Garlic Balsamic Steak Bites & Asparagus (paleo, whole30, AIP)

These garlic balsamic steak bites are an easy and delicious way to enjoy steak. Serve them as an appetizer, or make it a one-pan meal with asparagus or a vegetable of choice.

Garlic Steak Bites

There’s nothing quite like a juicy steak! I was always under the impression that steak was hard to cook, and only seasoned pros could make a good steak. Not only is that not the case, but there are ways to make it easier if you’re intimidated.

These garlic balsamic steak bites are a great way to cook steak quickly and still have it taste amazing!

 

How to make this Garlic Balsamic Steak Bites w/ Asparagus Skillet

  • Slice the asparagus and cook in a pan with lemon juice until tender. Set aside.
  • Slice the steak into bites and season well with salt and pepper.
  • Add the avocado oil, balsamic vinegar, coconut aminos, garlic, and thyme to a bowl and add the steak. Allow marinating for 15-20 minutes. Alternatively, you can marinate overnight.
  • Heat oil in the pan and cook the steak for 3-5 minutes or until the steak has browned.
  • Add the asparagus back to the pan and serve!

 

Garlic Steak Bites

What kind of steak should you use for steak bites?

Sirloin steak is the best steak for this type of recipe! However, you can also use something like a ribeye or NY strip.

 

Tips & tricks for great steak bites

Make sure that the steak doesn’t go into the pan cold.

This is one mistake that can really leave you with a subpar steak. Leave the steak on the counter for 10-15 minutes to make sure it’s not too cold before you start to cook it.

Remove any gristle from the steak. 

This will keep you from having chewy steak bites!

 

How To Serve The Steak Bites

This recipe is for a one pan meal that pairs it with asparagus. You can round out the meal even more by adding some roasted or mashed sweet potato, or another vegetable of your choice.

If you’re wanting to just serve these by themselves at a gathering or buffet style meal, you can easily serve them with toothpicks and pair them with a variety of foods! They’re really versatile and pair well with a lot of different options.

 Garlic Steak Bites with tooth pick

The Ingredients For the Garlic Balsamic Steak Bites & Asparagus

Asparagus

Adding asparagus makes this a yummy one pan meal! You can either use another green vegetable like broccoli, or you can easily just omit the vegetables and just make steak bites.

Sirloin Steak

Ribeye or NY strip steak also works.

Garlic

You’ll for sure want to use fresh garlic rather than garlic powder.

Avocado oil & ghee

If you don’t eat ghee, you can either use butter if you tolerate dairy or just use avocado oil to keep it AIP.

Balsamic vinegar & coconut aminos

Coconut aminos is a soy sauce substitute that adds more flavor to the dish.

 

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Garlic Balsamic Steak Bites & Asparagus


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

These garlic balsamic steak bites are an easy and delicious way to enjoy steak. Serve them as an appetizer, or make it a one-pan meal with asparagus or a vegetable of choice.


Scale

Ingredients

For the asparagus

  • 1 tbsp avocado oil
  • 1 bunch asparagus
  • 1/2 tsp sea salt
  • Juice of half a lemon

For the steak bites

  • 1 1/2 lb sirloin steak
  • 1 tsp salt
  • 1/3 tsp black pepper (omit for AIP)
  • 1 tsp dried thyme
  • 3 tbsp avocado oil (divided)
  • 4 cloves garlic, minced
  • 2 tbsp balsamic vinegar
  • 2 tsp coconut aminos
  • 1 tbsp parsley, chopped

Instructions

  1. Start by preparing the asparagus by using a large skillet to heat the avocado oil on medium heat.
  2. Slice the thick white ends off of the bottom of the asparagus and slice in half again.
  3. Add the asparagus to the pan along with the salt and lemon juice and cook for 5-6 minutes or until the asparagus is slightly tender. Set aside and lightly clean the pan.
  4. Cut the steak into bite-sized pieces, removing and gristle and season with salt and pepper.
  5. Prepare the marinade by mixing 2 tbsp of avocado oil, balsamic vinegar, coconut aminos, thyme, and garlic. Allow marinating on the counter for 15-20 minutes. Alternatively, you can marinate the steak overnight in the fridge.
  6. Using the same skillet, heat 1 tbsp of avocado oil over medium heat.
  7. Once the pan is hot, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium.
  8. Move the steak to one side of the pan and add the asparagus to the other side and lightly reheat for a minute.
  9. Top steak with parsley and serve.

  • Category: one pot meals
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 352
  • Fat: 20.3g
  • Carbohydrates: 5.3g
  • Fiber: 0.9g
  • Protein: 39.1g

Keywords: steak bites, asparagus, one pan

 

Garlic Steak Bites

Moo Goo Gai Pan | Chinese Mushroom Chicken Stir Fry (Paleo, Whole30)

This Moo Goo Gai Pan is an authentic Chinese Mushroom Chicken made healthier! It’s paleo, whole30 compliant, and can be made AIP friendly.

moo goo gai pan

What is Moo Goo Gai Pan?

Moo goo gai pan is essentially a Chinese mushroom & chicken dish that’s made with other vegetables like snow peas, carrots, and water chestnuts. It has a rich sauce made with broth and soy sauce to make an all-around hearty dish that’s still easy to prepare.

This version of moo goo gai pan is paleo, whole30, and AIP compliant while still being true to the original dish, simple, and yummy!

How to Make Moo Goo Gai Pan

  • Slice the chicken into small bite-sized pieces and season well.
  • Combine the marinade and whisk well. Stir to coat and place in the fridge for 15-20 minutes.
  • Cook the vegetables until tender and set aside.
  • Remove the chicken from the fridge and drain any excess liquid.
  • Cook the chicken in the pan along with the ginger and garlic.
  • Combine the broth, coconut aminos, coconut sugar, and arrowroot starch in a bowl and whisk well.
  • Add the vegetables back to the pan with the chicken and pour in the sauce. Stir to combine and reheat.
  • Remove from heat and serve warm.

moo goo gai pan

The Ingredients for the Moo Goo Gai Pan

Chicken breast 

You can also use chicken thigh. You’ll want to slice the chicken into thin, bite-sized pieces to keep it true to how this dish is usually prepared.

Carrots & Mushrooms

Mushrooms are the star of the show in this stir fry.

Snow peas

Snow snap peas are so delicious in stir fries! This veggie is whole30 and paleo, but not compliant on the elimination phase of AIP. If you are following AIP and have not reintroduced snap peas, simply leave them out or swap it for something like asparagus or broccoli.

Water chestnuts

Water chestnuts add a nice crunch to any stir fry! I haven’t been able to find any without citric acid, so it’s best avoided if in the elimination phase of AIP.

Coconut aminos 

This is the soy sauce alternative for the dish.

Chicken broth 

This gives more body to the sauce.

Arrowroot starch

This is the corn starch alternative that helps thicken the sauce.

moo goo gai pan

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Moo Goo Gai Pan | Chinese Mushroom Chicken (Paleo, Whole30)


  • Author: Michelle
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

This Moo Goo Gai Pan is an authentic Chinese Mushroom Chicken made healthier! It’s paleo, whole30 compliant, and can be made AIP friendly.


Scale

Ingredients

For the marinade

  • 1 tbsp coconut aminos
  • 2 tsp arrowroot starch
  • 2 tsp apple cider vinegar
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)

For the stir fry

  • 1 lb chicken breast, sliced into thin bite-sized pieces
  • 2 tbsp avocado oil, divided
  • 3/4 cup carrot, thinly sliced
  • 2 cups mushrooms, sliced
  • 1 cup snow peas (see notes for AIP)
  • 1/4 cup water chestnuts (see notes for AIP)
  • 1/4 cup bamboo shoots
  • 2 cloves garlic, minced
  • 1 thumb ginger, minced
  • 1/3 cup chicken broth
  • 1/4 cup coconut aminos
  • 2 tsp coconut sugar (omit for whole30)
  • 1 tbsp arrowroot starch

Instructions

  1. Whisk together the ingredients for the marinade in a medium bowl.
  2. Add the chicken and toss to coat in the marinade. Allow to sit in the fridge for 15-20 minutes.
  3. While the chicken is marinating, prepare the vegetables by heating the avocado oil in a large pan and cook the carrots until tender for 3-4 minutes. Add the mushrooms and cook for another 2-3 minutes until slightly tender. Add the snow peas, water chestnuts and bamboo shoots and cook for another 2-3 minutes to soften. Remove from the pan and aside.
  4. Remove the chicken from the fridge. Add more oil to the pan if needed and set to medium-high heat. Add the chicken and cook for 3-4 minutes or until temperature reads 165 F. Add the ginger and garlic and cook for another minute. Remove the pan from the heat.
  5. Combine the broth, coconut aminos, coconut sugar, and 1 tbsp of arrowroot starch in a bowl and whisk well.
  6. Add the vegetables back to the pan with the chicken and pour in the sauce. Stir to combine and reheat for 2-3 minutes as the sauce reduces. Add more salt to taste as needed.
  7. Remove from heat and serve warm.

Notes

For AIP, omit the water chestnuts and swap the snow peas for broccoli or asparagus.

All nutrition facts are estimates and will vary.

  • Category: one pot meals
  • Method: stove top
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: 422
  • Fat: 10.8g
  • Carbohydrates: 42.3g
  • Fiber: 14.2g
  • Protein: 40.8g

Keywords: mushroom chicken, stir fry, moo goo gai pan

moo goo gai pan

10 of the Best Easy Autoimmune Protocol Recipes

These are 10 of the best easy recipes for when following the AIP diet! They’re made with easy to find ingredients and many can be made in one pan.

easy aip recipes

The autoimmune protocol can be challenging, especially if you’re in the throws of an autoimmune flare. The last thing you want to do is try to decipher recipes that are just too labor intensive if you’re not feeling your best. Though I feel like baked goods and more involved recipes have their place in the AIP when you’re really just looking for a special meal or a treat, there is so much opportunity to have meals that are both easy and delicious!

These recipes are all easy to make with easy to find ingredients like ground beef, chicken breast, vegetables, and simple staples like coconut aminos, arrowroot starch, cooking fats, and seasonings.

 

10 of the Best Easy Autoimmune Protocol Recipes

 

1. Lemon Asparagus Chicken Skillet

This lemon asparagus chicken skillet is a one-pan meal that’s made with chicken breast (or thigh), asparagus, chicken broth, coconut aminos, lemon, garlic, and arrowroot starch to thicken the sauce.

2. Egg Roll in a Bowl

Egg roll in a bowl is a simple and flavorful meal that you can make with coleslaw mix, onion, ground pork (or chicken), and coconut aminos. This recipe also uses a ginger cream sauce, but you can leave it off if you’d rather keep it simple.

egg roll bowl

 

3. Sweet Potato Chicken Poppers

These sweet potato chicken poppers are one of my most popular recipes! They’re made with ground chicken (or turkey), sweet potato that you can rice in the food processor, coconut oil and flour, and some seasonings. I have several other versions like these Mexican Chicken Poppers and Breakfast Sausage Chicken Poppers.

Sweet Potato Chicken Poppers (Paleo, AIP)

4. One Pan Chicken Pesto

This one-pan chicken pesto is a personal favorite of mine! It’s made with an easy homemade pesto made from basil, arugula, olive oil, and lemon, along with chicken and easy to find vegetables.

5. Unstuffed Cabbage Roll

I made this unstuffed cabbage roll recipe after wanting to take a shortcut from actually rolling cabbage rolls! It’s made with homemade nomato sauce, onion, cauliflower rice, cabbage, and ground beef.

6. Ground Beef Stir Fry

It doesn’t get much easier than this ground beef stir fry. All you need is ground beef, veggies, and coconut aminos for an easy one-pan meal. You can easily mix up the veggies to accommodate whatever you have on hand, and even use other ingredients like ground turkey.

7. Chicken Marsala

This chicken marsala is a simple one-pan meal that actually doesn’t use wine, but still has all of the flavors you love of chicken marsala. The main ingredients are chicken breast, mushroom, arrowroot starch, chicken broth, and sherry vinegar (or balsamic vinegar).

8. Spinach Avocado Chicken Burgers

These Spinach Avocado Chicken Burgers are another one of those really easy recipes that I love to make in a pinch! The main ingredients are chicken, spinach, and avocado plus some seasonings. You can easily omit the avocado mayo if you want to keep it simple.

9. Taco Skillet Dinner

This taco skillet is made in one pan with ground beef, onion, garlic, cauliflower rice, avocado, kale, cilantro, and green onion as the main ingredient. Leave out the tomato to keep it AIP.

10. Avocado Tuna Salad

This avocado tuna salad is the ultimate easy meal! All you really need is tuna, avocado, lemon juice, red onion, celery, apple and green onion for a simple lunch.

Honorable Mentions

Easy Vinegar Cucumber Salad (Dairy free, Paleo, Whole30)

This easy cucumber salad is a dairy-free alternative to a summertime classic! It’s paleo, whole30, AIP, and keto compliant.

cucumber salad

Roasted vegetables like sweet potato, squash, zucchini, etc. are some of my favorite foods! But when summertime rolls around, I seriously just want something light and refreshing. Plus, if I can keep my oven off and still get in some fresh vegetables, it’s a serious win.

This easy cucumber salad is a simple no-cook side dish that’s made with extra vegetables and herbs, and zero dairy! Most cucumber salads are made with mayo, sour cream, or greek yogurt, but this is made entirely dairy free and still tastes amazing and refreshing.

 

How to Make Cucumber Salad Dairy Free

So what do you use in this salad if not dairy? Apple cider vinegar! It’s a healthier alternative to white vinegar which is often corn derived and adds a great tangy flavor to the salad. Pair it with a healthy fat like olive oil or avocado oil and you have a really yummy base for a cucumber salad that’s entirely free of dairy. Perfect for those who are lactose intolerant, paleo, or vegan!

 

How to Make This Cucumber Salad

  • Slice the cucumbers thinly with a mandolin slicer or knife. Repeat with the radishes.
  • Chop the onion in half and slice very thinly. Combine with the cucumbers and radishes. Add the fresh herbs.
  • Mix together the apple cider vinegar, oil, salt, and pepper and pour over the vegetables.
  • Cover and refrigerate for an hour before serving

paleo cucumber salad

The Ingredients for the Cucumber Salad

Cucumber

I like to use English cucumbers for this recipe.

Radish

Radishes add a peppery flavor to the cucumber salad along with some additional color and nutrients. You’ll only need about 2 or 3 for this salad.

Red onion

Similar to the radish, red onion adds a bite and some more color to the salad.

Apple cider vinegar 

This is the swap for white vinegar, which is often corn derived.

Avocado oil or olive oil

Parsley & dill 

cucumber salad

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Easy Vinegar Cucumber Salad (Dairy free, Paleo, Whole30)


  • Author: Michelle
  • Prep Time: 5
  • Total Time: 5
  • Yield: 4 servings 1x

Description

This easy cucumber salad is a dairy-free alternative to a summertime classic! It’s paleo, whole30, and vegan.


Scale

Ingredients

  • 2 large cucumbers
  • 23 radishes
  • 1/2 red onion
  • 1 tbsp parsley, chopped
  • 1 tbsp dill, chopped
  • 1/3 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tsp honey (omit for vegan, keto or whole30)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

Instructions

  1. Using a mandolin slicer, slice the cucumber into thin slices. Repeat the radishes. Combine in a bowl.
  2. Slice the red onion into thin slices and toss with the cucumber and radishes.
  3. Add the fresh herbs and mix well.
  4. In a separate bowl, combine the apple cider vinegar, olive oil, honey, salt, and pepper. Whisk well.
  5. Pour the apple cider vinegar mixture over the cucumber salad and stir.
  6. Cover the cucumber salad and refrigerate for at least an hour before serving fresh.

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: Sides
  • Method: No cook
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 157
  • Fat: 14.2g
  • Carbohydrates: 8.3g
  • Fiber: 1.2g
  • Protein: 1.1g

Keywords: cucumber salad

Chicken Parmesan Burger (Paleo, Dairy Free, Gluten Free)

This paleo chicken parmesan burger is a fun twist on a burger! It’s dairy free, gluten free, and will easily curb any craving for chicken parmesan!

chicken parmesan burgers

Chicken parmesan was serious business in my house growing up. My dad always tells me stories about chicken parm and spaghetti being the only things he would eat when he was a bachelor… and honestly, it was still a huge part of both his normal rotation and my brothers! It’s one of those things I never thought I would eat again, but anything is possible!

If you love chicken parmesan, these burgers are a seriously fun way to get all of the flavors you love! Plus, it’s a healthier alternative to what you find in restaurants and is dairy & gluten free.

How to Make Chicken Parmesan Burgers

  • Combine ground chicken with Italian seasonings and mix well. Form 3-4 burgers.
  • Cook the burgers in an oven-safe pan on the stove until fully cooked.
  • Remove from the heat and add the marinara sauce and “cheese” of your choice.
  • Transfer to the oven and bake for 5-7 minutes or until the sauce is warm.

 

How to Make Chicken Parmesan Burgers Gluten Free & Dairy Free

Keep it dairy free with nutritional yeast & cauliflower cheese

Of course, if you can tolerate cheese, be my guest and use mozzarella and parmesan! If not, use a vegan cheese of your choice, or the cauliflower cheese that I’ve included with this recipe.

If you don’t want to make the cauliflower cheese, there is also nutritional yeast in the burger patty to give it that cheesy flavor!

Keep it gluten-free by leaving out bread crumbs and eating it without a bun.

This recipe is made without bread crumbs, and you can easily eat it without a bun. Simply pair it with a salad or a pasta of your choice and eat it with a fork and knife.

chicken parmesan burgers

The Ingredients for the Chicken Parmesan Burgers

Ground chicken

If you can’t find ground chicken if your grocery store, you can easily use a food processor to make your own!

Garlic, onion powder, parsley, basil, salt & pepper

These are the main Italian seasonings for this recipe.

Nutritional yeast

Nutritional yeast is a great “cheese” substitute that has a cheesy flavor but without dairy.

Marinara sauce

You can use any marinara sauce of your choice. I use my homemade nomato sauce to keep it AIP.

Cauliflower cheese (or dairy-free cheese of your choice)

I used this same cauliflower cheese for my zucchini pizza and have a similar version in my cookbook (coming September 3rd!). Of course, if you can tolerate cheese, you can use mozzarella and parmesan. But if you want to make a homemade dairy-free option, here’s how you make the cauliflower cheese…

How to make the Cauliflower Cheese

  • Steam the cauliflower and strain it to remove some, but not all of the excess water.
  • Add the warm cauliflower to a food processor with tapioca starch, nutritional yeast, ACV, and gelatin. Blend until smooth.
  • Spead the mixture into a flat layer and allow to set in the fridge for 1 hr or in the freezer for 15-20 minutes.
  • Once set use a round mold (or a knife) to cut out the cheese slices to put on the burgers.

cauliflower cheese

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Chicken Parmesan Burger


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 3 servings 1x

Description

This paleo chicken parmesan burger is a fun twist on a burger! It’s dairy free, gluten free, and will easily curb any craving for chicken parmesan!


Scale

Ingredients

For the burgers

  • 1 lb ground chicken
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried parsley
  • 2 tsp nutritional yeast
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp coconut flour
  • 3 tbsp avocado oil, divided
  • 1 1/2 cup marinara sauce (sub nomato sauce for AIP)
  • 2 tbsp fresh basil, chopped

For the cauliflower cheese (sub other “cheese” of choice)

  • 1 1/4 cup cauliflower, steamed
  • 1 tbsp plus 2 tsp tapioca starch
  • 1 tbsp gelatin
  • 1 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350 F.
  2. Combine the ground chicken with the garlic powder, onion powder, dried parsley, nutritional yeast, salt, pepper, coconut flour and 1 tbsp of avocado oil. Mix well to combine.
  3. Form the chicken into 3-4 burgers and set aside.
  4. Using an oven-safe pan, heat 2 tbsp of avocado oil over medium-high heat.
  5. Add the burgers to the pan and cook for 3-4 minutes on each side or until internal temperature reads 165 F.
  6. Remove from heat and add the sauce to the pan, spooning sauce over the burgers. Add the “cheese” over the burgers.
  7. Transfer the burgers to the oven and cook for 5-7 minutes or until the sauce is warm.
  8. Add fresh basil and serve fresh.

For the cauliflower cheese

  1. While the cauliflower is still warm, strain some, but not all of the excess water.
  2. Use a food processor to blend all of the ingredients until smooth.
  3. Spread the mixture into a thin, even layer on the parchment paper. Allow setting in the fridge for 1 hr or in the freezer for 15-20 minutes.
  4. Once set, use a biscuit cutter or another mold to cut cheese slices before using in step 6 above.

Notes

All nutrition facts are estimations and will vary. Nutrition facts only apply to burger and sauce.

  • Category: Burger
  • Method: Stove top
  • Cuisine: Italian American

Nutrition

  • Serving Size: 1 burger
  • Calories: 398
  • Fat: 20.4g
  • Carbohydrates: 14.6g
  • Fiber: 3.9g
  • Protein: 37.4g

Keywords: chicken parmesan burger

chicken parmesan burgers