Turmeric-Avocado Deviled Eggs

This is the second batch of deviled eggs that I made for the Ostara Potluck I attended.

The first batch was the Pink Deviled Eggs I wrote about a few days ago.

Unlike the pink eggs, which used leftover beet brine, I made a fermented turmeric brine especially for these eggs.  They will need to be started at least 2 weeks in advance of when you want to serve them in order for you to have time to ferment the turmeric brine.

But the results are worth it!

Turmeric adds the yellow colour to the outside of the eggs, and is also a powerful antioxidant and anti-inflamatory.

The avocado not only provides the green creamyness to the yolk filling, it also provides some heart-healthy monounsaturated fats, a ton of nutrients and yet more anti-inflammatory properties.

These are a stunning contribution to a potluck, but also make great snacks and would look wonderful on an Easter buffet table.  They would also be good for breakfast or in packed lunches.

You could also just eat the turmeric pickled eggs whole without going to the trouble of cutting and filling them with the avocado mixture.

Whole eggs/egg whites are an AIP stage 2 reintroduction, so if you are following the AIP plan, you will need to wait until you have successfully reintroduced egg yolks and egg whites before eating these.  When reintroducing foods on the AIP, I recommend this guide.

Turmeric Avocado Deviled Eggs

Makes 24 halved eggs


To make the turmeric brine:

  • 2 TBSP pink Himalayan salt
  • 1 small carrot – sliced – peel if not organic
  • 2″fresh root ginger – sliced thinly
  • 2″ fresh turmeric root – sliced thinly
  • 4-5 slices fresh horseradish root
  • 3 cloves garlic – peeled
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 cabbage leaf (to weigh down the veggies to ensure they all stay underneath the brine)

To make the eggs

  • 1 dozen eggs – preferably free-range/pastured/soy-free

To make the filling

  • 1 large ripe avocado – peeled and diced
  • sea salt to taste
  • 1 tbsp fresh parsley – chopped
  • 1 tbsp fresh basil – chopped
  • 1 tbsp fresh chives – chopped
  • 1 tbsp fresh thyme – chopped
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil

The first thing that needs to be done is that the brine needs to be made and fermented.  This needs to be started at least 2 weeks before you want to serve the eggs.

Take all the brine ingredients, except for the cabbage, and put them in a quart mason jar.  Add filtered water to cover and mix well to dissolve the salt.  Tuck the cabbage leaf on top of the veggies to hold them down under the brine.  If necessary weigh this down with a small jar or shot-glass filled with brine.


Cover and leave to stand at room temperature for at least 7 days.  It may get fizzy and bubbly as the naturally occurring cultures start to ferment the sugars in the veggies and herbs.  This is normal.  Open the lid every now and again to release the gas.

Once the brine is fermented to your liking, strain out all the solids, reserving the fermented brine.

Take the dozen eggs, and place them in a pan with cold water.  Bring to the boil, reduce the heat and simmer for 10 minutes.

Drain and place in cold water.

Once the eggs have cooled enough to handle, peel off the shells and pack the eggs in a large mason jar.

Carefully pour over the brine to cover the eggs.

Place the eggs in the fridge and leave to “pickle” for 5-7 days.

To make the deviled eggs…

Drain the eggs from the brine.

Cut each egg in half lengthwise and carefully scoop out the yolk.

Mash the yolks with the avocado.

Place the herbs, garlic, lemon juice and the olive oil in a blender or food processor and puree to a paste.

Add the herb puree to the egg yolks and avocado and mix well.

Season to taste with sea salt.


Carefully spoon or pipe the green mixture back into the egg whites and arrange on a serving platter.

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Pink Deviled Eggs

This is an unusual way to prepare eggs, but it is both delicious and very striking to look at.

I made these for a Ostara celebration that I attended.


They would also be perfect for Easter, and would make a stunning addition to a brunch table.  I also made some yellow deviled eggs as well, but they are a separate recipe.

They also make great appetizers or snacks.  Kids love them due to the unusual colour…

The striking pink-purple colour is 100% natural, and comes from soaking the cooked and peeled eggs in leftover beet-brine or beet kvass.


The eggs need to soak in the brine for several days  – the longer you soak them, the more the whites take on the colour – I left these in the brine for 7 days, and as you can see, the purple-pink colour penetrated all the way to the yolks.  In fact, the yolks were stained slightly pink at the edges.  I suspect that leaving them in the brine for even longer would result in pink yolks as well.

If you also need to make the beet brine or kvass, you will need to start these at least 2 weeks in advance.  The recipe for the beet brine/kvass can be found here.

While these are not 100% AIP (egg yolks are a stage 1 reintroduction, and egg whites are a stage 2 reintroduction), if you have successfully managed to reintroduce eggs, you could enjoy these beauties.  When reintroducing foods on the AIP, I recommend this guide.

Pink Deviled Eggs

makes 2 dozen halved eggs


  • 1 dozen eggs
  • beet brine or beet kvass to cover
  • ¼ cup homemade mayonnaise
  • ¼ cup coconut milk yoghurt
  • 2 tbsp fresh dill – chopped
  • salt and black pepper to taste (black pepper is a stage 2 reintroduction – omit this if sensitive to it)
  • dill sprigs to garnish

Place the eggs in a pan and cover with cold water.  Bring to the boil, then simmer for 10 minutes.

Drain the eggs and cover in cold water.  Leave to stand until completely cold.

Remove the shells from the eggs, and place them in a large mason jar.  Cover the eggs with the beet brine/beet kvass, and put on a lid.


Store the eggs in the fridge for between 3 and 7 days.  The longer you leave the eggs, the more colour the whites will take.

To make the deviled eggs, drain off the beet brine/kvass.

Slice each egg in half, lengthwise and scoop the yolks into a bowl.

Mash the yolks with the mayonnaise and coconut milk yoghurt until smooth.  Season with salt and black pepper, and stir in the dill.

Spoon or pipe the yolk mixture back into the whites and garnish with a small sprig of dill.


Keep in the fridge until you are ready to serve, and be prepared to explain to everyone how you achieved that wonderful colour!

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Slow Cooker Carnitas with Plantain Wraps

I had some pork shoulder that needed using up, so I decided that I was going to make carnitas in the slow cooker.  I left them cooking all day while I was out, and by the time I came home they were amazingly tender and falling ppart.

I looked at the meat and decided that we needed something to accompany it – a wrap perhaps?  So I got cooking and came up with this recipe.

I served the carnitas in the wrap with some avocado cream that I made.

The carnitas are 100% AIP friendly, but the wraps do contain whole eggs which are an AIP stage 2 reintroduction.  If you need a 100% AIP plantain wrap, one can be found here.  The wraps are gluten, nut and dairy-free however.

When reintroducing foods on the AIP, I recommend this guide.

Slow Cooker Carnitas with Plantain Wraps

serves 6


For the Carnitas:

  • 2½lb boneless pork shoulder
  • 6 cloves garlic
  • 2 tsp dried oregano
  • 2 tbsp apple cider vinegar
  • sea salt to taste
  • 1 large onion – cut into 8 wedges
  • 3 dried bay leaves

For the Plantain Wraps:

For the Avocado Cream:

  • 3 ripe avocados
  • 2 cloves garlic
  • zest and juice of 1 lime
  • ½ cup coconut cream (the thick stuff that rises to the top of coconut milk)
  • 2 tbsp avocado or coconut oil
  • sea salt to taste

To make the carnitas:


Take the pork and cut it into large cubes – about 1½” in size.

Place these in a slow cooker with the garlic, oregano, vinegar, salt and stir to mix.

Scatter the onion and bay leaves evenly over the meat.

Turn the slow cooker on and cook on low for 8 hours.

Discard the bay leaf and shred the meat, mixing in the onions.

Keep warm while making the wraps and the avocado cream.

To make the plantain wraps:


Cut the tops and bottoms off the plantains and then cut a slit in the skin along the full length.  Use your thumbs to peel off the skin.  Cut the plantain in chunks and put in a food processor or blender along with the eggs.

Puree at a high speed, gradually adding the water until you achieve a pancake batter consistency.  You may need a little more or a little less water depending on the size of your eggs and the size of the plantains.

Season with sea salt.

Heat a little coconut oil in a skillet over a medium-high heat, then add ½ cup of the batter, swirling the pan around to spread it out as evenly as possible.  Allow to cook for 3-5 minutes until the top is set and the bottom is golden brown.  Flip the wrap over and cook for a further 2-3 minutes to cook the top.

Remove the wrap from the pan, keep warm and repeat with the remaining batter.

To make the avocado cream:


Place all the ingredients in a food processor and pulse until smooth.

To assemble:

Place the plantain wrap on a plate and pile on a generous amount of the shredded meat.  Top with the avocado cream.


Fold up and serve….


These are incredibly filling!

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Paleo Breakfast Sandwich

Back in the days before I was Paleo, I used to love a Tim Hortons Breakfast sandwich.  I usually got the sausage biscuit one with no cheese.

But these are not paleo – they contain gluten that I react to and dairy that I am allergic to.

I do find that I miss them though – and sometimes you want a portable hand-held breakfast.

I came up with this breakfast sandwich the other day, it is paleo, but not AIP as it contains eggs.  This recipe is both gluten and dairy-free as well.

It is essentially a fried egg and bacon sandwiched between 2 gluten-free pancakes.

And it was very, very tasty!

This recipe makes 6 sandwiches.  If you do not need this amount, you could just make up the 12 pancakes and freeze the extra ones to eat on another day.

These are an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Paleo Breakfast Sandwiches

makes 6 sandwiches


For the pancakes (makes 12):

  • 2 large eggs
  • 3 tbsp coconut milk
  • 1 ripe banana – mashed
  • ½ tsp apple cider vinegar
  • 1½ tbsp coconut flour
  • ¼ tsp baking soda
  • pinch of sea salt
  • coconut oil or bacon fat to cook

For the breakfast sandwiches:

The first thing you need to do is to make the pancakes.

Mix the eggs, coconut milk, banana and apple cider vinegar, and beat well until smooth.  Add the coconut flour, baking soda and salt and beat well.

Melt a little coconut oil or bacon fat in a large skillet.  Add 1 tbsp portions of the batter to the skillet (you can cook several at once – I usually cook 4 at a time).  Cook over a medium high heat until small bubbles start to form on the top of the pancake.  This will take around 1½ –  2 minutes.  Flip the pancakes and cook until golden brown on the other side – ½ – 1 minutes.

Remove the pancakes from the skillet and keep them warm while cooking the remaining batter.

Once all your pancakes are cooked, add the bacon to the skillet and cook until crisp.

Remove the bacon, reserving as much fat as possible.  Keep the bacon warm while you cook your eggs in the bacon fat.  Cook them to the stage you like – I like my eggs with runny yolks (over-easy), but if you like them cooked hard, cook them that way.

To assemble the breakfast sandwich you place a pancake on a serving plate.  Top with a little paleo ketchup if using.  I added this for Hubby and the kids sandwiches, but not for mine.

Cut each rasher of bacon in half and place 4 halves on top of each sandwich.

Now place the fried egg on top and add the second pancake to make a sandwich.


Eat at once, trying to not get egg-yolk all down your front.

Paleo Kedgeree – a Wonderful Brunch Dish

I make kedgeree for brunch fairly often on the weekends.

Actually, I also make it for breakfast, lunch or dinner!  It is very versatile, very quick and very good for you.

So what is Kedgeree?

According to Wikipedia, kedgeree is a dish that consists of cooked, flaked fish, most often smoked haddock or cod, along with boiled rice, herbs, hard-boiled eggs, curry powder, butter and cream.

And from About.com,   kedgeree is a traditional British breakfast dish made from curried rice, smoked fish, boiled eggs, parsley and lemon juice.

Kedgeree is a traditional British breakfast dish that originated from Indian cooking.  It originated in a rice and lentil/bean dish called Khichri.  During the British Raj occupation of the Indian subcontinent, fish and eggs were added to this simple, peasant dish, and then it was served for breakfast.

The dish was brought back to the U.K. by the returning British colonials, and was instituted as a popular breakfast dish during the Victorian Era.

Part of it’s success was that Anglo-Indian cuisine was insanely popular and fashionable. But another draw was that it could make a good use of leftovers.  Leftover cooked rice and fish could easily be re-purposed into a tasty, nutritious breakfast or brunch dish.  And this meant that it became very popular with the frugal middle-classes.

This dish can be eaten both hot and cold (which might make it a good packed lunch option?), and it can be made with fish other than the traditional smoked haddock or cod.  Actually, I most often make it with canned tuna, salmon, kippers or sardines due to the fact that it is hard to find smoked haddock or cod in Western Canada!

This kedgeree recipe would not be considered traditional because I use canned kippers rather than the traditional smoked haddock or cod, but it was still very, very good.  And kippers are a smoked fish so they taste similar to smoked haddock or cod.  But they are also an oily fish, so they are richer in omega 3 fatty acids.

This is the brand of kippers (smoked herrings) I use:


This is what the fillets look like inside:


Even though this fish is not authentic, I feel that the fact that herring is an oily fish, rich in omega-3 fatty acids makes it a beneficial addition.  And really, it DOES taste good!  If you can access smoked haddock or cod, feel free to use them in place of the canned kippers.  It is also insanely good with hot-smoked salmon.  You could also substitute any canned fish that you feel like using.  I have made delicious kedgerees using canned tuna, salmon or sardines.  The latter suggestion makes this a very cost effective dish (I can buy a can of sardines for less than $1… and the can of herrings I pictured above costs around $1.25).

Read the labels on your cans to check that they are in olive oil or water – many cans of fish are packaged in corn, soy or canola oil.  The brand I used for this recipe is packaged in water.

This recipe is loosely based on several recipes -Kedgeree on p 130 of the Loaves and Fishes Miracle Cookbook by Rosemary Stark (now out of print), Kedgeree on p 39 of the Complete Farmhouse Kitchen Cookbook (published by Yorkshire TV – now out of print), and Kedgeree Risotto from Feast, food that celebrates life by Nigella Lawson (p 155).

It is paleo, but is not strict AIP due to the fact that it contains some seed spices and eggs.  If you have not successfully reintroduced these ingredients, you could still make this dish by leaving them out.  It won’t quite be kedgeree, but it will still taste good.

The seed spices and egg make this an AIP stage 2 reintroduction recipe.  When reintroducing foods on the AIP, I recommend this guide.

Try it and let me know what you think!

Paleo Kedgeree

Serves 4-6


  • 1 large head of cauliflower
  • 3-4 cans of Golden Smoked Seafood Snacks (or other canned fish – you may not need 3-4 cans if the fish you use comes in larger cans  than I used. When I make this with canned tuna or salmon I typically use only 2 cans)
  • 1 onion – chopped
  • 1 small bunch fresh parsley – chopped
  • 6 eggs (omit if strict AIP)
  • 3-4 tbsp coconut oil
  • ½ tsp ground cumin (omit if strict AIP)
  • ½ tsp ground coriander (omit if strict AIP)
  • ½ tsp turmeric
  • ¼ cup of coconut milk
  • zest and juice of 1 lemon
  • sea salt and freshly ground black pepper to taste (omit the pepper if strict AIP)

The first thing you need to do is to rice your cauliflower by pulsing it in a food processor until it resembles grains of rice.  If you do not own a food processor, you could grate it using a box grater, but this is very messy.

Put the eggs in a pan of boiling water and cook for 10 minutes until hard-boiled.  Crack the shells and place in a bowl of cold water.  This makes them easier to shell.  Once the eggs are cool enough to handle, remove the shells.  Chop the eggs into large chunks.

Melt the coconut oil in a large skillet and add the onion.  Saute over a medium heat until it is tender and golden brown.  Now add the cauliflower rice, the cumin, coriander and turmeric and season to taste with salt and pepper.  Toss well until all the spices are evenly distributed.  Cook for 4-5 minutes, tossing occasionally until the cauliflower is tender.

Drizzle over the coconut milk.

Open the cans of fish and drain any liquid into the pan.  Break the fillets into bite-sized chunks and add them to the pan along with the parsley and chopped eggs.

Toss everything together until heated through.

Taste and adjust seasonings.

Just before serving, scatter with the lemon zest and squeeze the lemon juice over.


Serve at once.

The leftovers of this dish are very good cold, and it will store in the fridge for a couple of days.

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Paleo Tortillas- gluten, dairy and nut-free

These tortillas are gluten, dairy and nut-free.  They do contain eggs and flax seeds however, so they are not AIP unless you have successfully reintroduced these ingredients.

They are made in a similar manner to a crepe, but are surprisingly sturdy and can cope with being used as a taco-wrapper, or to roll around fillings.   They are great to use in the lunchbox – I often spread the tortilla with mayonnaise, then top with sliced or shredded chicken and some lettuce and roll it up.  Cut into bite-size pieces and you have a tasty, nutritious lunch.

Whole eggs and flax seeds are both stage 2 reintroductions.  When reintroducing foods on the AIP, I recommend this guide.

Paleo Tortillas

makes 10-12


  • 1 cup tapioca starch
  • ½ cup flax meal/ground flax seeds
  • 2 tbsp coconut flour
  • ½ tsp baking powder (find one that is both gluten and aluminium free or make your own using this recipe)
  • ½ tsp sea salt
  • 3 large eggs
  • 4 egg whites
  • 2 tbsp melted coconut oil
  • ¾ cup water
  • coconut oil to cook

Mix all the dry ingredients together.

Whisk the eggs with the egg-whites and coconut oil.

Now add the dry ingredients to the wet and whisk well (you can also use a stand mixer, but this recipe will not work in a blender or a food processor as the tapioca starch turns gloppy and NASTY!).  The batter will be quite thin – thinner than a pancake batter, but that is OK.

Heat a small amount of coconut oil in a skillet, then pour in ¼ cup of the batter, swirling the pan to make sure that the batter coats the base in an even layer.

Cook for 2 minutes, then flip the tortilla and cook for a further minute on the second side.  They should be just lightly coloured, and still soft and pliable.

Remove the tortilla from the pan and keep warm.  Repeat with the remaining batter.


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Paleo Strawberry Banana Breakfast Cookies

These make a fantastic grab-and-go breakfast that my kids love.

Very quick to make, they are tasty and packed with good things to keep everyone going until lunch.  Unless someone is running out of the door, I usually pair these with a fruit salad.  And if someone literally IS running out of the door with these in their hands, I will throw them an apple….


I like these because I can make them the night before and have a quick, portable breakfast the next day.

They would also be a good snack at any time of the day, not just for breakfast.

These are not strict AIP because of the eggs and nut butter and nuts, but if you have successfully reintroduced eggs and nuts you could probably eat these.  You could also use sun-butter to replace the almond butter if you tolerate sunflower seeds.

They are gluten, dairy and sugar-free however.

The eggs, nut butter and nutmeg make these an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Paleo Strawberry Banana Breakfast Cookies

makes 12 cookies – serves 6 (2 cookies per serving)


  • 6 pitted dates
  • ¼ cup coconut flour
  • ½ cup nut butter or sunbutter – use any type that you prefer
  • 2 eggs – beaten
  • 1 banana
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg (optional)
  • ½ tsp vanilla extract
  • ¼ tsp sea salt
  •  ½ tsp baking soda
  • 2 large strawberries – chopped finely
  • ¼ cup pecans or other nuts – use whatever you have

Puree the dates in a food processor (if they are very dry you may need to soak them in a little hot water first to soften them.

Add the coconut flour, nut butter, banana and eggs and pulse until well mixed.  Add the cinnamon, ginger, nutmeg, vanilla, salt and baking soda.  Pulse until incorporated

Now remove the food processor bowl, add the strawberries and pecans  (or other nuts) and stir in by hand.

Place heaped tablespoonfuls of the mixture onto a lined baking sheet, flatten slightly and bake in the oven for 15-20 minutes until the cookies are golden brown and firm.


Cool on a wire cooking rack and store in an airtight container until needed.

Sweet Potato French Toast Frittata

This recipe is based on one that was posted on a facebook group that I am a meView Postmber of.

It is absolutely delicious, and it really DOES taste like French toast.  But without all that gluten.

My kids absolutely LOVED this when I made it for breakfast the other day – it was a good way of getting some healthy carbs and protein into them.

This recipe contains whole eggs, and as a result is an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Sweet Potato French Toast Frittata

serves 4-6


  • 1 large (or 2 small) sweet potatoes – peeled and grated
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • 8 eggs
  • 100% maple syrup to serve

Melt the coconut oil in a large skillet, then add the sweet potatoes.  SAute over a medium-low heat for 5 minutes until it is tender.

Beat the eggs with the cinnamon and add to the sweet potato.  Stir briefly to mix it all together, then cover with a lid and allow to cook for 5 minutes.

Remove the lid and brown the top under a broiler until golden brown.

Serve cut in wedges and drizzled with maple syrup.

I did not manage to get a photograph of this served on the plates – they devoured it far too fast and it was gone before I had managed to get the camera out!

Maple Dijon Chicken (Slow-Cooker)

I use my slow cooker a lot, especially on the days that I am working, as the last thing I want after a long day is to have to start cooking dinner.

This chicken dish may not look very pretty, but it was absolutely delicious!  The chicken is falling-apart tender after it’s long -slow cooking.

The maple syrup and Dijon mustard combine with the chicken juices to make a wonderful sauce that just begs to be poured over cauliflower “rice“.

The Dijon mustard in this recipe means that it is an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Maple Dijon Chicken

serves 4-6


  • 1 whole chicken (aprox 4lb) cut into portions – Preferably organic/free-range/pastured
  • ½ cup Dijon mustard (we like a grainy one)
  • ¼ cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • sea salt and freshly ground black pepper

Place the chicken in the slow-cooker.  It is OK if you have to stack the pieces on top of each other.  Just get it all in there.

Mix the mustard, maple syrup, apple cider vinegar, rosemary and thyme together.  Pour this over the top of the chicken, trying to get it evenly distributed.

Season well with salt and pepper.

Cover the slow-cooker and cook on low for 8 hours.


Serve with cauliflower-spinach “rice”.


Paleo Egg Drop Soup

This is a delicious soup that is often found at Chinese restaurants, but is very easy to make yourself.

Warm and comforting, it is incredibly quick to make yourself, and it only needs a few ingredients.  And because you are making it yourself, you can control exactly what goes into it.

This would be great for when you are coming down with a cold, as the garlic, ginger and chicken bone broth will all help ward it off.  But we eat it often for lunch simply because it only takes a few minutes to throw together.

Whole eggs are an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Paleo Egg Drop Soup

serves 4-6


  • 6 cups chicken bone broth – preferably homemade
  • 1 tbsp coconut aminos
  • 1 tbsp grated root ginger
  • 2 cloves garlic – crushed
  • 1½ tbsp tapioca starch
  • 4 green onions – chopped
  • 6 eggs – beaten
  • sea salt to taste

Pour most of the bone broth into a large pan, reserving about ½ cupfull for later.  Bring the broth to the boil and season to taste with coconut aminos and sea salt

Add the ginger and garlic and allow to simmer for 5 minutes.

Now mix the tapioca starch with the reserved broth.  Pour this mixture into your soup and simmer for a minute or two until slightly thickened.

Add the green onions, then pour in the beaten egg.

The eggs should cook immediately resulting in little strands of egg.


Serve at once.

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