Beyond the Bite

Get Beyond the Tick Bite and Eat Right For Your Life.

Tigernut Flour Cast Iron Cookie Pie (Paleo, AIP-friendly, Nut Free, Egg Free, Coconut Free)

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I’ve been waiting to post this recipe for some time now.  Mainly because with New Years, comes New Years resolutions, many of which are to avoid sweet treats and sugar.  That being said, I believe Valentines Day is the perfect excuse to share a decadent dessert recipe.  I played around with the idea of a “cookie pie” for quite awhile.  At first, I started with a regular Paleo version made with almond flour, twerking it to perfection.  Then I decided to try and omit the eggs and nuts and make an autoimmune friendly variation (using carob chips of course).  The end results between the two are slightly different, the egg version being lighter and fluffier, while this cookie pie is chewy and fudge-y, just the way I like it.  You can decorate this cookie pie any which way you like.  I chose to swirl melted chocolate on the top and garnish with strawberry slices.  My vanilla icing and a few fresh raspberries would be equally delicious and festive.  On another note, if you are without a cast-iron, no fear, this recipe bakes up just as tasty in a 8×8 inch brownie pan. That being said, if you are going to use your cast iron, I recommend it be one dedicated specifically to baked goods, as any savory cooking you may have previously used the pan for may leech unwanted flavors into your baked good.

For more Valentine’s Day themed sweet treats be sure to check out this recipe roundup here.

Happy Valentines Day!

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Tigernut Flour Cast Iron Cookie Pie

Print Recipe

(Serves 8-12)
Ingredients

  • 1 1/4 cup Organic Gemini tigernut flour
  • 1 1/4 cup tapioca starch
  • 2 tbsp gelatin + 3 tbsp water
  • 1 cup non-hydrogenated palm shortening (or) ghee
  • 1 3/4 cups maple sugar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1 cup chocolate (or) carob chips for AIP
  • 1/2 batch of vanilla icing  (optional)
  • Melted chocolate or carob chips for drizzling (optional)
  • Fresh strawberries for serving (optional)

Process

  • Preheat oven to 350 degrees.
  • In a bowl, sift together sea salt, baking soda,tapioca starch, and tigernut flour.
  • In a second bowl, beat shortening, coconut sugar ,and vanilla until smooth.
  • Add the dry ingredients into the wet, mixing with a spatula until smooth.
  • Whisk together gelatin and water to create a slurry, then add to the mixer and beat quickly to combine.
  •  Fold in chocolate chips.
  • Scoop cookie dough into a greased, 10 inch cast iron pan and place in the preheated oven to bake for 20-25 minutes.
  • Remove the pan from the oven and allow to cool completely before decorating, cutting, and serving.

Recipe Notes

This recipe can be made using almond flour in place of the tigernut flour and butter or coconut oil in place of the shortening.

 

 

 

1 Corinthians 13:3 ” If I give all I possess to the poorand give over my body to hardship that I may boast, but do not have love, I gain nothing.”

Tigernut Flour and Flake Blueberry Crisp (AIP, Paleo, Vegan)

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We all have dishes that our friends or family made for us growing up that automatically take us back to our childhood.  There are quite a few from my mother, specifically, that bring back an abundance of happy memories.  One of these is  blueberry crisp. Therefore, with a few new bags of Organic Gemini products on hand, I decided to replicate my childhood favorite.  If you are new to tigernuts, they are not a nut at all, rather a starchy tuber grown throughout the Mediterranean and surrounding locations.  They are rich in prebiotics, which are ultimately responsible for keeping your gut bacteria happy.  Today’s recipe uses both tigernut flour and sliced tigernuts, the latter being both very similar to oats in both texture and taste.  Overall, the recipe could not be easier, and the end result is a sweet, oozing, berry-full dessert that is sure to please anyone.  I decided to amp things up a little and serve mine with some coconut whipped cream, which I have included below in the recipe notes.  This cool, sweet, and creamy topping highlights the crunchy topping and bursting berries underneath quite well, turning it into a scrumptious dessert for your Fourth of July!

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Blueberry Crisp

Print Recipe

(Serves 12)
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a food processor, pulse together tigernut flour, tigernut flakes, coconut sugar, and sea salt.
  • Pulse in palm shortening until the mixture is crumbly and sticks together.
  • Place blueberries in a 8×8 inch square baking pan and cover with crumble topping.
  • Place in preheated oven and bake for 35-45 minutes until top has browned and berries are oozing and bubbly.

Recipe Notes

Coconut whipped cream: chill 1 can of full-fat coconut milk overnight, then scoop out solids into a bowl, add 2-3 tbsp coconut sugar, and whip until fluffy.

 

 

 

 

Jeremiah 17:9-10 ““The heart is deceitful above all things, And desperately wicked; Who can know it? I, the Lord, search the heart, I test the mind, Even to give every man according to his ways, According to the fruit of his doings.”

Vanilla Sugar Cookie Dough Ice Cream (AIP, Paleo, Keto-Friendly)

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It is never too early to start working on killer ice cream recipes for the summer. In fact, I begin messing around with this cookie dough ice cream this past March when we had a few 70-80 degrees here in TN.  I have always been a huge fan of cookie dough, because, well, who isn’t? Add that creamy, sweet, cookie-deliciousness to ice cream, and you’ve got one dang amazing treat.  Because I cannot eat chocolate due to mast cell induced histamine issues, I decided to go with a simple sugar cookie dough instead of the typical chocolate chip cookie dough.   My goal was to make it just as scrumptious, and man, did I succeed.  It is a rather rich ice cream, so be sure to have friends around to share it with, as devouring the entire batch yourself probably won’t leave you feeling to spiffy. Overall, this ice cream is sure to satisfy all your cravings for a cool treat this summer.

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Vanilla Sugar Cookie Dough Ice Cream

Print Recipe

Ice Cream Ingredients

  • 21 oz of full fat coconut milk (1 1/2 cans)
  • 1 tbsp vanilla extract (or) powder for AIP
  • 1/2 cup coconut sugar
  • 4 egg yolks (omit for elimination phase AIP)
  • Dash of sea salt

Cookie Dough Ingredients

Process

  • Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium-low heat until sugar and salt have dissolved.
  • If using, break the egg yolks into a separate mixing bowl and slowly temper in 1/2 cup of the warmed coconut milk, whisking vigorously to ensure the eggs do not scramble.
  • Whisk the tempered egg mixture back into the sauce pot and remove from the heat, allowing to cool completely before churning.
  • To make the cookie dough, use a food processor or hand mixer to combine cream the coconut sugar, vanilla extract, and fat of choice.
  • Whisk together the dry ingredients and add to the wet mixture, mixing until a dough has formed.
  • If the dough is too wet, stick in the fridge to firm up, otherwise create bite-size pieces of cookie dough with your fingers, placing them on a platter to later drop into the ice cream.
  • Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10-15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5-10 minutes until the consistency of soft serve.
  • If you would like your ice cream harder, scoop into a shallow dish and place in the freezer.  Otherwise, serve ice cream as is and enjoy.

Recipe Notes

Almond flour can be used in replace of the tigernut flour.
Make keto-friendly by subbing out the sugar with your favorite sugar substitute and use a low-carb flour such as almond, in place of the cassava and tigernut.

 

 

 

 

Psalm 56:4 “ In God I will praise his word, in God I have put my trust; I will not fear what flesh can do unto me.”

Baked Fish Sticks with Cucumber Dill Relish (AIP, Paleo, Low-FODMAP, Keto Variation)

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Awhile back when I was home in New England for Christmas break, my mom and I set out for our usual grocery store haul to Whole Foods.  While I spend the majority of my time in the produce oil picking out a plethora of fresh greens, herbs, and miscellaneous items such as radish sprouts, fresh ginger, and stalks of lemongrass, I decided to grab a couple containers of plantain chips on my way through to the cash register.  I wanted to do something different with them, something unique.  While I had my thoughts about making some type of flatbread with them, I first decided to grind them up into a fine powder in the food processor.  This trick has been used many times before for plantain chip chicken fingers (as seen here), which then got me thinking about making a seafood version.  Battered shrimp was first on my mind, however, I then remembered the freezer full of fish back home and realize that should probably be first on my list, hence fish sticks were born!  Of course, I couldn’t serve the fish sticks without some type of sauce, which is why I created a riff on the typical mayo and sour cream based tartar sauce.  While it would typically use pickle relish and lemon juice, I  decided to keep my variation low in histamine, using chopped cucumber in place of the relish and omitting the citrus altogether.  Overall, this recipe is a great way to get more seafood into not only your diet, but also your kids.  Though I am no parent, I am an older sister to a picky and loud younger brother that, while he is starting to “mature,” is still rather vocal about what is on his plate.  Thankfully, and honestly, to my surprise, he didn’t mind these fish sticks one bit as he dipped them in ketchup and scarfed them right down, proving them to be quite the crowd pleaser.

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Baked Fish Sticks with Cucumber Dill Relish

Print Recipe

(Serves 2-4)

Ingredients 

  • 1 lb firm white fish
  • 1 1/2 ground plantain chips (from 2-3 cups of chips)
  • 1 tsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1 cup minced cucumber
  • 1/2 cup finely chopped dill
  • 1/2 cup minced green onion

Process

  • Make the sauce by whisking 1/4 cup olive oil, minced cucumber, dill, green onion, and 1/2 tsp of sea salt together in a bowl.
  • Preheat oven to 400 degrees, line a baking sheet with parchment paper, and place a wire rack on the sheet.
  • Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.
  • Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet. Repeat with remaining fish.
  • Once all of the fish sticks are prepared, place the baking sheet in the oven and allow the sticks to cook for 20-30 minutes depending on how thick your fish is.
  • Lastly, remove your fish sticks from the oven, allow to cool slightly, then serve with cucumber dill sauce.

Recipe Notes

To avoid mixing the olive oil and flour mixture, use one hand to coat the fish sticks in oil, and then your other hand to coat them in the plantain mixture.

The thinner your fish, the faster it will cook in the oven.

Keto variation: use almond flour in place of the plantain flour and use 1 egg in place of the olive oil.

Keto & AIP variation: use ground Pork Dust pork rinds in place of the plantain flour.

 

 

 

Philippians 2:8 “8 And being found in appearance as a man, He humbled Himself and became obedient to the point of death, even the death of the cross.”

Cassava and Tigernut Flour Iced Ginger Scones (AIP/Paleo)

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I’m a little late on the sweet-treats train, as yesterday was Easter.  However, I’ve been a bit busy lately with finishing up my quarter in school (we begin again April 4th), and I simply wanted to take an electronic break.  So, today’s recipe will just have to be for another special occasion in your future. I’ve made soda bread, cinnamon rolls, muffins, cakes, cookies, and more, however, I have never tackled a scone recipe, until today.  Scones are a pastry that originated from Scotland, where they were originally a type of quick bread made with oats and ingredients of the sort. They then became very popular in England after the Duchess of Bedford fell in love with them.  This trend has continued throughout the decades, as scones are lower in sugar and great served at breakfast, brunch, and even dessert, with a nice cup of tea or coffee (if that is your kind of thing).   That being said, the addition of mix-ins and icing is certainly an all-American touch, as British scones are typically made with much less sugar and kept plain to then be topped with plenty of jam or preserves.  Sometimes they will have added cheese, currants, or raisins.  Most all American scones on the other hand, have a bunch of mix ins such as dried fruit, chocolate, nuts, or in the case of today’s recipe, ginger and blueberries.  Overall, scones they are one of the most versatile pastries out there, which is why I decided to finally tackle them and make an Autoimmune Protocol friendly version. Please enjoy!

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Cassava and Tigernut Flour Ginger Scones

Print Recipe

(Serves 6-8)

Scone Ingredients

  • 1 cup Otto’s cassava flour
  • 1 cup Organic Gemini tigernut flour
  • 1/2 cup pureed green plantain
  • 1/2 cup non-hydrogenated palm shortening
  • 1/2 cup maple sugar
  • 1 tbsp grain free baking powder
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup full fat coconut milk

Filling Ingredients

  • 1/2 cup maple sugar
  • 1/4 cup pure coconut cream
  • 1/4 cup room non-hydrogenated palm shortening
  • 1/4 cup fresh ginger – minced
  • 1 tbsp ground ginger
  • 1/4 tsp sea salt

Icing Ingredients 

  • 1/2 cup non-hydrogenated palm shortening
  • 1/2 cup full fat coconut milk
  • 1/2 cup maple sugar
  • 1/4 cup coconut flour (or) cassava flour
  • 1 tbsp ground ginger
  • 1/4 tsp sea salt

Process

  • To make the scone dough, pulse together cassava flour, tiger nut flour, maple sugar, baking powder, and sea salt in a food processor.
  • Next, drop in cold lard 1 tbsp at a time, pulsing until the mixture has become the texture of sand.
  • Add in pureed green plantain, vanilla extract, and coconut milk,  pulsing until just combined, then scoop the dough out onto a large piece of parchment paper.
  • Flatten the dough into a rectangle and cover with another piece of parchment, placing in the fridge to chill.
  • While the dough is chilling, make the filling by pureeing the shortening, maple sugar, fresh and ground ginger, coconut cream, and sea salt in a food processor until smooth.
  • Once chilled, remove the dough from the fridge and use a rolling pin to roll it out to a large, 1/4-1/8th inch thick rectangle.
  • Preheat oven to 375 degrees.
  • Spread the past evenly across the rectangle of dough, then sprinkle remaining tbsp of chopped ginger over it.
  • Starting from the short end, roll the dough into a long log, then cut into 6-8, like-size rolls, placing them on a parchment lined baking sheet, and putting in the preheated oven to bake for 25-30 minutes until golden brown around the edges.
  • While the scones are baking, prepare the frosting by pureeing everything but the coconut or cassava flour in the food processor until combined, then add in the flour and allow to puree until whipped and smooth.
  • Remove the scones from the oven and allow to cool slightly before dolloping with frosting and serving.

Recipes Notes

You can get both the coconut cream and milk by chilling 1 can of full fat coconut milk in a fridge overnight.
Reduce the sugar to 1/4 cup if you want a less sweet scone.
1/2 cup of arrowroot flour or Otto’s cassava flour can replace the coconut flour in the frosting.

 

 

 

 

1 Timothy 2:5-6  “For there is one God and one Mediator between God and men, the Man Christ Jesus, who gave Himself a ransom for all, to be testified in due time.”

Salted Caramel Fudge (AIP, Paleo, Keto Friendly)

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You can’t go wrong with fudge.  You also can’t go wrong with anything titled “salted caramel,” so why not put the two together? Ever since my mother was young, she has been spending the summers up in Cape Cod, MA, which is a tradition that she kept with my brothers and I as well.  Downtown, there is the incredibly popular “Candy Manor,” a shop supplying both eager tourists and “yocal locals” alike with everything from penny candy, to truffles, chocolates, and their specialty fudge.  You don’t even have to walk into that little shop to smell the overwhelmingly rich smell of fudge.  Whether it be peanut butter swirl, marshmallow flush, peppermint, oreo, or cranberry pecan, they have every type of flavor anyone could ever want.  Aside from the unforgettable smell, the last memory I have of tasting this fudge dates back to when I was around the age of 10.  It is a taste I will never forget and is something that had a large influence on today’s recipe that I created back around the Holidays. Around Thanksgiving, Christmas, and New Years, there are a lot of sweet treats going around.  However, because my body is not in a place where it can handle AIP cookies and things of the like, I choose to go for fudge instead.  With the combination of Tinstar Food’s brown butter ghee, maca powder, and coconut products, the fudge on its own is naturally sweet.  Overall, it is a very versatile recipe.  That being said, I would say that the best version is that which contains both coconut oil and ghee, as well as maca powder, which, as a note, is not 100% AIP friendly. Together, these ingredients make for a perfectly decadent fudge.  If you want your fudge to have texture, do not puree the shredded coconut into the fudge.  On the other hand, if you want a creamy, smooth, melt-in-your-mouth kind of fudge, then go ahead a puree away.  All in all, this fudge has a strong resemblance of sweet, salt, and oh so yummy salted caramels, only in a protein packed, fudge form. What could be better?  If you are not following the AIP, feel free to add chopped walnuts or pecans.

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Salted Caramel Fudge

Print Recipe

(Serves 4-6)
Ingredients

Process

  • In a food processor, puree the first six ingredients together until smooth.
  • Next, either pulse in the shredded coconut until broken down (or) mix it in by hand to keep it in shredded form.
  • Scoop the mixture into desired candy molds or a standard loaf pan lined with parchment paper, then stick whichever container you use into the freezer to allow the fudge to set.

Recipe Notes

To make low-FODMAP, omit coconut flour and shredded coconut.

Sprinkle with more sea salt for garnish.

 

 

 

 

 

2 Timothy 1:7 “For the Spirit God gave us does not make us timid, but gives us power, love and self-discipline.”

Chewy Nutter Butter Cookies (AIP/Paleo)

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This week is midterm week in school, which means I am pretty much jammed packed with homework and studying.  Thankfully, I was able to find time last week to official publish the Organ Meat Makeover, and since Valentine’s Day is less than a week away, I figured I’d go ahead and squeeze in a recipe that I’ve been teasing you all about on Instagram for sometime now.  How to start? Well, the texture of today’s cookies is absolutely fantastic.  While I typically try and make sweet treats that are “coconut free,” I decided to embrace coconut in this recipe, and much like the name implies, highlight common coconut ingredients.   With just a bit of gelatin to bind the cookies, these sweet little morsels have a great crust on the outer edges that, once bitten into, gives way to a perfectly chewy interior.  In a way, both the looks and texture of these cookies remind me of the famous peanut butter cookies that have the criss cross marks on the top as well.  They are a sturdy cookie that you won’t have to worry about breaking or crumbling if taking them on a trip or traveling with them.  When my older brother taste tested this recipe, he thought they were peanut butter coconut cookies before I even said anything.  After I told him that it was tigernut flour that gave the cookies their nutty flavor, he still thought they highly resembled a peanut butter cookie, which is why I chose to title the recipe as “nutter butter.”  My mother was also a huge fan of these cookies, though to her tastebuds she tasted more coconut than any actual nut.  Overall, these cookies encompass both the “nutter” and “butter” part of their name, as they are naturally super buttery in flavor even when using coconut oil (rather than ghee). As noted previously, they have a great crunch and chew to each bite, and can easily be served without any icing, as they are naturally rich in flavor.  That being said, if you are looking to spruce up your cookies, topping them with a simple icing, or slathered with a bit of ghee or coconut oil makes for an incredibly decadent treat. Of course, if you do not feel like rolling and cutting the cookie dough, simple make in the style of a peanut butter cookie, using a fork to both flatten the cookie before baking and to create the criss-cross design on top.  All in all, either version works good, and it really just depends what you are in the mood for.  Of course, for Valentine’s Day, I highly encourage forming them into heart shape cookies.

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Chewy Nutter Butter Cookies

Print Recipes

(Makes 1 dozen)
Ingredients

Process

  • Preheat oven to 350 degrees.
  • In a mixing bowl, sift together coconut flour, tigernut flour, shredded coconut, gelatin, sea salt, and baking soda.
  • Melted the coconut oil and add to the dry mixture a long with the maple syrup, maple sugar, and vanilla extract.
  • Use a spatula or fork to stir the mixture together until a wet dough has formed, then allow the dough to sit for 3-5 minutes to allow the coconut flour to soak up some of the moisture.
  • Either use your hands to roll the dough int 6 like-size balls, place them on a parchment lined baking sheet, and then use a fork to press them down, making criss cross marks on the top of each cookie (or) roll the dough out to 1/4 inch thickness and use desired cookie cutters to create shapes.
  • Place the cookies in the oven and allow them to bake 13-15 minutes if criss-cross, and 10-12 minutes if using the cookie cutter method.
  • Remove the cookies from the oven and allow to cool for a couple minutes before placing on a wire rack for further cooling and icing if desired.

Recipe Notes

To make coconut oil-free, substitute non-hydrogenated palm shortening or Tinstar Food’s brown butter ghee in place of the coconut oil.

The shredded coconut can be replaced with Vital Protein’s collagen powder (this variation makes rolling them out easier).

Otto’s Cassava Flour can be used in place of the coconut flour, though I personally like the coconut flour version better.

 

 

 

 

Matthew 5:44 “ But I say to you, love your enemies, bless those who curse you, do good to those who hate you, and pray for those who spitefully use you and persecute you.”

Announcing the Organ Meat Makeover by Gabriella Schneider (AIP, Paleo, Low-FODMAP, Keto, & Low-Histamine)

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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).

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Recipes included…

  • Asian Gizzard Lettuce Cups
  • Rutabaga Dirty Rice
  • Rosemary and Horseradish Pate
  • Heart Skewers with Creamy Turmeric Sauce


>>>Buy the Organ Meat Makeover<<<

 

Fried Turkey Nuggets (AIP, Paleo, Keto, Low-FODMAP)

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One of the Sundays I had over break, I spent a good half a hour butchering a turkey that our friends gave us.  It went surprisingly well, filling our freezer with plenty of turkey to eat throughout the winter.  Though we froze most of it, I decided I wanted to create a recipe for my brother.  I chose to make turkey nuggets, a play on the typical chicken nugget.   First, I tried baking them, but that didn’t seem to work.  The flour didn’t brown, and the nuggets were not crisp and tender like I had hoped.  Therefore, I knew I had to go the alternate route, which was pan frying them.  To my delight both the elimination phase AIP and stage 1 re-intro AIP versions came out fantastic.  Both were crisp and crunchy on the outside, with tender, juicy meat inside.  While I was extremely excited with the results, I knew my brother would be the ultimate test.  As he quickly ran to the lunch table and grabbed his first nugget, his exclamation was priceless.  “dang, these are really good!” he said, and the best part about it was that he had picked up an egg-free nugget, proving both variations to be equally a success.  I made sure that he saved a few for my mom (though he wanted to eat them all), and she said that they were simply amazing, perfect looking nuggets.  Overall the herbs added to the batter don’t make these nuggets taste like an Italian dish.  Instead, they serve as layers of flavor that work together to create a mighty tasty nugget.  While the ingredients list might seem a little overwhelming with the different variations, you will notice that the process is really quite simple.  I recommend reading the recipe notes below for tips and tricks on making the most out of your frying experience.  If you are going to make elimination phase AIP & Keto friendly nuggets, definitely read the recipe notes, as they contain key information about how to cook your turkey.

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Fried Turkey Nuggets

Print Recipe

Ingredients 

  • 1 lb turkey – cut into 1-2 inch pieces
  • 1 cup avocado oil

Dry Mixture (AIP, Paleo)

  • 1 lb, skinless, boneless turkey
  • 1 cup Otto’s cassava flour
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp ground onion (omit for low-FODMAP)
  • 1 tsp ground garlic (omit for low-FODMAP)
  • 1 tsp sea salt
  • 1/4 tsp dried oregano

Dry Mixture (Keto) 

Wet Mixture  (stage 1 AIP re-intro, Keto)

  • 2 egg yolks
  • 1 tbsp avocado oil

Wet Mixture (Elimination phase AIP, Keto)

  • 1/4 cup avocado oil

Process

  • Cut your turkey (white or dark meat) into 1-2 inch pieces.
  • Whisk together the dry mixture in one shallow bowl, then whisk together the wet mixture in a second shallow bowl. If you are using pork rinds, grind them in the food processor to make them into a fine powder. 
  • Cover a large baking sheet with parchment paper and place a wire rack on top.
  • Prepare the turkey nuggets by first dredging the meat in the egg (or) oil mixture, and then place it in the flour mixture, tossing around until coated, and putting on a plate. Repeat with remaining meat.
  • Heat your 1 cup of avocado oil in a large, 2 inch deep skillet, on medium heat until crackling and hot.
  • Once hot, add the breaded nuggets, allowing to cook 3-4 minutes per side until golden brown on each side, then remove with a slotted spoon and place on the prepared baking sheet. Repeat with remaining meat, then serve. *If you are using pork rinds, see notes below.

Recipe Notes

Place a splatter screen over your skillet to avoid excess oil being all over your kitchen.

If you are making an elimination phase AIP & Keto recipe using ground Pork Dust pork rinds, DO NOT fry.  Simply bake in the oven at 400 degrees for 20-30 minutes.  The cooking time will depend on the size of your turkey pieces.

To make less of a mess, use one hand to dredge the meat in the wet ingredients, and your other hand to dredge in the dry ingredients.

 

 

 

 

Ephesians 4:7 “ But to each one of us grace was given according to the measure of Christ’s gift.”

AIP Paleo New Years Eve Meatball Roundup

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Meatball3s

Two things.  First, tomorrow is the first day of 2016, can you believe it?! Second, there is nothing better than a good meatball.  Not only are they tasty, but they are a very versatile dish that can be served as an appetizer, main dish, and even eaten as a snack.  Because of this, I thought there would be no better recipe roundup for New Year’s Eve than one filled with meatballs! Whether you have a party or get-together to attend, AIP friendly meatballs are one of the easiest dishes to pass by anyone. So go ahead, get cooking, and Happy New Year to all!!

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Pork

Pork Stuffing Meatballs – Eat Heal Thrive

Italian Meatballs – Gutsy by Nature

Greek Meatballs – Eat Heal Thrive

Anything Goes Meatballs – Joanna Frankham

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Turkey

Apple Spice Glazed Meatballs

Ginger Sage Meatballs – Whole Life Full Soul

Cavolo Nero Cabbage Meatballs – Comfort Bites

Thai Meatballs – Comfort Bites

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Lamb

Sweet and Sour Glazed Meatballs

Fig Meatballs – Enjoying this Journey

Greek Meatballs – Paleo Cajun Lady

Orange Tarragon Meatballs – Whole Life Full Soul

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Bison

Citrus Bison Meatballs – Autoimmune Paleo

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Beef

Ginger Spice Meatballs – Adventures in Partaking

Sweet Potato Molasses Meatballs – Heal Me in the Kitchen

Citrus Herb Meatballs – Sweet Potatoes and Social Change

Healthy Meatballs – It’s Me Charlotte

Asian Meatballs – Joy Filled Nourishment

Popcorn Meatballs – Sweet Potatoes and Social Change

Party Meatballs – Enjoying this Journey

Sweet and Sour Meatballs – Gutsy by Nature

Rustic Meatballs – A Squirrel in the Kitchen

Basic Oregano Meatballs – The Paleo Mom

Swedish Meatballs – Sweet Treats

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Veal

Anti-inflammatory Meatballs – Grazed and Enthused

Hidden Liver Meatballs – Provincial Paleo

Rose Veal Bacon Bites – Comfort Bites

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Chicken

Cinnamon Raisin Meatballs – Grazed and Enthused

Cranberry Relish Meatballs – Grazed and Enthused

Chicken and Ginger Mini Meatloaves – Healing Family Eats

Isaiah 46:4 “Even to your old age and gray hairs I am he, I am he who will sustain you. I have made you and I will carry you; I will sustain you and I will rescue you.”