Best Paleo Stuffing (Gluten-Free, Grain-Free)

A healthy paleo stuffing recipe that makes the perfect side dish for chicken or turkey. Ideal for Thanksgiving! Gluten and grain free.


  • 2 tablespoons ghee or avocado oil or refined coconut oil
  • 3 cups onion diced
  • 2 cups celery diced
  • 1 cup mushrooms diced
  • 1 cup apple cored and diced
  • ¼ cup dried cranberries or dates, chopped
  • ¼ cup flat-leaf parsley chopped
  • 4 teaspoons poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups almond flour
  • 3 eggs whisked


  1. Preheat oven to 350º F.
  2. Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.
  3. Remove from heat. Keep in oven-proof skillet or transfer to 9×9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

Quinoa with Black Beans and Grilled Chicken


2-3 grilled chicken breasts
1 tsp olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
¾ cup uncooked quinoa
1 ½ cups vegetable broth
2 tsp ground cumin
½ cayenne pepper
Salt and pepper to taste
1 cup frozen corn kernels
2 (15oz) cans black beans, rinsed and drained
½ cup chopped fresh cilantro
Roasted red peppers
2-3 jalapeno peppers (optional)
2 limes, freshly squeezed


Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.

Mix quinoa into the saucepan and add vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through. Mix in the black beans, jalapeno peppers, cilantro, and roasted red peppers.

Add grilled chicken and freshly squeezed lime juice.

Grilled Salmon with a strawberry balsamic reduction


4 salmon fillets (6 oz approximately)
olive oil
salt & pepper


Grilled salmon:
1. Rinse and dry salmon. Drizzle with olive oil. Season with salt and pepper. Grill on barbecue over medium heat until cooked through (20-30 minutes).

Strawberry balsamic reduction:

  1. While salmon is cooking, combine balsamic, maple syrup, dijon and garlic in a small pot. Bring to a boil, reduce heat and simmer, uncovered, for approximately 10 minutes.
    2. Optional: This reduction is on the thin side. If you’d prefer a thicker sauce, try adding a small amount of arrowroot powder (1/2 tsp- 1 tsp) while whisking until smooth.
    3. When sauce has reached desired consistency, add strawberries and cook for approximately 2 minutes, until strawberries are softened. Allow to cool for 5 minutes before serving over salmon

Crockpot Brazillian Curry Chicken


1.5-2 lbs chicken breasts
¾ cup canned coconut milk
1 cup chicken broth
2 tablespoons tomato paste
3 garlic cloves, minced
1 tablespoon ground ginger
4-6 tablespoons curry powder
2 bell peppers, chopped into 1 cubes (i used yellow and red)
1 yellow onion, thinly sliced
salt and pepper, to taste
dash of red pepper flakes


Grab out your crock pot, Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, red pepper flakes, and whisk together. Add in peppers and onions. Next, add in chicken and pour broth over the chicken. Mix all ingredients together to completely cover the chicken in the curry mixture. Cover and cook at low for 6-8 hours or high for 4-5 hours. Then eat it in a cute Tupperware bowl. Or plate….be that way!!

Kimchi Cauliflower Fried Rice

Prep 10 mins Cook 20 mins Total 30 mins Yield 4 servings


  • 1 cup kimchi
  • 1 large egg
  • Kosher salt
  • 3 tablespoons avocado oil or cooking fat of choice, divided
  • ½ small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups cubed cooked chicken or leftover cooked meat
  • 1 small cauliflower head, riced or 16 ounces riced cauliflower (frozen or fresh)
  • 2 tablespoons kimchi juice (the liquid in the kimchi jar)
  • 2 tablespoons coconut aminos
  • 1 teaspoon toasted sesame oil
  • 2 scallions, finely sliced on the diagonal (optional)
  • 1 tablespoon sesame seeds (optional)


  1. Start by chopping up your kimchi. Store-bought is fine, but if you have time, make your own. (If you don’t like spicy food, buy white kimchi.)
  2. Heat a large skillet over medium heat.
  3. Heat the two tablespoon of oil in the skillet and add the onion and a sprinkle of salt. Cook for 2 to 3 minutes or until softened.
  4. Add the minced garlic and sauté for 30 seconds or until fragrant.
  5. Add the cubed chicken, and stir for 1 minute to warm through.
  6. Next, add the riced cauliflower, and mix well to incorporate. Stir in the kimchi juice and coconut aminos.
  7. Reduce the heat to medium-low. Cover and cook for 3 to 5 minutes or until tender (but not mushy).
  8. Crack egg directly into pan. Smash egg yolk up with spatula and mix well while cooking.
  9. Taste the rice for seasoning and adjust with salt if needed. Remove from heat, and stir in the sesame oil.
  10. Add scallions (optional), and scoop the fried rice into serving bowls. Garnish with sesame seeds and serve. Keep leftovers in the fridge for up to 4 days.


Make sure your kimchi is free of sugar and other junk. If you don’t like spicy food, use white kimchi.



  • 2 cups chopped yellow onion
  • 3 cups chopped carrot
  • 2 cups chopped celery
  • 1 teaspoon kosher salt
  • 32-oz chicken stock
  • 1 bay leaf
  • 1 teaspoon of curry powder (optional)
  • 1 teaspoon of turmeric (optional)
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup of peas (omit for paleo or whole30)
  • ¾ cup full-fat coconut milk (from a can)

Slow Cooker Instructions

  • Add the onion, carrot, celery, salt, curry, turmeric (these are optional if you would like a more traditional taste) and chicken stock to a 6-quart slow cooker, stirring to combine. Add the chicken and bay leaf, stirring again.
  • Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the veggies are very tender and the chicken is cooked through.
  • Remove the chicken and cut into 1-inch pieces or shred with two forks. Add the chicken back to the slow cooker along with the coconut milk and peas (if using). Taste and add additional salt if desired.

Grilled Swordfish with Mango Chutney

Mango Chutney

¼ chopped yellow onion
2 tbsp fresh grated ginger
5 leaves fresh basil
1 whole mango (chopped)
2 tbsp “Gringo” medium/hot salsa
1 tsp red wine vinegar

Grilled Pineapple

1 whole pineapple

¼ chopped yellow onion
1 tbsp olive oil
1 head of kale
2 cloves of garlic (finely chopped or pressed)
tsp Coconut Aminos
Pinch of sea salt
Pinch of Pepper

Sweet Potato Fries
1 whole sweet potato sliced thinly
Sea Salt (sprinkle on before and after)


3 pieces of swordfish
1 tbsp olive oil
Pinch of ‘Adobo sin pimiento’
Old Bay Seasoning

Mango Chutney: In a medium sauce pan#, sauté ¼ of a yellow onion in olive oil until translucent. Add the ginger, basil, mango and salsa. Let sauté for a few minutes, and then add the red wine vinegar. This whole process should take about 5 minutes, you do not want to cook the mango.

Grilled Pineapple: Cut the skin off of the pineapple, and slice it into large pieces. Place directly onto the grill, and keep on each side about 3-4 minutes, or until lightly grilled. (You can keep it on the grill for as long as you would prefer). Cut out the core after fully cooked.

Kale: Cut up the kale into bite size pieces. In a medium sauce pan, sauté ¼ chopped onion, 2-3 cloves chopped/pressed garlic until translucent. Add kale, coconut aminos, sea salt, and pepper and sauté until the kale becomes soft and limp.

Swordfish: Drizzle olive oil over the top and bottom of swordfish. Sprinkle seasonings (Adobo & Old bay seasoning) until thickly coated on top and bottom. Add grated ginger to the top of the swordfish and spread the mixture with a brush. Place the fish directly onto the grill, and grill on each side for about 4 minutes, until cooked. Serve with a large spoonful of mango chutney on top.

Sweet Potato Fries: Pre-heat oven to 450 degrees. Cut the sweet potato in half, and slice into thin pieces. Put onto a medium sized baking sheet, and lightly drizzle olive oil on top. Put in oven for about 25 minutes, until fries become crispy and light brown. Alternatively, you can cook in a toaster oven and decrease baking time slightly.

Coconut Shrimp


12 large shrimp, peeled, deveined & butterflied
1 egg white
1/2 – 1 cup coconut flour
1/2 cup of unsweetened shredded coconut
1 garlic clove, minced
1/2 teaspoon cumin
pepper to taste

Sweet and Spicy Sauce:

1 cup pineapple, freshly diced
1 jalapeno, seeds removed (optional), and chopped
1 lime, juiced
1/4 of white onion, diced (can use red onion too)


Preheat your oven to 500 degrees Fahrenheit.
Line a baking sheet with aluminum foil, shiny side down.
In a ziploc bag, combine the coconut flour, coconut, garlic, cumin and pepper of your choice.
Beat the egg whites in a small bowl
Coat all the shrimp generously in the egg wash and then place them all in the ziploc bag.
Shake the bag and make sure you evenly coat all the shrimp with the breading mixture in the bag.
Remove the shrimp from the bag and place on the baking sheet.
Bake for 5 minutes on the middle rack of your oven, flip them all over and bake for another 5 minutes.
Remove from the oven and serve with the dipping sauce.


Place all of the sauce ingredients in your food processor.
Turn on high and keep mixing until you get a slightly chunky but more smooth dipping sauce consistency.
Serve in a bowl on the side with your shrimp or garnish your plate with it.

Cannibal Pasilla/Bell Peppers

Shredded Chicken:

2 chicken breasts, cubed into 1 inch cubes
Juice of 1 lime
1/2 tsp salt
Organic chicken broth

Pepper Stuffing:

3 pasilla/bell peppers
1 shallot, diced
1 serrano chile pepper
2 cloves garlic, minced
1 lime
2 tbsp cilantro
1 tbsp balsamic vinegar
lime avocado oil
1/2 tsp sea salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp oregano

Shredded Chicken Directions:

  1. Combine the chicken, lime juice, and salt in a medium saucepan.
    2. Add in enough chicken broth to almost compltely submerge all the chicken
    3. Simmer over medium low heat until 90% of the chicken broth has evaporated, this should take 25-35 minutes
    4. Let your chicken cool. Using your hands or a blender or any other inventive means you have shred your chicken and set aside

Pepper Stuffing Directions:

  1. Set your oven broiler on high and line a baking sheet with aluminum foil
    2. Place your pasilla peppers and your serrano pepper on the baking sheet and place under the broiler
    3. You want to roast your peppers until the skin is charred on all sides turning the pasilla peppers probably every 5-7 minutes and the serrano every 3-4 minutes
    4. Keep a close eye so you don’t turn your peppers into mush, remove from the oven and place in a bowl covered with plastic wrap to cool for 15 minutes
    5. Once cool, you need to peel the skin off of your peppers using your hands. Set 2 Pasilla peppers aside and dice the other Pasilla and the 1 serrano
    6. Heat a sautee pan over medium heat and saute the shallots, garlic, and peppers in lime avocado oil or any oil of your choice
    7. Once the shallots are cooked, add in your shredded chicken, cilantro, and all your spices and mix well in the pan
    8. Once everything is mixed well, add in juice of half of a lime and the balsamic vinegar ensuring you scrap all the food off the bottom of the pan to mix in
    9. Remove from heat and season to taste with salt and pepper
    10. Take your 2 Pasilla peppers that are about to be stuffed with their brother and make a slit down the middle, remove the seeds and plate
    11. Spoon his/her lunch into the cavity of the Pasilla peppers and use your remaining half of 1 lime to sprinkle lime juice over
    12. Garnish and enjoy


Prep Time: 15 minutes


  • 2 Avocados, pit removed, sliced in half
  • Chopped Tuna Steak (Bagged White Albacore can be used instead)
  • 1/2 mango, diced
  • 1 Tablespoon fresh cilantro, chopped
  • 1 Tablespoon lime juice
  • 2 Tablespoons red onion, finely chopped
  • 1/4 cup pineapple chopped
  • 1/4 cup red pepper, seeds removed, finely chopped
  • 1 Teaspoon of Sriracha (optional for extra flavor)
  • Dash of salt


  • In a medium mixing bowl combine the, mango, fresh cilantro, lime juice, onion, pepper, and dash of salt. Mix well and put in an airtight container and refrigerate.
  • In the container with the pre-made salad add tuna and mix well. Slice your avocados in half and remove the pits. Scoop out a teaspoon of avocado from each side and add it to the Tuna Salad mixture and mash the avocado into it and mix until everything is well combined.
  • Scoop the Tuna Salad mixture evenly into each half of the avocado. Garnish with cilantro and enjoy!