The following 5 foods to be exact:
- Victorious Offal Muffins;
- Cabbage Bacon;
- Berry Fudge;
- Greens cooked in Bone Broth; and
- Whipped Cauliflower or Broccoli.
There are other things I make a lot like salad, green smoothies, & slow cooker stew made with bison heart & venison, but my Top-5 are what I eat multiple times a week, week in & week out.
Coincidentally (I really didn’t plan it that way) if you put all five on a plate, they make a perfect Wahls Paleo Plus meal: Sulfur rich, Coloured & Dark green leafy vegetables represented; organ meat: check; bone broth, & even a dose of sea vegetable in the cauli-mash.
Victorious Offal muffins
Since I came up with these as a way to deal with my organ meat issues, they’ve become a staple in my kitchen.
They freeze well, so I just defrost 3 or so at a time & reheat one wrapped in tin foil in the oven as 1/2 of my daily protein & 1/6 of my weekly offal ration.
Most recently I made them with calf liver, wild boar bacon & ground yak with pureed fresh basil instead of caramelized onion.
I make ‘em, freeze ‘em, eat ‘em & make more as soon as the last one is gone.
I adore Cabbage Bacon & I eat it several times a week. I consider it to be my 2nd best invention (after berry fudge).
It’s quick, delicious & sufficiently gourmet.
I always keep cabbage on hand (it’s happy just hanging out in the fridge).
Whenever I’m not sure what I’m going to eat, I start by slicing cabbage, melting coconut oil & putting a batch of cabbage bacon in the oven. Than I have 20 minutes to assemble the rest of my meal.
A piece of berry fudge with a meal is the perfect dose of coconut oil to enable me to effortlessly maintain ketosis on the Wahls Paleo Plus.
I’m quite adapted to coconut oil, but even so, if I eat too much fudge within a couple of hours of bedtime, I end up with uncomfortable nocturnal digestive weirdness. Therefore I stick with one piece with supper.
Really, I don’t need more than one piece of fudge with each of my two meals to maintain ketosis, but sometimes I indulge in two at breakfast. The extra fat is particularly sustaining through a busy workday, and plus it’s just yummy.
I’m really into fudge, so I’ve posted a few variations, including Blue Raspberry, Strawberry Shortcake, Avocado~Lime Blackberry, & PB&J Ice Cream Cupcake Fudge, but really they are all just variations on the Basic Berry Fudge recipe you’ll find below.
Most recently, I made Basic Berry Fudge with a combination of Salal Berries & Strawberries.
Greens cooked in Bone Broth
My #1 finding after 7 months of biohacking the AIP?
Bone broth is the answer. To most questions.
Most often (most days) I use about ½ a cup of bone broth, & a good amount of the rendered tallow that forms on top, to quickly cook a bounteous bunch or two of chopped greens like kale, collards, cabbage or chard.
Adding a chopped bunch of cilantro, parsley or basil at the end is marvellous.
I don’t usually season my bone broth before I use it in a recipe, so I also add Himalayan salt & a good shake of sea vegetable flakes.
Whipped Cauliflower or Broccoli
Whipped cauliflower is a paleo staple, highly reminiscent of mashed potatoes. It fills a mashed potato like function: filling, comforting & a companionable side.
Whipping broccoli is just my friendly green deviation.
I usually alternate between broccoli & cauliflower. I make a batch & divide it into 1 cup portions in small baking dishes with lids & then refrigerate them.
At meal time, it’s effortless to pop one in the oven (with a Victorious Offal Muffin & some cabbage bacon). If I also chop some greens & sauté them in bone broth & then add a piece of frozen berry fudge at the last minute, that’d be my ultimate breakfast.
Basic Berry Fudge (AIP & WahlsPaleo+)
- 1¼ cups coconut butter
- 1¼ cups coconut oil
- 3 cups fresh or defrosted berries
Preheat oven to 300
Warm the coconut butter & berries in the oven in an oven-proof bowl.
Line a 12-muffin tin with parchment muffin cups & measure the coconut oil into a food processor.
After 10 minutes, remove the coconut butter & berries from the oven & add to the food processor. They need to be warm to properly emulsify.
Whirl thoroughly & fill each muffin cup to the brim.
Refrigerate or freeze the fudge in the muffin tin & then transfer to a glass container or freezer bag once set. Store in the fridge or freezer.
Variation: Substitute 1 ripe avocado (& maybe 1/4 cup lime juice) for a portion of the berries.
Berry fudge is particularly heavenly after it has been in the freezer for just an hour or two ~frozen on the outside but still soft inside. Definitely have a piece then.
Whipped Broccolli or Cauliflower (AIP & WahlsPaleo+)
- 1 large cauliflower or several large bunches of broccoli
- 1/3 cup coconut oil
- 2 teaspoons Himalayan salt (or similar)
- 1 tablespoon sea vegetables flakes (optional)
Cut cauliflower or broccoli into florets. Trim & chop the stem(s), too.
Put these pieces, plus any leaves that look viable, in a steamer basket over boiling water.
Steam until soft. Begin checking broccoli with a fork after 5 minutes; Cauliflower after 8.
When soft but not mushy, drain & put in a food processor.
Add remaining ingredients & while until completely smooth & pureed.
For easy individual portions, measure 1 cup & store in small covered baking dishes in the fridge.
Another way to construe ‘top 5’
The top 5 recipes on my blog based on # of views by readers…
- DIY Coconut Milk + Currant Tea Cake + Crackers + Coconut Latte
- Hawaiian Pizza (AIP & low-FODMAP)
- Strawberry-Rhubarb Ice Cream Sandwiches (AIP-friendly, low-FODMAP)
- Paleo Nachos with Ground Elk & Green Apple Guacamole (AIP)
- Strawberry Shortcake Fudge (AIP & WahlsPaleo+)