POTG Test Kitchen

Have you ever cooked anything in a packet? I’ve used both foil and parchment paper. I have noticed grocery stores offering meals prepped just like this, all ingredients placed inside a packet that can be placed in the oven or right on the grill for no mess cooking. You can do the same yourself in the comfort of your kitchen. This is great if you do meal prep ahead of time. You can get home from work, grab a packet or two out of the refrigerator and pop them in the oven or on the grill. No dishes to clean up! The possibilities are endless. Give it a try and let us know how it worked out for you.

Salmon & Veggie Foil Packets

2018-07-09 13:43:37

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Ingredients

1. 4 (6 oz) skinless salmon fillets (about 1-inch thick)
2. 2 zucchini
3. 2 yellow squash
4. 1 red onion
5. 4 T. olive oil
6. 4 thyme sprigs
7. 1 tsp. oregano
8. 1 tsp. marjoram
9. 1 tsp. sea salt
10. 2 lemons
11. 2 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 15-inch lengths.
2. Remove ends from squash, cut in half then into thin half moons. Peel and thinly slice the red onion.
3. Toss zucchini, squash, sliced red onion and garlic together with 2 Tbsp olive oil. Season with salt to taste and divide among the 4 sheets of foil, placing veggies in center of foil.
4. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt.
5. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 – 30 minutes (cook time may vary based on thickness of salmon fillets). Carefully open foil packets and serve warm.

By Executive Chef Ann Lotterhos

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

Salmon And Vegetable Foil Packs (AIP)

When we made this recipe the finished dish was gobbled up by all employees present. The fresh mango, pineapple and strawberries make a beautiful bright salsa. If you are beyond the elimination phase and have reintroduced peppers, the addition of diced jalapeno is wonderful but the salsa doesn’t need it if following a strict AIP diet. The dish is so bright and colorful, pleasing to both the eyes and the palate it is a perfect summertime dish.

Skillet Seared Salmon with Caribbean Mango Pineapple Salsa

2018-07-09 10:18:33

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Ingredients

1. 4 (6 oz) skinless salmon fillets (about 1-inch thick)
2. Sea salt
3. 2 oz olive oil
4. Salsa
5. 1/2 pineapple diced
6. 1 mango peeled, pitted, and diced
7. 1/2 red onion diced
8. 8 strawberries stemmed and diced
9. 1/2 cup fresh cilantro chopped
10. 1 lime juiced

Instructions

1. Mix all of the above ingredients together and serve over skillet seared salmon.
2. Pat both sides of salmon dry with paper towels, season both sides evenly with sea salt. Heat an oven safe 12-inch skillet over medium-high heat. Add oil and once oil is shimmering add salmon top side down first. Leave some space between fillets and cook about 4 minutes, without moving, on the first side until golden brown on bottom then flip salmon to opposite side and place pan in 400 degree oven until salmon has cooked through, about 2 – 3 minutes longer. Serve warm with Mango Pineapple salsa over the top.

By Executive Chef Ann Lotterhos

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

Skillet Seared Salmon with Caribbean Mango Pineapple Salsa (AIP)

Here is a classic salmon presentation with a savory cucumber dill sauce. Very often the most simple of recipes are the tastiest and this one doesn’t disappoint. The beauty of this recipe is how versatile it is. Serve it as we do here with a nice side of sautéd vegetables or serve it on top of a bed of mixed greens and vegetables for a delicious salad. The sauce becomes dressing. Give it a try!

Skillet Seared Salmon Filet with Cucumber Dill Sauce

2018-07-09 12:10:41

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Ingredients

1. 4 (6 oz) skinless salmon fillets (about 1-inch thick)
2. Sea salt
3. 2 oz olive oil

Sauce

1. 1 lemon, juiced
2. 1/2 cup of cucumber, cut into small dice
3. 1 cup coconut cream, skimmed from top of can of full fat coconut milk
4. 2 tablespoons of fresh dill, finely chopped
5. ¼ tsp. sea salt

Instructions

1. Mix all of the ingredients together in a bowl.
2. Pat both sides of salmon dry with paper towels, season both sides evenly with sea salt. Heat an oven safe 12-inch skillet over medium-high heat. Add oil and once oil is shimmering add salmon top side down first. Leave some space between fillets and cook about 4 minutes, without moving, on the first side until golden brown on bottom then flip salmon to opposite side and place pan in 400 degree oven until salmon has cooked through, about 2 – 3 minutes longer. Serve warm with cucumber dill sauce over the top.

By Executive Chef Ann Lotterhos

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

Skillet Seared Salmon Filet with Cucumber Dill Sauce (AIP)

Soup’s on! Well it is the middle of summer and the heat is definitely on, but soup doesn’t have to be relegated to cold weather. Especially when serving a soup like this Italian Wedding Soup. It is a simple recipe full of clean ingredients that you can have on the table in no time. I love how the chef uses riced cauliflower added at the end in place of the Israeli Couscous that would be in a traditional recipe.The riced cauliflower adds a little chew that you would get with the couscous.

Italian Wedding Soup

2018-06-28 08:08:39

Serves 6

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Total Time

1 hr

Total Time

1 hr

Ingredients

1. 1 small onion grated
2. 1/3 cup chopped fresh Italian parsley
3. 1 teaspoon minced garlic
4. 1 teaspoon salt
5. 2 T. nutritional yeast, optional
6. 8 oz ground beef
7. 8 oz ground pork
8. 12 cups chicken stock
9. 1 pound fresh baby spinach
10. 8 oz of cauliflower pulsed in processor to make large “rice”
11. 3 T. chopped Italian parsley for garnish
12. Sea salt to taste

Instructions

1. To make the meatballs: Stir the first 8 ingredients in a large bowl. Shape the meat mixture into small meatballs, and place on a baking sheet.
2. To make the soup: Bring the chicken stock to a simmer in a large pot. Add the meatballs (uncooked) and simmer for about 15 minutes, stirring occasionally to make sure they don’t stick. Add the cauliflower rice and simmer alone for one minute, then the spinach. Season with sea salt if needed. Sprinkle with chopped Italian parsley to garnish if desired.

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

Italian Wedding Soup (AIP) from the POTG Test Kitchen

Why is pumpkin only popular in the fall? Are we that programmed to societal norms that we cant enjoy a favorite flavor at different times of the year? Go ahead, be a rebel. Step outside the box, live life on the edge and enjoy pumpkin ice cream anytime you feel like it. Especially when it is 100% AIP Pumpkin Ice Cream. Simple clean ingredients are the key, you can whip up a batch of this “ice cream” any time of year. Give it a try today!

Pumpkin Spice Ice Cream

2018-07-09 05:29:33

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Ingredients

1. 2 cups coconut cream (chilled 12 hrs in refrigerator)
2. 1/2 cup of canned pure pumpkin puree (chilled)
3. 1/4 cup of honey
4. 1 tsp of vanilla
5. 1/4 tsp of mace
6. 1/2 tsp of cinnamon

Instructions

1. Chill mixture then pour into freezer bowl of an electric ice cream maker.
2. Churn ice cream until desired consistency.

By Executive Chef Ann Lotterhos

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

Easy Pumpkin Spice Ice Cream (AIP) – POTG Test Kitchen

Legend has it that chai spice was created more than 500 years ago in India. A traditional chai tea that you will find at your favorite coffee house has cardamom in it. Cardamom is one of the most expensive spices out there and adds tremendous flavor, but unfortunately isn’t AIP. Chef Ann created this delicious chai inspired ice cream without using cardamom.  This “ice cream” is also completely dairy free and oh so refreshing. Give it a try, you wont be sorry!

Vanilla Chai Spice

2018-07-24 13:14:38

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Ingredients

1. 2 cups coconut cream, (chilled 12 hrs in refrigerator)
2. 3 tsp. vanilla
3. ½ cup maple syrup
4. ½ tsp. cinnamon
5. ½ tsp. cloves
6. ½ tsp. mace
7. ½ tsp. dry ginger

Instructions

1. Put coconut cream, vanilla, and honey in a bowl and whisk until well combined.
2. Place mixture into freezer bowl of an ice cream maker for 20-25 minutes.
3. Churn until desired consistency.

By Executive Chef Ann Lotterhos

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

Savory Vanilla Chai Spice Ice Cream (AIP) – POTG Test Kitchen

I love the various Asian cuisines and all the different flavors found in the region. I was so excited when Chef Ann said we were doing Asian Beef & Vegetable Stir Fry.  In my opinion this is probably one of the easiest and tastiest recipes we have done. I suggest that you keep the ingredients for this dish on hand for those busy nights that you need a quick and easy dinner. You can have this on the table in no time!  It’s great for leftovers, too!

Asian Beef & Vegetable Stir Fry

2018-06-27 05:31:56

Serves 2

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Total Time

20 min

Total Time

20 min

STIR FRY SAUCE

1. 2 Tbsp coconut aminos
2. 1 Tbsp honey
3. 1 T. coconut vinegar

STIR FRY

1. 1/2 head green cabbage
2. 2 carrots
3. 3 green onions
4. 1/2 Tbsp olive oil
5. 1 lb. ground beef
6. 2 cloves garlic
7. 1 Tbsp fresh grated ginger
8. Sea salt to taste

Instructions

1. Prepare the stir fry sauce first
2. In a small bowl stir together the coconut aminos, honey and coconut vinegar.
3. Set the sauce aside.
4. Shred the vegetables so they are ready to go when you need them.
5. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage. Peel the carrots, then shred them on a mandoline or cheese grater.
6. Slice the green onions.
7. Mince two cloves of garlic.
8. Peel the ginger then grate it using a small-holed cheese grater.
9. Heat a large skillet over medium heat.
10. Once hot add the olive oil, ground beef, garlic, ginger, and a pinch of salt. Cook the beef until browned (about five minutes).
11. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted.
12. Stir in the prepared sauce and the green onions.

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

Did you know that jerk seasoning was originally created by African slaves in Jamaica who fled into the jungle to escape British soldiers, once there they used what food sources they could find and came up with the original spicy jerk sauce to season their food. Of course it contained many ingredients that aren’t AIP compatible.  Chef Ann has created a Jerk style seasoning that is AIP compliant and oh so tasty.  This would be great for wings too! Give it a try and let us know how it turned out.

AIP Jerk Chicken Fingers

2018-06-04 07:31:05

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Ingredients

1. 1 # chicken breast, cut into strips
2. ¼ cup orange juice
3. ¼ cup lime juice
4. 3 T. coconut sugar
5. 2 T. onions, minced
6. 2 T. chopped thyme
7. 2 T. horseradish
8. ½ tsp. mace
9. ½ tsp. cloves
10. 1 tsp. sea salt

Instructions

1. Mix all marinade ingredients together and coat chicken with marinade. Cover and refrigerate for at least an hour. Cook on a hot grill until cooked through.

By Executive Chef Ann Lotterhos

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

AIP Jerk Chicken Fingers – POTG Test Kitchen

Chicken Pot Pies are a classic comfort food that bring up warm memories of childhood. And they are just really good! Our chef worked to recreate that classic taste that was also Autoimmune compliant. There is a lot that goes into creating these savory pies and we wanted to show you all the work that goes into them. From rendering our own fats, making a stock, chopping the vegetables etc., they couldn’t be more handmade.

The Handcrafted Art of the POTG Chicken Pot Pie

First Organic, pasture raised chickens are boiled with chopped carrots, celery, onions and herbs and spices. The chickens are cooled then deboned and the meat is cut into cubes. The liquid is strained and used as the stock for the pot pie

Pasture raised, hormone free pork skin is cut into chunks and rendered to produce the lard we use in making the dough for the pot pies. Once the lard is strained we call it liquid gold because it is such a pretty color, before it is cooled at least!

The rendered fat is measured and added to a food processor along with Cassava Flour and other ingredients. After it is processed the dough is wrapped and refrigerated overnight.

Carrots, onions and celery are diced, then added to the strained stock and cooked. This is the second addition of vegetables to the broth. Remember when the chickens are cooked, mirapoix is added to flavor the chicken and then strained from the broth.

The dough is cut and weighed then pressed flat in a tortilla press. Each dough disc is taken, hand pressed into the tin, then filled. 

The shells are filled by weight with chicken, then the stock and vegetable mixture is ladled in

The top dough is put in place, the edges crimped and the top marked with an “X” for chicken. Then the finished pie’s are par baked and placed in a freezer.

After freezing the pot pie is taken to packaging where it is placed in a plastic bag, vacuum sealed, a label is put in place and the pot pie is complete. The freshly packaged Chicken Pot Pies are put in inventory and placed back into the freezer awaiting your order.

Fish and Chips have been around for a long time. Originating in England in the mid 1800’s fish and chips have become a popular the world over. We’ve used a blend of coconut and cassava flours for the coating on the fish. As you can see in the picture the fish fries up to a nice crispy golden brown. I love Japanese White Sweet Potato’s. They work well in replacing the Russet Potato for fries. Give this recipe a try, let us know how it turns out!

AIP Fish and Chips

2018-06-04 06:53:01

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Ingredients

1. 1 lb fresh firm fleshed fish, trimmed into fingers
2. 1/2 cup cassava flour
3. 1/2 cup coconut flour
4. ¼ cup tapioca starch
5. 1 tsp sea salt
6. 2 cups unflavored seltzer
7. Small bowl with 3 T. cassava flour and 3 T. tapioca flour for dusting the fish)
8. 3 to 4 cups high-heat oil for frying, such as avocado oil or olive oil
9. Lemon Caper Aioli
10. 2 ripe avocadoes
11. 2 T. coconut cream
12. 2 T. capers, chopped
13. 1 T. minced fresh garlic
14. 1 t. sea salt
15. 2 T. lemon juice
16. Puree the ingredients in a food processor until very smooth and creamy. Dip the fish and chips into it.
17. Chips
18. 3 White Japanese Sweet Potatoes
19. 4 T. olive oil
20. 1 tsp. sea salt

Instructions

1. Keep the fish chilled in the fridge while you prep the remaining ingredients.
2. Heat oil in a medium stainless pot with tall sides to approximately 375 F. You want at least 4″ of oil depth so that the batter doesn’t stick to the bottom of the pot.
3. Get a plate lined with paper towels ready to drain the fish.
4. In a medium mixing bowl, combine 1/4 cup cassava flour, ¼ cup coconut flour, 2 Tb tapioca starch and salt. This will be for your batter.
5. Whisk the seltzer into the flours until you have a smooth batter that just barely slides off the back of a spoon. You may not need all of the seltzer or you may need a little more, depending on the brands of flours you are using.
6. Roll a few pieces of fish at a time into the smaller bowl of dusting flours.
7. Now use a fork or spoon to roll the pieces around in the batter.
8. Gently place each piece of fish into the hot oil. Do not overcrowd the pot, or you will get soggy fish that won’t crisp up.
9. Fry for about 4 to 5 minutes, turning occasionally with tongs to ensure they aren’t sticking together and they are browning evenly.
10. Place crisped fish onto the paper towel lined plate. Season immediately with a little sea salt.
11. Repeat the dusting, battering, and frying process a few pieces at a time.
12. Serve with coconut vinegar, fresh lemon wedges and Lemon Caper Aioli.
13. Chips
14. Preheat oven to 400. Peel and cut the potatoes into French fry shaped sticks. Toss with olive oil and spread out in an even layer on a parchment lined sheet tray. Sprinkle lightly with salt and bake for 10-12 minutes until golden brown and beginning to crisp.

By Executive Chef Ann Lotterhos

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

Fish & Chips (AIP)