Southern Bacon and Okra Skillet

This bacon and okra skillet is a yummy southern side dish for summer! It’s paleo, whole30, and AIP-friendly.

Growing up in New York, I never ate okra growing up. Actually, I never ate it until I was probably 24-25, and I immediately loved it! I’m still learning a lot about Southern cooking, but truly, okra is delicious. It tastes amazing with bacon and is a great way to mix it up from your everyday veggie side dishes like broccoli and sweet potato.

This okra and bacon skillet is a great summer side dish that’s smoky, flavorful, and easy to make! It’s also paleo, whole30, AIP, but will still please a crowd.

 

How to Make This Okra & Bacon Skillet

  • Chop the bacon into small pieces and use a skillet to saute. Once crispy, set the bacon aside and reserve some fat in the pan.
  • Add the onion and garlic to the pan and cook for 4-5 minutes or until the onions are translucent.
  • Add the chopped okra to the pan and season with salt, pepper, and turmeric. Cook for 10 minutes, stirring often, until lightly crispy.
  • Add the apple cider vinegar to the pan along with the bacon to lightly reheat. Stir for a minute and remove from the heat.

 

The Ingredients For the Okra & Bacon Skillet

Okra

Okra is an underrated veggie that I love cooking in the summer! It’s not a nightshade vegetable (though I thought it was for a while) and it’s delicious!

Bacon

Not only do you get the smoky flavor of bacon, but you get to use the bacon fat to cook this skillet

Onion, garlic, and turmeric 

Turmeric gives this just a little bit of a kick and an extra nutrient boost!

Apple cider vinegar  

The ACV gives this just a hint of acid that pairs well with the smoky flavor of the bacon.

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Southern Bacon and Okra Skillet


  • Author: Michelle
  • Yield: 3 servings 1x
Scale

Ingredients

  • 1 lb okra
  • 4 strips of bacon, chopped
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp turmeric
  • 2 tsp apple cider vinegar

Instructions

  1. Prepare the okra by washing well and slice off the tops. Continue to slice the okra into about 4-5 slices per piece of okra and set aside.
  2.  Using a large skillet, saute the bacon on medium heat for 4-5 minutes or until the bacon is crispy. Remove the bacon from the pan along with about 2 tbsp of bacon fat, reserving the rest of the fat in a glass container.
  3. Add the onion and garlic to the pan and cook for 4-5 minutes or until the onions are translucent.
  4. Add the chopped okra to the pan and season with salt, pepper, and turmeric. Cook for 10 minutes, stirring often and add more fat if needed. Cook until lightly crispy.
  5. Add the apple cider vinegar to the pan along with the bacon to lightly reheat. Stir for a minute and remove from the heat.
  6. Serve warm.

Notes

All nutritional facts are estimations and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 228
  • Fat: 15.2g
  • Carbohydrates: 16.7g
  • Fiber: 5.7g
  • Protein: 8.3g

Easy Vinegar Cucumber Salad (Dairy free, Paleo, Whole30)

This easy cucumber salad is a dairy-free alternative to a summertime classic! It’s paleo, whole30, AIP, and keto compliant.

cucumber salad

Roasted vegetables like sweet potato, squash, zucchini, etc. are some of my favorite foods! But when summertime rolls around, I seriously just want something light and refreshing. Plus, if I can keep my oven off and still get in some fresh vegetables, it’s a serious win.

This easy cucumber salad is a simple no-cook side dish that’s made with extra vegetables and herbs, and zero dairy! Most cucumber salads are made with mayo, sour cream, or greek yogurt, but this is made entirely dairy free and still tastes amazing and refreshing.

 

How to Make Cucumber Salad Dairy Free

So what do you use in this salad if not dairy? Apple cider vinegar! It’s a healthier alternative to white vinegar which is often corn derived and adds a great tangy flavor to the salad. Pair it with a healthy fat like olive oil or avocado oil and you have a really yummy base for a cucumber salad that’s entirely free of dairy. Perfect for those who are lactose intolerant, paleo, or vegan!

 

How to Make This Cucumber Salad

  • Slice the cucumbers thinly with a mandolin slicer or knife. Repeat with the radishes.
  • Chop the onion in half and slice very thinly. Combine with the cucumbers and radishes. Add the fresh herbs.
  • Mix together the apple cider vinegar, oil, salt, and pepper and pour over the vegetables.
  • Cover and refrigerate for an hour before serving

paleo cucumber salad

The Ingredients for the Cucumber Salad

Cucumber

I like to use English cucumbers for this recipe.

Radish

Radishes add a peppery flavor to the cucumber salad along with some additional color and nutrients. You’ll only need about 2 or 3 for this salad.

Red onion

Similar to the radish, red onion adds a bite and some more color to the salad.

Apple cider vinegar 

This is the swap for white vinegar, which is often corn derived.

Avocado oil or olive oil

Parsley & dill 

cucumber salad

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Easy Vinegar Cucumber Salad (Dairy free, Paleo, Whole30)


  • Author: Michelle
  • Prep Time: 5
  • Total Time: 5
  • Yield: 4 servings 1x

Description

This easy cucumber salad is a dairy-free alternative to a summertime classic! It’s paleo, whole30, and vegan.


Scale

Ingredients

  • 2 large cucumbers
  • 23 radishes
  • 1/2 red onion
  • 1 tbsp parsley, chopped
  • 1 tbsp dill, chopped
  • 1/3 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tsp honey (omit for vegan, keto or whole30)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

Instructions

  1. Using a mandolin slicer, slice the cucumber into thin slices. Repeat the radishes. Combine in a bowl.
  2. Slice the red onion into thin slices and toss with the cucumber and radishes.
  3. Add the fresh herbs and mix well.
  4. In a separate bowl, combine the apple cider vinegar, olive oil, honey, salt, and pepper. Whisk well.
  5. Pour the apple cider vinegar mixture over the cucumber salad and stir.
  6. Cover the cucumber salad and refrigerate for at least an hour before serving fresh.

Notes

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 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!!

  • Category: Sides
  • Method: No cook
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 157
  • Fat: 14.2g
  • Carbohydrates: 8.3g
  • Fiber: 1.2g
  • Protein: 1.1g

Keywords: cucumber salad

Sweet Potato Everything Bagel Chips (Healthy, Paleo)

This post contains affiliate links.

These sweet potato everything bagel chips are the ultimate crunchy snack! They’re a healthy paleo chip made with everything bagel seasoning.

sweet potato everything bagel chips

Oh yes, I went there! When I first saw everything but the bagel seasoning popping up at stores like Trader Joe’s in tons of different recipes, the wheels in my mind started turning. As a native New Yorker, I’ve had my fair share of everything bagels covered with cream cheese, as well as a bags of crunchy bagel chips. So, why not recreate a paleo version of bagel chips?!

These everything bagel sweet potato chips have the classic flavor of everything bagel, on a starchy, crunchy sweet potato chip. It’s reminiscent of everything you love about everything bagels and bagel chips, but made with all real food!

sweet potato chips

You can eat these sweet potato chips by themselves, or you can dip them in a cream cheese dip like kite hill almond milk cream cheese or the homemade version that I’ve included with the recipe.

 

The Ingredient’s You’ll Need For The Sweet Potato Bagel Chips

Sweet potato

You’ll want to choose a big, round sweet potato that’s fairly evenly shaped in order to have nice big chips! I tend to dig through the sweet potatoes a bit longer

Avocado oil

Avocado oil is a great neutral-tasting oil that’s good for high heat. I haven’t tried other oils, but I think this is the best choice for the chips.

Everything but the bagel seasoning

This seasoning has been all of the rage recently! You can get it at Trader Joe’s, or you can get similar versions online like this.

If you want to make an AIP version without the seeds, here’s what you can use to make your own…

Cream cheese dip

This is an optional addition, but it’s really fun to dip these in cream cheese! You can use a dairy-free cream cheese like kite hill, or make your own as seen below.

 

Sweet potato bagel chips

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Sweet Potato Everything Bagel Chips (Healthy, Paleo)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x

Description

These sweet potato everything bagel chips are the ultimate crunchy snack! They’re a healthy paleo chip made with everything bagel seasoning.


Scale

Ingredients

Sweet potato bagel chips

Dairy-free cheese dip (optional) (sub Kite Hill Cream Cheese for a shortcut if tolerated)

  • 1/4 cup coconut cream
  • 1 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 1/4 tsp sea salt

AIP everything bagel seasoning blend (AIP option)


Instructions

For the sweet potato bagel chips

  1. Preheat the oven to 400 F and line two baking sheets with parchment paper.
  2. Wash the sweet potatoes well and scrub the skin to remove any impurities.
  3. Using a mandoline slicer, carefully slice the sweet potatoes on a 1/8″ setting.
  4. Lay out the sweet potato chips on the baking sheets and evenly spaced. Coat each side with 2 tbsp of avocado oil. Top one side of the chips with 1 1/2 tbsp of the everything bagel seasoning.
  5. Bake in the preheated oven for 10 minutes. Remove from the oven and carefully flip with tongs. Add the remainder of the bagel seasoning to the other side of the chips.
  6. Place in preheated oven and bake for another 10 minutes, or until crisped to liking.
  7. Serve with cream cheese dip if desired.

For the cream cheese dip

  1. Combine all of the ingredients and stir until well combined. Season further to taste.

Notes

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!!

All nutrition facts are estimations and will vary. Nutrition facts do not include optional dairy-free cheese dip.

  • Category: snacks
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 328
  • Fat: 18.8g
  • Carbohydrates: 38g
  • Fiber: 5.5g
  • Protein: 3.8g

sweet potato bagel chips

Easy Romaine Wedge Salad (Paleo, Whole30, Keto, AIP)

This wedge salad is a delicious and easy side or main dish to serve for warmer days. It’s paleo, whole30, keto, and easy to make AIP.

Romaine Wedge Salad

I love wedge salad. It’s one of the only salads that I would eat when I was younger and one that my husband likes to order when we go out to eat. Wedge salad can often just be a vehicle for tons of cheese and low-quality dressing and isn’t always the most nutrient dense salad in the world. So, making it home can often be a much better option.

This wedge salad is made with romaine lettuce to keep it more nutrient dense, along with a dairy free ranch, and tasty toppings like shrimp, radish, bacon, and red onion. It’s a great main dish if you want something a little lighter, or you can serve it as a side or appetizer for a picnic or BBQ!

The Ingredients for the Romaine Wedge Salad

Iceberg or romaine lettuce

Iceberg lettuce is the traditional way to make a wedge salad. It’s crunchy, easy to cut, and cheap. But let’s be honest… it’s not super nutrient dense. You can for sure keep it classic with iceberg lettuce, or if you want to up the nutrient density of the salad, you can simply just slice romaine hearts in half!

Shrimp

Shrimp is one of my favorite proteins to have on hand during warmer weather because they cook so fast! All you need

Bacon

What’s a wedge salad without bacon, right? Bacon is always welcome in my book.

Radish, red onion, and grape tomato (omit for AIP)

You can leave the tomatoes off if you’re nightshade free, and add toppings like red onion and sliced radish. These add some more flavor and nutrient density to the salad.

Dairy free ranch dressing

You have a lot of options here for a dairy free ranch. You can use a pre-made version like primal kitchen if you tolerate it, or a homemade version like one of these…

Romaine Wedge Salad

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Easy Romaine Wedge Salad (Paleo, Whole30, Keto, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Description

This wedge salad is a delicious and easy side or main dish to serve for warmer days. It’s paleo, whole30, keto, and easy to make AIP.


Scale

Ingredients

  • 34 slices of bacon, chopped
  • 1/2 lb small shrimp, peeled and deveined
  • 3 romaine hearts
  • 1/41/3 cup dairy-free ranch dressing (see below for options)
  • 1/2 red onion, diced
  • 68 grape tomatoes, sliced (omit for AIP)
  • 46 radishes, sliced thin
  • 2 tsp chives, chopped
  • 1/2 tsp black pepper (omit for AIP)

Instructions

  1. Using a large skillet, cook the bacon on medium heat until crispy. Remove from the pan and set aside, leaving about 2 tbsp of fat in the pan.
  2. Add the shrimp to the same pan and cook for about 2 minutes on each side, or until the shrimp are pink. Set aside and allow to cool slightly.
  3. Prepare the wedge salad lining up three plates. Washing the romaine hearts well, slice in half and divided between the three plates.
  4. Dress each salad with the ranch dressing, red onion, tomato, radish, bacon, and shrimp. Finish with chives and black pepper.
  5. Serve chilled and enjoy!

Notes

Ranch dressing options include Primal Kitchen Ranch or Paleo dump ranch. For AIP you can use, AIP ranch dressing orAIP avocado ranch dressing.

All nutrition facts are estimations and will vary. Nutrition facts do not include ranch dressing options.

  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Fat: 11.8g
  • Carbohydrates: 6.5g
  • Fiber: 2.4g
  • Protein: 20.3g

Romaine Wedge Salad

How to Bake (& Eat) Artichokes (Whole30, Paleo, AIP)

These oven-baked artichokes are easy to make and delicious to eat! Learn how to bake and eat this beautiful and unique vegetable.

I don’t think I ever even considered trying to make artichokes at home until a few years ago. I never even took a second glance at them at the grocery store. Yes, they look beautiful, but they also looked really complicated to me! I’ve heard of artichoke hearts in salads, dips, and on pizzas, but a whole artichoke? Well, in reality, it’s really not that hard, and it’s really delicious!

This recipe for oven baked artichokes is a springtime staple! Serve it with a protein like baked chicken or even a steak, and enjoy!

First, A Bit More about Artichokes…

What are the health benefits?

Artichokes are rich in fiber, Vitamin C, and help support the health of the liver by increasing bile flow. Plus, it’s always great to mix it up by adding new vegetables to your diet!

Where do you get them?

Every region is different, but I don’t have trouble finding them at grocery stores like Sprouts, Whole Foods, and Natural Grocers when they’re in season.

What time of year can you get them?

March through May is peak season for artichokes and when you’ll find them the most abundant and for the best price. I’ll see them every once in a while out of season, but spring is the best time to get them.

How do you prep them to be baked?

So, you can roast artichokes mostly whole without slicing them down the middle, but here’s how I like to do it…

  • Use a sharp knife to slice off the pointed top of the artichoke.
  • Slice any excess off of the stem on the bottom of the artichoke, only leaving a short base.
  • Remove the hard, short leaves at the base of the artichoke by simply pulling them off. There should only be 3-5 of these or so.
  • Using kitchen scissors, snip the pointed tops off of each leaf, being careful as these can be sharp. I’ve pricked myself before when I was being careless!
  • Slice the artichoke in half vertically. Use a spoon to scoop out the fuzzy part of the inside of the artichoke.
  • Brush the artichoke with lemon juice to prevent browning.

It sounds like a lot of steps, but they’re really easy to work with! They’re not hard to cut like squash or even sweet potato, so the process goes quickly, and the results are beautiful.

How to eat whole artichokes

Start with the leaves

Most people only ever eat the heart of the artichoke, and they’re seriously missing out! The leaves are great too!

All you have to do is pull off the leaves and slide your teeth over the base of the leaf to enjoy some of the meat of the artichoke. I like to dip the base of the leaves in melted ghee for flavor. There’s not a ton to get out of with the leaves, but with the number of leaves there are, it adds up!

And finish with the heart

The heart is the innermost part of the artichoke that’s connected to the stem. It’s the meatiest part of the artichoke and you can just nibble on it easily!

The Ingredients & Tools You’ll Need

Artichokes

The star of the show. I like to make at least two at a time (one for both me and my husband) but will usually make an extra for leftovers!

Garlic

Minced garlic cloves roasted inside the artichoke add an amazing flavor.

Lemon

This adds flavor as well as prevents the artichoke from browning too much.

Salt & Pepper

The basics are great for this recipe. You can omit the pepper for AIP.

Optional- melted butter or ghee for dipping

You don’t need to dip artichokes in butter or ghee, but man is it good!

Something to cover the baking dish

I do not love using aluminum foil in cooking. Aluminum leaches into food and it’s just not ideal. However, if you’re okay with using it for one dish here and that’s what you have, it does work for recipes like this. You can also use something like a lid over a casserole dish to create the same steam effect that the foil does.

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How to Bake (& Eat) Artichokes


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 2-3 servings 1x

Description

These oven-baked artichokes are a flavorful spring side dish!


Scale

Ingredients

  • 2 whole artichokes
  • Juice of one lemon (plus lemon slices for garnish)
  • 56 cloves of garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 3 tbsp avocado oil
  • Optional- melted ghee for dipping (omit for AIP)

Instructions

  1. Preheat the oven to 400 F and prepare a casserole dish (see notes about having a lid or something to cover the dish) and very lightly grease with oil.
  2. Prepare the artichokes by cleaning well, and using a sharp knife to slice off the pointed top of the artichoke. Slice any excess off of the stem on the bottom of the artichoke, only leaving a short base. Remove the hard, short leaves at the base of the artichoke by simply pulling them off. There should only be 3-5 of these or so. Using kitchen scissors, snip the pointed tops off of each leaf, being careful as these can be sharp. Slice the artichoke in half vertically. Use a spoon to scoop out the fuzzy part of the inside of the artichoke. Brush the artichoke with lemon juice to prevent browning.
  3. Place the artichoke leaf side down, and heart side up in the casserole dish. Fill the hearts with the garlic cloves and generously add about half of the salt and pepper and half of the oil.
  4. Carefully flip the artichokes (using your fingers to hold the garlic under the artichoke as best as you can) leaf side up and add the rest of the salt, pepper, and oil.
  5. Bake in the oven for 20 minutes uncovered.
  6. Remove from the oven and cover the casserole dish and bake for another 20-25 minutes or until the leaves easily pull from the artichoke.
  7. Allow cooling slightly before using a spoon to flip the artichokes.
  8. Garnish with lemon wedges and serve with optional melted ghee.
  9. To eat the artichokes, pull off the leaves, dip in optional ghee and slide your teeth over the base. Repeat with all of the leaves until you get to the heart, which you can also enjoy with ghee.

Notes

I do not like using aluminum foil in cooking. Aluminum leaches into food and it’s just not ideal. However, if you’re okay with using it for one dish here and that’s what you have, it does work for recipes like this. You can also use something like a lid over a casserole dish to create the same steam effect that the foil does.

All nutrition facts are estimations and will vary. Nutrition facts do not include optional ghee or garnish.

  • Category: Sides
  • Method: baked
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 176
  • Fat: 14.2g
  • Carbohydrates: 12g
  • Fiber: 4.9g
  • Protein: 3.2g

Paleo Green Bean Casserole (Dairy Free, Vegan)

This paleo green bean casserole is the real deal! It’s made with homemade cream of mushroom soup, french fried onions, and is free of grains and dairy!

Paleo green bean casserole

You didn’t think I could let Thanksgiving go by without sharing a green bean casserole recipe, right? Not a chance! I never even had green bean casserole until I was in my 20’s and technically gluten free, but would splurge on the holidays. And oh man… what a tasty splurge it was. The creamy and flavorful mushroom soup, the tender green beans, the crispy french fried onions… woah.

Paleo green bean casserole from scratch requires a bit of extra work, but Thanksgiving is the time to do it! You’re not able to just buy a can of crispy fried onions off of the shelf, or a carton of cream of mushroom soup, but these things are so good on their own that you seriously will wonder why you haven’t been making this from scratch all along!

paleo green bean casserol

The Ingredients You’ll Need For the Green Bean Casserole

Mushrooms, garlic, broth, coconut cream, tapioca starch

These are the main ingredients for the cream of mushroom soup. This soup is tasty enough to eat on its own, but for this recipe, we’re using it as the base for the casserole. If you want to save time on Thanksgiving day, you can easily just make this the night before.

Onions, coconut milk, coconut oil, almond flour, and coconut flour

These are the ingredients to make the fried onions. I haven’t tried to make these with other flour combinations and can’t recommend any substitutions.

Green beans

Of course! You can save time by buying pre-trimmed green beans, but overall green beans are fairly low maintenance.

Paleo Green Bean Casserole

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Paleo Green Bean Casserole (Dairy Free, Vegan)


  • Author: Michelle
  • Cook Time: 45
  • Total Time: 45
  • Yield: 8-9 servings 1x
Scale

Ingredients

For the cream of mushroom soup

  • 1 tbsp coconut oil
  • 3 cups mushrooms, chopped or sliced
  • 2 garlic cloves, minced
  • 2 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 3/4 cup broth (chicken or vegetable)
  • 1/2 cup coconut cream
  • 2 tbsp tapioca starch

For the green bean casserole

  • Prepared cream of mushroom soup
  • 1 lb green beans, trimmed

For the fried onions 

  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 large white onion, halved and sliced thin
  • 1/3 cup coconut milk
  • 1/3 cup coconut oil

Instructions

For the cream of mushroom soup

  1. Using a medium stock pot, melt the coconut oil on medium heat. Saute the mushroom and garlic for 4-5 minutes or until tender.
  2. Pour in the remainder of the ingredients, mix well to combine and bring to a simmer for about 10 minutes or until the soup thickens.
  3. Remove from heat and allow to cool before using an immersion blender or high-speed blender to fully blend the soup. Set aside.

For the green bean casserole

  1. Fill a large stock pot about two-thirds of the way full and bring to a boil. Add the green beans and cook for 10 minutes or until fork tender. Strain and set aside.
  2. Preheat the oven to 400 F and prepare a large casserole dish. Combine the green beans and mushroom soup.
  3. Bake the casserole in the preheated oven for 15-20 minutes, while simultaneously cooking the fried onions (see below). Once the casserole is fully cooked, top with the fried onions and serve.

For the fried onions

  1. Combined the two flours, salt, and pepper in a bowl and set aside. Set up a station with the bowl of flour, and another bowl with the coconut milk.
  2. Using a large deep skillet, melt the coconut oil and bring to a high heat. The oil has to be very hot to properly fry!
  3. Begin coating the onions by dipping them in the coconut milk, and then the flour mixture. Carefully drop in the onions and cook for about 2 minutes of each side before setting aside. You’ll fry all of the onions in about 3-4 small batches. Add more coconut oil if needed.

Notes

All nutritional facts are estimations and will vary.

  • Category: Sides
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 239
  • Fat: 19.1g
  • Carbohydrates: 13.2g
  • Fiber: 4.2g
  • Protein: 4.4g

Paleo Green Bean Casserole