Culinary Adventures With Chef Ann – Your Local Asian Market, Part 3

asian

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

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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.
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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

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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.
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Source: Recipes

AIP Ice Cream Sundae – POTG Test Kitchen

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

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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.
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AIP Caramel Sauce
2018-05-21 09:31:57

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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!
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AIP Hot Fudge
2018-05-21 09:33:41

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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.
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Source: Recipes

AIP Balsamic Steak & Mushroom Skewers – POTG Test Kitchen

Kebobs or skewers of meat and vegetables are a grilling classic. Here, Chef Ann simply combined beautiful grass-fed filet of beef with mushrooms, all marinated in a clean balsamic vinaigrette. Whether you are serving 2 or 22, this is a simple and tasty main dish. It’s great cooked outdoors on a grill, but you can cook them inside on the stovetop as well.

Balsamic Steak & Mushroom Skewers
2018-05-21 07:38:19

Serves 4

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Total Time
1 min

Total Time
1 min

Ingredients
  1. 1 lb Filet Mignon
  2. 1 lb mushrooms, sliced in half
  3. 3 tablespoons balsamic vinegar
  4. 2 tablespoons coconut aminos
  5. 4 cloves garlic, minced
  6. 1/2 teaspoon fresh thyme, chopped
  7. Sea salt to taste
Instructions
  1. Cut the filet into 1” cubes.
  2. Mix marinade ingredients together and pour half over the steak and half over the mushrooms and toss to coat.
  3. Marinate for 30 minutes.
  4. Skewer the steak and mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.
  5. The meat will be medium rare.
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Source: Recipes

AIP Spiced Sweet Potato Fries – POTG Test Kitchen

Who doesn’t love french fries? They are one of our most beloved foods in this country, available at drive-throughs and sit down restaurants everywhere. But, are they healthy for you? What secret ingredients do they add? Even if sweet potato fries are offered they often have additives and preservatives. Here we have a simple recipe, yet something a little different. The use of mace adds a distinct flavor. You can add as much as you want – I like a little heavier hand with the seasoning. Either way these Spiced Sweet Potato Fries will be a hit!

Spiced Sweet Potato Fries
2018-05-21 05:35:06

Serves 4

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Total Time
25 min

Total Time
25 min

Ingredients
  1. 2 large sweet potatoes
  2. 3 T. olive oil
  3. ½ tsp. cinnamon
  4. ¼ tsp. cloves
  5. ¼ tsp. mace
  6. ½ tsp. sea salt
Instructions
  1. Peel the potatoes and cut into long thin French fries.
  2. Toss in olive oil and spread out on a parchment lined sheet tray.
  3. Mix all of the spices and salt together and very lightly sprinkle it over the fries.
  4. Bake in a 400F oven until golden and cooked through, about 10 minutes.
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Source: Recipes

Delicious Paleo/AIP/Keto Grilled Vegetables – POTG Test Kitchen

Here we have a quick and easy vegetable dish for you. You can cook the vegetables in a pan in the kitchen or better yet, on the grill outside. Use whatever vegetables are your favorites. I like to do mine on the grill outside so they have that smokey flavor. Be sure to keep some in the refrigerator for easy snacking. What vegetables would you use?

Grilled Herb Marinated Vegetable Platter
2018-05-21 06:03:48

Serves 4

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Total Time
30 min

Total Time
30 min

Ingredients
  1. 1 Zucchini
  2. 1 Yellow squash
  3. 1 Sweet potato
  4. 1 Onion
  5. 3 Portabello mushrooms
  6. 1 cup Olive oil
  7. 4 T. Minced garlic
  8. 2 T. Rosemary
  9. 2 T. Basil
  10. 1 tsp. Sea salt
Instructions
  1. Cut zucchini and yellow squash into ½” thick slices. Peel and cut sweet potato into ¼” thick slices. Peel onion and cut into ½” thick slices. Remove stem and ribs from mushrooms and leave whole. Mix olive oil, garlic, and rosemary together. Toss vegetables in marinade mixture. Preheat grill and lay vegetables on grill. Sprinkle lightly with sea salt. Once browned, turn and grill other side. Remove cooked vegetables to a tray. After the mushrooms are cooled, slice them into ½” slices. Arrange vegetables on a large platter and sprinkle with freshly chopped basil and serve with extra virgin olive oil and balsamic vinegar on the side.
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Source: Recipes

AIP BBQ Pulled Chicken Slider Biscuits – POTG Test Kitchen

AIP BBQ Pulled Chicken Slider Biscuits

We are serving these BBQ Pulled Chicken Sliders as an appetizer, but you could easily make them a main course for a delicious lunch. Serve them with a nice salad and you’ve got a complete meal. You could even serve the chicken as the protein in a veggie packed salad with a delicious biscuit on the side. The bbq sauce has a nice tang to it and is fully AIP compliant. You and your guests will love it!

BBQ Pulled Chicken Slider Biscuits
2018-05-21 07:49:35

Serves 4

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Total Time
1 min

Total Time
1 min

Sauce
  1. 2 cups crushed unsweetened pineapple
  2. 1 cup onion, minced
  3. 3 cloves minced garlic
  4. ¼ cup molasses
  5. 2 tsp. smoked salt
  6. ¼ cup apple cider vinegar
  7. ½ tsp. powdered ginger
  8. ½ tsp. powdered cloves
Chicken
  1. 2 lbs. boneless skinless chicken thighs
  2. Sea salt
  3. Garlic powder
Instructions
  1. Place all sauce ingredients into a saucepan and simmer for 10 minutes on low.
  2. Puree until smooth with an immersion blender.
  3. Put the chicken in a single layer in a small roasting pan and sprinkle with sea salt and garlic powder.
  4. Pour 3 cups of water over it and cover tightly with foil.
  5. Bake in a 350 oven for 40 minutes until very tender.
  6. Remove from oven, cool then shred the meat with your hands.
  7. Mix the meat with the barbecue sauce and serve on the slider biscuits.
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AIP Biscuits
2018-05-21 07:58:06

Yields 8

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Total Time
1 min

Total Time
1 min

Ingredients
  1. 3/4 cup coconut flour
  2. 1 cup tapioca flour
  3. 1 tsp. baking soda
  4. 1 tsp. sea salt
  5. 1 T. coconut sugar
  6. 1 tsp gelatin
  7. ½ cup palm shortening
  8. 1 cup coconut milk
Instructions
  1. Mix flours, baking soda, salt and gelatin powder.
  2. Add the palm shortening, sugar and coconut milk, and mix into a soft dough.
  3. Then roll into small slider sized biscuits, place on a parchment lined sheet tray and bake at 375F until golden (10-12 minutes)
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Source: Recipes

AIP Memorial Day Feast – POTG Test Kitchen

We must not forget the meaning of Memorial Day; It was established to honor the men and women who have fallen in while serving in the United States Armed Forces. It’s also the official kick-off to the summer season, Memorial Weekend!  Time for backyard barbecues or picnics at the beach. We have put together a menu for you to enjoy with your family and friends. It is completely Paleo/AIP, some of it is also Keto. Follow the links below to learn more.

For Starters, AIP Bbq Chicken Sliders

These biscuits have great flavor and would be ideal for any meal, but they make an especially great bun for these sliders. We served them as an appetizer, but you can make them the main dish by adding a nice garden salad. 

Get the recipe!

 

Easy Grilled Vegetables for a Side Dish

Whether you are Paleo, AIP or Keto, this is a recipe for you. We’re all about clean ingredients simply prepared that can be cooked outside on the grill, made into skewers or seared on a griddle like we did here. The end result is delicious and full of flavor.

Take me to the veggies!

And Then Spiced Sweet Potato Fries

Another quick and easy recipe idea for you! I enjoyed the flavor of the spice mixture that Chef Ann put together for these fries. In fact, I would put a lot more on the fries if I were to make these at home. The beauty here is that if you mix the spices up your guests can add more if they wish.

Check it out!

The Main Course, Balsamic Steak and Mushroom Skewers

Mushrooms and beef compliment each other perfectly. You can make these up the night before so that they are ready to go when it’s time to start cooking. That way you are free to enjoy the day and your guests. I’m all about prepping ahead of time to make things easier!

Take me to the skewers!

What’s a Holiday Celebration Without Dessert?

Who doesn’t love ice cream and caramel sauce and hot fudge? Sadly, you might but your gut has another opinion. Well, guess what! This recipe is completely AIP. The ice cream is incredibly easy to make, but for me the standout here is the caramel sauce. OMG. And the hot carob sauce? YUM. You should definitely try this at home!

I need this in my life

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Source: Recipes

Bone Broth Pops Are Back

Every summer there are food trends that go viral. This year a somewhat-paleo and refreshing treat took over the nation; bone broth popsicles.

Bone broth pops… isn’t that gross, though?

We know what you’re thinking. Bone broth isn’t the first the thing you’d think of putting in a popsicle. But, combined with fruit, it’s not that noticeable. The broth only adds a unique flavor profile that isn’t overbearing at all. It’s strangely delicious! This is a genius way of getting your kids to eat something nutrient dense. They will love them as much as our staff does.

Order some today!

 

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Source: Recipes

Excercising While Healing: Andrea’s Story and Tips

Andrea is a nutritional therapy practitioner and a personal trainer and is an expert pairing good nutrition with healthy movement. We wanted to share her story with you and introduce you to her philosophy on how to move your body in a nourishing way, whether or not you live with autoimmune disease.

Exercising While Healing: Andrea’s Story

autoimmune strongHi! I’m am Andrea. And six years ago, I was sick. I hurt everywhere, my body felt like it was on fire, and I was exhausted. Simple tasks like climbing stairs and going to the grocery store were overwhelming to me. And finally, after a long time, I was diagnosed with multiple autoimmune disorders- Hashimoto’s disease, Celiac disease and fibromyalgia.

The first thing I did was change my diet. Before my diagnosis, I ate a pretty standard American diet. After my diagnosis I transitioned to eating a nutrient dense diet of real foods- organic, non-processed vegetables, fruits and meats. And, as you all can imagine, I started to feel better almost immediately.

Once I started to feel better, I knew that to get to the next level of healthy, I needed to exercise. Having been an athlete my whole life, I was well versed in the benefits of exercise. But what I learned after my diagnosis was that exercise, along with healthy food, can actually help manage the symptoms caused by autoimmune disease. Exercise can reduce the pain, discomfort and body aches. Exercise can reduce anxiety and depression, which are often side effects of autoimmune disease. And the list of exercise benefits goes on and on.

However, starting to go back to exercise was a lot harder than I thought. My body struggled to make it through even just a few minutes of my old routine. And I didn’t know why, so I researched it. And I learned that exercise is a double edged sword when it comes to chronic illness. Exercise is healthy, but only in the right doses. Too much can overload our system and send our symptoms into overdrive, making us feel worse rather than better. And even people who don’t struggle with chronic illness can experience this. Exercise creates an intense adrenaline rush, which can send our cortisol (our stress hormone) into overdrive. Too much exercise over a long period of time can cause adrenal fatigue.

This is why it is incredibly important to exercise in a healthy nourishing way. We need to protect our bodies, so we can gain all the benefits of exercise without any of the drawbacks. 

Here are my Top Three Tips To Help You Get Strong and Fit in a Healthy Way:

  1. A daily exercise routine is essential to staying healthy and fit. A good exercise routine does not need to be long or grueling to be effective. It does need to be consistent. Doing a little bit every day is very important to keep your body limber, strong, and pain-free. Start slow and easy. Over time, your body will adapt to the exercises and will be more capable of doing more challenging work.
  2. Stretching is an important component to a well-rounded workout routine. A healthy body needs to have healthy connective tissues. A full body stretching routine will improve your flexibility, will keep your muscles healthy, will improve your posture, and will even help improve your sleep. Plus, it feels so good!
  3. Strength building exercises are more beneficial for you than cardio. Cardio can be good for you, but it should not be the only thing you do. Weight bearing exercises are important for many reasons, including building muscle tone, strengthening bone density, and regulating our hormones. Additionally, strength building exercises can reduce the experience of muscular discomfort and pain, anxiety & depression, and help us manage stress. However, you do not have to lift weights to participate in strength building exercises. You can use your body weight to build strength safely and effectively.

For example, simply standing on one leg can bring significant changes to your muscular structure- improving your deep stability muscles of your core and glutes, which benefit you by creating better balance. Start by holding the position for 10 seconds, and then 20 seconds, etc. If you can’t stand on one leg for 10 seconds, practice the position against the wall first. When you are able to stand on one leg unsupported by the wall for 1 minute, then practice doing the same technique with your eyes closed. This simple move can create significant change in body strength in just a few minutes a day.   

These three concepts are the foundation of the Autoimmune Strong exercise program. Autoimmune Strong is the first exercise program that takes your body’s needs into account, and helps you increase foundational strength without overloading your system. It’s self-paced, easy to do at home, and takes only 15 minutes of your day. But it has incredible impact!

 

Since I, like my friends at Paleo on the Go, believe that healthy food should be paired with healthy exercise, I want to offer you a special Paleo on the Go discount, so you can try the Autoimmune Strong program out for yourself!

Just enter this coupon code at checkout:

PALEOONTHEGO

and receive $10 off of any Autoimmune Strong membership

Join here: https://www.getautoimmunestrong.com/join/

 

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Source: Recipes

Fresh Blueberry Crumble (AIP)

Did you know that blueberries are considered a superfood? They’re very high in nutrients and low in calories. Blueberries are also known as the king of antioxidants because they protect our bodies from free radicals. The best thing is that they taste great! I would like to say that I enjoy blueberries for their health benefits, but to be completely honest that has nothing to do with it. I love the flavor and the freshness that reminds me of spring. I buy them organic when on sale and freeze them for when they aren’t available so that I can enjoy them all year long.

Blueberry Crumble (AIP)
2018-03-27 05:18:37

Serves 8

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Total Time
2 hr

Total Time
2 hr

For the Crust
  1. 1¼ cups cassava flour
  2. 7 T. palm shortening
  3. ½ teaspoon salt
  4. ½ cup ice water
For the Blueberry Filling
  1. ⅔ cup coconut sugar
  2. 3 tablespoons arrowroot
  3. 1 teaspoon lemon zest (about 1 lemon)
  4. 2 tablespoons fresh lemon juice
  5. 5 cups fresh blueberries, rinsed and dried
For the Crumble Topping
  1. ⅔ cup cassava flour
  2. ½ cup coconut sugar
  3. ½ cup palm shortening cut into chunks
To make the pie crust
  1. In the bowl of a food processor, pulse the flour and salt to combine.
  2. Add the shortening and process by pulsing until the mixture resembles a coarse meal.
  3. Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together.
  4. Do not over process.
  5. If the mixture holds together when you pinch a few pieces, then it is done.
  6. Gather all the dough together and press into a disc.
  7. Wrap in plastic wrap and refrigerate for 1 hour or longer.
  8. Remove the dough from the refrigerator and place on a lightly floured work surface.
  9. Split it into 3 pieces. Roll each piece into a circle on a floured board.
  10. Gently place the dough into 3 6″ pie plates. Fold the extra dough under to form an edge and crimp decoratively.
  11. Pierce the bottom the crust a few times with a fork. Refrigerate the crusts for 30 minutes or until well chilled.
  12. Preheat the oven to 375 degrees.
  13. Remove the pie crusts from the refrigerator and line with parchment paper and pie weights. Lay them on a sheet tray. Bake the crusts for about 15 minutes.
  14. Remove the parchment paper and pie weights and set aside.
  15. Return the crusts to the oven and bake another 5 minutes or until it starts to brown lightly.
  16. Remove from the oven and set aside to cool while preparing the filling.
To prepare the blueberry filling
  1. Whisk together the coconut sugar, arrowroot and lemon zest. Place the clean blueberries in a large mixing bowl. Add the lemon juice and sugar/arrowroot mixture. Gently toss the blueberries to coat. Set aside until the berries start to release their juices – 20-30 minutes.
For the topping
  1. In the bowl of the food processor, combine the flour, coconut sugar, and shortening. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form crumbles. Refrigerate until ready to use.
  2. To assemble the pie, pour the blueberry mixture into the blind baked pie crusts.
  3. Bake on a parchment lined baking sheet at 375 degrees for 45 minutes. Remove from oven and sprinkle the crumble topping over the blueberries and return to oven for another 8-10 minutes or until the filling bubbles and the crumble is golden brown.
  4. Remove and allow to cool to room temperature.
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Fresh Blueberry Crumble (AIP)

blueberries
blueberries
blueberries
blueberries
blueberries
blueberries
blueberries
blueberries
blueberries

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