#aip

A tasty and nourishing way to start the day is with this Paleo Pumpkin Breakfast Bake. It is flavorful, full of pumpkin, coconut, and pecans, and ideal for people on the Paleo or Autoimmune Protocol AIP.

Ingredients: 1 cup pumpkin puree. 2 ripe bananas, mashed. 3/4 cup coconut milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon cinnamon. 1/2 teaspoon ginger. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 4 large eggs. 2 cups shredded coconut. 1/2 cup chopped pecans.

Instructions: Grease a baking dish and preheat the oven to 350F 175C. Pumpkin puree, mashed bananas, coconut milk, maple syrup, vanilla extract, nutmeg, cinnamon, and ginger should all be combined in a big bowl. One egg at a time, adding and thoroughly mixing after each addition. Stir in chopped pecans and shredded coconut. Pour mixture into baking dish that has been prepared. Bake for 40 to 45 minutes, or until the tops are set and browned. Let cool slightly before arranging to serve. Savor your Breakfast Bake with Paleo Pumpkin!

Prep Time: 15 minutes

Cook Time: 45 minutes

No próximo dia 30 de maio, pelas 16:00, a Casa do Cinema de Coimbra recebe a Aip – Associação de Imagem Portuguesa, representada por Acácio de Almeida e Tony Costa para apresentar a “A Ilha dos Amores” (1982), de Paulo Rocha. Os diretores de fotografia conversarão sobre a obra e o trabalho com realizador. «A Ilha dos Amores» é uma das obras maiores do cinema português. Inspirado na vida de…

Enjoy this tasty maple caramel fudge that is AIP-friendly, free of common allergens, and packed full of flavor.

Ingredients: 1 cup coconut butter. 1/2 cup coconut oil. 1/2 cup maple syrup. 1/4 cup coconut cream. 2 tsp vanilla extract. 1/4 tsp sea salt.

Instructions: Line a square baking dish with parchment paper, leaving some overhang for easy removal. In a saucepan over low heat, melt the coconut butter and coconut oil together until smooth. Stir in the maple syrup, coconut cream, vanilla extract, and sea salt. Mix well. Pour the mixture into the prepared baking dish and spread it out evenly. Place the dish in the freezer and let it set for about 2 hours, or until firm. Once the fudge is set, remove it from the freezer and use the parchment paper overhang to lift it out of the dish. Cut the fudge into small squares or bars. Serve and enjoy your AIP Maple Caramel Fudge!

Prep Time: 10 minutes

Cook Time: 120 minutes

Savor the flavors of classic Italian sausage pizza without consuming any dairy or grains. This Paleo flatbread pizza is appropriate for people on the autoimmune protocol AIP because it is AIP-friendly.

Ingredients: 1 cup cassava flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/4 cup olive oil. 1/2 cup water. 1 tsp garlic powder. 1/2 tsp sea salt. 1/2 lb Italian sausage AIP-friendly. 1/2 cup AIP-friendly pizza sauce. 1/4 cup sliced black olives. 1/4 cup sliced mushrooms. 1/4 cup chopped fresh basil. 1/4 cup chopped red onion.

Instructions: Preheat oven to 400F 200C. In a mixing bowl, combine cassava flour, coconut flour, arrowroot flour, olive oil, water, garlic powder, and sea salt. Mix until a dough forms. Divide dough into two equal portions. Roll out each portion between two sheets of parchment paper to form flatbread crusts. Carefully transfer the crusts onto a baking sheet lined with parchment paper. Spread pizza sauce evenly over each crust. Top with cooked Italian sausage, sliced olives, mushrooms, chopped basil, and red onion. Bake in the preheated oven for 15-20 minutes, or until crust is golden brown and toppings are heated through. Slice and serve hot. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

A tasty and refreshing salad with juicy shrimp, crunchy cucumbers, sweet cherry tomatoes, and fragrant cilantro, tossed in a tangy vinaigrette. This recipe works for people on the AIP and Paleo diets as well as the keto diet.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups chopped cucumber. 1 cup cherry tomatoes, halved. 1/4 cup chopped red onion. 1/4 cup chopped fresh cilantro. 2 tbsp extra virgin olive oil. 1 tbsp apple cider vinegar. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: In a bowl, whisk together olive oil, apple cider vinegar, minced garlic, salt, and pepper. Add shrimp to a hot skillet and cook until pink and opaque, about 2-3 minutes per side. In a large mixing bowl, combine cooked shrimp, chopped cucumber, cherry tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for later.

Prep Time: 15 minutes

Cook Time: 5 minutes

Tender chicken breasts stuffed with ripe pears and AIP-friendly pesto sauce are wrapped in sugar-free bacon to create a flavorful and cozy dinner in this AIP-friendly Paleo recipe. It's a delicious blend of flavors that will fulfill your appetite and respect your dietary guidelines.

Ingredients: 2 boneless, skinless chicken breasts. 4 slices of sugar-free bacon. 1 ripe pear, thinly sliced. 1/4 cup AIP-friendly pesto sauce. 1 tablespoon olive oil. Salt and black pepper to taste.

Instructions: Preheat your oven to 375F 190C. Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. Season the chicken breasts with a pinch of salt and black pepper. Spread a thin layer of AIP-friendly pesto sauce on one side of each chicken breast. Place the thinly sliced pear on top of the pesto-covered side of the chicken breasts. Carefully roll up each chicken breast with the pear slices inside, and wrap 2 slices of bacon around each chicken breast to secure the pear and pesto filling. Heat olive oil in an oven-safe skillet over medium-high heat. Add the bacon-wrapped chicken breasts to the skillet and sear them for 2-3 minutes on each side until the bacon becomes slightly crispy. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165F 74C. Remove from the oven and let it rest for a few minutes before serving. Slice the chicken breasts, serve, and enjoy your delicious Paleo-friendly Pear and Pesto Bacon Wrapped Chicken!

Prep Time: 15 minutes

Cook Time: 30 minutes