Skillet Herbed Japanese Sweet Potatoes (Paleo and Vegan)

Skillet Herbed Japanese Sweet Potatoes (Paleo and Vegan)

This is the best way to cook Japanese sweet potatoes! These crispy sweet and salty, herby and buttery Japanese sweet potatoes will become a staple recipe in your household.

skillet rosemary japanese sweet potatoes
skillet rosemary japanese sweet potatoes

Japanese sweet potatoes are by far my favorite sweet potato variety. I use them in so many ways and for so many dishes. Did you know that you can even mash them and mix them with flour to create a dough for baking?! This recipe, though, is my favorite savory way to make Japanese sweet potatoes.

This sweet potato side dish is completely gluten free, Paleo, vegan, and autoimmune paleo making it the perfect allergy friendly side dish that everyone can enjoy! It’s the perfect dish to feed the family, make for a dinner party, or bring to a get together.

skillet herbed japanese sweet potatoes
skillet herbed japanese sweet potatoes

How to make skillet herbed Japanese sweet potatoes

Ingredients

  • Japanese sweet potatoes
  • Garlic infused olive oil
  • Butter, vegan butter, or coconut oil
  • Fresh rosemary
  • Fresh thyme
  • Salt preferably
  • Coconut aminos

Instructions

  • First, chop your sweet potatoes into cubes.
  • Steam sweet potatoes for ~10 minutes until almost done, but not fully cooked through.
  • Add your oil and butter to a large skillet over medium high heat until butter/coconut oil is melted. Add the sweet potatoes in an even layer. Cook for 5-7 minutes until one side is golden, then mix and cook 5-7 minutes more per side until potatoes are getting golden and crispy on all sides.

skillet japanese sweet potatoes
skillet japanese sweet potatoes

Do I have to use Japanese sweet potatoes?

This recipe tastes best with Japanese sweet potatoes and is designed around the flavor profile of them, but you can use white sweet potatoes, golden potatoes, or fingerling potatoes. I do not suggest using orange sweet potatoes or yams.

Where can I get garlic infused olive oil? Do I have to use that?

Most olive oil stores carry garlic infused olive oil. It’s a great low FODMAP option to still add flavor to recipes. I don’t tolerate eating garlic, so I use this olive oil instead. If you can’t access it or can eat garlic, you can just use regular olive oil and add a few minced cloves of garlic.

Fresh or dried herbs?

This recipe calls for fresh thyme and rosemary which provide a lot of flavor. I have made this recipe with dried herbs and it still tastes great. You may just want to increase the amount to 2 tsp of each!

skillet japanese sweet potatoes
skillet japanese sweet potatoes

Skillet Herbed Japanese Sweet Potatoes

These herbed Japanese sweet potatoes are salty and sweet, buttery and crispy. Completely paleo, vegan, and gluten free, this easy side dish is super addicting and the best way to make savory Japanese sweet potatoes.
Course Side Dish
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, paleo, sweet potatoes, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1.5 lbs Japanese sweet potatoes
  • 2 Tbsp garlic infused olive oil*
  • 2 Tbsp butter, vegan butter, or coconut oil
  • 1 heaping tsp fresh rosemary, chopped**
  • 1 heaping tsp fresh thyme, chopped**
  • 1 tsp salt preferably flaky
  • 1/4 cup coconut aminos

Instructions

  • First, chop your sweet potatoes into cubes.
  • Steam sweet potatoes for ~10 minutes until almost done, but not fully cooked through.
  • Add your oil and butter to a large skillet over medium high heat until butter/coconut oil is melted. Add the sweet potatoes in an even layer. Cook for 5-7 minutes until one side is golden, then mix and cook 5-7 minutes more per side until potatoes are getting golden and crispy on all sides.
  • Add the herbs, salt, and aminos. Mix and cook another 5 minutes.
  • Serve immediately.

Notes

*or 2 tbsp olive oil and maybe 1-2 garlic cloves minced.
 
**I have made this with dried herbs before too and it works!
Paleo Strawberry-Peach Crumble (Gluten Free, Dairy Free)

Paleo Strawberry-Peach Crumble (Gluten Free, Dairy Free)

Fresh fruit is topped with a completely gluten free crumble topping to make the easiest and yummiest summer Paleo Crumble dessert!

paleo fruit crumble
paleo fruit crumble

I’ve been making this crumble for years and after sharing the recipe with my mom, she’s now made it more than me. You could say this is a go-to dessert recipe in our house. We love making it with fresh summer fruit. It truly highlights the natural sweetness of fruit and has the perfect amount of doughy crumble topping.

Besides being an easy dessert recipe, the second best part about this fruit crumble is that is allergy friendly. It is completely gluten free, vegan, Paleo and Autoimmune Paleo friendly!

gluten free strawberry peach crumble
gluten free strawberry peach crumble

How to Make Paleo Fruit Crumble

This fruit crumble is super easy to make and the perfect dessert to whip up when you’re craving something sweet or need a last minute dessert for a get together.

Gluten Free Crumble Ingredients

  • Peaches
  • Strawberries
  • Coconut Sugar
  • Lemon Juice
  • Tapioca or arrowroot starch
  • Tigernut flour or almond flour (to keep this recipe nut free and AIP, use tigernut flour)
  • Coconut flakes or oats
  • Cinnamon
  • Salt
  • Maple Syrup
  • Coconut Oil
  • Vanilla

Instructions

  • Preheat oven to 350F.
  • Stir all the fruit filling ingredients together and pour into a 9×9 inch baking dish. Set aside while you make the topping.
  • For the topping, whisk together the dry ingredients. 
  • Add the maple syrup, 2 Tbsp of oil, and vanilla extract. Mix to combine. If the dough is too crumbly, add more oil. The dough should be somewhat whet and hold together.
  • Sprinkle the topping evenly over the fruit and bake for ~30 minutes until golden.
  • Let cool slightly before serving.

gluten free and paleo strawberry peach crumble
gluten free and paleo strawberry peach crumble

Fruit Crumble Ingredient Notes

Can I use other fruit?

Yes! You can truly use whatever combination of fruit you want. You’ll need about 6-8 cups of fruit. I also love making this with rhubarb. The only change you need to make if using rhubarb, is that you’ll first want to sauté the rhubarb with the filling ingredients over low heat to soften it slightly. Peach and rhubarb, strawberry and rhubarb… it’s all delicious!

Can I use frozen fruit?

Technically you can. I suggest de-frosting the fruit first and pouring off some of the juice. This crumble truly tastes best with fresh fruit, though!

What if I’m not Paleo?

If you just want to make a gluten free crumble and don’t care about it being completely grain free, feel free to use gluten free oats instead of the coconut and gluten free flour instead of the starch. You’ll still want to use tigernut or almond flour, though.

gluten free and paleo fruit crumble
gluten free and paleo fruit crumble
tigernut flour

Paleo Strawberry Peach Crumble

This easy crumble can be made year round with almost any fruit, but it's a go-to summer dessert with all the fresh berries! Topped with a fully paleo, gluten free, and vegan crumble, you'll love this simple dessert recipe.
Course Dessert
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, paleo
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people
Author Victoria Faling

Ingredients

Fruit Filling

  • 3 peaches, chopped
  • 2-3 cups strawberries, chopped
  • 1 Tbsp coconut sugar
  • Juice of half a lemon
  • 2 Tbsp tapioca or arrowroot starch

Crumble Topping

  • 1 1/4 cup tigernut flour or almond flour
  • 1/2 cup shredded coconut or gluten free oats
  • 1/4 cup tapioca starch or gluten free flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup maple syrup
  • 2-4 Tbsp melted coconut oil
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350F.
  • Stir all the fruit filling ingredients together and pour into a 9×9 inch baking dish. Set aside while you make the topping.
  • For the topping, whisk together the dry ingredients.
  • Add the maple syrup, 2 Tbsp of oil, and vanilla extract. Mix to combine. If the dough is too crumbly, add more oil. The dough should be somewhat whet and hold together.
  • Sprinkle the topping evenly over the fruit and bake for ~30 minutes until golden.
  • Let cool slightly before serving. Keep stored in the fridge.
Air Fryer Paleo Popcorn Chicken (Gluten Free & Dairy Free)

Air Fryer Paleo Popcorn Chicken (Gluten Free & Dairy Free)

This Paleo Popcorn Chicken is healthier and allergy friendly. It is made in the air fryer for the crispiest texture without all the added oil of frying.

paleo popcorn chicken
paleo popcorn chicken

What’s not to love about popcorn chicken? It’s high protein, crunchy, and salty! But traditional popcorn chicken is usually made with corn flour and fried in inflammatory oils. So, let me teach you how to make an easier, healthier popcorn chicken at home.

My paleo popcorn chicken is also completely gluten free and dairy free. It’s allergy friendly and can be made egg free too!

gluten free and paleo popcorn chicken
gluten free and paleo popcorn chicken

Paleo Popcorn Chicken

Popcorn Chicken Ingredients:

  • Chicken breast: you can also use dark meat if you prefer
  • Plantain chips: there are many different brands out there. If you are watching your seed oil intake, be sure to use a brand that makes their chips with coconut or avocado oil!
  • Tapioca or arrowroot starch: this is for the breading
  • Eggs: for getting the coating to stick. See below for substitutions!
  • Salt and spices to taste: add things like garlic powder, onion powder, or paprika.

Instructions:

  • Dice the chicken.
  • Blitz the chips, starch, and any spices in a food processor. Pour this mixture into a large bowl.
  • Whisk eggs in a small bowl.
  • Line up egg, chip mixture, and air fryer basket.
  • Dip the chicken in the eggs then coat in the chip mixture. Line chicken in an even layer in air fryer basket (you may have to cook in batches).
  • Air fry at 350F for 7-10 minutes until chicken is done. 

What if I can’t have egg?

If you can’t eat eggs, but still want to make this gluten free popcorn chicken, use a mixture of milk and oil. Combine 1 cup of milk mixed with 1 Tbsp of oil, whisk and use instead of the eggs. This will make this recipe completely autoimmune paleo friendly too!

What if I don’t have an air fryer?

If you don’t have an air fryer, you can try baking the popcorn chicken in the oven. Although I have not tested this method myself, I think it would still work fine! Try baking at 350F for 10-15 minutes. You could even broil the chicken for a couple minutes at the end to get it extra crispy.

gluten free and paleo popcorn chicken
gluten free and paleo popcorn chicken

More easy dinner recipes

Gluten Free Sloppy Joes

AIP Beef Stir Fry

Healthy Marry Me Chicken

Paleo Popcorn Chicken

This healthier and allergy friendly popcorn chicken is Paleo, gluten free, and dairy free. Plantain chips provide that crisp and we get the perfect crunch from cooking everything in the air fryer.
Course Main Course
Cuisine American
Keyword dairy free, gluten free, healthy, paleo
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Victoria Faling

Equipment

Ingredients

  • 1 lbs chicken breast diced
  • 1 bag plantain chips
  • 2 Tbsp tapioca or arrowroot starch
  • 2 eggs see notes above for egg subs
  • Salt and spices to taste*

Instructions

  • Start by dicing your chicken into cubes.
  • Blitz the chips, starch, and any spices you are using together in the food processor until the chips are in crumbs. You can also do this in a bag, if needed. Pour this mixture into a large bowl.
  • Whisk the eggs in a small bowl.
  • Line up your egg, chip mixture, and air fryer basket.
  • Dip the chicken in the eggs then coat in the chip mixture. Line chicken in an even layer in air fryer basket (you may have to cook in batches).
  • Air fry at 350F for 7-10 minutes until chicken is done.
  • Enjoy!

Notes

If you like a little kick or want extra flavor, feel free to add some garlic or onion powder, paprika, or your other favorite spices!
Easy Dairy Free Vanilla Ice Cream (Paleo & AIP)

Easy Dairy Free Vanilla Ice Cream (Paleo & AIP)

This homemade Dairy Free Vanilla Ice Cream is the perfect summer treat! It’s easy, allergy friendly, and only a handful of ingredients, plus it can be made completely vegan.

vegan vanilla ice cream
dairy free vanilla ice cream

Summer calls for ice cream, right? Well, anytime calls for ice cream really ;), but summer does 100%. I got an ice cream maker for Christmas and I’ve been a bit obsessed. I haven’t made anything too fancy yet, but I have a lot of ideas in mind. I was craving just a good, basic vanilla ice cream recently so I had to share the recipe.

The best part about this homemade ice cream is that it fits most diets! It can be made vegan, it’s gluten free, dairy free, refined sugar free, nut free, Paleo, and can be made AIP. This is just your reminder that you can eat amazing, fun foods no matter what your food allergies are! My website is packed with allergy friendly recipes, so make sure to explore because I promise there is something for everyone here.

dairy free vanilla ice cream
dairy free vanilla ice cream

How to Make Dairy Free Ice Cream

In this recipe, I share both a more traditional version made with egg yolks and a completely vegan option.

Ingredients:

-2 cans full fat coconut milk

-1/2 cup maple syrup

-1/4 cup coconut sugar

-1/2-1 vanilla bean, optional

-1/4 tsp. salt

-4 egg yolks OR 1/4 cup tapioca or arrowroot starch to keep it vegan

-2 tsp. vanilla extract

Process:

  • Blend the coconut milk, maple syrup, sugar, and seeds from the vanilla bean in a blender until combined.
  • Transfer the mixture to a saucepan and heat over medium-low heat. While your base begins to heat, whisk your egg yolks together in a small bowl. When the mixture is warm to the touch but not hot, mix 1/4 cup of the ice cream base with the egg yolks OR starch. Whisk to combine then add it to the base in the saucepan.
  • Stirring occasionally, heat your entire ice cream mixture until it just begins to thicken slightly and the mixture coats the back of a spoon. This will take about 10 minutes, depending on your stove.
  • Once it has reached the right consistency, let cool at room temperature before placing in the fridge to finish cooling.
  • Once your base has cooled, add it to your ice cream maker following the manufacturers directions. I’ve found that it takes 15-20 minutes for my ice cream to churn, at which point you usually have a soft serve consistency. Transfer to an ice cream container, freezer safe glass dish, or loaf pan lined with parchment paper (top with wax paper or plastic wrap pressed against the ice cream) and leave in the freezer for several hours or overnight to harden completely.

dairy free vanilla ice cream
dairy free vanilla ice cream

Dairy Free Ice Cream Notes

Ingredients:

  • This recipe uses coconut milk as the base to provide that creamy, milky flavor.
  • To create more a custard, you can use egg yolks in this recipe, but to keep it completely vegan, I provide an alternative with tapioca starch.
  • I use a combination of coconut sugar and maple syrup to sweeten this ice cream, but you can always use just one. Since both of these sweeteners are brown, they can add a bit of color to the ice cream. If you want a more pure white, use white sugar!

What if I don’t have an ice cream maker?

If you don’t have an ice cream maker, you can always put the base into a freezer safe dish and whisk it every 30 minutes until it freezes. It won’t be quite as smooth, but it works in a pinch. This method is a little more time intensive as you do want to keep stirring the ice cream.

Why use egg yolks or starch?

Egg yolks or starch help the ice cream get that smooth, creamer texture without just being a frozen solid milk cube. They allow the ice cream to have some give and softness to it. Homemade ice cream is never quite as soft as store bought due to all the additives and gums they add, but we can at least soften it up a bit at home.

Dairy Free Vanilla Ice Cream

This dairy free vanilla ice cream can also be made completely vegan. It’s smooth and creamy, the perfect allergy friendly summer treat.
Course Dessert
Cuisine American
Keyword AIP, autoimmune paleo, dairy free, gluten free, vegan
Prep Time 20 minutes
Total Time 6 hours
Servings 8 servings
Author Victoria Faling

Ingredients

  • 2 cans full fat coconut milk
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1/2-1 vanilla bean depending on how strong you like the vanilla flavor
  • 1/4 tsp salt I like using a thick flaked salt
  • 1/4 cup tapioca or arrowroot starch OR 4 egg yolks
  • 2 tsp vanilla extract

Instructions

  • Blend the coconut milk, maple syrup, sugar, and seeds from the vanilla bean in a blender until combined. Or whisk them well in a saucepan.
  • Transfer the mixture to a saucepan and heat over medium-low heat. While your base begins to heat, whisk together the egg yolks in a small bowl. When the base is warm to the touch, but not hot, add 1/4 cup to the egg yolks OR to the starch and whisk to combine. Add this back to the base in the saucepan.
  • Stirring occasionally, heat your entire ice cream mixture until it starts to thicken slightly. It should coat the back of a spoon when ready. This will take about 10 minutes, depending on your stove.
  • Turn off the heat and let the mixture cool for about 20 minutes at room temperature before transferring to the fridge to cool off completely.
  • Once your base has cooled, add it to your ice cream maker following the manufacturers directions. I’ve found that it takes 15-20 minutes for my ice cream to churn, at which point you usually have a soft serve consistency. Transfer to an ice cream container, freezer safe glass dish, or loaf pan lined with parchment paper (top with wax paper or plastic wrap pressed against the ice cream) and leave in the freezer for several hours or overnight to harden completely.
  • I suggest taking the ice cream out 5-15 minutes (depending on the temp in your house and how soft you like your ice cream) before serving so it can soften enough to scoop.
Allergy Friendly Spinach Pesto (Nut Free, Low FODMAP and Vegan)

Allergy Friendly Spinach Pesto (Nut Free, Low FODMAP and Vegan)

This healthy homemade pesto is completely allergy friendly and easy to make. It’s packed with flavor and a quick sauce to whip up for dinner. The spinach gives this dairy free pesto a nutritional boost, while the basil provides all the delicious taste!

low FODMAP spinach pesto
low FODMAP spinach pesto

Many store-bought pestos contain nuts, cheese, and garlic, but if you’ve got food allergies/intolerances and GI issues, these ingredients are likely to set you off. It was impossible to find safe and healthy pestos at the store, so I started making my own. Pesto is super easy to make and the best part about making a homemade variety is that you can adjust the flavors to your liking. I’ve been whipping up this super quick and easy pesto for years and figured I better finally get this recipe on the my website and share it!

allergy free vegan pesto
allergy free vegan pesto

This pesto is packed with an extra punch of nutrients from the spinach. The other ingredients are simple- olive oil, basil, and salt! It’s that simple. This pesto is completely allergy friendly, being gluten-free, AIP/paleo, and vegan, plus no garlic so it is low FODMAP! Gut friendly, nutrient packed, and healthy ingredients.

Allergy Friendly Spinach Pesto

This easy and delicious homemade pesto is perfect for any diet. There are no major offenders and you can whip it up in just a couple of minutes! This pesto is nut-free, vegan, and low FODMAP
Course Main Course
Cuisine American
Keyword Easy, low fodmap, nut free, Simple, vegan
Total Time 5 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 3 cups spinach
  • 1 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 2-4 Tbsp nutritional yeast OPTIONAL

Instructions

  • Wash and dry the basil leaves.
  • Add everything to a small blender. Blend on high until smooth.
  • If needed, add more olive oil to achieve desired consistency.
  • Add nutritional yeast as desired for a more cheese-y flavor.
  • Store in an airtight container in the fridge for up to 5 days or freeze in ice cubes for later use.
Ginger Cabbage Recipe (AIP, Vegan)

Ginger Cabbage Recipe (AIP, Vegan)

This ginger cabbage recipe is super easy to make and it’s the perfect quick side dish for a weeknight meal or even a larger dinner affair. This cabbage is made on the stove, so it’s a sautéed cabbage with bold ginger flavor. All you have to do is sauté the cabbage with ginger, then add in some broth and coconut aminos. It really is that easy.

AIP gingered cabbage
AIP gingered cabbage

I’m obsessed with ginger… ginger anything and I’m happy! The more ginger the better. If you also love ginger, then you’ll love this recipe, too. Ginger is a fantastic spice with some amazing anti-inflammatory benefits. It’s also great for stomach upset and GI distress as well as improving nutrient absorption. Ginger stimulates circulation and can help support the immune system. It’s delicious and amazing for you!

AIP allergy friendly gingered cabbage
AIP allergy friendly gingered cabbage

AIP flour

AIP Gingered Cabbage

Course Side Dish
Cuisine American
Keyword digestion, Easy, ginger, sides, Simple, weeknight
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 0

Ingredients

  • 1 medium green cabbage chopped
  • 1 Tbsp coconut oil
  • 2 Tbsp peeled and grated fresh ginger root
  • 1/4 cup broth of choice bone broth, chicken broth, or vegetable broth works!
  • 1/2 Tbsp ground ginger
  • 2 Tbsp coconut aminos

Instructions

  • Slice your cabbage in quarters and de-core, then slice into thin strips.
  • Heat coconut oil over medium heat in a large skillet until melted. Add the grated ginger ginger and sauté for about 1 minute.
  • Add cabbage and cook stirring frequently for 3-4 minutes, until cabbage starts to soften.
  • While cabbage is cooking, whisk together the broth, ground ginger (you can leave this out if you prefer a more mild taste, this adds the last super kick of spice and ginger), and coconut aminos. Add this mixture to the cabbage and cook another 3-4 minutes until cabbage is soft.
  • Serve alongside your main!