DIRECTIONS

1. In a large pot over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until well coated. Add sausage and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes. Add chili powder, oregano, garlic powder, and cayenne and season with salt and pepper. 
2. Add sweet potatoes, broth, and tomatoes and bring to a boil. Reduce heat and let simmer, covered, until sweet potatoes are tender, about 15 minutes. 
3. Garnish with parsley before serving.

​Recipe and Photo from Delish

Instructions

1. Place olive oil in a soup pot along with the garlic on the medium-low heat. Heat for 2 minutes and then remove the garlic. (Note: removing the garlic makes the recipe low fodmap.  I also make this recipe sometimes without any garlic at all.)
2. Add the celery, carrots, and thyme and cook the vegetables for about 5 minutes on medium-low heat until they become softened.  (Another option:  skip the olive oil and cook the celery and carrots in several cups of chicken bone broth for about 20 minutes until tender.)
3. Add the chicken broth, salt, and pepper and continue to cook on medium-low for about 20 minutes.
4. Add shredded chicken and parsley and cook another 5 minutes until completely heated.
5. It is ready to serve. Can be stored for leftovers also.
6. Notes: If not on a low fodmap diet, you may mince garlic and leave in soup (or omit completely). There are recipes for Chicken Broth (Bone Broth) and Roasted Chicken Breasts on my site, which I used to make this recipe.

​Recipe and Photo from 24 Carrot Kitchen

Directions

1. Heat the olive oil in a large pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan. Cook for 5-6 minutes per side until the chicken is cooked through. Set aside and rest for 5 minutes, then shred.
2. In a food processor or blender, combine the chipotle peppers, adobo, cilantro, and lime juice. Blend until smooth.
3. Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes. Add the scallions to the pan. Spoon the mixture into lettuce wraps and serve.

Recipe and Photo from Paleo Grubs

Directions
*The longer you soak the cashews, the creamier your cashew cheese will be. If you don’t have a lot of time, try boiling water for 30 minutes. (It doesn’t need to be on the heat the entire time). 
1. Heat oven to 250* F. Line a baking tray with foil. I always add a drop of oil to the foil and spread it thinly with a spatula.  
2. Slice the eggplant length wise into 4 sections. Lay on the baking sheet. 
3. Combine the soy sauce, sweetener, and olive oil in a small bowl and drizzle over the eggplant. Bake in the oven for about an hour, until eggplant is cooked but not soggy or soft–this makes them hold up, like sandwich bread.
4. In the meantime, blend the cashews, nutritional yeast, miso, vinegar, and sea salt together to make the “cheese.” 
5. To assemble, lay the flat eggplant piece down (from the center of the eggplant). Layer with kale and tomato slices, and other veggies as desired (mushrooms, avocado, carrots, beets, etc). Add cashew cheese. Finish by topping with the rounded eggplant piece. Repeat with the other sandwich. 
Enjoy!!

​Recipe and Photo from Peaceful Dumpling

Directions

1. Cut olives in half and dice scallion.
2. Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
3. Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
4. Place one scoop of tuna salad into a large leaf of lettuce, wrap, and enjoy!

​Recipe and Photo from Paleo Grubs

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Spray baking sheet with non-stick cooking spray
3. Lay broccoli flowerettes on sheet, spray with cooking spray, sprinkle with a pinch of salt
4. Bake for about 20 min or until browned
5. Meanwhile, in a food processor, blend portobello, shiitake, sunflower seeds and garlic (you should get a chopped meat consistency)
6. Transfer to a bowl, and add remaining ingredients
7. Spray a pan with nonstick cooking spray and cook for about 5 minutes (or until hot)
8. Once broccoli is done, take out of the oven and allow to cool for about 10 min
9. Chop broccoli, and transfer to a bowl
10. Add remaining guacamole ingredients and stir completely (the avocado should completely cover broccoli)
11. Spoon ingredients into desired "wrap/shell"
12. Top with optional hot sauce, cilantro and salsa
13. ENJOY!

Recipe and Photo from Cookies to Kale

Instructions

1. Light a grill; thread shrimp onto skewers. Brush shrimp, watermelon, white parts of spring onions, and avocados with 3 tablespoons oil; grill, turning once, until charred, about 4 minutes for shrimp, 7-8 minutes for watermelon, and 2-3 minutes for scallions and avocados. Season with salt and pepper and transfer to a platter.
2. Remove watermelon rind and cut into 1-inch pieces; place in a large bowl. Remove shrimp from skewers and add to bowl with watermelon; cut spring onions into 1-inch pieces and add to bowl. Add spring onion greens, avocados, remaining oil, salt, pepper, lemon zest and juice, basil, mint, and cucumber and toss carefully to combine; transfer to a serving platter.

​Recipe and Photo from Saveur

INSTRUCTIONS

1. Using a large cast iron skillet, or a pan, cook the ground turkey on medium heat until cooked through, lightly seasoning with some of the seasonings (reserve the majority for later). Set aside, reserving some of the fat in the pan.
2. Add in the coconut/avocado oil and saute the sweet potato for 5 minutes, before adding in the brussels sprouts. Saute for another 15 minutes until the veggies have softened and crisped to liking.
3. Add in the diced apple and kale and saute for another 4-5 minutes or until slightly softened.
4. Reincorporate the ground turkey, and add the remainder of the seasonings. Stir until fully combined, and season further to taste.
5. Serve warm and enjoy!

Recipe and Photo from Unbound Wellness

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 500°F. Place a rimmed baking sheet in the oven while it is heating.
2. Place all the ingredients in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and vegetable mixture and arrange into a single layer.
3. Return to the oven and turn the heat down to 475°F. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total.

Recipe from The Kitchn