This hearty Paleo Lamb and Sweet Potato Curry is nutrient packed and gut healthy. Ground lamb, purple sweet potato, and dairy free coconut milk make up the base of this delicious homemade curry.
healthy lamb and sweet potato curry
This is one of my favorite curry recipes. I make it at least once or twice every winter. This delicious paleo ground lamb curry is the perfect gut healthy dinner. Grass fed lamb is filled with omega-3 fatty acids which are great for inflammation. It’s also packed with protein, iron, and healthy fats which can support cardiovascular health.
This coconut lamb curry also contains purple sweet potato, which is a great source of vitamins, fiber, and antioxidants. Purple sweet potato in particular is packed with anthocyanins, giving them their color. Anthocyanins are a fantastic source of antioxidants.
ground lamb and sweet potato curry
Lamb and Sweet Potato Curry Ingredients
Ground lamb: the main protein used in this curry recipe.
Purple sweet potato: a delicious root veggie that compliments the lamb perfectly.
Fennel: a gut friendly alternative to onion for flavor.
Peas: to add some extra veggies and nutrients to this curry.
Garlic infused olive oil: a gut friendly oil for sautéing the ingredients.
Ginger root: what is curry without plenty of ginger?!
Coconut milk: the base of this lamb curry is creamy coconut milk for a dairy free curry.
Broth: used with the coconut milk.
Curry spice: we can’t make curry without curry spice now can we?
Salt
Substitutions and Variations
Lamb: you can also use ground beef in this recipe to make it a beef and sweet potato curry. I do suggest sticking to red meat as I think it compliments the flavors best.
Sweet potato: you can use any other variety of sweet potato, but I really do think purple sweet potato tastes best and compliments the lamb well!
Fennel: I use fennel instead of onion in all my recipes as onion is high FODMAP and can be extremely irritating on the gut if you have any GI issues. If you tolerate onion fine, feel free to use that!
Garlic olive oil: Like onion, garlic is high FODMAP and gut irritating for my IBS friends. I stick to a garlic infused olive oil to get flavor without GI distress. If you tolerate garlic or can’t find garlic olive oil (usually at your local olive oil store), feel free to sauté about 2 cloves of minced garlic in olive oil at the start of this recipe instead.
Peas: I suppose some would argue peas aren’t paleo, but I’m not here to debate that topic today. They taste great in this curry, but if you want to leave them, feel free to sub them for something like kale or spinach.
lamb and purple sweet potato curry
How to Store Leftover Coconut Lamb Curry
Keep this lamb and sweet potato curry stored in an airtight container in the fridge for up to 4 days.
You can also portion and freeze leftover curry in a freezer safe container for up to 3 months. This recipe is a great meal prep option. Make a double or triple batch, individually portion leftovers, and freeze. Thaw leftover lamb curry in the fridge overnight and reheat on the stove over low heat.
Where to Find Purple Sweet Potatoes?
Also known as Japanese sweet potatoes, purple sweet potatoes are carried in most grocery stores these days. If you’re not finding them at your local grocery, speciality grocers like Whole Foods or Asian markets often carry them.
This hearty Paleo Lamb and Sweet Potato Curry is nutrient packed and gut healthy. Ground lamb, purple sweet potato, and dairy free coconut milk make up the base of this delicious homemade curry.
This flavorful Brussels Sprouts Salad with Apples and Chickpeas is a perfect holiday side dish that is fully gluten free and dairy free.
brussels sprout salad with apples and chickpeas
Thanksgiving is a big deal in our household because we are a foodie family, so we love creating and trying new recipes every holiday season. We rarely make the same thing twice! As a food blogger, I try to develop 1-2 new side dishes for the holiday season (desserts are my real speciality) and this year I knew I wanted to create some sides that were filling enough that they would be a good addition to the table for those who may not eat meat.
If you are on the hunt for Thanksgiving and holiday side dishes, then add this recipe to the list! Brussels sprouts and apples are a classic salad combo, but we are taking it up a notch by using a mix of roasted and raw Brussels sprouts, plus adding some roasted chickpeas for crunch and protein. Everything is tossed in a simple honey mustard vinaigrette to pull it all together.
gluten free and vegetarian brussels sprout salad with apples and chickpeas
Brussels Sprouts Salad with Apples and Chickpeas FAQ
Brussels Sprouts
We are using two types of Brussels sprouts in this recipe- roasted and raw. This gives the salad more texture and flavor. It’s like a roasted vegetable salad, but the lettuce is the raw Brussels.
Chickpeas
I added chickpeas to this salad for flavor, texture, and protein. This salad makes a great vegetarian option at the holidays for those who may not eat meat. The crunchy, salty chickpeas are a higher protein addition versus adding nuts. Of course, if you don’t like chickpeas, adding some roasted walnuts would be lovely!
The Dressing
This Brussels sprout salad calls for a honey-mustard vinaigrette. If you’re vegan, you can totally replace the honey with maple syrup! The dressing is very easy to make, you just combine all the ingredients in a bowl and whisk together.
How to store this Brussels sprouts salad
This salad tastes best fresh and if you are serving it for a dinner party or holiday dinner, make it as close to eating time as possible! If you have leftovers, you can keep them stored in an airtight container in the fridge for up to 5 days. The chickpeas won’t stay as crispy, but it will still be delicious.
gluten free and vegetarian brussels sprout salad with apples and chickpeas
This flavorful Brussels sprout salad is the perfect side dish. Made with both roasted and raw Brussels sprouts, juicy apples, and crispy chickpeas, this salad has it all! Everything is tossed with a honey mustard vinaigrette, making this salad gluten free and dairy free.
Course Main Course, Side Dish
Cuisine American
Keyword dairy free, gluten free, healthy, holiday, side dish, thanksgiving
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4servings
Author Victoria Faling
Ingredients
Salad
1.5lbsBrussels sprouts, divided
1Apple, diced
1canChickpeas, rinsed and drained
2TbspOlive oil, divided
Salt
Dressing
1/4cupOlive oil
2TbspMustard
2TbspBalsamic vinegar
2tspApple cider vinegaror juice of half a lemon
1TbspHoney
1/4tspSalt
1/8tspPepper
Instructions
Preheat oven to 425F.
Take 2/3 of the Brussels and de-stem and cut them in half. Place in a large bowl and add the can of chickpeas. Toss in 2 Tbsp of olive oil and 1/2-1 tsp of salt so everything is covered.
Pour the Brussels and chickpeas onto a parchment lined baking sheet, making sure the Brussels are cut side down.
Roast for 35-45 minutes, until Brussels are cooked and crispy on the edges and chickpeas are crispy.
While the Brussels roast, chop the apple, other Brussels, and make the dressing.
To cut the other 1/3 of Brussels, de-stem them and then finely slice into ribbons. Set aside.
To make the dressing, combine all the ingredients in a bowl or cup and whisk thoroughly to combine.
When Brussels are done, let cool for 10 minutes before tossing with the apple and dressing.
This gluten free BLT Pasta Salad is an easy dinner option that’s perfect when you don’t know what to make.
gluten free BLT pasta salad
Pasta salad is a classic, but let’s combine it with another classic- a BLT. This BLT pasta salad is gluten free and dairy free and packed with the classic BLT components. Gluten free pasta is mixed with chopped bacon, tomatoes, and spinach then served with either a more classic oil and vinegar dressing or a creamy yogurt-based dressing, depending on what you like. I threw in some chicken breast for good measure and to amp up that protein content!
gluten free BLT pasta salad
Gluten Free Pasta Salad
BLT Pasta Salad Ingredients
1 16 oz box of gluten free pasta of choice
1 package bacon of choice (I used turkey bacon due to preference)
1 lbs cooked chicken breast, sliced
1-2 cups cherry tomatoes, sliced in half
2 large handfuls spinach, chopped
Pasta Salad Dressing
Option 1: creamy ranch style dressing
1/2 cup Greek or vegan yogurt
1 tsp apple cider vinegar
1 Tbsp garlic infused olive oil
1/4 tsp dried cilantro
1/4 tsp salt
Option 2: traditional oil and vinegar dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp rice wine vinegar
1/2 tsp dried cilantro
1 tsp dried oregano
1/4 tsp salt
pepper, to taste
Instructions
Cook and drain your pasta according to the box and set aside.
While pasta is cooking, cook your bacon your preferred way.
When bacon is done, chop into bite size pieces.
Toss all ingredients for the salad together in a large bowl.
Mix all ingredients together for whichever dressing you prefer then pour over the salad and mix to combine.
This pasta salad is a gluten free take on the classic BLT. Packed with gluten free pasta, fresh veggies, chicken and bacon, it's the perfect meal prep or family dinner!
Course Main Course
Cuisine American
Keyword dairy free, gluten free
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 4-6 servings
Author Victoria Faling
Ingredients
116 oz box of gluten free pasta of choice
1package bacon of choice
1lbscooked chicken breast, sliced
1-2 cupscherry tomatoes, sliced in half
2large handfulsspinach, chopped
Dressing
Option 1: creamy ranch style dressing
1/2cupGreek or vegan yogurt
1tspapple cider vinegar
1Tbspgarlic infused olive oil
1/4tspdried cilantro
1/4tspsalt
Option 2: traditional oil and vinegar dressing
1/4cupolive oil
1/4cupbalsamic vinegar
1Tbsprice wine vinegar
1/2tspdried cilantro
1tspdried oregano
1/4tspsalt
pepper, to taste
Instructions
Cook and drain your pasta according to the box and set aside.
While pasta is cooking, cook your bacon your preferred way.
When bacon is done, chop into bite size pieces.
Toss all ingredients for the salad together in a large bowl.
Mix all ingredients together for whichever dressing you prefer then pour over the salad and mix to combine.
If you’ve got summer zucchini, then you have to make these Zucchini Feta Turkey Burgers. Shredded zucchini and (vegan) feta are mixed into ground turkey for juicy and flavorful burgers!
zucchini feta turkey burgers
I love amping up a classic burger and these zucchini feta burgers really take it up a few notches. The zucchini helps keep the burgers moist and the feta adds so much delicious flavor. I use a vegan feta to keep these turkey burgers dairy free and it’s just as delicious.
zucchini feta turkey burgers
Ingredients for Zucchini Feta Turkey Burgers
1 lbs ground turkey breast
3/4 cup shredded zucchini, about 1 medium zucchini
1/2 cup (vegan) feta 2-3 oz. I love the Follow Your Heart feta crumbles
1 tsp dried oregano
1/4 tsp salt
How to Cook These Turkey Burgers
These burgers are super easy to make and come together in under 30 minutes. You can cook these turkey burgers three different ways:
Grill: cook on high for 4-5 minutes on each side, until internal temperature reaches 165F.
Air Fry: cook at 360F for about 10-15 minutes, until internal temperature reaches 165F.
Bake: cook at 375F for about 15-20 minutes, until internal temperature reaches 165F.
How to Serve Turkey Burgers
Since these turkey burgers already have a lot of flavor, they don’t need a ton of toppings. They still taste great on a gluten free bun with any traditional toppings, though, like sliced tomato, onion, lettuce, or avocado.
I love serving them alongside some sweet potato fries or a big, fresh salad.
These turkey burgers are so juicy, packed with flavor, and made in under 30 minutes! Fresh zucchini and feta are mixed with ground turkey and grilled for the perfect summer burger. These gluten free burgers can be made dairy free by using a vegan feta.
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
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
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.
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.
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!
These healthy Tomato Free Sloppy Joes are packed with flavor, but without the tomato. Made in one pan and served on gluten free buns, this is busy weeknight and family friendly dinner.
healthy sloppy joes
Although these tomato less sloppy joes aren’t completely nightshade free, they are tomato free for my tomato allergy babes. This healthy sloppy joe recipe uses lots of delicious spices to bring out the flavor, while utilizing sweet potato puree as the base. I’ve also packed in more veggies with the use of fennel (or onion) and bell pepper. We keep it nutrient packed over here!
Easy, Healthy Meals
These healthy sloppy joes are made in one pan and are super easy to make. This recipe comes together in under 30 minutes, making it the perfect weeknight meal. If you’re looking for more easy dinner ideas, check out these recipes…
Red bell pepper: to sneak in some extra veggies without anyone noticing!
Ground beef: the base of these sloppy joes
Sweet potato puree: instead of tomato paste, we’re using sweet potato puree. I promise it’s delish!
Coconut aminos: this adds some tang and flavor to make up for the tomato
Salt
Cayenne pepper
Turmeric
Dijon mustard: a little mustard really boosts the flavor in this recipe.
Gluten free buns
Tomato Free Sloppy Joes Instructions
First, cook the veggies. Heat olive oil in a large skillet over medium heat. Add the fennel and cook for a few minutes, until starting to soften. Then add the bell pepper and cook for 5-7 more minutes until veggies are cooked through and soft. Set veggies aside.
Next, brown your ground beef in the same pan over medium heat.
Once beef is cooked, turn heat to low and add the veggies back in along with the remaining ingredients Mix to combine well and cook over low until everything is warm.
Serve in gluten free buns and enjoy!
healthy tomato free sloppy joes
Substitutions and Variations
Ground beef: ground turkey would be a great sub!
Fennel: if you don’t have an issue with FODMAP’s, feel free to use white onion.
Make this recipe vegan: if you’re plant based, try using lentils instead. Cook up 1 cup of dry red or brown lentils to sub. I’ve use red lentils before and it’s delicious!
Make this recipe nightshade free: I have not tested a fully nightshade free version as the cayenne adds a lot of flavor, but try adding some garlic powder and apple cider vinegar for the kick. you can also leave out the bell pepper or sub in some shredded carrots.
Make this recipe paleo: sub out the gluten free buns for a grain free bread alternative.
Toppings and Servings
Sloppy joes are great on their own, but I like to add some shredded cabbage to my no tomato sloppy joes!
You can also serve these healthy sloppy joes with coleslaw or a big salad on the side.
Storage
Store leftover sloppy joe mix in an airtight container in the fridge for up to 3 days.
These healthy sloppy joes are still packed with flavor, but without the tomato. Serve on gluten free buns for the ultimate allergy friendly comfort meal!
Course Main Course
Cuisine American
Keyword dairy free, gluten free, tomato free
Servings 4servings
Author Victoria Faling
Ingredients
1-2Tbspolive oil
1fennel or small white onion, diced
1smallred bell pepper, diced*
1lbsground beef**see notes for vegan option
3/4cupsweet potato puree
2Tbspcoconut aminos
1/2tspsalt
1/4-1/2tspcayenne pepper
1/4tspturmeric
2tspdijon mustard
4gluten free buns
Instructions
First, cook the veggies. Heat olive oil in a large skillet over medium heat. Add the fennel and cook for a few minutes, until starting to soften. Then add the bell pepper and cook for 5-7 more minutes until veggies are cooked through and soft. Set veggies aside.
Next, brown your ground beef in the same pan over medium heat.
Once beef is cooked, turn heat to low and add the veggies back in along with the remaining ingredients Mix to combine well and cook over low until everything is warm.
Serve in gluten free buns and enjoy!
Notes
*try using shredded carrot for a nightshade free option (or add carrots for even more nutrients!) and sub the cayenne for some garlic powder and a splash of apple cider vinegar.*Feel free to use ground turkey or red lentils (one cup of dried red or brown lentils, cooked)
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.
