If you’re AIP, breakfast is a challenge. Bacon and Sausage, even homemade, gets pricey, and you don’t always have enough leftovers for everyone from the night before. If you work or have a busy home life you find you need to spend some of your weekend to make “freezer meals” so you can get through the week without having to devote so much of your morning to the kitchen.
We are fortunate that my whole family has had a lot of opportunities to fish, and we have built quite a stock of fish fillets in our freezer this year! Fish is a wonderfully nutritious source of protein and Omega-3 right fats and a fantastic way to start your day. My mom periodically reminded me that fish cakes were an easy and cheap meal that would make a wonderful staple in our diet, but the problem for us was trying to figure out how to make them without eggs as a binder. Well, thanks to one of my favorite blogs, Grazed And Enthused, I had learned how Japanese sweet potatoes make wonderful alternatives to binders and fillers used in normal recipes that are not AIP friendly. My experiment turned out wonderfully and my husband now enjoys pulling a couple of these patties out for a satisfying breakfast before heading to his physically demanding job. I’m happy to share this recipe with you, and I hope you enjoy! Remember that, like most recipes, you should always feel free to experiment with the spices and have fun!
Susu’s AIP Fish Cakes
1 large Japanese sweet potato, roasted (regular sweet potatoes with orange flesh do NOT have enough starch to work. Be sure it is a white flesh sweet potato)
2 lbs. flaked fish (I boil fish fillets from fish we’ve caught and flake by tossing over and over with a large spoon, but responsibly caught and canned fish like salmon or tuna will work just fine)
2 Tbsp lemon juice
2 Tbsp fresh or dried dill
2 tbsp fresh or dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
Redmond’s Real Salt to taste (I usually add this at the end, you can taste before baking your cakes because everything is cooked)
Preheat oven to 375° F.
Line baking sheet with parchment paper.
Roast and peel sweet potato, place in large mixing bowl.
Add all other ingredients EXCEPT fish and salt and blend with immersion blender (If you don’t have one, add all ingredients to food processor or standing blender and blend until smooth and well mixed. Return to large mixing bowl).
Add flaked fish and some salt and mix with your hands, making sure the mixture is well combined. The fish may break down a little more, that is fine.
Shape into patties or sticks*.
Place on parchment paper. You only need about an inch or two between each pattie. We like them large, like burger patties.
Bake for 20 minutes in preheated oven. Flip patties or sticks over carefully as they will be crumbly, then return them to the oven for another 20 minutes (40 minutes total).
Remove from oven and allow to rest for 5 minutes or so on the baking sheet before serving. Once they have settled, they will hold together nicely.
Enjoy with your favorite veggies and my Avocado tartar sauce!
*NOTE: if making dip-able sticks for the kiddies, add 1 TBSP grass-fed gelatin to 3 TBSP boiling water. Once that is well mixed and cooled slightly, add to mixture before forming. Then roll sticks in a “breading” of coconut flour seasoned to taste with salt and pepper or anything else you like.
I hope you are inspired to make your life a little less stressful with little helpful things like freezer meals. You will not regret giving these a try and making the effort to make your week ahead a little bit easier!
Welcome to another personal hack of someone else’s awesome AIP friendly recipe!
Who else has had to learn to enjoy cheeseless, nightshadeless pizza while on AIP? Yeah. I though only vegans did cheeseless pizza. I thought it was pointless! But I was wrong… AIP friendly pizza is keeping me sane when all I want is a familiar, easy lunch!
I had made a bunch of leftover AIP Sandwich Rounds by Delicious Obsessions hanging out in the fridge threatening to go stale, so inspiration struck. I wanted pizza, my son wanted pizza. I had crust and a bunch of sauce and bacon. That is all.
Oo! And it fits nicely in your toaster oven!
For The Crust:
One batch of Delicious Obsessions’ AIP Friendly Sandwich Rounds. NOTE: I HIGHLY recommend adding 1/2 tsp baking soda. The dough will some out a little lighter and in case of overcooking, it won’t come out too tough to bite through.
Add whatever paleo or AIP toppings you like. Bacon and sausage is always good, but sometimes leftover meats and roasted veggies are wonderfully filling. I like to chop up leftover cinnamon pork chops with pears and top the finished product with chopped salad greens and thin sliced green onions.
Place in oven or toaster oven at 370 degrees F and bake about 5 to ten minutes until everything is nice and hot and coming together.
And that’s all it is. Simple, quick, easy. Perfect for lunch or light dinner with a nice salad. Your kids will love having their own personal pizza too. The crusts can be made any size to accommodate everyone (the above is just regular “sandwich” size), and I have actually used it to make one large round crust , which came out beautifully. Another versatile dough recipe!
A couple days ago I was glancing over my “Master To-Do List” and spotted “cinnamon pie”, just hanging out, waiting to be noticed. I think I added that a year ago and never once looked up a recipe. I was sad that I would probably not be able to taste a cinnamon pie for at least another year because we will be on AIP for quite a while. Then I realized I had a “base” pie recipe that already works! How I love having an arsenal of basic recipes that allow me to enjoy new flavors without compromising my regimen….
I have already made Grazed and Enthused‘s carob cream pie several times (but using her cherry pie bar crust instead of what the carob pie calls for), and I think it makes a wonderful base for a variety of flavors. What I most love is that these recipes call for very little sweetener. The Crust uses no sweetener at all (not needed with the Japanese sweet potato) and the filling only calls for 3 TBSP of raw honey (where most sweets recipes call for 1/2 Cup to more than 1 Cup!). If you are hoping to avoid using any sweetener at all, you could easily substitute the honey for 4 to 6 medjool dates.
Enjoy this crappy picture before taking a gander at the recipe bellow….. I promise, this little unassuming slice packs a lot of flavor punch!
Follow filling instructions, but leave out the carob/cocoa powder. Instead, add 2 TBSP of your favorite cinnamon powder while the potatoes cook in the coconut milk in the first step.
NOTE: If you decide to use dates instead of honey, add them in the very beginning so they are cooked thoroughly with the sweet potatoes and break down enough to be easily blended.
When everything is still hot, blend until completely smooth and pour right into the pie crust.
Spread evenly on the top with spatula.
Allow to cool to room temperature.
Place in refrigerator for 1 to 2 hours to chill and set before serving.
Enjoy with your favorite whipped cream!
I hope you fall in love with this as much as my family did. Cinnamon is right up there with chocolate for me, so this was a real winner in my book. I am thinking that I will try other spices in the future with the above recipes, especially around the holidays. Perhaps an “eggnog” spice pie for Christmas or a “chai spice” pie for autumn. I think too that the sweet potatoes in the filling could be switched with pumpkin for a guilt-free pumpkin pie! The possibilities are almost endless!
A big THANK YOU to Grazed and Enthused!
Let me know in the comments if you think of other tasty substitutions for this pie!
Today I’d like to share my newest creation: a dairy-free, Paleo-friendly, whole foods creamer packed with healthy fats and protein to get you on your way in the morning.
The reason I came up with this is that as a WAHM (Work At Home Mom) of a 2 year old and 10 month old I often have trouble getting to eat as much as I need to, especially in the mornings. At the very least I needed a quick mini-meal that could keep my blood sugar level and give me a boost that lasts. I’ve been tentative about making a raw egg protein shake or adding a whole egg to my bulletproof coffee for fear of making egg drop sludge. Thus the the protein creamer was born!
You will need:
1 14oz can of coconut milk
8 to 12 egg yolks whisked together in medium mixing bowl
1 tsp Redmonds Real Salt or pink seal salt
2 to 4 Tbsp grass fed butter
Option: flavorings, to be discussed later
Pour coconut milk into a small saucepan and heat to the point where it just begins to steam, stirring with whisk.
Remove from heat and pour a few drops of milk into the egg yolks, whisking immediately to begin tempering the yolks. Continue adding a few drops at a time until about half the milk is added, then slowly pour in a stream and whisk continuously until all the milk is incorporated into the yolks.
The mixture will be hot and now is an ideal time to whisk in your butter and salt until blended and creamy.
Flavoring: while the creamer is still hot you will want to whisk in your preferred flavoring. The first time I made this I used a couple tbsp of my homemade chocolate date syrup, which was fantastic for coffee. Since fall is nearly here (seems to be taking its time in NC!) I think the next time I make this I will add a couple tbsp of Trader Joe’s Pumpkin Butter (the only reason I buy it is to add to coffee!) for an awesome (and fearless) pumpkin spice latte. If you are a big fan of vanilla, you could add some vanilla extract or paste and little natural sweetener like stevia, honey, maple syrup, or an unrefined sugar like date or coconut sugar/syrup. Some may prefer to cook a vanilla bean in the milk during the first step. Sweeteners can obviously be omitted as you like. Keeping your creamer plain will allow for more variety day to day. Tea Drinkers may enjoy the above flavors, but there are some great variations you could make. Vanilla is always a great option, but chai spices can be infused crushed in the milk during step 1 and then strained, or you can add the powdered spices to your finished product with a little honey or natural sweetener. Turmeric is a surprisingly wonderful flavor packed with benefits and pairs well with other spices (like chai). I would love to know your suggestions in the comments!
Allow to cool completely before storing in a bottle and keeping in the fridge. I would think this should last about a week or so.
Now, let’s talk use:
We all know the benefits of bulletproof coffee or tea, so I’ll just explain how I use this creamer in my daily cup.