Recent Recipes

Oven-Baked Swedish Meatballs (Paleo, Whole30, Gluten Free)

These Paleo Swedish Meatballs are just as satisfying as the original comfort food but without the gluten or dairy. They come together easily, baked to perfection in the oven, and then smothered in the delicious gluten-free gravy.

Meatballs are such a classic hit around here. But I always dread making them because that usually calls for frying them.

I don't particularly appreciate the splatter of grease all over my cooktop and kitchen counters and I definitely don't care for the time it takes to turn and flip them. There are certain foods that simply taste better fried but whenever I can, I will always opt to bake food in the oven instead.

That's how these Paleo Swedish Meatballs are made. They are oven-baked to tender perfection. Meanwhile, the gravy is made and the cooktop is spared! #winwin

Oven-Baked Swedish Meatballs (Paleo, Whole30, Gluten Free)

The best thing about this recipe, besides the flavor-packed meal, is that they are baked in the oven. This is ideal for busy weeknight dinners when there's already plenty to get done. While the meatballs are cooking in the oven, you can work on the gravy, that way everything comes together in perfect timing.

The gravy is simply a gluten-free roux in ghee (if dairy free, butter if not) with added bone broth and additional natural flavors. All delicious and real food. I love that this recipe is not heavy on different ingredients. The meatballs contain a ton of flavor from the meat itself and the various seasonings but the gravy is pretty simple yet still boasts a rich and savory taste. Surprisingly, the gravy still has that creamy flavor, texture and look but without the sour cream as other recipes call for.

What is the best ground meat for Swedish meatballs?

Most recipes use 1:1 ratio of pork and beef. I've used that in the past but admittedly prefer all pork for this recipe. I feel like the flavor and texture is different as soon as you add beef to the pot. It really is a matter of preference so I would probably go with what you have available and what you feel like using. However, I personally would not recommend using all beef.

One of the top quality pork meats available on the market is ButcherBox. In fact, it's thanks to them that I feel comfortable serving my family pork. They deliver heritage breed pork that is humanely raised, free from antibiotics or hormones directly to my door. ButcherBox meets all my criteria for quality meat and I get giddy when I receive my box every month. In addition to pork, they carry humanely raised 100% grass-fed beef, free-range organic chicken, and wild-caught Alaskan sockeye salmon.

Speaking of pork, they are running a killer deal right now (through April 30, 2019) that will get you 2 pounds of breakfast sausage and 2 packs of bacon for FREE in your first box. As you build your box, thrown in some ground pork for these Swedish meatballs.

What to serve with Swedish Meatballs?

There's really no shortage of foods to serve with these Oven-Baked Swedish Meatballs. If you're following Paleo or Whole30 eating, some of my favorite options are zoodles, cauliflower rice, or spaghetti squash pasta. Check out THIS post on how to cook spaghetti squash for the longest strands.

If you tolerate potatoes, mashed potatoes are a traditional side to serve with Swedish meatballs. They are Whole30 and Paleo (according to some sources) if dairy is omitted.

If you're simply wanting to stay gluten free but your gut is happy with other grains, I recommend my favorite Ancient Grains pasta such as this one. The grains used in this pasta are soaked and sprouted for easier digestion. Good ol' white rice is also a great option as it contains less phytic acid than it's brown counterpart. THIS post has information on how to cook the perfect rice in the Instant Pot using both soaked and non-soaked rice.

Helpful Tips for these Oven-Baked Swedish Meatballs:

Bake them in the oven instead of frying them. This frees up time to make the gravy and spares the stove from all the grease splatters.
This recipe makes 24 large meatballs or 46 small meatballs.
The meatballs can easily be frozen after they are baked. Allow to cool first before transferring them to freezer.
The gravy can be made with arrowroot or tapioca powder. Be careful not to overcook the gravy.
The meatballs can be served with zoodles, spaghetti squash, cauliflower rice or mashed potatoes.
Leftovers can be kept in the refrigerator for up to 7 days.
The meatballs can easily be re-heated in a small saucepan on medium-low heat. Add a few tablespoons of water to the saucepan to thin out the gravy, close the lid and allow to "steam" to warm through the meatballs.

Printable Recipe

Oven-Baked Swedish Meatballs (Paleo, Whole30) - These Paleo Swedish Meatballs are just as satisfying as the original comfort food but without the gluten or dairy. They come together easily, baked to perfection in the oven, and then smothered in the delicious gluten-free gravy. #whole30 #ovenbaked

Print Recipe

5 from 3 votes

Oven-Baked Swedish Meatballs (Paleo, Whole30)

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Dairy Free, Freezer Friendly, Kid Friendly, Low Carb, Nut Free, Paleo, Primal, Quick & Easy, Whole30

Keyword: paleo, whole30

Servings: servings

Calories: 326kcal

Author: Anya @ Prepare & Nourish

Ingredients

Meatballs

2 pounds ground pork
2 eggs
¼ cup psyllium husk
1 teaspoon sea salt
1 teaspoon garlic powder
½ teaspoon black pepper
¾ teaspoon nutmeg ground
½ teaspoon allspice ground

Gravy

½ cup butter or ghee
2 tablespoons arrowroot or tapioca powder
2 cups bone broth warmed
1 tablespoon coconut aminos
1 teaspoon Dijon mustard
½ teaspoon garlic powder

Instructions

Swedish Meatballs

Preheat oven to 400 degrees Fahrenheit.
In a medium size bowl, combine pork, eggs, psyllium husk, salt, garlic powder, pepper, nutmeg and allspice. Mix until combined.
Roll into 24 large meatballs or 46 small meatballs and spread them evenly on a parchment-lined baking sheet. Bake in preheated oven for 30 minutes.

Gravy

Heat butter or ghee in a large stainless steel skillet on low heat.
Sprinkle arrowroot or tapioca all over the butter and whisk vigourously to combine. Cook for 30 seconds, whisking continually until bubbly.
Add warm broth over the arrowroot/tapioca slurry and stir to combine. Increase heat to medium, gently stirring.
Add coconut aminos, mustard, and garlic powder and stir to combine. Adjust salt and pepper to taste.
Transfer baked meatballs to the gravy and simmer and combine everything over low heat. Or serve separately in a gravy bowl and pour over meatballs.

Notes

This recipe makes either 24 large meatballs or 46 small meatballs. These meatballs freeze well.

| Nutrition Information Disclaimer |

Nutrition

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

Need More Easy Dinner Ideas?

Lazy Cabbage Rolls (Paleo, Low Carb, Whole30)
Veggie-Packed Sloppy Joes (Paleo, Low Carb, Whole30)
Fish en Papillote (Paleo, Low Carb, Whole30)
Almond-Crusted Trout (Paleo, Whole30, Low Carb)

>>> Pin This <<<

Instant Pot Crispy Carnitas (Paleo, Whole30, GAPS, Low Carb)

Crispy Pork Carnitas (made in the pressure cooker) makes an easy weeknight meal or healthy party food. It's generously seasoned and broiled to crispy perfection. Paleo, Whole30, GAPS, & Low Carb.

In short, Carnitas is basically Mexican style pulled pork. It is such a versatile dish and can be adaptable to any diet. The Carnitas recipe itself is Paleo, Whole30, GAPS and Low Carb. It has no additional sweetener making this a great addition to your weekly menu rotation, without the added sugars.

Enjoy these on a bed of rice and beans, or simply in bowl topped with sour cream, guac and salsa. However you wish to enjoy these Instant Pot Crispy Carnitas, they are a healthy change to that #tacotuesday. So juicy and tender on the inside but perfectly crispy on the outside.

Carnitas for Feeding a Crowd

This recipe is ideal for feeding a crowd. It makes a ton with plenty leftovers for days to come. If, in addition to the pork, you're also serving rice, beans or tortillas, this recipe could easily stretch to 18-20 people. If you're keeping this low-carb, paleo and Whole30, it would comfortably feed 12 people.

The best way to reheat carnitas is on the stove top using a cast iron skillet (I have THIS one). On medium-high heat, drizzle a tablespoon or so of avocado oil unto the skillet. Add the carnitas and stir with a pair of tongs to reheat and to crispy them up some more, if desired.

Low Carb & Keto Instant Pot Crispy Carnitas

Even though this recipe has orange juice, the carb content is still fairly low because this recipe makes a large batch. Only ¾ cup of orange juice for the entire 3-½ pound of pork roast isn't a significant amount of carbs.

Besides, if you add raw cheddar, sour cream, avocado or guacamole to your carnitas bowl - the fat content goes considerably higher, making it even more suitable for low carb and keto lifestyle.

How to Make Crispy Carnitas?

To bring the crispy to the Crispy Carnitas, all you do is simply broil the cooked and shredded pork. I like to broil on high for 5 minutes. Remove from oven, drizzle the cooked and thickened marinade mixture over the carnitas, stir quickly and stick back in the oven for an additional 5 minutes. This way, the meat is tender yet still has the perfectly crispy edges of the pulled pork.

Helpful Tips for Instant Pot Crispy Carnitas

Because we're using bone broth that potentially already has salt, start with 1 tablespoon of sea salt to add to the marinade. Adjust as necessary once they have been cooked. I typically taste test when I shred the pork on the sheet and season with salt if needed.
To make the carnitas crispy, broil them on high in a baking sheet for 5 minutes, stir, then broil again for additional 4-5 minutes. If you have a stoneware baking sheet (such as Pampered Chef like this one) - it is perfect for crisping up the pork pieces. If not, this one is stainless steel and is a better option than aluminum or non-stick teflon sheets. Avoid using parchment paper since it hinders the crisping process.
Once pork has been removed from the pot and is broiling in the oven, discard half of the cooked marinade mixture. To thicken then remaining marinade, use the saute function on the Instant Pot and cook to reduce the mixture to half. It should thicken slightly. Pour this over the carnitas between broiling sessions.
If sensitive to heat, use half of the jalapeno or omit entirely.
Store leftovers in a glass container in the refrigerator. They are perfectly reheated using a cast iron skillet such as this one.

Making a Carnitas Bowl

Instant Pot Crispy Carnitas (Paleo, Whole30, GAPS, Low Carb)

Printable Recipe

Print Recipe

4.45 from 9 votes

Instant Pot Crispy Carnitas (Paleo, Whole30, GAPS, Low Carb)

Crispy Pork Carnitas (made in the pressure cooker) makes an easy weeknight meal or healthy party food. It's generously seasoned and broiled to crispy perfection.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Dairy Free, Freezer Friendly, GAPS, Kid Friendly, Low Carb, Nut Free, Paleo, Pressure Cooker, Primal, Quick & Easy, Whole30

Servings: servings

Calories: 49kcal

Author: Anya @ Prepare & Nourish

Ingredients

3 - 3-½ pounds pork roast cubed to 1" pieces
2 tablespoons avocado oil
2 cups yellow onion sliced
6 garlic cloves minced
1 fresh jalapeno (optional) sliced
1 cup bone broth
¾ cup orange juice
¼ cup lime juice
1 tablespoon chili powder
1 tablespoon cumin powder
1 tablespoon dried oregano
1 tablespoon sea salt depending on broth

Instructions

Press "Saute" function on the Instant Pot to warm up the inner pot. Add avocado oil and heat slightly.
Saute sliced onions in avocado oil until translucent. Stir often to avoid burning onions.
Add minced garlic and sliced jalapenos to the onions and saute for 30 seconds.
In a medium bowl, combine the rest of the ingredients together to make the marinade.
While still running the "Saute" function on, pour about ½ cup of the marinade mixture into the inner pot and deglaze the bottom.
Press "Cancel" button to turn off the saute. Add cubed pork. Pour the rest of the marinade. Stir to combine everything well.
Close the pressure cooker lid. Set the valve to "Sealing", press "Manual" and increase the time to 30 minutes.
When cooker cycle is complete, allow to NPR (Naturally Pressure Release) for 10 minutes, followed by QPR (Quick Pressure Release) the remaining pressure.
Using caution, carefully open the lid, and transfer all pork pieces onto a baking sheet.
Set oven to Broil on high. Shred the pork using two forks and evenly spread across the sheet. Broil for 5 minutes, watching carefully so they don't burn.
While carnitas are broiling, pour ½ of the cooked liquid and discard. Press "Saute" again on the Instant Pot and reduce the remaining liquid by half to thicken it slightly.
Pour the thickened liquid over the carnitas. Stir and flip some crispy edges and broil for an additional 3-4 minutes.
Enjoy in a bowl with salsa, guacamole and raw cheese and top with cilantro and green onions.

Notes

* Depending on the salt content of the bone broth, you may need to adjust the additional salt as necessary. Taste and season the carnitas before broiling them.

| Nutritional Information Disclaimer|

Nutrition

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

Need More Instant Pot Meals?

Instant Pot Whole30 White Chicken Chili (Paleo, Low Carb, Keto)
Instant Pot Citrus Herb Basque Chicken (Paleo, GAPS, Whole30)
Instant Pot Butter & Dill Rainbow Potatoes
Instant Pot Ground Beef & Kale Soup (+VIDEO)

>>>Pin This<<<

Nourishing Gluten-Free Chicken Noodle Soup (Egg Free, Dairy Free)

Nourishing and full of detoxifying properties, this Gluten-Free Chicken Noodle Soup is made easily with just 8 ingredients. Make this grain-free (paleo, keto, low-carb) and use vegetable noodles.

This soup is all that and more! It's rich in flavor with ginger and garlic and yet gentle enough on the tummy (thank you bone broth!) to be used as a healing recipe. Moreover, it's so versatile - feel free to use vegetable noodles (zoodles, spaghetti squash, etc..) to make this entirely grain free. There's really no wrong way to eat this soup.

Delicious. Easy to make. But most importantly, so incredibly nourishing to the body!

Can you use frozen chicken to make Chicken Noodle Soup?

Yes, yes you can. In fact, that is how I make most of my meals these days - from frozen meats. The best method to cook frozen proteins is to use the Instant Pot. Just toss your frozen chicken in the pot, add salt and seasonings as you normally would for broth and cover with water. Cook on manual for 10 minutes per pound of frozen meat.

When the cooking cycle runs its' course, allow to naturally release pressure. Carefully remove the chicken and run the broth through a sieve to catch all the gunk. This broth would be perfect for this soup. Remove meat from bones and set them aside. Discard bones.

How to make Chicken Noodle Soup gluten-free?

If you tolerate white rice, my favorite rice noodles are these Thai Stir Fry Noodles. I break them in half and cover them with luke-warm water to soften them as I work on the vegetables. Covering them with water also kick-starts the cooking process and will make the soup less cloudy since some starch will be removed when after draining and rinsing the noodles.

I also love this brand of sprouted ancient gluten-free grains. This is a great option when you have a little more time as you would have to pre-cook these noodles according to package instructions. The ancient grains takes a little longer to cook and will need more than just soaking them in lukewarm water.

Both of these noodles are free from egg, dairy and gluten.

How to make Chicken Noodle Soup grain-free?

This is by far my favorite way to enjoy Chicken Noodle Soup but admittedly, it's not very filling especially for growing teenagers.

But to make this Paleo, Whole30 and Low Carb, simply use zoodles or spaghetti squash and just portion them directly onto bowls and then ladle the chicken soup over the zoodles. The heat of the soup will semi-cook the zoodles or spaghetti squash to perfection and give you a beautiful, nourishing grain-free Chicken Noodle Soup.

Nourishing Gluten-Free Chicken Noodle Soup (Egg Free, Dairy Free)

This soup is ready from start to finish in approximately 30 minutes, provided that bone broth and cooked chicken is on hand. If not, refer to the section on cooking frozen chicken.

Printable Recipe

Nourishing Chicken Noodle Soup (Gluten Free, Paleo suggestions!) - Nourishing and full of detoxifying properties, this Gluten-Free Chicken Noodle Soup is made easily with just 8 ingredients. Make this grain-free (paleo, keto, low-carb) and use vegetable noodles. #glutenfree #chickennoodlesoup

Print Recipe

5 from 3 votes

Nourishing Gluten-Free Chicken Noodle Soup (Egg Free, Dairy Free)

Nourishing and full of detoxifying properties, this Gluten-Free Chicken Noodle Soup is made easily with just 8 ingredients. Make this grain-free (paleo, keto, low-carb) and use vegetable noodles.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Servings:

Calories: 90kcal

Author: Anya @ Prepare & Nourish

Ingredients

4 ounces white rice pasta or zoodles or spaghetti squash
2 tablespoon ghee (or butter if tolerated)
1 cup yellow onions diced
1 cup carrots diced
1 cup celery diced
1 1-inch knob of ginger grated
3 garlic cloves minced
8 cups bone broth
2 cups cooked chicken
salt & pepper

Instructions

In a shallow dish, place dry white rice pasta and cover with luke-warm water. Set aside.
In a large soup pot, heat ghee or butter until melted. Add onions, celery and carrots and cook for 5 minutes over medium-high heat.
Add ginger and garlic and cook for one minute.
Add bone broth. Cover and bring to a boil.
Drain the soaked white rice pasta and rinse. Add to boiling broth with vegetables and cook for 3-4 minutes or until pasta is al dente.
Add cooked chicken and season with salt and pepper to taste.
Garnish with fresh dill or parsley.

Notes

| Nutrition Information Disclaimer |

Nutrition

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

>>> Pin This <<<

More Nourishing Recipes?

One Pot Lamb & Vegetable Soup (GAPS, Paleo, Low-Carb)
Keto Egg-Drop Soup in 5 Minutes!
Low-Carb Hamburger Soup (GAPS, Paleo, Keto)

Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes

Garlic butter salmon baked with baby potatoes and asparagus on the side. A complete meal on one pan - full of flavor and easy to put together. Can be customizable to fit your dietary needs for Whole30, Paleo, or Low Carb.

This meal is what dinner dreams are made of. It's a complete meal on one sheet pan (which means less dishes to wash) and is so versatile to fit all the various dietary needs in the home.

You can do what we do - make it as is but avoid the potatoes if you're low carb. The kids usually devour the taters along with a bit of asparagus and a few pieces of salmon.

More importantly, this dish comes together in 30 minutes! Just remember to take your salmon out of the freezer in the morning and stick it in the fridge to thaw until dinner time. Truly, such an easy dinner and you won't even feel guilty for not serving salad because vegetables are already on the pan.

Paleo, Whole30, & Keto Sheet Pan Salmon Dinner

I know butter isn't traditionally Paleo nor is it Whole30. We purchase pastured butter from a local creamery in bulk every quarter and I feel good about using this butter generously in our recipes.

However, to keep this dairy free, feel free to swap ghee for the butter. I can't guarantee the same creamy texture, but it would be delicious nonetheless. Because garlic and salmon. 🙂

Additionally, this sheet pan dinner is so versatile - just skip the potatoes all together for a low carb and keto meal. All that butter and the healthy fats in salmon is so good for you!

As with produce and meats, I always suggest you find the best quality you can find in your area and what your budget allows.

And right now, ButcherBox is offering 2 pounds of Wild Alaskan Salmon FREE with your first ButcherBox order.

What's ButcherBox?

ButcherBox is like your neighborhood butcher for modern America. They deliver the best 100% grass-fed & finished beef, free-range chicken and heritage breed pork directly to YOUR door on YOUR schedule for less than $6.00 per meal (shipping is always FREE).

ButcherBox has been our family's source of quality meat for months and I genuinely love the meat and service they provide. And they just recently started providing Wild Alaskan Salmon and I am so excited to add this to our "Custom Box."

Now that you are loaded with nutritious Wild Alaskan Salmon, let's get to making this Sheet Pan Salmon, Asparagus, and Potatoes dinner.

Helpful Tips for this easy Sheet Pan Dinner

Because we're cooking the asparagus alongside the salmon, we only have 8 minutes of cooking time. For this reason, find asparagus with thin stalks so it cooks to perfection.
The size of your baby potatoes with determine how long to pre-roast them before adding the salmon and asparagus. I used about inch-sized baby potatoes and found that pre-cooking them for 12 minutes then additional 8 with the salmon was just right. If your potatoes are a little on the large side, just cut them in halves or quarters to reduce the cook time.
The cook time is for very small potatoes, thin asparagus and thin salmon filet. You may have to increase the time accordingly if your vegetables and fish is thicker.
I use dill and parsley interchangeably in this recipe. Both are superb with salmon.
When mixing the garlic butter, save the lemon juice as the very last thing to add.
When plating the salmon and vegetables, drizzle the melted butter leftover in the pan over the salmon.

Printable Recipe

Sheet Pan Garlic Butter Salmon, Asparagus & Potatoes Sheet Pan - A complete meal on one pan - full of flavor and easy to put together. Can be customizable to fit your dietary needs for Whole30, Paleo, or Low Carb. #sheetpan #onepan #salmon

Print Recipe

5 from 1 vote

Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes

A complete meal on one pan - full of flavor and easy to put together. Can be customizable to fit your dietary needs for Whole30, Paleo, or Low Carb.

Prep Time5

Cook Time30

Total Time30

Course: Main Course

Cuisine: American

Keyword: one-pot/pan

Servings:

Calories: 185kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 pound baby potatoes
1 pound asparagus
salt & pepper
2 tablespoons avocado oil
1 pound wild salmon filet

Garlic Butter

4 tablespoons butter
6 garlic cloves, minced
1 tablespoon fresh dill or parsley
1 teaspoon sea salt
1 medium lemon divided

Instructions

Preheat oven to 425 degrees Fahrenheit.
Arrange potatoes on a sheet pan, toss with avocado oil and season generously with salt and pepper. Spread them evenly on the pan.
Roast potatoes for 15 minutes until they are just starting to soften.
While potatoes are roasting, prep the salmon and asparagus. Trim the woody ends of the asparagus and toss with avocado oil and season with salt. Pat the salmon dry with paper towels.
To make the garlic butter, in a small mixing bowl, combine butter, minced garlic, fresh dill or parsley, and salt together. Once mixed, add ½ of the lemon juiced and mix well. Slice the other lemon half.
When 15 minutes is up, push the potatoes to one side of the sheet pan. On the opposite side, spread the asparagus evenly.
Arrange the salmon down the center of the pan and spread the garlic butter evenly across the top surface only. Arrange the lemon slices to go on top of the salmon.
Return back to oven and bake for 8 minutes, followed by 2 minutes of high broil, but watch carefully so the tops don't burn.
Enjoy immediately.

Notes

| Nutrition Information Disclaimer |

Nutrition

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

Need More Easy Dinners?

Keto Chicken Cabbage Casserole (Low Carb, GAPS, Primal)
Instant Pot Whole30 White Chicken Chili (Low Carb, Paleo, Keto)
Veggie-Packed Sloppy Joes (Whole30, Paleo, Low Carb)

>>> Pin This <<<

Savory Sliced Apple Appetizers (GAPS, Primal)

Slightly tart slices of Granny Smith apples are loaded with savory cream cheese and delicious crunchy toppings. These delicious appetizers are GAPS and Primal and are naturally free from grains and gluten.

These Savory Sliced Apple Appetizers are such a festive treat but have the simplest of ingredients, found in most kitchens right now. Granny Smith apples, garlicky-chives cream cheese, celery, pomegranate seeds and pecans make for a delectable treat.

Savory Sliced Apple Appetizers (GAPS, Primal)

To make these smaller, bite-size appetizers, you can also cut the slices in half, creating half-moons. I prefer to use Granny Smith apples for their tartness and subtle sweetness but you can use your favorite apples.

Additionally, since our carbs are only coming from the apple and pomegranate seeds, each appetizer slice has only 10 grams of carbs. Still not considered low carb but a healthy option for your sweet tooth.

Of course if you choose to drizzle honey over these appetizers (which is aaaamazing!) - your carb count will be higher but still these are a great GAPS and Primal option.

How to avoid browning in apples:

Having apples as appetizers can be a tricky thing because as apples are exposed to oxygen, they produce an enzyme known as polyphenol oxidase that causes browning. There are some things you can do to avoid browning in these Savory Sliced Apple Appetizers:

Soak your apple slices in lemon water. Mix 1 tablespoon of lemon juice with 1 cup of water and soak them for 5 minutes.
Spread the cream cheese mixture evenly over the apple slices, leaving just a tiny margin on the edges. The idea is to cover the apple slices as much as you can, thereby reducing the exposure to air.
Prepare the apple slices but keep them in an airtight bag until ready to serve and all other ingredients are ready.

Helpful Tips for these Sliced Apple Appetizers:

It's helpful to have the cream cheese at room temperature for easier mixing. I also prefer to use one whisk attachment of a hand mixer and mix in a deep bowl or mug.
Roast the pecans first so they can cool while you're preparing the other ingredients.
For an extra festive holiday look, add sprigs of rosemary to these Sliced Apple Appetizers.
Leave the honey out and allow your guests to drizzle if desired. That way the apple slices will remain crunchy longer.

Related: Natural Sweeteners Guide

Won't these Savory Sliced Apple Appetizers be beautiful gracing your holiday table?

Printable Recipe

Savory Sliced Apple Appetizers - Slightly tart slices of Granny Smith apples are loaded with savory cream cheese and delicious crunchy toppings. #gapsdiet #appetizers #primalfood

Print Recipe

3.83 from 17 votes

Savory Sliced Apple Appetizers

Slightly tart slices of Granny Smith apples are loaded with savory cream cheese and delicious crunchy toppings.

Prep Time20

Total Time10

Course: Appetizer

Cuisine: American

Keyword: GAPS, primal

Servings: apple slices

Calories: 115kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 granny smith apples
8 ounces full fat cream cheese
1 tablespoon fresh chives
2 garlic cloves minced
½ teaspoon sea salt
¼ cup chopped celery
¼ cup pecans roasted & chopped
¼ cup pomegrannate seeds
3 tablespoons raw honey optional
micro greens for garnish

Instructions

Wash and dry apples. Cut apples crosswise starting from the bottom working your way towards the stem. Gently remove the seeds. To avoid browning, soak apple slices in lemon water for 5 minutes, then remove and dry.
In a small bowl, mix cream cheese, garlic, chives and sea salt together.
In a small pan over medium-low heat, roast pecans until slightly golden.
Evenly spread cream cheese mixture between the apple slices and transfer to a platter.
Evenly divide the chopped celery, roasted pecans, and pomegranate anvils amongst the apple slices.
Drizzle honey if desired. Top with micro greens or herbs.
Enjoy immediately but can be stored in the refrigerator for up to two days.

Nutrition

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

Need more Holiday Appetizers?

Three Cheese Stuffed Mushrooms (Low Carb, Keto, Primal, GAPS)
Easy Beef Liver Pate Recipe (Low Carb, GAPS, Paleo)
Antipasto Caprese Bites (Low Carb, Paleo)

>>> Pin This <<<

Keto Hazelnut Butter Cookies (Gluten Free, Low Carb)

These delicate, buttery cookies practically melt in your mouth. Roasted hazelnuts give them a nice crunch and a luscious drizzle of sugar-free chocolate takes these low carb treats over the top.

I've always considered hazelnuts to be the fancy sibling to pecans. They are so rich and flavorful and they make perfect holiday treats.

These Keto Hazelnut Butter Cookies are easily made in your food processor with minimal prep. Keeping with the minimal theme, they also have very little ingredients - only 6! With 2 grams of carbs, these are a guilt-free treat, even with the chocolate drizzle.

How to Roast Hazelnuts

I usually purchase roasted hazelnuts at my local Trader Joe's. But it's incredibly easy (and more flavorful!) to roast hazelnuts at home. Preheat the oven to 300 degrees Fahrenheit (same temp as our cookies so this works out perfect!). Spread whole hazelnuts on a baking sheet and roast for 15 minutes, keeping a close eye so as not to scorch the nuts.

To remove skins, wrap warm hazelnuts in a large dish towel and rub vigorously.

Helpful Tips for Keto Hazelnut Butter Cookies

Since vanilla extract prices have skyrocketed, I have switched over to Vanilla Bean Powder. This small packet, albeit pricey, is a delicious investment. A little goes a long way with vanilla bean powder - so you really can do away with just a small pinch.
Low and slow will produce the best cookies. Set your oven to 300 degrees Fahrenheit and bake them for approximately 20-23 minutes, watching the edges closely. I always turn the oven light on for this reason.
I coarsely chop roasted hazelnuts on a large cutting board with chef's knife but you can give a whirl in the food processor before starting the cookie dough.

Keto Hazelnut Butter Cookies (Gluten Free, Low Carb)

Printable Recipe

Keto Hazelnut Butter Cookies - These delicate, buttery cookies practically melt in your mouth. Roasted hazelnuts give them a nice crunch and a luscious drizzle of sugar-free chocolate takes these low carb treats over the top. #lowcarb #cookies #glutenfree

Print Recipe

5 from 1 vote

Keto Hazelnut Butter Cookies (Low Carb, Gluten Free)

These delicate, buttery cookies practically melt in your mouth. Roasted hazelnuts give them a nice crunch and a luscious drizzle of sugar-free chocolate takes these low carb treats over the top.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 103kcal

Author: Anya @ Prepare & Nourish

Ingredients

½ cup butter softened
½ cup monkfruit
1 cup almond flour
¼ cup coconut flour
1 large egg
⅛ teaspoon vanilla bean powder or vanilla extract
1 cup roasted hazelnuts

Chocolate Ganache (optional)

1 tablespoon butter
2 tablespoons stevia-sweetened chocolate chips

Instructions

Preheat the oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper. Set aside.
In a food processor, whip butter and monkfruit until smooth. Add remaining ingredients except for hazelnuts and process until thoroughly combined.
Coarsely chop roasted hazelnuts. Add to food processor and pulse until combined well with the cookie dough.
Spoon approximately 1-½ tablespoon of cookie dough onto the prepared sheets. Shape and flatten them with your hands.
Bake for 20-23 minutes or until the edges are just beginning to turn golden.
Remove from oven and allow to rest for 10 minutes.

Chocolate Ganache

In a double boiler over medium-low heat, melt chocolate chips and butter together. Whisk to combine well.
Drizzle chocolate ganache over the cookies and allow to set for approximately 5 minutes.
Store in airtight container at room temperature for up to 1 week.

Notes

| Nutrition Information Disclaimer |

Nutrition

Looking for more low carb treats?

Flourless Chocolate Chip Pumpkin Bars
Easy 2-Minute Keto Pumpkin Spice Latte
Raspberry Cheesecake Fat Bombs

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

>>> Pin This <<<

Easy Cream Cheese Stuffed Mushrooms Recipe

This easy cream cheese stuffed mushrooms recipe makes the perfect appetizer for any party! Infused with garlic, 3 kinds of cheeses, and white mushrooms, these little bites offer big flavor without the fuss. Stuffed cream cheese mushrooms are such a crowd pleaser with their irresistibly smooth texture and savory flavors.

stuffed mushrooms on a platter with fresh parsley.

A good cheesy stuffed mushroom recipe should be in every home cook's collection. But don't reserve these creamy, delectable, salty morsels of mushroom goodness to holiday dinners only. They're quite simple to make with only 6 ingredients, making them a perfect savory appetizer to serve up on a quiet weeknight.

What's not to love about stuffed cream cheese mushrooms, anyway? This easy appetizer is rich in flavor and luscious in texture. The three-cheese mixture consists of cream cheese, Swiss and Parmesan cheeses. Add a little garlic and some fresh parsley, and you have the best cheesy mixture for stuffed mushrooms.

Looking for more favorite party appetizers? 
Check out crispy beef tongue appetizer, cucumber salmon bites, and bacon wrapped jalapeno poppers.

[feast_advanced_jump_to]

Recipe Overview

Prep and Cook Time: 15 minutes to prep and 15 minutes to bake
Cooking Method: oven-baked
Dietary Info: gluten-free, primal, GAPS-compliant, and low-carb and keto
Tools Needed: sharp knife, cutting board, medium bowl, and sheet pan
Skill Level: moderate

Why you'll love Stuffed Cream Cheese Mushrooms

Easy and quick to make - There's no need to brown the sausage or cook bacon ahead of time (although if you have that - feel free to throw that in). These stuffed mushrooms come together quickly and easily.

Diet approved - This appetizer is naturally low carb, gluten-free, GAPS-diet compliant, and primal friendly, making it suitable for everyone at parties. Plus, the cheese adds a little bit of protein, so it's not just pure fat, although these keto stuffed mushrooms are indeed high in fat and low in carbs.

Versatile - Feel free to use whatever cheeses you have on hand. I love the robust flavor of Swiss and Parmesan, but any hard cheeses will work here.

💭Fun Fact: Stuffed mushrooms are a classic savory dish featured at parties and gatherings. Their bite-sized allure makes them the perfect finger food for social occasions. They are such a popular appetizer that they're celebrated annually on February 4th on National Stuffed Mushroom Day.

Ingredients for Stuffed Cheese Mushrooms

Learn how to make stuffed mushrooms with 6 simple ingredients. This easy recipe can be served in under 30 minutes.

overlay of ingredients for stuffed mushrooms with mushrooms, cheeses, garlic, and fresh parsley.

Mushrooms: use baby bella mushrooms, cremini mushrooms, or the regular white button mushrooms as the edible cups to hold the cheesy stuffing.
Cream cheese: this soft cheese holds everything well together; be sure to let the cream cheese soften at room temperature for about 30 minutes first.
Hard cheeses: a combination of Parmesan cheese and Swiss cheese gives the stuffed mushrooms a nice robust flavor and complements the richness of the cream cheese.
Garlic: minced garlic is a welcome addition as it infuses the stuffing with a savory and aromatic flavor.
Fresh parsley: for a pop of color and herbaceous flavor. No fresh? Try this parsley substitute.

See the recipe card for exact quantities.

Substitutions and Variations

Other cheeses - The best cheese for stuffed mushrooms are hard cheeses. Gruyere cheese sounds lovely but you can use other types of cheese like Monterrey, pepper Jack, or cheddar cheese. Avoid using high-moisture cheeses or excess soft cheeses like feta.
Crab stuffed mushrooms - Add crab meat to the mixture and bread crumbs on top of the mushrooms. Garnish with green onions and fresh parsley.
Protein-packed - Throw a simple stuffing mixture with leftover roast chicken, bacon bits, cream cheese, cheddar cheese, and a simple flavor boost of onion powder, minced garlic clove, and a pinch of cayenne pepper for heat.
Italian flare - Cook up some Italian sausage and top with Italian breadcrumbs to give these stuffed mushrooms an e delizioso touch.

half eaten stuffed mushroom with cream cheese.

Make this Party Appetizer using Ancestral Wisdom

Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this recipe by following ancestral philosophy. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nutrient-dense appetizer.

Use quality ingredients. Good quality dairy is a very integral part of ancestral diet. Read the cream cheese label ingredients to avoid gums and thickeners. For maximum nutrition, use raw cheddar as even when cooked, it may still contain live enzymes and microbes.

No need for organic mushrooms. They are fungi and have a unique growth process that doesn't involve the same types of pesticides and herbicides used on fruits and vegetables. As a result, they are typically cultivated in a controlled environment that has no need for these conventional products.

How to Make Cheese Stuffed Mushrooms

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

The stuffed mushroom recipe is a classic. The creamy, garlicky stuffing has everything you usually think of when you hear cheesy stuffed mushrooms. Simple yet flavorful!

mushroom held in hand with stem picked off by the left hand.

Step 1. Remove

Using a damp paper towel, wipe the mushrooms clean. Remove the stems of the mushroom and set them aside. Transfer the cleaned mushroom caps onto a sheet pan and brush lightly with avocado oil, making sure the sides are covered well.

chopped mushroom stems on a wooden cutting board.

Step 2. Chop

Finely chop the mushroom stems. You want them into fine pieces so they will fit the soft mushroom caps well. If time permits, you can also take the extra step of sauteeing the mushroom stems to remove some moisture, but this step is optional.

💭Pro tip: Don't wash the mushrooms! They are very porous and will absorb excess moisture, causing them to become rubbery and slimy. Instead, gently wipe with a damp paper towel to remove any muddy bits.

clear glass bowl that holds grated cheese, mushroom stems, and fresh parsley.

Step 3. Combine

In a medium bowl, combine the softened cream cheese, grated Parmesan and Swiss cheeses, minced garlic, and fresh parsley. Taste for salt and adjust if necessary.

stuffed mushrooms on a baking sheet unbaked.

Step 4. Stuff

Using a small spoon, scoop the cream cheese mixture and stuff the mushroom caps. Arrange the stuffed mushrooms back on a baking sheet and bake until the cheese melts and the mushrooms are tender.

💭Pro tip: When filling the mushroom caps, be sure to push the creamy filling using the tips of your fingers into the rounded sides of the caps so they are completely filled with the cream cheese filling.

Helpful Tips for the Best Stuffed Mushrooms

Skip the mushroom stems to save time - If chopping up the mushroom stems seems too time-consuming, just skip them and save them for another recipe like breakfast hash. Or, if you do have time - you can caramelize them in garlic butter over medium-high heat and deglaze with white wine for an incredible flavor explosion.

Use room temperature cream cheese - It blends easily with the rest of the ingredients. Thirty minutes at room temperature is enough to bring it to the proper consistency.

Mind the salt - It's a good idea to taste the stuffing before adding to the mushroom caps. Different cheeses have different salt content and the addition of other ingredients such as sausage and bacon may alter the finished product further.

Broil for a crispy top - If you like that crispy cheesy top, broil the stuffed mushrooms for a few minutes until golden brown. Watch them closely, though, so you don't scorch them!

💭Meal Prep Suggestion: You can prepare the cheesy filling ingredients ahead of time and stuff the mushrooms up to 24 hours before baking them. Just keep them in a covered container and refrigerate until ready to cook.

cheese stuffed mushrooms on a white plate with fresh parsley to the side.

Tools & Links to Make Stuffed Cheese Mushrooms

Below are some affiliate links that may be helpful to you as you make this mushroom appetizer. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

Tools: chef knife, cutting board, large mixing bowl, extra-large air fryer, stainless steel baking sheet, parchment paper, serving platters
Ingredients: unrefined sea salt, black pepper, olive oil, avocado oil spray, garlic powder, dried parsley, herbs de provence, Italian seasoning

Serving Suggestions

These cream cheese stuffed mushrooms will be a huge hit with any main meal at your next dinner party. Serve them with other popular party foods like air fryer duck, aspic (meat jello), and one pan balsamic chicken and asparagus.

Stuffed Mushrooms pairing suggestions

Roasted Red Cabbage Steaks with Garlic
35 Minutes
Autumn Harvest Kale Salad
35 Minutes
Easy Air Fryer Duck
1 Hours 15 Minutes

Storage and Reheating Instructions

How long do leftover stuffed mushrooms last in the refrigerator?

Stuffed mushrooms are best when made fresh. However, you can do to maximize your time in the kitchen and make a double batch of this tasty appetizer.

To store: Store in an airtight container in the fridge for up to 4 days. It may release moisture but pat dry with a paper towel and reheat when you're ready to enjoy.

Storage containers: These glass snap containers are perfect for leftovers.

To freeze: Transfer unbaked stuffed mushrooms to a parchment paper lined baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag and seal tightly to prevent freezer burn. Freeze for up to 3 months. Do not thaw prior to baking.

Keep in mind, freezing will change the texture slightly because soft cheeses like cream cheese do not freeze well but when baked will still be delicious.

To reheat: If refrigerated, reheat in a toaster oven for a few minutes until heated through. If frozen, add 5-10 minutes to bake time.

stuffed mushrooms on a white plate with fresh mushrooms to the side.

Frequently Asked Questions

What are the best mushrooms for stuffed mushrooms?

The basic white button mushrooms are a great option as are baby bellas (brown mushrooms). Look for mushrooms with dry caps and healthy gills (that's the delicate part under the cap). Avoid mushrooms with brown or crusty spots.

Should you wash mushrooms before stuffing them?

I don't suggest washing mushrooms directly under running water, as they can become soggy. Instead, clean mushrooms with a damp cloth, paper towel, or a soft brush to remove any dirt. If you find that the mushrooms are very dirty, give them a quick rinse and pat them dry with a paper towel. Try to start with as dry mushrooms as possible for best results.

How can I avoid soggy stuffed mushrooms?

To avoid watery mushrooms, use low-moisture cheeses and avoid using watery vegetables. I use raw chopped mushroom stems and while they do release some moisture, it's not excessive. To completely eliminate any moisture, saute the stems and pre-bake the caps.

Can I make these in an air fryer?

Absolutely! You can make air fryer stuffed mushrooms by following this recipe as written but air frying them in a 375°F air fryer for 10-12 minutes or until cooked and the cheese is melted.

Looking for more festive appetizers? Here are some ideas:

Did you make these Stuffed Cream Cheese Mushrooms? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

stuffed mushrooms on a white plate with green parsley to the side.

Print Recipe

4.67 from 63 votes

Stuffed Cream Cheese Mushrooms

This easy cream cheese stuffed mushrooms recipe is a delicious party appetizer that offers bold flavors without the fuss.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Keyword: keto stuffed mushrooms, stuffed cheese mushrooms, stuffed cream cheese mushrooms, stuffed mushrooms

Servings: servings

Calories: 84kcal

Author: Anya @ Prepare & Nourish

Ingredients

12 large white button mushrooms
1 tablespoon avocado oil
4 ounces cream cheese at room temperature
½ cup Swiss cheese shredded
½ cup Parmesan cheese shredded
6 garlic cloves minced
2 tablespoon fresh parsley chopped
sea salt to taste

Instructions

Prep: Preheat oven to 375°F. Using a damp paper towel, wipe mushrooms clean. Remove stems from caps.
Oil: Transfer the cleaned mushroom caps onto a baking sheet. Brush lightly with avocado oil, making sure the sides are covered well.
Chop: Finely chop mushroom stems. Set them aside.
Combine: In a medium bowl, combine cream cheese, Swiss cheese, Parmesan cheese, garlic, parsley, and chopped mushroom stems together. Taste for salt and add if necessary.
Fill: Fill all mushroom caps with the cheese mixture and arrange them evenly on the baking sheet.
Bake: Pop the mushrooms into the preheated oven and bake for 10-15 minutes until cheese melts. If the tops of the mushroom are not browned to your liking, set the oven to broiler on high for 1 minute but watch closely so they don't burn.

Video

Notes

Note: One serving is one stuffed mushroom.

Storage: Store in an airtight container in the fridge for up to 4 days. It may release moisture but pat dry with a paper towel and reheat when you're ready to enjoy.

To freeze: Transfer unbaked stuffed mushrooms to a parchment paper lined baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag and seal tightly to prevent freezer burn. Freeze for up to 3 months. Do not thaw prior to baking.

To reheat: If refrigerated, reheat in a toaster oven for a few minutes until heated through. If frozen, add 5-10 minutes to bake time.

Helpful tips:

Skip the mushroom stems to save time - If chopping up the mushroom stems seems too time-consuming, just skip them and save them for another recipe.
Use room temperature cream cheese - It blends easily with the rest of the ingredients. Thirty minutes at room temperature is enough to bring it to the proper consistency.
Mind the salt - It's a good idea to taste the stuffing before adding to the mushroom caps. Different cheeses have different salt content and the addition of other ingredients such as sausage and bacon may alter the finished product further.
Broil for a crispy top - If you like that crispy cheesy top, broil the stuffed mushrooms for a few minutes until golden brown. Watch them closely, though, so you don't scorch them!
Meal Prep Suggestion: You can prepare the cheesy filling ingredients ahead of time and stuff the mushrooms up to 24 hours before baking them. Just keep them in a covered container and refrigerate until ready to cook.

Nutrition

Scalloped Sweet Potatoes with Bacon (Whole30, Paleo)

Make this for an easy weeknight side dish or a fancy dinner party. Either way, these Scalloped Sweet Potatoes with Bacon are Whole30 and Paleo and require only 4 ingredients.

If you're not a big sweet potato fan, you have to give this dish a try. I don't particularly care for sweet potatoes myself but when bacon and garlic is involved, I'm in!

Scalloped Sweet Potatoes with Bacon (Whole30, Paleo)

These Scalloped Sweet Potatoes with Bacon make an easy side dish to pair a roast chicken on a busy weeknight. Or whip this up to grace your holiday table for a festive side vegetable. Either way, you'll satisfy the tastebuds of your Whole30 and Paleo folks.

Traditionally, scalloped potatoes involved a creamy, cheesy sauce poured over the potatoes for a luscious side dish. To make this simple, yet flavorful and simple, we're just going with four ingredients: bacon, sage, garlic and of course the sweet potatoes.

To be compliant with Whole30 and Paleo, we will skip the cream and cheese altogether and keep these taters naked. But don't worry, the amazing aroma of sage and garlic will keep them plenty flavorful. And who can say no to bacon.

Helpful Tips for Scalloped Sweet Potatoes with Bacon

In order to get the perfect sweet potato slices, I recommend you use a mandolin slicer. I used a sharp chef's knife so, by all means, use that if you're comfortable slicing uniformly thin slices of the potatoes.
To bring out the flavor of sage, rub it between your palms first before throwing them into the skillet along with the bacon.
No oil is needed: we are using the rendered bacon fat to drizzle over the potatoes for our "oil." This will impart incredible flavor throughout the dish.
When stacking up the sweet potato slices vertically in your dish, start with the the outside and work your way inside the circle, eventually ending with a handful of slices right in the center. Spread them out as necessary for a uniform appearance.

Helpful Products for Scalloped Sweet Potatoes with Bacon

Mandolin Slicer or sharp Chef's Knife to make those uniform thin sweet potato slices.
Cast Iron Skillet to brown that bacon and infuse the garlic and sage.
Round or oval baking dish to go all fancy or a regular glass square casserole dish will do just as well. I prefer to use either Le Creuset or glass dishes for my baking needs to reduce lead contamination.

Printable Recipe

Scalloped Sweet Potatoes with Bacon (Whole30, Paleo) - Make this for an easy weeknight side dish or a fancy dinner party. Either way, these Scalloped Sweet Potatoes with Bacon are Whole30 and Paleo and require only 4 ingredients. #sidedish #paleo #whole30

Print Recipe

4.80 from 20 votes

Scalloped Sweet Potatoes with Bacon

An easy and delicious side dish that consists of bacon, sage, garlic and of course the sweet potatoes.

Prep Time15

Cook Time40

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 210kcal

Author: Anya @ Prepare & Nourish

Ingredients

8 slices of thick-cut bacon
6 fresh sage leaves
4 large sweet potatoes
8 garlic cloves minced

Instructions

Preheat oven to 425 degrees Fahrenheit.
Cut bacon into ½" pieces using kitchen shears and cook them in the cast iron skillet over medium-high heat for 6-8 minutes, stirring often. Toss the sage leaves into the bacon.
Meanwhile, prepare the sweet potatoes. Peel and slice them very thinly with a sharp knife or using a mandolin.
Arrange the sweet potato slices vertically in a 10" round or oval baking dish.
Once bacon is cooked, remove bacon bits from skillet with a slotted spoon and spoon it over the sweet potato slices. Remove sage leaves and discard.
Reduce heat of skillet to medium-low. Add minced garlic to bacon fat and cook for 1-2 minutes.
Pour garlic infused bacon fat evenly over the sweet potatoes. Cover loosely with parchment paper then foil so the aluminum doesn't touch the food.
Bake for 40 minutes or until potatoes are tender. Remove the foil and parchment paper halfway. If after baking, you find that the potatoes have not browned to your liking, simply set your oven to broil for 2 minutes but watch closely so the dish doesn't burn.

Notes

| Nutritional Information Disclaimer |

Nutrition

If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

>>> Pin This <<<

White Chicken Chili Recipe

White chicken chili made with leftover chicken, salsa verde, and veggies simmered in nutrient-dense bone broth. A simple, hearty meal that comes together quickly with just a handful of real-food ingredients.

Looking for more soup recipes? 
Check out chicken wild rice soup, ground beef vegetable soup, and kharcho soup.

[feast_advanced_jump_to]

💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 25-30 minutes to cook
Cooking Method: Stove-top or Instant Pot
Tools Needed: Dutch oven or large pot
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this White Chicken Chili

It's officially chili season, and while pumpkin chili is cozy and indulgent, sometimes you want something lighter, brighter, and faster.

That's why this white chicken chili exists. Or is it more green chicken chili? White or green, this chili is easy to make and so delicious! Using leftover cooked chicken and nutrient-dense bone broth (from my whole chicken broth) means it comes together in about 30 minutes, but still has that comforting, hearty chili vibe.

The salsa verde and green chiles give it a tangy, slightly spicy kick, while white beans and sauteed veggies make it feel substantial without feeling too heavy. Ya know?

It's a simple, real-food recipe that's easy to throw together, great for weeknight dinners, meal prep, or whenever you need a bowl of chili without the long wait.

Ingredients for White Chicken Chili

ingredients for making white chicken chili.

Cooking oil – Use avocado oil, ghee, or tallow here. These fats handle high heat well for sautéing.
Veggies – Just one yellow onion and green bell pepper is enough to give texture, color, and flavor to the chili.
Salsa verde and green chiles – These give the chili its mild, zesty spice. You can adjust the amount depending on how much heat you like.
Garlic and cumin – Always go with fresh garlic and ground cumin is a traditional staple in chili recipes.
White beans – This is optional but I love adding cannelini beans to add more substance and texture. But if you wanted a legume-free chili, omit them and it'll make this white chicken chili Whole30, Paleo, and GAPS compliant.
Cooked chicken – If you made roast chicken earlier in the week, use up that cooked chicken meat for this soup. Or you can make a whole chicken broth and have both the broth and the meat to use for this recipe.
Bone broth – I almost always have my Instant Pot chicken bone broth on hand. Store-bought works in a pinch, but homemade broth will always be superior.
Garnishes – Cilantro, jalapeño, green onions, avocado, sour cream, and raw cheddar add fresh flavor and a little extra texture.

Variations

Instant Pot version: Sauté the onion and bell pepper in the pot with a little bit of cooking fat, then stir in the salsa verde, green chiles, garlic, and cumin. Add the cooked chicken and bone broth, seal the lid, and cook on high pressure for 4 minutes. Quick-release the pressure, stir, and serve with your favorite toppings. Fast, flavorful, and hands-off!

graphic of fork and spoon connected in a plant.

Make it Ancestral

Use pasture-raised chicken and homemade chicken bone broth for the best flavor and nutrition (I've been loving PastureBird - these chickens are truly pasture raised!). Cook your onions, peppers, and garlic in ghee or beef tallow instead of vegetable oil to add those traditional, nutrient-dense fats. For a little gut support, top your bowl with fermented jalapeños or a small spoon of homemade sour cream, and a sprinkle of raw cheddar for extra flavor.

How to Make White Chicken Chili

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

onion and bell pepper being added and cooked.

Step 1. Sauté

Warm your cooking fat in a large pot over medium heat. Add the diced onion and chopped bell pepper. Cook until they softened.

salsa, chiles, garlic, and cumin being stirred together.

Step 2. Stir

Stir in the salsa verde, green chiles, garlic, and cumin. Let the mixture heat through so the flavors begin to build.

cooked chicken and broth added with salsa, chiles, garlic, and cumin.

Step 3. Combine

Add the white beans, cooked chicken, and broth. Bring everything to a gentle simmer.

cooked chicken and broth added with salsa, chiles, garlic, and cumin and stirred together.

Step 4. Simmer

Keep the pot uncovered and let the chili simmer until it slightly thickens and the flavors meld together. Taste and adjust the seasoning, then finish with fresh garnishes before serving.

Helpful Tips

Adjust thickness - If you like a thinner chili, add more bone broth or water while simmering. You can also add a splash of heavy cream to add thickness.
Time-saving tip - I will usually make my whole chicken broth and use the leftover cooked chicken and broth from that for recipes like these.
Store-bought shortcuts – Whole30, Paleo, and Low-Carb compliant salsa verde and roasted green chiles are handy when you don’t have homemade on hand.

💭Meal Prep Suggestion!
For meal prep, white chicken chili freezes great. Just cool it completely, portion it into freezer-safe containers or flat freezer bags, and skip any dairy until reheating for the best texture. Label with the date, freeze for up to 3 months, and thaw overnight or under cool running water before warming it gently on the stove and stirring in any creamy ingredients at the end.

Serving Suggestions

White chicken chili is a satiating meal on its own, but you can pair it with warm cornbread, crispy homemade tortilla chips, or a baked sweet potato to add some nourishing carbs to your meal.

I will usually set up a toppings bar with fresh cilantro, diced onions, avocado, raw sour cream (try my easy sour cream recipe!), and shredded raw cheddar. Don't forget a small bowl of fermented jalapenos for a spicy kick.

Frequently Asked Questions

How do I store and reheat white chicken chili?

Store leftover white chicken chili in an airtight container for up to 5 days. These glass snap containers are perfect for leftovers but I love storing soup in wide-mouth mason jars for leftovers.

Can I freeze white chicken chili?

Yes! For best results, remove any avocado, sour cream, or raw cheddar before freezing, as these toppings don’t freeze well. Store the chili in an airtight freezer-safe container or heavy-duty freezer bag for up to 1 month. To use, thaw overnight in the fridge and gently reheat on the stovetop, adding a splash of bone broth if needed to loosen the chili.

How do I keep the chili from sticking to the bottom of the pot?

Cook the chili over medium or medium-low heat and stir occasionally, especially along the bottom and edges. Using a heavy-bottomed pot helps distribute heat evenly and reduces the chance of scorching, but really, your best bet is to stir often to prevent anything from sticking to the bottom.

Looking for more related recipes? Here are some ideas:

Did you make this white chicken chili? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Print Recipe

4.50 from 4 votes

White Chicken Chili

White chicken chili made with leftover chicken, salsa verde, and veggies simmered in nutrient-dense bone broth. A simple, hearty meal that comes together quickly with just a handful of real-food ingredients.

Prep Time15

Cook Time15

Pressure Release Time15

Total Time45

Course: Soup

Cuisine: Mexican

Keyword: green chicken chili, green chicken chili soup, white chicken chili

Servings: servings

Calories: 70kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoon cooking oil such as avocado oil, ghee, or tallow
1 yellow onion, medium chopped
1 green bell pepper chopped
1-½ cup salsa verde
1 cup diced green chiles (two 4oz. cans)
3 garlic cloves minced
2 teaspoons ground cumin
15 oz white beans, drained
4 cups cooked chicken
4 cups bone broth
garnish such as cilantro, fresh jalapeno, green onions and avocado

Instructions

Heat 2 tablespoon cooking oil such as avocado oil, ghee, or tallow in a large pot or Dutch oven over medium heat. Add 1 yellow onion, medium and 1 green bell pepper and sauté until soft, about 5–7 minutes.
Stir in 1-½ cup salsa verde, 1 cup diced green chiles, 3 garlic cloves, and 2 teaspoons ground cumin. Cook for another 2–3 minutes to let the flavors combine.
Add 15 oz white beans, drained, 4 cups cooked chicken, and 4 cups bone broth. Bring the chili to a gentle simmer, then reduce the heat to medium-low.
Let it simmer uncovered for 15–20 minutes, stirring occasionally, until heated through and flavors meld together. Taste and adjust seasoning as needed. Serve with garnish such as cilantro, fresh jalapeno, green onions and avocado.

Notes

Storage: Store leftover white chicken chili in an airtight container in the fridge for up to 5 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. To freeze: This chili can also be frozen for up to 3 months. Portion into freezer-safe contianers, thaw overnight in the fridge, and reheat on the stovetop. You may need to add a splash of bone broth to thin it out a bit.

Helpful Tips:

Adjust thickness - if you like a thinner chili, add more bone broth or water while simmering.
Cook the chicken ahead of time - I will usually make my whole chicken broth and use the leftover cooked chicken and broth from that for recipes like these.

Instant Pot Version:

Start by sautéing the onion and bell pepper in oil right in the pot, then stir in the salsa verde, green chiles, garlic, and cumin. Add the cooked chicken and bone broth, seal the lid, and cook on high pressure for 4 minutes. Quick-release the pressure, stir, and serve with your favorite toppings. Fast, flavorful, and hands-off!

Nutrition

Pumpkin Spice Latte Recipe

This Pumpkin Spice Latte Recipe is a real-food version made with pumpkin puree, pumpkin spice, cream, and maple syrup. Rich, flavorful, and ready in just 2 minutes for a cozy morning or afternoon treat.

pumpkin spice latte served in a coffee glass.

Looking for more drink recipes? 
Check out healthy hot chocolate, yogurt drink, and honey citrus mint tea.

[feast_advanced_jump_to]

💡Recipe Overview

Prep and Cook Time: 5 minutes to cook
Cooking Method: Stove-top
Dietary Info: Primal, Ancestral diet
Tools Needed: small saucepan and whisk or milk frother
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Pumpkin Spice Latte Recipe

You know it's pumpkin spice season when the coffee shops start charging extra for a sprinkle of cinnamon and a splash of "pumpkin flavor."

But here's the thing - you don't need to spend $7 on a cup of sugar and syrup to get those cozy fall vibes.

My real food version of a pumpkin spice latte is made with actual pumpkin (imagine that!), pure maple syrup, and real cream. I'll often even add two scoops of collagen peptides like I do in all my coffee drinks. But there's no weird syrups, no fake flavors - just wholesome ingredients you probably already have at home.

It's rich, creamy, perfectly spiced (thanks to my homemade pumpkin spice blend!), and honestly? Way better than anything you'll get from a drive-thru that rhymes with Schmarbucks.

Ingredients for Pumpkin Spice Latte

ingredients for making a pumpkin spice latte.

Coffee – Use freshly brewed hot coffee for the best flavor. A medium or dark roast works great to balance the sweetness and spice. You can also use herbal coffee if you're going for a caffeine-free latte.
Pumpkin puree – Adds body and natural sweetness while giving that signature fall flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Pumpkin spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves that makes every sip taste like fall in a mug. Feel free to adjust to your taste for a stronger or milder spice profile.
Heavy cream – Gives the drink its creamy texture and rich flavor. You can swap with coconut milk or half-and-half for a lighter or dairy-free version.
Maple syrup – Naturally sweetens the coffee and adds a warm, caramel-like flavor that pairs perfectly with pumpkin and spice. Adjust the amount to your liking. You can also use honey (and it would be GAPS compliant).
Toppings – A dollop of whipped cream and a sprinkle of cinnamon make the drink extra special. Try grated nutmeg or a cinnamon stick for a cozy finishing touch.

Substitutions & Variations

I've originally shared this recipe with low-carb and GAPS variations. I have since focused more on real-food recipes (which this PSL recipe totally is) but I know many come to my site in search of healing recipes. Here are a few easy swaps you can make to fit your specific healing diet:

Keto or Low-Carb Pumpkin Spice Latte: replace maple syrup with a low carb sweetener like monkfruit or low-carb maple syrup
GAPS Pumpkin Spice Latte: stick with raw cream and honey (which is the only GAPS compliant sweetener) and consider using herbal coffee instead of regular coffee as it's not allowed in the introduction phase.
Paleo Pumpkin Spice Latte: swap the cream for coconut milk and the rest is all good.

pumpkin spice latte served in a mug with foam cream and nutmeg.

How to Make Pumpkin Spice Latte

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

ingredients being whisked in a small saucepan with a whisk.

Step 1. Whisk

In a small saucepan, combine all ingredients but coffee and whisk gently over medium-high heat.

pumpkin spice latte whisked in a small saucepan.

Step 2. Combine

Once thoroughly combined, gently pour in the coffee and whisk with a frother to create foamy texture.

Helpful Tips

Whisk for froth - use a handheld frother or small whisk when combining coffee and pumpkin cream mixture to get a light, foamy texture.
Go for the right consistency - if the latte is too thick, add a splash of hot coffee or milk to loosen it while whisking.

💭Meal Prep Suggestion!
Create the pumpkin maple syrup mixture in bulk and keep it in the fridge for up to 2 weeks. When you're ready to make your latte, steam milk and combine with coffee for a pumpkin spice latte anytime you want it.

pumpkin spice latte served in a clear glass mug.

Pumpkin spice latte pairing suggestions:

Healthy Double Chocolate Chip Muffins
30 Minutes
Crepe Rolls with Cottage Cheese and Fruit
30 Minutes
Easy Coconut Flour Banana Muffins Recipe
28 Minutes
Gluten-Free Baked Protein Oats Recipe with Bananas
45 Minutes

Frequently Asked Questions

How do I store and reheat pumpkin spice latte?

PSL is best enjoyed fresh. But if you happen to have leftovers, keep it in an airtight jar in the fridge for up to 24 hours. To reheat, gently warm in a small saucepan over low heat while whisking to maintain the frothy texture.

Can I freeze pumpkin spice latte?

It’s not ideal to freeze the prepared drink since the dairy and coffee can separate once thawed. However, you can freeze the pumpkin mixture (without the coffee) in an airtight container or ice cube tray for up to 2 months. When ready, just heat the cubes, add hot coffee, and whisk or froth before serving.

Can I use cold brew instead of hot coffee?

Yes! If you prefer an iced version, use cold brew or chilled coffee and skip heating the mixture. Just whisk everything together, pour over ice, and top with whipped cream.

Looking for more related recipes? Here are some ideas:

Did you make this pumpkin spice latte? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

two pumpkin spice latte served in a coffee glass.

Print Recipe

5 from 2 votes

Pumpkin Spice Latte Recipe

This Pumpkin Spice Latte Recipe is a real-food version made with pumpkin puree, pumpkin spice, cream, and a healthy sweetener. Rich, flavorful, and ready in just 2 minutes for a cozy morning or afternoon treat.

Cook Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: pumpkin spice latte recipe, pumpkin spice lattee

Servings: servings

Calories: 367kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 cups hot coffee
¼ cup pumpkin puree
1 teaspoon pumpkin spice
⅔ cup heavy cream
3 tablespoons maple syrup
whipped cream & ground cinnamon for garnish

Instructions

In a small saucepan, combine ¼ cup pumpkin puree, 1 teaspoon pumpkin spice, ⅔ cup heavy cream, and 3 tablespoons maple syrup and whisk gently over medium-high heat.
Once thoroughly combined, gently pour in the 2 cups hot coffee and whisk with a frother to create foamy texture.
Pour in a mug, top additional whipped cream & ground cinnamon for garnish if desired. Enjoy immediately.

Notes

Storage: PSL is best enjoyed fresh. But if you happen to have leftovers, keep it in an airtight jar in the fridge for up to 24 hours. To reheat, gently warm in a small saucepan over low heat while whisking to maintain the frothy texture.

Helpful Tips:

Whisk for froth - use a handheld frother or small whisk when combining coffee and pumpkin cream mixture to get a light, foamy texture.
Go for the right consistency - if the latte is too thick, add a splash of hot coffee or milk to loosen it while whisking.

Nutrition