Stuffed Sweet Potato

This is a quick meal. I use Fluffy Sweet Potatoes , leftovers, spinach or smoked meats and melt Butternut Cheese over everything.

OPTIONAL INGREDIENTS

1 Fluffy Sweet Potato or any cooked sweet potato

1 piece of Butternut Cheese

A handful of spinach, to taste

A handful Shiitake Mushroom Bacon

2 Oz smoked salmon, lunch meat or leftover chicken

Any leftovers, to taste

Avocado Mayo, to taste

METHOD

You can choose any the above ingredients and put it on your sweet potato. If you are using spinach, you will put it on your sweet potato and warm it up while it melts in the microwave.

Salmon, lunch meat or mushroom bacon doesn’t need warming. Once you have all your ingredients nearly warm, add your Butternut Cheese and microwave 30 second or until it melts. Enjoy!

Mushroom Cassava Risotto (AIP, Vegan, Gastroparesis friendly)

This is a comfort food meal. Cassava orzo is amazing. I really can’t tell that it’s not the real deal. The mushrooms and nutritional yeast pack in the umami. Using bone broth makes it rich, if you aren’t up for rich yet, choose the veggie broth. Veggie broth with also make this vegan. I have been able to add back cooking wines, if you can’t do Sherry and need more fluid, add a little water. If you can use Sherry, add it even if your pan doesn’t get dry.

Serves 4

INGREDIENTS

3 TB avocado oil

1 sweet onion, diced

1 pound mixed mushrooms (oyster, shiitake, portobello, beach..any kind you prefer)

1 TB packed fresh oregano, chopped

4 cloves garlic, minced

1 tsp salt

1 TB Sherry or water, if needed

2 cups veggie or bone broth

1 cup coconut milk

1 cup cassava orzo

3 tsp salt

2 TB coconut aminos

1/4 cup nutritional yeast

1/4 cup fresh basil leaves, rolled up and cut into ribbons

MTHOD

Warm avocado oil in large saucepan over medium heat. Add onions, mushrooms, thyme, oregano, 1 teaspoon salt and garlic. Sauté until starting to brown, about 20 minutes. Add sherry or water if your pan dries.

Mix in broth, coconut milk, coconut aminos and 1 teaspoon remaining salt. Bring to a simmer and continue to cook, stirring occasionally at first and more frequently as it begins to thicken. When it begins to thicken, stir in nutritional yeast. Cook until orzo is at your desired tenderness, about 15-20 minutes. Taste to see if you would like the last teaspoon of salt. Garnish with basil.

AIP Arugula Pesto Chicken in the Slow Cooker

(nut and dairy free, Gastroparesis friendly)

I grow arugula in my garden. It’s the only salad green that I can digest easily, due to a digestive disorder called Gastroparesis. Since I have so much of it, I started experimenting with arugula pesto recipes. This is an easy slow cooker meal for days when you are busy or trying to take it easy. I use avocado oil and less of it to be easier for my Gastroparesis. I serve this on jovial cassava pasta or Korean sweet potato noodles. I like to throw a couple handfuls of spinach in the strainer before I strain my noodles to add extra veggies. Prep the chicken the night before to allow the chicken to marinate in the sauce and get extra tender.

Serves 4

INGREDIENTS

1/4 cup bone broth

2 pounds of chicken breast, cut into bite size pieces

1 cup basil

1 cup arugula

6 cloves of garlic, peeled

1/4 cup avocado oil

1/4 cup fresh squeezed lemon juice

1 TB onion powder

1 TB nutritional yeast

1 tsp salt

1 tsp honey

2 TB arrow root powder

2 TB water

Nutritional yeast for garnish

METHOD

THE NIGHT BEFORE, pour broth in your slow cooker and then toss the chicken in.

Blend all remaining ingredients except arrowroot and water in your blender or food processor. Pour this pesto sauce over your chicken and refrigerate until the next day.

Cook the Pesto Chicken on Low for 1- 2 & 1/2 hours until chicken is cooked through. Combine arrowroot and water in a cup until forms a slurry. Whisk it into your Pesto sauce slowly until it’s your desired thickness.

Serve over your grain free pasta of choice. Garnish with nutritional yeast to taste.

Fluffy Sweet Potatoes

The instant pot makes easy quick and amazing sweet potatoes, if you don’t have the instant pot, use any other pressure cooker. You could also grill or bake your sweet potatoes. They take about 45 minutes using those two methods. I highly recommend getting an instant pot. If only for this recipe, it’s worth it. I do use it for other fantastic recipes such as Thai Butternut Soup and Kabocha Mash. It can also be used as a slow cooker. I am writing this recipe for 3 medium sweet potatoes since that’s the max amount that fit well in my 6 quart instant pot. I have never tried stacking them, I imagine that would just require more time. Larger sweet potatoes would need more time as well. You can also use this exact recipe for 1 or 2 sweets. I often cook as many as I can and freeze leftovers. They are just as good after you thaw them. Any time I need a meal, I thaw a sweet and stuff it. Otherwise I usually eat my Fluffy Sweet with melted AIP Cheese, red palm oil or olive oil. When I was at my sickest with Gastroparesis, I drizzled it with bone broth.

INGREDIENTS

3 medium sized sweet potatoes

1 & 1/2 cup of water

Place the wire rack in the instant pot. Pour water inside. Place washes whole sweet potatoes on the rack. Pressure cook them for 20 minutes. Release steam manually. Enjoy!

Carob Chunk Cookies (grain free, dairy free, allergy free and developed for Gastroparesis)

Craving chocolate chip cookies on the Autoimmune Protocol? This one’s for you! I have been able to add back chocolate, but I still love carob. I often eat these in the evenings when I don’t want the caffeine from chocolate. They are just as good as chocolate chip cookies. Keep your Carob Chunks in the freezer. Pull them out when you are ready to fold them in the batter. This way they won’t melt. These cookies were developed for Gastroparesis by using pumpkin purée in place of 1/2 of the oil. You do not taste the pumpkin, but you get the added nutrients. If you don’t have Gastroparesis and hate pumpkin, you could substitute 1/4 cup more oil in place of the pumpkin. If your batter is dry, add more pumpkin or oil. If it’s too wet, add more flour. The batter should be the consistency of regular chocolate chip cookie dough.

INGREDIENTS

1/2 cup tiger nut flour

1/2 cup cassava flour

1 tsp baking soda

1/4 tsp salt

3 TB hot water

3 tsp gelatin

1 tsp vanilla

1/4 cup pumpkin puree

1/4 cup avocado oil

2 TB to 1/4 cup maple syrup, to taste

1/4 cup frozen carob chunks

METHOD

Line a baking sheet with parchment paper. Preheat the oven to 350.

Warm the 3 tablespoons of water and mix it with the gelatin and set it aside. Combine dry ingredients in a large bowl and stir well. Add all wet ingredients, including the gelatin, and stir to combine. Pull the carob chunks out of the freezer and fold them in.

Use a tablespoon to spoon the batter onto the baking sheet with a little space between each cookie. If you smooth the tops of the cookies with a spoon, they will look prettier. Bake for 10 -13 minutes. Allow to cool slightly before serving.

Carob Chunks

I love these to snack on or to add to cookies.

INGREDIENTS

1/2 cup carob powder

pinch of salt

1/2 cup avocado oil

1/4 cup maple syrup

Fold in carob powder annd salt into the oil and syrup until just combined. Do not stir a lot or it will separate. Taste it and adjust for more syrup or salt to your preference. Line a small loaf pan or Tupperware with parchment. I use a 4×6 glass Tupperware. Your goal is to have it about a quarter inch thick. Cover it and stick it in the freezer a couple hour or overnight until hard. Once frozen, place your frozen carob on a cutting board and cut into chunks a little larger than chocolate chips. Put them back in the freezer. I make a double batch and store them in the freezer so they are ready to cook with anytime I run out of these cookies.