Paleo Chocolate Chip Cookies (totes AIP options) Egg free, dairy free, grain free, nut free, low sugar, soy free


When you begin AIP, you diet is very strict, but many people can start to reintroduce different foods after the first month. I have been able to reintroduce chocolate, wine, small amounts of sugar and vanilla. Most of those reintroductions made this recipe possible. You can omit the chocolate and vanilla if you need, but the small amount of date sugar and honey are what differentiates cookies and biscuits. If you want a cookie taste, then at least leave in the sweeteners. It’s very subtle. I developed this recipe so I could have cookies for the holidays. I wrote this for a small batch, but this can easily be doubled or quadrupled. It’s hard to find chocolate chips that don’t have soy, so check labels. I used Enjoy Life’s mini chocolate chips, which worked well. I like the small bites of chocolate. Less is more. This recipe uses gelatin in place of eggs as binder, so it’s almost like pressing these cookies into a mold, which holds the shape. I take a wonderful supplement of Grassfed Collagen Peptides, but when I cook, I typically use a less expensive beef gelatin. It make sure the greatest egg replacer.

Small batch 9-12 cookies

1/2 cup coconut flour

1/4 cup arrowroot flour

1/4 cup tapioca flour

1 TB date sugar

pinch of salt

1/2 tsp baking soda

8 TB coconut oil, melted

2 TB beef gelatin and 6 TB water

1 TB honey

1 tsp vanilla, optional

1/4 cup chocolate chips


Preheat the oven to 350. Line a baking sheet with parchment paper.

Prepare gelatin by taking 6 TB water and warming it in a small saucepan. Once it’s nice and warm, but not boiling, remove from heat and whisk in gelatin. Once that is smooth, whisk in honey. Place pan aside while gelatin blooms and mixture cools.

Combine dry ingredients. Add coconut oil and vanilla and mix in. The mixture will be runny like a thin pancake batter. Add gelatin mixture and stir well. The dough will become thicker and crumbly.img_7722

Add chocolate chips and stir in well.

To transfer to the baking sheet, you will need something with which to mold your cookies. I used my rounded 2 Tablespoon and it was perfect. You could also try a 1/4 cup measuring cup and only fill it 3/4 of the way.  Take your 2 Tablespoon spoon and pack it with your dough to mold it in there and then turn it out on the prepared baking sheet.img_7723img_7724

Cook for 8 minutes and then take out the cookies and slightly flatten them with the rounded edge of your spoon.img_7725img_7726

Cook another 4 minutes or until browned on the top.


Thai Coconut Soup with Shrimp and Mussels


Serves 4

Not Red Curry Paste:


1/8 cup garlic, peeled and quartered

1/4 cup shallots, peeled and quartered

1/4 tsp salt

1/4 tsp pepper

1/2 TB fresh ginger, peeled and quartered


Process in a small food processor until smooth.

Thai Coconut Soup With Shrimp and Mussels


2 pound shrimp

3 pounds of live muscles

2 TB coconut oil

4 cloves of garlic, minced

4 stalks of lemongrass

2 thumb size piece of ginger, peeeled and minced

1 bunch of cilantro, trimmed and chopped

Juice of 1 lime

4 kafir lime leaves, rolled like a cigar, slice and cut in half

2 green onions, sliced,  white parts separated from green parts

4 TB Not Red Curry Paste (recipe above)

2 cans Coconut milk


Set out a large stock pot

Peel the shrimp and set them aside, keeping cool.

Clean muscles by brushing them under running water with a toothpaste or seafood brush. Pull off beards. Put Mussels aside, keeping cool. If you find any Mussels that are open, tap them on the side of the sink. If they don’t close throw them away. Any dead Mussels can make your whole soup taste bad.

Prepare lemongrass by peel away outer layers until you reach the white part. Mince the white part about a quarter of the way up the stalk. Toss the rest of the stalk in the stock pot.

Add minced coconut oil, lemongrass, garlic, lime leaf, white parts of green onion and ginger to a small saucepan and set to medium heat. Sauté 1-2 minutes until fragrant. Add “not red” curry paste and cook another minute of two. Add all these herbs to the stockpot.

Add coconut milk to the stockpot and 2 cups of water and turn the pot on medium heat. Do not let the broth boil. Stir in 1/2 of your lime juice and 1/2 of your cilantro. Taste the broth, adding salt and pepper to taste.

Add shrimp and Mussels and cook about 5 minutes covered until Shrimp are opaque and Mussels have opened.

Remove lemongrass stalks. Add remaining lime juice, cilantro and green parts of your green onion. Taste Soup and adjust seasoning.

I like to serve this in shallow bowls and then spoon the rest in to a large bowl to put on the table.img_7718




Sent from my IPad

Fried Ripe Plantains


Makes 12-20 plantain rounds


1 large ripe plantain, turning black and soft.

2-3 TB coconut oil

1/2 tsp kosher salt  or grey Celtic sea salt


To peel the plantain, slice off the ends and then slice down the inner rim of the plantain and peel open from there.



Slice the plantain in 1/2 inch rounds. Take each slice and slightly flatten using a pie server.



Use the pie server to scrap the plantain off the cutting board and place it in a large frying pan. Continue until all the plantains are in the pan.

Add two TB of coconut oil to the pan and turn the heat to medium.

Fry the plantains about 15 minutes, flipping after 5 minutes and then as needed until browned on both sides. Add the other TB of oil if the pan gets dry.

If you are cooking in batches, you can transfer them to a paper towel lined plate, otherwise just serve from the pan.img_7714