Chicken Bacon Ranch Casserole (Paleo, Whole30, AIP)

This chicken bacon ranch casserole is a delicious main dish or breakfast option! It’s paleo, whole30, and AIP.

bacon ranch casserole   

How to make this bacon ranch casserole

  • Grease a 9×13″ casserole dish and preheat the oven to 400 F.
  • Chop the sweet potato (or potato if tolerated) and add to the baking dish. Top with avocado oil and season and bake for 35-45 minutes or until cooked and lightly crispy.
  • While the potatoes bake, chop the chicken and marinate in coconut milk and apple cider vinegar.
  • When the potatoes are done, remove from the oven. Drain the excess coconut milk and add the chicken on top of the potatoes along with the ranch dressing.
  • Bake in the preheated oven for 20 more minutes or until the internal temperature reads 165 F.
  • Remove from the oven and top with cooked bacon, chives, and green onion.

Tips & tricks

Reserve the fresh herbs until serving to make it meal prep ready

Just chop up some fresh herbs when ready to serve and enjoy!

Serve it as a breakfast or a main dish at dinner.

We’ve been serving this as breakfast in our house, but it can easily be a dinner recipe too.

bacon ranch casserole

 The Ingredients

White sweet potato (or regular potato)

I used white sweet potato in this recipe, however, you can also use orange sweet potato or regular potato if you tolerate that.

Chicken

I used chicken breast, but you can also use chicken thigh.

Coconut milk

You’ll marinate the chicken in the coconut milk ahead of time. This helps keep the chicken from drying out.

Ranch

You can make a homemade ranch dressing to keep it AIP, or you can use a storebought compliant ranch like primal kitchen ranch.

Nutritional yeast 

You’ll usually find a bacon ranch casserole topped with cheese, but this still gives it that cheesy flavor without the dairy.

Bacon, chives and green onion

It’s not a bacon ranch casserole without these to top it off!!

bacon ranch casserole

You’ll also love…

Print

Chicken Bacon Ranch Casserole (Paleo, Whole30, AIP)


  • Author: Michelle
  • Yield: 4 servings 1x

Description

This chicken bacon ranch casserole is a delicious main dish or breakfast option! It’s paleo, whole30, and AIP.


Scale

Ingredients

  • 3 tbsp avocado oil, divided
  • 5 cups white sweet potato (or orange sweet potato or regular potato if tolerated), chopped
  • 1 tsp salt (divided)
  • 1/4 tsp pepper
  • 1 1/2 lb chicken breast, cubed
  • 1 cup coconut milk
  • 2 tsp apple cider vinegar
  • 1/2 cup compliant ranch dressing (use this for AIP or this for whole30/paleo)
  • 12 tbsp nutritional yeast (optional)
  • 3 slices of bacon, cooked and chopped
  • 1 tbsp chives, chopped
  • 1 tbsp green onion, chopped

Instructions

  1. Preheat the oven to 400 F and grease a 9×13″ casserole dish.
  2. Add the sweet potato to the baking dish and top with 2 tbsp of avocado oil and season with salt and pepper. Bake for 35-45 minutes or until cooked and lightly crispy.
  3. While the potatoes bake, add the chicken to a bowl and cover with coconut milk and apple cider vinegar. Allow to marinate for 10-15 minutes.
  4. When the potatoes are done, remove from the oven. Drain the excess coconut milk and add the chicken on top of the potatoes along with the ranch dressing and 1 tbsp of avocado oil. Gently stir to combine.
  5. Bake in the preheated oven for 20 more minutes or until the internal temperature of the chickenreads 165 F.
  6. Remove from the oven and top with nutrtional yeast, cooked bacon, chives, and green onion.

Notes

All nutritional information are estimations and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 796
  • Fat: 51.1g
  • Carbohydrates: 39g
  • Fiber: 6.4g
  • Protein: 45.3g

 

 

Pumpkin Blueberry Breakfast Bars (Paleo, AIP)

These pumpkin blueberry breakfast bars are a unique and delicious breakfast option! They’re gluten and grain-free, paleo, and AIP.

breakfast bars

It can be hard to get creative with breakfasts! Most days, I’m happy just eating a savory leftover for breakfast as breakfast really doesn’t have to be pancakes, cereal, and eggs. However, it’s fun to have something different every now and then, and these pumpkin blueberry breakfast bars are a great option!

These breakfast bars are grain-free, gluten-free, dairy-free, and can be made egg-free and AIP. They have added collagen for a little protein boost and store well in the fridge for a breakfast on the go.

 

How to Make these Pumpkin Blueberry Breakfast Bars

  • Preheat the oven to 375 F and line a small baking pan with parchment paper.
  • Combine the coconut flour, tapioca starch, and collagen and mix well.
  • Stir in the maple syrup, pumpkin, and gelatin egg (or egg).
  • Fold in the blueberries and transfer to the baking pan.
  • Transfer to the oven and bake for 25-30 minutes or until baked through.
  • Remove from the oven and carefully transfer to a cooling rack. Allow cooling before slicing into 9 bars.

Tips & Tricks for the Pumpkin Blueberry Breakfast Bars

Use a smaller baking pan

I used an 8×6″ baking dish to make these bars thicker.

Wrap tightly and store in the fridge or freezer for a breakfast on the go!

These make a great meal prep breakfast if you store them in the fridge or freezer! They’ll keep for 3-4 days in the fridge and several weeks in the freezer.

Swap out the blueberries for chocolate chips (if tolerated) for a more decadent treat.

If you want to make these a treat, add some chocolate chips to make them even more decadent!

breakfast bars

The Ingredients for the Breakfast Bars

 

Coconut flour

I haven’t tried any alternative flours for this particular recipe. I attempted it with tiger nut flour but yielded better results with the coconut flour.

Tapioca starch

Tapioca starch helps to bind the bars further.

Collagen

Collagen adds some extra protein to these breakfast bars!

Coconut oil

I haven’t tried any other fat sources for this recipe

Maple syrup

Maple syrup helps sweeten the bars and give it a classic breakfast flavor!

Pumpkin puree

You’ll want to use pumpkin puree that’s just pumpkin, and no other added ingredients.

1 egg (or a gelatin egg)

You’ll need one egg for the recipe, or you can make a gelatin egg substitute if you’re egg-free from the instructions below.

pumpkin breakfast bars

You’ll also love…

Print

Pumpkin Blueberry Breakfast Bars (Paleo, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 bars 1x

Description

These pumpkin blueberry breakfast bars are a unique and delicious breakfast option! They’re gluten and grain-free, paleo, and AIP.


Scale

Ingredients

  • 3/4 cup coconut flour
  • 1/4 cup tapioca starch
  • 3 tbsp collagen peptides
  • 1/8 tsp baking soda
  • 1 tsp cinnamon
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 cup pumpkin puree
  • 1/4 cup water + 1 tbsp gelatin (sub 1 egg for non AIP)
  • 1/4 cup blueberries

Instructions

  1. Preheat the oven to 375 F and line a small baking dish (I used an 8×6″ dish) with parchment paper lightly greased with coconut oil.
  2. Using a large mixing bowl, combine the coconut flour, tapioca starch, collagen, baking soda and cinnamon. Mix well.
  3. Stir in the coconut oil, pumpkin puree, and maple syrup and stir to combine.
  4. Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.
  5. Fold the blueberries into the batter.
  6. Pour the batter into the prepared baking dish and transfer to the preheated oven. Bake for 25-30 minutes or until baked through.
  7. Remove from the oven and carefully transfer to a cooling rack. Allow cooling before slicing into 9 bars.

Notes

All nutritional facts are estimations and will vary.

  • Category: breakfast
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 138
  • Fat: 6.1g
  • Carbohydrates: 14.9g
  • Fiber: 4.5g
  • Protein: 6.8g

Keywords: breakfast bars

pumpkin breakfast bars

Turkey Maple Breakfast Sausages (Paleo, AIP)

These turkey maple breakfast sausages are a delicious homemade breakfast option! They’re made with all real food ingredients and are paleo and AIP compliant.

turkey breakfast sausage 

 

How to Make these Turkey Breakfast Sausages

  • Place the turkey in the freezer for 20 minutes to make it easier to work with.
  • Combine the turkey with the maple syrup and fresh herbs.
  • Either form into sausage patties, or line a baking sheet with parchment paper and thinly spread the mixture. Use a biscuit cutter to cut uniform sausages and set aside with a spatula.

breakfast sausage

  • Heat the oil in a pan over medium-high heat and transfer 2-3 sausages at a time to the pan. Cook for 3-4 minutes on each side or until the internal temperature reaches 165 F. Repeat until all of the sausages are cooked.
  • Serve fresh or store in the fridge for a meal prep breakfast.

 

How long will these turkey breakfast sausages last in the fridge?

These sausages will easily last in the fridge for 3-4 days which makes them the perfect meal prep breakfast to prep on the weekend and serve throughout the week! I like to store them together in glass Tupperware, or you can prepare a fully prepped breakfast with the sausages, and a side like sweet potato hashbrowns in a Tupperware for a grab and go breakfast!

 

Can you freeze the turkey breakfast sausages?

The freezer is a secret weapon for efficiency in the kitchen! I love freezing food that I’ve batch cooked or having prepped/uncooked food in the freezer for easy cooking.

You can wrap the prepared sausages tightly and store them in the freezer for ease. You can also freeze them raw and cook them later, however, you can only do this is the turkey is fresh and not previously frozen!

The Ingredients for the turkey breakfast sausages

Ground turkey

I love getting ground turkey from my local farmer, Rehoboth Ranch and highly recommend it if you’re in the Dallas area! You can also use something like ground chicken.

Maple syrup

Maple syrup adds tons of that breakfast flavor to these sausages!

Sage, rosemary, and thyme

You can use dried versions of these seasonings, but I love using them fresh!

turkey breakfast sausages

You’ll also love…

Print

Turkey Maple Breakfast Sausages (Paleo, AIP)


  • Author: Michelle
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

These turkey maple breakfast sausages are a delicious homemade breakfast option! They’re made with all real food ingredients and are paleo and AIP compliant.


Scale

Ingredients

  • 1 lb ground turkey
  • 3 tbsp maple syrup 
  • 2 tsp fresh thyme leaves, chopped
  • 2 tsp ground sage
  • 1 tbsp fresh rosemary leaves, chopped
  • 2 garlic cloves, minced
  • 1 tsp salt
  • ¼ tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil

Instructions

  1. Place the turkey in the freezer for 20 minutes to make it easier to work with.
  2. Combine the turkey with the maple syrup, herbs and salt and pepper. Mix well to combine.
  3. Either form into sausage patties by hand, or line a baking sheet with parchment paper and thinly spread the mixture and use a biscuit cutter to cut uniform sausages and set aside with a spatula.
  4. Heat the oil in a pan over medium-high heat and transfer 2-3 sausages at a time to the pan. Cook for 3-4 minutes on each side or until the internal temperature reaches 165 F. Repeat until all of the sausages are cooked.
  5. Serve fresh or store in the fridge for a meal prep breakfast.

Notes

All nutritional facts are estimations and will vary.

  • Category: breakfast
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 273
  • Fat: 15.8g
  • Carbohydrates: 11.1g
  • Fiber: 0.3g
  • Protein: 22.5g

breakfast sausage

Everything Bagel & Lox Breakfast Nachos (Paleo, AIP option)

These everything bagel and lox breakfast nachos are extremely decadent and fun! They’re made with sweet potato bagel chips and are a paleo and dairy free breakfast.

Oh yeah… we went there. I shared these everything bagel sweet potato chips recently, and was so excited by how much you guys loved them! So it’s time to take them to the next level with these everything bagel breakfast nachos.

These breakfast nachos combine all of the flavors that you would enjoy on a bagel with lox, but without an actual bagel. With sweet potato chips, smoked salmon, capers, lettuce, red onion, everything bagel seasoning, bacon, fresh herbs, and a dairy-free cream cheese topping, these are some seriously loaded nachos. The sweet potato bagel chips are a lot easier to make than a homemade paleo bagel and are an all-around more vegetable-forward version on a bagel.

This certainly isn’t an everyday breakfast, but it’s an amazing option for a special breakfast for something like a birthday or a holiday. Or you can just eat them for breakfast for dinner, or a seriously decadent snack.

 

The Ingredients You’ll Need

 

Sweet potato everything bagel chips

You can find the recipe for this here! To make this AIP friendly, just follow the AIP instructions.

Smoked salmon

Smoked salmon goes way too fast in our house. It’s so flavorful and a serious treat for breakfast! This meal is worthy of using smoked salmon.

Bacon

Bacon adds a smoky flavor that adds a lot of depth to the nachos.

Romaine lettuce and red onion

These add some nice freshness to the nachos, as well as some extra veggies at breakfast!

Capers, dill, and chives

These add more fresh flavor to the nachos.

Coconut cream, coconut cream, and apple cider vinegar

This makes the dairy-free cream cheese style topping!

 

You’ll also love…

Print

Everything Bagel & Lox Breakfast Nachos (Paleo, AIP option)


  • Author: Michelle
  • Prep Time: 30
  • Total Time: 30
  • Yield: 2-3 servings 1x

Description

These everything bagel and lox breakfast nachos are extremely decadent and fun! They’re made with sweet potato bagel chips and are a paleo and dairy free breakfast.


Scale

Ingredients

For the “cream cheese” topping

  • 3 tbsp coconut cream
  • 1 tbsp coconut milk
  • 1 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 1 tsp nutritional yeast (optional)

For the nachos

  • 1 batch everything bagel sweet potato chips
  • 34 oz smoked salmon
  • 2 slices cooked bacon, chopped
  • 1/3 cup romaine lettuce, chopped
  • 1/4 red onion, chopped
  • 1 tbsp capers
  • 1 tbsp fresh dill, chopped
  • 2 tsp fresh chives, sliced

Instructions

  1. Prepare the “cream cheese” by combining all of the ingredients and stirring until a creamy topping forms. Add more avocado oil or coconut oil if too thick. Season further to taste and set aside.
  2. Assemble the nachos by adding the sweet potato chips to a large plate and then layering on the toppings.
  3. Evenly disperse the toppings and add the cream cheese topping.
  4. Serve fresh and enjoy!

Notes

All nutrition facts are estimations and will vary.

  • Category: breakfast
  • Cuisine: global

Nutrition

  • Serving Size: 1 serving
  • Calories: 572
  • Fat: 40.5g
  • Carbohydrates: 42.3g
  • Fiber: 7g
  • Protein: 12.8g

Carrot Bacon Breakfast Fritters (Paleo, Whole30, AIP)

These carrot bacon breakfast fritters are a delicious and unique breakfast! They’re paleo, whole30, and easy to make egg-free and AIP.

Carrot Breakfast Fritters

 

When transitioning to a grain free diet, one of the most challenging meals to replace is breakfast! We’re all so used to grain and sugar heavy breakfasts like cereal, oatmeal, toasts, and so forth. It gets even harder when you’re egg-free on top of that. Sure, breakfast hashes are great, but it gets a little old after a while. Sometimes you just want something fun and different.

These carrot bacon breakfast fritters are a fun, simple and filling grain free breakfast. They’re paleo, whole30, and can even be made to be egg free and AIP. I’m a big fan of egg free breakfasts and this may become one of my new favorites. These fitters are lightly crispy on the outside, and soft on the inside which makes them perfect in my book.

Carrot Breakfast Fritters

They’re packed with vegetables, a smoky bacon flavor, and can be eaten by themselves or with a creamy avocado mayo for some more healthy fats and flavor. Yes, please!

 

The Ingredients You’ll Need for the Carrot Bacon Breakfast Fritters

 

Shredded carrots

I like getting pre-shredded carrots and just giving them a quick whirl in the food processor to get them a bit finer, but you can also use whole carrots in a food processor to shred them, or even a grater.

Bacon

Bacon adds some fat and protein to these fritters, and a smoky delicious flavor. You’ll want to use slightly undercooked bacon for this recipe as it will cook further in the fritters.

Leeks & garlic

Leeks have a similar flavor to onions but are a bit milder. They help to mix it up a bit from always using onions in everything and add some new nutrient profiles as well. Fresh garlic also adds a nice flavor to the fritters.

Coconut flour & arrowroot starch

These act as binders in the recipe to hold the fritters together. Coconut flour helps to absorb some excess moisture, so I haven’t tried swapping it for other flours. As for the arrowroot starch, you can likely swap tapioca starch in its place if you don’t have arrowroot on hand.

Avocado oil

Avocado oil can be swapped out for other fats like coconut oil in this recipe.

Eggs (or gelatin eggs)

If you’re egg-free like me, you can use gelatin eggs for this recipe.

 

Breakfast fritters

You’ll also love…

Print

Carrot Bacon Breakfast Fritters (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 fritters 1x

Description

These carrot bacon breakfast fritters are a delicious and unique breakfast! They’re paleo, whole30, and easy to make egg-free and AIP.


Scale

Ingredients

  • 2 cups carrots, grated
  • 1/2 cup leeks, finely chopped
  • 2 slices bacon, lightly cooked and chopped
  • 1/3 cup coconut flour
  • 3 tbsp arrowroot starch
  • 1 clove garlic, minced
  • 2 tsp chives, sliced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 tbsp avocado oil
  • 2 eggs (sub gelatin eggs for AIP- see below)
  • Avocado mayo for topping (optional)

For the gelatin eggs (AIP egg substitute)

  • 1/2 cup water
  • 2 tbsp gelatin

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil.
  2. Using a large bowl, combine all of the dry ingredients and mix well.
  3. Fold in the avocado oil and eggs (or gelatin egg substitute) and mix until a slightly wet dough forms.
  4. Form the mixture into small slightly flattened carrot fritters (you should have about 8) and place them on the baking sheet
  5. Bake in the preheated oven for 25-30 minutes, carefully flipping halfway through.
  6. Remove from the oven and allow to cool before serving. Note that if you use a gelatin egg, the fritters have to cool longer to allow the gelatin egg to set.

Notes

For the gelatin egg substitute – Add the water to a small sauce pot and slowly sprinkle in the 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 mixture immediately to swap for an egg.

All nutrition facts are estimations and will vary. Nutrition facts do not include optional avocado mayo.

  • Category: breakfast
  • Method: baked
  • Cuisine: global

Nutrition

  • Serving Size: 1 fritter
  • Calories: 140
  • Fat: 9.8g
  • Carbohydrates: 9.7g
  • Fiber: 2.7g
  • Protein: 3.9g

Carrot Bacon Breakfast Fritters

Paleo Pumpkin Chili (AIP, Whole30)

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.

Pumpkin chili

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

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.

Pumpkin

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.

AIP pumpkin chili

If you like this recipe, you may also like…

Print

Paleo Pumpkin Chili (AIP, Whole30)


  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 60
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x

Description

This pumpkin chili is rich and hearty! It’s nightshade optional, whole30, paleo, and easy to make AIP.


Scale

Ingredients

  • 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
  • 12 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 

Instructions

  1. 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.
  2. Saute the onions and cook on medium heat for about 5 minutes. Add in the garlic and saute for another few minutes.
  3. Add in the carrots and sweet potato and cook and stir for 5-8 minutes or until slightly softened.
  4. 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.
  5. 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.
  6. Serve the chili topped with avocado, dairy-free sour cream, and cilantro.

  • Category: Soup
  • Method: Stove top
  • Cuisine: American

AIP pumpkin chili