Nom Nom Paleo® https://nomnompaleo.com/ Trusted, flavor-packed Paleo and gluten-free recipes made simple. Tue, 31 Mar 2026 20:50:23 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://nomnompaleo.com/wp-content/uploads/2016/12/cropped-NomNomPaleoBlogIcon-32x32.png Nom Nom Paleo® https://nomnompaleo.com/ 32 32 Nom Nom Paleo® false Nom Nom Paleo® podcast Nom Nom Paleo® https://nomnompaleo.com/wp-content/plugins/powerpress/rss_default.jpg https://nomnompaleo.com April 2026 Cooking Challenge https://nomnompaleo.com/april-2026-cooking-challenge https://nomnompaleo.com/april-2026-cooking-challenge#respond Wed, 01 Apr 2026 07:04:00 +0000 https://nomnompaleo.com/?p=46130 Welcome to the Nom Nom Paleo monthly cooking challenge—a culinary adventure designed to get you excited to get in the…

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Welcome to the Nom Nom Paleo monthly cooking challenge—a culinary adventure designed to get you excited to get in the kitchen!

A cartoon Michelle Tam is in a living room overlooking a green forest as she announces the April 2026 Nom Nom Paleo Cooking Challenge.

Once a month, I’ll feature three recipes that you can choose from. Pick ONE of the recipes, cook it, take a photo of it, submit it, and you might win a prize! I bet you were gonna cook one of these recipes anyways!

How to participate!

Choose ONE of these recipes to cook:

A cartoon Michelle is surrounded by pictures of the three recipes for the April 2026 Nom Nom Paleo Cooking Challenge.

Take a picture of the finished dish and email it!

Email the photo to cookingchallenge@nomnompaleo.com with the recipe name as the subject line by 11:59 pm PT on April 30, 2026!

Wait to see if you win!

We’ll pick one winner the following week, contact them via email, and send a $100 Amazon gift certificate to the winner!

Need more deets?

Visit the Nom Nom Paleo’s Cooking Challenge home page for full details and a list of FAQs.

Here are the Official Contest Rules.

A cartoon Michelle Tam in a red apron has a word bubble that says,"Good luck and happy cooking!"

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]]> https://nomnompaleo.com/april-2026-cooking-challenge/feed 0 March 2026 Cooking Challenge https://nomnompaleo.com/march-2026-cooking-challenge https://nomnompaleo.com/march-2026-cooking-challenge#respond Sun, 01 Mar 2026 06:25:00 +0000 https://nomnompaleo.com/?p=45978 Welcome to the Nom Nom Paleo monthly cooking challenge—a culinary adventure designed to get you excited to get in the…

The post March 2026 Cooking Challenge appeared first on Nom Nom Paleo®.

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Welcome to the Nom Nom Paleo monthly cooking challenge—a culinary adventure designed to get you excited to get in the kitchen!

A cartoon Michelle Tam is announcing the March 2026 Nom Nom Paleo Cooking Challenge.

Once a month, I’ll feature three recipes that you can choose from. Pick ONE of the recipes, cook it, take a photo of it, submit it, and you might win a prize! I bet you were gonna cook one of these recipes anyways!

How to participate!

Choose ONE of these recipes to cook:

A cartoon Michelle Tam is announcing the three recipes for the March 2026 cooking challenge: chicken lettuce wraps, Korean Short Ribs, and Chocolate Dipped Pistachio Cookies.

Take a picture of the finished dish and email it!

Email the photo to cookingchallenge@nomnompaleo.com with the recipe name as the subject line by 11:59 pm PT on March 31, 2026!

Wait to see if you win!

We’ll pick one winner the following week, contact them via email, and send a $100 Amazon gift certificate to the winner!

Need more deets?

Visit the Nom Nom Paleo’s Cooking Challenge home page for full details and a list of FAQs.

Here are the Official Contest Rules.

A cartoon Michelle Tam in a red apron has a word bubble that says,"Good luck and happy cooking!"

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]]> https://nomnompaleo.com/march-2026-cooking-challenge/feed 0 Easy Ground Beef and Potato Skillet (Packed with Veggies!) https://nomnompaleo.com/ground-beef-and-potato-skillet https://nomnompaleo.com/ground-beef-and-potato-skillet#comments Tue, 10 Feb 2026 04:00:05 +0000 https://nomnompaleo.com/?p=45886 If you grew up eating Hamburger Helper, this ground beef and potato recipe will feel instantly familiar—but it’s made entirely…

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If you grew up eating Hamburger Helper, this ground beef and potato recipe will feel instantly familiar—but it’s made entirely with real, recognizable ingredients. It’s a wholesome, naturally gluten-free, and budget-friendly dinner that delivers all the cozy comfort of the boxed classic without the mystery packets.

An overhead shot of the finished skillet ground beef and potatoes dish, ready to serve.

I don’t know about you, but I’m all for easy and fast home cooked meals that won’t sap my energy, break my bank account, and still tastes amazing. Luckily, this recipe ticks all those boxes and then some.

What makes this one-skillet meal a weeknight hero is how much flavor and nutrition you get with almost zero prep. Tomato paste, Magic Mushroom Powder, and nutritional yeast layer in deep umami, while a creamy (but dairy-free) sauce brings everything together right in the pan. This recipe leans on frozen mixed vegetables and frozen hash browns, so there’s no washing and no chopping—just open the bags and dump them in.

Right before serving, I stir in a handful of fresh baby spinach for a punch of color and extra nutrients. It wilts instantly and makes the whole skillet look brighter and fresher without adding any extra work. The whole thing is on the table in 45 minutes or less, all in one pan, and the leftovers reheat beautifully and taste even better the next day.

Why this ground beef and potato skillet works

This recipe is built for real life. Everything cooks in one pan, there’s no oven involved, and the ingredient list is short and practical. Frozen vegetables and hash browns save time (no washing or cutting involved!), while the shredded potatoes naturally thicken the sauce as they cook. Win-win!

It’s hearty, forgiving, and deeply satisfying—exactly what you want on a busy weeknight when you still want to feed yourself (or your family) well.

A wholesome, real-food take on hamburger helper

At its core, Hamburger Helper is about ground beef, a hearty starch, and a savory sauce. This version keeps that comforting framework, but swaps in potatoes instead of pasta or rice and layers flavor using real ingredients instead of seasoning packets.

The shredded potatoes cook quickly and help thicken the sauce, making this dish naturally gluten-free while still delivering that nostalgic, homey vibe.

Ingredients

An overhead look of the raw ingredients to make an easy one-skillet ground beef and potatoes recipe that is a wholesome remake of Hamburger Helper.
  • Avocado oil: Used for browning the onion and beef. Any neutral, high-heat cooking fat works here.
  • Yellow onion: This is the only ingredient you need to chop. It adds sweetness and depth as it cooks down with the beef. (Feel free to use any type of onion in place of yellow if you don’t have it.)
  • Lean ground beef (90/10): Hearty, satisfying, and budget-friendly. Lean beef keeps the skillet from getting greasy, but feel free to drain off the fat if you use a fattier ground beef. Yes, you can sub ground turkey, ground chicken, or even ground pork for the ground beef.
  • Tomato paste: A small amount goes a long way here. It adds richness and helps build that deep, savory base.
  • Magic Mushroom Powder: My signature seasoning is where a lot of the umami comes from. Remember, you can make it yourself or buy MMP online. If you don’t have it, you can season simply with kosher salt and freshly ground black pepper.
  • Italian herb blend: Adds a subtle herbaceous background note, but the dish is still delicious without it.
  • Garlic: Just enough to boost flavor without overpowering the rest of the skillet. Of course you can add more if you like!
  • Full-fat coconut milk: Creates a creamy, dairy-free sauce. Don’t worry—the finished dish doesn’t taste coconut-y. I’ve also used unflavored Nutpods and it works great. I haven’t tried almond milk but I think it might be a little too thin. If you tolerate dairy, feel free to use cow’s milk.
  • Chicken bone broth or stock: Adds savory depth and helps thin the sauce so everything cooks evenly.
  • Nutritional yeast: Brings a cheesy, savory flavor without dairy and helps round out the sauce.
  • Frozen mixed vegetables: Total weeknight hero. Any blend works here—peas and carrots, California blend, or classic mixed vegetables. No thawing, washing, or chopping required.
  • Frozen shredded potatoes (hash browns): These cook quickly and help thicken the sauce naturally as the skillet simmers. Look for ones made with just potatoes (or potatoes and salt). Also, no need to thaw or drain—just grab the bag from the freezer and pour it in! (Yes, you can also shred up a pound of peeled Yukon Gold potatoes if you don’t have hash browns.)
  • Baby spinach: Stirred in at the very end for a pop of color and extra nutrients. It wilts instantly and requires no washing or chopping.
  • Freshly ground black pepper

How to make this ground beef and potato skillet

Brown the beef

Heat a large, deep 12-inch skillet over medium-high heat. When the pan is hot, swirl in the avocado oil. Add the onion and cook until softened, about 3 minutes.

Four sequential photos that show someone in a blue apron adding avocado oil to a large skillet, followed by some diced onions.

Add the ground beef…

Someone in a blue apron is adding two packages of raw ground beef to a large gray skillet filled with sautéed diced onions.

…and cook, breaking it up with a spatula, until no longer pink and most of the liquid has cooked off, about 6 to 8 minutes.

A closeup of ground beef and onions in a large gray skillet cooked until the beef is no longer pink.

Build flavor

Next, stir in the tomato paste, Magic Mushroom Powder (or salt and pepper), Italian herb blend (if using), and garlic.

Four sequential photos that show someone in a blue apron seasoning cooked ground beef and diced onions in a gray skillet with tomato paste, Magic Mushroom Powder, Italian seasoning, and minced garlic.

Cook for about one minute, or until fragrant.

A closeup of the seasoned ground beef and onions before the vegetables and sauce are added to the skillet.

Mix and add the sauce

In a large measuring cup or bowl, whisk together the chicken bone broth, coconut milk, and nutritional yeast until smooth.

Four sequential photos that show someone mixing the sauce in a 2-cup Pyrex measuring cup by adding chicken broth, coconut milk, and nutritional yeast and whisking until uniform.

Pour the sauce into the skillet…

Pouring the dairy-free sauce into a large skillet filled with cooked and seasoned ground beef and diced onions.

…scraping up any browned bits from the bottom.

Add frozen vegetables and potatoes

Add the bag of frozen mixed vegetables and frozen shredded potatoes directly to the skillet (do not thaw).

Adding an open package of frozen mixed vegetables into the skillet with ground beef, onions, and a dairy-free sauce.
Adding an open package of frozen hash browns into the skillet with seasoned ground beef, diced onions, dairy-free sauce, and mixed frozen vegetables.

Stir well to coat everything in the sauce.

Mixing the contents of the skillet well with a red silicone spatula to integrate the frozen vegetables with the sauce and beef.

Bring to a simmer, then cover briefly

Increase the heat to high and cook, stirring occasionally, until the mixture comes to a steady simmer.

A closeup of the combined veggies, ground beef, and shredded potatoes in a large gray skillet before the lid is put on and the skillet is brought to a simmer.

Reduce the heat to medium or medium-low, or just enough to maintain a simmer. Cover the skillet and cook for 6 to 8 minutes, stirring once halfway through, or until the potatoes are tender and the frozen veggies are cooked through.

Placing a lid on top of a skillet filled with ground beef, potatoes, and frozen vegetables so it can cook evenly.

Uncover and thicken

Remove the lid and continue to simmer uncovered for about 5 minutes, stirring occasionally, until the sauce reduces and thickens to a saucy consistency.

A closeup of the ground beef, shredded potatoes, and mixed vegetables after it has finished cooking.

Finish with spinach

Add the baby spinach…

Adding fresh baby spinach to a skillet filled with cooked ground beef, potatoes, and mixed vegetables.

…and stir just until wilted, about 1 to 2 minutes.

A closeup of the ground beef, potato, and mixed vegetable skillet with the baby spinach wilted and fully mixed in.

Taste and adjust as needed

Grind some freshly ground pepper on top and mix it in.

A smiling Asian woman in glasses and braids is adding freshly cracked black pepper from a pepper mill into a large gray skillet with cooked ground beef, shredded potatoes, and mixed vegetables.

Take a bite of the finished dish and adjust seasoning, with extra Magic Mushroom Powder or salt, if needed.

An Asian woman in glasses and braids is tasting a bite from a skillet filled with ground beef, shredded potatoes, and veggies.

Serve

Remove from heat and serve hot.

A closeup look of a skillet filled with ground beef, shredded potatoes, and mixed veggies in a savory, gluten-free and dairy-free sauce.

Storage, Reheating, and Make-Ahead Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 4 months.
  • Reheat gently on the stovetop or in the microwave. (I like to store my leftovers as single servings in my 2.5-cup square Anyday microwave bowls and zap ’em when I need a fast protein-and veggie-packed meal.)
  • The sauce thickens slightly as it cools and tastes even better the next day.
  • Add a splash of broth if reheating on the stovetop.

More easy ground beef dinners

If you like this recipe, you’ll love other simple, weeknight-friendly ground beef meals on Nom Nom Paleo — especially one-pan dinners and comfort food made with real ingredients.

An overhead shot of the finished skillet ground beef and potatoes dish, ready to serve.
Print

Easy Ground Beef and Potato Skillet

If you grew up eating Hamburger Helper, this ground beef and potato recipe will feel instantly familiar—but it’s made entirely with real, recognizable ingredients. It’s a wholesome, naturally gluten-free, and budget-friendly dinner that delivers all the cozy comfort of the boxed classic without the mystery packets.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 441kcal
Author Michelle Tam

Equipment

Ingredients

  • 1 tablespoon avocado oil or other high temperature cooking oil
  • 1 medium yellow onion diced
  • 2 pounds lean ground beef 90/10 works great
  • 2 tablespoons tomato paste
  • 2 teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt
  • 1 teaspoon Italian herb blend optional
  • 3 garlic cloves, minced
  • 1 cup chicken broth or bone broth
  • 1 cup full-fat coconut milk
  • 3 tablespoons nutritional yeast
  • 16 ounces frozen mixed vegetables
  • 16 ounces frozen hashed browns or peeled and shredded Yukon Gold potatoes
  • 5 cups baby spinach
  • Freshly ground black pepper to taste

Instructions

  • Heat a large, deep 12-inch skillet over medium-high heat. When the pan is hot, swirl in the avocado oil. Add the onion and cook until softened, about 3 minutes.
  • Add the ground beef and cook, breaking it up with a spatula, until no longer pink and most of the liquid has cooked off, about 6 to 8 minutes.
  • Next, stir in the tomato paste, Magic Mushroom Powder (or salt and pepper), Italian herb blend (if using), and garlic. Cook for about one minute, or until fragrant.
  • In a large measuring cup or bowl, whisk together the chicken bone broth, coconut milk, and nutritional yeast until smooth. Pour the sauce into the skillet, scraping up any browned bits from the bottom.
  • Add the bag of frozen mixed vegetables and frozen shredded potatoes directly to the skillet (do not thaw). Stir well to coat everything in the sauce.
  • Increase the heat to high and cook, stirring occasionally, until the mixture comes to a steady simmer. Reduce the heat to medium or medium-low, or just enough to maintain a simmer. Cover the skillet and cook for 6 to 8 minutes, stirring once halfway through, or until the potatoes are tender and the frozen veggies are cooked through.
  • Remove the lid and continue to simmer uncovered for about 5 minutes, stirring occasionally, until the sauce reduces and thickens to a saucy consistency.
  • Add the baby spinach and stir just until wilted, about 1 to 2 minutes.
  • Grind some freshly ground pepper on top and mix it in. Take a bite of the finished dish and adjust seasoning, with extra Magic Mushroom Powder or salt, if needed. Remove from heat and serve hot.

Video

Notes

  • Frozen vegetables and hash browns go straight from the freezer—no washing, no chopping, no squeezing.
  • Don’t squeeze shredded potatoes; their natural starch helps thicken the sauce.
  • The finished  dish should look saucy, not dry.
  • Leftovers reheat beautifully and thicken a bit more overnight.

Nutrition

Calories: 441kcal | Carbohydrates: 29g | Protein: 41g | Fat: 19g | Fiber: 6g | Sugar: 2g

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]]> https://nomnompaleo.com/ground-beef-and-potato-skillet/feed 3 2025 Holiday Gift Guide https://nomnompaleo.com/nnp-holiday-gift-guide https://nomnompaleo.com/nnp-holiday-gift-guide#comments Fri, 21 Nov 2025 03:54:54 +0000 https://nomnompaleo.com/?p=31560 It’s time for my 2025 Holiday Gift Guide, where I list all of my favorite things! If you’ve got cooks, moms,…

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It’s time for my 2025 Holiday Gift Guide, where I list all of my favorite things! If you’ve got cooks, moms, dads, health nuts, food lovers, and gadget lovers in your circle of friends and family, these gifts are sure to pamper and please them!

A collage of items from the 2025 Nom Nom Paleo Holiday Gift Guide.

Table of Contents

A gift guide for folks like me!

Yep—it’s that time of year again! As loyal Nomsters know, every year I write up an epic holiday gift guide filled with items I’ve purchased, tested, and 100% endorse.

That’s right: this isn’t a sponsored post and nothing in this article was given to me for free, so you can feel confident that I love every single thing on this list. In fact, there are many repeats on this list (some I’ve owned for 10+ years!) from previous years’ gift guides because I’ve found them to be time-tested, reliable, and the best gifts year after year.

Got someone on your list who loves to cook, hoards gadgets, collects cookbooks, eats voraciously (but healthily), exercises at home, and/or could stand to indulge in some self care (i.e., someone going through perimenopause)? Then you’ll be sure to find the perfect present in my holiday gift guide!

Gifts for Nomsters

For starters, if your pals love cooking along with my blog recipes, they’ll love my three New York Times best selling cookbooks and Nom Nom Paleo spice blends!

Nom Nom Paleo: Let’s Go!

The cover of Nom Nom Paleo: Let's Go! cookbook.

Our latest New York Times bestselling cookbook is sure to delight your favorite Nomster. Henry and I poured our blood, sweat, and tears into this one and think it’s our best cookbook yet. In fact, it has close to 900+ 5-star Amazon reviews and a starred review in Publishers Weekly!

You can buy our cookbook wherever books are sold!

Oh, and don’t forget to complete the trilogy by purchasing our first two cookbooks, Nom Nom Paleo: Food For Humans and Ready or Not!

Nom Nom Paleo Spice Blends

The gift set of Nom Nom Paleo spice blends.

I LOVE my Nom Nom Paleo Spice Blends and I use them in place of salt in everything I cook! All four are incredibly versatile; I use them to flavor chicken, beef, steak, pork chops, fish, shrimp, veggies, stir-fries, rice—you name it! Also, they’re now award-winning because my Spicy Sichuan Powder won two 2023 Scovie Awards!

All our spice blends are available on Amazon and you can buy them directly from The Spice Lab! The Nom Nom Paleo Spice Blends gift set is a Nomster favorite!

Psst! The gift set is currently a Black Friday Sale on Amazon right now and the cheapest I’ve seen it!

Gifts for Cooks

Anyday Bowls

Four Anyday square microwave dishes with lids.

Anyday microwave cookware are the one kitchen purchase that I have used EVERY SINGLE day since I bought them. These durable, all-glass bowls have transformed the way I view and use my microwave—it’s now an essential cooking appliance rather than just a boring box that reheats leftovers.

Why are Anyday Bowls so amazing?

  • The bowls and lids are made of glass—an extremely durable, heat-resistant borosilicate.
  • The lids feature a platinum-grade silicone rim so they form an airtight, leakproof seal. Each lid also has a silicone knob that can be pulled up to create a vent when you’re microwaving. This way, the food can steam and cook in the bowls and not explode!
  • All the bowls are dishwasher-, freezer-, and oven-safe as well. That means you can cook in them, store leftovers in them, and toss them in the dishwasher when you’re done!
  • Believe it or not, the stainless metal around the edge of the lid is A-OK for the microwave oven! It’s specially designed to be microwave compatible because the metal is rounded and won’t spark.

Which Anyday Bowls are my favorite?

Psst! You can save up to 50% off Anyday bowls during their Black Friday Sale!

JOC Goods

A cute tartar dressing bottle chopstick rest from JOC Goods.

My friend Nami, the powerhouse behind the amazing Just One Cookbook recipe blog, just launched an online Japanese tableware and kitchenware shop, JOC Goods!

Nami has impeccable taste and she’s curated an amazing collection of handcrafted products from small kilns and artisan workshops across Japan. Even though I went to Japan this past summer, I didn’t even know where to begin to buy kitchenware. But when you browse JOC Goods, it’s like your Japanese BFF (Nami!) who loves cookware and tableware hand-picked the best items for you to shop!

I mean, how can you go wrong gifting an adorable tartar sauce bottle chopstick rest (or any of the other super cute chopstick rests)?!?!

Check out all the cool stuff HERE.

OXO Obsidian 12-Inch Carbon Steel Pan

A black Oxo obsidian 12-inch carbon steel pre-seasoned skillet.

Carbon steel cooks like cast iron but is lighter and faster to heat up. Owen left me his OXO carbon steel pan to take care of while he is studying abroad this year and I have fallen in love. I love the Obsidian line because it is sturdy, versatile, heats evenly, and becomes naturally nonstick once seasoned. It works so well and it is reasonably priced.

Breville Smart Oven Air pro

A Breville Smart Oven Air Pro oven.

Although I still really love my Instant Pot Vortex Plus, I added a Breville Smart Oven Air back to my counter because it’s just so reliable and versatile. I’ve owned one in the past and even though I think breaded items come out a little crispier in a basket-type air fryer, this trusty workhorse lasts longer and I can use it for so many different things.

Thermapen One

A Thermapen One in red color.

This is still my favorite instant-read thermometer of all-time! The Thermapen One is faster (it now reads in 1 second!) and even more accurate than the previous versions. My Thermapen One is the not-so-secret reason my meat dishes (or anything that needs monitoring!) come out perfectly.

Psst! A Thermapen One is only $69 during their Black Friday sale!

Vitamix 5200 Blender

A Vitamix 5200 blender.

I’ve owned my trusty Vitamix 5200 for 10+ FREAKING YEARS and in my opinion, no other blender and no other make or model outperforms it! I’ve been using it a lot lately because I make daily protein shakes for myself and the boys (I use Be Well By Kelly chocolate flavored protein powder or Equip chocolate flavored beef protein powder) and this blender just doesn’t quit. Also, this is the only blender that can make sauces and soups silky smooth.

Hedley and Bennet Aprons

A brown Hedley and. Bennet apron.

I don’t know if you’ve noticed, but the only aprons I wear in my kitchen are made by Hedley and Bennett because I find them to be the most stylish, functional, and durable. I’ve loved them for years; I even recommended H&B aprons on my inaugural holiday gift guide back in 2013! The size of my apron collection is starting to rival my cookbook stash and that’s a scary thing.

Tasty Cookbooks

The covers of the six cookbooks Michelle Tam recommends on her 2025 Nom Nom Paleo Holiday Gift Guide.

SkinnyTaste High Protein by Gina Homolka

Gina’s recipes are approachable and flavorful, and this book is perfect for anyone trying to prioritize protein in a realistic way. Yes, 2025 is all about protein-maxing.

Cook Like A King by Melissa King

My friend Melissa cooks with so much heart, creativity, and joy. All of her recipes are influenced by her Chinese upbringing and her training at Michelin starred French restaurants. I’m so proud that she is so authentically herself and have gifted this book to my sons and all my close pals!

House of Nanking by Kathy and Peter Fang

Their San Francisco restaurant is iconic and this book captures its spirit, personal family story, and classic Chinese American recipes. It is like having a little piece of Chinatown nostalgia at home.

Good Things by Samin Nosrat

I loved Samin’s debut cookbook, Salt, Fat, Acid, Heat, so her new cookbook was preordered the second she announced it. Good Things is filled with smart, satisfying, fuss free meals to cook for people you love without stressing yourself out.

Zareen’s Pakistani Kitchen by Zareen and Umair Khan

Zareen’s is one of my favorite restaurants in Palo Alto and I am so delighted they have a cookbook with all my favorite Pakistani dishes. So many recipes I love are now easy to make at home.

The Protein Advantage by Carolyn Ketchum

Carolyn is the low carb queen and I love that she has a cookbook dedicated to all things protein. It is great for someone trying to support their muscle health.

The Art of Gluten-Free Bread by Aran Goyoaga

Although not pictured above, this cookbook is a winner and should be gifted to your favorite gluten-free baker. No one bakes gluten free like Aran and she was super meticulous when she created this epic reference. Every recipe is super well tested, thoughtful, and reliably delicious. Yes, there’s even a recipe for gluten-free flaky and buttery croissants!

Stocking Stuffers

Peeps Carbon Klean Eyeglass Lens Cleaner

A black Peeps eyeglass cleaner, an item on the 2025 Nom Nom Paleo Holiday Gift Guide.

If you wear glasses, you need one (or more)! I keep one in my bag, one in the kitchen, one in my office. Yes, it’s more expensive than a free microfiber cloth from your optometrist, but nothing keeps your glasses smudge free better.

Mirai Persimmon Soap

A closeup of a Mirai persimmon soap bar, an orange bar of soap.

My favorite bar soap. It smells bright and clean and leaves my skin soft without residue. And for whatever reason, it helps with that weird middle aged lady odor that seems to pop up during perimenopause. I do not know how it works, it just does. Lots of Nomsters swear by it too.

DAE Cactus Fruit styling cream and Taming Wand

A closeup of day cactus fruit styling cream and taming wand.

I use this helpful wand that looks like a stick of mascara and styling cream to tame frizz and flyaways without leaving my hair crunchy or oily. I always keep the wand in my bag for sleek hair on the fly. Plus, it smells great.

ThermoWorks Mini Spoonula and Spatula Set

A colorful array of Thermoworks mini spoonula and spatulas that are on Nom Nom Paleo's 2025 Holiday Gift Guide

These tiny, super heat resistant silicone kitchen tools make me ridiculously happy. The duo are perfect for scraping out jars, getting into small bowls, stirring sauces, and portioning out condiments. A surprisingly useful stocking stuffer that every cook will reach for.

Gifts for Health conscious folks

Oura Ring Gen 4

A closeup of silver Oura ring 4.

I’ve been an obsessive superfan of the Oura Ring ever since it first launched in 2015. I finally upgraded to the Gen 4 version this year because the battery in my Gen 3 finally conked out yet.

Even though other wearables have tempted me, I just cannot quit Oura. It helps me understand my sleep, recovery, and stress patterns without being distracting or uncomfortable. It even warns me when I am about to get sick before I notice symptoms. I love it so much!

Apple Watch Series 11

A white Apple Watch 11

I know some people think having an Oura ring and an Apple Watch is overkill, but I love data. The Apple Watch is the best all around fitness tracker for me and keeps me mindful of my movement, heart rate, and recovery throughout the day. Plus, I love staring at the picture of my two boys when they were little that I have as my default watch face!

Shokz Openfit Headphones

A pair of Shokz OpenFit headphones.

I love Shokz bone conducting headphones, but I recently switched to their new OpenFit Headphones because they are smaller, still keep my ears “open” so I can hear what’s happening around me while I listen to my favorite music or podcasts, but deliver better sound quality.

They’re especially handy when I’m exercising outside so I can look out for traffic or other pedestrians or if I’m cooking in the kitchen and my family need my attention. Water resistant as well, these headphones are comfortable, lightweight, have a long battery life, and offer great sound quality.

Concept2 RowErg Indoor Rowing Machine with Tall Legs

A Concept2 rowerg indoor rowing machine.

I am not a big fan of cardio, but the one machine I don’t mind using is our indoor rowing machine. We’ve had one in our garage since 2008 and we just had to replace it because the monitor finally went kaput. I love to hop on for quick “exercise snacks” when I’m working from home or doing my prescribed workouts from Opex Kura. It’s not cheap but these ergs last a long time.

NÜOBELL Adjustable Dumbbells 5-80 lbs

A Nuobell adjustable dumbell.

Besides a barbell and kettlebell, I use these adjustable dumbbells the most when I am strength training at home. They’re pricey (and you need to buy two if you need a pair) but they’re more comfortable and durable compared to the Bowflex adjustable dumbbells we’ve bought in the past.

Popflex Activewear

A smiling Asian woman in a red Popflex cloud hoodie and black leggings in front of a bookcase filled with colorful cookbooks.

When I committed to consistently exercising and strength training three years ago, I also decided to buy activewear that I really loved (not just stuff on sale). I’m a big fan of Cassey Ho, the dynamo behind Blogilates and this well-designed and functional activewear line. My faves are the fab leggings (no camel toe and lots of pockets) and the Cloud Hoodies!

Peluva Shoes

A side view of a black Peluva five toe athletic shoe.

I know five toe shoes can look goofy, but I really love my Peluvas (I own six pairs of them!) because they have better cushioning than Vibram FiveFingers and they are super comfortable. I wear them to the gym, on long walks, and pretty much everywhere.

Save 10% by using the code NOMNOMPALEO!

Splay Shoes

A side view of a white Splay shoe with black stripes.

Another great minimalist shoe with a wide toe box! If you want something more stylish, these look like Vans but they are ultra lightweight, flexible, and reasonably priced. Henry would never be caught dead in Peluvas, but he loves his Splays.

I bought mine at Pie Footwear in Portland, Oregon, but you can also buy them online from Splay.

Injinji Socks

A closeup of a gray Injinji five-toe sock.

Because I wear five toe shoes and wide toe box shoes, I only wear Injinji socks. They have compression toe socks, cozy over the calf versions, and no show socks for workouts. Toe socks forever! (I’ve tried the cheaper knock-offs and they suck. Just buy the OG.)

How to Menopause by Tamsen Fadal

The cover of Tamsen Fadal's How to Menopause hardcover book. It is white with pink writing.

Honest, supportive, practical advice for women going through perimenopause and menopause. This book makes you feel seen and less alone during all the hormonal chaos.

Gifts for getting your zen on

Ozlo Sleepbuds

An open Ozlo charging holder filled with Ozlo sleepbuds, an item on the 2025 Nom Nom Paleo holiday gift guide.

The one thing I prioritize above all else is getting good sleep. However, I’m a very light sleeper and wake up easily. In the past, I used a sound machine or put in earplugs when Henry’s snoring kept me up, both were not ideal. That’s why I was so excited to discover these comfy sleep buds, which play soothing white noise or your favorite podcasts and then switch to gentle noise when they sense you have fallen asleep. They help mask snoring partners and traffic outside and are very comfortable, even for side sleepers. It’s saved me from killing my hubby and made me a nicer mommy!

Psst! You can save $75 bucks off a pair of Ozlos during their Black Friday sale!

Tomarion 2

A brown Tomarion II portable heating pad.

I learned about this magical heated rock from my favorite podcast, Add To Cart, and it’s a game changer. The Tomarion 2 is a kidney-shaped portable infrared heating pad made out of tourmaline, a naturally occurring mineral. It’s so great that I own TWO because I’m always loaning one out to one of my pals that has aches and pains.

There is no cord or battery—you simply plug it into a charger for six minutes and then it magically heats up and stays hot for hours. I use it when I have cramps, aches, pains, or just want to warm myself up. If you have someone you know who is always complaining about being cold or achy, this gift is perfect for them!

One caveat: the Tomarion 2 is not soft and smushy—it’s a hard object covered with a soft fabric that you press against your body. I love it and recommend it to all of my friends with cold extremities or chronic muscle pain.

Resteck Shoulder Massager

A Resteck shoulder massager.

A few summers ago, I hurt my neck after too many hours hunched over my computer editing our latest cookbook, Nom Nom Paleo: Let’s Go! After suffering through two weeks with a painfully stiff neck, I bought a Resteck Shoulder Massager and it magically kneaded my stiff muscles, leaving me relaxed and limber afterwards.

There are lots of awesome massagers on the market, but hey: this one has over 50,000 positive reviews and it was delivered the next day. Since its arrival, I’ve used it at least three times a week while I’m watching TV to prevent my neck from seizing up again. It’s kind of amazing.

Rest Sheets and Comforter

An off-white folded Rest comforter, an item on the 2025 Nom Nom Paleo Holiday Gift Guide.

Because I am in the throes of perimenopause, I love these soft, cool to the touch sheets and comforters. Perfect for anyone who sleeps hot or constantly kicks off the covers.

The Next Conversation: Argue Less, Talk More by Jefferson Fisher

The cover of Jefferson Fisher's hardback book, The Next Conversation: Argue Less, Talk More.

I love following Jefferson on Instagram because he breaks down effective communication strategies in a simple, clear way. His book was a breeze to read and has helped me show up better in conversations at home and with strangers.

Need more holiday gift ideas?

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

The post 2025 Holiday Gift Guide appeared first on Nom Nom Paleo®.

]]> https://nomnompaleo.com/nnp-holiday-gift-guide/feed 12 Cranberry Turkey Meatballs with Maple-Mustard Glaze https://nomnompaleo.com/cranberry-turkey-meatballs https://nomnompaleo.com/cranberry-turkey-meatballs#comments Tue, 11 Nov 2025 02:33:17 +0000 https://nomnompaleo.com/?p=44952 Craving Thanksgiving flavors without the fuss? These Cranberry Turkey Meatballs are made with lean ground turkey, grated Japanese sweet potato…

The post Cranberry Turkey Meatballs with Maple-Mustard Glaze appeared first on Nom Nom Paleo®.

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Craving Thanksgiving flavors without the fuss? These Cranberry Turkey Meatballs are made with lean ground turkey, grated Japanese sweet potato (no breadcrumbs needed!), and tart cranberries, all coated in a sticky maple-mustard glaze. Juicy, herby, and naturally gluten-free and paleo, they come together in about 30 minutes and make the perfect holiday appetizer or weeknight dinner.

A hand is grabbing a cranberry turkey meatballs topped with a gluten free maple Dijon mustard glaze with a toothpick from a white plate.

It’s officially that time of year when my brain goes into full-on Thanksgiving mode. But I’ll be honest: I don’t always want to roast a whole turkey or juggle a dozen side dishes. Sometimes, I just want something that tastes like Thanksgiving—minus the stress and the sink full of dishes.

Enter these savory Cranberry Turkey Meatballs with Maple-Mustard Glaze.

A smiling Asian woman in glasses is holding a gold rimmed baking sheet topped with freshly baked cranberry turkey meatballs topped with a maple dijon mustard glaze.

They’re packed with all the cozy holiday flavors you love: juicy ground turkey, sweet-tart cranberries, fresh sage and thyme, and a sticky-sweet maple glaze that ties everything together.

And instead of breadcrumbs or nut flours, these meatballs stay moist and tender thanks to my favorite real-food binder—grated Japanese sweet potato—plus a little secret weapon for lean ground turkey: a spoonful of mayo.

Trust me, it makes all the difference.

Ingredients

An overhead shot of the raw ingredients to make cranberry turkey meatballs topped with a maple dijon mustard glaze.

For the turkey meatballs

  • Lean ground turkey (93% lean preferred): The perfect balance of protein and fat. Skip extra-lean breast meat unless you love dry meatballs.
  • Japanese sweet potato: Adds moisture, light sweetness, and acts as a real-food binder instead of breadcrumbs or nut flours. Finely grate it so it cooks evenly in the meatballs!
  • Finely chopped dried cranberries: Gives each bite little bursts of tartness—use apple juice sweetened dried cranberries if you’re doing a Whole30.
  • Finely minced shallots: Provides gentle onion flavor without overpowering the turkey. You can substitute finely minced red onion or green onions if you don’t have a shallot.
  • Mayonnaise: This is my secret ingredient to make ground turkey juicy and moist. I used to make my own mayo, but who has time for that anymore? I buy Primal Kitchen, Sir Kensington’s, or Chosen Food avocado oil mayonnaise.
  • Finely chopped fresh sage: Brings that unmistakable Thanksgiving aroma to these meatballs!
  • Coconut aminos: Adds subtle umami and sweetness to the meatballs.
  • Finely chopped fresh thyme leaves: Balances the sage and complements the cranberries.
  • Diamond Crystal kosher salt: Remember to use about half of the salt if you are using Morton’s or fine sea salt.
  • Freshly ground black pepper
  • Avocado oil: Helps the meatballs brown beautifully in the oven or air fryer and it keeps your hands from sticking to the raw meatball mixture when you’re rolling them.

For the maple-mustard glaze

  • Maple syrup: Natural sweetness that caramelizes in the oven—dark amber works best for deep flavor.
  • Dijon mustard: The tang cuts through and balances with the maple syrup’s sweetness.
  • Apple cider vinegar: Adds brightness and keeps the glaze from feeling heavy.
  • Coconut aminos: Lends savory umami to balance the sweet and tangy notes.
  • Arrowroot powder: Thickens the glaze just enough to cling to the meatballs.

How to make Cranberry Turkey Meatballs

Oven Instructions

Heat the oven: Heat to 400°F convection or 425°F conventional with the rack in the middle. Line a rimmed baking sheet with parchment or brush lightly with avocado oil.

Mix the meatballs: In a large bowl, combine the ground turkey, grated sweet potato, cranberries, shallots…

Adding ground turkey, shredded Japanese sweet potato, dried cranberries, and minced shallot to a glass mixing bowl to make cranberry turkey meatballs.

…mayonnaise, sage, coconut aminos, thyme…

Adding mayonnaise, chopped sage, coconut aminos, and minced thyme to a mixing bowl filled with ingredients to make cranberry turkey meatballs.

…salt, and pepper. Mix gently with your hands—don’t overwork it.

Adding salt and pepper to the bowl with cranberry turkey meatballs and then mixing everything together by hand.

Taste test: Cook a tiny coin-sized patty in the microwave for 30 seconds to check seasoning and adjust as needed.

Shape: Scoop the mixture into 1½-inch diameter balls (about 2 tablespoons each). I like using this medium disher to portion out my meatballs.

Using a medium ice cream scoop to portion out cranberry turkey meatballs.
Portioning out 24 meatballs on two blue plates with a medium disher or ice cream scooper.

Lightly oil your hands with avocado oil and roll into smooth balls.

Adding some oil to clean hands before rolling the cranberry turkey meatballs into perfect spheres.

Arrange the meatballs evenly on the sheet—you should get about 24 meatballs.

A hand is placing raw turkey meatballs with cranberries on a gold rimmed baking sheet.

Bake: Roast the meatballs for 15 minutes…

A hand is placing a tray of cranberry turkey meatballs into the oven to cook.

…or until they’re cooked through and the centers reach 165°F.

A rimmed baking sheet with baked cranberry turkey meatballs, right before a maple dijon mustard glaze is brushed on top.

Make the glaze: While the meatballs are baking, make the glaze/sauce!

Place the maple syrup, dijon mustard, coconut aminos, apple cider vinegar, and arrowroot powder in a microwave safe bowl with at least a 2 cup capacity and whisk well.

Four sequential steps that show someone adding maple syrup, dijon mustard, coconut aminos, and apple cider vinegar into a square container for the turkey meatball glaze.

Next, microwave the glaze for 1 minute, stir, and then zap in 30 second increments or until everything boils and thickens slightly. I like using my Anyday 2.5-cup square dish with a vented lid because the sauce tends to bubble and puff up.

The finished maple dijon mustard glaze for the turkey meatballs after it has been heated in the microwave.

No microwave? In a small saucepan, whisk together the glaze ingredients. Simmer for 3 to 4 minutes over medium heat until glossy.

Finish: Brush the glaze over the meatballs and return to the oven for 3–4 minutes to caramelize.

Brushing maple dijon glaze on cranberry turkey meatballs on a rimmed baking sheet.

Serve with extra glaze for dipping.

A rimmed sheet pan of reshly baked and glazed cranberry turkey meatballs are ready to be removed from the oven.

Air Fryer Instructions

Preheat the air fryer to 400°F, if needed. Lightly brush or spray the basket with avocado oil.
Arrange meatballs in a single layer (cook in batches if needed).

A hand is placing a wire mesh basket filled with raw cranberry turkey meatballs into a Breville Smart Oven Air fryer.

Air fry for 9 to 10 minutes, shaking halfway through, until golden and cooked through (165 °F).
Make the glaze (see above) and brush the meatballs with glaze. Then, air fry for 1 to 2 more minutes to set the coating.

An overhead shot of a white plate topped with cranberry turkey meatballs topped with a gluten free maple Dijon mustard glaze.

Tips & Substitutions

  • No Japanese sweet potato? Use Hannah or Jersey sweet potatoes—or combine ½ cup grated Yukon Gold with ¼ cup grated carrot or parsnip for natural sweetness.
  • Don’t skip the mayo! It keeps lean turkey juicy and moist.
  • Make ahead: Roll the meatballs up to a day ahead; bake just before serving. They freeze beautifully, cooked (store in an airtight container in the freezer for up to 3 months). I just thaw them in the fridge overnight and reheat them.
  • Reheat: Microwave in an Anyday microwave glass container for about 1 to 2 minutes or bake at 350°F for 6 to 8 minutes or air fry at 350°F for 3 to 5 minutes or until heated through.

Make it a meal

Serve these meatballs with Mashed Cauliflower, Roasted Brussels Sprouts and Bacon, or my Asian Chopped Salad. They also make a killer meal-prep lunch over mixed greens, roasted veggies, or rice.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

A hand is grabbing a cranberry turkey meatballs topped with a gluten free maple Dijon mustard glaze with a toothpick from a white plate.
Print

Cranberry Turkey Meatballs with Maple Mustard Glaze

Juicy, herby turkey meatballs made with lean ground turkey, cranberries, and a sticky maple-mustard glaze. Naturally paleo, gluten-free, and ready in 30 minutes!
Course Appetizer, Dinner
Cuisine American
Keyword Air Fryer, gluten-free, healthy, quick
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 439kcal
Author Michelle Tam

Ingredients

For the Turkey Meatballs

  • 1½ pounds ground turkey (93% lean)
  • ¾ cup finely grated Japanese sweet potato
  • ¼ cup dried cranberries, finely chopped
  • 3 tablespoons finely minced shallots
  • 1½ tablespoons paleo mayonnaise
  • 1 tablespoon finely minced fresh sage
  • 2 teaspoons coconut aminos
  • 1 teaspoon finely minced fresh thyme leaves
  • 1 teaspoon Diamond Crystal kosher salt (use about ½ the amount if using Morton's kosher salt or fine sea salt)
  • ¼ teaspoon Freshly ground black pepper
  • 1 tablespoon avocado oil, or more as needed

For the Maple Mustard Glaze

US Customary – Metric

Instructions

Oven Method

  • Heat oven to 400°F convection or 425°F conventional with the rack in the middle. Line a rimmed baking sheet with parchment or brush lightly with avocado oil.
  • In a large bowl, combine the turkey, grated sweet potato,cranberries, shallots, mayo, sage, coconut aminos, thyme, salt, and pepper. Mix gently with your hands until evenly distributed—don’t overmix.
  • You can make a tiny coin sized patty and cook it in the microwave for 30 seconds to check for seasoning and adjust as needed.
  • Scoop the meatball mixture into 1½-inch balls (about 2 tablespoons each). Add the avocado oil to the palms of your hands and roll the turkey meatballs into smooth, uniform balls. Arrange evenly on the prepared sheet. You should get about 24 meatballs.
  • Place the tray of meatballs in the oven and roast for 15 minutes, or until cooked through (165°F internal temp).
  • While the meatballs are cooking, make the maple mustard glaze. Place the maple mustard glaze ingredients in a microwave safe bowl with at least a 2 cup capacity and whisk well. Microwave the sauce for 1 minute, stir, and then zap in 30 second increments until everything boils and thickens slightly.
    No microwave? In a small saucepan, whisk together the glaze ingredients. Simmer for 3 to 4 minutes over medium heat until glossy.
  • When the meatballs are cooked, brush glaze over meatballs and return to the oven 3 to 4 more minutes to caramelize. Stab with toothpicks and serve!

Air Fryer Instructions

  • Preheat air fryer to 400°F.
  • When the air fryer is hot, lightly brush or spray the air fryer basket with avocado oil.
  • Arrange meatballs in a single layer on the air fryer basket (cook in batches if needed).
  • Air fry for 9 to 10 minutes, shaking halfway through, until golden and cooked through (165°F).
  • Toss or brush with glaze, then air fry 1 to 2 minutes more to set the coating.

Video

Notes

Tips & Substitutions:
  • No Japanese sweet potato? Use Hannah or Jersey sweet potatoes—or combine ½ cup grated Yukon Gold with ¼ cup grated carrot or parsnip for natural sweetness.
  • Don’t skip the mayo! It keeps lean turkey juicy and moist.
  • Make ahead: Roll the meatballs up to a day ahead; bake just before serving. They freeze beautifully, cooked. I just thaw them in the fridge overnight and reheat them.
  • Reheat: Microwave in an Anyday microwave glass container for about 1 to 2 minutes or bake at 350°F for 6 to 8 minutes or air fry at 350°F for 3 to 5 minutes or until heated through.

Nutrition

Calories: 439kcal | Carbohydrates: 28g | Protein: 33g | Fat: 22g | Fiber: 2g | Sugar: 19g

The post Cranberry Turkey Meatballs with Maple-Mustard Glaze appeared first on Nom Nom Paleo®.

]]> https://nomnompaleo.com/cranberry-turkey-meatballs/feed 9 Chewy Pumpkin Snickerdoodles (Paleo and Gluten Free) https://nomnompaleo.com/pumpkin-snickerdoodles https://nomnompaleo.com/pumpkin-snickerdoodles#comments Mon, 15 Sep 2025 23:22:16 +0000 https://nomnompaleo.com/?p=44789 These pumpkin snickerdoodles are chewy in the middle, crispy on the edges, and spiced just right. They’re the perfect paleo…

The post Chewy Pumpkin Snickerdoodles (Paleo and Gluten Free) appeared first on Nom Nom Paleo®.

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These pumpkin snickerdoodles are chewy in the middle, crispy on the edges, and spiced just right. They’re the perfect paleo and gluten free cookie for autumn!

A stack of freshly baked paleo and gluten free pumpkin snickerdoodle cookies on a pink plate.

Table of Contents

Why you’ll love these pumpkin snickerdoodles

If you’re craving a fall twist on a classic cookie, these chewy pumpkin snickerdoodles are it. They’ve got the soft and chewy bite of my regular snickerdoodles, but with just enough pumpkin purée to keep things moist without turning cakey. And don’t worry—what they lack in pumpkin purée, they more than make up for in pumpkin spice. Between the warmly spiced dough and the sugar coating, these cookies taste like autumn in a bite.

An Asian woman in glasses is biting into a freshly baked pumpkin snickerdoodle cookie.

And yes—they’re paleo and gluten free! But here’s the kicker: they passed the ultimate taste tests with my non-paleo friends and family, including my strength coaches and my high school senior son’s buddies. No one guessed they were grain-free, and every single cookie disappeared.

The secret to chewy (not cakey) pumpkin snickerdoodles

Pumpkin purée adds flavor and moisture, but too much can make cookies puff up like muffin tops. The secret here is balance: a small amount of pumpkin plus a generous dose of pumpkin pie spice. That way, you get the flavor of pumpkin without losing that signature chewy snickerdoodle texture. Also, I use only an egg yolk (not the whole egg) to keep the moisture content down. (Craving a soft and cakey cookie? Bake my Pumpkin Cookies instead!)

A hand is grabbing a pumpkin snickerdoodle cookie from a stack of cookies on a pink plate.

Ingredients

An overhead shot of the raw ingredients to make a paleo and gluten free pumpkin snickerdoodle.
  • Almond flour: The base of this paleo and gluten-free cookie dough. Use finely ground almond flour (not almond meal) for a tender, chewy crumb.
  • Tapioca starch (or arrowroot): Lightens the almond flour so the cookies aren’t dense.
  • Pumpkin pie spice: The cozy fall flavor! Use a store-bought blend or mix your own with cinnamon, ginger, nutmeg, and cloves. The spice blend is what makes these taste pumpkin-y even with just a little pumpkin purée.
  • Cream of tartar: A snickerdoodle essential. It adds a subtle tang and works with baking soda to create that chewy texture and crackly top. Skip it and you’ve basically got a pumpkin spice sugar cookie.
  • Baking soda: Partners with cream of tartar to give the right lift.
  • Kosher salt: Balances the sweetness and makes the spice flavors pop. If you’re not using Diamond Crystal, scale the amount down slightly.
  • Coconut sugar: Natural sweetness with a caramel-like flavor. Blonde coconut sugar will give you a lighter-colored cookie. Maple sugar works, too.
  • Refined coconut oil: Keeps the cookies dairy free and paleo without adding coconut flavor. You want it in liquid form, but cool to room temp before mixing.
  • Pumpkin purée: Just a little goes a long way—too much makes cakey cookies. I always use Libby’s 100% Pure Pumpkin because it’s thick and consistent. If your purée looks watery, blot it gently with a paper towel.
  • Vanilla extract: Rounds out the flavor.
  • Egg yolk: Adds richness and chew without extra moisture. Using only the yolk (no white) helps keep the cookies chewy instead of puffy.
  • For the coating: Extra coconut sugar and pumpkin pie spice for that classic crackly crust and extra punch of cozy flavor.

How to make pumpkin snickerdoodles

Mix the dry ingredients

In a medium bowl, combine the almond flour, tapioca starch, pumpkin pie spice, cream of tartar, baking soda, and salt.

Adding the dry ingredients into a large glass bowl to make paleo and gluten free pumpkin snickerdoodle cookies.

Whisk until uniform.

A woman in a blue apron is whisking together the dry ingredients to make paleo and gluten free pumpkin snickerdoodle in a glass mixing bowl.

Beat the wet ingredients

In a large bowl, combine the coconut sugar, melted coconut oil, pumpkin purée, and vanilla.

A woman in a blue apron is adding coconut sugar, melted coconut oil, pumpkin puree, and vanilla extract into a large glass mixing bowl to make pumpkin snickerdoodles.

Mix everything together with an electric hand mixer on medium to medium-high speed until smooth.

Using a hand mixer to combine the coconut sugar, melted coconut oil, pumpkin puree, and vanilla extract.

Add the yolk.

Adding a raw egg yolk to a large glass mixing bowl with the wet ingredients for paleo and gluten free pumpkin snickerdoodles.

Beat in the egg yolk on medium-high until the mixture is ribbony, thick, and lighter in color (about 2 minutes).

The paleo and gluten free pumpkin snickerdoodle batter is lighter in color after two minutes of mixing.

Combine wet and dry ingredients

Add the dry mixture to the wet ingredients.

Adding the dry ingredients to the bowl of wet ingredients to make pumpkin snickerdoodle cookies.

Mix the cookie dough on low until just combined.

A closeup image of a hand mixer combining the raw cookie dough for pumpkin spice snickerdoodles.

Chill dough well

Cover and refrigerate the dough for at least 2 hours (or overnight). This step is essential—the dough needs to be cold and firm before rolling or the cookies will spread too much in the oven.

A person in a blue apron is holding a sealed round glass container filled with chilled and raw pumpkin spice snickerdoodle cookie dough.

Prep the oven and baking sheets

Heat oven to 375°F with a rack in the middle. Line two rimmed baking sheets with parchment paper.

Coat the dough balls

Once the dough is chilled and firm, use a medium cookie scoop to divide the dough into 16 even portions (about 1¼ tablespoons each).

Scooping raw pumpkin snickerdoodle cookie dough with a scooper and placing the balls on a white plate.

Then, use your hands to roll the portioned cookie dough into round balls.

A person in a blue apron is rolling the raw pumpkin snickerdoodle cookie dough balls into smooth balls between their hands.
A close up shot of a plate with smooth round balls of raw pumpkin snickerdoodle cookie dough on top.

Next, stir together the coconut sugar and pumpkin pie spice in a small bowl. Coat each cookie dough ball generously in the spiced sugar.

Four sequential shots that show someone combining pumpkin spice blend and coconut sugar in a small bowl and then rolling a raw pumpkin snickerdoodle cookie dough in it.

Bake one tray at a time

Arrange 8 cookies per parchment-lined rimmed baking sheet, spaced about 2 inches apart.

Eight raw pumpkin snickerdoodle cookie dough balls are placed with space in between on a parchment lined baking sheet.

Bake each tray for 9 to 11 minutes…

Placing a baking sheet with pumpkin snickerdoodle cookie dough balls into a hot oven.

…or until the edges are golden and the centers are soft but set.

Taking a baking sheet with freshly baked pumpkin snickerdoodle cookies out of an oven.

Always start with a cool sheet pan—if the tray is hot from a previous batch, the dough will melt too quickly and the cookies will overspread.

Cool

Let the cookies rest on the baking sheet for 10 minutes…

A close-up shot of a freshly baked pumpkin snickerdoodle cookie cooling on a parchment lined baking sheet.

…before transferring to a wire rack to cool completely.

A person in a blue apron is transferring freshly baked pumpkin snickerdoodle cookies from a baking sheet to a cooling rack with an offset spatula.

Enjoy!

A stack of freshly baked pumpkin snickerdoodle cookies and the top cookie has a bite taken out of it.

Tips for the best paleo pumpkin snickerdoodles

  • Chill before rolling. Cold dough = cookies that hold their shape. Warm dough = sad pancake cookies.
  • Don’t add extra pumpkin. A little purée plus lots of spice gives the best chewy texture and flavor.
  • Blot watery pumpkin. Too much liquid will ruin the chew.
  • Generous pumpkin spice. The spice blend is what makes these taste pumpkin-y even with just a little purée.
  • Weigh your ingredients. If you hit the Metric button on the recipe card below, you’ll see all the weight measurements for the ingredients. Using a kitchen scale to measure ingredients is the best way to get consistent, bakery-worthy results every time.
  • Bake one tray at a time. For even baking, always bake a single tray in the center of the oven. And never reuse a hot tray—cookies will overspread if the dough starts melting on contact.

Make ahead, storage, and freezing tips

  • Make ahead: Mix the dough, chill, and keep covered in the fridge for up to 2 days before rolling and baking.
  • Storage: Store cooled cookies in an airtight container at room temp for up to 4 days. They’ll stay chewy but may soften slightly.
  • Freeze unbaked dough balls: Chill the dough, scoop, roll, and freeze the dough balls (without coating) on a sheet pan. Once solid, transfer to a freezer bag. Bake from frozen—just roll in sugar first and add 1 to 2 minutes to the bake time.

Make it a pumpkin party!

Got extra pumpkin puree? Don’t let it go to waste! Whip up my Pumpkin Mug Cake, Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, Pumpkin Pie Bars, Pumpkin Bars, or my Pumpkin Custard for another quick and cozy treat.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

A stack of freshly baked paleo and gluten free pumpkin snickerdoodle cookies on a pink plate.
Print

Chewy Pumpkin Snickerdoodles (Paleo and Gluten Free)

These pumpkin snickerdoodles are chewy in the middle, crispy on the edges, and spiced just right. They’re the perfect paleo and gluten free cookie for autumn!
Course Dessert
Cuisine American
Keyword gluten-free, nom nom paleo, nomnompaleo, paleo, paleo dessert, pumpkin snickerdoodles
Prep Time 15 minutes
Cook Time 30 minutes
Chilling time 2 hours
Total Time 2 hours 45 minutes
Servings 16
Calories 125kcal
Author Michelle Tam

Ingredients

For the pumpkin snickerdoodles

  • 1¼ cup finely ground almond flour
  • ¼ cup tapioca starch or arrowroot starch
  • 2 teaspoons pumpkin spice blend (2 teaspoons pumpkin spice blend = 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, pinch of ground clove)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon Diamond Crystal kosher salt 
  • ⅔ cup coconut sugar use blonde coconut sugar for a lighter colored cookie
  • ⅓ cup melted refined coconut oil at room temperature
  • 2½ tablespoons canned pumpkin purée (not pumpkin pie filling; blot lightly with paper towel if watery)
  • 1½ teaspoons vanilla extract
  • 1 large egg yolk (not the whole egg!)

For the coating

US Customary – Metric

Instructions

  • In a medium bowl, whisk together almond flour, tapioca starch, pumpkin pie spice, cream of tartar, baking soda, and salt until uniform.
  • In a large bowl, beat the coconut sugar, melted coconut oil, pumpkin purée, and vanilla with an electric mixer on medium to medium-high speed until smooth.
  • Add the egg yolk and beat on medium-high until the mixture is ribbony, thick, and lighter in color (about 2 minutes).
  • Add the dry mixture to the wet and mix on low just until combined. The dough will be soft but cohesive.
  • Cover and refrigerate the dough for at least 2 hours (or overnight) until firm enough to scoop and roll.
  • When ready to bake, heat the oven to 375°F (190°C) with a rack in the middle. Line two rimmed baking sheets with parchment.
  • In a small bowl, stir together the coating ingredients.
  • Using a medium disher, divide the dough into 16 equal portions, about 1¼-tablespoon each. Use your hands to roll each portion into a round ball. Next, coat each ball generously in the spiced sugar.
  • Arrange 8 cookies per baking sheet, spaced about 2 inches apart. Bake one tray at a time in the center of the oven for 9 to 11 minutes, until edges are golden and centers are soft but set. Always use a cool tray—never scoop dough onto a hot sheet pan or the cookies will overspread.
  • Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Make ahead, storage, and freezing tips:
  • Make ahead: Mix the dough, chill, and keep covered in the fridge for up to 2 days before rolling and baking.
  • Storage: Store cooled cookies in an airtight container at room temp for up to 4 days. They’ll stay chewy but may soften slightly.
  • Freeze unbaked dough balls: Chill the dough, scoop, roll, and freeze the dough balls (without coating) on a sheet pan. Once solid, transfer to a freezer bag. Bake from frozen—just roll in sugar first and add 1–2 minutes to the bake time.

Nutrition

Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Fiber: 1g | Sugar: 5g

The post Chewy Pumpkin Snickerdoodles (Paleo and Gluten Free) appeared first on Nom Nom Paleo®.

]]> https://nomnompaleo.com/pumpkin-snickerdoodles/feed 24 Best Juicy Turkey Burgers: Easy, Umami-Packed, Gluten-Free https://nomnompaleo.com/turkey-burgers https://nomnompaleo.com/turkey-burgers#comments Tue, 26 Aug 2025 00:03:11 +0000 https://nomnompaleo.com/?p=44650 Turkey burgers that are actually juicy and delicious? Yep, I finally cracked the code! With just a handful of simple…

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Turkey burgers that are actually juicy and delicious? Yep, I finally cracked the code! With just a handful of simple ingredients, these patties come together in minutes—and they’re so crave-worthy my whole family begs for them on repeat.

Two hands holding a gluten free turkey burger with gluten free buns, lettuce, and tomato slices.

Here’s the truth: I’ve never been on Team Turkey Burger. Most versions I tried were dry, bland, and forgettable. But after plenty of kitchen tinkering, I landed on a recipe that checks all the boxes: quick, easy, moist, and packed with flavor. Now, I can’t stop making them!

Why is this the best turkey burger recipe

  • Food processor magic: The food processor does it all—minces the mushrooms and shallots, blends in the ground turkey and seasonings, and creates a cohesive mixture. Just don’t overdo it, or the patties can get dense.
  • Balanced texture: A few quick pulses develop just enough myosin—that’s the natural sticky protein in meat that helps patties hold together. The mushrooms and shallots keep it in check so the burgers stay tender, not rubbery.
  • Moist & flavorful: Mushrooms add juiciness and umami, mayo keeps everything tender, and coconut aminos bring savory depth.
  • Naturally gluten-free: No breadcrumbs needed—the vegetables act as the binder.

The result: turkey burgers that are juicy, flavorful, easy to make, and naturally gluten-free and paleo!

Ingredients

An overhead shot of the raw ingredients to make homemade turkey burgers.
  • Ground turkey: I like 93% lean for flavor and juiciness. If you’ve only got extra-lean (99%), add more mayo (amount is in the recipe card below). Yes, you can also use ground chicken!
  • Shallot: Adds mild sweetness and blends into the mix. Red onion works, too.
  • White button mushrooms: My secret for moisture and umami, without breadcrumbs. Brown cremini mushrooms also work but if you use the white button mushrooms, the mushroom-haters won’t detect them by sight or taste!
  • Mayonnaise: Keeps the patties tender. (Yes, I think mayonnaise is a magical ingredient in poultry recipes, as seen in my foolproof Pesto Chicken recipe.)
  • Coconut aminos: Adds depth and a hint of sweetness. Tamari or soy sauce can sub in (though they’re saltier).
  • Kosher salt + black pepper: The foundation of good seasoning.
  • Gluten-free buns (optional): Or skip ’em and use lettuce wraps. Lately, my favorite gluten-free bun (with lots of fiber!) is Carbonaut hamburger buns.
  • Burger fixings: You can’t leave off lettuce, tomato, pickles, and your favorite condiments (e.g., ketchup, mustard, mayo).

How to make the best turkey burgers

Step 1: Make the flavor base.

Add shallot, mushrooms, salt, and pepper to a food processor.

Sequential shots of an Asian woman adding white button mushrooms, shallots, salt, and pepper into an open food processor.

Blitz until finely ground (about 20 seconds), scraping down the sides as needed.

An overhead shot of finely chopped mushrooms and shallots in an open food processor, part of the turkey burger filling.

Step 2: Mix in the turkey and seasonings.

Add ground turkey, mayonnaise, and coconut aminos.

An Asian woman is showed sequentially adding raw ground turkey, mayonnaise, and coconut aminos to a food processor filled with minced mushrooms and shallots.

Pulse 8 to 12 times, or until just combined. Don’t over-process, or the patties can turn dense.

A closeup shot of the raw turkey burger mixture after it is blended in a food processor.

No food processor?

Just mince the shallot and mushrooms finely with a knife and then mix the rest of the turkey burger ingredients in a bowl with your hands. The burgers will be chunkier but still delicious.

Step 3: Chill (or not!)

Transfer the mixture to a sealed container or covered bowl and refrigerate until ready to cook (up to 2 days). Or freeze turkey mixture for up to 1 month. (Yes, you can totally cook the burgers right away with out chilling them but it will be a little messier when you form the patties.)

Raw turkey burger mixture is being placed into a covered air tight container before being chilled in the fridge.

Step 4: Shape turkey burger patties and cook patties

Heat a 12-inch cast iron, carbon steel skillet, or non-stick skillet over medium heat.

Can you grill them?

💡 Tip: The raw turkey mixture is softer and stickier than a beef burger, so a skillet is your best bet. If you want smoky flavor, place the patties in a cast iron skillet on your outdoor grill.

To keep the turkey mixture from sticking to your hands too much, lightly oil your hands…

Pouring oil in the palm of the hand before forming the raw turkey burgers.

…and divide the turkey mixture into four equal portions.

Forming raw turkey burger patties by hand.

Place two patties into the hot pan and press down until they are about a half inch thick.

Pressing the turkey burgers into a skillet and making sure they are half-inch thick.

Cook, until browned on the bottom (about 3 minutes).

Flipping a golden brown turkey burger in a skillet.

Flip the patties and cook the other side until lightly browned (about 2 minutes). The patties are finished cooking when both sides are golden brown and the internal temperature of the patties is 165°F.

A closeup of a two golden brown turkey burgers in a skillet.

Repeat the cooking process with the remaining two patties.

Step 5: Assemble & enjoy.

Toast your buns (if using), and top the patties with your favorite fixings. Enjoy!

Holding a turkey burger over a plate of sweet potato fries.

Make ahead and storage tips

Uncooked turkey mixture: Store covered in an airtight container in the fridge for up to 2 days. For longer storage, form patties, wrap individually, and freeze for up to 1 month. Thaw overnight in the fridge before cooking.

Cooked turkey burgers: Keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat or in the microwave (I love zapping them for about 90 seconds in a single-serve glass Anyday microwave container). You can also freeze cooked patties in an airtight container for up to 1 month.

What to serve with turkey burgers

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

Two hands holding a gluten free turkey burger with gluten free buns, lettuce, and tomato slices.
Print

Best Juicy Turkey Burgers: Easy, Umami-Packed, Gluten-Free

These turkey burgers are juicy, easy, and gluten-free! Mushrooms, shallots, and mayo keep them moist and flavorful—no breadcrumbs required.
Course Dinner
Cuisine American
Keyword gluten-free, nom nom paleo, nomnompaleo, paleo, turkey burgers, Whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 221kcal
Author Michelle Tam

Ingredients

  • 1 large shallot peeled and roughly chopped (about ⅓ cup)
  • ¼ pound white button mushrooms stemmed and roughly chopped (about 2 cups)
  • ½ teaspoon Diamond Crystal kosher salt 
  • ¼ teaspoon Freshly ground black pepper
  • 1 pound ground turkey (93% lean)
  • 1½ tablespoons mayonnaise
  • 1 tablespoon coconut aminos
  • avocado oil as needed for forming turkey burgers
  • 4 gluten free hamburger buns (optional)
  • Lettuce leaves, sliced tomatoes and condiments, as desired (optional toppings)
US Customary – Metric

Instructions

  • Grab a food processor fitted with a S-shaped blade and add shallot, mushrooms, salt, and pepper to the work bowl. Lock the cover and blitz until the veggies are finely ground (about 20 seconds), scraping down the sides if needed.
  • Add ground turkey, mayonnaise, and coconut aminos. Pulse 8–12 times, or until just combined. Don’t over-process, or the patties can turn dense.
  • Transfer the mixture to a sealed container or covered bowl and refrigerate until ready to cook (up to 2 days). Or freeze turkey mixture for up to 1 month. (Yes, you can totally cook the burgers right away with out chilling them but it will be a little messier when you form the patties.)
  • Heat a 12-inch cast iron, carbon steel skillet, or non-stick skillet over medium heat.
  • Lightly oil your hands with avocado oil and divide the turkey mixture into 4 equal portions.
  • Place two patties into the hot pan and press down until they are about a half inch thick. Cook, until browned on the bottom (about 3 minutes). Flip the patties and cook the other side until lightly browned (about 2 minutes). The patties are finished cooking when both sides are golden brown and the internal temperature of the patties is 165°F.
    Repeat with the remaining two patties.
  • Toast your buns (if using), and top the patties with your favorite fixings. Enjoy!

Video

Notes

  • Grabbed 99% lean ground turkey by mistake? Use 3 tablespoons of mayonnaise and it will turn out delicious!
  • No food processor? Just mince the shallot and mushrooms finely with a knife and then mix the rest of the turkey burger ingredients in a bowl with your hands. The burgers will be chunkier but still delicious.
  • 💡 Tip: The raw turkey mixture is softer and stickier than beef, so a skillet is your best bet. If you want smoky flavor, place the patties in a cast iron skillet on your outdoor grill.

Nutrition

Calories: 221kcal | Carbohydrates: 3g | Protein: 22g | Fat: 13g | Fiber: 1g | Sugar: 1g

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]]> https://nomnompaleo.com/turkey-burgers/feed 8 Japanese-Inspired Avocado Chicken Salad (No Mayo, Paleo) https://nomnompaleo.com/avocado-chicken-salad https://nomnompaleo.com/avocado-chicken-salad#comments Mon, 11 Aug 2025 23:26:57 +0000 https://nomnompaleo.com/?p=44557 This creamy, crunchy, Japanese-inspired avocado chicken salad is bursting with sushi-roll flavors—and there’s no mayo in sight. A Japanese-inspired avocado…

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This creamy, crunchy, Japanese-inspired avocado chicken salad is bursting with sushi-roll flavors—and there’s no mayo in sight.

A side view of a blue serving bowl filled with Avocado and Chicken Salad.

Table of Contents

A Japanese-inspired avocado chicken salad!

I love a good chicken salad, but let’s be real: most versions are drowning in mayo and taste like they came straight out of a stale deli case. This Japanese-inspired Avocado Chicken Salad is my no-mayo, paleo-friendly answer: creamy from ripe Hass avocados, tangy from fresh lime juice, and umami-packed thanks to coconut aminos, fish sauce, and a sprinkle of furikake.

Instead of soggy, waterlogged cucumbers, I use thinly sliced Persian cukes that I salt and squeeze dry so they stay extra crisp in every bite. A sprinkle of green onions adds a dash of freshness, the avocado dressing ties everything together, and the chicken? Use whatever you’ve got—leftover roast chicken, poached breasts, or even store-bought rotisserie if you’re in a pinch.

Two hands holding a blue serving bowl filled with a Japanese-inspired avocado and chicken salad.

Why you’ll love this no-mayo chicken salad

This quick and hearty salad isn’t just delicious; it’s loaded with protein from the chicken and fiber from the avocado and crisp cucumbers, so it actually keeps you satisfied. It’s also gluten-free, low carb, and keto-friendly, making it a perfect fit for a variety of eating plans.

The flavors remind me of sushi, and it’s fantastic scooped up with toasted seaweed for a hand roll–style lunch. Plus, the ease of assembly makes this avocado chicken salad recipe perfect for quick lunches, no-cook weeknight suppers, or stuffing into lettuce wraps!

A close up shot of a bowl of Japanese-inspired avocado and chicken salad.

Salad ingredients

An overhead shot of the ingredient to make a Japanese-inspired avocado chicken salad.
  • Cooked chicken: Leftover air fryer whole chicken, poached chicken breasts, or store-bought rotisserie chicken all work here. I like to shred the chicken rather than cut it into cubes because I like the resulting texture better.
  • Ripe Hass avocados: Creamy, fiber-packed, and full of healthy fats. Mashed avocados is nature’s mayonnaise so no need to add mayo.
  • Persian cucumbers: Thinly sliced, salted, and squeezed dry for maximum crunch. Don’t skip this part or you’ll end up with a watery chicken salad! If you use regular cucumbers or English cucumbers, just scoop out the seeds before salting.
  • Coconut aminos: A sweet-savory, soy-free flavor boost. It’s my favorite soy sauce substitute.
  • Fresh lime juice: Brightens the dressing and keeps the avocado fresh-looking. And yes, you can definitely substitute lemon juice.
  • Fish sauce (optional, but recommended): Adds deep, savory umami.
  • Green onions: For a fresh, oniony bite.
  • Furikake: A Japanese toasted seaweed and sesame seed seasoning that’s nutty, toasty, and just a little crunchy. I buy this brand of furikake to keep it paleo-friendly.
  • Diamond Crystal kosher salt

How to make Avocado Chicken Salad

Prep the cucumbers

In a medium bowl, toss the sliced cucumbers with ½ teaspoon kosher salt and let it sit for at least 10 minutes.

Tossing thinly sliced Persian cucumbers with salt and then placing them on a clean kitchen towel.

Then, transfer the salted cucumbers to a clean kitchen towel and wring dry. Discard the liquid.

Wringing the liquid out of salted thinly sliced Persian cucumbers for an avocado and chicken salad.

Make the avocado dressing

In a large bowl, combine the avocados…

Scooping ripe avocado out of the skin and into a glass bowl.

…coconut aminos, lime juice, fish sauce (if using), and some salt to taste.

Adding coconut aminos, lime juice, and fish sauce to a bowl with some diced avocado.

Using a fork, mash the avocados with all of the flavor boosters until creamy.

Finely mashed seasoned avocado to be used as the dressing for avocado and chicken salad.

Mix in the chicken, cucumbers, and green onions

Add the shredded chicken, prepared cucumber slices, and green onions to the avocado dressing.

Adding shredded chicken, salted and squeezed sliced cucumbers, and green onions to the avocado mash and tossing well to combine.

Stir everything together until the salad components are evenly coated in the avocado dressing.

An Asian woman in glasses is tossing an avocado and chicken salad in a glass bowl.

Add the crunch

Sprinkle on the furikake and toss well.

An Asian woman in glasses is sprinkling furikake on a bowl filled with avocado and chicken salad.

Taste and adjust seasoning with more lime juice, salt, or coconut aminos if needed.

Serving Ideas for Japanese-Inspired Avocado Chicken Salad

Scooping a spoonful of avocado and chicken salad to place in a piece of toasted seaweed.
  • Scoop onto toasted seaweed (nori) for a sushi-hand-roll vibe
  • Pile into lettuce cups for a low-carb lunch
  • Serve over mixed greens for a heartier salad bowl
  • Tuck into a paleo tortilla for a quick wrap

How to store avocado chicken salad

Store in an airtight container in the fridge for up to 2 days. The lime juice helps keep the avocado from browning, but for the freshest flavor and color, eat it the day you make it.

More fabulous chicken salad recipes

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

A side view of a blue serving bowl filled with Avocado and Chicken Salad.
Print

Japanese-Inspired Avocado Chicken Salad (No Mayo, Paleo)

Bursting with sushi-roll flavors, this Japanese-inspired avocado chicken salad combines creamy avocado, savory furikake, and crisp cucumbers—no mayo!
Course Salad
Cuisine Japanese
Keyword gluten-free, keto, low carb, nom nom paleo, nomnompaleo, paleo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 370kcal
Author Michelle Tam

Ingredients

  • 2 persian cucumbers thinly sliced into ⅛-inch coins
  • Diamond Crystal kosher salt 
  • 2 medium Hass avocados ripe and pitted
  • 2 teaspoons coconut aminos
  • 1 tablespoon fresh lime juice and more to taste
  • ½ teaspoon Red Boat fish sauce optional but recommended
  • 1 pound cooked chicken shredded or cut into bite-sized pieces
  • 2 green onions thinly sliced
  • 1 tablespoon furikake

Instructions

  • In a medium bowl, toss the sliced cucumbers with ½ teaspoon kosher salt and let it sit for at least 10 minutes.
  • Then, transfer the salted cucumbers to a clean kitchen towel and wring dry. Discard the liquid.
  • In a large bowl, combine the avocados, coconut aminos, lime juice, fish sauce (if using), and some salt to taste. Using a fork, mash the avocados with all of the flavor boosters until creamy.
  • Add the shredded chicken, prepared cucumber slices, and green onions to the avocado dressing. Stir everything together until the salad components are evenly coated in the avocado dressing.
  • Sprinkle on the furikake and toss well. Taste and adjust seasoning with more lime juice, salt, or coconut aminos if needed.

Video

Notes

Serving ideas: 
  • Scoop onto toasted seaweed (nori) for a sushi-hand-roll vibe
  • Pile into lettuce cups for a low-carb lunch
  • Serve over mixed greens for a heartier salad bowl
  • Tuck into a paleo tortilla for a quick wrap
How to store:
Store in an airtight container in the fridge for up to 2 days. The lime juice helps keep the avocado from browning, but for the freshest flavor and color, eat it the day you make it.

Nutrition

Calories: 370kcal | Carbohydrates: 11g | Protein: 31g | Fat: 23g | Fiber: 8g | Sugar: 1g

The post Japanese-Inspired Avocado Chicken Salad (No Mayo, Paleo) appeared first on Nom Nom Paleo®.

]]> https://nomnompaleo.com/avocado-chicken-salad/feed 6 Easy Chicken Tacos with Mango Avocado Salsa (Big Flavor, Fast!) https://nomnompaleo.com/chicken-tacos https://nomnompaleo.com/chicken-tacos#comments Tue, 17 Jun 2025 00:53:39 +0000 https://nomnompaleo.com/?p=44355 Boldly spiced chicken, a vibrant mango avocado salsa, and dinner on the table in under 30 minutes—these tacos taste far…

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Boldly spiced chicken, a vibrant mango avocado salsa, and dinner on the table in under 30 minutes—these tacos taste far fancier than the effort required, and yes, you’ll want to meal prep extra.

A closeup shot of homemade chicken tacos topped with mango salsa.

These air fryer chicken tacos are bursting with flavor, thanks to a homemade seasoning blend and a swipe of mayo (my secret for golden brown edges and super moist meat).

While the chicken crisps up in the air fryer, you’ll mix up a fresh and zippy mango avocado salsa—and trust me, it really takes these tacos over the top.

A plate with three homemade chicken tacos topped with mango salsa in front of some warm tortillas, a bowl of mango salsa, and a cutting board with seasoned chicken.

If you love fast and flavorful weeknight chicken recipes like my Cracklin’ Chicken, Honey Mustard Chicken, or Pesto Chicken, these tacos will fit right into your regular dinner rotation.

Need a shortcut? You can swap in your favorite taco seasoning blend (e.g., Siete taco seasoning) instead of making your own. And if you double the chicken, the leftovers are perfect for salads, bowls, or quick lunches later in the week.

An overhead shot of chopped chicken thighs, tortillas, and mango salsa to make chicken tacos.

Whether you serve these in grain-free tortillas, corn tortillas, or lettuce wraps, these tacos are fast, flexible, and ridiculously delicious.

Table of Contents

Ingredients for Chicken Tacos and Mango Avocado Salsa

The raw ingredients for homemade chicken tacos are measured out and labelled on a gray marble surface.

For the chicken tacos

  • Boneless, skinless chicken thighs: I love using thighs for this dish because they’re tastier and juicier. If you insist on using chicken breast, use thin chicken cutlets and cook until the thickest part reaches 150°F, about 8 to 10 minutes.
  • Mayonnaise: Don’t skip on the mayo! I’ve included it in all my recent chicken recipes because it helps seasonings stick and not burn and it keeps the meat juicy!
  • Chili powder: I use a salt-free chili powder blend so I can control the salt myself. Although store-bought American chili powder also includes cumin, garlic, and other seasoning, I amp it up with the spices and herbs below to make a bold and tasty homemade taco seasoning.
  • Ground cumin
  • Garlic powder
  • Dried oregano
  • Crushed red pepper or cayenne (optional): If you don’t like hot and spicy chicken tacos, you can leave this out. Most chili powders will still have a mild kick, though.
  • Diamond Crystal kosher salt
  • 8 grain-free tortillas, corn tortillas, or butter lettuce leaves

For the mango avocado salsa

  • Diced ripe mango: I love using ripe mangos with yellow skin (e.g., Ataulfo, Honey, Champagne, or Manila) in the salsa because they’re less fibrous and have a more concentrated, sweet flavor. If you use red/green mangos, make sure they’re fully ripe, and expect a slightly firmer, less creamy texture.
  • Diced Hass avocado
  • Finely diced red onion
  • Minced fresh cilantro
  • Extra virgin olive oil
  • Red pepper flakes (optional)
  • Diamond Crystal kosher salt
  • Fresh lime juice: Don’t leave out the acid! It helps balance the flavors of the mango avocado salsa and helps keep the avocado from browning too much.

How to Make Juicy Chicken Tacos

1. Salt the chicken and toss with mayonnaise

Pat the chicken thighs dry and sprinkle all over with kosher salt. Next, toss the salted chicken thighs with mayonnaise until evenly coated.

Four sequential images showing someone adding salt and mayonnaise to raw boneless and skinless chicken thighs in a glass bowl to make chicken tacos.

In my opinion, the mayo helps the spices stick better than just using oil and ensures juicy, flavorful chicken.

2. Make your own taco seasoning blend

In a small bowl, combine chili powder, cumin, garlic powder, oregano, and cayenne (if using).

Mixing together chili powder, ground cumin, garlic powder, dried oregano, and crushed red pepper in a small bowl for chicken taco seasoning.

Stir well to combine.

A closeup shot of homemade chicken taco seasoning in a small glass bowl being stirred with a small metal spoon.

Shortcut Tip!

Short on time or already have a taco seasoning blend you love? Use ~2 tablespoons of that instead of the homemade mix. It works just as well!

3. Coat the chicken with taco seasoning

Sprinkle on the seasoning blend (or your store-bought mix)…

Sprinkling the chicken taco seasoning on the mayonnaise coated raw chicken thighs in a glass bowl.

…and toss until the chicken is fully coated.

An Asian woman in glasses is tossing raw chicken thighs in homemade taco seasoning in a glass bowl to make chicken tacos.
An overhead shot of a glass bowl filled with raw chicken thighs coated with taco seasoning, ready to be cooked.

Why mayo?

It helps the chicken brown beautifully in the air fryer and keeps the inside moist and tender—without leaving any mayo taste behind.

4. Air fry the chicken

Heat your air fryer to 400°F. Arrange the thighs in a single layer and cook for 10 to 13 minutes. They’re done when the thickest part reaches at least 175°F—you can go as high as 195°F for even more tenderness.

A closeup shot of seasoned chicken thighs being placed in a countertop oven / air fryer to make chicken tacos.

No air fryer?

Roast the chicken in the oven at 425°F on a parchment-lined sheet pan for 20–25 minutes.

5. Make the Mango Avocado Salsa

While the chicken is cooking, combine the mango, avocado, red onion, cilantro…

Four sequential shots that show someone adding diced mango, diced avocado, diced red onions, and cilantro into a bowl to make mango avocado salsa.

… extra virgin olive oil, red pepper flakes (if using), a pinch of salt, and lime juice.

For more sequential shots that show the addition of the final ingredients to the mango avocado salsa: extra virgin olive oil, crushed red peppers, salt, and lime juice.

Gently toss and taste. Add more salt or lime juice as needed.

Mango salsa with avocado and onions that will be used as a topping for chicken tacos.

Pro tip!

This salsa takes these tacos to the next level. It’s sweet, tangy, creamy, and just spicy enough to balance the smoky chicken. If you must, you can substitute your favorite store-bought salsa or simply top with diced white onions and minced cilantro.

6. Warm your tortillas

Heat tortillas in a dry skillet for 30 seconds per side until warm and pliable. If you’re keeping things grain-free or Whole30, butter lettuce leaves work great as wraps.

7. Assemble and serve

Dice the cooked chicken into bite-sized pieces.

An overhead shot of a cutting board filled with bite-sized seasoned chicken thighs that are being cut up for chicken tacos.

Scoop into tortillas or lettuce wraps and top with mango avocado salsa. Add lime wedges or hot sauce if you like.

Spooning mango salsa on top of three chicken tacos.

The best part of taco night is having everyone assemble their own tacos—less work for you!

An overhead shot of three chicken tacos topped with mango salsa on a white plate.

Meal Prep and Storage Tips

  • Double the chicken and store the extra in an airtight container in the refrigerator for up to 4 days.
  • Use leftovers in taco bowls, salads, lettuce wraps, or breakfast scrambles.
  • The salsa is best fresh but will keep for 1 to 2 days in the fridge in an airtight container. Add the avocado just before serving to keep it from browning, but it’s really not too bad the next day if you forget.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

A closeup shot of homemade chicken tacos topped with mango salsa.
Print

Easy Chicken Tacos with Mango Avocado Salsa (Big Flavor, Fast!)

These easy air fryer chicken tacos are bold, tender, and ready in under 30 minutes—topped with a fresh mango avocado salsa that takes them over the top.
Course Dinner
Cuisine Mexican
Keyword chicken tacos, mango avocado salsa
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 359kcal
Author Michelle Tam

Ingredients

For the Chicken Tacos

  • 1½ pounds boneless skinless chicken thighs 
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons paleo mayonnaise
  • 1½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes or cayenne pepper (optional)
  • 8 grain free tortillas corn tortillas or butter lettuce leaves (for Whole30)

For the Mango Avocado Salsa

  • 1 cup diced ripe mango Use yellow skin mangos like Ataulfo, Honey, Champagne, and Manila.
  • ½ cup diced Hass avocado
  • ¼ cup finely diced red onion sweet white onion will also work
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon extra virgin olive oil
  • ⅛ teaspoon crushed red pepper flakes or cayenne pepper (optional)
  • ¼ teaspoon Diamond Crystal kosher salt and more to taste
  • 1 tablespoon fresh lime juice

Instructions

  • Grab the chicken thighs and sprinkle diamond crystal kosher salt all over the surface.
  • Then, toss the salted chicken thighs in the mayonnaise until there is a uniform thin coating of mayonnaise on the chicken. Set aside.
  • In a small bowl, combine the chili powder, ground cumin, garlic powder, dried oregano, and crushed red pepper or cayenne pepper (if using). Stir well to combine.
  • Sprinkle the taco seasoning blend on the top of the chicken until it is uniformly coated. Toss well and make sure the seasoning gets in all the nooks and crannies.
  • Heat an air fryer to 400°F and when it’s hot, arrange the chicken thighs in a single layer in the basket.
  • Air fry for about 10 to 13 minutes or until the top is browned and the thickest part of the chicken thigh is 175°F (it’s safe to eat at 165°F, but will taste best at 175° to 195°F).
  • While the chicken is cooking, make the mango avocado salsa. In a large bowl, combine the diced mango, avocado, red onion, cilantro, extra virgin olive oil, red pepper flakes (if using), salt, and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
  • Heat tortillas in a dry skillet for 30 seconds per side until warm and pliable. If you're keeping things grain-free or Whole30, butter lettuce leaves work great as wraps.
  • Dice up the cooked chicken, pile it into warm tortillas or lettuce wraps, and top with a spoonful of mango avocado salsa. Add extra lime or hot sauce if you like. Enjoy immediately!

Video

Notes

  • 🔥 No air fryer? Roast the chicken at 425°F on a parchment-lined sheet pan for 20–25 minutes or until the thickest part of the chicken thigh is 175°F (it’s safe to eat at 165°F, but will taste best at 175° to 195°F).
  • If you insist on using chicken breast, use thin chicken cutlets and cook until the thickest part reaches 150°F, about 8 to 10 minutes.
  • Want to use store-bought taco seasoning? Just substitute 2 tablespoons for the homemade taco seasoning.
  • Double the chicken and store leftovers in the fridge for up to 4 days.
  • Use extra leftover chicken for taco bowls, salads, lettuce wraps, or scrambled with eggs for a fast breakfast.
  • The salsa is best fresh but will keep for 1–2 days in the fridge (add the avocado just before serving).

Nutrition

Calories: 359kcal | Carbohydrates: 12g | Protein: 35g | Fat: 19g | Fiber: 4g | Sugar: 7g

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]]> https://nomnompaleo.com/chicken-tacos/feed 12 Juicy Honey Mustard Chicken (Easy & Flavor-Packed!) https://nomnompaleo.com/honey-mustard-chicken https://nomnompaleo.com/honey-mustard-chicken#comments Mon, 05 May 2025 23:45:32 +0000 https://nomnompaleo.com/?p=44223 This honey mustard chicken recipe is about to become your go-to dinner on busy weeknights. Trust me: It’s quick, simple,…

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This honey mustard chicken recipe is about to become your go-to dinner on busy weeknights. Trust me: It’s quick, simple, and ridiculously tasty. And guess what? You probably already have everything you need in your pantry.

An overhead shot of someone holding a rectangular white baking dish filled with baked honey mustard chicken thighs.

Table of Contents

Honey mustard chicken: the weeknight winner you didn’t know you needed!

I’m known for easy, flavor-packed chicken recipes made with minimal and strategic ingredients that boost umami—and this recipe is no exception. You just measure out some pantry staples, whisk them together, toss in some quick-cooking boneless and skinless chicken parts, and pop it in the oven. The end result is lots of juicy chicken and a delectable honey mustard sauce that you’ll want to spoon over everything!

A closeup view of a white baking dish filled with baked honey mustard chicken thighs.

Best of all, this dish is paleo-friendly, gluten-free, and ready faster than you can say “What’s for dinner?”

Note: If you’re looking for the older Honey Mustard Chicken recipe from The Paleo Kitchen cookbook by Juli Bauer and George Bryant, you can find it here. This version you’re reading now is my own fresh take—simpler, quicker, and so dang good!

Two secret ingredients!

Here’s the scoop: I’ve added a couple of secret (yet totally undetectable) ingredients—mayonnaise and coconut aminos—that’ll seriously level up your chicken game.

Mayo isn’t just for sandwiches; it helps the chicken brown beautifully, makes the marinade cling to every juicy bite, and adds just the right touch of fat. These days, I add a dollop of mayonnaise whenever I season raw chicken, as evidenced in my popular pesto chicken recipe.

Coconut aminos bring that magic umami element, and I promise you won’t taste coconut—just a deeper, richer flavor. Trust the process, people!

Ingredients

The raw ingredients to make honey mustard chicken thighs.
  • Boneless and skinless chicken thighs: I love using boneless and skinless chicken thighs for this recipe because they’re flavorful, forgiving, and quick-cooking. Yes, you can also use boneless skinless chicken breasts (specifically, cutlets) or bone-in, skin-on chicken thighs and I have specific instructions down below.
  • Dijon mustard: I prefer using whole grain mustard but regular Dijon mustard works just as great.
  • Honey: Please don’t ask for a honey substitute because this is a honey mustard chicken recipe. If you’re looking for a Whole30 chicken recipe, try my Orange Dijon Chicken recipe.
  • Paleo mayonnaise: Don’t skip this ingredient! It’ll help keep the chicken juicy and help the marinade stick to the chicken!
  • Coconut aminos: It really adds a boost of savoriness, so don’t leave it out! When I made the chicken without coconut aminos, it still tasted okay but the small spoonful of coconut aminos makes a big difference!
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • Avocado oil spray or avocado oil: Use a small amount for greasing the baking pan

How to make honey mustard chicken

Season the chicken thighs with Diamond Crystal kosher salt and freshly ground black pepper.

A person in a blue apron is adding freshly cracked black pepper to a plate of boneless and skinless chicken thighs.

In a large bowl or large glass storage container, combine the mustard, honey, mayonnaise, coconut aminos, and ½ teaspoon Diamond Crystal kosher salt.

Making a gluten free and paleo honey mustard chicken marinade by combining dijon mustard, honey, mayonnaise, coconut aminos, and salt into a glass mixing bowl.

Whisk the honey mustard marinade until smooth.

An overhead shot of a glass mixing bowl filled with honey mustard marinade being mixed with a small metal whisk.

Add the seasoned chicken thighs to the honey mustard chicken marinade and toss well to coat.

Tossing the raw chicken thighs in the honey mustard marinade so the thighs are well coated with the sauce.

You can cook the chicken thighs right away or store them in a sealed airtight container in the fridge for up to a day.

When you are ready to cook the chicken, heat the oven to 400°F on convection roast or 425°F conventional with the rack in the middle.

Spray a large baking dish with avocado oil or brush the interior with a thin layer of avocado oil.

A person in a blue apron is spraying the inside of a large white rectangular baking dish with avocado spray.

Place the chicken thighs in a single layer in the greased baking dish.

A person in a blue apron is placing the marinated raw honey mustard chicken in a single layer in a greased baking dish.

Pour any reserved marinade liquid over the chicken.

Pouring the remaining honey mustard marinade on top of the chicken thighs in the baking dish before putting it in the oven.

Pop the chicken into the oven…

A smiling Asian woman in glasses and braids is holding a white casserole dish filled with honey mustard chicken thighs ready for the oven.

…and bake for 15 minutes.

Placing a white baking dish filled with honey mustard chicken thighs into an open oven.

At the 15 minute mark, brush some of the sauce in the pan on top of the chicken…

Brushing honey mustard sauce on the chicken thighs after the dish has baked for 15 minutes.

…and rotate the pan 180 degrees.

Continue baking the honey mustard chicken for an additional 8 to 10 minutes or until the thickest part of the chicken thighs registers 175°F on an instant-read thermometer and the chicken pieces are browned in parts.

A side angle of someone holding a baking dish filled with freshly baked honey mustard chicken thighs.

Voila!

A closeup diagonal view of a rectangular white baking dish filled with baked honey mustard chicken thighs.

Serving suggestions

This Honey Mustard Chicken pairs perfectly with Roasted Garlic Green Beans, Roasted Broccoli and Bacon, tender-crisp asparagus spears, crispy potatoes, cauliflower rice, or a fresh, crunchy salad. Not paleo? Serve it with some noodles, pasta, rice, or crusty bread!

Storage tips

Store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

How to substitute chicken breasts

Prefer boneless, skinless chicken breasts? No problem! Simply use thinner chicken breast cutlets and pound them until all the pieces are the same thickness. Also, reduce cooking time to about 10 minutes or until the thickest part of the chicken is cooked through to 150°F. Transfer the cutlets to a platter, loosely cover with foil, and rest for at least 5 minutes before serving.

Don’t be tempted to use regular boneless and skinless chicken breasts because they will cook unevenly!

If you aren’t buying pre-cut breast cutlets at the store, I have instructions on how cut chicken breasts into thin cutlets at home in my Pesto Chicken recipe.

Using bone-in, skin-on chicken thighs

Cooking bone-in, skin-on chicken thighs? Increase the amount of chicken to 3½ pounds and marinate for at least an hour or up to a day in advance. Place the chicken skin-side down in the pan and cook for 30 minutes. Then, flip the chicken skin-side up, brush on some marinade from the pan and continue baking for 15 to 20 minutes or until the internal temperature reaches 175°F and the skin turns golden brown.

Can I make this ahead?

Absolutely! Marinate the chicken and store it in an airtight container in the refrigerator for up to a day. The flavors will deepen beautifully, and dinner prep will be even quicker.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

An overhead shot of someone holding a rectangular white baking dish filled with baked honey mustard chicken thighs.
Print

Juicy Honey Mustard Chicken (Easy & Flavor-Packed!)

Dinner doesn’t get easier than this juicy Honey Mustard Chicken! Made with pantry staples and a secret umami booster, this paleo-friendly meal is weeknight gold.
Course Dinner
Cuisine American
Keyword chicken, gluten-free, nom nom paleo, paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 286kcal
Author Michelle Tam

Ingredients

Instructions

  • Season the chicken thighs with Diamond Crystal kosher salt and freshly ground black pepper.
  • In a large bowl or glass storage container, whisk together the Dijon mustard, honey, mayonnaise, coconut aminos, ½ teaspoon Diamond Crystal kosher salt.
  • Add the seasoned chicken thighs to the marinade and toss well to coat. You can cook the chicken thighs right away or store them in a sealed airtight container in the fridge for up to a day.
  • When you are ready to cook the chicken, heat the oven to 400°F on convection roast or 425°F conventional with the rack in the middle.
  • Spray a 9-inch by 13-inch baking dish with avocado oil or brush the interior with a thin layer of avocado oil.
  • Place the chicken thighs in a single layer in a baking dish. Pour any reserved marinade liquid over the chicken.
  • Pop the chicken into the oven and bake for 15 minutes. Then, brush some of the sauce in the pan on top of the chicken and rotate the dish 180 degrees.
  • Continue baking the honey mustard chicken for an additional 8 to 10 minutes or until the thickest part of the chicken thighs registers 175°F on an instant-read thermometer and the chicken pieces are browned in parts. Serve!

Video

Notes

HOW TO SUBSTITUTE CHICKEN BREASTS
Prefer boneless, skinless chicken breasts? No problem! Simply use thinner chicken breast cutlets and pound them until all the pieces are the same thickness. Also, reduce cooking time to about 10 minutes or until the thickest part of the chicken is cooked through to 150°F. Transfer the cutlets to a platter, loosely cover with foil, and rest for at least 5 minutes before serving.
Don’t be tempted to use regular boneless and skinless chicken breasts because they will cook unevenly!
If you aren’t buying pre-cut breast cutlets at the store, I have instructions on how cut chicken breasts into thin cutlets at home in my Pesto Chicken recipe.
USING BONE-IN, SKIN-ON CHICKEN THIGHS
Cooking bone-in, skin-on chicken thighs? Increase the amount of chicken to 3½ pounds and marinate for at least an hour or up to a day in advance. Place the chicken skin-side down in the pan and cook for 30 minutes. Then, flip the chicken skin-side up, brush on some marinade from the pan and continue baking for 15 to 20 minutes or until the internal temperature reaches 175°F and the skin turns golden brown.

Nutrition

Calories: 286kcal | Carbohydrates: 13g | Protein: 30g | Fat: 13g | Fiber: 0.5g | Sugar: 12g

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