All in Savory

Coconut Curry Green Lentils (vegan, gluten free, dairy free)

love, love, LOVE Indian food! There is a new Indian restaurant near us and I seriously fantasize about their dhal all the time. With so many delivery services these days, it's easy to order and very tempting. However, sometimes I like to make my own. Lentils are a very inexpensive and filling vegetarian dinner. 

I've also been on a candida cleanse and I read here that according to Chinese medicine, the spleen plays an important role in ridding the body of candida. Foods that support the spleen are lentils and starchy vegetables like potatoes, butternut squash, carrots, beets and sweet potatoes. This lentil dish incorporates several of those vegetables along with turmeric, ginger and garlic which are anti-inflammatory and help to kill viruses and fungi including candida. But mostly, these lentils are just delicious! I hope you love them as much as my family does. 

Ranch Chicken Casserole (paleo, gluten free, grain free, Whole30)

I've been making homemade dairy free ranch dressing lately and I had the idea to make a ranch chicken casserole. Originally, I wanted to do a buffalo chicken casserole but I didn't want it to be too spicy for my little girls. A few dashes of hot sauce gave the Ranch Chicken Casserole a nice kick without being too spicy. This casserole is really flavorful and the cauliflower "rice" makes it paleo and whole30 friendly. It makes a big batch so there are plenty of leftovers. Matt and I ate it for lunch several days in a row without complaint! 

Steak and Broccoli Stir Fry with Shirataki Noodles (paleo, gluten free, grain free, sugar free)

I just started using shirataki noodles and aside from zucchini noodles, they are my favorite low carb noodles to use. I first read about shirataki noodles in this article on Dr. Mercola's website and I found them at my local grocery store in the refedgerated section. They have been used in China and Japan for a long time and are made from the konjac plant (devil's tongue yam). Shirataki noodles are 97% water, 3% fiber and very low in calories. They have no digestible carbohydrates at all! They also feed the good bacteria in your gut, help prevent constipation and help to lower blood sugar and insulin levels. They take on whatever flavor you add to them which makes them really versatile. Just make sure you don't grab the soy based shirataki noodles. 

This stir fry is really delicious and very fast to make. Everything goes into one pan which is my dish-washing husband's favorite kind of meal! My daughter Magnolia loves all of the veggies in this stir fry and she gobbled it up and kept coming back for more. Win-win! 

Biscuits and Sausage Gravy (grain free, dairy free, candida diet, vegan optional)

Biscuits and gravy is one of my husband's favorite dishes to order when we go out for breakfast. I'm always envious of those fluffy biscuits smothered in rich, sausage gravy. I haven't been able to enjoy either biscuits or sausage gravy for a long time due to the large amount of gluten and dairy in the traditional recipe. That is why I am so excited about my No-Buttermilk Biscuits that are grain free and vegan to boot! I decided to give sausage gravy a try with non-dairy milk and it turned out great. Even my southern, biscuits and gravy loving husband approved! 

No-Buttermilk Biscuits (gluten free, vegan, nut free, paleo,!)

My sister stopped by a few weeks ago after work and stayed for dinner. It was cold and snowy (yes...spring in Colorado) and I was just reheating leftover chicken soup dinner. We started talking about how delicious our mom's homemade buttermilk biscuits were growing up. She always served them with homemade chicken soup. I think she used Martha Stewart's buttermilk biscuit recipe, which is of course not gluten free.

Spicy Rainbow Slaw (paleo, gluten free, vegan, candida diet)

was never a big fan of traditional coleslaw. The mid-west church pot luck version of my youth was always so goopy and overly sweet. For that reason I also disliked macaroni salad and all other mayonnaise based salads. When I moved to the south I discovered that there were a lot of different types of slaw and they could be crunchy and taste like an actual salad. I started making my own and now it's one of my go-to side dishes. I either make a vinaigrette or a very light creamy dressing with vegan mayo (soy free) and coconut milk. Both versions are fresh and delicious! I prefer a light coating of dressing but if you like a heavier slaw just make a double batch of the dressing.  This slaw would be perfect for your memorial day cookout along with the Crockpot BBQ Pulled Pork! 

Quinoa Roasted Veggie Bowl (gluten free, vegan, candida diet)

Quinoa is my favorite gluten free grain to serve with sauces, curries and to use a base for dishes like this one. Quinoa is technically not a grain but a grain-like seed that was cultivated by the Inca's over 5000 years ago. It is a complete protein which means it contains all 9 essential amino acids. It's also high in magnesium, full of fiber and easy to digest. Quinoa is one of the "grains" that are allowed on a candida cleanse which makes me very happy! You can read more about this super food here

Root Vegetable Shepherd's Pie (AIP, vegan optional, paleo, gluten free)

We've been having a cold snap in Denver this week (snow in May????) so I've gone back to making some warming food for dinner. I've been making a version of shepherds pie with sweet potato for a few years but I normally use orange sweet potatoes (labeled yams in the grocery store even though they aren't real yams) with cinnamon, cumin and nutmeg. It's a little bit middle eastern in flavor and delicious. This time I wanted to make a more traditional shepherds pie with white sweet potato instead. White sweet potato has a much milder taste than yams and can almost pass for a regular white potato. This shepherd pie can easily be made vegan by omitting the ground beef and it will be just as filling and hearty! 

Creamy Sausage Zucchini Pasta (paleo, dairy free, gluten free, AIP, SCD)

There is a really nice Italian restaurant near our house that Matt took me to when we first started dating. It's very cozy and romantic and they offer all of their pastas with the option of zucchini noodles or spaghetti squash which is amazing! They have a creamy sausage rigate that is to die for. It's really rich and heavy (lots of cream and butter I'm sure) but so yummy. I wanted to create something like it, minus all of the dairy products. I think my Creamy Sausage Zucchini Pasta is equally as delicious and didn't leave a heavy brick in my stomach. This is also a really fast recipe and is a one pot dish. Win-win!

Avocado Green Goddess Dressing (AIP, Paleo, Vegan)

Nothing makes a salad more appetizing than a creamy, dreamy salad dressing. Most creamy salad dressings are packed with dairy and hydrogenated oils which I try to avoid. This Avocado Green Goddess dressing is made with avocado, coconut milk, tons of fresh herbs, lemon juice and white wine vinegar. Clean and delicious! 

Cinnamon and Thyme Butternut Squash Fries (Vegan, AIP, Paleo)

These little babies turned out absolutely delicious! They were slightly crispy and not overly sweet like sweet potatoes fries can be. The sweet and savory combination of cinnamon and thyme was perfect. It definitely didn't hurt that I served them with slow roasted pork shoulder in homemade bbq sauce (a recipe I will be posting later this week!). Stay tuned! In the meantime, make some butternut squash fries. You won't be disappointed! 

Crockpot Chipotle Chicken Chili (gluten free, vegan and paleo options)

This Chipotle Chili is packed with colorful vegetables, smokiness from the chipotle chili powder and smoked paprika and just a little bit of heat. Of course, you can make it as spicy as you want but I make mine pretty mild for the little girls. If you prefer a paleo chili, add more chicken and omit the beans and high cooking time. If you want a vegan chili, omit the chicken and add more veggies. Top with a sprinkling of cilantro, dollop of sour cream and grated cheddar cheese if you eat dairy. 

Sausage and Spring Vegetable "Pasta"

Spring is here and we have basil and parsley popping up in our garden which makes me so happy. Our pear trees are budding and our perennials are starting to fill out. I love the transition from winter into spring! In the spirit of spring, I've been making light, fresh dinners like this zucchini "pasta." I used my trusty julienne peeler to make zucchini noodles and grabbed some fresh herbs from the garden. This dinner only takes about 15 minutes which is faster than takeout...and a lot healthier!