Garlicky Roasted Cabbage (Paleo, AIP, Whole30, Vegan)

I eat this roasted cabbage at least once a week. It’s currently my favorite vegetable and my favorite way to eat it. It’s so easy, comes together quickly, and the taste will completely blow you away. That crispy texture, the caramelization, the browned garlic…all of it.

Here’s just a few plates that are evidence of how often I make, eat, and love this cabbage:

So vibrant and perfect every single time. I hope you love it as much as we do!


Garlicky Roasted Cabbage

  • Servings: 2-3
  • Difficulty: easy
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1/2 head cabbage
6 cloves garlic, minced
Avocado oil or olive oil


  1. Preheat your oven to 375°F.
  2. Carefully slice the tough core out of the cabbage, then slice cabbage into 1/4-1/2inch slices (give or take, thin but sturdy enough to stay together).
  3. Line a rimmed baking sheet with parchment paper, or spray a rimmed baking sheet with cooking spray.
  4. Lay the cabbage slices onto the baking sheet in a single layer. Don’t forget those little pieces that fall off when you sliced the cabbage–throw them on the pan too because they’re the best part!
  5. Top the cabbage in this order: minced garlic (spread out evenly so it doesn’t burn), avocado oil or olive oil (a spray works really well here if you have one), salt, and pepper.
  6. Roast at 375 until browned, about 30-35 minutes.
  7. Enjoy, and try not to eat it all straight from the pan!

-Best enjoyed immediately, but if you have leftovers they will keep for 4-5 days in the refrigerator. I recommend crisping them back up on a skillet on the stove.
-Feel free to mix up the seasonings if you want. I added smoked paprika and used garlic powder when I made this for a client and it was loved by all!


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Chimichurri Chicken Nuggets (AIP, Paleo, Whole30)

You’ll notice that this recipe doesn’t have quantities included for several ingredients. That’s because I want you to eyeball it! Use the amount you think you need–put your own spin on it. It’s  always better to start small and add more instead of wasting ingredients, but aside from that it’s fun to play with it instead of specifically measuring out things sometime.

Here is the chimichurri I recommend for this recipe. It’s absolutely bursting with flavor and will give your nuggets a bright flavor punch! Feel free to add some crushed red pepper into the mix if you want to spice things up a bit, but it’s incredibly flavorful on its own.

I hope you enjoy this easy chicken nugget recipe, from my kitchen to yours!


Chimichurri Chicken Nuggets

  • Servings: 4-6
  • Difficulty: easy
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Olive oil
Chicken breast or thighs
Tapioca flour/starch
Pepper (omit for AIP)
Avocado oil or ghee for pan frying


  1. Either pound chicken thin, or carefully slice in half lengthwise to have two thinner cutlets instead of one thick piece. Then carefully slice into nuggets of desired size.
  2. Add some chimichurri to a shallow bowl. Use some olive oil to thin it out until it’s runny. Be sure to mix well.
    1. Alternatively: Mix chicken with some chimichurri, then cover and place in refrigerator for at least 1 hour, up to overnight, to marinate. Then proceed with the following steps.
  3. To a separate shallow bowl, add tapioca flour, salt, and pepper (omit for AIP).
    1. How much? However much you need to coat the amount of chicken you have. Better to start lower, then add more (+ salt/pepper) if you need it.
  4. Use one hand to dip both sides of chicken into thinned out chimichurri (skip this step if you marinated your chicken), then gently shake off excess.
  5. Use the same hand to carefully place chicken into the tapioca flour mixture.
  6. Use your other hand to sprinkle tapioca flour onto the chicken and make sure it’s evenly coated. Set aside and repeat this process for all nuggets.
  7. Heat avocado oil or ghee on medium heat. Once heated, carefully place chicken onto pan in a single layer, taking care not to crowd the pan (you’ll have to do multiple batches)
  8. Cook, undisturbed, until bottom side is golden brown, about 2 minutes.
  9. Flip and cook on the other side until golden brown as well, another 2 minutes. You may have to flip the nuggets a couple of times to ensure even cooking and browning.
  10. Set on a paper towel to drain excess oil.
  11. Add more oil, then repeat process until all nuggets are cooked.
    1. The tapioca flour on the nuggets may burn if you don’t use oil, so be sure not to cook on a dry pan.
  12. Enjoy!! I recommend dipping into chimichurri for maximum flavor. 🙂

-While, as mentioned, you can make chimichurri, slice chicken, and even marinate chicken ahead of time, only dredge with tapioca flour mixture immediately before frying; otherwise it will get gummy in texture and won’t crisp up the same.

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Plum Sticky Takeout Chicken (AIP, Paleo, Whole30)

When I had surgery last time, I cooked big batches of several proteins and froze them in individual portions. It was a way for me to regain some sense of control in a situation in which I felt so helpless.

And honestly, it helped. It made me feel more calm, gave me comfort in knowing I would have plenty of delicious, nutrient dense food ready for me as I recovered, and made me feel incredibly proud of myself for managing to have such clarity during a challenging time.

Additionally, it helped my mom immensely. She didn’t have to ask me a million and one questions about what I could/couldn’t eat, and she didn’t have to spend hours in the kitchen preparing meals for me. Instead, she was able to spend that time WITH me and help focus on other areas of recovery.

For these reasons, I did the exact same thing leading up to this surgery. My freezer is stocked and we’re ready to tackle this next hurdle.

This is one of the recipes I made a big batch of and froze. It is DELICIOUS, reheats beautifully, and honestly tastes like takeout. The texture of the chicken with the marinade and tapioca breading blew my mind, and the sweet and sour sticky sauce made this totally craveable.

I hope you enjoy it as much as we do!


Plum Sticky Takeout Chicken

  • Servings: 6
  • Difficulty: easy
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2 lbs chicken breast, thinly sliced
2 TB tapioca starch
Avocado oil, olive oil, or ghee

2 TB coconut aminos
1 tsp fish sauce
1 tsp sesame oil (omit for AIP)
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp black pepper (omit for AIP)

1/2 cup coconut aminos
1 TB sesame oil (omit for AIP)
1 TB fish sauce
1/2 tsp black pepper (omit for AIP)
2 plums, pits removed (skin on)
1 tsp ginger powder
3 cloves garlic, minced
Juice of 1 lime

1 TB tapioca starch
1/4 cup broth or water


  1. Combine marinade ingredients in a bowl, container, or ziploc bag. Add chicken and toss to evenly coat. Marinate for at least 30 minutes, up to overnight.
  2. When ready to cook, add tapioca starch to the marinated chicken and toss well to combine and evenly distribute the tapioca starch.
  3. Heat a pan on the stovetop on medium heat. Add 1 TB oil of choice and cook chicken pieces in a single layer, taking care not to crowd the pan.
    • Lie pieces flat on one side, allow to cook for 1-2 minutes or until lightly brown, then flip and cook 1-2 minutes on the other side (until both sides are lightly browned).
    • After the chicken is cooked, transfer to a paper towel-lined plate to drain excess oil.
    • You’ll have to cook the chicken in several batches so you don’t overcrowd the pan. If the pan is too crowded, the chicken will not brown evenly and you will sacrifice flavor!
  4. To make the sauce:
    1. Add sauce ingredients to a medium-sized pot and bring to a boil.
    2. Allow to boil for 1 minute, then remove from heat and carefully blend (either with an immersion blender or a regular blender) until smooth.
    3. After blending, pour sauce back into the pot.
    4. Whisk together the slurry ingredients until well combined.
    5. Add slurry to the pot and whisk to combine well.
    6. Turn the heat on low and bring mixture to a boil.
    7. After it starts boiling, turn off the heat and allow it to sit.
  5. When chicken is finished cooking, turn heat to low, add sauce to the chicken pan, then add all the chicken back in.
  6. Use tongs to toss the chicken in the sauce until evenly coated, then allow the sauce to reduce and thicken for another 5 minutes or so.
  7. Sprinkle with cilantro, Everything but the Bagel seasoning (from Trader Joe’s; not AIP), sesame seeds (not AIP), and/or chopped green onions, and enjoy! Delicious with cauliflower rice, zoodles, or even on its own.

-Will keep for up to 5 days in the refrigerator. To reheat, either cook on a skillet or microwave.

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Purple Sweet Potato Sauce (Paleo, AIP, Whole30, Vegan)

I wanted to make pizza for dinner one night, but I knew I wanted the sauce to be more filling than your average pizza sauce. I grabbed a purple sweet potato and threw together this vibrant, delicious sauce that I absolutely had to share with you!

I topped the pizza with sliced mushrooms, zucchini, and leftover cooked chicken (all tossed in some olive oil, balsamic, salt, + pepper) and baked it according to the instructions for the store-bought crust (this is the crust I used–it is neither AIP nor Whole30 compliant, but it was a fantastic treat that worked well for me). After it was finished in the oven, I topped it with some baby kale that I had tossed in olive oil, balsamic, salt, + pepper. SO GOOD, PEOPLE.

One of the ingredients this recipe calls for that may not be as familiar to you is umeboshi paste. Umeboshi are a kind of Japaense plum that have been fermented. You can read about some of the health benefits of it here. It’s sour and salty (I think it tastes kind of like tamarind), and adds a perfect punch of umami + acidity if used correctly. If you cannot access Umeboshi paste (I bought mine on Thrive Market, but you should be able to find at other health food stores or on Amazon), then you can replace it with the recommended amount of fish sauce + lemon juice. It won’t be the exact same, but it will still give you the umami and acidity components that a sauce like this needs (just note if using fish sauce that the sauce is no longer vegan)!


Purple Sweet Potato Sauce

  • Servings: 4-6
  • Difficulty: easy
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1 large purple sweet potato (or any sweet potato)
1 tsp olive oil
2 TB fresh thyme
1 large shallot or 1 small onion
4-5 cloves garlic
1/2 cup coconut milk
1/4 cup broth (bone, chicken, or vegetable)
1 tsp umeboshi paste (or 1/2 tsp fish sauce + 1 TB lemon juice)
1/2 tsp salt + more to taste
Pepper to taste (omit for AIP)


  1. Scrub the sweet potato clean, then cut into large chunks and add to a pot (large enough to accommodate being able to fit the sweet potato + enough water to fully cover the sweet potato). Pour water into the pot until the sweet potato chunks are fully submerged.
  2. Put the pot on medium-high heat and set a timer for 20 minutes.
    • After 20 minutes, check to see whether the potatoes are fork tender. If so, then remove from heat. If not, allow to boil for 3-5 more minutes and check again.
  3. While potatoes are boiling, chop the shallot (or onion) and garlic, and get your other ingredients measured and ready, but separate.
  4. When potatoes finish boiling, remove from heat then carefully (don’t burn yourself!!) peel the skin off. It’ll come off easily once the sweet potatoes are cooked!
  5. Rinse the pot (and admire the pretty blue water), then set it back on medium-high heat. Add 1 tsp olive oil, then add the chopped shallot and sauté until starting to brown, about 4 minutes.
  6. Add the garlic and sauté until fragrant, about 1 minute.
  7. Add coconut milk and broth, and scrape the bottom of the pan with a wooden spoon to pick up all the browned bits. Bring to a boil and allow to boil for 1 minute.
  8. Add the cooked sweet potato, fresh thyme, umeboshi paste (or fish sauce + lemon juice if using), salt, and pepper.
  9. Use an immersion blender to blend the sauce until velvety and smooth.
    • Alternatively, you can carefully add ingredients to a blender and blend until smooth.
  10. Spread onto a pizza with toppings to bake, use as pasta sauce, use as a sauce for veggies, spoon over chicken, or however else you wish, and enjoy!

-This sauce will keep in the fridge for 4-5 days. I would not recommend freezing.
-Feel free to use a different variety of sweet potato if you cannot access purple!
-Also, replace fresh thyme with another herb of your choice, based on preference or availability. Rosemary or dill would be excellent here as well.


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Caramelized Balsamic Chicken Wings (Paleo, AIP, Whole30)


Caramelized Balsamic Chicken Wings

  • Servings: 2-3
  • Difficulty: easy
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2lbs chicken wingettes & drumettes
1/4 cup avocado oil
2 TB balsamic vinegar
1 tsp salt
1/2 tsp black pepper (omit for AIP)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp dried chives
Juice of 1 lemon
2lbs chicken wingettes & drumettes
1/3 cup Primal Kitchen Balsamic Vinaigrette


  1. Add chicken to a gallon-sized ziploc bag or equivalent bag/container.
  2. Add remaining ingredients to a bowl and whisk to combine well until incorporated, about 30 seconds.
  3. Pour marinade into bag or container with chicken.
    • If using a bag, then press the air out and seal the bag, then massage to make sure all the chicken is covered, then place flat into the refrigerator.
    • If using a container, then use a large spoon to gently toss the chicken until it is all covered in the marinade, then put a lid on the container and place into the refrigerator.
  4. Refrigerate at least 4 hours or preferably overnight, tossing wings once to redistribute marinade
    • If using ziploc bag, can just flip and place on other side.
    • If using container, hold the lid down and gently shake the container to toss the wings.
  5. To cook, preheat oven to 400°F.
  6. Layer a grid baking rack over a rimmed baking sheet.
  7. Lie wings onto the rack in a single layer, careful not to crowd the rack.
  8. Bake for 45 minutes-1 hour, or until browned and crispy (check at 45 minutes and keep in for an additional 5-15 minutes if they aren’t browned).
  9. Remove from oven and serve immediately!


  1. Follow steps 1-4 outlined in regular instructions.
  2. Preheat air fryer to 375 degrees.
  3. Carefully place wings into air fryer (they can overlap) and set timer for 16 minutes.
  4. Shake the air fryer basket to toss the wings every 5 minutes or so–this will ensure even cooking and browning (and CRISPING).
  5. Turn heat up to 400 degrees for 5 minutes, shaking the air fryer basket twice during that time (every 1 1/2 minutes or so).
  6. Serve and enjoy!

-These are best served immediately. They will keep for 3-4 days in the refrigerator, but the meat will likely dry out when you reheat. For best results, reheat on a skillet to crisp up the skin.

Posted in AIP, Autoimmune Protocol, Food, gluten free, Hidradenitis Suppurativa, Paleo, Recipes, Whole30 | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Healing Watermelon Mint Juice (Paleo, AIP)


Healing Watermelon Mint Juice

  • Servings: 1
  • Difficulty: easy
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1 1/2 cups cubed watermelon
1/4 cup coconut water
5 fresh mint leaves
Juice of 1/2 lime
Pinch salt
1 scoop unflavored collagen


  1. Add all ingredients to a blender and blend on high for 30 seconds or until liquified.
  2. Strain through a nut milk bag or clean kitchen towel (gets rid of the pulp and makes for a perfectly smooth glass of juice).
  3. Pour over ice, and enjoy!

-Feel free to multiply this recipe to feed more than one person!
-Recipe makes 1 tall glass, so if using shorter glasses it could easily serve 2.
-Will keep in the fridge for 3-4 days, but best served immediately.
-Freeze into ice cubes and use in smoothies or frozen beverages (alcoholic or non) instead of ice!

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Candy Fruit Salad (AIP, Paleo)

Last month, I did the most fun giveaway I’ve ever done. I hosted a giveaway for the personal chef experience for a winner and guest of their choice here in the Oklahoma City Metro! It was for me to create a menu based on their preferences and restrictions, then go to their home on a pre-determined date and cook dinner for them.

It was SO much fun. I went to the winner’s home yesterday (who happened to be a friend from grad school!) and made dinner for her family. It was fun to play with different flavors, ingredients, and textures.

I admitted early on that dessert wasn’t my forté, so instead opted to make a fruit salad with homemade whipped cream for them for dessert. I’ve been making this fruit salad for years and it’s my go-to recipe!

It’s my favorite contribution to potlucks, etc because then I know there’s something sweet I can eat. I also made this (without the mint) for my best friend’s baby shower a couple of months ago, and it was a hit as well.

However, whenever, wherever you make this, I hope you love it as much as we do.


Candy Fruit Salad

  • Servings: 5
  • Difficulty: easy
  • Print



1 cup chopped strawberries
1 pint blueberries
1 cup green grapes, halved
1 cup chopped pineapple
1 cup chopped apricots
(Or 5-6 cups chopped fruit of your choice)
1 TB honey
Zest of 1 lemon
1 TB lemon juice
Optional: 1 TB finely chopped mint

Optional Whipped cream ingredients (NOT AIP or Paleo):
1 pint heavy whipping cream
3/4 tsp vanilla
1/4 tsp salt
3 TB coconut sugar

Fruit Salad Directions:

  1. Add all fruit to a suitable-sized mixing bowl and gently toss to combine.
  2. Drizzle on the honey, add lemon zest and juice, and sprinkle on mint if using, then gently stir to combine well.
  3. Place in fridge to marinate for at least 30 minutes, up to 2 hours.
  4. Gently toss to redistribute flavors when serving.
  5. Serve and live your happiest summery fruit salad dreams.

Whipped Cream Directions:

  1. Add all whipped cream ingredients to a metal bowl or bowl of a stand mixer if using (I don’t have a stand mixer, so I just used a whisk).
    • Tip: Store the metal bowl AND whisk in the freezer for 30 minutes before making the whipped cream. It’ll come together much more quickly!
  2. Whisk until peaks form, or turn the stand mixer on low-medium speed until peaks start to form. Be careful not to over-mix because it goes from perfectly whipped to too thick in the blink of an eye!
  3. Serve fruit salad with a generous dollop of whipped cream. Or eat spoonfuls right out of the bowl. Either way, devour.

-This fruit salad will keep for a few days in the fridge, but the colors will start to run together so it may not be as vibrant. Best to make it the day you want to serve it.
-Zest the lemon before you juice it, otherwise it’ll be too flimsy to zest.
-Whipped cream will keep for up to 5 days in the fridge.

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