Bacon, Beet and Fruit Salad – AIP/Paleo

I have been eating a lot of salads lately because I have been getting so many wonderful greens from the CSA that I am a member of.

The last week’s haul included arugula, lettuce, and some baby mustard greens, along with some beets (both red and yellow).  There was a ton of other stuff as well – potatoes, kohlrabi, kale and rhubarb.  I also bought some fruit – blueberries and some sugar plums.

I thought I would share with you a salad that I made using some of the greens, the beets and some of the fruit.

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This is a hearty salad that is packed with summery flavour – perfect for a light lunch.

Bacon, Beet And Fruit Salad

serves 2

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  • 2 medium beets – peeled and diced (I used one red beet and one yellow beet in this salad)
  • 4 slices bacon
  • 4 cups salad greens – torn (I used some of the arugula, mustard greens and lettuce)
  • 1 green apple – cored and chopped into bite-size pieces
  • 1 avocado  – peeled and diced
  • 1 cup blueberries
  • 1 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • pinch of pink Himalayan salt
  • ¼ cup extra virgin olive oil

Preheat the oven to 400°F (200°C).

Place the diced beets in a single layer in a small baking dish and place the bacon over the top.

Place the baking dish in the oven and roast for 15 minutes.

Toss the beets to coat them in the bacon fat that will have rendered out of the bacon.  Spread the contents out into a single layer.  Replace the dish in the oven and roast for another 15 minutes until the beets are tender and slightly browned and the bacon is crispy.

Allow the beets and bacon to cool, chopping the bacon into bite-size pieces.

Meanwhile, tear the salad greens into bite-size pieces and place in a salad bowl.

Toss the apple with the lemon-juice to prevent browning and add to the bowl along with the avocado, beets, bacon and blueberries

In a small bowl whisk together the white wine vinegar, salt and olive oil.   Pour over the salad and toss everything well.

Arrange the salad on 2 serving plates and serve at once.

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This would make a good packed lunch or picnic dish if you took the dressing separately in a small jar and tossed it just before serving.

Shared at:  Paleo AIP Recipe Roundtable

Tuna Salad – Paleo/AIP/Egg-Free

I made myself a super quick tuna salad for lunch the other day…

And when paired with a baked sweet potato (I used a white one) and some green salad leaves, it made a very tasty, very filling and quite economical lunch.

This recipe serves 2, so I saved half of it in the fridge for the next day.

It is both Paleo and AIP, and contains no eggs or mayonnaise, and because of this, it is lighter in texture and fresher in taste than a lot of tuna salads.

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AIP Tuna Salad

Serves 2

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  • 1 can of tuna in water (BPA free)
  • 1 lacto-fermented cucumber pickle – finely diced (if bought, read the ingredients to ensure that they do not contain nightshade spices)
  • ½ cup coconut milk yogurt (if bought, read the ingredients to ensure that it does not contain any gums such as carageenan or guar gum)
  • 1 stick celery – finely diced
  • 1 green onions – finely chopped
  • 2 TBSP capers – drained and coarsely chopped
  • 2 TBSP finely chopped flat-leaf parsley
  • sea salt or pink Himalayan salt to taste

Drain the water from the tuna and put it in a bowl.

Finely dice the pickle, celery and onion.  Chop the parsley and capers.

Add all the ingredients to the bowl, and mix together gently.  Season to taste with salt.

This salad can be stored in the fridge for up to 48 hours.

Serve on baked sweet potatoes, with AIP-crackers, in an AIP-wrap or with celery sticks….  or you could just eat it out of the bowl with a spoon!

Shared at the Paleo AIP Recipe Roundup #66

Packed Lunch (04/25/14)

This is what I made for the packed lunch that Hubby and I took to work today:

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Clockwise from the top left-hand corner I packed:

  • a few dried apricots and some almonds
  • a baby cucke
  • Green leaf lettuce with some leftover chicken breast from a roast chicken
  • carrot sticks

We both took an apple and I also took a mason jar of bone broth.  And we both had our reusable water bottles.

Ground Beef Hash

This is a quick, healthy and economical meal. It is pretty tasty as well.

And all the ingredients are AIP-friendly, and suitable for the elimination stage as long as you don’t serve it with ketchup (Ketchup would be a stage 4 reintroduction because it contains tomatoes).

We eat this a lot for dinner, and there are usually some leftovers which are great for breakfast. Having said that, this would make a great breakfast all by itself.

I pulse the mushrooms in the food processor for this. It means that they are very finely chopped and are hidden by the ground beef so that J (the mushroom hater) can’t find them. They still provide the same amount of nutrition and also add to the flavour.

Ground Beef Hash
Serves 6-8

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2lb ground beef (preferably grass-fed)
2 tbsp coconut oil (you could also use bacon fat, tallow or lard)
1 onion – chopped
2 sticks celery – chopped
8 oz mushrooms – finely chopped
1 large sweet potato – diced
5 cloves of garlic – crushed
1 cup bone broth
Sea salt to taste
1 tbsp dried oregano
1 tbsp dried thyme
1tbsp coconut aminos
1tbsp balsamic vinegar
1-2tbsp coconut flour
2 cups greens – chopped (kale, chard, spinach etc.)

Chop the onion, and celery finely. Pulse the mushrooms in the food processor until very finely chopped. Dice the sweet potato and crush the garlic.

Melt the coconut oil in a large skillet and add the onions. Sauté them until lightly caramelized. Add the mushrooms, celery and sweet potato and cook for 5 minutes. Add the ground beef and toss until browned.

Now add the herbs, sea salt, broth, coconut aminos and balsamic vinegar. Toss it all we’ll and allow to cook for 10 minutes until the sweet potatoes are tender. Add the coconut flour and greens and cook for 5 minutes until the greens are wilted.

Taste and adjust the seasoning as necessary and serve at once.

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We like to serve this with Paleo ketchup (this is a stage 4 reintroduction, I just don’t have the ketchup and everyone else does). As you can see, J likes hash with her ketchup…..

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Shared at the Paleo AIP Recipe Roundup #21

Beef Taco Muffins

These are a popular lunch box filler in our house.  They would also be great for a picnic or a snack.  And I guess you could also eat them for a lighter evening meal with a salad as well.  They are good both cold and hot right out of the oven.

My family all love spicy food, so these are a little spicy.  I am sad that I cannot eat them (chilli is a nightshade and is banned on the AIP), but then again, I also cannot eat eggs either…  If you don’t eat chilli or don’t like spice, you can easily leave it out or reduce the amount to your taste.

You cannot leave out the eggs however.

Nightshade spices such as chilli are an AIP stage 4 reintroduction.  Eggs are a stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Beef Taco Muffins

makes around 18 small muffins

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  • 1lb ground beef (preferably grass-fed)
  • 1 tbsp fat of choice (I used coconut oil)
  • ½ onion – pulsed until finely chopped in the food processor
  • 8 mushrooms – pulsed until finely chopped in the food processor
  • 1 tbsp chilli powder (or to taste)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp oregano
  • ½ tsp sea salt salt
  • ½ tsp freshly ground black pepper
  • 2 cups spinach
  • 8 eggs – beaten
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • 1 cup grated cheese (optional)

First of all you need to make your taco meat.  Place the ground beef in a skillet and brown, stirring it often.

Remove and allow any excess fat to drain.  Melt the coconut oil in the skillet, and add the onion and mushrooms.  Cook gently for 5 minutes or so until the onion is softened.  Return the ground beef to the skillet and add all the spices, herbs and other seasonings.  Toss well for 5 minutes until everything is well mixed and heated through.

Turn the ground meat into a large bowl.

Now you need to wilt the spinach (I use the same skillet and just toss it with the water that clings to the leaves after washing it).  Once it is wilted, chop the spinach finely and add to the bowl along with the beef.

Add the eggs, coconut flour and almond flour and mix everything well.

Pour the batter into muffin cups (I like silicone ones), filling each one ¾ full.  Don’t overfill them or the mixture will run everywhere making a mess on the base of your oven!

Top each muffin with a little grated cheese if using (this is not a paleo option, it is more primal, but it does taste good).

Bake in a preheated 190°C/375°F oven for 20-30 minutes until set and the tops are browned.

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Cool on a wire rack and store in the fridge.

Packed Lunches 01/13/14 & 01/14/14

I didn’t get to post yesterday’s packed lunches because I didn’t have time (long day at work) and by the time I got home I was seriously tired.  So I am posting 2 packed lunches today.  Yesterdays and todays.

So yesterday I packed the following:

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Clockwise from the top left-hand corner:

  • the little dipper filled with paleo ranch dressing and 2 mini mandarin oranges
  • veggies (celery, baby carrots and radishes)
  • Bacon wrapped chicken tenders on a bed of lettuce
  • a homemade energy bar

I had a slightly different lunch to this as the ranch dressing and energy bars are not AIP-friendly.  In my case, I took some guacamole in place of the ranch dressing and some pemmican in place of the energy bar.  Unfortunately I didn’t take photograph of my lunch.

And today’s packed lunch (Just for Hubby and the kids as I am not at work today):

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Clockwise from the top left-hand corner:

  • Kale chips and plantain chips
  • veggies (radish and celery)
  • Cauliflower hummus
  • Carrot sticks and 3 bacon-wrapped prunes

Hubby and the 4 girls also took some fruit that was packed separately (3 of them took an apple, the other 2 took a banana).

In all cases, for both lunches, everyone had a reusable water-bottle of water to drink.

Paleo Chicken Fingers

This recipe makes a great lunch, is good as an appetizer and could even be used as a dinner recipe.  They also make a great snack.   And kids LOVE them!

I served these for lunch today…  along with a side of my Thai style almond sate sauce for dipping.

Paleo Chicken Fingers

serves 6

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  • 1½lb (680g) chicken tenders or chicken breast cut into strips
  • 1½ cups almond flour
  • 1½ cups shredded unsweetened coconut
  • 2 eggs – beaten
  • 1 tsp paprika
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • salt and pepper to taste
  • coconut oil to fry

If using chicken breasts, cut them into strips.  Season the chicken well with salt and freshly ground blackpepper, paprika, onion and garlic powder.

Whisk the egg in a small bowl.  In a separate bowl mix the almond and coconut flour together.

Take each piece of seasoned chicken and dip it in the egg mix using one hand.  Remove from the egg and place in the bowl of almond and coconut flour.  Using your other hand coat the chicken in the “breading” mix.  Lay the coated chicken on a baking sheet or plate.

Repeat the above with the remaining chicken strips…

By keeping one hand for the egg (wet) and one hand for the dry (flour mixture) you can ensure that you don’t end up in a sticky mess.

Once all the chicken is “breaded”, melt a small amount of coconut oil in a heavy based pan over a medium-high heat.  Add the chicken strips.

Fry the chicken in the coconut oil for 3 minutes each side until the “breading” is golden brown and the chicken is cooked through.

You may need to cook these in batches to avoid overcrowding your pan.  For me, it took 3 separate batches to cook all of these.  Keep the first ones you cook warm while cooking the remainder.

Serve with a dipping sauce – I recommend either Paleo Ketchup or my Sate dipping sauce.

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These can be served at once (hot), or they can be chilled in the fridge and served cold for a packed lunch.

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Today’s Packed Lunch (11/27/13)

I haven’t posted a packed lunch update for a while…  This is not because I have not been making the healthy packed lunches, it is more because I have been stupidly busy.   No time!

Today I am starting work a little bit later, so I have a few minutes to write a post and add a picture.

So this is what I packed for all of us (except A, who has the day off school today).

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Clockwise from the top left-hand corner:

  • The little-dipper filled with some homemade tomato sauce with a chocolate energy-bar below
  • Cherry tomatoes and a mini-cuke cut into 4
  • red-leaf lettuce with 5 mini meatballs on top (I added a cocktail stick to spear the meatballs on so that they can be dipped in the tomato sauce without getting your hands messy)
  • baby carrots and some mandarin orange segments

I also added a reusable water-bottle filled with water.

Lunch (11/21/13)

This is what I made for packed lunches today:

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Clockwise from the top left-hand corner:

  • a honey cake with some pecans below
  • a baby cuke cut into 4
  • green leaf lettuce with some salami
  • a chunk of brie, cherry tomatoes and some daikon radish
  • extra-dark (95% cocoa solid) chocolate

I also sent them with some red grapes (packed separately) and a reusable water-bottle filled with water.Because of the brie cheese, this lunchbox is primal rather than paleo.  But it is still very healthy and full of good foods….

Only the kids took this – I am not working today and Hubby has a training course to do (some health and safety thing in case he needs to go and work up in the oil-fields) and does not need to take a lunch.

Spicy Tomato Bisque

This is yet another soup that I make fairly often for lunch…  smooth, creamy yet with a spicy kick, it is great on a cold day.

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Seeing that today Calgary had it’s first snow-fall of 2013, it seemed like the ideal day to make this wonderful soup.

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Use it for a warming lunch on a cold day, a comforting snack, as an appetizer…  this soup is very adaptable.  It even reheats well, so is a good contender for a lunch box.  Either send it in a mason jar (if the person taking it has access to a microwave), or heat it up in the morning and pack it in a thermos.

This recipe contains nightshades which are an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Spicy Tomato Bisque

serves 6 with some leftovers

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  • 1 tbsp fat of choice (I used bacon fat)
  • 1 onion – peeled and chopped
  • 1 carrot – peeled and chopped
  • 1 stalk of celery – chopped
  • 3 cloves of garlic – crushed
  • 1 28floz (796ml) can diced tomatoes
  • 1 pint ( aprox 500ml) bone broth – I used a ham-bone broth made from the bones from 3 smoked hams.  Use whatever you have.
  • 2 chipotle chillies in adobo sauce (you can substitute other chillies if you like)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 can coconut milk (400ml/13.5oz)
  • sea salt and freshly ground black pepper to taste

Melt the fat in a large, heavy based pan and add the chopped onion, carrot and celery.  Cook for 5 minutes until starting to soften.  Now add in the garlic and cook for a few more minutes.  Add the tomatoes, bone broth, chipotle chille, herbs and paprika and simmer for around 30 minutes until all the vegetables are tender.  Pour in the can of coconut milk and blend with a stick blender.

Taste and season with salt and black pepper.

Serve at once although it does reheat beautifully if you have any leftovers.  I am planning on taking some to work with me tomorrow!

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I will pack them into a mason jar, which can go in the microwave at work (once I have removed the metal lid), and I can eat it right out of the jar….  Hubby has also said that he wants to take some of the leftovers to work tomorrow for lunch as have C, J and A.  All of these 3 have a microwave they can use in the lunch-room at school, and they are perfectly old enough to take care of a glass jar.   B will have to take hers in an insulated food jar….  no microwave for students use at her school.