There is nothing like a hearty serving of shepherd’s pie when the temps get ridiculously cold. But it need not be bland! In this rendition, the meat is succulent bites of tender chuck roast, the gravy is embellished with some in-your-face balsamic vinegar, and the topping is white sweet potato mashed with turnips. It takes a while to make, but I promise you upon the life of my pressure cooker that it will be worth it.
This Spaghetti Sauce has NO TOMATOES in it – or peppers, or nightshades of any kind – but it is rich and tastes just like the original!
These Mini Chicken Pot Pies are worth all the time it takes to make them, especially for those of us on the AIP/Paleo who might miss the old-fashioned kind because of being gluten free and dairy free.
These Brined Cornish Hens are seriously juicy and delicious! If you’ve never brined anything before, trying it on smaller birds like these is a great way to start.
Delicata squash is the perfect support for flavorful lamb and an intense blackberry balsamic sauce. It is easy to make, and definitely company worthy!
Braised Pork Ribs with Parsnip Apple Mash screams autumn, but you could enjoy it any time of year because these flavors are best friends. Recipe includes instructions for slow cooker or pressure cooker.
AIP Hamburger Stroganoff is just like you remember, only without the inflammatory ingredients of the traditional dish. It is warm, comforting and filling.
This Margarita Chicken tastes like you dunked a nugget in your maragarita. A little sweet, a little salty, a little lime-y – and tasty!
Orange Peel Chicken Over Cauliflower Steaks is an AIP/Paleo version of a popular dish at a chain restaurant that rhymes with BFShangs. Not only is it delicious, it gets on the table in only thirty minutes!
My first cookbook (as a contributor)! This book fills a need in the AIP community – meals on the table in 30 minutes!