Beyond the Bite

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

Paleo Autoimmune Protocol Crispy Meat Patties

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   Today’s recipe is one that I created after having the leftover bits and pieces of chicken that were from a batch of my low-FODMAP bone broth that I made using a chicken carcass.    Overall, mom was absolutely hooked on the patties, as well as the avocado cream that I served them with.  However, I waited to share the recipe with you all until a timing I saw fit, and with it being two days after Thanksgiving, I thought it would be perfect.  Last year, my family and I fried our turkey in coconut oil. Sadly, it got a bit overdone, though no one was complaining, as it was still might tasty.  This year, I decided to tackle the turkey myself.  I brined it in a sea salt and sugar brine, and once ready to cook, rubbed it down with oil and fresh chopped herbs.  Much to everyone’s hope, the bird came out fantastic, and my father noted that even the white meat was rich in flavor.  However, while we had more than a dozen people for our Thanksgiving dinner, there were inevitable leftovers from the 18 lb turkey.  So, what to do with all of the extras?  Make crispy meat patties! Or as in the case of today’s recipe, crispy chicken patties.  Truly, you cannot go wrong regardless of what meat you choose to use, though I have not ever tried making these patties with leftover ham.  They key is to have you meat shredded and easy to mix with the pureed sweet potato.  To make the recipe even better, replace the avocado cream with leftover gravy or cranberry sauce for a delicious, post-Thanksgiving meal!

Crispy Meat Patties

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(Serves 2-4)
Ingredients

  • 2 1/2 cup shredded chicken (or) turkey
  • 3/4 cup pureed Japanese sweet potato (from 1 small sweet potato)
  • 1 1/2 tsp sea salt
  • 1 tbsp ground onion powder
  • 1/2 cup Pork Dust pork rinds

Process

  • Preheat oven to 425 degrees.
  • In a food processor, pulse shredded chicken until further broken up, then add previously pureed sweet potato, sea salt, and onion powder.
  • Spread pork rinds in a shallow dish, form the chicken mixture into 5 like size patties, and place in the pork rinds, covering on both sides by gently patting on like breading.
  • Place each chicken patty on a greased baking sheet and bake in for 10 minutes until warm through.
  • Remove from the oven and serve with sweet avocado cream, leftover gravy, or cranberry sauce!

Recipe Notes

To make the pureed sweet potato, peel and boil chunks of sweet potato until soft, then either puree in a food processor, or mash with a potato masher until smooth.
To make low-FODMAP, replace chopped onion powder with 2 tbsp of fresh chopped green onion or chive.

Colossians 3:16 “Let the message of Christ dwell among you richly as you teach and admonish one another with all wisdom through psalms, hymns, and songs from the Spirit, singing to God with gratitude in your hearts.”

Paleo Fruit Sweetened Guava Paste (AIP)

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If you leave in small town New England like myself, guava is certainly not a fruit that you use, or even see, on a daily basis. However, this did not stop me from picking up a few at a nearby Whole Foods to take home and experiment with.  There are many different types of guava that have been cultivated over the centuries, though the it is thought to have originated from Southern Mexico into (or) through Central America.  It is also very common in other warm climates across the glob, including tropical areas of America, the West Indies, Bahamas, Bermuda, Southern Florida, while also being adopted in Asia, Africa, and India, where the country grows a whopping 27,219 tons per year.  It is through these various cultivations of the guava, that different varieties occur, including Red Malaysian, Lemon Guava, Tropical Pink, Tropical White, Mexican Yellow, and the Apple Guava, of which is the most common in the U.S.   Today’s recipe, which is also known as ‘Dulce De Guayaba” in Spanish, or “Mexican candy” is simply made by cooking down Apple Guava flesh with sugar, letting it set until firm, and then using the paste in both sweet and savory recipes.  While it is typically used as the filling for pastry, or paired with one’s favorite cheese, the possibilities of guava paste are pretty endless. Therefore, while I will be sharing in the future what I made with today’s guava past, I first wanted to show you how to make your own.  Typically, you can find guava past in local ethnic markets, however, more than likely they will be filled with refined sugar and other, unnecessary ingredients.  On the other hand, my version simply uses medjool dates to add natural sweetness and an extra depth of flavor that white cane sugar would otherwise lack.  So, what do you do with guava paste?  Overall, it can be used in a variety of dishes, both savory and sweet.  You can use it as a glaze for grilled chicken or pork tenderloin, make a tart, crumble bars, or as I will be sharing in tomorrow’s post, a tasty tropical ice cream.

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Fruit Sweetened Guava Paste

Print Recipe

Ingredients

  • 2 lb fresh guava
  • 4-5 cups of water
  • 20 medjool dates (1 1/4 cups)

Process

  • Cut each guava into 4 chunks, then place the chunks in a large sauce pan and fill with water until just covered.
  • Place the pan on the stove and allow the mixture to come to a boil, then turn down to medium-low and allow to cook for simmer for 15-20 minutes until fork tender.
  • Drain the guava and place in a blender or food processor, blending until smooth, then straining through a fine mesh sieve into a large measuring bowl (you should have about 3 cups of strained guava mixture).
  • Place the strained guava mixture back in the large sauce pan, a long with 20, pitted and roughly chopped medjool dates.
  • Heat the mixture on medium till bubbling and popping, then turn the heat to low, allowing the mixture to lightly cook for 20-25 until thick, stirring every now and then to ensure the sugars don’t burn to the bottom of the pan. *You will know it is thick enough when you can draw a line through the mixture with the edge of a spatula and it stays.
  • Transfer the mixture to the blender or food processor once more, blending until smooth.
    scoop the mixture into a large mason jar or glass container and allow to cool completely before using.

Recipe Notes

See my Tropical Ice Cream that uses this guava paste, here.

 

Psalms 103:17-18 “But the mercy of the Lord is from everlasting to everlasting On those who fear Him, And His righteousness to children’s children, To such as keep His covenant, And to those who remember His commandments to do them”

 

Paleo Autoimmune Protocol Cookbook Review: Nourish by Rachael Bryant

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This past month, Rachael Bryant of the blog “Meatified,” came out with her very own book, of which she was so kind to send me.  So far, my family and I have made quite a few dishes from Nourish, and truly don’t plan on stop anytime soon. After quickly flipping through the pages of Rachael Bryant’s cookbook, I then went through and slowly read through each and every recipe, deciding with my mother which ones we could add to the weekly menu.  Overall, there were so many recipes that we already had the ingredients for, that it was not hard to get started right away trying the recipes.

Nourish

Though all cookbooks that we have are amazing, and certainly useful when trying to come up with meals during the weeks, my mother typically already has the meals already planned out.  Therefore, if I come to her saying I would like to change things up, it can be a bit stressful.  However, this was not the case with Nourish, as all of the recipes were right in my mother and I’s wheel house, whether due to the ingredients, or simply the flavor combinations being what we naturally steered towards.  I decided to first make the asparagus with creamy apple dressing, of which my brother thought was cheese, and therefore was actually a bit jealous of my father’s dinner plate.  That being said, both of my parents thoroughly enjoyed the dish, and we have been using the dressing to dress our salads throughout the week.  Next up, we made the carrot parsnip salad, of which we served a long side some grilled chicken.  My mother thought it was certainly a dish that would be great served on a hot summer night, something that we are all looking forward too. With this past weekend being Mother’s Day, I wanted to make a special meal for my mother, where she did not have to do any of the cooking.  Because she likes anything related to Mexican food, I chose to make the chicken tacos with blueberry salsa.  Both our dinner guest and family members loved the flavor combinations, including the one year old.  Despite making a triple recipe, everything was quickly eating.  While my family enjoyed many of the recipes, I decided to try out one that I knew non one else would volunteer for – crispy fried sardine salad.  Overall, I thought it was delicious, and definitely a nice way to change up how I typically eat sardines (i.e. right out of a can).  It would also be a recipe fantastic for those looking to introduce sardines into their life, and are a bit hesitant at the thought.

MeatifiedRecipeCollage

What I especially love about Nourish, is that despite being a cookbook directed towards those on the Autoimmune Protocol, it is also very friendly for other modifications of Paleo, including Ketogenic, which is currently how I must eat for the PK Protocol (a protocol for Chronic Lyme).  Therefore, while some recipes may be off limits due to being higher in carbohydrates than my body can tolerate at the moment, there is a wide variety of recipes that I can (and will) be making for myself, such as the beef tongue collard wraps.  Rachel’s book also features some creative ideas for flavoring agents when cooking, such as the infused sea salts.  In all seriousness, you would think you had bought the salts at a speciality store, but no, you can make them at home in absolutely no time, taking an otherwise simple meal into a flavor wonderland.  Overall, Nourish by Rachael Bryant is a diverse cookbook filled with accessible, family-friendly, yet nutrient-dense, creative (but not foreign), recipes that the entire family will love.  If I had to rate it, I would most certainly give it five golden stars!

A Sneak Peak

Pan Fried Sardines (Recipe Featured in Nourish)

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(Serves 4)

Ingredients 

WARM: 

  • Zest and juice the limes, reserving both the zest and the juice for later. Heat the oil in a skillet over low-medium heat. Add the garlic and cook until softened and fragrant, about a minute. Pour in the lime juice and cook until it bubbles and reduces a little, about a minute. Add the drained sardines to the pan and stir them through the oil to coat. Cook until the sardines are warmed through, another 2-3 minutes.

TOSS:

  •  Remove the pan from the heat and add the lime zest, cilantro, mint and capers, tossing to combine. Divide the arugula between plates and top the leaves with the pan-fried sardines. Sprinkle the crushed pork rinds on top and serve immediately!

 

 

 

 

 

 

Exodus 15:13 “You in Your mercy have led forth The people whom You have redeemed; You have guided them in Your strength To Your holy habitation.”

Paleo Autoimmune Protocol Strawberry Peach Hand Pies (Coconut Free)

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I love being creative in the kitchen.  Of course, this most likely will not come to a surprise to many of you who follow Beyond the Bite.   However, I truly do love seeing how different ingredients work together, or in some cases, don’t work together at all.  Today’s recipe features Organic Gemini tigernut flour, and Anti-Grain apple flour, two companies that I have come to support 100%, not simply because of their products, but because of the genuine individuals that are behind the companies.  As for today’s hand pies, I wanted to challenge myself a bit further than the average AIP, coconut-free cookie that I would typically post (though I seriously cannot get enough of making the various types of cookies using autoimmune-friendly ingredients).  My father thought they were “fantastic,” and that the filling was “absolutely amazing.”   Much to his surprise, they were not made out of almond flour, but rather apple and tigernut, a tasty combination that makes for a soft, lightly sweetened crust.  My parents especially liked the combination of strawberry and peach, as it’s natural sweetness of the fresh  fruit explode in their mouth.  Of course, if you do not have fresh fruit on hand, feel free to use frozen varieties, as long as that they are thoroughly thawed and drained before put into the pies, as this will undoubtedly make them soggy.  If you do not have tigernut or apple flour, make sure to check out my other pie crust of which I based today’s recipe off of, here.  Also, you are able to eat nuts, go ahead and use almond flour.  Overall, the beauty of hand pies is that they do not have to be absolutely perfect.  Rather, they are unique and different according to the hands that prepare them.  All that is needed is a little love and patience, and you will end up with a dessert that  is absolutely scrumptious, not to mention in the perfect, individual portions, which makes them even better for this week’s Mothers Day!

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Strawberry Peach Hand Pies

Print Recipe

(Makes 6-8 Individual Pies) 
Crust

Filling

  • 1 cup fresh chopped strawberry
  • 1 cup chopped fresh peach
  • 2 tbsp arrowroot flour (plus more for dusting)
  • 2 tbsp maple sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 2 tbsp lard – melted

Process

  • In a food processor puree 1 green plantain, transfer mixture to a bowl once blended smooth, and set aside for later use.
  • Back in the food processor, pulse together the tigernut flour, apple flour, sea salt, maple sugar, and 1/2 cup pureed green plantain.
  • Once crumbly, pulse in lard one tbsp at a time, then the cold water, until a ball of dough has just begun to form.
  • Transfer the dough to plastic wrap, form into a flat circle, and wrap up, allowing to chill in the fridge for at least 1 hour.
  • To make the filling, chop fresh strawberry and peaches into like-size chunks.
  • Place the fruit in a bowl and mix together with the arrowroot flour, maple sugar, vanilla, sea salt, and ground cinnamon.
  • Once the dough has chilled, flour your work space with arrowroot flour, and roll the dough out to about 1/4 inch thick rectangle.
  • Use a circular cut-out (such as a biscuit cutter, or the top of a mason jar)  to cut an even amount of dough circles, transferring them to a parchment lined baking sheet. *Repeat with dough until all is used up.
  • Next, spoon 1 tbsp of the filling into the center of half of the prepared circles, use your fingers to rim the bottom circle with melted lard, and  then lightly place a second circle of dough on top of each filled pie, lightly pressing down the edges with your fingers.
  • Use a fork to create a textured boarder around the rim of each pie, and then use a knife to slit a criss cross in the top of each pie.
  • Brush the tops of each pie lightly with remaining lard, and then place the baking sheet in the freezer for 15 minutes.
  • Preheat the oven to 350 degrees, and once the pies are done chilling for 15 minutes, bake them for 20-25 minutes until lightly golden.
  • Remove the baking sheet from the oven and allow the pies to cool at the least, 10 minutes, for serving.

Recipes Notes

For another pie crust alternative to today’s recipe, click here.
You can fill your pies with whatever you like, just be aware of the water content of the fruit you choose.
You are used to low-sugar treats, simply omit the maple sugar that is used in the filling.
If you can eat egg yolks, use a beaten egg yolk in place of the lard for both sealing and brushing the pies.

 

 

 

Colossians 4:5-6 “Be wise in the way you act toward outsiders; make the most of every opportunity. Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.”

Paleo Autoimmune Protocol Crispy Plantain Tortilla Chips

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There are truly so many ways that you can use plantains.  Whether green and starchy, or ripe and sweet, the possibilities pose to be endless.  While I may not be eating them now due to following the PK Protocol as part of my treatment for chronic Lyme, I certainly do not give up the opportunity to experiment with them for my families sake. Because green plantains are not always around, I typically stock up on them when I do happen to stumble upon them at our local Stop and Shop.  If the plantains begin to ripen faster than I would like, even after keeping them in the fridge, I will puree them and keep them in the freezer for later use.  Though the plantains will inevitably turn brown when thawing, the overall texture is quite exact to that of when they are fresh.  Because plantains are so versatile, there are many recipes in the “paleosphere,” including those similar to today’s recipe.  Therefore, of course I cannot take full credit for the idea of baked plantain chips.  That being said, I still wanted to share my rendition simply because the more options out there for people scouring the internet for recipes, the better.  The difference in my recipe is that it uses lamb tallow, which may sound completely foreign at first, but really it just like the more common beef tallow, simply from lamb instead.  Though I purchase my lamb tallow from Miller’s Organic Farm, you can also do so through US Wellness Meats, of which is where I get many of my delicious grass-fed muscle and organ meat products.  One of my most recent orders included chicken feet, lamb sweetbreads, and duck hearts.  Talk about being excited?! Anyways, back to the recipe.  Due to the fatty acid content of tallow making it harden at room temperature, these chips get super crispy after coming out of the oven and cooling.  My parents both enjoyed there chips both plane, however, it is for certain that they would also be great dipped in guacamole, my sweet garlic dip, or even my sweet avocado cream.  Truly the ways you enjoy this crispy and crunchy snack is up to you!

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Crispy Plantain Tortilla Chips

Print Recipe

(Serves 2-4) 
Ingredients

  • 1 cup pureed green-yellow plantain
  • 1 1/4 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup lamb tallow

Process

  • Preheat oven to 350 degrees.
  • Peel and chop plantains into small chunks, puree them in a food processor until smooth, then transfer them to a bowl for later use.
  • Melt lard and then pour into the food processor until fully incorporated with the plantain.
  • On a parchment lined baking sheet, spread the plantain mixture out to about 1/4th inch thick with the back of a wet spoon or spatula, then place another piece of parchment paper over the mixture and use a rolling pin to further spread it to 1/8th inch thick.
  • Place in the pre-heated oven bake for 350 degrees for 15 minutes, then use a pizza roller to cut into triangles
  • Allow the chips to cook for another 8-10 minutes, then remove from the oven, flip over, and break apart into the chips, placing back in a oven that is preheated to 425 and allow them to bake for 3-5 more minutes. *The time will vary depending on the thickness of your chips.  *DO NOT STEP AWAY FROM THE OVEN OR YOU RUN THE RISK OF BURNING YOUR CHIPS.
  • Remove from the oven and allow to cool before serving with my roasted garlic dip, or anything else that you enjoy.

Recipe Notes

Lard or bacon fat may work in place of tallow
See my plantain tortillas for another fun plantain recipe.
Store the chips in a mason jar or plastic bag in the fridge for optimal shelf life.

 

 

2 Chronicles 7:14 “if my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then I will hear from heaven, and I will forgive their sin and will heal their land.”

Paleo Autoimmune Protocol Banana Bread Cookies (Coconut-Free)

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There is nothing like being away for a long weekend, only to come back to half a dozen of appointments.  If you are just tuning in, the past few days my mother and I have been in Austin, Texas, attending the Paleof(x) conference.  Though it was definitely exhausting on my end, we had a blast, and I will be writing more on the subject in the close future.  Of course, not blogging for almost a week has left me itching to get a recipe posted.  Therefore, I decided to share a recipe that utilizes cricket flour, since, after all, that is all the craze now in days.  Ultimately, the cooking stemmed from me wanting to create a macaroon without coconut.  I know, I know, it sounds like an odd endeavor, however, I am happy to say that these fluffy, fruit sweetened morsels packed with sustainable protein were a complete success.   As previously seen in my cinnamon graham crackers, no-bake fig newton bars, no-bake carrot cake truffles, soda bread, and blueberry streusel muffins, I used my favorite combination of cricket and tigernut flour, to give the cookies a nutty taste that banana bread would otherwise have.  Overall, whether you are new to the world of insect protein or not, I urge you to jump the hurdle and purchase a bag of cricket flour, as these pillow cookies will help you realize just how palatable it can be.

a Rafflecopter giveaway

On top of sharing a recipe that features cricket flour, I also wanted to give folks a chance to try out one of my families favorite pale0-friendly protein bars to date.  Exo bars were created by two college students, Gabi and Greg, of whom I actually got to meet this past week at Paleof(x).  Not only are the bars gluten, grain, soy, and dairy free, but they also highlight one of the most popular, sustainable protein sources much like today’s banana bread cookies.  Once I got my family on the insect protein bandwagon, it was not hard for them to fall in love with Exo’s bars.  Being a chocolate lover, my mother’s favorite is the cocoa-nut, while my father was a big fan of both the apple and blueberry flavors, and therefore could not make up his mind.  Today’s giveaway highlights all three of these flavors, of which one lucky individual will win.  If you are not the winner, make sure to stick around, as there will be a special coupon code coming after the giveaway has finished! To learn more about “why crickets” make sure to visit Exo’s page here.  As a note, Exo protein bars contain nuts and seeds, thus making them non-compliant to AIP.  (GIVEAWAY OPEN TO US RESIDENTS ONLY, RUNS 4/29-5/6)

*USE THE PROMO CODE BEYONDTHEBITE TO GET 15% OF YOUR NEXT EXO BAR ORDER (runs to January 2016)

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Banana Bread Pillow Cookies

Print Recipe

(Makes 1 dozen)
Ingredient

Process

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Place pitted dates in a small bowl, and soak in very hot water until soft (10-15 minutes).
  • To prepare the plantain, peel and puree 2 plantains in the food processor, then transfer to a jar and set aside for later use.
  • Back in a food processor, combine 1/2 cup pre-pureed plantain, soaked and softened dates, shortening, and vanilla until smooth.
  • Add in cricket flour, tigernut flour, sea salt, baking soda, and cinnamon, and continue to puree until a smooth cookie dough has formed.
  • Use a cookie scoop to transfer the dough onto the prepared baking sheet, placing the dough about 3-4 inches apart.
  • Put the cookie sheet in the oven and allow the cookies to bake until gold around the edges, 15 minutes.
  • Allow the cookies to cool for at least five minutes, then transfer them to a wire rack for further cooling.
  • Store cookies in the fridge for maximum shelf life.

Recipe Notes
I prefer to purchase my cricket flour from Next Millennium Farms and (or) Aketta.

 

 

 

 

 

2 Peter 3:8-9 “But, beloved, do not forget this one thing, that with the Lord one day is as a thousand years, and a thousand years as one day. The Lord is not slack concerning His promise, as some count slackness, but is long suffering toward us, not willing that any should perish but that all should come to repentance.”

Paleo Autoimmune Protocol Skirt Steak Pinwheels (Low-FODMAP)

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Pinwheel

This recipe is succulent, mouth watering, and truly de-licious.  Yet what gets me, is that I was unable to do the dish justice through photography.  Some days, I am just too out of it to hold a camera steady, have the energy to go get the camera stand, or get the lighting the way it needs to be.  However, I didn’t want this to take away from me posting the recipe, as I put my heart and soul into creating a dish that was low-FODMAP, yet captivating to all taste buds.  As mentioned in my previous post on FODMAPs, my diet is 95% free of fermentable carbohydrates, simply because my gut has not healed enough to be able to tolerate them without giving me extra symptoms, that I would otherwise chose to avoid.  That being said, initially beginning your journey on a low-FODMAP diet can seem rather daunting, as many of the nutritious, whole-foods that are emphasized on a Paleo meal plan, are taken away.  However, this doesn’t mean that creating dishes all of the sudden becomes boring, and that there are no longer any flavors to play around with.  In reality, there are many foods free of FODMAPs that, all it takes is a little adjusting. As far as today’s recipe goes, the skirt steak that I use is very similar to that of flank steak, and can almost be used interchangeably.  The difference between the two is the fact that flank steak comes from the lower abdominal area of the cow, where as skirt is from the diaphragm muscle.  Both are a relatively tough cut of meat, yet because they are so thin, pounding them out can make a piece of meat that is incredibly tender, of which is precisely what happens in today’s recipe.   Overall, my entire family devoured these pinwheel steaks, as they loved how much each bite simply melted in their mouth.




Skirt Steak Pinwheels

Print Recipe

(Serves 4-6) 
Ingredients

  • 2 lb beef skirt steak
  • 2 cups baby spinach
  • 2 cup chopped leek greens
  • 2 medium lemons
  • 1 1/2 tsp lemon zest
  • 2 cups lightly packed, fresh basil
  • 1 cup lightly packed, fresh parsley
  • 1 tsp sea salt
  • 4 green onion sprigs
  • 4 tbsp avocado oil
Process
  • Preheat oven to 425 degrees.
  • Cut the flank steak into two, like-size strips, and place each on a sheet of plastic wrap.
  • Cover each piece of steak with a second sheet of plastic wrap, and use a meat mallet to pound them out until an even 1/4 inch thick.
  • Zest the lemons, then cut each lemon into 5-6 slices, and place each slice on the bottom of your medium sized baking dish, along with the sprigs of green onion.
  • Chop the leek greens into 1/4 inch rounds, and lightly tear the basil and parsley leaves.
  • In a medium sized skillet, heat 2 tbsp avocado oil on medium-low.
  • Once the skillet is hot, sautee the leek greens and baby spinach for 5 minutes, then add in 1 tbsp of lemon zest, torn basil, parsley, and 1 tsp sea salt, allowing the mixture to cook for 2 more minutes until the fresh herbs have just begun to wilt.
  • Allow the mixture to cool slightly, then scatter an equal amount of filling along the length of each pounded piece of skirt steak, leaving 1/2 inch boarder all around.
  • Start at one of the ends, and tightly roll the skirt steaks up into two large pinwheels, and tie each one with three strings, one in the middle, and two on either side of the center string.
  • Drizzle each pinwheel with remaining 2 tbsp of oil, sprinkle with remaining 1/2 tbsp lemon zest, and salt to taste.
  • Place the pinwheels in the preheated oven and bake for at least 40-55 minutes, depending on how well-done you like your meat to be.
  • Remove the baking dish from the oven and allow the steaks to cool before slicing into pieces of desired thickness.

Recipe Notes

You can use flank steak in place of the skirt steak.
 
 
 
 

Romans 10:9-10 “…That if you confess with your mouth the Lord Jesus and believe in your heart that God has raised Him from the dead, you will be saved. For with the heart one believes unto righteousness, and with the mouth confession is made unto salvation.”

A Roundup of Five Autoimmune Paleo Easter Roundups

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This weekend is Easter.  Truly, I feel as though we were just here, and cannot believe that another year has already gone by.  Though life is tough in the moment, and some days seem like they will never be over with, taking the time to look back on the past year makes it seem as if it went by very fast.  A lot has happened in the realm of my treatments, doctors that I see, and growth of my own personal knowledge on food, the human body.  God has also blessed me with new friendships over the past year that I seriously would not change for the world.  In a way, it can also be hard to look back on your past, without wishing that your health was at least a little better than it seems.  However, I must always remember that where God has me, is exactly where He wants me, and for that I can be very grateful.  On an entirely different note, I decided that today’s post was going to be a roundup of all of the recently posted Easter meal plans and menus that have been circulating the web by some of my autoimmune-Paleo friends.  Years past, I can remember scouring the web for recipes that fit all of my dietary needs, and though at the time they were scarce (typically leading me to create my own), the amount of recipes that are out there now is quite astounding.  No longer do you have to fret over making a carrot cake without eggs, nor does hosting an Easter dinner party become seemingly impossible.  Because of this, I decided to pull all of the recipe roundups together and put them in one simple, straightforward post, as a way for you to access them all at once.  Hopefully, it will serve as encouragement that you can still have fun in the kitchen this Easter, entertaining (if you wish), and ultimately able to spread the good health while we celebrate our Lord and Savior dying for our sins and rising again so that we can spend eternity in Him! 
 
Sweet Potato Lefse, Bacon Herb Biscuits, and Sweet Potato Pita Bread. 
 
1. As Jo, from Comfort Bites Blog says, her roundup is “all for the love of AIP breads and wraps,” of which she was so kind to include a few of my recipes, a long with a few other flatbreads, wraps, and even bacon biscuits. All recipes are great as appetizers, or side dishes to your main, Easter supper.

Homemade Ginger Ale, Bacon Balsamic Wrapped Asparagus, and Homemade Marshmallows.
 
2. Next up, we have a large roundup with a huge variety of dishes (75 in all) by Charlotte of Salix is Me.  Her Easter roundup covers every category of food in your day, including brunch, appetizers, soups, salads, entrees, side dishes, beverages, desserts, and last but not least, sweet treats and candy (yes, autoimmune-friendly Easter candy can be on the menu for your kids).  
 
Cilantro Carrot Mash, Naturally Dyed Easter Eggs, and Lamb Roast with Beets.
 
3. Another recent roundup is by Adventures in Partaking, where even more breakfast and brunch, appetizer, main dishes, side dishes, desserts, soups, and other Easter ideas, are all put together.  What is even greater is that Bethany’s roundup includes a list of ideas and activities you can spend with your children on this special holiday.  
 
Strawberry Layer Cake, Pastaless Salad, and Pigs in a Pillow. 
 
4. If you have yet to read my review on He Won’t Know It’s Paleo, well, you should, because this Easter, Bre’anna is giving you a sneak peak into some of the recipes included in her newly released 100+ AIP recipe cookbook.  She also provides links to those that have been previously shared on the blog, including Pigs in a Pillow (a fun riff on the typical pigs in a blanket), ranch dressing, and Honey Seared Pork Tenderloin.  
Fish soup, Slow Cooker Lamb, and Carrot Cake Cupcakes.
 
5. Last but certainly not least, is an Easter roundup by Samantha at Sweet Potatoes and Social Change.  I am not sure you could ask for anything better than a gorgeous layout of appetizers, drinks, sides, main courses, and desserts.  Seriously, if you are not convinced by now that you can have a delightful Easter menu while following the Autoimmune-Protocol, I am not quite sure what will! 
 
 
 
 
 
 
 
 
 
 


Hebrews 12:2 “Looking unto Jesus, the author and finisher of our faith, who for the joy that was set before Him endured the cross, despising the shame, and has sat down at the right hand of the throne of God.”

Paleo Autoimmune Protocol Sticky Moroccan Wings (Fruit Sweetened)

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Despite typically being deep-fried, homemade wings made in the oven are just as, if not more, delicious as any restaurant version. Growing up, my mother always made a lemon thyme chicken recipe that she roasted until oozing with delicious herb and citrus flavors.  That being said, today’s recipe has been one that I have dreamed up awhile ago, yet wanted to wait till the right moment to make it a reality.  Therefore, once Thursday rolled around and my mother went off to her job at a local coffee shop, I knew it would be the perfect night to make a big batch wings that everyone could come home and devour. However, these are not just any typical baked chicken wing.  No, these are sticky, sweet and tangy, moroccan inspired wings, that are finger-licking delicious.  Though most glazed wings have some type of sugar in them, I wanted to make a recipe that relied completely on fruit for its sweetness, of which I chose to be figs.  This gives the dish an extra depth of flavor that would otherwise not be present in a sauce made of sugar, and while I use figs, you can just as easily use dates or apricots instead. These wings are just one of the many examples of the fact that cooking at home does not have to be difficult, long, hard, or drawn out, to create a dish bursting with flavor.  Overall, everyone around the dinner table loved these exotic wings (even my fifteen year old brother, who actually asked for them as lunch and snack in the days prior).  Not only is this a meal that tastes amazing, but it also makes the kitchen smell almost as good as if you were baking cookies.  In the end, these wings are great finger food for Good Friday, or any weekend for that matter, and I am sure you will enjoy them just as much as my family did.

Sticky Moroccan Wings 
Print Recipe
(Serves 6-8)
Ingredients

Process

  • Place figs in a heat proof bowl, and cover with boiled water, allowing to soak for 3-5 hours, until very soft. 
  • Once soft, place figs in a food processor with lemon and orange juice, pureeing until smooth and setting aside for later use. 
  • Preheat oven to 400 degrees.
  • Remove chicken from its packaging and place in a large baking dish, drying thoroughly with paper towels, and then drizzling with avocado oil. 
  • In a small ramekin, toss together garlic, sea salt, turmeric, ginger, and cinnamon.
  • Sprinkle spices over the chicken and toss together with the oil until fully coated.
  • After coating the chicken with the spices, spoon the pureed fig mixture over it and mix again until fully covering the meat.
  • Place baking dish in the preheated oven and bake for 25 minutes until the chicken is crispy and brown. 
  • Remove from the oven and allow to cool for a couple minutes before serving on desired plates.
 
 
 
 
 




 
 
Psalm 33:4-5 “For the word of the Lord is right and true; he is faithful in all he does. The Lord loves righteousness and justice; the earth is full of his unfailing love.”

AIP/Paleo No-Bake Carrot Cake Protein Bites (Cricket Flour)

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I can’t believe that Easter is upon us yet again.  Somehow, the years go by so fast, yet so slow in the moment.  Though a true carrot cake was definitely something that I wanted to make, there simply are not enough mouths to continually eat all of the recipes I am creating in my head.  Therefore, I thought it would be a bit more practical, to make the Easter-theme dessert into something that my father actually eats on a regular basis.  Raw bars, though typically made with nuts and seeds, are a item that I have loved remaking into an autoimmune-friendly treat, of which I do with a bit of cricket flour (yes….you heard me right) and tigernut flour.  Together, these to flours mimic the taste and texture of ground nut and seeds quite well, while still providing a rather great nutritional benefit.   That being said, if you can have nuts or seeds, and are a bit “weebed” out by the though of entomophagy, then by all means, use the alternative.  However, my family serves as proof that once you try cricket flour, you will soon realize it is not as it first may seem or sound.  Overall, I have to admit that I really knew if my family would get on the insect bandwagon, but am excited to announce that they officially are on board (and happy to be so as well).   As far as today’s recipe goes, even my father declared that he likes cricket flour, which are words I certainly never expected to come out of his mouth.  However, I do have to admit that it is pretty dang awesome. If you are looking for more similar recipes, check out my no-bake fig newton bars, as well as my flour search page.

No-Bake Carrot Cake Protein Bites

Print Recipe

Ingredients

Process

  • Soften the dates by soaking them in a bowl of boiling water for 10-15 minutes.
  • In a food processor, shred the carrots with the shredding blade, then switch the blade to the “S” attachment and pulse a few times until broken down a bit more, then transfer the carrots to a bowl for later use.
  • Back in the food processor, blend together the dates, sea salt, spices, cricket flour, gelatin, and tigernut flour until just combined.
  • Add in shredded carrots and pulse until just combined.
  • Use a cook scoop to transfer the dough to a parchment lined baking sheet.
  • Place the sheet in the freezer to set, then store the bites in the fridge for up to 7-10 days, or in the freezer for longer shelf life.

Recipe Notes

I source my cricket flour from Next Millennium Farms and Aketta by Aspire.
If you do not have gelatin, simply increase the amount of tigernut flour by 2 tbsp.
Almond, cashew, or sunflower flour can be used in place of cricket flour.

 

 

 

 

 

Psalm 14:1 “The fool has said in his heart, “There is no God.” They are corrupt, They have done abominable works, There is none who does good.”