These crispy avocado fries are the perfect snack! They’re paleo, gluten free, nut free, egg free, AIP, and vegan.
Have you ever heard of fried avocado? Or avocado fries? I’ve always been intrigued by the idea! Really, anything that’s a fry I’m game for, but avocado? Sign me up! Avocado is a huge part of most peoples diets who follow something like a gluten-free, paleo, or vegan lifestyle these days and for good reason! It’s delicious.
I’ve done a lot of research on avocado fries, and if they’re not made in a fryer with a traditional flour and egg batter, they’re usually made with either almond flour, or still with eggs. What about everyone who is egg and nut free? I’ve got the perfect baked avocado fries for you that paleo, AIP, and vegan!
So, how do you make avocado fries without breadcrumbs and eggs?
Coat them in arrowroot starch. This helps give it a crispy base to build off of.
Dip them in coconut milk. This makes the coating stick.
Coat them again in shredded coconut. Yes, coconut! Coconut isn’t actually a nut, but a fruit, so those with nut allergies (like myself) can often tolerate it.
That’s it! No grains, no nuts, and no eggs. Yes, it works! Yes, it’s super yummy!
How do you make avocado fries in the oven?
Avocado fries in the oven are really easy! All you have to do is make sure they’re evenly spaced, and add lots of oil so they get a nice crisp. You’ll definitely want to use parchment paper to keep them from sticking to the baking sheet.
I haven’t tried to make this recipe in an air fryer, but trust me, they taste really great baked!
What do you eat with avocado fries?
Avocado fries are a great side dish for something like a burrito bowl! They taste great dipped in chipotle mayo, cilantro lime mayo, or a salsa.
What is the texture like for avocado fries?
I was very skeptical about the texture of fried avocado, but the texture of these fries is so good! They’re crispy on the outside and nice and soft and creamy on the inside.
The Ingredients for the Avocado Fries
Getting avocados that are the right stage of ripeness is crucial! You want avocados that are just barely ripe, and not necessarily soft yet. They’re easier to work with this way and will soften in the oven.
Coating the fries in arrowroot first helps to give them a nice crisp base. I haven’t tried any other flours, but the best swap would likely be tapioca starch.
Coconut milk helps the shredded coconut stick. It essentially acts as the egg would in a recipe like this.
Make sure to use unsweetened coconut that’s finely shredded!
Garlic powder, salt, and pepper
You can add more spice and flavor to this recipe by adding onion powder, or other spices that you like.
Preheat the oven to 375 F and line a baking sheet with parchment paper.
Using a sharp knife, carefully cut the avocado in half, and then into fourths.
Carefully peel back the skin and slice the avocado in fries/spears. Set aside.
Prepare a station to coat the fries with a bowl of arrowroot starch, a bowl of coconut milk, and a bowl with the shredded coconut, salt, black pepper, and garlic powder.
Dip an avocado piece in the arrowroot starch and rotate to coat. Next, submerge it in the coconut milk and allow the excess milk to drip off. Finally, coat it in the coconut mixture. Place on the baking sheet and repeat with all of the avocado slices.
Drizzle the avocado oil onto the avocado slices and bake in the preheated oven for 13-15 minutes, carefully rotating about 8 minutes in.
Remove from the oven and top with fresh cilantro and lime juice.
Combine the ingredients for the optional dipping sauce and serve together, or serve the fries by themselves.
All nutrition facts are estimations.
The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting. Thank you so much!!
This easy potato salad made without mayo is perfect for picnics, cookouts, and potlucks. It’s paleo, whole30, and AIP compliant.
It’s not summer without potato salad! Seriously, who doesn’t love a good potato salad? Not all potato salads are good, but when they are, it’s really good. With the right herbs, a good dressing, and of course, bacon, it’s a seriously good side dish.
Most potato salads that you’ll find at a cookout are going to be made with mayonnaise, and likely not good mayo either. It almost seems like you wouldn’t be able to make a good potato salad without it, but I promise it’s possible!
This no mayo potato salad is made with a delicious and easy dressing and is versatile enough to be made AIP, paleo, and whole30. You can even omit the bacon to make it vegan and vegetarian!
Can you eat this potato salad cold, or warm?
I think that it’s best cold as a yummy side at a picnic or barbeque, but you can easily eat it slightly warm as well.
How long does this potato salad keep in the fridge?
It’s best eaten within a day or so, but it will keep for up to two days… if you can wait that long!
So, why no mayo in the potato salad? What do you use as a dressing?
Well first, it’s fun to mix it up from the typical potato salad with mayo! Regardless of whether or not you can tolerate mayo, having something different is always nice.
However, a lot of people (myself included) have egg intolerances and avoid mayo. That doesn’t mean that you can’t enjoy potato salad! This potato salad is similar to a German potato salad that’s made with olive oil, red wine vinegar, and mustard. You can easily omit the mustard if you’re AIP.
The Ingredients You’ll Need for the No Mayo Potato Salad
White potato or white sweet potato for AIP
I use Hannah white sweet potatoes to keep this potato salad nightshade free and AIP, and that is what is shown in the photos. Look like the real deal, right? However, if you can tolerate potatoes, something like red potatoes would be great in this recipe.
Olive oil, red wine vinegar, and dijon mustard
This dressing is the substitute for the mayo in this recipe. If you’re AIP, you can easily leave out the mustard. It’s just as yummy without!
These add a nice crunch to the potato salad.
The smokey bacon flavor really elevates this potato salad and helps to make it more satiating. However, you can keep this potato salad vegan and vegetarian by leaving out the bacon.
Parsley, green onion & chives
These fresh herbs add a lot of freshness to the potato salad.
These baked onion rings are the real deal! They’re paleo, AIP & even egg free and vegan-friendly.
Healthy, healing and nourishing foods always come first when you’re on a health journey. But, if you can make compliant and better versions of junk food and treats that you used to love, I am all about that too! Yes, food is nourishment, but food is fun too! And when I think of fun foods, onion rings are pretty high on my list.
I’ve tried to make an egg free, grain free, nut free version of onion rings for a while now and have failed several times. I’ve tried to fry lots of battered onion rings that have just come out gummy and not at all crispy. So I really dove into my onion ring research and discovered tons of recipes for potato chip crusted onion rings! That’s when I realized that I could totally replicate that to be paleo, AIP and vegan.
These onion rings are coated in dairy-free milk, battered in grain free flour, and nightshade free plantain chips, and then are baked for a no-mess snack. Yes, yes, and yes.
The Ingredients for the Baked Onion Rings
These are the best onions to use for onion rings. Save the skins to make bone broth later!
This is a dairy and nut free milk that basically acts as an egg would in traditional onion rings to help the batter stick. I use native forest canned simple coconut milk or Thrive Market brand canned coconut milk. You can likely use almond milk as well.
Cassava is a great all-purpose flour substitute that is also grain free. I have not tried other flours in this recipe.
This is what makes the onion rings extra crispy without the regular flour and eggs! I used two 4oz bags of plantain chips, but you can easily scale up or down.
What I did was use a food processor to grind down the plantain chips to small crumbles and used those to coat the onion rings. This process goes quickly, and you can use any food processor!
The trick to this recipe is keeping the plantain chips crispy. You want to work with a small amount of plantain chips at a time and keep them from getting too wet from the batter. Once they get too wet, they won’t stick and you won’t have crispy onion rings. The process I use is spooning the plantain chips over the onion rings one by one to avoid dipping them and getting the chip crumbles too wet. It’s a bit more of a process, but it’s worth it!
This is my favorite oil to use in recipes like this, and because they’re baked you don’t have to use as much oil and can keep the cost lower!
Preheat the oven to 415 F and line two baking sheets (or one large baking sheet) with parchment paper lightly greased with avocado oil. Set aside.
Peel and wash the onions and slice into thick rings 1/4-1/2″ rings. Separate the layers of the onion and set aside on a plate.
Set out 1/4 cup of cassava flour in a bowl.
Pour the coconut milk and apple cider vinegar into another bowl and mix. Whisk in 1/2 cup of cassava flour and stir until a thick batter is formed. Set aside.
Using the food processor, process the plantain chips with garlic powder and black pepper until well crushed. Prepare a small plate near the plantain chips for coating the onion rings, and a spoon to sprinkle the chips over the onion rings.
Prepare the onion rings one onion slice at a time by dipping in the cassava flour, then dipping in the liquid batter.
To coat with plantain chips, hold the coated onion ring over the small plate and sprinkle over the plantain chips crumbles over the onion, rotating to coat it. Swirl the onion in any of the dry plantain chips that have fallen onto the plate to further coat. The key to crispy onion rings is dry plantain chips, so if the plate gets wet, wipe it off to keep it dry.
Place the coated onion ring on the baking sheet and repeat the process.
Once the onions are coated, top with the additional avocado oil and transfer to the oven.
Bake in the preheated oven for 15-20 minutes, carefully flipping halfway through with tongs or a fork.
Remove from the oven and allow to cool before serving with a dip of your choice.
All nutritional facts are estimations and may vary.
This chimichurri sauce is easy and delicious! It’s whole30, paleo, vegan, AIP, and nightshade free.
Have you ever had chimichurri? It’s an easy to make sauce that packs a serious punch on the flavor. It’s the perfect thing to throw together when you want a little something extra to jazz up your meal but don’t want to go through too much fuss. Plus, it’s packed with nutrient dense herbs and is basically equivalent to adding an extra veggie to your meal. Win, win!
Chimichurri typically has chili in it, but I decided to make my own version that’s still flavorful and herbaceous but nightshade free! It tastes great on steak, seafood, and roasted vegetables.
You can make this sauce over the weekend and it’ll keep for a few days in the fridge so you can have it throughout the week. The trick to making it last longer is adding a bit more oil on top and mixing it in when you’re ready to enjoy it some more. This keeps it from oxidizing and makes it easier to stir too.
The Ingredients for the Chimichurri Sauce
Fresh parsley is a mild flavor and great base for this sauce.
Cilantro is an acquired taste for sure, but there are a lot of flavors going on in this recipe and it’s not too cilantro forward.
Basil adds more of that herbaceous flavor to this sauce.
Traditionally, chimichurri is made with red pepper flakes. Since this is a nightshade-free version, this adds a little bit of a kick.
Olive oil & red wine vinegar
You can also use avocado oil. I recommend finding a red wine vinegar without sulfites like this brand.
These cauliflower breadsticks are perfect for snacking and dipping! They’re paleo, AIP, dairy free, gluten free, and nut free.
Guys. Breadsticks. Breadsticks are life. Well, breadsticks were life. I used to order from pizza places just so I could get breadsticks sometimes. Some well seasoned, cheesy, soft yet crispy breadsticks dipped in marinara sauce are just so good! Breadsticks are one of the things that I miss most!
There are a lot of recipes out there for gluten-free cauliflower breadsticks made with lots of cheese. It helps to hold the breadsticks together and makes it taste like pizza. But what about those of us who are dairy free? We still want gluten and dairy free breadsticks!
That’s why I made these! These cauliflower breadsticks are dairy free, grain free, nut free, and easy to make egg-free and AIP. They’re perfect for dipping in nightshade free marinara sauce, serving as an appetizer on Italian night, and a great super bowl snack!
The Ingredient’s You’ll Need for the Cauliflower Breadsticks
I always buy cauliflower pre-riced and frozen from Whole Foods or Trader Joes for convenience. However, you can easily rice your own cauliflower by adding florets to the food processor.
Arrowroot starch and coconut flour
Though I prefer arrowroot starch here, you can use tapioca as well. I would not suggest swapping the coconut flour.
This helps make the breadsticks taste cheesy!
You can likely use avocado oil but olive oil has a much better flavor here.
Egg (or a gelatin egg)
If you’re egg free, you can use a gelatin egg substitute. You’ll find the instructions in the recipe.
Preheat the oven to 375 F and line a baking sheet with parchment paper.
Add the riced cauliflower to a medium pot and cover with water. Bring to a simmer and cover for 7 minutes to steam the cauliflower. Remove the lid, strain the excess water and allow the cauliflower to cool before using a cheesecloth or nut milk bag to remove all water from the cauliflower.
Combine the dry ingredients in a large mixing bowl and mix well.
Add the riced cauliflower and stir.
Incorporate the olive oil, apple cider vinegar and egg (or gelatin egg) and stir until a dough forms.
Flatten the dough on the baking sheet and form into a large rectangle.
Bake in the preheated oven for 15-20 minutes or until lightly golden brown and crispy.
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 it into the breadstick mixture immediately to swap for an egg.
All nutritional information is an estimation and not exact.
The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting. Thank you so much!!
This dairy-free queso is perfect for a party! It’s made with sweet potato, butternut squash, and is paleo, AIP and nut free.
Queso is one of those things that everyone loves! Well… everyone who eats dairy. If you don’t eat dairy and you’re having to be around some chips and queso, you’re probably going to feel pretty sad. Trust me, I live in Texas… I’ve been there. I’ve sat with an empty plate at Chili’s while everyone was digging into queso and wishing that I could have some too. But between the dairy, beans, and nightshades, it just wasn’t happening. There are indeed more options for dairy-free queso popping up, but most of them are made with cashews, which sounds amazing but is a bummer for those of us who are nut free.
With super bowl Sunday around the corner, I decided to make this dairy-free queso dip that’s free of cheese, nuts, and nightshades! It’s made with vegetables, nutritional yeast, and more to create a thick, creamy, and cheesey tasting dish that you will love dunking plantain chips into.
The Ingredients You’ll Need
I highly recommend using white Hannah sweet potatoes for this recipe as it will produce more savory tasting queso. Orange sweet potato will produce more of a traditional cheesy color but will be a lot sweeter. I often find Hannah sweet potatoes at Whole Foods and Natural Grocers.
This helps to add more color to the queso and more flavor profile than just using sweet potato.
Onion and garlic
These add a savory flavor to the queso.
Chicken broth & coconut milk
These are the liquids used for the queso. If you don’t tolerate coconut, you swap it out for more chicken broth.
This is the secret ingredient in dairy-free cheese recipes! You can buy this online or in health food stores.
1 cup sweet potato, chopped (see notes for sweet potato varieties)
1 1/4 cup butternut squash, cubed
1 cup chicken broth
1/2 cup coconut milk
3 tbsp nutritional yeast
1 tsp sea salt
1/2 tsp black pepper (omit for AIP)
1 tbsp + 1 tsp arrowroot starch
4–5 oz of ground beef, cooked
1/2 red onion, diced
2 tbsp cilantro
Using a medium-sized pot, heat the avocado oil over medium heat.
Add the onion and garlic and saute until the onion is translucent.
Add in the sweet potato, butternut squash, broth, coconut milk, nutritional yeast, salt, and pepper and stir well to combine. Bring to a low simmer and reduce the heat to medium-low. Cover the pot and allow to simmer for 15 minutes. The vegetables should be fork tender.
Allow the mixture to cool slightly before adding to a blender along with the arrowroot starch. Blend until smooth and thick.
Serve the queso topped with optional toppings and with chips like plantain chips.
For the sweet potato, use White Hannah Sweet Potato for less sweet queso, and orange sweet potato for slightly sweeter queso.
I'm Michelle Hoover. I'm a Nutritional Therapy Practitioner, and I live in Dallas, TX.
After being diagnosed with Hashimoto's as a teen, I turned to nutritional therapy, a real food Paleo/AIP template, and lifestyle changes to help manage my autoimmune disease and heal my body naturally. Here, I share how to make living a healthy, healing lifestyle fun with real food recipes and lifestyle changes!