A fun early summer dish, this warm Roasted Grape & Fennel Salad is fragrant and refreshing, balanced with a light balsamic vinaigrette. While I’ve never really been a “fruit on salad” person, these roasted grapes are such a nice touch – the roasting brings out a rich flavor to the grapes and complements the fennel perfectly.

So simple with just roasted fennel and red seedless grapes, sliced tigernuts, topped on arugula with a simple vinaigrette, this salad is ready to eat in thirty minutes. Feel free to add any leftover protein like shredded or grilled chicken for a balanced meal.

Ingredients for Warm Roasted Grape & Fennel Salad:

• Red seedless grapes
• Fennel
• Thyme
• Sea salt
• Olive oil
• Balsamic vinegar
• Maple syrup (optional)
• Arugula
• Leftover shredded or grilled chicken (optional)
• Sliced tigernuts (optional)

RECOMMENDATIONS

• Make sure you use grapes that are seedless (otherwise it won’t be very fun eating this salad!) You can also try this with black grapes instead of red grapes.
• If you using fresh thyme instead of dried, use 1 tbsp to match the flavor.
• Feel free to swap the arugula for your favorite different leafy green like spinach or baby kale.
• Best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.

Be sure to check out these other recipes:

• Simple Cucumber Beef Stir Fry
• Roasted Fennel & White Sweet Potatoes
• Pan Fried Zucchini & Basil

Warm Roasted Grape & Fennel Salad (AIP, Paleo)

Print recipe

Servings: 2-3

Prep: 10 min

Cook: 20 min

Total: 30 min

This recipe has no ratings just yet.

A fun early summer dish, this warm Roasted Grape & Fennel Salad is fragrant and refreshing, balanced with a light balsamic vinaigrette.

By: Stephanie @open_cookbook

Ingredients

• 1 1/2 cups red seedless grapes
• 2 medium fennel bulb, sliced
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 cup extra virgin olive oil (plus for extra for tossing)
• 3-4 tbsp balsamic vinegar
• 1/2 tbsp maple syrup (optional)
• 4 cups arugula
• 2 tbsp sliced tigernuts (optional)
• Leftover shredded or grilled chicken

Directions

• Step 1 Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Step 2 Clean grapes and set aside in a medium bowl. Core and cut the fennel into 1/4″ slices. Add fennel to the bowl with grapes and toss with olive oil, thyme, and salt. Place the baking sheet into the oven and bake for 15-20 minutes.
• Step 3 While the grapes and fennel are roasting, prepare the vinaigrette. In a small mason jar, add the olive oil, balsamic vinegar, maple syrup, and a pinch of salt. Close the lid tightly and shake vigorously to mix.
• Step 4 In a large bowl, add the arugula and top with roasted grapes and fennel, sliced tigernuts, chicken, and drizzle with the dressing (add as much as you like and save the rest).

The post Warm Roasted Grape & Fennel Salad (AIP, Paleo) appeared first on The Open Cookbook.

Made with crushed plantain chips, these AIP Chicken Nuggets are crispy and juicy paired with a deliciously tangy Banana Ketchup dipping sauce.

A childhood favorite of mine, I couldn’t be more excited to share this recipe for gluten-free, egg-free, and nut-free chicken nuggets along with a dipping sauce that is reminiscent of honey mustard or a sweet and sour sauce but made with AIP ingredients. The combination really takes me back and is truly magical!

What is Banana Ketchup?

A classic Filipino condiment, banana ketchup (a simple mix of mashed bananas, vinegar, sugar, and spices) was invented in the 1930s by María Orosa, a food scientist, humanitarian, and war heroine in the Philippines. In 1942, banana ketchup was commercially produced due to a nationwide tomato shortage. Today, it is commonly used in the Philippines and it has become more well-known internationally due to the fast-food chain Jollibee.

This AIP and nightshade-free version of banana ketchup is inspired by the original as well as BonAippetit’s recipe. The flavor is nice and tangy, slightly sweet, with a pinch of cinnamon to tie the flavors together.

Ingredients for AIP Chicken Nuggets:

• Ground chicken (or ground turkey)
• Coconut aminos
• Sea salt
• Plantain chips
• Avocado oil

Ingredients for Tangy Banana Ketchup:

• Bananas
• Apple cider vinegar
• Coconut aminos
• Maple syrup (eliminate for Whole30)
• Turmeric
• Cinnamon
• Sea salt

RECOMMENDATIONS

• For the plantain chip breading, the brand I recommend is Inka but feel free to use the brand you enjoy or what you have on hand.
• If you prefer, you can swap the ground chicken for ground turkey – tastes just as good.
• I highly recommend trying out the AIP Banana Ketchup recipe included below as a nice tangy dipping sauce (reminds me of honey mustard or a sweet and sour sauce) but there are some other great AIP condiments you can try like AIP Ketchup or AIP Barbeque Sauce.
• Store the chicken nuggets in an air-tight container in the fridge for 3-5 days or freeze for up to 3 months.
• The banana ketchup keeps well for 3-5 days in the fridge or store in the freezer for up to 3 months.

OTHER GROUND MEAT RECIPES TO CHECK OUT:

• Sweet Potato Turkey Patties
• AIP Kale & Turkey Meatballs
• “Everything Goes” Skillet
• Parsnip & Kale Winter Soup
• Ground Bison & Vegetable Stew

AIP Chicken Nuggets with Banana Ketchup

Print recipe

Servings: 11 nuggets

Prep: 15 min

Cook: 35 min

Total: 40 min

5 from 1 review

Made with crushed plantain chips, these AIP Chicken Nuggets are crispy and juicy with a deliciously tangy Banana Ketchup dipping sauce.

By: Stephanie @open_cookbook

Ingredients

• Chicken Nugget Ingredients
• 1 lb ground chicken (or turkey)
• 2 tsp coconut amino
• 1/2 tsp sea salt
• 2/3 cup ground plantain chips (roughly 3 oz before grinding)
• 2 tbsp avocado oil (for frying)
• 
  
• Banana Ketchup Ingredients
• 2 medium bananas (ripe for sweeter flavor)
• 1/4 cup apple cider vinegar
• 1/4 cup filtered water
• 1 tbsp coconut aminos
• 1 tsp maple syrup (eliminate for W30)
• 1/4 tsp turmeric
• 1/8 tsp ground cinnamon
• 1/2 tsp sea salt

Directions

• Step 1 In a large bowl, add the ground chicken, coconut aminos, and sea salt. Mix ingredients well and let sit while making the plantain breading.
• Step 2 In a food processor, add roughly 3 ounces of crushed plantain chips. Using the grind feature, pulse the plantain chips until they form a panko-like texture. Once the plantain chips are ground up, pour onto a large plate.
• Step 3 Using your hands, form roughly 1 inch balls of ground chicken mixture and make them into a nugget shape, placing onto a clean plate. There should be roughly 11 nuggets.
• Step 4 Take each chicken nugget and dip into the ground plantains, coating evenly on all sides.
• Step 5 In a medium frying pan, heat up the avocado oil on medium-high and once it is hot, place 4-6 chicken nuggets onto the pan – be sure to not overcrowd since they will need to be flipped. Immediately turn down heat to medium.
• Step 6 Cook the chicken nuggets for 3-4 minutes on each side (use a thermometer to confirm internal temperature of 165° F). Repeat until all the nuggets have been fully-cooked and serve warm.
• Step 7 AIP Banana Ketchup Instructions
• Step 8 In a small saucepan on medium heat, place mashed bananas, apple cider vinegar, filtered water, coconut aminos, and maple syrup. Mix together ingredients. Add the turmeric, ground cinnamon, and sea salt and stir well.
• Step 9 Let simmer on low heat for 10-15 minutes until sauce is thickened and then remove from heat.
• Step 10 Using an immersion blender, blend mixture until smooth or once cool enough to handle, use a blender.

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The post AIP Chicken Nuggets with Banana Ketchup appeared first on The Open Cookbook.

Made with a dairy-free “cheese” sauce, this easy vegan and AIP Kale Mac & “Cheese” is a satisfying allergy-friendly take on classic comfort food.

Filled with butternut squash and coconut cream, the sauce is creamy and delicious (all without the dairy or nuts) with chopped kale mixed in. Plus, it can be made grain-free or gluten-free with your choice of preferred pasta. If you are still searching for an allergy-friendly pasta to enjoy, I have provided my favorite recommendations below.

This Kale Mac & “Cheese” is definitely part of my meal rotation and even dairy-lovers thoroughly enjoy the dish! Let’s just say leftovers don’t last.

Ingredients for Easy Vegan / AIP Mac & “Cheese”:

• Kale (curly or lacinato)
• Butternut squash puree
• Coconut cream (full-fat coconut milk in fridge overnight)
• Vegetable stock (for vegan option) or chicken broth
• Apple cider vinegar
• Turmeric
• Arrowroot powder
• Nutritional yeast (optional)
• Sea salt
• Grain-free or gluten-free pasta (macaroni, shells, fusilli, penne)

AIP & Gluten-free pasta recommendations:

• Grain-free (AIP)
  • Jovial Cassava Pasta
• Gluten-free & corn-free
  • Andean Dream (quinoa and white rice)
  • Tinkyada (brown rice)

If I am not vegan/vegetarian, can I add in protein?

Absolutely! I have added in one pound of ground beef or bison and it is a delicious combination. You could also try crumbling some bacon on top.

RECOMMENDATIONS

• For the coconut cream, place a can of full–fat coconut milk in the fridge overnight. This separates the coconut cream from the coconut water. Be sure to save the remaining coconut water for smoothies!
• As a time-saving trick, I use canned 100% Butternut Squash Puree for the sauce. I love stocking up since it is so handy for creating sauces and stews. However, you can absolutely make your own from scratch and prepare beforehand.
• The nutritional yeast is completely optional but does add a “cheesy” flavor. I am actually unable to eat yeast and thoroughly enjoy the sauce all the same!
• Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

AIP Butternut Squash recipes to give a try:

• Butternut Squash Scallion Muffins
• AIP & Vegan Scalloped Sweet Potatoes
• Ground Bison & Vegetable Stew
• Paleo Tortilla Soup

Easy Vegan Kale Mac & 'Cheese' (AIP)

Print recipe

Servings: 4-5

Prep: 5 min

Cook: 20 min

Total: 25 min

5 from 1 review

Made with a dairy-free “cheese” sauce, this easy vegan and AIP Kale Mac & “Cheese” is a satisfying allergy-friendly take on classic comfort food.

By: Stephanie @open_cookbook

Ingredients

• 3/4 cup coconut cream (place can of full-fat coconut milk in fridge overnight)
• 1 1/2 cup butternut squash, pureed (canned or homemade)
• 1/2 cup vegetable or chicken broth
• 1 tbsp apple cider vinegar
• 1/2 tsp turmeric
• 2-3 tbsp nutritional yeast (optional)
• 1/2 tsp sea salt
• 1 1/2 tbsp arrowroot powder
• 1 tbsp water
• 4 large kale leaves (curly or lacinato), chopped
• 8 oz preferred grain-free or gluten-free pasta (cooked according to box instructions)

Directions

• Step 1 First step – remember to place the can of full-fat coconut milk in the fridge overnight! This separates the coconut cream from the liquid.
• Step 2 When ready to start the sauce, in a saucepan set to medium heat, mix together the coconut cream, pureed butternut squash, broth, apple cider vinegar, turmeric, nutritional yeast (optional) and sea salt. Stir and mix until well combined. Let simmer for 10 minutes.
• Step 3 In a small cup, mix together the arrowroot powder with 1 tbsp of water and stir until dissolved. Slowly add the arrowroot slurry to the saucepan and stir well. The arrowroot slurry will help thicken the sauce.
• Step 4 In a large pot, boil water and cook pasta to package instructions.
• Step 5 While the pasta is cooking, add the chopped kale into the sauce. Let simmer for another 10 minutes.
• Step 6 Once the pasta is complete, return to the large pot and add the kale / sauce. Stir until sauce, kale, and pasta are fully combined over low heat. Serve warm and enjoy!

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The post Easy Vegan Kale Mac & “Cheese” (AIP) appeared first on The Open Cookbook.

A delicious summer to fall transition meal, this easy Cucumber & Beef Stir Fry will have you hooked on cooked cucumber. More commonly found in a variety of Asian cuisines, I grew up loving cooked cucumber, especially in soup, but that will be a post for another day!

So, what does a cooked cucumber taste like? I think it brings out an almost melon-like subtle flavor and once you try it, you will never look back. I recommend using either Persian or English cucumbers for this recipe since the peel is thin and delicate. Plus, they will keep their crunch after being sautéed with some olive oil.

Ingredients for Easy Cucumber & Beef Stir Fry:

• Cucumber (Persian or English)
• Ground beef
• Scallions
• Sea salt
• Olive oil

RECOMMENDATIONS

• Use either Persian or English cucumbers – they have a thin skin and will remain a little crunchy after cooking.
• Feel free to replace the ground beef with ground pork or bison.
• If following a low-FODMAP diet, only use the green top of the scallions.
• Store in an airtight container in the fridge for up to 3 days.

Other recipes you might enjoy

• Matchstick Sweet Potato & Beef Stir Fry
• Vegan Japchae
• Everything Goes Skillet

Simple Cucumber & Beef Stir Fry

Print recipe

Servings: 2

Prep: 5 min

Cook: 20 min

Total: 25 min

5 from 1 review

A delicious summer to fall transition meal, this easy Cucumber & Beef Stir Fry will have you hooked on cooked cucumber.

By: Stephanie @open_cookbook

Ingredients

• 1/2 lb ground beef
• 4 Persian or 1 English cucumber, thinly sliced, bias cut
• 1/4 tsp sea salt
• 1 tbsp extra-virgin olive oil
• 1 bunch scallions, thinly sliced (green top only for low-FODMAP)

Directions

• Step 1 In a large skillet, brown the ground beef. As the ground meat continues to cook, keep breaking it into smaller pieces. Once the meat has finished cooking, remove from the pan and set aside. Reserve 1/2 pound of beef for this dish.
• Step 2 Slice the cucumbers into thin 1/8″ slices on a bias cut. In a bowl, toss cucumber slices with sea salt. Let rest for 5 minutes.
• Step 3 In the same skillet, heat up the olive oil on medium-high. Once the oil is hot, add in the cucumber and immediately turn down the heat to medium-low and stir for roughly 5 minutes.
• Step 4 Add in the ground beef and scallions. Keep stirring until the ingredients are well combined for another 5 minutes.
• Step 5 Remove from heat and serve immediately.

The post Simple Cucumber & Beef Stir Fry appeared first on The Open Cookbook.

These easy baked Kale & Turkey Meatballs are a perfect weeknight meal for the whole family. Just pair them with your favorite roasted veggies or gluten-free pasta and you are all set for a tasty well-balanced meal.

Meatballs are one of my top go-to meals — they are so versatile and filling. Plus, they freeze really well, making them ideal for whenever you are crunched on time.

Ingredients for Easy Baked Kale & Turkey Meatballs:

• Kale
• Scallions (green top for low-FODMAP)
• Ground turkey (or chicken if preferred)
• Extra-virgin olive oil
• Sea salt

RECOMMENDATIONS

• Feel free to make extra kale puree — it makes a delicious sauce to top the turkey meatballs or mix with some other veggies like zucchini or sweet potato.
• These meatballs taste great paired with your favorite veggies (I like mixing them with some sautéed zucchini and extra kale sauce) or with gluten-free pasta.
• If you prefer, you can swap the turkey for ground chicken. Both are great options!
• For a low-FODMAP option, be sure to only use the green stems of the scallions.
• Store the meatballs in an air-tight container in the fridge for 3-5 days or 2-3 months in the freezer.

Some other easy & tasty ground meat recipes:

• Sweet Potato Turkey Patties
• “Everything Goes” Skillet
• Ground Bison & Vegetable Stew

Easy Baked AIP Kale & Turkey Meatballs

Print recipe

Servings: 11-12 meatballs

Prep: 5 min

Cook: 20 min

Total: 25 min

5 from 1 review

These easy baked Kale & Turkey Meatballs are a perfect weeknight meal for the whole family.

By: Stephanie @open_cookbook

Ingredients

• 4 cups curly kale, destemmed & chopped
• 1 bunch scallions, thinly sliced
• 1-2 tbsp extra-virgin olive oil
• 5 tbsp, filtered water
• 1 lb ground turkey
• 1 tsp sea salt, divided

Directions

• Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Step 2 Thoroughly clean, destem, and chop the kale. Set aside 4 cups.
• Step 3 Thinly slice one bunch of scallions and set aside. Use the green tops only if low-FODMAP.
• Step 4 In a medium frying pan, heat up the olive oil on high and once it is hot, add in the kale. Immediately turn down heat to medium and saute the kale. Add 1/2 tsp of salt to the kale. After about 5 minutes or when the kale is thoroughly cooked, remove from heat.
• Step 5 In a blender or food processor, add the sauteed kale, scallions, and water. Blend until a smooth paste texture forms. If it is too thick, add a little extra water at a time.
• Step 6 In a large bowl, combine the ground turkey, kale, and 1/2 tsp salt. Mix thoroughly until the kale and turkey are fully combined.
• Step 7 Using your hands, form 1-1/2 inch diameter meatballs and place onto the baking sheet with parchment paper. Brush the tops of the meatballs with olive oil.
• Step 8 Place the baking sheet into the oven. Bake for 15 minutes or until the meatballs have reached an internal temperature of 165°F on an instant read thermometer.
• Step 9 Once done, remove from the oven and serve.

The post Easy Baked AIP Kale & Turkey Meatballs appeared first on The Open Cookbook.

These delicious gluten-free, egg-free, AIP/Paleo Sweet Potato Turkey Patties are a great addition to any meal. They are light and fluffy with a flavorful mix of herbs, while the sweet potato keeps the patties moist and never dry.

I love freezing a batch of these savory patties so they are always available for a quick breakfast or lunch. They are perfect on top of a fresh salad, sauteed greens or just on their own as a filling snack.

Ingredients for Sweet Potato Turkey Patties:

• Sweet potato (mashed)
• Ground Turkey
• Dried basil and rosemary
• Sea salt
• Arrowroot powder
• Avocado oil or preferred oil for frying

RECOMMENDATIONS

• If using fresh herbs, be sure to double the specified amount.
• I have only tried this recipe using orange sweet potatoes but white sweet potatoes should work as well. If using white sweet potatoes, the amount of arrowroot powder might need to be decreased slightly due to moisture content.
• Store the sweet potato and turkey patties in an air-tight sealed container. These can be stored in the fridge for 4-5 days or in the freezer for 3 months.

Sweet Potato Turkey Patties (AIP & Top 8 Free)

Print recipe

Servings: 13-14 patties

Prep: 30 min

Cook: 30 min

Total: 60 min

This recipe has no ratings just yet.

These delicious gluten-free, egg-free, AIP/Paleo Sweet Potato Turkey Patties are a great addition to any meal.

By: Stephanie @open_cookbook

Ingredients

• 2 medium sweet potatoes, mashed (2 cups)
• 1 lb ground turkey
• 1 tsp dried basil
• 2 tsp dried rosemary
• 1 tsp sea salt
• 2 tbsp arrowroot powder
• 1-2 tbsp avocado oil, for frying

Directions

• Step 1 Fill a large pot with water and bring to a low boil. Add peeled and chopped sweet potato to the water. Once sweet potato pieces are easily pierced by a fork, strain and place sweet potato in a large bowl. Using a fork, mash the sweet potato until smooth.
• Step 2 Add ground turkey, basil, rosemary, and sea salt into sweet potato mixture. Stir until well combined. Add in arrowroot powder to the mixture and set aside.
• Step 3 Line a baking sheet with parchment paper for the patties.
• Step 4 Using your hands, form 2 inch balls of the sweet potato and turkey mixture. It will still be a little wet but use your palms to form the patties. Place the 2 inch balls onto the parchment paper and gently press down to form patties.
• Step 5 In a medium frying pan, heat up avocado oil on high and once it is hot, place 3-4 patties onto the pan – be sure to not overcrowd since they will need to be flipped. Immediately turn down heat to medium.
• Step 6 Cook each side of the patties for 4-5 minutes each. Repeat until all the patties have been fully-cooked and serve warm.

The post Sweet Potato Turkey Patties (AIP & Top 8 Free) appeared first on The Open Cookbook.

My dad’s beef stroganoff was one of my favorite meals growing-up. Every Christmas, I would look forward to enjoying the creamy mushroom dish with my parents and it became our family tradition. As a kid, I was also a sour cream addict, so beef stroganoff was obviously perfect for me!

This year, I knew I had to recreate my dad’s recipe and I am thoroughly enjoying this Paleo, AIP, and Top 8 allergen-free adaptation. This dish is as equally comforting as the original. Traditionally, beef stroganoff is made with onions, sour cream, butter, and flour. However, this version swaps out all of those ingredients to make a low-FODMAP version with scallions, coconut cream, and arrowroot powder to thicken the sauce.

If following a low-FODMAP diet, I know mushrooms can be really tricky. There are two easy ways to make this recipe low-FODMAP. Option 1 – swap the cremini mushrooms for oyster mushrooms. Option 2 – use canned mushrooms instead of fresh! For reasons not totally known, the canning process reduces the FODMAPS found in mushrooms.

What ingredients do I need to make Paleo Beef Stroganoff?

• Beef sirloin or flank steak (ground beef will also work)
• Cremini or oyster / canned mushrooms (low-FODMAP option)
• Scallions (green top only)
• Coconut cream
• Broth (beef or preferred low-FODMAP broth)
• Apple cider vinegar
• Coconut Aminos
• Arrowroot Powder

RECOMMENDATIONS

• If you prefer, ground beef will also work as a steak replacement or feel free to use your allergy-safe meat of choice.
• For the coconut cream, I recommend putting a can of gum-free/full-fat coconut milk in the fridge overnight before making the recipe. This will separate the coconut cream from the liquid. You can save the remaining liquid for smoothies or other recipes.
• For a low-FODMAP option, be sure to swap the cremini mushrooms for oyster mushrooms.
• This recipe calls for arrowroot powder as a thickening agent for the sauce. Be sure to make a “slurry” of the arrowroot powder and water in a small cup, mixing until dissolved. I recommend adding 1 tbsp at a time to the stroganoff sauce, stirring over a medium heat, until you have your desired thickness.
• I enjoy eating the stroganoff with Jovial’s cassava pasta but feel free to enjoy with your preferred grain-free/gluten-free pasta. Other ideas — try serving over mashed white sweet potatoes or rice (AIP reintro).

Easy Paleo Beef Stroganoff (AIP & low-FODMAP)

Print recipe

Servings: 4-5

Prep: 15 min

Cook: 20 min

Total: 35 min

5 from 2 reviews

This beef stroganoff is an allergy-friendly version of the classic dish and is perfect for a comforting and filling meal. Diet Type: SFED, AIP, Paleo, W30, low-FODMAP

By: Stephanie @open_cookbook

Ingredients

• 1 lb sirloin or flank steak, sliced
• 1 tsp salt, divided
• 2 tbsp avocado oil, divided
• 1/2 cup scallions (green top), sliced
• 5 cups cremini (for low-FODMAP 8 oz oyster mushrooms or canned mushrooms), sliced
• 3/4 cup coconut cream (see recommendations)
• 1 cup beef or chicken broth (low-FODMAP)
• 1 tbsp coconut aminos
• 2 tsp apple cider vinegar
• 4 tbsp arrowroot powder + 4 tbsp water (add slurry gradually)
• Fresh parsley, chopped (optional)

Directions

• Step 1 Slice scallions (green top only) and mushrooms and set aside.
• Step 2 Salt steak and slice into strips and cut into bite size pieces. Be sure to slice across the grain.
• Step 3 In a medium pan, add 1 tbsp avocado oil and heat over medium heat. Add the steak pieces to the pan and lightly sear for 4-5 minutes. Remove the steak from the pan and set aside on a plate.
• Step 4 In a large pan, add 1 tbsp avocado oil and saute the scallions and mushrooms over medium heat. Saute for 3-4 minutes until mushrooms have softened.
• Step 5 Add the coconut cream and broth to the scallion and mushroom mixture. Stir until well combined and add the coconut aminos, apple cider vinegar, and 1/2 tsp salt.
• Step 6 Begin to prepare the arrowroot slurry by mixing together 1 tbsp arrowroot powder with 1 tbsp water. Once the mixture has dissolved, add to the sauce and stir for a minute. Continue adding the arrowroot slurry 1 tbsp at a time. The sauce will gradually thicken with each tbsp of arrowroot slurry.
• Step 7 Add the steak into the sauce and stir until well combined. Let simmer for 4-5 minutes.
• Step 8 Serve over grain-free/gluten-free pasta. Top with chopped parsley if desired.

The post Easy Paleo Beef Stroganoff (AIP & low-FODMAP) appeared first on The Open Cookbook.

This AIP/Paleo recipe for Matchstick Sweet Potato & Beef Stir Fry is an adaptation of a classic Chinese potato stir-fry. While I had never been exposed to the original dish growing-up, I was very excited to have discovered Chinese potato stir fry through Red House Spice. I have recreated an allergy-friendly version that still has a crunchy texture with a slightly sweet and tangy flavor.

In this AIP/Paleo adaptation, potatoes have been swapped with white sweet potatoes. I have also included ground beef, scallions, and coconut aminos to round out the dish.

 

 

For this recipe, make sure to use white sweet potatoes and not orange sweet potatoes. The white sweet potato is both drier in texture and more delicate in flavor.

 

While this dish is pretty easy to create, there is a bit of labor required julienning the white sweet potatoes. I create the thin strips by hand, but feel free to use a julienne peeler — the strips should be cut as evenly as possible.

RECOMMENDATIONS

• Rinse the white sweet potato strips in cold water to remove any excess starch and pat dry with a towel before cooking.
• I have tried this dish with both white sweet potatoes and regular potatoes — they both taste delicious. If you choose to use regular potatoes instead, the cooking time will not be as long.
• I enjoy adding ground beef or bison to the dish, but this is not necessary if you would like a vegan recipe.

Matchstick Sweet Potato & Beef Stir Fry

Print recipe

Servings: 2

Prep: 15 min

Cook: 20 min

Total: 35 min

This recipe has no ratings just yet.

This AIP/Paleo recipe is an adaptation of a classic Chinese potato stir-fry that has crunchy texture with a slightly sweet and tangy flavor. Diet Type: SFED, AIP, Paleo, W30

By: Stephanie @open_cookbook

Ingredients

• 2 medium white sweet potatoes
• 1/2 lb ground beef or bison
• 2 tbsp avocado oil
• 1 bunch scallions, chopped
• 2 tbsp coconut aminos
• 1/4 tsp salt

Directions

• Step 1 Clean and peel the white sweet potatoes. Cut the sweet potatoes into julienne strips, keeping the strips as even as possible. This can be done either by hand or with a julienne peeler.
• Step 2 Rinse the julienned sweet potatoes under cold water to remove excess starch, pat dry, and set aside.
• Step 3 In a large skillet, brown the ground beef or bison. As the ground meat continues to cook, keep breaking it into smaller pieces. Once the meat has finished cooking, remove from the pan and set aside.
• Step 4 Heat up a wok on high heat and add the avocado oil.
• Step 5 Once the oil is sizzling, add in the sweet potato strips and stir continuously for roughly 5-8 minutes. The timing depends on how crunchy or soft your preference is for the sweet potatoes.
• Step 6 Add in the ground meat, scallions, coconut aminos, and salt. Keep stirring until the ingredients are well combined.
• Step 7 Remove from heat and serve immediately.

The post Matchstick Sweet Potato & Beef Stir Fry appeared first on The Open Cookbook.

This is a flexible meal that I prepare almost on a weekly basis. My mom is also a convert and dubbed it “Everything Goes”! It requires very little thought and energy, but provides a nutrient-dense meal in only 30 minutes.

It is pretty simple — any type of ground meat (chicken, turkey, beef, bison, lamb) and add whatever vegetables you prefer with a seasoning of your choice. My favorite version of “Everything Goes” includes ground turkey, squash, zucchini, carrots, scallions, and turmeric for seasoning. This meal also helps me reduce food waste and it a great way to use any vegetables that you might have leftover in the fridge.

I also find this to be an excellent meal option for EoE, dysphasia, and other GI-motility dysfunction disorders. The vegetables can be cooked to be quite soft and ground meat is much easier to digest.

Interested in my template for making balanced skillet meals?

Download your FREE guide – this includes some fun budget-friendly recipe ideas to get started.

My fridge stock:

Summer Squash, Zucchini, Carrots, Celery, Scallions

RECOMMENDATIONS

• This recipe is just my version of “Everything Goes” but you can use any produce/ground meat that you have available or that works with your specific food allergies. See link to download a free guide for recipe ideas and tips on how to make a balanced skillet.
• For seasoning, I typically switch between using turmeric with coconut oil or coconut aminos. Again, this is totally up to your preference.
• I can’t tolerate garlic and onion (except for scallions) but recommend including these ingredients if they work for you.
• It is great to always have ground meat on hand in the freezer. I will buy a pound of ground meat of choice and cook it all at once and then freeze half of it for future use.
• This skillet recipe pairs great with a side of roasted sweet potatoes, quinoa, or rice for a more substantial meal.

EVERYTHING-GOES SKILLET

Print recipe

Servings: 3-4

Prep: 10 min

Cook: 20 min

Total: 30 min

This recipe has no ratings just yet.

This is a quick and flexible nutrient-dense meal that allows for easy customization. Diet Type: SFED, AIP, Paleo, W30

By: Stephanie @open_cookbook

Ingredients

• 2 tbsp coconut oil (or oil of your choice)
• 1/2 lb ground turkey (or your meat of choice)
• 2 medium carrots, bias cut
• 2 celery stalks, sliced
• 1 medium summer squash, quartered and sliced
• 1 medium zucchini, quartered and sliced
• 1 tsp turmeric powder
• 1 tsp apple cider vinegar (optional)
• 1/2 tsp salt
• 1 bunch scallions, sliced

Directions

• Step 1 Heat a large pan over medium heat and lightly coat with oil.
• Step 2 Add the ground meat to the skillet and break into pieces. As the ground meat continues to cook, keep breaking it into smaller pieces. Once the meat has finished cooking, remove from the pan and set to the side.
• Step 3 Add 1 tbsp of coconut oil to a large skillet.
• Step 4 Once the oil is hot, add in the carrots and celery. Stir and cook for about 5 minutes.
• Step 5 Add in the squash, zucchini, turmeric powder, apple cider vinegar, salt, and remaining 1 tbsp coconut oil.
• Step 6 Combine the ingredients well and make sure the turmeric fully coats the vegetables.
• Step 7 Continue to stir occasionally and cook for another 5 minutes or until vegetables have softened.
• Step 8 Add in the ground meat and combine well. Let simmer for another 5 minutes.
• Step 9 Toss in the scallions and serve warm.

The post “Everything Goes” Skillet appeared first on The Open Cookbook.

This gluten-free and vegan Japchae recipe is packed full of a variety of vegetables, providing a filling and nutrient-dense meal. I have always been a huge fan of Japchae, a traditional Korean glass noodle stir-fry and since the sweet potato noodles are naturally gluten-free, it makes Japchae very easy to adapt into a Top 8 allergen-free dish.

VEGAN JAPCHAE WITH BOK CHOY

Print recipe

Servings: 4-5

Prep: 15 min

Cook: 20 min

Total: 35 min

This recipe has no ratings just yet.

This recipe for Vegan Japchae (Korean sweet potato noodles) is gluten-free, soy-free, and does not contain any fish product. It is a vegetable-packed allergy-friendly and an AIP/Paleo compliant dish. Diet Type: SFED, AIP, Paleo, W30, Vegan

By: Stephanie @open_cookbook

Ingredients

• 7 oz / 200g sweet potato noodles
• 1-2 tbsp avocado oil
• 3 medium carrots, julienned
• 1 medium squash, julienned
• 2 heads of baby bok choy, sliced into strips
• 1 bunch of scallions, sliced
• 1/2 cup coconut aminos
• 1 tsp apple cider vinegar
• 1/2 tsp coconut sugar (optional)
• Salt to taste

Directions

• Step 1 Bring a large pot of water to a boil and cook sweet potato noodles following the directions on the package. While noodles are cooking, prepare the vegetables.
• Step 2 Once the noodles are cooked, drain and rinse with cold water. Add a light coating of avocado oil to the noodles in a bowl. Using scissors, cut the noodles a few times to reduce length.
• Step 3 Add some avocado oil into a large wok and bring to a medium-high heat. Once hot, add in julienned carrots and cook for about 5 minutes to soften. Add the squash and keep on medium-high heat for another 2 minutes.
• Step 4 Prepare the sauce of coconut aminos, apple cider vinegar, and coconut sugar and whisk thoroughly.
• Step 5 Once the carrots and squash have softened, add in the sweet potato noodles and pour over the sauce. Add in the baby bok choy and cook for an additional five minutes, stirring the ingredients.
• Step 6 After the sauce, sweet potato noodles, and vegetables have fully combined and are almost ready, toss in the scallions.
• Step 7 Serve warm and enjoy.

The post Vegan Japchae with Bok Choy appeared first on The Open Cookbook.