This paleo carrot puree is one of my childhood favorites. My mother used to make it with regular potatoes, which aren’t paleo-friendly. So I replaced the potatoes with cauliflower and it tastes almost the same.

This recipe is gluten-free, dairy-free, paleo-friendly, and delicious. It’s a great side for kids as well to get their veggies in. My kiddo doesn’t like to eat anything green, but this she loves!

The ingredients for this paleo carrot puree

Cauliflower: A fresh medium-sized cauliflower head, or frozen florets.

Carrots: Large (touchon) carrots

Onion: Medium-sized.

Fresh garlic: Fresh is best. If you don’t have fresh garlic, you can replace it with garlic powder, when you add the rest of the listed spices in the recipe.

Spices: Salt, black pepper, and nutmeg to taste.

Coconut cream: I used coconut cream to easily blend the puree and add some healthy fat to this recipe.

Fresh parsley: I used fresh, but you can also use dried parsley to garnish or leave this out.

Paleo carrot puree


Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Dinner, Side Dish
Keyword: dairy free, glutenfree, paleo
Servings: 6 servings
Calories: 89kcal


  • 1 medium-sized cauliflower head cut in florets
  • 5 large carrots peeled and cut in pieces
  • 1 onion peeled and cut in pieces
  • 3 cloves garlic peeled
  • salt to taste
  • black pepper to taste
  • ground nutmeg to taste
  • 4 tablespoons coconut cream
  • some fresh chopped parsley


  • Wash and cut the listed vegetables and place them in a large pot.
  • Add water until the vegetables are covered and boil them until the carrots are soft.
  • Strain the cooked vegetables through a colander and add them back into the pot.
  • Add the listed spices and coconut cream and mix everything with an immersion blender.
  • Serve with some fresh chopped parsley.


Serving: 1serving | Calories: 89kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Fiber: 4.5g
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paleo carrot puree

How big or small do I need to cut the vegetable?

Since you need to use an immersion blender, the size of how big or small you cut the vegetables doesn’t matter too much. I just cut the full carrots into four even pieces. You can cut the time on how long you need to cook the veggies by cutting the carrots into smaller pieces.

I don’t have an immersion blender, can I still make this recipe?

Yes, if you don’t have an immersion blender, you can use a food processor or a blender to make this carrot puree.

How do I store this paleo carrot puree?

You can store the puree in a glass container in the fridge for up to four days or in the freezer for up to 10 months. You can then defrost it by leaving it at room temperature overnight and reheating it.

How can I add more fat?

This recipe doesn’t have too much fat in it besides the fat from the coconut cream. Usually, I combine it with meats, which do have some fat to them. But if you’d like, you can also add a tablespoon of extra virgin olive oil on top for extra nutrients like polyphenols, fat content, and extra flavor.

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There’s nothing cozier than a slow-cooked meal and this paleo slow cooker veal roast brings all the flavor of Fall and Winter. I love making this recipe because it requires minimum effort, and the slow cooker does all the work really.

You can prepare this in the morning, and eat it for lunch or you can prepare it at noon for dinner. You decide when your food will be ready with this dish because you’ll set the time when it will be ready. It’s like having a personal chef, kind of… 😄

For the ingredients

Veal roast: I used a veal roast because it was the only roast I could find the day I wanted to make this dish. You can use any roast for this recipe. Beef, lamb, or pork would be recommended.

Coconut aminos:  I use coconut aminos to add some extra soy sauce-like flavor to this recipe and to replace the Worchester sauce.

Beef Broth: Besides the coconut aminos for flavor, I also added beef broth. This gives the veal roast a nice taste and extra nutrients. You can use any broth of your liking if you don’t have beef broth available.

Tapioca starch: To make sure, the veal didn’t have a watery sauce, I added some tapioca starch which I mixed with some water before I added it to the pot, to prevent clotting. Adding in this mixture created a nice thick sauce.

Spices: I kept it very basic in this recipe when it comes to the spices. Just salt and black pepper are what I used. Because this is a slow cooking recipe, the added carrots, onions and garlic bring out the best taste.

Disclaimer: This post contains affiliate links that help keep this content free.

paleo slow cook veal roast


Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Main Course
Keyword: dairy free, paleo
Servings: 4 servings
Calories: 422kcal



  • Add a the coconut oil to the slow cooker and turn it on to 5 hours on high.
  • Peel the carrots and cut them in half. Peel the shallot onions and add both to the slow cooker together with the garlic.
  • Season the veal roast with salt and pepper, and add it to the slow cooker.
  • In a small bowl, mix the tapioca starch with the water and add it to the slow cooker.
  • Add the coconut aminos and beef broth on top of the veal. Close the slow cooker pot and let it cook.
  • When the veal is ready shred it with a fork and mix with the other ingredients.


Serving: 1serving | Calories: 422kcal | Carbohydrates: 21.5g | Protein: 46.5g | Fat: 17.5g | Fiber: 2g
Tried this recipe?Let us know how it was!

Combine this recipe with some mashed cauliflower, paleo apple sauce, paleo red cabbage, or any of your favorite paleo sides.

paleo slow cook veal roast

This paleo red cabbage with apple recipe is one of my seasonal favorites. I used to have it when I was a kid, and it pairs great with meat such a meatloaf or, as the traditional Belgians eat it, with sausage. This recipe is pretty easy to make, and you don’t need a whole array of ingredients and spices. Just six ingredients, to be specific.

Red cabbage is a nutritious vegetable high in vitamin C, which supports the immune system. And it’s also high in antioxidants which are great to fight off the free radicals our body is exposed to every day from our modern environment.

You can eat this vegetable raw in a salad or even fermented. But to keep it a little less boring, I like to eat it cooked.

For the ingredients

Red cabbage: In this recipe, I used a medium-sized organic red cabbage head.

Red apples: I used organic Jonagold apples. But you can use any other type of red apple you prefer.

Coconut oil: For the coconut oil, I used organic, extra virgin to sear the cabbage and apples before adding in the other ingredients.

Coconut sugar: To give this red cabbage a pleasant sweet taste, I added some coconut sugar. If you want to use another paleo-friendly sweetener, you can also use maple syrup, honey, molasses, or stevia. Make sure to taste after you add some sweetener to decide if you need more or less.

Vinegar: To prevent the red cabbage from losing its beautiful purple color, I added some distilled vinegar.

Water: To prevent the red cabbage from burning to the pot, I added one cup of water. You can choose to add more or less. The water will vaporize the longer you cook the cabbage.

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Paleo red cabbage with apples


Prep Time: 10 minutes
Cook Time: 50 minutes
Course: Side Dish
Cuisine: European
Keyword: dairyfree, glutenfree, paleofriendly
Servings: 6 servings
Calories: 140kcal



  • Remove the outer leaves from the red cabbage. Cut in half and then cut into slices. Set aside.
  • Peel the apples, cut out the core and cut into small squares. Set aside.
  • In a large pot, melt the coconut oil on medium- high heat. Add the cut red cabbage and apples. Let is sear for about a minute.
  • Lower down the heat, add the coconut sugar, vinegar and water and let simmer for 40-50 minutes until soft. Stir inbetween.


Serving: 1serving | Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4.6g | Fiber: 5g
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This easy keto air-fried crispy chicken is a recipe you’ll love if you’re a fan of KFC (Kentucky Fried Chicken). It’s crisp and delicious and a real family pleaser. I used chicken drumsticks in this recipe, but you can also make chicken nuggets with the same recipe. I promise you, if you have little kiddos, they’ll love this!

Now you’re probably wondering how these drumsticks can be crispy. Here’s the magic ingredient: pork rinds! They provide the perfect crunch without the gluten or the extra carbs. This recipe has 0 grams of carbs!

easy keto air-fried crispy chicken

For the ingredients to make this easy keto air-fried crispy chicken

Drumsticks: I used drumsticks that still have the skin on. If you want to make chicken nuggets, you have to use chicken breasts. Just cut them into even squares and replace the drumsticks.

Seasoning: I seasoned the drumsticks before I covered them into the pork rind crumbs. I used extra virgin olive oil, salt, black pepper, paprika powder, garlic powder, and cayenne pepper. You can choose to leave out the cayenne pepper if you don’t like any spiciness in your food.

Pork rinds: To create a crispy layer around the drumsticks, I used pork rinds which I turned into crumbs in a food processor. If you don’t have a food processor, you can put them in a ziplock bag and hit them with a rolling pin to turn them into crumbs. And if you want to skip this process altogether, you can use pre-made pork crumbs.

asy keto air-fried crispy chicken

What to combine this Easy keto air-fried crispy chicken with

You can choose to have these on their own as a zero-carb meal, or you can combine them with some keto-friendly vegetables like salad, spinach, steamed broccoli, etc.

I like to eat this paired with sugar-free, healthy ketchup. Like the one from Hunter and Gather (if you live in Europe) or the one from Primal Kitchen, if you live in the US.

crispy keto chicken

Easy keto air-fried crispy chicken

Prep Time: 8 minutes
Cook Time: 40 minutes
Course: Main Course
Keyword: dairy free, glutenfree, ketogenic, paleo
Servings: 4 drumsticks
Calories: 700kcal


  • Air fryer



  • In a medium-sized bowl, add the olive oil, sea salt, black pepper, paprika powder, garlic powder, and cayenne pepper. Mix everything together with a fork.
  • Add the chicken drumsticks to the mixture and cover them in the seasoning.
  • In a small bowl, whisk the two eggs and add them to the bowl with the seasoned chicken. Mix everything together and set it aside.
  • Put the pork rinds in a food processor and turn them into crumbs. Transfer the crumbs into a medium-sized bowl.
  • Cover each seasoned chicken drumstick in the crumbs and place in the air fryer basket.
  • Air fry the drumsticks for 40 minutes at 180 degrees Celsius, or 355 degrees Fahrenheit.


Serving: 2drumsticks | Calories: 700kcal | Protein: 52g | Fat: 53g | Fiber: -26g
Tried this recipe?Let us know how it was!

More tips for making this recipe

I used a low air frying temperature to prevent the olive oil from burning. If you’d like to use a higher temperature, you can use melted coconut oil instead.

If you don’t have an air fryer, you can still make this recipe. Place the crusted drumsticks on a baking sheet and bake them in the oven for 40 minutes at 180 degrees Celsius or 355 degrees Fahrenheit.

This paleo Panda Express orange chicken recipe is one you’ll love if you’re a big fan of Chinese fast food like me. The chicken has a nice crust on the outside and the sauce tastes just like the original one.

To prepare this recipe I did use an air fryer to fry the chicken. So if you want to prepare this recipe, make sure you have an air fryer available to you.

You can combine this orange chicken with some Konjac Noodles to replace the original noodles, or some cauliflower rice to replace the rice. And if you’re not into having a side, you can just eat this recipe on its own without a side. Whichever way you prefer, this recipe brings out all the Chinese takeaway flavors and is dairy-free and paleo friendly.

paleo panda express orange chicken

For the ingredients

The meat: In this recipe, I used 2 medium-sized chicken breasts. You can also use boneless chicken thighs.

The flour: I used tapioca starch instead of the usual corn starch to cover the chicken in, so it creates that nice crust just like the original panda express orange chicken has. I also used some tapioca starch to thicken the sauce in this recipe.

The spices: For the chicken, I used the basic condiments: salt, pepper, and garlic powder. For the sauce, I used mainly fresh herbs like garlic and ginger to really bring out the flavor. Although this recipe contains some spicy herbs like ginger and chili flakes, it’s not spice at all because the sweetness of the coconut sugar, orange juice, and coconut aminos counter the spiciness.

The orange juice: In this recipe, I used 1/4 cup of a freshly squeezed orange. I prefer using fresh oranges rather than juice from a juice box because the juice boxed orange juices often are concentrated or have added sugar and preservatives.

The coconut aminos: I use coconut aminos instead of soy sauce. Most soy sauce is GMO and can mimic estrogen in the body. A lot of soy sauces also contain MSG (monosodium glutamate) which is a chemical added to enhance flavor. This way you could be tempted into overeating. Coconut aminos taste almost the same as soy sauce and they work as a great healthy natural substitute.

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2-3 servings


For the chicken

– 2 chicken breasts (cut into 1 – 1 1/2 inch squares)
– 1/2 cup tapioca starch
– 1 teaspoon garlic powder
Salt to taste
Black pepper to taste
– 1 egg (whisked)

For the sauce

– 1-2 tablespoons coconut oil
– 4 cloves garlic, minced
– 1/2 teaspoon ginger, minced
– 1/4 teaspoon chili flakes
– 1/2 cup coconut sugar
– 1/4 cup freshly squeezed orange juice
– 1/4 cup white vinegar
– 2 tablespoons coconut aminos
– 2 tablespoons water
– 1 tablespoon tapioca starch
– some spring onion and sesame seeds to garnish (optional)


  1. Season the cut chicken breast with salt and pepper.
  2. In a medium sized bowl, whisk the egg and cover the chicken pieces in it.
  3. In a separate medium sized bowl, add the tapioca starch, salt, black pepper and garlic powder. Mix everything together with a spoon.
  4. Cover the chicken pieces with the tapioca starch mixture and transfer them into the air fryer. Air fry for 15-20 minutes at 350 degrees Fahrenheit or 180 degrees Celsius.
  5. In the meantime prepare the orange sauce: in a large pan or pot, melt the coconut oil on medium-high heat.
  6. Add the minced garlic, minced ginger and chili flakes. Cook for a few minutes and add the coconut sugar, orange juice, vinegar, soy sauce, water and tapioca starch in listed order. Lower down the heat and let simmer for a few minutes. You’ll notice to sauce will thicken over time.
  7. Add the fried chicken to the sauce and serve with Konjac noodles or any of your favourite sides. Garnish with some spring onion and sesame seeds.


1 serving: 1/3 of total recipe (konjac noodles not included)  | Calories: 348.6 kcal | Carbohydrates: 50g | Protein: 20g | Fat: 8g | Fiber: 3g