Breakfast Fries with Bacon-Chive Crumble (Paleo, AIP, Whole30)

 

paleo fries with bacon

The question here isn’t “Why would you eat fries for breakfast?” It’s “Why the heck not?”

These Paleo AIP Whole30 Breakfast Fries with Bacon-Chive Crumble came about on a Sunday morning. I wanted a hearty breakfast full of veggies and bacon, but I didn’t want ANOTHER skillet. I do a lot of skillets. No more skillets. JK made one today.

These loaded sweet potato fries could be eaten any time of the day. What makes them really special is the savory, salty bacon-chive crumble that is flavored with lemon & garlic! It makes all the flavors here pop so you’re not just eating a pile of boring vegetables.

You can find this recipe over on Autoimmune Wellness where I am a monthly recipe contributor!

CLICK HERE FOR THE RECIPE

 

 

 

Looking for more Paleo fries? Check these out!

Triple Meat Poutine

+

Garlic Dill Parsnip Fries

 

 

Macadamia, Date & Rosemary Crusted Salmon – the best salmon I’ve ever had!

 

macadamia salmon paleo

 

This salmon is absolutely incredible. It is inspired by my popular Bacon-Date Crusted Salmon that you can find here and is also in The Healing Kitchen. It’s just a lovely combination of smokey, sweet, garlicky, herby, buttery salmon deliciousness. If you haven’t made it yet, please go do so! Especially if you are on the elimination phase of the Autoimmune Protocol. This recipe below for Macadamia, Date & Rosemary Crusted Salmon requires a macadamia reintroduction (der!) and I like it even more than the original bacon version! The topping is like candy (which is why it will be featured in a dessert recipe at a later date)!

 

Woohoo! I got around to re-photographing this recipe because the picture didn’t do it justice. THIS IS THE BEST SALMON DISH I HAVE EVER EATEN – PLEASE MAKE IT! I want everyone to have a foodgasm over this salmon!! The rosemary pops through the crumble but doesn’t overpower it, and there’s just something so creamy and succulent about macadamia nuts and dates when combined! I almost ate too much of the crumble and didn’t have enough to coat the last piece of salmon, so don’t do as I did and nibble, nibble. Or do as I did, and have zero regrets over a half-naked crusted salmon.

 

 

macadamia date salmon

You haven’t lived until you’ve eaten sweet & savory crusted salmon!

 

Macadamia Date & Rosemary Crusted Salmon

Preparation 00:10 2017-07-27T00:10:00+00:00 Cook Time 00:12 2017-07-27T00:12:00+00:00 Serves 4     adjust servings

Ingredients

  • 1/2 cup dry roasted and salted macadamia nuts
  • 5 soft Medjool dates, pitted
  • 1 teaspoon finely chopped rosemary
  • 1/4 teaspoon truffle salt or sea salt
  • 4 6-ounce filets of wild-caught salmon, patted dry

Instructions

1. Preheat oven to 425 degrees and arrange an oven rack in the center of the oven. Line a rimmed baking sheet with parchment paper.

2. In a food processor, combine nuts, dates, rosemary, and sea salt until chopped to a fine, sticky crumble.

3. Press a couple tablespoons of macadamia crumble onto "meaty" side of salmon to coat. Save extra crumble for a delicious recipe to come later this week!

4. Bake in preheated oven for 8 to 12 minutes (depending on the thickness of your salmon filet) until the center flakes easily with a fork and is a medium pink.  

Salted Tahini-Date Fudge with Bacon & Sunflower

salted tahini fudge

 

 

I don’t often buy seed or nut butters – really only when the craving hits (like it did when I bought this tahini for my Twice-Baked Tahini Mashed Sweet Potatoes) or I’m planning on making a recipe that features them.

 

In a past Paleo life, almond butter was a dangerous rabbit hole for me. If I were to do a Whole30, I would not be allowed to eat almond butter because it would qualify as a SWYPO (sex with your pants on) no-no. When I first entered Paleo-land, I was seriously malnourished from gut disorders and you couldn’t feed me enough. I used to eat Lara Bars spread heavily with fresh ground almond butter on the daily. I was a titch obsessed. That would be SUCH a treat for me now if that were to ever happen.

 

I really like to keep my treats very basic which prevents me from ever over-doing it. I enjoy dark chocolate (85% and higher) frequently but it never becomes an issue of overindulgence like if I were to make brownies or cookies (I hate baking, so rarely). I also have been enjoying coconut milk ice cream since the beginning of my pregnancy. It adds such an important quality of life factor. Ice cream has always been one of my happy foods, along with more nutrient dense foods like steak, salad, avocados, soup and salmon. I don’t believe in deprivation for the sake of deprivation but rather include these happy foods in my life in ways that support my positive relationship with food and body image.

 

I get a LOT of questions on social media when I post photos of my meals containing any sweetener, rice, or Paleo convenience food. It seems incredulous to some that I could possibly promote the AIP while still consuming white rice with my bone broth or dark chocolate several days a week. Here’s my take on it… it’s a plain, simple, and common sense approach to food that seems to get lost in the real food movement at times. I eat for three reasons: healing, happiness, and hunger. In that order. I’ve worked extremely hard the last 5 years to get to the place where I am today, where I’m able to enjoy foods that may not fit into someone else’s definition of a healthy diet. There was a time when I was limited to less than TEN foods for months because of my chronic histamine intolerance, leaky gut, and food allergies. If you’ve lived that life as a person who loves food, you appreciate the variety and freedom in each meal thereafter. I really urge anyone following an elimination diet to get out of the mindset that this is forever. I used to think that too, and I will forever incorporate the principles of AIP (namely nutrient density at every chance I get) but I won’t do it at the expense of my happiness. Thankfully, steak, salad, salmon, soup and avocado are my OTHER happy foods besides chocolate, yes!?

 

All of that being said, I bring you a new treat recipe that in it’s own right meets all 3 of my requirements for a food. I’ve recently fallen into heart-eyes with dates. At the end of my pregnancy, it was recommended I eat 6 a day to shorten my labor. I think I started too late, and I could never eat more than 2 a day, because my labor was 90 excruciating hours long. As 2010 said, “Epic Fail”. They historically have been an incredibly vital food for my ancestors and are a nice source of fiber, potassium, copper, magnesium, and B6. They can be a delicious way to ease digestion and elimination and are fairly low on the glycemic index compared to other Paleo sweeteners like honey and maple syrup which are actually quite high compared to most of our diet. Sunflower seeds are a wonderful source of iron, magnesium and B6 as well and tahini contains thiamin, magnesium, and calcium too! Bacon is there just for the pure deliciousness that is bacon combined with chocolate and sea salt.

 

 

See? Even my treats can meet all 3 of my edible criteria: healing, happiness, and hunger (I woke up from a nap starving before I ate a couple of these fudge squares!) So here’s a rare treat recipe for Grazed & Enthused. No, it’s not AIP-compliant, but it is Paleo and contains no added sweeteners plus a nice dose of health-promoting fruit and seeds. Just don’t throw caution to the win with these babies (which aren’t overly sweet really) and keep your serving to 1 to 2 squares per day.They’re chewy, salty, crunchy, and satisfying in a savory-sweet type of way that will make your bacon & chocolate loving heart flutter.

 

This is quite possibly the tastiest sweet & savory dairy-free fudge out there!

 

Salted Tahini Date Fudge with Bacon

Preparation 1:15 2017-07-27T01:15:00+00:00 Cook Time 00:00 2017-07-27T00:00:00+00:00 Serves 16     adjust servings

Ingredients

  • 12 soft Medjool dates, pitted*
  • 1/2 cup organic tahini
  • 2.5-ounce 85% (or higher) dark chocolate, melted
  • 2 tablespoons softened coconut oil
  • 1 teaspoon vanilla extract
  • sea salt
  • 1/4 cup shredded coconut
  • 2 tablespoons roasted and salted sunflower seeds
  • 2 slices bacon, cooked and crumbled

Instructions

  1. In a food processor, combine dates, tahini, chocolate, coconut oil, vanilla, and 2 generous pinches sea salt until a smooth ball forms.

  2. Pulse coconut and sunflower seeds into the mixture briefly until distributed evenly.

  3. Using a rubber spatula, scrape mixture in a parchment-lined glass rectangular container such as a 3-cup Pyrex container. Smooth fudge into a rectangle about 1-inch thick.

  4. Press bacon crumbles evenly into surface. Freeze for 1 hour until solidified.

  5. Slice and serve directly from freezer as the fudge softens at room temperature due to the coconut oil.

Recipe Notes

*Dates must be very soft before you puree them. If you do not purchase high-quality soft dates, you must soak your dates in warm water for 30 minutes prior to adding to the food processor.

 

Bistro Chicken Salad with Garlic-Thyme Vinaigrette (Paleo, AIP, Whole30)

 

Bistro Chicken Salad

 

It’s finally salad season! Salads don’t go out of season in my house, but then again I spent the winter in Texas where I had little excuse to avoid a light and refreshing meal. Although I eat soup at all times of the year, so why do we think salads are only for sweltering days!? Yesterday it was 88 degrees and dinner was chicken and vegetable soup — heated up to a barely lukewarm temperature though! 

 

I’m trying to get a few blog posts up and ready for before Baby Grace arrives, but my focus right now is mostly getting things together for her, overanalyzing every menstrual-like cramp or episode of nausea I am having (first-time-mom probz), and loading up my freezer with homemade food.

 

I am one of those so-called “lucky people” that can go hours and hours and hours without eating, forgets to eat if they’re busy, or will go without food out of laziness when big shifts in my life happen. I am so gung-ho and excited about breastfeeding though, and I know it both causes and thrives on a healthy appetite, so I’m doing my best to prevent light-snacking all day in favor of varied and nutrient-dense AIP meals after she arrives. 

 

I was thinking back to the moment I found out I was pregnant on a beach in Hawaii (could it have been anymore beautiful!?) and all the feelings I felt at the time. Exhilarated, shocked, nervous, proud. I still feel all of those things, so not much has changed, but I also feel incredibly confident in my abilities to be a good mother.

 

All these years of pretending my dog is a human baby that requires 24/7 love, attention, and tending may be paying off, but my motherly instincts have always been strong. Make sure you follow me on Instagram for baby updates though, in case I take a mini blog hiatus! I also post some daily meals (the ones that aren’t a hideous display of splattered soup, unevenly chopped vegetables, and shredded meat that never catches the right light), photos of my adorable cockapoo Rafael, and life here in Austin! 

 

Get the recipe for Bistro Chicken Salad – aka best salad ever!

Instant Pot Maple Bacon Balsamic Pulled Pork (Paleo, AIP)

 

I made a big, well big to me, announcement on social media yesterday! If you’ve been following G&E from its inception in 2014, you’ll have noticed I have written a few articles on fertility (or infertility as was my case) with autoimmune disease. I struggled with this issue for my entire 20’s (I’ll be 28 this year), and it was really that last piece of the puzzle that I felt like I had been chasing for years. I thought I would continue to chase it for many more years until I was so tired, I gave up. Or I went through menopause. Whichever came first. Fact is I’ve been wanting to start a family since we got married 18 months ago, and I was determined to do everything in my power to make that happen as naturally as possible. Thankfully, the race ended in 2015 with me crossing the finish line instead of ducking out at a water station and going home. I had a horrible, horrible, horrible (can I say it five more times or is that annoying?) Hashimoto’s flare that lasted from the end of 2014 through summer 2015. It nearly killed my soul. On the other side of that flare waiting for me though was a little baby girl. So all that suffering had a purpose after all. Keep reading, if you’re like, this is the worst baby announcement ever. It gets better.

 

For the first time in my life, I was actually overweight (according to doctors) in 2015. It wasn’t necessarily my diet or exercise by any means. I gained 20 pounds in less than 2 months without changes to either and then an additional 15 over the next 4 months. The incredible control the thyroid has over our bodies is really mind-boggling. And can be very depressing at times, especially those times when you cannot control the control board of your very own body. I struggled with poor body image all of 2015. My clothes didn’t fit (far from it in fact), I couldn’t believe the number I was seeing on the scale, and I hated looking at myself in photos. I’ll be honest – I still don’t love seeing new pictures of me. I’m vain, what can I say. Don’t tell me you’re not! But I have come extremely far in the past year in terms of my acceptance of my new body. I look like this for now, and I don’t know if it will ever change. I’ve had some not-so-nice comments said to me, and I’m sure more than one person thinks I’ve been bingeing at home the entire year, which is far from the case. Anyone with Hashimoto’s-induced weight struggles will tell you, it doesn’t matter if you’re living on carrots and lettuce. You still gain and gain and gain and gain. And then gain some more. It turns out that even know I don’t particularly like the looks of my newly cushy body, my fertility does.

 

So basically 2015, overall, sucked despite the amazing opportunity to author a cookbook. I was depressed almost the whole year and had very poor self esteem. When you go from happy with yourself, vibrant, social, and fit to the absolute opposite spectrum in every way possible, your world is rocked. I’m not ashamed to say those things about myself. It’s just the honest truth, and I know I’m not alone in those feelings in the autoimmune community.

 

In September, after I graduated from my master’s program, moved from Chicago (our 4th move of the year!), and was in between our move to Austin, I booked my husband and I a last minute trip to Hawaii. I just wanted to be somewhere peaceful, beautiful, and as far as &%&* away from everything without needing to bring my passport. I had apprehensions about the trip a few days before. Just odd feelings and very anxious. I don’t know why. Probably because I’m a bit scared to fly over the ocean and also because there were some nearby hurricanes and resultant tsunamis near the islands. It was also supposed to rain the entire time we were there, so I was a bit bummed.

 

Two nights before we were to leave, we were visiting my husband’s family in Omaha and at a friend’s house. The friend has a close relationship with a woman she told me had some, shall we say, spiritual powers. Of course my interest was piqued, as I’m very open minded to that sort of thing. I wanted to know if the friend had any inklings about what was to come in my life. I didn’t feel like I had a big purpose for the first time in years. I was moving to Austin without a job and away from friends or family. I was overall disengaged from my previous interests and inspirations. I didn’t have that one big goal to work towards like I had throughout my adolescence and early adulthood.

 

The friend told me she saw a baby in my future in the next year and a whole host of other accurate and interesting things about my health, career, and relationships. What she said about my past was true, and she knew some intimate details about deceased family members whom I cherish. She had calmed my fears about my trip to Hawaii and said she saw it as a second honeymoon. Our first honeymoon was pretty terrible for me as it was at the beginning of that 2014 flare, and I was a miserable mess the whole time. I let go of my fear for the trip and off we went, hoping for the best!

 

A couple days later she texted me to tell me the baby was coming sooner than she thought. In fact, she said, I was already pregnant and just didn’t know it yet! She said it could be someone close to me in my life as well, it was hard for her to tell, but I had a gut feeling it was in fact me. I was only 3 1/2 weeks pregnant at the time, so I couldn’t test just yet.

 

In Hawaii, right at the 28 day mark of my menstrual cycle, I took a pregnancy test and when the two double lines showed up, I broke into tears. I was by myself because my husband had went to the bathroom to change into his trunks to go surfing. I wanted to take the test by myself because it was me and only me who overcame what I had this past year. Everything I had gone through in 2014 and 2015 DID have a bigger purpose. And I finally had mine. I wrote in the sand before his return to the beach “I’m pregnant!” We took a picture, giggled, went into slight shock, then he went surfing for a couple hours while I laid in the sand pondering this new little cell development. I can’t believe that was already 4 months ago!

 

I’m halfway through my pregnancy this week (20 weeks!), and I will be sharing my journey in a separate post soon, as I know there’s many young women who follow me here with similar goals and struggles.

 

Welcome to the family, Grace Julia! We will see you 6-1-16 (hopefully just a bit earlier than that, please?!) and cannot wait to smother you in kisses!

Oh yes, and here is a VERY delicious pulled pork recipe for your Instant Pot!

Only own a slow cooker? Just cook your pork on low heat until tender and shreddable for anywhere between 7 to 9 hours or overnight!

 

 

 

This recipe is so popular you can even find it in The Paleo AIP Instant Pot cookbook along with 140 additional recipes!

 

1 review

Maple Bacon Balsamic Pulled Pork

Preparation 00:10 2017-07-27T00:10:00+00:00 Cook Time 01:40 2017-07-27T01:40:00+00:00 Serves 6 to 8     adjust servings

Ingredients

  • 3 pounds bone-in pork shoulder roast
  • 2 teaspoons fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • 6 slices bacon
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Red Boat fish sauce
  • 1/2 yellow onion, sliced
  • 2 tablespoons maple syrup

Instructions

  1. Place pork shoulder in Instant Pot insert. In a small bowl, mix sea salt, cinnamon and garlic together. Rub on all sides of the pork shoulder.
  2. Lay bacon on top of the pork. Sprinkle balsamic and fish sauce over the bacon, then lay onion slices on top.
  3. Pressure cook on manual setting, ensuring the lid is sealed, for 1 hour 40 minutes (100 minutes).
  4. Release pressure and use a set of large tongs to transfer the pork roast (bacon and onions included) onto a rimmed cutting board, baking sheet, or a large and deep glass storage container. Use two forks to shred the meat, bacon, and onion well.
  5. In a measuring cup, whisk ½ cup of the cooking liquid from the insert with the maple syrup. Pour over the pulled pork and toss to coat. Toss again just before serving.

Bacon-Wrapped Cinnamon Apples (Paleo, AIP, Whole30)

 

They say everything is better with bacon, but I have to admit I am not a bacon lover. Actually the smell of it cooking in the morning makes me incredibly nauseous! Weird. Word.

 

BUT bacon-wrapped things make me very happy. One of the best restaurants in Chicago is called HB (stands for Home Bistro) in Lakeview and they have bacon-wrapped almond-stuffed dates on their menu that are nothing like you’ve had before. There’s also a heavy sprinkle of brown sugar, so they don’t fit in to my life anymore but I’m glad I enjoyed them when I did. In fact, there’s an excessive amount of foods I am so glad I imbibed in pre-AIP because I likely will never enjoy true nightshade-y BBQ, fresh picked corn elote-style with grass-fed butter and lime zest, caramel cheesecake, and Jeni’s Spledid Brambleberry Crisp! Whew – did I just make you second-guess this whole healthy eating thing? Don’t – because a life of health, happiness, and vitality is much more satisfying than momentary gustatory pleasure.

 

To make up for the lack of the above in my life, at times I choose to indulge… as much as Paleo & Autoimmune Protocol lets you indulge! Cheers to overcoming illness and inflammation while still enjoying some delicious food like these

 

Get the recipe for Bacon-Wrapped Cinnamon Apples!

 

Bacon & Kale Breakfast Skillet (Paleo, AIP, 21DSD, Whole30)

 

 

I know I joke about being an 85 year old stuck in a 26 year old body,  but I think I’ve taken it too far. We are home on a Friday night surrounded in pillows watching Dateline reruns with ice water. Party.

 

You know what’s more fun than watching TV on Friday night!? Breakfast. I’ve been eating this quick and simple sautee regularly for breakfast since throwing it together a couple months ago on a cold winter morning. I have another recipe that I want to post before the end of the weekend for Skillet Apple Crumble. It is sweetener-free and SO delicious and uses Anti-Grain Apple Flour. So get on that if you don’t already own it because you won’t want to miss out on this recipe!

 

Bacon & Kale Breakfast Skillet

Serves 1 | Prep Time 5 minutes | Cook Time 12 minutes

2 slices Bacon, chopped

1 bunch Lacinato kale, 2-inch pieces

2 tbsp Coconut milk

1 tsp Minced garlic

1/4-1/2 tsp Truffle Salt

1. Cook chopped bacon in a skillet until crispy. Set aside the bacon but leave bacon fat in the skillet.

2. Cook kale in the bacon fat until wilted. Stir in the coconut milk, minced garlic, and truffle salt. Reduce heat to low and simmer until the coconut milk has thickened and the garlic flavor has mellowed, 1-2 minutes.

3. Serve warm as either a side dish or a light meal.

Triple Meat Poutine [AIP-Friendly]

Okay, so between this recipe and my one for Beaver Tails/”Queues de castor”, I am taking you all on a Paleo journey of my birth city, Montreal. Now these are no replacement for the real thing. Traditional poutine is fairly soggy, salty, and drenched in MSG-laden gravy and cheese curds, but we can all imagine how good that tastes despite being absolutely terrible for our insides. THIS version won’t make you feel like a bag of donkey poo though. It’s high in zinc, vitamin A, and deliciosuness. Try to find the Japanese sweet potatoes for the best rendition of white potato fries. That’s some good Canadian bar food right thur.  If you want the most accurate poutine experience, consume this at 4 a.m. inside a grungy diner occupied by a man wearing a flea collar. *Knowing wink*I am about to throw my cell phone out the window. I don’t recall people contacting me 4 million times a day prior to its invention. I can’t get any work done because the damn thing won’t stop dinging. And I have a terrible notification noise.. the Samsung Whistle. I don’t know how to change it/I haven’t attempted to figure out how to do anything besides take pictures of my doodle, text grocery lists to my fiance, and ignore incoming phone calls. Just kidding, mom. I was totally brushing my teeth the last time you called xoxoHow am I supposed to procrastinate school and house work if I’m too busy responding to text messages like “Hey, did you leave a black sock in my apartment when you visited 4 months ago?”On a separate topic, it’s Farmer’s Market season in Chicago and you know what that means. Lavendar Blueberry Gelato for Saturday morning breakfast. My apologies for this picture. I took it on a rainy day, indoors, when I was really hungry, so yeah.Triple Meat PoutineServes 2 1 lb Japanese sweet potato, washed and dried1 tsp coconut oil½ tsp each rosemary, thyme, and marjoram, finely chopped (divided)1 T shallot, finely diced1 clove garlic, minced2 slices thick-cut bacon, chopped into ½ inch pieces8 oz ground beef1 to 2 tsp arrowroot powder¼ cup hot water1 oz prosciutto, thinly sliveredRosemary Fries

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Slice sweet potato into fries 2 inches long and 1/3 inch wide.
  3. Toss fries in coconut oil, rosemary, and salt to taste. Heads up: while the fries are baking, you can make the gravy on the stoptop!
  4. Bake fries for 15 minutes on one side. Then flip and bake for another 10-15 minutes until browned in some spots.

Herb Beef & Bacon Gravy

  1. Fry bacon in skillet over medium heat. Once crispy, remove from pan to paper tower lined plate. Keep fat in skillet!
  2. Add shallot and garlic to pan. Sautee for 1 minute until fragrant.
  3. Add ground beef, thyme, and marjoram. Cook until no pink in meat remains.
  4. Whisk the hot water & 1 tsp arrowroot powder together. Pour into pan and bring to a simmer while constantly stirring.
  5. Simmer the beef gravy until most of the water is absorbed. Use the leftover 1 tsp arrowroot powder to thicken it up, if too much water remains after 3-4 minutes of simmering.
  6. Stir in chopped prosciutto and bacon. Top fries with gravy and eat with a fork!

Plantain Chicken Fritter Clubs (Paleo, AIP, Whole30)

 

Well, that was a mouthful! I can guarantee these are incredibly flavorful for two reasons. #1 I have been sick this week with a sinus infection and have not been able to taste my food for days, but I could taste these babies, and boy were they good. #2 My husband went bonkers over them too, and he is fairly indifferent to food in general (I know, what a weirdo).

 

I struck a genius moment last week when all I had in my fridge was 1 plantain and half a chicken breast. I let my Vitamix work its magic along with some of my favorite flavor boosters and WA-BAM! Sandwich bread so easy it makes lettuce wraps look a’ fool. Plus you get extra protein by having chicken inside of the bread itself. I typed “inside of the breast” itself, and had to erase it, but I still wanted you to know how hopped up on probotics and nasal spray I am.

 

I got this pleasant little snotfest from my property management company neglecting to repair a leaky roof which quickly led to a black mold infestation of my apartment. This is serious stuff for anyone, especially if you have an autoimmune disorder, and especially if you are allergic to mold like I am. Well I forced them to reduce my rent for next month by 75% by kindly reminding them of their responsibilites to maintain a safe living environment for their tenants. Unfortunately we are now stuck with a whole week of invasive construction work, and the only two rooms I have to work with are the kithcen and the bathroom. Lucky for me we had a fiesta today, and they treated me to the latest mariachi hits and some solo singing. Bunch of chaarcters. That’s okay, they kept me company on this rainy day!

 


Plantain Chicken Fritter Clubs

Serves 2| Ready in 30 minutes

4 slices uncured bacon

1 green plantain, peeled

6-8 oz organic boneless skinless chicken breast, uncooked

¼ tsp granulated garlic

¼ cup packed cilantro leaves

Pinch sea salt

For Serving: Garlic Mayo dressing HERE, lettuce, avocado, kraut

 

  1. Cook bacon in medium-sized skillet over medium heat until crispy. Set aside. Pour bacon fat into a small cup to use for frying.
  2. Place remaining ingredients in high-powered blender or food processor and blend until pureed into a paste.
  3. Heat ½ tsp bacon fat over medium-high heat. Place ¼ cup of the mixture into pan and flatten with the bottom of a measuring cup until about ¼ inch thick. Cook for 2 minutes until golden brown and then flip and cook another 2-3 minutes.
  4. Repeat step 3 for remaining chicken-plantain mixture.
  5. Assemble sandwiches by topping 1 plantain chicken fritter with Garlic Mayo, lettuce, avocado and a slice of bacon. Top with a second fritter to make a sandwich, or leave open-faced.

 

BBQ Chicken Pizza (Paleo, AIP)

bbqchickenpizza2_edited.jpg

This BBQ pizza recipe was one of the first “meatzas” I made when I started AIP. Following a Paleo diet prior to AIP, I would occasionally order gluten-free pizzas on the weekend, but they were never good and the flavor was a mix between cardboard and tomato-flavored straw.

 

This BBQ Chicken Pizza’s base is actually made from ground chicken thighs! It’s pretty neat how baking protein into a thin patty makes a “crust” that holds up quite well to toppings and hand manipulation.

 

The BBQ sauce is equals parts sweet and tangy and even without the smokey flavor of peppers, it’ll still feel like you’re eating the real stuff.

 

Did you know that KC Naturals makes a legit nightshade-free BBQ Sauce!? You can buy it on Amazon now!

 

 

BBQ Chicken Pizza

Preparation 00:15 2017-07-27T00:15:00+00:00 Cook Time 00:25 2017-07-27T00:25:00+00:00 Serves 2     adjust servings

Ingredients

Cherry-Thyme BBQ Sauce

  • 1 1/4 cups pitted and halved cherries
  • 1 tsp finely chopped thyme
  • 1 tsp lemon zest
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Salt, to taste
  • 3 slices uncured bacon, chopped

BBQ Chicken Pizza

  • 1 lb pastured, organic chicken thighs
  • 1 tablespoon each chopped oregano and parsley
  • Smoked sea salt to taste

Instructions

For the sauce:

  1. Bring the cherries to a low simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme, lemon zest.
  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.
  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Set aside sauce while you make the crust.

 

For the pizza:

  1. Preheat oven to 350 degrees. Place a pizza pan on top of a baking sheet. If you do not have a pizza pan, line a baking sheet with parchment paper.
  2. Place chicken thighs and oregano in blender and puree until a paste forms.
  3. Using your hands, spread the mixture into a round-shaped pizza crust on the pan. Sprinkle lightly with smoked sea salt (or regular sea salt). Bake for 15 minutes on middle rack.
  4. Remove from oven. Using a paper towel, pat dry the extra fat that has risen to the top of the crust. This will help ensure a crispier crust. Spread Cherry Thyme BBQ sauce on crust (leaving an empty ½ inch border).
  5. Top with crumbled bacon and return to oven for additional 5 minutes.
  6. Let cool a couple minutes, garnish with parsley, and slice into wedges. Serve with a large salad!

 

 

 

 

 

Cherry-Thyme BBQ Sauce

Makes enough for 1 pizza | 25 minutes

1 ¼ cups pitted and halved cherries

1 tsp finely chopped thyme

1 tsp lemon zest

1 T ACV

1 T honey

Salt, to taste

3 slices uncured bacon, chopped

 

  1. Bring the cherries to a low simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme, lemon zest.
  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.
  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Set aside sauce while you make the crust.

 

BBQ Chicken Pizza

Serves 3-4 | 25 minutes

1 lb pastured, organic chicken thighs

1 T chopped oregano

1 T chopped parsley

Smoked sea salt to taste

  1. Preheat oven to 350 degrees. Place a pizza pan on top of a baking sheet. If you do not have a pizza pan, line a baking sheet with parchment paper.
  2. Place chicken thighs and oregano in blender and puree until a paste forms.
  3. Using your hands, spread the mixture into a round-shaped pizza crust on the pan. Sprinkle lightly with smoked sea salt (or regular sea salt). Bake for 15 minutes on middle rack.
  4. Remove from oven. Using a paper towel, pat dry the extra fat that has risen to the top of the crust. This will help ensure a crispier crust. Spread Cherry Thyme BBQ sauce on crust (leaving an empty ½ inch border).
  5. Top with crumbled bacon and return to oven for additional 5 minutes.
  6. Let cool a couple minutes, garnish with parsley, and slice into wedges. Serve with a large salad!

Note: If you don’t follow AIP, I suggest adding tomato slices, and grassfed/raw cheese!