This recipe may be one of my favorite quick and delicious meals I’ve ever made. It takes about 30 minutes total to make this dish and it seriously resembles the real thing w/o nasty or inflammatory ingredients. Add this to your meal plan for the next week, you won’t be sorry!
You can easily use a full pound of ground turkey to make this dish heartier and last longer. I knew I wanted to meal prep for two meals and I prefer to keep my veggie intake SUPER high so I only used a 1/2 lbs.
Ginger is one of my favorite ingredients and flavors. I put it in just about everything (from my green juice to my smoothies to my dinners to my desserts). Ginger has a host of healing advantages, digestive aids, and anti-inflammatory benefits.
Coconut aminos have fast become one of my favorite condiments to add to dishes or use and mix into sauces. It’s a great substitute for soy sauce because it is gluten free and doesn’t contain soy (an inflammatory, highly processed food). Coconut aminos are sweeter then soy sauce but the flavor profile is similar, so just add an extra pinch of salt to your dish.
AIP Not-Cauliflower Fried “Rice”
Serves 2
Ingredients:
1 black radish (or daikon)
1 medium celeriac root
1 tbs. olive oil
2 large carrots, chopped
3/4 cup frozen green peas
1/2 lbs. ground turkey
3 tbs. coconut aminos
1/2 tsp. ground ginger
1/4 tsp. sea salt
Peel and chop your radish and celeriac into large chunks. Pulse in the food processor until you get a rice-like consistency.
Heat 1 tbs. olive oil in a large saucepan. Add your “rice” and cook for 5 min, stirring occasionally. Add more oil as needed.
While rice is cooking, cook your ground turkey in a separate frying pan, making sure to crumble turkey well.
After your rice has been cooking for 5 min, add your carrots and cook for another 5 min. Then add the peas and cook for 2 more minutes.
At this point your turkey should be almost cooked, add it to the veggie mixture along with the remaining ingredients. Mix well and cook for another 3-5 minutes until turkey is fully cooked.
This Kale and Persimmon Salad is a simple, but delicious holiday salad. It highlights one of my favorite seasonal fruits and is a fully gluten free and dairy free recipe.
healthy kale and persimmon salad
This Kale and Persimmon Salad is a family favorite for Thanksgiving. If you’ve never had a persimmon, you need to try one! They are absolutely delicious, but you can only find them a few months out of the year. Persimmons are sweet with just a little tang.
This salad is very easy to make. You combine everything in a bowl, mix the dressing, and serve. The dressing is a simple honey-mustard type dressing with a little bit of tang from apple cider vinegar.
What kind of persimmons to use?
I recommend Fuyu persimmons in general and for this recipe. You want to use ripe persimmons, so they don’t leave your tongue feeling fuzzy.
What to add to this kale and persimmon salad
This is a simple salad, so the added cranberries and pumpkin seeds are important for making this salad less boring. If you can’t have pumpkin seeds, you could try another nut or seed, but I can’t speak to the flavor. The pumpkin seeds pair perfectly with the other flavors in this recipe. If you do try something different, leave a comment and let me know how it went!
If you don’t like cranberries, dried cherries would also be a lovely option in this kale salad.
This simple salad is a Thanksgiving favorite in our American household. It’s a lovely fall salad that takes advantage of the short persimmon season. The sweetness of the persimmons is complimented by the more acidic dressing.
Course Side Dish
Cuisine American
Keyword Easy, fall, Simple, thanksgiving
Servings 6people
Ingredients
Salad
1/2bunch of green kale
1/2bunch of red kale
1/2head of butter lettuce
2-3persimmons, thinly sliced
1small red onion, diced
1/4cupdried cranberriesfruit juice sweetened
1/4cuppumpkin seeds
Dressing
2Tbspapple cider vinegar
1/4cupolive oil
2tspdijon mustard
2Tbspfull fat coconut milk
1Tbsphoney
Instructions
Wash and dry your lettuce. Pull the kale off the stems and chop/tear into bite size pieces. Place your kale in your salad bowl and sprinkle with salt. Massage your kale until the greens begin to darken and soften.
Tear/chop your butter lettuce into bite size pieces and add to the kale. Add the remaining salad ingredients to the bowl.
Combine all your dressing ingredients in a small bowl and whisk until thoroughly combined.
Taste and adjust, sometimes you need a little more mustard or honey
I never liked salt and vinegar chips… I thought they were disgusting, I hated vinegar. And the vinegar flavor in those chips was way too strong. I was always the odd ball out because my friends were obsessed with them. Actually, I still hate salt and vinegar chips. But for some reason these coconut chips taste awesome to me. Perhaps it is because I use apple cider vinegar rather then white vinegar. And you can adjust the amount of vinegar you use to your vinegar-loving likeness.
These are vegan and can easily be made raw vegan by using a dehydrator instead of the oven. Basically, they can fit every diet unless you are allergic to coconut. If you are, I’m so so sorry. These are also the simplest and easiest “chips” ever and now you have no excuse for eating the crap chips from the grocery store when these are 3 ingredients (yes, you read that right) and take 10 minutes total!
Salt & Vinegar Coconut Chips
Makes 3 cups
Ingredients
3 cups of coconut chips/flakes (not the finely shredded variety, the thicker cut version)
3-5 tablespoons apple cider vinegar (depending on how strong you want the flavor)
1/4 teaspoon salt
Preheat oven to 350 F.
Combine everything in bowl, making sure all coconut chips are thoroughly covered with ACV. Spread mixture out onto a baking sheet in one even layer.
Bake for about 7 minutes, until flakes are slightly browned and crunchy. Check on chips regularly to ensure they don’t burn (every oven is different and coconut can go from white to burnt black reallll quick) and stir mixture half way through.
Let cool and then get your snack on!
If you are looking for a different, new, simple summer grilled dish then this is it!
This past weekend my parents and I went down to our river house and celebrated a belated Father’s Day. We made a delicious dinner Saturday night on the grill that included Hawaiian Pork Skewers (a guest post from Canada Girl Eats Paleo from a while back!) and grilled kale and romaine.
Ingredients:
1 bunch of Dino Kale
1 head of Romaine
Olive oil
Balsamic Vinegar
Get your grill ready! I used a charcoal grill on this occasion.
Kale first: Wash and dry your kale. Toss the kale lightly with some olive oil (about 1-2 tbs., you don’t need much). Next, lay the leaves of kale in an even layer over the grill and generously drizzle Balsamic over the kale leaves (trust me, Balsamic is your best friend tonight, you want to use way more then you think). Let the leaves cook for about 1-2 minutes then use tongs to flip them. Generously drizzle the Balsamic on this side of the leaves and again cook for 1-2 minutes or until the leaves start to char on the edges and the leaves look crisp. Place on a serving dish.
Romaine next: If you are using hearts of Romaine, cut them in half. If you are using a full head of Romaine, cut into quarters. Wash and dry the Romaine. You DO NOT need to coat the Romaine with olive oil. Place your Romaine on the grill and generously drizzle with Balsamic (like you did the kale). Let the Romaine cook for about 3 minutes before flipping and repeating the process. Again, pull the Romaine once it begins to crisp up and char on the parts that were touching the grill.
Serve along some grilled meat and you’ve got a new play on boring lettuce.
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.
