seed free Archives - Joy-filled Nourishment

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!

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!

Asian Meatballs (AIP,PALEO, WHOLE30)

August 4, 2015 by Marissa Franklin 11 Comments

I absolutely love meatballs. There is just something about EASY food that tastes great and is simple to prepare. I also usually prefer the oven over the stove because I don’t have to stand around watching it and flipping etc. It makes my life easier and I decided that heating up my apartment for a few minutes is worth it. Want to be a kitchen ninja? Every time you use the oven try and cook at least two different things at once in order to maximize your time and limit turning your oven on. This is great to do in the summer months when the LAST thing you want to do is make your kitchen feel even hotter.

On to the main attraction! These meatballs are bursting with flavor and utilize fresh basil—which is quickly becoming my new favorite herb. I want to put basil on everything! So follow along to make this yummy protein which can easily be frozen and thawed for quick protein to add to any meal!

First, gather your ingredients…

Then combine everything together in a big bowl…

Then arrange them on a baking sheet….

And bake 18-20 minutes at 350 degrees until cooked to your liking!

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Asian Meatballs (AIP,PALEO, WHOLE30)

Delicious

Ingredients

2 lbs ground beef (preferably grass fed)
2 tspns packed grated fresh ginger
2 T coconut aminos
1 tspn fish sauce
4 large cloves garlic, minced
1 T fresh orange juice
Zest from medium orange
½ cup diced yellow onion
⅓ cup finely chopped fresh basil

Instructions

Preheat the oven to 350 degrees
Combine all ingredients with your hands and form into 24 meatballs (about 2 T in size for each meatball)
Spread meatballs onto a rimmed baking sheet and bake for 18-20 minutes or until cooked to desired doneness

Notes

These meatballs freeze beautifully!

Decadent Orange Chicken (AIP, PALEO)

July 17, 2015 by Marissa Franklin 2 Comments

I know I can’t be the only one who used to frequent panda express. Or any chinese restaurant for that matter—gimme some orange chicken, chow mein, and fried rice and I am a happy girl. However, it is SO hard to find clean chinese food nowadays and I want to be able to enjoy it from the convenience of my home. On top of that, I want to know that it is not setting me back on my healing journey. This recipe attests that real food can be DANG delicious. The first time I made it I almost cried out of happiness. This was a taste that I had been desperately craving for the past 2 years and I was so thrilled to have it back in my life. Do you want in on this orange chicken recipe magic? Let’s begin.
I wanted to show you guys a picture of my set up. Having everything in its proper place and ready to go ahead of time can make ALL the difference. I love to cook—but I don’t love to cook when I’m feeling stressed for space and time. As my kitchen is tiny, I have to constantly work at this but it is definitely something that helps in the process.

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Decadent Orange Chicken (AIP, PALEO)

Miss chinese food? This AIP/Paleo recipe is bursting with flavor and will have you thinking you're eating straight out of the takeout box---in a good way.

Ingredients

Ingredients:
Orange Sauce
1 cup orange juice---additive free or freshly squeezed
6 T coconut aminos
2 T raw honey
4 cloves garlic, minced
1 T arrowroot flour + 1 T cold water (use when directed)
Chicken
2 lbs boneless skinless chicken thighs (look for pasture raised)
2 cups tallow , lard, or coconut oil, melted
½ cup arrowroot flour
¼ cup + 1 T cassava flour (about 1.5 oz weighed)
2-3 gelatin eggs prepared one at a time as needed plus 1 T avocado oil+1 tspn sea salt added to EACH gelatin egg
optional: orange zest for garnish

Instructions

Chop chicken thighs into bite sized pieces (about 1.5 inches).
Melt tallow or fat of choice in a deep heavy bottom pot over medium heat to about 350 degrees. Make sure it is not smoking---if it is, turn down the heat slightly
Mix arrowroot and cassava flour together in a bowl and set aside.
Prepare gelatin egg: Mix 1 T gelatin with 1 T cold water with a wire whisk. Add 2 T boiling water and continue whisking until all clumps are gone. Add in 1 T avocado oil and 1 tspn sea salt and whisk to combine.
Dip chopped chicken thighs into gelatin egg/avocado oil/sea salt mixture, shaking off any excess.
Next dip the chopped chicken thighs into arrowroot/cassava flour mixture, shaking off any excess.
Fry in batches (I did 4 total) for 6 minutes...flipping the chicken thighs halfway through.
Transfer to a baking sheet with a wire rack insert and fry subsequent batches making a new gelatin egg/avocado oil/sea salt mixture as it runs out. (As gelatin sits it can solidify which is why it is best to prepare the gelatin eggs one at a time as needed).
Meanwhile prepare the orange sauce: combine orange juice, coconut aminos, honey, and minced garlic in a small saucepan over medium heat until it begins to come to a slight boil.
Turn down the heat and let simmer for 10 minutes.
Combine 1 T arrowroot and 1 T cold water in a small bowl and mix to form a paste. Add this mixture to the simmering orange sauce and whisk for 1-2 minutes until the sauce has thickened.
After finishing frying all 4 batches of orange chicken, pour orange sauce over chicken and garnish with fresh grated orange zest if desired. This pairs wonderfully with my carrot-leek-cauliflower rice.

AIP Frozen Hot “Chocolate”

May 22, 2015 by Marissa Franklin 6 Comments

I have never been to New York, however, I have heard all about Serendipity’s famous frozen hot chocolate. I am someone who always enjoys cold beverages no matter the time of year. However, as summer approaches, this drink is just perfect! It can be made with either tigernut milk or coconut milk making it a win-win in my book and it utilizes your choice of either ghee or coconut oil. The ghee is awesome if you are able to tolerate it but both ways are delicious! Note: Ghee is a stage 1 AIP reintroduction.

First things first: make that delicious tigernut milk! (or just open a can of this additive free coconut milk)

Then make the delicious carob mixture over a double boiler.

Then whip up in your high speed blender

And thoroughly enjoy!!!

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AIP Frozen Hot "Chocolate"

Ingredients

1 cup tigernuts + vanilla, cinnamon, and maple syrup for making tigernut milk. See below for substitutions*
2 Tbs coconut sugar
2 Tbs carob powder
2 Tbs ghee (AIP Reintroduction) See below substitutions*

Instructions

Allow 24 hours for tigernuts to soak as outlined in the method here. Prepare tigernut milk as directed.
Melt coconut sugar, carob powder, and ghee over double boiler. Once melted, whisk in ½ cup tigernut milk. Let cool slightly.
Combine melted carob mixture in high speed blender with 2-3 cups ice and 1 cup tigernut milk on high until slushy.
Enjoy sprinkled with a dash of carob on top or even whipped coconut cream!

Notes

*SUBSTITUTIONS:If you want, you can use 1.5 cups coconut milk in place of the tigernut milk and melted coconut oil in place of the ghee!

Roasted Carrots with Carrot Top Pesto (Autoimmune Paleo)

May 13, 2015 by Marissa Franklin 6 Comments

My husband absolutely LOVES all things basil. I think in our future home we will have to grow basil because it adds up quickly on the grocery bill! I wanted to make this carrot top pesto versatile and spreadable and utilizing the whole dang carrot so that is what I did. Real food is so beautiful and I love all the colors of the rainbow that we can eat. There is just something that makes me feel good about utilizing the whole food whether it be carrots, animals, etc. It makes me feel better about not wasting anything and gives me a thankful heart for the food that I get to eat.

So what do you need to make this lovely and simple side dish?

Ingredients:

2 bunches of carrots with beautiful green tops intact

avocado oil for drizzling

2 cups loosely packed basil—about 1 oz

2 cups packed chopped carrot tops—about 1 oz

3/4 cup-1 cup coconut flakes

3/4 cup quality olive oil, divided

1/4 cup water

4 cloves garlic, minced

1 T lemon juice

pinch sea salt

Directions:

1) Preheat oven to 400 degrees

2)Wash carrots and take tops off reserving them for the pesto

3) Drizzle avocado oil over carrots and roast in preheated oven for 25-30 minutes

4) Meanwhile prepare the pesto: combine basil, carrot tops, coconut flakes*, half the olive oil, water, garlic, lemon juice, and sea salt in a food processor and mix scraping down the sides as necessary. Slowly add the other half of the olive oil and mix until smooth and creamy, adding more olive oil if necessary for desired consistency.

5) Top carrots with pesto and enjoy!! Insiders tip: the pesto is FAB on many other things as well. We’ve had it on fish, radishes, burgers, etc. The possibilities are endless!

*Start with 3/4 cup coconut flakes and add more if want a thicker pesto.

Guest Post: Brownie Cookie Bars (Paleo & AIP Friendly)

May 6, 2015 by Marissa Franklin Leave a Comment

When Lauren from Empowered Sustenance asked me to do a guest post on her blog, I was thrilled. I have loved following Lauren’s journey over this past year and I love the content that she puts out there. She is so inspiring! If you haven’t checked out her blog, you better get to it!

I created Brownie-Cookie Bars that are completely Paleo and AIP friendly. You’re welcome, folks! These are wonderful if I do say so myself.

While I am all about nutrient density and healing foods on the daily, these brownie cookie bars are not what I would call ‘nutrient dense’. However, they are a melt in your mouth delicious treat with an incredible flavor profile. You really can’t go wrong combining cookie and brownie dough, am I right?

While I don’t propose treats as a normal occurrence on the AIP, I do think it’s important to have options for when a special occasion occurs or you just get the hankering for something sweet. I like to pack myself a little square if I know I will surrounded by sweets that I can’t have. This makes it so that I don’t feel left out and I still get to enjoy a delicious treat!

Are you ready to make these?! Find the recipe HERE!

Strawberry Lemonade Ice Cream (Paleo and AIP Friendly)

April 29, 2015 by Marissa Franklin 3 Comments

Growing up, I was the ice cream queen. Let’s just say at our house we always had multiple (I’m talking 4+) half gallons of ice cream at any given time. As the years wore on, ice cream and me had to part ways. It was a tough break up for sure as it was one of my favorite comfort foods and easy desserts. Last year, I convinced my husband we needed an ice cream maker since all of the store bought dairy free versions contain additives. Chemical additives are out on the AIP and plus—they give me a rash. It took some convincing to get the ice cream maker , but he sure is happy we have one now.

Enter this strawberry lemonade ice cream. The addition of fresh lemon juice is just tart enough to cover up the strong coconut flavor that can easily overpower dairy- free ice creams. The fresh strawberries on top make it even more delicious and if you serve it in a fancy-schmancy container then you may just feel like an ice cream queen yourself! (Or king).

Ingredients:

2 cups chopped strawberries, plus more for garnishing

1 can additive free coconut milk (13.5 ounces)

1 tablespoon lemon zest

2 tablespoons maple syrup

2 tablespoons fresh squeezed lemon juice

Directions:

Put strawberries, coconut milk, lemon zest, maple syrup, and lemon juice in a blender or food processor and pulse until combined

Chill mixture in the freezer for 1 hour or in the refrigerator until chilled

After mixture is chilled, pour into ice cream maker and churn per manufacturer’s instruction. Enjoy right away or freeze for later! This ice cream is delicious topped with extra chopped strawberries!

Guest Post: Summer is Coming Strawberry Mocktail

April 6, 2015 by Marissa Franklin 1 Comment

When Gabriella from Beyond the Bite asked me to share a guest post over on her blog, it really brightened up my week. She is so sweet and inspiring and I’m truly in awe of her ability to pump out so many gorgeous recipes a week.

I wanted to create something carefree and reminiscent of the summer months that are coming up sooner than we know it. This drink will spice up a weeknight when water, herbal tea, and bone broth begin to get a little boring.

This drink is perfect for the mundane and dinner party alike and I love that about it. The fresh squeezed orange juice mixed with the rich strawberry flavor and sparkling water really makes it feel like a treat. It is truly beautiful to look at as well and I love watching the colors mix together like an old school lava lamp. My husband and I both loved it and I can tell this will be something we look forward to making every strawberry season. What are you waiting for? Find the recipe here!

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