Main Meals
Explore a variety of flavorful dishes made from fresh, high-quality ingredients, free from any hidden triggers that could aggravate your symptoms. From hearty stews to mouth-watering stir-fries, we have got you covered for every meal of the day.
Strawberry Spinach Salad with Protein
Ingredients:
4 cups fresh spinach, washed and dried
2 cups strawberries, hulled and sliced
1/2 cup of pecans, toasted and chopped
1/2 cup of vegan feta cheese
2 hardboiled eggs, shelled and sliced (make sure vegetarian-fed eggs)
Dressing:
1/4 cup balsamic vinegar (Check to make sure no animal derivatives)
2 tablespoons of olive oil (Cold-Pressed)
1 tablespoon of honey
Salt and Pepper to taste
Directions:
Add spinach, pecans, strawberries, and vegan cheese into a large bowl.
In a smaller bowl, whisk the balsamic vinegar, olive oil, honey, salt, and pepper until well combined. Top the salad with your hard-boiled egg slices and drizzle the dressing over the salad. Toss gently to combine.
Serve immediately for the fresh taste of summer salad.
Make it your own, add avocado for a creamy taste or cucumbers for a nice crunch.
Recipe slightly modified from Homemade and Loving it.
Dairy-free Marry Me Crockpot Chicken
Ingredients:
6-8 skinless, bone-in chicken thighs
1 Tbsp of olive oil (Cold-pressed) or dairy-free butter
6 cloves of minced garlic
1 cup dairy free cream cheese
1/3 cup chicken broth (check for safe ingredients)
3/4 cup vegan parmesan cheese
1 Tbsp of Italian seasoning
1 tsp of crushed red chili pepper flakes (optional)
Sea salt and black pepper
1/2 cup of chopped sun-dried tomatoes
2 cups of spinach (chopped)
Directions:
Heat oil or butter in a medium saucepan over medium heat, add garlic and sauce for about a minute, until garlic is fragrant.
Add the vegan cream cheese and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken.
Place the chicken thighs at the bottom of your Crockpot. Season chicken thighs lightly with Italian seasonings crushed red chili pepper flakes, salt, and pepper. Top with sun-dried tomatoes.
Once the cream sauce has thickened, lower the hear and whisk in the vegan dairy free parmesan, little by little until smooth.
Pour the cream sauce over the chicken thighs in the Crockpot. Get more sauce on the top of the chicken thighs and less on the bottom.
Cook the chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW. When the allowed time is over, take out the thighs and set aside. Turn Crockpot on HIGH and add the chopped fresh spinach to the crockpot to wilt for a few minutes.
Serve the chicken thighs and cream sauce over your desired noodles, rice, couscous or pasta.
Recipe slightly modified from Eatwell 101.
Crispy Bang Bang Salmon Bites Bowls
Ingredients:
Bang Bang Sauce:
1/3 cup of Vegan Mayonnaise
4 Tbsp sweet chili sauce (Check for safe Ingredients)
2 tsp sriracha (Check for safe Ingredients)
Salmon Bites:
1 tbsp avocado oil
1 lb salmon filet chopped into chunks
1/2 cup coconut aminos
1 Tbsp rice vinegar
1 Tbsp minced garlic
1 tsp sriracha
Bowls:
3 cups cooked brown rice
1 large head of broccoli, chopped into florets
1 large sliced avocado
Optional: Add Asian Cucumber salad
Directions:
Cook the rice according to package instructions. While the rice is cooking, prepare the bang, bang sauce. Stir the vegan mayonnaise, chili sauce and the sriracha until everything is well combined.
Saute the broccoli in 1 tablespoon of avocado oil and 1/4 cup of water in a nonstick skillet. Cook until softened. Put to the side and keep warm.
Next, combine the coconut aminos, rice vinegar, minced garlic and the sriracha until well combined. Place the raw salmon filet on a cutting board and cut into bite-sized chunks.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Wait for the oil to heat up and carefully place the salmon chunks on the skillet skin side down. Cook for 2-3 minutes undisturbed, until the skin is golden brown. Flip the salmon to the other side and cook for 1-2 more minutes. Pour the sauce for the salmon and it should boil, turn the heat down a bit if it is evaporating too quickly. Turn the salmon and flip it every few minutes. It should be cooked in 4-5 minutes. (Salmon is fully cooked once it reaches an internal temperature of 145 degrees F.)
Add your desired amount of rice to two large bowls, add optional Asian Cucumber salad, sautéed broccoli and drizzle with the bang bang sauce. Add chopped green onion or sesame seeds for extra flavor.
Recipe slightly modified from The Roasted Root.
One Pan Chicken and Pineapple Tacos
Ingredients:
4 skinless boneless chicken thighs
200g (7 oz) fresh pineapple chunks
1 small shallot
juice 1 lime, plus extra wedges for serving
small handful fresh coriander, roughly chopped
1 ripe avocado, cubed
8 small corn or flour tortillas (Check for safe ingredients, no mono-diglycerides)
For the Marinade
2 tbsp chipotle paste
2 tbsp runny honey
11/2 tsp tomato puree
1 tsp salt 2 large garlic cloves
Directions:
Whisk together all the marinade ingredients into a medium bowl, crushing the garlic into the sauce. Roughly chop the chicken into bite sized pieces and toss in the marinade until well coated. Set aside to marinate while the oven is heating up.
Pre-heat the oven to 390 fahrenheit. Once it is hot, spread the chicken out across a baking tray and sprinkle over the pineapple chunks. Roast in the oven for 30 minutes until the chicken is cooked through.
Meanwhile, peel and finely chop the shallot, prepare the avocado, and if you're using corn rather than flour tortillas, cook them by lightly charring them in a very hot frying pan or directly onto the AGA hot plate, if using. Remove the chicken and pineapple pieces from the oven. Squeeze over the lime juice and toss everything together on the tray with the chopped shallot. Serve sprinkled with the coriander, with the avocado and taco wraps on the side.
Recipe slightly modified from Rachel Phipps.
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Please share which Alpha-Gal safe foods you would like to see available here.