Tag: AIP

Sweet Potato Green Curry – Autoimmune Protocol Friendly, Vegan

This sweet potato green curry is hearty, vegan, and AIP-approved! The curry paste takes a little extra effort since it is made from scratch, but the rest of the recipe is a breeze!

I wouldn’t classify this as “Thai” curry. As a person with Okinawan roots, I’m not super familiar with Thai food, but I am aware that Thai green curry is spicier than this curry. But, if you’re on AIP, then you know peppers aren’t elimination-phase approved, so I went with a sweeter curry instead!

I think this would be really delicious served over sweet potato noodles, which are AIP-friendly as well! These are my favorite and can be found on Amazon. If you aren’t vegan, you can add your protein of choice, and, if you aren’t AIP, you can add tofu!

Where can I get special ingredients?

Certain ingredients, like lime leaves and Thai basil, may not be available in your typical grocery store. Even where I’m located in the south (i.e., not surrounded by a very diverse population), I was able to find all of these ingredients at our local Asian food store.

What can I do with lime leaves?

Aside from this curry, you can use lime leaves to flavor dishes you would typically have limes with, like guacamole! In the meantime, you can easily store lime leaves in the freezer to keep them fresh until you’re ready to use them.

Recipe

[recipe title="Sweet Potato Green Curry" servings="6" preptime="20 minutes" cooktime="25 minutes" ]

[recipe-ingredients]

* 1 stalk lemongrass

* 1 handful cilantro

* 1 handful Thai basil

* 3-4 lime leaves

* 2 Tbsp ginger, minced

* 1/2 onion, chopped

* 4-6 cloves garlic, minced

* 1 tsp coconut oil

* 3 sweet potatoes, cubed

* 1/2 onion, diced

* 6-8 leaves swiss chard, stems removed and saved

* 6-8 swiss chard stems, sliced

* 2-3 carrots, sliced

* 1 1/2 cups mushrooms, sliced

* 1 can coconut milk

* 1 can coconut cream

* Coconut aminos to taste

[/recipe-ingredients]
[recipe-directions]

1. To make the curry paste, process lemongrass, cilantro, Thai basil, lime leaves, ginger, onion, and garlic in a food processor until smooth.

2. Set your Instant Pot to sauté and add coconut oil.
2. Once hot, add onion, chard stems, and carrot. Cook until just softened, then add in curry paste. Cook until fragrant.

3. Add in mushrooms and cook until they begin to cook down.

4. Add potatoes to Instant Pot and add water until all vegetables are just covered.

5. Turn Instant Pot valve to sealing and pressure cook for 3 minutes.

6. When Instant Pot has finished pressure cooking, turn valve to venting.

7. Remove lid and add coconut cream, coconut milk, swiss chard, and coconut aminos to taste.

8. Serve while hot!

[/recipe-directions]
[recipe-nutrition]
Nutritional information will vary depending on the vegetables used.
[/recipe-nutrition]
[/recipe]

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My Five Favorite Autoimmune Protocol Approved Snacks!

If you’re anything like me, then snacks are where it’s at! Unfortunately, AIP doesn’t permit most go-to snacks that you can buy in a store. So I created a list of some of my favorite snacks that you can take with you on-the-go, in a lunch box, to the airport, or wherever you might get snacky!

1. Individually packaged plantain chips – These are a great replacement for potato chips!

2. Tigernuts – As nuts and seeds aren’t allowed during the elimination phase of AIP, these little tigernuts, which are actually a root vegetable, are perfect!

3. AIP-compliant beef jerky – If you’re not vegan or vegetarian, you can have AIP-compliant beef jerky! It cannot contain soy, sugar, or black pepper, which are common ingredients. This brand is AIP-compliant! Note: I have not tried these, as I am vegan.

4. Lesser Evil Paleo Puffs – These are similar to Puff Cheetos, but without all of the additives and dairy!

5. Tigernut Butter – This nut butter replacement is SO good! I eat it by the spoonful or on an apple. One of my favorite treats!

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The BEST No-Mato Sauce – Autoimmune Protocol (AIP) Friendly

I absolutely love tomatoes. I use some variation of tomato in nearly everything I cook. I eat them by themselves. I just really love them. When I started the Autoimmune Protocol, I was not happy to see tomatoes weren’t on the list of approved foods. Upon searching for no-mato sauces, I just knew there was no way the conglomeration of vegetables people were blending together would taste like tomatoes. So I did a lot of research and came up with my own recipe!

Let. Me. Tell. You. It fooled me and my fiancé! It is really that good! Even though there are a million no-mato sauce recipes out there, I just have to share mine because it has the acidity, the sweetness, and all of the tomato-y goodness…without the tomatoes, sugar, or non-AIP-approved foods!

What Makes Your Recipe Different?

There were two important factors to me when making this recipe. First, it had to have the unmistakable acidity of a real tomato sauce. And, second, it had to look like tomato sauce. Visuals and aesthetics are important to me, especially when it comes to food, and I just couldn’t eat something that looked like…well…not appetizing. I think my recipe satisfies both requirements. I hope you’ll try it and see for yourself!

Quick Note

I batch-prep this recipe because it is so delicious and freeze whatever portion I don’t plan to use within 3-4 days. If you want to just test the recipe out, I would suggest at least halving it because it does make quite a few servings.

Recipe

[recipe title="The BEST No-Mato Sauce" servings="20" preptime="15 minutes" cooktime="15 minutes" ]

[recipe-ingredients]

* 1 1/2 yellow onion, chopped

* 9 carrots, sliced

* 9 celery stalks, sliced

* 1 beet, cubed

* 1 cup cranberries, frozen or canned

* 3/4 cup cherries without the pit, frozen or canned

* 6 cloves garlic

* 1 can pumpkin purée

* 1 Tbsp Italian seasoning

* 1-2 tsp sea salt

* 4-6 cups bone or veggie broth, enough to cover fruit and vegetables

[/recipe-ingredients]
[recipe-directions]

1. Cut all vegetables.

2. Set Instant Pot to sauté and add onion. I use water or veggie broth to prevent sticking, but feel free to use oil if you prefer.

3. When onions begin to turn translucent, add carrots and celery. Cook until they begin to soften.

4. Add all other ingredients to Instant Pot.

5. Put the lid on Instant Pot, turn valve to sealing, and set Instant Pot to pressure cook for 15 minutes.

6. When the Instant Pot is finished pressure cooking, turn valve to venting and release steam. Remove lid.

7. If you don’t want your sauce super runny, dump off some of the broth. I left about 3 cups of broth in the Instant Pot.

8. Then, using an immersion blender, blend the vegetables until the dish becomes a marinara-like texture. You can use a blender if you’d like.

9. Season to taste. Use within 4 days or freeze.

[/recipe-directions]

Sweet Potato Noodles with Stir-Fried Vegetables (Japchae) – AIP Friendly

This recipe with sweet potato noodles and stir-friend vegetables is so good! I’ve been struggling to find meals I actually look forward to eating, but this one is my favorite so far!

It is so easy to make and very versatile. You can use whatever veggies you have on hand! I think bean sprouts, julienned carrots, and Napa cabbage would be great additions or alternatives!

Where Can I Buy Sweet Potato Noodles?

I found sweet potato noodles at my local Asian market, but you can find a really great deal on Amazon. Here’s a three-pack for the price I paid for one!

Recipe

[recipe title="Sweet Potato Noodles with Stir-Fried Vegetables" servings="2" preptime="10 minutes" cooktime="12 minutes" ]

[recipe-ingredients]

* 1 tsp coconut oil

* 6-8 ounces sweet potato noodles

* 1 1/2 cups mushrooms, sliced

* 1/4 green cabbage, sliced thinly

* 1/2 onion, sliced thinly

* 4-6 cloves garlic, minced

* 2 tsp ginger, minced

* Coconut aminos, to taste

* Sea salt to taste

[/recipe-ingredients]
[recipe-directions]

1. Cook sweet potato noodles according to directions on the package. After noodles have cooked, rinse under cool water and add a drizzle of coconut or olive oil to prevent sticking.

2. While water is heating and noodles are cooking, cut all vegetables.

3. In a saucepan or wok, add coconut oil.

4. Once coconut oil is hot, add mushrooms and onions. Sauté until mushrooms are softening and onion is nearly translucent.

5. Add in cabbage, ginger, and garlic. Sauté until cabbage has softened and garlic is fragrant.

6. Add in noodles and stir fry until mixed well and until noodles are hot.

7. Add coconut aminos and sea salt to taste.

8. Serve while hot!

[/recipe-directions]
[recipe-nutrition]
Per Serving: 498 calories; 10.6 g fat; 103.6 g carbohydrates; 2.8 g protein. Macros will vary depending on the vegetables and the noodles used.
[/recipe-nutrition]
[/recipe]

Picture of No-Tato Soup

No-Tato Soup – Instant Pot, Autoimmune Protocol Friendly

This No-Tato Soup is perfect if you’re craving potato soup, but are either on a lower carb diet or in the elimination phase of the Autoimmune Protocol (AIP). This version turned out a little sweeter than I’m used to. Next time, I’ll experiment with using less parsnips and more turnips. I might even add a rutabaga! I’ll update the recipe accordingly.

[recipe title="No-Tato Soup" servings="6" preptime="15 minutes" cooktime="12 minutes" ]
[recipe-notes]
Inspired by my local Mediterranean and Moroccan restaurant!
[/recipe-notes]
[recipe-ingredients]

* 1 tsp coconut oil

* 1 yellow onion, diced

* 4-6 cloves of garlic

* 4 turnips, cubed

* 3 parsnips, cubed

* 4 carrots, sliced and halved

* 4 celery stalks, sliced

* 6 cups vegetable broth

* 1-2 cups canned coconut milk

* Sea salt to taste

[/recipe-ingredients]
[recipe-directions]

1. First, cut all vegetables.

2. Set Instant Pot to sauté, add coconut oil and onion.

3. When onion is translucent, add garlic. Stir until garlic is fragrant.

4. Add all remaining vegetables.

5. Add vegetable broth. Season to taste.

6. Put lid on Instant Pot, set valve to sealing, and pressure cook for 12 minutes.

7. When the Instant Pot has finished pressure cooking, release steam.

8. Stir in coconut milk. Season to taste and serve.

[/recipe-directions]
[recipe-nutrition]
Per Serving: 227 calories; 14 g fat; 20 g carbohydrates; 5 g protein.
[/recipe-nutrition]
[/recipe]