easy recipe Archives - Joy-filled Nourishment

Sage Pork Patties (Paleo, AIP, Whole30)

January 26, 2016 by Marissa Franklin Leave a Comment

I have been loving meat patties lately! I mean really, they are so convenient! Fry em’ up in a pan and let them cool and you’ve got easy protein all week! Or if you’re like me, you’ll freeze them after cooling so that they can be used even longer and easily thawed! I made a version of these sage pork patties earlier in the fall and finally have gotten around to posting the recipe. Simple and delicious this recipe is sure to become a new staple in your household.

I like to enjoy these sage pork patties in so many different ways. Plain with some sautéed greens, crumbled with some cauliflower rice and a salad, or simply straight from the pan with whatever else sounds good for breakfast!

Onto the recipe!

Isn’t fresh sage just gorgeous?

Dice up your fresh sage and add it to the ground pork along with the garlic salt and ground ginger.

Heat 1 T coconut oil over medium high heat

Using your hands, mix up the pork mixture until evenly mixed and form 12 evenly sized patties.

Cook in batches over medium high heat for 5-6 minutes per side or until cooked through to reach 160 degrees internal temperature.

Enjoy this simple and delicious protein for breakfast, lunch or dinner!

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Sage Pork Patties (Paleo, AIP, Whole30)

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 12

This simple and delicious patty can be served for breakfast, lunch, or dinner!

Ingredients

2 lbs ground pork
2 T chopped fresh sage
1 tspn garlic salt
½ tspn ginger powder

Instructions

Combine all ingredients with your hands
Form pork mixture into 12 evenly sized patties
Melt 1 T coconut oil over medium high heat in a skillet
Cook in batches for 5-6 minutes on each side or until the internal temperature reaches 160 degrees
Enjoy!

Creamy Dairy-free Hot Chocolate (Paleo with AIP option)

December 15, 2015 by Marissa Franklin Leave a Comment

Friends don’t let friends drink packaged hot cocoa.

I have always been a serious fan of hot chocolate. This creamy dairy-free hot chocolate is no exception. The neighborhood Starbucks and I were greatly acquainted back in the day when I was hooked on my daily hot chocolate. One of the things I miss the most is dairy and this version is out of this world creamy and ultra rich. Seriously guys, it’s decadent.

Add on those extra marshmallow and pop in a christmas movie you’ll be on cloud nine, at least, I was! This hot cocoa is naturally sweetened with dates and the depth of flavor is incredible. You have my word friends, this is delicious and simple to make. So make it for your family and friends this holiday season and beyond, because as I said before, friends don’t let friends drink packaged hot cocoa.

This recipe can be made either Paleo or AIP and is delicious both ways! I should know, I recipe tested both of them 😉

First, gather your 4 ingredients and prepare the marshmallows in advance if you want them.

Blend everything in a high speed blender for 1 minute and heat over medium heat until warmed through and enjoy this creamy and delicious dairy-free hot chocolate.

How can you not add those fluffy little marshmallows to the hot chocolate party?!

Enjoy!

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Creamy Dairy-free Hot Chocolate (Paleo with AIP option)

Ingredients

1 can additive free coconut milk
5 medjool dates
2 T cacao powder(sub 1.5 T of carob powderfor AIP)
¼ tspn vanilla bean powder

Instructions

Add all ingredients to a high speed blender and blend on high for 1 minute or until dates fully blended.
Warm over medium heat and ENJOY this rich and creamy naturally sweetened decadent treat.
Serve with these delicious marshmallows for an extra special treat.

Shepherd’s Pie (AIP, Paleo, Whole30)

November 17, 2015 by Marissa Franklin 2 Comments

I recently discovered that I love shepherd’s pie. It wasn’t always this way.

Up until now when I heard someone mention it, it didn’t excite me or make my taste buds go crazy. Maybe it is because growing up I only remember eating ‘shepherd’s pie’ that came in the Marie Calendar frozen variety. And my sister was kind of obsessed with them.

I couldn’t figure out what was so special about it growing up.

And I especially couldn’t figure out why my sister loved them so much. I’ll have to ask her what her current take is on the lovely frozen variety of shepherd’s pie. It could spark a lively discussion hehe.

Fast forward 10 years and here I am—an avid shepherd’s pie lover.

At least when it is made this way with REAL ingredients and tasty as all get out. There is something so comforting and homey about this AIP Shepherd’s pie. I love that I get a dash of vegetables, satisfying carbs from the Japanese sweet potatoes, and a healthy dose of grass fed ground beef all in one bite. Although I would suggest adding some more greens to your plate if you want to up your nutrient density even more!

This shepherd’s pie is perfect for a busy weeknight.

Well, it works for any night of the week really. And it reheats wonderfully!! I hope you add it to your meal rotation as this is one you won’t want to miss!!

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Shepherd's Pie (AIP, Paleo, Whole30)

Ingredients

BOTTOM LAYER:
4 thick cut slices bacon
2 cup celery, sliced
2 cups carrots, sliced
2 lbs grass fed ground beef
1 teaspoon sea salt
1 teaspoon dried savory
½ teaspoon garlic powder
TOP LAYER:
3 japanese sweet potatoes (weighing about 2.5 lbs total)
2 T ghee or fat of choice
¼ cup additive free coconut milk
½ teaspoon sea salt

Instructions

Steam japanese sweet potatoes using your preferred method (I used my Instant Pot steam function for 15-20 minutes).
Preheat oven to 375 degrees
Cook bacon over medium high heat and set aside.
Brown ground beef and add in sliced carrots and celery when the meat is halfway browned. Season with 1 teaspoon sea salt, 1 teaspoon dried savory, and ½ teaspoon garlic powder. Cook until beef is browned and vegetables are softened. About 5-10 minutes. Covering if necessary.
Puree steamed sweet potatoes with 2.5 T ghee, ¼ cup coconut milk, and ½ teaspoon sea salt. Whip until fluffy with a handheld mixer.
Spoon ground beef/carrot/celery mixture into a 9x11 inch pan and add bacon (chopping it up into small pieces)
Layer sweet potato mixture on top of the ground beef and bake at 375 for 20 minutes. If you want it slightly browned, broil for 1-2 minutes watching carefully to make sure it doesn't burn.
ENJOY!!!

Banana Panna Cotta (Paleo, AIP)

November 3, 2015 by Marissa Franklin Leave a Comment

Panna cotta sounds fancy doesn’t it? It really isn’t. It simply is a creamy dessert made with cream and gelatin. And it is amazingly delicious in my opinion. This paleo banana panna cotta is no exception. You’ve gotta love a dessert that comes together so quickly and tastes like magic.

Can I also just say how amazing it is to have a dairy free alternative that makes my life so much easier and tastier? SO thankful for coconut milk and all of the delicious things I can create with it. As an avid ice cream enthusiast my entire life, I enjoy being able to create my own ice cream from scratch without feeling sick and to enjoy places like Kippy’s when I vacation in So Cal. Although I REALLY think they should create one in Seattle. I’m just sayin’….it would be amazing.

This banana panna cotta was the first real treat I had since coming off of the 21 day sugar detox. It tasted unbelievably sweet because of that but I think that anyone would enjoy this naturally sweetened treat!

Now let’s get on to the recipe!

Follow the directions in the recipe below and enjoy creating your yummy dessert!

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Banana Panna Cotta (Paleo, AIP)

Ingredients

1 can additive free coconut milk
1 T quality gelatin
1 tspn vanilla powder
¼ tspn cinnamon
2 T maple syrup
2 large bananas (with slight brown specks aka ripe!)
⅔ cup large coconut flakes
Additional banana for garnish

Instructions

In a medium saucepan, bloom 1 T gelatin over coconut milk for 3-5 minutes
Whisk over medium heat for about 2 minutes until gelatin is absorbed
Add vanilla, cinnamon, and maple syrup to saucepan---whisking to combine.
Pour mixture into high powered blender and add bananas.
Blend on high for 1 minute and pour into 4 ramekins.
Chill in fridge for at least 3 hours.
Before eating, toast coconut flakes in a skillet over medium high heat for a few minutes to brown them.
Top each banana panna cotta with toasted coconut flakes and additional sliced banana if desired.
Enjoy!

AIP Chicken Breakfast Skillet (Paleo, Whole30, 21DSD)

October 20, 2015 by Marissa Franklin 4 Comments

I have been LOVING breakfast skillets.

Mornings can be hectic for most people and so having a meal that is easy to throw together and grab and go throughout the week can be a real time saver. I also just kind of feel like a champion when I only have to grab one container from the fridge in the morning and scoop it into a bowl and reheat. No fumbling around grabbing my leftover veggies, leftover protein, etc because it is ALL in my breakfast skillet. WINNING.

You can definitely use any type of ground meat in this recipe as it is very customizable.

In fact, I hope you do mix it up! Life is all about trying new things and so branching out in the food category is definitely something to strive for.

I hope this breakfast nourishes you and warms your soul.

As the ‘most important meal of the day’ it’s important to take full advantage of it and make the most of it. So let’s dig into this AIP Breakfast skillet!

First, gather your ingredients…

Then follow the directions below (cooking bacon, browning chicken, blah blah blah) and stir to combine.

Dig in and enjoy!!

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AIP Chicken Breakfast Skillet

Ingredients

6 strips bacon
2lbs ground chicken thigh
2 cups chopped rainbow carrots
3 cups chopped butternut squash
1 bunch chopped rainbow chard
2 T ginger scallion sauce
1 T cooking fat of choice
sea salt to taste

Instructions

Chop bacon and sautée over medium high heat until crisp and set aside
Brown 2 lbs ground chicken thigh and set aside
Add 1 T fat of choice to cast iron pan as well as chopped carrots and butternut squash. Cover and cook for 10 minutes until just softened stirring occasionally
Add chopped rainbow chard and stir until wilted
Add cooked ground chicken and bacon back to the pan and add ginger scallion sauce and sea salt, stirring to combine
Enjoy!

Fall Spice Coconut Butter (AIP, Paleo, 21DSD)

October 13, 2015 by Marissa Franklin 7 Comments

This fall spice coconut butter is magic. Gold. Glorious. I am loving it so much with a juicy green apple these days. I have always enjoyed plain coconut butter but the addition of these delicious fall spices puts it over the top. And the fact that it resembles peanut butter definitely makes me love it more. I had a slight obsession with peanut butter up until about 2 years ago when I realized it wasn’t doing me any favors in the slightest. You can pretend it’s peanut butter as you dip your apples if you would like…I’ll keep it on the down low.

I bought a pound of coconut flakes last week (to double this recipe) and my husband and I consumed the WHOLE jar of coconut butter within the past week. So if the same thing happens to you, don’t worry too much…it’s totally normal.

I think this coconut butter would be delicious on just about any fruit and also a lovely addition to a smoothie. Or right off the spoon. Whichever you prefer. If you have 10 minutes then you have got to make this.

First put all ingredients in your food processor…

Then blend to combine and dip to your hearts content!

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Fall Spice Coconut Butter (AIP, Paleo, 21DSD)

Cook time: 10 mins

Total time: 10 mins

Ingredients

½ pound large coconut flakes (about 4 cups)
¼ tspn vanilla powder
¾ tspn cinnamon
¼ tspn ground ginger
⅛ tspn ground cloves
⅛ tspn ground mace
2 T melted coconut oil
pinch of sea salt

Instructions

Add all ingredients to a food processor and process for 7-10 minutes or until smooth

Ginger Molasses Salmon (AIP, Paleo)

October 6, 2015 by Marissa Franklin Leave a Comment

I have recently become obsessed with salmon. I love how easy it is to prepare and how dinner can be on the table in under 30 minutes. I also love the abundance of omega 3 fatty acids which help to keep the overload of omega 6 fatty acids we can far too easily get in our culture at bay. Salmon is a great source of vitamin D, B vitamins, magnesium, phosphorus, selenium and potassium. I love knowing that by eating salmon I am contributing to lower inflammation in my body, better cell function, and better brain function. 5 gold stars for this delicious powerhouse!

The marinade on this salmon is spot on if I do say so myself and it adds a delicious oomph to the meal if you know what I’m saying. The leftover marinade is delicious added on top of the salmon or any other thing that needs a little kick! When buying salmon, look for wild caught instead of farmed salmon. Farmed salmon has a higher rate of toxicity, added food dyes, and overall subpar nutrition compared to wild caught. So make the better choice and choose wild caught! I have found a great deal on wild caught salmon at Costco so make sure to be on the lookout.

First gather up your salmon—isn’t the color gorgeous?

Next, mix everything together to form your marinade and marinate for 15-20 minutes.

Bake salmon at 400 degrees for 12-15 minutes or until largest part flakes easily with a fork and prepare the marinade while you wait via the instructions below. Enjoy!

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Ginger Molasses Salmon

Prep time: 15 mins

Cook time: 12 mins

Total time: 27 mins

Serves: 4

Ingredients

4 salmon filets (6-8 ounces each)
3 T coconut aminos
2 T avocado oil
2 T balsamic vinegar
2 T molasses
½ T fish sauce
1 tspn sea salt
1 tspn ginger powder

Instructions

Preheat oven to 400 degrees
Mix all ingredients together and marinate salmon fillets for 15-20 minutes. Reserve the marinade for a later step.
Bake salmon for 12-15 minutes or until the largest piece of the salmon easily flakes with a fork
Meanwhile pour the leftover marinade into a small saucepan and heat over medium heat until it reduces to a thick glaze
Serve salmon with marinade reduction. Would pair wonderfully with roasted basil cauliflower and a big salad!

AIP Pumpkin Spice Natte

September 29, 2015 by Marissa Franklin 5 Comments

There is just something about pumpkin that screams fall. Put it into a drink and you’ve made me a happy lady. Personally, I love pumpkin at ALL times of the year but that may just be me. I know that starbucks has perfected the pumpkin spice latte, but personally, I want it without all the JUNK. This dairy and caffeine free pumpkin spice ‘natte’ is AIP friendly with carefully chosen spices and is delicious. It even utilizes a naturally detoxifying tea to jump start this beverage with a little kick. I have drank this AIP Pumpkin Spice Natte around the house, at the zoo in my travel mug, in the morning, with and without additional cinnamon, and either way it has been delicious. Want to make it even more decadent just for the heck of it? Make some dairy free whipped cream with coconut milk and put a dab or two on top!

As always, first things first you need to gather those ingredients.

Next, add everything in a medium sauce pan and whisk to combine. Heat thoroughly and blend in a high powered blender to make frothy and delicious.

Enjoy with a friend because sharing is caring and this perfectly makes two cups worth!

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Pumpkin Spice Natte

Prep time: 5 mins

Total time: 5 mins

Serves: 2 servings

This delicious and caffeine free pumpkin spiced natte is Paleo and AIP friendly and delicious any time of the year.

Ingredients

1 cup brewed dandelion root tea
1 cup additive free coconut milk
1 T maple syrup (optional)
3 T pumpkin puree
⅛ tspn vanilla bean powder
½ tspn ground cinnamon
¼ tspn ground ginger
⅛ tspn ground cloves
⅛ tspn ground mace

Instructions

Whisk all ingredients together in a sauce pan over medium heat until heated through
Blend in high-speed blender until frothy and top with additional cinnamon if desired
Enjoy!

Dairy Free Vanilla Bean Ice Cream (Paleo, AIP)

September 9, 2015 by Marissa Franklin 10 Comments

I used to think vanilla ice cream was lame and boring. Enter vanilla bean powder. It takes ice cream to a whole new level and I like to add it to ALL THE THINGS!. This dairy free vanilla bean ice cream is a blank canvas for your creativity! Add the toppings of your choice to make it a fancy treat or enjoy it as is—either way, you won’t be disappointed.

When we went to LA this summer to visit Disneyland, we visited this AMAZING ice cream spot called Kippy’s . If you’re looking for top notch quality dairy free ice cream—look no further. We were obsessed and went here multiple times throughout our week in Los Angeles. My husband always chose the date sweetened ice cream and LOVED it. I was inspired and decided to re-create this delicious treat at home. He’s definitely a fan and asks for it frequently.

I love that this ice cream only uses three ingredients and is naturally sweetened with dates! I enjoy it best straight out of the ice cream maker because frankly, who can resist freshly churned ice cream? However, if you freeze it, make sure to allow plenty of time to defrost as this will freeze harder than a typical store bought ice cream with unwanted additives.

Now let’s get onto the ice cream!

First, gather your ingredients. 3 ingredients. Boom. Done.

Combine those ingredients in a high powered blender and let chill in the fridge for a couple of hours.

After it has sufficiently chilled, process in your ice cream maker per manufacturer’s instruction.

And dig in!!!

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Dairy Free Vanilla Bean Ice Cream (Paleo, AIP)

Ingredients

2 cans additive free coconut milk
3 T chopped dates (I used about 6 dates total)
½ tablespoon vanilla bean powder

Instructions

Combine all ingredients in a high powered blender and blend on high for one minute
Transfer mixture to a glass container to chill in the fridge for 2 plus hours
Pour mixture into your ice cream maker and churn per manufacturers instructions
Enjoy!

Roasted Basil Cauliflower (AIP, Paleo, WHOLE30)

September 4, 2015 by Marissa Franklin 5 Comments

I think I hit the jackpot on this recipe. My husband is a cauliflower hater and always rolls his eyes if I decide to try to put cauliflower on his plate. He’s so spoiled 😉 When I pulled this out of the oven he hesitantly tried it (totally not expecting to like it) and he was happily surprised. Something about the caramelly ghee taste combined with the basil just tastes like magic. My favorite part about it? It is so versatile and can be paired with so many different types of meals!

Why even bother with cauliflower? Cauliflower is an excellent source of vitamin C, vitamin K, and fiber giving it an anti-oxidant, anti-inflammatory, and digestive boost.

First things first, gather that hunk of cauliflower and chop it into florets.

Gather your melted ghee (or fat of choice), sea salt, and dried basil….

Pour that golden magic over the cauliflower….

Sprinkle the sea salt and dried basil over the cauliflower and stir to combine…

Bake at 450 degrees for 15-18 minutes and ENJOY!

golden hunks of deliciousness…

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Roasted Basil Cauliflower

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

This roasted cauliflower dish turned my husband into a cauliflower lover---easy to make and delicious!!

Ingredients

1 large head cauliflower (2.5-3lbs in weight)
2-3 tablespoons brown butter ghee or fat of choice (Please note that ghee is a stage 1 AIP reintroduction)
1 teaspoon dried basil
1 teaspoon sea salt

Instructions

Preheat oven to 450 degrees
Line a rimmed baking sheet with parchment paper
Chop cauliflower into florets (large bite sized pieces) and put on baking sheet
Melt brown butter ghee (or fat of choice), and pour over chopped cauliflower
Sprinkle sea salt and dried basil over cauliflower and stir to combine
Bake at 450 degrees for 15-18 minutes stirring halfway through
Enjoy!