Sides

Roasted Butternut Squash

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

roasted and cubed butternut squash with cinnamon

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.


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roasted butternut squash recipe
Entrées

Beef-Sauerkraut Skillet

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

beef sauerkraut skillet

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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beef-sauerkraut skillet recipe

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

picture of a potroast with onions and carrots

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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rainbow vegetable potroast recipe
Desserts

Banana-Nut Bread

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

sliced loaf of banana nut bread

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.


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 banana nut bread recipe
Entrées, Food

Curry Stuffed Peppers

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

two curry stuffed peppers on a plate with a fork

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!

four curry stuffed peppers on a plate with garnishes

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.

Curry Stuffed Pepper Recipe

Disclaimer: As an Amazon Associate I earn from qualifying purchases. When you click on a link and make a purchase, I will earn a small commission at no additional cost to you. This commission helps me keep this website up and running!

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.


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curry stuffed peppers recipe

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Food, Sides

Carrot Top Pesto

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

carrot top pesto with rainbow carrots on a wooden cutting board

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!

pesto made with carrot greens topped with sliced almonds and surrounded by rainbow carrots

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.


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carrot top pesto
Entrées, Food

Beef and Potato Curry

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

potato curry with beef and tomatoes

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!

pair of boots next to two large potatoes

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.

bowl of beef and potato curry near a ginger root, bunch of parsley, and a tomato

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

Disclaimer: As an Amazon Associate I earn from qualifying purchases. When you click on a link and make a purchase, I will earn a small commission at no additional cost to you. This commission helps me keep this website up and running!

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.


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recipe for beef and potato curry

Desserts, Food

Easy Vegan Apple Crisp

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

vegan apple crisp in casserole dish near three red apples

What do you do when you’ve got a dozen apples and a rainy day? Make an apple crisp, of course! Apple crisps are an great way to take advantage of apple-picking season and to bring some fall flavor into your home…without rolling out any finicky pie crusts!

You’re going to love this apple crisp for a number of reasons: it’s easy to make, it’s allergy-friendly, and it’ll make your house smell great when you bake it! It also tastes better than your average apple crisp (and maybe your grandmother’s) because I’ve tweaked the traditional spice blend and reduced the sugar. The result is a sweet and tangy vegan apple crisp that’s sure to please the whole family.

Serve with a scoop of ice cream (or nice cream) and a drizzle of caramel sauce for a perfect fall treat.


Easy Vegan Apple Crisp Recipe

Disclaimer: As an Amazon Associate I earn from qualifying purchases. When you click on a link and make a purchase, I will earn a small commission at no additional cost to you. This commission helps me keep this website up and running!

Ingredients

For the Filling:
10 medium-sized apples (any variety), cored and sliced
2 TBS golden or white sugar
1/2 TBS apple cider vinegar
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg

For the Oat Crumble Topping:
1 cup Bob’s Red Mill Gluten-free All Purpose 1:1 Baking flour
3/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup solid coconut oil

Note: For a coconut allergy, substitute coconut oil with butter.

Preparation

Place sliced apples in a large bowl. In a small bowl, mix together sugar and spices. Pour the dry ingredients and the vinegar into the bowl of apples and toss to coat. Arrange the apple slices on the the bottom of a 9 x 11 inch baking dish and set aside.

In a large bowl, combine dry ingredients for the oat crumble topping. Then cut in the solid coconut oil until pea-sized clumps begin to form. Spread the topping evenly over the apple filling.

Bake at 350 degrees for 40-45 minutes. You’ll know it’s done when the apples are tender, the juices are bubbling, and the topping is beginning to turn golden brown.

slice of vegan apple crisp on a blue plate

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Want to try another fun fall recipe that’s also dairy, egg, and gluten-free? Try my vegan Green Tomato Mock Apple Crisp!

Entrées, Food, Sides

Roasted Butternut Squash and Apple Soup

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

bowl of creamy butternut soup with apples, cinnamon and ginger

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.

bowl of creamy butternut soup with apples, cinnamon and ginger

Disclaimer: As an Amazon Associate I earn from qualifying purchases. When you click on a link and make a purchase, I will earn a small commission at no additional cost to you. This commission helps me keep this website up and running!

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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recipe for roasted butternut apple soup
Entrées, Sides

Hearty Vegetable Soup

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

hearty vegetable soup with beans, carrots, summer squash and cabbage

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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hearty vegetable soup recipe