These crispy Buffalo Chicken Bites have the perfect touch of spice and are made totally gluten-free and paleo-friendly! Chicken breasts is cut up, dipped in batter and pan-seared before being coated in the easiest buffalo sauce. Perfect for an appetizer or for dinner when served with your favorite side.
Crispy Buffalo Chicken Bites
Buffalo Chicken Bites are our new favorite appetizer, snack, or chicken dinner that nobody will guess is completely allergy-friendly! They are easy to make (watch the video below), and are both kid-friendly and a hit with adults as well. Serve with your favorite side for dinner or dish up for game day with ranch or blue cheese and all the cut up veggies.
Boneless Skinless Chicken Breast
Salt and Pepper
Hot Sauce (we used Frank’s)
Grass-Fed Butter or Ghee
How to Make Gluten Free Buffalo Chicken Bites
Heat the oil. We use avocado but feel free to use whatever high heat oil you want.
Whisk together the batter ingredients.
Coat the chicken with the batter.
Fry and then let excess oil drain on paper towels.
Make buffalo sauce by heating hot sauce and butter (or ghee) together in a skillet. Whisk together until fully combined.
Toss chicken with buffalo sauce.
For extra crispy chicken broil for a few minutes.
Serve immediately with vegetable crudités and your favorite dipping sauce.
If you want your chicken extra crispy, after this step transfer chicken to a lined baking sheet and broil for 2-3 minutes on each side, watching carefully
*Splash a drop of water in the skillet, if it sizzles, it's hot and ready to go!
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This easy-to-make Sweet Potato Chili is the perfect option for meatless Monday or a family-friendly weeknight dinner win. With sweet potatoes, beans and tomatoes, it is hearty vegetarian comfort food. It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings.
Sweet Potato Chili Recipe
This is my classic go-to vegetarian chili recipe to make all fall and winter long. I call it healthy comfort food in a bowl because it’s hearty and satisfying for all of those chilly days. It is perfect for a big gathering, football Sunday festivities, or for a good weekly meal prep option since there are tons of leftovers! Make it in your slow cooker or your Instant Pot pressure cooker for easy hands-off cooking! And don’t forget about the best part about chili: all the toppings! I’ve got a list of my favorites below.
Vegetarian Chili Ingredients
How to Make It
We’ve got options for making this in both the slow cooker and the pressure cooker. The slow cooker is a great option for making this if you want to prepare it in the morning before leaving for work and have it ready in the evening when you return home.
Making it in the Instant Pot is great because it builds flavor quickly without much hands on time. The vegetarian chili is under pressure for 5 minutes, with a 10 minute pressure release. However, don’t forget to account for the prep time (gathering up your ingredients and dicing some up), the saute of the veggies and the time it takes to come up to pressure. It will take at most about an hour to cook this in the Instant Pot. But it’s mostly hands-off cooking time and it adds a ton of flavor.
To Make on the Stove Top
We didn’t include instructions for cooking this on the stove top in the recipe, but you could. To make on the stove top:
Heat the oil in a dutch oven. Once hot add peppers, celery, onion and garlic and cook, stirring occasionally, until very softened, about 10 minutes.
Add the sweet potatoes, beans, broth, all spices, tomato sauce and diced tomatoes and stir together. Bring up to a boil and then reduce heat to simmer.
Cook until the sauce has thickened and the sweet potatoes are cooked through.
Serve with desired garnishes.
Diced or Marinated Onions
If you like this chili recipe, check out these others:
There’s a lot to love about Vitamin D and all of the benefits it offers your body. According to Medical News Today, it promotes healthy bones, reduces your risk of catching the flu, lowers your risk of diabetes, and improves overall health for babies and pregnant mamas. It also supports the immune system, brain, nervous system, and cardiovascular system. Let’s all pause and think about how to get more vitamin D into your lives, right?
5 Easy Tips for Getting More Vitamin D
You’ll be glad you did!
Well, it’s tricky. It’s tougher than you might think to take in ideal levels of this particular vitamin, which is created in the body primarily as a reaction to sun exposure. Most of us don’t spend that much time outside, and even when when we do, we might be protecting our skin by hanging out under an umbrella or a big hat. As a result of all of this, deficiencies in Vitamin D are actually pretty common.
We all want to take advantage of all of those great benefits, so here are five simple ways you can naturally boost your Vitamin D every day.
1. Get some sun. Sunlight is probably the best-known source of Vitamin D out there, and if your lifestyle allows for regular outdoor time, it really is a good way to start to boost your intake. According to the Vitamin D Council, you don’t need to get a tan or risk a sunburn in order to get the ideal amount of the vitamin in your system — which is a good thing, because you know how I feel about practicing safe sun! An Australian study cited by Harvard Medical School actually showed that there’s no real difference in Vitamin D absorption between people who use sunscreen and people who don’t, so you can soak in this vitamin even while using sun protection. Go ahead and lather up!
This one is more difficult in the winter months. If you live in a winter-y climate like I do, visit your local garden center or greenhouse. They are packed with warmth, plants, and give you all those sunny feels!
All this aside, if you’re feeling like you need additional support getting your Vitamin D in, supplement with it! Especially in the winter months. Make sure you discuss with your doctor before adding anything new into your regimen.
Adorned with a sweet glaze and seasoned with chili powder, this Chili Maple Glazed Salmon is just what a fun and delicious dinner looks like. Plus, it’s super simple to put together and pairs well with just about any veggies for a side. It’s gluten-free, dairy-free and Paleo and calling your name to put on the dinner list this week!
Chili and Maple Glazed Salmon
This Maple Glazed Salmon recipe is hands down one of my favorite ways to prepare salmon. I was first introduced to a recipe like this at a dinner I had at Mike’s parent’s house. His mom made a delicious salmon dish, and she mentioned it using brown sugar and maple syrup, and having a rub on it. I loved that idea so I knew I had to recreate at home and thus this Chili Maple Salmon recipe was born! It is simple to put together and a unique flavor combination. The chili and and the maple together are so good! Serve with a simple side of steamed or roasted veggies and dinner is served!
Pure Maple Syrup
What to Serve with Maple Glazed Salmon
Because salmon is such a quick dish to make, it’s best to serve with either a prepped ahead veggie dish (we like to roast a big batch of veggies at the beginning of the week to use throughout the week) or something that takes just a few seconds to put together, like a salad!
Some other options are to serve with a quick cole slaw, like this one or this one, some zucchini noodles or other veggie noodles, or some cauliflower rice.
If you like this salmon recipe, check out these others:
Place salmon on lined baking sheet and broil for 7-8 minutes.
Brush maple syrup over salmon and broil for an additional 1-2 minutes. Enjoy!
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Nearly any vegetable can be roasted, and once roasted, can go with nearly any dish. Oven Roasted Vegetables are the perfect side that can be made year round. We’re dishing out all of our best tips for how to roast vegetables in the oven for for dinners or meal prep.
Oven Roasted Vegetables for Any Season
When done right, oven roasted vegetables can compliment just about any dish you can think of and are truly delicious. At it’s heart, roasting vegetables is basically just placing them with some oil on a sheet pan and sticking them in the oven! But with a few basics rules and tricks, we’re showing you how you can roast just about ANY vegetable to serve with just about any side.
What vegetables are good for roasting?
Nearly any! But for the purpose of this post we are breaking down the vegetable in two main groups of softer summer vegetables and harder winter vegetables.
“Soft” vegetables are crops that are largely harvested in the spring and the summer and are quicker cooking vegetables like:
“Hard” vegetables are crops that are largely harvested in the fall and winter and they are heartier vegetables that take longer to cook like:
winter squash such as butternut or spaghetti
We recommend roasting the softer vegetables for 20-25 minutes roughly, and the harder vegetables for 40-50 minutes. The exact timing depends on how small you cut the vegetables, especially the heartier winter ones.
Rules for Roasting Vegetables
In short, roasting vegetables can be as simple as putting some oil on a pan and roasting! But we’re sharing a few tips we’ve learned about how to make the best roasted vegetables.
Cut the vegetables to similar sizes. Making sure the vegetables are the same size means they will cook evenly. This is especially true for root vegetables and potatoes.
Use an oil with a high smoke point. We like avocado oil because it works well in high heat and is a healthy fat.
Make sure to use enough oil! Using a decent amount of oil is key if you want to get a good browning on the vegetables. Part of what makes vegetables taste so good when they are roasted is that they can get caramelized in parts and it gives the veggies a really good flavor. Oil helps the vegetables actually roast and makes sure they cook evenly. Use roughly 1-2 tablespoons of oil per sheet pan of vegetables. Toss them with your hands to make sure they are evenly coated. You can do this either in a bowl or directly on the sheet pan.
Give the veggies some space. Another key to roasting is to make sure that whatever you are roasting isn’t crowded, that way air can circulate properly. If the pan is crowded the vegetables steam instead of roasting. Make sure the veggies have some space in between and have contact with the bottom of the sheet pan. Use a second baking sheet if you need to to give the vegetables room.
Flip halfway through and moving the veggies around the pan. Flipping the vegetables halfway through the cooking time allows for even cooking on both sides, of course.
Make sure your oven is hot. It’s ideal to preheat the oven well, and roast at a high temperature. We recommend roasting vegetables at 400 degrees, but it can even be increased up to 425 degrees if you wanted more caramelization or a bit faster cooking time.
How to Know What Veggies to Pair Together
You can roast vegetables alone, or you can pair them with others. When you pair them together, make sure to choose vegetables that will not only taste good together, but that will also cook in the same amount of time.
Using our guide of dividing up the vegetables into two categories of “soft veggies” and “hard veggies” is a good place to start in terms of cooking times. Soft summer veggies like zucchini, peppers and green beans will all cook at the same time and taste good together. Hard winter vegetables like potato, carrots and onions also will cook at the same time and taste great.
You can also stagger the vegetables if you wanted to cook two vegetables together that take different roasting times. For instance, you could cook potatoes, onions and peppers together, but you might want to add the peppers half way through roasting time since they cook quicker than potatoes and onions.
Adding Flavor to Roasted Vegetables
At the minimum, oven roasted vegetables need oil and salt. And often that is all roasted vegetables need to taste delicious. But a sheet pan of roasted vegetables are a great canvas to add so many flavors to. You can add:
Dried herbs and spices
Fresh herbs either while they roast (like thyme, rosemary or sage) or add it in at the end (like cilantro or parsley)
Grated cheese (parmesan would be great here)
Citrus zest or juice
Oven roasted veggies are perfect to make ahead in a large batch at the beginning of the week (just don’t forget to spread them out to give them space while roasting). They can be reheated in a toaster oven or the oven while you are cooking your main dish. They’re also great used in salads, in soups or within other dishes cooked throughout the week.
Looking for something to pair with perfectly roasted vegetables?
Preheat oven to 400ºF and place the rack in the lower part of the oven.
Cut (and peel if needed) vegetables into bite sized pieces that are similar in size. If pairing vegetables together, make sure to choose ones that cook in the same amount of time. See the body of the post for pairing vegetables.
Arrange vegetables on a baking sheet and add oil, salt and pepper. Mix together with your hands then evenly spread out the vegetables, making sure to leave room in between.
Roast soft vegetables such as peppers and green beans for 20-25 minutes, flipping half way through and hard vegetables such as potatoes and root vegetables for 40-50 minutes, flipping half way through.
The body of this post has a lot of information about roasting vegetables, including tips and suggestions on pairing vegetables together.
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Flavored with Italian seasoning, with a touch of spinach added in, these Paleo Turkey Meatballs make for a great weeknight dinner or meal prep solution! Double or triple the batch and serve some for now and save some for later. Serve with your favorite homemade or store-bought marinara and spaghetti squash and you’ve got the perfect lightened-up dinner.
Paleo Turkey Meatballs with Spinach
This gluten-free and Paleo Turkey Meatballs are a classic LCK recipe you’ve been loving since 2013! We went ahead and gave the recipe and photos a little update. We are so glad we did as it reminded us of how amazing these meatballs are, especially for meal prep! Make a double or triple batch of these Italian flavored meatballs and use some right away and then save some for later. Meatballs are great to keep in the freezer because they’re quick and easy to pull out on a moments notice and reheat in your favorite homemade or store-bought marinara sauce.
Gluten Free Turkey Meatball Ingredients
Ground Turkey (light or dark meat works here, though we prefer dark meat)
Sea Salt and Pepper
Red Pepper Flakes
Make Ahead Meatballs and Freezer Instructions
Meatballs are the perfect make-ahead meal! They can made a few days ahead and left in the refrigerator or they can be frozen for up to 2 months.
To freeze meatballs, let them fully cool at room temperature and then transfer to a baking sheet lined with parchment paper. Let freeze for at least 1 hour, and then transfer them to a long term storage bag or container. Store for up to 2 months. Defrost in the refrigerator overnight, or warm up in your favorite pasta sauce over low heat.
If you like this gluten-free classic recipe, check out these others: