Argentine Carne Picada and The Global Paleo AIP Kitchen

A new ebook is released today to the AIP community, of recipes from around the world. Think the autoimmune protocol is boring? You won't any more! Also, I share one of the recipes I contributed to the ebook, a tasty Argentine Carne Picada.

This post contains some affiliate links. This means that if you decide to click on a link and make a purchase, I may receive a small commission, at no extra cost to you, that helps me keep the blog going. Thank you for your support. 

One of the things I hear most about the AIP is that, as a diet, it's boring. It's greens and meat and not much else. 

Well, that couldn't be further from the truth. 

I'm excited to announce that I've collaborated with 17 other recipe creators to produce an ebook called The Global Paleo AIP Kitchen, that shows how exciting the autoimmune protocol can be. With over 120 recipes (78 of them exclusive to the ebook) from all around the world, it's a good addition to your AIP cooking repertoire. 

AIP boring? Nope!

What I love about this ebook is that it's been created by AIPers all around the world, with different cooking styles and different experiences of eating in various countries. It makes it such a valuable resource. 

I knew that my contributions to the ebook had to be variations of recipes I love from all over the globe. Living in the UK, my favourite seaside fish and chips had to be included (obviously!), along with my take on a traditional English fruit trifle. There's also an Earl Grey ice cream (lush!) and I've also adapted a recipe taught to me by my mother in law in Argentina - Carne Picada. My Buenos Aires-born husband has since helped me to refine the recipe, to make it AIP compliant. Carne Picada literally means 'meat chopped up small' and it's a handy little dish to make for any time of the day, and comes together pretty quickly. Starchy sweet potatoes combine with garlic, earthy minced beef and briny green olives. I've added greens for more nutrient density, and fresh herbs for flavour. 

I'm excited to share this recipe with you below. If you'd like to check all about The Global Paleo AIP Kitchen, have a look here. I've already bookmarked a lot of the recipes to try myself, and I'll be sharing them on my Instagram feed and stories in the coming weeks. It blows my mind how we can enjoy Japanese, Italian, Mediterranean, European, American and many more types of foods on AIP. I'm so happy to be part of helping to bring this ebook to you all. 

I hope you love it. Go check it out here

Carne Picada
From The Global Paleo AIP Kitchen
Serves 4

This Argentine one-pan meal is a great option for lunches, dinner or even breakfast. We like it like this, like a stir-fried hash, but others like it juicier - if that’s you, add half a cupful of beef broth or stock when you add the carrots.  

1 teaspoon coconut oil or lard
1 pound minced beef (450 g) 
1 small onion, peeled and chopped finely
1 clove of garlic, peeled and chopped
1 small sweet potato, washed and diced into small pieces
1 small carrot, trimmed and diced into small pieces
12 green olives, halved
Handful of sliced chard leaves
1 Tablespoon freshly chopped parsley

1. Heat the oil or lard in a large frying pan on a medium heat and add the minced beef, stirring and breaking it up as you go, so it cooks evenly. Once the beef is browned all over, add the onion and garlic and stir to combine.   

2. Once the pan is sizzling, throw in the sweet potato and the carrot and cook, stirring occasionally, for another 10 minutes, until the vegetables are tender.   

3. Once everything is cooked through, stir in the green olives and the chard, and allow to heat through. 

4. Serve in bowls, with freshly chopped parsley over the top. 

Made this recipe? I'd love to see! Tag me in on Instagram @joromerofood - I'll share it if I see! Enjoy cooking dishes from all around the world!