Stuffed baked pumpkin

Stuffed baked pumpkin

A neighbour gave us this pumpkin so I decided I would cook it this way.  I’ve been doing this type of thing for many years – but not with totally AIP ingredients  previously.

  • 1 smallish pumpkin (Jap/Kent)
  • 1 medium onion
  • 2 tSpn tumeric
  • 2 tSpn garlic
  • 1 tspn oregano dried
  • 1/2 tSpn coconut aminos sauce
  • 1/2 tSpn Herbamare (vege salt)
  • 500 g beef mince
  • 1/2 tBspn EVOO

Cut the top out of the pumpkin  (as per pics)
scoop out the seeds – or as many as you can, being careful not to break your most favourite knife in the process
mix all the ingredients together and stuff into the pumpkin
bake in a moderate oven (170 – 180 C) for around 1 hour.

Pumpkin is cooked when you can stab it with your (unbroken) other favourite knife and it goes in to soft flesh all the way. Check the meat mix is done through as well.

Sometimes the mixture will overflow so leave a little space under the lid – or place the pumpkin on a tray lined with baking paper.

Meat n veg all in one.


Quick Sweet Potato Chips in the Breville sandwich grill

Quick Sweet Potato Chips in the Breville sandwich grill


Using a mandolin, slice the (peeled) sweet potato at the 1.5mm setting (ie very thin)
Oil the potatoes (I usually use coconut oil)

If you have a Breville or similar sandwich grill – use it on the lowest setting.  By that I’m talking about a FLAT one – not an actual shaped one for filling sandwiches.
If you don’t have one – you’re on your own.  I’ve tried doing these in the oven – they take hours.  In the sandwich press they take approximately 5 minutes per batch.
Watch carefully as they will burn very quickly.

PS My Breville is an older model so it doesn’t have flat both sides – but it still works well. Next one will be double flat sided.  In fact – this is where the dry fried onions came from for the banana onion fritters – I was trying to make onion chips – DER!!