This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!
These quick and easy Chicken Taco Poblano Rice Bowls are perfect for dinner or to make ahead for meal prep! Made in a skillet, with diced chicken breast, poblano peppers, corn, pico de gallo and cheese.
Chicken Taco Poblano Rice Bowls
This healthy chicken taco rice bowl recipe takes boring chicken breast and makes it exciting with taco spices and veggies. They are servedover brown rice instead of a tortillas. Great for dinner or to make ahead for meal prep. For more Mexican-inspired bowl recipes, try my Chipotle Chicken Bowls, Spicy Pork Brussels Bowls, Shrimp Fajita Bowls, and Quinoa Huevos Rancheros Bowls.
These paleo Asian Sticky Wings are crispy, sweet, spicy, and perfect for game day. With this simple recipe, you’ll get a big batch of healthy finger-licking sticky wings out of your oven or air fryer—and they’re gluten-free and Whole30-compatible to boot!
Baking Powder is the Secret to Crispy Oven Wings
A few years ago, I learned the secret to oven-baked crispy chicken wings: pat them dry with paper towels before tossing the wings in a combination of baking powder and salt prior to baking. No deep frying necessary! But how does baking powder add crispness?
“Baking powder is composed of an acid and an alkali and acts like a salt: The salt helps draw moisture to the surface of the poultry skin, where it can evaporate. (Adding table salt to the baking powder, which we do in this recipe, enhances this effect.) The acid helps break down proteins within the skin, and the alkali accelerates the browning process, meaning that the skin can crisp more quickly.”
Ooh—food science at work!
How to Make a Paleo, Grain-Free Baking Powder
If you’re avoiding grains ’cause you’re doing a Whole30 or following a paleo lifestyle, you’re probably avoiding store-bought baking powder because it contains cornstarch. Luckily, you can make grain-free baking powder at home by mixing together cream of tartar, baking soda, and arrowroot or tapioca starch.
Go ahead and mix up a batch using this magic ratio:
2 parts cream of tartar : 1 part baking soda : 1 part arrowroot or tapioca starch
Bake the Wings on a Wire Rack!
Another way to boost the crispiness of your oven wings is to place them on a stainless steel wire rack in a rimmed baking sheet. Longtime Nomsters know that I’ve been telling everyone to do this for years with all my other chicken recipes—and for good reason: this technique hasn’t failed me yet. Just make sure you don’t crowd the wings and remember to soak the racks in hot soapy water afterwards to make clean-up easier!
How to Make Whole30-Compatible Sticky Wings
I like to use honey as the sweetener in the hot and sweet sauce, but you can substitute 100% fruit juice-sweetened jam if you’re doing a Whole30. I buy St. Dalfour brand (it’s not a sponsor—I just like the stuff, and it’s pretty widely available), and its plum, apricot, and peach spreads work equally well in this recipe.
Also, your sriracha need to be Whole30-compatible but lucky for you, I’ve got a Whole30 Sriracha recipe. (No sriracha? Tabasco sauce also works!)
Air Fryer Instructions?
Yes, my friends, you can certainly cook these sticky wings in an air fryer. Place the wings in a single layer in the air fryer basket and cook ’em at 400°F for 18 to 20 minutes, flipping the wings over at the halfway mark. Depending on the size of your air fryer, you may need to cook this in several batches.
Let’s Make Asian Sticky Wings!
Serves 6
Ingredients:
For the wings:
1 tablespoon cream of tartar
2 teaspoons Diamond Crystal kosher salt
1½ teaspoons baking soda
1½ teaspoon arrowroot starch or tapioca starch
4 pounds chicken wings, cut into drumettes and flats
For the sauce:
½ cup coconut aminos
2 tablespoons honey or 3 tablespoons peach, plum, or apricot jam sweetened only with fruit juice (for Whole30)
1 tablespoon sriracha
3 garlic cloves, minced
1 teaspoon arrowroot starch or tapioca starch (optional)
For the garnish:
2 tablespoons toasted sesame seeds
1 scallion, thinly sliced on the bias
Equipment:
All my favorite tools are listed here, including my baking pans and stainless steel wire racks.
Method:
Heat the oven to 400°F on convection mode or 425°F on standard mode with a rack in the upper middle position and another in the lower middle position.
In a small bowl, mix together cream of tartar, kosher salt, baking soda, and arrowroot starch to make grain-free and paleo baking powder.
Pat the wings dry with a paper towel and place them in a large bowl. Pour the flour mixture on top and toss well to combine.
Arrange the chicken wings on two greased wire racks set in two rimmed baking sheets.
Place the tray of wings on each rack in the oven and bake for 20 minutes.
Then, flip each chicken wing over and swap the top tray with the bottom one.
Bake for another 20 to 25 minutes or until the skin is crisp and golden. You may need to switch the pans again if the top one is browning too quickly.
While the wings are baking, make the sauce! Add the coconut aminos, honey, sriracha, and minced garlic to a small saucepan and cook on high heat until boiling.
Lower the heat to simmer the sauce, stirring occasionally, for 8 to 10 minutes or until slightly thickened and reduced.
Want a thicker sauce? Add an arrowroot starch slurry! Mix a teaspoon of arrowroot starch with an equal amount of water in a small bowl to make a slurry.
Stir the slurry into the sauce until thickened. Then, remove the saucepan from the heat.
Transfer the sauce to a large mixing bowl and add the crispy baked wings.
Toss the wings with the sauce.
Top with sesame seeds and scallions and serve immediately!
These paleo Asian Sticky Wings are crispy, sweet, spicy, and perfect for game day. With this simple recipe, you’ll get a big batch of healthy finger-licking sticky wings out of your oven or air fryer—and they’re gluten-free and Whole30-friendly to boot!
Course Appetizers
Cuisine Asian
Keyword air fryer wings, Chicken Wings, gluten-free, grain-free, nom nom paleo, nomnompaleo, paleo, sticky wings, Whole30
1 teaspoon arrowroot starch or tapioca starch (optional)
For the garnish
2 tablespoons toasted sesame seeds
1 scallion thinly sliced on the bias
Instructions
Heat the oven to 400°F on convection mode or 425°F on standard mode with a rack in the upper middle position and another in the lower middle position.
In a small bowl, mix together cream of tartar, kosher salt, baking soda, and arrowroot starch to make grain-free and paleo baking powder.
Pat the wings dry with a paper towel and place them in a large bowl. Pour the flour mixture on top and toss well to combine.
Arrange the chicken wings on two greased wire racks set in two rimmed baking sheets.
Place the tray of wings on each rack in the oven and bake for 20 minutes.
Then, flip each chicken wing over and swap the top tray with the bottom one.
Bake for another 20 to 25 minutes or until the skin is crisp and golden. You may need to switch the pans again if the top one is browning too quickly.
While the wings are baking, make the sauce! Add the coconut aminos, honey, sriracha, and minced garlic to a small saucepan and cook on high heat until boiling.
Lower the heat to simmer the sauce, stirring occasionally, for 8 to 10 minutes or until slightly thickened and reduced.
Want a thicker sauce? Add an arrowroot starch slurry! Mix a teaspoon of arrowroot starch with an equal amount of water in a small bowl to make a slurry. Stir the slurry into the sauce until thickened. Then, remove the saucepan from the heat.
Transfer the sauce to a large mixing bowl and add the crispy baked wings. Toss the wings with the sauce.
Top with sesame seeds and scallions and serve immediately!
Notes
Air Fryer Instructions:
Place the wings in a single layer in the air fryer basket and cook ’em at 400°F for 18 to 20 minutes, flipping the wings over at the halfway mark. Depending on the size of your air fryer, you may need to cook this in several batches.
Whole30 version:
For the sauce, use Whole30-compatible jam (100% fruit juice sweetened) in place of honey and use Whole30-compatible sriracha or Tabasco sauce.
Sheet Pan Pancakes – essentially a giant pancake baked in the oven – is the most genius way of making pancakes!
Lemon Blueberry Sheet Pan Pancakes
This breakfast recipe is from the Skinnytaste Meal Prep Cookbook. Make them once and you’ll never make them any other way! No more waiting, flipping, and family members eating in shifts, all you need is a good-quality rimmed sheet pan and some parchment paper so they don’t stick. They come out golden and fluffy, speckled with blueberries throughout.
The following post is sponsored by Eisai Inc. For our sponsored post policy, click here. Sleep loss. Trouble sleeping. Sleep deprivation. Insomnia. As a mom of one-year-old twins and a five-year-old, I know what it’s like to be tired. So, so, tired. Add to that the stress of a pandemic and that state of all the things in the world, and, welp, there are a lot of things to keep us up at night. Right? So, when DayAfterInsomnia wanted to know if I’d be willing to take a sleep challenge — and one that focused not just on quantity and…
Roasted Seasoned Winter Squash Medley is seasoned with a savory, sweet, spicy and smoky seasoning blend. SO good and a huge hit with my husband!
Roasted Seasoned Winter Squash Medley
My plan last night was to make pumpkin soup for dinner, but I wanted to test out this recipe, so instead I made a roasted chicken and served this as a side – Tommy did not stop raving. He’s a huge fan of sweet winter squashes, but since I tend to like more savory foods this was the perfect balance.
Skinnytaste- Meal Prep cookbook was #2 on the New York Times bestseller list on it’s first week out!!!!!!I have cried happy tears this week, I truly am so thankful for all of you and your support over the years. I am blessed to be able to do what I love, but it wouldn’t happen without all of you.
This super-simple-to-prepare, this Citrus Immunity Shot recipe is made with immune-boosting citrus, turmeric, and garlic, a delicious way to start your day!
Citrus Immunity Shot
This wellness shot recipe nourishes, fuels and aids your body in the morning and it’s so easy to make. If you’ve ever purchased immunity shots in the store, you will know how expensive they are. Making them from scratch saves money!
There are a lot of ways to make a difference and fight for social and racial justice. And, as parents, one of the biggest things you can do is to do the work yourself — and then make sure you’re talking to your kids about it, too. To help with that — and to specifically address the unconscious bias that we all have — we have an exclusive Q&A with the international, award-winning diversity and inclusion speaker and expert Risha Grant. As Risha says: We don’t have diversity problems; we have people problems. “And we have to dismantle the system…
This tender and delicious apple bundt cake is made with almond and cassava flour, but even your pickiest eaters won’t ever suspect that it’s totally grain free, gluten free, and paleo-friendly!
This showstopper of a cake is super simple to throw together, especially if you have an abundance of apples. Better yet, my paleo version tastes like a “real” gluten-packed bundt cake, with a moist and tender crumb dotted with apples and infused with cinnamon.
Paleo and gluten-free apple bundt cake!
When autumn rolls around, I start dreaming about uncomplicated apple and cinnamon infused treats, and this paleo cake made with almond and cassava flour hits the spot!
I modified my Berry Snack Cake recipe to create this fall-inspired paleo dessert that’s pretty enough for company. Although I prefer using lactose-free ghee in this recipe, softened coconut oil or palm shortening also works great if you prefer a dairy-free version.
What are the best apples for baking?
To make sure the apple slices don’t dissolve completely into the baked apple bundt cake batter, choose an apple variety that holds its shape during the baking process. Some of the best baking apples are Granny Smith, Jonagold, Honeycrisp, Mutsu, Braeburn, and Pink Lady. Feel free to mix and match the varieties, too!
Can you substitute other ingredients?
Yes, I know I’ve been baking more paleo desserts lately, but that doesn’t make me a paleo baking expert. I’m not sure if you can use an egg substitute or use another flour in place of almond flour or cassava flour in this apple bundt cake recipe because I haven’t tried out all the different possible permutations. But if you have success with any ingredient substitutions, please let us all know in the comments section below!
Where’s the glaze?
I know most bundt cakes are topped with an icing or glaze, but I think this apple bundt cake tastes perfectly sweet unadorned. It may be an Asian thing where we don’t love super sweet desserts, but give it a try, ’kay?
How do you store the cake?
You can keep this apple bundt cake in a sealed container at cool room temperature for up to two days. However, because the cake is very moist, I like to store it in a sealed container in the fridge for up to five days or in the freezer for a few months. You can thaw the frozen cake overnight in the fridge and take the cake out an hour before serving it to bring to room temperature.
Let’s Make Apple Bundt Cake!
Serves 16
Ingredients
1½ pounds (680.4 grams) apples (Granny Smith, Jonagold, Honeycrisp, Mutsu, Braeburn, or Pink Lady), peeled and cored
2 teaspoons apple cider vinegar or lemon juice
2 cups (224 grams) finely ground almond flour
1½ cups (192 grams) cassava flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt
1 cup (224 grams) ghee, coconut oil, or palm shortening, softened
1⅓ cups (192 grams) maple sugar or coconut sugar
4 large eggs at room temperature
⅔ cup (158 mL) full-fat canned coconut milk at room temperature
2 teaspoons vanilla extract
Equipment
All my favorite tools are listed here, including my favorite mixer and bundt pan.
Method
Heat the oven to 350°F with the rack in the middle. Lightly grease the sides and bottom of a 10-inch non-stick bundt pan with some ghee, coconut oil, or avocado oil.
Use the large holes of a grater or food processor to shred half of the apples.
Use a sharp knife to thinly chop the other half into small thin rectangles, about the size of your thumbnail.
Place the apples in a large bowl and toss with the apple cider vinegar. Set aside.
In a separate medium bowl, combine the flours, cinnamon, baking soda, and salt.
Whisk the dry ingredients together, and set the bowl aside.
Plop the softened ghee (or coconut oil) and maple sugar (or coconut sugar) in the bowl of a stand mixer or in a large bowl if you are using a hand mixer.
Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
Scrape down the sides of the bowl and add the eggs, coconut milk, and vanilla.
Beat the mixture on medium speed for 30 seconds or until combined.
Next, add half the flour mixture and beat on low speed until combined.
Slowly add the rest of the flour and mix until incorporated. Scrape down the sides of the bowl and mix in any dry flour with a spatula.
Carefully fold the apples into the batter.
Transfer the batter to the greased bundt pan and smooth the top.
Pop the pan in the oven.
Bake until the cake is golden brown and a wooden skewer inserted in the center comes out clean, about 55 to 70 minutes.
Cool the cake in the pan on a cooling rack for 15 minutes.
Invert the cake on a wire rack and remove the pan.
Cool the apple bundt cake completely, about two hours.
This tender and delicious apple bundt cake is made with almond and cassava flour, but even your pickiest eaters won’t ever suspect that it’s totally grain free, gluten free, and paleo-friendly!
Course Dessert
Cuisine American
Keyword apple dessert, Dairy-free, fall dessert, gluten-free, grain-free, nom nom paleo, paleo, paleo dessert
Heat oven to 350°F with the rack in the middle. Lightly grease the sides and bottom of a 10-inch non-stick bundt pan with some ghee, coconut oil, or avocado oil.
Use the large holes of a grater or food processor to shred half of the apples and use a sharp knife to thinly chop the other half into small thin rectangles, about the size of your thumbnail.
Place the apples in a bowl and toss with the apple cider vinegar. Set aside.
In medium bowl, whisk together flours, cinnamon, baking soda, and salt. Set aside.
Plop the softened ghee (or coconut oil) and maple sugar (or coconut sugar) in the bowl of a stand mixer or in a large bowl if you are using a hand mixer.
Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
Scrape down the sides of the bowl and add the eggs, coconut milk, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined.
Next, add half the flour mixture and beat on low speed until combined. Slowly add the rest of the flour and mix until incorporated. Scrape down the sides of the bowl and mix in any dry flour with a spatula.
Carefully fold the apples into the batter with a silione spatula.
Transfer the batter to the greased bundt pan and smooth the top.
Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 55 to 70 minutes.
Cool the cake in the pan on a cooling rack for 15 minutes. Invert the cake on a wire rack and cool completely, about two hours. Slice and enjoy!
Notes
You can keep the apple bundt cake in a sealed container at cool room temperature for up to two days. However, because the cake is very moist, I prefer to store it in a sealed container in the fridge for up to five days or in the freezer for a few months. You can thaw the frozen cake overnight in the fridge.
