My dad is from Nebraska (hi Dad!), so I grew up on meat and potatoes! I remember asking for Filet Mignon and mashed potatoes for my birthday dinner most years. My mouth is watering just thinking about it…
I found this Garlic Butter Steak and Potatoes dish the other week and knew I had to recreate an allergy friendly version. My version uses sweet potatoes and leaves out all the nightshades and high fodmap ingredients. It’s definitely similar and I can’t take all the credit, but when I made my version I knew I had to share! I love this hearty dish with a side of roasted bok choy to complete the meal.
Allergy Friendly Steak and Sweet Potatoes
Serves 3-4
Ingredients:
2 large white and/or japanese sweet potatoes, chopped
1 lbs. flank steak or flap meat, cut into strips agains the grain
1 tbs. olive oil
3 tbs. coconut oil, divided
Marinade:
1/3 cup coconut aminos
1 tbs. olive oil
1 tbs. dried or fresh oregano
1 tbs. dried or fresh rosemary
1 tbs. dried or fresh thyme
1/8 tsp. salt plus more for seasoning
Mix your marinade ingredients in a bowl. Add your steak strips and make sure they are covered. Let sit at room temperature to marinate.
Steam your chopped sweet potato until just barely done.
While sweet potato is steaming, melt 1 tbs. of coconut oil with the olive oil in a large cast iron skillet or frying pan over medium high heat. Add your potatoes and stir to coat with the oil. Salt to flavor.
Make sure all the potatoes are in one layer in the pan. Let cook for about 4-5 minutes until the bottom sides begin to golden. Stir the potatoes to flip and cook on the other side until golden.
Remove the potatoes from the pan onto a plate or bowl. Turn heat down to medium.
Lay your steak strips in one layer in the pan. Cook for about 1-3 minutes until browned then flip and cook the other side until steak is almost done. Cook time will depend on how thick your strips are and how well done you like your meat.
When steak is almost done, add the leftover sauce from the marinade bowl and the potatoes back in. Stir to coat everything evenly and warm the potatoes.
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.
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.
