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Cherry Cordial (Vegan, Gluten-Free)

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cherry cordial being poured into a glass of ice and sparkling water

This cherry cordial is perfectly sweet and slightly sour! Drip this easy and delicious fruit syrup over ice cream or add some to a glass of sparkling water for a refreshing summer treat.

cherry cordial in a glass with sparkling water, ice, and a fresh cherry

Never heard of cherry cordial? Well you’re not alone, because neither had I! I’m a BIG fan of cherry season, and I was set on developing a recipe to honor this special time of year. Though I felt like the cherry cobblers, cherry pies, and cherry crumbles have all been sooOooOoOo overdone. So I did a little research for undiscovered cherry recipes and came across the cherry cordial. Now for those of you who don’t know, cherry cordial is a syrup that is most commonly added to sparkling water and served as a refreshing drink. It’s SUPER easy to make, and one of the only cherry recipes that doesn’t require you to painstakingly remove the stems and pits from each and every cherry.

As I learned more about cherry cordials, I noticed that most are loaded with sugar. And to me, that seemed unnecessary. So I set out to create a recipe that is low in sugar and allows as much of that delicious cherry flavor to shine through as possible! This cherry cordial is perfectly *chef’s kiss* sweet, insanely refreshing, and super easy to make.

What You Need To Make Cherry Cordial

Fresh Cherries – Pick up a big bag of whole sweet cherries the next time you’re at the grocery store! Cherry season spans from May through August, giving you plenty of time to enjoy this delicious fruit. I highly advise against using frozen cherries in this recipe as they release too much water when cooked. If you’d like to enjoy this cherry cordial in the winter time, I recommend making the recipe now and freezing it in an airtight container until you’re ready to use it.

Sugar – Any sugar will work, though I use coconut sugar to make this a tiny bit more nutritious! Coconut sugar is less processed and therefore contains more vitamins and mineral than white sugar. However, white sugar and cane sugar would both taste great in this cherry cordial recipe.

Fresh Ginger – You’ll just have to trust me on this one! Fresh ginger adds a slightly spicy bite that contrasts with the sweet cherries and takes this cordial to the next level. Feel free to add even more fresh ginger if you’d like!

Adjust This Recipe To Your Dietary Needs

  • Make it Paleo: Use coconut sugar to make this a paleo cherry cordial!
  • Lemon Substitution: Feel free to use fresh orange juice and zest in place of the lemon juice and zest in this recipe.
Cherry Cordial
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Cherry Cordial

0 from 0 votes
Recipe by Samantha Course: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

This cherry cordial is perfectly sweet and slightly sour! Drip this easy and delicious fruit syrup over ice cream or add some to a glass of sparkling water for a refreshing summer treat.

Ingredients

  • 1 1/2 pounds fresh sweet cherries, see Notes

  • 1 cup sugar, I used coconut sugar

  • 1-inch knob fresh ginger, peeled and sliced

  • 2 teaspoons lemon zest

  • 1/4 cup lemon juice

Directions

  • Add all ingredients to a large saucepan over medium-low heat. Bring to a boil then reduce to a simmer for 20-25 minutes.
  • Strain cherry syrup through a fine mesh strainer, let cool at room temperature before storing in the fridge to cool completely.
  • Pour a few tablespoons into the bottom of a glass then fill with ice and top with sparkling water.

Recipe Video

Notes

  • Cherries: No need to remove the pits or stems from your cherries before using them in this recipe! Simply gives them a good rinse them add them to your saucepan.

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Dairy-Free

Hummingbird Cupcakes (GF/DF)

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Straight on shot of hummingbird cupcakes sitting on a cutting board.

These hummingbird cupcakes are the perfect spring-time sweet treat! They taste incredibly decedent despite being grain, dairy, and refined sugar-free. These adorable cupcakes are chock-full of delicious crushed pineapple and shredded coconut. And in case you thought they couldn’t get any better, they’re also topped off with a dairy-free cream cheese frosting that is out-of-this-world good.

Hummingbird cupcake topped with pineapple and toasted coconut with a bite taken out.

It’s funny because I’m literally eating a hummingbird cupcake (and getting cream cheese frosting all over my keyboard) as I write this. I’m full-on addicted to the babies. They’re sweet, but not too sweet. Incredibly versatile – enjoy them as a snack, dessert, or heck you can even eat them for breakfast!

The first time I ever ate a hummingbird-anything was at this cute little muffin place by my parents house. My mom got me to try one of their hummingbird muffins and I’ve truly been hooked ever since. I then discovered hummingbird cake and was like – woahhhh, I didn’t know life could get EVEN better! And in case you’re like, Sam WTF is a hummingbird cupcake?! It’s similar to carrot cake, but has crushed pineapple and shredded coconut instead of carrots. It also features a cream cheese frosting, just like carrot cake. If you’re looking for a muffin instead of a cupcake, simply make these without the cream cheese frosting. My suggestion here is – take a plain cupcake, top it with a little crunchy almond butter, and enjoy it as a sweet afternoon snack!

What You Need To Make Hummingbird Cupcakes

Almond Flour – I chose almond flour as the base of these cupcakes for two reasons. One, it’s grain-free, making these cupcakes so light and healthy that you could literally eat them for breakfast if you wanted to. And two, it yields a soft, crumbly cupcake that doesn’t fall apart when bitten into, but also isn’t too dense.

Coconut Sugar – Just a 1/2 cup of coconut sugar is all you need in these cupcakes! This is what I mean by they’re sweet, but not too sweet. Coconut sugar is lower on the glycemic index than the usual white sugar. It also contains many more vitamins and minerals than most other sugars. If you don’t have coconut sugar, you can either use brown sugar, cane sugar, or white sugar instead.

Mashed Bananas – You won’t find a single hummingbird recipe without mashed bananas in it. In conjunction with the pineapple and coconut, a little banana is truly magnificent. It adds a touch of sweetness and incredible flavor. You can use 1 cup of apple sauce instead, if you’d like.

Crushed Pineapple – Like I said earlier, crushed pineapple is a main ingredient in these hummingbird cupcakes. I buy canned crushed pineapple and rinse out the liquid before using in this recipe. Though you can use finely chopped fresh pineapple instead.

Shredded Coconut – Similar to the crushed pineapple, these wouldn’t be hummingbird cupcakes without a little coconut. My one thing when baking with coconut is to make sure it is unsweetened. Our cupcakes are sweet enough, we don’t need the coconut adding to that.

Adjust This Recipe To Your Dietary Needs

  • Make it Paleo – Leave out the dairy-free cream cheese frosting and you’ll have yourself delicious little paleo hummingbird muffins!
  • Make it Vegan – Use your favorite egg-substitute in place of the eggs in this recipe. I have not tested this recipe using flax eggs, though I can image that it will yield less-fluffy but still tasty cupcakes.
  • Make it Sugar-Free – Leave out the frosting and sub 1/2 cup of your favorite sugar-free sweetener for the coconut sugar. You can also leave out the coconut sugar altogether, if you’d like!
Hummingbird Cupcakes (GF/DF)
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Hummingbird Cupcakes (GF/DF)

4 from 3 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Intermediate
Servings

12

cupcakes
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 2 Cups Almond Flour, see NOTES

  • 1/2 Cup Coconut Sugar

  • 1 Teaspoon Baking Soda

  • 1/2 Teaspoon Baking Powder

  • 1 Teaspoon Cinnamon

  • 2 Tablespoons Coconut Oil, melted, see NOTES

  • 1 Cup Mashed Banana, about 2 bananas

  • 2 Eggs, see NOTES

  • 1 Teaspoon Vanilla Extract

  • 1/2 Cup Crushed Pineapple, drained

  • 1/2 Cup Shredded Coconut, unsweetened

  • For the cream cheese frosting:

  • 1/2 Cup Dairy-Free Cream Cheese

  • 1/4 Cup Dairy-Free Butter, softened

  • 2 Cups Powdered Sugar

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat oven to 350° Fahrenheit and line a cupcake tin with 12 cupcake liners.Hummingbird Cupcakes Process Photo 1
  • In a large bowl, mix together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon.Hummingbird Cupcakes Process Photo 2
  • In a small bowl, mix together the coconut oil, mashed bananas, eggs, and vanilla extract.Hummingbird Cupcakes Process Photo 3
  • Add the wet ingredients, crushed pineapple, and shredded coconut into the dry ingredients and mix to combine.Hummingbird Cupcakes Process Photo 4
  • Fill each cupcake liner with 1/4 cup of batter and bake for 20-25 minutes or until a toothpick inserted into a cupcake comes out clean.Hummingbird Cupcakes Process Photo 5
  • Transfer cupcakes to a wire cooling rack to cool completely before frosting.DSC_0118Hummingbird Cupcakes Process Photo 6
  • Make the frosting by adding all ingredients to a bowl and beating with either a hand or stand mixer until combined. Dollop frosting onto cooled cupcakes and enjoy!DSC_0118Hummingbird Cupcakes Process Photo 7

Notes

  • Almond Flour: Be sure to use almond flour, not almond meal.
  • Coconut Oil: You can use 2 tablespoons of vegetable oil or melted butter instead.
  • Eggs: I like to remove my eggs from the fridge a couple hours before baking. If your eggs are too cold when added to the batter, they might cause your coconut oil to re-harden.

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Dinner

Paleo Chicken Pot Pies (GF/DF)

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Overhead shot of three mini paleo chicken pot pies with a scoop taken out.

These paleo chicken pot pies are equal parts delicious and adorable! Extremely cozy, rich, and satisfying – this recipe will quickly become one of your favorites. These individual paleo chicken pot pies contain all of the flavor of traditional chicken pot pie, but are much lighter and healthier.

Overhead shot of three mini paleo chicken pot pies with a scoop taken out.

I was super worried about this recipe. It seemed like a bit of a stretch and I just wasn’t too confident that it would work. You guys, not only did it work, but it turned out INCREDIBLE! These paleo chicken pot pies quickly moved to my #1 favorite recipes I’ve ever made, knocking my healthy hot chocolate out of its spot. The crust on these pies is incredibly buttery, without actually containing any butter. The filling is super rich and creamy, without actually containing any cream. I honestly just can’t believe the sorcery of these paleo chicken pot pies! I had heard that miracles exist, but didn’t truly believe it until now.

What You Need To Make Paleo Chicken Pot Pies

Almond Flour – Almond flour creates the base of this paleo chicken pot pie crust. If you don’t already have almond flour and plan on doing more paleo baking, I definitely recommend you buy some. Though be sure to use almond flour, and not almond meal.

Palm Oil Shortening – This is the paleo equivalent to vegetable shortening. Therefore, if you’re not paleo you can use vegetable shortening instead. In my experience, shortening makes the BEST pie crusts – better than butter. Though if you’d like, you can use cold butter instead of shortening.

Arrowroot Starch – This is the paleo equivalent of corn starch! Since we don’t use heavy cream in this recipe, we rely on a thickener, such as arrowroot starch, to thicken up the filling. If you’re not paleo, you can use corn starch instead.

Coconut Milk – I promise your pot pies won’t taste like coconut! This is another ingredient that will help thicken the filling. Coconut milk also makes these paleo chicken pot pies taste super rich and comforting.

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Use 1/3 cup cold unsalted butter instead of palm shortening and 1/2 cup of whole milk instead of coconut milk.
  • Make it Vegetarian: Use vegetable broth instead of chicken broth and about 8 ounces of white button mushrooms in place of the chicken in this recipe. If using mushrooms, chop and then add them in with the vegetables in step 5.
Paleo Chicken Pot Pies
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Paleo Chicken Pot Pies

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AmericanDifficulty: Intermediate
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

These paleo chicken pot pies are equal parts delicious and adorable! Extremely cozy, rich, and satisfying – this recipe will quickly become one of your favorites. These individual paleo chicken pot pies contain all of the flavor of traditional chicken pot pie, but are much lighter and healthier.

Ingredients

  • For the pie crust:

  • 1 Cup Almond Flour

  • 1/2 Cup Tapioca Starch

  • 1/4 Teaspoon Baking Powder

  • 1 Teaspoon Salt

  • 1/3 Cup Palm Shortening, see Notes

  • 1 Egg

  • Cold Water, as needed

  • For the filling:

  • 1 Tablespoon Olive oil

  • 1/2 Yellow Onion, chopped

  • 3 Garlic Cloves, minced

  • 1/2 Cup Carrots, chopped

  • 1/2 Cup Celery, chopped

  • 1 Teaspoon Fresh Thyme, see Notes

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 2 Tablespoons Arrowroot Starch, see Notes

  • 1 Cup Chicken Broth

  • 1/2 Cup Full-Fat Coconut Milk, unsweetened

  • 2 Cups Cooked Chicken, cubed

  • 1/2 Cup Peas (fresh or frozen)

  • For the egg wash:

  • 1 Egg, whisked

Directions

  • Preheat your oven to 400° Fahrenheit.
  • Mix together the almond flour, tapioca starch, baking powder, and salt in a bowl.Paleo-Pot-Pie-Process-Photo-Low-Res-01
  • Add palm shortening and gently break apart with a fork until mixture is crumbly.Paleo-Pot-Pie-Process-Photo-Low-Res-02
  • Fold in the egg and gently mix until a dough forms. If mixture is too dry, add 1 tablespoon of cold water at a time until it forms into a ball. Paleo-Pot-Pie-Process-Photo-Low-Res-03
  • Roll dough between two sheets of parchment paper to about 1/4-inch thick, then place in the freezer.Paleo-Pot-Pie-Process-Photo-Low-Res-04
  • Heat the olive oil in a large pot or skillet over medium heat. Add the onion, garlic, carrots, celery, thyme, salt, and black pepper. Cook for 5-7 minutes or until vegetables are just barely tender.Paleo-Pot-Pie-Process-Photo-Low-Res-05
  • Add in arrowroot starch and cook for 1 minute before adding in the chicken broth and coconut milk. Simmer for 3-4 minutes or until sauce starts to thicken.Paleo-Pot-Pie-Process-Photo-Low-Res-06
  • Add in the cooked chicken and frozen peas, mix to combine. Transfer filling to 4 ramekins.Paleo-Pot-Pie-Process-Photo-Low-Res-08
  • Remove pie crust from freezer and remove one side of parchment paper. Carefully cut into circles large enough to cover each ramekin. Gently transfer each circle to each ramekin, patching the dough as needed.Paleo-Pot-Pie-Process-Photo-Low-Res-09
  • Brush each pot pie with egg wash and cut a 2-inch slit in the center of the crust.Paleo-Pot-Pie-Process-Photo-Low-Res-10
  • Place on a baking tray and bake for 20 minutes or until golden brown. Remove from oven and let cool slightly before serving.Paleo-Pot-Pie-Process-Photo-Low-Res-11

Notes

  • Palm Shortening: You can use vegetable shortening or cold unsalted butter in place of the palm shortening in this recipe.
  • Fresh Thyme: If you can’t get your hands on any fresh thyme, use 1 teaspoon of dried thyme instead.
  • Arrowroot Starch: You can use corn starch instead or arrowroot starch in this recipe.

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Dairy-Free

Paleo Enchilada Casserole

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Paleo Enchilada Casserole Recipe

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Paleo Enchilada Casserole served on a plate topped with fresh avocado and jalapenos.

The Story Behind This Paleo Enchilada Casserole

I’m a BIG fan of all things Mexican food. Mexican food is easily my most favorite cuisine (no one tell my Italian grandmother I said that!). My main goal in life, other than creating delicious gluten-free and dairy-free recipes for you guys, is creating EASY gluten-free and dairy-free recipes for you guys. We’re all busy, trust me I get it. And we don’t always have the time to hand-roll 30 paleo meatballs. So I asked myself, what’s easy?? And time and time again came back to casseroles. I might have my mid-western mom to thank for this, she’s a big casserole gal. I find that where I live in the Northeast, casseroles aren’t as big of a part of people’s weekly dinner rotations. Well, I don’t care where you’re from, because I’m gonna make sure you get comfortable and excited about making casseroles!

This paleo enchilada casserole is easy, loaded with flavor, slightly spicy, incredibly healthy, and super satisfying. There are also ways to make this casserole even easier. Not up to making your own enchilada sauce? Simply pick up a bottle from the store! Don’t have time to cook and shred the chicken? Simply pick up some pre-cooked and shredded or chopped chicken from the store! This recipe is really so easy to customize and make your own, which I highly encourage you do. Oh and before I get into the other stuff I should probably note that this paleo enchilada recipe makes a large batch! I got around eight servings out of my casserole and was able to store it in the fridge, then heat it up and enjoy it all week long.

What You Need To Make Paleo Enchilada Casserole

Arrowroot Starch – This is the paleo version of cornstarch. If you don’t have arrowroot starch, you can easily substite it with cornstarch in this recipe. However, do not leave this ingredients out as it is key to making your enchilada sauce thick and creamy.

Chicken Broth – Feel free to use beef broth, vegetable broth, or even bone broth instead. You can use water if you’d like, but I recommend broth for extra flavor.

Sweet Potato – A large sautéed sweet potato replaces black beans in this paleo enchilada casserole recipe. In case you’re not aware, black beans are not paleo-compliant. However, if you are not strict paleo you can easily use one or two cans of black beans instead.

Diced Green Chiles – Though small, diced green chiles pack a TON of flavor. If you’er having a hard time finding diced green chilies at your local grocery store, try looking in the ethnic food aisle – that’s where I almost always find them!

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Sprinkle 1 cup of shredded cheese on top of the casserole before baking OR sprinkle queso fresco on top of the casserole after baking.
  • Make it Vegan/Vegetarian: Use vegetable broth instead of chicken broth and 2 cans of drained and rinsed black beans instead of chicken.
Paleo Enchilada Casserole
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Paleo Enchilada Casserole

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Ingredients

  • For the enchilada sauce:

  • 3 Tablespoons Olive Oil

  • 3 Tablespoons Arrowroot Starch, see Notes

  • 1 Tablespoon Chili Powder

  • 1 Teaspoon Cumin

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Garlic Powder

  • 1 Teaspoon Apple Cider Vinegar, see Notes

  • 6 Ounces Tomato Paste

  • 2 Cups Chicken Broth

  • For the casserole:

  • 1 Tablespoon Olive Oil

  • 1 Yellow Onion diced

  • 1 Bell Pepper diced

  • 1 Large Sweet Potato cubed

  • 4 Ounce Can Green Chiles

  • 1 1/2 Pounds Chicken Breast cooked and shredded

  • 8 Grain-Free Tortillas halved, see Notes

Directions

  • For the enchilada sauce:
  • Mix together the olive oil and arrowroot starch in a large saucepan over medium heat.Paleo Enchilada Casserole Process Photo 1
  • Once starch has dissolved, add in the chili powder, cumin, salt, onion powder, and garlic powder and cook for 2 minutes.Paleo Enchilada Casserole Process Photo 2
  • Add in the apple cider vinegar, tomato paste, and chicken broth then bring to a boil before reducing to a simmer for 5 minutes or until sauce has thickened. Use immediately in the recipe below.Paleo Enchilada Casserole Process Photo 3
  • For the casserole:
  • Preheat oven to 375° Fahrenheit and grease a 9×13-inch baking dish.
  • Sauté the onion, bell pepper, and sweet potato in olive oil over medium heat for 10 minutes.Paleo Enchilada Casserole Process Photo 4
  • Add in the diced green chiles, shredded chicken, and 1 cup of enchilada sauce. Cook for another 2 minutes before removing from heat.Paleo Enchilada Casserole Process Photo 5
  • Evenly spread 1/2 cup of enchilada sauce on the bottom of your baking dish. Follow that up with an even layer of 6 tortillas halves, top the tortillas halves with 1/3 of the chicken mixture, repeat with a layer of 5 tortilla halves, then 1/3 cup of the chicken mixture. Layer the last of the tortilla halves, the last of the chicken mixture, and top casserole with 1/2 cup of enchilada sauce.Paleo Enchilada Casserole Process Photo 6
  • Cover casserole with aluminum foil and bake for 20 minutes, then remove foil and bake uncovered for another 10 minutes.Paleo Enchilada Casserole Process Photo 7

Notes

  • Arrowroot Starch: If not paleo, you can sub 3 tablespoons of cornstarch for the arrowroot starch.
  • Apple Cider Vinegar: You can sub white vinegar for the apple cider vinegar in this recipe.
  • Grain-Free Tortillas: I love and recommend Siete grain-free tortillas, if you’re not grain-free you can use your favorite corn or flour tortillas instead.

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30 Minutes or Less

Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)

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Paleo Chicken Nuggets Recipe

These paleo chicken nuggets are incredibly crispy on the outside and juicy on the inside. Impressively simple to make, this recipe is the healthier answer to your fast food craving. And don’t forget the healthy honey mustard – it’s just four ingredients and the PERFECT companion to these paleo chicken nuggets!

Paleo chicken nuggets are finally here! I’ve actually been making this recipe for months, fine-tuning it every time. I’m a firm believer in chicken nuggets always having a place in our lives. They’re not just to enjoy throughout childhood, but adulthood too …and eventually senior-hood.

I also have a secret for how to eat these paleo chicken nuggets that makes them just a little more grown-up. I make a double batch at the beginning of the week, and throw them in all my salads as a crispy, delicious protein! Now I will say, if you plan on doing the same, to reheat these chicken nuggets I highlyyyy recommend warming them up in the oven as apposed to the microwave. The microwave makes these a little soggy, whereas the oven keeps the outside layer nice and crunchy. To do this, set your oven to 400° Fahrenheit and heat your paleo chicken nuggets on a baking sheet for 5-10 minutes or until they’re warm throughout.

And of course, you can enjoy these nuggets anyway you’d like! Another favorite method of mine is serving them with my air fryer sweet potato fries. I also included a BONUS healthy honey mustard recipe for you guys below. Paleo chicken nuggets, air fryer sweet potato fries, and healthy honey mustard is a killer combo. It honestly tastes like you ordered fast food for dinner, but is WAY HEALTHIER.

What You Need To Make Paleo Chicken Nuggets and Healthy Honey Mustard

Almond Flour – If you don’t already have a bag of almond flour in your cabinet, I highly recommend you go out and buy one. I use almond flour in a TON of my recipes, and not just the paleo ones. It’s a great gluten-free and paleo flour substitute, and that’s exactly how we use it in these paleo chicken nuggets.

Tapioca Starch – Another item I highly recommend you pick up next time you’re at the grocery store. Tapioca starch is a great item to have if you intend to cook more paleo recipes. It can act as a substitute to corn starch and since almond flour alone can be kind of dense, tapioca starch really helps to lighten up the crispy coating.

Dijon Mustard – Well, obviously! Dijon is my personal favorites of all the mustards. In my eyes, it’s a more mature yellow mustard. I wouldn’t recommend subbing a different kind of mustard for the dijon in this recipe. Dijon adds a little spice, helping this healthy honey mustard tasting almost identical to your regular ole’ honey mustard.

Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)
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Paleo Chicken Nuggets + Healthy Honey Mustard (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: American
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

These paleo chicken nuggets are incredibly crispy on the outside and juicy on the inside. Impressively simple to make, this recipe is the healthier answer to your fast food craving. And don’t forget the healthy honey mustard – it’s just four ingredients and the PERFECT companion to these paleo chicken nuggets!

Ingredients

  • For the chicken nuggets:

  • 1 1/2 Pounds Chicken Breast, see Notes

  • 1 Egg

  • 1 Cup Almond Flour

  • 1/4 Cup Tapioca Starch

  • 1 Teaspoon Paprika

  • 1/2 Teaspoon Garlic Powder

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Black Pepper

  • 2 Teaspoons Salt, divided

  • For the healthy honey mustard:

  • 1/4 Cup Dijon Mustard, see Notes

  • 1/4 Cup Honey

  • 2 Tablespoons Olive Oil

  • 1 Tablespoon Lemon Juice, see Notes

Directions

  • Cut chicken into bite-sized chunks and sprinkle with 1 teaspoon of salt.
  • In a small bowl, whisk together the egg and set aside.
  • In a separate bowl, mix together the almond flour, tapioca starch, paprika, garlic powder, onion powder, black pepper, and remaining 1 teaspoon of salt.Paleo Chicken Nuggets Process Photo 3
  • Using one hand, place each piece of chicken into the egg, then with the other hand, dredge chicken in the flour mixture.Paleo Chicken Nuggets Process Photo 4
  • To fry: Heat 1/4 cup of oil in a pan over medium/high heat. Working in batches, as to not overcrowd the pan, fry each chicken nugget for 2-3 minutes per side or until cooked through.
    OR
    To bake: Preheat your oven to 425° Fahrenheit, place nuggets on a greased baking sheet and bake for 10-12 minutes, flipping halfway through.Paleo Chicken Nuggets Process Photo 5
  • For the healthy honey mustard:
  • Add all honey mustard ingredients to a bowl and whisk until combined.Healthy Honey Mustard Process Photo

Notes

  • Chicken Breast: You’ll be cutting the chicken into bite-sized chunks in the first step of this recipe. I usually cut mine between 2-3 inches big. However, you can definitely cut your chicken into whatever shape/sized you’d like, just take that into consideration when you’re frying or baking your nuggets.
  • Dijon Mustard: I would not recommend subbing any other type of mustard, dijon works BEST in this recipe.
  • Lemon Juice: You can use apple cider vinegar or white vinegar instead of lemon juice, if you’d like.

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