Unbound Wellness https://unboundwellness.com Healthy, Simply & Fun Eats Thu, 12 Sep 2019 21:59:39 +0000 en-US hourly 1 Slow Cooker Beef Bourguignon https://unboundwellness.com/slow-cooker-beef-bourguignon/ https://unboundwellness.com/slow-cooker-beef-bourguignon/#respond Thu, 12 Sep 2019 17:13:52 +0000 https://unboundwellness.com/?p=9970 This slow cooker beef bourguignon is a French classic made simple. It’s made without white flour and is paleo-friendly. What is Beef Bourguignon? If you’re familiar with Julia Child, you may know Beef Bourguignon. Beef Bourguignon or “Beef Burgundy” is a savory French stew that’s similar to coq au vin. It’s made by slowly stewing […]

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This slow cooker beef bourguignon is a French classic made simple. It’s made without white flour and is paleo-friendly.

Beef bourguignon in a bowl

What is Beef Bourguignon?

If you’re familiar with Julia Child, you may know Beef Bourguignon. Beef Bourguignon or “Beef Burgundy” is a savory French stew that’s similar to coq au vin. It’s made by slowly stewing stew meat, hearty vegetables, and red wine… and some bacon for good measure! It’s often served over mashed potatoes or noodles and topped off with fresh herbs.

Though this dish can seem a bit labor-intensive, it’s really not that complicated at all. Using the slow cooker makes this a really simple dish that will still impress your dinner guests.

This Beef Bourguignon is gluten-free, paleo, and can be made AIP and whole30 depending on whether or not you choose to add the classic red wine to the dish.

How to Make Beef Bourguignon in the Slow Cooker

  • Using a large, deep skillet, cook the chopped bacon over medium heat or until crispy. Remove the bacon from the skillet and place in the bottom of the slow cooker. Reserve the fat in the pan.
  • Add the stew meat to the pan and lightly brown on each side. Remove from the pan and add to the slow cooker. 
  • Pour the wine into the skillet and scrape any browned bits off the pan, stirring it into the wine. Allow the wine to simmer for 2-3 minutes. 
  • Add the wine to the slow cooker along with the vegetables. 
  • Using a small bowl, whisk together ½ cup of broth and 2 tbsp of arrowroot starch. Pour into the slow cooker along with the seasonings (reserving the parsley).
  • Set the slow cooker to low and allow to cook for 8 hours.
  • Serve over mashed sweet potato and top with parsley.

 

The Ingredients for Beef Bourguignon

Beef stew meat

You can also use chuck roast sliced into pieces.

Bacon

Bacon adds a nice smokey flavor to the stew.

Carrots, mushrooms, white sweet potato and pearl onions

Pearl onions can be challenging to find fresh, but I was able to find them frozen. As for the white sweet potato, you can also use orange sweet potato or parsnip.

Beef broth & red wine

Red wine is a key ingredient in this recipe. Alcohol typically cooks out during cooking, however, if you’re following a whole30 or would rather not have alcohol, you can also sub more beef broth.

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Slow Cooker Beef Bourguignon


  • Author: Michelle
  • Yield: 6 servings

Description

This slow cooker beef bourguignon is a French classic made simple. It’s made without white flour and is paleo-friendly.


Ingredients

  • 4 pieces of bacon, chopped
  • 2 lbs beef stew meat 
  • 1 ½ cup red wine, (sub broth for whole30, see notes for AIP)
  • 1 cup white sweet potato, chopped
  • 1 cup carrots, chopped
  • 1 cup mushrooms sliced
  • ½ cup pearl onions
  • 2 cloves garlic, minced
  • 4 cups beef broth, divided 
  • 2 tbsp arrowroot starch
  • 2 tbsp tomato paste (sub nomato sauce for AIP)
  • 1 tbsp fresh thyme leaves
  • 1 tsp sea salt 
  • 1/2 tsp black pepper (omit for AIP)
  • 2 bay leaves 
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Using a large, deep skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and place in the bottom of the slow cooker. Reserve the fat in the pan.
  2. Add the stew meat to the pan and lightly brown on each side. Remove from the pan and add to the slow cooker. 
  3. Pour the wine into the skillet and scrape any browned bits off the pan, stirring it into the wine. Allow the wine to simmer for 2-3 minutes. 
  4. Add the wine to the slow cooker along with the vegetables. 
  5. Using a small bowl, whisk together ½ cup of broth and 2 tbsp of arrowroot starch. Pour into the slow cooker along with the remainder of the broth, tomato paste, and seasonings (reserving the parsley).
  6. Set the slow cooker to low and allow to cook for 8 hours. 
  7. Once cooked, discard the bay leaf.
  8. Serve over mashed sweet potato and top with parsley.

Notes

Though alcohol is not AIP compliant, cooking wine allows the alcohol to cook off. If you still choose to forgo the wine, just substitute for broth. 

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 341
  • Fat: 15.3g
  • Carbohydrates: 12.9g
  • Fiber: 2.3g
  • Protein: 35.2g

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Teriyaki Chicken Stir-Fry https://unboundwellness.com/teriyaki-chicken-stir-fry/ https://unboundwellness.com/teriyaki-chicken-stir-fry/#respond Sun, 08 Sep 2019 18:01:21 +0000 https://unboundwellness.com/?p=9960 This teriyaki chicken stir-fry is an easy and nourishing meal! It’s a featured recipe from my cookbook, The Autoimmune Protocol Comfort Food Cookbook, and is paleo, whole30, and AIP.   It’s been a year since I actually started the process of writing my first print cookbook, The Autoimmune Protocol Comfort Food Cookbook, and it’s already […]

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This teriyaki chicken stir-fry is an easy and nourishing meal! It’s a featured recipe from my cookbook, The Autoimmune Protocol Comfort Food Cookbook, and is paleo, whole30, and AIP.

Teriyaki Chicken Stir-Fry

 

It’s been a year since I actually started the process of writing my first print cookbook, The Autoimmune Protocol Comfort Food Cookbook, and it’s already almost here! When developing recipes for the cookbook, I wanted to balance the book to where it was culturally diverse in cuisines that it featured, that is screamed comfort food, but it also still featured a lot of recipes that were easy to make for weeknight cooking. A teriyaki chicken stir-fry was one of the recipes that I knew had to make it into the book!

This teriyaki chicken stir-fry is so simple, but it packs a powerful flavor punch! It’s veggie dense, filling, and I’ve made this more times than I can count! Seriously, it’s one of those meals that my husband and I are always happy to have for dinner and it’s made almost weekly in my kitchen.

 

How to Make This Teriyaki Chicken Stir-Fry

  • Prepare the sauce by Combine all the ingredients except the arrowroot in a small saucepan over low heat and cook for 3 to 4 minutes.
  • Whisk in the arrowroot starch. Heat for another 2 minutes to allow the sauce to thicken. Add more coconut aminos for a thinner consistency, if desired. Set aside.
  • To prepare the chicken, heat the oil over medium heat. Add the onion, broccoli, carrots, and salt. Cook for about 7 minutes or until the vegetables are tender. Set aside and reserve the fat in the pan.
  • Add the chicken and lightly salt with half of the salt. Cook on medium heat for about 5 to 7 minutes or until internal temperature reads 165°F.
  • Add the vegetables and teriyaki sauce to the pan and stir to combine. Heat for about 1 minute and then add the green onion.

Teriyaki Chicken

The Ingredients for the Stir-Fry

Chicken breast

I always default to chicken breast for recipes like this, but you can also use chicken thigh, or even make it a beef stir fry with a steak cut of your choice.

Carrots

Carrots add some starch to the dish and help make it more filling. I like to slice carrots into coins rather than dice them for bigger bites!

Broccoli

Gotta get the greens in!

Red onion

Red onion adds a nice little bit of zest and some crunch to this dish.

Coconut aminos, arrowroot starch, honey, and orange juice

These are the ingredients for the teriyaki sauce. You can omit the honey to keep it whole30.

Teriyaki Chicken

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Teriyaki Chicken Stir-Fry


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4

Ingredients

For the sauce

  •  ¼ cup coconut aminos
  • 2 tablespoons orange juice
  • 2 teaspoons honey
  • 1 teaspoon peeled and grated ginger
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • 1 teaspoon arrowroot starch

For the Teriyaki Chicken

  • 2 to 3 tablespoons coconut or avocado oil
  • ½ of a medium red onion, chopped
  • 2 cups broccoli florets
  • 1 cup carrots, chopped
  • 1 lb chicken breast, cubed
  • ½ tsp salt
  • 2 to 3 sprigs green onion, sliced


Instructions

For the sauce

  1. Combine all the ingredients except the arrowroot in a small saucepan over low heat and cook for 3 to 4 minutes.
  2. Whisk in the arrowroot starch. Heat for another 2 minutes to allow the sauce to thicken. Add more coconut aminos for a thinner consistency, if desired. Set aside.

For the teriyaki chicken

  1. In a large, deep skillet, melt the coconut oil over medium heat. Add the onion, broccoli, carrots, and salt. Cook for about 7 minutes or until the vegetables are tender. Set aside and reserve the fat in the pan.
  2. Add the chicken and lightly salt with half of the salt. Cook on medium heat for about 5 to 7 minutes or until internal temperature reads 165°F.
  3. Add the vegetables and teriyaki sauce to the pan and stir to combine. Heat for about 1 minute and then add the green onion.
  4. Serve warm with cauliflower rice if desired.

Notes

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Method: stove top

Nutrition

  • Serving Size: 1 serving
  • Calories: 254
  • Fat: 10g
  • Carbohydrates: 12g
  • Fiber: 2.2g
  • Protein: 28.6g

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Chicken Divan (Paleo, AIP) https://unboundwellness.com/chicken-divan/ https://unboundwellness.com/chicken-divan/#respond Thu, 05 Sep 2019 17:22:58 +0000 https://unboundwellness.com/?p=9144 This chicken divan is a paleo version of a comfort food classic! It’s dairy-free, gluten-free, and AIP compliant. What is Chicken Divan? Chicken divan is a classic comfort food casserole! It’s made with cubed chicken, broccoli, a creamy sauce, and a crunchy and cheesy topping. It’s the perfect comforting dish to serve to a family! […]

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This chicken divan is a paleo version of a comfort food classic! It’s dairy-free, gluten-free, and AIP compliant.

chicken divan

What is Chicken Divan?

Chicken divan is a classic comfort food casserole! It’s made with cubed chicken, broccoli, a creamy sauce, and a crunchy and cheesy topping. It’s the perfect comforting dish to serve to a family!

Though it may be delicious, it’s not necessarily the most allergen-friendly dish. This version is made to dairy-free, gluten-free, but still as decadent!

How to make this paleo chicken divan

  • Using a large deep pot, place the broccoli in a large pot with enough water to cover. Bring to a low boil and simmer for 5 minutes or until lightly fork tender. Strain and set aside in a large 9×13″ casserole dish.
  • Season the chicken with salt and pepper and coat with arrowroot starch. Using a large pan, heat the avocado oil over medium heat. Cook the chicken in the pan for 4-5 minutes or until the internal temperature reads 165 F. Set the chicken aside.
  • Clean out the same pot used for the broccoli and heat the avocado oil over medium heat. Saute the garlic until fragrant.
  • Pour in the chicken broth (reserve 1/4 cup on the side), apple cider vinegar, coconut cream, and salt. Stir and bring to a low simmer.
  • Using a small bowl, whisk together the 1/4 cup of broth and the arrowroot starch. Pour into the broth mixture and stir well. Allow to simmer and thicken for 2-3 minutes. Set aside and allow to cool slightly.
  • Preheat the oven to 400 F. Add the chicken to the casserole dish with the broccoli and stir to evenly disperse.

Chicken Divan  

  • Pour the sauce over the chicken and broccoli and top with the finely crushed plantain chips and nutritional yeast.
  • Bake in the preheated oven for 15-18 minutes or until the top is crispy.
  • Top with fresh parsley and serve with cauliflower rice if desired!

Chicken divan

The Ingredients for the Chicken Divan

Chicken breast

You can likely also use chicken thigh, but breast is what is traditionally used.

Broccoli

The broccoli adds greens to this dish for some extra flavor and nutrients.

Chicken broth and coconut cream

Chicken divan is usually made with canned cream soup, but these ingredients help to make your own at home.

Plantain chips

Crushing plantain chips as a topping makes such a delicious crunchy topping for this casserole! I used a food processor to finely crush the plantains, but you can also use manual methods like adding the plantain chips to a bag and crushing with a rolling pin.

Nutritional yeast

The nutritional yeast adds the cheesy flavor that you’d usually get with chicken divan!

Optional- cauliflower rice for serving

This dish can stand on its own or you can serve it over cauliflower rice.


chicken divan over cauliflower rice

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Chicken Divan


  • Author: Michelle
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 5 servings

Description

This chicken divan is a paleo version of a comfort food classic! It’s dairy-free, gluten-free, and AIP compliant.


Ingredients

  • 5 cups broccoli florets
  • 1 lb chicken breast, cubed
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp arrowroot starch
  • 2 tbsp avocado oil

For the sauce

  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 1/4 cup chicken broth
  • 1 tbsp apple cider vinegar
  • 1/3 cup coconut cream
  • 1/3 tsp sea salt
  • 1 tbsp + 2 tsp arrowroot starch

For topping

  • 1 1/2 cup plantain chips (finely crushed, manually or with a food processor)
  • 2 tbsp nutritional yeast
  • 1 tbsp parsley, chopped

Instructions

  1. Using a large deep pot, place the broccoli in a large pot with enough water to cover. Bring to a low boil and simmer for 5 minutes or until lightly fork tender. Strain and set aside in a large 9×13″ casserole dish.
  2. Season the chicken with salt and pepper and coat with arrowroot starch. Using a large pan, heat the avocado oil over medium heat. Cook the chicken in the pan for 4-5 minutes or until the internal temperature reads 165 F. Set the chicken aside.
  3. Clean out the same pot used for the broccoli and heat the avocado oil over medium heat. Saute the garlic until fragrant.
  4. Pour in the chicken broth (reserve 1/4 cup on the side), apple cider vinegar, coconut cream, and salt. Stir and bring to a low simmer.
  5. Using a small bowl, whisk together the 1/4 cup of broth and the arrowroot starch. Pour into the broth mixture and stir well. Allow to simmer and thicken for 2-3 minutes. Set aside and allow to cool slightly.
  6. Preheat the oven to 400 F. Add the chicken to the casserole dish with the broccoli and stir to evenly disperse.
  7. Pour the sauce over the chicken and broccoli and top with the finely crushed plantain chips and nutritional yeast.
  8. Bake in the preheated oven for 15-18 minutes or until the top is crispy.
  9. Top with fresh parsley and serve with cauliflower rice if desired

Notes

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Category: casserole
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 683
  • Fat: 40.7g
  • Carbohydrates: 53.6g
  • Fiber: 4.5g
  • Protein: 26.8g

Chicken divan

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Slow Cooker Chicken Pesto (Paleo, Whole30, AIP) https://unboundwellness.com/slow-cooker-chicken-pesto/ https://unboundwellness.com/slow-cooker-chicken-pesto/#respond Tue, 03 Sep 2019 15:15:10 +0000 https://unboundwellness.com/?p=9609 This slow cooker chicken pesto is the perfect easy dinner! It’s made with a nut-free and dairy-free pesto and is keto, paleo, whole30, and AIP compliant. Fresh basil is one of my absolute favorite flavor enhancers! Not only is it nutrient-dense, but it packs a huge flavor punch. If you’re not eating things like dairy, […]

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This slow cooker chicken pesto is the perfect easy dinner! It’s made with a nut-free and dairy-free pesto and is keto, paleo, whole30, and AIP compliant.

slow cooker chicken pesto

Fresh basil is one of my absolute favorite flavor enhancers! Not only is it nutrient-dense, but it packs a huge flavor punch. If you’re not eating things like dairy, nightshades, or other common bases for sauces, herbs are your best friend for getting tons of flavor in your meals.

This slow cooker chicken pesto is made with a dairy-free and nut-free pesto. It’s easy to make and is keto-friendly, paleo, AIP and whole30 compliant. Serve it over roasted vegetables, or compliant pasta of your choice for a well rounded and delicious meal.

 

How to make this slow cooker chicken pesto

  1. Using a high-speed blender, blend all of the pesto ingredients on low until fully combined. Set aside half of the pesto in the fridge.
  2. Add the chicken breast to the slow cooker and top with chicken broth and half of the pesto. Stir well to combine.
  3. Place the lid on the slow cooker and set to low. Allow to cook for 2 – 2 1/2 hours or until the chicken is tender and the internal temperature reads 165 F.
  4. Use a slotted spoon to remove the chicken from the slow cooker to strain any excess liquid. Combine the cooked chicken with the other half of the pesto and stir well to coat.
  5. Serve the chicken with a side of vegetables or over a compliant pasta of choice like zucchini noodles.

Can you make it in the Instant Pot?

Yes, you should be able to modify this recipe for the instant pot! All you have to do is follow the rest of the instructions as listed and set the instant pot to manual for 10-15 minute to fully cook the chicken.

 

The Ingredients for the Slow Cooker Chicken Pesto

Chicken breast 

I use cubed chicken breast, but chicken thighs should work as well.

Arugula, basil, olive oil, lemon, and garlic

These are the main ingredients of the pesto. This pesto is nut and dairy-free, but you could easily use your favorite pesto recipe.

Chicken broth

Just a bit of chicken broth will help keep the chicken from drying out

Optional- zoodles or pasta of choice

This chicken tastes great over zoodles or a pasta of your choice!

slow cooker chicken pesto

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Slow Cooker Chicken Pesto


  • Author: Michelle
  • Prep Time: 10 min
  • Cook Time: 2 hr
  • Total Time: 2 hr 10 min
  • Yield: 4 servings

Description

This slow cooker chicken pesto is the perfect easy dinner! It’s made with a nut-free and dairy-free pesto and is keto, paleo, whole30, and AIP compliant.


Ingredients

For the pesto

  • 1 cup arugula
  • 1 cup fresh basil
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves of garlic, peeled and minced
  • 2 tsp onion powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

For the chicken

  • 1 lb chicken breast, cubed
  • 2 tbsp chicken broth

Instructions

  1. Using a high-speed blender, blend all of the pesto ingredients on low until fully combined. Set aside half of the pesto in the fridge.
  2. Add the chicken breast to the slow cooker and top with chicken broth and half of the pesto. Stir well to combine.
  3. Place the lid on the slow cooker and set to low. Allow to cook for 2 – 2 1/2 hours or until the chicken is tender and the internal temperature reads 165 F.
  4. Use a slotted spoon to remove the chicken from the slow cooker to strain any excess liquid. Combine the cooked chicken with the other half of the pesto and stir well to coat.
  5. Serve the chicken with a side of vegetables or over a compliant pasta of choice like zucchini noodles.

Notes

To modify for the instant pot, follow all of the instructions as listed above and adjust instant pot cooking time to 10-15 minutes on high pressure.

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Category: one pot meals
  • Method: slow cooker
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 390
  • Fat: 31.1g
  • Carbohydrates: 3g
  • Fiber: 0.5g
  • Protein: 26.3g

slow cooker chicken pesto

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Scallion Pancakes (Gluten Free, Vegan, Paleo, AIP) https://unboundwellness.com/scallion-pancakes/ https://unboundwellness.com/scallion-pancakes/#comments Wed, 28 Aug 2019 17:53:23 +0000 https://unboundwellness.com/?p=9407 These scallion pancakes are a delicious Chinese flatbread! They’re chewy, crispy, savory and are made to be gluten-free paleo, and AIP. What are scallion pancakes? Scallion pancakes are a Chinese classic that is slightly crispy, doughy, and packed with scallions! They’re simply made with just a few ingredients like flour, water, oil, and scallions. No […]

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These scallion pancakes are a delicious Chinese flatbread! They’re chewy, crispy, savory and are made to be gluten-free paleo, and AIP.

Scallion panckes

What are scallion pancakes?

Scallion pancakes are a Chinese classic that is slightly crispy, doughy, and packed with scallions! They’re simply made with just a few ingredients like flour, water, oil, and scallions. No eggs, no yeast!

These aren’t exactly like American pancakes. If you’ve never had them before, think of them as a flatbread. Regardless, they are so delicious!

scallion pancakes

How to make gluten-free scallion pancakes

  • Using a large bowl, mix together the flours, salt, and baking soda until well incorporated.
  • Slowly pour the hot water in the dough and stir well to form a shaggy dough. Pour in the oil and apple cider vinegar and mix well.
  • Gently fold in the scallions until well incorporated.
  • Lightly a clean surface with some arrowroot starch and divide the dough into 3 equal balls. Use a rolling pin (or your hands if the dough is too delicate) to form the balls into round, thin pancakes that are about 1/4-1/3″ thick.
  • Use a large pan to heat avocado oil over medium heat. Fry the pancakes one at a time for about 2-3 minutes on each side, or until lightly crisped. Set aside.
  • Slice the pancakes into fours and serve with coconut aminos as a side dish or appetizer.

The Ingredients for the scallion pancakes

 

Cassava flour

Cassava is a great swap for all-purpose flour.

Arrowroot starch

The arrowroot starch helps to bind the scallion pancakes a bit more and all some of that doughy texture.

Avocado oil

This neutral tasting oil is great for adding to the pancakes and for frying.

Scallions

You’ll want to use lots of fresh scallions for that classic savory taste!

Hot water

You’ll want the water to be hot and steamy, but not boiling.

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Scallion Pancakes (Gluten Free, Vegan, Paleo, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 3 pancakes

Description

These scallion pancakes are a delicious Chinese flatbread! They’re chewy, crispy, savory and are made to be gluten-free paleo, and AIP.


Ingredients

  • 1/2 cup + 2 tbsp cassava flour
  • 3 tbsp arrowroot starch (plus extra for flouring a surface)
  • 1/8 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup hot water
  • 2 tbsp avocado oil (plus extra for frying)
  • 1 tsp apple cider vinegar
  • 1/2 cup scallions, chopped

Instructions

  1. Using a large bowl, mix together the flours, salt, and baking soda until well incorporated.
  2. Slowly pour the hot water in the dough and stir well to form a shaggy dough. Pour in the oil and apple cider vinegar and mix well.
  3. Gently fold in the scallions until well incorporated.
  4. Lightly a clean surface with some arrowroot starch and divide the dough into 3 equal balls. Use a rolling pin (or your hands if the dough is too delicate and sticky) to form the dough balls into round, thin pancakes that are about 1/4-1/3″ thick.
  5. Use a large pan to heat avocado oil over medium heat. Fry the pancakes one at a time for about 2-3 minutes on each side, or until lightly crisped. Set aside.
  6. Slice the pancakes into fours and serve with coconut aminos as a side dish or appetizer.

Notes

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Category: Sides
  • Method: stove top
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 pancake
  • Calories: 297
  • Fat: 21.2g
  • Carbohydrates: 22.7g
  • Fiber: 8.8g
  • Protein: 5.1g

Scallion Pancakes

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One Pan Chicken Cacciatore https://unboundwellness.com/one-pan-chicken-cacciatore/ https://unboundwellness.com/one-pan-chicken-cacciatore/#comments Mon, 26 Aug 2019 17:24:54 +0000 https://unboundwellness.com/?p=9301 This one-pan chicken cacciatore is classic Italian comfort food! This version is gluten-free, paleo, and can be made both whole30 and AIP. Italian food was taken very seriously in my house growing up! I’m originally from New York and grew up in an Italian family, so I am quite familiar with chicken cacciatore. I never […]

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This one-pan chicken cacciatore is classic Italian comfort food! This version is gluten-free, paleo, and can be made both whole30 and AIP.

chicken cacciatore

Italian food was taken very seriously in my house growing up! I’m originally from New York and grew up in an Italian family, so I am quite familiar with chicken cacciatore. I never thought that I’d be able to make a more allergen-friendly version, but this chicken cacciatore is gluten-free, dairy, free, and can even be made nightshade-free. Trust me, you won’t miss any of the flavors with this delicious one-pan meal.

 

What is chicken cacciatore?

Chicken cacciatore is a traditional Italian chicken dish made onions, mushrooms, carrots, bell peppers, diced tomatoes, and red wine. It’s incredibly rich and savory and features chicken, vegetables, and a flavorful sauce. Perfect for a comforting and balanced dish!

Though this dish is typically served with pasta or rice, you can easily pair it with something like zucchini noodles, or even enjoy it by itself.

one pan chicken cacciatore   

How to make this chicken cacciatore

  • Add the onions and garlic to the pan and saute until the onions are translucent.
  • Add the carrots, mushroom, and bell peppers (if using) and saute for 4-5 minutes to lightly soften.
  • Use tongs to place the chicken thighs in the pan, moving the vegetables to the side. Sear the chicken for 3-4 minutes on each side to lightly crisp.
  • Pour in the canned tomatoes (or nomato sauce for AIP), red wine, chicken broth, capers, and herbs. Bring to a simmer and reduce heat to a low simmer. Cover and simmer for 35-40 minutes or until the chicken is tender and cooked through.
  • Serve with zucchini noodles or other pasta or rice of choice.

 

The Ingredients for the chicken cacciatore

Chicken thighs

You can also use bone-in chicken breast, and drumstick, but I feel like chicken thighs work best.

Carrots, mushrooms, bell peppers, and tomatoes

To keep this nightshade-free, you can omit the bell peppers and sub homemade nomato sauce for the tomatoes.

Red wine & chicken broth

Red wine adds a ton of flavor to this dish. Cooking red wine cooks off the alcohol. However, you can omit it for whole30 and use with your own discretion for AIP. You can easily just add more chicken broth as a swap.

 

one pan chicken cacciatore

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One Pan Chicken Cacciatore


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Description

This one-pan chicken cacciatore is classic Italian comfort food! This version is gluten-free, paleo, and can be made both whole30 and AIP.


Ingredients

  • 4 bone-in chicken thighs
  • 1/2 tsp sea salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp arrowroot starch
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 2 cups baby bella mushrooms, sliced
  • 1 cup red bell pepper, chopped (omit for AIP, sub carrots)
  • 2 cups diced tomato with juice (sub nomato sauce for AIP)
  • 1/2 cup red wine (sub broth for whole30, see notes for AIP)
  • 1/2 cup chicken broth
  • 12 tsp capers (adjust to taste)
  • 1 tbsp parsley, chopped
  • 2 tsp fresh thyme leaves
  • 1 tbsp fresh basil, chopped
  • 2 tsp dried oregano

Instructions

  1. Pat down the chicken thighs and season with salt and pepper. Dredge with arrowroot starch and set aside.
  2. Using a large pan (that has a lid) heat the oil over medium-low heat. Add the chicken to the pan and cook for 4-5 minutes on each side to lightly crisp the skin. Set the chicken aside.
  3. Add the onions and garlic to the pan and saute until the onions are translucent.
  4. Add the carrots, mushroom, and bell peppers (if using) and saute for 4-5 minutes to lightly soften.
  5. Use tongs to return the chicken thighs to the pan, moving the vegetables to the side. Pour in the canned tomatoes (or nomato sauce for AIP), red wine, chicken broth, capers, and herbs. Bring to a simmer and reduce heat to a low simmer. Allow to simmer for 5 minutes uncovered.
  6. Cover and simmer on low for 30-40 minutes or until the chicken is tender and cooked through.
  7. Salt further to taste and top with more fresh herbs. Serve with zucchini noodles or other pasta or rice of choice.

Notes

Cooking wine removes the alcohol. It should still be omitted for whole30, and should be used with discretion for AIP. Sub more chicken broth if not using wine.

All nutritional information are estimations and will vary.

  • Category: one pot meals
  • Method: stove top
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 583
  • Fat: 39.7g
  • Carbohydrates: 17.2g
  • Fiber: 4.2g
  • Protein: 35.2g

chicken cacciatore

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30 Healthier Back to School Recipes https://unboundwellness.com/back-to-school-recipes/ https://unboundwellness.com/back-to-school-recipes/#respond Fri, 23 Aug 2019 19:35:32 +0000 https://unboundwellness.com/?p=9387 These thirty recipes will have you covered for back to school, from breakfast to lunches, to snacks and dinners. All of these recipes are paleo, and many have whole30 and AIP options available as well! Back to school season is so busy! Amongst all of the preparation for the school year, healthy eating for your […]

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These thirty recipes will have you covered for back to school, from breakfast to lunches, to snacks and dinners. All of these recipes are paleo, and many have whole30 and AIP options available as well!

Back to school season is so busy! Amongst all of the preparation for the school year, healthy eating for your precious kiddos is one of the most important parts. Getting healthy food on the table can be tricky, but I’ve got you covered with 30 delicious, easy, and nourishing recipe ideas for all meals of the day!

back to school recipes

 

30 Healthy Back to School Recipes

 

Healthy Back to School Breakfasts

 

1.Breakfast Sausage Chicken Poppers

Who doesn’t love breakfast sausage? These breakfast sausage chicken poppers are the perfect way to round out any breakfast and actually make it satiating! They are paleo, whole30 and AIP.

 

2. Chicken Bacon Ranch Casserole

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

 

3. Carrot Bacon Breakfast Fritters

These carrot bacon breakfast fritters are such a yummy way to sneak some veggies into the kids’ (or yours!} bellies… they’ll never know what’s coming! They’re paleo, whole30, and easy to make egg-free and AIP.

 

4.. Pumpkin Blueberry Breakfast Bars

These pumpkin blueberry breakfast bars are one of my new favorite breakfast go-tos! They’re gluten and grain-free, paleo, and AIP.

 

5. Turkey Breakfast Sausage 

These turkey breakfast sausages are made with turkey, herbs, and maple syrup. They’re paleo and AIP.

Healthy Back to School Lunches

 

6. Orange Chicken Meal Prep

This orange chicken meal prep is perfect for making on the weekend to have lunch throughout the week! It’s gluten-free, paleo, and can be made whole30 and AIP.

 

7. Bacon Ranch Chicken Poppers

With these bacon ranch chicken poppers, you’ve got veggies, healthy fat, protein, and that amazing ranch flavor all in one little nugget. They’re paleo, whole30 and AIP!

 

8. 5 Meal Prep Mason Jar Salads

These 5 meal prep mason jar salads are an incredibly easy and delicious meal prep idea! These options are all paleo, whole30, and AIP compliant.

 

9. Copycat Chipotle Chicken Burrito Bowl

This chicken burrito bowl is the ultimate chipotle copycat – the kiddos won’t even know the difference! It’s whole30 compliant, paleo, and AIP.

Copycat Chipotle Chicken Burrito Bowl (Whole30, Paleo, AIP)

 

10. Healthy Beef & Broccoli Meal Prep

This beef & broccoli meal prep is an easy meal prep option that’s made in one pan! It has tons of flavor, and it’s paleo, whole30, and AIP compliant.

 

11. Teriyaki chicken meatballs

These teriyaki chicken meatballs are the perfect lunch to pack over the weekend and eat throughout the week!

teriyaki chicken meal prep bowls

 

Healthy & Easy Dinner Recipes

 

12. One Pan Green Chicken Meal Prep

This one-pan greek chicken is the perfect dish for healthy meal prep! It’s full of veggies, healthy protein, and features a dairy-free tzatziki. It’s paleo, Whole30 compliant, and AIP with modifications.

 

13. Lemon & Asparagus Chicken Skillet

This one-pan lemon & asparagus chicken skillet comes together in under 45 minutes and uses seasonal ingredients like asparagus, and easy to find protein like chicken breast. It’s Whole30, Paleo, AIP, and gluten-free.

 

14. One Pan Taco Skillet Dinner

This one-pan taco skillet dinner is so easy to make for a weeknight meal! It’s packed with veggies, healthy fats and protein, and amazing flavor. It’s dairy-free, paleo, whole30 compliant and can be made AIP when omitting the nightshades.

 

15. One Pan Meatloaf Dinner

This one-pan meatloaf dinner makes for an easy and healthy weeknight meal while packing in all the flavor of comfort food. It’s paleo, whole30, and AIP compliant and made all on one sheet pan.

 

16. Garlic Balsamic Steak Bites & Asparagus

This garlic balsamic steak bites & asparagus are an easy and delicious way to enjoy steak. Make it a one-pan meal with asparagus or a vegetable of choice! They’re paleo, whole30 and AIP.

 

17. One Pan Chicken Pesto with Vegetables

This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It combines ease with incredible versatility and flavor! It’s paleo, Whole30, AIP, and incredibly delicious.

 

18. Cuban Picadillo

This cuban picadillo is flavorful and nourishing, packing in all of the traditional cuban flavors without needing nightshades! It’s easily adapted to be paleo, whole30, and AIP compliant.

 

19. Chicken Marsala

This chicken marsala has all of the flavors of the classic but is made to be paleo, whole30, and AIP compliant!

 

20. Ground Beef Stir Fry

This ground beef stir fry is easy, delicious and cost-effective! It’s made without soy or gluten and is paleo, whole30, AIP, and easy to make keto.

 

21. One-Pot Lasagna Skillet

This one-pot lasagna skillet features everything you love about lasagna without the grains or dairy! It’s the perfect one-pot meal for a busy weeknight that the whole family will love. It’s paleo, whole30, AIP (when omitting the nightshades), and keto-friendly.

 

22. Cauliflower Shepherd’s Pie

This cauliflower shepherd’s pie is a comfort food classic made lower carb! It’s paleo, whole30, and AIP compliant.

After School Snacks

 

23. Apple Cinnamon Sugar Donut Holes

These apple cinnamon sugar donut holes are more decadent than straight-up “healthy“, but they’re totally grain free, paleo, and AIP, and they’re not fried or made with yeast! It’s almost dangerous how easy and delicious these are. As long as you have the ingredients and 5 minutes to spare to mix them together, it’ll only take 15 minutes in the oven to have hot, fresh donut holes. That’s what’s up.

 

24. Pumpkin Energy Bars

These paleo pumpkin energy bars are the perfect treat for fall!

 

25. Zucchini Muffins

These zucchini muffins are grain-free, egg-free, and the perfect transitional snack for late summer.

 

26. Cauliflower breadsticks

These cauliflower breadsticks are the perfect snack for sneaking in some extra veggies. They’re paleo and AIP.

 

27. Pumpkin Chocolate Chip Cookies

These paleo pumpkin chocolate chip cookies are the perfect fall treat! They’re incredibly soft and have an easy AIP option.

 

28. Grain-Free Granola Snack Bars

These grain-free granola snack bars are an amazing snack on the go! They’re naturally sweetened and have healthy fats and protein. They’re paleo and can be made AIP.

 

29. Pizza Dough Snack Bites

These pizza dough snack bites have all of the flavors of pizza in one bite, especially when dipped in pizza sauce! They’re BOUND to be a massive hit with the kids after school! They’re paleo and AIP.

 

30. Blueberry Banana Muffins

What says back-to-school more than blueberry banana muffins? These are a delicious treat with a protein boost! They’re paleo, AIP, totally grain and gluten-free, and even egg-free.

 

I hope that this round-up inspires you to try some of these delicious, easy, healthy recipes! Both you and the kiddos are bound to love them, making life so much easier! Happy new school year, guys!

 

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Paleo Beef Stroganoff (Whole30, AIP) https://unboundwellness.com/paleo-beef-stroganoff-whole30-aip/ https://unboundwellness.com/paleo-beef-stroganoff-whole30-aip/#respond Wed, 21 Aug 2019 17:50:11 +0000 https://unboundwellness.com/?p=9317 This beef stroganoff is a gluten-free alternative to the comforting classic. It’s paleo, whole30, and AIP-friendly. What is beef stroganoff? Beef stroganoff is a dish with Russian origin that’s seriously hearty and comforting. It’s made with beef, a hearty mushroom gravy, and is often served over noodles, mashed potatoes or rice. The dish is traditionally […]

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This beef stroganoff is a gluten-free alternative to the comforting classic. It’s paleo, whole30, and AIP-friendly.

What is beef stroganoff?

Beef stroganoff is a dish with Russian origin that’s seriously hearty and comforting. It’s made with beef, a hearty mushroom gravy, and is often served over noodles, mashed potatoes or rice.

The dish is traditionally made with heavy cream and flour. This version is made to be both gluten-free and dairy-free, but doesn’t skimp on any of the flavors you know and love from this dish!

 

How to make Beef Stroganoff

  • Season the steak well with salt and pepper and slice into small bite-sized strips. Add to a bowl and toss with arrowroot starch until coated.
  • Heat the oil over medium heat in a large pan. Sear the steak for about 2 minutes on each side to lightly brown. Set aside.
  • Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent. Add the mushrooms to the pan and cook for 3-4 minutes to soften. Add 1 tbsp of arrowroot and stir into the mushroom and onion mixture.
  • Pour in beef broth, coconut cream, apple cider vinegar, coconut aminos, and mustard powder. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.
  • Add the steak back to the pan and mix well to coat in the sauce. Simmer for another 2-3 minutes or until the steak is fully cooked.

 

What to serve with this gluten-free beef stroganoff

I think this beef stroganoff tastes great over mashed sweet potato! It adds more veggies to the dish and rounds it out with a carb source. My husband also had it with rice, and it can also be served with cauliflower rice.

The Ingredients for the Beef Stroganoff

Sirloin steak

Something like ribeye or NY strip steak would also be a good alternative.

Arrowroot starch

Arrowroot starch helps to thicken the gravy as flour would. I prefer arrowroot in recipes like this as it’s not as gummy as tapioca starch.

Mushrooms and onions

These add veggies to the dish and flavor the gravy.

Beef broth & coconut cream

These are the base of the gravy. Traditional stroganoff usually has heavy cream, so the coconut cream is the alternative.

Coconut aminos & mustard powder

You can omit the mustard powder to keep it AIP. The coconut aminos adds some umami flavor to the dish.

You’ll also love…

Print

Paleo Beef Stroganoff


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4

Description

This beef stroganoff is a gluten-free alternative to the comforting classic. It’s paleo, whole30, and AIP-friendly.


Ingredients

  • 1 lb sirloin steak
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp arrowroot starch, divided
  • 2 tbsp avocado oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 10 oz white mushrooms, sliced
  • 3/4 cup beef broth
  • 1/2 cup coconut cream
  • 1 tbsp coconut aminos
  • 2 tsp apple cider vinegar
  • 1/4 tsp mustard powder (omit for AIP)
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Season the steak well with salt and pepper and slice into small bite sized strips. Add to a bowl and toss with 1 tbsp of arrowroot starch until coated.
  2. Heat the avocado oil over medium heat in a large pan. Sear the steak for about 2 minutes on each side to lightly brown. Set aside.
  3. Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent.
  4. Add the mushrooms to the pan and cook for 3-4 minutes to soften. Add 1 tbsp of arrowroot and stir into the mushroom and onion mixture.
  5. Pour in the broth, coconut cream, apple cider vinegar, coconut aminos, and mustard powder. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.
  6. Add the steak back to the pan and mix well to coat in the sauce. Simmer for another 2-3 minutes or until the steak is fully cooked.
  7. Top with fresh parsley and serve over mashed sweet potato or vegetable noodles.

Notes

All nutritional information are estimations and will vary.

  • Category: Main Dish
  • Method: stove top

Nutrition

  • Serving Size: 1 serving
  • Calories: 389
  • Fat: 25.7g
  • Carbohydrates: 11.6g
  • Fiber: 2.6g
  • Protein: 30g

 

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Homemade Gluten Free Fig Newtons (Copy cat, Paleo, AIP) https://unboundwellness.com/paleo-fig-newtons/ https://unboundwellness.com/paleo-fig-newtons/#comments Sun, 18 Aug 2019 02:00:07 +0000 https://unboundwellness.com/?p=9361 These paleo fig newtons are a grain-free version of the classic you know and love! They’re egg-free, nut-free, and AIP-friendly. It doesn’t get more classic childhood comfort food than fig newtons! There’s something about them that just screams lunch box treats and after school snacks. They’re sweet, sticky, slightly crumbly, and just straight-up delicious! I […]

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These paleo fig newtons are a grain-free version of the classic you know and love! They’re egg-free, nut-free, and AIP-friendly.

GF fig newtons

It doesn’t get more classic childhood comfort food than fig newtons! There’s something about them that just screams lunch box treats and after school snacks. They’re sweet, sticky, slightly crumbly, and just straight-up delicious! I had fig newtons way before I ever had a fresh fig, and even though I now prefer the real deal, it’s hard to forget the nostalgia of fig newtons.

Fig newtons are one of those desserts that seem kind of healthy… probably because of the word “figs”. However, conventional fig newtons are made with high fructose corn syrup, sugar, soybean oil, etc. Not the best afterschool snack in the world.

That’s why I wanted to make this homemade gluten-free version! They take more effort than just going and grabbing a pack at the store but they’re GF, paleo, AIP, egg-free!

 

How to make homemade fig newtons

  • To make the filling, add dried figs, maple syrup, and orange juice to a food processor and blend until smooth. Set aside.

fig newton mixture

  • Prepare the cookie crust by mixing together the dry ingredients in a large bowl.
  • Add the maple syrup and palm shortening and stir well until fully combined and a dough forms. Separate the dough into two equal parts.
  • Prepare two large sheets of parchment paper, and place one of the balls of dough between the two sheets. Use a rolling pin to flatten the dough into a thin, mostly rectangular piece.
  • Remove the top layer of parchment and spoon have of the fig filling mixture onto one half of the cookie dough, towards the edge.
  • Using the paper to assist you, carefully roll the other half of the cookie dough over the fig mixture. Use your fingers to close the seems and fill in any gaps. You should have a long pastry log without any fig mixture showing.
  • Using a sharp knife, carefully slice into small fig newton cookies and place dough side down on the baking sheet.
  • Repeat the process for the second half of the dough and fig filling.
  • Transfer the baking sheet to the preheated oven and cook for 20-23 minutes or until the cookie dough is a light golden brown.
  • Remove from the oven and allow to cool completely before enjoying.

How to make fig newtons gluten-free

Use tigernut flour (or try almond flour) as a base

I love using tigernut flour because it’s nut and grain-free. However, almond flour may be a good swap.

Use a bit of coconut flour

This helps add more of that crumbly bite that you’re used to from fig newtons!

fig newtons

You’ll also love…

Print

Homemade Gluten Free Fig Newtons (Copy cat, Paleo, AIP)


  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 24+ cookies

Description

These paleo fig newtons are a grain-free version of the classic you know and love! They’re egg-free, nut-free, and AIP-friendly.


Ingredients

For the filling

  • 1 1/2 cup dried figs, stems removed
  • 2 tbsp maple syrup
  • 2 tbsp orange juice
  • 1/2 tsp cinnamon

For the crust

  • 1 1/2 cup tigernut flour
  • 2 tbsp coconut flour
  • 1 tbsp gelatin powder
  • 1/8 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup maple syrup
  • 6 tbsp palm shortening

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. To make the filling, add the filling ingredients a food processor and blend until smooth. Set aside.
  3. Prepare the cookie crust by mixing together the dry ingredients in a large bowl.
  4. Add the maple syrup and palm shortening and stir well until fully combined and a dough forms. Separate the dough into two equal parts.
  5. Prepare two large sheets of parchment paper, and place one of the balls of dough between the two sheets. Use a rolling pin to flatten the dough into a thin, mostly rectangular piece.
  6. Remove the top layer of parchment and spoon half of the fig filling mixture onto one half of the cookie dough, towards the edge.
  7. Using the paper to assist you, carefully roll the other half of the cookie dough over the fig mixture. Use your fingers to close the seems and fill in any gaps. You should have a long pastry log without any fig mixture showing.
  8. Using a sharp knife, carefully slice into small fig newton cookies and place dough side down on the baking sheet.
  9. Repeat the process for the second half of the dough and fig filling.
  10. Transfer the baking sheet to the preheated oven and cook for 20-23 minutes or until the cookie dough is a light golden brown.
  11. Remove from the oven and allow to cool completly before enjoying.

Notes

All nutritional information are estimations and will vary.

  • Category: treats
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 123
  • Fat: 4.8g
  • Carbohydrates: 14.3g
  • Fiber: 1.4g
  • Protein: 1.7g

 

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No Mayo Chicken Salad (Paleo, Whole30, AIP) https://unboundwellness.com/no-mayo-chicken-salad/ https://unboundwellness.com/no-mayo-chicken-salad/#respond Fri, 16 Aug 2019 16:09:01 +0000 https://unboundwellness.com/?p=9297 This no-mayo chicken salad is perfect for a quick lunch! It’s healthy, paleo, whole30, and AIP compliant. Love the idea of easy lunches like chicken salad but hate mayo? Or maybe you just can’t really tolerate mayo because of an egg allergy? I’ve got you covered! You can totally make a mean chicken salad without […]

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This no-mayo chicken salad is perfect for a quick lunch! It’s healthy, paleo, whole30, and AIP compliant.

paleo chicken salad

Love the idea of easy lunches like chicken salad but hate mayo? Or maybe you just can’t really tolerate mayo because of an egg allergy? I’ve got you covered! You can totally make a mean chicken salad without mayo that’s perfect for serving in a wrap, over a bed of greens, or however, you’d like for an easy meal prep option!

 

How to make this no mayo chicken salad

  • Whisk together the olive oil, red wine vinegar, lemon juice, and mustard (omit the mustard for AIP).
  • Combine the cubed chicken with the celery, red onion, grapes, and green onions.
  • Toss the chicken salad in the dressing and serve chilled in a wrap or over a salad.

chicken salad dressing

How to serve this chicken salad

Serve it in lettuce cups or a wrap of your choice

This chicken salad would be great served inside romaine lettuce or butter lettuce cups!

Serve over a bed of lettuce

All you need is a couple of cups of lettuce and you have a delicious salad complete with protein from the chicken, carbs, and veggies from the grapes and celery, and fat from the dressing. So easy!

Serve it by itself with a side

I think this chicken salad would be great paired with something like plantain chips on the side to round it all out.

 

The Ingredients for the no mayo chicken salad

Chicken breast

You can also use chicken thigh if you’d prefer.

Celery, grapes, and red onion

You can easily mix it up with using something like apples instead of grapes, cucumber instead of celery, etc.

Olive oil, red wine vinegar, lemon juice, mustard 

You can omit the mustard to keep it AIP compliant.

paleo chicken salad without mayo

You’ll also love…

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No Mayo Chicken Salad


  • Author: Michelle
  • Prep Time: 10
  • Total Time: 10
  • Yield: 3 servings

Description

This no-mayo chicken salad is perfect for a quick lunch! It’s healthy, paleo, whole30, and AIP compliant.


Ingredients

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp lemon juice
  • 1 tbsp dijon mustard (omit for AIP)
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

For the chicken salad

  • 1 lb chicken breast, cooked and cubed
  • 2 stalks celery, chopped
  • 1/2 red onion, sliced
  • 3/4 cup red grapes, halved
  • 1 tbsp green onions, sliced

Instructions

  1. Whisk together the dressing ingredeints until well combined.
  2. Combine the cubed chicken with the celery, red onion, grapes, and green onions.
  3. Toss the chicken salad in the dressing and serve chilled in either lettuce cups, or in over a salad.

  • Category: Lunch
  • Method: no cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 339
  • Fat: 18.1g
  • Carbohydrates: 9.2g
  • Fiber: 0.9g
  • Protein: 34.6g

 

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