Lamb muffins (AIP-friendly, low-FODMAP)

Lamb muffinsMy #3 kid thinks I should have cooking show called “Guaranteed to Horrify your Vegetarian Teenager…”.  I asked her if she’d film it. She said yes.

  • 2lbs ground lamb (or 1 lb lamb & 1lb chicken  for a milder muffin);
  • 1 tablespoon bacon fat or coconut oil;
  • Stalks of 2 large bunches chard;
  • 2 handfuls baby spinach;
  • 1 tablespoon coconut aminos;
  • 2 carrots, grated;
  • 1/3 cup chopped green olives;
  • 2 tablespoons savory;
  • 2 teaspoons salt;

Preheat oven to 350.

Using scissors, cut the stalks from the chard & chop. Sauté them in the fat until softened & add the spinach & coconut aminos, stir until wilted. Add chard & spinach mixture and all other ingredients to the ground meat in a mixing bowl and combine thoroughly, using your hands.

Lamb muffinsFill a 12-muffin tin with paper muffin cups and heap the meat & vegetable mixture into each cup.

Bake for 45 minutes until crisp & brown on top.

Make meat muffins when you have time & freeze them for when you don’t.

They reheat beautifully in the oven.

Bonus recipe!

Anchovy Greens

What to do with the chard greens?

Melt a jar, or half a jar, depending on your inclinations, of anchovies packed in olive oil in a hot pan. Once the anchovies start to disintegrate, add the chopped chard greens and cook until wilted & deliciously anchovied.

A perfect side for your hot lamb muffins…

17 thoughts on “Lamb muffins (AIP-friendly, low-FODMAP)

  1. The anchovy greens idea is BRILLIANT! And, I think the lamb muffins may just become an alternative to my standard breakfast patties. Thanks, Petra. YUM!

    Hope you guys are travelling ok over there.

  2. Your food ideas are freaking genius. Now that I’m sometimes well enough to cook again, I think I am going to use them as a go-to. Thank you for these and also for the inspiration of love you give to me by being so loving to your husband.

    Alana

    • Being ‘sometimes well enough to cook again’ is a huge milestone. Matthew is able to do more cooking now than when we started 2+ months ago. But there are so many aspects to the AIP, as you know, doing the research and making decisions about how to proceed, finding the recipes, planning the meals, sourcing the found, cooking the food, storing the food, & cleaning up. There is no way Matthew could have done any one of those by himself at the beginning. I’ll be sending love your way! And I’m glad you see these recipes as food ideas… that what they are! For ongoing adaptation.

  3. Pingback: 15 low-FODMAP AIP breakfasts | petra8paleo

  4. Pingback: AIP low-FODMAP food list | petra8paleo

    • Thanks for noticing my typo… I omitted the word ‘cup’ (but just fixed it!). Yes, 1/3 cup of green olives. And I use 2 tablespoons of savory, but you could totally reduce that if it seems extreme!

    • It’s a herb & it’s my new favorite. It’s in the same family of thyme & rosemary & is slightly reminiscent of oregano but a little sweeter, somehow. You could totally substitute any herbs you have on hand, including basil.

  5. These look great! I react negatively to olives and coconut (along with most other foods!) I’m currently following an AIP diet but am still eating eggs. Any suggestions for substitutions?

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