Breakfast and me

20140826_090351_resized    Typical breakfast for me

Here I am again, my second posting. I should probably get down to the basics now, I have done the rant (last post), the background and why I wanted to write this blog.

It has been a few days since I last wrote and have been sticking to the principals of AIP pretty well. I must admit my meals were getting a bit repetitive but hey I enjoyed them so that is that.

I am not one of those amazing cooks out there who can come up with brilliant recipes using only autoimmune ingredients. I need guidance, a helping hand, I need to be told what goes with what and the amounts, hence I need a recipe to follow.  Having said that I am fond of “messing” with the ingredients such as changing said amounts and missing things out or adding things to produce something I both like to eat and can tolerate. it goes without saying then that lots of the recipes I use are , not to put too fine a point on it, not strictly what the original author had on their plate. I will however link you back to the original and give credit to the author.

As I said before I do not normally eat breakfast, but when I decided to fully embark on the strict autoimmune protocol I thought it would be a good idea to start the day by refueling my body. I am now quiet a dab hand at producing  these breakfast patties, three types so far actually, to be cooked, frozen and reheated when I need them. I usually have these with cucumber, avocado and blueberries, repetitive I know but like I said if I enjoy something eating it day after day is not a problem to me         

20140905_094703_resized - Copy  20140831_093619_resized  20140904_092212_resized

     Beef and Herb                                Pork, Apple and Leek                  Pork and Blueberries

Since starting to have breakfast, I now feel I have to have it, so maybe my body was craving it all these years  but me being stubborn did not respond.  I look forward to my breakfast now and have even started to introducing other things like “butternut squash porridge”. (recipe in future post). This just goes to show that change is possible given the right motivation.

MEAL PLANNING, I think, is a must to be successful when following something as full on as this way of eating. You have to have stuff you can get ready easily and sometimes quickly, and you need to have AIP snacks when you feel tempted to stray. I use an on line meal planner called PLAN TO EAT.  (   Although it has a cost to join, it is worth its weight in gold to me. I can input recipes, alter ingredients and amounts and print off a shopping list. This keeps me on track so I do not  have to wonder what can I eat now.

I did mention in passing my new JAWBONE UP thingy. For those not in the know (me included until I got one ) simply put it is a super duper pedometer for your wrist with technology inside it that monitors a whole host of information such as steps taken, sleep patterns and other things that I don’t personally bother with. This information can be downloaded to your I pad or I phone so you can see how you move during day and how well or otherwise you sleep at night (you can also include power naps !!!!). I think it is the new must have accessory, it is so addictive and wonder how I managed without it.


AIP beef breakfast patties

I developed these from an idea on    by Mickey Trescott

but in my own way I have changed and added some ingredients to finish with something that suits my palette.

20140831_114534_resized_1    Yields 18 patties


  • 2 lbs minced beef
  • 1 large onion chopped
  • 1 tbsp coconut oil
  • 1 lemon juice of
  • 2 tsp dried parsley or 2 tbsp fresh.
  • 1 tsp dried mint or 1 tbsp fresh
  • I tsp sea salt


  1. Chop onion and fry in coconut oil until browning. Leave to cool few minutes.
  2. Into large bowl, add mince, lemon juice, salt, parsley, mint and cooled onions.
  3. Combine ingredients, best by hand.
  4. Measure into 1/4 cup amount and roll into balls. ( usually about 18 )
  5. Flatten into patties and place onto baking trays.
  6. Cook in oven 15 mins at 180°C ( 360°F )
  7. Remove from oven, tip off excess liquid.
  8. Flip patties and return to oven fro 15 mins more.
  9. Alternatively can be fried in coconut oil, grilled or barbecued.
  10. Open freeze on trays then add to zip lock bag to store in freezer till required.
  11. Defrost and reheat in microwave 1 minute. If frozen microwave for 2 minutes.
  12. Can be frozen before cooking. Defrost and cook as above.
  13. Serve with cucumber, avocado.


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Note the luminous green mixing bowl. it is from my Joseph Joseph stacking bowl set, all bright colours and my latest must have things for the kitchen. (

AIP Apple, Leek & Bacon Breakfast Patties

From an original idea at  by Ariana Mullins  but altered to fit me.

20140911_075424_resized   Yields 24 patties

Prep 15 Min      Cook 30 Min     Total 45 Min


  • 2 lbs ground pork Belly pork
  • 6 rashers streaky bacon (optional)
  • 1 tbsp coconut oil
  • 1 large onion chopped
  • 1 cup leeks chopped (white ends)
  • 1 large cooking apple peeled, cored and quartered
  • 1 tbsp fresh rosemary chopped. (1 tsp dried)
  • 1 tbsp fresh sage chopped (1 tsp dried)
  • 1/2 tbsp apple cider vinegar
  • 1 1/2 tsp sea salt depending on personal taste
  • 1/4 tsp ground cloves


  1. If using, bake the strips of bacon on a baking sheet at 200°C (400°F)  for about 10 minutes, until the rashers are about half-way done– this takes out some of the moisture, and a little bit of the grease.
  2. Fry chopped onion until soft and just browning.  Allow to cool slightly.
  3. Put all of the ingredients except for the pork into your food processor, and whiz until everything is pretty finely chopped.
  4. Scrape down the sides once or twice, so that long streaks of leeks are chopped.
  5. Once it’s all evenly chopped up , add the ground pork, and pulse for a couple of seconds until it looks like it’s all mixed well– if you go too long, it makes the texture too crumbly.   (I prefer to add in pork after transferring mixture to a large mixing bowl).
  6. Form into patties using 1/4 cup measure per patties and and lay out on a large baking sheet. ( usually about 24 patties)
  7. Cook at 180°C (360°F) for 15 mins.
  8. Pour off excess liquid .
  9. Flip patties and cook for further 15 mins.
  10. Freeze cooked patties on open tray for about 2 hours. Place in zip lock bag and store in freezer.
  11. When required defrost overnight in fridge and microwave for 1 minute. If frozen microwave for 2 minutes
  12. Can flash-freeze before cooking for a couple of hours, then take the frozen patties off of the baking sheet and store in zip lock bag.
  13. Defrost and bake in the oven at 180° C (400°F) for 30 minutes


Blueberry Maple Breakfast Patties

Another idea from . This time the only changes were to add onion and cook in oven.

20140911_075608_resized   Yields 10 patties

Prep 15 Min     Cook 30 Min     Total 45 Min


  • 1 pound minced pork
  • 1 tbsp coconut oil
  • 1 medium onion chopped
  • 3 tbsp maple syrup
  • 2 pinches salt
  • 1/2 cup fresh blueberries


  1. Fry chopped onions in coconut oil until soft and starting to brown.
  2. Leave to cool slightly.
  3. Mix pork, onions, salt and maple syrup in a bowl.
  4. Add blueberries and mix again gently.
  5. Using 1/4 cup, measure out patties. Form into balls and then flatten on baking sheet. (about 10)
  6. Cook in oven 180°C (360°F)  for 15 mins.  Remove and tip off excess liquid.
  7. Flip patties and return to oven for 15 mins more
  8. Allow to cool. open freeze on tray for about 2 hours then store in freezer in zip lock bag until required.
  9. Reheat from frozen 2 mins in microwave.


Well that it for now, Hope you enjoy this.


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