Cauliflower-Bacon Soup

Oh yummy. This was dream-a-vicious. Thanks again to the Autoimmune Paleo Cookbook and Action Plan.

Ingredients

6 strips organic bacon, chopped

2 leeks, whites only, chopped

1 tsp minced fresh garlic

2 heads cauliflower, cut into small florets

6 cups Chicken bone broth

2 Tbsp chopped fresh parsley, for garnish

Directions

1. Fry bacon in saucepan, stirring frequently, until cooked and crispy, about 5 min. Transfer to a towel-lined plate and set aside.

2. Place saucepan back on heat without wiping, add leeks and garlic and sauce.

3. Add cauliflower and broth to saucepan and add water to cover if cauliflower is not covered by liquid by at least 1 "

4. Bring to boil, then reduce to low, simmering until cauliflower tender, about 20 minutes.

5. Transfer to a food processor and use and immersion blender and process. Pour soup back into pot and add bacon. Serve warm with fresh parsley.

Beef, Bacon Wrapped

Ingredients

4 round steaks (or something similar)

salt to taste

8 slices organic bacon

2 Tbsp EVOO

Directions

1. Preheat oven to 450 deg. Season steak with salt. Wrap each with 2 slices of bacon and secure with toothpicks

2. Place a large skillet over medium high heat and add olive oil. Sear each side of the steaks, about 4 min per side.

3. Transfer steaks to a parchment paper lined baking tray and roast about 6 minutes for medium doneness. 

4. Remove toothpicks and serve.

Honey-Thyme Beef Jerky

Who doesn't love good beef jerky? And who wants the extra chemicals? Thanks to Autoimmune Paleo Cookbook and Action Plan, I can have my jerky and eat it too!

Ingredients

3 Tbsp apple cider vinegar

2 Tbsp local organic honey

2 Tbsp water

1/2 tsp sea salt

1 tsp garlic powder

1 tsp dried thyme

2 lbs beef, such as London broil

Directions

1. Mix vinegar, honey, water, salt, garlic powder, and thyme in bowl. Set aside.

2. Slice beef very thinly across the grain, about 1/8 inch thick. 

3. Transfer meat slices to marinade. Toss to coat and place in fridge for 2 hours to a day.

4. Remove meat and lay strips on paper-towel- lined plate and pat dry. Line a large baking tray with foil and place on bottom rack of oven. Move top rack to highest position.

5. Thread beef pieces about 1" apart on wooden skewers, so that each skewer has about 7 pieces dangling from it.

6. Set skewers on top rack in oven so beef strips dangle between the bars. Repeat until all beef strips in oven.

7. Turn oven on to between 180-200 degrees. Prop door open about 2" and cook until turnkey is dry, about 8 hours.

8. Remove from skewers and let cool completely. Store in sealed container for up to 1 month in fridge.

Roasted Zucchini Salad

Ingredients
6 zucchini, sliced
1/2 onion, sliced
2 Tbsp balsalmic vinegar
1/2 tsp salt
1/2 c shredded fresh basil

Directions
1. Place zucchini and onion on parchment paper covered baking pan
2. Preheat oven to 450. Roast, turning once, until lightly browned and tender, about 10-15 minutes.
3. Transfer to a bowl and let cool for about 30 minutes. Then add balsalmic vinegar, salt, and basil. Toss to combine before serving.

Shrimp Scampi

Ingredients
1 Tbsp EVOO
3 tsp minced fresh garlic
1 lb (21-35 count) shrimp, peeled and deveined
1/2 c chopped fresh parsley
zest of 1/2 lemon
juice of 1 lemon

Direction
1. Place large skillet over med- hi heat and add olive oil. Saute the garlic until fragrant and soft.
2. Add the shrim and saute until pink and cooked, through, about 5 minutes.
3. Remove the skillet from the heat and add parsley, lemon zest, and lemon juice and toss to mix.

Vegetable and Chicken Curry- Paleo/AIP

Although many of the typical seasonings found in curry are eliminated for AIP, this dish is a tasty treat.

Ingredients
1 Tbsp coconut oil
2 lbs chicken breast or thigh, organic
2 cups mushrooms, diced
1 onion, diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups broccoli florets
1 carrot, peeled and sliced
1 zucchini, sliced
1/2 c. unsweetened organic coconut milk (watch for thickeners in canned products- ie guar gum, etc)
1 tsp tumeric
1/4 tsp ground cinnamon
pinch cloves
salt to taste
2 Tbsp thinly shredded basil

Directions
1. Brown chicken until cooked through in coconut oil over medium heat.
2. Add mushrooms, onion, garlic, ginger and saute until soft.
3. Add broccoli, carrots, zucchini, coconut milk, seasonings and bring to a boil.
4.  Reduce heat to low and simmer until the vegetables are tender, about 15 minutes.
5. Stir in basil and serve immediately.

*This recipe can easily be made vegan by eliminating the chicken and increasing the amount of vegetables. I suggest 4 cups brocolli and add an extra carrot and extra zucchini.
**For those not AIP, this tastes good with rice.

Chicken Nuggets the Paleo Way

After years of adventuring with diet, exercise, and more, I FINALLY have an answer. I have an auto-immune disease called Hashimoto's, which affects your thyroid. So, this was the first of the recipes I attempted on AIP (Auto-immune paleo) and it was delicious!



Ingredients
4 Tbsp Arrowroot powder
1/2 tsp sea salt
1/8 tsp black pepper
1/4 tsp garlic powder
1 c organic coconut milk
2 cups shredded, unsweetened coconut
About 3 lbs of boneless, skinless organic chicken (I used a mix of breasts and thighs), cut into strips
EVOO

Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside
2. Mix arrowroot and seasonings into a small bowl. Pour coconut milk into a separate small bowl. Place the coconut on a plate.
3. Pat the chicken dry with a paper towel.
4. Dredge a chicken strip in arrowroot mixture, dip it into the coconut milk, then dredge it in the shredded coconut.
5. Place the coated strips on the baking sheet. Repeat until all chicken is breaded.
6. Lightly brush with olive oil, then baked until chicken is cooked through and coconut is golden, turning once, about 25 minutes