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Pork Ribs with Pumpkin BBQ Sauce {AIP/Paleo}

I don’t know about you but I love myself a slab of ribs, there is something really primal about pulling meat off of a bone, not to mention when you use the slow cooker setting on the instant pot to cook your Ribs, the gelatinous bone broth that is made – makes this a sure winner!

Are you like me?  Do you see an ingredient recommended as a replacement for xyz and immediately purchase it, but then said items sits on your shelf or in the fridge because you take a taste and you just don’t like it??  Well that was the problem with Pumpkin Butter for me… I just couldn’t get on with the taste… until now.  It’s rich fruity texture is the perfect base for my BBQ Sauce!

I used Trader Joe’s Pumpkin Butter, which does not have citric acid (which is a good thing as commercially citric acid is either grown on mold or grain!!) but it does have nutmeg.

I also list below an alternative which is Totally AIP

Pork Ribs with Pumpkin BBQ Sauce {AIP/Paleo}
Print Recipe
These sticky tangy Pork Ribs prepared in the Instant Pot are going to become a family favorite.
Servings Prep Time
3 People 20 Minutes
Passive Time
4 Hours
Servings Prep Time
3 People 20 Minutes
Passive Time
4 Hours
Pork Ribs with Pumpkin BBQ Sauce {AIP/Paleo}
Print Recipe
These sticky tangy Pork Ribs prepared in the Instant Pot are going to become a family favorite.
Servings Prep Time
3 People 20 Minutes
Passive Time
4 Hours
Servings Prep Time
3 People 20 Minutes
Passive Time
4 Hours
Ingredients
Ribs & Seasoning
Pumpkin BBQ Sauce (AIP)
Pumpkin Butter - Quick BBQ Sauce (Stage 1 Reintro)
Servings: People
Instructions
Pumpkin BBQ Sauce (AIP)
  1. Place All ingredients into a food processor or blender & blitz
  2. Place into a small saucepan and heat gently until sauce coats the back of a metal spoon and is sticky ;)
Pumpkin Butter - Quick BBQ Sauce (Stage 1 Reintro)
  1. In a large bowl, mix all ingredients together with a metal spoon
Ribs
  1. Cut Rack into 3 Portions of Ribs approximately 4 Ribs per person Mix Garlic Powder, Ground Ginger & Ground Mace together then rub over ribs
  2. Take 1/2 of either Pumpkin Butter - Quick BBQ Sauce (Stage 1 Reintro) or Pumpkin BBQ Sauce (AIP) and pour over ribs
  3. Choose Slow Cooker Setting on Instant Pot - 4 hours, wait for 30 seconds and Instant Pot will start cooking those ribs!
  4. Once done, remove ribs from Instant Pot, and brush remaining sauce onto ribs. Place on Grill, or Under Broiler or in Toaster Oven for approximately 10 minutes until sauce is bubbling
  5. Serve!
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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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AIP Pork Carnitas with Cranberry Relish {AIP/Paleo}

Do you remember I mentioned in the Ropa Vieja recipe that I am making alot of  shredded meat dishes that will go with Fork & Bean’s Grain Free Tortilla Recipe  due to my daughter loosing endless baby teeth which makes eating Steak and Pork Chops so very challenging and lets face it none of us want a child who takes 1hr to eat their dinner ;)!

In this AIP Pork Carnitas Recipe paired with a delicious Cranberry Relish (YUMMMM!)  I tend to favor using Pork Butt due to it being one of the cheaper cuts of Pasture Raised meat but if you are wanting to cook this for large numbers then a pork shoulder maybe better!

I often take this dish to Potlucks or Graduation Parties, as its a hit with all generations, and pairs well with Grain Free Tortilla’s, Zoodles (Spiralized Veggies) or Cauliflower Rice

AIP Pork Carnitas with Cranberry Relish {AIP/Paleo}
Print Recipe
This dish made using Pork Butt or Pork Shoulder delivers a AIP Compliant delicious juicy shredded Pork which can be paired with Cauliflower Rice, Zoodles or even Grain Free Tortillas
Servings Prep Time
8 10
Cook Time
6 Hours
Servings Prep Time
8 10
Cook Time
6 Hours
AIP Pork Carnitas with Cranberry Relish {AIP/Paleo}
Print Recipe
This dish made using Pork Butt or Pork Shoulder delivers a AIP Compliant delicious juicy shredded Pork which can be paired with Cauliflower Rice, Zoodles or even Grain Free Tortillas
Servings Prep Time
8 10
Cook Time
6 Hours
Servings Prep Time
8 10
Cook Time
6 Hours
Ingredients
Pork Carnitas
Condiment
Cranberry Relish
Optional - Stage 1 Reintroduction (add to meat)
  • 2 tsp Cumin Stage 1 reintroduction
Servings:
Instructions
Pork Carnitas
  1. Rinse & Pat dry Pork Meat
  2. Mix Rock Salt, Onion Salt, Parsley, Cilantro, Garlic & Coconut Oil together then spread seasoning evenly on both sides of Meat. Add Optional cumin if you have successful reintroduced Cumin Note : If Coconut Oil has melted and is not Solid, do this step in the Crockpot, to avoid loosing any coconut oil goodness
  3. Place Crockpot on Medium Setting for 6hrs
  4. Approximately 30 minutes before serving shred the pork into the juices and leave meat to soak in the juices for 30 minutes
Cranberry Relish
  1. Combine all ingredients in a small sauté pan. Heat up slowly to cook on medium-high heat, stirring frequently, for about 10 minutes or until the cranberries are slightly broken but not mushy.
  2. Serve Chilled
How to Serve
  1. This meat is so versatile & pairs so well with so many foods, our favorite as a family (as pictured) is to have it with Grain Free Tortillas from Fork & Beans (see above for recipe link). Although I also have it cold over salad leaves, or with Seasonal Spiralized Root Veggies or Cauliflower Rice. Invite the family to build their own deliciousness!
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Ropa Vieja with Garlic Cilantro Grain Free Tortillas {AIP/Paleo}

Since Otto’s Cassava Flour started delivery in the US, my daughter and I have been cooking up endless shredded meat dishes that will go with Fork & Bean’s Grain Free Tortilla Recipe which I have modified slightly to add Cilantro & Garlic to the dough (1 tsp Dried Cilantro, 2 tsp Minced Garlic)

These Shredded Beef Ropa Vieja with Garlic Cilantro Grain Free Tortillas (AIP) combines delicious meat with the amazing texture of this tortilla! So much so that it is such a hit we may just eat this twice a week right now plus its an awesome dish for a 6yr old who is loosing a lot of teeth !

Ropa Vieja with Garlic Cilantro Grain Free Tortillas {AIP/Paleo}
Print Recipe
This dish made using Flank Steak delivers a AIP Compliant rich silky shredded beef which can be served with Grain Free Tortillas for a wonderful family meal
Servings Prep Time
8 10
Cook Time
6 Hours
Servings Prep Time
8 10
Cook Time
6 Hours
Ropa Vieja with Garlic Cilantro Grain Free Tortillas {AIP/Paleo}
Print Recipe
This dish made using Flank Steak delivers a AIP Compliant rich silky shredded beef which can be served with Grain Free Tortillas for a wonderful family meal
Servings Prep Time
8 10
Cook Time
6 Hours
Servings Prep Time
8 10
Cook Time
6 Hours
Ingredients
Ropa Vieja
Grain Free Tortillas
Condiment
Equipment
Optional - Stage 1 Reintroduction
  • 2 tsp Cumin Stage 1 reintroduction
Servings:
Instructions
Roja Vieja
  1. Rinse & Pat dry Flank Steak or Brisket
  2. Mix Ginger, Rock Salt, Wasabi, Garlic & Coconut Oil together then spread seasoning evenly on both sides of Meat. Add Optional cumin if you have successful reintroduced Cumin Note : If Coconut Oil has melted and is not Solid, do this step in the Crockpot, to avoid loosing any coconut oil goodness
  3. Cut Meat in 1.5" Strips and place in CrockPot
  4. Place Crockpot on Medium Setting for 6hrs
  5. Approximately 30 minutes before serving shred the beef into the juices and add the Maple Syrup, leave meat to soak in the juices for 30 minutes
Grain Free Tortillas
  1. Follow the instructions in Fork & Beans' Grain Free Tortilla Recipe (See link above) , adding Cilantro & Garlic to the flour & salt in step 1.
  2. My daughter and I like to use a Tortilla Press to make our Tortillas as its a fun way to get my daughter involved! But the first time we made them we did use a rolling pin!
How to serve
  1. Place the Meat, Tortillas, a Bowl of Seasonal Leaves (Arugula and Spinach are our favorites) & the Avocado in separate dishes on the table Invite the family to build their own deliciousness!
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Crock Pot Braised Red Cabbage {AIP/Paleo}

This is one of my favorite winter vegetable, and one that reminds me of Christmas, as it was always a dish my Mum would serve!  I’ve modified her recipe slightly for it to cook in the crock pot, enjoy!

This Braised Red Cabbage is a dish that can be reheated several times over or served cold.  I love this with cold meats!

Crock Pot Braised Red Cabbage {AIP/Paleo}
Print Recipe
Delicious Aromatic Red Cabbage Braised with Cranberries & Apple - a wonderfully warming winter dish
Servings Prep Time
6 10 Minutes
Cook Time
5 Hours
Servings Prep Time
6 10 Minutes
Cook Time
5 Hours
Crock Pot Braised Red Cabbage {AIP/Paleo}
Print Recipe
Delicious Aromatic Red Cabbage Braised with Cranberries & Apple - a wonderfully warming winter dish
Servings Prep Time
6 10 Minutes
Cook Time
5 Hours
Servings Prep Time
6 10 Minutes
Cook Time
5 Hours
Ingredients
Servings:
Instructions
  1. Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
  2. Peel & Slice Apples into Small Chunks
  3. Stir together Maple Syrup, Apple Cider Vinegar, Cinnamon, Salt in a jug.
  4. Place all sliced ingredients plus cranberries (if in season) into CrockPot/Slow Cooker
  5. Pour over content of jug
  6. Place Slow Cooker Crockpot on Low for 4-5hrs
  7. Serve hot.
  8. This is a dish that can be reheated several times over or served cold. I love this with cold meats!
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Roasted Root Veggies {AIP/Paleo}

Coming from England, Roast Potatoes and Roast Parsnips were a staple food served on a Sunday, however of late I’m roasting any and every vegetable I can find, because I love the roasted caramelized flavors that result.

As I have my food delivered by an Organic CSA namely https://www.freshpicks.com/ I have seasonable vegetables on hand, and at this time of year that means  Roasted Root Veggies, and plenty of them.  Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find… OK well they aren’t but look at your Organic Food Section in your grocery store and you will find the IN SEASON vegetables, look around the rest of the produce and you will find imports from other countries…

In this recipe we will use Beets, Turnips, Rutabagas (or swede in European Countries), Sweet Potatoes and Parsnips, and learn what they have to offer in taste and versatility. Note that for AIP Compliance we do not use Potatoes as they are from the Nightshade Family.  But if you have no issues with Nightshades then you can certainly add them into the mix!

Note that Sweet Potatoes & Turnips should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week.

Roasted Root Veggies {AIP/Paleo}
Print Recipe
Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find and DELICIOUS WHEN ROASTED
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Roasted Root Veggies {AIP/Paleo}
Print Recipe
Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find and DELICIOUS WHEN ROASTED
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Ingredients
Servings: People
Instructions
  1. Preheat to 400°. Peel all ingredients & cut into 1-inch pieces.
  2. Place in a single layer in a large roasting pan (I typically use disposable foil tins as I don't have the time or patience to clean the pan afterwards)
  3. Bake 30 minutes, stirring halfway through. Add garlic
  4. Bake to a total time of 1hr or until vegetables are tender and edges are starting to caramelize, stirring at 15-minute intervals.
  5. These vegetables are wonder the next day so I encourage you not to reduce the recipe for less people but to use them for leftovers the next day!
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Grain Free Cupcakes {Paleo}

I believe every Mum should have a good cup cake recipe in their back pocket, growing up my sister and I would make cupcakes with our Mum and always would get to lick the batter off the spoon (before we were told to not consume raw eggs) so I believe making cup cakes with my daughter is a right of passage!

When we first learned of her food allergies, we weren’t able to turn to your typical Gluten Free Recipes because Potato Starch, Tapioca Flour, Rice Flour which are in your Gluten Free Flour substitutes she was allergic to, so I took some time to find some flour and a recipe to keep that right of passage alive!

Now this recipe does contain eggs however I list AIP Substitutes below

The featured picture shows cupcakes that my daughter recently decorated for a PTA event!

This recipe will also make Two 9″ x 13″ Sheet Cakes or Two 9″  Round Cakes

Grain Free Cup Cakes {Paleo}
Print Recipe
AIP Compliant Grain Free Cupcakes - using a combination of Plantain & Sweet Potato Flour these Cupcakes have a lightness and texture that provide a lovely cupcake treat
Servings Prep Time
16 Cupcakes 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
16 Cupcakes 20 Minutes
Cook Time
15 Minutes
Grain Free Cup Cakes {Paleo}
Print Recipe
AIP Compliant Grain Free Cupcakes - using a combination of Plantain & Sweet Potato Flour these Cupcakes have a lightness and texture that provide a lovely cupcake treat
Servings Prep Time
16 Cupcakes 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
16 Cupcakes 20 Minutes
Cook Time
15 Minutes
Ingredients
Choose One of these Options to replace 2 eggs
Vanilla Frosting
Servings: Cupcakes
Instructions
  1. Turn oven to 375°F / 190°C / Gas Mark 5 Line cupcake pan with paper liners; set aside
  2. Place all ingredients into a large mixing bowl and beat all the cake ingredients together until you have a smooth, soft batter.
  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 15-20 minutes.
  5. Transfer to a wire rack to cool completely.
Frosting
  1. Sieve Powdered Sugar into Large Mixing Bowl
  2. Place Palm Shortening & Vanilla Extract into the large mixing bowl and beat all the frosting ingredients together until you have a smooth, soft frosting.
  3. Apply when cup cakes have cooled
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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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