This paleo potato hummus is smooth, flavorful, and ideal for spring get-togethers. No one will guess it’s made with potatoes! This post is sponsored by Potatoes USA.
If you’re looking for a paleo alternative to traditional hummus, I have a treat for you today! This legume-free hummus comes together in just half an hour and is made with Yukon Gold potatoes. The flavor and texture are so similar to regular hummus, though, that no one will be the wiser. Alongside a platter of vibrant crudités, this super-smooth hummus is sure to be a hit at your next party.
I made this paleo potato hummus for a family gathering a couple of weeks ago and told everyone that it was hummus with a bit of a twist. It was quickly devoured, and no one guessed that potatoes were involved. As someone who doesn’t feel well after eating legumes like chickpeas, I’m thrilled to have discovered this crowd-pleasing, bean-free version of hummus. With olive oil drizzled on top and a sprinkle of paprika, it’s the perfect counterpart to a spread of spring’s freshest veggies.
These paleo Swedish meatballs are just as satisfying as the original but without any gluten or lactose. They’re perfect with zoodles, cauliflower rice, or mashed potatoes.
I’m very excited about today’s post because not only am I sharing one of my favorite recipes from my cookbook Paleo Planet, but I’m also teaming up with my friends at ButcherBox to get you some amazing grass-fed meat for free! If you sign up for your first box between now and this Friday, you can get two pounds of grass-fed ground beef for free plus $10 off your box.
If you’ve been reading my site for a while, you’ve probably heard me mention ButcherBox before–you can see all my posts featuring their meat right here. ButcherBox is a meat subscription service that sends boxes of the absolute best grass-fed beef, heritage pork, and organic chicken right to your door, conveniently frozen in individual portions for easy defrosting. I have loved every single recipe I’ve made with their meat! It’s perfect if you have a hard time finding quality meat in your neighborhood supermarket or just don’t want to have to shop often. They also send you recipe cards with information about each cut and an idea of what to make with it. Each month’s box includes a variety of cuts, but always includes some of their grass-fed ground beef, which is a staple at my house. If I’ve convinced you that you need ButcherBox in your life, here’s the sign-up page.
In case you’re just here for the paleo Swedish meatballs, let’s talk about those! They’re great for comfort-food dinners as we make it through the last few weeks of winter. A blend of beef and pork makes the meatballs super tender, and a dash of nutmeg and allspice give them that distinctive Swedish meatball flavor. The sauce is creamy thanks to cashews and a bit sweet thanks to no-sugar-added black currant jam. Instead of the traditional egg noodles, try these paleo Swedish meatballs over zucchini noodles, cauliflower rice, or mashed potatoes.
These Whole30 breakfast nachos are ideal for game day or anytime you’re craving a decadent plate of nachos but still want to stick to paleo ingredients. They take just half an hour to make!
Where have breakfast nachos been all my life? They’re a million times better than any nachos I’ve ever had before, despite being free of gluten, grains, and dairy. They’re super fast to make and just as welcome in the evening as at breakfast time. What’s not to love?
For these Whole30 breakfast nachos, we’re using thinly sliced potatoes cooked to a crisp in bacon grease instead of tortilla chips. This is one of those healthier substitutions that just so happens to taste way better than the original. The potatoes get really nice and crunchy around the edges, but still retain a little toothsome chew near the middle. I’d happily eat a sheet pan full of them with no adornment whatsoever.
I can’t say no to any of these toppings, though. We’ve got crispy bacon, eggs cooked to your liking (bring on the runny yolks for me!), rich avocado, thinly sliced scallions, crispy bits of radish, fresh cilantro, tart lime, and some salsa on the side. And once you break that yolk and let it mix a bit with the potatoes and toppings, I swear to you it will taste like these nachos have cheese in them! You just have to try it to believe it.
This Instant Pot potato leek soup is lightened up with the addition of cauliflower, and comes together super quickly in a pressure cooker. It’s also paleo and Whole30 compliant!
It’s Day 1 of my January/February Whole30! Usually I start a Whole30 right at the beginning of January, but this year I had plans to help out with a styled wedding shoot and travel to Florida. I wanted to make sure I could eat some faux wedding cake and all the Cuban food, so I pushed my start date to today. I went to a great yoga class last night and made some mini frittatas (similar to these) to reheat for quick breakfasts, so things are going swimmingly so far. Tonight my Whole30 partner in crime Lindsey and I are making my shepherd’s pie with rutabaga, which is one of my favorite cold-weather meals of all time.
This instant pot potato leek soup is a great addition to my winter Whole30 repertoire. The base of the soup is half potato and half cauliflower, so you get the great flavor and creaminess of potatoes without the huge carb spike. Anyone suspicious of cauliflower will not be able to taste it! The leeks add wonderful savory flavor to the soup, which is further complemented by the grassy, oniony freshness of the chives sprinkled on top.
Who doesn’t love the idea of roasting up a whole nutritious meal on one sheet pan? These Whole30 sheet pan dinners will keep you well fed all month long while minimizing prep time and cleanup.
I know many of you are in the midst of a January Whole30, and you may be reaching that point during the month when dinner inspiration starts to be harder and harder to come by. I’m a little behind because I’m starting my Whole30 next week, but I’ve been spending a lot of time finding and developing easy paleo recipes to make this challenge a breeze for everyone. Today I’m sharing this roundup of Whole30 sheet pan dinners. These meals are easy to make in the oven with just one sheet pan. It’s so satisfying (and beautiful!) to have an entire nutritious meal laid out on one big pan. If you haven’t jumped on the sheet pan dinner train yet, get excited. You’re going to love it!
In case you missed it, last week I shared a roundup of 40 Whole30 Instant Pot recipes. You might also like to check out my top 15 Whole30 recipes of 2015 and this roundup of 30 Whole30 recipes. And last but not least, my cookbook Paleo Planet has over 80 Whole30-compliant recipes (plus a chapter of treats for when your month is over!).
Do you have a favorite Whole30 sheet pan dinner that I missed? Let me know in the comments!
Whole30 Sheet Pan Seafood Recipes
Roasted Shrimp & Asparagus with Green Goddess Dressing from A Calculated Whisk
This paleo, Whole30-compliant shrimp and sausage gumbo is a flavor-packed meal that comes together in half an hour in the Instant Pot, and just a little longer on the stovetop.
Today’s recipe comes from my friend Megan‘s book, The Big 15 Paleo Cookbook. If you don’t have it, you need to get your hands on it as soon as possible. It’s full of simple but delicious paleo recipes made with straightforward ingredients. The book has 15 chapters, each focusing on recipes made with one of the “big 15” paleo ingredients (see the cover below to find out what they are!). I chose to make the gumbo recipe from the shrimp chapter, and while I wondered how it would turn out since it’s made with just a handful of everyday ingredients, I was definitely not disappointed.
You don’t have to bother with a roux–this paleo shrimp and sausage gumbo gets its great flavor from vegetables, healthy cooking fat, and Creole seasoning, plus the shrimp and sausage themselves. Megan recommends using shell-on shrimp for better flavor. I was hesitant at first, but after trying it I really do think the gumbo has more flavor due to having the shrimp shells in while it cooks. Using unpeeled shrimp also makes it harder to overcook them, which is often a problem with quick-cooking shrimp. It’s a little messy peeling the saucy shrimp, but it’s also kind of fun. I love a good hands-on eating experience! If you don’t, you can peel them beforehand or even buy pre-peeled shrimp.
Move over, slow cooker–you’ve been replaced! This roundup of Whole30 Instant Pot recipes will help you save tons of time and eat ridiculously well while meeting your nutritional goals.
If you don’t have an Instant Pot yet, you are missing out! This electronic pressure cooker has quickly become my number one kitchen gadget because it saves me so much time without sacrificing any flavor. I have this model, which is just $99 right now, but there’s also a new bluetooth version that looks pretty amazing.
With the Instant Pot, recipes that take all day in a slow cooker are done in just an hour or two, which is perfect for people like me who don’t excel at planning ahead. It also has a sauté feature, so you can brown meats right in the pot before pressure cooking. And if you enjoy being able to have dinner simmering away slowly all day while you’re at work, worry not–in addition to high and low pressure settings, the Instant Pot also has slow cooker settings. It’s perfect for making rice, too, so you can basically replace your crockpot and your rice cooker with this one miracle appliance. It’s also a great steamer, and has settings for pasteurizing milk and making yogurt (I have yet to use those, but I like knowing they’re there).
If you’re doing a January Whole30, these Instant Pot recipes will save you from food boredom while also saving you tons of time. Even if you’re not doing a Whole30, these healthful, real-food recipes are perfect for feeding you and your family any night of the week.
Whole30 Instant Pot Chicken Recipes:
Huevos divorciados is a classic Mexican breakfast that’s just as amazing for dinner. Homemade salsa verde makes it extra special!
Huevos divorciados, which literally translates to “divorced eggs”, are one of my favorite Mexican breakfasts. Two fried eggs are served with two different kinds of salsa–in this case, salsa verde and ancho chile salsa. They’re often separated by some refried beans and potatoes, but I like to serve them with a quick sweet potato hash. If you have your salsas ready, this meal comes together in less than 30 minutes. And while homemade salsa is the most delicious (plus fun and easy to make!), store-bought salsas can definitely work, too. Just read the labels carefully if you’re doing a Whole30!
These huevos divorciados and salsa verde are from my cookbook, Paleo Planet. If you don’t have your copy yet, you can order one on Amazon or pick one up at many Barnes & Noble stores and local booksellers. The book has over 125 internationally-inspired paleo recipes, including over 80 that are Whole30 compliant. You can download the Whole30 recipe list right here!
This crispy chicken salad with pineapple pico de gallo is full of fresh, vibrant ingredients to brighten up your winter. Plus, it’s paleo and Whole30 compliant!
Crispy chicken: I’m starting to worry I talk about it too much. The thing is, it just doesn’t get much better. And it definitely doesn’t get ANY better when we’re talking about a Whole30-compliant salad. This crispy chicken salad with pineapple pico is the stuff dreams are made of!
While my usual method for crisping up chicken is to use skin-on chicken thighs (see exhibits A, B, and C), this time I wanted crispy breaded chicken. I didn’t want to use bread, of course, and almond flour doesn’t quite produce the requisite level of crunch. I was planning to try crushed up plantain chips, but I couldn’t find any that were made with Whole30-friendly oil. It was in my search for plantain chips that I laid eyes on EPIC’s sea salt & pepper pork rinds.
The ingredients are Whole30-compliant, and I confirmed on the forums that if pork rinds are used in the context of a nutritious recipe and not just for mindless snacking, they’re fine. In this case, I eliminated any (convenient) snacking possibilities by smashing the rinds to smithereens while they were still in the bag.
Anyway, they make a wonderfully flavorful breading for crispy chicken, which then graces the top of this salad that’s already packed with just the right combination of sweet, spicy, crunchy, peppery, juicy, and creamy bites.