Cinnamon-Apple Quick Braised Pork (Paleo, AIP, Whole30)


I  am a sucker for slow-roasted meats, but with pork that drastically increases the histamine levels, which isn’t so hot for me. Quick-braising a pork shoulder only takes 1 hour (versus 5 or 6 in the oven), so you don’t have to stay home all day waiting for your dang meat shoulder to cook. It’s not quite as tender as a 6-hour braise obviously, but it can still be easily shredded with a fok and falls off the bone. I served it tossed with a barbeque sauce recipe I am working on, and it was divine. If you do not have a juicer, you can certainly use store-bought unsweetened apple and carrot juice. The burnt looking parts are actually caramelized juice which gave the pork shoulder additional texture and flavor. So yums in my tums. Make sure to use a nice fatty, bone-in cut! I am typing this whilst on a break at school and am jonesing for some meat and it’s only 10 am. “Give me meat, or give me death.”

 

I had a nice workout at the gym tonight after taking a few days off. Got my endorphins going on this dreary day!

 

  • 2 mile sprint intervals (1 min sprint, 20 seconds run x 6)
  • 500 m hard row
  • TRX Chest Flys to Chest Push Ups – 10 reps x 3 sets
  • 50 triceps dips with alternating leg lift
  • Pike Pushups – 10 reps x 2 sets
  • Overhead Plie Squat with 20 lb medicine ball – 15 reps x 2 sets

 

Cinnamon-Apple Quick Braised Pork [AIP Friendly]

Serves 4 | Ready in 1 hr 5 minutes

2 lb bone-in pork shoulder roast, about ¾ inch thick

1 T bacon fat

3/4 cup apple juice

¼ cup carrot juice

1 T cinnamon

1 T fresh grated ginger

Sea salt

  1. Remove pork from fridge 30 minutes prior to cooking. Salt each side generously.
  2. In a large, deep sauté pan, heat the bacon fat over medium-high heat. Sear the pork on both sides, 3 minutes per side.
  3. Whisk apple juice, carrot juice, cinnamon, and ginger together. Pour over pork, bring to a low simmer and cover. Let cook for 30 minutes. Flip and let cook, covered again, for another 25 to 30 minutes until all liquid has almost completely evaporated. There should be some good caramelized bits to scrape up.
  4. Let rest for 5 minutes before serving. Serve with mashed celeriac root or parsnip.

Peach-Glazed Mini Meatloaves (Paleo, AIP, Whole30)

 


I get real excited when I come up with an easy, quick recipe that uses barely any ingredients and is a new, interesting flavor! It’s the holy grail of AIP batch cooking. I brought these on-the-go this weekend – to a show and then also as a pre-5k breakfast. I didn’t want to share them, and I usually love sharing food, so obviously it’s a winning recipe.

 

This weekend was insanely beautiful. We only get purty weather as often as a hipster turns down a vegan cheez burrito (aka never), so I refused to be inside. The farmer’s market is starting to have a lot more variety, and I get real turned on by varied produce. It doesn’t take much. We went back to the Peruvian rooftop restaurant/bar. I was feeling  adventurous and ordered a gin. I had brought my own Kombucha, and I was just going to enjoy it on the rocks, but I decided to go for it.

 

Well, I only drank 1/2 of the gin and still woke up feeling like butt. And swollen, lethargic, and expressionlss. My body hates alcohol. Like even attempting a smile today is too much work. I would much rather go to bed feeling good and wake up feeling awesome than enjoy the occasional beverage. Maybe later in life when my body isn’t under guerrila attack 24/7. Enough bitching – I’m happy to simply be alive and surrounded by my favorite things, namely my husband, dog, fresh food, and the outdoors. And my-size loaves of meat, but I guess that could be lumped into food.

 

Peach-Glazed Mini Meatloaves

Makes 10 mini loaves | Ready in 35 minutes

1 lb ground lamb (or beef, if you prefer)

1/3 cup finely chopped parsley

½ tsp sea salt

1 ½ cups diced peach

¾ tsp cinnamon

1 T coconut oil

  1. Preheat oven to 350 degrees. Take out a regular sized muffin tin.
  2. Mix together lamb, parsley and sea salt. Divide mixture between 10 regular sized muffin cups. Use your hands to spread the meat evenly into each cup, being sure to leave a shallow bowl in the center for the peach stuffing, about ½ inch deep.
  3. In a small saucepan set over medium-low heat, cook the peaches and cinnamon in the coconut oil for about 6-7 minutes until softened. Use a wooden spoon to mash the peach as it cook down, but be sure to leave some un-mashed chunks for texture.
  4. Top each meat bowl with the peach stuffing. Bake for 18-20 minutes until the lamb is cooked through and the cups begin to pull away from the edges of the pan. Let cool 5 minutes before serving.

Flaked Cod | Cucumber-Mint Sauce | Plum Relish (Paleo, AIP, Whole30)


I can FINALLY eat fish again after 7 months of abstaining from one of my favorite foods. My histamine intolerance got wicked ridiculous during the holidays, and I went on a very low histamine diet from January through July of this year. Fish is always a hairy situation because you really have to trust your source. If it isn’t handled well immediately after being caught, you can set yourself up for a bacteria bomb. This cod came straight from Boston, so I sacked two pounds of it from the market, and cooked it as soon as I got home.

 

When my fridge is the emptiest, I am the most creative. I was in the mood for a summery “bowl”. This is a one pot, one blender meal, and takes no time or skill to throw together once you have your ingredients prepped. Kitchen tip: always prep everything in advance (your “mis en place”) and that way cooking is a breeze once you light the fire. And you won’t burn everything as you scurry around the kitchen.

 

This dish is light, flavorful & the fruity relish really makes it pop!

 

 

Flaked Cod with Cucumber-Mint Sauce & Plum Relish

Prep Time 00:15 Cook Time 00:00 Serves 4

Ingredients

  • 2 lb wild cod
  • 1 head red cabbage, quartered and thinly sliced
  • 1 large cucumber, seeded and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons coconut oil, divided
  • 1 1/2 tablespoons coconut aminos, divided
  • 1 tsp grated ginger
  • Handful of mint leaves
  • 2 plums, pitted and diced
  • Sea salt

Directions

  1. In a large pan, heat 1 tablespoon coconut oil over medium heat. Add cabbage and large pinch salt to pan, stirring to coat in oil. Let cook for 5-7 minutes until cooked through but not soft, stirring every 2 minutes. Set aside and keep warm. Wipe pan clean.
  2. Place cucumber, olive oil, 1 tablespoon coconut aminos, ginger, mint and pinch sea salt in blender. Puree. Set aside.
  3. In the same pan, heat coconut oil over medium high heat.  Rinse and pat dry the fish. Salt both side. Place fish in pan, ensuring not to crowd (work in two batches if necessary). Cook for about 5 minutes, breaking the fish up with a wooden spoon into flakes as it begins to cook through. Sprinkle with additional salt and remove from heat. Wipe pan clean.
  4. In the same pan, add plums, ¼ cup water, and remaining ½ T coconut aminos. Cook over medium-low heat, breaking open the plums with the wooden spoon, as they cook down. Remove from heat once the majority of the liquid has evaporated.
  5. Layer individual bowls with cabbage, fish, plum relish, and cucumber-mint sauce.

AIP Chicken n’ Gravy (Paleo, Whole30)

 


I am so not a comfort food girl, but dang do I like me some gravy. Well, AIP gravy. I have actually never had “white gravy” in my life, so I had to consult my fiance on how it’s supposed to taste. He approved, so here we are staring at a picture of bacon-seared chicken thigh and gravy made out of sweet potatoes, bacon fat, broth, and fresh herbs. Yeah all of those things are really awesome on their own, but make for an Anchorman-like team when combined. As in they all complement each other and will make you giddy and gleeful. Lamp. I love lamp.

 

Ignore me if you don’t know what I’m talking about and scoot down to the recipe. I’m sure you do that anyway. Ah, so today I had to take some “professional” looking photos for an upcoming guest post I’m doing on another person’s website. I felt like a HUGE tool posing in the middle of a public park. I realized two things 1) I cannot and will not fake a smile (I usually think of something funny, so it makes me look more natural) and 2) My double-jointed arms look downright creepy and contorted.

 

AIP Chicken n’ Gravy

Serves 4-6 | Ready in 30 minutes

1 ½ lb boneless skinless chicken thighs

1 ½ c peeled and diced white sweet potato

4 slices thick-cut AIP-compliant uncured bacon

1 T chopped fresh herbs (I like a mix of thyme, rosemary, and sage)

Salt to taste

½ cup warm broth or water

Time Saving Tip:  Steam the sweet potatoes at the same time as Steps 2 and 3 to save time!

  1. Place sweet potatoes in a steamer basket set over a pot of boiling water. Cover and let cook for 15 minutes until easily pierced with a fork. Add sweet potatoes, herbs, and a pinch of salt to the blender.
  2. In a large saucepan, cook bacon on medium heat until crispy. Pour 4 T of bacon fat in blender/food processor. Leave the remaining bacon fat in the pan to cook the chicken thigh.
  3. Generously salt both sides of the chicken thighs and place in pan with bacon fat. Cook over medium-high heat for 5 minutes each side until cooked through and golden.
  4. Pour ¼ c warm broth or water in blender and puree. Add remaining ¼ cup and blend until pureed into pour-able, smooth gravy. Gravy thickness can be adjusted by adding more broth/water for thinner gravy, but I suggest adding a pinch more salt if you dilute it anymore.
  5. Serve chicken thighs with gravy and a sprinkle of additional herbs for presentation.