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I typically make my paleo chicken tender recipes in the air fryer but I wanted to make an oven version for anyone who hasn’t converted to the air fryer life yet. I honestly think they came out tasting pretty similar to the air fryer version. So you can’t go wrong either way you decide to make them!

Baked Buffalo Chicken Tenders Steps:

To make these baked buffalo chicken tenders, I put my chicken tenders on a plate. Then I take two shallow bowls (you want to be able to dip the chicken tenders) and whisk the egg in one + the almond flour and spices mixture in the other.

You’ll take a chicken tender, coat it in the egg mixture, then coat it in the almond flour mixture. It may take a few dips to fully coat it in the almond flour mixture. Place on a baking sheet lined with parchment paper. You’ll repeat this for each chicken tender.

Bake the chicken tenders for 12 minutes at 425F then flip and bake for 10 more minutes.

Let the chicken tenders cool for a few minutes before brushing with the hot sauce.

You’ll take 1/2 cup of hot sauce of choice (I used Siete Foods) and brush one side of the chicken tenders, flip, and brush the other.

Then your baked buffalo chicken tenders are ready to serve! Pair with a paleo ranch dressing or just eat plain. I added some carrots and celery to my plate.

Other Healthy Chicken Recipes:

Paleo Crispy Chicken Nuggets

Healthy Grilled Chicken Nuggets

Paleo BBQ Chicken Tenders

Baked Buffalo Chicken Tenders

Healthy chicken tenders baked in the oven. The perfect clean eating, paleo, gluten free chicken tender recipe. A healthy, paleo, gluten free super bowl party food that everyone will love! #paleo #superbowl #healthydinner

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Ingredients

7–8 chicken tenders
1 cup almond flour
1 egg
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
3/4 cup hot sauce (I used Siete Foods)

Method

1. In 2 shallow bowls, whisk the egg in one and then mix the almond flour + spices in the other.
2. Save the hot sauce for later
3. Preheat oven to 425F
4. Take a chicken tender, coat it completely in the egg
5. Then dip in the almond flour mixture making sure it’s completely covered with it. You may have to dip it in the flour mixture a couple times.
6. Lay on a greased baking sheet or line the pan with foil.
7. Repeat for each chicken tender
8. Bake for 12 minutes, flip, bake 10 more minutes.
9. Let them cool for a few minutes then brush them with the hot sauce on one side, flip, brush the other.
10. Enjoy!

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These waffles are made in my mini waffle maker because I like to meal prep them. I’ll make a bunch at once and freeze the leftovers. Basically then you have paleo Eggo waffles on hand! Then reheat perfectly in the toaster. You can also make them in a regular waffle maker if you don’t have a mini one on hand.

Caramelized Bananas:

The real star of the show here are the toppings – caramelized bananas! I am IN LOVE WITH THEM! Had to go all caps because the obsession is real. They are literally soooo simple to make (think 1 minute honestly) but taste like a fancy dessert. Heat a skillet over low medium heat, add some coconut oil, then add your bananas. Sprinkle with cinnamon and flip after 30 seconds-1 minute. That’s all you have to do, seriously!

Waffle Maker Options:

If you’re looking for a smaller, toaster sized waffle maker- I like this option and this option.

A bigger, more traditional waffle iron option is this one. These are all linked on Amazon.

Other Healthy Paleo Breakfasts:

Paleo Breakfast Quesadilla

Breakfast Spaghetti Squash

Paleo Blueberry Waffle

Paleo Chocolate Donuts

Paleo Waffles

These paleo, gluten free, healthy waffles are the perfect healthy breakfast or brunch. Made with almond flour, bananas, eggs, and lots of delicious spices. Topped to perfection. A great healthy meal prep breakfast. #paleo #paleobreakfast #mealprep

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Ingredients

3 eggs
1 mashed banana
1 1/2 cups almond flour
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
1 tsp coconut sugar
1/4 cup unsweetened applesauce
Optional* 1-2 tbsp vanilla collagen or protein.

Method

1- In a large bowl, whisk the 3 eggs

2- Mix everything together well. You can use a stand mixer or hand mixer to get the batter right.

3- Heat your waffle iron

4- Grease it with some non-stick spray, add your batter.

5- Let the waffles cook according to the timer on your waffle maker.

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I love starting the day with veggies. It always makes me feel energized vs a little sluggish which can sometimes happen with a super sweet breakfast. Not that I don’t love some banana bread in the morning haha.

The nice thing about this recipe is there is a ton of leftovers. I only made 1 squash boat so I saved a bunch of the spaghetti squash for leftovers. You can make so many recipes with the leftovers like my spaghetti squash fritters.

Recipe Steps:

First, cut the spaghetti squash in half. If it’s too tough to slice in half, you can microwave it for a few minutes. Then it’ll be a little softer and easier to cut. I microwaved mine about 3 minutes and used a large knife.

Next, take a spoon and scoop out the center. Put the seeds in a separate bowl and you can roast them too if you want.

Place face down on a greased baking sheet and bake for 30 minutes.

Take a fork and pull the ‘spaghetti’ out of the squash and kind of fluff it up.

Add your toppings in. First I added kale and mushrooms before making a hole in the middle and cracking the egg in. You could do two eggs also.

Bake for an additional 20 minutes then top with avocado and salsa if that’s what you like. Sriracha would also be so tasty on this! Hope you enjoy this breakfast spaghetti squash

Other Spaghetti Squash Recipes:

BBQ Chicken Spaghetti Squash

Spaghetti Squash Fritters

Chicken Fajita Spaghetti Squash

Breakfast Spaghetti Squash Recipe:

Breakfast Spaghetti Squash

An easy whole30 breakfast that’s easy, gluten free, and paleo. Stuffed with veggies and topped to perfection with avocado. A healthy brunch and breakfast option. An easy whole30 recipe. #whole30recipes #paleobreakfast

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Ingredients

1 Large spaghetti squash

1 egg

1/4 cup mushrooms

1/4 cup kale

1/2 avocado

Method

1- Preheat oven to 425F.
2- Cut a spaghetti squash in half. I always microwave mine for about 3-4 minutes to soften it so I can actually cut it lol.
3- take a spoon and scoop out the seeds in the middle. You can clean these and coat with a little oil and salt and pepper and roast them too
4- place the squash face down on a greased baking sheet and bake for 30 minutes
5- remove and pull the spaghetti squash with a fork. I only made one side of the squash and saved the other half.
6- make a hole in the spaghetti squash and add some kale, mushrooms, and then crack an egg in.
7- bake for 20ish more minutes, until the whites are done.
8- top with avocado + salsa
9- save leftover spaghetti squash for other recipes!

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The tricky part about cooking with blueberries is finding the perfect balance of adding the right amount. You don’t want to add too many or the waffles fall apart. If you don’t add enough, then you’re let down that it’s not really a blueberry waffle. This recipe makes 2 waffles so I made one without blueberries just to be safe and one with blueberries. Both turned out perfectly so I’d say you can make them either way!

Why I love blueberries:

Not only are they super flavorful, they’re packed with antioxidants. They’re also packed with nutrients like Vitamin C, fiber, and magnesium. Getting enough fiber in your diet is important in helping regulate digestion. While I love love love chocolate chips in waffles, blueberries are overall a healthier choice. Either is a delicious option that I’d recommend though

What You Need to Make the Waffles:

I love keeping my ingredient list simple. The less ingredients, typically the lower the cost. I hate the idea that eating healthy has to be super expensive. What you need for this recipe: eggs, bananas, coconut flour (buy in bulk on amazon to save money), vanilla, cinnamon, and baking powder. And a waffle maker. The only expensive ingredient here would be the coconut flour but still much cheaper than the similar paleo flour alternative, almond flour.

I like cooking with coconut flour for that reason. It’s way more affordable than almond flour. When a recipe calls for 2 cups of almond flour, all I can think of is the dollar signs haha. That doesn’t mean I don’t still make recipes with it because sometimes it does taste better but I’m just mindful of the costs.

Toppings of Choice:

When it comes to toppings, I tend to go overboard. Oops. I mean, waffles/pancakes/oatmeal- it’s all just a means to get to the toppings Haha but for real- I love topping off waffles with some grass fed butter, blueberries, and maple syrup. Other alternatives would be some nut butter, banana, and ghee. Or just eat it plain because they’re so flavorful!

Other Paleo Breakfast Recipes:

Paleo Chunky Monkey Bars

Paleo Zucchini Banana Bread Bites

Paleo Chocolate Donuts

Paleo Protein Bites

Hope you all enjoy this simple paleo blueberry waffle recipe!

Paleo Blueberry Waffle

Paleo Blueberry Waffles- made with simple ingredients, gluten free, and ready in less than 5 minutes. An easy, healthy breakfast. Perfect healthy meal prep option and a delicious healthy waffle recipe. #paleo #glutenfree #healthybreakfast

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Ingredients

3 eggs

2 bananas (mashed)

1/4 cup + 1 tbsp coconut flour 

1/2 tsp vanilla

1/2 tsp cinnamon

1/2 tsp baking powder

1/4– 1/2 cup blueberries

Method

1. Heat a waffle maker on the medium heat setting
2. In a bowl, whisk 3 eggs.
3. Then add in 2 bananas that you’ve mashed, then the coconut flour, the spices, and the baking powder.
4. Mix together then fold in the blueberries
5. Spray your waffle iron with nonstick spray then add the batter in.
6. Cook according to the waffle maker timer
7. Makes 2 waffles
8. Topped with grass fed butter, maple syrup, and more blueberries

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I’ve been aiming to eat red meat at least once, maybe twice a week because I’ve been on and off anemic for awhile. Now, I’m not a red meat fan. I don’t like steak very much, I crave a good burger every once in awhile, and other than that I’m pretty much just not into it. Except I like ground beef. The problem is I feel like it gets boring easier. That’s why you have to add in all the goods- salsa, taco spices, and onion. This ground beef was so flavorful, you could eat it plain!

I used Butcher Box grass fed beef. It’s a grass fed beef, organic chicken, and wild caught salmon delivery service where you can pick whatever combo of those meats that works for you! Leaving a discount code (fyi it’s an affiliate link!) here if you want some free products in your first box!

Okay- back to the recipe!

First, I cut my zucchini in half then took a spoon to scoop out the middle of the zucchini. That’s how you create the little boats.

I heated a cast iron skillet over medium heat. Then I diced an onion, added a little olive oil to the pan, and added the onion in. I sautéed the onion for 3-4 minutes then added in the ground beef. I cooked the beef until it was browned. While the beef cooked, I also preheated the oven to 400F.

After I browned the beef, I added in my spices (garlic powder, onion powder, paprika, and chili powder) as well as some salsa and the leftover zucchini that I cut up.

Used this organic salsa from Aldi- it’s seriously so good and so inexpensive! Always look for salsa with no added sugar if you can- they sneak added sugars in there without the consumer even knowing sometimes.

I sautéed the beef, onions, spices, and salsa for about 3 minutes before removing it from heat.

Then I took a spoon and scooped the meat into the zucchini boats.

I sprayed a baking sheet with nonstick spray then put my zucchini boats on it. There was extra meat so I’m saving that for later. I put the zucchini in the oven and baked for 20 minutes! If you want cheese- add a little at the end and bake a few more minutes until it’s melted

I served mine with avocado, jalapaneos, cilantro, and tomatoes- so good and so simple!

TO REHEAT: Heat up a toaster oven or turn your oven to broil. Keep an eye on them but broil them for 5 minutes and they’re crispy and so good!

Want more paleo dinner options? Check out:

Turkey Stuffed Peppers

Healthy Shrimp Stir Fry

Paleo Chicken Noodle Soup

Paleo Grass Fed Burgers

Taco Stuffed Peppers

Taco Stuffed Zucchini Boats

Paleo, Gluten Free, Easy, Keto, Healthy dinner that’s ready in under 30 minutes. A healthy taco meal packed with organic meat and nutrients. An easy weeknight dinner and a great healthy meal prep dinner. #paleo #keto #glutenfree

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Ingredients

3 zucchini

1 lb ground beef

1 onion

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp chili powder

3/4 cup salsas

Method

1. Preheat the oven to 400F and heat a skillet over medium heat.
2. Cut the zucchini in half long ways. Then scoop out the middle part with a spoon and put it in a bowl- you can cut it up now or later.
3. Dice an onion, add a little olive oil to the pan, and add the onion in.
4. Saute the onion for 3-4 minutes then added in the ground beef. I cooked the beef until it was browned.
5. After you brown the beef, add in the spices (garlic powder, onion powder, paprika, and chili powder) as well as the salsa and the leftover zucchini that I cut up.
6. Cook for another 3 minutes.
7. After the beef mixture is done, add it to your zucchini boats. I put the zucchini boats on a baking sheet that I sprayed with nonstick spray.
8. Bake for 20 minutes. Top with whatever sounds good!

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Seriously- ready in 20 minutes!! What you need for this recipe: peppers, onions, chili powder, taco seasoning, and red meat. I’ve been really trying to clean up my meat lately by making sure I buy grass fed, organic meats. You can get it at a lot of grocery stores now and if you’re able to work it into your budget (I know it’s not feasible for everyone)- I would highly reccommend.

Okay- back to the recipe! Gather all your ingredients and get ready to cook

First- wash your veggies. Then cut the peppers in half. Take a knife and cut the white part out and the get the seeds out. You can run them under water again to wash the seeds out.

Preheat the oven to 400F. Next, spray a baking sheet with nonstick spray or rub some oil on it. Add the peppers face up and bake for 15 minutes.

While the peppers are cooking- this is when you get the meat cooking. Saves you time doing both at once. Full directions on how to cook the meat are at the bottom of the page.

After 15 minutes in the oven, remove the peppers and drain excess water. Add your cooked meat in. Flip the oven to broil and cook for an additional minute or two. If you eat cheese- sprinkle some on top here. That’s how I convinced my fiancé to give them a try haha.

Serve with guac, avocado, salsa, cilantro, jalapenos- whatever you want!

TO REHEAT:

Place the taco stuffed peppers on a baking sheet and broil on the bottom shelf for a few minutes. Keeps the peppers crispy and not soggy!

Want some other easy, meal prep dinners? Check out:

Chipotle Turkey Burgers, BBQ Chicken Spaghetti Squash, BBQ Chicken Sweet Potatoes,

Taco Stuffed Peppers

A healthy, paleo, gluten free. 20 minute, easy dinner the whole family will love! A great healthy meal prep option that’s also paleo, gluten free, and whole30.

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Ingredients

3 bell peppers

1 white onion

1 lb ground beef

1/4 tsp chili powder

1/2 tsp taco seasoning

Olive oil

Method

1. Preheat oven to 400F
2. Cut the peppers in half. Use a knife and cut out the white part and the seeds.
3. Spray a cooking pan with nonstick spray or oil. Add the peppers face up to the pan. Put the pan in the oven and bake for 15 minutes
4. While the peppers cook, heat a skillet over medium heat.
5. Dice the onion, add some oil to the skillet, sauté the onion until browned, about 2-3 minutes.
6. Add the ground beef and sauté until browned- about 10 minutes.
7. Remove the peppers from the oven and drain extra water from them.
8. Add cooked meat and onions to the peppers. Turn the oven to broil (500F) and cook the peppers with the meat in them (add cheese if you want!) for a minute or two.
9. Served here with avocado and jalapenos

Notes

I use this Primal Palate taco seasoning

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I know not everyone is on the pressure cooker train (yet ;)) so if you don’t have a pressure cooker and want to make chili, check out my Crockpot Turkey Chili recipe here.

I made this paleo pressure cooker chili with sweet potatoes instead of beans. Of course I did because I add sweet potatoes into any dish I can haha. For me, it’s easier to digest sweet potato than beans and just overall I’m able to tolerate it better.

I have a Mealthy pressure cooker and I love it!! Always read reviews of appliances before purchasing- I’ve learned this the hard way haha. Linked it here on Amazon.

I also took the easy way out and used a premade chili seasoning. There are so many easy chili seasoning recipes but I just couldn’t find one that had ingredients I had on hand. So I just bought an organic chili seasoning and it worked great!

I also used grass fed ground beef in this recipe because I’ve been trying to clean up my protein! It’s so important to try (if you’re able to) to eat good quality meat. High quality meat is one of my top priorities health wise this year.

This recipe is so perfect this time of year- with a low temp in the negatives tomorrow… I need ALL the chili and warm food haha. Hope it’s warmer wherever you all are!

Paleo Pressure Cooker Chili

A healthy, paleo, gluten free meal prep option made in a pressure cooker! Perfect for a cozy night.

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Ingredients

2 peppers, diced

1 onion, diced

2 sweet potatoes, cubed

1 lb grass fed ground beef

1 packet chili seasoning

2 tbsp tomato paste

28 ounce diced tomatoes

1/2 cup bone broth

2 tbsp tomato sauce

Olive oil

Method

1. Dice peppers,  dice onion, and cube the sweet potato
2. Turn the pressure cooker to saute. Add in olive oil to coat the bottom.
3. Saute the peppers and sweet potato for 6 minutes- cover but don’t lock lid
4. Add in 1/2 packet chili powder, onions, 2 tbsp tomato sauce, and saute 2 more minutes.
5. Add ground beef and saute 5-7 minutes, until browned
6. Add 28 ounce diced tomatoes, 1/2 cup bone broth, and the other 1/2 of the chili seasoning.
7. Lock the lid and set the pressure cooker for 15 minutes.
8. Release the steam and serve with avocado, cilantro, and chips

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Don’t blame me though if you get some funny stares from your fellow passengers haha. Be warned- it’s not always the best way to make friends on a flight. But it’s wayyyy better than spending $15 on a bad salad at the airport.

To bring it through security- I’ve never had any issues! I just pack a little lunch box with a frozen ice pack. They normally search my lunch box but as long as you don’t have any liquids you should be totally fine!

Another disclaimer: your meal will NOT look this good day of if you prep a day or two before haha. I actually photographed this meal Wednesday and I’m currently eating it at the airport on Friday. May not have be as pretty but it doesn’t change the taste

How I throw together prepped meals:

I try to structure it with a protein, fat, carb, and source of fiber. In this meal- I didn’t have any carbs on hand so I didn’t stress too much about it. I eat a lot of carbs in my diet so one meal without them won’t make much of a difference! I had leftover brussel sprouts, boiled eggs, and then sliced the tomato and avocado.

All in all- this meal took about 10 minutes to throw together because the brussels were already prepped!I boiled the eggs for 7 mins and that was all the cooking that it required! My future self was very thankful to devour this bowl at 7am in the airport!

Hope this meal helps inspire you to save some money at the airport and bring your own yummy meal!

Happy Black Friday!!

Healthy Meal Prep Breakfast

This paleo and gluten free meal prep breakfast is the perfect easy breakfast for when you’re on the go!

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Ingredients

2 organic eggs

1/2 avocado

Red pepper flakes

Brussel Sprouts

Olive Oil

Cherry tomatoes

Method

Brussel Sprouts: 

1. Preheat the oven to 400F
2. I use frozen brussel sprouts, I cook for 10 mins to thaw them out and then season
3. Season- I used 1 tbsp of olive oil + Primal Palate Adobo seasoning 
4. Bake for 30 more mins

Meal Prep Breakfast:

1. Boil a pot of water, once the water is boiling add in two eggs
2. Set timer for 7 minutes then remove from water and transfer to an ice bath
3. Add in tomatoes, brussel sprouts, and avocado!
4. Top with red pepper flakes

 

Notes

I’ll keep these meals 2-3 days in the fridge

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