AIP no soy chicken wings

I have to admit that cooking Asian food without soy sauce was one of the biggest challenge when I started AIP.  Coconut Amino is an options but I find it a bit sweet depending on the brand. Fish sauce is very tasty but has a distinct flavor all of its own. My 10yo's comment when he saw these were " They look amazing!" I have to agree I am quite proud my AIP 4 spice seasoning combined with kombucha vinegar and molasses could give such a beautiful " soy sauce" effect and flavor. I use the whole chicken wings but you can choose the wingette or drummer as your please. This recipe makes a great appetizer or a dish on it's own and they will go fast.  

Serves 4      Prep time 10 mins + at least 30 mins marinade time     Cook time 2 hours 5 mins

Ingredients

• 3 lbs whole chicken wings 
• 1 c water

Marinade

• 1 c Kombucha vinegar or ACV
• 1 tsp molasses
• 2 tsp himalayan pink salt
• 1 tsp AIP 4 spice seasoning
• 10-20 stalk flowering chives ( or chives), chopped 

Instructions:

1. Mix marinade ingredients together and put into a zip lock bag with chicken wings. Squeeze as much air out of bag before closing it. This ensures all surface on chicken wings are in contact with marinade.
2. Marinade for at least 30 mins in fridge
3. Preheat oven to 275F 
4. Place chicken wings on wire rack and pour marinade in the bottom of pan along with one cup of water
5. Bake for 2 hours flipping over once at an hour time
6. Pour drippings out and brush over chicken wings
7. Broil for 5 mins

How to appeal to children with a restaurant palettle

Only one left to be photographed means success!

Start with onions and garlic

My not so secret ingredient

over ripe pineapple makes great marinade

everything in

I am cooking for a couple of kids who has a restaurant palette and I am really trying to stay AIP so I don't accidental bite into non-compliant food that will turn my stomach into a knot,  so tonight's dinner will be AIP Pineapple Kombucha chicken wings.

7 lbs whole chicken wings with tip and all


Marinade
2 c. over rip pineapple chunks
2 tbsp Olive Oil
1 tsp pink himalayan
2 c Kombucha
1 tsp ground black pepper
1/2 tsp tumeric
1/2 white onion, chopped
4 cloves garlic peeled and smashed



Rinse chicken wings and drain

Put all marinade ingredients in blender and blend.

Add to chicken wings and marinade for 2 hours or longer.

Grill on BBQ  ( 30 min in direct heat ) or bake in reheated oven 375F  - 40mins until cooked

What do I eat in a day

One of my group AIP & Paleo Canada have come up with an idea of posting what a day in our AIP life looks like. Guidelines are state the health issue you are trying to address with the AIP approach and list what we ate for breakfast, lunch and dinner along with any supplements we take. This is a great way to support each other and let others have a glimpse of our one day menu.

Diagnosed mild to moderate Ulcerative Colitis June 1, 2013 confirmed by colonscopy.

Short term ASACOL and Salafolk, unable to control bleeding.
August 12 Went to hospital for pain management and fluid rehydration
Start 5 weeks prednisone

Bought Against All grains book and starting my Paleo journey week 2 of steroids

6 months later, went into another flare, stress and stomach bug triggered. Lost excessive weight, rebuilt with Absorb Plus pre- digested meal replacements for 3 - 4 months. Slowly reintroduce foods.

Explore other diet options, SCD, GAPS, Listen to your gut, AIP

Breakfast: Smoothie - homemade Milk kefir, Coconut milk kefir, frozen banana, baby romaine leaf from garden, grass fed gelatin,  Udo's 3.6.9. oil, stevia drops

Lunch: AIP meatballs - pork and beef, beets, carrots, onions, pink himalayan salt, steamed broccoli and carrots

Dinner: Kombucha, AIP pork ribs - beets, carrot, onions, garlic, ACV, pink himalayan salt, steamed carrots, fresh blueberries, cherries, spinach, melon, cantaloup

Dessert: Acorn Squash coconut milk Faux-nomeal.

Supplements: 5000-10000 UI Vit D, slippery elm and marshmallow root gruel to soothe digestion track. George's Always alive aloe juice to heal bleeding ulcers in colon. Include food source probiotics daily - homemade Kombucha, Water, Kefir, Milk Kefir, Coconut Milk Kefir, fermented vegetables.

Current progress: If my worst flare was a 1 like back in January, I feel I am at a 6. My fatigue, inflammation and digestive systems fluctuate day by day. Diet focus AIP. Find grazing helps digestion.  Starting working with a homeopath beginning of July and seeing progress with improving energy and decreasing gut symptoms.

Kombucha - the concentrate method

Look at my two Saudi prince kombuchas. I borrowed The Art of Fermentation from the library and am impressed with how thorough and detail the book is. I will be adding this book to my library as a great source of reference. This batch, I tried Sandor's method of brewing a tea concentrate first and add cooler water to speed up the cooling process. I normally boil 12 cups of water, add 5 tbsp tea and 1 cup of sugar and let it sit until completely cool. This waiting to cool time takes at least 10 hours which means the tea steeps for that long increasing the amount of caffeine in the kombucha. Since my children has recently started drink my brew, I thought I would try the concentrate method to lessen the caffeine. This brew, I let 8 cups of boiled water with a cup of sugar cool, then brew the tea ( same amount ) in 2 cups of boiling water for about an hour, then I strain out the tea leaves and mix it with the almost completely cooled sugar water. The cooling process is a lot faster. I am also using 2 larger jars and covered them with thin cloth napkins instead of cheese cloth. I found a couple of fruit flies in the last batch so the hole in the cheese cloth must have gotten too loose. Let's see how this concentrate method compares with my old way.

Free ( almost ) Probiotics

My latest brew with frozen blueberries

Making my Rainbow Kraut

I had a very empowering weekend. I went to the David Suzuki Ready Summit and a Probiotic workshop.

Both these event confirms why I do what I do and that I am not alone. They also encourage me to continue and also connected me to like minded people.

The latter workshop did make some major changes within very little time. It was at the Richmond location of Galloway's Presented by Andrea Potter at Rooted Nutrition Vancouver

Andrea explained probiotics as any good organism that is beneficial to humans, they can be bacteria, mold or yeast. She also talked about how she was able to replace her expensive probiotic supplements with fermented foods rich in probiotics. When I heard that my ears perked up. She pointed out that probiotics found in natural food are more abundant, well balanced, easier to absorb and cost very little comparing to bottled supplements. She also touch upon live enzymes in the fermented foods, ENZYMES? I wonder if that could be like the digestive enzymes I started taking about 1 week ago and have already seen some improvements?

She reminded me that drink chlorinated water ( which I do not drink ) mess up the gut flora and with eating meats from animals that were fed antibiotics. I have to admit that I don't always buy organic meats. I get grass fed beef when I can and look for chicken that are antibiotics free.

She had samples of her fermented vegetables for us to try and mentioned about kombucha.

I left the workshop feeling inspired and with a jar of her Sea ‘Chi in hand.

On the way home, I picked up 2 heads of small cabbages, one green and one purple and went home and started shredding.

Since my last mini flare up in mid March, I had been really low on energy. I had gotten the bleeding mainly in control but still suffer from bloating, gas, sensitivity to cold and extreme fatigue. I had cut out all gassy vegetables and any sour foods in hope to keep the gassiness down. I was better than in March but somewhat miserable. I relied mainly on my Absorb Plus shakes and it's very unpredictable when I will eat real food or not every meal.

So that evening, I decided to add a bit of kraut juice back in my diet, just a couple tbsp with my dinner. Dinner went down well, I had steak, jimaca fried and a little bite of coleslaw. I had sips of kombucha after dinner and found my usual after dinner craving gone.

I had a bit more energy that evening after dinner probably from the caffeine in the kombucha. I slept fairly well.

The next morning, I started my morning with a sip of kombucha instead of my probiotic pill. I notice my energy level had gone from a 2 for the last month and a half to about an 8. A state I had almost forgotten how it felt like.

I had a normal lunch with real food along with my probiotic foods and drinks and continues feeling pretty great until about 2pm. By then mild bloating returned and I was cold and tired. I napped a little and took 4 Tissue Salt Ferr Phos to bring the inflammation down. By 4pm I was feeling less bloated, cold and tired.

Despite the fact that my energy didn't last all day long, I was still very impressed with how the probiotics in fermented foods made a difference in such a short time. Perhaps I ate a bit too much food for my system to handle even with my gut flora improving.

I will continue to take probiotic foods along with the pills and hopefully can build a healthy gut flora again.

Below are a few products I found to be helpful when making your own sauerkraut at home.

 



Andrea Potter Thank you for inspiring me to replace my probiotics supplements with the real thing straight from nature

Galloway's  Thank you for hosting an informative workshop