Gameday Ready

"Fried" Pickle Spears

• 8 Grillo's Pickle Spears 
• 1/4 cup cassava flour
• 1/2 cup almond flour or almond meal
• 2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg (if making more than 8 spears, use another egg)

Set up your workstation from left to right: empty plate; small plate with almond flour with 1 tsp of the garlic powder; a bowl with one egg, beaten; & a plate with the cassava flour, 1 tsp garlic powder, salt & pepper.

Now, working from right to left you will take 1 pickle spear, lightly coat it in the cassava flour mixture, dip it in the egg mixture (let any excess slide off), then dredge it in the almond flour & set aside. You can spray the battered pickles with ghee oil or almond flour, but I opted not to since I know it will get just as crispy.

How to cook with an air fryer:

I use this Ninja Air Fryer for so many things.

Place your pickles in the air fryer, no more than 8 spears at a time & let it cook at 390 for 15 minutes. Toss the pickles in the basket halfway through cooking.

How to cook in an oven:

Before you prep your pickles, preheat your oven to 450.

Line a baking sheet with parchment paper. Prep your pickles then space them out evenly on the parchment paper. Bake for 10 minutes, then flip them over & bake for 10 more minutes.

Eat these alone or with a side of homemade Whole30 ranch (see this post for the recipe) or any brand of ranch that is Whole30 compliant.

Sweet Potato & Bacon Jalapeno Poppers (makes 12 pieces)

• 6 medium-sized jalapenos, diced
• 2 small sweet potatoes
• 2 cups water
• 12 strips of bacon



Preheat your oven to 400 if you are baking it.

Add the water and sweet potatoes to a saucepan & bring them to a boil on medium-high heat until fork tender (about 8-10 minutes). Take if off the heat, let it cool, then mash it up.

While you're boiling the potatoes, wash & dry your jalapenos, then slice in half lengthwise. Using a spoon, scoop out the white pith & seeds (leave a few seeds if you like the spice).

Once your sweet potatoes have cooled, fill the jalapeno halves with the sweet potatoes, & wrap each popper in 1 slice of bacon. If you can find thinly sliced compliant bacon this works best (I haven't found any, but if you do please let me know!)

For baking in the oven, place a crisper tray on a baking sheet, then evenly space out your poppers & bake for 30 minutes, turning them every 10 minutes.

If you are using an air fryer, you can cook it on 400 for 20 minutes & toss it in the basket halfway through.

If you have the steam-in-bag cauliflower, cook per bag instructions, if you don't I place mine in a bowl, cover with a damp paper towel, & microwave for 4 1/2 minutes. After it cooks, set it in the fridge to cool for a bit because you'll be using your hands to mix all the dough.

Preheat your oven to 450.

Once cooled, place your cheesecloth in an empty bowl & pour the cooked cauliflower into it. Take the cheesecloth & keep twisting to strain out the extra liquid. Nobody likes a soggy pizza crust. Dump out the extra liquid, then place the cauliflower, cassava flour, almond flour, garlic powder, oregano, basil, salt, & egg in a large mixing bowl. Mix the dough with your hands until everything is fully incorporated & you form a ball of dough.

Press your dough mixture onto a pizza pan lined with parchment paper. Keep pressing down until you form your crust between a 1/4 & 1/2 inch thick.

Place the crust in the bottom rack of the oven and bake for 10 minutes. When 10 minutes is up, place a sheet of parchment paper on top of the crust (to prevent it from burning), then bake it again for 15 minutes on the middle rack.

Remove your crust from the oven & now its time for toppings!

Add your marinara sauce to the crust & spread it evenly. Top with red onion, meat, & arugula. Feel free to add whatever you like! I just wanted to make something very basic.

Put your pizza back in the oven & bake it for 10 minutes on the top rack. Remove from heat, slice, & enjoy!

You're welcome!