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Cherry Balsamic Beef Brisket (Instant Pot) {AIP/Paleo}

Cherry Balsamic Beef (Instant Pot) {AIP/Paleo}
Print Recipe
AIP Compliant - Succulent Strips of Beef Brisket served with a Cherry Balsamic Broth in 40 minutes or less using a pressure cooker or Instant Pot
Servings Prep Time
4 10 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 10 Minutes
Cook Time
35 Minutes
Cherry Balsamic Beef (Instant Pot) {AIP/Paleo}
Print Recipe
AIP Compliant - Succulent Strips of Beef Brisket served with a Cherry Balsamic Broth in 40 minutes or less using a pressure cooker or Instant Pot
Servings Prep Time
4 10 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 10 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.
  5. Add Balsamic Vinegar, Whole Can of Cherries & Coconut Aminos to the Instant Pot
  6. Return the browned beef strips and any plate juices to the Instant Pot / Pressure Cooker. Quickly coat the Brisket Strips in the Sauce
  7. Secure the lid and set to High Pressure Setting for 35 Minutes. Use default Meat/Stew setting on the Instant Pot.
  8. Once complete allow the Instant Pot to self release steam
  9. 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 switch to saute cooking cooking uncovered for about 5 minutes.
  10. Serve :)
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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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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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Honey Garlic Crispy Baked Chicken Wings {AIP/Paleo}

Nothing speaks finger food to me more than Chicken Wings, so when I think about a dish to take to a Pot Luck then its always top of my agenda.  In years gone by give me Buffalo Wings and a beer and I was a happy camper, but the Cayenne and the hot sauce which are nightshades aren’t AIP compliant so I went for my next favorite flavors ASIAN.

 

Honey Garlic Crispy Baked Chicken Wings {AIP/Paleo}
Print Recipe
Succulent Crispy Chicken Wings with a Honey Garlic Glaze that are finger lickin' good!
Servings Prep Time
60 Wings 20 Min
Cook Time
1hr 10 Min
Servings Prep Time
60 Wings 20 Min
Cook Time
1hr 10 Min
Honey Garlic Crispy Baked Chicken Wings {AIP/Paleo}
Print Recipe
Succulent Crispy Chicken Wings with a Honey Garlic Glaze that are finger lickin' good!
Servings Prep Time
60 Wings 20 Min
Cook Time
1hr 10 Min
Servings Prep Time
60 Wings 20 Min
Cook Time
1hr 10 Min
Ingredients
Wings
Honey Garlic Glaze
Servings: Wings
Instructions
Wings
  1. Preheat oven to 400°F / 200°C / Gas Mark 6
  2. Set a wire rack insider each of 2 large rimmed baking sheets
  3. Place all ingredients in a large bowl, toss to coat.
  4. Divide Wings between prepared racked and spread out in a single layer
  5. Bake Wings until cooked through and skin is crispy, 45-50 minutes
  6. Using a brush - brush on the Honey Garlic Glaze, ensuring that both sides of the wing gets an even but plentiful coating
  7. Place Trays back into the oven for a further 8-10 minutes until glaze is glossy and slightly caramelized.
Honey Garlic Glaze
  1. Bring all ingredients to a slow boil in a small saucepan, stirring to dissolve the honey. Reduce heat to low, simmer stirring occasionally until reduced to 1/4 cup which will take approx 7-8 Minutes.
  2. Strain into a bowl
  3. Let sit for 10 minutes to thicken slightly
  4. You can make this upto 5 days ahead cover and chill. Rewarm before reusing.
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Teriyaki Crock Pot Pork {AIP/Paleo}

I am a HUGE fan of the Crock Pot/Slow Cooker, I will often prepare my meal when I’m tidying up the kitchen from dinner, and place it in the fridge so that I can just whip it out and plug it in at breakfast time!

This recipe, combines the silky sweet tastes of Teriyaki with Pasture Raised Pork Loin, but Pork Shoulder or Pork Butt is equally good especially for shredding!

For our family of two, I will cut the loin in half and shred half for dinner, but keep the remaining half in its loin form.  That way we have sliced pork for lunches the next day.

Teriyaki Crock Pot Pork {AIP/Paleo}
Print Recipe
This recipe, combines the silky sweet tastes of Teriyaki with Pasture Raised Pork Loin, but Pork Shoulder or Pork Butt is equally as good. This meat is excellent on the second day, for lunches or another meal
Servings Prep Time
6 10 Minutes
Cook Time
6 Hours / Medium
Servings Prep Time
6 10 Minutes
Cook Time
6 Hours / Medium
Teriyaki Crock Pot Pork {AIP/Paleo}
Print Recipe
This recipe, combines the silky sweet tastes of Teriyaki with Pasture Raised Pork Loin, but Pork Shoulder or Pork Butt is equally as good. This meat is excellent on the second day, for lunches or another meal
Servings Prep Time
6 10 Minutes
Cook Time
6 Hours / Medium
Servings Prep Time
6 10 Minutes
Cook Time
6 Hours / Medium
Ingredients
Teriyaki Sauce
Servings:
Instructions
If going straight into Crock Pot
  1. Wash and Pat Dry Pork Joint
  2. Mix up all Teriyaki Sauce ingredients (Coconut Animos, Fish Sauce, Maple Syrup, Ground Ginger, Raw Honey)
  3. Distribute Garlic over the top of the Pork Joint, then pour over the Teriyaki Sauce
If making and marinating overnight
  1. Throw everything into a 1 Gallon Ziplock bag, and seal and place in fridge
  2. Cook in Crock Pot for 6hrs at a Medium Setting
  3. There are two ways that we serve this in our house... 1. If using the Pork Butt - we shred up the meat using two forks to pull apart the meat and soak in the juices from the crockpot! 2. If using the Pork Loin, we slide and serve, and its wonderful for cold cuts the next day!.
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Thai Coconut & Shrimp Soup

This soup brings the shores of Thailand to life for me, minus the heat of Chili’s it is rich in healthy fat and bone broth, and due to the use of raw frozen Shrimp being added, a wonderful seafood stock results.

I hope you enjoy this quick healthy meal as much as I do

 

Coconut & Shrimp Soup
Print Recipe
Thai Soup is one of the most comforting foods for me, this version is made without Chili's so that the entire family can enjoy
Servings
4
Servings
4
Coconut & Shrimp Soup
Print Recipe
Thai Soup is one of the most comforting foods for me, this version is made without Chili's so that the entire family can enjoy
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Throw everything in a large stock pot except the Shrimp
  2. Bring to the boil, and turn down to low
  3. Add the Frozen Shrimp and simmer for 20 Min or until Shrimp are pink and cooked
  4. Serve in a large Soup Bowl
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Peach BBQ Slow Cooker Pork Ribs {AIP/Paleo}

Can you smell those ribs cooking???

I received plenty of Peaches in my CSA Box in recent weeks, and if you are following the AIP Protocol there is no better way to enjoy ribs if you can’t have nightshades (Tomatoes, Peppers etc) than this recipe!

I’ve actually made this ribs with Apples using the exact same ingredients, so feel free to switch out

Peach BBQ Slow Cooker Pork Ribs {AIP/Paleo}
Print Recipe
Delicious nightshade free Slow Cooker Pork Ribs with a delicious Peach based Rib Sauce
Servings Prep Time
1 Rack 30
Cook Time
4 Hours
Servings Prep Time
1 Rack 30
Cook Time
4 Hours
Peach BBQ Slow Cooker Pork Ribs {AIP/Paleo}
Print Recipe
Delicious nightshade free Slow Cooker Pork Ribs with a delicious Peach based Rib Sauce
Servings Prep Time
1 Rack 30
Cook Time
4 Hours
Servings Prep Time
1 Rack 30
Cook Time
4 Hours
Ingredients
Rub (Mix them all into a dish)
Rib Sauce
Servings: Rack
Instructions
  1. Mix up all the seasonings and rub into the Pork Rack and cut into portions to fit in Crock Pot
  2. Blitz all Ingredients for Rib Sauce in Blender/Food Processor
  3. Pour 1/3 of Rib Sauce over the Ribs
  4. Cook for 4 hours
  5. Warm Rib Sauce then Pour another 1/4 over cooked ribs and place under grill or outside on the grill to crisp up those ribs
Recipe Notes

Is your mouth watering?  Mine is!

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