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.

German Chocolate Gluten Free Dairy Free Egg Free Cake

German Chocolate Gluten Free Dairy Free Egg Free Cake

Serves 16
Prep time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY
Occasion CASUAL PARTY

Ingredients

Frosting:

  • 14oz coconut milk
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Cake:

  • 3/4 cups sorghum flour
  • 3/4 cups tapioca starch
  • 1/2 cup cocoa powder (sifted)
  • 1 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda (aluminum-free)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1-1/2 cup almond milk
  • 1/2 teaspoon raw apple cider vinegar
  • 1/4 cup flax eggs ((1 Tablespoon ground flax seeds mixed with 3 Tablespoons water))
  • 1/4 cup coconut oil (melted + more for greasing pan)
  • 1 tablespoon vanilla extract

Directions

Frosting:
Step 1
Prepare the frosting first: Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too "bloopy" (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.
Cake:
Step 2
Grease 8" cake pan with coconut oil. Preheat oven to 350F.
Step 3
Place the sorghum flour, tapioca starch, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and sea salt in a medium bowl. Whisk well to combine.
Step 4
Mix the almond milk, cider vinegar, flax eggs, melted coconut oil and vanilla extract in a separate, smaller bowl.
Step 5
Add the wet ingredients to the dry ingredients. Whisk together all ingredients until thoroughly combined and the batter is smooth and thick.
Step 6
Pour batter into cake pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.
Step 7
Frost the cake, serve and enjoy!

This German Chocolate gluten free dairy free egg free cake is not too sweet yet delicious! It’s completely vegan and perfect for birthdays.  For those who have never tried a gluten free cake before, the texture is a little gummier than a typical cake because of the xanthan gum, but you won’t even care!

COCONUT-FLOUR CHIA CRACKERS

COCONUT-FLOUR CHIA CRACKERS

Serves 8
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE
Occasion CASUAL PARTY
Website For the Love of Food!

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup ground chia seeds
  • 1/4 cup coconut oil
  • 3/4 cups boiled, filtered water
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon granulated garlic
  • 1/2 teaspoon fresh rosemary (minced)

Note

Yes!  Here's a great, crunchy little cracker that is egg-free as well as being Paleo-, GAPS and SCD-legal.  Enjoy!

Directions

Step 1
Preheat oven to 375F.
Step 2
Using a whisk or fork, mix the dry ingredients in a bowl until well incorporated.
Step 3
Add the coconut oil into the bowl.
Step 4
Add the hot water a little at a time, stirring as you add it in. (This will melt the coconut oil.)
Step 5
Mix well with a spoon, stirring and mashing out any lumps that might still exist. Once you have a uniform dough in a ball, place it on your silpat or unbleached parchment-paper lined tray and roll out. Keep rolling your dough until it is as thin as you can get it without seeing through or tearing it. Feel free to move pieces of dough around and press it in- the dough is forgiving and easy to "cut and paste."
Step 6
Slice into squares with a pizza cutter.
Step 7
Bake for approximately 20 minutes depending on your oven.

 

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.

 

COTTAGE PIE

COTTAGE PIE

Serves 12
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Egg
Dietary Dairy-Free, Diabetic-Friendly, GAPS/SCD, Gluten-Free, Paleo
Meal type Meats
Misc CHILD FRIENDLY, SERVE HOT
Occasion CASUAL PARTY
Website Cavegirl Cuisine

Ingredients

  • 1lb ground, grass-fed beef
  • 1/2lb ground, pastured pork
  • 1/2lb ground bison
  • 2 thin slices pastured bacon
  • 3-1/2oz shiitake mushrooms (roughly chopped)
  • 2 Large beefsteak tomatoes (large dice)
  • 1 Medium yellow onion (diced)
  • 2 stalks celery (chopped)
  • 1 Large carrot (peeled and coarsely chopped)
  • 2 teaspoons Worcestershire sauce
  • 6oz tomato paste
  • 1 tablespoon fresh thyme (off the stem)
  • 1 head cauliflower (chopped)
  • 4 Large parsnips (peeled and coarsely chopped)
  • 3 tablespoons pastured butter or ghee (if you want a dairy-free version, use ghee)
  • 1 tablespoon extra-virgin olive oil
  • 1 Large pasture-raised eggs
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Note

Finally - a grain-free version of shepherd's pie, the pub classic.  You won't miss the potatoes in this recipe when cauliflower and parsnips take their place.  This recipe is GAPS, SCD and Paleo-legal.

Directions

Step 1
In a medium pot with a steamer basket, steam cauliflower and parsnips until fork tender.
Step 2
While that is cooking, add bacon, onion, celery, carrots, mushrooms, tomatoes, Worcestershire sauce, thyme, salt and pepper to taste. Cook on medium until onions are translucent and veggies are tender. Add ground meat and tomato paste.
Step 3
Pre-heat oven to 350 degrees.
Step 4
Cook stovetop mixture on medium until meat is cooked. Raise to a boil and cook for 10 minutes to allow juice to boil off.
Step 5
In a baking dish (smaller if you like thicker layers or larger is you like thinner layers), spoon in meat mixture.
Step 6
Mash cauliflower and parsnips. Add butter and olive oil. Season to taste with salt and pepper.
Step 7
Spread cauliflower mixture over the meat mixture. Whisk egg in a separate bowl. Brush over the top of the cauliflower layer.
Step 8
Bake for 30 minutes. Let rest for 20 minutes. Serve.

THAI BEEF SATAY

THAI BEEF SATAY

Serves 15
Prep time 4 hours, 15 minutes
Cook time 2 minutes
Total time 4 hours, 17 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Paleo
Meal type Appetizers, Meats
Misc SERVE HOT
Occasion BARBECUE, CASUAL PARTY
From book Primal Cuisine: Cooking for the Paleo Diet

Ingredients

  • 1-1/2lb grass-fed beef flank steak
  • 2-1/2 cups homemade coconut milk ((see recipe))
  • 1 teaspoon Coconut Secret Raw Coconut Aminos
  • 1 teaspoon yellow curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon microplaned ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon coconut oil

Note

Serve these as an appetizer at a barbecue or other casual party.  You can even serve them for dinner.  Be sure to serve them with Thai Spicy Almond Sauce.

Directions

Step 1
Soak 15 long bamboo skewers in water for an hour.
Step 2
In a bowl, mix 1-3/4 cup coconut milk, Coconut Aminos, curry powder, turmeric and ginger. Then place the flank steak in a 9x13-inch glass baking dish and cover with marinade. Marinate the steak in the refrigerator, covered, for about 4 hours, turning once to coat the meat thoroughly.
Step 3
Mix together 3/4 cup coconut milk, sesame oil and garlic in a bowl. Set aside.
Step 4
To prepare the skewers, cut the flank steak across the grain, holding the knife at an angle to the cutting surface so that each slice is about 1-1/2 inches wide and 1/8 inch thick. There should be about 15 or more strips. Thread each strip of beef lengthwise on a skewer. You may want to wrap the ends of the skewers in foil so they don't burn while grilling.
Step 5
Start your grill on medium high. If you are using charcoal, bring the coals to medium-high heat. Adjust the grill to about 4 inches above the coals. Place the skewers on the grill, as many as will fit.
Step 6
While the satay skewers are cooking, baste with the garlic-coconut milk. Grill the meat for about 1 minute until grill marks show and then turn and cook the other side for about 1 minute, continuing to baste. Remove skewers from heat. Serve immediately with Thai Spicy Almond Sauce (see recipe).

 

CHICKEN LIVER PATE’

CHICKEN LIVER PATE’

Serves 16
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo
Meal type Appetizers, Meats
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD
Occasion CASUAL PARTY
From book Nourishing Traditions

Ingredients

  • 3 tablespoons ghee, pastured butter, coconut oil or animal fat (if you want a dairy-free version, use either ghee or coconut oil)
  • 1lb chicken or duck livers, or a combination of both
  • 1/2lb mushrooms (washed, dried and coarsely chopped)
  • 1 bunch green onions (chopped)
  • 2/3 cups dry white wine or vermouth
  • 1 clove garlic (peeled and smashed)
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon fresh dill
  • 1/2 teaspoon fresh rosemary
  • 1 tablespoon lemon juice (freshly squeezed)
  • 4 tablespoons ghee, pastured butter, coconut oil or animal fat (if you want a dairy-free version, use either ghee or coconut oil)
  • sea salt (to taste)

Note

Liver is full of minerals that nourish your adrenal glands.

Directions

Step 1
Melt butter in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned.
Step 2
Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool.
Step 3
Process in a food processor with softened butter. Season to taste. Place in a crock or mold and chill well.

 

FRUITY GELATIN DESSERT

FRUITY GELATIN DESSERT

Serves 2
Prep time 5 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo
Meal type Desserts
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD
Occasion CASUAL PARTY
Website The Mommypotamus

Ingredients

  • 9 tablespoons grass-fed gelatin
  • 1 cup fruit juice (freshly squeezed)
  • 9 tablespoons raw, local honey
  • non-toxic, vegetable-based food coloring (such as India Tree (optional))

Note

Not only is this dessert fun and easy to make, but the gelatin in it is incredibly healing to your gut.

Directions

Step 1
Without heat, whisk fruit juice, honey and gelatin in a sauce pan until there are no lumps.
Step 2
Heat over low heat until melted, stirring constantly.
Step 3
Add food coloring, if desired.
Step 4
Pour mixture into molds, bowl or pan.
Step 5
Put in freezer for 5-10 minutes to firm. Gelatin will now stay solid at room temperature.

 

GAPS/SCD-LEGAL HUMMUS

GAPS/SCD-LEGAL HUMMUS

Serves 32
Prep time 5 minutes
Cook time 1 hour
Total time 1 hour, 5 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Appetizers, Beans & Legumes
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD
Occasion CASUAL PARTY
From book Internal Bliss
You won't even know this hummus doesn't use chickpeas. You can experiment with adding olives, anchovies, roasted garlic, roasted peppers, dried tomatoes or other herbs and spices.

Ingredients

  • 2 cups dried navy or Lima beans (soaked overnight, rinsed and drained)
  • 8 cups filtered water or homemade stock
  • 3 cloves garlic (peeled and left whole)
  • 1 teaspoon sea salt
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil

Note

You won't even know this hummus doesn't use chickpeas.  You can experiment with adding olives, anchovies, roasted garlic, roasted peppers, dried tomatoes or other herbs and spices.

Directions

Step 1
Put beans and water/broth in a pot. Bring to a boil over medium-high heat, the reduce flame to lowest setting. Cover pot and let the beans cook at a gentle simmer until tender, about an hour.
Step 2
Remove the pot from heat and let the beans cool.
Step 3
Put all ingredients in a blender and blend to desired consistency. Add additional olive oil if needed.

 

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