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!

Baked Sweet Potato Chips

Baked Sweet Potato Chips

Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Other Vegetables, Snacks
Misc CHILD FRIENDLY
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 1 Large sweet potato
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin or seasoning of choice

Directions

Step 1
Preheat your oven to 400F.
Step 2
Using a mandolin, slice sweet potatoes as thin as possible.
Step 3
Toss slices with salt and spice.
Step 4
Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake for 10 minutes, or until edges start to crisp.

You’ll need a good mandolin to slice these baked sweet potato chips extra-thin. They make a great snack for kids and parties.

GAPS Barbecue Baked Beans

GAPS Barbecue Baked Beans

Serves 8
Prep time 10 minutes
Cook time 1 hour, 5 minutes
Total time 1 hour, 15 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Beans & Legumes, Side Dishes
Misc CHILD FRIENDLY
Occasion BARBECUE

Ingredients

  • 1 Medium yellow onion (diced)
  • 1 Large green bell pepper (diced)
  • 1 clove garlic (minced)
  • 2 cups navy beans (soaked overnight or for 8 hours; rinsed)
  • 1 cup Paleo Barbecue Sauce (see recipe)
  • 1/2 cup tomato sauce
  • 3 tablespoons raw, local honey

Directions

Step 1
Preheat oven to 325 degrees.
Step 2
In a large saucepan, place navy beans and cover with an inch of water. Put lid on and heat over medium-high heat. When beans begin to foam, lower heat to low and skim off foam. Cook for an additional 30-40 minutes, or until soft.
Step 3
Place a dutch oven or heavy pot on medium heat. Heat oil, then and add onion, bell pepper and garlic. Saute until slightly softened and translucent, about 5 minutes.
Step 4
Remove from heat and add beans, barbecue sauce, tomato sauce, and honey. Stir to combine.
Step 5
Place lid on pot and transfer pot to oven. Bake for 1 hour, minimum, longer if you want a thicker sauce.

You know not to use canned foods, right? Cans are lined with BPA, an endocrine disruptor. It’ll take a little longer to soak and cook these beans from scratch, but it’s worth it knowing that your food is cleaner.

Use the Paleo Barbecue Sauce recipe here. Kids will love these beans, and you can bring them to a summer barbecue party, too!

Paleo Barbecue Sauce

Paleo Barbecue Sauce

Prep time 7 minutes
Cook time 18 minutes
Total time 25 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Sauces & Dressings
Misc CHILD FRIENDLY, FREEZABLE

Ingredients

  • 1 teaspoon coconut oil
  • 1 Medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 6oz tomato paste
  • 1 Large lemon (freshly squeezed)
  • 2 tablespoons raw, local honey
  • 2 tablespoons raw apple cider vinegar
  • 1 teaspoon mustard seeds (ground)
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika

Directions

Step 1
Heat oil in medium saucepan. Saute onion over medium-high heat until soft, about 6 minutes. Add garlic and cook for 2 more minutes. Stir in tomato paste and cook over medium heat until thickened, about 5 minutes. Add remaining ingredients and simmer until sauce is the texture of ketchup, about 5 more minutes.
Step 2
Transfer to a blender and puree until smooth. Add more salt as necessary.

Enjoy your next barbecue guilt-free by making this easy Paleo barbecue sauce. Slather on meats, grill and enjoy! Can also be used in barbecue baked beans.

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-Friendly, 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.

Creamy Vegan Asparagus Soup

Creamy Vegan Asparagus Soup

Serves 4
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Dietary Dairy-Free, Egg-Free, Vegan, Vegetarian
Meal type Appetizers, Other Vegetables, Soups
Misc CHILD FRIENDLY, FREEZABLE, SERVE HOT

Ingredients

  • 1lb fresh asparagus (trimmed and cut to bite-size pieces)
  • 1-1/2 cup potatoes (Yukon Gold or new, large dice)
  • 2 Large shallots
  • 1/2lb Jerusalem artichokes (sunchokes) (peeled; large dice)
  • 2 tablespoons coconut oil
  • 3 cups homemade vegetable broth
  • 1/2 teaspoon sea salt

Directions

Step 1
In a large saucepan, heat oil over medium heat. Add shallots and salt. Cook until shallots soften; do not brown.
Step 2
Add asparagus, potatoes, Jerusalem artichokes and broth and to the shallots. Cover and bring just to a boil. Turn down heat to low and cook for 20 minutes or until vegetables are tender.
Step 3
Let cool down, then transfer to a blender to puree. Return to pan to warm, if necessary, then serve.

Even if you’re not vegan, using vegan recipes is an easy way to avoid dairy and eggs, which many people are sensitive or allergic to. Try substituting broccoli or other greens in this easy-to-make, delicious recipe!

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-Friendly, 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!

Fire Tonic

Fire Tonic

Serves 64
Prep time 30 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Juices & Teas

Ingredients

  • 1/2 cup ginger root (peeled and shredded)
  • 1/2 cup horseradish root (peeled and shredded)
  • 1/2 cup turmeric root (peeled and shredded)
  • 1 Large onion (peeled and chopped)
  • 1 head garlic (cloves peeled and crushed)
  • 2 Medium hot peppers (cayenne, jalapeno, etc.) (chopped)
  • 2 Large lemons (zested and juiced)
  • 2 Large oranges (zested and juiced)
  • 5 sprigs rosemary
  • 5 sprigs thyme
  • raw apple cider vinegar
  • raw, local honey (to taste)

Directions

Step 1
Add all ingredients except for vinegar and honey to a half-gallon mason jar. Fill up to top with raw apple cider vinegar. Cover mouth of jar with wax paper, then lid and screw on jar ring over it. Let sit on countertop for a month; shake daily.

Step 2
After a month, strain juice through cheesecloth. Add honey to taste. Store in a glass container and drink a tablespoon daily during cold and flu season.

Fire tonic, also known as fire cider, is a folk-remedy recipe that’s been passed down through the ages. A tablespoon or so of it a day may be enough to strengthen your body to prevent colds and flu.

Apricot-Glazed Roast Duck

Apricot-Glazed Roast Duck

Serves 6
Prep time 5 minutes
Cook time 1 hour, 40 minutes
Total time 1 hour, 45 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Paleo
Meal type Meats
Misc CHILD FRIENDLY, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 1 4-1/2 to 5 lb. duck
  • 4 cloves garlic (minced)
  • sea salt
  • 1 cup apricot spreadable fruit
  • 1/2 cup raw, local honey

Directions

Step 1
Preheat oven to 450F.
Step 2
Dry duck with paper towels. Sprinkle sea salt and rub garlic onto duck skin. Place in a roasting pan.
Step 3
Place in oven. Lower temperature to 350F. Roast 20 minutes per pound.
Step 4
Mix preserves and honey in a bowl. Brush onto duck skin 15 minutes before duck is done. Return to oven and roast for remaining 15 minutes. Remove from oven.

Roast duck is a delicious alternative or addition to your holiday menu. This recipe is extremely easy to make, yet your family and guests will love it. You can substitute fruit spreads in other flavors such as orange or cherry if you don’t have apricot fruit spread.

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