Category Archives: AIP

Pink Beet Latte

If you are a fan of beets, you’ll fall in love with this delicious and naturally sweet beet latte! 

Paleo Vegan Beet Latte

Happy Friday, you beautiful souls! It’s about to get REAL over here, because I’m picking my parents up from the airport today, and then we are headed to Mexico on Sunday to start my wedding week. I’m so excited, but to be honest, I’ve been quite stressed out with some last minute planning and scrambling.

I think I’ll be in a much better state once we are there and enjoying the sun and the beach. However, with the amount of cortisol I’ve been dealing with, my liver needs some extra love these days. And the best way to do that? Enter the beet.

Paleo Vegan Beet Latte

Beets are so high in antioxidants, and have the power to eliminate toxins from the liver and improve the digestion of fats. I’ve been a fan for a long time, and when I tried out a beet latte at a LA coffeeshop a few weeks back, I knew I had to recreate it at home!

I was skeptical about the combination of beet and milk at first, but I’m quite obsessed with how decadent, creamy, and naturally sweet this pink beet latte tastes. And the gorgeous color just can’t be beat (or beet?)!

I have talked about in the past that I like to give up coffee for a week about once every month because I hate feeling like I’m addicted to or dependent on any one food. Well, this beet latte is a delicious substitute during those times and I still feel like I’m enjoying a hot yummy drink, without feeling deprived. Plus, I love that it’s doing the opposite of coffee: nourishing my liver and digestion instead of taxing it.

If you never tried beet latte before and are totally weirded out by it, I encourage you to try it! I think you’ll be surprised how yummy it tastes, and your body will love you for it.

Paleo Vegan Beet Latte Paleo Vegan Beet Latte

Pink Beet Latte
Prep time
Cook time
Total time
  • 1 medium beetroot
  • ¼ inch fresh ginger
  • ½ tsp pure vanilla extract
  • ¼ tsp ground cinnamon
  • 1½ cup unsweetened non-dairy milk (I use almond)
  • Optional: 1 tsp honey
  1. Place beetroot in a saucepan and submerge with water. Bring to boil over medium high heat, and turn down heat to low and simmer for 30 minutes until you can easily pierce the beet with a fork.
  2. Drain the beet, let it cool for 15 minutes, and peel it.
  3. Place the peeled beet in a blender with ginger, vanilla extract, and cinnamon. Set aside.
  4. Heat milk in a saucepan over medium heat until it begins to simmer. Remove from heat.
  5. Pour ½ cup of the milk into the blender with the beet and blend well until smooth, about 5 minutes Pour into a mug.
  6. Use a milk frother on the rest of the milk or blend in the blender to until it gets foamy.
  7. Gently pour the foamed milk into the mug over the beet mixture, while stirring with a spoon.
  8. Stir in honey, if using, and enjoy!

Paleo Ranch Pork Ribs

These paleo ranch pork ribs are fall-off-the-bone delicious and so ridiculously easy to make!

Paleo Ranch Pork Ribs

Holy moly. Anyone else obsessed with ribs? Because if you are, you are in for a real treat. We love ribs in this house and I already have several recipes on the blog that you can check out. But these ranch pork ribs… I think they might be my favorite recipe yet.

But first, I just want to give a short life update. Some of you have noticed on Snapchat that I haven’t been active as much, and the same goes for Instagram stories. Well, that’s because we’ve so crazy busy around here getting ready to get married!

We are actually about a week and half away from our wedding day in Mexico, so my life has been taken over by a combination of planning for that and settling into our new house. I have ZERO clue how people plan out weddings themselves without a wedding planner. We have one and we’ve still been so crazy busy preparing for it.

However, it’s been the good kind of busy and I’m so happy and thankful that we can have our closest loved ones gather for our special day. A reader asked me if I would do a wedding recap post on the blog, so I just might do that if all goes well. So stay tuned!

Paleo Ranch Pork RibsPaleo Ranch Pork Ribs

Okay, back to these ribs. C absolutely loves ranch, which is why I chose to create this recipe. And with no surprise. he couldn’t get enough of these pork ribs. I am not a huge fan of ranch, but these, I could keep eating and eating! The richness of the ribs goes so incredibly well with the tartness of the ranch spices that we both thoroughly enjoyed our meal (and leftovers!).

Yes, it does take a few hours in the oven, but there’s minimum prep involved and the end result is so awesome. I usually start it in the afternoon, and then by dinnertime, we have a delicious dinner ready for us. Set it and forget it: oven edition. And you I can really use those kind of recipes these days with how busy we’ve been.

Hope you enjoy these paleo ranch pork ribs as much as we did!

Paleo Ranch Pork RibsPaleo Ranch Pork Ribs

Paleo Ranch Pork Ribs
Prep time
Cook time
Total time
  • 2 lb pork spare ribs
  • Sea salt, to taste
  • 1 tbsp extra virgin olive oil
  • 5 cloves of garlic, minced
  • Zest of 2 large or 3 small lemons
  • ¼ cup fresh chopped parsley leaves
  • 1 tsp onion powder
  • ½ tsp sea salt
  • ½ tsp ground black pepper (omit for AIP)
  • Juice from ¼ lemon
  1. Preheat oven to 300 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Sprinkle the ribs with salt on both sides and lay them flat on the baking sheet so they curve down.
  4. In a small bowl, mix together the rest of the ingredients, except lemon juice, until they form a thick paste.
  5. Rub the spice paste on top of the ribs until they are evenly coated.
  6. Bake the ribs for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
  7. Cut spare ribs into sections.
  8. If you want crispier ribs, broil them for 4-5 minutes.
  9. Sprinkle with lemon juice before serving.

Whole30 Paleo Ranch Pork Ribs

Paleo Creamed Spinach

Paleo Whole30 Creamed Spinach

I’m writing this from our new house in Long Beach, CA, and I couldn’t be happier! This house is so comfortable and it’s everything I’m looking for in a home: lots of natural light, huge backyard, and hardwood floors! Oh, and we also have a gas stove that I’m very excited about. Our last place had an electric one and I did not love it.

Needless to say, this past week has been a whirlwind, with getting things out of storage and getting settled into our new home. However, it’s so nice to finally have a place to call home, and I’m eager to get back to work again.

Today’s recipe is paleo creamed spinach, and I’m kinda obsessed. I love dishes that make you eat a ton of veggies by wilting them down like crazy, and this recipe does just that. Especially when they are doused in a heaping amount of healthy fat!

Paleo Whole30 Creamed Spinach

This creamed spinach is thickened with coconut milk and tapioca starch, and you wouldn’t even know that you are missing the dairy! I couldn’t stop eating this because it was so delicious.

If you need a way to fit in plenty of greens, or want to make a spinach dish that your kids will enjoy, I hope try out this creamed spinach. It’ll have you fall in love with spinach all over again!

Paleo Whole30 Creamed Spinach

Paleo Creamed Spinach
Prep time
Cook time
Total time
  • 2 tbsp ghee or coconut oil
  • 1 onion, chopped,
  • 2 garlic cloves, minced
  • 2 big bunches of spinach, stems removed
  • 1 can of full-fat coconut milk
  • Juice and zest from ½ lemon
  • 2 tbsp tapioca starch
  • Salt and pepper, to taste
  • Red pepper flakes, to garnish
  1. Heat ghee or coconut oil in a large skillet over medium heat.
  2. Add onions with salt and pepper, and cook until translucent, about 5 minutes.
  3. Add minced garlic and stir for 30 seconds.
  4. Add spinach (in batches, if necessary) and cook for 4-5 minutes. Make sure to stir often until wilted.
  5. Pour in coconut milk, lemon juice, and lemon zest. Season with salt and pepper, and let it simmer for 10-12 minutes until the sauce is reduced and thickened. Stir in tapioca starch.
  6. Remove from heat, sprinkle with red pepper flakes, and serve.

Paleo Whole30 Vegan Creamed Spinach Side Dish