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Sizzlin Scallops with Citrus Vinaigrette Zoodles {AIP/Paleo}

I was first introduced to this recipe by my personal trainer and over the past couple of months I’ve adapted it slightly to bring that tang of deliciousness that comes to the table with some white balsamic vinegar!

Scallops are one of my favorite shellfish and bring back memories of my days in New Zealand when I would free dive for Scallops and eat them  fresh out of the shell on the beach still in my wet suit…

Shellfish can also be classed as Organ Meats when you eat all that’s in the shell, so while many people balk at Offal, you’ll often find me cooking up some clams, mussels or scallops to get my nutrient density !

Scallops are actually an excellent source of a very important nutrient for cardiovascular health, vitamin B12. Vitamin B12 is needed by the body to convert homocysteine, a chemical that can directly damage blood vessel walls, into other benign chemicals. Since high levels of homocysteine are associated with an increased risk for atherosclerosis, diabetic heart disease, heart attack, and stroke, it’s a good idea to be sure that your diet contains plenty of vitamin B12 to help keep homocysteine levels low (homocysteine is also associated with osteoporosis, and a recent study found that osteoporosis occurred more frequently among women whose vitamin B12 status was deficient or marginal compared with those who had normal B12 status.)

In addition to their B12, scallops are a good source of magnesium and potassium, two other nutrients that provide significant benefits for the cardiovascular system. Magnesium helps out by causing blood vessels to relax, thus helping to lower blood pressure while improving blood flow. Potassium helps to maintain normal blood pressure levels.

I source my Balsamic Vinegar from The Olive Tap, in Long Grove, IL and lucky for you they do provide a shipping service!

So let’s tuck in!

Source www.whfoods.org
Sizzlin Scallops with Citrus Vinaigrette Zoodles {AIP/Paleo}
Print Recipe
Delicious plump scallops served on a fresh veggie zoodle salad, served with a Citrus Balsamic Dressing
Servings Prep Time
2 People 20 Minutes
Cook Time
5 Minutes
Servings Prep Time
2 People 20 Minutes
Cook Time
5 Minutes
Sizzlin Scallops with Citrus Vinaigrette Zoodles {AIP/Paleo}
Print Recipe
Delicious plump scallops served on a fresh veggie zoodle salad, served with a Citrus Balsamic Dressing
Servings Prep Time
2 People 20 Minutes
Cook Time
5 Minutes
Servings Prep Time
2 People 20 Minutes
Cook Time
5 Minutes
Ingredients
Scallops
Zoodles
Servings: People
Instructions
Preparing the Zoodles
  1. Using a Spiralizer or Julienne Slicer use the Carrots & Zucchini to make vegetable noodles
  2. Mix Rock Salt, Freshly Chopped Cilantro, White Balsamic Vinegar, Lime, Lemon & Finely chopped garlic into a large bowl.
  3. Pour dressing over over spiralized vegetables and coat well. Leave them to rest for 30 minutes, allowing the dressing to soak into the vegetables.
Scallops
  1. Rinse Scallops with cold water and thoroughly pat dry.
  2. Add either the Ghee or the Olive Oil (depending your reintroduction status) to a 12 to 14-inch saute pan on high heat.
  3. Salt the scallops.
  4. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
  5. Place Zoodles on the plate then provide 6 scallops to each person.
  6. Divide the cooking juices between each plate, spooning over the scallops!
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Finger Lickin’ Baked Chicken Wings {AIP/Paleo}

Who says you can’t have deliciously spicy baked chicken wings when you are on AIP?

After my recent trip to England, where spicy food is very prevalent, but no longer accessible to me due to the nightshades and seed based spices that I haven’t yet reintroduced, I had a hankering for some spice, and I had plenty of Chicken Wings in the freezer.  Therefore I decided to try and make a recipe that would match if not surpass KFC… yeah yeah I know I had my work cut out!  However there are many herbs and spices available that are AIP so I took three spices known for their anti inflammatory properties and crafted these delicious wings… I now believe I can fly!

So I have a funny story to tell about my association with Chicken Wings… when I first started started work in the City of London I would go out and socialize with my friends after work and take the train home 10 stops to my destination…. well after a long day at work, no dinner and few drinks I would often fall asleep and miss my stop.  So one day I was at the Kentucky Fried Chicken Fast Food Restaurant close to the station and I saw that they did 10 Hot Wings and I devised a plan that I would eat ONE Wing per station to keep me awake… need I tell you I often woke up with 4 or 5 left in the box, having missed my station but at least I knew where in the journey I had fallen asleep LOL!

Oh reminiscing about Fast Food and Booze one may be tempted to say “Oh those were the days” but I know so much better now and know that the choices in food and beverages now really makes a huge difference in my health… but that doesn’t stop me thinking about those delicious chicken wings!

Read on and make your own!

Finger Lickin' Baked Chicken Wings {AIP}
Print Recipe
These Finger Lickin' Chicken Wings use AIP Approved Spices to bring the taste of KFC to the Autoimmune Diet
Servings Prep Time
4 20 Min
Cook Time
40 Min
Servings Prep Time
4 20 Min
Cook Time
40 Min
Finger Lickin' Baked Chicken Wings {AIP}
Print Recipe
These Finger Lickin' Chicken Wings use AIP Approved Spices to bring the taste of KFC to the Autoimmune Diet
Servings Prep Time
4 20 Min
Cook Time
40 Min
Servings Prep Time
4 20 Min
Cook Time
40 Min
Ingredients
Servings:
Instructions
  1. Preheat the Oven to 400°F /200°c / Gas Mark 6
  2. Combine all of the dry ingredients in a large bowl and mix until all of the ingredients have blended
  3. In another bowl whisk to combine the Melted Coconut Oil and Lemon Juice
  4. Take a chicken wing and dip it in the Coconut Oil & Lemon Mix, turning if necessary to ensure an even dip. Immediately press the wing into the dry rub mixture. (coconut oil will harden upon contact with cold items to be fast) Let the chicken sit in the dry rub for a few minutes and then remove to a rack. Repeat with each wing.
  5. Transfer the chicken to a non stick baking sheet
  6. Then, spray the chicken generously with the Olive Oil ( use an O. This will help it crisp up in the oven. Go ahead and give it another spray. It's got to have enough when there are no dry-looking patches of breading left.
  7. Bake the chicken for about 40 minutes, or until the breading has reached the desired golden-brown color.
Recipe Notes

I'm using the following products in this recipe - affiliate links are below to help you source the ingredients. Click here to understand what affiliate links mean

Cusinart Grilling Oil Mister
Sushi Sonic Wasabi Powder

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Turmericgingerpate

Turmeric & Ginger Coarse Lambs Liver Pate {AIP/Paleo}

Eating Organ Meat can be a challenge for many, and I have found Beef Liver to be very over powering, so I typically source Lambs Liver for my pate!  It has a much milder flavor and works really well with mild spices!

As Turmeric, Ginger & Garlic all have wonderful anti inflammatory properties, I paired these flavors to provide a mildly spicy way to enjoy a dish typically many automatically think they will dislike and found that this has quickly become my hands down favorite way to enjoy liver!  The pairings of Tumeric, Ginger & Garlic provide a real Middle Eastern note, and also provide a spiciness that typically we miss when following AIP due to the elimination of nightshades (Egg Plant, Chilli, Green/Red/Yellow Pepper, Tomatoes & Potatoes) which are often used to spice up dishes.

I also recommend that this Lambs Liver Pate is not blended until smooth, many people find that a well pureed pate can feel slimy in its texture and find that texture to be off putting, therefore I recommend that you pulse the ingredients in the Food Processor/Blender rather than blitzing it on high so that you have a coarse texture

Turmeric & Ginger Coarse Lambs Liver Pate {AIP/Paleo}
Print Recipe
Turmeric & Ginger provide this coarse liver pate with a spicy kick which excites the taste buds and enhances the experience of eating Liver
Servings Prep Time
6 20 Minutes
Cook Time
10 Minutes
Servings Prep Time
6 20 Minutes
Cook Time
10 Minutes
Turmeric & Ginger Coarse Lambs Liver Pate {AIP/Paleo}
Print Recipe
Turmeric & Ginger provide this coarse liver pate with a spicy kick which excites the taste buds and enhances the experience of eating Liver
Servings Prep Time
6 20 Minutes
Cook Time
10 Minutes
Servings Prep Time
6 20 Minutes
Cook Time
10 Minutes
Instructions
  1. Wash Lambs Liver and Pat Dry
  2. Pan Fry Bacon until crisp & place in Food Processor with Bacon Fat
  3. Strip Thyme Leaves from branches, finely chop
  4. Finely chop Parsley, Garlic & Ginger and mix with thyme & dry seasonings.
  5. Sprinkle Seasoning onto Liver, and pan fry 3-4 Minutes per side until brown through (there should be no pink)
  6. Add Liver to Food Processor, plus any remaining seasoning and oils left in the pan, adding the coconut oil.
  7. Pulse in Food Processor until roughly smooth. I have found that people prefer the texture of pate if it is not smooth!
  8. Portion into Ramekin Dishes (Freezes really well)
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Blueberry Muffins {Paleo}

Sometimes being asked to whip something up quickly can result in either a disaster or a masterpiece and you will be pleased to know that I consider these muffins to be close to a masterpiece LOL!

Our school PTA runs either Dad’s & Donuts or Mums & Muffins to encourage Mums to come to school and spend time with their child in a school setting.  I love the concept but I hate that its food orientated, I would love to be invited into the school at any time, and i don’t need a muffin or a donut to encourage me!

Anyway – Moms & Muffins meant that I had to whip up muffins – not cupcakes (because of course I had those already made in the freezer but muffins… thankfully I convinced my 6yr old that blueberry muffins were the best (because frankly I believe they are!)

Blueberry Muffins {Paleo}
Print Recipe
Paleo Blueberry Muffins with egg replacement options for AIP
Servings Prep Time
9 Muffins 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
9 Muffins 10 Minutes
Cook Time
20 Minutes
Blueberry Muffins {Paleo}
Print Recipe
Paleo Blueberry Muffins with egg replacement options for AIP
Servings Prep Time
9 Muffins 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
9 Muffins 10 Minutes
Cook Time
20 Minutes
Ingredients
Choose One of these Options to replace 2 eggs
Servings: Muffins
Instructions
  1. Turn oven to 375°F / 190°C / Gas Mark 5 Line Muffin pan with paper liners; set aside
  2. Place all ingredients (except Blueberries) into a large mixing bowl and beat all the cake ingredients together until you have a smooth, soft batter. Add Blueberries and mix being careful not to pop or bruise the fruit
  3. Divide batter evenly among liners, filling papers about 2/3 full.
  4. Bake on the center rack of the oven until tops spring back to touch, or a tooth pick when inserted comes out clean which will take about 20-25 minutes.
  5. Transfer to a wire rack to cool completely.
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shortbread

Shortbread Cookies {AIP/Paleo}

I was incredibly fortunate to be sent some sample packets of Otto’s Natural Cassava Flour this past week, a flour that is and my daughter immediately wanted to try and make some cookies…  Also known as yuca, Cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground and can be substituted 1:1 for Wheat Flours… I didn’t believe until I used it but it really provides a texture that matches Gluten Flours…

Our go to cookie recipe  is Beyond the Bite’s Sugar Cut Out Cookies, and we’ve made many variations including adding Enjoy Life’s Chocolate Chips (not AIP Compliant have been successfully reintroduced for my daughter… but not me … sniff)

So when she asked to make cookies, I knew the recipe I wanted to adapt, and so below I share this egg free, dairy free, grain free, nut free cookie recipe inspired by Gabriella’s original recipe (which you must totally try because they are simply delicious)

Tip… if your family want Chocolate Chip Cookies and there is somebody in the family who can’t eat chocolate, make up the dough, and divide it into separate batches, and just add chocolate to one of the batches 😉

Shortbread Cookies {AIP/Paleo}
Print Recipe
Nut Free, Grain Free, Egg Free, Dairy Free cookies!!! Compliant with AIP and using Otto's Natural Cassava Flour
Servings Prep Time
18 Cookies 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
18 Cookies 20 Minutes
Cook Time
15 Minutes
Shortbread Cookies {AIP/Paleo}
Print Recipe
Nut Free, Grain Free, Egg Free, Dairy Free cookies!!! Compliant with AIP and using Otto's Natural Cassava Flour
Servings Prep Time
18 Cookies 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
18 Cookies 20 Minutes
Cook Time
15 Minutes
Ingredients
Optional if you have reintroduced Chocolate!
Servings: Cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. In a Food Processor pulse together all of the dry ingredients
  3. Add maple syrup, vanilla extract, and palm shortening, long enough for a ball of dough to form
  4. Using a cookie scoop, portion out the mixture and place them onto a parchment lined baking sheet.
  5. Put the sheet into the oven and allow to bake for 10-12 minutes, until golden brown on top.
  6. These cookies are very short and remind me of English Short Breads (hence the name ) and will crumble when moved immediately out of the oven. Let cool for 10 minutes on Baking Sheet before transferring to a cooling rack
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Cosy Sweet Potato & Chicken Soup {AIP/Paleo}

My daughter was recently asking for Potato Soup, it was a favorite of hers at daycare but as she follows a modified AIP diet, with only recently reintroducing White Potatoes, I wasn’t comfortable with using nightshades, so I opted for White Sweet Potatoes which have a very similar taste and consistency to that of White Potatoes AND because I was wanting to win her over, I of course used BACON!

Cosy Sweet Potato & Chicken Soup {AIP/Paleo}
Print Recipe
Warming blend of Chicken, Chicken Stock and White Sweet Potatoes to provide a thick rich soup with a creamy consistency
Servings Prep Time
6 People 20 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 People 20 Minutes
Cook Time
35 Minutes
Cosy Sweet Potato & Chicken Soup {AIP/Paleo}
Print Recipe
Warming blend of Chicken, Chicken Stock and White Sweet Potatoes to provide a thick rich soup with a creamy consistency
Servings Prep Time
6 People 20 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 People 20 Minutes
Cook Time
35 Minutes
Ingredients
Servings: People
Instructions
  1. Peel and cube the White Sweet Potatoes
  2. Slice the Onion into rings, finely chop the Basil & Parsley
  3. Peel the Garlic but leave whole so that the garlic infuses the broth
  4. Place Broth in a large heavy bottomed saucepan, add all ingredients except Bacon. Bring to Boil then reduce to moderate heat to allow contents to simmer for 30 Minutes
  5. Use either Immersion Blender or High Speed Blender to puree the soup into a smooth creamy consistency
  6. Fry Bacon to a crispy consistency then finely chop to garnish soup. Enjoy!
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Plantain & Blueberry Pancakes {Paleo}

Buttermilk Pancakes or Scotch Pancakes (as they are known in England) are a staple food for breakfast in the US.  Made with Healthy ingredients such as blueberries  they can be a great way to fuel kids for breakfast!

I recently been able to reintroduce eggs into my diet, and my daughter could not be happier about it, because now I’m thinking about pancakes again.  (not that she didn’t get pancakes before but now its something that can feed us both!

As we are grain free, & nut free finding a flour mix that works for both of us was initially a challenge as while my daughter likes the taste of coconut milk, she’s not so fond of coconut flour flavors or consistency!

So my friends over at Barry Farms really helped me out when they started to to sell Plantain Flour.

Note these do contain eggs so are not compliant with AIP unless you have successfully reintroduced them. – Stage 1 Reintroduction required!

Plantain & Blueberry Pancakes {Paleo}
Print Recipe
Buttermilk Pancakes or Scotch Pancakes (as they are known in England) are a staple food for breakfast in the US. Made with Healthy ingredients they can be a great way to fuel kids for breakfast
Servings Prep Time
4 People 5 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
10 Minutes
Plantain & Blueberry Pancakes {Paleo}
Print Recipe
Buttermilk Pancakes or Scotch Pancakes (as they are known in England) are a staple food for breakfast in the US. Made with Healthy ingredients they can be a great way to fuel kids for breakfast
Servings Prep Time
4 People 5 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
10 Minutes
Ingredients
Servings: People
Instructions
  1. Mix every ingredient EXCEPT the blueberries into a large measuring jug, and whisk together until the batter is smooth
  2. Heat a Large Pan or Flat Skillet and keep at a medium heat setting
  3. Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup immediately add a sprinkling of Blueberries
  4. Cook until lightly-browned on each side, 2-3 minutes per side.
  5. While waiting for the other pancakes to cook, place these in a warming draw - it will help bake the batter a little more firmly
  6. Serve with a Blueberry Compote or Maple Syrup (as your diet allows)
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Orange Chicken Tenders {AIP/Paleo}

My daughter LOVES Chicken Tenders, and they are a great food to place in a lunch box.  I buy mine in bulk and batch cook them, freeze them in an airtight and then take them out & place them in her lunch box ok… or mine LOL the night before and they are thawed and ready for consumption by lunch time.  The perfect finger food, and taste delicious cold.

Orange Chicken Tenders {AIP/Paleo}
Print Recipe
Delicious Tangy Orange Chicken Tenders - ideal for a quick evening meal or as a lunch box protein item
Servings Prep Time
10 People 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
10 People 10 Minutes
Cook Time
10 Minutes
Orange Chicken Tenders {AIP/Paleo}
Print Recipe
Delicious Tangy Orange Chicken Tenders - ideal for a quick evening meal or as a lunch box protein item
Servings Prep Time
10 People 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
10 People 10 Minutes
Cook Time
10 Minutes
Ingredients
Servings: People
Instructions
  1. Season Chicken Tenders with Salt & Garlic Salt
  2. Heat an Iron Skillet with Coconut Oil for about 1 minute
  3. Add Seasoned Chicken to the pan, turn after 3 minutes each side.
  4. Add Orange Juice & Coconut Animos to the pan, and bring to a slight boil. Reduce heat immediately down to low and continue to turn the Chicken tenders coating them in the sauce as it reduces
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