Vegan Potato Salad with Dill

Vegan Potato Salad with Dill

Serves 6
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Dietary DAIRY-FREE, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type SIDE DISHES
Misc CHILD FRIENDLY, SERVE COLD
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 2lb small red potatoes
  • 1 Large avocado
  • 1 Medium lemon (freshly squeezed)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 tablespoon raw, local honey
  • 1/3 cup dill (minced)
  • 1/2 bunch green onions (sliced)
  • 3 Medium celery stalks (diced)
  • 1 Small red onion (diced)
  • black pepper and paprika (to taste)

Directions

Step 1
Steam potatoes for 10 minutes, until fork tender. Refrigerate for an hour, then chop into bite-sized chunks.
Step 2
Peel avocado. Mash with lemon juice, mustard, sea salt and honey.
Step 3
Combine dill, green onion, celery, onion, and avocado dressing. Add to potatoes. Season with black pepper and paprika to taste.

If you need egg-free and/or dairy-free recipes, be sure to check out vegan recipes, as they contain neither. This vegan potato salad with dill is perfect for a summer barbecue, plus you don’t have to worry about the eggs in the mayo spoiling in the sun because there are no eggs in it!

Oven-Roasted Fiddlehead Ferns

Oven-Roasted Fiddlehead Ferns

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES, SIDE DISHES
Misc SERVE HOT

Ingredients

  • 2 cups fiddlehead ferns (trimmed)
  • 1 Medium lemon (zested and juiced)
  • 3 tablespoons capers (optional)
  • 1 tablespoon coconut oil or ghee (melted)
  • 1/4 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9"x13" roasting pan with ghee or coconut oil.
Step 3
Bring a medium pot of water to a boil. Blanch fiddleheads for 2 minutes. Drain and plunge into an ice water bath or cold water to stop cooking.
Step 4
Drain. Toss with lemon juice, oil, capers and salt.
Step 5
Place in pan and roast for 12-15 minutes, until lightly browned and crisp around the edges.

Don’t be afraid to try fiddlehead ferns! Their bitterness, crunchiness and short-term availability make them something to look forward to every spring.

Steamed Artichokes with Lemon Sauce

Steamed Artichokes with Lemon Sauce

Serves 4
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type SIDE DISHES
Misc SERVE HOT

Ingredients

  • 4 Large artichokes
  • 3 Medium lemons (quartered and juiced)
  • 2 bay leaves
  • 1/4 teaspoon black peppercorns
  • 2 teaspoons dried parsley
  • 1-1/8 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Step 1
Trim stems and cut off top 1/2 inch of leaves. Cut off top of remaining leaves to remove points with kitchen shears.
Step 2
Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.
Step 3
Add bay leaves, parsley, peppercorns and 1 teaspoon salt to water.
Step 4
Place artichokes and quartered lemons cut side down on steamer basket.
Step 5
Bring pot to simmer. Cover. Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.
Step 6
While artichokes are steaming, combine olive oil, lemon juice and remaining 1/8 teaspoon of salt.
Step 7
Dip artichoke leaves into sauce and eat! Be sure to cut out the artichoke hearts underneath the spines and eat that too once you've eaten all the leaves.

Braised Endive and Fennel

Braised Endive and Fennel

Serves 6
Prep time 5 minutes
Cook time 45 minutes
Total time 50 minutes
Dietary DAIRY-FREE, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type LEAFY GREENS, SIDE DISHES
Misc SERVE HOT

Ingredients

  • 4 heads Belgian endive (cut in half, lengthwise through the root)
  • 3 bulbs fennel (cut into thin wedges)
  • 1 teaspoon ghee or coconut oil
  • 1-1/2 cup homemade vegetable or chicken broth
  • 1/4 cup dried cranberries ((optional))
  • 1/2 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9"x13" roasting pan with ghee or coconut oil.
Step 3
Arrange fennel and endive in pan. Cover with broth. Add salt. Sprinkle with dried cranberries.
Step 4
Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the fennel is tender.

Baking softens the bitterness of endive and brings out the sweetness of fennel. This recipe is super-easy to make and delicious!

FAVORITE THANKSGIVING DISHES

Thanksgiving day

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FAVORITE THANKSGIVING DISHES

At a minimum, these dishes are all gluten-free and dairy-free. Some are even suitable for the GAPS/SCD diets.

Nov 25, 2013 - mariarickerthong.com - 217
Green Bean Casserole Redux

This is a "clean" version of the traditional Thanksgiving casserole.

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Orange-Cranberry Sauce

My kids gobbled up this sauce! Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

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Grain-Free, Dairy-Free Pumpkin Pie

I love Danielle Walker's recipes from Against All Grain. This is her GAPS/SCD version of pumpkin pie. It's also gluten-free and dairy-free. I love the use of cardamom in the spices!

Nov 25, 2013 - mariarickerthong.com - 253
Dairy-Free Whipped Sweet Potatoes

I use hannah yams instead of sweet potatoes in this dairy-free dish because they're creamier and not as sweet as regular sweet potatoes. This dish is a nice side dish at any time but is particularly nice during the holidays.

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Wild Rice and Shiitake Stuffing

If you're looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dish.

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Brussels Sprouts with Chestnuts

What's more wintry than chestnuts? They make the perfect compliment to Brussels sprouts in this savory dish.

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Wild Mushroom Soup

"Yum!" is what I wrote in my notes when I made this soup the first time. This one of my favorite recipes from Peter Berley, one of my favorite guest chef instructors at the Natural Gourmet Institute in New York, NY.

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Gluten Free Holiday Guide

Whether you follow the gluten-free diet, know someone who does, or you're just interested in maintaining your health this holiday season, you're going to love these tasty treats!

Dairy Free Sweet Potatoes

Dairy Free Sweet Potatoes

Serves 8
Prep time 10 minutes
Cook time 1 hour, 50 minutes
Total time 2 hours
Dietary DAIRY-FREE, EGG-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES, SIDE DISHES
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 4 Large sweet potatoes (I prefer hannah yams. They're creamier and not as sweet as sweet potatoes.)
  • 1/4 cup coconut oil or ghee
  • 2 tablespoons coconut milk
  • 1/2 cup applesauce (preferably homemade)
  • 2 teaspoons fresh ginger (peeled and grated)
  • 1 teaspoon sea salt
  • 2 Large apples (peeled, cored and sliced into 1-inch slices)

Directions

Step 1
Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.
Step 2
Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.
Step 3
Transfer mixture to baking dish and bake for 10 minutes.
Step 4
Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.

I use Hannah yams instead of sweet potatoes in this dairy free sweet potatoes dish because they’re creamier and not as sweet as regular sweet potatoes.  One of the quirks of the Paleo diet is that sweet potatoes are legal, while regular potatoes are not.  Because the Paleo diet excludes many carb sources, this is a tasty way to get necessary carbs into your diet.

SAVORY KALE AND QUINOA

SAVORY KALE AND QUINOA

Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type GRAINS, SIDE DISHES
Misc CHILD FRIENDLY, SERVE HOT
From book It's All Good: Delicous, Easy Recipes That Will Make You Look Good and Feel Great

Ingredients

  • 1 cup uncooked quinoa
  • 1-3/4 cup cold, filtered water
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic (minced)
  • 8 Large leaves of kale (shredded, stems discarded, finely shredded)
  • 4 Large scallions, white and green parts (thinly sliced)
  • 1 teaspoon sea salt

Note

Believe it or not, my kids gobbled this up!  It's an easy and delicious way get gluten-free grains AND green veggies into your kids.  This recipe is a version of Gwyneth Paltrow's "Quite Savory Leftover Quinoa" from her new cookbook, "It's All Good:  Delicious, Easy Recipes That Will Make You Look Good and Feel Great."

Directions

Step 1
Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Step 2
Heat the oil in a large pan over medium heat. Add garlic and saute' for 1 minute. Add kale and scallions; saute' for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.

 

 

Black Bean Salad

Black Bean Salad

Serves 8
Prep time 30 minutes
Cook time 1 hour
Total time 1 hours, 30 minutes
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type BEANS & LEGUMES, SALADS, SIDE DISHES
Misc SERVE COLD

Ingredients

  • 1/4 teaspoon Herbamare
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons sea salt
  • 2 cups black beans (soaked overnight, rinsed and drained)
  • 6 cups filtered water or homemade stock
  • 2 tablespoons shallots (minced)
  • 2 Large red bell peppers (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon lime zest
  • 3 Large limes (freshly juiced)
  • 1 bunch fresh cilantro (chopped)
  • 2 Large ripe avocados (peeled and chopped)

Note

The ingredients in this bean salad are very refreshing and a great combination for summer.

Directions

Step 1
Place beans and water or broth into a medium-sized stock pot. Bring to a boil, then cover and put on a low simmer. Cook for 45 to 60 minutes, or until beans are tender. Drain and cool.
Step 2
Place beans and all other ingredients in a large mixing bowl. Combine well and serve.

Cilantro, red bell peppers, lime juice, lime zest and avocados lend refreshing flavors to this summer favorite, black bean salad.

COCONUT OIL ROASTED SWEET POTATOES

COCONUT OIL ROASTED SWEET POTATOES

Serves 4
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary DAIRY-FREE, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES, SIDE DISHES
Misc CHILD FRIENDLY, SERVE HOT
Occasion CASUAL PARTY
Website The New York Times

Ingredients

  • 1-1/2 tablespoon coconut oil (use virgin coconut oil to add a coconut flavor)
  • 1-3/4lb sweet potatoes (peeled and cut into 1/2-inch chunks)
  • 1 tablespoon raw, local honey
  • 3/4 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Note

If you're looking for an alternative to your typical gluten-free grains, try this roasted sweet potato recipe.  It's sweet without being too sweet and super-delicious!  My favorite sweet potatoes are Hannah yams because they are lighter and creamier.

Directions

Step 1
Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
Step 2
In a large bowl, toss together potatoes, coconut oil, honey, salt, pepper and nutmeg.
Step 3
Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

 

CAULIFLOWER PIZZA CRUST

CAULIFLOWER PIZZA CRUST

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy EGG
Dietary DAIRY-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGETARIAN
Meal type APPETIZERS, OTHER VEGETABLES, SIDE DISHES
Misc CHILD FRIENDLY, SERVE HOT
Website Food Loves Writing

Ingredients

  • 2 cups cauliflower crumbles ((about one small cauliflower or half of a really big one))
  • 1/4 Large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup almond flour
  • 2 Large pasture-raised eggs
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Note

Here's a great way to get more veggies into your diet!  This gluten-free pizza crust is GAPS, SCD and Paleo legal.

Directions

Step 1
Preheat oven to 450 degrees F.
Step 2
Combine cauliflower with onion and garlic in a food processor* and pulse until crumbly, being careful not to over-mix (you don’t want it to become a paste). Then stir this mixture together with garlic, almond meal, and eggs, and a couple good cracks of salt and pepper. If it seems too dry, you can add a little water; if it seems too wet, add more almond meal (between another 1/4 and 1/2 cup).
Step 3
Form into pizza crusts and bake them alone for 20 minutes.
Step 4
Top with desired toppings and bake for another 10 minutes.

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