Recipes

I wanted to do a couple of recipes of what I was eating the past couple of weeks but I also wanted to do a general blog post. So I'm dedicating a second blog post today to recipes. I have a photo for the green energy soup. I included a version of the chicken recipe in the photo in the previous post without the stock.

Green Energy Soup

Serves 2

Ingredients:

3 kale leaves de-stalked

15cm (6") piece of cucumber

half a red bell pepper*

1 tsp grated fresh ginger

freshly squeezed juice of 1 lemon

1 avocado, peeled, stone removed

250ml (1 cup) coconut water

1 medium tomato*

4 tbsp chopped fresh dill plus extra to serve

1 garlic clove

quarter of an onion

half tsp sea or Himalayan salt

freshly ground black pepper* to serve

olive oil to serve

*not AIP compliant but can be omitted without affecting the taste too much. Nutrient values may be affected though.

Method:

Put all the ingredients in a blender and blitz on a low speed until completely smooth.

Transfer the mixture to a small saucepan set over a medium heat and warm through.

Pour into bowls, drizzle with olive oil, sprinkle with black pepper and a few sprigs of dill.

Note: This has 15.2g of carbohydrates, 13.2g of which are sugars, per serving in case you're counting carbs for diabetes.

Credit: PLANT-BASED PALEO by Jenna Zoe

The next one is a GAPS diet recipe but I don't see any major red flags for someone on AIP.

Lemon Peppercorn Poached Chicken Breast

Serves 4

Ingredients:

4 sprigs thyme

1 bay leaf

1 tsp whole black peppercorns

1l (1.75 pints) home made chicken stock

60ml (2fl oz) freshly squeezed lemon juice (I have substituted coconut water when I haven't had enough lemons)

1 lemon, sliced

1 tsp sea or Himalayan salt

4 boneless, skinless chicken breasts

Method:

Bundle the thyme, bay leaf and peppercorns in a piece of cheesecloth and tie tightly closed.

Combine the chicken stock, lemon juice, cheesecloth bundle and salt in a large deep sauté pan. Place over a high heat and bring to the boil.

Add the chicken breasts and cook for 3 minutes. Remove from the heat, cover and set aside for 15 minutes.

Remove and discard the lemon slices and cheesecloth bundle.

If not using immediately, let the chicken cool and store, tightly covered, in the fridge for up to a week.

Note: To reheat the leftover poached chicken breasts, place in a pan over a medium-high heat with 60ml (2fl oz) of stock per breast. Bring to the boil, reduce heat to medium-low, cover and simmer for 5 minutes or until warmed through.

Credit: HEALTHY GUT COOKBOOK by Gavin Pritchard & Maya Gangadharan