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.


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Entrées, Food, Sides

Roasted Butternut Squash and Apple Soup

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

Nothing says “Fall is here” like a bowl of sweet, creamy butternut-apple soup! This soup will delight everyone around your dinner table, from the toddler to the teen. Its sweet notes of apple, ginger and cinnamon are sure to stir up some festive fall spirit and brighten up any dreary day that fall might throw at us!

This recipe makes about 4 quarts of creamy deliciousness. It makes a lovely autumn-inspired side or entree and is very satisfying when paired with a hearty kale salad, topped with sliced almonds, and drizzled with balsamic vinegar and olive oil.

Ingredients

2 butternut squash, roasted
2 TBS coconut oil
1 red onion, chopped
2 in piece of ginger, chopped
1 apple, chopped
3 15 oz cans lite coconut milk
1.5 tsp ground ginger
1.5 tsp salt (add a little at a time, to taste)
1 tsp ground black pepper
1 tsp ground cinnamon

Preparation

Roast whole butternut squash at 375 degrees F for 40 mins to an hour until tender. Halve and remove the seeds. Set aside.

In a large pot, cook onion, ginger, and apple in coconut oil over medium heat until onion is translucent and apple pieces are soft. Stir in coconut milk and spices.

Scoop the butternut squash out of its skin and add it to the pot. Using an immersion blender, blend the ingredients together. Bring the soup to the desired temperature and serve.


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Entrées, Sides

Hearty Vegetable Soup

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

Leaves are falling, pumpkins are everywhere, and there’s a chill in there air. You know what that means: Soup season is finally here! To celebrate, I thought I’d share with you my favorite vegetable soup recipe.

This recipe is a lot of fun to make because it has so much color: green beans, yellow squash, orange carrots, and purple cabbage. If you threw a red pepper in there, you’d almost have the whole rainbow represented! That’s why this hot soup is the perfect way to brighten up a cold and dreary day.

This veggie-packed soup comes together quickly and easily making it a perfect choice for a busy weeknight. It makes 6-8 full servings and 8-10 side servings so unless you’re feeding a small army, you should have leftovers for at least a couple days. Win!

How to Make Hearty Vegetable Soup

Ingredients

12 cups chicken or vegetable broth (no salt added)
4 cups green beans, chopped
1 onion, chopped
3 summer squash, diced
5 carrots, peeled and chopped
1 small purple cabbage, quartered and chopped
1/2 cup fresh parsley, chopped
1 TBS apple cider vinegar
1 TBS dried basil
1 TBS dried oregano
1 TBS dried thyme
1 tsp ground black pepper
1 TBS salt

Preparation

Place all the ingredients in a large pot and bring to a boil. Turn down the heat and simmer until vegetables are tender.


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Entrées, Food, Sides

Creamy Lemon-Leek Chicken Soup

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

I used to ignore leeks in the grocery store because, until this week, I had no idea what to do with them! But our latest box from Misfits Market included two leeks, so I decided to learn a little bit about this versatile vegetable in order to cook it properly.

What is a leek and how do you cook it?

Leeks are a vegetable and part of the genus Allium, which also contains Chinese onions, chives, garlic, onions, shallots and scallions. They have a light, onion-like flavor and can be enjoyed in a variety of ways including boiled, fried, and raw.

After perusing some delicious-looking recipes online, I decided to use my leeks in a soup. I wasn’t in the mood for a potato-leek soup though, so I thought I’d use up some of my many lemons and leftover chicken to make a Thai-inspired soup.

The result was nothing short of amazing! This flavorful soup will quickly become one of your favorite comfort foods. It features creamy coconut milk, zingy lemons, hot peppers, and fresh leeks which lend a mild, onion-like flavor. Since this soup has an oriental flair to it, I like to serve it with or over rice.

This soup is makes a perfect weeknight meal for anyone on a dairy-free, gluten-free, ketogenic or paleo diet, but it can also be adapted to suit an autoimmune paleo or vegan diet as well. If you want to make it AIP compliant, substitute the peppers and beans for carrots and zucchinis or another veggie of your choosing. If you want to make a vegan lunch or dinner, leave out the chicken.

How to Make Creamy Lemon-Leek Chicken Soup

Ingredients

3 15.5 oz cans lite coconut milk
1.5 cups water
2 leeks, cleaned and chopped
7 cloves of garlic, chopped
6 lemons (or limes), juiced
4 cups chopped chicken
2 cups green beans, chopped
1 green bell pepper, chopped
1/2 jalapeño pepper, chopped
2 TBS ground ginger
1 TBS dried basil
1/2 TBS salt
1 tsp black pepper, ground
1 tsp red pepper flakes (optional)

Preparation

Pour water, coconut milk, and lemon juice into a large pot. Add leeks and garlic and bring to a boil. Simmer until the leeks and garlic are soft. Then, blend until creamy using an immersion blender.

Mix in chicken, green beans, peppers, and spices. Bring to a boil and simmer until veggies are tender.

Serve with or over rice, riced cauliflower, or spaghetti squash.


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Desserts, Food, Sides

Pumpkin-Spice Plantain Chips

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

Every year for as long as I can remember, my family has had a small farm stand on the side of the road where we sell sunflowers and garden produce. It’s been a busy season for my dad, so this year he put me in charge of picking the flowers and opening and closing the stand every day. I’ve been getting up early to put out the stand, early enough to see the sunrise, and I’ve been noticing a cool, crispness to the air that July lacked. Fall is on the way.

But it’s not just the weather that’s pointing to autumn. In our garden, the pumpkins are almost ready for picking and some of the leaves on the nearby trees are starting to turn brown and fall.

The radio advertisers are also telling me it’s fall. Time for pumpkin-spice everything, they say! Buy this pumpkin-spice latte and that pumpkin-spice doughnut. I love pumpkin-spice, but a lot of the foods they want you to buy are full of added sugars, preservatives, and artificial flavors. No thanks!

If you’re in the mood for fall food, but don’t want to eat junk, I have a healthy recipe for you that will satisfy your sweet tooth and your craving for pumpkin-spice. This recipe is great because it takes minimal effort to prepare and only has three ingredients. It’s suitable for people following a variety of diet plans too: Low-FODMAP, Paleo, Vegan, Vegetarian and Whole30. If you’re following the AIP diet, just be sure to check that your pumpkin spice blend doesn’t have any ingredients you know you can’t have.

This recipe calls for ripe plantains, so look for plantains that are yellow or almost black. The darker they are, the sweeter they will be. Alternatively, if you’d like a more savory chip, use unripe (green) plantains because they tend to be less sweet.

Enjoy!

How to Make Pumpkin-Spice Plantain Chips

Ingredients

2 ripe plantains
avocado oil
pumpkin spice blend

Preparation

Preheat oven to 400 degrees F.

Peel ripe plantains by slicing off both ends and making a few shallow cuts in the skin down the length of the fruit before removing the skin.

Slice peeled plantains into discs, about 1/8-1/4 of an inch thick. Arrange on a lined baking sheet and brush or spray with avocado oil until covered. Lightly sprinkle with pumpkin spice.

Bake for 15 to 20 minutes until they begin to turn golden brown.


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Sides

Tangy Sauerkraut Quick Pickles

Last fall my aunt taught me how to make sauerkraut from scratch. We made several batches of it with green, red, and savoy cabbage. My favorite sauerkraut turned out to be the red cabbage variety. It not only looked beautiful due to its ruby red coloring, but it also had the most interesting flavor; sort of tangy, with hints of fruitiness.

When we ran out of the red sauerkraut, the jar remained half-full of flavorful brine. Since we had worked so hard to make it, I didn’t have the heart to throw it out and determined to find a use for it. But what do you do with left-over sauerkraut juice?

It sat in our fridge for a while before I figured out a solution: quick pickles.

My inspiration was a couple of giant homegrown cucumbers that I also didn’t know what to do with. Big cucumbers tend to be very bitter. I hoped that soaking them for a couple days in the sauerkraut brine would either mask or neutralize their unpleasant taste.

Turns out that quick pickles was the perfect solution for my big cucumbers. When I tried them today, I couldn’t taste a hint of bitterness. My taste buds were greeted only by tangy, crunchy pickle perfection!

So there you have it. Quick pickles: the solution to the problem of big cucumbers and leftover sauerkraut brine! I’ve included a short recipe below if you want to give these tangy sauerkraut quick pickles a shot!

How to Make Tangy Sauerkraut Quick Pickles

Step One: Eat Sauerkraut! Put in on your burgers, sneak it into salads, and enjoy it straight out of the jar!

Step Two: Save Your Brine! When you are finished with your jar of sauerkraut, don’t throw the brine away. Keep it in a quart-sized mason jar until you have two cups of tangy, salty deliciousness.

Step Three: Slice Your Cukes. Pick some cucumbers from your garden, or buy a couple from the store. Halve them, remove the seeds, and cut them into spears.

Step Four: Dunk the Spears. Submerge your spears into the brine, making sure they are completely covered. Return them to the fridge and forget about them for a couple days.

Step Five: Serve and Enjoy! Congratulate yourself for making homemade pickles and celebrate by savoring the crunchy, tangy goodness.

Stay tuned for next week! I’ll be sharing a sushi recipe that features these tasty pickles.

Food, Sides

Oven Roasted Broccolini

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

Yesterday was the first time I have ever eaten broccolini in my twenty (plus a few) years of existence. I wish I had discovered it sooner because it’s delicious!

Broccolini, or baby broccoli, is a hybrid vegetable similar to regular broccoli, but different in a few ways. In particular, it has smaller florets, a longer, thinner stalk, and a slightly different (and in my opinion, better) taste. It’s slightly sweet and reminiscent of asparagus.

Broccolini can be served in a variety of ways including raw, boiled or steamed. I chose to roast it, which brought out more of its flavor and added a bit of crispness.

Here’s a basic recipe for Roasted Broccolini for you to enjoy.

How to Make Oven-Roasted Broccolini (Baby Broccoli)

Ingredients

1 lb broccolini
avocado oil
black pepper, ground
garlic powder
salt

Preparation

Preheat oven to 400 degrees F.

Wash the broccolini and trim the ends of the stems off. Dry the broccolini and toss them in avocado oil.

Sprinkle with spices and salt. Bake for 12- 14 minutes until florets reach desired crispness.


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