This paleo pumpkin chili is the perfect warm and cozy dish for fall! It’s whole30 compliant and is easy to make AIP and nightshade free.
When I first discovered my nightshade intolerance, I wondered how in the world I would ever have chili again. Chili is such a hearty and flavorful comfort food and one that I didn’t want to accept never eating again. But, how do you have chili without tomatoes, red spices, cheese, and beans? Aren’t those the main ingredients? This paleo pumpkin chili is AIP, whole30, and has all of the cozy fall flavors you love without the nightshades, dairy, or legumes!
I didn’t believe it until I tried it myself, but pumpkin is amazing in chili. We’ve turned pumpkin recipes into an ultra sweet and sugary treats, but really pumpkin is still a vegetable and tastes great in savory recipes. What’s great about pumpkin chili is that it’s not expected to be super spicy and full of tomatoes, which makes it a natural choice for nightshade free, AIP chili.
But even if you have non-AIP or paleo family in your house, I promise that they’ll still love this chili! My husband is a spice and cheese enthusiast and he still loved how cozy, seasonal and hearty this chili was. And of course, you can always layer on ingredients for those who tolerate them.
Paleo & AIP Pumpkin Chili
The Ingredients You’ll Need for This Paleo & AIP Pumpkin Chili
Beef broth & ground beef
I’m a big fan of cooking with ground beef because it’s so cost-effective and easy to use. However, you can also use ground turkey if you prefer.
Diced tomatoes/nomato sauce
You can use a can of diced tomatoes if you tolerate them, but I used my nightshade free “tomato” sauce to make it nightshade free and AIP.
I used canned pumpkin puree, but you can also use fresh pumpkin.
Onion, cilantro, garlic, carrots, and sweet potato
These help to flavor the chili and add some more substance. The carrots and sweet potato add more nutrients and flavor to the chili, and make it so you don’t even miss the beans!
Avocado and dairy free sour cream
In my opinion, no chili is complete without avocado. I also used coconut cream and apple cider vinegar to make a sour cream, but you can honestly do without if you prefer to keep it simple.
If you like this recipe, you may also like… Print
This pumpkin chili is rich and hearty! It’s nightshade optional, whole30, paleo, and easy to make AIP.
- 1 lb ground beef (sub turkey)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups carrot, chopped
- 1 cup sweet potato, chopped
- 1 cup pumpkin puree
- 1 cup diced tomatoes/nomato sauce for AIP
- 4 cups beef broth
- 1-2 tbsp fresh cilantro
- 1 tsp oregano
- 1/2 tsp black pepper (omit for AIP)
- 1 tsp sea salt
- optional- 2 tsp chili powder (omit for AIP)
- 1 avocado, diced
- Dairy-free sour cream
- Using a large stock pot or dutch oven, saute the ground beef on medium heat until browned. Remove from the pot and set aside. Reserve about half of the fat in the pot for cooking.
- Saute the onions and cook on medium heat for about 5 minutes. Add in the garlic and saute for another few minutes.
- Add in the carrots and sweet potato and cook and stir for 5-8 minutes or until slightly softened.
- Pour the broth, tomato/nomato sauce, pumpkin puree, and ground beef and stir well. Add the seasonings (reserving half of the cilantro for garnish) and stir well.
- Bring the chili to a simmer and cook for 30 minutes, stirring occasionally. Taste to ensure the veggies are cooked to liking and season further to taste.
- Serve the chili topped with avocado, dairy-free sour cream, and cilantro.
This turkey & sweet potato breakfast hash is an amazing egg free breakfast! It’s packed with veggies, protein, healthy fat, and is simple to make in one pan. It’s paleo, whole30 compliant, and AIP.
Egg free breakfasts can be hard! I get a ton of questions asking how in the world you can sustain a healthy diet without eggs for breakfast. Honestly, I thought that exact same thing for years. I love eggs, and I never wanted to live without them. However, after coming to terms with the reality that I was sensitive to them, I had to figure out what in the world I was going to do without eggs!
Eggs are actually one of the most common food allergies, so egg free breakfasts are far more necessary than I initially realized. Egg allergies are incredibly common, especially among young children, and many with autoimmune disease find them to be inflammatory. Regardless of whether or not you’re actually sensitive to eggs, mixing it up and taking a break from eggs every once is a while is always a good idea!
This breakfast hash egg free, and is a serious breakfast of champions! Move over cold cereal and skim milk, step aside oatmeal, and don’t even bother applying, breakfast pastries. This breakfast hash is loaded with everything you need for a healthy breakfast, and to start your day off with a bang.
Paleo Sweet Potato & Turkey Breakfast Hash
This sweet potato & turkey breakfast hash is made with three different kinds of vegetables, and protein-packed ground turkey to start the day off right! No sugar bombs, no processed carbs, and no nutrient poor breakfasts here.
Along with sweet potato, the hash is also made with apple, which adds a bit of natural sweetness and really ties the flavors together. If you’re trying to transition away from sweeter breakfasts to more savory, nutrient dense dishes, this is an awesome stepping stone.
Plus, it’s easily made in one pan, which makes for easy cleanup and much less fuss. Yes, please! It’s great for batch cooking at the start of the week for easy breakfasts in a pinch, or make on a lazy weekend.
The Ingredients You’ll Need For This Paleo Turkey & Sweet Potato Breakfast Hash
Turkey makes for a great breakfast protein. It’s really neutral, and filling! However, you can use other proteins like ground chicken or ground pork in this recipe.
I used orange sweet potato, but you can use other varieties as well.
Apple adds just a bit of sweetness to the hash without being overwhelming. I used pink lady apples, but granny smith or gala would work here as well.
They may be an acquired taste for some, but they’re super nutrient dense!
You can swap the kale for spinach if that’s more your scene.
Rosemary, sage, and salt
If You Like This Recipe, Check These Out! Print
This sweet potato & turkey breakfast hash is a filling and delicious option for breakfast!
- 1 tbsp coconut oil or avocado oil
- 1 lb ground turkey
- 1 medium sweet potato, diced
- 1.5 cups brussels sprouts, halved
- 1 pink lady apple, diced
- 2 cups kale, chopped
- 2 tsp rosemary
- 2 tsp sage
- 1 tsp sea salt
- Using a large cast iron skillet, or a pan, cook the ground turkey on medium heat until cooked through, lightly seasoning with some of the seasonings (reserve the majority for later). Set aside, reserving some of the fat in the pan.
- Add in the coconut/avocado oil and saute the sweet potato for 5 minutes, before adding in the brussels sprouts. Saute for another 15 minutes until the veggies have softened and crisped to liking.
- Add in the diced apple and kale and saute for another 4-5 minutes or until slightly softened.
- Reincorporate the ground turkey, and add the remainder of the seasonings. Stir until fully combined, and season further to taste.
- Serve warm and enjoy!
- Exact cooking times of the vegetables vary depending on size.
- All nutrition information is an estimation and will vary.
- Serving Size: 1 serving
- Calories: 297
- Sugar: 12.8g
- Sodium: 678.7mg
- Fat: 12.5g
- Saturated Fat: 5.2g
- Unsaturated Fat: 7.3g
- Trans Fat: 0g
- Carbohydrates: 24.1g
- Fiber: 4.7g
- Protein: 24.6g
- Cholesterol: 78.2mg
Keywords: breakfast hash, breakfast
These paleo pancake skewers are the perfect thing to serve at brunch! They’re gluten free, grain free, egg free and vegan.
Nothing says brunch quite like pancakes. Pancakes have been present at pretty much every holiday in my house growing up, and most Sunday mornings. There’s little you can do to make pancakes better than they already are… expect for make them into snackable little skewers!!
Of course, I love the nostalgia of sitting down to a nice personal stack of pancakes on my plate at breakfast. However, if you’re trying to serve a large group at brunch, pancakes can take up a lot of space and a ton of plates and flatware! It’s hard to really enjoy pancakes if you’re milling around and talking to party guests at a brunch. That’s why brunch items like pastries and bagels that are more grab and go are much more popular at brunches.
Making mini pancakes and placing them on toothpicks solves that problem of pancakes taking up too much room. They come with all of the pancake nostalgia you love, plus they’re way cuter than bagels!
My husband and I actually had a brunch wedding, and I wish we would have had these! But I think we can all agree that they’re perfection for mothers day brunch.
I tried tons of nut free options for these pancakes, but almond flour no doubt works the best.
This flour makes the pancakes a bit more fluffy.
Almond milk is thin enough to keep the pancake batter from getting too thick, which is what you want with good pancake batter. It will be thin, but not runny!
This is the egg substitute in the pancakes that help bind them while also making them that much more rich and creamy.
Bananas, strawberries, and blueberries
These are the fruits that I used, but you can also use other berries like blackberries or raspberries.
Can You Make these Nut Free and AIP?
Unfortunately, not with this particular. I went through 5-6 different failed variations and nearly an entire bag of tigernut flour trying to make these AIP and it just wasn’t flying. This recipe is a take on my original paleo and egg free pancakes, just reimagined into a fun shape!
My main priority as a recipe developer is to give you amazing recipes that you won’t believe are grain free, and healing. I had a vision for what I wanted with pancakes and it just wasn’t working without almond flour and almond milk.
However, there are plenty of other AIP and nut free pancake recipes (like this) out there that I’m sure you can apply the same principle to! Plus, almond are the only AIP reintro in these pancakes. They’re still grain free and egg free.
And trust me… I’m determined to eventually make AIP pancakes work for me! Print
- 1 cup almond flour
- 1/2 cup cassava flour
- 1 1/4 cup almond milk
- 2 tbsp almond butter (melted, or creamy)
- 2 tsp maple syrup
- 1/8 tsp baking soda
- Coconut oil to grease the pan
- Sliced bananas, strawberries, and blueberries to assemble the skewers
- Sift together the two flours and baking soda in a large mixing bowl
- Add in the almond butter and maple syrup, ensuring that the almond butter is creamy.
- Pour in the almond milk and stir well. The batter should be thinner but not overly runny.
- Using a large skillet (preferably cast iron or something that will not stick… this batter is very sticky) melt a tbsp of coconut oil on medium-low heat.
- Using a TBSP measure, scoop one table spoon of batter at a time into the skillet, frying only 3 pancakes at a time. Fry on low heat until the edges begin to cook, and carefully flip the pancakes to finish cooking. Remove the cooked pancakes and set aside.
- Repeat the process until batter is finished and add more coconut oil as needed.
- To assemble the skewers, layer one pancake, one piece of fruit, one pancake and finish with more fruit. You’ll have two-three pieces of fruit, and two pancakes per toothpick, and will have enough for 10-12 toothpicks. Top with extra maple syrup if desired and serve!
Eggs are such a staple for breakfasts, and were probably one of the only real foods that I ate as a kid. Who doesn’t love scrambled eggs for breakfast or a hard boiled egg for a quick snack? They’re easy, convenient, and nutrient dense… but so many people (myself included) have egg sensitivities and allergies! The question arises “what are you supposed to eat for breakfast if you’re egg free?!”. Breakfast is one of the hardest meals if you’re egg free, on the autoimmune protocol or just egg free on a paleo or Whole30 type diet. So I’m adding to my egg free breakfast recipes with this Mexican Breakfast Skillet! It’s Paleo, AIP, Whole30, and the perfect egg free breakfast.
When I announced that I was doing a Whole30 (I’m on day 6 right now!!) during February/March, I was asked “why the heck do you need a Whole30 if you’re already Paleo and mostly AIP?”. Main answer… treats! There are tons of recipes for AIP treats (I have plenty of my own!) and I was really feeling like I needed a break. My second reason was to show you guys how you can do Whole30 mostly AIP! No eggs, no nuts, no nightshades, and no premade bars. So an egg free breakfast dish was one of my top priorities to share with you!
This Mexican Breakfast Skillet is such an amazing and balanced breakfast. It feature green veggies, a starchy veggie, healthy protein, and healthy fat, to keep you satiated throughout the day, and much less likely to experience blood sugar spikes and dips.
What You Need For This Mexican Breakfast Skillet
Grass fed ground beef was my protein of choice for this skillet, but you can also use something like turkey, chicken or even a compliant chorizo… I just think beef provides the best flavor here!
The starchy veggie of choice in this skillet.
Kale, red onion, radish, and cilantro
These veggies add nutrient density, and tons of flavor to the dish.
What would a taco skillet be without avocado??
Optional : Salsa, or fried eggs
As this dish is AIP, it’s nightshade free and egg free. However, if you can tolerate salsa and eggs, go for it!
- 1 lb ground beef
- 2 medium sweet potatoes, diced
- 1 medium red onion, finely diced
- 2 stalks kale, destemmed and chopped
- 2 tsp cumin (omit for AIP)
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- Juice of one lime
- For garnish
- 2 tbsp cilantro, chopped
- 1-2 radishes, sliced
- 1 medium avocado
- Fresh salsa
- Set the stove top to medium heat and prepare a large skillet
- Add the ground beef to the pan and lightly salt. Cook on medium heat until browned, and set aside, reserving most of the fat in the pan to cook the vegetables.
- Add the sweet potatoes and cook until softened and crisped (but not burnt), stirring frequently
- Next add in the red onion and cook until the onions are translucent
- Finally, add the kale and cook for 2-3 minutes or until wilted
- Add back in the beef, as well as the salt, pepper, cumin, oregano, onion powder, garlic, lime juice and stir for until well combined
- To serve, top with avocado, cilantro, and radish
- Eat as a breakfast skillet, or lunch leftovers!
This taco skillet is so perfect for serving as a nourishing breakfast and saving later for leftovers! Perfect for putting in a bowl for taco Tuesday lunch or dinner 🙂
I hope you like this tasty taco skillet! Be sure to tag me on Instagram or share a photo on Pinterest if you try it!
Oatmeal used to be one of my staple foods in my teens, and in college. I would eat it at breakfast, lunch and dinner, and would go crazy with toppings! Peanut butter, chocolate chips, jam, blueberries, you name it. I was an oatmeal junkie through and through. When I first started transitioning to a grain free lifestyle to get my gut healed, I thought “well… all grains but oatmeal!”. But, when I started to realize how much oatmeal really was setting me off, I had to call it quits and go for other breakfast options like my breakfast poppers, and carrot hash. However, that doesn’t mean that oatmeal inspired dishes are out the window! This grain free cauliflower “oatmeal” is my answer to being able to enjoy oatmeal again for those of us who are grain free!
This cauliflower oatmeal has the look and consistency of oatmeal, but with far more nutrients than traditional oatmeal. Not only does it elevate the nutrient density of your breakfast with cauliflower, but it also has gut healing collagen, and is much lower in sugar than your average breakfasts.
The Ingredients You Need
Cauliflower can be riced in your food processor, of you can by it already riced. I get mine from Whole Foods, and have gotten it at Trader Joes and Sprouts. It’s a nice short cut!
Apple adds a touch of sweetness to the oatmeal!
This helps add more body to the oatmeal. I do not have a coconut free version of this particular recipe.
Coconut milk and coconut oil
This is for liquid, and extra healthy fats.
This adds more gut healing nutrients, and protein. I use Vital Proteins, but you can use Great Lakes as well.
Where This Recipe is From…
This cauliflower “oatmeal” is actually a preview recipe new program, Gut Health Overhaul. Though it’s much more than just food, this is one of my favorite recipes in the cookbook within the program!!
There is also an option to work one on one with me, and this is my only nutrition coaching opportunity available right now.
Now, back to the recipe…
- 1.5 cups cauliflower, riced
- 1/2 cup shredded coconut flakes
- 1/2 cup apple, finely diced (plus extra for topping)
- 1 cup coconut milk
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 4 tbsp collagen powder
- In a medium sized pot, melt the coconut oil on medium- low heat
- Add the ingredients (reserving the collagen) to the pot, and stir well to combine
- Allow to simmer on medium-low heat for 10-12 minutes, stirring every few minutes
- Stir in the collagen and top with extra dried apples and cinnamon if desired
- Serve warm, and enjoy!
This cauliflower oatmeal is so nourishing and delicious, and looks exactly like the real thing!
It’s been one of my new favorite breakfasts to make when I want a fast, and easy treat, but it’s still filled with nutrient dense ingredients… the best of both worlds 😉
I hope you love this preview recipe from the program as much as I do! Enjoy!
I’m a serious potato girl at heart. I loved french fries, mashed potatoes, and hash browns growing up. Oh, hash browns! I’ve eaten so many potatoes in my life… that is up until I was about 20. That’s when I started embarking on the journey to take control of my Hashimoto’s by healing my gut and discovered my nightshade intolerance. I was devastated to learn that I had to avoid potatoes for a short time, and was even more devastated when I slowly began to realize that nightshades like potatoes, peppers, and red spices were my biggest food intolerance. Yes, I feel worse when I eat potatoes than I eat gluten. No lie.
So, what’s a girl to do when she can’t have potatoes anymore? Cry? Pout? For a while, maybe. But in the end, you have to pick up your potato loving self and find alternatives. Like sweet potato, parsnip, and one of my new favorites jicama! The main ingredient in my new jicama breakfast hash!
One of the main questions that I get as an AIP blogger (which means I’m egg and grain free) is “what do you have for breakfast if you can’t have eggs or oatmeal? Well… anything! But in this case, Jicama Breakfast Hash, baby 😉 It’s packed with veggies, healthy fats, and is totally Paleo, AIP, and Whole 30 compliant. Not a potato, egg, or grain in sight.
Why I love this Jicama Breakfast Hash…
Jicama is nightshade free, and a prebitioic food
Unless you choose to add in any nightshade spices, this hash is totally AIP. Plus jicama is a prebiotic that helps feed our good gut bacteria.
It’s full of veggies
Three different kinds of veggies at breakfast alone! Take that bowl of oatmeal.
It won’t spike your blood sugar
Most American breakfasts are carb heavy and spike your blood sugar first thing in the morning. This hash is lower in carbohydrates to keep your blood sugar stable.
It tastes amazing!
So, so good!
The Ingredients in the Jicama Breakfast Hash
Jicama is a tuber vegetable, and it’s texture is similar to an apple, with a far less sweet flavor. It’s crunchy, hydrating, and much less starchy than a potato. It’s great for making fries, hash browns or even eating raw. Plus, it’s an amazing prebiotic that feeds our good gut bacteria!
You can easily find jicama at health food stores, and I often find it at regular grocery stores as well. Stores like Whole Foods and Trader Joes sell it precut into fries, which is a great option for this recipe
Bacon is what I used for this hash, but you can also use breakfast sausage, ground turkey, shredded chicken, etc. Whatever you have on hand works!
Kale and leeks
Two of my favorite ingredients for making breakfast hashes, and amazing nutrient dense veggies to start the day with!
Salt, pepper, garlic and onion powder
Plain and simple seasonings! Omit the pepper for AIP.
Optional – Spices like cumin or red pepper (omit for AIP)
Personally, I can’t have any nightshade spices, but I’m often told how delicious it is with jicama. So if you can tolerate it, go ahead and give it a try!
- 4-5 slices of bacon (use sugar free for Whole 30)
- 1 lb jicama, peeled and diced
- 1.5 cups kale, destemmed and chopped
- 1 large leek
- 1 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper (omit for AIP)
- Optional – 1/2 tsp cumin or red pepper (omit for AIP)
- Using a large cast iron skillet, cook the bacon on medium heat until crispy.
- Set the bacon aside and remove some of the fat from the pan, leaving 1-2 tbsp to fry the jicama
- Pour the jicama into the pan and fry for 5-6 minutes on medium heat, rotating often with a wooden spoon or spatula to avoid burning
- While the jicama is cooking, prepare the kale and leek. Remove the greens and the root from the leek, slice the white stalk of the leek into half moons, and wash them thoroughly.
- Add in the kale and leeks and season with salt, pepper, onion, and garlic powder. Cook for 2-3 minutes or until the greens are soft
- Chop the bacon and add it back into the hash
- Serve warm
When I first made this hash, I couldn’t believe that I wasn’t looking at actual potato hash browns! The jicama looks exactly like potato in this hash. The texture is crispy all the way through, different than a starchy potato, but it’s a whole different kind of delicious.
This hash is awesome for breakfast, but I’ve also saved leftovers for lunch and dinner as well. Good food is good food! It doesn’t matter what time of day you eat it.
I hope you love this hash! Be sure to tag me on Instagram if you try it out.