Did you know that food bloggers with dietary restrictions get excited when they come across a recipe they can eat? At least this one does. It can seem like a constant game of guessing and trial-and-error to determine which foods my body will tolerate.
Due to my compromised gut health – even though I’ve made leaps and bounds in gut healing – my body is prone to becoming sensitive to foods. I’ve found it essential to remove potential trigger foods, such as eggs, during times of increased stress, such as traveling. I’ve also realized the importance of varying my diet. For example, when I discovered tigernuts, I enjoyed them daily for a while. Then, I took them to my nutritional/energy practitioner and discovered that my body wanted a break from them.
So, with that said, I’m always on the lookout for recipes that…
- Offer a wide variety of flavors and preparation techniques
- Introduce new ingredients I can enjoy
- Avoid potentially problematic foods for me
Let me summarize my excitement about this cookbook:
- Over 120 recipes suitable for the Autoimmune Paleo Approach. But you don’t need to be following that protocol to enjoy the recipes! All recipes are grain, dairy, nut/seed, refined sugar, and egg free.
- While the book does in include some AIP-friendly treats to satiate your sweet tooth, it focuses on savory dishes and a variety of vegetables. This is reflects an ideal healing diet – it’s all about the nutrients and veggies, with the occasional homemade dessert.
- Rachel’s recipes provide an accessible introduction to ingredients from which I’ve shied away, including beef tongue and chicken hearts. She uses simple preparation methods and shares the secret to making these ingredients palatable for everyone in your family.
- These recipes will get you out of a protein rut, which is an all too common conundrum. Tired of baked chicken and salmon? Mix it up with beef cheeks, canned sardine fillets, and more!
Paleo Spinach Artichoke Dip from Nourish
Rachel is kindly sharing a recipe for Paleo Spinach Artichoke Dip from the book. I know you’ll love the recipe, and don’t forget to check out Nourish, available on Amazon! It will also be hitting bookstores soon.
- 1 tbsp (15 ml) coconut or avocado oil
- ⅓ cup (45 g) diced onion
- 2 cloves garlic, minced
- 1 cup (120 g) peeled summer squash
- ¾ cup chicken broth
- 6 oz (170 g) drained jarred artichoke hearts
- 2 tbsp (8 g) nutritional yeast
- ½ tsp ground mace
- 6 oz (170 g) package of frozen spinach, thawed
- Add the oil to a saucepan over medium heat. Add the diced onion and garlic to the pan while you peel and chop the summer squash. Cut the summer squash into pieces that are the same size as the diced onion, then add to the pan and stir to coat with the oil. Cook until the squash is tender, stirring occasionally so the squash doesn’t brown, about 10 minutes.
- Transfer the softened vegetables to a blender and add the chicken broth. Gently squeeze the artichoke hearts to release any excess water before you weigh them out. Add the artichoke hearts, nutritional yeast and mace to the blender – process until you have a thick, smooth, “creamy” sauce.
- Pour the sauce back into the saucepan and return to the stove top at a low heat. Drain the spinach and squeeze out any excess water, then chop finely. Stir the frozen spinach into the sauce and simmer until the dip is warmed through. The dip probably won’t need any additional salt because of the artichoke hearts, but taste now and add any extra salt if you wish. Serve the dip warm and enjoy. Try pairing it with Pita Wedges (page 222 of the cookbook).