Bacon-Wrapped Dates w/ Balsamic Reduction
This recipe does not require any adaptation. Enjoy!!
This is my first time preparing prime rib, so wish me luck!! It is an expensive cut to mess up!
1) Preheat oven to 500 degrees.
2) Make a herb and salt blend of your choice (I'll be using sea salt, black pepper, thyme, and fresh, minced garlic) and rub all over prime rib.
3) Place prime rib with fat cap up in oven, with a meat thermometer in the center.
4) Roast for 5-6 minutes per pound and then turn oven off. DO NOT OPEN OVEN DOOR FOR TWO HOURS.
5) Check thermometer, it should read 140 degrees for medium rare, if not turn oven up to 375 degrees until thermometer reads 140 degrees.
6) Take out of oven and allow to rest before slicing.
Maple Roasted Brussels Sprouts w/ Bacon
I love, love, love this recipe. I'll probably make a double batch, because I know it will go quickly.
1) Replace the olive oil with butter, since it is better for high temperature cooking. I am able to tolerate a small amount of grass-fed butter, but if you are not there yet, don't worry. Replace the butter with ghee or melted coconut oil.
Butternut Squash & Apple Casserole
I am going to treat this casserole more like a gratin and use my mandolin to slice the squash and apples very thin and then layer them.
1) Replace the brown sugar with slightly less coconut palm sugar or slightly more blackstrap molasses (I am still experimenting here for taste and consistency and you may need to do the same).
2) I am able to tolerate a small amount of grass-fed butter, but if you are not there yet, don't worry. Replace the butter with ghee or melted coconut oil.
3) Replace the flour with coconut flour. This is not being used as a thickener, but rather a crunchy topping.
4) Replace the nutmeg with ginger.
Fresh Citrus & Cranberry Salad
I am a big fan of citrus being worked into the Christmas menu and I think this salad seems very refreshing.
1) Replace the sugar with half the amount of honey.
A big thanks to all the creative recipe inventors behind these dishes. I hope you all are inspired and, as always, if anyone tries these recipes with the AIP adaptions, tell me how it goes. I would love to hear about it.