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.