POTG Test Kitchen

This meal is part of Chef Ann’s first Keto/AIP offering. It is a savory meal to impress your significant other, or family for a holiday dinner. It is a great meal to make for your family and show them just what Keto/AIP is all abotu!  The coolest part is how simple the recipe is. With just a fresh garlic, rosemary and sea salt coating the rack of lamb is bursting with flavor. There was a mad dash in the kitchen to grab a chop. So very tasty. If you can deal with the extra sugars, pick up some mint jelly to serve alongside, it’s a great compliment to the lamb.

Roast Rack of Lamb, Asparagus & Braised Leeks (Keto/AIP)

2018-03-20 13:49:30

Serves 2

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Roast Rack of Lamb

1. 1 (2 pound) Rack of Lamb
2. 4 garlic cloves
3. 1 tablespoon fine sea salt
4. 2 tablespoons chopped fresh rosemary
5. 2 T. olive oil

Roast Asparagus

1. 1# fresh asparagus, tough ends trimmed off
2. 2 T. extra virgin olive oil
3. ½ t. sea salt

Braised Leeks

1. 2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise, well washed to remove sand
2. 12 small sprigs fresh thyme
3. 1/4 cup extra-virgin olive oil
4. 1 tsp. coconut vinegar
5. 1/2 tsp. Sea salt

Roast Rack of Lamb

1. Finely chop garlic and mix with sea salt, 1 T. olive oil and rosemary.
2. Let rack come to room temperature before roasting.
3. Rub this mixture over the lamb rack. Place lamb rack on a roasting tray.
4. Preheat oven to 450°F.
5. Roast first at high heat to brown, then reduce heat to finish.
6. Place the roast in the oven roast at 450°F for 10 minutes, or until the surface of the roast is nicely browned.
7. Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on how well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare.
8. Remove from oven, cover with foil and let rest for 15 minutes.

Roast Asparagus

1. Preheat oven to 400.
2. Toss asparagus with olive oil and lay out in even layer on parchment lined sheet tray.
3. Sprinkle lightly with salt and roast in oven for 8-10 minutes until a little golden brown around edges.

Braised Leeks

1. Preheat the oven to 375°F.
2. Arrange the leek halves cut side down in a single layer in a baking dish.
3. Lay the thyme sprigs among the leeks. In a small bowl, mix the olive oil, vinegar, and 1 Tbs. water and drizzle over the leeks.
4. Sprinkle evenly with 1/2 tsp. salt.
5. Cover the baking dish with aluminum foil.
6. Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes.
7. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more.
8. Remove the thyme sprigs and serve the leeks warm.

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Roast Rack of Lamb, Asparagus & Braised Leeks (Keto/AIP)

The Great Big Sunday Morning AIP Breakfast

I love going out to breakfast on the weekend, it’s one of my favorite things. The next best thing is having a reason to cook a nice big breakfast at home for that special someone. Chef Ann has put together these recipes for a delicious and hearty breakfast that anyone would enjoy, not just followers of the Autoimmune Protocol. First up we have an AIP Hash. Loaded with bacon, sweet potato and kale not only is this dish healthy, but tasty too! It keeps well so you could make a big batch for hassle free meals during the week.

Bacon Potato and Kale Breakfast Hash (AIP)

2018-03-13 04:58:43

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Ingredients

1. 6 slices bacon, diced
2. 1 cup mushrooms (any type), sliced
3. 1/2 small onion, diced
4. 1 sweet potato, peeled and diced into small cubes
5. 6 kale leaves, separated from stem and chopped
6. 1/2 tsp sea salt
7. 1 tsp. garlic powder

Instructions

1. Over medium heat, cook bacon until fat has rendered (about 3-4 minutes.)
2. Add to the pan with the bacon the potatoes and onions, salt and garlic, cover for 3-4 minutes and cook until vegetables soften.
3. Next add the mushrooms and chopped kale to the pan, and stir fry for 1-2 minutes until kale wilts and turns a dark green.
4. Remove from heat.

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What would a great big breakfast be without pancakes? I have to admit that pancakes are a guilty pleasure of mine, but I do eat them less than I used to. But these are AIP Pancakes so they are better for you, definitely safer for the gut. We happened to have some blueberry compote that was made for another recipe on hand.  We served ours with some of the blueberry compote and maple syrup as well.

Pancakes (AIP)

2018-03-13 05:04:53

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Ingredients

1. 2 cup cassava flour
2. 2 tsp. baking soda
3. ½ cup coconut sugar
4. 2 cups coconut milk (add more if needed)
5. 2 teaspoon vanilla extract
6. 2 T. coconut oil (to grease pan)

Instructions

1. Mix the dry ingredients in a bowl and then add wet ingredients.
2. Continue to mix with a whisk until well combined.
3. Grease a parchment lined sheet tray with coconut oil, and ladle the batter out ¼ cup at a time, spreading it out with a spoon into a circle.
4. Bake them at 400 for about 10 minutes until lightly golden and cooked all the way through. Serve with real maple syrup or blueberry compote.

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Some people love hash browns and breakfast just doesn’t cut it without them on the menu. The addition of minced onion adds substantial flavor, but cooking everything in bacon fat adds a delicious smokey quality that makes these hash browns  super tasty.

Sweet Potato Hashbrowns (AIP)

2018-03-13 05:00:57

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Ingredients

1. 1 Peeled Sweet Potato grated
2. 3 T. Bacon fat
3. 2 T. minced onion
4. ½ tsp. salt

Instructions

1. Peel the uncooked sweet potato and grate it on the large holes of a box grater.
2. Squeeze the grated potatoes in cloth or paper towels to extract as much moisture as possible.
3. Heat bacon fat in a non-stick saute pan.
4. Squeeze the potatoes again to release any excess moisture, add minced onions to the mixture.
5. Place about 1 cup of potato in the hot oil in the pan and pat down into a circle.
6. When the bottom is golden brown, carefully flip hashbrowns over using a spatula.
7. Sprinkle with salt and serve.

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Yes, there is bacon in the hash, but there is always room for more meat!Many people might think that making sausage is hard. Well guess what, it isn’t! With just a few simple ingredients you can have fresh, homemade sausage to impress your breakfast guests.

Pork Breakfast Sausage

2018-03-13 05:02:50

Yields 12

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Total Time

30 min

Total Time

30 min

Ingredients

1. 1 lb. Ground Pork
2. 1 tsp. Sea Salt
3. 2 tsp. finely chopped Sage
4. 1 tsp. finely chopped Thyme
5. 1/2 tsp. mace

Instructions

1. Add spices to ground pork.
2. With hands, mix spices and pork together.
3. Form meat into 12 equal size patties.
4. Pan fry in skillet, on medium-high heat, 3-4 minutes per side or until no longer pink in the center.

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The Great Big Sunday Morning AIP Breakfast

There you have it, there is no excuse. You can do it, just follow the recipes and you can create this Great Big Sunday Morning AIP Breakfast. Or you could invite a bunch of friends over, add a nice garden salad and call it brunch. Enjoy!

Balsamic Honey Glazed Yak Burgers with Caramelized Onions on Butternut Squash Bun (AIP)

A while back we received some samples of Yak meat. We’ve done a couple blogs featuring it, but this was my favorite.  The simplicity of this recipe is what makes it shine. The meat itself is seasoned with only sea salt. The bun is made from fresh roasted butternut squash slices. There is a delicious balsamic vinegar reduction that is drizzled over the burger patties as they cook, then drizzled on top of a pile of caramelized onions – so many textures and flavors happening here. The creaminess of the butternut squash, the meat with its slightly sweet flavor, topped with the rich flavor of the caramelized onions, so delicious! If you can’t get any Yak in your hood, definitely make this with some grass-fed beef. You wont be sorry.

Balsamic Honey Glazed Yak Burgers with Caramelized Onions on Butternut Squash Bun

2018-02-15 08:39:54

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Ingredients

1. 1 lb ground Yak meat (from the Yak Boys)
2. 1 butternut squash
3. 3 medium onions, peeled and sliced thinly
4. ½ cup balsamic vinegar
5. ½ cup honey
6. 1 tsp. thyme
7. 3 T. olive oil
8. 2 tsp. sea salt

Instructions

1. Split the yak meat into 6 oz portions and form patties.
2. Sprinkle with a little sea salt.
3. Preheat oven to 400.
4. Peel butternut squash, cut off stem and cut from the top part 1/2” thick disks.
5. You will need 6 disks for the 3 burgers.
6. Brush with olive oil, sprinkle 1 tsp. sea salt on them and sprinkle chopped thyme on them.
7. Lay them out on a parchment lined sheet tray and roast in the oven for 20 minutes.
8. In a small saucepan, put honey and balsamic vinegar.
9. Simmer on very low until reduced by half. Turn off and set aside.
10. While vinegar is reducing, saute the onions over a low heat stirring frequently until they are golden brown and sweet in flavor. This will take about 20 minutes.
11. Grill the burgers until golden brown on one side, about two minutes, then turn and brush with balsamic reduction.
12. Cook until there is still a little pink inside for another 2 minutes. Don’t over cook them or they will be dry. (135 internal temperature Is medium).
13. Lay out a butternut disk, top with a burger then a few tablespoons of onion and a little drizzle of balsamic reduction and top with another butternut disk.

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Twice Baked Acorn Squash with Chicken Sausage and Kale (AIP)

Having friends over for dinner and you want to impress them with your culinary prowess, but still want something that is simple to prepare? Well then, this Twice Baked Acorn Squash with Chicken Sausage and Kale recipe is for you. The most difficult part is cutting the Acorn Squash in half. The creaminess of the twice baked squash, the sweetness of the apple and the bitterness of the kale all come together to make this delicious dish. I love this stuffing and could be served a bowl of it and be a happy camper. Give it a try, you won’t be sorry!

Twice Baked Acorn Squash with Chicken Sausage and Kale (AIP)

2018-03-01 10:29:33

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Ingredients

1. 2 whole acorn squash cut lengthwise, and seeds removed
2. 2 cups finely chopped fresh Kale
3. 2 cups sliced mushrooms
4. 1 # ground chicken meat
5. 1 cup onion, diced
6. 2 T. minced fresh garlic
7. 1 T. chopped rosemary
8. Sea salt
9. 1 apple, peeled and diced

Instructions

1. Preheat oven to 400. Grease pan and lay squash halves cut side down on the tray. Roast for 45 minutes or until tender. Remove and turn squash upside right to release steam.
2. In a large saute pan, fry the chicken meat until no more pink is showing. Add onions, garlic, rosemary, mushrooms, kale and salt. Cook for 5-8 minutes to steam the vegetables. Stir in the diced apples at the end. Stuff the acorn squash halves with the chicken mixture.

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Artichokes are one of my favorite vegetables. It was something we had regularly when in season as a kid. My mom would make one for each of us, along with a little dish of melted butter. I love them plain just as much as dipped in butter. It wasn’t until adulthood that I considered the possibilities of dipping my artichoke into something else. Or, that you could season the water that you cook the artichokes in. You don’t have to have an Instant Pot to make these artichokes, but it certainly makes cooking them fast and easy.

By the way, the Avocado Sauce is SO good! After tasting it we were all talking about the different food items that it would be good on. You could use it as a dip for crudité, in place of mayonnaise or a shmear on top of some grilled fish or chicken. So many possibilities.

Instant Pot Artichokes with Lemon Dip (AIP)

2018-02-15 09:21:03

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Ingredients

1. 2 whole artichokes
2. Lemon zest
3. onions

Lemony Dip for Artichoke

1. 1 avocado, ripe
2. Juice from 1 lemon
3. 3 T. coconut cream
4. 1 tsp. sea salt

Instructions

1. With a bit of trimming and peeling you can eat most of the artichoke stem, so I always pick the ones with the longest stems.
2. Trim the discolored end, then cut off the very lowest leaves and peel the stem.
3. This photo shows an artichoke stem before trimming on the right, and after trimming on the left.
4. After the stem is trimmed and peeled, cut the artichoke in half through the stem.
5. Then use a small sharp knife to make a deep cut under the fuzzy choke.
6. Grab the very inside leaves, and pull out, taking the choke with it.
7. With practice you can get it out in one or two pulls, and leave as much of the leaves as you can while removing all the choke.
8. Put the metal rack in the bottom of the pressure cooker.
9. Add 2 cups water turn on sauté function and bring to a boil.
10. Add lemon zest and onions to boiling water in the pressure cooker, then put in artichokes, inside facing down. Lock lid and bring to high pressure, cook for 8 minutes.
11. Use quick release method to release pressure, then open lid carefully. Test for doneness by pulling out one leaf; it should remove easily and be tender on the end and the stem should pierce easily with a fork.

Lemony Dip for Artichoke

1. In the bowl of a food processor add all of the ingredients and puree until smooth and creamy. Serve the artichokes hot or cold with dipping sauce.

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

Green Goddess Salad (AIP)

Green Goddess Salad Dressing has been around for 100 years. Traditionally made with mayonnaise, our chef has created an AIP version that is, in my opinion, simply delicious. The fresh herbs, the coconut cream, and the pop of fresh lemon make this dressing perfection. Use it as a salad dressing or as a dip for crudité. To me this is the ultimate salad, garden fresh and bright like the long days of summer. You can play with the salad ingredients and add your favorite vegetables, just blanch them first. For our non-AIP readers, hard boiled egg would be a nice addition. Don’t eat shrimp? Then try some grilled chicken! 

Green Goddess Salad (AIP)

2018-02-22 07:15:48

Serves 4

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Total Time

20 min

Total Time

20 min

Ingredients

1. ½ # arugula
2. ½ # butter lettuce
3. ¼ # baby spinach
4. 1 # asparagus spears
5. 2 ripe avocados
6. 1 cucumber
7. 1 # cooked chicken or shrimp or salmon

Dressing

1. 1 cup coconut cream
2. ½ cup parsley, fresh
3. ½ cup green onions, white and green parts
4. ½ cup basil, fresh
5. 1 clove garlic, minced
6. 2 tablespoons lemon juice
7. ½ teaspoon salt

Instructions

1. Puree all dressing ingredients in a blender until very smooth. Adjust salt if needed.
2. Heat a pot of water until simmering. Trim off tough ends of asparagus spears. Put them in the simmering water and cook for 2-3 minutes until crisp tender. Remove with tongs to a plate to cool. Peel and slice the cucumber. Cut the avocados in half, remove pits, scoop out flesh and slice.
3. Toss the salad greens together.
4. Divide it amongst 4 large plates. Top with sliced avocados, asparagus and cucumbers. Sprinkle each plate with 4 oz of cooked protein of your choice.
5. Drizzle the salad liberally with the green goddess dressing.

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Chicken Shawarma Salad (AIP)

As weather begins to change our thoughts of food begins to change as well. Here at POTG we are thinking about yummy salads. The bold flavors of shawarma go nicely with a salad, and our AIP version tastes amazing. The cucumber and red onion add another layer of textures and flavors that make this salad pop. This chicken recipe is super versatile and it might be a good idea to make a batch to keep on hand. Make a quick snack on the go by taking one of our tortillas with  some julienne cucumber and red onion for an easy wrap, or simply grab a piece of chicken for a quick, tasty bite. Be sure to add this to your spring and summer menus!

Chicken Shawarma Salad

2018-02-15 07:36:33

Serves 4

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Total Time

1 hr

Total Time

1 hr

Ingredients

1. 4 chicken breasts, skinless and boneless
2. 16 oz baby greens
3. 1 cucumber, chopped
4. 1 red onion, thinly sliced

Marinade

1. 1/4 cup olive oil
2. 3 tbsp. lemon juice
3. 4 garlic cloves, minced
4. 1 tsp. sea salt
5. 1/4 tsp. turmeric

Dressing

1. 3/4 cup extra virgin olive oil
2. 1/4 cup fresh lemon juice
3. 2 garlic cloves, minced

Instructions

1. In a small bowl, combine all the marinade ingredients.
2. Place chicken in the marinade and refrigerate for 30 minutes.
3. Preheat grill to medium-high heat.
4. Grill chicken on the preheated grill for 5-7 minutes per side, or until no longer pink.
5. Remove chicken from heat and set aside.
6. Combine all the ingredients for the dressing, and season to taste.
7. Whisk until dressing is well emulsified.
8. Slice the chicken into thin strips.
9. Assemble the salad in a big bowl, combining the baby greens, cucumber, and red onion, with the lemon dressing; toss gently.
10. Serve salad topped with the sliced chicken.

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

Duck Salad with Tangerines and Raspberry Vinaigrette (AIP)

Duck is one of those foods that it seems most people think is only for special occasions. But it doesn’t have to be. You don’t have to  start with a whole duck, you can purchase just the duck breast from your butcher. Did you know that duck is actually considered a red meat? That means that it is safer to eat cooked medium rare like you might a steak. It has a very rich flavor and goes well with the raspberry vinaigrette and fresh tangerines used in this salad. When cooking the breast be sure to get the skin nice and crispy, it adds another layer to this delicious salad. Our Raspberry Vinaigrette recipe is very simple. Traditionally it would have a little ground mustard in it to emulsify the ingredients, but that’s not AIP. We used a little bit of honey to pull it all together making this delicious AIP Raspberry Vinaigrette. This would be a great dish to serve for a casual dinner with friends.

Duck Salad with Tangerines and Raspberry Vinaigrette

2018-02-22 06:52:23

Serves 4

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Total Time

3 hr

Total Time

3 hr

Ingredients

1. 1 whole duck (or substitute 4 duck breasts)
2. 2 tsp. Sea salt
3. 2 T. Fresh thyme
4. 1 whole garlic clove
5. 1 pound of mixed greens more on the bitter side, like arugula, chickory, radicchio (best yet, make your own mixture)
6. 8 radishes, sliced thinly
7. 4 tangerines, clementines or sweet oranges, peeled and supremes removed (description below)
8. 1 can whole water chestnuts (drained, rinsed and sliced)

Raspberry Vinaigrette

1. 2 cups fresh or frozen raspberries
2. 1/4 cup olive oil
3. 1/4 cup red wine vinegar
4. ¼ cup water
5. 2 T. honey
6. 1 tsp. sea salt

Raspberry Vinaigrette

1. Using a blender or immersion blender, puree all the above ingredients until completely smooth. Taste and adjust salt or honey if needed.

The Duck

1. Remove the duck from it’s packaging and dry it well, removing giblets. Using a boning knife run it down the center of the ribcage trimming carefully along the spine to remove the breasts from the frame. Set the two duck breasts aside. Now you will cut through the leg joint to remove the thigh/leg combination from each side of the frame. To cook the legs, preheat the oven to 300. Put the two leg/thighs into a small baking dish with tall sides. Season with salt and thyme leaves. If you are lucky enough to have some duck fat laying around, melt it and pour over the duck legs submerging them at least ¾ of the way. If you don’t have duck fat, use pork lard, bacon fat, olive oil or avocado oil to submerge the legs. Cover with foil and bake at 300 for 3 hours or until extremely tender and cooked all the way through. Remove from fat and drain on a rack. Trim all excess skin and fat off the carcass and clean up the edges of the legs and breasts. You can render all of the delicious duck fat out of the skin by putting it in a heavy saute pan and cook it over low heat, stirring occasionally. This will melt the fat out of the skin. Remove the golden brown crispy-rendered skin cracklins, drain on paper towel, sprinkle with some sea salt, and you have a delicious snack. Once the fat has cooled down you can put it in a container in the refrigerator to use for cooking. Duck fat roasted potatoes are great.
2. For the breasts, score the skin side of each breast in a criss cross fashion, being careful to cut only through the fat and not through the meat. Season each breast well with salt on both sides. Place into a cold pan and put over low heat. You want to render the fat out of the skin which will take about 15 minutes. As the fat melts out of the skin, pour it off into a clean container and save it to cook with in the future. Once you have a very crisp, golden brown skin, make sure there is still a little duck fat left in the pan, then flip the breast over meat side down, add a little thyme and the garlic clove to the pan. Turn heat up higher and cook the duck meat side down for 2-3 minutes. You will end up with a nice medium rare duck breast. Let the breasts rest on a cutting board for at least 5 minutes before slicing.
3. To assemble the salads, arrange a colorful variety of salad greens on four plates, sprinkle with some of the radishes, water chestnuts and tangerine supremes. Drizzle the raspberry vinaigrette over each salad.
4. Slice the duck breast against the grain. Remove the duck leg meat from the bones and keep it as intact as you can. Divide the thigh meat over the four salads and fan out the breast meat over the top of it.
5. *An orange supreme is the juicy inside of the orange segment without any of the pith or peel. To get the “supremes” out of oranges, cut the top and bottom ½” off the orange, then stand your orange upright on the cutting board. Starting at the top of the orange, guide your chef’s knife down to the base, curving the knife with the shape of the fruit. Continue all the way around the orange until all of the rind and pith is removed. If you have white pith left on the outside of the orange, go back around and slice it off. Once all the pith is removed, you’ll be able to see the membranes between each orange wedge. Use a paring knife to slice along the inside of the membranes. Lift out your supremed orange wedges and place them in a bowl.

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Homemade Paleo, Keto, AIP BBQ Spice Rub

As temperatures begin to warm we start thinking of grilling outside. I recently asked Chef Ann if she could come up with an AIP BBQ Rub and she stepped up to the challenge, as always! The recipe here is AIP, but if you want a paleo version,  simply add chili powder for some extra heat. If you are following a keto program, you can add chili powder and omit the coconut sugar. The recipe is super easy, simply measure, pour and mix! This rub is also very versatile, it’s great on beef, pork, chicken or seafood. My favorite part is using the Smoked Sea Salt. It adds a layer of flavor to the rub that tastes great. Give it a try!

Paleo, Keto, AIP BBQ Spice Rub

2018-03-07 09:23:23

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Ingredients

1. 2 tbsp smoked sea salt
2. ¼ tsp. ground cloves
3. 1 tsp. turmeric
4. 2 tbsp onion powder
5. 4 tbsp garlic powder
6. 1 tsp dried oregano
7. 1 tsp ginger powder
8. 4 T. coconut sugar (can be omitted for sugar free/Keto)

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