Crustless Butternut Pie

Crustless Butternut Pie 2

After almost 2½ years on the Autoimmune Protocol (AIP), we’re finally in reintroduction territory!

Matthew has reintroduced coffee, white rice (occasionally), soaked and dehydrated pumpkin seeds, and eggs (sometimes). I have reintroduced soaked and dehydrated nuts, cocoa and eggs.

We overlap on the eggs, and that has been fun.

Butternut Pie 2This recipe is our new favorite.

Where do eggs fit on the paleo healing protocols?

The elimination phase of the AIP excludes eggs, as do the Wahls Protocols.

Sarah Ballantyne explains why in this post.

When attempting egg reintroduction, starting with yolks is recommended. Eileen Laird has a how to video on how to separate whites and yolks three different ways, and also elaborates on the nutrient-density of eggs.

Find Eileen’s book on AIP reintroductions here.

If you find you can tolerate yolks but not whites, you can still make this recipe. Just use eight egg yolks rather than four whole eggs.

Some paleo protocols that don’t focus on autoimmunity recommend eggs as a dietary staple, if they come from naturally-raised chickens. These protocols include the Primal Blueprint, the Bulletproof Diet and the Whole 30.

Now Pie!

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Gremolata~Pesto (AIP & low-FODMAP)

Gremolata Pesto 5One good sauce.

Is all you need.

To uplift your healing protocol.

Or the haiku version:

One good sauce is all

you need, to rock (& heal)

on the AIP~

Gremolata~Pesto

This could be your one sauce.

Like a one-love sauce, it’s universal. You can put it on everything and, in turn, it makes everything sing.

Keeping it Green~
Keeping it Green~

A gemolata is traditionally made from parsley, lemon zest & garlic. A pesto with basil, parmesan, pine nuts & olive oil.

This low-FODMAP fusion variation takes advantage of the low melting point of coconut oil to create a bright green sauce that is firm and crumbly when chilled & exultingly melty when it hits the hot components of your meal.

It omits the garlic, dairy and nuts. And uses a combination of fresh basil and spinach, making it slightly more of a food than a condiment.

Yet another way to get your greens on~.

Like both its Italian grandmothers, this combination gremolata~pesto is zesty & green.

And it makes more than you probably need for one meal, so you’ll have some leftover.

To brighten a mug of hot bone broth. Or add to salad dressing. Or crumble on top of tomorrow’s breakfast.

Quick Supper

Gremolata~Pesto is also the secret to a quick supper.

Bake or pan fry some fish. Saute some zucchini spears in turmeric. Top with your new special sauce.

Quick. Fancy. Green.

Gremolata~Pesto (AIP & low-FODMAP)

 from petra8paleoGremolata Pesto 4

  • 2 cups (packed) fresh Basil
  • 2 cups (packed) Spinach
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Himalayan Salt (or similar)
  • 1/3 cup Coconut Oil
  • 1 tablespoon minced Lemon Zest (from an organic Lemon)

Put the Basil Spinach, Lemon Juice and Salt in a food processor.

Heat the coconut oil slightly, until just warm and liquified & pour it over the other ingredients.

Whirl, until a crumbly puree forms, scraping down the sides with a spatula once or twice, as required.

Transfer the mixture to a bowl or glass container, add the minced Lemon Zest and stir to combine.

Serve immediately or store in the refrigerator for good times to come~.

Gremolata Pesto 6
Elevate your Nori Wrap

 Note: the gremolata~pesto is low-FODMAP, but not all of the foods in these photos (like avocados) are.

 

 

Blackberry~Vanilla Ice Cream Bites

This weekend has been momentous in 2 ways:

  1. My #3 kid went camping with her friends. With minimal adults. For the first time.
  2. I used up the last of the frozen blackberries I picked last summer.

Both events are poignant. Associated with loss. Suffused with joy and gratitude.

Through last winter and into this spring I have been grieving for my children’s childhoods. For all the times I was too busy trying to keep us afloat to be with them.

I grieve, even as I am full of pride to be associated with the people they have become. Are becoming.

And as we creep toward the long hot days when bucketloads of blackberries will once again be ready to pick for the freezer, I’m also already anticipating summer’s decline.

Coconut CreamAs summer comes, it also ends.

Brené Brown calls the sense of loss that is intertwined with what we love and value most foreboding joy.

I have friends who are trying to become parents. I have to stop myself from saying: Don’t! From warning: Don’t you know your children will break your hearts?

Because I know (in my heart) that’s not the point. Our children break our hearts. They are meant to. Just as summer is meant to end.

So. As my 15-year-old #3 baby-child begins the process of fledging.

As the days warm and the blackberries begin to bud, I am reminding myself that joy is acceptable.

I don’t have to temper it.

In the spirit of joy (and summers beginning & summer’s end) here’s my favorite treatment for frozen blackberries. This weekend I made it one last time.

Until autumn.

Blackberry~Vanilla Ice Cream Bites (AIP & WahlsPaleo+)

 from petra8paleoCoconut blackberries 7

  • 1 tin additive-free coconut milk, refrigerated
  • 1 cup frozen blackberries
  • 1/4 teaspoon vanilla powder

Scoop the coconut cream out of the cold tin of coconut milk into a medium-sized bowl with high sides. Reserve the remaining coconut water for another use.

Add the vanilla powder and whip the coconut cream until smooth.

Keep the blackberries in the freezer until this point.

In small batches, 6-8 at a time, drop the frozen blackberries into the coconut cream, and stir until each berry is covered in semi-frozen cream. Scoop each coconut-covered berry out and lay on a plate or a baking sheet.

Repeat until all the berries are covered.

Place the coconut-covered berries in the freezer. Freeze for one hour, until firm and transfer to a glass container with a lid.

Store in the freezer.

Coconut blackberries

 Note: If you are picking your own blackberries to freeze, the secret is to freeze them in a single layer on baking sheets first, then transfer to freezer bags or glass containers, to ensure that each berry is frozen separately.

Coconut~Poached Halibut & Turnips with Greens (AIP & low-FODMAP)

Turnips & Mahi MahiQ: What food would you drive through rain, fog & rush hour traffic for?

A: Turnips~

Even as I was crawling my car across the Bay Street bridge, posing as a commuter on my way to the grocery store to fulfill my craving for turnips with supper, I thought it was funny.

Pre-paleo I’m not sure I ever, even once, ate a turnip. But now I have a deep & abiding fondness for them.

I revere them above any other root food.

Halibut & Turnip 2They’re lovely when they’re young & fresh (they can even be sliced into salads then), and remain friendly even when they’ve been over-wintering for  awhile.

And they’re low-FODMAP, which has been a consideration at our house for over a year.

Turnips inspired this recipe.

As delicious as this dish is for supper (or breakfast), every time I make it, I dream of leftovers:

A salad of cold cooked halibut & turnips with generous amount of chopped cilantro and a dressing made from the leftover coconut milk & some lime~.

Coconut~Poached Halibut & Turnips with Greens (AIP & low-FODMAP)

 from petra8paleoHalibut & Turnip with Greens 3

  • 4 cups Turnips, chopped in bite sized pieces
  • 1 cup water
  • 1 teaspoon Himalayan Salt (or similar)
  • 1 Tablespoon coconut oil
  • 1/2 cup green onions, chopped (green part only for low-FODMAP)
  • 2 large or 3 medium bunches chard
  • 1 1/2 cups no-additive coconut milk
  • 4 portions Halibut
  • 2 tablespoons Coconut Aminos
  • 2 more teaspoons Himalayan Salt (or similar)
  • 1/2 cup chopped Cilantro

Place chopped Turnips, Water and 1 teaspoon Salt in a large frying pan with a lid. Turn heat to medium-high and simmer, with the lid offset slightly, until the turnips are softened and the water has evaporated.

Meanwhile, prep the green onions and chard. Use scissors to cut the thick sections of chard stem from the leaves. Chop the chard stems finely. Add the coconut oil to a second frying pan on medium heat and sizzle the chard stalks gently with the chopped green onions.

Cut the chard leaves into manageable pieces. Once the chard stalks have softened, add the leaves to the pan with the Coconut Aminos and 2 teaspoons of salt. Stir to wilt.

Once the water has evaporated form the turnips, turn the heat down to medium, and add the coconut milk to the pan. Nestle the fish portions in the turnips and place the lid on tightly. Cook for 10 minutes, slightly longer if the portions are very thick.

Plate the greens first, then the Coconut-Poached Halibut & Turnips. Garnish with chopped Cilantro.

Low-FODMAP: Coconut is low-FODMAP in small quantities. Moderate consumption of the poaching liquid.

Turnip

Hot Woman Shake (AIP & WahlsPaleo+)

Hot Woman Shake 4‘Hot’ in this recipe title refers to the shake.

It’s a hot shake~.

But it might also make you a hot woman. Or a warm one. And it might help with hot flashes.

This shake is a variant of the London Fog Latte, which itself was inspired by Dave Asprey’s Bulletproof Coffee (coffee’s not allowed on the Autoimmune Protocol, but tea is). Even more credit goes to Dave Asprey for this hot shake, which I now have almost daily with my midday meal:

  • First because Dave recommends that women over 40 (& people with a lot of weight to lose) add grass-fed collagen to their bulletproof coffee to help reset leptin levels. Collagen holds the human body together, which is pretty hard to argue with.
  • Second, now that I’m on the Bulletproof Diet (my third ketogenic protocol in the past 9 months) I’ve reorganized the timing of my food. I used to eat a piece of berry fudge with each of my meals, to keep me in ketosis, but the Bulletproof Diet recommends reserving higher carb foods, like berries, for the evening meal.

So I still have fudge with supper, but I needed a new way to get MCT oils into me at midday, to boost my ketones and to deliver a good quantity of fat for satiation.

Hot Woman Shake ComponentsI also needed a portable format, to bring to work. And it’s January in Canada, so my new fat delivery-system needed to be hot.

So, the Hot Woman Shake was born.

She rocks me~.

Raspberry Leaf

Raspberry Leaf  has been traditionally used by women to support uterine health. It is known to ease painful or heavy periods, and generally nourish the female reproductive system.

I’ve experimented with Raspberry Leaf tea or the past year, using it daily for a month, then taking it out for a month or two & observing the effects. Based on these self-experiments, I’m getting pretty convinced that it’s something I want to include in my health & optimization protocol on a regular basis.

Midday mealMy findings? Raspberry leaf tea alleviates drama from my menstrual cycles: my cycles are more regular, my periods are less heavy and shorter, and I have no cramps when I drink it.

Now that my daily Raspberry Leaf tea gets delivered in a delicious hot-shake format, I’m even more fervent~.

A midday meal for peak experience: reheat a Victorious Offal Muffin, make a Hot Woman Shake, add sliced Avocado & Cucumber with Olives.

Hot Woman Shake (AIP & WahlsPaleo+)

 from petra8paleoHot Woman Shake

  • 2½ cups boiling Water
  • 2 Raspberry Leaf teabags
  • 1 tin additive-free Coconut Milk
  • ¼ teaspoon Vanilla Powder
  • 1-2 tablespoons grass-fed Collagen
  • 1-2 tablespoon MCT Oil

Advance prep: Refrigerate the tin of coconut milk for a few hours or overnight (I just keep a couple of tins in the fridge at all times).

Steep the tea in the boiling water for 10 minutes.

Meanwhile, scoop the coconut cream out of the tin of coconut milk. Save the coconut water for another use.

Put the coconut cream and vanilla in a saucepan & heat. Squeeze the tea bags to get the goodness out & add the steeped tea to the saucepan. As soon as this mixture comes to a low boil, pour it into a blender.

Add the Collagen & MCT Oil and whirl until frothy.

Pour into mugs & enjoy~.

Hot Woman Shake 2go 2Portable Variation

I prep this in the morning & bring it to work with me. If  you can find a place to boil water & steep tea when you’re out, your Hot Woman Shake is portable.

Hot Woman Shake 2goBefore you leave the house, put the coconut cream, collagen and vanilla in a saucepan & heat.

Stir frequently to combine & keep the cream from burning. When bubbling hot, pour into a small thermos container.

Pour the MCT oil into a liter/quart-sized mason jar. Add a wisk ball. Put the lid on.

Bring your tea bags, thermos & jar along. When it’s time: brew your tea, pour it into the mason jar, along with the contents of the thermos. Put the lid back on the jar & shake vigorously.

 

Hot Woman Shake 2

London Fog Latte (AIP & WahlsPaleo+)

Mmmm

Yak butter tea is a primary food in Tibet, providing the essential fat that enables people to thrive, spiritually and physically, in a harsh environment.

This London Fog latte is a (much less pungent) variation on the theme. It is warming and stimulating while also providing high-quality fat to help you rock your day.

In Tibet, tea, salt and yak butter are churned into a hot frothy beverage. At my house, coconut cream, MCT oil, vanilla & tea are whirled in a blender.

I’ve heard that yak butter tea is an acquired taste. Especially when the butter is rancid . But ~I promise~ this tea latte is love-at-first-sip.

Dave Asprey used Yak Butter Tea as the inspiration for his Bulletproof Coffee. This bring the beverage back to it’s roots… with tea~!

It’s also AIP-complaint & extremely friendly to a ketogenic protocol such as the Wahls Paleo Plus.

London Fog LattePre-AIP, I loved London Fogs. Not those sweet drinks they make in coffeeshops with vanilla-flavoured syrup, but homemade, with frothy milk, vanilla extract & Earl Grey tea. I have no idea why I gave them up, because this AIP version is actually better than the London Fogs I used to make.

In fact I’ve been drinking these daily throughout these chilly, foggy, damp late-Autumn days.

In the winter months, it only makes sense to keep a couple of tins of coconut milk in the fridge so you’re always ready to counteract any accumulating interior or exterior gloom with a hot frothy London Fog.

London Fog Latte (AIP & WahlsPaleo+)

 from petra8paleo

  • 1 tin full-fat no-additive Coconut Milk, refrigerated
  • ½ teaspoon Vanilla Powder
  • 2 Earl Grey tea bags
  • 1½ cups boiling water
  • 1 Tablespoon MCT Oil (optional)

Drink!Advance prep: Chill the tin of coconut milk in the refrigerator for several hours, to separate the cream from the coconut water.

Scoop the coconut cream out of tin into a saucepan. Reserve the coconut water for another use.

Pour the boiling water over the tea bags & steep for just 2 minutes.

Add the steeped tea & the vanilla powder to the saucepan & heat until bubbling.

Pour the hot mixture into a blender, add the MCT oil (if using) & blend on high for 30 seconds.

Pour into 2 mugs & be in love with life.

Note: MCT oil can take a while to get used to, digestively speaking. If it is new to you, start with 1 teaspoon & gradually increase the quantity. MCT oil is a liquid nutritional supplement made from refined coconut & red palm oils.

Rooibos Variation

Substitute rooibos for black tea for a delicious caffeine-free version.

Vanilla Coconut Cream

Drink Me

 

Macronutrient Cupcakes (AIP & WahlsPaleo+)

Macro Cupcakes 2Yesterday in my Fun with Fudge post, I admitted that ‘Macronutrient Cupcakes’ is not the sexiest name of all time.

However, if you’re geeky about nutrition (& I’d say that if you’re into the Autoimmune Protocol, you’re already officially sitting at the nerd table in the cafeteria of life) it’s pretty thrilling to find all your macronutrients in one easy-to-assimilate cupcake.

Macro Cupcake
Raspberry-avocado fudge with blueberry gelatin

Where do the macronutrients come from?

  • Protein from grass-fed gelatin;
  • Fat from avocado & coconut oil;
  • Carbohydrate from berries & coconut butter.

Add a Victorious Offal Muffin &  a few handfuls of greens & you could live on these!

Macronutrient cupcakes fit beautifully into my Build-a-Breakfast strategy, in which breakfast (or any meal) is constructed out of ready-made units. Constructing meals out of ready-made units allows for ever-evolving combinations, which ensures variety & makes a strict dietary protocol easy, including on weekday mornings.

Put Macronutrient Cupcakes into your rotation!

Rosehip~raspberry~avocado
Blueberry-avocado fudge with rosehip-raspberry gelatin

Macronutrient Cupcakes (AIP & WahlsPaleo+)

 from petra8paleoMacro Cupcakes again

  • 3 herbal tea bags
  • 1 cup boiling water
  • 1 cup coconut butter
  • 1 1/4 cups coconut oil
  • 2 ripe avocados
  • 2 cups fresh or defrosted raspberries
  • 2 cups fresh or defrosted blueberries
  • 2 teaspoons vanilla powder
  • 3 tablespoons Gelatin

Advance prep

Steep the 3 herbal tea bags in 1 cup boiling water. You can do this 2-12 hours in advance. The tea should be strong & cool before you proceed with the gelatin.

The raspberries should be room temperature.

Raspberry~Avocado Fudge

Preheat oven to 300

Put the coconut butter & oil in an oven-proof bowl & warm in the oven for 15 minutes.

Meanwhile, line an 18-muffin tin (or tins) with parchment muffin cups.

Put the room-temperature raspberries & avocado in a food processor & whirl to combine.

Remove the coconut butter & oil from the oven & add to the food processor bowl. Whirl thoroughly to combine & spoon into each muffin cup, filling each 3/4 full.

Place the muffin tin in the refrigerator or freezer while you prepare the gelatin.

Blueberry Gelatin

In a saucepan, heat the blueberries & Vanilla Powder with half a cup of the steeped & cooled herbal tea until hot & bubbling.

Pour the remaining half cup of cool tea in a wide bowl and sprinkle the gelatin on top. Stir to combine, pressing out any lumps of gelatin with the back of the spoon.

Puree the hot blueberry mixture in a food processor (no need to wash it after the fudge) & add the hot puree to the waiting gelatin. Stir to combine, ensuring the gelatin is fully dissolved.

Spoon the gelatin mixture on top of the fudge in each muffin cup.

Refrigerate several hours until set. Lift each Macronutrient Cupcake out of the tin and store them in a glass container in the fridge.

These freeze well.

Fun with Fudge

Still life with PB&J fudgeI eat berry fudge daily.

It’s my #1 strategy for maintaining ketosis on my ketogenic variation of the Autoimmune Protocol. And it’s yummy.

I’ve posted a number of fudge recipes:

  1. Avocado~Lime Blackberry Fudge;
  2. PB&J Ice Cream Cupcake Fudge;
  3. Strawberry Shortcake Fudge; &
  4. Blue~Raspberry Fudge.
  5. Basic Berry Fudge (scroll down).

But today I’m here to say that you can have even more fun with fudge. Here’s 4 ways:

Scary eyeball fudge 2
Scary eyeball fudge!

Hallowe’en Fudge

Scary bloodshot eyeball fudge… eat & be horrified!

For Hallowe’en fun, make a batch of Basic Berry Fudge with Blueberries. Put two fresh strawberries  in each muffin cup before you pour the fudge mixture in.

Refrigerate & cut each fudge cupcake, so each half can stare at you…

Fudge Candy

Fudge Candy
Fudge Candy

Fudge. Candy shaped & candy sized.

If you have a silicon mold for making gummies with grass-fed gelatin (see Pontefract Cakes & Raspberry~Rosehip Gummies) you can use it for fudge, too. Put the silicon mold on a baking pan or other flat surface, pour your fudge (any kind) into the mold & freeze. Once frozen, pop the candies out of the mold & store in the freezer or refrigerator.

Alternatively, use a mini muffin tin for your fudge.

Macronutrient Cupcakes

I know ‘macronutrient cupcakes’ is not a very sexy name.

However, if you’re at all nerdy about nutrition, it is pretty thrilling to find all your macros in something that looks & tastes like a cupcake.

You could technically live on these….

That recipe up tomorrow!

Macronutrient Cupcake!
Macronutrient Cupcake~

Ketotastic Fudge

This is the version I fudge I currently eat daily.

As my fudge recipes have evolved, they have become higher in fat & lower in carbohydrate, in keeping with my interest in a ketogenic version of the Autoimmune Protocol & in keeping fat as my primary food group.

This ketotastic fudge recipe decreases the ratio of coconut butter & increases the coconut oil. It also replaces some of the berries with avocado, which I assure you is not at all weird.

Unless you make it with blueberries & avocado, then the purple and green create a yummy but strange shade of grey. All the red berries make very pretty pink Ketotastic Cupcakes when combined with avocado.

This recipe also deviates from earlier fudge versions in that it makes a double-batch. Because mathematically speaking, more fudge+less time in the kitchen=happiness.

Ketotastic Fudge (AIP & WahlsPaleo+)

 from petra8paleo

Ketogenic Breakfast

  • 2 cups coconut butter
  • 2 1/2 cups coconut oil
  • 4 cups fresh or defrosted berries
  • 3 huge or 5 small ripe avocados
  • 2 teaspoons vanilla powder (optional)

Preheat oven to 300

You can use fresh or frozen berries. If the berries are frozen, defrost them to room temperature, or add them to the coconut oil & coconut butter to heat through.

In any case, warm the coconut butter & oil in the oven in an oven-proof bowl for 20 minutes.

Line 2 12-muffin tins with parchment muffin cups.

Add the berries & avocado (& vanilla powder, if using) to a food processor & whirl to combine.

Remove the coconut butter & oil from the oven & add to the food processor.

Whirl again until thoroughly combined & spoon the warm fudge mixture into each muffin cup.

Refrigerate or freeze the fudge in the muffin tins for a few hours or overnight. Transfer to a glass container or freezer bag & store in the freezer.

Toasted Coconut Variation

Extend the time the coconut butter & coconut oil spend in the oven from 20 to 40 minutes, until the coconut butter begins to brown. Proceed as directed.

Mini fudge cupcakes 2
Ketotastic fudge mini cupcakes~

Friendly Fats for Paleo Protocols (AIP, low-FODMAP & WahlsPaleo+)

TallowNow that I’m ketogenic, fat is my main food group.

This seems really normal to me, but I can tell I’m way out on the far-flung edge of the bell curve whenever someone asks what I eat, and I say “I mostly eat fat.”

They look perplexed & ask “What kind of fat?”

And I say “Coconut Oil, Avocados, and Animal Fat mostly.”

When I say it out loud, it starts to sound sort of unlikely, even to me.

But it’s true.

Many ketogenic people have more diverse sources of fat to choose from. A lot of them eat full-fat pastured dairy & include high fat nuts & seeds. Though I adore nuts, I’m on an AIP-compliant ketogenic diet (love it!), so dairy, nuts & seeds are off my list.

Being ketogenic is easy, actually. It’s wonderful, actually.

It just sounds a little weird to say that fat is your primary food group. Out loud. So I’ll type it quietly instead.

You don’t have to be ketogenic to benefit from increasing your fat intake. Healthy fat feeds your brain & helps with satiation, no matter what your protocol.

For reference, here’s a list of fats that are legal on a variety of Paleo protocols, (starting with the strictest).

Healthy Fats

Wondering which Protocol to start with? I wrote a blog post about that!

Our Current Protocols

As mentioned, just now I’m on a ketogenic version of the Autoimmune Protocol (AIP). Matthew is on a non-ketogenic low-FODMAP version of the AIP.

We settled there after self-experimentation with all of the various Paleo protocols listed above. We’ve each found the pattern of eating that enables us to optimize our well-being:

  • For Matthew that means a reduction in autoimmune & other symptoms;
  • For me it means previously imagined (arguably extreme) levels of high-performance awesomeness.

Our biohacking experiments continue. In our quest for healing & peak experience, we expect the protocols we follow will continue to evolve.

A ketogenic version of the AIP is currently my happy place.

KetosisAvocado

Interested in my ketogenic AIP & Wahls Paleo Plus experiments?

I intentionally kicked myself out of ketosis in August, but I experienced a decline in performance, so I got back in. I think I’m still getting keto-adapted after those few weeks of higher-carb eating, but I’m already experiencing the benefits I had before.

This time I’m experimenting with reducing my carbohydrates still further to find out what that does to my overall well-being.

… & low-FODMAP

I don’t know if any contemporary humans are working on sustaining ketosis on a low-FODMAP version of the AIP, but moderating coconut products makes it challenging.

Matthew tried this hack & his (very) low tolerance for coconut oil cause him to abandon the experiment.

He’s quite sensitive to FODMAPs generally, but tolerates Red Palm Oil. That’s hardly definitive evidence about where Red Palm Oil sits on the FODMAP spectrum but it’s the only data we’ve got at the moment.

Friendly Fats for Paleo Protocols

  • Time: Does it exist independently of the mind?
  • Print
 from petra8paleo

Low-FODMAP version of the Autoimmune Protocol

  • All animal fats (from pastured animals);
  • Coconut Oil (In moderation);
  • Full-fat coconut milk (In moderation);
  • Coconut Butter (In moderation);
  • Red Palm Oil (No data about need moderate: possibly);
  • MCT oil (In moderation);
  • Olive Oil & Olives;

Autoimmune Protocol

  • All Of the above, plus:
  • Coconut Oil;
  • Full-fat coconut milk;
  • Coconut Butter;
  • Avocados;

Wahls Paleo Plus

  • All of the above, plus:
  • Nuts & seeds (in moderation);

Paleo

  • All of the above, plus:
  • Nuts & Seeds;
  • Some people include pastured Ghee.

Primal

  • All of the above, plus:
  • Full-fat pastured Dairy.

 

PB&J Ice Cream Cupcake Fudge (AIP & WalhsPaelo+)

windowsill fudge 2When I was a kid, my dad had a repertoire of 4 recipes:

  1. Unleavened pancakes made with with brewer’s yeast & raisins;
  2. Salad made with purple cabbage in a purple plastic bowl;
  3. Spaghetti (a tin of mushroom soup & a tin of tomato soup made the sauce. Sometimes he’d puree a cube of tofu in there, too); &
  4. Soup: made by combining  leftover salad & spaghetti with water.

We had to finish the soup before there was fresh round of spaghetti & salad, so spaghetti & salad day was always exciting.

The other foods we always had on hand were bread & peanut butter & jam. In those days, if there was a problem, PB&J toast was the solution.

Still life with PB&J fudge
Icon by Elaine Savoie

My dad is still has a toast habit.

Even when I’m making us a fabulous & plentiful AIP breakfast, it is incomplete for him without toast.

He rummages in the freezer to find the kid’s gluten free bread, makes toast, & then eats toast (with jam) while I cook. Then he says, maybe I shouldn’t have eaten that toast, when I serve him up a gorgeous plateful of avocado, sauerkraut, muffins made with bison liver, greens & fudge.

But I know he’ll do the same next time. The toaster is like a Strange Attractor for him.

It isn’t for me. Anymore.

It wasn’t until I made this version of berry fudge, that I realized I still had friendly, comforting associations with PB&J toast. For me, this fudge recipe is completely reminiscent of my childhood standby.

Berry Fudge

Berry Fudge is my strategy for maintaining ketosis on the Wahls Paleo Plus. I eat a piece with almost every meal & explain why in my recipe for Blue~Raspberry Fudge. The idea to freeze the fudge came from Eileen at Phoenix Helix. It’s her husband’s innovation & I always freeze my fudge now. It’s more of a party that way.

This is my fourth variation of fudge & really, it’s just a adaptation of my Strawberry Shortcake Fudge.

My Dad
My Dad. His Kitchen.

I’ve made PB&J fudge with all kinds of berries & it’s the combination of raspberries & strawberries that are perfectly reminiscent of the super-sweet, super-cheap jam in a tin can my dad used to buy back in the day. The toasted coconut butter kind of perfectly replicates the spirit of both the toast & the peanut butter.

I don’t usually emulate my dad’s food habits, but he’s a great, existentialist-turned-Buddhist dad. This one’s for him.

PB&J Ice Cream Cupcake Fudge (AIP & WahlsPaleo+)

 from petra8paleoRock & PB&J fudge

  • 1¼ cups coconut butter
  • 1¼ cups coconut oil
  • 1½ cups fresh or frozen strawberries
  • 1½ cups fresh or frozen raspberries

Preheat oven to 300

Warm the coconut butter & berries in the oven in 2 separate oven-proof bowls.

Line a 12-muffin tin with paper muffin cups.

After 10 minutes, remove the coconut butter from the oven. Pour 1 tablespoon of warm coconut butter into each muffin cup.

Place muffin tin back in the oven for 8 minutes or until the coconut butter is a friendly brown colour. Remove.

Meanwhile, re-measure the remaining coconut butter. It tends to take up more space when cold, so you might need to top the remainder up to ensure you have 3/4 cup, especially on a cold day. Return the coconut butter to the oven and turn off the heat.

When the strawberries in the oven are warm (this will take longer ~obviously~ if you started with frozen berries) and the coconut butter is warm & soft, place both in a food processor with the coconut oil & whirl until fully combined.

Pour the raspberry-strawberry fudge mixture over top of the toasted coconut butter to fill each muffin cup to the brim.

Freeze the fudge in the muffin tin & then transfer to a glass container or freezer bag once set.

Let the fudge defrost for 4-5 minutes before eating.

This fudge is particularly heavenly after it has been in the freezer for just an hour or so ~frozen on the outside but still soft inside. Definitely have a piece then.

window fudge