Paleo 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!

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.

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!

Sometimes being asked to whip something up quickly can result in either a disaster or a masterpiece and you will be pleased to know that I consider these muffins to be close to a masterpiece LOL!

Our school PTA runs either Dad’s & Donuts or Mums & Muffins to encourage Mums to come to school and spend time with their child in a school setting.  I love the concept but I hate that its food orientated, I would love to be invited into the school at any time, and i don’t need a muffin or a donut to encourage me!

Anyway – Moms & Muffins meant that I had to whip up muffins – not cupcakes (because of course I had those already made in the freezer but muffins… thankfully I convinced my 6yr old that blueberry muffins were the best (because frankly I believe they are!)








Blueberry Muffins {Paleo}

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Paleo Blueberry Muffins with egg replacement options for AIP

Servings Prep Time
9Muffins 10Minutes
Servings Prep Time
9Muffins 10Minutes

Blueberry Muffins {Paleo}

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Paleo Blueberry Muffins with egg replacement options for AIP

Servings Prep Time
9Muffins 10Minutes
Servings Prep Time
9Muffins 10Minutes

Ingredients

Choose One of these Options to replace 2 eggs

Servings: Muffins

Units:

Instructions

  1. Turn oven to 375°F / 190°C / Gas Mark 5

    Line Muffin pan with paper liners; set aside

  2. Place all ingredients (except Blueberries) into a large mixing bowl and beat all the cake ingredients together until you have a smooth, soft batter.

    Add Blueberries and mix being careful not to pop or bruise the fruit

  3. Divide batter evenly among liners, filling papers about 2/3 full.

  4. Bake on the center rack of the oven until tops spring back to touch, or a tooth pick when inserted comes out clean which will take about 20-25 minutes.

  5. Transfer to a wire rack to cool completely.

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

When Amazon reduced the price of the Instant Pot for Black Friday, it immediately went on my Amazon Wish List, and as those reward points grew from buying all my gifts for others, I may or may not have bought myself a little gift

I have had one busy day today, and made my first batch of Coconut Milk Yogurt in said Instant Pot and forgot… to plan for dinner – which would not ever happen if my daughter is around, but she is with her Dad today so I lost track of time.

I had been grocery shopping and had a nice Chuck Roast and thought.. Hmmm what can I make here… I’m one of those cooks who will look at a recipe, then TOTALLY deviate from that recipe (and until recently NOT write down what I ended up making!!)

You are lucky because today I did… and this dish was simply delicious so read on!

This Dish could totally be made in a standard pressure cooker too!









Maple Balsamic Beef (Instant Pot) {AIP/Paleo}

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AIP Compliant – Succulent Strips of Beef served with a Maple Balsamic Broth

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

Maple Balsamic Beef (Instant Pot) {AIP/Paleo}

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AIP Compliant – Succulent Strips of Beef served with a Maple Balsamic Broth

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

Ingredients

Servings:

Units:

Instructions

  1. Begin by trimming the fat from the joint, and slice the beef into 1/2″ thin strips

  2. Mix salt, ground ginger into a bowl, then use to season meat

  3. Switch Pressure Cooker to Browning Mode and add the Oil from the choice of oils above.

  4. Once the oil is heated and shimmery but not smoking, add the beef in batches and brown all sides. Take care not to crowd the beef, so that all sides get browned. When the meat is well browned transfer it to a plate and set aside

  5. Select the Saute Setting and add the finely chopped garlic for approximately 1 minute, then add broth, Balsamic Vinegar, Maple Syrup. Stir until contents are mixed well.

  6. Return the browned beef strips and any plate juices to the Instant Pot / Pressure Cooker. Secure the lid and set to High Pressure Setting. The meat needs approximately 25 minutes but you need to give time for the pressure to rise, so set the timer of the pressure cooker to 35 minutes.

  7. After the pressure cooker has completed 35 minutes, allow the pressure to release by using the quick release method. (I have a set of Kitchen Tongs on hand to do this, to avoid getting burnt)

  8. I did not complete this step but if you would like to thicken the sauce, use 4 tbsp of tapioca starch or arrowroot with 4 tbsp of water, mix until smooth, then add it to the pressure cooker, and stir well. Then continue cooking over medium-high heat, uncovered for about 5 minutes.

My daughter was recently asking for Potato Soup, it was a favorite of hers at daycare but as she follows a modified AIP diet, with only recently reintroducing White Potatoes, I wasn’t comfortable with using nightshades, so I opted for White Sweet Potatoes which have a very similar taste and consistency to that of White Potatoes AND because I was wanting to win her over, I of course used BACON!








Cosy Sweet Potato & Chicken Soup {AIP/Paleo}

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Warming blend of Chicken, Chicken Stock and White Sweet Potatoes to provide a thick rich soup with a creamy consistency

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

Cosy Sweet Potato & Chicken Soup {AIP/Paleo}

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Warming blend of Chicken, Chicken Stock and White Sweet Potatoes to provide a thick rich soup with a creamy consistency

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

Ingredients

Servings: People

Units:

Instructions

  1. Peel and cube the White Sweet Potatoes

  2. Slice the Onion into rings, finely chop the Basil & Parsley

  3. Peel the Garlic but leave whole so that the garlic infuses the broth

  4. Place Broth in a large heavy bottomed saucepan, add all ingredients except Bacon. Bring to Boil then reduce to moderate heat to allow contents to simmer for 30 Minutes

  5. Use either Immersion Blender or High Speed Blender to puree the soup into a smooth creamy consistency

  6. Fry Bacon to a crispy consistency then finely chop to garnish soup.

    Enjoy!