Thursday, October 02, 2014

Apple Cabbage Salad with Honey and Cranberries

This salad is currently a personal and household favorite. It is really, really good. It's a recipe I put together when I was going through a "throw anything into the bowl to make a salad" phase. And it turned out fabulous.

1 red apple, chopped
2-3 cups red/purple cabbage, chopped
1/4 cup dried cranberries
2 Tbsp honey
2 Tbsp coconut oil, melted
2 Tbsp apple cider vinegar

1. Chop apple and cabbage.
2. Put them in a bowl large enough for some tossing and mixing. Add cranberries.
3. Drizzle in the honey, oil, and vinegar and mix well. Use your hands if you want to. And if you've washed them.
4. Serve it up!

Monday, May 05, 2014

AIP Cranberry-Apple Sauce

Yes, I realize this post is a bit of an anachronism. Cranberry Sauce belongs at Thanksgiving and Christmas, not in May. Well, I bought cranberries and wanted to use them, so I just had to make my mom's cranberry-apple sauce!

Well, sort of. My mom's recipe calls for butter and brown sugar and pecans and marshmallows, none of which strict AIP-followers can have (unless, of course, you make paleo/AIP marshmallows and have successfully reintroduced nuts). Anyways, I really wanted to try making my mom's recipe AIP-friendly, so I did! Here's a cranberry sauce you can happily serve at your next holiday gathering, or just any old time you want a delicious side to pair with your roast chicken...or salmon...or pork...or midnight snack...

4 Tbsp coconut oil
1 bag fresh cranberries
4-6 tart apples (peeled and roughly chopped)
1/2 cup honey
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4-1/2 cup coconut flakes (optional)

1. In a large saucepan or wok, sauté the cranberries in ghee or oil until most of the berries have broken.
2. Add the apples, then stir in the honey and spices.
3. Cover and simmer for a few minutes until the apples are slightly soft.
4. Put mixture into a greased baking dish. Sprinkle coconut flakes over top.
5. Bake at 350°F/180°C for about 20 minutes, or until the coconut is lightly browned. I normally serve this hot, but it's delicious however you serve it!!

Wednesday, April 23, 2014

AIP Chicken Breakfast Sausage

I recently went on holiday with some friends and planned to bring my own food for breakfast, as it's very difficult to find Malaysian breakfast foods suitable for AIP, or anything that's truly nourishing, for that matter. Plus I wanted to use chicken rather than beef or pork so that my friends could enjoy it too. 

So, I went hunting online for a breakfast sausage recipe using chicken and also one that didn't have pepper, and wouldn't you know it, it's a hard thing to find! I finally found a recipe for turkey sausage on Mickey Trescott's Autoimmune Paleo site and adapted it using chicken and dried herbs. I doubled the recipe, and it kept in the fridge for several days.

500g minced chicken (I put a couple large chicken breasts in the food processor and minced them using the steel blades)
1 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1 teaspoon salt
2 Tablespoons coconut oil or other high-heating fat

Combine all the ingredients except the oil and refrigerate for at least 30 minutes to allow the flavors to blend.
Add the oil, form 1/2" thick patties, and cook in an oiled skillet over medium heat, about five minutes per side or until they're no longer pink in the middle.

I like using this recipe as part of a "breakfast skillet" by cooking the patties and setting them aside while I cooked the rest of the skillet ingredients. My favorite skillet combo right now is chunks of baked sweet potato, onion, garlic, kailan (a heavy, flat, leafy green similar to collard greens), and a sprinkle of salt. In the photo, you also see a salad of raw grated beet, apple, carrot, dried cranberries, and a squeeze of lemon juice. The pickles were a little weird for breakfast, but I needed some probiotic food on my plate, and these are homemade! :)

Friday, April 11, 2014

AIP Ginger Beef Stir Fry

So, I started this blog ages ago, but obviously I never really posted much. In fact, I forgot I even had it. Today I rediscovered it, and so I'm going to start posting things. Food things. What else would I post about??

Here's my first recipe. I adapted it to my current dietary restrictions, so if you're not on the AIP (Autoimmune Protocol), feel free to add soy sauce or pepper or chilies or whatever else you fancy. I found that the marinade and sauce made this stir fry plenty flavorful and that it didn't need the usual addition of soy sauce.
The marinade
2 Tbsp balsamic vinegar
2 tsp salt
1 tsp ginger powder
1 tsp garlic powder

The sauce
¼ cup broth
2 Tbsp coconut oil
2 tsp salt
1 tsp ginger powder
1 tsp tapioca powder

Everything else
2-3 Tbsp coconut oil
300-400g beef, cut across the grain into ¼ inch slices
1 head fresh broccoli, cut into florets
1 carrot, sliced thinly
1 small onion, roughly chopped
A handful of sweet peas

1. Prepare the marinade in a bowl.
2. Add the beef and let it marinate at room temperature for 30 minutes.
3. Prepare the sauce and cut the vegetables. Set them aside.
4. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat.
5. Cook the beef in a single layer for 1-2 minutes or until mostly browned.
6. Remove the meat and set it aside. If the pan is dry, add another tablespoon of coconut oil.
7. Add the vegetables and cook them for about 1 minute, stirring constantly.
8. Add 2 tablespoons of water and cover the pan for 5 minutes. Uncover and cook, stirring constantly, until the vegetables are tender to your liking.
9. Return the beef to the pan, add the sauce, and mix well.
10. Serve and enjoy!