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 (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.
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.
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!
This ten minute side dish is a winner when it comes to kid-friendly dinner options. The key is – flavor!
Thick, chunky, savory, sweet, with a little bit of salt! These gluten-free tahini-made cookies are not your ordinary treat — must try to taste for yourself!
Liver detoxing benefits of beets, as well as a juice shop in Hawaii that offers a great-tasting fresh pressed juice concoction including beetroot.
In less than one hour, you can bake crispy, GLUTEN-FREE Italian-style flavored chicken wings! Follow this recipe…
HOMEMADE GUMMIES the entire family will love! Easy recipe, for on-the-go snack size bursts of yummy yet healing goodness!
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, 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 …
