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.
This easy beef stew is perfect for when you need a hearty meal, but don’t have the time to deal with any fancy cooking. Completely AIP compliant and nightshade free, this slow cooker beef stew can be made in the crockpot or instant pot on the slow cooker function.
Slow Cooker Beef Stew
This beef stew is simple, warming, and hearty as the days get colder. I found it incredibly delicious despite not being your typical stew with all the spices. For many years, I had to eat low FODMAP and nightshade free as I healed my gut. This stew was one of my go-to recipes to pack in nutrients. This slow cooker beef stew uses herbs instead of spices and I find it just as delicious and satisfying.
paleo beef stew
Many stews call for braising the meat beforehand, but I often don’t have the time to deal with that if I’m putting this stew on in the morning before work. You can certainly take the time to do that extra step, but if you don’t want to deal with that, you don’t have to! For this easy beef stew, we are just throwing everything into the slow cooker and letting it do all the work.
This AIP and Paleo beef stew is also nightshade free, flavored with herbs instead of spices. It’s the perfect gut-healing stew to warm on those cold winter days!
This AIP Beef Stir Fry is easy and delicious. Loaded with delicious veggies and tender beef, this beef and veggie stir fry is healthier than takeout!
AIP beef stir fry
A couple of weeks ago my chiropractor (who is also my applied kinesiologist) said I was clear of mold, heavy metals, and SIBO. For now, anyway. I’ve been sticking to a paleo low-fodmap diet and it was getting boring, so I was excited to hear no SIBO because it meant I could start slowly trying to reintroduce higher FODMAP foods.
I started to crave a beef and broccoli stir fry but I didn’t want to eat just a bunch of broccoli given it’s FODMAP level, so I incorporated it into a stir fry with lots of other veggies. This way I would be satisfied while only starting out with a little broccoli to test the waters. This recipe also has mushrooms which are considered medium FODMAP but I’ve handled them fine in the past, in moderation, and on occasion. Just something to be aware of if you are following a low FODMAP diet.
Of course, if FODMAPs are a no go for you right now, you can feel free to leave out the broccoli or substitute it with another vegetable that you handle.
AIP Beef Stir Fry Ingredients
Olive or avocado oil: if not AIP, feel free to use sesame oil
Stir-fry beef: you can use sliced stew meat, sirloin, or flank steak works
Broccoli
Green beans
Water chestnuts: these add a crunchy and slightly sweet hit to the stir-fry that is so delicious! Don’t skip these
Baby bella mushrooms
Coconut aminos: this is a gluten free alternative to soy sauce
Ginger root: plenty of ginger goes into this recipe for flavor and it’s anti-inflammatory benefits
Apple cider vinegar: this adds depth of flavor to the sauce
Salt
This gluten free stir fry is easy to whip up. Once your veggies and meat are prepped, you’ll brown the beef on both sides and set aside. Then you’ll sauté the veggies in a delicious coconut aminos and ginger sauce, before adding the beef back in to finish cooking. It is that simple!
Paleo Beef Stir Fry Substitutions and Variations
Veggies: I love stir-fry because you can really use whatever vegetables you have on hand. Got some carrot you want to use up? Toss those in! Hate mushrooms? Leave them out! Feel free to use a combination of vegetables you love. I’ve kept this beef stir fry nightshade free by not adding peppers, but you can certainly add bell peppers if you tolerate them.
Beef:This is a beef stir-fry, but you can also use thinly cut slices of chicken breast if you prefer a chicken stir-fry!
Coconut aminos: Coconut aminos are a gluten free and soy free alternative to soy sauce, but if you tolerate either of those you can feel free to use tamari or soy sauce. Coconut aminos are a little sweeter though, so I suggest adding a tablespoon of coconut or brown sugar to the mix.
Leftovers and Storage
I love making this at the beginning of the week and then having leftovers for lunches/dinners. This AIP beef stir fry is a great meal prep option! Just keep leftovers stored in the fridge for up to 3 days. Reheat on low in the oven at about 300F for 30-40 minutes. I like to add a little extra coconut aminos to keep the meat and veggies moist.
This delicious paleo beef stir fry is packed with nutrients and flavor! You can’t go wrong with this easy weeknight meal that can be made completely AIP friendly. Add this to your list of healthy and nutrient dinner options that are gluten free and allergy friendly!
2Tbsptoasted sesame oil, divideduse olive or avocado oil for AIP
1lbsstir-fry beefsliced stew meat, sirloin, or flank steak works
1head of broccolichopped
3cupsgreen beanstrimmed and cut in half
18 ounce can of water chestnuts
1cupsliced baby bella mushrooms
White sesame seedsoptional- omit if AIP
Sauce
1/3cupcoconut aminos
1Tbspheaping fresh grated ginger root
1tspapple cider vinegar
salt to taste
Instructions
Make sure your veggies are chopped and prepared before starting.
Heat 1 Tbsp of oil in a large pan over medium heat. Add the beef strips and brown on both sides, about 3 minutes each. Remove from the pan and set aside.
Add the other Tbsp of oil and add the broccoli and green beans. Let cook for 5-7 min, until they become more colorful and slightly softer.
While the broccoli and green beans are cooking, mix the coconut aminos, ginger, and apple cider vinegar together.
Add the aminos mixture to the pan then add in the water chestnuts. Stir to combine and cook for 5 min. Next, add the mushrooms and cook for another 3 minutes, stirring occasionally.
Add the beef back in and mix well. Cook for about another 10 minutes, mixing occasionally, until beef is done.
Let rest for 5 minutes before serving. Serve and sprinkle with sesame seeds if desired.
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.
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.
I haven’t had any desire to blog recently (in case you hadn’t noticed). It’s nothing against you all, I just haven’t been in the space to want to do it. I plan to honor that instead of forcing myself to write, get a post up every week, and end up throwing out half-assed content onto the internet. I’ll be posting recipes on occasion when I feel like cooking and measuring and sharing, but they’ll be quick posts with just the recipe for now. I hope you can bare with me until I get my groove back ;).
Also, in case you didn’t know, I’m not vegan anymore. I returned to a paleo diet and plan to write a post on that someday. For now, if you want to know more about why I made this decision, you can check out the brief details in this Instagram post from a few weeks back.
If you aren’t following me on Instagram, I suggest you do so. I’ve remained active there and post short recipes. So if you are missing me, you can find me expressing my passion on a different social media outlet for now.
Also, I’d love to know what you all want to see on the blog. Just recipes? More updates on Lyme? Weekly, monthly, quarterly updates on Lyme treatment? Let me know in the comments.
Crockpot Anti-Inflammatory Meatballs and Greens
Serves 4
Ingredients:
1 lbs. ground meat (lamb is one of the most anti-inflammatory and gut healing, but I used a mix of turkey and beef in this recipe)
1 heaping tablespoon fresh grated ginger root (about a 2 inch knob)
1 tsp. ground turmeric powder
1/2 large bunch of cilantro, finely chopped
1/2 tsp. pink himalayan sea salt
1/2 tsp. fresh ground pepper (omit if AIP/low-fodmap. Pepper is used to activate the effects of turmeric in the body, although I do not consume pepper at this time)
1 bunch of kale
1 bunch of rainbow chard
1/4 cup coconut aminos
2 tbs. of white sesame seeds, divided (omit if AIP)
Combine all ingredients from the meat to the pepper in a bowl and mix well. Form into 16 meatballs and place evenly along the bottom of the crockpot.
Cook meatballs for 3-4 hours on low.
While meatballs are cooking, de-rib your kale and chop or tear into large pieces. Repeat with the chard, but no need to de-rib, eat those stems!
When the meatballs have about 30 minutes left to cook, push them to one side of the crockpot then add the greens, coconut aminos, and 1 tbs. of the sesame seeds to the cleared side of the crockpot. Mix well.
Once cooked, plate the greens and top with remaining sesame seeds (more if desired) and then the meatballs.
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.
