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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
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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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KETO MEATBALLS IN TOMATO SAUCE

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keto meatballs in tomato sauce

These keto meatballs in tomato sauce are one of my family’s regulars. It’s easy to prepare (even with kids), it tastes delicious and it’s full of nutrients. One portion has a total of 8 grams of net carbs.

I used to make tomato sauce with a bechamel sauce, made with flour, to prepare the tomato sauce. Ever since I went gluten-free and low carb, I needed to find a way to make a tomato sauce that was nice and thick but also tasted good of course.

You can use regular tomato sauce without added sugars to make it really really simple, but I’m a foodie, so for me, I like to add in some extra vegetables and spices.

keto meatballs in tomato sauce

For the ingredients

Ground beef: I like to use organic grass-fed, grass-finished ground beef because this meat is free of antibiotics and hormones and it’s higher in nutrients. But you can use any of your preferred ground meats such as pork, chicken, lamb, etc.

Coconut oil: I used coconut oil to sautee the onion, garlic, and bell pepper. You can use any of your preferred healthy cooking fats.

Chopped tomatoes: For the tomato sauce I used organic chopped tomatoes from a can. You can also use any other tomato sauce without added sugars. Make sure to check the ingredient list. It should only have tomatoes listed.

The spices: I like to use the basics like salt and pepper but also cumin, paprika powder, and dried oregano. These spices taste so good combined with ground meats and tomato sauces.

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

Tips for making the keto meatballs in tomato sauce

I used an air fryer to prepare the meatballs. If you don’t have an air fryer, you can just bake them in a pan with some coconut oil until they start to brown. To get them nicely baked on the inside, you can let them simmer in the tomato sauce for a few minutes before serving.

To blend the tomato sauce I used an immersion blender. If you don’t have an immersion blender, you can also transfer the tomato sauce to a regular blender and then transfer it back into the pot.

keto meatballs in tomato sauce

KETO MEATBALLS IN TOMATO SAUCE

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Prep Time: 8 minutes
Cook Time: 20 minutes
Course: Dinner
Keyword: dairy free, ketogenic, paleo
Servings: 4 people
Calories: 521kcal

Equipment

  • Air fryer
  • Immersion blender

Ingredients

For the sauce

For the meatballs

Instructions

Start by preparing the sauce

  • In a large pot, melt the coconut oil on medium to high heat.
  • Saute the onion, garlic, and bell pepper and stir.
  • Add the chopped tomatoes, salt, pepper, ground cumin, paprika powder, and dried oregano. Stir, lower the heat and let simmer.

In the meantime prepare the meatballs.

  • Season the ground beef with the listed spices. Mix and shape into balls.
  • Air fry the meatballs for 15 minutes in the air fryer at 180 Celsius or 355 Fahrenheit.

To finish

  • Mix the tomato sauce with an immersion blender until you have a smooth thick sauce without pieces.
  • Transfer the air-fried meatballs into the tomato sauce.

Nutrition

Serving: 1portion | Calories: 521kcal | Carbohydrates: 11g | Protein: 55g | Fat: 27g | Fiber: 3g | Vitamin A: 64IU | Vitamin C: 53mg | Calcium: 8mg | Iron: 34mg
Tried this recipe?Let us know how it was!

Have you tried this recipe or do you have any question? Please let me know in the comment section.

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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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dinner

PALEO RED CABBAGE WITH APPLE

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Paleo red cabbage with apples

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.

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

Paleo red cabbage with apples

PALEO RED CABBAGE WITH APPLES

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

Ingredients

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4.6g | Fiber: 5g
Tried this recipe?Let us know how it was!
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dinner

EASY KETO AIR-FRIED CRISPY CHICKEN

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crispy keto chicken

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

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

Equipment

  • Air fryer

Ingredients

Instructions

  • 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.

Nutrition

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.

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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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