Balsamic Prosciutto and Caramelized Onion Flatbread (AIP, Paleo, Whole30)

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Balsamic Prosciutto & Caramelized Onion Flatbread (AIP, Paleo, Whole30)

Makes: Serves 2

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Prep time:

Cook time:

Ingredients:
  • 1 cup yuca, boiled until soft
  • 1/4 cup olive oil
  • 1/8 tsp salt
  • 1 tbsp coconut flour
  • Pinch of baking soda
  • 1 large red onion
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 8-10 slices AIP compliant prosciutto
  • Instructions:
    1. Preheat oven to 450F.
    2. In a bowl or food processor, add the yuca, olive oil, salt, coconut flour, and pinch of baking soda and combine well into a ball. Make sure the dough is smooth without lumps.
    3. Lay down a piece of parchment paper and place down your pizza dough. Place another piece of parchment paper on top.
    4. Begin to roll out the pizza dough into your desired shape until it's about 1/8th of an inch thick. The thinner the dough the crispier it will be. You can use your hands to smooth out the dough further.
    5. Remove the top sheet of parchment paper and bake the crust for 20 minutes, or until it begins to brown on top.
    6. While the crust is baking, heat 2 tbsp of olive oil in a saute pan over medium heat. Salt the onions, add the balsamic vinegar, and saute until translucent and the onions become sticky, about 10 min.
    7. Once the crust is done, spread the onions on top. Lay the prosciutto over the onions and bake for another 5-10 minutes, or until the prosciutto has crisped up. Serve warm.
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Prosciutto and Thyme Maple Salmon (AIP, Paleo, Keto, Whole30)

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Prosciutto and Thyme Maple Salmon (AIP, Paleo, Keto, Whole30)

Makes: 2 servings

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Prep time:

Cook time:

Ingredients:
  • 2 8-oz salmon fillets
  • 2 pieces AIP compliant prosciutto
  • 3 sprigs fresh thyme
  • 1/2 tbsp olive oil
  • 1 tbsp maple syrup
  • Salt to taste
  • Instructions:
    1. Salt the salmon fillets lightly on both sides. Wrap each fillet in a piece of prosciutto. Brush the prosciutto with the maple syrup.
    2. Warm the olive oil in a large frying pan over medium heat.
    3. Lay your fillets down in the pan and add the thyme. Allow the salmon to cook for 4-5 minutes on each side. Try not to flip them before 4 minutes to ensure a really crispy crust on both sides.
    4. Serve immediately.
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Prosciutto Pesto Zucchini Pizza (AIP, Paleo, Whole30)

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Porsciutto Pesto Zucchini Pizza (AIP, Paleo, Whole30)

Makes: Serves 2

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Prep time:

Cook time:

Ingredients:
  • 1 cup yuca, boiled until soft
  • 1/4 cup olive oil
  • 1/8 tsp salt
  • 1 tbsp coconut flour
  • Pinch of baking soda
  • AIP Pesto Sauce
  • 1/4 cup sliced zucchini
  • 6 slices AIP compliant prosciutto
  • Instructions:
    1. Preheat oven to 450F.
    2. In a bowl or food processor, add the yuca, olive oil, salt, coconut flour, and pinch of baking soda and combine well into a ball. Make sure the dough is smooth without lumps.
    3. Lay down a piece of parchment paper and place down your pizza dough. Place another piece of parchment paper on top.
    4. Begin to roll out the pizza dough into your desired shape until it's about 1/8th of an inch thick. The thinner the dough the crispier it will be. You can use your hands to smooth out the dough further.
    5. Remove the top sheet of parchment paper and bake the crust for 20 minutes, or until it begins to brown on top.
    6. Add desired toppings, (pesto, zucchini, and prosciutto) and bake for another 5 minutes, or until toppings have reached the desired temperature. Serve warm.
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AIP Chicken Bastilla

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AIP Chicken Bastilla (AIP, Paleo, Whole30, Keto)

Makes: 1 Single Serving Bastilla, Multiply the recipe as needed

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Prep time:

Cook time:

Ingredients:
  • 1 cup cooked shredded chicken, lightly seasoned
  • 1 small red onion, peeled, diced finely
  • 1 tbsp olive oil, divided
  • 1/2 tbsp cinnamon
  • Salt to season
  • 1/3 cup peeled tigernuts
  • 1-2 AIP compliant coconut wraps, we use these NUCO Organic Coconut Wraps
  • 1 tbsp coconut oil
  • Extra ground cinnamon for sprinkling
  • Instructions:
    1. Preheat the oven to 350F.
    2. While the oven is heating up, soak the tigernuts in 1 cup of boiling water.
    3. Cut 6 circles out of your coconut wraps, roughly 5 inches in diametes. Dab the circles with coconut oil, sprinkle with cinnamon, and toast in the oven 5 min max, as coconut wraps are very sensitive to heat. Set aside.
    4. Drain the tigernuts and then roughly chop them in a food processor.
    5. Toss the tigernuts in 1 tsp coconut oil and toast them on the stovetop over medium heat until lightly browned. Set aside.
    6. In a skillet or frying pan, warm 1 tbsp olive oil over medium heat and saute the red onion until translucent.
    7. Add the shredded chicken to the red onions, add the 1 tsp of ground cinnamon, and cook over medium heat for just a few minutes to meld the flavors.
    8. Build the bastilla by layers the coconut wraps with the chicken and onions and then finally topping the last layer off with the toasted tigernuts and an additional sprinkle of cinnamon if desired.
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Falafel Wrap (AIP, Paleo, Whole30)

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AIP Falafel Wrap (Paleo, Whole30)

Makes: 2 Wraps

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Prep time:

Cook time:

Ingredients:
  • 1 large Japanese sweet potato, peeled, quartered
  • 2 tbsp minced garlic
  • 2 green onion, chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp coconut flour
  • 1/2 tsp salt
  • 2 AIP compliant coconut wraps, we use these NUCO Organic Coconut Wraps
  • 1/4 cup AIP Hummus
  • Spinach or desired greens
  • Instructions:
    1. Boil the sweet potato until soft, about 20 minutes. Drain well, roughly mash, and transfer to food processor or blender.
    2. Add the garlic, green onion, cilantro, coconut flour, and salt and process until smooth and evenly combined. Place in the refrigerator to chilld for at least 30 minutes.
    3. In a skillet or frying pan, warm the olive oil over medium-high heat. Scoop a heaping tablespoon of mash into the frying pan and press into a patty shape. Fry on each side for ~3 minutes, until browned. Repeat with the rest of the mash.
    4. Place 2 tbsp of hummus and a handful of greens at the edge corner of each wrap. Place down 2-3 falafels and roll the wrap tucking in the sides. Seal with a bit of water if needed.
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