Slaws are such an underrated side dish. I think the traditional American slaw of mayonnaise on cabbage has ruined people’s perceptions of it. This Roasted Carrot and Tahini Slaw will change how you see this humble side.
Roasting the carrots brings out more flavor and softens them up to be much more blendable. The carrots and tahini are actually the mayonnaise replacement in this egg and citrus free version. If you are also avoiding sesame seeds the tahini can easily be replaced with sunflower butter. They have a similar texture and mild flavor that pairs well with the ginger.
Since carrots don’t just become creamy you will need to add some liquid as you blend it. When I was first making this recipe I just happened to also be drinking green tea so I dumped a few splashes in there. I think the mellow earthy flavor of green tea works really well with the flavors in this roasted carrot and tahini slaw. It doesn’t overpower any of the other ingredients nor does it make it too salty like broth would. I would suggest making yourself a cup and drinking whatever’s leftover after you reach the desired consistency.
You can also use any type of apple you have lying around for this slaw. Any apple will do, really. Green apples might be a little too tart but if you like green apples enough to already have them on hand then that probably won’t bother you. If you do find that your apples are too tart add a little bit more maple syrup to balance it out.
Please use the following affiliate links to stock your cabinets with tahini and sunflower butter.
2 large carrots, peeled and large chop
1/4 cup tahini, or sunflower butter
1 tbsp rice vinegar
1 inch chunk of fresh, peeled ginger
1 tbsp maple syrup
salt and pepper
about 1/4 cup green tea
1 large apple, diced
1/2 small head of cabbage, chopped
Preheat oven to 375 F, line a baking tray with foil
set chopped carrots on tray and drizzle with olive oil, sprinkle with salt and pepper
roast carrots for 15-20 minutes until soft and slightly browned
place roasted carrots, tahini, vinegar, ginger, and maple syrup in a food processor and blend well
add green tea as needed to achieve desired consistency
This nightshade free pumpkin pasta is a great alternative to tomato sauces. Those who follow me may know by now that I’m allergic to tomatoes. I discovered this through my own elimination diet and now have to find new ways to make pasta, chili, and bbq sauce. It’s unfortunate but leaving out nightshades has helped my symptoms quite a bit.
I created a delicious nightshade free pasta sauce recipe that is more in line with what we traditionally think of with tomato sauces. You can find that recipe with this link Nightshade Free Pasta Sauce
The problem with that recipe is that it isn’t half as easy as dumping a jar of pasta sauce onto a plate of pasta. Enter this nightshade free pumpkin pasta. There’s no food processor necessary for this one! Just dump a can of pureed pumpkin out and season it well. As simple as it can get!
This is also the first recipe on my site that I decided to include dairy. Many individiuals may find a lactose intolerance or sensitivity through their elimination diet. However, some lucky ones may find it doesn’t aggravate their symptoms at all. This one’s for you! And me 🙂
I used chickpea pasta for this recipe but you can use whatever alternative fits your diet. If you can tolerate wheat and gluten feel free to use any shaped regular pasta. But there are lots of other options as well.
Please use the following affiliate links for your pasta shopping needs!
This is the chickpea pasta that I’ve really started to like. I like the texture even more than whole wheat!
You may also try lentil pasta which has a nice vibrant color:
And for a wheat, gluten, and legume free option there is the classic brown rice pasta but formed in the more heavy sauce friendly shapes:
1 lb lean ground beef
1 yellow onion, sliced
3 cloves garlic, minced
1 small zucchini, halved lengthwise and sliced
1 14.5 oz can pureed pumpkin
1/2 cup coconut milk (or preferred plain milk)
1/4 cup beef broth
1 tsp dried rosemary
1/8 tsp ground nutmeg
2 large kale leaves, ribs removed and chopped
2 oz feta cheese, plus more for topping
salt and pepper
prepared pasta for serving (I used chickpea)
heat a large skillet over medium heat
brown ground beef, set aside
add more oil to pan if necessary (I used olive oil) and reduce heat to medium low
sautee the onions for 15-20 minutes until they start to turn color and become soft
add the garlic and sautee 2 more minutes
add the remaining ingredients except the kale and feta
simmer on low for about 5 minutes to let zucchini soften
add the kale and feta and stir for 2 minutes until the leaves begin to wilt
I love the texture that spaghetti squash brings to a dish. It’s different and will really add some variety to your elimination diet. This Spaghetti Squash and Garlic Chicken Skillet is appropriate for phase one of your diet plan and is a filling meal any night of the week.
I use my large cast iron skillet for this but you can use any large skillet you have. I like the cast iron because when you cook the chicken in the pan before the veggies it leaves that flavorful brown sear behind that will add a bit of extra oomph to the broth. It’s not necessary but I think it does have that edge over non-stick.
This spaghetti squash and garlic chicken skillet dish uses white wine vinegar instead of fresh lemon juice in order to keep it citrus free. You’ll want to take the edge off of the vinegar flavor by simmering it down. It shouldn’t take longer than a couple of minutes for the two tablespoons used here.
What does spaghetti squash taste like?
Spaghetti squash has a very mild flavor but I think it tastes slightly buttery. The real draw of this gourd is it’s texture. You don’t cube it like you would any other squash, it comes off in strands and many gluten free dieters use it instead of pasta.
Spaghetti squash can be a low carb alternative for many dietary needs and it’s a great addition to meal plans every fall when they come in season.
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1 medium spaghetti squash
1 yellow onion, sliced
5 cloves garlic, minced
8 oz mushrooms, sliced
2 tsp dried thyme
2 bonelss skinless chicken breasts
1/2 cup chicken broth
2 tbsp white wine vinegar
4 cups kale, chopped
salt and pepper
preheat oven to 400 F
cut spaghetti squash in half, lengthwise, and scoop out the seeds and pulp
rub the inside of spaghetti squash with olive oil, sprinkle liberally with salt and pepper
place oiled side down on a foil lined baking tray, stab a few holes in the rind to vent steam
bake for 30-45 minutes, until fork tender
set aside to cool
while spaghetti squash is baking heat a large skillet over medium low heat, drizzle with olive oil
place chicken breasts in hot pan and sprinkle with salt and pepper
cook for 7-9 minutes, flip and cover, cook for 10 more minutes until internal temp reaches 165 F
set chicken aside to rest, add more oil to pan if needed
add the onion and mushroom slices and saute for about 10-15 minutes, until very tender
add the garlic and thyme and saute 2 more minutes
add the chicken broth and white wine vinegar, reduce heat to simmer
while things are sauteeing, fork shred the spaghetti squash into strands and slice the chicken breasts
add the kale to the pan and simmer for another 3-5 minutes until tender
The concept of spicy food is pretty rare on a strict elimination diet. I created this Spicy Wasabi Tuna Salad as an experiment to use some wasabi powder I picked up on impulse one day. It has now become my favorite way to prepare canned tuna for lunch!
I bought the wasabi powder from my local Asian grocery store but you can also order some using the link below. Make sure to check the ingredients on any wasabi products you’re buying. I found that the powder was the only way to get “pure” wasabi. All of the pastes had corn products or other allergens in them. Or they were just horseradish, which is similar but not quite the same.
You’ll also need to check the tuna you buy. I realized that the kind I normally get has vegetable broth in it that’s made with peas, so it’s not legume free. Look at different brands and find the one that best fits your diet and your budget. This Spicy Wasabi Tuna Salad is meant to be a cheap and easy lunch so don’t go crazy on the tuna!
Use whatever plain yogurt fits your diet. At the beginning of your elimination diet your only options may be coconut or oat. Later you might be able to add soy, cashew, almond, or even plain diary yogurt. If you find that plain yogurt is too tart as compared to the traditional mayonnaise you can try to add a bit more sweetness to the yogurt. A little drizzle of honey or even just 1/2 tsp of plain sugar might help cut that flavor for you.
Is wasabi really that spicy?
Depends on your tastes and how much you use. This powdered wasabi smells really strong when you first open the bag but I didn’t think the flavor was that spicy. However, if you’ve been on a strict no nightshades elimination diet for a while your tolerance to heat is going to be much lower than you may be used to. The wasabi may give you quite a kick!
Use the following affiliate links to find powdered wasabi:
1 5oz can of tuna in water (check ingredients for hidden flavors that may be off limits)
I was inspired to make these Brunch Baked Sweet Potatoes after going out for brunch with a friend of mine. I ordered something somewhat similar to this but it was way overpriced and came with eggs on top. For all of you elimination dieters out there I’m sure you’re eager to have a brunch or breakfast that doesn’t involve eggs!
So I subbed my eggs for a side of english muffin and then started brainstorming about how to make this dish even better. The problem I’ve seen with sweet potato dishes time and time again is that people double down on the sweetness. They don’t need that! I’m not making a dessert! This Brunch Baked Sweet Potato has a full balance of savory, sweet, salty, tangy, and umami to satisfy all of your brunch needs.
Make sure to check the ingredients of your breakfast sausage. The shorter that list is, the better. I’ve found a brand at my local grocery store that fit completely within phase one of my elimination diet needs. Just make sure to thoroughly drain the grease to remove any additional stomach irritation triggers.
Also feel free to make substitutions. If you prefer bacon to sausage, go for it. If you would rather have pepitas instead of sunflower seeds, that works too. Elimination diet recipes are meant to be flexible to fit anyone’s dietary needs.
What makes brunch a brunch?
Nobody will ever know. Brunch is a feeling. It’s like pornography, it defies definition but you know it when you see it.