Finding the Tropics in the Midwest

When you have no vacation days to spare and are saving for other big life changes (such as moving), how is one supposed to feel like you’re not sitting at home watching t.v. all night. You can certainly take a road trip somewhere close by, you can blow a chunk of your paycheck in one of the bars around town, or you can do what my hubs and I have been doing-cooking more at home.

Cooking at home has been a HUGE life adjustment for us. But with my limited compliant foods these days (AIP diet), it’s been very difficult to eat out both at home and when I’m on the road for work. However, my very-patient-husband and I have found a way to deal with those constraints: Artisan Tropic .

Just like the Siete brand, the Artisan Tropic was started by a family originally from Bogota, Colombia (now in Charlotte, NC) to share their holistic approach to help heal illnesses thru food. Thru their daughter’s illness, the AT family learned the importance of nutrition and how food can fuel holistic recovery. A few years later, AT now offers natural, gluten-free, non-GMO, vegan, preservative free snacks, Paleo, AND AIP (yass!). The best part: AT’s plantain and cassava strips are great to use in recipes and perfect to eat as snacks at home OR on the road.

Here are two ways (so far) that I like to use my Artisan Tropic Strips:

  1. Snacking – Seeing that I’m on the road for work 1-2 weeks out of each month in the Midwest, it’s incredibly hard to find clean AIP snacks when you’re traveling to the sticks/small towns. However, if i’m lucky enough to be in an area with a health store that carries these little beauties, you better believe I’m stocking up on a few bags to last me. If I’m traveling to a super small town where Walmart is the only grocery store around (blank stare), I’ll order a few bags before my trip (look and see if AT is by YOU).
  2. Within Recipes – Are you missing a crunch on that piece of protein or want something sweet in that dessert? Add any of the AT’s flavors in. Here’s one  AIP/Paleo recipe I came up with while noodling during my grocery run one day. Don’t worry it’s extremely easy:


Ingredients (For 1 person):

  • 1/2 of a small white onion
  • 1/8 of Unsweetened Almond Milk
  • 1 tbsp pf Arrowroot Starch
  • 1 cup of Artisan Topic’s Plantain/Cassava Chips
  • 1 tbsp of Virgin (Cold Pressed) Coconut Oil
  1. Prepare your eyeballs and cut your white onion. Take about 5-6 good-looking cut rings. Pro Tip: If your eyes water really bad, rinse the cut rings under cold water (to help rid the eye-watering). One you’re done, crank the oven to 400 degrees.
  2. Finely crunch up your plantain or cassava chips in a plastic bag or on a flat cutting board (I use my magic bullet). FYI, they must be breadcrumb consistency.
  3. Dredge the naked onion rings in the Arrowroot Starch and shake off the extra clumps. Then dunk the Arrowroot Starch in the almond milk quickly- don’t let them sit for more than 3 seconds.
  4. Next, coat the rings in the ground up breadcrumb looking chips and place nicely on baking sheet pan.
  5. Once all of the rings are on the pan, drizzle the coconut oil evenly on top of each ring-This will help crisp up the crumbs. After each ring is equally covered, put in the oven for 10-15 minutes depending on the thickness of the rings.
  6. EAT!IMG_1201


2 Comments Add yours

  1. kathybruton2 says:

    Wow! So inviting! Onion rings are one of the things I miss most since my celiac diagnosis. These are a must try!


    1. aimeewilson says:

      Absolutely-These were incredibly easy to make too. If you’re adventurous, I’m sure frying these bad boys would taste even better. Enjoy!

      Liked by 1 person

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