Balsamic Braised Flat Iron Steak with Brussel Sprouts

I loved the way this recipe sounded, but decided to make some alterations to make the recipe more budget friendly.  Let me tell you, it was delicious! The brussel sprouts are totally optional! If you tried it with a different side, let me know in the comments below! :)

Yields: 4 servings

Ingredients:

• Brussel Sprouts
• 1-1/2 lbs brussel sprouts
• light coating of olive oil
• salt to taste
• Flat Iron Steak
• 2 lbs Flat Iron Steak
• salt to taste
• 1 tbsp coconut oil
• 3 oz shallots; peeled
• 1/2 cup carrots; sliced
• 3 cloves garlic; minced
• 1 tbsp fresh rosemary
• 4 oz beef broth
• 4 oz balsamic vinegar

Directions:

• Flat Iron Steak

1. Salt the flat iron steaks on both sides. 
2. In a large skillet, heat the coconut oil on medium/ high heat. Sear the beef shanks on both sides about two minutes. 
3. Place the beef shanks in the crockpot. 
4. Lower the heat and add the shallots and carrots until softened. 
5. Add garlic and rosemary and cook until fragrant about 30 seconds. 
6. Add the balsamic vinegar and beef broth. 
7. Mix thoroughly and pour the liquid mixture into the crockpot. 
8. Turn the crockpot on low for 5-6 hours until flat iron steaks are tender. 

• Brussel Sprouts

1. Preheat oven to 400 degrees fahrenheit
2. Rinse
3. Cut off the ends
4. dDrizzle olive oil and salt on top
5. Cook in the oven for about 45 minutes

Easily Adaptable, Simple Salad

Okay, so everyone knows how to make a salad: lettuce, assorted veggies, cheese, meat, croutons, salad dressing-- Yum! But, if you are AIP, you can't have cheese, croutons, or store bought salad dressings. Firstly, to solve the salad dressing problem, I have a tasty, AIP friendly Balsamic Vinaigrette! I used carrots in the recipe to give the look of shredded cheese, and red onions to give the crunch of croutons!

Yields: 1 serving

Ingredients:

• 1-1/2 to 2 cups spinach (you will find that I really love spinach!)
• 1 carrot; sliced (won't be using the whole thing)
• 1/3 cup cucumber; cubed
• 1/8 cup red onion; cubed
• Balsamic Vinaigrette (my recipe)

Directions:

1. Put the spinach on your plate.
2. Add your assorted vegetables. (I sliced my carrot with a vegetable peeler! It created these lovely, thin ribbons.)
3. I used about 2 tablespoons of my Balsamic Vinaigrette over the top.

Note: I also like adding some baked, AIP friendly seasoned chicken in my salads! Salad is so easily adaptable, so find a variation you like and share in the comments!

AIP Friendly Balsamic Vinaigrette

This is easily the best balsamic vinaigrette I've ever had! When shopping for this AIP diet, I realized I couldn't have any of the usual salad dressings because of black pepper. And, well, who wants dry salad!? Not me, thats for sure!

Ingredients: 

• 3/4 cup olive oil
• 1/2 cup balsamic vinegar 
• 1 tsp garlic
• 1/4 tsp thyme
• 1 tsp basil
• 1/2 tsp onion powder
• 1/4 tsp parsley
• salt to taste

Directions:

1. I started by cleaning out an old salad dressing bottle, but really any clean container could work!
2. Add the olive oil and balsamic vinegar.
3. Add the seasoning!

This is just what tasted the best to me, but feel free to add more of anything that you think it needs! I really liked this on this super simple, Easily Adaptable Salad I made! (pictured below)

Crock Pot Apple and Fennel Pork Loin with Sweet Potatoes

Last night I made the most amazing apple and fennel pork loin! I served mine with sweet potatoes, and garnished with fronds (the leafy part of the fennel). Before going AIP I loved this recipe: link 
However, it is not AIP friendly! So, I adapted it to not only be AIP friendly, but crock pot friendly as well!

Yields: 4 servings

Ingredients: 

• 2 large Fuji or Braeburn apples; sliced
• 1 large fennel bulb; trimmed, cored, thinly sliced
• 1 tablespoon chopped fennel fronds; for garnish
• 1 large red onion; sliced
• 4 boneless pork chops
• 1 teaspoon salt
• 3 tablespoons apple cider vinegar
• 3 sweet potatoes; cubed

Directions:

1. Place the pork chops in the bottom of the crock pot (can be frozen)
2. Add the other ingredients (apples, sweet potatoes, fennel bulb, red onion, apple cider vinegar, and salt).
3. Cook on low for about 6 hours or on high for about 4.
4. Enjoy! :)

Why I do AIP

Even as a newbie, I'm noticing I get a lot of similar comments from different people.

The first, of course, being: "What is AIP?" Well, I'll put it in the simplest way possible. AIP stands for autoimmune protocol. It is a diet in which you cut out all gluten, grains, legumes, seeds, nuts, dairy, eggs, nightshade fruits/ vegetables (fruits/ veggies with high levels of alkaloids), and nightshade spices. You wait for your autoimmune disease to respond, in a hopefully positive way, and start reintroducing the things you cut from your diet. Along the way you will notice that certain foods may or may not affect your autoimmune condition, and some may. The ones that make it worse, are the ones that are considered your "trigger foods". These then become foods you want to permanently avoid.

Now when people hear all of this laid out in front of them, I hear the question, "Why in the world would you want to do THAT!?" Well, it is simple really. I have an autoimmune disease-- Hidradenitis Suppurativa. Hidradenitis Suppurativa is a very painful disease caused by hormones, diet, and genetics depending on the individual. I have found that mine are definitely caused by hormones and genetics, but I can't change those things! Now, my only option left is to try the diet aspect. HS is a very complex condition that doctors are even puzzled by, and there is NO CURE and NO guarantee that any kind of treatment will work. I have suffered from HS since I was 7, and I am 16 now. I have let this disease rule my life for 8 years, and I am finally saying, "Enough is enough!"

Bacon-Spinach Wraps

Hello! 
As of yesterday, I have just started my AIP journey! I have already found it difficult to find snacks that I like, and that are filling as well. Well, today I have come up with what I'm calling Bacon-Spinach Wraps! I ate them with breakfast this morning, and they were delicious. However, I also got to thinking about what a great snack they would be!


Yields: 4 wraps; 1 serving

Ingredients:

• 2 strips of bacon; halved
• spinach
• toothpicks; optional

Directions:

1. Heat your skillet over low/medium heat.
2. Place your AIP friendly bacon into the skillet, and cook until done.
3. While the bacon is cooking, prepare your spinach. (I use the pre-rinsed baby spinach leaves to make it easier)
4. Once your bacon is done, turn off the stove, and take the skillet off the burner. 
5. Take one piece of bacon off the skillet at a time, and roll the spinach inside the bacon. Do not take all the bacon off the skillet, because leaving it on the skillet will keep it warm and pliable. 
6. Once your spinach is rolled in the bacon, lay the "wrap" on the seam. (optional) Stick a toothpick through the wrap. Once the bacon cools, it will crisp into the wrapped shape, and keep your spinach inside; so I didn't see the toothpicks as a necessity.
7. Serve with a side of AIP approved fruits and/or vegetables!

I served mine with diced mango, avocado, cucumber, and red onion! I also had mine with this amazing coconut drink (pictured at the top) that I found in my grocery store! It is like a more liquid consistency of coconut milk, and has a decent amount of calcium!