Hey family! This week I'm sharing a Homemaking Motivation + Paleo / AIP Recipes video on my YouTube Channel! If you have been here for a while, you may know I have been diagnosed with Hashimotos. It's been a long journey, but I finally committed to trying the AIP diet + I wanted to share some recipes I've loved with y'all! If you're on the AIP diet or not, you can customize each of these recipes how you like -- and they are delicious either way!!
Click above to watch my Homemaking + AIP Recipes video!
R E C I P E S
G A R L I C H O N E Y S H R I M P
INGREDIENTS ::
1 Tbsp olive oil
1 lb raw shrimp (peeled + deveined)
1/2 C raw honey
1/4 C coconut aminos
1 Tbsp garlic (minced)
1/2 Tbsp ginger (minced)
Cilantro (chopped)
Green onion (sliced)
*If you don't like cilantro, you can substitute parsley & it will still taste amazing!!
*If you are using frozen shrimp, defrost in the fridge overnight or run under cold water & use immediately.
In a small bowl, add honey, coconut aminos, garlic & ginger. Stir until well combined.
Next, add the raw shrimp into a medium sized bowl & pour about 1/3 of the sauce over the shrimp. Stir until the shrimp is coated. Set aside to marinate for 15-30 minutes.
Once shrimp has been marinating for a bit, set a medium pan to medium heat. Add olive oil, and once the oil heats up, add the shrimp to the pan. Cook for 1-2 minutes on each side, until pink & just barely cooked through. (You don't want to overcook shrimp or it can become rubbery!)
Add in the remained garlic sauce, and let the sauce come to a simmer for 1-2 minutes. The sauce will reduce a bit, but not much. Finish by adding chopped cilantro (or parsley) & sliced green onion.
Remove from heat & serve immediately or store in an air tight container for 1-2 days. Reheat on the stovetop for best results. ENJOY!!
E G G R O L L I N A B O W L
INGREDIENTS ::
2 Tbsp olive oil
1 lb ground chicken
1/2 C green onions (sliced)
2 C green cabbage (shredded)
1 C red cabbage (shredded)
2 C carrots (shredded)
2 tsp fresh ginger (minced)
4 C Napa cabbage
12 oz homemade stir fry sauce (see recipe below)
Heat a large skillet or wok over medium high heat. Once the pan is hot, add the olive oil & ground chicken. Cook for 2 minutes or until the chicken is browned.
Move the chicken to the outside edge of the skillet and increase the heat to high.
Next, add the green onions to the center of the skillet, stir for 1 minute, stirring only the scallions (not the chicken), until they are slightly tender. Move the cooked scallions to the outer edge of the skillet with the chicken.
Add the green cabbage to the center of the skillet, stir for 1 minute until the cabbage is slightly tender, and then move it to the outer edge of the skillet.
Repeat the stir-frying process with the red cabbage, then the carrots, then the ginger.
When the ginger starts to get fragrant, add the Napa cabbage on top of it.
Once the Napa cabbage is slightly tender, after about 1 minute, push all the ingredients from the edge of the skillet to the center and stir everything together. Add the stir-fry sauce and continue to stir for 2 minutes. When the sauce has reduced by half, remove the skillet from the heat, scoop the stir-fry into bowls, and serve. ENJOY!! This reheats super well!
S T I R - F R Y S A U C E
INGREDIENTS ::
1/2 C bone broth
1/2 C coconut aminos
2 Tbsp cassava flour
1 Tbsp garlic (mined)
1 Tbsp fresh lime juice
2 tsp fresh ginger (minced)
1 tsp coconut sugar
In a mason jar or other container with a tight fitting lid, combine the broth, coconut aminos, flour, garlic, lime juice, ginger, & coconut sugar.
Seal & shake vigorously for 30-60 seconds, or until all ingredients are well incorporated.
Add to your favorite meat/veggies or the Egg Roll in a Bowl recipe! ENJOY!!
G R E E K S A L A D D R E S S I N G
INGREDIENTS ::
1 - 1 1/2 Tbsp olive oil
Juice of 1/2 lemon
1/2 Tbsp garlic (minced)
2-3 Katamala olives
1 tsp honey
2 tsp oregano
salt & papper to taste
*If you are doing AIP, pepper can be omitted if desired/needed.
*I prefer to use a magic bullet to emulsify the dressing, but if you don't have one, just be sure to chop the ingredients up small.
Add all ingredients into a small container or a mini blender (like the Magic Bullet). Shake well or blend for 15-20 seconds.
That's it!! Pour this over your favorite salad, marinate your chicken, even dip sweet potato fries in it. It's delicious no matter how you have it! ENJOY!!
F R I E D A P P L E S
INGREDIENTS ::
2 Tbsp coconut oil
4 C apples (sliced & peeled)
1 Tbsp coconut sugar
1/2 Tbsp cinnamon
Drizzle of raw honey
Unsweetened coconut flakes (optional)
In a medium sized pan over medium heat, add coconut oil. Once melted, add in your sliced & peeled apples. Cook for 5 minutes, stirring occasionally.
Once apples are slightly tender, sprinkle on coconut sugar, along with a splash of water to deglaze the pan & help steam the apples. Cook & stir for another 2 minutes.
Next, sprinkle cinnamon onto apples & stir. Remove from heat & add a light drizzle of raw honey. Top with some unsweetened coconut fakes, if desired! ENJOY!!
*These are great served right away OR stored in an air tight container in the fridge for up to a week (enjoy cold or warm... you can't go wrong!)
S W E E T P O T A T O C R I S P S
INGREDIENTS ::
Sweet potatoes (washed well)
Olive oil
Cinnamon
Sea salt
Begin by thinly slicing your sweet potatoes (leaving the skin on). I prefer to use a mandolin to make it easy & keep the slices uniform, but if you don't have one, you can use a sharp knife!
Next, add your sliced sweet potatoes into a medium bowl. Drizzle with olive oil & season with cinnamon & salt (or any of your favorite spices).
Toss to coat & add into an air fryer. If you don't have room for a single layer, no problem, just pull the sweet potatoes out every 5 minutes & toss them. Cook at 400 degrees for 20 minutes or until golden brown & crispy. Let them cook in the air fryer to allow for maximum crispiness.
ENJOY!! Eat these right away or save them for a snack later... These will stay good for several days on your counter. I prefer to store them in a brown paper bag so they don't get soggy.
T U R M E R I C B R O C C O L I S O U P
INGREDIENTS ::
2 Medium heads of broccoli
1/2 onion (diced)
1 Tbsp olive oil
1/2 Tbsp turmeric
1 Tbsp garlic (minced)
1/2 Tbsp ginger (minced)
juice of 1/2 lemon
4 C bone broth
salt & pepper to taste
*If you are doing AIP, pepper can be omitted if desired/needed.
Start by chopping your broccoli into bitesized florets & dicing onion.
Add broccoli, onion, oil, turmeric, garlic, ginger, lemon juice, broth & salt/pepper to a slow cooker.
Stir to combine, then cover with a lid & cook on low for 3-4 Horus.
Once the soup is fully cooked, you can add more salt/pepper to taste. I also like to lightly blend part of the soup and break up some of the broccoli into smaller pieces & thicken the broth a bit, but that's optional! ENJOY!!
Tag me over on Instagram & let me know how you like these recipes! Did you make any changes to the recipes & if so, what did you do? I'd love to hear how you customized these recipes to your liking!
Love you guys!!
XO, amanda
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Thank you so much for posting these recipes! I have Hashimoto’s and have been doing some research on the AIP diet. I will definitely be ordering the AIP recipe book. Do you have a book/website that you could recommend on how to get started? It seems like there’s some conflicting info on it.
Thanks!
Carrie