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.

Fluffy Paleo Pancakes (Nut-Free)

The eternal search for a fool-proof fluffy pancakes recipe is real. I am not going to make claims this is it, but it is pretty darn close. While this are not AIP compliant, as they use 1 whole egg, if you have successfully reintroduced eggs, then these bad boys are for you. These pancakes use my favorite flour ever, Otto's Cassava Flour and a little coconut flour, but no nut flour or milk which is a nice change from many of the other paleo pancakes out there.

Fluffy Paleo Pancakes

Ingredients

• 3/4 cup + 1 tablespoon cassava flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 2 tablespoons maple syrup
• 1 egg
• 1/4 cup + 1 tablespoon avocado oil
• 1 cup coconut milk

Instructions

1. In a large bowl whisk cassava flour, coconut flour, and baking soda.
2. In a smaller bowl, whisk together maple syrup, egg, 1/4 cup avocado oil, and coconut milk.
3. Add wet ingredients to large bowl with dry ingredients. Combine with a spoon until mix is completely wet, but don't over combine. You want it to be lumpy. It will be a pretty thick batter.
4. Heat 1 tablespoon of avocado oil in medium frying pan over medium heat. 
5. Using a 1/4 measuring cup (fill about half way) to scoop batter into pan and form a pancake. Make sure the mix stays about a 1/4 inch thick, this is how you will get a fluffy pancake. I usually get about 3 in a pan.
6. Allow it to cook undisturbed for about 3 minutes. Check the bottom to see if it is browned, then flip. Cook for another 3 minutes on the remaining side.
7. Remove from pan and repeat steps 5 & 6 with the remaining batter.
8. Serve with your favorite toppings like coconut cream, maple syrup, and/or caramelized apple slices. 

Mix makes about 8 three-inch pancakes.

Cherry Turnovers (AIP, Paleo, Vegan)

It's cherry season on east coast and while I could eat them by the handful on the their own, I thought it would be fun to try something new. With the discovery of Otto's Cassava Flour, the Paleo baked good game has really changed. I know I've gone on about this flour before, but it is seriously my favorite. When testing, I have been able to successfully sub it 1:1 with regular flour. which is more than any other options out there. Ok, enough about the flour, it's time to get to these yummy treats.

These cherry turnovers are actually pretty easy to make, though they do take some time due to allowing the dough to rest. My favorite part is that the filling uses no sweeteners at all, not even natural ones.

Cherry Turnovers

Ingredients 

Shell

• 1 ½ cup cassava flour
• ¼ cup arrowroot starch/flour
• ½ teaspoon sea salt
• ¾ cup organic palm shortening
• ½ cup ice water

Filling

• 1½ cups cherries, pitted and quartered
• ½ tablespoon arrowroot starch/flour
• 3 teaspoons lemon juice
• 1 teaspoons lemon zest

Instructions

Shell

1. Combine cassava flour, arrowroot starch, and sea salt in a food processor. Just a few pulses to combine.
2. Cut up palm shortening into small pieces (about a teaspoon each) and add to food processor with the flour. 
3. Plus mix a few times, 1-second a time, until it is a mix of crumbled flour.
4. Transfer mix into a large bowl.
5. Added half the ice water and mix until just combined. Add in remaining water 1 tablespoon at a time until it can be clumped by your hand.
6. Transfer mix onto a clean work surface such as a granite counter or parchment paper lined counter top. Your mix should look crumbly.
7. Slowly, one bit of a time, use the bottom of your palm to push and drag out the dough in quick movements. This will help it slowly come together. Do this all the way through twice
8. Once you have made it through the dough, gather it and mold it into a small loaf.
9. Wrap in plastic and place in the fridge for 45 mins.
10. Place dough on a parchment paper lightly dusted with cassava flour.
11. Roll out into a rectangle. The dough should be about a ¼ thick.
12. Fold the dough lengthwise into thirds, then following the narrow edge, roll the dough into a circle. It will fall apart a bit, just mold it into place.
13. Press down the dough into a rectangle and then repeat the process from step 11 once more.
14. After you coil the dough once more, press it down into another loaf.
15. Wrap in plastic and place in fridge while you prepare the filling. You can make the dough about to a day ahead or you can freeze the dough for later use.

The method above is based on the one found here.

Filling

1. In a small bowl, mix cherries, arrowroot starch, lemon juice, and lemon zest until well combined.

Turnovers

1. Preheat oven to 400 degrees.
2. Pull out dough from fridge and roll it out until it is around 1/8 inch in thickness.
3. Cut out circles. I used my Pyrex 2-Cup Round Dish, which is about 4½ inches in diameter to cut out my circles.
4. Pull and roll out dough as needed to get circles. Using my dish, I got 8-10 circles.
5. Place circles on a parchment paper lined baking dish.
6. Carefully spoon filling into the center of each circle, you will use about a tablespoon or so in each. 
7. Lightly wet the edges of the dough and fold over to crease the middle edge. It will come a part a little on top but that's ok. If it doesn't use a knife to make a few slits on top. You can crimp the edge with a fork if you like, but I personally liked the open look.
8. Place in oven for 25-30 mins, or until the edges start to brown and the filling starts to pour out.
9. Cool turnovers on a baking rack.
10. Once cool enough to eat, enjoy on their own, or drizzle with a little melted coconut butter.

Roasted Acorn Squash with Brussel Sprouts (AIP, Paleo)

Sometimes it's fun to try your favorite foods in different ways. Usually I just bake my acorn squash in halves and stuff it with meat or other veggies. However, this time I decided to ditch the shell, chopped up the squash it in to bite size pieces and mix in some brussel sprouts. I coated them all with bacon fat, because, I mean it's bacon fat, but you can use your favorite fat of choice. This is a delicious side to go with your favorite protein and a fun new way to try this versatile squash.

Roasted Acorn Squash with Brussel Sprouts

Ingredients

• 2 acorn squash, peeled and diced
• 1 lb fresh or frozen brussel sprouts, halved or quartered if really big
• 2 tablespoons warmed bacon fat (or your fat of choice)
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• ¼ teaspoon garlic powder

Instructions

1. Preheat oven to 450 degrees.
2. Add prepped acorn squash and brussel sprouts to a cooking sheet.
3. Drizzle veggies with bacon fat and top with spices. Toss until completely covered.
4. Place in preheated oven for 30 mins, stir once, half way through.
5. Remove from oven and serve immediately.

Shrimp Spaghetti Squash Alfredo (AIP, Paleo)

I am excited to share this recipe with you all because not only is it AIP it's also coconut free. There are lot of fantastic remakes of our favorite dishes growing up that have been made AIP, but many include coconut in some form. However, there is a large number of people on AIP or paleo that also have a sensitivity to coconut, which is why I try, when possible, to provide options to leave it out or to not use it at all.

This Shrimp Spaghetti Squash Alfredo is a creamy dish that the whole family can enjoy. The great thing about this recipe is that you can prep the spaghetti squash and alfredo sauce ahead of time and keep them in the fridge a day or two prior to the meal. This makes the actual time to prep and cook only around 10 minutes. Perfect for a week night meal!

To help sett you up to do prep ahead of the meal, I broke out the instructions into three parts: spaghetti squash, alfredo sauce, and then full meal. I also wrote down the estimated prep time for each section to help you plan. It may look a lot more complicated this way, but I promise it's not! Often, when you break down recipes this way it's easier to see what can be done ahead making week night meals a breeze!

Shrimp Spaghetti Squash Alfredo

Ingredients

• 3 cups, roasted spaghetti squash 
• 1 small head of cauliflower, cut in florets roughly 2 ½-3 cups
• 1 cup of sliced onion
• 1 teaspoon  + 1 tablespoon extra virgin olive oil
• 1 ½ tablespoons organic palm shortening
• ½ cup water reserved from steaming
• ½ teaspoon sea salt
• ½ teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons nutritional yeast (optional)
• ¼ teaspoon ginger
• 1 teaspoon gelatin
• 1 lb peeled shrimp

Instructions

Roasted Squash (prep time: 1 hour)

1. Preheat oven to 325 degrees.
2. Wash spaghetti squash and prick all over with a fork.
3. Place whole squash in preheated oven on a baking sheet for 50 min to 1 hour, or until you can easily pierce with a knife. Rotate half way.
4. Once squash is done remove and let cool until you can handle it to cut in half, remove seeds and scoop out strands into a bowl or container if making ahead.

Alfredo Sauce (prep time: 25 mins)

1. Fill a large pot with steamer insert 1/3 full with water and put cauliflower florets in steamer and cover.
2. Place on stove top and turn burner on high and set timer for 20 mins.
3. While cauliflower is cook, in a large frying pan heat 1 teaspoon of extra virgin olive oil over medium heat.
4. Add onion slices to warmed pan and cook until they become translucent. When finished add to a large blender or food processor
5. Once cauliflower is done, add florets to blender with onions.
6. Add reserved water from pot, shortening, salt, oregano, garlic powder, onion powder, nutritional yeast, ginger, and gelatin to blender.
7. Blend until full combined and set aside or in container if making ahead

Shrimp Spaghetti Squash Alfredo (prep time: 10-12 mins)

1. Heat 1 tablespoon of extra virgin olive oil in large frying pan over medium-high heat.
2. Add shrimp and fry until cooked, around 5-7 minutes. Stir frequently.
3. Once shrimp is done, add alfredo sauce and spaghetti squash to pan and combine.
4. Cook for another 3-4 mins or until everything is warmed and fully mixed together.
5. Serve with your favorite sides. Makes 4-6 servings.

Shared on AIP Recipe Roundtable

Blueberry-Pomegranate Gummies (AIP, Paleo)

Who doesn't love a yummy, simple gummy recipe? As most recipes go in my kitchen, it was created when I grabbed a few things that were already in the kitchen and played with a combo that sounded good to me. These gummy treats only use three ingredients and no additional sweeteners, like honey or maple syrup.

A little fact about me, I have a growing collection of gummy molds. Earlier this year, my sister went to Australia and brought me back a mold that had a koala, kangaroo, and map of the country. It was basically the most awesome thing ever, and goes so well with the cat and dog molds I already had. You can basically find mold for anything you want, but the good news is, you can make this even if you don't have a mold.

Pomegranate-Blueberry Gummies

Ingredients

• ½ cup fresh blueberries
• 3/4 cup pomegranate juice
• 3 tablespoons gelatin (I use Great Lakes Unflavored Gelatin)

Instructions

1. Add the blueberries and pomegranate juice to a small sauce pan over medium-low heat and set timer for 5 minutes.
2. When time is up, use immersion blender to blend up blueberries with pomegranate juice.
3. Take pan off heat and slowly whisk gelatin in ½ tablespoon at a time. 
4. Pour mix immediately into molds or in a parchment paper lined baking dish.
5. Place in fridge for at least an hour or until it gels. 
6. Pop out of molds or cut into squares if using a baking dish.
7. Enjoy! 

Keeps in fridge for about a week, if they last that long

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Duck Fat Plantain Fries (AIP, Paleo)

I have a confession to make, I have been holding out on you guys. Back in December, I prepared this recipe to share with you all, but couldn't quite get the pictures right. Now that I've had some months to practice lighting and my photography skills, I am ready to share. Yes, I know, totally selfish.

Anyway, enough about my selfish ways, these fries are legit delicious and so easy to make. The first several times I made them with pork lard, which totally works, but then I made them with duck fat. Game. Changer. What I love most about these fries is that they get this nice crunch on the outside, but a perfect soft center, making them the most fry-like of any potato alternative.

Duck fat can be super expensive and hard to find. Which is why I hadn't tried it before. Until I made my own. I was able to get a whole duck for just under $3/lb. By the time we were done with eating the meat, rendering the fat, and using the bones for broth, it has more than paid for itself. Again, you can make this recipe with other fats, but duck fat takes it to the next level, just saying.

Duck Fat Plantain Fries

Ingredients

• 2 green plantains
• 2-3 tablespoons duck fat (you can also use pork lard, coconut oil, or a organic palm shortening)
• Course sea salt

Instructions

1. Heat duck fat in a cast iron skillet over medium heat. You want enough fat to cover the bottom of your pan, so depending on the skillet size, you may need more or less.
2. While oil is warming up, peel the plantains. 
3. To cut the fries, I first cut the plantains into thirds, this is about as long as you want them. Then slice them into fries. Try and make them as uniform in size as possible to prevent any from cooking faster or slower than others.
4. When fat is ready (aka, when a drop of water in the pan sizzles), carefully add in cut plantains with tongs, or you will get splashed with hot oil. Be careful not to over fill the pan, by making sure fries aren't touching. 
5. Cook about 2-3 minutes on all 4 sides. You will want them to change from the dull yellow color to a nice light brown. Another way to tell they are done is by taping them and see if they outside is hard. 
6. When they are done, put them on paper towel lined plate and season with sea salt.
7. Enjoy! My favorite way to have these are along side a guacamole burger. 

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Homemade Italian Dressing (AIP, Paleo, Vegan)

One of the hardest things to find is an AIP friendly or even Paleo friendly salad dressing. Most salad dressing you find at the store include about 20 ingredients that make no sense and about 4 that you actually feel comfortable consuming. As an alternative, many of us learn to live with a little olive oil and vinegar, and that works a good bit of the time. However, sometimes you really want a salad dressing that tastes like one.

When I set about coming up with an Italian Dressing recipe, it was partially because I missed it, but what I missed more was a dressing that can also be used to make Grilled Marinated Summer Vegetables. This dressing can be tossed on a leafy green salad or as a marinade or in anything you would normally use Italian dressing.

Homemade Italian Dressing

Ingredients

• ¼ cup red wine vinegar
• 1 teaspoon maple syrup
• 1 teaspoon minced fresh garlic
• ¾ teaspoon dried oregano
• ¾ teaspoon dried basil
• ¾ teaspoon dried thyme
• ½ teaspoon fine sea salt
• ½ teaspoon onion powder
• ½ cup extra virgin olive oil

Instructions

1. Place everything but the olive oil in a large wide mouth mason jar or large bowl. 
2. Use an immersion blender or whisk to combine ingredients.
3. Once other ingredients are combined, slowly add in the olive oil while blending or whisking.
4. Store in a mason jar in fridge for up to two weeks. Recipe makes 1 cup of dressing.

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Strawberry and Pomegranate Pie (AIP, Paleo)

PIE. I am actually not the biggest pie fan, BUT my mom's strawberry pie was the definition of summer to me. Loaded with sugar and topped with whipped cream, it was my favorite treat growing up. Obviously, there was no way I could have a piece of that now, so I had to figure out how to make something that was just as worthy, but appropriate for my new lifestyle.

This  recipe uses Otto's Naturals Cassava Flour. I am so excited to have found a flour that truly works as a 1:1 substitute to regular flour. It has opened a whole new world for the AIP/Paleo community.

Strawberry and Pomegranate Pie

Ingredients

Crust

• 1 ¼ cup cassavaflour, plus another tablespoon for dusting
• A pinch of Salt (approximately 1/8 teaspoon)
• 2 tablespoons maple syrup
• ½ cup Organic Shortening
• 2 tablespoons of avocado oil
• Up to 6 tablespoons of cold water

Filling

• 1 cup of blended strawberries 
• ½ cup pomegranate juice
• 2 tablespoons of maple syrup
• 1 teaspoon of gelatin
• 2 ½ - 3 cups of diced strawberries (depending on how much you want to stuff your pie, hehe) 

Preparation

Pie crust

1. Preheat oven to 375 degrees F.
2. Lightly grease pie pan with 1 teaspoon of palm shorting. (I have only tested this recipe with a glass pie dish, so I am not sure how another type will bake.)
3. In a large bowl, add cassava flour and salt.
4. Make a small whole in the center of the flour and add in the maple syrup, palm shortening, and avocado oil.
5. Now get your hands dirty. Use them to mix all the ingredients together. It will be crumbly, this is ok, just be sure to combine, so the flour is no longer powder.
6. Finally, add in cold water, one tablespoon at a time. It will begin to become dough like, mixing it with a spatula. First it will get a sticky. Add enough water so that it is no longer stick and can be formed into a ball, but don't over work it either so that it is to smooth.
7. On a clean work surface, lightly dust with cassava flour. Grab your rolling pin and dust it a little too.
8. Form the dough into a large ball and put it on the dusted surface. Roll out the dough to form a large circle. You will need to do this very slowly and work with the dough, be patient. 
9. When crust is ready, transfer to pie dish. Crimp the edges with your finger and use a fork to poke the bottom of the crust.
10. Place in oven and cook for 20 mins. 
11. Once done, remove, and let crust cool.

This crust can be made a day or two in advanced. If you choose to make it on the same day, you will need to allow time for it to completely cool before adding the filling. This could be a few hours.

Filling

1. Add sliced strawberries to cooled pie crust. You want to fill the whole crust and for them to be level with the top edge of the crust or a little over.
2. In a small sauce pan, combine crushed strawberries, pomegranate juice, and maple syrup.
3. Sprinkle on gelatin and let bloom for 1 minute, 
4. Over low heat, warm sauce for 2-3 minutes, lightly whisking as gelatin melts.
5. Once warmed, carefully pour sauce over strawberries so that it evenly covers them.
6. Place in fridge and let it set for at least an hour. Again you can make this pie a day ahead of time.

When ready to serve, let sit out for about 30 mins to an hour. You can eat it right out of the fridge, but letting it warm, just provides a little better of a texture.

Serve it topped with some whipped coconut cream or a little date syrup if you get your hands one some. 

Shared on AIP Recipe Roundtable

Curried Chicken Salad (AIP, Paleo)

You may or may not have noticed, I have a bit of a turmeric obsession. This recipe, like many of mine lately, came together on a whim. There was leftover chicken that needed to be used and I am always looking for fun new ways to eat jicama. Naturally, it made the most sense to combine the chicken, jicama, and turmeric plus bunch of other ingredients to make an awesome chicken salad.

Plus, I have successfully reintroduced eggs, so I was finally able to make home made mayo again! Don't worry my fellow AIPers who haven't yet reintroduced eggs or unable to eat them, I have three other options for you.

Curried Chicken Salad

Ingredients

• 10 ounce can of chicken or about a 1 cup of chopped/shredded leftover chicken
• 1/2 cup of diced apple
• 1/2 cup of diced jicama
• 1/3 cup chopped celery
• 1 ½ tablespoons of homemade mayo*
• ½ teaspoon turmeric
• 2 teaspoons of green onions
• 1 teaspoon of fresh lemon juice
• Sea salt, to taste

*I have made these two AIP mayo recipes before and they would both work well in this recipe: Egg Free Mayonnaise and Garlic Mayo, both from The Autoimmune Paleo Cookbook. Alternatively, you could use just coconut cream (the part that separates from the water after being in the fridge overnight). 

Instructions

1. Chop/dice/shred ingredients as mentioned above.
2. Combine chicken, apple, jicama, and celery in a bowl until well combined.
3. Add remaining ingredients, and salt to taste.
4. Serve with some additional chopped green onion.
5. Enjoy on a cucumber slice, on a spoon, or on top of a bed lettuce. 

Cabbage and Ground Pork Curry (AIP, Paleo)

Prior to AIP, I was actually never a huge curry fan. Mostly because it always made me feel so icky afterwards. Having now learned about AIP, I realize that is likely I am sensitive to those spices like cumin and coriander. It was not my intention to create a curry recipe. Right now, I am seriously obsessed with putting ginger and turmeric in any dish that works. Additionally, sage and cinnamon are basically the only spices I use when cooking pork, so I decided to through them all in a pan together with some cabbage and see what happened. To my surprise, it tasted great! So I've decided to share this one pan dish with you all.

Cabbage and Ground Pork Curry

Ingredients 

• 1/2 large head of cabbage, thinly sliced
• 1 lb ground pork
• 1/4 teaspoon cinnamon
• 1/2 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon ground ginger
• 1 teaspoon ground sage or 1/2 teaspoon of rubbed sage
• 1 teaspoon ground turmeric* 
• 1/4 cup of bone broth (preferably pork or beef)

*If you have access to fresh turmeric, you can also add another 1/4 teaspoon of freshly grated turmeric.

Instruction

1. Preheat large pan over medium-high heat. Add ground pork and cook until browned.
2. Divide cabbage in half and add half to the pan with pork. Mix and cook for about 2-3 mins, or until cabbage starts to wilt a little. 
3. Add in the remaining cabbage and sea salt to pan and stir to combine and cook for another 5 minutes. Stir occasionally.
4. Add cinnamon, garlic powder, ground ginger, ground sage, and ground turmeric to pan and stir until seasons cover the pork and cabbage.
5. Lastly add bone broth to pan. Once broth is boiling, reduce heat to low and cover pan with lid or aluminum foil.
6. Cook covered for 20 minutes on low heat. 
7. Remove lid and cook for another 5 minutes or until all liquid has disappeared.
8. Enjoy!

Shared on AIP Recipe Roundtable

Mediterranean Beets and Sweets Salad (AIP, Paleo, Vegan)

One of my very first recipe creations for the blog was this Mediterranean Salad with a Lemon Vinaigrette dressing. This was at a time when I was just beginning to exploring gluten free and the thought of paleo hadn't even cross my mind. The salad used several things I no longer eat, i.e. chick peas and eggplant, so I decided to remake this recipe to something I can now enjoy. This salad is made with two different types of sweet potatoes, two different types of beets, and a delicious lemon dill dressing making it a nutritious and colorful snack or a perfect side dish for any meal.

Mediterranean Beets and Sweets Salad

Ingredients

• 1 large or 2-3 medium red beets
• 5-6 small golden beets
• 2-3 medium purple sweet potatoes
• 2 medium sweet potatoes
• 1-2 tsp Avocado Oil
• 1 bunch of fresh parsley, stems removed and chopped finely
• Juice of one lemon about 2-3 tablespoons
• 3 tablespoons of extra virgin olive oil
• 1 ½ tablespoons of fresh dill
• A pinch of sea salt (or more depending on taste)

Instructions

1. Preheat oven to 400 degrees.
2. Peel both sets of beets and sweet potatoes and dice into bite size pieces.
3. Spread beets and sweets out onto two baking sheets and drizzle lightly with avocado oil. You want just enough to lightly cover them.
4. Roast in oven for about 40 minutes until beets are cooked, tossing them half way through. 
5. While beets and sweets are roasting, assemble the dressing by whisking the lemon juice, olive oil and dill in a small bowl.
6. Also while the veggies are roasting, finely chop parsley and set aside.
7. When the beets and sweets are finished, remove from oven, and let them cool for at least 30 mins.
8. When veggies are cool, through them, the parsley, dill dressing, and pinch of salt in a large bowl. Stir until completely combined. 
9. Serve as a side to any meal or enjoy as a snack.

This salad is meant to be served as a cold salad. It will last in the fridge for at least a week. It makes about 6-8 servings.

Shared on AIP Recipe Roundtable