I absolutely love savory muffins and these simple AIP and Paleo Green Olive Basil Muffins check all the boxes.

When you are egg-free, dairy-free, and gluten-free, savory muffins are a great replacement for when you are craving bread. Filled with basil, thyme, and green olives, these nourishing muffins are so flavorful and are a perfect side to soup, a skillet, or as an afternoon snack.

Ingredients for Green Olive Basil Muffins:

• Basil
• Dried thyme
• Green Olives
• Tigernut flour
• Arrowroot powder
• Cassava flour
• Avocado oil
• Baking soda
• Unflavored gelatin
• Apple cider vinegar
• Sea salt

RECOMMENDATIONS

• I highly recommend these green olives from Thrive Market since they are free from citric and lactic acid. Plus, the olives come in little snack packs which are perfect for when you are traveling or on-the-go.
• Store in an airtight container on the counter for no more than 2 days or in the fridge for up to 5 days. You can also freeze the muffins for up to 3-4 months.

The post Green Olive Basil Muffins (AIP, Paleo) appeared first on The Open Cookbook.

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.

Filled with a delicious combination of herbs and vegetables, this Parsnip & Tuscan Kale Winter Soup is a nourishing AIP and Paleo meal. There is just something about the flavors of rosemary and thyme that feels so warm and cozy, perfect for the cold winter months.

If you are following the elimination phase of AIP or are sensitive to nightshades, parsnips are a wonderful addition to soups in place of potatoes. Parsnips have a creamy texture which really complements the Tuscan kale, mushrooms, and herbs in this comforting winter soup. The addition of turkey and parsley meatballs makes for an easy and filling protein.

Ingredients for Parsnip & Tuscan Kale Winter Soup:

• Parsnip
• Carrot
• Celery
• Cremini mushrooms
• Tuscan Kale
• Rosemary
• Thyme
• Parsley
• Broth
• Ground turkey
• Sea salt

RECOMMENDATIONS

• I recommend using fresh rosemary, thyme, and parsley for this recipe. Fast and easy tip – add the sprigs of thyme directly into the soup and just remove the stems before serving.
• If fresh herbs are unavailable to you, feel free to swap for dried herbs. If using dried herbs instead of fresh, reduce the amount by 1/3 since dried herbs are much more potent.
• This recipe should make around 12 turkey meatballs. I usually prepare the meatballs while the soup is simmering on the stove, but you can also make them in advance and have them ready to go.
• Store the soup in an air-tight container in the fridge for 3-5 days. The soup also keeps well in the freezer for up to 3 months.

OTHER COMFORTING WINTER SOUPS:

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

Parsnip & Tuscan Kale Winter Soup (AIP, Pale)

Print recipe

Servings: 4-5

Prep: 10 min

Cook: 50 min

Total: 60 min

This recipe has no ratings just yet.

Filled with a delicious combination of herbs and vegetables, this Parsnip & Tuscan Kale Winter Soup is a nourishing AIP and Paleo meal.

By: Stephanie @open_cookbook

Ingredients

• 1-2 tbsp extra virgin olive oil
• 2 parsnips (1-1/2 cups), chopped
• 2 large carrots (1-1/2 cups), chopped
• 3 celery stalks (1 cup), sliced
• 6-8 cremini mushrooms, sliced
• 6 cups broth (chicken or turkey)
• 3 tsp minced fresh rosemary
• 2 sprigs fresh thyme
• 3/4 tsp salt, divided
• 4-5 tuscan kale leaves (4 cups), chopped
• 1 lb ground turkey
• 1/4 cup chopped parsley

Directions

• Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper for the meatballs. While the oven is warming up, start preparing the soup.
• Step 2 Heat the olive oil in a large stock pot on medium heat. Once hot, add the chopped parsnips, carrots, and celery. Saute for about 8-10 minutes.
• Step 3 Add the mushrooms, broth, rosemary, sprigs of thyme, and 1/2 tsp salt. Continue cooking the ingredients over low-medium heat, stirring periodically for another 20 minutes or until the vegetables have softened a bit.
• Step 4 While the soup is simmering, prepare the meatballs. In a large bowl, combine the ground turkey, parsley, and 1/4 tsp salt. Using your hands, form 1-1/2 inch diameter meatballs (around 11-12) and place onto the baking sheet with parchment paper. Bake the meatballs for 15-16 minutes.
• Step 5 While the meatballs are baking in the oven, thoroughly clean, destem, and chop the kale and add into the soup.
• Step 6 Once the meatballs are ready, remove from the oven and add the meatballs into the soup. Stir to fully combine ingredients and let simmer for 5-8 minutes.
• Step 7 Once the soup is ready, remove the thyme stems and serve warm.

The post Parsnip & Tuscan Kale Winter Soup (AIP, Paleo) appeared first on The Open Cookbook.

This 10-Minute Tigernut Milk is an easy homemade AIP and Top 8 Free milk alternative that doesn’t require any prep work.

Free from dairy, soy, coconut, and nuts (yes, tigernut isn’t a nut but actually a tuber!), this creamy allergy-friendly milk only needs two ingredients—tigernut flour and filtered water. A big bonus is that for this recipe, you don’t have to soak tigernuts in advance to achieve a delicious and refreshing beverage.

What is a tigernut?

Despite the name, tigernut is not a nut. It is a tuber that grows on one of the only edible sedges, Cyperus esculentus (Yellow Nut Grass). Originally cultivated in Egypt, tigernuts are known for their medicinal properties and have been used for millennia in North Africa and the Iberian Peninsula. In fact, Horchata de Chufa is a traditional Spanish beverage made from tigernuts, water, and sugar that is popular during the summer.

What do I need to make Tigernut Milk?

• Tigernut flour
• Filtered Water

>> Optional Add-Ins:

• Maple syrup
• Cinnamon

RECOMMENDATIONS

• After draining the tigernut milk using a nut-milk bag, make sure you save the leftover tigernut flour. It is perfect for making AIP cookies or crackers!
• Tigernut milk tastes best when it is cold. There can be a bit of a sour aftertaste so feel free to add a little maple syrup or dash of cinnamon to your liking.
• Store the tigernut milk in a sealed glass container for up to 5 days in the fridge.

Some of my favorite tigernut recipes:

• Simple Grain-Free Pumpkin Bread
• Blueberry Tigernut Muffins
• Crispy Coconut Tigernut Cookies

10-Minute Tigernut Milk (Top 8 Free)

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Servings: 4

Prep: 10 min

Total: 10 min

This recipe has no ratings just yet.

This 10-Minute Tigernut Milk is an easy homemade AIP and Top 8 Free milk alternative that doesn’t require any prep work.

By: Stephanie @open_cookbook

Ingredients

• Ingredients
• 1 1/2 cup tigernut flour
• 4 cups filtered water
• 1/2 tsp cinnamon (optional)
• 1 tbsp maple syrup (optional)

Directions

• Step 1 Add tigernut flour and water to a blender (including optional ingredients if desired). Blend until smooth. Let ingredients sit for 8-10 minutes to soak in the flavors.
• Step 2 Strain the tigernut milk through a nut milk bag into a large glass bowl. Once most of the liquid has strained through, gently squeeze the nut milk bag to release the rest of the liquid. Save the remaining tigernut pulp for making cookies, crackers, etc.
• Step 3 Transfer the tigernut milk into a large glass jar and store in the fridge for up to 5 days.

The post 10-Minute Tigernut Milk (Top 8 Free) appeared first on The Open Cookbook.

Packed with antioxidants along with calcium, vitamins A, C, and K, this gut-healing Watercress Zucchini Soup is perfect for early fall. This soothing puréed soup is AIP, Paleo, and low-FODMAP friendly and can easily be made vegan by using a vegetable stock. Plus, this highly-nutritious soup can come together in just thirty minutes with only five simple ingredients.

Why eat watercress and zucchini?

Watercress is a new favorite of mine with a light “peppery” flavor and filled with immune-boosting vitamins and minerals. A cruciferous vegetable, it is considered one of the most nutrient-dense vegetables by the Aggregate Nutrient Density Index (ANDI). In fact, it actually ranks 1000 out of 1000—a true powerhouse!

Similar to watercress, zucchini is another nutrient-dense vegetable, known for its gut-healing properties. Rich in vitamins A and C, manganese, antioxidants, and both soluble and insoluble fiber, it is a great versatile vegetable to include, supporting digestive health.

Ingredients for Watercress Zucchini Soup

• Watercress
• Zucchini
• Scallions (green top only for low-FODMAP)
• Olive oil
• Sea salt
• Broth

RECOMMENDATIONS

• Be sure to use both the leaves and the stems of the watercress for the soup – just chop up all together. Both the leaves and stems are edible and delicious!
• When adding the watercress to the broth, make sure the temperature is hot and at a low boil. A higher temperature will prevent a bitter taste that can come from the watercress.
• Store the soup in an air-tight container in the fridge for up to 3-5 days.

INTERESTED IN OTHER EASY & NUTRITIOUS SOUP IDEAS?

• Simple Roasted Carrot & Fennel Soup
• Creamy Zucchini & Kale Soup (coconut-milk)
• Shredded Leftover Turkey & ‘Rice’ Soup
• Ground Bison & Vegetable Stew

Gut-Healing Watercress Zucchini Soup (AIP & low-FODMAP)

Print recipe

Servings: 3-4

Prep: 10 min

Cook: 25 min

Total: 30 min

This recipe has no ratings just yet.

Packed with antioxidants along with calcium, vitamins A, C, and K, this gut-healing Watercress Zucchini Soup is perfect for early fall.

By: Stephanie @open_cookbook

Ingredients

• 1-2 tbsp extra-virgin olive oil
• 4 cups zucchini (approx. 2 medium), chopped
• 2 bunches of scallions (green top only for low-FODMAP), chopped
• 4 cups watercress (leaves and stems), chopped
• 1/2 tsp salt
• 4 cups chicken broth or vegetable stock

Directions

• Step 1 Clean and chop the zucchini, scallions, and watercress. Be sure to use both the leaves and stems for the watercress. If low-FODMAP, only use the top green stems of the scallion.
• Step 2 Heat 1-2 tbsp extra-virgin olive oil in a medium pot on medium heat. Once hot, add the zucchini and scallions. Saute for about 10 minutes until the zucchini is tender..
• Step 3 Add in the salt and broth. Mix well and bring to a low boil.
• Step 4 Once the broth is hot and at a low boil, add in the watercress. The hot temperature keeps the watercress from tasting bitter. Stir and combine the ingredients.
• Step 5 After 10 minutes, remove from heat. Using an immersion blender, blend until the soup is completely smooth. Or, use a high-power blender once the soup has reached a temperature safe enough to handle.
• Step 6 Serve warm and enjoy.

The post Gut-Healing Watercress Zucchini Soup (AIP & low-FODMAP) 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.

This tasty low-FODMAP Zucchini Olive Tapenade is a perfect easy summer sauce/dip, giving your weekly go-to meals an extra boost of flavor. Made with only four ingredients, this tapenade is AIP/Paleo, vegan, and Whole30 compliant.

After seeing “zucchini butter” recipes that are derived from Julia Child’s recipe for grated zucchini in sautéed butter, I immediately had to make a low-FODMAP version. Since garlic and shallots are definitely not SIBO-friendly, I experimented with swapping those ingredients for green olives, resulting in an umami-rich flavor. This combination did not disappoint!

While this recipe is nothing like Julia Child’s original, it is a delicious topping. Try spreading it on sweet potato toast, grilled chicken, or tossing with gluten-free pasta. My absolute favorite is mixing a spoonful with a ground meat and veggie skillet meal. The possibilities are endless!

Only 4 ingredients for low-FODMAP Zucchini Olive Tapenade:

• Zucchini
• Green olives
• Extra-virgin olive oil
• Sea salt

RECOMMENDATIONS

• If you are looking for green olives without citric or lactic acid, I highly recommend this brand of olives or you also purchase these olives from Thrive Market. Both of these options are just olives and salt!
• Feel free to either grate the zucchini with a box grater or a food processor. Either method works well.
• Store the tapenade in an air-tight container in the fridge. The sauce/dip should keep well for one week in the fridge or 2-3 months in the freezer.

Low-FODMAP Zucchini Olive Tapenade (AIP & Top 8 Free)

Print recipe

Servings: 10-12 oz

Prep: 10 min

Cook: 30 min

Total: 40 min

This recipe has no ratings just yet.

A perfect easy summer sauce/dip, giving your weekly go-to meals an extra boost of flavor.

By: Stephanie @open_cookbook

Ingredients

• 2 large zucchini, shredded
• 10 pitted green olives, finely chopped
• 4 tbsp extra-virgin olive oil
• 1/2 tsp sea salt

Directions

• Step 1 Shred the zucchini using a box grater or a food processor and set aside in a medium bowl. Finely chop the green olives.
• Step 2 In a large skillet, add the olive oil over medium heat. Once the oil is hot, reduce heat to medium-low and add the olives to the skillet, stirring occasionally for about 5 minutes.
• Step 3 Add the shredded zucchini to the skillet and combine with the olives and olive oil. Sprinkle with salt and stir.
• Step 4 Let the zucchini and olive mixture simmer for 25-30 minutes, stirring occasionally. The moisture from the zucchini will slowly evaporate and the mixture will thicken and soften.
• Step 5 Remove from heat and serve or let cool. Store the tapenade in a sealed container in the fridge for up to a week.

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The post Low-FODMAP Zucchini Olive Tapenade (AIP & Top 8 Free) appeared first on The Open Cookbook.

Light and refreshing, this AIP and low-FODMAP Chilled Cucumber, Basil, & Avocado soup is perfect for hot summer days. The slightly creamy texture from the avocado is a perfect balance with the cucumber, basil, and parsley. A big bonus is that no cooking is required — all you need is a handful of ingredients, a blender, and then just let it chill in the fridge for a couple of hours.

Also, who doesn’t love avocado and basil?

Ingredients for Chilled Cucumber, Basil & Avocado Soup:

• English Cucumber
• Basil
• Parsley
• Avocado (see recommendations)
• Scallions, green tops only
• 1 tbsp apple cider vinegar or lemon juice
• Sea salt
• Extra-virgin olive oil (topping, optional)

RECOMMENDATIONS

• For low-FODMAP, watch the portion size. The recipe call for 1/2 of an avocado — to keep it the recipe low-FODMAP, divide the portions into 4 servings. Alternatively, you can reduce the total avocado in the recipe to 1/4 with 2-3 individual servings.
• I enjoy topping the soup with some thin cucumber slices, basil, and a drizzle of extra-virgin olive oil.
• Store the soup in an air-tight container. The chilled soup is best enjoyed the day of but it also keeps in the fridge for up to 1-2 days.

Chilled Cucumber, Basil & Avocado Soup (AIP & low-FODMAP)

Print recipe

Servings: 3-4

Prep: 5 min

Cook:

Total: 5 min

This recipe has no ratings just yet.

Light and refreshing, this AIP and low-FODMAP chilled soup is perfect for hot summer days. No cooking required!

By: Stephanie @open_cookbook

Ingredients

• 1 English cucumber, peeled and chopped
• 1/2 cup basil
• 1 tbsp parsley, chopped
• 1/2 avocado
• 1 bunch scallions, chopped (green tops only)
• 1 tbsp apple cider vinegar or lemon juice
• 1/2 tsp sea salt
• 1/2 cup filtered water

Directions

• Step 1 Add all the ingredients to a high-speed blender. Blend until all ingredients are fully-combined and texture is smooth.
• Step 2 Adjust the amount of water based on your personal consistency preferences.
• Step 3 Chill in the fridge for 2-3 hours and serve. Top with thinly sliced cucumber, chopped basil, and a drizzle of extra-virgin olive oil if desired.

The post Chilled Cucumber, Basil & Avocado Soup (AIP & low-FODMAP) appeared first on The Open Cookbook.

A warm and filling meal, this hearty AIP Plantain & Yuca Stew is inspired by Sancocho, a traditional stew found in various Latin American cuisines. The ingredients of Sancocho vary, but typically the stew is made with a mix of meats, paired with starchy vegetables such as plantain, yuca, and taro.

After my husband made a version of Sancocho the other day, I was inspired to make an AIP recipe that is free of corn and nightshades. This allergy-friendly stew is full of flavor with a bit of sweetness from the yellow plantain and squash balanced by the beef, turkey or chicken, and yuca. As a bonus, the starchy vegetables naturally thicken the broth, leaving you with a rich and nourishing stew.

Ingredients for Hearty Plantain & Yuca Stew:

• Green and Yellow Plantains
• Yuca
• Kabocha Squash
• Butternut Squash (puree)
• Scallions
• Parsley
• Coconut Aminos (eliminate for coconut-free)
• Beef Stew Meat
• Shredded Turkey or Chicken
• Beef or Chicken Broth
• Sea Salt

RECOMMENDATIONS

• If you have difficulty sourcing fresh yuca or want to avoid peeling it on your own (it can be challenging), try the frozen section for pre-cut and peeled frozen yuca.
• I used shredded turkey and prepped it ahead of time by roasting it and shredding it once cooked. This can be substituted for chicken if preferred.
• For the butternut squash puree, you can either make your own from scratch or purchase canned butternut squash puree. I use canned puree since it saves time — the brand I recommend is Farmers Market Foods. If you buy canned butternut squash, make sure it doesn’t include any additives.
• As an alternative to butternut squash puree, you can substitute pureed sweet potato.
• 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 starchy vegetables soak up some of the liquid.

Some additional hearty meal ideas:

• Paleo Tortilla Soup
• Bison & Vegetable Stew
• Easy Paleo Beef Stroganoff

Hearty Plantain & Yuca Stew (AIP/Paleo)

Print recipe

Servings: 5-6 servings

Prep: 20 min

Cook: 60 min

Total: 80 min

This recipe has no ratings just yet.

A warm and filling meal, this hearty allergy-friendly Plantain & Yuca Stew is inspired by Sancocho, a traditional stew found in multiple Latin American cuisines.

By: Stephanie @open_cookbook

Ingredients

• 3 cups yuca, peeled and chopped
• 1 green plantain, peeled and sliced
• 1 yellow plantain, peeled and sliced
• 4 cups kabocha squash, chopped
• 1/2 lb beef stew meat, cut into bite-sized pieces
• 2 cups shredded turkey or chicken (pre-cooked)
• 1-2 tbsp extra-virgin olive oil
• 1/4 cup scallions, sliced
• 3/4 cup butternut squash, pureed
• 7 cups broth
• 1 tbsp coconut aminos (eliminated if coconut-free)
• 1 tbsp sea salt
• 1 tbsp dried parsley
• Parsley, fresh and chopped for topping (optional)

Directions

• Step 1 Peel and chop the yuca and slice the plantains into 1 inch pieces. Chop the kabocha squash into 1 inch pieces (feel free to peel the squash if you prefer but the skin is soft and edible). Place into separate bowls of cold water to prevent from turning brown.
• Step 2 Cut beef stew meat into bite-sized pieces and season with sea salt.
• Step 3 In a large stockpot, add 1 tbsp olive oil and heat at medium-high. Add the beef stew meat and lightly brown on both sides (4-5 minutes each side). Once finished, remove the beef from the stockpot with a slotted spoon and set aside.
• Step 4 Keeping the stockpot at medium-high, add the sliced scallions. Let the scallions heat up for 3 minutes and add the butternut squash puree, stirring continuously for 5 minutes, letting the puree and scallions soak up the olive oil and beef juices.
• Step 5 Add the beef stew meat back and pour in the broth and coconut aminos into the stockpot. Add the salt and bring to a boil. Once simmering, reduce heat to medium-low and let simmer for 10-15 minutes.
• Step 6 First, add in the yuca, cooking for 5 minutes. Add in the plantains, kabocha squash, and dried parsley. Finally, add in the shredded turkey or chicken. Stir ingredients together and let simmer on medium-low for 30 minutes.
• Step 7 Once the vegetables are tender, the stew is ready to be served. Serve warm and top with chopped fresh parsley if desired.

The post Hearty Plantain & Yuca Stew (AIP/Paleo) appeared first on The Open Cookbook.