Gevulde aardappel met sardines

 INGREDIENTS

• 4 medium sweet potatoes
• 1 tbsp solid fat (lard) + extra for the sweet potatoes
• 1 medium red onion, thinly sliced
• 5 oz brown mushrooms, chopped
• 2 plump garlic cloves, minced
• 6 anchovy fillets (from a can, rinsed)
• 1 tbsp oregano, finely chopped
• ½ cup green pitted olives, chopped*
• ½ bunch green kale, roughly chopped
• 2 cans sardines, packed in spring water or olive oil and drained
• Small handful flat parsley, chopped

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Prick each sweet potato several times and place them on a large baking sheet and bake for around 1 hour, depending on their size.
2. Meanwhile, heat a large sauté pan and add the fat.
3. Throw in the onion and sweat on a low heat for 6-8 minutes, until soft and translucent.
4. Now turn up the heat to medium, put the mushrooms into the pan, stir to coat them with the fat and cook for 3-4 minutes until golden around the edges.
5. Add the garlic, anchovies and oregano and cook a further minute or two.
6. Add the olives and kale to the pan, cook around 3-4 minutes until the kale wilts, then add the sardines and warm through, breaking them up into large mouthfuls with a wooden spoon.
7. Finally, throw in the parsley and combine everything.
8. Split the sweet potatoes lengthwise down the middle and drop a knob of solid fat into each one. Top with the sardine mixture and serve immediately.

Bron: https://autoimmunewellness.com/baked-sweet-potatoes-sardines-green-olives-kale/

Tom Kha Gai - Thaise kippensoep

 INGREDIENT

• SOUP BASE:
• 4 cups Chicken Broth
• 2 cups water
• 6 fresh or dried kaffir lime leaves, roughly torn, or grated zest of 1 lime
• 2 stalks lemongrass, white parts only, thinly sliced
• 2 inches galangal or ginger, peeled and coarsely chopped
• 2 boneless, skinless chicken breasts (about 1 lb total), thinly sliced
• 1 (14 oz) can full-fat coconut milk
• 6 oz mushrooms (straw, enoki, shiitake, oyster, or white; see note)
• 1 tbsp fish sauce
• juice of 1/2 lime (1 tbsp)
• 1 tsp coconut palm sugar or honey (optional – omit for Whole30)
• sea salt to taste (about 1 tsp)
• TO GARNISH:
• large handful of fresh cilantro, stems included, chopped
• Thai Chili Oil (omit for AIP)

INSTRUCTIONS

1. Combine the soup base ingredients in a stockpot and bring to a boil over high heat. Reduce the heat to medium-low and gently simmer for 15 minutes to allow the flavors to marry. Strain and discard the solids, returning the broth to the stockpot.
2. Add the chicken to the broth and bring to a simmer over medium heat, then reduce the heat to medium-­low and simmer until just cooked through, about 4 minutes. Stir in the coconut milk and mushrooms and simmer until the mushrooms are tender, about 2 minutes, then add the fish sauce, lime juice, and sugar. Taste and add salt and more fish sauce and lime juice if desired.
3. Serve garnished with cilantro and Thai Chili Oil.

NOTES

If using shiitake mushrooms, remove the stems before cooking—they are too tough to eat.
Optional ingredients to consider when adding the mushrooms: Chinese cabbage, bell pepper, and carrots.

Bron: https://gutsybynature.com/2015/06/22/tom-kha-gai-aip-review-paleo-takeout/

Gehakt met komkommer en rijst

 

INGREDIENTS

• 1/2 lb ground beef
• 4 Persian or 1 English cucumber, thinly sliced, bias cut
• 1/4 tsp sea salt
• 1 tbsp extra-virgin olive oil
• 1 bunch scallions, thinly sliced (green top only for low-FODMAP)

DIRECTIONS

• STEP 1In a large skillet, brown the ground beef. As the ground meat continues to cook, keep breaking it into smaller pieces. Once the meat has finished cooking, remove from the pan and set aside. Reserve 1/2 pound of beef for this dish.
• STEP 2Slice the cucumbers into thin 1/8″ slices on a bias cut. In a bowl, toss cucumber slices with sea salt. Let rest for 5 minutes.
• STEP 3In the same skillet, heat up the olive oil on medium-high. Once the oil is hot, add in the cucumber and immediately turn down the heat to medium-low and stir for roughly 5 minutes.
• STEP 4Add in the ground beef and scallions. Keep stirring until the ingredients are well combined for another 5 minutes.
• STEP 5Remove from heat and serve immediately.

Bron: https://theopencookbook.com/simple-cucumber-beef-stir-fry/

Broccoli uit de oven

Ingredients

• 8 cups broccoli cauliflower florets and cubed stems
• 1/4 cup olive oil
• 6 cloves garlic
• 1 tablespoon lemon zest finely grated
• 1/4 cup parsley finely chopped
• 1/4 teaspoon salt

Instructions

• Preheat the oven to 450F.
• In a casserole dish, toss the broccoli florets and stems with the olive oil, garlic, lemon zest, and salt.
• Roast for 25 minutes or more, until the broccoli is fully cooked, (it depends on how big your florets and how soft you like them), stirring once half-way through cooking.
• Remove from the oven and toss with the fresh parsley.
• Optional: for a little extra zing, reserve the juice from the lemon and squeeze over the broccoli right before serving.

https://nutrivore.com/recipes/roasted-broccoli/#recipe