Hey everyone! Guess what? Today is the day I release my very first e-book! For all of the individuals who have ever contacted me regarding how I enjoy organ meat on the Autoimmune Protocol, this e-book is for you! For everyone who finds organ meat foreign and daunting, this book is also for you! Eating nose-to-tail is also one of the best ways to respect the entire animal, making this book great for those seeking sustainability in their diet and lifestyle. Overall, the Organ Meat Makeover has over a dozen recipes dedicated to helping individuals maximize their health and healing through the consumption of offal.
Why I chose Organ Meat
Human beings have been eating organ meat since the beginning of time. Yet during the past few decades, there has been a steady and rapid decline in the practice of nose-to-tail eating. With processed food dominating grocery store shelves, the average American finds these cuts of meat as gross and unappetizing, not only creating an epidemic of selective eating, but also highly influencing the risk chronic disease and illness. Throughout the years of battling chronic Lyme Disease, I have found significant help and healing through the Paleo Autoimmune Protocol. A key factor of this diet and lifestyle is the consumption of organ meat, and after more than a year of eating this way, I decided it was time to share some of my favorite offal (but not awful) recipes with you all! The recipes themselves follow the dietary guidelines that I have personally found necessary and beneficial in my healing, including not only AIP Paleo, but also low-FODMAP, ketogenic, and low-histamine.
The book includes….
- 15 recipes: Paleo, Autoimmune Protocol, low-FODMAP, low-histamine, and Ketogenic friendly.
- FAQ: Why organ meat? What is organ meat? What is the best way to prepare organ meat? What if I don’t like the taste of organ meat?
- A simple grocery list of ingredients used throughout the book.
- A recipe index by Animal, covering cuts of beef, lamb, chicken, duck, pork, and turkey.
- Recipes using everything from heart, liver, and tripe, to marrow, gizzard, and tongue.
Note: While the recipes in the Organ Meat Makeover may follow specific dietary protocols, many of the recipes have been 100% approved by my non-organ meat eating friends and family! Remember, organ meat isn’t just for those battling chronic disease. The nutrients found in these meats are vital for all humans seeking optimal health and wellness (and not to mention cheap cuts of tasty meat).
- Asian Gizzard Lettuce Cups
- Rutabaga Dirty Rice
- Rosemary and Horseradish Pate
- Heart Skewers with Creamy Turmeric Sauce
It has been over a year since I posted a sugar cookie recipe, and my, have the times of Paleo flours changed. Last year I had great fun experimenting with different ratios, and came up with the perfect chewy yet crisp sugar cookie that even had an icing free of refined sugar. Since then, tiger nut flour and cassava flour have come to dominate the world of Paleo flours, which is why I decided to make a new recipe utilizing a more readily available flour. Of course, if you do not have mint extract, or you do not care for a minty sugar cookie, I encourage you to simply omit this ingredient and make them a regular, vanilla sugar cookie. Overall, this recipe could not be easier. They have the perfect crumb and because they do not flatten on their own, rolling them out and using cookie cutters to make fun, festive shapes works fantastic. Of course, you cannot have a sugar cookie without something to top it with. I have made various buttercream that do not use refined sugar, however, I wanted to create one more a long the lines of icing that is lighter in texture and easy to spread. All in all, I am thrilled to say I did just that by adding a bit of cassava flour to the mixture, which made for a spreadable icing that freezers great once on the cookies. While it may sound odd to add flour to an icing, the cassava flour acts as what would otherwise be the starch component in a regular powdered sugar. Because maple sugar is typically ground finer than other Paleo friendly, granulated sugars, it works best to make a smooth icing. Overall, the cookies came out fantastic, however, I must admit, my favorite part is the icing. On that note, there are 8 days till Christmas…can you believe it?!
Cassava Flour Iced Sugar Cookies
(Yields 1 1/2-2 dozen)
Sugar Cookie Ingredients
- 1 1/2 cup Otto’s Cassava flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2/3 cup non-hydrogenated palm shortening
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 cup full fat coconut milk
- 1/2 cup non-hydrogenated palm shortening
- 1 tbsp vanilla powder
- 1/4 cup maple sugar
- 1/4 cup Otto’s cassava flour
- Preheat oven to 350 degrees.
- Beat shortening, maple syrup, and vanilla in a standard mixer or food processor.
- In a separate bowl, whisk together dry ingredients.
- Add the dry to the went and beat until just combined.
- Transfer the dough to a large sheet of parchment paper, use your hands to pat the dough down into a round circle, sprinkle it with flour, and then place another piece of parchment on top of it.
- Use a roller to roll out the dough to 1/4 inch thick, then cut into desired shapes, continuing until all of the dough is used.
- Put the sheet in the oven and allow the cookies to bake for 10-12 minutes until golden brown on the bottom.
- Remove from the oven and allow to cool completely before frosting.
- To make the frosting, puree coconut milk, maple sugar, vanilla, and shortening in a food processor.
- Add in ottos cassava flour 1 tbsp at a time, then allow the mixture to puree for another 5 minutes until smooth.
- Once the cookies have cooled, frost them with the icing and enjoy.
Add 1/3 cup maple sugar for more sweetness to the cookies if desired.
Replace vanilla powder with vanilla extract in the frosting if not on AIP.
For strict AIP coconut milk, make your own or use Natural Value brand.
In order to get the proper constancy of icing, do not stir the coconut cream into the coconut milk before using. Simply scoop out 1/4 cup of both cream and water to make the 1/2 cup measurement.
Alternatively you can use 1/2 cup of pure coconut cream.
I’ve made these into bars in a 8 inch pan, baking for 15 minutes at 350 degrees.
Luke 1:46-47,49 “And Mary said: “My soul glorifies the Lord and my spirit rejoices in God my Savior, for the Mighty One has done great things for me— holy is his name.”
Awhile back, as I walked in the door when returning from a trip down to the tennis courts, I was hit with with a waft of cinnamon. Yet not just any cinnamon, but sweet, maple cinnamon, as my mother was baking off her favorite Paleo granola recipe found in Paleo in 28, a cookbook by Kenzie of Cave Girl in the City. This got my taste buds watering and therefore my mind thinking, and obviously, I simply couldn’t resist making a recipe that made one’s kitchen smell like a sweet, cinnamon wonderland much like my mother’s granola. As the winter months come around, Anti-Grain’s vegetable based flours come into great use, as sweet potato, pumpkin, and butternut squash inevitably go with the flavors of pumpkin pie spice. Simply by the smell, I knew that this coffee cake would easily win over the hearts and mouths of my “official taste testers.” That being said, whenever I bake with vegetables like plantain or sweet potato, in order for the recipe to pass the taste test, the flavor of these ingredients must be undetectable. While I personally don’t mind this, my family and friends are a bit more picky in that they don’t like tasting “dinner in their dessert.” Yet much to my surprise and delight, there was no hint of sweet potato or plantain in this coffee cake, causing it to be scarfed down quickly by those eagerly watching me take photos and waiting to dig in. As for the crumble topping, I believe I may have just stumbled upon the beginnings of a new AIP friendly granola recipe that doesn’t use tiger nuts like my previously posted recipes. All in all, this coffee cake has the perfect, ready texture on the outside, with a moist, decadent center that you cannot help but completely love. Not only that, but it is a recipe sure to make your house smell absolutely amazing!
Sweet Potato Flour Cinnamon Coffee Cake
- 1 cup Anti-Grain sweet potato flour
- 1 tbsp cinnamon
- 1 1/2 tsp grain free baking powder
- 1/4 tsp sea salt
- 1/2 cup pureed green plantain
- 1/2 cup pure maple syrup
- 1/2 cup non-hydrogenated palm shortening
- 1 tsp vanilla extract
- 1 cup unsweetened banana chips
- 1/4 cup Anti-Grain sweet potato flour
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 1/4 cup non-hydrogenated palm shortening
- Dash of sea salt
- Preheat oven to 350 degrees.
- In a food processor, puree plantain, maple syrup, palm shortening, and vanilla extract until smooth.
- Whisk together grain free baking powder, sea salt, and sweet potato flour in a separate bowl, then add to the food processor and puree until just combined.
- Grease a 6×2 inch round cake pan and cut out a piece of parchment paper to fit into the bottom of the pan.
- Evenly scoop the cake batter into the prepared pan.
- To create the topping, pulse the banana chips, cinnamon, sea salt, and sweet potato flour until crumbly, then add in palm shortening and maple syrup, pulsing until a sticky crumble forms.
- Transfer the crumble to the top of the cake batter and lightly press it down.
- Place the cake in the oven to bake for 40-45 minutes, until the cake has pulled away from the sides and the middle is no longer wet when a toothpick is inserted.
Coconut oil can be used in place of the non-hydrogenated palm shortening.
John 10:7, 9-10 “Therefore Jesus said again, “Very truly I tell you, I am the gate for the sheep. I am the gate; whoever enters through me will be saved. They will come in and go out, and find pasture. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full.”
A Note from Gabriella: I am excited to share with you all the 4th post for a series I am hosting on Beyond the Bite for the month of November called “Food That Heals.” In a nut shell, this series highlights individuals who are actively living out Hippocrate’s famous quote “let food be thy medicine, and medicine be thy food.” You can view other posts here.
Martine Partridge is an eater of real, whole, nourishing food. She is also a combatter of Crohn’s Disease. Martine is an enthusiastic advocate for using food as medicine since food has become her strongest ally in living a full and happy life in spite of autoimmunity. When Martine isn’t ogling food photos or creating scrumptious grain-free, dairy-free, legume-free, and refined-free dishes to share with friends and family, she is practicing yoga, reading a novel, or hanging with family, friends and her sweet pup, Henry. She is forever grateful to her parents for their unconditional love and incredible support, especially through the darkest days of dealing with Crohn’s Disease. Martine also admires and applauds the strength and inspiration of her fellow autoimmune warriors who refuse to let disease define them and who continue to fight against the symptoms chronic illness. For more food and lifestyle ideas, follow Martine’s blog, eathealthrive.ca. Martine welcomes and looks forward to engaging with her readers on social media as well. Find her on Instagram @eat_heal_thrive, Twitter @Eat_Heal_Thrive, Pinterest Eat Heal Thrive, and Facebook Eat Heal Thrive.
When Gabriella approached me about contributing to her blog for a series that focuses on food as medicine, I was happy and excited to participate! The food as medicine movement is close to my heart…and my colon. I’ve used food as medicine to some degree in the 20+ years I’ve been battling Crohn’s Disease. In fact, when the doctors were advising the complete removal of my large intestine, using food as medicine saved me from undergoing that life-altering surgery, and I’m happy to report that I live a full and happy life today with my digestive tract intact. I attribute my wellbeing to a continued focus on food as the fulcrum for good health. This is not to say that I am cured. I still have days in which I struggle a bit, but they are few and far between. Eating whole, nourishing food gives me back the control. I no longer live in fear of Crohn’s and its horrid symptoms. Focusing on the consumption of nutrient density and anti-inflammatory foods allows me to carry on with life relatively unimpeded by what can be a viciously serious and chronic illness. So let’s chat more specifically about some of the food that has aided me in my healing journey.
About Fresh Ginger
Keeping inflammation at bay is the name of the game when gaining the upper hand on Crohn’s. As such, I’ve come to love ginger, not just for its flavourful zip, but also for its anti-inflammatory properties. Ginger is also known to protect and heal the gut, reducing digestive woes like bloating and cramps. And, fortunately, ginger is relatively easy to source in that it is available all year round. Here’s a great kitchen hack for you: ginger keeps in the freezer for six months if it’s tightly wrapped and unpeeled. I have several 1-inch knobs of ginger frozen and on-hand, ready to be microplaned.
About Soluble Fiber
My colon appreciates the soothing qualities of cooked soluble fiber (I’ve learned this from weathering the storm of Crohn’s). Soluble fiber absorbs water and becomes gel-like when moving through the digestive tract. This gelling quality is precisely what makes soluble fiber perfect for a digestive system that needs some extra TLC because soluble fiber can help the colon reach a balance, maintaining healthy bowel movements and guarding against either extreme of constipation or diarrhea. Two foods that are particularly high in soluble fiber are apples and pears, both of which I adore!
Putting the Pieces Together
So given my love of fresh ginger as well as my adoration for apples and pears, I’m sharing this Gingered Apple-Pear Sauce because it maximizes the yumminess of all three. This recipe is a healthy treat option and one that contains a good dose of that valuable, soothing soluble fiber.
Gingered Apple-Pear Sauce
Prep Time: 10 minutes
Cooking Time: 10 minutes
(Yields 2.5 cups)
- 5 medium apples – peeled, cored, and sliced (about 5 cups)
- 4 small pears – peeled, cored, and sliced (about 2 cups)
- 1/3 cup apple juice (or water)
- 2 tsp fresh ginger, minced
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp maple syrup or honey (optional)
- 3-4 dried apricots, chopped fine (optional but a very nice addition)
- In a large skillet or Dutch oven, heat the apple and pear slices over medium heat. Pour in the apple juice (or water). Add the fresh ginger, vanilla, cinnamon, and optional maple syrup (or honey) and dried apricots. Bring to a simmer.
- Reduce heat and allow to gently simmer for 15-20 minutes until all fruit is tender and slightly caramelized.
- Remove from heat and mash by hand for a chunkier, more rustic sauce or use an immersion blender to purée to desired consistency.
- Serve warm or cool. Store in the refrigerator for 3-5 days.
Can you believe it? Thanksgiving is less than a week away! It seems like just yesterday I was posting my AIP Thanksgiving Roundup while on my way out to TN for my families Thanksgiving. Speaking of passing time, just as it heals pain and teaches us lessons, it also changes our tastebuds. Much like my parents informed me as a 5 year old when I said I didn’t like the texture of the vegetables on my plate, my tastebuds have definitely “grown up.” over time. This process of changing my tastebuds has certainly been challenged throughout the 4+ years of battling chronic Lyme Disease and having to alter my diet dramatically in order to heal. If I don’t like a food, I have learned how to remove that saying from my mindset, instead telling myself I will enjoy it, and therefore end up doing so. This tactic may sound a bit odd, and some may even declare that it doesn’t work. However, I can promise, as stated above, all it takes is time, and lots of it. Truly, you can adapt your body (and tastebuds) to anything you set your mind too. While organ meat is an example that is on the more extreme end of the spectrum, gravy just so happens to be another one of these foods. Growing up, I never got the gist of smothering the roasted Thanksgiving turkey with gravy. Gravy? What’s gravy? It just never made sense, until the past year, when I had to transition to a high-fat, ketogenic diet as part of my PK Protocol. All of the sudden, the thought of smothering my turkey in delicious, rich, and naturally fatty au jus became absolutely amazing, so much so that I was actually dreaming of gravy in the middle of the summer. After much deliberation, I was able to put together a recipe low in FODMAPs, friendly to the reintroductions I have made with the Autoimmune Protocol, while also being lower in carbs than a standard gravy recipe. Whether you use previously made bone broth, or the juices straight from the pan of your roasted turkey, this recipe is wonderfully satisfying for any gravy cravings you may have. What is even better is that all of the ingredients used are sourced from whole foods, meaning no mindlessly whisking flour. Even my family and friends loved it, stating that I must make it for everyone around the Thanksgiving table.
Savory Rutabaga Gravy
(Yields 1 1/2 cups)
- 2 cups rutabaga chunks (10 oz)
- 1 1/2 cup homemade bone broth
- 1/4 cup Tinstar Foods brown butter ghee (or) coconut oil for AIP
- 2 tsp dried rosemary
- 1 1/2 tsp sea salt
- 1 tsp dried thyme
- 1/4 tsp ground sage
- Peel, chunk, and boil rutabaga until fork tender
- Drain rutabaga and place in a food processor a long with the ghee.
- Puree until smooth, then add in rosemary, sea salt, thyme, and sage.
- Put the cover on and with the processor running, slowly pour in the bone broth until gravy consistency is reached.
If you are not low-FODMAP, add 1 tbsp garlic powder and 1 tsp onion powder.
If you are reheating the gravy, you may have to add 1/2 cup or more more bone broth to keep the gravy from thickening.
If the gravy is too thick for your liking, simply add more broth and ghee.
If you follow AIP, use coconut oil, as ghee is a stage one AIP reintroduction food.
For more information about ghee and AIP, please visit Phoenix Helix post, “To Ghee or Not to Ghee?”
1 Kings 8:28 “Yet give attention to your servant’s prayer and his plea for mercy, Lord my God. Hear the cry and the prayer that your servant is praying in your presence this day.”
Another roasted vegetable recipe? Why yes! Every week in the month of November, I will be featuring a new “Food That Heals” post, while also sharing a recipe of my own. As for today’s, in the past couple of months, my family and I got slammed with bundles and bundles of black radishes from our local CSA. While we thoroughly enjoy them shredded or chopped in salads, I wanted to come up with a different way to enjoy the tasty root vegetable. Apparently, radishes are one of the easiest vegetable to grow, as they flourish in most all types of climates. This would make sense of why they are so abundant here in New England. There are a wide variety of radishes that you may see in stores, including the Easter egg radish, daikon radish, early scarlet globe, and many others. Yet don’t be too confused, as the taste of a quite similar across the entire spectrum of options. Much like turnips, I find that individuals either love or hate radishes. Unlike their winter counterparts of squash and sweet potatoes, radishes are not sweet, nor are they anywhere near full of the same carb content. Therefore, I find one must have the right mindset and tastebuds when eating radishes. You cannot expect a sweet roasted vegetable, as the slight bite will completely turn you off from the idea of ever eating a radish again. Yet if you can appreciate them for what they are, you are sure to enjoy radishes. While my tastebuds are quite accustomed to eating no form of sugar, my family is not quite to this extreme. Therefore, I chose to roast the radishes until crispy and brown around the edges. This is our favorite way to enjoy vegetables, as the slight char makes anything taste better. By coating them in bacon fat before cooking, the radishes obtain a slightly smokey taste, which add to their depth of flavor, making them even more appetizing. I would also suggest that they would be fantastic roasted in Tinstar Food’s ghee. Overall, this recipe is perfect for those who have to limit their carb intake, yet love enjoying roasted vegetables.
Fresh Chive and Bacon Fat Roasted Black Radishes
- 1 lb black radishes
- 1/4 cup bacon fat
- 1/2 tsp sea salt
- 1/4 cup chopped chives (packed)
- Preheat oven to 425 degrees.
- Rinse, dry, and cut radishes into 1/8ths to get like-size chunks, placing them in a roasting dish.
- In a small sauce pan, melt the bacon fat, and once melted, stir in chopped chives and sea salt.
- Pour the bacon fat mixture over the prepared radishes and mix together until they are evenly coated.
- Place the roasting dish in the oven and allow the radishes to roast until tender and crispy around the edges, 35-45 minutes.
1 Timothy 2:1-2 “I urge, then, first of all, that petitions, prayers, intercession and thanksgiving be made for all people— for kings and all those in authority, that we may live peaceful and quiet lives in all godliness and holiness”