This cauliflower gnocchi is a delicious comforting dish made with minimal ingredients! It’s gluten-free, paleo, vegan, and autoimmune protocol compliant.
Do you remember when frozen cauliflower rice first came out at Trader Joe’s? People were going nuts, and stores were selling out. I was literally buying 7 bags at a time! Frozen cauliflower rice is a bit less of a commodity these days, but now their cauliflower gnocchi is all the rage! I was so excited about trying it but was disappointed to see it had potato starch which I have an intolerance to. So if you’re like me and have a nightshade intolerance, or you just don’t have a Trader Joe’s near you, you’ve probably felt left out like me.
Luckily, this cauliflower gnocchi is fairly simple to make with minimal ingredients! This recipe is gluten and grain free, paleo, AIP, and vegan.
How to eat the Gnocchi
Think of gnocchi like pasta! It’s great to eat with a sauce, some vegetables, and a protein.
Preheat the oven to 400 F and line a large baking sheet with parchment paper.
Add the minced cauliflower to a large pot and fill about two-thirds of the way with water. Bring to a low simmer on medium-low heat and simmer for 7 minutes.
Remove from heat and allow to cool before pouring the cauliflower through a nut milk bag or cheesecloth. Squeeze to remove all of the excess water and pour the cauliflower into a bowl.
Mix the cassava flour and arrowroot starch with the cauliflower and fold until a dough forms.
Take a handful of dough at a time and roll into a long rope onto a clean surface. Slice into gnocchi pieces that are about 3/4″ long. Set aside.
Fill a large pot halfway with water and add salt. Bring to a low boil and boil the gnocchi in two batches. Use a slotted spoon to remove once the gnocchi begins to float. Place in a bowl and coat with about 2 tbsp of olive oil to prevent sticking.
Add the gnocchi to the baking sheet and bake in the preheated oven for 20 minutes, flipping the gnocchi halfway through. Remove from the oven.
Top with optional olive oil, lemon, and chopped parsley, or other sauce if desired.
These chicken lettuce wraps are the perfect healthier PF Chang’s copycat! They’re paleo, whole30, and AIP compliant.
I was always an unhealthy eater as a kid, and never really wanted to eat any meat or vegetables. That’s why the first time that I ate lettuce wraps at PF Chang’s really stands out to me! They bring out this big platter of ground chicken, iceberg lettuce cups, and an array of sauces to make your own combination. Seriously, it’s delicious. I was sad once I went soy and gluten free and wouldn’t be able to enjoy that anymore!
Luckily, PF Chang’s lettuce wraps are so easy to duplicate at home! With the right ingredients, you can easily make them paleo, whole30, and AIP compliant. Not only will they taste just as good, but they’re really not hard to make at all. Say hello to a new favorite!
The Ingredients You’ll Need For the PF Chang’s Copycat Lettuce Wraps
Ground chicken is what’s traditionally in these lettuce wraps, but you can also use ground pork or turkey. If you can’t find the ground chicken in the grocery store, you can simply make your own in the food processor.
Mushrooms & water chestnuts
I love using water chestnuts in stir fry’s, but I haven’t ever been able to find them without citric acid. So if you’re AIP, leave out the water chestnuts to avoid the citric acid.
Green onion, garlic, and ginger
Classic flavors for an Asian recipe.
This is a soy-free soy sauce substitute
You can omit this sweetener if you’re on a whole30, or use coconut sugar if you don’t have molasses on hand.
You can use butter lettuce for the wraps, as well as iceberg lettuce or romaine.
How To Serve This Recipe
The lettuce can easily get soggy quickly, so you’ll want to serve all of the components separately and let any guests build their own lettuce wraps. Simply set out the ground chicken with a serving spoon along with the prepped and washed lettuce cups, and extra sauce on the side with a spoon.
These sweet potato everything bagel chips are the ultimate crunchy snack! They’re a healthy paleo chip made with everything bagel seasoning.
Oh yes, I went there! When I first saw everything but the bagel seasoning popping up at stores like Trader Joe’s in tons of different recipes, the wheels in my mind started turning. As a native New Yorker, I’ve had my fair share of everything bagels covered with cream cheese, as well as a bags of crunchy bagel chips. So, why not recreate a paleo version of bagel chips?!
These everything bagel sweet potato chips have the classic flavor of everything bagel, on a starchy, crunchy sweet potato chip. It’s reminiscent of everything you love about everything bagels and bagel chips, but made with all real food!
You can eat these sweet potato chips by themselves, or you can dip them in a cream cheese dip like kite hill almond milk cream cheese or the homemade version that I’ve included with the recipe.
The Ingredient’s You’ll Need For The Sweet Potato Bagel Chips
You’ll want to choose a big, round sweet potato that’s fairly evenly shaped in order to have nice big chips! I tend to dig through the sweet potatoes a bit longer
Avocado oil is a great neutral-tasting oil that’s good for high heat. I haven’t tried other oils, but I think this is the best choice for the chips.
Everything but the bagel seasoning
This seasoning has been all of the rage recently! You can get it at Trader Joe’s, or you can get similar versions online like this.
If you want to make an AIP version without the seeds, here’s what you can use to make your own…
Preheat the oven to 400 F and line two baking sheets with parchment paper.
Wash the sweet potatoes well and scrub the skin to remove any impurities.
Using a mandoline slicer, carefully slice the sweet potatoes on a 1/8″ setting.
Lay out the sweet potato chips on the baking sheets and evenly spaced. Coat each side with 2 tbsp of avocado oil. Top one side of the chips with 1 1/2 tbsp of the everything bagel seasoning.
Bake in the preheated oven for 10 minutes. Remove from the oven and carefully flip with tongs. Add the remainder of the bagel seasoning to the other side of the chips.
Place in preheated oven and bake for another 10 minutes, or until crisped to liking.
Serve with cream cheese dip if desired.
For the cream cheese dip
Combine all of the ingredients and stir until well combined. Season further to taste.
The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting. Thank you so much!!
This paleo lemon blueberry banana bread is the perfect springtime treat! It’s paleo, gluten-free, and AIP compliant.
Lemon and blueberry are one of my favorite flavor combinations! It’s light, refreshing and tastes good in so many different recipes. Whenever springtime rolls around I’m already thinking about what lemon blueberry treats I’m going to make.
This year, I wanted to marry some favorites all in one with this paleo lemon blueberry banana bread! Banana bread is always welcome in my book, and adding the lemon blueberry flavors to the bread just takes it to the next level.
Not only is this bread grain free, gluten free, and AIP, it also happens to be egg free and vegan! It’s a great treat to bring along to a springtime gathering to share with friends and family who follow all different types of diets! Oh, and it’s nut free too as an added bonus.
The Ingredients for the Blueberry Lemon Banana Bread (& possible substitutions)
Bananas and plantains
Ripe bananas are what you’ll need for this bread, but plantain is a secret ingredient! Plantain is the starchier cousin to banana, and through they’re similar, they can’t be swapped 1:1 in this bread. Since this bread is missing gluten, grains, and eggs, the plantain really helps give it more of a structure. I haven’t tried making this bread without plantain, but if you choose to do so, you may need an egg substitute to add more structure.
Tigernut is not a nut, but a tuber. You may be able to use cassava for this recipe (though I haven’t tried it), and if you can likely use almond flour if you tolerate nuts.
Coconut flour is harder to swap as its purpose in this recipe is to absorb any excess moisture from the banana.
Coconut oil is the fat source for this bread.
Can’t do it without fresh blueberries!
Coconut butter is different than coconut oil and is used to make the glaze on the bread. You’ll need melted coconut butter for the glaze,
Lemons & lemon zest
You’ll use both lemon juice and fresh lemon zest for the glaze of the bread to give it that fresh lemon flavor.
This paleo lemon blueberry banana bread is the perfect springtime treat! It’s paleo, gluten-free, and AIP compliant.
1 yellow plantain
3 bananas, ripe
3/4 cup tigernut flour
1/4 cup coconut flour
1/2 tsp baking soda
2 tbsp coconut sugar
3 tbsp coconut oil
Zest of half a lemon
1 cup blueberries
For the glaze
1/4 cup coconut butter, melted (see notes)
2 tbsp coconut oil, melted
2 tsp light-colored honey (sub maple syrup for vegan)
1 tbsp lemon juice
Zest of half a lemon
Preheat the oven to 400 F and line a loaf pan with parchment paper lightly greased with coconut oil.
Using a blender, blend the yellow plantain and bananas until fully mashed. Set aside.
Combine the tigernut flour, coconut flour, baking soda, and coconut sugar and mix.
Fold in the plantain and banana mixture, coconut oil, and lemon zest to form a dough. Carefully mix in the blueberries, being careful not to pop them.
Pour the batter into the prepared loaf pan and bake in the preheated oven for 35-40 minutes or until a toothpick can be inserted and comes out clean.
Transfer to a cooling rack and allow to cool completely.
For the glaze, combine the melted coconut butter, oil, honey, and lemon juice and stir to combine. Pour over the bread and top with lemon zest. Allow to harden in the fridge for 5-10 minutes before slicing and serving.
The best method to melt coconut butter is a double boiler method to avoid burning.
These carrot bacon breakfast fritters are a delicious and unique breakfast! They’re paleo, whole30, and easy to make egg-free and AIP.
When transitioning to a grain free diet, one of the most challenging meals to replace is breakfast! We’re all so used to grain and sugar heavy breakfasts like cereal, oatmeal, toasts, and so forth. It gets even harder when you’re egg-free on top of that. Sure, breakfast hashes are great, but it gets a little old after a while. Sometimes you just want something fun and different.
These carrot bacon breakfast fritters are a fun, simple and filling grain free breakfast. They’re paleo, whole30, and can even be made to be egg free and AIP. I’m a big fan of egg free breakfasts and this may become one of my new favorites. These fitters are lightly crispy on the outside, and soft on the inside which makes them perfect in my book.
They’re packed with vegetables, a smoky bacon flavor, and can be eaten by themselves or with a creamy avocado mayo for some more healthy fats and flavor. Yes, please!
The Ingredients You’ll Need for the Carrot Bacon Breakfast Fritters
I like getting pre-shredded carrots and just giving them a quick whirl in the food processor to get them a bit finer, but you can also use whole carrots in a food processor to shred them, or even a grater.
Bacon adds some fat and protein to these fritters, and a smoky delicious flavor. You’ll want to use slightly undercooked bacon for this recipe as it will cook further in the fritters.
Leeks & garlic
Leeks have a similar flavor to onions but are a bit milder. They help to mix it up a bit from always using onions in everything and add some new nutrient profiles as well. Fresh garlic also adds a nice flavor to the fritters.
Coconut flour & arrowroot starch
These act as binders in the recipe to hold the fritters together. Coconut flour helps to absorb some excess moisture, so I haven’t tried swapping it for other flours. As for the arrowroot starch, you can likely swap tapioca starch in its place if you don’t have arrowroot on hand.
Avocado oil can be swapped out for other fats like coconut oil in this recipe.
Eggs (or gelatin eggs)
If you’re egg-free like me, you can use gelatin eggs for this recipe.
Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil.
Using a large bowl, combine all of the dry ingredients and mix well.
Fold in the avocado oil and eggs (or gelatin egg substitute) and mix until a slightly wet dough forms.
Form the mixture into small slightly flattened carrot fritters (you should have about 8) and place them on the baking sheet
Bake in the preheated oven for 25-30 minutes, carefully flipping halfway through.
Remove from the oven and allow to cool before serving. Note that if you use a gelatin egg, the fritters have to cool longer to allow the gelatin egg to set.
For the gelatin egg substitute – Add the water to a small sauce pot and slowly sprinkle in the gelatin. Use a fork to gently mix in any clumps. Set aside and allow the mixture to harden for 2-3 minutes. Place the pot on the stove and turn the heat on low heat. Slowly melt the gelatin over 1-2 minutes. Immediately remove from heat once the gelatin has melted and the mixture has returned to liquid. Vigorously whisk the liquid until it becomes frothy. Pour in the crab cake mixture immediately to swap for an egg.
I'm Michelle Hoover. I'm a Nutritional Therapy Practitioner, and I live in Dallas, TX.
After being diagnosed with Hashimoto's as a teen, I turned to nutritional therapy, a real food Paleo/AIP template, and lifestyle changes to help manage my autoimmune disease and heal my body naturally. Here, I share how to make living a healthy, healing lifestyle fun with real food recipes and lifestyle changes!