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 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 MoreMy mama grew up in the South, so some of my favorite recipes are Southern classics, like these Snap Green Beans with Red Potatoes and Turkey. This tasty side dish often makes an appearance at holidays like Thanksgiving, but it’s good any time of year when you want something that’s hearty and comforting but still healthy.
Read MoreI’m a busy mama with 5 kids and my own business. Sometimes I like to go all out and make a special meal, but most nights I need something quick and healthy that I can throw together in under an hour, like this 30-Minute Beef and Broccoli Recipe. It’s what I like to call a kitchen quick shot!
Read MoreRice au Gras, also known as “fat rice,” is a specialty of the Ivory Coast in West Africa. I learned this recipe from my sister-in-law, who makes it every New Year for her family. It’s a traditional celebratory dish that, true to its name, usually has a lot of fat! To make this recipe healthier but still tasty, I’ve substituted the vegetable shortening for olive oil and reduced the amount of fat while still maintaining flavor.
Read MoreThis recipe includes a few special tricks, like adding mustard to the egg mixture to add a little flavor. You'll also want to make sure the oil is piping hot before cooking, and don't crowd the tilapia as it lowers the heat of the oil. For a side dish, I serve my cornmeal fried tilapia with red beans and rice, just like my mama used to. I add a side salad as well to keeps things a little healthier.
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 Paleo orange chicken recipe is gonna broke da mouth! That’s right y’all, I’m back with another cooking video to show you how you can turn your favorite dish—in this case an orange chicken recipe—into something that meets your dietary needs.
Read MoreThis recipe for salmon burritos is very customizable. You can either use canned salmon or cook a thawed filet and flake it yourself. You can also vary the tortilla to fit your diet and macronutrient goals. I’ve been eating more Paleo lately, so lettuce is my go-to for a tortilla stand in. If you can handle grains, a sprouted tortilla is another good options. Some of my clients like those Paleo coconut tortillas you can find in natural food markets, while others swear by homemade cassava flour tortillas.
Read MoreChicken afritada is a classic Filipino recipe, the kind of thing you’d see served all over the Philippines. My healthy version of this Filipino recipe is made with chicken (sometimes you’ll see it made with beef or pork), and you can control the amount of carbs by leaving out or reducing the amount of potatoes in the afritada. Traditionally, chicken afritada would be served over rice, but you can vary this as well to hit your macro goals for the day. It’s even healthier and just as delicious eaten straight up without the extra carbs.
Read MoreI found a wonderful recipe for pork chile verde on Tastes Better from Scratch earlier this year. I rarely cook pork, mainly because its so fatty, so I modified the recipe to feature chicken instead (and also used olive oil instead of vegetable oil). The result was nothing short of fantastic. This recipe has become one of my family's favorite dinners, and it's now part of our regular rotation of recipes.
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