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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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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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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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Teriyaki Garlic Beef (Instant Pot) {AIP/Paleo}

Teriyaki Garlic Beef (Instant Pot) {AIP/Paleo}
Print Recipe
This Instant Pot recipe, combines the silky sweet tastes of Teriyaki with a cheaper cut of Beef - that of flank steak! Fixes my Chinese cravings!
Servings Prep Time
6 10 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 10 Minutes
Cook Time
45 Minutes
Teriyaki Garlic Beef (Instant Pot) {AIP/Paleo}
Print Recipe
This Instant Pot recipe, combines the silky sweet tastes of Teriyaki with a cheaper cut of Beef - that of flank steak! Fixes my Chinese cravings!
Servings Prep Time
6 10 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 10 Minutes
Cook Time
45 Minutes
Ingredients
Teriyaki Sauce
Servings:
Instructions
  1. Cut Flank Steak into 1/2" Strips
  2. Mix up all Teriyaki Sauce ingredients (Coconut Animos, Fish Sauce, Maple Syrup, Ground Ginger, Garlic & Raw Honey)
  3. Place everything in the Instant Pot/Pressure Cooker (no need to brown the meat)
  4. Lock lid in place, choose the High Pressure setting and cook for 40 minutes
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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 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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Maple Balsamic Beef (Instant Pot) {AIP/Paleo}

When Amazon reduced the price of the Instant Pot for Black Friday, it immediately went on my Amazon Wish List, and as those reward points grew from buying all my gifts for others, I may or may not have bought myself a little gift 😉

I have had one busy day today, and made my first batch of Coconut Milk Yogurt in said Instant Pot and forgot… to plan for dinner – which would not ever happen if my daughter is around, but she is with her Dad today so I lost track of time.

I had been grocery shopping and had a nice Chuck Roast and thought.. Hmmm what can I make here… I’m one of those cooks who will look at a recipe, then TOTALLY deviate from that recipe (and until recently NOT write down what I ended up making!!)

You are lucky because today I did… and this dish was simply delicious so read on!

This Dish could totally be made in a standard pressure cooker too!

Maple Balsamic Beef (Instant Pot) {AIP/Paleo}
Print Recipe
AIP Compliant - Succulent Strips of Beef served with a Maple Balsamic Broth
Servings Prep Time
6 20 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 20 Minutes
Cook Time
35 Minutes
Maple Balsamic Beef (Instant Pot) {AIP/Paleo}
Print Recipe
AIP Compliant - Succulent Strips of Beef served with a Maple Balsamic Broth
Servings Prep Time
6 20 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 20 Minutes
Cook Time
35 Minutes
Ingredients
Servings:
Instructions
  1. Begin by trimming the fat from the joint, and slice the beef into 1/2" thin strips
  2. Mix salt, ground ginger into a bowl, then use to season meat
  3. Switch Pressure Cooker to Browning Mode and add the Oil from the choice of oils above.
  4. Once the oil is heated and shimmery but not smoking, add the beef in batches and brown all sides. Take care not to crowd the beef, so that all sides get browned. When the meat is well browned transfer it to a plate and set aside
  5. Select the Saute Setting and add the finely chopped garlic for approximately 1 minute, then add broth, Balsamic Vinegar, Maple Syrup. Stir until contents are mixed well.
  6. Return the browned beef strips and any plate juices to the Instant Pot / Pressure Cooker. Secure the lid and set to High Pressure Setting. The meat needs approximately 25 minutes but you need to give time for the pressure to rise, so set the timer of the pressure cooker to 35 minutes.
  7. After the pressure cooker has completed 35 minutes, allow the pressure to release by using the quick release method. (I have a set of Kitchen Tongs on hand to do this, to avoid getting burnt)
  8. I did not complete this step but if you would like to thicken the sauce, use 4 tbsp of tapioca starch or arrowroot with 4 tbsp of water, mix until smooth, then add it to the pressure cooker, and stir well. Then continue cooking over medium-high heat, uncovered for about 5 minutes.
  9. Serve :)
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