Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

I have shared a recipe for Fresh Strawberry Pie before, but as I mentioned last week I am now having to follow the AIP (Autoimmune Protocol) diet so I wanted an option that is AIP friendly.  I also shared last week an AIP Pie Crust to go with it.  Once you have your crust made, the rest of this recipe is very similar to my original with just a few minor changes.

First, wash and cut the lids off of all the strawberries.  I like to leave mine whole to make it extra easy!

Then fill up a measuring cup to 8 cups worth.  I love this large batter bowl from Pampered Chef.  It goes up to an 8 cup measuring mark and it comes in handy for times like this when you have a large quantity of something.

Then remove 2 cups worth of strawberries and put them in a sauce pan.  Add the honey and lemon juice.  Bring to a boil over medium high heat then reduce heat and simmer, stirring often, for about 20-25 minutes.  You want it to be slightly thickened when done.

Use the back of a wooden spoon to start mashing the strawberries up and then after about 10-15 minutes take a potato masher and mash them all up.  When they are all mashed up and the sauce is thickened turn off the heat.

Arrange the rest of the strawberries in the baked pie shell.

Carefully pour the cooked mixture on top of the strawberries.  I like to kind of spoon it on evenly all over.

Then put the pie in the refrigerator to chill until you are ready to serve!

AIP FRESH STRAWBERRY PIE!!

Here is your printable recipe!

AIP Fresh Strawberry Pie

 

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This is a delicious, healthy summer dessert that is perfect even on the AIP diet!

Author: A Fireman's Wife

Ingredients

• 1 (9 inch) baked pie shell
• 8 cups strawberries
• ½ cup honey
• 1 tablespoon lemon juice

Instructions

1. First, wash and cut the lids off of all the strawberries. I like to leave mine whole to make it extra easy.
2. Fill up a measuring cup to 8 cups worth.
3. Then remove 2 cups worth of strawberries and put them in a sauce pan. Add the honey and lemon juice. Bring to a boil over medium high heat then reduce and simmer, stirring often, for about 20-25 minutes. You want it to be slightly thickened when done.
4. Use the back of a wooden spoon to start mashing the strawberries up and then after about 10-15 minutes take a potato masher and mash them all up. When they are all mashed up and the sauce is thickened turn off the heat.
5. Arrange the rest of the strawberries in the baked pie shell.
6. Carefully pour the cooked mixture on top of the strawberries. I like to kind of spoon it on evenly all over.
7. Then put the pie in the refrigerator to chill until you are ready to serve!

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Anyone on the AIP (Autoimmune Protocol) Diet knows how time consuming some of the recipes can be and I love that this one is as simple as my original wheat version of a pie crust.  Most of you probably know that I found out I have celiac disease about a year and a half ago, but with just cutting out gluten I was not getting better and would still get lots of weird autoimmune symptoms.  Even though I had tried a restricted diet for awhile, I decided to really get serious a few months ago and try the AIP Diet.  I am not totally symptom free every day, but most days I have seen a huge improvement.  Like anything, even a healing diet can take time.  So if you can eat whatever you want, totally check out my original pie crust.  If you are just gluten free, you can even substitute a gluten free 1 to 1 flour in my original recipe.  If you are like me and can’t have the ingredients in a gluten free flour I totally recommend giving this one a try!

I have found that AIP recipes can be tricky and sometimes only work with certain flours and ingredients.  I will share a link at the end of this posts for the Cassava flour and palm shortening I use.

Start by measuring out the palm shortening in a measuring cup and stick it in the freezer to chill for about 5 minutes while you gather the rest of your ingredients.  (Sorry, I realized I used the crummiest measuring cup I own here!) Just don’t forget about it and let it freeze!

In a bowl measure out the flour and then add in the chilled palm shortening. With a pastry blender, or clean hands if you don’t have one, work your mixture all together.  I actually use both.  With my right hand I use the pastry blender and then I work on continuing to get it all crumbled up with my left hand.  You want it to look like the picture below when you are all done.  You can also use a fork and your hands if you don’t have a pastry blender.  

Next add in the apple cider vinegar and 3 tablespoons of ice water.  Mix together with a fork until it all comes together.  If it still seems a little dry add in one more tablespoon of ice water.  You want the dough to easily hold together. If you are not making the pie right away pat the dough into a disk and wrap in plastic wrap.  You can store this in the fridge for up to a week.  If you’re making the pie right away form into a disk and place between two pieces of parchment paper.  Roll the dough out until it will fit in and up the sides of your pie plate.  About 1/4 inch thick. 

When the dough is all rolled out carefully remove the top piece of parchment paper and then carefully flip the dough and bottom piece of parchment paper into the pie plate.

Use your fingers to get the dough all pushed down and even in the pie plate.  I have found this dough to be very forgiving.  If it starts to crack on one side while rolling it, pull up the parchment paper on that side and press it back together and then keep rolling.  If it cracks a little after transferring it to the pie plate just use your fingers to press it back together.  Feel free the crimp around the edge if you want. 

Then fill as desired and bake according to pie directions.  Or as I did here for a baked unfilled pie shell, prick the bottom and sides of the crust all over with a fork.  Bake at 450 degrees for 10-12 minutes or until lightly browned.  Cool before filling.  

Perfect and all ready for your no-bake fruit pies this summer, or really any recipe that calls for a pie crust…even on the AIP diet!  I just went strawberry picking last weekend and I figured out an AIP version of my Fresh Strawberry Pie.  I will share the recipe next week!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

shop this post….

Otto’s Cassava Flour

Organic palm shortening

Apple cider vinegar

Here is your printable recipe!

AIP Pie Crust

 

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This crust is very simple and allows you to still enjoy a fun dessert now and then, even on the AIP diet!

Author: A Fireman's Wife

Recipe type: Pie Crust

Ingredients

• 1 cup Otto's Cassava flour
• ½ cup palm shortening
• 1 teaspoon apple cider vinegar
• 3 - 4 Tablespoons ice water

Instructions

1. Measure out the palm shortening in a measuring cup and stick it in the freezer to chill for about 5 minutes while you gather the rest of your ingredients.
2. In a bowl measure out the flour and then add in the chilled palm shortening. With a pastry blender, or clean hands if you don’t have one, work the mixture all together. I actually use both. With my right hand I use the pastry blender and then I work on continuing to get it all crumbled up with my left hand. You can also use a fork and your hands if you don't have a pastry blender.
3. Next add in the apple cider vinegar and 3 tablespoons of ice water. Mix together with a fork until it all comes together. If it still seems a little dry add in one more tablespoon of ice water. You want the dough to easily hold together.
4. Then form into a disk and place between two pieces of parchment paper. Roll the dough out until it will fit in your pie plate. About ¼ inch thick. (If you are not making the pie right away pat the dough into a disk and wrap in plastic wrap. You can store this in the fridge for up to a week.)
5. When the dough is rolled out carefully remove the top piece of parchment paper and then carefully flip the dough and bottom piece of parchment paper into the pie plate.
6. Use your fingers to get the dough all pushed down and even in the pie plate. I have found this dough to be very forgiving. If it starts to crack on one side while rolling it, pull up the parchment paper on that side and press it back together and then keep rolling. If it cracks a little after transferring it to the pie plate just use your fingers to press it back together. Feel free the crimp around the edge if you want.
7. Then fill as desired and bake according to pie directions. Or as I did here for a baked unfilled pie shell, prick the bottom and sides of the crust all over with a fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool before filling.

Notes

This recipe is for one pie crust so just double it for two or if you need crust for the top.

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AIP Pie Crust!!

Last summer we finished our backyard and that included planting a few fruit trees.  One of those trees is a fig tree and this spring we have been getting lots of figs.  I honestly didn’t really know what to do with them so I thought, why not try jam?!?!  It turned out to be a great choice as this is a delicious addition to fresh baked bread and rolls.  I haven’t tried it yet but I could see this also being good on pork chops….I will have to give that one a try!  I am currently following the autoimmune diet (AIP) to help get rid of more symptoms that were not going away just being gluten free.  With that being said, I made this jam just using three AIP compliant ingredients, figs, honey, and fresh lemon juice.  It is still wonderfully sweet and thickens beautifully!

In these photos I made this with 5 large figs but I have also doubled it and it still works great.  Chop the figs into 1/4-1/2 inch pieces.  Even though everything gets mushed while cooking, I like the smaller pieces so you don’t end up having so many big chunks of the skin in the jam.  These photos don’t even show it cut up quite as small but I learned I like it better when it do.  Add the figs, honey and lemon juice to a small saucepan.  Bring to a boil over medium high heat uncovered.

Boil for about 10-12 minutes stirring frequently and smashing the figs against the side of the pan with the back of a wooden spoon.  Once the figs really get boiling reduce the heat down if needed, just still keep it at a boil.  Using a potato masher also helps mash everything up really well.  

The jam is finished when it is thickened and the liquid has reduce by about half.  Pour into a Mason jar and let cool on the counter.  When cooled store in the refrigerator.

This is wonderful served on warm bread or rolls.  This Irish Soda Bread is my favorite and is AIP compliant.  I just make it without the raisins if I know I will be spreading jam on it.

When you have fruit trees you know you can get lots of fruit at once.  These cute little tags are perfect for adding to Mason jars to give extra jam away as gifts.  I just wrote on the tag with a fine point sharpie. 

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

shop this post….

Scalloped paper label tags

Wide mouth 8 ounce Mason jars

8 ounce regular Mason Jars

Gingham napkins

Here is your printable recipe!

Fig Jam

 

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This fig jam is easy to make and so delicious on fresh warm bread and rolls!

Author: A Fireman's Wife

Recipe type: Jam

Ingredients

• 5 large figs, cut into ¼-1/2 inch pieces
• ⅓ cup honey
• 1 tablespoon fresh lemon juice

Instructions

1. Add the figs, honey and lemon juice to a small saucepan. Bring to a boil over medium high heat uncovered.
2. Boil for about 10-12 minutes stirring frequently and smashing the figs against the side of the pan with the back of a wooden spoon. Once the figs really get boiling reduce the heat down if needed, just still keep it at a boil. Using a potato masher also helps mash everything up really well.
3. The jam is finished when it is thickened and the liquid has reduce by about half.  Pour into a Mason jar and let cool on the counter.  When cooled store in the refrigerator.

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FIG JAM

perfect on fresh warm bread and rolls!!

For the crust:

In a medium bowl whisk together the flour, baking powder, and salt.  In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar.  Add in the coconut milk and vanilla.  With the mixer on low, slowly add in the flour mixture.  Increase speed to medium and beat for 1-2 minutes until dough comes together.  Pat into a round disc and wrap in plastic wrap.  Refrigerate for at least 1 hour.

Preheat oven to 350 degrees.  Spray the tart pan, or pans, with non stick cooking spray.  Remove dough from refrigerator and place between 2 pieces of plastic wrap.  Roll out the dough until it is about 1/4 inch thick.  Remove the top sheet of plastic wrap.  Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.

Press the dough down in the tart pan and make the edges around the top circle as neat at you can.

Continue until all the dough is used up.  Just re-roll the dough between the plastic wrap when needed.  I think I got about 14-15 tarts.  I do have two tart pans but if you don’t you can wait and bake the last few after the first batch is done, or just make 12.  Then prick the bottom of the dough with a fork.  

Bake the tarts for about 13 minutes and remove from the oven.   After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.  

While the crust is cooling, make the vanilla pudding.

For the pudding:

In a medium saucepan whisk together sugar, cornstarch, and salt.  Turn on the heat to medium and whisk in the coconut milk and vanilla.  Continue whisking until thick and bubbly, about 5 minutes.  Remove from heat and spoon the warm pudding into the cooled mini tarts.

Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.

When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange.  Feel free to change up the fruit for the occasion or holiday.  Just using blueberries and strawberries would be perfect for all the summer holidays coming up!

These were such a fun little dessert to have out at the baby shower!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

a few helpful links….

mini tart pans

full fat coconut milk

gluten free flour

pure vanilla extract

Here is your printable recipe!

Gluten and Dairy Free Mini Fruit Tarts

 

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These are a great dessert to have out at any party or special occasion!

Author: A Fireman's Wife

Recipe type: Dessert

Ingredients

• Tart Crust
• 1 cup plus 3 tablespoons gluten free 1 to 1 flour blend
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons dairy free butter, cold
• ⅓ cup sugar
• 4 tablespoons full fat coconut milk, I use from the can
• ½ teaspoon pure vanilla extract
• Vanilla Pudding
• ½ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 13.5 oz can full fat coconut milk
• 1 teaspoon pure vanilla extract
• Fruit Topping
• strawberries, cut up
• kiwis, cut up
• blueberries
• 1 small can of mandarin oranges, drained
• (or any fruit to go with the holiday or occasion)

Instructions

1. In a medium bowl whisk together the flour, baking powder, and salt.
2. In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar. Add in the coconut milk and vanilla. With the mixer on low, slowly add in the flour mixture. Increase speed to medium and beat for 1-2 minutes until dough comes together. Pat into a round disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Spray the tart pan, or pans, with non stick cooking spray.
4. Remove dough from refrigerator and place between 2 pieces of plastic wrap. Roll out the dough until it is about ¼ inch thick.
5. Remove the top sheet of plastic wrap. Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.
6. Press the dough down in the tart pan and make the edges around the top circle as neat at you can.
7. Continue until all the dough is used up. Just re-roll the dough between the plastic wrap when needed. I think I got about 14-15 tarts. I do have two tart pans but if you don't you can wait and bake the last few after the first batch is done, or just make 12.
8. Then prick the bottom of the dough with a fork.
9. Bake the tarts for about 13 minutes and remove from the oven. After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.
10. While the crust is cooling, make the vanilla pudding.
11. In a medium saucepan whisk together sugar, cornstarch, and salt. Turn on the heat to medium and whisk in the coconut milk and vanilla. Continue whisking until thick and bubbly, about 5 minutes.
12. Remove from heat and spoon the warm pudding into the cooled mini tarts.
13. Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.
14. When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange. Feel free to change up the fruit for the occasion or holiday.

Notes

For the gluten free flour blend I use King Arthurs Measure for Measure flour, or Bob Red Mills 1 to 1 flour.

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GLUTEN AND DAIRY FREE MINI FRUIT TARTS

perfect for all your spring and summer parties!

I actually don’t have a million pictures of all the step by step process that I usually have but I still wanted to share.

In the bowl of your mixer add the cream cheese, sour cream, and hot sauce.  With the paddle attachment mix on about medium speed until well combined.  Next drain about half the liquid off the tomatoes and discard.  Add tomatoes with half their juice, cumin, green chilies, and Monterey Jack cheese to the mixer.  Mix until combined.  Pour mixture into a small slow cooker or put into a storage container in the refrigerator until you are ready to heat and serve.  Turn the slow cooker on high until the cheese melts and stir every 10-15 minutes.  Then turn down to low to keep the dip warm while serving.  Serve with tortilla chips or your favorite crackers!

Here is your printable recipe!

XOXO

JEN

Slow Cooker White Queso Dip

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: A Fireman's Wife

Ingredients

• 2 (8oz) packages full fat cream cheese
• 1 cup full fat sour cream
• ½ teaspoon hot sauce
• 1 (10oz) can mild diced tomatoes with green chilis
• 1 teaspoon ground cumin
• 4 oz can diced green chilies
• 8 oz grated Monterey Jack cheese (grate your own)

Instructions

1. In the bowl of your mixer add the cream cheese, sour cream, and hot sauce.  With the paddle attachment mix on about medium speed until well combined.
2. Next drain about half the liquid off the tomatoes and discard.  Add tomatoes with half their juice, cumin, green chilies, and Monterey Jack cheese to the mixer.  Mix until combined.
3. Pour mixture into a small slow cooker or put into a storage container in the refrigerator until you are ready to heat and serve.  Turn the slow cooker on high until the cheese melts and stir every 10-15 minutes.  Then turn down to low to keep the dip warm while serving.  Serve with tortilla chips or your favorite crackers!

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SLOW COOKER WHITE QUESO DIP

the perfect addition to any party!

When I started my diet several months ago to help cut back on inflammation one of the things I had to cut initially was eggs.  I was so used to eating some form of eggs on most mornings that I wanted to find something else hardy that was going to stay with me and not leave me hungry within an hour.  I searched around and after tweaking a few things together this is what I came up with.  I love how this makes a large amount so I save the leftovers in the refrigerator and eat it for breakfast throughout the week.  I am not going to lie, this takes about 45 minutes to prepare even with me pre-cutting up the butternut squash the night before.  And I know we all don’t have time for that every morning so leftovers are great!

As I mentioned above I often pre-cut up my butternut squash the night before because it is a little bit of a process.  When making this meal I either buy one small butternut squash or one large one that is cut in half and I save the other half for the next time I make this. In these pictures I used a large butternut squash.  This probably could have used a post all on it’s own but here are the steps for cutting up a butternut squash.

Before we start I need to share this y-peeler with you.  Don’t even try to peel one of these without a really sharp peeler.  You will probably start crying, well maybe not, but it will be super frustrating and almost impossible.  This OXO Y-peeler right here is a lifesaver and goes through the squash like butter!

Cut the ends off the squash.

With the y-peeler peel away from you and keep your fingers out of the way as this baby is sharp!

Once peeled stand it up and slice it in half as even as you can.

With a metal spoon scrape out the seeds.

When using a large squash I bag up one of the halves to use for next time.  It has always been fine in the refrigerator for about 5-6 days.

With the other half, lay it down and then cut it in half across the middle.

With one of the halves start making slices about 1/4- 1/2 inches wide.

Then with each slice cut them into 1/4-1/2 inch strips.

Slice each of those strips into 1/4-1/2 inch cubes.  Usually I am doing this the night before so I just pop them right into a storage bag.  If you are making the hash right away just put them in a bowl while you are cutting up the rest.

This usually comes out to about 3-4 cups of cubed squash.  Because all squash are a little different it is never exact and I just use my judgement if it is big enough to split or if I can use the whole thing.  It has always turned out great no matter what!

When you are ready to make the hash add about 1/2 cup avocado oil to a large skillet on medium heat.  I honestly never measure.

Add the butternut squash.

Add the chopped onion.  I like to pre-cut up that too if I can.  Stir around.

While that is cooking slice the apples and cut into about 1/2 inch pieces.  Add the apples and water to the skillet and stir.

Let that continue to cook and stir often while you season the meat.  I usually use ground pork, my favorite, but I also have used ground turkey or ground chicken.  I try to buy what I can find organic or at least all natural.  Here is what you need to season the meat.  

Add the spices right on top of the meat.

I take my spoon and kind of mix them together a little first.

Then I mix the seasonings into the meat.

Move the squash, apples, and onion to the side of the pan and add another tablespoon or two of avocado oil.

Add the meat to the pan and kind of push it down to fill the space.  Let it sit and cook for a minute or two before you start breaking it up.

Continue to break it up and stir it around until it is no longer pink.

Then mix it all together.

Roughly chop up a big pile of greens.  I usually buy the pre-washed containers of power greens or super greens but you can also use just spinach.

Add to the skillet and then stir it around. I usually have the heat turned down to medium low by now.

It won’t take long to wilt and look like you hardly have any spinach in the pan.

Finally start seasoning it with pink salt and fresh ground black pepper.  I usually do a few rounds of the salt and pepper and I just keep cooking it and stirring in between.

I will often taste it, cool the bite first, to see if it needs more salt and pepper and add more if needed.  When it tastes to your liking turn off the heat and serve.  Refrigerate the leftovers to eat throughout the week!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

OXO Y Peeler

large cast iron skillet

Here is your printable recipe!!

XOXO

JEN

Autumn Breakfast Hash

 

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Cook time

45 mins

Total time

45 mins

 

This is a warm hearty breakfast with all the yummy fall flavors!

Author: A Fireman's Wife

Recipe type: Breakfast

Ingredients

• 1 large butternut squash cut in half, or 1 small, peeled and cut into ¼-1/2 inch cubes (about 3½ - 4 cups)
• Avocado oil for cooking (about ½ cup plus 1-2 tablespoons divided)
• 1 medium onion, diced
• 2-3 apples cored and diced (depends on preference and size)
• 4 tablespoons water
• 1 pound ground pork, (chicken or turkey may also be used)
• 1 teaspoon dried sage
• 1 teaspoon pink salt
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• about 3 cups spinach or power greens roughly chopped
• pink salt and fresh ground black pepper to taste (omit pepper for AIP)

Instructions

1. Add about ½ cup avocado oil to a large skillet on medium heat.
2. Add the butternut squash and diced onion. Stir around.
3. Dice up the apples and add to the skillet along with the water. Continue to cook and stir while you prepare the meat.
4. In a medium bowl add your ground pork, sage, salt, thyme, and garlic powder. Stir it all together.
5. Move the squash, apples, and onion to the side of the pan and add another tablespoon or two of avocado oil.
6. Add the meat to the pan and kind of push it down to fill the space. Let it sit and cook for a minute or two before you start breaking it up.
7. Continue to break it up and stir it around until it is no longer pink. Then mix it all together.
8. Add the spinach or power greens to the skillet and stir it around.
9. I usually have the heat turned down to medium low by now.
10. It won't take long for the spinach to wilt and look like you hardly have any in the pan.
11. Finally start seasoning it with pink salt and fresh ground black pepper. I usually do a few rounds of the salt and pepper and I just keep cooking it and stirring in between.
12. I will often taste it, cool the bite first, to see if it needs more salt and pepper and add more if needed. When it tastes to your liking turn off the heat and serve.
13. Refrigerate the leftovers to eat throughout the week!

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AUTUMN BREAKFAST HASH

a warm hearty breakfast with all the yummy fall flavors!

Gluten Free Pumpkin Pancakes

I always love shortcuts in the kitchen and even before celiac disease we would often buy Kodiak Cakes pancake mix when I needed to be quick and not make them from scratch.  Once diagnosed, I found that Kodiak Cakes make a gluten free version and we were all amazed how similar they taste to the regular ones.  So when making these pumpkin pancakes I had the idea to just doctor up the Kodak Cakes! So nice and easy!!

DIRECTIONS:

In a large bowl add the Kodiak Cakes Gluten Free Flapjack and Baking Mix.  Add the milk, or Almond milk if you want to keep it dairy free, and mix.

Add in the pumpkin puree.

Mix together and add in cinnamon and ginger.  Mix well!

Heat a griddle pan on the stove, I usually have it between medium and medium low or it gets too hot, and baste with coconut oil.

Ladle the pancake mix onto the griddle and cook pancakes until bubbly and slightly browed on the bottom then flip.

I re-baste the pan with the coconut oil between every round of pancakes.

Serve warm with organic pure maple syrup and enjoy those yummy flavors of fall!!

Affiliate links are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

Gluten Free Kodiak Cakes

Lodge Cast Iron Griddle 

Here is your printable recipe!

XOXO

JEN

Gluten Free Pumpkin Pancakes

 

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This is a great way to doctor up gluten free pancake mix so you can still enjoy yummy pumpkin pancakes in the fall!

Author: A Fireman's Wife

Recipe type: Gluten Free Pumpkin Pancakes

Ingredients

• 2 cups gluten free Kodiak Cakes Flapjack and Baking Mix
• 2 cups milk or Almond Milk
• ½ cup canned pumpkin puree
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• coconut oil for cooking
• pure organic maple syrup for serving

Instructions

1. In a large bowl add the Kodiak Cakes Gluten Free Flapjack and Baking Mix. Add the milk, or Almond milk if you want to keep it dairy free, and mix.
2. Add in the pumpkin puree.
3. Mix together and add in cinnamon and ginger. Mix well!
4. Heat a griddle pan on the stove, I usually have it between medium and medium low or it gets too hot, and baste with coconut oil.
5. Ladle the pancake mix onto the griddle and cook pancakes until bubbly and slightly browed on the bottom, then flip.
6. Re-baste the pan with the coconut oil between every round of pancakes.
7. Serve warm with organic pure maple syrup and enjoy those yummy flavors of fall!!

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GLUTEN FREE PUMPKIN PANCAKES

an easy way to bring in those yummy flavors of fall!!

Being gluten free, and trying to eat a little healthier, I did modify the recipe from the original.  They turned out so soft and fluffy, almost muffin like, and the chocolate with the pumpkin had us all going back for seconds and maybe even thirds!  These are not the prettiest cookies, as I didn’t realize they would not spread out, so next time I might try and make them look a little neater.  Or forget about making them look pretty and just glop them right on there like I did!

Directions:

Pre-heat the oven to 350 degrees.  In a large bowl, I used the bowl of my mixer, add the canned pumpkin, egg, oil, sugar, baking powder, flour, cinnamon, salt, baking soda, almond milk, and vanilla extract.  Mix on medium speed with the paddle attachment until well blended.  Add in the chocolate chips and mix on low until combined.  I used dark chocolate chips, Enjoy Life brand.  I get them at Sprouts or Target.  I like that brand  because it is free of all the major allergens.  You could also use semi-sweet chocolate chips if you don’t like dark chocolate.  I think the dark chocolate was pretty perfect with the sweet cookie though!

Drop by spoonfuls onto an un-greased cookie sheet.  My spoonfuls were probably at least a good 2 tablespoons.  I always use my stoneware when baking cookies, from Pampered Chef, as I feel like my cookies turn out so much better.  Bake at 350 degrees for about 15-17 minutes.  Just adjust the time down and watch them if you make smaller cookies.  These did not spread out at all and seriously came out looking almost the same as when I put them in!

Let cool on wax paper and then dive right in!!

These were seriously so good and will definitely be added to our fall pumpkin baking line up!  Here is your printable recipe!

Pumpkin Chocolate Chip Cookies!!

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

These are so yummy and perfect to bring to any fall parties or just to snack on at home!

Author: A Fireman's Wife

Recipe type: Cookies

Ingredients

• 1 can pumpkin puree (15 oz)
• 1 egg
• ½ cup avocado oil
• 1 cup coconut sugar
• 2 teaspoons aluminum free baking powder
• 2 cups Bob's Red Mill Gluten free 1 to 1 flour
• 1 teaspoon cinnamon
• 1½ teaspoons salt (I use fine ground pink salt)
• 1 teaspoon baking soda
• 1 teaspoon almond milk
• 1 teaspoon vanilla extract
• 1 cup Enjoy Life brand dark chocolate chips (can use semi-sweet if you prefer)

Instructions

1. Pre-heat the oven to 350 degrees.
2. In a large bowl, I used the bowl of my mixer, add the canned pumpkin, egg, oil, sugar, baking powder, flour, cinnamon, salt, baking soda, almond milk, and vanilla extract. Mix on medium speed with the paddle attachment until well blended. Add in the chocolate chips and mix on low until combined.
3. Drop by spoonfuls onto an un-greased cookie sheet. My spoonfuls were probably at least a good 2 tablespoons.
4. Bake at 350 degrees for about 15-17 minutes. Just adjust the time down and watch them if you make smaller cookies.
5. After about 5 minutes transfer cookies to wax paper and let cool completely.

Notes

These cookies did not spread out at all and seriously came out looking almost the same as when I put them in!

3.5.3251

XOXO

JEN

OTHER FALL RECIPES YOU MIGHT LIKE….

~ Pumpkin Pancakes with Homemade Syrup

~ Pumpkin Bread

~ Pumpkin Turkey Chili

~ Roasted Pumpkin Seeds

~ Broomstick Appetizers 

~ Pumpkin Salted Caramel Rice Krispie Treats

PUMPKIN CHOCOLATE CHIP COOKIES

the perfect fall treat!!

This Chicken Sausage with Zucchini is the perfect quick and easy meal for those busy weekday nights……that is also Gluten Free and Paleo!

Being on a strict diet I have learned that most meals that I am able to eat cannot be prepared quickly.  That can make it really tough when sometimes you just want, or need, a quick meal!  I have been following the AIP protocol to help get rid of some other autoimmune symptoms that were not going away with just my gluten free diet.  One thing I can have is sausage as long as it is organic, gluten free, and doesn’t have any other ingredients that are on the food no-no list.  I found a few sausages that work for me and are great for a quick lunch or dinner!

These ones I find at Sprouts.

These ones I get at Costco.  Both are super yummy and will work great in this recipe.  I say recipe but there is really not much to it and more of an idea!  I will share the basic amounts that I used but of course this is so easy to customize and add more or less depending on the size of your group.

In a large skillet over medium heat add some avocado oil.  This is what I use below.  I switched to avocado oil whenever I am going to be cooking with heat because it has a high smoke point.  Last time I was at Costco I saw they finally carry the big bottles of this! (This is not the big bottle in the picture.)

To the skillet add diced onion.  Then slice up the zucchini and add that to the skillet.  Stir around and season to taste with pink salt, pepper, and a little garlic powder.  Feel free to add more avocado oil while cooking if needed.  I often like to.  Continue cooking and occasionally stirring while you slice up the sausage.  I like to slice it on a diagonal.  Add in the sausage and heat through until warm, both of the sausages I pictured above are already cooked.

That is it!  A super quick and easy meal that is healthy and really yummy too!

Here is your printable recipe!

Chicken Sausage Wish Zucchini

 

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This is a great quick and easy meal that is gluten free and paleo!!

Author: A Fireman's Wife

Ingredients

• 4-5 Tablespoons Avocado Oil or more
• ½ cup onion, chopped
• 2-4 zucchinis sliced (depending on the size, 2 large or 4 small will work)
• 4 organic pre-cooked chicken sausage links
• Pink salt to taste
• Freshly ground black pepper to taste
• garlic powder to taste

Instructions

1. In a large skillet over medium heat add the avocado oil.
2. To the skillet add the diced onion. Then slice up the zucchini and add that to the skillet. Stir around and season to taste with pink salt, pepper, and a little garlic powder. Feel free to add in more avocado oil while cooking if needed.
3. Continue cooking and occasionally stirring while you slice up the sausage. I like to slice it on a diagonal. Add the sausage to the skillet and heat through until warm.
4. When the zucchini has finished cooking to your liking you are ready to serve!

3.5.3251

XOXO

JEN

Organic Chicken Sausage With Zucchini

for a quick gluten free and AIP friendly meal!

These chicken lettuce tacos are so yummy and great if you are trying to avoid grains or are on any kind of diet like Keto, Paleo, or AIP!

So after being diagnosed with celiac disease, and now also 3 of my kids, my husband on the Keto diet to get healthy and loose weight, we definitely have lots of diet restrictions around here!  I was still having other autoimmune symptoms, even after going gluten free, so I have taken it a step further and eat mostly grain, corn, nut, egg, and nightshade free too.  So far it seems to be helping eating foods that help calm my immune system and not inflame it!  I will cheat once a month or so and have something made with almond or gluten free flour and eggs but it is more of the exception for a holiday or special day and not the norm.

Wanting and having tacos on my crazy restricted diet can make it challenging so I became creative with using lettuce for a shell, a tomato free salsa, and seasoning that also excludes tomatoes and peppers.  So far it has been a hit and even my picky boys enjoy them too.  Now I am not going to tell you that they taste like regular tacos at all, but they are a great substitute when diet changes are necessary or if you just want a yummy healthy meal!

Instructions:

For the salsa gather your mangos, kiwi, lime, cilantro, onion any color (sorry not pictured), and salt and pepper (omit pepper for AIP).

To make it easy I just use frozen organic mangos.  I fill up my two cup glass measuring cup all the way to the top with mangos and then I dice them up into about 1/2 inch pieces.  Add mangos to a medium bowl and then add diced kiwi, chopped onion, cilantro, lime and Himalayan pink salt and fresh ground black pepper to taste.  Mix it all up.  Taste and add more salt and pepper if needed.  

Here is what you need for the chicken.

Heat your skillet on medium with about 3-4 tablespoons avocado oil.  I actually use avocado oil in place of olive oil now whenever I am heating the oil because it has a high smoke point and olive oil does not.  I save olive oil for using in dressings or sauces that are not being heated.  Slice up the chicken into small slices and add to to the pan.

Season to taste with turmeric, garlic powder, onion powder, oregano, salt and pepper (omit for AIP).  I season this pretty heavily with a couple rounds because that is where you are going to get most of your flavor.  Once the chicken is cooked feel free to taste and add more if needed.

Wash and prepare the lettuce.  I have used both green leaf and iceberg for this.  Green leaf is more nutritious and iceberg is easier to get perfect little lettuce boats.  For iceberg cut off the end and then separate out all the lettuce.  For green leaf separate and wash.  Let dry and set aside. 

Slice up an avocado into thin slices.  I make the slices while the avocado is still in its shell and then I take a large spoon and gently scoop it out.  

Now it’s time to assemble the taco.  In your lettuce add chicken, salsa, avocado slices and season with additional pink salt.

Enjoy!  Here is your printable recipe!

Chicken Lettuce Tacos With Mango Kiwi Salsa and Avocado

 

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These are perfect if you are on the Paleo, Keto, or AIP diet!

Author: A Fireman's Wife

Recipe type: Chicken Lettuce Tacos

Ingredients

• Salsa
• 2 cups frozen organic mangos diced into about ½ inch pieces
• 3 kiwi diced small about ¼ inch
• ¼ cup chopped onion, yellow or red is fine
• ¼ cup chopped cilantro
• juice of 1 lime
• Pink salt and black pepper to taste (omit pepper for AIP)
• Chicken
• 3-4 tablespoons avocado oil (honestly I don't really measure this I just dump some in the bottom of the pan)
• 2-3 chicken breasts sliced in small strips
• turmeric to taste
• garlic powder to taste
• onion powder to taste
• oregano to taste
• pink salt and pepper to taste (omit pepper for AIP)
• 1-2 Avocados sliced into thin slices
• Iceberg or green leaf lettuce washed, separated, and set aside

Instructions

1. Fill up a two cup glass measuring cup all the way to the top with frozen mangos and then dice them up into about ½ inch pieces. Add mangos to a medium bowl and then add diced kiwi, chopped onion, cilantro, lime and Himalayan pink salt and fresh ground black pepper. Mix it all up. Taste and add more salt and pepper if needed.
2. In a large skillet add avocado oil and heat on medium heat.
3. Slice up the chicken into small strips and add to to the pan.
4. Season to taste with turmeric, garlic powder, onion powder, oregano, salt and pepper. I season this pretty heavily with a couple rounds because that is where you are going to get most of your flavor. Once the chicken is cooked feel free to taste and add more if needed.
5. While the chicken is cooking prepare your lettuce and avocado.
6. To assemble, in the lettuce add chicken, salsa, avocado slices and season with additional pink salt.

3.5.3251

XOXO

JEN

OTHER RECIPES YOU MIGHT ENJOY

–Zucchini Lasagna

–Pumpkin Turkey Chili

Chicken Lettuce Tacos

with mango kiwi salsa and avocado