hearty aip potato soup

Well, I’m calling it folks! Fall is here!

Mornings are crisp and cool and it’s making me dream of pumpkin and cranberry everything.

Today my family is a bit under the weather and all I wanted was a warm bowl of comfort. And this soup totally delivers.

Ingredients:

3 large leeks

5 large white sweet potatoes

half a package of bacon chopped

32 ounces organic chicken broth

oil of choice (ghee works amazing here if you tolerate it)

thyme (to taste but I used around a tsp)

3 bay leaves

tbsp garlic powder or to taste

salt to taste

1 lb ground turkey

italian seasoning

Peel four sweet potatoes but leave the skin on the fifth. Cut potatoes up into large chunks. Set aside.

Cut the bulb and the dark green leaves off of the leeks. Cut in half length ways and wash the leeks well. Roughly chop the leeks and add to pot.

Pour a little oil into the pan with the leeks. Add garlic, bay leaves, salt, thyme, and bacon. Sauté until leeks are tender and a bit translucent. The bacon should also be browning at this point.

Add in the chicken broth, deglaze the pot, and add in the potatoes. Cover and cook until potatoes are very tender and falling apart.

While soup is simmering, sauté the ground turkey with the Italian seasoning and more salt. Cook until brown crispy bits appear and meat is cooked through.

Once soup is finished, remove the bay leaves and then purée the soup. Pour into bowls and top with browned ground turkey!

by organicohana_aij0mdPosted in aip, paleo, recipes
Show Hide 0 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

aip pad thai

Pad Thai.

Prior to aip, Thai food was my absolute favorite! Tom kha gai soup with a big plate of shrimp pad thai  was my ultimate comfort food. Now, 10 months in to my aip journey, I’ve finally recreated my old favorite. It’s incredibly simple and loaded with veggies and flavor.

Ingredients:

1 large carrot cut into ribbons (I used a veggie peeler)

1 medium sweet potato spiralized

3 collard green leaves (stem removed and cut into thin slices)

purple cabbage thinly cut (1-2 cups)

2 green onion chopped

small handful cilantro chopped

frozen cooked, peeled, and deveined shrimp

1/4 tsp garlic powder

oil of choice

 

For the sauce:

3tsp cashew butter (sub coconut butter for aip)

4tsp maple syrup

2tsp fish sauce

juice of 1 lime

1/4 tsp ground ginger

1/4 tsp garlic powder

 

Mix all ingredients for the sauce together. Tweak the amount of each ingredient as needed for flavor. Set aside.

Take the sweet potato noodles and carrot ribbons and sauté in a couple tablespoons of oil or chicken broth. Cover between stirring. Once the noodles are starting to become tender add in the cabbage and collard greens. Continue to cook (covered between stirring) until the greens start to wilt. Add in the sauce and toss to combine. Let cook uncovered for a couple more minutes to allow sauce to thicken a bit. Remove from heat and set aside.

Take the shrimp (two large handfuls) and sauté in a splash of oil and 1/4 tsp garlic powder. Cook until heated through with a bit of golden color on the edges of the shrimp.

Add the shrimp on top of the noodle mixture and then top with green onion and cilantro. Enjoy!!

Note: This recipe can easily be eaten by one person so double recipe accordingly ;).

 

by organicohana_aij0mdPosted in aip, paleo, recipes
Show Hide 0 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

aip sweet potato and turkey skillet bowl

After pushing reintros a little too hard I have been having some gi issues the last couple weeks. So today I’m going back to basics! This skillet bowl is full of the most gentle, nourishing, and nutrient dense food. And the best part? It’s crazy delicious! Because let’s face it, I’m not going to eat gross things ?. If you are craving comfort food, this recipe is for you!

1 lb organic ground turkey
1 large sweet potato (skin on and chopped)
1 yellow onion (chopped)
1 head of broccoli or bunch of kale (chopped)
1 cup chopped mushrooms
1 avocado
Small handful of cilantro
Garlic powder to taste
Salt to taste
Bone broth (or chicken broth if you don’t have any)
Green onion

Sauté sweet potato, onion, and ground turkey until turkey is cooked through. Add in mushrooms and kale and cook until veggies are translucent and soft. Remove from heat.

Blend bone broth, avocado, cilantro, salt, garlic powder until creamy and smooth. You want it to be pourable. Add broth in slowly until you reach the desired consistency. Drizzle on top of meat mixture and then top with green onions and additional cilantro (if desired).

And for dessert? Pineapple! ?. Did you know the enzymes in pineapple help to break down your food? This is great if your gi system needs a little boost and some extra love.

Happy lunch y’all!

by organicohana_aij0mdPosted in aip, paleo, recipes
Show Hide 0 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

Hudson is 10 months!

A little late but finally getting a post up! I cant believe how quickly the weeks are passing now! Summer is flying by and I will soon have a newly appointed one year old. But not yet! I’m clinging to these days of baby-hood for as long as possible.

I remember in the very early days, when my anxiety was high and I was sleep deprived and in a flare. I remember looking forward to his getting bigger and on a schedule and dreaming of the days when he would SLEEP. And while he still isn’t the best sleeper, he is in a really fun and adorable stage. And now, I find myself wishing to be able to go back in time and snuggle him as a newborn again. Isn’t that always the way it is? Obviously I’m still a work in progress when it comes to truly living in the moment.

Anyway, this sweet boy started crawling last month and he is a fiesty one. He pulls up on everything and can cruise around the couches and tables. He loves his evening walks and bath but his most favorite thing is eating. I guess he did get some genes from me after all ;). His favorite food is still salmon but a close second is blueberries. Breastfeeding wise, he still nurses every 2-4 hours (day and night).

He is taking 2 naps a day (around 9 am and 1 pm) and goes to bed at 8pm. He wakes up anywhere from 5-7. Of course he isn’t even close to sleeping through the night but I know he will get there so I’m not too worried about it.

Teething is in full swing but so far he still just has his bottom two teeth. We call it the reverse beaver!

This month we are really working on signing and he now attempts to sign along when I’m doing the abcs and he will sign more and milk and all done. He babbles all the time and loves to make monkey sounds.

Car rides are still hit or miss but if it’s short and sweet I can usually avoid him screaming. That’s a big improvement! However he is still not a fan of strangers and will cry if anyone other than Daddy, Austin, or I try to hold him.

For stats: He weighs 22 pounds and is about 28 inches tall. He wears 18 month clothing.

This sweet boy is such a gift. I don’t get much of anything done these days but he is worth every moment.

Maybe when he turns 11 months I’ll actually post on time!

 

by organicohana_aij0mdPosted in Hudson, personal
Show Hide 0 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

aip trifle

Nothing says celebration quite like a trifle! And when it comes to the Fourth of July, a trifle with strawberries, blueberries, and cream is the perfect dessert.

aip trifle

muffins (recipe here) cut up into large chunks

fresh washed and cut berries (can use frozen).

cream (see below)

Simply layer ingredients into a large bowl to build your trifle.

 

cream options

  1.  2 cans coconut cream, 1 tsp vanilla, drizzle of maple syrup. Whip until smooth.
  2. Raw soaked cashews (about 3 cups), 1 tsp vanilla, maple syrup to taste. Purée all together. If too thick, add water 1 Tbsp at a time to thin.
  3. 2 frozen bananas + 1 tsp vanilla puréed until smooth. If using frozen banana, eat immediately after assembling trifle.

 

 

by organicohana_aij0mdPosted in aip, paleo, recipes
Show Hide 0 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

aip gumbo recipe

I love cajun/creole food. LOVE it. So I knew I had to come up with a few aip friendly recipes.

First up….Gumbo! It’s simple enough for a school night but delicious enough for any night.

You’ll need:

32 oz chicken broth (more if you prefer it to be more soupy)

12 oz smoked chicken sausage

12 oz bag of frozen cut okra

two yellow onions chopped

4-5 stalks of celery chopped

2 cups peeled deveined frozen shrimp

2 bay leaves

1/4-1/2 tsp dried oregano

1/4-1/2 tsp dried basil

1/4-1/2 tsp dried thyme

1 tbsp garlic powder

splash of apple cider vinegar

2 scoops of Vital Proteins marine collagen

tbsp bacon grease/oil of choice

cilantro for topping

 

Slice chicken sausage into slices no bigger than 1/2 an inch. In a large pot sauté sausage in bacon grease until browned. Remove sausage and set aside.

In the same pot, now add onion, bay leaves, and celery. Saute until browned (usually around 15 minutes). Add in frozen okra, garlic powder and other seasoning. Saute until okra is tender. Add in apple cider vinegar to help deglaze. Add back in sausage. Add in frozen shrimp.

Pour in chicken broth and simmer covered for 1 hour. Once finished add the collagen powder and stir to dissolve. Serve over cauliflower rice with fresh cilantro on top!

*you can omit shrimp and add shredded chicken

*if you don’t have collagen powder you can sub 1 tbsp fish sauce

*while any sausage would work, I highly recommend a smoked sausage. Adds amazing flavor.

I have received a lot of messages in regards to finding aip compliant sausage. It can be tricky to find! We buy ours from a local farmer but I did find an online supplier for those that don’t have local options. You can purchase aip chicken sausage HERE.

 

 

 

by organicohana_aij0mdPosted in aip, paleo, recipes
Show Hide 0 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

5
…
5
…