Category Archives: Book

Name: White Chicken AIP Chili (Paleo, Whole30, Keto)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 2 celery stalks; 4 garlic cloves; 1 tbsp coconut oil; 1.5 lbs boneless chicken thighs or breasts; 1 tsp dried oregano; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 4 cups bone broth; 2 limes; 1 14-oz can of full-fat coconut milk; Optional: cilantro, green onion, plantain chips, avocado (for garnish)

White Chicken AIP Chili (Paleo, Whole30, Keto)

This hearty and comforting White Chicken AIP Chili comes together in 30 minutes, and it’s perfect for a delicious weeknight meal!

As Fall approaches (seriously, why does summer go by SO fast??), it’s starting to become soup season. While I love using the slow cooker or the Instant Pot to make my soups and stews, some recipes are just so quick and easy that you don’t need to pull out the gadgets. You just need the stovetop to pull together a delicious meal, and this White Chicken AIP Chili is one of those recipes.

White Chicken AIP Chili Recipe

I actually made this AIP Chili a while back when my mom was visiting me over last winter. I wanted to make some kind of soup for her, but my mom has rheumatoid arthritis (an autoimmune disease) so I like to cook her AIP recipes when she’s visiting. This is why AIP cooking is so near and dear to my heart.

This White Chicken AIP Chili came together super quickly and was so delicious, even without any kind of chili actually in the ingredients! The toppings really make this dish so definitely add some extra texture and flavors to the soup with some of your favorite garnish. My mom couldn’t stop raving about how much she loved it!

30 Minute Meals for the Paleo AIP Cookbook

I’m sharing this White Chicken AIP Chili recipe as a mini teaser for a community cookbook I contributed to: 30 Minute Meals for the Paleo AIP. I’m so excited to share this ebook, which contains 120 complete meal recipes that are:

100% AIP compliant.
ready from start to finish in 30 minutes or less!
family friendly. All recipes serve 4 people.
made with “basic” ingredients that are budget friendly. There are no expensive pre-made store bought ingredients!

This community cookbook was put together by 40 bloggers, including myself, and is the brainchild of Jaime Hartman of Gutsy by Nature. We couldn’t be more proud of how amazing the book tuned out, filled with simple and easy recipes that anyone can follow!

The AIP diet, or the autoimmune protocol, means that every recipe is:

Gluten free
Grain free
Dairy free
Egg free
Nightshade free
Nut and seed free
Refined sugar free
Made from whole, nutrient-dense, unprocessed foods.

So, even if you aren’t following the AIP diet, the book may help you if you are looking to nourish yourself with anti-inflammatory foods on a budget and/or time-constraint!

Check out 30 Minute Meals for the Paleo AIP Cookbook

White Chicken AIP Chili (Paleo, Whole30, Keto)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 526 kcal

Author: Jean Choi

This hearty and comforting White Chicken AIP Chili comes together in 30 minutes, and it's perfect for a delicious weeknight meal!

Ingredients

1 onion
2 celery stalks
4 garlic cloves
1 tbsp coconut oil
1.5 lbs boneless chicken thighs or breasts
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
4 cups bone broth
2 limes
1 14-oz can of full-fat coconut milk
Optional: cilantro, green onion, plantain chips, avocado for garnish

Instructions

Dice onion, chop celery, and mince garlic cloves.
Heat coconut oil over medium-high heat. Add onion, celery, and garlic and cook stirring for 5 minutes.
Push the veggies to the side then add the chicken.
Season with dried oregano, onion powder, garlic powder, and salt.
Cook for 5 minutes, until chicken is browned on all sides.
Add the bone broth to the pot and squeeze in juice from limes, and bring to boil.
Lower heat to medium-low, and simmer for 10 minutes.
Remove chicken and transfer to a bowl, then use 2 forks to shred it completely.
Add the chicken back to soup, then add coconut milk.
Increase heat to medium-high, then boil for 10 minutes until the soup is slightly reduced and thickened.
Garnish as desired.

Nutrition Facts

White Chicken AIP Chili (Paleo, Whole30, Keto)

Amount Per Serving (1 serving)

Calories 526 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 25g 125%

Cholesterol 161mg 54%

Sodium 856mg 36%

Potassium 825mg 24%

Total Carbohydrates 14g 5%

Dietary Fiber 4g 16%

Sugars 5g

Protein 44g 88%

Vitamin A 2.9%

Vitamin C 19.5%

Calcium 6.6%

Iron 18.8%

* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

8 reply

Keto Almond Joy Chia Seed Pudding + Craveable Keto Cookbook Giveaway

This Paleo and Keto Almond Joy Chia Seed Pudding is a delicious and healthy dessert or breakfast that comes together quickly and easily!

I was so excited to receive a review copy of Craveable Keto Cookbook by my fellow blogger Kyndra from Peace, Love, and Low Carb. While I’m not keto, I do tend to eat low carb because my body feels best eating this way, so I couldn’t wait to dig into her amazing low carb recipes.

What I found was SO MUCH MORE. Not only is this cookbook filled with 145 delicious recipes, the other half of the book is jam packed with incredible resources about the ketogenic diet, Kyndra’s inspiring weight loss journey, 5 different weekly meal plans, as well as guides to snacking and navigating alcohol, how to stock your keto kitchen, and other helpful tips and tricks on transitioning to a low carb lifestyle. I couldn’t believe the amount of work and heart that Kyndra clearly poured into this book.

There are SO many recipes I want to try in this cookbook, like Keto Everything Bagels, Buffalo Chicken Flatbread, Philly Cheesesteak Casserole, and Flourless Chewy Chocolate Chip Cookies, but I decided to start with something easy and simple with this keto Almond Joy Chia Seed Pudding and share the recipe with you!

This Chia Seed Pudding is so chocolatey and decadent, I couldn’t believe it only has 2.5 grams of nets carbs per serving. The creamy pudding with the crunchy topping is just so addicting and it’s just a perfect healthy dessert when you are craving something sweet.

Giveaway time!

Before I share the recipe, I thought you might want to have a chance to grab this amazing keto/low carb resource! Enter below to win your very own FREE copy of Craveable Keto Cookbook:

This giveaway will be open for entry until February 4th at 11:59pm PST. The winner will be announced below and will also be contacted by email!

Can’t wait for the giveaway? You can purchase the cookbook HERE.

Hope you enjoy this Keto Almond Joy Chia Seed Pudding recipe, as a sneak peek of the cookbook!

Almond Joy Chia Seed Pudding

Course: Breakfast, Dessert

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 19 minutes

Servings: 4 servings

Author: Kyndra D. Holley

This Paleo and Keto Almond Joy Chia Seed Pudding is a delicious and healthy dessert or breakfast that comes together quickly and easily!

Ingredients

2 cups unsweetened almond milk or coconut milk
1/2 cup unsweetened coconut flakes divided
1/4 cup unsweetened cocoa powder
1/4 cup powered erythritol
1 tsp pure vanilla extract
1/3 cup chia seeds
2 tbsp crushed roasted almonds
1/4 cup sugar-free dark chocolate chips optional

Instructions

Combine the milk, 1/4 cup of the coconut flakes, cocoa powder, erythritol, and vanilla extract in a blender. Mix until the ingredients are well combined.
Pour the mixture into a large mixing bowl. Add the chia seeds and whisk vigorously for 1 to 2 minutes.
Transfer the pudding to 4 individual serving bowls or cups and refrigerate for 1 to 2 hour.
Top with almonds, remaining 1/4 cup of coconut flakes, and chocolate chips, if desired, before serving.

Recipe Notes

Tip: If you are not a fan of the texture of chia seeds, you can add them to the blender in Step 1 for a smoother consistency.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

13 reply

Curtido (Salvadoran Spicy Cabbage Slaw) + Giveaway: Latin American Paleo Cooking

This paleo Curtido (Salvadoran Spicy Cabbage Slaw) is refreshing and crunchy, and makes an amazing side dish for almost any meal!

I love me a good, refreshing salad, and this curtido has been my go-to side dish for the past few days. The best thing about this Salvadoran spicy cabbage slaw is that the flavors get better and better the longer it sits, so I’ve been loving the leftovers and it goes great with just about anything.

This curtido is actually one of the many delicious dishes from the Latin American Paleo Cooking, a fabulous new cookbook written by my friend Amanda from The Curious Coconut with her mother-in-law, Milagros Torres. When I finally got my hands on the cookbook, I was delighted by all the beautiful looking recipes (I looooove Latin American cuisine) and bookmarked a bunch of pages to try out right away. All the dishes are authentic, allergen friendly (and mostly AIP!), and you can tell there was so much love and attention that went into the book.

I’ve already tried the Tostones (twice fried green plantains), which were so crispy and dangerously addicting. Other recipes I’m most excited for are:

“Queso” Blanco: Dairy-free cheese sauce… whaaat?
Pastelillos: A type of fried empanadas stuffed with meat
“Rice” Pudding: One of my favorite desserts, made grain-free!
Canoas de Plátanos Maduros: Meat-stuffed ripe plantains, which sounds like a magical combo to me.

So much care went into making each dish authentic as possible and I love that the book caters to so many food allergies.

What you can find inside Latin American Paleo Cooking:

Over 80 traditional recipes made Paleo, with over 90% being AIP or easily adaptable.
All recipes are gluten-free, dairy-free, nut-free; all but 1 are egg-free.
The countries represented include: Puerto Rico, Cuba, Venezuela, Colombia, Peru, Argentina, El Salvador, Dominican Republic, and Brazil, each marked with that country’s flag for easy reference.

Giveaway time!

Now that you’ve heard all about this amazing cookbook, I bet you would love a chance to have access to all the delicious recipes! I’m thrilled to give you a chance to win a free copy of the cookbook. Enter below:

This giveaway will be open for entry until September 1st at 11:59pm PST. The winner will be announced below and will also be contacted by email!

Can’t wait for the giveaway? You can purchase the cookbook HERE.

And to give you a sneak peek of the cookbook, hope you enjoy this curtido recipe!

Curtido (Salvadoran Spicy Cabbage Slaw)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 -6 servings

Author: Jean Choi

Ingredients

1 small head green cabbage, sliced very thinly or grated
4 carrots, grated
1 medium onion, thinly sliced and cut about 1" long
2 fresh jalapeño peppers, diced and seeded (omit for AIP), or 1 to 2 cloves garlic, minced
2 tsp fine Himalayan salt
2 tsp dried oregano
½ cup filtered water
½ cup apple cider vinegar

Instructions

In a large, nonreactive bowl, combine all the ingredients and stir well. Depending on how large your cabbage is, you may need to add a bit more vinegar and water.
Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits. Store in an airtight container in the fridge for up to 3 to 4 days.