Cauliflower Gnocchi (Paleo, AIP, Vegan, Trader Joe’s Copycat)

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.

Sauce options to eat with the gnocchi…

Protein options

 

The Ingredients You’ll Need for the Cauliflower Gnocchi

 

Cauliflower

You’ll need four cups of cauliflower, which is about one big head of cauliflower. From there, you’ll rice it in a food processor and boil it.

Cassava flour

Cassava flour is a grain free flour that’s similar to all-purpose flour. It helps give structure to the gnocchi and make it nice and pillowy!

Arrowroot starch

The Trader Joe’s cauliflower gnocchi uses potato starch, but arrowroot starch is a great alternative.

Olive oil

This helps prevent the gnocchi from sticking and give it a nice flavor.

Lemon & parsley

This is technically optional if you choose to use a different sauce, but if you want a super simple side dish, just adding some lemon and herbs ties the gnocchi together!

 

The Process

First, chop the cauliflower using a food processor…

 

Next, cook the cauliflower and strain it using a nut milk bag, cheesecloth, or clean kitchen cloth to remove all excess liquid.

cauliflower strained

Mix with the flour to form a dough. Take a small handful of dough at a time and roll into a rope. Slice into small gnocchi pieces and set aside.

Gnocchi in process

Boil the gnocchi in batches and remove when they begin to float. Coat with olive oil to prevent from sticking, and bake in the preheated oven to crisp the gnocchi. 

Serve the gnocchi as desired as a main dish with a hearty sauce and a protein, or simply with some olive oil, lemon and chopped herbs like parsley or basil. 

 

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Cauliflower Gnocchi (Paleo, AIP, Vegan, Trader Joe’s Copycat)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
Scale

Ingredients

  • 4 cups cauliflower, minced using a food processor
  • 1/2 cup cassava flour
  • 1/4 cup arrowroot starch
  • 1 tsp sea salt
  • 2 tbsp olive oil, divided

Optional

  • 2 tbsp olive oil
  • Juice of half a lemon
  • 1 tbsp parsley, chopped

Instructions

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Mix the cassava flour and arrowroot starch with the cauliflower and fold until a dough forms.
  5. 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.
  6. 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.
  7. 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.
  8. Top with optional olive oil, lemon, and chopped parsley, or other sauce if desired.
  • Category: Sides
  • Method: Baked
  • Cuisine: Italian

caulfilower gnocchi

PF Chang’s Chicken Lettuce Wraps (Paleo, Whole30, AIP)

These chicken lettuce wraps are the perfect healthier PF Chang’s copycat! They’re paleo, whole30, and AIP compliant.

Pf Chang's lettuce wraps

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!

asian lettuce wraps

The Ingredients You’ll Need For the PF Chang’s Copycat Lettuce Wraps

 

Ground chicken

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.

Coconut aminos

This is a soy-free soy sauce substitute

Blackstrap molasses

You can omit this sweetener if you’re on a whole30, or use coconut sugar if you don’t have molasses on hand.

Butter lettuce

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.

Asian Lettuce Cups

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PF Chang’s Chicken Lettuce Wraps (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

These chicken lettuce wraps are the perfect healthier PF Chang’s copycat! They’re paleo, whole30, and AIP compliant.


Scale

Ingredients

For the sauce

  • 1/3 cup coconut aminos
  • 1 tbsp almond butter (omit for AIP)
  • 1 tbsp blackstrap molasses (omit for Whole30)
  • 2 tsp apple cider vinegar
  • 2 tsp avocado oil

For the lettuce wraps 

  • 1 tbsp avocado oil
  • 1 lb ground chicken
  • 1/2 tsp sea salt
  • 1/2 medium white onion, diced fine
  • 1 thumb ginger, grated
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, diced fine
  • 1/2 cup water chestnuts (omit for AIP to avoid citric acid)
  • 2 tbsp green onion, chopped
  • 1 head butter lettuce

Instructions

  1. Combine the ingredients in a small bowl and whisk together. Season to taste and set aside.
  2. Using a large deep skillet, heat the avocado oil on medium heat.
  3. Add the ground chicken and salt. Cook through and use a wooden spoon to crumble the chicken.
  4. Add the onion, garlic, ginger, and mushrooms and cook for 5-6 minutes until the vegetables soften.
  5. Pour in the majority of the sauce, leaving some to serve on the side, along with the water chestnuts and green onion. Stir to combine and cook for another 1-2 minutes.
  6. Serve the ground chicken mixture in a bowl with a serving spoon along with the butter lettuce leaves washed and separated, and extra sauce on the side.
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 278
  • Sugar: 8.2g
  • Fat: 11.2g
  • Carbohydrates: 15g
  • Fiber: 2.5g
  • Protein: 29.5g

Lettuce Wraps

Sweet Potato Everything Bagel Chips (Healthy, Paleo)

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These sweet potato everything bagel chips are the ultimate crunchy snack! They’re a healthy paleo chip made with everything bagel seasoning.

sweet potato everything bagel chips

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!

sweet potato chips

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

Sweet potato

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

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…

Cream cheese dip

This is an optional addition, but it’s really fun to dip these in cream cheese! You can use a dairy-free cream cheese like kite hill, or make your own as seen below.

 

Sweet potato bagel chips

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Sweet Potato Everything Bagel Chips (Healthy, Paleo)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x

Description

These sweet potato everything bagel chips are the ultimate crunchy snack! They’re a healthy paleo chip made with everything bagel seasoning.


Scale

Ingredients

Sweet potato bagel chips

Dairy-free cheese dip (optional) (sub Kite Hill Cream Cheese for a shortcut if tolerated)

  • 1/4 cup coconut cream
  • 1 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 1/4 tsp sea salt

AIP everything bagel seasoning blend (AIP option)


Instructions

For the sweet potato bagel chips

  1. Preheat the oven to 400 F and line two baking sheets with parchment paper.
  2. Wash the sweet potatoes well and scrub the skin to remove any impurities.
  3. Using a mandoline slicer, carefully slice the sweet potatoes on a 1/8″ setting.
  4. 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.
  5. 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.
  6. Place in preheated oven and bake for another 10 minutes, or until crisped to liking.
  7. Serve with cream cheese dip if desired.

For the cream cheese dip

  1. Combine all of the ingredients and stir until well combined. Season further to taste.

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 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!!

  • Category: snacks
  • Method: Baked
  • Cuisine: American

sweet potato bagel chips

Paleo Lemon Blueberry Banana Bread (Gluten Free, Vegan, AIP)

This paleo lemon blueberry banana bread is the perfect springtime treat! It’s paleo, gluten-free, and AIP compliant.

Blueberry banana bread

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.

banana bread

 

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 flour

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

Coconut flour is harder to swap as its purpose in this recipe is to absorb any excess moisture from the banana.

Coconut oil

Coconut oil is the fat source for this bread.

Blueberries

Can’t do it without fresh blueberries!

Coconut butter

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.

 

lemon blueberry banana bread

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Paleo Lemon Blueberry Banana Bread (Gluten Free, Vegan, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 9 servings 1x

Description

This paleo lemon blueberry banana bread is the perfect springtime treat! It’s paleo, gluten-free, and AIP compliant.


Scale

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 F and line a loaf pan with parchment paper lightly greased with coconut oil.
  2. Using a blender, blend the yellow plantain and bananas until fully mashed. Set aside.
  3. Combine the tigernut flour, coconut flour, baking soda, and coconut sugar and mix.
  4. 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.
  5. 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.
  6. Transfer to a cooling rack and allow to cool completely.
  7. 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.

Notes

The best method to melt coconut butter is a double boiler method to avoid burning.

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

Carrot Bacon Breakfast Fritters (Paleo, Whole30, AIP)

These carrot bacon breakfast fritters are a delicious and unique breakfast! They’re paleo, whole30, and easy to make egg-free and AIP.

Carrot Breakfast Fritters

 

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.

Carrot Breakfast Fritters

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

 

Shredded carrots

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

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

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.

 

Breakfast fritters

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Carrot Bacon Breakfast Fritters (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 fritters 1x

Description

These carrot bacon breakfast fritters are a delicious and unique breakfast! They’re paleo, whole30, and easy to make egg-free and AIP.


Scale

Ingredients

  • 2 cups carrots, grated
  • 1/2 cup leeks, finely chopped
  • 2 slices bacon, lightly cooked and chopped
  • 1/3 cup coconut flour
  • 3 tbsp arrowroot starch
  • 1 clove garlic, minced
  • 2 tsp chives, sliced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 tbsp avocado oil
  • 2 eggs (sub gelatin eggs for AIP- see below)
  • Avocado mayo for topping (optional)

For the gelatin eggs (AIP egg substitute)

  • 1/2 cup water
  • 2 tbsp gelatin

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil.
  2. Using a large bowl, combine all of the dry ingredients and mix well.
  3. Fold in the avocado oil and eggs (or gelatin egg substitute) and mix until a slightly wet dough forms.
  4. Form the mixture into small slightly flattened carrot fritters (you should have about 8) and place them on the baking sheet
  5. Bake in the preheated oven for 25-30 minutes, carefully flipping halfway through.
  6. 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.

Notes

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.

  • Category: breakfast
  • Method: baked
  • Cuisine: global

Carrot Bacon Breakfast Fritters