Mango Shrimp Ceviche (Paleo, Whole30, AIP)

This mango shrimp ceviche is a delicious and easy dish to make this summer! It’s a healthy appetizer or main dish that’s paleo, whole30, and can be modified for AIP.

What is ceviche?

Ceviche is a delicious, light, fresh, and healthy summertime dish! It’s made with raw fish that’s cured in lime juice and mixed with red onion, avocado, and jalapeno. It’s perfect for making for an appetizer to serve with chips, or over greens as a salad.

Ceviche is typically made to be fairly spicy, but this mango ceviche is on the sweeter side and is made nightshade free. You could add jalapeno, but it’s not necessary for this yummy dish!

 

How to make shrimp ceviche

  • Clean the shrimp, slice it in half, and then chop into small bite-sized slices.
  • Marinate the shrimp in lime juice and set in the fridge for one hour. Yes, the acid in the lime juice cooks the shrimp!
  • Remove the shrimp from the fridge and
  • Mix in the mango, red onion, diced avocado, salt, pepper, and top with cilantro.
  • Serve fresh with plantain chips, over a salad, or with tacos!

Tips & tricks for great ceviche

Use fresh shrimp.

The shrimp is really the star here, so you’ll want to use shrimp you bought that day.

Eat it with plantain chips or in tacos!

If you’re not on a whole30, you can eat it with plantain chips or grain free chips of your choice. I also love to use it as a base for tacos. You can also serve it over greens for a super flavorful salad.

The Ingredients for Ceviche

Shrimp

I love to use small key west shrimp for this recipe. Ceviche is made with raw fish as the acid from the lime juice cooks the shrimp. However, if you’d prefer to pre-cook it, you can use cooked shrimp and just use less lime juice to marinate the shrimp.

Lime juice, lemon juice and orange juice

Technically you can just use the lime juice, but adding the other juices adds some more depth of flavor!

Mango, red onion and avocado

Cilantro 

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Mango Shrimp Ceviche


  • Author: Michelle
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1 lb raw shrimp, peeled and deveined (see notes)
  • 1/2 cup lime juice
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 small red onion, diced
  • 1/2 cup mango, diced
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp cilantro, chopped
  • 1 small avocado, diced
  • Optional- Japaleno, seeds removed and minced (omit for AIP)

Instructions

  1. Slice the shrimp vertically in half, and slice again into bite-sized pieces.
  2. Add the shrimp to a large bowl and pour in the lime juice, lemon juice, and orange juice. Make sure that the shrimp is fully submerged. Mix well and cover. Allow marinating in the fridge for 1 hour. The shrimp should turn pink.
  3. Remove from the fridge and mix in the red onion, mango, salt, pepper, cilantro, and optional jalapeno if using.
  4. Gently fold into the avocado.
  5. Serve with compliant chips, or over greens for a salad for whole30.

Notes

The acid from the lime juice cooks the shrimp. However, if you’d prefer to pre-cook it, you can use cooked shrimp and just use less lime juice to marinate the shrimp.

  • Category: Appetizers
  • Method: No cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 238
  • Fat: 9.6g
  • Carbohydrates: 16.8g
  • Protein: 24.6g

Keywords: ceviche

Paleo Strawberry Shortcake (AIP)

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These paleo strawberry shortcakes are a decadent and delicious summertime treat! They’re gluten free, dairy free, and AIP compliant.

Strawberry Shortcake

Who doesn’t love strawberry shortcake? It’s light and fluffy, creamy, sweet…. basically, all of the things we all love in a summertime baked good. It’s a nostalgic homemade treat that isn’t too complicated to make but is pretty and delicious enough that it feels perfect for a special occasion like parties or summer holidays. It can be made as a large layer cake that you can take a slice out of, or my favorite, like a mini individual cake for everyone to have their own!

This spring and summer, I wanted to make a paleo, gluten free, egg free, dairy free, and AIP version of this beloved dessert for those of us with food intolerances. It’s yummy enough to share with everyone regardless of whether or not they have food intolerances and isn’t too fussy to make.

 

How To Make Paleo Strawberry Shortcake

  • Slice the strawberries and mix with coconut sugar. Set in the fridge for 30 minutes while the shortcake cooks.
  • Prepare the shortcake by mixing together the dry ingredients and then folding in the wet ingredients.
  • Form the dough into 4-5 small, round biscuit shapes and bake in the oven.
  • Remove the shortcakes and allow to cool completely before slicing and adding the strawberries and coconut cream.

 

Tips & Tricks for Making Paleo Strawberry Shortcake

 

For easy coconut cream, set coconut milk in the fridge overnight and use the cream on top.

This is an easy way to get coconut cream without too much fuss, but I also like coconut cream from Thrive Market and Arroy-D.

When baking the shortcake, don’t flatten the dough too much.

It will spread a bit in the oven so make sure you make them pretty round.

Strawberry Shortcakes on Baking Sheet

 

How long will the shortcakes last in the fridge?

These are definitely best fresh! Coconut cream tends to harden, and the shortcake can get a little dense if it sits in the fridge for too long. I would for sure make these the day of and share with family and friends.

 

The Ingredients for the Strawberry Shortcake

Tapioca starch

This is the base of the shortbread. You can likely also use arrowroot starch

Coconut flour

This helps to offset some of the moisture of the coconut milk and bind the shortbread together. I have not tried to use anything other than coconut flour in this recipe.

Palm shortening

This gives the shortcake that cakey texture. Be sure to use a sustainable palm shortening! I have not tried coconut oil in this recipe.

Honey

This is used for added sweetener. I have not tried other sweeteners but maple syrup will likely work.

Coconut milk

I haven’t tried to use other milk like almond milk, but I assume this would work.

Strawberries & coconut sugar

Letting the strawberries sit in coconut sugar allows them to soften and sweeten up a bit.

Strawberries and Biscuits

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Paleo Strawberry Shortcake (AIP)


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 5 servings 1x

Description

These paleo strawberry shortcakes are a decadent and delicious summertime treat! They’re gluten free, dairy free, and AIP compliant.


Scale

Ingredients

For the strawberries

  • 2 cups strawberries, sliced
  • 1 tbsp coconut sugar

For the shortcakes

For topping

  • 1 cup coconut cream, divided
  • 1 tsp honey

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper lightly coated with coconut oil.
  2. Combine the strawberries and coconut sugar and mix to coat. Set aside in the refrigerator.
  3. Mix the coconut milk with the apple cider vinegar in a bowl and set aside for 5-10 minutes.
  4. Combine the tapioca starch, coconut flour, tigernut flour, gelatin, salt, and baking soda and mix well to combine.
  5. Cut in the palm shortening, and mix in the honey and coconut milk mixture. Stir well until a dough forms.
  6. Form the dough into 5 small, round shortcakes and place on the baking sheet.
  7. Bake in the preheated oven for 12-14 minutes. Carefully transfer to a cooling rack and allow to cool completely.
  8. Prepare the whipped topping by combining the coconut cream and honey. Set aside.
  9. Once cooled, slice the shortcakes in half and add sliced strawberries, a spoonful of coconut cream to the base of the sliced shortcake. Add the top of the shortcake and top off with more coconut cream and a strawberry slice. Serve immediately.

Notes

All nutrition facts are estimations.

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 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!!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 460

Keywords: shortcake

Barbacoa Beef (Slow Cooker, Paleo, Keto, Whole30, AIP)

This slow cooker barbacoa is an easy and delicious protein to add to burrito bowls, or make into tacos! The barbacoa is paleo, whole30 compliant, and can be adapted to be AIP.

barbacoa

What is Barbacoa?

Maybe you’ve seen barbacoa on the menu at a restaurant, in line building a burrito bowl at Chipotle, or have made it in your own home before, but it’s seriously amazing! Barbacoa is a Mexican dish that’s made from slow-cooked meat (you’ll most often see it done with beef) that’s tender and shredded to perfection. It’s made with herbs like oregano, bay leaf, and fresh cilantro, as well as beef broth, lime juice, and cumin and chilies. You can easily make this AIP by leaving out the nightshades and the cumin.

This beef barbacoa is a perfect protein for batch cooking! You can easily make on the weekend and serve in a variety of different ways like tacos, burrito bowls, or over nachos. You can easily adapt this simple protein to make it paleo, AIP, whole30, and keto depending on how you serve it. And the best part? It’s simply made in the slow cooker!

 

How to make Barbacoa in the Slow Cooker

  • Slice the chuck roast into 6-8 large chunks. If desired, sear in a pan.
  • Add all of the ingredients to the slow cooker and stir well to coat the roast.
  • Set the slow cooker to high for 4 hours, or low for 6-8 hours.
  • Once the meat easily shreds, the barbacoa is done and ready to serve!

slow cooker barbacoa

Ingredients for Barbacoa Beef

Chuck Roast

You’ll slice the chuck roast into 6-8 slices.

Beef broth & lime juice

 

Fresh garlic, onion, bay leaves & oregano

Cumin & chipotle

You can easily make this nightshade free and AIP and omit these ingredients. If you want to keep it AIP and add more spice, you can try adding some horseradish!

Fresh cilantro

Barbacoa tastes amazing with topped with fresh cilantro!

How to Serve the Barbacoa

  • Make burrito bowls! Seriously, this barbacoa would be so good on a chipotle style burrito bowl. This is an easy way to make it paleo, whole30, and keto when it’s served over cauliflower rice.
  • Make tacos. You can use a lettuce wrap to keep it low carb and whole30. Or, you can use siete tortillas for a grain-free option, or make homemade cassava tortillas for an AIP option.

barbacoa tacos

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Barbacoa Beef (Slow Cooker, Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 15 minutes
  • Yield: 8 servings 1x

Description

This slow cooker barbacoa is an easy and delicious protein to add to burrito bowls, or make into tacos! The barbacoa is paleo, whole30 compliant, and can be adapted to be AIP.


Scale

Ingredients

  • 3 lb beef chuck roast
  • 1 small onion, diced
  • 56 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tsp cumin (omit for AIP)
  • 2 tsp chipotle powder (omit for AIP – see notes)
  • 3 bay leaves
  • 3/4 cup beef broth
  • 1/4 cup fresh lime juice
  • 1 tbsp apple cider vinegar

For serving

  • 2 tbsp fresh cilantro, chopped
  • Fresh lime wedges
  • Diced avocado
  • Diced red onion

Instructions

  1. Slice the chuck roast into 6-8 large chunks and set at the bottom of the slow cooker.
  2. Add the garlic, onion, and seasonings and mix well to evenly coat the chuck roast.
  3. Pour in the broth, lime juice, and apple cider vinegar.
  4. Cover the slow cooker and set to high for 4 hours or low for 6-8 hours until the chuck roast easily shreds with a fork.
  5. Remove the bay leaves from the slow cooker and shred the barbacoa.
  6. Add fresh cilantro and other toppings serve over burrito bowls with cauliflower rice for a low carb and whole30 option, or in taco shells like Siete tortillas for a grain free option, or homemade cassava tortillas for an AIP option.

Notes

To add nightshade free spice for AIP, add 1-2 tsp of horseradish powder.

  • Category: Proteins
  • Method: Slow Cooker
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 237
  • Fat: 8.7g
  • Carbohydrates: 3.9g
  • Protein: 34.1g

Keywords: barbacoa

Beef Barbacoa

 

Ground Beef Stir Fry (Paleo, Whole30, AIP)

This ground beef stir fry is easy, delicious and cost effective! It’s made without soy or gluten and is paleo, whole30, AIP, and easy to make keto.

ground beef stir fry in pan

Who doesn’t love good stir fry? It’s easy, fast, and you can pack a lot of flavor and vegetables into just one pan. It’s a great way to use up leftovers and it’s a meal that everyone can enjoy.

Beef stir fry is one of my favorite meals, like this Mongolian beef stir fry, but it can get a little expensive. Can’t you just do it with ground beef to make it cheaper and easier? Yes! I’m going to show you how to do just that, while still keeping it healthy, paleo, whole30, AIP, and keto!

 

How to Make Ground Beef Stir Fry

  • Using a large pan to brown the ground beef and set it aside.
  • Cook garlic and ginger under fragrant.
  • Add the rest on the vegetables and cook to soften.
  • Add the ground beef back in along with the coconut aminos and green onion and enjoy!

It’s really that easy! No fuss, just a simple and nourishing meal to make when you want something healthy and yummy but low maintenance.

 

What Vegetables to Put in a Ground Beef Stir Fry

You can really get creative with this stir fry! Choose what you have on hand, whatever you love, or whatever is on sale. There are really a lot of options. Here are just a few ideas of what you can use…

  • Green cabbage
  • Bok choy
  • Onions
  • Carrots
  • Broccoli
  • Zucchini
  • Mushrooms
  • Etc!

If you’re keto, you just have to be cognizant of the vegetables you’re adding and the amounts you’re using.

Tips & Tricks for Making An Easy Ground Beef Stir Fry

 

Get a good quality ground beef! 

It’s still a cheaper cut of beef even if it’s higher quality, and you’ll really taste the difference in a stir fry like this.

Adjust seasonings to taste. 

We all have different tastes when it comes to things like garlic and ginger. It’s best to go with your own palette.

 

ground beef stir fry in bowl

The Ingredients You’ll Need for this Recipe

  • Ground Beef
  • Cabbage, zucchini, carrots, and broccoli
  • Garlic and ginger
  • Coconut aminos. This is a soy sauce substitute that’s soy free!

 

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Ground Beef Stir Fry (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3 servings 1x

Description

This ground beef stir fry is easy, delicious and cost effective! It’s made without soy or gluten and is paleo, whole30, AIP, and easy to make keto.


Scale

Ingredients

  • 1 lb ground beef
  • 1 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 thumb ginger, grated
  • 2 cloves garlic, minced
  • 1/2 cup carrots, shredded
  • 1 small zucchini, chopped into half moons
  • 1 cup broccoli florets
  • 1 1/2 cup green cabbage, shredded
  • 3 tbsp coconut aminos
  • 2 tsp apple cider vingar
  • 1 tbsp green onion, sliced

Instructions

  1. Using a large deep skillet, brown the ground beef over medium heat. Season with salt and pepper and use a wooden spoon to thoroughly crumble. Set the ground beef aside and drain the excess fat, leaving about 2 tbsp in the pan.
  2. Using the same pan, saute the garlic and ginger until fragrant.
  3. Add the carrots, zucchini, and broccoli and cook for 5-6 minutes or until lightly crisp and softened, adding more fat to the pan if needed.
  4. Incorporate the cabbage and cook for 2-3 minutes or until the cabbage has wilted and softened.
  5. Add the ground beef back to the stir fry along with the coconut aminos apple cider vinegar. Stir to cook for another 2 minutes to reheat and allow the flavors to combine.
  6. Serve topped with sliced green onion.

Notes

All nutrition facts are estimates and will vary .

  • Category: one pot meals
  • Method: Stir fry
  • Cuisine: Asian inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Fat: 4.8g
  • Carbohydrates: 7.9g
  • Fiber: 2.1g
  • Protein: 35.2g

Keywords: stir fry, ground beef stir fry

ground beef stir fry

Sugar Cookie Fruit Pizza (Gluten free, Paleo, AIP, Healthier)

This sugar cookie fruit pizza is a seriously decadent and delicious treat! It’s perfect for parties, cookouts, and sharing with family and friends. This sugar cookie is allergen friendly, paleo, gluten free, egg free, nut free and AIP.

sugar cookie fruit pizza

Literally, anything with “pizza” in the name is delicious. Of course, actual pizza is the actual best, and cookie pizza is a close second. But sugar cookie fruit pizza? Now that’s what’s up.

I thought about making sugar cookie fruit pizza when I was brainstorming what I was going to make for gatherings this season. I love seasonal fresh fruit, but I also love upleveling a bit to make it more decadent. That’s where this sugar cookie fruit pizza comes in!

 

How to Make Sugar Cookie Fruit Pizza

  • Combine the ingredients for the sugar cookie (listed below).
  • Bake the sugar cookie and remove from the oven, being careful to not break the cookie. Allow to fully cool.
  • Add the frosting (or prepare fresh frosting) and add to the cookie.
  • Arrange the fruit on top and slice!

 

fruit pizza slice

Tips & Tricks to Make Sugar Cookie Fruit Pizza

Make sure the cookie is completely cooled. 

You definitely don’t want melted frosting if you’re using the frosting recipe I’ve listed here.

Take a shortcut with a premade frosting

If you want to keep it healthier, I love to use Simple Mills frosting!

Slice it very carefully!

This isn’t like a typical cookie pizza that you’d buy from the store that’s super soft. It’s got a bit of a crisp to it, so it can more easily break. Slice it very carefully with a pizza roller. However, if it does break at all, it’s still delicious 🙂

 

The Ingredients for this Sugar Cookie Fruit Pizza

Tigernut flour

This is a nut free flour that is paleo and AIP. I have not tried other flours, but almond flour would be the closest swap.

Tapioca starch

You can likely also use arrowroot starch.

Gelatin

This helps to bind the cookie. Collagen cannot be swapped for gelatin. 

Palm shortening

This makes the frosting and give the cookie that signature cookie texture!

For the frosting- Palm shortening, coconut cream & honey

fruit pizza

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Sugar Cookie Fruit Pizza (Gluten free, Paleo, AIP, Healthier)


  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

This sugar cookie fruit pizza is a seriously decadent and delicious treat! It’s perfect for parties, cookouts, and sharing with family and friends. This sugar cookie is allergen friendly, paleo, gluten free, egg free, nut free and AIP.


Scale

Ingredients

For the cookie

For the frosting & topping

  • 1/3 cup palm shortening
  • 1/4 cup coconut cream
  • 2 tsp light-colored honey
  • 1/2 cup strawberries, sliced
  • 2 kiwis, sliced into half moons
  • 1/4 cup grapes, sliced in half
  • 1/4 cup blueberries
  • 2 tsp lemon zest

Instructions

For the cookie

  • Preheat the oven to 350 F and line a baking sheet with parchment paper. Very lightly grease with coconut oil or other. Set aside.
  • Using a large mixing bowl, combine the dry ingredients.
  • In a separate bowl, cream together the palm shortening and maple syrup. Add the mixture into the flour mixture and stir in the vanilla extract until the ingredients are combined and a dough is formed.
  • Add the dough to the baking sheet and form it into an 8″ round crust that’s about 1/4″ thick.
  • Bake in the preheated oven for 12-13 minutes or until the edges are lightly golden brown.
  • Remove from the oven and allow to cool completely. Don’t touch it before it cools or it may break!

For the toppings

  • Combine the ingredients of the frosting in a bowl and mix well.
  • Use a spoon or rubber spatula to carefully frost the cookie.
  • Arrange the fruit in a circular pattern starting with a strawberry outer ring, then kiwi, then grapes, and finally blueberries in the center. Top with lemon zest.

To serve

  • Use a pizza roller to very carefully slice the cookie. Go slowly to avoid breaking, but if any breaking happens, it’s still delicious! 🙂

Notes

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 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!!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: fruit pizza

sugar cookie fruit pizza