Oh hello there, delicious little chicken hash brown patties. So what if hash browns are supposed to be for breakfast? Prepare to have all your breakfast conventions flipped upside down and dropped on their heads. Welcome to the autoimmune protocol, and the completely and utterly gorgeous, delicious, and extremely helpful new AIP cookbook bible, the Healing Kitchen.
If you don’t already know what it is, the here’s the deal with the autoimmune protocol. It’s a healing diet grown from the paleo template that excludes foods that are common to producing autoimmune flare-ups and inflammation: eggs, nightshades, and nuts and seeds. WOOF. Am I right?! And there’s no “cheating” here. This isn’t just a diet plan, it’s a way to put your autoimmune symptoms in remission. So it’s totally worth it, but if you’re not super creative with the flavor combinations, it’s pretty easy to eat plain food all the time. And that is NOT my cup of tea. When you can’t eat spices and a ton of condiments that us in the paleo/real food world tend to rely on, like salsa, hot sauce, peppers, and many spice blends, (and EGGS!!) things can seem kind of bleak. The eggs!! *crying emoji face*
Until a few new kicka** AIP cookbooks came along, like the Healing Kitchen from Sarah Ballantyne and Alaena Harper, and Nourished: the Paleo Healing Cookbook, by Rachael Bryant. These ladies are some of the OG’s (original gangsters, duh) of the AIP Paleo world, and their cookbooks are taking it by storm.
You think preparing for a week of paleo meals is a lot? Try prepping for an autoimmune protocol week. No more relying on easy egg-based meals for breakfast, salsa and spice blends for easy toppings. You’re making three (or more) square meals for every single day. And just the thought of that can be really, really overwhelming, especially if you don’t like to spend that much time in the kitchen.
I’m really lucky in that I don’t have to stick to the strict autoimmune protocol anymore to avoid flare-ups (um, hello. Have you met me and eggs? #bestiesforlife). But whether you have to do AIP or not, you will absolutely love the recipes and amazing resources in this cookbook. Did I mention the meal plans and batch cooking tips? Oh, these meal plans you guys. There are 12, count them, TWELVE of them! Like 5-ingredient or less meal plans, 20 minutes or less meal plans, family favorites…And my favorite title? “One-Pot Meal Plan for Those who Dislike Doing Dishes.” Heck. YES.
Forget plain roast chicken and sweet potatoes plus some greens for every meal. How about these amazing looking recipes that immediately caught my eye?
- Teriyaki chicken & Fried cauliflower rice
- Mojo pulled chicken with Caribbean plantain rice and Mango guacamole – 116
- Ground lamb with olive-butternut rice
- Shrimp & cauliflower grits
- Lox & everything hors d’oeuvres
- Smoked salmon potato salad
- Mac N Cheese
- Truffle fudge pops
- Sweet potato ice cream
- Cherry pie bars
There’s even PIZZA, you guys. Pesto chicken pizza. What?! And Mac n Cheese?! Dying.
AND, because they are so freaking nice, Aaleana and Sarah are even letting me share a preview of the cookbook with you, the Chicken Hash Brown Patties!!
I know, I know. It’s an AIP recipe and I put an egg on top of it. Can you blame me?? JUST LOOK AT THAT YOLK! But don’t get me wrong, these chicken hash browns are delicious on their own. Best eaten straight out of the refrigerator while standing at the counter. Kidding. Not that I’ve done that before or anything….
And now a recipe from The Healing Kitchen! Um, hello. Stop drooling over the pictures and just go get it already! AIP or not, you will freaking LOVE this cookbook. Just do it, you won’t regret it!
- 1 lb white sweet potatoes
- 1 lb boneless, skinless chicken breast, chopped (or 1 lb ground chicken)
- 1 tsp garlic powder
- 1 tsp dried thyme leaves
- ¾ tsp sea salt
- ¼ tsp onion powder
- 3 Tbsp bacon fat, divided
- 2 Tbsp dried marjoram leaves
- 2 Tbsp dried thyme leaves
- 1 Tbsp dried oregano leaves
- 1½ tsp dried rosemary
- 1½ tsp sea salt
- 1½ tsp garlic powder
- Make the Garlic & Herb seasoning: whisk all the ingredients together in a small bowl until well combined. Set aside for later.
- Peel the sweet potatoes, then shred them using your food processor's shredder attachment. If you're using chopped chicken breast, put it through the shredder as well to finely grind it.
- Transfer the shredded sweet potatoes and chicken to a large mixing bowl. Using your hands, mix in the garlic powder, thyme, salt and onion powder until evenly incorporated.
- Heat 1 Tbsp of the bacon fat in a large, deep skillet over medium heat. Scoop ⅓ cup of the chicken mixture into the pan and flatten it with a spatula until it's about ½ inch thick. Working quickly, repeat this step until you fill the pan with patties, without overcrowding the pan. Cook the patties for 2-3 minutes per side until golden brown and cooked through. Sprinkle the patties immediately with Garlic & Herb seasoning.
- Repeat Step 4 until all of the hash brown mixture is used up.
- Serve with sliced avocado!
Make Ahead Tip: prepare the recipe through step 2 and store the mixture in the refrigerator for up to 24 hours prior to cooking.
Store & Reheat: Once cool, store in a sealed glass container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat in a skillet greased with bacon fat on medium heat until warmed through.
Change it Up: replace the white sweet potatoes with an equal amount of another starchy root, such as regular sweet potato or parsnip.