Sides

Roasted Butternut Squash

Autoimmune Paleo (AIP)*, Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo, Vegan, Whole30

Looking for a new way to enjoy butternut squash? This is it!

Roasted butternut squash with warming spices like cinnamon and nutmeg is a simple, healthy and flavorful side dish that your whole family will enjoy. (Seriously, even our picky toddler loved it!) This dish is quick and easy to prepare and very versatile – it pairs well with just about anything from beef to black beans! We’ve even thrown it into a vegetarian chili with great results.

Can’t get enough butternut in your life? Check out my Roasted Butternut Squash and Apple Soup!

How to Make Roasted Butternut Squash with Cinnamon and Nutmeg

Ingredients

1 butternut squash, peeled and cubed
avocado oil
ground cinnamon
ground nutmeg*
salt

*To make this AIP compliant, substitute ground nutmeg with mace

Preparation

Preheat the oven to 400 degrees F.

Arrange cubed butternut on a baking sheet lined with parchment paper, toss with avocado oil. Sprinkle with cinnamon, nutmeg (or mace), and salt to taste.

Bake for 20 to 25 minutes until tender.


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Entrées

Green Bean and Potato Casserole with Melted Brie

Egg-free, Gluten-free, Nut-free, Vegetarian

This simple casserole is the ultimate comfort food. After all, what could be possibly be better than a plate full of warm potatoes and tender green beans, smothered in creamy melted brie?

Not much. Or at least I can’t think of anything at the moment!

This tasty casserole is simple to make, easy to prepare ahead of time and freezes well. I think you’ll want to include it as a regular on your weekly rotation. Enjoy!

How to Make Green Bean and Potato Casserole with Melted Brie

Ingredients

1/3 cup filtered water
2.5-3 lbs russet potatoes, cubed
1 onion, chopped
8 oz. baby bella mushrooms, chopped
6 cloves garlic, chopped
4 cups frozen green beans
1 lb brie, cut into 1x1x0.5 inch pieces
avocado oil
salt
pepper

Preparation

Preheat the oven to 400 degrees F.

Pour 1/3 cup of water into the bottom of a 9 x 11 casserole dish. Cover with potatoes and sprinkle with salt and pepper.

Saute onions, mushrooms and garlic in avocado oil over medium heat until the onions begin to turn translucent. Remove from the pan and spread evenly over potatoes.

Layer green beans on top of the onions. Drizzle with avocado oil, salt, and pepper.

Place slices of brie evenly over the top of the casserole.

Bake for 50 minutes or until the potatoes are tender. If the rinds of the brie start to burn, cover with aluminum foil.


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Entrées

Beef-Sauerkraut Skillet

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo

Looking for an easy way to get more fermented foods in your diet? If you’re not, you should be! Fermented foods like sauerkraut have a number of health benefits. For instance, fermented foods:

  • Provide us with beneficial bacteria (probiotics)
  • Increase the bioavailability of nutrients in food, like iron
  • Contain or enhance important vitamins like vitamin C, B12, and folate
  • Support the immune system
  • Improve digestion

    Source: Shockey, Kirsten, and Christopher Shockey. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Storey Publishing, 2014, p 21.

But, if the nutritional benefits of sauerkraut aren’t enough to entice you to incorporate more of it into your life, the taste will. It’s delicious! Especially when paired with ground beef, onions, and apples. This easy, one pan meal brings together these sweet and savory flavors for your whole family to enjoy.

How to Make Beef-Sauerkraut Skillet

Ingredients

1 lb ground beef
1 red onion, chopped
1 bell pepper, diced
2 apple, diced (optional)
3 cups sauerkraut
2 tsp apple cider vinegar
2 bay leaves
1 tsp ground black pepper
1 tsp dried oregano

Preparation

Cook the ground beef, onion, pepper, and apples over medium heat until the meat is browned and the apples, onion and pepper are tender. Be sure to stir occasionally.

Add the remaining ingredients. Heat over medium, stirring occasionally, until the sauerkraut is hot. Serve and enjoy.


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Shockey, Kirsten, and Christopher Shockey. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Storey Publishing, 2014, p 21.

Entrées, Food

Rainbow Vegetable Slow-Cooker Pot-Roast

Autoimmune Paleo (AIP)*, Dairy-free, Egg-Free, Gluten-Free, Ketogenic, Paleo

This dish is not only a feast for the palate, but also for the eyes! It features a wide variety of textures and colors and, if you plan it right, this dish will showcase every color of the rainbow (minus blue) making it a fun meal for kids and adults alike.

This recipe is great for busy weeknights or days when you’re feeling lazy and don’t want to cook. All you need to do is spend 15 to 20 minutes of prep work in the morning and come home in the evening to enjoy a hot, satisfying, and healthy meal.

Enjoy!


How to Make Rainbow Vegetable Slow-Cooker Pot-Roast

Ingredients

2 lb chuck roast
2 TBS avocado oil
8 rainbow carrots, chopped in 3 inch lengths and quartered
2 bell peppers, chopped
1 red onion, chopped
2 large tomatoes, diced
1 can diced tomatoes
2 limes, juiced
1/4 cup fresh cilantro, chopped
1 TBS apple cider vinegar
2 tsp black pepper
2 tsp powdered garlic
1.5 tsp salt (more to taste)
1 tsp dried basil
1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried thyme

Preparation

Place the carrots in your slow cooker.

Add avocado oil to a large skillet on medium-high heat. Cook the roast on all sides until it is golden brown. This should take 8-10 minutes. Then remove the roast and place it on its bed of carrots in the slow cooker.

Saute the onions and peppers until the onions begin to turn translucent, about 4 minutes. Then, them add to the slow cooker.

Add the remaining ingredients and cook on low for 8 hours. When the meat comes apart easily with a fork, it’s ready!


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Desserts

Banana-Nut Bread

Dairy-free, Gluten-free, Nut-free*

Our family was recently invited over to a short-notice dinner at my dad’s house. Not wanting to show up without a dish to pass, I scanned the kitchen looking for ideas. When I spied some aging bananas on the counter, I decided they would be perfect for a gluten-free banana bread!

This banana bread is a wonderful treat for breakfast (or dessert) because it’s fluffy, it’s moist and it’s generously spiced. To top it off, it’s got way less sugar than your average banana bread so don’t feel too bad if you indulge in an extra slice…or two.


How to Make Gluten-Free Banana-Nut Bread

Ingredients

2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs, beaten
4 ripe bananas, mashed
1/2 cup sugar
1/2 cup avocado oil
1/2 cup walnut, chopped
1/2 cup dried fruit of choice, such as raisins, cranberries, or chopped figs (optional)

Preparation

Preheat the oven to 350 degrees F. Grease and flour (1) 9x5x3-inch or (2) 7.5×3.5×2-inch loaf pans.

Combine dry ingredients (minus sugar, nuts, and fruit) in a large mixing bowl.

In a small bowl, stir together eggs,banana, sugar, and oil.

Mix wet ingredients with the dry ingredients until just barely combined. It’s okay if the batter is lumpy.

Stir in walnuts and dried fruit, if applicable.

Pour into loaf pan(s) and bake 55 to 60 mins (for the larger pan) or 40 to 45 minutes (for the two smaller pans). When an inserted toothpick comes out clean, the bread is done!

Tip: Cover with foil in the last 15 minutes if it looks like the top of the bread is getting too brown.


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Food, Sides

Maple-Ginger Roasted Carrots

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-Free, Low-FODMAP, Nut-free, Paleo, Vegan

I don’t know about you, but sometimes I just don’t feel like cooking! These Maple-Ginger Roasted Carrots are one of my favorite sides when not in the mood to make dinner. They are super simple to prepare and only require a few ingredients which is why they are a perfect choice for a busy weeknight.

Want a complete meal? Pair them with a protein and some fresh veggies. I find that they taste great with salmon. Here’s a quick and easy salmon recipe you might like to try.

How to Make Maple-Ginger Roasted Carrots

Ingredients

2 lbs carrots, peeled
2 TBS avocado oil
2 TBS maple syrup
1 tsp ground ginger
1/4 tsp salt

Preparation

Preheat the oven to 400°F.

Arrange carrots on a lined baking sheet.

Combine oil, syrup, ginger, and salt in a small bowl and brush the mixture over the carrots to coat them.

Bake 45 minutes or until tender.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Entrées, Food

Curry Stuffed Peppers

Dairy-free, Egg-free, Gluten-free, Vegan

A while back, I gave up making traditional stuffed peppers. I loved the idea of having stuffed peppers for dinner because it was something that I enjoyed when I was a kid. I tried numerous times to get the ratio of rice, tomato, ground beef, and Italian spices correct, but something always went wrong and without fail I ended up with bland, Italian-ish peppers. Bleh.

So I gave up on the idea of making traditional stuffed peppers and decided to try something new: curry stuffed peppers! These curry stuffed peppers are anything but bland because if there’s one thing I can get right in the kitchen, it’s curry!

These curry stuffed peppers will quickly become a new dinnertime favorite and make a satisfying meal for “Meatless Monday.” Even children will enjoy them because while they are packed full of spices, the curry is not “hot.” (Though you can certainly turn up the heat if you wish by adding some cayenne or red pepper flakes!)

Serve with a salad for a refreshing and filling whole food plant-based meal.

How to Make Curry Stuffed Peppers

Ingredients

6 bell peppers
1 cup rice, uncooked
2 15oz cans coconut milk, lite
1 onion, chopped
7 cloves garlic, chopped
2 TBS ground cumin
1 TBS ground turmeric
1 TBS ground ginger
1 TBS ground coriander
1/2 TBS paprika
1 tsp salt
1 tsp garlic powder
1/2 tsp garam masala
1/2 tsp black pepper, ground
to garnish: halved cherry tomatoes, walnuts and fresh parsley

Preparation

Slice the tops of your peppers off and remove the cores, seeds, and membranes. Arrange upright in a baking dish and spray with oil. Bake at 375 degrees F for 20 mins and remove from the oven.

Pour coconut milk into a pot and add rice. Bring to a boil then simmer, covered, until rice is fluffy.

Saute garlic and onion until tender. When the rice is finished, mix in onion, garlic and spices.

Fill peppers with the rice mixture and return to the oven for 15 minutes. Top with walnuts, tomatoes, and parsley to serve.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Like it? Love it? Share it!

Food, Sides

Carrot Top Pesto

Dairy-free, Egg-free, Gluten-free, Ketogenic, Paleo, Vegan

Have you ever bought a bunch of organic carrots at the store and wondered why the grocer didn’t chop the greens off? Surely you can’t eat them! Turns out we were wrong: carrot greens are in fact edible and you can enjoy them in a variety of ways.

In our latest box from Misfits Market, we received two gorgeous bunches of rainbow carrots, each topped with substantial amount of fresh greens. Rather than turn them into compost as I had previously been doing, I decided to make carrot top pesto!

This simple pesto only calls for seven ingredients and it’s quick and easy to make. It transforms ordinary baked spaghetti squash or pasta into a delightful dinner and serves as an interesting dip for fresh vegetables. It also makes for a great conversation starter at parties (You made pesto with what?!).

Enjoy!

How to Make Carrot Top Pesto Using Carrot Greens

Ingredients

8 cups of carrot greens, chopped (about 2 bunches of carrots)
1 cup olive oil
1/2 cup sliced toasted almonds
2 cloves garlic
1 tsp cumin
1 tsp salt (adjust to taste)
1 tsp black pepper

Preparation

Prepare the carrot greens by washing them and removing the woody stems. Some stem is okay, but too if you leave too much stem attached the pesto is a little tough.

Place 4 cups of carrot greens in the food processor. Add remaining ingredients. Process until ingredients are combined.

Add in remaining greens and continue to process until the texture you desire is achieved. If you like a smoother texture you might want to remove the pesto from the food processor and continue blending with an immersion blender.

Sprinkle with sliced almonds and serve.

Note: This pesto should be refrigerated and used within 2 or 3 days.


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Entrées, Food, Sides

Curried Fish and Potato Patties

Dairy-free, Gluten-Free, Low-FODMAP*, Nut-free, Paleo

I had to get creative with dinner last night because our fridge was empty, save for a few stray apples and a lonely cucumber. Fortunately, when I checked the pantry, I found a couple potatoes and some canned mackerel and I decided I could make a meal with that.

I must confess though, I wasn’t looking forward to canned mackerel for dinner. It’s not something I enjoy eating and I can’t stand cleaning out the little fishy can afterward so that I can recycle it. (Anyone with me on that?) But, it is a cheap way get heart-healthy omega 3’s into our family’s diet so I buy it and cook with it anyway.

When I do use canned mackerel in my cooking, my favorite thing to do is … disguise it! And tonight I’d say my efforts were a success. These little potato cakes are delicious; crispy on the outside, tender on the inside, and packed with delicious spices. You can hardly tell I sneaked in two servings of mackerel! 🙂 Our family, the toddler included, actually liked them so much that I will be making them again soon!

If you’re following a gluten-free, low-FODMAP, or Paleo diet, these tasty little fish cakes make for a quick, healthy lunch or dinner when served atop a nice salad. They also work well for an easy snack on the go. Just be sure to omit the garlic and onion powder if you eat a low-FODMAP diet.

This recipe makes 10 patties.

How to Make Curried Fish and Potato Patties

Ingredients

2 4.375oz cans mackerel in oil
2 red potatoes, chopped
1 egg
1/4 cup fresh parsley, chopped
1 TBS powdered ginger
1 TBS powdered turmeric
1 TBS ground cumin
1 TBS ground coriander
1 tsp garlic powder
1 tsp paprika
1 tsp ground black pepper
1/2 tsp salt
coconut oil for frying

Preparation

Boil potatoes until tender. Drain the water and mash the potatoes.

Add the canned mackerel; be sure to include the oil. Add the egg and mash together thoroughly. Stir in parsley and spices.

Put 2 TBS of coconut oil in a fry pan and turn the burner onto medium heat.

Scoop a 1/4 cup of the mixture into your hand and form 1/2 inch thick patties. When the pan is hot, carefully place them in the hot oil. Add more oil as needed. Cook about eight minutes per side until golden brown and crispy.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Entrées, Food

Beef and Potato Curry

Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo

Check out the the size of these organic potatoes I got from Misfits Market. They’re as big as my feet and they weigh about a pound and a half…each!

Our family really likes Misfits Market because they help reduce food waste by rescuing food that’s too big, too small, or too oddly shaped to be sold at your local grocery store. Last year, Misfits Market saved over 10 million pounds of organic produce and sold it to subscribers like us who saved up to 40% off grocery store prices for fresh, though sometimes weird, produce. Double win! Check out this post here for a referral code.

Anyway, I know you’re here for Beef and Potato Curry so I’ll get right down to business; I’m a mom and I know that time is precious.

This fresh and flavor-packed recipe brings the tastes of India home for the whole family to enjoy. Seriously, even our toddler liked it! If you want to make it an even more authentic dish, you can exchange the ground beef for lamb. Either way, though, you’re going to love it! Not only does it taste delicious, it’s also perfect for a busy weeknight because it’s quick, it’s easy, it’s healthy, and it only requires one pan! Can’t beat that, right?

Enjoy!

How to Make Beef and Potato Curry

Ingredients

1 lb ground beef
1 TBS coconut oil
1 onion, chopped
1 green pepper, chopped
7 cloves garlic, chopped
2 in piece of ginger, chopped
4 tsp cumin
4 tsp coriander
1 tsp black pepper, ground
1 tsp ground turmeric
1 tsp salt
1/2 tsp ground ginger
1/2 tsp cayenne pepper powder
1 cup water
5 – 6 cups potato, chopped
to garnish: halved cherry tomatoes and fresh parsley

Preparation

Add oil to to a pan over medium heat, add the beef and break apart with a spoon.

Add in chopped onion, green pepper, garlic, ginger, spices and salt and mix until well combined. Stir occasionally until meat is browned.

Add the water and potatoes. Cover and allow the potatoes to cook for 15-20 minutes until tender. Stir occasionally.

Top with fresh parsley and cherry tomatoes and serve.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.