Included below are some of my favorite autoimmune healthy meals I make at home. To save time, I suggest chopping ingredients ahead of time and/or chopping them in a Ninja blender. Many of the ingredients I use are USDA organic and can be found at the local farmers market. For those who are on a No-Starch Diet, all you need to do is remove the rice from some of the recipes.
Lunch Time – Pineapple Shrimp on Bok Choy Leaves
This recipe from Whole Foods makes as a great snack or fresh-tasting lunch dish. There is usually plenty left over for multiple meals.
- 1/2 pound cooked, peeled shrimp, tails removed
- 1 large cucumber, peeled, seeded and diced
- 2 1/2 cups diced pineapple (from about 1/2 fresh pineapple)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 3 heads Belgian endive, separated into individual leaves or Baby Bok Choy Leaves
Cook shrimp and place in a large bowl. Add cucumber, pineapple, cilantro and lime juice and stir to combine. Arrange endive leaves or baby bok choy on a serving platter. Spoon about 2 tablespoons of shrimp mixture into each endive leaf and serve.
Dinner Time – Chicken and Rice Stir Fry
Brown Rice Recipe (Takes 1-hour to complete)
- 1 Cup gluten-free organic brown rice
- 1 Tbsp (or more) minced garlic or chop up garlic cloves
- Chop up 1/8 yellow onion
- 2 Tbsp coconut oil
- Ground Pepper
- 2 Cups Water
On medium heat, add coconut oil, onions, and ground pepper. Let it fry up for 2-3 minutes (onions soft and/or translucent), add in garlic for another minute. Add in rice & water, cover until it boils. Reduce heat to low, uncover & stir, cover again for 50 minutes.
For the stir fry, I suggest not modifying the initial seven ingredients as they make up the sauce. The rest can be modified anyway you please.
Stir Fry Ingredients
- 3 Tbsp orange juice (1/2 of an orange)
- 4 Tbsp coconut or liquid aminos
- 2 Tbsp almond butter
- 2 dates, pitted
- 2 Tsp rice or red wine or apple cider vinegar
- 3-4 cloves garlic
- 1/8 Tsp. red chili flakes
- 1 pound chicken, thawed
- 2 Tbsp. coconut oil
- 1/2 lb. green beans, halved or broccoli
- 1 cup thinly sliced purple cabbage
- 1 diced red or yellow or green pepper
- 1 8oz. can of sliced water chestnuts, drained
- 1/4 cup pumpkin seeds
- 4 green onions / scallions, thinly sliced
Stir Fry Directions
Blend orange juice and the next 6 ingredients in a high power blender or food processor. Cook chicken with coconut oil over medium-high heat without browning it. Add in green beans / broccoli and cook for additional 3 minutes. Add water if needed. Add in cabbage, pepper, and water chestnuts, and pumpkin seeds and cook for 4 minutes. Stir in green onions and orange juice mixture for one minute more. Serve over brown rice.
Any Time, But This is My Breakfast
Many have asked me what I eat for breakfast since I cannot eat bread, grains, eggs, or fruit (in the morning I’m mostly prone to hypoglycemia). Included is my most versatile and health-packed dish I make. The key to making this kind of meal is to have everything cut up and prepared before you make it in the morning. When everything is prepped correctly, it takes a little longer than it would to make an omelette. To cut costs down, I get my veggies at the farmers market and go to Costco for the coconut oil, garlic cloves and ground turkey.
“Healing Breakfast” Ingredients
- 2 Tbsp. coconut oil
- 1/8 cup diced onion
- Ground pepper
- 1/5 Container of Butterball Fresh Ground Turkey
- Simply Organic Chicken Grilling Seasons (Get at Whole Foods)
- 2-4 Tbsp cilantro
- 1-2 types of leafy veggies – Bok Choy, Kale, Collard Greens, Swiss Chard, Sunflower Sprouts, or anything that’s in season at the farmers market. Start out with a few leaves and adjust accordingly.
- 1/4 diced red or yellow or green pepper
- 2 crushed / finely diced garlic cloves
- 1/2 diced tomato
- 1/2 cup brown rice (see recipe above)
“Healing Breakfast” Directions
On medium heat, add coconut oil, onion and ground pepper and wait until onion is translucent or browning. Add in the turkey, seasoning, and cilantro. Cover and cook until the meat is cooked (not browned). Add in leafy veggies, pepper, and garlic for 3 minutes. Turn off heat & add in tomato & brown rice for another 2 minutes.
These taste so good I’m going to make some tonight! Lemon treats are a RAW recipe, so no need to bake – just mix, put in the fridge for 20 minutes and enjoy! This recipe is a Whole Foods variation because I am food intolerant to sesame seeds.
Lemon Treats Ingredients
- 1 cup chopped pitted dates
- 1 cup raw walnuts
- 1 cup unsweetened dried coconut flakes
- 1/4 cup lemon juice (1 lemon for extra kick)
- 2 teaspoons freshly grated lemon zest
- 1/2 cup unsweetened dried coconut flakes (optional)
Lemon Treats Directions
Place dates, walnuts, coconut flakes, lemon juice and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. (Optional) Roll in coconut and chill 20 minutes.