Heart Burger

On AIP, you are supposed to eat offal several times a week. I found ground beef heart at my local online farmers market, so I decided to give it a try. It makes a very rich hearty burger. It is so nutrient dense, that you can feel your body healing when you eat it. It doesn’t taste like your eating offal. It just tastes like you found some incredible meat. It has more like a steak flavor than ground beef.

INGREDIENTS:

1/2 lb grass fed ground heart

1/2 lb grass fed growing beef

1 TB Red Palm oil

2 TB fresh rosemary, chopped

2 TB fresh oregano chopped

2 TB fresh chives, chopped

2 tsp fresh thyme, chopped

salt and pepper to taste

METHOD:

Combine ingredients in a bowl and form 4-5 patties out of the meat. Grill until you’ve reached desired temperature. (145 degrees for medium rare, 160 for medium)

 

 

 

 

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AIP Green Papaya Salad

imageI went to visit my friend in Florida on Spring Break and she has a papaya tree in her back yard. She gave me a papaya so that I could experiment with my own variation of a Green Papaya Salad. imageThis Thai dish usually has peppers, green beans and other ingredients that don’t fit the AIP diet. I made my own shrimp paste to go in this salad and it’s very simple. I only made paste enough to go in this dish, which uses only four shrimp. You could double it or so and save the rest in the fridge up to a week. I made this salad along with a coconut shrimp, so I used four of the shrimp that I had for my other dish. Actually making a big batch of the shrimp for the shrimp paste and having that as a main, would be delish! You have to watch the ingredients for fish sauce, but Red Boat Fish Sauce is AIP friendly. This green papaya salad is so good and umami. I can’t get enough! Enjoy!

INGREDIENTS:

4 shrimp, peeled and deveined

1 tsp coconut oil

1 tsp lemon juice

1 tsp sherry, optional

8 cloves of garlic, peeled

1 TB date sugar or sweetener of choice, optional

1 Green Papaya, peeled and grated

3/4 cup freshly squeezed lime juice

3 TB fish sauce

1 TB fresh cilantro, chopped

1 cup raw spinach, cabbage or lettuce, as garnish

METHOD:

Sauté shrimp in coconut oil with lemon juice and sherry until cooked about 5 minutes. Set aside and let cool.

Peel, seed  and grate papaya and place in large bowl. Make a well in the center of the papaya.

Place shrimp and its juice, garlic and date sugar in a small food processor and process into paste.image

Add shrimp paste, lime juice and fish sauce to the well of papaya and  combine into thin sauce. Fold it into the papaya. Combine well, adding cilantro. Line a plate with spinach or leaves of choice and place the green papaya salad on top. Serve and enjoy!

 

 

Tarragon Salmon

imageI grow tarragon in my garden, so I try to find many uses for it. I found recipes for Tarragon Salmon, but they all involved lots of dairy. I experimented and finally got a good recipe down. I love coconut oil with these flavor, but any oil will work.

Serves 2

INGREDIENTS:

1 lb Salmon

1 TB coconut oil

1 TB fresh squeezed lemon juice

1 TB fresh oregano, chopped

2 TB fresh Tarragon, chopped

salt and pepper to taste

METHOD:

Preheat oven to 250. Place salmon in baking dish. Put coconut oil on top and drizzle with lemon juice. Spread herbs on top and season with salt and pepper. Bake for 25-35 minutes or until it flakes easily with a fork.