tag:blogger.com,1999:blog-21829962360570863782024-03-29T07:43:06.499-04:00Sweet Treats: food, photography, lifeA pastry turned paleo food blog with a smattering of life, travel, and general photography. Recipes + photos, with the intention of teaching you to make delicious, beautiful, good-for-you food. Written by Laura E. Vein, pastry chef, teacher, designer, photographer. Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.comBlogger273125tag:blogger.com,1999:blog-2182996236057086378.post-63169905312903412972017-11-17T13:54:00.000-05:002017-11-17T13:54:51.422-05:00Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fhjQztY0K542q7lCeJA7g5DLFEOwWymOrtIGauFs4OQbJ2SzT9sbIGAJ19Ty8TwCenRCjjuQdE81DcnZ2FdH4Tm5RJE12eP2vN-BQi2P-fwltvhobkdgZxTTX7ntQ1HtYKzO5o-D9Ts/s1600/GreenBeanCasserolePaleo2-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " border="0" data-original-height="1063" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fhjQztY0K542q7lCeJA7g5DLFEOwWymOrtIGauFs4OQbJ2SzT9sbIGAJ19Ty8TwCenRCjjuQdE81DcnZ2FdH4Tm5RJE12eP2vN-BQi2P-fwltvhobkdgZxTTX7ntQ1HtYKzO5o-D9Ts/s640/GreenBeanCasserolePaleo2-01.png" title="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " width="640" /></a></div>
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Traditional green bean casserole, made with cream of mushroom soup and crispy onions, has been a favorite of mine at most holiday meals (Thanksgiving, Christmas, Easter…). However, when I went gluten free in 2012 and then AIP/Paleo in 2014, it became a side dish I could no longer safely eat. Even though there are always other great side dishes at holiday meals, but I still was missing green bean casserole…. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPxncMavnmilynbBmfCmSYHvh4UApPocLSgh3Z38AKZ-BK79ULcEhW3yxBexk59CrbQs6dtr1KFotgw7mEEwuYDoHqh689IITcuMpNJzDZ9AyUp6_Fw50O07dVNafHSiuqEJhc0ESoWc/s1600/GreenBeanCasserole-6723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " border="0" data-original-height="828" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPxncMavnmilynbBmfCmSYHvh4UApPocLSgh3Z38AKZ-BK79ULcEhW3yxBexk59CrbQs6dtr1KFotgw7mEEwuYDoHqh689IITcuMpNJzDZ9AyUp6_Fw50O07dVNafHSiuqEJhc0ESoWc/s1600/GreenBeanCasserole-6723.jpg" title="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " /></a></div>
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Last year, I attempted several times to make an almost AIP green bean casserole with organic frozen green beans, but it always ended up too watery, even when I made the base mixture pretty thick. This year, I was determined to perfect the recipe I started last year. By switching from using frozen green beans to using organic canned green beans, I was finally successful! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6JL0cY1iETk1nxKx1tNVs9KORxFvhSDEPQudjeB9epaZhKv_lXV_Ms-D_LF7YRYGVJsp_-zFW09NI-K2AlXwNqrEDGYtv_X09zPh7PAtpTLA1fuJ6FK8wU8o285-mMrAcTho33V5H_k/s1600/GreenBeanCasserole_crop-6746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " border="0" data-original-height="828" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6JL0cY1iETk1nxKx1tNVs9KORxFvhSDEPQudjeB9epaZhKv_lXV_Ms-D_LF7YRYGVJsp_-zFW09NI-K2AlXwNqrEDGYtv_X09zPh7PAtpTLA1fuJ6FK8wU8o285-mMrAcTho33V5H_k/s1600/GreenBeanCasserole_crop-6746.jpg" title="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " /></a></div>
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I realize that the decision to use canned green beans may be a controversial one, but for me green bean casserole is a dish I only make a couple times a year for holiday gatherings. Plus, this recipe is already a bit more labor intensive for a side dish and I didn’t want to complicate the preparation any further by requiring a lot of extra steps (or time) for the beans. It might be possible to use roasted green beans or boiled/drained green beans in place of the canned, but those are two variations I haven’t tried.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-maV_G-JFnFAwQ3K2KHOYwjDFRBjogbjoDNMy1BPl94uVH4CIO5AdP0QVMd7p4mSIn-BUr8lfi_HCiYQpA0epyHQc8TBblDIDMdUstdkcGRevAmBD37cGw-UBdjGY401L9FB1azUTQoI/s1600/GreenBeanCasserole-6753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " border="0" data-original-height="550" data-original-width="828" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-maV_G-JFnFAwQ3K2KHOYwjDFRBjogbjoDNMy1BPl94uVH4CIO5AdP0QVMd7p4mSIn-BUr8lfi_HCiYQpA0epyHQc8TBblDIDMdUstdkcGRevAmBD37cGw-UBdjGY401L9FB1azUTQoI/s640/GreenBeanCasserole-6753.jpg" title="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " width="640" /></a></div>
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Since next week is Thanksgiving, here are a few of my favorite AIP/Paleo Thanksgiving recipes. Many will be things that I’ll be making next week, along with green bean casserole :)<br />
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<ul>
<li>Turkey: <a href="http://nomnompaleo.com/post/66597843666/butterflied-big-bird-spatchcocked-turkey" target="_blank">Dry-brined, Spatchcocked turkey</a> (note: I mix the herbs with the salt and skip the butter, then I baste the bird with a mixture of bacon grease, sauvignon blanc white wine and homemade turkey stock)</li>
<li>Gravy: <a href="http://sweet-treats-baking.blogspot.com/2014/12/starch-free-gravy-aip-thanksgiving-recap.html" target="_blank">Starch-free Gravy</a> (AIP)</li>
<li>Side: <a href="http://sweet-treats-baking.blogspot.com/2014/12/sweet-potato-lefse-aip.html" target="_blank">Sweet Potato Lefse</a> (AIP) </li>
<li>Side: <a href="http://sweet-treats-baking.blogspot.com/2015/11/sweet-potato-casserole-with-tigernuts.html" target="_blank">Sweet Potato Casserole</a> (AIP & Vegan) </li>
<li>Appetizer or side dish component: <a href="http://sweet-treats-baking.blogspot.com/2012/11/honey-pecans-charleston-photo-workshops.html" target="_blank">Honey Roasted Pecans</a> (Paleo; note: These are delicious on their own, or chopped and used as topping on mashed orange sweet potatoes) </li>
<li>Appetizer: <a href="http://sweet-treats-baking.blogspot.com/2015/03/bacon-prosciutto-wrapped-dates-aip.html" target="_blank">Bacon & Prosciutto Wrapped Dates</a> (AIP) </li>
<li>Condiment: <a href="http://sweet-treats-baking.blogspot.com/2016/11/instant-pot-cranberry-sauce-aip-paleo.html" target="_blank">Instant Pot Cranberry Sauce</a> (AIP) </li>
<li>Condiment: <a href="http://sweet-treats-baking.blogspot.com/2015/09/refrigerator-pickles-aip-low-fodmap.html" target="_blank">Refrigerator Pickles</a> (AIP) </li>
<li>Dessert: <a href="http://sweet-treats-baking.blogspot.com/2014/11/pumpkin-panna-cotta-tart-with.html" target="_blank">Pumpkin Panna Cotta Tart with Gingersnap Macaroon Crust</a> (AIP) </li>
<li>Dessert: <a href="http://sweet-treats-baking.blogspot.com/2017/06/lard-cassava-pie-crust-paleo-nut-free.html" target="_blank">Lard & Cassava Pie Crust</a> (Paleo, Nut-free) </li>
<li>Dessert: <a href="http://sweet-treats-baking.blogspot.com/2016/04/sauteed-apples-aip-whole30-21dsd-vegan.html" target="_blank">Sauteed Apples</a> (AIP, Vegan, Whole30, 21DSD) </li>
<li>Dessert: <a href="http://slimpalate.com/paleo-pecan-pie/" target="_blank">Paleo Pecan Pie</a> (Paleo/Primal; note: I use my own Lard Cassava crust and sub coconut oil for the butter in the filling) </li>
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<b>Green Bean Casserole</b> (AIP + Green Beans, Paleo, Nut-free)<br />
<i>yields around 6 servings</i><br />
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1 tablespoon fat (bacon fat, lard, or duck fat work best)<br />
1 cup (120 grams) red or yellow onion, finely chopped<br />
1 cup (65 grams) baby bella mushrooms, finely chopped<br />
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1 tablespoon fat (bacon fat, lard, or duck fat work best)<br />
4 tablespoons (40 grams) <a href="http://amzn.to/2AXnwpc" rel="nofollow" target="_blank">cassava flour</a> <br />
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1 cup broth<br />
1 tsp <a href="http://amzn.to/2yUmo4l" rel="nofollow" target="_blank">onion granules</a> <br />
1 tsp <a href="http://amzn.to/2ATz3Wl" rel="nofollow" target="_blank">garlic granules</a><br />
2 tablespoons <a href="http://amzn.to/2yREhAs" rel="nofollow" target="_blank">coconut aminos</a> <br />
2 tablespoons <a href="http://amzn.to/2zNKReT" rel="nofollow" target="_blank">coconut milk</a> <br />
2 dashes <a href="http://amzn.to/2zNEqsi" rel="nofollow" target="_blank">fish sauce</a> <br />
1 tsp <a href="http://amzn.to/2zNmwWn" rel="nofollow" target="_blank">fine-grain sea salt</a> <br />
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2-14.5 oz cans of <a href="https://www.365bywholefoods.com/product/365-everyday-value-365-everyday-value-organic-cut-green-beans-no-salt-added-639fdf" target="_blank">organic green beans</a>, drained (make sure the ingredients are clean!)<br />
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2 to 3 medium Shallots, thinly sliced<br />
<a href="http://amzn.to/2A8v5fq" rel="nofollow" target="_blank">Palm shortening</a>, for frying<br />
<a href="http://amzn.to/2zNmwWn" rel="nofollow" target="_blank">Fine sea salt</a>, for sprinkling<br />
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<ol>
<li>Preheat the oven to 350 F. </li>
<li>Heat the first measure of fat in a large skillet over medium heat. Add the onion and mushroom and sauté for 5 to 6 minutes, or until the veggies are softened. Stir occasionally.</li>
<li>Melt the additional tablespoon of fat and stir with the soften veggies. Sprinkle the cassava flour over and stir until everything is well coated and the flour begins to brown slightly, approximately 1 minute.</li>
<li>Slowly add the broth, stirring constantly. Cook an additional 3 to 4 minutes, or until thickened. </li>
<li>Add the onion granules, garlic granules, coconut aminos, coconut milk, and fish sauce. Cook an additional minute or two. </li>
<li>Gently fold in the drained green and transfer the mixture to a baking dish (<a href="http://amzn.to/2yUJYxL" rel="nofollow" target="_blank">8x8 Pyrex</a> or <a href="http://amzn.to/2AWIvbp" rel="nofollow" target="_blank">oval Le Creuset gratin dish</a>). Bake in the preheated oven for 30 minutes. </li>
<li>Just before the casserole is done baking, make the crispy shallots for the topping. Thinly slice the shallots, and set aside. Melt the palm shortening in a large skillet over medium high heat—there should be 1/8” to 1/4” of oil in the bottom of the pan, depending on how thinly the shallots are sliced. </li>
<li>Add the shallots to the hot oil and fry until golden brown and crispy. Do in batches, if necessary. Add more palm shortening to the pan, as needed. Remove from the oil with a fork and transfer to a paper towel lined plate. Sprinkle with a little fine sea salt while the fried shallots are still hot. </li>
<li>Just before serving, evenly disperse the fried shallots over the top of the casserole. The casserole may be assembled a day or two in advance and baked the day of serving. Fry the shallots just before serving. Store any leftovers in the fridge. </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbVFvveAZfqmorKpfFtgeUQJgpYK48jOcHKhkJ0dzGzcBUGS9gQsBYK1qsvFvQYzhQAeYGdaIsW4MRMwyAb4DQTf_NI-ZAY_hjxs5Lziy7ACNvp_wlxmfKxl0tLXMRfvgyHww6W9IzeY/s1600/GreenBeanCasserole_PinterestLong-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " border="0" data-original-height="1600" data-original-width="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbVFvveAZfqmorKpfFtgeUQJgpYK48jOcHKhkJ0dzGzcBUGS9gQsBYK1qsvFvQYzhQAeYGdaIsW4MRMwyAb4DQTf_NI-ZAY_hjxs5Lziy7ACNvp_wlxmfKxl0tLXMRfvgyHww6W9IzeY/s1600/GreenBeanCasserole_PinterestLong-01.png" title="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qOE4CssIPegYhNG10iwj0Iiz2oFg1q77UOofsLCIz8dvhM_x8c-5d19Fq3_dzi5Q70cgHPlNwkqfPuO4AXQWFHAYBHz3IAUhVcK5iAYm1kUzfOvqCvDuP5QhAg5U7UkxzncrdaCCG4Y/s1600/GreenBeanCasserolePaleo1-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " border="0" data-original-height="1600" data-original-width="1063" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qOE4CssIPegYhNG10iwj0Iiz2oFg1q77UOofsLCIz8dvhM_x8c-5d19Fq3_dzi5Q70cgHPlNwkqfPuO4AXQWFHAYBHz3IAUhVcK5iAYm1kUzfOvqCvDuP5QhAg5U7UkxzncrdaCCG4Y/s640/GreenBeanCasserolePaleo1-01.png" title="Green Bean Casserole (Paleo, AIP + Green Beans, Nut-free, Whole30) " width="425" /></a></div>
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<i><span style="font-size: x-small;">This post includes affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
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Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com137tag:blogger.com,1999:blog-2182996236057086378.post-89210986011557711112017-10-31T12:58:00.003-04:002017-10-31T13:00:24.069-04:00October 2017 Favorites <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgfUa9Yji7AtZM4IngvrAtkeh6x12WM-J0PFrniJVJ9Wi6jpKnOU9JA1YqLmewK3YSTl9VH6yccB0oJ0USr0R3dpxeNmm1nB4DP1kfMAvapdVPHVPW1NQcmrMpQfNOFD2_Si-VF4pbVc/s1600/October2017Favorites-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oct 2017 Favorites" border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgfUa9Yji7AtZM4IngvrAtkeh6x12WM-J0PFrniJVJ9Wi6jpKnOU9JA1YqLmewK3YSTl9VH6yccB0oJ0USr0R3dpxeNmm1nB4DP1kfMAvapdVPHVPW1NQcmrMpQfNOFD2_Si-VF4pbVc/s640/October2017Favorites-01.png" title="Oct 2017 Favorites" width="640" /></a></div>
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Continuing my tradition of sharing some favorites monthly, here are my October 2017 favorites! </div>
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<i>Just a reminder, some of these items contain affiliate links, but nothing in this post is directly sponsored by any company... I'm just sharing what I like! </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-N2AU_h45Uf-vEMXWUossypZyEMSHFw0Q4erRMNNFzu9pxl7tLBc2wnMij_tsPgY6Yw2-D8qss6mJY6woz9YZzIZUxuUBDUquXA08UyYXff1HVeqpDmQhktIh76jj6hv2j0c-pnMC4BE/s1600/BeefBroccoliAIP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oct 2017 Favorites: Beef and Broccoli (AIP)" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-N2AU_h45Uf-vEMXWUossypZyEMSHFw0Q4erRMNNFzu9pxl7tLBc2wnMij_tsPgY6Yw2-D8qss6mJY6woz9YZzIZUxuUBDUquXA08UyYXff1HVeqpDmQhktIh76jj6hv2j0c-pnMC4BE/s640/BeefBroccoliAIP.jpg" title="Oct 2017 Favorites: Beef and Broccoli (AIP)" width="480" /></a></div>
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<b><a href="http://sweet-treats-baking.blogspot.com/2017/02/beef-and-broccoli-aip-paleo-whole30.html" target="_blank">Beef and Broccoli</a> (AIP)</b><br />
I’ve taken a couple trips this month, first going to Minneapolis/St. Paul, MN, then to Georgia and South Carolina. As I often do when I travel, I packed some “safe” food to take along. <a href="http://sweet-treats-baking.blogspot.com/2017/02/beef-and-broccoli-aip-paleo-whole30.html" target="_blank">Beef and Broccoli</a> is one of my go-to meals all of the time, but even more so when traveling. It’s easy to prepare in large quantities before a trip, it travels well, and it tastes good cold if I don’t have access to reheating. When traveling, I package the cooled<a href="http://sweet-treats-baking.blogspot.com/2017/02/beef-and-broccoli-aip-paleo-whole30.html" target="_blank"> Beef and Broccoli</a> into quart-sized freezer Ziplocks and freeze them solid before travel. Then, when I’m ready to eat it, I thaw one in the fridge overnight and transfer it to a <a href="http://amzn.to/2hs5pQ1" rel="nofollow" target="_blank">small Pyrex container</a>. I like to top mine with garlic dill pickle sauerkraut and <a href="http://amzn.to/2gRx38s" rel="nofollow" target="_blank">truffle salt</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRela78NPd42dzg-9nNNgnKn3WpZGOz-bueGzhyV21Yqdv4p_zXzoVt1hZWnzXBbuYNUOAlh_J4-cuiYGBjjtEFGa4aNCiOLwrKjE3dWh5W1FTjmX6haWFiID9cguH_xK5sWEIk3PbAk/s1600/XLPillOrganizer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oct 2017 Favorites: XL 7-day pill organizer" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRela78NPd42dzg-9nNNgnKn3WpZGOz-bueGzhyV21Yqdv4p_zXzoVt1hZWnzXBbuYNUOAlh_J4-cuiYGBjjtEFGa4aNCiOLwrKjE3dWh5W1FTjmX6haWFiID9cguH_xK5sWEIk3PbAk/s640/XLPillOrganizer.jpg" title="Oct 2017 Favorites: XL 7-day pill organizer" width="480" /></a></div>
<br />
<b><a href="http://amzn.to/2zk7JmN" rel="nofollow" target="_blank">XL 7-day pill organizer</a></b><br />
Under the supervision of my Integrative MD, I’m on a more rigorous supplement regiment, tailored specifically to my needs as revealed in some recent testing. Some supplements I’m taking multiple times a day, but am taking different amounts at different times of the day, whereas before, I took things once in the morning and maybe again before bed. To keep myself from getting confused and to ensure that I would actually take the things my doctor is recommending, I invested in this new enormous <a href="http://amzn.to/2zk7JmN" rel="nofollow" target="_blank">pill organizer</a>. <i>And side note: I’ve never gotten so many DMs on Instagram as when I shared this <a href="http://amzn.to/2zk7JmN" rel="nofollow" target="_blank">pill organizer</a> in my IG stories a few weeks ago! </i><br />
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I still take the most things in the morning, so I end up using both the AM and the Noon spots for my morning pills. I’ve repurposed the evening spot for my afternoon ones and kept the bedtime slot for my nightly supplements. So far this organizer has been very useful and I feel I’ve been much more successful with actually taking what I intend to take while using this system.<br />
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The one bone I have to pick with the company manufacturing this <a href="http://amzn.to/2zk7JmN" rel="nofollow" target="_blank">pill organizer</a> is their name “Stuff Seniors Need.” Yes, I do not fit in their target demographic, but I wish they’d have thought of more than just an older population when developing their marketing materials. <i>(ok, I'll step off my soapbox now...)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIKbmlAY13XCY5zydPQnScFooQzRYmfMWliqlBH0yOvpLJ8TdrG2z2yosP8Wt14ET30sXml9oRfS1vAi7amW3HgqgCobvkIkq5CQX50B5Rab51mttqFYsr1_yD857FATOJt92-KVQtEI/s1600/KuhnRikonParingKnives.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oct 2017 Favorites: Kuhn Rikon 4-inch nonstick paring knife" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIKbmlAY13XCY5zydPQnScFooQzRYmfMWliqlBH0yOvpLJ8TdrG2z2yosP8Wt14ET30sXml9oRfS1vAi7amW3HgqgCobvkIkq5CQX50B5Rab51mttqFYsr1_yD857FATOJt92-KVQtEI/s640/KuhnRikonParingKnives.jpg" title="Oct 2017 Favorites: Kuhn Rikon 4-inch nonstick paring knife" width="480" /></a></div>
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<b>Kuhn Rikon <a href="http://amzn.to/2zZuObf" rel="nofollow" target="_blank">4-inch nonstick paring knife</a> </b><br />
I’ve had two of these <a href="http://amzn.to/2zZuObf" rel="nofollow" target="_blank">paring knifes</a> since around 2009 and they’re still both going strong. Originally, I bought them to go in my culinary/pastry knife kit, but now I use them when traveling and occasionally in my day-to-day cooking adventures. They come in a wide variety of colors, but I happen to have a <a href="http://amzn.to/2zZuObf" rel="nofollow" target="_blank">purple one</a> and a <a href="http://amzn.to/2gOzxo8" rel="nofollow" target="_blank">light blue/periwinkle one</a>. The knife sharpens easily, it fits really comfortably in my hand, and they’re very inexpensive (especially as knives go!) I also love that it comes with a matching cover, so I can throw it in my lunchbox to easily cut things (avocado, apples etc.) as needed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ltLC0_EHSDIVSChJjKoPcmD5LWiRsvy77OuSLD7odkGEKYry6ZSCLqKcGu8TZjs3AQp8PTXHmuUZJFP7vFDTjRBUL9BFUII4TqAHt-VP3zSqXFbTPHJzNavbMhkPs15dOl-lpjiAlOo/s1600/CoconutArganTowelettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oct 2017 Favorites: Coconut + Argan Oil Cleansing Towelettes" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ltLC0_EHSDIVSChJjKoPcmD5LWiRsvy77OuSLD7odkGEKYry6ZSCLqKcGu8TZjs3AQp8PTXHmuUZJFP7vFDTjRBUL9BFUII4TqAHt-VP3zSqXFbTPHJzNavbMhkPs15dOl-lpjiAlOo/s640/CoconutArganTowelettes.jpg" title="Oct 2017 Favorites: Coconut + Argan Oil Cleansing Towelettes" width="480" /></a></div>
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<b><a href="http://amzn.to/2A0u6uF" rel="nofollow" target="_blank">Coconut + Argan Oil Cleansing Towelettes </a></b><br />
On a whim, I decided to try these as a good face cleansing option while traveling. I know myself well enough to know that I am much more lazy about my skincare when traveling! In the past, I’ve used a different company’s cleansing towelettes, but they started making my eyes burn… Yikes! Not good! I switched to <a href="http://amzn.to/2A0u6uF" rel="nofollow" target="_blank">these</a> and have not felt that same burning.<br />
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The smell of <a href="http://amzn.to/2A0u6uF" rel="nofollow" target="_blank">these wipes</a> took some getting use to—they smell a bit like Play-Doh—but they are effective and I no longer feel a burning like I did with the last brand I used. I’m sure they’re not perfect ingredient-wise, but they’ve been a great option while traveling or on the occasional night when I’m too tired to do a full face washing. I buy mine at Target, but they're also available<a href="http://amzn.to/2A0u6uF" rel="nofollow" target="_blank"> on Amazon</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2hoPYzpPKrGr6m1rJicwTlvQt8F4yd88ofp-92SGLFBIyTQbJqbfg8ZfW9EcCokqKn-m1OXj40ms_dQvp92mtwoyh6B7XVU0dLR2MZ6Fly1ZSC-Cu6JVFG8V8xeiRm6jj9D_f7dCRJk/s1600/PennyRidingBoots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oct 2017 Favorites: Penny Riding Boots" border="0" data-original-height="1000" data-original-width="1333" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2hoPYzpPKrGr6m1rJicwTlvQt8F4yd88ofp-92SGLFBIyTQbJqbfg8ZfW9EcCokqKn-m1OXj40ms_dQvp92mtwoyh6B7XVU0dLR2MZ6Fly1ZSC-Cu6JVFG8V8xeiRm6jj9D_f7dCRJk/s640/PennyRidingBoots.jpg" title="Oct 2017 Favorites: Penny Riding Boots" width="640" /></a></div>
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<span style="font-size: x-small;"><i>Photo by Rebekah Scadding</i></span></div>
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<b>Sam Edelman <a href="http://amzn.to/2A2bI4u" rel="nofollow" target="_blank">Penny Riding Boots</a> in Whiskey Leather (“Athletic Fit”)</b><br />
I’ll be the first to admit, I’m not a fashion blogger. But I am a big fan of <a href="http://amzn.to/2A2bI4u" rel="nofollow" target="_blank">these boots</a> and I’ve gotten some nice compliments on them too.<br />
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It’s taken me two years to find just the right tan tall riding boot because I’ve had a tough time finding ones with a wide calf shaft and with the right heel hight. Too short a heel and they feel weird when walking… Too tall and I can’t wear them long without my feet, back and legs hurting. <a href="http://amzn.to/2A2bI4u" rel="nofollow" target="_blank">These boots</a> are wide enough in the shaft without being gap-y—I can wear them with jeans or leggings. They’re also very comfortable! I walked five miles in Boston in them over the weekend and didn’t get a single blister. My normal shoe size is a 9 1/2 (occasionally a 10) and these fit great as a 9 1/2.<br />
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I tried <a href="http://amzn.to/2A2bI4u" rel="nofollow" target="_blank">these boots</a> on first in a department store, and while I really liked them and thought they fit well, the price didn’t work my limited budget. I checked on <a href="http://amzn.to/2A2bI4u" rel="nofollow" target="_blank">Amazon</a> upon returning home, just in case, and they were less than half the price of the department store! To me, they're still a bit of an investment, but I know I’ll get lots of use out of them. Thanks to my friend Rebekah Scadding for taking the photo of me in <a href="http://amzn.to/2A2bI4u" rel="nofollow" target="_blank">these boots</a> while we were in the Boston Public Garden this past weekend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPn7R8CrVi7ZhXTqSDpPIWqmhcfHVT1HmiU1AFU2qCNDbjBkqiNDu-zYkxi3LEHF0bhM0x1_lkqxecP-CC39u3l4tAnd-wlYTEVVXCT_x-dHI270d3asZVc826-rvkhya9W60ckb8w5ro/s1600/TealPumpkin1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oct 2017 Favorites: Teal Pumpkin Project" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPn7R8CrVi7ZhXTqSDpPIWqmhcfHVT1HmiU1AFU2qCNDbjBkqiNDu-zYkxi3LEHF0bhM0x1_lkqxecP-CC39u3l4tAnd-wlYTEVVXCT_x-dHI270d3asZVc826-rvkhya9W60ckb8w5ro/s640/TealPumpkin1.JPG" title="Oct 2017 Favorites: Teal Pumpkin Project" width="480" /></a></div>
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<b><a href="https://www.foodallergy.org/education-awareness/teal-pumpkin-project" target="_blank">The Teal Pumpkin Project</a> </b><br />
This year marks two years that we’ve participated in the <a href="https://www.foodallergy.org/education-awareness/teal-pumpkin-project" target="_blank">Teal Pumpkin Project</a> for Halloween. By putting a teal painted pumpkin outside our house (or you can buy one), we’re signaling to trick-or-treaters/parents-in-the-know that we’ll have allergy-friendly options. Since today is Halloween, it might be a little late for this year’s <a href="https://www.foodallergy.org/education-awareness/teal-pumpkin-project" target="_blank">Teal Pumpkin Project</a>, but maybe it will be something that can be utilized in future years. Since I grew up with food allergies, my heart really goes out to those kids who can't eat traditional treats. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UHHssy-dgH0u8XSrftJcsprRLukKYxzfIr5wKeG8Goz2hiF5bN01xwyuamTpjG1GRrVE8zfnxu5w8XF6dYKpDqL8ucCKUhKlDkBFv7EQVh1-a9qdl-N_vyHPCgsINNxsl53LoPf3474/s1600/TealPumpkin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oct 2017 Favorites: Teal Pumpkin Project" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UHHssy-dgH0u8XSrftJcsprRLukKYxzfIr5wKeG8Goz2hiF5bN01xwyuamTpjG1GRrVE8zfnxu5w8XF6dYKpDqL8ucCKUhKlDkBFv7EQVh1-a9qdl-N_vyHPCgsINNxsl53LoPf3474/s640/TealPumpkin2.jpg" title="Oct 2017 Favorites: Teal Pumpkin Project" width="480" /></a></div>
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<span style="font-size: x-small;"><i>painting my 2017 pumpkin while watching "Stranger Things 2"</i></span></div>
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We started a tradition last year of giving out <a href="http://amzn.to/2gO0U1o" rel="nofollow" target="_blank">glow stick bracelets</a> instead of a food treat. I like that the <a href="http://amzn.to/2gO0U1o" rel="nofollow" target="_blank">glow stick bracelets</a> are not only fun, but also help with visibility on a dark Halloween night.<br />
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<b>So those are a few of my favorites from October. What are you loving lately?</b></div>
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<i><span style="font-size: x-small;">Some of these items include affiliate links, meaning Sweet Treats makes a small commission off items purchased after a link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 42px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 18px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 42px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 18px; width: auto; z-index: 8675309;">Save</span>Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com54tag:blogger.com,1999:blog-2182996236057086378.post-50592991625243543492017-10-01T08:00:00.000-04:002017-10-05T12:13:30.454-04:00"Magical" Chicken & Vegetable soup + Freezer Cooking for the Paleo AIP e-book<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFQgzBi1YROxEe_eA0Eh3fQVCWVsyftyoNsRTYJpPlMg3Fj3KVlAAnMZQBd1-cG1_Bs5vPEEo4rCXpXizq2nZMb_2H1MVvHI_4QyvR6Q4Bgeu00iQY1Uc4q10zzroe3ZtkkKBztpoPKA/s1600/FreezerCookingForAIP1-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="836" data-original-width="1600" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFQgzBi1YROxEe_eA0Eh3fQVCWVsyftyoNsRTYJpPlMg3Fj3KVlAAnMZQBd1-cG1_Bs5vPEEo4rCXpXizq2nZMb_2H1MVvHI_4QyvR6Q4Bgeu00iQY1Uc4q10zzroe3ZtkkKBztpoPKA/s640/FreezerCookingForAIP1-01.png" width="640" /></a></div>
<h2>
<a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank">Freezer Cooking for the Paleo AIP</a></h2>
I’ve been keeping another secret from y’all! I’m very excited to announce the release another great e-book project: <a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank">Freezer Cooking for the Paleo AIP</a>.<br />
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<a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank"><img alt=""Freezer Cooking for the Paleo AIP" e-book" border="0" data-original-height="1007" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmJiSBp5H_5M7zcV8iiTZMGdSWBSLICxobx0AQngh-tJLMKxGQGK2b40NixeStVD66DsHk7eKI0BhgI35rJmOa9fwyB-0_ohygWSWpP1TlZpjF5kwPQP3eHkYcS3AYEspHDL4COx3LrA/s640/FreezerCover_300_ipad_black_portrait.png" title=""Freezer Cooking for the Paleo AIP" e-book" width="508" /></a></div>
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Compiled by my friend Jaime Lubich Hartman from <a href="http://gutsybynature.com/" target="_blank">Gutsy By Nature</a>, this <a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank">e-book</a> features <b>over 120 recipes (100% elimination-stage AIP-compliant) developed by 30 contributors AND includes specific freezer adaptations (packaging, freezing, storing, and serving) for every recipe.</b> All the recipe categories are covered from breakfast to appetizers/snacks to soups/stews to casseroles to main dishes to side dishes to desserts! We’ve also dedicated this project to our friend Martine Partridge (<a href="http://eathealthrive.ca/">eathealthrive.ca</a>) who passed away in May.<br />
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<span style="font-size: large;"><a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank"><b>Download your copy for $18.90</b></a></span></div>
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I myself contributed 6 recipes to <a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank">Freezer Cooking for the Paleo AIP</a> AND designed the cover. <b>These are seriously some of the best recipes I’ve ever developed! These are my recipes below </b><br />
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<b><span style="font-size: large;">Crispy Belgian Waffles </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHz287fXOS2DII047mMZBaE2ukgCB2-tBs7jtbNjH47GNNLj-NHTkvZQdO5XMEBSR9GBWRLgXT7aHjpSCpnFnRbKZBfaqxJnEFpxjVZYWL1qbFPyRixtqo4Z35kZcq3I7Tk4rjEaTngw/s1600/CrispyWaffles-6420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crispy Belgian Waffles from "Freezer Cooking for the Paleo AIP" e-book" border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHz287fXOS2DII047mMZBaE2ukgCB2-tBs7jtbNjH47GNNLj-NHTkvZQdO5XMEBSR9GBWRLgXT7aHjpSCpnFnRbKZBfaqxJnEFpxjVZYWL1qbFPyRixtqo4Z35kZcq3I7Tk4rjEaTngw/s640/CrispyWaffles-6420.jpg" title="Crispy Belgian Waffles from "Freezer Cooking for the Paleo AIP" e-book" width="640" /></a></div>
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These waffles stay extra crispy due to a special ingredient. </div>
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<b><span style="font-size: large;">“Magical” Chicken & Vegetable Soup</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLGA1U1Q5QLUd1XF2zBXMCng2I63lVDFaROkdEWYjE5ohKIGmg4exsr7U7fAxQXSDdO3qdEooIhBibyxI5f4hZCLiSKBzEaQpPsBEn-frmo0r7OnPQlnrq2yXjQbK1WpTZBnN-NArz74/s1600/ChickenSoup-6534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=""Magical Chicken & Vegetable Soup from "Freezer Cooking for the Paleo AIP" e-book" border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLGA1U1Q5QLUd1XF2zBXMCng2I63lVDFaROkdEWYjE5ohKIGmg4exsr7U7fAxQXSDdO3qdEooIhBibyxI5f4hZCLiSKBzEaQpPsBEn-frmo0r7OnPQlnrq2yXjQbK1WpTZBnN-NArz74/s640/ChickenSoup-6534.jpg" title=""Magical Chicken & Vegetable Soup from "Freezer Cooking for the Paleo AIP" e-book" width="640" /></a></div>
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Cover recipe! Sneak peak of an <a href="http://amzn.to/2y3qiqD" rel="nofollow" target="_blank">Instant Pot®</a> variation of the recipe below. </div>
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<b><span style="font-size: large;">Garlic Balsamic Beef</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjWlRFCsAcDrKXSlBHcCQRpcJwSyGvdkBr94KLV5AkCBam0s304wp1YqNiHw5qRxZNsG7GwOe76yB4WW0AsOKVr64kqaVfBQvrolxNdwx1B8Z06-VuAjsAmA44jUQwAQZHfUso2YOihs/s1600/BalsamicBeef-6671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Garlic Balsamic Beef from from "Freezer Cooking for the Paleo AIP" e-book" border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjWlRFCsAcDrKXSlBHcCQRpcJwSyGvdkBr94KLV5AkCBam0s304wp1YqNiHw5qRxZNsG7GwOe76yB4WW0AsOKVr64kqaVfBQvrolxNdwx1B8Z06-VuAjsAmA44jUQwAQZHfUso2YOihs/s640/BalsamicBeef-6671.jpg" title="Garlic Balsamic Beef from from "Freezer Cooking for the Paleo AIP" e-book" width="640" /></a></div>
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This is a recipe I’ve teased quite a bit on Instagram and it might be one of my husband’s favorite dishes I’ve ever made. He calls it “meat candy.” This recipe includes both stovetop AND <a href="http://amzn.to/2y3qiqD" rel="nofollow" target="_blank">Instant Pot®</a> instructions in <a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank">the e-book</a>! </div>
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<b><span style="font-size: large;">Roasted Broccoli</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRBfkGTuGRQOF8AVLnE8J-5FqMD5Rraq9WJnnqCdI3_sNglblTJbo-QacrOgXs7Plb0f_rIjPYmoQBZsn5JJdHjEW3Ph-9vvl9v2xcbVWKHHH9Arwglauymz75cPLhsueKp75XvP_CnU/s1600/RoastedBroccoli-6385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Broccoli from "Freezer Cooking for the Paleo AIP" e-book" border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRBfkGTuGRQOF8AVLnE8J-5FqMD5Rraq9WJnnqCdI3_sNglblTJbo-QacrOgXs7Plb0f_rIjPYmoQBZsn5JJdHjEW3Ph-9vvl9v2xcbVWKHHH9Arwglauymz75cPLhsueKp75XvP_CnU/s640/RoastedBroccoli-6385.jpg" title="Roasted Broccoli from "Freezer Cooking for the Paleo AIP" e-book" width="640" /></a></div>
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An absolute staple recipe I make at least once a week. </div>
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<b><span style="font-size: large;">Berry Fruit Crisp</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMfpHzP3SOcUmOaz1VjigraI122_f30MJ-F_RXqeGeOF0CET23u_tEJk3rQmHRcXo-lS26L_kmQdShXWCxMSoGAP_m1oxsv7Tllzq8W_Oxq76KnfR5JQXlAygZEWeEp8xGaRvSybwtT0/s1600/BerryCrisp-6485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Berry Fruit Crisp from "Freezer Cooking for the Paleo AIP" e-book" border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMfpHzP3SOcUmOaz1VjigraI122_f30MJ-F_RXqeGeOF0CET23u_tEJk3rQmHRcXo-lS26L_kmQdShXWCxMSoGAP_m1oxsv7Tllzq8W_Oxq76KnfR5JQXlAygZEWeEp8xGaRvSybwtT0/s640/BerryCrisp-6485.jpg" title="Berry Fruit Crisp from "Freezer Cooking for the Paleo AIP" e-book" width="640" /></a></div>
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An easy dessert that can be assembled in minutes. Bake in a large baking dish OR in individual mason jars. </div>
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<b><span style="font-size: large;">Slice-and-Bake Icebox Cookies</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaD4RPRKO_q0P7Sujzq2pCL6j3b1eY5QpHAS9QIMJm2Wt4rHN1jD7ueumdYQM5jS9wpTxLAlaQcgJAn4Uf6Kj_diiEzz5rwnEsP6c_idHiZd0fDVSRB3yirJuje2CwqehoSrY9MpM74c/s1600/IceboxCookies-6563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slice-and-Bake Icebox Cookies from "Freezer Cooking for the Paleo AIP" e-book" border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaD4RPRKO_q0P7Sujzq2pCL6j3b1eY5QpHAS9QIMJm2Wt4rHN1jD7ueumdYQM5jS9wpTxLAlaQcgJAn4Uf6Kj_diiEzz5rwnEsP6c_idHiZd0fDVSRB3yirJuje2CwqehoSrY9MpM74c/s640/IceboxCookies-6563.jpg" title="Slice-and-Bake Icebox Cookies from "Freezer Cooking for the Paleo AIP" e-book" width="640" /></a></div>
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Really 4 recipes in one, as there is a plain vanilla version, cranberry orange, raspberry swirl, and “chocolate” mint. </div>
<h2>
<b>Giveaway! </b></h2>
To celebrate the launch of <a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank">Freezer Cooking for the Paleo AIP</a>, some of my favorite AIP businesses and resources have joined together to giveaway over $900 in prizes, which will be awarded to 14 randomly selected individuals. <br />
<br />
Here are the prizes:<br />
<ul>
<li>A $250 gift certificate to fill your freezer with gourmet frozen meals from Paleo On the Go</li>
<li>A Hot Logic Mini Deluxe with Pyrex and Car Adapter ($70 value) to heat your frozen meals anywhere</li>
<li>Curated bundles of AIP-compliant food products from ShopAIP: The Starter Kit ($63 value); Baker’s Dream ($61 value); Snack Attack ($68 value); and Savor the Flavor ($61 value)</li>
<li>A full free year subscription to Autoimmune Strong ($180 value)</li>
<li>One free month of Individualized Wellness Coaching by Alissa M. Frazier ($125 value)</li>
<li>Free membership to AIP Batch Cook ($67 value)</li>
<li>The Autoimmune Paleo Cookbook by Mickey Trescott ($35 value)</li>
<li>The Phoenix Helix ebook collection by Eileen Laird ($45 value)</li>
<li>The Autoimmune Healing n=1 Workbook from Biohack U ($25 value)</li>
<li>Healing Eats by Kate Jay ($9 value)</li>
<li>AIP Safari by Bethany Darwin ($6 value)</li>
</ul>
<i>*Due to shipping restrictions, the prizes from Paleo On the Go, Hot Logic, and ShopAIP are only open to winners with delivery addresses within the United States. Winner of The Autoimmune Paleo Cookbook will receive a signed print copy if a United States delivery address is provided, otherwise will receive a PDF copy. All other prizes are open to winners anywhere in the world, unless giveaway is otherwise prohibited by local law. </i><br />
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This giveaway will run through October 9, 2017, and no purchase is necessary to win! Enter via the Rafflecopter widget at <a href="http://Freezer Cooking for the Paleo AIP" rel="nofollow" target="_blank">the bottom of this page</a> and mention that Laura from “Sweet Treats” sent you!<br />
<h2>
Instant Pot® “Magical” Chicken & Vegetable Soup</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9nWjpx-MOTiDGge_RS0csrrdrDG458RuQtHgo0PWP3O7jH-ZFmSnMFL8hWPFbpDNARKkWVH8WSG3v9QMpQFjydFnzKfdnbQWNa8XphmJ7GzJYZr3vDSkPXbxrxoOY5hh93B1fZIKpzA/s1600/ChickenSoup-6525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=""Magical Chicken & Vegetable Soup from "Freezer Cooking for the Paleo AIP" e-book" border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9nWjpx-MOTiDGge_RS0csrrdrDG458RuQtHgo0PWP3O7jH-ZFmSnMFL8hWPFbpDNARKkWVH8WSG3v9QMpQFjydFnzKfdnbQWNa8XphmJ7GzJYZr3vDSkPXbxrxoOY5hh93B1fZIKpzA/s640/ChickenSoup-6525.jpg" title=""Magical Chicken & Vegetable Soup from "Freezer Cooking for the Paleo AIP" e-book" width="640" /></a></div>
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Because we were pressed for space in <a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank">this book</a>, the <a href="http://amzn.to/2y3qiqD" rel="nofollow" target="_blank">Instant Pot®</a> instructions for my “Magical” Chicken & Vegetable Soup had to be cut, so I’ve decided to share that version here instead. This soup has been a staple recipe for me, made at least twice a month for the past couple of years. Originally, I made the soup on the stove top in my beloved <a href="http://amzn.to/2ygTj6q" target="_blank">LeCreuset oval dutch oven</a> (which was a wedding gift from my late grandparents) and you can find those stovetop instructions in <a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank">the e-book</a>, but once I got my <a href="http://amzn.to/2y3qiqD" rel="nofollow" target="_blank">Instant Pot®</a> and adapted the recipe, I haven’t looked back…<br />
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At the risk of seeming corny and cliche, I call this soup “magical” because it’s not only delicious and nutrient-dense, but also heartwarming and good for the soul. I love to eat it for breakfast or lunch and it’s my go-to recipe to make for friends or family when they’re sick or recovering from surgery.<br />
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If you don't yet have an <a href="http://amzn.to/2y3qiqD" rel="nofollow" target="_blank">Instant Pot®</a> (what are you waiting for?!?), make sure to check out the <a href="https://www.e-junkie.com/ecom/gb.php?ii=1553056&cl=259920&c=ib&aff=295250" rel="nofollow" target="_blank">the e-book</a> for stovetop instructions.<br />
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<b><span style="font-size: large;">“Magical” Chicken & Vegetable Soup </span></b><br />
by Laura Vein of Sweet Treats<br />
yields 8 servings<br />
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<i>This one-pot, self-brothing soup is one of my secret weapons—I’ve made a batch at least twice a month for the past two years. Don’t stress about the exact ingredient amounts… I rarely measure when making a batch! It’s great for any meal (especially breakfast) or when sick. Keep it interesting by switching up the garnishes when serving. </i><br />
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Ingredients:<br />
1 1/2 to 2 pounds bone-in, skin-on chicken thighs<br />
6 to 8 cups filtered water<br />
2 tablespoons apple cider vinegar<br />
2 bay leaves<br />
3 cups (approximately 250 grams) sliced leeks<br />
2 cups (approximately 350 grams) chopped carrots<br />
2 cups (approximately 230 grams) chopped celery<br />
2 heaping cups (approximately 375 grams) diced white sweet potato<br />
4 heaping cups (approximately 110 grams) chopped greens (such as kale or chard)<br />
1 tablespoon kosher sea salt<br />
Chopped herbs, optional for serving<br />
Lemon, optional for serving<br />
Finish salt, like smoked salt or truffle salt, optional for serving<br />
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<u><a href="http://amzn.to/2y3qiqD" rel="nofollow" target="_blank">Instant Pot® </a>Instructions</u><br />
<ol>
<li>Add the chicken thighs, filtered water, apple cider vinegar, and bay leaf to the stainless steel insert of the <a href="http://amzn.to/2y3qiqD" rel="nofollow" target="_blank">Instant Pot®</a>. Close and lock the lid, ensuring the vent is closed. Press the MANUAL button and decrease the time to 25 minutes. Once time is up, allow the pressure to release naturally. While the chicken is cooking/pressure is releasing, prepare the veggies. </li>
<li>Add the sliced leek, chopped carrots, chopped celery, diced white sweet potato, greens, and sea salt to the <a href="http://amzn.to/2y3qiqD" rel="nofollow" target="_blank">Instant Pot®</a> Close and lock the lid, ensuring the vent is closed. Press the MANUAL button and decrease the time to 25 minutes. Once time is up, allow the pressure to release naturally.</li>
<li>Transfer the chicken thighs carefully to a cutting board—caution, they will be very hot and may have a tendency to fall apart! Shred the chicken and the skin with two forks. Save the bones for future batches of bone broth. Add the shredded chicken back into the soup and stir to combine. Discard the bay leaf.</li>
</ol>
<u>Freezing Instructions </u><br />
<ul>
<li>Let the soup cool completely. Ladle the cooled soup into <a href="http://amzn.to/2fzCFDE" rel="nofollow" target="_blank">freezer-safe wide-mouth mason jars</a> (1 quart jar is approximately 1 serving)—leave about an inch of headspace in the jars. Screw on <a href="http://amzn.to/2xOxOby" rel="nofollow" target="_blank">lids</a> and refrigerate overnight before transferring to the freezer. Alternately, especially for travel, use quart sized freezer Ziplock bags. Freeze flat. Store frozen quart bags in gallon bags, if traveling. </li>
</ul>
<u>Serving Instructions </u><br />
<ul>
<li>If desired, thaw overnight in the refrigerator, then gently heat on the stovetop or in the microwave. </li>
<li>Alternately, thaw and reheat at the sometime in the microwave or stovetop.</li>
<li>Serve with chopped herbs, lemon, and/or a finish salt, if desired.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANCNDJTq8hURN4vUJxUoJBkRaYeVdH5YC2mh6V6mJGi2YSazpvsmRIyjBl2EbFN5hZc1Fl70RuA3SYbxGGOb3LStvhxbR5Uba280h2udWdGf7To8gtFZrQ4SUCcDC2FgIrxEmd1fWU10/s1600/Freezer_PinterestLong-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=""Magical Chicken & Vegetable Soup from "Freezer Cooking for the Paleo AIP" e-book" border="0" data-original-height="1600" data-original-width="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANCNDJTq8hURN4vUJxUoJBkRaYeVdH5YC2mh6V6mJGi2YSazpvsmRIyjBl2EbFN5hZc1Fl70RuA3SYbxGGOb3LStvhxbR5Uba280h2udWdGf7To8gtFZrQ4SUCcDC2FgIrxEmd1fWU10/s1600/Freezer_PinterestLong-01.png" title=""Magical Chicken & Vegetable Soup from "Freezer Cooking for the Paleo AIP" e-book" /></a></div>
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<div style="text-align: center;">
<i><span style="font-size: x-small;">This post includes affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
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<i><span style="font-size: x-small;">after a link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 99px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 474px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 99px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 474px; width: auto; z-index: 8675309;">Save</span>Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com40tag:blogger.com,1999:blog-2182996236057086378.post-86003899597760941702017-09-30T10:33:00.001-04:002017-09-30T10:33:54.017-04:00September 2017 Favorites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalpTgYE78iuFDovfINWV7XUVokEDUKVwDIc7F8G4PthRus4wTTpiZxnnVvO73ABCfJf5muXstc1ne6v6hxJ5eVv96f7mLDuiF8RXiz4gUAfiiRT26ub7FKfZKOKQH0dDyO83utPDMLvI/s1600/September2017Favorites-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="September 2017 Favorites" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalpTgYE78iuFDovfINWV7XUVokEDUKVwDIc7F8G4PthRus4wTTpiZxnnVvO73ABCfJf5muXstc1ne6v6hxJ5eVv96f7mLDuiF8RXiz4gUAfiiRT26ub7FKfZKOKQH0dDyO83utPDMLvI/s640/September2017Favorites-01.png" title="September 2017 Favorites" width="640" /></a></div>
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Where did September go?!? It seems like just yesterday that I was writing my August favorites and now here I am sharing September’s favorites…<br />
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<i>Just a reminder, some of these items contain affiliate links, but nothing in this post is directly sponsored by any company... I'm just sharing what I like! </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixffGExn6AXE3dEJx2Z4M46EDPp3fwYjahc7QF3YowNohaHzqFekaGhD_mM6uHAlrhdEau_GuaecSwTqEL1FFhiXEUOzJSLvpeUUrelB8uLpXKmavDa71hYSQLpNKJF7QGAxfKtjUkwdY/s1600/SheetPanDinner1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="September 2017 Favorites: Sheet Pan Meals (Paleo)" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixffGExn6AXE3dEJx2Z4M46EDPp3fwYjahc7QF3YowNohaHzqFekaGhD_mM6uHAlrhdEau_GuaecSwTqEL1FFhiXEUOzJSLvpeUUrelB8uLpXKmavDa71hYSQLpNKJF7QGAxfKtjUkwdY/s640/SheetPanDinner1.jpg" title="September 2017 Favorites: Sheet Pan Meals (Paleo)" width="480" /></a></div>
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<b>Sheet Pan Meals (AIP or Paleo, depending on combination)</b><br />
We eat a lot of roasted vegetables throughout the year, but lately I’ve been embracing not just roasted vegetables, but entire meals that can be roasted on a single sheet pan. The template is really easy: veg + fat + protein typically roasted at 425 F for 30 to 60 minutes, depending on the veg/protein included. It’s a relatively easy meal with some prep required, but very little hands-on cooking time, and very minimal clean up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEHQS9vTBJ4GVyVvZwnfx8FkRGylb9bERi4Hv-PXWGFJuaCkxnGk2FrPHcjrbqk8DPmvZmzW7Ti63WfHYDxAiI8oy9wt9_yRonAoXaTJr2KRrgDm7u6zfGfWgfUZhI6mR3v_bPoWvAa8/s1600/RoastedBreakfastHash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="September 2017 Favorites: Sheet Pan Meals (AIP)" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEHQS9vTBJ4GVyVvZwnfx8FkRGylb9bERi4Hv-PXWGFJuaCkxnGk2FrPHcjrbqk8DPmvZmzW7Ti63WfHYDxAiI8oy9wt9_yRonAoXaTJr2KRrgDm7u6zfGfWgfUZhI6mR3v_bPoWvAa8/s640/RoastedBreakfastHash.jpg" title="September 2017 Favorites: Sheet Pan Meals (AIP)" width="480" /></a></div>
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As I’ve got some reintroductions under my belt, I quite often top roasted veggies with some sliced chicken sausage (usually contains some seed spices, but I always look for varieties that are nightshade-free), but chicken thighs also work well. Inspired by my friend Stephanie from “<a href="http://www.freshtart.com/" target="_blank">Fresh Tart</a>,” I’ve also embraced this technique to make larger batches of breakfast hash with sliced leeks, baby bella mushrooms, bacon, and hearty greens like chard (include the stems) or kale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndY8nMmBBGMioeBhgsiY3DM_y7puRMTM5xm7WcBzdx3VfnCwSaU33aUdG0OvrB9RI5eeOszcMmA3Gvq9fLP-Vzors0kDGJQ8LTOQg73DXNwgd1sF_nSXsSIdlRiMeNQhdodGpOJZ58tQ/s1600/SheetPanDinner2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="September 2017 Favorites: Sheet Pan Meals (Paleo)" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndY8nMmBBGMioeBhgsiY3DM_y7puRMTM5xm7WcBzdx3VfnCwSaU33aUdG0OvrB9RI5eeOszcMmA3Gvq9fLP-Vzors0kDGJQ8LTOQg73DXNwgd1sF_nSXsSIdlRiMeNQhdodGpOJZ58tQ/s640/SheetPanDinner2.jpg" title="September 2017 Favorites: Sheet Pan Meals (Paleo)" width="480" /></a></div>
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It’s been a great way to use up random bits of vegetables in the fridge or freezer, thus reducing food waste. I plan to do some posts in the future with specific recipes for this technique.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtruVIMDcliZZO7DjxZG5FnIAQGkkHJjmN73SrioWWOvYBNVOEgJmI6PiGA8rv-rJ4r24wMhXdROl2ni7bmBsBZDZeEfQ39D2K-e02FJDp4qsPeShGCCA-ZPvJUfizl8YKw1ANcM8qcZ4/s1600/YlangYlangEO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="September 2017 Favorites: ylang ylang essential oil" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtruVIMDcliZZO7DjxZG5FnIAQGkkHJjmN73SrioWWOvYBNVOEgJmI6PiGA8rv-rJ4r24wMhXdROl2ni7bmBsBZDZeEfQ39D2K-e02FJDp4qsPeShGCCA-ZPvJUfizl8YKw1ANcM8qcZ4/s640/YlangYlangEO.jpg" title="September 2017 Favorites: ylang ylang essential oil" width="480" /></a></div>
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<b>Diffusing Ylang Ylang Essential Oil</b><br />
I love diffusing essential oils, especially when I’ve cooked something extra fragrant or at night for sleeping. <a href="http://amzn.to/2k6ryXK" rel="nofollow" target="_blank">Ylang ylang</a> is the newest oil in my arsenal and one of my current favorites. It’s a very calming, tropical floral scent reminiscent of jasmine. I’m still using my initial bottle purchased at my local Whole Foods, but it’s also available <a href="http://amzn.to/2k6ryXK" rel="nofollow" target="_blank">on Amazon</a> or from most major EO companies. I like it for its soothing/relaxing yet uplifting qualities. It’s been a great one to diffuse on days where I need a bit of a pick-me-up. I’ve also read that it’s for the skin (diluted in a carrier oil) and the hair, though I haven’t tried it that way yet. This is another essential oil I anticipate keeping in my stash permanently. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggz5IBZ8YOHMXrCTYF1oOycRSdckG9uZtMClg0CGf7pewqA4kdKvWXGmmldVvPSA1VSudv6s8oFePFnL7XdUtN52VroZ5WJNLEhNwu3e1M1gvcBo96oFZ_Ase43QIC6MsecohdDT4AFYw/s1600/Audible.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="September 2017 Favorites: listening to audiobooks on Audible" border="0" data-original-height="1000" data-original-width="1333" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggz5IBZ8YOHMXrCTYF1oOycRSdckG9uZtMClg0CGf7pewqA4kdKvWXGmmldVvPSA1VSudv6s8oFePFnL7XdUtN52VroZ5WJNLEhNwu3e1M1gvcBo96oFZ_Ase43QIC6MsecohdDT4AFYw/s640/Audible.jpg" title="September 2017 Favorites: listening to audiobooks on Audible" width="640" /></a></div>
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<b>Listening to Audiobooks on Audible </b><br />
A favorite childhood memory is of my mom reading to my sisters and me at night and/or when we were sick. Listening to audiobooks reminds me of those favorite memories. I’ve had an Audible gold membership (1 credit/book per month + 30% off the list price for any further audiobooks I choose to purchase) for a couple years and really enjoy listening to books while cooking or doing household chores or while driving. It’s so convenient to run the app on my phone or tablet. I tend to pick longer books, if I can (to maximize my credit purchase), and I tend to gravitate towards the genre of young adult fiction. Currently, I’m re-listening to the Harry Potter series (right now I’m on “<a href="http://amzn.to/2wVVQml" rel="nofollow" target="_blank">Harry Potter and the Prisoner of Azkaban</a>”) but I’ve also lately enjoyed “<a href="https://www.blogger.com/(http://amzn.to/2fsXdh4" rel="nofollow" target="_blank">Tower of Dawn</a>” from the Throne of Glass series by Sarah J. Maas, and “<a href="http://amzn.to/2fvHduO" rel="nofollow" target="_blank">Six of Crows</a>” from Leigh Bardugo. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjYyUgEhJPB4S-5CU3tDF-ooAX04P05pUuim3UI1-rFm3EdKxVUAuiX9tN2-83J1hWl-EWDT1PzkM7kcHTjEsvQWBew9eqttJOFa6eZCZvy1eJfhIXMmX-A6YdBfZ7nL7M_d_E8B25_0/s1600/BeautycounterMascara.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="September 2017 Favorites: Beautycounter Volumizing Mascara" border="0" data-original-height="1381" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjYyUgEhJPB4S-5CU3tDF-ooAX04P05pUuim3UI1-rFm3EdKxVUAuiX9tN2-83J1hWl-EWDT1PzkM7kcHTjEsvQWBew9eqttJOFa6eZCZvy1eJfhIXMmX-A6YdBfZ7nL7M_d_E8B25_0/s640/BeautycounterMascara.PNG" title="September 2017 Favorites: Beautycounter Volumizing Mascara" width="462" /></a></div>
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<b>Beautycounter <a href="http://www.beautycounter.com/cosmetics/eyes/volumizing-mascara.html" target="_blank">Volumizing Mascara</a></b><br />
I’ve had some adventures finding a more natural, gluten-free mascara…. I used another company’s mascara for a couple of years, but it always smeared under my eyes, giving me a great raccoon impersonation regularly. Plus, it was very difficult to remove when I actually wanted it off!<br />
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Beautycounter has had a lengthening mascara for a while, but since I wear glasses, I didn’t want any additional length to my lashes. When I heard that Beautycounter was coming out with a <a href="http://www.beautycounter.com/cosmetics/eyes/volumizing-mascara.html" target="_blank">volumizing mascara</a>, I knew I had to try it in hopes that it would be a better option for me. I am pleased to say this new volumizing option has been great! It doesn’t smear under my eyes AND it’s much easier to remove at the end of the day. Fair warning, the brush does take some getting use to, and it isn’t necessarily the most “crunchy” option, but it’s definitely better than conventional mascaras!<br />
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While I’m not a consultant with Beautycounter, you can order their products through your favorite consultant (I’m sure you probably know *someone* who sells it, if you’re in the AIP/Paleo-sphere) or <a href="http://www.beautycounter.com/" target="_blank">through the Beautycounter website</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiZNmfB9D6Cmru8U0pt2NOFVEd6rr0oYv6hhPCb8Y4i_h-FxGeMG01vvefsnE3JIcg3Yk3Ugay0qpmxHMLKlJnLGIeuNgiac93yE1G4WMd5mROM0rGADgrntbKJylTmVy68SuVY2qxGQ/s1600/TelephonePictionary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="September 2017 Favorites: Telephone Pictionary game" border="0" data-original-height="1000" data-original-width="1333" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiZNmfB9D6Cmru8U0pt2NOFVEd6rr0oYv6hhPCb8Y4i_h-FxGeMG01vvefsnE3JIcg3Yk3Ugay0qpmxHMLKlJnLGIeuNgiac93yE1G4WMd5mROM0rGADgrntbKJylTmVy68SuVY2qxGQ/s640/TelephonePictionary.jpg" title="September 2017 Favorites: Telephone Pictionary game" width="640" /></a></div>
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<b>“Telephone Pictionary”</b><br />
We helped throw a surprise birthday party for a friend earlier this month and we played a new-to-us party game called “telephone pictionary.” I’m not usually a fan of group games (unless they’re board games or card games), but this one was super fun! It’s probably better played in larger groups (we had around 15 people playing) for optimal hilarity. Each person gets a stack of papers, amount equal to the number of participants, and a writing utensil. Everyone starts by writing a word or simple phrase on the top sheet of paper, then everyone passes their entire stack of paper to the person on their left. That person looks at the phrase, moves it to the back of the stack, and draws their interpretation of that word or phrase. Next, the entire stack is passed again to the left. That person looks at the drawing, moves it to the back of the stack, and guesses a word or phrase that the picture depicts. And the whole process continues around the group until all the papers are used. What ends up being the most hilarious part of the game comes at the end when everyone looks through their stack of papers and shows the group where the word or phrase started and how much it changed as it went through the whole group.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWUsdVX-GKCtVOP9FeUSP6GPmgGD_lwkAbes3kebP7M4JiV3ZhT7wtBdF34jvb_ZuQgrHY62chy1bpn9IXZ7ReG86Zaqr1jokLXBBopTwipz0uhO1vMCZacLyUE0OqYJjaZ2NwD-fhe0/s1600/Autumn1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="766" data-original-width="1000" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWUsdVX-GKCtVOP9FeUSP6GPmgGD_lwkAbes3kebP7M4JiV3ZhT7wtBdF34jvb_ZuQgrHY62chy1bpn9IXZ7ReG86Zaqr1jokLXBBopTwipz0uhO1vMCZacLyUE0OqYJjaZ2NwD-fhe0/s640/Autumn1.jpg" title="September 2017 Favorites: Pinning Autumn-y Things on Pinterest" width="640" /></a></div>
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<b>Pinning <a href="https://www.pinterest.com/lauravein/autumn/" target="_blank">Autumn-y Things</a></b><br />
Last year was our first autumn in New England (after leaving southern Texas), but we spent the majority of the season’s peak unpacking and settling in to our new home. We’re looking forward to doing all the fall activities (or as many as we can manage) while we live in this gorgeous state.<br />
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While we’re waiting for actual autumn to arrive—our weather has been still stuck on summer lately—I’m compensating by pinning on the pretty fall images <a href="https://www.pinterest.com/lauravein/" target="_blank">on Pinterest</a> to a specific <a href="https://www.pinterest.com/lauravein/autumn/" target="_blank">autumn board</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjoRafdxK2WGcj5xS4KtChhBBWtQ0pg4rjThddF_qrra366JcCXM2cRNhEwxubAaJ9Out0zQ-MHE5rYyrY3nWnZ1bdXK1ySXYKGD_2gKiSGIcXswddEYHtOj7Kuh-eQLXvSRNys0Yask/s1600/Autumn2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="September 2017 Favorites: Pinning Autumn-y Things on Pinterest" border="0" data-original-height="758" data-original-width="1000" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjoRafdxK2WGcj5xS4KtChhBBWtQ0pg4rjThddF_qrra366JcCXM2cRNhEwxubAaJ9Out0zQ-MHE5rYyrY3nWnZ1bdXK1ySXYKGD_2gKiSGIcXswddEYHtOj7Kuh-eQLXvSRNys0Yask/s640/Autumn2.jpg" title="September 2017 Favorites: Pinning Autumn-y Things on Pinterest" width="640" /></a></div>
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<b>So those are a few of my favorites from September. What are you loving lately?</b></div>
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<i><span style="font-size: x-small;">Some of these items include affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
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<i><span style="font-size: x-small;">after a link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
<span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 42px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 6768px; width: auto; z-index: 8675309;">Save</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 42px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 6768px; width: auto; z-index: 8675309;">Save</span>Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com27tag:blogger.com,1999:blog-2182996236057086378.post-84327944981501901242017-08-24T03:00:00.000-04:002017-08-24T03:00:31.886-04:00August 2017 Favorites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWzsCTww_SY7oqrosAKy5jBymWLgHleKCZLoWVBiyOBAh-d4VwAFyeZHPCUggU9CDAYnobg4KvmUzMqY177HLaktijdsaLqNSduBiRrNmQoyMOHUgQfHhmUN8yDoqTCOkg1T-RdEem_A/s1600/August2017Favorites-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A few favorites from August 2017 from Laura of "Sweet Treats." The Complete AIP Resource Library, Peach Season, Paddle Boarding, Collagen, Walking by the Beach, and Trader Joe's Onion Salt " border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWzsCTww_SY7oqrosAKy5jBymWLgHleKCZLoWVBiyOBAh-d4VwAFyeZHPCUggU9CDAYnobg4KvmUzMqY177HLaktijdsaLqNSduBiRrNmQoyMOHUgQfHhmUN8yDoqTCOkg1T-RdEem_A/s640/August2017Favorites-01.png" title="A few favorites from August 2017 from Laura of "Sweet Treats." The Complete AIP Resource Library, Peach Season, Paddle Boarding, Collagen, Walking by the Beach, and Trader Joe's Onion Salt " width="640" /></a></div>
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I’m sharing my August favorites a few days early this month so that I can share details about a very special <a href="https://www.e-junkie.com/ecom/gb.php?ii=1547304&cl=246631&c=ib&aff=295250" rel="nofollow" target="_blank">AIP resource</a> that’s <b>only available August 24 to 27!</b> </div>
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<i>Note: some of these items contain affiliate links, but nothing in this post is directly sponsored by any company... I'm just sharing what I like! </i></div>
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<a href="https://www.e-junkie.com/ecom/gb.php?ii=1547304&cl=246631&c=ib&aff=295250" rel="nofollow" target="_blank"><img alt="August 2017 Favorites:The Complete AIP Resource Library" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAA8MyE8CoZJMyXlL3tN90RybJbUtJiCBaRWfUjA-1oCrkb4JEo1M8c4wKVVArqs4ZFqe5P9CCh0WZhOZCQvcejysUcXi6cvnRVu6d6-5M9fxJr2is_ExeuNDlhxLBJNATebYmlby02ek/s640/sweet+veg+1200.jpg" title="August 2017 Favorites:The Complete AIP Resource Library" width="640" /></a></div>
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<b><a href="https://www.e-junkie.com/ecom/gb.php?ii=1547304&cl=246631&c=ib&aff=295250" rel="nofollow" target="_blank">The Complete AIP Resource Library</a> </b></div>
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This is one you don’t want to miss! </div>
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My friends Mickey and Angie from Autoimmune Wellness have put together a fantastic resource for those healing from chronic illness. It’s called<a href="https://www.e-junkie.com/ecom/gb.php?ii=1547304&cl=246631&c=ib&aff=295250" rel="nofollow" target="_blank"> “The Complete Autoimmune Protocol Resource Library,”</a> featuring over 31 AIP-compliant e-books, <b>including my book</b> “AIP & Paleo Holiday Sweet Treats” <b>AND</b> “The Paleo AIP Instant Pot Cookbook” which I designed last summer. <a href="https://www.e-junkie.com/ecom/gb.php?ii=1547304&cl=246631&c=ib&aff=295250" rel="nofollow" target="_blank">This resource </a>is one I wish had been available when I started AIP back in 2014. And it’s only $28 <b>(which works out to less than $1 per e-book).</b> </div>
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<a href="https://www.e-junkie.com/ecom/gb.php?ii=1547304&cl=246631&c=ib&aff=295250" rel="nofollow" target="_blank"><img alt="August 2017 Favorites:The Complete AIP Resource Library" border="0" data-original-height="615" data-original-width="925" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVT8r_H4K4Dofx88pAPTjv_Lp9h59YTzBABznPmpm3umXeZCmcQnazOb0G12nOCC_gNuOk_bLzgWJuUnEMzIHBWzJvHVSY3YBAoWTV7cY0PkmCKhEXGC4SWU5GjtjcHHentNI9G-lC5iA/s640/AIP-resource-big-bundle-graphic-blue.png" title="August 2017 Favorites:The Complete AIP Resource Library" width="640" /></a></div>
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One other really unique aspect to <a href="https://www.e-junkie.com/ecom/gb.php?ii=1547304&cl=246631&c=ib&aff=295250" rel="nofollow" target="_blank">this resource library</a> is that 10% of each purchase will be donated to a charity in the health and wellness community. <b>How cool is that!?! </b></div>
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<li>Purchasing on Thursday, Aug 24 benefits <a href="https://www.heyhashi.org/" target="_blank">Hey Hashi</a> </li>
<li>Purchasing on Friday, Aug 25 benefits <a href="https://ancestralhealth.org/" target="_blank">Ancestral Health Society</a> </li>
<li>Purchasing on Saturday, Aug 26 benefits <a href="https://www.farmtoconsumer.org/" target="_blank">Farm-to-Consumer Legal Defense Fund</a> </li>
<li>Purchasing on Sunday, Aug 27 benefits <a href="http://terrywahls.com/about/the-wahls-foundation/" target="_blank">The Wahls Foundation</a> </li>
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However, <a href="https://www.e-junkie.com/ecom/gb.php?ii=1547304&cl=246631&c=ib&aff=295250" rel="nofollow" target="_blank">The Complete AIP Resource Library</a> is only available August 24 to 27, so don't delay! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuOnD8sunBivmMhX2AKrdVELskxfYoR5GA4hs-W6n0a7CFwKggbEv-5BMGQGzJGy0SXv1qo2sMRM0cw4oESs2dCL-NVfejDcPN5eoBHBvJOHR7NlhknjZvFqmazQBjmvyO8sUGO75rKA/s1600/PeachPicking2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="August 2017 Favorites: peach picking" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuOnD8sunBivmMhX2AKrdVELskxfYoR5GA4hs-W6n0a7CFwKggbEv-5BMGQGzJGy0SXv1qo2sMRM0cw4oESs2dCL-NVfejDcPN5eoBHBvJOHR7NlhknjZvFqmazQBjmvyO8sUGO75rKA/s640/PeachPicking2.jpg" title="August 2017 Favorites: peach picking" width="480" /></a></div>
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<b>Peach Season </b></div>
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Last weekend, we visited two farms, <a href="http://www.ciderhill.com/" target="_blank">Cider Hill Farm</a> and <a href="http://www.applecrest.com/" target="_blank">Applecrest Farm Orchard</a>, for their peach festivals. I hadn’t done any “pick your own” fruit or veggies before, and I thoroughly enjoyed the experience. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVckugamRtTAba8EK-nIvSpoq1sK-Kvp_cX1cbWZz34a2DPSAUr-cxjlGde_oVUFzp7WFyfODOeTnAqvdpouMZ0ISsjiCSad0lX5VyhxvgqJaK77ymfzE9jFGhQ2fiIJ-MiYOshp0EI0/s1600/PeachPicking1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="August 2017 Favorites: peach picking" border="0" data-original-height="1000" data-original-width="1333" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVckugamRtTAba8EK-nIvSpoq1sK-Kvp_cX1cbWZz34a2DPSAUr-cxjlGde_oVUFzp7WFyfODOeTnAqvdpouMZ0ISsjiCSad0lX5VyhxvgqJaK77ymfzE9jFGhQ2fiIJ-MiYOshp0EI0/s640/PeachPicking1.jpg" title="August 2017 Favorites: peach picking" width="640" /></a></div>
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Not only was it neat to see exactly where our food is grown, but it gave me a new appreciation for how much work farming can actually involve. <b>And there’s nothing quite like sampling a perfectly ripe, sun-warmed, freshly picked peach. </b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsK88_zDdArlnGcA7Pw6xFdk22bUxy3QZ1GEmJSxiCiE2CMUb7RKFLGTmOAyDfzOaZp0zE6T_ZLcrVHJ05FVIzhPiHh5INO88DXXSZbJCtTLcw8yulqP8GV7LjrlBQ654bqORgpdHVjY/s1600/Peaches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="August 2017 Favorites: freshly picked peaches" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsK88_zDdArlnGcA7Pw6xFdk22bUxy3QZ1GEmJSxiCiE2CMUb7RKFLGTmOAyDfzOaZp0zE6T_ZLcrVHJ05FVIzhPiHh5INO88DXXSZbJCtTLcw8yulqP8GV7LjrlBQ654bqORgpdHVjY/s640/Peaches.jpg" title="August 2017 Favorites: freshly picked peaches" width="480" /></a></div>
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Now that we’ve got peaches galore (nearly 40, to be exact), I’ve been adapting some of my recipes to utilize our peach bounty. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI00t6hMP-Dl8LslG42H3Jw37rHs3g3MzmQIngqM25mYVPiF-E21AsS4bwCDI692DI0rB7kMgujMJoZd6ys5vcz_pA7PpTZ6L-SsMfHNN7bBkpsIPlXrOIldMxNYR5uDcBSfCOR65PVYU/s1600/PeachCrumblesAIP-6703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="August 2017 Favorites: Peach Crumbles (AIP)" border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI00t6hMP-Dl8LslG42H3Jw37rHs3g3MzmQIngqM25mYVPiF-E21AsS4bwCDI692DI0rB7kMgujMJoZd6ys5vcz_pA7PpTZ6L-SsMfHNN7bBkpsIPlXrOIldMxNYR5uDcBSfCOR65PVYU/s640/PeachCrumblesAIP-6703.jpg" title="August 2017 Favorites: Peach Crumbles (AIP)" width="640" /></a></div>
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First, I adapted my <a href="http://sweet-treats-baking.blogspot.com/2015/03/strawberry-rhubarb-crumbles-aip-paleo.html" target="_blank">individual AIP strawberry rhubarb crumbles</a> into peach versions. I replaced the strawberries/rhubarb with 3 cups of chopped peaches, and I added 1/2 teaspoon of cinnamon to the both the tigernut crumble topping and to the peach filling. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLGy28qp5id1kKHFD4UETW2rqW2hyJq-lAMAcd8QctVaiWRkmilenrFS__6r5AOoAjxpwkk6WN1yE2aVId33ukGWmy8ArFUJFtg9nCjhiRXl1E7dMddIDU_LDmTgIOsm-gVx1UIEt2Ko/s1600/PeachGaletteAIP-6717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="August 2017 Favorites: Peach Galette (AIP)" border="0" data-original-height="664" data-original-width="1000" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLGy28qp5id1kKHFD4UETW2rqW2hyJq-lAMAcd8QctVaiWRkmilenrFS__6r5AOoAjxpwkk6WN1yE2aVId33ukGWmy8ArFUJFtg9nCjhiRXl1E7dMddIDU_LDmTgIOsm-gVx1UIEt2Ko/s640/PeachGaletteAIP-6717.jpg" title="August 2017 Favorites: Peach Galette (AIP)" width="640" /></a></div>
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Second, I adapted the AIP pear galette recipe from my e-book (don’t forget, it’s available in <a href="about:invalid#zClosurez" rel="nofollow" target="_blank">“The Complete AIP Resource Library”</a>) into an AIP peach galette. I reduce the water in the AIP pate brisee to 2 tsp because we’re experiencing higher humidity weather in NH, and I used peaches instead of pears for the filling, reducing the maple sugar a bit because the peaches were so sweet. And instead of making caramel sauce to go with it, I glazed the baked galette with some warmed fruit-sweetened apricot jam. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72W8bEW8aq-8Qiz1RfL2cLSRDduyMPaWTtXu6U1G96uwAQ14mQovZ1dNX-gMB1sAlHyO1vmLLcPCmUadYT5PrA613NnnbnxFhYUq5KRjl9x253q4I-jcKKV2OAl41bmFidk4mJo3fTlo/s1600/Paddleboard_5240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="August 2017 Favorites: Paddle Boarding" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72W8bEW8aq-8Qiz1RfL2cLSRDduyMPaWTtXu6U1G96uwAQ14mQovZ1dNX-gMB1sAlHyO1vmLLcPCmUadYT5PrA613NnnbnxFhYUq5KRjl9x253q4I-jcKKV2OAl41bmFidk4mJo3fTlo/s640/Paddleboard_5240.JPG" title="August 2017 Favorites: Paddle Boarding" width="480" /></a></div>
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<i><span style="font-size: x-small;">photo by my friend Bekah, who was brave enough to take her phone on the water ;)</span></i> </div>
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<b>Paddle Boarding </b></div>
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I caught the paddle boarding bug in July while at my family’s lake cabin in Minnesota, but, unfortunately the flies were so bad that I couldn’t be out on the water as much as I’d have liked. Then, some NH friends told me about <a href="http://www.contoocookcanoe.com/" target="_blank">a paddle boarding opportunity</a> on the Contoocook River outside Concord, NH. We made reservations, and went on a Sunday afternoon after church. We ended up paddle boarding for 4 miles, 2 miles of which were upstream <b>and</b> against the wind. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcVf5Gp0W7W3O3APHgI0QbWfepzCKsEMRjAsUGGqGd_AIe_IfTwSgEJaYYecDdvRKs0LkYAdjl-bFXxGh-ehURIsK4BQYLBOMw5PHaeuiPZoIsHZ41dHEPQhroMyVi5PxTVypiZMv39o/s1600/Paddleboard_5237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="August 2017 Favorites: Paddle Boarding" border="0" data-original-height="1000" data-original-width="1333" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcVf5Gp0W7W3O3APHgI0QbWfepzCKsEMRjAsUGGqGd_AIe_IfTwSgEJaYYecDdvRKs0LkYAdjl-bFXxGh-ehURIsK4BQYLBOMw5PHaeuiPZoIsHZ41dHEPQhroMyVi5PxTVypiZMv39o/s640/Paddleboard_5237.JPG" title="August 2017 Favorites: Paddle Boarding" width="640" /></a></div>
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<i><span style="font-size: x-small;">photo by my friend Bekah, who was brave enough to take her phone on the water ;)</span></i> </div>
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As someone who has struggled with chronic health issues and isn’t use to a ton of physical activity, I’m proud of myself for completing the entire paddle boarding excursion. Yes, I was exhausted by the end and I ended up having some of the worse muscle soreness I’ve ever experienced the evening after and the following day (more on that below), but I’d still go again :) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE_8iBoo-whR3-BNv7uYgfJ5_0ab8zWxudy5FLLONmGr4mBY8kEntEzQpaY91m-98JQHosL-bS6k97fkUowjJv04bBiEOr-zGJxRHH9l3I5J7kMe8IurIXr-QpRtgJIl83UQS2NiYKMU/s1600/CollagenVP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="August 2017 Favorites: Vital Proteins Collagen" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE_8iBoo-whR3-BNv7uYgfJ5_0ab8zWxudy5FLLONmGr4mBY8kEntEzQpaY91m-98JQHosL-bS6k97fkUowjJv04bBiEOr-zGJxRHH9l3I5J7kMe8IurIXr-QpRtgJIl83UQS2NiYKMU/s640/CollagenVP.jpg" title="August 2017 Favorites: Vital Proteins Collagen" width="480" /></a></div>
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<b><a href="http://amzn.to/2iro8OF" rel="nofollow" target="_blank">Vital Proteins Collagen</a> </b></div>
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Post-paddle boarding, I had some of the <b>worst</b> muscle soreness and stiffness I’ve ever experienced, but I’m also amazed at how quickly my body bounced back. While I can’t say exactly why I recovered so quickly, I suspect my increased consumption in collagen aided at least a little. I typically put the collagen powder in smoothies. Sometimes I use <a href="http://amzn.to/2iro8OF" rel="nofollow" target="_blank">plain collagen</a>, but other times, if I really want to up the nutrient density (and my vegetable consumption), I’ll use the <a href="http://amzn.to/2g5p3Ud" rel="nofollow" target="_blank">collagen veggie blend </a> Vital Proteins developed with Dr. Sarah Ballantyne. The <a href="http://amzn.to/2iro8OF" rel="nofollow" target="_blank">plain collagen</a> is pretty much tasteless, however the <a href="http://amzn.to/2g5p3Ud" rel="nofollow" target="_blank">veggie blend</a> does have a stronger flavor, so I often use it in smoothies that use sweeter or stronger flavored fruits, like banana or dark cherries. My husband is also a big fan of collagen, though he mixes <a href="http://amzn.to/2iro8OF" rel="nofollow" target="_blank">plain collagen</a> with coffee and coconut oil in the mornings for a homemade bulletproof latte. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc9ZA1tjFSlT55pYlkL59q9Fa_Vus_lYPlCHQyaZGcJx4gAO_IhXiCYDb5X1XwbVUq-YCcJWlqYnQueGal7j7D_1mQ2AM7wWQJi7OdXQwY7JaEIDeL9hOJv_l8qtuZYpA9Gu7WBXs8io/s1600/JennessBeach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="August 2017 Favorites: Jenness Beach Walks" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc9ZA1tjFSlT55pYlkL59q9Fa_Vus_lYPlCHQyaZGcJx4gAO_IhXiCYDb5X1XwbVUq-YCcJWlqYnQueGal7j7D_1mQ2AM7wWQJi7OdXQwY7JaEIDeL9hOJv_l8qtuZYpA9Gu7WBXs8io/s640/JennessBeach.jpg" title="August 2017 Favorites: Jenness Beach Walks" width="640" /></a></div>
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<b>Long Walks by the Beach </b></div>
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Winter is coming! <i>(Sorry, I couldn’t resist that Game of Thrones reference, haha!)</i> I’ve started noticing the days are getting shorter and in looking at the calendar, and I know fall/winter will be here before we know it. I’ve always been a person who loves being near water, whether it’s a lake or the ocean, and I find that there’s something about being near water that refreshes and reenergizes me. While the weather is still beautiful, I’m encouraging myself to take advantage of the Atlantic Ocean being a manageable drive away. Especially when I travel to the <a href="http://www.seacoastgrowers.org/exeter-farmers-market/" target="_blank">farmer’s market</a>, it’s so easy to drive just a little further to the beach, and go for a walk. Not only do these walks help refresh and reenergize my soul, but they also give me some easy physical activity and some vitamin D, if the sun is shining. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga79FmcbGRELpckI_FsgKPC-2lEnEwe1JIaYYjfVNtXlhBfHj9DRhQaqWIwRJqrrt0H5aFVLvEmqZP5UdUOi7g7BqsBhQ7-pLw2TCPirRWaPu4Id4wepR9yDt10FEgsuH67QNdZcZdwsg/s1600/OnionSaltTJ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="August 2017 Favorites: Trader Joe's Onion Salt (AIP) " border="0" data-original-height="1275" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga79FmcbGRELpckI_FsgKPC-2lEnEwe1JIaYYjfVNtXlhBfHj9DRhQaqWIwRJqrrt0H5aFVLvEmqZP5UdUOi7g7BqsBhQ7-pLw2TCPirRWaPu4Id4wepR9yDt10FEgsuH67QNdZcZdwsg/s640/OnionSaltTJ.jpg" title="August 2017 Favorites: Trader Joe's Onion Salt (AIP) " width="500" /></a></div>
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<b><a href="https://www.traderjoes.com/digin/post/onion-salt" target="_blank">Trader Joe’s Onion Salt</a> (AIP)</b></div>
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As I’ve been spending more time outdoors and doing summer-y activities this month, I’ve been spending less time in the kitchen, and have embraced quicker, more simple meals. This <a href="https://www.traderjoes.com/digin/post/onion-salt" target="_blank">onion salt</a>, which I buy at Trader Joe’s, has been an easy-yet-flavorful addition to my spice collection. I most often sprinkle it on a microwaved white sweet potato, but it’s also been great on oven-baked sweet potato fries, in scrambled eggs (AIP-reintroduction), on roasted vegetables etc. It also may be a blend I take with me when traveling in the future. If you don’t have a Trader Joe’s near by, this blend would also be pretty easy to mix up at home. </div>
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<b>So those are a few of my favorites from August. What are you loving lately?</b></div>
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<i><span style="font-size: x-small;">Some of these items include affiliate links, meaning Sweet Treats makes a small commission off items purchased after a link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com24tag:blogger.com,1999:blog-2182996236057086378.post-70047569338949207932017-07-31T22:39:00.002-04:002017-08-23T21:57:32.552-04:00June and July 2017 favorites <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_-vb419beiJI3INiMAoa0VHEXCKYz6ikAFPzhsm4f8E9N97zDqDNUiyo2axf2qOtCAOsdbXuxFT-X7pIG6qsN6otSTptRCYEPmsj0nPBpimH5NUZaQFQPE8jImqEo0tjm7JzQ-omwgg/s1600/JuneJuly2017Favorites-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_-vb419beiJI3INiMAoa0VHEXCKYz6ikAFPzhsm4f8E9N97zDqDNUiyo2axf2qOtCAOsdbXuxFT-X7pIG6qsN6otSTptRCYEPmsj0nPBpimH5NUZaQFQPE8jImqEo0tjm7JzQ-omwgg/s640/JuneJuly2017Favorites-01.png" width="640" /></a></div>
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A couple months, I started a new series where at the end of each month I share some of my favorite things. Some may be things I’m reading or watching. Some may be body or beauty products. Some may be kitchen and food related. Some may be travel or adventure related. <b>Today I’m sharing my June and July favorites</b> <i>(in no particular order).</i><br />
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<i>Note: some of these items contain affiliate links, but nothing in this post is directly sponsored by any company... I'm just sharing what I like! </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBA0b8wbOzd0raL7FQYiljTFpr4lNBRJn7OnalOOhsnHxpERTXJvqEJBJn09A9ijtH6U5Ksxy5SOocY3Wkdail_V_sR-lkFqFp6a9GdRW2GBSDd9Hv-zrN5hr0FP5CE0c15UDAURzqMU/s1600/31981514-DCE0-47C7-BD15-29B50661C681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="June and July 2017 favorites | Airbnb" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBA0b8wbOzd0raL7FQYiljTFpr4lNBRJn7OnalOOhsnHxpERTXJvqEJBJn09A9ijtH6U5Ksxy5SOocY3Wkdail_V_sR-lkFqFp6a9GdRW2GBSDd9Hv-zrN5hr0FP5CE0c15UDAURzqMU/s640/31981514-DCE0-47C7-BD15-29B50661C681.jpg" title="June and July 2017 favorites | Airbnb" width="480" /></a></div>
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<b>Travel: <a href="http://www.airbnb.com/c/laurav621" rel="nofollow" target="_blank">Airbnb</a> </b><br />
After not traveling for almost the first 6 months of 2017, I’ve made up for lost time! We traveled to NYC the end of June/beginning of July, to North Dakota/Minnesota the middle two weeks of July, unexpectedly to South Carolina (while in the middle of our ND/MN trip) for a funeral, and now I’m currently in Minneapolis on a quick trip. Whew!<br />
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For the NYC trip and the SC trip, we used <a href="http://www.airbnb.com/c/laurav621" rel="nofollow" target="_blank">Airbnb</a> for our lodging. Both were great experiences and we especially loved having a full kitchen at our disposal. I don’t love to do a lot of cooking while on trips—I’d much rather bring a bunch of batch-cooked foods with me & reheat as necessary, but it was nice to have a full fridge and freezer for storing foods and to be able to make easy breakfasts for family. Also, for both of these trips, it was much more economical to book with <a href="http://www.airbnb.com/c/laurav621" rel="nofollow" target="_blank">Airbnb</a> than to stay in hotels.<br />
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Make sure to vet your <a href="http://www.airbnb.com/c/laurav621" target="_blank">Airbnb</a> listings well before booking them. If you’re especially keen on having a good kitchen, make sure to read whether it’s fully equipped or not, and pay attention to what’s in the photos. Even in a fully equipped kitchen (and even if i’m not planning on doing much actual cooking), I usually bring along some of my own kitchen tools, such as <a href="http://amzn.to/293EpUx" rel="nofollow" target="_blank">dish soap</a> & a <a href="http://amzn.to/2987Fc8" target="_blank">sponge</a>, a <a href="http://amzn.to/28YdqFl" target="_blank">dish towel</a> (which also doubles as a hot pad), a mini <a href="http://amzn.to/2954JwL" rel="nofollow" target="_blank">cutting board</a>, <a href="http://amzn.to/28Yd3u8" rel="nofollow" target="_blank">paring knife</a>, <a href="http://www.williams-sonoma.com/products/williams-sonoma-small-silicone-spatula-classic-wood-handle/?pkey=e%7Cspatula%7C66%7Cbest%7C0%7C1%7C24%7C%7C6&cm_src=PRODUCTSEARCH" target="_blank">spatula</a>, <a href="http://amzn.to/2vhlksW" target="_blank">kitchen shears</a>, and ziplock bags.<br />
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For more information on how I travel while following AIP, check out these two posts <a href="http://sweet-treats-baking.blogspot.com/2016/06/traveling-on-aip-part-1-pre-trip.html" target="_blank">here</a> AND <a href="http://sweet-treats-baking.blogspot.com/2016/07/aip-travel-part-2-travel-days.html" target="_blank">here</a>. I myself was so out of practice with traveling that I referenced my own posts before recent trips ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeW-wyjoddCC4zA3nsZGOqGmblgQbk62bQi4BgCMiaLZQyWPCDL-mZp_FT42ZuKjeEsRjVDaij5fKJl85OuzsggwCS_GWdqXNQvDjyBBBPO428ThRQBSWNSnJvH7SGMK4JLZDSnTyjUaU/s1600/EEF4966D-4D28-497B-B8DC-225EC0B67428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="June and July 2017 favorites | German Sweet Potato Salad from "Nourish"" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeW-wyjoddCC4zA3nsZGOqGmblgQbk62bQi4BgCMiaLZQyWPCDL-mZp_FT42ZuKjeEsRjVDaij5fKJl85OuzsggwCS_GWdqXNQvDjyBBBPO428ThRQBSWNSnJvH7SGMK4JLZDSnTyjUaU/s640/EEF4966D-4D28-497B-B8DC-225EC0B67428.jpg" title="June and July 2017 favorites | German Sweet Potato Salad from "Nourish"" width="480" /></a></div>
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<b>Recipe: The German (White Sweet) Potato Salad from <a href="http://amzn.to/2vhyVAB" rel="nofollow" target="_blank">“Nourish: the Paleo Healing Cookbook”</a></b><br />
I am ever so thankful to my friend Rachael from <a href="http://meatified.com/" target="_blank">“Meatified”</a> for developing this potato salad recipe. I’ve made it many many times (including two double batches in July alone), & it’s always a crowd pleaser, even for non-AIP/Paleo people. It’s also a salad that gets better with age, so don’t be afraid to make it a little in advance (or to make a double batch). A couple minor changes I make: I usually sub finely chopped scallions for the chives—I never have chives on hand, but I always have scallions. I also really like celery & will add a little more than the recipe calls for. And when in doubt, double the recipe. You’ll never regret the leftovers.<br />
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<a href="http://amzn.to/2vhyVAB" rel="nofollow" target="_blank">“Nourish”</a> is full of delicious, all-AIP, restaurant-quality recipes. While this potato salad recipe can only be found in <a href="http://amzn.to/2vhyVAB" rel="nofollow" target="_blank">“Nourish,”</a> I’d say the purchase price of the book is worth it even if you only make this potato salad! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxSAY4AcWbn3qvaXon0AX2Z0-sL_e6B2woIa51zD15uDYlizWlJhxuSCyCazWv2ibdyKhpgB9zwWmaxR6O1hgJBOAM2PHRhqo0keiahItoPlUGT_qKG5JdHyKwsm1BCCnShQ5X8d-F98/s1600/E71BCC18-D787-4217-84F6-473E6E6CE481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="June and July 2017 favorites | Kitchen Shears" border="0" data-original-height="1000" data-original-width="1333" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGxSAY4AcWbn3qvaXon0AX2Z0-sL_e6B2woIa51zD15uDYlizWlJhxuSCyCazWv2ibdyKhpgB9zwWmaxR6O1hgJBOAM2PHRhqo0keiahItoPlUGT_qKG5JdHyKwsm1BCCnShQ5X8d-F98/s640/E71BCC18-D787-4217-84F6-473E6E6CE481.jpg" title="June and July 2017 favorites | Kitchen Shears" width="640" /></a></div>
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<b>Tool: Kitchen Shears</b><br />
I have the Mercer Culinary Kitchen Shears (http://amzn.to/2vhlksW)<br />
One kitchen tool I never like to be without is my <a href="http://amzn.to/2vhlksW" rel="nofollow" target="_blank">kitchen shears</a>. I only began using specific <a href="http://amzn.to/2vhlksW" rel="nofollow" target="_blank">kitchen shears</a> in earnest since culinary school, but they’re a tool I use so often that I have multiple pairs. They’re not only useful for opening packaging, but I also use them to cut bacon into pieces, snipping herbs, cutting scallions, butterflying poultry, and much more. I never realized how much I rely on my <a href="http://amzn.to/2vhlksW" rel="nofollow" target="_blank">shears</a> until traveling to other kitchens and NOT having them along!<br />
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I have the <a href="http://amzn.to/2vhlksW" rel="nofollow" target="_blank">Mercer Culinary Kitchen Shears</a>, but there are other good quality options out there. One feature I especially look for is that they come apart, which makes cleaning them (and drying them) much easier.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquxfHk-ld633VeTy1J27YfYd7Yj5ewcqIAZDueralE-VonuzwFci_DuFfaYL0Ko0Pwvrtdgb9oJWck4OVAnIztMVWVzHvzYVWo8N55lN3ITdLq9QhW4A300h-luHGp0V-cynNfEJK780/s1600/015A82EB-63D0-446F-BFFA-E1AF95B55D2D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="June and July 2017 favorites | Trader Joe's Organic Grass fed Hot Dogs (nightshade-free!!)" border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquxfHk-ld633VeTy1J27YfYd7Yj5ewcqIAZDueralE-VonuzwFci_DuFfaYL0Ko0Pwvrtdgb9oJWck4OVAnIztMVWVzHvzYVWo8N55lN3ITdLq9QhW4A300h-luHGp0V-cynNfEJK780/s640/015A82EB-63D0-446F-BFFA-E1AF95B55D2D.jpg" title="June and July 2017 favorites | Trader Joe's Organic Grass fed Hot Dogs (nightshade-free!!)" width="480" /></a></div>
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<b>(Almost) AIP Product: Trader Joe’s <a href="https://www.traderjoes.com/digin/post/organic-grassfed-uncured-beef-hot-dogs" target="_blank">Organic Grassfed Hot Dogs</a> NIGHTSHADE FREE! </b><br />
It’s really ironic, given my former vegetarian ways, how much I really love hot dogs. But, I hadn’t eaten hot dogs in over 3 years since nearly all hot dogs contain “spices,” which generally means NIGHTSHADE ALERT. However, hot dogs are back in my diet, thanks to these <a href="https://www.traderjoes.com/digin/post/organic-grassfed-uncured-beef-hot-dogs" target="_blank">organic grass fed hot dogs</a> from Trader Joe’s. They do require AIP reintroductions of white pepper and nutmeg, but they are completely nightshade free (and delicious). I’ve also reintroduced mustard, so I enjoy dipping my hot dogs in <a href="http://amzn.to/2vUbmLa" rel="nofollow" target="_blank">Sir Kensington’s Dijon Mustard</a>.<br />
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One tip: should you need to cook your hot dogs on a shared grill, such as at a friend’s house for a BBQ, wrap the hot dogs in foil & then grill. They won’t get grill marks, but there also won’t be cross-contamination.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_FYg_mTBB3kBlc44aFAt4QOltb_PaxdbCw3DlHNn1M_PhqVZ6dMFE6dfwo95kO71PMxtJ5BN7U_q8c1LScFchhIjrn6YuRSbX3j_pZdd9UKx1vCt2iiLLV2RYrf8Iz6OkvamMBY3H8w/s1600/IMG_1906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="June and July 2017 favorites | Paleo On The Go" border="0" data-original-height="1250" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_FYg_mTBB3kBlc44aFAt4QOltb_PaxdbCw3DlHNn1M_PhqVZ6dMFE6dfwo95kO71PMxtJ5BN7U_q8c1LScFchhIjrn6YuRSbX3j_pZdd9UKx1vCt2iiLLV2RYrf8Iz6OkvamMBY3H8w/s640/IMG_1906.JPG" title="June and July 2017 favorites | Paleo On The Go" width="512" /></a></div>
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<i><span style="font-size: x-small;">My first POTG order from August 2016. Note: some of their packaging has changed since then!</span></i> </div>
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<b>Convenience Food: Paleo On The Go</b><br />
I’ve placed 4 large orders from <a href="http://www.paleoonthego.com/?AffId=227" rel="nofollow" target="_blank">Paleo On The Go</a>’s AIP menu over the past year & have found it to be a great option, especially when traveling. For those not familiar with <a href="http://www.paleoonthego.com/?AffId=227" rel="nofollow" target="_blank">POTG</a>, they’re a paleo (with AIP options) frozen meal company that delivers throughout the US. I’ve primarily used their meals as a replacement for eating out while traveling. Yes, they can be more expensive than traditional frozen meals, but <a href="http://www.paleoonthego.com/?AffId=227" rel="nofollow" target="_blank">POTG</a> makes delicious products and they use high quality ingredients. It’s such a treat to eat good food that I’m confident won’t cause me to get sick (like eating out sometimes can) and that I didn’t have to make myself! My personal favorite has been the <a href="http://www.paleoonthego.com/homemade-beef-pot-pie" target="_blank">beef pot pies</a>.<br />
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<a href="http://www.paleoonthego.com/?AffId=227" rel="nofollow" target="_blank">POTG</a> also came in really handy earlier this month while we were in ND visiting my parents—I’d had a big order of <a href="http://www.paleoonthego.com/?AffId=227" rel="nofollow" target="_blank">POTG</a> products shipped to their house ahead of our arrival—but suddenly found out we needed to go to SC for a funeral. I didn’t have enough time to do as much batch cooking as I normally would for a trip like that, but thankfully I could take some <a href="http://www.paleoonthego.com/?AffId=227" rel="nofollow" target="_blank">POTG</a> things (like <a href="http://www.paleoonthego.com/beef-breakfast-empanadas" target="_blank">beef breakfast empanadas</a> and <a href="http://www.paleoonthego.com/bacon-apple-chicken-burger" target="_blank">bacon apple chicken burgers with maple cranberry sauce</a> and <a href="http://www.paleoonthego.com/chicken-breakfast-sausage" target="_blank">chicken breakfast sausage</a>) frozen in my checked luggage. I then used our Airbnb oven to re-heat some of them, & some items (like the breakfast sausage) I just ate cold! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg907bHrprqdSWrAmzSXgzj_JdbaT6ibicEBZo9CC-s4P23XTdF-mgaT8ikAOXADgxRTlRcojXetgXfmoqFnPkKal09QDfBrJt-ulmQLXfTii5ESH3uZorMVY5TLjxsbuivW3dn9Y805eg/s1600/27732F99-68AC-46BB-A7B8-9D80AF339E4D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="June and July 2017 favorites | Beautycounter Sun Screen" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg907bHrprqdSWrAmzSXgzj_JdbaT6ibicEBZo9CC-s4P23XTdF-mgaT8ikAOXADgxRTlRcojXetgXfmoqFnPkKal09QDfBrJt-ulmQLXfTii5ESH3uZorMVY5TLjxsbuivW3dn9Y805eg/s640/27732F99-68AC-46BB-A7B8-9D80AF339E4D.jpg" title="June and July 2017 favorites | Beautycounter Sun Screen" width="640" /></a></div>
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<b>Beauty: <a href="http://www.beautycounter.com/skin-care.html#sunscreen" target="_blank">Beautycounter Sun Screen</a></b><br />
As I’ve cleaned up my body products, finding good quality sunscreen that works and isn’t full of bad ingredients (and doesn’t leave me looking ghostly white) has been a challenge! Last summer, I won a tube of <a href="http://www.beautycounter.com/skin-care/sunscreen/protect-broad-spectrum-spf-30-all-over-sunscreen.html" target="_blank">Beautycounter Protect All Over Sunscreen SPF 30</a> from a Beautycounter party and I’ve been hooked ever since. I love that it works well, it has good ratings from <a href="http://www.ewg.org/skindeep/search.php?query=beautycounter+sunscreen&search_group=everything&ptype2=#.WX0KVBiZPUo" target="_blank">EWG</a>, AND it doesn’t leave my skin all white.<br />
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I’ve also become a fan of their sunscreen sticks. Especially while we were traipsing around NYC, it was so handy to have the <a href="http://www.beautycounter.com/skin-care/sunscreen/protect-stick-sunscreen-spf-30-sweet-tooth-face.html" target="_blank">face-sized sunscreen stick</a> in my purse for easy reapplication. I've also recently ordered a <a href="http://www.beautycounter.com/skin-care/sunscreen/protect-stick-sunscreen-body.html" target="_blank">body-sized sunscreen stick</a>, but I haven't had a chance to try it yet.<br />
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While I’m not a consultant with Beautycounter, you can order products through your favorite consultant (I’m sure you probably know *someone* who sells it, if you’re in the AIP/Paleo-sphere) or through the Beautycounter website. <br />
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<div style="text-align: center;">
<b>So those are a few of my favorites from June and July. What are you loving lately?</b></div>
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<div style="text-align: center;">
<i><span style="font-size: x-small;">Some of these items include affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">after a link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com73tag:blogger.com,1999:blog-2182996236057086378.post-67773313643484086872017-07-02T20:53:00.001-04:002017-07-02T20:53:59.373-04:00Berry Coconut Pie (AIP, Paleo, Coconut-free) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4YcCeEoIsSwxy5klV1xVzIwxIy9Tyxx9eU3cRyWCDX6eF_lV_oSehtSl26ITX3_NAZG_E9Kst_uAn_AKUlOBjDcLhDMccV2sTu4zWwdCrkLO9P8WvF0QshRLvNkPO7_rbqZxd7lNp88/s1600/BerryPomegranatePieAIP2-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Berry Coconut Pie (AIP, Paleo, Coconut-free) " border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4YcCeEoIsSwxy5klV1xVzIwxIy9Tyxx9eU3cRyWCDX6eF_lV_oSehtSl26ITX3_NAZG_E9Kst_uAn_AKUlOBjDcLhDMccV2sTu4zWwdCrkLO9P8WvF0QshRLvNkPO7_rbqZxd7lNp88/s640/BerryPomegranatePieAIP2-01.png" title="Berry Coconut Pie (AIP, Paleo, Coconut-free) " width="640" /></a></div>
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Continuing my pie-making-spree and just in time for the 4th of July holiday is this berry pomegranate pie. It’s a rift off my <a href="http://sweet-treats-baking.blogspot.com/2015/07/berry-panna-cotta-pie-aip-paleo.html" target="_blank">Patriotic Panna Cotta Pie</a> from 2015, but this one can be made coconut-free, in case of coconut allergies or dislike of coconut.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjU6BrBSUSOdjVypBBWCMbGTFtO8Z2t3vdjP3OG1pbIfaQHtokc9lPE51-d7HgKFFfJCb6tJB0VCf9d6expP0pFIOFjbnWsUbpksmhqSCr07jwOP16TGl7SwtukuleGPTIBPFg7g3jr8/s1600/BerryPomegranatePiePaleoAIP-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Berry Coconut Pie (AIP, Paleo, Coconut-free) " border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjU6BrBSUSOdjVypBBWCMbGTFtO8Z2t3vdjP3OG1pbIfaQHtokc9lPE51-d7HgKFFfJCb6tJB0VCf9d6expP0pFIOFjbnWsUbpksmhqSCr07jwOP16TGl7SwtukuleGPTIBPFg7g3jr8/s640/BerryPomegranatePiePaleoAIP-5.jpg" title="Berry Coconut Pie (AIP, Paleo, Coconut-free) " width="480" /></a></div>
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Making the crust is probably the most challenging part of the dessert, but after that, it’s super easy! I tested this filling recipe <a href="https://www.instagram.com/p/BHcyrzSDdlK/?taken-by=lauravein" target="_blank">last 4th of July</a>, and brought a couple pies to a pool party with friends. There were ZERO leftovers —kids and non-AIP/Paleo people alike all gobbled it up :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaaQlfYoe78QqCBWBkhrNSoVI-tlYQhi9_KuSnpSChasJp7cs_aH9sqeZw43Y6SlEvEkhmmRKER_VyhIPxbBZSg7ddD0Iopu5NFkVc9lx5Sm_NSkg6L6pO3kJKDptuPvmQIKR5_9q7T4/s1600/BerryPomegranatePiePaleoAIP-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Berry Coconut Pie (AIP, Paleo, Coconut-free) " border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaaQlfYoe78QqCBWBkhrNSoVI-tlYQhi9_KuSnpSChasJp7cs_aH9sqeZw43Y6SlEvEkhmmRKER_VyhIPxbBZSg7ddD0Iopu5NFkVc9lx5Sm_NSkg6L6pO3kJKDptuPvmQIKR5_9q7T4/s640/BerryPomegranatePiePaleoAIP-6.jpg" title="Berry Coconut Pie (AIP, Paleo, Coconut-free) " width="480" /></a></div>
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In these photos, I used leftover <a href="http://sweet-treats-baking.blogspot.com/2017/06/lard-cassava-pie-crust-paleo-nut-free.html" target="_blank">Lard Cassava Pie Crust (Paleo)</a>, but if you need an AIP pie crust that is also coconut-free, I’ve got an AIP Pâte Brisée recipe in my e-book H<a href="http://sweet-treats-baking.blogspot.com/p/holiday-sweet-treats-e-book.html" target="_blank">oliday Sweet Treats</a> (though does use palm shortening)--I would recommend doubling that recipe to ensure enough dough for a 9" pie. You may be able to find other coconut-free AIP pie crust recipes online, but I haven't tried any of them. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6Auc2wVVSibnIko0f1eLliS107WCsYt3DkBvDx9n02yr7ONKXmUaSzvUm9IBkgYv3zpvfzqnUNx39iyyQj4BUbso3D0UP50BAbXaM_rJZ3v89Xx-GXczcDSwtxD2JQXNMu4cQBQx7Ho/s1600/BerryPomegranatePiePaleoAIP-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Berry Coconut Pie (AIP, Paleo, Coconut-free) " border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6Auc2wVVSibnIko0f1eLliS107WCsYt3DkBvDx9n02yr7ONKXmUaSzvUm9IBkgYv3zpvfzqnUNx39iyyQj4BUbso3D0UP50BAbXaM_rJZ3v89Xx-GXczcDSwtxD2JQXNMu4cQBQx7Ho/s640/BerryPomegranatePiePaleoAIP-7.jpg" title="Berry Coconut Pie (AIP, Paleo, Coconut-free) " width="480" /></a></div>
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**As with most of my recipes, I’ve only tested this recipe using the grams measurements included. I’ve figured out volume measurements with math, but have not personally tested them. I HIGHLY recommend using <a href="http://amzn.to/2te0h9H" rel="nofollow" target="_blank">a kitchen scale</a> + grams measurements to ensure the most successful end product.**<br />
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<b>Berry Pomegranate Pie (AIP, Paleo, Coconut-free) </b><br />
<i>yield’s one 9-inch pie (approximately 8 servings) </i><br />
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9-inch AIP/Paleo crust, baked (see instructions below)—<i>I used my <a href="http://sweet-treats-baking.blogspot.com/2017/06/lard-cassava-pie-crust-paleo-nut-free.html" target="_blank">Lard Cassava Pie Crust (Paleo)</a>, but in the past I’ve also used Martine from Eat Heal Thrive’s <a href="http://eathealthrive.ca/pie-crust-sweet-and-savory-paleo-aip/" target="_blank">Sweet and Savory Pie Crust</a> (AIP, but not coconut free) </i><br />
383 grams (1 1/2 cup) organic pomegranate juice<br />
24 grams (1 tablespoon) honey<br />
11 g (1 tablespoon) <a href="http://amzn.to/2tYmV2Y" rel="nofollow" target="_blank">gelatin</a> <br />
1/8 tsp <a href="http://amzn.to/2t17o2c" rel="nofollow" target="_blank">vanilla bean powder</a> (optional)<br />
2 cups (250 to 275 grams) berries—<i>I used a mix of strawberries, raspberries, blueberries, and blackberries & I cut most everything in half</i><br />
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<b>Blind Baking Instructions for the <a href="http://sweet-treats-baking.blogspot.com/2017/06/lard-cassava-pie-crust-paleo-nut-free.html" target="_blank">Lard Cassava Pie Cr</a><a href="http://sweet-treats-baking.blogspot.com/2017/06/lard-cassava-pie-crust-paleo-nut-free.html" target="_blank">ust (Paleo)</a></b>:<br />
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<ol>
<li>Roll the dough between <a href="http://amzn.to/2u9BWy9" rel="nofollow" target="_blank">parchment paper</a> until it is a circle approximately 12 to 13 inches in diameter. Use the parchment paper to help transfer the dough to a 9-inch glass pie pan. Gently press the dough into the pan. Crimp the edges as desired. Refrigerate for 20 minutes. </li>
<li>Preheat the oven to 375 F. </li>
<li>Line the chilled shell with parchment paper & place beans or rice on the parchment to act as weights (NOTE: the beans/rice are NOT eaten). Bake in the preheated oven for 15 minutes. </li>
<li>Then, carefully remove the parchment with the beans/rice & place the pie shell back in the oven for an additional 15 to 20 minutes. </li>
<li>Cool completely before using. </li>
</ol>
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<b>Blind Baking Instructions for the <a href="http://eathealthrive.ca/pie-crust-sweet-and-savory-paleo-aip/" target="_blank">Sweet and Savory Crust (AIP)</a> from Eat Heal Thrive:</b><br />
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<ol>
<li>Preheat the oven to 325 F. Make the crust as directed in the recipe. </li>
<li>Press the dough into a 9-inch glass pan. Do NOT pierce the bottom with a fork. </li>
<li>Bake in the preheated oven for 20 to 25 minutes, or until golden around the edges. </li>
</ol>
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<b>To make the filling: </b><br />
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<ol>
<li>Pour the pomegranate juice into a medium sauce pan. Drizzle in the honey. Sprinkle the gelatin over the surface of the juice. Allow the gelatin to bloom for 10 minutes. </li>
<li>Meanwhile, prepare the berries by cutting them in half (or quarters for strawberries) & placing them in the baked & cooled pie shell. For ease of transport in and out of the refrigerator, place the pie pan onto a <a href="http://amzn.to/2toGYui" target="_blank">quarter sheet pan</a>. </li>
<li>After the gelatin has bloomed, add the vanilla powder. Heat the sauce pan over medium heat, whisking constantly, until the gelatin melts. </li>
<li>Carefully pour the pomegranate mixture in the berry-filled pie shell. Transfer to the refrigerator to set for at least 2 hours, or up to overnight. </li>
<li>Cover any leftovers and store them in the refrigerator. The pie is best consumed within 24 to 36 hours, or else the crust begins to get soggy. </li>
</ol>
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Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com33tag:blogger.com,1999:blog-2182996236057086378.post-46052254188431779612017-06-26T13:55:00.002-04:002017-06-26T13:55:56.680-04:00Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyoqT211jvx6ElrVSnjZPpyu3HqMrP5vKN0sS3O0G5JhxuOd7WxYOMzCotLbiwy6zp1xvirC1vpI6I5EE6Bb338KIhiFVZAuQ6YSIHFPHivNrNSyvC2Kz9eJWidId1d-A03cLnB3uiU4/s1600/LardCassavaPieCrust_1-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyoqT211jvx6ElrVSnjZPpyu3HqMrP5vKN0sS3O0G5JhxuOd7WxYOMzCotLbiwy6zp1xvirC1vpI6I5EE6Bb338KIhiFVZAuQ6YSIHFPHivNrNSyvC2Kz9eJWidId1d-A03cLnB3uiU4/s640/LardCassavaPieCrust_1-01.png" title="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " width="480" /></a></div>
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I’ve been on a bit of a pie spree lately. I blame rhubarb season and the fact that I’ve been more successful with my egg consumption since finding really amazing local soy-free eggs. My Grandma Vein is famous (at least in my family) for her rhubarb custard pie. I’ve been on a mission to perfect a version of her recipe that I can eat. Unfortunately, my rhubarb supply has run out for the season, so I’ll have to wait until next year to share my paleo rhubarb custard pie. But I did manage to perfect a paleo version of her crust recipe. PS, if you need an AIP pie crust recipe, I’ve got one in my e-book <a href="http://sweet-treats-baking.blogspot.com/p/holiday-sweet-treats-e-book.html" target="_blank">Holiday Sweet Treats</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYhyHJ9LUu92EvHif1kjbksgJLQa2_1hDv69GfDTEo0BhrTBvEvsvcGeb_XG3ThMwucwbdrAYtXQcUYVjGY_EpIMyPTHGlu6AZSMRRIIHc1y5ecdp49w09C9pG48CLTPj0FtpR3WTaK0/s1600/LardCassavaPaleo_2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYhyHJ9LUu92EvHif1kjbksgJLQa2_1hDv69GfDTEo0BhrTBvEvsvcGeb_XG3ThMwucwbdrAYtXQcUYVjGY_EpIMyPTHGlu6AZSMRRIIHc1y5ecdp49w09C9pG48CLTPj0FtpR3WTaK0/s640/LardCassavaPaleo_2-2.jpg" title="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YA0ixyCSFQPg_pAs-uDL4l4YrZdQBchrTcT6j4IoeM4kjW2gImFFkZYe77V8t6A7NbHaBFdbAPqhtQbpmZBmmnu8Df_NxvuIMSZVKXghR7pUJbaqISOLAVTtXMGu2rBfKHsDrw-fc-o/s1600/LardCassavaPaleo_3-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YA0ixyCSFQPg_pAs-uDL4l4YrZdQBchrTcT6j4IoeM4kjW2gImFFkZYe77V8t6A7NbHaBFdbAPqhtQbpmZBmmnu8Df_NxvuIMSZVKXghR7pUJbaqISOLAVTtXMGu2rBfKHsDrw-fc-o/s640/LardCassavaPaleo_3-2.jpg" title="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " width="480" /></a></div>
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Grandma has made a lot of pies in her nearly 90 years of life, and she’s also tinkered with different pie crust recipes. I can remember making pies with her (like <a href="http://sweet-treats-baking.blogspot.com/2012/08/silent-sunday-peach-pie-with-grandma_12.html" target="_blank">this peach pie</a>) and sometimes we used shortening (usually butter flavored Crisco), and sometimes we used lard, and sometimes we used a combination of shortening and lard.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzSkAESCqbuT2OFdv3lv2pHjg6qfMhYuY6F5RfDpRTC-ndudChxbEOt7Y30j-j7wwudawfDSA2_BqkJx8MyP-BrqzKwfHMOAyNMp4bxr3fo7WrVmU3hUejfbmhKlXm5AP8scRA3vZqQo/s1600/LardCassavaPaleo_10-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " border="0" data-original-height="1000" data-original-width="1333" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzSkAESCqbuT2OFdv3lv2pHjg6qfMhYuY6F5RfDpRTC-ndudChxbEOt7Y30j-j7wwudawfDSA2_BqkJx8MyP-BrqzKwfHMOAyNMp4bxr3fo7WrVmU3hUejfbmhKlXm5AP8scRA3vZqQo/s640/LardCassavaPaleo_10-2.jpg" title="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " width="640" /></a></div>
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While Grandma’s original crust recipe used all lard, I’ve adjusted my version to use half lard and half shortening for a couple of reasons…. First of all, I’m passionate about using well-sourced ingredients, and <a href="http://amzn.to/2sJfz4I" rel="nofollow" target="_blank">pastured leaf lard</a> (a higher quality lard) is a more expensive ingredient than I usually use in my recipes. Secondly, while <a href="http://amzn.to/2sJfz4I" rel="nofollow" target="_blank">leaf lard</a> isn’t quite as pork-y in flavor as traditional lard, I still find it tastes better when mixed with a more neutral fat, like <a href="http://amzn.to/2sJgjab" rel="nofollow" target="_blank">palm shortening</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZOhoygZ6EdcNQYOG-5pYOFdO1ZAQTSO9zkcqWj2KOvgqBEZ4hjJ_EBE8WKiw7zMY9RaiQmd2fmg17RL2HVTiiyQEsXoan2ShUaW3m8F_iD0XoFR2NtBlqtuMeGHOp78SviYtqoZ4CAk/s1600/LardCassavaPaleo_4-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " border="0" data-original-height="1333" data-original-width="1001" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZOhoygZ6EdcNQYOG-5pYOFdO1ZAQTSO9zkcqWj2KOvgqBEZ4hjJ_EBE8WKiw7zMY9RaiQmd2fmg17RL2HVTiiyQEsXoan2ShUaW3m8F_iD0XoFR2NtBlqtuMeGHOp78SviYtqoZ4CAk/s640/LardCassavaPaleo_4-2.jpg" title="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimB_UUHQHmGG2i1cTOhIbdkjPA8uXNgV-cI_diDRU8RN1UMB_f79A-yN8y5pvJS7-9XPDIuEhh4dnrJGcjdYHZy5DGBcOUvIt0ONB18gjI-X03j19U_BP_d6FVs3OOyWDFLwOaIGgjd_w/s1600/LardCassavaPaleo_5-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " border="0" data-original-height="1000" data-original-width="1333" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimB_UUHQHmGG2i1cTOhIbdkjPA8uXNgV-cI_diDRU8RN1UMB_f79A-yN8y5pvJS7-9XPDIuEhh4dnrJGcjdYHZy5DGBcOUvIt0ONB18gjI-X03j19U_BP_d6FVs3OOyWDFLwOaIGgjd_w/s640/LardCassavaPaleo_5-2.jpg" title="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " width="640" /></a></div>
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This recipe does make a lot of pie dough—enough for three 9-inch single crusts, but thankfully, the dough also freezes well. Stay tuned to my next post for a 4th of July-themed pie utilizing this crust!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8nf148awSG-6cqMqGYw324TZgNk4H3XwRys4I0eaFMWLv1yiuVI-kWkSRVRtUzkvMbfWgyYh6uParXlyILBxi2JssUgdYRdSbIqOuScaIhLj2pcK9zRghwVhyphenhyphenJ60UsQWh4bsIjoK5B4/s1600/LardCassavaPaleo_6-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " border="0" data-original-height="1000" data-original-width="1333" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8nf148awSG-6cqMqGYw324TZgNk4H3XwRys4I0eaFMWLv1yiuVI-kWkSRVRtUzkvMbfWgyYh6uParXlyILBxi2JssUgdYRdSbIqOuScaIhLj2pcK9zRghwVhyphenhyphenJ60UsQWh4bsIjoK5B4/s640/LardCassavaPaleo_6-2.jpg" title="Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) " width="640" /></a></div>
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**As with most of my recipes, I’ve only tested this recipe using the grams measurements included. I’ve figured out volume measurements with math, but have not personally tested them. I HIGHLY recommend using <a href="http://amzn.to/2te0h9H" rel="nofollow" target="_blank">a kitchen scale</a> + grams measurements to ensure the most successful end product.**<br />
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<b>Lard Cassava Pie Crust (Paleo, Nut-Free, AIP Reintroduction) </b><br />
<i>adapted from my Grandma Vein’s recipe collection</i><br />
<i>yields 3 single regular 9-inch crusts or two deep dish crusts (with some leftover scraps) </i><br />
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168 grams (3/4 cup) pastured leaf lard (I use <a href="http://amzn.to/2sJfz4I" rel="nofollow" target="_blank">Fatworks</a>)<br />
144 grams (3/4 cup) palm shortening (I use <a href="http://amzn.to/2sJgjab" rel="nofollow" target="_blank">Spectrum Naturals</a>)<br />
384 grams (3 cups) cassava flour (I use <a href="http://amzn.to/2rU3ya0" rel="nofollow" target="_blank">Otto’s</a>), plus extra for sprinkling, if needed<br />
60 grams (1/2 c) <a href="http://amzn.to/2rUrzxn" rel="nofollow" target="_blank">tapioca starch</a> <br />
30 grams (1/4 c) <a href="http://amzn.to/2td7UfY" rel="nofollow" target="_blank">arrowroot</a> <br />
1 tablespoon <a href="http://amzn.to/2sJe3zK" rel="nofollow" target="_blank">maple sugar</a> (or other granulated Paleo sweetener)<br />
1 1/2 teaspoon <a href="http://amzn.to/2tdXUnc" rel="nofollow" target="_blank">fine sea salt</a> <br />
1/2 cup cold water<br />
1 tablespoon apple cider vinegar<br />
1 large egg (I use a soy-free pastured farm egg)<br />
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<ol>
<li><a href="http://amzn.to/2te0h9H" rel="nofollow" target="_blank">Scale</a> the leaf lard and palm shortening and place into the freezer to chill for at least 20 minutes. I scale both onto individual pieces of plastic wrap, then wrap/flatten them into little packets before freezing. </li>
<li>While the fats are chilling, scale the cassava flour, tapioca, arrow root, maple sugar, and sea salt into a large bowl. Stir to combine. </li>
<li>Once the fats are solid, remove them from the freezer and cut them up into small pieces. Add the small pieces to the mixing bowl with the dry ingredients. Use a <a href="http://amzn.to/2sU5Sz2" target="_blank">pastry blender</a> or two forks to work the cold fat into the dry ingredients. Continue mixing until the mixture looks like coarse sand. </li>
<li>Measure the cold water into a liquid measuring cup. Add the apple cider vinegar and egg to the liquid measuring cup & whisk together using a small whisk or a fork. Add to the fat/flour mixture and mix, using a pastry blender and/or a wooden spoon, until the liquid is evenly distributed and a dough forms. Work as quickly as possible to ensure the fat doesn’t melt. The dough will be quite soft. </li>
<li>For regular crusts, divide the dough into three equal pieces (approximately 322 grams each). For deep dish crusts, divide the dough into two equal pieces (approximately 483 grams each). Wrap individually in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes before rolling out. Dough also may be frozen for use later—I usually place individually wrapped dough discs into freezer ziplocks. </li>
<li>When ready to use, roll the dough out between two pieces of <a href="http://amzn.to/2u9BWy9" rel="nofollow" target="_blank">parchment paper</a>. Sprinkle with a little extra cassava flour if the dough sticks to the parchment. Use the parchment paper to help transfer the rolled out dough to a pie pan (I use <a href="http://amzn.to/2rUfqZl" rel="nofollow" target="_blank">9-inch glass Pyrex pie pans</a>). Crimp or trim the edges as desired. Save the scraps for later! </li>
<li>Bake as directed in a pie recipe (or see my notes below). This dough does not brown like a traditional pie crust, so be careful not to over-bake it in hopes of a golden crust. </li>
</ol>
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<b>Notes:</b><br />
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<ul>
<li>I’ve only tested this recipe using the grams measurements included. I’ve figured out volume measurements with math, but have not personally tested them. </li>
<li>I haven’t tried making this dough in the food processor, but suspect it could be done that way too. </li>
<li>I do not recommend using regular lard in place of <a href="http://amzn.to/2sJfz4I" rel="nofollow" target="_blank">leaf lard</a>, as the pie crust flavor will be *very* pork-y.</li>
<li>To make this recipe more cost effective, I chose to use half <a href="http://amzn.to/2sJfz4I" rel="nofollow" target="_blank">leaf lard</a> and half <a href="http://amzn.to/2sJgjab" rel="nofollow" target="_blank">shortening</a>. I have not tested it using all lard because I ran out of leaf lard… </li>
<li>I have not tried any flours, other than <a href="http://amzn.to/2rU3ya0" target="_blank">Otto's cassava flour</a>, tapioca, and arrowroot. If you try this recipe with other flours and it turns out well, please let me know in the comments. </li>
<li>The egg helps with plasticity of the dough & I have not yet tried an AIP version of this recipe without the egg. If you need an AIP pie crust recipe, I’ve got one in my e-book <a href="http://sweet-treats-baking.blogspot.com/p/holiday-sweet-treats-e-book.html" target="_blank">Holiday Sweet Treats</a>.</li>
<li>If you live in a very dry climate, you may need a little extra cold water, if the dough doesn’t come together easily. More cold water can be added a tablespoon at a time. </li>
<li>Any dough scraps can be saved and re-rolled (or frozen and used later). </li>
<li>Some baking direction for a <a href="http://amzn.to/2rUfqZl" rel="nofollow" target="_blank">9-inch glass Pyrex pan</a>, if your intended pie recipe doesn’t include them. Reduce the baking times for a metal pie pan. </li>
<ul>
<li>For a double crust pie (not deep dish), I usually begin baking at 400 F for 15 minutes, then reduce the heat to 350 F for 30 to 40 additional minutes. </li>
<li>For a single crust pie (not deep dish), I begin baking at 400 F for 15 minutes, then reduce the heat to 350 F for 20 to 30 additional minutes. </li>
<li>For blind baking (not deep dish), line the pie shell with <a href="http://amzn.to/2u9BWy9" rel="nofollow" target="_blank">parchment paper</a> and fill with dry rice or dry beans (note: these act as weights and are NOT eaten); bake for 15 minutes in a 357 F oven, then remove the parchment/rice/beans and bake for an additional 15 to 25 minutes.</li>
</ul>
<li>This dough does not brown like a traditional pie crust so it will not be golden when finished. Brush an egg wash on top (straight egg or egg mixed with water) to give it a little extra color and/or shine, if desired.</li>
</ul>
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<i><span style="font-size: x-small;">This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
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<i><span style="font-size: x-small;">after an Amazon link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com26tag:blogger.com,1999:blog-2182996236057086378.post-83993264702435290102017-05-31T15:00:00.000-04:002017-05-31T15:00:50.086-04:00May 2017 Favorites <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5hPAz5Io4QhOz7ifJ75FzPMCpgLphpY4N89PqmGPe3nTe15CMqKhoB3dP6zdhSjiLo6ukWOXSBa2GAP_GvooIaj6fxMLnk-PDbO2RK-7kpPWk1ZhhMBJWLvKvUFSFarcUuI8fHgBiRs/s1600/May2017Favorites-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A few favorites from May 2017 from Laura of "Sweet Treats." Recipe, kitchen tool, convenience product, beauty product, travel, in memory of Martine Partridge of “Eat Heal Thrive.” " border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5hPAz5Io4QhOz7ifJ75FzPMCpgLphpY4N89PqmGPe3nTe15CMqKhoB3dP6zdhSjiLo6ukWOXSBa2GAP_GvooIaj6fxMLnk-PDbO2RK-7kpPWk1ZhhMBJWLvKvUFSFarcUuI8fHgBiRs/s640/May2017Favorites-01.png" title="A few favorites from May 2017 from Laura of "Sweet Treats." Recipe, kitchen tool, convenience product, beauty product, travel, in memory of Martine Partridge of “Eat Heal Thrive.” " width="640" /></a></div>
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Last month, I started a new series where at the end of each month I share some of my favorite things. Some may be things I’m reading or watching. Some may be body or beauty products. Some may be kitchen and food related. Some may be travel or adventure related. <b>Today I’m sharing my May favorites</b><i> (in no particular order). </i><br />
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<i>Note: some of these items contain affiliate links, but nothing in this post is directly sponsored by any company... I'm just sharing what I like! </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvnyrs2tY6rBg_dRNoVz3787ew65kbPvM7KbH3JblUMyR353_gWJZhZ9dq9IN-VsTUR5bGiH8lTrNGcTk2-4RmtxZiV0LiT-yWzmIAKhpqjB1K-ZrJwQ7IOx-xirdALLZ-9b-JJgojE8/s1600/3EE2F6B1-2E4E-45E4-A6A1-AD7189A7DDCA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="May 2017 Favorites | Easy Tigernut Granola (AIP) " border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvnyrs2tY6rBg_dRNoVz3787ew65kbPvM7KbH3JblUMyR353_gWJZhZ9dq9IN-VsTUR5bGiH8lTrNGcTk2-4RmtxZiV0LiT-yWzmIAKhpqjB1K-ZrJwQ7IOx-xirdALLZ-9b-JJgojE8/s640/3EE2F6B1-2E4E-45E4-A6A1-AD7189A7DDCA.jpg" title="May 2017 Favorites | Easy Tigernut Granola (AIP) " width="480" /></a></div>
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<b>Recipe: <a href="http://www.backcountrypaleo.com/easy-orange-cherry-tigernut-granola-aip-paleo/" target="_blank">Easy Tigernut Granola (AIP)</a> from Backcountry Paleo </b><br />
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While guest-posting on the <a href="https://www.instagram.com/p/BT1mMGPgnDp/?taken-by=autoimmunepaleo" target="_blank">Autoimmune Paleo Instagram</a> account earlier this month, I made a small batch of Susan’s granola to include in an <a href="https://www.instagram.com/p/BT9VdO7AIF1/?taken-by=autoimmunepaleo" target="_blank">AIP fruit-and-granola yogurt parfait</a>. The granola was SO GOOD (and fit a cereal-shaped whole in my heart that’s been empty since I started AIP) that we ate it all the day I made it. Since then, I’ve made three more batches & don’t see myself stopping anytime soon ;) A couple changes I make…. I don’t add any citrus zest or dried fruit. I also reduce the maple syrup by a quarter, using 117 grams in a full batch. And I bake it around 45 minutes, stirring every 10 minutes. It’s delicious eaten by the hand-full, on top of yogurt, in a bowl with a splash of coconut milk, etc.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XgwAvg-5PRR7ihg-WgmsIYnVkwZxNZ_P1h4o1LOCf-Qah93lvLjJT9lP2QevmSZkXwtYu_osRaTqDgriI7LUa5WRdB80S1usJ1eqS9zf82kN3Q1OtzshqRtVx8Pgkg8TLqDUO0gGMn8/s1600/D4012B6C-27C4-46DB-A199-4D8341E36792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="May 2017 Favorites | Parchment Sheets" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XgwAvg-5PRR7ihg-WgmsIYnVkwZxNZ_P1h4o1LOCf-Qah93lvLjJT9lP2QevmSZkXwtYu_osRaTqDgriI7LUa5WRdB80S1usJ1eqS9zf82kN3Q1OtzshqRtVx8Pgkg8TLqDUO0gGMn8/s640/D4012B6C-27C4-46DB-A199-4D8341E36792.jpg" title="May 2017 Favorites | Parchment Sheets" width="480" /></a></div>
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<b>Kitchen Tool: <a href="http://amzn.to/2qCsfGv" rel="nofollow" target="_blank">“If You Care” parchment paper sheets</a></b><br />
This is a product I’ve been using for several years and really love. I started using unbleached parchment paper after beginning AIP and slowly transitioning to more eco-friendly (and health-friendly) products. And I became totally spoiled by this product that has the parchment paper pre-cut into half-sheet-pan-size sheets—no more fumbling with trying to cleanly tear it, or estimate how large of a piece I’ll need for my pans. I’ve especially enjoyed using it this month when making the Easy Tigernut Granola listed above. I use to buy it at my local Whole Foods in San Antonio, & I’ve also found it at Natural Grocers in North Dakota. Sadly, I haven’t been able to find it locally since moving to NH, and my stash is nearly out… So I’ll probably end up buying <a href="http://amzn.to/2qCsfGv" rel="nofollow" target="_blank">a case of 12 on Amazon</a>. Goodness knows with all the recipe testing I do, all 12 boxes would eventually be used ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhXhCgc4HhK2iFG4rfSt_4CrYcZKet89UAac3Uqibxy8IXbFF1SmOF5NalVJyPxAXRM647h0_NZg_0npW-DIzZp6pZ19e0FoySbO2qEtCyDmdDzmfK_0e0ukxZXy_gILHVo91zHd7Fx0/s1600/F5A23536-7BBC-43D6-A7E1-43598EDC0A88.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="May 2017 Favorites | Trail Mix (Paleo)" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhXhCgc4HhK2iFG4rfSt_4CrYcZKet89UAac3Uqibxy8IXbFF1SmOF5NalVJyPxAXRM647h0_NZg_0npW-DIzZp6pZ19e0FoySbO2qEtCyDmdDzmfK_0e0ukxZXy_gILHVo91zHd7Fx0/s640/F5A23536-7BBC-43D6-A7E1-43598EDC0A88.jpg" title="May 2017 Favorites | Trail Mix (Paleo)" width="480" /></a></div>
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<b>Convenience Food: Homemade trail mix (Paleo) </b><br />
I did a three week <a href="https://whole30.com/whole30-program-rules/" target="_blank">Whole30</a>-style reset the last two weeks of April and the first week of May, and this homemade trail mix was a huge help as an easy, shelf-stable, on-the-go snack. I mixed together raw peeled almonds (I seem to have a mild reaction to the peel), raw pecans, and raw pepitas (aka pumpkin seeds), with raisins and apple-juice-sweetened dried cranberries. I try to include more nuts than dried fruit, but the ratios were dictated more by what amounts of the ingredients I had on hand. A small handful of this trail mix here and there, especially if I felt my blood sugar dip or started feeling hangry, was really helpful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApxdy4PkroFMn6UfzJwDfIIXQoLK61d4VjZzWjCOTOHL55rv6gOXPY446kFpokC_SIz6gJRVEI5E3NydrN8p99qfYb9ziEbviWT0lRqhWSHZ5M9CHx9XrBOErM0894KwPvUhdHQsuGxY/s1600/2B6FF3A6-91E1-4B07-8F72-ACE78FCC69EA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="May 2017 Favorites | W3ll People bio correct multi-action concealer" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApxdy4PkroFMn6UfzJwDfIIXQoLK61d4VjZzWjCOTOHL55rv6gOXPY446kFpokC_SIz6gJRVEI5E3NydrN8p99qfYb9ziEbviWT0lRqhWSHZ5M9CHx9XrBOErM0894KwPvUhdHQsuGxY/s640/2B6FF3A6-91E1-4B07-8F72-ACE78FCC69EA.jpg" title="May 2017 Favorites | W3ll People bio correct multi-action concealer" width="480" /></a></div>
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<b>Beauty Product: W3ll People <a href="http://w3llpeople.com/bio-correct-multi-aciton-concealer-fair-877.html" target="_blank">Bio Correct Multi-Action Concealer</a> in light</b><br />
I’ve been on the hunt for a good concealer for over 2 years, as I’ve transitioned all my makeup to be gluten free and less toxic. But I haven’t found one that I truly liked (and liked enough to recommend to other people) until I discovered this one. It has good coverage, the light version works well with my skin tone, and it’s pretty easy to apply with my fingers. I do find it needs a little powder over top, otherwise it attracts my mascara and I end up with worse raccoon eyes than if I’d skipped concealer… I bought mine <a href="http://www.target.com/p/w3ll-people-bio-correct-multi-action-concealer/-/A-50678466" target="_blank">at Target</a> <i><span style="font-size: x-small;">(though I’m not sure every Target is carrying W3ll People)</span></i>, but you can also find it at select Whole Foods, or through the <a href="http://w3llpeople.com/bio-correct-multi-aciton-concealer-fair-877.html" target="_blank">W3ll People website</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsun0EJ7r8W-MciPUQdoq4ebnEWzNstwZh_kJsa4YNghRfFaiawu7DWyT_WWVA7qoigrcmMz8dUWcQTVsj8xJV0dzmCXPVlyrtadgCj6bAlmTZ7xgDfGJxkWxs2wnSwzhNE0trakwI6Ds/s1600/A262B71A-B054-4AE7-9F15-B8143F42CB39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="May 2017 Favorites | Stowe Mountain Lodge Anniversary Trip" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsun0EJ7r8W-MciPUQdoq4ebnEWzNstwZh_kJsa4YNghRfFaiawu7DWyT_WWVA7qoigrcmMz8dUWcQTVsj8xJV0dzmCXPVlyrtadgCj6bAlmTZ7xgDfGJxkWxs2wnSwzhNE0trakwI6Ds/s640/A262B71A-B054-4AE7-9F15-B8143F42CB39.jpg" title="May 2017 Favorites | Stowe Mountain Lodge Anniversary Trip" width="640" /></a></div>
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<b>Travel: Anniversary Vermont Trip </b><br />
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My husband and I celebrated our 5th wedding <a href="http://sweet-treats-baking.blogspot.com/2013/05/first-anniversary-coconut-cake.html" target="_blank">anniversary</a> this month and took a quick trip to Vermont. Even though I have some successful reintroductions under my belt, it still can be challenging to travel. We booked an <a href="http://www.airbnb.com/c/laurav621" rel="nofollow" target="_blank">Airbnb condo</a> at <a href="https://www.destinationhotels.com/stowe-mountain-lodge" target="_blank">Stowe Mountain Lodge</a> (so that we’d have a tiny kitchen) for our lodging. I cooked most of our meals ahead of the trip & brought them in a cooler. And for our actual anniversary dinner, I found a restaurant, <a href="http://www.michaelsonthehill.com/" target="_blank">Michael’s on the Hill</a>, that could accommodate my needs & was in contact with them well before our reservation. It was a great, refreshing getaway. We thoroughly enjoyed the <a href="https://www.destinationhotels.com/stowe-mountain-lodge" target="_blank">Stowe Mountain Lodge</a> (even if it was a between-seasons time to visit). And we took detours on our drive back to visit the <a href="http://www.kingarthurflour.com/visit/" target="_blank">King Arthur Flour headquarters</a> (something I’ve wanted to do since culinary school) in Norwich, VT; the <a href="https://www.simonpearce.com/our-stores/quechee/" target="_blank">Simon Pearce glass blowing studio</a> in Quechee, VT, and <a href="https://www.farmhousepottery.com/" target="_blank">Farmhouse Pottery shop + studio</a> in Woodstock, VT.<br />
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If you’d like more of my tips about AIP travel, check out my posts <a href="http://sweet-treats-baking.blogspot.com/2016/06/traveling-on-aip-part-1-pre-trip.html" target="_blank">here</a> and <a href="http://sweet-treats-baking.blogspot.com/2016/07/aip-travel-part-2-travel-days.html" target="_blank">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCrdS7MQGwuUspyXZToRfpfCAmdBeb3h7pF4FdMW7KRpxZJcriPNxeeUCR0SM-fB0x1fPb2nHIhBrOcXylCdpibVLdHch_bJEohnw8jfC_hgv5_e6ie8lx0RIsD-wYTykn4u7tWi9AbE/s1600/Martine.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="May 2017 Favorites | remembering Martine Partridge of "Eat Heal Thrive"" border="0" data-original-height="593" data-original-width="593" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCrdS7MQGwuUspyXZToRfpfCAmdBeb3h7pF4FdMW7KRpxZJcriPNxeeUCR0SM-fB0x1fPb2nHIhBrOcXylCdpibVLdHch_bJEohnw8jfC_hgv5_e6ie8lx0RIsD-wYTykn4u7tWi9AbE/s640/Martine.png" title="May 2017 Favorites | remembering Martine Partridge of "Eat Heal Thrive"" width="640" /></a></div>
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<i><span style="font-size: x-small;">Photo by <a href="https://www.jennclara.com/">https://www.jennclara.com</a></span></i></div>
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<b>In memory of Martine Partridge of <a href="http://eathealthrive.ca/" target="_blank">Eat Heal Thrive</a> (formerly The Paleo Partridge) </b><br />
I found out last week that my friend Martine had passed away (obituary <a href="http://www.legacy.com/obituaries/edmontonjournal/obituary.aspx?n=martine-partridge&pid=185604285" target="_blank">here</a>). She has been a pillar in the AIP community. We will miss her terribly, not just for the fantastic recipes she created, but for her witty way with words, and her encouraging, bright personality. I especially love her <a href="http://eathealthrive.ca/pie-crust-sweet-and-savory-paleo-aip/" target="_blank">sweet and savory pie crust</a> recipe, which I used in my <a href="http://sweet-treats-baking.blogspot.com/2015/07/berry-panna-cotta-pie-aip-paleo.html" target="_blank">berry panna cotta pie</a> recipe, and her <a href="http://eathealthrive.ca/liver-pate-with-mushrooms-and-bacon-paleo-aip-21dsd-whole30/" target="_blank">chicken liver pâté with mushrooms and bacon</a> recipe, which was the first pâtâ recipe I made and ate.<br />
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If you’d like to contribute to a fund organized in Martine’s honor by the AIP blogging community, please visit <a href="https://www.gofundme.com/in-memory-of-martine-partridge">https://www.gofundme.com/in-memory-of-martine-partridge</a>.<br />
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<b>So those are a few of my favorites from May. What are you loving lately?</b></div>
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<div style="text-align: center;">
<i><span style="font-size: x-small;">Some of these items include affiliate links, meaning Sweet Treats makes a small commission off items purchased after a link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com105tag:blogger.com,1999:blog-2182996236057086378.post-221643913451629602017-05-20T13:54:00.001-04:002017-05-20T13:54:38.731-04:00Panna Cotta with Roasted Rhubarb (AIP & Paleo) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrB1qimuYZQmEIilCn7gsV8ndLiMC3UQe1ZCprstetQXcxMdQeYuXGNXbkZ2QZVN0PljZXOIYSqxMxF0aFUdkP4NKuKTusSXn40HdtOkq-LFdeiEWc77KvbQC2A2BzgOR6R7zaXdDB-8/s1600/RoastedRhubarbPC-4a-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrB1qimuYZQmEIilCn7gsV8ndLiMC3UQe1ZCprstetQXcxMdQeYuXGNXbkZ2QZVN0PljZXOIYSqxMxF0aFUdkP4NKuKTusSXn40HdtOkq-LFdeiEWc77KvbQC2A2BzgOR6R7zaXdDB-8/s640/RoastedRhubarbPC-4a-01.png" title="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " width="640" /></a></div>
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I love all produce seasons, but there is something extra special about rhubarb season. Anytime I see rhubarb for sale, I feel like I’ve found a treasure! I’ve been especially thrilled to find local rhubarb at the farmer’s market, and I dream of someday having my own rhubarb patch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IQAeH2bjWCOQR6ZlZQ2gbM_auIqYK15S-DbrbitZt8q_s_e6xWhulW5CQucbD3PZH6k4j4R0t2nmcD5wINymNAGPWuc0YSDzpUAFlJZpPmbWJMbt6ad5krH9cxa9_UGHMfa0qm1K7q8/s1600/RoastedRhubarbPC-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IQAeH2bjWCOQR6ZlZQ2gbM_auIqYK15S-DbrbitZt8q_s_e6xWhulW5CQucbD3PZH6k4j4R0t2nmcD5wINymNAGPWuc0YSDzpUAFlJZpPmbWJMbt6ad5krH9cxa9_UGHMfa0qm1K7q8/s640/RoastedRhubarbPC-1.jpg" title="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " width="424" /></a></div>
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In previous years, I’ve made <a href="http://sweet-treats-baking.blogspot.com/2015/05/herbed-pork-tenderloin-with-rhubarb.html" target="_blank">rhubarb sauce to pair with pork</a>, <a href="http://sweet-treats-baking.blogspot.com/2015/03/strawberry-rhubarb-crumbles-aip-paleo.html" target="_blank">strawberry rhubarb crumbles</a>, <a href="http://sweet-treats-baking.blogspot.com/2014/05/strawberry-rhubarb-compote.html" target="_blank">strawberry rhubarb compote</a>, <a href="https://www.instagram.com/p/BGIrfyIn4mm/?taken-by=lauravein" target="_blank">rhubarb cake</a>, and a <a href="https://www.instagram.com/p/BFcxycEH4pN/?taken-by=lauravein" target="_blank">rhubarb galette</a>, which are all super delicious. But this year, I decided to experiment even further by <b>roasting</b> the rhubarb. I also branched out from my usual flavor parings of rhubarb with strawberry, and pared it with orange and vanilla.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagGTum2TjTHbNo8tXTjsQO6CslLWGUpOxKCt-VB4qLS8q2vCslWZSVYCVoY2em87En6Rh4_aaQz0STxArQJlW7-tUFX1b57oSwtj7BcL5sA1PACwS710OZrGd7vqmZrQ1WoRF3FSelOA/s1600/RoastedRhubarbPC-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagGTum2TjTHbNo8tXTjsQO6CslLWGUpOxKCt-VB4qLS8q2vCslWZSVYCVoY2em87En6Rh4_aaQz0STxArQJlW7-tUFX1b57oSwtj7BcL5sA1PACwS710OZrGd7vqmZrQ1WoRF3FSelOA/s640/RoastedRhubarbPC-2.jpg" title="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " width="424" /></a></div>
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When it comes to something to serve the roasted rhubarb on, I have returned to a favorite: coconut milk panna cotta. I’ve adapted my stand-by <a href="http://sweet-treats-baking.blogspot.com/2014/07/patriotic-panna-cotta-gluten-dairy-free.html" target="_blank">panna cotta recipe</a> just slightly, adding a little more gelatin since this is an unmolded version, and sweetening it with orange blossom honey.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7a_HkehZ4xWIRt2Q6zdDFG26LZh8jUkZl5s6hSTIXRTWInf_aFzqPrCEsbqcGBw7fgG8X9Odir-xdOLQGXbqm1l1mEXEcG-ldkYvx4H6l-McEh1_b3QextQCbGg04RqmlgWGocuhQ2s/s1600/RoastedRhubarbPC-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7a_HkehZ4xWIRt2Q6zdDFG26LZh8jUkZl5s6hSTIXRTWInf_aFzqPrCEsbqcGBw7fgG8X9Odir-xdOLQGXbqm1l1mEXEcG-ldkYvx4H6l-McEh1_b3QextQCbGg04RqmlgWGocuhQ2s/s640/RoastedRhubarbPC-6.jpg" title="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " width="640" /></a></div>
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So simple to make, very minimal added sweetener, and a good serving of gelatin. But, if panna cotta isn’t your jam, I’ve also served leftover roasted rhubarb on <a href="https://www.instagram.com/p/BUTA-3Ll4Fb/?taken-by=lauravein" target="_blank">cupcakes</a> and I also suspect it would be fantastic on pancakes or waffles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBOYgr0sMuTUgal8CbUEVxuV54K5EDqBLxqscBqmFDTepFfLuvPgzTALPfcWaZV3xS_ku-wyxr-XflH1EMdearG8WUOMl237UIwyOxwMoqgCstolEcegAIv3yEzHrXJeoSGs60EfX9Ow/s1600/RoastedRhubarbPC-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBOYgr0sMuTUgal8CbUEVxuV54K5EDqBLxqscBqmFDTepFfLuvPgzTALPfcWaZV3xS_ku-wyxr-XflH1EMdearG8WUOMl237UIwyOxwMoqgCstolEcegAIv3yEzHrXJeoSGs60EfX9Ow/s640/RoastedRhubarbPC-10.jpg" title="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " width="424" /></a></div>
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One final note: I don’t believe this recipe would work well with frozen rhubarb—I’m fairly certain that freezing the rhubarb would cause it to break down too much to retain it’s shape. But, if you don’t mind if the rhubarb turns more sauce-y, feel free to try frozen rhubarb.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeUiiEyKhh8fY3iyCoGFcuqXKj0nJ4hL7VOy0gZdgR6orpjC403wZWLt-nVQvycblNW7w-iNFOFd5GMMQur5eVfVt5NypNXBajb2zwz9mqXPd84xfv2qcXxBDZE3juIFZB9CaxuaNEcQ/s1600/RoastedRhubarbPC-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeUiiEyKhh8fY3iyCoGFcuqXKj0nJ4hL7VOy0gZdgR6orpjC403wZWLt-nVQvycblNW7w-iNFOFd5GMMQur5eVfVt5NypNXBajb2zwz9mqXPd84xfv2qcXxBDZE3juIFZB9CaxuaNEcQ/s640/RoastedRhubarbPC-12.jpg" title="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " width="424" /></a></div>
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<b>Coconut Milk Panna Cotta </b><br />
yields 4 to 6 servings, depending on molds/vessel size<br />
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1-13.5 oz can of coconut milk (I use <a href="http://amzn.to/2q3Ypv4" rel="nofollow" target="_blank">smaller cartons</a> & weigh out 13.5 oz)<br />
1/8 teaspoon <a href="http://amzn.to/2qC0OzQ" rel="nofollow" target="_blank">vanilla bean powder </a><br />
21 g (1 tablespoon) honey (I used <a href="http://amzn.to/2rCAHqF" rel="nofollow" target="_blank">orange blossom honey</a>)<br />
10 g (1 heaping tablespoon) <a href="http://amzn.to/2hfcBxE" rel="nofollow" target="_blank">gelatin</a><br />
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<ol>
<li>In a saucepan whisk together the coconut milk, vanilla, and honey. Carefully sprinkle the gelatin over the surface & mix gently. Allow to bloom for 10 minutes. </li>
<li>Heat the saucepan over medium heat, whisking constantly, until the gelatin melts & there are no lumps--do not boil! </li>
<li>Portion into small bowls/glasses or molds (I used a silicone muffin pan in these images). Chill in the refrigerator for at least 3 hours (or overnight). </li>
</ol>
<b>Roasted Rhubarb</b><br />8 oz fresh rhubarb stalks<br />
63 g (3 tablespoons) honey (I used <a href="http://amzn.to/2rCAHqF" rel="nofollow" target="_blank">orange blossom honey</a>)<br />
1/8 teaspoon <a href="http://amzn.to/2qC0OzQ" rel="nofollow" target="_blank">vanilla bean powder</a><br />
1 teaspoon orange zest<br />
2 tablespoons orange juice<br />
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<ol>
<li>Preheat the oven to 350 F. </li>
<li>Cut the rhubarb stalks on an angle into 1" to 2" pieces. Place the cut pieces into an 8x8 baking dish. </li>
<li>Drizzle the honey over the rhubarb & sprinkle with the vanilla powder and orange zest. Add the orange juice. </li>
<li>Roast in the pre-heated oven for 10 minutes. Stir the rhubarb & roast an additional 10 minutes or until the rhubarb has softened, but is not falling apart. Cool to room temperature before serving. Store any leftovers in the refrigerator. The tart flavor of the rhubarb will continue to mellow the longer it sits in the fridge. </li>
</ol>
<b>To serve </b><br /><br />
<ol>
<li>Unmold the panna cotta, if desired—I ran a small offset spatula around the custards before gently popping them out of the silicone muffin pan I used as a mold—and plate. </li>
<li>Top with a few pieces of rhubarb & a generous spoon full of the rhubarb liquid. </li>
<li>Serve immediately. </li>
</ol>
<b>Note: </b><br />
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<ul>
<li>The rhubarb will remain pretty tart, even with the 63 g (3 tablespoons) of honey. If serving this recipe to non-AIP/Paleo people, you may way to up the sweetener by a tablespoon or two in both the roasted rhubarb and in the panna cotta. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLRp8ub76uBFNXS63RuUWB1zzr4dthH2NbOIl1dXbU95IYsbRTfqY5voFftj3jz0Ihhyphenhyphen5jV2wi4S5XYkcUiNAmtAFDwha4rH001zYrngR_3JHuLzzUBWnAGnfTZ0eT1KNd6QVenq_V5Q/s1600/RoastedRhubarb-10a-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLRp8ub76uBFNXS63RuUWB1zzr4dthH2NbOIl1dXbU95IYsbRTfqY5voFftj3jz0Ihhyphenhyphen5jV2wi4S5XYkcUiNAmtAFDwha4rH001zYrngR_3JHuLzzUBWnAGnfTZ0eT1KNd6QVenq_V5Q/s640/RoastedRhubarb-10a-01.png" title="Panna Cotta with Roasted Rhubarb (AIP & Paleo) " width="424" /></a></div>
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<div style="text-align: center;">
<i><span style="font-size: x-small;">This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">after an Amazon link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com20tag:blogger.com,1999:blog-2182996236057086378.post-63360018604716217992017-04-30T17:50:00.001-04:002017-04-30T17:50:02.640-04:00April 2017 Favorites<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20E-ELr9TgFn6htXiS-wL6aM38Sfz1ZeuXgmTXMa5ZpYRJKFnC7jw9gscvCJKKot-m9Evpdmjg-vzmKDrZO7YOgJfLlFBVuegpgMLHqceABUHiYdIl-8YZHvvgS9K7RvjMkhbU4kdxEc/s1600/April2017Favorites-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="April 2017 Favorites | Sweet Treats/Laura Vein" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20E-ELr9TgFn6htXiS-wL6aM38Sfz1ZeuXgmTXMa5ZpYRJKFnC7jw9gscvCJKKot-m9Evpdmjg-vzmKDrZO7YOgJfLlFBVuegpgMLHqceABUHiYdIl-8YZHvvgS9K7RvjMkhbU4kdxEc/s640/April2017Favorites-01.png" title="April 2017 Favorites | Sweet Treats/Laura Vein" width="640" /></a></div>
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I’m starting a new series at the end of each month where I share some of my favorite things from the previous month. Some may be things I’m reading or watching. Some may be body or beauty products. Some may be kitchen, food, and recipe related. <b>Today I’m sharing my April favorites</b><i> (in no particular order). </i><br />
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<i>Note: some of these items contain affiliate links, but nothing in this post is directly sponsored by any company... I'm just sharing what I like! </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMABImtiuzrEVmQDp6BsrT7cOFHYT06DzjR7HypUTKlmcKigvQDO6EmorcLPRPyZP0oOE7Uw-eBtSe77HQZRUr9ZRs8qi9kE-0aFQS1TJMG67c3SRN8M8fn712CdGCGrQ9pu2efUTaGBY/s1600/5A8C7727-F2A1-41AD-BB92-833D586FB8D5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="April 2017 Favorites | "Hope Heals"" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMABImtiuzrEVmQDp6BsrT7cOFHYT06DzjR7HypUTKlmcKigvQDO6EmorcLPRPyZP0oOE7Uw-eBtSe77HQZRUr9ZRs8qi9kE-0aFQS1TJMG67c3SRN8M8fn712CdGCGrQ9pu2efUTaGBY/s640/5A8C7727-F2A1-41AD-BB92-833D586FB8D5.jpg" title="April 2017 Favorites | "Hope Heals"" width="480" /></a></div>
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<b>Book: <a href="http://amzn.to/2qeMavU" target="_blank">Hope Heals: A True Story of Overwhelming Loss and an Overcoming Love</a>*</b><br />
I haven’t done great on my “Goodreads” progress this month, but I did finish one of the most inspiring/convicting books I’ve ever read. “Hope Heals” chronicles <a href="http://www.hopeheals.com/#welcome" target="_blank">Katherine & Jay Wolfe’s</a> story following Katherine’s massive brain stem stroke in 2008 when she was 26 and a brand new mom. Their hope-filled, positive, joyful outlook despite living with the lasting physically disabling effects of a traumatic brain injury is incredibly inspiring and convicting. I actually had the pleasure of also hearing Katherine and Jay speak at a women’s event at my church the beginning of this month (and I met them after the event). I hope to write a longer reflection post about the book & hearing them speak, so stay tuned for that. In the mean time, pick up a copy of their book (it’s on SALE right now), check out <a href="https://youtu.be/-onzJkiRqw0" target="_blank">their story</a> on <a href="http://www.hopeheals.com/#welcome" target="_blank">their website</a>, and/or follow them on social media <a href="https://www.instagram.com/hopeheals/" target="_blank">@hopeheals</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNsvH-ClmhAdENSgwhonLBjyOMSOSkZY0XXM3_59YK2ROA4epr2exDWUf98OuWnhNrSwroq-I4yS1leIpuoetbZq4gUoDBLwvee50a-x53HmhHzwa6xvtlEv8BSEuyUeop3WeCjQqatI/s1600/75D8E2A5-A41D-454E-879A-5D78577D5BBD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="April 2017 Favorites | Primally Pure Sensitive Deodorant" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNsvH-ClmhAdENSgwhonLBjyOMSOSkZY0XXM3_59YK2ROA4epr2exDWUf98OuWnhNrSwroq-I4yS1leIpuoetbZq4gUoDBLwvee50a-x53HmhHzwa6xvtlEv8BSEuyUeop3WeCjQqatI/s640/75D8E2A5-A41D-454E-879A-5D78577D5BBD.jpg" title="April 2017 Favorites | Primally Pure Sensitive Deodorant" width="480" /></a></div>
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<b>Body: <a href="https://primallypure.com/products/deodorant-sensitive" target="_blank">Primally Pure Sensitive Deodorant</a> in Lavender</b><br />
Since going AIP three years ago, I’ve also made a conscious effort to clean up the products I use on my body. However, I’ve tried many, many, many deodorants with terrible results. Many did not work (i.e I smelled less-than-fresh, yikes!), but worse yet, others made my underarms break out so badly I honestly wondered if I possibly had developed the autoimmune condition <a href="http://www.thecastawaykitchen.com/coming-out-talking-about-my-hidradentitis-suppurative-how-aip-changed-my-life/" target="_blank">"hidradenitis suppurativa" (HS)</a>. NOT GOOD!! I finally ordered this sensitive deodorant in lavender from Primally Pure, after seeing AIP friends post about it on Instagram. After testing it out for a few weeks, I’m pleased that it both seems to work (note: it’s not an antiperspirant) AND I haven’t had one underarm break out.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_o5WhkgxtmTqo6zcHHzcnTlS1UbV4cYajNuK3COtjpD7Yxy_u7_zz-nK2jaHRWB19QnRdkNz0uzUw4gb_oO8bQjgCR9k6wLYXpbz-BzERstw9PHk1yOUl-g6VjpdD2Z4wF-7KDI2h54/s1600/ABF3DDFE-DA69-4659-B8C0-1744704BEA40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="April 2017 Favorites | Muji Pens" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_o5WhkgxtmTqo6zcHHzcnTlS1UbV4cYajNuK3COtjpD7Yxy_u7_zz-nK2jaHRWB19QnRdkNz0uzUw4gb_oO8bQjgCR9k6wLYXpbz-BzERstw9PHk1yOUl-g6VjpdD2Z4wF-7KDI2h54/s640/ABF3DDFE-DA69-4659-B8C0-1744704BEA40.jpg" title="April 2017 Favorites | Muji Pens" width="480" /></a></div>
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<b>Tool: <a href="http://amzn.to/2oF8jq7" rel="nofollow" target="_blank">Muji 0.38 mm Pens</a>*</b><br />
I’m a bit of a pen snob & I really prefer using very fine-tip pens for my journaling, writing, list-making etc. This month, I heard about Muji gel pens via an Instagram video from <a href="http://shereadstruth.com/" target="_blank">She Reads Truth</a>. I immediately ordered a 3-pack of black Muji 0.38 mm gel pens on Amazon and now I wish I’d ordered more of them and possibly <a href="http://amzn.to/2qf1ybU" target="_blank">more colors</a>. I love how fine the tip is, but yet it doesn’t wear down so quickly, like the <a href="http://amzn.to/2qn0qlt" rel="nofollow" target="_blank">Microns</a> or <a href="http://amzn.to/2ppxk5Y" rel="nofollow" target="_blank">LePens</a> I’ve used in the past.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijIRa__bUUpkMO9izK6ptHhICNfyYzYPyeGboF62zfFQKXX1JDFkdyan6KcFQE4rNNg7UaNxL_7-_tE_VZCOoJ0j4ddGOECeHy_vxE57r3r0Nll9n7YoGNdNfy78mS6RWlZvtNcvTQ3U/s1600/DF258AE5-32BB-4B0C-968B-1A4C6D30CA65.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="April 2017 Favorites | Large Mesh Strainer/Colander " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijIRa__bUUpkMO9izK6ptHhICNfyYzYPyeGboF62zfFQKXX1JDFkdyan6KcFQE4rNNg7UaNxL_7-_tE_VZCOoJ0j4ddGOECeHy_vxE57r3r0Nll9n7YoGNdNfy78mS6RWlZvtNcvTQ3U/s640/DF258AE5-32BB-4B0C-968B-1A4C6D30CA65.jpg" title="April 2017 Favorites | Large Mesh Strainer/Colander " width="480" /></a></div>
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<b>Kitchen Tool: <a href="http://amzn.to/2qmPy7r" rel="nofollow" target="_blank">Large Mesh Strainer/colander</a>*</b><br />
For the past few years, I’ve used a small mesh strainer that was probably made with less-than-ideal metal. I would have to strain or wash produce in it in batches, which often slowed down my productivity. Somehow, upgrading it to a larger, stainless option wasn’t a priority until the old strainer started becoming rusty. I ordered this one on Amazon and wow! why didn’t I make this upgrade sooner! It’s now SO much easier to wash leeks and chopped greens and to strain bone broth.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8E5ZtzDMFGlS4jdSCi9Q35JAfyLog6asMNJvDIZNC8vuRRCT1VLzEzigcCj5mgMb05K1U7MUc2GHBRRvx83qtiLYB3bxT0cseqiv_pNmAYZJWl0j4jCq6FiRIpGw6qDoblioTSSfBlQo/s1600/B445B9AE-094C-4B1E-B2EF-05E27AEE5544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="April 2017 Favorites | Sweet Potato Chicken Poppers (AIP) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8E5ZtzDMFGlS4jdSCi9Q35JAfyLog6asMNJvDIZNC8vuRRCT1VLzEzigcCj5mgMb05K1U7MUc2GHBRRvx83qtiLYB3bxT0cseqiv_pNmAYZJWl0j4jCq6FiRIpGw6qDoblioTSSfBlQo/s640/B445B9AE-094C-4B1E-B2EF-05E27AEE5544.jpg" title="April 2017 Favorites | Sweet Potato Chicken Poppers (AIP) " width="480" /></a></div>
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<b>Recipe: <a href="http://unboundwellness.com/sweet-potato-chicken-poppers-paleo-aip-whole-30/" target="_blank">Sweet Potato Chicken Poppers</a> from Unbound Wellness</b><br />
I’ve had my eye on this recipe for a few months, but I was having trouble finding high quality ground chicken. We recently found a local pastured chicken farmer who sells ground chicken at a local farmers market. The first time I made the poppers, I made only a single batch. But I immediately regretted not making a larger batch. This week, I made a double batch and I think we ate them all in three days. A couple tips that I’ve found to be helpful when making these: 1)use the shredding blade in your food processor to shred the sweet potato (especially if making a double batch) and then pulse the shredded sweet potato with the S blade to break them up a little further; 2)use a <a href="http://amzn.to/2qmT81s" rel="nofollow" target="_blank">medium (1.5 tablespoon) cookie scoop</a> to scoop the popper mixture, which both makes the poppers uniform and helps the portioning to go faster; 3)bake the poppers on a baking sheet WITHOUT parchment paper—they get a much better crust that way; 4)make a bigger batch than you think you’ll need because they are SO TASTY ;)<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXlBipGeZQbOYhbFTy0vPXtuEifuzcLn1Mjr8FOqH3U_yK2mEY7M44IG-8hYg-XrtXi0WsWSEL6IiMhPXfsEynLR-LkPm_TYDAPErzrvgCFcs95cdVJ5UEVnSkJqU3heBf3LL73tjP7I/s1600/A89B5AF7-CE2E-473A-9B2F-5A2ACECCC97F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="April 2017 Favorites | Tessemae's Creamy Ranch (Paleo & Whole30) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXlBipGeZQbOYhbFTy0vPXtuEifuzcLn1Mjr8FOqH3U_yK2mEY7M44IG-8hYg-XrtXi0WsWSEL6IiMhPXfsEynLR-LkPm_TYDAPErzrvgCFcs95cdVJ5UEVnSkJqU3heBf3LL73tjP7I/s640/A89B5AF7-CE2E-473A-9B2F-5A2ACECCC97F.jpg" title="April 2017 Favorites | Tessemae's Creamy Ranch (Paleo & Whole30) " width="480" /></a></div>
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<b>Ingredient: Tessemae’s <a href="https://www.tessemaes.com/products/organic-creamy-ranch" target="_blank">Creamy Ranch</a> (AIP reintroductions required) </b><br />
As I’ve gotten some successful AIP reintroductions under my belt, I’ve been able to eat this Tessemae’s Creamy Ranch without any reactions. Ohmygoodness!! I had forgotten how much I use to love ranch dressing! This delicious product has been an especially nice addition to my diet the past couple weeks as I’ve been doing a Whole30 reset. As I exclaimed to my husband a couple days ago in a hangry episode, “Ranch is LIFE!!” haha! I buy this product at Whole Foods in the refrigerated section of the produce department. Use their <a href="https://www.tessemaes.com/apps/store-locator" target="_blank">store locator</a> to see if you can find it locally<br />
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<b>So those are a few of my random favorites from April. What are you loving lately? </b><br />
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<i><span style="font-size: x-small;">*These items include affiliate links</span><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: x-small;">, meaning Sweet Treats makes a small commission off items purchased </span></span><span style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;">after an Amazon link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com21tag:blogger.com,1999:blog-2182996236057086378.post-58105728724857669722017-04-12T13:01:00.000-04:002017-04-28T10:37:43.213-04:00Carrot Cake Macaroons—with video! (AIP, Paleo, Vegan) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPeVd1cNmBTlxRGxngkDA_RBfwgvHhkzuzXTxdpJni7wRVJXkOaHJ5Hq6rL79yYaIkFpfsvvrTpMwUcZsatGzCTQsKlFs1eSW2zVP8zgEkQ6Z4Zf6kJmowJX_cG4pFxyMGk2EAJPz3FI/s1600/AIPCarrotCakeMacaroons1034-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot Cake Macaroons (AIP, Paleo, Vegan) " border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPeVd1cNmBTlxRGxngkDA_RBfwgvHhkzuzXTxdpJni7wRVJXkOaHJ5Hq6rL79yYaIkFpfsvvrTpMwUcZsatGzCTQsKlFs1eSW2zVP8zgEkQ6Z4Zf6kJmowJX_cG4pFxyMGk2EAJPz3FI/s640/AIPCarrotCakeMacaroons1034-01.png" title="Carrot Cake Macaroons (AIP, Paleo, Vegan) " width="640" /></a></div>
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It had been ages, and ages since I made coconut macaroons… I had forgotten what a fun, bit-sized treat they are, and how easy it is to make them!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdWN-UdJR-Hsl9oLr-fAQ905FBz_vLZGKMhL62ml_pq-eplwQZHwkc_kvnmDJA8sznfDPIKvaZoZWKNGnKmvjPNz5SJprXv4GHFlS3IrIU9cWEq0GsktZp9BfClUuqg25XLa1a3jTWng/s1600/CarrotCakeMacaroonAIP-0961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot Cake Macaroons (AIP, Paleo, Vegan) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdWN-UdJR-Hsl9oLr-fAQ905FBz_vLZGKMhL62ml_pq-eplwQZHwkc_kvnmDJA8sznfDPIKvaZoZWKNGnKmvjPNz5SJprXv4GHFlS3IrIU9cWEq0GsktZp9BfClUuqg25XLa1a3jTWng/s640/CarrotCakeMacaroonAIP-0961.jpg" title="Carrot Cake Macaroons (AIP, Paleo, Vegan) " width="480" /></a></div>
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With Easter coming up this weekend, I wanted to create a macaroon that mimicked the flavor of a classic Easter favorite: carrot cake. Adding grated carrot, spices, and raisins to the macaroon base recipe worked great! As a bonus, including vegetables in dessert ups the nutrient profile just a bit and helps me feel better about the occasional indulgence. I love creating treats that mimic “the real deal,” but are more healthful and won’t derail my diet and lifestyle choices.<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Cs1IrrsFMiM/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Cs1IrrsFMiM?feature=player_embedded" width="320"></iframe></div>
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Also, I’ve created another recipe video to show just how easily these macaroons can be made :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2O64SLIK8tTVJiMtak-QXxpEX6EHVv0wepNLdwrOEoIz6zEFtb5EIfsq0TDy7dAAx3eEdq0HLF3pwhjRIBby4qeKvgLksUuzIFVtA1bti2L6ufk_49CHpkJ5cv4cxRSaxG6cjlsVP3Vg/s1600/CarrotCakeMacaroonAIP-0977.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot Cake Macaroons (AIP, Paleo, Vegan) " border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2O64SLIK8tTVJiMtak-QXxpEX6EHVv0wepNLdwrOEoIz6zEFtb5EIfsq0TDy7dAAx3eEdq0HLF3pwhjRIBby4qeKvgLksUuzIFVtA1bti2L6ufk_49CHpkJ5cv4cxRSaxG6cjlsVP3Vg/s640/CarrotCakeMacaroonAIP-0977.jpg" title="Carrot Cake Macaroons (AIP, Paleo, Vegan) " width="640" /></a></div>
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<i>A note about my recipes: I <b>ALWAYS</b> recommend baking by weighted measurements to ensure the most successful baked goods. I've included volume measures, but they have been determined by math and are not tested. </i><br />
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<b>Carrot Cake Macaroons</b><br />
<i>yields 20 macaroons</i><br />
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120 grams (1 1/2 cups) unsweetened finely shredded <a href="https://alexa.design/2pmfLCk" rel="nofollow" target="_blank">coconut flakes</a><br />
7 grams (1 tablespoon) <a href="https://alexa.design/2pmz5j3" rel="nofollow" target="_blank">coconut flour</a><br />
1/2 teaspoon ground <a href="https://alexa.design/2pmiWtR" rel="nofollow" target="_blank">cinnamon</a><br />
1/4 teaspoon ground <a href="https://alexa.design/2nVzNTf" rel="nofollow" target="_blank">mace</a> (or sub nutmeg, if not AIP)<br />
1/8 teaspoon ground <a href="https://alexa.design/2o0P9ql" rel="nofollow" target="_blank">cloves</a> <br />
1/8 teaspoon fine grain <a href="https://alexa.design/2nydgk1" target="_blank">sea salt </a><br />
50 grams (1/2 cup) finely grated carrot<br />
28 grams (2 tablespoons) melted <a href="https://alexa.design/2ojPGX6" rel="nofollow" target="_blank">coconut oil</a> <br />
78 grams (1/4 cup) <a href="https://alexa.design/2nVFAIu" rel="nofollow" target="_blank">Grade B maple syrup</a> <br />
1 teaspoon <a href="https://alexa.design/2oRNtUe" rel="nofollow" target="_blank">vanilla extract</a> <br />
40 grams (1/2 cup) <a href="https://alexa.design/2nVCnbG" rel="nofollow" target="_blank">raisins</a> <br />
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<ol>
<li>Preheat the oven to 350 F. Line a baking pan (I used a <a href="https://alexa.design/2pmnGQr" rel="nofollow" target="_blank">half sheet</a>) with <a href="https://alexa.design/2orC5gF" rel="nofollow" target="_blank">parchment paper</a>. </li>
<li>In a food processor, pulse together the coconut flakes, coconut flour, cinnamon, mace, cloves and sea salt to combine everything. </li>
<li>Add the grated carrot, and pulse just until the carrot is distributed throughout. </li>
<li>Pour the coconut oil, maple syrup, and vanilla extract over the coconut mixture. Pulse until combined. </li>
<li>Transfer to a separate bowl and stir in the raisins.</li>
<li>Use a <a href="https://alexa.design/2nypitM" rel="nofollow" target="_blank">1 tablespoon cookie scoop</a>, packed with dough, to portion the macaroons onto the parchment lined pan. </li>
<li>Bake for 8 minutes in the preheated oven, rotate the pan, and bake for an additional 7 minutes. Remove from the oven & allow the macaroons to cool completely on the pan. </li>
<li>Store leftovers in an airtight container. The macaroons may lose their crispness over time, depending on the humidity. </li>
</ol>
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<b>Notes:</b><br />
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<ul>
<li>You can substitute honey for the maple syrup, though they will not longer be vegan. </li>
<li>I do NOT recommend reducing the sweetener or swapping it for a non-liquid one, or else the macaroons will not hold together. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigx0VeWg7KqWsr3UuSFgo0qTKWxEWhTzB9ct1UKewHO2OkM7VxkzqRyNrLYcxSoQMB-OPVKO29ZjwAr2e_OiAmTB6aE76Naac8wtLND2IjnOaB-Z5K6qkB05mWH6tO5bd1o53UNirUlZM/s1600/AIPCarrotCakeMacaroons0985-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carrot Cake Macaroons (AIP, Paleo, Vegan) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigx0VeWg7KqWsr3UuSFgo0qTKWxEWhTzB9ct1UKewHO2OkM7VxkzqRyNrLYcxSoQMB-OPVKO29ZjwAr2e_OiAmTB6aE76Naac8wtLND2IjnOaB-Z5K6qkB05mWH6tO5bd1o53UNirUlZM/s640/AIPCarrotCakeMacaroons0985-01.png" title="Carrot Cake Macaroons (AIP, Paleo, Vegan) " width="480" /></a></div>
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<span style="font-size: x-small;"><i><br /></i></span></div>
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<span style="font-size: x-small;"><i>This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased </i></span></div>
<div>
<span style="font-size: x-small;"><i>after an Amazon link is clicked with no additional cost to you. Thanks for your support.</i></span></div>
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Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com28tag:blogger.com,1999:blog-2182996236057086378.post-52799684136992379622017-03-31T13:47:00.001-04:002017-03-31T13:47:16.674-04:00Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xuLcEITsvoaftGOkZ3iteprt73sGd0_iDcIJmdlV4yAvkDrLhi4WHezQ7Mx_ReS0pOrDK5u_hroEojkGmVbR_pmLYj0jSplIXAwkrW4Gv5mXNc3WhPWfJktlGvsl8JGSIDbEQ2TJIZ4/s1600/AIPAvocadoToast6634-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xuLcEITsvoaftGOkZ3iteprt73sGd0_iDcIJmdlV4yAvkDrLhi4WHezQ7Mx_ReS0pOrDK5u_hroEojkGmVbR_pmLYj0jSplIXAwkrW4Gv5mXNc3WhPWfJktlGvsl8JGSIDbEQ2TJIZ4/s640/AIPAvocadoToast6634-01.png" title="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" width="640" /></a></div>
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I went AIP before the big “avocado toast” craze began; however, thanks to <a href="http://www.missionheirloom.com/" target="_blank">Mission Heirloom’s</a> <a href="http://amzn.to/2n7vDdF" target="_blank">Yucan Crunch crackers</a>, I’ve been able to enjoy my own allergen-friendly version.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwWRQXV2v3dDrhxDQf55GNr4AclCeyFkDqQKt9tnX7c9rmN6G2GMDh3-l4YFpAmpS0Uld3ig55FqahXl6lSuufQ3B6vMfE8r0rxdRAXP4rtIltLB1CtInmFVvkNKMzoDZ4DSAz1r6jvo/s1600/AvocadoToastAIP-6606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwWRQXV2v3dDrhxDQf55GNr4AclCeyFkDqQKt9tnX7c9rmN6G2GMDh3-l4YFpAmpS0Uld3ig55FqahXl6lSuufQ3B6vMfE8r0rxdRAXP4rtIltLB1CtInmFVvkNKMzoDZ4DSAz1r6jvo/s640/AvocadoToastAIP-6606.jpg" title="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" width="424" /></a></div>
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In December 2015, I had the pleasure of <a href="https://www.instagram.com/p/_nDphjn4u7/?taken-by=lauravein" target="_blank">visiting</a> Mission Heirloom in Berkeley, CA. Various AIP friends had highly recommended the paleo restaurant with many AIP options, but they also raved about <a href="http://amzn.to/2n7vDdF" target="_blank">Yucan Crunch</a> crackers. I made it a point to try the <a href="http://amzn.to/2n7vDdF" target="_blank">Yucan Crunch</a> and absolutely loved it—they really remind me of triscuits. I bought a bag on the spot & used it for <a href="https://www.instagram.com/p/_rVfyHn4ga/?taken-by=lauravein" target="_blank">breakfasts</a> and snacks throughout the rest of our trip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChIGZLk24azQam-Q0v0aO3jdE43gRnvl42npamIGDKmxWphslALQNAU3dDPN-ZsrAjsAUfzRt22_L1l1ws1xSDsUxrV7g5BH5n3zPBAr8LJ7S8zh0h7SYM77OeoMkp0QzMYRNQx-efyM/s1600/AvocadoToastAIP-6619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChIGZLk24azQam-Q0v0aO3jdE43gRnvl42npamIGDKmxWphslALQNAU3dDPN-ZsrAjsAUfzRt22_L1l1ws1xSDsUxrV7g5BH5n3zPBAr8LJ7S8zh0h7SYM77OeoMkp0QzMYRNQx-efyM/s640/AvocadoToastAIP-6619.jpg" title="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" width="424" /></a></div>
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Fast forward to now and I’m still a huge <a href="http://amzn.to/2n7vDdF" target="_blank">Yucan Crunch</a> fan. After my initial stash ran out, I ordered it several more times from the Mission Heirloom website, but luckily, procuring some is even easier these days because Yucan Crunch is now available on Amazon! And they're even <a href="https://www.amazon.com/gp/prime?_encoding=UTF8&ref=mrp_10002_shr_cpbd_rf_d&refcust=NP2QGDVI4LDT4LRKERQUKDLVKA" target="_blank">Amazon Prime </a>eligible! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZs7bH_gWwY6DZLNxoPBGdQE0fpL-8t3ZZerwI9b3UIhyphenhyphenNI1C5fjcEtFuxGhLgiXtUaDpaVshnC5_TZzOLACXW48v4b1PPMufftscR-aiFyRTJHxOS6JeVxYFfOrq6BiY50Y8_uZhZkE/s1600/AvocadoToastAIP-6626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZs7bH_gWwY6DZLNxoPBGdQE0fpL-8t3ZZerwI9b3UIhyphenhyphenNI1C5fjcEtFuxGhLgiXtUaDpaVshnC5_TZzOLACXW48v4b1PPMufftscR-aiFyRTJHxOS6JeVxYFfOrq6BiY50Y8_uZhZkE/s640/AvocadoToastAIP-6626.jpg" title="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" width="640" /></a></div>
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To celebrate the Amazon debut of <a href="http://amzn.to/2n7vDdF" target="_blank">Yucan Crunch</a>, I’m sharing my super easy avocado “toast” recipe. This is another recipe that almost isn’t a recipe due to how simple it is. But goodness, it is so tasty & really feels like a treat when I make it. Most often I’ll have the avocado toast plain, but it’s also delicious topped with smoked salmon or prosciutto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrEdSp8sDTYcyn0neqne2N_8Y1xu0VadxKcsmNVcHsJbJOVDrUr8jpWaQ_IGwwz6jIw-Y3tcYHMGj5SF_AlMJrwwDOO0y8MO1yn6QW_gcPX4RZt0Sgp8zgYeDHuUPHB6r80gjh6gQ4JE/s1600/AvocadoToastAIP-6642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrEdSp8sDTYcyn0neqne2N_8Y1xu0VadxKcsmNVcHsJbJOVDrUr8jpWaQ_IGwwz6jIw-Y3tcYHMGj5SF_AlMJrwwDOO0y8MO1yn6QW_gcPX4RZt0Sgp8zgYeDHuUPHB6r80gjh6gQ4JE/s640/AvocadoToastAIP-6642.jpg" title="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" width="424" /></a></div>
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Mission Heirloom has graciously agreed to give one of my readers FREE 4-pack of <a href="http://amzn.to/2n7vDdF" target="_blank">Yucan Crunch</a>. Leave a commend on this post sharing how you'd most like to use Yucan Crunch crackers. This giveaway is only open to US residents and will run until Monday April 10, 2017.<br />
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<a class="rcptr" data-raflid="5d8e4b894" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/5d8e4b894/" id="rcwidget_njo7frtv" rel="nofollow">a Rafflecopter giveaway</a></div>
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<script src="https://widget-prime.rafflecopter.com/launch.js"></script></div>
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<i>Disclosure: I did receive a complimentary <a href="http://amzn.to/2n7vDdF" target="_blank">4-pack of Yucan Crunch</a>; however, this is a product I have happily purchased in the past & will continue to purchase in the future. I would never recommend a product I didn’t stand behind 100%. </i><br />
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<b>Avocado “Toast" </b><br />
yields 1 serving<br />
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1 avocado<br />
juice from 1/4 lemon<br />
<a href="http://amzn.to/2n7vDdF" target="_blank">Yucan Crunch</a>, broken into large (or small) pieces<br />
truffle salt, as needed (or other finishing salt of your choice.<br />
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<ol>
<li>In a small bowl, mash the avocado with the lemon juice. </li>
<li>Spread the avocado/lemon mixture onto pieces of <a href="http://amzn.to/2n7vDdF" target="_blank">Yucan Crunch</a>. </li>
<li>Sprinkle with truffle salt. Eat immediately :) </li>
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<i>Note: some people prefer to toast their Yucan Crunch in a skillet or under the broiler, but I most often prefer it un-toasted. Feel free to do either, depending on your own preferences. Please <b>DO NOT </b>toast it in an actual toaster, as it could cause a fire if pieces break off into the toaster. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzE4o-_OvJ72Woh4FpvG_USWjNeiExDNzVMMytuX1yhF3UqOuOJGH_u9x1l1oPQGasgHIA_hVs-uthgxk4aEbzBLastLH35aXDJMZB59PwQpsHFOAmn_wtCwlOI8_4AtqRGhOiW53TKU/s1600/AIPAvocadoToast6642-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzE4o-_OvJ72Woh4FpvG_USWjNeiExDNzVMMytuX1yhF3UqOuOJGH_u9x1l1oPQGasgHIA_hVs-uthgxk4aEbzBLastLH35aXDJMZB59PwQpsHFOAmn_wtCwlOI8_4AtqRGhOiW53TKU/s640/AIPAvocadoToast6642-01.png" title="Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)" width="424" /></a></div>
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<i><span style="font-size: xx-small;">This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
<div>
<i><span style="font-size: xx-small;">after an Amazon link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
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Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com125tag:blogger.com,1999:blog-2182996236057086378.post-76588577630532484202017-03-15T18:30:00.000-04:002017-03-15T18:39:15.910-04:00Irish Soda Bread (AIP & Paleo), with video <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRDMLLgvrIwqvC29TrD_RO9X9qUyblz_kcGa8X5T4AgjrOtS2daaDExttuKAXgV0G35VhwFaAk_HPnJPptU7k-A6y_Szbo8ffpvFzzljbEqSpZzuLsD8U4p4CMe9oMQkojPRq3j1Dr0w/s1600/IrishSodaBreadAIP_6315-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Soda Bread (AIP & Paleo)" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRDMLLgvrIwqvC29TrD_RO9X9qUyblz_kcGa8X5T4AgjrOtS2daaDExttuKAXgV0G35VhwFaAk_HPnJPptU7k-A6y_Szbo8ffpvFzzljbEqSpZzuLsD8U4p4CMe9oMQkojPRq3j1Dr0w/s640/IrishSodaBreadAIP_6315-01.png" title="Irish Soda Bread (AIP & Paleo)" width="640" /></a></div>
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My husband loves to make (and eat) corned beef and cabbage, with carrots & potatoes for St. Patrick’s Day. Once we got married, I started making gluten-free Irish soda bread to contribute to the festivities—we quite often host friends for this epic meal :) Last year, I experimented last minute with making a paleo Irish soda bread that only needed eggs as an AIP reintroduction. It was OK, but not as tasty and I’d liked and it was really really crumbly… Plus, I really wanted to figure out a version that people still in the elimination phase of AIP could enjoy too. This year, I went completely back to the drawing board and came up with this recipe I’m sharing today.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJCyTkhUUlh7hgjw_4jXkq384MRPRKRP145mLP94biK5g8SyysQffVnzguY9fBr6ahTLmCXcYUXFbUSF2Sl-Z4U-LtIQOA7z-IZ3onjUSD0pFn85E7Nr4FAKX0PZRXlBKY-NdWK_5fkE/s1600/AIPIrishSodaBread-6297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Soda Bread (AIP & Paleo)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJCyTkhUUlh7hgjw_4jXkq384MRPRKRP145mLP94biK5g8SyysQffVnzguY9fBr6ahTLmCXcYUXFbUSF2Sl-Z4U-LtIQOA7z-IZ3onjUSD0pFn85E7Nr4FAKX0PZRXlBKY-NdWK_5fkE/s640/AIPIrishSodaBread-6297.jpg" title="Irish Soda Bread (AIP & Paleo)" width="424" /></a></div>
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Now, as with pretty much all AIP versions of baked goods, keep an open mind when trying this recipe… By keeping this recipe elimination phase compliant, I’ve worked with some pretty strict ingredient limitations, and to be honest, it has been a couple years since I’ve had “real” Irish soda bread to compare my version to. But I have come up with what I consider to be a pretty delicious, fairly close to the real deal option.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht623GIusskbIW3KsLKzn3nqdFlDYEskXMHutU_Lq9NZzN7rxSg2PxONQLnHfkfwt0TyGva9lkvtGeHaIduQpJ7sVFUMzlVkmx7KalC0VgaA13ZxBYmXmoxAxPCRuiw433n2B-RKaeQ10/s1600/AIPIrishSodaBread-6305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Soda Bread (AIP & Paleo)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht623GIusskbIW3KsLKzn3nqdFlDYEskXMHutU_Lq9NZzN7rxSg2PxONQLnHfkfwt0TyGva9lkvtGeHaIduQpJ7sVFUMzlVkmx7KalC0VgaA13ZxBYmXmoxAxPCRuiw433n2B-RKaeQ10/s640/AIPIrishSodaBread-6305.jpg" title="Irish Soda Bread (AIP & Paleo)" width="424" /></a></div>
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This AIP Irish soda bread tastes the best & has the best texture the day it’s baked. However, since I also don’t recommend eating an entire loaf in one day by yourself, it does make some pretty epic toast slathered in fruit-sweetened jam (like the <a href="http://amzn.to/2mtE40g" target="_blank">St. Dalfour apricot</a> in these photos) the following day…. Just make sure to toast it in a gluten-free toaster/toaster oven or under the broiler.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAmjJhosQOno8an1E_Mqa74CiX8BIV7H4V72imhNjGYxZq9TKgpNlK2H-V6Vnhh7laZpC8Fs90Z9_o4PaphRefNJxh_9AwIydhHplEDYCb4BM3FJeTkgL6xZBU_n45aDQKuuweMbkp1M/s1600/AIPIrishSodaBread-6319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Soda Bread (AIP & Paleo)" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAmjJhosQOno8an1E_Mqa74CiX8BIV7H4V72imhNjGYxZq9TKgpNlK2H-V6Vnhh7laZpC8Fs90Z9_o4PaphRefNJxh_9AwIydhHplEDYCb4BM3FJeTkgL6xZBU_n45aDQKuuweMbkp1M/s640/AIPIrishSodaBread-6319.jpg" title="Irish Soda Bread (AIP & Paleo)" width="640" /></a></div>
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Also, since I know AIP baking can be more challenging than regular baking, I’ve created my first recipe-tutorial video detailing how I make this Irish Soda Bread. Check it out below, or <a href="https://youtu.be/pZzZKJzHYJA" target="_blank">on YouTube</a>. Happy baking!<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/pZzZKJzHYJA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/pZzZKJzHYJA?feature=player_embedded" width="320"></iframe></div>
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<b>Irish Soda Bread (AIP & Paleo) </b></div>
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<i>8 fl oz (1 cup), plus 1-2 additional teaspoons <a href="http://amzn.to/2n0rb0I" target="_blank">coconut milk</a> </i></div>
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<i>1 teaspoon <a href="http://amzn.to/2noef5M" target="_blank">apple cider vinegar</a> </i></div>
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<i>75 g (2/3 cup) <a href="http://amzn.to/2msXQIy" target="_blank">coconut flour</a> </i></div>
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<i>80 g (2/3 cup) <a href="http://amzn.to/2mt4Ftw" target="_blank">tapioca starch</a> </i></div>
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<i>85 g (2/3 cup) <a href="http://amzn.to/2nsTToK" target="_blank">arrowroot</a> </i></div>
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<i>1 tablespoon <a href="http://amzn.to/2mtsp1l" target="_blank">gelatin</a> </i></div>
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<i>1 tablespoon <a href="http://amzn.to/2nsSSNH" target="_blank">coconut sugar</a> </i></div>
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<i>1 teaspoon AIP baking powder (see recipe below) </i></div>
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<i>1 teaspoon <a href="http://amzn.to/2n0sFYK" target="_blank">baking soda</a> </i></div>
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<i>1/2 teaspoon <a href="http://amzn.to/2n0yaH8" target="_blank">sea salt</a> </i></div>
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<i>48 g (4 tablespoons) <a href="http://amzn.to/2n0pr7N" target="_blank">palm shortening</a> </i></div>
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<i>80 g (1/2 c) <a href="http://amzn.to/2mtgU9k" target="_blank">zante currants</a></i></div>
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<ol>
<li>Preheat the oven to 375 F. Line a baking sheet with a piece of parchment paper—I used a <a href="http://amzn.to/2n0zwSi" target="_blank">quarter sheet</a>. </li>
<li>Measure the coconut milk into a liquid measuring cup. Add the apple cider vinegar. Set aside to make faux “buttermilk.” </li>
<li>In a large mixing bowl, whisk together the coconut flour, tapioca starch, arrowroot, gelatin, coconut sugar, AIP baking powder, baking soda, and salt until evenly combined. </li>
<li>Add the palm shortening to the mixing bowl. Use a fork or pastry blender to work the shortening in to the dry ingredients. Continue until the ingredients resemble coarse meal. </li>
<li>Pour in the coconut milk/vinegar. Stir with a silicone spatula or wooden spoon. Once mostly combined, switch to hand kneading until the dough can be squeezed together to form a ball. If needed, add additional coconut milk 1 tablespoon at a time (adding a maximum of 2 tablespoons). The finished bread will have the best texture with the least amount of coconut milk added, but the dough does need to be able to form into a ball that doesn’t completely break apart. </li>
<li>Form the dough into a disc & place on the prepared baking sheet. Use a serrated knife (I have <a href="http://www.williams-sonoma.com/products/shun-kaji-serrated-utility-knife/?pkey=e%7Cshun%2Bkaji%7C150%7Cbest%7C0%7C1%7C24%7C%7C13&cm_src=PRODUCTSEARCH" target="_blank">this one</a>) to cut an X in the center of the dough—the X allows heat to better penetrate to the center of the bread as it bakes. </li>
<li>Place the pan in the pre-heated oven & bake for 30 minutes. After 30 minutes, rotate the pan and bake for another 10 to 15 minutes, or until the center X is dry & the bread is golden. </li>
<li>Remove the finished bread from the oven & allow to cool completely before slicing. This bread has the best texture the day it is made, but it also makes excellent toast the following day. Store any leftovers, wrapped, at room temperature.</li>
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<b>AIP/Paleo Baking Powder</b><br />
<i>81 grams (1/2 cup) <a href="http://amzn.to/2hdkTbO" target="_blank">cream of tartar </a></i><br />
<i>55 grams (1/4 cup) <a href="http://amzn.to/2gj69Ui" target="_blank">baking soda</a></i><br />
<i>30 grams (1/4 cup) <a href="http://amzn.to/2hf6V6A" target="_blank">arrowroot</a> or <a href="http://amzn.to/2ez7vxj" target="_blank">tapioca</a> </i><br />
<ol>
<li>Sift together the cream of tartar, baking soda, and arrowroot/tapioca.</li>
<li>Store in an airtight jar. Use wherever baking powder is used.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbxopsHqHc7Qm2VYFJ1VM4vdGKUwlj9PnAk_G13MJ9-PV7p2jvKWZhggThaJ_egCgjTtmSot0gaAen9DjnQ3T0wOGtD1Q9kMGXTh9fk-8n2ttRGFEj0F8nlvx5Mu_lAeC6FfMbIF8nIg/s1600/IrishSodaBreadAIP_6294-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Soda Bread (AIP & Paleo)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbxopsHqHc7Qm2VYFJ1VM4vdGKUwlj9PnAk_G13MJ9-PV7p2jvKWZhggThaJ_egCgjTtmSot0gaAen9DjnQ3T0wOGtD1Q9kMGXTh9fk-8n2ttRGFEj0F8nlvx5Mu_lAeC6FfMbIF8nIg/s640/IrishSodaBreadAIP_6294-01.png" title="Irish Soda Bread (AIP & Paleo)" width="424" /></a> </div>
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<i><span style="font-size: x-small;">This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
<div>
<i><span style="font-size: x-small;">after an Amazon link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
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Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com247tag:blogger.com,1999:blog-2182996236057086378.post-997054529249974142017-02-27T16:33:00.002-05:002017-02-27T16:39:30.685-05:00Beef and Broccoli (AIP, Paleo, Whole30) -with stop motion video recipe!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtvj8041DzarTz9bGk_N56eDbxrfHcu97nZzk4m7ACb6BuFdz24saHzoZ3MaKU1dqXqyKLpezky8xAEHTfxFuL16qPf-j5HFpf3DeSot9BO1dbhMO7XWv3Qxj35yeNunBE_3yyEIRPwQ/s1600/BeefBroccoliAIP4b-01.png" imageanchor="1"><img alt="Beef and Broccoli (AIP, Paleo, Whole30)" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtvj8041DzarTz9bGk_N56eDbxrfHcu97nZzk4m7ACb6BuFdz24saHzoZ3MaKU1dqXqyKLpezky8xAEHTfxFuL16qPf-j5HFpf3DeSot9BO1dbhMO7XWv3Qxj35yeNunBE_3yyEIRPwQ/s640/BeefBroccoliAIP4b-01.png" title="Beef and Broccoli (AIP, Paleo, Whole30)" width="640" /></a></div>
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Though this beef and broccoli dish has become one of our favorite meals, it’s something I’ve held off posting because it almost seems too easy to qualify as a recipe. But sometimes, simple, easy, and delicious is just what’s needed, especially with how complicated life can be on AIP. And since I’ve been making this recipe almost weekly for the past few months, it’s time I shared it ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT9mFWLBm03phkH4LvOCMka3wWqD5mdzaeExJKeKHq1LgXMxv-BBSBWYbBHFpoFDIZepgY7kUvzD7soBU64NcIAQPayn8YkNc8BOjCdJDllbYFAgPeyN0l-esGqgyasj5zfppw4eHHGc/s1600/BeefBroccoliAIP5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef and Broccoli (AIP, Paleo, Whole30)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqT9mFWLBm03phkH4LvOCMka3wWqD5mdzaeExJKeKHq1LgXMxv-BBSBWYbBHFpoFDIZepgY7kUvzD7soBU64NcIAQPayn8YkNc8BOjCdJDllbYFAgPeyN0l-esGqgyasj5zfppw4eHHGc/s640/BeefBroccoliAIP5.jpg" title="Beef and Broccoli (AIP, Paleo, Whole30)" width="480" /></a></div>
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The Beef and Broccoli recipe comes together pretty quickly with minimal prep and minimal planning ahead AND minimal clean up. All ingredients are ones I generally keep on hand. With only a little extra time, the recipe can be easily doubled or tripled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneoHnAxGrNS6VGA6IhVcJo8kFHvuh08zSYiZ0VmkE32PPq276W0x7tXJYjxByFJx65-o1uUQoy5O9-ZhLF9RoVyhGZE9eyHr5dnIxnOuMHrBEgUZExuhdWqdAadOv2P4UHQlSt39v0b8/s1600/BeefBroccoliAIP1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef and Broccoli (AIP, Paleo, Whole30)" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneoHnAxGrNS6VGA6IhVcJo8kFHvuh08zSYiZ0VmkE32PPq276W0x7tXJYjxByFJx65-o1uUQoy5O9-ZhLF9RoVyhGZE9eyHr5dnIxnOuMHrBEgUZExuhdWqdAadOv2P4UHQlSt39v0b8/s640/BeefBroccoliAIP1.jpg" title="Beef and Broccoli (AIP, Paleo, Whole30)" width="640" /></a></div>
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The ingredients are economically-priced. It travels well. It’s delicious warm or cold. It freezes well. I find my body really likes the ratio of protein/carbs/fat, plus it’s veggie heavy and features gut-healthy sauerkraut. And it’s just plain tasty!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAUNvop1CJCsqn3mHT80stS_oczOu2vHRb6LvbDPzORI45KjIIJsA5NYF6j3nLen4FSiZhF3gKOvTYa6IqK2hFCiKb8oOjcuNUElKNJPqUwSMy2WqEWUEz0B0KhWuLkUAIMC8gHqxhAU/s1600/BeefBroccoliAIP2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef and Broccoli (AIP, Paleo, Whole30)" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAUNvop1CJCsqn3mHT80stS_oczOu2vHRb6LvbDPzORI45KjIIJsA5NYF6j3nLen4FSiZhF3gKOvTYa6IqK2hFCiKb8oOjcuNUElKNJPqUwSMy2WqEWUEz0B0KhWuLkUAIMC8gHqxhAU/s640/BeefBroccoliAIP2.jpg" title="Beef and Broccoli (AIP, Paleo, Whole30)" width="640" /></a></div>
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For fun, I’ve also created a stop motion video of this recipe. While it isn’t possible to make this meal in 30 seconds like the video, it is possible to make it under an hour!<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/VCHcNoIvFD4/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/VCHcNoIvFD4?feature=player_embedded" width="320"></iframe></div>
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<br />
<b>Beef and Broccoli (AIP, Paleo, Whole30) </b><br />
<i>yields 4 servings </i><br />
<br />
<i>For the roasted broccoli</i><br />
Two 16 oz bags of frozen broccoli<br />
5 tablespoons <a href="http://amzn.to/2l5ydBO" target="_blank">olive oil</a> (or other AIP fat of choice) <br />
1/2 teaspoon <a href="http://amzn.to/2l5xjF7" target="_blank">granulated garlic</a><br />
<br />
<i>For the roasted sweet potatoes</i><br />
1 large (around 1 to 1.25 pounds) white sweet potato<br />
2 tablespoons <a href="http://amzn.to/2l5ydBO" target="_blank">olive oil</a> (or other AIP fat of choice)<br />
<br />
<i>For the beef</i><br />
1 pound grass fed ground beef (85/15, if possible; see note below if starting with frozen ground beef)<br />
2 tablespoons <a href="http://amzn.to/2lhnyPz" target="_blank">coconut aminos</a> <br />
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<i>For serving</i><br />
<a href="https://www.farmhouseculture.com/kraut" target="_blank">Farmhouse Culture garlic dill pickle saurkraut</a> (or make your own with <a href="http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/dill-pickle-sauerkraut/" target="_blank">this recipe</a>, though I have not tried it…)<br />
<a href="http://amzn.to/2m3PNpk" target="_blank">Smoked salt </a> (or other finishing salt of your choice)<br />
<ol>
<li>Preheat the oven to 425 F. Line two baking sheets with <a href="http://amzn.to/2lNiBSc" target="_blank">parchment paper</a>. </li>
<li><i>For the roasted broccoli:</i> spread the frozen broccoli on one of the prepared baking sheets. Drizzle with <a href="http://amzn.to/2l5ydBO" target="_blank">oil</a> & and sprinkle with the <a href="http://amzn.to/2l5xjF7" target="_blank">granulated garlic</a>. Roast in the preheated oven, on a middle rack, for 50 minutes. After 25 minutes of roasting, stir the broccoli & continue roasting. </li>
<li><i>For the roasted sweet potatoes:</i> cube the sweet potato (no need to peel), spread on the second baking sheet, and drizzle with <a href="http://amzn.to/2l5ydBO" target="_blank">oil</a>. Roast in the preheated oven, on a bottom rack, for 40 minutes. After 20 minutes of roasting, stir the potatoes & switch the broccoli to the bottom and the sweet potatoes to the middle rack. </li>
<li><i>For the beef:</i> After the broccoli & sweet potatoes have been stirred once, heat a cast iron skillet (I use my <a href="http://amzn.to/2l5xvoc" target="_blank">Lodge cast iron skillet</a>) over medium high heat. Add the beef and <a href="http://amzn.to/2lhnyPz" target="_blank">coconut aminos</a> to the pan. Brown until the ground beef is cooked through. Set aside until the broccoli & sweet potatoes are done. </li>
<li><i>To assemble:</i> add the browned beef, roasted broccoli, and roasted sweet potatoes to a large bowl. Toss to combine. </li>
<li><i>To serve:</i> portion onto plates. Top with <a href="https://www.farmhouseculture.com/kraut" target="_blank">Farmhouse Culture garlic dill pickle sauerkraut</a> (I like about 1/3 to 1/2 cup of sauerkraut on mine, but use less, if you prefer) and a generous sprinkle of <a href="http://amzn.to/2m3PNpk" target="_blank">smoked salt</a>. </li>
<li>Store leftovers in the refrigerator or freezer. </li>
</ol>
Notes:<br />
<ul>
<li>If you’re starting with frozen ground beef, quick thaw it in warm water, while the vegetables are roasting, until the edges are soft—don’t worry if the middle is still a bit frozen… it will finish thawing in the skillet. Just make sure to use the quick-thawed beef immediately (i.e. don’t save it for another use). Alternately, thaw the beef in cold water or in the refrigerator if it isn’t to be used right away. </li>
<li>If not cooking the ground beef in <a href="http://amzn.to/2l5xvoc" target="_blank">a cast iron skillet</a> (or if a lower fat content beef is used), a little additional fat may be needed to keep the beef from sticking to the pan. </li>
<li>Feel free to play with the ratios of beef/broccoli/sweets in this recipe based on your preferences (or what ingredients you have on hand). </li>
<li>This recipe is NOT sponsored by <a href="https://www.farmhouseculture.com/kraut" target="_blank">Farmhouse Culture</a>…. I just really love their sauerkraut! </li>
</ul>
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<i><span style="font-size: x-small;">after an Amazon link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com29tag:blogger.com,1999:blog-2182996236057086378.post-52278532453638701822017-01-31T20:43:00.000-05:002017-01-31T20:46:49.381-05:00Loaded Sweet Potato Fries (AIP & Paleo) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HfTTy_ydJT4TLUKSG9nwby-ULBZIqh2CcC_5ETk3TmF2udaV2qE2_uW9b5GTob-yxgwcrZZGKD6ZPIYbmOu26pQnM-Dm4w54jbG5yc7_YVSMoFJJltRiF2CUJa2M7m42ZYXG51EAZc4/s1600/LoadedFriesAIP_3b-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Loaded Sweet Potato Fries (AIP & Paleo) " border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HfTTy_ydJT4TLUKSG9nwby-ULBZIqh2CcC_5ETk3TmF2udaV2qE2_uW9b5GTob-yxgwcrZZGKD6ZPIYbmOu26pQnM-Dm4w54jbG5yc7_YVSMoFJJltRiF2CUJa2M7m42ZYXG51EAZc4/s640/LoadedFriesAIP_3b-01.png" title="Loaded Sweet Potato Fries (AIP & Paleo) " width="640" /></a></div>
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I’m not really a big Super Bowl (or football) person, though I do love a good Super Bowl party, mainly for the food, time with friends, and the commercials. This year, things will be much different, since we’ve moved to the middle of New England Patriots territory & they happen to be playing in the 2017 Super Bowl. Let me tell you…. people around here take their NFL football *very* seriously.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHEv4P1BApnjrdfVwDSEssDimFnKqBeJaijlJ-FmUzATaLcCyWJMHTtyann3ijayWwD2m2In8Pe7Ri27A9jkfiBAhtwwJbqCELv9GXBLwNj3roeF17Gt5yBj0knRlwWK7ZlaL060CQ4k/s1600/LoadedFriesAIP_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Loaded Sweet Potato Fries (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHEv4P1BApnjrdfVwDSEssDimFnKqBeJaijlJ-FmUzATaLcCyWJMHTtyann3ijayWwD2m2In8Pe7Ri27A9jkfiBAhtwwJbqCELv9GXBLwNj3roeF17Gt5yBj0knRlwWK7ZlaL060CQ4k/s640/LoadedFriesAIP_6.jpg" title="Loaded Sweet Potato Fries (AIP & Paleo) " width="480" /></a></div>
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While I might feel more inclined to cheer for a particular team this year, I’m still most excited about the food! Specifically, I’m excited about making some AIP/Paleo options to share with our new friends. Last year, I made <a href="http://sweet-treats-baking.blogspot.com/2015/02/plantain-chip-chicken-aip-paleo.html" target="_blank">plantain chip chicken</a> in nugget form, cutting chicken breasts into pieces before coating them in the plantain chip crust & baking them on a rack. I also made the r<a href="http://sweet-treats-baking.blogspot.com/2016/03/aip-red-sangria-healing-kitchen-review.html" target="_blank">ed sangria</a> mocktail from <a href="http://amzn.to/2koMOGI" target="_blank">The Healing Kitchen</a>, and some amazing <a href="http://slimpalate.com/chewy-fudge-brownies/" target="_blank">paleo brownies</a> from Joshua Weissman/Slim Palate (the brownies require an egg & chocolate reintro; I also subbed coconut oil for the butter). All super delicious. (haha, pun intended!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzy_Di2ujXhEWBWvi9EajysEXPZWWiKMSDNk5e3lMP8dbL_OwAPcWsqf9Cd4pGSkq2C_zwIDyIL9o0sJgBQwRwIOMPFIODytDuQl0Ntr8y5ioag7zMW-ysHzYzBl5lhUAwRTb3PiiTzU/s1600/LoadedFriesAIP_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Loaded Sweet Potato Fries (AIP & Paleo) " border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzy_Di2ujXhEWBWvi9EajysEXPZWWiKMSDNk5e3lMP8dbL_OwAPcWsqf9Cd4pGSkq2C_zwIDyIL9o0sJgBQwRwIOMPFIODytDuQl0Ntr8y5ioag7zMW-ysHzYzBl5lhUAwRTb3PiiTzU/s640/LoadedFriesAIP_10.jpg" title="Loaded Sweet Potato Fries (AIP & Paleo) " width="640" /></a></div>
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I’m still debating exactly what I’ll take to this year’s party, but these loaded sweet potato fries are a serious contender. I first made them on a whim last summer for one of our burger nights & they were such a fun twist on normal sweet potato fries. Plus the arugula pesto they’re topped with adds some extra veggie power.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXf5bYWSMFkrtqgGp_9hlJsRNHDSEJt7GkthbljnC4JwWElubkE2Eg-3e2GTS5aJ_7zphGwAvYlDOB8g82XKMAOJVxck0WmHg22ckOHETBOBNRxU0kBdKwTteqcQINJXVkq6zoEPZnVoA/s1600/LoadedFriesAIP_11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Loaded Sweet Potato Fries (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXf5bYWSMFkrtqgGp_9hlJsRNHDSEJt7GkthbljnC4JwWElubkE2Eg-3e2GTS5aJ_7zphGwAvYlDOB8g82XKMAOJVxck0WmHg22ckOHETBOBNRxU0kBdKwTteqcQINJXVkq6zoEPZnVoA/s640/LoadedFriesAIP_11.jpg" title="Loaded Sweet Potato Fries (AIP & Paleo) " width="480" /></a></div>
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If you’re looking for some other party food ideas, whether for yourself or to share with others, here are a few more options:<br />
<br />
<ul>
<li><a href="http://sweet-treats-baking.blogspot.com/2016/08/paloma-cocktail-mocktail-paleo-aip.html" target="_blank">Paloma Mocktail</a><a href="http://sweet-treats-baking.blogspot.com/2016/08/paloma-cocktail-mocktail-paleo-aip.html" target="_blank">/Cocktail</a> (AIP) or Cocktail (Paleo) </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2016/03/aip-red-sangria-healing-kitchen-review.html" target="_blank">Red Sangria</a> (AIP) </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2015/11/chicken-liver-pate-aip-paleo-low-fodmap.html" target="_blank">Chicken Liver Pate</a> (AIP) </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2015/08/marinated-flank-steak-aip-paleo-low.html" target="_blank">Marinated Flank Steak</a> (AIP) </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2015/03/bacon-prosciutto-wrapped-dates-aip.html" target="_blank">Bacon & Prosciutto Wrapped Dates</a> (AIP) </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2015/02/plantain-chip-chicken-aip-paleo.html" target="_blank">Plantain Chip Chicken</a> (AIP) </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2015/02/blood-orange-gummies-with-kombucha-aip.html" target="_blank">Blood Orange Gummies</a> (AIP) </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2014/10/simple-guac-aip.html" target="_blank">Simple Guac</a> (AIP) </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2014/09/blog-birthday-coconut-macaroons-aip.html" target="_blank">Coconut Macaroons</a> (AIP) </li>
</ul>
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<b>Loaded Sweet Potato Fries (AIP & Paleo) </b><br />
<i>Yields 2 generous servings; batch can be easily doubled or tripled for a larger group </i><br />
<br />
<i>For the Fries:</i><br />
1 pound white sweet potatoes (I prefer Hannah)<br />
28 g (2 tablespoons) <a href="http://amzn.to/2kRoyKm" target="_blank">duck fat</a>, melted<br />
1/4 teaspoon <a href="http://amzn.to/2kRttLB" target="_blank">sea salt</a><br />
1/4 teaspoon <a href="http://amzn.to/2koo9lC" target="_blank">garlic powder</a><br />
<br />
<ol>
<li>Preheat the oven to 425 F. </li>
<li>Wash and cut the sweet potato into thin fry-shaped pieces, 1/4 to 1/2 inch in width. </li>
<li>Pour the melted duck fat into a bowl, add the sweet potato fries, and toss to coat. </li>
<li>Arrange the fries on an un-lined rimmed baking sheet (I used a quarter sheet), making sure there is a little space between each fry. Dust the fries with sea salt & garlic powder.</li>
<li>Bake in the preheated oven for 20 minutes, then remove the pan from the oven and carefully flip the fries over. Roast for an additional 10 to 20 minutes, or until golden brown. While the fries are roasting, prepare the toppings (see below). </li>
</ol>
<br />
<i>To Assemble: </i><br />
1 batch of sweet potato fries (see above)<br />
2 tablespoons <a href="http://sweet-treats-baking.blogspot.com/2016/05/arugula-pesto-dairy-free-nut-free-aip.html" target="_blank">arugula pesto</a>, plus additional for dipping, if desired<br />
3 strips of bacon, cooked and crumbled<br />
1 tablespoon thinly sliced scallion<br />
1 to 2 teaspoons cilantro leaves<br />
sprinkling of <a href="http://amzn.to/2koo9lC" target="_blank">smoked Maldon sea salt</a><br />
<br />
<ol>
<li>Just before serving, drizzle the roasted sweet potato fries with the arugula pesto. Top with the crumbled bacon, sliced scallion, and cilantro leaves. Sprinkle with smoked Maldon to taste. Serve with additional arugula pesto for dipping, if desired. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc529WXJoJbDsqowuwscYyRSPLsD5iLoLrIatCXVBvkE1QkriM3HKtwvtfx86Zete7VyrfnGOS9WQO6pRNkCstIM9LZ14tL3cyQ-fiNXSzI8GkefaWG0HO-SqJVgUK5z-gLVZxFMZ9Y9c/s1600/LoadedFriesAIP_9b-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Loaded Sweet Potato Fries (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc529WXJoJbDsqowuwscYyRSPLsD5iLoLrIatCXVBvkE1QkriM3HKtwvtfx86Zete7VyrfnGOS9WQO6pRNkCstIM9LZ14tL3cyQ-fiNXSzI8GkefaWG0HO-SqJVgUK5z-gLVZxFMZ9Y9c/s640/LoadedFriesAIP_9b-01.png" title="Loaded Sweet Potato Fries (AIP & Paleo) " width="480" /></a></div>
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<i><span style="font-size: x-small;">This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCH2Q1hKszGPi_bs8zImD20B8ok2082ADB5QsdHW_inCbZfaD4vvMLChw_nsW8czOX2vLKR2U1ETrjkzQ-uDITn3SCbARt_mcVAo8Y0YYi3iBKl3DpaKhNDLRmey1xwJf4WgSycWSvuI/s1600/SpritzAIP-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spritz Cookies (AIP, Paleo, Gluten-free) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCH2Q1hKszGPi_bs8zImD20B8ok2082ADB5QsdHW_inCbZfaD4vvMLChw_nsW8czOX2vLKR2U1ETrjkzQ-uDITn3SCbARt_mcVAo8Y0YYi3iBKl3DpaKhNDLRmey1xwJf4WgSycWSvuI/s640/SpritzAIP-01.png" title="Spritz Cookies (AIP, Paleo, Gluten-free) " width="424" /></a></div>
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My Grandma Vein is a really fantastic baker. She makes wonderful treats for all holidays, but especially during the Christmas season. One of my favorite christmas cookies is her spritz cookies, a butter cookie dough pressed through a cookie press into different shapes. Some people flavor the cookie dough with vanilla and some with almond—Grandma’s spritz recipe uses vanilla. She would leaves some of the dough naturally colored and colors part of it red and green. She also would sprinkle the pressed cookie dough with various colored sanding sugars and sprinkles before baking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzy75FZeTdVLG8jlEEp2lsKPT3ysCmpn8iFOO7bxWusFvB0Kufqe1KRFna8Jo4uj6xcrUmtrOXX5dNNfiNB8PXmucka5dvhtWNq89WE5m1IkBhyphenhyphengY_1jI6EW-RAJRqUvnCC5vyS8HHZU/s1600/SpritzAIP-6229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spritz Cookies (AIP, Paleo, Gluten-free) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzy75FZeTdVLG8jlEEp2lsKPT3ysCmpn8iFOO7bxWusFvB0Kufqe1KRFna8Jo4uj6xcrUmtrOXX5dNNfiNB8PXmucka5dvhtWNq89WE5m1IkBhyphenhyphengY_1jI6EW-RAJRqUvnCC5vyS8HHZU/s640/SpritzAIP-6229.jpg" title="Spritz Cookies (AIP, Paleo, Gluten-free) " width="640" /></a></div>
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My AIP variation might look and taste a little different, but the first test batch cookie I popped into my mouth was like tasting a memory of Christmases past. Despite using palm shortening in lieu of butter, they still have a "buttery" flavor; they also have some lovely notes of maple and just a hint of coconut.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgmOyRMdy6_tAyPiYxWMnYYHk-XLwXXDy0_p9LRCQDqe4iJBhOSPPVhcG4KyNWCxAPkD1EkCyrtChb-0M-ZBEwQSG_EWvQHm8ptnODEYcUjGovT1XTHMwV7QYbFhS_QpQ-rAKWXNI8Cs/s1600/SpritzAIP-6237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spritz Cookies (AIP, Paleo, Gluten-free) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgmOyRMdy6_tAyPiYxWMnYYHk-XLwXXDy0_p9LRCQDqe4iJBhOSPPVhcG4KyNWCxAPkD1EkCyrtChb-0M-ZBEwQSG_EWvQHm8ptnODEYcUjGovT1XTHMwV7QYbFhS_QpQ-rAKWXNI8Cs/s640/SpritzAIP-6237.jpg" title="Spritz Cookies (AIP, Paleo, Gluten-free) " width="424" /></a></div>
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Instead of pressing the dough through a cookie press, I chose to pipe it with a pastry bag fitted with a large start tip into rosettes and wreath shapes—I couldn’t justify buying (or storing) a new cookie press & I’m not sure if my vintage press has any gluten remnants.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeMG76ZoDvofUvQU8A1MLXOsLa5zu6R9tfOBUu335AnudEiPXHG4KD4aZ6_Sqg4nXqT3a3yiIb2-UmOYlGBp2d-HDoM_vbzs5pqOLxy1k35EsIUxi25usG_1NR47DwLqxx8a6iR2dyf0/s1600/SpritzAIP-6261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spritz Cookies (AIP, Paleo, Gluten-free) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeMG76ZoDvofUvQU8A1MLXOsLa5zu6R9tfOBUu335AnudEiPXHG4KD4aZ6_Sqg4nXqT3a3yiIb2-UmOYlGBp2d-HDoM_vbzs5pqOLxy1k35EsIUxi25usG_1NR47DwLqxx8a6iR2dyf0/s640/SpritzAIP-6261.jpg" title="Spritz Cookies (AIP, Paleo, Gluten-free) " width="640" /></a></div>
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I didn't have many ideas for natural ways to color the dough, but I did add matcha green tea powder to the dry ingredients of one batch & it worked really well, though it does make the cookies taste like green tea. I suspect a few drops of beet juice might work well to make a more red/pink dough; however, I have a sensitivity to beets so I have not tried it out. To make the wreaths look more like actual wreaths (and less like piped circles), I added some chopped dried cranberries (apple-juice-sweetened) and a tiny sprinkle of turbinado/raw sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8ZCdEsWpwBjbRiH8p0oKCeXcyo7U6YMZnezJE-FbO9Kg_3RUWeOwGVgz_n71Afh3DOmhAyJWPxE7C7EygTdW45QMnmdWbTK8WAlRT6QrB8P2pm3FfB3_NVGWhOaNmGtc2Y7hxHIohDo/s1600/SpritzAIP-6259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spritz Cookies (AIP, Paleo, Gluten-free) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8ZCdEsWpwBjbRiH8p0oKCeXcyo7U6YMZnezJE-FbO9Kg_3RUWeOwGVgz_n71Afh3DOmhAyJWPxE7C7EygTdW45QMnmdWbTK8WAlRT6QrB8P2pm3FfB3_NVGWhOaNmGtc2Y7hxHIohDo/s640/SpritzAIP-6259.jpg" title="Spritz Cookies (AIP, Paleo, Gluten-free) " width="424" /></a></div>
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Because these cookies are so delicious, I’ve purposely made the batch really small—depending on how big they’re piped, you should be able to get around 16 cookies. If you’re one with lots of willpower, even around lots of delicious AIP cookies, make a double batch :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6VwGIuFvf5mGPb3T9PE65nUSpIvELOGlkXX7GKqvefe8fJMEiJ-hfQSjOLHjPytCZNC9K1ImoIhoPuMa5_VNth8L83PkjiC0x7azS2-E3K4rBtk59BDwv_7ZnYDO7gUElzkNG13MCIo/s1600/SpritzAIP-6280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spritz Cookies (AIP, Paleo, Gluten-free) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6VwGIuFvf5mGPb3T9PE65nUSpIvELOGlkXX7GKqvefe8fJMEiJ-hfQSjOLHjPytCZNC9K1ImoIhoPuMa5_VNth8L83PkjiC0x7azS2-E3K4rBtk59BDwv_7ZnYDO7gUElzkNG13MCIo/s640/SpritzAIP-6280.jpg" title="Spritz Cookies (AIP, Paleo, Gluten-free) " width="640" /></a></div>
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Happy Baking! PS if you’d like to make the AIP gingersnaps pictured on the cookie platter, make sure you grab a copy of my e-book “<a href="http://sweet-treats-baking.blogspot.com/p/holiday-sweet-treats-e-book.html" target="_blank">Holiday Sweet Treats.</a>”<br />
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<b>Spritz Cookies (AIP, Paleo, Gluten Free) </b><br />
yields around 16 cookies<br />
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<i>64 grams(1/4 cup) <a href="http://amzn.to/2gsWhKS" target="_blank">palm shortening</a><span class="Apple-tab-span" style="white-space: pre;"> </span></i><br />
<i>39 grams (2 tablespoons) <a href="http://amzn.to/2gl9Pts" target="_blank">Grade A dark maple syrup</a></i><br />
<i>1 teaspoon <a href="http://amzn.to/2bYxryb" target="_blank">vanilla extract</a><span class="Apple-tab-span" style="white-space: pre;"> </span></i><br />
<i>23 grams (3 tablespoons +1 teaspoon) <a href="http://amzn.to/2hnqSeB" target="_blank">coconut flour</a> </i><br />
<i>25 grams (3 tablespoons +1 teaspoon) <a href="http://amzn.to/2ez7vxj" target="_blank">tapioca starch</a></i><br />
<i>27 grams (3 tablespoons +1 teaspoon) <a href="http://amzn.to/2hf6V6A" target="_blank">arrowroot</a></i><br />
<i>3/4 teaspoon <a href="http://amzn.to/2hfcBxE" target="_blank">gelatin</a></i><br />
<i>1/8 teaspoon paleo baking powder (recipe follows) </i><br />
<i>pinch of <a href="http://amzn.to/2hdqTRO" target="_blank">sea salt</a></i><br />
<ol>
<li>Preheat the oven to 350 F. Line a baking sheet with <a href="http://amzn.to/2hfaOc1" target="_blank">parchment paper</a>. Fit a pastry bag with a large star tip (I used a <a href="http://amzn.to/2gl8GCd" target="_blank">Wilton bag</a> fitted with an <a href="http://amzn.to/2hc7b5V" target="_blank">824 Ateco tip</a>). </li>
<li>In a medium mixing bowl, cream together the palm shortening with the maple syrup and the vanilla extract with a silicone spatula until well combined. If the palm shortening is too solid to properly mix—mine typically is during the winter—allow the ingredients to warm up slightly on the preheating stove. A hand mixer may also be used. </li>
<li>In a separate bowl, whisk together the coconut flour, tapioca, arrowroot, gelatin, paleo baking powder, and sea salt. </li>
<li>Add the dry ingredients to the shortening/maple/vanilla and mix until well combined. </li>
<li>Transfer the dough to the prepared pastry bag. Pipe the dough into rosettes, starting from the center & swirling outward. Draw circles as guides on the bottom of the parchment paper, if needed. Leave a little space between the cookies to allow them to puff a little during the baking process. </li>
<li>Bake the cookies in the preheated oven for 6 minutes, then rotate the pan and bake for an additional 2 to 3 minutes, or until the cookies are just starting to turn golden on the edges. </li>
<li>Allow the cookies to cool completely on the pan before serving. </li>
<li>Store cookies in a single layer in an airtight container at room temperature or in the freezer. Leftover cookies may soften, so re-crisp in a warm oven, if needed, before serving. </li>
</ol>
<b>Matcha Wreath Variation</b><br />
Same ingredients as above with the addition of:<br />
<i>A heaping 1/4 teaspoon of <a href="http://amzn.to/2hnBIRy" target="_blank">matcha green tea powder</a></i><br />
<i>Apple juice sweetened dried cranberries, chopped</i><br />
<i><a href="http://amzn.to/2hfbHks" target="_blank">Turbinado</a>/raw sugar</i><br />
<ul>
<li>Make the same recipe as above, adding a heaping 1/4 teaspoon of matcha green tea powder to the dry ingredients. Mix the green tea variation dough with a hand mixer too, just to ensure there are no tiny lumps of matcha. </li>
<li>Pipe the dough into rings & press chopped dried cranberries into the rings. Sprinkle a little turbinado sugar over the wreaths. </li>
<li>Bake as instructed above, though the wreaths may bake more quickly depending on how they thick they are piped, so watch them carefully. </li>
</ul>
<b>Paleo Baking Powder</b><br />
<i>81 grams (1/2 cup) <a href="http://amzn.to/2hdkTbO" target="_blank">cream of tartar </a></i><br />
<i>55 grams (1/4 cup) <a href="http://amzn.to/2gj69Ui" target="_blank">baking soda</a></i><br />
<i>30 grams (1/4 cup) <a href="http://amzn.to/2hf6V6A" target="_blank">arrowroot</a> or <a href="http://amzn.to/2ez7vxj" target="_blank">tapioca</a> </i><br />
<ol>
<li>Sift together the cream of tartar, baking soda, and arrowroot/tapioca.</li>
<li>Store in an airtight jar. Use wherever baking powder is used. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUP1nPKjNEfBEuaoHu_6DluOlFiN96djpFRccLI4xVu8EubLpKxRMHnr67kSIPCY1O82ofBecT0kRH_xK5FoYNs3FhC6PqY4H2GuDx0i6iyVkZtm-GTRuiNZ6OOCYACPQk_jmbvd6e6pA/s1600/AIPCranberrySauceIP2-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Instant Pot Cranberry Sauce (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUP1nPKjNEfBEuaoHu_6DluOlFiN96djpFRccLI4xVu8EubLpKxRMHnr67kSIPCY1O82ofBecT0kRH_xK5FoYNs3FhC6PqY4H2GuDx0i6iyVkZtm-GTRuiNZ6OOCYACPQk_jmbvd6e6pA/s640/AIPCranberrySauceIP2-01.png" title="Instant Pot Cranberry Sauce (AIP & Paleo) " width="424" /></a></div>
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Thanksgiving is only a couple days away, and I’m in full prep mode. But even if you’re waiting until the last minute to make the big Thanksgiving dinner, you can still have easy, delicious cranberry sauce, in a matter of minutes thanks to my favorite appliance, the <a href="http://amzn.to/2gevQqN" target="_blank">Instant Pot</a>.<br />
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Like the past two years, we are <a href="http://nomnompaleo.com/post/66597843666/butterflied-big-bird-spatchcocked-turkey" target="_blank">dry brining and butterflying</a> a pastured turkey again, though because I can’t have dairy, we baste ours with a combination of bacon grease, sauvignon blanc wine & homemade turkey stock. I’ve actually chosen to do two birds this year because of the number of family members visiting and I wanted to make sure we’d have leftovers too! I find that cranberry sauce is not only a delicious condiment for the Thanksgiving table, but one that also can help mask the slight “gamey” flavor of a pastured turkey. It’s also delicious spread on <a href="http://sweet-treats-baking.blogspot.com/2014/12/sweet-potato-lefse-aip.html" target="_blank">sweet potato lefse</a>, as well as on top of homemade <a href="http://sweet-treats-baking.blogspot.com/2015/09/two-ingredient-instant-pot-coconut-milk.html" target="_blank">2-ingredient coconut yogurt</a>.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKtwLK4LF6tsmKl0zOupvgomNqEHzQ_ThcLTO-WWb1NRrNVHAiLvbwwbShqKbJl_9xQv-0xD2B8nn5PnqQD99_-fK3wK3wD59xIsnJY7idKCh39kzJ6p9vCUT5fUOWw2KfFHKhtq-810k/s1600/AIPCranberrySauceIP-6136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Instant Pot Cranberry Sauce (AIP & Paleo) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKtwLK4LF6tsmKl0zOupvgomNqEHzQ_ThcLTO-WWb1NRrNVHAiLvbwwbShqKbJl_9xQv-0xD2B8nn5PnqQD99_-fK3wK3wD59xIsnJY7idKCh39kzJ6p9vCUT5fUOWw2KfFHKhtq-810k/s640/AIPCranberrySauceIP-6136.jpg" title="Instant Pot Cranberry Sauce (AIP & Paleo) " width="640" /></a></div>
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In addition to the turkey, <a href="http://sweet-treats-baking.blogspot.com/2014/12/sweet-potato-lefse-aip.html" target="_blank">lefse</a>, and this cranberry sauce, we’ll also be having my <a href="http://sweet-treats-baking.blogspot.com/2014/12/starch-free-gravy-aip-thanksgiving-recap.html" target="_blank">starch-free gravy</a>, mashed white sweet potatoes, <a href="http://sweet-treats-baking.blogspot.com/2015/11/sweet-potato-casserole-with-tigernuts.html" target="_blank">sweet potato casserole with tigernuts</a>, roasted brussels sprouts with bacon/balsamic/dried cranberries (adapted from <a href="http://sweet-treats-baking.blogspot.com/2014/12/sweet-potato-lefse-aip.html" target="_blank">“The Healing Kitchen”</a>), <a href="http://sweet-treats-baking.blogspot.com/2015/09/refrigerator-pickles-aip-low-fodmap.html" target="_blank">refrigerator pickles</a>, a green bean casserole that I hope to share more about in a future post. And, of course, pie! Paleo pumpkin pie, <a href="http://slimpalate.com/paleo-pecan-pie/" target="_blank">pecan pie</a>, and an AIP apple galette (adapted from the pear galette in my e-book <a href="http://sweet-treats-baking.blogspot.com/p/holiday-sweet-treats-e-book.html" target="_blank">“Holiday Sweet Treats”</a>. In the name of stress reduction, since stress is one of my biggest autoimmune triggers, I’ll have made everything, except the turkey and gravy, in advance and will only need to re-heat things before we eat.<br />
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If you don’t already have an <a href="http://amzn.to/2gevQqN" target="_blank">Instant Pot</a>, this cranberry sauce can be made on the stove—just simmer all the ingredients until the cranberries pop & the sauce thickens slightly. And I highly recommend checking Amazon and other retailers to see if the <a href="http://amzn.to/2gevQqN" target="_blank">Instant Pot</a> goes on sale on Black Friday or Cyber Monday :)<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEsr4EeX8i45DMwF_DxitaB3E_kvsVz_vroQv_xFzdIQSOFikfmaxLLQPTL0no3UMmbcUIEPnO3sECwX2Iq0EFHFmyaPor6m2Mhyphenhyphen7ZLxrC6vKqWaeQ0DJqEFgg7yv2oPhTrKeRaGwjH0/s1600/AIPCranberrySauceIP-6192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Instant Pot Cranberry Sauce (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEsr4EeX8i45DMwF_DxitaB3E_kvsVz_vroQv_xFzdIQSOFikfmaxLLQPTL0no3UMmbcUIEPnO3sECwX2Iq0EFHFmyaPor6m2Mhyphenhyphen7ZLxrC6vKqWaeQ0DJqEFgg7yv2oPhTrKeRaGwjH0/s640/AIPCranberrySauceIP-6192.jpg" title="Instant Pot Cranberry Sauce (AIP & Paleo) " width="424" /></a></div>
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Have a wonderful holiday. May you all enjoy spending time with friends and family. And may the leftovers be plentiful! :)<br />
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<b>Instant Pot Cranberry Sauce (AIP & Paleo) </b><br />
<i>yields just shy of one quart jar of sauce</i><br />
<br />
20 ounces frozen cranberries<br />
215 grams (approx 1/2 cup + 2 tablespoons) honey (I prefer to use <a href="http://amzn.to/2gevQqN" target="_blank">orange blossom honey</a>)<br />
1 tablespoon mandarin orange zest<br />
3/4 cup mandarin orange juice<br />
1/4 cup filtered water<br />
1 <a href="http://amzn.to/2gfnrmP" target="_blank">cinnamon stick</a><br />
<br />
<ol>
<li>Combine all the ingredients in the stainless steel insert of the <a href="http://amzn.to/2gevQqN" target="_blank">Instant Pot</a>. Close and lock the lid, ensuring the vent is set to sealing. </li>
<li>Press {Manual} and reduce the time to 8 minutes.</li>
<li>Once the time is up, allow the pressure to release naturally. </li>
<li>Remove the lid, stir, and allow to cool. Pour into a quart jar (or several small jars) and refrigerate until ready to eat. The sauce will thicken as it cools. The flavor continues to develop as it sits in the refrigerator, so plan to make this sauce a few days in advance, if possible. </li>
</ol>
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<b>Notes:</b><br />
<br />
<ul>
<li>I’ve tested this recipe only with frozen cranberries, since I can find them at Whole Foods year-round. But you should be able to substitute fresh cranberries. </li>
<li>You may be tempted to reduce the amount of honey in the recipe, but I must warn you, even with 215 grams (over 1/2 a cup), the sauce is still a bit tart! </li>
<li>Regular orange zest/juice may be substituted for the mandarin orange zest/juice. </li>
</ul>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUcJ7PcwlZlG-ge1jh1XN7uSfNze5UG9eoOdG8nAc0E82yynvqIlHR6XSL1PpLv_L_sP61msS46u2jJpU8zvxiJ-RlknFE1dSDlVnWf7UAhMJd5eai7UMRaoiwbsXknc8MScDgzislKM/s1600/AIPCranberrySauceIP-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Instant Pot Cranberry Sauce (AIP & Paleo) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUcJ7PcwlZlG-ge1jh1XN7uSfNze5UG9eoOdG8nAc0E82yynvqIlHR6XSL1PpLv_L_sP61msS46u2jJpU8zvxiJ-RlknFE1dSDlVnWf7UAhMJd5eai7UMRaoiwbsXknc8MScDgzislKM/s640/AIPCranberrySauceIP-01.png" title="Instant Pot Cranberry Sauce (AIP & Paleo) " width="424" /></a></div>
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<div style="text-align: center;">
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<i><span style="font-size: x-small;">This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
<div>
<i><span style="font-size: x-small;">after an Amazon link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
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Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com24tag:blogger.com,1999:blog-2182996236057086378.post-40852173487644910032016-10-01T09:00:00.000-04:002016-10-01T09:00:02.413-04:00The Paleo AIP Instant Pot® Cookbook e-book + IP “Chocolate” Cake (AIP) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMv4hewMoYi1Zi7VqXoeS7Ouh6t0aTEQmJZMdkF4Q9iNxMjm-aU3FxMJpDO47FXVbaKyqaa65I8S6RFMowJ9JSI07yugMcAfc4-5nyBQDf53h3lvPyhfIU20uoAD44hwUmWhvconXV3UU/s1600/PaleoAIPIPCookbook_IPSweetTreats_B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Paleo AIP Instant Pot® Cookbook + AIP Instant Pot® Sweet Treats" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMv4hewMoYi1Zi7VqXoeS7Ouh6t0aTEQmJZMdkF4Q9iNxMjm-aU3FxMJpDO47FXVbaKyqaa65I8S6RFMowJ9JSI07yugMcAfc4-5nyBQDf53h3lvPyhfIU20uoAD44hwUmWhvconXV3UU/s640/PaleoAIPIPCookbook_IPSweetTreats_B.jpg" title="The Paleo AIP Instant Pot® Cookbook + AIP Instant Pot® Sweet Treats" width="640" /></a></div>
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In addition to the <a href="http://sweet-treats-baking.blogspot.com/2016/09/moving.html" target="_blank">the big move I announced in my last post</a>, I’ve been working on a couple secret projects. I’m so thrilled to FINALLY share about them today!<br />
<div style="text-align: center;">
<a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank"><img alt="The Paleo AIP Instant Pot® Cookbook" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9S4nyeZKh3jBF-IC4FnDKof6gwtzWEuKl4bSWZ1WO0IU7_ew-F5NTOxkvileB9tUfxeQz5EWtlQtShncMHSBT30vrVqyd1BOIqQBIX_fPyeXMsjmp5Htibze52XPmlwtGZkx0WfAyxwg/s640/AIP_InstantPot_ipad_cov.png" title="The Paleo AIP Instant Pot® Cookbook" width="492" /></a></div>
My good friend Eileen from <a href="http://www.phoenixhelix.com/" target="_blank">Phoenix Helix</a> had the brilliant idea to compile a community e-book of Autoimmune Protocol (AIP) <a href="http://amzn.to/2dy6KBp" target="_blank">Instant Pot®</a> recipes called <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">The Paleo AIP Instant Pot® Cookbook</a>. I was thrilled to contribute recipes for applesauce, low FODMAP beef stew, pomegranate poached pears, and coconut yogurt to the <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">e-book</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KkUrRhNO7rNNaNCFa-zOVLSGmfEBpyW_1ZZCSWaoXQ0afIASG6VPqxBld0ieC6pezsNMEPx9e3LO4UsiNREoEcvAUyRoFsDQKaM9Pk6-L92ZOozNlqghyphenhyphenQY6h0tyGMKS-5_ITfFwC-o/s1600/AIPIPRecipePagePreview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Paleo AIP Instant Pot® Cookbook preview pages" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KkUrRhNO7rNNaNCFa-zOVLSGmfEBpyW_1ZZCSWaoXQ0afIASG6VPqxBld0ieC6pezsNMEPx9e3LO4UsiNREoEcvAUyRoFsDQKaM9Pk6-L92ZOozNlqghyphenhyphenQY6h0tyGMKS-5_ITfFwC-o/s640/AIPIPRecipePagePreview.jpg" title="The Paleo AIP Instant Pot® Cookbook preview pages" width="640" /></a></div>
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I also had the privilege to photograph a few of the recipes & design the interior pages (the amazing <a href="http://www.chelseyluther.com/" target="_blank">Chelsey Luther</a> designed the gorgeous cover). Having early access to the recipes (because I was working on the interior design) means that I’ve been making many of the recipes for months already. I’ve even teased a few of them in Instagram posts (#sorrynotsorry). <b>This <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">e-book</a> is a total game changer.</b> Everything I’ve made is not only incredibly delicious, but it’s all crazy easy and very diverse! The <a href="https://www.instagram.com/p/BI8rUkkjGHv/?taken-by=lauravein" target="_blank">BBQ Pulled Chicken</a> alone might be worth the purchase of the book. <b>I loved my <a href="http://amzn.to/2dy6KBp" target="_blank">Instant Pot®</a> before, but I love it even more now.</b><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXu0XEUrrEMeAWzKNMX3v6jImYBtEQp7KNM35P7C9auPnsjiwkEl29eCaJzB7Wcffn8D4UPFOFzAR-1j9ZnkzgJltzI5mCpfylYknTOwp2KKq-YOUgmIVhoiBk7CW1rOl7BFjNiBsNZhQ/s1600/AIPInstantPotCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Paleo AIP Instant Pot® Cookbook preview " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXu0XEUrrEMeAWzKNMX3v6jImYBtEQp7KNM35P7C9auPnsjiwkEl29eCaJzB7Wcffn8D4UPFOFzAR-1j9ZnkzgJltzI5mCpfylYknTOwp2KKq-YOUgmIVhoiBk7CW1rOl7BFjNiBsNZhQ/s640/AIPInstantPotCollage.jpg" title="The Paleo AIP Instant Pot® Cookbook preview " width="640" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">top: BBQ Pulled Chicken, Smothered Okra, </span></i><span style="font-size: x-small;"><i>Caribbean Plantain Lamb Stew</i></span></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">middle: Pomegranate Poached Pears, Coconut Yogurt, Applesauce</span></i></div>
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<i><span style="font-size: x-small;">bottom: Kalua Pig, Peach Cobbler, Cranberry Apple Chicken with Cabbage</span></i></div>
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<b><span style="font-size: large;"><a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250%22%20target=%E2%80%9Cejejcsingle" target="_blank">Download your copy for $17.95!</a> </span></b></div>
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<a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">The book</a> features recipes ranging from broths to sauces & condiments to vegetables to poultry to meat to seafood to offal to desserts and more! No major food group is left behind. 137 of the 140 recipes (excluding three recipes in the “Extras” section) are compliant with the elimination phase of the Autoimmune Protocol. And, there are charts in the back of <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">the book</a> for ways to modify recipes to fit additional special diet modifications, like low-FODMAP, GAPS/SCD and Coconut-free.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIrK-bugO89BNKzVO17YlJ6wAtZtY6TjuIfN0GBuenOaA9yM1i4HpaT90KjSDfoWkRk9rIi2LBufJSxJufKs-GiOcMZ2m881GlkhAoWi9bZcnAScUZL-nAmQH-nsJHNW2YDwUd9pTpgg/s1600/IPSweetTreatsAIP_cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="AIP Instant Pot® Sweet Treats cover" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIrK-bugO89BNKzVO17YlJ6wAtZtY6TjuIfN0GBuenOaA9yM1i4HpaT90KjSDfoWkRk9rIi2LBufJSxJufKs-GiOcMZ2m881GlkhAoWi9bZcnAScUZL-nAmQH-nsJHNW2YDwUd9pTpgg/s640/IPSweetTreatsAIP_cover.jpg" title="AIP Instant Pot® Sweet Treats cover" width="494" /></a></div>
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As if <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">The Paleo AIP Instant Pot® Cookbook</a> isn’t a big enough project, I also have created a 4-recipe mini e-book of additional AIP <a href="http://amzn.to/2dy6KBp" target="_blank">Instant Pot®</a> dessert recipes called <i>AIP Instant Pot® Sweet Treats. </i>It includes AIP-friendly dessert recipes for blueberry cobbler cakes, pumpkin tapioca pudding, “roasted” pineapple, and zucchini cakes with lemon cream. <b>I’ll be sending <i>AIP Instant Pot</i></b><i>®</i><b><i> Sweet Treats</i> as a FREE gift to everyone who purchases <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">The Paleo AIP Instant Pot® Cookbook</a> through me.</b> <i>(NOTE: Because I’m literally in the middle of moving across the United States right now, my e-book won’t be emailed until mid-October 2016)</i>. This giveaway is open to international entries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdB1xC_zxhkRJ55uoUXpavblML6YFtQpzDjv4i03rbeVeOYm7U76um6KV7i255OFAKECoW9HqqgWiEP3Tn52aTkq8ZGf2YG8vafjn8xbCQYEO9by_8Jf7-KprSCdGYdlzhRj0ybvTV-v0/s1600/AIPIPAccessoryCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Win these Instant Pot accessories! Sweet Treats: food, photography, life" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdB1xC_zxhkRJ55uoUXpavblML6YFtQpzDjv4i03rbeVeOYm7U76um6KV7i255OFAKECoW9HqqgWiEP3Tn52aTkq8ZGf2YG8vafjn8xbCQYEO9by_8Jf7-KprSCdGYdlzhRj0ybvTV-v0/s640/AIPIPAccessoryCollage.jpg" title="Win these Instant Pot accessories! Sweet Treats: food, photography, life" width="640" /></a></div>
<br />
But wait! There’s more! (insert informercial-speak, haha!) Purchasing <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">The Paleo AIP Instant Pot® Cookbook</a> through me during the month of October 2016 also enters you in a <b>giveaway</b> to win some sweet <a href="http://amzn.to/2dy6KBp" target="_blank">Instant Pot®</a> accessories: 1) a <a href="http://amzn.to/2dwB8vU" target="_blank">stainless steel inner pot</a> <i>(having a second insert comes in *really* handy when making back-to-back recipes)</i>, 2) a <a href="http://amzn.to/2dsglbL" target="_blank">silicone lid/cover</a> for the stainless steel insert <i>(to easily store cooled leftovers in the refrigerator)</i>, and 3) an <a href="http://amzn.to/2dcF6hM" target="_blank">extra sealing ring</a> <i>(always a good thing to have on hand in case your old ring breaks, or in case it smells too “savory” for making desserts)</i>. <b>I’ll randomly choose a winner at the beginning of November 2016. </b>Sorry, due to postage constraints, the accessory giveaway is open only to those in the United States. <br />
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If you’re *still* on the fence about purchasing this amazing e-book, <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">head over to Eileen’s site</a> to enter a giveaway to win a copy. Simply answer the rafflecopter question & 10 winners will be chosen October 8, 2016.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjKDzB6ClyU9qwBkLEbrkO9uEQNX3mFOzeRrlY1A3hsSKRJedAQ7ZmJcrVcbOVc28CQRNyEz_2EinFJLCW88QXZzeopC23NuL2xtXhr5jju82cqx6BuoTLkKuZ14jAPYQi42uGecd_S8/s1600/AIPchocolate+cakeIP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=" AIP Instant Pot "Chocolate" Cake {The Paleo AIP Instant Pot® Cookbook e-book preview recipe}" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjKDzB6ClyU9qwBkLEbrkO9uEQNX3mFOzeRrlY1A3hsSKRJedAQ7ZmJcrVcbOVc28CQRNyEz_2EinFJLCW88QXZzeopC23NuL2xtXhr5jju82cqx6BuoTLkKuZ14jAPYQi42uGecd_S8/s640/AIPchocolate+cakeIP.jpg" title=" AIP Instant Pot "Chocolate" Cake {The Paleo AIP Instant Pot® Cookbook e-book preview recipe}" width="640" /></a></div>
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One recipe from <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">The Paleo AIP Instant Pot® Cookbook</a> that I’m excited to try once we get settled in our new home is this “Chocolate” Cake from my friend Samantha at <a href="http://sweetpotatoesandsocialchange.com/" target="_blank">Sweet Potatoes and Social Change</a>. It might seem unusual to make cake in the <a href="http://amzn.to/2dy6KBp" target="_blank">Instant Pot®</a>, but the <a href="http://amzn.to/2dy6KBp" target="_blank">Instant Pot®</a> is a great way to “steam” a cake. And you don't even have to heat up the oven!<br />
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<b>“Chocolate" Cake (AIP) </b><br />
from Samantha at <a href="http://sweetpotatoesandsocialchange.com/" target="_blank">Sweet Potatoes and Social Change</a><br />
<i>Yields 3 servings</i><br />
<br />
1 green plantain<br />
½ ripe banana<br />
¼ cup mashed avocado<br />
2 tablespoons melted <a href="http://amzn.to/2dfkB42" target="_blank">coconut oil</a>, plus additional for greasing pans<br />
2 tablespoons honey<br />
5 tablespoons <a href="http://amzn.to/2d3t3hu" target="_blank">carob powder</a><br />
½ teaspoon <a href="http://amzn.to/2cIMKdl" target="_blank">apple cider vinegar</a><br />
¾ teaspoon <a href="http://amzn.to/2cILlnm" target="_blank">baking soda</a><br />
⅛ teaspoon <a href="http://amzn.to/2dyXmgI" target="_blank">cream of tartar</a><br />
1 cup water<br />
Optional garnishes: coconut cream, <a href="http://amzn.to/2cILXsS" target="_blank">coconut flakes</a> or fruit<br />
<br />
<ol>
<li>Add the plantain, banana, avocado, coconut oil, honey, carob, vinegar, baking soda, and cream of tartar to a food processor and blend until smooth. </li>
<li>Lightly grease three mini fluted pans or ramekins with additional coconut oil. Pour the batter into prepared pans until they are about ¾ of the way full. </li>
<li>Pour the water into the <a href="http://amzn.to/2dy6KBp" target="_blank">Instant Pot®</a> and add the steaming rack. Place the pans onto the steaming rack. </li>
<li>Close and lock the lid. Press “Manual” for high pressure. Set cooking time to 18 minutes. Once time is up, quick release the pressure (there are further instructions for pressure release <a href="https://www.e-junkie.com/ecom/gb.php?ii=1511337&cl=257360&c=ib&aff=295250" target="_blank">on page 7 of the e-book</a>. </li>
<li>Garnish with coconut cream, coconut flakes, or fruit and serve warm. </li>
</ol>
<div style="text-align: center;">
<i><span style="font-size: x-small;">This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">after a link is clicked, </span></i><i><span style="font-size: x-small;">at no additional cost to you</span></i><i><span style="font-size: x-small;">. Thanks for your support.</span></i></div>
Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com7tag:blogger.com,1999:blog-2182996236057086378.post-11276385249665690942016-09-02T14:14:00.001-04:002016-09-02T14:14:02.841-04:00Moving! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BcngduqgdwfpP1QcvaLCajqgecZdngwF1Y6ulS9qwYMNBLUw_PzM8N32r9-creJdkbDqfWDYroZqhI8UJKT1glJUY7t6_HQzD1uSBbuiIhCAwmHeDT1ptnNCVk0FnAGIC__DW6qU8to/s1600/Moving_2268-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Moving! (Sweet Treats: food, photography, life) " border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BcngduqgdwfpP1QcvaLCajqgecZdngwF1Y6ulS9qwYMNBLUw_PzM8N32r9-creJdkbDqfWDYroZqhI8UJKT1glJUY7t6_HQzD1uSBbuiIhCAwmHeDT1ptnNCVk0FnAGIC__DW6qU8to/s640/Moving_2268-01.png" title="Moving! (Sweet Treats: food, photography, life) " width="640" /></a></div>
<br />
Exciting news! <b>My husband and I are moving to the New England area very soon!</b> We are thrilled with this new development & can’t wait to experience life in this new location.<br />
<br />
Because moving is really stressful, <b>I’ve decided to take a break from blogging, for a bit.</b> I’ve also decided to scale back my social media posting. In the midst of all the packing and preparations, I need to make sure I take care of myself, especially in the midst of all the packing & moving preparations—the last thing I want is to end up with a flare! So, if I’m around a little less, that’ll be why.<br />
<br />
<b>Thanks for understanding and I’ll be back in a few weeks!</b><br />
<br />
In the mean time, if you want to make the spiced pumpkin tea latte (AIP, Paleo, Low FODMAP, Vegan) seen in these pictures, <a href="http://sweet-treats-baking.blogspot.com/2015/10/spiced-pumpkin-tea-latte-aip-paleo-low.html" target="_blank">check out this post from last fall</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4NcCSwK-Ku8D8bZzlImgFNLjh3WIRXxVUvBpYzLmnCT-2bva6A70xITTdJs7lXcJDdd95IkZm3kuS71r66z79qP9taifyxKzJAWFpC8WzhXuELArZtnwH9y4hV8OH9thi3pSL87CVAY/s1600/Moving_2271-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Moving! (Sweet Treats: food, photography, life) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4NcCSwK-Ku8D8bZzlImgFNLjh3WIRXxVUvBpYzLmnCT-2bva6A70xITTdJs7lXcJDdd95IkZm3kuS71r66z79qP9taifyxKzJAWFpC8WzhXuELArZtnwH9y4hV8OH9thi3pSL87CVAY/s640/Moving_2271-01.png" title="Moving! (Sweet Treats: food, photography, life) " width="480" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com20tag:blogger.com,1999:blog-2182996236057086378.post-82778952120547139852016-08-26T16:38:00.001-04:002016-08-26T16:38:03.273-04:00Paloma Cocktail & Mocktail (Paleo & AIP) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFw4Q7cID3CHcxyyekZJaCA1_XRmlii5skiHd9vfcDV_sTXI3HyYP5jR-DDrCD6kzphjDcrCp2vWCJlPEkL0Txf69T0qqntBmIQ3k59XEN4n1AQaTQrkGoYaj1H1ZndA-NNPKDG4sX9Nk/s1600/PalomaAIPPaleo-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paloma Cocktail & Mocktail (Paleo & AIP) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFw4Q7cID3CHcxyyekZJaCA1_XRmlii5skiHd9vfcDV_sTXI3HyYP5jR-DDrCD6kzphjDcrCp2vWCJlPEkL0Txf69T0qqntBmIQ3k59XEN4n1AQaTQrkGoYaj1H1ZndA-NNPKDG4sX9Nk/s640/PalomaAIPPaleo-01.png" title="Paloma Cocktail & Mocktail (Paleo & AIP) " width="424" /></a></div>
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I’ve reached a point in my healing journey that I can have a *little* bit of alcohol from time-to-time. However, I still have to be rather choosy about what sort of alcohol I do consume. It’s a bit ironic, but even before going AIP, I have always done better with spirits than with wine (exception would be sparkling wine). However, my previous go-to spirits are often distilled from ingredients that I still choose not to consume. I decided instead to teach myself to like tequila, a more “Paleo-friendly” spirit, using these delicious grapefruit & lime “paloma" cocktails.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJJXFvZFM4bW8pVQSIPjaAyWZdvjjeefZ1eCvRZSnHhsHEWZQJGR5_k0DlbieX5J9oKLzxa4Fb6pL7owQbA1RLSa3H4kUNQaoqTMJQYJ-3i5k4-h91AcGAQihX9Z7ujfznBz2efm8SxQ/s1600/PalomaAIPPaleo-5972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paloma Cocktail & Mocktail (Paleo & AIP) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJJXFvZFM4bW8pVQSIPjaAyWZdvjjeefZ1eCvRZSnHhsHEWZQJGR5_k0DlbieX5J9oKLzxa4Fb6pL7owQbA1RLSa3H4kUNQaoqTMJQYJ-3i5k4-h91AcGAQihX9Z7ujfznBz2efm8SxQ/s640/PalomaAIPPaleo-5972.jpg" title="Paloma Cocktail & Mocktail (Paleo & AIP) " width="640" /></a></div>
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I do hold myself to 4 rules when it comes to personal alcohol consumption:<br />
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<b>First, I only consume alcohol in conjunction with food, never on an empty stomach.</b> Since I don’t have alcohol very often, I’m very much a “light-weight” and food helps slow down the effects of the alcohol. Also, alcohol and the things mixed into alcohol can affect a person’s blood sugar. Eating a meal—I personally prefer one containing protein and carbs—with the drink can moderate blood sugar spikes.<br />
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<b>Secondly, I stick to one not-so-strong beverage per night only a couple of nights a month.</b> I’ve been known to water down sparkling wine with bubbly water or to add some kombucha. Even with these paloma cocktails, I’ll often add extra <a href="http://amzn.to/2bn3ZDE" target="_blank">LaCroix</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPnCCGuxEWoqeBbQtZdshyyScQGPseX1-bSI4ojldVVhW-Gi7RbYwgnuPkW0M9TRdAEH6z5lPWPn8_a-sr1ni8m4n46BFosQHHLMtrfTuxrm0i_NOAEuxK2lw0pVtOxzDWm447ZSIiDM/s1600/PalomaAIPPaleo-5950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paloma Cocktail & Mocktail (Paleo & AIP) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPnCCGuxEWoqeBbQtZdshyyScQGPseX1-bSI4ojldVVhW-Gi7RbYwgnuPkW0M9TRdAEH6z5lPWPn8_a-sr1ni8m4n46BFosQHHLMtrfTuxrm0i_NOAEuxK2lw0pVtOxzDWm447ZSIiDM/s640/PalomaAIPPaleo-5950.jpg" title="Paloma Cocktail & Mocktail (Paleo & AIP) " width="640" /></a></div>
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<b>Third, I make any cocktails myself, where I can control the ingredients and ratios,</b> instead of ordering them from a bartender in a restaurant. Many palomas, especially those ordered in Mexican restaurants, are made with grapefruit soda that almost assuredly contains non-AIP/Paleo ingredients.<br />
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<b>Fourth, I consume beverages with alcohol in celebration, not as a way to combat stress or escape life.</b> In fact, if life is extra stressful, it’s probably best for my health that I don’t consume any alcohol at all! If I’m having a bad day or feeling stressed, I lean on other coping mechanisms & ways to take care of myself rather than alcohol.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXKpT_p85am8M3RrjrgNNAg6gx9quAEN9dXKTduTDyUkOEb5b35tSsmK1hjofBXwYl9ecFnYQvz6Rg3q12HC2YpKKrHr8QfZI2LNrpKqGs-kh7D557pEhHe3DOB-lyW9GE1DtbJju3k4/s1600/PalomaAIPPaleo-5981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Paloma Cocktail & Mocktail (Paleo & AIP) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXKpT_p85am8M3RrjrgNNAg6gx9quAEN9dXKTduTDyUkOEb5b35tSsmK1hjofBXwYl9ecFnYQvz6Rg3q12HC2YpKKrHr8QfZI2LNrpKqGs-kh7D557pEhHe3DOB-lyW9GE1DtbJju3k4/s640/PalomaAIPPaleo-5981.jpg" title="Paloma Cocktail & Mocktail (Paleo & AIP) " width="424" /></a></div>
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Finally, If you’re someone who is abstaining from alcohol, whether you’re following the elimination stage of AIP, or you don’t like the flavor of any alcohol, or you’re abstaining for other reasons, don’t despair! <b>This paloma recipe makes a really great “mocktail” too.</b> Simply omit the tequila & add a little extra <a href="http://amzn.to/2bn3ZDE" target="_blank">LaCroix</a>. Even though the mocktail version does not contain alcohol, it still is high in natural sugars, so still limit consumption & make it a beverage for a special occasion.<br />
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A few resources about AIP/Paleo and alcohol, for those who want further reading:<br />
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<ol>
<li><a href="http://www.thepaleomom.com/the-whys-behind-the-autoimmune-protocol-alcohol/" target="_blank">The WHYs behind the Autoimmune Protocol: Alcohol</a> from “The Paleo Mom” </li>
<li><a href="http://paleomagazine.com/how-to-drink-alcohol-without-ruining-your-paleo-diet-or-getting-a-hangover-10-simple-tips/" target="_blank">How to Drink Alcohol without Ruining Your Paleo Diet or Getting a Hangover – 10 Simple Tips</a> from “Paleo Flourish Magazine” </li>
<li><a href="http://www.marksdailyapple.com/top-10-paleo-party-rules/#axzz4IT8Jedti" target="_blank">Top 10 Paleo Party Rules</a> from “Mark’s Daily Apple” </li>
</ol>
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<b>Paloma Cocktail (Paleo) or Mocktail (AIP) </b></div>
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<i>yields 2 to 4 servings </i></div>
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<i>Simply omit the tequila to turn this cocktail into an equally delicious mocktail! </i></div>
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Juice from 2 grapefruits (approximately 3/4 cup) </div>
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Juice from 1 large lime (approximately 3 tablespoons)</div>
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2 fl oz blanco/white tequila <b>(omit for AIP; replace with extra LaCroix)</b></div>
<div>
8 fl oz <a href="http://amzn.to/2bn3ZDE" target="_blank">pamplemousse/grapefruit LaCroix</a> sparkling water, or more, if desired</div>
<div>
Ice, as needed </div>
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Grapefruit & lime slices for garnish, optional </div>
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<ol>
<li>Juice the grapefruits, straining out any seeds. Juice the lime. Combine the juices together. Stir in the tequila, if using.</li>
<li>Divide between 2 large or 4 small ice-filled glasses. Top off with the <a href="http://amzn.to/2bn3ZDE" target="_blank">grapefruit LaCroix</a>. Gently stir to combine. Garnish with grapefruit & lime slices, if desired. </li>
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<i><span style="font-size: x-small;"><br /></span></i></div>
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<i><span style="font-size: x-small;">This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased </span></i></div>
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<i><span style="font-size: x-small;">after an Amazon link is clicked with no additional cost to you. Thanks for your support.</span></i></div>
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Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com30tag:blogger.com,1999:blog-2182996236057086378.post-76326112199213946852016-07-31T22:35:00.001-04:002016-08-01T10:05:24.911-04:00AIP Travel part 2: travel days<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisf1xAuEUPy6xAedqYGf9yjawfy74i72lLD2Ydb4_8hnLX5-NKkblZZ79sKer-lqUUZCubNiDy0FGWFQ1QLvJcJuzSnG5gO_TrMxsZqPUMrWWHPtV8FnNTK2if6l_gaYSPWwnnfQvwNII/s1600/AIPTravelPt2-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="AIP Travel part 2: travel days" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisf1xAuEUPy6xAedqYGf9yjawfy74i72lLD2Ydb4_8hnLX5-NKkblZZ79sKer-lqUUZCubNiDy0FGWFQ1QLvJcJuzSnG5gO_TrMxsZqPUMrWWHPtV8FnNTK2if6l_gaYSPWwnnfQvwNII/s640/AIPTravelPt2-01.png" title="AIP Travel part 2: travel days" width="480" /></a></div>
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<a href="http://sweet-treats-baking.blogspot.com/2016/06/traveling-on-aip-part-1-pre-trip.html" target="_blank">AIP Travel part one: pre-trip planning can be found here. </a></div>
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The thought of traveling while following the autoimmune protocol (or while living with chronic illnesses or conditions) may evoke fear or a sense of panic. Though I wrote a post in 2014 about traveling while following AIP, in the time since then, I’ve done a lot more traveling & have learned many more tips and tricks. I thought it may be helpful to others to write a more in depth series about my personal experiences for traveling while following a healing diet and lifestyle. Car travel seems to be an easier option for most people, so I’ll be primarily covering the challenges of <b>domestic air travel within the United States</b>; however, many tips should also apply to other forms of travel (or to international travel, though the laws of what you can take in to a country vary greatly). </div>
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<b>In this post (part 2), I’ll cover things I do on my travel days.</b> </div>
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<i>Note: This post contains a lot of links, some of which are affiliate links, meaning I may earn a slight commission from things purchased through the affiliate links at no additional cost to you. Thanks for supporting Sweet Treats! </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVoOZQtRzQzEZNqEggiUbnH3uoOqt_CQGkIIpiSO8kfwLJPO5D_g54N1Ybpn-ofp8Tlojm0kF30qkWiXtNsv3pzi5RdOw8Dbsg4INHeWxo6lj9h5ZyV9UUGOpLdWscIttbrPZlt9V-a0/s1600/IMG_7644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="AIP Travel part 2: travel days" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVoOZQtRzQzEZNqEggiUbnH3uoOqt_CQGkIIpiSO8kfwLJPO5D_g54N1Ybpn-ofp8Tlojm0kF30qkWiXtNsv3pzi5RdOw8Dbsg4INHeWxo6lj9h5ZyV9UUGOpLdWscIttbrPZlt9V-a0/s640/IMG_7644.jpg" title="AIP Travel part 2: travel days" width="480" /></a></div>
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<b>Suitcases</b><br />
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<ul>
<li>I still struggle with the amount of luggage usually required when I travel. I often feel self conscious about how many pieces of luggage I need for just a couple days away. But honestly, <b>it is important to take care of myself & if that means I have an extra suitcase to accommodate the batch cooked food I’ve made, then I have an extra suitcase.</b> Spoiler alert, I usually take that extra suitcase ;) </li>
<li>My travel was also revolutionized when I started using <b>suitcases with 4 wheels.</b> It may sound like a trivial thing, but as someone who struggles with chronic pain, it is much easier to wheel a heavy suitcase with 4 wheels than to pull one with 2 wheels. </li>
<li>I try to <b>pack the heaviest things in my checked luggage</b> (and frozen food can really weigh a lot), so that I don’t have to worry about carrying it all myself. But there is the potential of luggage being lost en route…. It’s a tough choice between convenience or peace of mind, but <b>most often, I check my food. </b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxD_HG8KzcU7lFJurAUQnegUoA51G2geH_D-jK06WEXz51-_Ors6PPPraZrL331PHeTtgG3NryUg-Na9i4x3hNHFUSL9SLz-aVH9LR0OIknFb8VZBB2XrCpOAmTzCPtKL0InOH7I-22M/s1600/IMG_1058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="AIP Travel part 2: travel days; packing food" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxD_HG8KzcU7lFJurAUQnegUoA51G2geH_D-jK06WEXz51-_Ors6PPPraZrL331PHeTtgG3NryUg-Na9i4x3hNHFUSL9SLz-aVH9LR0OIknFb8VZBB2XrCpOAmTzCPtKL0InOH7I-22M/s640/IMG_1058.jpg" title="AIP Travel part 2: travel days; packing food" width="640" /></a></div>
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<i><span style="font-size: x-small;">frozen batch cooked food & a Thirty One Gifts picnic thermal</span></i></div>
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<b>Packing batch cooked foods </b></div>
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<ul>
<li>The last thing I do before leaving for the airport is to pack my food in thermal containers for travel. This process does take more time than one might think, so I try to budget 30 minutes just for packing my batch cooked foods in with the portable kitchen & convenience foods I mentioned <a href="http://sweet-treats-baking.blogspot.com/2016/06/traveling-on-aip-part-1-pre-trip.html" target="_blank">in part 1</a>. </li>
<li>I use to be a consultant with the company <a href="http://www.thirtyonegifts.com/" target="_blank">Thirty One Gifts</a> and while <b>I no longer have any affiliation with them, I still love their products, especially their thermals.</b> I pack all my food for travel in Thirty One Thermals, some of which are ones I’ve purchased myself & some are ones I “earned” during my brief time as a consultant. </li>
<li>In my checked luggage, I use a <a href="http://www.thirtyonegifts.com/catalog/product/288/catid/20/swid/564a/perfect-party-set-in-medallion-medley/" target="_blank">perfect party set</a> (which is my <b>favorite</b> thermal for airplane travel), a <a href="http://www.thirtyonegifts.com/catalog/product/15/catid/20/swid/234a/picnic-thermal-tote-in-black-links/" target="_blank">picnic thermal tote</a> (seen above), and a <a href="http://www.thirtyonegifts.com/catalog/product/1/catid/20/swid/234a/thermal-tote-in-black-links/" target="_blank">thermal tote</a> . Sometimes I need all of those thermals, sometimes I only need a few…. it all depends on the length of my trip. My batch cooked foods (<a href="http://sweet-treats-baking.blogspot.com/2016/06/traveling-on-aip-part-1-pre-trip.html" target="_blank">see part 1</a>), portioned into ziplock bags (double bagged if its something like soup) & frozen solid overnight, get packed into those thermals. If there is space, or if for some reason not all the food is completely frozen, I’ll add a few ice packs (like <a href="http://amzn.to/2aDiuUd" target="_blank">these ones</a>, or <a href="http://amzn.to/2actEeP" target="_blank">these ones</a>, or <a href="http://amzn.to/2aDimnK" target="_blank">these are the ones my mom uses</a>). In a pinch, I’ve used ziplock of ice, but I don’t really recommend it because they can leak, which actually happened on my last trip.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7mLTNislrzQ0O4ZSXqBQbxDOT56nGTUGPXSTEOzSuUumkfyjs7vTIKidmYEni8yOjIGpxys_gwNS4hV9EjpBUym4cvcnEhmeIN968ku6jlMvS6WIkgbRzdqs7lPbtH2X-oLMiUbZIB8/s1600/IMG_9837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="AIP Travel part 2: travel days; packing food" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7mLTNislrzQ0O4ZSXqBQbxDOT56nGTUGPXSTEOzSuUumkfyjs7vTIKidmYEni8yOjIGpxys_gwNS4hV9EjpBUym4cvcnEhmeIN968ku6jlMvS6WIkgbRzdqs7lPbtH2X-oLMiUbZIB8/s640/IMG_9837.jpg" title="AIP Travel part 2: travel days; packing food" width="480" /></a></div>
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<i><span style="font-size: x-small;">batch cooked food, portioned into Ziplocks, and ready to be frozen </span></i></div>
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For my lunchbox that goes in my carry on, I use <a href="http://www.thirtyonegifts.com/catalog/product/262/catid/20/swid/318a/lunch-break-thermal-in-white-poppy/" target="_blank">a lunch break thermal</a> packed with:<br />
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<ul>
<li>a real <b>fork </b>and <b>spoon </b>(<b>I pick up a plastic knife once through security</b>) </li>
<li>a <b>cloth napkin</b></li>
<li>a<b> <a href="http://amzn.to/293BF9q" target="_blank">Pyrex 3-cup dish</a> with a lunch </b>that tastes good cold (and contains a good dose of carbs to help with my motion sickness). I use that dish later for re-heating other meals that have been packed in ziplock for travel</li>
<li><a href="http://amzn.to/2aep7Zs" target="_blank">travel containers</a> of <b>my favorite salts</b> (like <a href="https://www.seasalt.com/fusion-white-truffle-salt.html" target="_blank">truffle salt</a> or <a href="http://amzn.to/2aepSlq" target="_blank">smoked salt</a>). </li>
<li><b>fresh fruit</b></li>
<li><b>an avocado</b></li>
<li><b>homemade salad dressing</b> in a tiny bottle (like <a href="http://amzn.to/2aHdv3u" target="_blank">one from this nalgene set</a> or a <a href="http://amzn.to/2acBfdj" target="_blank">GoToob</a>) and double bagged (keep in liquids bag when going through security. </li>
<li>frozen solid <a href="http://amzn.to/2actKmP" target="_blank">ice packs</a> <b><u>IMPORTANT NOTE: the ice packs must be frozen SOLID or TSA will not allow them through security.</u> </b>I always <b>add the ice packs last</b> to ensure they’ll stay as frozen as possible. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHq6Ge1cD8TK3cW4akw1Nr_5sDYCAxVzeoX6sOQj4CWnbLKiVfguUIJvsK_DOmKI9q5lUBhERYOXJwBB0CnSPDXLbEudeWmR9lULLyCTPKD-qrhKfgeHVgnMcA1D2xFuqKwadn3yFoSI/s1600/IMG_9705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="AIP Travel part 2: travel days; airplane lunch" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHq6Ge1cD8TK3cW4akw1Nr_5sDYCAxVzeoX6sOQj4CWnbLKiVfguUIJvsK_DOmKI9q5lUBhERYOXJwBB0CnSPDXLbEudeWmR9lULLyCTPKD-qrhKfgeHVgnMcA1D2xFuqKwadn3yFoSI/s640/IMG_9705.jpg" title="AIP Travel part 2: travel days; airplane lunch" width="640" /></a></div>
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<b>Also in my carry on: </b><br />
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<ul>
<li>I pick up a bottle of <b>regular water</b> & a bottle of <b>sparkling water</b> once I go through security & those both go in my carry on too. </li>
<li><b>convenience snacks</b> that don’t require refrigeration, like Epic bars (<a href="http://amzn.to/2984tgE" target="_blank">beef/apple/bacon</a> and <a href="http://amzn.to/293BXNy" target="_blank">bison/bacon/cranberry</a> are my favorites) & <a href="http://amzn.to/28YaCIn" target="_blank">plantain chips</a> </li>
<li><b>a neck pillow</b> (<a href="http://amzn.to/2alr3iF" target="_blank">this one</a> is my current favorite). I really do try to sleep on flights whenever possible. One, I’m usually a little tired from travel prep or from deviating from my routine and secondly, sleeping helps ward off motion sickness. </li>
<li><b>supplements & medications</b>. Once again, in case the checked luggage doesn’t arrive as planned, I keep my supplements and medications with me. </li>
<li><b>sanitizing wipes,</b> especially useful for tray tables covered in glutenous crumbs. I like these <a href="http://amzn.to/2amlZ0v" target="_blank">individually wrapped ones </a></li>
<li><a href="http://www.apple.com/shop/product/MD827LL/A/apple-earpods-with-remote-and-mic?fnode=7a:" target="_blank"><b>headphones</b></a> for listening to podcasts or music during travel, plus they also help my ears to clear during pressure changes </li>
<li><b><a href="http://amzn.to/2asklbt" target="_blank">Kindle</a> and <a href="http://www.apple.com/ipad-mini-4/" target="_blank">iPad mini</a></b>, in the spirit of keeping my luggage as light as possible ;) </li>
<li><b>dressing in layers: </b>I can get really cold on planes, especially the smaller planes. But I also can get really hot, especially if I get motion sick (more on that below). I always dress in layers & carry a scarf or jacket in case I get cold. And I usually throw a pair of <a href="http://amzn.to/2askUC7" target="_blank">Smartwool socks</a> into my bag, just in case my feet get especially cold. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalnhfw-BFPQCMU-silyt3JQzYKQt9gmx_F7S-L70AMFED4nFeL1QM12-ork6nWPphNdbO4vjnfGwC5usJNZ0vM7on8TSn09oeXfMRohOkBQuWBQzQCfr2d6qPnt5weWYK8BATNS5fRMo/s1600/IMG_0725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="AIP Travel part 2: TSA pre check" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalnhfw-BFPQCMU-silyt3JQzYKQt9gmx_F7S-L70AMFED4nFeL1QM12-ork6nWPphNdbO4vjnfGwC5usJNZ0vM7on8TSn09oeXfMRohOkBQuWBQzQCfr2d6qPnt5weWYK8BATNS5fRMo/s640/IMG_0725.jpg" title="AIP Travel part 2: TSA pre check" width="640" /></a></div>
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<div>
<b>Going through security</b></div>
<div>
<ul>
<li>Like I mentioned in my previous post, last fall I signed up for <a href="https://www.tsa.gov/tsa-precheck" target="_blank">TSA pre-check</a>. The lines are shorter & I don’t have to go through a body scanner. </li>
<li>I never announce to TSA that I'm carrying food, even if I have an entire carry-on sized suitcase packed with frozen solid food in thermal containers. Only once have I had my frozen food pulled for a secondary screening, but I am hyper-vigilant that everything, including my ice packs, are frozen solid, and that anything that may be liquid (such as homemade salad dressing) is in a 3 oz or smaller container in a quart-sized bag. </li>
</ul>
</div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1txJnDrGDvgZ3TctGrzpsuJDEXfEyrDe5iLUOrumLpjuUGP2kn6kGzrwlPKpZdJfTSDWxIquNqQhwKJushvyX2zZ5lF1oP9KCa4zlvNzopEzHipsw_D1K2QXCfOgrMFzOb1szpoaGsE/s1600/IMG_8085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="AIP Travel part 2: travel days" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1txJnDrGDvgZ3TctGrzpsuJDEXfEyrDe5iLUOrumLpjuUGP2kn6kGzrwlPKpZdJfTSDWxIquNqQhwKJushvyX2zZ5lF1oP9KCa4zlvNzopEzHipsw_D1K2QXCfOgrMFzOb1szpoaGsE/s640/IMG_8085.jpg" title="AIP Travel part 2: travel days" width="640" /></a></div>
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<b>Motion sickness help</b><br />
I’ve had a lot of struggles with motion sickness throughout my life. Things improved slightly while on AIP, but I still feel nauseous more often than I’d like. My best remedy is to sleep most of the flight, but when that isn’t possible, here are the remedies I’ve concocted from personal experience:<br />
<br />
<ul>
<li><b>sitting more forward on the plane,</b> which sometimes requires an upgrade to my ticket</li>
<li>drinking bubbly water: ask for club soda during the flight, if you can't find anything at the airport</li>
<li><b>eating</b> <a href="http://amzn.to/2akQVB9" target="_blank">plantain chips</a>, apples, mint chocolate (aip reintroduction; <a href="http://amzn.to/2aoRwiP" target="_blank">Equal Exchange</a> is my favorite) and generally not letting my stomach get too empty. </li>
<li>using a <a href="http://amzn.to/2aH7TWU" target="_blank">neti stick </a><b>aromatherapy inhaler </b>(especially if I'm smelling jet fuel) </li>
<li><a href="https://www.pureformulas.com/allernest-homeopathic-liquid-small-50-ml-by-marco-pharma.html" target="_blank">allernest</a>: a <b>homeopathic allergy solution that also seems to soothe motion sickness. </b>I take this at the recommendation of my doctor & I cannot vouch that the ingredients are strict elimination phase AIP. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICf-GeRdpgnBhhO-DFOnWOprXr1ZKsxwJsTiWxiA6xEiMQ0uocQwlVLCVpOxXW3rwmxJz7nJFigGSznRMM_ARQvw9UJwgbvy99XBE10XX5t1IQVpxtGdufh2XKDhwKHS1t4yQ9VhCIIw/s1600/IMG_8015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="AIP Travel part 2: travel days" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICf-GeRdpgnBhhO-DFOnWOprXr1ZKsxwJsTiWxiA6xEiMQ0uocQwlVLCVpOxXW3rwmxJz7nJFigGSznRMM_ARQvw9UJwgbvy99XBE10XX5t1IQVpxtGdufh2XKDhwKHS1t4yQ9VhCIIw/s640/IMG_8015.jpg" title="AIP Travel part 2: travel days" width="480" /></a></div>
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<b>Unique situations</b></div>
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</div>
<ul>
<li><b>flying anxiety.</b> I’m fortunate that I don’t experience anxiety while flying or fear of flying, but I know that struggle is very real for many people. I do utilize the app <a href="https://www.headspace.com/" target="_blank">Headspace</a> daily for meditation & they do have a guided meditation specifically for fear of flying. </li>
<li><b>wheelchair service</b>, if necessary. I don’t make the decision to utilize wheelchair service lightly, but I have needed to use it in my pre-AIP days. I would use it again if I was traveling during a flare or if I’d had a very bad instance of motion sickness. </li>
<li><b>have a plan in case you get stranded mid trip: f</b>lights are regularly delayed and canceled, so make sure you have a plan for what to do if that happens. I always over-pack snacks & food, just in case something happens. And I travel with my medications/supplements in my carry-on in case I can’t get to my checked luggage. </li>
</ul>
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<div class="separator" style="clear: both;">
Ok, that's it for the second part of my series on traveling while following AIP. If you have any additional tips or tricks, <b>please leave a comment.</b> <b>I'll be back in a future post to talk about how I handle things at my destination. </b></div>
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Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com316tag:blogger.com,1999:blog-2182996236057086378.post-26467175919799798972016-07-19T16:14:00.000-04:002016-07-19T16:14:13.441-04:00Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CNLjohbxToW4-gagNKFz5c-_6GIT9LLM_lq0iztYPACrvmlshZzdKqhjSg5HZkscs_4l6-Qoly-W6aJUSuC7HjNzPpJOhY-BuGUDrmkkLaAVnJ_6OuhxDPXNlnZ6HeHxKqXj_x_Hr10/s1600/NectarineLavenderSorbet-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CNLjohbxToW4-gagNKFz5c-_6GIT9LLM_lq0iztYPACrvmlshZzdKqhjSg5HZkscs_4l6-Qoly-W6aJUSuC7HjNzPpJOhY-BuGUDrmkkLaAVnJ_6OuhxDPXNlnZ6HeHxKqXj_x_Hr10/s640/NectarineLavenderSorbet-01.png" title="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " width="424" /></a></div>
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Let there be much rejoicing: I finally freed enough space in my freezer to make a frozen dessert! This is quite a feat, since my freezer is usually so full of broth and veggies and meat that I really ought to post a “watch for falling objects” warning on the door handle. Someday, one of my big dreams is to live somewhere that I can have a separate deep freeze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1DFvebECQ3y_rD8a2SJ2lzn0vyA_Sl7LCsxwWH0VU1l390k-ZzO1yUXvTOXAQJObX1Pc1I6d2QM0hk7hHM3smeaUqMutmzN8HGtxs7Ccs08sabsB_8kKxZSmxQQqSIwwevZTZmPFcCw/s1600/NectarineLavenderSorbet-5659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1DFvebECQ3y_rD8a2SJ2lzn0vyA_Sl7LCsxwWH0VU1l390k-ZzO1yUXvTOXAQJObX1Pc1I6d2QM0hk7hHM3smeaUqMutmzN8HGtxs7Ccs08sabsB_8kKxZSmxQQqSIwwevZTZmPFcCw/s640/NectarineLavenderSorbet-5659.jpg" title="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " width="640" /></a></div>
<div style="text-align: center;">
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But alas, even with a small amount of space available in my freezer, I still haven’t been able to fit my <a href="http://amzn.to/29T9M36" target="_blank">ice cream bowl attachment </a>in it. Thankfully, with this no-churn sorbet, I was able to make a delicious frozen dessert without needing my ice cream bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OON-WH3WJwHaj7Q_u07D8WLMmoLiZHSNP7Xt58HyJdVaM5Iafa_YxkPHvSk3kEdjRF1AnW9vmlVvu0_06TvacRjsHNV55YYTvu6f-DVnxyNf5RQrSOUAx9_gsfmLUpKYytfFr7oLSkU/s1600/NectarineLavenderSorbet-5704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OON-WH3WJwHaj7Q_u07D8WLMmoLiZHSNP7Xt58HyJdVaM5Iafa_YxkPHvSk3kEdjRF1AnW9vmlVvu0_06TvacRjsHNV55YYTvu6f-DVnxyNf5RQrSOUAx9_gsfmLUpKYytfFr7oLSkU/s640/NectarineLavenderSorbet-5704.jpg" title="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " width="424" /></a></div>
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Last year, I never fully enjoyed summer produce, as I had to adopt <a href="http://sweet-treats-baking.blogspot.com/2015/08/matcha-jasmine-tea-latte-aip-paleo-low.html" target="_blank">an AIP + Low FODMAP diet for a few months</a> (and stone fruits are high in FODMAPs). This summer, I’m extra thankful that pesky SIBO seems to be behind me & that I can once again sensibly enjoy summer fruits, like nectarines and peaches and cherries. Organic nectarines were on sale a few weeks ago & I picked up a bunch, knowing we would eat some of them on their own & that I’d perhaps make some sort of frozen treat with them too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrTZ9tjFYIFnCrrPqbP_YWSJ9YBl605z3tg-hc-ufDH_0oN7bXYSRWxRf8C3j7C6qTqTWVOIQkWzDLhMFxXXvZP6k0Tz4eeY8Y28xPtX5O0yvucLRFJhl7yLQiuPEHtUPcDPQDjmeV0A/s1600/NectarineLavenderSorbet-5710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrTZ9tjFYIFnCrrPqbP_YWSJ9YBl605z3tg-hc-ufDH_0oN7bXYSRWxRf8C3j7C6qTqTWVOIQkWzDLhMFxXXvZP6k0Tz4eeY8Y28xPtX5O0yvucLRFJhl7yLQiuPEHtUPcDPQDjmeV0A/s640/NectarineLavenderSorbet-5710.jpg" title="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " width="640" /></a></div>
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I may have a bit of an obsession with lavender…. We diffuse lavender oil at bedtime, many of my natural beauty and bath products are scented with lavender, and I love the flavor of lavender, especially when combined with stone fruits like peaches or nectarines. A couple of years ago, before I learned dairy and I are not friends, I made a fabulous batch of <a href="http://sweet-treats-baking.blogspot.com/2013/08/roasted-peach-snickerdoodle-ice-cream.html" target="_blank">roasted peach ice cream</a> (not AIP). This sorbet is sort of inspired by that roasted peach ice cream and by my love of<a href="http://sweet-treats-baking.blogspot.com/2012/08/announcing-small-batch-and-peach.html" target="_blank"> peach lavender jam</a> (not AIP).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbTCFERphW_cNzd7qcz3YybPcunU87o7IgAevPD4xGoqJuRUMYoUKBFqF62gO-fVDushiYV_GnkqBfB6eIZ-LvUNYtg9b5ZoYx_FlV1XGqS29in3gsY0qmbAxECF8WUmHpunTy8TF0Ow/s1600/NectarineLavenderSorbet-5721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbTCFERphW_cNzd7qcz3YybPcunU87o7IgAevPD4xGoqJuRUMYoUKBFqF62gO-fVDushiYV_GnkqBfB6eIZ-LvUNYtg9b5ZoYx_FlV1XGqS29in3gsY0qmbAxECF8WUmHpunTy8TF0Ow/s640/NectarineLavenderSorbet-5721.jpg" title="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " width="424" /></a></div>
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I halved the ripe nectarines, drizzled them with a tiny bit of honey (though you could totally skip this step to keep the dessert completely free from added sweeteners), and sprinkled them with a little bit of culinary lavender buds before roasting everything in the oven. Roasting helps to concentrate the flavors & also to evaporate some of the water out of the fruit. Probably because of the roasting & the addition of a little coconut milk, when I flaked the dessert with a fork, it did not hold icy shards like granita-type frozen desserts do. Instead, it became more sorbet-like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdo-89PYZVck9Hj1qbSqsluavIeQaG_V4FrI_4m244Y_V4snq5kMgbiP7NDN65Way0KlxbiFvFyODSXRQYVnsSsexbUyzaoOba2kYqgN1jRB45d_Tfpbbt5p59yjeXdZEeJT-jTcSHBg/s1600/NectarineLavenderSorbet-5735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdo-89PYZVck9Hj1qbSqsluavIeQaG_V4FrI_4m244Y_V4snq5kMgbiP7NDN65Way0KlxbiFvFyODSXRQYVnsSsexbUyzaoOba2kYqgN1jRB45d_Tfpbbt5p59yjeXdZEeJT-jTcSHBg/s640/NectarineLavenderSorbet-5735.jpg" title="No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) " width="424" /></a></div>
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Desserts with lavender may sound as though they’d taste like soap or potpourri, but I promise this sorbet has just a hint of lavender flavor. It’s the perfect floral accent to the summer-y flavor of nectarines. <br />
<br />
<b>No-Churn Roasted Nectarine & Lavender Sorbet (AIP, Paleo, Vegan variation) </b><br />
yields 4 to 6 small servings<br />
<br />
<i><a href="http://amzn.to/29YoJRM" target="_blank">Coconut oil</a>, for greasing the baking pan </i><br />
<i>5 nectarines, ripe (mine weighed 541 g *with* their pits) </i><br />
<i>21 g (1 tablespoon) honey</i><br />
<i>1/2 teaspoon<a href="http://amzn.to/29Ls309" target="_blank"> culinary lavender buds</a>, plus additional for garnish, if desired </i><br />
<i>pinch of <a href="http://amzn.to/2a69Zkv" target="_blank">sea salt</a> </i><br />
<i>56 g (1/4 cup) <a href="http://amzn.to/29Ls6sQ" target="_blank">coconut milk</a> </i><br />
<br />
<ol>
<li>Preheat the oven to 350. Lightly grease a baking pan (I used a <a href="http://amzn.to/29Ww8SK" target="_blank">Le Creuset oval gratin dish</a>) with coconut oil. </li>
<li>Cut the nectarines in half & arrange them, cut side up, in the greased baking pan. If the pits are challenging to remove, leave them in until after the baking process. </li>
<li>Drizzle the nectarines with the honey, if desired, and sprinkle with the culinary lavender & sea salt. </li>
<li>Roast for 30 minutes in the preheated oven. </li>
<li>Allow to cool at room temperature and remove the pits. Cover & refrigerate overnight to allow the flavors to meld. </li>
<li>Puree the roasted nectarines & lavender with the coconut milk in a food processor or high speed blender. Pour into baking dish (I used a <a href="http://amzn.to/2arw3Ul" target="_blank">6-cup pyrex</a>) & freeze, uncovered, until solid.</li>
<li>Once the nectarine lavender mixture is solid, flake with a fork. The pieces will not hold in icy shards like granitas do, but can be stirred together to form a sorbet-type texture. </li>
<li>Portion into cups & serve with a few extra lavender buds. Store leftovers, covered, in the freezer & re-flake with a fork before serving. </li>
</ol>
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<b>Notes:</b><br />
<br />
<ul>
<li>The nectarines may be peeled, if desired, but I like the color, texture & extra fiber the skin provides. </li>
<li>Peaches (or other stone fruits) may substituted for the nectarines. </li>
<li>Honey may be omitted, especially if the nectarines are really ripe. </li>
<li>To make the recipe vegan, substitute maple syrup </li>
<li>To make the recipe coconut free, use avocado oil for greasing the pan & add water or fruit juice when blending. </li>
<li>This recipes can also be turned into popsicles by pouring into a popsicle mold after pureeing. </li>
</ul>
<div style="text-align: center;">
<i><span style="font-size: x-small;">note: this post contains affiliate links. </span></i></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Thanks for supporting Sweet Treats. </span></i></div>
Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com33tag:blogger.com,1999:blog-2182996236057086378.post-16213482660171170112016-06-30T22:55:00.003-04:002016-07-31T22:37:40.411-04:00Traveling on AIP part 1: pre-trip planning <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4sjpv2FgNHOjk3iUo7CwCkJ5t4Hb50O360ZPH5wJiPK7T6tOcxjawRP9EW9yXuPxoAKMKHlNxXDY1WMmnJrO4G6rSHTTyprKNPDEsCxa_-m0NjuaJnTt-7_D9wFGwCBBUzCHVXW002Y/s1600/AIPTravelPt1-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Traveling on AIP part 1: pre-trip planning " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4sjpv2FgNHOjk3iUo7CwCkJ5t4Hb50O360ZPH5wJiPK7T6tOcxjawRP9EW9yXuPxoAKMKHlNxXDY1WMmnJrO4G6rSHTTyprKNPDEsCxa_-m0NjuaJnTt-7_D9wFGwCBBUzCHVXW002Y/s640/AIPTravelPt1-01.png" title="Traveling on AIP part 1: pre-trip planning " width="476" /></a></div>
<br />
The thought of traveling while following the autoimmune protocol (or while living with chronic illnesses or conditions) may evoke fear or a sense of panic. Though I wrote <a href="http://sweet-treats-baking.blogspot.com/2014/11/traveling-essentials-paleo-aip.html" target="_blank">a post in 2014</a> about travel foods while following AIP, in the time since then, I’ve done a lot more traveling & have learned many more tips and tricks. I thought it may be helpful to others to write a more in depth series about my personal experiences for traveling while following a healing diet and lifestyle—I’ve actually been working on this post for <b>over 6 months!</b> Car travel seems to be an easier option for most people, so I’ll be primarily covering the challenges of <b>domestic air travel within the United States</b>; however, many tips should also apply to other forms of travel (or to international travel, though the laws of what you can take in to a country vary greatly).<br />
<br />
<b>In this post (part one), I’ll cover things I do before the trip begins</b>, from planning & researching, to batch cooking & packing, and managing expectations. In future post(s), I’ll share strategies during actual travel days and while at your destination. You can find <a href="http://sweet-treats-baking.blogspot.com/2016/07/aip-travel-part-2-travel-days.html" target="_blank">part two here.</a><br />
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<i>Note: This post contains a lot of links, some of which are affiliate links, meaning I may earn a slight commission from things purchased through the affiliate links at no additional cost to you. Thanks for supporting Sweet Treats! </i><br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVA7Os_hQj6sVBUT2hT5VejT0uXQkEPqBSbpNreH7jQisYhrJN9nBI41FNRDLluHFuEqvtpiV6Wro4GLb0rUb8vMzoR_IHpnT8V4mSJz5z-L0XXXGtZaHJIUHT0Rr-gy73B8kQi8u9nMM/s1600/IMG_0725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Traveling on AIP part 1: TSA Pre-Check" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVA7Os_hQj6sVBUT2hT5VejT0uXQkEPqBSbpNreH7jQisYhrJN9nBI41FNRDLluHFuEqvtpiV6Wro4GLb0rUb8vMzoR_IHpnT8V4mSJz5z-L0XXXGtZaHJIUHT0Rr-gy73B8kQi8u9nMM/s640/IMG_0725.jpg" title="Traveling on AIP part 1: TSA Pre-Check" width="640" /></a></div>
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<b>TSA pre-check:</b><br />
<ul>
<li>In an effort to streamline my travel further & reduce stress, last fall fall, I applied for the <a href="https://www.tsa.gov/tsa-precheck" target="_blank">TSA pre-check</a> program. Yes, it does have a fee involved, and the application process can take a few weeks for approval, but not standing in a security line as long, nor needing to take as many things out of my bag has been well worth the cost. </li>
<li>Not every airport has the full program, but if you find yourself frequently flying out of airports that DO utilize it, I highly recommend applying. </li>
<li>As a bonus, <a href="https://www.tsa.gov/tsa-precheck" target="_blank">TSA pre-check</a> lines generally have passengers go through metal detectors instead of the body scanners, which means I can lessen my radiation exposure. </li>
</ul>
<b>Booking Flights:</b><br />
<ul>
<li>I’ve made a serious effort to make <b>sleep a priority</b> & to <b>reduce stress</b> as much as I can. While I use to easily fly early in the morning or late at night, I now am much more conscious of flight times & how they might disrupt my sleep schedule. I’m ok with getting up a little bit earlier or with pushing my bed time to just a little later, but I try not to have 5am flights or take red-eyes. I know that if I start out a trip totally exhausted from traveling at times when I’m usually sleeping, I’m much more likely to have a flare in symptoms. </li>
<li>Not to mention, airports tend to be really busy in the early morning, so choosing to fly later can mean a less stressful experience. </li>
</ul>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06UB_DHHPoaVhnGOpYs-Mf9i7rukI2B5g8lBdAT8GdQ64_MLSVTmvkRTdE_FJjhDcJYHdOXnvpcCEa0ucM_QMuazoU4iayLCNmRQrETXz4WAcwYASoVgM1icaqVrjfLZkTCUkfHUeTY0/s1600/IMG_8331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Traveling on AIP part 1: Staybridge Suites" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06UB_DHHPoaVhnGOpYs-Mf9i7rukI2B5g8lBdAT8GdQ64_MLSVTmvkRTdE_FJjhDcJYHdOXnvpcCEa0ucM_QMuazoU4iayLCNmRQrETXz4WAcwYASoVgM1icaqVrjfLZkTCUkfHUeTY0/s640/IMG_8331.jpg" title="Traveling on AIP part 1: Staybridge Suites" width="480" /></a></div>
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<b>Lodging Choices:</b><br />
<ul>
<li>For those needing a <b>hotel</b>, find a hotel that has, at the very least, a mini fridge and microwave, though my preference is to find a hotel with a full kitchen. Some hotels with kitchens that I have used include <a href="http://www.ihg.com/staybridge/hotels/us/en/reservation" target="_blank">Staybridge Suites</a>, <a href="http://www.residenceinn.marriott.com/" target="_blank">Residence Inn by Marriott</a>, and <a href="http://homewoodsuites3.hilton.com/en/index.html" target="_blank">Homewood Suites</a>, though there are probably many others too. </li>
<li>Most hotel rooms with kitchens have a stovetop/microwave/dishwasher but <b>do not have an oven</b>. I either plan to cook things that don’t require an oven, or I bring along pre-cooked food that can be re-heated in the microwave or on the stove. </li>
<li>Another great option is to <b>rent a condo or house</b> via a site like <a href="http://www.airbnb.com/c/laurav621" target="_blank">Airbnb</a> or <a href="https://www.vrbo.com/" target="_blank">VRBO</a>. If you choose to rent a condo or house, I recommend contacting the owner or rental company before you leave to find out what kitchen equipment will be provided. </li>
<li><b>Staying with family or friends </b>is another popular option, but if your loved ones are not familiar with AIP or food allergies, it’s a good idea to have a conversation ahead of time. Because I have such such serious gluten and dairy sensitivities (we keep our own home free from gluten or dairy), I’d prefer not to be preparing allergen-free food next to someone who is slicing bread or making pasta etc. Not every person will understand or be accommodating, but I find it is better to be upfront with what you personally need ahead of time to avoid any uncomfortable conversations or run-ins when you arrive. I don’t expect my family or friends kitchen’s to be entirely AIP compliant, but it is nice to ask if they would consider making a few adjustments for your stay, or if they can find a “safe corner” for food prep. I also travel with a decent amount of pre-made food or ingredients to make food, so make sure your hosts have enough fridge or freezer space to accommodate what you’re brining. </li>
<li>Whatever lodging choice you make, <b>choose one that is best for your stress levels.</b> While we love to stay with family and friends when traveling—it’s great for spending more quality time together, it’s less expensive—there are times, with those who are not as accommodating to my dietary restrictions or who do not understand the limitations those with chronic illness may face, when having the sanctuary of a private hotel room is completely worth it. </li>
</ul>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOncxI_lzWXQjPqNrWpD-Kks6uF-bJXVPBX8uwhuRokYa7NY60cEmNofogVZponJZl48X_scsfzsS8_xoJu17hFfU_kIz9qU-rjITQoZybzGbHlrEiozy87w5aNgHD6UZlpq41dPpJjs/s1600/IMG_8112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Traveling on AIP part 1: Allergy Card" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOncxI_lzWXQjPqNrWpD-Kks6uF-bJXVPBX8uwhuRokYa7NY60cEmNofogVZponJZl48X_scsfzsS8_xoJu17hFfU_kIz9qU-rjITQoZybzGbHlrEiozy87w5aNgHD6UZlpq41dPpJjs/s640/IMG_8112.jpg" title="Traveling on AIP part 1: Allergy Card" width="480" /></a></div>
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<b>Researching Restaurants </b><br />
<ul>
<li>For the most part when I travel, I <b>prefer to bring my own safe food</b> to reduce the risk of unintended cross contamination (no one wants to be sick while on a trip. However, sometimes, especially on a trip, it’s nice to take a break & not have to cook or clean up. Very rarely do I just walk into a restaurant and hope there’ll be something for me. Instead, I <b>research restaurants </b>ahead of time to see if there are any with decent options. Most restaurants have menus online, which makes weeding out the “not possible” options relatively quickly. </li>
<li>Once I find a restaurant that looks like it may have options, I <b>call or email ahead</b> to make sure they can accommodate my meals. <a href="https://www.instagram.com/p/0_Me6yH4oZ/?taken-by=lauravein" target="_blank">I designed allergy cards</a> to communicate with servers and kitchen staff about my particular limitations & I’ll often email my allergy card ahead. I have had a couple restaurants flat out tell me not to eat at their establishment, but more often than not, so long as I’m nice and friendly in my communications, not rude/demanding/entitled, most restaurants are willing to work with me.</li>
</ul>
<b>List making</b><br />
<ul>
<li><b>Write out a clear meal plan</b> before you go & tentatively plan out each meal. I always error on the side of taking along too much food rather than not enough. </li>
<li>If you plan to get groceries once you arrive at your location, <b>make the grocery list before you go</b>. Even grocery stores from the same chain may have slightly different products depending on location so also plan back-ups in case you cant get that favorite product at your destination. </li>
<li>Before the trip, <b>make a list of what you’re bringing</b> (I do this on my iPad or in Google Drive). Then, at the end of the trip, <b>record what you used or didn’t use.</b> Keep that list for future trips & modify it as necessary to make things easier. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRg7tDnmflSIaXrUxxSJOGZkfQ2y9yGGOlkd71QTa2pxo1z_3-tkaeGdcMmGt_hJ1cP8pLAv6sUrdMyijMP3EYUMJ1EXMaMNKLdwignOYCDwx3ITO1Q_73MWbYqYpRHglcpll1QZ44Qu0/s1600/TravelBatchCook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Traveling on AIP part 1: Travel Batch Cooking" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRg7tDnmflSIaXrUxxSJOGZkfQ2y9yGGOlkd71QTa2pxo1z_3-tkaeGdcMmGt_hJ1cP8pLAv6sUrdMyijMP3EYUMJ1EXMaMNKLdwignOYCDwx3ITO1Q_73MWbYqYpRHglcpll1QZ44Qu0/s640/TravelBatchCook.jpg" title="Traveling on AIP part 1: Travel Batch Cooking" width="640" /></a></div>
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<b>Batch Cooking</b><br />
<ul>
<li>I really prefer to eat my own food when traveling, which usually means a large batch cooking session (or sessions) before the trip. I chose <b>foods that travel well</b> & that I can <b>eat either warm or cold</b>. Some of my favorites to batch cook include:</li>
<ul>
<li>skillet meals (like <a href="http://sweet-treats-baking.blogspot.com/2015/08/beef-skillet-supper-low-fodmap-aip.html" target="_blank">beef skillet supper</a> & t<a href="http://sweet-treats-baking.blogspot.com/2015/12/turmeric-pork-skillet-aip-paleo-whole-30.html" target="_blank">urmeric pork skillet</a>), </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2015/02/plantain-chip-chicken-aip-paleo.html" target="_blank">plantain chip chicken</a> </li>
<li><a href="http://www.beyondthebite4life.com/2015/12/aip-paleo-new-years-eve-meatball-roundup.html" target="_blank">meatballs</a> or meat patties, </li>
<li><a href="http://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig" target="_blank">pulled pork</a> (for this recipe, I substitute bone broth for the water & skip the cabbage portion) </li>
<li>pâté, (like <a href="http://sweet-treats-baking.blogspot.com/2015/11/chicken-liver-pate-aip-paleo-low-fodmap.html" target="_blank">this one</a> or the Ultimate Liver Hater's Pâté from <a href="http://amzn.to/292KGvc" target="_blank">Nourish</a></li>
<li>roasted sweet potatoes or squash, </li>
<li>roasted veggies (like <a href="http://sweet-treats-baking.blogspot.com/2015/02/roasted-broccoli-aip-paleo.html" target="_blank">broccoli</a> or <a href="http://sweet-treats-baking.blogspot.com/2015/11/roasted-green-beans-with-bacon-aip.html" target="_blank">green beans</a> {AIP reintroduction}) </li>
<li>soups (frozen solid & double wrapped) </li>
<li><a href="https://www.instagram.com/p/2bTNtVNx89/?taken-by=autoimmunepaleo" target="_blank">breakfast hash</a> </li>
<li>salad dressing (store in a tiny TSA-approved-bottle & double bag to ensure it doesn’t leak) </li>
<li>oven-cooked bacon</li>
<li>stromboli from <a href="http://amzn.to/296bj2D" target="_blank">The Healing Kitchen </a></li>
</ul>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGTFxJnwibrqmugm9-37uE7Gyv7bUUm-q4Hs_ZQRxg193wjhojOOOq7_uBYq57kLFBCp3qNK17BsCwvjUcMgReTRzMyeo4emdF5sSHQARGkwkKF0d8mo2hU5DMMEfDGAIXbgLHKOM9pc/s1600/TravelBatchTreats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Traveling on AIP part 1: Safe Treats" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGTFxJnwibrqmugm9-37uE7Gyv7bUUm-q4Hs_ZQRxg193wjhojOOOq7_uBYq57kLFBCp3qNK17BsCwvjUcMgReTRzMyeo4emdF5sSHQARGkwkKF0d8mo2hU5DMMEfDGAIXbgLHKOM9pc/s640/TravelBatchTreats.jpg" title="Traveling on AIP part 1: Safe Treats" width="640" /></a></div>
<ul>
<li>I also <b>make a few “safe” treats</b> to take a long because I know I’ll be <b>more tempted to splurge on something sweet when traveling</b>. Some of my favorite “safe” treats include:</li>
<ul>
<li>individually wrapped <a href="http://www.ottosnaturals.com/recipe/2016/1/26/chocolate-chip-cookies" target="_blank">chocolate chip cookies</a> (use <a href="http://www.flametofork.com/2014/11/chewy-chocolate-chunk-cookies-aip-grain.html" target="_blank">homemade carob chips</a> if you haven’t reintroduced chocolate), </li>
<li><a href="http://sweet-treats-baking.blogspot.com/2015/03/strawberry-rhubarb-crumbles-aip-paleo.html" target="_blank">strawberry rhubarb crumbles</a> </li>
<li><a href="http://heartbeetkitchen.com/2015/recipes/aip-carrot-cake-coconut-frosting/" style="text-align: center;" target="_blank">carrot cake </a><span style="text-align: center;"> (half batch made into cupcakes) </span></li>
<li>nut-free vanilla cupcakes from <a href="http://amzn.to/29tcTgd" target="_blank">My Paleo Patisserie</a></li>
</ul>
<li>I package the prepared foods in <b>individual portions</b> in <a href="http://amzn.to/2983FbH" target="_blank">freezer safe ziplock bags</a> because they’re lighter than the <a href="http://amzn.to/291dDZC" target="_blank">glass jars</a> I typically use at home & I don’t have to worry about taking home empty containers after the trip is done. </li>
<li>I <b>freeze most all of the food</b> before the trip & pack it into <a href="http://www.thirtyonegifts.com/catalog/thermals/" target="_blank">thermal containers</a>, mostly in my checked luggage, before air travel. Alternately, for a car trip, I’ll pack the frozen food into coolers & can add additional ice as needed.</li>
</ul>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmOvpCpJAPCuWBj97m0pSU4v0BjDE5nKvo9bL5YC0lYHVG_QvfYcZajWCVIYn8zYf2TMlkXzGlvNokJUges2N4zpnHCrHFIltz4MdHluGZED8RtXLqJMG0ZY6IeTyugO3V4tQYwB_onw/s1600/AIPConvenienceFoods-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Traveling on AIP part 1: AIP convenience foods" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmOvpCpJAPCuWBj97m0pSU4v0BjDE5nKvo9bL5YC0lYHVG_QvfYcZajWCVIYn8zYf2TMlkXzGlvNokJUges2N4zpnHCrHFIltz4MdHluGZED8RtXLqJMG0ZY6IeTyugO3V4tQYwB_onw/s640/AIPConvenienceFoods-01.png" title="Traveling on AIP part 1: AIP convenience foods" width="478" /></a></div>
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<b>Convenience Foods</b><br />
<ul>
<li><span style="text-align: center;">Convenience foods I <b>take along:</b></span></li>
<ul>
<li><a href="http://amzn.to/28YaCIn" target="_blank">plantain chips</a> </li>
<li>Epic bars (<a href="http://amzn.to/2984tgE" target="_blank">beef/apple/bacon</a> and <a href="http://amzn.to/293BXNy" target="_blank">bison/bacon/cranberry</a> are my favorites) </li>
<li><a href="http://amzn.to/29l2OC9" target="_blank">tuna packets</a> (<b>PLEASE</b><i> don't eat tuna or other fish-y foods on an airplane! haha!</i>) </li>
<li><a href="http://amzn.to/291eKbv" target="_blank">coconut chips</a> </li>
<li>dried fruit (<a href="http://amzn.to/29cfFsO" target="_blank">dried apricots</a> are a favorite of mine ) </li>
<li><a href="http://amzn.to/29716a7" target="_blank">coconut butter packets</a> </li>
<li>avocado</li>
<li>fresh fruit </li>
</ul>
</ul>
<ul>
<li>Convenience foods I plan to <b>pick up once at my destination</b>, if I can</li>
<ul>
<li>naked rotisserie chicken (I’ve only purchased this at Whole Foods) </li>
<li>salad greens</li>
<li>green juice </li>
<li>kombucha</li>
<li>avocado</li>
<li>additional fruit</li>
<li>water</li>
</ul>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4DLTC9Z2uY3kOBYlAu_cS5AzMt76_OcebmPIl2EPS1fkjucv-hf9fKR6fQDfBakmTOcsBOHmQOigTrN7XaNiBP08CWH9-A3KRaPlZ48n1GSyiBMk_wqqZWRDcZPM7J9wjyP9Aiboaig/s1600/AIPKitchenTools-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Traveling on AIP part 1: Kitchen Tools" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4DLTC9Z2uY3kOBYlAu_cS5AzMt76_OcebmPIl2EPS1fkjucv-hf9fKR6fQDfBakmTOcsBOHmQOigTrN7XaNiBP08CWH9-A3KRaPlZ48n1GSyiBMk_wqqZWRDcZPM7J9wjyP9Aiboaig/s640/AIPKitchenTools-01.png" title="Traveling on AIP part 1: Kitchen Tools" width="640" /></a></div>
<div style="text-align: center;">
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<b>Portable Kitchen </b><br />
<ul>
<li>If I plan to do any cooking or minor food prep at my destination, I carry some <b>kitchen tools</b> & a <b>mini-portable pantry</b>. Sometimes, I’ll plan to buy some of pantry items when I arrive at my destination, but unless I’m cooking for a crowd, it’s often more economical to take things from home with me. </li>
<li><span style="text-align: center;">Here are the <b>kitchen tools</b> I usually take along:</span></li>
<ul>
<li><a href="http://amzn.to/2954JwL" target="_blank">mini cutting board </a></li>
<li>flexible cutting boards (<a href="http://amzn.to/290A5FP" target="_blank">similar to these</a>) </li>
<li>chef’s knife (<a href="http://amzn.to/28YbXil" target="_blank">this one</a> or <a href="http://amzn.to/28YbOva" target="_blank">this one</a> with a <a href="http://amzn.to/293CQWH" target="_blank">guard for the blade</a>, or <a href="http://amzn.to/2986oBV" target="_blank">this one</a> is a smaller, less fancy option) </li>
<li><a href="http://amzn.to/28Yd3u8" target="_blank">paring knife</a> </li>
<li><a href="http://amzn.to/2955rKq" target="_blank">honing steel</a> (only if I’ll be gone for many days & doing lots of cooking)</li>
<li><a href="http://amzn.to/294XKS1" target="_blank">k</a><a href="http://amzn.to/294XKS1" target="_blank">itchen sheers</a> </li>
<li><a href="http://amzn.to/299oZ07" target="_blank">w</a><a href="http://amzn.to/299oZ07" target="_blank">hisk</a> </li>
<li><a href="http://www.williams-sonoma.com/products/williams-sonoma-small-silicone-spatula-classic-wood-handle/?pkey=e%7Cspatula%7C66%7Cbest%7C0%7C1%7C24%7C%7C6&cm_src=PRODUCTSEARCH" target="_blank">spatulas</a> </li>
<li><a href="http://amzn.to/2956zO7" target="_blank">parchment paper </a></li>
<li><a href="http://amzn.to/29l64NV" target="_blank">apron</a> </li>
<li><a href="http://amzn.to/28YdqFl" target="_blank">dish towels</a> </li>
<li><a href="http://amzn.to/2987Fc8" target="_blank">sponge</a> (or other towel for dish washing) </li>
<li><a href="http://amzn.to/293EpUx" target="_blank">dish soap</a> (transferred into a smaller container) </li>
<li><a href="http://amzn.to/290CAYL" target="_blank">dishwasher pods</a> </li>
<li>extra ziplock bags in <a href="http://amzn.to/29cbWtY" target="_blank">sandwich</a>, <a href="http://amzn.to/2983FbH" target="_blank">quart</a>, & <a href="http://amzn.to/2988D8a" target="_blank">gallon</a> sizes</li>
<li>any recipes I may need (I keep a <a href="http://amzn.to/290Dq7R" target="_blank">recipe journal</a>) </li>
</ul>
</ul>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKA0oWVpjD55CxOtNgwmhspep_efGvM1WlvT9h3pIu6UajuP3FXFmJbIHR21uXpk10MOegxqjF0FRoXm9jN_m9h_bJGxrpTjX-nsQEN4vYqUbOdotwyFRZ9g4qYY3PDkdU1mAmg5kOGE/s1600/AIPPortablePantry-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Traveling on AIP part 1: AIP Portable Pantry" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKA0oWVpjD55CxOtNgwmhspep_efGvM1WlvT9h3pIu6UajuP3FXFmJbIHR21uXpk10MOegxqjF0FRoXm9jN_m9h_bJGxrpTjX-nsQEN4vYqUbOdotwyFRZ9g4qYY3PDkdU1mAmg5kOGE/s640/AIPPortablePantry-01.png" title="Traveling on AIP part 1: AIP Portable Pantry" width="478" /></a></div>
<ul>
<li>Here are the <b>mini-portable pantry</b> items I usually take along kept in a <a href="http://amzn.to/2988D8a" target="_blank">gallon ziplock</a> or in another case (like <a href="http://amzn.to/2957Qoh" target="_blank">this one</a>) </li>
<ul>
<li>spices: like <a href="http://amzn.to/293FMT9" target="_blank">ground sage</a>, <a href="http://amzn.to/290EkRF" target="_blank">thyme</a>, <a href="http://amzn.to/29l9QXC" target="_blank">mace</a>, <a href="http://amzn.to/290EKHN" target="_blank">oregano</a>, <a href="http://amzn.to/295N1bG" target="_blank">garlic powder</a> etc. portioned into s<a href="http://amzn.to/2988Kkb" target="_blank">mall containers</a> </li>
<li>salts: <a href="http://amzn.to/29cdC6G" target="_blank">real salt</a>, <a href="http://amzn.to/29laEeT" target="_blank">smoked maldon sea salt</a>, <a href="https://www.seasalt.com/fusion-white-truffle-salt.html" target="_blank">truffle salt</a>, stored in <a href="http://amzn.to/2988Kkb" target="_blank">small containers</a> </li>
<li><a href="http://amzn.to/290GCM6" target="_blank">gelatin</a> & <a href="http://amzn.to/29laXXh" target="_blank">collagen </a> </li>
<li>oils: <a href="http://amzn.to/29lbwAt" target="_blank">olive</a> or <a href="http://amzn.to/29lbE2K" target="_blank">avocado </a>(stored in <a href="http://amzn.to/290Fgku" target="_blank">these containers</a> & double bagged in plastic) </li>
<li>safe sweeteners (granulated): <a href="http://amzn.to/295a6Mf," target="_blank">maple sugar</a> or <a href="http://amzn.to/28YhMfm" target="_blank">coconut sugar </a> </li>
<li><a href="https://www.blogger.com/"><span id="goog_2067986512"></span>vanilla extract<span id="goog_2067986513"></span></a> (only if I plan to make any desserts) </li>
<li><a href="http://amzn.to/295MUwT" target="_blank">tea bags</a> </li>
</ul>
</ul>
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My last few planning suggestions deal more with <b>mindset </b>&<b> communication</b>. </div>
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<ul>
<li><b>Adjusting Expectations: </b></li>
<ul>
<li>Make peace with the fact that for someone chronic illness, there are certain life changes that occur. While I have healed a great deal & many of my symptoms are no longer as prevalent as they once were, I still have to be careful, especially while traveling. The last thing I want is to experience a flare while on a trip. I still need to eat a very clean diet (currently: AIP with a few reintroductions). I still need to guard my sleep. I still need to watch that I don’t over exert myself (even if I am eternally optimistic about being able to do more, haha!). </li>
<li>Let go of the fact that you may not be 100% in control of all your meals. If you choose to eat in restaurants, chances are food will be cooked in less than desirable oils, or meat may not be grass fed/pastured/wild caught, or fruits/veggies will not be organic. Don’t stress too much, because stress is just as bad as a poor diet. </li>
</ul>
<li><b>Communicating with family and/or travel companions about meals ahead before the trip</b></li>
<ul>
<li>When my husband, who follows AIP/Paleo guidelines with me at home but doesn’t have any specific food restrictions. and I travel <b>just the two of us</b>, I batch cook some of our meals ahead of time (planning enough food for two). For some meals, husband picks up his own food from restaurants while I eat pre-cooked meals. We decide about which meals we’ll eat out together and where. We get ingredients to make his breakfast (usually eggs) in our lodging. </li>
<li>When we <b>travel to see family</b>, I often plan to cook meals to share with those around me. If I’m planning to do a lot of cooking/cooking for more people, I may bring more kitchen tools or more pre-made things. I don’t mind volunteering to do the cooking, but I do like to plan ahead for it. If I’m repeatedly cooking large meals for a group, I’ll get more tired & may need to adjust my travel schedule accordingly. </li>
<li>AIP food is really delicious, so don’t be surprised if those around you want to try your food or want you to cook for them. I just find it is easier to try to figure these things out before traveling to help manage everyones’ expectations. No one wants to feel completely kitchen-bound, slaving over meals, on what was supposed to be a relaxing vacation. </li>
<li>If you don’t have the energy (or budgetary ability) to cook for others, be honest with people & set that boundary. </li>
</ul>
<li><b>Make sure people know your limitations.</b> </li>
<ul>
<li>If you follow a specific <b>sleep schedule</b> & need to go to bed early or not get up at the crack of dawn, tell your family/friends/travel companions ahead of time. </li>
<li>If you have a regular <b>meditation routine</b> or <b>yoga practice</b> or <b>exercise regimen</b> that you’d like to keep up while traveling, communicate the situation with others.</li>
<li>If you need to take certain <b>supplements or medications</b> at certain times, build that into your schedule. </li>
</ul>
</ul>
Ok, that's it for this first part of my series on traveling while following AIP. If you have any additional tips or tricks,<b> please leave a comment</b>. Knowledge is power ;) I'll be back in future posts to talk about <b><a href="http://sweet-treats-baking.blogspot.com/2016/07/aip-travel-part-2-travel-days.html" target="_blank">(part 2) </a>travel days themselves </b> & <b>how I handle things at my destination</b>. </div>
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<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-variant: normal; font-weight: bold; left: 42px; line-height: 20px; opacity: 0.85; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 5768px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-variant: normal; font-weight: bold; left: 42px; line-height: 20px; opacity: 0.85; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 5768px; width: auto; z-index: 8675309;">Save</span>Anonymoushttp://www.blogger.com/profile/01094901452851848850noreply@blogger.com24tag:blogger.com,1999:blog-2182996236057086378.post-7616074738900411442016-05-06T17:50:00.001-04:002016-05-06T17:50:43.770-04:00Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FJyJmZmOWshqtId5MU-Zdiugernz_sRBWcqNTVmGlht7YmCDeIDe2rRC4rdMMnkL-3uFncjyhZnOa2L5IzAT9jehbHO-DJpkD3T63SDnFk89QdnqtcK0UkIMuxMymlt5Dsrbf0lnZbE/s1600/AIPArugulaPesto5433-01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FJyJmZmOWshqtId5MU-Zdiugernz_sRBWcqNTVmGlht7YmCDeIDe2rRC4rdMMnkL-3uFncjyhZnOa2L5IzAT9jehbHO-DJpkD3T63SDnFk89QdnqtcK0UkIMuxMymlt5Dsrbf0lnZbE/s640/AIPArugulaPesto5433-01.png" title="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " width="470" /></a></div>
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Have I mentioned before that I don’t care for basil? There are only a handful of foods I truly do not like (olives are at the top of that list), but basil definitely makes the list. I’ve been ok with conventional (aka basil-based) pestos in the past, but only if they had copious amounts of garlic, cheese, nuts to mostly cover up the basil flavor. Since I’m not currently consuming dairy or nuts, basil pesto does not appeal to me. However, arugula pesto is a whole different story! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPDzxBG6xztuRiL4aVZ3IPj8bp3FMWNAQvi7qj_bDlVtjZPlZFsNYtTbkdC6MTIZLshTbMy8Cc-IM-2U0pKn1ruZRaXFk-S8E0v0Vxq-frUE2649bAfs4QGPEOZ0j38Ce_LKq5hDRDVY/s1600/ArugulaPestoAIP-5429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPDzxBG6xztuRiL4aVZ3IPj8bp3FMWNAQvi7qj_bDlVtjZPlZFsNYtTbkdC6MTIZLshTbMy8Cc-IM-2U0pKn1ruZRaXFk-S8E0v0Vxq-frUE2649bAfs4QGPEOZ0j38Ce_LKq5hDRDVY/s640/ArugulaPestoAIP-5429.jpg" title="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " width="424" /></a></div>
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My idea for arugula pesto came out of two circumstances. First, I had a container of arugula near the end of it’s life in my refrigerator. Secondly, I was looking for a way to “spice up” some otherwise slightly bland fish filets…. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyEqIYPaiWRHmkxb-vSVxXlAaiw0E7ByytDPU2apHIU1IqduAEeNcm13DowF8ABfE3y0dGjV2HQGVHd0zOZBzC0TlvrC9JZqTjTW8rHQKdaN8s14zUMN2eeKcd4B6Un-5DMCCgyDGVz4/s1600/ArugulaPestoAIP-5445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyEqIYPaiWRHmkxb-vSVxXlAaiw0E7ByytDPU2apHIU1IqduAEeNcm13DowF8ABfE3y0dGjV2HQGVHd0zOZBzC0TlvrC9JZqTjTW8rHQKdaN8s14zUMN2eeKcd4B6Un-5DMCCgyDGVz4/s640/ArugulaPestoAIP-5445.jpg" title="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " width="640" /></a></div>
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I experimented by throwing arugula, cilantro (parsley would also work), garlic, lemon & oil into one of <a href="http://amzn.to/24yF8nh" target="_blank">my blender cups</a> & blended everything together. The pesto turned our borderline-bland fish to something fantastic. Not to mention that the nutritional value was increased by the extra greens & herbs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Jmxht41IEpZ_y1pDHtaIIytYpex4cOpTqEuuNF3V-o-86pKCSB2Fejwk6VsRFGZaIw7b8Mt8QvGmezIXocv1iSizNLP4qRMiULHCVClqci_HJ0vwd2LVCbYcHCXe_Uhu9e-jKx2peVs/s1600/ArugulaPestoAIP-5454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Jmxht41IEpZ_y1pDHtaIIytYpex4cOpTqEuuNF3V-o-86pKCSB2Fejwk6VsRFGZaIw7b8Mt8QvGmezIXocv1iSizNLP4qRMiULHCVClqci_HJ0vwd2LVCbYcHCXe_Uhu9e-jKx2peVs/s640/ArugulaPestoAIP-5454.jpg" title="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " width="424" /></a></div>
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After that first meal, I also discovered the leftover pesto was delicious on all sorts of things….. Melted over a ground meat skillet meal. Stirred into a bowl of steaming hot soup. Tossed with roasted potatoes (or other roasted veggies). Served alongside chicken as a dipping sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_vFN7Lkp-1hhJXpn2BLPQR_evK8i_NSXk0_prL6gqeKVGeDeATJZd-A25lA46KmtmuEhm0EJNW0zgnLltIugbc48lOGu-605DtPMoRBNcmR5U6Z7X0kGZohsOHQuia6FTygJftMIbDg/s1600/ArugulaPestoAIP-5459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_vFN7Lkp-1hhJXpn2BLPQR_evK8i_NSXk0_prL6gqeKVGeDeATJZd-A25lA46KmtmuEhm0EJNW0zgnLltIugbc48lOGu-605DtPMoRBNcmR5U6Z7X0kGZohsOHQuia6FTygJftMIbDg/s640/ArugulaPestoAIP-5459.jpg" title="Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30, 21DSD, Vegan) " width="424" /></a></div>
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Now I’m buying arugula specifically to make this pesto, instead of relying on leftovers. I foresee keeping a jar of this magical, nutritious sauce in our refrigerator at all times & continuing to add a dollop to all sorts of things… I’m thinking perhaps zucchini noodles/zoodles & shrimp next!</div>
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<b>Arugula Pesto </b></div>
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<i>yields one small jar </i></div>
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<i>Note: I make single jars of this sauce by blitzing everything in my <a href="http://amzn.to/24yF8nh" target="_blank">Ninja blender's smoothie cup</a>. If you plan to make it in a larger blender vessel or in a large food processor, I’d recommend doubling the ingredient amounts. </i></div>
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1 1/2 packed cups (approximately 54 g) Arugula</div>
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1/3 packed cup (approximately 10 g) Cilantro (leaves + stems is fine) </div>
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1 peeled clove of garlic </div>
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1/3 c (74 g) <a href="http://amzn.to/1Nm1PTY" target="_blank">Olive Oil</a> </div>
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1 heaping tsp Lemon Zest</div>
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1 Tbl + 1 tsp Lemon Juice (fresh is best) </div>
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1/4 tsp <a href="http://amzn.to/1UFzERs" target="_blank">Kosher Salt</a> </div>
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<ol>
<li>Add all the ingredients to small blender vessel or food processor. </li>
<li>Process until all the arugula & cilantro are well chopped & blended. </li>
<li>Pour into a small glass jar (I used a <a href="http://amzn.to/1VN0ecH" target="_blank">Weck jar</a>); the color will darken/turn a bit more olive-toned over time. Store in the refrigerator. Serve cold or bring to room temperature before serving. </li>
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