Happy Hanukkah, friends!! This holiday hold a lot of happy memories for me. I grew up celebrating both Christmas and Hanukkah… my dad was Catholic, and my mom was Jewish. As I grew up, I chose to become a Christian myself and don’t really celebrate Hanukkah anymore, but Jewish still blood runs deep through my veins… my 23andme test even came back as 50% Ashkenazi Jewish! Today, I still love traditional Jewish cuisine and look back on it as some of my all time favorite food! Matzo ball soup, challah bread, knishes, bagels and lox, and of course… latkes!
One of the most classic Hanukkah favorites that everyone loves are latkes. Latkes are potato pancakes that can be eaten as sweet with apple sauce, more savory with sour cream, and can often be made with ricotta cheese as well.
As I got older, latkes had become more and more problematic for me to enjoy. Latkes are made with white potato, flour, eggs, onion, and other seasonings, and not only was I gluten free, but I later became nightshade free which meant that potatoes were out. I haven’t even attempted latkes since I was a kid, but I really wanted to give it a try this year with these Sweet Potato Latkes that are Paleo, AIP, and Whole 30 Compliant!
The Ingredients & Substitutions
White Sweet Potato
I used white sweet potato here to make it feel even more like traditional latkes. You can easily use orange sweet potato.
Coconut flour and tapioca starch
These are the two flours that work for this recipe. I have not tested others.
Coconut oil adds more structure to the latkes themselves and is good for frying.
Latkes traditionally have onion for added flavor.
Salt, pepper, and green onion
These also help add more flavor to the latkes. You can omit the black pepper for AIP.
Sweet Potato Latkes (Paleo, Whole 30, AIP)
- 2 cups shredded white sweet potato (I use a cheese grater, or a food processor)
- 1/2 medium white onion, diced
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 2 tbsp coconut oil (solid) + 1/4 cup or more for frying
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- Green onion for topping & apple sauce or compliant sour cream on the side for dipping
- Using a large mixing bowl, add the sweet potato, onion, coconut flour, tapioca starch, 2 tbsp of coconut oil, salt and pepper and mix well until combined
- Next, use a large (and preferably deep) skillet to melt 1/4 cup of coconut oil on medium heat
- Form the sweet potato mixture into patties the size of the palm of your hand and lightly flatten them. You want them to be around 1/4"-1/3" inch thick, so they're on the thinner side, but also don't break. You should have about 4-5 latkes.
- Drop the latkes into the frying oil and cook about 1-2 at a time. Allow to fry for 3-4 minutes on each side, or until golden brown and flip with a spatula.
- Once they're evenly browned, remove the latkes from the pan and allow to cool slightly.
- Top with green onion and serve with apple sauce, and enjoy!
Nostalgic, easy, and delicious! They’re full of all of the flavors you love without the ingredients that you don’t. I was hesitant to make latkes without eggs, but they really worked!
Have a Happy Hanukkah!
I’ve been seeing hasselback potatoes around a lot more recently… and I was intrigued. I’m a big fan of getting creative with sweet potato (enter sweet potato chicken poppers) and this seemed like a great opportunity to have a little fun! So I broke out a sharp knife, my favorite sweet potato (Japanese, white sweet potato) and a creamy sauce for this Hasselback White Sweet Potato Recipe!
So, first what is hasselback? It’s essentially the method of making lots of little slits in a potato (or another veggies) and roasting it. But, why hasselback a sweet potato? Aren’t fries or baked potatoes enough? What’s so special about it, and why is everyone doing it? Here are just a few reasons why I’m loving the hasselback method…
- It’s unique!
- It’s easier than it looks
- It helps the flavors permeate the sweet potato more than a baked potato
- It’s crispy like a french fry, but soft like a baked potato… basically the best of both worlds
- It makes for a pretty presentation
So, do I have your attention? Here’s what you’ll need…
The Ingredients You’ll Need for the Hasselback White Sweet Potato
White Sweet Potato
This is my personal favorite variety, and the closest to an actual potato in my opinion. But, where do you get it? I buy mine at Natural Grocers or Whole Foods. Can you sub other varieties? Yes! This is just what I like to use.
Coconut oil is the cooking oil for this recipe, but you can sub other cooking fats like butter or ghee if you tolerate it.
Chives, sea salt and pepper (omit for AIP)
Fresh chives really round out the flavor as do salt and pepper (omit the pepper for AIP).
For the optional sauce…
For the sauce, you’ll need coconut cream, coconut milk, apple cider vinegar, and salt. This is an optional sauce.
Cookware You’ll Need…
A sharp knife
These suckers can be hard to cut!
Wooden chopsticks are the secret weapon to slicing these guys! You’ll see the method below…
Hasselback White Sweet Potato (Paleo, AIP, Whole 30)
- 3 white sweet potato (sub other varieties, and see above for where to buy these)
- 2 tbsp coconut oil, melted (or ghee for non-AIP)
- 2 tsp fresh chives
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- FOR THE OPTIONAL SAUCE
- 1/4 cup coconut cream
- 1/8 cup coconut milk
- 1 tsp apple cider vinegar
- Pinch of sea salt
- Preheat the oven to 400 F and line a baking sheet with parchment paper
- Wash the sweet potatoes well, and line them up on a cutting board. Place a chopsticks on both sides of the sweet potatoes, and make 15-20 slits in them. You can do this without chopsticks, just be careful and controlled!
- Top the potatoes with coconut oil, salt, and pepper if using.
- Bake in the oven for for 50 minutes to an hour or until sweet potatoes are baked to liking. Remove to the oven and allow to cool slightly before serving. Top with fresh chives.
- For the sauce, combine the coconut cream, coconut milk, apple cider vinegar and salt and whisk well. Serve the sauce over the sweet potatoes. Note that it will melt if the potatoes are too hot!
That’s all there is to it! Easy, right?
These sweet potatoes are the perfect weeknight side dish, or will be sure to impress guests at holiday dinners. My husband I have been eating them with a variety of different toppings!
Here are some more topping ideas…
I hope you love these fun little potatoes!
This post contains affiliate links.
Mashed potatoes were hands down always my favorite holiday side dish. I loved having a creamy, starchy, butter-y to pair with turkey! That is, until I was introduced to sweet potato casserole with marshmallows just from perusing recipes online. I asked my mom to make it one year, and I was hooked! It was everything good about mashed potatoes plus gooey marshmallows. It’s basically dessert that you can pass off as a side dish. And what better time to indulge than the holidays?
When I went Paleo and AIP, I suddenly realized that conventional marshmallows were not the best thing to be drowning my sweet potatoes in. They were full of refined sugar, conventional gelatin, and corn syrup. No thanks! I had some trouble finding marshmallows that weren’t filled with junk, and didn’t always love the extra work of making my own. So when Sweet Apricity sent me their new AIP marshmallows, I knew exactly what I’d be making!
This Paleo and AIP Sweet Potato Casserole with marshmallows is everything I needed it to be, and more. It’s creamy, sweet, decadent, and incredibly easy to prepare!
What You’ll Need For This Sweet Potato Casserole with Marshmallows
I recommend buying fresh sweet potato rather than canned to control the sugar and ingredients.
I was over the moon when I found out that Sweet Apricity also sells AIP marshmallows! You can also make your own marshmallows with a recipe like this, but I really love having a short cut… especially at the holidays! It’s not often that we get short cuts and pre-packaged foods with killer ingredients when we’re paleo & AIP, so I’m taking full advantage of this one.
Coconut milk helps make it creamier! You can use other milks as desired and tolerated, but I think this produces the best flavor.
Coconut oil (or butter or ghee)
Personally, I love the flavor of ghee in this casserole. However, you can also use coconut oil or butter.
Cinnamon & honey
Cinnamon adds more flavor and honey adds a bit more sweetness. You can adjust to your liking.
Sweet Potato Casserole with Marshmallows (Paleo & AIP)
- 4 medium sweet potatoes, peeled and chopped
- 1 bag sweet apricicty marshmallows or 1-2 cups homemade marshmallows (adjust amount to taste)
- 1/2 cup coconut milk
- 2 tbsp coconut oil (sub butter or ghee)
- 2 tsp cinnamon + 1/2 tsp for topping
- 2 tsp honey
- Preheat the oven to 375 F and prepare an 8"x8" baking dish
- While the oven is preheating, add the chopped sweet potato to a large pot filled with water and bring the a simmer for 5-10 minutes, or until sweet potatoes are soft. Strain the water and mash the sweet potatoes.
- Add coconut milk, coconut oil, honey to the pot and stir to combine.
- Pour the mixture into the baking dish and top with enough marshmallows to cover the casserole
- Bake for 10 minutes or until marshmallows have melted
- Top with an extra sprinkle of cinnamon
Yes, this is real life. AIP sweet potato casserole with marshmallows. Pinch me. Yes, it is indeed an indulgence and not a kale smoothie, don’t get me wrong. But there is absolutely nothing wrong with enjoying yourself in your own limits during the holidays!
One of my favorite tips for enjoying social events while you have food restrictions/allergies is bringing a dish compliant with your own diet, and one that everyone else will love. Like my cranberry turkey poppers, thanksgiving coleslaw, aaaand this baby! Perfection that everyone can appreciate.
I hope you love this recipe as much as I do this holiday season! It’s the perfect addition to any holiday meal! Plus, if you have leftover marshmallows, they’re great for roasting over a warm fire 😉
Enjoy, and happy holidays!
Though I firmly believe that a real for lifestyle is filled with nourishing, and enjoyable flavors, there’s no denying that you do miss out on some classic, comfort food favorites. It’s easy to miss the rich, heavy creamy sauces if you’re dairy free, or complex flavors if you’re cutting out spices like nightshades. It takes creativity to get these classic elements back into your diet, but it’s not impossible!
After firmly settling into my new found paleo and autoimmune protocol lifestyle which was much different from my former processed food laden diet, I was mostly satisfied with just veggies and proteins at most meals. I didn’t feel the need for making one more thing like a sauce. How would I even make it taste good without butter, flour, and nightshade spices? Eventually, we all need to mix it up… and making a real food sauce was easier than I thought!
This oregano garlic cream sauce satisfied everything I was craving in an Italian style sauce! It’s creamy, flavorful, and pairs so perfectly with an array of different vegetables. Not to mention it’s paleo, AIP, whole 30, dairy free… the works!
The Ingredients You Need For The Oregano Garlic Cream Sauce
Coconut milk & oil
Coconut milk enables the sauce to stay dairy free. You can certainly experiment within what you tolerate, but I haven’t tested any other milk options like almond or cashew milk.
The coconut cream I use in this recipe is essentially the fat that settles at the top of a can of coconut milk… not coconut butter. You can buy this coconut cream, or harden your own in a can overnight.
Cauliflower helps make this sauce thick, while also sneaking in some extra veggies! Without the cauliflower, the sauce would be very thin, and not as creamy.
Onion, garlic and oregano
These all give the sauce it’s flavor. I would not recommend removing any of them from the sauce.
Gelatin is the final piece to give this sauce more body. You can use vital proteins, great lakes, or another grass-fed brand. The gelatin will solidify the sauce is you store it in the fridge, but it will melt once you reheat it.
Oregano Garlic Cream Sauce (Whole 30, Paleo, AIP)
- 1 cup coconut milk
- 1.5 cups cauliflower, steamed
- 1/2 medium white onion, diced
- 1/3 cup coconut cream
- 3 cloves garlic, minced
- 2 tsp dried oregano (plus optional fresh for garnish)
- 1/2 tsp sea salt
- 2 tbsp coconut oil
- 2 tsp gelatin
- Using a medium sauce pot, melt the coconut oil on medium heat
- Add the diced onion and sauté for 4-5 minutes or until translucent
- Incorporate the minced garlic and cook for another 3-4 minutes
- Pour in the coconut milk, steamed cauliflower, sea salt, and oregano and lower the heat to a low simmer. Stir the sauce for 1-2 minutes to allow the flavors to combine.
- Stir in the gelatin and allow to simmer for another minute.
- Remove from the heat, and add the sauce to a high speed blender, also adding in the coconut cream. Blend on medium speed until thoroughly combined and creamy.
- Serve the sauce warm and garnish with fresh oregano if desired. The gelatin will solidify the sauce, so be sure to reheat after it's cooled!
How To Use The Oregano Garlic Cream Sauce
What I love about this sauce is that it’s really versatile! Here are some ways you can use it…
- Over roasted or steamed vegetables
- As a sauce for spaghetti squash or zucchini noodles
- Over protein like chicken breast
Back in the day, granola was one of my favorite snacks. I love yogurt, and granola and fresh berries are the perfect topping. Right before I went AIP, I used to bring in greek yogurt with chocolate granola and blueberries every single day to work. It was my absolute favorite work snack! Needless to say, granola got a little difficult after I stopped eating grains and practically all nuts and seeds. What’s left?
When I decided to make grain free granola, I didn’t know how well it would turn out or even if anyone would like it! However, after making this grain free blueberry coconut granola, I fell in love all over again!
This grain free granola is the perfect addition to my 2017 Back To School Recipe Series (which also features a free meal plan download)! It’s great to add to breakfast, and bring along as a snack in your backpack. So easy, and so delicious!
What You’ll Need For This Grain Free Granola
Coconut Chips and coconut oil
This is a coconut based recipe and both coconut chips and coconut oil are necessary to make this a grain free and seed free granola. The coconut oil really helps add more healthy fat to this granola, and tons more flavor! For the coconut chips, I like this brand, but you can easily swap out whatever you have available.
Baked Apple Chips
Baked apple chips help give this grain free granola even more crunch and add a bit more sweetness! I like the brand Bare chips, but you can use whatever you have available to you.
My absolute favorite ingredient in the granola! I try not to over do it on dried fruit as it is very high in sugar, but there’s a relatively small amount in this granola relative to the entire yield… a little goes a long way! You’re welcome to scale back the amount if you want less sugar.
Raw almonds help add more texture and crunch to this granola. If you’re nut free, you can easily leave them out and sub more coconut or even sliced tigernuts. It’s really just an extra layer of flavor if you tolerate it.
There’s only 1 tbsp of maple syrup for the entire batch which is much less than most recipes. The syrup helps make it stick and add more flavor, but if you’re trying to scale back on sugar, you can try adding more coconut oil instead.
What To Pair Grain Free Granola With
There are tons of ways you can eat this grain free granola! Here are just a few ideas…
- Use it to top a smoothie bowl
- Add it to a yogurt bowl
- Add it to a grain free oatmeal bowl
- Eat it by itself
- Another special recipe to come!
Now, let’s make it!!
Grain Free Blueberry Coconut Granola (Paleo & AIP)
- 1 1/2 cup coconut chips
- 1/2 cup chopped raw almonds (sub more coconut or sliced tigernuts for AIP)
- 1/3 cup baked apple chips
- 1/3 cup dried blueberries
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 2 tsp cinnamon
- 1/2 tsp sea salt
- Preheat the oven to 350 F and line a baking sheet with parchment paper
- Pour all of the dry ingredients into a mixing bowl and combine
- Add in the coconut oil and maple syrup and stir to evenly coat
- Spoon the mixture out onto the baking sheet and bake for 8-10 minutes
- Remove from the oven and allow to cool
- Store in the fridge for up to a week and serve over coconut yogurt, or as a snack by itself
I hope you love this grain free granola as much as I do!! If you make it, but sure to tag me on Instagram and let me know how you like it!
Stay tuned for more Back to School Recipe fun, and another special recipe that features this granola .
If you read any women’s health magazines, you would think that hummus is one of the most essential foods for health. It’s paired with chips as a side with veggies, as a snack, or on a pita wrap at lunch. Seriously, what is it with “diet” food and hummus? But being a diet magazine lover for years, I jumped on the hummus bandwagon and never looked back. I ate in constantly seeing it as the perfect healthy snack. And really, for most folks in moderation, there’s nothing wrong with a little bit properly prepared hummus… it certainly isn’t unhealthy, especially when comparing it to most snacks. However, when I realized I had issues with sesame, and cut legumes out of my diet like so many of us do, hummus went out the window.
Hummus is delicious, you guys. I miss it. I miss dipping crackers in it, I miss eating it with veggies, and I miss having all of these super cute little single serve packs to throw in my lunch box on the go. With more and more folks going Paleo, Whole 30, and AIP, I know I’m not alone in this grievance over the loss of hummus. So, why not make a yummy alternative? This Avocado Cauliflower Hummus was just the thing! It’s Whole 30 compliant, Paleo, AIP, and the perfect substitute for all of my hummus dreams.
Why I Love This Avocado Cauliflower Hummus…
1. It’s Whole 30, Paleo, and AIP
First, why isn’t hummus compliant with these protocols? Legumes are the main one to call out. Chickpeas (which I honestly still really love) are legumes and not compliant on a AIP, Paleo or Whole 30 protocol because of lectins which harm gut health. I tend to stay in favor of legumes for many folks if they’re properly soaked and prepared rather than just taken out of a can. Regardless, this is a good options if legumes are out of your diet right now.
The other limiting factor with traditional hummus is Tahini. Tahini is a sesame paste that’s compliant for a Paleo and Whole 30 diet, but not AIP because sesame is a seed. For me, I do much better without sesame, so this was a necessary recipe for myself, and all of us who have issues with sesame.
2. It’s full of healthy fat
One of the reasons that hummus is so popular in Women’s Health magazines is because it’s a clean, healthy fat. Sesame is a good fat, and if hummus is actually made with olive oil, (and not canola oil) that’s a healthy fat as well.
This recipe is the same in that it still uses olive oil, and swaps out the tahini with avocado, another delicious healthy fat. These fats give the hummus tons of flavor, and help keep it filling.
3. It’s the perfect party side dish or healthy snack
This hummus is great to bring along to a party, or eat on your own as a healthy snack. I like to pair it with…
- Sliced carrots
- Sliced cucumbers
- Simple mills crackers (pictured in this recipe… they’re not AIP or whole 30)
- Plantain chips (not Whole 30)
So good, and such a nice change of pace from the typical compliant snacks!
Avocado Cauliflower Hummus (Whole 30, Paleo, AIP)
- 1 head cauliflower, steamed and cooled
- 1 large avocado
- 1/4 cup + 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1 tsp onion powder
- Fresh cilantro
- Add the cauliflower to a food processor and set to puree
- Add in the avocado, lemon juice, 1/4th cup of olive oil, salt, garlic, and onion
- Puree until creamy
- Remove from the food processor and chill for 25-30 minutes in the fridge
- Top with 1 tbsp of olive oil and fresh cilantro
- Serve with compliant cracker (Simple Mills almond flour crackers pictured... not AIP or Whole 30) or fresh veggies