Crispy Air Fryer Chicken
Fried chicken can be healthy! This easy, Crispy Air Fryer Chicken is gluten-free, grain-free, and low-carb. I’m so excited to share this recipe with you, because I got to use my brand new air fryer! The fried chicken breast in this recipe comes together in under 30 minutes, so not only does this recipe let you use a fun kitchen appliance, it’s also quick and perfect for a weeknight dinner! Crispy on the outside, and juicy on the inside, this fried chicken breast is suitable for Paleo, keto, and gluten-free diets.
Ingredients:
- 1 1/2 lbs free-range, organic chicken breast boneless, skinless
- 1/3 cup tigernut flour
- 1/4 cup arrowroot starch
- 1/2 tsp salt
- 1/3 cup coconut milk from a can or carton
- olive oil cooking spray
Instructions:
- Slice each chicken breast in half so you have 2 pieces from each breast. Dry each chicken breast with a paper towel. This helps the chicken get crispy. Set aside.
- Pour coconut milk into a shallow, wide bowl. Set to the side.
- Stir together tigernut flour, arrowroot starch, and salt in a large bowl.
- One at a time, coat chicken breasts in the coconut milk then dredge in flour mixture. Place on a baking sheet to keep chicken breasts from overlapping, so the coating stays clean on each. After you’ve coated each chicken breast, go back and dip each breast in the flour mixture one more time.
- Working in batches if needed, place chicken breasts in the air fryer basket in a single layer, and cook at 375°F for 10 minutes. Flip chicken, and then cook for another 5 minutes, until coating is golden and chicken is cooked through. Internal temperature should reach at least 165°.
Keto Green Bean Casserole
A Keto Green Bean Casserole is the perfect, low carb spin on a favorite holiday recipe that you can put on the table for a healthy Christmas dinner. My recipe for this classic casserole features mushrooms and bacon to make it a deliciously savory crowd-pleaser that everyone will reach for. It’s also gluten-free and dairy-free, so you don’t have to worry about filling your body with inflammatory ingredients that will harm your gut.
Ingredients:
- 1 cup onion diced
- 1 8 oz package mushrooms stemmed and sliced
- 2 Tbsp coconut oil
- 1 cup full fat coconut milk
- 1 1/2 Tbsp arrowroot starch
- 1 1/4 tsp fine sea salt
- 1 lb green beans trimmed
- 1 lb bacon cooked until crispy
Instructions:
- Preheat oven to 350°.
- Heat a stockpot over medium heat, and melt coconut oil. Add the onion and cook, stirring occasionally, until golden brown. Add mushrooms and cook until they turn dark.
- Add coconut milk and sea salt and bring to a boil. Once boiling, whisk in arrowroot starch until well combined. Whisk until mixture begins to thicken, about 1 minute.
- Reduce the heat to medium and cook until mixture is very thick, about 5 minutes, stirring occasionally.
- While the sauce thickens, bring a large pot of water to a boil. Add the green beans to the pot, and cook until they become just barely fork-tender, about 7-8 minutes. Strain green beans into a bowl of ice water to stop them from cooking further.
- Chop the bacon very finely until small crumbs form.
- Add the green beans into the sauce, along with half the bacon and stir until well coated. Press into a 9×9 inch pan and cook until bubbly for 15 minutes.
- Remove casserole dish from the oven, and sprinkle remaining bacon on top of the mixture. Return to oven and bake for 5 minutes.
Gluten-Free Meatloaf
This is not your grandmother’s meatloaf recipe. However, it’s sure to become the next family favorite you can return to time and again. My protein-packed, Gluten-Free Meatloaf is a fantastic weeknight dinner that will please everyone at the table (and it makes great leftovers too!) This recipe combines my special, AIP seasoning, ground beef, and pork rinds for a healthy, hearty meatloaf.
Ingredients:
- 2 lb 100% grass-fed, pasture-raised ground beef
- 1/2 cup AIP compliant pork rind ground into a coarse powder
- 1/4 large white onion diced
- 8 cloves garlic minced
- 2 Tbsp coconut aminos
- 2 egg yolks omit for AIP
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1/3 cup “nomato” sauce (optional) find your favorite recipe online, or purchase from online retailers
Instructions:
- Preheat the oven to 350 degrees. Grease a 9×5 in loaf pan with coconut oil and set aside.
- In a large bowl, combine all ingredients except nomato sauce. Mix until well incorporated, but try not to overmix and toughen the meat.
- Press the mixture into the loaf pan, and bake for 30 minutes.
- If using nomato sauce, remove meatloaf from the oven after the first 30 minutes. Spread the nomato sauce on top of the meatloaf. Return to the oven and bake for an additional 25 minutes, until cooked through. Remove from the oven when the internal temperature of your meatloaf reaches 160 degrees.
- Allow to rest for 10 minutes before slicing. Slice carefully using a serrated bread knife (not a chef’s knife), and serve.
Nightshade Free Chilli
If you’ve been looking for a really good nightshade-free AIP chili, this is it! This chili is made with lean ground beef that is browned and seasoned with lots of AIP-friendly seasonings and a tasty nightshade-free Bone Broth Collagen that is loaded with healthy ingredients.
Ingredients:
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1/2 tsp salt, or more to taste
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley
- 1 Tbsp ground coriander
- 2 tsp ground cumin
- 1 medium onion, minced
- 4 cloves garlic, minced
- 2-inch piece of ginger, peeled and minced
- 1 large carrot, peeled and diced
- 1.5 cups cubed butternut squash (from ½ lb butternut squash)
- 1 small beet (or ½ large beet), peeled and diced
- 3 scoops Collagen Bone Broth (dissolved in 3 cups warm water)
- 1/4 cup cilantro leaves
- 1 Tbsp lime juice
- Cilantro, diced scallion, or diced avocado for serving
Instructions:
- Heat the olive oil in a large soup pot and add the ground beef. Cook over high heat for 8-10 minutes or until the ground beef is browned and mostly cooked, stirring frequently. Drain any excess fat, then add the salt, dried oregano, dried parsley, ground coriander, and ground cumin. Continue cooking for 1-2 minutes, mixing the spices together with the ground beef. Transfer the cooked ground beef to a large plate or heat-proof bowl.
- Heat the olive oil in a large soup pot and add the ground beef. Cook over high heat for 8-10 minutes or until the ground beef is browned and mostly cooked, stirring frequently. Drain any excess fat, then add the salt, dried oregano, dried parsley, ground coriander, and ground cumin. Continue cooking for 1-2 minutes, mixing the spices together with the ground beef. Transfer the cooked ground beef to a large plate or heat-proof bowl.
- Add the diced onion, minced garlic, minced ginger, diced carrot, cubed butternut squash, and diced beet to the same pot. Cook, stirring, for 5 minutes, or until the vegetables soften a little. Add 3 cups of bone broth. Bring to a boil, and cook for 2-3 minutes, or until the vegetables are mostly cooked.
- Use an immersion blender to carefully puree the vegetable and broth mixture to your liking – you can leave a few chunks in there or make it completely smooth.
- Add the ground beef back to the pot, bring to a boil, reduce the heat, and continue cooking until the broth thickens and the vegetables and ground beef are fully cooked. Add up to ½ cup more water or broth, if you like a thinner chili.
- Stir in the fresh cilantro and lime juice. Season with additional salt, if desired. Serve hot, garnishing with fresh cilantro, sliced scallion, or diced avocado.
