Shrimp ‘Linguini’ with red sauce (Paleo, AIP)

Just like Pizza, I had thought pasta had gone out of my life too. But if you read my last post, you must have seen how I made ‘cauliflower pizza‘ and also a red tomato free sauce to spread over it? Well that sauce was dynamite guys …I should probably bottle it and sell it:) Seriously, It’s so good! So ever since making that sauce, I have wanted to make a ‘pasta dish’ using this sauce. And thus this ‘Paleo shrimp linguini’ was born! Yummy yummy yum!

As for the linguini, that was easy. Spaghetti Squash to the rescue!  Oh boy ever since I discovered how to cook this vegetable in the Instant Pot, it has made life so much easier! First of all, this is a vegetable that is so nutritious – It is not only low in carbohydrates but is also rich in antioxidants, such as vitamins A and C, B-vitamins, beta-carotene, lutein, zeaxanthin, and essential minerals. It also contains the essential fatty acids omega-3 and omega-6, and has potent antimicrobial properties. It is a guiltless treat and definitely a better choice than your regular pasta1. Second of all, it does not have a strong flavor of its own and perfectly soaks up sauces and curries! And last but not least, it is so cheap! I can make at least 4 meals out of one spaghetti squash! Isn’t that an awesome thing considering that leading a Paleo lifestyle is in general a tad heavy on the budget?.

Oh wait, there is one more benefit. You can cook the spaghetti squash in the beginning of the week , create individual meal portions and freeze them. How convenient! You can see my earlier spaghetti squash recipe to see how to cook it in the Instant Pot.

OK hopefully you don’t need any more convincing about the multitude of benefits of this humble vegetable. And so to this pasta recipe.  The tomato free sauce as I shared in my earlier pizza post  is made from pumpkin, cranberries and cherries.  No beets. Not that I don’t like beets but I have tried other ‘nomato’ or tomato free sauces with beets in them and somehow that didn’t do it for me – the beet taste was overpowering. So I tried many different combinations of the above three before I felt like ‘this was it’!

So once you have this sauce ready, pull your cooked spaghetti squash out from the freezer or cook it the same day, and then cook some shrimp with some spinach and then toss everything together!  So easy and so, so delicious!  That’s the best kind of delicious, right?  🙂

Sharing this delicious Shrimp Linguini at the Paleo AIP recipe Roundtable hosted by Phoenix Helix.

Before jumping to the recipe, here’s how you would go about Cooking spaghetti squash in the Instant Pot:

Cut the spaghetti squash in half cross-wise.  Pour about 1 cup of water in the insert pot and place the steamer rack in it. Place the spaghetti squash in the insert pot on top of the steamer rack and then pressure cook for 7 mins.  Then release the pressure quickly to prevent overcooking.  This method gives out perfectly textured ‘noodles’ or ‘linguini’ every time!

Shrimp 'Linguini' with red sauce (Paleo, AIP)
Author: 
Recipe type: Main Course
Cuisine: Fusion, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A delectable shrimp 'linguini' that is low carb and paleo with a delicious tomato free sauce that oozes so much flavor!
Ingredients
For the tomato free pasta sauce (makes about 1 cup):
  • 2 tsp olive oil
  • ½ cup frozen cranberries
  • 1 cherry frozen pitted
  • ¼ cup red onion, chopped
  • 1 clove garlic
  • ¼ tsp red chilli pow / cayenne pepper (omit for AIP)
  • ½ tsp sea salt
  • ¼ tsp cumin or cumin powder (omit for AIP)
  • ½ cup pumpkin puree
  • 1 tsp apple cider vinegar
  • ½ cup water
For the shrimp linguini:
  • 1 tbsp olive oil or coconut oil
  • 1 tbsp freshly chopped garlic
  • 1 tbsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (omit for AIP)
  • 8-10 medium raw shrimp, de-veined and de-shelled
  • pinch sea salt
  • 1 cup baby spinach
  • 2 cups cooked spaghetti squash
  • About ½ cup of tomato free pasta sauce
Instructions
For the tomato free sauce:
  1. Heat a frying pan and add olive oil. Add the cranberries, cherry, onions and the garlic and stir fry for 3-4 mins on low heat until the onions are cooked thru. Add red chilli and cumin if adding, and salt. Stir for 30 secs. Transfer mixture to a food processor, add the pumpkin puree and vinegar and water. Blend till smooth! You can store this in the refrigerator for up to 7 days.
For cooking the spaghetti squash:
  1. Cook the spaghetti squash in the Instant Pot (see instructions above the recipe) or in an oven (Cut in half, scoop out the seeds and bake skin side up for 45-50 mins at 400 deg F)
Assembling the shrimp linguini:
  1. Heat a frying pan and add the olive oil. Turn heat to low and add the chopped garlic, parsley and oregano. Immediately add the shrimp, the salt and the spinach. Saute everything for 3-4 mins until the shrimp are cooked and no longer pink. Turn heat off.
  2. In a serving plate, spread the spaghetti squash to make a bed. Pour the tomato sauce over the squash and then place the shrimp and sautéed spinach on top!

 

 

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Cauliflower Pizza with tomato free pizza sauce (Paleo, AIP, Vegan)

OK so I am calling this a ‘pizza’ for lack of coming up with a better name but let me be very clear – this is nothing like your regular pizza!  It is way better I mean!  In terms of both taste and nutrient density and variety.  This is a pizza where the base is made up of cauliflower(one half head of a large cauliflower to be precise). The pizza sauce is made of more veggies(cranberries, pumpkin etc). Plus there are additional veggies for toppings!And if you thought you still needed some more veggies, I also made an additional avocado green sauce which you can add on the top too! All this plus a super tasty pizza! What’s not to like guys!

When I started my restricted diet two years ago, pizza and pretty much all ‘italian food’ went out of my life!  Pizza has gluten, dairy and tomatoes! And on my allergen free AIP diet, all of these were forbidden. So Pizza to me represented everything I could not eat!  Through out this journey, my family has been supportive by choosing not to go ‘Italian’ when we eat out as a family.  Prior to my illness, I used to regularly make homemade pizza at home.  Over the past two years because of my restrictions, I kind of stopped making them at home since I would need to make something for me separately.

However last weekend, my youngest mentioned how she missed my homemade pizza and how tasty it used to be.  I immediately then volunteered to make one for the kids for dinner that night and set about making the dough. Homemade pizza would any day be better than a store bought one! At least it won’t have 30 ingredients most of which are chemicals in them! As the pizza dough was resting, I looked for recipes for cauliflower pizza which I had been thinking of making for quite sometime now. Unfortunately all of the recipes had eggs in them. Finally I found an AIP cauliflower pizza recipe and decided to give that a try. However, the recipe called for microwaving the cauliflower and I didn’t want to do that. So I decided to steam the cauliflower using a steamer.And then I used a food processor to puree it. Perhaps because of this variation in my method, the dough was not coming well together per the original recipe and I needed to modify it. I had to then improvise and added cassava flour and arrowroot flour to make the dough smooth.

As for the tomato free sauce, just a couple days prior to this, I was experimenting with different ‘tomato free ketchup’ recipes and had come up with a concoction that finally was the right proportion of tangy, spicy and sweet for my taste buds. So with that already in my refrigerator, I was so eager to taste this AIP pizza! My husband who is not crazy about ‘pizzas’, saw me making the cauliflower pizza base and felt attracted to the ‘healthier version’ and said he would eat that instead of the regular one!

As both the pizzas were baking, I decided to make an avocado cilantro sauce too just because 🙂  hey, no harm, right?

Pleased to report that we had a fantastic ‘pizza night’ at home. The kids loved their home made pizza where I had made a spinach and mushroom topping for them.  And my husband…drumroll please!…said …”Hey this pizza is amazing’!

Actually both the red sauce and the avocado sauce went wonderfully with the cauliflower crust. You don’t need both at the same time of course. Just one sauce is sufficient. But if you know me, you know that I like to overdo things a bit 🙂  I just threw some baby spinach leaves and some sliced red onions on top for the toppings (you can see from the pics that I literally just slapped them on 🙂 ).  But when your pizza base is made of ‘nutrient dense’ cauliflower to begin with, not a lot of veggie toppings are needed!

Bringing this nutritious pizza to the weekly Paleo/AIP recipe roundtable hosted by Phoenix Helix. 

Cauliflower Pizza with tomato free pizza sauce (Paleo, AIP, Vegan)
Author: 
Recipe type: Main
Cuisine: American, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A healthy version of pizza with a cauliflower crust and a tomato free pizza sauce that tastes nothing like the traditional 'pizza' however, is insanely delicious!
Ingredients
  • ½ of a large cauliflower, about 3 cups of cauliflower florets
  • ¼ cup cassava flour
  • 3 tbsp arrowroot flour
  • ½ tsp sea salt
  • ½ tsp turmeric
  • ½ tsp dried oregano
  • 1-2 tbsp olive oil
  • extra arrowroot flour as needed
For the tomato free pizza sauce:
  • 2 tsp olive oil
  • ½ cup frozen cranberries
  • 1 cherry frozen pitted
  • ¼ cup red onion
  • 1 clove garlic
  • ¼ tsp red chilli pow / cayenne pepper (omit for AIP)
  • ½ tsp sea salt
  • ¼ tsp cumin or cumin powder
  • ½ cup pumpkin puree
  • 1 tsp apple cider vinegar
  • ½ cup water
For the avocado cilantro sauce:
  • ½ of a ripe avocado
  • ½ cup fresh cilantro leaves
  • 1 green serrano chilli (optional, omit for AIP)
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ cup water
For toppings:
  • baby spinach leaves
  • thinly sliced red onions
Instructions
  1. Steam the cauliflower using a steamer pot. (You can create a steamer set by boiling some water in a large pot and placing a steamer mesh or insert at the top part of the pot.) Cover and steam for 5 mins.
  2. Transfer the steamed cauliflower to a plate and dab with paper towels to remove moisture from top.
  3. Place the cauliflower in a food processor and puree it by pulsing for 20-30 secs.
  4. Transfer the pureed cauliflower to a large mixing bowl. Add all the other ingredients for the dough and mix using your hands to form a smooth dough. If the dough is very sticky add more arrowroot flour as needed.
  5. Oil a pizza pan and place the dough onto it. using your hands press to form a thin circle - about 10-12 inches in dia.
  6. Bake at 375 for about 22-25 mins until bottom is crispy and golden brown. (oven temps vary greatly so check after 20 mins)
For the tomato free sauce:
  1. While pizza is baking, start making the sauce. Heat a frying pan and add olive oil. Add the cranberries, cherry, onions and the garlic and stir fry for 3-4 mins on low heat until the onions are cooked thru. Add red chilli pow. And cumin and salt. Stir for 30 secs. Transfer mixture to a food processor, add the pumpkin puree and vinegar and water. Blend till smooth!
For the avocado sauce:
  1. Add all the sauce ingredients to a food processor and blend till creamy.
  2. Serve pizza by spreading the sauce (either red or green) over the pizza. Add the toppings and eat when still warm!

Please do try this recipe and let me know how you like it!

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Coconut Stuffed Chocolate Crepes with Chocolate Sauce (Gluten free, Paleo, AIP, Vegan)

 

As kids we were always taught at home that if you have nothing good to say then don’t say anything at all.  And that’s what I have always practiced. Why is it so hard then for some others to do the same? OK you might be thinking that someone actually might have said something nasty to me. Well, thankfully no that wasn’t the case.  I was browsing through someone else’s blog when I happened to see some nasty comment there which got me pretty irritated. I mean, really? …this person was reprimanding the blogger for being so verbose and for going on and on with her story before coming down to the recipe!  I felt like giving this commenter a peace of my mind! “Hello! First of all, You are here because you want a free recipe. Second of all, this blog is that blogger’s own space and she can write whatever takes her fancy! And third of all, why couldn’t you just leave if you found it too hard to scroll down past her story to look at the recipe!” OK end of rant.

OK now that’s off my chest, how are y’all doing? Hopefully enjoying the new year and not complaining about the weather too much.  We have been having too many snow days and too many days off from school. And I actually enjoy that! Yes since I don’t work any more, I enjoy having my kids and husband around during the week. If feels almost like weekends!

So the other day when they had yet another school closing, I decided to make something special for breakfast. Since I was planning to try making these grain free crepes for myself, I decided to make it for everyone.  Crepes filled with shredded coconut is a Keralan breakfast dish and I have posted the recipe of this traditional dish called as Mutta Pathiri before.  Now since I cannot do flour or eggs, I decided to come up with this grain free version. I have been experimenting for a while and the one I made last week was really really good! I decided to use a mix of cassava and water chestnut flour for the dough. I added a bit of carob to the dough to make it ‘chocolatey’ and then I made this dreamy, wicked good ‘chocolate’ sauce that is dairy free and refined sugar free and also free of corn starch. Just yum! And this combination of all three – the crepes, shredded coconut and the chocolate sauce was just heavenly! It felt like dessert!  I served them with some cherries on the side and they were yum yum good 🙂

Btw, let me be clear. These crepes are NOT like your traditional crepes where the batter is a liquid. Well things have to change when you are in ‘grain free, dairy free and egg free’ zone! So these are actually made from a dough (yes dough not batter) where you have to roll the dough to make the crepes. So these crepes are not as soft as a traditional crepe which have eggs and baking soda in them. But once you pour the heavenly chocolate sauce over them, you will find them just like crepes! Ok now that’s clear, here’s the recipe for you! Let me know how you like it!

Bringing this recipe to the Paleo/AIP recipe roundtable this week hosted by Phoenix Helix. 

Coconut Stuffed Chocolate Crepes with Chocolate Sauce (Gluten free, Paleo, AIP, Vegan)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 3-4

Chocolate Crepes stuffed with maple flavored shredded coconut and with a drizzling of chocolate sauce! Grain free, dairy free, egg free and nut free!

Ingredients

    For the stuffing:
  • 3/4 cup freshly grated coconut or frozen grated coconut or shredded coconut
  • 1 tbsp maple syrup
  • pinch salt
    For the chocolate sauce:
  • 2 tbsp coconut milk full fat
  • 2 tbsp palm shortening
  • 1/8 tsp sea salt
  • 1 tbsp maple syrup
  • 2 tsp carob powder or cocoa (use carob for AIP)

Instructions

    Making the dough for the crepes:
  1. In a large mixing bowl, add all the dough ingredients except the hot water. Mix everything using a spatula. Then slowly add the hot water 1/2 a cup at a time and mixing slowly until all of the mix is wet. (You don't need to use all of the hot water). Now use your hands to form a really smooth dough. Add the extra olive oil to further make the dough smooth and non sticky. Keep dough covered aside.
  2. Now make the stuffing by heating the shredded coconut in a pan for 2 mins and then adding the maple syrup and salt. Turn heat off and keep aside.
    For the chocolate sauce:
  1. In a small pot, add all the sauce ingredients and heat on low heat until everything is well blended and becomes the consistency of sauce.
  2. Now for making the crepes, place a heating pan on the stove to heat. Divide the dough into 8 portions and make balls of those. Take each ball and place between two parchment sheets to roll into a round shape about 4-5 inches in dia. rolling it as thin as possible.
  3. Place the crepe onto the hot pan and cook on both sides, about 2-3 mins on each side on low to med heat. Transfer to a plate.
  4. Assemble the crepes together by placing about 1 tbsp of the coconut mixture in the center and then rolling them. Pour chocolate sauce on top!

Notes

I like to keep things less sweet. However if you like your stuffing to be really sweet, add more maple syrup than what is suggested above

https://indusinternationalkitchen.com/2018/01/coconut-stuffed-chocolate-crepes-chocolate-sauce-gluten-free-paleo-aip-vegan.html

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Chocolate Halwa || Chocolate Singhare ka Halwa || Chocolate Water Chestnut Flour Fudge(Paleo, AIP, Vegan)

This weekend is Sankranti, which is a festival celebrated all over India, albeit in different ways. This festival marks the sun’s transit into the Makara (Capricorn), marking the end of the month with the winter solstice and the start of longer days.  As with all festivals, various feasts are prepared for Sankranti too. In western India where I grew up, families make a sweet called as Til ladoo or Til Chikki using sesame seeds and jaggery and these are shared with neighbors and friends.

So being Sankranti and all, I decided to make a sweet dish too today. I decided to just call it Chocolate Halwa! I struggle to name my creations since they are usually some kind of fusion dish. Most of the times they are based on some original Indian dish where I then have to come up with variations in order to make them compliant with my diet.  And if this is not the first time you have come to my blog, then you will surely know what my diet is – I am grain free, dairy free, egg free, refined sugar free and night shade free! I am basically on an AIP diet with some ‘reintros’, mainly spices and cashew nuts. Thank you for your sympathies. Usually that is the reaction of most people when I tell them about my diet. They feel sorry for me. But you don’t need to. Seriously, I am doing quite well. And most importantly, it has been helping me to keep my inflammation levels down. And then of course my passion for cooking and baking comes in handy since I somehow manage to come up with dishes that I can continue to enjoy even on this diet 🙂

Today’s recipe is also a similar creation. Water chest nut flour (called as singhare ka atta)  is a prime ingredient in my pantry now. I make parathas with it and also make sweet potato pancakes with it.  I regularly also make singhare ka halwa, which is a traditional indian sweet dish usually eaten during religious fasting periods since it is made from water chest nut flour (singhare ka atta) which is grain free.  I make a dairy free and refined sugar free version of it and enjoy it often. It helps me with my cravings for indian desserts! The thing about most indian desserts (at least the ones I love) are the ones that are served warm – like payasam/kheer or puddings, gulab jamun, halwa and jalebi.  Gosh, just talking about all these is making me drool 🙂

For all of these I have now a version that is paleo and AIP – sweet potato gulab jamun, tapioca pudding, papaya halwa and singhare ka halwa!  So life is good! And then today I added another one to my repertoire – where I decided to make a ‘chocolate’ halwa!  I am not sure if fudge is the right word to use for halwa but I couldn’t think of any other dessert in the western world that could compare to this dessert. Halwa is usually made from wheat flour, with a lot of sugar, ghee and milk and in most cases also topped with nuts. The consistency of halwa is somewhere between a fudge and a pudding. It is a little softer than a fudge and a little more firm than a pudding.  And when had warm, it is simply delicious!

So going back to my chocolate halwa, all I did was add some carob(you can add cocoa too) to my water chestnut fudge recipe. And then I decided to set it in a pan by refrigerating it so that I could cut into fudge like squares. My plan worked out perfectly and the chocolate halwa squares were super delicious!

Watch a quick video of this recipe:

Sharing this recipe at this week’s Paleo AIP Recipe Roundtable hosted by Phoenix Helix.

Chocolate Halwa || Chocolate Singhare ka Halwa || Chocolate Water Chestnut Flour Fudge(Paleo, AIP, Vegan)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

A delicious, warm indian dessert made from water chest nut flour with chocolate flavor that is grain free, dairy free, and refined sugar free!

Ingredients

Instructions

  1. In a kadai (wok style pan) or a broad bottom pan, add the water chest nut flour and roast it on medium heat stirring continuously. Keep roasting for around 3-4 mins on medium heat until it turns to light brown color.
  2. Now add the salt, the carob (or cocoa) and the coconut oil or the palm shortening and again stir to blend it in with the flour.
  3. Once it forms into a sticky mass (about 2-3 mins later) add the hot water, salt, maple syrup(or honey). Stir continuously till you get a smooth halwa consistency.
  4. Turn heat off and top with cashew nut pieces (if adding) and shredded coconut.
https://indusinternationalkitchen.com/2018/01/chocolate-halwa-chocolate-singhare-ka-halwa-chocolate-water-chestnut-flour-fudgepaleo-aip-vegan.html
 

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‘Fruits and Veggies’ Smoothie Bowl || Healthy Berry and Banana Smoothie ( Paleo, AIP)

Come again? A smoothie bowl? What’s that? Don’t worry, its nothing too complicated. In fact it’s the easiest way to add more fruits and vegetables into your diet! My earlier post on smoothies really talks about why smoothies are good for you and also gives you plenty of ideas to create your own smoothies. With so much variety in fruits, vegetables and super foods, sky is really the limit when it comes to creating your unique blend of smoothie! Just be bold and give different combinations a try. You may like some more than others but I guarantee you that you can never really hate any combination!

A smoothie bowl gets even better. Because now you make a large portion of smoothie, pour it into a bowl and then add various textural elements to it like – fresh or frozen fruit, nuts, dried fruit, shredded coconut etc. That way it feels like a complete breakfast or a meal. These days I have also been adding collagen peptides to my smoothies. Collagen is a great supplement that provides joint support and reduces inflammation in our body. Collagen is also great for gut health, which in turn is responsible for proper functioning of our immune systems. So for all folks who have autoimmune conditions like RA, hypothyroidism, Hashimoto’s, Crohn’s etc, consuming collagen regularly can have a positive impact on their condition.  Since I have RA, I have collagen daily – mostly in my smoothies or in my chicory latte. And the other great plus about adding collagen peptides is that it gives a real creamy and fluffy texture to the smoothie. Love that!

This recipe is a very simple smoothie bowl with a mix of fresh and frozen fruits with some hidden veggies! Yes I really love adding veggies into smoothies since you cut down on the sugar content (yes, some of us cannot tolerate even fruit sugars in higher amounts sadly, me included!). And my kids finish the smoothie without even guessing that so many vegetables went into them! This particular one is the one that I make most often! You cannot go wrong with berries and bananas! The predominant flavors being of berries and bananas, its really convenient to sneak in a couple veggies here! My favorites to add in smoothies are celery, zucchini and cauliflower.  Have you ever tasted raw zucchini? It is so yum!

As I avoid most nuts being on an AIP diet, I have not added nuts here. But if you are not on AIP, you could add walnuts or almonds for a crunch factor! I add those when I make these bowls for my kids.

Thus smoothie bowls are my ‘ go to’ for breakfast, snack or dessert because of these five reasons:

  1. They are quick to make – you need just a blender!
  2. They are nutrient dense – you can add a variety of vegetables and fruits
  3. They are delicious – they almost feel like dessert!
  4. They do not have any added sugars
  5. They are satisfying yet they are light on the stomach

Bringing this healthy and delicious smoothie bowl to the Paleo AIP Recipe roundtable this week hosted by Phoenix Helix.

'Fruits and Veggies' Smoothie Bowl || Healthy Berry and Banana Smoothie ( Paleo, AIP)

Prep Time: 15 minutes

Yield: 1-2

A delicious, creamy and 'nutrient dense' smoothie bowl filled with the goodness of bananas, mixed berries and vegetables like celery and zucchini

Ingredients

  • 1 ripe banana, peeled, sliced and frozen
  • 1 cup frozen mixed berries (strawberries, blueberries and / blackberries) thawed
  • 1 celery stalk, chopped
  • 1/2 cup zucchini chopped
  • 1 apple, peeled and sliced
  • 1 ripe kiwi, peeled and sliced
  • 1/4 cup coconut milk
  • 1/2 cup warm water
  • 1 scoop collagen peptides
    For toppings:
  • fresh banana slices
  • apple sliced thinly
  • kiwi slices
  • frozen mixed berries

Instructions

  1. Add all the ingredients to a blender and blend on medium speed till creamy and fluffy - about 1 minute.
  2. Pour smoothie into a large bowl and decorate with toppings!
https://indusinternationalkitchen.com/2018/01/fruits-veggies-smoothie-bowl-healthy-berry-banana-smoothie-paleo-aip.html

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