Our menus have been very “clean” lately, because we aren’t cooking with wheat, soy, corn, dairy or beef (and a long list of other items). I don’t want my family to really notice a huge change in our dinner routine, so I’ve been scouring the internet for flavorful, allergy-free family meals. I’ve also been tweaking some of our family favorites and using bison instead of beef, coconut aminos instead of soy and coconut tortillas instead of corn. So far, my younger two have no idea they are eating anything allergy-free or different than usual, and the bonus is we’re all eating a boat load of anti-inflammatory foods. Our weeknight meals are still super quick and easy to put together, which is always the main focus of our weekly meal plans. Here’s to delicious dinners that just happen to be healthy and allergy-free.
Fish tacos. Quick roasted fish (whatever looks good at Whole Foods) with tomatillo salsa, vinegary cole slaw, avocado, jalapeño, radish slices, hot sauce and Siete coconut tortillas. To make the fish, I’ll line a sheet pan with parchment paper and add the fish fillets, a sprinkling of sea salt and pepper, a drizzle of olive oil or grapeseed oil and the juice of a lime. Roast at 400 degrees for about 8 minutes.
Crock Pot bison stew. I’m using my Asian Beef Stew recipe, but substituting bison stew meat for the beef. To make, in the bowl of your slow cooker combine 1 cup beef broth (chicken or vegetable broth is also fine), 1/2 cup low-sodium soy (tamari or coconut aminos also work), 1/4 cup brown sugar, 4 cloves minced garlic (you can also smash the garlic with the side of your knife and add it whole), 1 tablespoon sesame oil, 1 tablespoon organic rice vinegar, 1 tablespoon grated fresh ginger, and 1-2 teaspoons sriracha. Give the ingredients a stir and add 3 pounds bison stew meat (or grassfed beef stew meat). Cook, covered, on low for 6-7 hours or on high for 4 hours. Serve over shredded Napa cabbage, riced cauliflower or steamed short grain rice.
Honey chicken drum sticks. I’ll be teaching a class in Dallas Wednesday, but I’ll leave the recipe for my sous chef, aka my husband. He can make steamed broccoli or carrots to serve with the chicken, and my son can whip up a delicious green salad in minutes. We always have my super simple salad dressing stocked in the fridge. If I’m feeling really nice (and organized) I’ll marinate the drum sticks before I hit the road Tuesday, but I also like the idea of everyone cooking together and helping out in the kitchen while I’m not there.
Asian lettuce wraps made with ground pork. This is a family favorite, especially with my 10-year-old, that gets requested repeatedly. It’s been a while since we’ve had these, and I’m craving them again after a brief hiatus. If you have soy allergies, substitute coconut aminos . Serve with green veggies, such as broccoli, bok choy or Chinese longbeans.
I’ll be testing a new recipe for April cooking classes: Green chili turkey burgers with cilantro and green onions and 5-spice sweet potato fries.