Tag Archives: AIP

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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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Cranberry Relish {AIP/Paleo}

This recipe is a family favorite adapted to AIP as a replacement for ketchup for burgers!  I stock up on bags of fresh cranberries when in season so that I can make this recipe year round!  I simply throw the bag of cranberries I purchased in the freezer, no preparation and they turn out just fine :)

While this relish pairs really well with Turkey or Chicken, it also pairs well with Ham, Burgers & is a wonderful addition to carnitas!

Cranberry Relish {AIP/Paleo}
Print Recipe
Wonderful Condiment for Burgers, Cold Meats & of course Turkey!
Servings Prep Time
12 5
Cook Time
10 Min
Servings Prep Time
12 5
Cook Time
10 Min
Cranberry Relish {AIP/Paleo}
Print Recipe
Wonderful Condiment for Burgers, Cold Meats & of course Turkey!
Servings Prep Time
12 5
Cook Time
10 Min
Servings Prep Time
12 5
Cook Time
10 Min
Ingredients
Pork Carnitas
Equipment
Servings:
Instructions
  1. Peel & Slice Apple into 1cm Chunks
  2. Wash the Orange, then scrape the orange along the grater from top to bottom. Maintain enough pressure to remove the top layer of the rind. Take off only the rind of the orange's skin, and not the white pith, which tastes bitter.
  3. 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.
  4. Serve Chilled
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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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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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Green Monster Kombucha Popsicle {AIP/Paleo}

My daughter is going though a phase where she won’t eat her greens… does that sound familiar parents? .. I mean come on…. you think you have this child who has that nailed down, then one day they decide … nah! I don’t like them anymore… and while they will still follow the rule of one bite of everything on your plate… you know they aren’t getting enough of the nutrients they need….  What’s a parent to do?

I have also been trying to get my daughter to consume more naturally probitoic foods. Foods that are fermented like Sauerkraut & Yogurt and pro-biotic drinks like Kombucha and Kefir… the yogurt is a not a problem… but fermented foods can have an odd taste for young taste buds… ok I admit it… adult taste buds too… so I had to put on my Sneaky Bacon Mum hat to solve this one!

So… as time is of the essence in my life.. I devised an AIP compliant recipe that combined leafy greens, yogurt and Kombucha… and I threw in some healthy fat in the form of Avocado…and these Green Monster Kombucha Popsicles were hatched!

Imagine my delight when the whole Popsicle was consumed without one single comment of “This tastes funny” and a request the following night for another Monster Popsicle for dessert… oh hell yeah you can :)

So where did I get those Popsicle I use various Popsicle molds but the following ones are my favorites.

For introducing new flavors to my daughter in the form of Popsicle I found these very cool Monster molds… I mean come on…  psychologically everything taste better if its a monster LOL! Joie Monster Push Up Ice Pop Maker, Set of 4

Now for the child who is younger, I have been using these awesome molds so that you don’t get the t-shirt matching the popsicle 😉   The Friendly Yeti Ice Pop Molds BPA-Free Plastic With Drip Free Handle and Slurper Straw

Green Monster Kombucha Popsicle {AIP/Paleo}
Print Recipe
Healthiest Monster Pop around, delicious creamy coconut yogurt paired with avocado, spinach & apple with a probiotic twist of Kombucha
Servings Prep Time
6 10 Minutes
Passive Time
1 Hour
Servings Prep Time
6 10 Minutes
Passive Time
1 Hour
Green Monster Kombucha Popsicle {AIP/Paleo}
Print Recipe
Healthiest Monster Pop around, delicious creamy coconut yogurt paired with avocado, spinach & apple with a probiotic twist of Kombucha
Servings Prep Time
6 10 Minutes
Passive Time
1 Hour
Servings Prep Time
6 10 Minutes
Passive Time
1 Hour
Ingredients
Equipment
Servings:
Instructions
  1. Place Coconut Yogurt, Avocado, Apple, Spinach & Kombucha and into a high speed blender
  2. Blend until no traces /specs of spinach leaves can seen (Kids will be onto you if they see one spec of spinach ;)
  3. Pour equally into the mold and place in the freezer for 1-2 Hours and serve!
  4. Sit back, Smile and be smug... and absolutely say yes if they ask for seconds :)
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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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