Single Serving Apple Ginger Banana Muffins

Here is a simple and very comforting, paleo aip treat. IMG_2289

I divided the batter between three ramekins¬†though you can also bake them in a muffin pan. I think this batter would freeze well–save one for a rainy day!

Ingredients:

  • One apple, peeled and chopped
  • One ripe banana
  • Two tablespoons coconut flour
  • Two eggs, or gelatin egg substitute (recipe here)
  • One inch chunk grated ginger*
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • Pinch salt
  • Coconut oil to grease ramekins

Directions:

  • Preheat oven to 350
  • Grease ramekins or muffin pan
  • Grate apple or blend in nutribullet
  • Mash banana with back of fork
  • Combine all ingredients
  • Bake 25 minutes

*Ginger tip! Freeze peeled and chopped ginger. It will easily grate and last a long time.

 

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Herbed Celery Root & Parsnip Soup

How about steepin’ out with some new veggies in 2015?IMG_2243

This soup is a light and refreshing chowder delicious on it’s own and even better with roasted fish added. Due to my delicate constitution (or delicate humors) I can’t eat onions/leeks/garlic lately but the herbs give this soup tons of flavor.

When peeling the celery root you will notice a strong celery flavor (didn’t see that coming!) but I guess I was surprised as it looks nothing like celery. It has a mild flavor that is an excellent potato substitute. Double down on the parsnip for a sweeter soup.

The herbs will come off their stem when cooking–no need to take off leaves in advance.

Ingredients:

  • Celery root, peeled and cubed
  • Parsnip, peeled and cube
  • Big bunch or fresh oregano and/or thyme
  • Kale or other green vegetable
  • Water

Directions:

  • Cover celery root, parsnip and herbs with water and bring to a boil
  • Simmer at least 45 minutes or until very soft
  • Remove stems of herbs
  • Blend with stick blender
  • Add greens and simmer until cooked through

IMG_2246

 

 

Paleo: Asian Inspired Chicken and Cabbage Dumplings

These tasty dumplings are delicious on their own or in a soup.IMG_4975

Ingredients (all  measurements approximate):

  • 1 pound ground organic dark meat chicken
  • 1-2 tablespoons coconut aminos
  • 1-2 tablespoons red boat fish sauce
  • 1 inch chunk ginger
  • 1-2 cloves garlic
  • 1-2 cups cabbage, chopped
  • 1-3 tablespoons arrowroot starch/flour
  • a bit of chicken broth (if needed)

Directions:

  • Preheat oven to 400. Line baking sheet with parchment paper.
  • Combine fish sauce, coconut aminos, ginger, garlic and cabbage in Nutribullet or food processor. Pulse until ingredients to form a paste. If it is too dry to blend-add chicken broth.
  • Pour mixture over ground chicken and add arrowroot powder and mix. It will be very sticky but if its too sticky add more arrowroot.
  • Tablespoon portions onto baking sheet.
  • Bake until done–check after 15-20 minutes.