All posts filed under: Recipes

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

Patacones (Fried Green Plantain) RECIPE

Patacones (or “tostones”) are made from green plantains, peeled and cut in 1/2-inch slices, they are fried twice to achieve a crispy, yet starchy texture – perfectly versatile for salsa, other sauces and dishes.

Cubed Avocado Balsamic Salad

Avocado and balsamic are the duo your taste buds have been looking for! Tangy but creamy, with soft and crunchy textures – this easy and fast (15 minutes!) salad will be a staple recipe just after one try!

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, during my initial elimination stage of the Autoimmune Protocol, I was steering clear of them while overhauling my gut. *Note: I do use grass-fed butter, as my body handles it well, if you personally cannot, I would recommend trying a substitute that sits well with you. Maybe ghee? INGREDIENTS: 1 Garlic clove 3 Shallots (whole, skin-on) 1 Small Lemon 4 tbsp. Grass-fed Butter (unsalted) 1 tsp. Sea-Salt (fine) & Pepper 1 tsp. onion powder 1 tsp. smoked paprika 2 tbsp. Olive Oil or Avocado Oil (The recipe yields about 1 cup of sauce.) To start – Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Rinse the shallots, garlic clove, and lemon. Cut the lemon in half, then also cut just enough of the round bottom-parts of each half so they can sit flat on baking sheet (this is important because you want to save all the juice/pulp). Then place the garlic, shallots, and lemon on …