I’ve been keeping some pretty exciting news under my hat for months now, and I am so excited to finally be able to share it with all of you! Today is the official launch day of the newest AIP Community E-Cookbook: Freezer Cooking for the Paleo AIP!
I was absolutely thrilled to be asked to participate in this beautiful community e-book which features over 120 recipes made specifically for freezing and re-heating, and the Autoimmune Protocol (as laid out by Dr. Sarah Ballantyne of The Paleo Mom blog and The Paleo Approach).
Switching to the Paleo AIP (or any whole food lifestyle!) can be a challenge in the kitchen. Suddenly it seems like you have to cook five times a day and never eat out ever again. While this isn’t wholly true, most of us aren’t used to spending much time in the kitchen at all. Books like this from the community of talented and very lovely AIP bloggers are a huge help – whether you’re an AIP newbie, or a seasoned pro. Freezer Cooking makes batch cooking and on-the-go AIP eating an absolute breeze!
Not following the Autoimmune Protocol? No problem! These real-food recipes are in no way “diet food”, and I can personally testify that you will enjoy them no matter what your daily plate is filled with.
- 30 uber-talented contributors
- Over 120 recipes, all fully compatible with freezer storage + reheating
- 73 exclusive recipes!
- All recipes include directions for packaging, freezing, storing + serving!
- Includes dishes for every meal of the day and special occasions. Categories include:
- Building Blocks
- Appetizers + Snacks
- Soups + Stews
- Main Dishes
- Includes recipes from some of your favourite print AIP cookbooks (He Won’t Know It’s Paleo, The Healing Kitchen, and The Paleo Approach Cookbook), all adapted to be freezer-friendly
- Features exclusive recipes from the executive chef at Paleo On The Go
- Edited by the amazing Jaime of Gutsy By Nature
***This book is dedicated to our dear friend, fellow AIP blogger and autoimmune warrior – Martine Partridge***
You can learn more and purchase Freezer Cooking HERE or via the link in the sidebar! (And don’t forget to enter the awesome giveaway – deadline is October 10th 2017! See my Facebook page for details throughout the week!)
Today’s Featured Recipe
As a special treat for you, I am sharing one of the (non-exclusive) recipes in Freezer Cooking for the Paleo AIP – contributed by yours truly! Keep scrolling for your new favourite freezer-friendly appetizer – perfect to have in the freezer to whip out the next time the in-laws are in town, or for when you’re just feeling fancy!
Here is a twist on wrapped dates for your next soiree or snack attack. Inspired by the homely date square, and made deliciously moreish with sage and prosciutto, these little appetizers will be greeted with enthusiasm at your next potluck or AIP dinner party. They freeze so beautifully, you will want these in your freezer every day of the year!
Savoury Prosciutto Date Cups (AIP/Paleo)
1 medium apple, peeled and chopped small
1 heaping cup chopped dates
2 tsp lemon juice
3-4 Tbsp water
½ tsp cinnamon
4 large leaves fresh sage, minced
6 slices AIP compliant prosciutto, sliced in half lengthwise (12 pieces)
In a small saucepan, add chopped apple, date, lemon juice, 3Tbsp water, cinnamon and minced sage. Cook on medium heat, stirring occasionally, until soft and gooey. If needed, add the extra water. While this is cooking, prepare prosciutto by curling each slice into a small muffin tin, until a small cup or liner is achieved. When date mixture is done, spoon into the prosciutto-lined cups. If serving that day, garnish with small sage leaves, or leave them off for serving day. Cook in oven at 375F for about 20-25 minutes, until edges of prosciutto are slightly crispy. Serve warm, or allow to fully cool on a paper towel before freezing.
To freeze, ensure cups have cooled completely. Place in a single layer in a ziplock bag, or in a sealable glass container with pages of parchment between the layers. Remove as much air as possible to avoid crystals. Can be frozen up to 3 months.
Remove from freezer an hour or so before desired serving time. Once thawed, arrange cups on a baking tray or back in the muffin tin to reheat. If desired, garnish with fresh sage leaves. Place cups in oven at 375F for 10-15 minutes. Serve warm.