Crispy Roasted Pig Head with Mixed Herb Salad (AIP/Paleo, Keto)

October 11, 2016 by beyondthebite4life 3 Comments

PigHead

It honestly feels like a decade since my last blogpost. A lot has been going on lately with starting back up with school while simultaneously coming down with an awful flu. I’m working on writing up a post to update ya’ll on what my life been like for the past six months, but in the meantime, I decided to pass on a recipe I made last fall. Yes, for everyone reading the title of today’s who was born and raised in America, with no blood lines anywhere else in the world, today’s recipe may leave you gagging, with wide eyes, or in just plain rebellion of reading on further. Really, I can’t say anything to that except for that you are simply missing out. Yet if you are one of the individuals who just so happens to have an open mind, or are simply too intrigued by today’s recipe that you are making yourself continue to read, then high 5’s to you. Much like any organ meat recipe, forget what the term “head” means, rather, just think of it simply as another part of the pig that we should (yes, should) be eating. Not only because it contains some of the most delicious, succulent meat on the pig, but because in order to respect the whole animal, everyone in the world should be eating nose-to-tail. Of course, this is far and few between here in the U.S., however, pig roasts (i.e. the whole pig, head and all) are quite popular in Caribbean, Cuban, Puerto Rican, and Hawaiian cuisine (to name a few). Whenever I watch the Food Network and I see a pork roast, I am insanely jealous. However, after our local farmer asked if I would be interested in the organ meat, head, and hocks from their heritage breed pigs, I simply couldn’t resist saying yes. Of course, I chose to roast the head when my brother was away at youth group, as to avoid any extra gagging noises that may have filled the house. That being said, if you, your family or friends are not entirely fond of the thought of eating “head,” cutting the meat into portions before serving is a great way to trick their minds into believing they are simply eating the most delicious pork roast they have ever tasted in their life. Due to the meat being rich and fatty, I chose to eat my meat with a light and refreshing herb sauce that offsets this, while also adding more depth of flavor to the dish. Overall, while roasting a pig (head) may sound daunting, it could not be easier. The ingredients that you roast your meat with can be as complex or simple as you like. I personally chose to use only sea salt, and man, did it come out fantastic. If you are interested in more nose-to-tail recipes from yours truly, be sure to check out the Organ Meat Makeover for more offal goodness.

Crispy Roasted Pig Head with Mixed Herb Salad

Print Recipe

(Serves 6-8)
Ingredients

1 cleaned pig head (ask the butcher to do this step to make it easier)
1 tbsp sea salt
1/4 cup chopped fresh mint
1/2 cup chopped fresh dill
1/2 cup chopped fresh green onion
1/4 tsp sea salt
1/2 tsp fresh grated horseradish

Process

Preheat the oven to 375 degrees.
Rinse, thoroughly pat dry, and lace the pig head in a large roasting dish, then rub it down with 1 tbsp sea salt.
Place the head in the oven to bake for 1 1/2 hours, then turn the heat to 325, and allow it to roast for another 2 hours.
Prepare the herb sauce by finely chopping the mint, dill, and chive, whisking together in a bowl with the olive oil, sea salt, and lemon juice.
Once done roasting, remove the head from the oven and cut it into pieces and serve with the herb sauce.

Proverbs 19:20-21 “Listen to counsel and receive instruction, That you may be wise in your latter days. There are many plans in a man’s heart, Nevertheless the Lord’s counsel—that will stand.”

Ginger Sage Pork Liver Pate (AIP, Paleo, Low-FODMAP, & Keto Friendly)

March 21, 2016 by beyondthebite4life Leave a Comment

I have become a sucker for pate. This is probably due to the creamy texture and rich taste, a combination that is truly hard to beat. This past fall, my family purchased a whole head (heads and all), from local farmer friends. On top of all of the amazing nose-to-tail cuts that we got from the pig, the farmer also gave me a bunch of liver for free (BONUS!). Due to their kind generosity, our freezer is packed full of pork liver, so much so it is almost a bit overwhelming. While I eat liver at least 3 times a week, I have yet to put a dent into the pounds and pounds that we have. Therefore, I decided to make a pate recipe out of it, as a single batch uses 1 lb (i.e. 1 package of the many). While I’ve previously made an Asian and Herbed Pate, I decided to combine the two into one recipe with the use of ginger and sage together. Overall, the pate has quite an unique and delicious flavor profile. There is a subtle earthiness from the liver and sage, while the fresh ginger adds a bit of zip and zing to each bite. While the pork rind topping is optional, it adds a nice, light crunch to the otherwise nutrient and flavor dense pate. I served the pate to my father, who enjoyed it with plantain chips, while I personally ate some using roasted nori sheets. All in all, you can’t go wrong with this pate. Whether it is served as an appetizer, snack, breakfast, or lunch, anything from sweet potato chips, cucumber slices, raw carrot sticks, or even roasted veggies can easily be dipped in this pate to make for a delicious and nutritious dish. If you are interested in more out-of-the-box organ meat recipes, be sure to check out my new e-book, the Organ Meat Makeover!

Ginger Sage Pork Liver Pate

Print Recipe

(Serves 4-6)
Ingredients

1 lb pork liver
1/2 cup pork lard
1/2 cup fresh sage leaves
1/4 cup fresh chopped ginger
1 tsp sea salt
2 tbsp bone broth
3/4 cup Pork dust pork rinds
1 tsp ground ginger

Process

In a large skillet, heat 2 tbsp of lard on medium heat and once hot, cook pork liver until no longer pink in the center.
In a food processor, pulse together sea salt, ginger, and sage leaves until broken down, then add in remaining pork lard.
Once the liver has cooked through, add it to the food processor, letting it run until broken down, then puree in bone broth until smooth.
Scoop the pate into desired serving dishes and place in the fridge to set.
To make the topping, mix together ground ginger and pork rinds and press onto the top of the pate, then garnish with a fresh sage leaf if desired. *Do not top the pate until set orals the pork rinds will get soggy.

Revelation 7:17 “For the Lamb in the center of the throne will be their shepherd, and will guide them to springs of the water of life; and God will wipe every tear from their eyes.”

AIP Paleo New Years Eve Meatball Roundup

December 31, 2015 by beyondthebite4life Leave a Comment

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!!

Pork

Pork Stuffing Meatballs – Eat Heal Thrive

Italian Meatballs – Gutsy by Nature

Greek Meat balls – Eat Heal Thrive

Anything Goes Meatballs – Joanna Frankham

Turkey

Apple Spice Glazed Meatballs

Ginger Sage Meatballs – Whole Life Full Soul

Cavolo Nero Cabbage Meatballs – Comfort Bites

Thai Meatballs – Comfort Bites

Lamb

Sweet and Sour Glaz ed Meatballs

Fig Meatballs – Enjoying this Journey

Greek Meatballs – Paleo Cajun Lady

Orange Tarragon Meatballs – Whole Life Full Soul

Bison

Citrus Bison M eatballs – Autoimmune Paleo

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

Veal

Anti-inflammatory Meatballs – Grazed and Enthused

Hidden Liver Meatballs – Provincial Paleo

Rose Veal Bacon Bites – Comfort Bites

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.”

Roasted Butternut Leek Soup with Bacon (AIP, Paleo)

December 12, 2015 by beyondthebite4life 4 Comments

It feels slightly odd posting a soup recipe when yesterday’s high was 73 degrees. However, there have certainly been some colder days popping up leaving frost on my window pains and a light, white coating on the grass each morning. While my body may not necessarily appreciate the chill in the air, my mind tells me that there is no better way to make use of the winter months than to get busy in the kitchen. Therefore, with marrow bones from a local farmer slowly building up in a bag in my freezer, I decided it was time to make some bone broth. There are also a million leeks in the fridge, all without their tops, as the leek greens are the only part of the leek I can eat. Since my brother is out of town for a couple weeks and no one around the house is going to eat them on a salad like he does, I thought there would be no better way to use a large portion of them up then by incorporating them into a soup. There is also a ginormous butternut squash that I received from my local CSA farm share, and just in case I received another one this week, I decided it too was required to be incorporated into the soup. While I do love coming up with recipes in my head with any and every ingredient in mind, sometimes trying to figure out what to make with a set list of ingredients is just as, if not more fun. It makes you become more creative, seeing ingredients in a whole new light than when prepared in their typical manner. Overall, the combination of homemade bone broth, leeks, and butternut squash came out fabulous. Of course, we cannot forget about the bacon, as it infuses the soup with a slight smokey flavor that is offset perfectly with the subtle sweetness of leeks and squash. I was also told by my housemate that there was just the perfect amount of bacon found throughout the soup.

Roasted Butternut Leek Soup with Bacon

Print Recipe

(Serves 4-6)
Ingredients

5 cups cubed butternut squash
1/4 cup avocado oil
6 1/2 cups homemade bone broth
5 cups chopped leeks
1 tbsp ground ginger
1 tsp sea salt
8 pieces of bacon
Green onion for garnish (optional)

Process

Place bacon slices in a large baking dish and place in the oven in the oven.
Turn oven on to 400 degrees, and allow the bacon to cook until just beginning to get crispy, then remove and allow to cool before chopping into bite size pieces.
Peel, cut, and cube butternut squash into 1/2 inch, like size chunks, place on a large baking dish, toss with 2 tbsp of avocado oil, and once preheated, place the dish in the oven and allow the squash to roast for 30-40 minutes until soft and just beginning to brown.
In a large stock pot, heat remaining 2 tbsp of avocado oil on medium heat, and once hot, add leeks, sprinkle them with 1 tsp sea salt and ground ginger, and allow them soften and fragrant, about 10-15 minutes.
Once the leeks have softened and are fragrant, transfer half of them to a large blender with 1/2 of the roasted squash and 1 1/2 cups of the bone broth, pureeing until smooth.
Scoop the puree back into the stock pot, then mix in with the remaining 6 cups of bone broth, roasted squash, cooked leeks, and chopped bacon pieces.
Stir to fully incorporate, season with salt if needed, and allow the mixture to come to a gentle simmer, then turn the heat off of the soup and serve.

Psalm 27:5 “For in the day of trouble He will keep me safe in His dwelling; He will hide me in the shelter of His sacred tent and set me high upon a rock.”

Oven Baked Pork Ribs with Ginger Thyme Peach Sauce (AIP/Paleo)

October 6, 2015 by beyondthebite4life 3 Comments

Ribs

I grew up absolutely loving ribs. My parents should have known they were doing atleast one thing right in their parenting style! Right? That being said, creating AIP friendly BBQ that actually stood the taste test against real, nightshade-full BBQ was once slightly intimidating. Yet after successfully making two different recipes for pulled pork, as well as a loved Rhubarb BBQ Sauce, I was feeling a bit adventurous and decided to expand upon my experience in the realm of BBQ. Much like the sauce that I made this past summer, I chose to use peaches as the base for today’s recipe, as they are in season and therefore in great abundance here in New England. The pork ribs that I used were also from a farm down the road, which made the entire dish locally sourced, something that I absolutely love both the idea and taste of. While I have a deep love for ginger, other members in my family tend to shy away from it when cooking. Therefore, I typically take any chance I can get to introduce it to them in subtle ways, all of which they end up loving once tasting. In today’s recipe, ginger serves as a the “spicy” factor that would otherwise be present in BBQ in the form of chili powder and paprika. The peaches give the sauce a natural sweetness, while the vinegar acts as the underlying “tang.” In place of the umami factor that tomato paste would otherwise give a barbecue sauce, I used just a bit of fish sauce to give it this sweet, sour, bitter, and salty flavor that our taste buds can’t help but jump at. Overall, these ribs were eagerly accepted at the dinner table. Even my younger brother, who first asked what they were made of, ate them without any negative comments, instead saying “cool” after I rambled off the ingredients. As noted below, if your ribs are naturally lean like mine, basting the ribs with extra fat while roasting can help yield in a more succulent rib. On the other hand, placing all of the ingredients in a slow cooker and cooking anywhere from 4-8 hours would also be another fantastic method to make these finger-licking ribs.

Oven Baked Pork Ribs with Ginger Thyme Peach Sauce

Print Recipe

(Serves 4-6)
Rib Ingredients

3 lb baby back pork ribs
1 tsp sea salt
1 tbsp ground ginger
1 tbsp dried thyme
3 tbsp avocado oil

Sauce Ingredients (Yields 1 1/2 cups)

6 whole peaches (3 cups chunked)
1/4 cup white wine vinegar
1 tbsp minced fresh ginger
4 minced garlic cloves
1 tbsp fresh thyme
1 tsp Red Boat fish sauce

Process

Preheat oven to 250 degrees.
Prepare ribs by removing the thin membrane on the back of the meat and cutting off any tough end pieces of meat.
Place ribs on a large baking sheet and rub down on both sides with sea salt, ground ginger, dried thyme, and avocado oil.
Put the ribs in the preheated oven and allow to bake for 2 hours.
While the ribs bake, it is time to prepare the sauce.
Pit the peaches, cut them into chunks, and place them in a medium sized sauce pan on medium heat, a long with the fish sauce and white wine vinegar.
Allow the mixture to heat up, then add in fresh thyme, minced ginger and garlic.
Let the mixture come up to a strong simmer and allow it to cook for 10 minutes, stirring every now and then to ensure the mixture doesn’t stick to the bottom and burn.
After 10 minutes, turn the heat to low and let the mixture cook another 5 minutes.
Once reduced, pour the mixture into a blender to make a sauce the consistency of your liking.
After 2 hours, slather the ribs generously with the peach sauce and place them back in the oven to roast for another 2 hours, slathering with sauce as you see fit.
After the 4 hours are up and the ribs are tender, remove them from the oven and slather with more peach sauce if desired and fresh thyme.

Recipe Notes

If your pork ribs are naturally lean, basting them with lard or bacon fat throughout the cooking process can help yield in a more succulent end product.

Exodus 15:2 ““The Lord is my strength and my defense; he has become my salvation. He is my God, and I will praise him, my father’s God, and I will exalt him.”

AIP Paleo Slow Cooker Pulled Pork (Nightshade Free)

July 6, 2015 by beyondthebite4life 31 Comments

Today’s recipe could very well be my new favorite way to eat pork (watch out bacon). I don’t typically eat pork products on a weekly basis, as it seems my body is never too happy when I do so. Whether it be from histamine, or simply my body just not being wired to like pork, the allergic response ensures that when I do eat pork, it is completely worth it. Therefore, while I was completely content with the friend duck tongues I had previously prepared for my own meal, after hearing my families raving comments on the pulled pork at dinner time, I just had to try it the next day for lunch. While I have always been one to love BBQ (especially ribs), it has been hard to find a seasoning free of nightshades that my body wouldn’t flare from, yet at the same time, mimic the flavors of real barbecue. To my taste buds, this means smokey, a tad sweet, combined with a bit of tang. As my dad pointed out, this pulled pork was just this, as the the meat was not overpowered by any strong, sickeningly sweet BBQ sauce, rather perfectly infused to compliment the meat, without overpowering it. At the same time, the pork remains very succulent, not dry as many pulled pork recipe can become. Overall, I am happy to report that not only was this recipe a hit with myself, but also my entire family. Not once did they care to guess that it was autoimmune protocol friendly, free of the usual nightshades, and full of ingredients rarely the star players in a BBQ dish. Whether hot out of the slow cooker, or cold the next day over a salad, this pulled pork will satisfy even the largest of BBQ cravings.

Slow Cooker Pulled Pork

Print Recipe

(Serves 4-6)

Ingredients

2.5 lb pork butt
3/4 cup balsamic vinegar
2 tbsp molasses
1 tbsp garlic powder
1 tsp dried thyme
1 tsp sea salt
1/2 tsp cinnamon
1/4 tsp turmeric

Process

Place bork butt in a slow cooker.
Rub down with garlic, thyme, salt, cinnamon, turmeric, and molasses.
Pour in balsamic vinegar, cover, and allow to cook on low for 8-10 hours.
Once tender, use two forks to shred the pork, then serve as desired.

Matthew 24:35 “Heaven and earth will pass away, but My words will by no means pass away.”

Paleo Autoimmune Protocol Taco Tuesday Roundup

June 16, 2015 by beyondthebite4life 2 Comments

TacoTuesday

Tacos – who doesn’t love tacos? Growing up, my mother would always feed my brother and I tacos, on Tuesday’s of course, as this was the day we hurried off to youth group in the evening. Soft shell or hard? Extra guac? Pinto or black beans? These are the questions that always come to mind when reminiscing of the glorious taco Tuesdays. Whether with ground turkey during the winter, or fresh caught striped bass of our boat at Cape Cod, MA, tacos never fail. Whether hot for dinner, or cold for lunch the next day, the Mexican flavor profile just seems to keep on giving. That being said, without the primary nightshades (pepper and tomatoes), is it possible to eat tacos? I say yes! In fact, you can have tons of fun with creating a delicious, AIP friendly taco, and today’s post will prove just that. Not only have I included taco recipes as a whole, but also all the fixings to create your very own, custom taco…The possibilities are endless!

Entrees

Beef Tacos – Enjoying This Journey

Fish Taco Lettuce Wraps – Heart Beet Kitchen

Pork Tacos with Avocado Crema – It’s Me Charlotte

Soft Beef Tacos with Balsamic Blueberries – Petra8Paleo

Pork Carnitas with Cranberry Relish – The Bacon Mum

Salsa, Guac, and More

Cherry Mango Salsa – A Squirrel in the Kitchen

Cantaloupe Cucumber Salsa

Mango Kiwi Salsa – Heart Beet Kitchen

No Nightshade Salsa – He Won’t Know it’s Paleo

Strawberry Spinach Guacamole – Adventures in Partaking

Sweet Avocado Cream

Basic Guacamole – It’s Me Charlotte

Fried Tostones – Gutsy By Nature

Pick a Protein

Hidden Liver Taco Meat – Adventures in Partaking

Pulled Pork – Comfort Bites Blog

Shrimp Ceviche – Phoenix Helix

Slow Cooker Pork Carnita – Salixisme

Pineapple Avocado Salmon – Sweet Potatoes and Social Change

Fried Fish – Gutsy by Nature

Tropical Grilled Chicken

Eastern NC Style Pulled BBQ Pork – Sweet Potatoes and Social Change

Coconut Breaded Cod – Autoimmune Paleo

Cilantro Grilled Tuna

Smokey Shredded Chicken – Grazed and Enthused

Wraps/Shells

Cassava Flour Soft Tortillas – Fork and Beans

Plantain Taco Shells

Texas Tortillas – He Won’t Know it’s Paleo

Collard Wraps – Grazed and Enthused

KeepCalmandTacoOn

Proverbs 23:24 “The father of the righteous will greatly rejoice, And he who begets a wise child will delight in him.”

Paleo Autoimmune Protocol Hawaiian Pork Roast

December 7, 2014 by beyondthebite4life 2 Comments

Despite this past week being very painful, I still wanted to accomplish my recipe-development-Thursday dish. If you, or someone you know suffers with the effects of Chronic Lyme, you will soon learn, and loathe, the full moon cycle. It is said that the reproduction cycle of Borrelia Burgdorferi bacteria (i.e Lyme spriochetes) is around every 28-30 days, while the full moon itself also every 29.53 days. Though Borrelia become very active on the full moon, they have also been documented as reproducing around the new moon cycle, which occurs every 29.53 days as well. These two moon cycles alternate every 2 weeks, which can simultaneously cause a noticeable increase in one’s Lyme related symptoms. So while one may feel like they are going crazy around the full and new moon, the big question that arises is “why?” During both of these cycles, both the moon and sun are pulling on the earth, causing the the three to be aligned, and simultaneously increasing the earth’s gravitational pull.

What does this mean?

Well, as you might already know, the ocean’s tide is directly connect to the cycle of the moon. Much like the water on earth, the 80% water content of our bodies is also affected by the moon’s gravitational pull. Because spirochetes can not survive for very long outside of the human body, they learn to adapt to the given hosts environment. Therefore, it is thought that when the gravitational pull increases during the moon’s phases, the bacteria also get busy “rearranging.” Another aspect of the universe that occurs during the new moon cycle, is the increase of electromagnetic energy. Though subtle and unnoticeable for humans, this magnetic field affecting us at a cellular level, is said to be easily detected by animals and other living creatures. During this energy increase, animals are drawn to hunt, travel, and mate. An example of this would be bass, which are observed to spawn around the first full moon, as well as certain bird species who migrate for mating reasons during this time. Therefore, with that in mind, it is rather appropriate to conclude that Borrelia bacteria act in the same way around the full and new moon.

So what are the implications for those infected with the nasty Lyme spirochetes? Typically, my symptoms begin worsening the week of the full moon, while they then taper off in the weeks afterward. Not only does my joint, gut, and overall body pain skyrocket, but sleeping becomes practically impossible. This may sound weird to those who have never had Chronic Lyme, but it is literally like there is something alive in me that won’t allow me to go to sleep. It is important to note that this is not merely a mind game that I play with myself, as I actually strive to ignore and forget about the moon’s cycles. However, it is for certain that Lyme bacteria know, as I find my symptoms worsening, regardless of if I am aware of the bright, looming dot in the sky or not. Nausea, joint pain, muscle weakness, irritability, itchy and crawling skin, insomnia, severe GI pain, and headaches, are all common symptoms that grow. Not only that, but my dog Ruger, who has previously been infected with Lyme Disease, goes completely berzerk around the differing moon cycles. Just this past week, he has been noticeably more ornery, and as my mom suspected and then later pointed out, it was the full moon. Regardless of how much scientists and doctors might know on “why” we patients of Chronic Lyme feel worse every 28-30 days, one thing is for sure – the increase in symptoms is undeniable.

With all of that being said, I needed to create a pretty simple dinner if I wanted to live to see tomorrow. Therefore, it was absolutely perfect when my mother pulled out a boneless pork roast from Green Valley Farm, a local, family run business right down the road. With just a few vegetables to chop, and a couple bottles of ingredients to open, this roast recipe can be put together in minutes. However, despite the simple preparation, the end result is a succulent, juicy, and fully flavored pork roast that the whole family will enjoy. Because I put this recipe together in the afternoon, I set the slow cooker to 5 hours on high. Yet if you are looking to spend even more time away from the kitchen and (or) house, putting the crockpot to 7 hours, on low, will result in an equally delicious meal. All in all, both of my parents, as well as our family friend Nick, could not get over at how tasty this meal was. What was even better was the amount of energy I spared in the making. Therefore, I know you will enjoy this tropical taste of heaven as much as we did.

Hawaiian Pork Roast
Print Recipe
(Serves 4-5)
Ingredients

1, 3 lb organic, boneless pork roast
7 cups cabbage – shredded
2 white onions (11/2 cups) – slivered
3 tbsp fresh ginger – chopped
1, 20 oz can crushed pineapple
1/4 cup Coconut Aminos
2 tsp sea salt
1 tsp Red Boat fish sauce

Process

Remove pork roast from packaging, dry with a paper towel, and sprinkle with 1 tsp sea salt.
With a large knife, shred cabbage, cup onions into slivers, and finely chop the fresh ginger.
Mix ingredients together in a crockpot and sprinkle with 1 tsp sea salt.
In a mixing bowl, combined crushed pineapple, Coconut Aminos, and fish sauce.
Make a bed in the cabbage mixture, and then add the pork roast, nestling it inside.
Pour pineapple mixture over the pork and place the top of your slow cooker.
Turn heat to high and allow the roast to cook for 5 hours (or) set heat on low for 7 hours.

Galatians 5:13 “You, my brothers and sisters, were called to be free. But do not use your freedom to indulge the flesh; rather, serve one another humbly in love.”

“Full Moons And Their Mysterious Affect On Those With Lyme Disease.” Tired of Lyme L Lyme Disease Support & Consolation. N.p., n.d. Web. 06 Dec. 2014. <http://www.tiredoflyme.com/full-moons-and-lyme-disease.html#.VIN1cGTF848>.

Paleo Autoimmune Protocol Shepard’s Pie (Nightshade Free)

October 30, 2014 by beyondthebite4life 1 Comment

“What? A shepard’s pie with flavor? I think I could eat the whole pan!”

Yes, this recipe is literal comfort food. By taking out the unnecessary eggs, grain, and dairy, the real ingredients are able to fully shine, making this shepard’s pie anything but the usual. To be perfectly honest, I have never even had a shepard’s pie, and if I have, it obviously didn’t leave a lasting impression. Therefore, I wanted my recipe to be different so that people would remember it as being different from anything they have ever had.

With bacon bits, chives, and a bit of cranberries thrown into the filling, this dish has all the flavors of a turkey dinner. Ideally, you would serve it in a square casserole dish, however, all I had on hand at the moment was a large, rectangular pan. Either way works, however, the bigger your dish, the harder it will be to smooth out the celery root puree over your meat mixture. In the end, this dish is great as a make-ahead meal that is easily heated up when ready to be served. Because of this, you are able to spend your evening outside of the kitchen, doing whatever it is you love most. If for you that means being in the kitchen, then make a side salad.

Shepard’s Pie
Print Recipe
(Serves 6-8)
Ingredients

2 lb celery root (celeriac)
4 tbsp lard
2/3 cup coconut milk
1 1/2 tsp salt
1 lb turkey
1 lb bacon
1 cup carrots – diced
1 white onion (3/4 cup)
1 cup broccoli – chopped
1/4 cup cranberries – chopped
1 tsp thyme
3 tsp garlic powder
1 cup of beef broth
2 tsbp sweet potato flour
Chives

Process

Peel and chop celery root into like size chunks

Boil in a pot of water for 20 minutes
Once soft, drain celery root and place into a food processor.
Puree until smooth, then add coconut milk, 2 tbsp lard, 1/2 salt, and 2 tsp garlic powder.
Continue to process until mixture is creamed and fluffy. Set aside.

Preheat oven to 400 dg
Without waiting for it to heat up, put 4 slices of bacon in the oven on a baking dish, and let cook until super brown and crisp (25 minutes) *Ideally you will cook the bacon in the same dish as your pie.
Once the bacon is done, remove and pat dry with paper towels and set the baking dish aside.
While the bacon is cooking, slice the remaining bacon the short way and put in a large skillet on medium-low heat.

While the bacon starts to render off its fat, diced up the carrot and place in the pan with the bacon.
Next, finely chop up up onion and broccoli and add to the pan.
Either chop cranberries in half or leave whole and throw into the mixture as well.

Once the veggies begin to soften, add turkey meat, thyme, 1 tsp garlic powder, and 1 tsp salt.
Cover pan and put on low, allowing to simmer and sweat.
In a small saucepan, make a rue by heating 2 tbsp lard and 2 tbsp sweet potato flour until melted and combined.
Add beef stock and it let come to a boil, whisking for one minute, then pouring over your meat mixture.
Once fully incorporated, pour meat in the bottom of a square baking dish.
Top with celery root puree, smoothing with the back of a wet spatula

Chop 4 remaining pieces of bacon into bit size pieces and crumble over the top of the pie.
Chop 1/4 cup chives and sprinkle over the pie as well.

When ready to eat, place pie in 400 dg oven for 20-25 minutes covered with tin foil until bubbling and warmed fully through.

Exodus 14:14 “The Lord will fight for you; you need only to be still.”

Paleo Maple Mustard Pork Chops with Sweet Cider Cabbage Slaw

October 16, 2014 by beyondthebite4life 2 Comments

Between October being the “national month of pork,” apples

at their peek of harvest, and the sweetness of maple syrup catching everyone’s tastebuds, I knew combining the three into a simple, weeknight dish was a must. Essentially, this meal takes two steps. The first can be made as far in advance as the day before, or simply the morning of your planned dinner. All that comes next is the actual cooking of the pork chops, which only takes about 10 minutes either broiling or grilling, and then your done. I know grilling is not usually associated with cooler weather, however, I believe squeezing out all of the accessibility that a grill gives should be done until a literal blizzard hinders one from doing so. Not only do grills save your kitchen from becoming a mess, but there is something about freezing your butt off before dinner that makes a warm, home cooked meal that much more satisfactory. However, if all of that is completely unappealing to you, then simply broiling the chops on a baking sheet can be just as effective. I used Green Valley Farm meat, as it is literally 10 minutes down the road from my house, and I highly recommend you too find a local farm to source your meat. Not only do humanly raised animals yield a much more nutrient dense meat, but ultimately they are a lot tastier than any store-bought, antibiotic treated “protein.” If you are not convinced, here are a few reasons why eating local is better, and another ten reason on how to do so. Much like my stuffed pepper and pizza frittata recipes, this dinner was loved by my 15 year old brother who tends to be my biggest critic of all. If that doesn’t persuade you to make it, I am not sure what will, so with all that said, lets get cooking!

Maple Mustard Pork Chops

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(Serves 4)
Ingredients

1/4 cup maple syrup
2 tbsp Eden’s brown mustard
2 tbsp homemade spicy mustard *This lends a subtle punch to the otherwise sweet marinade
1/2 tsp salt
1/4 cup olive or avocado oil
4, 8 oz bone-in pork chops

Process

Mix first five ingredients together in a medium sized bowl or metal baking dish.
Place pork chops in marinade, coating thoroughly with hands, and covering with plastic wrap.
Let marinate over night (or) 4-5 hours.
When ready to cook, preheat grill or broiler, and cook 5 minutes per side on the grill (or) in a baking dish 4 inches away from the top broiler. *Cooking time will vary depending on the thickness of your chops.
Remove from heat and let sit for 5 minutes to lock in the yummy juices.

Sweet Cider Slaw

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(Serves 4-6)
Ingredients

4-6 cups napa cabbage – shredded
1/2 medium sized purple onion -thinly sliced
2 medium sized apples – diced
1 lemon-juiced
2 small kohlrabi – shredded *or thinly sliced with knife
1/2 cup apple cider juice
1/2 tsp sea salt
1 tbsp olive oil

Process

In a large mixing bowl, combine shredded cabbage, onion, kohlrabi, apples, and sea salt.
In a measuring cup, mix together the cider, salt, lemon juice, and olive oil.
Pour sauce over slaw and mix thoroughly with hands until fully coated.
Cover with plastic wrap and let marinate overnight (or) until dinner *Preferably 4-5 hours.
Serve raw or lightly sautee in a large skillet until desired texture.