Category: AIP Recipes

Saturday Fun Supper Ideas (AIP)

Saturday evening used to be party time at our house.  We would pull out the air popper and make glorious bowls of buttery popcorn!  We would slice apples and make caramel dip out of blocks of cream cheese.  Ahhh.  What to do?!?  Yesterday we came up with some fun foods and a fun way to eat them. Tim had set up his grandpa’s electric train in the play room, so we sat around the choo-choo with our platters and toothpicks in hand.  We had a jolly little supper together!


Ingredients

1 1/2 lb. antibiotic-free bacon

3 black plantains

Olives (can/jar from refrigerator)

Sea Salt (I like Selina brand – very nutritious and helpful for exhausted adrenals.  I found Selina grey sea salt for just $1.99 per pound at our new Fresh Market this week!)

 

Instructions

1.)  I fried the bacon in my new electric skillet (it makes it so much easier, because it’s square.)  I put the bacon on a plate and covered it with a paper towel.  Normally I would’ve put it in the oven on “warm” but I felt too lazy to go to that much work.

2.)  With the skillet still medium hot, I added the sliced plantains.  I let them cook for a few minutes until they were gloriously browned and ready to flip for an even tanning.  They soaked up most of that glorious bacon fat.  Sizzle-sizzle YUM!  We like that caramelized gooiness, with just a touch of crispy/chewy on the outside.

3.) Open the can/jar of olives and rinse, placing on a paper towel to dry.  If you’re feeling creative, set the olives in the shape of a smiley face or heart.  Put it all on a tray with your favorite sea salt shaker (and lots of love) and take ‘er to the party room.  And WALAA, we had supper!

Obviously this isn’t rocket science.  But it was big to us.  Since we are new to this lifestyle, it is important to retain the fun.  Eating the plantain with toothpicks was fun, and fingers worked great for the bacon.  And who can possibly resist putting black olives on fingers as finger puppets?

 

What are your new fun foods?  Please do share in the comments below! 🙂

 

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Coconut Indian Chicken Spaghetti (AIP – Crockpot)

I miss Indian food.  So, I am coming up with my own variations!  This flavorful recipe hit the spot for me, and I hope it will for you, too.  It serves a family of 6, with leftovers if little people are involved.

 

Ingredients

Spaghetti squash

8-10 chicken thighs (boneless)

1 can full fat coconut milk

Sprinkles to taste of: ginger, coriander, cumin seed, and salt.

Optional: bag of frozen cauliflower

Instructions

1.) Bake the spaghetti squash at 350 degrees until cooked – about 45 – 60 minutes. (You can bake this ahead of time, putting the cooked squash into a pan with cover and refrigerating until you’re ready to rewarm it.)

2.) Place chicken (and cauliflower, if you wish) in a square pan (no need to grease).  Combine coconut milk with spices and pour over chicken.   Cover with foil – place in a 350 oven for 1 1/2 hours, OR place in a crockpot on low for 6 hours, high for 3 hours.  Stir halfway through and toward the end break it up into smaller pieces (will fall apart by itself).  I like to uncover and broil it at the end, but that’s just me.

3.) About 30 minutes before serving, put the cooked spaghetti squash pan in the oven to warm (if you cooked it ahead of time).

4.)  Serve the chicken gravy over the spaghetti squash – delish!  (Don’t forget to add the love!) 🙂

by Categories: AIP Recipes, Allergy Elimination Diet, Auto Immune Disease, Recipes 1 Comment

Tuna “Noodle” Casserole (AIP)

When eating the auto-immune protocol way, I never take delicious food for granted.  Today I thank God for giving me a fantastic idea for lunch.  It actually tasted like tuna noodle casserole from my former food life.  This is enough for four people and is a great way to use leftover cabbage, squash and lard.


Ingredients
Bacon grease (3 Tbsp)
1/4 cup leftover squash (any kind)
2 cans tuna, drained
About 5 cups of leftover purple cabbage (chopped into strips and cooked until slightly limp in a bit of olive oil)  cold from the frig
Onion salt to taste

Instructions
1.)  Leave leftover bacon grease in the pan after breakfast.
2.) At lunch reheat the lard, add in cans of tuna (drained) and crumbled up squash. Stir it around a bit until slightly browned and crisp.
3.)  Add cooked cabbage “noodles”  cold from the frig.
4.) Top with onion salt and love!  Enjoy!

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Comfort Stew (AIP with Breakfast Makeover)

One of my husband’s favorite comfort foods is a yummy dish his mom makes.  It’s a combination of potatoes, carrots, and ground beef cooked together on the stove.  I wanted to remake this AIP (auto-immune protocol), and it tuned out pretty tasty.  It also has an easy remake for breakfast, if you’re blessed with leftovers. (This morning my 6-year-old said “it tastes like pancakes,” but that may be going a bit too far!)

Ingredients

4 large sweet potatoes, cut into 1/2 inch slices

1 lb. ground pork (you can throw it in frozen)

1/2 large onion, cut into chunks

a fist-full of carrots, cut into bite size

Salt to taste


Directions

1.)  Boil water in a medium-sized pot. Put sweet potatoes in (water should barely cover potatoes).

2.)  Add hunk of meat, onion, and carrots. Boil until meat is cooked through and veggies are tender.

3.)  Smash with potato masher. It won’t be smooth – more of a rugged dish.

4.)  Serve with coconut or olive oil on top. Have cheese and toast for non-AIP family members.  Add the love and enjoy!


Breakfast Remake

Stir in 1tsp. each of thyme, rosemary, salt, and nutmeg (or cinnamon, if nutmeg bothers you) for sausage flavor. Serve with olive oil and optional coconut milk

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Cape Cod Chowder (AIP)

I told Tim we would have baked cod for supper, and he was cool with that.  But, later on, I was wishing for cod in a different form: chowder!  The days are getting cooler and a hot bowl of chowder sounded like it would hit the spot.  It did!  So, I am going to share my recipe with you.  I just threw whatever sounded good in the pot and my whole family begged for more.  Tim commented (with obvious relief) that it didn’t taste fishy.

This soup could be used as a base for any other cream soup – you could add mushrooms, chicken, carrots, celery, etc.  It is nutritious, calming, and smoothly delicious … in contrast to the tempestuously beautiful place for which it was named.  I love the rugged elegance of Cape Cod and treasure a jar full of shells we collected when we were there.

There is enough here for two meals for four people (two grownups and two kids).  Enjoy!

Ingredients

1 bag frozen cauliflower

1/2 large onion, chopped into small chunks

2 TBSP bacon lard

2 cod fillets (barely thawed)

1 cup chicken broth

6 cups filtered water

1 bay leaf

2 pickled asparagus (or other pickled vegetable) chopped into small pieces (optional)

3/4 cup coconut milk

salt to taste

4 slices of bacon, cooked

green onions, chopped

 

Directions

1.) Warm medium-large sized pot on the stove and melt the lard.

2.) Add the cauliflower and chopped onion.  Stir every once in awhile until turning golden brown.

3.) Cut the cod into small chunks with kitchen shears and add to the pot, stirring for about one minute.

4.) Pour in the chicken broth, 6 cups water, chopped asparagus (or other flavor of) pickles, and the bay leaf.  Cover and simmer for at least 15 minutes.

5.) Add the coconut milk and salt.  Beat with immersion blender (or pour in blender) until almost pulverized (just a few remaining chunks).

6.) When warmed through again, ladle into bowls and top with chopped green onion and bacon bits.

7.) Remember to add the love and serve!  Enjoy.

by Categories: AIP Recipes, Allergy Elimination Diet, Auto Immune Disease, Food Sensitivies 2 Comments