These AIP Loaded Mashed Sweet Potato Bites make a perfect side dish for a summer barbecue or an easy snack. Filled with shredded veggies and scallions, these sweet potato bites remind me of loaded baked potatoes without the dairy—definitely one of my favorites growing up! If you are missing sour cream, try dipping these sweet potato bites in coconut yogurt (I highly recommend Cocojune) to bring you right back to a fully-loaded baked potato AIP-style.

Ingredients for Loaded Mashed Sweet Potato Bites:

• Japanese sweet potatoes
• Carrots
• Zucchini
• Scallions
• Thyme
• Bacon (optional)
• Coconut flour
• Sea salt

RECOMMENDATIONS

• I have only tried using Japanese sweet potato for this recipe and recommend this variety of sweet potato since it is a bit drier in teture. If using orange sweet potato, the mixture will have more moisture and might be too wet. You you can try adding an additional tbsp of coconut flour to soak up the excess moisture.
• I recommend using wither a box grater, food processor, or a julienne peeler to shred/grate the carrots and zucchini.
• Coconut yogurt makes a great dipping sauce for these sweet potato bites—my favorite is Cocojune.
• After baking the sweet potato bites, let sit for at least 5-8 minutes before removing from the baking sheet to hold their shape.
• Store in an airtight container in the fridge for up to 5 days or freeze for up to 3-4 months.

Loaded Mashed Sweet Potato Bites (AIP, Paleo)

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Servings: 15 bites

Prep: 25 min

Cook: 35 min

Total: 60 min

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These AIP Loaded Mashed Sweet Potato Bites make a perfect side dish for a summer barbecue or an easy snack. Filled with shredded veggies and scallions, these sweet potato bites remind me of loaded baked potatoes without the dairy.

By: Stephanie @open_cookbook

Ingredients

• 3 to 3 1/2 cups mashed Japanese sweet potato (2 medium)
• 2/3 cup shredded carrots (1-2 small)
• 2/3 cup shredded zucchini (1 small)
• 2 bunches of scallions, thinly sliced
• 2 slices cooked bacon, chopped (optional)
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1 tbsp coconut flour

Directions

• Step 1 Peel and chop 2 medium-sized Japanese sweet potatoes into 2 inch chunks. Bring a large pot of water to a boil. Add sweet potatoes and boil until tender (15-20 minutes). Once the sweet potato is tender, remove from the pot and place into a large bowl. Using a fork, mash the sweet potato until fairly smooth without any chunks.
• Step 2 Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Step 3 Grate or shred the carrots and zucchini. Add to the bowl with mashed sweet potato and mix.
• Step 4 Add sliced scallions, bacon (optional), dried thyme, sea salt, and coconut flour. Stir all ingredients until fully combined.
• Step 5 Using your hands, form 2 inch balls (roughly 15 total) and form them into little patties.
• Step 6 Place into the oven and cook for 30 minutes (gently flipping them at 15 minutes). Broil for 3 minutes and remove from the oven.
• Step 7 Let sit for 5-8 minutes before removing from the baking sheet to let the bites fully set. Enjoy warm.

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This Asian-inspired Cucumber Dragon Salad is a simple and tasty side dish made a little fancy with a special cutting technique to get an “accordion” or “slinky” effect.

I’ve always loved Chinese Cucumber Salad and this allergy-friendly, AIP/Paleo, and low-FODMAP version is perfect if you are free-from sesame, soy, gluten, garlic, and nightshades which are normally found in a traditional recipe. Made with easy swaps like coconut aminos and apple cider vinegar, this cucumber salad is a refreshing vegetable side dish.

Easy Ingredients for Asian Cucumber Dragon Salad:

• Persian cucumbers
• Coarse sea salt
• Coconut aminos
• Apple cider vinegar
• Avocado oil
• Grated or finely-minced ginger (optional)
• Scallions for topping (optional)

Do I need to salt the cucumbers?

I highly recommend salting the cucumbers with a course sea salt after cutting them into “accordions.” The salting will help draw out excess moisture and keep the cucumber salad nice and crunchy. Salt the cucumbers with 1 tsp coarse sea salt and let sit for 20-30 minutes. Rinse the cucumbers in cold water and pat dry with a clean towel.

Video instructions – how to cut the cucumber:

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RECOMMENDATIONS

• Place one chopstick on either side of the cucumber to act as a safeguard. Make sure you don’t cut more than halfway through. Try to cut as evenly as possible (about 1/8″ wide). The first side of the cucumber is cut vertically and once that is complete, flip the cucumber over and cut on a bias. This will allow for the cucumber to fold open like an accordion.
• I recommend salting the cucumbers after cutting them. This will help draw out excess moisture and keep the cucumber salad crunchy.
• Store in an airtight container in the fridge for 3-4 days. Top with sliced scallions (optional).

Asian Cucumber Dragon Salad (AIP, Top 9 Free)

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Servings: 3

Prep: 40 min

Total: 40 min

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This Asian-inspired Cucumber Dragon Salad is a simple and tasty side dish that is free from sesame, soy, gluten, garlic, and nightshades.

By: Stephanie @open_cookbook

Ingredients

• 5-6 Persian cucumbers
• 1 1/2 tsp coarse sea salt
• 2 tbsp coconut aminos
• 2 tsp apple cider vinegar
• 1 tbsp avocado oil
• 1 tsp grated or finely-minced ginger (optional)
• 1 scallion, finely chopped (optional)

Directions

• Step 1 On a cutting board, place one chopstick on either side of the cucumber to act as a safeguard (this helps to prevent your knife cutting all the way through the cucumber).
• Step 2 Cut vertical slits running across the cucumber (about 1/8″ thick). Make sure the slits don’t cut more than halfway through the cucumber. Once the cucumber is sliced on one side, flip it over to the opposite side. Now make slits cut on a bias along this side of the cucumber. This will create an accordion or slinky effect.
• Step 3 After all of the cucumbers have been cut, place them in a shallow bowl. Sprinkle 1 tsp coarse sea salt and let sit for 20-30 minutes.
• Step 4 While the cucumbers are sitting in sea salt, prepare the dressing. In a small bowl, mix together the coconut aminos, apple cider vinegar, and avocado oil. Add the ginger if desired.
• Step 5 After 20-30 minutes, rinse the cucumbers in cold water and pat dry with a clean towel.
• Step 6 Arrange the cucumbers onto a plate or shallow bowl. Gently pour the dressing over the cucumbers. Top with scallions (optional).

The post Asian Cucumber Dragon Salad (AIP, Top 9 Free) 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

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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.

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

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Servings: 2

Prep: 30 min

Cook: 6 min

Total: 36 min

This recipe has no ratings just yet.

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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This AIP, Paleo, and vegan recipe is simple, healthy, and flavorful. I really enjoy pairing white sweet potatoes with fennel — they bring a surprisingly creamy and almost buttery quality to the dish.

If you have never tried white sweet potatoes, I highly recommend it. They are an AIP/Paleo replacement for the standard white potato and have a milder taste compared to the orange sweet potato, making the white sweet potato a bit more versatile.

For this recipe, I used the Japanese white sweet potato (Murasaki variety) — it has a deep-purple skin with white flesh. Because this variety has a drier texture compared to orange sweet potatoes, they roast beautifully at a high heat.

 

How do you get crispy roasted sweet potatoes?

 

The trick is to soak the potatoes in cold water for at least 30 minutes prior to roasting. This helps remove some of the excess starch and gets the potatoes nice and crispy on the outside.

 

While this step is not necessary, I think it is worth the extra prep.

ROASTED FENNEL & WHITE SWEET POTATOES

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Servings: 2-3

Prep: 35 min

Cook: 40 min

Total: 75 min

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This AIP, Paleo, and vegan recipe for roasted fennel and white sweet potatoes is simple, healthy, and flavorful. I really enjoy pairing white sweet potatoes with fennel — they bring a surprisingly creamy and almost buttery quality to the dish.

By: Stephanie @open_cookbook

Ingredients

• 2 medium white sweet potatoes, cubed
• 1 medium fennel bulb, sliced
• 1-2 tbsp avocado oil
• 1 tsp dried rosemary
• Salt to taste

Directions

• Step 1 Wash and peel the sweet potatoes. Cut sweet potatoes into roughly 3/4″ cubes.
• Step 2 Place the sweet potatoes into a bowl of cold water. Let the potatoes soak for at least 30 minutes. Drain the sweet potatoes and rise with water. Transfer to a plate and pat dry with a towel.
• Step 3 Preheat the oven to 400°F.
• Step 4 Cut fennel into 1/4″ slices, preserving a sliver of the core to keep the fennel intact.
• Step 5 Toss the sweet potatoes and fennel with avocado oil. Sprinkle with rosemary.
• Step 6 Line the baking sheet with parchment paper. Transfer the sweet potatoes and fennel onto the baking sheet, spreading out to ensure no overlapping.
• Step 7 Bake for 20-25 minutes. Flip the sweet potatoes and fennel and place back into the oven for the remainder of cooking time or until golden and crispy.
• Step 8 Let cool for a few minutes and sprinkle with salt. Serve and enjoy immediately.

The post Roasted Fennel & White Sweet Potatoes appeared first on The Open Cookbook.

When squash is one of the main vegetables you are able to eat due to food allergies and intolerances, you end up eating a lot of it! I have tried so many ways of preparing spaghetti squash — boiling, using an Instant Pot, and roasting — and this version is definitely my favorite.

What are some tasty and easy ways to enjoy the roasted spaghetti squash? I love to mix the coconut oil-infused spaghetti squash with a bit of quinoa for a nutty flavor or simply tossing it with a bit of basil and salt.

 

The trick to getting longer strands of “spaghetti” is to cut the squash width-wise around the waist.

 

You will see lots of recipes calling for cutting spaghetti squash length-wise — however this actually reduces the length of the strands so I definitely recommend cutting it across the waist (plus this is a lot easier to do).

Simple Roasted Spaghetti Squash with Coconut Oil

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Servings: 4-5

Prep: 5 min

Cook: 45 min

Total: 50 min

This recipe has no ratings just yet.

I have tried so many ways of preparing spaghetti squash — boiling, using an Instant Pot, and roasting — and this version is definitely my favorite. Be sure to cut the squash width-wise to give you longer strands. Diet Type: SFED, AIP, Paleo, W30, Vegan

By: Stephanie @open_cookbook

Ingredients

• 1 spaghetti squash
• 1 tbsp coconut oil
• Salt to taste

Directions

• Step 1 Preheat the oven to 400°F.
• Step 2 Carefully cut the spaghetti squash with a sharp knife down the middle, width-wise across the waist.
• Step 3 Scoop out the seeds with a spoon or your hands.
• Step 4 Rub the inside with oil and sprinkle with salt.
• Step 5 Place the spaghetti squash cut-side down onto a baking sheet and place into the oven.
• Step 6 Roast between 40 to 50 minutes or until inside is tender.
• Step 7 Let the spaghetti squash cool for a few minutes and then scrape the inside with a fork, creating the “spaghetti” strands. Toss with additional coconut oil.
• Step 8 Enjoy immediately or store in an air-tight container in the fridge.

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