AIP Paleo “Raisin Bran”

Honest confession…sometimes Ruth misses the comfort of a bowl of cereal and milk, and “raisin bran” used to be one of her favs. When she saw this simple recipe she wanted to try it – not that it would be a complete breakfast, but maybe to have as a snack – so we did! Here’s what we thought:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (4.0 / 5)
Ease of Prep: (5.0 / 5)
Friends & Family: (4.0 / 5)
Average: (4.2 / 5)

AIP Paleo “Raisin Bran”
by Healy Eats Real

Click the links to source the ingredients for this recipe:
Thick coconut flakes
Cinnamon
Raisins

Be sure to do as the recipe author says and watch the coconut carefully. Ruth burned our first batch! However, even though it was somewhat charred, the “raisin bran” flavour was there, so we tried it again!  Good with a little full-fat coconut milk!
Also, we look forward to substituting fresh organic berries for the raisins to lower the sugar content and think this would be great on the top of homemade coconut yogurt (test results coming soon!). Yum!

 

 

Everything Bagels

Where Ruth works, her colleagues take turns bringing in bagels and cream cheese to share with the team. When you’re paleo or on the AIP, the smell of toasted bagels in the office kitchen combined with fresh coffee can be hard to take. When we started looking , our first find was this paleo bagel recipe in The New Yiddish Kitchen cookbook by Jennifer Robins (Predominantly Paleo) and Simone Miller (Zenbelly)!  We tried them and here are the results:

Look: (4 / 5)
Smell: (4 / 5)
Taste: (5 / 5)
Ease of Prep: (3 / 5)
Friends & Family: (4 / 5)
Average: (4 / 5)

 

Everything Bagels by Predominantly Paleo and Zenbelly

You can order your copy of The New Yiddish Kitchen cookbook here.

Summary: Chris gave these bagels two thumbs up! Even when cream chees isn’t an option, these bagels are especially great with smoked salmon. If you are Paleo and have been missing bagels, you should get yourself a copy of this cookbook and try these on a Saturday morning when you have a little extra time!

 

 

Salisbury Steak (AIP, SCD, Paleo)

We both have fond memories of eating Salisbury steak from our childhoods.  In Ruth’s home, these were made from scratch.  Chris’ experience eating this dish was from a box! Do you remember the pre-microwave convenience meals from the 70s??? … yes, we mean
TV Dinners! Ick!!!

When we saw this recipe, we both chuckled and put it on our ‘must try’ list. Here’s how we rated it:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (4.0 / 5)
Average: (4.2 / 5)

Salisbury Steak by Gutsy By Nature

Click the links to source the ingredients for this recipe:
tiger nut flour
dried thyme
onion powder
coconut oil
arrowroot starch

Recipe Tips and Variations:

Directions;

As yummy as these Salisbury steaks are they do take some time to prepare.  The recipe says 45 minutes, but we would set aside 60 minutes as there is lots of work to put this recipe together.  Most of the time we like to cook together, you can always save some time when there are two of you in the kitchen.

Summary: This recipe did not disappoint! Chris says it’s WAY BETTER than anything that he tried out of a box! (no kidding!!!) It’s also a great budget-stretcher, even when made with grass-fed beef! Give it a try!

 

Bacon-Beef Liver Pâté with Rosemary and Thyme

Ruth grew up eating chicken liver pate, only her family called it ‘liverwurst’. We were especially intrigued by this recipe author’s comments about how eating this can provide a significant energy boost due to the B vitamins, iron, zinc, and vitamins A and D in beef liver.  This also represents a huge nutritional boost, especially for people with autoimmune conditions, who often are deficient in these nutrients, so we tried it.

Here are the results:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (3.0 / 5)
Friends & Family: (3.0 / 5)
Average: (3.8 / 5)

 

Bacon-Beef Liver Pâté by Autoimmune Wellness

Ingredients:

6 pieces uncured bacon
1 small onion, minced
4 cloves garlic, minced
1 pound grass-fed beef liver (Our test kitchen loves the beef from Comolea Farms)
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
½ cup coconut oil, melted
½ teaspoon sea salt
Slices of fresh carrot or cucumber

Directions;

  1. Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver.
  2. Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the centre.
  3. Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick.
  4. Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl.
  5. Garnish with some fresh herbs and serve on carrot or cucumber slices.

Recipe Tips:  This has become Ruth’s fav pâté. She takes it to work to eat with raw veggies as a mid-morning snack or as an add-on to a light lunch. Chris loves this spread on a toasted slice of AIP Crusty Bread. The only reason  we rated this recipe lower on Family and Friends isn’t because it’s not good, but that fewer people are open to trying dishes like this one.  Sad but true.

 

Buttermilk Biscuits

As Canadians, we have often travelled to the U.S. on vacation, the home of the buttermilk biscuit. Just the memory of warm biscuits with butter and jam makes my mouth water. We were almost afraid to hope that this recipe would even come close to the buttermilk biscuits of our pre-AIP days! We tried them and here are the results:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (4.0 / 5)
Average: (4.2 / 5)

 

Buttermilk Biscuits by The Curious Coconut

 

Summary: These biscuits come close enough to the look, taste and smell of non-AIP biscuits that we find ourselves making them regularly to go with soup or salad, or as a breakfast treat. Just be sure to make them thick enough to split because they don’t rise much as they bake.

 

 

Grain Free Flat Bread

We love flatbread! Focaccia, naan, chapati, and roti have long been favourites we left behind when we transitioned to the AIP! When we came across a recipe as simple as this one, we had to give it a try.

Here are the results:

Look: (4.0 / 5)
Smell: (4.0 / 5)
Taste: (5.0 / 5)
Ease of Prep: (4.0 / 5)
Friends & Family: (5.0 / 5)
Average: (4.4 / 5)

Grain Free Flat Bread by The Domestic Man

Ingredients:

1 1/2 cups tapioca starch
1/2 cup coconut milk
2 tbsp coconut oil (olive oil, lard, ghee, butter okay)
1/2 tsp salt
3 tbsp nutritional yeast
1 tsp dried rosemary, divided
1/2 tsp dried oregano
olive oil for drizzling
sea salt flakes or kosher salt for sprinkling

Directions;

  1. Place a pizza stone, cast iron skillet, or heavy duty baking sheet in the oven, and preheat it to 500F. Place the tapioca starch in a mixing bowl and set aside.
  2. As the oven heats, add the coconut milk, oil, and salt into a small pan and heat over medium heat until just about to boil, then pour it into the mixing bowl. Mix with a spoon until incorporated into the starch, then set aside for five minutes to cool.
  3. Add the nutritional yeast, half of the rosemary, and the oregano and white pepper to the dough, then knead together to incorporate everything. Carefully remove the hot pizza stone from the oven, then (again, carefully!) spread the dough over the stone, to about 1/4″ thickness. It doesn’t have to be pretty. Drizzle a little olive oil over the dough and sprinkle on the remaining rosemary, then place in the oven. Bake until crispy and firm to the touch, 8-10 minutes.
  4. Drizzle with more olive oil, sprinkle with sea salt flakes; slice and serve.

Recipe Tips:  We have made this recipe more often than almost any other Paleo AIP recipe in our repertoire!  Our non-AIP family members even ask us to make this when they come for a meal. It’s just that good!

This recipe also makes a great pizza crust. Make the recipe as noted above and while the flat bread is in the oven, prepare your pizza toppings.  We use a home made NoMato sauce instead of tomato pizza sauce and Daiya diary-free cheese shreds instead of dairy based cheese and pop the whole thing back in the oven just long enough for the cheese to melt.  This is definitely one of our favourite pizza crusts.

Whether you make pizza or just flat bread the best way to cut the flat bread is to use a pizza cutter wheel for sure.

We have also replaced the herbs with cinnamon and raisins to make what our family calls ‘dessert flat bread’.  If you are not able to eat it all in one sitting it easily keeps in the fridge and reheats best in a toaster or toaster oven.

This recipe is so versatile and flexible.  The recipes calls for rosemary, and oregano. This does taste great, however, you can substitute these spices with just about anything else.  I have used Mrs. Dash Onion and Herb, Garlic and Herb as well as minced garlic.

Beet & Berry Liver Cleanse Juice

You might already know by now that Chris really loves beets.  He will eat or drink beets in pretty much any form.  When we decided it was time to start making our own cold pressed juice at home, Ruth decided that the Panasonic MJ-L500 Slow Juicer was the one we would get.  One of the first recipes we made was this Beet and Berry Liver Cleanse.

Here are the results:

Look: (4 / 5)
Smell: (4 / 5)
Taste: (4 / 5)
Ease of Prep: (4 / 5)
Friends & Family: (4 / 5)
Average: (4 / 5)

Beet & Berry Liver Cleanse Juice by Bare Root Girl

Ingredients:

2 medium beets
2 c. blueberries
1 apple
2 large carrots
1/2 c. raw broccoli
1 whole lemon
2″ knob ginger, skin removed
1/2-1 c. pure coconut water

Directions;

  1. Chop beets, apples, carrots, lemon, and ginger into 1″ cubes.
  2. Feed through your juicer (per the instructions), alternating small amounts of blueberries between the other ingredients.
  3. Midway through, pour a portion of coconut water through (1/4-1/2 c.) to help clean and push pulp through.
  4. Continue feeding everything through, finishing with enough coconut water to bring the juice to a total of 4 cups.

Summary:  You need to stock up on all the ingredients. Once you make this recipe you will want to make it again. It tastes awesome and we love its deep earthy smell. This juice is also a favourite of our family, even our grandchildren. It is delicious and really good for you !

Paleo Apple Galette (Grain Free & AIP)

We often stay in a vacation condo when we travel because the easiest way to eat AIP-compliant is to do a lot of our own cooking – something we love to do! On this one vacation, I was craving apple pie, but vacation condos don’t supply a pie plate! The answer….apple galette! I did have the pastry ingredients with me, but I didn’t have a scale. I took a chance and found this website and converted the weight to cups and tablespoons. (I promise to update this post once I can make this again at home with the use of my food scale. ) We gave this recipe a try anyhow and thought you’d be interested in how it turned out:

Look: (4 / 5)
Smell: (5 / 5)
Taste: (4 / 5)
Ease of Prep: (4 / 5)
Friends & Family: (3 / 5)
Average: (4 / 5)

Paleo Apple Galette (Grain Free & AIP) by Little Bites of Beauty

Ingredients:

For the Pastry:
80 gr Tigernut Flour
60 gr Arrowroot Flour
20 gr Coconut Flour
½ tsp Ginger Powder
*10 gr Maca Powder (*avoid if on the AIP. Maca is immune stimulating; I asked Eileen from Phoenix Helix and she told me she would recommend removing it from AIP-friendly recipes, that should always err on the safe side).
60 gr Coconut Milk
1 tbsp Vanilla Extract
40 gr Coconut Oil, melted
30 gr Coconut Water

For the Filling:
½ Peach, sliced (if out of season, reheat slices of frozen peach until soft
1/3 Apple, sliced
¼ tsp ground Cinnamon

Directions;

  1. Preheat the oven to 350 F.
  2. Combine all the dry ingredient together in a bowl, mix well with a fork and add in the remaining wet ingredients.
  3. Knead well with your hands until you have a nice ball of dough.
  4. Roll out the dough for your paleo galette between two sheets of parchment paper until about ¼” thick.
  5. Place the fruit filling in the center of your dough (try to place the slices in a circular shape like you see in the photos) and carefully fold the pastry sides up.
  6. Sprinkle the top of your paleo apple galette with cinnamon and bake for about 40-45 minutes or until the crust is crispy and golden.
  7. Remove the paleo apple galette from the oven and let it cool before slicing.

Summary:  This recipe turned out great and smelled AMAZING! We used one medium size Granny Smith apple and the sweetness level was perfect, a real surprise even though the recipe doesn’t include a sweetener! We will definitely make this one for family and friends and update the test ratings!

Balsamic-Roasted Beets

Chris LOVES beets, so when we saw this recipe we had to try it. We even took a risk and served it right away to our grown up kids and grandkids! Here’s how we rated this recipe:

Look: (5 / 5)
Smell: (5 / 5)
Taste: (5 / 5)
Ease of Prep: (5 / 5)
Friends & Family: (5 / 5)
Average: (5 / 5)

Balsamic-Roasted Beets by The Paleo Mom

Click the links to source the ingredients for this recipe:
Balsamic vinegar
Extra-virgin coconut oil
Truffle salt

Summary:  What a treat to make something simple, that is so loaded with antioxidants, that everyone loves, even our 2 year old grandson! We totally recommend you try this one!

Garlic Roasted Broccoli

Every meal needs a great vegetable dish, the greener the better.  We love garlic, especially roasted, so this recipe was appealing.  We gave it a try and here are the results:

Look: (5 / 5)
Smell: (5 / 5)
Taste: (5 / 5)
Ease of Prep: (5 / 5)
Friends & Family: (5 / 5)
Average: (5 / 5)

Garlic Roasted Broccoli by Paleo Grubs

Summary:  This recipe is one of our favourites at family dinner night on Sunday evenings.  Chris has to be careful not to make it too many weeks in a row.  It is so easy to make, you just need a knife and a cutting board.  We like to chop up the broccoli stalks as well – lots of great food value !  The recipe calls for 5 cloves of garlic but because we love garlic I always add in a few more – for that powerful garlic taste.  Ruth has to stay away from pepper so Chris sprinkles the red pepper flakes on his serving, and we both enjoy the lemon juice !