"Magical" Chicken & Vegetable soup + Freezer Cooking for the Paleo AIP e-book

Freezer Cooking for the Paleo AIP

I’ve been keeping another secret from y’all! I’m very excited to announce the release another great e-book project: Freezer Cooking for the Paleo AIP.

Compiled by my friend Jaime Lubich Hartman from Gutsy By Nature, this e-book features over 120 recipes (100% elimination-stage AIP-compliant) developed by 30 contributors AND includes specific freezer adaptations (packaging, freezing, storing, and serving) for every recipe. All the recipe categories are covered from breakfast to appetizers/snacks to soups/stews to casseroles to main dishes to side dishes to desserts! We’ve also dedicated this project to our friend Martine Partridge (eathealthrive.ca) who passed away in May.

Download your copy for $18.90

I myself contributed 6 recipes to Freezer Cooking for the Paleo AIP AND designed the cover. These are seriously some of the best recipes I’ve ever developed! These are my recipes below 

Crispy Belgian Waffles 

These waffles stay extra crispy due to a special ingredient. 

“Magical” Chicken & Vegetable Soup

Cover recipe! Sneak peak of an Instant Pot® variation of the recipe below. 

Garlic Balsamic Beef

This is a recipe I’ve teased quite a bit on Instagram and it might be one of my husband’s favorite dishes I’ve ever made. He calls it “meat candy.” This recipe includes both stovetop AND Instant Pot® instructions in the e-book! 

Roasted Broccoli

An absolute staple recipe I make at least once a week. 

Berry Fruit Crisp

An easy dessert that can be assembled in minutes. Bake in a large baking dish OR in individual mason jars. 

Slice-and-Bake Icebox Cookies

Really 4 recipes in one, as there is a plain vanilla version, cranberry orange, raspberry swirl, and “chocolate” mint. 

Giveaway! 

To celebrate the launch of Freezer Cooking for the Paleo AIP, some of my favorite AIP businesses and resources have joined together to giveaway over $900 in prizes, which will be awarded to 14 randomly selected individuals.

Here are the prizes:

• A $250 gift certificate to fill your freezer with gourmet frozen meals from Paleo On the Go
• A Hot Logic Mini Deluxe with Pyrex and Car Adapter ($70 value) to heat your frozen meals anywhere
• Curated bundles of AIP-compliant food products from ShopAIP: The Starter Kit ($63 value); Baker’s Dream ($61 value); Snack Attack ($68 value); and Savor the Flavor ($61 value)
• A full free year subscription to Autoimmune Strong ($180 value)
• One free month of Individualized Wellness Coaching by Alissa M. Frazier ($125 value)
• Free membership to AIP Batch Cook ($67 value)
• The Autoimmune Paleo Cookbook by Mickey Trescott ($35 value)
• The Phoenix Helix ebook collection by Eileen Laird ($45 value)
• The Autoimmune Healing n=1 Workbook from Biohack U ($25 value)
• Healing Eats by Kate Jay ($9 value)
• AIP Safari by Bethany Darwin ($6 value)

*Due to shipping restrictions, the prizes from Paleo On the Go, Hot Logic, and ShopAIP are only open to winners with delivery addresses within the United States. Winner of The Autoimmune Paleo Cookbook will receive a signed print copy if a United States delivery address is provided, otherwise will receive a PDF copy. All other prizes are open to winners anywhere in the world, unless giveaway is otherwise prohibited by local law. 

This giveaway will run through October 9, 2017, and no purchase is necessary to win! Enter via the Rafflecopter widget at the bottom of this page and mention that Laura from “Sweet Treats” sent you!

Instant Pot® “Magical” Chicken & Vegetable Soup

Because we were pressed for space in this book, the Instant Pot® instructions for my “Magical” Chicken & Vegetable Soup had to be cut, so I’ve decided to share that version here instead. This soup has been a staple recipe for me, made at least twice a month for the past couple of years. Originally, I made the soup on the stove top in my beloved LeCreuset oval dutch oven (which was a wedding gift from my late grandparents) and you can find those stovetop instructions in the e-book, but once I got my Instant Pot® and adapted the recipe, I haven’t looked back…

At the risk of seeming corny and cliche, I call this soup “magical” because it’s not only delicious and nutrient-dense, but also heartwarming and good for the soul. I love to eat it for breakfast or lunch and it’s my go-to recipe to make for friends or family when they’re sick or recovering from surgery.

If you don't yet have an Instant Pot® (what are you waiting for?!?), make sure to check out the the e-book for stovetop instructions.

“Magical” Chicken & Vegetable Soup 
 by Laura Vein of Sweet Treats
yields 8 servings

This one-pot, self-brothing soup is one of my secret weapons—I’ve made a batch at least twice a month for the past two years. Don’t stress about the exact ingredient amounts… I rarely measure when making a batch! It’s great for any meal (especially breakfast) or when sick. Keep it interesting by switching up the garnishes when serving. 

Ingredients:
1 1/2 to 2 pounds bone-in, skin-on chicken thighs
6 to 8 cups filtered water
2 tablespoons apple cider vinegar
2 bay leaves
3 cups (approximately 250 grams) sliced leeks
2 cups (approximately 350 grams) chopped carrots
2 cups (approximately 230 grams) chopped celery
2 heaping cups (approximately 375 grams) diced white sweet potato
4 heaping cups (approximately 110 grams) chopped greens (such as kale or chard)
1 tablespoon kosher sea salt
Chopped herbs, optional for serving
Lemon, optional for serving
Finish salt, like smoked salt or truffle salt, optional for serving

Instant Pot® Instructions

1. Add the chicken thighs, filtered water, apple cider vinegar, and bay leaf to the stainless steel insert of the Instant Pot®. Close and lock the lid, ensuring the vent is closed. Press the MANUAL button and decrease the time to 25 minutes. Once time is up, allow the pressure to release naturally. While the chicken is cooking/pressure is releasing, prepare the veggies. 
2. Add the sliced leek, chopped carrots, chopped celery, diced white sweet potato, greens, and sea salt to the Instant Pot®  Close and lock the lid, ensuring the vent is closed. Press the MANUAL button and decrease the time to 25 minutes. Once time is up, allow the pressure to release naturally.
3. Transfer the chicken thighs carefully to a cutting board—caution, they will be very hot and may have a tendency to fall apart! Shred the chicken and the skin with two forks. Save the bones for future batches of bone broth. Add the shredded chicken back into the soup and stir to combine. Discard the bay leaf.

Freezing Instructions  

• Let the soup cool completely. Ladle the cooled soup into freezer-safe wide-mouth mason jars (1 quart jar is approximately 1 serving)—leave about an inch of headspace in the jars. Screw on lids and refrigerate overnight before transferring to the freezer. Alternately, especially for travel, use quart sized freezer Ziplock bags. Freeze flat. Store frozen quart bags in gallon bags, if traveling. 

Serving Instructions 

• If desired, thaw overnight in the refrigerator, then gently heat on the stovetop or in the microwave. 
• Alternately, thaw and reheat at the sometime in the microwave or stovetop.
• Serve with chopped herbs, lemon, and/or a finish salt, if desired.

This post includes affiliate links, meaning Sweet Treats makes a small commission off items purchased 

after a link is clicked with no additional cost to you. Thanks for your support.

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The Paleo AIP Instant Pot® Cookbook e-book + IP “Chocolate” Cake (AIP)

In addition to the the big move I announced in my last post, I’ve been working on a couple secret projects. I’m so thrilled to FINALLY share about them today!

My good friend Eileen from Phoenix Helix had the brilliant idea to compile a community e-book of Autoimmune Protocol (AIP) Instant Pot® recipes called The Paleo AIP Instant Pot® Cookbook. I was thrilled to contribute recipes for applesauce, low FODMAP beef stew, pomegranate poached pears, and coconut yogurt to the e-book.

I also had the privilege to photograph a few of the recipes & design the interior pages (the amazing Chelsey Luther designed the gorgeous cover). Having early access to the recipes (because I was working on the interior design) means that I’ve been making many of the recipes for months already. I’ve even teased a few of them in Instagram posts (#sorrynotsorry). This e-book is a total game changer. Everything I’ve made is not only incredibly delicious, but it’s all crazy easy and very diverse! The BBQ Pulled Chicken alone might be worth the purchase of the book. I loved my Instant Pot® before, but I love it even more now.

top: BBQ Pulled Chicken, Smothered Okra, Caribbean Plantain Lamb Stew

middle: Pomegranate Poached Pears, Coconut Yogurt, Applesauce

bottom: Kalua Pig, Peach Cobbler, Cranberry Apple Chicken with Cabbage

Download your copy for $17.95! 

The book features recipes ranging from broths to sauces & condiments to vegetables to poultry to meat to seafood to offal to desserts and more! No major food group is left behind. 137 of the 140 recipes (excluding three recipes in the “Extras” section) are compliant with the elimination phase of the Autoimmune Protocol. And, there are charts in the back of the book for ways to modify recipes to fit additional special diet modifications, like low-FODMAP, GAPS/SCD and Coconut-free.

As if The Paleo AIP Instant Pot® Cookbook isn’t a big enough project, I also have created a 4-recipe mini e-book of additional AIP Instant Pot® dessert recipes called AIP Instant Pot® Sweet Treats. It includes AIP-friendly dessert recipes for blueberry cobbler cakes, pumpkin tapioca pudding, “roasted” pineapple, and zucchini cakes with lemon cream. I’ll be sending AIP Instant Pot® Sweet Treats as a FREE gift to everyone who purchases The Paleo AIP Instant Pot® Cookbook through me. (NOTE: Because I’m literally in the middle of moving across the United States right now, my e-book won’t be emailed until mid-October 2016). This giveaway is open to international entries.

But wait! There’s more! (insert informercial-speak, haha!) Purchasing The Paleo AIP Instant Pot® Cookbook through me during the month of October 2016 also enters you in a giveaway to win some sweet Instant Pot® accessories: 1) a stainless steel inner pot (having a second insert comes in *really* handy when making back-to-back recipes), 2) a silicone lid/cover for the stainless steel insert (to easily store cooled leftovers in the refrigerator), and 3) an extra sealing ring (always a good thing to have on hand in case your old ring breaks, or in case it smells too “savory” for making desserts). I’ll randomly choose a winner at the beginning of November 2016. Sorry, due to postage constraints, the accessory giveaway is open only to those in the United States.

If you’re *still* on the fence about purchasing this amazing e-book, head over to Eileen’s site to enter a giveaway to win a copy. Simply answer the rafflecopter question & 10 winners will be chosen October 8, 2016.

One recipe from The Paleo AIP Instant Pot® Cookbook that I’m excited to try once we get settled in our new home is this “Chocolate” Cake from my friend Samantha at Sweet Potatoes and Social Change. It might seem unusual to make cake in the Instant Pot®, but the Instant Pot® is a great way to “steam” a cake. And you don't even have to heat up the oven!

“Chocolate" Cake (AIP) 
from Samantha at Sweet Potatoes and Social Change
Yields 3 servings

1 green plantain
½ ripe banana
¼ cup mashed avocado
2 tablespoons melted coconut oil, plus additional for greasing pans
2 tablespoons honey
5 tablespoons carob powder
½ teaspoon apple cider vinegar
¾ teaspoon baking soda
⅛ teaspoon cream of tartar
1 cup water
Optional garnishes: coconut cream, coconut flakes or fruit

1. Add the plantain, banana, avocado, coconut oil, honey, carob, vinegar, baking soda, and cream of tartar to a food processor and blend until smooth. 
2. Lightly grease three mini fluted pans or ramekins with additional coconut oil. Pour the batter into prepared pans until they are about ¾ of the way full. 
3. Pour the water into the Instant Pot® and add the steaming rack. Place the pans onto the steaming rack. 
4. Close and lock the lid. Press “Manual” for high pressure. Set cooking time to 18 minutes. Once time is up, quick release the pressure (there are further instructions for pressure release on page 7 of the e-book. 
5. Garnish with coconut cream, coconut flakes, or fruit and serve warm. 

This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased

after a link is clicked, at no additional cost to you. Thanks for your support.

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