Quick Beet Pickles – AIP & Paleo

Very quick recipe today, leading up to Friday’s post!

2 months on the AIP diet, and we’re definitely finding our comfort zone for eating, especially with regards to cravings for the foods I can’t have, while letting things clear up.

Living here in Hamilton, Shawarma is everywhere. EVERY. WHERE. So, I’m constantly wanting something I can’t, which meant having to develop an AIP version. It went spectacularly well, has been in regular rotation here.

One part of traditional shawarma, is the pickled beets. Unfortunately, store bought pickled beets tend to be close, but not quite suitable for my current diet restrictions – the sugar, spices, and vinegar used, in particular.

Luckily, they’re all easily swapped out, and the few tweaks produce a great pickle that tastes just like it should. As a bonus: You can cook sliced turnips in the pickling liquid when you’re done, to make shawarma pickled turnips!

Enjoy!







Roasted Beet Green Chips

Roasted Beet Green Chips!

Remember back when I shared my recipe for kale chips, and mentioned that you can use any number of dark, leafy greens for it?

A couple of weekends ago – when I went on my pickled beet making tear – I found myself with the greens from 45 lbs worth of beets, thinking about what a waste it would be to compost them. I decided to see how they worked as chips.

Wonderfully! Not only do these Roasted Beet Green Chips taste great, they’re really pretty! The beet greens roast up in various shades of greens and browns. With the prominent red veining, they look like autumn leaves – probably tasting better than crunchy dead tree leaves, though!

One thing to note about making roasted beet green chips: You may think you have a ton of beet greens, but they dry down to very dainty little pieces of chips. You can eat an entire bunch of beet greens without thinking about it – so make more than you think you’ll need!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Roasted Beet Greens Chips


Roasted Beet Green Chips


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Homemade Pickled Beets

Homemade Pickled Beets.

Growing up, it seemed like there was always a supply of canned goods in the basement. I can’t remember my mother actually DOING the canning, maybe my grandmother did them… who knows?

Anyway, I remember liking the pickled beets as a kid. I don’t think I was completely nuts about them – something that definitely changed as an adult! Now, my husband and I can’t get enough of them – especially in our favorite salad (Salad greens, sliced pear, pickled beets, goat cheese, toasted walnuts, and Green Goddess dressing – yum!).

When I started up with the pickling, it didn’t take long to get into the beets. Hell, it may have been my first pickle this year – oh, the mess that 1 month can make of my memory!

Anyway, when I looked up to get a basic idea of what people DO when canning beets, I noticed that most recipes used cloves and cinnamon, or pickling spice. I’m not a fan of commonly used/available pickling spice, and would gladly remove the clove and cinnamon flavors from pickled beets… so, I did. I created my own pickling spice recipe for these homemade pickled beets, which I LOVE. Hands down, these are the best pickled beets that either of us has ever had!



A few notes about pickling:

1. The amount of brine / jars you’re going to need will vary widely depend on the size of your beet slices, the size of jar you use, and how well you pack them into the jar. Have a lot of extra vinegar on hand, and either make more brine than you think you’ll need, or be prepared to make more as you go. As a rough idea, I’ve found it takes about 3 lbs of beets per quart jar – your mileage may vary!

2. Pickling salt is usually available with the canning supplies in any grocery store. You’ll want to use this, rather than regular table salt – the anti-caking additives in table salt can make your pickle brine go murky and ugly.

3. While you can use previously-used jars for canning (when WELL washed and sterilized!), you need new lids for each new batch. Safety first!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Homemade Pickled Beets


Homemade Pickled Beets


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.