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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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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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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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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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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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Pork & Butternut Crockpot Stew {AIP/Paleo}

I love the taste of Butternut Squash, and love to cook with it, it has such a creamy texture and cooks so well in a pressure cooker or crock pot.  The combination of Pork, Coconut Milk and Butternut Squash is a Fall Favorite for me, and a very heart warm and nutritious choice as the nights draw in, and the frost hits the ground overnight!

Butternut squash delivers an ample dose of dietary fiber & provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.  It also boasts very high levels of beta-carotene (which your body automatically converts to vitamin A), identified as a deterrent against breast cancer as well as a supporter of healthy lung development in fetuses and newborns. What’s more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C. It also is known for its anti-inflammatory effects because of its high antioxidant content, this is a super food for those like me who have Rheumatoid Arthritis and other inflammatory diseases!

Coconuts are highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is dairy free so can be used as a milk substitute.

Pork & Butternut Crockpot Stew {AIP/Paleo}
Print Recipe
This AIP Compliant Pork & Butternut Stew delivers a Silky Rich, Buttery Taste that can greet you as you walk through the door on a cold fall/winter evening
Servings Prep Time
6 People 20 Mins
Cook Time
6 Hours / Medium
Servings Prep Time
6 People 20 Mins
Cook Time
6 Hours / Medium
Pork & Butternut Crockpot Stew {AIP/Paleo}
Print Recipe
This AIP Compliant Pork & Butternut Stew delivers a Silky Rich, Buttery Taste that can greet you as you walk through the door on a cold fall/winter evening
Servings Prep Time
6 People 20 Mins
Cook Time
6 Hours / Medium
Servings Prep Time
6 People 20 Mins
Cook Time
6 Hours / Medium
Ingredients
Servings: People
Instructions
  1. Peel and cube The Butternut Squash (See this Video to learn how https://www.youtube.com/watch?v=Kbecyb7TgDE)
  2. Cube the Pork Loin into 1" pieces
  3. Peel & Slice the Onion then cut in half, then start at one of the flat ends (with onion half lying flat on the cutting board) and slice horizontally to create half moon-shaped pieces.
  4. Place all ingredients into Crockpot, and mix and coat all ingredients in the Coconut Milk.
  5. Set Timer on Medium for 4 hours, this will ensure the pork stays in the 1" pieces and doesn't start to break down. I have left this dish on warm for an additional 4 hours, and it has been absolutely fine :) Often serve with steamed broccoli on the side
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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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