I felt completely spoiled today because my wonderful husband took the time to find ways to make a Thanksgiving Dinner that I could eat while sticking to my AIP Paleo Diet!
The turkey was the one part of the meal I figured I would safely be able to eat. But he surprised me with a AIP Paleo stuffing that was delicious!
For the stuffing he started with the Coconut Flour Bread found on L.Michelle’s Blog here but he tweaked it using a reader’s comments on flax for an egg replacement and the addition of 1/4 cup of arrowroot powder. The tweaked recipe looks like this:
1/2 cup coconut flour
1/4 cup Arrowroot powder
1/4 tsp Himalayan Pink salt
1/4 tsp baking soda
6 tbsp ground flaxseed
15 tbsp water
1/2 cup coconut oil
Preheat oven to 350°F.
Mix the water and ground flaxseed and let it soak 10 minutes
Blend the rest dry ingredients together while the flaxseed/water egg substitute is soaking
Slowly add the wet ingredients into the dry and stir until very smooth.
Grease a small bread pan with coconut oil and fill with batter.
Bake for 40-50 minutes, or until a toothpick comes out clean.
Once it was cool enough, he cut it into several little rectangles and put them into a bowl. Into that he mixed the meat mix he had cooked on the stove while the coconut bread was cooking:
1 lb sausage
6 oz sliced mushrooms
garlic cloves, salt, pepper, spices to taste
Put everything into a cast iron skillet and cook until meat is done
Then he took a big spoon and filled the bird with the stuffing! It tasted great!!
Stuffing in the Turkey
He also made homemade cranberries that I could eat. He based his recipe from Taste of Home, but tweaked it so it looked like this:
3 cups fresh or frozen cranberries
1/2 cup maple syrup
1/2 cup honey
1/2 tsp vanilla extract
Combine everything in a saucepan and cook over medium heat until the berries pop (about 15 minutes). Leftovers store well in the refrigerator.
They came out absolutely delicious! So much so that we liked them even better than the usual way he would make them with refined sugar!
Thanks to my husband, it was a wonderful Thanksgiving dinner, even on the AIP Paleo Diet!
Hope everyone else had a wonderful Thanksgiving as well!
Did you have any great recipes? Fell free to share!
I made my first ever stew, and am very excited to say it was a success! YAY!
For those of you who don’t know me, I don’t usually do much cooking. My husband is the main cook in the house, and I am a kitchen newbie – LOL!
Here is what I used:
2lbs Stew Beef
2 Tbsp. Cooking Fat
1 Medium Yellow Onion
6 Cloves Garlic
2 Medium Beets
2 Large Parsnips
1 Large Rutabaga
1 Large Turnip
3 Large Carrots
4 Cups Bone Broth
Filtered Water (approx. 4 Cups)
Chives as Garnish
Herbs/Spices to Taste: I used
Himalayan Pink Salt
Fresh Ground Black Pepper
Here’s what I did with all of that:
Put the bone broth into slow cooker and set it to low heat. (My bone broth was still partially frozen).
Put the cooking fat (mine was from bacon grease) into a cast iron skillet, set it to medium heat and added the stew beef, half of the onion chopped, half of the garlic chopped, and salt, pepper, garlic powder and herbs to taste. Cover the skillet and cook the meat, stirring frequently.
Chop the rest of the onion and garlic and add them to the thawing broth.
Chop up the root vegetables into bite sized pieces, and put them into a bowl.
Add the cooked meat along with all of the juices from it cooking into the slow cooker.
Add the chopped veggies into the slow cooker.
Add filtered water until veggies and meat are just covered.
Add herbs and spices to taste.
Turn up slow cooker to high and let it simmer for a good 7+ hours (it’s a good dish to setup before you leave for work and it will be ready when you get back home).
Chop the chives and sprinkle on top of the bowl of stew when serving.
Obviously, there are lots of other root veggies you could add if you like. Being I’m on the AIP Paleo Diet I didn’t add potatoes (they are a nightshade). I could’ve added sweet potatoes, but I don’t like them so I left them out. At least I learned, stews are easy to make, and taste great! Even our 12 year old son was surprised to find he actually like the veggies in the stew! (He is not a veggie eater by choice usually – LOL).
Beef bones aren’t just treats for the dogs anymore! We actually buy them on purpose from the local butcher shop to use for ourselves!
Just put a couple pounds of bones into pot and add filtered water until they are covered. Add maybe a tablespoon or two of apple cider vinegar and let this sit for an hour or two. Then, bring to a boil, skim the foam off the top with a spoon, cover and cook on low (just a light simmer) for up to 50 hours. Strain and enjoy. Want more flavor? Feel free to add herbs and spices, garlic and onion, leeks or celery, etc… just before you put the cover on. It’s a lot like making a stew, only you’re more concerned with the leftover liquids when you’re done than the solid bits. Just make sure you’re cooking it slow and low heat. The higher the temp, the higher the likelihood you will be creating some MSG in your broth (it naturally occurs in the breakdown of the proteins).
It’s amazing all of the health benefits in something so simple.
The gelatin in the broth heals the mucosal lining of the digestive tract. Think of it like a sealant that goes in and seals up the cracks and holes.
Joint and Muscle Pain
Gelatin relieves joint pain. Glycine and proline (amino acids found in bone broth) lessen inflammation, repair tissue, help stiff joints and aid in bulding muscle. Bone broth also contains chondroitin and glucosamine. If you’ve ever looked for over-the-counter joint support, I’m sure you’ve seen these two ingredients in the majority of the products.
Sore Tendons or Ligaments
Bone broth contains a lot of collagen. This collagen along with some of the other beneficial properties in bone broth, helps rebuild your connective tissues, like your tendons and ligaments and even beautifies your skin, as it too needs collagens to stay soft and supple. Sufferers of Rheumatoid Arthritis usually love the effects of adding bone broth into their diet. Your hair and nails will benefit too!
Bone broth to the rescue! Have you heard of eating chicken soup when you’re sick? Well, when it is made at home in the traditional way (not out of a can), it is made with chicken broth – yep, from the bones of chickens (necks and feet as well as the carcass after picking it clean are all good for this!). Broth contains various minerals and amino acids, plus it boosts antioxidant activity in the body. It is so good at helping with upper respiratory infections that they’ve even conducted scientific studies proving its usefulness!
Remember those amino acids we talked about under Joint and Muscle Pain? Well, glycine, found in gelatin, is beneficial for the neurotransmitters in your brain. Drinking your bone broth before bed will not only help you sleep better at night, it may also decrease daytime sleepiness and even improve your memory.
Not only does this amazing thing called bone broth help heal a leaky gut, but it also benefits digestion. That glycine we’ve been talking about, stimulates the production of stomach acid. Stomach acid is what breaks down your food before it enters your small intestine. Too little, and your food tends to sit in your stomach for way too long and will actually start to rot in there. Having too much food in there and having it start to rot are both causes of acid reflux which, unfortunately, are often treated with antacids when really the person just needs to boost their HCl (Hydrochloric Acid). Not only does glycine boost stomach acid, but it is also an important component to the bile acids produced by your body. Bile starts helping digest the food once it enters the small intestine.
Need a Liver Detox?
That wonderful amino acid, glycine, allows our liver to detox (or cleanse) the harmful chemicals our body’s are subjected to every day. Plus, the stimulation of bile is also beneficial to the liver.
When you have strained your broth and you put it in the refrigerator, you will find that the fats in the broth will move to the top of the liquid. You can skim these off and use for cooking and sauteing if you don’t like an oily texture to your broth. They are very healthy fats, so whether they stay in your broth or get used to saute your next vegetable dish is up to you – you’re getting to use them and eat them either way!
You know you have high quality bone broth if it gels after it has been chilled! This is caused by the gelatin which has that beneficial glycine in it, so you want it to gel. If you cook it too high, or don’t cook it long enough, it won’t gel. Different bones needs different simmer times. Chicken bones take from 6-24 hours, beef 12-50 hours, fish only about 4 hours. If you use too much water it won’t gel either. You want high quality bones, and bones from various parts of the body, some meaty and some gristley and some just bony.