Posts Tagged With: 21DSD

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.


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


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.


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


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


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


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!


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.


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.



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

Paleo Mayonnaise


I love mayonnaise.  In fact, I may have a mayo problem.  But I’m okay with that now that I am not eating industrial-seed oil mayo filled with preservatives and other icky things.  I make my own mayo at least weekly.  AND I ferment it to give it a longer shelf life and a bit of tang (and to make it even better for me!).  So I don’t feel guilty about eating it.

No idea what Lacto-Fermentation is all about?  Well, that fancy jar you see my mayo in  is called a Pickl-It.  It is a special vessel that doesn’t allow any air in, so that as the item inside ferments, the air is pushed out through the airlock at the top and leaves only good stuff behind.  To get the most LABs, you need an anaerobic environment (anaerobic means without oxygen).  I’m fairly new to this method of fermentation, but with the Pickl-It, no more failed vegetable ferments.  Kerry-Ann Foster over at Cooking Traditional Foods has a whole video class on Lacto-Fermentation you should check out if you are interested.  She is an amazing source of information.  I also highly recommend Lisa Herndon’s book Lisa’s Counter Culture.

There are many “paleo mayo” recipes out there in web-land, and I’m not sure you need another one from me.  I use the recipe in Lisa’s book.  I’ve also used the one in Make it Paleo.  Since I seem to tolerate egg yolks, and in order to ferment the mayo, it needs salt, I use Lisa’s recipe, minus the mustard (not allowed on AIP).  But my point is, there are probably thousands of recipes on the internet for mayo.

I have a few suggestions to improve your outcome, as I’ve had many friends struggle with getting mayo right.  My method is fool-proof!

1.  Everything must be ROOM TEMPERATURE.  Eggs, oil, lemon, water, everything.  When I know I am going to make mayo, I take everything out of the ‘fridge in the morning and then make the mayo just after lunch.  (That gives it time to ferment on my counter for at least 4 hours before dinner.)

2.  Use ONLY light-tasting olive oil.  Don’t bother with avocado oil or any of the other oils you hear about.  Just “light tasting” olive oil.  Readily available in all grocery stores.

3.  Give up on the blender or food processor.  Yes, I have successfully made mayo in both.  But it takes  f  o  r  e  v  e  r  because you literally have to drip the oil in one drop at a time.  Instead get yourself a tall plastic cup and an immersion blender.  I have a Breville that has a speed adjustment.  This is my second “stick blender” and I just love them.  Useful for all sorts of things.  But makes making mayo a snap as you’ll see in a second.

4.  Seriously consider getting a Pickl-It and Lisa’s book.  Seriously.  I think my healing started accelerating when I started incorporating truly anaerobically lacto-fermented vegetables and condiments into my diet.

Anyway, enough lecturing … here’s the best way to make mayo.  Dump all your ingredients into a tall plastic cup.  Stick the blender in and blend.  You might need to slowly lift the blender to the top of the cup to incorporate all the oil.


The great thing about making your own mayo is that you can add whatever you want to it for flavor after … making all sorts of dips and dressings.  A favorite in our house is homemade ranch dressing with coconut milk and Penzey’s Buttermilk Ranch mix (contains no dairy, but is not AIP-friendly since it contains bell peppers).  What are your favorites?

Categories: Condiments, Tips & Tricks | Tags: , , | 2 Comments

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.


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


Roll into a tight cylinder.


And slice thinly.


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


And toss together in a large bowl.


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




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

Colorful Kale Salad

I have a confession … I am not a big fan of salad.  And by salad I mean garden salad.  I don’t know, it’s just so … blah.  Boring.  Meh.

BUT, I love love love my veggies … and to be honest, sometimes I just crave raw veggies.  Especially in winter.  Or those first warm days in spring when I eat lunch outside and wish I had a sweater.  Or mid-summer when my CSA bounty is overwhelming.  Who am I kidding?  I could eat raw veggies three meals a day, 7 days a week, 365 days a year (366 in a leap year)!  But just not boring regular old “lettuce salad” as my daughter calls it.

Sometimes I want a nice chopped Cobb salad.  Or something like Turkish Chopped Salad from Well Fed.  But much of the time I totally crave kale.  I know, you are saying, “Kale?  Raw?  But it’s so tough and bitter!”  Yeah, I hear people say that and I just don’t get it.  I’ll share my method and you can decide yourself …

Kale Salad

Toss together:

1 bunch kale, ribs removed, sliced thinly (you can use any kind of kale, I like a mix of red and green, or just lacinato)
1/2 head purple cabbage, core removed, sliced thinly (I like to use a mandolin for this)
3-4 carrots, scrubbed or peeled, then shredded
3-4 scallions, sliced thinly
1/4 red onion, diced finely


Then drizzle the dressing ingredients over the top, and toss thoroughly.


juice from 1 lemon
2 cloves garlic, pressed
olive oil (~ 1/4 cup I think, I just drizzle it on)


Season to taste with:

Himalayan Salt
Freshly ground Black Pepper

Eat immediately, or let it sit a few hours.  This is even awesome the next day or day after.  I always try to make extra so I can eat it for meals over the next few days.


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

Tuna Burgers

Since I don’t eat beef (severe allergy), and I get sick of turkey burgers, I came up with this easy recipe for tuna burgers.  Great for a summer meal with a nice salad.


2 lbs of fresh tuna steaks

4 cloves of garlic, chopped

2 inches of fresh ginger, grated (I love my Microplane grater!)

4 Tbs of Coconut Aminos

4 scallions, chopped

1 red pepper, roasted, diced

1 Tbs Red Boat fish sauce

2 tsp of freshly ground black pepper


I used a meat grinder to grind my tuna (attachment on my KitchenAid stand mixer), but you could also chop finely by hand, or use a food processor.


Add the remaining ingredients, and mix.


Form into patties.




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

Home-made Sausage Patties

So, I have a friend who makes homemade sausage patties all the time, and they are so delicious.  I’ve always wanted to make them, since that way you get to control what goes into them, but it seemed too complicated.  She assured me it wasn’t, but I was hesitant for a long time.

Eventually that ended and now I make them all the time.  Sometimes I don’t even make patties, I just cook it up as ground meat.

  • 1 pound of ground turkey, chicken, lamb or pork (or combination thereof)
  • 1 teaspoon of sea salt
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of dried sage
  • 1/2 teaspoon of dried marjoram
  • 1/2 teaspoon of ground fennel
  • 1/8 teaspoon of ground ginger

Mix together.  Form into patties.  Bake at 350 until they are cooked to your liking.  I try to undercook a bit when I am doing a big cook-up since I am going to freeze them and reheat/cook again and don’t want a hockey puck.


You can play around with other seasonings too … like adding some shredded apple (like in the photo above) or try chorizo seasonings!

Categories: Meat, Poultry, Recipes | Tags: , , , | Leave a comment

Easy Sauteed Swiss Chard

And another favorite is sautéed Swiss Chard.  An often maligned green, yet super-healthy and delicious. This is one of my grandmother’s recipes …


Chop 1/2 large Vidalia or other sweet onion.  Separate stalks from leaves on chard.  Chop roughly.  Add both to a hot pan with fat of choice.  (I usually use bacon fat.  Everything is better with bacon fat!)  Cook until onion is translucent.  Add greens.  Take off burner in 1-2 minutes and stir until greens are wilted.



Eat.  Yum.

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

Curried Cauliflower

So, curried cauliflower.  I’m totally addicted.  And it’s so easy to make.


Cut up a head of cauliflower into florets.

Heat 1-2 Tablespoons of coconut oil in a large pan.

Add 1-2 Tablespoons of curry powder.  Stir to mix with oil.


Add cauliflower and stir to coat.

Add one can (11 oz) of coconut water.


Cook until softened (I cover it for a little while to let it cook through depending on how big the pieces of cauliflower are).

Continue to cook uncovered to allow the coconut water to cook off and let the cauliflower brown a bit.

Share if you have to.

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

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