Friday, 24 April 2015

Sweet Potato Hash Browns with Bacon and Egg

Mmmm... breakfast.  

Looks lush, yes? 

The good news is that, despite appearances, this recipe is AIP-compliant (just leave the egg out if you're eating AIP - the rest is fine) - it's also paleo, primal, gluten and nut free. 

So how did it come about? Well, remember my Sweet Potato Shoestring Fries recipe? Well one day I decided to eat them with bacon and a runny fried egg. It worked so well, I had to tell you all about it. 

So here goes. 

Sweet Potato Hash Browns with Bacon and Egg
Serves 2
1 tbsp mild, flavourless coconut oil or duck fat
1 medium-sized white sweet potato (I used Sweetbok potatoes from Ocado)
pinch of salt
4 rashers of streaky bacon
2 eggs
handful of spinach of other greens, to serve.

First, peel the sweet potato and then run a julienne peeler along it, or just cut it up into tiny strips. 

Heat the oil in a large frying pan and dump in the sweet potato strips, stir-frying on a medium heat. they'll start to soften and turn golden and crispy in about 5-6 minutes. Stir them occasionally so they brown on evenly. They might even crispen up and stick together a bit. This is good. Season with a little pinch of salt. Go easy. You're adding bacon, which is often quite salty enough.

Next, grill the bacon until crisp and cooked through, turning once. 

Push the now-cooked sweet potato strips over to one side of the pan and fry the eggs. 

Serve the sweet potato hash browns with the cooked bacon and the egg on top. I usually wash a couple of handfuls of spinach and quickly wilt them in the pan I cooked the hash browns in. The leaves wilt in seconds and I serve that alongside. 

Tuesday, 21 April 2015

Mickey Trescott Has An Answer To Your AIP Batch Cooking Needs And It's Awesome

So... I'm a little bit late to the party with this one, but OH MY GOODNESS look at this.

Mickey Trescott, blogger at Autoimmune Paleo, and author of the Autoimmune Paleo Cookbook has put together something that's so useful for anyone on AIP, whether you've just started or if you've been doing it ages. She's set up AIP Batch Cook, which is a programme designed to take some of the stress (and much of the Googling - trust me, I've been there) out of batch cooking on the autoimmune protocol. 

Each session of AIP Batch Cook includes a programme guide, a one-week meal plan for breakfast lunch and dinner (obviously all AIP-compliant), two instructional videos, shopping lists, chop lists and tool lists - for everything you need to prepare before you start cooking - and also video tutorials on how to make bone broth, render your own cooking fat and making kombucha. You also get digital versions of every recipe that you cook to keep and refer to later, so you can do it all over again. 

In the videos, you cook with Mickey in real time, so it's like having her there in the kitchen with you. 

But why is batch cooking important, I hear you ask. 

The thing is, because of all the cooking from scratch you do on the paleo or autoimmune protocol diets, to keep some of your sanity and get yourself out of the kitchen once in a while it's a good idea to prepare a lot of the foods you're going to be making in the week, in advance. Some weeks I skip this, and I really do see the difference - just the few minutes every meal that you don't need to spend chopping and can just reheat something you already made, or even just throwing some ready-prepped veg into a pan makes a big difference to your time in the week. 

More good news? Membership to Mickey's AIP Batch Cook programme is on a special launch sale until 30th April.

Do go check it out.

*This post contains some affiliate links. What this means is that if you click on the link in the post and decide to make a purchase, I make a small commission on that sale. It doesn't cost you a penny more than it would normally, and it helps me keep the blog going. Check out my 'affiliate' section for more details. 

Monday, 20 April 2015

Pulled Pork and Zoodles (AIP)

This was a 'throw it all together out of leftovers' kind of a lunch that I made for my husband and I last week. But it was totally awesome. And it's more of an idea than an actual recipe - it's so simple to make. But I had to share it with you. 

I cook quite a few joints of meat so I often have some leftover in the fridge, to last me a few days. And by about the third day I'm often getting a bit bored thinking about how to use it up. 

But this is a great little idea to have up your sleeve for using up any leftover cooked meats. It would work well with chicken, pork, even beef. The secret is to cut it up small, into strips, so it heats through quickly and thoroughly. 

You could use pork that you've previously cooked in a marinade or pork that you've cooked plain, it's up to you.

Pulled Pork and Zoodles
Serves 2
2 courgettes/zucchini
1 medium-sized carrot
1 tbsp avocado oil
couple of handfuls of leftover pulled pork
pinch of garlic salt

First, trim the ends off the zucchini/courgette and slice them into thin, noodle-like strips with a peeler and a knife or a julienne peeler that does it all for you. Or a spiralizer, if you have one. Do the same for the carrot. 

Heat the avocado oil in a large frying pan or wok and add the leftover pulled pork, breaking it up into smaller pieces with your fingers, as you drop it in. Stir-fry on a lowish heat for a few minutes, until the pork is heated through. Turn up the heat and the pork will start to turn crisp and more golden at the edges. Once the pork is heated through, add the vegetable strips and stir-fry everything together. They'll wilt down and cook through in 2-3 minutes. Add a pinch of the garlic salt and mix well. 

Serve hot.

I've entered this recipe into Phoenix Helix's AIP Recipe Roundtable - go have a look for more AIP meal inspiration... 


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