Oral Allergy Syndrome Friendly Zucchini Noodles with Lamb Ragu

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Oral Allergy Syndrome Friendly Zucchini Noodles with Lamb Ragu

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Ingredients

4 servings

For the ragu

1 ½ lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
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2 tbsp olive oil, divided
1 medium yellow onion, finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
4 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
2 medium carrots, finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
½ cup pumpkin puree
¼ cup sweet potato puree
1 ½ cups bone broth
1 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp ceylon cinnamon
1 tsp salt, plus more to taste

For the zucchini noodles

4 medium zucchini (about 2 lb total), spiralized into noodles
1 tbsp olive oil
¼ tsp salt

For serving

2 tbsp fresh parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tbsp fresh basil, torn (optional)

Instructions

1
Heat 1 tbsp olive oil in a large skillet or wide saucepan over medium-high heat until shimmering. Add the ground lamb in a single layer and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes. Transfer the lamb to a plate, leaving any rendered fat in the pan.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pan. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.

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