Thai Basil Beef with Carrots & Rainbow Chard (AIP)

Thai basil is one of my favorite herbs to both grow and to eat. It pairs perfectly with beef and adds a great punch of complex flavor to the dish, which is always welcome but especially when you are following AIP and have to avoid so many

Lemon Garlic Bok Choy & Mushrooms with Shrimp (AIP, SCD)

What else can I do with all this bok choy?! That was the question that lead to a stir fry combining bok choy, mushrooms, and shrimp in a flavorful lemon garlic sauce… and one of the tastiest AIP-friendly Asian inspired dishes I’ve yet to eat! Garden update

Turnip Greens and Pork (AIP, SCD)

The adventures of urban gardening continue and so does my desire to utilize every bit of what I grow… and so I give you turnip greens with pork this week! The picture may not be pretty but this humble dish is extremely satisfying and nutrient dense, as

Asparagus & Garlic Scape Soup (AIP, SCD)

Nothing says spring more than a vibrant green asparagus and garlic scape soup! Use your choice of greens – kale, spinach, chard, or even mustard or dandelion greens – and make it creamy with either cauliflower or white sweet potato, depending on your preference and dietary need.

Chicken & Mushroom Stew with Celery Root & Marjoram (AIP)

Celery root has recently become one of my favorite vegetables… and until not long ago, it was completely foreign to me. Ditto for several other ingredients in this delicious chicken & mushroom stew. Leeks? Bring them on! Shiitake mushrooms? Get in my tummy now! And marjoram? Oh

Grilled Curry Shrimp (AIP, SCD)

Grilling season is here and these curry shrimp skewers are an easy and flavorful break from the ordinary burgers and other typical BBQ fare. Shrimp tends to be a people pleaser (it is one of only two “creatures who swim” that the picky eater in my house

Pickled Radishes with Ginger and Garlic (AIP, SCD)

These quick pickled radishes are a treat for all of your senses… including your eyes! After just 30 minutes or so of chill time, the natural red pigment on the outside of the slices will infuse the brine with a hot pink hue that the white flesh

Curry Sweet Potato and Asparagus Salad (AIP)

This recipe is inspired by a Nepalese dish from a little hole-in-the-wall restaurant in Madison, Wisconsin called “tarkari,” which I’ve since learned actually refers generically to spicy vegetable curry originating in the Indian subcontinent (thank you Wikipedia!). The restaurant is called Himal Chuli and I still make

Maple Cranberry Orange Cookies (AIP)

Believe it or not, these maple cranberry and orange cookies actually came about through a bit of good fortune and not planning… but isn’t that always how the happiest accidents appear? If you are a regular follower of this blog, you know that I took an unplanned

Colorful Cauliflower Salad (AIP, SCD)

Purple cauliflower is the star of the show in this vibrant salad! Blanch it first to set the color, toss with dried cranberries or raisins for a bit of sweetness, then drizzle on some golden dressing and watch the magic happen with the acidity of the lemon
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