#aipfriendly

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

This is a tasty and healthy stir-fry recipe that uses cauliflower rice instead of regular rice, so it is keto, paleo, and AIP friendly. This meal is great for any occasion because it is full of protein and vegetables.

Ingredients: 1 head cauliflower, riced. 2 tbsp coconut oil. 1 lb chicken breast, diced. 2 cloves garlic, minced. 1 onion, diced. 1 bell pepper, diced. 2 cups broccoli florets. 1/4 cup coconut aminos. 1 tsp ginger, minced. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large skillet, heat 1 tbsp coconut oil over medium heat. Add diced chicken breast and cook until browned and cooked through. Remove from skillet and set aside. In the same skillet, add the remaining 1 tbsp coconut oil. Add minced garlic, diced onion, and diced bell pepper. Cook until vegetables are tender. Stir in riced cauliflower and broccoli florets. Cook for 5-7 minutes, until cauliflower is tender. Return cooked chicken to the skillet. Pour coconut aminos over the mixture and add minced ginger. Stir well to combine. Season with salt and pepper to taste. Garnish with fresh cilantro before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

For a tasty and wholesome paleo and AIP-friendly breakfast option, try these butternut breakfast buns. Full of the sweet taste of coconut and butternut squash, they provide a filling and healthy way to start the day.

Ingredients: 1 medium butternut squash, peeled and cubed. 2 cups shredded coconut. 2 tablespoons coconut flour. 4 tablespoons coconut oil, melted. 2 tablespoons maple syrup optional. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. Pinch of salt.

Instructions: Set oven temperature to 175C 350F. Once the cubed butternut squash is soft, steam or boil it, then mash it well. Mashed butternut squash, shredded coconut, coconut flour, melted coconut oil, ground ginger and cinnamon, and a dash of salt should all be combined in a big bowl. Mix thoroughly to form a dough. Roll out the dough to make tiny buns, then transfer them to a parchment paper-lined baking sheet. Bake for 25 to 30 minutes, or until the buns are firm to the touch and golden brown, in a preheated oven. Before serving, allow the buns to cool slightly. Savour hot or room temperature.

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in these delightful Paleo and AIP-friendly mini donuts made with wholesome ingredients like tigernut and coconut flours, carob powder, and coconut milk. They're perfect for satisfying your sweet cravings without compromising your dietary preferences.

Ingredients: 3/4 cup tigernut flour. 1/4 cup coconut flour. 2 tablespoons carob powder. 1/4 teaspoon baking soda. 1/4 cup coconut milk. 2 tablespoons maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract omit for AIP. Pinch of sea salt.

Instructions: Preheat your oven to 350F 175C and grease a mini donut pan with coconut oil. In a mixing bowl, combine tigernut flour, coconut flour, carob powder, and baking soda. Add coconut milk, maple syrup, melted coconut oil, vanilla extract if using, and a pinch of sea salt. Mix until well combined. Transfer the batter into a piping bag or a plastic bag with the corner cut off. Pipe the batter evenly into the prepared donut pan. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo and AIP-friendly chocolate mini donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Keto recipe combines tender pulled pork with zucchini noodles, creating a delicious and low-carb meal. It's also AIP-friendly, making it suitable for those following the Autoimmune Protocol.

Ingredients: 2 lbs pork shoulder, boneless. 1 cup chicken broth. 1/4 cup apple cider vinegar. 2 cloves garlic, minced. 1 tsp onion powder. 1 tsp smoked paprika. Salt and pepper to taste. 4 large zucchinis, spiralized into zoodles. 2 tbsp olive oil. 1/4 cup fresh parsley, chopped for garnish.

Instructions: Chicken broth, apple cider vinegar, garlic, onion powder, smoked paprika, salt, and pepper should all be put into a slow cooker with the pork shoulder. For eight hours, or until the pork is soft and can be pulled apart with a fork, cook on low heat. Fork-shred the pork once it's done cooking and mix it well with the cooking juices. Warm up the olive oil in a big pan over medium-low heat. Put the zoodles in the pan and cook them for two to three minutes, until they are just barely soft. Put the pulled pork on top of the zoodles and sprinkle fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 480 minutes