Mexican Sweet Potato Chicken Poppers (Paleo, Whole30, AIP)

These Mexican sweet potato chicken poppers are the perfect easy meal with some extra flair to serve on a weeknight or pack for lunch! They’re paleo, whole30, and AIP.

Mexican Chicken Poppers (Paleo, Whole30, AIP)

Chicken poppers have been a game changer for me, and I’m constantly looking for more ways to spice it up. With Cinco De Mayo on the way, and Tex Mex food being a way of live where I live in Dallas, TX, I knew I had to try and give them a Mexican cuisines inspired flair!

Seeing as most Mexican dishes feature some sort of nightshade spice, it can be challenging to create the same flavors without it. However, these chicken poppers have an amazing flavor and a fun dipping sauce ties them altogether.

What I love so much about these chicken poppers is that they’re super simple to make, they require fairly minimal ingredients, and everyone loves them! Regardless on whether or not you’re paleo, we can all appreciate a chicken nugget inspired dish.

The Ingredients You’ll Need for the¬†Mexican Chicken Poppers

Ground chicken

Ground chicken is what I typically use for these poppers, which is easy to find at a butcher counter and most grocery stores. However, you can also use ground turkey.

Shredded sweet potato

I use a large cheese grater to shred sweet potato, however, you can also use a food processor.

Red onion

Diced red onion adds some spice to the dish while remaining nightshade free.

Cilantro

If you’re not a cilantro fan, I would tone it back, but it really amps up the flavor!

Fresh lime

A little bit of fresh lime juice really adds to the dish.

Avocado oil & coconut flour

These help bind the poppers together and make them a bit more crispy. You can sub other oils or flours.

Garlic, oregano, cumin and chili powder

These are the herbs and spices needed for the poppers. The cumin and chili powder are optional and should be omitted for AIP, but they do add an extra kick.

Dipping sauce

These are perfect for dipping in this cilantro avocado lime sauce, guacamole, or a tomato based salsa if you tolerate nightshades!

Mexican Chicken Poppers (Paleo, Whole30, AIP)

Mexican Chicken Poppers (Paleo, Whole30, AIP)

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Mexican Chicken Poppers (Paleo, Whole30, AIP)


  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 20-25 poppers

Ingredients

  • 1 lb ground chicken (sub turkey)
  • 2 cups sweet potato, shredded (using a grater or food processor)
  • 1/3 cup red onion, diced
  • 2 tbsp fresh cilantro, chopped
  • 2 tsp garlic powder
  • 1 tsp oregano powder
  • 2 tsp cumin (omit for AIP)
  • optional – 1 tsp chili powder (omit for AIP)
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil
  • 2 tbsp coconut flour
  • Juice of 1/2 lime

Instructions

  1. Preheat oven to 400 F and line a baking sheet with parchment paper
  2. Combine all of the ingredients in a large mixing bowl and thoroughly mix until well combined.
  3. Scoop the poppers (you should have 20-25) out using a small scoop, or just your hand, and place them evenly spaced on the baking sheet. Slightly flatten them by pushing them down with your hand.
  4. Bake in the preheated oven for 20-25 minutes, flipping once. Remove from the baking sheet and allow to cool for 5-10 minutes.
  5. Serve with cilantro avocado lime sauce, guacamole, or a tomato based salsa if you tolerate nightshades.

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Mexican Chicken Poppers (Paleo, Whole30, AIP)

Baked Chicken with Strawberry Avocado Salsa (Paleo, Whole30, AIP)

This Baked Chicken with Strawberry Avocado Salsa is the perfect spring dish! It’s paleo, AIP, whole30 and is made with all real food.

Baked Chicken with Strawberry Avocado Salsa (Paleo, Whole30, AIP

Strawberry season is one of my absolute favorite parts of spring and summer! Strawberries are just starting to pop up here in Texas, and I can never resist digging when they first start arriving in April. The question is, how do you enjoy them in a fun, unique way? Sure, chocolate covered strawberries are great, and they’re perfect on salads, but having something different to mix it up is always appreciated. This baked chicken with strawberry salsa is the perfect way to add some flair to strawberry season!

This dish is amazing for an easy weeknight meal, or for wowing dinner guests at a gathering! It’s just not something you see every day, but it’s absolutely delicious. It’s paleo, AIP, and whole30 compliant, but no one would know otherwise.

Plus, this strawberry salsa is so yummy and versatile that you may just want to eat it by itself ūüėČ

Baked Chicken with Strawberry Avocado Salsa (Paleo, Whole30, AIP

The Ingredients You Need for the Baked Chicken with Strawberry Avocado Salsa

Chicken breast

Chicken breast is what I used for this dish, but you can easily swap out chicken thigh, or even fish like salmon.

Strawberries

The star of the show here! You want to use the prettiest, freshest strawberries you can find for this dish as they take center stage. I used an organic, local variety, but go with what you have.. just make sure it’s tasty as that flavor carries the dish.

Avocado

A great pairing with the berries, and a source of healthy fat for a lower fat cut of meat.

Cilantro

This flavor pairs well with the freshness of the salsa.

Radishes

Radishes are one of my secret weapon ingredients for adding a nightshade free spice to dishes!

Lime

This is the acid in the dish that adds some

Avocado oil

This is for cooking the chicken and enhancing the flavor.

Baked Chicken with Strawberry Avocado Salsa (Paleo, Whole30, AIP

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Baked Chicken with Strawberry Avocado Salsa


  • Author: Michelle

Ingredients

For the chicken 

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

For the salsa

  • 1 cup strawberries, sliced
  • 1 cup avocado, cubed
  • 1/4 cup radishes, sliced thin
  • 2 tbsp cilantro, roughly chopped
  • Juice of one lime
  • 1/2 tsp sea salt
  • Fresh jalapeno – optional… omit for AIP

Instructions

  1. Combine all of the ingredients for the salsa in a medium sized bowl. Gently mix and set aside.
  2. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  3. Lay the chicken breast on the baking sheet and add the avocado oil. Season on both sides.
  4. Bake in the oven for 25 minutes (flipping once), or until the internal temperature reaches 165 F.
  5. Remove from the oven and allow to cool and rest for 10 minutes or so.
  6. Top with the salsa and serve with a side salad or plantain chips.

Baked Chicken with Strawberry Avocado Salsa (Paleo, Whole30, AIP

Bang Bang Shrimp (Paleo, Whole30, AIP)

This bang bang shrimp will knock your socks off! You won’t believe that it’s paleo, Whole30, and has an AIP modification.

Bang Bang Shrimp (Paleo, Whole30, AIP)

One of the biggest things that held me back from healing with a real food lifestyle for so long was that I didn’t feel like I could have delicious food. I thought once grains and processed food were out of the picture, food had nothing to offer. I was so wrong, and this bang bang shrimp proves it!

Shrimp was always one of those things I was iffy about growing up. If it wasn’t seasoned well, I didn’t want anything to do with it. This shrimp is literally swimming in an amazing delicious sauce that will blow you away regardless of how you usually eat! It’s creamy, it has a serious punch, and it’s packed with flavor.

The Ingredients You Need for the Bang Bang Shrimp

Shrimp

I used a key west pink shrimp, but you can use a larger shrimp if you’d like.

Coconut oil

For cooking the shrimp.

Green onion

Used as a light garnish

For the whole30 & paleo bang bang sauce…

So, this sauce has two modifications! One for those who can tolerate nightshades and one for those who can’t.

Mayo

Use a paleo mayo, or make your own at home.

Siracha or hot sauce

Coconut aminos

 

For the AIP bang bang sauce…

The AIP bang bang sauce has a lot less punch and spice, but it still tastes great!

Coconut cream

This makes the creamy base.

Coconut aminos

AIP ketchup

You can use a homemade version, or this.

Turmeric, horseradish, garlic, ginger and onion powder

These are the seasonings which help add a bit of spice to the sauce.

Bang Bang Shrimp (Paleo, Whole30, AIP)

Bang Bang Shrimp (Paleo, Whole30, AIP)

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Bang Bang Shrimp (Paleo, Whole30, AIP)


  • Author: Michelle

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp arrowroot starch
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tbsp coconut oil
  • Green onion for garnish

For the paleo/whole 30 bang bang sauce

  • 1/4 cup compliant mayo
  • 1 tbsp siracha or hot sauce
  • 2 tsp coconut aminos
  • 1 tsp garlic powder
  • 1/4 tsp sea salt

For the AIP bang bang sauce 


Instructions

  1. Stir together the sauce ingredients for whichever sauce you’re using, and set aside
  2. Using a large skillet, melt the coconut oil over medium heat
  3. Pat the shrimp dry and season. Toss with arrowroot starch until lightly coated.
  4. Fry in the coconut oil in two batches. Cook for 2-3 minutes on each side, and remove from the pan when fully cooked. Remove the shrimp and set aside, leaving the coconut oil in the pan.
  5. Toss the cooked shrimp with about two thirds of the sauce, reserving some of the side for dipping.
  6. Top with green onion and extra salt to taste, and enjoy!

Sweet Potato Sliders (Paleo, Whole30, AIP)

These sweet potato sliders are the perfect way to satisfy your burger cravings. They’re Paleo, Whole30, AIP, and come with some delicious toppings!

We’re big burger fans in the Hoover household! We love pulling out the grill to make some juicy burgers with our own favorite toppings. However, there’s almost always a disagreement about the buns! My husband doesn’t follow a grain free lifestyle and always wants to go for cheap processed buns, while I protest and want to go bunless. These sweet potato sliders have been the perfect compromise!

These fun sliders are totally paleo, whole30, and AIP while still having the feeling of having a soft, yummy bun! They’re easy to make, and both my husband and I totally love them.

The Ingredients You Need for the Sweet Potato Sliders

Ground beef

You could totally use turkey as well to make a turkey burger, but we’re going for just straight up ground beef burgers here.

Sweet potato

The amount of sweet potatoes you use will vary depending on whether or not you want two buns, or to leave it open face, or whether or not your sweet potato is large enough. You want to look for large, round sweet potatoes to make the best buns.

Coconut oil

For cooking the sweet potato buns.

Arugula, avocado, and pickled onions

These are the toppings of choice as they fit well on the slider and the flavors go well together. However, can always mix it up. You’ll find the quick pickled onion recipe here.

Salt, pepper, garlic, and onion powder

These are for seasoning the burger. Omit the pepper for AIP.

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Sweet Potato Sliders (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 7-8 sliders

Description

 


Ingredients

For the sweet potato buns 

  • 2-3 large, round sweet potatoes
  • 1 tbsp coconut oil
  • 1/4 tsp sea salt

For the sliders 

  • 1 lb ground beef
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper (omit for AIP)

For the toppings


Instructions

For the buns

  1. Preheat the oven to 400 F and line two baking sheets with parchment paper. One sheet for the sliders, the other for the buns.
  2. Wash the sweet potato well to remove any impurities.
  3. Slice the sweet potatoes into buns about 1/4th inch thick. You want about 8 buns if you’re doing an open faced slider, or 16 if you want two buns.
  4. Evenly space the sweet potato buns on a baking sheet and coat with coconut oil and salt.
  5. Bake for 30-35 minutes or until crisped to liking. Set aside and allow to cool.

For the burgers

  1. Form the ground beef into small sliders (about 8) and season on both sides.
  2. Place on the baking sheet and bake for 25-30 minutes (or until cooked through), flipping halfway. See notes for other cooking methods. 

To assemble

  1. Top the sweet potato buns with arugula, burger, pickled onions and avocado. Finish with another bun, or leave open faced.

Notes

You can also grill or fry the burgers! This method is easier and still tastes great ūüôā

Paleo Crispy Chicken Nuggets (AIP, Chick-fil-A Copycat)

These paleo crispy chicken nuggets are the ultimate chick-fil-a copycat, complete with a honey mustard dipping sauce. Plus, they’re even AIP compliant, and made without eggs!

Paleo Crispy Chicken Nuggets (AIP, Chick-fil-A Copycat)

There are some meals that I had resided in my mind that I’d just never eat again. Chick-fil-a chicken nuggets were one of them. With all of the ingredients that I knew just didn’t make me feel great, it didn’t seem worth it to even think about it anymore. But, never say never!

I’m a firm believer that you can do anything you put your mind to… even make a paleo and AIP version of crispy, chick-fil-a style chicken nuggets with signature chick-fil-a sauce! I’ll be the first to admit that I didn’t think it could be done to where it was actually a believable knockoff, but after I watched my husband eat an entire batch of these crispy chicken nuggets and beg for more, I did a little happy dance!

These chicken nuggets are crispy, packed with flavor, and taste just like the real thing when you dip them into the knock off chick fil a sauce!

Paleo Crispy Chicken Nuggets (AIP, Chick-fil-A Copycat)

The Ingredients You Need For the Crispy Chicken Nuggets

Chicken breast

Chicken breast is what I used to make the nuggets, but you can try to use thigh if that’s what you prefer.

Plantain chips

The crispy breading! You can use homemade plantain chips, or store-bought. Just be sure to watch the oils.

Coconut milk and apple cider vinegar

This more of less creates a buttermilk to marinate the chicken in. It locks in so much flavor and allows the plantain chips to stick better without any eggs.

Coconut oil

This helps the plantain chips stick, and keep the chicken moist.

Parsley, garlic, onion, salt, and pepper

This is basically a ranch style seasoning to really up the flavor of the nuggets. You can easily tone it down, but I think it adds a lot! Omit the pepper if you’re AIP.

Mustard, coconut cream, honey, and BBQ Sauce

These are the ingredients for the chick-fil-a sauce knockoff. This is the AIP mustard that I used, and the AIP BBQ sauce. You can try to make homemade versions, or you can use something else if you’re not AIP… this was just the easiest option!

Paleo Crispy Chicken Nuggets (AIP, Chick-fil-A Copycat)

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Paleo Crispy Chicken Nuggets (AIP, Chick-Fil-A Copy Cat)


  • Author: Michelle

Ingredients

For the chicken nuggets

  • 1 lb chicken breast, cut into cubes
  • 1 cup coconut milk
  • 2 tbsp apple cider vinegar
  • 1/3 cup coconut oil, melted (or avocado oil)
  • 1 4oz bag of plantain chips (like this)
  • 1 tsp dried parsley
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

For the chick-fil-a sauce


Instructions

For the chicken nuggets

  1. Preheat the oven to 400 F and prepare a large baking sheet with parchment paper.
  2. Combine the coconut milk and apple cider vinegar in a bowl and add the chicken. Place in the fridge to marinate for 30-60 minutes. Drain the excess milk when the chicken is done marinating.
  3. Using a food processor, grind the plantain chips until fine. Pour the ground plantain chips in a bowl, combine with the seasonings and set aside.
  4. Set up a station with the plantain mixture in one bowl, and coconut oil in another bowl. Use tongs to dip the chicken pieces one by one into the coconut oil, and then coat in the plantain mixture. Place the coated chicken nuggets on the baking sheet and repeat the process until all are coated.
  5. Bake the chicken for 20-25 minutes, flipping once.
  6. Serve with the sauce and enjoy!!

For the chick-fil-a sauce

  1. Combine all of the ingredients in a small bowl and whisk together. Adjust ingredients to taste as desired.

Paleo Crispy Chicken Nuggets (AIP, Chick-fil-A Copycat)

Paleo Salmon Meal Prep Bowls (Paleo, AIP, Whole30)

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

When it comes to eating a real food diet, preparation is always key. Even with following a paleo lifestyle for years, I was especially reminded of this during my Whole30 this past month. Throughout the past few weeks, I’ve had moments here and there where I wasn’t as prepared as I should have been and would kick myself for having to waste time in the kitchen that could have been saved by preparing ahead of time. Quick lunches was one of the spots that I really struggled with at the start, so these Paleo Salmon Meal Prep Bowls were a total lifesaver!

These simple meal prep bowls are Whole30 compliant, paleo, and even autoimmune protocol compliant. They’re easy to make, the ingredients are easy to find, and it takes so much guess work out of healthy meals in the moment.

The Ingredients

All of the ingredients used in this dish are from ALDI, which I love! There are so many locations making it easily accessible for so many, and according to annual surveys of US consumers conducted from 2011 to 2017 by Market Force Information¬ģ, ALDI is one of America’s favorite grocery stores. Even my husband (who hates shopping with me) would tell me how much he liked ALDI when we first started dating!

I found all of these ingredients easily, but please note that price and availability of certain products may vary from store to store. However, ALDI has a ton of options for organic, and paleo foods, so you can easily make substitutions. Check out where a store is located near you!

Salmon

I used Specially Selected Sockeye Salmon from ALDI, and it was so delicious! Salmon is a great source of both protein and healthy fat that keeps you satiated throughout the day.

Asparagus and Cauliflower

These are the two main veggies featured in this meal prep bowl, though you could easily mix it up with something like sweet potato, broccoli, etc.

The asparagus is roasted which gives it an amazing flavor and texture, and the cauliflower is riced to resemble actual white rice. I got a whole head of cauliflower from ALDI and just used my food processor to rice it!

Avocado oil

I get a lot of requests to do coconut free dishes, and avocado oil is an amazing alternative to coconut oil. I used SimplyNature 100% Pure Avocado Oil from ALDI, which has an amazing flavor that doesn’t overpower this dish. Avocado oil has a high smoke point which is perfect for roasting and saut√©ing.

Lemon, salt, and pepper

Simple flavors tie this dish altogether!

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Paleo Salmon Meal Prep Bowls (Paleo, AIP, Whole30)


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings

Ingredients

  • FOR THE SALMON
  • 3 filets, Specially Selected Sockeye Salmon (defrosted)
  • 1 tbsp SimplyNature 100% Pure Avocado Oil
  • 1 tsp Stonemill Sea Salt
  • 1/4 tsp Stonemill Black Pepper (omit for AIP)
  • Juice of 1/2 lemon
  • 3 lemon slices for garnish
  • FOR THE ASPARAGUS
  • 1 bunch asparagus
  • 1 tbsp SimplyNature 100% Pure Avocado Oil
  • 1/2 tsp Stonemill Sea Salt
  • 1/4 tsp Stonemill Black Pepper (omit for AIP)
  • Juice of 1/4 lemon
  • FOR THE CAULIFLOWER RICE
  • 1 large head cauliflower
  • 1 tbsp SimplyNature 100% Pure Avocado Oil
  • 1/4 tsp Stonemill Salt

Instructions

  1. Preheat the oven to 375 F and line two baking sheets with parchment paper
  2. For the asparagus wash it well, and chop the thick white ends off. Place onto the baking sheet and top with avocado oil, lemon, salt, and pepper (omit pepper for AIP). Bake for 15-20 minutes or until asparagus is crisped to your liking.
  3. For the salmon, place the defrosted salmon filets onto the baking sheet and top with avocado oil, lemon juice, salt, and pepper (omit pepper for AIP)
  4. Roast the salmon in the oven for 15 minutes or until it easily flakes with a fork.
  5. For the cauliflower rice wash the cauliflower well and chop it into florets.
  6. Add the florets to a food processor and set to shred until the cauliflower is fully riced. Stop and stir throughout the process if needed to ensure it rices evenly.
  7. Using a large skillet, heat the avocado oil on medium heat.
  8. Add in the cauliflower rice, season with salt and sauté for 8-10 minutes or until lightly crisped.
  9. To assemble divide the cauliflower rice evenly across three glass meal prep containers and layer on the asparagus, salmon, and extra lemon slices.
  10. Store in the fridge and reheat either in a toaster oven, or under the broiler, and enjoy!

So easy, so healthy, and so delicious! Cooking once and having healthy meals for days is such an amazing way to make eating real food easier, and this is such a perfect dish to add to your meal prep regimen.

Enjoy, and be sure to let me know how you like it if your try it out!