Bethany Tapp is the blogger behind Adventures in Partaking and the author of AIP Safari: Fast, Friendly Foods for Any Adventure(an AIP travel cookbook full of tips for AIP travel based on 38 years of international travel). Bethany lives in Dubai where she works as a children’s ministry director at the United Christian Church of Dubai and enjoys exploring the world. After years of undiagnosed lower back pain, sudden eye pain in 2013 led to a diagnosis of uveitis, which led to a rheumatologist appointment and finally a diagnosis of spondyloarthritis. In an attempt to avoid immunosuppressants, she searched online and found the Autoimmune Protocol (via The Paleo Mom). Six months into the AIP diet and lifestyle, her rheumatologist told her to keep doing what she was doing, took her off all meds and told her never to come back. Bethany shares many of her meals on instagram and posts several AIP friendly recipes or articles on Facebook every day.
One of the questions my non-AIP/ non-Paleo friends often ask me is, “Don’t you feel deprived?” Or, my favorite question is, “Don’t you miss REAL food?” By real food, I know they mean junk food or fast food or processed food. Ninety-nine percent of the time I laugh and tell them how much I enjoy my food and how great it is to be able to eat so much actual REAL food.
I love going to the grocery store and only bothering with meat and produce.
I love the simplicity of meals being a meat and 2-3 vegetables.
I love trying new ways to cook old favorites and trying all the ‘random’ veggies that never seem to be bought.
I love the fact that I was able to turn 2 kitchen cabinets into display space because I don’t need space for canned and boxed foods.
But, on occasion, I have those moments where I’m watching someone eat something and I really wish I could eat the same thing. One of those moments happened this summer while I was visiting my family in the States. My mom and I were prepping a family meal and she pulled a bag of frozen zucchini fries out of the oven for her and my dad. I really wished I could join in on the zucchini-fry-eating fun. What could be more perfect than veggie goodness with the playfulness of fries?
The next day I was munching on pork rinds in the car and chatting with my brother about using them as a breading on fried chicken when the zucchini fries popped into my head. I couldn’t get to the store fast enough. I knew these fries must be made and must be shared with the world. Over the course of the next few days, we enjoyed these with baked salmon, burgers and just to munch on in front of the TV.
Plus, these were a huge hit with my non AIP/ Paleo family members. Bonus points!
Total Time: 55 minutes
2-3 large zucchini
1/4 cup olive oil
3 oz. package of pork rinds
1. Preheat oven to 400 F and line 2 baking trays with parchment paper
2. Cut zucchini into fry shape pieces (about 1/3 inch x 3-4 inch)
3. Finely grind pork rinds in a food processor and pour into a baking dish
4. Place zucchini and olive oil in a large zip top bag and shake to coat with oil
5. A few pieces at a time, remove zucchini pieces from bag, dredge with pork rinds and place on baking trays in a single layer without them touching
6. Bake for about 40 minutes at 400 F until golden brown and crisp – flip over after 25-30 minutes
7. Enjoy hot and fresh from the oven for the most crispiness