All posts filed under: Recipes

Recipes created, curated, and shared by Heather Restrepo. Including Appetizers, Salads, Lunches, Dinners. Ranging from Health-food, Paleo, AIP Autoimmune, Keto, Grain-free, Gluten-free, Soy-Free, Dairy-free, + more.

The Ultimate ELIXIR for Flu & Cold Season

The first time that I utilized this star-shaped wonder, I had noticed that I was starting to come down with some type of wintertime illness. To my surprise, after drinking the anise soak, I never ended up getting sick, and the subtle symptoms vanished within 48 hours.


Bone Broth for Beautiful Skin (+VIDEO!)

Most people that eat gluten, grains, drink alcohol, and take antibiotics (which would be most Americans) have “leaky guts”; where things like toxins, microbes, undigested food particles, and more, can escape from your intestines and travel throughout your body via your bloodstream. Your immune system marks these “foreign invaders” as pathogens and attacks them. Bone Broth aids in the healing process and restoring the gut!

Asian-Inspired Crockpot Pulled Pork RECIPE (+ VIDEO!)

WATCH THE QUICK & EASY-to-FOLLOW RECIPE VIDEO HERE: INGREDIENTS: -Pork Tenderloin –Sea Salt –Chinese 5-Spice Seasoning –Granulated Ginger -Granulated Garlic –Avocado Oil -16oz. Organic Chicken Broth –Coconut Aminos –Toasted Sesame Oil –Black Pepper – Parsley Flakes (finely-chopped) -1/2 Lemon -Chopped Green Onion STEPS: Take your (thawed or fresh) meat out of the refrigerator about 10 minutes before cooking. After rinsing and patting dry, rub meat entirely with sea salt, Chinese 5-spice, ginger, and garlic. Heat the avocado oil in a sauté pan on stove until about to smoke. (After allowing rubbed meat to rest for about 5-10 minutes) Sear the meat on all sides (about 2-3 minutes each), and then remove from all heat. Add chicken broth, coconut aminos, toasted sesame oil, black pepper, and finely chopped parsley to crock-pot. Place seared meat in to crock-pot. Squeeze the juice from 1/2 of a lemon over top of meat. Cover crock-pot with its’ lid and turn on ‘high’ heat for 4 hours (if in rush), or on ‘low’ for 8 hours (for more tender meat). Once …

Lemon Garlic Aioli Recipe (Egg-Free)

An aioli is a rich, versatile sauce that is usually made with garlic, egg yolks, lemon juice, and olive oil.  However, according to the Paleo Mom: “Eggs are one of the most allergenic foods with approximately 2-3% of the population affected.” That being said, after my initial elimination stage of the Autoimmune Protocol, I slowly reintroduced eggs and seemingly had no adverse reactions.  However, as I am very in-tune with my body and also aware of its’ constant adaptation needs, I recently started to realize that the link to my current skin problems – was eggs!  Sadly, for now I must steer clear of this ingredient, which is what led me to creating this recipe – not only an egg-free aioli, but also a “sauce” to use in many other dishes as well! (Think potato wedges, asparagus, marinade.. and the list goes on!) So here I am now, having recently finished tweaking this personal aioli creation, SO excited to share it with the world, and yet anxious for my AIP friends’ feedback! *Note: I do use grass-fed butter, as my …

Baked Artichoke Recipe

So there are a variety of types when it comes to artichokes (Red-Babyanzio, Big-heart, Siena, Mercury, Omaha, Fiesole, Chianti, etc.) But perhaps the most common is the Classic Green Globe artichoke. This is probably the type of artichoke you will find at your local grocer. Having moved to Hawaii as a teen, that is when I was first introduced to this intimidating looking veggie. I would never have predicted that I could ever encompass the foodie-love-affair that I now have with them! The Classic Green Globe artichoke is by far my favorite because of its’ buttery-tasting heart and bottom. There is also a good amount of meat within the petals – SCORE if you ask me! Many people enjoy perfectly grilled, baked, or steamed artichokes at fancy restaurants, which are usually served with a garlic aioli type of sauce (find my aioli recipe here).  Nonetheless, making them at home is not as scary as you might think! I find that steaming artichokes gives them a bitter taste compared to baking, plus popping them in the oven is so much …