Ever since I discovered sweet potato noodles, menu options for me have expanded considerably! I now buy them from our local Asian supermarket where they are considerably cheaper than elsewhere. Of course the online option… More
The vegetable garden has been thriving! Well, not that I planted a lot this year – just a couple cucumber and zucchini since we were so so busy this spring. And then as soon as school vacation started we left for India. So with me gone away for almost a month, I did not want to plant a lot. The Mr. got back home earlier and was tending to (read ‘watering’) them until I got back. So basically the plants got very little care this year but guess what? They are doing amazingly well! The veggies started coming even before I got back home and now for the whole past month, every week we are getting a couple cukes and a couple of ’em zucchinis 🙂 Wow, incredible isn’t it? I guess the weather has been perfect for growing veggies!
Cucumbers go by pretty fast as I put them in my salads as well as serve them with rock salt at dinner. My son loves zucchini and so I have been cooking a lot of zucchini lately – adding it to the their pasta, adding it to soups and making zucchini aloo sabzi to eat with rotis! But even with all that my zucchini stash seemed to be growing every week. I was thinking of giving away a couple to my neighbor when suddenly I thought why not grate them and freeze them so I can use them next month too. And then a voice in my head said ‘zucchini bread’! Now, why didn’t I think of it sooner!
So I thought of making a grain free version of this bread that I used to make before. I did not have any almond flour at hand and so I used cassava and coconut flours. The bread came out great and fabulously moist! The bread was a little less sweet than traditional ones so I will mention a range for sweetener in my recipe below so you can add a bit more. But other than that it looked perfect. The family has been eating it for breakfast! I used coconut sugar for sweetener but you could also use maple syrup or honey although I don’t like to use honey much in baking for two reasons -1. it ends up giving a bitter taste and 2. you lose the beneficial effects (probiotic ) of it.
I did not taste the bread because of the eggs. One of these days I need to start reintroducing eggs but for some strange reason, I am very nervous about that. OK that’s another story. Here’s the recipe for now and let me know how you like it in the comments below!
- 3 eggs
- 1 cup grated zucchini
- ¼ cup grassfed melted butter or coconut oil (use coconut oil for paleo)
- ½ cup grassfed milk or coconut milk (use coconut milk for paleo)
- 1 cup cassava flour
- ½ cup coconut flour (use ¾ cup if you want sweeter)
- ½ cup coconut sugar
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- Pre heat oven to 350 deg F. Grease a loaf pan with coconut oil or butter. Place a parchment strip at the bottom of the pan. Keep aside.
- Take a large mixing bowl and beat the eggs using an electric hand mixer. Then add the grated zucchini, the butter (or coconut oil) and the milk. Mix till blended.
- In a large tray or a plate, mix the flours, coconut sugar , baking soda and salt.
- Add this dry flour mix to the bowl with the egg mixture. Mix till well blended (mixture will be thick). Then add the baking soda, the vanilla and the cinnamon powder. Mix well for 1 minute using electric mixer.
- Pour this batter (will be thick) on to the prepared loaf pan and bake for around 45-50 mins until a knife or toothpick inserted in the center comes out clean.
Ever since I started doing Paleo and AIP, a lot of the Indian street foods went out of my kitchen window! But slowly each one is making its way back … of course, with some make-overs 🙂 Ha Ha. That’s me, you see I love to eat and I am not too lazy or shy to experiment. So whenever I crave for my favorite foods, I try to recreate a version that’s at least 50% like the original! Well happy to report that in case of this Paav Bhaji , my ‘AIP with spices reintro’version was very very close to the original! My family did not even guess that there was anything different in this bhaji!
‘Pav Bhaji’ to me is one of those street foods that has so many pleasant memories associated with it. While I was in college, there used to be a famous Pav bhaji vendor right outside my suburban railway station and my friends and I would rush there at least once every two weeks to assuage our perpetual hunger! Finishing up a particularly tedious assignment counted as an important occasion and an accomplishment worthy of a ‘Pav Bhaji’ 🙂 So what about this dish that is so attractive?- At any given time of the day, you can usually see a huge crowd comprising of young, the ‘not so young’ as well as the elderly all huddled outside a pav bhaaji street stall waiting patiently for their order!
History says that this spicy vegetable ‘mish mash’ was concocted in the 1950s for factory workers in Mumbai when they had to work late nights! These joints started using leftovers from the day and using a spicy tomato based sauce and potatoes turned the left overs into a delicious thick curry. And then offered this to the workers with left over bread rolls(paav) that were toasted with loads of butter! Hmm…are you salivating yet? 🙂
As I have mentioned before in my posts, after doing a strict elimination AIP diet for a month, I have been able to re-introduce most of the Indian spices successfully. However, I do not do well on most nightshades like bell peppers, tomatoes and eggplants. But I have been able to handle small amounts of kashmiri chilli powder which is a mild pepper. I am also ok with potatoes as long as I have them moderately.
So in this version of my Paav Bhaji recipe, you will see kashmiri chilli powder and other spices but no bell peppers and tomatoes which are actually essential ingredients of the traditional street food recipe. For your benefit, I have also included directions in my recipe to make it fully ‘elimination phase AIP compliant’. I have also used sweet potatoes instead of potatoes so that it is paleo friendly. However I will be honest – I do add potatoes only sometimes (excluding the sweet potato) and I like that version better because it is more savory than sweet. You could also use taro root instead of sweet potatoes. And some of the other root vegetables like rutabaga and turnip will also go quite well in this recipe. So feel free to experiment! Here I am going to give you a basic recipe but you could make it your very own adding your own blend of vegetables. OK enough about the ‘bhaji’ part, but you are probably dying to know what did I do for the Pav (bread rolls)?
Easy! Ha…I just made AIP dinner rolls using Sarah Ballantyne’s recipe from her website The Paleo Mom! Came out really good and I couldn’t wait to dunk a piece of that bread roll into the Bhaji! Oh btw if you do not have the time or the green plantain for the dinner rolls recipe, you could also just make cassava rotis / tortillas and this bhaji tastes great with them too. I had my leftover bhaji with cassava parathas the next day. For parathas, I just used my cassava roti /tortilla recipe and just applied some olive oil on top while cooking them! Yum!
What else about this recipe that you need to know?
- I cooked this in the Instant Pot but you could also cook it in a regular pot (cooking it for a longer period of time).
- Instead of the traditional tomatoes, I use lemon juice to give the tanginess. I also use beets to give it that dang red color without the tomatoes.
- Peas are also commonly added in Paav Bhaji and I have excluded them.
- I use a very small quantity of the ‘Paav Bhaji’ masala which is a blend of several spices including red chillies. You can completely exclude this and use my suggested recipe for an AIP version of this. Or just not use any spice blend at all. There is a large quantity of fresh ginger and garlic in this recipe and that makes it quite flavorful as is.
- I added extra virgin olive oil to give it a richness but you could also add palm shortening or coconut oil or any other AIP approved animal fat.
- 1 tbsp extra virgin olive oil
- 1 red onion, cut into big chunks
- one 1 inch by 2 inch piece of fresh ginger
- 8 medium garlic cloves
- ¾ tsp sea salt
- 2-4 tsp Paav Bhaji masala (Use AIP Paav bhaji masala recipe given below for AIP)
- ½ tsp turmeric
- ½ of a medium size cauliflower, chopped
- 1 medium size zucchini, peeled and cubed
- 1 medium size carrot peeled and chopped
- ½ of a small beet, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 medium potato, peeled and chopped (omit for paleo and AIP)
- 1½ cups water
- juice of 1 lemon about 2 tbsp
- additional sea salt if needed
- ¼ cup fresh cilantro, finely chopped
- ¼ cup red onion, finely chopped
- lemon wedges
- extra virgin olive oil or coconut oil or palm shortening to add on top
- Refer to 'The Paleo Mom' website. https://www.thepaleomom.com/aip-dinner-rolls/
- 1 tsp clove powder
- 1 tsp cinnamon powder
- 2 tsp dry mango powder
- Press the Saute button on the Instant Pot.
- In a food processor or a chopper, add the red onions, the ginger and the garlic. Pulse for a few seconds until everything is finely chopped.
- Add the olive oil and then add the finely chopped red onion, ginger and garlic mixture and fry for another couple mins stirring continuously. Add the salt, the turmeric and the Paav bhaji masala. Stir for 30 secs and then add all the chopped vegetables and the measured quantity of water. Close the lid, turn valve to sealing position and pressure cook for 8 mins. Let pressure release naturally and open.
- Using a potato masher or a hand blender, mash the cooked vegetables completely. Now add the lemon juice and check for taste. Add additional salt if needed. Add the fresh cilantro and stir to mix. Let simmer on saute mode(medium heat) for a few minutes until you get a thick mashed consistency. (about 5 mins). Press 'Cancel' to turn heat off.
- Garnish with the chopped red onions and lemon wedges.Drizzle more extra virgin olive oil or coconut oil or palm shortening.
- Serve the bhaji with freshly baked Paleo/AIP dinner rolls or with cassava rotis.
- Mix all the spice powders together to blend well and keep in an airtight container and use as needed.
You can use any mix of vegetables but use a combination of hard, medium hard, soft and root vegetables.
Are you on the AIP? Are you enjoying this diet but looking for quick, easy to put together meals? Why don’t you try this new ebook that has 120 recipes for AIP meals that can be made under 30 minutes? And they are all super delicious too!
Here is one more healthy brownie recipe for you! Please, Please try making this and don’t tell your kids that these are healthy! Just let them taste it and tell you first how delicious these are! And then perhaps you can let them know that these are so healthy filled with all the good stuff!
I have been experimenting with various combination of flours and nut butters. I had posted another healthy brownie using coconut flour and pumpkin before which had come out incredibly good too. This recipe uses almond butter to give it a richness. Almond butter and Coconut oil for good fats and coconut flour instead of regular flour. And pure maple syrup for sweetener. Since I have not been able to reintroduce eggs and almonds yet, I didn’t taste these but my kids and husband gave it their stamp of approval 🙂
I have made these brownies a few times now and all the times I had made it without the frosting. This weekend when I made them again I decided to ‘dress’ them up a bit since we were having some friends over for dinner. So I made a quick frosting using a Paleo chocolate bar that I had in the fridge. The brownies taste great as is without this frosting (as my kids tell me) but the frosting of course makes it more decadent and more of a treat 🙂
There are two more weeks until school starts and this year with my son starting college and moving away, I am feeling a bit teary eyed! 18 summers passed by in the blink of an eye. Summers spent hiking, swimming, camping, on the beach and also ‘baking’ together ! I am hoping that sweet memories like these (with the brownies included!) is what will bring him home!
- ½ cup plus 2 tbsp almond butter
- 1 egg
- 2 tbsp extra virgin coconut oil
- 1 tsp pure vanilla extract
- ⅓ cup pure organic maple syrup (or pure honey)
- ½ cup coconut flour
- ⅓ cup cocoa powder
- ½ tsp baking soda
- Pinch sea salt
- ¼ cup plus 1 tbsp hot water
- 1 two oz Paleo chocolate bar
- 1 tbsp coconut oil
- 1 tbsp maple syrup or raw honey
- Pre-heat oven to 325 deg F. Great e a brownie square pan with coconut oil.
- On a parchment paper or a tray, mix the coconut flour, the cocoa powder, baking soda a and salt. Keep aside.In a large mixing bowl, add the almond butter and the egg. Whisk or mix using an electric mixer until the egg is well mixed in. Add the coconut oil, vanilla and the maple syrup.
- Add the cocoa and the flour mixture into the bowl and continue mixing. The mixture will be very thick at this time which is ok. Now slowly add the hot water in 2-3 portions until it is fully blended.
- The batter will not be like the usual brownie batter - it will be very thick which is ok!
- Dump the batter onto the grease pan and place pan on lower rack of the pre heated oven. Bake for 10 to 12 mins until a knife inserted in the center comes out clean. (Do not over bake as brownie will get dry)
- Melt the chocolate bar using the double boiler method and add the maple syrup and coconut oil to it. Mix until you get a creamy mixture.Spread this on the warm brownie to form an uniform layer.
Disclosure: This post may contain one or more affiliate links. When you click on those links and purchase a product, then I may get a small commission for that purchase.
In my last post I shared the news about the release of the new ebook ’30 minute meals for the Paleo AIP’ where I was also a contributor! This ebook has 120 quick and delicious AIP meals.
In today’s post I wanted to share with you the recipe for my ‘AIP Chicken Tikka Masala’ which forms one of the meals in this book. In the ebook I have paired it with cauliflower pilaf and both the tikka masala and the pilaf come together in 30 mins!
I have posted a different version of ‘Chicken Tikka Masala’ before where I have used cashew nuts. Since cashew nuts is an AIP reintro that is not allowed on the elimination phase of AIP, I challenged myself to come up with an AIP version for this ebook that could be as delicious!. And to tell you the truth, this AIP version not only came out fabulous but was also so much more quicker to make! My son came home from school one afternoon when I was testing this recipe and I gave it to him to taste even though he wasn’t hungry. He ate the entire bowl and asked me ‘ Mom, why have you not made this before? This is just ‘wow’! ‘
This recipe is a great example of how you do not need a ton of ingredients and spices and a ton of time to make a delicious Indian curry!Do try this recipe and let me know below in the comments how you liked it!
OK now for the recipe of this delicious allergen free (nut free, dairy free, nightshade free and gluten free) Chicken Tikka Masala! You can also check out my other Paleo version of Chicken Tikka masala that I have posted before. This curry goes fabulously with fresh home made cassava rotis/tortillas. Check out my youtube video for making those! You can also make Cauliflower Pilaf has a side with this curry as I have shown in the ebook.
- 1 ½ pounds of boneless chicken thighs
- 4 cloves of garlic
- fresh ginger (2 inches by 1 inch)
- 1 small shallot or ½ of a small red onion
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1 fresh lemon
- 1 tablespoon extra virgin olive oil
- 3 tbsp coconut oil (1 tbsp for baking and 2 tbsp for cooking the curry)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground mace
- ½ teaspoon ground cloves
- 1 can 13.5 oz, canned coconut milk (Native Forest Simple Organic Unsweetened recommended)
- Additional ¼ tsp sea salt or as needed
- fresh cilantro and thinly sliced red onions for garnish (optional)
- Cut the chicken thighs into small pieces (about 1.5 inch?by 1 inch). Keep aside.
- Pre-heat oven to 450 deg F.
- Peel the garlic cloves, the ginger and the shallot (or onion). Squeeze the lemon juice from the lemon.
- In a food processor, add the garlic, ginger, shallot (or onion), turmeric, sea salt, the lemon juice and the extra virgin olive oil. Grind to a paste.
- Take 2 tablespoons of this paste (leave the rest of the paste in the food processor) and add it to the chicken pieces and mix well using your hands to coat the pieces well.
- Take a large baking tray and line it with Al foil. Brush the foil with 1 tbsp of the coconut oil. Place the chicken pieces onto the tray and bake at 450 Deg F for 10 mins. Then flip the pieces and again bake for another 5 mins. Remove from oven and keep tray aside covered with foil.
- While the chicken is baking(above step), heat a large frying pan. Add the rest of the coconut oil to the pan. Transfer the remaining marinade paste to the hot pan (you can add a tablespoon of water to get all the paste out of the food processor) and turn heat to medium. Cook for 1 minute and then add the ground cinnamon and ground mace and the coconut milk and stir again. Let the mixture come to a simmer and turn heat to low. Check for salt and add more salt if needed. Turn heat off.
- Finally when the chicken pieces are done cooking(in the oven), add them into the sauce and gently simmer for another two minutes just before serving. Turn heat off and garnish with thinly sliced onions and cilantro leaves (if using).
- Serve the chicken tikka masala warm with cauliflower pilaf or with cassava tortilla/rotis.
Hi Guys! Sorry its been a while since my last post! Well I have been busy! Things that were keeping me busy – my kitchen renovation, my son’s graduation, my NTC course work and finally vacationing in India! Just got back yesterday from India and in time to share a wonderful news with all of you!
I had been part of a secret AIP community project working to bring you a fantastic new resource (ebook) for making ‘delicious AIP meals’. This new ebook which just launched yesterday is called the ‘ 30 Minute Meals for the Paleo AIP’ and has 120 AIP meals. And the best part is that each of these meals comes together in less than 30 mins! Isn’t that neat?
I have been on the AIP diet for the last 20 months now. I have reintroduced some foods successfully like most spices and cashew nuts. However, one of the reasons I have been able to stay on this diet is because I like to create quick and easy meals for myself. I, of course do some batch cooking too – like bone broths, soups and baked or boiled sweet potatoes etc. However, being the busy person that I am, managing a family of four, I like to just keep my pantry and fridge well-stocked so that just before my meals, I can rustle up something quick usually under 30 mins. So I was really excited and honored when Jaime Hartman from Gutsy by Nature invited me to contribute to this project. And what a wonderful resource this book has come out to be!
41 of us AIP Bloggers contributed to this project. I feel so privileged and honored to be contributing alongside some of the top AIP food bloggers!
The following are some highlights of this ebook:
- It is 100% AIP elimination phase compliant.
- All recipes were created with “normal” ingredients that you probably already have in your AIP/ paleo kitchen. No need for tons of specialty ingredients or specialty equipment. This whole book is about keeping it simple.
- Recipes written by 41 of your favorite bloggers, cookbook writers & coaches in the AIP/ Paleo community including yours truly – along with Sophie Van Tigelen (the Squirrel in the Kitchen), Jo Romero (Comfort Bites), Eileen Laird (Phoenix Helix), Kate Jay (Healing Family Eats), Sarah Ballantyne (The Paleo Mom), Jaime Lubich Hartman (Gutsy by Nature) AND SO MANY MORE!
- There are 120 COMPLETE MEALS in this book and each meal can be made in 30 minutes or less.
- If you arranged this book like a traditional cookbook with mains and side dishes and sauces you would have more than 300 recipes.
- Even though it is AIP; it’s also just good food and would be an awesome resource for anyone who has friends or family with any food allergies… All meals are free of gluten, dairy, soy, nuts, seeds, eggs, nightshades, grains, and legumes, which covers just about every food sensitivity. (Yes, it is possible to eat a fantastic meal without these.)
- This book is also a great resource for people who just want to eat healthy and save time in the kitchen!
- It’s an ebook, but it is laid out in such a way that if you want to have it printed and bound the recipes will all be easy to read without using tons of ink.
There are so many delicious recipes in this book! I have shortlisted so many to personally try out later this month! All 41 of us food bloggers come from diverse international backgrounds making this cookbook a truly versatile and international cookbook with many recipes that are improvised versions of traditional recipes! I just love love love that! How cool is that right?
Here are the three recipes that I contributed to in this ebook:
Chicken Tikka Masala with Cauliflower Pilaf
Tropical Shrimp salad with creamy avocado dressing
One Pot Creamy Chicken and Vegetable Stew
Here are some of the recipes from the book that I want to try right away!
One Pan Chicken Alfredo
Shrimp Pad Thai
Shrimp and Litchi curry
Salmon and Leek Pate’
But believe me there are so many others that I want to try as well! All of these recipes are perfect for days when you just want to take it easy and create a quick but tasty meal! And you get all of these recipes (120 total) for just $18.90! I think that’s a STEAL considering each recipe is a meal so actually each recipe has 2 or 3 recipes! Click here to read more about this book, enter into a GIVEAWAY and to PURCHASE!
Stay tuned for my next post where I will be sharing the recipe for the AIP Chicken Tikka Masala that is in this ebook!
Ciao for now!