Shrimp and Mushroom Risotto (AIP, Paleo, Whole 30)

Sometimes I wing it and come up with a fun, easy recipe, this was luckily one of those times. This entire meal, from prep to table, will take 30 minutes and one pan (SCORE!). It is also Emily approved, meaning your kids should love it. Well, that is if they are as great an eater as my almost 10 month old. Regardless, this yummy, and totally AIP recipe, has the light fluffy creaminess you would get in a normal risotto. You won't even notice the difference. Ok maybe, but to me, it tasted exactly like it's SAD counterpart.

Shrimp and Mushroom Risotto

Ingredients

• 2 tablespoon of extra virgin olive oil
• 1/3 cup of onion, diced
• 8 oz of mushrooms, sliced
• 1/2 cup + 1 tablespoon bone broth, divided
• 4 tablespoons of coconut cream, divided
• 1 packaged of Trader Joe's Frozen Organic Riced Cauliflower (approximately 3 cups of riced cauliflower)
• 1 lb of shrimp, deveined and peeled
• 1 tablespoon cassava flour

Instructions

1. Heat a large frying pan over medium heat.
2. When pan is hot, add extra virgin olive oil and let oil warm up for a minute.
3. Add onions to frying pan and cook for 2-3 minutes or until they become translucent.
4. Add mushrooms and cook for 5-6 minutes or until the have slightly softened. Stir occasionally.
5. Stir in 1/2 cup of bone broth and 2 tablespoons of coconut cream and bring to a boil.
6. Add cauliflower rice, cover, and allow it simmer for 5 mins. Don't worry if the is still in frozen clumps, it will break up on its own.
7. Stir in shrimp to fully combine. Cover again and let simmer for another 5 minutes.
8. In a small bowl, whisk together 2 tablespoons of coconut cream, 1 tablespoon of bone broth, and 1 tablespoon of cassava flour.
9. Stir in coconut cream mix into in cauliflower rice, mushroom, and shrimp saute and allow to cook for another 2-3 minutes on medium heat, or until sauce begins to thicken.
10. Enjoy!

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!

Pressure Cooker Pot Roast with Root Vegetables (AIP, Paleo)

So in a moment of truth, I have no idea how I acquired my pressure cooker. I think it might have been an old roommates, maybe? It has been in my kitchen for at least 7 years, and yet, my first time using it was only a month ago.

It is an old Presto Pressure Cooker, that I wasn't even sure if it worked, but it still followed me around. I finally decided to see if, first, I had all the pieces, and second, if it would still pressurize. It totally worked! My first trial recipe came out great, and now I am kicking myself for waiting so long!!!! One day I do hope to get an electric pressure cooker, like the Instant Pot, but this little pressure cooker works just fine for me. You can get a new pressure cooker like mine for around $40-50 online, or you may even luck out and find one at thrift store.

This recipe is the definition of comfort food. Even it is summer for us right now, this dish still was so delicious and filling. It also freezes really well, so you can make up and save it for later.

Pressure Cooker Pot Roast with Root Vegetables

Ingredients

• One, 3-4 lb chuck roast
• 3 teaspoon garlic powder
• 2 teaspoon onion powder
• 1  teaspoon sea salt
• ½ teaspoon ground ginger
• 1 tablespoon extra virgin olive oil
• 1½ cup bone broth
• 4 garlic cloves, whole
• 4-5 bay leaves
• 4-5 medium carrots, peeled and chopped
• 2 medium Korean sweet potatoes, peeled and chopped
• 1 medium onion, sliced
• 2 teaspoons arrowroot starch, plus a little water

Instructions

1. Mix garlic powder, onion powder, sea salt, and ginger in a small dish.
2. Pat dry chuck roast and then rub spice mix all over roast.
3. Heat pressure cooker (or frying pan) to medium heat and heat olive oil.
4. Brown roast on all sides. If you used a separate pan, add roast to pressure cooker once browned.
5. Add bone broth, garlic and bay leaves to cooker with roast.
6. Seal lid and bring to pressure over high heat. 
7. Once it is pressurized cook for 25 minutes. You can prep the carrots, sweet potatoes and onion at this time.
8. When roast is done let pressure release naturally, this should take about 10 minutes.
9. Add veggies to cooker once the pressure has released.
10. Return cooker to heat and pressurize once again over high heat.
11. Once pressurized, cook for 10 minutes.
12. Again, allow the cooker to release pressurize naturally, which should take about 10 minutes.
13. Remove veggies and roast from cooker into separate bowls. Yes a fork to shredded the roast.
14. You should have the drippings left in the pressure cooker to make a delicious gravy if you would like. To do so, simply warm up the drippings over medium heat. In a small bowl mix 2 teaspoons of arrowroot starch with just enough water to make a paste. Whisk in arrowroot starch mix into drippings until it begins to thicken. If it gets too thick simple cut it with water, 1 tablespoon at a time. Gravy is ready when the recipe is the consistence you desire. I prefer a thick gravy, personally.
15. Enjoy and serve!

Braised Apple-Plantain Brussel Sprouts (AIP, Paleo)

Brussel sprouts have to be my most favorite vegetable ever. They are truly more versatile than many give them credit for, which makes them so fun. I really have no idea how I put this brain child of a recipe together. It began by trying to figure out how to cook as many veggies I can in one pan that actually work together. Totally makes sense right? Everyone wants less dishes to wash at the end of a meal. It is super fun to be surprised when something like this actually turns out to be delicious. Which is, of course, why I had to share it all with you.

Sweetly Braised Brussel Sprouts

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ medium red onion, sliced (about ½ cup)
• 2¼ cup brussel sprouts, fresh or frozen
• 1 teaspoon sea salt
• 1 yellow plantain, peeled and diced (about 1-1¼ cup)
• 1 small apple, cored, peeled, and diced (about 1 cup)
• ¾ cup bone broth

Instructions

1. Heat oil in a large frying pan (one that has a lid) over medium-high heat.
2. Once oil is heated, add sliced onions to the pan and sauté them for approximately 4-5 minutes or until they become translucent.
3. Add brussel sprouts and salt to pan and sauté for another 2-3 minutes.
4. Finally, add plantain, apple, and bone broth to pan. Stir to combine and bring broth to a light boil.
5. Turn heat to low, cover, and let mix simmer for 15 minutes.
6. Remove lid, stir, and cook for another 2-3 minutes, or until liquid disappears.
7. Serve and enjoy!

Shared on AIP Recipe Roundtable