Our Executive Chef’s Fall 2020 Recipes

Paleo On The Go

Posted on September 10 2020

Ahhh, fall is almost here. It’s when the summer starts to fade away. It’s also the season that conjures up some of the most vivid images, smells, and tastes of any season. When someone mentions the “tastes and colors” of fall, you pretty much immediately know what the person is talking about – browns and oranges, pumpkin and spices, etc. It’s pretty cool how that works.

When we asked our executive chef to come up with some recipes related to Autumn, she couldn’t wait to get to work in the POTG test kitchen and use some pumpkin and autumn-y spices and flavors. She even created a salad dressing made with a seasonal fruit that is harvested in October – figs!

aip paleo fall recipes

AIP Paleo Powder Seasoned Chicken on Mixed Greens Salad

AIP Paleo Powder Seasoned Chicken on Mixed Greens Salad

4 servings

  • 4 chicken breasts
  • 2 T organic AIP Paleo Powder
  • 2 T extra virgin olive oil
  1. Season chicken with AIP Paleo Powder on both sides
  2. Heat saute pan on medium high heat and add olive oil
  3. Place chicken in pan and sear til golden and place on baking sheet
  4. In pre-heated 350 degree oven, place chicken breast in for 15 minutes or until internal temperature reaches 165 degrees

Mixed Greens Salad

  • 8 ounces mixed greens
  • ½ sliced European cucumber
  • 2 shredded large organic carrots

*Plate all ingredients

Fig Dressing

  • 12 each dried figs (cut in half)
  • 1 1/2 cups chicken stock
  • 2 cloves garlic (minced)
  • ⅛ cups extra virgin olive oil
  • 3 T organic balsamic vinegar
  1. In a small sauce pan on medium high heat, put figs and chicken stock in for 5 minutes or until soft. Let cool to room temperature
  2. In a small food processor put extra virgin olive oil, garlic and organic balsamic vinegar and mix
  3. Add figs and chicken stock and mix on high
  4. Slice chicken and place on top of salads then spoon on fig dressing

Creamy Pumpkin Sauce over Japanese Sweet Potato Noodles

Creamy Pumpkin Sauce over Japanese Sweet Potato Noodles

  • 2 medium Japanese sweet potatoes
  • 4 cups chicken stock
  • 1 T extra virgin olive oil
  • 2 each fresh garlic cloves (minced)
  • 1 tsp balsamic vinegar
  • 1 T fresh sage
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/8 tsp mace
  • 1/8 tsp sea salt
  • 1 cup coconut cream
  1. Spiralize sweet potatoes
  2. In a medium size saute pan on medium heat, place potato noodles in pan and stir often
  3. In a small sauce pan on medium heat, put olive oil and garlic in until fragrant then add balsamic vinegar
  4. Add 1/2 cup of chicken stock from potato noodle pan and add pumpkin puree, whisk together
  5. Add the rest of the ingredients except for coconut cream and half of the sage. Let simmer for two minutes
  6. Add coconut cream
  7. Pull noodles out of cooking stock and place on plates
  8. Cover noodles with pumpkin sauce and garnish with sage

Apple Crumble Skillet

aip paleo apple pie crumble


  • 1/4 cup coconut flour
  • 1/4 cup tigernut flour
  • 1/2 tsp cinnamon
  • 1/8 tsp mace
  • 1/4 tsp ginger powder
  • 1/8 tsp cloves
  • 1/2 tsp baking soda
  • 1 T palm shortening
  • 1 T water
  • 1 T honey
  1. Mix all dry ingredients together in mixing bowl
  2. Add shortening and mix with a fork
  3. Add honey, then water
  4. Palm shortening can be replaced by coconut oil
  5. Put in bowl and set aside


  • 4 peeled and sliced granny smith apples
  • 1 T lemon juice
  • ½ tsp ginger powder
  • 2 tsp cinnamon
  • 1 T tapioca flour
  • 1 T honey
  1. Toss apples in lemon juice
  2. In a small saute pan on high heat add extra virgin coconut oil
  3. Add apples and saute until caramelized golden
  4. Add ginger and cinnamon, mixing well
  5. Add honey and stir in tapioca until sauce becomes thick
  6. Pour into skillet or baking dish and sprinkle topping evenly
  7. Place skillet in pre-heated 400 degree oven for 5 minutes or until golden brown

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