Refrigerator Pickles (AIP, Low FODMAP, Paleo, Whole 30)

Dill pickles have been one of my favorite foods since I was a small child. Finding commercially made pickles that fit within AIP guidelines (i.e no nightshades, or sugar/corn syrup, or questionable vinegars etc.) was a challenge; however, finding low FODMAP pickles in a store is pretty much impossible. 

As I navigate this unique health journey, I continually come back to the quote “Necessity is the mother of invention.” Thankfully, pre-low FODMAP, I had found a recipe from Charlotte, a fellow AIP blogger over at “It’s me, Charlotte,” for refrigerator pickles that were totally AIP & super easy to make.

I have made Charlotte’s original recipe a number of times, however her pickles do rely on delicious, delicious garlic cloves to flavor the brine/pickles. Once I went low FODMAP back in July, I knew I wanted to continue making pickles, but doing so would require a garlic clove substitution. Enter one of my current favorite pantry ingredients: garlic-infused olive oil. FODMAPs are NOT oil soluble, meaning that a garlic infused oil will not contain any FODMAPs, but will have some of that garlic flavor that I’ve been unable to replicate with any other ingredient.

As with many AIP / Low FODMAP recipes, I didn’t know how my substitutions would work until I tried it.... Mixing garlic oil & vinegar is a bit like making salad dressing, but it actually works in this situation! I still prefer Charlotte’s original recipe, but this low FODMAP version allows me to continue eating a variation on one of my favorite foods. That, most definitely, is a win in my opinion.

Low FODMAP refrigerator pickles
yield’s 1 Half Pint Canning Jar | Inspired by “It’s Me, Charlotte”

1/2 tsp + 1/4 tsp Sea Salt (I use Real Salt Kosher Salt)
3 generous sprigs Fresh Dill
1 Kirby Cucumber, if possible, otherwise english/persian cucumber can work too
1 1/2 tsp Garlic-infused Olive Oil (Trader Joe's Garlic Flavored Olive Oil is my preference), divided into 1/2 tsp amounts
White Wine Vinegar
Filtered Water

1. Wash & very thinly slice the cucumber. I prefer to carefully use my small mandolin (similar to this one  set to the middle thickness, but you can also use a knife. The thinner the slices are, the better the brine can flavor the cucumber. Discard the ends of the cucumbers, as they can disrupt the pickling process. 
2. Add 1/2 tsp salt to the bottom of half pint canning jar . Top with a sprig of dill. 
3. Fill the jar approximately 1/3 of the way with cucumber slices. Drizzle over 1/2 tsp garlic oil. Add more dill. Repeat the process twice more until the jar is full of cucumber slices--there should be three cucumber layers at that point. 
4. Top off the cucumber slices with 1/4 tsp sea salt, fresh dill & the remaining 1/2 tsp of garlic oil.
5. Fill the jar 2/3 to 3/4 full of white wine vinegar, depending on how sour you prefer your pickles. Fill the remainder of the jar with filtered water.
6. Screw on the lid (I prefer the plastic storage caps for vinegar-y things like pickles, salad dressings & bbq sauces) & give it a couple gentle shakes. Let rest in the refrigerator over night before tasting. 
7. Jar will keep in the refrigerator for several weeks. Note that the garlic oil does solidify a bit in the refrigerator, which is completely normal. 

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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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Roasted Broccoli (AIP, Paleo & Vegan)

So, this roasted broccoli is one of those recipes that I hesitate in sharing because it is SO easy. Does it actually need a recipe?!?  But its also one of my favorite side dishes and I’d hate for someone to go through life not experiencing the wonderfully delicious & easy dish that this roasted broccoli is. 

Cooking things completely from scratch isn’t always easy. There’s often lots of chopping and prepping of ingredients, and then there’s also the cooking part, and of course, the cleaning up.  But this broccoli is different. It’s easy. No chopping. It requires only one pan & almost no hands on time. Did I mention also that it’s economical because it turns out better with the cheaper broccoli cuts, rather than the more expensive florets. I like to roast mine until it’s almost burned. And then husband and I fight over the crispy, caramelized, charred bits on the pan.

Before and after roasting; it will shrink quite a bit

One word of caution.... once you start eating roasted broccoli, it is very difficult to go back to eating any other form. Steamed broccoli has NOTHING on roasted ;)

Roasted Broccoli

makes 2 servings 

2 lbs of frozen broccoli cuts, organic preferred 

4 Tbl Avocado Oil, divided into 1 Tbl and 3 Tbls

           (or substitute another liquid fat of choice, such as olive, or melted lard/bacon grease/duck fat) 

1 tsp Sea Salt or Himalayan salt (we like things a little on the salty side, so use less if you aren’t a big salt fan). 

1. Preheat the oven to 425 F (or 375 F on a convection oven). 
2. Grease a rimmed baking sheet with 1 tablespoon of oil.
3. Open the frozen broccoli cuts & spread onto  the baking sheet. Drizzle on the remaining 3 Tbl of oil & the salt. Toss to combine.
4. Roast in the preheated oven for 25 minutes, then remove the pan from the oven, toss the broccoli to ensure it isn’t sticking and that it isn’t getting too dark. Return the pan to the oven to roast an additional 20 to 25 minutes. 
5. Serve immediately.  

Nomato Bolognese (AIP)

When one of your favorite comfort foods is big bowl of spaghetti with tomato sauce, what’s a person to do after finding out that their body no longer will tolerate tomatoes (or any other things from the “nightshade” family)? Why, perfect their own tomato-less “Nomato” sauce!

Before my detox diet/starting the autoimmune protocol, I’d never even heard of “nightshades” before. The nightshade family includes things like tomatoes, peppers, eggplant, and white potatoes, plus a lot more. I stopped consuming them entirely, even the nightshade seed spices which are in *everything*. Though it has made a world of difference with my pain & inflammation, I still miss eating them.

I saw a recipe for a tomato-less “nomato” sauce a couple months ago and it really piqued my interest. I searched for a couple more sauce & started experimenting with my own variation. It’s taken several tweaks, but I finally feel it is near perfection for my palate.

While the base flavor of this nomato sauce great, I still find it is best when ground meat is added to it & it is simmered into a sort of “bolognese” sauce. I know the purists will say this is not remotely a bolognese sauce--yes, it is missing most of the main components of a “true” bolognese--but that’s the closest flavor profile I can think to describe it. During the summer, we served the nomato bolognese over sauteed cabbage or zucchini noodles (“zoodles”), but now that fall is here, I’m all about spaghetti squash.

Yes, I still miss my childhood favorite spaghetti, but I do not feel at all deprived by this version. It might require a little more work, but it’s totally worth it to eat something that is good for me & won’t make me feel worse.

Nomato Sauce Base (AIP) 

This sauce also freezes beautifully, so if you have the freezer space, I’d suggest making a big batch & keep it on hand for quick meal prep. I put extra bolognese sauce into freezer safe canning jars before freezing. 

2 Tbl Bacon grease, plus more, if needed 

1 med (1 1/2 c or approximately 190 g) Onion, diced

4 small ribs (1 1/2 c or approximately 190 g) Celery, chopped

3 cloves (approximately 38 g) Garlic, chopped

6 ea (3 c or approximately 420 g) Carrots, chopped

1 medium (1 1/2 c or approximately 180 g)  beet, diced 

1.5 c (approximately 350 g) Stock (homemade, if possible; I used chicken) 

2 Bay leaves 

2 tsp Italian Seasoning

2 Tbl Red Wine Vinegar

Salt/pepper (optional) 

1. Melt the bacon grease in a medium stock pot over medium heat. Add the onion & sweat for 5 minutes. 
2. Add the celery, garlic, carrots, beats, stock, bay leaves, and italian seasoning. Bring to a simmer. Reduce the heat to medium/low & simmer for 20 minutes, or until the vegetables are soft. 
3. Remove the bay leaves (reserve for the bolognese) & puree the soup using an immersion blender (or in batches in a blender). After blending, add the red wine vinegar. Taste and adjust the salt & pepper as needed (this will depend on how seasoned the bacon grease & stock were). 
4. Use in the Nomato Bolognese, or on its own. Cool completely before refrigerating or freezing. 

Nomato Bolognese (AIP) 

1 lb grassfed ground beef (85/15), browned in more bacon grease (or substitute other grassfed/pastured ground meats) 

1 batch sauce from above, including the reserved bay leaves 

1. Brown the beef in some additional bacon grease until cooked through
2. Add nomato sauce & reserved bay leaves. Simmer on low heat for 45 minutes.  

Roasted Spaghetti Squash

adapted from Simply Recipes 

1 large Spaghetti Squash

Avocado Oil

1. Preheat the oven to 375 F. Line a baking sheet with parchment paper & grease it with a tablespoon (or so) of Avocado Oil. 
2. Cut off the ends of the spaghetti squash, then stand up the squash on one of the cut ends & cut down the center of the squash, length-wise. Use a large, sturdy spoon to scoop out the seeds in the center. 
3. Place the squash halves on the oiled pan cut side down. Prick the tops of the squash with a sharp knife or the tines of a fork. 
4. Roast the squash halves until you can easily pierce the squash with a fork or knife, approximately 35 to 45 minutes, depending on the size of the squash. 
5. Remove from the oven until cool enough to handle. Use a fork to scrape the squash strands (aka “spaghetti”) into a bowl. Reheat slightly, if necessary, before serving with the nomato bolognese.
6. Reheat slightly, if necessary, before serving with the nomato bolognese. Store any cooled leftovers in the refrigerator.