aip treat 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!

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

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!

AIP Peach Crumble for Two

September 22, 2015 by Marissa Franklin Leave a Comment

I love all stone fruits but peaches are divine. As much as I love a big peach crisp, there is something wonderful about a dessert portioned for two. Top it with a scoop of dairy free vanilla bean ice cream and you’ve got a real winner on your hands. I have been enjoying this AIP peach crumble like none other and I know you guys are going to love it too.

First gather those beautiful peaches and slice them up!

Next, sprinkle your peaches with maple sugar, arrowroot powder, and lemon juice.

Next, combine tigernut flour, cassava flour, tigernut oil, palm shortening, maple sugar and vanilla bean powder.

And sprinkle evenly over each peach mixture

Bake at 350 degrees in a rimmed baking sheet for 30 minutes or until peaches are soft and topping is golden.

ENJOY! This recipe pairs SUPER well with this dairy free vanilla bean ice cream!

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Peach Crumbles for Two

Ingredients

Filling Ingredients:
2 medium ripe peaches
1 teaspoon arrowroot powder
1 teaspoonlemon juice
1 tablespoon maple sugar
Topping Ingredients:
3 tablespoons tigernut flour
2 tablespoons cassava flour
1 tablespoon tigernut oil *
1 tablespoon palm shortening
1 teaspoon maple sugar
⅛ teaspoon vanilla bean powder

Instructions

Preheat oven to 350 degrees
Cut peaches in half, quarter them, and then cut those pieces in half again (giving you 16 pieces per peach)
Mix cut up peaches with arrowroot powder, lemon juice, and maple sugar, stirring to combine
Divide peach mixture between two 10-ounce ramekins
Combine topping ingredients: tigernut flour, cassava flour, tigernut oil, palm shortening, maple sugar, and vanilla bean powder. Mixing with a fork or your hands to crumble together.
Divide topping mixture evenly over each peach filled ramekin
Place ramekins on a rimmed baking sheet and bake for 30 minutes or until peaches are deliciously soft and the topping is golden.
Enjoy with vanilla bean ice cream for an extra decadent treat!

Notes

* Melted coconut oil may be subbed for tigernut oil

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!

AIP Strawberry Recipe Roundup + My First U-Pick Experience

June 22, 2015 by Marissa Franklin 2 Comments

Not too long ago, my husband and I had our first u-pick experience. We went a little late in the season so it wasn’t as abundantly filled with strawberries as we had hoped, but it was a great experience nonetheless and we gathered PLENTY. We found a little organic farm not far from Seattle called Bolles Organic Berry Farm. It was quaint and cute and a beautiful day to go picking. I loved knowing that I had gathered the strawberries—it made them feel much more special and I felt that they were truly nourishing me. There is something so beautiful about knowing exactly where your food is coming from, am I right?! I’ve gathered a few of my favorite AIP Strawberry recipes below—hope you enjoy!!!

I loved the look of this old farm house. Some day I would love to live on a farm or have a farm getaway home.

Rows of strawberries just waiting to be picked

Sweetness waiting to be found

It didn’t take long too long to gather these yummy strawberries!

Filled to the brim with possibilities.

My Favorite AIP Strawberry Recipes

Smoothies/Shakes—

Strawberry Banana Protein Smoothie—Joy-filled Nourishment

Strawberry Peaches n’ Cream Smoothie—Grazed and Enthused

Strawberry Rose Milkshake—Healing Family Eats

Strawberry Mango Breakfast Shake—A Squirrel In the Kitchen

Frozen Treats—

Strawberry Lemonade Ice Cream—Joy-filled Nourishment

Strawberry Orange Sorbet—A Clean Plate

Strawberry Balsamic Sorbet—Enjoying This Journey

Dairy Free Triple Berry Ice Pops (use coconut milk for AIP)—Eat Your Beets

Drinks—

Summer is Coming Strawberry Mocktail—Joy-filled Nourishment

Strawberry Lemonade Kombucha—Sweet Potatoes and Social Change

Baked Goods—

Strawberry Shortcake—Gutsy By Nature

Strawberry Rhubarb Crumbles—Sweet Treats Baking

Strawberry Snack Cake—Beyond the Bite

Rustic Strawberry Rhubarb Pie—Balancing BRCA

Strawberry Lemon Tart with Rose Cream—AIP Lifestyle

Strawberry and Pomegranate Pie—Don’t Eat The Spatula

Don’t let the endless possibilities of strawberry season pass by you—whip up one of these yummy AIP treats with summer’s natural candy!

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!

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!

AIP/Paleo Copycat Orange Julius

April 15, 2015 by Marissa Franklin 5 Comments

Did anyone else grow up loving the infamous orange julius drinks? I personally enjoyed anything I could consume quickly at the mall be it a pizza-pretzel, cinnamon roll, or orange julius. It was the best of times, it was the worst of times 😉

Little did I realized until recently, Whole Foods sells a delicious fresh squeezed orange juice. The ingredient list simply says ‘oranges’…I love it. Anyways, I ended up making this delicious drink because of the abundance of fresh squeezed orange juice I had leftover from making these Strawberry Summer Mocktails. I was telling my husband about how I had come up with this recipe and he got a little upset that I didn’t save him any. All mock frustration went away after he tried it and exclaimed…”you didn’t give me very much…can I have another glass?!”

It was then that I knew I had to post this recipe. I absolutely LOVE that it is added sweetener free. The frozen banana can not be tasted if you freeze one that is green tipped or has justttt turned yellow. It is simply there to bulk the drink up and improve texture.

On to this Paleo Orange Julius (AIP Friendly)!