Paleo Cinnamon Rolls (with Yeast)

I seem to tolerate small amounts of this yeast so I included it in this recipe. You could probably leave it out but your rolls won't likely rise as much.

Ingredients:

Dough:
1/4 cup full fat coconut milk, warmed
2 tsp yeast (I use this one)
2 tablespoons honey
1 3/4 cup ground almond flour
1/4 cup coconut flour
1/4 cup tigernut flour
pinch Himalayan salt
1/2 tsp baking soda
1/2 tsp apple cider vinegar
2 large eggs (room temperature)
1/4 cup coconut oil, melted
1 tsp vanilla (if desired)

Filling:
1/3 - 1/2 cup coconut sugar
1 tsp (or more!) cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg (optional)
1/4 cup crushed pecans (optional)
1/4 cup raisins (optional)

Glaze:

2 tbsp coconut manna
2 tbsp cacao butter
1 tsp honey
2 tbsp coconut milk

Directions:

1. Add warmed coconut milk, yeast, and honey together in a glass measuring cup and let sit 5 minutes or until mixture begins to foam.

2. In the bowl of a kitchen aid mixer, combine almond flour, coconut flour, tigernut flour, salt, and baking soda.

3. Add vinegar, eggs, coconut oil, vanilla, and yeast mixture and mix with a dough hook until combined. Stop and scrape down sides as needed. Let rest 5 minutes to allow coconut milk to absorb some of the stickiness. If dough is still too sticky, add 1 tbsp coconut flour and let rest 5 more minutes.

4. Transfer bowl to fridge for 30-40 minutes or until dough is stiff enough to roll out.

5. Roll dough into a large rectangle on parchment paper, sprinkle filling on top. Roll up into a log and slice into 1- 1/12 inch slices. Makes 10-12 pieces

6. Place into a greased 9x11 baking pan.

7. Bake at 350 degrees for 13-16 minutes or until done.

8. Warm glaze ingredients over low heat and stir until smooth. Allow to cool slightly to thicken and then pour glaze over cooled rolls. Serve immediately.

Mennonite Platz-Paleo Style

(AIP reintroduction eggs)
My school was having an event serving faspa and what's a faspa without platz?! So I adapted the platz (coffee cake with fruit) recipe:

Base:

• 1 1/4 cup cassava flour
• 1/4 cup arrowroot flour
• 1/4 cup coconut flour
• 2 tablespoons honey
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, softened
•  1 (room temperature) egg, beaten
• 2/3 cups coconut milk mixed with
• 1 tsp apple cider vinegar
• 1 tsp vanilla (optional)

Fruit layer: 

2 cups of your favourite fruit (rhubarb, berries, apples, peaches, etc.)

Streusel:

• 1 cup cassava flour
• 2 tbsp coconut flour
• 2 tbsp honey
• 1/2 cup coconut oil, softened

1. Grease and flour a 9x13 baking pan with 2" sides.
2. Combine flours, honey, baking soda, and salt into a medium bowl. 
3. Add the softened coconut oil.
4. Combine the milk and beaten egg and add it to the flour mixture. Make sure coconut milk and egg are room temperature because if they are too cold, the coconut oil will solidify.) Stir with a spatula until well combined. I do the final mixing with my hands. 
5. Press into the pan. Bake for 10  minutes to prevent a soggy crust.
6. Top with 2 cups of fruit or until the base is covered to make one layer of fruit, depending on what fruit you are using, about 2 cups of rhubarb were used in the original recipe. If using frozen fruit, allow to defrost in a strainer and drain the liquid as it defrosts)
7. For the streusel mixture, combine the ingredients. Make crumbs by squeezing the mixture in your hands and drop onto fruit.
8.  Bake in a preheated 350 degree oven for about 25 to 30 minutes and your crumbs begin to get a light brown. Do not over bake because the base gets dry. If you like your crumbs to be darker than this, then put on the broiler for a short while but keep a very close eye on the top.

Adapted from this recipe

Le Burger Week (Burger #7)

Check out other burgers from this week:

Burger #1

Burger # 2

Burger # 3

Burger # 4

Burger # 5

Burger # 6

Today's burger: The Colonel

 My version:

I made my own "fried" chicken (not Nashville-style because I'm a spice wimp)

I used the ranch dressing recipe from the Made Whole Cookbook (reintroduction hemp seeds)

pickles

iceberg lettuce

and an actual sweet potato slice (toasted/broiled in the oven) for the bun

Verdict:We both loved this one. I thought my version of fried chicken was pretty close to tasting like the real deal and the sweet potato as the bun was a perfect compliment. I will make this one again!

Le Burger Week (Burger #6)

Check out other burgers from this week:

Burger #1

Burger # 2

Burger # 3

Burger # 4

Burger # 5

Today's burger: Hungry Carnivore Burger

My version for my husband:

For the patty, I think the description seemed to indicate that the pepperoni and sausage were IN the patty so that's what I did. I made a spicy pork sausage with Lola's hot sauce, chipotle powder, fennel (all aip reintros), and garlic. 

I used this recipe for the gouda, this recipe for the mozzarella/provolone, and this recipe for the parmesan. 

I left out the mushrooms (my husband is not a fan) but sautéed some green and red peppers. (AIP reintroduction)

I made this recipe for the bun and following the description of this burger's bun, I added this cheddar, crumbled bacon, and a sprinkling of garlic.

Verdict: It was good, but my husband said he liked other burgers better. There weren't any condiments mentioned so maybe that's why he didn't like this one as much but it sure looked tasty. The plantain cheesy bacon and garlic "buns" turned out pretty amazing if I do say so myself!

Le Burger Week (Burger #5)

Check out other burgers from this week:

Burger #1

Burger # 2

Burger # 3

Burger # 4

Today's burger: The Sangria

My version:

I thought a beef patty didn't seem to go with the flavours of this burger so I made it with a chicken patty. (Ground chicken, onion, and garlic)

I bought frozen saskatoons and loosely followed this recipe to make a compote using about 1 cup of berries and 1 tbsp of honey instead of sugar.

I used fresh spinach.

I used compliant bacon (no nitrates)

I made a peach sauce using fresh diced peaches a drizzle of honey and I cooked them until the mixture was slightly thickened. 

I used this recipe for the cheddar

and I served it on a plantain "bun"

Verdict: oh yum! I loved this flavour combo! I love peaches and it was a delicious condiment for this burger. I am all about the sauces and although this burger had the saskatoon compote and the honey peach sauce, I would have added a dollop of mayo as well. I love a sloppy burger!

Le Burger Week (Burger #4)

Check out other burgers from this week:

Burger #1

Burger # 2

Burger # 3

Today's burger: Deluxe King Cheeseburger

My version:

This was a great one! You should go to Taverna Rodos and try this one yourselves! However, if you can't because of restrictions, here is my version:

Beef patties (with garlic and onion)

topped with this "cheddar cheese"

nitrate and sugar-free bacon

Homemade chili: (I made my own chili with ground beef, chopped onions, tomato sauce, garlic, chili powder, and water (AIP reintroductions tomatoes, cumin, and chili powder.

Mustard (this one) (AIP reintroductions)

Pickles (these are my favourite)

Onions

Tomatoes (AIP reintroduction)

Lettuce

For the buns, I made Danielle Walker's pizza crust -mini size- and added sesame seeds (AIP reintroduction sesame seeds, eggs, flax) 

and for the onion rings

I sliced onions, made a slurry of water and tapioca starch and then dredged into tapioca flour and fried in coconut oil.

Verdict: Yum! My husband and I really enjoyed this and it remind us of before we started eating this way and we would go our for "fatboys" This burger was picture perfect too and huge! If you go to Taverna Rodos try the Greek salad...it's delicious!

Le Burger Week (Burger # 3)

Check out other burgers from this week:

Burger #1

Burger #2

Today's Burger: Iceman: Top Gunn

My version:

Beef patty (with garlic and onion)

For the cream cheese I made this recipe

(AIP reintroduction: cashews)

For the apricot jam I made 1/3 of this recipe

I used prosciutto instead of capacollo

I used fresh garden cucumbers and arugala

and then I made my own everything bagel using Danielle Walker's recipe from the Eat what you Love cookbook. (Video Link here)

(AIP reintroduction sesame and poppy seeds) 

Verdict: This burger was just for me because my husband had his spicy mayo burger at the same time. I loved this flavour combination. I did fry up the prosciutto to cook it a bit so it wasn't quite so chewy. I didn't have a big bagel mold so I baked this in a greased canning lid and it turned out pretty good. A friend of mine actually tried the real Le Burger Week version of this and said the bagel was a bit too dense for a burger but I guess because my bagel was smaller and thinner it worked well for my version.   

Le Burger Week (Burger #2)

Check out other burgers from this week:

Burger #1

Today's burger: The Prairie Double Pounder

and the version I created for my husband:

I only used a single beef patty

(ground beef with onion and garlic)

For the bacon and onion jam I used this recipe

but instead of hickory bacon I just used my regular compliant bacon and instead of brown sugar I used coconut sugar.

(reintroduction of cayenne, coffee, cumin, and pepper)

For the smoked gouda I used this recipe

(It turned out so good!)

I used iceberg lettuce

For the spicy mayo I added some Lola's hot sauce (AIP reintroduction) and some chipotle powder to some paleo mayo

For the "crispy onions" I sautéed onions until golden and then added some coconut flour and stir fried until they were kind of crispy  

pickles (this brand is my favourite)

I used this BBQ sauce

I fried an egg to go on top (AIP reintroduction)

and made and baked this recipe in ramekins for the bun (AIP reintroduction: almonds, and sesame seeds for topping)

Verdict: I didn't taste this because I am a bit of a wimp when it comes to hot stuff but my husband loved it. I was totally impressed by the gouda cheese because it actually melted on the hot burger patty and I had to snap a photo quickly before it melted right off the burger! I'm looking forward to using some of these components (the jam, the smoked gouda, and the bbq sauce) on my own burger or burger bowl without the spicy mayo!

Le Burger Week (Burger #1)

Years ago, A friend of mine told me about an eating event in my city called "Le Burger Week". It was always fun to go out and try the different burgers that restaurants were offering during that week. When I started AIP almost two years ago, I thought that it would mean the end of my chance to be a participant in this event. I was very bummed not to participate last year. When this year's burger listings came out, I realized that I could embark on a new challenge: I could recreate an AIP/Paleo version of some of the entries! So that's exactly what I am doing to do. Seven days of Le Burger Week, Seven versions of Seven Burgers that I have adapted so I can eat along with everyone else!

First up: The Duke of Pembina:

and my version:

I only used one beef patty (all beef seasoned with garlic and onion)

paleo mayo (AIP reintroduction of eggs and mustard) 

with crushed garlic and fresh basil from my garden

my honey bbq sauce 

(AIP reintroduction of tomatoes, chili powder, and mustard)

sweet pickles (I love this brand!)

caramelized onions 

(thinly slice a vidalia onion and fry over medium heat until golden, adding water as needed)

"aged cheddar"

(I used this recipe)

Shredded Lettuce

(I used iceberg but I noticed the actual picture was not very shredded and looked more like Romaine)

and for my "brioche bun"

(I used this recipe)

(AIP reintroduction of almonds, eggs, and sesame seeds)

Topped with a sweet currant tomato from my garden (AIP reintroduction)

Verdict: Delicious! My husband and I both enjoyed this burger. Who says you can't enjoy Le Burger Week even if you are on a restricted diet....it's a bit more work than just heading out to the restaurant but I feel like I'm not missing out on the fun aspect and the enjoyment aspect of the event. 

Paleo Honey BBQ Sauce

(AIP reintroduction: tomatoes, mustard, chili powder)

Ingredients:

1 (156 ml) can of organic tomato paste 

1 (156 ml) can of water

1 tsp coconut aminos

2 tsp mustard (I like this brand)

1 tbsp chili powder

2 cloves garlic, crushed

1-2 tbsp honey, to taste

Directions:

Combine ingredients in a small saucepan. Heat until mixture boils. Turn down heat and simmer for 5-10 minutes over low heat. Store in a glass mason jar. Perfect on burger bowls, pulled pork, or on chicken. 

AIP "fried" chicken

Ingredients:

3 chicken breasts, trimmed of fat and pounded flat
1 (85 g) bag plantain chips, crushed
1 tsp garlic
1/4 tsp Himalayan salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1/2 tsp ginger
1/2 tsp onion salt

OPTIONAL: If reintroduced, you can also add
1 tsp paprika
1 tsp black pepper
1 tsp dried mustard
1 tsp white pepper

3 tbsp tapioca flour
5 tbsp water

Directions:

Preheat oven to 425 degrees . Mix plantain chips with spices in a flat bowl.
Mix tapioca flour and water together in a second flat bowl.
Dip chicken into tapioca mixture until fully submerged and then transfer to plantain mixture and coat on both sides. Place on a parchment paper lined baking tray. Repeat with all pieces. Bake at 425 for 10 minutes, flip each piece and then bake an additional 10-12 minutes or until pieces are golden and cooked through.

Tangy Peach Pulled Pork

Ingredients:

2-3 pork loin

2 cups Tangy Peach BBQ Sauce, or your favourite AIP/Paleo BBQ Sauce

caramelized onions-optional

Directions:

Place pork into crockpot. 

Pour 1 cup of BBQ Sauce on top.

Cook 6-8 hours on high or 8-10 hours on medium.

Shred meat with 2 forks and stir to combine juices and add remaining 1 cup of BBQ Sauce.

Serve with caramelized onions.

Photo below shows pulled pork on Danielle Walker's "Cornbread" (requires reintroduction of eggs and almonds).

Leftovers (if any!) will freeze great!

Herb "Noodles"

Ingredients
1 medium rutabaga
6 tbsp water
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp basil
1 tbsp oregano
1 tsp parsley
Himalayan salt, to tast
pepper, to taste (omit for AIP)


Directions

Using a Kitchen Aid veggie sheet cutter cut rutabaga into a long thin sheet. Then fold into stacks about 4 or 5 layers thick and then slice into thin noodle-like strips. (If you do not have a veggie sheet cutter you can peel the rutabaga with a vegetable peeler into long strips.) When "noodles" are cut, place them into a large pot with the water. Cover and slightly steam until the strips become tender. (You may need to add some additional water if rutabaga is still crunchy. When strips are tender crisp, remove from pot. Add olive oil, garlic, basil, oregano, and parsley. Saute until fragrant and then add rutabaga back to pot and stir to coat the noodles in the mixture. Serve immediately.

Delicious when served with Caprese Chicken

Paleo Tangy Peach BBQ Sauce

Ingredients

6 peaches, peeled and sliced
1 (398 ml) can of organic tomato sauce
1 tbsp coconut aminos
3 tsp chili powder
3 tbsp honey or maple syrup
1 tbsp mustard (this brand is my favourite)
1-2 tbsp apple cider vinegar
1 small onion, chopped

Directions:
Place all ingredients in a saucepan and bring to a boil over medium heat. Turn down to low heat and simmer for 1 hour. Blend with a hand blender in the pot or transfer to a blender for a smoother sauce.

Makes 7 cups of sauce. Use within a few days or freeze.

This is amazing on pulled pork.

Beet, Pear, & Bacon Salad with Balsamic Reduction

6-8 slices bacon, cut with scissors into small pieces

1 onion, sliced thin

3 beets, chopped into cubes (I used frozen cubed beets)

2 firm pears, chopped

1 cup pomegranate arils (I used these) 

4-5 cups spinach

1-2 cup mixed greens

1/2 cup balsamic vinegar

Fry the bacon pieces until they start to brown.

Add in onion and beets and cook until onions are translucent and beets are tender.

Place spinach, mixed greens, pears, and pomegranate into a large serving bowl.  

Heat balsamic vinegar on high until boiling stirring consistently until slightly thickened.

Add bacon, onion, and beet mixture to the serving bowl.

Toss salad.

Drizzle thickened vinegar on top and serve immediately. 

Plank Salmon with Maple Peach Salsa

Ingredients:

Salsa:
4-5 peaches, chopped
1 Tbsp Maple syrup
1 Tbsp fresh squeezed lemon juice
1 green onion, chopped
3 tbsp, chopped fresh basil

Salmon:
4 small salmon fillets or 1 large
1 Cedar Plank-soaked for 4 hours or more

Directions:

1. Combine salsa ingredients together and set aside.

2. Place salmon fillet on plank. Scoop half of the salsa on top of the salmon. Grill on medium heat with lid closed for 15 minutes or until salmon begins to flake and fish is opaque or until internal temperature reaches 158 degrees F or 70 degrees C. Check occasionally to be sure the plank does not burn excessively. Spray with water if there are flare ups.

3. Remove salmon from grill and serve with reserved salsa and garnish with basil leaves if desired.


Serve with Grilled Zucchini if desired.

Marinated Grilled Zucchini

2-3 medium-sized zucchini, sliced into spears
1/4 cup olive oil
3-4 garlic cloves, crushed
1 tsp basil
1 tsp oregano
salt & pepper, to taste (eliminate pepper for AIP)

Combine ingredients into a ziplock bag or shallow container. Marinate for at least 3 hours or overnight. Remove from marinade and grill for 5-7 minutes or until grill lines appear. Flip spears and continue to grill until zucchini is tender.

Serve with Plank Salmon if desired.

Chicken & Bacon "Manicotti"

Ingredients:

For the Manicotti:

2 firm zucchini, peeled

Use the Kitchen Aid veggie sheet cutter to cut each zucchini into a long piece

For the Filling:

1 small purple onion, finely diced 

2 cloves garlic, minced

1 tsp oregano

2 tsp avocado oil

2 cups fresh spinach

2 chicken breasts, cooked and chopped

8 slices bacon, cooked and chopped

1/2 cup cubed zucchini cheese

For the Alfredo sauce:

1-500 g package frozen cauliflower

2 tsp olive oil

2 cloves garlic, minced

1/4 cup coconut manna

1/2 cup chicken broth-homemade

2 tsp lemon juice

2 tbsp nutritional yeast

Optional:

Extra zucchini cheese for topping.

Parsley for garnish.

Directions:

Fry onion, garlic, and oregano in oil until fragrant. Add spinach and cook until wilted. Add cooked chicken and bacon and cook until heated through. Remove from heat and make Alfredo sauce. Steam cauliflower. Cook garlic in olive oil until fragrant and then remove from heat. Drain cauliflower and add to vita mix container. Add garlic, coconut manna, chicken broth, lemon juice, and nutritional yeast. Blend for 2 minutes on low and then 2 minutes on high until completely smooth. 

Assemble the manicotti by spreading a thin layer of Alfredo sauce on the bottom of a 9X13 pan. Slice long zucchini sheets into 6 inch pieces. Fill each piece with a generous amount of filling. (You want to fill approximately 8 rolls) Roll up the zucchini around the filling and place seam side down into the casserole dish. When all rolls are completed, top with Alfredo sauce (I had enough leftover to freeze for another meal!) and then add grated zucchini cheese, if desired.

Bake at 350 degrees for 30-40 minutes or until Alfredo sauce is bubbling and edges begin to brown sightly. Serve with a simple green salad.

Loaded Chicken Poppers (bulk recipe)

Ingredients:

2 lbs raw ground chicken
3-4 carrots, shredded
1 cup raw butternut squash, shredded
1 medium raw sweet potato, shredded
1 red onion, finely chopped
1 bunch (5-6) green onions, cut into small pieces
2 tbsp parsley
2 tbsp chives
4 tbsp fresh dill, chopped finely
4 garlic cloves, crushed
1 tsp Himalayan salt
4 tbsp nutritional yeast

Directions:

Preheat oven to 375 degrees and line 2 large baking sheets with parchment paper.

I used my kitchen aid grater attachment to shred the carrots, squash, and sweet potato. I use a food processor to chop the onions. (This makes a large recipe and is worth it to bring out the kitchen appliances!)

Combine all ingredients in a large bowl and mix thoroughly. Scoop a small amount (a bit larger than a golf ball) and roll into a ball and then flatten slightly to make a 'nugget' shape. Repeat with remaining mixture until you have used up the entire amount. Bake for 20 minutes and then flip and bake an additional 15-20 minutes or until cooked through.

Cool completely and then freeze in a Ziploc bag. I keep these on hand in the freezer for a quick snack/meal when I am hungry and short on time.

They are good on their own but also fabulous dipped in a compliant bbq sauce.

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Paleo Caprese Chicken

Ingredients:
1 tbsp olive oil
4-6 boneless, skinless chicken breasts
himalayan salt
dried oregano
Fresh ground pepper (optional)
1 pint grape tomatoes, quartered
3-4 cloves garlic, crushed
1/4 -1/2 cup balsamic vinegar
4-6 pieces "cheese" (I often use this recipe)
2 tbsp fresh basil, finely chopped

Directions:
In a large skillet, heat oil over medium heat. Season chicken breasts with salt, oregano, and pepper if desired. Cook on both sides until browned and cooked through. (about 6-8 minutes on each side) Transfer cooked chicken to a plate.

Add quartered grape tomatoes and cook until softened and wilted. Drain off some of the liquid and then add garlic and cook until fragrant. Add balsamic vinegar and cook until slightly thickened. Return chicken to skillet and place a slice of "cheese" on each piece of chicken and cover with a lid until cheese melts. Spoon some tomatoes on to each piece of chicken and then top with fresh basil. Serve with steamed spiralized zucchini or steamed rutabaga noodles cut with a Kitchen Aid veggie sheet cutter and then sliced into long thin strands.

Blueberry Balsamic Glazed Pork for the Crockpot

Ingredients:

2 pound pork tenderloin or boneless pork roast
1 tsp fresh rosemary, finely chopped
salt to taste
pepper, optional leave out for strict AIP
2 garlic cloves, crushed
1/4 cup water
2 tsp coconut sugar
1/4 cup balsamic vinegar
2 tbsp coconut aminos
1 cup fresh or frozen blueberries
1 tbsp arrowroot flour dissolved in 2 tbsp water-to thicken sauce if desired.

Directions:

Rub rosemary, salt,  (and pepper, if desired) all over roast or tenderloin.

Pour 1/4 cup water into the crockpot and add the seasoned pork.

Cook on low for 5-6 hours.

Remove pork from crockpot and let rest 5 minutes while you prepare the glaze.

In a small pan, whisk together coconut sugar, balsamic vinegar, and coconut aminos. Heat until sugar is dissolved. Add blueberries and simmer until warm. Add arrowroot flour and water to thicken sauce if desired. Drizzle glaze over pork and then slice and serve. I like to serve this with cauliflower rice and mushrooms cooked in balsamic vinegar with rosemary.