Recipes

Irish Stew

Friends! I am so excited to share a special recipe with you! It’s featured in our AIP community’s new e-cookbook The Global AIP Paleo Kitchen.

I was inspired to create and contribute AIP versions of some traditional Irish and Dominican dishes. Irish because there’s a lot of that in my family 😉 And Dominican because of my dear husband. Fish Pie, Sancocho, and Batida de Lechosa (a papaya milkshake) are a few of the recipes I happily put together for you. It was definitely an adventure. And a challenge! I’m not sure I would’ve taken on the task if I’d known how tired and sick I would become in those first months of pregnancy. My fridge also died the week I had scheduled to cook and take pictures of the recipes. We bought a temporary mini fridge and packed it full of the fish, lamb, plantains, white sweet potatoes, fresh herbs, and everything else. And somehow everything came together perfectly! I hope this cookbook brings some spice into your kitchen and some adventure back into your cooking!

 

The Global AIP Paleo Kitchen features over 120 recipes created by 18 of your favorite bloggers! All of the recipes are 100% AIP elimination phase compliant. You’ll find Thai, French, Latin American, Italian, Russian, and Japanese recipes and more! Thank you to Bethany Darwin of Adventuresinpartaking.com for orchestrating this project!

 

 

Click here to purchase The Global AIP Paleo Kitchen!

 

 

 

I’m excited to share with you one of my favorite recipes – Irish Stew! Hearty, warm, nourishing comfort food!

 

Print
Savory Salmon, Tostones, and Arugula

Total Time: 20 minutes

Yield: 4

Ingredients

  • ½ cup coconut oil
  • 2 green plantains
  • 12 oz canned salmon
  • 8 cloves of garlic
  • ½ cup fresh basil
  • 1 cup olive oil
  • ¼ cup apple cider vinegar
  • ½ teaspoon sea salt
  • Arugula and/or spinach

Instructions

  1. Heat up a large skillet over medium-high heat with the coconut oil.
  2. Chop the plantains an inch thick with your knife slanted.
  3. Once the coconut oil is hot, add the plantains. Flip them when they become golden brown.
  4. Once both sides are golden brown, make tostones by smashing them one by one between two plates or a tostonera. Add the smashed plantains back to the skillet and fry until both sides become golden brown. Set them aside on a plate and sprinkle them with sea salt. Pour the remaining coconut oil into a heat-safe container, leaving about 1 tablespoon in the skillet.
  5. Drain the can of salmon. Over medium heat, warm up the salmon in the same skillet.
  6. Mince the garlic and fresh basil. Add it to a jar with the olive oil, apple cider vinegar, and sea salt. Secure with a lid and shake until well combined.
  7. Serve the salad greens and tostones topped with the salmon and drizzled with the basil-garlic dressing. Enjoy!
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Check out our other recent community cookbook 30 Minute Meals for the Paleo AIP and my sample meal of Savory Salmon, Tostones, & Arugula!

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