Sheet Pan Dinner – Spinach Artichoke Stuffed Turkey with Roasted Veggies

Are you looking for an allergy-friendly holiday meal? This sheet pan dinner with spinach artichoke stuffed turkey and roasted vegetables fits the bill! This elegant, festive meal is sure to be a crowd-pleaser. However, it is also simple enough to be prepared alongside a traditionally prepared bird, if this best suits your group’s holiday meal needs, to make sure there are safe, tasty dinner options for everyone. If this recipe will be the “main event,” it can easily be doubled, tripled, etc to feed larger crowds.  And, of course, the sheet pan dinner template just screams – easy, cozy dinner at home anytime! It’s delicious, and I bet you’ll want to make it again and again!


Look at those nice, roasty bits on the carrots and brussel sprouts! So delicious! These are packed with fall flavor. Roasting is my favorite way to prepare vegetables. They are guaranteed to develop rich, complex flavor.

If you haven’t cared for brussel sprouts in the past, I encourage you to try them again when roasted. However, you could easily substitute cubes of another slower cooking vegetable such as beets, butternut squash, or potato (sweet or white) with a similar cooking time. While these options are starchier, broccoli or pearl onions would be tasty lower carbohydrate options, though they would require a shorter cook time.


I’ve been drooling over the vegetables so much, I almost forgot to tell you about the turkey… the skin is light and crispy, thanks to a coating of olive oil and sprinkle of sea salt prior to baking at a higher temperature. Also, the herby lemon spinach artichoke stuffing under the turkey skin bakes flavor right into the turkey meat. If you’ve never tried this technique of stuffing flavorful goodness between the meat and the skin, you’re in for a treat. It adds festive flare and is much easier and more forgiving than it might seem. Even if the skin tears or comes disconnected on one side, just smooth it out and lay it down – crisis averted 🙂

Practicality points: While the skin won’t be crispy the next day, all other aspects of the dish keep and reheat well as leftovers, too. Because the turkey breast is so much smaller than a whole bird and will cook much faster, there is no need to baste or use a roasting pan! Yay for less dishes and less work!

Sheet Pan Dinner - Spinach Artichoke Stuffed Turkey with Roasted Veggies

Capture the flavors of Fall with this unique rendition of a turkey dinner. (AIP, gluten-free, dairy-free, egg-free, soy-free, nut-free, seed-free, nightshade-free)
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 1 can artichoke hearts, drained and chopped
  • 1-1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 9 Tbsp olive oil
  • 1 small lemon, zest of
  • 1/2 small lemon, juice of
  • 1 cup frozen spinach
  • 2-1/2 pound split turkey breast, with skin and bone
  • 1 pound brussel sprouts, quartered or halved
  • 1 pound rainbow carrots, peeled


  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium sized glass bowl or liquid measuring cup, heat frozen spinach in the microwave on high for 1 minute, or until warm. With a fork, press out and drain as much liquid from the spinach as possible.
  • Then add remaining ingredients of spinach artichoke stuffing to the bowl/glass measuring cup: artichokes, oregano, thyme, garlic powder, 1/4 tsp sea salt, 1/4 tsp pepper, 1/4 cup olive oil, lemon juice and zest. Stir to thoroughly combine.
  • Place turkey breast on sheet pan. With clean hands, gently separate the turkey skin from meat starting on one end of the turkey breast and moving across to the opposite end, creating a pocket or tunnel, with the sides remaining attached.
  • Gently, "stuff" handfuls or spoonfuls of spinach artichoke stuffing under the turkey skin, ensuring stuffing is roughly evenly distributed across the turkey breast.
  • Brush 1 Tbsp olive oil on turkey breast skin and sprinkle with 1/4 tsp sea salt.
  • Place turkey in the oven and bake uncovered for about 40 minutes, then increase the heat to 450 degrees Fahrenheit.
  • Add the carrots and brussel sprouts to the sheet pan. Drizzle remaining 4 Tbsp olive oil over veggies. Sprinkle remaining 1 tsp sea salt and 1/4 tsp pepper over vegetables.
  • When turkey skin is nicely browned, cover with aluminum foil to limit further browning/avoid burning. Be sure to tuck foil closely around the turkey to allow the veggies to roast uncovered.
  • Cook turkey until internal temperature is 160 degrees Fahrenheit at the center of the thickest part of the breast. Cook veggies until tender and browned, about 30 minutes.


Based on the exact size/thickness of your meat and veggie pieces, your food may cook a little slower or faster. It's better to remove one component or the other early, allowing the rest to roast a little longer, than have overcooked food. So do keep an eye on things as the food gets closer to being done!

Double Corn Drop Biscuits

Oh yum, yum, yum. Theeeese biscuits.

When I started my nutrient-dense, healing diet (the Autoimmune Protocol, or AIP) which is structured around a food elimination phase and food reintroduction phase, giving up corn felt just plain sad. I, like many people, previously loved corn on the cob from our local farmer’s market; hot, homemade tortillas and chips with Mexican food – personal favorites; popcorn; and many variations of cornbread. Needless to say, corn was on the short list of things I was itching to try reintroducing when the time was right! I hoped so badly my body would tolerate it well!

To be clear, I know there are many more nutrient-dense foods out there. However, for me, trying to reintroduce corn was the right decision. My goal is, and will continue to be, to safely expand my diet to include as many foods as possible, especially ones which I truly enjoy. And the ones which are so very ubiquitous (ahem – corn)! To me it seemed like a no-brainer.

Thankfully, I have been able to successfully reintroduce corn – which is probably obvious since I’m posting a recipe using it. I’ve been enjoying recreating some revamped versions of old favorites. Here is one which I will share with you today. Corn is officially back on the menu!


If you’re fortunate enough to be looking for corn biscuits/bread/muffins actually made with corn (yes, I was also surprised to learn there are recipes for cornbread online which don’t have corn!), you may have noticed most recipes are simply gluten-free, but contain otherwise traditional ingredients. Don’t let this stop you in your tracks!

My double corn drop biscuit recipe utilizes apple cider vinegar and baking powder for leavening plus a flaxseed egg-replacer (btw, isn’t it absolutely amazing that this works???) to bind the ingredients while keeping the biscuits free of eggs. Adding lard (or coconut oil) and water instead of butter and milk allows us to ditch the dairy.

The resulting texture is fluffy, soft, and feels especially indulgent, as foods like this are a treat in our house. These biscuits would be perfect to make for Thanksgiving or another cold-weather celebration when comfort food is on the menu!


Double Corn Drop Biscuits

Rustic, satisfying corn biscuits. The perfect sidekick to a warm bowl of soup on a cold day.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: biscuit, bread, corn, dairy-free, egg-free, gluten-free, nightshade-free, nut-free, soy-free
Servings: 15 biscuits


  • 1-1/4 cup masa harina
  • 1/4 cup brown rice flour
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/4 cup ground flaxseed plus 5 Tbsp water
  • 1-1/2 cup water
  • 1 tsp apple cider vinegar
  • 2 Tbsp lard melted (could sub coconut oil or , if dairy tolerated, butter)
  • 1 cup frozen corn kernels


  • Preheat oven to 350 degrees Fahrenheit.
  • In a small cup or bowl, add 1/4 cup ground flaxseed and 5 Tbsp water. Stir to combine and allow to sit and visibly thicken for a few minutes.
  • While the flaxseed egg-replacer is thickening, in a mixing bowl, add masa harina, brown rice flour, white rice flour, tapioca flour, sugar, baking powder, and salt. Whisk to combine evenly.
  • After flaxseed egg-replacer is visibly thickened, add it to the dry ingredients. Using a large whisk, whisk until the mixture has an even-crumbly consistency.
  • Add 1-1/2 cup water, apple cider vinegar, and melted lard to the mixing bowl. Using a spatula, gently stir in the remaining wet ingredients, stopping as soon as incorporated.
  • Add frozen corn kernels to the batter. Mix just until incorporated, then stop.
  • Using a cookie dough scoop, spoon out level scoops full of biscuit batter onto a cookie sheet. The biscuits don’t spread much, allowing them to all bake on a single cookie sheet, if placed well.
  • Bake for 20 minutes. If checked with a toothpick, it should come out clean.
  • When biscuits are finished cooking, remove from oven. Transfer from baking sheet to cooling rack to allow the biscuit bottoms to crisp a little as they cool. Or eat immediately.


May be made ahead. Biscuits reheat well in toaster oven.

Lazy Girl Sweet Potato Mash

I have always been a fan of the humble sweet potato. Often with minimal effort, you have practically limitless ways to incorporate this nutrient-dense, relatively shelf-stable, hearty vegetable into your meals. Microwave a sweet potato as a quick side dish for dinner, jazz up a leftover baked sweet potato (they reheat beautifully by the way!) to make a loaded sweet potato for breakfast, roast them, fry them, mash them… you get the idea. Just please don’t ruin them by putting marshmallows on them!

I am aware though, that not everyone shares my love of the sweet potato. My husband has been in the “don’t prefer sweet potatoes” camp for years. “Too stringy,” he said. But this recipe had him taking a third helping at dinner – yes, you read that right! No, I didn’t disguise them. No, there was no bribery involved. Yes, he knew he was eating sweet potatoes.

I will let you in on my secrets for creating a sweet potato convert. First, I cook my sweet potatoes by baking them in the oven rather than boiling them in water on the stove. This cooking method concentrates the rich flavor of the sweet potato and reduces moisture content, rather than water-logging the veggie pieces by boiling. Also, it’s a lot less work, because there is no potato peeling or chopping! Win, win!

The second trick has to do with optimizing consistency of the mash. To achieve the delightfully luscious texture of my Lazy Girl Sweet Potato Mash, you blend the sweet potatoes. By throwing the sweet potatoes in the blender, there are absolutely no stringy strands of fibrous veggie left. Only velvety, creamy goodness, my friends!

In case you’re not convinced, here are some side-by-side pictures to illustrate my point. The pictures speak for themselves, really. In the first image, the sweet potatoes were mashed with a fork (common instructions given in other recipes). The middle bowl was whipped with a whisk. In the third image, the sweet potatoes were blended.







My sweet potato mash is tasty paired with any roasted meat or as the base of a “bowl” dish with toppings of your choosing such as roasted vegetables plus a fried egg, shredded meat and/or nuts and seeds.

Next time you make mashed sweet potatoes, you could mash them with a fork or potato masher or even whip them with a whisk. OR you could throw everything in the blender and press a button; then tell everyone how to long you spent mashing out every last tiny lump and wait for their applause 🙂 The only thing left to say is – if you’re not peeling, chopping, and mashing potatoes, how will you spend your extra free time?



  1. Lazy Girl Sweet Potato Mash

    Easy-peasy method for achieving the smoothest, most flavorful mashed sweet potatoes. (AIP, gluten-free, dairy-free, egg-free, soy-free, nut-free, seed-free, nightshade-free)
    Prep Time15 mins
    Cook Time1 hr
    Resting Time15 mins
    Total Time1 hr 15 mins
    Course: Side Dish
    Cuisine: American
    Servings: 6 servings


    • 3 pounds sweet potatoes
    • 1/4 cup refined coconut oil
    • 1 tsp cinnamon
    • 3/4 tsp salt


    • Preheat oven to 350F.
    • Place washed sweet potatoes on baking sheet into the oven. Bake until a fork very easily slides through the flesh. Cooking time will significantly vary depending on the size and shape of your potatoes. Keep a close watch and check smaller/thinner potatoes first as these will cook faster.
    • When sweet potatoes are very soft, remove from oven. Allow to cool off enough to handle before removing potato skins.
    • Add peeled sweet potatoes to blender along with coconut oil, salt, and cinnamon. Blend until completely smooth.
    • Remove from blender and pour into serving bowl. Optional garnishes include: additional cinnamon, a drizzle of maple syrup, (avoid the following for AIP) grated nutmeg, pumpkin seeds, walnuts, or pecans.


    May be made in advance. Reheats well.


Sweet Potato Salad with Stoneground Mustard and Bacon

While the calendar says it’s October, we’ve still been getting some 80 degree days. Anytime it’s nice and warm on a sunny weekend, a part of me is thinking about standard picnic fare, such as potato salad – or at least a twist on it.

Traditional and tasty as potato salad may be, sometimes a mayo-based salad with white potatoes just isn’t what you’re looking for. Maybe your friend has an egg allergy, so store-bought mayonnaise is out. Or maybe your cousin doesn’t tolerate white potatoes, a member of the “nightshade” vegetable family which is sometimes problematic for people with certain health conditions such as autoimmune diseases. Or maybe you’re just looking to shake things up a bit and try something new. Either way, this recipe is for you!


The creamy potatoes contrast well with the crunch of the fresh vegetables. And the stoneground mustard dressing and bacon provide a punch of flavor! Dig in and enjoy! This sweet potato salad is tasty alongside grilled chicken or ribs, among other things.

You may have been expecting the sweet potatoes in the picture to be orange in color, and noticed they were more golden. This is because I used a specific variety of sweet potato called a Hannah sweet potato. If you’re unfamiliar with Hannah sweet potatoes, or white sweet potatoes, now is the perfect time to get acquainted.

In comparison with traditional, orange sweet potatoes, these babies are less sweet and have a more mild flavor. They also have less moisture and seem starchier. In short, my impression is that they’re somewhat of a cross between a white potato and a regular sweet potato in terms of taste and texture. These characteristics not only lend themselves well for making a potato salad, but also sweet potato fries – but that will have to wait for another post! Now the only potential downside to these is their limited availability, at least in my locale. In my area, the only store in which I have found these tasty beauties for sale is Whole Foods. However, some people in other locations find them readily available in their stores. They’re worth the hunt though, I promise!



Sweet Potato Salad with Stoneground Mustard and Bacon

Flavorful sweet potato salad with crispy bacon bites and zesty stoneground mustard dressing. (paleo, gluten-free, dairy-free soy-free, egg-free, nut-free, nightshade-free)
Prep Time25 mins
Cook Time20 mins
Resting Time2 hrs
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings


  • 4 large Hannah sweet potatoes (whit sweet potatoes)
  • 12 ounces bacon
  • 1 small red onion
  • 1 mini cucumber
  • 3 celery ribs
  • 4 green onions
  • 1/3 cup light tasting olive oil
  • 3 Tbsp palm shortening
  • ½ lemon, juice of
  • ½ tsp Himalayan pink salt
  • ¼ cup stoneground mustard
  • Himalayan pink salt, to taste
  • Black pepper, to taste


  • Peel and cube sweet potatoes. Place sweet potatoes in a pot and fill with water, ensuring the sweet potatoes are fully covered. Bring to a boil on high heat.
  • Cook sweet potatoes for about 5 minutes or until a fork can easily pierce the potato pieces. The potatoes should be tender, yet still firm.
  • When potatoes are cooked, remove from heat and drain water completely. Transfer potatoes into a bowl and refrigerate for a few hours until chilled.
  • While the sweet potatoes are cooling in the refrigerator, make the dressing by combining the olive oil, palm shortening, lemon juice, and ½ tsp salt in a bowl.
  • Using an immersion blender or traditional blender, blend ingredients on high until liquid becomes creamy. This should only take about 1 minute.
  • Next, add the stoneground mustard. Mix until combined; then refrigerate.
  • Fry bacon until crispy. Remove from heat and allow bacon to cool. Roughly chop the bacon into small bite-sized pieces and set aside, refrigerating if prepared in advance.
  • After the sweet potatoes have chilled, take them out of the refrigerator.
  • Finely dice the red onion, celery and cucumber. Add these vegetables and the dressing to the potatoes. Stir to combine until the potatoes are evenly coated with the mixture.
  • Add salt and pepper to taste. Add the bacon and lightly stir to distribute throughout. Sprinkle green onions on top.


May make in advance.

Craveable Chocolatey Banana Walnut Cupcakes

This weekend, we’re celebrating a very special little guy’s birthday with these delicious treats – chocolatey banana walnut cupcakes. They are craveable, light, cakey, full of rich flavor, and moist (ordinarily this word sends chills down my spine. I chose to use it here, because another accurate descriptor just wasn’t coming to mind)! Locking in moisture while still achieving a light texture, in baked goods which are not only gluten-free but also grain-free, poses a real challenge. The struggle is real people!  But look no further, I’ve done the recipe testing for you – these cupcakes have it all!

Often allergy-friendly treats may have a more dense texture or may have other sensory indicators of being “different” in some way. Not this indulgent dessert! These craveable chocolatey banana walnut cupcakes have been given the ultimate stamp of approval. They have “passed” as a traditional baked good by unsuspecting taste-testers who eat a standard American diet without any dietary restrictions (and are sometimes suspicious of foods made differently) – I was even asked to bring these to a future event! Nothing short of miraculous really 🙂

The batter can be mixed by hand in a single bowl, which means no need to drag out the big mixer or spend extra time washing dishes. This recipe makes 12 standard sized cupcakes. Cooking time may be adjusted for other cupcake sizes or to make a cake – though I haven’t experimented with this yet, so I cannot make a recommendation.

Frost these for your next special occasion calling for a celebration or leave them plain for a tasty muffin which you can feel good about enjoying more often. Right now these are my favorite special occasion treat – so delicious! Make a batch for your next celebration!

Craveable Chocolately Banana Walnut Cupcakes

Perfect for a special celebration, these decadent chocolate banana walnut cupcakes are topped with a generous swirl of rich chocolate frosting. Your guests will not suspect these are allergy-friendly! (gluten-free, dairy-free, egg-free, soy-free, nut-free option, nightshade-free)
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes


  • 2 cups green banana flour
  • 1-½ cups mashed ripe banana
  • 2/3 cup sunflower seed butter
  • 1/2 cup water
  • 1/3 cup molasses
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 2 pinches salt
  • 1/2 cup dairy-free, soy-free chocolate chips I used Enjoy Life Dark Morsels
  • 1/2 cup chopped walnuts (optional)
  • 2 jars dairy-free chocolate frosting (optional) I used Simple Mills Organic Chocolate Frosting


  • Preheat the oven to 350F.
  • In a large mixing bowl, combine all the ingredients except for the optional walnuts, chocolate chips, and frosting. Stir to fully combine.
  • Add the chocolate chips and (optional) chopped walnuts. Fold in.
  • Transfer to muffin pan lined with muffin papers or lightly coated with coconut oil (makes 12 standard sized cupcakes).
  • Bake for approximately 20 minutes. Check with a toothpick to determine when done. Remove from oven when toothpick comes out clean.
  • Allow to cool completely before frosting.
  • Optional step: Use piping bag to frost cupcakes with chocolate frosting.


Keep leftovers in an airtight container in the fridge. However, frosting consistency hardens considerably when cold, so remove from fridge to allow to soften before eating.

Creamy Pumpkin Custard with Spiced Apples

It’s officially pumpkin-everything season!

One of my favorite fall ingredients is pumpkin. I value it’s versatility in that it can be used in both savory and sweet dishes. One of my favorite recipes utilizing pumpkin is this pumpkin custard with spiced apples. The combination of pumpkin and apple is classic for this time of year. This custard is flavorful, festive, creamy and comforting. Yum. At my house, we eat it at any meal of the day, because well… it’s just one of those dishes. Each time I make this, I can’t wait to grab a spoon and dig in!

This recipe also earns versatility points. The sweetness of this recipe can be adjusted to your preference. So with just a single little tweak, you can enjoy this pumpkin custard as a side dish with sausage at breakfast or enjoy as dessert with a cup of tea. Whatever time of day you choose to indulge in this nutrient-dense, pumpkin custard with spiced apples, you can’t go wrong!

This recipe can easily be doubled in quantity, with minimal additional effort and time, if you’re hosting brunch or batch-cooking for a hungry family.

While I made my custard in a pie plate, I also recommend individual ramekins. Mini custard cups are too cute and work well if you’re contributing to a pot-luck or packing lunches.

If you’re short on time, you can omit the apple topping and reduce your hands-on preparation and cook time down to about 15 minutes. Though, the apple topping certainly adds a little “extra something,” the custard is plenty tasty on its own.

On to the recipe!


Creamy Pumpkin Custard with Spiced Apples

Comforting, creamy pumpkin custard with warmly spiced apples. Adjust the sweetness to serve as breakfast, dessert, or anything in between. (AIP, gluten-free, dairy-free, egg-free, soy-free, nut-free, nightshade-free)
Prep Time5 mins
Resting Time3 hrs
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 servings


  • 2 cans pureed pumpkin
  • 1/2 cup maple syrup consider 1/4-3/4 cup depending on your taste buds
  • 1/4 cup lard or refined coconut oil
  • 1-1/4 Tbsp gelatin
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 4 apples, peeled, cored and sliced thinly
  • Splash or two of spiced apple cider


  • Combine pumpkin, maple syrup, lard or coconut oil, gelatin, cinnamon, ginger, cloves, and salt in a pot on the stove. Turn heat on medium low and cook. Stir continuously for 5-8 minutes. The mixture should change in consistency, becoming more of a smooth liquid and the gelatin should dissolve fully.
  • Pour into custard cups or a pie plate.
  • Refrigerate for at least 3 hours to allow custard to set.
  • Cook apple slices in spiced cider in a pan on medium low heat until soft, but still retaining their shape. Arrange on fully set custard.
  • Refrigerate until ready to enjoy.


May make in advance.