Grain Free Baked Chicken Nuggets

Grain Free, Gluten Free, Dairy Free, Chicken Nuggets, Recipe, Food, Dinner,

I don’t know about you but store bought and fast food chicken nuggets just gross me out. Once you make these I guarantee you will wonder why you weren’t making your own all along. My kids eat them so quickly I barely have enough to freeze for later.

Grain Free Oven Baked Chicken Nuggets


2 Boneless skinless chicken breasts (cut into bite size pieces)* 
1 egg
3/4 C Almond Meal (almond flour)
Spices of choice (I add salt, pepper, and garlic seasoning-occasionally some oregano or dry basil if I’m looking for a more Italian spiced nugget) 
3 small/medium bowls
1 cookie sheet 
Parchment paper 
  • Preheat oven 350 degrees 
  • Line a cookie sheet with parchment paper and set aside for later use. 
  • Using kitchen scissors prepare chicken if not already done so- cut into bit sized pieces and place in bowl (#1) or place in a large gallon sized freezer ziplock for later use.
  • In a separate bowl (#2) whisk egg 
  • Using bowl #3 add almond meal (flour) and spices until well blended 
  • Line bowls up 1,2,3 and now, it’s time to get a bit messy. Take several chicken bites coat in bowl #2 (egg), and lastly completely coat chicken in flour mixture. 
  • Once coated place on prepared baking sheet and repeat until all chicken is coated. 
  • Baked 30-35 minutes (15 minutes on each side) cooking until juices run clear and cooked completely through. (I cut a few to check them)
  • Serve warm with your favorite dipping sauce

Salmon Quiche with Sweet Potato Crust; Gluten, Dairy, and Nightshadefree

Gluten and Nightshade Free - Salmon Quiche with Sweet Potato Crust

This recipe excites me every time I make it-why, you ask? Well, there are actually several reasons. It is super simple to make and even freezes great for make ahead meal planning (so make two and freeze one) Secondly, it is a recipe my entire family can eat since it is gluten, dairy, and nightshade free. Third, it can be eaten for breakfast, lunch, or dinner, and-lastly, it tastes great hot or cold.

Salmon Quiche with Sweet Potato Crust

Yields: 1 – 8×8 or pie dish quiche
Crust Ingredients –
1 Sweet Potato, sliced into thin rounds (enough to cover the bottom of a 8 x 8 baking dish twice)
2 Eggs
¼ C Almond or Coconut Milk
1 T Fresh Rosemary (minced)
Pinch of Salt and Pepper
Crust Instructions –
1. Preheat oven to 350 degrees
2. Layer the bottom of (lightly sprayed) 8×8 baking or pie dish with 2 layers of sweet potato slices.
3. Sprinkle with Rosemary
4. Mix eggs and seasoning and pour over potatoes.
5. Bake for 15 minutes – remove from oven and continue with filling below…
Quiche Ingredients –
6 Eggs
1 ½ C Almond or Coconut Milk
1 tsp. Salt
1 tsp. Dijon Mustard
1 tsp. Dried Dill
½ tsp. Black Pepper
1 T Bacon Bits
1 T Minced Garlic
½ C Green Onions (thinly s
4 oz. Smoked Salmon (flaked into small pieces)
Filling Instructions –
1. In a large bowl, whisk eggs, milk, mustard, bacon bits, garlic, onions and seasonings until frothy.
2. Sprinkle the salmon over the baked sweet potato crust.
3. Pour egg mixture over salmon.
4. Bake in 350 degree oven for 40 – 45 minutes or until center is set and toothpick test is clean.

5. Cool on wire rack 20 – 30 minutes before cutting.

Gluten and Nightshade Free - Salmon Quiche with Sweet Potato Crust


Grain Free Tortilla (doubles as a) Crepe Recipe

Grain Free, Real Food, Gluten Free, No Gluten, Paleo

We have used mainly two gluten-free tortilla brands since changing our family’s diet a few years back–our favorite being Udi’s. However, these do contain potato starch–therefore, they are not nightshade free. I needed an alternative for our little guy and this recipe has been the perfect answer to my Mexican dish dilemma. 

Grain Free Tortilla Recipe (doubles as a) Crepe Recipe

Yields: 6-8 small/medium tortillas

Ingredients –
 ½ C Coconut Flour
5 Eggs (or 8 large egg whites)
½ tsp. Baking Soda
¾ C Water *
Pinch Salt (optional)
Coconut oil (for pan frying)

Instructions –
1. Whisk all ingredients together in a bowl making sure there are no lumps.
2. Preheat a small nonstick skillet over medium heat
3. Place about 1 tsp. coconut oil in the pan. Swirl around to coat.
4. Pour about 3 tablespoons of the batter into the pan; tipping the pan from side to side to evenly distribute the batter (this will produce an even, thin tortilla). DO NOT ATTEMPT TO FLIP TORTILLA UNTIL YOU ARE SURE THE FIRST SIDE IS GOLDEN BROWN – OTHERWISE IT WILL TEAR.
5. Once first side is golden brown, flip tortilla over and brown on opposite side.
6. Remove to plate and repeat process with remaining batter.

No Gluten, No Grain, Real Food, Paleo Recipe, Recipe Index

* If a thinner shell is preferred, add a bit more water to thin the batter.

NOTE: These can be made ahead, separated by parchment paper, and stored in a gallon sized zip-lock bag until ready to use (just reheat when you need them!)

** Crepe Alternative – Add 2 Tbls. Honey to the batter and a 1/4 C. more water; Fill crepe with mixed berry puree and top with powdered sugar.