Autoimmune Protocol Archives – TheBaconMum

I was first introduced to this recipe by my personal trainer and over the past couple of months I’ve adapted it slightly to bring that tang of deliciousness that comes to the table with some white balsamic vinegar!

Scallops are one of my favorite shellfish and bring back memories of my days in New Zealand when I would free dive for Scallops and eat them  fresh out of the shell on the beach still in my wet suit…

Shellfish can also be classed as Organ Meats when you eat all that’s in the shell, so while many people balk at Offal, you’ll often find me cooking up some clams, mussels or scallops to get my nutrient density !

Scallops are actually an excellent source of a very important nutrient for cardiovascular health, vitamin B12. Vitamin B12 is needed by the body to convert homocysteine, a chemical that can directly damage blood vessel walls, into other benign chemicals. Since high levels of homocysteine are associated with an increased risk for atherosclerosis, diabetic heart disease, heart attack, and stroke, it’s a good idea to be sure that your diet contains plenty of vitamin B12 to help keep homocysteine levels low (homocysteine is also associated with osteoporosis, and a recent study found that osteoporosis occurred more frequently among women whose vitamin B12 status was deficient or marginal compared with those who had normal B12 status.)

In addition to their B12, scallops are a good source of magnesium and potassium, two other nutrients that provide significant benefits for the cardiovascular system. Magnesium helps out by causing blood vessels to relax, thus helping to lower blood pressure while improving blood flow. Potassium helps to maintain normal blood pressure levels.

I source my Balsamic Vinegar from The Olive Tap, in Long Grove, IL and lucky for you they do provide a shipping service!

So let’s tuck in!

Source www.whfoods.org








Sizzlin Scallops with Citrus Vinaigrette Zoodles {AIP/Paleo}

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Delicious plump scallops served on a fresh veggie zoodle salad, served with a Citrus Balsamic Dressing

Servings Prep Time
2People 20Minutes
Servings Prep Time
2People 20Minutes

Sizzlin Scallops with Citrus Vinaigrette Zoodles {AIP/Paleo}

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Delicious plump scallops served on a fresh veggie zoodle salad, served with a Citrus Balsamic Dressing

Servings Prep Time
2People 20Minutes
Servings Prep Time
2People 20Minutes

Ingredients

Servings: People

Units:

Instructions

Preparing the Zoodles

  1. Using a Spiralizer or Julienne Slicer use the Carrots & Zucchini to make vegetable noodles

  2. Mix Rock Salt, Freshly Chopped Cilantro, White Balsamic Vinegar, Lime, Lemon & Finely chopped garlic into a large bowl.

  3. Pour dressing over over spiralized vegetables and coat well. Leave them to rest for 30 minutes, allowing the dressing to soak into the vegetables.

Scallops

  1. Rinse Scallops with cold water and thoroughly pat dry.

  2. Add either the Ghee or the Olive Oil (depending your reintroduction status) to a 12 to 14-inch saute pan on high heat.

  3. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

  4. Place Zoodles on the plate then provide 6 scallops to each person.

  5. Divide the cooking juices between each plate, spooning over the scallops!

This recipe is a family favorite adapted to AIP as a replacement for ketchup for burgers!  I stock up on bags of fresh cranberries when in season so that I can make this recipe year round!  I simply throw the bag of cranberries I purchased in the freezer, no preparation and they turn out just fine

While this relish pairs really well with Turkey or Chicken, it also pairs well with Ham, Burgers & is a wonderful addition to carnitas!







Cranberry Relish {AIP/Paleo}

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Wonderful Condiment for Burgers, Cold Meats & of course Turkey!

Cranberry Relish {AIP/Paleo}

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Wonderful Condiment for Burgers, Cold Meats & of course Turkey!

Ingredients

Servings:

Units:

Instructions

  1. Peel & Slice Apple into 1cm Chunks

  2. Wash the Orange, then scrape the orange along the grater from top to bottom. Maintain enough pressure to remove the top layer of the rind. Take off only the rind of the orange’s skin, and not the white pith, which tastes bitter.

  3. Combine all ingredients in a small sauté pan. Heat up slowly to cook on medium-high heat, stirring frequently, for about 10 minutes or until the cranberries are slightly broken but not mushy.

Who says you can’t have deliciously spicy baked chicken wings when you are on AIP?

After my recent trip to England, where spicy food is very prevalent, but no longer accessible to me due to the nightshades and seed based spices that I haven’t yet reintroduced, I had a hankering for some spice, and I had plenty of Chicken Wings in the freezer.  Therefore I decided to try and make a recipe that would match if not surpass KFC… yeah yeah I know I had my work cut out!  However there are many herbs and spices available that are AIP so I took three spices known for their anti inflammatory properties and crafted these delicious wings… I now believe I can fly!

So I have a funny story to tell about my association with Chicken Wings… when I first started started work in the City of London I would go out and socialize with my friends after work and take the train home 10 stops to my destination…. well after a long day at work, no dinner and few drinks I would often fall asleep and miss my stop.  So one day I was at the Kentucky Fried Chicken Fast Food Restaurant close to the station and I saw that they did 10 Hot Wings and I devised a plan that I would eat ONE Wing per station to keep me awake… need I tell you I often woke up with 4 or 5 left in the box, having missed my station but at least I knew where in the journey I had fallen asleep LOL!

Oh reminiscing about Fast Food and Booze one may be tempted to say “Oh those were the days” but I know so much better now and know that the choices in food and beverages now really makes a huge difference in my health… but that doesn’t stop me thinking about those delicious chicken wings!

Read on and make your own!







Finger Lickin’ Baked Chicken Wings {AIP}

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These Finger Lickin’ Chicken Wings use AIP Approved Spices to bring the taste of KFC to the Autoimmune Diet

Servings Prep Time
4 20Min
Servings Prep Time
4 20Min

Finger Lickin’ Baked Chicken Wings {AIP}

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These Finger Lickin’ Chicken Wings use AIP Approved Spices to bring the taste of KFC to the Autoimmune Diet

Servings Prep Time
4 20Min
Servings Prep Time
4 20Min

Ingredients

Servings:

Units:

Instructions

  1. Preheat the Oven to 400°F /200°c / Gas Mark 6

  2. Combine all of the dry ingredients in a large bowl and mix until all of the ingredients have blended

  3. In another bowl whisk to combine the Melted Coconut Oil and Lemon Juice

  4. Take a chicken wing and dip it in the Coconut Oil & Lemon Mix, turning if necessary to ensure an even dip. Immediately press the wing into the dry rub mixture. (coconut oil will harden upon contact with cold items to be fast)

    Let the chicken sit in the dry rub for a few minutes and then remove to a rack. Repeat with each wing.

  5. Transfer the chicken to a non stick baking sheet

  6. Then, spray the chicken generously with the Olive Oil ( use an O. This will help it crisp up in the oven. Go ahead and give it another spray. It’s got to have enough when there are no dry-looking patches of breading left.

  7. Bake the chicken for about 40 minutes, or until the breading has reached the desired golden-brown color.

Eating Organ Meat can be a challenge for many, and I have found Beef Liver to be very over powering, so I typically source Lambs Liver for my pate!  It has a much milder flavor and works really well with mild spices!

As Turmeric, Ginger & Garlic all have wonderful anti inflammatory properties, I paired these flavors to provide a mildly spicy way to enjoy a dish typically many automatically think they will dislike and found that this has quickly become my hands down favorite way to enjoy liver!  The pairings of Tumeric, Ginger & Garlic provide a real Middle Eastern note, and also provide a spiciness that typically we miss when following AIP due to the elimination of nightshades (Egg Plant, Chilli, Green/Red/Yellow Pepper, Tomatoes & Potatoes) which are often used to spice up dishes.

I also recommend that this Lambs Liver Pate is not blended until smooth, many people find that a well pureed pate can feel slimy in its texture and find that texture to be off putting, therefore I recommend that you pulse the ingredients in the Food Processor/Blender rather than blitzing it on high so that you have a coarse texture









Turmeric & Ginger Coarse Lambs Liver Pate {AIP/Paleo}

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Turmeric & Ginger provide this coarse liver pate with a spicy kick which excites the taste buds and enhances the experience of eating Liver

Servings Prep Time
6 20 Minutes
Servings Prep Time
6 20 Minutes

Turmeric & Ginger Coarse Lambs Liver Pate {AIP/Paleo}

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Turmeric & Ginger provide this coarse liver pate with a spicy kick which excites the taste buds and enhances the experience of eating Liver

Servings Prep Time
6 20 Minutes
Servings Prep Time
6 20 Minutes

Ingredients

Servings:

Units:

Instructions

  1. Wash Lambs Liver and Pat Dry

  2. Pan Fry Bacon until crisp & place in Food Processor with Bacon Fat

  3. Strip Thyme Leaves from branches, finely chop

  4. Finely chop Parsley, Garlic & Ginger and mix with thyme & dry seasonings.

  5. Sprinkle Seasoning onto Liver, and pan fry 3-4 Minutes per side until brown through (there should be no pink)

  6. Add Liver to Food Processor, plus any remaining seasoning and oils left in the pan, adding the coconut oil.

  7. Pulse in Food Processor until roughly smooth. I have found that people prefer the texture of pate if it is not smooth!

  8. Portion into Ramekin Dishes (Freezes really well)

Do you remember I mentioned in the Ropa Vieja recipe that I am making alot of  shredded meat dishes that will go with Fork & Bean’s Grain Free Tortilla Recipe  due to my daughter loosing endless baby teeth which makes eating Steak and Pork Chops so very challenging and lets face it none of us want a child who takes 1hr to eat their dinner ;)!

In this AIP Pork Carnitas Recipe paired with a delicious Cranberry Relish (YUMMMM!)  I tend to favor using Pork Butt due to it being one of the cheaper cuts of Pasture Raised meat but if you are wanting to cook this for large numbers then a pork shoulder maybe better!

I often take this dish to Potlucks or Graduation Parties, as its a hit with all generations, and pairs well with Grain Free Tortilla’s, Zoodles (Spiralized Veggies) or Cauliflower Rice







AIP Pork Carnitas with Cranberry Relish {AIP/Paleo}

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This dish made using Pork Butt or Pork Shoulder delivers a AIP Compliant delicious juicy shredded Pork which can be paired with Cauliflower Rice, Zoodles or even Grain Free Tortillas

AIP Pork Carnitas with Cranberry Relish {AIP/Paleo}

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This dish made using Pork Butt or Pork Shoulder delivers a AIP Compliant delicious juicy shredded Pork which can be paired with Cauliflower Rice, Zoodles or even Grain Free Tortillas

Ingredients

Optional – Stage 1 Reintroduction (add to meat)

  • 2tsp

    CuminStage 1 reintroduction

Servings:

Units:

Instructions

Pork Carnitas

  1. Rinse & Pat dry Pork Meat

  2. Mix Rock Salt, Onion Salt, Parsley, Cilantro, Garlic & Coconut Oil together then spread seasoning evenly on both sides of Meat.

    Add Optional cumin if you have successful reintroduced Cumin

    Note : If Coconut Oil has melted and is not Solid, do this step in the Crockpot, to avoid loosing any coconut oil goodness

  3. Place Crockpot on Medium Setting for 6hrs

  4. Approximately 30 minutes before serving shred the pork into the juices and leave meat to soak in the juices for 30 minutes

Cranberry Relish

  1. Combine all ingredients in a small sauté pan. Heat up slowly to cook on medium-high heat, stirring frequently, for about 10 minutes or until the cranberries are slightly broken but not mushy.

How to Serve

  1. This meat is so versatile & pairs so well with so many foods, our favorite as a family (as pictured) is to have it with Grain Free Tortillas from Fork & Beans (see above for recipe link). Although I also have it cold over salad leaves, or with Seasonal Spiralized Root Veggies or Cauliflower Rice.

    Invite the family to build their own deliciousness!

Since Otto’s Cassava Flour started delivery in the US, my daughter and I have been cooking up endless shredded meat dishes that will go with Fork & Bean’s Grain Free Tortilla Recipe which I have modified slightly to add Cilantro & Garlic to the dough (1 tsp Dried Cilantro, 2 tsp Minced Garlic)

These Shredded Beef Ropa Vieja with Garlic Cilantro Grain Free Tortillas (AIP) combines delicious meat with the amazing texture of this tortilla! So much so that it is such a hit we may just eat this twice a week right now plus its an awesome dish for a 6yr old who is loosing a lot of teeth !








Ropa Vieja with Garlic Cilantro Grain Free Tortillas {AIP/Paleo}

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This dish made using Flank Steak delivers a AIP Compliant rich silky shredded beef which can be served with Grain Free Tortillas for a wonderful family meal

Ropa Vieja with Garlic Cilantro Grain Free Tortillas {AIP/Paleo}

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This dish made using Flank Steak delivers a AIP Compliant rich silky shredded beef which can be served with Grain Free Tortillas for a wonderful family meal

Ingredients

Optional – Stage 1 Reintroduction

  • 2tsp

    CuminStage 1 reintroduction

Servings:

Units:

Instructions

Roja Vieja

  1. Rinse & Pat dry Flank Steak or Brisket

  2. Mix Ginger, Rock Salt, Wasabi, Garlic & Coconut Oil together then spread seasoning evenly on both sides of Meat.

    Add Optional cumin if you have successful reintroduced Cumin

    Note : If Coconut Oil has melted and is not Solid, do this step in the Crockpot, to avoid loosing any coconut oil goodness

  3. Cut Meat in 1.5″ Strips and place in CrockPot

  4. Place Crockpot on Medium Setting for 6hrs

  5. Approximately 30 minutes before serving shred the beef into the juices and add the Maple Syrup, leave meat to soak in the juices for 30 minutes

Grain Free Tortillas

  1. Follow the instructions in Fork & Beans’ Grain Free Tortilla Recipe (See link above) , adding Cilantro & Garlic to the flour & salt in step 1.

  2. My daughter and I like to use a Tortilla Press to make our Tortillas as its a fun way to get my daughter involved! But the first time we made them we did use a rolling pin!

How to serve

  1. Place the Meat, Tortillas, a Bowl of Seasonal Leaves (Arugula and Spinach are our favorites) & the Avocado in separate dishes on the table

    Invite the family to build their own deliciousness!

I was incredibly fortunate to be sent some sample packets of Otto’s Natural Cassava Flour this past week, a flour that is and my daughter immediately wanted to try and make some cookies…  Also known as yuca, Cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground and can be substituted 1:1 for Wheat Flours… I didn’t believe until I used it but it really provides a texture that matches Gluten Flours…

Our go to cookie recipe  is Beyond the Bite’s Sugar Cut Out Cookies, and we’ve made many variations including adding Enjoy Life’s Chocolate Chips (not AIP Compliant have been successfully reintroduced for my daughter… but not me … sniff)

So when she asked to make cookies, I knew the recipe I wanted to adapt, and so below I share this egg free, dairy free, grain free, nut free cookie recipe inspired by Gabriella’s original recipe (which you must totally try because they are simply delicious)

Tip… if your family want Chocolate Chip Cookies and there is somebody in the family who can’t eat chocolate, make up the dough, and divide it into separate batches, and just add chocolate to one of the batches








Shortbread Cookies {AIP/Paleo}

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Nut Free, Grain Free, Egg Free, Dairy Free cookies!!! Compliant with AIP and using Otto’s Natural Cassava Flour

Servings Prep Time
18Cookies 20Minutes
Servings Prep Time
18Cookies 20Minutes

Shortbread Cookies {AIP/Paleo}

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Nut Free, Grain Free, Egg Free, Dairy Free cookies!!! Compliant with AIP and using Otto’s Natural Cassava Flour

Servings Prep Time
18Cookies 20Minutes
Servings Prep Time
18Cookies 20Minutes

Ingredients

Optional if you have reintroduced Chocolate!

Servings: Cookies

Units:

Instructions

  1. Preheat oven to 350 degrees.

  2. In a Food Processor pulse together all of the dry ingredients

  3. Add maple syrup, vanilla extract, and palm shortening, long enough for a ball of dough to form

  4. Using a cookie scoop, portion out the mixture and place them onto a parchment lined baking sheet.

  5. Put the sheet into the oven and allow to bake for 10-12 minutes, until golden brown on top.

  6. These cookies are very short and remind me of English Short Breads (hence the name ) and will crumble when moved immediately out of the oven. Let cool for 10 minutes on Baking Sheet before transferring to a cooling rack