POTG Test Kitchen

As a society we have a love affair with Italian food.  Chain restaurants offering pizzas and large plates with copious amounts of pasta dot the landscape. But if you follow the AIP, what are your options? Thats why Chef Ann worked on these recipes to bring Italian flavors to the Autoimmune Protocol table. True, there isn’t any pizza or pasta here but there are flavorful options for you. With these recipes you can put an incredible meal on the table that the whole family will enjoy.

Green Salad with Creamy Italian Dressing (AIP)

This is a delicious salad dressing, keep the recipe on hand, it is rich and creamy with a nice savory zing. The perfect accompaniment for your salads, whether a simple side salad or a more substantial entrée salad.

Let’s make dressing! 

Italian Wedding Soup (AIP) 

A good soup is good anytime of year, even in the heat of summer. That is especially true if it is a broth based soup like this one. I love using the riced cauliflower to replace the traditional pasta element, adding another layer of flavor and texture.

Let’s make soup!

AIP Spaghetti Squash Carbonara

THIS! I have to confess, I absolutely loved this dish. So much flavor without the bloated feeling one gets from a traditional pasta carbonara. A great use for those zucchini’s from your garden, all diced up they add a nice crunch to the recipe.

Take me to the carbonara!

Braised Fennel (AIP)

To be completely honest I had never had Fennel before. I suppose for most it is an acquired taste, but I really enjoyed it. Can be used to cleanse the palate in between courses in this big fancy AIP Feast!

I want to cook Fennel too!

Chicken Scallopini with Lemon Garlic Cream Sauce (AIP)

Impress your friends and family while remaining compliant with this delicious recipe. They will be asking you to make it all the time!

Take me to the scallopini!

Chicken Florentine (AIP)

Another classic recipe using simple, real food ingredients make this dish AIP. I like to live on the edge and add more spinach and mushrooms, but you can follow the recipe exactly if you like. Just be sure to make it one night.

I need Chicken Florentine

Cannoli Pudding (AIP)

No meal is complete without a delicious dessert, even if you follow the Autoimmune Protocol. Chef Ann has recreated the filling inside a cannoli so that it is compliant. We show it two different ways; if you are reintroducing foods try it with pistachio’s and chocolate!

Lets make pudding!

Creamsicle Panna Cotta (AIP)

For those that like their desserts on the lighter side Chef Ann created this Orange Creamsicle Panna Cotta. Light and fresh in flavor this dessert is a great finish to a delicious meal.

Show me the Panna Cotta!

One of my favorite things on a salsa bar in a Mexican restaurant is the escabeche, if they have it of course. Crisp crunchy vegetables, tangy vinegar and seasonings. You can make a batch and store them in the refrigerator for those times you need a little something. Or to accompany your AIP Beef Fajitas!

Mexican Escabeche AIP

2018-04-30 06:38:00

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Ingredients

1. Large Glass Jar with lid
2. 1 cup carrots, sliced
3. 2 1/2 cups cauliflower florets
4. 1 bunch radishes, sliced
5. 6 garlic cloves
6. 3 bay leaves
7. 1 tablespoon coconut sugar
8. 1 1/4 teaspoons sea salt
9. 1 cup distilled white vinegar
10. 2 cups water

Instructions

1. Put bay leaves into glass jar. Peel garlic cloves but leave whole and put in jar. Layer carrots, cauliflower, and radishes in jar.
2. In a pot, combine vinegar, water, salt, and coconut sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating.
3. It can be eaten as soon as it’s cooled but tastes better the next day.

By Executive Chef Ann Lotterhos

Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

Mexican Escabeche AIP

Over the years I have tried my best to like salmon, but just couldn’t get there. The most palatable way for me was raw in sushi. That is until Chef Ann came up with these recipes. Maybe it was the super fresh Scottish Salmon that Chef Ann used or simply the delicious recipes. Being the culinary trooper that I am I tried each dish, to my surprise I liked them! I think perhaps something within me has changed also, because I have now had salmon a few times and enjoyed it, who knew? My favorites here are the cilantro sauce and the Caribbean, I did try them all and they were delicious!

Coconut Curry Salmon (AIP)

Are you a fan of traditional Indian flavors of curry? Not as simple as going to the market and purchasing some yellow curry powder when you follow the Autoimmune Protocol. Thats why Chef Ann created our Enlightened Curry Powder (AIP). Totally AIP compliant, authentic and delicious as well as versatile. Check out this delicious recipe for Coconut Curry Salmon.

Take me to the recipe

Seared Honey Orange Glazed Salmon (AIP)

The orange juice and honey in this sauce recipe pairs well with the richness of the salmon. The garlic and coconut aminos round out the flavors well. It is yet another delicious recipe from Chef Ann and the POTG Test Kitchen. You can have this delicious dish on the table in no time!

Let’s make this dish!

Skillet Seared Salmon Filet with Cucumber Dill Sauce (AIP)

Cucumber and dill  highlight the sauce created for this recipe. The pairing is a classic presentation for salmon and provides a crisp freshness. I like to make the sauce the day before so that the flavors meld together nicely and the sauce is chilled. You can serve this over freshly cooked salmon or chilled as a salad.

Check out the recipe here

Skillet Seared Salmon with Caribbean Mango Pineapple Salsa (AIP)

This is not only a tasty dish, but it is beautiful as well. The freshness of the salsa is so clean and bright and enhances the fresh salmon. With such a colorful plate this meal is not only delicious but beautiful to look at as well.

I want to make Caribbean Salsa!

Salmon And Vegetable Foil Packs (AIP) 

Ive been noticing meals in a bag in my local markets. Man has cooked food in packages for a long time. Banana leaves, corn husks, parchment paper and foil have all been used to wrap a meal into one package to be cooked together. Here we are offering a meal cooked in a foil packet.

Check it out

Skillet Seared Salmon with Cilantro Sauce (AIP)

Do you like cilantro? I love it but I do know people that can’t stand it. A long time ago one of my favorite tv chef’s said that if you dont like it, eat a tablespoon full of fresh chopped cilantro everyday for a week. By the end of the week you should like it. For some people I guess it has a soapy taste to it, sad. This simple Cilantro Sauce is to die for. Would be good on all kinds of things.

Show me the recipe!

Lemon Garlic Herb Salmon (AIP)

The simple things are often the best which is what you could say about this recipe. A few fresh clean ingredients and you can have this delicious dish on your dinner plate in no time at all. Food doesn’t have to be stale and boring to be good for you!

I want to make Lemon Garlic Herb Salmon