Using Our New Sweet & Smoky BBQ Rub at Home

Sweet & Smokey BBQ Rub (AIP) was created by Chef Ann in POTG Test Kitchen for you to use on those times you just feel like cooking. This incredibly complex, down-home BBQ rub is full of familiar flavor without any non-AIP ingredients. Organic and fully AIP compliant this new seasoning will make life easier for you, and your food taste great! We put together some basic guidelines for you to follow when cooking with it. 

Cooking a Whole Chicken

Using our Sweet and Smokey BBQ Rub can help you get dinner on the table in a hurry. Want to cook a whole chicken? Rub the chicken with some olive oil then sprinkle liberally with the rub, preheat oven to 375, and place chicken in roasting pan and bake in the 375 oven for 45 minutes to 1 hour until the internal temperature at the thickest part of the chicken breast reaches 165.

Sweet and Smokey BBQ Wings

Toss the wings with some olive oil then sprinkle liberally with the rub, preheat oven to 400.  Spread wings out on a greased baking tray and bake in oven for 25 minutes or until golden brown and crispy.  They should register a minimum of 165 internal temperature.

Tastes Great on Pork Ribs

On the back of the ribs will be a very thin but very tough membrane that you must remove. Use a knife to pry up a corner of the membrane, then I just pull it down the entire length of the ribs. Once the membrane is removed, put the dry rub all over the ribs (both sides) and rub it in. The meat will take on some of the colors in the dry rub and look a little reddish. Wrap the ribs in some heavy duty tin foil. Preheat oven to 250 F.  Place the ribs wrapped securely in tin foil onto a cookie sheet and place them in the oven. cook for 2 1/2 hours. Pull them out and open the tin foil completely. Crank up the heat to 350 and put the ribs back in the oven with the tin foil open. After half an hour, they’re done.

Shrimp and Other Seafood

Toss the shrimp in olive oil and sprinkle with the rub.  Cook them in a hot skillet or on a barbecue grill turning once until they are cooked through (155F internal temperature).

To use the rub on fish, sprinkle the rub liberally on one side. Preheat oven to 350 F. Put a little oil in a heavy oven safe skillet, put the skillet over a medium high flame and get it hot.  Sear the fish in the pan, rub side down, then turn the fish once and place the skillet in the oven to finish the cooking process. It will vary depending upon the density and thickness of the fish.  Check it after a few minutes with a thermometer. It will be ready at 155 internal temperature.

That’s right, a completely AIP compliant curry powder! Chef has been hard at work to bring you our new Enlightened Curry Powder. All of the flavor you would expect without the inflammatory issues you would get from a traditional curry. We put together some recipes for you to try that are super tasty. Order some today then give these recipes a try!

You definitely need to try this recipe at home, it is absolutely delicious! The sweet potato starch noodles are a welcome addition, especially if you miss noodles in your life. This is a soup you can enjoy anytime of year. If you don’t like shrimp, make it with chicken. Order some of our Enlightened Curry Powder so you can make this great recipe. I plan on making some of this at home soon!

Thai Curry Shrimp and Vegetable Soup

2018-06-12 09:07:42

Serves 4

Write a review

Save Recipe

Print

Total Time

30 min

Total Time

30 min

Ingredients

1. 2 Tbsp coconut oil
2. 2 cloves garlic
3. 1 Tbsp grated fresh ginger
4. 2 Tbsp POTG Curry Powder
5. 1 small sweet potato
6. 1 bunch baby bok choy
7. 4 cups organic chicken stock
8. 2 cups coconut milk
9. 1/2 Tbsp fish sauce
10. 1/2 Tbsp coconut sugar
11. 4 oz sweet potato starch noodles
12. GARNISHES
13. 1/2 red onion
14. 1 lime
15. Handful fresh cilantro
16. 1 lb. peeled, deveined shrimp, any size

Instructions

1. Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and finely chop the ginger. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, removing any tough parts. Thinly slice the red onion and roughly chop the cilantro.
2. Add the coconut oil to a large soup pot along with the minced garlic, grated ginger, and POTG
3. Enlightened Curry Powder. Sauté the garlic, ginger, and curry powder over medium heat for 1 minute.
4. Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken stock.
5. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender. Add the shrimp and simmer another minute or two.
6. While the soup is simmering, bring a small pot of water to a boil for the starch noodles. Once boiling, add the noodles and boil for 2-3 minutes, or just until tender.
7. Drain the noodles in a colander and set aside.
8. Once the sweet potatoes are tender, add the coconut milk, fish sauce, and coconut sugar to the soup.
9. Stir, taste, and adjust the fish sauce or sugar if needed.
10. Finally, add the bok choy greens and let them wilt in the hot soup.
11. To serve, divide the noodles among four bowls.
12. Ladle the soup, shrimp and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime.

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

Thai Curry Shrimp and Vegetable Soup (AIP)

Sometimes you want something simple, clean and fresh. This salad fits that bill nicely. I am not a big fan of raw kale most of the time, but with this curry dressing it was absolutely delicious. The fresh crisp apple provides a burst of sweetness balanced by the avocado. I think the key here is to tossing the kale well so that the dressing is well distributed, as you can see in the picture Chef Ann massaged the dressing into the kale. Try this salad as an option on a brunch buffet, or with soup for a light lunch. Or it would be really tasty with some grilled chicken on top for a delicious dinner. Give it a try and let us know how it turned out!

And don’t forget to order some Enlightened Curry Powder (AIP)

Kale & Avocado Salad with Ginger Curry Dressing (AIP)

2018-06-12 13:41:16

Serves 4

Write a review

Save Recipe

Print

Total Time

10 min

Total Time

10 min

Dressing

1. 2 cups coconut milk
2. 1 tablespoons POTG curry powder
3. 1 inch piece fresh ginger finely chopped
4. 2 cloves fresh garlic minced
5. 1 Tablespoon honey
6. 2 Tablespoons lemon juice
7. 2 teaspoons coconut aminos
8. Using an immersion blender, puree until very smooth.

Salad

1. 16 oz baby kale, washed and torn into bite sized pieces
2. 2 avocados, removed from skin and sliced
3. 1 red onion, peeled and sliced thinly
4. 2 green apples, peeled and sliced

Instructions

1. Add dressing ingredients to a bowl and incorporate using an immersion blender
2. Toss your salad greens with the dressing
3. Place dressed greens on plate
4. Add toppings to each plates and serve chilled

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

Kale & Avocado Salad with Ginger Curry Dressing (AIP)

Thai Chicken Curry with Coconut Milk (AIP)

Now you can make delicious curry dishes at home with our brand new Enlightened Curry Powder (AIP). Chef Ann has created this simple to follow recipe for you to make at home and enjoy with your family. Our new curry powder has all of the flavor of a traditional curry while being completely autoimmune protocol compliant.  Serve with a side of cauliflower rice, you’ll want something to capture all that delicious sauce!

Thai Chicken Curry with Coconut Milk

2018-06-12 13:37:12

Serves 4

Write a review

Save Recipe

Print

Total Time

40 min

Total Time

40 min

Ingredients

1. 1 tablespoon coconut oil
2. 1 tablespoon POTG curry powder
3. 1/2 medium onion finely diced
4. 2 1/2 ” piece of ginger peeled and finely minced
5. 4 cloves garlic minced
6. 1, 15 ounce can coconut milk
7. 2 pounds boneless skinless chicken breast thinly sliced
8. 1 1/2 teaspoons sea salt
9. 1 zucchini, sliced
10. 6 ounces baby spinach
11. 1/2 cup fresh cilantro chopped

Instructions

1. Heat oil in a large skillet over medium heat. Stir curry powder into oil and cook for about 1 minute, stirring constantly until fragrant.
2. Stir onion into spices and cook, stirring until onions are tender– about 3-4 minutes. Add ginger and garlic to the pan and cook for 30 seconds followed by the coconut milk and bring to a simmer. Let simmer for a few minutes to thicken.
3. Heat a little coconut oil in a second saute pan.
4. Season chicken with the salt and add to the pan.
5. Sauté 5-6 minutes or until chicken is cooked through and tender.
6. Spoon the chicken into the reduced curry sauce, then quickly sauté the zucchini in the same pan.
7. Add to reduced curry sauce, then stir spinach and cilantro at the end.
8. Serve with cauliflower rice.

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

So many recipes for wings to choose from, but are the AIP compliant? Well this one is! The molasses give the wings a deep rich flavor while the apple cider vinegar and horseradish gives it a nice zing. The sauce doesn’t have to be used for wings only, simply baste your favorite chicken parts with sauce once they are done

Molasses Wings

2018-05-31 07:34:50

Write a review

Save Recipe

Print

Ingredients

1. 4# chicken wings
2. 2 tsp. sea salt
3. 2 tsp. granulated garlic

Sauce

1. ¾ cup coconut sugar
2. ¼ cup organic apple cider vinegar
3. 1 T. fresh grated horseradish
4. 1/4 cup water
5. ½ cup Molasses
6. ¼ cup finely minced fresh onion
7. 1/2 tsp. salt

Instructions

1. Whisk together all sauce ingredients in a saucepan.
2. Simmer for 5 minutes until flavors are melded.
3. Preheat oven to 435F. Line a sheet tray with parchment paper.
4. Brush or spray parchment with olive oil.
5. Lay wings out in even layer. Sprinkle lightly with sea salt and granulated garlic.
6. Bake at 425 for 30 minutes or until golden brown and crispy.
7. Toss with the molasses barbecue sauce.

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

Rich, creamy and decadent are words you could use to describe this delicious Carob Mousse from Chef Ann. Everyone here loved it, the only comment made was that it could be sweeter. We intentionally kept it low in natural sugar, but you can always add more dates if you’d like! This is our first specificially keto DIY recipe, so I was amazed by how rich, creamy and chocolaty this was. Having the fresh raspberries on top really made it pop. Fresh strawberries would work perfectly, as well. Aside from being really good and satisfying, it is a very simple recipe to put together. Definitely try this at home!

Carob Mousse with Fresh Raspberries (AIP)

2018-03-20 13:33:31

Serves 6

Write a review

Save Recipe

Print

Total Time

30 min

Total Time

30 min

Ingredients

1. 2 ripe avocadoes, flesh
2. 1/2 cup carob powder
3. 12 sugar free pitted Medjool dates, soaked in hot water to soften
4. 2 1/2 cups coconut cream skimmed off top of can
5. 2 teaspoon vanilla extract
6. 1 cup fresh raspberries

Instructions

1. In a food processor, scoop out the ripe avocado flesh, carob powder, sugar free pitted dates, coconut cream and vanilla extract.
2. Blend until smooth – about 1 minutes on high speed.
3. Transfer the chocolate mousse into ramekins and refrigerate for at least 1 hour.
4. Serve with fresh raspberries.

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

Carob Mousse with Raspberries (AIP)

Per serving: Calories 270, Calories from Fat 150, Total Fat 17g, Saturated Fat 13g, Trans Fat 1g, Cholesterol 0mg, Sodium 10mg, Carbohydrates 33g, Dietary Fiber 5g, Sugars 23g, Protein 3g, Vitamin A 2%, Vitamin C 10%, Calcium 4%, Iron 8%.

It was a lot of fun exploring the Asian market! Chef Ann came up with some great recipes for the products we purchased. This is the final installment of this series, so we hope you enjoyed it!  First up, we have a Vietnamese Pickled Thai Eggplant. This couldn’t be simpler to make and the finished product will last for months in your refrigerator. They are a crunchy delicious side to any meal.

Vietnamese Pickled Eggplant

2018-03-27 06:55:09

Write a review

Save Recipe

Print

Ingredients

1. 4 cups water
2. 2 cup white vinegar
3. 2 slices ginger
4. 2 garlic cloves
5. 1 tablespoon sugar
6. 1 tablespoon kosher salt
7. 1/2 lb thai eggplants or other small golf ball sized eggplants

Instructions

1. Bring first six ingredients to a boil then cool for 10 minutes.
2. Wash the eggplant well and cut off the stems leaving them whole.
3. Put the eggplants into a glass jar, fitting them in snugly.
4. Pour water mixture over the eggplants; put a ball of foil on top so that all the eggplants are submerged during the pickle process.
5. Seal the jar and leave them out for 2-4 days at room temperature before eating.

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

Prior to our trip to the Asian Market I had seen Dragon Fruit but had never tasted it. It has a light refreshing flavor that is very delicate. Paired with the raw Chayote the two balance well with the dressing made with the tart and salty Umeboshi Plums. I tried one of the plums by itself and boy was it salty. But they make a very tasty salad dressing. Give it a try!

Umeboshi Plum Salad with Crab and Chayote

2018-03-27 06:25:33

Write a review

Save Recipe

Print

Ingredients

1. 4 oz. Umeboshi Plums
2. ½ cup olive oil
3. ¼ cup honey
4. ¼ cup water
5. ½ lb lump crabmeat
6. 1 chayote, peeled and diced
7. 1 dragonfruit, peeled and diced
8. 4 oz baby mixed greens

Instructions

1. Remove seeds from plums and chop into a fine paste.
2. You should have about 3 tablespoons.
3. Whisk in the olive oil, water and honey to make a dressing.
4. Lay out a bed of greens on two plates.
5. Top with large pieces of crab and chayote and drizzle with the umeboshi dressing.

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

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

Write a review

Save Recipe

Print

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

Write a review

Save Recipe

Print

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

Write a review

Save Recipe

Print

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/