Korean Sweet Potato Noodles with Beef and Kale

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I crave Asian food. Most of which I can’t eat because of my AIP diet. I decided to check out authentic Asian cookbooks from the library and experiment with AIP compliant versions. This is the first recipe from that experimentation. It’s a new family favorite. I found Sweet Potato Noodles at my local international market when looking for a substitute for kelp noodles. They are the Bomb! You can find them online and I’ll link you to them, but they are cheaper at the international grocery. I use red wine in the marinade, which is something that I’ve thankfully reintroduced. You may easily omit it. I also use Shiso/Tia To which is a Japanese/Vietnamese herb that I grow and love. You may easily omit that too if you can’t find any. Also note that you marinate the steak overnight, so start it the day ahead. As many others with Sjogren’s, my sodium is low, so I like and can handle lots of salt. For the last two teaspoons of salt, I advise you to taste and salt as desired. This way you may salt as you need. Dried and reconstituted shiitake mushrooms have a more powerful umami flavor, which is why I stuck with those rather than using fresh. They are found at international groceries or in dried spice sections of gourmet groceries. I will also link you to some online options. They are also more economical in stores.

INGREDIENTS:

1 pound Sirlion steak, sliced thin

4 TB Coconut Aminos, divided

5 Cloves Gatlic, divided and minced

1 TB Olive Oil

1 TB Red Wine, optional

10 oz Sweet Potato Noodles

5 dried Shiitake Mushrooms

2 Thumb Size Pieces of Ginger, peeled and minced

2 TB Coconut Oil, Divided

1 Carrot

1 Bunch Kale, roughly chopped

3 1/2 tsp salt, divided

1/4 cup Bone Broth

1 TB Nutritional Yeast

1 TB Apple Cider Vinegar

1 tsp Shiso, optional

3 Green Onions, divided and sliced thin

2 TB  Fish Sauce

1 TB Avocado Oil

METHOD

The night before, marinate steak in 2 TB Coconut Aminos, 2 Cloves Garlic and 1 TB red wine, optional.

When ready to cook, boil water and pour over the shiitakes. Let them sit 30 minutes to reconstitute. Then Drain, remove stems and slice.

Boil water, add noodles and turn off the heat. Allow to sit in water 5 minutes or until they are soft. Drain and rinse till cooled. Make a few cuts with kitchen scissors and set aside.

Heat 1 TB coconut oil in large frying pan. Add Mushrooms, Ginger, Beef and 1/2 tsp salt. Sautée over medium heat until beef is just done, about 5 minutes depending on thickness of the beef slices. Remove Beef and set to the side with the noodles leaving the mushrooms and majority of the ginger.

Add Kale, 2 Cloves of garlic, 1 TB Coconut Oil and Shiso, if using, to the pan with mushrooms and ginger. Sautée a minute or two then add cider vinegar. Sautée for another minute, then add bone broth and nutritional yeast. Cook another couple minutes until Kale is soft. Taste and add 1 tsp of salt if desired.

Add carrots and 2 green onions. If the pan is dry you may add another TB Coconut Oil. Sautée 3 minutes.

Add beef and noodles, 2 TB coconut aminos, fish sauce, 1 TB avocado oil, 1 garlic clove and 1 green onion to the pan. Combine well. Taste and add another 1 tsp of salt if desired.

 

 

 

 

 

 

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Cranberry Salad Smoothie

F0FFA247-5220-4EAA-BA1A-51C688EA3E35.jpegTis the season to gather and freeze cranberries. I buy a bag every week before thanksgiving. After thanksgiving When they are sold cheap, I buy several bags each week to freeze until they are gone. Although, do like them fresh in my juicer and in my Brussel Sprouts and Cranberries recipe, I like them best in smoothies. My grandmother use to make this frozen cranberry salad for Thanksgiving that was incredible! I’m sure it was very sweet. It may of even had marshmallows. This smoothie is not sweet, but it reminds me of that cranberry salad. This smoothie is made with Coconut Kefir, which I teach you how to make on this blog. It’s like coconut yogurt. If you don’t want to make Coconut Kefir, you can use coconut milk or cream. I also use vital proteins collagen peptides. I take these every day to help my joints, hair, skin and nails. You may omit this ingredient if you don’t want to use them. They are pricey, but worth every penny.

INGREDIENTS:

1 cup Coconut Kefir or Coconut Milk

1 cup Frozen Pineapples

1/4 cup Frozen Cranberries

1/4 cup Frozen Blueberries

1 cup Filtered Water

1 scoop Vital Proteins Collagen Peptides, optional

METHOD:

Combine all ingredients in a blender and process until smooth.

AIP Thanksgiving Meal Plan

I realize that I have written several recipes that would be fabulous together for Thanksgiving. The best things about these recipes is that they will take less than 2 hours to make, they are all AIP complaint and they are delicious. My Coco Date Balls are for desert only if you need one. The Coco powder is something that I have reintroduced, you may leave the Coco out of the date Balls to be totes AIP and they are still excellent and very sweet. You only need one. The Fried Ripe Plantains are fairly sweet, so you may not even need an extra desert. These recipes are all written to serve 4, if you have more people, just double the recipes.

MENU:

Your menu is Grilled Turkey Breast, Mashed Turnips and Parsnips, Bone Broth Gravy, Lemongrass Brussel Sprouts, Roasted Beet Salad, Fried Ripe Plantains and Coco Date Balls. I linked the recipes to all the titles, so just click and go.

I would recommend doing the Date Balls the day before if you can. That will make the rest super easy.   You can follow the recipes at your discretion or I will suggest the method I would use you while cooking all these.

METHOD:

Your total cook time will be less than 2 hours. You will have the Turkey on the Grill; The Mashed Turnips and Parsnips in the Steamer; The Beets in the oven and the Brussel Sprouts and Plantains on the stove top.

The day before read all your recipes and make the Coco Date Balls.

Thankgiving day, begin 2 hours before you want to eat. Preheat your grill and set oven at 400. While they are heating prep your Parsnips, Turnips and Beets by peeling and cutting.

Start your Turkey on the grill. See the recipes for all the details. Then start your Parsnips and Turnips in the Steamer. They can stay heated in the steamer if they are done early. Then start Roasting your beets.

Cut Brussel Sprouts and start cooking them following the directions.

After you get the Brussel Sprouts going, you can start the Plantains.

While everything else is cooking, prep the Gravy by getting it all ready to go. You can excute that recipe in the last 5 minutes when you pull the Turkey off the grill and it’s standing. The Beets can be done early, mixed up and set aside. They are fabulous room temperature or hot. Because you don’t know if your Turkey will be ready in 45 minutes or an hour or so, that will be your determining factor. The Beets and Mash take 45 minutes to cook and the Brussel Sprouts about 30 and the Plantains 15 minutes.

Happy Thanksgiving!

Grilled Turkey Breast

IMG_4994Grilling Turkey is a great option. I try to grill most things in the warmer months to keep the house cool, but it also frees up the oven for other things. They sell split turkey breast at my local store. A 2-pound breast feeds the four of us with some left over. If your feeding more people just do 2 or 3 breasts. I like the split breast because it’s much faster to cook than a whole breast. I usually throw on a couple legs as well for my son, because that’s his favorite cut. To do legs, just follow these instructions, except the legs take a little less time. I use an electric knife to slice the breast thin. It’s just like thanksgiving. I have reintroduced wine (YAY!), which I use in my marinade. If you haven’t, just use bone broth. You can actually save your turkey bones and make a turkey bone broth by following my easy recipe. I grow lemongrass in my garden, which came from planting the ends that I bought at the store (highly recommended). I use the grassy ends of the lemongrass in the marinade, however you can use any part of the lemongrass and it will be divine. If you cannot find lemongrass, then just omit it. It’s a fun flavor to have in there, but it won’t break the recipe. Nom Nom Paleo has a recipe for Magic Mushroom Powder. I am in love with this stuff! I put it on every meat that I cook. I recommend using this to sprinkle on the Turkey once you put it on the grill. You may also use your favorite seasoning salt or just plain salt. I serve this turkey with Bone Broth Gravy and Mashed Turnips and Parsnips. I have links to those recipes, just click on the recipe title.IMG_4905

It’s taken me anywhere from 45 minutes to one and a half hours to cook my turkey breasts. There are a lot of variables when you grill. All grills cook differently. The size of your breast is an obvious factor, but the factor which I have noticed the most is weather. If it’s cold and/or rainy, it will take longer. The time it took me the longest to cook this recipe, it was cold and rainy.

INGREDIENTS:

1 1/2- 3 pounds Split Turkey Breast

Magic Mushroom Powder, Seasoning Salt of choice or Salt,  to taste

MARINADE:

1/4 cup Olive Oil

1 TB Lemon Juice

1 TB White Wine or Bone Broth

1 TB Fresh Rosemary, Chopped

1 TN Lemongrass, Chopped (optional)

BASTING SAUCE:

1/4 cup Avocado Oil

1tsp Rosemary, Chopped

1 TB Lemon Juice

1 TB White Wine or Bone Broth

1 tsp Salt

METHOD:

Marinade turkey 1-2 days ahead of cooking by combining all ingredients in a bowl and pouring over the meat.

Preheat your grill on low heat. Mix it up basting sauce in small bowl by combining all ingredients.

Place Turkey bone side down and liberally sprinkle Magic Mushroom Powder or Salt of choice. Grill 15 minutes, baste and flip. Sprinkle with Magic Mushroom Powder or salt of choice if there is any meat on the bone side.after 15 minutes more, baste on both sides and turn bone side down. You want the skin on the breast side to brown and the internal temperature to reach 165. It’s taken me between 45 minutes and an hour and a half to finish cooking. Once you remove it from the grill, cover loosely with foil and let sit 10-20 minutes. Slice thinly with a knife and serve.

 

 

Slow Cooker Bone Broth

IMG_4674Fill your slow Cooker up half way up with bones. Add 2 celery stalks, two carrots, 3-5 cloves of garlic (depending how much you like garlic), Bay leaves (optional), herbs from your garden (optional), salt to taste and 1-2 TB Apple Cider Vinegar (depending on the size of your slow cooker). Then fill the slow cooker with filtered water. Turn on low and cook for several days, adding water and salt as needed. When the bones become brittle and your broth is nice and dark, then it’s done. I freeze in 2 or 4 cup portions.

Mashed Turnips and Parsnips

IMG_7792I wrote a recipe for Mashed Parsnips and Pumpkin when I first started my blog. It’s a good recipe, but this one is better. The first time that a made this for a group, my dad said, “These potatoes are really good!”. When I told him that they weren’t potatoes, He was impressed. My sister made them the following weekend for a party she gave.

Lately, I’ve found a new love for gravy, so I needed a fabulous mashed potatoes substitute. I developed this recipe and refined it over the past several weeks.IMG_7790It’s great with gravy and it’s delicious alone. I have an option where you can add ginger if you are serving it with something that works with ginger. I use that option for a Korean Short Ribs recipe, and I used it last night to go with Ahi Tuna with Ponzu sauce.

I use Coconut Kefir in this recipe. Coconut Kefir was one of the first recipes that I wrote for this blog. It’s a main staple in my diet. Because of the high fat level in coconut milk, it’s more of a yogurt consistency than kefir. If you don’t want to start making your own kefir, you can use coconut milk that you have thickened in the fridge. But I highly recommend making your own kefir. It takes less than 5 minutes a day.

This recipe calls for a steamer. If you don’t have one, you may boil the veggies until tender. I love my steamer. I have been cooking with one for 20 years. They are cheap and they make life so much easier. I use mine every week for this recipe, broccoli, and asparagus.

Serves 4-6

INGREDIENTS:

1 1/2 pound Turnips

1 1/2 pound Parsnips

3 TBSP Avocado or Coconut Oil

5 cloves Garlic, minced

1/2 tsp Salt

1 TBSP Chives, minced

METHOD:

Peel and cubed the turnips and parsnips. Place them in the steamer. Steam them for 45 minutes. IMG_7794

Meanwhile sautée garlic in oil over medium heat in small saucepan for 2-3 minutes until it browns slightly.

Pour the garlic oil in a large bowl with the kefir.IMG_7793

When the veggies are done in the steamer, pour them into the bowl. Mash with potato masher or electric mixer for smoother consistency. Stir in chives and salt. Enjoy!

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GINGER OPTION:

If your serving a meal that works well with ginger, add a tablespoon of minced ginger to sautée along with your garlic.

 

Strawberry Ketchup

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I am a recovered ketchup addict. Going Nightshade Free made me always on the search for a new best form of ketchup. It’s strawberry season, so it’s time to use strawberries. They not only taste great as ketchup, but the color is also pleasing. This ketchup is a great option for making Cocktail Sauce. It’s also fabulous on Butternut Fries.

INGREDIENTS:

2 cups of Strawberries, halved or quartered

1/4 cup Balsamic Vinegar

1 clove Garlic, minced

1 tsp Salt

METHOD:

Combine all the ingredients in a small pot. Bring to boil, cover and simmer 15 minutes.

Allow to cool.

Insert immersion blender and process until smooth. Alternatively, you could process in a food processor or blender.

Store in glass container for a week. You can make it in a double batch and freeze as ice cubes, which allows you to thaw only as much as you need.