There’s nothing better on a hot day than this no-cook avocado soup recipe, served chilled. Bonus: It comes together in a flash in the blender!
Lamb Stew with Mushrooms and Red Wine
Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo
Years ago, I fell in love with a lamb stew recipe from cookbook author, Ivy Manning. Her recipe for Guinness Irish Stew became one of my March menu staples. I’ve made her recipe, overflowing with tender cubes of lamb and a medley of roasted root vegetables, nearly every year since she originally published it on her website. But after my Hashimoto’s diagnosis, when I pulled the sheet out of my recipe binder, I had to pause. Beer and flour were two of the key ingredients. Both contain gluten.
When it comes to pursuing a thyroid-friendly diet, gluten is the #1 no-no. The gluten-thyroid connection is so strong that many experts recommend across-the-board gluten elimination for anyone with an autoimmune thyroid condition like Graves’ or Hashimoto’s.
Avoiding gluten is important because the molecular protein structure is nearly identical to that of the thyroid. Eating it can trick the immune system into triggering and worsening its attack on the thyroid gland. Gluten also increases intestinal permeability, which is linked to autoimmune disease. (Source: “The Gluten, Gut, and Thyroid Connection” by Dr. Amy Myers)
As I scanned the list of ingredients in Ivy’s recipe, I decided to figure out a way to renovate this beloved family favorite in a way that we could eat without guilt, compromise, or side effects. I couldn’t be happier with the results. Enjoy!
Here’s some info about the thyroid-friendly nutrients in this dish:
- In addition to selenium, zinc, and iron, a 4 oz. portion of ground lamb provides 91% RDI of the essential amino acid Tyrosine, which the thyroid gland combines with iodine to make thyroid hormone.
- Just 1 cremini mushroom provides 7% DV of selenium, a nutrient important for the production and regulation of thyroid hormones.
- Bone broth is one of the most highly recommended foods for anyone suffering from an autoimmune disease like Hashimoto’s. The collagen and glycine can help repair cell damage in the intestinal tract.
- A 1 cup serving of celery root contains 3 grams of fiber, which can aid in the relief of constipation. It is low in calories and a good choice for weight loss and optimal health. Celery root is also a very good source of vitamin C, K, phosphorus and potassium, and a good source of B6, Magnesium, and Manganese.
- 1 cup of carrots provides 428% DV of vitamin A, which may be a key factor in preventing hypothyroidism.
Lamb Stew with Mushrooms and Red Wine
This rich and hearty stew is overflowing with tender cubes of lamb and a medley of roasted root vegetables. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo.
- 3 lb lamb leg, trimmed and cut into 1-inch cubes
- 4 tbsp. cooking fat of choice, divided (I used duck fat and avocado oil)
- sea salt and freshly cracked pepper, to taste
- 1 medium yellow onion, diced
- 4 medium carrots, divided
- 2 cups sliced cremini mushrooms
- 1 cup dry red wine, like cabernet
- 1 tbsp. tomato paste
- 1 tsp. anchovy paste
- 1 bay leaf
- 1/2 tsp. crushed dried rosemary, (I use a mortar & pestle)
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried thyme
- 4 cup beef bone broth
- 1 small bulb fennel, diced
- 1 medium parsnip, peeled and diced
- 1 large celery root, peeled and diced
- 2 tbsp. arrowroot powder
- 2 tbsp. water
In a large, heavy-bottomed soup pot, melt 2 tbsp. cooking fat over medium-high heat. Add lamb, sprinkle with salt and pepper and brown on all sides. Remove lamb from pot with a slotted spoon, and set aside.
Add onion, 1 carrot (peeled and diced small), and mushrooms to cooking juices in pot. Cook stirring over medium-high heat, 5 to 7 minutes or until softened.
Add wine. Bring to a boil, scraping any browned bits from bottom of pan. Let bubble until wine is reduced by half.
Add tomato paste, anchovy paste, bay leaf, herbs, and broth. Bring to a boil, reduce heat, cover and simmer over medium-low heat, 45 minutes or until meat is tender.
Preheat oven to 450 F. On a large, rimmed baking sheet, toss remaining 3 carrots, fennel, parsnip, and celery root with remaining 2 tbsp. cooking fat (melted if necessary), sea salt and freshly ground pepper, to taste. Place in oven and roast 20-30 minutes or until tender and beginning to brown.
Once lamb is tender, add roasted veggies to stew. In a small cup combine arrowroot powder with 2 tbsp. water, and whisk with a fork until smooth. Add arrowroot slurry to stew and bring to a simmer until broth has thickened. Taste and adjust seasoning with sea salt and freshly ground pepper, and enjoy!