This cross between a curry and stir fry is the ultimate comfort meal. Warming spices, hearty chicken and veggies, and creamy coconut milk make this paleo and AIP dish the perfect dinner option.
paleo chicken curry stir fry
A curried stir fry, that’s quite the name, isn’t it? I’m aware that is a bit confusing, but this recipe is most definitely a cross between a stir-fry and a curry! This chicken and vegetable dish contains coconut milk and curry spices, but everything is stir-fried before adding the creamy sauce. This chicken stir fry situation is completely autoimmune paleo friendly, nightshade free, and low FODMAP. It is the perfect example of how allergy friendly food can still be flavorful and delicious!
aip and dairy free chicken and vegetable curry
How to Make Curried Chicken and Veggie Stir Fry
To make this delicious paleo dinner, you’ll stir fry a host of vibrant vegetables (this dish is very veggie heavy to pack in the nutrients and fiber!). Then you’ll add some chopped chicken breast, along with plenty of ginger and turmeric. The sauce comes together with a mix of coconut milk and coconut aminos. And just like that, you have curried stir fry!
autoimmune paleo chicken and veggie stir fry curry
This cross between a curry and stir fry is the ultimate comfort meal. Warming spices, hearty chicken and veggies, and creamy coconut milk make this paleo and AIP dish the perfect dinner option.
1-2tspturmeric powderdepending how much you like it
1/2tspcinnamon
1tspground ginger
Instructions
Heat your oil and grated ginger in a large, heavy bottom frying pan over medium high heat for about 1-2 minutes, until ginger becomes fragrant.
Add broccoli and water chestnuts, sautéing for about 10 minutes until broccoli becomes darker in color and softens slightly. Add 1/2 cup of broth as veggies start to stick to the pan.
Add the yellow squash and cook for 5 more minutes before adding the chicken, coconut aminos, and salt.
Cook for 7-10 minutes, until chicken is almost cooked through (outside is white). Then, add the bok choy, coconut milk, remaining broth, turmeric, cinnamon, and ginger. Mix everything together and bring to slow boil, then reduce to simmer and cover. Simmer for 10 minutes until the chicken is cooked through and veggies have softened/cooked completely.
I’ve been making this quick and easy pumpkin mug muffin for a couple years now, but I’ve never shared it. Mostly because I always make it at 10 pm at night for dessert and there isn’t exactly quality lighting at that time. I finally got myself together and made this during the day so I could take some pictures and share the full recipe with all of you.
By now, you probably know that I can’t go to sleep without dessert at the end of the day. And if I haven’t had time to bake something that week, this is my go-to! It’s quick, easy, and healthy. It does the job! There is no added sugar or nasty ingredients and you can top it with whatever you like to really make it your own.
It is made in the microwave (I know, I know, THE MICROWAVE!), but, honestly, sometimes convenience for the sake of a meal is more important.
3-Minute Pumpkin Mug Muffin
Serves 1
Ingredients:
-1 tbs. coconut flour
-1 tbs. tapioca or arrowroot starch or cassava flour
-1 tbs. vanilla protein powder (I use Nuzest, but other varieties should work)*
-1/8 tsp. baking soda
-1 tsp. apple cider vinegar
-1 rounded tbs. canned pumpkin puree or half a small mashed banana
Meatloaf can make life so much easier. Throw a bunch of meat in a pan, cook it, and you have food for a few days. But plain ‘ol meatloaf is so boring, so of course I had to jazz it up, specifically with loads of veggies to make it more filling and nutritious!
Zucchini is always a great way to add bulk to dishes and it works very well in loaves (think: zucchini bread!). I like to have leafy greens at every meal, so I tossed some kale into this loaf to satisfy that need! I use a couple herbs and the perfect amount of sea salt to keep this dish nightshade free, but still flavor packed.
Veggie Packed Meatloaf
Serves 4-6
Ingredients:
1/2 a bunch of kale
1 large zucchini, shredded
1 tbs. each of sage and thyme
1 tsp. sea salt
2 lbs ground meat (I used a combo of beef and lamb but pork or turkey thigh along with beef would also be great)
3-4 slices of bacon
Preheat oven to 425 F.
Wash, de-stem, and finely chop your kale.
Heat some water in a frying pan and add the shredded zucchini and kale. Sauté/steam for about 7 minutes, until kale is darker and cooked down.
Mix the veggies with the seasonings and ground meat in a large bowl.
Press the meatloaf mixture into a loaf pan. Lay the strips of bacon over the top, tucking ends in.
Bake for about 40-45 minutes, until inside is just barely pink. Pour off the excess liquid (I like to save for reheating leftovers or cooking other foods in it). Broil for another 10 minutes to crisp the bacon.
Let cool for 10 minutes before slicing and serving.
This recipe is based off of one posted by Grazed & Enthused. It is quite similar, so I don’t want to take credit here, but I adjusted it to be low-FODMAP and nightshade free. That is why the Lebanese is in quotes… there is no garlic! I wasn’t sure what else to call this though.
This chicken turned out SO delicious. It is a relatively simple recipe that would be great to serve at a dinner party. I’ve fallen in love with chicken thighs over the last year, especially skin on so I can get that delicious crispy chicken.
Crispy Lebanese Chicken Thighs
Serves 3-6
Ingredients:
6 bone-in, skin-on chicken thighs
Juice of 1 lemon
1 tbs. of olive oil plus another 1 tsp- 1tbs for cooking
1 tbs. dried oregano
1/2 tsp. cinnamon
1/2 tsp. turmeric
1/2 tsp. salt
Mix 1 tbs. of olive oil and all of the other ingredients, except the chicken, in a small bowl. Place the chicken in a ziplock bag and pour the marinade over it. Zip the bag closed and rub the chicken around in the marinade, making sure everything gets covered.
Let sit in the fridge for AT LEAST 30 minutes.
Heat 1/2 tbs. olive oil in a nonstick, large skillet over medium heat. Once oil sizzles when you flick some water onto it, place the chicken thighs skin side down. Cook for about 10 minutes, until skin is nice and crispy.
Flip the chicken over and cover the pan. Cooking for another 5-8 minutes until chicken is almost done. Remove the cover and let cook until chicken is completely done. You may flip the chicken at this point again to get a nice fresh crisp on the skin before serving.
Thanksgiving is coming up in America, which means holiday recipes! But this time of year can be stressful and many are burnt out by the end of the year, so easy holiday recipes means more time to enjoy family, friends, and the actual holidays themselves. This recipe is only four ingredients (okay five if you count the salt) and very simple to make.
allergy friendly cinnamon and ginger roasted carrots
I utilize ginger and cinnamon not only because they go fantastic with the sweetness from the carrots and are two of my favorite spices, but also for their health benefits. Check it out:
Did you know cinnamon is great for balancing blood sugar? The perfect spice to include on a day where you’ll be eating a lot. It’s also great for fighting infections and lowering inflammation.
I’ve talked about ginger quite a bit because it’s my all time favorite, but it’s also a great anti-inflammatory, fantastic for digestion, and has been shown to help balance blood sugar and cholesterol.
Utilizing these two spices during the holiday season is fantastic with all the heavy food this time of year!
This simple, easy side dish will make holiday or weeknight cooking easier! This recipe is only five ingredients, but packed with flavor, fiber, and gut healthy benefits.
Servings 4people
Author Victoria Faling
Ingredients
2lbs.rainbow carrots
2Tbspcoconut oil
1tspground ginger
1tspground cinnamon
1/2tsppink himalayan salt
Instructions
Preheat the oven to 425F
Line 2 baking sheets with parchment paper.
Trim your carrots then cut in half lengthwise and lay in one even layer on the baking sheets.
Toss carrots in oil to fully coat.
Mix the ginger, cinnamon, and salt in a small bowl then sprinkle the carrots with the mixture.
Roast for about 35-45 minutes, flipping half way, until the carrots are fork tender and just beginning to crisp.
This easy AIP Beef Stew is perfect for when you need a hearty meal, but don’t have the time to deal with any fancy cooking. Completely AIP compliant and nightshade free, this slow cooker beef stew can be made in the crockpot or instant pot.
AIP beef stew
This AIP beef stew recipe is for my all my IBS and digestive issue babes. I know it’s hard to find recipes when your diet is limited and you can’t have FODMAPS or nightshades or spices. For many years, I had to eat low FODMAP and nightshade free as I healed my gut. This recipe was one of my go-to’s to pack in nutrients. This slow cooker beef stew uses herbs instead of spices, is nightshade free and low FODMAP, and I find it just as delicious and satisfying.
Many stews call for braising the meat beforehand, but I often don’t have the time to deal with that if I’m putting this stew on in the morning before work. You can certainly take the time to do that extra step, but if you don’t want to deal with that, you don’t have to! For this easy beef stew, we are just throwing everything into the slow cooker and letting it do all the work.
slow cooker AIP beef stew
AIP Beef Stew Ingredients
Beef stew meat:I love buying pre-cut beef stew meat at the store to make life easier.
Fennel: a great low FODMAP alternative to onion.
Carrots
Parsnips
Celery
Sweet potato
Broth: chicken, beef, or vegetable broth will work in this recipe. Homemade, bone broth, or regular broth.
Thyme: we are sticking to delicious herbs to flavor this stew.
Rosemary: we are sticking to delicious herbs to flavor this stew.
Salt
How to Make AIP Beef Stew
Add everything into the Crockpot or Instant Pot and mix to combine.
Cook for 8 hours on low (use the slow cooker function if using an Instant Pot).
It’s really that easy and simple!
Substitutions and Variations
The best part about beef stew or dump-it slow cooker recipes is that you can really use whatever veggies you have on hand.
Feel free to use potatoes instead of sweet potatoes if you tolerate them.
Add turnips or other root veggies if that’s what you have around
Use onion instead of fennel if you tolerate FODMAP’s
Remember to use a broth without onion or garlic if you have issues with FODMAP’s.
This AIP and Paleo beef stew is also nightshade free, flavored with herbs instead of spices. It’s the perfect gut-healing stew to warm on those cold winter days!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
