The secret to my gluten-free chicken nugget recipe is to get your oil super hot before adding the breaded chicken. This ensures that the chicken comes out slightly browned and crispy, not soggy from extra oil being absorbed. I use avocado oil because it doesn’t smoke at high heat (like olive oil does), but you could use a variety of Paleo-friendly oils, including coconut oil, or even a mixture.
Read MoreJapchae is a traditional Korean dish featuring special Korean noodles and vegetables. It originated as a royal dish but is now an indispensable part of any Korean feast. The word “japchae” translates to “mixed vegetables,” which makes sense given that this recipe features an assortment of fresh vegetables cooked separately to perfect crispness.
Read MoreJambalaya is a classic New Orleans dish that got its start in the historic city’s French quarter. Thanks to its history, New Orleans enjoys diverse influences from Spain, France, and West Africa, all of which come together to create a very tasty dish featuring meat, rice, vegetables, and spices.
Read MoreAdobo is similar to a Filipino stew. Like many Filipino dishes, vinegar features heavily in adobo, which can actually be made with any kind of meat. I like to use chicken in my adobo because it’s low in fat and appeals to picky eaters.
Read MoreI grew up on the Big Island of Hawaii with lots of Filipino friends and family. As a kid, I learned to cook several Filipino dishes, including this tasty chicken adobo. It’s Paleo, Keto, and super easy to make!
Read MoreThis Easy Paleo Recipe for Smothered Chicken with Celery Root Mash & Arugula is my idea of comfort food. The arugula provides a fresh, peppery note that complements the nuttiness of the celery root mash and the savory flavors of pan-seared chicken breast. Celery root is a great side dish if you’re looking for a low carb alternative to grains like rice.
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