Blue Door Pomegranate Meat Balls (Paleo & AIP)

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We love making these meatballs because not only are they delicious and easy to make, but they are also a great batch cooking item that you can easily double or triple up on to freeze and have anytime.

Great on their own, in a pasta sauce, meatball sub or flattened into burger patties!

 

Ingredients

 

– 1 lb Grass fed ground beef

– 2 lbs Free range ground pork

– 1/2 Red onion minced

– 1 Tbsp Fresh ginger minced

– 2 Cloves garlic minced

– 1 Tbsp Maple syrup

– 1/4 Cup Tapioca starch

– 3 Tbsp Blue Door Rosemary Olive Oil

– 3 Tbsp Blue Door Pomegranate Balsamic Vinegar

– 1 tsp Sea salt

– Juice from 1/2 a lemon

 

Directions

 

1) Preheat oven to 400°F

2) Combine all ingredients thoroughly in a large mixing bowl

3) Roll into meatballs about 2″ in diameter

4) Line meatballs on a baking sheet, about 9-12 per sheet

5) Bake for about 20 minutes, checking internal temperature until it reaches 160°F

6) If the meatballs have not browned enough, simply move to top rack and broil for 2-4 minutes

*** If making burgers, simply flatten the same size meatball into a flat patty, about 1″ thick and grill ***

 

Crispy Fish Tacos (Paleo or AIP)

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We had friends over for dinner and these fish tacos were a hit. We made two versions by tweaking the paleo recipe a bit to make it “autoimmune paleo-friendly”. We did this by making a separate egg and dairy-free mayo for the coleslaw. The AIP “mayo” was made with just avocados, Blue Door lime olive oil, apple cider vinegar, lemon juice and sea salt. I couldn’t believe how much this tasted like a citrus mayo. It was so good! I used some of the leftover mayo to make chicken salad the next day!

This recipe was inspired by a recipe from http://thehappyhousewife.com.

 

Avocado Mayo (Autoimmune Paleo)

 

Ingredients:

 

2 ripe avocados
1/4 cup Blue Door Lime Olive Oil
1/4 cup Blue Door Sicilian Lemon White Balsamic
1 1/2 tbsp lemon juice
1/2 tsp sea salt

 

Directions:

Blend all ingredients in a blender or use and immersion blender until smooth and creamy.

 

Tacos

 

Ingredients:

 

Spicy Cabbage Slaw

1/2 head of cabbage shredded (we used half red and half green cabbage)
½ cup mayonnaise (Avocado Mayo for AIP or dairy, egg allergies)
¼ cup peperoncini, diced
2 tbsp minced onion
1 tbsp Blue Door Sicilian Lemon White Balsamic
1/2 lime juiced
2 tbsp Blue Door Lime Olive Oil
1 tbsp Sriacha (optional)

Crispy Fish

1 pound white fish such as cod, cut into ½ inch thick pieces
¾ cup tapioca flour
¾ cup coconut flour
2 teaspoons chili powder (omit for AIP)
2 teaspoons garlic powder
1 teaspoon sea salt
Olive oil for frying

 

Directions:

 

For the Spicy Coleslaw

In a bowl, mix all ingredients except the cabbage. Toss in the cabbage and mix until cabbage is coated. Done.

For the Crispy Fish

Preheat a large pan over medium heat and set your oven to a warm setting.

Mix all the ingredients (everything but the fish) together. Coat the fish on all sides.
Once your pan is hot, add 2 – 3 tablespoons olive oil to the pan. Add some pieces of coated fish allowing lots of space for each piece to ensure they get nice and crispy. Once the first side is golden brown and crispy, use a spatula or tongs to flip to the other side and brown, about 4 – 5 minutes per piece.

When done, place the fish on a pan in the oven to keep warm while you finish the remaining fish.
Serve the crispy fish on a bed of the spicy coleslaw, or for non-paleo friends, you can add coleslaw and fish to a taco shell and enjoy!

We’re Hiring in West Springs

 

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We are now hiring part-time for our West 85th Location in West Springs. The store is open 7 days a week and anyone interested can expect 10-20 hours per week. Great starting wage and employee discounts.

We are looking for someone who is passionate about our products or just passionate about food in general and always looking to learn more. Our enthusiastic customers and the experience for those who have never been to Blue Door make our shop a delightful work setting.

If you have interest in learning more about this position, please email Bruce and include a resume if possible.

Bruce@bluedoorcalgary.com

Thanks!

Grain Free Banana Bread (Autoimmune Paleo)

I love Pinterest! I’m totally hooked. It’s where I get recipe inspiration, home decor ideas and  other cool DIY stuff that my husband then has to make:) It’s also where I found this amazing recipe for grain-free, autoimmune paleo-compliant banana bread. Following a strict healing diet can be a challenge especially when you feel like having a treat. I believe in allowing some room for treats once in a while. While following the autoimmune protocol, treats are limited to only once or twice a week – not everyday. So, it’s probably a good thing that my four year old daughter loves this banana bread as much as I do, otherwise I’d end up eating it all! Below is a link to the recipe if you’d like to give it a try. My only advice would be to put it in the fridge and let it cool before eating it. The arrowroot flour makes it gooey right out of the oven. As it cools, it hardens and tastes just like the real deal! Oh, and try a piece it with coconut butter and blueberries on top. So good! Enjoy!

http://cookituppaleo.com/guest-post-by-breanna-from-he-wont-know-its-paleo-aip-banana-bread/

xo Courtney

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We Love Moms!

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Mother’s Day is just around the corner! If the mom in your life loves to cook or is embarking on a new healthier lifestyle, why not give her something special from Blue Door? Stop by and we will be happy to help you select the perfect pairing or gift set. And we are giving away these cute “Olive You Mom” cards with any purchase for Mom. On top of that, if you purchase a 6-pack sample set we will give you the gift box for free!

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And since we know how hard you mommas work we also want to show our appreciation for you. Come into our West 85th shop or to our booth at Symons Valley Ranch on Mother’s Day, and we will be giving all moms a special gift.