This Citrus Cabbage Slaw is a refreshing and vibrant side dish that's perfect for any keto, AIP Autoimmune Protocol, or SCD Specific Carbohydrate Diet meal. The combination of crunchy cabbage, sweet carrots, and zesty citrus dressing makes it a delightful addition to your table.

Ingredients: 1/2 head green cabbage, thinly sliced. 1/2 head red cabbage, thinly sliced. 2 carrots, grated. 1/4 cup fresh orange juice. 2 tablespoons apple cider vinegar. 2 tablespoons olive oil. 1 tablespoon honey optional, omit for strict keto. Salt to taste. 1 teaspoon grated ginger. 1 teaspoon grated orange zest. 2 tablespoons chopped fresh cilantro optional.

Instructions: In a large bowl, combine green cabbage, red cabbage, and grated carrots. In a separate small bowl, whisk together orange juice, apple cider vinegar, olive oil, honey if using, salt, grated ginger, and orange zest. Pour the dressing over the cabbage and carrot mixture. Toss until well combined. Let the slaw sit for at least 15 minutes to allow the flavors to meld. Before serving, sprinkle with chopped cilantro if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Lebanese-inspired Paleo recipe features tender chicken breasts stuffed with a flavorful mixture of cauliflower rice, aromatic herbs, and spices. It's a wholesome dish that is compliant with AIP, Whole30, and 21dsd dietary guidelines, perfect for a nourishing meal.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 cup cauliflower rice. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup chopped fresh cilantro. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together cauliflower rice, onion, garlic, parsley, mint, cilantro, lemon juice, olive oil, cumin, cinnamon, salt, and pepper. Place chicken breasts on a cutting board and slice horizontally to create a pocket in each breast. Stuff each chicken breast with the cauliflower rice mixture, dividing evenly. Secure the openings with toothpicks, if needed. Place stuffed chicken breasts in a baking dish. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and juices run clear. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in a guilt-free chocolatey treat with this Chocolate Toasted Coconut Butter recipe. It's perfect for those following Paleo, Whole30, Vegan, or AIP diets. The toasted coconut adds a delightful crunch and nutty flavor to this creamy chocolate butter.

Ingredients: 1 cup unsweetened shredded coconut. 1/2 cup coconut oil. 1/4 cup unsweetened cocoa powder. 3 tablespoons maple syrup for Paleo or honey for Whole30. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Set the oven temperature to 175C 350F. Arrange the finely chopped coconut on a baking tray and bake it for five to seven minutes, or until it takes on a golden hue. Stir it from time to time to keep it from burning. Toasted coconut, coconut oil, cocoa powder, vanilla extract, maple syrup or honey, and a dash of salt should all be combined in a food processor. While blending, scrape down the sides of the processor bowl as necessary, until the mixture is smooth and creamy. Spoon the toasted coconut butter with chocolate into an airtight jar. Before using, store in the refrigerator to solidify and thicken. It will get delicious and spreadable! Spread, dip, or drizzle your homemade chocolate toasted coconut butter over your preferred Paleo, Whole30, vegan, or AIP-friendly baked goods.

Prep Time: 15 minutes

Cook Time: 7 minutes

A juicy chicken breast filled with sweet pear, wrapped in crispy bacon, and baked until it's done. This recipe is great for people on the keto, Whole30, AIP, and Paleo diets because it has a great mix of flavors and textures.

Ingredients: 2 boneless, skinless chicken breasts. 2 slices of bacon. 1 pear, thinly sliced. 2 tbsp olive oil. 1 tsp garlic powder. Salt and pepper to taste. Fresh thyme leaves for garnish optional.

Instructions: Preheat the oven to 375F 190C. Using a sharp knife, cut a pocket horizontally into each chicken breast, being careful not to cut all the way through. Stuff each chicken breast with slices of pear. Wrap each chicken breast with a slice of bacon, securing it with toothpicks if necessary. Brush the chicken breasts with olive oil and season with garlic powder, salt, and pepper. Place the chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy. Remove from the oven and let rest for a few minutes before serving. Garnish with fresh thyme leaves if desired. Enjoy your delicious Bacon Wrapped Pear Stuffed Chicken Breast!

Prep Time: 15 minutes

Cook Time: 30 minutes

An excellent and creamy substitute for regular hummus, this Roasted Garlic Cauliflower Hummus is ideal for people on an Autoimmune Paleo diet. This healthy dip gains a rich, smoky flavor from roasting the cauliflower and garlic.

Ingredients: 1 medium cauliflower head, cut into florets. 1 whole head of garlic. 2 tablespoons olive oil. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons extra-virgin olive oil. 1/4 teaspoon ground cumin. 1/4 teaspoon ground coriander. Salt and pepper, to taste. Fresh parsley, for garnish optional.

Instructions: Start by heating the oven to 400F 200C. Cut the garlic head's top off to get to the cloves. Add a little olive oil, wrap it in foil, and set it on a baking sheet. Spread the cauliflower florets out on a different baking sheet and toss them in 2 tablespoons of olive oil. Put the cauliflower and garlic foil packet in the oven together. Roast for 30 to 35 minutes, or until the cauliflower is soft and slightly browned and the garlic cloves are soft and golden. Take it out of the oven and let it cool down. After the garlic cloves have cooled, take them out of their skins and put them in a food processor. The food processor should have tahini, lemon juice, extra-virgin olive oil, ground cumin and coriander, salt, and pepper. To make it smooth and creamy, scrape down the sides of the bowl as needed. There is a little water that you can add to the hummus if it is too thick. If you need to, add more salt, pepper, or lemon juice after tasting to adjust the seasonings. Put the Roasted Garlic Cauliflower Hummus in a bowl to serve. If you want, you can decorate it with fresh parsley. Use it as a dip for your favorite veggies or gluten-free crackers. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

A tasty and healthy dish with tender King Trumpet oyster mushrooms, juicy chicken breast, and kale that is full of nutrients. The Autoimmune Protocol AIP and the Specific Carbohydrate Diet SCD both allow this recipe, and it is also gluten-free.

Ingredients: 2 large King Trumpet oyster mushrooms, sliced. 2 boneless, skinless chicken breasts, diced. 2 cups kale, chopped. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Heat olive oil in a skillet over medium heat. Add diced chicken breasts to the skillet and cook until lightly browned, about 5 minutes. Add sliced King Trumpet oyster mushrooms to the skillet and cook for another 5 minutes, until mushrooms are tender. Add chopped kale to the skillet and cook until wilted, about 3 minutes. Season with garlic powder, onion powder, salt, and pepper, stirring to combine. Remove from heat and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes