Easy Spiced Sweet Potato Fries

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.

Smokey Quinoa & Black Beans

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.

Tangy Cucumber Salad

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.

Coconut Turmeric Chicken

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!)

Seared Tuna with Smashed Cucumbers & Ume Vinaigrette

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.

Kale & Cabbage Slaw with Pistachio Vinaigrette

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).