10 Paleo & AIP Recipes to make for Thanksgiving

Can you believe it’s already time for Thanksgiving? It feels like this year just started, and it’s already almost over. Regardless, I’m always excited about this time of year because I love the holidays. The holidays felt like a chore when I first started eating gluten-free and then AIP. How would I eat pumpkin pie? How would I be able to make something that I could share with everyone? There is hope!

These 10 paleo & AIP recipes will make everyone happy at Thanksgiving! From stuffing to pumpkin pie, you can still have it all and share for Thanksgiving!

10 Paleo & AIP Recipes to Make For Thanksgiving

1.Sweet potato casserole with marshmallows

Sweet potato casserole with marshmallows has always been one of my favorite Thanksgiving side dishes. What’s not to like, right? This version is made with no dairy and AIP marshmallows.

sweet potato casserole

2. Harvest veggie hash

This harvest veggie hash is a great way to sneak in some extra veggies on the Thanksgiving table!

3. Thanksgiving Coleslaw

Thanksgiving coleslaw is another fun option to get some more vegetables on your plate. This version is made without any mayo.

Paleo Thanksgiving Coleslaw

4. Apple pie bars

These apple pie bars are made with an optional caramel sauce, and are also vegan!

5. Pumpkin pie bars

Gotta have pumpkin pie, right? These paleo/AIP pumpkin pie bars are perfect for satisfying the craving!

6. “Cornbread”

I am so excited to make this corn-free cornbread for Thanksgiving again! It’s grain free and AIP but it really tastes like the real thing.

7. “Cornbread” Stuffing

Double the batch of cornbread to make this “cornbread” stuffing! 

8. Cranberry Turkey Poppers

These cranberry turkey poppers are such a great appetizer. They’re also a great option to bring for yourself if you’re going to a Thanksgiving dinner at someone else’s house where the turkey is stuffed.

Cranberry Sweet Potato Turkey Poppers (Paleo, AIP, Whole 30)

9. Apple cranberry sauce

This apple cranberry sauce is a tart homemade sauce that’s far less sweet than the traditional cranberry sauce from a can!

10. Pomegranate Guacamole

This is a nontraditional Thanksgiving dish, but it’s an easy to make appetizer that everyone will love!

Teriyaki Chicken Meatball Meal Prep (Paleo, Whole30, AIP)

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This teriyaki chicken meatball meal prep recipe is great for prepping on the weekend to have lunches or dinners for the week! It’s paleo, whole30, AIP and an all-around healthy lunch option.

teriyaki chicken meal prep

When I started transitioning to a paleo and eventually AIP diet a few years ago, I wouldn’t have lasted a single workweek without meal prep! I worked in an office that constantly had brownies or cookies in the breakroom, and my coworkers were always going out for a temptingly delicious lunch. If I weren’t prepping ahead, it would have been all too easy to throw in the towel and just wind up feeling sick later. Prepping meals ahead of time helped me get into a routine and see results with a healing diet faster. This teriyaki chicken meatball meal prep recipe is a great option to add to your meal prep list!

There is a myriad of different methods you can use to prep meals for the week ahead. You can make several proteins and vegetables and mix and match for a variety of meals, or you can prep one big recipe and portion it out into smaller portions like this one. No matter how you prefer to do it, it’s an amazing way to stay prepared throughout the week.

This recipe for teriyaki chicken meal prep bowls is super flavorful, easy to make, and is a crowd pleaser for different healthy diets! It’s easy to modify with different veggies and has a yummy sauce.

teriyaki chicken meal prep bowls

A Few Quick Meal Prep Tips…

  1. Invest in good quality glass Tupperware. Plastics aren’t ideal.
  2. Consider using a heating device like a hot logic oven or a desk crockpot if needed.
  3. Keep it interesting! Meal prep is often referenced as being way too boring to stick to. Who wants to eat unseasoned, bland food every single day? It doesn’t have to be that way! Mix it up every week and opt for recipes with seasonal ingredients and flavorful sauces.


The Ingredients That You’ll Need For This Teriyaki Chicken Meatball Meal Prep

Ground chicken

If you can’t find ground chicken near you, simply use a food processor to grind your own with chicken breast or thigh!

Cauliflower rice

Cauliflower rice can be purchased pre-riced, or you can also use a food processor to rice cauliflower florets to make your own. If you’re able to tolerate rice and would prefer to have that, that works just as well!


You can use another vegetable of your choice like broccolini, or bok choy.

Coconut aminos, orange juice, honey, and arrowroot starch

These are the ingredients for the teriyaki sauce. Feel free to swap the orange juice with pineapple, and leave out the honey if you’re on a whole30.


More Meal Prep Friendly Recipes

teriyaki chicken meal prep


Teriyaki Chicken Meatball Meal Prep (Paleo, Whole30, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 3-4 servings
  • Category: meal prep
  • Cuisine: asian


For the sauce

  • 1/2 cup coconut aminos
  • 2 tsp honey (omit for Whole30)
  • 2 tbsp fresh orange juice
  • 2 tsp arrowroot starch
  • 1/4 tsp sea salt

For the vegetables 

  • 1 tbsp coconut oil
  • 2 1/2 cup cauliflower rice (pre-riced or using a food processor)
  • 2 cups broccoli florets
  • 1/2 tsp sea salt

For the meatballs

  • 1 lb ground chicken
  • 1 clove garlic, minced
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tbsp coconut oil
  • 1/2 tsp sea salt
  • 2 tbsp green onion, chopped


For the sauce

  1. Combine all of the ingredients for the sauce in a small saucepan and set on the stove on medium heat. Whisk the sauce together and cook for 5 minutes until the sauce thickens. Set the sauce aside.

For the vegetables 

  1. Melt 1 tbsp coconut oil in a large, deep frying pan on medium heat. Saute the cauliflower rice for 8-10 minutes or until cooked through and lightly crisped. Lightly salt. Set aside and clean out the pan.
  2. Using the same pan, bring about 1/4 inch of water to a simmer in the pan. Lightly salt the water and add the broccoli to the pan and cover with a lid to steam the broccoli for 8-10 minutes or until the broccoli is tender. Remove any excess water and set the broccoli aside.

For the meatballs 

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. Combine all of the meatball ingredients in a large mixing bowl (reserving the green onion), and mix well. Roll the mixture into meatballs (you should have about 18) and place on the baking sheet.
  3. Bake in the oven for 25-35 minutes or until the internal temperature of the meatballs reaches 165 F.
  4. Once cooked, remove the meatballs from the oven and allow to cool slightly.
  5. Toss the meatballs in the teriyaki sauce until evenly coated (reserving about 2 tbsp for the vegetables).

To assemble the meal prep bowls

  1. Use 3-4 glass containers to layer in the cauliflower rice, broccoli, and about 4-6 meatballs per container. Top the vegetables with the remainder of the sauce, or serve the sauce on the side, and add the chopped green onion on top of the meatballs. Store in the fridge for about 3 days and enjoy for lunch or dinner!

teriyaki chicken meal prep bowls

Paleo Egg Roll Soup (Whole30, AIP)

This paleo egg roll soup is a nourishing a delicious cold-weather dish that features all of the flavors of an egg roll without the wrapper! It’s AIP, and Whole30 compliant.

Paleo Egg Roll Soup

Is there anything more comforting than soup? It’s warm, soothing, filling, and just all around perfect for this time of year. How about add one more layer of comfort food with a takeout dupe? Takeout may scream nostalgic comfort food more to me than soup does. We were always getting Chinese takeout, or picking up a hot pizza pie on the way home when I was a kid. Now that my takeout days are far behind me and soup is my main comfort food, I decided to marry the two with this paleo egg roll soup!

This recipe was inspired by the popular paleo riff on the egg roll, the egg roll in a bowl recipe. It’s a cost-effective and easy meal, and has been a reader favorite as well as a Hoover household favorite! Honestly, this recipe is comforting enough on its own, but it’s hard to get enough soup these days! Having this as a soup makes it far more warming than eating it as one pan meal alone, and it adds the benefit of using a healing homemade broth if you desire!

paleo egg roll bowl

The Ingredients You’ll Need for this Egg Roll Soup


Chicken broth

You can use a homemade broth (which I always love) or whichever broth is your favorite.

Ground Pork

I’m used to using ground pork for this recipe, but you can easily use other meats. I would suggest ground chicken as the next best thing for this recipe.


I’m obsessed with cabbage. It’s cheap, it’s nutrient-dense, and it cooks fast! Yes, you can buy a pre-made coleslaw mix to make this recipe even easier, but I prefer the texture and flavor from a fresh, whole cabbage.

Carrots, onion, and green onion

The rest of the veggies to round out the egg roll flavor.

Ginger and coconut aminos

Coconut aminos is the soy sauce substitute in this dish. Ginger adds a bit of a spicy kick.

egg roll soup

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Paleo Egg Roll Soup (Whole30, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: one pot meals
  • Method: stove top
  • Cuisine: Chinese


This egg roll soup is a warming and comforting dish that has all of the flavors of an egg roll!


  • 1 lb ground pork (see above for substitutions)
  • 2 tbsp coconut oil (sub sesame oil for non-AIP/if tolerated)
  • 1 white onion, diced
  • 1 cup carrots, shredded
  • 1 medium green cabbage, sliced into strips
  • 5-6 cups chicken broth
  • 1 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1 tsp grated ginger
  • 1/2 -1 tsp sea salt
  • 2 tbsp green onion, chopped


  1. Using a large pot, brown the ground pork on medium heat. Set aside when cooked and discard the fat.
  2. Melt the coconut oil in the pot on medium heat and add the diced onion. Saute for 5 minutes or until lightly translucent.
  3. Add the carrot and gently saute for a few minutes until the carrots soften slightly.
  4. Pour in the broth, cabbage, cooked pork, coconut aminos, garlic powder, and grated ginger and mix well to combine.
  5. Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted.
  6. Season further to taste and top the soup with sliced green onion to serve.

egg roll soup

Butternut Squash Chicken Poppers (Paleo, Whole30, AIP)

These butternut squash chicken poppers are a tasty and easy autumn dish! It’s paleo, whole30 and AIP. Serve them with cranberry sauce for dipping, and a side of fall vegetables.

I never ate butternut squash before I went gluten free. I mean, maybe it snuck in somewhere here or there, but I never really saw the need for a winter squash veggie when I was already eating so much bread. Boy, was I wrong! Now, I look forward to butternut squash season every year and am always sad to see it go in the spring. It’s amazing in soup, it’s makes awesome fries (like these butternut squash fries), and it even tastes great as a binder for these butternut squash chicken poppers!

Sweet potato chicken poppers are a reader favorite (and a personal favorite) over here, so why not add a bit more fall flare to them with butternut squash? Not only does add some awesome autumn flavor, but it adds in a new flavor and nutrient profile! Sweet potatoes are a bit of a staple in healthy diets these days, so why not mix it up?

The Ingredients You’ll Need For This Recipes

Ground chicken

If you don’t have ground chicken on hand, you can also use a food processor to grind whole chicken breast. Ground turkey is another great substitute!


Bacon adds more of a smokey flavor and cuts some of the sweetness of the other ingredients. However, it’s technically optional. 

Butternut squash

The butternut squash in this recipe is shredded and riced. All you need to do is use a food processor!


Diced apples add a great fall flavor to this recipe! I used honey crisp apples, but the variety of apples you can use is fairly fleixbl.e

Sage and rosemary

Optional- a dip

If you really want to make this a fall dish, serve it with a sugar free cranberry sauce! If not, it tastes great on it’s own.

If you like this recipe, check these out…


Butternut Squash Chicken Poppers

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes


  • 2 cups butternut squash
  • 2 slices of bacon
  • 1 lb ground chicken (substitute turkey)
  • 1 honey crisp apple, peeled and finely diced
  • 1/4 medium onion, finely diced
  • 2 tbsp coconut oil (sub avocado oil)
  • 2 tbsp coconut flour (sub cassava flour)
  • 1 clove garlic, minced
  • 2 tsp sage
  • 2 tsp rosemary
  • 1 tsp sea salt


  1. Preheat the oven to 375 and line a baking sheet with parchment paper
  2. Using a food processor, rice the butternut squash until fine. Remove from the food processor and set aside. Process the bacon in the food processor until finely chopped.
  3. Use a large mixing bowl to combine the chopped bacon and ground chicken. Mix the remainder of the ingredients into the chicken mixture and mix well until fully combined.
  4. Roll the chicken mixture into small chicken poppers, slightly flattening with the palm of your hand. Place on a baking sheet evenly spaced.
  5. Place in the oven for 25-28 minutes, flipping half-way through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
  6. Allow to cool and serve by themselves or with a refined sugar-free cranberry sauce (or completely sugar-free for Whole30).

butternut squash chicken poppers

Paleo Bacon Cheeseburger Soup (AIP, Whole30, Dairy free)

This bacon cheeseburger soup is dairy free, but has all of the flavors of a bacon cheeseburger! It’s Whole30, paleo, and AIP.

There are few things that are as comforting and delicious as a cheeseburger! Right? You just can’t get much better than a juicy burger, savory cheese, and I mean, more power to ya if you’re gonna add bacon on there. The only way to make this situation more comforting is if you turn it into a soup! But can you do bacon cheeseburger soup without the cheese? Yes!

This bacon cheeseburger soup seemed like the kind of thing that just wouldn’t be quite the same without the cheese. I mean, cheeseburger with no cheese? Sounds pretty counterintuitive. But when the craving strikes and you’re dairy free, I promise you that the flavors are there and that this soup is still just as tasty!

I was skeptical as to whether or not my cheese loving husband would be into this soup. He tends to stand pretty firm that anything that should maybe have cheese, just needs to be covered in cheese. However, he loved the soup just as much as I did! Winner!

This soup really addresses the craving for those bacon cheeseburger flavors, and it’s super filling. It features healthy fats, proteins, starchy carbs, and several different kinds of veggies all in one soup while staying disguised as a fast food favorite. My kind of meal!


The Ingredients You’ll Need For the Paleo Bacon Cheeseburger Soup

Chicken broth & coconut milk

What makes the chicken broth a better choice for this soup than beef, is that its color and flavor is milder which allows the other ingredients to shine. The coconut milk is mixed in to make for a creamy base.

Ground beef & bacon

I recommend using a higher fat beef for flavor, and whichever bacon is your favorite.

White sweet potato

If you’re not AIP, you can use regular potatoes but I use white sweet potato to keep it nightshade free and AIP.

Shredded carrots, white onion, and celery

These are the veggies needed for the soup.

Nutritional yeast

This is what creates that cheesy flavor. The soup won’t have the cheese taste without this. 

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Paleo Bacon Cheeseburger Soup (AIP, Whole30, Dairy free)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 5 servings
  • Category: soup
  • Method: stove top
  • Cuisine: American


This bacon cheeseburger soup has all of the flavors of a real bacon cheeseburger while being dairy-free, paleo, whole30, and AIP!


  • 1 lb ground beef
  • 1 yellow onion, diced
  • 1 cup carrots, shredded
  • 4 stalks celery, chopped
  • 1 tbsp parsley, chopped
  • 1 medium white sweet potato, chopped (sub regular potato if tolerated)
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1 tsp sea salt
  • 2 tsp garlic powder
  • 1 tbsp nutritional yeast (add more to taste for a more cheesy soup)
  • 3-4 slices of cooked bacon, chopped
  • Optional- compliant dill pickles (like this. Omit the peppercorn for AIP)


  1. Using a large soup pot, cook the ground beef on medium heat until browned. Set aside and reserve some of the fat in the pan for cooking.
  2. Add the diced onion (and more cooking fat if needed) and saute on medium heat for 3-4 minutes. Add in the carrots, celery, sweet potato, parsley and saute for 5 more minutes or until slightly softened.
  3. Pour in the chicken broth, coconut milk, salt, garlic, nutritional yeast, beef and stir to combine. Bring to a low simmer for 15-20 minutes or until the vegetables are tender.
  4. Remove from heat and spoon into bowls for serving. Top with cooked bacon and pickles if desired.


10 Paleo & AIP Pumpkin Recipes to Make in October

Pumpkin season is here, and there are my very favorite and most popular AIP & paleo pumpkin recipes from my blog that you have to try this October!

10 paleo pumpkin recipes

What would fall be without a little pumpkin, right? When I was a kid It thought that pumpkin was only reserved for pie. Boy, was I wrong. There’s a huge world of possibility for amazing recipes with pumpkin! It doesn’t matter if it’s sweet or savory, pumpkin is an awesome addition to a myriad of dishes.

Let’s kick off the list with one of my favorite savory dishes…


1.Paleo/AIP Pumpkin Chili

Pumpkin in chili? Heck yes! It’s amazing! This pumpkin chili is AIP, nightshade free, paleo and packed with fall flavors.

2. Healing Pumpkin Turmeric Gummies

These pumpkin turmeric gummies are an awesome Halloween treat!

3. Cauliflower Pumpkin Risotto

This cauliflower pumpkin risotto was an overnight reader favorite! Honestly, I’m obsessed with it too. It’s easy to make and is packed with veggies.

4. Chocolate chip pumpkin bread

It’s not fall without pumpkin bread, right? This chocolate chip pumpkin bread is paleo and easy to make AIP!

5. Pumpkin energy bars

These copycat pumpkin rx bars are an awesome snack!

6. Pumpkin chocolate chip cookies

These soft, yummy pumpkin chocolate chip cookies are so easy to throw together, and they even feature gut healing collagen!

7. Pumpkin spice turmeric latte

Bump up the nutrient factor in this fall favorite with a turmeric pumpkin spice latte!

8. Pumpkin donut holes

These pumpkin donut holes are so incredibly easy to make and taste like the real thing!

9. Pumpkin chocolate chip cookie skillet

This pumpkin chocolate chip cookie skillet is the real deal!

10. Pumpkin chocolate donuts

Pumpkin chocolate donuts? Yes, please!