I have been following the autoimmune paleo (AIP) diet for 8 months now. The first several months were a strict elimination phase to heal my leaky gut and to look for food intolerances. The more recent months have been spent reintroducing foods, many successful I might add! At this point in time, I am eating very similar to a whole 30 or paleo diet, but I created a few recipes in the early months that I still go back to. It is fairly easy to adapt to this way of eating when you cook at home. It is a little more challenging in restaurants. You start to see just how much wheat and grains that the average American consumes relative to the number of vegetables. Even if you don't have diet restrictions, you should give some grain free flours a try. I have lost 65 pounds in the last 8 months eating this way, and I have not counted a calorie, or limited my intake at all. More importantly, I am starting to reverse the damage caused by my autoimmune thyroid condition and have not felt this healthy in years. Does this meal look like a picture of deprivation? It is food that will love you back! I would love your feedback on this or any of my other recipes that you try. You can leave a comment by clicking the link below.
INGREDIENTS
4 Boneless, skinless chicken breasts butterflied and pounded thin
1/4 Cup cassava flour
1/4 Cup arrowroot starch
1 Teaspoon garlic salt
1 Teaspoon black pepper (omit for strict AIP)
1/4 Cup of duck fat (or oil of choice)
1/2 Cup of lemon juice
1 Cup of bone broth (or chicken broth)
3 Tablespoons of capers
3 Tablespoons of chopped parsley
1. Ask the butcher to butterfly 4 chicken breasts, or you can cut them in half lengthwise at home, and then pound them thin (as evenly as possible).
2. Heat a large skillet on medium heat, and while the skillet preheats, mix together the cassava flour, arrowroot, garlic salt, and pepper.
3. Melt one tablespoon of duck fat in the skillet, dip the chicken in the flour mixture, and then shake of any excess and add to the skillet. Cook 2-4 pieces of chicken in the skillet at a time, depending on the size of the skillet, being careful not to crowd the pan. Cook for 3 minutes on each side and then place on a plate while you repeat step 3 until all of the chicken is cooked.
4. Add the lemon juice and broth to the pan, and stir with a whisk to scrape all of the browned bits off of the bottom of the skillet. Add the capers and parsley. Stir to combine.
5. Add the chicken back to the pan and toss in the sauce. Serve with the remaining sauce spooned over the top.
* I served the chicken over bacon and onion zucchini noodles (see recipe below) with sautéed radishes and mushrooms.
BACON AND ONION ZOODLES
INGREDIENTS
3 Slices of nitrate free bacon, diced
1 Yellow onion, diced
2 Cloves of garlic, minced
6 Cups of spiraled zucchini 'noodles'
Cook the bacon in a large skillet until brown and crispy and reserve.
Add the garlic and onion and sauté until the onions are translucent.
Add the zoodles and bacon to the pan and cook for a few additional minutes until the zucchini starts to soften.