This Week’s Paleo, AIP, & Keto Batch Cooking Recipes

Some of you may have seen, over my social media channels, my post explaining how I’m having trouble concentrating on writing blog posts.  Between the terrorists’ attacks, protests, the targeting of law enforcement, and the waning safety of this country, I’m having a hard time processing it all.  So, to try to remain helpful to y’all, I’ve decided to post the recipes I use in my weekly batch cooking sessions.

Batch Cooking Paleo, AIP, and Keto Recipes by Tara Perillo
Batch Cooking Paleo, AIP, and Keto Recipes

These recipes are practical, easy recipes, you can use any time.  I have separated them into AIP, paleo, and keto.  Hopefully, that will make it easier for you to choose the recipes that fit your diet preferences.  Enjoy!

Batch Cooking Favorite Recipes by Tara Perillo
Batch Cooking Favorites

Foods Cooked:

Grilled Marinated Steaks (AIP)

Grilled Marinated Steak (AIP)

Ingredients

Instructions

  1. Place marinade ingredients into large bowl or gallon resealable plastic bag.
  2. Place steaks into bowl or bag.
  3. Mix or shake well.
  4. Allow to marinate, in fridge for 20 minutes.
  5. Remove from fridge, and allow to sit on counter for 5 minutes.
  6. While steaks are resting on counter, prepare grill.
  7. Grill to your liking. For rare, about 3 minutes each side.
http://www.paleocajunlady.com/this-weeks-paleo-aip-keto-batch-cooking-recipes/

Ghee These Wings Are Amazing! (Keto/Primal with AIP mods)

Instant Pot Chili “Mac” (Paleo)- Directions: 1) Use my Chili recipe to first make the chili. 2) Once depressurized, open lid of Instant Pot, and drop in zoodles. 3) Stir. 4) Allow to rest for 10 to 20 minutes before storing.

Herb Broasted Drumsticks (AIP)- Ingredients: 2 tablespoons Otto’s Cassava Flour, 1 tablespoon garlic powder, 1 tablespoon Herbs de Provence, 1/2 teaspoon sea salt, 5 or 6 organic chicken legs, about 2 tablespoons coconut oil  Directions: 1) Preheat oven to 400 degrees F.  2) Add all ingredients to gallon resealable plastic bag. 3) Close bag and shake vigorously. 4) Place battered drumsticks onto parchment paper lined baking sheet. 5) Place baking sheet on middle rack in oven. 6) Bake for 20 minutes. 7) Flip drumsticks over. 8) Bake for another 20 minutes, or until cooked through. 9) Remove from oven. 10) Allow to cool before storing.

Loaded Cauli-Mash (Keto/Primal)- Ingredients: 2 cups filtered water, 1 head cauliflower (trimmed into florets), 2 tablespoons organic cream cheese, 1 tablespoon grass fed butter or ghee, 1/2 teaspoon sea salt, 2 tablespoons organic sour cream, 2 slices cooked bacon (crumbled), 1 teaspoon chopped chives or green onion, 2 ounces shredded hard cheese (raw, goat, or sheep milk)  Directions: 1) Preheat oven to 350 degrees F. 2) Boil cauliflower florets in water until soft, about 10 minutes. 3) Drain. 4) In same pot, add cream cheese, butter or ghee, sea salt, and sour cream. 5) Stir and mash cauliflower until all ingredients are well blended. 6) Pour mixture into medium baking dish. 7) Top with bacon, chives or green onions, and shredded cheese. 8) Place in oven on middle rack for 20 minutes, or until cheese melts. 9) Remove from oven. 10) Allow to cool before storing.

Roasted Balsamic Broccoli (AIP)-  Ingredients: 3 cups broccoli florets, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 1/2 cup sea salt, 1 teaspoon garlic powder  Directions: 1) Preheat oven to 400 degrees F. 2) Place all ingredients into large mixing bowl. 3) Toss. 4) Pour contents onto a parchment paper lined baking sheet. 5) Place in oven and cook until broccoli begins to brown, about 20 minutes. 6) Remove from oven. 7) Allow to cool before storing.

Yellow Squash “Cheese” Sauce (AIP)

Parmesan Zucchini Chips (Keto/Primal)- Ingredients: 2 zucchini (sliced very thin), salt (to taste), 2 ounces shredded Parmesan cheese  Directions: 1) Set broiler to high. 2) Lay zucchini slices in one layer on broiler safe baking pan. 3) Sprinkle salt and Parmesan cheese onto zucchini slices. 4) Place under broiler and cook until edges begin to brown and crisp. 5) Remove from oven. Note: Chips will soften if not eaten immediately. They will still taste good, though.

Ranch Dressing (Paleo with AIP mods)

Baked Bacon (AIP)- Directions: 1) Preheat oven to 375 degrees F. 2) Lay bacon slices in one layer onto baking sheet lined with parchment paper. 3) Place in oven and cook until crisp and brown, about 10 to 15 minutes. 4) Remove from oven. 5) Carefully, remove bacon slices and lay onto paper towels to drain. 6) Store wrapped in paper towels in airtight container. Note: Bacon grease can be stored in glass jar in fridge.

Instant Pot Steamed Eggs (Paleo)-  Directions: 1) Add 1 cup of water to inner pot. 2) Place metal grate (came with Instant Pot) into inner pot. 3) Lie eggs ( 5 to 6 eggs) onto grate. 4) Close lid. 5) Press Manual button. 6) Press – (minus) button until 5 minutes cook time shows in display. 7) Allow to cook. 8) When timer chimes, press Off button. 9) Move pressure release knob to Venting. (Watch out for released steam.) 10) Carefully, open lid. 11) With tongs, remove eggs and place in bowl of cold water. 12) Allow to sit for 10 minutes before storing.

All of these foods should be stored in your fridge, in airtight, chemical-free containers. Most will keep for one week. The Ranch dressing and Yellow Squash “Cheese” Sauce will keep for 2 weeks. All foods may be frozen.  Simply defrost in fridge overnight when ready to eat. I’ve found the best way to reheat the wings, drumsticks, zucchini chips, bacon, and broccoli, is to place them under the broiler of my toaster oven. 

I hope you all enjoy these batch cooking favorites. Let me know if you’d like more of these posts. I know it’s nothing fancy; but, it’s all quality foods you can heat up anytime.

As always, I wish you good health……and, good food!

*This post contains affiliate links. If you make a purchase from one of these links, I may receive compensation. Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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