Your Top Ten Recipes for 2020
The most popular recipes for the year all in one convenient spot!
I’ve been living my AIP way of life for a while now. I’ve found my AIP groove. There are some clear themes – and, based on what you come back to again and again, you feel the same way.
- a desire for simple
- a love of garlic
- slow-cooked numbers
- a cook once to eat twice (or thrice) philosophy
- a penchant for gummies!
10. Essentials” My No Frills, Go-To, AIP-Friendly Salad Dressing
Coming in at number 10 is my no fuss, no muss salad dressing.
I have a bit of a salad-making reputation. Well, David thinks I do. To be honest, I suspect this stems more from my presentation skills than anything else. Because a good salad is easy.
No really – it is.
All a good salad requires is a few top-notch ingredients and a little care.
I start with my dressing. And this baby is made with extra virgin olive oil, apple cider vinegar, a little garlic, a dash of salt and some honey to taste. Shaken not stirred.
9. Tomato Passata Replacement
I love tomatoes. But, if you are at all familiar with the AIP, you’ll know that tomatoes won’t necessarily love you back. Nightshades continue to be problematic for me.
I also happen to like a long-slow-braised number. Early in my AIP caper, I needed to come up with an alternative to passata or cans of crushed tomatoes that are so ubiquitous in slow cooking. This is my solution and it works amazingly well.
I tend to have 1-cup portions of this stocked and ready in. my freezer.
8. Bloody Brilliant Braised Beef Cheeks
If you were to ask me for my favourite slow braise, I think this would be it. It is unctuous and tummy-warming and just make you feel good.
Beef cheeks are technically considered offal – read: very good for you! – but, a cheek is just a muscle and there is nothing remotely discomfiting about preparing, cooking or eating this particular cut.
This recipe makes an enormous amount and is a great one for long-slow weekend cooks.
7. Easy-Peasy Lemon-Squeezy Slow-Cooked Pork Neck
Coming in at number 7 is my SUPER easy, bung it in the oven for a few hours and be amazed, pork neck. Or, butt if you hail from certain parts.
This is one of those extremely versatile numbers. I love to serve it simply with slaw and tortillas.
Leftover pork neck is also great:
- used as a based for a porky version of Shepherd’s Pie
- added to a morning breakfast hash
- made into hot patootie hashies (even better with a fried egg on top)
- thrown into AIP-esque cauliflower fried rice
- served simply with a giant serve of coleslaw and some fermented vegetables
6. Ravishing Rosemary-Infused Garlic Confit
To the best of my knowledge, I have no Italian heritage but that doesn’t stop me from adoring garlic. To be honest I am a lover of alliums generally.
If you’re a fellow garlic enthusiast and you’ve never tried garlic confit before, well – let’s just say you don’t know what you’ve been missing. Slow cooking garlic cloves in olive oil (or other healthy fat of your choice) produces the most creamy, melt-in-your-mouth garlicky magic ever. Your taste buds will thank you. Promise!
It’s also amazingly simple. The most challenging aspect of the entire recipe is having the patience to peel the cloves of lovely garlic.
5. Ripper Raspberry and Mango gummies
Snackage options can be a tricky part of the AIP when you’re just starting out. Especially if you have a bit of a sweet tooth. Gummies are a gut-healthy option that even your kidliwinks will appreciate.
And these ‘twofer’ gummies – half-mano, half-raspberry look amazing, taste even better and are super simple to whip up. They are a combo of two of my favourite summer fruit flavours…
4. You Won’t Believe it’s Tomato-Free Ragu Bolognese
This recipe was the motivation for me to create my tomato-free passata (which came in at #9). If you’re missing spaghetti bolognese on the AIP, this recipe may just become your best friend. It is a rich, flavourful and authentic ragu – and not only is it 100% AIP-friendly but with a secret ingredient that makes it nutrient-rich, too.
A little goes a long way with this baby. And, it freezes like a dream!
3. Fermented Garlic Paste
Coming in third place for most popular recipe in 2020 is my garlic paste. Fermented for EXTRA nutrient-density!
A fermentation hobby is one of the best-unexpected things to come out of my AIP way of life and this simple little recipe is your secret weapon for when garlic is out f season. It lasts forever in the fridge and is a doddle to make!
2. Jamie Oliver-Inspired Four-Hour Lamb
I’m a Kiwi. I love lamb. I really love lamb. So, having a slow-cooked number up my sleeve is a no brainer.
This particular recipe is David’s favourite. If I ask him what he’d like me to cook over the weekend – this is what he chooses.
We usually have our lamb served with a generous portion of essentials roasted vegetables and a side of fermented vegetables. And then, I have lovely lamb to throw into tomorrow’s shepherd’s pie or breakfast hash or hot patootie hashies or even a simple salad.
1. Immune Boosting Lemon, Ginger and Honey Gummies
A complete experiment back in 2016, #1 on your top ten list of recipes for the year is the gummies number that keeps on giving. It’s definitely my most-loved recipe ever.
Great for your gut, full of immune-boosting ingredients, and – of course – yummy, these babies are delish.
And there you have it! Your top ten recipes from me this year.