Tag: recipes

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Steamed bream, herby pasta: Yotam Ottolenghi’s recipes for 30-minute meals | Food

Steamed bream, herby pasta: Yotam Ottolenghi’s recipes for 30-minute meals | Food

For some, a 30-minute meal is a super-quick fix. For others, it’s a longer than they usually spend making dinner. For me, however, whether it’s midweek or when we have friends over at the weekend, it’s pretty much where I’m at. On the one hand, 30 minutes is no time at all – it’s an episode of something quick on TV, a podcast listen or a catch-up with a buddy on the phone – but it’s also enough time to make something special. And, if I’m feeling really organised, I’ll call a friend or listen to a podcast while I’m cooking, so I’m smashing it, or at least feel as if I am, before supper’s even served.

Steamed bream, red bulgur and spicy pine nuts (pictured top)

A well-stocked pantry will mean you’ll have to buy only minimal ingredients for this. That said, if you don’t have what’s listed below, you can sub them with alternatives: almonds or walnuts, say, instead of the pine nuts, cherry tomatoes instead of baby plums, and so on.

Prep 5 min
Cook 25 min
Serves 4

2 tbsp olive oil
1 onion, peeled and finely chopped (180g)
150g baby plum tomatoes
Fine sea salt
¼ tsp chipotle flakes
250g coarse bulgur wheat
250ml light coconut milk
½ vegetable stock cube, crumbled (or 1½ tsp bouillon powder)
2 tbsp tomato paste
4 sustainably sourced sea bream fillets, skinned
3 tbsp (10g) picked coriander leaves, roughly chopped

For the quick-pickled shallots
1 large banana shallot, peeled and cut into thin rounds (50g)
2 tsp lime juice
⅛ tsp caster sugar

For the spicy pine nuts
1 tbsp pine nuts
2 garlic cloves, peeled and thinly sliced
1 tbsp oil
½ tsp chipotle flakes

Put a large, nonstick frying pan for which you have a lid on a medium-high heat. Add the oil, onion, tomatoes and a half-teaspoon of salt, and fry, stirring occasionally, for five minutes, until the onions turn translucent and the tomatoes start to break down.

Stir in the chipotle, fry for two minutes, then add the bulgur and toast for two minutes. Pour in the coconut milk, then stir in the stock cube, tomato paste and 200ml water, turn down the heat to medium, cover and cook for 10 minutes.

Meanwhile, put a small frying pan on a medium-high heat, add all the spicy pine nut ingredients and fry gently, stirring often, for four to six minutes, until the garlic turns golden. Tip into a small, heatproof bowl and set aside to cool slightly (make the nuts well in advance, if you like).

Sprinkle an eighth of a teaspoon of salt in total over the flesh side of the fish fillets. Take the lid off the bulgur pot, give it a good stir, then lay the fillets skinned side up on top. Cover again, leave to cook for five minutes, then take off the heat and leave to rest, still covered, for two minutes. Finish with a heavy grind of pepper.

While the fish is cooking, mix all the quick pickle ingredients in a small bowl and set aside for five minutes.

Scatter the shallots on top of the fish, spoon over the pine nuts and their oil, sprinkle with the coriander and serve.

Olive salsa verde and golden raisin pasta

Yotam Ottolenghi’s salsa verde golden raisin and olive pasta.
Yotam Ottolenghi’s olive salsa verde and golden raisin pasta.

Inspired by Sicilian pastas, which contrast the sweet and the savoury, this is quick, easy and very versatile. A fridge and cupboard raid will make for countless variations – the addition of some tinned fish would be very welcome, for example.

Prep 10 min
Cook 20 min
Serves 4

360g trofie, or any other short, dry pasta such as penne
⅛ tsp saffron
3 tbsp golden raisins
1 tbsp lemon juice

For the almond pangrattato
30g blanched almonds, roughly chopped
4 tsp olive oil
45g panko breadcrumbs
1 tsp finely grated lemon zest
Fine sea salt and black pepper

For the salsa verde
20g mint leaves
20g parsley leaves
20g basil leaves
2 garlic cloves, peeled and crushed
2 tbsp capers
80g pitted green olives, roughly torn into quarters
1 tbsp good white-wine vinegar
75ml olive oil

For the pangrattato, put a large frying pan on a medium-high heat, add the almonds and a teaspoon of olive oil, and toast, stirring frequently, for three minutes, until golden brown. Add the breadcrumbs, the remaining tablespoon of oil and a good grind of pepper, and toast, stirring constantly, for four minutes more, until a deep, golden colour. Tip into a medium bowl, stir in the lemon zest and an eighth of a teaspoon of salt, and leave to cool for 10 minutes.

For the salsa verde, put all the herbs on a board and chop finely. Add the garlic and capers, and repeat until very finely chopped. Scrape into a large bowl, add the olives, vinegar, oil, an eighth of a teaspoon of salt and a good grind of pepper, and mix well.

Bring a large pot of salted water to a boil, add the pasta and saffron, and cook for six minutes (or four minutes less than the packet instructions say for al dente). Drop in the raisins, cook for two minutes more, until plump, then drain and reserve 50ml of the cooking water.

Return the pasta to the dry pan, put it on a low heat and stir in the salsa, reserved pasta water and lemon juice. Divide between four shallow bowls and serve scattered with the pangrattato.

Brothy beans with roast mushrooms and chive salsa

Yotam Ottolenghi’s brothy beans with roasted mushrooms and chive salsa.
Yotam Ottolenghi’s brothy beans with roast mushrooms and chive salsa.

This is a great weekday lunch or dinner. If you like, swap the butter beans for any tinned beans you have to hand. Serve as it is, or with plenty of crusty bread or fluffy rice.

Prep 10 min
Cook 20 min
Serves 6

10g dried porcini
500g mixed mushrooms, cut in half – I used king oyster, oyster, chestnut and shiitake
150g shallots, peeled and cut in half (150g)
5 sprigs fresh thyme
3 tbsp olive oil
Salt and black pepper

For the beans
2 tbsp olive oil
5 garlic cloves, peeled and crushed
2 x 400g tins butter beans, drained (470-480g net)
1½ tbsp lemon juice
2 tsp wholegrain mustard

For the salsa
40g chives, roughly chopped
25g parsley, hard stems discarded, soft stems and leaves roughly chopped
1½ tsp cumin seeds, toasted
2 garlic cloves, peeled and crushed
90ml olive oil
2 tbsp lemon juice

Heat the oven to 240C (220C fan)/475F/gas 9. Put the porcini in a heatproof jug, cover with 300ml just-boiled water and leave to soak for five minutes.

Meanwhile, put the fresh mushrooms, shallots and thyme on a large oven tray lined with greaseproof paper, add three tablespoons of olive oil, three-quarters of a teaspoon of salt and a good grind of pepper, and toss to coat. Bake for 20 minutes, stirring once halfway, until golden and slightly charred.

While the mushrooms are roasting, get on with the beans. Put a small saute pan on a medium-high heat, add two tablespoons of olive oil and the garlic and saute for a minute, until fragrant. Carefully spoon in the soaked porcini, taking care not to add any sediment at the bottom of the jug, and cook, stirring occasionally, for two minutes. Using a fine sieve, strain in the porcini liquid and leave to cook for another seven minutes. Stir in the butter beans and a quarter-teaspoon of salt, cook for another three minutes, then take off the heat and stir in a tablespoon and a half of lemon juice and the mustard.

To make the salsa, put the chives, parsley, cumin seeds, garlic and olive oil in the small bowl of a food processor, blitz until almost smooth, then scrape into a small bowl. Stir in the lemon juice and a quarter-teaspoon of salt, and set aside.

To assemble the dish, spoon the beans on to a large platter with a lip. Scatter a third of the salsa on top, swirling it in slightly, then arrange the roast mushroom and shallot mixture on top. Spoon over another third of the salsa and serve with the remaining salsa on the side.

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Jewish holiday recipes for everyone to try

Jewish holiday recipes for everyone to try

Buzz60’s Elizabeth Keatinge tells us what not to cook in your Instant Pot.



Stacker compiled a list of 15 global Jewish holiday recipes and their histories from Allrecipes.com, news reports, Jewish historical sites, and Jewish recipe developers.

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Pear tart and banoffee pavlova: Chetna Makan’s easy baking recipes | Food

Pear tart and banoffee pavlova: Chetna Makan’s easy baking recipes | Food

Two effortless baked puddings to see you as a result of early autumn. To start with, my banana chocolate pavlova, a dreamy mix of banoffee on a chocolate-flavoured meringue – the combination of crunch, cream and caramel would make it outstandingly decadent, belying its simplicity. The tarte tatin, meanwhile, is excellent at this time of the 12 months, making use of seasonal pears, which, when cooked with the star anise caramel, absorb the heat of the spice. Dim chocolate and hazelnuts increase drama, as do lashings of fresh new cream or ice-product.

Banoffee chocolate pavlova (pictured top)

Banana and toffee is a combination I can’t say no to, specifically if it’s served on chocolate-flavoured meringue. This dessert disappears in seconds as soon as it hits the desk in our household.

Prep 20 min
Prepare dinner 1 hr 30 min
Serves 8

For the meringue
4 egg whites
200g caster sugar
1 tsp cornflour
100g dark chocolate (70 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} cocoa solids), melted and a little bit cooled

For the topping
3 tbsp unsalted butter
4 bananas, peeled and halved lengthways
4–6 tbsp salted caramel sauce
500ml double cream
2 tbsp caster sugar

Warmth the oven to 120C (100C lover)/240F/gasoline reduced. Line a baking tray with nonstick baking paper. Attract a 20cm circle on the paper and flip it around, so the pencil mark is on the base, but nevertheless obvious.

In a bowl, whisk the egg whites to gentle peaks, then whisk in the caster sugar a tablespoon at a time, right up until combined. Include the cornflour, whisk until finally the mixture is shiny and stiff, then drizzle in the cooled melted chocolate and fold in gently – be mindful not to overmix.

Spread the meringue on the well prepared tray, within the confines of the circle and in the condition of a crater, so the sides are a tiny greater than the middle. Bake for an hour and a half, until eventually crisp and dried out, then eliminate and leave to awesome.

Heat the butter in a saucepan, then increase the bananas and cook dinner, stirring gently, for two or 3 minutes, until eventually caramelised on each sides. Established apart to interesting.

When you are all set to provide, whip the product and sugar to soft peaks. Put the meringue on a serving plate and spoon the product more than the prime. Prime with the caramelised bananas, drizzle more than the caramel sauce and provide immediately.

Pear, chocolate, star anise and hazelnut tarte tatin

Chetna Makan's pear, chocolate, star anise and hazelnut tart tarte tatin.
Photograph: Ola O Smit/The Guardian. Foods stylist: Flossy McAslan. Prop stylist: Kitty Coles. Meals assistant: Sophie Denmead.

A perfect way to conclude a meal: a flaky pastry base with delicate pears protected in star anise caramel, nuts and chocolate.

Prep 20 min
Cook dinner 1 hr 10 min
Serves 6

1 x 320g pack all set-rolled puff pastry
70g unsalted butter
100g caster sugar
1 tsp ground star anise
4–6 pears, peeled, halved lengthways and cored
50g roasted, chopped hazelnuts
50g darkish chocolate (70 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} cocoa solids), roughly chopped
1 egg, flippantly beaten

Right before you commence cooking, unroll the pastry. Choose a 20–23cm ovenproof frying pan and slice out a circle of pastry the dimensions of the pan. Set the pastry on a tray and refrigerate until finally desired.

Heat the oven to 180C (160C enthusiast)/350F/gasoline 4. Place the butter and sugar in the frying pan, cook dinner on a low heat for 5 to six minutes till caramelised, then stir in the star anise.

Acquire the pan off the heat and lay the pear halves minimize aspect up on major of the caramel, maintaining their slim finishes in the centre. Brush some of the caramel more than the pears, then bake for 30 minutes, until the pears are delicate.

Sprinkle the hazelnuts in the gaps in between the pears, then scatter over the chocolate. Put the pastry circle on top rated and tuck it down at the edges of the pan all around the pears.

Utilizing a knife, make cuts all around the pastry to allow out steam, then brush with overwhelmed egg and bake for 25–30 minutes, right until golden. Leave it to rest for a moment, then change out on to a plate, slice and provide.

  • Recipes extracted from Chetna’s Effortless Baking: With a Twist of Spice, posted by Octopus at £20. To order a duplicate for £17.40, go to guardianbookshop.com

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How to Use Sherry Wine in Cocktail Recipes

How to Use Sherry Wine in Cocktail Recipes

Sherry is among the most versatile of cocktail ingredients. Central to many 19th-century classics, the fortified wine has a history of imparting salinity, sweetness and savory layers to cocktails. But while sherry is a beloved backbar staple, for home bartenders, its myriad uses tend to be more obscure. 

“I think the majority of nonindustry folks are a bit scared of sherry, because all they know of it is [that it’s] sweet and dense,” said New York bartender Natasha Bermudez recently, regarding her use of the ingredient in modern contexts. In fact, while sherry can be richer, with dried fruit or caramel notes, it can also be bone-dry and bring minerality to the table. A wide range of sherries is available, and the style continues to evolve.


Chantal Tseng, bartender and ambassador for U.S. Sherry Week, insists that the ingredient can be easy to work with in any cocktail. To start, she suggests seeing how sherry can fit into your favorite classic recipe. “Lighter biologically aged sherries [such as manzanilla or fino] work alongside dry vermouths and lighter spirits like gin, vodka or blanco tequila, accenting savory and herbal elements accordingly,” she explains. On the other end of the spectrum, “amontillados and olorosos collaborate well with the sweeter or rouge vermouths and more aged spirits.” And Pedro Ximénez sherry, in place of simple syrup, is “a beautiful thing” to level up a Daiquiri, according to Tseng.


To further demystify the fortified wine, here is a guide to the most common styles of sherry, and how to use them in cocktails.

Fino sherry is unoxidized, delicate and dry, making it ideal for adding a touch of salinity to austere drinks, such as Martinis. The Tuxedo, for example, swaps fino in for dry vermouth, while the equal-parts Jungle Cocktail adds it to sweet vermouth and gin for a slightly savory spin on the Martinez. But outside of elegant coupe glasses, fino also makes its way into more crushable formats: In the Rebujito, an Andalusian highball, it combines with lemon-lime soda. In another easy-drinking cocktail, the Coco En Rama, fino’s minerality combines with the salty tang of coconut water, boosted with herbaceous tarragon-infused vermouth.

rebujito cocktail

Rebujito

A fresh, effortless take the official summer drink of Spain’s Sherry region.

coco en rama cocktail recipe

Coco En Rama

An easy drinking combination of fino sherry, tarragon-infused blanc vermouth and coconut water.

Manzanilla is similarly dry and differs from fino only in its place of origin; manzanilla comes from a cooler region, lending it more brightness. Given the sherry’s high acidity and salinity, its presence in cocktails has been likened to “bringing a pinch of salt to the table,” says Andrew Meltzer, a San Francisco bartender and fan of the style. Whether brightening up sherry classics, like turning the Bamboo into a highball, or giving a cocktail the 50/50 treatment, as in Bermudez’s lower-proof take on the Margarita, a dose of manzanilla is an easy shortcut to complexity. It can also stand in place of liqueurs, such as in our Apple Garibaldi, where it amplifies the tanginess of green apple juice.

bamboo highball cocktail recipe

Bamboo Highball

The stirred classic turns into a tall cooler with a pour of tonic water.

50/50 Margarita

A split base of mezcal and manzanilla sherry offers a lower-ABV take on the classic.

Apple Garibaldi Recipe

Apple Garibaldi

Granny Smith apples star alongside sherry, vermouth and gin.

Amontillado sherry is slightly deeper than fino and manzanilla, yet lighter than oloroso, with a spicier character. For Chip Tyndale’s take on the Bamboo, which splits the vermouth quotient between blanc and dry expressions, he found no need to split the sherry, as amontillado strikes the right balance of nuttiness and sweetness that works well against the fruit qualities of the vermouth. Amontillado also provides the base for Alex Anderson’s take on the Sherry Cobbler. Combined with rich Demerara syrup and citrus, the sherry brings a roundness and weight to the recipe, making it our favorite take of several cobblers we recently blind-tasted. Amontillado fits well into modern drinks, too, such as the Romance In Graceland, where its slightly nutty character plays up the flavor of peanut butter–washed Cognac.

Nutty oloroso sherry is fuller-bodied, and can stand in for brown spirits in lower-proof takes on classics. Because of its dessert-like quality, oloroso works particularly well in creamy cocktails, such as the Sherry Flip, or in nightcaps like the Sketches of Spain, a Spanish-inspired cocktail that offers a lower-proof last drink of the night. In brighter drinks, on the other hand, such as Matt Piacentini’s sherry-tinged take on the Daiquiri, oloroso adds depth to the recipe, which also sports a more concentrated 2:1 Demerara syrup to match.

Death Flip Modern Classic Cocktail Recipe

Sherry Flip

One of the original sherry drinks, described as a “very delicious drink” that “gives strength to delicate people.”

Sherry Nightcap Drink Recipe

Sketches of Spain

A low-alcohol nightcap featuring sherry, sweet vermouth and a measure of brandy.

Pedro Ximénez is made from raisined grapes using fractional blending, or the solera process, so each bottle represents a mixed vintage. PX sherry, as it’s known for short, is sticky-sweet, and rather than a base, works well in place of a sweetener. In the Pedro Suckerpunch, for example, it stands in for sugar syrup and is balanced with bright lemon juice and bitter espresso liqueur. With its raisiny flavor, PX sherry also feels right at home alongside the fruit flavors of a Pimm’s Cup, where its nutty character helps bring Maison Premiere’s take on the classic toward a winter palate. The fortified wine also lightens up the spirit-forward construction of the Felices Los 4, ensuring that the hard-hitting combination of bourbon, rum and peated Scotch stays “crushable and delicious.”

Pedro Suckerpunch

Pedro Ximenéz sherry brings the sweet kick of an Old-Fashioned to this shaken blend.

Felices Los 4

A spiritous—yet “crushable”—combination of bourbon, rum, sherry and Scotch whisky.

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30 Best AIP Recipes (+ Easy Meal Ideas)

30 Best AIP Recipes (+ Easy Meal Ideas)

Don’t get stuck on boring and bland dishes when you’re on the AIP!

These AIP recipes aren’t just AIP-approved, they’re also surprisingly delicious.

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Whether it’s Hashimoto’s, IBD, or Type I Diabetes, it’s tough to be diagnosed with an autoimmune disease.

General Tsos Chicken with Broccoli and Rice

Take comfort in knowing that you’re not alone.

There are AIP recipes out there that help heal your gut without saying goodbye to good food.

The Autoimmune Protocol, or AIP, is a diet derived from the Paleo diet.

The goal is to fill your diet with nutrient-dense foods that nourish the gut.

It’s a little bit more restrictive than Paleo, which can be overwhelming especially if you’re just starting out.

These stress-free AIP recipes are a breeze to make and call for easily accessible ingredients. Most importantly, they actually taste good.

Start your gut-healing journey today with these AIP recipes!

Chinese takeout is absolutely not good for the gut at all.

But in case you’re missing the scrumptiousness of orange chicken, this recipe brings good news.

In just 30 minutes, you get to enjoy sweet and tangy orange chicken and a bonus side dish: broccoli rice.

It has wholesome ingredients like raw honey, orange, and coconut aminos.

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You can recreate that popular orange chicken sauce while adhering to AIP.

The AIP may sound incredibly restrictive. But with a bit of creativity, you can eat Hamburger Helper and nourish your gut at the same time.

Isn’t that great? See, AIP isn’t so bad.

This recipe is made with ground beef, coconut milk, tomato sauce, elbow pasta, and seasonings for a rich dish. How awesome is that?

If you’re in the mood for stuffed food, this recipe has your name on it.

Unfortunately, the AIP diet prohibits nightshade vegetables such as tomatoes, eggplant, and bell peppers.

That means no stuffed bell peppers for you!

But that’s okay because this stuffed acorn squash makes for a fantastic alternative.

Stuffed with ground pork, apples, onions, and dried cranberries, this dish has the perfect balance of sweet and savory.

Craving comfort food? Nothing will satisfy you more than chicken soup! 

Chicken soups are supposed to be hearty, cozy, and loaded with chunks of chicken and veggies. 

This AIP chicken soup checks all the boxes.

And because it’s cooked in the Instant Pot, your participation here is very minimal.

Just throw the ingredients into the pot and forget about it.

Curry and other spices are technically not allowed in the AIP. But there’s an easy workaround.

So, if you’re as obsessed with curry as I am, don’t worry. You can still enjoy this warming stew even when you’re on AIP.

It features grass-fed beef, pumpkin, and loads of AIP-approved spices (cinnamon, ginger, and turmeric).

This pseudo-curry still manages to taste like curry even without curry.

Give your regular dinner a fun Thai twist with these drunken noodles! 

No, there’s no alcohol in this dish. Yes, it’s phenomenal.

This soup combines tender beef, flat noodles, and a creamy and umami-rich gravy sauce.

You use cassava pasta for the noodles here.

If you haven’t tried it, it’ll surprise you with just how much it tastes like real spaghetti.

Just because you can’t have flour in AIP doesn’t mean you can’t have pie!

Thanks to cassava flour, you can still enjoy a slice (or three) of this scrumptious tarragon chicken pot pie.

Adding flavor to the chicken filling are mushrooms, tarragon, lemon juice, and a rich, savory bone broth.

The pie crust is the show-stopper here, though. You’ll be blown away by how shockingly flaky it is, just like the real thing.

Move over General Tso: this chicken dish is nutritious, healing, and mouthwatering.

Combining the flavors and textures of chicken, broccoli, and a heavenly sauce, this dish tastes just like the original. 

While the chicken and broccoli are the main features of the dish, it’s the sauce that steals the show.

It has a mix of apple cider vinegar, coconut sugar, coconut aminos, ginger, ketchup, and garlic.

The sauce is sweet, salty, and a little bit sour, all at once.

The fact that salmon is delicious no matter how you cook it makes it my absolute favorite fish.

I don’t mind eating salmon sashimi every day, but I don’t mind mixing things up with this ginger-lime salmon, too.

Here, the salmon fillets rest on a bed of vegetables and are bathed with a puree of onions, garlic, ginger, lime juice, and sweetener.

The complementing flavors of the tart lime, soothing ginger, and sweetener are simply divine.

Tom Kha Gai is a popular Thai soup with a creamy coconut base. 

The broth is infused with fresh lime, ginger, and lemongrass, giving it refreshing flavors with a kick.

Fill the broth with chicken, mushrooms, water chestnuts, and vegetables.

You’ll have a nourishing and comforting meal in a bowl.

This dish is for you if you love combining savory meats with sweet sauces. I can’t get enough of how insanely good this dish is!

It’s soft and juicy tenderloin pork at the bottom, and a mouthwatering blueberry sauce on top.

This dish is the perfect combination of sweet and savory.

You’ll also love how it’s so easy to make, yet exquisite enough to be served on special occasions.

Chicken thighs are given a sweet, savory, and spicy treatment with this super easy AIP recipe.

Yes, it’s possible to enjoy spicy food even when you’re on AIP.

Sure, you can’t have chili peppers, but there are lots of AIP-approved alternatives out there.

Here, the thighs are seasoned with dried ginger, onion powder, garlic powder, and turmeric, giving them a perfect hint of spice.

Tabbouli is a chopped salad made of parsley, tomatoes, bulgur, and onion dressed in a lemon vinaigrette.

Sounds delightful, amirite? The only problem is, you can’t have grains in the AIP. But that’s okay, you can still try tabbouli even without bulgur.

The trick is to swap it out with raw veggies, like radishes and jicama.

They add a crunchy texture that’ll give more character to the salad.

One of the most unfortunate things about the AIP diet is that you can’t have potatoes while you’re on it.

That means you’ll have to say goodbye to French fries for a while.

But in case you’re missing its crunchy goodness, these green banana fries are for you.

Don’t worry, these fries don’t taste like bananas at all! This snack manages to mimic the flavor and texture of regular fries.

Having to give up eggs, flour, rice, and potatoes makes it a little challenging to come up with breakfast dishes.

Here’s one recipe to make life better. 

This turkey apple breakfast hash will fill you up with the scrumptious flavors of fall.

This salmon curry tastes like real curry, without needing nightshades.

The key is to swap out these inflammatory veggies and spices (cumin, cayenne, peppers, paprika) with AIP substitutes.

These spices won’t only flavor the dish beautifully, but will also make your entire house smell like curry heaven.

This stir-fry is complete with pork tenderloin, broccoli, cabbage, mushrooms, and more! It’s as colorful as it is delicious.

Adding oomph to the mix is a hot and sour sauce, which is made from bone broth, coconut aminos, ginger, and apple cider.

Serve the dish over cauliflower or broccoli rice and enjoy!

Once you learn how to make this AIP pizza crust, you can enjoy pizza for breakfast, lunch, and dinner every day.

This opens up tons of meal options for you!

This AIP pizza crust is made with tapioca flour, coconut flour, baking soda, vinegar, and gelatin.

It takes 10 minutes to prepare, and the rest is up to the oven.

You’ve heard of cauliflower and broccoli rice, but are you familiar with spaghetti squash rice?

Basically, you’ll chop up some spaghetti squash, and voila, you’ll have turned the pasta into rice.

This rice alternative is for you if you like savory dishes with a hint of sweetness.

Joining the party in this stir-fry are ground pork, green onions, ginger, and coconut aminos.

If you’re missing the crunchy and creamy greatness of avocado toast, this alternative is waving at you.

Instead of bread, you’ll use crispy slices of sweet potatoes.

For the topping, you’ll use egg-free cilantro mayo, turmeric onions, avocado, and radishes.

The spices don’t only add flavor, but also help boost your immune system.

The bright and sunny hue of this soup alone already tells you how delicious and nourishing it is.

Aside from zucchini, you can also use or add broccoli, asparagus, Brussels sprouts, kale, or carrots.

It’s not really the vegetables that matter, but the broth.

Flavored with coconut milk, turmeric, and cinnamon, this soup is wonderfully rich, creamy, and warm.

This noodle soup has a wonderful medley of meats and vegetables cooked in fresh herbs. It’s hearty, cozy, and absolutely delish.

You’ll love the variety of flavors and textures here.

There’s chewiness from the noodles, earthiness from the mushrooms, savoriness from the pork, and more.

Here’s another cozy and comforting soup that’ll warm not just your body, but your heart and soul as well.

Savory ground pork is paired with kale and carrots for a perfectly balanced soup. 

The broth base is a combo of coconut milk and chicken broth infused with garlic, onions, herbs, and spices.

These empanadas are filled with sweet and savory Cuban picadillo and enveloped in soft and flaky crusts.

The picadillo is a lovely mix of ground beef, turnip, cranberries, and olives.

It’s seasoned perfectly with coconut aminos, bay leaf, garlic, and Italian seasoning.

The crunch from the turnip and chewiness from the cranberries give the filling amazing textural varieties.

There’s cauliflower rice, and then there’s cauliflower risotto.

This dish takes the humble veggie into a whole new realm of deliciousness.

The rice is mixed with butternut squash and flavored with coconut milk, nutritional yeast, bone broth, and herbs. 

This risotto is sweet and savory, rich and creamy, and absolutely amazing.

This flatbread is another recipe that opens up a lot of AIP options. Once you’ve made flatbread, your meal choices are limitless.

You can use it as a pizza crust or smother it with your favorite spreads. 

You can also serve it with soups and stews. Flatbread makes for a fantastic dipping vessel!

This recipe has a merry mix of zucchini noodles, pan-seared scallops, and an olive oil and lemon vinaigrette.

The scampi is bright, refreshing, and perfect for the summer.

Start your day with this colorful breakfast porridge!

Packed with butternut squash, shredded coconut, ginger, and turmeric, this porridge is high in anti-inflammatory foods.

Also, the flavor combinations are awesome. This porridge is sweet and nutty with a bit of a kick.

This chicken Alfredo will satiate your creamy pasta craving! 

While the sauce doesn’t contain butter, cream, and parmesan, this Alfredo is still pretty awesome. 

The secret is to use coconut cream, bone broth, and a ton of fresh herbs!

If you’re looking for a special dish for a special occasion, look no further than these grilled pork chops.

The chops are perfectly moist and juicy.

Seasoned with nothing but salt and pepper, this recipe really shines the light on the simple flavors of pork chops.

Giving it an extra oomph, though, is a sweet, tangy, and spicy pineapple salsa that’s served on top of the chops. Yum.

AIP Recipes

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64 Best Thanksgiving Leftover Recipes

64 Best Thanksgiving Leftover Recipes

With Thanksgiving almost here, there’s a big question going on in the minds of those of us who cook: What exactly are we going to do with all the leftovers from the big Thanksgiving meal?

There’s usually so much food left over, and it’s a pity to throw it away. So get creative and try creating new meals from the leftovers over the next days—or maybe even weeks—if you plan on freezing the leftovers.

Related: 58 Mini Thanksgiving Dessert Recipes

What to Do With Thanksgiving Leftovers

While repurposing new dishes from the remains of Turkey Day does require some thought and effort (unless you don’t mind eating turkey sandwiches for a whole week), the results can be quite a pleasant surprise.