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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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Instant Pot Beef Bourguignon {AIP/Paleo}

I’m just starting to venture into using the pressure cooker setting on my Instant Pot, but each and every time I do, I am overwhelmed with the deliciousness that prevails.

This past Friday night while my daughter was on a play date, I really fancied Beef Stew, and I had some Stew Meat in the fridge and some bacon, some veggies and I thought that was the route I would go, until my eye landed on a bottle of Red Wine that a friend had opened while visiting recently and I was reminded of a recipe that my Mum used to make when I was a child that would fill the house with a rich aroma that warmed you just on inhalation!

Alcohol is not AIP Compliant but when it is cooked, the alcohol is burned off, so waste not want not, I decided craft an AIP Compliant Beef Bourguignon Recipe… as my ode to Julia Child!

As the aroma started to fill the house, I actually started salivating, pleased that I only had to wait 30 minutes for dinner to be ready… and boy was I rewarded.

Instant Pot Beef Bourguignon {AIP/Paleo}
Print Recipe
Hearty, tender beef in a red wine sauce
Servings Prep Time
4 20 Minutes
Cook Time
50 Minutes
Servings Prep Time
4 20 Minutes
Cook Time
50 Minutes
Instant Pot Beef Bourguignon {AIP/Paleo}
Print Recipe
Hearty, tender beef in a red wine sauce
Servings Prep Time
4 20 Minutes
Cook Time
50 Minutes
Servings Prep Time
4 20 Minutes
Cook Time
50 Minutes
Ingredients
Servings:
Instructions
  1. Switch Instant Pot to Browning Setting. Add one tbsp of Oil and warm
  2. Pat Dry Beef and Season and then saute in batches to give them room in the Instant Pot to brown. Set aside.
  3. Slice Bacon into thin strips and brown with onions
  4. Add Back Beef and then add all remaining ingredients
  5. Switch Instant Pot to High Pressure Setting and Set to 30 Minutes.
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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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Apple Stuffed Bacon Wrapped Pork Tenderloin {AIP/Paleo}

This meal is a fall favorite for me, maybe its because I’ve just been apple picking and the apples are fresh off the tree, but this recipe can certainly be cooked all year round.

I use just one Tenderloin for my family but you can use the portion widget within the recipe to select the number of portions you need and it will multiply up the ingredients you need

This Recipe works best with a tart apple such as a Honey Crisp or a Granny Smith

Apple Stuffed Bacon Wrapped Pork Tenderloin {AIP/Paleo}
Print Recipe
Delicious taste of fall, Pork Tenderloin stuffed with Apple & Spinach and wrapped in Bacon! Get those taste buds watering!
Servings Prep Time
4 People 30 Minutes
Cook Time
40 Minutes @ 400°F
Servings Prep Time
4 People 30 Minutes
Cook Time
40 Minutes @ 400°F
Apple Stuffed Bacon Wrapped Pork Tenderloin {AIP/Paleo}
Print Recipe
Delicious taste of fall, Pork Tenderloin stuffed with Apple & Spinach and wrapped in Bacon! Get those taste buds watering!
Servings Prep Time
4 People 30 Minutes
Cook Time
40 Minutes @ 400°F
Servings Prep Time
4 People 30 Minutes
Cook Time
40 Minutes @ 400°F
Ingredients
Equipment Required
Servings: People
Instructions
  1. Trim Tenderloin of all unnecessary fat If using Wooden Skewers or Toothpicks to secure the stuffed joint, place them in water to soak
  2. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat. Then repeat this step three times until you have 6 cuts to the meat (see image)
  3. Now hold your meat tenderizer or rolling pin in your hand and bang on the meat like you would with a hammer and nail. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat until its approximately 1/2" thick
  4. Once flat, season with salt &pepper, then distribute Spinach and Apple on the top of the Tenderloin, finish with oregano.
  5. Starting with a long side, tightly roll up the tenderloin. Secure the seams with the toothpicks, wooden skewers or with cooking twine/string.
  6. On a foil lined baking dish, turn over the tenderloin so that the seam is on the bottom.
  7. Brush the pork tenderloin Coconut Oil and season with salt and pepper.
  8. Simply wrap the Bacon across the top of the tenderloin, and if you wish to scatter some additional apples about 1" thick to cook with the joint
  9. Place in a 400°F Oven or Outside on the grill for 25-30 Minutes or until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
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Bacon Wrapped Chicken Tenders {AIP/Paleo}

Many people consider bacon to be an unhealthy food, and while I wouldn’t serve it at every meal, its a fan favorite with kids as a finger food and can be used to bring some kid hated foods into their diet.  I do recommend that you carefully read the labels on the bacon that you buy and choose a bacon with only the following ingredients “pork, water, sea salt,  sugar“, also many bacon suppliers now to label their bacon as “Gluten Free”.

I personally purchase my bacon from US Wellness Meats  as they offer a sugar free Whole 30 approved Bacon!

These Bacon Wrapped Chicken Tenders are a favorite in our house

Bacon Wrapped Chicken Tenders {AIP/Paleo}
Print Recipe
Great Recipe for Dinner - or to freeze for School Lunches. Simple Finger Food for a Party
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Bacon Wrapped Chicken Tenders {AIP/Paleo}
Print Recipe
Great Recipe for Dinner - or to freeze for School Lunches. Simple Finger Food for a Party
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
  • 12 Rashers Bacon Sugar Free & Nitrate Free is recommended
  • 12 Tenders Chicken
  • 1 Handful Spinach Leaves (Optional but the bacon disguises the Spinach Taste )
  • 1 tsp Garlic Salt Make sure it's a gluten free brand
Servings: Servings
Instructions
  1. Rinse and Pat Dry the Chicken Tenders
  2. Stretch out the Bacon using the back of a knife to make it go further :)
  3. Sprinkle lightly the Garlic Salt onto the Chicken Tenders
  4. Wrap a couple of Spinach Leaves around the Chicken
  5. Wrap the bacon carefully around the Chicken Tender and place on a baking sheet
  6. Place in the Oven for 25 Minutes (325F = 160C = Gas Mark 3)
  7. I often place these on a wooden skewer for easier eating but choose not to cook them with skewer, so that they are lunchbox compliant (am I the only one who knows their child would use a skewer as a sword?)
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Hidden Veggie Meatloaf {AIP/Paleo}

I know that I’m not the only one who struggles to get enough veggies into my child’s diet, and I know that many of us are sneaky in how we hide them in certain dishes.  I use this meatloaf recipe to hide Zucchini/Courgettes, but in the past I’ve also hidden carrots, parsnips, and golden beets (and they weren’t discovered) so switch out the veggie of your choice!

Using the veggies actually acts as a binder and brings a lightness to the meatloaf that typically is provided by eggs or breadcrumbs.  This Gluten Free, AIP Compliant Meatloaf has none of that LOL!

Hidden Veggie Meatloaf {AIP/Paleo}
Print Recipe
This Gluten Free, AIP Compliant Meatloaf is another family favorite, especially for me as I feel accomplished if I've managed to get those all important veggies into a meal, without the sound of "Blech"
Servings Prep Time
1 2lb Loaf 20 Minutes
Servings Prep Time
1 2lb Loaf 20 Minutes
Hidden Veggie Meatloaf {AIP/Paleo}
Print Recipe
This Gluten Free, AIP Compliant Meatloaf is another family favorite, especially for me as I feel accomplished if I've managed to get those all important veggies into a meal, without the sound of "Blech"
Servings Prep Time
1 2lb Loaf 20 Minutes
Servings Prep Time
1 2lb Loaf 20 Minutes
Ingredients
Servings: 2lb Loaf
Instructions
  1. Place Ground Pork and Ground Turkey into a large Bowl
  2. Add Seasonings (Salt, Garlic Salt, Oregano, Sage, Black Pepper)
  3. Remove Peel from Apple grate into Bowl
  4. If your child has an aversion to green, peel the Zucchini/Courgette and grate into the bowl
  5. Knead Mixture together distributing ingredients throughly
  6. Pour Mixture into a Non Stick 2lb Meatloaf Pan, and top with rashers of bacon!
  7. Bake the meatloaf in a 350°F/ 175°C/ Gas Mark 4 oven for 1 hour, or until the internal temperature of the meatloaf reaches 155°F. Let rest for 10 minutes. Then gently remove by lifting with a spatula to a serving plate, and slice to serve.
  8. If you want crispy bacon - put under the grill/broiler until Bacon is Crispy!
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