An AIP Meal From the Garden

An AIP Meal From the Garden

There was a work party at our community garden this last Saturday. Everyone brought food, we sat around and talked and ate then we got to work. My husband and I worked hard then brought home quite a bit of goodness for so early in the year. I love going home tired from being in the sun working. It was only three hours but it was enough.

Right when we got home I started pulling things out of the bag and making salads, a pesto and popsicles. I was so excited to have brought so much home. We harvested kale, squash, nasturtiums,  tons of lettuce, basil, raspberries, blueberries, rosemary, and strawberries. Here’s what I made!

Mixed Berry Salad

I like to add basil, mint or a little balsamic vinegar to it sometimes. Believe it or not the balsamic vinegar berries can be great with chicken.

 

AIP Basil Pesto

3 cups packed Basil

1 cup packed spinach

1/2 cup olive oil

1/4-1/3 cup coconut butter (I add this to taste)

4-5 cloves garlic (again to taste)

salt and pepper (to taste)

a little bit of lemon juice

Put the basil, spinach and 4 garlic cloves into the food processor and while pulsing slowly add the olive oil. Taste it and see if it needs more garlic. When it becomes smooth but not runny add the coconut butter. You don’t want it to become thick and pasty. Once it’s a consistency you like add the salt and pepper and then the lemon juice. This will harden up in the fridge so make sure to take it out and let it sit for about 10 minutes before serving.

This is a very unscientific recipe. But once the flavor is as you like it’s so good with so many things. We had it with Italian sausage on Saturday.

It will make a great basil pesto chicken salad for later in the week, here’s the recipe:

 

Basil Pesto Chicken Salad

2 boneless chicken breasts, diced

4 slices cooked and chopped bacon

1/4 cup paleo mayo

2-3 tablespoons basil pesto

Mix ingredients together and serve.

 

 

Lettuce Salad with Scallions, Avocado, Nasturtiums and Balsamic Dressing

Nasturtiums have a peppery flavor and make for a beautiful salad. A lemon dressing would compliment this as well

 

Zuchinni Salad

3 Zucchinis

1/2 Red onion

Paleo Greek dressing

Easy, Easy, Easy. Chop up the zucchini and mince the onion and add the dressing to taste. It will need to sit for at least an hour to soak up the flavor of the dressing. I like Primal Kitchen Greek Vinaigrette.

 

 

Radish and Cumber Salad from Paleo Leap

 

 

Sophie Van  Tiggelen’s “Crunchy Red Cabbage and Kale Salad”

from her book Simple French Paleo (which is a staple in our house)

 

 

Rosemary Strawberry Popsicles

Recipe from Glow Pops by Liz Moody

I can’t get enough of these Strawberry popsicles and this book is worth every penny. There is nothing in it that isn’t delicious.

 

Most of these dishes will last the week for lunches which is an awesome timesaver.

May your week be delish!



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