aip breakfast Archives - Joy-filled Nourishment

Sage Pork Patties (Paleo, AIP, Whole30)

January 26, 2016 by Marissa Franklin Leave a Comment

I have been loving meat patties lately! I mean really, they are so convenient! Fry em’ up in a pan and let them cool and you’ve got easy protein all week! Or if you’re like me, you’ll freeze them after cooling so that they can be used even longer and easily thawed! I made a version of these sage pork patties earlier in the fall and finally have gotten around to posting the recipe. Simple and delicious this recipe is sure to become a new staple in your household.

I like to enjoy these sage pork patties in so many different ways. Plain with some sautéed greens, crumbled with some cauliflower rice and a salad, or simply straight from the pan with whatever else sounds good for breakfast!

Onto the recipe!

Isn’t fresh sage just gorgeous?

Dice up your fresh sage and add it to the ground pork along with the garlic salt and ground ginger.

Heat 1 T coconut oil over medium high heat

Using your hands, mix up the pork mixture until evenly mixed and form 12 evenly sized patties.

Cook in batches over medium high heat for 5-6 minutes per side or until cooked through to reach 160 degrees internal temperature.

Enjoy this simple and delicious protein for breakfast, lunch or dinner!

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Sage Pork Patties (Paleo, AIP, Whole30)

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 12

This simple and delicious patty can be served for breakfast, lunch, or dinner!

Ingredients

2 lbs ground pork
2 T chopped fresh sage
1 tspn garlic salt
½ tspn ginger powder

Instructions

Combine all ingredients with your hands
Form pork mixture into 12 evenly sized patties
Melt 1 T coconut oil over medium high heat in a skillet
Cook in batches for 5-6 minutes on each side or until the internal temperature reaches 160 degrees
Enjoy!

AIP Chicken Breakfast Skillet (Paleo, Whole30, 21DSD)

October 20, 2015 by Marissa Franklin 4 Comments

I have been LOVING breakfast skillets.

Mornings can be hectic for most people and so having a meal that is easy to throw together and grab and go throughout the week can be a real time saver. I also just kind of feel like a champion when I only have to grab one container from the fridge in the morning and scoop it into a bowl and reheat. No fumbling around grabbing my leftover veggies, leftover protein, etc because it is ALL in my breakfast skillet. WINNING.

You can definitely use any type of ground meat in this recipe as it is very customizable.

In fact, I hope you do mix it up! Life is all about trying new things and so branching out in the food category is definitely something to strive for.

I hope this breakfast nourishes you and warms your soul.

As the ‘most important meal of the day’ it’s important to take full advantage of it and make the most of it. So let’s dig into this AIP Breakfast skillet!

First, gather your ingredients…

Then follow the directions below (cooking bacon, browning chicken, blah blah blah) and stir to combine.

Dig in and enjoy!!

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AIP Chicken Breakfast Skillet

Ingredients

6 strips bacon
2lbs ground chicken thigh
2 cups chopped rainbow carrots
3 cups chopped butternut squash
1 bunch chopped rainbow chard
2 T ginger scallion sauce
1 T cooking fat of choice
sea salt to taste

Instructions

Chop bacon and sautée over medium high heat until crisp and set aside
Brown 2 lbs ground chicken thigh and set aside
Add 1 T fat of choice to cast iron pan as well as chopped carrots and butternut squash. Cover and cook for 10 minutes until just softened stirring occasionally
Add chopped rainbow chard and stir until wilted
Add cooked ground chicken and bacon back to the pan and add ginger scallion sauce and sea salt, stirring to combine
Enjoy!

Easy Peasy Chicken Skillet (PALEO, AIP, WHOLE30)

August 26, 2015 by Marissa Franklin 2 Comments

I love simple and delicious meals. I mean really who doesn’t? This meal came together as I was yearning for something different and unique for breakfast from the usual meatball paired with mashed veggies. I remembered I had kelp noodles in the fridge and the flavors started to form in my mind. This easy peasy chicken skillet utilizes leftover chicken and is ready in 10 minutes. It is packed with flavor and vegetables and is a winner in my husband’s eyes!

I’m slightly obsessed with these kelp noodles as iodine is hard to get into my diet and I love spicing things up texture and flavor wise. These kelp noodles are so versatile and I love that about them.

So why is the iodine in kelp noodles something to jump for joy about? Well…iodine exists in every cell in our body and is essential for producing thyroid hormones. The thyroid gland is one of the primary players in regulating our metabolism—pretty important! Unfortunately, iodine is easily replaced by things like chlorine and fluoride which are often found in our water sources. So how can you get some quality iodine into your diet?! Great food sources of iodine include seaweed and sea vegetables (kelp, arame, dulse, wakame), fish, and other seafoods. Oh the possibilities!

Now let’s get on to the recipe!

Here are my lovely ingredients 🙂

And here is the finished product 🙂

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Easy Peasy Chicken Skillet

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2-3

This 10 minute skillet utilizes leftover chicken and is filled with vegetables to give you a delicious and nutritious meal in a pinch!

Ingredients

2 T tigernut oil (sub avocado oil, coconut oil, or ghee if reintroduced)
3 T shallots, diced
¾ cup golden beets, peeled and chopped
2 cups turnips , peeled and chopped
1 cup fresh basil, chopped
2 cups chicken cooked and chopped (leftovers work great here)
6 oz kelp noodles (half of a bag), chopped
¼ teaspoon sea salt or to taste
Garnish with fresh chives and squeeze of fresh lemon

Instructions

Sauté shallots in 2T tiger nut oil over medium high heat for 1 minute in a cast iron skillet
Add golden beets and turnips to the skillet and sauté 5-7 minutes over medium high heat stirring frequently
Add basil, chopped cooked chicken, kelp noodles, and sea salt to the skillet and cook until the chicken is warmed and the kelp noodles are the texture of your liking. This took about 3-4 minutes for me.
Enjoy for any meal of the day!

Asian Meatballs (AIP,PALEO, WHOLE30)

August 4, 2015 by Marissa Franklin 11 Comments

I absolutely love meatballs. There is just something about EASY food that tastes great and is simple to prepare. I also usually prefer the oven over the stove because I don’t have to stand around watching it and flipping etc. It makes my life easier and I decided that heating up my apartment for a few minutes is worth it. Want to be a kitchen ninja? Every time you use the oven try and cook at least two different things at once in order to maximize your time and limit turning your oven on. This is great to do in the summer months when the LAST thing you want to do is make your kitchen feel even hotter.

On to the main attraction! These meatballs are bursting with flavor and utilize fresh basil—which is quickly becoming my new favorite herb. I want to put basil on everything! So follow along to make this yummy protein which can easily be frozen and thawed for quick protein to add to any meal!

First, gather your ingredients…

Then combine everything together in a big bowl…

Then arrange them on a baking sheet….

And bake 18-20 minutes at 350 degrees until cooked to your liking!

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Asian Meatballs (AIP,PALEO, WHOLE30)

Delicious

Ingredients

2 lbs ground beef (preferably grass fed)
2 tspns packed grated fresh ginger
2 T coconut aminos
1 tspn fish sauce
4 large cloves garlic, minced
1 T fresh orange juice
Zest from medium orange
½ cup diced yellow onion
⅓ cup finely chopped fresh basil

Instructions

Preheat the oven to 350 degrees
Combine all ingredients with your hands and form into 24 meatballs (about 2 T in size for each meatball)
Spread meatballs onto a rimmed baking sheet and bake for 18-20 minutes or until cooked to desired doneness

Notes

These meatballs freeze beautifully!

AIP/Paleo Copycat Orange Julius

April 15, 2015 by Marissa Franklin 5 Comments

Did anyone else grow up loving the infamous orange julius drinks? I personally enjoyed anything I could consume quickly at the mall be it a pizza-pretzel, cinnamon roll, or orange julius. It was the best of times, it was the worst of times 😉

Little did I realized until recently, Whole Foods sells a delicious fresh squeezed orange juice. The ingredient list simply says ‘oranges’…I love it. Anyways, I ended up making this delicious drink because of the abundance of fresh squeezed orange juice I had leftover from making these Strawberry Summer Mocktails. I was telling my husband about how I had come up with this recipe and he got a little upset that I didn’t save him any. All mock frustration went away after he tried it and exclaimed…”you didn’t give me very much…can I have another glass?!”

It was then that I knew I had to post this recipe. I absolutely LOVE that it is added sweetener free. The frozen banana can not be tasted if you freeze one that is green tipped or has justttt turned yellow. It is simply there to bulk the drink up and improve texture.

On to this Paleo Orange Julius (AIP Friendly)!

Ingredients:

1/2 cup fresh orange juice

1/2 cup additive free coconut milk

half green-tipped banana, frozen

1/4 teaspoon vanilla bean powder

3-4 ice cubes

1 T collagen hydrolysate
(optional)

Method:

Place all ingredients in a high powered blender and blend until combined. Serves 1. Enjoy to your hearts content 😉

Gelatinous Instant Pot Bone Broth

March 25, 2015 by Marissa Franklin 5 Comments

Bone broth…it’s delicious in soups or as a stand alone morning drink and I absolutely love all of the nutritional goodness I get from it. I used to make bone broth in my slow cooker but I found myself not making it as often because of the lengthly process. Now that I have my amazing Instant Pot
…things have changed for the better. Making bone broth is super simple and is done in 90 minutes. Yes, you read that right. I have even figured out how to make it gelatinous every.dang.time. Read on if you love bone broth that gels!

**This recipe is for the most simplest of broths. I like the versatility I get from a broth like this but feel free to add a quartered onion, some chopped carrots, celery, etc to spice it up**

Ingredients:

5 1/2 pounds chicken parts*
6 cups filtered water
1 .5 tbsp apple cider vinegar

*I used a little over 2 pounds chicken neck, a little under 2 pounds chicken backs, and a little under 2 pounds chicken feet. I know it may seem odd but the chicken feet are seriously the magic in this recipe.

Directions:

1) Place bones in instant pot

2) Add 6 cups filtered water to your instant pot

3) Add 1.5 tbsp apple cider vinegar
(this helps pull the nutrients out of the bones and won’t alter the final taste)

4) Make sure your valve is in the ‘sealing’ position and press the ‘SOUP’ button on your Instant Pot using high power. Set the time for 90 minutes and walk away.

5) When the 90 minutes has passed, let the pressure release naturally until you can safely release it. I released mine too early and got a lovely spray of bone broth everywhere…not fun!

6) Strain out the bones and pour broth into a heat safe container. I have found it works best to let it cool slightly on the counter and then let it chill overnight in the fridge. In the morning, I scrape off the fat and am good to go with a nourishing cup of broth to start my morning!

AIP Maple Sugar Waffles: Guest post at He Won’t Know It’s Paleo

March 17, 2015 by Marissa Franklin Leave a Comment

When Bre’anna from He Won’t Know It’s Paleo asked me to do a guest post, I was truly ecstatic! She is so sweet and pumps out delicious and completely AIP recipes like nobody’s business. She also just released a beautiful cookbook that you should definitely check out if you haven’t already. So today I bring you AIP maple sugar waffles with raspberry infused maple syrup. It doesn’t get much better than that in my book.

Picture a quaint cafe in the urban portland area filled with little tables and the rumbles of conversation being enjoyed over tasty food. You sit down, order your favorite waffles, and indulge on a Saturday morning with some friends and all is right with the world, if only just for the time being.

I wanted to recreate that experience above but with real food ingredients that still taste great.I have always enjoyed trying new restaurants and for me, not being able to safely eat out is probably the hardest part about being on the AIP. Creating this recipe almost had me tearing out my hair as it took me a long time to get it just right. I am so glad I pressed on, as now I have the means to recreate those delectable waffles from the quaint cafe I used to enjoy far too often. The best part? They are completely grain, dairy, nut, seed, legume, and egg free making them Paleo AND AIP.

They are perfect for your weekend brunch when you want a break from your usual breakfast or for a special occasion . Top them with the maple infused raspberry syrup for extra decadence or even a sprinkle or two of maple sugar if you are feeling a little crazy. Bonus, these waffles freeze beautifully and can be reheated in the toaster to enjoy at a later time! So what are you waiting for? Click here to view the post now!

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