These paleo thin mint cookies are the real deal! They’re the perfect treat to take you on a walk down memory lane while still being gluten free, grain free, and AIP.
Girl Scout Cookie season is awesome! There’s something about only being able to get them for a limited time combined with the fact that they’re actually delicious that makes us all fall in love. I was a girl scout, and I sold quite a bit of cookies in my day… the most in my town one year actually 😉 My mom (who was one of the troop leaders) told our troop that we had sold enough cookies to go on a camping trip and I raised my hand and asked if we could go camping in a hotel. That’s one of her favorite stories.
But back to cookies… Thin Mints were always my favorite! They’re crispy without being too hard, super chocolatey, and have a subtle minty flavor that doesn’t overpower things. So when I realized I didn’t have any Girl Scout cookie dupes on my blog yet, I knew that’s where I had to start!
These Thin Mint cookies are paleo, dairy free, soy free, gluten and grain free, and easy to make AIP!
The Ingredients You’ll Need
Tigernut is a tuber, not a nut, so these are still nut free! I have not tried another flour.
You can likely swap this for tapioca starch.
Cocoa or carob powder
You can use any cocoa powder, or swap carob for AIP.
You’ll use dry gelatin powder to help bind the cookies. You cannot sub collagen in this recipe.
I have not tried to make these coconut free, but you can try palm shortening as a swap.
You can likely use honey as well.
Peppermint extract or peppermint oil
Peppermint extract usually has added ingredients, so if you’re AIP you’ll want to use a food grade peppermint oil. Peppermint oil is a bit stronger, so be careful of the strong scent when you open it the bottle!
Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil.
Combine the dry ingredients in a mixing bowl and mix well.
Fold in the wet ingredients and mix very well until fully incorporated and dough forms.
Take a small handful of dough at a time and slightly flatten it onto the parchment. Use a 2.5″-3″ round cookie cutter to cut the cookies, using your fingers to pull away any excess dough from the sides. Repeat with all of the dough.
Bake in the preheated oven for 11-12 minutes. Very carefully transfer the parchment paper to a cooling rack. These cookies need time to set or they will break. Allow to cool and set before coating.
For the chocolate coating
Bring a pot of water to a low boil and place a metal bowl over the top of the pot. Add the ingredients for the coating to the pot and stir until fully melted and incorporated. Carefully set the bowl to the side.
Use a fork to dip one cookie at a time into the chocolate and evenly coat, allowing excess chocolate to drip off. Set aside on a cooling rack or parchment paper to harden in the fridge for 30 minutes or in the freezer for about 15 minutes.
Optional- After the first coating of chocolate has hardened, use any remaining chocolate to drizzle over the tops of the cookies. Chill again to harden before enjoying.
Spaghetti squash has been a staple vegetable ever since going gluten-free in college. It’s inexpensive, easy to prepare, versatile, and of course… it’s basically vegetable pasta. I used to eat my spaghetti squash with a generous helping of tomato sauce from a jar and coat it in a thick layer of that mastery shelf stable parmesan cheese. Basically… there was only one good thing about that meal for me. Neither tomato sauce or parmesan cheese was my friend on an autoimmune paleo template to manage my Hashimoto’s, so my classic pasta dish evolved into paleo spaghetti squash chicken Alfredo that’s also AIP and dairy free!
I love this dairy free alfredo on spaghetti squash. So, what’s in it? You guessed it… cauliflower! Pair cauliflower with coconut milk, and nutrient dense bone broth and it makes for a super creamy, delicious sauce for this meal. Veggie-packed, nutrient dense, and easy!
For those of us who are healing chronic illness like an autoimmune disease with real food and nutrient density, this dish is the perfect way to mix it up while getting all of the healing goodness. I just love that it’s filled with healing superfoods like gut healing bone broth, two different kinds of veggies, pastured chicken, and healthy fat from avocado oil!
The ingredients you’ll need for this recipe
I love using spaghetti squash in dishes like this, as well as others as a pasta substitute that’s still veggie dense.
Chicken thigh or even shrimp would also be great!
Cauliflower, coconut milk, broth, garlic and nutritional yeast
Slice off the ends of the squash and continue to slice into rings. Spoon out the seeds and place on a baking sheet topped with avocado oil. Bake in the oven for 30-40 minutes, (flipping halfway through) until the strands easily pull. Pull out the strands and set the squash aside.
For the chicken
Pat the chicken dry and season well with salt and pepper on each side.
Heat the oil in a deep skillet on medium heat. Add the chicken to the pan and cook for 5 minutes on each side, or until the internal temperature reads 165 F. Set aside.
For the alfredo sauce
Add the cauliflower to a medium pot and cover with water. Place on the burner on medium-low heat and bring to a low simmer. Cover and continue to simmer for about 8-10 minutes or until cauliflower is soft. Strain the cauliflower and set aside to allow to cool slightly.
Using a small saute pan, heat the oil on low heat and saute the garlic until fragrant. Set aside.
Add the cauliflower to a high-speed blender with the garlic, coconut milk, broth, lemon juice, nutritional yeast, salt, and pepper.
To assemble the dish
Heat the avocado oil in a large skillet and add the spaghetti squash to reheat. Top with alfredo sauce, sliced chicken, and chopped parsley.
These paleo Italian chicken nuggets are flavorful and fun to dip in marinara sauce! They’re egg free, grain free, whole30, and AIP.
I’ve said it before and I’ll say it again… I love chicken nuggets. I had never met a chicken nugget that I didn’t like until I realized how unhealthy most of them were and how bad they actually made me feel! Gone were the days of going through a drive-through and grabbing some nuggets or buying the frozen bags and popping them in the oven. Have you ever had dinosaur shaped nuggets? I lived off of those for quite some time. I thought I would never have a decent chicken nugget again in my life… not true!
These Italian Chicken nuggets are crispy nuggets with a light Italian seasoning that taste amazing dipped in marinara sauce (or nomato sauce if you’re nightshade free like me. They’re made without eggs, nuts, gluten, grains or dairy and are perfect for anyone that has allergies! This recipe is paleo, AIP, and technically whole30 compliant as well. Though it’s up to your own discretion as to whether or not you want a breaded chicken on whole30.
My husband Daniel is very picky when it comes to anything crispy. I thought I would be eating these nuggets alone but decided to put them to the ultimate test and set two of them on a plate on my husband’s desk while he was preoccupied. About 15 minutes later he came out of his office and said, “do you have any more of those crispy nuggets?!”. Winner!
The Ingredients You’ll Need for the Italian Chicken Nuggets
I haven’t tried these with chicken thigh but I assume it would work fine.
The coconut milk doesn’t really act as a marinade, but just adds moisture to the nuggets to keep them from getting dry as there are no eggs in this recipe.
Arrowroot starch & coconut flour
I haven’t tried any flour mix for this particular recipe.
Nutritional yeast adds a cheesy flavor without adding any dairy. You can buy it online or in health food stores.
Parsley, basil, garlic, and onion powder
These add the Italian flavor that gives these some added flair beyond just your average nugget.
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Slice the chicken breast into cubes and place in a large bowl. Cover the chicken with coconut milk and let it sit for 20 minutes.
While the chicken is marinating, add the dry ingredients in a bowl and mix. Set aside.
Strain the excess coconut milk out of the chicken and lightly pat each cube with a paper towel to remove excess milk.
Evenly coat each piece of chicken in the breading mixture and set on the baking sheet.
Pour the avocado oil over the chicken nuggets.
Place the baking sheet in the preheated oven and bake for 15 minutes. Carefully use tongs to flip each nugget and bake for another 10-12 minutes or until the internal temperature reads 165 F.
Allow to cool slightly and serve with compliant marinara sauce (use this for AIP)
All nutritional facts are estimations and not exact.
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Serving Size:1 serving
Keywords: italian chicken nuggets, paleo chicken nuggets
This Asian Sloppy Joe is classic comfort food with a flavorful and fun twist! It’s gluten-free, paleo, whole30 compliant, and AIP.
We all know sloppy joes. We may have a love/hate relationship with them, but we know them well. They’re classic comfort food sandwiches with a fluffy bun and ground beef cooked in a ketchup-y type sauce. They’re much more on the junk food spectrum than anything, but admit it… you know they taste pretty good!
If you’re looking to get creative with a simple meal like a sloppy joe, this Asian Sloppy Joe is just the thing! It’s the perfect way to spice up a meal with ground beef that’s relatively cheap and accessible with different flavors. This can be eaten by itself as a more protein heavy skillet with the slaw, or it can be eaten stuffed in a sweet potato to make it a more well-rounded meal.
The Ingredients You’ll Need
I love an easy meal that you can make with ground beef!
Tomato paste (or nomato sauce)
You can use tomato paste, or nomato sauce to make it nightshade free.
Coconut aminos is a gluten and soy free soy sauce substitute that you can buy at health food stores and online.
Combine all of the ingredients a small bowl and mix well until combined. Season further to taste and set aside.
For the sloppy joe
Using a large skillet, add the chopped onion, ground beef, and salt and saute on medium heat. Use a wooden spoon or spatula to break up the ground beef into small crumbles. Stir until browned. Remove from heat and drain the majority of the fat from the pan.
Season with garlic and ginger and stir in the remainder of the ingredients (reserving the green onion). Reduce heat to a low simmer and simmer for 6-8 minutes to allow the sauce to thicken.
Top with green onion and slaw. Serve by itself, or stuffed inside a sweet potato.
This detox pink vanilla beet latte is an amazingly cute and tasty liver loving latte! It’s dairy free, easy to make, and nutrient dense.
Beautiful lattes are the best! We eat with our eyes first and a gorgeous latte with a beautiful color and some swirly milk is always a fun treat. And with Instagram making lattes like golden milk and matcha lattes more and more popular, I think we’re all into the idea of yummy and healthy drinks.
This beautiful pink beet latte isn’t just yummy and pretty, but it’s nutrient dense and supports a healthy liver! Now that’s a good latte!
So, why beets?
Beets are a superfood! Beets contain betaine which supports the healthy flow of bile which helps to support our liver working the way it was intended! They’re also rich in vitamin C which makes them a powerful antioxidant.
And let’s be honest… the average person doesn’t really have a beet heavy diet. They’re one of those vegetables that we tend to neglect, so this is an amazing way to sneak some in.
Wait… aren’t “detox” recipes spammy?
Yes, and no. Yes if it’s a detox tea that promises miracle weight and fat loss. No, if it’s just real food that naturally supports liver health!
The word detox is almost a dirty word in our society because it’s made out to be so spammy. People often say “why would I do anything to support detox if my liver already does that naturally?!”. Yes, our liver naturally does this, but our liver is also overburdened and can use some support. It’s like saying “Why are you wearing glasses?! Aren’t your eyes just naturally supposed to see well?!” See what I mean? It’s silly to think that the liver is for some reason the only organ in the body that’s immune from the world and doesn’t need any support. It’s quite the opposite.
I’ve gotten a myriad of tests done by medical doctors in the past that have indicated that I have elevated liver enzymes and need extra liver support. It’s not delusional to accept that your liver can be overburdened and needs support.
Our body can use some extra love and support if it’s overburdened, and as long as we’re either doing it with doctors guidance and/or with just with the healthy foods that we eat, it’s not spammy!
How does our liver get overburdened?
The liver is responsible for over 500 functions in the body, and it can easily be overburdened by the following…
Blood sugar imbalance
Over-consumption of sugar and refined carbohydrates
Overconsumption of alcohol
Chronic inflammation and autoimmunity
Epstein Barr Virus
What are some signs that your liver could use some love and support?
You suffer from estrogen dominance and hormone imbalance.
Estrogen dominance is so prevalent in our society. Women that experience PMS, breast tenderness, mood swings, skin issues, and more can all potentially be dealing with estrogen dominance or hormone imbalance.
The way that healthy hormone cycles should work is that our body should be making new hormones and detoxing old hormones all of the time. Just like we grow new hair, skin, etc., and lose it, we make new hormones. However, if our detox pathways are blocked from excess
You deal with fat malabsorption.
Feel like you can’t digest fats? Like you eat a meal with fat in it and find yourself running to the bathroom? So many people say that fat just doesn’t work for them, but really, it’s an issue of digestion. You should be able to tolerate fats, as long as your liver is working properly.
You have elevated liver enzymes.
This is a test that any doctor can run via some routine bloodwork. If you’ve never had your liver enzymes tested, you can easily request your doctor to run it on a blood test!
What can you do to support your liver?
Work one on one with a doctor.
This is always stepping one! You can’t drink enough beet lattes to replace support from a doctor.
Balance your sugar intake.
Removing excess sugars and adding more healthy fat and protein can help balance your blood sugar.
Add the beet to a small saucepan and cover with water. Bring to a low boil and simmer for 30 minutes or until fork tender. Drain and allow to cool.
Using a high-speed blender like a Vitamix, blend the beet with 1/2 cup of water until smooth.
Place a fine mesh strainer over a large mug and pour the beet mixture through the strainer and into the mug. Use a spoon to push down the pulp to draw out any excess liquid. Save the pulp to add to soups, sauces, or mix it into the drink if desired.
Heat the milk and coconut oil in a medium saucepan until warm. Stir in the vanilla, cinnamon, ginger, collagen, and honey. Whisk until fully incorporated and the collagen is fully dissolved. Use a milk frother if desired.
Pour the milk into the mug with the beet mixture and serve warm topped with additional cinnamon if desired.
Save time by buying precooked beets, like the Love Beet brand!
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!