Creme Brûlée

Ingredients
2 1/2 c heavy cream
6 large egg yolks
2 tsp tapioca flour
2 Tbsp sugar
1 tsp vanilla
6 Tbsp raw sugar

Directions
*You must start this recipe at least one day ahead so the custards have time to chill.

1. First make the custard by placing the cream in a pan over low heat and bring to just below simmering, stirring occasionally with a wooden spoon.
2. While the cream is heating, use a balloon whisk to whisk the egg yolks, sugar, vanilla, and tapioca starch.
3. While whisking the egg mixture the whole time, gradually pour the hot cream into the bowl with the other hand.
4. Once its all in, immediately return to the saucepan using a rubber spatula.  Return to the low gentle heat as you continue whisking until the custard is thick and smooth. This will happen as soon as it reaches simmer icing. Do not overheat, or it will look grainy. If this occurs, remove from heat and whisk until smooth again.
5. Divide the custard into the ramekins and leave to cool. Cover each dish with saran wrap and refrigerate overnight.
6. To caramelize the tops, preheat the broiler. Uncover the ramekins and sprinkle tops evenly with one Tbsp of sugar. Place all on a baking tray under the broiler for about 4-5 minutes until the sugar has melted and starts to go very dark brown in some places. Leave the caramel to harden before serving.

There is another, more common, method of preparing the custard in a steam bath in the oven.

Strawberry Pavlova

Ingredients

For the meringue
3 large egg whites
3/4 c sugar
1 c fresh ripe strawberries, hulled
1 tsp sugar

Filling
1 250 g tub mascarpone, chilled
1 tsp vanilla
1 tub low fat cream cheese
1 tsp sugar
icing sugar to dust

Directions
1. Preheat oven to 250. For the meringue: Place the egg whites in a large clean bowl and whisk until they form stiff peaks. It is very important not to over whisk, as it will start to collapse.
2. Now whisk in the 3/4 c sugar, 1Tbsp at a time, whisking after each addition until all the sugar is in.
3. Using a metal tablespoon, spoon about 1/3 of the meringue onto a prepared baking sheet covered in parchment paper, forming a circle about 8 inches in diameter.
4. Next spoon rounded blobs next to each other, so that they join to form a circle all around the edges. Using the tip of a skewer, make little swirls in the meringue. Put into oven, then immediate turn the heat down to 225. Leave for 1 hour to 1 hour 10 min.
5. Turn the heat off but leave the Pavlova inside the oven with the door cracked until it's completely cooled.
6. When ready to serve, or up to 1 hour ahead, whisk the filling ingredients together. Put 1/3 of the strawberries into a food processor along with 1 tsp sugar. Halve the remaining strawberries, leaving small ones whole.
7. Lift the Pavlova from the liner and place on the serving dish. Spook the vanilla cream into the center, arrange the strawberries on top. Dust with icing sugar and pour the puree just before serving. Cut into wedges.

* This recipe is adapted from delia online. You can see a video of this recipe at deliaonline.com

Coconut Chicken Curry

Have you noticed, I keep referencing The Autoimmune Paleo Cookbook and Action Plan? It has been my survival guide on this new journey with Hashimotos because I have found the Action Plan very helpful, and the recipes delicious. So, here is yet another of my favorites.

Ingredients
1 Tbsp coconut oil
3 boneless, skinless chicken breasts
4 cloves garlic, minced
1 Tbsp fresh grated ginger
1 1/2 cups chicken bone broth
1 cup unsweetened organic coconut milk
3 celery stalks
3 carrots, diced (or about 2 cups)
1 tsp tumeric
cilantro (optional)
sea salt

Directions
1. Place saucepan over med-high heat and add coconut oil. Saute chicken until lightly browned and almost cooked through.
2. Add garlic and ginger and saute about 2 minutes.
3. Add broth, coconut milk, celery, carrots, and tumeric. Bring curry to a boil, then reduce heat and simmer, stirring occasionally, until vegetables and chicken are tender, about 35 minutes.
4. Stir in cilantro and season with salt. Serve immediately.

AIP/Paleo Stir Fry

Ingredients
4-6 chicken thighs
EVOO
3 cloves garlic, minced
sea salt
1/2 red onion, chopped
1 Tbsp fresh grated ginger
1 cup broccoli florets
2 peeled and sliced carrots


Directions
1. Add oil to pan and lightly season chicken with salt to taste, add to pan over medium heat until cooked through.
2. Add garlic, ginger, and onion and saute until soft, about 5 minutes
3. Add broccoli, carrots, and cook until tender.

*this recipe is easily made vegetarian or vegan by eliminating the chicken and using 2 cups of broccoli
**You could also add snap peas

Grapefruit Salad

Yet another favorite of mine from the Autoimmune Paleo Cookbook and Action Plan. My husband would like to eat this every night!!

Ingredients

FOR THE DRESSING:

1/2 c EVOO

2 Tbsp apple cider vinegar

1 Tbsp local organic honey

1 tsp freshly squeezed lemon

Pinch sea salt

FOR THE SALAD:

3 cups spinach

2 red grapefruits, peeled, sectioned, and chopped

1/4 c dried cranberries

Directions

1. Whisk all dressing ingredients together until well combined and set aside.

2. Mix salad ingredients in large bowl.

3 Add dressing and toss. Eat it up!!

Cauliflower-Bacon Soup

Oh yummy. This was dream-a-vicious. Thanks again to the Autoimmune Paleo Cookbook and Action Plan.

Ingredients

6 strips organic bacon, chopped

2 leeks, whites only, chopped

1 tsp minced fresh garlic

2 heads cauliflower, cut into small florets

6 cups Chicken bone broth

2 Tbsp chopped fresh parsley, for garnish

Directions

1. Fry bacon in saucepan, stirring frequently, until cooked and crispy, about 5 min. Transfer to a towel-lined plate and set aside.

2. Place saucepan back on heat without wiping, add leeks and garlic and sauce.

3. Add cauliflower and broth to saucepan and add water to cover if cauliflower is not covered by liquid by at least 1 "

4. Bring to boil, then reduce to low, simmering until cauliflower tender, about 20 minutes.

5. Transfer to a food processor and use and immersion blender and process. Pour soup back into pot and add bacon. Serve warm with fresh parsley.

Beef, Bacon Wrapped

Ingredients

4 round steaks (or something similar)

salt to taste

8 slices organic bacon

2 Tbsp EVOO

Directions

1. Preheat oven to 450 deg. Season steak with salt. Wrap each with 2 slices of bacon and secure with toothpicks

2. Place a large skillet over medium high heat and add olive oil. Sear each side of the steaks, about 4 min per side.

3. Transfer steaks to a parchment paper lined baking tray and roast about 6 minutes for medium doneness. 

4. Remove toothpicks and serve.

Honey-Thyme Beef Jerky

Who doesn't love good beef jerky? And who wants the extra chemicals? Thanks to Autoimmune Paleo Cookbook and Action Plan, I can have my jerky and eat it too!

Ingredients

3 Tbsp apple cider vinegar

2 Tbsp local organic honey

2 Tbsp water

1/2 tsp sea salt

1 tsp garlic powder

1 tsp dried thyme

2 lbs beef, such as London broil

Directions

1. Mix vinegar, honey, water, salt, garlic powder, and thyme in bowl. Set aside.

2. Slice beef very thinly across the grain, about 1/8 inch thick. 

3. Transfer meat slices to marinade. Toss to coat and place in fridge for 2 hours to a day.

4. Remove meat and lay strips on paper-towel- lined plate and pat dry. Line a large baking tray with foil and place on bottom rack of oven. Move top rack to highest position.

5. Thread beef pieces about 1" apart on wooden skewers, so that each skewer has about 7 pieces dangling from it.

6. Set skewers on top rack in oven so beef strips dangle between the bars. Repeat until all beef strips in oven.

7. Turn oven on to between 180-200 degrees. Prop door open about 2" and cook until turnkey is dry, about 8 hours.

8. Remove from skewers and let cool completely. Store in sealed container for up to 1 month in fridge.

Roasted Zucchini Salad

Ingredients
6 zucchini, sliced
1/2 onion, sliced
2 Tbsp balsalmic vinegar
1/2 tsp salt
1/2 c shredded fresh basil

Directions
1. Place zucchini and onion on parchment paper covered baking pan
2. Preheat oven to 450. Roast, turning once, until lightly browned and tender, about 10-15 minutes.
3. Transfer to a bowl and let cool for about 30 minutes. Then add balsalmic vinegar, salt, and basil. Toss to combine before serving.

Shrimp Scampi

Ingredients
1 Tbsp EVOO
3 tsp minced fresh garlic
1 lb (21-35 count) shrimp, peeled and deveined
1/2 c chopped fresh parsley
zest of 1/2 lemon
juice of 1 lemon

Direction
1. Place large skillet over med- hi heat and add olive oil. Saute the garlic until fragrant and soft.
2. Add the shrim and saute until pink and cooked, through, about 5 minutes.
3. Remove the skillet from the heat and add parsley, lemon zest, and lemon juice and toss to mix.

Vegetable and Chicken Curry- Paleo/AIP

Although many of the typical seasonings found in curry are eliminated for AIP, this dish is a tasty treat.

Ingredients
1 Tbsp coconut oil
2 lbs chicken breast or thigh, organic
2 cups mushrooms, diced
1 onion, diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups broccoli florets
1 carrot, peeled and sliced
1 zucchini, sliced
1/2 c. unsweetened organic coconut milk (watch for thickeners in canned products- ie guar gum, etc)
1 tsp tumeric
1/4 tsp ground cinnamon
pinch cloves
salt to taste
2 Tbsp thinly shredded basil

Directions
1. Brown chicken until cooked through in coconut oil over medium heat.
2. Add mushrooms, onion, garlic, ginger and saute until soft.
3. Add broccoli, carrots, zucchini, coconut milk, seasonings and bring to a boil.
4.  Reduce heat to low and simmer until the vegetables are tender, about 15 minutes.
5. Stir in basil and serve immediately.

*This recipe can easily be made vegan by eliminating the chicken and increasing the amount of vegetables. I suggest 4 cups brocolli and add an extra carrot and extra zucchini.
**For those not AIP, this tastes good with rice.

Meatless Chili Mexican Style

*this recipe is not completely eat clean*

Ingredients
yellow onion, diced
red bell pepper, diced
green bell pepper, diced
3 cloves garlic, minced
2 Tbsp chili powder
2 tsp paprika
1 tsp cumin
dash of red pepper flakes
salt to taste
2 cans black beans
2 cans pinto beans
1 can red beans
1 can white beans
4-6 large tomatoes, diced and peeled
15 oz tomato sauce
1 1/2 c vegetable broth
1 can rotel (optional)
1 can diced green chilis

Directions
1. Saute onion, bell pepper, garlic until soft. Add seasoning and cook another few minutes.
2. Add remanning ingredients and bring to boil. Return heat to medium / low and simmer about 30 - 45 minutes.
3. Serve over brown rice, cornbread, or fritos. Add grated cheese, sour cream, chives, etc as desired.

Granny's Banana Nut Bread (Made Vegan!)

Ingredients
1/2 c non-dairy butter and/or coconut oil unrefined
1 tsp baking soda
1 c organic sugar (I like to mix brown, raw, stevia, etc)
1 c non-bleached organic flour (makes well with gluten free flour)
2 flax eggs
3 ripe bananas (mashed)
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp vanilla
3/4 c pecans (chopped- optional)

Directions
1. Preheat oven to 350.
2. Grease and flour loaf pan.
3. Mix all ingredients and pour into loaf pan. Bake for 1 hour or until center is done.

Granny's tip: *place a pan of water on the shelf below the loaf pan to prevent over-browning)

Southern Potato Salad

From my Grandmother's kitchen to yours :)

Ingredients
7 Russet potatoes
5 organic, free range eggs
1 1/2 c healthy mayonnaise
2 Tbsp mustard
1 Tbsp dry paprika
1/2 Tbsp dill, chopped fine
salt and pepper to taste
Cajun season to taste (optional)

Directions
1. Place russet potatoes in water and boil for 20 minutes. Meanwhile, boil eggs for 8 minutes and peel.
2. Once potatoes are boiled, peel. Place in bowl with peeled, boiled eggs. Chop and blend coarsely with fork. Add remaining ingredients and stir well. Some prefer it chilled in fridge before serving, others eat it warm.

Tastes great with gumbo and / or bbq. That's how we do it Louisiana style...

Fruit Salad with Honey Lime Dressing

Ingredients
1 lb strawberries, diced
1 lb pineapple, diced
12 oz blueberries
12 oz red grapes
2 kiwis, peeled and diced
15 oz mandarin oranges, drained well

Dressing:
1/4 c honey
2 tsp lime zest (or zest of 2 limes)
1 Tbsp lime juice
2 drops Citrus Fresh essential oil (optional)

Directions
1. Combine all fruit in large mixing bowl.
2. In separate bowl, whisk together honey, lime zest, lime juice and Citrus Fresh. Pour over fruit just before serving and toss evenly to coat.

Butternut Squash Soup

Ingredients
1 Tbsp coconut oil
4 slices of bacon (optional)
1 onion, diced
4 cloves garlic, peeled and diced
1-2 tsp sage
1 tsp thyme
1/4 tsp cayenne
1 medium butternut squash, peeled, seeded, diced
1 Granny Smith apple
2 cups chicken broth
salt taste
1/c cup of coconut milk
Gorgonzola cheese (optional)

Directions:
1. Heat oil and cook bacon to crispy. Remove from pot and set aside. Add onion and garlic, saute until translucent and soft, about 5 minutes.
2. Add seasonings and cook for 1 minute. Add squash, apple, broth, salt. Cover lid and bring to boil. 
3. Return heat to medium and simmer for about 15 minutes, or until squash is fork tender.
4. Add coconut milk and combine. Transfer mixture to blender and puree until smooth, working in batches as needed. 
5. Serve warm with crushed bacon and gorgonzola cheese on top if desired.

Mexican Cauliflower "Rice"

Thanks paleotable!

Ingredients
2 carrots, peeled, diced
onion, diced
4 garlic cloves, chopped fine
cconut oil
one small head cauliflower, roughly chopped
diced tomatoes in juices - equal to a 14 oz can
1 cup organic chicken stock
8 oz diced green chiles
2 Tbsp chili powder
1 Tbsp cumin
1/2 Tbsp paprika
salt and pepper to taste

Directions
1. Dice vegetables (carrots, garlic, onion). Heat oil and then add chopped veggies. Saute over medium for about 5-10 minutes or until onion is translucent.
2. Pulse cauliflower in food processor until at a rice-like consistency (may need to be done in batches)
3. Add remaining ingredients to pot. Stir to combine. Bring to boil and reduce heat to simmer for 10-15 minutes or until cauliflower is tender.

Pumpkin Fudge

Ingredients
2/3 c coconut butter
1/4 c + 2 Tbsp pumpkin puree
1/2 c brown, coconut, or raw sugar (or equivalent maple syrup)
1 Tbsp creamy almond butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
approx 2 Tbsp non-dairy milk
tiny pinch of fine grain sea salt

Directions
1. Add all ingredients to a medium sauce pan over low heat. Whisk constantly for about 5 minutes or until all ingredients have melted together
2. Grease a small 3x5 or 4x6 container (or line with parchment paper). Pour in mixture and smooth out surface.
3. Freeze for about 1 hour to set. Slice and serve. Keep refrigerated.

Vegan Banana Pumpkin Bread

Ingredients

3 bananas
1 1/3 c pumpkin
2 1/2 c flour (I used a mix of whole wheat and unbleached)
2/3 c coconut oil
1 tsp vanilla
1/2 c brown sugar or scant or mix
1/4 c honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 c raisins (optional)

Directions
1. Preheat oven to 350. Lightly grease bread pan with coconut oil.
2. Mash bananas and add pumpkin. Stir in oil, vanilla, sugar, honey. Once combined, add flour, baking powder, soda, and spices. Finally, combine raisins if desired.
3. Bake 30 minutes.

Chewy Sugar Cookies (Vegan)

Ingredients
1 c unbleached flour
1 1/4 c whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c sucanat or raw sugar
1/2 c brown sugar
1/4 c non-dairy plain or vanilla yogurt (I used So Delicious Greek coconut milk vanilla yogurt)
1 Tbsp cornstarch
6 Tbsp vegan butter (I use Earth Balance)
1/3 c coconut oil
1 Tbsp non-dairy milk (I used Almond Coconut milk blend)
1-2 tsp vanilla extract (pure vanilla)
cinnamon to sprinkle on top (optional)


Directions
1. In a medium bowl, whisk flour, baking soda, baking powder, salt.
2. In a large bowl, whisk sugar, yogurt, cornstarch, melted butter, oil, milk, vanilla
3. Pour dry into wet ingredients and stir to combine. Cover dough and chill in fridge for at least one hour.
4. Preheat oven to 350 deg and line baking sheets with parchment paper.
5. Roll cookie dough balls and flatten slightly. Sprinkle with cinnamon (or sprinkles ;)
6. Bake for 10 min or until bottoms are brown.