The Anti-Inflammatory Diet & Action Plans: 4-Week Meal Plans to Heal the Immune System and Restore Overall Health (41 page)

This is classic, homey, comforting lamb stew. For a creamy version, replace 1 cup of chicken broth with 1 cup of coconut milk. This stew is delicious ladled over gluten-free pasta or served with Cauliflower Purée (see
here
).

1 tablespoon extra-virgin olive oil

½ cup coconut flour

1 tablespoon paprika

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 pounds lamb stew meat

1 onion, sliced

3 garlic cloves, smashed

4 carrots, cut into 2-inch pieces

4 cups chicken broth

1 bay leaf

2 fresh rosemary sprigs

1.
To the slow cooker, add the olive oil.

2.
In a large bowl, mix together the coconut flour, paprika, salt, and pepper. Add the lamb and toss to coat. Transfer the lamb to the slow cooker.

3.
Cover the lamb with the onion, garlic, carrots, chicken broth, bay leaf, and rosemary. Cover the cooker and cook on low for 8 hours.

4.
Remove and discard the bay leaf and rosemary sprigs before serving.

STORAGE TIP:
Lamb stew makes great leftovers since the flavors improve the next day. It’s also perfect for doubling the batch and freezing for future meals.

ACTION PLAN TIP:
If you’re using this recipe as part of the Paleo, Mediterranean, or Time-Saving Action Plan double the quantities so you have enough leftovers for later in the week.

PER SERVING

Calories: 595; Total Fat: 24g;

Total Carbohydrates: 19g;

Sugar: 6g; Fiber: 8g;

Protein: 72g; Sodium: 1591mg

SERVES 4 / PREP TIME: 10 MINUTES / COOK TIME: 30 MINUTES

While delicious right out of the pot, the flavors only get better the next day—making this the perfect make-ahead recipe. Enjoy over zucchini noodles or with roasted spaghetti squash.

2 tablespoons extra-virgin olive oil

1 red onion, chopped

4 garlic cloves, minced

1 pound lean ground lamb

1 (14-ounce) can chopped tomatoes

1 cup chicken broth, plus additional as needed

½ cup green lentils

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon freshly ground black pepper

1.
In a large pan over high heat, heat the olive oil. Add the onion and sauté for 3 minutes. Add the garlic and sauté for 1 minute.

2.
Add the ground lamb, breaking it up with a spoon. Cook for 3 to 4 minutes, or until the lamb is browned.

3.
Stir in the tomatoes, chicken broth, lentils, salt, oregano, cumin, and pepper. Simmer for 20 minutes, or until the lentils are cooked and most the liquid has evaporated. If the lentils are not yet tender and most of the liquid has evaporated, stir in a little more broth or some water.

Sensitivity Alert

PALEO TIP:
Omit the lentils and replace with 1 cup of finely chopped mushrooms.

ACTION PLAN TIP:
If you’re using this recipe as part of the Mediterranean Action Plan, double the quantities so you have enough leftovers for later in the week.

PER SERVING

Calories: 402; Total Fat: 16g;

Total Carbohydrates: 23g;

Sugar: 5g; Fiber: 10g;

Protein: 41g; Sodium: 867mg

MELON WITH BERRY-YOGURT SAUCE

ROASTED PEACHES WITH RASPBERRY SAUCE AND COCONUT CREAM

CHERRY ICE CREAM

BLUEBERRY CRISP

GRILLED PINEAPPLE WITH CHOCOLATE GANACHE

CHOCOLATE-AVOCADO MOUSSE WITH SEA SALT

FRUIT AND WALNUT CRUMBLE

COCONUT ICE CREAM SANDWICHES

CHOCOLATE-CHERRY CLUSTERS

GLUTEN-FREE OAT AND FRUIT BARS

SERVES 6 / PREP TIME: 15 MINUTES

This simple sauce turns plain melon into a special treat; the toasted coconut provides a nice texture. This is great for breakfast or brunch, as well as dessert. If cantaloupe isn’t in season, substitute any ripe melon.

1 cantaloupe, peeled and sliced

1 pint fresh raspberries

½ teaspoon vanilla extract

1 cup plain coconut or almond yogurt

½ cup toasted coconut

1.
Arrange the melon slices on a serving plate.

2.
In a small bowl, mash the berries with the vanilla. Add the yogurt and stir until just mixed.

3.
Spoon the berry-yogurt mixture over the melon slices and sprinkle with the coconut.

RECIPE TIP:
The mashed berries are great on pancakes and waffles.

PER SERVING

Calories: 76; Total Fat: 4g;

Total Carbohydrates: 11g;

Sugar: 5g; Fiber: 6g;

Protein: 1g; Sodium: 37mg

SERVES 4 / PEP TIME: 15 MINUTES / COOK TIME: 15 MINUTES

A classic Peach Melba—peaches with raspberry sauce—is a delicious way to enjoy fresh peaches. Roasting peaches intensifies their flavor, the raspberry sauce adds tartness, and the coconut cream and pistachios make this simple dessert divine.

4 peaches, almost ripe, halved

2 tablespoons coconut oil, melted

1 (10-ounce) bag frozen no-added-sugar raspberries, thawed

½ cup Coconut Cream (see
here
)

2 tablespoons chopped pistachios

1.
Preheat the oven to 400°F.

2.
In a shallow baking dish, place the peaches and brush them with the melted coconut oil.