Tag Archives: AIP Paleo

Paleo Pilgrim Burgers


Paleo Pilgrim Burger

Here is a delicious Paleo rendition of the Pilgrim Burger with all the flavors of Thanksgiving! It is a burger with a squash or sweet potato bun, mashed celeriac or potatoes, a turkey burger, and fresh cranberry sauce on top! Thanksgiving flavors in a burger!

Paleo Pilgrim Burger

Fresh and Quick Cranberry Sauce:

Fresh and Quick Cranberry Sauce

Ingredients:

8 ounces of organic fresh cranberries

1/3 Cup of Maple Syrup

2 Teaspoons of Fresh Organic Orange Zest

3 Tablespoons of Fresh Squeezed Orange Juice

1/4 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Ground Ginger

1/8 Teaspoon of Ground Cloves

1/4 Teaspoon of Sea Salt

Bring the cranberry mixture to a boil, and then reduce to a simmer and cook 7 – 8 minutes until the cranberries pop. Set aside to cool for 15 minutes, and then take a potato masher and mash until there are still some cranberry pieces in it, but is creamy. Place in a serving bowl.

For the “bun”:

Preheat your oven to 400° F. Lay out a rimmed cookie sheet covered with parchment.

Bun Ingredients:

1 Butternut Squash, Top half without seeds peeled and sliced into 1/2″ rounds

or

1 Large Sweet Potato, Peeled and sliced into 1/2″ rounds

Directions: Place the rounds onto the baking sheet and brush with olive oil and sprinkle with sea salt. Bake in your preheated oven for 30 minutes until soft when pierced with a fork.

For the Mashed Celeriac or Potatoes you will need:

2 medium Celeriac Root peeled or 2 to 3 large russet potatoes

1 Cup of Chicken Broth or Bone Broth, more if needed

1/2 Cup of Coconut Milk

2 Tablespoons of Olive Oil or Ghee

Sea Salt to Taste

Directions: Cook the cubed celeriac or potatoes in the chicken broth, covered at a simmer until tender. Place in a food processor, and add the coconut milk, fat of choice and salt to taste. Puree until smooth and creamy. Now for the burger!

Paleo Pilgrim Burger with Fresh Cranberry Sauce

Ingredients for the Burger:

2 lbs. of Ground Turkey

1 Tablespoon of Maple Syrup

2 Teaspoons of Sea Salt

2 Tablespoons of Grated White Onion

2 Tablespoons of Olive Oil

1 Teaspoon of Apple Cider Vinegar

1/2 Teaspoon of Ground Sage

1/2 Teaspoon of Thyme

Chopped Green Onion for the top.

Directions: Mix all the ingredients together, and form into 6 patties. Heat a cast iron skillet to hot, and place additional olive oil in a cast iron skillet to coat the pan. Cook three burgers at a time. To assemble, place the squash bun or sweet potato round on the bottom, add a generous scoop of mash, the burger and then top with the fresh cranberry sauce. Sprinkle with green scallions. Serve hot!

You can make this as often as you like, but it is especially delicious over the holidays! A fancy way I like to serve them is to assemble them all on a large turkey platter, and let everyone pick their favorite!

 

 

 

 

 

Orange Tarragon Chicken with Caramelized Pears


Tarragon imparts sweetness to sauteed pears. This chicken dish comes together quickly and tastes elegant.

orange-tarragon-chicken-and-caramelized-pears-plated

I received a fruit and nut gift basket this week as a gift, and it included organic pears which are delicious just plain when perfectly ripe…..so good! When you slice and cook them in some olive oil and add onions, they are divine, soft, savory and sweet. Then add some juicy chicken thighs, and you have a fantastic main dish!

Orange Tarragon Chicken with Caramelized Pears

Preheat oven 375º degrees.

Ingredients:

8 boneless chicken thighs

1 Ripe Pear, cored and sliced (it doesn’t need to be really ripe, but soft)

1 Yellow Onion, diced

Zest and Juice of Two Oranges

3 Tablespoons of Olive Oil

2 1/2 Teaspoons of Tarragon

1 1/2 Teaspoons of Herbamare Sea Salt Seasoning (this kind)

Directions: In a large oven proof skillet, add 2 tablespoons of olive oil and heat over medium high heat until warm. Add the pears and onion to the olive oil in the skillet, then sprinkle with 1/2 teaspoon of Herbamare and 1 teaspoon of tarragon. Cook for 5 to 10 minutes stirring occasionally until the pears and onion are soft and starting to caramelize.

pears-onion-tarragon-in-olive-oil

Meanwhile, cut each boneless chicken thigh into quarters and sprinkle with the remaining 1 1/2 teaspoons of tarragon and 1 teaspoon of Herbamare seasoning salt.

Remove the caramelized pear and onion from the pan and set aside. Add the last tablespoon of olive oil, and then the seasoned chicken. Sprinkle the orange zest onto the chicken. Sautee for 4 minutes then flip the chicken and cook for 4 more minutes. Add the orange juice to the pan and cook for 1 minute to reduce the juice. Stir in the pear and onion mixture. Place the pan in the oven for ten minutes.

Remove from the oven and serve and enjoy!

orange-tarragon-chicken-and-caramelized-pears

Eat Your Nutrients!

Eat Your Nutrients!

 

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Instant Pot Chuck Roast


Instant Pot Chuck Roast

Instant Chuck (in the Instant Pot)

An Instant Pot is an incredibly fast way to cook when you are busy and don’t have a lot of time to spend in the kitchen.  Making a pot roast takes time in the oven, about three to four hours to get it fork tender, but with an instant pot you can be ready to eat in about an hour. That is total cooking time, not total time you have to be in the kitchen. Once you get it going, you can walk away. Love it!

I added plenty of vegetable sides to make a healthy dinner. The bed of cabbage soaked up all the juices, and we had carrots and broccoli as well. You choose! 🙂

Instant Pot Chuck Roast

Ingredients:

3 lb. Chuck Roast (cubed into 1 1/2″ chunks)

1 Cup of Broth

1/2 Cup of Fresh Squeezed Orange Juice

1/2 Cup of Coconut Aminos here

2 Leeks, Sliced into rounds

3 Tablespoons of Umami Blend (recipe here)

2 Tablespoons of Honey

1 Tablespoon of Minced Fresh Ginger

cutting-chuck-roast-for-instant-pot

Directions: Cube the Chuck after you have seasoned both sides with Umami Herb Blend. Put the Beef into the instant pot. Whisk together the orange juice, coconut aminos, broth, honey and ginger. Pour over the beef and add the leeks. Place the top on your instant pot and seal the steam valve at the top. Press the Meat/Stew selection, and you are done. The chuck will cook for 35 minutes, then do a cool down. Release the steam valve, and after the steam is released, remove the top and that’s it! You have a delicious, fork tender roast in a third of the time!

chuck-roast-instant-pot

 

instant-pot-with-chuck-roast

 

chuck-roast-and-leeks-in-instant-pot

 

instant-pot-chuck-roast

Eat Your Nutrients!

Eat Your Nutrients!

*Affiliate Link – I receive a small commission when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

Oven Chuck Roast with Vegetables


Hungry for a delicious pot of tender chuck roast with loads of warming vegetables? I have a recipe that will warm you up body and soul. 🙂 There is plenty of juices and tender loads of nutritious vegetables.

Oven Chuck Roast with Vegetables

Oven Chuck Roast with Vegetables

 

This was perfect last night after spending a few hours outside stringing holiday lights. I love being outdoors in the winter months in the brisk air. Most of the time I am moving my body a little more than I was yesterday. Yes, there were lights that didn’t work, and lights where half the string worked. Thankfully we had plenty to spare, and had strings that were working well! What happens, I wonder, to the lights that were working fine when you put them in the box and the next year are not functioning? It has been an ongoing mystery that people write about and include in movies, because many can relate.

 

Oven Chuck Roast with Vegetables

I have included Fennel, Onions, Carrots, Swiss Chard, Zucchini and Yellow Beans in this Roast along with a splash of fresh squeezed orange juice and savory Rosemary and Thyme. I think you will love it! No dried out roast here!

Oven Chuck Roast with Vegetables in Pot from the Oven

Oven Chuck Roast with Vegetables in Pot from the Oven

 

Oven Chuck Roast with Vegetables

Ingredients:

1 Three Pound Chuck Roast

1 Fennel Bulb (diced)

1 Yellow Onion (diced)  (substitute green scallions if Low FodMap)

5 Carrots (peeled and coarsely chopped)

1 Bunch of Swiss Chard (stems stripped and coarsely chopped)

3 Zucchini (about 2 cups halved lengthwise and sliced)

2 Cups of Fresh Yellow or Green Beans

6 Cups of Broth (this is approximate depending on your pot)

1/2 Cup of Fresh Squeezed Orange Juice

2 Tablespoons of Garlic Olive Oil (you may substitute 3 cloves of fresh garlic)

2 Tablespoons of Olive Oil

1 Tablespoon of Apple Cider Vinegar

2 Teaspoons of Crushed Rosemary

1 Teaspoon of Thyme

1 1/2 Teaspoons of Sea Salt

Directions: Preheat your oven to 350º degrees. You will use a large dutch oven with a lid. Salt your chuck roast all over with 1 1/2 teaspoons of sea salt. In your pan, heat the garlic olive oil over medium high heat just until warm. Add the chuck roast and brown 5 minutes each side. Remove the chuck roast from the pan and set aside. Add 2 tablespoons of olive oil to the pan and add the diced fennel and onion, and sautee for 5 minutes. Stir in Carrots, Green Beans, Orange Juice, Apple Cider Vinegar, Rosemary and Thyme. Add the chuck roast to the top and pour over broth until it reaches the top of the roast. Bring the ingredients to a boil, then cover the pan with a lid and place into your preheated oven for 3 hours. At the end of three hours, remove the pan from the oven and add the Zucchini and Chard, tucking it down around the roast. Lift the roast out of the pan if needed and set it back on top of the vegetables. Bake another hour. Then remove it from the oven and it is ready!

Eat Your Nutrients!

Eat Your Nutrients!

Date Sweetened Spice Muffins (Nut Free, Dairy Free, AIP Paleo)


Date Sweetened Spice Muffins (Nut Free, Dairy Free, AIP Paleo)

There is a new kid in town, and it is Tigernut Flour. I used it in a previous recipe here and am really liking it. It is not a nut at all but a tuber, and it acts as a prebiotic. Tigernut Flour has been around for over 4,000 years, and contains nutritional benefits like phosphorous, potassium, calcium, magnesium, iron, and vitamins E and C.

I have been experimenting with it in the kitchen during the last month, because I am all of a sudden reacting to nuts and nut flours. 😦 I also have found it is a good idea to rotate my food to avoid developing any other sensitivities. Also, after being almost two years free of SIBO and following a Low FodMap diet, I slowly added in safe starches to improve gut motility and feed the good bacteria I have been working so hard on. I was pleasantly surprised to find everything improved, and the SIBO did not return. I have been using Tapioca Starch, Arrowroot, and eating White Rice occasionally, all with very positive results.

Since I started my blog to empower myself to eat delicious foods on a restricted diet, the blog is evolving, as I have healed and have added in new ingredients, always seeking optimal health, energy and just plain feeling good. The addition of starches not only has helped my overall digestive system (in moderation), but is also helpful post workout for me!

All that aside, this recipe took some time, and I had some flops,  but I have to say, I am very, very happy with the results here! It is a muffin that is dense, with a pleasing, (not gummy, ewwww!) texture. The muffins are sweetened with just dates and have other whole foods in them like carrots, green plaintains, coconut oil and applesauce. I could eat them every day.

Date Sweetened Spice Muffins (Nut & Egg Free, AIP Paleo

This recipe makes 16 muffins. They freeze well also!

Date Sweetened Spice Muffins

Preheat your oven to 350º degrees. Line two muffin pans with 16 paper liners and set aside.

Ingredients:

1 Cup Dried Medjool Dates (about 8 large, soaked in warm water for ten minutes, pits removed)

2 1/2 Cups Shredded Carrots

2 Green Plantains (Difficulty finding plantains, Walmart has them. Plantains are cheap!)

1/2 Cup Applesauce (no sugar added, preferably organic)

1/2 Cup Tigernut Flour

1/4 Cup Coconut Flour

2 Tablespoons Coconut Oil (melted)

2 Tablespoons Ground Cinnamon

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder (homemade corn free recipe here)

1/2 Teaspoon Sea Salt

1 Teaspoon Ground Ginger

1/4 Teaspoon Ground Cloves

1/4 Teaspoon Mace (or Nutmeg may be substituted if not AIP they are very similar)

Directions: In a food processor, puree the green, peeled plaintains, that have been cut into chunks, with the applesauce and dates (drained after soaking) until very smooth, about three to five minutes. Meanwhile, whisk together your dry ingredients. Add the carrots to the pureed plantain mixture and puree until smooth. Add in the dry ingredients and melted coconut oil. Pulse until thoroughly incorporated.

Scoop into the muffin papers with a muffin scoop.

Bake 30 to 40 minutes until the muffins spring back when touched with the tip of your finger.  I used a convection oven, so the cook time is a little shorter than a conventional oven. Remove from muffin tin and cool on a wire rack.

Wishing you and yours a very Happy and Blessed New Year!

  • Not recommended for those with SIBO

 

 

 

 

No Bake Peppermint Ice Caps


Ready for a yummy no bake recipe? Try these little two bite no bakes using mini muffin cups! Little hands can help make them.

They are ready in a jiffy!

No Bake Peppermint Ice Caps Collage

No Bake Peppermint Ice Caps

Directions: Line a mini muffin pan with 18 mini muffin papers.

Bottom Layer Ingredients:

1/2 Cup Coconut Butter, (Softened in the Microwave for 30 seconds)

1/4 Cup Carob Powder

2 Tablespoons Maple Sugar

2 Tablespoons Coconut Milk

2 Tablespoons Coconut Oil, Melted

1 Teaspoon Vanilla Extract, Alcohol Free for AIP

Blend the ingredients together with a hand-held electric mixer. Using a teaspoon cookie scoop, scoop and roll the mixture into balls. Then, press into the bottom of each mini muffin cup.

Top Layer:

1/2 Cup Coconut Butter (Warmed in the microwave for 30 seconds)

1 Tablespoon of Maple Sugar

1/8 Teaspoon of Peppermint Extract, Alcohol Free for AIP

Blend together with a hand-held electric mixer. Scoop into scant 1 teaspoon balls and roll between your hands. Press onto the top of the bottom layer, and gently pat to the edges of the mini muffin cup.

Refrigerate for 1 hour. Serve.

Store in the refrigerator, or at room temperature.

Make 18

 

 

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