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.


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

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!


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

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.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

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.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.