AIP/Paleo French Onion Pork Chops

Easy to throw together when you have the staples in the freezer and the fridge!

Make ahead and freeze:

Caramelized Onions (I made these and let cool in the fridge and then froze in jars)

Beef Broth (I used this with beef bones, let cool in the fridge and then froze in jars)

Make Up to a week ahead:

"Mozzarella Cheese" (This recipe)


Recipe Ingredients:

1 1/2 cups caramelized onions (recipe above)
2 cups beef stock (recipe above) + 2 tbsp reserved
1/2 tsp magic mushroom powder (leave out for AIP but adds rich flavour if you have reintroduced the ingredients)
1-2 garlic cloves, crushed
1 tsp thyme
4-6 boneless pork chops

2 tsp arrowroot flour
reserved 2 tbsp beef broth

1 cup grated "Mozzarella Cheese" (recipe above)

Directions:

In a skillet with a lid, cook onions with broth, mushroom powder (if using), garlic, and thyme until mixture boils. Add in pork chops, reduce heat, and cover until pork is cooked through. Combine flour and reserved beef broth to make a slurry. Add to skillet and stir well to thicken the sauce. Sprinkle grated cheese on top, reduce heat slightly, and replace cover for 5-10 minutes. Enjoy!

Today I served this recipe with roasted root veggies!

If you're not eating AIP, you could easily sub in boxed broth, real cheese, and regular white flour.

AIP Pumpkin Scones with Apple Butter

Ingredients

• 2 bananas, mashed
• 1 cup pumpkin puree
• ¼ cup coconut oil melted
• ¼ cup Maple syrup
• ⅓ cup coconut flour
• 1 cup flaked coconut
• ⅓ cup arrowroot starch
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon mace
• 1/2 teaspoon cloves
• ⅓ cup raisins
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 tsp apple cider vinegar

instructions

1. Preheat the oven to 350 degrees Fahrenheit and grease a cookie sheet with a bit of coconut oil.
2. Mash the bananas in a mixing bowl and stir in the pumpkin, coconut oil, and maple syrup.
3. Add the coconut flour, coconut flakes, arrowroot, and spices and mix well.
4. Mix in the raisins, salt, baking soda, and vinegar.
5. Form into a 3/4" thick round on the baking sheet and cut into 8 scones.
6. Bake for 30 minutes.
7. Separate the sections and bake until cooked through.

Serve with apple butter:

Ingredients

• 1/4 cup Honey
• 6-8 Apples, peeled and roughly chopped 
• 1 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Cloves
• 1/8 teaspoon Ginger
• Pinch Salt

Instructions

1. Add all the ingredients in a slow cooker.
2. Stir to combine and then cover.
3. Cook on high for 4 hours.
4. Remove the cover and then stir.
5. Continue cooking without the cover for another 2 hours on high.
6. Once the slow cooker has stopped, use the immersion blender to puree the apples. 

AIP Tigernut Swirl Brownies

• 1/2 cup coconut oil
• 1/3 cup organic honey 
• 3 tbsp carob powder
• 1 tsp vanilla
• 1 cup tiger nut flour
• 3 tbsp arrowroot starch
• pinch of Himalayan sea salt
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1 1/2  tbsp grass fed gelatin 
• 2 tbsp room temperature water
• 4 tbsp hot water
• 2 tbsp tigernut butter (I've used Roots and my own homemade)

Directions

1. Preheat oven to 350 degrees. 
2. Line an 8x8 inch metal baking dish with parchment paper. Glass does not always produce desired results.
3. Combine the coconut oil and honey and melt over low heat or in glass measuring cup over a pan of boiling water.
4. Add carob and vanilla and stir until combined. Cool until warm.
5. In a bowl mix the tigernut flour, arrowroot flour, salt, baking soda, and vinegar together. Add the cooled liquid ingredients into the dry ingredients bowl. Do not stir. 
6. Add the 2 tbsp of room temperature water to a measuring cup. Sprinkle the gelatin over top and allow to sit 2-3 minutes. Then add the hot water. Whisk vigorously until the gelatin egg is frothy. Pour into the brownie mixture immediately and stir to combine.
7. Transfer the batter, it will be very thick, to the lined baking dish and use a spatula or spoon or parchment paper to smooth evenly. Take tigernut butter and drop in small blobs onto the brownie. Use a knife to swirl the tigernut butter into the brownie.
8. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. 
9. Let cool completely and then cut into 12 squares.
   

   
   

All Purpose Brine

Ingredients:

10 cloves garlic, minced

8 cups water

1/4 cup Himalayan salt

1/4 cup coconut sugar

2 tsp dried thyme

1 tsp oregano

pinch mace

2 bay leaves 

Directions:

1. Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes. Allow to cool completely before using. Place defrosted turkey or chicken in an extra large bag (or make extra brine for a large container) and pour brine on over meat. Marinate for 6 hours or overnight. Cook meat as desired the next day.

Beet, Pear, and 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. 

Honey Glazed Salmon

I don't even like salmon and this was kind of tasty ;)

Ingredients:

2-4 pieces salmon (I used the Kirkland frozen individual packs from Costco)

3 tbsp key lime juice

1 tbsp oil (I used coconut)

3 tbsp coconut aminos

2 tbsp organic honey

Directions:

Thaw salmon pieces completely. Brush with lime juice. Mix honey and coconut aminos together. Heat oil in large skillet over high heat. Place salmon into skillet and brush with honey mixture. Cover and cook over medium-high heat for 4 minutes. Turn salmon pieces and brush with honey mixture. Cover and cook for 4 additional minutes or until cooked through. Remove salmon pieces from pan. Pour rest of honey mixture into pan and cook over high heat until slightly thickened. Pour glaze over salmon and serve immediately. 

Super Easy French Dip Open Face Sandwiches

Ingredients:

600g (or more!) Deli Roast Beef, shaved

1 can beef broth (or 2 if you like soaking your sandwiches in gravy)

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp italian seasoning

8 hot dog buns or hoagie buns, slightly toasted

16 slices provolone cheese

2 tsp flour disolved in 2 tsp water

Directions:

Cut roast beef into thin slices (I often buy roast beef when it is on sale and put it into the freezer. When I want to make this recipe, I thaw the beef slightly and then cut into strips while still a bit frozen.). Place buns in a single layer on a baking sheet. Toast buns on a baking sheet. Heat broth and spices until warm. Place roast beef into broth until meat is slightly warmed. Using tongs, transfer meat to buns letting au jus drip off before placing on buns. Add a slice of cheese (I cut slices into thirds) on top and return to oven to bake for 10-15 minutes or until cheese is melted and buns are slightly golden. While sandwiches are making, add flour mixed with water to broth and heat until slightly thickened. Use this as an au jus dip for your sandwiches, I serve the dip in ramekins on the side.