Crispy Buffalo Chicken Bites

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.

Buffalo Chicken Bites
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.

Ingredients Needed

Buffalo Chicken Bites

How to Make Gluten Free Buffalo Chicken Bites

  1. Heat the oil. We use avocado but feel free to use whatever high heat oil you want.
  2. Whisk together the batter ingredients.
  3. Coat the chicken with the batter.
  4. Fry and then let excess oil drain on paper towels.
  5. Make buffalo sauce by heating hot sauce and butter (or ghee) together in a skillet. Whisk together until fully combined.
  6. Toss chicken with buffalo sauce.
  7. For extra crispy chicken broil for a few minutes.
  8. Serve immediately with vegetable crudités and your favorite dipping sauce.

Sides to Pair

Gluten free buffalo chicken pieces.

Watch the video:

Buffalo bites with celery and carrots.

Want other Buffalo Chicken Hits? Try these favorite recipes:

5.0 rating
2 reviews

Crispy Buffalo Chicken Bites

Prep Time 10 min
Cook Time 15 min
Total Time 25 minutes

Author: Lexi
Scale This Recipe


  • 1 lb. organic chicken
  • 1/4 cup avocado oil, or oil of choice




  • In a skillet heat oil until hot*
  • Cut chicken into bite size pieces
  • In a bowl, combine batter ingredients
  • Place chicken into batter and toss until coated
  • Carefully place chicken into hot skillet
  • Let cook for 4-5 minutes on each side
  • Remove from skillet and place on plate lined with paper towels
  • In a skillet, heat hot sauce and butter over low heat until combined
  • Add in chicken and toss until coated
  • 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
  • Recipe Notes

  • *Splash a drop of water in the skillet, if it sizzles, it's hot and ready to go!

  • Nutrition

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    Crispy Buffalo Chicken Bites

    Bound to be a hit at your next party, this Healthy Spinach Artichoke Dip has all that creamy flavor without any dairy. This paleo, vegan and Whole30 friendly appetizer is simple to put together and nobody will know this isn’t the classic version.

    Healthy spinach artichoke dip on a serving plate.Healthy Spinach Artichoke Dip

    Is there anything better than Spinach and Artichoke Dip? It is such a classic appetizer that everyone loves. We wanted to update it to make it a bit more healthy so we took all the flavors to create a nutrient-dense dip that is so creamy and delicious without any actual cream! We did leave an option to top it with cheese and broil it, but the dip itself is so flavorful it won’t be missed if you need to leave it off for a totally dairy-free dip. 

    This crowd favorite is perfect for parties, or for an appetizer for a night in. It’s simple to make, made with mostly pantry staples and can even be made ahead of time (no more than a day) and reheated.

    Ingredients Needed

    Preparing healthy spinach and artichoke dip in a blender.How to Make Healthy Spinach Artichoke Dip without Dairy

    To make this dish free from any dairy, we turned to cashew cream. Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream or in some recipes cream cheese. It can be used for both savory or sweet recipes! We’ve used in so many different dishes, and it’s our number one choice to replace dairy where it fits.

    We left it optional to add a bit of cheese on top of the dish to get that traditional spinach and artichoke dip feel, but you won’t miss it too much if you omit it to make this dish totally dairy-free.

    What to Serve with this Dip

    Serve this dip with crackers (homemade or store-bought), tortilla chips, and cut up veggies.

    Healthy spinach dip with chips and veggies.

    If you like this healthy dip recipe, check out these others:

    If you like this spinach and artichoke recipe, check out these others:

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    Healthy Spinach & Artichoke Dip

    Savor the last long weekend of the Summer with these gluten free and paleo healthy labor day recipes to make at home or bring with you on-the-go!

    Healthy Labor Day Recipes

    Healthy Labor Day Recipes

    Labor Day Weekend is bittersweet! It’s the last long weekend of the Summer where everyone gets a chance to soak in the last of the sun with final beach days, BBQ’s, and the chance to make all of those summer recipes you’ve been pinning and saving. I’ve rounded up some favorite appetizers, side dishes, main dishes, and treats to satisfy every person at your home this weekend with these healthy labor day recipes!

    Labor Day Appetizers

    These late summer appetizers are perfect to make at home or to share!

    Labor Day Pasta Salads and Sides

    Sometimes the salads are the BEST part of a BBQ

    Labor Day Cocktails

    Make them as cocktails or mocktails!

    Labor Day BBQ Ideas

    Get that grill lit up, because we need to fire up the end of summer!

    Labor Day Desserts

    A sweet finish to the end of summer!

    Healthy Labor Day Recipes (Paleo & Gluten-Free)

    This 7 Layer Taco Dip is just what any party, or fun Saturday night needs! 7 layers of Mexican inspired flavor that is so delicious! This dip is gluten-free and optionally dairy-free and paleo!

    7 layer taco dip recipe with meat and chips7 Layer Taco Dip Recipe

    Is there any better food to bring to a pot luck or serve at your own party than a 7 Layer Taco Dip? Don’t think so! This classic dip is made healthier here with a few homemade substitutes for standard store-bought ingredients, and so so worth it! This version is gluten-free and we offer a few substitutions to make it paleo and dairy free if you need it.

    Be warned: there is no way there will be any leftovers when this dish is served, so make sure you get in there early if you want to have some yourself!

    How to make a 7 Layer Taco Dip

    Make or gather all of the layers!

    Layer in all of the ingredients in an oven 8″x8″ (or similarly sized ) oven safe dish. After placing in cheddar cheese put in the oven to melt. Layer on the remaining and serve with hearty tortilla chips and veggies.

    baked 7 layer taco dip with meat

    Can this be made ahead of time?

    You can assemble and prep this entire dish 1 day ahead of time, with the exception of adding the fresh ingredients on top. You can prep those ahead of time though and have them all ready to go for your party. Right before serving place the assembled dip under the broiler to warm up and melt the cheese, and then top with fresh lettuce, tomato and onion.

    What to serve with this dip?

    Serve it with the classics: Tortilla chips (either corn or a grain free option like Siete) and veggies like celery, cucumber, peppers or carrots.

    Best ever Mexican layer dip with chip

    If you like this dip recipe, check out these others:

    5.0 rating
    1 reviews

    7 Layer Taco Dip

    Prep Time 20 min
    Cook Time 10 min
    Total Time 30 minutes

    Author: Lexi
    Scale This Recipe



      Refried black beans

      Beef mixture


      • Store-bought or homemade



    • 1. Make refried black beans- Heat 1 tbsp oil of choice in a pan
    • 2. Add in beans and let heat for 3-5 minutes, begin mashing
    • 3. Add in spices, mash and mix well
    • 4. Add in 2 tbsp water; mix until water is combined
    • 5. Remove from heat and set aside
    • 6. Make beef- in a skillet heat oil and garlic
    • 7. Add in beef and cook until brown
    • 8. Add in tomatoes, spices, and hot sauce; let cook for 3-5 minutes then remove from heat and set aside
    • 9. Make guacamole and chop lettuce, tomato, and onions for layer 7
    • 10. Once all the layers are prepared, start assembling in your dish; serve and enjoy!

    • Nutrition

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      7 Layer Taco Dip

      Cauliflower to the rescue again! These buffalo cauliflower nuggets made in the air fryer are downright addictive, with a crispy exterior coated in an easy spicy buffalo sauce. These easy vegetarian bites are gluten free and low carb, with an option to make it paleo and dairy free.

      Portion of gluten free buffalo cauliflowerAir Fryer Buffalo Cauliflower Wings

      Cauliflower has masqueraded as many different things here on LCK, such as hummus, hash browns, rolls and pizza bites. But these Buffalo Cauliflower Nuggets, from the new Skinny Taste Air Fryer Cookbook might be a new favorite! They are easy to make, and fun to eat!

      If you don’t know my friend Gina, not only is she one of the kindness people I know, she works so hard, and her cookbooks are a total reflection of that dedication and work ethic! Her newest cookbook is no exception! Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. I seriously am amazed at all of the things she makes happen in the air fryer! Not only is the cookbook amazing, but in true Gina fashion, she also has her very own AIR FRYER that you can go ahead and purchase now!

      This book is not only an amazing air fryer guide but of course it’s filled with with crave-worthy recipes for favorites such as:

      This book has plenty of swaps for dietary restrictions, including gluten free and is just all around a great resource.

      photo of skinny taste air fryer book

      Tips for Making Buffalo Cauliflower Bites

      1. Make sure to cut your cauliflower into similar sized pieces. The cook timing on this recipe is based off of bite sized pieces, which are around 1″ to 1-1/2″ pieces of cauliflower.
      2. Gina instructs to individually coat the pieces, instead of breading them inside of a bag or in large batches. It takes a little bit more time but is well worth it because these bites came out so crispy!
      3. There is no seasoning inside of the breading or egg because the hot sauce is quite salty, but feel free to add some garlic powder or pepper if you desire.
      4. If you want to make the buffalo sauce dairy free, substitute with ghee.
      5. Gina suggests serving this with blue cheese, but ranch would also work as well!

      breading gluten free cauliflower bites

      What type of air fryer should I get?

      1. Gina has her very own air-fryer launching in July, which you can grab here!
      2. We’ve used both the NuWave and the Phillips and both are great options.
      3. One we haven’t tried, but plan to, is a toaster-style one.

      Note: While we love our air fryer, you should know that they are not a small appliance, so just make sure you have the space! And in case you don’t, we went ahead and tested these baked for you!

      Can these be baked?

      If you don’t have an air fryer (YET!), these cauliflower bites can be baked on a sheet pan lined with parchment paper in a preheated 375ºF for 25-30 minutes, flipping halfway through, until cauliflower is tender.

      pouring buffalo sauce on low carb spicy cauliflower

      If you like this cauliflower recipe, check out these others favorites:

      Love Buffalo Sauce like we do? Try these Buffalo favorites:

      Grab your copy of The Skinny Taste Air Fryer Cookbook here!

      5.0 rating
      2 reviews

      Air Fryer Buffalo Cauliflower Nuggets

      Cauliflower to the rescue again! These buffalo cauliflower nuggets made in the air fryer are downright addictive, with a crispy exterior coated in an easy spicy buffalo sauce. These easy vegetarian bites are gluten free and low carb, with an option to make it paleo and dairy free.

      Yield 4
      Prep Time 10 minutes
      Cook Time 17 minutes
      Total Time 27 minutes
      Recipe Type: lunch, dinner
      Cuisine gluten-free, low-carb, vegetarian

      Author: Lexi's Clean Kitchen
      Scale This Recipe


      • 3 large eggs, beaten
      • 1/2 cup almond flour, more if needed
      • 28 bite-size (about 1 inch) cauliflower florets (16 ounces)
      • Olive oil or avocado oil spray
      • 6 tablespoons Frank’s RedHot Sauce
      • 1 tablespoon unsalted butter, melted (or ghee for dairy free/paleo)
      • Carrot sticks and celery, for serving (optional)


      1. Preheat the air fryer to 380ºF.
      2. Place the eggs in small bowl. Place the almond flour in a separate medium bowl. Dip the cauliflower into the egg, then into the flour to coat, shaking off excess. Place on a sheet tray and spray both sides with oil.
      3. Working in batches. arrange a single layer of the cauliflower in the air fryer basket.
      4. Cook for 7-8 minutes, flipping halfway, until golden and tender.
      5. When all the batches are done, return all of the cauliflower to the air fryer and cook for 1-minute to heat through (for a toaster oven style air-fryer, cook at 350ºF; timing remains the same). 
      6. Transfer to a large bowl and toss with the hot sauce and melted butter.
      7. If desired, serve with celery and carrot sticks, and dipping sauce of choice.

      Recipe Notes

      1. This recipe comes from The Skinnytaste Air Fryer Cookbook (p. 122) and was reprinted with permission. This recipe shared reflects the alternative of almond flour instead of a gluten-free flour blend.
      2. Use more almond flour as needed.
      3. We recommend using avocado oil spray (that contains no added ingredients) for high heat cooking.


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      Air Fryer Buffalo Cauliflower Nuggets

      These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.

      Buffalo Chicken Sweet Potato on a sheet tray

      Buffalo Chicken Baked Sweet Potato

      Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.

      Close up of sweet potato buffalo chicken

      What type of sweet potatoes are best for this recipe?

      We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.

      Can you cook the sweet potatoes in the Instant Pot instead?

      You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.

      Skinny buffalo chicken stuffed sweet potatoes on a plate

      How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?

      If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!

      If you like this recipe with buffalo sauce, check out these others:

      5.0 rating
      4 reviews

      Healthy Buffalo Chicken Sweet Potato Skins

      Yield 4
      Prep Time 5 minutes
      Cook Time 35 minutes
      Total Time 40 minutes

      Author: Lexi
      Scale This Recipe


      • 4 sweet potatoes
      • 1 onion, diced
      • 2 garlic cloves, minced
      • 1 scallion, thinly sliced
      • 2 carrots, diced
      • 1 cup spinach
      • 1/4 cup mayonnaise
      • 1/4 teaspoon black pepper
      • 1/4 cup Frank’s hot sauce
      • 1 rotisserie chicken, shredded


      1. Pre-heat oven to 400 degrees °F.
      2. Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
      3. While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
      4. Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
      5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
        Set oven to a high broil.
      6. Fill the sweet potatoes with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!

      Recipe Notes

      Recipe updated March 2017


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      Buffalo Chicken Stuffed Sweet Potatoes

      These Gluten Free Pigs in a Blanket are as perfect for a large holiday gathering as they are for game day eats. They are made using an easy gluten-free and nut-free dough that doesn’t need any chilling time. These are a sure crowd pleaser for both kids and grown-ups alike!

      Gluten free pigs in a blanket with mustard

      Gluten Free Pigs in a Blanket

      Just because we don’t eat wheat doesn’t mean we shouldn’t be able to eat pigs in a blanket, right? This Gluten Free Pigs in a Blanket recipe saves the day because this adorable appetizer is both tasty and easy to put together for the next time you need to feed a crowd!

      I’ll let you in on a little secret, this recipe was in development for a while! Sometimes you get a recipe right in the first trial or two, and sometimes you question whether you are ever going to get it to right where you want it to be! And there was a moment when we didn’t think we would ever hit publish on our Gluten Free Pigs in a Blanket.  But we had a breakthrough and we’re so happy with the final result.

      Dipping gf pigs in a blanket

      The first few times we tested this we were using our typical almond flour and tapioca flour blend that is usually our first stop in baked goods. Unfortunately these resulted in dough that had good flavor but was a bit too crumbly for our liking, and was somewhat hard to roll out.

      While we were testing these we were also testing our new gluten-free and nut-free crust on Pumpkin Pie. We really loved the ease of working with that dough and thought it had a nice neutral flavor so we gave it a go on our Pigs in a Blanket and it was then we knew we were on to something. We changed up a few things including introducing more savory elements and at last we had a winner! We added apple sauce to this dough and loved the results. You don’t know there is apple sauce in it, but it contributes to an improved flavor and texture.

      Gluten free pigs in a blanket dough

      Ingredients needed for Gluten Free Pigs in a Blanket

      The dough comes together in a food processor in a few minutes. Just make sure that you don’t overprocess the dough: Once it has come together stop running the processor. After it’s made you CAN roll out the dough right away, which we love. This is unusual for pie crusts, that usually need to wait to rest and firm up. We found it easiest to roll the dough between two sheets of plastic. Normally we shy away from plastics, but in this crust it really is easiest if you use that vs. parchment paper. But if you don’t keep plastic in your home (we get it!), parchment will do in a bind!

      During testing we discovered that oat flour is a bit difficult to measure out properly in the cup measurement because sometimes it is more densely packed in the bag than others. For fool proof measuring you can weigh out the oat flour instead. If you find your dough a bit more wet than the above photo add in oat flour a tablespoon at a time until it feels workable.

      Gluten free pigs in a blanket dough

      Working with Oat Flour Crust

      To roll it out we suggest using plastic wrap. Parchment paper can work too, but it isn’t as easy. Wax paper might work as well, but we did not test that.

      Once it’s rolled out we use a simple round cookie cutter, with the width the same size as the hot dogs we were using to stamp out a piece of dough and then wrap it around. We preferred this method than cutting out triangles and rolling them, because this method gave us equal portions of hot dog and dough!

      Making gluten free pigs in a blanket

      Pigs in a Blanket

      For this recipe we used these tools:

      If you like this fun appetizer recipe, check out these others:

      5.0 rating
      1 reviews

      Gluten Free Pigs in a Blanket

      These Gluten Free Pigs in a Blanket are as perfect for a large holiday gathering as they are for game day eats. They are made using an easy gluten-free and nut-free dough that doesn't need any chilling time. These are a sure crowd pleaser for both kids and grown-ups alike!

      Yield 12
      Prep Time 20 minutes
      Cook Time 17 minutes
      Total Time 37 minutes
      Recipe Type: Appetizer
      Cuisine Gluten-free
      Make Ahead: Moderate
      Author: Lexi's Clean Kitchen
      Scale This Recipe


      • 1 cup (120g) store-bought oat flour (see note)
      • 1 cup (120g) tapioca flour 
      • 1/2 teaspoon garlic powder
      • 1/2 teaspoon mustard powder
      • ½ teaspoon salt
      • ½ cup butter, cold
      • 1 egg
      • ½ cup apple sauce (see note)
      • 12 ounces cocktail hot dogs, drained and dried off


      1. Pre-heat oven to 350ºF and line a baking sheet with parchment paper or a silpat.
      2. In a food processor combine oat flour, tapioca flour, garlic powder, mustard powder, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
      3. In a small bowl whisk egg and apple sauce together. With the food processor running, add egg mixture and process until the dough just comes together.
      4. Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out to a thickness of 1/16" and using a cookie cutter stamp out circles about the same length as your cocktail hot dogs. If dough is getting too warm at any
      5. Wrap the stamped out circle around the dried off hot dog and pinch together until it has sealed. Place on baking sheet. Continue working until all of the hot dogs are wrapped.
      6. Bake for 12 minutes. Take out of the oven and turn the Pigs in a Blanket over and continue to bake for another 5 minutes.
      7. Remove and serve warm or room temperature along side some grainy mustard.

      Recipe Notes

      1. Apple sauce contributes a very minor sweetness to the dough that is needed because of the oat flour, and it also contributes to the texture. You won't notice there is apple sauce in here necessarily, but the apple sauce is needed for improved taste and texture.
      2. See post for trouble shooting if you run in to issues with the dough. 
      3. We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
      4. If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.


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      Gluten Free Pigs in a Blanket

      Crispy Baked Buffalo Wings - Lexi's Clean Kitchen #glutenfree #wings #superbowl #buffalochicken

      These Crispy Baked Buffalo Wings are the perfect appetizer recipe for football Sunday or Super Bowl! They are crispy with frying, and are a great lightened up version of your classic fried buffalo chicken wings!

      Crispy Baked Buffalo Wings PlatedCrispy Baked Buffalo Wings

      You can’t have a Superbowl party without wings (in my opinion)! You can though, have them crispy and flavorful without being fried. I visited friends at the University of Buffalo years back. We, of course, got the famous Buffalo wings and as you can imagine they were fabulous.

      Baked Wings with Buffalo Sauce

      In college I was a big fan of Wings over Amherst (these are not healthy). I definitely still think about those fried boneless wings (and the cajun cheese fries). Many of my friends ordered honey mustard, BBQ, garlic parmesan… me? Give me Buffalo any day of the week.

      Can you bake chicken wings?

      The tip I found years back that I love (and successfully tried with my Sweet Potato Chili Fries), is placing a wire rack on the baking sheet. Gets everything nice and crisp!

      Can you use chicken legs or chicken thighs?

      Yes! Just adjust cooking time and sauce amount as needed.

      Crispy Buffalo Wings Without Frying

      Like this wing recipe? Try these:

      Watch the video: 

      Want more football recipes? Try these: 

      Easy chicken wing recipe

      5.0 rating
      3 reviews

      Crispy Baked Buffalo Wings


      Yield 4
      Prep Time 5 min
      Cook Time 45 min
      Total Time 50 minutes

      Author: Lexi
      Scale This Recipe




      1. Preheat oven to 400ºF and line a baking sheet with slipat or parchment paper and place a wire rack on top.
      2. Pat chicken wings dry with a paper towel, and then coat the chicken wings in oil, salt, and garlic powder.
      3. Bake for 40-45 minutes, flip wings after 30 minutes, and cook for a remaining 10-15 minutes.
      4. In a saucepan, bring hot sauce and butter to a boil then remove from heat and stir.
      5. Remove wings from oven and toss them in the sauce.
      6. Once coated, place back on the rack and bake for an additional 5 minutes (save extra sauce).
      7. Remove wings from oven, coat with extra sauce.
      8. Serve hot with dippings of choice, like carrots, celery, and the ranch dressing in my cookbook.

      Recipe Notes

      • For fully dairy-free sub butter for your favorite vegan butter or oil of choice.
      • Have time to a marinate? Though not needed for this recipe? Marinate overnight in the sauce, and make additional sauce for tossing!


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      Crispy Baked Buffalo Wings (VIDEO)

      Spinach Dip Stuffed Mushrooms (dairy-free, healthy, paleo) - Lexi's Clean Kitchen #stuffedmushrooms #spinachdip #appetizers #healthy

      These healthy Spinach Dip Stuffed Mushrooms are a lightened up take on the classic hearty spinach dip we know and love, made into the perfect holiday baked stuffed mushroom appetizer. This stuffed mushroom recipe is easy to prepare, and simply omit the cheese on top for a vegetarian, whole30-approved, and dairy-free stuffed mushroom!

      Spinach Dip Stuffed Mushrooms (dairy-free, healthy, paleo) - Lexi's Clean Kitchen #stuffedmushrooms #spinachdip #appetizers #healthySpinach Dip Stuffed Mushrooms

      It’s the anniversary of my COOKBOOK!!!! One year ago today, the Lexi’s Clean Kitchen cookbook hit shelves everywhere, and entered the homes of so many of you! Do you have the cookbook? Do you love it? I’d love to hear your favorite recipes in the comments below! If you don’t have it yet, it make for a fabulous holiday gift 🙂

      Lexi's Clean Kitchen Cookbook

      To celebrate the one-year anniversary, I thought I’d share on of the popular appetizers that is PERFECT for holiday entertaining. I demo’ed these at many book signings last year, and they were a hit every time!


      • Over 150 delicious, tried and true recipes from my kitchen to yours. Recipes are free of negative health instigators like gluten, grains, dairy, soy and refined sugars- while still delivering the taste and gratification that you want!
      • Chapters including Rise & Shine Breakfasts, Main Dishes, Soups & Salads, On the Side, Little Bites, Lexi’s Basics, Sweet Treats, and Beverages.
      • Step by step instructions and full color photos for every single recipe.
      • Allergy & Special Diet labels, including dairy-free, egg-free, nut-free, vegan, and paleo-friendly for easy navigation (all of the recipes are gluten-free).
      • Ingredients and Pantry Staples Guide — so you’re prepared to cook the recipes!
      • A variety tips, tricks, and tools such as A Guide To Clean Eating, A Conversion Chart, Cheat Sheet Guides, & much more.
      • Healthy meals that are packed with flavor, including: Classic Chili, Braised Short Ribs, One-Pan Arroz Con Pollo, Thai BBQ Salmon, and BBQ Chopped Cobb Salad, and healthier options for your favorite indulgent foods, such as French Toast Sticks, Perfect Waffles, Birthday Cake, Sandwich Bread, and No-Bake Cookie Dough Cups.
      • & More!

      How do you make stuffed mushrooms?

      Spinach dip was my favorite way back when, and this recipe nails that exact spinach dip flavor I love, but is made with healthier ingredients and is transformed into delightfully handy passaround appetizers!

      Spinach Dip Stuffed Mushrooms (dairy-free, healthy, paleo) - Lexi's Clean Kitchen #stuffedmushrooms #spinachdip #appetizers #healthy

      If you like this recipe, try these other Thanksgiving Side Dish Recipes:

      5.0 rating
      2 reviews

      Spinach Dip Stuffed Mushrooms

      Prep Time 10 minutes, plus time to soak cashews
      Cook Time 30 minutes Serves 6
      Total Time

      Author: Lexi
      Scale This Recipe


        For the cashew cream

        For the spinach dip


        1. Soak the cashews in a bowl of water for at minimum 1 hour or up to 8 hours.
        2. Preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
        3. Heat the butter in a large skillet over medium heat. Add the garlic, shallot, and onion and cook until soft, about 3 minutes. Fold in the spinach and cook, stirring occasionally, until the spinach has wilted. Set aside.
        4. To make the cashew cream: Drain the soaked cashews and place them in a small food processor or high-speed blender. Puree the cashews with the 1 tablespoon of olive oil and ½ teaspoon of salt. Fold the cashew cream into the spinach mixture until evenly combined.
        5. Arrange the mushroom caps on the lined baking sheet and brush the outside of the caps lightly with olive oil. Scoop a large spoonful of the spinach mixture into the cavity of each cap. Top with the cheese, if using.
        6. Bake in the oven for 15 to 20 minutes or until the mushrooms are soft and the cheese has begun to brown. Serve warm or at room temperature.

        Recipe Notes

        Variation: Hot Spinach Dip. Egg-free and dairy-free (if cheese is omitted), this is your solution to a hot, creamy party dip that everyone can enjoy. Place dip into an oven-safe bowl, top with cheddar cheese, if desired, and bake until the cheese is golden. Use homemade crackers (page 000), veggies, or plantain chips for dipping.


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        Want to check out more about the cookbook? Learn more here! See what my blogger friends have made from the cookbook here!

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        Spinach Dip Stuffed Mushrooms (Healthy Lightened Up Appetizer!)

        These Thai Meatballs are paleo, gluten-free, and bursting with flavor. They are a healthy meatball recipe that everybody will love. This thai meatball recipe is loaded with veggies and infused with the perfect flavor combination of ginger, chili, garlic, and more. A total crowd pleaser that gets rave reviews!

        Paleo Thai Meatballs

          Thai Meatballs

        It took me a good three attempts to perfect these Thai Turkey Meatballs just right, and man are they a hit. The first time, the flavors just weren’t there… The second attempt was better, but needed a little more. Third times a charm because these FLEW off the plate. We couldn’t stop talking about how much we loved them and wanted them again.

        Paleo Thai Meatballs Ingredients

        Healthy Thai Turkey Meatballs

        Plus, these could not be easier to make. Mix all the ingredients, toss on a baking sheet, bake, and enjoy! They make for a great meal prep option too! Protein packed, nutritious, and easy to take on the go.

        Best Ground Turkey to Buy

        We always buy organic ground turkey whenever possible!

        What should I eat with meatballs

        Thai Meatballs

        Watch the video:

        Like this healthy meatball recipe? Try these other favorite meatball recipes:

        5.0 rating
        13 reviews

        Paleo Thai Meatballs

        Yield 4
        Prep Time 10 min
        Cook Time 20 min
        Total Time 30 minutes

        Author: Lexi
        Scale This Recipe





          • Preheat oven to 375
          • In a bowl combine all meatball ingredients
          • Mix well and form into balls
          • Place balls on lined baking sheet and bake for 15-20 minutes
          • While baking, combine all sauce ingredients in a small pot over medium heat
          • Once boiling, stir, and reduce heat to a simmer
          • When meatballs are done pour sauce over it, or use sauce as a dipping sauce

          Recipe Notes

          • *Can sub sriracha for chili paste


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          Thai Meatballs

          Today’s Healthy Food Friday feature with American Express is a definitely a favorite of mine. It’s all about COCONUT, and it’s perfect to keep up with this month’s theme inspired by travel. Coconut may remind you of a tropical vacation, a favorite ethnic dish, or a delicious dessert treat. They are a great example of a healthy fat (don’t be afraid of fat, you guys), which is why I am super excited to share it today! No, it’s not a low-calorie snack, but the health benefits out weigh that any day, in my opinion!


          Today you get two recipes in one… Coconut shrimp, that makes for the perfect appetizer, AND an orange chia marmalade which can be used as a jam for other savory things, too! Super delicious, and compliment each other perfectly. I’ll be serving these at my next summer get together, for sure.

          Coconut Shrimp with Orange Chia Marmalade

          Coconut Shrimp with Orange Chia Marmalade



          [yumprint-recipe id=’153′]

          I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.


          Coconut Shrimp with Orange Chia MarmaladeAroundtheweb

          Chocolate Chip Coconut Macaroons

          Coconut Cranberry Protein Bars

          Coconut Banana Cream Pie Smoothie 

          Chocolate Coconut Almond Balls from Fannetastic Food

          Plantain Cups with Mango, Avocado, and Whipped Coconut Cream from Inspiralized

          Salted Coconut Caramel Sauce from An Edible Mosaic

          How to Make Coconut Butter from So Let’s Hang Out

          Thai Coconut Lime Soup from The View from the Great Island

          Pomegranate Coconut Mouse from Pineapple and Coconut

          Chocolate Covered Coconut Stuffed Dates from Gourmande in the Kitchen

          Lemon Coconut Brownie from Seasonal and Savory

          Grilled lamb with Haricot Vert and Coconut Milk Broth from Brooklyn Supper

          Dark Chocolate Coconut Treats from Tasty Yummies

          Coconut Coffee Ice Cream from Running to the Kitchen

          Crispy Coconut Cauliflower Bites from Fork and Beans

          What is your all-time favorite coconut recipe?

          Coconut Shrimp with Orange Chia Marmalade

          This Tropical Easy Shrimp Ceviche recipe is the perfect light appetizer or meal that is easy to make and requires no cooking! Everyone loves the flavors in this homemade ceviche! It’s gluten-free, paleo, and Whole30 friendly! Plus it’s made in 1 bowl in under 15 minutes!

          easy shrimp ceviche recipe

          Easy Shrimp Ceviche Recipe

          Last month I taught a cooking class here in Boston and this Tropical Shrimp Ceviche was a major hit. Generally speaking, ceviche uses raw seafood, but in this ceviche I used precooked shrimp. Not everyone at your dinner party may be up for raw, so I make it this way to accommodate all my guests. It is absolutely the perfect no cook appetizer to make when entertaining! It also is put together in under 15 minutes and in one bowl! Trust me, you’re going to love this!

          shrimp ceviche with oranges and mango

          I love the citrus in this dish! When I am feeling under the weather one of my go to routines is to bust out my simple hand juicer and have some fresh squeezed OJ. I supplement with vitamin C daily, but there’s just something about fresh squeezed orange juice that makes me feel all happy and healthy. Alternatively, when I am making a dish for company I go right to oranges for the bright color and perfect citrus flavor.

          tropical shrimp ceviche

          Want more shrimp recipes? Try these favorites:

          5.0 rating
          2 reviews

          Tropical Shrimp Ceviche

          Total Time

          Author: Lexi
          Scale This Recipe


          • 15 cocktail jumbo shrimps (pre-cooked)
          • 1 mango, diced
          • 1 orange, diced
          • 1 avocado, diced
          • 1/2 red onion, finely chopped
          • 1 cup grape tomatoes, chopped
          • 2 tbsp lime juice
          • 3 tbsp fresh cilantro
          • 1 tsp ground garlic from garlic mill


        • 1. In a large bowl combine diced mango, orange, avocado, red onion, grape tomatoes, lime juice, cilantro, and ground garlic, mix and set aside
        • 2. Remove tails from shrimp
        • 3. Optional: chop shrimp
        • 3. Add shrimp to tropical mixture, mix and taste- adjust flavoring as needed
        • 4. When ready to serve, spoon mixture into mini cups and enjoy!
        • Recipe Notes

        • Double or triple the recipe depending on how many you are serving! For the cooking class, I made 4 times the amount and it served 16 people.

        • Nutrition

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          I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

          Easy Tropical Shrimp Ceviche

          I love a good meal or appetizer that is simple yet sophisticated (and of course, delicious).  These stuffed portobello mushrooms are just that. They are bursting with flavors; warm balsamic, garlic, fresh tomatoes, and a hint of spice.


          Stuffed Portobello Mushrooms

          Stuffed Portobello Mushrooms

          [yumprint-recipe id=’113′]

          Paleo Stuffed Portobello Mushrooms

          Paleo Stuffed Portobello MushroomsWhat’s your favorite simple yet sophisticated meal?

          Stuffed Portobello Mushrooms

          These chicken meatballs would make the perfect healthy Superbowl appetizer or… serve it over cauliflower rice with a side of stir-fry veggies and have yourself a nice, quick and easy dinner!SAVORY SUNDAYS

          Light Sesame Asian Meatballs

          Light Sesame Asian Meatballs

          [yumprint-recipe id=’112′]

          Light Sesame Asian Meatballs

          Light Sesame Asian MeatballsWhat do you bring when you are a guest at a party?

          Light Sesame Asian Meatballs

          HHRLet’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!

          Warm Harvest Salad with Walnut Honey Vinaigrette

          Warm Harvest Salad with Walnut Honey Vinaigrette 

          [yumprint-recipe id=’88’]Warm Harvest Salad with Walnut Honey Vinaigrette

           In this recipe:

           I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own.

          0.0 rating

          Warm Harvest Salad with Honey Walnut Vinaigrette

          Total Time

          Author: Lexi
          Scale This Recipe


          • 1 apple, chopped
          • 1 sweet potato, chopped
          • 1 white or red onion, sliced
          • 1/3 cup golden raisins
          • 1/3 cup chopped walnuts
          • 3 cups fresh organic spinach or kale, more as desired

          Honey Walnut Vinaigrette


        • 1. Preheat oven to 400
        • 2. Line baking sheet with parchment paper or slipat
        • 3. Chop apples, sweet potato, and onions
        • 4. Place on baking sheet and roast for 40 minutes until soft and tender
        • 5. In a high speed blender, combine all dressing ingredients
        • 6. Arrange spinach in a salad bowl
        • 7. Add roasted veggies, apple, walnuts, and golden raisins
        • 8. Drizzle with dressing and serve!
        • Recipe Notes

        • Golden Raisins for Cranberries
        • Walnuts for Almonds
        • Spinach for Kale

        • Nutrition

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