Category Archives: Whole30

Nut Free Paleo Crackers

These nut-free paleo crackers are so crispy and delicious, they taste better than the store-bought kind!

Nut Free Paleo Crackers

Ever since going gluten-free has gotten mainstream, I’ve been loving how many gluten-free and paleo products have been coming out on the market. When it comes to paleo crackers, while many of the ones I tried are super tasty, but I just don’t love that most of them are nut-based.

Don’t get me wrong. I LOVE nuts. They are nutritious, portable, and super addicting. However there IS such a thing as too much of a good thing. Because they are so addictive, if you are like me, it’s hard to stop at just a handful even when it comes to crackers. They contain phytic acid like grains and high levels of Omega-6 fatty acids, both of which are known to cause inflammation.

So in order to continue my cracker snacking habits without digestive issues, I made these nut-free paleo crackers that are super delicious and really easy to make!

Nut Free Paleo CrackersNut Free Paleo Crackers

Instead of using a nut flour, I used coconut flour to make these nut-free paleo crackers, making them much easier to digest. The trick is to roll out the dough as thin as possible for that extra crispiness, and keeping a close eye on them while they are in the oven to make sure they don’t burn.

I enjoyed these with the addition of garlic powder and rosemary, but you can customize the spices to make it any flavor you like. Eat it with your favorite dips like cauliflower nacho cheese, guacamole, or zucchini hummus!

Nut Free Paleo CrackersNut Free Paleo Crackers

Nut Free Paleo Crackers
Prep time
Cook time
Total time
  • ½ cup coconut flour
  • ¼ cup tapioca starch
  • ½ tsp sea salt
  • Optional: Herbs or spices of your choice, like rosemary, garlic powder onion powder, pepper,
  • 2 eggs
  • ¼ cup water
  • ¼ cup extra virgin olive oil
  1. Preheat oven to 350 degrees F.
  2. Combine coconut flour, tapioca starch, salt, pepper, and any herbs or spices of your choice in a large bowl.
  3. In a separate bowl, whisk together eggs and extra virgin olive oil.
  4. Pour wet ingredients into dry ingredients and mix until a dough forms.
  5. Place the dough between 2 parchment papers and use a rolling pin to roll it out as thin as you can without breaking the dough. The thinner the dough, the crispier the crackers!
  6. Remove the top parchment paper. Use the back of a knife to slice the dough into 2 inch squares.
  7. Bake for 20-25 minutes, keeping an eye on it to make sure the edges aren't burning.
  8. If the center crackers are still soft, you can remove the outer pieces and bake the softer pieces for an additional 5 minutes until they crisp up.
  9. Let cool completely before serving.

Nut-Free Paleo Crackers (Gluten Free, Grain Free, Whole30)

Grilled Lemon Curry Shrimp Skewers

Get your grill ready because you’ll want to try these Grilled Lemon Curry Shrimp Skewers. They are easy to make, Whole30-friendly, and so so delicious!

Paleo Lemon Curry Shrimp Skewers

I’m so excited to share this recipe because I love it so much that I actually made it twice this week. Shrimp is one of those things I tend to forget about and then when I do remember to cook them, I can’t get over how delicious they are. Especially when paired with some delicious spices and flavors, it really can’t be beat.

This recipe started out with me just putting random ingredients together that I had in the kitchen to make the marinade. This is how some of my best recipes start sometimes. Nothing planned, just organically coming together from me experimenting with whatever available ingredients I have. It’s just the best feeling when it turns out as amazing as these Lemon Curry Shrimp Skewers.

Paleo Lemon Curry Shrimp SkewersPaleo Lemon Curry Shrimp Skewers

What is it about food on stick that makes them so much more tastier? These Lemon Curry Shrimp Skewers are the best cooked on the grill, but you can still enjoy them if you don’t have one. Just broil them for the same amount of time, or you can just pan fry them without putting them on skewers. Although, if you are like me, that’s definitely not as fun to eat!

Paleo Lemon Curry Shrimp SkewersPaleo Lemon Curry Shrimp Skewers

5.0 from 2 reviews
Grilled Lemon Curry Shrimp Skewers
Prep time
Cook time
Total time
  • 1 lb peeled, deveined raw shrimp
  • Fresh basil or cilantro, for garnish
  • Metal or bamboo skewers
  • 3 tbsp extra virgin olive oil
  • 2 tbsp green curry paste
  • Juice from 1 lemon, plus more for garnish
  • ½ tsp garlic powder
  • ¼ tsp ground coriander
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  1. Pat the shrimp dry with a paper towel and place in a plastic ziplock bag.
  2. In a bowl, whisk together all the ingredients for the marinade.
  3. Pour the marinade in the bag with the shrimp and toss to coat.
  4. Place the shrimp in the refrigerator and marinate for 30 minutes - 3 hours.
  5. If using bamboo skewers, soak in water 30 minutes before cooking.
  6. Heat the grill to high.
  7. Remove the shrimp from the marinade and thread on to the skewers.
  8. Grill for 2 minutes on each side, or until cooked through.
  9. Sprinkle with lemon juice and garnish with basil or cilantro before serving.
Don't have a grill? You can broil or pan fry these shrimp for the same amount of time!

Paleo Grilled Lemon Curry Shrimp Skewers (Whole30, Gluten Free)

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan) [VIDEO]

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it’s a delicious low-carb alternative to the chickpea version!

Roasted Red Pepper Zucchini Hummus paleo vegan

When I used to be a hummus lover (and boy, did I eat a TON of it), I used to always get the roasted red pepper flavor because it was so delicious. These days, I don’t eat much grains anymore, except for white rice occasionally, but I do get a hankering for a good hummus dip to go with my veggies and crackers now and then.

Recently, I’ve been seeing zucchini being used in such creative ways, like getting blended into smoothies and sauces to create a creamy texture. So I thought, why not try to make a hummus with it?

I was so surprised to find out how well this recipe turned out, especially after sweating out the zucchini to remove the moisture. I just love the versatility of this vegetable and I’m so happy I found a way to enjoy hummus without grains or nuts (which many paleo hummus is made of).

I’ve been eating this with almost everything (it was ESPECIALLY amazing on some grilled pork chops) and I just can’t get enough!

Roasted Red Pepper Zucchini Hummus paleo vegan

If you don’t love roasted red peppers, you can just do without it for a regular hummus or customize it any way you want! I’m planning to make an olive version next.

The video I posted above shows that I used 2 red bell peppers, but I’m adjusting the recipe to use one so you can taste the hummus part more than the bell peppers. I ended up doubling the other ingredients to blend again to even out the flavors, so excuse the minor detail error.

If you are avoiding grains and/or nuts, or if you are just looking for a great low carb dip recipe, try out this Roasted Red Pepper Zucchini Hummus and you’ll want to slather it on ALL the things!

Roasted Red Pepper Zucchini Hummus paleo veganRoasted Red Pepper Zucchini Hummus paleo vegan

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)
Prep time
Cook time
Total time
  • 1½ cups of peeled and cubed zucchini (about 1 large zucchini)
  • 1 red bell pepper, halved, seeded, and cored
  • Juice from ½ lemon
  • ¼ cup tahini
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp sea salt
  • Optional: Fresh herbs, paprika, and/or olive oil, for garnish
  1. Use ½ tsp of sea salt to salt the zucchini and toss. Let sit for 20 minutes in a colander, then pat dry with a paper towel.
  2. Heat the oven to broil.
  3. Place the bell pepper on a baking sheet with the skin side up. Broil them for 5-10 minutes until the skin is black and charred.
  4. Place the bell pepper in a bowl, and cover with a plate so it can steam for 5 minutes. Uncover, peel the skin, then cut into chunks.
  5. In a food processor, combine lemon juice and tahini and blend until creamy.
  6. Add zucchini, olive oil, garlic, and ½ tsp of sea salt. Blend.
  7. Finally, add the roasted red peppers and blend until creamy. Add more salt if needed.
  8. Transfer to a bowl and refrigerate for at least 30 minutes so the hummus can thicken.
  9. Garnish with herbs, paprika or more olive oil, and serve cold.

Roasted Red Pepper Zucchini Hummus (paleo vegan, Whole30)