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Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly
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6 servings
Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

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$0.00 Cooking Fee
Serving Size: 5 oz roast plus 3 oz veggies, post cooking

AIP Diet Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free
This simple roast beef dinner has everything you need for a perfect Sunday dinner.

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Instructions
Preheat oven to 375 degrees.
Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
Meanwhile, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook70

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size6

Ingredients

Ingredients
4 pound grass-fed beef roast
2 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
2 tablespoon avocado oil
5 each sweet potato peeled and cut into 2-inch chunks
4 clove garlic peeled and halved
2 tablespoon extra virgin olive oil
1 tablespoon fresh parsley chopped
2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

Cooking Tools Required
Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

Reheating/Serving Instructions
Remove from refrigerator and keep at room temperature for 30 minutes if possible. Heat in the microwave on medium power until heated through.

Nutrition
Calories: 700kcal | Carbohydrates: 14g | Protein: 64g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1088mg | Potassium: 1661mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 182mg | Calcium: 153mg | Iron: 8mg

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Crispy Lemon Chicken-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Crispy Lemon Chicken-AIP Diet Friendly

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Recipe adapted from:
Erin Shearer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

AIP Diet Paleo
The starch coating guarantees a juicy and crispy bite of succulent chicken and the best part of this recipe is the bright and tangy lemon sauce!
https://autoimmunewellness.com/crispy-lemon-chicken/

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https://autoimmunewellness.com/crispy-lemon-chicken/

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Instructions
Season the chicken pieces with salt, then toss with arrowroot powder.
Heat the oil in a medium skillet until it shimmers.
Fry the chicken on both sides taking care not to overcrowd the pan, if necessary cook in two batches. Set aside in a large bowl.
In a small bowl combine the arrowroot, gelatin and wasabi until there are no lumps. Add the water and let the gelatin bloom.
In a small skillet or saucepan heat the lemon juice and honey until the honey has completely dissolved.
Add the bloomed gelatin mixture to the lemon juice mixture and cook until thickened and syrupy.
Pour syrup mixture over cooked chicken and toss to coat evenly.
Sprinkle zest and green onions over the top before serving.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
36 ounce boneless skinless chicken thigh cut into bite-sized pieces
3 teaspoon sea salt
3/4 cup arrowroot starch
3/4 cup avocado oil
3/4 cup water
3 teaspoon arrowroot starch
3 teaspoon gelatin powder
1½ teaspoon wasabi powder *optional
3 lemon zested and juiced
3 tablespoon raw honey
Garnish:
6 stalk green onion thinly sliced
lemon zest

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through.

Nutrition
Calories: 620kcal | Carbohydrates: 26g | Protein: 46g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1372mg | Potassium: 612mg | Fiber: 1g | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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One Pan Chicken Pesto with Vegetables
$0.00 Cooking Fee
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FSA/HSA eligible
Up to 10 servings
One Pan Chicken Pesto with Vegetables

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Recipe adapted from:
Michelle

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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AIP Diet Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.
https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

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https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

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Instructions
Combine the pesto ingredients in a blender until thoroughly combined and set aside.
Preheat the oven to 400 F and line a large baking sheet with parchment paper
Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving some of the pesto on the side for later topping if desired.
Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
Remove from the oven and top with additional pesto if desired before serving.

Notes
Be sure to not overcrowd the pan

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook30

Passive0

Recipe Serving Size10

Ingredients

Ingredients
5 pound free range bone-in skin-on chicken thigh
5 carrot chopped into thin circles
5 zucchini sliced
2.5 cup broccoli florets
8 ounce red onion roughly chopped
For the mint basil pesto:
2.5 cup arugula
2.5 cup fresh basil
5 tablespoon fresh mint
3/4 cup avocado oil
1/2 cup fresh lemon juice
2 clove garlic peeled and minced
1 teaspoon sea salt

Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat in 350 degree oven for 20 minutes or until heated through, or in a saute pan over medium heat.

Nutrition
Calories: 623kcal | Carbohydrates: 12g | Protein: 34g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 421mg | Potassium: 926mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6126IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 2mg

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Broiled Sirloin Steak-AIP Diet Friendly
$0.00 Cooking Fee
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FSA/HSA eligible
Up to 10 servings
Broiled Sirloin Steak-AIP Diet Friendly

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$0.00 Cooking Fee
Serving Size: 4 1/2 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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AIP Diet Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Whole 30
Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

Broiled Sirloin Steak-AIP Diet Friendly quantity

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Instructions
Dry steaks by patting with a paper towel. Mix together the salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound grass-fed sirloin steak
3 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

Nutrition
Calories: 169kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 528mg | Fiber: 0.1g | Sugar: 0.001g | Vitamin A: 1IU | Calcium: 8mg | Iron: 3mg

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Mixed Berry Fruit Cups
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Rated 0 out of 5
Up to 10 servings
Mixed Berry Fruit Cups

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 oz

AIP Diet Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Seasonal berries mixed together, served in cups

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Instructions
Wash all three berries
Mix in mixing bowl
Portion in to 10 small cups
Refrigerate until ready to serve

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce Blackberries
16 ounce Raspberries
16 ounce Blueberries

Cooking Tools Required
Mixing bowls

Reheating/Serving Instructions
Served cold

Nutrition
Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 177mg | Fiber: 6g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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Roasted Beets
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FSA/HSA eligible
Up to 10 servings
Roasted Beets

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Recipe adapted from:
Love and Lemons

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 beet

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

AIP Diet Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This simple roasted beets recipe makes for a delicious side dish!
https://www.loveandlemons.com/roasted-beets

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https://www.loveandlemons.com/roasted-beets

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat the oven to 400°F.
Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve. Find more serving suggestions in the blog post above.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Recipe Serving Size10

Ingredients

Ingredients
15 medium red beet tops removed, scrubbed well
2 tablespoon extra-virgin olive oil for drizzling
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Baking sheet, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven or in the microwave until heated through.

Nutrition
Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 401mg | Fiber: 3g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

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Plain Poached Chicken
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Plain Poached Chicken

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 3 1/2 ounces cooked

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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AIP Diet Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Whole 30
Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.
www.ForkandKnifeCreations.com

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www.ForkandKnifeCreations.com

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound boneless skinless chicken breast
8 cup cold water
2 teaspoon Kosher salt
4 clove garlic smashed and peeled
1 each lemon halved and squeezed into poaching liquid
1 teaspoon whole black peppercorns

Cooking Tools Required
Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 430mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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Green Chicken Zoodle Bowl-AIP Diet Friendly
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FSA/HSA eligible
4 servings
Green Chicken Zoodle Bowl-AIP Diet Friendly

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Recipe adapted from:
Mickey Trescott

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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AIP Diet Brain Food Diabetes Friendly Heart Healthy Lower Carb Paleo Pregnancy
Using a spiralizer to make “zoodles” is a great way to create more surface area and try some new textures when cooking for the Autoimmune Protocol, Paleo, or Low Carb.
https://autoimmunewellness.com/green-chicken-zoodle-bowl/

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https://autoimmunewellness.com/green-chicken-zoodle-bowl/

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Instructions
Preheat the oven to 425 degrees F. First, make the sauce by placing all of the ingredients in a blender and blending until thoroughly combined. Set aside.
Place the solid cooking fat in the bottom of an ovenproof skillet on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for five minutes, or until lightly browned. Add the garlic and cook for another 30 seconds, until fragrant.
Turn the heat to high. Add the chicken to the pan and spread out so that the chicken pieces are in a thin layer. Allow to cook for 1-2 minutes without stirring, to allow the bottom of the chicken pieces to brown. Give them a good stir and place in the oven to cook for 12 minutes, or until cooked throughout.
While the chicken is cooking, place the portion of zoodles being served in a mixing bowl and toss with the dressing (If you are eating 2 servings now and leaving 2 for later, place half the zoodles and half the dressing in the bowl and toss; package the remainder for separate storage). Set aside.
When the chicken is finished cooking, allow to cool for a few minutes before tossing the desired portion with the vegetables and dressing. Serve garnished with additional cilantro leaves, radish slices, a lime wedge, and avocado slices if desired.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
For the sauce:
⅓ cup fresh cilantro packed
½ cup extra virgin olive oil
2 tablespoon lime juice
¼ teaspoon sea salt
1 clove garlic
For the bowl:
1 tablespoon coconut oil
½ each onion diced
3 clove garlic minced
1 ½ pound boneless skinless chicken thigh cut into 1 ½ inch chunks
½ teaspoon sea salt
3 each zucchini spiralized
3 each carrot spiralized
Optional for garnish:
4 tablespoon fresh cilantro chopped
4 each radish thinly-sliced
2 each lime cut into wedges
1 each avocado sliced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spiralizer, Top Stove

Reheating/Serving Instructions
Heat in a sauté pan over medium-high heat until cooked through.

Nutrition
Calories: 611kcal | Carbohydrates: 18g | Protein: 36g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 639mg | Potassium: 1268mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8180IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 3mg

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Whole Thanksgiving Turkey
$118.75 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
16 servings
Whole Thanksgiving Turkey

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Recipe adapted from:
Lauren Allen

Rated 5 out of 5 based on 5 customer ratings

$118.75 Cooking Fee
Serving Size: 6 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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AIP Diet Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Whole 30
This Thanksgiving turkey recipe packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress!
EquipmentInstant-read digital thermometer.disposable roasting panLarge Serving Platter
https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

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https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
(I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook200

Passive0

Recipe Serving Size16

Ingredients

Ingredients
17 pound whole turkey
1 each onion peeled and quartered
1 each lemon quartered
1 each apple quartered
.75 ounce fresh rosemary
.75 ounce fresh thyme
.75 ounce fresh sage
For the herb butter:
1 cup unsalted butter softened
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 clove garlic minced

Cooking Tools Required
Cutting board, Dutch Oven, Instant read thermometer, Measuring cups and spoons, Microwave, Mixing bowls, Roasting Pan, small spoon

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 593kcal | Carbohydrates: 2g | Protein: 74g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 531mg | Potassium: 799mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg

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Egg Roll Stir-Fry-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Egg Roll Stir-Fry-AIP Diet Friendly

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Recipe adapted from:
Christina Feindel

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

AIP Diet Lower Carb Paleo
This Egg Roll Stir-Fry has everything I loved about egg rolls except for the crispy wonton wrapper, which, while it may have been the best part, certainly wasn’t the healthiest. No, this dish serves up the savory meat and healthy veggie filling with a delicious, soy-free sauce that’ll have your mouth watering in anticipation before it comes off the stove.
https://autoimmunewellness.com/egg-roll-stir-fry/

Egg Roll Stir-Fry-AIP Diet Friendly quantity

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https://autoimmunewellness.com/egg-roll-stir-fry/

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Heat the oil in a pan over medium-high and saute the onion, cabbage, and carrots until the onion is translucent, about 4 minutes.
Add the garlic to the pan and cook another 30 seconds.
Break the ground pork up into pieces and add to the pan, stir-frying until browned, about 5 minutes.
Add the aminos, fish sauce, and ginger, then stir-fry another 3 minutes or until the pork is cooked through.
Serve garnished with green onions.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon coconut oil
1 small yellow onion chopped
1 medium cabbage shredded
4 large carrot shredded
3 clove garlic minced
1 pound ground pork
6 tablespoon coconut aminos
1 teaspoon fish sauce
½ teaspoon ground ginger
4 stalk green onion chopped

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in a sauté pan over medium-high heat until heated through.

Nutrition
Calories: 430kcal | Carbohydrates: 28g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 776mg | Potassium: 996mg | Fiber: 8g | Sugar: 12g | Vitamin A: 10542IU | Vitamin C: 92mg | Calcium: 147mg | Iron: 3mg

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Poached Tilapia-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Poached Tilapia-AIP Diet Friendly

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Recipe adapted from:
Beth Chen

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$0.00 Cooking Fee
Serving Size: 6 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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AIP Diet Diabetes Friendly Heart Healthy Low FODMAP Lower Carb Paleo Whole 30
This Poached Tilapia recipe is a simple but elegant dish. It’s full of really subtle flavors of bone broth, thyme and bay.
https://autoimmunewellness.com/poached-tilapia/

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https://autoimmunewellness.com/poached-tilapia/

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Instructions
Add the broth and thyme to a frying pan then bring to a boil over high heat.
Add 2 fillets to the pan and then let cook 5-6 minutes or until flakey. You may need to flip the tilapia if they are thicker than the broth is deep.
Once the first two fillets are finished cooking, carefully transfer them to a platter or serving dish.
Next add the remaining two fillets to the pan and let cook for another 5-6 minutes or until flakey.
Remove the fillets and carefully add them to the serving dish.
At this point the broth should be somewhat cooked down but continue to let boil for another 5 minutes until it’s reduced even more.
Add salt and lemon, to taste, then pour the sauce over the fillets. Serve immediately.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size4

Ingredients

Ingredients
5 cup bone broth
½ teaspoon dried thyme
1 bay leaf
2 pound tilapia fillet about 4 fillets
1/2 teaspoon sea salt to taste
1 lemon juiced

Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat in microwave on medium-low power until heated through.

Nutrition
Calories: 261kcal | Carbohydrates: 1g | Protein: 56g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 520mg | Potassium: 694mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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