Crispy Smashed Japanese Sweet Potatoes (Paleo, Gluten-Free, Dairy-Free)

Crispy Smashed Japanese Sweet Potatoes (Paleo, Gluten-Free, Dairy-Free)

Japanese sweet potatoes are the superior sweet potato. They are so sweet and delicious! They pair well with almost anything and take on flavors in a lovely way. I eat them all the time, but wanted to find a new way to cook them. This crispy smashed version is fantastic.

After steaming the sweet potatoes, we’ll smash and broil them to get a crispy top. Of course, lots of oil and butter to keep them moist and delicious, plus some herbs for a little pop of flavor. This is a delicious, allergy friendly side dish that will please everyone!

Crispy Smashed Japanese Sweet Potatoes

This side dish is sure to please with it’s sweet and salty, soft and crunchy combo. We’re using my favorite sweet potatoes combined with aromatic herbs for a delicious potato dish!
Servings 0

Ingredients

  • 2-3 Japanese sweet potatoes
  • 2-3 tbsp olive oil I prefer the garlic infused kind
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 tbsp flakey sea salt
  • Butter of choice I used a vegan variety

Instructions

  • Chop your sweet potatoes into large chunks and steam until fork tender.
  • Preheat oven to broil as you prep the potatoes.
  • Spread steamed potatoes on a parchment baking sheet and use the bottom of a glass to smash them down slightly. They may stick, just smash and scrape off the bottom of the glass. This doesn’t have to look any type of way.
  • Once smashed, make sure the sweet potatoes are evenly spread out.
  • Drizzle with olive oil, enough to cover them generously. Then sprinkle the thyme, rosemary, and salt evenly over top.
  • Broil for 8-15 minutes. The time will depend on your oven. You want a light crisp on the top without burning them.

Paleo Ginger-Peach Galette (Gluten-Free, Dairy-Free, AIP Option)

Paleo Ginger-Peach Galette (Gluten-Free, Dairy-Free, AIP Option)

Peach season is the best season of the year! So I combined one of my favorite fruits with my favorite spice- ginger- and made this delicious gluten free, dairy free, and paleo Ginger Peach Galette. There is also an AIP option, so it’s very allergy friendly.

paleo ginger peach galette

Summer fruits are my absolute favorite, so I’m trying to take advantage by baking lots of delicious fruit-based recipes. I have a few more ideas to test out with peaches before the season comes to an end!

allergy friendly paleo ginger peach galette

paleo ginger peach galette

Paleo Ginger-Peach Galette

Galette’s are basically easier versions of pie so you don’t have to fussy and worry as much about the crust. This delicious Ginger-Peach Galette is completely allergy friendly and the perfect summer dinner party dessert!
Course Dessert
Cuisine American
Keyword ginger, peaches, Simple, summer
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Author Victoria Faling

Ingredients

Crust

  • 1 cup cassava flour
  • 1/4 cup Tigernut flour *can use more cassava or almond flour
  • 1 tsp cinnamon
  • 2 Tbsp coconut sugar
  • 1 egg whisked (use 2 tbs. of pumpkin puree for AIP)
  • 5 Tbsp butter or coconut oil
  • 2 Tbsp maple syrup

Filling

  • 4-5 peaches pitted and sliced
  • 2 tsp vanilla extract
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp arrowroot or tapioca starch
  • 2 Tbsp maple syrup
  • 2 Tbsp coconut sugar

Topping

  • 1 Tbsp of olive oil
  • 1/2 Tbsp ground ginger
  • 1 Tbsp coconut sugar

Instructions

  • Preheat oven to 400F.
  • Toss sliced peaches with the remaining filling ingredients and set aside.
  • Whisk dry ingredients for crust together then add whisked egg and remaining wet ingredients. Use a fork to cut the wet ingredients into the dry for a couple of minutes, then switch to your hands to combine everything fully and get a ball of dough.
  • Roll out the crust between 2 pieces of parchment paper. You can make whatever shape you want, but it should be about 12inch in diameter if it’s a circle.
  • Line your peach slices over the crust, leaving about 1/2-1inch of space around the border. Use the parchment paper to fold the crust over the edges of the peaches. If it cracks, that’s okay, just wet your finger and gently work the dough back together.
  • Brush the edges of the crust with the olive oil, then mix the sugar and ginger for the topping together and sprinkle around the edges. Use any extra to sprinkle over the top of the galette.
  • Bake for 40-50 min, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!

AIP & Vegan Fruit Dump-It Cake (Gluten-Free, Dairy-Free, Allergy-Free)

AIP & Vegan Fruit Dump-It Cake (Gluten-Free, Dairy-Free, Allergy-Free)

Need a quick and easy summer dessert for a get together or party? Or just to enjoy yourself? This is it! This cake is so easy to whip up- that’s why it’s called a dump-it cake. You basically just dump and bake.

allergy friendly AIP fruit dump-it cake

You can use whatever summer fruit you love. I chose peaches and strawberries, but I’ve also done this with rhubarb. This cake is gluten free with paleo & autoimmune paleo options, vegan, and completely allergy friendly. It’s the perfect treat to bring to a summer cookout, along with some fresh whipped cream, of course!

gluten free and vegan fruit dump it cake

Allergy Friendly Fruit Dump-It Cake

This delicious and easy fruit-dump it cake is completely allergy friendly, making it the perfect dessert to bring to any get together! It’s gluten-free, AIP, and vegan. You can use your favorite fruits or whatever you have around.
Course Dessert
Cuisine American
Keyword cake, Easy, fruit, peaches
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 9 people
Author Victoria Faling

Ingredients

  • 3 cups chopped fresh fruit (I used peaches and strawberries)
  • 1 Tbsp lemon juice
  • 1 Tbsp coconut sugar
  • 3 Tbsp coconut oil
  • 1 cup Tigernut flour or almond
  • 1/2 cup Beth Blends flour mix or 1:1 gluten free flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4-1 cup milk of choice

Instructions

  • Preheat oven to 350F.
  • Mix fruit, lemon juice, and sugar together in a bowl and set aside. If you use rhubarb, I highly suggest adding an extra tbs of sugar as rhubarb can be quite sour when baked.
  • Place coconut oil in a 9×9 baking dish and put it in the oven as it preheats, so oil melts.
  • Whisk dry ingredients together (flours, powder, salt) then add the maple syrup, vanilla, and 3/4 cup of milk.
  • Batter should be pretty runny, if not, add more milk.
  • Once coconut oil has melted, pour batter over the oil. You can tilt the dish side to side a little to evenly spread things, but don’t mix!
  • Dump the fruit evenly on top.
  • Bake for 45-50 minutes, until golden and a toothpick comes out just clean.
  • Let cool completely and enjoy with ice cream!

allergy friendly AIP fruit dump-it cake

Slow Cooker Orange & Apricot Chicken with Carrots (Paleo, Gluten Free)

Slow Cooker Orange & Apricot Chicken with Carrots (Paleo, Gluten Free)

A delicious and warming slow cooker meal, this Orange & Apricot Chicken is fully Paleo with an AIP option. This allergy friendly recipe is packed with flavor!

paleo orange and apricot chicken
paleo orange and apricot chicken

This slow cooker chicken recipe is one of my favorites. I used to make this weekly back in college because it’s an easy paleo recipe that is packed with protein. This flavorful orange chicken is marinated in fresh orange juice and delicious spices then paired with apricots and carrots. Trust me, it’s the perfect combination!

This gluten free chicken recipe is paleo, dairy free, and nut free. You can easily make this recipe completely AIP and nightshade free by eliminating the paprika, it’s not needed, but does add a little bit extra spice to the sweetness of the apricots.

slow cooker orange and apricot chicken with carrots
slow cooker orange and apricot chicken with carrots

Ingredients

  • Chicken breast
  • Oranges: the juice will be used to marinate the chicken in
  • Ground ginger: for a little bit of kick
  • Ground cinnamon: delicious, warming flavor
  • Nutmeg: more warming flavor
  • Paprika: compliments the other spices for a bit more flavor
  • Ground turmeric: anti inflammatory
  • Salt: flavor!
  • Dried apricots: add sweetness to this recipe, but pair perfectly with all the spices
  • Carrots: a hearty root vegetable that compliments the apricots, chicken and spices

Substitutions

  • Chicken: I have not tried this recipe with chicken thighs, but I think it could be delicious!
  • Spices: the combination of spices is what brings this dish together, but if you are AIP, substitute the nutmeg for mace and leave out the paprika.
  • Dried apricots: this dish is built around the apricots, so I highly suggest using them. You could always try dried prunes or figs, but I can’t promise the outcome.
  • Carrots: the carrots compliment the other flavors in this recipe, but you could try another root vegetable like sweet potato which has a similar flavor profile.

slow cooker paleo orange and apricot ginger chicken with carrots
slow cooker paleo orange and apricot ginger chicken with carrots

Crockpot vs. Instant Pot

Crockpot is a type of slow cooker that cooks dishes on a low heat over a prolonged period of time. This helps obtain delicate and juicy cuts of meat and soft vegetables.

The Instant Pot is a pressure cooker so it does the opposite of a slow cooker. It cooks things much quicker, but it is often a multi-cooker with other functions.

Crockpot chicken is always so tender and moist (honestly, slow cooker any meat!), but you can also use an Instant Pot on the slow cooker function. You will just pick the medium heat setting for the same amount of time. You also need to make sure there is at least 1 cup of liquid in the pot. I just add a little bit of broth or water to the leftover juice mixture that you will marinate the chicken in to reach 1 cup, then add that to the pot.

I love using either device on the slow cooker setting because you just put everything in, walk away, and then you have a delicious dinner ready to go when you get home at the end of the day! Slow cooker recipes are some of my favorites.

Storage

Keep leftovers stored in an airtight container in the fridge for up to 3 days.

This recipe tastes best fresh and I don’t advise freezing, as it doesn’t freeze great. But, if you decide to freeze leftovers, portion them into individual, freezer safe containers and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and warm in the oven at 300F for 45 minutes.

More slow cooker and Instant Pot recipes

Slow Cooker Paleo Beef Stew

Instant Pot Chicken and White Bean Soup

paleo flour

Slow Cooker Orange & Apricot Chicken with Carrots

This delicious slow cooker chicken is packed with flavor and nutrients all while being allergy friendly! This gluten free chicken dish is completely paleo with an AIP option and is filled with delicious spices and a touch of sweetness. You’ll love this slow cooker meal!
Course Main Course
Cuisine American
Keyword AIP, allergy friendly, autoimmune paleo, crockpot, easy dinner, easy meal, instant pot, paleo, slow cooker
Prep Time 12 hours
Cook Time 6 hours
Total Time 18 hours
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 lbs. chicken breast
  • 2 oranges juiced
  • 1 Tbsp ground ginger
  • 1/2 Tbsp ground cinnamon
  • 1/2 tsp nutmeg use mace for AIP
  • 1/2 tsp paprika omit for AIP
  • 1/4 tsp ground turmeric
  • 1 tsp salt
  • 1 cup dried apricots
  • 8 medium carrots chopped

Instructions

  • Place the chicken into a large freezer bag or bowl. Mix the spices in a small bowl and sprinkle them over the chicken.
  • Squeeze the juice of the 2 oranges into the bag and place the squeezed up oranges in the bag too. Put in fridge and let sit for 2 hours and up to overnight.
  • Once the chicken has marinated, place the chicken into your crockpot and add the carrots and apricots. Mix everything so that the carrots and apricots get covered in the juices, too.
  • If you are using an Instant Pot, make sure there is at least 1 cup of liquid in the the pot. See notes above for details.
  • Set your crockpot to low for 4-6 hours, until chicken is done- moist and delicious. If using an Instant Pot, cook for 6 hours.

slow cooker paleo chicken
slow cooker paleo chicken
Paleo Spaghetti Squash Casserole with Nomato Sauce (AIP, Nightshade Free)

Paleo Spaghetti Squash Casserole with Nomato Sauce (AIP, Nightshade Free)

This Paleo spaghetti squash casserole is veggie packed, high protein, and completely allergy friendly! AIP friendly, gluten free, and dairy free. A delicious and nightshade free nomato sauce brings this dish together. It is the perfect meal prep or family dinner option.

paleo spaghetti squash casserole
paleo spaghetti squash casserole

With what’s happening in the world right now, I have, like others, stocked up on food and am prepared to self isolate for a few weeks. During this time, I’m focusing on making large meals/bulk cooking, so I can freeze portions and have food for awhile. A casserole was first on my list! This recipe was inspired by A Squirrel in the Kitchen, but with some tweaks.

If you are not following me on Instagram, hop on over there! I’m sharing all about what I’m meal prepping, food ideas, and more during this time. This recipe is completely AIP compliant, lower FODMAP, and utilizes a nomato sauce to keep it nightshade free. I was hesitant the sauce wasn’t going to be very good or too beet-y tasting, but honestly it was delicious and went so well with the entire dish!

spaghetti squash casserole
Spaghetti squash casserole

I love that this casserole is completely grain free and packed with all the veggies! You can use vegetables you have on hand or what you can access at this time. The sauce is made of beets, butternut squash, coconut milk, and herbs. You can use fresh cooked, pre-packaged, or frozen beets. Grab some canned butternut squash puree and coconut milk, you don’t need to make this from scratch!

This paleo casserole is a great meal prep option as it does freeze well. It is a complete meal on its own, so just serve up a big slice and you’re good to go! I like to include a side salad for extra greens and micronutrients, though.

Paleo Spaghetti Squash Casserole

This spaghetti squash casserole is AIP compliant, nightshade free, and completely allergy friendly! It’s the perfect nutrient dense meal prep or family dinner option.
Course Main Course
Cuisine American
Keyword AIP, allergy friendly, autoimmune paleo, dairy free, gluten free, meal prep, nutrient dense
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 1 minute
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 large spaghetti squash
  • 1 lbs ground beef
  • 1 bunch of kale washed, de-stemmed and finely chopped
  • 1 package of button mushrooms chopped
  • 1 large fennel bulb diced
  • 1 tsp salt
  • 1 Tbsp olive oil or garlic infused oil (great low FODMAP option to still get garlic flavor)

Nomato Sauce

  • 1/2 cup cooked red beets about 1 medium beet
  • 1 cup butternut squash puree you can use canned
  • 1/2 cup coconut milk
  • 1/2 tsp salt
  • 1-2 Tbsp nutritional yeast
  • 1 tsp dried basil
  • 1 tsp dried oregano

Instructions

  • First, cook your spaghetti squash by placing the squash on a baking sheet in the oven while it preheats to 425 F. Then remove the squash and cut it in half (this makes it so much easier to cut!) and place it face down on a baking tray, baking for about 30-45 minutes until done (easily shreds).
  • You can cook the squash ahead of time or turn down oven to 400F when it is done.
  • While squash is cooking, blend all sauce ingredients together in a blender for a smooth nomato sauce.
  • Sauté the fennel in olive oil over medium heat until softened and beginning to brown, then add in the mushrooms and cook for a minute or two until beginning to soften. Finally, add in the kale and sauté until wilted.
  • You can either brown your ground beef in a different pan while cooking the veggies or set veggies aside in a bowl and then cook your ground beef.
  • Combine the ground beef and veggies together when cooked and season with salt.
  • When spaghetti squash is done, shred into "noodles" and place in a large bowl.
  • Now mix the ground beef and veggies with the spaghetti squash and the nomato sauce and combine everything thoroughly so sauce and beef is evenly distributed with squash. Spread everything into a glass baking dish (I used a 8×12 dish) and bake at 400F for 30 minutes. Broil for 5 more minutes then remove and let sit for 5 minutes before cutting and serving. This freezes well!
Paleo Chicken Pot Pie (AIP, Nightshade Free, lower FODMAP, Gluten Free, Vegan Option)

Paleo Chicken Pot Pie (AIP, Nightshade Free, lower FODMAP, Gluten Free, Vegan Option)

This allergy friendly Chicken Pot Pie has my heart. It’s fully gluten free and AIP. With a versatile filling, the easy crust steals the show!

paleo chicken pot pie
paleo chicken pot pie

Chicken pot pie is a classic! I remember eating the Marie Callender’s pot pies as a kid with my dad when my mom was out of town. The creamy chicken and veggie filling, the delicious and buttery crust… mmm! Well, I re-created this childhood favorite into a completely paleo and allergy friendly version. There is no gluten, corn, dairy, or eggs. It’s completely nightshade free and AIP (autoimmune diet friendly).

Paleo Chicken Pot Pie Filling

The filling is easy to make and you can use fresh, frozen, or leftover veggies. This is a fantastic option after a holiday like Thanksgiving for using up leftover veggies and turkey.

You’ll sauté the veggies if using raw/frozen ones then add herbs for flavor, broth, and coconut milk for the creamy consistency. Using coconut milk keeps this recipe dairy free and AIP friendly. Stir in some cooked, shredded chicken or turkey then pour everything into a baking dish.

Chicken Pot Pie Crust Ingredients

  • Cassava flour
  • Coconut flour
  • Baking soda
  • Salt
  • Pumpkin puree
  • Coconut oil 
  • Ice water

The crust is also easy to whip up and uses pumpkin puree instead of an egg to keep this poor pie autoimmune diet friendly.

You’ll mix together the dry ingredients then cut in the pumpkin and oil. Use some cold water to bring the dough together as necessary before rolling it out and shaping it over the filling.

Bake until golden and enjoy!

allergy friendly paleo chicken pot pie
allergy friendly paleo chicken pot pie

Can I freeze this chicken pot pie?

I love making this dish for meal prep as it does freeze and reheat well! Once cooked, portion and freeze in freezer save containers for up to 3 months. When ready to heat, thaw and then warm in the oven at 300F for 30-45 minutes.

More delicious paleo dinner recipes

Paleo Beef Stir Fry

Paleo Popcorn Chicken

Tomato Free Paleo Stuffed Peppers

AIP and low fodamp allergy friendly chicken pot pie
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Paleo Chicken Pot Pie

A comfort meal classic, made healthy and allergy friendly! These completely paleo, AIP, and dairy free version of chicken pot pie is so delicious, you won’t miss the gluten filled and artificially flavored version.
Course Main Course
Cuisine American
Keyword classic, comfort food
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

Filling

  • 2 Tbsp oil of choice, for cooking
  • 1 large or 2 smaller heads of broccoli finely chopped
  • 4-6 carrots diced
  • 3 stalks of celery diced
  • Optional: 1/2 cup peas OR use any veggie combo you want! Pot pie is great for using up leftovers
  • 1 lbs. chicken, cooked and shredded I usually just make this in my instant pot or you can boil the chicken or used any leftover cooked chicken you have
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 1 Tbsp thyme
  • 1 Tbsp rosemary
  • 1/2 tsp salt
  • 2 Tbsp arrowroot starch

Crust

  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp pumpkin puree
  • 3 Tbsp coconut oil not melted
  • 1 cup of cold water

Instructions

Filling

  • Preheat oven to 400F.
  • Heat 2 Tbsp of oil over medium heat in a large pan. Add all the chopped veggies and cook, stirring occasionally, for about 10 minutes until they have softened some and broccoli is a darker green.
  • Add broth, coconut milk, herbs, and salt and reduce to a simmer for another 10 minutes until veggies are cooked through.
  • Mix in the chicken and arrowroot starch until everything thickens.
  • Pour filling into a 9×9 baking dish

Crust

  • Mix the flours, salt, and baking soda together in a bowl. Cut in the pumpkin and coconut oil until well mixed. Add the water, starting with 1/2 a cup, and mix until dough comes together. Add water 1 Tbsp at a time, you may not need all of it.
  • Roll out the dough between two pieces of parchment paper sprinkled with some extra flour. The dough should be about 1/4 inch thick and large enough to cover the top of your dish.
  • Lay the dough over the filling (if it cracks or breaks, that's fine! Just patch it up- it's rustic) and use your hands to adjust it and make sure it covers the filling. Poke some holes in the top with a fork.
  • Bake for about 30-35 minutes, until crust is golden brown. Let cool for 5-10 minutes before serving.

Notes

*You could make this recipe completely vegan and plant-based by using a can of chickpeas instead of the chicken!

nightshade free paleo chicken pot pie
nightshade free paleo chicken pot pie