Spice Rubbed Carnitas “Nachos”…..

Sorry I’ve been a little MIA friends, this AIP thing is no joke, and neither is the testing that I have been doing. (I’ll spare you the disgusting details, but it’s sucked the life out of me, so I’ve been doing what I do best… RESTING! πŸ˜‰ )

I’ve also been cooking, cause let’s be real, I LOVE it, and you kind of have to when on an elimination diet. I’ve made SO many yummy recipes, and I promise to share them ALL with you guys, and I’ll leave out the ones that were just SO SO!

Let’s talk nachos, because who doesn’t LOVE them?! Corn will most likely be something I never reintroduce onto my diet, and I kind of don’t want you guys eating it either. It is the most genetically modified food, next to soy, and can cause ALL sorts of digestion issues for so may people. So, these bad boys are with Plantain Chips, which I HIGHLY recommend!!!!!

Spice Rubbed Carnitas Nachos

(I made these for a family dinner, so ballsy of me never having made them before, and EVERYONE was raving about the flavor!!)

{Recipe adapted from Grazed & Enthused}

{INGREDIENTS}

2-3 pounds ORGANIC Pork Shoulder or Pork Butt

1.5 tsps sea salt

1 tsp ground cinnamon

1 tsp garlic powder

1/2 onion, sliced

2 TBS pure maple syrup

1/4 cup chicken or beef broth

Favorite Nacho toppings – avocado, cilantro, lettuce for AIP

Plantain Chips (Non GMO Fried in Coconut Oil, I love the Terra brand. Pic below.)

{DIRECTIONS}
  1. In a small bowl, mix together salt, cinnamon, and garlic powder. Rub spice mixture on all sides of pork shoulder.
  2. Β Add broth to bottom of Crockpot. Add in pork.
  3. Top with sliced onions.
  4. Cook on low for 7-8 hours, or high for 4-5. (You want the meat to be extremely tender and easy to shred.
  5. With one hour left of cooking, shred meat. Add extra broth if too dry. Mix in Maple Syrup. Cook one more hour.
  6. When meat is ready, create an amazing plate of “nachos” for your self. (You can also use the meat in taco shells for tacos. I love the Siete brand of grain/gluten free taco shells!)

I can’t wait to hear what you all think, and as always, let me know if you have any questions!

xoxo

Liz

AIP Paleo Burgers (That don’t suck!)

We started cooking AIP PALEO this week, and I am not gonna lie, I was nervous.

Will my food taste good, will it have a taste, will I starve because nothing tastes good…

I didn’t starve, and the burgers were FAB!! I know you all are going to love them, and I have included variations, cause not all of you are on this AIP journey with me.

(To read more about my journey click HERE)

 

Remember friends, the food you eat will either help you fight disease or feed it, and we ain’t got time for no disease over here, do you?! ❀

AIP PALEO BURGERS w CARAMELIZED ONIONS & SWEET POT FRIES

{INGREDIENTS}

serves 4

BURGERS

1-1.25 pounds of grass fed ground beef

3 TBS coconut Aminos (If you are Paleo or not AIP cut aminos down to 1 TBS and add an egg)

1 TBS coconut flour

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sea salt

{DIRECTIONS}

Combine all ingredients in a large bowl, form into 4 round patties. Grill (indoors or out) to your desired doneness. Serve on top of your crispy sweet pot fries, then top with onions, avocado, and any other desired toppings. Drizzle UMAMI sauce all over burger and fries! (If you are not AIP, try topping with grass fed shredded cheese and a slice of tomato!)

 

CARAMELIZED ONIONS

{INGREDIENTS}

1/2 to 1 sweet onion

Avocado or coconut oil

Water as needed

{DIRECTIONS}

Cut ends off onion, then lay on flat side. Cut down the middle. Peel off skin. Place flat side down and slice through the “rainbow” very thinly.

Heat 1-2 tsps of oil in a saute pan over medium heat. Add onions. Stir to coat, reduce heat to medium-low. Continue cooking, and occasionally stirring, to be sure they don’t burn. 10 minutes in add a pinch of salt and a TBS of water. Continue cooking for 30-60 minutes, till onions are soft and caramel-y!

 

SWEET POT FRIES

{INGREDIENTS}

2 medium to large sweet pots, rinsed and peeled

Avocado or coconut oil

{DIRECTIONS}

Cut sweet pots in half, down the thickest part of the potato, then cut in half again, long wise. Slice quarters into thin, fry like shapes! πŸ™‚

Toss in a bowl with a TBS of oil, then spread on large cookie sheet. Sprinkle with sea salt Bake on 350 degrees for 30-45 minutes. (They can sometimes burn easily, so just keep an eye on them!)

 

VEGAN UMAMI (From True Food)

{INGREDIENTS}

1/4 cup Apple Cider Vinegar (I like BRAGGS)

1 Cup Nutritional Yeast Flakes

3/8 Cup coconut aminos

1 Cup Olive Oil (Can use EVOO)

6 cloves of garlic (This is CRAZY garlicy, so I used 1/2 tsp garlic powder to take it down a notch. Experiment and see what you like best.)

{DIRECTIONS}

Add everything to a food processor or high speed blender. Then, with motor running, add oil into the mixture, while mixing, in a thin stream. Amazing on Salads, grilled meat, and veggies. Store in a an airtight container in the pantry.

 

We LOVED this meal, I did not feel deprived, and felt really proud about fueling my body with food! If you have questions let me know below or shoot me a message!

ENJOY!

LIZ

 

Simple & Clean Chinese Inspired Dinner

OK, so who doesn’t love a great Chinese take-out dinner. The amazing smells that seep from those white boxes, the salty flavors, the acid reflux….. πŸ˜‰

So, here’s the deal…. Most Chinese take-out is loaded with gluten thickeners, additives, preservatives and MSG – EEWWWW!! (Said in my best Jimmy Fallon voice! πŸ˜‰ )

When I cleaned up my diet, went gluten free, and mostly Paleo, I was really craving those dishes…. And thank goodness for Danielle Walker from Against All Grain. I may be pretty good in the kitchen, but I am not to the point of being able to create my own dishes, and let’s be real, she’s a freaking genius! ❀

Here is my take on her Ginger Chicken & Broccoli from her 2nd book {Meals Made Simple}

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ingredients

*3 TBS ghee or unrefined coconut oil, divided

*6 cloves of garlic; 3 minced, 3 peeled

*1 1/2 TBS peeled, grated fresh ginger (Ginger can be bought and stored int he freezer in a plastic bag for future uses!)

*2 heads of organic broccoli, trimmed into florets

*1.5 lbs of organic boneless, skinless, chicken thighs, trimmed of fat and cubed. (Do yourself a favor, and ask your butcher to trim up your meat and cut into cubes. You can thank me later!! πŸ˜‰ )

*1 Cup Coconut Aminos (These are the coconut version of Soy Sauce, no soy in this house, EVER, and this stuff is AMAZING!!)

*1/4 tsp sea salt

2 large egg yolks

directions

  1. Heat 2 tablespoons oil or ghee in a deep skillet for medium-high heat.
  2. Add in the garlic & ginger, stir for 30 seconds.
  3. Add in the chopped broccoli. continue cooking and stirring for about 5 minutes, until the broccoli is a bright green color. Season with 1/4 tsp sea salt.
  4. Transfer veggies and garlic to a plate and return skillet to heat, and in remaining 1 TBS of oil or ghee.
  5. Add in cubed chicken and cook. Stir frequently, for 8-10 minutes, until chicken is browned and cooked through.
  6. Using a slotted spoon, transfer chicken to the plate with the broccoli. Return pan to the burner.
  7. If there is less than 1/4 cup of liquid in the pan, add in water or chicken broth to make about 1/4 of a cup.
  8. Pour in coconut aminos and bring to a light simmer.
  9. Beat both egg yolks in separate bowl. Temper yolks by SLOWLY spooning 1/2 cup of the hot coconut aminos into eggs while whisking constantly. (I find that adding in one tablespoon at a time, while whisking, works best to make sure you don’t scramble your eggs!)
  10. Once you have about 1/2 a cup of hot mixture whisked into eggs, pour that back into pan. Stir constantly for 3 minutes to thicken sauce.
  11. Add back in the chicken and veggies, stir to coat. Cook for an additional 7-10 minutes to thoroughly cook the broccoli and chicken.

 

Feel free to serve over brown basmati rice or cauli rice, it’s amazing plain as well!

Got questions for me? Ask below and I’ll be sure to help yo out. Also, this can easily be portioned out into your containers if you are using container fix or the 21 Day Fix!!!

❀

xoxo

Liz

Spaghetti Night

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Spaghetti Night might be a normal thing for most of you, but for someone with INSANE food allergies, this is heaven in a bowl!!

When you are allergic to gluten (pizza, pasta, crackers, cake – you name it) and red meat – having a spaghetti night seemed kind of impossible to recreate!

In comes Turkey Meatballs from one of my favorite cookbooks {FIXATE} and some yummy quinoa noodles – and we’ve got ourselves a spaghetti dinner that won’t kill my stomach and keep me in the bathroom all night!! πŸ˜‚πŸ˜‚πŸ˜‚
All is not lost!!

Here is the recipe for Autumns Turkey Meatballs, and here are my fixes to make them Gluten Free!
1 – instead of the whole wheat bread crumbs, I opted for ground up GF oats. You can also do GF bread crumbs from any GF bread you like!
2 – We used Quinoa spaghetti noodles, but you can do brown rice noodles or even ZOODLES!! πŸ™‚
Enjoy!!
xoxo

LIZ

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Gluten Free Pancakes

About a year ago I stumbled upon the BEST cookbook I had ever used. I don’t say that lightly, I’ve been using cookbooks for years now, and honestly – nothing compares to these books.

I had recently been diagnosed with severe food allergies and was needing to go Gluten & Dairy free – and “Against All Grain” is both of those. Danielle Walker is a genius, and once you try even {ONE} of her recipes, you will agree. And for those of us who need to be GF, this book is a game changer. πŸ™‚

Β OK, so on to what I think are the BEST GF pancakes I’ve ever made!

Start with the dry mix, then you can store it in your fridge or pantry for a good 6 months. (The dry mix can also be used for waffles and muffins!)

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Once you have that mixed up, you can move on to making these tasty little cakes!

ingredients
{This will make 24 pancakes, so if it is just 2 of you,cut all ingredients in half}

* vegetable shortening or ghee, for greasing the pan

* 6 large eggs

* 1 cup almond milk (NO CARRAGEENAN)

* 2 cups dry pancak mix

* 1/4 cup melted ghee or coconut oil

* 1/4 cup raw honey

* 1 tsp vanilla extract

——————–
directions

1. heat a well oiled skillet over medium heat, Add shortening or ghee and coat pan

2. place all ingredients into a blender or food processor, in the order listed

3. blend on high for 30 seconds. Scrape the sides is needed, then blend again.

4. pour 1/4 cup of batter per pancake onto the pan and spread into a 4 inch circle. cook for 2-3 mins on first side, till bubbles form on the surface and the sides lift easily. Flip and cook for 1-2 more mins.

5. repeat, adding oil when needed

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{Here are some tips and suggestions, my pancakes NEVER looked like her beautiful perfect stacks – but they tasted amazing! I found them very hard to flip and destroyed quite a few, but I still ate them. Don’t Judge!! Just cause they looked awful doesn’t mean they didn’t taste incredible. πŸ˜‰ Also, I found they got very dark, very fast – so lower heat might be best! }

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{STOP Judging!!}

πŸ˜‰

Happy cooking and enjoy!

xoxo

LIZ

Experimenting with Fixate

So, I’ve kinda fallen off the wagon when it comes to cooking dinner! I actually LOVE it, a lot – so I am not sure what’s gotten into me these past few months? I guess life just does that to you, but I am back and ready to bring you all some amazing recipes. πŸ™‚

While in Nashville last week, I got to buy a few copies of Autumn’s new cookbook “FIXATE”. It is 101 recipes that are ALL FIX approved, it breaks down the container amounts and shows all the nutrition info as well.

Last night I made my first recipe from the book “Beef Stew with Sweet Potatoes” – and honestly it was SO SO good!! The hubby and I kept looking at each other going “this is good, like really good!”

So, grab your aprons, and get ready for a delicious, clean AND Gluten Free meal!

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{Here is the recipe as is from the book, I made a few alterations, so see my recipe below!}

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{YUM!! Side note – my sweet pots were white not orange.}

Liz’sΒ Changes

(Same container counts)

Follow all directions from the recipe picture above, and add in these changes below if you so choose!

* 1 lb Grass Fed Organic Beef Stew Meat (This will serve about 2-3 people, 2 servings each. I ate 2 servings)

*2-3 carrots

* 2-3 cups beef broth (this makes it less soupy, and intensifies the flavors SO much more! Add more broth along the way if needed)

***I found that after 2 hours of the stew cooking, it was not ready yet, so I cooked ours for about 4-5 hours. This can be done on the stove or in a crockpot.

 

****WANT MORE RECIPES AND MEAL PLANS? Join my in my Private FIT CLUBS! Apply HERE!****

Can’t wait to hear what you all think of this awesome 21 Day Fix approved meal! πŸ™‚

xoxo

Liz