POTG Test Kitchen

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.

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

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.

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

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)

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

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

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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

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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

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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

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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/