While I was vacationing at La Quinta Resort & Club, in California, I had the pleasure of dining at Morgan’s In The Desert. Morgan’s is an upscale, farm to table restaurant, home to chef Jimmy Schmidt, a pioneer of the farm-to table movement, and three time winner of the James Beard award.
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!
AIP Paleo Herbs de Provence Chicken & Mushroom Faux-Risotto
So, it feels like forever since I’ve posted a recipe for y’all. After taking a month off to finish Sickness To Fitness Quick Start Guide, releasing it, and taking a vacation in Vegas and California, I finally have a new recipe for you to enjoy. This AIP Paleo Herbs de Provence Chicken & Mushroom Faux Risotto is a one-pan wonder. It was one of the first meals I batch cooked when I came home from my vacay. Enjoy! Continue reading “AIP Paleo Herbs de Provence Chicken & Mushroom Faux Risotto Recipe”
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!
You asked for it! And, we in the AIP community listened! I am beyond proud to announce the release of The Paleo AIP Instant Pot Cookbook!
It’s Here! The Paleo AIP Instant Pot Cookbook
If you can’t seem to get enough Instant Pot and pressure cooker recipes, we, the AIP community bloggers, have something for YOU! We have come together to create exclusive AIP recipes, 141 to be exact, especially for you. Our ebook, The Paleo AIP Instant Pot Cookbook, is a must-have for every pressure cooker enthusiast.
Today, I’d like to share one of the fabulous recipes in The Paleo AIP Instant Pot Cookbook with you. I chose the Swedish Meatballs & Mushroom Gravy recipe from Andrea Wyckoff of Forest and Fauna, mainly because I love Swedish Meatballs. Andrea’s recipe is on point!
by Andrea Wyckoff of Forest and Fauna•
One of my favorite savory dishes that I love to share with friends and family around the holidays.
Ingredients
1 pound ground beef
1 pound ground pork
¼ cup minced fresh parsley (divided)
2 tablespoons dried minced onion
1 teaspoon dried sage
½ teaspoon ground mace
½ teaspoon sea salt
2 cups sliced mushrooms (button or crimini)
1 large onion, chopped
½ cup bone broth (or coconut milk, or water)
3 tablespoons coconut aminos
Instructions
In a bowl mix together ground beef, pork, 3 tablespoons minced parsley, dried onion, sage, mace, and salt.
Once thoroughly mixed, form into meatballs about 1-inch in diameter.
Place mushrooms, onion, broth/coconut milk/water, and coconut aminosinto the Instant Pot®.
Add the meatballs.
Close and lock the lid.
Press the MEAT/STEW button and set cooking time to 35 minutes.
Once the time is up, quick release the pressure (using the instruc-tions on page 7).
Using a slotted spoon gently remove meatballs and transfer to a serving platter.
Using an immersion blender or a high-speed blender, purée the cooked mushrooms, onions, and broth into a nice creamy gravy. If the gravy is too thick, add a little more bone broth/coconut milk/water until the right consistency is reached.
Pour gravy over meatballs and garnish with remaining tablespoon of minced parsley.
This dish makes a wonderful appetizer as is, or main course when served over spaghetti squash,cauliflower rice, sautéed veggies, or warmed zucchini noodles.
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
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!
