An easy roasted jicama with green beans that bakes up on a sheet pan. It’s a great paleo friendly recipe seasoned with olive oil, garlic, and herbs.
While others are loading up the sweet recipes to prepare for the holiday season, I’ve decided to take a different route. Over the next month, I’m going to be eating a Whole30 AIP (autoimmune protocol) Paleo diet.
The reason for changing paths is that I suffer from two different autoimmune diseases. The first is Grave’s Disease which is why I moved to a low carb diet. The second one is vitiligo which only showed up recently.
If you aren’t familiar with the AIP paleo diet, it’s an elimination plan that removes inflammatory foods that often lead to autoimmune issues like mine. The diet is very restrictive because you can’t eat eggs, dairy, nuts, seeds, legumes, or nightshades.
On the plan, the main foods are meats and vegetables. That’s why I’m starting this month off with a paleo friendly roasted jicama with green beans dish.
I should note that green beans are a legume, but they aren’t as harmful as other legumes so generally they are okay for a paleo diet. However, most people avoid them on AIP.
Most people who follow the AIP paleo diet aren’t worried about carbs. But, since low carb has worked so well for me, I’m going to stick with lower carb foods.
You may shy away from this roasted jicama because the carbs seem high. However, jicama only has about 11 grams of total carbs per cup. And, it’s a great source of prebiotic fibers. In fact, 6 of those 11 grams of carbs are fiber.
Jicama is also a great substitute for potatoes. I’ve even made low carb French fries out if it. I’ve used it as an apple substitute too. Just take a look at my low carb apple filling recipe.
When you roast jicama, it doesn’t get soft and mushy like a potato. If you want it that way, you’ll need to boil it for a while first. I prefer it somewhat crisp so I roasted it raw.
Most of my low carb recipes contain dairy so it’s going to be tough going dairy-free. However, because it’s so inflammatory, it’s best that I find alternatives to it.
Since finding out I have a sensitivity to egg whites, I’ve really backed off on eating eggs. But, I haven’t given them up completely. After one of being egg-free, I plan to only eat the yolks and toss the whites.
Hopefully, I’ll be eating more vegetable dishes as I move away from dairy and eggs. This roasted jicama with green beans is getting me off on the right track.
I know eggs are a staple on low carb, but egg white sensitivity is quite common. The problem with egg whites is they contain an enzyme called lysozyme. You can read more about it on The Paleo Mom.
If you have an autoimmune disease or allergies, you may want to find a functional doctor who can run tests to see if you have a leaky gut and or food sensitivities. I also highly recommend reading the The Autoimmune Solution by Amy Myers, M.D. which gives you everything you need.
Hopefully, through this blog and my other blog at All Natural Ideas, I can help others who suffer with autoimmune diseases like me. Even though I showed no sensitivity to gluten or dairy when I was tested for food sensitivities, I’ve eliminated both because they are inflammatory which makes my autoimmune conditions worse.
Do you have an autoimmune disease or know someone who does? They may want to check out the autoimmune protocol and change up their diet along with making changes in their home
Roasted Jicama with Green Beans – Whole30 Paleo Recipe
Roasted Jicama
Ingredients
- 1 medium jicama cubed
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 12 ounces green beans sliced in half
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 400°F.
- Blend jicama with half the olive oil. Then stir in the garlic, rosemary, thyme, and salt. Spread out on rimmed baking pan.
- In a bowl, mix the green beans with the remaining olive oil. Combine with jicama on baking pan.
- Bake at 400°F for 45 minutes, stirring the vegetables every 15 minutes. Serve immediately.
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 10.7%
- % Protein: 5.3%
- % Fat: 84%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Catherine Voci says
October 8, 2018 at 6:00 amFYI I’m t2 diabetic and just learned that it is in the process of being reclassed as an autoimmune disease instead of a metabolic one . I wonder if Paleo diet will be recommended now.
http://www.medicalnewstoday.com/articles/222766.php
Lisa says
October 9, 2018 at 5:32 amAll disease starts with inflammatory conditions so moving to a low inflammatory diet like paleo is a good idea for any disease. For diabetes, it does help to reduce carbs so a low carb AIP paleo eating plan should be the most effective in reversing the condition.
Elaine A Hunt says
June 16, 2018 at 12:49 pmI hate to tell you this Lisa, but green beans are legumes!!! I am just starting a restrictive diet for autoimmune diseases (a different one) and so I’m experimenting with new foods. I’ve been eating jicama like apple, spreading almond butter on it but I’ve just seen your jicama fries and this recipe and they sound good!! I will try this one with brussels sprouts or just other root veggies since I can’t have legumes either. Based on the dates of the comments this recipe was posted at least 8 months ago. How is the AIP diet working for your autoimmune diseases? My diet allows eggs and nuts. I can’t even imagine not being able to eat nut flours, butters, and whole nuts.
Lisa says
June 16, 2018 at 3:32 pmYeah. I rarely eat green beans because of that although they are kind of a gray area as they are generally much safer than other legumes. I still have dairy once in a while, but I’d like to eliminate it. It’s just tough when out as most places offer gluten-free but not dairy-free. And I rarely eat eggs these days due to my severe egg white sensitivity. I have started to notice an improvement in my vitiligo so I think the change in diet is helping even though I haven’t eliminated the inflammatory foods completely, just cut way back.
Emily Kemp says
June 10, 2018 at 10:20 amThis sounds delicious, I’ve never heard of Jicama before so will look out for it!
Cindy says
October 15, 2017 at 2:57 pmHi Lisa, I was wondering if you could use frozen green beans in place of fresh and what adjustments would I make. Thanks for all the great recipes
Lisa says
October 16, 2017 at 5:46 pmYou’ll want to add in frozen green beans soon. They likely need an additional 3-5 minutes of cook time.
DNN says
October 5, 2017 at 12:17 amAs i start to get older, I’m concerned about my health and eating better. I need to eat softer food as I no longer eat Chicken Cheesesteaks and cut down drastically on Hibachi food. It has lots of oil in it. Never heard of Jicama before but may try to put together a similar dish someday soon. I need to start cooking more often. 🙂
Lisa says
October 5, 2017 at 5:16 amJicama is hard and crunchy. If you want it soft, you’ll have to boil before baking. 😉