Thursday, January 29, 2015

Chicken, Bacon, Kale & Spaghetti Squash Hash (AIP)

Chicken, Bacon, Kale & Spaghetti Squash Hash (AIP)

“Laura, will you ever be able to eat normal food again?” was a question my Grandma Vein asked when I was back in North Dakota in January. Very good question, Grandma.

I know it is so hard for Grandma (and for other friends and family members) to understand my health challenges & the journey that has lead me to following the Autoimmune Protocol (AIP).

Chicken, Bacon, Kale & Spaghetti Squash Hash (AIP)

Chicken, Bacon, Kale & Spaghetti Squash Hash (AIP)

Yes, I will freely admit that even after months and months on AIP, including some successful reintroductions, I do occasionally mourn the food I cannot eat. But instead of dwelling on what I can’t eat, I find it better to concentrate on what I can eat. I can eat lots and lots of delicious foods! Rarely do I feel deprived after eating a good AIP meal at home or with family/friends. There is something empowering about eating tasty food that is also going to be beneficial to your health. Though, yes, there are times I wish I could eat “normal” foods, like pasta & pizza & cereal...... AIP isn’t meant to last forever, but given my particular AI diagnosis’s, there are certain foods my body may not ever tolerate.

Chicken, Bacon, Kale & Spaghetti Squash Hash (AIP)

Thankfully, there are a few other AIP bloggers who have concocted AIP pizzas & cereals (I’ve tried this stromboli recipe (yum!), but also have been eyeing this one, and this one, and this one). And I created this spaghetti squash hash, which really does remind me of pasta, but isn’t going give me horrible symptoms for days on end which would make me regret eating it.

Chicken, Bacon, Kale & Spaghetti Squash Hash (AIP)

Chicken, Bacon & Kale Spaghetti Squash Hash
yields 2-4 servings, depending on how hungry you are 

3 Strips of Bacon
1.15 lb Chicken Thighs
Sea Salt
2 Onions, sliced
5 c (100 g) Kale, ribs removed & chopped
3 c (325 g) Cooked Spaghetti Squash strands (see this post for spaghetti squash cooking instructions)

Smoked Sea Salt, for serving

  1. In a cast-iron skillet fry the bacon over medium high heat, flipping as necessary. When the bacon is golden, remove from the pan & reserve for garnish at the end. Leave the drippings in the pan. 
  2. Sprinkle the chicken thighs with salt & sauté them in the bacon drippings until they reach an internal temperature of 165 F. Transfer the cooked chicken thighs to a cutting board. 
  3. In the same pan, with the drippings from the bacon & chicken, caramelize the onions over low heat, stirring occasionally. This process may take more than 20 minutes. 
  4. Once the onions are golden brown, increase the heat to medium low and add the chopped kale & cook, stirring occasionally, until the kale wilts slightly. Meanwhile, chop up the cooked chicken thighs. Add the spaghetti squash to the skillet.  Toss to combine. 
  5. Add the chicken pieces & continue to cook until heated through. Portion onto plates Chop the cooked bacon & sprinkle, along with some smoked salt (or other pink or sea salt) and serve. 
  6. Store any leftovers in the refrigerator or freeze for longevity. 


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4 comments:

  1. I made this recipe last night for my family. It was enjoyed by all including my 14 year old niece. I was excited to find your blog after having been placed on the AIP diet by a functional doctor in San Antonio. I love to cook and felt very limited by the number of ingredients I could not use. I really appreciate this blog with its AIP recipes. I've tried several recipes and look forward to trying more.

    Dwan

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  2. Dwan, what functional doctor in San Antonio do you use that knows the AIP protocol? I go to Dr. Bernice Gonzalez, but she's never mentioned the AIP.

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  3. I made this dish tonight and it was a hit among both my husband and the kids! Just started AIP, and it's recipes like this that makes me hopeful for the months to come. Thanks!

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