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.

This refreshing Whole30 and Paleo Tortilla Soup is a vegetable-loaded meal that is perfect year-round. It is free from all nightshades, beans, dairy, and corn but still has a delicious flavor reminiscent of tortilla soup, topped with crispy plantain tortilla strips, sliced avocado, and a dairy-free coconut crema.

While growing up in Texas, tortilla soup was one of my absolute favorite meals. I will never forget the first time I enjoyed my first bowl and begged my parents to take me to the grocery store to pick up a can of tortilla soup the next day. I was seriously hooked!

Ingredients for Paleo Tortilla Soup:

• Carrots
• Celery
• Zucchini
• Summer squash
• Butternut squash puree
• Scallions
• Parsley
• Turmeric
• Shredded Turkey or Chicken
• Plantain tortillas (see recommendations below)
• Chicken Broth
• Sea Salt
• Extra-virgin olive oil
• Coconut yogurt
• Lime juice (optional for garnish)

RECOMMENDATIONS

• I highly recommend Positively Plantain tortillas for this soup recipe and any other paleo tortilla needs. They are the absolute best vegan, paleo, and allergy-friendly tortillas that are free form gluten, corn, nuts, and soy. **Be sure to use the code OPENCOOKBOOK for 15% off your next Positively Plantain order.**
• For the shredded meat, feel free to use chicken or turkey, depending on your preference. I used shredded turkey and prepped it ahead of time by roasting it and shredding it once cooked.
• To make the coconut crema, use a coconut yogurt that has a thick texture in order to get the right consistency and flavor. My favorites are Anita’s or Cocojune.
• For the pureed butternut squash, feel free to prepare it yourself, just make sure it has a smooth texture. Or, I recommend purchasing canned butternut squash puree. This saves a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
• Store the tortilla soup (without toppings and garnish) in an air-tight container in the fridge for 3-5 days. Top with avocado, coconut crema, and crispy plantain tortilla strips right before eating. The soup also keeps well in the freezer for up to 3 months.

LOOKING FOR MORE WARM & COMFORTING MEALS?

• Ground Bison & Vegetable Stew
• Easy Paleo Beef Stroganoff
• Hearty Plantain & Yuca Stew
• Shredded Leftover Turkey & “Rice” Soup

Paleo Tortilla Soup (Whole30 & Top 8 Free)

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Servings: 4-5

Prep: 15 min

Cook: 60 min

Total: 75 min

This recipe has no ratings just yet.

This refreshing allergy-friendly Paleo Tortilla Soup is a vegetable-loaded soup that is perfect year-round.

By: Stephanie @open_cookbook

Ingredients

• 1-2 tbsp extra-virgin olive oil
• 1 bunch scallions, thinly sliced
• 1 1/2 cups carrots, diced
• 3 celery stalks, thinly sliced
• 1 1/2 cups zucchini, quartered and sliced
• 1 1/2 cups summer squash, quartered and sliced
• 1/2 tsp turmeric
• 1/2 tsp sea salt
• 4 cups chicken broth
• 1 1/2 cup butternut squash, pureed
• 2 cups shredded turkey or chicken (pre-cooked)
• 2 tbsp fresh parsley, chopped
• Plantain tortilla, baked and sliced
• Avocado, sliced for topping
• Squeeze of lime (optional)
• Parsley or cilantro, fresh and chopped for topping (optional)
• 
  
• Coconut Crema
• 2 tbsp coconut yogurt (see recommendations)
• 2-3 tsp filtered water
• Pinch of sea salt

Directions

• Step 1 Heat the extra-virgin olive oil in a large stock pot on medium heat. Once hot, add the sliced scallions and stir for a few minutes. Add the carrots and celery and saute for about 10 minutes.
• Step 2 Add the zucchini and summer squash and mix until fully combined. Add the turmeric and sea salt and stir ingredients together. Saute for 10-12 minutes.
• Step 3 Add in the broth, butternut squash puree, and shredded turkey or chicken. Let simmer for 30-35 minutes.
• Step 4 While the soup is simmering, heat up a plantain tortilla in a toaster oven or regular oven for roughly 10 minutes at 350°F. Check the tortilla every few minutes to ensure it doesn’t burn. Bake the tortilla until it is nice and crispy. Once the tortilla is ready, remove from the oven and let cool. When safe to touch, slice into 1/4 to 1/2 inch strips.
• Step 5 In a small cup or bowl, prepare the coconut crema. Add the coconut yogurt and filtered water to the cup or bowl and stir until well combined. Adjust the water accordingly to the desired texture. Add a pinch of salt to taste.
• Step 6 To the stock pot, add the chopped parsley, stir to combine. Let simmer for another 5 minutes.
• Step 7 Serve the soup hot, topped with the plantain tortilla strips, coconut crema, sliced avocado, and fresh parsley or cilantro. Add a squeeze of fresh lemon juice if desired.

The post Paleo Tortilla Soup (Whole30, 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.

Looking for a comforting allergy-friendly version of scalloped potatoes?

These creamy Scalloped Sweet Potatoes with lightly browned and crispy edges, are topped with a vegan, AIP/Paleo, and Whole30 butternut squash sauce. Completely dairy-free, the sauce is made from a mixture of butternut squash, coconut milk, coconut yogurt, turmeric, and with nutritional yeast as an optional ingredient for a “cheesy” flavor.

How to make scalloped sweet potatoes

• For this recipe, I have specified white sweet potatoes since they are not as sweet as orange sweet potatoes and they have a naturally creamy texture.
• When selecting the sweet potatoes, try to pick sweet potatoes that are of a similar circumference so they stack evenly.
• To slice the sweet potatoes, use either a sharp knife or mandoline slicer and cut the sweet potatoes into 1/4″ round slices. The mandoline slicer help to make even and consistent slices but if you don’t have one available, using a knife works just fine.
• I selected a 9-inch round pan for this recipe but you can use a square or rectangular pan if you prefer. Just stack the sweet potato slices on top of each other either in a circular pattern if using a round pan or into rows if using a square/rectangular pan.

RECOMMENDATIONS

• I have only tried this recipe with white sweet potatoes, but I imagine the recipe would work well with Russet potatoes if you prefer. If you try the recipe with orange sweet potatoes, the flavor might be sweeter and the baking time might need to be adjusted accordingly.
• I suggest tasting the sauce before pouring over the sweet potatoes — add salt, garlic powder, and/or nutritional yeast to your liking. Nutritional yeast is optional but if you don’t include it, the sauce won’t have a “cheesy” flavor. I have included suggested measurements in the recipe.
• For the pureed butternut squash, I recommend purchasing canned butternut squash puree. This saves a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.

AIP & Vegan Scalloped Sweet Potatoes

Print recipe

Servings: 4-6

Prep: 20 min

Cook: 75 min

Total: 95 min

5 from 1 review

An allergy-friendly version of scalloped sweet potatoes, topped with a vegan, AIP/Paleo, and Whole30 butternut squash sauce.

By: Stephanie @open_cookbook

Ingredients

• 2 large white sweet potatoes
• 2 tsp & 1 tsp salt, divided
• 1 cup butternut squash, pureed
• 3/4 cup full-fat coconut milk
• 1/2 cup coconut yogurt
• 1/2 tbsp turmeric
• 1/2 tsp arrowroot powder
• 1 tbsp water
• 3-4 tbsp nutritional yeast, optional (adjust to taste)
• 1 tbsp garlic powder, optional (adjust to taste)

Directions

• Step 1 Preheat the oven to 400°F. Lightly grease a 9-inch round non-stick pan and set aside.
• Step 2 Wash and peel white sweet potatoes. Slice the peeled sweet potatoes into 1/4″-thick rounds.
• Step 3 In a large bowl, toss sweet potato rounds with 2 tsp salt.
• Step 4 Arrange the sweet potato rounds in the pan, overlapping each slice until the pan is filled. If using a round pan, sweet potato slices can be arranged in a spiral pattern or if using a square/rectangular pan, they can be arranged in a row. Set the pan aside when complete.
• Step 5 In a saucepan set to medium heat, add pureed butternut squash, coconut milk, coconut yogurt, turmeric, and 1 tsp salt. Stir and mix until well combined.
• Step 6 In a small cup, mix together the arrowroot powder with 1 tbsp of water and stir until dissolved. Add the arrowroot mixture to the saucepan and stir well.
• Step 7 If using nutritional yeast and garlic powder, add this to the saucepan and whisk the sauce until fully combined. Taste and adjust seasoning accordingly.
• Step 8 Remove the saucepan from heat. Using a ladle, carefully pour the sauce over the scalloped sweet potatoes. Ensure that the sauce gets into all of the cracks and around the edges.
• Step 9 Cover the pan with aluminum foil and place into the oven.
• Step 10 After 40 minutes, carefully remove the aluminum foil and place the pan back into the oven for another 35 minutes or until the sweet potatoes begin to get golden brown and crispy at the edges.
• Step 11 Remove the pan from the oven and turn on the broiler. Place the pan back into the oven and broil for 2-3 minutes. Make sure to carefully watch to ensure the sweet potatoes don’t burn.
• Step 12 Once the sauce is lightly browned, remove from the oven and serve warm.

The post AIP & Vegan Scalloped Sweet Potatoes appeared first on The Open Cookbook.

Warm, filling, and nourishing, this AIP/Paleo and low-FODMAP Ground Bison and Vegetable Stew is perfect for cold winter days. This hearty and flavorful stew is one of my family’s favorite meals and the bison . The white sweet potatoes, carrots, kale, and pureed butternut squash are such a great complement to the ground bison.

If following a low-FODMAP diet, this stew is compliant at one serving size.

Why do I love rotating between bison and beef?

• Bison is not only significantly lower in saturated fat compared to beef, but it is higher in protein. I find the lower fat content makes it much easier to digest.
• Bison is very high in omega-3 fatty acids, perfect if you are allergic to other high omega-3 food sources, such as salmon.
• I honestly really love the taste. It isn’t gamey at all and has a slightly sweet, almost smoky flavor.

RECOMMENDATIONS

• If you don’t have any access to ground bison, feel free to replace the meat with ground beef or your preferred ground meat.
• For the pureed butternut squash, I recommend purchasing canned butternut squash puree. This saves a lot of time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
• If following a low-FODMAP diet, this stew is compliant at one serving size.
• I like to massage the kale with avocado oil and salt before adding it to the stew — this helps if you have a sensitive stomach since it helps break down the kale. However, this step is definitely not necessary since cooking the kale will already soften it up.

Ground Bison & Vegetable Stew

Print recipe

Servings: 5-6

Prep: 10 min

Cook: 55 min

Total: 65 min

5 from 3 reviews

Warm, filling, and nourishing, this allergy-friendly bison stew is perfect for cold winter days. Diet Type: SFED, AIP, Paleo, W30

By: Stephanie @open_cookbook

Ingredients

• 1 lb ground bison
• 1-2 tbsp avocado oil
• 3 large carrots (2 cups), chopped
• 3 celery stalks (1 cup), sliced
• 2 large white sweet potatoes (2 cups), chopped
• 1/2 tsp salt
• 2 tsp turmeric
• 3 cups chicken broth
• 1 1/2 cups butternut squash, pureed
• 3 cups kale, chopped
• Fresh parsley, topping (optional)

Directions

• Step 1 Heat a large pan over medium heat and add the ground bison, breaking into pieces. Once the meat has finished cooking, remove from the pan and set to the side.
• Step 2 Heat the avocado oil in a large stock pot on medium heat. Once hot, add the chopped carrots and celery. Saute for about 8 minutes.
• Step 3 Add the white sweet potatoes, salt and turmeric and combine ingredients. Continue cooking the ingredients over medium heat, stirring periodically, for another 10 minutes or until the vegetables have softened a bit.
• Step 4 Add in the broth, pureed butternut squash, kale, and bison. Stir all ingredients together and set to low-medium heat, letting the stew simmer for roughly 30 minutes.
• Step 5 Once the stew is ready, serve warm and top with fresh parsley if desired.

The post Ground Bison & Vegetable Stew appeared first on The Open Cookbook.

This Shredded Leftover Turkey and ‘Rice’ Soup is incredibly comforting, soothing, and delicious. Made with cassava orzo instead of white rice, it is AIP, Paleo, and Whole30 compliant. The classic combination of carrots and celery with shredded turkey is a perfect hearty meal for fall and winter.

For the shredded turkey, I roasted turkey drumsticks or wings in advance with rosemary and extra-virgin olive oil and used the leftovers to make a nourishing turkey bone broth.

I prefer using drumsticks or wings over breast meat so the meat is a bit juicier, but either will work perfectly. The bone broth was made in a slow cooker — I used one large drumstick with some leftover wings that I had available in the freezer, slow cooking the bones with filtered water, chopped celery, apple cider vinegar, and salt for roughly 18-20 hours.

Aren’t leftovers just wonderful?

RECOMMENDATIONS

• If you don’t have any shredded turkey available, you can substitute the shredded turkey for ground turkey. Ground meat is always great to have on hand in the freezer plus it tends to be easier to digest.
• Bone broth is optional — you can use whatever broth you prefer. Be sure to check out this link to learn the difference between bone broth vs. meat stock.
• Cauliflower rice would make a great alternative to the cassava orzo if you don’t have any grain-free orzo on hand.
• The soup keeps well in the fridge for 3-4 days or in the freezer for up to 3-months. When reheating the soup, additional broth might be required since the cassava orzo soaks up some of the liquid.

Shredded Leftover Turkey & 'Rice' Soup

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Servings: 5-6

Prep: 10 min

Cook: 30 min

Total: 40 min

This recipe has no ratings just yet.

Comforting, soothing, and delicious -- a perfect hearty soup for fall and winter. Diet Type: SFED, AIP, Paleo, W30

By: Stephanie @open_cookbook

Ingredients

• 2 tbsp extra-virgin olive oil or avocado oil
• 2 large carrots (3 cups), chopped
• 4 stalks celery, chopped
• 8 cups turkey or chicken bone broth (or preferred broth)
• 1 cup cassava orzo (recommend Jovial brand)
• 3 cups leftover roasted turkey, shredded
• 2 tbsp fresh parsley, chopped
• Salt to taste

Directions

• Step 1 Heat the extra-virgin olive oil in a large stock pot on medium heat. Once hot, add the chopped carrots and celery. Saute for about 8 minutes.
• Step 2 Add in the broth and cassava orzo. While orzo is cooking in the broth, shred the leftover roasted turkey.
• Step 3 Let simmer for about 10-12 minutes and then add in the shredded turkey. Simmer for another 5-8 minutes.
• Step 4 Add in the chopped parsley, stir to combine, and serve hot. Add additional fresh parsley on top if desired..

The post Shredded Leftover Turkey & ‘Rice’ Soup 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

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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

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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

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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.

This recipe calls to mind late night meals during my college semester abroad in Rome, enjoying delicious antipasti with friends. It is such a simple vegan recipe packed with so much flavor. It tastes great on its own or mixed with your favorite gluten-free pasta.

RECOMMENDATIONS

• This recipe “sweats” the zucchini with salt to remove excess moisture before pan frying. The salting process will reduce any sogginess due to zucchini’s high moisture content.
• Small zucchini work best since they don’y have as many seeds and the texture will be more firm.

Pan Fried Zucchini & Basil

Print recipe

Servings: 2

Prep: 30 min

Cook: 6 min

Total: 36 min

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A simple and easy vegan recipe, packed with so much flavor. It tastes great on its own or mixed with your favorite gluten-free pasta. Diet Type: SFED, AIP, Paleo, W30, Vegan

By: Stephanie @open_cookbook

Ingredients

• 4 small zucchini
• 2 tbsp fresh basil, chopped
• 1 tbsp avocado oil or olive oil
• 1 tsp salt

Directions

• Step 1 Thoroughly clean the zucchini and chop off the ends. Slice zucchini into 1/4″ rounds.
• Step 2 Add the zucchini into a bowl and sprinkle with salt on all sides.
• Step 3 Spread the zucchini onto a large plate or baking sheet and let it rest for 30 minutes.
• Step 4 After 30 minutes, use a paper towel to gently blot the zucchini, soaking up any excess moisture.
• Step 5 Coat a pan with avocado oil and once it has reached high heat, place the zucchini into the pan, with no overlapping. After 3 minutes and the zucchini is lightly browned, flip to the opposite side.
• Step 6 While zucchini is frying, chop up the basil. Add basil when zucchini is almost done and gently toss.
• Step 7 Serve and enjoy. This recipe is best served right away.

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