Here is a super simple side dish for any night of the week. You can sub this celeriac rice out for normal grain-filled rice in any of your favorite Mexican dishes (tacos, taco bowls, fragrant rice w/ fajitas anyone?) or any meal you love having with rice!
Cilantro Celeriac “Rice”
Serves 2-4
Ingredients
1 large celeriac
1/4 cup chopped fresh cilantro
1 tbs. Extra virgin olive oil
salt to taste
Peel and chop the celeriac into large chunks. Place in the food processor and pulse until you get a rice-like consistency.
Heat the olive oil in a large saucepan over medium heat. Add the “rice” and cook 10-15 minutes, stirring occasionally until it begins to brown. Turn off the heat, stir in the cilantro and salt to taste.
Dessert is my favorite part of Thanksgiving. Always has been, always will be. And it’s always my responsibility. We (as in I) were going to make paleo pecan pie since we live in New Mexico after all (if you didn’t know, they grow pecans here, so it’s kind of a thing) and we’ve also never made pecan pie for Thanksgiving before, but last minute I decided on a pumpkin cheesecake because it’s just not T-day without something pumpkin!
We’ve been making variations of cheesecakes and pumpkin desserts for years now and something just felt off about making pecan pie instead. Perhaps we will save that one for Christmas ;). But, I couldn’t let the idea of pecans slide from my mind, so I decorated this beautiful and delicious cheesecake with some!
My recipe is based off of these two recipes: Grazed and Enthused’s AIP Pumpkin Pie & Whole Life, Full Soul’s AIP Pumpkin Cheesecake. My recipe is lower FODMAP and nightshade free. This recipe is not super sweet, which is what I love about it. It is quite earthy tasting. I suggest using a high quality pumpkin puree (perhaps even making your own) to get great flavor out of this dessert. You can add extra maple syrup to the filling (or drizzled on top) if you like things on the sweeter side. And it is excellent served with coconut whipped cream or coconut milk ice cream!
This allergy friendly pumpkin cheesecake is completely gluten-free, dairy-free, and paleo. You can keep it completely AIP by leaving off the pecans and it can easily be made vegan, as well. This dessert is sure to please the whole table!
This recipe requires extended chilling time, so please read the directions before beginning and allow at least 6 hours of chill time, preferably overnight. This delicious pumpkin cheesecake fits almost every diet, making it the perfect holiday recipe to please the entire table! Not only is this cheesecake gluten and dairy free, it is also completely AIP (leave off the pecans) and can easily be made vegan.
Course Dessert
Cuisine American
Keyword dairy free, fall, holiday, thanksgiving
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 7 hourshours
Servings 8people
Author Victoria Faling
Ingredients
Crust
1cupcoconut flouror 1/2 cup coconut flour + 1/2 cup almond flour if not AIP
1.5TbspGelatinI use Great Lakes red can (use agar agar for vegan version)
2Tbspboiling water
optional-pecans*leave pecans off the top to make autoimmune paleo protocol friendly
Instructions
Preheat oven to 325 F.
Line a springform pan with parchment paper. I usually cut a circle for the bottom and then strips to line the sides.
Mix all dry crust ingredients together to remove any lumps. Add wet ingredients and mix until you have a sandy texture. The dough should hold together and be slightly crumbly, but not be super wet. If for any reason it is not holding together, add some hot water slowly.
Press the dough into the springform pan, spreading evenly along the bottom and up the sides about 1.5-2 inches. Pierce bottom of crust with a fork a couple of times.
Bake in the oven for 25-30 minutes, until deep golden brown and feels almost hard (it will harden once taken out of the oven).
While the crust is cooling, make the filling. Combine all the ingredients except for the gelatin and water in a food processor.
Add your gelatin and boiling water together in a small bowl and immediately whisk vigorously to combine. You need to be quick about this so that the gelatin doesn’t harden and become chunky in the water. As soon as you’ve whisked it well, add it to the food processor and make sure everything is combined well. This mixture will be very runny/watery/soupy, do not fear!
Once your crust as cooled, rub your fingers over the areas you pierced with a fork (so that your filling doesn’t run through). Then pour your filling into the crust and set in the fridge for a minimum of 6 hours but I suggest overnight. The gelatin will allow the filling to harden and set.
If you want to add pecans to the top: about 2 hours into chilling, take the pie out and press the pecans into the top of the cheesecake in your desired design. Return cheesecake to the fridge to finish setting.
Mashed potatoes are a classic Thanksgiving dish. If you eat paleo you may still eat them on Thanksgiving, but if you are on any type of strict paleo diet or version of it, they are probably out of the question. They are for me with being on a low-fodmap, nightshade free paleo diet.
My favorite mashed potato substitute is mashed cauliflower. That’s a pretty classic trade in the paleo world, but it can get a little old. I decided to spice this dish up and just in time for Thanksgiving dinner ;). So this week I’m bringing you another super simple side dish that everyone will love.
Rosemary Faux-tatoes
Serves 4
Ingredients:
1 medium celeriac (celery root), peeled and cubed
1 small head of cauliflower, chopped into florets
1 tbs. coconut oil
1 tbs. coconut cream from the top of a can of full fat coconut milk (you can replace this with milk or more coconut oil)
1/2 tsp. sea salt
1 tsp. dried, crushed rosemary
Steam celeriac and cauliflower until soft and easily pierced with a fork. The cauliflower may finish cooking first, which is fine, just keep checking and pour out the cauliflower when it’s done to let the celeriac cook a little longer.
Once cooked, put the veggies into a bowl or food processor and add all the remaining ingredients except the rosemary. If using a food processor, pulse/blend until desired consistency is reached. If in a bowl, use an immersion blender or handheld mixer to mash everything together. I like my “faux-tatoes” well blended and fluffy but some like them on the chunkier side, so blend/process until you reach the consistency you love! Mix in the rosemary at the end and sprinkle extra on top for presentation, if desired.
I love Thanksgiving because it’s the one day of the year were it is socially acceptable to eat a lot of delicious food. And who doesn’t love that? Plus, in my household, Thanksgiving is our favorite because we love cooking! My mom and I put together a unique and delicious meal every year. We always make everything from scratch (I mean everything). As my dietary needs have changed over the years, we cook to accommodate and that makes it all the more fun. I always love a challenge in the kitchen.
Anyway, butternut squash is not only a classic winter staple but a must as some part of the Thanksgiving meal. So here is SIMPLE butternut squash recipe that no one will be able to resist when you are sitting around the table on Thanksgiving. You can easily sub out pumpkin in this dish, but I promise butternut squash gives you the perfect sweetness needed in this recipe.
allergy friendly paleo and pumpkin seed butternut squash
This is a delicious and easy side dish that is perfect for part of a holiday meal or just a weeknight dinner!
Course Side Dish
Cuisine American
Keyword Easy, fall, Simple, winter
Servings 4servings
Author Victoria Faling
Ingredients
1large butternut squashpeeled and chopped into cubes
2Tbspextra virgin olive oil
8fresh sage leavesfinely chopped
1/4cuppumpkin seeds
Instructions
Preheat oven to 425F.
Mix butternut squash and sage leaves with the olive oil and spread onto a parchment lined baking sheet. Bake for 30 min.
Remove from oven and mix in the pumpkin seeds. Bake for another 10-20 minutes until butternut squash is easily pierced with a fork and pumpkin seeds and sage are fragrant and golden.
allergy friendly paleo and pumpkin seed butternut squashallergy friendly paleo and pumpkin seed butternut squash
A (Lyme) friend of mine introduced me to Kohlrabi the other month. I’d seen it in the store before but had never tried it. She eased me into the process of what it was, what it tasted it like, and how to “deal” with it. And now I’m obsessed.
I personally think kohlrabi tastes like a milder version of jicama, not quite as sweet. I’ve enjoyed snacking on it raw or in salads along with cooking it. This recipe makes for a super yummy, uber simple, soul-warming side as the months get colder.
This would also make a totally appropriate Thanksgiving side if you doubled or quadrupled the recipe (depending on number of guests). Get ready, over the the next 3 weeks I’ll be bringing you all Thanksgiving worthy dishes!
Cinnamon Kohlrabi
Serves 2-3
Ingredients:
2 kohlrabi, peeled and chopped into cubes
1-2 tbs. EVOO
3 tbs. coconut aminos
1 tsp. cinnamon
1/4 tsp. ground ginger
Heat 1 tbs. of EVOO in a frying pan over medium heat. Add the kohlrabi and saute for about 5 minutes until it begins to soften.
Add the coconut aminos, cinnamon, and ginger. Cook for 5-10 minutes until soft and easily pierced with a fork. Add more olive oil during the cooking process if kohlrabi begins to stick to the pan.
These delicious chicken skewers are marinated in robust herbs like ginger and turmeric for anti-inflammatory benefits and gut health. Filled with flavor, this allergy friendly chicken dish is completely AIP, dairy free, and nightshade free. You truly can enjoy delicious food while healing your body!
This recipe was inspired by Living Loving Paleo’s Chicken Satay recipe. I just modified it to fit my dietary restrictions.
To make this chicken satay, you’ll marinate chicken in a blend of coconut milk and delicious spices for several hours. When ready to cook, you can use your oven (no fancy grills or air fryers needed). It’s a very simple chicken recipe that still packs a flavor punch.
How to Serve
I love serving these chicken skewers over a bed of greens which fresh chopped veggies like cucumber and tomatoes. They also pair perfectly with rice and a side salad. This recipe is a great meal prep recipe so you have a protein prepped to add to lunches or dinners.
These delicious chicken skewers are marinated in robust spices and creamy coconut milk. Completely gluten free and dairy free, you can enjoy chicken in an exciting way that is also allergy friendly!
1lbschicken breastspounded to about 1/4-1/2 inch thick
1/2cupfull fat coconut milk
2heaping Tbspcilantrochopped
2tspfresh grated ginger root
1/2tspturmeric
1/4tspsaffron
1/2tspsea salt
Skewersmetal or wooden
Instructions
Mix all ingredients together in a plastic bag and marinate the chicken for 2-12 hours in the fridge.
If you are using wooden skewers, about 30-60 minutes before you are ready to cook the chicken, soak the skewers in water.
Preheat oven to 350 F. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Weave chicken onto skewers and place on the wire rack.
Bake for 25-30 minutes, until chicken is almost done. Broil on high for about 5-10 minutes until chicken is done.
I enjoy eating this over a salad but you can make any type of peanut sauce to go with it, as well.
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.
