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.


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Entrées, Food

Maple-Ginger Salmon

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

Here’s a new recipe that our family loves! It’s a sweet and savory salmon filet with a touch of spice.

Lately our family has been eating more fish. I used to take fish oil supplements to make sure that I was getting enough omega-3 fatty acids. These fatty acids are important for bone and brain health so I didn’t want to be missing out, especially while pregnant and nursing. But supplements are expensive!

After mulling it over, I decided that eating fish is better than taking omega-3 supplements for a couple reasons. First, instead of consuming a highly processed capsule, you are eating a whole food which contains other important nutrients like selenium, B vitamins, potassium, copper, magnesium, iron and zinc. Second, it’s cheaper. Instead of buying something extra, you’re just buying food – something you already do.

Now I know that fish can be expensive, but there are a couple ways to save money. One way is to choose frozen or canned fish over fresh. Another is to choose smaller fish, like Atlantic Mackerel or sardines, instead of larger fish like salmon.

If you decide to incorporate more fish into your meals, be sure to choose low mercury fish that are high in omega-3 fatty acids and aim for 2-3 servings per week. Here’s a list of the top 9 fish that meet these criteria.

This recipe features salmon, which is a great low mercury, high omega-3 fish. I hope you will enjoy this recipe as much as we did!

How to Make Maple-Ginger Baked Salmon

Ingredients

4 4oz salmon fillets
6 TBS avocado oil
2 TBS balsamic vinegar
2 TBS maple syrup
1 TBS powdered ginger
1 TBS dried thyme

Preparation

Preheat oven to 400 degrees F.

Mix together oil, vinegar, syrup, ginger and thyme in a gallon-sized ziplock bag.

Dry salmon fillets with a paper towel and place them in the bag to marinate for at least 15 minutes but no more than 30 minutes. Make sure that the fish is fully covered and refrigerated while it is marinating.

Place salmon with its skin facing down on a lined baking sheet and bake for 8-10 minutes until flesh is opaque and flakes with a fork.


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Entrées, Food

Sushi Salad with Soy-Lime Dressing

Dairy-free, Egg-free, Gluten-free, Low-FODMAP, Nut-free, Vegan

I can’t even begin to tell you how many limes I’ve eaten lately. I originally bought a bag of them at the store, because it was almost cheaper than buying a couple of limes individually. But then we started ordering seasonal organic produce online through Misfits Market , and limes must be in season because we’ve received a handful or so each week for the past two weeks. Thankfully, limes are versatile and make a great addition to a variety of dishes.

This sushi salad is probably one of my new favorite lime-inspired creations because it’s so flavorful and refreshing. It is perfect for a low-fuss weeknight lunch or dinner because it’s quick, easy and healthy.

I recommend serving it with some kind of protein, like grilled fish, chicken, tofu or nuts to make it a complete meal. Avocado, sesame seeds and cucumber slices also make nice additions.

With a portion of protein, this recipe serves two people.

How to Make a Sushi Salad with Soy-Lime Dressing

Ingredients

Salad

2 c. cooked rice
4 tsp. rice vinegar
2 tsp. sugar
1/2 tsp. salt
2 sheets or nori, cut into strips
4 c. salad greens
2 carrots, peeled into ribbons

Dressing

2 TBS. lime juice
2 TBS. soy sauce
1 TBS. avocado oil
wasabi and pickled ginger to taste

Preparation

Mix the rice, vinegar, sugar, salt and nori together in a medium sized bowl and set aside. Arrange greens and carrot ribbons on a plate. Use a small bowl to shape rice and set atop salad.

Mix ingredients for the dressing together in a cup or small bowl. Drizzle the salad with dressing and add wasabi and ginger to taste.


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Interested in more recipes that feature limes? Check out my Cilantro-Lime Chicken Salad!

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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Entrées, Food

One-Pot Potato Curry

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

Yesterday we got our second shipment from Misfits Market, the organic produce subscription service we are trying out. I originally ordered their Madness box (which contains 18-20 lbs of fruits and veggies) thinking it would last us two weeks, but I was wrong. I guess we eat more fresh produce than I thought because I had to change my order to once a week!

Here’s what we got in our box this week.

I was pleased to see that we got several new veggies and fruits to try this week like strawberries, heirloom cherry tomatoes, butternut squash, and rainbow chard. We also got a couple turnips which I will be feeding to my husband because I just can’t stand turnips!

I decided to make a vegan potato curry using some of the limes, cherry tomatoes, and peppers that we received. Though it was my first time making potato curry, my husband and I both thought it was bowl-licking good and worthy of seconds. By itself, this curry serves two hungry adults and one toddler. Served with a side of rice, it will serve four or five people. I hope you enjoy it as much as we did!

Note: If you follow a Paleo diet, substitute the garbanzo beans for diced chicken and you will have a quick, easy, and delicious dinner!

How to Make Potato Curry

Ingredients

6 small red potatoes, diced
1 small red onion, chopped
1 bell pepper, chopped
4 cloves of garlic, chopped
1 15 oz. can of garbanzo beans, drained
1 15 oz. can of coconut milk
2 limes, juiced (3-4 TBS juice)
1 TBS ground ginger
1 tsp garam masala
1 tsp garlic powder
1 tsp ground turmeric
1/2 tsp dried cilantro
1/2 tsp salt
12 cherry tomatoes, halved
8 kale leaves, chopped
6 basil leaves, chopped

Preparation

Saute potatoes, onion, pepper, and garlic over medium heat for 10 minutes.

Mix in garbanzo beans, coconut milk, lime juice, and spices. Simmer until potatoes are soft. Stir occasionally.

Add in tomatoes, kale and basil leaves and simmer until leaves are wilted. Serve and enjoy.


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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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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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