Baked Salmon Meatballs w/ Avocado Green Goddess (Paleo, Keto, Whole30 & AIP)

These baked salmon meatballs are a healthy and delicious meal! They’re gluten free, paleo, keto, whole30 and AIP.

Salmon Meatballs with Avocado Green Goddess

Salmon is one of those super foods that I always feel like I could work into my diet more! I love how it tastes, and I love how satiated and healthy it makes me feel when I eat it. Salmon is easy to cook, and versatile, yet I still always feel like I get stuck in a rut with salmon recipes. Yes, it’s easy to just bake salmon and have it with a side, but it’s always fun to mix it up, right? That’s where these salmon meatballs come in!

These baked salmon meatballs are healthy and delicious! Plus, these are made without any bread crumbs or eggs! They’re paleo, keto, whole30, and AIP, and they even feature hidden veggies and a flavorful sauce for dipping or topping.

How can you eat these salmon meatballs?

Enjoy them as a main dish with a vegetable side dish.

These salmon meatballs are super satiating and would be great with some zucchini noodles, or some roasted asparagus!

Serve them as an appetizer

Put out some fancy toothpicks and let your party guests much on these yummy, unique meatballs.

Salmon Meatballs

The Ingredients You’ll Need for the Baked Salmon Meatballs

Sockeye or coho salmon

I find sockeye and coho salmon to be the most accessible in grocery stores in my region personally, and they both work in this recipe. If there’s another variety of salmon that works better for you, that will work too!

Zucchini

The zucchini acts as a bread crumb substitute to help bind these meatballs a bit while adding in another layer of nutrients with hidden veggies!

Coconut flour

Coconut flour helps bind the meatballs there are no eggs or breadcrumbs. I haven’t tried other flours. 

Avocado oil

This helps to add more moisture and healthy fats!

Avocado, lemon, basil, parsley & green onion

These are the ingredients that make the avocado green goddess.

Salmon Meatballs

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Baked Salmon Meatballs w/ Avocado Green Goddess (Paleo, Whole30, AIP & Keto)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

These baked salmon meatballs are a healthy and simple main dish!


Scale

Ingredients

For the salmon meatballs

  • 16 oz sockeye salmon, skin removed
  • 1 cup zucchini, peeled and chopped (about 1 small zucchini)
  • 1/4 cup coconut flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 3 tbsp avocado oil

For the avocado green goddess (optional)

  • 1 medium avocado
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. Using a food processor, chop the zucchini until fine. Use a cheesecloth or paper towel to squeeze out some of the excess moisture and set aside in a large bowl.
  3. Check the salmon for any pin bones and remove them. Using the same food processor, process the salmon until ground.
  4. Combine the salmon with the zucchini and mix in the remainder of the ingredients. Mix until thoroughly combined.
  5. Roll the salmon mixture into meatballs and place on the baking sheet.
  6. Bake in the preheated oven for 15-18 minutes or until baked through. Set aside.
  7. Prepare the green goddess by combining all of the ingredients in a high-speed blender until smooth.
  8. Serve the meatballs with the green goddess and enjoy!

Notes

All nutrition facts are an estimation and not exact.

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: Main Dish
  • Method: Baked
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 484
  • Fat: 39 g
  • Carbohydrates: 9.1g
  • Fiber: 3.8 g
  • Protein: 28.2g

Salmon meatballs with avocado green goddess

Paleo Spaghetti Squash Chicken Alfredo (AIP, Whole30 & Dairy Free)

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

Spaghetti squash

I love using spaghetti squash in dishes like this, as well as others as a pasta substitute that’s still veggie dense.

Chicken breast

Chicken thigh or even shrimp would also be great!

Cauliflower, coconut milk, broth, garlic and nutritional yeast

These are the ingredients that make up the sauce.

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Paleo Spaghetti Squash Chicken Alfredo


  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 3-4 servings 1x
Scale

Ingredients

For the spaghetti squash

  • 1 medium spaghetti squash
  • 1 tbsp avocado oil
  • 1/4 tsp salt

For the chicken

  • 1 lb chicken breast
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 23 tbsp avocado oil

For the alfredo sauce

  • 1 medium cauliflower, chopped (about 4 cups)
  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1/2 cup coconut milk
  • 1/3 cup chicken broth
  • 2 tsp lemon juice
  • 1 tsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp pepper (omit for AIP)

For garnish

  • 2 tsp avocado oil
  • 1 tbsp parsley, chopped

Instructions

For the squash

  1. Preheat the oven to 400 F.
  2. 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

  1. Pat the chicken dry and season well with salt and pepper on each side.
  2. 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

  1. 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.
  2. Using a small saute pan, heat the oil on low heat and saute the garlic until fragrant. Set aside.
  3. 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

  1. Heat the avocado oil in a large skillet and add the spaghetti squash to reheat. Top with alfredo sauce, sliced chicken, and chopped parsley.

AIP Paleo Spaghetti Squash Chicken Alfredo (Dairy Free)

Paleo Italian Chicken Nuggets (Whole30, Egg Free & AIP)

These paleo Italian chicken nuggets are flavorful and fun to dip in marinara sauce! They’re egg free, grain free, whole30, and AIP.

Italian Chicken Nuggets

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.

Italian Chicken nuggets

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

 

Chicken breast

I haven’t tried these with chicken thigh but I assume it would work fine.

Coconut milk

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

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.

Italian Chicken Nuggets

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Paleo Italian Chicken Nuggets (Whole30, Egg Free & AIP)


  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 3 servings 1x

Description

These paleo Italian chicken nuggets are flavorful and fun to dip in marinara sauce! They’re egg free, grain free, whole30, and AIP.


Scale

Ingredients

  • 1 lb chicken breast
  • 1 cup coconut milk
  • 2 tbsp arrowroot starch
  • 1 1/2 tbsp coconut flour
  • 2 tsp nutritional yeast
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1/4 tsp oregano powder
  • 1/2 tsp dried basil
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil

For serving


Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. 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.
  3. While the chicken is marinating, add the dry ingredients in a bowl and mix. Set aside.
  4. Strain the excess coconut milk out of the chicken and lightly pat each cube with a paper towel to remove excess milk.
  5. Evenly coat each piece of chicken in the breading mixture and set on the baking sheet.
  6. Pour the avocado oil over the chicken nuggets.
  7. 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.
  8. Allow to cool slightly and serve with compliant marinara sauce (use this for AIP)

Notes

All nutritional facts are estimations and not exact.

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: Main Dish
  • Method: Oven
  • Cuisine: Italian American

Nutrition

  • Serving Size: 1 serving
  • Calories: 491
  • Fat: 32.8 g
  • Carbohydrates: 13.1 g
  • Protein: 37.4 g

Keywords: italian chicken nuggets, paleo chicken nuggets

Paleo Italian Chicken Nuggets

Asian Sloppy Joe Skillet (Whole30, Paleo, AIP)

This Asian Sloppy Joe is classic comfort food with a flavorful and fun twist! It’s gluten-free, paleo, whole30 compliant, and AIP.

Asian Sloppy Joe

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.

asian sloppy joe in sweet potato

The Ingredients You’ll Need

Ground beef

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

Coconut aminos is a gluten and soy free soy sauce substitute that you can buy at health food stores and online.

Coleslaw mix

You can buy a pre-made coleslaw mix or make your own. I know that there’s a lot of misconception about raw cabbage out there with thyroid issues. The Paleo Mom breaks it down in this helpful article!

Japanese Sweet Potato

I’ve been eating this sloppy joe with just the coleslaw, but you can also use it as a stuffed sweet potato recipe using a Japanese Sweet Potato. I buy these at whole foods or natural grocers.

Onion, garlic, ginger

 

Asian Sloppy Joe

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Asian Sloppy Joe Skillet (Whole30, Paleo, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 3 servings 1x
Scale

Ingredients

For the slaw

  • 1 1/2 cup coleslaw mix
  • 1 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 1 tsp coconut aminos

For the sloppy joe

  • 1 lb ground beef
  • 1 onion, finely diced
  • 1/2 tsp sea salt
  • 2 tsp garlic powder
  • 1 tsp ginger powder
  • 1/2 cup tomato paste/nomato sauce for AIP
  • 1/4 cup coconut aminos
  • 1/4 cup water
  • 2 tsp apple cider vinegar
  • 1 tbsp coconut sugar (omit for whole30)
  • 23 tbsp green onion, chopped

For serving (optional)


Instructions

For the slaw

  1. Combine all of the ingredients a small bowl and mix well until combined. Season further to taste and set aside.

For the sloppy joe

  1. 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.
  2. 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.
  3. Top with green onion and slaw. Serve by itself, or stuffed inside a sweet potato.

Asian Sloppy Joe

Whole30 Steak with Chimichurri (Paleo & AIP)

This steak with chimichurri sauce is perfect for serving for date night. It’s paleo, whole30, and AIP compliant.

I never cooked a whole steak until I was married. I thought it was this crazy exact science that was reserved for 5-star chefs and home cooks who wear aprons that say “Kiss The Cook”. Steak is always so expensive at restaurants, so I was afraid to even attempt it at home! I thought, “do I need to fire up the grill?” “How do I even make it taste good?”

This recipe is the perfect easy steak to make for date night, Valentine’s Day, or just whenever you’re feeling like a satisfying meal! The chimichurri amps up the flavor without adding tons of extra work. It’s an all-around easy meal that looks like you put forth way more effort than you actually did.

The Ingredients for the Steak with Chimichurri Sauce

NY Strip Steak

You can also use rib eye steak or flank steak for this recipe.

Avocado oil

Avocado oil is a neutral tasting oil that is stable at high heat.

Salt, pepper, and garlic

Chimichurri sauce

This sauce adds so much flavor to the steak! It totally makes the whole dish.

What to serve with this dish

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Whole30 Steak with Chimichurri (Paleo & AIP)


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
Scale

Ingredients

  • 2 lbs NY strip steak (2 steaks)
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil
  • 1 clove garlic
  • Chimichurri Sauce

Instructions

  1. Set the strip steak out on the counter for 15-20 minutes to allow to come closer to room temperature.
  2. Pat the steak dry and salt well on both sides, along with pepper.
  3. Heat the avocado oil in a large cast iron pan on medium heat.
  4. Once the oil is hot and shimmering, add the steak to the pan along with the garlic clove. Cook the steak for 3 minutes on each side. Use a meat thermometer to check for the temperature of the desired doneness. See notes.
  5. Remove from the pan and allow to rest for 5-10 minutes.
  6. Slice and serve topped with chimichurri sauce.

Notes

For a rare steak, the temperature should be 130 F-140 F, medium rare if 140-145F, a medium steak is around 150-160F and well done is anything above.

  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Global

10 Paleo & AIP Game Day Recipes

When I was a kid, my dad once asked my mom to buy some more snacks because football season was coming up. She replied that he didn’t even like football, and he says “I don’t care. If it involves food, I like it”. Ditto. I’ve never really been into sports much, but I’m a big snack fan. Every Superbowl, I root for team snacks.

These 10 recipes are perfect for game day, or really any party! They’re paleo, AIP, and many are whole30, but they’re so delicious that all of your guests will love them!

1.Dairy Free Queso

Is there anything better than dairy-free queso for snacking? I don’t think so!

 

2. Baked Plantain Chips

Baked plantain chips are easy to make and perfect for dipping.

3. Sweet Potato Chicken Poppers

I originally made these sweet potato chicken poppers are a Super Bowl recipe, but they quickly became one of the most popular recipes on my blog!

Sweet Potato Chicken Poppers (Paleo, AIP)

4. BBQ Chicken Poppers

These BBQ chicken poppers are a bit different than the sweet potato chicken poppers but equally delicious and perfect for snacking!

Paleo BBQ Chicken Poppers

5. Loaded Sweet Potato Tots

These loaded sweet potato tots are such a classic gameday snack that you could get at a ballpark or stadium, but made at home!

6. Chocolate Chip Cookies

Gotta have something sweet too! Chocolate chip cookies are my go-to.

7. Carnitas Nachos

Gotta have nachos on game day! These carnitas nachos are made with slow cooker carnitas and tostones.

8. Spinach Avocado Chicken Burgers

Spinach Avocado Chicken Burgers with creamy avocado mayo? Yes, please!

9. Buffalo Chicken Dip

This nightshade free buffalo chicken dip is perfect for the super bowl!

10. Bang Bang Cauliflower Tacos

Have friends who follow lots of different diets coming over for game day? These bang bang cauliflower tacos are paleo, AIP, and vegan-friendly!