nomnompaleo

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 Cantonese Egg Custard with Minced Pork is Whole30-friendly and so simple to make! Don't forget that steaming is a great cooking method!

Cantonese Egg Custard with Minced Pork

ghee

shallot (minced)

pork

asparagus (thinly sliced)

shiitake mushrooms (thinly sliced)

Red Boat fish sauce

black pepper

eggs

water

cilantro

green onion stalks (thinly sliced)

sesame oil

Grab and prep your ingredients.

Heat the ghee in a large skillet over medium high heat. Add the shallots and the pork to the pan, breaking up the meat with a spatula.

Saute the filling until the shallots are softened and the pork is no longer pink.

Toss in the chopped asparagus and shiitake mushrooms, and stir-fry for about a minute or until the asparagus turns bright green.

Season the meat and veggies with fish sauce, coconut aminos, and freshly ground pepper. Taste the filling and adjust the flavors if needed.

Next, spoon the meat and veggies into a shallow, heat-proof dish. 

While the filling cools slightly, prep your steamer set-up. Fill a large stock pot with about two inches of water. Pop in a steamer rack and cover with a lid. Bring the water to a boil in the covered pot over high heat.

As the water in the steamer comes to a boil, make the egg custard by combining the eggs and water. (3 large eggs get you to the ⅔ cup mark—to that, add ¾ cup water.) Add 1 teaspoon of fish sauce and whisk to combine.

Pour the egg mixture over the meat and veggie filling. 

Once the water in the steamer is boiling, turn the heat down to medium to maintain a hard simmer.

Carefully place your egg custard on the steamer rack in the pot, and cover the dish with another heat-proof glass plate, turned upside-down.

Replace the lid on the pot and steam for 15-20 minutes or until the custard is fully set. The custard’s ready when it is still slightly jiggly and a knife inserted in the center comes out clean.

Drizzle on some toasted sesame oil, and garnish the savory egg custard with chopped fresh cilantro and green onions.

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)

One of my favorite weeknight, budget-friendly, and versatile dishes is a fragrant and zesty Garbage Stir-Fry with ground meat, curry, and cabbage! 

Garbage Stir-Fry With Curried Cabbage

ghee (or fat of choice)

onion

beef (pork, lamb, bison, turkey,

Madras curry powder

green cabbage (thinly sliced)

lime juice

scallions (thinly sliced)

Heat a large cast iron skillet over medium heat. Swirl in the ghee when the pan is hot.

Add the onions and a sprinkle of salt. Cook the onions, stirring frequently until they’re soft and translucent.

Plop in the ground meat and break it up with a spatula or wooden spoon.

Cook the ground meat, stirring frequently, until it is no longer pink.

Sprinkle the curry powder on the beef and onions and season with salt and pepper to taste. Stir well to incorporate the seasoning.

Toss in the cabbage, and cover and cook for 2 to 5 minutes or until the cabbage softens to your desired consistency.

Add a spritz of lime juice, and taste and adjust the seasonings as desired. Top with the minced cilantro and scallions.

https://content.jwplatform.com/videos/bFjatJb1.mp4

Make my Garbage Stir-Fry with ground meat and curried cabbage! You can magically transform all the odds and ends in your fridge and pantry into a simple and delicious one-pan supper!

Garbage Stir-Fry with Curried Cabbage (Whole30, Paleo, Keto)

This Whole30-compliant Instant Pot pork and cabbage stew is so easy and delicious to make from pantry staples, it almost feels like you’re cheating in the kitchen!

Instant Pot Cheater Pork Stew

extra virgin olive oil

onion (thinly sliced)

pork shoulder

Magic Mushroom Powder (or Diamond Crystal kosher salt)

marinara sauce

carrots

cabbage

balsamic vinegar

Italian parsley (optional)

Turn on the sauté function on your Instant Pot. When the metal insert is hot, swirl in olive oil or your favorite cooking fat.

Toss in the onions and cook until slightly softened.

Add the garlic and stir until fragrant, about 30 seconds. Don’t burn it!

Plop in the cubed pork and add the Magic Mushroom Powder and fish sauce. Stir well to distribute the seasonings.

Pour marinara sauce on top of the pork, but don’t stir it. (Some of the newer Instant Pots will show a “Burn” error message if the tomato sauce scalds.)

Turn off the sauté function. Lock the lid on the pressure cooker and program it to cook for 35 minutes under high pressure.

When the pork is finished cooking, release the pressure manually. (If you’re not around, no biggie. The pressure drop can naturally while you’re out and about.)

Add the carrots and cabbage to the stew and cook under high pressure for 3 minutes.

Release pressure manually and stir in the balsamic vinegar. Taste the stew for seasoning and adjust with salt and pepper if needed. Top the stew with fresh Italian parsley and serve!

These grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!

Paleo Pumpkin Muffins

almond flour

pumpkin spice blend

½ teaspoon cream of tartar (or 1 teaspoon lemon juice)

pumpkin purée

honey

Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.

Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.

In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.

Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.

Divide the batter evenly into each muffin liner. (I use a #20 disher to scoop the batter.) Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!

Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.

Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.

https://content.jwplatform.com/videos/QMO5KMw9.mp4

hese grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!

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,

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.

This quick and easy Sheet Pan Tandoori Chicken is a delicious Indian-inspired Whole30 and keto-friendly meal the whole family will love!

Sheet Pan Tandoori Chicken

full-fat coconut milk (or plain coconut yogurt)

tandoori spice mix (no salt added)

salt

lemon juice

avocado oil (or fat of choice)

cauliflower (2 pounds

chicken thighs

cilantro (optional)

lemon

Heat oven to 450 F or 425 F convection with the rack in the middle.

Whisk together the coconut milk, tandoori spice, salt, and lemon juice in a 2-cup measuring cup. (Got a bottle of Nom Nom Paleo Tandoori? Just measure out 1 cup of it in place of making your own marinade!)

Use a pastry brush to evenly spread the avocado oil over the bottom of a rimmed baking sheet. (You can skip this part and line your pan with parchment paper or foil—your resulting dinner won’t brown as much, but clean-up will be a breeze.)

Top 31 nomnompaleo recipes from across the web

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Top 31 nomnompaleo recipes from across the web

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

Top Tags

Asian Sticky Wings (Paleo, Whole30,...

Cantonese Egg Custard with Minced P...

Chocolate Lava Cake (Paleo, Gluten-...

Garbage Stir-Fry With Curried Cabba...

Instant Pot Cheater Pork Stew

Paleo Pumpkin Muffins

Italian Sausage and Kale Casserole

Sheet Pan Tandoori Chicken

Rack of Lamb (Whole30, Keto)

Cheesecake Stuffed Strawberries (Pa...

Chinese Beef Noodle Soup (Instant P...

Taiwanese Popcorn Chicken (Paleo, W...

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

Vietnamese Lemongrass Chicken and N...

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...

Quick Asian Sugar Snap Peas

Chinese Garlic Green Beans

Mexican Breakfast Casserole

Moo Goo Gai Pan

Pesto Chicken

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