AIP

Pesto Scallops with Bacon

This recipe seems pretty fancy, but is super-easy (especially if you already have some pesto in your freezer!).  So if you want to impress your spouse on a romantic evening, or have something extra-ordinary but quick, or just want to treat yourself, this is your recipe!  It probably would be good with shrimp and/or crab too.  And if your spouse isn’t Paleo, like mine, I poured half the scallop mixture over pasta for him.  Poor guy.

1 pound of scallops (I used bay because they were cheaper.  But if I wasn’t on a budget I would have gone for the larger sea scallops, they’re my favorite.), rinsed and patted dry with paper towels
4 slices of bacon, diced
1-2 zucchini, Julienne peeled
Juice from 1/2 lemon
1/4 cup Easy AIP Pesto

Do you have a Julienne peeler?  If not, I recommend this one from Kuhn Rikon.  It’s a little pricey, but I make noodles now out of just about anything!  I also have a spiral slicer but it tends to make larger spirals than the Julienne peeler.  Which sometimes you want, but sometimes you don’t.  For this I wanted a small delicate noodle, so I went with the Julienne peeler.

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Start by getting your pan good and hot.  Then add the bacon and stir until starting to brown.

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Add the scallops.  They will cook quickly so make sure everything else is prepared before you add them.  Seriously, they cook in just a couple of minutes.

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Start stirring.  After a minute when the scallops seem mostly cooked, dump in the pesto.

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Stir to distribute the pesto, then add the zucchini noodles.

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Stir for another minute, then add the juice from 1/2 lemon.  Season with salt and pepper (if you tolerate) and enjoy!

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Categories: AIP, Fish, Recipes, Vegetables | Tags: , , , , , | Leave a comment

Easy AIP Pesto

My dad first started experimenting with Pesto back in the late 70s.  I remember loving basil pesto (on pasta!) so much that I would beg to have the leftovers for breakfast.  Not bad for a picky eater!!

Over the years I have consistently made pesto with the basil harvest from my garden or what I get at the farmer’s market.  When I found out I was allergic to dairy, I started using walnuts in place of the Parmesan and pine nuts.  I think I liked this even better, especially with a little squeeze of lemon.

But now on AIP, no nuts.  I wasn’t sure what to do about pesto with no nuts at all.  Turns out, I didn’t need to worry at all … it’s just fine without any nuts!

Ingredients:

1 large bunch of basil
3 cloves of garlic
1/4 cup of olive oil

Put all ingredients into a food processor, blender, or cool processor attachment to your stick blender.  Process until the consistency you want it.

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Now, I’ll share a little secret with you.  I have a large herb garden in my back yard.  In the fall, I harvest lots and lots of herbs to store for the winter.  Some I freeze whole in zip-lock bags.  Some I strip the leaves off and freeze the leaves in zip-lock bags.  And some I puree and freeze in tablespoon-sized chunks.  This is what I do with basil and/or pesto.  I use my handy Pampered Chef 1 Tbs scoop, and scoop onto a parchment paper lined cookie sheet.  Then I freeze and store in a zip-lock bag.  When I want pesto on my spaghetti squash I pop a couple out and defrost to mix into my cooked squash.  Yum.  I do this with other things like chipotle peppers and tomato paste too.  That way none of it goes to waste and you have the small sizes most recipes call for.  Some people use ice-cube trays and that works too, I just think they’re a pain to clean (and I don’t want my basil tasting like chipotle) so this works better for me.

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Categories: AIP, Condiments, Recipes | Tags: , , , | 1 Comment

Celeriac and Collard Green Slaw

Do you ever get bored with the same old vegetable side dishes?  I do.  I seem to have food ADD!!  Well, in winter sometimes it is hard to fulfill my need to eat interesting vegetables beyond steamed or roasted broccoli.  And although I love many of the root vegetables, roasting them can get old, and I really don’t like purees (I think it’s a texture thing.  It feels more like drinking or something.  I need to CHEW my food for my stomach to register it!).  But I do love interesting chopped salads.  The less lettuce the better.

I was looking to make something with celeriac or celery root because it is a good winter vegetable, readily available, and high in vitamin K, moderately high in vitamin C, phosphorus, and potassium.  But beyond pureeing, I wasn’t really sure what to do with it.  Then I thought of some sort of slaw … and voilà!  This is a rather hearty vegetable salad due to the texture of the collards and the two root vegetables.  Perfect for a winter meal … when you are craving some raw veggies!

I chose collard greens due to their ready availability in the winter, and because I’d never had them any way other than sautéed with bacon fat.  I knew the slaw needed a hearty green, and the collards just called out to me in the store.  From a nutritional standpoint, they rank high in vitamins K, A, and C, and pretty good in Folate.

For the Salad:

1 bunch of collard greens
1 medium-sized celeriac bulb
2 large carrots
1/2 cup parsley leaves

For the dressing:

1/4 cup mayo**
juice 1/2 lemon
2 Tbs capers
2 Tbs tarragon (fresh is best, dried will do in a pinch but use half; I harvest from my garden in the fall and freeze whole)
Salt to taste

**I haven’t tried it yet, but if you are AIP and don’t tolerate egg yolks (in the mayo) I would think you could substitute an equal amount of olive oil without changing the overall taste a whole lot.

First take your collard greens and separate out the tough stem from the leaves.

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Wash the leaves and pat dry.  Then stack on top of each other.

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Roll into a tight cylinder.

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And slice thinly.

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Peel and grate the celeriac and carrots.  Rough chop the parsley leaves.

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And toss together in a large bowl.

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To make the dressing, mix the ingredients well, and pour over the salad, tossing until well coated.

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Enjoy!!

Categories: AIP, Recipes, Side Dishes, Vegetables | Tags: , , , , , , | Leave a comment

Easy AIP Breakfast

This was breakfast this morning.
Leftover Swiss Chard
1/2 tin of sardines
Fermented Carrots and Ginger
1/2 Avocado with Kelp Granules
Bone Broth
Tea
Water

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Categories: AIP | Tags: | Leave a comment

Make-Your-Own-Mexican Shredded Chicken

So, I never realized just how much I rely on spices … specifically pepper-derived spices and seed-derived spices … to season my life.  Now that I am following AIP, those are all out.  If I think about it too much, I get a bit sad …  No cumin.  No paprika.  No coriander.  No fennel seed.  No nutmeg.  (For a great primer on what spices are AIP legal, see this post at The Paleo Mom.)  It really makes “ethnic” cooking a bit challenging!

I love Mexican food.  When I stopped eating gluten and dairy, it was challenging because burritos had been my favorite.  But I discovered fajitas (ordered without the tortillas) and large taco salads.  It was mildly painful to give up corn (I loved tostadas and tortilla chips).  But no nightshades and no nightshade spices makes it nearly impossible.  No salsa.  No traditional guacamole.  No salsa verde.  No chili powder.  No cumin.  Sniffle, sniffle, sob.

We have a favorite (easy) family dinner that we call “Make Your Own Mexican”.  Basically I make either “taco meat” with ground turkey (seasoned with chili powder, cumin, garlic, onion, and tomato sauce) or carnitas or fajitas (chicken breasts or thighs rubbed with a mix of chili powder, cumin, chipotle pepper, garlic, onion and then grilled), and cut up a bunch of veggies (peppers, scallions, tomatoes, avocado, cucumbers, carrots, lettuce, etc.).  I generally have mine as a large salad tossed with a homemade ranch dressing.  My family generally has theirs in flour tortillas topped with cheese.

So now with me following the AIP, it seemed that one of my easy-peasy family pleasing meals was out the window.  Unless I wanted to cook two separate meals.  Not.

But today I had a craving for Mexican … and so I got out my trusty Flavor Bible and lo and behold under “Mexican Cuisine” it lists several AIP-friendly ingredients.  Lime juice.  Cilantro.  Garlic.  So, I had an idea.

Ingredients:

6-8 boneless, skinless chicken thighs (you could use breasts too)

1 Tbs Garlic granules

1 tsp sea salt

1 Tbs coconut oil

Juice of 3 limes

6-8 garlic cloves, pressed

1/2 cup chopped cilantro

1.  Place thighs in crockpot, add water to cover, garlic, and salt.  Cook on high 4 hours.  Remove from crockpot and put in a bowl.  Reserve 1/4 cup of broth.  Using two forks, gently pull apart, shredding the chicken.

2.  In a heavy pan (I use cast iron), heat coconut oil.  Add garlic and stir until just starting to brown.  Add the shredded chicken and reserved 1/4 cup broth.  Cook, stirring frequently until broth is mostly absorbed.

3.  Add lime juice.  Continue to stir, as the juice evaporates.

4.  Add chopped cilantro.  Continue to stir, allowing bits to brown.  Sprinkle 1/2 tsp sea salt or Himalayan salt over chicken.

Serve with chopped cucumber, scallions, maybe some carmelized onions, lettuce, shredded carrots, diced avocado.  Whatever floats your boat!

This was a big hit with my family … and nobody commented on the lack of pepper or seed based spices!  My girls even asked for salad-versions in their lunch boxes for tomorrow!

**Sorry for the lack of photos … I’ve been fighting a cold and in my fog, neglected to take pictures as I was cooking.  I will update with photos the next time I make these, which I can assure you will be soon!

Categories: AIP, Poultry, Recipes | Tags: , , | 2 Comments

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