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.
These sesame kale and beef rice bowls with fried eggs and pickled carrots make a quick and hearty gluten-free dinner with plenty of vibrant colors and rich flavors.
I’m finally back with a new recipe! I’m currently typing this with one hand while Madeline is nursing. Having a baby is a lot of fun, but it doesn’t leave me with much extra time. Luckily Madeline is generally an easygoing baby who eats and sleeps well and doesn’t cry too much, so if I play my cards right I can still get a fair amount accomplished.
It’s been wonderful having three uninterrupted months to focus on bonding with Madeline and Ben, but I’m very excited to get back to sharing recipes with you. These sesame kale and beef rice bowls with fried eggs and pickled carrots may sound like a mouthful, but they’re easy to put together and just the kind of thing I want to be eating on a Monday night.
This paleo & Whole30-compliant Instant Pot bacon and sweet potato chili is an old favorite made twice as fast in the pressure cooker. Make a big batch and freeze some for later!
I’m kind of a chili purist. I don’t like beans in my chili and I don’t want any tomatoes in there, either. I also don’t like it to be too soupy. Over the years I’ve tried many chili recipes, but my bacon and sweet potato chili is the only one I come back to again and again. Many of my friend have made it, too, and it’s always a hit. It freezes really well, so it’s a perfect make-ahead meal. I’m definitely planning to stock my freezer with some to have on hand once our baby arrives!
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These sheet pan baked eggs with sweet potatoes, kale, and cilantro-pepita pesto are packed with flavor and nutrition, but free of gluten, grains, dairy, and nuts!
Hello, happy Monday, and welcome to breakfast week! It’s nothing formal, but I have several scrumptious breakfast ideas coming up that I’m so excited to share with you, starting with these sheet pan baked eggs with sweet potatoes, kale, and cilantro-pepita pesto. This recipe is something I make versions of for myself all the time for quick breakfasts and lunches, because the combination of roasted sweet potatoes, crispy kale, and runny yolks is pretty much irresistible.
This refreshing summer kale salad is packed with seasonal superfoods and topped with creamy goat cheese and crunchy candied pecans.
Kale salads. How do you feel? I was a little suspicious back in the day, but if I give the kale a good massage and add a lot of different toppings, I can now get pretty excited about them. If you’re not into kale salads yet, let me see if I can sell you: we’re adding juicy peaches and blueberries, creamy goat cheese, and perfectly salty-sweet candied pecans.
CANDIED PECANS! Sorry to shout, but they’re so good, and they’re super easy and quick to make on the stovetop in less than ten minutes. No fuss, no oven. And you may want to make a double batch, because it’s hard to stop snacking on them. I ate a lot of mine before the salad even got dressed!
In other news, I have a serious peach problem. Last summer, we got down to Chattanooga at the end of peach session, right after The Peach Truck had left town. I was so mad I had missed out. All year I waited and checked the schedule. And when they came to East Ridge a little over a week ago, I was there. I bought a 25-pound box of peaches and a one-pound bag of pecans.
Since then, it’s been all peaches all the time. In addition to eating an embarrassing number of them out of hand, juice dripping everywhere, I’ve made a peach dutch baby, peach margaritas (I shared the full recipe on Insta–they’re so good!), peach muffins, and peach ice cream.
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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).
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This simple roast chicken with carrot top-kale pesto is paleo, gluten free, Whole 30 compliant, and just the thing for chilly weekends.
Meet my new favorite weekend tradition: simple roast chicken with carrot top-kale pesto.
The routine goes like this: buy a local, free-range chicken and some fresh produce on Friday, roast the chicken with root vegetables and blend the greens into a pesto on Saturday, and make homemade chicken stock on Sunday. (Of course, you can start the routine any day of the week–that’s just what works best for me since I’m at work all day Monday through Thursday.)
I’ve been carrying out this roast chicken tradition pretty much every other weekend. I love every part of the process: buying what I need at the farmers market, roasting the chicken and vegetables, preparing the pesto, making the broth, and of course, eating what I’ve made (and sometimes even sharing it).
Since moving down to Tennessee and joining a winter CSA from Big Sycamore Farm, I’ve become even more obsessed with cooking with local ingredients and trying all different kinds of vegetables. So when I got a gorgeous bunch of carrots with all their vibrant greens still attached, I was determined to use the tops. I knew I’d read about carrot top pesto somewhere, and a quick search reminded me that the recipe is from Diane Morgan’s cookbook Roots (and is also available online via Culinate).
Today I’m sharing a quick and delicious fall recipe for chicken apple sausage with kale, spring onions, and roasted grapes right here on my friend Lauren’s site, Wicked Spatula. It’s a quick but gourmet paleo meal that hits all the right notes with sweet and savory sausage, juicy grapes roasted with shallots, hearty kale, and lightly charred spring onions on top. I like this just as much for breakfast as for lunch or dinner, and as a bonus it’s dairy free and Whole30-compliant.
We’re doing a guest post swap, so be sure to check out her paleo chocolate pumpkins muffins here on my site, too! Get the recipe for chicken apple sausage with kale, spring onions, and roasted grapes–>
This paleo breakfast casserole is so packed with flavorful ingredients that no one will notice it’s dairy free and Whole30 compliant. It’s great to make ahead and reheat on busy mornings, too!
Looking for more delicious paleo recipes? Check out my cookbook, Paleo Planet!
