POTG Test Kitchen

Mmmmmmmmm Ice Cream!!! With these recipes you can have your own ice cream social with assorted toppings and sauces for a build your own sundae buffet. With no preservatives the ice cream melts quickly so you might want to have it close by in a freezer! But that AIP Caramel Sauce? OMG!

AIP Coconut Vanilla Ice Cream

2018-05-21 09:28:34

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Ingredients

1. 2 cans full-fat coconut milk, refrigerated
2. ½ to 1 cup maple syrup
3. 2 Tablespoon vanilla extract

Instructions

1. Blend the coconut milk, maple syrup to taste, and vanilla extract until thoroughly combined.
2. Pour into the freezer bowl of electric ice cream maker and churn until desired consistency.

Paleo on the Go http://blog.paleoonthego.com/

AIP Caramel Sauce

2018-05-21 09:31:57

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Ingredients

1. 1 cup coconut sugar
2. ½ cup coconut milk
3. ½ cup coconut manna

Instructions

1. Mix all ingredients together in a small saucepan and bring to simmer.
2. Cool and enjoy!

Paleo on the Go http://blog.paleoonthego.com/

AIP Hot Fudge

2018-05-21 09:33:41

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Ingredients

1. 2 cups coconut milk
2. 1/2 cup coconut sugar
3. 1/3 cup carob powder
4. 2 tablespoons coconut oil
5. 1/2 teaspoon vanilla extract

Instructions

1. Mix together the coconut milk, palm sugar, and carob powder until smooth.
2. Pour the mixture into a small saucepan and bring it to a boil over medium heat.
3. Reduce heat to medium-low and simmer, stirring frequently, for 10 minutes and then remove from heat.
4. Whisk in the coconut oil and vanilla.
5. Allow the sauce to cool for 20 minutes.
6. The sauce will continue to thicken while it cools.
7. Can be served cold or hot.

Paleo on the Go http://blog.paleoonthego.com/

Kebobs or skewers of meat and vegetables are a grilling classic. Here, Chef Ann simply combined beautiful grass-fed filet of beef with mushrooms, all marinated in a clean balsamic vinaigrette. Whether you are serving 2 or 22, this is a simple and tasty main dish. It’s great cooked outdoors on a grill, but you can cook them inside on the stovetop as well.

Balsamic Steak & Mushroom Skewers

2018-05-21 07:38:19

Serves 4

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Total Time

1 min

Total Time

1 min

Ingredients

1. 1 lb Filet Mignon
2. 1 lb mushrooms, sliced in half
3. 3 tablespoons balsamic vinegar
4. 2 tablespoons coconut aminos
5. 4 cloves garlic, minced
6. 1/2 teaspoon fresh thyme, chopped
7. Sea salt to taste

Instructions

1. Cut the filet into 1” cubes.
2. Mix marinade ingredients together and pour half over the steak and half over the mushrooms and toss to coat.
3. Marinate for 30 minutes.
4. Skewer the steak and mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.
5. The meat will be medium rare.

Paleo on the Go http://blog.paleoonthego.com/

Who doesn’t love french fries? They are one of our most beloved foods in this country, available at drive-throughs and sit down restaurants everywhere. But, are they healthy for you? What secret ingredients do they add? Even if sweet potato fries are offered they often have additives and preservatives. Here we have a simple recipe, yet something a little different. The use of mace adds a distinct flavor. You can add as much as you want – I like a little heavier hand with the seasoning. Either way these Spiced Sweet Potato Fries will be a hit!

Spiced Sweet Potato Fries

2018-05-21 05:35:06

Serves 4

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Total Time

25 min

Total Time

25 min

Ingredients

1. 2 large sweet potatoes
2. 3 T. olive oil
3. ½ tsp. cinnamon
4. ¼ tsp. cloves
5. ¼ tsp. mace
6. ½ tsp. sea salt

Instructions

1. Peel the potatoes and cut into long thin French fries.
2. Toss in olive oil and spread out on a parchment lined sheet tray.
3. Mix all of the spices and salt together and very lightly sprinkle it over the fries.
4. Bake in a 400F oven until golden and cooked through, about 10 minutes.

Paleo on the Go http://blog.paleoonthego.com/

Here we have a quick and easy vegetable dish for you. You can cook the vegetables in a pan in the kitchen or better yet, on the grill outside. Use whatever vegetables are your favorites. I like to do mine on the grill outside so they have that smokey flavor. Be sure to keep some in the refrigerator for easy snacking. What vegetables would you use?

Grilled Herb Marinated Vegetable Platter

2018-05-21 06:03:48

Serves 4

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Total Time

30 min

Total Time

30 min

Ingredients

1. 1 Zucchini
2. 1 Yellow squash
3. 1 Sweet potato
4. 1 Onion
5. 3 Portabello mushrooms
6. 1 cup Olive oil
7. 4 T. Minced garlic
8. 2 T. Rosemary
9. 2 T. Basil
10. 1 tsp. Sea salt

Instructions

1. Cut zucchini and yellow squash into ½” thick slices. Peel and cut sweet potato into ¼” thick slices. Peel onion and cut into ½” thick slices. Remove stem and ribs from mushrooms and leave whole. Mix olive oil, garlic, and rosemary together. Toss vegetables in marinade mixture. Preheat grill and lay vegetables on grill. Sprinkle lightly with sea salt. Once browned, turn and grill other side. Remove cooked vegetables to a tray. After the mushrooms are cooled, slice them into ½” slices. Arrange vegetables on a large platter and sprinkle with freshly chopped basil and serve with extra virgin olive oil and balsamic vinegar on the side.

Paleo on the Go http://blog.paleoonthego.com/

AIP BBQ Pulled Chicken Slider Biscuits

We are serving these BBQ Pulled Chicken Sliders as an appetizer, but you could easily make them a main course for a delicious lunch. Serve them with a nice salad and you’ve got a complete meal. You could even serve the chicken as the protein in a veggie packed salad with a delicious biscuit on the side. The bbq sauce has a nice tang to it and is fully AIP compliant. You and your guests will love it!

BBQ Pulled Chicken Slider Biscuits

2018-05-21 07:49:35

Serves 4

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Total Time

1 min

Total Time

1 min

Sauce

1. 2 cups crushed unsweetened pineapple
2. 1 cup onion, minced
3. 3 cloves minced garlic
4. ¼ cup molasses
5. 2 tsp. smoked salt
6. ¼ cup apple cider vinegar
7. ½ tsp. powdered ginger
8. ½ tsp. powdered cloves

Chicken

1. 2 lbs. boneless skinless chicken thighs
2. Sea salt
3. Garlic powder

Instructions

1. Place all sauce ingredients into a saucepan and simmer for 10 minutes on low.
2. Puree until smooth with an immersion blender.
3. Put the chicken in a single layer in a small roasting pan and sprinkle with sea salt and garlic powder.
4. Pour 3 cups of water over it and cover tightly with foil.
5. Bake in a 350 oven for 40 minutes until very tender.
6. Remove from oven, cool then shred the meat with your hands.
7. Mix the meat with the barbecue sauce and serve on the slider biscuits.

Paleo on the Go http://blog.paleoonthego.com/

AIP Biscuits

2018-05-21 07:58:06

Yields 8

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Total Time

1 min

Total Time

1 min

Ingredients

1. 3/4 cup coconut flour
2. 1 cup tapioca flour
3. 1 tsp. baking soda
4. 1 tsp. sea salt
5. 1 T. coconut sugar
6. 1 tsp gelatin
7. ½ cup palm shortening
8. 1 cup coconut milk

Instructions

1. Mix flours, baking soda, salt and gelatin powder.
2. Add the palm shortening, sugar and coconut milk, and mix into a soft dough.
3. Then roll into small slider sized biscuits, place on a parchment lined sheet tray and bake at 375F until golden (10-12 minutes)

Paleo on the Go http://blog.paleoonthego.com/

We must not forget the meaning of Memorial Day; It was established to honor the men and women who have fallen in while serving in the United States Armed Forces. It’s also the official kick-off to the summer season, Memorial Weekend!  Time for backyard barbecues or picnics at the beach. We have put together a menu for you to enjoy with your family and friends. It is completely Paleo/AIP, some of it is also Keto. Follow the links below to learn more.

For Starters, AIP Bbq Chicken Sliders

These biscuits have great flavor and would be ideal for any meal, but they make an especially great bun for these sliders. We served them as an appetizer, but you can make them the main dish by adding a nice garden salad. 

Get the recipe!

Easy Grilled Vegetables for a Side Dish

Whether you are Paleo, AIP or Keto, this is a recipe for you. We’re all about clean ingredients simply prepared that can be cooked outside on the grill, made into skewers or seared on a griddle like we did here. The end result is delicious and full of flavor.

Take me to the veggies!

And Then Spiced Sweet Potato Fries

Another quick and easy recipe idea for you! I enjoyed the flavor of the spice mixture that Chef Ann put together for these fries. In fact, I would put a lot more on the fries if I were to make these at home. The beauty here is that if you mix the spices up your guests can add more if they wish.

Check it out!

The Main Course, Balsamic Steak and Mushroom Skewers

Mushrooms and beef compliment each other perfectly. You can make these up the night before so that they are ready to go when it’s time to start cooking. That way you are free to enjoy the day and your guests. I’m all about prepping ahead of time to make things easier!

Take me to the skewers!

What’s a Holiday Celebration Without Dessert?

Who doesn’t love ice cream and caramel sauce and hot fudge? Sadly, you might but your gut has another opinion. Well, guess what! This recipe is completely AIP. The ice cream is incredibly easy to make, but for me the standout here is the caramel sauce. OMG. And the hot carob sauce? YUM. You should definitely try this at home!

I need this in my life

Andrea is a nutritional therapy practitioner and a personal trainer and is an expert pairing good nutrition with healthy movement. We wanted to share her story with you and introduce you to her philosophy on how to move your body in a nourishing way, whether or not you live with autoimmune disease.

Exercising While Healing: Andrea’s Story

Hi! I’m am Andrea. And six years ago, I was sick. I hurt everywhere, my body felt like it was on fire, and I was exhausted. Simple tasks like climbing stairs and going to the grocery store were overwhelming to me. And finally, after a long time, I was diagnosed with multiple autoimmune disorders- Hashimoto’s disease, Celiac disease and fibromyalgia.

The first thing I did was change my diet. Before my diagnosis, I ate a pretty standard American diet. After my diagnosis I transitioned to eating a nutrient dense diet of real foods- organic, non-processed vegetables, fruits and meats. And, as you all can imagine, I started to feel better almost immediately.

Once I started to feel better, I knew that to get to the next level of healthy, I needed to exercise. Having been an athlete my whole life, I was well versed in the benefits of exercise. But what I learned after my diagnosis was that exercise, along with healthy food, can actually help manage the symptoms caused by autoimmune disease. Exercise can reduce the pain, discomfort and body aches. Exercise can reduce anxiety and depression, which are often side effects of autoimmune disease. And the list of exercise benefits goes on and on.

However, starting to go back to exercise was a lot harder than I thought. My body struggled to make it through even just a few minutes of my old routine. And I didn’t know why, so I researched it. And I learned that exercise is a double edged sword when it comes to chronic illness. Exercise is healthy, but only in the right doses. Too much can overload our system and send our symptoms into overdrive, making us feel worse rather than better. And even people who don’t struggle with chronic illness can experience this. Exercise creates an intense adrenaline rush, which can send our cortisol (our stress hormone) into overdrive. Too much exercise over a long period of time can cause adrenal fatigue.

This is why it is incredibly important to exercise in a healthy nourishing way. We need to protect our bodies, so we can gain all the benefits of exercise without any of the drawbacks. 

Here are my Top Three Tips To Help You Get Strong and Fit in a Healthy Way:

1. A daily exercise routine is essential to staying healthy and fit. A good exercise routine does not need to be long or grueling to be effective. It does need to be consistent. Doing a little bit every day is very important to keep your body limber, strong, and pain-free. Start slow and easy. Over time, your body will adapt to the exercises and will be more capable of doing more challenging work.
2. Stretching is an important component to a well-rounded workout routine. A healthy body needs to have healthy connective tissues. A full body stretching routine will improve your flexibility, will keep your muscles healthy, will improve your posture, and will even help improve your sleep. Plus, it feels so good!
3. Strength building exercises are more beneficial for you than cardio. Cardio can be good for you, but it should not be the only thing you do. Weight bearing exercises are important for many reasons, including building muscle tone, strengthening bone density, and regulating our hormones. Additionally, strength building exercises can reduce the experience of muscular discomfort and pain, anxiety & depression, and help us manage stress. However, you do not have to lift weights to participate in strength building exercises. You can use your body weight to build strength safely and effectively.

For example, simply standing on one leg can bring significant changes to your muscular structure- improving your deep stability muscles of your core and glutes, which benefit you by creating better balance. Start by holding the position for 10 seconds, and then 20 seconds, etc. If you can’t stand on one leg for 10 seconds, practice the position against the wall first. When you are able to stand on one leg unsupported by the wall for 1 minute, then practice doing the same technique with your eyes closed. This simple move can create significant change in body strength in just a few minutes a day.   

These three concepts are the foundation of the Autoimmune Strong exercise program. Autoimmune Strong is the first exercise program that takes your body’s needs into account, and helps you increase foundational strength without overloading your system. It’s self-paced, easy to do at home, and takes only 15 minutes of your day. But it has incredible impact!

Since I, like my friends at Paleo on the Go, believe that healthy food should be paired with healthy exercise, I want to offer you a special Paleo on the Go discount, so you can try the Autoimmune Strong program out for yourself!

Just enter this coupon code at checkout:

PALEOONTHEGO

and receive $10 off of any Autoimmune Strong membership

Join here: https://www.getautoimmunestrong.com/join/

Did you know that blueberries are considered a superfood? They’re very high in nutrients and low in calories. Blueberries are also known as the king of antioxidants because they protect our bodies from free radicals. The best thing is that they taste great! I would like to say that I enjoy blueberries for their health benefits, but to be completely honest that has nothing to do with it. I love the flavor and the freshness that reminds me of spring. I buy them organic when on sale and freeze them for when they aren’t available so that I can enjoy them all year long.

Blueberry Crumble (AIP)

2018-03-27 05:18:37

Serves 8

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Total Time

2 hr

Total Time

2 hr

For the Crust

1. 1¼ cups cassava flour
2. 7 T. palm shortening
3. ½ teaspoon salt
4. ½ cup ice water

For the Blueberry Filling

1. ⅔ cup coconut sugar
2. 3 tablespoons arrowroot
3. 1 teaspoon lemon zest (about 1 lemon)
4. 2 tablespoons fresh lemon juice
5. 5 cups fresh blueberries, rinsed and dried

For the Crumble Topping

1. ⅔ cup cassava flour
2. ½ cup coconut sugar
3. ½ cup palm shortening cut into chunks

To make the pie crust

1. In the bowl of a food processor, pulse the flour and salt to combine.
2. Add the shortening and process by pulsing until the mixture resembles a coarse meal.
3. Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together.
4. Do not over process.
5. If the mixture holds together when you pinch a few pieces, then it is done.
6. Gather all the dough together and press into a disc.
7. Wrap in plastic wrap and refrigerate for 1 hour or longer.
8. Remove the dough from the refrigerator and place on a lightly floured work surface.
9. Split it into 3 pieces. Roll each piece into a circle on a floured board.
10. Gently place the dough into 3 6″ pie plates. Fold the extra dough under to form an edge and crimp decoratively.
11. Pierce the bottom the crust a few times with a fork. Refrigerate the crusts for 30 minutes or until well chilled.
12. Preheat the oven to 375 degrees.
13. Remove the pie crusts from the refrigerator and line with parchment paper and pie weights. Lay them on a sheet tray. Bake the crusts for about 15 minutes.
14. Remove the parchment paper and pie weights and set aside.
15. Return the crusts to the oven and bake another 5 minutes or until it starts to brown lightly.
16. Remove from the oven and set aside to cool while preparing the filling.

To prepare the blueberry filling

1. Whisk together the coconut sugar, arrowroot and lemon zest. Place the clean blueberries in a large mixing bowl. Add the lemon juice and sugar/arrowroot mixture. Gently toss the blueberries to coat. Set aside until the berries start to release their juices – 20-30 minutes.

For the topping

1. In the bowl of the food processor, combine the flour, coconut sugar, and shortening. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form crumbles. Refrigerate until ready to use.
2. To assemble the pie, pour the blueberry mixture into the blind baked pie crusts.
3. Bake on a parchment lined baking sheet at 375 degrees for 45 minutes. Remove from oven and sprinkle the crumble topping over the blueberries and return to oven for another 8-10 minutes or until the filling bubbles and the crumble is golden brown.
4. Remove and allow to cool to room temperature.

Paleo on the Go http://blog.paleoonthego.com/

Fresh Blueberry Crumble (AIP)

Dry Farm Wines is a wine curation and delivery service that scours the planet for small, organic wineries to bring natural wines right to your kitchen table. Natural wine is simply made from organic (or better) grapes and wild yeast – that’s it. All their wines are farmed organically or biodynamically, free of chemical sprays, additives, and fermented with native yeast. It’s an authentic expression of nature! They test every wine so you know exactly what you’re getting. Many people, especially those with allergies or gut issues can’t tolerate all the additives in conventional wine so that’s what makes this company so special.

The Pairings

Dry Farm Wines sent us four wines with the challenge of creating recipes to pair with them. Chef Ann then got busy in the POTG Test Kitchen creating some Paleo/AIP/Keto meals that would complement what they each wine. She also chose items from our menu to pair with each of the wines.  

PS We wanted to let you know that the folks at Dry Farm Wines are offering our readers a special! When you order a subscription you will get an extra bottle for a penny! So if you drink wine, make it wine that is natural, organic and pure. Follow the link to get yours today. Take me to get wine!

Dry Farms Wines ~ Paul Achs Winery, Lust & Leben Burgenland

Filet Mignon with Mushroom Pate, Garlic Spinach and Braised Pearl Onions

The wine is a dry red wine with French oak medium finish. There is less fat content in this cut of steak, so a milder red with high acid is a good match. The earthiness of the mushroom pate is complemented without overpowering the somewhat delicate beef flavor of tenderloin. This recipe went together with ease so the home chef shouldn’t have an issue executing it. It will, however, impress those you serve it to. I loved the braised pearl onions!

Get the recipe here!

Grass Fed Beef Bolognese (AIP)

The meatiness of the sauce, the herbs and the cream were all enhanced by the crisp minerality of the red. The French oak finish underscored an earthy richness in the sauce, elevating it.

Completely nightshade-free, the delicious bolognese shown here is served over spaghetti squash. It also goes great with zucchini noodles or sweet potato starch noodles. The sauce is so good you may end up eating it by the spoonful.

Take me to the bolognese!

Dry Farms Wines ~ Grüner Veltliner Urgestein

Pork Tenderloin over Apple Fennel Thyme Salad

The depth and viscosity of the white wine seemed especially agile with the differing components of the pork tenderloin, fennel, and apples. The off-dry style with its principal flavor of red apples is softened by gentle, fragrant peach undertones. It’s all freshened up with a lively grapefruit finish. Avoid over-chilling the wine, as that repressed the rich flavors during our tasting. This is a delicious salad to serve on a warm summers evening.

Learn how to make it here!

Zesty Salmon Burgers with Avocado Sauce and Sautéed Kale (AIP)

The richness of the Scottish salmon was set off nicely by the off-dry style of this medium bodied white with its principal flavor of red apples with peach undertones. The herbal notes and citrus in the sauce are showcased with the lively grapefruit finish of this wine.  

I want to get Zesty!

Dry Farms Wines ~ Stoka Teran Rose

Seared Ahi Tuna over Shredded Brussels Sprouts Salad

The ahi is quickly seared. It rests on a salad of shaved Brussels sprouts, carrots, watermelon and bacon in a lively dressing of lemon, honey and avocado oil. The best wine to go with these complex flavors is a dry rosé with fruity floral aromas, as well as lovely melon and strawberry notes on the palate. This wine was dry and surprisingly complex.

Take me to the Ahi

Asian Chicken Burgers with Fried Rice (AIP)

Following the Autoimmune Protocol can be restrictive. Our Chef has worked to recreate dishes while keeping AIP compliant. This is certainly the case with our Asian Chicken Burgers with fried “rice”. It’s better than take-out with fresh ginger, garlic, scallions. The best wine to go with these Asian flavors is a dry rose with fruity floral aromas.

I love Asian Cuisine!

Dry Farms Wines ~ Masia Salat Cava

Vanilla Panna Cotta with Mixed Berry Compote

A composition of subtle dairy richness, low alcohol, and a clean, light-bodied mouthfeel make this sparkling wine ideal for pairing with dessert.  It is subtle enough to avoid overpowering the delicacy of the coconut milk in the panna cotta, but its clear notes of earth and strawberry resonate deeply with the acidic fruitiness of the raspberries and blackberries.

I need Paleo/AIP/Keto Dessert!

Pesto Zucchini Noodles with Wild-Caught Gulf Shrimp (AIP)

The sparkling wine provided some good fruit and acid to cut through the rich fat of the pesto cream sauce.  The minerality is a good complement to the shrimp. This is one of my favorite dishes on our menu. Great flavor, perfectly cooked shrimp, delicious creamy pesto sauce and zucchini noodles. Give it a try today!

I need Pesto Shrimp in my life

Because we’re fanatical about health and taste, we only accept Natural Wines that meet our strict purity standards:

• No sugar or carbs. Some modern wines have more sugar than a liter of cola! All Dry Farm Wines have less than 1 g/L (statistically sugar-free). We celebrate wine as part of a Paleo or Keto (Low Carb) lifestyle that’s optimal for health.
• Low alcohol. Alcohol is toxic. So are water and oxygen in the wrong dose. Dosage matters. Even though alcohol content in wine has been rising on average (currently around 14%), we only accept wines with less than 12.5% alcohol. Lower alcohol wines have a more elegant taste (casual wine drinkers actually enjoy low alcohol wines more), pair better with food, and let you experience the benefits of wine (improved heart health and lower insulin response) without the adverse effects of a higher dose.
• Low in sulfites. While all wines contain some naturally-occurring sulfites, our wines are all lab tested to ensure levels below 75 ppm (the US standard is 350 ppm). Sulfites kill bacteria to stabilize a wine. The lower the sulfites, the more alive a wine remains. You can see the difference under a microscope – low-sulfite wine is vibrant with a diverse spectrum of wild bacteria and yeast.
• Curated taste. Some natural wines are funky. Because we’re fanatical about taste, we only accept wines that are clean, elegant, vibrant, and delicious expressions of what natural wine should be. Of all the wines we taste, only about 30% pass our taste and lab testing.
• Fine wines from around the world. As the largest buyer and reseller of Natural Wines in the world, we have access to the finest wines from all the incredibly diverse winemaking regions across the globe, from France to South Africa. Plus, we are uniquely capable of shipping these wines across the country.