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PALEO AIR FRIED SALMON

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paleo air fried salmon

This paleo air-fried salmon recipe is so easy to prepare and tastes absolutely delicious. It’s perfect for when you want a quick easy dinner that is nutritious and tastes great.

The tricky thing about preparing salmon in the air fryer is that it can turn out to dry. The key, in this case, is not to overcook the salmon. In this recipe, I only fried the salmon for seven minutes and it turned out perfect.

paleo air fried salmon

The ingredients needed for this paleo air fried salmon recipe

Salmon filets: When choosing salmon, I prefer to go for a wild-caught salmon. Wild-caught salmon is higher in omega 3 and lower in omega 6 compared to farm-raised salmon.

Extra virgin olive oil: to add some extra healthy fat to use in the air fryer, I added one tablespoon of extra virgin olive oil into the seasoning mixture.

Garlic: organic fresh cloves, minced or cut into small pieces. You can also substitute this with garlic powder; in that case use 1 tablespoon.

Ginger: organic, fresh, cut into small pieces. You can substitute fresh ginger with ground ginger. In that case use 1 teaspoon.

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.

Chili flakes: organic crushed red pepper chili flakes.

Honey: to give this salmon a nice sweet taste, I used organic raw honey. If you don’t like honey, you can substitute it with coconut sugar or erythritol.

Nut topping: for extra flavor and nutrients, I added in some crushed nuts such as pistachios, pine nuts, and walnuts on top of the salmon. You can leave this out if you’d like.

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

paleo air fried salmon

PALEO AIR FRIED SALMON

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Prep Time: 5 minutes
Cook Time: 7 minutes
Course: Dinner
Keyword: dairyfree, paleofriendly
Servings: 4 servings
Calories: 353kcal

Ingredients

Optional for nut topping

Instructions

  • Add all the listed ingredients (except for the salmon filets) into a large ziplock bag and mix.
  • After the ingredients are mixed, add the salmon filets and let them rest for 10 minutes up to an hour or overnight in the fridge.
  • In the meantime prepare the nut topping (this step is optional). Add the listed nuts into a food processor and mix until ground. Add the ground nuts on top of the seasoned salmon.
  • Place the seasoned salmon (optional together with the nut topping) in the air fryer and fry for 7 minutes at 200 degrees Celcius / 390 degrees Fahrenheit.
  • Combine with your favorite sides.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 17g | Protein: 33g | Fat: 14g
Tried this recipe?Let us know how it was!
paleo air fried salmon

Can I still make this recipe without an air fryer?

Yes. If you don’t have an air fryer, you can bake the salmon in the oven for 20 minutes at 370 degrees Fahrenheit or 190 degrees Celcius, in a tin foil boat.

Can I make this recipe keto?

Yes! The only ingredient that isn’t keto-friendly in this recipe is honey. So to make this recipe keto, just replace the honey with erythritol instead.

What can I eat with this paleo air fried salmon?

You can pair it with any of the paleo sides of your liking. I like to eat it with cauliflower rice, lettuce, and some avocado oil mayonnaise. You can also pair it with paleo carrot purree or green asparagus to give you some examples.

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dinner

PALEO CARROT PUREE

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Paleo carrot puree

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

PALEO CARROT PUREE

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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Fiber: 4.5g
Tried this recipe?Let us know how it was!
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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dinner

PALEO SLOW COOKER VEAL ROAST

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paleo slow cook veal roast

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.

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paleo slow cook veal roast

PALEO SLOW COOKER VEAL ROAST

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

Ingredients

Instructions

  • 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.

Nutrition

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

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dessert

PALEO NUTELLA ICE CREAM

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paleo nutella ice cream

This paleo Nutella ice cream is so delicious and creamy you’ll enjoy a nice scoop of ice cream without the unnecessary, unhealthy additives because this recipe is made with only natural ingredients.

My 4-year-old daughter loves anything made out of chocolate, and I was thinking about making dairy-free ice cream but with a twist of hazelnut flavor in it. With just six simple ingredients, you can make a delicious bowl of joy. I could name this recipe paleo chocolate hazelnut ice cream, but it reminded me of that famous Nutella flavor once I tasted it. So that’s how this Nutella ice cream came into existence.

This ice cream is dairy-free, paleo-friendly, and full of flavor.

For the ingredients:

The creamer: To make this ice cream dairy-free, I used coconut cream instead of heavy cream. In combination with the other ingredients, this ice cream doesn’t taste like coconut at all.

Raw cacao powder: Raw cacao powder is unsweetened and in the purest form. This way, you can avoid any extra additives that are often found in most chocolate.

Hazelnut butter: I used hazelnut butter to give this recipe its signature Nutella flavor. When choosing a nut butter, always check the ingredient list to ensure the only ingredient is the specific nut. For hazelnut butter, only hazelnuts should be listed in the ingredient list. Nothing more. You’ll often find nut butter with added oils like sunflower oil, canola oil, palm oil or soybean oil, and even sugar. You’ll want to avoid these since they can cause inflammation in the body.

Maple Syrup: I used maple syrup as a sweetener in this ice cream recipe. A quick tip on buying maple syrup: the darker, the more mineral content it has and the more health benefits you’ll get from eating it. Previously there was a grading system for maple syrup A-D (D was the purest form). All maple syrup is an A grade, so the best way to decide which one will benefit you most is to check the color.

To add in extra flavor: When I started preparing this recipe, I used the first four listed ingredients, but after I tasted it, I felt like something was missing. When I added in some vanilla extract and salt, it made all the difference in taste. So I would definitely include these in making this recipe.

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Tips on how to make and store this paleo nutella ice cream

When you prepare this ice cream in an ice cream maker, you can transfer it to a freezer container and store it in the freezer. Let the ice cream sit on the counter 15-20 minutes before eating so it can thaw.

If you don’t have an ice cream machine, you can still make this ice cream. However, instead of transferring the prepared mixture into an ice cream maker, you’ll transfer the mixture into a freezer container that is already frozen in advance. Once you transfer the mixture, you will churn the ice cream with a spoon or spatula, 45 minutes after placing it in the freezer and then every 30 minutes.

When you make homemade ice cream, there’s always a change of the ice cream crystalizing. Therefore, it’s essential to store the ice cream in a closed-off container to prevent this. You can also add some MCT oil to the mixture, which also helps keep the ice cream soft.

PALEO NUTELLA ICE CREAM RECIPE

paleo nutella ice cream

PALEO NUTELLA ICE CREAM

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Prep Time: 10 minutes
Resting time: 1 hour
Course: Dessert
Keyword: dairy free, glutenfree, paleo
Servings: 14 scoops

Ingredients

Instructions

  • In a medium-sized pot, add the coconut cream, raw cacao powder, and hazelnut butter and heat the mixture for 5-10 minutes to medium-sized heat until you have chocolate milk-like liquid.
  • Pour the mixture in separate a large bowl, add the maple syrup, vanilla extract and salt and let it cool to room temperate.
  • Once the mixture is cooled off, you can use an ice cream maker to make the ice cream. If you don’t have an ice cream maker, you can pour the mixture in an already frozen empty freezer container, place it in the freezer, and churn the mixture with a spoon after 45 minutes and every 30 minutes after.
Tried this recipe?Let us know how it was!

NUTRITION

1 serving: 1 scoop | Calories: 138 kcal | Carbohydrates: 8.5g | Protein: 4g | Fat: 19g | Fiber: 0g

Have you tried this recipe? I’d love to know what you think by leaving me a comment.

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bread

DAIRY FREE KETO BAGELS

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dairy free keto bagels

Bread, and in particular bagels was something I knew was going to be really challenging to leave out of my diet when I first started on the ketogenic lifestyle. These dairy-free keto bagels made the transition to leave the carbs behind a lot easier. With only 2 grams of net carbs per bagel, you can enjoy having bagels and stay in ketosis! These are also perfect to have on a paleolithic diet.

I like to eat these bagels with a beef burger and use them as a substitute for a burger bun. You can also eat them with some cream cheese (on keto), smoked salmon, guacamole, and some red onion or any other of your preferred toppings. That makes an easy healthy gluten-free lunch on the go.

For the ingredients

The flour: I used mainly almond flour as a basis. I then added chia seeds, xanthan gum, and baking soda, which helps to thicken the dough, keep it dense and let it rise.

The psyllium husk: I added in ground psyllium husk to give the bagel a nice dense texture and to prevent it from falling apart. Psyllium husk is also a great source of fiber. Make sure you use ground psyllium husk.

The spices: I used mainly salt and garlic powder to give these bagels a nice flavor. But if you’d like to mix things up you can also add in some Italian spices or any other herbs you’d like.

To top things off: I like to use sesame seeds to top off the bagels. But again, you can be creative with this and use other topping such as everything but the bagel seasoning or poppy seeds.

How to make your own everything but the bagel seasoning

Mix together the following ingredients to create around one cup of seasoning:

– 4 tablespoons poppy seeds
– 3 tablespoons dried onion flakes
– 2 tablespoons black sesame seeds
– 3 tablespoons dried minced garlic
– 3 tablespoons flaked sea salt
– 4 tablespoons white sesame seeds

DAIRY FREE KETO BAGELS RECIPE

3-4 bagels

INGREDIENTS

– 1 1/2 cup almond flour
– 1 tablespoon chia seeds
– 1/2 tablespoon garlic powder
– 3/4 teaspoon xanthan gum
– 3/4 teaspoon baking soda
– 1/4 teaspoon salt
– 3 tablespoon ground psyllium husk
– 1 egg (whole)
– 3 egg whites
– 1/2 cup lukewarm water
– sesame seeds to sprinkle on top of the bagels

INSTRUCTIONS

  1. Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line out a parchment paper on a baking sheet.
  2. In a large bowl, mix together the almond flour, chia seeds, garlic powder, xanthan gum, baking soda, salt and ground psyllium husk.
  3. In a separate bowl, whisk the egg and the egg whites together.
  4. Add the egg mixture to the flour mixture and mix everything together with a spatula. Add the water and mix until you have a nice dough.
  5. Put the dough in a piping bag (or freezer bag) and cut off the tip.
  6. Pipe out the batter in circles on a baking sheet. (Depending on how big you make the bagels you can get 3-4 bagels out of this batter.)
  7. Sprinkle some sesame seeds on top of the bagels.
  8. Bake the bagels in the preheated oven for 25-30 minutes.
  9. Remove the bagels from the oven and let them fully cool before eating.

NUTRITION

1 serving: 1 bagel (out of 4 bagels out of this recipe)| Calories: 136 kcal | Carbohydrates: 13g | Protein: 7g | Fat: 7g | Fiber: 11g

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dinner

PALEO APPLE SAUCE

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paleo apple sauce

This home made paleo apple sauce is so delicious you’ll never want to buy a canned one again! Plus, it’s so easy to prepare with a minimum amount of ingredients.

Apple sauce is one of my kiddo’s favourite, and honestly mine too. I grew up with this. I’m Belgian, and here we combine this with meat such as chicken, meat stew or meatloaf. This may sound weird, it definitely was to my husband (who is Cuban) and never heard or seen of this in his life. So maybe you’ll want to try that European custom.

I usually have this apple sauce on days I’m increasing my carb intake and it works as a great side dish.

For the ingredients

The apples: I used fresh apples from my local grocery store. I’m making this recipe in September, which is the best time to buy and eat apples. Yay, Fall vibes!

The sweetener: I used a tablespoon of coconut sugar to sweeten up the apple sauce a little bit, because the apples I bought were rather on the sour side. If you don’t have coconut sugar, you can also use a tablespoon of maple syrup or honey. But you can easily leave this out if you don’t want to add in any extra sugar.

The cooking oil: I used extra virgin coconut oil, to cook the apples with.

Want to add in some extra ‘Fall Spices’? You can add in some cinnamon, which also pairs great with apples.

PALEO APPLE SAUCE RECIPE

4 servings

INGREDIENTS

– 8 medium sized red apples
– 1 tablespoon coconut sugar
– 1 tablespoon coconut oil
– 1 cup water

INSTRUCTIONS

  1. Start by peeling the apples and cut them into smal pieces.
  2. Add 1 tablespoon of coconut oil to a medium sized pot on medium to high heat.
  3. Once the oil is melted, add the cut apple. Let is cook for about 1-2 minutes and add half of the water and the coconut sugar.
  4. Lower the heat and let is simmer until the apple pieces start to ‘melt’.
  5. Once the apple pieces are fully cooked, mix everything with an immersion blender (or blend in a blender).

Disclaimer: This post contains affiliate links which helps keep this content free.

NUTRITION

Serving: 1/2 cup | Calories: 231 kcal | Carbohydrates: 53g | Protein: 1g | Fat: 4g | Fiber: 9g

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