Autoimmune Paleo (simply)

Meatloaf/stuffing with pistachio & dried apricot ... and bacon and quail egg and parsley and sage... 🤣😁 Best and fanciest meatloaf you've ever made!!! 2 lbs of ground meat (I mixed lamb, veal and pork) About 15 quail eggs (hard boiled (4min) and peeled) About 8 slices of bacon Bunch of parsley, chopped About 1/2 cup of peeled and chopped pistachios About 1/2 cup of chopped dried apricots (not the sugared candied one!!! Just naturally dried) A bunch of sage with big leaves Salt and pepper to taste The pictures will help with the process!!!!! Mix the meat with salt and pepper and knead it with your hands until well combined. Add parsley, pistachios and apricots and knead a little more, until it's totally mixed and sticky. I HATE using aluminum foil for cooking but I tried without the foil and it fell apart :( Alternatives: you can try putting it into a loaf pan, or wrap with parchment paper then wrap with cotton strings (my next project)... but for now I used aluminum foil, I think once a year I'll be fine with the toxins :) Lay out the foil, and cut the bacon slices in half, and start laying them out, neatly next to one another, creating a shell. Place the sage leaves one by one onto the bacon, like an inner shell :) Now add at least half of your meat mixture and nicely form a flat loaf on top of the bacon/sage shell. Make a dent with your fingers, across the loaf, for the eggs. Gently cut the little pointy ends of the eggs and place them in the dent right behind each other, so they touch and form a continuous egg-row. Cover the eggs with the rest of the meat mixture and make sure to work the sides together, forming a solid loaf now. Roll it up in the foil, touch in the sides real tight and place it on a cookie sheet, Bake it for 40-50 minutes on 350. After 30 minutes, if it's already cooked together, you can remove the foil, and turn it bacon side up, so it roasts better in the last 10-20 minutes. It will be messy when you open the foil, but just let the juices flow out, it will make you a much nicer and dense loaf. I served with oven roasted carrots and squash, and cauliflower puree. And steamed broccolini. It was divine! Christmas dinner couldn't be more delicious!!! :)

Cauliflower/sweet potato/leek curry Oh yeah! Quick and easy dinner! Not to mention DELISH!!!! Less then 30 min, and you have a big pot of food for dinner and tomorrow's lunch :) Mix these ground spices as this will be your curry spice mix for this meal. 2 tsp turmeric,
1/2 tsp each cumin, black pepper, and coriander, 
1/4 tsp each cardamom, cinnamon, and clove You will also need 1 big head of cauliflower (taken into medium florets) 2 leeks (chop the white and light green part into 1/2 inch slices) 3 medium sweet potatoes (the purple skin, white flesh Japanese kind, chopped into small cubes) 1 can of coconut milk Small bunch of cilantro 1 clove of garlic an inch of fresh ginger Coconut oil Salt Heat a tablespoon or two coconut oil and add the well washed and chopped leeks. Cook them until golden brown, add the chopped garlic and ginger, cook for another minute, then pull off the heat, add the spice mix, add the cauliflower, and cover with water, and mix well, then put it back on the heat, bring it to boil and cook on medium-high for 5 minutes. Then add the sweet potatoes and the coconut milk. If you need more water add some but not too much. Cook for an additional 10 minutes on medium-high until sweet potato cooks through. Salt to taste. Mix in chopped fresh cilantro and serve!

Paleo pumpkin pie! Spicy and aromatic!!! Pie crust:
2 cups almond flour
½ cup arrowroot flour
2 tbs coconut flour
1 tbs coconut sugar
½ tsp baking soda
¼ teaspoon salt
¼ cup coconut oil (+ some for brushing)
1 egg white
2 tbs water
1 tbs lemon juice Set oven to 350.
Grease your baking dish. I used 9" glass round.
Mix all dry ingredients, whisk them together.
Mix all wet ingredients, whisk until well combined.
Mix wet into dry and stir with spatula or spoon until dough comes together.
Turn dough onto parchment paper, flatten it out a little, then cover with another sheet and roll with a rolling pin until it's 12" diameter. Gently remove top paper, then even more gently invert dough into pie dish. As you can see it on my picture it will break a little but never fear! It's oily enough to be easily fixed. Patch the holes, and trim the edges, then using index finger of one hand and thumb and index finger of other hand, crimp edge of dough to make attractive fluted rim.
Brush crust with some coconut oil and poke it with a fork all over.
Prebake it all by itself for 20 minutes.
In the meantime, make the filling. Filling: 1 15oz can pumpkin 3/4 cup coconut milk (full fat) 1/2 cup honey 3 eggs 1 tsp cinnamon 1 tsp nutmeg 1 tsp allspice 1 tsp fresh ginger 1/2 tsp ground cloves 1/2 tsp cardamom Pinch of salt Pour all filling ingredients into a blender and blend it for a few minutes, until it's fully blended and very smooth. Pour it into pie crust and bake for 35 minutes.

Best paleo Apple Pie EVER!!! This was the star of a non-paleo thanksgiving potluck. So light, yet so balanced, delicate and delicious. The filling is sticky and the pecan is heavenly toasted!!! Two people out of 20 told me this was literally the best apple pie they've ever had! Pie crust: 2 cups almond flour 1/2 cup arrowroot flour 2 tbs coconut flour 1 tbs coconut sugar 1/2 tsp baking soda 1/4 teaspoon salt 1/4 cup coconut oil (+ some for brushing) 1 egg white 2 tbs water 1 tbs lemon juice Set oven to 350. Grease your baking dish. I used 9" brownie glass Mix all dry ingredients, whisk them together. Mix all wet ingredients, whisk until well combined. Mix wet into dry and stir with spatula or spoon until dough comes together. I just placed the dough in my greased Pyrex and flattened it out with my hands, pushing the dough up the sides a little to create an even bottom. Brush crust with some coconut oil and poke it with a fork all over. Prebake it all by itself for 15 minutes. In the meantime, make the filling. Filling: 5 big apples, cores, peeled and chopped into bitesize cubes. 1/4 cup coconut sugar 1/4 cup honey 1 tsp lemon juice 2 tbs tapioca flour 2 tbs coconut oil 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp ground cloves Pinch of salt Place all filling ingredients in a pan and on medium heat cook for 15 minutes. Stir constantly! Turn off heat, add 1 tsp vanilla and pour it into pie crust. Cover with the topping of 1 cup raw pecan pieces. Bake on 350 for 30 minutes, let it cool a little before serving.

Paleo sesame crackers Yesss! Crunchy, seedy, EASY TO MAKE! Finally something that feels like a "real" cracker and delicious even just by itself... 1st set of ingredients: 1 1/2 cups almond flour 1/4 cup coconut flour 1/4 cup arrowroot flour 1 tbs toasted sesame seeds (I used mixed black/brown) 2 tsp fennel seeds (mines were coarsely ground) 2 tsp poppy seeds 1/2 tsp sea Salt 1/4 tsp black pepper 2nd set of ingredients: 5 tbs olive oil 2 egg whites 2 tbs water 3rd set of ingredients: 1/2 tsp salt 1 tsp sesame seeds 1 tsp fennel seeds 1 tsp poppy seeds 4th ingredient: 1 egg white To make the crackers: 1: Oven to 375 F. 2: Whisk first set of ingredients 3: Whisk second set of ingredients 4: Mix 1st & 2nd together and stir until dough comes together 5: Divide dough in half, then one by one roll them out between two parchment papers to 1/16th of an inch thin sheet. Remove top paper, poke with fork all over. 6: with the bottom papers slide the rolled out doughs onto two separate baking sheets and brush them with the whisked 4th ingredient 7: Sprinkle a mix of the 3rd set of ingredients all over them. 8: with a dull knife or cookie knife gently make indents across the doughs, to help the crackers break there after they're done. 9: Bake for 15-20 min, rotating the sheets inside the oven and turning them in every 5-10 minutes to get an even bake. 10: Let them cool completely on rack before taking them off the paper or breaking them up. Optionally make a big batch of Avocado-spread or mayo and enjoy!

Seared garlic shrimp with parsnip purée and pineapple salsa For two people 3-4 gigantic shrimps (or 6 regular size) Garlic, salt, black pepper Broccolini For the purée 3 parsnips 3 carrots 1-2 tbs coconut oil (optional) Salt, black pepper For the salsa 1/2 cup of small cubes of pineapple 1/2 cup pomegranate seeds 1/2 cup of small cubes of avocados 1/4 cup of small cubes of red onions Bunch of cilantro chopped Juice of 1/2 lime Salt, black pepper Let's start with the parsnip purée. Peel and chop the parsnips and carrots, and cover them with water, cook for about 10 minutes, or until soft. Then pour off the excess water, and transfer into food processor with salt, pepper and coconut oil or some water. Blend until totally smooth. Mix salsa ingredients in a bowl, and refrigerate. Blanche broccolini. (Boil some water, add salt, and when it's fully boiling add the broccolini for a couple of minutes, until they turn bright green but still crunchy a little, then transfer them into ice water to stop the cooking process [this is called shocking]). Heat some olive oil in a pan to medium-high, and add your cleaned, deveined shrimp. You can even cut them in half so they cook faster. Sear the shrimp for about 2 minutes, then add chopped garlic and sear them for another 1-2 minutes until it's cooked through (totally white on the inside). Serve them all together, make a pretty plate of warm and cold ingredients! This will be a hit at your dinner party :)

Beet-fennel salad with fresh dill I loved this so much the next day I just had this alone for breakfast! It's refreshing, exciting, and packed with nutrition and vitamins!!! Something new in the boring everydays... 4-5 medium yellow beets 1 big bulb of fennel Small bunch of fresh dill Salt and pepper Few tbs of apple cider vinegar Touch of olive oil Place the beets in a baking dish with their skin on and cover them with water. Bake them on 350 until soft, about 45 minutes. Pull the skin off with a paper towel, let them cool off, then cube them, /OR peel them and cube them and cook them on the stovetop until soft (about 30 min). Let them cool. Wash and shave the fennel on a mandolin. Mix the vinegar with some salt and pepper, add a touch of olive oil, then put all ingredients in a bowl, mix them with the vinegar, then mix in chopped fresh dill. Tada! Keep it in the fridge!

Banana Bread Solid and sticky banana bread, just perfect! 1 cup coconut flour 1 tsp ground cinnamon 1 tsp baking soda ½ teaspoon fine sea salt 4 large eggs 2 cups mashed extremely ripe bananas (4-5) 1 cup honey 1 tsp vanilla extract ¼ cup coconut oil, melted Preheat the oven to 325F. Line a 9x5-inch loaf pan with parchment paper or grease the pan with coconut oil. You can whisk manually or a hand mixer (I used a mixer) in the following order: Eggs, bananas, vanilla, honey, oil, cinnamon, baking soda, salt, coconut flour. Scrape the batter into the prepared pan, smoothing the top. Bake in the preheated oven for about an hour (my oven is slow, I needed an hour and 15 minutes for the toothpick test). Wait until it cools, then very gently turn it out of the pan (I didn't wait, and it slid right out of my hot pan, and the corner broke off. You can see it on the picture, but the bread is actually so sticky I could just stick it right back for the pic :) ) Enjoy!

Thank you! I'm glad you like it!Bon appetite

Scotch egg with some twists :) Whoa! This baby has everything that's good! Meat, eggs, sauerkraut, bacon and tarragon! Oh yeah! And it all goes fantastically well!!! It's so easy to make and so pretty to look at you must make it! Besides: you can eat it for dinner, lunch or breakfast, hot or cold, with or without sides, I think it's the ultimate picnic food as well! 1 lbs ground beef 5-6 hard boiled eggs 1 slice of thick bacon per ball (twist #1) A handful of sauerkraut (twist #2) Tbs of fresh tarragon (twist #3) Salt and black pepper Hard boil the eggs, peel them and let them cool. Mix the meat with sauerkraut and herbs, mix it really well with your hands. Grab some of the mixture and flatten it out in your palm, then place one egg on top, kinda fold the sides up, and build the walls (like idiot Trump-sorry I had to) until they cover the whole egg. If there are holes just pinch the meat together, or add more from the bowl. When the egg is all covered and it forms a nice solid ball grab a bacon slice and gently stretch it out before you wrap it around your meatball. When it's wrapped place the ball in a glass baking dish. You don't need to grease the dish because the bacon and meat will let their juices out during baking. Bake on 350 for about 40 minutes. I sautéed some fennel (1 small bulb per person), but you can eat it with just pickles or salad or any roasted vegetables! It's a classic! Yummmmm!!!

Homemade dark chocolate with hazelnuts Simple paleo chocolate without cocoa butter! If you're over AIP just add the nuts! 1 cup cocoa powder ½ cup coconut oil ¼ cup honey ½ tsp vanilla (I sometimes sub with bitter almond extract) Optional: nuts, raisins, coconut chips Melt coconut oil on low heat, add honey and whisk, then add vanilla, and when it's all combined and mixed well and liquid, add the cocoa powder. Whisk good so everything is well incorporated, then turn off the heat. (After the coconut oil is liquid the whole process should not take more than 2 minutes) Pour chocolate into molds, then add nuts and raisins. Cool in fridge or freezer (30min) until solid. Keep in fridge! It melts on room temperature!

Cashew yogurt from the oven Okay, so this one is extremely light and truly yoghurt-like! You don't need Anything special to make it (unless probiotics is special for you). It's a fantastic recipe after you've reintroduced nuts. 2 cups cashews raw (soaked overnight) 3 cups water (I only drink reverse osmosis filtered) 1-2 tbsp honey (I think coconut sugar will work) 2 probiotic capsules 4 tbsp chia seeds (optional, see recipe) Drain the cashews, then add them to the blender with the water and honey and blend for 5 minutes. Make sure it's totally blended and at least room temp. Mix in the probiotics (discard the capsules, you only need the powder in there). Grab clean glass jars and pour in your liquid yogurt. Cover the jars but don't screw the lids on!! I just gently placed the lids on top of each jar. If you screw the tops on your jars can explode! Turn the oven light on, but DO NOT TURN THE OVEN ON!!! LEAVE THE OVEN TURNED OFF!!! Place the jars inside the oven and close the door, then leave them alone for 10-12 hrs. The oven light will provide the perfect culturing temperature. Taste the yogurt and if it's not sour enough for you leave it a little longer... You will see that your yogurt has separated. The top 80-90% is nice and thick and foamy, but the bottom is just liquid. Here's what you can do... 1.: Gently spoon the thick yogurt off the liquid and place it in another clean jar, cover and put it in the fridge to stop the process. You can drink or discard the liquid. 2.: My favorite (time-and jar saving) method: grab a straw, push it down the bottom and suck out the liquid. :) of course only if you're the only one who will eat the yogurt. Cover and refrigerate. 3.: Mix the liquid with the solid inside the jar, and add some chia seeds, mix it in, cover and refrigerate. For my smaller jar I needed 1 tbsp of chia to get it nice and thick, I guess the bigger ones would take 1.5 tbsp each.

Roasted pork with figs and kabocha This is a "dinner from leftovers" dish that shows that with a little creativity you can always make beautiful food and try new taste-harmonies :) I've had some leftover roasted porkloin (grab a whole loin, cover with herbs, salt, pepper, bake covered for 1.5 hr on 350) and leftover kabocha (cut squash in half, remove seeds, bake uncovered for 30-40 min on 375). I've cut slices of the cold pork, cold kabocha and some figs. Heated a tbs coconut oil in a cast iron pan, then seared all the ingredients for 5-6 minutes. I made a bed of arugula, mixed the fat/scraps from the pan with some salt, lemon juice and apple cider vinegar, and mixed it with the salad, then Placed the pork, figs and squash on top. It was heavenly!

Honey-garlic-ginger wings with cilantro and lime 30 chicken wings 4-5 cup Coconut oil for frying For the coating/seasoning: 1 cup of tapioca flour 1 batch of my nightshade free masala mix (you can omit on AIP) or about 4 tbs of your own spice / herb mix For the glaze: 1 cup of honey 3 tbs Coconut aminos 1 tbs toasted sesame seed oil 5 cloves of garlic finely chopped 1 thumb size ginger Zest of a lime Salt and pepper For the plating Zest of a lime 1/2 cup of chopped cilantro 1. Wash the wings and pat them dry. 2. Mix the coating with wings well. 3. Fry the wings in coconut oil on medium/high until crispy on the outside (about 3-5 min). 4. Place them on roasting rack (or napkin) to get rid of excess oil 5. (Optional) place them in the oven on 375F for 5-10 minutes for extra crispiness 6. Mix the glaze ingredients well, then place all your wings in the glaze and coat them well! 7. Put them on plates and sprinkle cilantro and lime zest on them! You're welcome! :)

Stupid easy taro chips with guacamole dip This thing is FINALLY A PERFECT SUBSTITUTE FOR POTATO CHIPS! It holds its ground at any gamenight or movienight even with the non-paleo crowd! I tried both methods: baked and fried, but frying was the perfect way to go! Resulted in way faster process, more even cooking, and better crunch! It was surprisingly not greasy AT ALL!!!! The following amount was for 2-3 people. -4 small taro roots (4-5"), peeled, thinly sliced on a mandolin, washed several times (it's really slimy!) -sea salt and black pepper -good amount of coconut oil for frying For the nightshade free guacamole: -2 avocados -handful of fresh cilantro -juice of 1 lime -roughly two tbs of chopped raw red onion -salt & pepper Pour/spoon coconut oil into a large frying pan, heat it to medium/high After washing the sliced taro let them sit in the strainer for a bit to remove excess water. It will be super slimy but that's okay, it will disappear in the hot oil :) I worked with a large metal strainer spoon to place a batch of slices into the hot oil, then to separate them, and after a few minutes when they turned gold to fish them out. I placed them on napkins to remove any excess oil, and salted immediately. For the guacamole place everything except onion in the food processor, and process until mushy, or pure, then spoon into small bowl, add onions, mix, and done :))))

It’s a great dish and you don’t have to cook for a couple of days… :)))