I really am a cook who creates by whatever my whim is for today!
I had leftover roasted chicken and 24oz of cranberries so what do you do with that?
Well a salad and some cranberry sauce seemed to interest me today! SO I scanned the refrigerator to see what I could use in my creation of the day! I have to admit I am not always good at planning ingredients ahead of time.
1 chicken breast - I had leftover roasted chicken already seasoned with thyme, rosemary and fresh garlic
1/8 cup diced carrots
1 large dill pickle diced - I love Bubbies dill pickes
1 teaspoon chopped cilantro
4 tablespoons home made mayo with pesto seasoning - I used Saucy Lips Zesty Cilantro
Mix ingredients and I tossed mine on some fresh Boston Lettuce - eazy peazy
AIP No Sugar Cranberry Sauce
24 oz fresh cranberries
1/4 cup tart cherry juice
1/4 cup fresh squeezed orange juice
1 apple - I used a Gala cored & peeled
1 teaspoon cinnamon
Toss everything in a sauce pan and bring to boil.
Bring to boil stir occasionally and once cranberries pop your are done. Note: if you prefer a jellied cranberries sauce prepare one gelatin egg and add and refrigerate.
Note this is tart and if you need some sweetness add some applesauce.
Mayo - depending where you are in the AIP lifestyle there are some good choices out there you can use. I like avocado mayo personally.
A few quick recipes I found from Dana Monsees at Furtherfood I love all her recipes and tweak them to my needs. So the recipe above I used avocado but added pesto sauce to it for zing! Creativity starts with what your taste buds crave!
For the coconut mayo: 1/4 cup coconut butter 3 tablespoons extra virgin olive oil 2 tablespoons avocado oil ½ teaspoons garlic powder ¼ cup warm water 1 teaspoon white wine vinegar ¼ teaspoon salt 1 teaspoon lemon juice
For the coconut mayo: 1. Combine all ingredients in the food processor until smooth and well-mixed.
2. Let sit out at room temperature for about 10 minutes before serving to allow it to soften.
This will last in the refrigerator for about 2-3 weeks. Maybe longer!
For the avocado mayo: 1 avocado ¼ cup extra virgin olive oil ½ tablespoon white wine vinegar (or apple cider vinegar) ¼ teaspoon garlic powder 1 tablespoon warm water ½ teaspoon sea salt 1 tablespoon palm shortening
For the light and fluffy mayo: 1/3 cup avocado oil 2 tablespoons extra virgin olive oil 3 tablespoons palm shortening (or ghee) 1 teaspoon white wine vinegar 1 teaspoon lemon juice ½ teaspoon garlic powder ¼ – ½ teaspoon sea salt, to taste
For the avocado mayo:
1. Combine all ingredients in the food processor until smooth and well-mixed.
Store in the refrigerator for about a week.The oil may separate in the refrigerator – just give it a stir before using.
For the light and fluffy mayo: 1. Combine all ingredients in the bottom of a stand mixer and mix on HIGH for 7 minutes, until fluffy and soft peaks form.
This mayo is very soft at room temperature, so you can stick it in the refrigerator for about 10 minutes after you make it to firm it up to thicken a little before using. Store in the refrigerator and stir vigorously with a spoon before using again to get a more whipped, fluffy consistency. It will keep well for a couple months, if you can make it last that long!
Happy Creating AIP Style!
Got a great recipe ? Did you improve mine? Well let me know and I will post it on the site and all our social media sites for you!