Elimination Diet, Week 11

This is Elimination Diet Week 11. I am deep into the reintroduction phase. I've been able to add back in many things, including eggs, black, beans, bell peppers, spices, lentils, brown rice, cashews, sesame, and tomatoes--which you'll see in these recipes. I still have a long way to go, but here are three favorite recipes from the past few weeks.

Cashew Cream Lasagna

Green Lentil Lasagna Sheets (found Simply Nature at Aldi)
Homemade Tomato Sauce
Savory Cashew Cream
Olive Oil
Onions
Ground Turkey
Butternut Squash
Spinach
Garlic
Salt
Pepper
Italian herbs of choice

Homemade Tomato Sauce
Tomato Paste
Water
Petite Diced Tomatoes
Balsamic Vinegar
Salt
Pepper
Italian Herbs
Garlic
Cinnamon

Savory Cashew Cream (doubled for this lasagna recipe)
1 cup raw, unsalted Cashews
2 1/2 cups Water, divided
1/8 tsp  Salt
1 Tbsp. Nutritional Yeast
1 tsp. Lemon juice
1 tsp. Tahini

1. Soak the cashews: Place the cashews in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.
2. Drain and add fresh water: Drain the soaking water from the cashews. Combine the drained cashews, remaining 1/2 cup water, nutritional yeast, lemon juice, and salt to a blender.
3. Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.
4. Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.

• At least 8-10 hours prior, soak cashews in water.
• Make cashew cream (see instructions above).
• Make sauce by combining water, tomato paste, diced tomatoes, vinegar, spices, and herbs.
• In a large frying pan, sauté onions, ground turkey, cubed butternut squash, spinach, garlic, spices, and herbs with olive oil.
• Grease a baking dish, layer tomato sauce, pasta, cashew cream, veggie/meat mixture, pasta, cashew cream, veggie/meat mixture, pasta, tomato sauce. Add about ¼ cup of water. Cover with tin foil and bake at 400 degrees about 45 minutes, or until pasta is tender.
  

Pumpkin Turkey Black Bean Chili

Olive Oil
Onions
Bell Pepper
Carrot
Ground Turkey
Black Beans
Canned Diced Tomatoes
Canned or Fresh Pumpkin
Chicken Bone Broth (see previous posts)
Cilantro
Tuscan Kale
Salt
Pepper
Garlic
Chili Powder
Cumin
Cayenne Pepper
Lemon juice
Lime juice
Red Wine Vinegar
Coconut Milk
 

• If you are using a real pie pumpkin, cut into four pieces, scoop out the guts and seeds, and steam in a large pot. When pumpkin is soft, remove from pot as scoop out once the pumpkin cools.  
• Pour out water and use the same pot to sauté onions, peppers, carrot with olive oil. Set aside. 
• In a medium frying pan, sauté ground turkey with (chili powder, cumin, garlic powder, salt, and pepper). Set aside.  
• Back in the original pot, combine pumpkin and bone broth. Use an immersion blender to puree. 
• Add back in sauteed vegetables, ground turkey, black beans, tomatoes, kale, spices (not a lot, add according to taste), herbs, citrus juices, vinegar, and a bit of coconut milk. You can add more bone broth if the chili is too thick. 
• Bring to a boil, and then reduce to a simmer for about 15 minutes.
  

Sweet Potato Crust Quiche

Sweet Potato
Onion or Green onions
Mushrooms
Grape Tomatoes
Chicken Sausage, pre-cooked
Spinach
Eggs
Coconut Milk
Chili powder
Garlic powder
Cumin
Salt
Pepper

• Slice sweet potato into thin disks. Cut disks in half. 
• Grease baking dish and layer with sweet potato pieces. 
• In a medium bowl, combine eggs, spices, and coconut milk. 
• Add chopped vegetables and sausage. Combine well. 
• Add a bit of water if you need to. Pour into baking dish. 
• Bake at 375 degrees until top begins to brown.