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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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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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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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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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BBQ Apple CrockPot Ribs {AIP/Paleo}

We love ribs in this family –  and not being able to eat tomatoes, we struggled at first to find a sauce that we loved, and so I’ve been experimenting and these are my favorite yet!

Ribs are a great food to have in the crockpot, and I created this recipe for Halloween night, as we’d be out Trick or Treating and I wouldn’t have time to cook.  These ribs invited us back into the house, and were a great additional to our Halloween Spooky Meal – we called them Skeleton Ribs.

I particularly liked this recipe as I was able to hide Beets in the sauce, which typically my daughter won’t touch.  Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium – essential for healthy nerve and muscle function and manganese – good for your bones, liver, kidneys, and pancreas. Beets also can be used for detoxification and anti-inflammatory purposes, so a great food to have on Halloween to detox any candy that’s consumed!

BBQ Apple CrockPot Ribs {AIP/Paleo}
Print Recipe
Delicious nightshade free Slow Cooker Pork Ribs with a delicious Apple & Beet BBQ Sauce
Servings Prep Time
2 Racks 30
Cook Time
4-6 Hours
Servings Prep Time
2 Racks 30
Cook Time
4-6 Hours
BBQ Apple CrockPot Ribs {AIP/Paleo}
Print Recipe
Delicious nightshade free Slow Cooker Pork Ribs with a delicious Apple & Beet BBQ Sauce
Servings Prep Time
2 Racks 30
Cook Time
4-6 Hours
Servings Prep Time
2 Racks 30
Cook Time
4-6 Hours
Ingredients
  • 2 Rack Pork Ribs each rack should be approx 2lb in weight
Rub (Mix them all into a dish)
Rib Sauce
Servings: Racks
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 6 hours if you want meat falling off the bone. Cook for 4 hours if you want to pick up those ribs and gnaw away at the bones
  5. The remaining sauce should be warmed and then served with the ribs upon serving
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Crockpot Roast Lemon Chicken {AIP/Paleo}

This is another one of my quick paleo goto recipes when I’m working downtown or in back to back client meetings, and I know that I have no hope of getting a healthy meal on the table before my daughter is complaining of “I’m HUNGRY”

You can actually use a frozen chicken for this recipe but be sure toremove those giblets, if you want to have the Lemon infusion!

Roast Chicken was one of my favorite cosy dishes when I was a child growing up in England, it reminds me of family time, sitting around a Sunday dinner table, laughing and joking and being connected.

Crockpot Roast Lemon Chicken {AIP/Paleo}
Print Recipe
This AIP/Paleo inspired Lemon Infused Roast Chicken with a delicious broth which can be used as gravy or saved for a delicious and healing soup!
Servings Prep Time
1 Chicken 10 Minutes
Cook Time
6 Hours / Medium
Servings Prep Time
1 Chicken 10 Minutes
Cook Time
6 Hours / Medium
Crockpot Roast Lemon Chicken {AIP/Paleo}
Print Recipe
This AIP/Paleo inspired Lemon Infused Roast Chicken with a delicious broth which can be used as gravy or saved for a delicious and healing soup!
Servings Prep Time
1 Chicken 10 Minutes
Cook Time
6 Hours / Medium
Servings Prep Time
1 Chicken 10 Minutes
Cook Time
6 Hours / Medium
Ingredients
Servings: Chicken
Instructions
  1. Remove Giblets from Chicken Cavity and thoroughly rinse
  2. Pat Dry and season with Salt & Pepper
  3. Wash Lemon, and insert WHOLE into the cavity of the Chicken
  4. Place Carrots at the bottom of the Crockpot/Slow Cooker and place Chicken on top
  5. Switch Crockpot to Medium Heat for 6hrs.
  6. Do not worry if arrive home later than 6hrs, the chicken will be kept warm and the Chicken skin will start to crisp up.
  7. Use the delicious lemony broth as gravy, or save for a hearty cup of soup the following day.
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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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