Easy Paleo AIP Meals – pancetta wrapped… anything (almost)!

I was looking through some of my old recipes, and thought I’d change-up one of them, and re-post another. Obviously you’ll want to read the ingredient list of whatever brand you buy, but since The Paleo Mom uses pancetta & bacon in her AIP friendly recipes, I’m feeling pretty safe doing the same. 🙂

Take your meat of choice (chicken, fish, pork, whatever really) and wrap in bacon or pancetta. Sear it on high heat. Serve it next to your favorite AIP friendly veggies. Done. Both of these meals below can be on the table in under 20 minutes total. And that’s with kids present.

Pancetta wrapped cod (or other favorite mild fish):

  • Wrap your fish with pancetta (I should have bought more to do a complete wrap. See the picture and you’ll know what I mean)
  • Sear it in a hot pan with 1t of your favorite oil (if necessary or desired… my T-fal pans with the red dot don’t need any oil when cooking something that tends to make its own grease, like bacon, beef, whatever) then place it in the oven for a few minutes if it’s not already cooked through (ours was).
  • Eat

I served this with asparagus, but it would have been great with any veggie, including some squash if you want to get some AIP friendly carbs in there.

Pancetta Wrapped Cod
Pancetta wrapped chicken

I previously didn’t post this recipe, but it’s so removed from the original version that I think I’m okay to do so.

    • Cut chicken into small pieces (whatever size you like), I chose about 1″ x 2″
    • Cut pancetta into strips, and wrap around chicken
    • Sear in hot pan, flip to sear each side of the chicken
    • Place on a foil lined cookie sheet, and finish in oven for about 5 -8 minutes
    • Check one of your bigger chicken pieces for doneness
    • Eat alongside your favorite paleo AIP veggies. If following the picture or the other recipe I have posted on here, omit the green beans, and substitute something else. I love sage and pancetta together, so I fried some sage in a little oil, and placed that on top.

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Easy Paleo AIP Meals – butterflied chicken and sweet potatoes

A friend of mine has started the Paleo Autoimmune Protocol, so I started searching for “easy Paleo AIP recipes.” There’s not a lot out there. I mean there are tons of super gourmet recipes that are both fancy and schmancy, but not a lot that could be made on a busy day with 3 kids underfoot! So I thought I’d do a series on easy AIP meals, preferably ones that even the non-Paleo members of the family will enjoy! We served this at a dinner that we hosted just an hour after getting home from a kid’s friend’s birthday party, so we did the make-ahead version I outline below.

Menu 1: Butterflied chicken, sweet potatoes, ginger lemon asparagus, kale salad.

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Step one: Prepare the chicken

  • Cut the back out of the chicken (or have the butcher do it for you)
  • Prepare a cold water brine (mix sea salt and water) and submerge the chicken. Either put it in the refrigerator, or pour ice cubes in to keep the water cold. Let it sit for a minimum of 30 minutes, or up to a few hours or overnight.
  • Remove the chicken from the brine, dry and set aside.

Step two: Prepare the potatoes

  • Peel the potatoes and slice to an even thickness (thinner if you like your potatoes more caramelized, thicker if you don’t).
  • Toss the potatoes with coconut oil and sea salt.

Step three: Prepare the pan

  • Line the bottom of a broiler pan with foil, coat it with oil, and shingle the potatoes in the pan (I forgot to take a picture of this, but here’s a photo that shows the shingling anyway).

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  • Rub oil on the top of the broiler pan, and place the chickens on top (if I’m cooking one chicken, I always cook two. It takes the same amount of effort and time, but leaves lots of leftovers).

 

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Roast at 425 for an hour. The chicken juices drip down into the potatoes as it cooks creating an amazing yumminess!

Make ahead version: stop at this point, transfer the chickens to a baking dish and cover. Transfer potatoes to a separate baking dish and cover. Refrigerate overnight. Reheat in 400 degree oven for 20 minutes.

Step four: mix your salad and roast your asparagus. Yum!

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Recipes:

Butterflied Chicken and Sweet Potatoes

Ingredients:

  • Chicken
  • 1/4 c. salt
  • 2-3 large sweet potatoes
  • Coconut oil

Instructions:

Prepare the chicken

  • Cut the back out of the chicken (or have the butcher do it for you)
  • Prepare a cold water brine (mix sea salt and water) and submerge the chicken. Either put it in the refrigerator, or pour ice cubes in to keep the water cold. Let it sit for a minimum of 30 minutes, or up to a few hours or overnight.
  • Remove the chicken from the brine, dry and set aside.

Prepare the potatoes

  • Peel the potatoes and slice to an even thickness (thinner if you like your potatoes more caramelized, thicker if you don’t).
  • Toss the potatoes with coconut oil and sea salt.

Prepare the pan

  • Line the bottom of a broiler pan with foil, coat it with oil, and shingle the potatoes in the pan.
  • Rub oil on the top of the broiler pan, and place the chickens on top.

Cook!

Roast at 425 for an hour. The chicken drips down into the potatoes as it cooks creating an amazing yumminess!

Make ahead version: stop at this point, transfer the chickens to a baking dish and cover. Transfer potatoes to a separate baking dish and cover. Refrigerate overnight. Reheat in 400 degree oven for 20 minutes.

 

Ginger Lemon Asparagus

Ingredients:

  • Asparagus
  • 1T freshly grated ginger
  • 1T oil of your choice
  • 1T lemon juice

Instructions:

Combine all of your ingredients in a Ziploc bag or other container, and let marinade until it is time to cook. Place ingredients (not container! :)) in an oven safe skillet and roast during the last 10-15 minutes of your cooking time.

Kale Salad

Ingredients:

  • Kale
  • Green leaf lettuce
  • Carrot matchsticks
  • Red cabbage, chopped
  • Oil and vinegar of choice for dressing

Shred the lettuce and kale with your hands, removing the tough stems if desired. Mix all ingredients together. I served this with optional onions and optional avocado due to the varying tastes of our group.