nom nom paleo

These portable spicy tuna cakes filled with sweet potato and jalapeño peppers are delicious, tender and Whole30-friendly!

Spicy Tuna Cakes

ghee

tuna

scallions (thinly sliced (about ⅓ cup))

cilantro

potato

finely grated zest from ½ medium lemon

jalapeño pepper

eggs

red pepper flakes

Kosher salt

black pepper

lemons

Heat oven and line the muffin pan.

Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)

Combine tuna, sweet potato, and herbs.

In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.

Mix in the seasoning.

Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&amp;P? Take a small portion and fry up a little pancake to see if the seasoning is right!)

Use hands to combine.

Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.

Scoop into the muffin tin

Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.

Bake tuna cakes

Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

Cool the tuna cakes.

Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter. 

Serve with lemon wedges.

Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth.

https://content.jwplatform.com/videos/tKDQKO2n.mp4

These portable tuna, sweet potato, and jalapeño peppers are delicious and Whole30-friendly! They’re tender and subtly sweet, with a wickedly peppery bite!

These paleo Asian Sticky Wings are crispy, sweet, spicy, and perfect for game day. With this simple recipe, you’ll get a big batch of healthy finger-licking sticky wings out of your oven or air fryer—and they’re gluten-free and Whole30-friendly to boot!

Asian Sticky Wings (Paleo, Whole30, Gluten Free)

cream of tartar

Diamond Crystal kosher salt

baking soda

arrowroot starch (or tapioca starch)

chicken wings

coconut aminos

honey (or 3 tablespoons peach, plum,

Whole30 Sriracha (or Tabasco sauce)

garlic

arrowroot starch

sesame seeds

scallion (thinly sliced on the bias)

Heat the oven

Heat the oven to 400°F on convection mode or 425°F on standard mode with a rack in the upper middle position and another in the lower middle position.

Combine the flour mixture

In a small bowl, mix together cream of tartar, kosher salt, baking soda, and arrowroot starch to make grain-free and paleo baking powder.

Season the chicken wings

Pat the wings dry with a paper towel and place them in a large bowl. Pour the flour mixture on top and toss well to combine.

Place the chicken on wire racks

Arrange the chicken wings on two greased wire racks set in two rimmed baking sheets.

Bake the wings

Place the tray of wings on each rack in the oven and bake for 20 minutes.

Rearrange the trays at the midway point

Then, flip each chicken wing over and swap the top tray with the bottom one.

Finish baking the chicken wings

Bake for another 20 to 25 minutes or until the skin is crisp and golden. You may need to switch the pans again if the top one is browning too quickly.

Make the sauce

While the wings are baking, make the sauce! Add the coconut aminos, honey, sriracha, and minced garlic to a small saucepan and cook on high heat until boiling.

Simmer sauce

Lower the heat to simmer the sauce, stirring occasionally, for 8 to 10 minutes or until slightly thickened and reduced.

Thicken the sauce

Want a thicker sauce? Add an arrowroot starch slurry! Mix a teaspoon of arrowroot starch with an equal amount of water in a small bowl to make a slurry. Stir the slurry into the sauce until thickened. Then, remove the saucepan from the heat.

Toss the crispy wings in the sauce

Transfer the sauce to a large mixing bowl and add the crispy baked wings. Toss the wings with the sauce.

Garnish the wings

Top with sesame seeds and scallions and serve immediately!

https://content.jwplatform.com/videos/j1Px6PKe.mp4

These paleo Asian Sticky Wings are crispy, sweet, spicy, and perfect for game day. With this simple recipe, you’ll get a big batch of healthy finger-licking sticky wings out of your oven or air fryer—and they’re gluten-free and Whole30-compatible to boot!

This decadent paleo molten chocolate lava cake is the perfect way to celebrate a special occasion with your favorite gluten-free or nut-free loved one!

Chocolate Lava Cake (Paleo, Gluten-Free)

ghee (or coconut oil, plus more for greasing the ramekins)

cocoa powder

dark chocolate (70% cacao) (finely chopped)

sugar (or coconut sugar)

vanilla extract

almond flour (or cassava flour)

keto confectioners sugar

coconut cream

raspberries

Heat the oven to 425°F with the rack in the middle position. 

Grease the ramekins

Lightly grease four 6-ounce ramekins with ghee or melted coconut oil and dust with unsweetened cocoa powder. Make sure to tap out any excess powder!

Place ramekins on baking sheet

Set the ramekins on a rimmed baking sheet.

Melt the chocolate and ghee

In a double boiler—a.k.a., a bowl that fits snugly over a pot of simmering water (but doesn’t actually touch the water), melt the ghee with the chocolate, stirring frequently until smooth and shiny. Alternatively, you can use a microwave oven to melt the ghee and chocolate. Place them in a glass bowl and microwave on high in 30-second intervals, stirring in between, until smooth. It should take about 1 minute total. Set the melted chocolate mixture aside.

Beat the egg mixture

In a medium bowl, add the eggs, egg yolks, maple sugar, vanilla extract, and salt. Beat with a hand mixer on high speed or manually with a whisk until slightly thickened and pale, about 2 minutes.

Fold in the chocolate and flour

Fold the melted chocolate into the egg mixture, along with the almond or cassava flour. 

Mix batter

Mix well until uniform. The batter should thicken and take on the texture of chocolate pudding.

Divide the batter into the ramekins

Use a large ice cream scoop to divide the batter evenly into the prepared ramekins.

Bake the lava cakes

Flatten the tops of the cakes and bake for 10 to 12 minutes, or until the sides of the cakes are firm but the centers are soft.  Start checking at 8 minutes to make sure you don’t overcook them!

Air fryer instructions

Cooking in an air fryer? Air fry at 400°F for 7 to 9 minutes or until sides are firm and the center is jiggly!

Cool the lava cakes

Transfer the cakes to a wire rack and cool in the ramekins for 1 minute—no longer!

Unmold the lava cakes

Run a butter knife on the inside edge of each ramekin. Then, cover each cake with a small plate and carefully turn each one over and unmold. 

Add optional toppings and serve

Dust with Swerve confectioners sweetener (or regular confectioners sugar) or serve with whipped coconut cream and/or berries. Serve immediately!

https://content.jwplatform.com/videos/YnARpRNM.mp4

This decadent molten chocolate lava cake is the perfect way to celebrate a special occasion with your favorite gluten-free or nut-free loved one! It’s an easy, show-stopping dessert that's so much cheaper to make at home—and you can eat them in your sweatpants.

Chocolate Lava Cake (Paleo, Gluten Free, Nut Free)

Italian Sausage and Kale Casserole is a Whole30-friendly, comforting supper that will please the whole family! Eat it now, or slice it up and toss it in the fridge for the coming week’s pack-and-go lunches! 

Italian Sausage and Kale Casserole

ghee (avocado oil, olive oil,

onion

carrots (diced)

cremini mushrooms (thinly sliced)

Diamond Crystal brand kosher salt

Italian sausage

lacinato kale (stems removed and leaves thinly sliced)

store-bought marinara sauce

oregano

eggs (whisked)

Paleo-friendly pesto (like my Arugula Pesto (optional))

Preheat the oven to 400°F with the rack in the middle. Heat a large skillet over medium-high heat. Add 2 tablespoons cooking fat to the pan when it’s hot.

Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.

Toss the onions, carrots, and mushrooms into the skillet. Cook until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.

Season the veggies with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Stir to incorporate and then transfer to the greased baking pan.

Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula.  Cook, over medium heat, stirring, for 5 to 7 minutes or until it’s no longer pink.

Add the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.

Stir in the minced garlic and cook for 1 minute or until fragrant.

Pour in the marinara sauce and add the oregano. Season to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Stir well to incorporate.

Transfer the sausage mixture to the ingredients in the casserole pan. 

Pour in the whisked eggs to the casserole pan and stir to combine. Smooth the top of the casserole with a spatula. (Optional: dollop spoonfuls of Paleo-friendly pesto on top before baking.)

Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.

Rest the casserole for 5-10 minutes, and then slice and serve. Extras can be refrigerated for up to 4 days or frozen for up to 4 months.

These decadent cheesecake stuffed strawberries are paleo, vegan, gluten free, and incredibly easy to make. They&#39;re the perfect healthy dessert for summer parties!

Cheesecake Stuffed Strawberries (Paleo, Vegan)

raw cashews

refined coconut oil (melted)

coconut milk

lemon juice

maple syrup

strawberries

crunchy paleo cookies (optional)

Place the cashews in a measuring cup or bowl and pour in 2 cups of cool water. Soak the cashews for 2 to 4 hours at room temperature. (If you’re in a hurry, you can soak the cashews in 2 cups of boiling water for about 20 minutes.) Drain the cashews and set aside.

Take out a powerful blender (a Vitamix, Blendtec, or Ninja is needed to produce a silky smooth texture). Add the drained cashews, melted coconut oil, coconut milk, lemon juice, maple syrup, vanilla extract and salt to the blender.

Blitz the filling ingredients on high speed until very smooth.

Place a pastry bag or a zip-top quart-sized plastic bag in a pint-sized jar to keep it upright. Pour the cheesecake mixture into the bag, seal the top, and chill in the refrigerator until stiff (about 3 hours and up to a day). 

When the cheesecake filling is ready, use a small paring knife to hollow out each strawberry.

Pipe the paleo cheesecake filling into the hollowed out strawberries. If the filling starts getting too soft, place the bag in the fridge or freezer to solidify again before filling the rest of the strawberries.

If you want to add crushed ”graham crackers” to these strawberry cheesecake bites, grab a couple of your favorite store-bought crunchy paleo cookies and smash them up in a mortar and pestle or in a plastic bag. Sprinkle the paleo cookie crumbs on top of the cheesecake stuffed strawberries right before serving. 

This paleo, keto, gluten-free, and Whole30 Chinese Beef Noodle Soup is a comforting dish that you can easily make in an Instant Pot or on the stovetop!

Chinese Beef Noodle Soup (Instant Pot or Stovetop)

beef chuck

water

Red Boat fish sauce

coconut aminos (divided)

shiitake mushrooms

ginger

scallions (divided)

baby bok choy

sesame oil

zucchini (spiralized)

Place the beef chunks into the metal insert of an Instant Pot. Add the water, fish sauce, 2 tablespoons coconut aminos, 1 tablespoon Diamond Crystal kosher salt, shiitake mushrooms, sliced ginger, and garlic. Cut two of the scallions into three pieces and add it in.

Thinly slice the remaining two scallions and reserve for garnish.

Lock the lid of the Instant Pot and program it to cook for 35 minutes under high pressure. When the beef soup is finished cooking, let the pressure come down naturally.

While the beef soup is cooking, bring a pot of water to a boil. Add a large pinch of salt.

When the water is boiling, add the baby bok choy and cook for 1 to 2 minutes or until tender crisp. Remove the bok choy with a slotted spoon and set aside.

Ready to serve the beef noodle soup? Open up the Instant Pot and discard the ginger, garlic, and scallions.

Take out the shiitake mushrooms. Cut off and discard the stems. Then, slice the mushrooms and set aside.

Use a slotted spoon to transfer the stewed beef to a bowl. Toss the meat with the remaining tablespoon of coconut aminos.

Add the toasted sesame oil to the beef soup. Taste the soup and adjust seasoning if needed.

Grab six soup bowls and divide the spiralized zucchini to each one. Ladle the broth on the zucchini noodles.

Add the seasoned meat, sliced shiitake mushrooms, and cooked bok choy on top of each bowl. Scatter the sliced scallions on top and enjoy!

https://content.jwplatform.com/videos/K1LMBK6n.mp4

Chinese Beef Noodle Soup (Instant Pot or stovetop)

Taiwanese Popcorn Chicken is the crunchy, bite-sized flavor-packed fried chicken you’ve been craving! My recipe happens to be gluten-free, soy-free, paleo, and Whole30-compatible (if cooked in the air fryer) but it still tastes like the real deal!

Taiwanese Popcorn Chicken (Paleo, Whole30, Gluten-Free)

chicken thighs

All-Purpose Stir-Fry Sauce

Chinese five spice blend

white pepper

Sichuan peppercorns

flaky sea salt

potato starch (or tapioca starch)

avocado oil

basil leaves (or basil leaves)

Cut up the chicken

Pat the chicken thighs dry with a paper towel and cut them into 1-inch pieces.

Season the chicken

Place the chicken in a bowl and add the All-Purpose Stir-Fry Sauce, Chinese five-spice blend, and white pepper.

Marinate the chicken

Toss the chicken in the seasoning and marinate for at least 30 minutes or covered, in the fridge, for up to a day.

Make the seasoning salt

While the chicken is marinating, make the tingly seasoning salt. Crush the Sichuan peppercorns in a mortar and pestle, spice grinder, or with a heavy pot. In a small bowl, mix the crushed peppercorns and flaky sea salt. Set aside.

Coat the chicken with starch

When you’re ready to fry the chicken, add the potato starch to a large, shallow bowl. Take a few pieces of marinated chicken and toss them into the potato starch.

Shake off the excess starch and place on wire rack

Coat the pieces well, and shake off any excess. Place the coated chicken pieces on a wire rack over a rimmed baking sheet. Repeat with all the chicken.

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Top 20 nom nom paleo recipes from across the web

The most viewed nom nom paleo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Tuna Cakes

Asian Sticky Wings (Paleo, Whole30,...

Chocolate Lava Cake (Paleo, Gluten-...

Italian Sausage and Kale Casserole

Cheesecake Stuffed Strawberries (Pa...

Chinese Beef Noodle Soup (Instant P...

Taiwanese Popcorn Chicken (Paleo, W...

Wonton Soup (Paleo, Keto, Whole30, ...

Mango Sago (Coconut Tapioca Pudding...

Asparagus Quiche (Paleo, Whole30, G...

Bangin' Baby Back Ribs (Oven Baked,...

Crispy Baked Chicken Thighs with Su...

Oxtail Soup

Roasted Green Beans with Lemon and ...

Healthy Tonkatsu (Air Fryer or Oven...

Tonkatsu Sauce (Paleo, Whole30, Veg...

Air Fryer Fish Sticks (Gluten Free,...

Spanish Tortilla with Potato Chips

World's Best Braised Cabbage

Coconut Jelly Dessert (Dairy-Free M...

The most viewed nom nom paleo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine