Entrées

Green Bean and Potato Casserole with Melted Brie

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

green bean and potato casserole with melted brie

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.


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green bean and potato casserole with melted brie 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

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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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
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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easy vegan apple crisp recipe

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
Main Dish

Cilantro-Lime Chicken Salad

Autoimmune Paleo, Dairy-free, Egg-free, Gluten-free, Low-Carb, Low-FODMAP, Nut-free, Paleo

Updated February 28, 2020
Read Time: 4.9 minutes

chicken salad with carrots, cranberries, green onions, cilantro and lime

This is the perfect chicken salad for a summer picnic: refreshingly tangy and sweet with a satisfying crunch. Like many of the delicious recipes created in our kitchen, this one was born out of desperation: What on earth am I going to do with all these limes?!

In a moment of frugality, I had thought it would be a great idea to buy the 2 lb bag of limes instead of buying the two or three individual limes that I actually needed, because it was cheaper. But then I was stuck with a 2 lbs of limes and the burning question: what pairs well with limes?

Thankfully, it turns out that limes are a very versatile little citrus fruit. They can be used in a variety of dishes including taco skillets, pot roasts, curries, soups, and salads to name a few. Lime, paired with cilantro and dried cranberries, makes this delicious chicken salad stand out from the crowd.


How to Make Cilantro-Lime Chicken Salad

Ingredients

3-4 lbs of cooked chicken, shredded
6 carrots, peeled and diced
2/3 cup dried cranberries (1/3 cup for Low-FODMAP)
6 spring onions, chopped
1/2 cup avocado oil
1/2 cup lime juice
1 TBS maple syrup
1/2 tsp salt
1/4 tsp ground black pepper

Preparation

Mix and enjoy! For serving suggestions and storage tips, see below.

Notes: To keep this recipe Low-FODMAP, only use the green parts of the the spring onions and keep in mind that one FODMAP friendly serving of cranberries is 1 TBS per person. This recipe makes about 6 servings, so you will need to decrease the dried cranberries to 1/3 of a cup.

bowl of cilantro leaves and sliced limes

How to Serve Chicken Salad

This cilantro-lime chicken salad is good enough to eat right out of the bowl! But, if you’re looking for variety or serving this chicken salad to company, you might want to liven things up a little bit. Here are a few fun ways to serve chicken salad:

  • If you need a carb fix, try your chicken salad sandwich between two toasted slices of crusty artisan bread.
  • If you’re in a hurry and need to eat on-the-go, make a chicken salad pita pocket or wrap for a quick, portable, healthy meal.
  • If you’re following a low-carb diet, serve your chicken salad over a hearty salad and garnish with avocado.

What Goes Well With Chicken Salad?

Choosing a side dish for chicken salad can be difficult. You’ll want to choose a side dish that will balance out this protein-rich meal. Carbohydrates and vegetables are common suggestions. Here are a couple ideas:

  • If you’ve enveloped your chicken salad in a tasty carbohydrate, like a wrap or pita pocket, you might want to choose a hot soup or a fresh salad to complement your meal.
  • If you’ve served your chicken salad over greens, a warming soup or bowl of fresh berries makes a pleasant, low-carb side.

How Long Does Homemade Chicken Salad Last?

In our house, this chicken salad never lasts more than a couple days! But that’s because we enjoy it so much. Refrigerated at 40 degrees or below, homemade chicken salad will last three to five days. But, if it’s been left out for two hours or more, it’s best to toss it to prevent food posioning. Use your judgement: if it smells weird or looks different, don’t eat it!


Can I Freeze Chicken Salad?

Unfortunately, chicken salad is not one of those foods that freeze well. Your once crunchy vegetables will lose their crispness and it will be very enjoyable. So, if you’re getting close to the three to five day mark and still have leftovers, bring some to work! Your co-workers will thank you.


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cilantro-lime chicken salad recipe
Desserts, Food

“Chocolate” Carob Cookies

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

Updated March 4, 2020
Read Time: 4.4 minutes

This allergy friendly cookie recipe is free from so many things that I like to call it my “Everything-Free” cookie recipe. The only thing it seems they are not free from is calories. (Sorry!)

These soft, cake-like cookies are a delicious treat for kids or adults with food allergies, and even multiple food allergies, because they are:

  • chocolate-free
  • dairy-free
  • egg-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.

If you’re used to making cookies with traditional ingredients like wheat flour, milk, eggs, chocolate and sugar, you will be in for a surprise! Read on to learn about some of the unique ingredients in this recipe and why they’re important.

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!

Chocolate-free “Chocolate” Cookies?

You might be wondering how a cookie can be “chocolate-free” and still taste and look like chocolate. The secret is Carob powder.

What is Carob powder? Carob powder is a substance made from the sweet pulp of the pods produced by the Carob tree. It has a taste similar to cocoa and chocolate and you can even make “hot cocoa” with carob powder! But, unlike chocolate and cocoa, carob powder is not derived from a seed and it is caffeine-free, making it a safe alternative to chocolate for those following the Autoimmune Paleo diet. It is also a handy chocolate alternative for anyone suffering from a chocolate allergy.

I was able to find it at my local grocery store, but you may have to order it online if you can’t find it in your area.


Tapioca Flour (Also Known As Tapioca Starch)

Tapioca flour (starch) is made from the root of the cassava plant. Many gluten-free recipes use tapioca flour to provide baked goods with a soft and springy texture or to promote browning. Since it is so starchy, tapioca flour is often used for thickening soups, sauces, and pie fillings. Tapioca flour is fairly easy to find and you should be able to locate it at your local grocer. For this recipe, I used the Bob’s Red Mill brand.


Avocado

Avocado in cookies?! It’s not as uncommon as you might think. Avocados are useful in baking because they function as a butter substitute and add a delicious moistness to whatever you are baking. In this recipe, they help to create the soft, cake-like texture that makes these allergy friendly cookies so delicious. Worried that your kids are going to taste the avocado in there? Don’t worry, the carob and honey (or molasses) will disguise it just fine, I promise.


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!

How to Make Everything-Free “Chocolate” Carob Cookies

Ingredients

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

Preparation

Mix the dry ingredients together.

Add the avocado, water, coconut oil, honey (or molasses) 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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