#aipfriendly

Indulge in a dairy-free and AIP-friendly tropical delight with this collagen-boosted paleo coquito smoothie. Packed with coconut goodness and the benefits of collagen, it's a healthy treat to nourish your skin and body.

Ingredients: 1 cup unsweetened coconut milk. 1 ripe banana. 1/2 cup frozen pineapple chunks. 1/4 cup shredded coconut. 2 tablespoons collagen powder. 1 tablespoon honey optional. 1/2 teaspoon vanilla extract. Pinch of ground cinnamon. Ice cubes optional.

Instructions: Put everything into a blender. If you want it colder, you can add ice cubes and blend until the texture is smooth and creamy. If you think it needs more sweetness, add honey. Put it in a glass and add a pinch of ground cinnamon on top to make it taste even better. Have fun with your paleo coquito smoothie that has collagen in it!

Prep Time: 5 minutes

Cook Time: 0 minutes

A flavorful and healthy shredded chicken dish cooked with fennel and onions in the Instant Pot. This recipe is suitable for those following a Keto, Paleo, AIP, or Whole30 diet.

Ingredients: 1.5 lbs chicken breasts, boneless and skinless. 1 fennel bulb, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Season the chicken breasts with salt, pepper, dried thyme, and dried oregano. Set the Instant Pot to 'Saut' mode and heat olive oil. Add minced garlic and saut until fragrant. Add sliced fennel and onion to the Instant Pot and saut until slightly softened. Push the vegetables to the side and add seasoned chicken breasts to the Instant Pot. Pour chicken broth over the chicken and vegetables. Close the lid of the Instant Pot, set the valve to 'Sealing' position, and cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure. Open the lid and shred the chicken using two forks. Serve the shredded chicken and fennel mixture hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Chicken, Bacon, and Kale Stuffed Sweet Potatoes are a hearty and nutritious meal that's perfect for a paleo, Whole30, or AIP diet. They're packed with flavor and loaded with healthy ingredients.

Ingredients: 2 large sweet potatoes. 2 chicken breasts, cooked and shredded. 4 slices bacon, cooked and crumbled. 2 cups kale, chopped. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper omit for AIP.

Instructions: Preheat oven to 400F 200C. Poke sweet potatoes with a fork and bake for 45-50 minutes, or until tender. While sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add chopped kale and saut until wilted, about 3-4 minutes. Add cooked chicken, garlic powder, onion powder, salt, and black pepper if using. Cook until heated through. Once sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork. Divide the chicken and kale mixture among the sweet potatoes, then top with crumbled bacon. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

A flavorful and healthy shredded chicken dish cooked with fennel and onions in the Instant Pot. This recipe is suitable for those following a Keto, Paleo, AIP, or Whole30 diet.

Ingredients: 1.5 lbs chicken breasts, boneless and skinless. 1 fennel bulb, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Season the chicken breasts with salt, pepper, dried thyme, and dried oregano. Set the Instant Pot to 'Saut' mode and heat olive oil. Add minced garlic and saut until fragrant. Add sliced fennel and onion to the Instant Pot and saut until slightly softened. Push the vegetables to the side and add seasoned chicken breasts to the Instant Pot. Pour chicken broth over the chicken and vegetables. Close the lid of the Instant Pot, set the valve to 'Sealing' position, and cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure. Open the lid and shred the chicken using two forks. Serve the shredded chicken and fennel mixture hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious no-dairy, Paleo, and AIP version of the traditional seven-layer dip. A flavorful and filling appetizer or snack is made with creamy avocado, soft chicken, and bright fresh vegetables.

Ingredients: 1 large avocado, mashed. 1 cup cooked and shredded chicken. 1/4 cup coconut cream. 1/4 cup chopped fresh cilantro. 1/4 cup finely chopped red onion. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. 2 tablespoons lime juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon ground cumin. Salt to taste. 1 tablespoon extra virgin olive oil.

Instructions: In a bowl, mix the mashed avocado with lime juice, garlic powder, onion powder, ground cumin, and salt to taste. Spread the avocado mixture evenly on the bottom of a serving dish. Layer the shredded chicken over the avocado mixture. Pour the coconut cream over the chicken layer. Sprinkle chopped cilantro, red onion, diced tomatoes, and sliced black olives on top of the coconut cream layer. Drizzle extra virgin olive oil over the top. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

This delightful and refreshing Strawberry Rhubarb Sorbet is suitable for the Autoimmune Protocol AIP. Tangy rhubarb, fresh strawberries, and a hint of honey for sweetness are the ingredients.

Ingredients: 2 cups strawberries, hulled. 2 cups rhubarb, chopped. 1/4 cup honey. 1/4 cup water. 2 tablespoons lemon juice. 1 teaspoon lemon zest.

Instructions: In a saucepan, combine rhubarb, honey, and water over medium heat. Cook until rhubarb is softened, about 8-10 minutes. Remove from heat and let cool slightly. In a blender, combine the cooked rhubarb mixture, strawberries, lemon juice, and lemon zest. Blend until smooth. Pour the mixture into a shallow dish and freeze for about 4 hours or until firm. Once frozen, break the mixture into chunks and blend again until smooth and creamy. Serve immediately or transfer to an airtight container and freeze until ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and flavorful Paleo-friendly version of Salisbury steak, made with ground beef and a savory coconut aminos sauce. This dish is compliant with the Autoimmune Protocol AIP, Specific Carbohydrate Diet SCD, and Paleo diets.

Ingredients: 1 lb ground beef. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/4 cup coconut flour. 1/4 cup coconut aminos. 1/4 cup beef broth. 1 tbsp coconut oil. 1/2 tsp salt. 1/4 tsp black pepper omit for AIP. 1/4 tsp dried thyme. 1/4 tsp dried parsley.

Instructions: Ground beef, minced garlic, chopped onion, coconut flour, salt, black pepper if using, dried thyme, and dried parsley should all be combined in a bowl. Blend thoroughly. Shape the mixture into burgers with an oval shape. In a skillet over medium heat, preheat the coconut oil. The patties should be cooked through and browned after 45 minutes on each side in a skillet with hot oil. After taking the patties out of the skillet, set them aside. Add the beef broth and coconut aminos to the same skillet. Mix thoroughly, making sure to scrape up any browned bits from the skillet's bottom. For two to three minutes, simmer the sauce until it thickens slightly. Spoon the sauce over the patties when you place them back in the skillet. For an extra two to three minutes, cook with a cover on to let the flavors mingle. Spoon the sauce over the top of the Salisbury steak patties and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes