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February 3, 2016February 2, 2016

AIP Paleo Honey-Ginger Delicata Squash Recipe

Delicata squash is my absolute favorite squash. It’s probably the easiest winter squash to cook and deal with. Plus, you can eat the skin! These Honey-Ginger Delicate Squash are perfect with any meal. You could even have them for dessert!

If you’ve never tried delicate squash, this is a great starter recipe. It’s super simple, and delicious.

AIP Paleo Honey-Ginger Delicata Squash Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: about 4 servings

AIP Paleo Honey-Ginger Delicata Squash Recipe delicata squash AIP Paleo Honey-Ginger Delicata Squash Recipe IMG 6983

Ingredients

1 delicata squash
1/4 cup melted coconut oil
cinnamon, to taste
1 tablespoon ground ginger
2 tablespoons honey
1/2 teaspoon sea salt

Instructions

Preheat oven to 400° F.
Slice delicata squash into about 1/2 inch thick rounds.
Remove seeds.
Place delicata rounds onto baking sheet, lined with parchment paper.
Pour on melted coconut oil.
Flip delicata rounds over, coating with coconut oil.
Sprinkle on cinnamon, to taste.
Sprinkle ground ginger over delicata rounds.
Drizzle honey over delicata rounds.
Sprinkle on sea salt.
Place on middle rack of oven for about 30 minutes, or until baked through.
Remove from oven.
Let sit for 3 minutes before serving.

http://www.paleocajunlady.com/aip-paleo-honey-ginger-delicata-squash-recipe/

So, just to keep y’all in the loop, I’ve had some changes happening as of last month. I was supposed to start up the new site, Tara’s Healing Home, and offer new monthly meal plans. Well, when I started thinking about the meal plans, I thought, if I do it for you, it won’t really be helping you. But, if I teach you how to do it, you’ll get more from it. And, I’ve been working with some really cool people, on some amazing projects. Pretty much what I’ve decided is to completely change the direction of the new site, to better serve you. This new site will be focused more on learning to use the AIP and my healing fitness program to finally rid yourself of sickness and low energy. I will have everything including sample meal plans, courses on proper macro calculation, meal planning, and batch cooking, cooking demos, and workout videos. This will help those of you who would like to start working out, but are afraid to because of your fear of a flare. This fear is what stops you from healing. Going into exercise too fast and too hard is what stops you from healing. This is what I hope to conquer with you.

I will let y’all know as soon as I get everything up and running. If you’d like to get started sooner, you could always join my Warrior Fit Challenge Group. My January group is doing great! They’re experiencing greater energy, building muscle, and simply enjoying life again. We’re having a blast! My new group starts on February 8, 2016! Email me for details at tara@PaleoCajunLady.com.

As always, I wish you good health……and, good food!

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

Instant Pot AIP Cabbage and Liver Meatball Soup Recipe

Y’all are just loving the Instant Pot recipes lately. Well, I’ve got a new one for you. This Cabbage and Liver Meatball Soup is completely AIP paleo, healthy, and perfect for those chilly winter days and nights. Plus, it’s a great way to get your liver in your diet. By using chicken livers, you get a much milder liver flavor. Mixed in with the other flavors, you won’t even know you’re eating liver!

Instant Pot AIP Cabbage and Liver Meatball Soup Recipe

Ingredients

Meatballs
1/2 pound chicken livers
1/2 pound ground beef
2 tablespoons Otto’s Naturals Cassava Flour
2 cloves garlic, minced
1 tablespoon each basil, oregano and rosemary
1/8 teaspoon sea salt
Soup
1 small head cabbage, chopped
2 carrots, sliced
2 cloves garlic, sliced
2 parsnips, spiralized (If you don’t have a spiralizer, just slice)
4 cups plus bone broth or chicken broth
1 tablespoon basil
salt, to taste

Instructions

First, make meatballs. Preheat oven to 375°F. Place chicken livers into food processor, and process until smooth. If you don’t have a food processor, simply chop liver into very small pieces. In large mixing bowl, combine all ingredients. Mix until incorporated well. Spoon out a little more than a tablespoon of mixture, roll into ball, and place on a baking pan lined with parchment paper. Continue until all mixture is used. Place in oven. Bake for 25 minutes. Remove from oven. Should make about 12 meatballs. Reserve for soup.
Fill Instant Pot inner pot with cabbage, carrots, garlic, and parsnip noodles.
Place meatballs on top.
Cover with broth, to about an inch below Fill line.
Add basil.
Close lid securely.
Press Soup button.
Allow to cook for 30 minutes.
When buzzer sounds, and cooking is done, press Off button.
Allow pressure to decrease naturally for 10 minutes.
Carefully, open lid.
Serve.
Add salt to taste.

http://www.paleocajunlady.com/instant-pot-aip-cabbage-and-liver-meatball-soup-recipe/

Hope y’all enjoy this nutrient filled, warming Instant Pot AIP Cabbage and Liver Meatball Soup. If you haven’t jumped on the Instant Pot bandwagon, you may want to seriously consider getting one. This wonderful appliance has transformed the way I cook. I can easily churn out dish after delicious dish, in half the time. And, if you already own an Instant Pot, you may want to consider purchasing a second inner pot. You will be able to easily go from cooking one meal to the next, with your second pot. This is great for when you’re batch cooking. I use my two inner pots all the time. I’ll cook one dish, then pop in another one right away, as the other one cools. Last week, I cooked four dishes in my Instant Pot, one right after the other. Now, that’s the way to cut down time during your batch cooking session!

Below, you’ll find links to the Instant Pot, extra inner pot, and the spiralizer I used to make the parsnip noodles.
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As always, I wish you good health…….and, good food!

*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation. Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

AIP Green Onion-Sage Pork Meatballs with Cranberry-Fig Dipping Sauce Recipe

Whew! Things have been busy around here! I’m sure you’re all feeling the holiday rush, too. It seems like everyone needs a bit of our time right now. Plus, there are gifts to get and wrap, parties to attend and host, and decorations to dig out of the attic and put up. I could go on forever! Continue reading “AIP Green Onion-Sage Pork Meatballs with Cranberry-Fig Dipping Sauce Recipe”