AIP appetizers

Bacon broccoli nuggets

INGREDIENTS

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• 2 cups riced broccoli

• 1/2 cup shredded zucchini

• 2 slices of uncooked, sugar free bacon, very finely chopped (I use a food processor)

• 1/3 cup coconut flour

• 1/4 cup tapioca starch

• 2 tbsp coconut oil

• 2 tsp onion powder

• 2 tsp garlic powder

• 1 tsp salt

• For the gelatin egg (can also sub an actual egg)

• 1 tbsp gelatin

• 1/4 cup water

INSTRUCTIONS

1. Preheat the oven to 400 F and lightly grease a parchment lined baking sheet with coconut oil

2. Add the zucchini and broccoli to a mixing bowl and thoroughly combine

3. Wrap the broccoli and zucchini in a cheese cloth or paper towel and squeeze to remove excess liquid

4. Add the mixture back to the bowl

5. Mix in the uncooked chopped bacon

6. Add in the coconut flour, coconut oil, tapioca starch and seasonings, and combine

7. Set the mixture aside

8. For the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin

9. Allow it to bloom over 2-3 minutes

10. Place the pot on the stove and turn in on low heat

11. Slowly melt the the gelatin (this will take just 2-3 minutes) and remove from heat

12. Vigorously whisk the gelatin egg until it becomes frothy

13. Add the gelatin egg to the mixture immediately and combine

14. Start forming patties and place them onto the baking sheet (you should have about a 12-14)

15. Bake for 20 minutes

16. Very carefully flip them over and bake for another 10-15 minutes (depending on how crispy you like them)

17. OPTIONAL: To crisp further, put until the broiler for 1-2 minutes

SWEET POTATOE AVACADO

Step 1

Preheat your oven to 180C/350F and line a baking sheet with parchment paper. Scrub the sweet potato until clean and slice it lengthwise into four ¼ inch (1/2 cm) slices. Transfer them to the baking sheet.

Step 2

Brush both sides of the slices with the oil and season with salt. Bake for 20-25 minutes until soft and toasted. Take the baking sheet out of the oven and let the sweet potato toast cool while you prepare the avocado.

Step 3

Slice the avocado, scoop out the flesh, and add it to a bowl. Mince the garlic, squeeze the lime juice, and add them to the avocado. Season with salt and mash until desired consistency. Taste and adjust seasoning as needed.

Step 4

Spread the avocado over the sweet potato toast slices. Chop the parsley and sprinkle it on top. Serve immediately.

Zucchini and mushrooms

Low-Carb Sautéed Zucchini with Mushroom

Ingredients:

2 large zucchinis, sliced into half-moons

2 cups mushrooms, sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Directions:

Heat olive oil in a large skillet over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Add the mushrooms and cook for about 5 minutes, until they begin to brown.

Add the zucchini slices and thyme. Season with salt and pepper.

Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender.

If using, sprinkle with Parmesan cheese and let it melt over the vegetables.

Garnish with fresh parsley before serving.