The ultimate in easy, clean sides, this cole slaw comes together quickly and is free of all major allergens (score!). Not to mention, it’s a great way to use up odds and ends in your crisper drawer (you know, that radish, carrot, or even kohlrabi that’s been kickin’ around, with no plan in sight). Peel, slice or shred any of your favorite veggies here. you can use purple cabbage, too, but keep in mind it will bleed so leftovers might take on a lavender hue.
As with many roasted veg recipes, use this idea as a general guideline. Feel free to play with the spice mixture—use regular sweet paprika for the pimentón, or even add a pinch of cayenne if you want a little heat. Cumin, coriander and chili powder would also be fun to play around with! If your oven heats really evenly you can bake two sheet pans at a time on the top and bottom. If your oven is unevenly heated (like mine! :), then bake one sheet pan at a time in the center of the oven.
This is one of those seemingly odd recipes that ends up being totally delicious and super simple. I found the original over at Oh She Glows, a plant-based blog that’s full of super flavorful and playful vegetarian and vegan recipes. I was skeptical of A) Just throwing everything in the pot at the same time and B) of the PINEAPPLE! But I’ve got to tell you—it comes together in a snap, and the pineapple, smokey paprika and coconut aminos totally work. I’ve been making this for clients topped with tons of cilantro and chopped tomatoes, but have also used it as a filling for tacos with handmade tortillas and avocado.
Cucumbers! Napa cabbage! Sweet new onions! Crunchy, cooling produce is abundant just in time for the heat, and Summer is indeed the perfect time for this simple, sweet and tangy salad. This is a great side dish for fish, chicken or even grilled steak, and you can easily double it up for a crowd. If you can’t find uncured onions at your farmers market or CSA, seek out a sweeter variety of white onion.
Cooking for clients following the Autoimmune Paleo Diet is inspiring me to create dairy and seed free versions of some of my favorite recipes. (This was my take on the Chicken Tikka from last month.) Marinating this for several hours is key so that the lime, coconut and spices really penetrate the meat. Since the marinade takes about 5 minutes to throw together, I like to marinate the chicken in the morning so that it’s ready to grill for dinner. (No props or styling for this photo—this is a real-life meal for a client!)
Bright, crunchy and so ready for a warm Summer night, this AIP recipe is satisfyingly savory and has a real umami hit from the ume vinegar. Ume vinegar is made from umeboshi, cured Japanese plums, and is a great agent in ramping up saliva production (which is an often-forgotten and hugely important part of our digestion!). Clients following an Autoimmune Paleo diet can’t eat any seeds, legumes, grains, dairy or nightshades, so I’ve used deep red sumac* powder in place of any seedy spices to crust the tuna. Sumac is a berry common in Middle Eastern cooking, and even grows right here in New England. *NOTE: If you’re still in the restricted phase of AIP, you may want to skip the sumac altogether.
This has been a client favorite for many years, and it’s always the first thing I grill each Spring to celebrate the shift in seasons. If you like things a little spicy, add the higher amount of curry powder and paprika/Chile powder. If you’re dairy free, you can also substitute unsweetened coconut yogurt. Happy Grilling!
Yes, this is another kale salad, but it also has my absolute favorite cruciferous cousin as a co-star! Rich in Vitamin C and sulfur, cabbage is known to boost the immune system and fight infection. The dressing is satisfyingly creamy sans dairy, and the parsley helps keep it a lovely shade of green. If you eat dairy in moderation, you can peel any nutty, aged cheese over top to finish (however it’s fabulous without).
This is one of those recipes that you might just have memorized after a time or two of making it. So simple to make, yet it brings together complex flavors, anti-inflammatory spices and satisfying plant-based protein in a dish that your whole family can enjoy.
Ever wonder how to sear a perfectly cooked chicken breast? We've broken it down, and made it super simple. The olive salsa verde is incredibly versatile and can be used with fish, red meat and even shellbeans.
This is an AIP rendition of a classic New England chowder. Warming and satisfying, I’m pretty sure you won’t miss the cream or potatoes, and your gut will definitely thank you! You can substitute other sustainable fish, like wild halibut, but steer clear of farm-raised fish.
This recipe was adapted from Kate Jay's blog, Healing Family Eats.