Do You Love Salmon? Here are 4 Great Recipes! (AIP)

If you are a salmon lover, we have some great dishes for you with easy to follow recipes from the POTG Test Kitchen. An appetizer, a salad and a couple entree’s to try at home. When shopping for salmon, or any fish for that matter it should never smell fishy. They say when you smell fresh fish that it should remind you of a fresh ocean breeze. Salmon flesh should be firm and bright in color. Try to stay away from farmed fish and purchase wild caught whenever possible.

poachedAIP POACHED SALMON LEMON DILL SALAD OVER CUCUMBER ROUNDS

Having a party and need a great tasting appetizer that is also AIP? Simple, clean ingredients always deliver the best results. The bright crunch of the cucumber balances well with the creamy salmon salad, add the fresh herbs and you have a perfect spring or summer appetizer to serve your friends.

 Check out this recipe!

 

AMAZING SUPERFOOD SALAD WITH SCOTTISH SALMON (AIP)

As we move through spring and into summer we tend to look to lighter meals to satisfy our appetites. In the POTG Test Kitchen Chef Ann created this delicious salad. Packed full of flavor with red onion, creamy avocado and fresh salmon. Adding blueberries gives this salad a superfood boost and make it a refreshing choice on a warm summer evening.

Take a look at the recipe here

 

 

SWEET POTATO CRUSTED SALMON WITH LEMON DILL HOLLANDAISE

Have you made a hollandaise at home? It is one of those sauces that may seem daunting but is actually quite easy to make, don’t let it scare you. This is a tasty recipe, you can get a nice crunch on the sweet potato “crust” that pairs perfectly with the fresh salmon and the creamy hollandaise.

Impress your friends with this recipe! 

 

GRILLED SALMON OVER KALE WITH LEMON DILL SAUCE (AIP)

Simple and healthy is front and center with this dish. My favorite part of the dish is the Lemon Dill Sauce. I think I love it. Be that as it may it goes well with the Kale and adds a layer of complexity to the salmon that is delicious. This would be really good served on salmon cooked outside on the grill.

Check it out!

 

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Source: Recipes

Culinary Adventures With Chef Ann – Your Local Asian Market, Part 1

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Culinary Adventures With Chef Ann – Your Local Asian Market, Part 1

Welcome to the first installment of Culinary Adventures with Chef Ann. This will be an ongoing series where she explores new culinary territory. Have ever gone to your local Asian Foods Market? So much to explore! We went to one near our office and lost all track of time looking at all the incredible products. We picked out a variety of items then Chef Ann went to work to come up with recipes using them. First up is Asian Market Pork Belly (AIP). Don’t be freaked out by the “pork belly,” just think of it as big thick bacon. The cooking process of boiling, frying then glazing results in a dense, morsel of sweet and savory goodness that needs to be experienced.

Asian Market Pork Belly (AIP)
2018-03-12 14:27:52

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Slow Cooked Pork Belly
  1. 2 # pork belly slices chopped in half
  2. 4 cups bone broth
  3. 1 thumb sized piece of ginger peeled and finely chopped
  4. 3 cloves garlic peeled and chopped in half
  5. 1 tbsp. apple cider vinegar
  6. 1 tbsp. honey
Glaze
  1. 2 tbsp olive oil
  2. pinch of salt
  3. 2 T. ginger peeled and minced
  4. 2 tbsp Honey
  5. 2 tbsp coconut sugar
  6. 3 tbsp coconut aminos
  7. 1 tsp lemon grass powder
Instructions
  1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) bring to a boil, then place a lid on, turn down the heat and simmer for 1 hour.
  2. Turn off the heat and drain the pork. You can reserve the liquid for a soup.
  3. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, and salt, frying on a high heat until the pork starts to turn golden.
  4. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with some sautéed Yuchoy or other Asian greens.
Paleo on the Go http://blog.paleoonthego.com/

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There were many varieties of eggplants available, most we had never seen. We purchased these small Thai eggplants as well a some Thai Basil (Yum!). Achieving the familiar Asian flavors in the AIP world isn’t easy, but Chef Ann is up to the challenge. Stay tuned for Part two of the Culinary Adventure with Chef Ann, Your local Asian Market!

Thai Eggplant with Chicken & Thai Basil (AIP)
2018-03-12 14:35:08

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Ingredients
  1. 8 oz. chicken breast or thigh, sliced into thin strips
  2. 2 tablespoons water
  3. 1 teaspoon olive oil, plus more for cooking
  4. 1½ teaspoons coconut aminos
  5. 1 teaspoon arrowroot
  6. 1 lb eggplants, cut in half
  7. 3 cloves garlic, sliced thinly
  8. 3 scallions, sliced 1½ inches long on an angle, separated into white and green parts
  9. 1 large bunch of Thai basil or basil, stems removed (about 1 cup loosely packed)
  10. 1 tablespoon coconut or apple cider vinegar
  11. 2 teaspoons red boat fish sauce
  12. ½ teaspoon coconut sugar
  13. 2 T. coconut aminos
Instructions
  1. In a medium bowl, marinate the chicken with 1 teaspoon oil, 1 ½ teaspoons coconut aminos, and 1 teaspoon arrowroot until well coated.
  2. Set aside.
  3. Heat your wok or saute pan over medium-high heat and coat it with 2 tablespoons of oil.
  4. Spread the Thai eggplant out evenly in the pan and let sear with the cover on for 2 minutes.
  5. Turn the eggplant pieces over and pour another tablespoon of oil around the perimeter.
  6. Cover the pan and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color about another 2 minutes.
  7. Transfer to a plate.
  8. Add 1 tablespoon of oil to your pan and heat until just smoking. Add the marinated chicken and spread it around the wok. Let it sear for 30 to 60 seconds on each side and transfer to the plate with the eggplant.
  9. Heat the pan over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Fry for 30 seconds and add back in the chicken and Thai eggplant.
  10. Add the coconut vinegar and stir everything together.
  11. Add the fish sauce, and sugar and stir until everything is combined, about a minute.
  12. Finally, add the green portion of the scallions and serve.
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Source: Recipes

Cilantro Coconut Cauliflower Rice (AIP)

Cilantro Lime Coconut Cauliflower Rice

When we were developing our Picadillo recipe in the POTG Test Kitchen, we served it with this delicious “rice” dish. The flavors of the rice perfectly compliment the complex flavors of our Picadillo. We wanted to share this recipe with you as a serving option. The Picadillo would be good on zoodles, or sweet potato starch noodles, whatever your favorite side dish is. Or just by the spoonful!

Order the Cuban Picadillo here.

 

Cilantro Lime Coconut Cauliflower Rice
2018-03-28 06:31:03

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Ingredients
  1. 1 head cauliflower, trimmed and cut into florets
  2. 2 T. coconut oil
  3. ¼ cup coconut milk
  4. 1 T. cilantro, chopped
  5. 1 T. lime juice
  6. 2 t. honey
  7. ¼ t. sea salt
Instructions
  1. Place the cauliflower in a food processor and process, until chopped into “rice grains”.
  2. Heat the coconut oil in a large skillet over medium-high heat.
  3. Add the riced cauliflower and sauté for 5 minutes.
  4. Add all the remaining ingredients and continue to cook for 8 minutes or until cauliflower is tender.
Paleo on the Go http://blog.paleoonthego.com/

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Source: Recipes

Amazing Grain-Free Oatmeal Four Ways (AIP)

Amazing Grain-Free Oatmeal Four Ways (AIP)

I am continuously amazed by what executive chef Ann is able to pull off. When we made the recipe for AIP Shrimp and Grits we thought that the “grits” prepared differently could be a great breakfast item. One of my favorite comfort food breakfasts is oatmeal and, suprisingly, plantains is the perfect AIP version of the warm breakfast dish.

Grain-free Oatmeal Four Ways (AIP)
2018-03-05 13:35:47

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Ingredients
  1. 2 green plantains
  2. 4 cups coconut milk
Instructions
  1. Cut the peels off the plantains and cut the plantains into chunks.
  2. Place chunks into the bowl of a food processor and pulse until rice sized grains are formed. Remove to a bowl.
  3. In a sauté pan, add the plantain grains and 3 cups of coconut milk.
  4. Simmer over low, stirring continually until it thickens, then add the last cup of milk.
Maple-Brown Sugar
  1. Add ¼ cup maple syrup and 2 T. coconut sugar and stir into finished oatmeal.
Blueberry
  1. In a saucepan, bring half a cup of water and half a cup of honey to a simmer. Add 1 tsp. lemon zest, 2 tsp. lemon juice, and add two cups of fresh or frozen blueberries. Simmer 3-5 minutes until blueberries begin to burst.
  2. Serve this compote over the oatmeal.
Bananas Foster (STAFF FAVORITE)
  1. In a sauté pan, add 1 T. coconut oil, 1 sliced banana, 1 tsp. vanilla and 2 T. coconut sugar.
  2. Stir until bubbly and sugar is completely dissolved.
  3. Serve over oatmeal.
Apples & Cinnamon
  1. 1 granny smith apple, peeled and diced, in a sauté pan with 2 T. coconut oil, 2 teaspoons of honey, ½ tsp. cinnamon. Sauté until apples are tender.
  2. Serve over oatmeal.
Paleo on the Go http://blog.paleoonthego.com/

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So many choices of delicious toppings for your “Oatmeal”. The Cinnamon Apples are good. I love blueberries so they were really good. But the Banana’s Foster, WOW. They were the favorite here in the POTG test kitchen. If you only want to make one topping, make the Banana’s Foster! Let us know how you like it.
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Source: Recipes

Cracking the Keto Code

DUDE: “Dude, I’m on this new diet and I feel amazing. You should definitely try it.”

ME: “You think so? I was thinking about trying the keto diet”

DUDE: “I tried the keto thing already and I felt awful. It doesn’t work.”

ME: “What do you mean it didn’t work? You mean you didn’t get any results from it?”

DUDE: “Oh yeah I got lean but after like two months I felt like crap. There’s just no way you can get enough antioxidants by eating all that meat and fat and with no vegetables.”

ME: “Wait, hold on…you didn’t eat any vegetables while on keto?”

DUDE: “Yeah you can barely have any vegetables at all and that definitely can’t be good for you.”

ME: “I’m pretty sure that’s not the case but regardless, how did you test for ketones when you were doing keto?

DUDE: “Oh you don’t have to do all that expensive testing. You can tell when you’re in ketosis because your breath changes to a metallic flavor”

ME: “Ok I see, so you barely ate vegetables and you didn’t test for ketones the whole time. You do realize the whole point of doing a keto diet is to get into ketosis right?”

This is a real conversation I had with an acquaintance in mid 2017: He was giving me his thoughts on his experiences with the ketogenic diet (keto). He quickly revealed to me that he had not done much digging for good information, or maybe he just saw a headline from some mainstream media source. This very conversation is representative of many other very similar conversations I have had with people who want to try it but have a very skewed perception (if any) of what keto really is and what it’s meant to accomplish. I want to clear things up a bit and give you a brief synopsis in 1,000 words or so of what keto really is and what it’s not, in case you or anyone you know wants to give it a whirl. If you try building a house without creating a blueprint, that piece of junk will fall apart after the first rainstorm. In this case, the house is your body and the rainstorm could be anything in your life relatively stressful.

The ketogenic diet works very well if you are eating the autoimmune protocol (AIP), paleo, or going a strict 30 day challenge. Not only does it work well, but it is the best way to stay in ketosis for any length of time and make sure you are getting your macro and micro-nutrients. Paleo, AIP and keto are actually very complimentary to each other. You can eat all paleo foods and achieve ketosis at the same time. In fact, that is the very thing that I’m recommending.

If you are following an AIP approach I would definitely recommend you keep you’re available food list as food CHOICE is the centerpiece of AIP. You’ll want to continue to control inflammation as much as possible. All vegetables (except nightshades) are fair game and you can get your fats from coconut products, animal fats, olive oil, bacon and lard. You can tailor what you eat, based on individualized food sensitivity screening, and the practitioner recommended protocol.

Takeaway: Keto requires, in most cases, a balance of macronutrients (fats:carbs:protein) which can help you benefit from a your body buning fat as it’s primary energy source. .Paleo foods are still the base on which all of this is built.. Making paleo or AIP paleo this base can give you the best opportunity to not only tolerate, but thrive on your keto diet.

ketogenicWhat is ketosis?

Ketosis, a state in which your body begins to use ketones, rather than glucose, as a primary energy source. A relatively high fat, low carb, moderate protein balance at somewhat of a calorie deficit is one of the most efficient ways to drive up ketone levels. You can technically do it by fasting or eliminating fat or protein from your diet altogether, but none of those are really good long term solutions, nor are they very comfortable to experience.  If you’re following AIP you may want to check out the Wahl’s Protocol and how she modifies the keto diet to incorporate a plethora of nutrient density.

The energy boosting and cognitive benefits of keto come from achieving  the optimal amount of ketones in your bloodstream. In order to achieve this in the most efficient way you must be eating a small enough amount of carbs, large enough amount of fat and the right amount of protein for your body to begin using ketones as its primary source of energy. If you eat too much protein in a carb deprived state, it will begin converting to glucose and toss you out of ketosis through a process called gluconeogenesis. At that point you’ll have very little ketones and not enough glucose to feel strong. It’s like being in purgatory. Too little fat and you won’t produce enough ketones to get into nutrition or optimal ketosis. Again, you will just feel suboptimal at that point.  And of course, if you’re attempting to get into ketosis via carb deprivation then eating too many carbs with such a high amount of fat just means high glucose levels and fat gain is likely following.

Here are a few things you need to know when doing a keto diet

Counting Carbs

When counting carbs on keto you should be counting NET carbs. This means that fibrous (leafy greens, red/yellow/green vegetables) carbs are optimal compared to starchy carbs (potatoes, rice, oats, grains etc) since they have a much smaller effect on blood glucose and insulin levels, and high blood glucose can take you out of ketosis. Some people unassumingly count total carbohydrates and find themselves consuming tiny portions of broccoli florets as their carb intake. That’s a quick path to the low carb flu. A well-planned, healthy keto approach can include broccoli, cabbage, kale, endive, bell pepper, mushroom, asparagus, and arugula all in one day (some of which are not AIP, for those following that protocol). Even at the low end of recommended keto carb consumption (20-30 grams per day), you should be able to get ample amounts of vitamins, minerals, and phytonutrients. Supplementation with a quality multivitamin can help supplement the nutritional gaps if necessary. Pictured below are sample pictures of 20g of carbs in one day.

Fiber also contributes to the picture as it greatly affects or essentially reduces the impact carbohydrates have on rising glucose levels. You should count NET carbs rather than total carbs. Once you begin counting NET carbs rather than total carbs you will begin to see a more than adequate volume of fibrous veggies pile onto your plate, bolstering your micronutrient status.

Total carbs – total fiber intake = NET Carbs

ketogenicTesting ketones

It is essential that you test for ketones during the first few weeks of a keto diet. Everyone is a little bit different and it may take some experimenting for you to get into an optimal range.

You can test your ketone levels in the comfort of your own home as well. All you need is a glucometer. I use one made by PrecisionXtra and it’s relatively inexpensive. Make sure to buy ketone strips. The glucometer will cost around $30 and the strips will cost around $40, totalling $70 up front. You will need to replenish strips once they’re out. Test your ketones first thing in the morning and track the success of your plan. If you’re diet is working optimally, you will begin to see your ketones register in the 1.5-2.5 millimolar range. This is considered the panacea of a keto diet.

Macros

Finding the right balance of fats, carbs, and protein will take some experimentation but ketogains.com has a great starting point with their online calculator. Eating too many carbs, too little fat, or too much protein can be enough to prevent you from experiencing optimal ketosis and thus hover in the treachery of low carb purgatory (not quite enough carbs to feel good and not quite in ketosis either).

Supplementation

One thing you may want to consider is a high quality, food based multi-vitamin and electrolyte supplement. Unfortunately, industrial farmland has nutrient depleted soils and many of our crops don’t develop near the same nutrient status they did 150 years ago, thus benefiting from supplementation. Bone broth is an excellent source of electrolytes and here is a youtube video by Robb Wolf on how to make your own at home. If you are looking for a grass-fed, grass-finished, gelatinous bone broth, made with organic vegetables, choose from Paleo On The Go’s chicken or beef bone broth.

Workouts

Jeff Volek is one of the leading researchers on low carb dieting and athletic performance. In his book, The Art and Science of Low Carbohydrate Performance, he found that performance benefits of keto began diminishing around 77% VO2 max. This means that the more intense (heart rate wise) your workouts get, the more your body will be demanding glucose to fuel the activity. The more submaximal the activity, generally the better keto will work for you. More research has to be done in this arena to develop a solid opinion on the subject, however. The future is indeed exciting.

In conclusion, there have consistently been positive research papers coming out lately about the therapeutic, cognitive, and athletic benefits of a keto approach. But you can’t just spread ghee on a steak and expect to feel good. Remember that keto works primarily when there is some sort of deficit, whether it’s from the calorie, carb, fat, or protein column, so that in itself can be looked at as a stressor on your body; one that can be addressed easily with ketosis. However, if your sleep patterns or stress levels are erratic, your body may not take well to the added stress of a caloric deficit. I highly recommend reading up more on the subject and feel free to ask any questions in the comments below.

The post Cracking the Keto Code appeared first on Paleo on the Go.

Source: Recipes

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

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

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

Rack of Lamb
Calories 670, Calories from Fat 440, Total Fat 49g, Saturated Fat 19g, Trans Fat 0g, Cholesterol 210mg, Sodium 180mg, Carbohydrates 1g, Dietary Fiber 0g, Sugars 0g, Protein 54g, Vitamin A 0%, Vitamin C 2%, Calcium 6%, Iron 20%.
Asparagus
Calories 80, Calories from Fat 60, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 240mg, Carbohydrates 4g, Dietary Fiber 2g, Sugars 2g, Protein 2g, Vitamin A 15%, Vitamin C 10%, Calcium 2%, Iron 15%.
Braised Leeks
Calories 180, Calories from Fat 80, Total Fat 9g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 190mg, Carbohydrates 24g, Dietary Fiber 4g, Sugars 6g, Protein 3g, Vitamin A 60%, Vitamin C 60%, Calcium 15%, Iron 25%.

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The post Roast Rack of Lamb, Asparagus & Braised Leeks (Keto/AIP) appeared first on Paleo on the Go.

Source: Recipes

The Great Big Sunday Morning AIP Breakfast

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

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






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




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

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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!

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Source: Recipes

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

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

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The post Balsamic Honey Glazed Yak Burgers with Caramelized Onions on Butternut Squash Bun (AIP) appeared first on Paleo on the Go.

Source: Recipes

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

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

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The post Twice Baked Acorn Squash with Chicken Sausage and Kale (AIP) appeared first on Paleo on the Go.

Source: Recipes

Instant Pot Artichokes with Lemon Avocado Dip (AIP)

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/

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The post Instant Pot Artichokes with Lemon Avocado Dip (AIP) appeared first on Paleo on the Go.

Source: Recipes