Tag Archives: Dairy Free

IMG_2551[1]

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!
Share this Recipe
Powered byWP Ultimate Recipe
IMG_5931

Blueberry Muffins {Paleo}

Sometimes being asked to whip something up quickly can result in either a disaster or a masterpiece and you will be pleased to know that I consider these muffins to be close to a masterpiece LOL!

Our school PTA runs either Dad’s & Donuts or Mums & Muffins to encourage Mums to come to school and spend time with their child in a school setting.  I love the concept but I hate that its food orientated, I would love to be invited into the school at any time, and i don’t need a muffin or a donut to encourage me!

Anyway – Moms & Muffins meant that I had to whip up muffins – not cupcakes (because of course I had those already made in the freezer but muffins… thankfully I convinced my 6yr old that blueberry muffins were the best (because frankly I believe they are!)

Blueberry Muffins {Paleo}
Print Recipe
Paleo Blueberry Muffins with egg replacement options for AIP
Servings Prep Time
9 Muffins 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
9 Muffins 10 Minutes
Cook Time
20 Minutes
Blueberry Muffins {Paleo}
Print Recipe
Paleo Blueberry Muffins with egg replacement options for AIP
Servings Prep Time
9 Muffins 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
9 Muffins 10 Minutes
Cook Time
20 Minutes
Ingredients
Choose One of these Options to replace 2 eggs
Servings: Muffins
Instructions
  1. Turn oven to 375°F / 190°C / Gas Mark 5 Line Muffin pan with paper liners; set aside
  2. Place all ingredients (except Blueberries) into a large mixing bowl and beat all the cake ingredients together until you have a smooth, soft batter. Add Blueberries and mix being careful not to pop or bruise the fruit
  3. Divide batter evenly among liners, filling papers about 2/3 full.
  4. Bake on the center rack of the oven until tops spring back to touch, or a tooth pick when inserted comes out clean which will take about 20-25 minutes.
  5. Transfer to a wire rack to cool completely.
Share this Recipe
Powered byWP Ultimate Recipe
38aipsoups

Link Love : 38 AIP Soup Recipes from The AIP Blogging Community

I don’t know about you but as the colder weather draws in there is always a part of me that  wants to snuggle up with a large bowl or mug of soup…

The typical soups I grew up on as a child, Tomato, Minestrone, Chicken Noodle are full of ingredients that are not AIP Compliant, so I reached out my fabulous community of AIP Food Bloggers and present to you a wonderful collection of 38 AIP Soup Recipes which are Compliant with the Autoimmune Protocol will warm even the coldest of you!

Warm Wishes from Us to You

Chicken

  1. Chicken Zoodle Faux Pho – The Paleo Partridge
  2. Chicken Broccoli and Not Potato Soup – Meatified
  3. Homemade Chicken Soup – Phoenix Helix
  4. Summers Over Harvest Chicken Soup – Adventures in Parktaking
  5. Cosy Sweet Potato & Chicken Soup – The Bacon Mum
  6. Fragant Herb Coconut Chicken Soup – Comfort Bites
  7. Slow Cooker Chicken & Broth – It’s Me Charlotte

 Beef

  1. Chunky Beef Stew – The Primordial Table
  2. Magic Chili – Autoimmune Paleo – Mickey Trescott
  3. Tarragon Beef Stew – Enjoying this Journey
  4. Pressure Cooker Beef Stew – Enjoying this Journey
  5. Better Consommé – Heal Me in The Kitchen

Pork

  1. Sweet Potato, Artichoke & Bacon Soup – A Clean Plate
  2. Sausage Kale Soup with Sweet Potato – Sweet Treats
  3. Paleo Pumpkin Sausage Soup – Beyond the Bite
  4. Creamy Sausage Soup with Greens – Meatified
  5. Watercress, Pork & Pear Bone Broth Soup – Provincial Paleo

Seafood

  1. Creamy Leek Salmon Soup – Meatified
  2. Sweet Coconut Shrimp Curry – Phoenix Helix
  3. Creamy Seafood Chowder – Adventures in Partaking
  4. Pumpkin Clam Chowder – The Primordial Table
  5. Hearty Fish Chowder – Beyond the Bite for Life
  6. Shrimp Okra Gumbo – Paleo Cajun Lady

Curry

  1. Coconut Curry Soup– Beyond the Bite

Vegetable

  1. Mexicali Kitchen Soup – Petra8Paleo
  2. AIP and Vegan Cheesy Broccoli Soup – Comfort Bites
  3. Golden Carrot & Parsnip Soup – The Paleo Partridge
  4. Celeriac Leek Soup – Autoimmune Paleo – Mickey Trescott
  5. Quick Onion Soup – Meatified
  6. AIP Carrot & Sweet Potato Chili – Autoimmune Paleo – Mickey Trescott
  7. Parsnip & Pear Soup with Fried Sage – Autoimmune Paleo – Mickey Trescott
  8. Garlic Carrot Soup – Adventures in Partaking
  9. Tomatoless Soup – The Primordial Table
  10. Creamy Cauliflower Soup – Kaiku Lifestyle
  11. Mushroom & Fennel Soup – Comfort Bites
  12. Ginger Orange Squash Soup – It’s Me Charlotte
  13. Roasted Squash Soup with Thyme – Healing Family Eats
  14. Celeriac & Pear Soup – Healing Family Eats
  15. Easy Parsnip & Leek Soup – Paleo Cajun Lady
glazeddonut

Glazed Baked Donut

Dad’s and Donuts is a yearly school fundraiser, which causes my daughter some angst.

  1. She loved donuts before her diagnosis
  2. She wants to attend like all the other kids

So I devised a baked donut recipe that is dairy & grain free that enables her to go along and feel part of the crowd.  Note this recipe does use chocolate & eggs, so its not AIP Compliant unless you have been successfully able to reintroduce them.

This recipe uses Plantain Flour and Sweet Potato flour which really work well for me for baking.  Both Products are pure flour and can be purchased at Barry Farms Online Store

Note that while this recipe is Grain Free & Dairy free I can’t label as Paleo due to the sugar content!!!

Paleo Chocolate Glazed Donut
Print Recipe
Paleo Grain Free , Dairy Free Baked Donut Recipe with Chocolate Glazing
Servings
12
Servings
12
Paleo Chocolate Glazed Donut
Print Recipe
Paleo Grain Free , Dairy Free Baked Donut Recipe with Chocolate Glazing
Servings
12
Servings
12
Ingredients
Donuts
Glaze
Servings:
Instructions
  1. Set Oven to 180C/350F/Gas 4
  2. Cream the shortening and the sugar together in a bowl until pale and fluffy
  3. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  4. Fold in the flour, xanthum gum & baking soda using a stand or hand mixer to create a batter with a soft dropping consistency.
  5. Pour Mixture into a piping bag and pipe into donut pans
  6. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Let Donuts Cool
Glaze
  1. Melt the Chocolate until its fully stirrable
  2. Sift Icing Sugar into chocolate
  3. Add Water until icing is the correct consistency to pour and dribble over edges
  4. Watch your child jump with glee!
Recipe Notes

[recipe]

Share this Recipe
Powered byWP Ultimate Recipe