Creative paleo and gluten-free recipes
Instant Pot colcannon is the easiest, most delicious way to add some greens to your mashed potatoes. Add sausage for a simple and complete dinner!
Here I am in May with a blog post I meant to get up for St. Patrick’s Day! Luckily, colcannon is a welcome addition to the table any time of year. What’s colcannon, you may ask? It’s a traditional Irish dish that’s basically mashed potatoes with the addition of cabbage or kale, and sometimes scallions or leeks as well.
This post is sponsored by Alaska Seafood Marketing Institute. I’m thrilled to be partnering with ASMI to share a series of delicious recipes highlighting sustainable, wild-caught seafood from Alaska.
Try this Alaska sablefish poached in brown butter with baby potatoes and kale for your next date night in or Fish Friday. It’s easy, delicious, and packed with Omega 3s.
Have you ever tried Alaska sablefish? Otherwise known as black cod, it’s a mild but rich whitefish that has even more Omega 3s than salmon. Sablefish holds together well, so it’s ideal for a variety of cooking methods, from grilling to frying to poaching.
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.
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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.
These easy Instant Pot mashed potatoes save time and are just as delicious as stovetop taters. There’s a paleo and Whole30 version, too!
Looking for a greener twist on mashed potatoes? Try Instant Pot colcannon!
Ever since I got my Instant Pot last year on Black Friday, I haven’t had to wait for water to boil to make mashed potatoes and have pretty much forgotten about the stovetop version. The Instant Pot is just so much easier and faster–there’s really no comparison. The potatoes cook start to finish in about 20 minutes, and then I mash them right in the pressure cooker with a handheld potato masher. Done and done.
There are two versions in the recipe card below–the version I normally make, and the version I make when I’m doing a Whole30. In my mind there’s really no question that the regular version is a little better, but the cream-free version certainly does the trick when I’m craving the comfort of mashed potatoes during a month of squeaky-clean paleo eating.
In both versions the potatoes are cooked with chicken stock instead of water, which means you don’t have to drain them. It also adds flavor and nutrition. If you use bone broth like I do, your mashed potatoes will have a good amount of protein in them!
The main difference between the two variations is that the Whole30 version calls for more stock since you won’t be adding cream later. It also calls for a little extra ghee to make up for that lack of cream. I always like to finish off my mashed potatoes by adding a little more butter or ghee on top, and in the winter I love to add some finely minced rosemary, too. In the warmer months, snipped chives provide a similar pop of color and freshness.
This comforting butternut squash and potato soup is ideal for a cool fall evening. The scallions, pomegranate, and bacon on top make it colorful and extra tasty.
My fiancé doesn’t like winter squash, pumpkin, or anything with cooked apples in it, which as you can imagine makes fall a lot less fun. This year I’ve been on a mission to sneak as much of these things into him as possible, all the while making sure he thinks whatever he’s eating is really delicious. I believe I’m making progress, because several of my recent attempts haven’t been subtle at all and have still gone over really well.
First I hid some apple in this stuffed squash with sausage, and he gobbled it up. He did not even realize there was any apple until I mentioned it (after he was done eating two helpings, of course).
Next I got a little bolder and offered him these baked pumpkin custards with maple mascarpone whipped cream. Those were a hit, too!
This version of patatas bravas features potatoes roasted in duck fat until they’re super crispy, then topped with spicy brava sauce and creamy, garlicky allioli.
I’ve been on a quest for months to make truly crispy roasted potatoes. They’re more elusive than you might expect. Simply roasting potatoes in a hot oven for a long time may give you some crunch around the edges, but the interior of the potato isn’t satisfactory. I need the insides of the potatoes to be tender and fluffy with no hint of dryness. And I’m not after just crunchy corners–I’m in need of some solid, wrap-around, all-encompassing crunch.
My quest finally came to a delicious end when I discovered this recipe for roasted duck fat potatoes on The Domestic Man. I bought myself a jar of Epic Cage-Free Duck Fat from Thrive Market and got roasting. The recipe requires you to parboil the potatoes, drain them, rinse them until they’re cool, and pat them dry. Then you heat the duck fat on the sheet pan in the oven before adding the potatoes, so they sizzle when they go on. After that, they roast for about an hour.
The results are just perfect, but it’s not exactly a quick recipe. You can’t really get around the lengthy roasting time, but I’ve discovered you can microwave the potatoes with a bit of water for five minutes instead of waiting for a pot of water to boil. Somehow, eliminating the stovetop step makes all the difference for me, and I’ve now moved these potatoes from a weekend treat to a valued member of my weeknight arsenal. (Of course, if you don’t have a microwave or don’t want to use one, you can just follow Russ’ original instructions here.)
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
This pan-roasted chicken with figs and olives from The New Yiddish Kitchen is an easy and satisfying one-pan paleo meal.
I know, I know. We’re well into spring and I’m trying to get you to roast things. However, this pan-roasted chicken with figs and olives (and kale and potatoes, if you want!) is worth heating up the kitchen a bit. It’s delicious right when you make it because the perfectly crispy chicken skin goes so well with the sweet figs, tart olives, and silky pan juices, and it’s almost more delicious heated up the next day or the day after that, when the flavors of the sauce have deepened.
Plus, this post isn’t just about the recipe–it’s about my new favorite cookbook, The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day. This gorgeous tome is written and photographed by Simone Miller of Zenbelly and Jennifer Robins of Predominantly Paleo. It has over 100 gluten-free, paleo, and kosher recipes that I think will appeal to everyone, whether you’re eager to get your hands on traditional Jewish holiday recipes made with real-food ingredients or just really miss bagels since going grain-free. The book includes recipes and complete menus for all the major Jewish holidays, including Sukkot, and an impressive array of sweet and savory baked goods, too. There are FIVE different bagel recipes, including one that’s free of eggs and nuts, plus bialys and bagel dogs. I basically can barely handle how much good stuff is in this book! If you’re not sold yet, let me tell you this: there’s also chocolate babka (see page 195). Also, I’m giving away a copy of the book to one of you–just leave a comment on this post to enter (details at the end of the post).
This post is sponsored by the U.S. Potato Board in collaboration with Honest Cooking.
These samosa bites showcase the best part of the classic Indian appetizer—the perfectly spiced potato filling! They’re baked, not fried, and are served with a cooling cucumber raita.
I love Indian food, and am a huge fan of going to Indian buffets for lunch. I actually find it pretty easy to follow a primal diet there–I avoid the breads, of course, but many of the curries, chutneys, and tandoori meats are fine. Indian food uses so many great spices and flavor-packed vegetables like ginger, garlic, and chiles that I never feel like I’m missing out on anything.
Samosas, though, have always been a sticking point. The potato filling is so delicious, especially with some raita on top, but I’ve never been a fan of the heavy, gluten-laden, deep-fried wrappers. Since it’s a little bit uncouth and definitely not in the spirit of paleo to go to a buffet and unwrap a samosa and eat only the insides, I decided to take matters into my own kitchen.
Potatoes are a nutrient-dense food and a great source of healthy carbohydrates since they’re naturally gluten free. They have more potassium than bananas, and a serving of potatoes also gives you almost half of the Vitamin C you need for the day (for more info, check out the Potato Board’s nutritional facts page here). Most people now consider potatoes an integral part of a paleo diet, and as of July of 2014, they’re even Whole30 compliant! (You should have seen how happy I was the day that change was announced. There may or may not have been some dancing involved.)
You only need two ingredients to make these bacon-wrapped potato wedges, and they’re perfect paleo football food!
It’s football season! Are you into it? I have no idea what’s going on, but my fiancé Ben is a big Broncos fan and is also in a fantasy football league. It’s my job to complain about how much the TV is on and to make delicious snacks, like these bacon-wrapped potato wedges.
We moved this past weekend–we’d been staying with Ben’s sister and her family, and now we’re renting a little guest house from some friends of ours while we look for a house to buy. The guest house is just two rooms plus a bathroom, but it’s really cute. The kitchen and living area are in one room, but it’s a pretty good size and I’m really happy with the kitchen area. Unfortunately, the TV is right nearby, so I have to listen to football while I cook.
Since things have been pretty hectic with our move from Boston to Chattanooga last month and our mini move into the guest house more recently, I’ve been on the lookout for easy recipes. I was assigned Rebekah’s blog, Making Miracles, for this month’s Secret Recipe Club, and found so many great possibilities in her recipe index. Her blog is full of fast, easy, family-friendly recipes, and I highly recommend you check it out!
I was planning to make her baked paleo chicken tenders, since I loved chicken fingers as a kid and haven’t yet tried making a paleo version. In fact, I’m still planning to make them–I have all the ingredients and everything–but once I saw these bacon-wrapped potato wedges, they jumped to the top of my list. I had to have them right away.
These crispy smashed potatoes served with an addictive hatch chile tomatillo crema are perfect for game time or anytime. The recipe is grain free and there’s a paleo vegan version, too!
Have you ever smashed a potato? If not, you’re missing out. It’s an easy and fun way to get roasted potatoes that are actually crispy, and shaped like beautifully abstract flowers to boot.I saw this smashed potatoes idea over on Oh She Glows about a year ago, pinned it enthusiastically, thought about it often, and didn’t actually try it until last week. That’s one of the perils of reading as many food blogs as I do: there are so many great recipes to try, and so little time!
