Salt Archives – TheBaconMum

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 Lambs Liver Pate

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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 Lambs Liver Pate

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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)

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)

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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)

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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 LOVES Chicken Tenders, and they are a great food to place in a lunch box.  I buy mine in bulk and batch cook them, freeze them in an airtight and then take them out & place them in her lunch box ok… or mine LOL the night before and they are thawed and ready for consumption by lunch time.  The perfect finger food, and taste delicious cold.








Orange Chicken

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Delicious Tangy Orange Chicken Tenders – ideal for a quick evening meal or as a lunch box protein item

Servings Prep Time
10People 10Minutes
Servings Prep Time
10People 10Minutes

Orange Chicken

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Delicious Tangy Orange Chicken Tenders – ideal for a quick evening meal or as a lunch box protein item

Servings Prep Time
10People 10Minutes
Servings Prep Time
10People 10Minutes

Ingredients

Servings: People

Units:

Instructions

  1. Season Chicken Tenders with Salt & Garlic Salt

  2. Heat an Iron Skillet with Coconut Oil for about 1 minute

  3. Add Seasoned Chicken to the pan, turn after 3 minutes each side.

  4. Add Orange Juice & Coconut Animos to the pan, and bring to a slight boil. Reduce heat immediately down to low and continue to turn the Chicken tenders coating them in the sauce as it reduces

I love the taste of Butternut Squash, and love to cook with it, it has such a creamy texture and cooks so well in a pressure cooker or crock pot.  The combination of Pork, Coconut Milk and Butternut Squash is a Fall Favorite for me, and a very heart warm and nutritious choice as the nights draw in, and the frost hits the ground overnight!

Butternut squash delivers an ample dose of dietary fiber & provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.  It also boasts very high levels of beta-carotene (which your body automatically converts to vitamin A), identified as a deterrent against breast cancer as well as a supporter of healthy lung development in fetuses and newborns. What’s more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C. It also is known for its anti-inflammatory effects because of its high antioxidant content, this is a super food for those like me who have Rheumatoid Arthritis and other inflammatory diseases!

Coconuts are highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is dairy free so can be used as a milk substitute.







Pork & Butternut Stew

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This AIP Compliant Pork & Butternut Stew delivers a Silky Rich, Buttery Taste that can greet you as you walk through the door on a cold fall/winter evening

Servings Prep Time
6People 20Mins
Cook Time
6Hours / Medium
Servings Prep Time
6People 20Mins
Cook Time
6Hours / Medium

Pork & Butternut Stew

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This AIP Compliant Pork & Butternut Stew delivers a Silky Rich, Buttery Taste that can greet you as you walk through the door on a cold fall/winter evening

Servings Prep Time
6People 20Mins
Cook Time
6Hours / Medium
Servings Prep Time
6People 20Mins
Cook Time
6Hours / Medium

Ingredients

Servings: People

Units:

Instructions

  1. Peel and cube The Butternut Squash (See this Video to learn how https://www.youtube.com/watch?v=Kbecyb7TgDE)

  2. Cube the Pork Loin into 1″ pieces

  3. Peel & Slice the Onion then cut in half, then start at one of the flat ends (with onion half lying flat on the cutting board) and slice horizontally to create half moon-shaped pieces.

  4. Place all ingredients into Crockpot, and mix and coat all ingredients in the Coconut Milk.

  5. Set Timer on Medium for 4 hours, this will ensure the pork stays in the 1″ pieces and doesn’t start to break down. I have left this dish on warm for an additional 4 hours, and it has been absolutely fine 🙂

    Often serve with steamed broccoli on the side

As a parents, we know our kids need to eat veggies, but our kids often have other ideas!  I’ve found that by finely grating veggies and disguising them inside of burgers and meatloaves has been really successful, and these sneaky sliders, combine two ingredients that my daughter would NEVER eat if I put them on her plate in their true form.

As you will know I’m a HUGE advocate of having your children help you make dinner in the kitchen however if this is the first time you are making these for your kids, I would recommend NOT involving the first time you make them.  You want them to enjoy the recipe, without knowing the ingredients for the first couple of times you serve them (hence the sneaky lol)

Beets are loaded with vitamins A, B1, B2, B6 and C.  They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.  Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building. This renders it highly effective in treating many ailments caused by our toxic environment and surrounding.

Kale is one of the very few vegetables that contain a decent amount of Omega 3, they are rich in calcium, copper, iron, potassium, and also high in Vitamin B1, B2, C, E and K.  Similar to broccoli, it is also found to have anti-cancer properties that help fight cancer by boosting the repair of healthy cells and blocking the growth of cancer cells.  Apart from this, kale is also rich in flavonoids that control indigestion, inflammation and stress. It is also known to help lower the bad cholesterol levels.

Kale is really important food for my family to eat, so I have to find ways to sneak it in there!








Sneaky Sliders

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Beets & Kale are important in a healing diet but are often rejected by kids for their strong flavors. These Sneaky Sliders hide these flavors and deliver such a delicious burger bite, you can often hearing my daughter asking for another!

Servings Prep Time
6Burgers 15Minutes
Servings Prep Time
6Burgers 15Minutes

Sneaky Sliders

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Beets & Kale are important in a healing diet but are often rejected by kids for their strong flavors. These Sneaky Sliders hide these flavors and deliver such a delicious burger bite, you can often hearing my daughter asking for another!

Servings Prep Time
6Burgers 15Minutes
Servings Prep Time
6Burgers 15Minutes

Ingredients

Servings: Burgers

Units:

Instructions

  1. Its really important to grate the beets so that the flavors can be evenly distributed throughout the burger.

  2. Using a sharp knife, chiffonade (thinly slice/shred) the Kale (watch this video to learn how https://www.youtube.com/watch?v=_XBOxxitEFA)

  3. Place Beets, Kale, and all other ingredients except the oil used for frying into the bowl and mix thoroughly together using a large wooden spoon, or your hands.

  4. Heat a Non Stick Frying Pan or Skillet for approx 2-3 minutes with fat of choice then place the burgers into the skillet

  5. Divide Mixture into 6 equal parts, or if you know the kids will eat smaller portions, you may stretch to 8 portions

  6. Cook on each side for 4 minutes then reduce heat to low for a further 4 minutes, to ensure burger is cooked through

  7. Serve with some with some Lettuce Wraps – and be smug with satisfaction as they gobble these up!

These AIP Compliant Cilantro & Coconut Turkey Burgers – really hit those tastebugs, and are a family favorite!

As Grass Fed Meats and Pasture Raised Joints of Meat are expensive, we use a lot of ground meats, as we can get a delicious meal on the table, at an affordable cost.

Ground Turkey Burgers are fast, simple and tasty.  I have a love of coconut but it isn’t a flavor that my daughter has taken to without disguise… so how better to introduce that flavor than in a burger!  (You will see that I can be quite sneaky!)








Cilantro & Turkey Burgers

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The combination of Coconut & Cilantro paired with Turkey, delivers a deliciously smooth and texture free tasty bite.

Servings Prep Time
6Burgers 15Minutes
Servings Prep Time
6Burgers 15Minutes

Cilantro & Turkey Burgers

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The combination of Coconut & Cilantro paired with Turkey, delivers a deliciously smooth and texture free tasty bite.

Servings Prep Time
6Burgers 15Minutes
Servings Prep Time
6Burgers 15Minutes

Ingredients

Servings: Burgers

Units:

Instructions

  1. Let’s Go Organic Creamed Coconut comes in a solid block, similar to butter, but slightly harder, so in order to distribute it in the burgers, I recommend that you Slice approximately 1″ from the pack, then warm it slightly (typically I will use my toaster over for about 1 minute or use the microwave for 30 seconds just until its starting to melt, this will make it easier to combine with the other ingredients. Do this in a large bowl so that you can then add all the other ingredients!

  2. Add all other ingredients into the bowl and mix thoroughly together using a large wooden spoon, or if you are making these with the kids, my daughter loves to get her hands into the bowl to mix it all up we find it really helps with the distribution of ingredients

  3. Divide Mixture into 6 equal parts, or if you know the kids will eat smaller portions, you may stretch to 8 portions

  4. Heat a Non Stick Frying Pan or Skillet for approx 2-3 minutes with fat of choice then place the burgers into the skillet

  5. Cook on each side for 3 minutes then reduce heat to low for a further 4 minutes, to ensure burger is cooked through

  6. Serve with some lemon juice on Lettuce Wraps

The mild spice in this Turkey Burger Recipe comes from Turmeric.  Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes.  Growing up in England, in a culture that loves Indian Curry, I got used to the spices of Turmeric at a relatively early age, and it is a spice that I have slowly introduced into my family meals, as it has a mild taste and some wonderful properties for healing.

In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as a medicine for a range of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders.

The active compound curcumin is believed to have a wide range of biological effects including anti-inflammatory, antioxidant, antitumour, antibacterial, and antiviral activities.

Turmeric is a wonderful spice which is allowed on the Auto Immune Protocol though should be used with some caution if you suffer from any thyroid condition as it stimulates Th2.








Mildly Spiced Turkey Burgers

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The combination of Turmeric & Apple paired with Turkey, delivers a deliciously smooth and texture free tasty bite. I love to served these in a lettuce wrap, and with a squirt of lemon!

Servings Prep Time
6Burgers 15Minutes
Servings Prep Time
6Burgers 15Minutes

Mildly Spiced Turkey Burgers

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The combination of Turmeric & Apple paired with Turkey, delivers a deliciously smooth and texture free tasty bite. I love to served these in a lettuce wrap, and with a squirt of lemon!

Servings Prep Time
6Burgers 15Minutes
Servings Prep Time
6Burgers 15Minutes

Ingredients

Servings: Burgers

Units:

Instructions

  1. Peel & Grate 1 Medium Apple and place in a large mixing bowl

  2. Add all other ingredients and mix thoroughly together using a large wooden spoon, or if you are ok with using your hands, kneading this mixture together really helps with the distribution of ingredients

  3. Divide Mixture into 6 equal parts, or if you know the kids will eat smaller portions, you may stretch to 8 portions

  4. Heat a Non Stick Frying Pan or Skillet for approx 2-3 minutes with no fat, then place the burgers into the skillet

  5. Cook on each side for 3 minutes then reduce heat to low for a further 4 minutes, to ensure burger is cooked through

  6. Serve with some lemon juice on Lettuce Wraps

This meal is a fall favorite for me, maybe its because I’ve just been apple picking and the apples are fresh off the tree, but this recipe can certainly be cooked all year round.

I use just one Tenderloin for my family but you can use the portion widget within the recipe to select the number of portions you need and it will multiply up the ingredients you need

This Recipe works best with a tart apple such as a Honey Crisp or a Granny Smith








Stuffed Bacon Wrapped Pork Tenderloin

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Delicious taste of fall, Pork Tenderloin stuffed with Apple & Spinach and wrapped in Bacon! Get those taste buds watering!

Servings Prep Time
4People 30Minutes
Cook Time
40Minutes @ 400°F
Servings Prep Time
4People 30Minutes
Cook Time
40Minutes @ 400°F

Stuffed Bacon Wrapped Pork Tenderloin

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Delicious taste of fall, Pork Tenderloin stuffed with Apple & Spinach and wrapped in Bacon! Get those taste buds watering!

Servings Prep Time
4People 30Minutes
Cook Time
40Minutes @ 400°F
Servings Prep Time
4People 30Minutes
Cook Time
40Minutes @ 400°F

Ingredients

Servings: People

Units:

Instructions

  1. Trim Tenderloin of all unnecessary fat

    If using Wooden Skewers or Toothpicks to secure the stuffed joint, place them in water to soak

  2. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
    Then repeat this step three times until you have 6 cuts to the meat (see image)

  3. Now hold your meat tenderizer or rolling pin in your hand and bang on the meat like you would with a hammer and nail. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat until its approximately 1/2″ thick

  4. Once flat, season with salt &pepper, then distribute Spinach and Apple on the top of the Tenderloin, finish with oregano.

  5. Starting with a long side, tightly roll up the tenderloin. Secure the seams with the toothpicks, wooden skewers or with cooking twine/string.

  6. On a foil lined baking dish, turn over the tenderloin so that the seam is on the bottom.

  7. Brush the pork tenderloin Coconut Oil and season with salt and pepper.

  8. Simply wrap the Bacon across the top of the tenderloin, and if you wish to scatter some additional apples about 1″ thick to cook with the joint

  9. Place in a 400°F Oven or Outside on the grill for 25-30 Minutes or until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.