I'm part way through week two of my AIP elimination diet, with lots more recipes to share. Over the past few years I've slowly learned to enjoy fish. In the past I've always baked salmon or cod in the oven. This week I tried pan-frying and it's a game-changer! Like last week, having farofa as a side-dish has been a wonderful addition. And a fall squash soup for my lunches has been so delicious on these cold rainy days. Hope you have as much fun reading about these recipes as I had making them.
Pan-fried Salmon with Cauliflower, Broccoli, and Asparagus Farofa
Salmon
Salt
Pepper
Lemon
Garlic
Broccoli (fresh or frozen)
Cauliflower (fresh or frozen)
Onion
Asparagus
Toasted Cassava Flour
See below for instructions.
Pan-fried Cod with Cauliflower and Asparagus Farofa
Cod
Salt
Pepper
Lemon
Garlic
Cauliflower (fresh or frozen)
Onion
Asparagus
Toasted Cassava Flour
Slice lemon. Salt and pepper fish. Heat a frying pan on high and sear fish, flesh side down (if using salmon with skin on). Place lemon slices on top of the skin, cover frying pan, and reduce heat. Continue cooking for about five minutes and then turn off heat, keeping cover on. Let sit while you finish the cauliflower/broccoli and farofa.
Slice onions and asparagus into small pieces, cauliflower and/or broccoli into mid-sized florets. In a large skillet, saute vegetables with olive oil and garlic. When cauliflower/broccoli is tender and slightly browned, remove from the pan, place on a plate.
Pour 1/4+ cup of toasted cassava flour on top of the asparagus and onions. Add more garlic, salt, olive oil, and lemon juice. Cook for a few minutes.
Scoop fish from frying pan and squeeze out soft lemon over fish and vegetables. If any liquid is left in the pan, pour it over the farofa once you've added it to a plate.
Pan-fried Chicken with Cauliflower, Asparagus Farofa, and AIP Tzatziki sauce
Chicken thigh or breast
Marjoram
Oregano
Thyme
Sage
Cinnamon
Turmeric
Garlic
Salt
Pepper
Tapioca Starch
Cauliflower (fresh or frozen)
Onion
Asparagus
Toasted Cassava Flour
Lemon Juice
Tzatziki Sauce
Coconut cream
Avocado
Cucumber, grated, water squeezed out
Lemon Juice
Garlic powder
Onion poder
Salt
Dill
Make tzatziki sauce in a blender or magic bullet. Set aside.
Mix spices in a shallow dish/container with lid. Place chicken thigh and sift until covered. Add a couple tablespoons of tapioca starch and sift like before until chicken is coated. Sear in a heated frying pan and then reduce heat and continue to cook until meat is done.
Slice onions and asparagus into small pieces, cauliflower into mid-sized florets. In a large skillet, saute vegetables with olive oil and garlic. When cauliflower is tender and slightly browned, remove from the pan, place on a plate.
Pour 1/4+ cup of toasted cassva flour on top of the asparagus and onions. Add more garlic, salt, olive oil, and lemon juice. Cook for a few minutes.
Scoop chicken from frying pan and place on a plate. If any liquid is left in the pan, add a bit of water, stir well, and then pour it over the farofa once you've added it to a plate.
Turkey Stir-Fry
Ground Turkey
Onion
Carrots
Mushrooms
Broccoli
Cabbage
Garlic
Ginger
Black Pepper
Salt
Coconut Aminos
Turkey Burger with Zucchini, Yellow Squash, Cruciferous Greens and Cranberry Sauce
Meat spices of your choice
Zucchini
Yellow Squash
Cruciferous Greens (Kale, Cabbage, etc from Trader Joe's)
Onion
Cranberry Sauce
Cranberries (fresh or frozen)
Apple
Cinnamon
Allspice
Cloves
Lemon Juice
In a medium sauce pan, make cranberry sauce by boiling cranberries, apples, and spices in water. Continue to boil until fruit is tender. Add a bit of lemon juice at the end. Set aside to cool.
Combine ground turkey and spices of choice. Form into patties and cook on a frying pan. In a separate pan, saute onions and cabbage/kale with olive oil and garlic, until just tender. Remove greens from pan and use the pan to saute zucchini and yellow squash.
Rainbow Salad
Spinach
Strawberries
Cucumber
Chicken Sausage (AIP approved)
Sweet Potato
Green Onions
Farofa
Avocado dressing (see previous post)
Chicken, Apple, Kale Skillet
Onion
Kale
Apple
Chicken (pre-cooked or sausage)
Sweet Potato (pre-roasted)
Avocado
Salt
Garlic
Ginger
Apple Cider Vinegar
Saute onions and kale in olive oil, garlic, ginger and salt. Add apples, chicken, sweet potatoes. Continue to cook until all is heated. Serve with Avocado slices and a splash of apple cider vinegar.
Creamy Autumn Squash, Kale & Chicken Soup
Inspired by https://www.restoringrootswellness.com/recipearchive/2018/2/9/creamybutternutsquashkaleandturkeysoup
1/2 Acorn Squash, peeled and cubed
Olive Oil
1 medium Onion
Celery (about ½ cup)
Carrots (about ½ cup)
2 Leeks
Garlic
4 cups Chicken Bone Broth
2+ cups Chicken breast meat, pre-cooked and cubed
2 cups Tuscan Kale, chopped (or more, if you like)
Salt
Black Pepper
Fresh Thyme
Ground Sage1
1 Tbsp. Red Wine Vinegar
1 Tbsp. Lemon Juice
1. Peel and chop squash. Roast on a greased baking pan at 375 degrees until just browned. Set aside
2. In a large pot, sauté onions, carrots, celery, leeks, and garlic with olive oil. Remove half the vegetables and set aside in a bowl.
3. Add roasted squash and 3 cups of the bone broth. Use an emersion blender to combine half the vegetables, squash, and broth into a creamy texture.
4. Add back in vegetables, as well as chicken, kale, last cup of broth, spices, and herbs. Cover and bring to a boil, then reduce heat and simmer for about 20 minutes. Add water if needed. Finish with vinegar and lemon juice.
AIP Chicken Potpie
Inspired by https://thecuriouscoconut.com/blog/perfect-paleo-and-aip-chicken-pot-pie
6 Tbsp Olive Oil
6 Tbsp Cassava Flour
1 cup Mirepoix (1/2 cup diced onion, 1/4 cup diced carrot, 1/4 cup diced celery)
1 tsp Thyme
1 tsp Parsley
1 tsp Sage
1 tsp Salt
1 tsp Black Pepper
1 and 1/2 cups Chicken Bone Broth (homemade)
Chicken, pre-cooked and shredded chicken
For the crust:
1 ¼ cups Cassave Flour (plus more if too wet)
1/4 cup Tapioca Starch
3-4 Tbsp Olive Oil or 5 Tbsp Palm shortening
2 Tbsp canned Pumpkin Puree
1/2 cup Coconut Milk
1 tsp Salt
1. Chop mirepoix vegetables. You may sauté before hand if you like browned vegetables, or else, set aside.
2. Make a light brown colored roux by melting olive oil (or fat of choice) in a large frying pan over medium heat. Whisk in cassava flour, making sure there are no lumps. It will bubble and sizzle. Watch it carefully, stirring often. You want it to be a light/medium brown color, about 5-7 minutes. Be careful not to burn.
3. As soon as the roux reaches the right color, add the mirepoix and stir together. Cook until the vegetables are soft and fragrant, stirring frequently and scraping the bottom of the pan.
4. Add cooked shredded chicken, seasonings, and broth and stir to combine. Let simmer about 5 minutes then remove from heat.
5. Pre-heat oven to 400F. For the crust, combine all the ingredients except coconut milk to a large mixing bowl. Add coconut milk and stir to form a batter. Use hands to work the dough into a ball and divide into two sections (one for top and bottom crust of each pie).
6. Depending on the texture of the dough, you can roll out the dough, or pat base into place and then sprinkle dough bits on top.
7. Bake for about 35-45 minutes, or until the filling is bubbling and the crust is a lovely golden brown.
