Semi-Sweet Plantain Fritters (AIP, Low-FOMAP, Paleo, Vegan, Whole 30)

Plantains have become one of my favorite starches since going AIP. Just a year ago, I didn't even know what a plantain was, much less what in the world what to do with it. Then I made tostones, and my world was forever changed. I tend to mostly use green plantains and never quite sure what to do with then start to tern yellow.

Usually I just slice and fry them up (which is delicious), but the other day I decided to try something new. I had a few plantains that were just yellow and turning a little soft. There are just becoming sweet, but still have a good bit of starchiness in them that helps them become perfect fritters.

Semi-Sweet Plantain Fritters

Makes 2-3 servings

Ingredients

• 1 yellow plantain
• 1 ½ tablespoons cold water
• 1 tablespoon cassava flour 
• ¼ teaspoon ground cinnamon
• A pinch of fine sea salt
• 1 tablespoon avocado oil

Instructions

1. Peel plantain and cut in large chunks. Add to food processor and do 2-second pulses (about 2-3) until it is finely chopped up, but not pureed.
2. Add chopped plantain to small bowl and mix in water, cassava flour, cinnamon, and sea salt.
3. Heat a medium pan over medium/low heat. You want it to be warm enough to heat the oil, but not too hot or they will stick.
4. When pan is hot, add oil to warm.
5. Fill a 1/4 cup with plantain mix and use that to put mix in pan. I found when I tapped the edge of the pan with the cup handle, it plopped right into a nice patty. Lightly press it down with a spatula to shape.
6. Allow to cook undisturbed for about 2 minutes. 
7. Carefully slide spatula under the fritter, if it is sticking, give it another minute. If it is ready, flip it over and cook it for another 2 minutes.
8. Remove from pan and enjoy.

Lemon Dill Baked Salmon (AIP, Low-FODMAP, Paleo, Whole 30)

It may surprise some, but I have eaten a lot of fish throughout my pregnancy. I have easily had 2-3 servings a week of either salmon, sardines, anchovies, cod, or something similar. There is an old notion that consuming seafood while pregnant is a big no-no, but that is simply not true. Think about it, in many cultures around the world, seafood makes up a large portion of people's diets, and I guarantee they do not reduce their consumption while pregnant or breastfeeding.

While there are some concerns regarding the mercury in fish, there are actually far more beneficial nutrients that come from fish that outweigh the minimal levels of mercury actually present.There are two great pieces that go into the health benefits and importance of consuming fish both for everyone, and for pregnant women.

The first pice by Chris Kresser states "Based on the new understanding of selenium’s protective role, and the importance of DHA for fetal and early childhood development, pregnant mothers should be advised to eat oily ocean fish regularly." Read more about on what Chris has to say regarding eating fish here.

Additionally, Sarah Ballantyne, goes on to say something very similar " Not only is the mercury exposure from seafood a complete non-issue (with the exceptions of the few fish that are higher in mercury than selenium), but by limiting seafood during pregnancy, women are missing out on the best food source of DHA, an extremely essential nutrient for their health and the health of their growing baby.  In fact, a maternal diet rich in DHA has been shown to improve a baby’s IQ by 10 points.  The recommendation should probably be for a minimum of three 6oz servings of oily cold-water fish per week for these women, if not a diet that is heavily based on fish as a protein source (although, there still is a legitimate rationale for avoiding sushi)." Read more about what she has to to say about the importance of fish our diets here.

Since fish is not something you should avoid, but something you should actually include weekly in your meal plan, I am sharing my most favorite and super easy salmon recipe with you all.

Lemon Dill Baked Salmon

Ingredients

• 1 lb wild caught salmon, deboned
• 1 tablespoon extra virgin olive oil
• 1 lemon, thinly sliced
• 2 tablespoons fresh dill, chopped and divided

Instructions

1. Preheat oven to 400 degrees F.
2. Rinse salmon, pat dry, and place salmon on a parchment paper lined baking sheet.
3. Brush olive oil all over the top of the salmon.
4. Sprinkle half dill over the salmon. Layer the lemon slices over the salmon. Sprinkle remaining dill over the salmon.
5. Bake in oven for 20 minutes or until salmon is cook (flaky).
6. Remove from oven and let cool for 2-3 minutes. Cut in to portions and enjoy with your favorite sides. Personally, I love this salmon with simple roasted asparagus and cauliflower rice.

Carrot, Parsnip, & Collard Green Ribbons (AIP, Low-FODMAP, Paleo, Whole 30)

I am all about the veggies right now it seems. Which is probably a good thing, because vegetables should be 2/3 of your plate for each meal. Just take a look at this AIP Food Pyramid by Phoenix Helix. You should be consume 6-14 cups vegetables per day. To make that possible, the 2/3 rule of thumb will help you accomplish this goal.

Carrot, Parsnip, & Collard Green Ribbons 

Ingredients 

• 2 medium carrots
• 1 medium parsnip
• 6-7 collard green leaves
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• ½ cup bone broth

Instructions

1. Wash the carrots and parsnips and then peel off the skin and discard, unless organic, then you can use the skin. Using a vegetable peeler. Continue to peel the carrots and parsnip to create ribbons.
2. Rinse of collard green leaves and cut out ribs. Fold leaves in half lengthwise, and slice horizontally in ½ inch strips.
3. In a large frying pan, heat olive oil over medium high heat.
4. When plan is hot, add in carrots and parsnips and toss to combine and coat in oil. Cook for 5 minutes, stirring often.
5. Add in collard greens and cook for another 2-3 minutes. or until the greens change to a brighter green color. Toss in the sea salt and stir to combine.
6. Pour in bone broth. Bring to a boil, then turn down to a simmer. Cover and cook at a simmer for 10 minutes.
7. Remove lid, toss and let cook for another 2-3 minutes, or until liquid has been soaked up.
8. Enjoy!

Carrot Diakon Mint Risotto (AIP, Low-FODMAP, Paleo, Whole 30)

This risotto brings in some new rice options for those who can't have or don't like cauliflower rice. The mint adds a nice fresh element as well. Plus it is fun to use ingredients like, diakon radish, in ways you never thought to.

Carrot Diakon Mint Risotto

Ingredients

• 3 medium carrots, peeled and rough chopped
• 1 ½ cups peeled, diced diakon
• 2 tablespoons of extra virgin olive oil
• 1 cup chopped bone broth
• 1 teaspoon sea salt
• ¼ cup finely chopped  fresh mint
• 1 tablespoon chopped fresh lavender

Instructions

1. Add carrots and diakon to food processor and blend in short bursts, about 2 seconds at a time until it is fully riced.
2. In a large pan, heat olive oil over medium high heat.
3. Add riced carrots and diakon to pan and cook for 5 mins.
4. Pour in bone broth, sea salt, mint and lavender to pan and stir to combine.
5. Turn down heat and simmer in uncovered pan for 20 minutes. Most of the liquid should absorbed. 
6. Serve and enjoy!

Stuffed Pattypan Squash (AIP, Low-FODMAP, Paleo, SCD, Whole 30)

Recently, I met my first pattypan squash. They were so cute and look like little pumpkins, what is there not to like about them? When I picked these up the other day at my local farm stand, I immediately knew I would stuff them. The question was, with what?

Through my research online, I found most recipes used rice as a main ingredient in the stuffing. Of course this wouldn't work, so I had to get creative. On top of that, I couldn't use cauli-rice again, because the hubby said he won't eat it anymore (whatever, I could eat it every day, but to each their own). So what to rice? After looking through what I had in the kitchen, I settled on diakon radish because it basically my new favorite snack. I am super excited how well these turned out, and even the hubby approved!

Stuffed Pattypan Squash

Ingredients

• 8 small pattypan squash
• 2 tablespoons extra virgin olive oil, divided
• 1 lb grassfed ground beef
• 2 cups diakon radish, cubed
• 3/4 cup bone broth
• ½ teaspoon sea salt
• 1 cup frozen spinach

Instructions

1. Preheat oven to 400 degrees F and place cooking sheet in oven to heat as it comes to temperature.
2. Wash and dry squash, and slice the top off about a ½ inch from stem. Level out the bottom of the squash by cutting of a little so it sits flat.
3. Scoop out the squash seeds and flesh, leave about a ½ inch shell. Reserve the flesh. 
4. Lightly coat the cut parts of the squash with 1 tablespoon extra virgin olive oil.
5. Remove cooking sheet from oven and place squash on the sheet, opening side down.
6. Roast for about 15 mins or until it is tender and the flesh side is brown.
7. While the squash heat 1 tablespoon of extra virgin olive oil over medium high heat in a large frying pan.
8. Once pan is hot, add ground beef and brown.
9. While meat is browning, place cubed radish and squash flesh in a food processor or blender, and pulse in 2 second intervals until it is riced. About 5 times.
10. When beef is browned, add in the riced radish and squash flesh and bone broth. 
11. Bring to boil and let simmer for 5 mins or until most of liquid is gone.
12. Add spinach and sea salt and stir to combine. Cook for another 5 mins over medium heat.
13. Remove from heat when done
14. When squash is cooked, remove from oven and flip them over so opening is face up.
15. Spoon stuffing mixture evenly into the squash rounds. 
16. Serve and enjoy!

Broiled Salmon (AIP, Low-FODMAP Paleo, Whole 30)

When I first thought about starting a blog, I almost immediately stressed myself out. What was going to be my style? Where people going to find my jokes funny or think I'm an idiot? What if what I think looks and tastes good is actually crap?

Then, I realized that I can be whatever blogger I want, I don’t have to follow any trend. I got so worried about taking pictures of everything and trying to catalog it all, that I forgot the main purpose of my blog was to share my journey. This may mean showing tricks for certain foods, sharing awesome dinner recipes or packing meals. What matters the most is trying to find the best way to show that you are not alone. Whether you are a health food nut or someone who is too scared to start, I hope that my blog inspires you in some way.

Now enough about me, let’s talk about food, more importantly Salmon. I LOVE SALMON!

Salmon

We have salmon once a week, every week. It is always on the menu, and we always keep a portion in the freezer. Salmon is just such a fresh, fishy fish. But most of all Salmon is so great for you. It is a great alternative to having steak, chicken or pork during the week. It’s light and filling and is by far one of the best sources of omega-3 fatty acids (aka nature’s own heart medicine). Salmon and it’s nutrients also help reduce inflammation, arthritis and help lower cholesterol and blood pressure. 

What more can you ask for from a piece of fish!?

Preparing 

There are so many ways to prepare salmon that I could fill an entire blog. Bake, broil, grill, fry, sear, roast…the list goes on. In fact, I am sure there are is a blog dedicated to salmon out there already. I am going to share with you my go to Salmon recipe and meal. It really doesn't get old and it’s so simple to do, you’ll wonder why you didn't make it before! However, here is my most favorite way to prepare it, quick and easy.

Ingredients

• 2-4oz salmon fillets
• A pinch of sea salt
• 1 teaspoon of extra virgin olive oil

Instructions

1. Set broiler on high and set rack to second highest level
2. Cover broiler pan with parchment paper.
3. Place salmon skin side down and lightly season with salt).
4. Drizzle top of salmon with olive oil.
5. Place in oven and broil for 15-17 mins. You want the top to be golden and the fish to begin flaking.

And there you have it! That only took you about 2 minutes to prep and 20 minutes to cook. 25 minutes total time max, so there is no excuse!

Credit for facts about Salmon from Livestrong.com 

http://www.livestrong.com/article/529920-how-much-salmon-per-week-would-benefit-my-health/