Chicken Marsala (Whole30, Paleo, AIP)

This chicken marsala has all of the flavors of the classic but is made to be paleo, whole30, and AIP compliant!

Chicken Marsala

I think I’ve done enough gushing about Italian food on this blog, but just in case… I love Italian food. My dad’s side of the family is Italian and growing up in New York, Italian food was the ultimate comfort food. We always went to Italian restaurants at least once a week, and even though I almost always got pizza or pasta, I eventually started ordering chicken marsala. This decadent dish is made with marsala wine, mushrooms, and flour chicken cutlets, and I loved ordering it!

This dish is one that I haven’t had since I was eating at Italian restaurants regularly, and with January whole30 in full swing, I decided to remake this classic to be whole30, AIP, and paleo. No flour, and no alcohol!

Whole30 Chicken Marsala

The Ingredients for the Chicken Marsala

Chicken Cutlets

You can easily buy chicken cutlets at the butcher counter, or you can just slice chicken breasts down the middle to make your own.

Arrowroot starch

Arrowroot is used to “bread” the chicken and make it crispy. I would not suggest substituting tapioca starch here as it’s a lot gummier and less crispy in recipes like this.

Sherry Vinegar

Marsala wine is what makes chicken marsala. Generally speaking, alcohol will cook off in a recipe like this. However, in the spirit of whole30 and AIP we’re using sherry vinegar for that wine flavor instead of the marsala wine. Of course, if you can tolerate the alcohol, by all means, add 2 tbsp – 1/4 cup to this recipe in place of the sherry vinegar. But the sherry vinegar is a good substitute to keep this complaint.

Chicken broth

You can use homemade or a good neutral tasting brand that you like.

Baby bella mushrooms

Mushrooms add nice rich umami to chicken marsala. You can buy pre-sliced baby bella mushrooms to cut down of the prep time.

Paleo Chicken Marsala

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Chicken Marsala (Whole30, Paleo, AIP)

  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: one pot meals
  • Method: stove top
  • Cuisine: Italian


This chicken marsala has all of the flavors of the classic but is made to be paleo, whole30, and AIP compliant!


  • 3-4 tbsp olive oil (substitute avocado oil)
  • 1 lb chicken cutlets
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/4 cup arrowroot starch
  • 3 cloves garlic, minced
  • 2 cups baby bella mushrooms, sliced
  • 1 cup chicken broth
  • 2 tbsp sherry vinegar
  • 1 tbsp parsley, chopped


  1. Using a large deep pan, heat 3 tbsp of oil on medium heat.
  2. Add the salt and pepper to the chicken cutlets on both sides and dredge in arrowroot starch until fully coated.
  3. Drop the chicken cutlets into the hot oil and cook for about 4-5 minutes on each side, or until crispy and internal temperature reads 165 F. Set the chicken aside.
  4. Using the same pan, add the minced garlic and cook for 1-2 minutes. Add more oil if needed along with the mushrooms and cook for another 4-5 minutes or until softened.
  5. Pour in the chicken broth and sherry vinegar and bring to a low simmer.
  6. Add the chicken back to the pan and cook for 6-8 minutes or until the sauce has reduced and thickened.
  7. Top with parsley and salt further to taste.


Please note all nutrition information is an estimation.

Whole30 Chicken Marsala

Gluten free Sweet Potato Crab Cakes (Whole30, Paleo, AIP)

This post contains affiliate links.

These gluten-free sweet potato crab cakes with avocado horseradish mayo are easy and delicious! This recipe is paleo, whole30, and AIP compliant.

Sweet Potato Crab Cakes

I love crab cakes, salmon cakes, tuna cakes… any kind of cake, really! If it’s in cake or burger form, I’m probably going to be a fan! Crab cakes are a classic appetizer, but really they can be a main dish too. Especially when they’re packed with other hearty ingredients like sweet potato and topped with a creamy, spicy sauce.

I’ve always thought of crab cakes as the kind of fancy restaurant food that I just wouldn’t be able to eat again, but these gluten-free sweet potato crab cakes are incredibly simple to make at home. They’re paleo, whole30, and AIP compliant, and make the perfect appetizer, dinner, or even leftover lunch when you want to mix up your proteins.

Sweet Potato Crab Cakes

The Ingredients for the Gluten-Free Crab Cakes

Crab Meat

You can either buy canned crab (which works totally fine for a recipe like this) or fresh crab. Be careful of citric acid if you’re using canned, but if it doesn’t bother you, there are plenty of canned crab options that work. If you used canned crab, it’ll be about two cans for this recipe. You can also use fresh crab from the fish counter at your grocery store and just ask them to weight it out!

Sweet potato

Ever since making my sweet potato chicken popper recipe, I’ve been in love with making recipes with proteins and sweet potato! It’s a great balance of protein and healthy carbs. I used just standard orange sweet potato for this recipe, but you can use other varieties.

Coconut and tapioca flour

Crab cakes with traditionally have flour to bind them, and the is my favorite gluten and grain free blend for this particular recipe. You can likely swap arrowroot starch for tapioca, but there isn’t a good 1:1 swap for coconut flour in this recipe.

Egg (or gelatin egg)

If you can tolerate eggs, you’ll use one egg. If you have an egg intolerance or are following an AIP diet, you can easily use a gelatin egg instead. Follow the notes of the recipe for the instructions of how to make it.

Avocado and horseradish powder

Horseradish is not only nightshade free, but it pairs really well with crab! I love using horseradish powder to spice up dishes. This recipe uses horseradish and avocado to make a creamy topping for the crab cakes.

Sweet Potato Crab Cakes with Horseradish Mayo

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Gluten free Sweet Potato Crab Cakes (Whole30, Paleo, AIP)

  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 3 servings
  • Method: oven


For the crab cakes

  • 12 oz crab meat
  • 1/2 cup sweet potato, cooked and mashed
  • 1/4 cup tapioca starch
  • 1/4 cup coconut flour
  • 1 tbsp green onion, chopped
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tsp new bae seasoning (omit for AIP)
  • 2 tbsp avocado oil
  • 2 tsp lemon juice
  • 1 egg (substitute gelatin egg for AIP. See notes)

For the horseradish avocado mayo 

  • 1 medium avocado
  • 1/4 cup avocado oil
  • Juice of half a lemon
  • 1/8 tsp sea salt
  • 1-3 tsp horseradish powder


For the crab cakes

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with avocado oil.
  2. Portion out the crab and use a fork to break up any large chunks. The meat should be fine. Combine the crab meat, sweet potato, flours, and seasonings (reserving about 1 tsp green onion for topping) and mix well until combined.
  3. Add the lemon juice, avocado oil, and egg (see notes for gelatin egg) and mix well.
  4. Form the mixture into uniform crab cakes (you should have about 8) and place on the greased baking sheet.
  5. Bake in the oven for 25 minutes (or until crispy), carefully flipping about halfway through.
  6. Remove from the oven and allow to cool slightly before topping with horseradish avocado mayo (see below) and green onion.

For the horseradish avocado mayo

  1. Combine the avocado, avocado oil, lemon juice, and salt in a blender until smooth. Add in 1 tsp of horseradish powder at a time and taste as you go. Adjust horseradish amount to desired taste.


For the gelatin egg substitute – Add 1/4 cup water to a small sauce pot and slowly sprinkle in 1 tbsp of 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.

All nutritional information is an estimation and not exact.

Keywords: crab cakes

Sweet Potato Crab Cakes with Horseradish Mayo

Healthy Lemon Baked Shrimp (Paleo, Whole30, AIP)

This healthy lemon baked shrimp is so simple and delicious! It takes less than 10 minutes to make, and it’s dairy-free, paleo, whole30, and AIP.

lemon baked shrimp

You know that feeling at 6:30 PM on a Tuesday after a long day when you’re tired, ready to eat dinner and unwind but you just don’t want to take the time to make longer to cook protein? Same. I’ve been there. Chicken can take a while! So can beef. You know what doesn’t really take that long to cook? Fish! Specifically shrimp. Shrimp is delicious, easy to cook, and cooks insanely fast! It’s the perfect protein for when you’re just wanting to get something done quickly but not sacrifice on flavor.

I used to think that cooking shrimp was really hard. I’ve had my fair share of bad shrimp at restaurants and figured it took a lot of finesse. It really doesn’t! Getting a good quality shrimp does go a long way, but when it comes to cooking it, all you need is 5 minutes in the oven.

This easy and healthy lemon baked shrimp recipe is made with minimal ingredients in a fraction of the time it would take to cook a chicken breast of meatballs. Plus, it’s super delicious. Yes, please!

lemon baked shrimp

The Ingredients You’ll Need For the Healthy Lemon Baked Shrimp



I can’t express how much of a difference it makes to get wild caught shrimp. It’s far healthier, it tastes a million times better, and it’s more sustainable for the environment. Yes, it’s a higher price tag, but it’s worth it! If you want to save time, you can often buy shrimp that’s already peeled and deveined.

Avocado oil

This is a fairly neutral flavored oil that’s great for high heat cooking.

Lemon, garlic, and parsley

These all add flavor to the shrimp without being too overpowering. Feel free to adjust levels to taste.


What can you serve with this shrimp?

There are so many possibilities! I like sauteeing up some zucchini or making zucchini noodles to serve alongside this shrimp. You can also serve it over cauliflower rice, and use it to top salads. The choice is yours!

Lemon Baked shrimp

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Healthy Lemon Baked Shrimp

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 3-4 servings
  • Category: Main Dish
  • Method: oven
  • Cuisine: Global


This shrimp is easy to make, and tastes great!


  • 1 lb shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp parsley, chopped
  • 3-4 lemon wedges to serve


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Pat the shrimp completely dry with a paper towel and place onto the baking sheet. Top with avocado oil, lemon, garlic, salt, and pepper. Evenly coat the shrimp on both sides.
  3. Bake in the preheated oven for 5 minutes. The shrimp should be pink.
  4. Top with parsley and serve with lemon wedges. Top with additional lemon juice to taste.

Lemon Baked Shrimp


Cauliflower Shepherd’s Pie (Paleo, Whole30, AIP)

This cauliflower shepherd’s pie is a comfort food classic made lower carb! It’s paleo, whole30, and AIP compliant.

When I think about nourishing winter comfort foods, Shepherd’s Pie is one of the first things that comes to mind. It’s warming, filling, and a complete meal! Traditionally, it’s made with either beef or lamb, tomato paste, Worcestershirepeas, corn, carrots, celery, lots of butter, and white potatoes. Now that’s hearty, right?! So how do you lighten it up just a bit with some different vegetables, no nightshades, and make it paleo, whole30, and AIP compliant? This cauliflower shepherd’s pie does just that!

This recipe is a lower carb version of the classic and uses creamy and nutrient dense cauliflower in place of potatoes, and removes ingredients like butter, corn, peas, and Worcestershire (which has gluten). Trust me, you won’t even miss them!

The Ingredient’s You’ll Need

Ground beef

You can also use ground lamb for this recipe, but ground beef is often cheaper!

Coconut aminos

Wait, huh? This is not a typo! It’s the substitute for the umami flavor of Worcestershire sauce which is not gluten-free. It’s subtle and not overpowering but adds just a bit of depth to the flavor.

Tomato paste/nightshade free tomato sauce

This is technically an optional step if you don’t have any on hand, but it really adds a lot of flavors. Use this recipe for AIP!  I love to make this recipe for nightshade free marinara in bulk and then freeze it so I can have it on hand for recipes like this. It really is a true lifesaver for AIP cooking.

Carrots, onion, and celery

Easy, cheap, and traditional filling for Sheperd’s Pie.


This is where we’re getting a little different. This is the low-carb/nightshade free swap for white potatoes. We’ll steam them in the instant pot and then blend them to make a mash.


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Cauliflower Shepherd’s Pie (Paleo, Whole30, AIP)

  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Dish


  • 1 head of cauliflower, chopped in florets
  • 2 tbsp coconut oil
  • 1 lb ground beef
  • 1 tsp sea salt (divided)
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, chopped
  • 2 tsp fresh thyme, chopped
  • 2 tsp fresh rosemary, chopped
  • 2 tbsp tomato paste/nightshade free sauce for AIP
  • 2 tsp coconut aminos


  1. Preheat the oven to 400 F and prepare a 9×13″ casserole dish, or another large casserole dish.
  2. Steam the cauliflower by filling a soup pot with about 2 inches of water and bringing to a simmer. Add a steamer basket and cover with a lid. Steam for 5-8 minutes or until the cauliflower is fork tender. Set aside to cool.
  3. Once the cauliflower has cooled, combine with the coconut oil and about 1/4 tsp of salt in a food processor. Blend until fully mashed and set aside.
  4. Using a large deep skillet, salt the ground beef and add it to the pan. Start to brown the ground beef and add in the tomato paste (or AIP alternative) and coconut aminos, continually stirring as it cooks. Once browned, set the meat aside and drain the excess fat, keeping about 2 tbsp in the pan.
  5. Using the same pan, saute the onions until translucent. add the carrots and celery and saute for about 5-7 minutes or until slightly fork tender.
  6. Add the ground beef, rosemary, and thyme into the skillet and stir until well combined.
  7. Pour the beef mixture into the bottom of the casserole dish and top with mashed cauliflower.
  8. Bake in the preheated oven for 20-30 minutes. Serve warm and enjoy!


To cut down the cook time, cook the cauliflower and ground beef simultaneously.

Turmeric Chicken Curry (Paleo, Whole30, AIP)

Thank you to Sprouts for sponsoring this post! All opinions are my own.

This turmeric chicken curry is flavorful, filling, and packed with anti-inflammatory ingredients! It’s paleo, whole30, and AIP compliant.

Paleo Turmeric Chicken Curry

If you’re looking for a nourishing and warming dinner option, look no further than curry! It’s made with flavorful herbs and spices, dairy-free coconut milk, and can be fairly simple to make.

However, traditional curry can sometimes sneak in sugar, dairy, and almost always has nightshade spices. Though there’s nothing inherently wrong with nightshade spices for most people (read about why it may be an issue for some here),  it’s still nice to mix it up with a different option. That’s why I made this turmeric chicken curry that’s nightshade free along with being paleo, whole30 and AIP!

turmeric curry

I had planned to share this curry with a family member who was sick, but when I went to go get it on my way out the door to their house I discovered that my husband ate the rest of it! If my spice and dairy loving husband loved this curry, I knew it was a winner!

Every ingredient in this turmeric chicken curry was purchased at Sprouts, which is a store that I really love shopping at! I remember having a Sprouts first open near my parent’s house when I was still in high school, and it’s been a huge staple in my life ever since. Sprouts carries a myriad of organic produce, paleo & AIP approved pantry staples and more that really make eating healthy simple to help you start fresh in the New Year, and beyond! Here are just three of my favorite ingredients that I used in this recipe…

My Three Favorite Paleo Ingredients from Sprouts used in this recipe…

Turmeric Powder

I never let myself run out of turmeric! Turmeric is a powerhouse anti-inflammatory spice that’s nightshade free and has such an amazing color and flavor. I use it in soups, drinks, and more, and have found it to be one of my favorite staples while following a healing diet.

Coconut oil

Another great paleo staple, and one that I can’t be without! Coconut oil is amazing for higher heat cooking, baking and it’s perfect for recipes like curry.

Cece’s Cauliflower Rice

Don’t like the extra step of making your own cauliflower rice? I love buying pre-riced cauliflower rice like Cece’s when I want a shortcut!

turmeric curry

The rest of the ingredients in the curry…

Chicken breast

Boneless and skinless chicken breast is best for curry.

Onion & garlic


Coconut aminos

This is a soy sauce substitute that you can easily find at Sprouts!

Fresh ginger

Ginger is another anti-inflammatory spice that adds some more heat to the dish.

Coconut milk & cream

Traditional curry has coconut milk and yogurt, so coconut cream is the dairy free alternative to yogurt in this recipe.

Cilantro & Lime

Fresh cilantro and lime give a hint of freshness.

turmeric chicken curry


Turmeric Chicken Curry (Paleo, Whole30, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 2
  • Category: One pot meals
  • Method: Stove top
  • Cuisine: Indian


For the cauliflower rice

  • 2 tbsp Sprouts Virgin Coconut Oil
  • 16 oz. (about 3 ¾ cups) Cece’s Veggie Co. Riced Cauliflower
  • ½ tsp sea salt

For the chicken curry

  • 2 tbsp Sprouts Virgin Coconut Oil
  • 1 white onion, diced
  • 1-inch ginger, grated
  • 2 cloves garlic, chopped
  • 1 lb. chicken breast, cubed
  • ½ cup coconut milk
  • ½ cup coconut cream
  • 2 tbsp coconut aminos
  • Juice of half a lime (reserve the other half to serve)
  • 1 tsp sea salt
  • ½ tsp Sprouts organic turmeric powder
  • ¼ tsp black pepper (omit for AIP)
  • 2 tbsp fresh cilantro, chopped


For the cauliflower rice

  1. Using a large deep pan, melt the coconut oil on medium heat. Add the cauliflower rice and lightly salt. Sauté for about 6-8 minutes or until tender. Set aside to serve with chicken curry.

For the chicken curry

  1. Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
  2. Add the chicken to the pan and lightly salt. Sauté until the internal temperature reads 165 F.
  3. Add the coconut milk, coconut cream, coconut aminos, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavors to combine and the sauce the thicken.
  4. Season further to taste and top with fresh cilantro and lime wedges. Serve with cauliflower rice and enjoy!

turmeric chicken curry


30 Easy Whole30 Recipes

January is here, and for many of us, that means it’s time for a whole30! The whole30 is a 30 reset that helps you get away from sugar, processed foods, and back to real, whole foods! No calorie counting, no diet mentality, just real food. You can find a full Whole30 food list (along with an AIP/Whole30 food list) here if it’s new to you, but trust me… I definitely think the whole30 is worth considering, especially after the holidays.

WIthout convenience foods, it can be hard to figure out what exactly to eat for every single meal… especially when you have other food intolerances to worry about. That’s why I put together this list of 30 easy whole30 recipes that are also adaptable for AIP!


30 Easy Whole30 Recipes

Easy Whole30 Breakfasts

1. Sweet Potato Chicken Breakfast Poppers

2. Mexican Breakfast Skillet

3. Turkey & Sweet Potato Breakfast Hash

4. Carrot Breakfast Hash

Easy Whole30 Sides

5. Detox Carrot Slaw

6. Harvest Vegetable Hash

7. Cauliflower Pumpkin Risotto

8. Roasted Asparagus with Turmeric Dressing

9. Easy Oven Roasted Bok Choy

Whole30 Meal Prep Lunches

10. Salmon & Asparagus Meal Prep

11. Turmeric Chicken Meal Prep

12. Teriyaki Meatball Chicken Meal Prep

13. One Pan Greek Chicken Meal Prep

Whole30 Dinners & Main Dishes

14. Sweet Potato Chicken Poppers

15. One Pot Lasagna Skillet

16. Bacon Cheeseburger Soup

17. Hot & Sour Soup

18. Spinach Avocado Chicken Burgers

19. Egg Roll Soup

20. One Pan Pesto Chicken with Vegetables

21. Unstuffed Cabbage Roll

22. Slow Cooker Teriyaki Chicken

23. Copycat Chipotle Burrito Bowl

24. Instant Pot Zuppa Toscana

25. Anti-Inflammatory Turmeric Chicken Soup

26. One Pot Taco Skillet

27. Spaghetti Squash Pizza Casserole

28. Instant Pot BBQ Stuffed Sweet Potatoes

29. Easy Beef & Broccoli

30. Blackened Chicken Avocado Berry Salad


I hope this list was helpful! Are you doing a whole30 this January?