It’s been one HOT summer, save for a week of (much welcomed) cooler weather… and I have NO complaints about any of it. :) Being in Canada, we actually get our fair share of heat and humidity, because it isn’t always the Great White North. One way I’ve been cooling off lately is making different frozen treats – so many, in fact, that I recently partnered with Jennifer Robins of Predominantly Paleo to make a whole book of them. What sets our book, ‘We Can ALL Scream for Ice Cream’ apart from many others, however, is that our treats are all Paleo Autoimmune Protocol (AIP) friendly! For me, these recipes are purely selfish, since I’m among the growing number in the Paleo community who have found even further improvements to health by cutting out inflammatory foods like eggs, nuts, seeds and nightshades.
Now these popsicles aren’t in the book, but they are AIP friendly! (Thankfully, I can actually tolerate chocolate, but I know that many who follow AIP can’t successfully re-introduce chocolate, so these are actually made with carob powder. If you can tolerate cocoa, you can certainly use it instead).
As I’ve discussed in the past, I have a number of food intolerances that can result in some pretty severe eczema. As such, I end up avoiding dairy, eggs, nuts, some nightshades and some seeds. Basically, for ease of explaining to those in the know, I say that I eat a Paleo Autoimmune Protocol diet, as this protocol avoids all of the above, along with avoiding the foods usually avoided when eating Paleo – namely grains, legumes, refined sugar, processed “vegetable” oils (corn oil, soy oil etc.), and processed food. While it’s easier to eat this way when eating in my own home, it’s much harder to avoid all these things when going out to eat, or even eating with other family members. So, I made it my mission recently to re-create a Paleo Char Siu or Chinese barbeque pork (also known as 叉燒), so that I could eat this protein staple of Cantonese cuisine without the repercussions.
It’s summer, it’s hot, and gardeners everywhere are rejoicing in their bounties! But what happens if you’ve got, uh… too much of a good thing going on? Just in time for August 8th – National Zucchini Day (yes, it’s a thing!), I’ve got this collection of zucchini recipes that will help you get some variety in preparing this summer squash!
I don’t actually grow zucchini myself because our little garden doesn’t seem to be too ideal for them for some reason (or it could be my black thumb). Thankfully though, I do have neighbors who gift us with zucchinis every year! Lots and lots of zucchinis.
All of these recipes are made with real food, gluten-free ingredients. Some recipes may contain dairy, legumes, gluten-free grains like millet or corn, and many other recipes are Paleo or even Paleo Autoimmune Protocol. In any case, there’s certainly enough here to inspire you to do something with everyone’s favorite bumper crop.
I fell down the internet hole known as Buzzfeed and found this video that will creep you out about 8 “food” products. I purposely put “food” in quotation marks because these products are certainly edible, but it doesn’t mean you should be eating them.
Not too long ago, I finally caved in and bought myself a new kitchen toy – a vegetable spiralizer. I’d been toying with the idea of getting one for well over a year now and I put it off because I have a box grater and a julienne peeler which can essentially do the same thing: make vegetables into strands. The problem was that both of those tools made short, non-noodle like strands, and they can to be a little harder on the knuckles, especially if you’re trying to get free child labor your child to help in the kitchen. The bonus in finally owning a spiralizer is that there is a certain novelty to having your vegetables in noodle form, so that’s resulted in more vegetable-eating and, the gadget is so easy to use that my son will happily help with this part of the food prep!
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