California hamburgers

We often eat our burgers with lettuce wraps (just like the protein style burger at In-N-Out, which by the way if you are in California and have food allergies, you can ask to be plain and "allergy burger" so they are more cautious). Sometimes we eat burgers also with just a salad or with with a side of broccoli but every now and then I make buns which makes the kids especially so happy. I make them to be honest mostly just to hear them say things like: "You make the best hamburger buns in the whole world!" The kids say these paleo (and AIP) buns are the best ever. I have had even non-paleo kids say that they are really good.

Instead of fries I often serve some kind of veggie side. Or serve the veggies as an appetizer as I learnt from my friend. I have noticed if I put the veggies as a side, the kids may leave them on the plate and just eat the burger but if I serve the veggies as an appetizer when they are at their hungriest, before giving the main course, the veggies might disappear quickly. This time the appetizer/side was steamed broccoli with lemon juice from our own lemons. The avocado in the burger adds creaminess without any sauces.

California burgers for four with a side of lemony broccoli 

1 lb ground beef
Herbamare or salt
1 tbsp tallow or other cooking fat for frying
broccoli
half a lemon
olive oil
avocado
lettuce
3 ripe (yellow) plantains or around 4 ripe burro bananas
1 cup arrowroot starch
1/3-1/2 cup water
1/4 cup avocado oil
1 tsp salt

1. Set your oven to 350F.
2. Prepare the batter for the buns: Peel plantains and chop them. Add everything to the blender: the plantains, 1 cup arrowroot starch, 1/3-1/2 cups water (add first the smaller amount but increase if the blender can't mix it), 1 tsp salt and 1/4 cup of avocado oil (you could replace some of this with water). Scoop eight pancake size piles of batter, for instance with the 1/3 cup measuring cup, on 1-2 parchment paper lined cookie sheets or jelly roll pans. Leave some space between as they may spread a little. Bake in the oven for about 25 minutes.
3. Steam broccoli now so you can serve it as appetizers. Steam in a steamer pot until the fork just goes through, don't let them become mushy. Add a capful of olive oil, sprinkle some Herbamare on them and squeeze half a lemon on them as well.
4. Heat some tallow on medium heat in a cast iron pan (you could also grill the burgers!). Share the pound of ground meat in four pieces, form burgers, salt with Herbamare and fry from both sides until cooked.
5. Cut some avocado slices and get some lettuce from the garden (or your fridge :)) to go with the burgers.

Packing a healthy real food school lunch is super simple.

*** UPDATE: I don't know why the Blogger keeps sending this post to the subscribers of this blog! I will look into it! :) Sorry about extra emails. ***

Grilled chicken, olives, pomegranate and rutabaga sticks.

No-one brings lunch to school in Finland. The lunch is provided by the public school (most children attend public school) for free - well, not free, but paid by everyone's taxes. I grew up eating warm home cooked meal type school lunches in Finnish school cafeteria: Fish soup, ground beef soup, cabbage casserole, meat sauce and potatoes, meat balls and mashed potatoes, liver casserole, spinach pancakes and blood pancakes with lingonberry preserves (yes, you read that right). You can find a lot of those recipes from my other blog Rootlicious.

Here in the US I pack my children's school lunches and snacks (I still don't get it why they would need a snack in between breakfast they've had right before school at home and school lunch, it is just a few hours and the snack just spoils the appetite for lunch in my humble opinion). I pack them mostly paleo foods and the lunch consists of a protein (meat, mushrooms or nuts or seeds), a serving of vegetables and a serving of fruit or berries. Leftovers from last night's dinner are great. For snack I add one serving of veggies, fruit or nuts.

I use a bento box type lunch box with compartments to separate the different foods. My favorites are Planet Box and Lunch Bots. They are durable stainless steel lunch boxes with compartments and they are free from plastic (which I am afraid can contain chemicals that leach in to the food). I pack the stainless steel box in an insulated lunch bag.

Cucumber slices, spinach plantain pancakes,
water melon and blackberries in a Lunch Bots.

Packing a paleo school lunch is super simple. Even your children can do it themselves and save you a lot of work. They actually can find it fun to pack their own lunch starting from chopping vegetables or fruit. Even my three year old can chop most veggies and fruit with a knife. I like to give them sharp knives instead of dull ones (in fear of them hurting themselves) because the dull knives slip easier and can hurt them too. It feels good to use a proper knife and with supervision even very small children can totally do it. I also often leave vegetables or fruit whole, they don't always need to be chopped. An apple or banana are in perfect packages as they are!

Pick one from each category below and put them in a bento box. You can of course use two or more different kinds of fruit or berries or vegetables at once.

Spinach pancakes with apple sauce and
prosciutto wrapped grilled mushrooms

Category 1: Protein
I prefer to buy organic, grass fed and sustainable and without additives.

• Ground beef patty in lettuce wrap (fried the same morning)
• Mushrooms wrapped in prosciutto or bacon grilled in toaster oven that morning
• Nut butter with veggies or fruit
• Nuts or seeds
• Cooked/canned fish
• Larabar
• Epic bar
• Cooked chicken strips (alone or with a Paleo wrap and guacamole, ground beef is nice with the wrap and guacamole too)
• A grilled chicken drumstick
• Lunch meat, liverwurst or fried bacon (some healthy options can be found from US Wellness Meats)
• Cooked shrimp
• Paleo fish sticks (click for a recipe - the same recipe can be used to make paleo chicken nuggets)
• A boiled egg would be perfect if we didn't avoid eggs due to allergies.
• Paleo meat balls
• Peas
• Green beans

TIP: Use tooth picks to pin liverwurst, lunch meat or sausage pieces together with cucumber slices

Category 2: Vegetables
I like to use seasonal veggies.

• Spinach pancakes with apple sauce
• Baby carrots or carrot sticks
• Persian cucumbers (whole), or cucumber sticks or slices (a quick ranch dip can be made with coconut kefir, garlic, Herbamare, lemon, parsley)
• Raw rutabaga or turnip sticks
• Radishes
• Steamed broccoli
• Raw cauliflower florets
• Sea weed
• Guacamole (or is avocado technically a fruit?)
• Olives
• Salad
• Pickles
• Sauerkraut
• Other fermented veggies

Category 3: Fruit/treat/dessert (or snack)
I like to use seasonal fruit and berries.

• Blueberries/raspberries/blackberries/strawberries
• A whole apple/peach/plum
• Orange slices
• Pieces of melon
• A plantain pancake with Sunbutter (we use this one) or nut butter or homemade paleo "nutella" (add raw cacao powder to a nutbutter or use a recipe like this)
• Strawberries with paleo "Nutella"
• Apple sauce
• Fermented apple sauce
• Fruit salad with seasonal fruit
• Grapes
• Paleo muffins (Google for tons of recipes!)
• Coconut balls (kids love to make these themselves)
• Chocolate pudding from avocados
  
  

Remember to add an ice pack if you have packed meat. Don't forget water. We use stainless steel water bottles (we use this kind except always with a regular cap, sports caps and sippy cup caps worry me for mouth development issues). We pack a cloth napkin too. The kids can help sew those from leftover fabrics, or choose their own fabrics from the store. My son made a few spider napkins and they are his favorite. It is a nice touch to add a little love note, a joke or a fun fact for the kids who are learning to read. I make mine in our secret language, Finnish.

Plantain Pancakes (updated recipe!)

We make these grain free and vegan pancakes a lot. They are fast to make even on busy mornings. Kids love them, adults love them. Kids like to help making them. It is our new favorite breakfast in addition to leftovers and homemade maple pork sausage patties (I use the recipe from Nom Nom Paleo book for those). Last week I made some of this pancake batter at home to take camping and we fried them on our camp stove in Joshua Tree. During last months we have made all kinds of updates to the earlier recipe I posted. I started updating that post but there were so many updates that I decided to make a new post altogether.


I found this recipe from Purely Twins for grain free pancakes. I modified it a little to suit our diet. We have kept modifying the recipe to make it our own and here is the result of months of experimenting!

Our newest discovery were burro bananas as our grocery store was out of green plantains. They worked even better than plantains. The consistency of the pancake was amazing.

Grain free vegan pancakes
autoimmune paleo, vegan, grain free

1 green plantain or green burro banana (you can use yellow ones too, the batter will be just less starchy and more difficult to maneuver when turning the pancakes, I suggest adding 2 tbsp arrowroot starch or 1 tbsp coconut flour in this case)
1/2 cup full fat coconut milk or coconut kefir
1/2 tsp baking soda
1 tbsp coconut oil, melted (I buy mine from here, affiliate link that supports my blogging)
1 tsp apple cider vinegar
pinch of sea salt (I like Himalayan pink salt, affiliate link)

1. Peel the plantain, chop it and add in the blender or food processor (this is a perfect job for little kids!)

2. Add the rest of the ingredients and blend until smooth.

3. Warm your pan on medium-low heat.

4. Spread the thick batter on the pan. You might need to spread it a little bit with a spatula so the pancakes are not too thick.

5. Cook on one side until you are able to turn them. They are ready when they seem solid.

6. Serve them with maple syrup, jam, berries, unsweetened apple sauce, whatever you like. My kids favorites are apple sauce and the other one's maple syrup. You can transform them to a healthy lunch (school lunch too!) or even dinner by adding spinach and making spinach pancakes. Or eat them later cold as "bread".

Have a great Easter weekend! Easter post coming soon!

Sirpa

Shrimp Fajitas (AIP, Paleo, Grain free, Dairy Free, Gluten Free, Corn Free, Nightshade Free)

I have missed Mexican restaurants while being on our healing diets. We used to often have a Mexican night at home too on the weekends and it was always so much fun. But now we don't eat beans, corn, tomatoes, peppers or dairy so that's pretty much it, right? In my cravings last night I took what we had at hand and with the help of guacamole made it resemble a Mexican meal. This dish is not really Mexican but it has a little bit of that feeling!

Shrimp Pineapple Fajitas

1 pound uncooked peeled shrimp
2 zucchinis
1/2 pineapple (I used the other half for pineapple dessert)
Coconut oil
Mushrooms
Salt
A piece of fresh ginger
Paleo coconut wraps (I use these)

Paleo Guacamole

Coconut kefir (it can sometimes become sour cream consistency or thicker if you let it sit in the fridge for a while)

1. Cut everything in bite sized pieces.
2. Heat a tablespoon or so of coconut oil in a frying pan (cast iron is a must especially in this recipe!). Start by frying the pineapples and ginger. When they have some brown color, move them to another dish.
3. Add another tablespoon of coconut oil and add the chopped zucchinis in the pan. Fry them until almost soft and add the uncooked peeled shrimp. Fry until the shrimp is ready which takes only a few minutes. Add salt to taste. Don't overcook the shrimp. It is pretty much done when it has turned red but check of course first before serving.
4. Bring all food to the table and everyone can make their own wraps with guacamole and some solidified coconut kefir if you wish.

Quick Snack Idea (Great For Kids!)

My son who turns three tomorrow likes to make his own sushi snacks. This snack is easy to do with anything you have available, can be accomodated to any diet that allows sea weed and can be packed to go as well. It would make a fun and healthy school lunch.

I cut nori sheets in pieces and give him prepared sushi rice and different fillings like carrot sticks, cucumbers, smoked salmon, cooked shrimp, avocado pieces etc. he can choose from. He will place the fillings on the sea weed and eat it like a taco. Today I had set up just carrots but he chose strawberries and sugar snap peas leftover from breakfast. :)

Grain free/rice free version: Leave out rice!

Vegan version: Leave out meat fillings!

TIP:  Use those ready sea weed snack packs instead of cut nori sheets for an even faster option. Remember to read the ingredients on those to check for any foods you might be avoiding. They have more ingredients than the nori sheets usually. I like these raw nori sheets (affiliate link to Amazon).

The Best Ever Fish Sticks (Grain Free, Egg Free, Dairy Free, Corn Free, Nut Free)

We made the best fish sticks tonight. They were beautiful and so delicious. I wasn't thinking about blogging about them as I just tried to make quickly something yummy for sick children (I designed the recipe in my head holding a napping feverish two year old) so I didn't measure of course so these amounts are very approximate but I'll give you good instructions! And I snapped a photo when I realized that these were going to turn out really good:

Our Favorite Paleo Fish Sticks

1 lb or so white fish filets like cod, frozen is fine (you can also use large uncooked peeled shrimp)
1/2 cup homemade coconut kefir 
1/2 cup arrowroot starch
3/4-1 cup shredded coconut
salt
dried powdered ginger
garlic powder
1 tsp of maple sugar (optional)
1/4 cup coconut oil

1. Thaw the fish. Cut it in pieces.

2. Take two bowls. Put in one bowl the coconut kefir and about 1/2 tsp salt, a pinch of garlic powder and a pinch of ginger. Put some of the fish to soak in the bowl.

3. Take the other bowl and mix in it the starch, the coconut and again about 1/2 tsp salt, a pinch of garlic powder and ginger and maple sugar.

4. Heat a couple of tablespoons of coconut oil on medium heat in a skillet.

5. Toss fish pieces (and we did shrimp too!) first in coconut kefir, then lightly in the flour mixture and fry on both sides until flaky (only a few minutes). You might have to add more coconut oil in between and even clean the pan.

6. Serve immediately with salad or sauteed greens (we sauteed chard and kale in coconut oil and home made chicken broth) or steamed vegetables.

I use this coconut oil. I order it often in gallon buckets like this because it lasts for a long time (a couple of years I believe, except not for that long in my household as some of us eat it with a spoon...) and it is cheaper that way. If you order by clicking on my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you. Thanks for your support!

Ready Steady Eat: Fast Wraps for Any Meal or To Go (AIP, paleo, grain free, dairy free)

Some days when I have to whip up a meal from the random ingredients at hand it feels like I am on the British Ready Steady Cook show (to be honest I sometimes in my mind pretend I am on it!). They had a similar show in Finland and I used to love to watch it. In the show two chefs competing with each other create delicious and inventive meals from a bagful of random ingredients. They don't know before hand what ingredients they get and they have a very limited time to complete the task. What fascinated me about the show was how these chefs were able to come up with delicious meals in such a short time without any recipes or previous planning from a bagful of random ingredients they had no say over. There was usually also a limit how much the ingredients could cost (not much at all). Those chefs are my heroes especially as I have never been a much of a recipe follower.
I felt like a chef from that show today as I had to prepare lunch quickly to starving family members from the ingredients I had at hand. This is what I had:

1 lb ground beef (organic from Rainbow Ranch Farms)
1 carrot
1 zucchini
a handful of crimini mushrooms
an avocado
coconut wraps (you could also use other tortillas you have, big lettuce leaves, collard leaves or for instance these plantain wraps)
fermented ginger carrots (you could replace this with sauerkraut or just leave out)
lettuce (I picked some from our container garden!)
cucumber (diced)

I also had spices, coconut oil etc. basic ingredients of course (I used garlic powder, oregano and salt).

I put the ground beef on a cast iron pan with some coconut oil on medium heat mixing and chopping it and turning it over every now and then. In the same time grated the carrot and zucchini and chopped mushrooms in small pieces. I tossed them in the frying pan as well. I added some salt, oregano and garlic powder.

The I ran out to get the lettuce and fresh oregano, chopped them and diced the cucumber and avocado.

When the meat and vegetables were cooked I piled all ingredients on coconut wraps and rolled them. Note: Don't cook the fermented carrots to preserve the probiotics.

Alternatively, if you don't have any wraps or leaves to use, you could just mix it all up to a salad and add homemade coconut kefir from your fridge (or olive oil and balsamic vinegar) for a dressing.

Ready, steady, eat!

PS. You could prepare all the ingredients and pack them in your backpack to go and roll the wraps while you are hiking, running errands, at the beach or park.

Have you already taken part in my giveaway that will end in a couple of days?

This recipe has been published on Autoimmune Paleo Recipe Roundtable in Phoenix Helix Blog.

Grain Free and Vegan Pancakes (updated!)

It is the third day of our autoimmune paleo experiment. I woke up earlier than usual but don't feel as tired as I think I would usually if I did so. We started our lovely sunny Saturday morning with pancakes and red currants.

I found this recipe from Purely Twins for grain free pancakes. I modified it a little as I wasn't sure if psyllium is allowed on AIP (I think it is not allowed on GAPS diet). I replaced the psyllium with arrowroot starch (not allowed on GAPS if you follow that as well). Next time I will try the recipe without psyllium AND arrowroot, I think it might work out just fine. Or a little coconut flour might help too if it is too runny. The yoghurt I replaced with coconut milk. I was out of home made coconut kefir but will try the recipe again in a couple of days when I have fermented some more. I also added a pinch of salt which wasn't in the original recipe but I like a pinch of good quality salt here and there.

The kids loved these (I think I heard one say: "These are the best pancakes EVER!") and ate several. They are not fully on the AIP (yet at least, I want get adjust myself first) so for their pancakes, per their request, I added some dairy free and gluten free mini chocolate chips (Enjoy life). I ate mine with a little bit of maple syrup and I think one pancake was fine but after I ate two I felt a little nauseous. So for me these are good one at a time. Husband was fine with two and he brought a third left over pancake with him when he left to Rainbow Ranch Farms to pick up our monthly organic meat batch. As a side note for those who remember me as a long time vegetarian: After we found out about our food sensitivities and started having health issues, I had to leave out legumes and nuts and grains etc. and had to take some organic meat in my diet. I still like to cook vegetarian/vegan foods though.

Grain free vegan pancakes
autoimmune paleo, vegan, grain free

1 green plantain (mine were already yellowish as you can see in the photo but they worked ok, green ones make a better batter though) UPDATE 4/18/2014: Green burro bananas work even better than plantains!
1/2 cup full fat coconut milk or coconut kefir
1/2 tsp baking soda
1 tbsp coconut oil, melted (I buy mine from here, affiliate link that supports my blogging)
2 tbsp arrowroot starch (UPDATE 4/18/2014: if your bananas are really green you can omit this and won't know a difference)
1 tsp apple cider vinegar
pinch of sea salt
(1 tbsp maple syrup, optional, I don't actually add this anymore but it is for you who have a sweet tooth!)

TIP: If the batter is very loose, say, if the plantains were already very ripe, you can add a tablespoon or two of coconut flour too.

1. Peel the plantain, chop it and add in the blender or food processor (this is a perfect job for little kids!)

2. Add the rest of the ingredients and blend until smooth.

3. Warm your pan on medium-low heat.

4. Spread the thick batter on the pan. You might need to spread it a little bit with a spatula so the pancakes are not too thick.

5. Cook on one side until you are able to turn them. They are ready when they seem solid. They won't be very easy to turn if the plantains were already yellow.

Have a great weekend!
Sirpa

PS. Transform these pancakes to a lunch or dinner by adding spinach to make spinach pancakes. Or eat them later cold as "bread".

Apples make my fall (fermented apple sauce, oh yes!)

Apple sauce starting the lacto fermentation process in my Pickl-it Jar.

I love apples. And I love fall. I have been lucky to buy certified organic apples from my local Farmers Market this fall. I also ordered a 20 lb box of apples from Azure Standard so I have had a lot of apples to make good stuff from. I have juiced a lot (my favorite combo is apples, kale, ginger, garlic).

I also made apple sauce with a recipe from Elana's pantry. I have used this recipe before but made it today in a slow cooker. I added a little bit of water with the apples as I was worried it would dry in the slow cooker. It has made my house smell delicious all day! Forget scented candles, sprays and other fragrances. Just make yummy stuff in a slow cooker. My slow cooker is working sometimes day and night as I make my bone broth in it as well and I cook it for 24 hours. But that is another post.

I also experimented by making fermented apple sauce! What a great healthy probiotic snack to pack to your child's school lunch! I am so excited and can't wait until it is ready to taste. Here is the recipe:

Lacto-fermented raw apple sauce

Several apples, cored, peeled (if you wish) and chopped
A couple of tablespoons of liquid from your fermented sauerkraut or water kefir or kombucha (or whey, but I don't use it as I want to make this dairy free)
A pinch of sea salt or Himalayan pink salt
Cinnamon to taste (optional)

Puree apples in a food processor to desired consistency. Add other ingredients and mix. Pour mixture to a clean glass jar with a lid or your fermenting jar. I use a Pickl-it jar with an airlock to provide the ferment an airtight environment. Leave an inch or so space under the lid. Leave for a couple of days in room temperature in a dark location. If you use a jar without an airlock you can consider "burping it" daily to let out any gas the fermentation process is creating. Move to the fridge. Monitor for any bad growth and that it doesn't start turning alcoholic.

What is lactofermentation? Read more from here:
http://en.wikipedia.org/wiki/Lactic_acid_fermentation
and  here http://gnowfglins.com/2011/08/23/lacto-fermentation-vessels/