Recipes for the Week (AIP, PALEO, GLUTEN FREE)

After much deliberation, I took the plunge and began a round of the Autoimmune Paleo  diet (AIP).  Keep on reading to find out what I cooked to keep my taste buds singing and keep my mind off of what I could not have.

 

Sauces

In my humble opinion, sauce makes everything B.E.T.T.E.R.

Nomato Sauce– Nightshades are eliminated on this diet, so no tomatoes for me.  This sauce proved to be a good alternative.  I made a big patch and froze some of it.  I plan to use it as an alternative for tomato paste and tomato sauce.

AIP Barbecue Sauce.  This sauce was excellent!  I made it JUST FOR ME.  My intentions were to have it all week but my family had a sample and loved it too…so much for the all week idea.  Instead of molasses I used 5 dates.

Sides

I made most of my sides at the beginning of the week, put them in mason jars and mixed and matched them with different protein throughout the week for breakfast lunch and dinner.  I liked having a variety to choose from at each meal.

Yucca Fries (Cassava) These were so easy to make and absolutely delicious.  I ate them with my barbecue sauce.

Butternut squash.  I simply peeled and cubed the butternut squash, tossed them with avocado oil and sprinkled a little salt and popped them in the oven at 375 for 50 minutes.  This method gives the butternut squash a really sweet taste and who doesn’t like sweet?

Oriental yams. I peeled and cubed and tossed with coconut oil and put it in the oven at 400 for 45 minutes.  Keep watch as cooking time may vary. These were SOOOO GOOD!  I typically roast them whole but decided to do something different.  They are delicious both ways.

Cabbage.  I steamed my cabbage with a little bit of olive oil with onions and garlic.

Roasted chayote squash

Protein

I was beyond thrilled when I made Jamaican style red snapper.   To make it AIP friendly, I just seasoned with salt, vinegar, and onions and it still turned out flavorful!

I made pork tenderloins and orange roughy using this method.  However to make it AIP friendly, I used tigernut flour instead of almond flour.  I seasoned the flour with salt and a few dried herbs.  Instead of dipping the pork and fish in the eggs, I dipped it in a little bit of olive oil and then coated it with the tigernut flour.  Both were delicious with a hint of sweetness.

I baked 3 chickens using my fall off the bone method.  I put some of the nomato sauce, along with some mushrooms, sautéed onions and garlic in the pan with the chicken.  After the chicken was done, I blended most of the liquid in my vitamix blender to make one seriously delicious gravy!

Chicken liver.  They stress consuming more offal on the AIP.

 

Snacks

While coconut is permitted on the AIP and I happen to LOOOVE the taste, I realize that I have a slight sensitivity and can only consume a little at a time.  Of course I was super disappointed about this and was in denial for quite some time.  I got to googling and discovered that there is an alternative that fits the AIP diet, this alternative is tigernuts.  Tigernuts? Yeah that was my initial response as well. Read this article and be prepared to be enlightened. I bought some tigernut flour and raw tigernuts.  I made tigernut milk with the raw nuts and sweetened it with a few dates (DELICIOUS).

 Plantain chips-these are definitely my default snacks.

Fruit– I limited my fruit intake to one a day, I am realizing that my body doesn’t respond well to too much sugar, even if it is from fruit.  I know…tell me about it!

Hope you give some of these recipes a try even if you are not doing the AIP.  Happy cooking!

 

 

Simple Cucumber Salad Recipe

 

I love simple side dishes that makes my taste buds sing.  The cucumber recipe below meets these qualifications.  Give it a try and let me know if you like it.  What is your go to simple side dish?

 Simple Cucumber Salad Recipe

Ingredients

 

  • 1 cucumber chopped
  • ½ cup olives chopped
  • ½ of a medium red onion diced
  • 2 TBS extra virgin olive oil
  • Salt and pepper to taste

Directions

Place all of the ingredients in a mason jar.  Close and shake the jar until the oil is evenly distributed on the content of the jar.  Season with salt and pepper to taste.

To make this salad creamier, you can omit the olive oil and use a paleo ranch dressing instead.  I have tried different paleo ranch dressing and have to say my favorite is the one from the Everyday Paleo cookbook.

 

 

 

 

photo by:

Jerk Chicken Seasoning

 

I am Jamaican and yes I LOVE jerk chicken.  When I make it I use the Walkerswood Jamaican Jerk Seasoning.  It is an EXCELLENT seasoning.  It is not dry but it is more like a paste.  You can get it in either hot, medium or mild. I personally prefer the hot version.  I typically rub it on my meats the night before I cook it. This allows the flavors to really get in the meat providing wonderful results.  I sometimes put it on the meat and put the meat in a Ziploc bag and put it in the freezer until I am ready to cook it.   This process takes the taste to another level. There is no need to add any other seasonings to your meats when using this product, it is just that good! I love putting it on chicken thighs, legs, and wings.  I have also put a little of it in my ground meat when making hamburgers.  When the weather permits, I put the meat on the grill.  Cooking it in the oven works as well.  I put the meat on a cooking wrack and cook at 400 for approx. 1 1/2hour (cooking time may vary depending on your oven).

 

The last time I made jerk chicken I served it with crispy baked okra , fried plantain, and a side salad.  I encourage you to give it a try and come back and let me know what you think!

 

Easy Chili Recipe for a Crowd

With a family of 8, as far as I am concerned EVERY NIGHT I am cooking for a crowd!  Hence the fancy name, “Anika’s chili for a crowd.”  Hope you enjoy it as much as we do!

Anika’s chili for a crowd!

Ingredients

4 Ponds ground beef (can substitute ground turkey if you prefer, both yield delicious results)

2 tablespoon ghee or cooking fat of choice

2 medium onions chopped

6 garlic cloves minced

4 cans of 14.5 oz. diced tomatoes

2 cans 60z tomato paste

4 cups water

4 bay leaves

2 ½ tablespoon ground cumin

2 tablespoon oregano

1 tablespoon basil

1 tablespoon salt

1 teaspoon cayenne pepper (add more if you like chili with a kick!)

 

Directions

  1. Add ghee to hot pot
  2. Add the onions and sauté for 5 minutes,
  3. Add minced garlic and sauté for another 3 minutes
  4. Remove onion and garlic from pot
  5. Brown ground beef
  6. Drain fat from the meat
  7. Once fat is drained, add the meat along with the onion mixture back to the pot
  8. Season beef with salt and black pepper
  9. Add all the remaining ingredients (water, diced tomatoes, tomato paste, bay leaves, ground cumin, oregano, basil, and cayenne pepper).
  10. Bring mixture to a boil
  11. Turn stove down to low .
  12. Let simmer uncovered on low for 30 minutes
  13. ENJOY!

Serve with side salad and this Paleo “cornbread” muffin recipe.

 

 

4 Tips for Moist Meatloaf

I remember the first time I attempted to make meatloaf 14 years ago.  I was newly married and there were a few dishes I knew how to cook. I was determined to expand my cooking repertoire.  The meatloaf was an epic fail but being the tenacious person I am, I did not give up.  I have picked up different tips along the way to guarantee a great meatloaf EVERYTIME!  Watch the video below for four simple tips.  Enjoy!

Paleo Fish Tacos

 

I think I am officially addicted to fish tacos.  I have my cousin to blame. I found a great recipe on line but made a few changes to suit my taste buds and to cut down on time.  Below are my changes.  You can find the original recipe at Paleo Magazine.

Ingredients

  • 1 lb. cod cut into cut into ½ inch by 3-4 inch strips (Trader Joes sells wild caught cod pieces that are perfect for this dish)
  • ½ cup coconut flour
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 2 teaspoons cumin powder
  • dash of pepper
  • Coconut oil for frying

Shell & Toppings Ingredients

  • Lettuce leaves to be used as shell
  • All natural salsa (Costco sells great tasting organic salsa)
  • Sliced avocados
  • Thinly sliced red onions
  • Shredded cabbage

Instructions

Mix all dry ingredients together in a bowl and coat the fish with the flour mixture.  Fry fish pieces in coconut oil.

Place a few pieces of fish on lettuce leaf and top with avocado slices, sliced onions, shredded cabbage, and salsa. Enjoy!