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.


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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!


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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

Apple-Walnut Stuffed Acorn Squash

Autoimmune Paleo*, Dairy-free, Egg-free, Gluten-Free, Paleo, Vegan

Last week’s order from Misfits Market included a handful of apples and a couple of acorn squashes, so I’ve been brainstorming creative ways to use them. I finally settled on stuffed acorn squashes because it allowed me to use up some of the apples. (I’m not a huge fan of eating apples by themselves!)

Sometimes I like to use a lot of spices when I cook, but this time I decided to let the individual ingredients bring their unique flavors to the table. The acorn squash, with its subtly sweet and buttery taste, paired well with the sweet and tangy apple. When combined with the bitter kale and walnuts, these sweeter ingredients yielded a well-balanced savory dish with a touch of sweetness. Ginger and cinnamon wedded the flavors together nicely and added a touch of autumn to the dish. Overall, I’m really pleased with how these stuffed squashes turned out and I think you will enjoy them as well.

These Apple-Walnut Stuffed Acorn Squash are very filling and make a great addition to any lunch or dinner. This recipe serves 6, assuming each person has half a squash.

How to Make Stuffed Acorn Squash

Ingredients

3 acorn squashes, halved and seeded
3 TBS avocado oil
2 apples, diced into 1/2 inch cubes
4 -6 large kale leaves, chopped
1 yellow onion, chopped
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp salt, add more to taste
1/2 cup walnuts

Preparation

Place squash face up in a baking dish filled with 1/4 inch of water. Brush the flesh of the squash with avocado oil. Bake for 40 minutes at 400 degrees F.

While the squash is baking, saute the apples, onion, and kale until tender. Mix in the spices and cook for another 2 minutes. Stir in the walnuts, turn off the heat, and set aside.

When the squash is done, scoop the filling into the squashes. If you have extra filling, you can either overload your squashes or eat it right out of the pan!

Return the stuffed acorn squashes to the oven for another 10 minutes to reheat. Serve hot!


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Desserts, Food

Allergy-Friendly Ginger Cookies

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

If you have allergies or dietary restrictions, you know how hard it is to go to a social gathering or party and not to be able to eat any of the delicious treats that people make. Or, to have to wonder if those gluten-free cupcakes someone made especially for you are really gluten-free. From experience, you know it’s usually just better to bring your own treats.

These ginger cookies are great for parties and daycare centers because they are free from multiple common allergens. They are dairy-free, egg-free, gluten-free, grain-free, and nut-free. Unfortunately they are not calorie-free 😉 But, they are quite tasty and easy to make.

What are those other cookies on the plate? They are my Everything-Free “Chocolate” Cookies and they are equally delicious. Be sure to check them out as well!

How to Make Allergy-Friendly Ginger Cookies

Ingredients

1/2 cup coconut flour
2 TBS tapioca starch
1 TBS ground ginger
1 tsp cinnamon
1/4 tsp baking soda
1/3 cup filtered water
1/4 cup coconut oil
3 TBS honey

Preparation

Mix the dry ingredients together.

Add the water, coconut oil, and honey and mix until fully combined.

Scoop 1 TBS sized balls onto a cookie sheet and flatten slightly.

Bake at 375 degrees F for 12-14 minutes. Transfer to a wire rack after 2 minutes to cool.


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Desserts, Food

Everything-Free “Chocolate” Carob Cookies

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

When they’re “everything free” that means they’re made of air and have zero calories, right?

Um, well, not quite. I wish.

But they are delicious and they are great for kids with multiple allergies because they are dairy-free, egg-free, chocolate-free gluten-free, grain-free, and nut-free. They also make a tasty treat for vegans, vegetarians or people on the Paleo or Autoimmune Paleo (AIP) diet.

I first made these cookies as a treat for my sweet-tooth husband back when he was trying the AIP diet back in January. If you’ve never heard of the AIP diet, you can read more about the diet and our experience with it here.

You might be wondering how a cookie can be “chocolate-free” and still taste like chocolate. The secret is carob powder, which is derived from the sweet pulp of the pods of the Carob tree. Carob powder tastes similar to chocolate, but is caffeine-free and rich in fiber. I was able to find it at my local grocer store, but you may have to order it online if you can’t find it in your area.

I hope you enjoy these tasty little cookies. I’m going to be sharing my recipe for the allergy-friendly ginger cookies also pictured above next week, so stay tuned!

P.S. You can also tell yourself these are healthy because they have some avocado in them. 😉

How to Make Everything-Free “Chocolate” Carob Cookies

Ingredients

1/2 cup coconut flour
3 TBS carob powder
2 TBS tapioca starch
1/4 tsp baking soda
1/4 cup filtered water
1/4 cup coconut oil
3 TBS honey
1 TBS molasses
1/2 avocado, mashed

Preparation

Mix the dry ingredients together.

Add the avocado, water, coconut oil, molasses, and honey and mix until fully combined.

Scoop 1 TBS sized balls onto a cookie sheet and flatten slightly.

Bake at 375 degrees F for 12-14 minutes. Transfer to a wire rack after 2 minutes to cool.


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