I know, I know, gingerbread season is over. I made these before Christmas, but then with traveling I didn’t get a chance to remake and adjust the recipe to perfection until after Christmas. Forgive me. But also make these. They’re super yummy and still a fun baked good to have around the house in these winter months
Are you a gingerbread fan? I love all the warming spices, but can only handle it in doses. These muffins are the perfect fix and are completely AIP and vegan. As most of you probably know, AIP baking isn’t easy but I was determined to figure out how to make these muffins work.
Gingerbread Muffins
Makes 12
Ingredients:
-1/4 cup maple syrup
-2 tbs. pureed (canned) pumpkin or 1/2 a banana mashed
-1/4 cup coconut oil melted
-3 tbs. molasses
-1/2 tsp. apple cider vinegar
-1 tsp. vanilla
-3/4 cup dairy free milk
-1/2 cup tiger nut flour
-1/4 cup coconut flour
-1/4 cup arrowroot starch
-1 tsp. baking soda
-3/4 tsp. cream of tartar
-1 tsp. cinnamon
-1/2 tsp. ground ginger
-1/2 tsp. mace
Preheat oven to 350 F.
Beat all the wet ingredients in a large bowl until combined well.
Whisk all dry ingredients in a medium bowl until mixed evenly and flour is smooth.
Pour the dry ingredients into the wet and blend until just combined.
Line a muffin tray with liners and distribute batter evenly.
Bake for 30-35 minutes until a toothpick comes out clean AND center of muffins is firm to the touch. Let cool for 5 minutes in the tray before removing and cooling completely on a wire rack. The longer you let the muffins rest, the firmer they become. They are better the next day and will store well in the fridge for up to 5 days.
I like to top them with coconut whipped cream or drizzled with coconut butter.
Honestly, I wasn’t sure what to call this recipe and my title isn’t very creative. I think it gets the point across, though, right? This recipe was inspired by Samantha’s Beef Bulgogi Pan recipe mixed with my Allergy Friendly Steak and Potatoes. I’ve taken the inspiration from Samantha’s recipe and made this version completely low-FODMAP friendly.
I wasn’t sure it was going to turn out all that fantastic, but I was a bit blown away by how delicious it ended up being. I immediately knew I was going to have to share the recipe! So here we are. I used sliced fennel instead of onion and OMG, have you ever had roasted fennel? It’s freaking delicious! I had never had it before, but I think it’s going to be a staple in my diet now.
One-Pan Baked Steak and Veggies
Serves 3-4
Ingredients:
-1 lbs. flap meat steak, sliced against the grain into strips
-1 large fennel bulb, thinly sliced
-6 baby bok choy
-4 zucchini, spiralized
-1 tbs. olive oil
Marinade:
1/3 cup coconut aminos
1 tbs. olive oil
1 tsp. molasses
1 tbs. dried or fresh oregano
1 tbs. dried or fresh thyme
1/8 tsp. salt plus more for seasoning
Mix all marinade ingredients together and toss with steak strips in a bowl. Set aside at room temperature to marinate.
Preheat oven to 450F.
Toss your fennel bulb with a about a teaspoon of the olive oil (just enough of a drizzle to lightly coat the fennel) and a sprinkle of salt. Spread onto a large baking sheet (I always line mine with parchment paper for easy clean up, but you don’t have to) and place in the oven while it is preheating and you are preparing everything else.
While oven is preheating, thinly slice your bok choy and spiralize your zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to get strips or noodles of zucchini.
Once oven is preheated, remove the baking sheet with the fennel and add the rest of the veggies to the fennel. Toss everything together with the rest of the olive oil and salt to taste. Spread half the veggies on one side of the pan and half on the other. Lay the steak strips down the middle then drizzle the remaining marinade sauce from the bowl over everything.
Bake for 20 minutes then broil for 5 minutes at the end to gently brown the steak and veggies (trust me, so delicious!).
Scoop veggies onto a plate or into a bowl then top with some steak and enjoy!
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.
Salmon is basically the only seafood I like. I try and get some in every week because those omega’s, right? I love my plain baked salmon, I really do, but sometimes you want to spice it up a bit. So, I decided to make some sort of “topping” for salmon and see how it turned out. I have to say, pretty good.
This dish is a mix of flavors from sweet to salty with a little bit of tang, which is what makes it so interesting. At first I wasn’t sure how the combo would work out, but I really like all the different flavors you get with this dish!
Fig & Bacon Salmon
Serves 2
Ingredients:
4 dried figs
3 slices of bacon
Scant 1/4 cup chopped cilantro
1/2 tsp. lemon zest
Juice of 1/2 a lemon
Scant 1/4 tsp. himalayan salt
1/2 lbs. of wild salmon
Preheat oven to 350 F.
Soak the figs in hot water for 10 minutes. While the figs soak, cook your bacon.
When bacon is done cooking, lay on paper towels to absorb the extra fat. Drain your figs and thinly slice them.
Combine all ingredients except the bacon and salmon in a bowl and let marinate for 10 minutes.
While marinating, lay your salmon on a parchment lined baking sheet.
Chop or crumble the bacon and add it to the fig mixture. Spoon this mixture over the salmon and gently press the topping into the salmon.
Bake for about 15-20 minutes, depending on how well done you like your salmon.
Serve immediately.
What your salmon should look like before putting it in the oven
Would you have ever thought about adding figs or bacon to a fish dish?
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.
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.
