I absolutely love savory muffins and these simple AIP and Paleo Green Olive Basil Muffins check all the boxes.

When you are egg-free, dairy-free, and gluten-free, savory muffins are a great replacement for when you are craving bread. Filled with basil, thyme, and green olives, these nourishing muffins are so flavorful and are a perfect side to soup, a skillet, or as an afternoon snack.

Ingredients for Green Olive Basil Muffins:

• Basil
• Dried thyme
• Green Olives
• Tigernut flour
• Arrowroot powder
• Cassava flour
• Avocado oil
• Baking soda
• Unflavored gelatin
• Apple cider vinegar
• Sea salt

RECOMMENDATIONS

• I highly recommend these green olives from Thrive Market since they are free from citric and lactic acid. Plus, the olives come in little snack packs which are perfect for when you are traveling or on-the-go.
• Store in an airtight container on the counter for no more than 2 days or in the fridge for up to 5 days. You can also freeze the muffins for up to 3-4 months.

The post Green Olive Basil Muffins (AIP, Paleo) appeared first on The Open Cookbook.

It’s time to make the easiest 3-ingredient vegan Cookies and Cream Milkshake that is also gluten-free, AIP, and Paleo. I mean, who doesn’t love Cookies and Cream?

A perfect summer treat, this “nice” cream milkshake only needs 3 ingredients – frozen bananas, full-fat coconut milk, and your choice of AIP/Paleo cookies. Just grab your high-speed blender or food processor and enjoy a delicious Cookies & Cream Milkshake!

 

 

Only 3 ingredients:

Frozen bananas
Full-fat coconut milk
Your favorite AIP/Paleo cookies

What AIP/Paleo cookies should I use?

• Paleo Chia Hemp Seed Cookies (I used these cookies for this post – highly recommend!)
• AIP Marbled “Chocolate” Cookies
• Paleo Green Banana Flour Chocolate Chip Cookies
• AIP Crispy Coconut Tigernut Cookies
• AIP Blueberry Cake Cookies (great for fruity flavor)

 

 

 

 

 

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RECOMMENDATIONS

• Be sure to freeze bananas ahead of time. Cut bananas into 1 inch pieces and freeze in a glass container or freezer bag. Recommend freezing bananas overnight or at least 2-3 hours before making the milkshake.
• This recipe makes 1-2 servings and is best enjoyed right away.
• Add a scoop of your favorite protein powder for a protein boost.

Vegan Cookies and Cream Milkshake (AIP, Paleo)

Print recipe

Servings: 1-2

Total: 5 min

5 from 1 review

By: Stephanie @open_cookbook

Ingredients

• 2 frozen bananas
• 3 small AIP/Paleo cookies (your choice!)
• 1/3-1/2 cup full-fat coconut milk

Directions

• Step 1 Blend ingredients in a high-speed blender or food processor until smooth and creamy. Adjust coconut milk depending on preferred thickness. Optional: add a scoop of protein powder.

The post Vegan Cookies and Cream Milkshake (AIP, Paleo) appeared first on The Open Cookbook.

These vegan Chia Hemp Seed Cookies are grain-free, nut-free, and sugar-free Paleo cookies that are packed with delicious seeds. They have a nice fluffy texture and the dark chocolate chips are a perfect complement to all those seeds!

As someone who is allergic to fish and shellfish, I am always trying to increase my omega-3s and now that I have reintroduced chia and hemp seeds, I have been experimenting with them in just about everything! In addition to being a great source of omega-3s (ALA), chia seeds are packed with fiber (1 oz = 10g fiber) while hemp seeds are actually a plant-based complete protein source.

What if I follow AIP?

If you are following AIP, chia seeds, hemp seeds, and chocolate are removed during the initial Elimination Phase. However, dairy-free, soy-free, and nut-free chocolate can be reintroduced during Stage 1 (I recommend dark chocolate Pascha) while chia and hemps seeds are part of Stage 2 Reintroductions.

If you are looking for an AIP recipe that is a bit similar without seeds, check out these sugar-free Coconut Banana Macaroons. You can swap the chocolate for a carob sauce to keep it AIP Elimination Phase compliant.

Ingredients for Paleo Chia Hemp Seed Cookies:

• Banana
• Tigernut flour
• Arrowroot powder
• Coconut flour
• Chia seeds
• Hemp hearts
• Baking soda
• Sea salt
• Vanilla extract
• Coconut oil
• Dark chocolate chips (sugar-free) or carob chips for AIP Elimination

RECOMMENDATIONS

• I have tested and included an Air Fryer option in the recipe instructions if you prefer this over the oven (great for the summer).
• Store in an airtight container on the counter for no more than 2 days or in the fridge for up to 5 days. You can also freeze the cookies for up to 3-4 months.

Check out more AIP & Paleo cookies:

• AIP Marbled “Chocolate” Cookies
• Vegan & Paleo Coconut Banana Macaroons (sugar-free)
• AIP Crispy Coconut Tigernut Cookies

Paleo Chia Hemp Seed Cookies (Vegan, Top 8 Free)

Print recipe

Servings: 8-9 cookies

Prep: 10 min

Cook: 10 min

Total: 20 min

This recipe has no ratings just yet.

These vegan Chia Hemp Seed Cookies are grain-free, nut-free, and sugar-free Paleo cookies that are packed with delicious seeds.

By: Stephanie @open_cookbook

Ingredients

• 1 medium banana, mashed
• 2/3 cup tigernut flour
• 1/4 cup arrowroot powder
• 1 tbsp coconut flour
• 2 tbsp chia seeds
• 3 tbsp hemp hearts
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup dark chocolate chips or carob chips

Directions

• Step 1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Step 2 In a medium bowl, mash a banana until fairly smooth. Add tigernut flour, arrowroot powder, coconut flour, chia and hemp seeds, baking soda, and sea salt. Mix well.
• Step 3 Add in the vanilla extract and melted coconut oil. Stir until fully combined. Let sit for 5 minutes and then add in the chocolate chips.
• Step 4 Using your hands, form 1.5” diameter balls and gently place on the baking sheet. This recipe should have about 8-9 cookies. Don’t press the cookies down – the texture is best if you just let them bake without flattening them.
• Step 5 Place the baking sheet into the oven and bake for 10-11 minutes. Air fryer option: bake at 300°F for 5 minutes and let sit in the air fryer for another 5 minutes.
• Step 6 Once done, remove from the oven and let cool for 20 minutes and enjoy.

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The post Paleo Chia Hemp Seed Cookies (Vegan, Top 8 Free) appeared first on The Open Cookbook.

A fun early summer dish, this warm Roasted Grape & Fennel Salad is fragrant and refreshing, balanced with a light balsamic vinaigrette. While I’ve never really been a “fruit on salad” person, these roasted grapes are such a nice touch – the roasting brings out a rich flavor to the grapes and complements the fennel perfectly.

So simple with just roasted fennel and red seedless grapes, sliced tigernuts, topped on arugula with a simple vinaigrette, this salad is ready to eat in thirty minutes. Feel free to add any leftover protein like shredded or grilled chicken for a balanced meal.

Ingredients for Warm Roasted Grape & Fennel Salad:

• Red seedless grapes
• Fennel
• Thyme
• Sea salt
• Olive oil
• Balsamic vinegar
• Maple syrup (optional)
• Arugula
• Leftover shredded or grilled chicken (optional)
• Sliced tigernuts (optional)

RECOMMENDATIONS

• Make sure you use grapes that are seedless (otherwise it won’t be very fun eating this salad!) You can also try this with black grapes instead of red grapes.
• If you using fresh thyme instead of dried, use 1 tbsp to match the flavor.
• Feel free to swap the arugula for your favorite different leafy green like spinach or baby kale.
• Best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.

Be sure to check out these other recipes:

• Simple Cucumber Beef Stir Fry
• Roasted Fennel & White Sweet Potatoes
• Pan Fried Zucchini & Basil

Warm Roasted Grape & Fennel Salad (AIP, Paleo)

Print recipe

Servings: 2-3

Prep: 10 min

Cook: 20 min

Total: 30 min

This recipe has no ratings just yet.

A fun early summer dish, this warm Roasted Grape & Fennel Salad is fragrant and refreshing, balanced with a light balsamic vinaigrette.

By: Stephanie @open_cookbook

Ingredients

• 1 1/2 cups red seedless grapes
• 2 medium fennel bulb, sliced
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 cup extra virgin olive oil (plus for extra for tossing)
• 3-4 tbsp balsamic vinegar
• 1/2 tbsp maple syrup (optional)
• 4 cups arugula
• 2 tbsp sliced tigernuts (optional)
• Leftover shredded or grilled chicken

Directions

• Step 1 Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Step 2 Clean grapes and set aside in a medium bowl. Core and cut the fennel into 1/4″ slices. Add fennel to the bowl with grapes and toss with olive oil, thyme, and salt. Place the baking sheet into the oven and bake for 15-20 minutes.
• Step 3 While the grapes and fennel are roasting, prepare the vinaigrette. In a small mason jar, add the olive oil, balsamic vinegar, maple syrup, and a pinch of salt. Close the lid tightly and shake vigorously to mix.
• Step 4 In a large bowl, add the arugula and top with roasted grapes and fennel, sliced tigernuts, chicken, and drizzle with the dressing (add as much as you like and save the rest).

The post Warm Roasted Grape & Fennel Salad (AIP, Paleo) appeared first on The Open Cookbook.

These AIP Loaded Mashed Sweet Potato Bites make a perfect side dish for a summer barbecue or an easy snack. Filled with shredded veggies and scallions, these sweet potato bites remind me of loaded baked potatoes without the dairy—definitely one of my favorites growing up! If you are missing sour cream, try dipping these sweet potato bites in coconut yogurt (I highly recommend Cocojune) to bring you right back to a fully-loaded baked potato AIP-style.

Ingredients for Loaded Mashed Sweet Potato Bites:

• Japanese sweet potatoes
• Carrots
• Zucchini
• Scallions
• Thyme
• Bacon (optional)
• Coconut flour
• Sea salt

RECOMMENDATIONS

• I have only tried using Japanese sweet potato for this recipe and recommend this variety of sweet potato since it is a bit drier in teture. If using orange sweet potato, the mixture will have more moisture and might be too wet. You you can try adding an additional tbsp of coconut flour to soak up the excess moisture.
• I recommend using wither a box grater, food processor, or a julienne peeler to shred/grate the carrots and zucchini.
• Coconut yogurt makes a great dipping sauce for these sweet potato bites—my favorite is Cocojune.
• After baking the sweet potato bites, let sit for at least 5-8 minutes before removing from the baking sheet to hold their shape.
• Store in an airtight container in the fridge for up to 5 days or freeze for up to 3-4 months.

Loaded Mashed Sweet Potato Bites (AIP, Paleo)

Print recipe

Servings: 15 bites

Prep: 25 min

Cook: 35 min

Total: 60 min

This recipe has no ratings just yet.

These AIP Loaded Mashed Sweet Potato Bites make a perfect side dish for a summer barbecue or an easy snack. Filled with shredded veggies and scallions, these sweet potato bites remind me of loaded baked potatoes without the dairy.

By: Stephanie @open_cookbook

Ingredients

• 3 to 3 1/2 cups mashed Japanese sweet potato (2 medium)
• 2/3 cup shredded carrots (1-2 small)
• 2/3 cup shredded zucchini (1 small)
• 2 bunches of scallions, thinly sliced
• 2 slices cooked bacon, chopped (optional)
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1 tbsp coconut flour

Directions

• Step 1 Peel and chop 2 medium-sized Japanese sweet potatoes into 2 inch chunks. Bring a large pot of water to a boil. Add sweet potatoes and boil until tender (15-20 minutes). Once the sweet potato is tender, remove from the pot and place into a large bowl. Using a fork, mash the sweet potato until fairly smooth without any chunks.
• Step 2 Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Step 3 Grate or shred the carrots and zucchini. Add to the bowl with mashed sweet potato and mix.
• Step 4 Add sliced scallions, bacon (optional), dried thyme, sea salt, and coconut flour. Stir all ingredients until fully combined.
• Step 5 Using your hands, form 2 inch balls (roughly 15 total) and form them into little patties.
• Step 6 Place into the oven and cook for 30 minutes (gently flipping them at 15 minutes). Broil for 3 minutes and remove from the oven.
• Step 7 Let sit for 5-8 minutes before removing from the baking sheet to let the bites fully set. Enjoy warm.

The post Loaded Mashed Sweet Potato Bites (AIP, Paleo) appeared first on The Open Cookbook.

These grain-free Carrot Cake Donut Holes are a perfect AIP spring treat that are also free from nuts, egg, and dairy. There is an option to keep it vegan as well.

Anyone else love donut holes maybe more than actual donuts? Growing up, I loved visiting our local donut shop. I would typically order a simple glazed twist or chocolate éclair, but my favorite part was actually the donut holes the baker would always give me.

While these donut holes might be very different from what I enjoyed as a kid, they are a fun dessert option for the whole family. Plus, they are packed with fiber from the grain-free flour mixture with tigernut and coconut flours along with shredded carrots.

Ingredients for Grain-Free Carrot Cake Donut Holes:

• Tigernut flour
• Coconut flour
• Arrowroot powder
• Cinnamon
• Baking soda
• Cream of tartar
• Sea salt
• Shredded carrot
• Coconut butter (my favorite brand)
• Coconut oil
• Maple syrup
• Chia egg or gelatin
• Coconut sugar (optional for dusting)

RECOMMENDATIONS

• This recipe has two different “egg” replacement options. Option 1: chia seed egg (AIP reintro stage 2). Option 2: add 1 tbsp gelatin into the dry ingredients. To make a chia egg, add 1 tbsp chia seeds into a small bowl with 3 tbsp water. Mix well with a fork and let sit for 10 minutes.
• After mixing together all of the ingredients, let the batter sit for 10-15 minutes before forming donut holes to allow for the coconut flour to absorb some of the moisture.
• Be sure to peel carrots before shredding (this will improve texture and flavor). I recommend using wither a box grater, food processor, or a julienne peeler to shred/grate the carrot.
• If you would prefer to make regular donuts, this batter should work as well. Just spoon the batter into a lightly-greased donut mold instead.
• Store in an airtight container on the counter for up to 2 days or in the fridge for up to a week. Also, the donut holes freeze well for up to 3-4 months.

Check out other AIP and allergy-friendly donut recipes:

• AIP German “Chocolate” Cake Donuts
• AIP Salted Caramel Mochi Donuts

Grain-Free Carrot Cake Donut Holes (AIP, Vegan)

Print recipe

Servings: 11 donut holes

Prep: 25 min

Cook: 15 min

Total: 40 min

This recipe has no ratings just yet.

These grain-free Carrot Cake Donut Holes are a perfect AIP spring treat.

By: Stephanie @open_cookbook

Ingredients

• Ingredients
• 1/2 cup tigernut flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot powder
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/2 cup coconut oil, melted
• 1/3 cup coconut butter, melted
• 1/4 cup maple syrup
• 2/3 cup shredded carrot
• 
  
• Egg Replacement
• Option 1: chia egg (1 tbsp chia seeds added to 3 tbsp water)
• Option 2: 1 tbsp unflavored gelatin (add gelatin to dry ingredients)
• 
  
• Topping (optional)
• 1 tbsp coconut sugar

Directions

• Step 1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Step 2 If using a chia egg, prep this now. In a small bowl or cup, add 1 tbsp chia seeds with 3 tbsp water. Using a fork, mix well and let sit for 10 minutes.
• Step 3 Using a box grater, food processor, or julienne peeler, grate/shred carrot and set aside.
• Step 4 In a small bowl, whisk together the tigernut flour, coconut flour, arrowroot powder, baking soda, cream of tartar, cinnamon, and sea salt until well combined. If using gelatin instead of a chia egg, add 1 tbsp of gelatin to the dry ingredients.
• Step 5 In a separate medium-sized bowl, mix the coconut oil, coconut butter, and maple syrup. Make sure the coconut oil and coconut butter are fully melted.
• Step 6 Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine. If using a chia egg, fold the chia egg into the batter. Stir the shredded carrots into the batter.
• Step 7 Let the batter sit for 10-15 minutes before forming donut holes. Don’t skip this step – letting the batter sit allows for the flour mixture to absorb some of the moisture.
• Step 8 To make the donut holes, measure 2 tbsp of batter and form balls using the palms of your hands. Gently place onto the baking sheet with parchment paper. This recipe should have roughly 1 donut holes.
• Step 9 Place the baking sheet into the oven and bake for roughly 15 minutes.
• Step 10 Once done, remove from the oven and let cool for 20 minutes. Dust the donut holes with coconut sugar if desired.

The post Grain-Free Carrot Cake Donut Holes (AIP, Vegan) appeared first on The Open Cookbook.

Made with only a handful of ingredients, this easy 5-Ingredient Dairy-Free Tzatziki tastes like the real deal.

One of my favorite sauces, this vegan and low-FODMAP version is perfect to have on hand as a tangy sauce for any Greek-inspired meals, as an afternoon snack with some carrots and celery or with your favorite grain-free chips. It is a creamy yet refreshing dip, packed with lots of fresh dill and cucumber.

What do I need to make 5-Ingredient Dairy-Free Tzatziki?

• Coconut yogurt (see recommendations below)
• English cucumber
• Fresh dill
• Apple cider vinegar (optional)
• Sea Salt

RECOMMENDATIONS

• For the coconut yogurt, be sure to use a brand without any added gums or emulsifiers. I highly recommend using a thick coconut yogurt that has a similar texture to Greek yogurt. My number one favorite is Cocojune – its flavor and texture is the closest to Greek yogurt. Other good options include COYO, Anita’s, and Culina.
• Before serving, I recommend refrigerating for about 30 minutes to enhance the flavors. Store in an airtight container in the refrigerator for up to 5 days.
• Serve the tzatziki with a side of carrots and celery, grain-free tortilla chips (I love Siete), or pair it with any Greek-inspired recipe. This sauce also makes an excellent condiment for a hamburger or sandwich.

Some other easy dairy-free snacks you might enjoy:

• Low-Fodmap Zucchini Olive Tapenade
• AIP Chicken Nuggets with Banana Ketchup
• Gut-Healing Blueberry Coconut Gummies

5-Ingredient Dairy-Free Tzatziki (Low-FODMAP)

Print recipe

Servings: 4

Prep: 10 min

Total: 10 min

This recipe has no ratings just yet.

Made with only a handful of ingredients, this easy 5-Ingredient Dairy-Free Tzatziki tastes like the real deal.

By: Stephanie @open_cookbook

Ingredients

• 1/2 English cucumber, grated (1 cup grated - will shrink to 1/4-1/3 cup after water is drained)
• 1 cup coconut yogurt (see recommendations)
• 3 tbsp finely chopped fresh dill
• 2 tsp apple cider vinegar (optional)
• 1/2 tsp sea salt

Directions

• Step 1 Using a box grater, grate the English cucumber with peel on. Set aside 1 cup onto a plate. Using a clean thin towel, pat down to remove excess moisture. The amount of grated cucumber will reduce to about 1/4 to 1/3 cup.
• Step 2 In a medium bowl, add the coconut yogurt and grated cucumber. Mix well.
• Step 3 On a cutting board, finely chop fresh dill and add 3 tbsp to the cucumber and coconut yogurt mixture. Next, add the apple cider vinegar and sea salt. Stir until all ingredients are fully combined. Taste and adjust flavors as needed.
• Step 4 Store in the fridge for about 30 minutes before serving to enhance the flavors (lasts up to 5 days in the fridge). Serve cold with your favorite dipping vegetables, grain-free chips, sauce for a Greek-inspired dish, or as a condiment for a hamburger or sandwich.

The post 5-Ingredient Dairy-Free Tzatziki (Low-FODMAP) appeared first on The Open Cookbook.

Made with crushed plantain chips, these AIP Chicken Nuggets are crispy and juicy paired with a deliciously tangy Banana Ketchup dipping sauce.

A childhood favorite of mine, I couldn’t be more excited to share this recipe for gluten-free, egg-free, and nut-free chicken nuggets along with a dipping sauce that is reminiscent of honey mustard or a sweet and sour sauce but made with AIP ingredients. The combination really takes me back and is truly magical!

What is Banana Ketchup?

A classic Filipino condiment, banana ketchup (a simple mix of mashed bananas, vinegar, sugar, and spices) was invented in the 1930s by María Orosa, a food scientist, humanitarian, and war heroine in the Philippines. In 1942, banana ketchup was commercially produced due to a nationwide tomato shortage. Today, it is commonly used in the Philippines and it has become more well-known internationally due to the fast-food chain Jollibee.

This AIP and nightshade-free version of banana ketchup is inspired by the original as well as BonAippetit’s recipe. The flavor is nice and tangy, slightly sweet, with a pinch of cinnamon to tie the flavors together.

Ingredients for AIP Chicken Nuggets:

• Ground chicken (or ground turkey)
• Coconut aminos
• Sea salt
• Plantain chips
• Avocado oil

Ingredients for Tangy Banana Ketchup:

• Bananas
• Apple cider vinegar
• Coconut aminos
• Maple syrup (eliminate for Whole30)
• Turmeric
• Cinnamon
• Sea salt

RECOMMENDATIONS

• For the plantain chip breading, the brand I recommend is Inka but feel free to use the brand you enjoy or what you have on hand.
• If you prefer, you can swap the ground chicken for ground turkey – tastes just as good.
• I highly recommend trying out the AIP Banana Ketchup recipe included below as a nice tangy dipping sauce (reminds me of honey mustard or a sweet and sour sauce) but there are some other great AIP condiments you can try like AIP Ketchup or AIP Barbeque Sauce.
• Store the chicken nuggets in an air-tight container in the fridge for 3-5 days or freeze for up to 3 months.
• The banana ketchup keeps well for 3-5 days in the fridge or store in the freezer for up to 3 months.

OTHER GROUND MEAT RECIPES TO CHECK OUT:

• Sweet Potato Turkey Patties
• AIP Kale & Turkey Meatballs
• “Everything Goes” Skillet
• Parsnip & Kale Winter Soup
• Ground Bison & Vegetable Stew

AIP Chicken Nuggets with Banana Ketchup

Print recipe

Servings: 11 nuggets

Prep: 15 min

Cook: 35 min

Total: 40 min

5 from 1 review

Made with crushed plantain chips, these AIP Chicken Nuggets are crispy and juicy with a deliciously tangy Banana Ketchup dipping sauce.

By: Stephanie @open_cookbook

Ingredients

• Chicken Nugget Ingredients
• 1 lb ground chicken (or turkey)
• 2 tsp coconut amino
• 1/2 tsp sea salt
• 2/3 cup ground plantain chips (roughly 3 oz before grinding)
• 2 tbsp avocado oil (for frying)
• 
  
• Banana Ketchup Ingredients
• 2 medium bananas (ripe for sweeter flavor)
• 1/4 cup apple cider vinegar
• 1/4 cup filtered water
• 1 tbsp coconut aminos
• 1 tsp maple syrup (eliminate for W30)
• 1/4 tsp turmeric
• 1/8 tsp ground cinnamon
• 1/2 tsp sea salt

Directions

• Step 1 In a large bowl, add the ground chicken, coconut aminos, and sea salt. Mix ingredients well and let sit while making the plantain breading.
• Step 2 In a food processor, add roughly 3 ounces of crushed plantain chips. Using the grind feature, pulse the plantain chips until they form a panko-like texture. Once the plantain chips are ground up, pour onto a large plate.
• Step 3 Using your hands, form roughly 1 inch balls of ground chicken mixture and make them into a nugget shape, placing onto a clean plate. There should be roughly 11 nuggets.
• Step 4 Take each chicken nugget and dip into the ground plantains, coating evenly on all sides.
• Step 5 In a medium frying pan, heat up the avocado oil on medium-high and once it is hot, place 4-6 chicken nuggets onto the pan – be sure to not overcrowd since they will need to be flipped. Immediately turn down heat to medium.
• Step 6 Cook the chicken nuggets for 3-4 minutes on each side (use a thermometer to confirm internal temperature of 165° F). Repeat until all the nuggets have been fully-cooked and serve warm.
• Step 7 AIP Banana Ketchup Instructions
• Step 8 In a small saucepan on medium heat, place mashed bananas, apple cider vinegar, filtered water, coconut aminos, and maple syrup. Mix together ingredients. Add the turmeric, ground cinnamon, and sea salt and stir well.
• Step 9 Let simmer on low heat for 10-15 minutes until sauce is thickened and then remove from heat.
• Step 10 Using an immersion blender, blend mixture until smooth or once cool enough to handle, use a blender.

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The post AIP Chicken Nuggets with Banana Ketchup appeared first on The Open Cookbook.

Super soft in texture, these Marbled Chocolate Cookies are a fun AIP and Top 8 Free cookie that everyone will love. I mean, who doesn’t love a marbled cookie?

I’ll admit that I was a bit intimidated by the idea of making a marbled cookie but I quickly realized it couldn’t be easier. These allergy-friendly and vegan cookies will definitely impress! Plus, they have a nice balance of chocolate flavor (or swap cocoa for carob powder) without the melted mess of chocolate chips.

Ingredients for AIP Marbled Chocolate Cookies:

• Cassava flour
• Coconut flour
• Baking soda
• Sea salt
• Maple syrup
• Coconut sugar
• Coconut oil
• Cocoa powder or carob powder (AIP elimination phase)

RECOMMENDATIONS

• If following the AIP elimination phase, swap the cocoa powder for carob powder. Make sure to use unsweetened carob powder. I recommend the brands Terrasoul or Soleil.
• For the cassava flour, I only recommend the brand Otto’s Naturals.
• Store in an airtight container on the counter for 3-4 days or freeze for up to 3-4 months.

Check out more AIP carob recipes:

• AIP & Vegan Fudgy Carob Brownies
• AIP German “Chocolate” Cake Donuts
• Paleo Double Chocolate Banana Muffins
• Chocolate Coconut Cream Pie

Marbled Chocolate Cookies (AIP, Top 8 Free)

Print recipe

Servings: 8 cookies

Prep: 10 min

Cook: 10 min

Total: 20 min

5 from 1 review

Super soft in texture, these Marbled Chocolate Cookies are a fun AIP and Top 8 Free cookie that everyone will love.

By: Stephanie @open_cookbook

Ingredients

• 3/4 cup cassava flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup maple syrup
• 2 tbsp coconut sugar
• 2/3 cup coconut oil, melted
• 2 tbsp cocoa powder or carob powder

Directions

• Step 1 Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Step 2 In a small mixing bowl, whisk together the cassava flour, coconut flour, baking soda, and sea salt.
• Step 3 In a separate medium-sized mixing bowl, mix the maple syrup and coconut sugar together. Let sit for a couple of minutes to dissolve. Once dissolved, add the coconut oil to the wet mixture and mix well.
• Step 4 Gradually add the flour mixture to the wet ingredients. Once fully combined, divide the batter into two parts and transfer half the batter to another bowl.
• Step 5 Add in the cocoa or carob powder to the remaining batter. Stir until fully combined.
• Step 6 Divide each portion into 8 equal balls. Using your hands, take one plain ball and one cocoa/carob ball and form one bigger ball with the two types of batter. Using your fingers, fold the batter 3-4 times into each other to form a marbled pattern, pressing down to form a cookie shape. Place the marbled cookies onto the baking sheet.
• Step 7 Bake for 10 minutes and let cool before serving. The cookies will be very soft at first but they will become firmer as they cool. Wait roughly 15 minutes to transfer the cookies to a cooling rack.

The post Marbled Chocolate Cookies (AIP, Top 8 Free) appeared first on The Open Cookbook.

Filled with a delicious combination of herbs and vegetables, this Parsnip & Tuscan Kale Winter Soup is a nourishing AIP and Paleo meal. There is just something about the flavors of rosemary and thyme that feels so warm and cozy, perfect for the cold winter months.

If you are following the elimination phase of AIP or are sensitive to nightshades, parsnips are a wonderful addition to soups in place of potatoes. Parsnips have a creamy texture which really complements the Tuscan kale, mushrooms, and herbs in this comforting winter soup. The addition of turkey and parsley meatballs makes for an easy and filling protein.

Ingredients for Parsnip & Tuscan Kale Winter Soup:

• Parsnip
• Carrot
• Celery
• Cremini mushrooms
• Tuscan Kale
• Rosemary
• Thyme
• Parsley
• Broth
• Ground turkey
• Sea salt

RECOMMENDATIONS

• I recommend using fresh rosemary, thyme, and parsley for this recipe. Fast and easy tip – add the sprigs of thyme directly into the soup and just remove the stems before serving.
• If fresh herbs are unavailable to you, feel free to swap for dried herbs. If using dried herbs instead of fresh, reduce the amount by 1/3 since dried herbs are much more potent.
• This recipe should make around 12 turkey meatballs. I usually prepare the meatballs while the soup is simmering on the stove, but you can also make them in advance and have them ready to go.
• Store the soup in an air-tight container in the fridge for 3-5 days. The soup also keeps well in the freezer for up to 3 months.

OTHER COMFORTING WINTER SOUPS:

• Ground Bison & Vegetable Stew
• Hearty Plantain & Yuca Stew
• Shredded Leftover Turkey & “Rice” Soup

Parsnip & Tuscan Kale Winter Soup (AIP, Pale)

Print recipe

Servings: 4-5

Prep: 10 min

Cook: 50 min

Total: 60 min

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Filled with a delicious combination of herbs and vegetables, this Parsnip & Tuscan Kale Winter Soup is a nourishing AIP and Paleo meal.

By: Stephanie @open_cookbook

Ingredients

• 1-2 tbsp extra virgin olive oil
• 2 parsnips (1-1/2 cups), chopped
• 2 large carrots (1-1/2 cups), chopped
• 3 celery stalks (1 cup), sliced
• 6-8 cremini mushrooms, sliced
• 6 cups broth (chicken or turkey)
• 3 tsp minced fresh rosemary
• 2 sprigs fresh thyme
• 3/4 tsp salt, divided
• 4-5 tuscan kale leaves (4 cups), chopped
• 1 lb ground turkey
• 1/4 cup chopped parsley

Directions

• Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper for the meatballs. While the oven is warming up, start preparing the soup.
• Step 2 Heat the olive oil in a large stock pot on medium heat. Once hot, add the chopped parsnips, carrots, and celery. Saute for about 8-10 minutes.
• Step 3 Add the mushrooms, broth, rosemary, sprigs of thyme, and 1/2 tsp salt. Continue cooking the ingredients over low-medium heat, stirring periodically for another 20 minutes or until the vegetables have softened a bit.
• Step 4 While the soup is simmering, prepare the meatballs. In a large bowl, combine the ground turkey, parsley, and 1/4 tsp salt. Using your hands, form 1-1/2 inch diameter meatballs (around 11-12) and place onto the baking sheet with parchment paper. Bake the meatballs for 15-16 minutes.
• Step 5 While the meatballs are baking in the oven, thoroughly clean, destem, and chop the kale and add into the soup.
• Step 6 Once the meatballs are ready, remove from the oven and add the meatballs into the soup. Stir to fully combine ingredients and let simmer for 5-8 minutes.
• Step 7 Once the soup is ready, remove the thyme stems and serve warm.

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