Bacon, Beet and Fruit Salad – AIP/Paleo

I have been eating a lot of salads lately because I have been getting so many wonderful greens from the CSA that I am a member of.

The last week’s haul included arugula, lettuce, and some baby mustard greens, along with some beets (both red and yellow).  There was a ton of other stuff as well – potatoes, kohlrabi, kale and rhubarb.  I also bought some fruit – blueberries and some sugar plums.

I thought I would share with you a salad that I made using some of the greens, the beets and some of the fruit.

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This is a hearty salad that is packed with summery flavour – perfect for a light lunch.

Bacon, Beet And Fruit Salad

serves 2

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  • 2 medium beets – peeled and diced (I used one red beet and one yellow beet in this salad)
  • 4 slices bacon
  • 4 cups salad greens – torn (I used some of the arugula, mustard greens and lettuce)
  • 1 green apple – cored and chopped into bite-size pieces
  • 1 avocado  – peeled and diced
  • 1 cup blueberries
  • 1 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • pinch of pink Himalayan salt
  • ¼ cup extra virgin olive oil

Preheat the oven to 400°F (200°C).

Place the diced beets in a single layer in a small baking dish and place the bacon over the top.

Place the baking dish in the oven and roast for 15 minutes.

Toss the beets to coat them in the bacon fat that will have rendered out of the bacon.  Spread the contents out into a single layer.  Replace the dish in the oven and roast for another 15 minutes until the beets are tender and slightly browned and the bacon is crispy.

Allow the beets and bacon to cool, chopping the bacon into bite-size pieces.

Meanwhile, tear the salad greens into bite-size pieces and place in a salad bowl.

Toss the apple with the lemon-juice to prevent browning and add to the bowl along with the avocado, beets, bacon and blueberries

In a small bowl whisk together the white wine vinegar, salt and olive oil.   Pour over the salad and toss everything well.

Arrange the salad on 2 serving plates and serve at once.

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This would make a good packed lunch or picnic dish if you took the dressing separately in a small jar and tossed it just before serving.

Shared at:  Paleo AIP Recipe Roundtable

AIP “Nomato” Marinara Sauce

While I was making this sauce, I was remembering the times as a child that I had stood on a chair in my Grandmother’s kitchen helping her make marinara sauce to go over spaghetti.

Of course she was using tomatoes (often fresh tomatoes out of her garden).  And she was serving it with regular, gluten-filled pasta, often topped off with some grated cheese.   All things that I cannot eat now that I am Celiac and following the Autoimmune Protocol (AIP).

But back then, when I was maybe 5 or 6 years old, I used to love helping her chop onions, garlic and tomatoes while sat at her long, wooden kitchen table that was set in front of her old-fashioned, cast-iron range.

Her kitchen was probably one of my favourite places.  It was always warm and bright.  The table clean, the terracotta tile floor swept and scrubbed.  She had brightly coloured towels and hand-made pot-holders hanging by the range.

It was fragrant with the smells of cooking – tomatoes, onions and of course herbs.  She always had bunches of herbs hung to dry over the range.  And she usually had a pot of broth bubbling on the range as well.

Once the veggies were chopped, we would add some oil to a big pot, and then the veggies would go in – first the onion, then the garlic, and finally the tomatoes.  Then a big ladle-full of the broth would be added and some herbs – basil, thyme and oregano most often.  Sometimes a bit of rosemary too.

And then I would stand on a chair in front of the range, wearing an apron made from a tea-towel, and I would stir the pot as it bubbled and thickened, adding it’s own delicious aroma to the smells in the room.

I think cooking with Nanny, as we called my Grandma, is one of my fondest memories.

This marinara sauce, while not quite the same as Nanny’s, is just as fragrant and just as delicious.

I have used beets and carrots to give the familiar red colour of a marinara sauce without having to add tomatoes, which are a nightshade and therefor banned, in at least the early stages, of AIP.

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I also add some grated fresh turmeric root – it not only provides antioxidants and an anti-inflamatory boost to the sauce, it also helps to change the colour from a bright pinky-purple beet colour to one that is closer to a rich tomato-based marinara sauce.

And, of course, it has all the usual aromatics – onions, garlic and herbs.

This recipe is 100% AIP compliant.

“Nomato” Marinara Sauce

makes 4 cups

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  • 1 tbsp coconut oil (substitute another suitable cooking fat if you cannot eat coconut)
  • 1 large onion – peeled and chopped
  • 4 cloves garlic – peeled and crushed
  • 2 stalks celery – chopped
  • 2 medium beets – peeled and diced
  • 2 large carrots – peeled and diced
  • 2 tbsp fresh basil – chopped
  • 1 tbsp fresh thyme – chopped
  • 1 tbsp fresh oregano – chopped
  • 1 tsp fresh rosemary – chopped
  • 1 tbsp grated fresh turmeric root (use 1 tsp ground turmeric as a substitution)
  • 1 cup bone broth
  • 1 tbsp balsamic vinegar
  • sea salt to taste

Heat the coconut oil in a large pot over a medium low heat.

Add the onions, and stir for 5 minutes until starting to soften.  Add the garlic and celery, and cook for a further 5 minutes.

Next add the beets, carrots, herbs, turmeric root and bone broth.u

Season to taste with sea salt and simmer gently for 20-30 minutes until the vegetables are tender.

Puree the sauce with a food-processor or a blender until it is smooth.

Return the sauce to the pan, and simmer gently until it is thick and rich.

Taste and adjust seasoning with sea salt and balsamic vinegar.

This sauce will keep for 7 days in the fridge, and can be used wherever you would normally use a tomato-based marinara sauce.

Shared at: Fat Tuesday, Waste Not Want Not Wednesday, Gluten Free Wednesday, Allergy Free Wednesdays, Paleo AIP Recipe Roundtable, Full Plate Thursday, Gluten Free Friday, Old Fashioned Friday, Hearth and Soul Hop

Roasted Beets and Sweet Potatoes

I love the combination of beets and sweet potatoes.  The flavours work so well together – the earthiness of the beets along side the sweetness of the sweet potatoes.  And they look so beautiful together – that combination of purple and orange.  And then, when you consider the nutritional qualities of both beets and sweet potatoes – this makes for a very nutrient dense side.  And we are often told to eat the rainbow, so this side-dish will help you do that.  Add in some greens (sauteed kale maybe?) and you are well on your way to achieving that.

This recipe is not only Paleo/Primal, it is also AIP friendly.

If you don’t need to make enough to serve 4-6 people, this recipe is easy to cut down, but you could always make the full amount and store the leftovers in the fridge for meals later in the week.  They are also delicious cold as a snack, or for breakfast.

Roasted Beets and Sweet Potatoes

serves 4-6

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  • 4 large beets – peeled
  • 1 large sweet potato – peeled
  • 1tsp dried thyme
  • sea salt
  • 1-2 tbsp coconut oil – melted

Preheat the oven to 200°C/400°F.

Cut the beets and sweet potatoes in to similar sized chunks – I like to make them about 1-2″ in size.

Place the beets and sweet potatoes in a large bowl and add the thyme and salt, and drizzle over the melted coconut oil.  Toss well until evenly coated.

Tip the beets and sweet potatoes onto a rimmed baking sheet.

Bake in the preheated oven for 1 hour until tender and slightly browned on the outside.

Serve at once.

Beet-loaf (Meatloaf)

I came up with this recipe when I was trying to make some beet and rosemary burgers that I found at this site….

Unfortunately, as I was making them, it became very clear that there was no way that the mixture  had would work as a burger…  I suspect it was too little meat and too much beet.  It just kept falling apart.

Thinking on my feet, I decided to turn it into a meatloaf (because I often add veggies to meatloaf to add extra moisture and nutrition) and what else could I call it but a Beet-loaf….

Let me tell you, this was absolutely wonderful!  The beets added a slightly sweet earthy quality to the grass-fed ground beef.  They also kept it deliciously moist.  It is also a good way to get extra veggies in your diet – perfect if you are feeding a picky eater…  just don’t tell them that there are beets in there!  Having said that, my kids LOVE beets, so were thrilled to know that this was called a “beet-loaf”…

This was served with a celeriac mash, gravy (leftover from Thanksgiving and frozen) and steamed broccoli.

There were no leftovers!

Beet-loaf

served 6

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  • 2lb grass-fed ground beef
  • 3 large beets – grated
  • 1 onion – finely chopped
  • 3 cloves garlic – crushed
  • 1 tbsp fresh rosemary – removed from the stalk and chopped
  • 1½ tsp sea salt
  • ½ tsp ground cinnamon
  • 2 tbsp fresh oregano – chopped

Basically you are going to dump everything into a large bowl and mix it all together.  Get it nice and evenly mixed and then pack it into a loaf-tin (I use silicone ones)

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Bake in a 190°C/350°F oven for around 45 minutes until it is cooked.

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Cut into large chunks and serve with mash, gravy and a green veg of your choice…

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Comfort food at it’s best….

Shared at: Fat Tuesday, Paleo AIP Recipe Round Table #69, Gluten Free Fridays

Oven Roasted Carrot and Beet “Fries”

I use a lot of beets.  I use a lot of carrots as well….  and they go together perfectly.

And because we don’t tend to eat potatoes, I use a lot of other root vegetables to make “fries”.  I always bake them in the oven, which reduces the fat content, makes them healthier, and it is also safer because you don’t have a pot of boiling oil just waiting to catch on fire.  Plus there are less grease spatters do deal with.  And you don’t have to stand over them, watching them cook like you do with deep-fried fries – perfect for the busy (or lazy) mother!   Just sling them in the oven, toss occasionally to ensure even cooking and 40-60 minutes later you have “fries”.

Beet and carrot “Fries” do tend to caramelize a bit because these vegetables are fairly high in sugar…  but that is what makes them taste so delicious!

Beets are very, very good for you (And at the moment, they are also very very cheap!).  They are packed with vitamins, minerals and fibre.  The only down side is that they do contain a fair amount of carbs.  Similarly, carrots are also very good for you but again contain a fair amount of carbs.  It is all that sugar that makes these taste so good.

Beet and Carrot “Fries”

serves 6

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  • 3-4 large beets – peeled
  • 3-4 large carrots (use more if your carrots are not big) – peeled
  • 2 tbsp coconut oil – melted
  • 1 tbsp dried thyme
  • sea salt to taste

Preheat the oven to 200°C/400°F.

Peel your beets and carrots and cut them into “fries” – cut them as thick or as thin as you like.  Personally, I like chunky fries that resemble the English style chips.    As you chop the veg, put them all in a bowl.

Melt the coconut oil and pour over the “fries” and toss to coat.  Add in the salt and thyme and toss again.

Dump all the “fries” out on a rimmed baking sheet and spread out into a single layer.

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Now roast them in the oven for 40-60 minutes, tossing every 20 minutes or so to ensure even cooking.

Serve at once….

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I served these with my Shrimp and Avocado Salad  this time but they go with pretty much everything.

If you want to make “fries” with other root vegetables, use the same method.  Good ones to try are sweet potato, parsnip, rutabaga, turnip, celeriac.  I have also made “fries” with parsley root, daikon and jicama.  Or maybe you want to use all beets or all carrots.  That works too.  You could also go wild and use a mixture of any root vegetables that you fancy.  And of course if you do want to eat potatoes, this method will also work with them.

Cajun Salmon with Roasted Beets

This was an incredible meal.  The salmon was spicy, with just enough mouth-tingling heat.  The beets were sweet and delicious, and the perfect accompaniment to the spicy salmon.  I served this with a side of sauteed kale.

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The nightshade spices in this recipe are an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Cajun Salmon with Roasted Beets

serves 6

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  • 6-8 Wild salmon fillets (aprox 4-6 oz each)
  • 2 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp cayenne pepper
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 8-10 small beets
  • 2 tbsp oil of your choice (I used coconut oil)
  • 2 tbsp balsamic vinegar
  • 1 tsp chopped dried rosemary
  • 1/2 tsp dried thyme

Preheat the oven to 180C/350F.

Mix together the paprika, oregano, thyme, cayenne, black pepper,  garlic powder and salt.

Lay the fish on a baking sheet and liberally sprinkle the top surface with the spice mixture.  Set aside in the fridge to rest while you prepare the beets.

Peel the beets and trim off the tops.  Cut into bite-size pieces.  Toss in a bowl with the oil, balsamic, rosemary and thyme.  Tip into a roasting pan and cover with foil.

Roast in the oven for 15 minutes, then remove the foil.  Toss well, and return to the oven for 45 minutes of uncovered roasting, tossing every 15 minutes or so.

10 minutes before the beets are done, slide the salmon into the oven and roast until cooked and the flesh flakes.

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Serve the salmon with the beets and a side of sauteed greens.

Yummy!