Slow Roasted Salmon with Herbed Yogurt (AIP, Paleo, low FODMAP, Whole 30)

Wild-caught salmon is an ingredient I almost always keep stocked in our freezer. Not only is it a superfood protein, but salmon is also quick and easy to both thaw AND cook. Plus, it’s delicious :)

As much as I love to meal plan (really, I do love having a plan), I still find myself uninspired on occasion. There are times I find myself gazing into the refrigerator and freezer, wishing the illusive dinner faeries would show up & make a meal for me. Some days, I’m tired, or I’ve been working on other tasks & lost track of the time, or I’ve miscalculated the time it will take to thaw another protein, or I’m missing key ingredients. In those cases, salmon can come to the rescue!

Most salmon recipes I’ve seen call for the fish to be cooked at high temperatures. Sautéing at high heat. Broiling. Roasting. When I saw a recipe, via my Facebook newsfeed, for a slow roasted salmon, baked at a very low temperature, I was intrigued. The recipe required only a few very tiny tweaks to keep it completely AIP. I soon tried it out & was hooked!

The finished salmon is much more tender & almost creamy than if it was cooked at higher temperatures. We’ve enjoyed eating the salmon warm for dinner, like these pictures, often paired with an herbed yogurt & sauteed spinach. Or, I usually make an extra filet or two & eat the leftovers cold on salad the following day.

Note on FODMAPs: FODMAPs are confusing things... Certain resources will say that one item is “ok” and other resources will list that item as “avoid.” I am choosing to get my information about FODMAPs from Monash University & their app. Monash is continually updating their information & they are great about listing what quantity of food (both by volume & by weight) keeps it within the low FODMAP guidelines. As always, though, you know your body best. Just because one list says a food is fine, doesn’t always mean your body will be fine with it. Or on the flip side, just because one list says a food is on the avoid list, doesn’t mean your body is automatically going to be bothered by it. Do what makes your body & mind feel the best.

Slow Roasted Salmon with Herbed Yogurt (AIP, Paleo, low FODMAP, Whole 30)
Yields two servings, but can easily be scaled up for more servings

For the salmon
adapted from Sally Schneider via Food52

1 Tbl Olive Oil, divided
2 filets (approximately 12 to 16 oz) Wild-caught Salmon
1/2 tsp Sea Salt
bunch Fresh Thyme

sliced scallion & chopped dill, for serving
Herbed yogurt (recipe follows), for serving

1. Preheat the oven to 275 F (I usually use my toaster oven). Oil a small sheet pan with half the olive oil. 
2. Place the salmon filets skin side down on the prepared pan. Drizzle the remaining oil over the top of the fish & sprinkle with salt. Tuck several sprigs of fresh thyme underneath each salmon filet. 
3. Roast for 15 to 20 minutes, or until the salmon reaches an internal temperature of 120 F. 
4. Remove from the oven & sprinkle with sliced scallion & chopped dill. Serve with herbed yogurt (recipe follows), if desired. 

For the herbed yogurt
1/2 c Two-Ingredient Coconut Yogurt 
1 Tbl (approximately 3 g) chopped dill
1 Tbl (approximately 2 g) chopped parsley
1 Tbl (approximately 5 g) chopped scallion
1/4 tsp Sea Salt

1. Mix all the ingredients together. 
2. Store in the refrigerator until ready to serve.  

Sautéed Spinach 

Yields two servings 

4 Tbl Oil of choice (avocado, olive, melted duck fat or bacon drippings etc.) 

550 g fresh spinach

1. In a large pan, heat the oil over medium high heat. 
2. Add the fresh spinach (in batches, if necessary) to the hot pan, cover and turn off the burner. Allow the spinach to wilt down. 
3. Serve immediately. 

Beef Stew (AIP, Paleo, Low FODMAP, Whole 30)

Traditionally, as summer moves to fall, many people’s preferences move from grilling to braising and roasting. I confess that even though it was considered seasonally inappropriate, I kept braising and roasting throughout the summer. I blame it on my new favorite kitchen appliance, my Instant Pot (or as my mom refers to it, a “turbo crock-pot”). 

With the help of my Instant Pot  I’ve been making this beef stew since July when I originally went back to strict AIP & added a low FODMAP component. I didn’t know if it was possible to make palatable beef stew without high FODMAP ingredients like onions, shallots, garlic & mushrooms. Brainstorming different vegetable options & changing my mindset of what were “necessary” stew ingredients allowed me to create this really phenomenal stew. 

My preference these days is to make as many things in my Instant Pot ,  as possible, but since I realize that not everyone may have this particular appliance, I’ve written out stovetop approximations too. One of the other things I appreciate about this recipe is that it is comprised of primarily “staple” ingredients, or ingredients that I generally have on hand all the time. Carrots, and rutabaga are really hearty veggies that keep in the refrigerator for a good amount of time. Leek greens, if stored properly, can also last a while. I keep meat, broth, and bacon in the freezer at all times. And in a pinch, dried herbs can be substituted for fresh ones. 

The stew is really great on its own, but if you want to bulk it up further or serve it for a celebratory meal, I also like to serve it over mashed (white) sweet potatoes or squash. And I’ve often added a few spoonfuls of braised greens (I love this recipe from the Paleo Cajun Lady, & usually make it with chopped swiss chard & bacon & omitting the garlic to make it Low FODMAP) to the stew to up the vegetable content. Additionally, the leftovers freeze beautifully & there’s nothing quite like finding a jar of delicious beef stew in your freezer on a day when you’re not in the mood to cook.  

Note on FODMAPs: FODMAPs are confusing things... Certain resources will say that one item is “ok” and other resources will list that item as “avoid.” I am choosing to get my information about FODMAPs from Monash University & their app. Monash is continually updating their information & they are great about listing what quantity of food (both by volume & by weight) keeps it within the low FODMAP guidelines. As always, though, you know your body best. Just because one list says a food is fine, doesn’t always mean your body will be fine with it. Or on the flip side, just because one list says a food is on the avoid list, doesn’t mean your body is automatically going to be bothered by it. Do what makes your body & mind feel the best.

Low FODMAP Beef Stew (AIP, Paleo, Whole 30)

Yield’s 6 to 8 servings 

2 Tbl solid fat (I used duck fat, but bacon drippings or lard could be substituted as well) 

2 lbs Grassfed Beef Stew Meat 

4 strips Bacon, cut into small pieces 

2 heaping cups (approximately 140 g) chopped leek greens and/or scallion greens (I used a mix of the two) 

2 heaping cups (approximately 425 g) chopped carrots 

2 heaping cups (approximately 365 g) cubed rutabaga 

1.5 c bone broth

1.5 c red wine (I’ve used both merlot and cabernet sauvignon) 

2 dried bay leaves

1 Tbl salt

Few sprigs of fresh thyme & parsley, plus additional for serving 

Instant Pot Instructions: my preferred method of cooking 

1.  Add the fat to the insert of an Instant Pot . Turn the pot onto “Sauté” & allow the fat to melt. 
2. Dry the meat very well. Brown the beef on all sides, in batches, in the sautéing Instant Pot --it usually takes me three batches to brown 2 lbs of stew meat. Remove the browned beef & set aside. 
3. Sauté the bacon & leek/scallion greens in the Instant Pot until the bacon begins to crisp & the leeks/scallions begin to wilt. Stir occasionally. 
4. Add the carrots & rutabaga, broth, wine, and browned beef. Stir to combine. Tuck the bay leaf & herbs into the mixture. 
5. Place the top on the Instant Pot & make sure the vent is closed . Pressure cook using the manual setting for 50 minutes at high heat. Note: the entire process will take longer than 50 minutes because it does take time for the pot to come up to pressure. 
6. Once the machine has beeped, allow it to switch to the “keep warm” function or turn completely off for 15 minutes to let the pressure come down a bit. Use a silicone oven mitt or heavy kitchen towel to move the vent from the “sealing” position to the “venting” position. Allow all the steam to escape then it is safe to open the lid.
7. Serve the stew on its own, or along side a starchy vegetable. Adding extra cooked greens is also a great option. Sprinkle with some extra chopped herbs just before serving. 
8. Store any leftovers in the refrigerator or freezer. 

Stovetop Instructions 

1. In a large dutch oven, melt the fat over medium high heat. 
2. Dry the meat very well. Brown the beef on all sides, in batches if necessary. Remove the browned beef & set aside.
3. Sauté the bacon & leek/scallion greens until the bacon begins to crisp & the leeks/scallions begin to wilt. Stir occasionally.
4. Add the carrots & rutabaga, broth, wine, and browned beef. Stir to combine. Tuck the bay leaf & herbs into the mixture.
5. Bring to a simmer, reduce the heat to low, cover & allow to gently cook for 2-4 hours, or until the beef is tender. 
6. Serve the stew on its own, or along side a starchy vegetable. Adding extra cooked greens is also a great option. Sprinkle with some extra chopped herbs just before serving. 
7. Store any leftovers in the refrigerator or freezer.

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Marinated Flank Steak (AIP, Paleo, Low FODMAP)

While I have very limited photographic evidence of this marinated flank steak, I simply couldn’t let that small hiccup keep me from sharing this amazing recipe.

I’ve been making marinated steak for a couple years, helped in part by a childhood memory of my uncle’s recipe, though my recipe has undergone many changes to accommodate different dietary needs. This latest batch was meant to be a test for a future blog post. I had developed a habit of not measuring the marinade components, so each batch turned out a little different... But this time, I wrote down the ingredients & amounts in my recipe journal intending to make the recipe at least one more time before posting it. Fun fact: did you know that for most recipes I post on this site, I’ve tested them at least 2 to 3 times (sometimes as many as 5 times) before posting them? I just want to ensure that the results are consistent & that I can craft beautiful images.

Ok, back to steak.... After 7ish hours, the meat was all marinated & ready to be cooked. Unfortunately, the remaining daylight was disappearing quickly & I worked as fast as I could to get the steak finished + styled for a “just in case” photo. Husband and I both couldn’t stop sneaking little pieces of cooked steak off the cutting board as I styled the shot. We both realized that this marinade version was completely spot on! I quickly grabbed a photo of the steak in what remained of the daylight & we ate it with sautéed spinach & a little squash puree. Ohmygoodness, so tasty!

Immediately, I mentally added the recipe to the upcoming week’s meal plan, planning to do a more “proper” photo shoot. But when we headed to the city for a day of appointments, errands & grocery shopping, the stores we visited were out of flank steak! Bummer! But at least I grabbed those quick shots when I had a chance :)

Note on FODMAPs: FODMAPs are confusing things... Certain resources will say that one item is “ok” and other resources will list that item as “avoid.” I am choosing to get my information about FODMAPs from Monash University & their app. Monash is continually updating their information & they are great about listing what quantity of food (both by volume & by weight) keeps it within the low FODMAP guidelines. As always, though, you know your body best. Just because one list says a food is fine, doesn’t always mean your body will be fine with it. Or on the flip side, just because one list says a food is on the avoid list, doesn’t mean your body is automatically going to be bothered by it. Do what makes your body & mind feel the best.

Marinated Flank Steak (AIP, Paleo, Low FODMAP) 
yield’s 3ish servings, depending on appetite 

1/4 c Olive Oil
2 Tbl Garlic Oil (My favorite brand is from Trade Joe's)
2 Tbl Red Wine Vinegar
2 Tbl Coconut Aminos
1/2 tsp Pink Sea Salt
2 tsp chopped fresh Rosemary
1.25 lb Flank Steak (grassfed, if possible)

Additional rosemary & Maldon Smoked Sea Saltfor serving

1. In a large ziplock bag, combine the olive oil, garlic oil, vinegar, aminos, pink salt & rosemary. Add the flank steak & seal. Squish everything around until the steak is well coated.
2. Marinate in the refrigerator for 6 to 8 hrs. Turn the bag over half-way through the marinating time, if you can (optional). 
3. Remove the bag from the refrigerator & allow the steak to sit at room temp, in the marinade, for an additional 30 to 40 minutes.  
4. Preheat a large cast iron skillet  lightly greased, over medium high heat. Pan fry the steak for 2 minutes per side for medium-rare. 
5. Remove from the pan & allow to rest on a cutting board for 10 minutes. Slice across the grain into thin slices. Garnish with additional rosemary & Maldon Smoked Sea Salt. 

Note: 

• You can marinate the steak in a large glass dish if you prefer not to use plastic. 
• If you’re not following low-FODMAP, the garlic oil can be replaced with 1-2 smashed garlic cloves.  
• The marinade can be boiled & used as a sauce, if desired. 

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Beef Skillet Supper (Low FODMAP, AIP, Paleo, Whole 30)

Everyone needs staple meals. Easy dishes that can be made when time is short (and that dirty fewer dishes during preparation). Things that require regularly “on-hand” ingredients. Meals that remain economical (AIP/Paleo isn’t always cheap) without compromising on food standards. And things that are tasty, of course :)

We’ve eaten variations on this beef skillet supper on many occasions over the past year & it seemed only fair that I share it with you, my beloved readers. The last couple times I've made it, my husband has even licked his plate to ensure nothing is wasted! I would have shared the recipe sooner, but alas, I never took the time to write down exact measurements... But that is sort of the beauty of this recipe: it doesn’t require exact measurements & it adapts well to whatever veggies you might have on hand.

My husband and I concocted this meal last summer (2014) after desperately staring into our refrigerator, wondering what to make out of the random mix of ingredients we had on hand. The skillet has gone through several transformations, most recently when I went back to strict AIP + adding in a low FODMAP component. But it still remains as easy, economical, versatile & delicious as ever.

I haven't timed it out precisely, so don’t quote me, but I do believe this skillet supper could be made + on the table faster than if one was to order & pick up a pizza. Even if the ground beef is initially frozen (I’ve included some quick-thaw guidelines in the recipe below), this meal is still quite speedy. Often it is one I fall back on if I discover the protein I had planned to cook has not yet thawed & dinner time is looming! As a bonus, the leftovers travel well & we don’t mind eating them either cold or room temperature, though sometimes it is difficult to actually *have* any leftovers (just ask my husband!) ;)

Note on FODMAPs: FODMAPs are confusing things... Certain resources will say that one item is “ok” and other resources will list that item as “avoid.” I am choosing to get my information about FODMAPs from Monash University & their app. Monash is continually updating their information & they are great about listing what quantity of food (both by volume & by weight) keeps it within the low FODMAP guidelines. As always, though, you know your body best. Just because one list says a food is fine, doesn’t always mean your body will be fine with it. Or on the flip side, just because one list says a food is on the avoid list, doesn’t mean your body is automatically going to be bothered by it. Do what makes your body & mind feel the best.

Beef Skillet Supper (Low FODMAP, AIP, Paleo, Whole 30) 
yields 3 low FODMAP servings for people with hearty appetites 

1lb grass-fed ground beef (my preference is 85/15, but more lean will work too, though more fat may be necessary)
1 tsp Solid fat (such as duck fat, bacon fat, lard...), plus additional if needed
300 g / 3 c / 1/2 a medium cabbage, sliced
210 g/ 1.5 c diced White Sweet Potato, (I used Japanese variety this time)
3 Tbl Coconut Aminos
1 tsp fresh Ginger, grated (optional, I’ve developed a sensitivity to ginger, so I often leave it out....)
100 g / 1 c / 1 large Carrot, very thinly sliced (I use a mandoline slicer set to the medium thickness, but a sharp knife could work too) 
140 g / 1.5 c / 1 medium-ish Zucchini, very thinly sliced (I use a mandoline slicer set to the medium thickness, but a sharp knife could work too)
Fresh herbs, such as cilantro or parsley, for serving
Scallion, green parts only, for serving
Sea Salt, for serving (Smoked Maldon is my favorite)

1. In a large skillet (I used my 12-in cast-iron skillet , melt the fat over medium high heat. Brown the ground beef in the melted fat. 
2. Once the beef is 2/3 of the way browned, add the cabbage, sweet potato, coconut aminos, and ginger. Cover the skillet & cook for 6-7 minutes, stirring occasionally, until the sweet potato is cooked through. Add additional fat if any of the ingredients begin to stick to the pan.
3. Once the sweet potato is cooked through, turn off the heat. Add the carrot & zucchini. Toss everything together, replace the cover & allow the carrot/zucchini to steam for 3ish minutes, or until they are done enough to your liking. Turn the heat back on low for a minute or two if you desire more “cooked” veggies, but I prefer them a little on the crunchy side. 
4. Portion the hash on to plates, making sure to divide it into no fewer than 3 servings if following a low FODMAP diet. Top with a sprinkle of fresh herbs, scallion, and sea salt. 
5. Store any leftovers in the refrigerator. 

FODMAPs in this recipe

• I find that I can tolerate cabbage just fine, though some FODMAP lists say to avoid it. Monash states that green cabbage (NOT savoy) in quantities of less than 150 g / 1.5 c fits within Low FODMAP guidelines. 
• Some sources recommend eliminating most starches while on Low FODMAP. I attempted removing most starches, but found that my body needs some starch for energy. I prefer to use small quantities of white sweet potatoes (they are less sweet), but in keeping with Monash guidelines, limiting my servings to 70 g / 1/2 c (pre-cooked) at most. 

To Quick-thaw frozen ground beef

• If the package of beef is wrapped in paper or on a plastic wrapped tray, place it in a ziplock bag. If the beef is in a fully sealed plastic package already, leave it as it is. 
• Fill a large bowl (or sink) with hot water. Immerse the package in the hot water & allow to sit until the edges are no longer frozen--it is ok if the middle is still frozen if the beef is to be sauteed. Sometimes, I’ll use a water-filled pan or dish on top of the beef to keep it fully submerged. 
• Cook the beef immediately. 
• This quick-thaw method is only safe if the meat is cooked immediately! Thawing the meat in cold water or in the refrigerator is a safer method if the meat is not going to be cooked immediately. 

If not following a low FODMAP diet, feel free to add in.... (you may need a bigger skillet!) 

• 1 onion, diced
• 1-2 cloves of garlic
• additional sweet potato (or even substituting regular potato, if not AIP) 

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Herbed Pork Tenderloin with Rhubarb Sauce (AIP/Paleo)

While It’s still rhubarb season, I thought I’d share a recipe I’ve been developing. This recipe is also one I gave a sneak peak of over on the Autoimmune Paleo Instagram account when I guest-posted a couple weeks ago.

With summer very quickly approaching & my tastes beginning to gravitate more towards blueberries & stone fruit, I wanted to share one more rhubarb recipe for this season. Did you know that rhubarb is actually a vegetable? Somehow, that knowledge gives me immense satisfaction, as I am consciously trying to increase daily my vegetable intake. I guess most vegetables don’t require the addition of honey or maple syrup (or apple juice) to make them palatable, but perhaps lets just forget that pesky fact ;)

Rhubarb is more often used in desserts, but this application proves it can work with savory foods just as well. This sauce has a great, pure rhubarb flavor (no strawberries in sight, rhubarb purists) while still remaining a little on the tart side. I’ve paired it with an herbed pork tenderloin, but I can imagine it might also be a great dipping sauce for meatballs or for roasted chicken.  Depending on where you live, rhubarb stalk color can vary greatly.... The first couple batches of rhubarb I bought were bright red & produced a very red sauce; however, my latest batch was more on the green side & the sauce was not nearly as colorful. Even my less-colorful batch was delicious, so don’t stress if your sauce isn’t quite as vibrant as my photo.

In case anyone is curious, I served the pork with some sautéed asparagus & butternut squash "risotto."

Herbed Pork Tenderloin with Rhubarb Sauce
yields 2 to 3 servings 

1 1lb Pork Loin
4 tsp chopped fresh herbs (I like equal parts thyme, sage, parsley, and rosemary, but use what you have)
1/2 tsp sea salt
1 Tbl oil (I’ve used melted duck fat and avocado oil), plus an additional tablespoon for the pan.
Rhubarb Sauce, recipe follows

1. Dry the pork tenderloin well. In a small bowl, mix together the herbs & sea salt. Rub the tenderloin with 1 Tbl oil & sprinkle with the herb/salt mix. Allow to sit at room temperature for 10 minutes. Preheat the oven to 350 F. 
2. Heat some additional oil in a cast iron skillet (or other heavy skillet). Sear the tenderloin (cut it in half if necessary) on all sides over medium high heat, rotating as necessary. The searing process should take around 5 minutes. 
3. Transfer the tenderloin to the preheated oven & roast for 5 to 10 additional minutes, or until an instant thermometer inserted into the tenderloin reads 150 F. 
4. Remove the pork from the oven & allow to rest for 10 minutes before slicing. Serve with rhubarb sauce, if desired. 

Rhubarb Sauce
250 g  (2 cups) sliced rhubarb (fresh or frozen)
75 g (1/3 c) filtered water
42 g (2 Tbl) Raw Honey, plus additional if needed

1. Combine all the ingredients in a small sauce pan.
2. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally. 
3. Remove from the heat & carefully taste a little of the sauce. If the rhubarb is still exceptionally tart, add an additional tablespoon of honey. 
4. Serve either warm, cold or room temperature with the herbed pork tenderloin. Refrigerate any leftovers. 

Bacon Maple Salmon & "He Won't Know It's Paleo" review + Giveaway (AIP & Paleo)

Full disclosure: I did receive a free copy of this book in e-book format, but I liked it so much that I’ve already purchased a print copy for my mom to use in her AIP journey. This post may also contain affiliate links, meaning I will receive a small amount of compensation for any items purchased via those links. All opinions are my own & I wouldn’t recommend a book or product I didn’t personally use or love. 

I’ve also been given an extra copy of the e-book to give to one of my readers! 

Check the bottom of the post for additional details. 

UPDATE: the giveaway is now CLOSED! Thanks to all who entered :)

The past week, I’ve felt a bit like Julie from Julie & Julia, the woman who cooked her way through Julia Child’s Mastering the Art of French Cooking. Now, I didn’t cook my way through an entire cookbook, but I did spend nearly a week making most all of our meals from the newest AIP Cookbook He Won't Know It's Paleo by Bre’anna Emmitt. I don’t normally cook as much from cookbooks or recipes anymore. I often am developing my own recipes & just winging it & hopping for the best (note: this winging it technique really does *not* work for AIP baked goods.... Trust me, I’ve tried...). But it was very refreshing to have all the recipes done for me. 

I “know” Bre’anna through social media interactions & I’ve been excitedly awaiting this cookbook. It absolutely did not disappoint! The e-book itself is beautiful. As I sat down with my iPad and a notebook to mark which recipes I wanted to make & develop a meal plan/grocery list, I had a really hard time narrowing down what to recipes to make because everything looked so tasty! I appreciate how approachable all of the recipes are. They use a variety of ingredients that are both very tasty & good for you, but they aren’t too fussy or complex. And there’s enough diversity that a person isn’t constantly relying on the same proteins or veggies. One note, we did find the portion sizes/recipe yields on a few of the recipes to be a bit small, but that could also be because we tend to eat a pretty high volume of food these days.

As a whole, I definitely believe this book lives up to its name. All the recipes we tried could definitely be served to non-AIP/Paleo people and I don’t think they would feel deprived at all! We certainly weren’t.  Here’s what we ate: 

Dinner 1

Nightshade free red salsa

Queso

Stacked Chicken Enchiladas Verdes 

I’ve been sorely missing salsa & Mexican foods. I really didn’t think I’d ever be able to eat salsa again (nightshades and I are really, really not friends...) While we enjoyed both the queso & the salsa, the salsa was the big star! I was almost immediately lamenting the fact that I didn’t have ingredients to make a second batch, since we, you know, ate almost the entire batch in one sitting (oops!).   We also liked the enchiladas with the salsa on top. I thought there was very little chance I would ever be able to eat anything remotely resembling Mexican food, so I’m greatly thankful to Bre’anna for developing these genius recipes.

Dinner 2

Stuffed Mushrooms

Bacon sautéed Asparagus

Peach braised short ribs/beef shanks

I was not prepared for how wonderful the mushrooms were! Delicious! They’d be a great item to take to a party. Asparagus is one of my favorite veggies & paring it with bacon is a terrific match. Loved the peach braising liquid too--such a nice break from the braises I’ve done with either wine or broth. Peach added a nice tang. I did have to make a couple substitutions in this recipe: I used beef shanks in place of the short ribs because I couldn’t find grass-fed short ribs. I also don’t have a working crock pot at the moment, so I used a Le Creuset dutch oven & baked the entire mixture at 300 for 4 hours, which may have been a bit much as they all fell a part. At least that meant they were very tender. Next time, I’ll bake them for a little less time. Also, the leftovers were fantastic! 

Lunch 1

Chicken Salad using Egg-free Mayo

While the book does include a chicken salad recipe, I didn’t have all the necessary ingredients on hand. Instead, I made my own version, still inspired by Bre’anna’s recipe, using her egg-free mayo recipe, plus diced apple, celery, scallions, and apple juice sweetened craisins. Mayo is a hard condiment to replicate, especially when eggs are not allowed, but I think her egg-free recipe comes as close as one can get while still remaining fully AIP compliant. 

Dinner 3

Scalloped Sweet Potatoes

Brussels Sprouts with Bacon & Cranberries

Maple Bacon Salmon

The salmon was fantastic! Technically, it comes from the “breakfast” category of the book, but we loved it for dinner too. I usually roast brussels & was a bit skeptical about sautéing them, but they turned out great too. I found apple juice sweetened cranberries at Whole Foods last fall & used them in the recipe. I tried using three different varieties of sweet potatoes in the scalloped sweet, but may just stick to white ones in the future. My husband saw the spread of all the food when I was photographing it and he was like “oh wow! Do we get to eat this for dinner tonight?” We also enjoyed eating the leftovers for future meals. 

Brunch 

Tropical Green Smoothie

Breakfast Sausage

Sweet Potato Hash Browns (we used Hannah variety white sweet potatoes) 

My husband and I prepared this brunch feast together on a Saturday morning. It was nice to mix it up from our normal routine of breakfast hash. Ironically, I’d never made sausage before, but it was so easy (and tasty) that I foresee making it often in the future. To ensure we got some veggies & fruit with our meat and carbs, we split some of the tropical green smoothie. It was a well balanced, satisfying, tasty brunch that fueled us through until much later in the day. 

Dinner 4

Red Wine & Shallot Bison Burgers

On Saturday nights, we’ve developed a tradition of cooking dinner together & renting a movie to watch as a sort of pseudo “date-night.” These bison burgers were perfect date-night food. Their hint of red wine flavor made them feel more special than a regular burger. I toped them with shallots that I fried in palm oil & a simple arugula salad. We ate dinner off our fine china, just for fun :) Husband indulged in a glass of red wine with his meal (hey, the bottle was already open from making the burgers), and I chose a glass of blood orange kombucha. 

Treats

While we loved all the meals from this book, we also really, really loved the treats! My will power around treats has vastly improved since going AIP last spring, but I do know that I shouldn’t make so many treats in such a short amount of time because I am very likely going to eat more of them than I ought to :) But that is also a testament to their deliciousness.

Blackberry Cobbler

The cobbler was a great not-too-sweet dessert that still really satisfied.  I did use frozen berries, so it was perhaps a bit juicier, but still fantastic. I even ate some leftover cobbler for breakfast the following day.... Would love to use the cobbler topping with a variety of other in-season fruits too? Especially peaches.

Snickerdoodles

I loooove snickerdoodles & all my self-control leaves around them (especially since they are bite sized). They were a little soft the first day, but were much more firm the following morning. Definitely a keeper recipe.

 Banana Bread Bars with Dairy-Free Butter: 

Loved the concept of baking in the 9x13 pan & cutting into “slices.” Genius! Also, this recipe does not rely on gelatin eggs, making it also a good vegan recipe too. The only draw back to the 9x13 pan is that there are not as many servings. Oh well, next time, I’ll make a double batch! I grew up eating banana bread spread with margarine, so I couldn’t resist spreading a little dairy-free butter on top of one slice, though honestly, I probably prefer the bread on it’s own.

Coconut Cream Pie with Graham Pie Crust

This is probably my favorite AIP dessert recipe of anything that I’ve tried! It tasted so NORMAL--very similar to regular coconut cream pie. The filling was positively AMAZING!! I had some leftover that didn’t fit in my pie shell & I kept sneaking bites of it out of the refrigerator. I topped ours with my coconut whipped cream & a sprinkle of toasted coconut. I fully intend to make this pie again for our anniversary in May, where in remembrance of our coconut wedding cake, we always eat coconut desserts :) 

Bre’anna has graciously allowed me to share the Bacon Maple Salmon recipe & she’s also given me a copy of the e-book for one my readers. To enter the giveaway, simply like Sweet Treats on Facebook and my Instagram feed & leave a comment on this post. The winner will be announced on Monday, March 30th! May the odds be ever in your favor! 

Bacon Maple Salmon

recipe by Bre’anna Emmitt 

re-published, with permission, from He Won't Know It's Paleo

Yield: 4 servings

4 salmon filets

2 Tbl Maple Syrup

2 Tbl Balsamic Vinegar

1/2 tsp Dried Rubbed Sage 

4 slices bacon, each torn into two pieces 

1. The night before serving, place salmon filets, maple syrup, and balsamic vinegar in a sealed container in the refrigerator to marinate. Gently shake to mix liquid and coat salmon.  
2. In the morning, preheat the oven to 425 F. Grease or line a baking sheet with parchment paper. 
3. Arrange the salmon filets on a baking sheet. if not marinated, Mix the balsamic vinegar and maple syrup in a small dish. Brush or drizzle onto the salmon filets. 
4. Lay two halves of bacon slices lengthwise on top of each fillet. Sprinkle all the filets evenly with the sage. 
5. Place the baking sheet in the third of the oven closest to the heat sources and bake for 15 minutes until the center of the salmon is flaky and opaque. Serve hot. 

Notes from Laura:

• Use wild-caught salmon whenever possible
• Use Grade B, real maple syrup, NOT pancake syrup
• I substituted fresh sage because I didn’t have dried
• Because I made the salmon for dinner instead of breakfast, I started the marinating the process mid-morning. 

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