Why You'll Love This Recipe

• One Ingredient Recipe - You read that right, the only simple ingredient used in this recipe is bacon! You won’t believe the delicious flavor! If you’re looking for a bit of an addition to the bacon, try these Bacon Wrapped Asparagus Bundles or these Healthy Deviled Eggs.
  
• No Cleanup - One of my favorite reasons for using our pellet grill (besides the incredible taste) is that there is no messy pans to deal with! This recipe is completely mess (and baking sheet) free!  Meaning no bacon grease clean up.
  
• The Smokey Flavor - Smoking bacon takes it to an entirely new level of goodness! If you love a good smoker recipe, definitely try these Smoked Shrimp Skewers and this Smoked Jerk Chicken.

What is Bacon?

It's important to note that this specific recipe is all about smoking store-bought bacon.  If you're looking for a homemade bacon try this Applewood Smoked Bacon recipe from the Traeger app.

 Ok... now you might be wondering what is homemade bacon and what do you need?  
Bacon starts with a slab of fresh pork belly. You then massage it with a mixture of sea salt, coconut sugar (or brown sugar) and black pepper letting those flavors deeply penetrate the meat. This process is a natural curing method, keeping things healthy and free from sodium nitrate and other artificial preservatives. 

Once it's spent some quality time marinating (typically a couple of days) in that sweet and spicy goodness, you smoke it to perfection. Voila, you've got yourself some mouthwatering, uncured bacon that's hard to resist!

To save time and effort, however, I love to grab uncured thick-cut bacon from the grocery store or our local butcher and smoke it on the traeger to add a delicious smoke flavor!

Ingredients Needed

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

• Uncured Bacon: I always recommend uncured bacon and for this recipe I like to use a thick cut as well. Nature’s Rancher is one of my favorite brands to use for this recipe; they have both an applewood smoked bacon as well as a steakhouse smoked bacon that are delicious.

Uncured Bacon is fairly easy to find and simply means the bacon was not cured using synthetic nitrates and nitrites or other preservatives. 

You can also get uncured, Whole30 compatible bacon from Butcherbox (my absolute favorite meat delivery service that I’ve been using for years!)

Butcherbox is a meat delivery service that delivers organic and free-range chicken, 100% grass-fed beef, wild caught seafood, and humanely raised pork straight to your door! We used this service for over five years before becoming affiliates and want to spread the word because we LOVE having a freezer full of delicious and high quality meats and we know you will too!

Click here to see the latest Butcherbox offer!

How To Make This Recipe

• Preheat the traeger grill, or other pellet smoker, to 200F. Once hot, place the sliced bacon directly on the grill grates in a single layer.
• Close the lid and allow the bacon to cook for 15 minutes.

• Increase the temp to 350F, flip the bacon slices and continue to cook for another 20-30 minutes or until the bacon is done and crispy to your liking. (The cook time may vary greatly based on the type of bacon, the thickness of the bacon, as well as your desired doneness).
• If desired, Remove the bacon from the smoker grates and place on a cooling rack or baking rack (or cookie sheet lined with paper towels) to absorb any excess grease for best results. Enjoy!

Recipe Suggestions

• You can cook this traeger bacon at a lower temperature or higher temperature as desired. The lower the temperature, the more smokey flavor you will get though you will have to increase the cooking time. The higher the temperature, the more mild the smoky flavor will be and the bacon will cook more quickly.
  
• Hickory pellets and apple pellets are great options for this recipe. However, feek free to use whatever you have on hand - we often like to use a blend wood pellets for many of our recipes.
  
• Use any leftover smoked bacon in these recipes for a delicious meal or appetizer:
  • Paleo Broccoli and Bacon Salad
  • Healthy Chicken Salad
  • Smoked Deviled Eggs

Recipe FAQ's

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Smoked Bacon

This Smoked Bacon recipe is perfect for your Traeger or other pellet grill. It is incredibly quick, easy, and so delicious! Every slice of bacon is packed with a wonderful smokey flavor that makes it a great addition to breakfast or your favorite bacon containing recipe!

Course Appetizer, Breakfast, Brunch

Cuisine American

Diet Gluten Free

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 315kcal

Author Emilee Mason

Equipment

• Traeger or other pellet smoker

Ingredients

• 1 lb uncured bacon

Instructions

• Preheat the Traeger, or other pellet smoker, to 200F. Once hot, place the sliced bacon directly on the grates of the grill.
• Close the lid and allow the bacon to cook for 15 minutes.
• Increase the temperature to 350F, flip the bacon slices and continue to cook for another 20-30 minutes or until the bacon is done and crispy to your liking. - The cooking time may vary greatly based on the thickness of the bacon, as well as your favorite level of doneness so be sure to keep an eye on it!
• If desired, Remove the bacon from the grill and place on a cooling rack (or plate lined with paper towels) to absorb any excess grease. Enjoy!

Notes

Ingredient Notes

• Uncured Bacon - I always recommend uncured bacon and for this recipe I like to use a thick cut as well.
  • Uncured Bacon is fairly easy to find and simply means the bacon was not cured using synthetic nitrates and nitrites or other preservatives. 
• Nature’s Rancher is one of my favorite uncured bacon brands to use for this recipe.  You can also get uncured, Whole30 compatible bacon from Butcherbox (link in post).

Smoking Suggestions

• You can cook the bacon at a lower or higher temperature as desired.
  • The lower the temperature, the more smokey flavor you will get though you will have to increase the cooking time.
  • The higher the temperature, the more mild the smokey flavor will be and the bacon will cook more quickly.
• Hickory and apple wood pellets are great options for this recipe. We like to use a blend of them both for many of our recipes.
• While this recipe calls for 1 lb of bacon, if desired, you can use as much bacon as will fit onto your smoker without overcrowding the bacon slices.
• While it of course won’t be smoked bacon, you can easily and quickly make bacon in the oven as well. See this Oven Bacon post for more info.

Storage Notes

• Bacon is best consumed immediately, however, cooked bacon can be stored in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or on a skillet.

 

Nutrition

Calories: 315kcal | Carbohydrates: 1g | Protein: 10g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 500mg | Potassium: 150mg | Vitamin A: 28IU | Calcium: 4mg | Iron: 1mg

Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!

The post How To Make Smoked Bacon on the Traeger Grill appeared first on The Primitive Dish.

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

These shrimp skewers come together so quickly and easily! They make a great quick dinner or easy appetizer and are perfect for the beginner home chef.

Smoking or grilling dinner is one of my favorite things to do year round because it cuts down on dishes and mess in the kitchen and you just can’t beat the flavor that smoking provides, especially when using Traeger Apple Wood Pellets which are my absolute favorite!

I love to pair these shrimp skewers with a side of grilled veggies for a healthy and protein packed dinner or to serve them up as a delicious appetizer. A little surf n turf is also a great option, serving these skewers alongside your favorite steaks.

For more Traeger pellet smoker recipes try this Traeger Smoked Chicken Breast recipe or this Smoked Bacon Wrapped Asparagus.

Ingredients Needed

• Large Shrimp or Jumbo Shrimp - I prefer to buy mine already peeled and de-veined with the tail on to save time, but feel free to do it yourself! Make sure it's raw shrimp.
• Primal Kitchen Italian Dressing - This is one of my favorite marinades and dressings to always have on hand! It's made with avocado oil and has a great citrus flavor. It's also great for marinading veggies before grilling them! You can also substitute for 3 tbsp olive oil and 1 tbsp red wine vinegar or additional apple cider vinegar.
• Apple Cider Vinegar - This adds a great tang to the marinade.
• Garlic - I prefer fresh but you can use garlic powder as well.
• Dill
• Salt & Black Pepper

How To Make This Recipe

1. Soak the bamboo skewers: place the skewers in water for at least 30 minutes.
2. Make the marinade: In a large mixing bowl, whisk all ingredients together except for the shrimp.
3. Rinse the shrimp: Rinse the fresh shrimp in cool water and then pat dry with a paper towel.
4. Marinade shrimp: Add the shrimp to the large bowl and mix ensuring the shrimp is well coated in the marinade. Marinade the shrimp for 30-60 minutes, any longer and the acid in the vinegar will begin to cook the shrimp.
5. Pre-heat the smoker: Pre-heat the electric smoker to 250 degrees F according to the manufacturers instructions.
6. Make the skewers: Thread the shrimp onto the skewers.
7. Smoke the Shrimp Skewers: Place the shrimp skewers directly on the grill grates or onto the smoker rack and smoke for 20 minutes, then increase the temperature to 375 degrees F and grill for 2-3 minutes on each side or until opaque and cooked thoroughly. *If smoking the shrimp over indirect heat, be sure to move them to the grill grates for the final grilling time.

*Be careful not to overcook as overcooked shrimp becomes chewy and not as delicious! The cooking time will vary based on the size of the shrimp so be sure to keep an eye on them!

Can I Make This Recipe Without A Smoker?

This recipe can absolutely be made without a smoker! Grill the shrimp until cooked thoroughly, flipping the skewers halfway through. You can also add ⅛ tsp to ¼ tsp (depending on taste preferences) of liquid smoke to the marinade before grilling for added smokey flavor.

Tips & Tricks

Smoked Shrimp Variations

The great thing about this recipe is how versatile it is! You can swap out the marinade for a dry rub and cook the shrimp the same way. Here are some delicious seasonings to try on smoked shrimp:

• Cajun Seasoning
• BBQ Rub
• Old Bay Seasoning

More Whole30 Appetizers You’ll Love

Smoked Bacon Wrapped Asparagus

Deviled Eggs with Bacon (Whole30, Paleo)

Bacon Wrapped Scallops with Pepper Relish (Whole30)

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Smoked Shrimp Skewers | Whole30, Paleo

These Smoked Shrimp Skewers are marinaded in a tangy Whole30 marinade and then smoked and grilled to perfection! They make the perfect smoked shrimp recipe for a Traeger grill and are great for appetizers or as a main dish!

Course Appetizer, Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Marinade Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 245kcal

Author Emilee Mason

Equipment

• Traeger Grill or other pellet smoker

Ingredients

• 1 ½ lb large or jumbo shrimp peeled & de-veined, tail-on
• ½ cup primal kitchen italian dressing
• ¼ cup apple cider vinegar
• 2 cloves garlic minced
• ½ tbsp dill dried
• ½ tsp salt
• ¼ tsp pepper

Instructions

• In a large bowl, whisk all ingredients together except for the shrimp.
• Add the shrimp to the bowl and mix ensuring the shrimp is well coated in the marinade.
• Marinade the shrimp for 30 minutes, any longer and the acid in the vinegar will begin to cook the shrimp.
• Pre-heat the smoker to 250F according to the manufacturers instructions.
• Thread the shrimp onto the skewers.
• Place the shrimp skewers on the smoker and smoke for 20 minutes, then increase the temperature to 375F and grill for 2-3 minutes on each side or until opaque and cooked thoroughly.

Notes

• It’s important not to overcook shrimp as it becomes chewy and rubbery when cooked too long. The cooking time in this recipe is very dependent on the size of the shrimp but in general, shrimp is fully cooked when they curl up and turn opaque pink in color.
• To make this recipe without a smoker, simply grill the shrimp until cooked thoroughly, flipping the skewers halfway through. You can also add ⅛ tsp to ¼ tsp (depending on taste preferences) of liquid smoke to the marinade before grilling.
• These shrimp skewers are best enjoyed immediately after cooking, however, they do save just fine in the refrigerator for 2-3 days!

Nutrition

Calories: 245kcal | Carbohydrates: 2g | Protein: 16g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 836mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

The post Smoked Shrimp Skewer Recipe For Your Pellet Grill appeared first on The Primitive Dish.

Why You’ll Love This Salsa

• Sweet and Spicy - There is truly no better flavor combo. The fresh and sweet mango pairs perfectly with the spicy flavors from the peppers. This is such an easy recipe to adjust the spice level to your liking as well!
• Quick and Easy - This flavorful salsa uses only six ingredients and comes together in minutes! If you love quick, more traditional salsa recipes, try this Healthy Blender Salsa as well!
• So Versatile - Not only can you switch up the ingredients of this salsa to make so many variations but this sweet and spicy salsa goes with so many great dishes! I often serve it with this Traeger Grilled Salmon or this Traeger Smoked Chicken Breast.

Ingredients Needed

Ingredient Notes

• Ripe Mangoes - Make sure they’re soft but not too soft!
• Habanero and Jalapeño Peppers - The jalapeño peppers add so much flavor to this delicious recipe while the spicy habanero peppers give this chunky mango habanero salsa the perfect amount of heat. You can use more or less chili peppers depending on how spicy you like your salsa.
• Red Onion - for a milder salsa, you can also use a white onion in place of the red onion.

How To Make This Recipe

• Peel and dice the mango and place in a large bowl.
• Add the remaining ingredients to the bowl of a food processor, removing the stems from the hot peppers, and pulse until finely chopped.

• Combine the chopped ingredients from the food processor with the chopped mango.

• Mix well until all of the ingredients are well incorporated. Add additional salt and fresh lime juice to taste and enjoy with your favorite tortilla chips!

To make things easier, I prefer to use a mini food processor to very finely chop all ingredients and add to the diced mango. You can also simply use a knife to finely the cilantro, red onion, and jalapeños and then combine with the mango, lime juice and salt.

Mango Salsa Variations

This recipe is so versatile and can be made with all of your favorite ingredients!

• Pineapple Mango Salsa - To make pineapple salsa use only one mango and add in a cup of diced pineapple as well! Fresh peaches would also be a perfect addition!
• Add Tomatoes - if you love fresh tomatoes in your salsa, add 1-2 small diced tomatoes to the diced mangoes before mixing in the additional ingredients. This makes for a great tropical twist on pico de gallo salsa.
• Add Bell Peppers - Another great addition to this salsa is a diced sweet red bell pepper.
• More or Less Heat - You can adjust the spice level of this salsa by removing the seeds from the spicy peppers. Pro tip - be sure to wear gloves when doing so to keep the oils from burning your skin or transferring. You can also use more or less habanero peppers (or even scotch bonnet peppers!) for desired spice level or simply leave them out all together and use jalapeños only for a bit less spice.
• Roasted Salsa - Another great variation of this recipe is to roast your ingredients (such as the tomatoes, bell pepper, chili peppers, and even mango!) and throw them all into a blender or food processor to pulse until smooth.
• Smooth Salsa - As is, this is a chunkier salsa recipe. If you like a more smooth salsa, you can add all of the ingredients to a food processor or blender and blend it with a small amount of olive oil until sooth to your liking.

How To Serve This Salsa

One of the best things about this Mango Habanero Salsa is the versatility in serving it! It literally goes with anything. Serve it on taco salads, fish tacos, grilled chicken or fish or pair it with your favorite gluten-free chips for an easy appetizer!

Here are some other great dishes to serve with this salsa:

• Smoked Jerk Chicken
• Instant Pot Pork Carnitas
• Smoked Shrimp Skewers
• Smoked BBQ Chicken Nachos

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Mango Salsa Recipe

This Mango Habanero Salsa recipe is a fresh and delicious addition to your summer! The juicy mango makes this salsa perfectly sweet while the habanero and jalapeños pack a spicy kick making the perfect flavor combo. This salsa is also naturally gluten free, paleo, and Whole30 compatible.

Course Appetizer, Condiment

Cuisine American, Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 54kcal

Author Emilee Mason

Equipment

• Sharp Knife
• Food Processor, optional

Ingredients

• 2 ripe mangoes peeled and diced
• ½ bunch fresh cilantro
• ½ large red onion
• 1-2 habanero peppers more or less to taste
• 1-2 jalapeno peppers more or less to taste
• 2 limes juiced
• salt to taste

Instructions

• Peel and dice the mango and place in a medium sized bowl.
• Add the remaining ingredients to a food processor and pulse until finely chopped.
• Combine chopped ingredients with diced mango.
• Mix well until all of the ingredients are well incorporated. Add additional salt and fresh lime juice to taste and enjoy with your favorite tortilla chips!

Notes

Ingredient Notes

• Fresh Mangoes* - Make sure they’re soft but not too soft!
• Habanero and Jalapeño Peppers -  You can use more or less chili peppers depending on how spicy you like your salsa.

*I recommend fresh mango for the best texture of this chunky salsa, but if you’re pressed for time or can’t find fresh mango, frozen mango is a great substitute! Be sure to allow the mango to thaw completely before dicing it and adding in the remaining ingredients.

Preparation Notes

• I prefer to use a food processor to very finely chop all ingredients and add to the diced mango. You can also simply use a knife to chop the cilantro, red onion, and jalapeños and then combine with the mango, lime juice, and salt.

Salsa Variations

• Pineapple Mango Salsa - To make pineapple salsa use only one mango and add in a cup of diced pineapple as well!
• Add Tomatoes - if you love fresh tomatoes in your salsa, add 1-2 small diced tomatoes to the diced mangoes before mixing in the additional ingredients.
• Add Bell Peppers - Another great addition to this salsa is a diced sweet bell pepper.
• Roasted Salsa - Another great variation of this recipe is to roast your ingredients (such as the tomatoes, bell pepper, chili peppers, and even mango!) and throw them all into a blender or food processor to pulse until smooth.

Storage Notes

• This salsa keeps great in the refrigerator in an airtight container for 2-3 days. Keep in mind that as they sit, the mangoes will continue to soften which may affect the texture of the salsa!

 

Nutrition

Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 168mg | Fiber: 2g | Sugar: 10g | Vitamin A: 841IU | Vitamin C: 38mg | Calcium: 18mg | Iron: 1mg

The post Homemade Mango Habanero Salsa appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• Quick and easy - This recipe is incredibly quick and easy to throw together and only requires a couple main ingredients!
  
• Scotch eggs are so versatile - they make a great protein packed breakfast or snack and are also great for serving as a party appetizer! Serve them alongside these traeger chicken wings or these smoked deviled eggs at your next get-together!
  
• Delicious! - While traditional scotch eggs are fried, smoking these eggs on a pellet grill and finishing them off with a delicious bbq sauce really takes this scotch egg recipe to the next level!
  
• Makes a great paleo and keto dish - These scotch eggs make a great healthy dish that is both paleo and keto compliant. You can make Whole30 scotch eggs simply by omitting the coconut sugar!

What are Scotch Eggs?

Traditional scotch eggs are hard boiled eggs wrapped in pork sausage, breaded, and then fried.

This healthier, paleo version uses a whole30 compliant pork sausage, is breaded in an almond flour + tapioca flour mixture and then smoked to perfection and finished off with a naturally sweetened BBQ sauce!

Ingredients Needed

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

• Pork Sausage - check your ingredients! Pederson’s is a great Whole30 compliant brand. Use the code “EMILEE” HERE to get $10 off your order.
• Hard Boiled Eggs - you know I’m all about quick and easy meals! I have used both packaged hard boiled eggs as well as homemade, both delicious!
• Egg - In addition to the hard boiled eggs, you will need one raw, whisked egg to bind the breading to the pork.
• Almond Meal or Almond Flour - almond meal is more coarse and contains the skin of the almond whereas almond flour is a fine flour and uses blanched almonds with the skins removed. Either one works fine for this recipe!
• Tapioca Flour - You might also see this labeled as tapioca starch. Arrowroot flour will work as well!
• Coconut Sugar - If you’re looking for a Whole30 scotch egg recipe, simply omit this ingredient.
• BBQ Sauce - Make sure to check the ingredients if you’re looking for a strictly paleo bbq sauce. I like to use sauces that are naturally sweetened with dates. You can also make your own!

How To Make This Recipe

• Preheat your electric smoker to 225 degrees F
• In a small bowl combine the almond meal, tapioca flour, spices and sugar.
• In a separate small bowl, whisk one egg.

• Divide the pork sausage into 6 equal patties and flatten to about ¼” thick between your hands.
• Wrap one hard boiled egg in each one of the six flatted patties and shape into a ball.

• Gently roll the pork covered egg in the whisked egg and allow the excess to drip off. There should just be enough egg for the coating to stick no more.

• Roll the egg in the flour mixture just until lightly coated.

• Place the scotch eggs directly on the grill grates of the preheated pellet grill, close the lid, and allow the scotch eggs to smoke for about an hour or until the sausage is cooked thoroughly to a temp of 160F.
• In the last 5-10 minutes of smoking, brush the scotch eggs evenly with the bbq sauce.
• Remove the eggs from the grill and enjoy!

What’s the best way to serve these scotch eggs?

Scotch eggs can be served warm or chilled. You can serve them as an on-the-go breakfast or as an appetizer at your next party.

For a meal try serving these eggs on a bed of lettuce with these Whole30 Mashed Potatoes or Air Fryer Baked Sweet Potatoes.

You can also serve them quartered alongside any of these other party appetizers:

• Traeger Chicken Wings
• Smoked BBQ Chicken Nachos
• Smoked Deviled Eggs
• Smoked Bacon Wrapped Asparagus

You can also whip up a delicious mustard sauce with equal parts dijon and yellow mustard and just enough red wine vinegar to thin it out to your liking.

Scotch Egg FAQ's

More Healthy Breakfast Recipes

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Smoked Scotch Eggs

These Smoked Scotch Eggs are the perfect on-the-go breakfast or snack and make a great party appetizer as well! This recipe is packed with protein, boasts a delicious smokey bbq flavor, and is quick and easy to make!

Course Appetizer, Breakfast

Cuisine British

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 40 minutes minutes

Servings 6 Scotch Eggs

Calories 412kcal

Author Emilee Mason

Equipment

• Traeger or Pellet Grill

Ingredients

• 1 lb pork breakfast sausage ground, see notes
• 6 hard boiled eggs see notes
• 1 egg whisked
• ½ cup almond flour or almond meal
• 1 tbsp tapioca flour
• 1 tbsp coconut sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp salt
• ⅓ cup bbq sauce

Instructions

• Preheat your electric smoker to 225 degrees F.
• In a small bowl combine the almond meal, tapioca flour, spices and sugar. In a separate small bowl, whisk one egg.
• Divide the pork sausage into 6 equal patties and flatten to about ¼” thick between your hands.
• Wrap one hard boiled egg in each one of the six flatted patties and shape into a ball.
• Gently roll the pork covered egg in the whisked egg and allow the excess to drip off. There should just be enough egg for the coating to stick - no more.
• Roll the egg in the flour mixture until lightly coated and then place the scotch eggs on a lined baking sheet.
• Place the scotch eggs directly on the grill grates of the preheated pellet grill, close the lid, and allow the scotch eggs to smoke for about an hour or until the sausage is cooked thoroughly to a temp of 160F.
• In the last 5-10 minutes of smoking, brush the scotch eggs evenly with the bbq sauce. Remove the eggs from the grill and enjoy!

Notes

Ingredient Notes

• Pork Sausage - be sure to check the ingredients for paleo and Whole30 compatible pork sausage.
• Hard Boiled Eggs - I have used both packaged hard boiled eggs as well as homemade and both work great!
• Almond Flour - almond meal (more coarse and contains the skin of the almond) will work for this recipe as well.
• Tapioca Flour - may also be labeled as tapioca starch.
• Coconut Sugar - omit for Whole30.
• BBQ Sauce - if you're looking for a paleo bbq sauce be sure to check the ingredients.

Cooking Notes

• You can bake these scotch eggs in the oven at 400 degrees F for approximately 30 minutes or until the sausage is fully cooked.
• I recommend pellets that are more mild and sweet for this recipe like apple, cherry, and pecan wood pellets.

Storage Notes

• While you can freeze scotch eggs, it’s not recommended as the texture can change substantially.
  • If you find yourself absolutely needing to freeze scotch eggs, wrap each egg individually and place in an airtight container in the freezer for up to three months.
• Scotch eggs are best served the day they are made but can be stored in an airtight container in the fridge for 2-3 days.
• You can enjoy leftover scotch eggs cold or reheat them in the microwave, air fryer, or oven just until warm.

Nutrition

Calories: 412kcal | Carbohydrates: 13g | Protein: 21g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 268mg | Sodium: 915mg | Potassium: 311mg | Fiber: 1g | Sugar: 8g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

The post Smoked Scotch Eggs appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• The crispy skin! - In this recipe we use arrowroot powder (as opposed to cornstarch or baking powder) to dry out the chicken skin. Then, these wings are smoked at a low temperature before increasing the temperature on the grill to finish. This gives these wings a perfectly crisp skin while keeping the inside incredibly tender.

• Healthy alternative to fried chicken wings - In this recipe we use the Traeger (or other pellet grill) to smoke and then grill the chicken wings rather than frying in oil.

• Delicious flavor - These chicken wings are coated in a perfectly spiced dry rubbed and then smoked giving them such great flavor!

• Perfect for a crowd - This recipe is so easy to double or triple for a crowd! They make a perfect appetizer and would be great served alongside these smoked deviled eggs and these smoked bacon wrapped asparagus bundles.

Ingredients Needed

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

• Chicken Wings - I love using these organic Butcherbox Party Wings. You could also use chicken legs and adjust the cooking time as needed!
• Arrowroot powder - This is a great grain free (and paleo compatible) substitute to corn starch or baking powder. It helps to dry out the skin resulting in delicious crispy wings.
• Coconut sugar - This is a great paleo alternative to brown sugar and helps the skin to crisp up while adding great flavor!

Butcherbox is a meat delivery service that delivers organic and free-range chicken, 100% grass-fed beef, wild caught seafood, and humanely raised pork straight to your door! We used this service for over five years before becoming affiliates and want to spread the word because we LOVE having a freezer full of delicious and high quality meats and we know you will too!

Click here to see the latest Butcherbox offer!

How To Make This Recipe

• Preheat the Traeger or other pellet grill to 250 degrees F.
• Mix all dry spice ingredients in a small bowl.
• Place wings in a large bowl and pat the wings dry with a paper towel.

• Sprinkle the dry rub on the wings and use your hands to rub the mix well into each wing. You can also place in a large ziplock bag to do this.

• Place the wings directly on the grates of the preheated smoker and smoke for 20 minutes and 250 degrees F
• Increase the temperature to 400 degrees F and continue to smoke for another 20 minutes until the internal temperature reaches 170 degrees F. *I highly recommend using a meat thermometer when smoking or grilling to prevent the chicken from overcooking.
• Remove from grill and enjoy!

BBQ + Buffalo Wings

If you’re looking for wings slathered in BBQ sauce or Buffalo sauce simply place these wings in a large bowl after cooking and toss them with your favorite sauce!

For a sweet and spicy option, I love using the buffalo sauce used in this Instant Pot Buffalo Chicken recipe and combining Franks Red Hot Sauce, ghee, and honey. Add all ingredients to a sauce pan, bring to a boil, then allow to cool slightly and pour over the cooked chicken wings.

What To Serve With These Smoked Chicken Wings

Serve these Traeger chicken wings up with one of these great side dishes:

• Paleo Broccoli and Bacon Salad
• Air Fryer Baked Sweet Potatoes
• Loaded Buffalo Ranch Potato Salad
• Whole30 Coleslaw

Recipe FAQ’s

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Traeger Chicken Wings

These crispy Traeger Chicken Wings are perfectly seasoned with a wonderful smokey flavor. They are tender and delicious with a dry rub but pair perfectly with your favorite BBQ or buffalo sauce as well!

Course Appetizer, Dinner, Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 304kcal

Author Emilee Mason

Equipment

• Traeger or other pellet grill

Ingredients

• 3 lb chicken wings

Chicken Dry Rub

• 1 tbsp arrowroot powder
• 2 tbsp coconut sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 2 tsp chili powder
• 1 tsp allspice
• 1 tsp cayenne optionl
• 1 ½ tsp salt
• 1 tsp pepper

Instructions

• Preheat the Traeger or other pellet grill to 250F.
• Mix all dry spice ingredients in a small bowl.
• Place wings in a large bowl and pat the wings dry with a paper towel.
• Sprinkle the dry rub on the wings and use your hands to rub the mix well into each wing. You can also place in a large ziplock bag to do this.
• Place the wings directly on the grates of the preheated smoker and smoke for 20 minutes at 250F.
• Increase the temperature to 400F and continue to smoke for another 20 minutes until the internal temperature reaches 170 degrees F. *I highly recommend using a meat thermometer when smoking or grilling to prevent the chicken from overcooking.
• Remove from grill and enjoy!

Notes

Ingredient Notes

• Arrowroot powder - This is a great grain free (and paleo compatible) substitute to corn starch or baking powder and helps to dry out the skin resulting in delicious crispy wings.
• Coconut sugar - This is a great paleo alternative to brown sugar and helps the skin of the chicken to crisp up and adds great flavor!
• Cayenne Pepper - This is an optional ingredient that adds a kick.  You can add more or less depending on the level of spice you prefer!

Cooking Notes

• The USDA recommends all chicken be cooked to an internal temperature of at least 165 degrees F. However, the texture of chicken wings (dark meat) is typically better and most tender when cooked to an internal temperature of about 175 degrees F.
• Air Fryer Directions - Simply place them in the air fryer basket and cook for approximately 20 minutes at 350 degrees F, flipping the wings multiple times during the cooking process. The time will vary based on how meaty the wings are, as always I recommend using a meat thermometer. To get the skin extra crispy in the air fryer, increase the temperature to 400F in the last two minutes.

Serving Notes

• If you’re looking for wings slathered in BBQ sauce or Buffalo sauce simply place these wings in a large bowl after cooking and toss them with your favorite sauce!

Nutrition

Calories: 304kcal | Carbohydrates: 8g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 692mg | Potassium: 250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 569IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

The post Traeger Chicken Wings appeared first on The Primitive Dish.

Why You'll Love This Recipe

• Packed with flavor - From the delicious toppings, melted cheese, and smokey flavor these nachos have a lot of everything in every bite!
• Quick and easy - This nacho recipe comes together so quickly and will be on your table in less than 20 minutes! After assembling the nachos, let your pellet grill do the rest! For more quick and easy meals try these Blackstone Chicken Fajitas or these Asian Pork Meatballs!
• Makes a great appetizer - This recipe can easily be doubled or tripled and served as an easy and healthy appetizer! Serve this dish alongside these Traeger Chicken Wings and if you’re looking for more appetizers to serve it with check out all of our other healthy appetizer recipes.

Ingredients Needed

Ingredient Notes

• Siete Tortilla Chips - These are my favorite gluten-free, grain-free, and paleo compatible brand of chips!
• Cooked BBQ chicken - I love using this leftover Traeger Smoked Chicken Breast for this recipe and tossing it with a little bit of extra BBQ sauce. A rotisserie chicken will work great here as well!
• Raw, grass-fed cheddar cheese - Organic Valley is my favorite brand of raw cheddar to use but feel free to use a combination of your favorites! Pepper-jack cheese would be delicious here as well.
• Pickles Jalapeños - You can absolutely use raw jalapeños here but I love the flavor that pickled jalapeños bring to the dish. If you can’t find pickled jalapeños in store with clean ingredients, there are many healthy recipes online where you can make them yourself and have them ready in less than 30 minutes.
• Toppings - The sky is the limit with toppings for nachos! We love salsa, guacamole, jalapeños, sour cream, and fresh cilantro!

These nachos are also fantastic served with this Mango Salsa and this Blender Salsa.

How To Make This Recipe

• Preheat the Traeger or pellet grill to 350F with the lid closed.
• Place the tortilla chips in the bottom of a large cast iron skillet or spread on a baking pan and sprinkle the chips with one cup of cheese.

• Then top with the chicken, olives, onions, and jalapeños. Finish by sprinkling the nachos with the remaining cheese.
• Place the cast iron pan or the baking sheet directly on the grill and cook for 10-15 minutes until the cheese is melted. Remove the pan from the grill.

• Remove the skillet from the grill and top the nachos with your desired toppings. Enjoy!

Oven Baked Nachos

You can certainly still make these BBQ Chicken Nachos if you don’t have a Traeger or other pellet grill. Simply preheat your oven to 350F and follow all the instructions as written. The nachos will take about the same amount of time in the oven as on the grill just be sure to keep a close eye on them and pull them out when the cheese is melted to your liking!

Recipe Suggestions

• To save time, you can pre-chop the chicken and veggies as well as shred the cheese. Do not layer the nachos until you are ready to cook them to prevent the chips from getting soggy.
• If your pan that you are smoking or baking these on is not wide enough for a single layer of nachos (like a cast iron), you can continue layering the chips and toppings until you have used all of the ingredients. Just be sure to make cheese the final layer to hold all the goodness in!

Recipe FAQ's

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Smoked BBQ Chicken Nachos

These Smoked BBQ Chicken Nachos are loaded with delicious toppings and so much flavor! These nachos are also quick and easy to make on your pellet grill or Traeger and will be on the table in less than 20 minutes! They are made with gluten and grain-free chips and raw grass-fed cheddar, making them a delicious primal dish.

Course Appetizer, Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 556kcal

Author Emilee Mason

Equipment

• Traeger or Pellet Grill or oven

Ingredients

• 1 bag Siete tortilla chips
• 3 cups cooked BBQ chicken shredded or chopped
• 5 cups raw, grass-fed cheddar cheese shredded
• ⅔ cups black olives sliced
• ¼ cup red onion diced
• ⅓ cup pickled jalapenos sliced

Toppings, as desired

• guacamole
• salsa
• sour cream
• green onions
• fresh cilantro

Instructions

• Preheat the Traeger or pellet grill to 350F with the lid closed.
• Place the chips in the bottom of a large cast iron skillet or spread on a baking pan.
• Sprinkle the chips with one cup of cheese then top with the chicken, olives, onions, and jalapeños. Finish by sprinkling the nachos with the remaining cheese.
• Place the cast iron or the pan directly on the grill and cook for 10-15 minutes until the cheese is melted. Remove the pan from the grill.
• Top the nachos with your desired toppings and enjoy!

Notes

Ingredient Notes

• Siete Tortilla Chips - These are my favorite gluten-free, grain-free, and paleo compatible brand of chips.
• Cooked BBQ chicken - I like using leftover boneless skinless chicken breast for this recipe and tossing it with a little bit of BBQ sauce. A rotisserie chicken will work great here as well.
• Raw, grass-fed cheddar cheese - Organic Valley is my favorite brand of raw cheddar to use but feel free to use a combination of your favorites.  Pepper-jack cheese would be delicious here as well.
• Pickled Jalapeños - You can absolutely use raw jalapeños here but I love the flavor that pickled jalapeños bring to the dish. If you can’t find pickled jalapeños in store with clean ingredients, there are many healthy recipes online where you can make them yourself and have them ready in less than 30 minutes.
• Toppings - The sky is the limit with toppings for nachos! We love salsa, guacamole, jalapeños, sour cream, and fresh cilantro!  These nachos are also fantastic served with this Mango Salsa and this Blender Salsa.

Oven Baked Nachos

• To make these nachos in the oven, simply preheat your oven to 350F and follow all the instructions as written. The nachos will take about the same amount of time in the oven as on the grill just be sure to keep a close eye on them and pull them out when the cheese is melted to your liking.

Recipe Suggestions

• To save time, you can pre-chop the chicken and veggies as well as shred the cheese. Do not layer the nachos until you are ready to cook them to prevent the chips from getting soggy.
• If your pan that you are smoking or baking these on is not wide enough for a single layer of nachos (like a cast iron), you can continue layering the chips and toppings until you have used all of the ingredients. Just be sure to make cheese the final layer to hold all the goodness in!
• These nachos would be great made with chopped steak or even these Paleo Pork Carnitas.

Storage & Reheating Notes

• While nachos are best eaten immediately after cooking, you can definitely save and reheat these nachos. Store the nachos in an airtight container in the fridge for up to 2 days.
• To reheat them, spread the nachos on a baking sheet and place in the oven at 275F until they are crunchy and warmed to your liking. They can also be reheat in a skillet, covered, on medium low heat until done to your liking.
  • Another great option for reheating nachos is in your air fryer! Place the nachos in your air fryer basket and cook at 275F, again, until crunchy and warmed to your liking!

Serving Notes

• To make it a meal, I like to serve these nachos with a large green salad or in the winter a soup. This creamy tortilla soup would be great to have alongside these nachos.
• This recipe also makes a great appetizer and can be served alongside other finger foods such a these smoked deviled eggs or these smoked shrimp skewers for a delicious party or game-day spread!

 

Nutrition

Calories: 556kcal | Carbohydrates: 29g | Protein: 31g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 925mg | Potassium: 356mg | Fiber: 3g | Sugar: 1g | Vitamin A: 866IU | Vitamin C: 2mg | Calcium: 552mg | Iron: 1mg

The post Smoked BBQ Chicken Nachos appeared first on The Primitive Dish.

Why You’ll Love This Recipe

• A delicious twist on a classic - The smoky flavor and delicious flavors from the filling makes this recipe a fun and healthy alternative to classic deviled eggs. For more healthy classics, definitely try this Beef Stew and this Shepherd’s Pie recipe.
  
• Paleo + Whole30 Compatible - This recipe uses real ingredients such as avocado oil mayonnaise and uncured bacon with no sugar to keep it paleo, Whole30 and keto.
  
• Perfect for a crowd - these deviled eggs make a great addition to brunch or as an appetizer. Serve them as an appetizer alongside this smoked bacon wrapped asparagus recipe or these Traeger Chicken Wings.

Ingredients Needed

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredient Notes

• Hard Boiled Eggs - see my notes below on the easiest way to make and peel them!
• Mayonnaise - Make sure it’s Whole30 complaint.
• Hot Sauce - Franks Red Hot sauce is my favorite Whole30 compliant brand.
• Cooked Bacon - Butcherbox has great Whole30 bacon options! This Smoked Bacon recipe is my favorite bacon to use for this recipe. If you don't have a smoker, however, this Oven Bacon is another great quick and mess-free way to make bacon!

How to make this recipe

• Preheat the smoker to 180F and place peeled hard boiled eggs on the grates of the smoker for 15-30 minutes. Note: the eggs may turn yellow the longer they smoke. This is normal.

• Cut the hard boiled eggs in half lengthwise and use a spoon to scoop out the yolks.
• Add the yolks, mayo, hot sauce, coconut aminos, dijon mustard, and onion to a food processor (or mix and mash with a fork) and process until smooth.

• Using a piping bag or a spoon, evenly divide the yolk filling between the egg whites.
• Top with chopped bacon and a sprinkle of smoked paprika.

How to make Hard Boiled Eggs

I have tried many methods to making and peeling hard boiled eggs and have found this way to be the most fool proof and least frustrating in peeling!

1. Place 12 eggs in a saucepan and cover in water (water should be 1-2 inches above eggs)
2. Place saucepan on burner over medium high heat, cover, and bring water to a boil.
3. Turn off burner.
4. Allow eggs to sit covered for 10-12 minutes.
5. Drain hot water and rinse eggs in saucepan with cold water until cool to touch.
6. Immediately peel eggs under cold running water.

How to Smoke Eggs

For this recipe I like to smoke pre-boiled eggs as it seems to give them the perfect amount of “smoke” flavor without being under cooked for deviled eggs. Simply peel the hard boiled eggs and place them on the grate of the smoker preheated to 180F (you can also use the “smoke” feature on a Traeger) for 15-30 minutes.

It is normal for the eggs to turn a yellow tint the longer they are on the smoker. I recommend not keeping them on the smoker longer than 30 minutes to prevent them from getting rubbery and the yolks drying out.

Recipe FAQ's

More Whole30 Appetizers

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Smoked Deviled Eggs

These Smoked Deviled Eggs with Bacon are a classic and delicious healthy appetizer! They are quick and easy to make and are perfect for brunch! Packed with protein and filled with so much delicious flavor from the dijon mustard to the onions and bacon. These deviled eggs are also Paleo, Whole30, and Keto compatible.

Course Appetizer, Whole30

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Smoking Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 134kcal

Author Emilee Mason

Equipment

• Traeger or other smoker option

Ingredients

• 12 hard boiled eggs see notes
• ⅓ cup compliant mayo
• 1 tbsp compliant hot sauce
• 1 tbsp coconut aminos
• 2 tbsp compliant dijon mustard
• 2 tbsp minced onion
• ¼ cup cooked bacon chopped
• smoked paprika for garnishing
• green onion optional, for garnishing

Instructions

• Preheat the smoker to 180F and place peeled hard boiled eggs on the grates of the smoker for 15-30 minutes. Note: the eggs may turn yellow the longer they smoke. This is normal.
•  Cut the hard boiled eggs in half lengthwise and use a spoon to scoop out the yolks.
•  Add the yolks, mayo, hot sauce, coconut aminos, dijon mustard, and onion to a food processor (or mix and mash with a fork) and process until smooth.   
•  Using a piping bag or a spoon, evenly divide the yolk filling between the egg whites.
•  Top with chopped bacon and a sprinkle of smoked paprika.

Notes

Ingredient Notes

• Mayonnaise - I prefer avocado oil mayo, and be sure to make sure it’s Whole30 complaint if on a Whole30!
• Hot Sauce - Franks Red Hot sauce is a great paleo compliant brand.
• Cooked Bacon - Butcherbox has great uncured, no sugar bacon options!
  • This Smoked Bacon recipe is my favorite bacon to use for this recipe. If you don't have a smoker, however, this Oven Bacon is another great quick and mess-free way to make bacon!

Cooking Notes

• How to make hard boiled gggs - Place 12 eggs in a saucepan and cover in water (water should be 1-2 inches above eggs).  Place saucepan on burner over medium high heat, cover, and bring water to a boil then turn off the burner.  Allow eggs to sit covered for 10-12 minutes.  Drain hot water and rinse eggs in saucepan with cold water until cool to touch.  Immediately peel eggs under cold running water.

Smoking Notes

• Because the eggs will absorb so much of the smoke flavor, mild flavored wood pellets like apple or cherry work great for this recipe!

Storage Notes

• Store hard boiled eggs in an airtight container for up to one week.
• Store deviled eggs in an airtight container for up to five days.
• You can make these deviled eggs ahead of time and store in the fridge in an airtight container until ready to serve.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 227mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Smoked Deviled Eggs appeared first on The Primitive Dish.

Why You'll Love This Recipe

• 100% kid approved: These meatballs are not only insanely delicious, but they’re a great way to sneak in some spinach to your little ones. My older, more picky son loves these meatballs so much that he requests them on the menu weekly!
• Packed with healthy nutrients: These meatballs are filled with healthy fats, protein, and veggies!
• They come together quickly: Mix ingredients in a single bowl before popping them in the oven, and that’s it!
• Great for Whole30 meal prep: These meatballs save wonderfully, making them a great addition to your weekly meal prep for lunches or dinners! Here are a couple more recipe that are great for meal prep; Instant Pot Shredded Chicken, Air Fryer Baked Sweet Potatoes, Whole30 Sweet Potato Chili.

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Ingredients Needed

• Compliant Ground Pork - Using pork really gives these meatballs such a delicious flavor.
• Ground Beef - I like to use ground beef to get another source of high quality protein in this recipe, but it can definitely be substituted for turkey or more pork!
• Fresh Cilantro
• Spinach - This adds an extra boost of nutrients and is great to use up any greens that might be about to turn in your fridge!
• Red Onion
• Garlic
• Coconut Aminos - A great soy free and gluten free alternative to soy sauce! This Blackstone Beef and Broccoli is another favorite that uses coconut aminos.
• Salt and Pepper
• 1 batch of Whole30 Teriyaki Sauce - This soy free, gluten free teriyaki sauce makes these sticky asian meatballs so delicious!
• Sesame Seeds - Optional for garnishing along with additional cilantro and green onions!

How To Make This Recipe

1. Mix all Ingredients: In a large bowl combine all ingredients for meatballs and mix well.
2. Form Meatballs: Form mixture into 8 baseball sized meatballs and place on a parchment paper lined baking sheet.
3. Bake Meatballs: Bake at 400F for approximately 30-35 minutes or until meatballs are cooked thoroughly and have reached an internal temperature of 165F.
4. Top with Sauce: Remove meatballs from oven and serve with teriyaki glaze, either by dipping or pouring sauce over the top prior to serving.
5. Enjoy!

Teriyaki Glaze

The Teriyaki Sauce used in this recipe makes a great glaze to top these baked meatballs. The sauce is Whole30 compliant, and is soy-free, gluten-free, and naturally sweetened with dates.

This is a great recipe to keep in the fridge to always have on hand. My boys love dipping roasted veggies in it and if you’re a salmon lover you’ll have to try this Sheet Pan Teriyaki Salmon recipe!

Time Saving Tips

These meatballs are pretty quick as they are, but here’s a couple tips to speed them up for those busy weeknights:

• Make the teriyaki sauce ahead of time.
• Mix the meatball ingredients ahead of time, cover, and refrigerate for up to 24 hours before baking.
• Bake ahead of time and enjoy them re-heated up in the oven!

Frequently Asked Questions (FAQ's)

More Easy Whole30 Dinner Recipes

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Baked Asian Meatballs | Whole30, Paleo

These Baked Asian Meatballs with a Teriyaki Sauce glaze are Whole30 approved and made with pork, fresh herbs, spinach, and no fillers! The Whole30 teriyaki glaze is the perfect gluten free and soy free finish. This dish will become a quick and easy family favorite!

Course Dinner

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 ¼lb meatballs

Calories 225kcal

Author Emilee Mason

Ingredients

• 1 lb Compliant Ground Pork
• 1 lb Ground Beef or Ground Turkey
• ½ bunch Fresh Cilantro finely chopped
• 2 cups Spinach finely chopped
• ½ small Red Onion diced
• 2 cloves Garlic minced
• 2 Tbsp Coconut Aminos
• ½ tsp Pepper
• 1 batch of Whole30 Teriyaki Sauce
• Sesame Seeds Optional for garnishing

Instructions

• In a large bowl combine all ingredients for meatballs and using your hands mix all ingredients together well.
• Form into baseball sized balls and place on a parchment paper lined baking sheet.
• Bake at 400F for approximately 30-35 minutes or until meatballs are cooked thoroughly and have reached an internal temperature of 165F.
• While meatballs are baking, make the Whole30 Teriyaki Sauce
• Remove from oven and serve with teriyaki sauce, either by dipping or pouring sauce over the top prior to serving.
• Enjoy!

Notes

• These meatballs store great in an airtight container in the fridge for up to 4 days. Store the meatballs and sauce separately for best results when reheating.
• Place the meatballs on a lined baking sheet and heat in a preheated oven at 350F until heated thoroughly, approximately 15 minutes.
  • To reheat the sauce, place sauce in a pan over medium heat and stir frequently until warmed and thinned. Because the sauce will thicken in the fridge, you can add 1 tbsp of water at a time and whisk in until it’s at your desired consistency.
• These meatballs can be made in whatever size you prefer. Please note, the size will affect cooking times so for smaller meatballs, begin checking for doneness at around 20 minutes.

Nutrition

Calories: 225kcal | Carbohydrates: 3g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 297mg | Potassium: 397mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg

The post Asian Pork Meatballs | Whole30, Paleo appeared first on The Primitive Dish.

Can we all agree that bacon makes everything better? I love grilled asparagus on it’s own but pairing it with a crispy slice of bacon is heaven! This recipe is perfect for summer time grilling. Just toss these bundles on the grill with your favorite protein and some additional veggies and you’ll have a delicious healthy meal in no time!

Ingredients Needed

• Asparagus
• Bacon - see this oven bacon post answering all your questions about Whole30 and bacon and to see my favorite Whole30 compliant bacon brands!
• Olive Oil or Avocado Oil
• Apple Cider Vinegar - You’ll see that I often add an acid to my marinades and dishes (many times in the form of ACV). It brings out such delicious flavor and often times if you feel “something is missing” in a dish, it’s an acid!
• Salt
• Pepper
• Garlic Powder

How to make this recipe

1. Clean the asparagus and trim 1-2 inches from the bottom removing the woody ends.
2. Place asparagus in a shallow dish and drizzle with oil, apple cider vinegar, and sprinkle with seasonings.
3. Use your hands to coat asparagus evenly.
4. Take 3-4 spears of asparagus and wrap with one piece of raw bacon creating a bundle.
5. Preheat the smoker to 180F for 5-10 minutes and then place asparagus bundles straight onto the grill and smoke for 10-15 minutes.
6. Turn heat up to 350F and continue to smoke for approximately 10 minuter per side or until bacon is crisp and cooked thoroughly.
7. Remove from grill and enjoy!

Can I make this recipe without a smoker?

Yes!! The smokey flavor gives the bacon a really great flavor but is completely optional. To make this recipe without a smoker simply preheat your grill and grill on medium heat for 10 minutes on each side or until the bacon is crispy.

If you’re in the market for a smoker, we have a Traeger Grill…. I highly recommend them!

How do I serve bacon wrapped asparagus?

This recipe is so great to serve for any occasion! Not only does it make a great Whole30 and Paleo side dish to any other protein but it’s also a great appetizer or addition to brunch. I love topping these asparagus and bacon bundles with a fried egg to enjoy for breakfast.

Simply reheat them on the same pan you’re cooking your fried egg in and breakfast or brunch is served!

These asparagus bundles are also a great side dish to these Whole30 Smoked Shrimp Skewers or this Whole30 Smoked Jerk Chicken!

Tips & Tricks

More Healthy Side Dishes

Loaded Buffalo Ranch Potato Salad (Whole30)

Whole30 Coleslaw

Bacon Wrapped Scallops with Pepper Relish (Whole30)

Broccoli and Bacon Salad (Whole30)

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Smoked Bacon Wrapped Asparagus

This Smoked Bacon Wrapper Asparagus is not only easy and delicious but also Whole30 and Paleo approved. It makes a great healthy side dish, appetizer, or addition to brunch!

Course Appetizer, Brunch, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 281kcal

Author Emilee Mason

Equipment

• Traeger or other pellet smoker

Ingredients

• 1 Bunch Asparagus
• 1 lb Bacon Whole30 Compliant
• 2 Tbsp Olive Oil or Avocado Oil
• 1 Tbsp Apple Cider Vinegar
• 1 ½ tsp Garlic Powder
• 1 tsp Sea Salt
• ½ tsp Pepper

Instructions

• Clean the asparagus and trim 1-2 inches from the bottom removing the woody ends.
• Place asparagus in a shallow dish and drizzle with oil, apple cider vinegar, and sprinkle with seasonings.
• Use your hands to coat asparagus evenly.
• Take 3-4 spears of asparagus and wrap with one piece of raw bacon creating a bundle.
• Preheat the smoker to 180 degrees F for 5-10 minutes and then place asparagus bundles straight onto the grill grates and smoke for 10-15 minutes. See Notes
• Turn heat up to 350 degrees F and continue to smoke for approximately 10 minuter per side or until bacon is crisp and cooked thoroughly to your liking.
• Remove from grill and enjoy!

Notes

• To make this recipe without a smoker simply preheat your grill and grill on medium heat for 10 minutes on each side or until the bacon is crispy.
• Store leftovers in an airtight container in the fridge for 3-4 days.
• I have found that the best way to reheat this recipe is on a skillet just until warmed or in the air fryer on a medium-low heat just until warmed.

Nutrition

Calories: 281kcal | Carbohydrates: 3g | Protein: 8g | Fat: 26g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 668mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 2mg

The post Smoked Bacon Wrapped Asparagus (Whole30) appeared first on The Primitive Dish.

Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

Bacon Wrapped Scallops: Ingredients

• Scallops - Check out the most current Butcherbox deals HERE to get free high quality, sustainably and humanely raised meats straight to your door! Add on wild caught seafood including scallops!
• Bacon
• Parsley
• Toothpicks

Whole30 Jalapeno Pepper Relish: Ingredients

• Red Bell Pepper
• Dates
• Jalapeños
• Apple Cider Vinegar
• Water

How to make pepper relish?

Add all ingredients to a sauce pan and bring to a simmer over medium high heat.

Allow to simmer until dates and pepper are soft, about 10 minutes.

Place all ingredients in a food processor and process until very finely minced.

How to make scallops wrapped in bacon?

Pat scallops dry.

Wrap each scallop in one piece of bacon, securing with a toothpick.

Place bacon wrapped scallops on a parchment paper lined baking sheet and bake in a preheated oven for 10 minutes at 425F.

Remove scallops from oven and top each scallop with 1 tbsp of pepper relish.

Return pan to oven and broil for 3-5 minutes until bacon is crisped and scallops are opaque and cooked thoroughly to 145F.

Remove from oven and enjoy!

Tips for perfect baked scallops:

• Ensure scallops are fully thawed prior to cooking. This prevents them from releasing too much moisture during cooking.
• Make sure to pat scallops dry prior to wrapping in bacon.
• Do not overcook scallops. This leads to a chewy texture. Scallops will be opaque when fully cooked.

Save this Bacon Wrapped Scallop recipe for later, pin it here!

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Bacon Wrapped Scallops with Pepper Relish (Whole30)

These Whole30 Bacon Wrapped Scallops with Sweet Pepper Relish make a delicious and easy appetizer or main dish! They are perfect for a healthy date night or a great addition to a get together with friends. The pepper relish provides and sweet and spicy flavor to the already delicious bacon wrapped scallops!

Course Appetizer, Seafood

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 88kcal

Author Emilee Mason

Ingredients

• 1 lb Scallops Approx 12
• 6 Slices Bacon cut in half lengthwise
• 12 Toothpicks
• Parsley chopped for garnishing

For Pepper Relish

• 1 large red bell pepper chopped with stem and seeds removed
• 6-8 large pitted dates
• 4-6 jalapeños stems and seeds removed
• ¼ cup Apple Cider Vinegar
• ¼ cup Water

Instructions

For Pepper Relish

• Add all relish ingredients to a sauce pan and bring to a simmer over medium high heat.
• Allow to simmer until dates and pepper are soft, about 10 minutes.
• Place all ingredients in a food processor and process until very finely minced.

For Bacon Scallops

• Pat scallops dry.
• Wrap each scallop in one piece of bacon, securing with a toothpick.
• Place bacon wrapped scallops on a parchment paper lined baking sheet and bake in a preheated oven for 10 minutes at 425F.
• Remove scallops from oven and top each scallop with 1 tbsp of pepper relish.
• Return pan to oven and broil for 3-5 minutes until bacon is crisped and scallops are opaque and cooked thoroughly to 145F.
• Remove from oven and enjoy!

Notes

Ensure scallops are fully thawed prior to cooking. This prevents them from releasing too much moisture during cooking.

Do not overcook scallops. This leads to a chewy texture. Scallops will be opaque when fully cooked.

Nutrition

Calories: 88kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 222mg | Potassium: 162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 19mg | Calcium: 6mg | Iron: 1mg

More easy Whole30 recipes:

Air Fryer Roasted Cauliflower (Whole30, Paleo)

Cranberry Raspberry Mocktail with Rosemary (Whole30)

Brussels Sprouts with Bacon and Balsamic Glaze {Whole30, Paleo}

Whole30 Loaded Buffalo Ranch Potato Salad

The post Bacon Wrapped Scallops with Pepper Relish (Whole30) appeared first on The Primitive Dish.