POTG Test Kitchen

Are you a steak lover? Here we have taken the traditional cut New York Strip, but it’s Yak! Have you tried Yak yet? It’s one of the most healthy meats that you can eat. It is 95 to 97% fat free, high in Omega 3 oils, CLA’s (Conjugated Linoleic Acids), Oleic Acids, and Stearic Acids (35% higher than beef as a percentage of fats that are good for us.) 

But, what about the taste? Well, we barely taste any difference from beef. It tasted like a very high quality steak! 

We cooked our steak medium rare and it was juicy, tender and full of flavor. If you can get Yak in your area, give it a try

Lemon Garlic Yak Steak with Parsley Sweet Potato Frites

2018-02-15 05:51:05

Serves 1

Write a review

Save Recipe

Print

Total Time

20 min

Total Time

20 min

Ingredients

1. 1 eight ounce Boneless Yak Steak (from the Yak Boys)
2. 1 lemon, zested, and juiced
3. 1 clove garlic minced
4. 4 T. olive oil
5. 1 large white Japanese Sweet Potato
6. 2 T. chopped Parsley
7. 1 tsp. sea salt

Instructions

1. Peel the potato and cut into matchstick French fries. Toss with 3 T. olive oil and lay the frites out on a parchment lined sheet tray. Roast in a 400 oven for 10-12 minutes until golden brown. Remove from oven and sprinkle with sea salt and parsley.
2. Rub the yak steak with the lemon zest, garlic and 1/2 tsp. of the salt.
3. Heat 1 T. olive oil in an oven safe sauté pan.
4. When oil is shimmering and very hot, add the steak and sear on one side until golden brown. Turn the steak and add the lemon juice to the pan, then put the pan into the oven for 5 minutes to finish the cooking process, to medium/medium-rare.
5. Don’t overcook or the steak will be tough.
6. Serve the steak with a side of parsley sweet potato frites.

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

Peruvian Pollo a la Brasa (AIP)

Este es el mejor pollo de todos! Oh, excuse me. I was over taken by the deliciousness of this Peruvian recipe. Without a doubt this Peruvian Pollo a la Brasa will be a regular prep for chicken in my house. The only change the chef made to the traditional recipe was leaving out the jalapeño and chili paste. So if you are simply paleo, go ahead and add them in. For those of you following the Autoimmune Protocol, leave them out to make this dish AIP compliant. The marinade is simple and oh so tasty. We roasted ours in the oven but I cant wait to make this at home, I plan to spatchcock the chicken then throw it on the grill. But the piece de resistance here for me is the sauce. This is where the non-AIP peeps you would add the jalapeño, but man it is so good without! Those of you following the Autoimmune Protocol wont be missing anything! Again, the sauce is simple with just a few ingredients. But don’t let the simplicity fool you, this sauce is amazing. And it will keep in your refrigerator for up to a week. Definitely consider making this recipe, for a family meal or lunch’s for yourself to make your coworkers jealous.

Peruvian Pollo a la Brasa

2018-02-28 10:45:30

Write a review

Save Recipe

Print

Marinade

1. 1/3 cup coconut aminos
2. 2 Tablespoons fresh lime juice
3. 1 Tablespoon olive oil
4. 5 Cloves fresh garlic (finely minced)
5. 1 teaspoon dried oregano
6. 1 Large sweet yellow onion (cut into wedges)
7. 1 lime (for garnish)
8. 1 Whole chicken (3 1/2 – 4 pounds)

Aji Verde Sauce

1. 1 cup loosely packed fresh cilantro leaves
2. 1 ripe avocado, scooped out of skin
3. ¼ teaspoon salt
4. 1 small yellow onion
5. 1 large garlic clove
6. ¼ cup coconut cream
7. 1 tablespoon lime juice
8. 1/3 cup olive oil
9. (NON AIP ONLY – 2 green jalapeno peppers, seeded)

Marinade

1. Mix marinade ingredients together in a bowl.
2. Place whole chicken in a large, zipper top bag and pour in the marinade.
3. Place in the refrigerator and marinate for 8 hours, or overnight.
4. Preheat oven to 400 degrees.
5. Place chicken in a roasting pan, and surround with onion slices. Stuff some of the onion slices into the cavity of the bird for additional flavor.
6. Bake for 1 hour 15 minutes to 1 hour and 30 minutes, basting occasionally with pan juices until thermometer reaches 165-170 degrees when inserted into the thickest part of the breast.
7. Remove from oven and allow to rest for 10 minutes before serving.

Aji Verde Sauce

1. Put all ingredients in a jar, and blend until smooth. Use as a condiment with the roast chicken.
2. Serve with sweet potato French fries, and Aji Verde Sauce on the side.

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

Cajun Crawfish Pie (AIP)

Mudbugs, Yabbies, Mountain Lobsters and Crawdads are all names for Crayfish, or Crawfish. It all depends on where you are from. We’re going with Crawfish. These little crustaceans are related to the lobster, though only found in fresh water. I learned something interesting about them; they can only survive in clean un-polluted water which makes them ideal for those who follow Paleo/AIP lifestyles. A traditional Crawfish Pie would be loaded with things like black pepper, red and green bell peppers, hot sauce and other non-AIP ingredients. So how do you make an AIP Cajun Crawfish Pie? Ask the amazing Chef Ann! She came up with this recipe that uses fresh clean ingredients and is fully AIP compliant.  I have to say the pie was delicious. I had only had Okra once in my life and that was in a frozen soup. So, fresh Okra was a treat that I have to say I enjoyed. One suggestion I would make; the dough can be difficult so it may be easier to make a smaller individual pies rather than one big one. 

Cajun Crawfish Pie (AIP)

2018-02-15 08:04:45

Write a review

Save Recipe

Print

Ingredients

1. ¼ cup olive oil
2. 1 cup diced onion
3. 2 cups sliced fresh okra
4. 1 cup diced celery
5. 2 cloves garlic, minced
6. 2 cups coconut milk (full fat)
7. 1 teaspoon salt
8. 3 T. arrowroot powder, mixed with cold water
9. 1 pound crawfish tail meal
10. ½ cup sliced scallions
11. 2 T. chopped parsley
12. 1 pie crust*

Pie Crust

1. 2 ½ cups cassava flour
2. 1 cup palm shortening or coconut oil
3. 1 tsp. sea salt
4. Cold water (as needed)

Instructions

1. Preheat oven to 400°.
2. In a large skillet, heat oil over medium heat; add onion, celery, okra, and garlic; cook until softened. Add coconut milk and salt.
3. Add arrowroot mixture. Reduce heat to low, and cook until 
thickened, about 5 minutes.
4. Fold in crawfish, green onion, and parsley; cook 5 minutes.

For the Pie Crust

1. In the bowl of a food processor place the flour and shortening and salt. Pulse to combine.
2. Turn processor on and pour in a steady stream of water until dough pulls together into a ball and runs around the bowl of the processor.
3. Let the blade “knead” the dough for a few seconds before removing it from the processor.
4. Wrap the dough in plastic and refrigerate for 2 hours to set.
5. Remove from refrigerator and split it into two halves. Sprinkle the work table with some cassava flour, and lay the dough on top, sprinkle top of dough with more flour.
6. Roll it out, adding more flour as needed to keep it from sticking.
7. Using two spatulas, carefully lift the rolled out dough and lay it carefully into a pie pan.
8. If it tears, just use your fingers to press the dough back together.
9. Pre bake the shell in a 400 oven for 7-10 minutes.
10. Fill with crawfish mixture, and using same steps, roll out top crust and place it carefully on top of the pie.
11. Cut 4 slits for vent holes on the top. Pinch the edges a bit to seal it.
12. Bake until browned 25-30 minutes.

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

Chicken Souvlaki Greek Salad (AIP)

 One of the coolest ingredients here is our AIP Feta “Cheese”. Though not really cheese, it looks like the real thing and adds the tangy, salty aspect you expect of a greek salad. It was really cool watching the chef make it. You simply add the ingredients to a bowl, stir and almost magically before your eyes it comes together and looks like the real deal. The marinade for the chicken is a take on the classic Greek fast food souvlaki. It is simple, tasty and a good idea to cook some to have on hand when you want a quick salad. Give it a try and be sure to us know what you think.

Chicken Souvlaki Greek Salad AIP

2018-02-22 05:09:45

Write a review

Save Recipe

Print

Ingredients

1. Chicken”
2. 4 chicken breasts
3. 2 T. olive oil
4. 1 tsp. dried oregano
5. 1 tsp sea salt
6. 1 tsp. minced garlic
7. 1 Tbl. Lemon juice

Salad

1. 2 heads romaine lettuce, rinsed, drained and cut into bite sized pieces
2. 1 red onion, thinly sliced
3. ½ cup black Kalamata olives
4. 1 cucumber, peeled and sliced
5. 1 can drained water packed artichoke hearts
6. 2 medium beets, boiled until tender and peeled (you can buy these already cooked and peeled in the produce department of most grocery stores), slice them thinly
7. 1 recipe AIP Feta Cheese Crumbles*

Vinaigrette

1. 1/2 cup red wine vinegar
2. 1/4 cup olive oil
3. 2 tsp. garlic powder
4. 2 tsp. oregano
5. 1 tsp. basil
6. 1 tsp. onion powder
7. 1/4 tsp. sea salt

AIP Feta Cheese Crumbles

1. ¼ cup coconut flour
2. 3 T. lemon juice
3. 2 t. minced garlic
4. 1 t. sea salt
5. ¼ cup of water

AIP Feta Cheese Crumbles

1. Mix all feta ingredients together until moist and crumbly. If it doesn’t hold together in crumbles, add a little more water. Add a little more salt if you like.

Vinaigrette

1. Whisk all the vinaigrette ingredients together in a small bowl and set aside.
2. Heat oven to 375. Preheat an oven safe saute pan or grill. Put the chicken breast in a bowl and add all of the marinade ingredients. Turn a few times to get a good coating on the chicken. Sear the chicken until golden brown on one side, turn once and grill for 2 minutes on the other side, then transfer the chicken right in the pan to the oven for 5-7 minutes or until internal temperature of 165 is reached on a thermometer.
3. Remove and set aside to rest.
4. This is a composed salad. Meaning you lay out your base of greens and top with the ingredients in a uniform manner instead of tossing it all together.
5. Lay out 4 large plates. Divide the romaine lettuce evenly amongst the plates.
6. Top with the sliced red onions, beets, Kalamata olives, artichoke hearts, and cucumbers. Sprinkle the AIP Feta crumbles over the top of the entire salad and then drizzle with ¼ cup of dressing on each salad.
7. Thinly slice the chicken breast across the grain.
8. Fan out one chicken breast over each salad.

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

AIP Shrimp and Grits?

I’ve mentioned in the past that I am always trying to come up with recipe ideas for our Chef to attempt to recreate. AIP versions of comfort food are my favorite and I thought I could stump her with Shrimp and Grits. She never ceases to amaze me. The shrimp side of the dish is the easy part, really not many changes to make it AIP. The challenge is the grits. After all, grains and corn are not part of the Autoimmune Protocol. I was curious how she would tackle that. Well, now I know that placing green plantains in the food processor and processing them down to a more granular state, sautéing, adding salt, then adding coconut milk gives you a similar consistency to grits. We did discover that preparing the plantains in this manner could lead to some great breakfast dishes.

Shrimp and Grits (AIP)

2018-02-15 07:53:33

Write a review

Save Recipe

Print

Grits

1. 2 green plantains (very green, no yellow at all)
2. 4 cups coconut milk
3. 1 t. sea salt
4. 1 T. garlic powder

Shrimp

1. 1 # peeled, deveined shrimp, any size
2. ¼ cup olive oil
3. 3 T. minced fresh garlic
4. 3 T. chicken stock
5. 3 T. chopped flat leaf parsley
6. 4 slices bacon, cooked until crisp and chopped

For the Grits

1. Cut the peels off the plantains and cut the plantains into chunks. Place chunks into the bowl of a food processor and pulse until rice sized grains are formed. Remove to a bowl.
2. In a saute pan, add the plantain grains and 3 cups of coconut or almond milk. Simmer over low, stirring continually until it thickens, then add the last cup of milk, salt and garlic powder. Stir until it is thick and grits-like. You can adjust salt and garlic to your taste preferences.

For the Shrimp

1. Heat oil in sauté pan, add garlic, stir for a minute, then add shrimp. Sauté until shrimp turn pink and are just done. Add chicken stock to deglaze, then bacon and parsley. Stir and serve over plantain grits.

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

I love a good salad, especially one with lots of stuff in it. This one fits the bill nicely! The cucumbers, the red onion and bacon and shrimp are awesome salad ingredients. Then, you bite into a strawberry and suddenly there is a sweetness that blends well with the other ingredients. And all of these great compnents are pulled together by the simple, light and delicious dressing. A perfect salad for a warm spring or summer night, or a cold winter night while dreaming of warmer weather! Everyone here at POTG loved this salad and we think you will too!

Bacon, Lettuce, Strawberry & Shrimp Salad with Honey Vinaigrette

2018-02-14 05:05:14

Serves 2

Write a review

Save Recipe

Print

Total Time

30 min

Total Time

30 min

Ingredients

1. 8 oz mixed baby greens
2. 8 oz strawberries, sliced
3. 1# raw peeled shrimp
4. 6 oz bacon
5. 4 oz. cucumber, peeled and slice
6. 2 oz. red onion, thinly sliced
7. 2 oz. honey
8. 4 oz. olive or avocado oil
9. 2 tsp. apple cider vinegar or coconut vinegar
10. 1 tsp. sea salt

Instructions

1. Heat a saucepan full of water until simmering.
2. Add shrimp and simmer 2-3 minutes until pink and just cooked.
3. Remove with slotted spoon to a bowl and rinse under cold water to stop cooking process. Saute the bacon in a skillet until crisp. Remove and drain.
4. Rough chop the bacon.
5. In a small bowl, whisk the honey, oil, vinegar and salt together.
6. In a large bowl, toss greens, strawberries, cucumber and red onion.
7. Add dressing, and toss to coat.
8. Top with chopped bacon and cooked shrimp.
9. Divide onto two plates to serve.

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

Kalua Pork has been around for a long time, most often with just a few ingredients. Many of the modern recipes call for liquid smoke, but we have replace that with smoked sea salt to add a smokey flavor to the dish. The dish comes from Hawaii where traditionally a whole pig is cooked outdoors in a pit. We opted for the trusty Instant Pot! It cooks the pork tender and shreddable in just 90 minutes, and the cabbage in just 3 minutes! I love it just with the cooked cabbage, but you can serve over cauliflower rice then ladle some of the juices from inside the Instant Pot, yum!

Instant Pot Kalua Pork (AIP)

2018-02-14 05:48:10

Serves 4

Write a review

Save Recipe

Print

Total Time

2 hr

Total Time

2 hr

Ingredients

1. 2 Pounds pork butt (bone removed and cut into large chunks)
2. 1 Tablespoon smoked sea salt
3. 1 tsp. garlic powder
4. 1 cup water
5. 1 small green cabbage (sliced)

Instructions

1. Remove the bone from pork butt/shoulder and cut pork into large chunks.
2. Sprinkle smoked salt and garlic powder over the pork and rub in to thoroughly coat.
3. Place pork into the Instant Pot liner and add water.
4. Secure the lid, select Manual and adjust time to 90 minutes.
5. When Instant Pot beeps, push the cancel/keep warm button and allow pressure to release naturally.
6. When the pressure is released move the pork to a bowl.
7. Cover to keep warm.
8. Add the sliced cabbage to the juices in the Instant Pot, stir to coat.
9. Select Manual and adjust time to 3 minutes.
10. When the pot beeps, release the pressure manually.
11. Now that the pork has cooled a little, remove and pieces of fat, leaving only the meat. Shred the meat.
12. Add the cabbage to the pork and stir to combine.
13. Serve with cauliflower rice.

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

Instant Pot Kalua Pork (AIP)

Classically made with Champagne Vinegar, cracked pepper and minced shallots, our Oysters Mignonette is fully AIP. You can make up the Mignonette Sauce ahead of time and store it in the refrigerator, allowing the flavors to meld. Then simply spoon a little sauce over your freshly shucked oysters and enjoy!

Oysters are packed with iron, calcium, potassium, magnesium, zinc and Vitamin B-12. Some people may be intimidated by preparing oysters, but they are actually very simple to prepare. It is important to examine the oysters you have purchased. Throw away any that have broken shells. If you see one that is open, tap on the shell. If it closes that means it is alive and healthy. If it doesn’t close, throw it away! At the same time if you are serving Steamed Oysters and there is one that doesn’t open, throw it away!

Oysters Mignonette

2018-01-29 14:10:30

Write a review

Save Recipe

Print

Ingredients

1. 1 dozen fresh live oysters in shell
2. ¼ cup coconut vinegar
3. 2 T. very finely minced red onions

Instructions

1. Using oyster knife, pry open the oysters and loosen meat with the knife. Discard top shells.
2. Lay the oysters out on a serving tray over a bed of ice.
3. Mix the vinegar and onions together and let steep for about an hour. Serve oysters cold with a teaspoon of the mignonette over each one.

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