You will love this Asian Ginger Salad

You’ll dig this flavor combo – zesty lime, punchy ginger, crisp cabbage and broccoli slaw that won't get slimy after a day or two. I’ve tested salads that wilt in record time and this one stood strong.

Serve it cold, meal-prepped, or make fresh and watch it vanish. I’ll show you everything you need and give you all my best shortcuts!

Asian Cabbage Salad Ingredients

For the salad:

• Coleslaw mix -- A mixture of shredded green cabbage, red cabbage, and carrots. (Undressed) You can also use plain shredded cabbage.
• Broccoli slaw -- I love using broccoli slaw because it's sturdy and holds up well to being dressed. I also use it to bump up the veggie content in my Egg Roll In a Bowl and my Paleo Pad Thai recipes. You can use plain shredded carrots, shredded kale, shaved Brussels sprouts or simply more coleslaw mix if you prefer.
• Cooked chopped chicken -- Rotisserie chicken works well her! Or any leftover chicken you have from a previous meal. Canned chicken would also work here.
• Green onions
• Fresh cilantro
• Salted Cashews or Peanuts -- If you have a nut allergy, swap this out for sunflower seeds. Or crispy wonton strips (if you aren't avoiding gluten).

For the Ginger Salad Dressing:

• Lime
• Fresh ginger - I like to keep those frozen grated ginger cubes for quick use! If you're using them in something that isn't going to be cooked, just pop them into the microwave for a few seconds to soften them up and add them right to your recipe.
• Soy Sauce -- I like to use tamari which is gluten-free soy sauce. If you don't use any type of soy ingredients, then swap this out for coconut aminos.
• Asian Hot Sauce -- Any type of an Asian spicy condiment would work here -- sriracha and sambal oelek are my favorites. The amount in the recipe won't make it spicy, but will add flavor. If you'd like it spicy, triple that amount.
• Honey
• Neutral tasting oil -- Like avocado oil. I don't recommend using extra-virgin olive oil here because its flavor will overpower the others.

How to Make Asian Chopped Salad

1. Put the coleslaw mix, broccoli slaw, green onions, cilantro, chicken, and nuts in a large salad bowl.
2. Whisk together the dressing ingredients.
3. Toss everything together and serve!

How to make Ginger Salad Dressing

• Add all of the dressing ingredients to a small glass measuring cup. Whisk together very well.
• That's all!

Asian Chicken Salad Recipe Variations

Protein swap: Use pre-cooked shrimp or steak or go meatless with a can of chickpeas.

Veggie swap: Play with veg alternative – zoodles, carrot ribbons, and finely chopped broccoli or cauliflower would also work well.

Carb it up: Add some cooked noodles – thin spaghetti or rice noodles.

Use pre-made dressing: In a pinch, find your favorite Asian-style vinaigrette instead of making your own.

How to Serve Salad with Ginger Dressing

This salad recipe is intended to be a full meal in itself. Just divide the salad among a few bowls and eat up!

If you want something else to go with it, try serving it with some cooked grains, like brown rice, quinoa, or some roasted vegetables.

How to store Asian Salad with Ginger Dressing

Because the base of this salad is mostly cabbage and broccoli it means you can store this salad, chilled, in an airtight container for up to 3 days. These greens won't get slimy like softer types of lettuce.

More Chicken Salad Recipes on Perry's Plate

Grilled Chicken Salad -- This one has a tasty za'atar dressing and chunks of salty feta!

Chicken Salad with Vegetables -- Another rotisserie shortcut salad featuring fresh AND grilled vegetables! One of my favorites for summer.

Chicken Salad with Rotisserie Chicken -- Yep. Another with rotisserie chicken. This one is primarily chicken and a spin off of that chicken and grapes salad but with sweet apples and a honey-dijon dressing.

Summer Berry Salad -- Aside from popping fresh berries directly into my mouth, this is the next best thing. It highlights the natural freshness of summer berries with a lovely orange-vanilla dressing to add a little extra sweetness!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chinese Chop Salad (Chinese Chicken Salad Recipe)

Yield: Serves 8

Prep Time: 20 minutes

Total Time: 20 minutes

Over the years I've developed recipes specifically for the "frazzled mom" era that I'm in. I want you to have lightning fast, nourishing meals in your back pocket that your kids will actually eat. This Ginger Chicken Salad uses rotisserie chicken and pre-shredded vegetables as a smart shortcut!

Print

Ingredients

For the salad:

Toggle ingredient group

• 1 14-ounce bag coleslaw mix
• 6 ounces broccoli slaw or shredded carrots
• 2 cups chopped cooked chicken
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro
• ⅔ cup salted cashews or peanuts

For the dressing:

Toggle ingredient group

• Juice from 1 lime (about 2 Tablespoons)
• 1 ½ Tablespoons fresh grated ginger
• 3 Tablespoons rice vinegar
• 3 Tablespoons honey
• 2 Tablespoons gluten free soy sauce
• 1 teaspoon sambal oelek or another type of Asian spicy sauce
• 6 Tablespoons avocado oil or another type of neutral-tasting oil

Instructions

1. In a large salad bowl add the coleslaw mix, broccoli salw, chicken, green onions, cilantro, and nuts.
2. In a small liquid measuring cup, whisk together all of the dressing ingredients.
3. Pour the dressing over the salad and mix well.
4. Serve immediately or store, chilled, in an airtight container for up to 3 days.

Notes

1. The sambal oelek is optional. It doesn't make the dressing spicy, but adds flavor. If you'd like a little kick, bump that measurement up to 1 Tablespoon.
2. I like using broccoli slaw because it's sturdy and stays crisp and fresh when dressed. You could also use shredded carrots, shredded kale, or shredded brussels sprouts here. Or more colesalw mix.
3. Nuts are optional, too. If there's a nut allergy you're working around you could replace it with sunflower seeds. Or crispy wonton strips or chow mein noodles if gluten isn't an issue.
4. If you don't use soy sauce, swap it out for coconut aminos and add another tablespoon. You may need to add a pinch of salt to the finished salad since soy sauce is very salty.

Nutrition Information

Yield 8 Serving Size About 1 cup
Amount Per Serving Calories 376Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 36mgSodium 526mgCarbohydrates 21gFiber 3gSugar 14gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Asian Chopped Salad with Ginger Dressing appeared first on Perry's Plate.

It's no secret that I'm not a vegan. It took me a while to explore cashew-based sauces because I viewed cashew-based dairy substitutes as inferior and unnecessary for me. Well. I learned my lesson. Turns out they can be delicious even if you aren't looking for a dairy substitute!

Another thing that makes this recipe amazing, is that it uses a bottle of fire roasted peppers, so you can have your own sauce whipped up minutes after you soak your cashews for a bit!

Vegan Red Pepper Sauce Ingredients

You'll only need a few things! I liked my sauce with a little kick, but you can omit that if you'd rather have a mild version.

• Roasted red peppers
• Soaked cashews (see section below for a soaking shortcut)
• Lemon juice
• Garlic
• Chili paste, chili flakes, or cayenne (optional)
• Nutritional yeast
• Salt & Pepper

How to Make Roasted Red Pepper Sauce (with cashews)

1. Soak cashews overnight covered in cool water or pour boiling water over them and let them soak for 20-30 minutes.
2. Drain soaking water off of cashews and put soaked cashews in the pitcher of your blender. Add ½ cup of fresh water and the rest of the ingredients to the pitcher.
3. Blend thoroughly, for a couple of minutes, until the sauce is completely smooth.
4. Transfer to a lidded container and store, chilled, for up to a week.

Making Red Bell Pepper Sauce in a food processor

Blend it for a few minutes to make sure it's as smooth as you can get it. 

If you have a high powered blender like a Blendtec, Vita-Mix, or a Ninja, I recommend using that.

Roasted Red Pepper Sauce Recipe Variations

• Peppers - If you are roasting your peppers, you could using yellow or green. I love the red color and the convience of jarred roasted red peppers.
• Nutritional yeast - if you aren’t vegan, you could use Parmesan cheese for a similar flavor.
• Spice - Just omit the chili seasoning for a mild sauce.

More Ways to Use

I intentionally didn't create a recipe around this red pepper sauce recipe because you can use it for so many things!

Here are a few ideas for you:

• Use it as a dairy-free pasta sauce - If you're avoiding dairy or are a vegan, make some vegan roasted red pepper pasta! Toss it with some freshly cooked pasta and add some fresh basil and your favorite protein source. If you're not a vegan, some cooked Italian sausage would be delicious in this. Or more veggies. You can even use it in place of marinara when making lasagna.
• Use it as a dip - Add a bowl of this to a vegetable tray for dipping! I especially love dipping sliced cucumbers and gluten-free crackers.
• Use it as a grain bowl sauce - One of my favorite things to do for lunch is make a bowl of leftover tidbits from the fridge. I use cooked grains (rice or quinoa) or salad greens as a base and add leftover protein from a previous dinner, a fried eggs, or some tuna salad, and chopped veggies and some fun things to sprinkle (goat cheese, pumpkin seeds, cheese-based crackers, plaintain chips, etc). Adding a dollop of this sauce makes it even more tasty! In the photo below I added it to a bowl with quinoa, garlic-roasted chickpeas, and roasted broccoli/cauliflower with some chili crunch for extra heat. 
• Add it to a skillet meal. This sauce would be REALLY good with my Chicken Sausage Dinner!

More Easy Condiment Recipes

I love having a prepped condiment on hand for easy meals, and I usually include one or two when I do meal prep. Here are a few more of my favorites...

Chipotle Vegan Queso also has a cashew base and is easy to toss together in a blender! Love this for tex-mex bowls and paleo nachos especially!

Pickled Red Onions have become a staple for us since my kids decided they loved them. I love this version especially with garlic & jalapenos for an extra kick.

Along those same lines is Homemade Sauerkraut! It's easier than you think and a great source of probiotics.

Paleo Ranch Dressing is always good to have on hand! I extra love this Roasted Jalapeno Ranch.

Homemade Basil Pesto is delicious and nice to have on hand as a flavor booster, too! I have Cilantro Pesto and Dill Pesto recipes, too. 

Roasted Red Pepper Sauce (Vegan) FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Vegan Red Pepper Sauce (with Cashews)

Yield: Makes 2 ¼ cups

Prep Time: 10 minutes

Soaking Time: 20 minutes

Total Time: 30 minutes

This smooth, delicious vegan roasted red pepper sauce is great as a pasta sauce, a veggie dip, or added to your favorite grain bowl! Make it as spicy as you (or not) like in minutes with only a handful of ingredients and your blender!

Print

Ingredients

• 1 cup raw, unsalted cashews
• 1 ½ cups chopped roasted red bell peppers
• 1 clove garlic, peeled
• Juice from 1 small lemon
• 1-2 teaspoons Calabrian chili paste or a pinch of red pepper flakes (optional)
• ½ teaspoon sea salt
• 2 Tablespoons nutritional yeast (optional)

Instructions

1. Soak cashews overnight covered in cool water or pour boiling water over them and let them soak for 20-30 minutes.
2. Drain soaking water off of cashews and put soaked cashews in the pitcher of your blender. Add ½ cup of fresh water and the rest of the ingredients to the pitcher.
3. Blend thoroughly, for a couple of minutes, until the sauce is completely smooth.
4. Transfer to a lidded container and store, chilled, for up to a week.

Notes

1. The Calabrian chili paste is optional. I like to use it when adding a little heat to Italian-inspired recipes. You don't have to put anything spicy in this sauce at all if you don't want to.
2. The nutritional yeast is also optional, but I love the "cheezy" umami flavor it adds.
3. If you'd rather roast your own red bell peppers, put two peppers under a broiler for several minutes, turning occaisionally until most of the peppers have black blisters on them. You can also put them directly on the grate above a gas stove and use a pair of tongs to turn them. Remove most of the peels and blackened parts, as well as the stem and seeds. You'll need about 1 ½ peppers for this recipe, but it would probably be fine if you threw both in there to avoid food waste.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Crushed Calabrian Chili Pepper Pate', Smoother textured version of our Crushed Pepper Paste, 10 oz, TuttoCalabria
• 
  Anthony's Premium Nutritional Yeast Flakes, 1 lb, Fortified, Gluten Free, Non GMO, Vegan

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Vegan Roasted Red Pepper Sauce appeared first on Perry's Plate.

You'll love these Thai Lettuce Wraps!

Restaurant meals often inspire new recipes on my website. I was inspired by PF Chang’s and created a Thai twist on their famous lettuce wraps! Using fresh lime, herbs, and fish sauce turn these Thai lettuce wraps into a delicious appetizer or main course.

The ingredient list might look long, but there isn’t a lot of chopping. I’ll show you exactly what you need and tips to make these the best lettuce wraps you’ve ever eaten.

Thai Lettuce Wrap Ingredients

• Avocado oil
• Ground chicken, turkey, or pork
• Celery
• Zucchini
• Whole cashews
• Water chestnuts
• Fresh ginger
• Green onions
• Fresh basil
• Fresh cilantro
• Lime juice
• Coconut sugar or honey
• Coconut aminos or tamari soy sauce
• Fish sauce
• Asian style chili sauce (like sambal oelek or sriracha)
• Chicken/vegetable broth, or water
• 1 head of iceberg lettuce, core removed
• Shredded carrots
• Mung bean sprouts

How to cut iceberg lettuce for lettuce wraps

Cut the iceberg lettuce into 4 large quarters. Peel off the larger pieces from the outside to make the wraps.

How to make Thai lettuce wraps

1. In a large skillet, heat the avocado oil over high heat and cook the chicken until all of the liquid has cooked off and the meat has started to brown in spouts, about 10 minutes.
2. Add the celery and zucchini. Cook for about 5 minutes until the zucchini begins to soften.
3. Meanwhile, combine the ingredients for the sauce into a bowl or a glass measuring cup.
4. Add the cashews, water chestnuts, and all of the sauce.
5. Cook on medium-high for 8-10 minutes. Set aside.
6. Cut the iceberg lettuce head into quarters. Peel off the larger pieces to build lettuce wraps.
7. Serve immediately by putting a couple spoonfuls of filling into each lettuce leaf and top with shredded, carrots, bean sprouts, and additional chili sauce, if desired.

Thai Lettuce Wraps Recipe Tips

Cook off the liquid

One of the most important parts of this recipe is to make sure all of the liquid is cooked out of the filling.

The meat and the vegetables both release liquid. And then there's quite a bit after adding the sauce, too.

Allowing the liquid to cook off helps the vegetables to cook all the way through and lettuce wraps are easier to eat if they aren't dripping all over the place.

Don't skimp on the herbs

After the filling is finished, I add a bunch of sliced green onions, basil, and cilantro. Please do this if you can. It adds such a nice, fresh flavor to the filling.

If you don't like cilantro, leave it out or swap it with some fresh parsley.

Use iceberg lettuce

I never thought I'd ever say that. Iceberg lettuce makes incredibly sad chopped salads, but it's the best lettuce to use in lettuce wraps, in my opinion.

It's cool and crisp and holds its shape better. I tried to make these with green leave and it was a hot mess. Butter lettuce works well, too.

Thai Chicken Wraps Recipe Variations

Not into lettuce wraps? Here are a few suggestions for using the filling:

• Serve it over rice! My kids ate it over rice (Because lettuce wraps are weird and gross, apparently. *eyeroll*) It reminded me of Egg Roll in a Bowl.
• Add some cooked rice noodles for a noodle bowl. I love the plain rice ramen noodles by Lotus Foods and find them at Costco.
• Toss in a few eggs and make it a scramble! This works well if you're looking to boost your protein even more.

Sides for Lettuce Wraps

These are intended to be a stand alone meal or an appetizer. If you’d like to add a side to this here are some suggestions:

Thai Roasted Sweet Potatoes

Thai Shrimp Soup

Coconut Rice in Instant Pot

More lettuce wrap recipes on Perry's Plate

If you like these Thai Chicken Lettuce Wraps, you'll love these other lettuce wrap recipes on my site. Check them out and let me know what you think!

Thai Chicken Lettuce Wraps with Peanut Sauce are another Thai-inspired one, but have chunks of chicken breast and are topped with a peanut sauce that is TO DIE FOR.

Bacon Cobb Lettuce Wraps are what happens when a BLT and a cobb salad have a baby. They're as good as they sound.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Chicken Lettuce Wrap

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These Thai Chicken Lettuce Wraps are a twist on the famous PF Chang's lettuce wraps. They're also paleo-friendly and the filling makes amazing rice bowls if lettuce wraps aren't your thing.

Print

Ingredients

For the filling:

Toggle ingredient group

• 2 Tablespoons avocado oil
• 1 pound ground chicken, turkey, or pork
• 1 cup diced celery
• 1 medium zucchini, diced
• 1 cup whole cashews
• 1 8oz can diced water chestnuts, drained
• 2 Tablespoons grated or minced ginger (about a 2" knob)
• 4 thinly sliced green onions (green & white parts)
• 12-15 fresh basil leaves, sliced thinly
• ½ cup freshly chopped cilantro

For the sauce:

Toggle ingredient group

• ⅓ cup freshly squeezed lime juice
• 4 Tablespoons coconut sugar or honey
• 4 Tablespoons coconut aminos (see note)
• 3 Tablespoons fish sauce
• 1-3 teaspoons Asian style chili sauce (like sambal oelek or sriracha)
• ¼ cup chicken/vegetable broth, or water

For assembly:

Toggle ingredient group

• 1 head of iceberg lettuce, core removed
• Shredded carrots
• Mung bean sprouts
• More chili sauce

Instructions

1. In a large skillet, heat the avocado oil over high heat and cook the chicken until all of the liquid has cooked off and the meat has started to brown in spouts, about 10 minutes.
2. Add the celery and zucchini. Cook for about 5 minutes until the zucchini begins to soften.
3. Meanwhile, combine the ingredients for the sauce into a bowl or a glass measuring cup.
4. Add the cashews, water chestnuts, and all of the sauce.
5. Cook on medium-high for 8-10 minutes until there is no more standing liquid in the skillet and the filing is moist, but not drippy. Set aside.
6. Cut the iceberg lettuce head into quarters. Peel off the larger pieces to build lettuce wraps.
7. Serve immediately by putting a couple spoonfuls of filling into each lettuce leaf and top with shredded, carrots, bean sprouts, and additional chili sauce, if desired.

Notes

1. If you don't have or can't find coconut aminos you can use soy sauce or tamari. Use only 2 Tablespoons because those are more concentrated than coconut aminos.
2. If lettuce wraps aren't your thing, the filling make excellent rice bowls!

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 527Total Fat 28gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 20gCholesterol 119mgSodium 1324mgCarbohydrates 39gFiber 4gSugar 21gProtein 35g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Thai Chicken Wraps appeared first on Perry's Plate.

Homemade chicken nuggets are one of those things we never get tired of. 

I try to make extra so I can have some leftovers to heat up for lunch, but the little buggers almost always eat everything.

Luckily homemade gluten free chicken nuggets are super easy to make, so I'll just keep making bigger batches until I have a respectable amount left for a meal later in the week.

This particular gluten free chicken nuggets recipe has my Smoky Chipotle Taco Seasoning in the marinade AND the breading to give it have a boost of Tex-Mex flavor. (You can use any taco seasoning you like. I'm just partial to that one at the moment.)

And it goes beautifully with my Chipotle Vegan Queso recipe.

Let's make some!

These healthy gluten free chicken nuggets start off with a simple marinade. You can marinate the chicken pieces at room temperature for about 30-45 minutes or you can prep it several hours ahead or the night before. 

Did I mention these are egg free chicken nuggets? No eggs needed, so if you avoid them, you're in luck.

Simple Chicken Marinade Ingredients

• Lime juice
• Salt
• Smoky Chipotle Taco Seasoning (or any taco/mex inspired seasoning blend)

Gluten Free Chicken Nuggets Breading Ingredients

• Cassava Flour
• Tapioca Flour (or Arrowroot Flour)
• Nutritional Yeast
• Smoky Chipotle Taco Seasoning
• Salt

The breading is easy, too! 

I love the addition of nutritional yeast to give it a boost of flavor. And the mixture of cassava & tapioca (or arrowroot) flours is the perfect grain-free breading ratio. 

Using all cassava flour makes the coating a little chalky.

Using all tapioca flour makes it gummy when the chicken cools off.

Using a little of each gives you a light, crispy coating that keeps its texture.

I buy my cassava flour and nutritional yeast on Amazon. I really like the brand Anthony's.

Can I make them plain instead?

I added a tex-mex spin on these gluten free nuggets, but if you'd rather make them plain that's fine, too!

Omit the taco seasoning. Maybe use some all-purpose seasoning or an herb-garlic seasoning instead.

You can omit the nutritional yeast, too, but keeping it in would give it a nice flavor. 

How to make the best gluten free chicken nuggets

I use the shake & bake method by combining the breading ingredients into a gallon-sized bag.

I used to think this method would make a big mess and the breading would be clumpy.

It surprises me every time how well it works!

Tips for Pan-Frying Breaded Chicken

• Cover the pan with ¼" of oil and let it get really hot before you add the chicken. Not smoking, but pretty close.
• Shake off the excess flour before putting the chicken pieces in the pan. If you have too much "sediment" in the pan it'll end up burning after the 2nd or 3rd batch.
• Don't overcrowd the pan.
• Once you put the chicken in the pan, DON'T TOUCH IT FOR AT LEAST 3-4 MINUTES. Especially if you aren't using a non-stick pan. It'll stick and then you'll be sad.
• Once the chicken has formed a crust on the bottom it should be easy to flip them over. 
• Don't over cook them! They should be firm to the touch, with the slightest amount of give. And the crust should be golden brown.
• Transfer them to a wire rack on top of a sheet pan instead of a plate with papertowels. This will allow them to cool without getting soggy on the bottom. I like to keep the pan in a warm oven while I cook the rest of the chicken.

Can I bake these nuggets in the oven?

Yes, but make sure you line your baking sheet with parchment so they don't stick. You'll also want to spray them with some kind of oil-based spray to help them get a nice, browned coating. 

I'd bake them at about 400 degrees for 8-12 minutes, depending on the size of the chicken pieces.

Can I put them in an air fryer?

Sure! These nuggets can be made in an air fryer, but make sure you grease that tray really well. 

Try cooking them at 400 degrees for 5-6 minutes or until the chicken is cooked through.

Don't these gluten free chicken bites look delicious??

Steve and I loved them with my Chipotle Vegan Queso. Make sure to soak your cashews the morning before you make these. Or pour boiling water over them and let them sit for 20 min if you forget to soak.

You could also serve them with another kind of dip -- like Roasted Jalapeño Ranch, enchilada sauce, guacamole or a drizzle of Hot Honey Cilantro Glaze.

More Ideas for Serving gluten-free chicken nuggets

Popcorn chicken is usually an appetizer, but we eat it as a main dish! Here are a few ideas of how you can make this into a meal:

• CRISPY CHICKEN SALAD -- Add them to a bed of lettuce or some Southwest Cabbage Slaw and drizzle them with some paleo ranch and a side of avocado. And your favorite taco salad fixings.
• CRISPY CHICKEN TACOS -- Since this chicken has Tex-Mex/Latin flavors, it would be totally delicious in a taco. You can even chop them up to make them easier to put into tacos. A drizzle of my Citrus Crema would be delicious with this!
• CRISPY CHICKEN SNACK PLATTER -- Serve this alongside some fresh veg crudites or sweet potato fries with a couple of dips and you won't even need utensils! My kids love meals like that. 

If you like this recipe, try my delicious Paleo Fish Nuggets! My kids are just as wild about those as they are about paleo chicken nuggets.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Fiesta Popcorn Chicken with Vegan Queso

Yield: Serves 6

This tasty paleo friendly popcorn chicken has a tex-mex twist! They're a perfect pairing with my Chipotle Vegan Queso dip!

Print

Ingredients

• 1 ½ - 2 pounds of chicken breast or thighs, cut into 1 - 1/12 inch pieces
• 2 juicy limes
• 5 teaspoons taco seasoning, divided
• ½ teaspoon + pinch of sea salt
• ⅓ cup cassava flour
• ⅓ cup tapioca flour (or arrowroot flour)
• ⅓ cup nutritional yeast
• Coconut oil or avocado oil, for pan-frying
• 1 batch Chipotle Vegan Queso

Instructions

1. Be sure to soak the cashews for the queso dip either the morning before you eat or an hour or two before by pouring boiling water over them. (See queso recipe for details.)
2. Put the chicken pieces in a shallow dish. Squirt the juice from one of the limes over the chicken. Sprinkle 3 teaspoons of taco seasoning and ½ teaspoon of salt on top and mix everything around until the chicken is evenly coated. Let it sit for 30-45 minutes at room temperature to marinate or up to 24 hours chilled.
3. While the chicken is marinating, make the Chipotle Vegan Queso dip and set it aside while you make the chicken.
4. When you're ready to cook the chicken, put the cassava flour, tapioca flour, nutritional yeast, a pinch of salt and the remaining 2 teaspoons of taco seasoning into a large gallon-sized zip-top bag. Shake it around to mix it well.
5. Add the chicken pieces to the bag and shake it around really well to coat all of the chicken in the breading. Let it rest inside the bag while you get the oil ready.
6. Put enough oil in a large skillet to cover the bottom in about ¼" of oil. Bring it to high heat. The oil should "shimmer" on the bottom and a drop of water should sizzle loudly.
7. Fry the chicken in 2-3 batches, depending on the size of your pan. When you put a batch of chicken in the pan, don't touch it for at least 3-4 minutes to allow it to form a crust. Otherwise it's going to stick.
8. Flip the chicken pieces over and cook for 2-3 minutes on the other side until the chicken is cooked through and mostly firm when you poke it with a pair of tongs.
9. Transfer the chicken to a wire rack sitting on a rimmed sheet pan to cool. (I put it in a warm oven to keep the chicken warm.)
10. Cook the remaining batches of chicken, cut the remaining lime into wedges, and serve with the queso dip and lime slices. A shake or two of hot sauce is good on these, too!

Notes

Nat's Note:

I highly recommend using my Smoky Chipotle Taco Seasoning for this! My Chorizo Seasoning would be great as well. And if you're a purist, try my Homemade Taco Seasoning!

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Fiesta Gluten Free Chicken Nuggets (Paleo) appeared first on Perry's Plate.

My favorite thing about these tasty little protein bites? (Besides the fact that they taste like birthday cake?)

The kids loved them. Well 3 out of 4.

But, the one who doesn't like them doesn't like any "healthy" treat I make. She has a super sensitive spidey sense for things that are trying to be a dessert, but don't actually have sugar or white flour in them.

Sometimes she humors me. And she didn't hate these. She just... mildly liked them. Ha.

OK, there's another favorite thing...

These don't have almonds in them. Why is that a big deal?

Because last summer when I was doing my gut restoration program, I learned that almonds are a trigger for me. Nothing major or life-threatening, thankfully. Just skin flares and other annoying things.

I used cashews & cashew butter instead because the flavor is more mild. "Birthday Cake" is sometimes a difficult flavor to create when nuts are involved and cashews allow that flavor to shine.

I also used a secret weapon -- paleo-friendly vanilla protein powder.

Not just any, though. Some Rootz Vanilla Collagen Superfood powder.

Btw, this isn't a sponsored post. I just really love Rootz. It's one of the only protein powders I've found that doesn't hurt my stomach. I can't do whey protein and most vegan pea protein powders make me feel weird.

I've got a coupon code for you, too -- use "perrysplate" to get 10% off anything on the site!

I recently tried their new collagen powders and LOVE them. This vanilla one smells amazing and isn't overly sweet.

I've used their chocolate protein powder in a couple of other recipes on my site. Have you tried my Paleo Protein Brownie Bites or Paleo Chocolate Banana Protein Waffles?

Delicious stuff right there.

OK, back to the bites!

I'm anticipating a few substitution questions, so here you go...

Can I use another kind of nut butter?

Like I said, I used cashew butter in these because it has a really mild flavor to allow the vanilla and "cakey" flavors shine.

You can use almond butter or peanut butter in these, but those have a stronger flavor so the taste won't quite be the same. It'll still work and be delicious though. I mean, peanut butter doesn't ruin anything.

Can I use a different sweetener?

Sure! Another liquid sweetener like maple syrup would work in these protein bites, but you may need less of it since honey is thicker.

You can also use a dry sweetener like granulated monkfruit or coconut sugar, but you'll have to offset it with a little moisture. Try adding a tablespoon of water at a time until the texture is correct.

Is the flax meal necessary?

Not necessarily, but it'll affect the texture of the protein bites.

I like the flax meal because it helps to hold the balls together. Have you ever made a flax egg? Ground flax takes on a gelatinous texture when mixed with water. Same idea here.

You could also used ground chia if you like.

Do I have to toast the coconut?

No, but it adds flavor and makes the coconut a little more crispy.

I actually buy pre-toasted coconut from Thrive Market -- Let's Do Organic brand. It's only $2.79/bag. (That link will get you $25 off your first order, too.)

You can also find the same toasted coconut flakes on Amazon, but a little more per bag.

Now for the fun part.

To get a richer vanilla flavor, I used Lily's White Chocolate Baking Chips. They're stevia sweetened and mostly made with cocoa butter. They do have a little bit of milk in them, but it's such a small amount -- 2-3 chips per protein bite?

If you're looking for dairy-free white chips, try Pascha Vegan White Chocolate Chips.

And yes, the sprinkles are optional, but they're so cute!

What if I don't have a food processor?

Buy one!

Not joking. I use my food processor more than almost any other small appliance that I have. Yes, more often than my Instant Pot. This Cuisinart food processor is the newer version of mine. They're great workhorses -- this one has lasted longer than other brands I've tried.

Using a food processor makes these super easy, but you don't have to have one.

You can blend up the nuts in a blender and then transfer it to a mixing bowl to add the rest.

Seriously so good. A batch of these didn't last 24 hours!

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

Paleo Birthday Cake Protein Bites

Yield: 12-14 balls

Prep Time: 15 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

These little protein bites are grain-free, primal, and naturally sweetened! You may want to double this batch -- they'll go faster than you think!

Print

Ingredients

• 1 cup whole, raw cashews
• ½ cup unsweetened toasted coconut flakes
• ¼ cup flax meal
• ½ cup paleo-friendly vanilla protein powder
• ½ cup cashew butter
• ⅓ cup honey
• Pinch of sea salt
• ⅓ cup sugar-free white chocolate chips
• 1 teaspoon vanilla extract
• 1 teaspoon sprinkles (optional)

Instructions

1. Grind up the cashews in a food processor or blender until they're almost as fine as almond flour. Add the coconut flakes and pulse until everything is roughly the same size. If you're using a blender, transfer the nuts & coconut to a medium mixing bowl.
2. Add the flax meal, protein powder, cashew butter, honey, and sea salt. Pulse until everything is blended well and the mixture is thick and collects on one side of the workbowl.
3. Add the white chocolate chips and sprinkles. Pulse a few times until combined.
4. Chill mixture for about 15 minutes to make them easier to roll, if necessary.
5. Roll into 1 ½-inch balls and put in a lidded container for storage. Store chilled for best flavor and texture.

Notes

Nat's Notes:

1. You can swap out the nuts and nut butter if you like, but cashews have a mild flavor that allows the "birthday cake" flavor to shine. Almonds and peanuts might overpower it.
2. You can use maple syrup in place of the honey -- just reduce the amount to ¼ cup. You may also use a granulated sweetener like monkfruit or coconut sugar, but add a tablespoon full of water at a time until you get a stiff, but workable consistency for rolling into balls.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  365 by Whole Foods Market, Cashew Butter, Creamy, 16 Ounce
• 
  Cookie Scoop Set
• 
  White Chocolate Style Baking Chips By Lily's Sweets | Stevia Sweetened
• 
  Cuisinart FP-8GMP1 Elemental 8-Cup Food Processor, Gunmetal

The post Paleo Birthday Cake Protein Bites appeared first on Perry's Plate.

Pad Thai has been on our family's favorite dinner list for a couple of years now, and the kids always do a happy dance when they find out I've made it.

I've been meaning to test out a paleo pad Thai on them and just did it recently. Only one of my kids likes zucchini noodles, though. Womp. Womp.

BUT -- the kid that likes zucchini noodles said she liked it better than the rice noodle version. So, there's that.

I'm not claiming that this is an authentic pad Thai recipe. (First of all it's paleo pad Thai, and yes, that's broccoli slaw up there. I'll get to that in a minute.) I'm willing to bet Thai food in America (like most ethnic food) is quite different from the version in its country of origin.

Steve got me a Thai cookbook for my birthday one year that supposedly has true, authentic Thai recipes in it. I was excited to try the pad Thai recipe, but it turned out to be the worst pad Thai I'd ever eaten. Oops. I think I might give it another go because my tastes have changed a lot in the last 10 years and even some of the restaurant pad Thai I eat tastes more sweet than I'd like.

As much as I love pad Thai with rice noodles I've always felt like this dish could use a veggie boost. I started adding chopped spinach or shredded Brussels sprouts or shredded carrots or whatever I had in the crisper that needed to be used. The kids didn't mind, so I kept doing it.

Turns out broccoli slaw is pretty tasty in it, too, and doesn't require any chopping. Score. The nice thing about a paleo pad Thai recipe is that is REALLY vegetable heavy. I love that in a recipe.

If you love the rice noodle version, I added an adaptation for that in the recipe notes. As well as notes for adapting the Paleo Pad Thai to be Whole30 or low-carb or keto friendly.

Isn't this gorgeous? I love all of the colors! Especially the pinks from the shrimp and radishes. (Confession: the only reason I use radishes is to add some hot pink to a plate. The cool crunch is nice, too, I suppose.)

If shrimp isn't your thing, you could substitute a pound of thinly sliced chicken or omit it entirely for a meatless version.

More Asian-Inspired One-Pan Meals

Thai Green Curry Zoodles with Shrimp & Broccoli is a knock off of one of my favorite meals from Noodles & Co. It's a great meal for hot summer days, too.

A family favorite, Egg Roll in a Bowl with Sriracha Mayo is easy to put together and has all of the flavors of Chinese egg roll without the fried exterior!

Paleo Thai Shrimp & Vegetable Skillet is very similar to these egg roll bowls -- but with a Thai flair.

Mango Chicken Curry is an oldie, but such a great recipe for a quick weeknight dinner.

SaveSave

SaveSave

SaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Paleo Pad Thai

Yield: Serves 5-6

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This Easy Paleo Pad Thai is SUPER easy to make and even better than takeout. It can be adapted to be paleo, Whole30, or low-carb!

Print

Ingredients

Toggle ingredient group

• 5 tablespoons fish sauce
• 3 or 4 juicy limes
• 3 tablespoons coconut sugar (see note)
• 2-4 teaspoons sambal oelek or Asian garlic chili paste
• 2 teaspoons tapioca or arrowroot flour
• 1 pound of large uncooked shrimp, deveined and tails removed
• 3 tablespoons avocado or coconut oil
• 6 garlic cloves, minced
• 8 or 9 ounces of broccoli slaw (half of a 16-18 ounce bag)
• 2-3 medium zucchini, spiralized
• 1 handful of mung bean sprouts
• 3 sliced green onions
• ½ cup chopped fresh cilantro or basil (or both)
• 3-4 sliced radishes
• ⅔ cup whole or chopped cashews

Instructions

1. Whisk together the fish sauce, ¼ cup of juice from about 2 of the limes, coconut sugar, sambal oelek, and tapioca flour and set aside. Slice any remaining limes into wedges and set aside for later.
2. Make sure the rest of the vegetable prep is finished before you start cooking because it goes very quickly.(mincing the garlic, spiralizing the zucchini, etc.)
3. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the shrimp to the skillet and cook until just barely pink (not all the way through). Transfer the shrimp to a plate.
4. Put the garlic and broccoli slaw in the skillet with half of the fish sauce mixture. Stir and cook for about 2-3 minutes until the broccoli slaw begins to soften.
5. Add the shrimp back to the skillet along with the zucchini noodles and the rest of the fish sauce mixture. Cook, tossing everything around with tongs until the shrimp is cooked through and the zucchini noodles are soft, but not mushy.
6. Transfer the shrimp and vegetables to a large serving bowl and add the garnishes to the top (bean sprouts, green onions, cilantro/basil, radishes, and cashews).
7. Serve with lime wedges.

Notes

Nat's Notes:

1. Whole30 adaptation: Make sure your fish sauce and chili paste are sugar-free (Red Boat is the best). Omit the coconut sugar and replace with either 2-3 tablespoons of Date Paste or pineapple juice.

2. Low-carb/Keto adaptation: Replace the coconut sugar with a low-carb sweetener, like erythritol and replace the cashews with a lower carb nut, like peanuts.

3. If you'd like to use rice noodles instead zucchini noodles, omit the tapioca/arrowroot from the recipe and soak an 8-ounce package of flat rice noodles in hot water for about 5-8 minutes before you start cooking the shrimp. They should be limp, but still somewhat gummy when you bite one. Add the soaked rice noodles when you add the broccoli slaw in step 4. If, after you add the rest of the sauce, the sauce gets completely soaked up by the noodles, just add a ¼ cup of water to make things saucy again.

The post Easy Paleo Pad Thai appeared first on Perry's Plate.