AIP DIY Ferments Paleo Recipes Vegan

Kombucha, part 2: BREWING AND BOTTLING

Kombucha, part 2: BREWING AND BOTTLING

So, you joined the dark side and decided to start brewing kombucha? Congratulations—it is a true test of bravery to nurture a small alien on your kitchen counter.With most of my anecdotal stories having already found a place in my first kombucha post, I’ll spare you the unnecessary fluff and cut to chase. Herein, you will discover the secrets of caring for your kombucha scoby so it yields a virtually endless supply of probiotic-rich tea. For each quart of finished tea desired, you will need 3 ½ cups water, ¼ cup cane sugar, 2 tea bags, and ½ cup of raw kombucha tea. Keep it small, or go big! Get brewing! READ MORE

AIP DIY Ferments Paleo Recipes Vegan

Kombucha, part 1: GROW YOUR OWN ALIEN SCOBY (aka “kombucha mother”)

Kombucha, part 1: GROW YOUR OWN ALIEN SCOBY (aka “kombucha mother”)

I am almost ashamed to admit that I have wandered this far into paleo land. I mean, waffles made of plantains? tomato-less marinara? celeriac mash? Those seemed altogether normal compared to brewing my own kombucha—and not just brewing it, but going so far as to GROW MY OWN ALIEN SCOBY. Proceed with caution: kombucha may just be your rite of passage into paleo-hippie-land. I swear I haven’t gone off the deep end yet. Anyway, I was too cheap to spend the $10 or whatever for a kombucha scoby online, so I did a little research and figure out how to do it myself. $3 and a Whole Foods trip later, a bottle of kombucha rode the bike route home with me, with not-so-far-fetched dreams of becoming a real grown-up scoby once more. READ MORE

AIP Paleo Recipes Sides Vegan Veggies

Crispy Roasted Broccoli

Crispy Roasted Broccoli

Crispy broccoli. OH MAN. I never thought the humble broccoli crown could be elevated to this level. This was one of those eat-half-the-tray-over-the-stove kind of recipes. No shame. We’ve been eating it on repeat for weeks, I’m happy to report that no injuries have been inflicted over fighting for the leftovers. We’ve all been civilized. Mostly... With 5 ingredients (6, if you count salt) and only 5 minutes of prep required, you have no excuse not to make this—except lack of broccoli, in which case you should rectify that immediately and then come back and make this divine tribute to the vegetable kingdom. READ MORE

Quick Eats (30 minutes or less) Recipes Rice Sides Vegan

Mushroom Rice Pilaf (dairy-free, vegan options)

Mushroom Rice Pilaf (dairy-free, vegan options)

OHMYGOSH THIS PILAF. It’s made mostly with pantry ingredients, but don’t let that simplicity fool you. This side dish just might steal the show on your dinner table. No lie. I love making this for company, since they sometimes expect “gluten-free” cooking to also mean “taste-free”. Obviously, that’s not the case. This dish is a good one to persuade the doubters. I don’t have much to say about this rice pilaf, except that I forgot how good it was until I made it again for dinner the other night. My husband is out of town at the moment, and for once, I don’t mind the fact that I don’t have to share the leftovers. 😉 READ MORE

AIP Paleo Recipes Sides Vegan Veggies

Simple Roasted Root Vegetables

Simple Roasted Root Vegetables

This is the year I became obsessed with parsnips. They’re like carrots…but better. And when they’re paired with other root beauties and roasted till the ends become irresistibly crispy—they’re nothing short of addicting. I ate four parsnips while standing over the stove last time. Can’t stop, won’t stop. This recipe is almost too simple. The ingredient list is short, the prep is brainless (slice, drizzle, forget about them for an hour), and the result is show-stopping. One more thing to seal the deal? The cleanup: toss the parchment paper. The end. Team these veggies up with some basic roasted chicken thighs (which you can bake alongside the veggies), and you have the most wonderful hands-off dinner ever. We legit ate that three weeks in a row. Parsnips were on sale—or, at least, that’s what I told my family. ;) READ MORE

Cookies Recipes Sweets Vegan

Gluten-Free Gingerbread Cookies

Gluten-Free Gingerbread Cookies

Perfect gluten-free gingerbread cookies are a quintessential part of any (gluten-free) holiday. Spicy, crisp, sweet-but-not-too-sweet treats just make the house feel perfectly wintery. In fact, you can make the house feel wintery all month long. The dough keeps very well sealed in a zip-top plastic bag in the fridge (assuming you can keep *ahem* curious fingers out of it). Last year, we made a double batch at the beginning of December and literally kept baking cookies clear through till Christmas. If you make the dough with real egg instead of a flax egg, note that its refrigerator life decreases to a week or less. For thoroughness, I tested 10 (TEN!) different iterations of these cookies, so they would be juuuuust right. With many thanks to my humble taste testers, clear conclusions were made... READ MORE

AIP Paleo Recipes Soup Sweet Potatoes Vegan Veggies

Winter Veggie Soup

Winter Veggie Soup

This winter veggie soup is a fairly basic recipe. Just a bunch of ordinary veggies simmered into tender happiness and pureed into a surprisingly hearty, stick-to-your-ribs kind of soup. You can play around with the veggies as you like—sub in another squash, use onions instead of leeks, add in other root veggies (celeriac, kohlrabi, parsnips...). This recipe is quite forgiving. And, to boot, you’ll be happy to know that it’s husband AND kid-approved as well. READ MORE

Breads Breakfast Paleo Recipes Sweets Vegan

Gluten-free Lemon-Berry Muffins (dairy-free, refined sugar-free, vegan)

Gluten-free Lemon-Berry Muffins (dairy-free, refined sugar-free, vegan)

Perfect gluten-free muffins have been an elusive prey of mine for some time. Most often they swing between the extremes of “dry and crumbly” or “chewy and soggy”, or else they require half a dozen eggs and wind up becoming something too dense to ever pass as a muffin. These muffins are veritable gluten-free wizardry. These are perfectly tender, plush-but-not-crumbly pillows of dough that rise to heights no gluten-free muffin has dared to reach before. No eggs. No dairy. No xanthan gum. Just pure delicious magic that holds up perfectly to a slathering of jam, nut butter, or whipped butter. Sink your teeth into that. READ MORE

AIP Keto Paleo Recipes

Cheap Paleo Meals: the $50/week grocery budget for two (plus 7 tips to make it happen!)

Cheap Paleo Meals: the $50/week grocery budget for two (plus 7 tips to make it happen!)

One potentially limiting factor for folks interested in the Paleo diet is that it seems cost-prohibitive. “Cheap paleo meals” seems like an oxymoron. I mean, grass-fed beef goes for upwards of eight bucks a pound, free-range eggs are around $6 per dozen, organic veggies often cost 50% more than conventional ones—and all that’s not even to mention nuts, alternative flours, and paleo-approved sweeteners. Yikes. Confession: I don’t buy organic. Or free-range. Or grass-fed. Seriously. Sure, if your budget allows, I’m all for supporting local farmers, organic producers, and mom-and-pop ranchers who can raise animals the way their grandparents did—but as for me, my pocketbook simply won’t allow it. I’m probably going to be condemned by the Almighty Paleo Powers That Be for saying this…but I don’t think you should have to buy organic, either. READ MORE

AIP Beef Entrées Keto Meats Paleo Recipes

Garlic-Lime Thai Steak Salad

Garlic-Lime Thai Steak Salad

It’s rare that we buy steak here in the Student Loans and Sweet Potatoes kitchen*. It’s never on sale often enough, and I’m competing for the title of the World’s Actual Worst at Cooking Steaks—but once in a while, when the price is right and I’m feeling ambitious enough, we make steak. And when we do, we make it GOOD. I socked away this Garlic-Lime Thai Steak Salad recipe from Smitten Kitchen simply on the premise that it was already a mostly-paleo recipe that I could prepare mostly unmodified. (An Asian dressing with no soy? Sign me up!) I thought it would be a while before I could test drive the recipe, but as luck would have it, steak went on sale at the grocery store that week. (We already know I have an obsession with cheap meat—this was no exception.) You probably know how the rest of the story goes. READ MORE