This salsa recipe resembles a Mexican pico de gallo, but is truly rooted in Colombia. This salsa, or “aji” is tangy and thin enough to get in every crevice of grilled meat, can be sopped up with starchy plantains or simply enjoyed with tortilla chips.
Whether you’re seeking healthier – more vibrant skin, optimal joint health, or an overall boost in healing, Vital Proteins has a bottled-up powerhouse that can help!
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!
Easy Recipe – made with Organic Coconut Water, Fruit, and Gelatin.
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 …
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 …
As an avid guacamole eater, I have spent years trying to create the best version of my homemade Guacamole by trying a plethora of ingredient combos.