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No-Bake Apricot Almond Coconut Energy Bars - The Real Food Dietitians

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No-Bake Apricot Almond Coconut Energy Bars - The Real Food Dietitians

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Up level your snack game with these No-Bake Apricot Almond Coconut Energy Bars PLUS get our top tips for healthy snacking!

Today we're talking all about snacking and sharing an easy recipe for No-Bake Apricot Almond Coconut Energy Bars. We're also sharing tips to help you snack healthier and stop you from going elbow deep into a bag of Doritos or polishing off a sleeve of Ritz crackers at 4 o'clock in the afternoon.

Snacks should be nourishing, they should be energizing and should be 'just enough' to give your blood sugar and metabolism a little boost to keep you going until your next meal.

Up level your snack game with @madeinnature No-Bake Apricot Almond Coconut Energy Bars! Click To Tweet

No-Bake Apricot Almond Coconut Energy Bars are a perfectly packable and tasty snack.

They're quick to make, high in satisfying fiber & healthy fats, refined sugar-free, made with only wholesome ingredients and hold up nicely in the fridge for a good week. They're also great for summer because no oven is needed therefore avoiding the possibility of any fights with the air conditioning. We love to wrap em' in plastic wrap for an easy grab-and-go snack, pre or post-workout fuel, or toss em' in a cooler or bag to enjoy as a 'pick-me-up' at the lake, the pool, the zoo, on a hike or whatever summer day activities we've got planned.

Let's talk about dried fruit.

Have you ever seen dried fruit that's ridiculously bold and bright or has added sugars as an ingredient (as if dried fruit wasn't already sweet enough...)? To us, that's a big red flag because it means that artificial colorings or sulfur were used to achieve the bright color and/or some form of sugar has been added for even more sweetness. No, thank you! We like all things natural, which is why we love Made in Nature products.

Made in Nature organic dried fruits are made with absolutely no added sugars, are naturally ripened and sulfur dioxide is never used as a preservative. Wahoo! It's our dried fruit go-to that we feel good about putting into our body and recommending to you.

In addition to several kinds of delicious dried fruit like the apricots we used in this recipe, Made in Nature has a variety of tasty and healthy organic snacks we love like Figgy Pops, Nuts Fusions (try the Maple Balsamic flavor!), kale chips, and coconut chips (the Italian Espresso Coconut Chips...wowzer!). With so many options we know you (and your children) will find something to love.

Made In Nature Dried Fruit has nothing added, it's just delicious, naturally ripened organic fruit! That means that you won't find any added sugar, artificial preservatives, additives, or flavors. Click here to see where Made in Nature products are available.

Before we get to the No-Bake Apricot Almond Coconut Energy Bars recipe, we want to share with you our Top 5 Healthy Snacking Tips.

These tips apply to both adults and children. They will help you snack healthfully and in a way that is mindful and won't spoil your dinner. We hear all too often from our health-conscious readers and clients that they do great with making healthy food choices during the morning hours and through lunch but then the 3-5 o'clock hours hit and the pre-dinner munchies, grazing and snacking begins. That's why we're here, to let you know that snacking CAN fit into a healthy lifestyle when done right and to share with you our very best snacking tips to keep you energized and satisfied in a nourishing way.
5 Healthy Snacking Tips:

1. Have predetermined options (aka Plan ahead) - choose 3-5 healthy snacks to enjoy throughout the week. Having limited options makes choosing a healthy snack easier. When you're feeling your tummy grumble mid-morning or when 3 o'clock rolls around and you're losing your steam, choose one of the predetermined healthy snacks to enjoy. Feel free to change up your options each week. This is also fun for kids when you involve them in planning of the snacks for the week! Example of healthy snacks include No-Bake Apricot Almond Coconut Energy Bars, a homemade mix of dried fruit and nuts (or Nut Fusion from Made in Nature), raw veggies and hummus, apple slices spread with almond butter, a yogurt parfait made with fresh berries or a smoothie.

2. Prepare your snacks ahead - prepare as much as you can ahead of time so that choosing a healthy snack is easy. Prep and chop veggies, make homemade energy bars/bites or trail mix, wash fruit, pre-package snacks, assemble smoothie bags to keep on hand in the freezer, hard-boil eggs, etc. Spending an hour or two on the weekend prepping foods will help you make healthy snack choices all week long.

3. Keep it simple - there's no need to complicate things! Combine single ingredient foods to create a healthy and balanced snack. Similar to meals, include foods that combine two of the three-macronutrients which are carbohydrates such as fruits, vegetables and gluten-free grains, proteins such as hard boiled eggs and Greek yogurt, and fats such as nuts, seeds and avocados. Combining macronutrients makes for a satisfying and well-balanced snack. See snack examples listed in tip number 1.

4. Read the ingredients - if purchasing packaged snack foods, ALWAYS read the ingredients. Be on the lookout for added sugars, partially-hydrogenated oils, artificial sweeteners (like aspartame, acesulfame and Sucralose), food dyes, artificial flavorings and any ingredients that you can't pronounce. If you're uncertain of an ingredient, it's probably best to leave that product at the grocery store and look for something that you feel really good about. Remember, what you bring home is what you're going to eat and/or feed to your family. Choose wisely.

5. Timing - it's like your mother always said, "Don't spoil your dinner." And we agree! We recommend spacing out your meals and snacks so they're about 3-5 hours apart. This way you don't fill the tank too much just before a nourishing meal and your body has ample time to digest what you've already eaten. When you graze all day long and don't allow for adequate time between meals, your body is constantly in digest mode, which takes away from doing other necessary things like repairing and recovering from everyday wear and tear. In addition, it's not idea for optimal blood sugar management. Spacing meals and snacks apart every 3-5 hours will keep your digestive health and metabolism humming!

Our Top 5 Healthy Snacking Tips to keep you energized and satisfied all day long! @madeinnature Click To Tweet
Happy snacking!

No-Bake Apricot Almond Coconut Energy Bars

Author: The Real Food Dietitians

1. Line a 9 x 5 inch loaf pan with parchment paper or plastic wrap. Combine all of the ingredients in a food processor except for the water. Process on low speed for several minutes stopping to scrape the sides of the bowl as needed.

2. Ingredients will start to come together after a few minutes. If you feel the dough is too dry add 1 Tbsp. of water at a time and continue to process until ingredients start to stick together (see photo above for visual examples).

3. Transfer the dough to the loaf pan and press down firmly into the bottom of the pan. Top with coconut shreds (pressing them lightly into the surface) then place the bars in the fridge for 30 minutes or freezer for 10 minutes.

4. After chilled, remove bars from pan. Cut into 8 bars or squares.

5. Store bars in refrigerator.

We'd love to hear - what are your top healthy snacking tips?
Pin now, make later!
Also, featured in this recipe - Pure Indian Food Spices.
This post was made possible by our friends at Made in Nature. Though we received compensation for this post, the opinions expressed here are - as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you. This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

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No-Bake Apricot Almond Coconut Energy Bars - The Real Food Dietitians

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Up level your snack game with these No-Bake Apricot Almond Coconut Energy Bars PLUS get our top tips for healthy snacking! Today we're talking all about snacking and sharing an easy recipe for No-Bake Apricot Almond Coconut Energy Bars.

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Sausage Pizza Egg Muffins {Paleo, Whole30, Low Carb}

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Sausage Pizza Egg Muffins {Paleo, Whole30, Low Carb}

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Whip up a batch of these easy Sausage Pizza Egg Muffins and have a savory breakfast or snack ready to go. They're Paleo and Whole30 friendly, low carb, dairy free, and taste like delicious sausage pizza, I promise!
To continue from where I left off last Tuesday, Adam is still sort of eating Paleo-ish (60/40?) with the exception of Kind granola, kid leftovers, and probably a few other things that I'm not aware of. It's all good for me though, because he's actually started to notice the things I cook now, besides dinner, and look at them (or eat them) with new appreciation.

Exhibit A - He eats one of these Sausage Pizza Egg Muffins last week. Now, as you guys know, I make a lot of things with eggs. No, really, I do, check out like almost all of my recipes. Anyway, he ate a couple of them and in all seriousness, asked me if it was an original recipe (he's been doing this more lately, starting to have a hard time taking it as a compliment.) I'm like "um yeah have you met me? have you not eaten my original recipes for almost 10 years? have you noticed the blog?" Really, I'm not mad, and I AM taking it as a compliment.

Anyway, he liked the sausage pizza egg muffins and ate half the batch in a day. I would too if someone made these for me and it meant I didn't have to think about 2 of my meals. In addition to paleo-ish husband friendly, I'm also going to claim these as kid friendly, because Diana was happy to eat these and ask for more. Even though she eats like a grown-up she still counts as a kid over here 🙂

Exhibit B - Since I started with exhibit A I need to at least have a B to follow up - wouldn't want to disappoint anyone. (I really should've taken a picture now that I think of it, oops.) Exhibit B is me burning my breakfast hash of bacon and sweet potatoes this morning while I attempted to unload the dishwasher and scramble eggs for the kids while I made this hash. I've never seen Adam eat sweet potatoes for breakfast, but, figure I'd offer him the charred hash before throwing it out and starting over.

Not only was he happy to eat it along with 2 fried eggs, but, he RAVED about it. Adam is a person who ate a plain cinnamon raisin bagel with nothing on it every day for breakfast for 20 years or something. Bacon and sweet potatoes is a nice step up, and I hope it continues for a while longer. Think he'll let me teach him how to actually cook? I know, I shouldn't push it. Let the butterfly go, and maybe it will come back and ask for cooking lessons. Maybe one day the butterfly will even cook YOU a sweet potato hash!

And now back to my genius (kidding) Sausage Pizza Egg Muffins! While they might not be technically genius or breaking new ground over here, they really are delicious, and that's enough for me!

Sausage Pizza Egg Muffins {Paleo, Whole30, Low Carb}

Sausage Pizza Egg Muffins {Paleo & Whole30}

These Sausage Pizza Egg Muffins are a delicious and savory breakfast, brunch, or snack that's easy to make ahead of time! They're Paleo, Whole30 friendly, low carb, and dairy free.
Want more Whole30 friendly breakfast recipes? Try one of these! Chipotle Taco Breakfast Bake Sweet Potato Bacon and Kale Hash for One Chorizo Sweet Potato Frittata Favorite make ahead meal/snack?
What's one of your favorite original recipes? (Now that I think of it, is anything truly an "original" recipe? Okay - too deep.
What's one thing you cook that everyone loves?

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Sausage Pizza Egg Muffins {Paleo, Whole30, Low Carb}

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Whip up a batch of these easy Sausage Pizza Egg Muffins and have a savory breakfast or snack ready to go. They're Paleo and Whole30 friendly, low carb, dairy free, and taste like delicious sausage pizza, I promise! To continue from where I left off last Tuesday, Adam is still sort of eating Paleo-ish (60/40?)

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Pesto Chicken Zoodles - Living Loving Paleo

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Pesto Chicken Zoodles - Living Loving Paleo

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Paleo Turkey Meatballs Meal Prep Bowls - Jar Of Lemons

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Paleo Turkey Meatballs Meal Prep Bowls - Jar Of Lemons

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Delicious, savory, and perfect for lunch or dinner on-the-go. Today's Paleo Turkey Meatballs Meal Prep Bowls recipe is sponsored by Frontier Co-op, but my love for their delicious spices and seasonings is completely my own!
Happy Monday, friends! This weekend/week/MONTH has been pretty hectic and crazy for us. We have finally moved into our new house! We moved a week ago today (YAY!!!) and have spent the week trying to get settled. It also took us what seemed like forever to get our internet up and running, so recipes on Jar Of Lemons have been pretty limited these past few weeks. Sorry, friend! Don't worry, I'm 100% ready to get back into things and to be able to test out my new kitchen with JOL recipes! (P.S: Let me know what recipes you want me to create in the comments below!)

And to kick off our new season in our new little home, these delicious Paleo Turkey Meatballs Meal Prep Bowls!

This recipe seemed appropriate because:

1.) It's Monday, which means ALL the meal prep vibes.

2.) Cody and I have been living on tacos, burgers, and pizza in fast food form (due to moving and all that), which means OMG I NEED MEAL PREP IN MY LIFE NOW. It's been glorious and miserable at the same time.

3.) I recently got Frontier Co-op spices and they're AMAZE, y'all!

4.) Specifically, the Organic Red Pepper Flakes combined with spaghetti squash and these turkey meatballs takes things to another level! Necessary, by all means.

These Paleo Turkey Meatballs Meal Prep Bowls are so easy to make!

Just add delicious Frontier Co-op spices, egg, and almond flour to the ground turkey, roll it into meatballs, bake, then add to cooked spaghetti squash and top with tomato sauce! Basically delicious comfort food goodness in no time at all!

Here's how to make Paleo Turkey Meatballs Meal Prep Bowls:

Paleo Turkey Meatballs Meal Prep Bowls

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Paleo Turkey Meatballs Meal Prep Bowls - Jar Of Lemons

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Delicious, savory, and perfect for lunch or dinner on-the-go. Today's Paleo Turkey Meatballs Meal Prep Bowls recipe is sponsored by Frontier Co-op, but my love for their delicious spices and seasonings is completely my own! Happy Monday, friends! This weekend/week/MONTH has been pretty hectic and crazy for us.

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Slow Cooker (or Instant Pot) Chicken Tikka Masala - Wholesomelicious

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Slow Cooker (or Instant Pot) Chicken Tikka Masala - Wholesomelicious

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This classic creamy Indian dish if full of flavor and spice, and can be made in your slow cooker or Instant Pot!! Only 10 minutes of prep time is required for this super simple weeknight dinner that is sure to be a crowd pleaser.
I am not sure how many of you have an Instant Pot, but if you haven't quite jumped on that bandwagon yet, let me just introduce you. You know how much I LOVE my slow cooker.

Well..........If I'm being totally honest, the Instant Pot might be even more awesome!

It cooks meals with the same taste and texture of the slow cooker, but it can cook in the shortest time EVER. Like take this Tikka Masala for example. It took me 20 minutes from start to finish! WHAT?!?! Pretty crazy I know. Now listen, I am not ditching my slow cooker ever because they do have different functions and the slow cooker will be a better option for me sometimes.

I just wanted to make sure that I keep you in the loop and in the know for all things cool in life.

Now let's talk Chicken Tikka Masala.

This bright and flavorful dish was whipped up on a busy school night last week. Full of flavor and spice (but not spicy), a little creamy texture with the coconut milk, and just downright delicious!

My family loves Indian food; it's a close second place for me right behind my beloved Mexican. This dish is definitely one that I will make often because we all loved it! It works perfectly over rice or cauliflower rice, with salad, or naan. I top with some fresh basil or cilantro to give the dish an nutritional punch, but also balance out the bold flavor.

Below I've given directions for BOTH the instant pot and slow cooker. I've tried them both and love it equally. It really just depends on time constraints. If you are working all day and don't have time to program a slow cooker, the Instant Pot may be a great solution for you. If you have a very busy afternoon and want dinner done when you arrive home, the slow cooker option is probably better.

Slow Cooker (or Instant Pot) Chicken Tikka Masala
*RECIPE UPDATE!! I make this recipe often and have added in an additional tsp of garam masala, because I think it enhances the flavor of the dish.

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Slow Cooker (or Instant Pot) Chicken Tikka Masala - Wholesomelicious

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This classic creamy Indian dish if full of flavor and spice, and can be made in your slow cooker or Instant Pot!! Only 10 minutes of prep time is required for this super simple weeknight dinner that is sure to be a crowd pleaser. I am not sure how many of you have an Instant...

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Chipotle Pulled Pork Lettuce Wraps with Avocado Aioli - Fashionable Foods

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Chipotle Pulled Pork Lettuce Wraps with Avocado Aioli - Fashionable Foods

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A fun recipe that uses my slow cooker chipotle pulled pork! Stuff the pork into lettuce wraps, top with sliced avocado and drizzle with the most delicious aioli. {This recipe is dairy-free, gluten-free, Paleo, and Whole30}
Tell me these aren't these prettiest looking lettuce wraps you've ever seen?! 😍

They taste just as good as they look! I mean, how could they not be amazing when they are chock full of chipotle pulled pork? You won't even believe that these are Whole30 compliant. And don't worry if you aren't doing a round of Whole30, you can totally still eat these. They are so full of flavor and just plain fun to eat!

Whenever I think of lettuce wraps, I think of P.F. Chang's. If you've ever eaten there then you know about the lettuce wraps. If you don't, do yourself a favor and order them next your there. They have gluten-free available! 👍

The first time I ate at P.F. Chang's was on trip to Atlantic City. I remember seeing everyone with the lettuce wraps, but didn't order them. The next time I went, I was with my aunt and uncle, who before we even got there talked about the lettuce wraps. My uncle loves them so much that he made my aunt order her own because he wanted them all to himself! Kyle and I shared one and to this day we always order them when we go.

Needless to say, we are lettuce wrap fans. This chipotle pulled pork version is certainly no exception. Not only are they super delicious, but they are really simple. All you need is some of my slow cooker chipotle pulled pork, lettuce, sliced avocado, and the most amazing avocado aioli!

The avocado aioli tastes just like guacamole. Seriously, if liquid guacamole were a thing, this would be it. It adds even more flavor to the pork and cools things down a little - such a perfect combination! I've been putting the aioli on just about everything I can think of. Scrambled eggs, a burrito bowl that I made with cauliflower rice, and it makes a great dip for veggies!

I can't wait to make these again - they make a great lunch, snack, and dinner. Heck, I'll even eat these for breakfast! 😉

Chipotle Pulled Pork Lettuce Wraps with Avocado Aioli
A fun recipe that uses my slow cooker chipotle pulled pork! Stuff the pork into lettuce wraps, top with sliced avocado and drizzle with the most delicious aioli. {This recipe is dairy-free, gluten-free, Paleo, and Whole30}

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Chipotle Pulled Pork Lettuce Wraps with Avocado Aioli - Fashionable Foods

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A fun recipe that uses my slow cooker chipotle pulled pork! Stuff the pork into lettuce wraps, top with sliced avocado and drizzle with the most delicious aioli. {This recipe is dairy-free, gluten-free, Paleo, and Whole30} Tell me these aren't these prettiest looking lettuce wraps you've ever seen?!

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Paleo Pumpkin Protein Bars (Copycat RX Bar) - Jay's Baking Me Crazy

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Paleo Pumpkin Protein Bars (Copycat RX Bar) - Jay's Baking Me Crazy

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These Paleo Pumpkin Protein Bars are a copycat version of the seasonal RX Bar. No-bake, made with all simple, healthy ingredients, and so delicious! Whole30, gluten free, and dairy free.

These are the third RX Bar copycat I've made. There's the Chocolate Sea Salt and the Sunbutter Protein Bar (PB copycat) that are both just as easy and good for their own reasons. These have the distinct pumpkin flavor from the pumpkin pie spice and have actual pumpkin in them. Yum!

They are made completely in the food processor and it only takes a few minutes. They can be eaten right away, but are best refrigerated first because they firm up more.

These are Whole30 compliant since they are just sweetened with dates. I love the original bar, but I think these are actually better. They are softer and don't stick to your teeth as much.

I don't usually post nutrition facts for my recipes because I don't count calories or fat, but here is the comparison of these to the store bought kind. This is if the bars are cut into 9 squares.

Orignal: Calories 210, Fat 8g, Carbs 23g, Fiber 3g, Sugar 15g, Protein 12g

Mine: Calories 257, Fat 13g, Carbs 20g, Fiber 4g, Sugar 14g, Protein 13g

Pretty good! Especially considering they can be made any time and you do not have to wait for them to come out in the fall! The pumpkin spice is perfect in these- definitely there, but not overpowering.

The original bar uses egg whites as the protein and I have used that as well, but I also like using collagen peptides instead. It has more health benefits and I like using it whenever I can. It's completely taste free so you can't tell the difference.

You will love this homemade version of the popular bar. They taste amazing, are soft, chewy, and make a great snack.

Here are the other 2 flavors again: Chocolate Sea Salt and Sunbutter Protein Bar (PB Copycat)

Ingredients

Instructions

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Paleo Pumpkin Protein Bars (Copycat RX Bar) - Jay's Baking Me Crazy

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These Paleo Pumpkin Protein Bars are a copycat version of the seasonal RX Bar. No-bake, made with all simple, healthy ingredients, and so delicious! Whole30, gluten free, and dairy free. These are the third RX Bar copycat I've made. There's the Chocolate Sea Salt and the Sunbutter Protein Bar

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I've been on a Greek kick lately. A few days ago it was my Greek-Marinated Salmon and now it's these Whole30 Greek Burgers. I wasn't kidding when I said that Greek food ranks very high in our home! I love the combination of fresh herbs, garlic and citrus. It's refreshing, clean, bright, citrusy, and great for the warm weather. These burgers are no exception!

I think just about everyone and their grandmother has a Greek burger recipe. This Whole30 version is a bit special for a couple of reasons. Sure, it includes the usual suspects - namely, garlic, onion, oregano and parsley. It also omits unnecessary fillers like bread and gets wrapped up in a lettuce bun. Where things get interesting, though, is the use of dried mint, toasted pine nuts and green pepper. The mint adds a delicious, herbaceous flavour. The bell pepper lends a bit of sweetness and juiciness to the meat. And the pine nuts bring an unexpected crunch to the table. If you are allergic to nuts or seeds then by all means please omit the pine nuts. If not, I strongly recommend you give them a try. You'll love the texture and slightly nutty flavour.

When it comes to the 'bun' I don't think you can beat some good ol' iceberg lettuce. Rather than peel the leaves off individually, try cutting the head of lettuce into wedges. They will be far more 'structurally sound' this way. You may also want to poke a couple of toothpicks and wrap them in some parchment paper to hold everything in place while eating. Just make sure you don't chomp down on one of the toothpicks. I speak from experience!

Grilled vs. Cast-Iron Burgers

Ahhh, the age-old debate. Personally, I'll take a griddled burger over a grilled one any day of the week. You just can't beat the crust that forms when searing a burger in a cast-iron skillet or flat-top. However, I'll be damned if I'm gonna spend my summer indoors slaving over a hot skillet. Especially if I've got friends over and wanna hang out with them on the deck. Of course, this leads to the second debate: Charcoal vs. Gas! Again, the winner is an easy one to declare - charcoal, obviously!

If you don't have a grill and want to make some serious burgers, I recommend getting a cast-iron skillet. Don't try to cook burgers in a non-stick pan. You need to crank the heat up really high to get a crust on the meat and most non-stick skillets are not safe for high-heat cooking. I recommend this Lodge Cast-Iron model (link to purchase). If you want to achieve perfect grill marks, you'll need to purchase this model here. Lodge makes some of the best cast-iron products I've ever had the pleasure of using and for 15 bucks you can't go wrong. As with other cast-iron products, you will have to maintain and season it regularly. The trade-off is a high-quality, non-stick pan that will likely outlast you. (*Disclaimer: the links above are Amazon Affiliate links and I receive a very small commission if you choose to purchase. This is one of the ways you can help support my blogging activities.)

I hope you like this recipe and be sure to let me know what you think in the comments below!

Cheers,

Ronny

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I've been on a Greek kick lately. A few days ago it was my Greek-Marinated Salmon and now it's these Whole30 Greek Burgers. I wasn't kidding when I said that Greek food ranks very high in our home! I love the combination of fresh herbs, garlic and citrus.

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Whole30 Stuffed Peppers with Chipotle Sauce - Some the Wiser

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Whole30 Stuffed Peppers with Chipotle Sauce - Some the Wiser

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I'm not normally one to jump on any sort of diet train. No Atkins or South Beach or Paleo hoopla for me. I just aim for whole foods cooked at home 99% of the time. We tend towards a mostly vegetarian diet, but we aren't actually vegetarians. Really, I just try to make eating healthy and homemade something that we do every day.

That being said, I'm doing the Whole30 right now. It's my second time around (I made it through the 30 days the first time back in November). Losing weight after baby number four is proving to be more difficult than in the past. In fact, sweet baby Rory will be one year old this week and I am not yet back to my pre-pregnancy weight. So, I'm doing what needs to be done.

I like the Whole30 because it focuses on whole foods. It's simple and there are a lot of things that I have learned while doing it that I will continue even after I complete my 30 days. After I made it through the Whole30 the first time, I found myself snacking less, eating less bread items, and definitely eating more vegetables. I still don't ever see myself living grain free, but it was easier to stick to ancient grains and whole grains after completing the 30 day challenge. I did feel like it was just the nutritional reset that I needed, which is why I'm doing it once again.

The key to successfully completing the Whole30 challenge, in my opinion, is to have a meal plan before you set out. There are so many delicious recipes to keep you on track, but if you don't plan ahead it's way too easy to revert back to old habits and find yourself grabbing a bagel or sneaking a bite of pasta.

The new Whole30 cookbook is full of recipes as well as all the info about the program. The Whole30 might sound restricting - no grains, no dairy, no sugar, no preservatives - but this cookbook proves just how many delicious dishes and sauces can be made and enjoyed despite all the restrictions. I also really like the Hartwigs' no nonsense approach. Sometimes, when I really start thinking about cheese for example, I need to remember this from the Whole30 challenge:

It is not hard. Don't you dare tell us this is hard. Beating cancer is hard. Birthing a baby is hard. Losing a parent is hard. Drinking your coffee black. Is. Not. Hard. You've done harder things than this, and you have no excuse not to complete the program as written. It's only thirty days, and it's for the most important health cause on earth - the only physical body you will ever have in this lifetime.

And now, working on my second round of the 30 day challenge, it really is going well. I am losing the pregnancy weight, but more importantly, I feel good.

I recently served these Whole30 Stuffed Peppers to people who are not doing the Whole30 challenge and nobody complained. In fact, they asked for the recipe because they are just delicious. This isn't diet food, it's good food.

Have you tried the Whole30? I'd love to hear your experience and thoughts on it! I am one week into my second round. I still miss cheese, but eating these delicious stuffed peppers helps me to stay focused on what I'm trying to do here.

Serve these tasty stuffed peppers with the Whole30 approved Chipotle Sauce and garnish with diced avocados. Enjoy!

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Whole30 Stuffed Peppers with Chipotle Sauce - Some the Wiser

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I'm not normally one to jump on any sort of diet train. No Atkins or South Beach or Paleo hoopla for me. I just aim for whole foods cooked at home 99% of the time. We tend towards a mostly vegetarian diet, but we aren't actually vegetarians.

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Simple and clean granola bars - Hedi Hearts Clean Eating Recipes

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Simple and clean granola bars - Hedi Hearts Clean Eating Recipes

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Hello friends! Today's recipe is simple and clean granola bars. I realise I spend most of my time exploring pinterest, cook books and magazines to bring you fresh and simple clean recipes and insider knowledge. If you were to look at my phone photos they are all food pictures! 🙂 Maybe a bit too much but hey I love it. is my passion and I hope this will spread onto you. Today I am share my clean granola bars.

Today is no different. Four ingredients and a good blender/food processor, that's all you need for these simple and clean granola bars. No baking, no fuss, no dairy, no gluten, no added sugar, just simple, wholesome ingredients.

Hello friends! Today's recipe is simple and clean granola bars. I realise I spend most of my time exploring pinterest, cook books and magazines to bring you fresh and simple clean recipes and insider knowledge. If you were to look at my phone photos they are all food pictures! 🙂 Maybe a bit too much but hey I love it. Clean eating is my passion and I hope this will spread onto you. Today I am share my clean granola bars.

Today is no different. Four ingredients and a good blender/food processor, that's all you need for these simple and clean granola bars. No baking, no fuss, no dairy, no gluten, no added sugar, just simple, wholesome ingredients.

Clean granola bars

Ingredient number one are dates, to ensure it all sticks together, number two are walnuts for a bit of crunch and healthy fats, desiccated coconut is ingredient number 3 for texture, and last but not least, cranberries for sweetness, but make sure they are natural, unsweetened (not easy to find)
Time is also important for me and these are my after-work or early morning favourite recipe.You cake even cut them up into small bites, drizzle a bit of melted dark chocolate over them, let them set and take as a snack to work in your tupperware. Keep these granola bars in the fridge - they'll last longer and have a better texture.

Ingredients

1 cup pitted dates

2 cups walnuts or Brazil nuts

2 cups desiccated coconut (I used Coconut Merchant)

3/4 cup dried cranberries

3 tbsp water

Instructions

1. First toast the walnuts slightly in an oven heated to 170 degrees. Let them cool down before adding them to your food processor along with dates, desiccated coconut and cranberries.

2. Process until the mixture is well combined and has a crumbly texture.

3. Now add gradually the water, a tablespoon at a time and keep processing until the mixture is sticky and holds together.

4. Next get a square baking dish, line it up with cling film and press the mixture in. Press down firmly to ensure the mixture sticks well together.

5. Pop in the fridge for a couple of hours, then cut in to bars and sprinkle with some more desiccated coconut

http://hedihearts.com/simple-and-clean-granola-bars/
If you want to make it nut free just replace the walnuts with either pumpkin seeds or sunflower seeds. Same goes for cranberries which can be swapped for raisins. Just do what pleases your taste buds and belly the most. Don't forget to check out my simple and clean flapjacks or healthy chocolate pecans flapjacks..they are aaaaamazing! Also if you don't know what is clean eating you can read more in here or why don't you join in my 3 Month Clean Eating challenge? I dare you! 🙂

Much love,
Hedi

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Simple and clean granola bars - Hedi Hearts Clean Eating Recipes

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Hello friends! Today's recipe is simple and clean granola bars. I realise I spend most of my time exploring pinterest, cook books and magazines to bring you fresh and simple clean recipes and insider knowledge. If you were to look at my phone photos they are all food pictures!

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Prosciutto-Wrapped Mini Frittata Muffins - Nom Nom Paleo®

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Prosciutto-Wrapped Mini Frittata Muffins - Nom Nom Paleo®

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Truth be told, this recipe was inspired by Ms. Rachel Ray. Really - this version is "Yum-o." Yeesh...did that just make you cringe? (I'm a huge fan of Ms. Ray, but not all of her catchphrases.)

Bear with me, this mini frittata recipe is worth it.

I realize I'm always pushing frittatas, but how can anyone refuse a tasty iteration where the mini egg muffins are wrapped by a crispy prosciutto shell? Salted pork makes everything taste better.

Follow the jump to get the recipe...
Here's what I gathered to make 12 mini frittata muffins:

4 tablespoons fat (coconut oil, ghee, etc.), divided

½ medium onion, finely diced

3 garlic cloves, minced

½ pound cremini mushrooms, thinly sliced

½ pound frozen spinach, thawed and squeezed dry

8 large eggs

¼ cup coconut milk (the fatty stuff at the top of the can works best)

2 tablespoons coconut flour

1 cup cherry tomatoes, halved

5 ounces Prosciutto di Parma

Kosher salt

Freshly ground pepper

A regular 12 cup muffin tin

Here's how I made them:
I preheated the oven to 375°F and prepped my veggies.

I heated half the coconut oil over medium heat in a large cast iron skillet and sautéed the onions until soft and translucent.

I added the garlic and mushrooms and cooked them until the mushroom moisture had evaporated. Then, I seasoned the filling with salt and pepper and spooned it on a plate to cool to room temperature.

For the batter, I beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Then, I added the sautéed the mushrooms and spinach and stirred to combine.

I brushed the remainder of the melted coconut oil onto the muffin tin and lined each cup with prosciutto, taking care to cover the bottom and sides completely.

I spooned in the frittata batter...

...and topped each muffin with some halved cherry tomatoes.

I popped the muffins in the oven for about 20 minutes...

...flipping the tray at the halfway point (i.e. rotating the tray 180 degrees).

I let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.

Easy, tasty, and portable!

Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)

PRINTER-FRIENDLY RECIPE

Prosciutto-Wrapped Mini Frittata Muffins

Cuisine Paleo, Whole30, Gluten-free

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Prosciutto-Wrapped Mini Frittata Muffins - Nom Nom Paleo®

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Truth be told, this recipe was inspired by Ms. Rachel Ray. Really - this version is "Yum-o." Yeesh...did that just make you cringe? (I'm a huge fan of Ms. Ray, but not all of her catchphrases.) Bear with me, this mini frittata recipe is worth it.

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Pumpkin Apple Breakfast Bake (Paleo, Whole30) - Wholesomelicious

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Pumpkin Apple Breakfast Bake (Paleo, Whole30) - Wholesomelicious

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This simple Pumpkin Apple Breakfast Bake has all the yummy flavors of fall in one easy dish! Packed full of nutrients, healthy fats, and is Paleo and Whole30 compliant.
It's the beginning of September, and I've decided to commit myself to pumpkin. Normally I wait a few more weeks, and enjoy all the apple recipes. For the compromise, I combined apples into this delicious dish! This breakfast bake combines pumpkin puree with fresh apples, spices, full fat coconut milk, eggs, a banana for sweetness, and pecans. YOU GUYS. So. Flippin. Delicious.

And can I just tell you how hard this was to photograph? Not because of the dish itself (although it's a bit harder than others), but because I couldn't stop eating it. As I continued to photograph, the dish slowly disappeared.

One bite here, one more bite there.....

I mean, do you blame me? I'm on day 16 of another round of Whole30, and actually was wanting something different for breakfast. Normally, I'm totally good with my eggs and avocados. But all this fall hoopla had me wanting something different. Like pumpkin and fall flavor different. Because my Strawberry Coconut Breakfast Bake is also a favorite for Whole30 breakfasts, I figured I would try a variation with pumpkin.

And I'm totally obsessed. Other benefits: my house has seriously smelled amazing, it was super easy to make, my kids love it for breakfast, and it's packed with nutrients! So although this dish is a great alternative to eggs, it still actually contains eggs. The addition of pumpkin, apples, cinnamon, and pecans all boost the nutrient value with healthy fats and protein. Great to make us feel fuller longer.

This dish is a perfect addition to your fall breakfast routine. I love this time of year when I make pumpkin and apple dishes to remind me of the coziness of fall. I enjoy the 8-9 month break from pumpkin so that I appreciate it even more these few short months out of the year.

Want to see just how easy this recipe is? Watch this video:

Enjoy!

Pumpkin Apple Breakfast Bake (Paleo, Whole30)

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Pumpkin Apple Breakfast Bake (Paleo, Whole30) - Wholesomelicious

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This simple Pumpkin Apple Breakfast Bake has all the yummy flavors of fall in one easy dish! Packed full of nutrients, healthy fats, and is Paleo and Whole30 compliant. It's the beginning of September, and I've decided to commit myself to pumpkin. Normally I wait a few more weeks, and enjoy all the apple recipes....

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As wintertime approaches and the sun tries its best to peek out from behind a thick layer of overcast skies, I can't help but want to linger in my jammies and savor something warm and creamy. How about you?

I think most would agree ... these cold, gloomy mornings are best greeted with a bowl of porridge. Which thankfully is no longer a pleasure of the past, since I discovered a foolproof method for creating a rich creamy hot cereal that rivals its grain-laden counterparts.

Feeling all fall-happy and pumpkin obsessed, I decided to tinker with my Grain-Free Cinnamon Apple Porridge recipe and my-oh-my I'm so glad I did!

With just one taste, I'm sure you will be too, my friends! Its aromatic fall-inspired spices paired with subtle pumpkin flavor and warm, creamy texture is a delight to each of the senses. (Of course, it's important to point out that technically speaking this isn't a Whole30-compliant breakfast since it mimics cereal. But you'll definitely want to add this to your reintroduction phase!)

Since this delightful grain-free pumpkin pie porridge reheats beautifully and can be refrigerated for up to five days, it's perfect for doubling up. That way you'll be able to get a warm satisfying breakfast on the table in just a matter of minutes - leaving more time for snuggling under the covers just a bit longer!

P.S. The lovely napkins featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.

Ingredients

Instructions

Notes

My new cookbook is here! With more than 100 irresistible recipes, Everyday Grain-Free Baking teaches you how easy it is to create grain-free, dairy-free versions of all your family's favorite baked goods.

From breads, biscuits and muffins to savory snacks and decadent treats, you'll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

You Might Also Like:

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Pumpkin Pie Porridge (Grain-Free, Dairy-Free)

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As wintertime approaches and the sun tries its best to peek out from behind a thick layer of overcast skies, I can't help but want to linger in my jammies and savor something warm and creamy. How about you? I think most would agree ...

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The Whole30® Program | The Whole30® Program

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The Whole30® Program | The Whole30® Program

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Since April 2009, millions of people have successfully completed the Whole30 ® program with stunning, life-changing results. This is a summary of the official Whole30 Program rules, plus some extra motivation from Melissa.

For in-depth information about planning and preparing for the program, a comprehensive FAQ, and more than 100 totally compatible recipes, refer to our New York Times bestselling book, The Whole30: The 30-Day Guide to Total Health and Food Freedom.

The Whole30 Program Rules

The Whole30 Program is laid out in two phases: 30 days of elimination, and 10 days of reintroduction. For the first 30 days, you'll be eating meat, seafood, and eggs; lots of vegetables and fruit; and natural, healthy fats. The list of foods you'll eliminate may seem intimidating, but you've got 150 recipes here to see you through-and it's only 30 days. Below is a summary of Whole30 elimination. (Please refer to The Whole30: The 30-Day Guide to Total Health and Food Freedom for a comprehensive overview of the Whole30 Program, FAQs, recommendations, and troubleshooting.)

Yes: Eat real food.

Eat meat, seafood, and eggs; vegetables and fruit; natural fats; and herbs, spices, and seasonings. Eat foods with a simple or recognizable list of ingredients, or no ingredients at all because they're whole and unprocessed.

No: Avoid for 30 days.

No added sugar, real or artificial. This includes (but is not limited to) maple syrup, honey, agave nectar, coconut sugar, date syrup, monk fruit extract, stevia, Splenda, Equal, Nutrasweet, and xylitol. If there is added sugar in the ingredient list, it's out.

No alcohol in any form. No wine, beer, champagne, vodka, rum, whiskey, tequila, etc., whether consumed on its own or used as an ingredient-not even for cooking.

No grains. This includes wheat, rye, barley, oats, corn, rice, millet, bulgur, sorghum, sprouted grains, and all gluten-free pseudo-cereals like quinoa, amaranth, and buckwheat. This also includes all the ways we add wheat, corn, and rice into our foods in the form of bran, germ, starch, and so on. Again, read your labels.

No legumes. This includes beans (black, red, pinto, navy, garbanzo/chickpeas, white, kidney, lima, fava, cannellini, lentils, adzuki, mung, cranberry, and black-eyes peas); peanuts (including peanut butter or peanut oil); and all forms of soy (soy sauce, miso, tofu, tempeh, edamame, soy protein, soy milk, or soy lecithin). The only exceptions are green beans and most peas (see the Fine Print).

No dairy. This includes cow's-, goat's-, or sheep's-milk products like milk, cream, cheese, kefir, yogurt, sour cream, ice cream, frozen yogurt, and sour cream. The only exceptions are clarified butter or ghee (see the Fine Print).

No carrageenan or sulfites. If these ingredients appear in the ingredient list of your processed food or beverage, it's out for the Whole30.

No recreating baked goods,"treats", or junk food with approved ingredients*. No banana-egg pancakes, coconut-cassava tortillas, or coconut milk ice cream. (See Let's Get Specific on page 4 for more details). Your cravings and habits won't change if you keep eating these foods, even if they are made with Whole30 ingredients.

No stepping on the scale or taking measurements. Your reset is about so much more than just weight loss, and focusing on body composition means you'll miss out on the most dramatic and lifelong benefits this plan has to offer. As such, please don't weight yourself, analyze body fat, or break out the tape measure during the 30-day elimination period. (You'll thank us.)

Let's Get Specific

Specific foods that fall under the " Pancake Rule" include: pancakes, crepes, waffles, bread, tortillas, biscuits, muffins, cupcakes, cookies, brownies, alternative flour pizza crust or pastas, granola, cereal, or ice cream. No commercially-prepared chips (potato, tortilla, plantain, etc.) or French fries either. You may also decide to exclude additional foods that, despite being compatible with the program, promote cravings or make you feel out of control, like RXBARs or almond butter. (See page 95 in The Whole30 for guidance.)

The Fine Print

These foods are exceptions and are allowed during Whole30 elimination.

Ghee or clarified butter. Clarified butter (see page 289) or ghee are allowed during Whole30 elimination, as they've had their milk solids rendered out.

Fruit juice. Products or recipes that include orange, apple, or other 100% fruit juices are compatible with the program, even if they're used as a natural sweetener.

Certain legumes. Green beans and most peas (including sugar snap peas, snow peas, green peas, yellow peas, and split peas) are allowed.

Vinegar and botanical extracts. Most vinegar (including white, red wine, balsamic, apple cider, and rice) and alcohol-based botanical extracts (like vanilla, lemon, or lavender) are allowed during your Whole30 program. (Just not malt-based vinegar or extracts, which will be clearly labeled as such, as they contain gluten.)

Coconut aminos. All brands of coconut aminos (a brewed and naturally fermented soy sauce substitute) are acceptable, even if you see the words "coconut nectar" or "coconut syrup" in their ingredient list.

Iodized salt. All iodized salt contains a tiny amount of dextrose (sugar) as a stabilizer, but ruling out table salt would be unreasonable.

Reintroduction

Your Whole30 isn't over yet! Following the 30-day elimination, you'll enter phase two, a 10-day period (at least) of reintroduction. This is the fun part-where you get to bring back the food groups you've been missing one at a time, and compare your experience. This is where you learn the most about which foods may be having a negative impact on your energy, sleep, mood, cravings, digestion, and more, so be thorough here!

In this phase, you'll reintroduce one food group at a time, then go back to the elimination phase for two days to reset (in case you have a negative experience). You'll reintroduce food groups in order of least likely to be problematic to most likely:

(OPTIONAL) Added sugar

(OPTIONAL) Gluten-free alcohol

Legumes

Non-gluten grains

Dairy

Gluten-containing grains

Reintroduction is where you'll learn which foods do and don't work for you, and start to create your perfect Food Freedom plan. See page 42 in The Whole30 or Chapter 5 in Food Freedom Forever for examples and detailed Reintroduction guidelines.

Give Us Thirty Days

Your only job during the Whole30 is to eat Whole30-compatible foods. You don't need to weigh or measure, count calories, restrict calories, or purchase everything organic or grass-fed. Your only job is to stick to the Whole30 rules for 30 straight days... no cheats, no slips, no "special occasions."

This isn't a hazing or a boot camp; the requirement for 100% compliance is grounded in science. We call the Whole30 a "reset," but at its heart, the Whole30 is an elimination diet. Elimination protocols have been around since the 1920's, and many doctors say they are still the gold standard in identifying food sensitivities-but only if you do them by the books. In order to accurately test how your body responds in the absence of these potentially problematic foods, you have to completely eliminate them. One bite of pizza, one spoonful of ice cream, one sip of beer within the 30-day period and you've broken the "reset"-and have to start over again on Day 1.

You must commit to the full program, exactly as written, 100% for the full 30 days. Anything less and you won't experience the full benefits the program has to offer. Anything less and you are selling yourself-and your life-changing results-short.

It's only 30 days.

You Can Do Hard Things

The Whole30 is famous for its tough love, but don't be nervous- it's heavy on the love. At this point, many of you want to take on this life-changing self-experiment, but aren't sure you can really do it. If you've spent your whole life dieting, those efforts have likely left you discouraged, and you're skeptical that the Whole30 really is different. It is, I promise. And also, you're going to have to do the work. Here are a few key mindset shifts I want you to make heading into your Whole30, so you can step into your own power, reclaim your confidence, and keep this promise to yourself.

This will be hard. There are so many roadblocks to changing the way you eat. For some, it's emotional ties to comfort foods. For others, it's time or budget concerns. For still others, it's missing culturally significant foods. I honor the tremendous efforts many of you will go through just to complete the Whole30. And still, you have done harder things in your life. Losing a parent is hard. Fighting cancer is hard. Birthing a baby is hard. The Whole30 may also be hard, but you are more powerful than you give yourself credit for, and I know you can do this too.

Don't self-sabotage. If you leave the program open to negotiation when you have a bad day or a special occasion, you are setting yourself up to fail. If you don't clean out your pantry, if you tell yourself "one glass won't matter," if you say "I'll try to do all 30 days," you are setting yourself up to fail. Language matters, and "I'll try" leaves you an out. Wake up each day and say, "I am Whole30, and I will keep this promise to myself."

Hold your boundaries. You never, ever, ever have to eat anything you don't want to eat. We're all grown-ups here, and someone else's feelings aren't as important as your physical and mental health. Practice saying, "No, thank you" or "I'm not drinking right now." Remember your "why" and come back to that when you're feeling pressured. Just because it's your sister's birthday, your best friend's wedding, or your company picnic does not mean you have to eat anything. Realizing the event is just as special and your participation just as meaningful without the wine or cake is a huge benefit of the program.

Changing your life requires effort. Grocery shopping, meal planning, dining out, socializing, and dealing with stress will all prove challenging at some point during your program. We'll give you all the tools, guidelines, and resources you'll need in our books, website, newsletters, and social media feeds, but you also have to take responsibility for your own program. The Whole30 will challenge you in ways you don't expect, which is exactly why the benefits will carry over into every area of your life. Remember that when things get hard.

In Conclusion...

This is the journey you have been preparing for. You want to do this. You need to do this. You're ready for it. And I know that you can do it. So stop thinking about it, and take the first step. Right now, this very minute, commit to the Whole30.

Then take a deep breath, because you've already begun. I'm so excited to welcome you into our community and witness your journey. Even if you're not 100% sure the Whole30 will be as transformational for you as it has been for so many, all I ask is that you give it 30 short days and trust the process. What we do here is that important. I believe in it that much. It changed my life, and I want it to change yours, too.

Welcome to the Whole30.

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The Whole30® Program - The Whole30® Program

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The Whole30 Program Rules are laid out in two phases: 30 days of elimination, and 10 days of reintroduction.

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Fiesta Chicken Salad (No Mayo/Dairy Free) | Bowl of Delicious

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Fiesta Chicken Salad (No Mayo/Dairy Free) | Bowl of Delicious

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If I had to pick my favorite thing to make for lunch, chicken salad would be it. It's easy to make in bulk (so you can pack it for lunch all week), it's inexpensive to make, and it's a much healthier alternative to your average deli meat (which often has all kinds of hidden sugars and chemicals). And ever since doing the Whole30 (and continuing to eat mostly Paleo), it has been a lifesaver!

I usually make an awesome chicken salad made traditionally with mayo or sour cream (and with the added bonus of sweet crisp grapes and crunchy walnuts... yum!), and I've also made a curried chicken salad (with a unique dairy free option). But this past week I've been switching it up with this new Fiesta Chicken Salad! A Mexican flavored twist on chicken salad that uses avocado instead of mayo.

It's kind of like guacamole meets chicken salad... y es MUY delicioso!

Paleo? Put it on a lettuce wrap (or eat it plain). Grain grazer? Put it on a couple of soft sourdough or whole wheat toasted pieces of bread with a crisp piece of lettuce. Throwing a fiesta? Put it in a bowl with some crackers on the side and let your guests have at it. It's super versatile.

The substitution of avocado for mayonnaise is super healthy. Avocado is packed with healthy fats and is one of the most nutritious foods you can eat. Sometimes when I cut into an avocado I can't even contain my excitement and I completely nerd out that such a creamy, delicious food GROWS IN NATURE! Anyone else do this? ... *cricket* *cricket*

ANYWAY, avocado is definitely just as tasty as mayo in this recipe, especially with the corresponding Mexican ingredients. And while I love me some mayo and usually will not shy away from it, it's definitely made with fats that aren't as good for you as those found naturally in avocados (even if you make your own).

The crunchy red bell peppers are slightly sweet and add a crunch that traditionally would have been the celery's role. The cilantro and lime juice make it bright and citrusy, and the spices pack it with flavor and give it a bit of a kick. Not a fan of spicy? Just omit the cayenne pepper. This is an awesome flavor-charged recipe that you NEED to try as soon as possible.

Here are two tips for this recipe that I recommend:

Cook chicken in the slow cooker. You can make a whole chicken in the slow cooker, but what I've been doing lately is buying bone-in skin-on split breasts, which are pretty inexpensive(and leaner than dark meat). I place four of them in my slow cooker with salt, pepper, and just a little bit of water, and turn it on for 6 hours on low. It makes the most tender, fall-off-the-bone chicken ever, and it couldn't be easier. When it's done, just wait for the chicken to cool and use the meat for this recipe, and others ! It's a great way to prep an inexpensive protein that will take you through multiple recipes (or tons of chicken salad) all week. Save the bones for chicken stock later in a gallon sized zip top bag in the freezer.

Store covered in plastic wrap. Keep the chicken salad in a bowl, and press a piece of plastic wrap to the top of it to store it in the fridge for up to one week. For as many advantages as avocados have, it does have one disadvantage: it turns brown when exposed to oxygen. The lime juice will help a bit, but for extra protection, this plastic layer will prevent oxygen from touching the chicken salad and limit how brown it turns. I use this trick when I make guacamole or avocado salsa, as well.

Recipe below- enjoy!

Fiesta Chicken Salad (No Mayo/Dairy Free)

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Fiesta Chicken Salad (No Mayo/Dairy Free)

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If I had to pick my favorite thing to make for lunch, chicken salad would be it. It's easy to make in bulk (so you can pack it for lunch all week), it's inexpensive to make, and it's a much healthier alternative to your average deli meat (which often has all kinds of hidden sugars and chemicals).

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Strawberry Basil Chicken - Wholesomelicious

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Strawberry Basil Chicken - Wholesomelicious

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Strawberry Basil Chicken is a simple weeknight dish bursting with tangy basil balsamic flavor! The entire dish comes together in less than 20 minutes, and one that is sure to please even the pickiest of eaters.
[Standing on soapbox] Can we just take a moment here to recognize the sun that has finally decided to come out for the first time in like 10 days? I don't know how you Pacific Northwesterners do it. Our bright and cheery May has been anything but cheery, and has put me in quite a grumpy mood. Didn't I move from dreary and rainy Germany back to the sunny East Coast for a reason?!?! [off soapbox]

I feel better now. Part of the reason is that I've been enjoying berry season like it's never coming back! From my Dark Chocolate Raspberry Brownies, to my Blueberry and Mango Spinach Salad with Basil Vinaigrette, and now this Strawberry Basil Chicken. I love to use fruit to dress up a savory dish, especially during the spring and summer. This strawberry chicken is perfect with the fresh basil, tangy balsamic, and sweet strawberries. The added fragrant garlic also compliment the dish!

This simple chicken is easily cooked on the stovetop for about 5 minutes per side. Alternatively, grilling the chicken and brushing it with olive oil and garlic beforehand, would also be delicious. While the chicken is cooking, chop up your strawberries and fresh basil. Toss with balsamic and olive oil, and place all of it on top of your chicken.

So you may be wondering what to serve as a side dish? I served mine on top of a bed of greens, and had a fantastic salad. I also spiralized some onions and cucumber for more crunch and texture. For the kids, they enjoyed the chicken with plain pasta, and my husband with some rice. Many options! Hope you all enjoy!

Strawberry Basil Chicken

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Strawberry Basil Chicken - Wholesomelicious

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Strawberry Basil Chicken is a simple weeknight dish bursting with tangy basil balsamic flavor! The entire dish comes together in less than 20 minutes, and one that is sure to please even the pickiest of eaters. [Standing on soapbox] Can we just take a moment here to recognize the sun that has finally decided to...

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Slow Cooker or Instant Pot Apricot Curry Chicken - Wholesomelicious

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Slow Cooker or Instant Pot Apricot Curry Chicken - Wholesomelicious

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Creamy coconut chicken curry lightly sweetened up with apricots and prepared in your slow cooker or Instant Pot for a simple dinner! Fresh basil, pistachios, and dried apricots finish off the dish with the right amount of texture.
I'm slow cookin my way through summer you guys. I mistakingly thought the summer would bring lazy days and more time for me to spend time in the kitchen creating elaborate meals for the family. Grilling up a ton of new dishes, spending time on our deck in nice weather, sounds wonderful doesn't it?

Boy was I wrong.

Summer has not been spent in my kitchen. Like at all. Most afternoons are spent at the pool, or outside somewhere doing fun things with the kids. Don't get me wrong, I'm enjoying it, but my cooking has taken a back seat. In fact, this past week, I don't think I decided what I was cooking for dinner until about 7pm most nights! The exception was the few times I decided to pull out the slow cooker, and this was one of the meals I created. The kids were asking for curry, but I wanted to give it a summer twist with apricots.

OMgoodness, we love it. Just to set the record straight about this being a summer dish, feel free to use apricot preserves in place of apricots when they aren't in season. But back to the curry.......

I love the earthy green curry taste with coconut milk, and the slight sweetness of apricots really makes this dish perfect! I whipped up a quick sauce in my food processor before throwing it all together in the slow cooker. The chicken shreds nicely after 4 hours. I served over cauliflower rice and topped with fresh basil, pistachios, and dried apricots.

It's just perfect you guys! And when it's too hot to heat up your skillet or oven, you can always trust the slow cooker to help you out in the summer. I even brought the leftovers to my kids' swim meet last week and everyone was way more interested in my dinner then the hot dogs that were selling at the concession stand. This is my way of telling you all, even in the busiest times when you want to hang outside at the pool, pack it with you! I am making a point this week to plan my dinners in advance and take them with us wherever we go.

Slow Cooker Apricot Curry Chicken

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Slow Cooker or Instant Pot Apricot Curry Chicken - Wholesomelicious

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Creamy coconut chicken curry lightly sweetened up with apricots and prepared in your slow cooker or Instant Pot for a simple dinner! Fresh basil, pistachios, and dried apricots finish off the dish with the right amount of texture. I'm slow cookin my way through summer you guys.

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Ground Turkey Taco Bowls with Cauliflower Spanish Rice - Wholesomelicious

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Ground Turkey Taco Bowls with Cauliflower Spanish Rice - Wholesomelicious

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These simple Ground Turkey Taco Bowls come together with cauliflower Spanish Rice and all of your favorite taco toppings! A wonderful and nutritious way to enjoy your tacos. Grain-free, Paleo, and Whole30 approved!
Hello Taco Tuesday, my favorite day of the week. You taste absolutely amazing a million different ways, but today we're talking about taco bowls. Because tortillas are sooooo 2016.......

Kidding.......Don't be mad taco people. I do love tortillas. But, ever since our round of Whole30, and eating this bowl of goodness every single Tuesday, I am pretty sure we can all agree that this form of tacos is just what we all need.

It's lighter, it's got a ton of flavor, and soooooo dang delicious. I've been using my Cauliflower Spanish Rice as a base for so many dishes. A true weekly staple in our house. Add it to the bottom of this flavorful ground turkey, some fresh tomatoes and cilantro, and avocado to make the best taco bowl ever.

The turkey taco meat is anything but ordinary. I've mixed up my favorite blend of spices, and added in some tomato paste and apple cider vinegar for the extra tang and flavor. I love to use ground turkey as a substitution for ground beef, but beef is also delicious. Feel free to change it up. Although I do have to mention, Costco sells 1.5lb packages of organic ground turkey for less than $8, which is an absolute steal! This makes ground turkey a weekly addition to our dinner rotation.

The kids will eat all the fun stuff, but just wrap it up in a tortilla. They don't really have any idea that the rice they eat is made from cauliflower. They just know it tastes delicious! Happy Taco Tuesday, and enjoy fixing up these bowls to please everyone!

Ground Turkey Taco Bowls with Cauliflower Spanish Rice

1. Begin by making the taco meat. You can make the cauliflower rice while the taco meat is cooking, or cook the cauliflower rice ahead of time. Heat a large skillet to medium heat. Once hot, add oil and onion. Let cook for 2-3 minutes, then add in your ground turkey or beef. Continue to stir so the meat cooks evenly.

2. While the meat is cooking, in a small bowl mix together all of your spices (chili powder through salt or chipotle powder). Once meat is no longer pink, add in your spices. Coat the meat with spices. Now mix in tomato paste, apple cider vinegar, and chicken broth. Bump up the heat just a tad and continue to mix everything until spices and liquid is evenly cooked. Reduce temperature to medium low. Let simmer for 3-5 minutes until most of the liquid is completely absorbed.

3. Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.

4. Heat up a large skillet to medium heat. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes.

5. Add in riced cauliflower, salt, and cumin. Stir around the veggie mixture to coat.

6. Add in tomato paste, then ¼ cup broth, and bump up heat to medium high. continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.

7. Assemble the cauliflower rice on the bottom, then top with taco meat. Add in all of your favorite toppings: tomatoes, avocados, green onion, cilantro, salsa, lettuce, cheese, etc.

*You can also use Trader Joe's frozen Organic Cauliflower in place of a large head of cauliflower. Follow the same instructions on heating.

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Ground Turkey Taco Bowls with Cauliflower Spanish Rice - Wholesomelicious

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These simple Ground Turkey Taco Bowls come together with cauliflower Spanish Rice and all of your favorite taco toppings! A wonderful and nutritious way to enjoy your tacos. Grain-free, Paleo, and Whole30 approved! Hello Taco Tuesday, my favorite day of the week. You taste absolutely amazing a million different ways, but today we're talking about...

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Curry Turkey Bites + Apricot-Ginger Sauce - Nom Nom Paleo®

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Curry Turkey Bites + Apricot-Ginger Sauce - Nom Nom Paleo®

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Contrary to popular belief, most of my best friends IRL aren't Paleo eaters. But who cares? I hang with a gal pal posse that meets for regularly scheduled meals and coffee dates to escape for an hour or two from our hectic schedules. These ladies help keep me sane, especially when I've been cooped up at home, cranking away on all things Nom Nom Paleo. Besides making me laugh every time we gab, my friends also keep me grounded in what "normal" folks want to eat. They've made clear that my Paleo-fied chocolate cake (a recipe that I'm testing for cookbook #2) passes their scrutiny, but they're totally not onboard with my offal-filled delights. Despite our dietary differences, though, we do agree that all recipes should be family-friendly, easy yet flavor-packed, and filled with protein and veggies. If the dish can be made ahead, freezable, and portable, all the better.

Today, I'm dedicating this recipe to my gluten-lovin' buddy and fellow posse member, Maria, who was thisclose to moving away with her family to the East Coast this summer. Luckily, fate intervened, and our "talking club" is intact for the foreseeable future. Inspired by a recent conversation about ground turkey-Maria's favorite protein-I experimented in the kitchen with different vegetable and spice combinations to come up with the perfect savory bite. If you're not a ground turkey super-fan like Maria, feel free to substitute ground chicken, pork, beef, bison, or lamb. (Heck, you can even throw in some ground hearts, too, if you're feeling extra Paleo.) The tangy and sweet dipping sauce makes the turkey bites taste even better, but make sure you find a jam that's sweetened with only fruit and isn't packed with other crazy ingredients.

(If you want to watch a replay of me cooking these live in my kitchen, check out this Facebook video.)

Now, who's ready to make these savory turkey "cookies"?
Makes 30 (2-inch diameter) patties & ¾ cup dipping sauce Ingredients Curry Turkey Bites

1 pound ground turkey (step away from the super low-fat stuff!)

2 cups (230 g) shredded sweet potato (about 1 large one)

1 cup (60 g) finely chopped Swiss chard leaves, loosely packed

1 large egg, whisked

1 teaspoon minced garlic

½ teaspoon ground ginger (fresh ginger may make the patties mushy!)

1 serrano pepper, seeded and minced (optional)

2 scallions, thinly sliced

1 tablespoon Indian curry powder

2 teaspoons kosher salt

Juice and zest from 1 lime

Apricot-Ginger Sauce Equipment Method
Preheat the oven to 400° F convection bake or 425° F non-convection bake with the rack in the middle position. Line two rimmed baking sheets with parchment paper and set aside.

In a large bowl, combine all the turkey bite ingredients: ground turkey, shredded sweet potatoes, chopped chard leaves, whisked egg...

...garlic, ginger, serrano pepper (if using), sliced scallions, curry powder...

...salt, and the zest and juice from one lime.

Yes, these patties are packed with vegetables.

Using your hands, mix all the ingredients together until well combined, but don't overwork the mixture.

You can check for seasoning by pinching off a bit of the meat mixture and frying up a tiny patty. Taste it, and adjust the seasoning as needed.

Scoop out heaping tablespoon balls and arrange them on the two lined baking sheets, making sure they sit about 2 inches apart.

Smoosh each ball with your fingers into ½-inch thick patties.

Cook one tray in the oven for 15 minutes or until browned on the edges and cooked through, rotating the tray at the midway point. Bake the second tray of patties the same way.

While the bites are baking, make the dipping sauce.

In a small saucepan, combine the coconut aminos, apricot jam...

...and fresh ginger.

Stir the sauce over medium heat until simmering.

Remove the pot from the heat, and add the freshly ground black pepper and lemon juice.

Serve the turkey bites with the dipping sauce.

Pro-tip: The cooked turkey bites can be stored in a sealed container in the fridge for up to a week or in the freezer for up to a month. I fry the frozen patties over medium heat with some melted ghee (about 2-3 minutes per side) and transport them in a nifty LunchBots Thermals to keep them warm until you're ready to nosh! It's the gift that keeps on giving.
Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
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Curry Turkey Bites + Apricot Ginger Sauce
Curry Turkey Bites Apricot-Ginger Sauce
Cuisine Whole30, Paleo, Gluten-free, Turkey

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Curry Turkey Bites + Apricot-Ginger Sauce - Nom Nom Paleo®

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Contrary to popular belief, most of my best friends IRL aren't Paleo eaters. But who cares? I hang with a gal pal posse that meets for regularly scheduled meals and coffee dates to escape for an hour or two from our hectic schedules.

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Whole 30 Jerk Chicken & Mango Avocado Salsa - A Saucy Kitchen

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Whole 30 Jerk Chicken & Mango Avocado Salsa - A Saucy Kitchen

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Whole 30 friendly Jerk Chicken with a simple mango & avocado salsa - sweet, spicy, and packed with flavor. Paleo & Gluten Free
Hey look! Another chicken dish that I actually like! How about that? But before I get on with sharing this jerk chicken recipe I just gotta say one thing....

Today marks two full years since I moved to England and next week will be my 2nd wedding anniversary. Which is really weird because I certainly don't feel like I'm an actual capital A Adult yet. And yet here I am.

I have so many thoughts about that, but perhaps the most pressing thought is: how the hell has it been two years already?!

I'm not sure at what point you stop feeling like you're out of the honeymoon phase of your marriage, but I certainly don't feel like that's the case with Mike and I. We literally spend all day everyday with each other and somehow we're still not sick of each other. Crazy, huh?

Mike's health was in such a poor state after we got married. It's really only been in the past six months or so that he's been consistently well. Ever since he got his Coeliac Disease diagnosis we've been able to address all of his health issues one at a time with much more clarity and understanding than before. It's been such a long process, but I feel like we're finally seeing the light at the end of the tunnel.

*Currently knocking on every wood surface available*

Now, these past two years have really flown by and to be honest that kind of bums me out. I just want the rest of my years to slow down a bit more because I just want to soak up as much time with my best friend as I can.

Ok. Sap over.

Now for some chicken!

Jerk Chicken & Mango Salsa

As far as recipe goes it's pretty simple and straight forward. Just throw your ingredients in a blender to create your marinade and let the chicken soak up all the flavor for a few hours. The only sweetener used in this recipe is a single date which makes this Whole 30 friendly. If you're looking for an entirely Whole 30 meal pair swap out the rice for a cauliflower rice and that's it. Depending on how long you marinate you chicken (if I'm being honest here sometimes I don't because I'm lazy and unorganized) then you can have dinner ready and served in under an hour. Aww yesss.
FACEBOOK | INSTAGRAM | PINTEREST Don't forget to #asaucykitchen on instagram if you try this jerk chicken I'd love to see what you make with it! You can also post your pictures to my facebook page!

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Whole 30 Jerk Chicken & Mango Avocado Salsa - A Saucy Kitchen

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Whole 30 friendly Jerk Chicken with a simple mango & avocado salsa - sweet, spicy, and packed with flavor. Paleo & Gluten Free Hey look! Another chicken dish that I actually like! How about that? But before I get on with sharing this jerk chicken recipe I just gotta say one thing....

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My Sister’s Phenomenal Grilled Green Chicken - Nom Nom Paleo®

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My Sister’s Phenomenal Grilled Green Chicken - Nom Nom Paleo®

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I've received many requests for a Paleo-friendly marinade so I went to my sister, the bestest chef I know, and begged her for a recipe.

After lots and lots of pestering (I'm a good whiner with years of practice), she relented and sent me a recipe for her go-to, Thai-inspired, herb-y green marinade. This marinade is PHENOMENAL and can be used on a wide variety of meats or as a tasty condiment. This recipe is idiot-proof.

(PRO TIP: Make a double batch. Cook ½ and freeze the other half. Check out this post to see how to do it!)

You HAVE to follow the jump 'cause you'll NEED this recipe in your repertoire...
Here's what I gathered to make enough grilled drumsticks to feed 4-6 people:

1 medium sweet onion, peeled and coarsely chopped (about 1 cup)

1 cup packed cilantro leaves and stems

1¼ cups packed basil leaves

¼ cup packed mint leaves

¼ cup Red Boat fish sauce

3 peeled garlic cloves

zest of 1 lime

plenty ground black pepper

1 teaspoon Aleppo pepper

2 tablespoons apple juice (or 1 teaspoon maple syrup if you're not on a Whole30)

Kosher salt

3 pounds of chicken drumsticks or thighs

Here's how I made it:
I gathered the ingredients...

... and made the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice into a high powered blender ...

...and pureed until smooth.

I tasted for seasoning and added salt to taste. Since I was using it as a marinade, I was more heavy-handed with the salt than I normally would be if it was used as a sauce.

I placed the chicken in a gallon-sized Ziploc bag...

...and poured the marinade over it.

I let the chicken marinate overnight (marinate for at least an hour and up to a day).

The next day, I took the chicken out of the fridge an hour before I was ready to grill it. (If you are baking the chicken, roast on a wire rack for ~35-45 minutes at 400 F. Start with skin-side down, and flip skin-side up at the 20 minute mark.)

The gas grill was set on high and after the chicken was placed on the grates, the temperature was immediately decreased to low.

The chicken was grilled for approximately 25 minutes (or until the internal temperature reached 165 F)...

...turning every 5-7 minutes. But be patient: Don't go and flip the bird (legs, that is) before they naturally release from the grill surface - otherwise, you'll leave a lot of tasty, crispy, marinated skin stuck on the grates!

I served the drumsticks with lime wedges.

You can make ahead and freeze the drumsticks by following these directions. Also, the marinade is great on EVERYTHING. Fiona's Phenomenal Fish Packets are just one example!

Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)

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My Sister's Phenomenal Grilled Green Chicken

Cuisine Paleo, Whole30, Gluten-free

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My Sister's Phenomenal Grilled Green Chicken - Nom Nom Paleo®

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I've received many requests for a Paleo-friendly marinade so I went to my sister, the bestest chef I know, and begged her for a recipe. After lots and lots of pestering (I'm a good whiner with years of practice), she relented and sent me a recipe for her go-to, Thai-inspired, herb-y green marinade.

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Lil-O, my picky younger son, recently anointed me with a lofty title: "The Queen of Being Good at Chicken." When I asked him why he felt I deserved such an honorific, he shrugged and told me that he loves my chicken dishes (like Cracklin' Chicken, Damn Fine Chicken, and Vietnamese Lemongrass Chicken). Of course, he was quick to add a caveat: "No offense, mom, but Po-Po's cooking is still a little better." No offense taken-I'm fine with taking second place to my mom.

I'm not sure I'm the queen of anything, but we certainly do love roasted chicken here at Nom Nom Paleo World Headquarters as evidenced by all the poultry dishes in my Recipe Index. To keep my boys happy, I'm always trying to come up with flavor-packed chicken recipes that deliver the most bang for the buck. After a recent meal at a local French bistro, I was reminded that Dijon-style mustard makes for a fantastic marinade base for chicken. But can a restaurant-quality mustard-marinaded chicken be made simply, and at home? How minimalist could I make the recipe?

After some experimentation, I came up with this 5-ingredient (not including salt) marinade, and it's pretty much the bee's knees. And after trying a bite, Lil-O confirmed that my new chicken-cooking royalty status remains safe. "For now," he added ominously.
Serves 4 Ingredients

¾ cup Dijon-style mustard (choose nightshade-free mustard if you have problems with nightshades, and if you're doing a Whole30, make sure it uses only compliant ingredients-brands like Annie's and Organicville are great)

¼ cup freshly squeezed orange juice

2 tablespoons avocado oil or extra virgin olive oil

6 garlic cloves, minced

2 teaspoons Diamond Crystal kosher salt

3 pounds chicken drumsticks

Minced Italian parsley and/or chives (optional)

Equipment Method
Combine the mustard, orange juice, olive oil, garlic, and salt in a large bowl.

Remember: the amount of salt is subjective. Adjust the amount to taste!

Mix well.

Add the chicken drumsticks, and mix well to coat. (Yes, boneless and skinless chicken will also work, but make sure to decrease the amount of cooking time.)

Personally, I recommend marinating the chicken in the morning, and cooking up the chicken in the evening-but the recipe works even if you have little or no time to marinate the bird legs.

If you're gonna marinate it ahead of time, cover the bowl with a silicone lid (my fave!) or plastic wrap, and keep it in the fridge for up to a day. (Don't leave the chicken in the marinade for more than a day, or the texture of the meat will turn a little mushy.)

When you're ready to roast the chicken, heat the oven to 425°F (or 400°F on convection mode) with the rack in the middle position. Definitely use the convection option if you've got it! The circulating hot air ensures even cooking and crispy skin.

Line a rimmed baking sheet with aluminum foil and place a stainless steel wire rack on top. Gently shake off the excess marinade and lay the chicken drumsticks in a single layer on the wire rack.

Roast in the oven for 20 minutes, and then flip the drumsticks over and rotate the tray 180 degrees.

Continue cooking for 20 minutes or until the skin is browned and the meat is cooked through (registering 165°F for dark meat and 150°F for white meat on an instant-read thermometer).

Feeling fancy? Roughly chop a handful of Italian parsley and/or chives, and sprinkle the herbs on top!
Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
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Orange Dijon Chicken

Cuisine French, Whole30, Paleo, Gluten-free, Chicken

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Lil-O, my picky younger son, recently anointed me with a lofty title: "The Queen of Being Good at Chicken." When I asked him why he felt I deserved such an honorific, he shrugged and told me that he loves my chicken dishes (like Cracklin' Chicken, Damn Fine Chicken, and Vietnamese Lemongrass Chicken).

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Yes, I said DAMN FINE CHICKEN.

Did that catch your attention? Good.

This recipe was inspired by David Lebovitz - whom I've already written about crushing on. I love his easy and delicious recipe for roast chicken with caramelized shallots, and this is my take on it. It's super simple and scrumptious - MAKE IT ALREADY!

I've prepared this dish a number of different ways (subbing in different alliums, vinegars, and fats) depending on what I have available in my pantry, and it always comes out wonderfully.
Here's how I made enough chicken to feed 6:

2 large shallots, minced**

3 Calçot onions or scallions, thinly sliced**

3 tablespoons sherry vinegar (or balsamic vinegar)

3 tablespoons extra virgin olive oil, avocado oil, melted ghee, coconut oil, etc.

1 tablespoon coconut aminos

1 tablespoon Red Boat fish sauce

Kosher salt

Freshly ground pepper

10 drumsticks or 8 chicken thighs

(**in place of the alliums, you can sub in 3 tablespoons of Penzeys Spices' Sunny Paris seasoning)
Here's how to make it:
Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl. Then, plop the chicken parts on top, and...

...use your hands to make sure the poultry is well-covered in marinade.

Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I'm going to be short on time (which is almost always), I marinate this dish in the morning - that way, the drumsticks'll be ready for me by the late afternoon, when I start preparing dinner.

When you're ready to cook, preheat the oven to 400 °F on convection bake (or 425 ° F non-convection). Arrange the chicken (skin-side down) in an oven-safe baking dish and pop it in the hot oven.

Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time. If you want to brown the skin some more, broil it for a few minutes.

Arrange the drumsticks on a platter and pour the cooking liquid over the chicken.

Simple and ridiculously good!

Still not sure how to make this dish? Watch the replay of me preparing this recipe on Facebook Live (recorded April 5, 2017 from my kitchen in Portland). There's even a cameo by my mother at the end!
Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
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Damn Fine Chicken

Cuisine Whole30, Paleo, Gluten-free, Chicken

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Yes, I said DAMN FINE CHICKEN. Did that catch your attention? Good. This recipe was inspired by David Lebovitz - whom I've already written about crushing on. I love his easy and delicious recipe for roast chicken with caramelized shallots, and this is my take on it.

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Copycat Chipotle Chicken Burrito Bowls [VIDEO] - Lexi's Clean Kitchen

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Copycat Chipotle Chicken Burrito Bowls [VIDEO] - Lexi's Clean Kitchen

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These Copycat Chipotle Chicken Burrito Bowls are the perfect low-carb, grain-free, dairy-free, and Whole30 compliant make ahead meal! Delicious Mexican cauliflower rice paired with homemade pico de gallo, avocado, and perfectly seasoned grilled chicken is meal prep perfection. Made in partnership with Shenandoah Valley Organic!

I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today's post! SVO is truly one of my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics.

On their website you can see where all of the farms are located, so you know just where your chicken was raised.

Their chicken is seriously amazing. You can literally taste the quality! Their business model is one that I love. It's a farmer focused one; created by farmers, for farmers. It was created this way to provide the highest quality organic chicken at an affordable price while encouraging healthy eating and cultural awareness.

These burrito bowls are a game changer. An amazing chipotle crema, fresh pico de gallo, marinated chicken, and all the fixins'!

Plus, this Mexican-style cauliflower rice is AMAZING.

Copycat Chipotle Chicken Burrito Bowls

Ingredients

Wet Rub

2 tablespoons extra virgin olive oil

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 pound boneless skinless chicken breast

Pico De Gallo

1 jalapeño, diced

1 red onion, diced

3 ripe tomatos, diced

2 tablespoons cilantro, roughly chopped

1 lime, juiced

Mexican Cauliflower Rice

1 12-ounce bag cauliflower rice, or one head cauliflower

1/2 teaspoon onion powder

1/2 teaspoon garlic powder, more to taste

1/2 teaspoon sea salt, more to taste

1/2 teaspoon black pepper, more to taste

1 tablespoon tomato paste

1/2 teaspoon cumin

1 teaspoon paprika

1/4 teaspoon cayenne powder

Scallions, sliced for garnish

Chipotle Crema

1/3 cup mayo

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon ground cumin

1/2 teaspoon sea Salt

1/2 teaspoon pepper

1 lime squeezed, more to taste

Sautéed Peppers &amp

Directions

1. Pat chicken dry and season generously with salt and pepper. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub.
2. Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through.
3. While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add in cauli rice and the rest of the ingredients and saute for 5-8 minutes, until the cauliflower is cooked through. Take off heat and set aside. Taste and adjust seasoning as needed.
4. Once chicken is cooked through, let cool, dice and set aside until ready to eat.
5. In a separate medium skillet, heat 1 tablespoon extra virgin olive oil. Add in sliced onions and peppers. Saute until onions begin to caramelize, about 8 minutes. Take off heat and set aside.
6. Add pico de gallo ingredients to a medium mixing bowl and stir until well combined. Set aside until ready to eat.
7. Add chipotle crema ingredients to a small mixing bowl and whisk until well combined.
8. Assemble bowl: Place cauliflower rice on the bottom, top with grilled chicken, sauted onions and peppers, black beans if using, pico de gallo, scallions, and a drizzle of chipotle crema.

Recipe Notes

*This is a great meal prep item! Prep all of the ingredients the day before, and then simple assemble the bowl when ready to eat! Simply omit beans and cheese for whole30!

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

This post is sponsored by Shenandoah Valley Organic! All opinions are always 100% my own.

Dairy Free, burrito, chicken burrito bowl, chipotle burrito bowl, copycat chipotle, gluten free, meal prep, organic, pasture raised chicken, Shenandoah Valley Organic Egg-Free, Game Day Eats, Gluten Free, Low Carb, Low or No Sugar, Main Dishes, Meal Prep, Nut-Free, Paleo-Friendly, Spring, Summer, Whole30

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Copycat Chipotle Chicken Burrito Bowls [VIDEO] - Lexi's Clean Kitchen

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These Copycat Chipotle Chicken Burrito Bowls are the perfect low-carb, grain-free, dairy-free, and Whole30 compliant make ahead meal! Delicious Mexican cauliflower rice paired with homemade pico de gallo, avocado, and perfectly seasoned grilled chicken is meal prep perfection. Made in partnership with Shenandoah Valley Organic!

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Creamy Chicken Spinach Artichoke Dip {Paleo, Whole30, Dairy-Free} | The Paleo Running Momma

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Creamy Chicken Spinach Artichoke Dip {Paleo, Whole30, Dairy-Free} | The Paleo Running Momma

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This creamy hot spinach artichoke dip has shredded chicken for extra protein, so you can easily make it part of a healthy paleo or Whole30 meal! Perfect with veggies, over a baked potato or with sweet potato toast. Dairy free, paleo, Whole30 compliant, low carb and keto friendly.
I hope I'm not the only spinach-artichoke obsessed gal in the room right now.

Figuratively speaking, of course, since as I'm typing this the only other person in the room with me is my son, who's neither a gal nor obsessed with spinach- anything by any means.

But if you've stumbled upon this post, I have to think you're into the savory, creamy deliciousness of spinach artichoke dip. And just you wait - it gets so much better than that!

Way back in the day, I used to make a super cheesy (like with 4 types of cheese!) baked spinach artichoke dip. Then, last year, I decided it was finally time to test out a paleo and Whole30 version, since the old 4-cheese one probably wouldn't ever be made again.

So, I came up with this version (it involves bacon) and was pleasantly surprised at how "cheesy" it tasted without any dairy at all! Pretty amazing, I will say.

In fact, I loved it so much that I decided create a vegan AND Whole30 spinach artichoke twice baked potato. I'm fully devoted to dairy-free spinach artichoke creations now and there's no need to turn back!

This time around I was craving something with a bit more protein, something that could really be almost a meal along with some extra veggies, a potato or sweet potato - you get the picture!

I considered making spinach artichoke chicken thighs (and still may do that!) but decided on something with just as much protein but more versatile - a dip. Or topping, or whatever you want it to be, really.

This creamy chicken spinach artichoke dip is pretty perfect however you decide to serve it. When I made it for the first time, I had a bunch of green plantains and decided that my Whole30 tostones would make the perfect "vehicle" for the dip.

Holy cow - so delicious! Since I had plenty of leftovers after shooting the photos, I tried it over a baked potato, sweet potato toast, and even just by itself over the next couple of days. No complaints here!

Even Adam (husband) who claims not to actually like spinach or artichokes, really enjoyed this dip. And seriously - with the seasoned cooked chicken, onions and garlic, creaminess from the coconut cream and homemade mayo, PLUS an extra cheesy kick from nutritional yeast? Let's just say it all comes together as deliciously as possible.

As a side note - I highly recommend using homemade mayo for this one (rather than store bought paleo mayo) since the flavor is so much better this way. And, another side note - even if you're a coconut hater, you really don't taste the coconut cream here, since the other flavors overpower any hints of coconut.

I hope you're ready to make this - it's easier and quicker than you might think! And, the rewards will speak for themselves after the first bite. Let's go!

Creamy Chicken Spinach Artichoke Dip {Paleo, Whole30, Dairy-Free}

Creamy Chicken Spinach Artichoke Dip {Paleo, Whole30, Dairy-Free}

What I Used To Make My Chicken Spinach Artichoke Dip:

Want More Whole30 Appetizers and Dips? Try One of These!
Paleo Tostones with Avocado Ranch Dip Crispy Garlic Smashed Potatoes with Easy Aioli Creamy Baked Spinach Artichoke Dip Baked French Fries with Chipotle Ranch Dip Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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Creamy Chicken Spinach Artichoke Dip {Paleo, Whole30, Dairy-Free} | The Paleo Running Momma

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This creamy hot spinach artichoke dip has shredded chicken for extra protein, so you can easily make it part of a healthy paleo or Whole30 meal! Perfect with veggies, over a baked potato or with sweet potato toast. Dairy free, paleo, Whole30 compliant, low carb and keto friendly.

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Crispy Paleo Chicken with Creamy Mushroom Sauce {Whole30, Keto} | The Paleo Running Momma

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Crispy Paleo Chicken with Creamy Mushroom Sauce {Whole30, Keto} | The Paleo Running Momma

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This crispy paleo chicken with creamy mushroom sauce is made all in one skillet, packed with flavor, dairy free, paleo, keto and Whole30 compliant! Seasoned crispy skinned chicken thighs with a dairy free mushroom sauce that's perfect over cauliflower rice or with roasted and veggies.
Crispy seasoned chicken and creamy mushroom sauce - yes - it's totally possible while doing the Whole30!

When I first started paleo, I honestly had no idea how to make this sort of meal work out. When I thought of chicken, I pictured it sitting next to a few boring steamed veggies and felt, well, bored. And completely uninspired to actually eat!

It took me awhile, but, I've since figured out how to make paleo and Whole30 compliant, dairy free sauces that are creamy and flavorful just like (or almost like!) those traditional sauces containing heavy cream and cheese.

To begin, you'll have to embrace a few Whole30 truths. First, full fat coconut milk is your friend. And no, combined with the right balance of ingredients it truly does NOT taste like coconut! I say this because it's one of the most popular questions I receive from coconut-haters 🙂

Second, don't be afraid to thicken your sauces with tapioca or arrowroot flour. These flours (along with almond and coconut) are Whole30 compliant for dredging and thickening, though not for baking or trying to replicate dessert.

It takes a bit of practice to work with these thickeners to get the right texture for your sauces, but the results are very satisfying! This mushroom sauce only needed a bit of arrowroot starch to thicken it enough for my tastes.

Third, a little bit of Whole30 compliant mustard goes a long way for flavor (and helps to mask the coconut too!) I use mustard in nearly all of my dairy-free sauce recipes and it never disappoints! And on the subject of flavor, organic ghee (clarified butter) adds great flavor to gravies and sauces as well.

Moving away from the sauce, let's talk about the actual chicken now! I tend to lean toward boneless skinless chicken thighs for many recipes, since they cook quickly, get crispy, and don't dry out.

For this one though, I was craving the seasoned crispy chicken skin that you can only get with, well, skin-on chicken! It does make the recipe a bit more time consuming, so if you know you'll be short on time to cook, subbing with boneless chicken thighs is fine. They won't be as crispy but they'll bake for less time, and still have tons of flavor and juiciness.

The recipe itself is very straightforward, and everything is cooked in one skillet for less cleaning up afterwards (YES!) The chicken is seasoned, browned in ghee, then set aside while you cook the onions, mushrooms and garlic.

The chicken then bakes with the mushroom mixture and broth until done, then you make the sauce on the stovetop right in the skillet (it's quick!) before serving everything together.

To keep it low carb and keto, you can serve it with a green salad or over cauliflower rice, roasted brussels sprouts or your favorite cooked greens. If carbs aren't an issue, it's also delicious with a side of roasted potatoes or sweet potatoes! I hope you're ready to cook (and eat!) - let's go!

Crispy Paleo Chicken with Creamy Mushroom Sauce {Whole30, Keto}

Crispy Paleo Chicken with Creamy Mushroom Sauce {Whole30, Keto}

What I Used to Make My Crispy Paleo Chicken with Creamy Mushroom Sauce:

Want More Whole30 Chicken Recipes? Try One of These!
One-Pan Bacon Wrapped Chicken One-Pan Lemon Garlic Chicken Crispy "Breaded" Chicken Cutlets Slow Cooker White Chicken Chili with White Sweet Potatoes Creamy Chicken with Bacon and Brussels Sprouts Creamy Chicken Mushroom Soup with Kale Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Crispy Paleo Chicken with Creamy Mushroom Sauce {Whole30, Keto} | The Paleo Running Momma

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This crispy paleo chicken with creamy mushroom sauce is made all in one skillet, packed with flavor, dairy free, paleo, keto and Whole30 compliant! Seasoned crispy skinned chicken thighs with a dairy free mushroom sauce that's perfect over cauliflower rice or with roasted and veggies.

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Chicken Fajita Soup - Low Carb, Paleo, Gluten Free

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Chicken Fajita Soup - Low Carb, Paleo, Gluten Free

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Peace Love and Low carb LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Chicken Fajita Soup - All the flavors of sizzling fajitas, but it a warm and comforting low carb soup.

Soups, soups and more soups. I have so many different low carb soup recipes on my site. I am a year round soup eater. It doesn't matter if the weather is warm or cold, soup always sounds good to me. This low carb Chicken Fajita Soup has all the flavors of sizzling fajitas, but it a warm and comforting low carb soup. The slow cooker soup recipe is wonderful topped with some fresh chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.

CHECK OUT A FEW OF MY OTHER FAVORITE LOW CARB SOUPS AND STEWS:

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Chicken Fajita Soup - Low Carb, Paleo, Gluten Free

Ingredients

1 1/2 lbs chicken breast

32 oz chicken stock

14.5 oz can diced tomatoes

1 medium yellow bell pepper, diced

1 medium orange bell pepper, diced

1 medium onion, diced

6 oz mushrooms, thinly sliced

4 large cloves garlic, minced

4 tbsp Taco Seasoning (get recipe here)

2 tbsp fresh cilantro, chopped

2 tsp sea salt, more to taste

Directions

1. Heat slow cooker on low setting.

2. Add all ingredients to slow cooker, cover and cook on low for 6 hours.

3. Using two forks, shred the chicken breasts. They should come apart very easily. Cover and cook 1 additional hour.

by Peace Love and Low Carb

Recipe Notes

Per Serving - Calories: 73 | Fat: 1.5g | Protein: 12g | Net Carbs: 4g

***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***

***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***

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Chicken Fajita Soup - Low Carb, Paleo, Gluten Free

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Chicken Fajita Soup - All the flavors of sizzling fajitas, but it a warm and comforting low carb soup. Soups, soups and more soups. I have so many different low carb soup recipes on my site. I am a year round soup eater.

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Bacon Ranch Chicken Crust Pizza - Keto & Gluten Free | Low Carb Yum

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Bacon Ranch Chicken Crust Pizza - Keto & Gluten Free | Low Carb Yum

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This post may be sponsored or contain affiliate links. We may earn money from purchases made through links mentioned in this post, but all opinions are our own. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliates sites. A tasty low carb gluten free bacon ranch chicken crust pizza that's super simple to make. It uses a near zero carb pizza crust made from ground meat.
I've been wanting to try a chicken pizza crust for a while now. I got the first taste of it with the popular low carb pizza made by the Real Good Pizza company.

If you haven't tried that low carb frozen pizza, I urge you to give it a try. It's available in stores across the United States and just recently became available at Kroger stores

However, if you don't have a store that sells it locally, you can make a chicken crust pizza yourself. You just need to mix up some ground chicken with cheese and spices.

I bought my chicken already ground up. But, you can easily do that yourself in a meat grinder or food processor. And, you can use chicken thigh and or breast meat.

Because the it's made with meat, this is practically a zero carb pizza crust. It's very similar to a meatza pizza which is made from ground beet.

Rather than put the usual red sauce on this chicken pizza crust, I used ranch dressing. Then, I topped it off with bacon and tomato along with shredded mozzarella.

Pre-shredded mozzarella contains starch so I grated a block of whole mozzarella cheese myself. And, I made the ranch dressing myself so I knew there weren't any funky ingredients.

You won't believe how easy it is to whip up this bacon ranch chicken crust pizza. And, the crust is flourless so it's lower in carbs than the popular Fat Head one.

In fact, this chicken pizza crust is made very similar to the Fat Head dough. The real difference is that ground chicken is used instead of almond flour.

So, if you are looking for a near zero low carb pizza crust, definitely give this meat based one a try. I'd rather use my carbs for low carb veggie toppings.

When making the crust, I do recommend baking it on a sheet of parchment paper. The reason is so that you can flip it and have a nicely browned bottom after adding the toppings.

I used two sheets of parchment paper to make this bacon ranch chicken crust pizza. One on the bottom and one on top to roll it out.

If you prefer, you can top the chicken pizza crust off with regular red pizza sauce or use white pizza sauce. And, feel free to add your own toppings.

Although I haven't tried it yet, I bet you can even freeze the cooked pizza crust to use later. I love having read to go low carb foods in my freezer for those days I don't have time to cook.

Have you tried pizza crust made with chicken? How do you like to top off your low carb pizza?

How to make a low carb pizza crust with ground chicken

Bacon Ranch Chicken Crust Pizza Recipe

Bacon Ranch Chicken Crust Pizza

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Bacon Ranch Chicken Crust Pizza - Keto & Gluten Free

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This post may be sponsored or contain affiliate links. We may earn money from purchases made through links mentioned in this post, but all opinions are our own. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliates sites.

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Paleo Chicken Salad with Bacon & Green Onion

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Paleo Chicken Salad with Bacon & Green Onion

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A delicious and healthy chicken salad made with homemade mayo, this Paleo Chicken Salad with Bacon and Scallions packs tons of flavor and nutrition for a make ahead lunch, or to serve family and friends for any occasion! It's soy free, dairy free and completely Paleo and Whole30 friendly.
Isn't chicken salad just the best?! It's something I remember eating for the first time and thinking there must be so much out there in the world waiting for me to discover (I was 7 maybe). I could say the same for bacon, and one of my favorite pre-paleo ways to eat chicken salad was on a huge everything bagel with bacon! Most things are just more awesome with bacon, don't you think?

And like so many other things, chicken salad is just better with bacon plus some garlic and onion flavors thrown in there too. And since I don't eat it on gi-normously big-as-my-head everything bagels anymore, I had to find a way to make a competitive version. This is it! Here it is, in perfect paleo awesomeness must-be-in-my-life-at-all-times-or-else-I-quit fashion - Paleo Chicken Salad with Bacon, Scallions, and homemade mayo!

This recipe may look like it has a bunch of steps, but you don't have to do them all at once. I usually make this throughout the day, doing each step when I have a minute and then packing it in lunches or tossing it in the fridge for whenever the mood hits.

Serve it over a green salad, or wrap in lettuce to make it pretty. Or, don't take my advice because I've never produced a successful anything wrapped in lettuce. There is definitely an art to lettuce-wrapping that I'm not sure I'll ever master. Just eat it however you want and I'll quiet down over here!

Just a side note, this involves homemade mayo - which I make in minutes with this Immersion Hand Blender . It has totally changed Paleo for me since so many of my sauces and dressings are based on this mayo. It's insanely easy to make and incredibly delicious - not like store bought mayo at all. You get a huge bang for your buck on this one for sure! Okay, now for the recipe:

Paleo Chicken Salad with Bacon and Scallions {Whole30}

Bacon Scallion Chicken Salad

Homemade from-scratch chicken salad made with homemade mayo, bacon and green onions that is soy free, dairy free and completely Paleo and Whole30 friendly.

1. Take your bacon and chop into bite size pieces. Brown the bacon in a large saute pan over med-hi heat until crisp.

2. Remove bacon from pan and set aside to drain on paper towels, leaving the rendered fat in the pan.

3. Pound the chicken breasts to 1/2 inch thickness or cut them in half so each piece is 1/2 inch thick.

4. Turn the heat down to med. Sprinkle the chicken breasts with garlic (if using), salt and pepper and put in the pan with bacon fat. Cook about 2-3 minutes on each side or until the inside is no longer pink.

5. Put the chicken in a large bowl, cover and refrigerate until cool. If you haven't made your mayo yet, now is the time!

6. When the chicken has cooled down, chop roughly into bite size pieces, and in a large bowl, toss together with the bacon, scallions, and mayo. Mix to fully combine.

7. Taste and add salt/pepper if needed. Serve right away or snap a pic for Instagram before you shove the entire bowl in your face. Oh yes, you will!

Bacon Scallion Chicken Salad

* Percent Daily Values are based on a 2000 calorie diet.
You will love this - I promise - go ahead and try it! Want more Whole30 and Paleo lunch options? Try one of these! Paleo Chipotle Chicken Salad {Whole30} Paleo Tuna Salad with Bacon and Chipotle Aioli Paleo Buffalo Ranch Chicken Cobb Salad

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Paleo Chicken Salad with Bacon & Green Onion

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A delicious and healthy chicken salad made with homemade mayo, this Paleo Chicken Salad with Bacon and Scallions packs tons of flavor and nutrition for a make ahead lunch, or to serve family and friends for any occasion! It's soy free, dairy free and completely Paleo and Whole30 friendly.

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One-Pan Paleo Bacon Wrapped Chicken {Whole30}

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One-Pan Paleo Bacon Wrapped Chicken {Whole30}

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This Crispy One-Pan Paleo Bacon Wrapped Chicken is an easy dinner that's perfect for a weeknight! It's Whole30 friendly, packed with flavor, super filling and comforting, and great with your favorite veggies and potatoes. Kids love it too!
We are taking a step into my personal dinner world right now. Where the goal (with 3 kids you think this way) is simple - make food that's easy and everyone eats. And, oh right, let's make it Paleo, too. So no pasta with butter, no easy mac, no hamburger helper (hmmm...that one I might need to think about making over.) Even if I'd be happy eating, say, this breakfast for dinner at least 5 nights per week, I have other people to think about. Little people with big opinions on which foods they'll accept into their lives. Plus a husband who still asks me if something is Paleo when he actually likes it. In other words, I have high maintenance eaters in my house. Doesn't everyone?
So, we cheat. That's right - CHEAT! Because I'm tired, because my ego can't take another dinner rejection, and because really, I can be a picky eater, too. There, I said it! Especially when I'm tired and just want comfort food.

Except, this Paleo bacon wrapped chicken isn't cheating - it's just making simple and delicious comfort food because we can! The real secret of my dinner-world is that I mostly cook what I want to eat. Besides, it's easier to face rejection of any kind when you're happy and satisfied with your own choices in life, don't you think?

So, crispy chicken thighs wrapped in bacon, it is! One pan, (I recommend a large cast iron one for this recipe) 20 minutes, and it goes with everything! A few simple spices and the perfect method to get everything nice and crispy makes this one a favorite over here. Believe me, I love chicken nuggets and chicken tenders just like any 7 year old, but, they're messy to prep, cook, and not an everyday thing for us. This Paleo bacon wrapped chicken really can be an everyday thing, and works really well for leftovers for the next day too!

If you're doing Whole30 or otherwise prefer sugar-free bacon, the pork bacon from U.S. Wellness Meats is insanely delicious. Really - we've been eating it for 3 years and whenever we run out, nothing else seems to measure up - it's amazing!

I like serving this chicken with simple roasted potatoes and a salad or veggies. If you're crunched for time, you can bake a few potatoes or sweet potatoes ahead of time and simply heat them in the oven along with the chicken. Boom! You have a meal from start to finish in 20 minutes. That's often the only time I have for get dinner ready most nights! Let me know what you think - let's cook!

One-Pan Paleo Bacon Wrapped Chicken {Whole30}

One-Pan Crispy Paleo Bacon Wrapped Chicken {Whole30}

Tools I Used for My Paleo Bacon Wrapped Chicken:

Want more easy Paleo dinner ideas? Try one of these!
Chorizo Sweet Potato Chili Easy Paleo Meatloaf Pan Fried Italian Style Meatballs Slow Cooker Meatballs in Marinara Sauce
Tell Me!
What are your "dinner goals"? Do you cook what you want, what your family wants, or a mix? Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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One-Pan Paleo Bacon Wrapped Chicken {Whole30}

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This Crispy One-Pan Paleo Bacon Wrapped Chicken is an easy dinner that's perfect for a weeknight! It's Whole30 friendly, packed with flavor, super filling and comforting, and great with your favorite veggies and potatoes. Kids love it too! We are taking a step into my personal dinner world right now.

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Roasted Garlic Chicken Salad - Little Bits of...

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Roasted Garlic Chicken Salad - Little Bits of...

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I am SO excited for this new year to start and to get this Whole30 challenge underway. I am already trying to prepare for this "carb flu" everyone talks about as the last few days have been spent in the mountains with my hubby drinking wine and eating Triscuits. I feel super prepared though as I have started making most of our dinners whole30 over the last couple weeks. I made this chicken salad after I made this Roasted Garlic Mayo and OH MAN. So full of flavor and just gets better everyday in the fridge. I brought this down to my parents house after I made it and my mom raved! She, as well as my sisters & hopefully all of our hubbies will be taking on the challenge together! I am overjoyed that they have jumped on this train with me and the support with be crucial for all of us. I have made the first weeks meal plan for Matt and I and shared it with my fam. If it all goes well, I will share them here once this thing is over!

Back to this chicken salad. It is the perfect source of protein and healthy fats and I enjoyed it in little bell pepper cups! I think I will also be eating it out of lettuce wraps with an apple on the side for the perfect lunch. If you are doing whole 30 this month too, let me know! We can do this!

Here is the bulk of what we are working with.

Perfectly flavored and delish!

Bell pepper cups are totally a thing...

Pin it!

Roasted Garlic Chicken Salad

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Roasted Garlic Chicken Salad - Little Bits of...

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I am SO excited for this new year to start and to get this Whole30 challenge underway. I am already trying to prepare for this "carb flu" everyone talks about as the last few days have been spent in the mountains with my hubby drinking wine and eating Triscuits.

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Zucchini & Sweet Potato Latkes | I Breathe I'm Hungry

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Zucchini & Sweet Potato Latkes | I Breathe I'm Hungry

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Before I get to the yummy latkes recipe, I just have a few updates for you...

First, my microwave crisis is over thanks to my generous in-laws who surprised me with a new one this week. They were already the best in-laws ever, but this definitely edges them into in-law super star status! Thanks so much guys, love you bunches! But no, I won't be popping out another grandchild for you anytime soon - there is a limit to what I'm willing to do to show my gratitude! ;) XO

Second, a quick update on my Whole 30 experience as we near the halfway point. I feel like I'm finally over the detox symptoms, which were not fun but also not horrible. I noticed this morning that the whites of my eyes are super clear and bright which is cool. My skin looks great, and with a few exceptions I generally have plenty of energy. The stiffness in my hands is still there but is much less noticeable and I hope that over time it will continue to dissipate. Also, I dropped 5 pounds in the first week - I know you aren't supposed to weigh yourself but what can I say, I'm a rebel like that!

Honestly, I thought I would have lots more to talk about regarding the Whole 30 this month - detox symptoms, cheese withdrawals, chocolate withdrawals, bourbon withdrawals, cheese withdrawals (oh did I mention that one already!?), but I really haven't missed anything as much as I thought. The Whole 30 has been kind of a non-issue for me actually. I'm feeling the benefits, but it hasn't affected my eating patterns that much. I'm definitely enjoying eating a little more carbs in the form of fruit and sweet potatoes, and maybe that's why I'm not really missing the other stuff! I hope you guys are also having a relatively easy time of it. I would love to hear about your experiences so far this month! What was hard, what unexpected benefits are you experiencing, would you do it again, etc.

And now finally, we get to this delicious latke recipe that is totally Whole 30 compliant! These were easy to make and SO tasty! Crispy on the outside and sweet and slightly starchy on the inside, they went great with a poached egg for my breakfast. These latkes would also go great as a dinner side dish to pretty much any meat or poultry. It's a great way to sneak some extra veggies into your kids menu - my five year old even liked them!

Zucchini & Sweet Potato Latkes

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Zucchini & Sweet Potato Latkes | I Breathe I'm Hungry

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Before I get to the yummy latkes recipe, I just have a few updates for you... First, my microwave crisis is over thanks to my generous in-laws who surprised me with a new one this week. They were already the best in-laws ever, but this definitely edges them into in-law super star status!

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Tomato, Bacon and Arugula Quiche with Sweet Potato Crust - The Freckled Foodie

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Tomato, Bacon and Arugula Quiche with Sweet Potato Crust - The Freckled Foodie

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I feel like a bad, bad paleo blogger. Well, at least this weekend I was. I spent the entire weekend devouring all sorts of non-paleo things. Want to hear what they were? (Don't judge...) Frozen sausage pizza, peanut butter filled pretzel bites, all sorts of chips, LOTS of alcoholic beverages, half a blueberry bagel with honey nut cream cheese, a few bites of deli potato salad, and AMAZING sweets from my lovely cousin, Germaine for her sister, Katie's wedding shower including: lavender ice cream, chocolate mousse, french macarons (strawberry, lavender, and caramel), and cupcakes with buttercream! See the loveliness?

Hear me out. I spent the entire weekend in Wisconsin at a cabin to celebrate my friend's bachelorette party and then drove back for a couple hours for my cousin's wedding shower. I knew going in it would be really hard to stick to 100% paleo so I decided to relax about it. I hardly ever eat ANY grains or dairy but I didn't want to sweat it and just wanted to have a great time with wonderful ladies. So, that's exactly what I did!

So now I am sitting at home, feeling the most bloated and uncomfortable I have felt since I started my first Whole30 back on October 1st and am SO ready to get back on the 100% paleo train. I really like that train, it's my favorite. I might actually try to be the conductor of said train for the next several weeks since it is nearing bikini season and I don't want to be pasty white and bloated. Am I right?

My first line of business was to make a quiche with my farm fresh eggs since after seeing this beauty on Iowa Girl Eats last week I haven't been able to stop thinking about it! I was inspired, and after missing my typical 3 eggs/morning routine this weekend I needed some eggies for dinner tonight. What transpired was the most wonderful quiche I have ever made, and a wonderfully satisfied tummy. Best part? The Dr. who HATES sweet potatoes even really liked it! Woo hooooo

FYI - white sweet potatoes are a less sweet variety and are awesome for savory recipes so the sweetness doesn't overpower the rest of the flavors. I highly recommend using white ones for this quiche if you can get them!

Helpful hint*** Instead of chopping raw bacon (because its not super easy) try cutting it up into smaller pieces using your kitchen shears, that's what I do!

Helpful Hint #2*** Watch your crust carefully so it doesn't burn on the edges. Don't be like me 🙂

Helpful hint #3*** Although it smells amazing and looks delish, wait 10 or 15 minutes to cut it because it needs to set up a bit more. Don't make that mistake or your slices won't be pretty!

That's all for now, but COME BACK TOMORROW because there is gonna be a super ridiculously awesome announcement that I JUST CAN'T CONTAIN MY EXCITEMENT FOR! Sorry for yelling 😀

Sweet Potatoes and Smiles,

The Freckled Foodie

Related posts:

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Tomato, Bacon and Arugula Quiche with Sweet Potato Crust - The Freckled Foodie

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I feel like a bad, bad paleo blogger. Well, at least this weekend I was. I spent the entire weekend devouring all sorts of non-paleo things. Want to hear what they were? (Don't judge...)

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(Paleo) Recipe Week Day 1: Spaghetti Squash Stir Fry - The Petite Professional

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(Paleo) Recipe Week Day 1: Spaghetti Squash Stir Fry - The Petite Professional

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Now that your fridges and pantries are all stocked with yesterday's short & sweet grocery list, it's time to get cooking! The versatility of this dish makes it one of my go-tos. You can add any veggies you'd like to this dish, and if you want to top it with avocado or a fried egg, I won't hate on ya.

Let's get into the recipe!

(Paleo) Recipe Week Day 1: Spaghetti Squash Stir Fry

1/2 tablespoon avocado oil (or your cooking oil of choice)

1/4 cup diced onion

1/2 carrot, chopped

1/3 cup sliced bell pepper

1/2 cup sliced mushrooms

1 teaspoon garlic powder

3-4 ounces ground chicken

1/2 cooked spaghetti squash

1-2 tablespoons coconut aminos

salt & pepper to taste

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(Paleo) Recipe Week Day 1: Spaghetti Squash Stir Fry

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Now that your fridges and pantries are all stocked with yesterday's short & sweet grocery list, it's time to get cooking! The versatility of this dish makes it one of my go-tos. You can add any veggies you'd like to this dish, and if you want to top it with avocado or a fried egg,...

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For this holiday season, I'm going the more simpler route with my breakfast and creating a recipe with the breakfast combo I love the most: eggs, potatoes, and avocado. Somehow these cute little nests seem much more fancier, although they are so simple! My whole family can enjoy for Christmas, and I won't have to worry about spending too much time in the kitchen.

Since my first round of Whole30, I fell in love with a breakfast of eggs, potatoes, and avocado. This requires quite a bit of work that I don't always have time for on a busy morning. So to enjoy this little combo, I've created these amazing little bird's nest muffins. Grated potatoes get crispified in the oven, and then we add in an entire egg to bake for 12 minutes.

12 minutes for the most delicious, perfect, runny, and glorious egg.

Like your eggs a little more cooked? No worries! You can bake for 15 minutes to get a "hard boiled" type egg, or even whisk the eggs before dropping them on top of potatoes for a scrambled texture.

You'll absolutely love the three layered texture going on in this breakfast. Besides the runny egg, my favorite part is the avocado topping. It tastes incredibly delicious with eggs and crunchy potatoes!

I recently discovered Simply Avocado, a new line of pure, wholesome avocado dips and spreads by the makers of Wholly guacamole (my favorite!). Simply Avocado is made with real, hand-scooped Hass avocados with just 4 ingredients or less. They make the best topping for eggs or would make a fabulous avocado toast! I love it because during these winter months, it's sometimes difficult to find perfectly ripe avocados. Simply Avocado is always ripe and ready to eat year round! It currently comes in two different flavors: Sea Salt or Garlic and Herb. I used the Sea Salt for these bird's nest eggs.

In case you were wondering, I am able to refrigerate these and enjoy throughout the week. The yolk still stays soft when re-heated (although not quite as runny), and they are a perfect grab and go breakfast!

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These Eggs in Potato Nests are sponsored by my friends at Simply Avocado. Freshly grated potatoes create a nest for eggs to be baked, and are topped with avocado and cilantro! This simple breakfast makes a delicious brunch item for holiday entertaining, or is perfect to enjoy throughout the week.

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Loaded Taco Sweet Potato Skillet {Paleo, Whole30} | The Paleo Running Momma

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Loaded Taco Sweet Potato Skillet {Paleo, Whole30} | The Paleo Running Momma

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This taco sweet potato skillet is loaded with spicy ground beef, peppers and onions, jalapeños, salsa, avocado and chipotle ranch plus any and all of your favorite toppings! Try a crispy fried egg and crumbled bacon for brunch heaven! Paleo and Whole30 compliant.
Ever since I started my first Whole30 back in 2013, sweet potato skillets have been essential.

I don't think a day has gone by that at least one of my meals (and sometimes, all 3) involve skillet sweet potatoes.

See, back then, white potatoes were a "no" for Whole30, and, I didn't figure out what a plantain was until a few months into paleo. Since I was marathon training back then and needed my carbs, that meant sweet potatoes were "the carb" for me.

And bananas, I guess, but those aren't quite as fun in my opinion 😉

Anyway, I've really never given up my love for sweet potato skillets. I still make one for myself almost every morning with kale and either sausage or bacon. When it's not sweet potatoes, it's plantains - my other go-to.

I then proceed to burn my mouth every single morning because I eat right out of the hot cast iron skillet without waiting. Old habits, I guess. Even still, I'm pretty sure if I had to choose my "last meal" it would involve some sort of sweet potato skillet.

Especially if I was being asked to cook said last meal myself - a sweet potato skillet is the biggest bang for your buck, considering how easy and delicious they are!

Morbid last meal thoughts aside, what we have here today is a FUN, filling, and super tasty sweet potato skillet.

While our sweet potatoes are getting all crispy-fried in one pan, we'll making a flavor-packed taco skillet alongside it. We then marry the two, and top it all with ANYTHING and EVERYTHING we want. I went for my chipotle ranch sauce, avocado with lime juice, cilantro, salsa, and a crispy fried egg.

You can add crumbled bacon too, although as you guys know, you NEVER need my permission to add bacon wherever you see fit 🙂

Once you're loaded and good to go, make sure you save a big portion for yourself, because this is the kind of meal that goes FAST!

Since you control the level of spice (I'm a wimp, I admit!) it's also kid friendly and perfect for Taco Tuesday or Taco-Anyday, Anytime! That's right, since you can easily add an egg and call it breakfast (or brunch, I know this is ambitious for breakfast!) you can have taco night AND breakfast for dinner all rolled into one tasty loaded taco sweet potato skillet.

The best part? There's no need to turn the oven on, plus the whole thing is ready in about 25 minutes. Are you guys ready to cook?! Let's get our sizzle on and make this!

Loaded Taco Sweet Potato Skillet {Paleo, Whole30}

Loaded Taco Sweet Potato Skillet {Paleo, Whole30}

What I Used To Make My Loaded Taco Sweet Potato Skillet:

Want more Whole30 sweet potato skillet recipes? Try of of these!
Sweet Potato Sausage Hash with Eggs Sweet Potato Bacon Kale Hash Sweet Potato Apple and Bacon Hash Sweet Potato, Sausage and Brussels Sprouts Skillet Sweet Potato Hash with Bacon and Summer Veggies
Tell Me!
Do you cook more on the stovetop or in the oven? I think my stovetop wins! Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Loaded Taco Sweet Potato Skillet {Paleo, Whole30} | The Paleo Running Momma

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This taco sweet potato skillet is loaded with spicy ground beef, peppers and onions, jalapeños, salsa, avocado and chipotle ranch plus any and all of your favorite toppings! Try a crispy fried egg and crumbled bacon for brunch heaven! Paleo and Whole30 compliant.

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Many years ago, Henry came up with a quick and easy savory coconut pancake recipe. Feeling competitive inspired, I decided to come up with my own version stuffed with veggies and meat. When my husband tried one of my portable eggy pucks, he exclaimed that they tasted like Egg Foo Young.

I knew that Melissa Joulwan's awesome site featured a great recipe for Paleo Egg Foo Young, but to be perfectly honest, I didn't really know what egg foo young was actually supposed to taste like. After all, I grew up with the understanding that no self-respecting Chinese person ever orders this dish at an authentic Chinese restaurant.

Henry, on the other hand, grew up in the kitchen of his parents' Chinese restaurant in the 1970s, which served up all the Westernized dishes that many Americans know so well: pot stickers, chow mein, deep-fried wontons, sweet-and-sour pork. To him, egg foo young was just a childhood favorite.

I didn't encounter egg foo young until after I met Henry in college, and he took me to visit his family's restaurant. But as soon as I took my first bite of these savory egg patties, I knew I had to have the recipe.
(By the way, eagle-eyed readers will note that I edited this recipe to reflect the latest version from our cookbook. The recipe I originally posted here back in 2011 was a bit different. If that's the version you crave, just use 2 teaspoons of Penzeys Sunny Paris seasoning in place of the scallions and cilantro.)
Here are tw0 videos of me making Egg Foo Young-ish in my home kitchen: this video I shot with Chef Pete Evans when I fried him a batch in my home kitchen ...

and this Facebook Live video from the other night.

Ready for the updated recipe?
Makes 10 (4-inch diameter) patties Ingredients:

6 large eggs

¼ cup coconut flour

1 teaspoon fish sauce (or kosher salt, to taste)

½ teaspoon apple cider vinegar

1 cup diced ham or cooked meat of choice

10 ounces frozen spinach, thawed and squeezed dry

2 scallions, sliced

1 tablespoon minced fresh cilantro

½ teaspoon baking soda

Freshly ground black pepper

ghee or coconut oil for frying

Equipment: Method:
In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth.

Mix in the ham, spinach, scallions, cilantro, and baking soda, and some freshly ground black pepper.

Melt a tablespoon of ghee in a cast iron skillet over medium heat. Use a large disher (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time - don't overcrowd them!

Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger.

Repeat until you're out of batter. As each pancake finishes cooking, transfer it to a wire rack to cool. Then, plate 'em up and serve!

I like these pancakes plain, but they're also wonderful topped with sriracha, guacamole, Spicy Pineapple Salsa, or Mango Avocado Salsa.

Like my mini egg frittata muffins, these pancakes can be eaten sans utensils, and are totally adaptable to whatever fillings you have in the kitchen. Remember: there's no such thing as an "authentic" egg foo young, so don't be afraid to experiment!
Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD

Egg Foo Young-ish

Cuisine Chinese, Paleo, Primal, Gluten-free, Whole30

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Many years ago, Henry came up with a quick and easy savory coconut pancake recipe. Feeling competitive inspired, I decided to come up with my own version stuffed with veggies and meat. When my husband tried one of my portable eggy pucks, he exclaimed that they tasted like Egg Foo Young.

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Italian Spaghetti Squash Breakfast Casserole - Low Carb, Gluten Free, Paleo | Peace Love and Low Carb

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Italian Spaghetti Squash Breakfast Casserole - Low Carb, Gluten Free, Paleo | Peace Love and Low Carb

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Peace Love and Low carb LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

I love recipes born out of a desperate need to go grocery shopping. We have been traveling so much lately and our fridge is slim pickins'. I started my day in the kitchen only knowing one thing for sure... that I was going to use the lone spaghetti squash in our veggie bowl. Then from there it quickly started to take on an Italian theme. This was only fitting since we just got home from visiting Italy, Greece, Croatia and Turkey. I think my lovely assistant had a different idea when I yelled "Can you help me for a second?"

Check out some of my other favorite low carb casserole recipes:

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Italian Spaghetti Squash Breakfast Casserole - Low Carb, Gluten Free, Paleo

Ingredients

1 large spaghetti squash, halved lengthwise and seeded

4 tbsp butter, ghee or bacon fat, divided

sea salt and black pepper, to taste

1 cup onion, diced

2 cloves garlic, minced

1/2 tsp dried Italian seasoning

1/2 cup organic tomatoes, diced

3 oz Italian salami, thinly sliced

1/2 cup kalamata olives, halved

4 large pastured eggs

a handful of Italian flat leaf parsley, rough chopped

Directions

1. Preheat oven to 400° Place spaghetti squash halves cut side up on a rimmed baking sheet. Spread 1 tbsp of butter over top of each half. Sprinkle generously with sea salt and black pepper. Bake for 45 minutes to an hour or until tender.

2. While the spaghetti squash is baking, heat an ovenproof skillet over medium-low heat. To the pan add the remaining 2 tbsp of butter. Once the butter is melted, add the onions, garlic, sea salt and pepper (to taste) to the pan.

3. Once the onions begin to caramelize, add the tomatoes and salami. Saute an additional 10 minutes and then mix in the kalamata olives.

4. Once the spaghetti squash is finished roasting, use a fork to scrape out the flesh from both halves. Mix the spaghetti squash in with the onion and salami mixture.

5. Use a large spoon to create 4 deep wells in the mixture. Crack an egg into each well.

6. Place the pan in the oven and bake until the whites of the eggs are cooked through.

7. Sprinkle fresh parsley over the top before serving.

by Peace Love and Low Carb

Recipe Notes

Per Serving Calories - 333 Fat - 23g Protein - 14g Carbs - 17g Fiber - 3.75 NET CARBS - 13.25g

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Italian Spaghetti Squash Breakfast Casserole - Low Carb, Gluten Free, Paleo

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I love recipes born out of a desperate need to go grocery shopping. We have been traveling so much lately and our fridge is slim pickins'. I started my day in the kitchen only knowing one thing for sure... that I was going to use the lone spaghetti squash in our veggie bowl.

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Garlic Smashed Potatoes with Easy Aioli {Whole30, Paleo} | The Paleo Running Momma

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Garlic Smashed Potatoes with Easy Aioli {Whole30, Paleo} | The Paleo Running Momma

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These garlic smashed potatoes are crispy on the outside, soft inside, and full of flavor! Top them or dip them in an easy 2 minute (YES!) homemade aioli that's Whole30 compliant and paleo! Dairy free, gluten free, family approved!
During my first Whole30 (4 years ago!) I didn't include white potatoes (they weren't compliant at the time) and I definitely didn't know how to make 2 minute aioli yet.

So, we're making up for that month right here with this incredibly addicting recipe for garlic smashed potatoes and the easiest, fastest aioli you'll ever whip up.

I hope you're ready to fall hopelessly in love with a side dish - because that's exactly where this is going...

Who could resist those crispy potatoes?! Anyway, fun fact about my first Whole30 - I started it on a whim - the day after Thanksgiving back in 2013. I'm not nearly as impulsive as I was back then, but, I'm also not as desperate, either.

I had heard the Whole30 could help me in pretty much every single way I needed at the time, and I figured "why not right now?!" By the time the New Year hit, I honestly didn't want the 30 days to be over.

After doing my reintros, I started another Whole30 right away, and that's basically how I ate for my first 6 months of Paleo.

It was somewhere early on in those 6 months (maybe month 2?) that I started realizing I needed more sauces in my life. I tried making homemade mayo the old fashioned way - by hand - and WHOA!

It actually worked and turned into REAL mayo, but, I couldn't see myself making it by hand very often, so I decided to invest (a whole $35) in my immersion blender. Seriously, this was a total game changer!

I perfected my homemade mayo recipe and started experiment with ranch dressing, chipotle ranch, and, well, not much else at first since I'm a pretty big fan of ranch 🙂

The one thing I didn't experiment with was aioli - since in addition to Whole30, I was following a low FODMAP diet that eliminated garlic.

Since then, I've found that I can include garlic in my diet without horrible consequences (occasionally uncomfortable, but not horrible!) and that's where this aioli comes in. And, holy moly aioli - it's pretty awesome stuff!

The other part of this recipe - the crispy smashed baby red potatoes - need just as much attention as the aioli! I've made these a few times for my family and they're always a big hit - my kids live for that crispy outside, soft "mashed potato" inside and these smashed potatoes totally deliver!

They are a bit more time consuming that regular roast potatoes, since you boil them prior to roasting, but they're easy peasy - for real! To avoid burning the garlic while still getting nice and crispy, you won't add it until mid-way through roasting the potatoes.

I made that mistake once, and kicked myself over and over for it - I should know better! And then I ate all the burn garlic, as punishment.

Anyway, that most certainly will NOT be happening to you - you are going to be eating these perfectly flavorful, crispy smashed potatoes with garlic aioli before you can say aioli 5 times fast. Maybe. Okay enough chatter - let's cook!

Garlic Smashed Potatoes with Easy Aioli {Whole30, Paleo}

Garlic Smashed Potatoes with Easy Aioli {Whole30, Paleo}

What I Used To Make My Garlic Smashed Potatoes and Easy Aioli:

Want More Whole30 Side Dish Recipes? Try one of these!
Tostones with Avocado Ranch Dip Crispy Baked Fries with Chipotle Ranch Roasted Brussels Sprouts with Bacon and Apples Harvest Sweet Potato Hash {Vegan} Spinach Artichoke Twice Baked Potatoes {Vegan} Bacon Ranch Potato Salad Carrot Fries with Rosemary and Bacon Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Garlic Smashed Potatoes with Easy Aioli {Whole30, Paleo} | The Paleo Running Momma

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These garlic smashed potatoes are crispy on the outside, soft inside, and full of flavor! Top them or dip them in an easy 2 minute (YES!) homemade aioli that's Whole30 compliant and paleo! Dairy free, gluten free, family approved! During my first Whole30 (4 years ago!)

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"Potatoes" O'Brien | Peace Love and Low Carb

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"Potatoes" O'Brien | Peace Love and Low Carb

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Now that I have discovered what a great substitution for potatoes rutabaga is, the possibilities are endless. They are sweet and delicious. Be careful though because they are very easily mistaken for turnips in the grocery store. The first time I wanted to make this recipe we had mistakenly bought turnips and they have a pretty bitter aftertaste. If you do not mind bitter, they are also a good potato substitution and are even lower in carbs than rutabaga.

Check out some of my other favorite low carb vegetable side dish recipes:

Sign up for updates to receive one week FREE of my low carb and gluten free meal plans:

2 Large Cloves Garlic, Minced

3 Mini Bell Peppers - 1 Orange, 1 Yellow, 1 Red

Salt and Pepper, to taste

If your rutabaga is waxy, peel it. If it is not, leave the peel on. Trim the ends and dice. Also dice onion and peppers. Try to dice all vegetables the same size. This way they will cook evenly.

Heat olive oil in a large saute pan over medium heat. Once the pan is hot, add rutabaga, onions, peppers, and garlic. Give a nice sprinkling of Salt and Pepper.

Continue cooking until all vegetable are cooked all the way through. About 20 minutes. Keep a close eye on them through the entire process as rutabaga can burn quite fast.

SERVE AND ENJOY!!

Or on Amazon - Here

***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***

***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***

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"Potatoes" O'Brien Now that I have discovered what a great substitution for potatoes rutabaga is, the possibilities are endless. They are sweet and delicious. Be careful though because they are very easily mistaken for turnips in the grocery store. The first time I wanted to make this recipe we had mistakenly bought turnips and they...

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Orange Pecan Kale Salad with Citrus Tahini Dressing | DoYouEvenPaleo.net

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Orange Pecan Kale Salad with Citrus Tahini Dressing | DoYouEvenPaleo.net

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Each weekend, I make some type of salad concoction so I have ready-to-go greens in my fridge. Today's Orange Pecan Kale Salad with Citrus Tahini Dressing recipe is a new staple! Using hardy kale and winter citrus, this salad is perfect for cold weather months when other fresh greens are too expensive or hard to find.

Lately, I make a definitive effort to consume more veggies (including starchy, carb-rich veggies). Before going grocery shopping, I plan out the week's dinners, but my thought process usually revolves around protein. So I always end up with protein on hand, but I quickly run out of vegetables, which isn't cool when you're eating for overall health.

That's where big, easy salads like this come in. I can eat a portion of this flavorful salad with every meal to make sure I'm eating a good portion of nutrient-dense leafy greens. Yay!

And in a pinch, it's easy to make a salad like this into a full meal. Case in point:

I usually prep chicken on the weekends, too. Lunch is stupid easy when all I've got to do is add leftover shredded chicken to my already awesome salad. Oh, and did I mention it's totes Whole30-friendly? Heck. Yes.

Easily my favorite part of this recipe is the dressing. I love tahini, and it makes for an interesting dressing every time. The orange and tahini combo just works well together!

In the end, I knew I couldn't keep this salad to myself. I enjoyed it so much...it just makes sense to share the recipe. If you're struggling with salads, convinced that they're too boring, trust me when I say you just haven't found the right salad. I used to hate salads too (unless they were doused in so much dressing you could practically call them a soup). But after a while, tastebuds change, you grow older and wiser, and you realize that salads don't have to be boring greens with dressing. Try out different toppings. Try out different greens. See how fun you can make it. Eventually you'll find your kind of salad. I swear!

Orange Pecan Kale Salad with Citrus Tahini Dressing

Ingredients

Instructions

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Orange Pecan Kale Salad with Citrus Tahini Dressing | DoYouEvenPaleo.net

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Each weekend, I make some type of salad concoction so I have ready-to-go greens in my fridge. Today's Orange Pecan Kale Salad with Citrus Tahini Dressing recipe is a new staple! Using hardy kale and winter citrus, this salad is perfect for cold weather months when other fresh greens are too expensive or hard to find.

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Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl - Paleo Gluten Free Eats

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Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl - Paleo Gluten Free Eats

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These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender.

Take me back to my health food store days, falafel!!!! (when I actually lived close to the store; thank you amazon, where would I be without you?!). These warm scrumptious balls of herbs and earthy flavor are pretty much heaven.

When I was a kid, my treat from Mom would be a warm falafel from the health food store. It came wrapped up in natural brown parchment paper. And each bite was like a teleport machine, where I was instantly whisked away to a European town, standing on a cobblestone bridge, clicking my leather boots together, and happily munching on my epic falafel. Don't ask me why I correlate falafel with world travel.

falafel obsession. Nothing has changed.

Things haven't changed much since then. I am still carried away with each bite of falafel. Maybe it's the rich flavors that burst in your mouth, making each bite as exciting as the first. Maybe it's the cute little round shape they come in that lends to it being such a whimsical experience. All I DO KNOW is that I could eat these all. day. long. And on this rainy day in the Cascades- I think I'll do just that!

Don't you just love mixing up things with cumin, turmeric, and cilantro! All those happy colors and vibrant feels makes my heart so happy! Go ahead, try it; resist not being happy when you make these paleo falafels.

Who else is jumping for joy that these falafels are PALEO!!!! And Whole30!!! What?! So super stoked!! All that yumminess packaged up in a beautiful crisp little offering has to be one of the best things ever... But my absolute favorite part about falafels is their distinct aroma. I could catch it a mile away (and come running!). This bowl of healthy goodness is incredibly easy to make! Because, I used my food processor to make the entire batch of falafels and tahini dressing.

Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl

These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender.

Votes: 3
Rating: 4.33
You:

Votes: 3
Rating: 4.33
You:

Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl

Calories 216 Calories from Fat 180

* Percent Daily Values are based on a 2000 calorie diet.

This content is for Patrons pledging $1 or more on Patreon

Kaylie is a 20 year old recipe developer, food stylist, and photographer based out of the Pacific Northwest. Kaylie loves to celebrate life through beautiful food, camera in hand, and sharing this passion for beautiful whole foods with others.

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Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl - Paleo Gluten Free Eats

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These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender. Take me back to my health food store days, falafel!!!!

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Coconut Curry Butternut Squash Soup | A Clean Bake

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Coconut Curry Butternut Squash Soup | A Clean Bake

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A year ago Sunday, I married my husband. Which meant that we not only had our rehearsal and rehearsal dinner on Halloween - a strange contrast in and of itself, particularly when your wedding rehearsal takes place on a college campus - but also during arguably one of the worst fall storms the city had seen in years. Of course.

Chicago has a tradition of really making you work for your candy on Halloween - I have fond childhood memories of ditching planned costumes in favor of "Eskimo" and "skier" getups, thus being the only sensibly dressed kids on the block, outlasting everyone else, and being rewarded with a bag of candy so heavy and bulging that the handles would nearly break and my arms would ache into the next day - but last year was bad even by Chicago Halloween Standards. The winds were so strong they could knock me over, and it was hard to drive a consistently straight line (and no, no one behind the wheel had been drinking - that's just dumb). We feared the worst.

The road along the lake, which connects our house to the hotel and the hotel to the rehearsal/ceremony venue, was hopelessly flooded - but, extraordinarily, only in the opposite direction. The lanes we needed to drive in were clear. Despite the nearly-unprecedented high winds, which we were sure would prevent scores of wedding guests from making it to Chicago, flights landed and, implausibly, all of our family and friends-who-may-as-well-be-family-but-for-the-lack-of-shared-DNA made it. Friends stood in for latecomers at the rehearsal without missing a beat. Leftovers from the dinner were wrapped for guests on delayed flights. The hotel where we were all staying had - I'm told - passable martinis, which eased the strain of the long day of travel. And the next day, Saturday, November 1st, dawned bright, clear and sunny (if chilly, but you can't win them all). It was a wedding miracle.

This year was eerily similar. The weather on Halloween was horrible - dark, stormy, windy and cool - but we didn't have to drive down the lakefront, or make silent deals with the weather gods (or the devil; whomever would listen) to ease up just long enough for a few more flights to land, or worry about the prospect of my dress getting soaked and all of our hair swept up in unwanted bouffants, the next day. This year, we stayed home and ate coconut curry butternut squash soup and leftovers.

After I made this, and decided I couldn't keep something that is altogether silky, subtly sweet, and at the same time, playfully stabs the back of your throat with curried heat (ooh, I made a rhyme!) to myself, I realized I already have a curry soup that looks kind of similar. Make no mistake though: this one is well worth the cyberspace it occupies, however redundant it may first appear. Try it, and you'll see. It's guaranteed to keep you warm, and fuel fond memories of last year's (now humorous in its horrible timing, yet lack of real consequences) terrible storm.
Updated to add: A few readers have asked what size and model slow cooker that I used for this, because it has some bearing on cooking time. This 4-quart model is the one I use. Thank you to Melissa's Produce for supplying the beautiful, sweet, and perfectly ripe butternut squash that I used to make this recipe. You can get butternut squash for this recipe here, and Melissa's will ship it directly to your front door.

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Coconut Curry Butternut Squash Soup | A Clean Bake

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A year ago Sunday, I married my husband. Which meant that we not only had our rehearsal and rehearsal dinner on Halloween - a strange contrast in and of itself, particularly when your wedding rehearsal takes place on a college campus - but also during arguably one of the worst fall storms the city had seen in years.

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Almond Butter Sesame Zucchini Noodles {Paleo, Vegan, Whole30}

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Almond Butter Sesame Zucchini Noodles {Paleo, Vegan, Whole30}

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These almond butter sesame zucchini noodles are a delicious healthy makeover of classic sesame peanut noodles! The creamy almond butter sauce is sweetened just the right amount with dates and loaded with chopped almonds and scallions. Paleo, Whole30, and Vegan too!
Creating this recipe was total nostalgia for me - somehow I hadn't yet attempted to re-create one of the first go-to meals I ever cooked for myself - sesame peanut noodles! I'm sure I mentioned my old obsession with peanut butter several times (AKA I ate a PB&J sandwich every day for 10 years) but it wasn't just the sandwiches I went nuts for.

Nope, I needed to find ways to put peanut butter in everything, and seriously, is there anyone who doesn't love sesame peanut noodles? It was in my regular meal rotation from my early to late 20's, but sadly I dropped the recipe over time, probably when my kids decided they wouldn't touch it - has this happened to you guys too?

Anyway, my kids are older now and honestly I just don't care as much if they tell me they don't like something, I guess my skin has been thickened from years of mealtime crying. So, I'd been meaning to make a paleo version of this old favorite for quite a while.

What stopped me? Fear, of course. Fear that it "just wouldn't be the same", fear that the zucchini noodles would make the whole thing watery and gross, and fear that I'd start really missing actual pasta. Sort of the same fear that has stopped me from attempting to make paleo bagels - maybe some things are better left in the past, right?!

Um yes, the answer is that some things are heck-to-the-yes best left in the past. But as it turns out this recipe doesn't fit that category - YAY! I tried it, I was skeptical, I squeezed the bejeezles out of my zucchini noodles to make sure they weren't watery and - SCORE - they turned out flipping delicious. Like, addictingly delicious.

I barely changed my old recipe - you know, almond for peanut, coconut aminos for soy sauce - with the exception of the big elephant that's not in the kitchen anymore - real noodles.

Veggie noodles are my thing now and so they really didn't disappoint. As a side note, this sauce would be great with pretty much any spiralized veggie - sweet potato noodles, butternut squash noodles, anything. And of course now I'm craving sweet potato noodles but really don't have the strength to spiralize them anytime soon.

Oh, and the other elephant in the room - the dates. I wanted to make this dish Whole30 friendly so instead of a little it of honey, I pureed 3 medjool dates into the sauce and really loved it this way. The dates make the sauce thicker which is much appreciated when we're dealing with zoodles! I also was not shy with all the sliced scallions and toasted almonds I added at the end - the more the merrier when it comes to flavor. Are you ready to make this already! Yes, you are! Let's do it!

Almond Butter Sesame Zucchini Noodles {Paleo, Vegan, Whole30}

Almond Butter Sesame Zucchini Noodles {Paleo, Vegan, Whole30}

These almond butter sesame zucchini noodles are a delicious healthy makeover of classic sesame peanut noodles! The creamy almond butter sauce is sweetened just the right amount with dates and loaded with chopped almonds and scallions. Paleo, Whole30, and Vegan too!

*To "sweat" the zucchini noodles, place them in a colander over a large bowl and sprinkle with about 1/2 tsp salt. Allow them to sit this way for at least 40 minutes or up to an hour, then squeeze all the excess water out using paper towels. I typically eliminate about 1/2 cup of water using this method! This greatly helps the "watery zoodle" problem.
**It's fine to simply sweat the noodles and avoid cooking them if you prefer

What I Used to Make My Almond Butter Sesame Zucchini Noodles:

Want more Whole30 and paleo zucchini noodles ideas? Try one of these!
Zucchini Pasta with Scallion Avocado Sauce Zucchini Noodles with Sun Dried Tomato Cream Sauce and Chicken Zucchini Pasta with Spicy Shrimp Marinara Zucchini Noodle and Spicy Sausage Egg Bake
Tell Me!
What's your current favorite way to eat zoodles? Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Almond Butter Sesame Zucchini Noodles {Paleo, Vegan, Whole30}

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These almond butter sesame zucchini noodles are a delicious healthy makeover of classic sesame peanut noodles! The creamy almond butter sauce is sweetened just the right amount with dates and loaded with chopped almonds and scallions. Paleo, Whole30, and Vegan too!

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The Breakfast Salad

If you workout in the mornings, have children, or occasionally have an alarm malfunction, you may be familiar with the crazed breakfast scramble. You spend so much time worrying about everything else that before you know it, you're starved and reaching for anything that can be woofed down on your way to work or an appointment. Most mornings, I lose all track of time between driving, showering, getting ready for work, trying on 37 outfits (not really), and then eating something tasty and nutritious. I have devised a breakfast recipe that will allow you to move through your mornings with more ease.

Thanks to my friend, Ashley, for helping to inspire this dish ... the breakfast salad!

The breakfast salad is a combination of breakfast foods and foods that occasionally sneak their way into breakfast dishes. Breakfast is THE MOST important meal of the day - bar none. Heard it a million times? How about a million and one, breakfast is the most important meal of the day. If you're watching your waist, eat up in the AM. Eating breakfast will kickstart your metabolism and help you burn more calories throughout your day. If you're lacking energy, don't think that a full tummy early on will make you sleepier. Eating a well balanced meal (protein, carbs, and fat) will help increase energy levels and overall mood. The best part? It's easy and delicious.

You'll get protein from the eggs & turkey sausage, fat from the avocado, and the carbs from the veggies complete the picture. The recipe amount listed below is just under 350 calories and will keep you full right through lunch. Fellas, I suggest you multiply the amounts below by at least 1.5. Get ready to put this one on repeat and feel free to ask me about substitutions for any of the ingredients.

Ingredients

Instructions

Hard-Boiled Eggs

1. Place the eggs in a pot and fill with just enough water to cover the tops of the eggs.

2. Place the pot on a burner and bring to a boil.

3. When the water reaches a boil, turn off heat, place lid on pot, and keep it on the warm burner.

4. Let the pot sit for 10-15 minutes then rinse in cool water to stop the cooking process.

5. Peel and enjoy!

The Breakfast Salad

1. Chop/dice all ingredients as listed.

2. Combine ingredients in bowl, squeeze juice of one lemon on top, sprinkle with sea salt and pepper to taste, stir, and enjoy!

by Cassy

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If you workout in the mornings, have children, or occasionally have an alarm malfunction, you may be familiar with the crazed breakfast scramble. You spend so much time worrying about everything else that before you know it, you're starved and reaching for anything that can be woofed down on your way to work or an ...

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Easy and Delicious Breakfast that Saved Me on the Whole 30

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Easy and Delicious Breakfast that Saved Me on the Whole 30

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When I started sharing my Whole 30 adventure at the beginning of January, I received several questions from Kinder Craze Instagram followers and well as readers of the blog. People wanted to know how my Whole30 was going and if I could share some of my favorite foods from my new dietary lifestyle. My time in the kitchen brings me very little joy (and I'm so thankful that Rob enjoys cooking), but this was MY Whole30 and Rob isn't usually around to cook for me during the week. In many ways, this healthy venture was truly was my responsibility.

UPDATE: We are now married and Rob is around to cook for me during the week! He wrote a blog post about how to support your partner on the Whole30 with his thoughts and tips on living with someone doing the Whole30. I also wrote an in-depth post with all my essential tips on what cookbooks to use, where to shop and what to buy when you are doing the Whole30.

Before the Whole30, my breakfast consisted of a vanilla greek yogurt with granola sprinkled on top every single day. Unfortunately, my yogurt parfait broke several of the Whole30 rules: it included sugar, grains AND dairy. Breakfast was the single-greatest source of worry for me as I prepared for my 30 days of eating well.

Fortunately, I saw a post on Instagram from Erica Bohrer (who was a few days ahead of me on her own Whole30) in which she shared an egg bake that she made and prepped for the week. I thought it was genius. Right then and there, I shifted my breakfast habits for the better. I am definitely not a food blogger. In fact, I generally dislike any time spent in the kitchen and away from my passions, but I knew this post would prove to be helpful to any reader that is trying to eat well and short on time in the morning so I decided to bite the bullet and share my breakfast prep with you.

To make this dish, you will need about a dozen eggs (I usually use 10), some Aidells Chicken and Apple Sausage (it's not necessary, but the sausage is GOOD and amazingly sugar free), and LOTS of vegetables. I have made this dish every Sunday for seven weeks straight and every single batch has been unique. I always use whatever vegetables I have on hand.

On this particular Sunday, I had a zucchini, a yellow bell pepper, half an onion, a handful of asparagus and a box of chopped spinach. I always try to use 4-5 whole fresh vegetables and a box of frozen chopped spinach. Organic veggies and cage free eggs are best, but do the best you can.

I always start by chopping up the veggies. To ahead and dice them into bite size pieces (I usually like mine to be pretty small). While I am busy chopping, I peel the paper off the box of frozen spinach, put the box in a bowl, and start defrosting the spinach in the microwave. The chopped spinach produces a lot of water as it thaws. I usually take a few minutes to squeeze the box and remove as much excess water as I can. Be careful, because some parts can be very HOT.

When my vegetables are all chopped and ready to go, I put a little fat into a large pan and start sautéing! Any kind of healthy fat will do. I prefer to use ghee (which is just clarified butter), but I have also used extra light olive oil.

While the veggies sauté, I slice a few Chicken & Apple Sausages from Aidells. It is one of the only breakfast meats on the market that doesn't have any added sugar. The sausage tastes delicious and it was a HUGE part of my Whole30 diet. I usually add 2 sausages to my breakfast dish each week.

Even though the sausage is already fully cooked, and it will be baked in the oven, I always add the slices to my vegetables and let them sauté for a few minutes as well.

While the vegetables sauté, I take a few minutes to crack and scramble the eggs for the casserole. You can use as many as you want, but I always use 10. My breakfast bake is intended to last 5 mornings so I figure 2 eggs, plus a little breakfast sausage mixed in is enough protein in each serving.

I crack the eggs into a bowl (yolks and all) and whisk them together. Then I add the veggies and sausage bites that had been sautéing and sprinkle on a little salt & pepper.

Grease a 9×12 baking dish and set the oven to 350 degrees. I never tried to find compliant cooking spray, so I always just coated the bottom and sides of the baking dish with ghee. Once the dish is greased, I dump in the egg mixture and bake it in the oven for 30 minutes.

The first time I made this dish, I was worried that there were way too many vegetables and not nearly enough eggs, but the eggs fluffed as they cooked and were not overpowered by the veggies. The ratio was just right.

The completed casserole looks like this and is positively delicious. I wait an hour or so for the dish to cool fully, then cover and place the dish in the refrigerator.

Each morning throughout the week, I cut myself a slice of the baked eggs and heat it in the microwave for 2 minutes. It's easy and delicious. Not to mention filling and healthy!

I have eaten a hearty breakfast like this every single morning for the past 46 days. I am never "starving" while I wait to go to lunch and I have actually lost a few inches in my waistline. I know my body is healthier and running more efficiently and I don't miss my former yogurt with granola breakfasts one bit. The best part is that prepping the meal ahead of time allows me to still eat healthy without giving up any of my precious time in the morning.

Need a simple recipe? Here you Go!

Whole 30 Breakfast Recipe

Need the recipe in traditional form? Here you go!

INGREDIENTS:
Five generous servings of vegetables -- diced (I like onion, pepper, spinach, zucchini and broccoli)
Two links of Aidells Chicken Apple Sausage* -- cut into thin, round slices
Ten eggs (preferably cage free)
4 tablespoons of ghee (can substitute light tasting olive oil)
salt and pepper to taste

DIRECTIONS:
Pre-heat oven to 350 degrees
Dice all vegetables into small pieces -- thoroughly thaw and strain all frozen vegetables
Coat the bottom of a 9×12 clear glass baking dish with 2 tablespoons ghee
Melt 2 tablespoons ghee in the bottom of a large skillet
Sautee vegetables for 10 minutes, season with salt and pepper to taste
Add chicken apple sausage and sauté for 5 minutes

In a large bowl, crack and beat the 10 eggs.
Add sautéed vegetables to raw eggs and stir to combine.
Pour egg/vegetable mixture into greased baking dish.

Bake at 350 degrees for 30 minutes or until casserole turns golden on the edges.

*Make sure you use the big links of Aidells chicken apple sausage -- the smaller ones are not Whole30 compliant!

Do yourself a huge favor and pin this post to your Whole 30 or Healthy Eating Pinterest Board. You can thank me later!

If you're unfamiliar with the Whole30, it's a thirty-day dietary challenge that cuts out ALL sugar, grains, dairy, legumes and alcohol. No cheating is permitted. It's based on the book It Starts with Food and as crazy as it sounds there are very good reasons for cutting out all of those items. The book does an excellent job of explaining the negative effects that those foods could have on your health. I highly recommend it, even if you have no interest in cutting any of those foods out of your diet.

Easy and Delicious Whole 30 Breakfast Recipe

One of the most challenging aspects of my Whole 30 was finding a way to have a satisfying, compliant breakfast that didn't take up too much time during my morning routine. Once I discovered this delicious egg bake that's loaded with veggies and a little chicken apple sausage, I never looked back! I make a batch every Sunday and it last through the workweek. Check out the blog post for the full recipe.

Where to Shop and What to Buy for Your Whole 30

Overwhelmed by all of the rules and label reading as you get ready to begin the Whole 30? The process becomes a LOT more simple once you know where to look and can find a few basic packaged ingredients to get you through. I rounded up my favorite places to shop and essential foods to stock up on for the Whole 30. The list includes my favorite online retailers, because ain't nobody got time to run around town for random ingredients. Check out the post and get ready to make your life a whole lot simpler.

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Easy and Delicious Breakfast that Saved Me on the Whole 30

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When I started sharing my Whole 30 adventure at the beginning of January, I received several questions from Kinder Craze Instagram followers and well as readers of the blog. People wanted to know how my Whole30 was going and if I could share some of my favorite foods from my new dietary lifestyle.

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Omelet Wraps with Spinach, Lettuce and Mushrooms

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Omelet Wraps with Spinach, Lettuce and Mushrooms

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One thing that moving around quite a bit in the last few years has taught me is this - that we can actually do a lot with very little.

Going along the line of living more with less (a topic I wrote about a few weeks back), I've realized that we really don't need a lot to be happy.

Not only that, I've learnt that we often don't realize how much we actually can do with the things that we have, however little they may seem.

Those of you who move around often (whether from one apartment to another, or one country to another), probably already know this - the act of packing up to travel somewhere else often leads to us deciding which of our possessions are essential, and which of those are simply peripheral.

After we've finally contemplated and decided on what we choose to keep, we either donate or discard the rest, ready to move onto the next destination, making room and space for new things and new experiences.

When Juan and I were preparing for the big move from our Las Canitas apartment in Buenos Aires to fly to the States, we couldn't understand how such a tiny one-bedroom apartment could contain so many things. We spent an entire week clearing and cleaning, putting object after object in boxes and plastic bags - separating those to be kept, from those to be thrown, from those to be given away.

Of all the many things that I gave away (or passed to friends for temporary storage), it was my kitchen appliances, utensils and cutlery that I'd found most difficult to part with.

After all, my life had become so deeply woven with cooking in the past few years, that it was as if I was parting with my most precious treasures. I packed up bowls, pans, cups, and baking essentials like muffin molds and cake tins, along with my beloved blender, toaster and waffle maker, and then passed them to friends for safekeeping.

When we first moved to our new apartment in DC's West End neighborhood, which came fully-furnished with a complete set of cutlery and some necessary appliances, the kitchen didn't exactly feel like my kitchen. In the same way that it takes getting used to a new country, or city or neighborhood, it takes quite a bit of time to become familiar with a kitchen and ease into it.

After almost six weeks of using the kitchen, though, I've finally gotten the hang of the electric oven (we used to have a gas oven in Argentina), and we've come to love the convenience of having a dishwasher. I'll dare to say even though the entire house tends to smell of whatever it is we're cooking on the stove, I'm starting to get my groove once more and take ownership of the kitchen.

Given that I currently spend a large portion of my day at home - writing, testing recipes and photographing food - I've come to become good friends with my new kitchen, even if it may not have the pretty Chinese teapot I bought a few months ago, or the entire range of baking molds I used to have.

I just make do with what I have.

In the same way, when I sometimes finish my morning writing just before lunchtime, I stand at the fridge door and rummage through the food in it, searching for inspiration for lunch while my stomach growls anxiously.

There are days when we've just done grocery shopping and the fridge is bursting with color and all types of meats and seasonal produce; and then there are other days, when there is more empty space than food, and maybe all that I have to use are a couple of eggs and some leftover salad vegetables.

On the days where there isn't much to work with, I have to be creative. You know what people say - the lesser you have, the more creative you are forced to be. In Nicole's words, I try making something out of nothing.

One of those days inspired a simple but different type of lunch - healthy omelet wraps filled with sliced button mushrooms, spinach and lettuce - a tasty vegetarian meal that surprisingly takes up very little time and ingredients. It's a light dish that's bright, vibrant and refreshing - perfect for those days when you're not too hungry and want something quick and fresh instead.

I hope you'll love it as much as I did!

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Omelet Wraps with Spinach, Lettuce and Mushrooms

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One thing that moving around quite a bit in the last few years has taught me is this - that we can actually do a lot with very little. Going along the line of living more with less (a topic I wrote about a few weeks back), I've realized that we really don't need a lot to be happy.

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Denver Scramble Makes for a Great Breakfast

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Denver Scramble Makes for a Great Breakfast

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The Denver Scramble is an easy, filling breakfast. Ham, onions, and peppers are tucked into pillows of scrambled eggs for a dish that's just as good as the namesake omelet, but a lot quicker. Yum!
When I was growing up, my parents made omelets often on the weekends, especially in the summer. Mom would chop up the veggies from Dad's garden and array them in an omelet bar on the counter. While a parental cooked up omelets, a slow task, to be sure, kids could come fill their omelets with whatever they wanted.

One of my favorites was what Dad called The Denver Omelet. It contained ham, onion, bell pepper, and tomato. A true Denver doesn't usually have tomatoes, but ours did.

You wouldn't believe the number of cherry tomatoes that man can grow every summer! Sheesh. 😉

When I serve omelets at our house it takes forever. Forever! Prepping omelets for eight is no small feat.

Making a Denver Scramble is so much easier for feeding a crowd than omelets. Just saute the omelet "fillings", add the eggs, and scramble like you normally would. Tasty, tasty, tasty.

Denver Scramble with Prosciutto

Ham is one of the more frugal pork cuts available, next to shoulder, country strips, and pork loin. In fact, I can usually get all of the above for less than $2 a pound, depending on the season.

I often buy a ham at Easter and then stretch the leftovers. I slice or chop it and wrap it into meal-sized packages in foil in a freezer bag to stash in the deep freeze. Freezing below 0 degrees keeps food safe indefinitely. However, the longer it's stored, there is a risk of losing quality. So, we try to use things up within 4 to 6 months.

If you're doing a Whole 30 or trying to avoid sugar or additives, you can make this with chopped prosciutto. It's super tasty with those little bits of meat in it, and it meets all the criteria. It's not quite as pink as ham, evidenced in the picture above.

You can add diced tomatoes on top to serve if you like. That's how my dad would do it. 😉

The Denver Scramble is an easy, filling breakfast. Ham, onions, and peppers are tucked into pillows of scrambled eggs. Yum!

Preparation Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
1 serving
Ingredients:

Tools I use for this recipe:

This post contains one or more Amazon affiliate links. When you make a purchase through those links, I am paid a small amount in advertising fees. Thanks for your support. I really appreciate it.

Got a favorite breakfast recipe at YOUR house?

*This post was originally posted on July 12, 2012.

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Denver Scramble Makes for a Great Breakfast

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The Denver Scramble is an easy, filling breakfast. Ham, onions, and peppers are tucked into pillows of scrambled eggs for a dish that's just as good as the namesake omelet, but a lot quicker. Yum! When I was growing up, my parents made omelets often on the weekends, especially in the summer.

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Zucchini Noodles Aglio and Olio | Get Inspired Everyday!

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Zucchini Noodles Aglio and Olio | Get Inspired Everyday!

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So... what do you make for dinner that's twice as fast as take-out? Why Spaghetti Aglio Olio of course - it's Italy's version of fast food. It's made with pantry staples, and can be made in mere minutes - sounds like perfection right?

This version is a departure from the traditional dish because I've subbed the pasta with zucchini noodles for a veggie packed, 1-pan kind of dinner. However there are still times when we come back from vacation, (read no fresh produce in the house) and I make this the traditional way with our favorite gluten free pasta.

The concept of this Italian meal is a wonderful one - made with pantry staples - meaning no need to run out and buy 15 different ingredients to accomplish a satisfyingly delicious meal! I've gotten into veggie noodles so deep that we now have zucchini on hand like it's a pantry staple, (that and butternut squash - my other favorite noodle).

Because this meal comes together so fast, it's best to have your seasonings ready to go before turning on the stove!

You can make zucchini noodles a number of ways. I used a julienne peeler for years before finally breaking down and buying a spiralizer. And you know what? I wish I would've bought one so much sooner. I put off buying one because I simply do not need another gadget in my limited kitchen space, and I didn't know how much I'd actually use it.

But... as it would turn out, I use it almost every day now - from making veggie noodles for dinner, to spiralizing veggies for a quick salad to pack for lunch. And the other great thing about getting a spiralizer is now I can make noodles out of the harder veggies like butternut squash and sweet potatoes, (instead of only zucchini).

At this point I'm going to stop rambling on about my love of all things spiralizer because I'm starting to sound like a commercial (which I'm not... but still).

You can eat these simple zucchini noodles plain...

Sprinkled with freshly grated parmesan...

Or all of the above, and topped with an over-easy egg!

So the next time you don't know what to make for dinner, I've got you covered with this 15 minute wonder!

Zucchini Noodles Aglio and Olio

Author: Get Inspired Everyday!

12 ounces zucchini, 2-3 small

2 Teaspoons olive oil

1 small clove of garlic, minced

¼ Teaspoon red pepper flakes

½ Teaspoon ground sea salt

½ Teaspoon freshly ground black pepper

Freshly grated parmesan cheese

1-2 eggs - cooked over-easy, or however you like them

1. Wash the zucchini and slice off both ends creating a nice, flat surface.

2. Spiralize the zucchini, or use a julienne peeler to create veggie noodles.

3. Preheat a 9" cast iron pan over medium-high heat.

4. While the pan is heating, assemble and prepare your other ingredients.

5. Add the olive oil to the hot pan, followed by the garlic, red pepper flakes, sea salt, and black pepper. Sauté just until fragrant but not brown - about 30 seconds.

6. Add the zucchini noodles to the pan and sauté until just tender, 3-5 minutes.

7. Serve the zucchini noodles immediately topped with your choice of toppings.

This recipe was first posted by Get Inspired Everyday! All content is Copyright Protected - ©2013 - 2016 Get Inspired Everyday!. All Rights Reserved.

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So... what do you make for dinner that's twice as fast as take-out? Why Spaghetti Aglio Olio of course - it's Italy's version of fast food. It's made with pantry staples, and can be made in mere minutes - sounds like perfection right?

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Chicken Pesto Paleo Spaghetti Squash {Whole30} | The Paleo Running Momma

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Chicken Pesto Paleo Spaghetti Squash {Whole30} | The Paleo Running Momma

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Perfectly cooked spaghetti squash is tossed with a flavor-packed Paleo & Whole30 pesto and seasoned chicken for a healthy filling meal even squash haters will love! This Paleo spaghetti squash dinner makes great leftovers too! Whole30, dairy free and low carb.
I need to begin this post by telling you I am very picky about my spaghetti squash. So picky, that this is just the second recipe ever on this blog including it as an ingredient.

Maybe you guys can relate - spaghetti squash is not one of those "sure things", have you been there? Overcooking it by just a few minutes leaves it mushy, and tasting like flavorless, well, squash, rather than anything remotely related to pasta.

On the flip side, undercooking it by just a few minutes leaves it far too stringy and "raw" tasting, in my opinion - once again, nothing at all like spaghetti.

I WISH I could claim that this recipe will magically fool you into thinking you're eating actual spaghetti, not squash.

But I'll be honest - while it's still clearly a vegetable in the recipe (no getting past that, in my opinion) I did a few things here to make this the best darned spaghetti squash that I've ever eaten. I really think you'll agree. A squash-hating husband, who actually ate this in front of me, and liked it, does not lie.

I think there are two things involved in cooking the perfect squash. First, cooking it at the right temperature for the right amount of time, and removing the squash based on how it feels (it should give a bit when pushed from the top.)

Since the "push test" isn't always completely accurate, it doesn't hurt to test out a few strands either a couple of minutes early - since oven temps vary along with the size of your squash, it can't hurt to test it - you can always stick it right back in the oven if it's not ready yet.

The second thing is "draining" the squash. Since it IS indeed a vegetable, there will definitely be excess water released when it roasts.

I recommend removing all the spaghetti into a large bowl lined with paper towels, then, using another paper towel, squeezing/blotting the cooked spaghetti squash to remove excess water. A little bit of water removed will make a big difference in the texture of the final dish!

Enough about the squash for now, let's move onto the pesto! I've been making a version of this particular walnut pesto for years, and recently added in nutritional yeast for a kick of "cheesy" flavor. The pesto recipe itself is printed fully in the post for pesto baked chicken.

While I used walnuts, others have told me they've subbed pine nuts with great results. It's a great versatile pesto recipe that goes well with everything - especially, as it turns out, with spaghetti squash - and maybe (just maybe) it'll get me over my mushy-squash trauma 🙂

The recipe itself is simple, and one of those that can be mostly made ahead of time to save tons of time!

Roast and drain the squash, make the pesto, cook the chicken, combine, and then bake for 10 minutes to heat through and combine the flavors. If you cook during your meal prep, you can have everything together in just 15 minutes!

If you want a few extra yummy add-ins, lightly roasted cherry tomatoes and crispy bacon crumbles would be delicious. That said, we enjoyed it as-is, so no need to get fancy. Are you guys ready to cook? Let's go!!

Chicken Pesto Paleo Spaghetti Squash {Whole30}

Chicken Pesto Paleo Spaghetti Squash {Whole30}

Want more meal ideas like this Paleo Spaghetti Squash? Try one of these!
Easy One-Pan Bacon Wrapped Chicken Zucchini Pasta with Chicken and Scallion Avocado Sauce Creamy Tomato Basil Butternut Squash Chicken Bake Salisbury Steak Meatballs
Tell Me!
Have you made Paleo pesto? Any spaghetti squash cooking secrets/tips? Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Chicken Pesto Paleo Spaghetti Squash {Whole30} | The Paleo Running Momma

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Perfectly cooked spaghetti squash is tossed with a flavor-packed Paleo & Whole30 pesto and seasoned chicken for a healthy filling meal even squash haters will love! This Paleo spaghetti squash dinner makes great leftovers too! Whole30, dairy free and low carb. I need to begin this post by telling you I am very picky about my spaghetti squash.

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Green Shakshuka with Shaved Brussel Sprouts and Spinach

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Green Shakshuka with Shaved Brussel Sprouts and Spinach

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I knew when I posted my first shakshuka recipe a couple of weeks ago that there'd be another version real soon. I mean, how could I not? It's veggies and eggs and a one pan meal. What's there not to love?!

I also thought a green version would be fun for the holidays. A little festive. But if you make both a red and green version you'll surely win the shakshuka holiday awards - ha! If you're expecting a large gathering for the holidays, it's actually not that far fetched an idea.

In fact, I was thinking of my brother when I decided to make this green version. We're all going to his house for Christmas and as I usually end up in the kitchen, I'm already thinking up meal ideas. But my bro has a sensitivity to tomatoes so this green shakshuka is perfect. And let's be honest, we could all use a little more green veggies in our lives during the sugary sweet holidays.

I wanted to keep the cumin flavor of a traditional shakshuka (I just love that spice!), but add in brussels sprouts, spinach and zucchini. A green shakshuka triumvirate!

When you eat greens first thing in the morning you're dosing your body up on vitamins, minerals, fiber, antioxidants and disease fighting phytochemicals. And let's be honest, how often do we eat greens for breakfast (other than in a green smoothie)? Not very often, eh? But you'll feel heaps better when you do. You'll also stay full longer with the protein and nutritional goodness from the eggs. And the healthy fats from the avocado.

The great thing about a shakshuka (and why I love it so much) is it's versatility. Similar to how you can toss virtually anything from your fridge into a smoothie, the same can be said for a shakshuka. Whatever veggies you've got lying around - throw them in! Swiss chard, kale, green bell peppers, artichoke....it all works.

And did I mention there's only one pan to clean?

Enjoy!

If you make this, I'd love to see! Tag your photo with #downshiftology on Instagram.
Red Fruit Salad with Honeyed Yogurt Dark Cherry Smoothie Bowl Green Smoothie Pancakes with Macerated Blueberries
And if you found this recipe from a Whole30 link, make sure to read my post 15 Whole30 Recipes for Breakfast, Lunch and Dinner.

Other recipes you might like:

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Green Shakshuka with Shaved Brussel Sprouts and Spinach

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I knew when I posted my first shakshuka recipe a couple of weeks ago that there'd be another version real soon. I mean, how could I not? It's veggies and eggs and a one pan meal. What's there not to love?! I also thought a green version would be fun for the holidays.

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Spaghetti Squash Frittata {for one} {paleo} – The Little Honey Bee

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Spaghetti Squash Frittata {for one} {paleo} – The Little Honey Bee

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Happy, happy Friday! Cheers to the freakin' weekend. Seriously. Okay I think you all convinced me that a spiralizer is a necessary kitchen gadget - weekend project.

Anyways, if you have been reading this little bloggy blog for awhile and have a seriously amazing memory, you might be having a bit of deja vu.

I have technically posted this recipe before. Oops. But it's better now so don't think I'm copping out. Consider this my own version of a recipe redux. I have accumulated quite a few recipes since the birth of this little blog. The ones from back-in-the-day kind of annoy/frustrate me because I have learned a lot more in the kitchen since then and looking back now they could be so much better. Hopefully I can work on improving some of them.

So that's what I did here.

You have to start somewhere. (I say that a lot). My first recipes were almost always adaptations from other sources and I still am inspired by other recipes - always remember to give credit where credit is due :) At first, I had no idea how to come up with my own creations that were actually worthy of sharing. I am no kitchen pro. But I experimented. And failed. And then succeeded. Then failed some more. It's a learning process - just like food photography.

So here you go. An easy and delish frittata for one - great for breakfast, lunch or dinner. I made this before-hand, stored it in a tupperware and warmed it up ate it cold for breakfast the next day with an avocado.

Easy peasy. Spaghetti squashes are usually huge and I always feel like I have tons of squash noodles. On its' own, it is kind of a bland veggie. It's great with tomato sauce and bean balls and it's deliciousssss in this frittata - if I do say so myself :)

Hope you enjoy and have a fabulous weekend! What are you doing?!
Questions of the day... How do you like to eat spaghetti squash? Bloggers - do you feel the same way about your "first" recipes? Have you ever re-done a recipe? If so, how do you go about re-posting it?
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Keep in touch: Twitter -> @thelilhoneybee Instagram -> thelittlehoneybee Facebook -> The Little Honey Bee Pinterest -> thelilhoneybee Bloglovin -> The Little Honey Bee

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Spaghetti Squash Frittata {for one} {paleo}

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Happy, happy Friday! Cheers to the freakin' weekend. Seriously. Okay I think you all convinced me that a spiralizer is a necessary kitchen gadget - weekend project. Anyways, if you have been reading this little bloggy blog for awhile and have a seriously amazing memory, you might be having a bit of deja vu.

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Sweet Potato and Spinach Egg Muffins - Slender Kitchen

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Sweet Potato and Spinach Egg Muffins - Slender Kitchen

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Sweet Potato and Spinach Egg Muffins - Slender Kitchen

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Healthy Sweet Potato and Spinach Egg Muffins that are portable, packed with protein, and delicious for a quick breakfast or snack. I am always on the lookout for delicious breakfast recipes, especially the kind I can make on Sunday and then enjoy throughout the week. So when a fantastic reader (...

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Paleo Chicken Lettuce Wraps (Gluten-Free, Whole30)

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Paleo Chicken Lettuce Wraps - Fresh, flavorful & FAST, these healthy chicken lettuce wraps are on the table in no time. (Gluten-Free, Whole30)

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Whole30 Day 1: Let's Get Spicy & Saucy - Nom Nom Paleo®

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Whole30 Day 1: Let's Get Spicy & Saucy - Nom Nom Paleo®

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Yay! It's the first day of the rest of your life! Ready to make it as delicious as possible?

Flavor-boosting isn't just a hobby of mine; it's an obsession. I've never really understood how some folks can choke down meal after meal of bland, unseasoned protein and vegetables-especially given that it's often dead-simple to amp up the flavor profile of, well, EVERYTHING with just a few simple, wholesome ingredients.

The start of the New Year (and, for many of you, a new Whole30) is the perfect opportunity to stock your kitchen with spice blends and sauces that can instantly elevate any meal from ho-hum to DAD-GUM! (Ugh. Sorry-that was corny, and we all know that corn ain't Paleo.)

First Up: Spices!

To be sustainable, Paleo eating has to be tasty, and spices go a long way toward perking up our palates. That's why I love visiting my local spice purveyors, where I can follow my nose and stock up on curry powders, red chile pepper flakes, Chinese five spice, cumin, cinnamon-you name it. Then, when I get home, it's mix-and-match time.

Longtime Nomsters know that my hands-down favorite spice blend is a flavored salt of my own creation: Magic Mushroom Powder. It's revelatory, yo. (But a word of caution: It's a salt blend that's meant to be used just like salt. Season appropriately, and don't overdo it!)

As one newspaper wrote: "It's a spice blend with a psychedelic-sounding name, and while it has no hallucinogenic powers, it truly is magic, adding much-desired umami to everything it touches." Still, man cannot live on Magic Mushroom Powder alone. So check out these other Whole30-friendly spice blends that I love:

Next up: Sauces!

Feeling more saucy than spicy? I don't blame you. After all, as Grimod de la Reyniére said, "A well-made sauce will make even an elephant or a grandfather palatable." You won't find me cooking up a pachyderm or a senior citizen, but here are some homemade sauces that can transform even the most boring piece of grilled protein into something crave-worthy:

Need even more saucy ideas? Go take a gander at Stupid Easy Paleo's Ultimate Paleo Sauce Boss Round Up, featuring 50 Paleo sauces!

Whew-that's a lot of recipes. But don't get overwhelmed. Although I'm a firm believer in cooking our own food, I know it's not always possible when Real Life gets in the way. So if making your own sauces isn't in the cards this month, you can still enjoy insanely tasty flavor boosters by purchasing them. Just make sure you're carefully reading product labels and stocking up with stuff that's made with high-quality ingredients, like Tessemae's all natural dressings and sauces. There are a bunch of Tessemae's dressings that are Whole30-approved, and they're fantastically delicious to boot.

Looking for more recipes? Head on over to my Recipe Index! You'll also find exclusive recipes on my Webby Award-Winning iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).

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Whole30 Day 1: Let's Get Spicy & Saucy - Nom Nom Paleo®

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Yay! It's the first day of the rest of your life! Ready to make it as delicious as possible? Flavor-boosting isn't just a hobby of mine; it's an obsession. I've never really understood how some folks can choke down meal after meal of bland, unseasoned protein and vegetables-especially given that it's often dead-simple to amp...

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Slow Cooker Hawaiian Shredded Chicken - The Real Food Dietitians

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Slow Cooker Hawaiian Shredded Chicken - The Real Food Dietitians

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Slow Cooker Hawaiian Shredded Chicken is the perfect blend of sweet and savory. It's a recipe that's great for leftovers and can be served warm or cold.

Flavorful, light and simple.

Happy first day of Spring! You might be wondering why the heck we're kicking off Spring with a slow cooker recipe. Seems odd, huh? But this Slow Cooker Hawaiian Shredded Chicken recipe is perfect for any season.

My favorite way to dish-up this slightly sweet and savory, tender shredded chicken is wrapped tightly in a crisp Swiss chard leaf with shredded carrots, red cabbage, green onions, cilantro, sliced almonds and avocado. I then use additional coconut aminos for dipping which adds another punch of delicious flavor. Seriously, so good! You could also serve the chicken on a bed of greens, over cauliflower rice, and stuffed in a perfectly ripe avocado half.

That's right, Slow Cooker recipes can be enjoyed all year long!

If you've been following our blog for some time now, you may have gathered that we're quite fans of slow cooker (and Instant Pot) recipes AND we've gathered that you like them too! Our most popular recipes on the blog to this date just so happen to be slow cooker recipes such as our Buffalo Chicken, Chicken Chile Verde, and White Chicken Chili. Slow Cooker recipes can really be enjoyed all year long. In the winter they're great for making hearty meals like roast & potatoes and soups & stews and in the warmer months they're perfect for using in place of the oven because they don't give off as much heat. No one wants to heat the house up on a scorcher of a day.

I like to make this Slow Cooker Hawaiian Shredded Chicken recipe in the warmer months and then serve it in a lettuce or chard wrap with whatever veggies are in-season. Since today is the first day of Spring (wahoo!), I thought this was a perfect recipe to share!

Shred, wrap and eat!

After the chicken has cooked in the slow cooker for about 4-5 hours and is quite tender, you'll want to remove the chicken, place it on a plate and shred with two forks. Once the chicken is shredded, return to the slow cooker and place on warm or low until ready to serve.

Wrap it up OR serve however you wish.

Now it's time to assemble. Do your thing! Wrap it in a crisp chard or lettuce leaf, serve it on a salad, serve it over cauliflower rice or stuff it in an avocado half. Whatever sounds good to you.

You can store leftover chicken in an airtight container in the fridge for up to 5 days and enjoy warm or cold - perfect for lunchtime salads. You may also freeze the leftovers which will make for a fast-and-easy, delicious meal down the road. When you're ready to enjoy, remove from the freezer and allow to thaw overnight in the fridge. In the morning, place the chicken in the slow cooker and cook on low until heated through.

Slow Cooker Hawaiian Shredded Chicken is Whole30 compliant as long as you use unsweetened canned pineapple - be sure to read the ingredients.

Don't put those slow cookers away! We have many more slow cooker recipes to add to the blog throughout the Spring and Summer.

Slow Cooker Shredded Hawaiian Chicken

Author: The Real Food Dietitians

1 lb. boneless skinless chicken breast

½ lb. boneless skinless chicken thighs

½ small onion, diced

3 garlic cloves, minced

8 oz. can crushed pineapple, slightly drained

⅓ cup coconut aminos

1 lime, juiced

½ tsp. ground ginger

¼ tsp. red pepper flakes

½ tsp. sea salt

¼ tsp. black pepper

For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.

1. Place chicken, onions and garlic in a slow cooker.

2. In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt and pepper. Stir to mix, and then add to slow cooker.

3. Cook on low for 4-6 hours. Remove chicken from slow cooker and shred with two forks.

4. Return chicken to slow cooker, stir to mix all ingredients, and set temperature to warm (or low) until ready to serve.

5. Assemble Swiss chard wraps with desired ingredients.

1. Select 'Saute' function. Add 1 Tbsp. fat of choice (we like ghee or coconut oil). When fat is melted, add onion and garlic and cook, stirring frequently, for 5 minutes until onions start to soften.

2. Add remaining ingredients (chicken through black pepper). Press 'Cancel' button and lock lid in place. Flip vent valve to 'Sealing' position.

3. Select 'Poultry' setting (15 minutes; add 2-3 minutes if breasts are thick) When cooking time is up, manually release pressure and carefully remove the lid. Shred chicken with two forks and serve as desired.

Pin now to enjoy later. This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.
Give this Slow Cooker Hawaiian Shredded Chicken a try and comment below what you think and also let us know if you slow cook your way through Spring and Summer?

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Slow Cooker Hawaiian Shredded Chicken - The Real Food Dietitians

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Slow Cooker Hawaiian Shredded Chicken is the perfect blend of sweet and savory. It's a recipe that's great for leftovers and can be served warm or cold. Flavorful, light and simple. Happy first day of Spring! You might be wondering why the heck we're kicking off Spring with a slow cooker recipe.

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As a homeschool, stay-at-home mom, we make a homemade breakfast, lunch, and dinner most days. Although I love food and making meals for my family, I really can't be in the kitchen all day. Quick meals (that my children are willing to eat) are a must!

We don't eat a lot of sandwiches, but will on occasion. Whenever we do, my kids' favorites are pb&j (of course!), banana & mayo, (which sounds gross but is totally legit. Trust me.) and egg salad.

The version of egg salad I grew up eating was taught to me by my southern grandma. She loaded it down with Duke's brand mayo, the one and only brand she'd use, then she'd add some minced onion, a splash of apple cider vinegar, and a few dashes of salt and pepper. She'd place a big scoop in between two slices of soft, white bread. It was a simple, homely meal, yet so very yummy.

I always looked forward to her food. Everything she made was delicious. It may not have been the healthiest, after all my grandma cooked like Paula Deen with lots of butter and oil, but boy was it tasty!

I miss my grandma. Her cooking, her kindness, and the way I could talk to her about anything. I continue to make the dishes often but have put a healthier twist on many of them.

Instead of using half a jar of mayo, I like to make egg salad with avocado, which makes a creamy and delicious base using this all-natural, healthy fat. I also keep it simple with a little minced onion, lemon juice to brighten the flavor, and a little salt and pepper.

Egg salad makes a wonderful sandwich, but you could also eat it with crackers or make a lettuce wraps. It's creamy, hearty, full of healthy fat and protein. I think grandma would approve. 😊

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As a homeschool, stay-at-home mom, we make a homemade breakfast, lunch, and dinner most days. Although I love food and making meals for my family, I really can't be in the kitchen all day. Quick meals (that my children are willing to eat) are a must!

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Whole30 101: The Official "Can I Have..." Guide to the Whole30® | The Whole30® Program

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Whole30 101: The Official "Can I Have..." Guide to the Whole30® | The Whole30® Program

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Header images courtesy of Mel Joulwan and Paleo Spirit. Updated January 1, 2018.
One of the most active sections of our free Whole30 Forum is the " Can I Have... " section. This is where Whole30'ers ask about ingredients that they wish to include as part of their Whole30 program-things like bee pollen, mesquite flour, or banana almond pan-fried discs.*
Sometimes, we wonder if people really want to eat these things, or if they're just trying to stump us.
The forum is a great venue for these kinds of questions, but it can be a bit cumbersome to search, and as new people are joining every day, the same questions are asked over and over again. So today, we're going to give you all of the most common "Can I have..." questions and answers all in one place, along with our most helpful tips to maximize your Whole30 success.

Note, anything in italics below are not official "rules" of the Whole30-they're just suggestions from us to you, based on our experience, and the experience of the 100,000+ people who have done our Whole30 program in the last four years. So, you know, you don't have to accept our helpful suggestions... but you probably should.
*Yes, yes but only if you're not baking with it, and every time you ask us about pancakes on the Whole30, Ryan is sad.
Before You Ask, "Can I Have..."

Before you even read this list, please make sure you've done the following:
Read the Whole30 Program Rules.
No, really read it, a few times. Don't ask if quinoa or Siete tortillas are okay, because we spell it out clearly right there in the rules. (They're not.)
Read your labels.
Before you ask whether Cholula hot sauce, French's Yellow, or a Tanka bar* is compliant, read the ingredient list! If all of the ingredients are okay, the food is okay. If it contains an off-plan ingredient, then it's out for your Whole30.
*Yes, yes, and no because of the added sugar. Remember, added sugar is about the ingredients, not the nutrition label.
The amount of sugar listed on the nutrition label has nothing to do with whether something is Whole30 or not. Nutrition labels round to the nearest full digit, so just because something says "0 grams" next to "sugar" doesn't mean there's no added sugar! Look for any form of sugar (real or artificial) in the ingredient list. If it's there, it's out for your Whole30.
When it comes to additives, less is better, but only three are specifically out.
The Whole30 eliminates carrageenan, MSG, and sulfites (or sulfates) on the progam. Other common additives, like xanthan gum or ascorbic acid, are allowed. Not all additives are "toxic;" acsorbic acid sounds scary, but it's really just a fancy name for vitamin C. See our Common Additive Cheat Sheet for details.

On the Whole30, Can I Have...
Almond Flour: Yes
Yes, you can have almond flour, coconut flour, tapioca flour, cassava flour and other non-grain-based flours, but it's context-dependent. You can use it in place of breadcrumbs in your meatballs, to dredge a piece of chicken, or to thicken a sauce or stew. You may not use it for Paleo baking-to make muffins, pancakes, bread, cupcakes, cookies, waffles, biscuits, tortillas, pizza crust, or anything of that nature. We call those recipes Sex With Your Pants On (SWYPO) foods, and they are expressly off-limits during your Whole30.
Almond Milk: Read Your Labels
Compliant commercially-produced almond milk is easier to find than ever before, however, the majority will still have sugar and few may even still have carrageenan-rendering those off-limits for your Whole30. If you can't find a compliant brand, like New Barn Unsweetened, the alternative is to make your own -but remember, no added sweetener!
Tip: Nuts and seeds aren't your best fat choice, in general, and drinking your food is always less healthy than eating it. So when it comes to almond milk, even if you make your own... we'd rather you just eat the almonds once in a while! Arrowroot Powder or Tapioca Starch: Yes
These are fine choices as thickeners and can be especially helpful in sauces and gravies. Like almond flour, though, they are not appropriate for use in baked goods.
Bacon: Read your labels
While finding compliant bacon is a lot easier these days, it can still be challenging in many parts of the country (and world!). There are a few Whole30 Approved partners that carry compliant bacon, including Naked Bacon, Pederson's Natural Farms, and US Wellness Meats, If you are having trouble, check with your local natural foods store, or (even better) ask a local farmer or butcher shop.

Tip: Factory farmed pork is one of the unhealthiest and most mistreated animals in our farming system, and these animals tend to store toxins from their environment and feed in their fat. Since bacon is more fat than meat, that grocery store bacon is really not a healthy food choice.
Bean Sprouts: Yes
The plant part of the bean is fine to eat. The problematic compounds are found in the seed (bean) itself.
Bragg's Amino Acids: No
Bragg's Amino Acids are derived from soy, and all forms of soy are out for your Whole30. A great Whole30-compliant substitute, however, is Coconut Secret's coconut aminos. Tastes just like soy sauce!
Buckwheat: No
Buckwheat falls into the category of plants that we call pseudo-cereals. These products are not botanically grains, but contain compounds that may cause similar problems, which is why we rule them out for your Whole30.
Cacao (100%): Yes
Cacao (or 100% cocoa) is great when used as a savory spice (our Mocha Steak Rub, found in It Starts With Food, is a great example), but you can also feel free to add it to your coffee or tea, or brew it Crio Bru-style. However, we highly discourage mixing cacao with dates, figs, or other fruits to make chocolate-y confections during your program. These only feed your Sugar Dragon, which is the opposite of what you want to do on a Whole30.
Canola Oil: Yes, reluctantly (because sometimes, you have to dine out)
While we don't think vegetable oils are a healthy choice (understatement of the century), we don't expressly rule them out on the Whole30. If we did, you'd never be able to eat outside of your own kitchen, because all restaurants use them in cooking. We wanted to create the healthiest program possible, but we also need it to be do-able for those who travel for business or pleasure, or simply want to dine out during the month.
Tip: Eliminate the consumption of vegetable oils at home, even if you're not on the Whole30, and make sure the rest of your diet is focused on the most nutritious choices possible, especially if you dine out frequently. Carob: Yes
While Carob is technically a legume, carob powder is generally made from the pod of the plant and not the seed. Since all of the potentially problematic parts are contained in the seed, it's A-OK to eat parts of the plant other than the seed during your Whole30.
Chia: Yes
These "seeds" aren't the same botanical family of seeds that we eliminate with grains and legumes, so that makes them fine to eat during your Whole30.

Tip: Chia isn't likely to cause you any serious trouble, but it's not the omega-3 super-food it's made out to be, either. We explain why in It Starts With Food, but in summary, chia should be treated like any other nut and consumed in limited quantities.
Chips: Not if they're store-bought
While we recognize that potatoes are a real food, we also know that eating them in the form of fries and chips has turned them from "produce" into an adulterated commercial "product." It's easy to find potato, tortilla, or plantain chips that meet the Whole30 ingredient standards. It is not easy, however, to consume those chips in a way that's true to the spirit of the Whole30. For most of us, deep-fried, salted, crunchy chips are a bonafide food-with-no-brakes, and fall into that deep, dark area of less-healthy foods with technically compliant ingredients. For that reason, no store-bought chips of any nature (potato, plantain, tortilla, beet... not even kale) on the Whole30. Feel free to roast your own kale, pan-fry your own plantains, or bake your own sweet potato spears at home, however.
Citric acid: Yes
This is a common and acceptable additive in canned or jarred foods, like tomatoes or olives.
Coconut aminos: Yes
This soy sauce substitute is derived from coconut nectar, but brewed (and lightly fermented) with sea salt and water into a savory "umami" flavor. Per this ruling, all coconut aminos are allowed on the program.
Coconut flour: Yes
Yes, you can have coconut flour, almond flour, tapioca flour, and other non-grain-based flours, but it's context-dependent. You can use it in place of breadcrumbs in your meatballs, to dredge a piece of chicken, or to thicken a sauce or stew. You may not use it for Paleo baking-to make muffins, pancakes, bread, cupcakes, cookies, waffles, biscuits, tortillas, pizza crust, or anything of that nature. We call those recipes Sex With Your Pants On foods, and they are expressly off-limits during your Whole30.
Coconut water: Read your labels
Most coconut waters are technically compliant, containing only natural sugars from the coconut. However, some brands add sugar to their ingredients, so read your labels. Anything with added sugar is out for your Whole30.
Tip: Coconut water is essentially a "light" fruit juice. If you're involved in endurance athletics, work in a profession that leaves you prone to dehydration, or just want a refreshing treat, coconut water can be a fine choice for rehydration. Just don't let coconut water take the place of plain old water in your daily routine. Coffee: Yes
Yes, you can have your coffee. You're welcome. You can drink it black, add unsweetened compliant nutpods, coconut milk, almond milk, or add cinnamon or vanilla beans to the brew. But remember, Whole30 guidelines exclude milk, cream, non-compliant milk substitutes, and added sweeteners-including stevia (more on that below).
Tip: Regarding "Paleo" coffee creamer... sigh. We know there's a recipe out there where eggs, coconut milk, dates, and some voodoo magic are combined with prayers to create a thick, creamy concoction that can take the place of your cream and sugar (or Coffeemate) and once again transform your undrinkable black coffee into sweet, dreamy caffeine. We REALLY don't like this, and would encourage you to take a look at why you need this at all. Do you really like coffee, or are you drinking it for the hit of sugary flavor? "Dark" Chocolate: No
Anything less than 100% cocoa (cacao) is off-limits during your Whole30. Even the really dark chocolate is still candy.
Dates: Yes
All fruit, including dates, are allowed on your Whole30. They're a great way to add that hint of sweetness to a sauce (like the Char Siu pork from Well Fed), or to stuff with almonds and wrap in (compliant) bacon as a fancy-schmancy appetizer. But please, no processed date syrup.
Tip: These little sugar bombs pack a big punch-they're as close to candy as you can get on the Whole30. We recommend against using them as a "treat" to feed your Sugar Dragon. Flax Seeds: Yes
These "seeds" aren't the same botanical family of seeds that we eliminate with grains and legumes, so that makes them fine to eat during your Whole30.

Tip: Flax isn't likely to cause you any serious trouble, but it's not the omega-3 super-food it's made out to be, either. We explain why in It Starts With Food, but in summary, flax should be treated like any other nut and consumed in limited quantities.
French Fries: Not if they're commercially prepared or deep-fried
Ordering fries with your (no bun, no cheese) burger and green salad really misses the point of the Whole30. Fries are the epitome of "food with no brakes," and anything deep-fried in vegetable oil is a default unhealthy. Make your own potatoes at home using coconut oil, duck fat, or ghee, and baking or roasting them in the oven instead of deep-frying them; or order them baked or mashed (no cheese, sour cream, or butter!) if dining out.
Fruit Juice: Yes
Fruit juice is the only acceptable added sweetener on the Whole30. (We had to draw the line somewhere.) Use it to flavor sauces, soups, or entrees.
Tip: While drinking a glass of fruit juice is technically compliant, we really wouldn't recommend it, even if you juice it yourself. Juicing strips many of the nutrients out of the fruit, but still leaves all of the sugar. We'd much rather you just eat the fruit. Guar Gum: Yes
This is a common and acceptable thickener, often found in canned coconut milk.
Green Beans: Yes
The problem with legumes comes when you consume the seed. As with snow peas or sugar snap peas, green beans contain a tiny, immature seed, and a big, green pod. As such, we're not worried about the potential downsides-and if green beans are the worst thing in your diet, you're doing okay.
Gum: No
All chewing gums contain some form of added sweeteners (including xylitol) that aren't acceptable under Whole30 guidelines.
Tip: Chewing sends a message to your body that food is coming. If you spend a lot of time chewing, but not eating, your body is going to get quite confused in its responses. Consider brushing your teeth more frequently or chewing on mint leaves or fennel seeds as a fresh-breath alternative. See our 9 Fresh-Breath Strategies for more ideas. Hemp Seeds: Yes
See chia and flax.
Hummus: No
Traditional hummus is made from garbanzo beans, which are a legume. However, there are some really yummy hummus-like dip recipes out there, like this one from Jennifer at Living Grainlessly.
Kombucha: Read your labels
We like the probiotic benefits of 'booch, and we think it makes a fine addition to your Whole30 menu. Just read your labels carefully-sugar listed in the ingredients generally means that it was added after fermentation, and that's a no-go. Some varieties, like GT Dave's Enlightened flavors, have fruits and fruit juices added, which are just fine. For the in-depth behind-the-scenes on kombucha, read this.
Larabars: Read your labels, and use with caution
Most (but not all) varieties of Larabars are acceptable during your Whole30, so read your labels. (The Peanut Butter and Jelly bar is out for obvious reasons.)
Tip: We recommend using Larabars as emergency snacks, or fuel during endurance athletics. They're as close to candy as you can get on the Whole30 (with dates as a binder), so don't use them to satisfy sugar cravings. Your brain doesn't know the difference between a Snickers bar and a Larabar! Mayonnaise: Read your labels
Most commercial mayonnaises contain off-plan ingredients-generally, added sugar. (Even the "olive oil" mayo is mostly soybean oil!) Primal Kitchen offers two wonderful options, the Original and the Chipotle Lime Mayo, but the good news is that making your own compliant mayo is easy! Just read this article.
Mustard: Read your labels
Mustard is a fine choice, just read your labels carefully. French's Yellow is compliant, but beware your Dijon-it often contains white wine, which rules it out during your Whole30.
Nutritional Yeast: Yes
Just consider your source carefully and make sure the option you choose is gluten-free. Also, please don't use it to make vegan cheese.
"Paleo" or Grain-Free Bread: No
What we actually wanted to say here was, "Hell, no." Buying (or baking) Paleo Bread during your Whole30 is an exercise in missing the point. We're asking you to change your food habits, here, not just the ingredients. Bread is as SWYPO as it gets, and is still a nutrient-poor food choice, pushing more nutritious foods off your plate. Finally, bread (even if it is made from coconut flour) is the very definition of "food with no brakes!" P.S., this extends to tortillas and coconut flour wraps as well. Just say no, and sandwich your meat in a lettuce leaf, portobello mushroom caps, or toasted sheets of nori instead.
Dairy-Free or Frozen Banana Ice Cream: No
This. Is. Ice. Cream. Unlike plain frozen fruit, the only purpose of this confection is to replicate the taste, texture and reward sensation of ice cream. (Don't tell us you'd get the same satisfaction from a frozen banana because we call your bluff.) Plus the addition of cocoa, nut butters, nuts, or other fruits to your creamy concoction... this is straight SWYPO, and it's off-limits during your Whole30.
Pancakes: No
Sometimes, we feel like if we have to have one more conversation about pancakes, we might explode. No, you can't have pancakes. Yes, even if they're just bananas and eggs. First, they are explicitly ruled out in the Whole30 program guidelines. This should be enough of a reason, but in case you're still wondering why (they're just bananas and eggs!)...

Pancakes in any form do not encourage success with the Whole30 program. Reaching your health goals depends on committing to both the rules and the spirit and intention of the program. The Whole30 is designed to change your relationship with food, first and foremost. And the psychological impact of eating pancakes as part of your healthy eating, life-changing plan cannot be ignored.

Eating eggs, a banana, and some olive oil is not the same as combining those ingredients into a pancake. There are studies that show that how your brain perceives the food influences satiation. This is often cited with liquid food (smoothies or shakes, as we reference in the back of It Starts With Food), but experientially we see this with whole foods as well, depending on how they are combined. Pancakes bring up a totally different psychological response than frying some eggs and eating a banana. And it's that psychological response that we are trying to target with the program.

You may not have an affinity for pancakes, but we find that most people who complete our program do best without any of these comfort/trigger/reminiscent-of-the-SAD-stuff-you-used-to-eat foods. So, because we need to create one program that applies to as many people as possible, we rule these Paleo recreations out. In our vast experience, this sets everyone up for the best Whole30success possible. And, of course, what you choose to do after your 30 days are up is entirely up to you.

We changed the official Whole30 rules in August 2014 to include all varieties of potatoes-white, red, Yukon gold, purple, fingerling, baby, sweet potatoes, yams, etc. Feel free to boil, bake, roast, pan-fry, grill, microwave, or steam them, but no store-bought potato chips or restaurant French fries; that's completely against the spirit of the Whole30.
Tip: White potatoes pack a whole lot of energy into a relatively small package. If you're overweight, insulin-resistant or otherwise metabolically challenged, and not very active, you don't need a lot of extra energy on your daily plate. If this is your context, use white potatoes sparingly in your Whole30 meal plan, if at all. Plus, if you eat mashed potatoes with every dinner, you'll miss out on a world of colorful, nutrient-dense vegetables to explore. Bust out of your potato rut and discover a newfound love of Brussels sprouts, asparagus, or kale! Protein Shakes: Almost Always No
Almost all protein powders (like whey, casein, soy, or pea) contain off-limit ingredients. Besides, anything you can get from protein powder (except maybe chemical extractives, added sweeteners and strange-sounding isolates) you can get from whole foods during your Whole30. In addition, formulated and processed meal-replacement shakes like Shakeology or Visalus are always off-limits. These products don't even come close to our definition of real, whole food-and they're packed with off-plan ingredients like pea protein and stevia.

However, protein powder from approved ingredients like 100% egg white are allowed on the Whole30, provided they contain no sweeteners. As always, though, liquid food is still not encouraged. Got it?
Tip: We want you to spend a month learning to appreciate real food, how it tastes, the work it takes to prepare, and how it works in your body. You can have your shaker cup back in 30 days; for now, focus on starchy veggies and lean protein after a workout. Hard-boiled eggs, compliant deli meat, smoked salmon, or tuna are easy, portable protein sources to take with you to the gym. Quinoa: No
Quinoa is another one of those pseudo-cereals. While it might not technically be considered a grain, it contains properties that could be similarly problematic to your body, which makes it off-limits for your Whole30. The same guideline applies to buckwheat, amaranth, and other gluten-free grain substitutes.
Safflower/Sunflower Oil: Yes
While we don't think vegetable oils are a healthy choice (understatement of the century), we don't expressly rule them out on the Whole30. If we did, you'd never be able to eat outside of your own kitchen, because all restaurants use them in cooking. We wanted to create the healthiest program possible, but we also need it to be do-able for those who travel for business or pleasure, or simply want to dine out during the month. Ideally, you're using high-oleic saafflower or sunflower oil; these actually have a pretty favorable fat profile, similar to extra-virgin olive oil.
Salt: Yes
First, salt makes your food delicious. Second, when you cut out processed and packaged foods, you remove the vast majority of sodium from your diet. Adding salt to your Whole30 plate won't push you over reasonable sodium limits, and if you avoid salt altogether, you run the risk of an electrolyte imbalance (not to mention serious food boredom). We encourage a mix of iodized table salt and sea salt.

Tip: Did you know that all iodized table salt contains sugar? Sugar (often in the form of dextrose) is chemically essential to keep the potassium iodide from oxidizing and being lost. But remember, salt is an exception to the Whole30 "no added sugar" rules. Without this exception, you'd never be able to eat outside of your own home, because iodized table salt is added to all restaurant and pre-packaged foods.
Smoothies: We'd rather you didn't
This is a very popular question, with a very unpopular answer. Smoothies (generally made using lots of fruit) are technically compliant on your Whole30, but we strongly recommend against it. Food that you drink sends different satiety signals to your brain than food that you chew. So when you drink your meal, your brain isn't getting the feedback it needs to tell your body that it's had enough of what it needs. Plus, smoothies are generally really fruit-heavy, and starting your day off with a liquid sugar-bomb sets you up for cravings, hunger, and volatile energy levels throughout the day. In summary, we'd rather you just eat the food, and skip the smoothie.
Snap/Snow Peas: Yes
Snow peas (and snap peas, and green beans, and romano beans) are fine during your Whole30 - even though they're botanically legumes. The problem with legumes comes when you consume the seed. Snow peas contain a tiny, immature seed, and a big, green pod. As such, we're not worried about the potential downsides of consuming these "veggies."
Stevia Leaf: No
While it's not highly processed like its liquid or powdery cousins, the only purpose of stevia leaf is to sweeten something that was not already sweet. This is something we want you to avoid during your Whole30. Instead, learn to appreciate the natural flavors of your foods, and don't rely on sweet tastes to prop up sugar cravings.
Tahini: Yes
Tahini is a paste made from sesame seeds. Sesame seeds are compliant with the Whole30 program, so tahini paste is too, if all the other ingredients in the paste are compliant.
Vanilla Extract: No
Honestly, we think this ruling is kind of silly (nobody uses vanilla extract for the buzz), but we must be consistent with the guidelines to avoid confusion. The vast majority of vanilla extracts you can purchase for home use (in-store and online) contain alcohol, and the rest contain sugar alcohols. And, since we ask you to exclude alcohol and all forms of sugar from your Whole30, vanilla extracts are non-compliant. (If you see vanilla extract listed as an ingredient, you can count that product out for your Whole30, too.)
Tip: Water Kefir: Yes You can use 100% vanilla bean powder in place of vanilla extract. We use it in a 1:1 ratio in recipes (1 tsp. vanilla extract = 1 tsp. vanilla bean powder).
Following the same logic as kombucha, we're okay with water kefir. If you're making it yourself, do what you can to ensure that the sugar is used by the bacteria (appropriate fermentation time). If you're buying, avoid those brands with added sugar in the ingredients list.

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Whole30 101: The Official "Can I Have..." Guide to the Whole30®

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Header images courtesy of Mel Joulwan and Paleo Spirit. Updated January 1, 2018. One of the most active sections of our free Whole30 Forum is the " Can I Have... " section.

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The Ultimate Whole30 Trader Joes Shopping List

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The Ultimate Whole30 Trader Joes Shopping List

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Yes, the ultimate. This is is. Trader Joe's is my happy place, so naturally I had to scour out the entire store to compile the ultimate Trader Joe's Whole30 shopping list.

I am SO SORRY to those who don't have a Trader Joe's in their city. Sorry for this post that's basically meaningless to you, and sorry you cannot experience all the wonder that Mr. TJ offers. Every time we move to a new city (which happens a lot with my husband's job), the first (ok maybe like the 26th) thing I do is find the nearest Trader Joe's. I NEED that place in my life. Affordable foods, unique eats, great selection, amazingly friendly people, and TONS of Whole30 options that won't break the bank.

You know you're a true foodie if you'd rather spend an hour at Trader Joe's checking out all the selection that go shoe shopping. Yes, this is my life. And I'm proud to be a food-obsessed weirdo like that.

Now there are many many basic things TJ's offer for your Whole30 journey - like grass-fed beef or organic chicken breasts, broccoli and carrots, bananas and apples, fresh herbs...you get the picture. Those 'duh' items at any grocery story. This ultimate Trader Joe's Whole30 shopping list is more of an in-depth look at items that are 'convenient' Whole30 compliant foods, or things to break up the Whole30 mundane rut.

The Ultimate Whole30 Trader Joe's Shopping List
*Items may range from store to store. Pre-made/Packaged Meat

1. Grass-fed Beef Sirloin Roast

2. Cooked Pork Belly

3. Fully Cooked Boneless Chicken Breasts

Burgers & Sausages

1. Chili Lime Chicken Burgers

2. Grass-fed Angus Beef Burgers

3. Turkey Burgers

4. Spicy Italian Chicken Sausages

5. Garlic Herb Chicken Sausages

6. Organic Uncured Beef Hot Dogs

Seafood Fresh Pre-made/Pre-cut Veggies

1. Smoked Salmon (check ingredients - some have sugar added)

2. Jumbo Shrimp & Jumbo Sea Scallops

3. Langostino Tails

4. Canned Sockeye Salmon (TJ's also has a wide variety of compliant canned tuna as well)

5. Frozen Seafood Blend (shrimp, calamari, scallops)

6. Mahi Mahi Fillets

7. Sockeye Salmon Fillets

8. Alaskan Cod Fillets

Frozen Vegetable Sides Meal Enhancers

1. Butternut Squash Zig Zags

2. Sweet Potato Ribbons

3. Cut Butternut Squash

4. Steamed Baby Beets

5. Roasted Sweet Potato Wedges

6. Riced Cauliflower (TJ's also has riced broccoli & broccoli slaw)

7. Sliced Jicama

8. Diced Onions

9. Mirepoix (chopped carrots, onions, celery)

10. Peeled Garlic

11. Baby Zucchini

Condiments

1. Grilled Cauliflower

2. Hatch Fire Roasted & Chopped Chilies

3. Asparagus Spears

4. Organic Green Beans

5. Artichoke Hearts

6. Organic Broccoli Florets

7. Mashed Sweet Potatoes

8. Bell Pepper Strips

9. Fire Roasted Bell Peppers & Onions

10. (not pictured) Frozen Carrot Spirals

Sauces/Condiments Cont.

1. Hearts of Palm

2. Bagged Sun Dried Tomatoes

3. Fire Roasted Yellow & Red Peppers

4. Greek Kalamata Olives

5. Giant Chalkidiki Olives

Dips

1. Ginger Paste

2. Minced Garlic

3. Capers in Vinegar

4. Sauerkraut

5. Yuzu Hot Sauce

1. Puttanesca Sauce

2. Roasted Garlic Spaghetti Sauce

3. Spicy Brown Mustard

4. Harissa

1. Chunky Spicy Guacamole

2. Avocado's Number Guacamole

3. Green Tahini Dip

4. Tahini Sauce (Jarred tahini is also offered)

5. Chunky Salsa

6. Organic Tomatillo Roasted Yellow Chili Salsa

7. Hatch Valley Salsa

8. Salsa Verde

Refrigerated Snacks
Packaged Snacks (*read the ingredient labeling on some of these bars, to ensure individual flavors are compliant)
Spices

1. RXBARS (check the label)

2. Chomps Grass-Fed Beef Sticks

3. EPIC Bars (check the label)

4. Larabars (check the label)

5. Organic Coconut Chips

6. Freeze-Dried Fruit

7. Dried Fruit

Cooking Elements (oils/vinegars)

1. Hard Boiled Eggs

2. Prosciutto (check ingredients - some have sugar added)

Nuts Nuts Nuts

1. Lemon Pepper

2. Rainbow Peppercorns with Ginger

3. South African Smoke

4. Everyday Seasoning

5. Garlic Salt

6. 21 Seasoning Salute

7. Himalayan Pink Salt

Beverages

1. Red Wine Vinegar

2. Avocado Oil

3. Greek Kalamata Extra Virgin Olive Oil

4. Balsamic Vinegar

5. Organic Extra Virgin Garlic Flavored Olive Oil

6. Smoked Extra Virgin Olive Oil

7. Black Truffle Extra Virgin Olive Oil

8. Balsamic Vinegar

9. White Modena Vinegar

10. Coconut Oil

11. Clarified Butter (Ghee)

12. Organic Extra Virgin Olive Oil Spray

13. Coconut Aminos

1. Assorted Bagged Nuts (*not peanuts. Raw nuts - not trail mixes or sweetened nut mixes)

2. Nut Butters (*not peanut butter. Check labels for added sweeteners)

1. GTS Kombucha

2. Cold Pressed Juice *although compliant ingredients, not considered true to the Whole30 spirit

PHEW - got all that? Here's one final tip, go shopping without the kiddos 😉 I apologize for the blurry photos - it happens when you're in a hurry shopping with a toddler and an infant. But you get the gist!

Have you downloaded my 7-day Whole30 meal planning guide yet? A full week of recipes, coinciding grocery list, time-saving meal prep tips, and more! Sign up here:

Enjoy the ultimate Whole30 Trader Joe's Whole30 shopping list and happy Whole30'ing!

Interested in more Whole30 meals that you won't see on the blog? Follow me on Instagram!

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The Ultimate Whole30 Trader Joe's Shopping List

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Yes, the ultimate. This is is. Trader Joe's is my happy place, so naturally I had to scour out the entire store to compile the ultimate Trader Joe's Whole30 shopping list. I am SO SORRY to those who don't have a Trader Joe's in their city.

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People are turning to Whole30 for weight loss, medical problems like digestive issues, and more. Eating on a Whole30 meal plan has provided significant results in improving health for many people!

Whole30 is centered around a wholesome lifestyle of eating focusing heavily on vegetables and protein - similar to Paleo, but with a few key differences. This Whole30 meal plan is designed to help you jumpstart your Whole30 and reboot your body! If you don't know where to begin, start with this Whole30 meal plan!

All of the recipes in this easy to follow Whole30 meal plan are located right here on this page, so you can skip the recipe hunting and save time finding what you need.

Try making the lunch recipes the night before while you make dinner to save even more time!

Banana Coconut Crunch Cereal
Zucchini Fritters
Cashew Protein Bars
Breakfast Pizza Quiche
Whole30 Breakfast Scramble
Cherry Almond Chia Pudding
Roasted Poblano, Sausage and Sweet Potato Hash

Thai Inspired Green Curry Chicken
Baked Salmon w/ Asian Cilantro Pesto
Paleo Taco Stuffed Zucchini
Kale Sausage Minestrone Soup
Baba Ghanoush Turkey Burgers
Ginger Cilantro Cod
Shrimp Alfredo w/ Zoodles

If you're new to Whole30 or just want some additional resources to help you through your Whole30 journey, there are tons of great books on Amazon!
Here are some of the best Whole30 books and resources:
- The Whole30: The 30-Day Guide to Total Health and Food Freedom is by the creators of Whole30, so it's jam packed with information and you can be sure that it's all accurate!

- It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways is also by the creators of Whole30 and offers insight as to how different foods affect your body, both positively and negatively! It's a great read if you're interested in the science behind the food.

- Whole 30: Whole 30 Diet Cookbook: Delicious Weight Loss Recipes To Boost Metabolism And Energy, 20+ Recipes! is great if you want to add some Whole30 approved recipes to your recipe rotation and you love having cookbooks on hand!
How far into your Whole30 journey are you?

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People are turning to Whole30 for weight loss, medical problems like digestive issues, and more. Eating on a Whole30 meal plan has provided significant results in improving health for many people! Whole30 is centered around a wholesome lifestyle of eating focusing heavily on vegetables and protein - similar to Paleo, but with a few key differences.

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Here's What You Can and Can't Eat on Whole30 | Kitchn

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Here's What You Can and Can't Eat on Whole30 | Kitchn

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Are you considering a pre-holiday Whole30? We've got all the recipes and resources you need if you are. And let's start with the basics: What does Whole30 involve, anyway?

When it comes to what you can and can't eat on Whole30, the rules are pretty hard and fast, and there's a lot (including dairy, added sugar, and alcohol, whether for drinking or cooking) on the no-fly list.

But wait - this isn't just another diet. These things aren't considered "bad." Not at all.

Trigger Foods: Foods That Make Us Feel Not Great

The point is not, as you might assume, to punish you for the excesses of your summer of fun by ridding your diet of everything good and tasty. Nor is the message of Whole30 that these foods (which also include grains and legumes, plus anything that contains carrageenan, MSG, soy, and sulfites) are inherently bad.

Rather, the idea is that some of these foods might be triggers for you. Cheese may be behind your tummy trouble; soy may be the culprit when it comes to your runny nose.

The goal is to investigate how your body responds to certain foods, by first eliminating them and then slowly reinstating them after the 30 days are up.

The specifics can be a little tricky - for example, you can't eat peanuts but you can eat almonds - but it's not as complicated as it seems. To help you navigate your way through the dos and don'ts, here's a short guide to all the foods you can't eat during Whole30 and, more importantly, what you can eat during those 30 days. (You can also always see the rules for Whole30 on the program's website.)

What You Can't Eat on Whole30

This list may feel punitive, but it's not. And it's 30 days! You can do it!

1. Dairy

This means no cheese, cow milk, yogurt, cream, sour cream, kefir, and butter. The only exception to this rule is that you can have ghee.

2. Grains

This means no corn, rice, quinoa, wheat, rye, millet, sorghum, amaranth, buckwheat, bulgur, or sprouted grains.

3. Alcohol

No alcohol for cooking or drinking is to be consumed while doing Whole30. This includes vanilla extract. You can have something like kombucha, however, which does include a very minor amount of alcohol (as long as there isn't added sugar from outside of fruit juice). Read more about Kombucha restrictions here.

4. Legumes

For 30 days you can't eat beans of any kind, soy of any kind (including tofu, soy sauce, miso, edamame), chickpeas, peas, lentils, and peanuts.

5. Added Sugar

Don't consume sugar that is real or artificial during the 30 days. This includes honey, maple syrup, agave, Splenda, xylitol, and Stevia. When it comes to grocery store finds, this one might be the trickiest to avoid. Common household ingredients - like Sriracha - include added sugar. You need to check the label on everything.

6. Carrageenan, MSG, and Sulfites

Avoid processed foods while doing Whole30. If you see these three things on any ingredient list, it's out.

7. "Junk" Food

This means that you can't recreate your favorite junk food or baked good recipes even if they use Whole30-compliant ingredients. This is less to do with your physical reactions to food, and more to do with the mental side of things. Don't try to recreate " pizza crust" out of cauliflower, and don't make " pancakes" out of eggs and banana.

What You Can Eat on Whole30

After that pretty exhausting list of foods you can't eat, it might seem a little daunting to start the program. But there's still a bunch of delicious ingredients that can comprise a good - no, a great! - meal.

1. Vegetables

Eat vegetables - including potatoes! - to your heart's content.

2. Fruits

Fruits are allowed, in moderation. Remember that you're trying to limit your sugar intake during the 30 days.

3. Unprocessed Meats

Sausage is still okay, but check for added sugar and other off-limit preservatives.

4. Seafood

Fish and shellfish get the Whole30 nod of approval.

5. Eggs

Eggs will become your new breakfast bestie.

6. Nuts and seeds

All nuts and seeds are okay, with one exception: peanuts, because they are a legume.

7. Oils (some) and ghee

Just say yes to olive oil and coconut oil. Ghee, which is a type of clarified butter, is also allowed.

8. Coffee

Yes, you can have coffee while on Whole30, but you can't add any milk products or sugar to lighten it up. Try making your own almond milk instead (with no sweeteners).

The Golden Rule of Whole30

The most important thing to remember when doing Whole30 is to check the label on everything you buy. A lot of everyday condiments and prepackaged goods have added sugar or additives that you might not be aware of. When in doubt, choose whole foods, especially vegetables, but also fruits, nuts, meats, and seafood.

30 Days of Whole30: Why Whole30? It's not a permanent diet; it's not a prescription for eating. It's just 30 days of eating whole foods and exploring a more purposeful, mindful approach to food. Read more here on what Whole30 is and how to follow along.

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Here's What You Can and Can't Eat on Whole30

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Are you considering a pre-holiday Whole30? We've got all the recipes and resources you need if you are. And let's start with the basics: What does Whole30 involve, anyway? When it comes to what you can and can't eat on Whole30, the rules are pretty hard and fast, and there's a lot (including dairy, added sugar, and alcohol, whether for drinking or cooking) on the no-fly list.

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20 Essential Recipes for a More Successful Whole30 | Kitchn

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20 Essential Recipes for a More Successful Whole30 | Kitchn

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If you're giving Whole30 a try, your first question is likely "Where do I start?" In this month-long reset, you temporarily eliminate grains, sugar, dairy, and alcohol, while focusing on whole foods like meat, fish, eggs, vegetables, fruit, and healthy fats such as avocado and nuts.

It's not as limiting as it sounds; in fact, it's a great way to upgrade your cooking skills through a month of focusing just on whole foods and vegetables. We've gathered some of our favorite cooking lessons and recipes for smart, simple cooking during the Whole30 stretch. From how to roast, steam, and blend vegetables into soup, to how to cook your favorite cuts of meat and fish, these recipes are just what you need to build your foundation in the Whole30 kitchen.

Egg Essentials

Eggs are a Whole30 breakfast staple. Keep things interesting by changing the way you cook them, and partner them with add-ons like salsa, avocado, and smoked salmon. Consider buying more than one carton at a time!

Vegetable Essentials

Veggies are at the heart of the Whole30 diet. Now's the time to make sure you're all brushed up on the basic techniques.

Meat Essentials

Just like veggies, meat plays a key role in Whole30 success. Make sure you're serving up the best-cooked cuts.

And a Few Other Essentials

Consider these a part of your Whole30 toolbox. While you can purchase many of these items, making them at home puts the control of the ingredients in your hands.

30 Days of Whole30: We kicked off 2017 off with 30 days of Whole30. Why Whole30? It's not a permanent diet; it's not a prescription for eating. It's just 30 days of eating whole foods and exploring a more purposeful, mindful approach to food. Read more here on what Whole30 is and how to follow along.

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If you're giving Whole30 a try, your first question is likely "Where do I start?" In this month-long reset, you temporarily eliminate grains, sugar, dairy, and alcohol, while focusing on whole foods like meat, fish, eggs, vegetables, fruit, and healthy fats such as avocado and nuts.

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I had a pretty successful Whole 30 back in 2013. I didn't switch to paleo, but I enjoyed the challenge. My parents have both lost 20 pounds in doing a Whole 30 recently in 2015.

The recipes below are very Whole 30 friendly. If you're a visual person, check out my photo Whole 30 main dishes database. It contains newer recipes as well as the ones listed below.

Want to cut to the chase? Grab the weekly Whole 30 meal plan and the Whole 30 freezer cooking plan.

This post, How to Prepare for a Whole 30 can be super helpful in your preparation and this one, How to Make Healthy Eating Easier, can help you keep at it.
Please be sure to read each recipe carefully as there are Whole 30 adaptations added.
from Good Cheap Eats

from Life as MOM

Buy the book here. Thanks for supporting this site!

Shredded Beef Filling, any variation, serve on salad or with steamed vegetables, squash, or sweet potatoes, p. 66
Salsa Verde Beef - read label on your green salsa, p. 68
Mexican Tortas, serve on a salad or with vegetables, p. 71
Mediterranean Style Steak, p. 76
Seasoned Steak without the Gorgonzola butter, p. 78
Vegetable Bolognese, p. 83
Sweet and Spicy Joe's - no sugar, p.91
Boules de Picolat, serve with Sweet Potatoes instead of white potatoes, p. 101
Any of the cooked chicken variations, pp. 104-107
Chicken stock - better than a can!, p. 108
Spicy Southwest Chicken - omit the soy sauce, p. 111
Spicy Dijon Chicken, p. 114
Garlicky Italian Chicken Breasts, p. 117
Chicken Caesar Salad, no cheese or croutons, p. 116
Roast Turkey, be sure to have sweet potatoes, p. 136
Tarragon Turkey Burgers, no cheese, no bun, use homemade mayo, p. 139
Tarragon-Lemon Rubbed Fish, p. 146
Grilled Tilapia and Shrimp Taco Salad, serve with guac instead of yogurt sauce, p.147
Carnitas, serve as salad, p. 152
Southwest pork chops, p. 153
Pork chile verde (no hominy, read the green salsa label), p. 154
Cranberry pork chops - use oil for the butter, omit sugar, p. 155
Pulled Pork with Cumin-Scented Cabbage Salad instead of Asian slaw, p. 160
Caribbean pork tenderloin with mango salsa, p. 163
Herb crusted pork roast, p. 165
Homemade pork sausage patties, use coconut oil for butter, p. 173
Red sauce with sausage, p. 174
Wild boar sausage with spicy tomato sauce, p. 177
Easy stovetop ratatouille, p. 188
Tomato sauce with Oregano and Kalamata Olives, p. 201
Quick and Spicy Marinara, p. 202
Easy Slow Cooker Red Sauce, p. 205
Chicken Cacciatore Stew, p. 224
Irish Stew, no potatoes, use Rutabagas instead, no flour, p. 225
Beef Stew with Eggplant and Carrots, p. 226
Hearty Beef stew with Olives, sub chili powder for enchilada sauce, p. 227
Quick and Easy Texas Chili, p. 229
Slow cooker Applesauce, p. 279
Chile and Sausage Frittata, no cheese, p. 278

My second cookbook, Good Cheap Eats, was written while I was doing the Whole 30. Many of the recipes are very adaptable to the diet.

Other meal-planning ideas

Homemade juices and smoothies
Sautéed vegetables
Baked sweet potato with salt and pepper, drizzle olive oil, fresh herbs, green onions
Dairy free mashed sweet potatoes
Grilled Sausage and squash
Salad instead of pizza with similar toppings? Antipasto? Meat and veg, no cheese or beans
Roasted Sweet potatoes
Roasted butternut squash
Omelettes
Hard cooked eggs, deviled with homemade mayo
Scrambled eggs with vegetables, ham or sausage
Chicken vegetable soup ( no noodles)
Fruit salad
Vegetable soup with meat (no grains)
Chili with no beans
Butternut squash soup
Mashed cauliflower
Smooth Cauliflower soup
Artichokes
Asparagus

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I had a pretty successful Whole 30 back in 2013. I didn't switch to paleo, but I enjoyed the challenge. My parents have both lost 20 pounds in doing a Whole 30 recently in 2015. The recipes below are very Whole 30 friendly. If you're a visual person, check out my photo Whole 30 main dishes database.

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The Whole30® Program | The Whole30® Program

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The Whole30® Program | The Whole30® Program

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Since April 2009, millions of people have successfully completed the Whole30 ® program with stunning, life-changing results. This is a summary of the official Whole30 Program rules, plus some extra motivation from Melissa.

For in-depth information about planning and preparing for the program, a comprehensive FAQ, and more than 100 totally compatible recipes, refer to our New York Times bestselling book, The Whole30: The 30-Day Guide to Total Health and Food Freedom.

The Whole30 Program Rules

The Whole30 Program is laid out in two phases: 30 days of elimination, and 10 days of reintroduction. For the first 30 days, you'll be eating meat, seafood, and eggs; lots of vegetables and fruit; and natural, healthy fats. The list of foods you'll eliminate may seem intimidating, but you've got 150 recipes here to see you through-and it's only 30 days. Below is a summary of Whole30 elimination. (Please refer to The Whole30: The 30-Day Guide to Total Health and Food Freedom for a comprehensive overview of the Whole30 Program, FAQs, recommendations, and troubleshooting.)

Yes: Eat real food.

Eat meat, seafood, and eggs; vegetables and fruit; natural fats; and herbs, spices, and seasonings. Eat foods with a simple or recognizable list of ingredients, or no ingredients at all because they're whole and unprocessed.

No: Avoid for 30 days.

No added sugar, real or artificial. This includes (but is not limited to) maple syrup, honey, agave nectar, coconut sugar, date syrup, monk fruit extract, stevia, Splenda, Equal, Nutrasweet, and xylitol. If there is added sugar in the ingredient list, it's out.

No alcohol in any form. No wine, beer, champagne, vodka, rum, whiskey, tequila, etc., whether consumed on its own or used as an ingredient-not even for cooking.

No grains. This includes wheat, rye, barley, oats, corn, rice, millet, bulgur, sorghum, sprouted grains, and all gluten-free pseudo-cereals like quinoa, amaranth, and buckwheat. This also includes all the ways we add wheat, corn, and rice into our foods in the form of bran, germ, starch, and so on. Again, read your labels.

No legumes. This includes beans (black, red, pinto, navy, garbanzo/chickpeas, white, kidney, lima, fava, cannellini, lentils, adzuki, mung, cranberry, and black-eyes peas); peanuts (including peanut butter or peanut oil); and all forms of soy (soy sauce, miso, tofu, tempeh, edamame, soy protein, soy milk, or soy lecithin). The only exceptions are green beans and most peas (see the Fine Print).

No dairy. This includes cow's-, goat's-, or sheep's-milk products like milk, cream, cheese, kefir, yogurt, sour cream, ice cream, frozen yogurt, and sour cream. The only exceptions are clarified butter or ghee (see the Fine Print).

No carrageenan or sulfites. If these ingredients appear in the ingredient list of your processed food or beverage, it's out for the Whole30.

No recreating baked goods,"treats", or junk food with approved ingredients*. No banana-egg pancakes, coconut-cassava tortillas, or coconut milk ice cream. (See Let's Get Specific on page 4 for more details). Your cravings and habits won't change if you keep eating these foods, even if they are made with Whole30 ingredients.

No stepping on the scale or taking measurements. Your reset is about so much more than just weight loss, and focusing on body composition means you'll miss out on the most dramatic and lifelong benefits this plan has to offer. As such, please don't weight yourself, analyze body fat, or break out the tape measure during the 30-day elimination period. (You'll thank us.)

Let's Get Specific

Specific foods that fall under the " Pancake Rule" include: pancakes, crepes, waffles, bread, tortillas, biscuits, muffins, cupcakes, cookies, brownies, alternative flour pizza crust or pastas, granola, cereal, or ice cream. No commercially-prepared chips (potato, tortilla, plantain, etc.) or French fries either. You may also decide to exclude additional foods that, despite being compatible with the program, promote cravings or make you feel out of control, like RXBARs or almond butter. (See page 95 in The Whole30 for guidance.)

The Fine Print

These foods are exceptions and are allowed during Whole30 elimination.

Ghee or clarified butter. Clarified butter (see page 289) or ghee are allowed during Whole30 elimination, as they've had their milk solids rendered out.

Fruit juice. Products or recipes that include orange, apple, or other 100% fruit juices are compatible with the program, even if they're used as a natural sweetener.

Certain legumes. Green beans and most peas (including sugar snap peas, snow peas, green peas, yellow peas, and split peas) are allowed.

Vinegar and botanical extracts. Most vinegar (including white, red wine, balsamic, apple cider, and rice) and alcohol-based botanical extracts (like vanilla, lemon, or lavender) are allowed during your Whole30 program. (Just not malt-based vinegar or extracts, which will be clearly labeled as such, as they contain gluten.)

Coconut aminos. All brands of coconut aminos (a brewed and naturally fermented soy sauce substitute) are acceptable, even if you see the words "coconut nectar" or "coconut syrup" in their ingredient list.

Iodized salt. All iodized salt contains a tiny amount of dextrose (sugar) as a stabilizer, but ruling out table salt would be unreasonable.

Reintroduction

Your Whole30 isn't over yet! Following the 30-day elimination, you'll enter phase two, a 10-day period (at least) of reintroduction. This is the fun part-where you get to bring back the food groups you've been missing one at a time, and compare your experience. This is where you learn the most about which foods may be having a negative impact on your energy, sleep, mood, cravings, digestion, and more, so be thorough here!

In this phase, you'll reintroduce one food group at a time, then go back to the elimination phase for two days to reset (in case you have a negative experience). You'll reintroduce food groups in order of least likely to be problematic to most likely:

(OPTIONAL) Added sugar

(OPTIONAL) Gluten-free alcohol

Legumes

Non-gluten grains

Dairy

Gluten-containing grains

Reintroduction is where you'll learn which foods do and don't work for you, and start to create your perfect Food Freedom plan. See page 42 in The Whole30 or Chapter 5 in Food Freedom Forever for examples and detailed Reintroduction guidelines.

Give Us Thirty Days

Your only job during the Whole30 is to eat Whole30-compatible foods. You don't need to weigh or measure, count calories, restrict calories, or purchase everything organic or grass-fed. Your only job is to stick to the Whole30 rules for 30 straight days... no cheats, no slips, no "special occasions."

This isn't a hazing or a boot camp; the requirement for 100% compliance is grounded in science. We call the Whole30 a "reset," but at its heart, the Whole30 is an elimination diet. Elimination protocols have been around since the 1920's, and many doctors say they are still the gold standard in identifying food sensitivities-but only if you do them by the books. In order to accurately test how your body responds in the absence of these potentially problematic foods, you have to completely eliminate them. One bite of pizza, one spoonful of ice cream, one sip of beer within the 30-day period and you've broken the "reset"-and have to start over again on Day 1.

You must commit to the full program, exactly as written, 100% for the full 30 days. Anything less and you won't experience the full benefits the program has to offer. Anything less and you are selling yourself-and your life-changing results-short.

It's only 30 days.

You Can Do Hard Things

The Whole30 is famous for its tough love, but don't be nervous- it's heavy on the love. At this point, many of you want to take on this life-changing self-experiment, but aren't sure you can really do it. If you've spent your whole life dieting, those efforts have likely left you discouraged, and you're skeptical that the Whole30 really is different. It is, I promise. And also, you're going to have to do the work. Here are a few key mindset shifts I want you to make heading into your Whole30, so you can step into your own power, reclaim your confidence, and keep this promise to yourself.

This will be hard. There are so many roadblocks to changing the way you eat. For some, it's emotional ties to comfort foods. For others, it's time or budget concerns. For still others, it's missing culturally significant foods. I honor the tremendous efforts many of you will go through just to complete the Whole30. And still, you have done harder things in your life. Losing a parent is hard. Fighting cancer is hard. Birthing a baby is hard. The Whole30 may also be hard, but you are more powerful than you give yourself credit for, and I know you can do this too.

Don't self-sabotage. If you leave the program open to negotiation when you have a bad day or a special occasion, you are setting yourself up to fail. If you don't clean out your pantry, if you tell yourself "one glass won't matter," if you say "I'll try to do all 30 days," you are setting yourself up to fail. Language matters, and "I'll try" leaves you an out. Wake up each day and say, "I am Whole30, and I will keep this promise to myself."

Hold your boundaries. You never, ever, ever have to eat anything you don't want to eat. We're all grown-ups here, and someone else's feelings aren't as important as your physical and mental health. Practice saying, "No, thank you" or "I'm not drinking right now." Remember your "why" and come back to that when you're feeling pressured. Just because it's your sister's birthday, your best friend's wedding, or your company picnic does not mean you have to eat anything. Realizing the event is just as special and your participation just as meaningful without the wine or cake is a huge benefit of the program.

Changing your life requires effort. Grocery shopping, meal planning, dining out, socializing, and dealing with stress will all prove challenging at some point during your program. We'll give you all the tools, guidelines, and resources you'll need in our books, website, newsletters, and social media feeds, but you also have to take responsibility for your own program. The Whole30 will challenge you in ways you don't expect, which is exactly why the benefits will carry over into every area of your life. Remember that when things get hard.

In Conclusion...

This is the journey you have been preparing for. You want to do this. You need to do this. You're ready for it. And I know that you can do it. So stop thinking about it, and take the first step. Right now, this very minute, commit to the Whole30.

Then take a deep breath, because you've already begun. I'm so excited to welcome you into our community and witness your journey. Even if you're not 100% sure the Whole30 will be as transformational for you as it has been for so many, all I ask is that you give it 30 short days and trust the process. What we do here is that important. I believe in it that much. It changed my life, and I want it to change yours, too.

Welcome to the Whole30.

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The Whole30® Program - The Whole30® Program

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The Whole30 Program Rules are laid out in two phases: 30 days of elimination, and 10 days of reintroduction.

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Want a peek into our grocery cart? Here's how I'm grocery shopping and feeding eight people on the cheap: the Grocery Geek report for December. Can I just say that December was a weird month? I planned and shopped for holiday meals that didn't happen. I planned and shopped for wildfires that did.

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Taco Salad Whole30 Compatible - Rainbow Delicious

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Taco Salad Whole30 Compatible - Rainbow Delicious

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Taco Salad Whole30 Compatible - Rainbow Delicious

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Taco Salad Whole30 Compatible that is so fresh and filling. Seasoned ground beef, tomatoes, avocado, romaine, cilantro, onion and lime garnish.

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Recipe: Baked Halibut with Chimichurri | Kitchn

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Recipe: Baked Halibut with Chimichurri | Kitchn

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Though you might normally associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish. Rubbed over the fillets before baking, the flavor of the chimichurri stays fresh and bright, infusing the delicate fish with a pop of green color and taste that says SPRING! It's another simple yet impressive fish recipe to add to your repertoire.

This recipe was born out of boredom. Last spring I was cooking for clients who requested fish several times a week and, after pondering what seemed like the millionth piece of seared halibut in some kind of sauce, I decided to rub the fish in the beautiful chimichurri sauce my co-worker had just mixed up and bake it instead. The resulting fish was lovely: light, delicate and deeply infused with the taste of fresh herbs.

To recreate it, I adapted the chimichurri recipe created by my former co-worker - the talented Sarah of La Femme Epicure - keeping the cilantro because I love it and toning down the garlic, which can overpower the mild fish. The sauce comes together quickly in a small food processor, although you can chop it up by hand if you need to, and it can be made up to one day ahead if necessary. Its robust flavor seasons the fish as it cooks, and a final dollop before serving adds a bit of zing.

This is a beautiful and quick main dish for spring entertaining, as well as a healthy, weeknight-friendly dinner. And if you or your guests are keeping an eye on seafood sustainability, know that wild-caught Alaskan halibut is rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch. Serve it with roasted, smashed potatoes and a crunchy salad for a fresh and satisfying meal.

Baked Halibut with Chimichurri
Chimichurri adapted from La Femme Epicure, Serves 4
For the chimichurri:
3 cloves garlic
1 small shallot
1 cup parsley
1/4 cup cilantro
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons water
1 teaspoon red pepper flakes
1/2 teaspoon salt, plus more for seasoning fish

1 1/2 pounds halibut, cut into 4 portions

Combine all the chimichurri ingredients in a small food processor and blend until smooth. (Alternatively, you can finely chop the garlic, shallot and herbs by hand. Mix with the remaining ingredients in a small bowl.) Let sit at room temperature for at least 20 minutes, or cover and refrigerate up to 1 day.

Preheat the oven to 375°F. Lightly season the fish with a little salt. Rub all sides of each piece of fish with about 1 tablespoon of the chimichurri and place in a baking dish. Reserve the remaining sauce for serving.

Bake for 12-20 minutes - depending on the thickness of the fish - or until fish is firm and almost opaque all the way through. Serve with a little of the reserved chimichurri sauce spooned over each piece.

Recipe Notes

If you can't find halibut, substitute another mild, lean white fish like cod. (You may need to adjust the cooking time based on the thickness of the fish.)

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Though you might normally associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish. Rubbed over the fillets before baking, the flavor of the chimichurri stays fresh and bright, infusing the delicate fish with a pop of green color and taste that says SPRING!

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Meal Prep – Healthy Roasted Chicken and Veggies | Gimme Delicious

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Meal Prep – Healthy Roasted Chicken and Veggies | Gimme Delicious

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Seasoned with olive oil and italian spices then roasted to perfection, this sheet pan chicken and rainbow veggies is great for meal prep and makes a healthy lunch or dinner too!
Meal prepping is a must if you go to work, school or like to have healthy meals on hand at all times. Having healthy meals on hand will make your day and week run a lot smoother. This means you wont end up needing to purchase last-minute un-healthy fast food. You can prep the entire weeks meals on the weekend so you'll always have tasty healthy food at reach. I assure you it's well worth the extra effort and will also save you a lot of money.

This sheet pan roasted chicken and rainbow veggies is a great dish to make if your just starting to meal prep or if you just want easy toss in the oven kind of dinner.

The chicken and veggies are loaded with spices and drizzled with olive oil, then roasted in the oven for 20 minutes or until charred and tender. Since the chicken breasts are cut into small cubes, they cook at the same rate as the veggies making it that much easier to cook everything at the same rate.

MY LATEST RECIPES

Divide the chicken and veggies into individual meal prep containers on a handful of brown rice or quinoa or your favorite type of rice and enjoys a weeks worth of meals all done in under 30 minutes!

Meal Prep - Healthy Chicken and Veggies

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Meal Prep - Healthy Roasted Chicken and Veggies

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Seasoned with olive oil and italian spices then roasted to perfection, this sheet pan chicken and rainbow veggies is great for meal prep and makes a healthy lunch or dinner too! Meal prepping is a must if you go to work, school or like to have healthy meals on hand at all times.

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Homemade Fruit & Nut Bars – Stupid Easy Paleo

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Homemade Fruit & Nut Bars – Stupid Easy Paleo

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So you've started eating a Paleo-style diet and now you can't eat Clif Bars anymore. (Thank goodness...who truly likes them anyway?!)

Many endurance athletes-particularly in the cycling camp-rely on some form of energy bar at some point or another in their training / racing / recreational endeavors. Unfortunately, most bars are highly processed and contain grains, excess sugar, preservatives, etc. I challenge you to go into your local market and find a bar that is Paleo-friendly and most likely, you'll only find Lara bars. Built around a base of ground dates and nuts with other ingredients to customize the flavors, these are definitely packed with sugar from the dates and dried fruit they contain but don't have any other funky stuff. My beef with them is that they are pretty pricey...Trader Joe's sells (a limited variety of) them for about $1 and they go upwards from there. (Aside: If you've been purchasing them over the years, is it me or have they seemed to have gotten smaller?! What the heck?)

Luckily, these are really to make on your own, come out tasting just as good and are less expensive when you do it yourself. The caveat is that this job can't be done without a food processor because you need to be able to chop the dates and nuts down well. After a quick press into a dish, the mixture can be cut into bars as big or small as you like, and wrapped in plastic wrap for individual storage.

If you do a quick Google search, there are scores of variations for homemade Lara bars. The two varieties I made are from Everyday Paleo and of the types I've tried to make myself, hers are the most authentic as far as my taste buds are concerned. Once you get the hang of it, try substituting in your own favorites dried fruits, spices or nuts to customize. My best unique creation was a Coconut Key Lime Pie flavored bar that I made with real lime zest and juice...yum!

[Bonus considerations for more experienced Paleo eaters: Just a word of caution...as with any dried fruits, the sugar content can be quite high so I personally save them for a intra-/post-workout snack. Just because you're eating Paleo doesn't mean you get a free ticket to crack out on sugar every single day even thought it's from fruit! Also, fruit (with its high fructose content) is not as preferable as a post-workout carb replacement as say, starchy tubers such as yam / sweet potato. You may try varying the nuts used in this recipe to include varieties that tend more to the monounsaturated fats-such as macadamia or hazelnuts-and away from nuts with more polyunsaturated fats-such as almonds and walnuts. Also keep in mind that nuts tend to be heavy on the pro-inflammatory Omega-6 end of the spectrum.]

by Steph Gaudreau

Pin this for later!

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Homemade Fruit & Nut Bars - Stupid Easy Paleo

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Luckily, these are really to make on your own, come out tasting just as good and are less expensive when you do it yourself. The caveat is that this job can't be done without a food processor because you need to be able to chop the dates and nuts down well.

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Recipe: Vegan Sweet Potato Chowder | Kitchn

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Recipe: Vegan Sweet Potato Chowder | Kitchn

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This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices like sage and paprika, and chunks of tender root vegetables. It's delicious the day you make it, but like most soups, it's even better the next day. So make a big batch of this plant-based chowder and enjoy it all week long.

A Partial Cure for More Texture

We're calling this soup a chowder, given the fact that potatoes are the key to both its velvety base and its hearty texture. And thanks to the silky-starchy contents of sweet potatoes, you'll get the creaminess expected in a chowder without a drop of cream.

After a quick simmer on the stovetop, a few cups of soup, both broth and vegetables, are whirled through the blender, then stirred back into the pot. Purée a little extra if you're after an even thicker soup, or less for a bowl that's more brothy.

Vegetarian Sweet Potato Chowder: Watch the Video

Vegan Sweet Potato Chowder

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium celery stalks, diced
2 cloves garlic, minced
2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and diced
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon dried sage
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups (1 quart) low-sodium vegetable broth

Heat the oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and celery and cook until the vegetables are soft and tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Add the sweet potatoes, coriander, paprika, sage, salt, and pepper; stir to combine; and cook for 1 minute.

Add the broth and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 10 to 15 minutes. Transfer about 2 cups of the broth and vegetables to a blender or food processor and purée until smooth. Stir the purée back into the soup and serve immediately.

Recipe Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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A Creamy Sweet Potato Chowder That's Also Vegan

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This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices like sage and paprika, and chunks of tender root vegetables. It's delicious the day you make it, but like most soups, it's even better the next day.

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A Whole30 Shopping List to Get You Started

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A Whole30 Shopping List to Get You Started

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In partnership with Applegate

Applegate offers quality natural and organic products made without antibiotics, nitrites, and artificial preservatives-all part of the mission, Changing The Meat We Eat®.

While it might seem like your options are limited when you're on the Whole30, there's actually a ton of food you can eat. And it's delicious. Here's a list of the essentials to get you started. For a complete Whole30 shopping list, visit Whole30.com.

In partnership with Applegate
Because animal products will be the main source of protein since
soy and legumes are off-limits.

Acorn squash

Beets

Bell peppers

Brussels sprouts

Butternut squash

Cauliflower

Cucumbers

Kale

Onions

Spaghetti squash

Spinach

Sweet potatoes

Zucchini (hi, zoodles)

Apples

Avocado (yes, avos are fruits, and we can't live without them)

Bananas

Lemons (mostly for dressings and water)

Oranges

Pineapple

Strawberries

Almonds

Cashews

Pistachios

Walnuts

Coconut oil

Ghee

Extra virgin olive oil

Bragg's Coconut Aminos

Cholula

Frank's Red Hot

Primal Kitchen Mayo

Club soda (La Croix galore)

Kombucha

Water

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A Whole30 Shopping List to Get You Started

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In partnership with Applegate Applegate offers quality natural and organic products made without antibiotics, nitrites, and artificial preservatives-all part of the mission, Changing The Meat We Eat®. While it might seem like your options are limited when you're on the Whole30, there's actually a ton of food you can eat.

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7 Applegate Products That Make the Whole30 a Whole Lot Better

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7 Applegate Products That Make the Whole30 a Whole Lot Better

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In partnership with Applegate

For some of us, preparing for Whole30 means scouring the web for recipes, polishing off the last of our booze (OK, we would've done that one anyway), and carbo-loading like we'll never see another croissant. But thanks to Applegate, there's no need to preemptively mourn the loss of all food ever: Applegate makes natural and organic meats that are humanely raised without antibiotics-and never contain artificial fillers (gross). With the help of these Whole30-friendly meats, you can still go ham on every meal of the day.

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7 Applegate Products That Make the Whole30 a Whole Lot Better

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In partnership with Applegate For some of us, preparing for Whole30 means scouring the web for recipes, polishing off the last of our booze (OK, we would've done that one anyway), and carbo-loading like we'll never see another croissant.

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Healthy Avocado Tuna Salad + 3 Ways to Eat It! | Little Broken

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Healthy Avocado Tuna Salad + 3 Ways to Eat It! | Little Broken

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With school back in session I'm sharing a healthy way to prepare tuna salad that is not only absolutely delicious but also super lunch friendly. You can make a big batch of this salad and pack it for lunch or enjoy it as a healthy snack - 3 different ways!

I had no intention of sharing this recipe with you guys as it is so simple and easy but I received such positive feedback on my "tuna boats" lunch when I shared a pic on IG. Plus I had American Tuna peeps reach out to see if I wanted to try their canned tuna. Of course I could not pass on their offer, especially since their tuna is pole caught and has no weird preservatives. Right up my alley 🙂

Here's a little back story.....I first discovered "mayo free" tuna salad earlier in the summer when I was doing Whole30 and pretty much was searching for a way to prepare tuna without smothering it in ton of mayo. I mean mayo is good and stuff but when you're eating like a cave person for 30 days, mayo is completely out of the picture. That's when avocado + lime juice make a delicious alternative. Avocado adds the creamy component to the salad, while the lime juice adds just the right amount of zestiness. It's so much more healthier and delicious than the traditional salad.

You pretty much start off with mashing the tuna with avocado. Then you add in the cucumber, red onion, cilantro, green onion, and garlic salt. Mix everything together with desired amount of lime juice. I used about 1/2 lime but you can play around with the taste until you have desired amount of zestiness. Season with salt and pepper.

The salad is light (literally), chunky and zesty at the same time. Combination of avocado, lime and cilantro goes so amazing with the canned tuna.

You can serve this salad many different ways but my all time favorite is to stuff the salad into a baby romaine leaf. If you're feeling a little carby (←is that a word?), you can have the salad between two slices of toasted bread. Add thin layer of mayo, lettuce and tomato to the bread and you have a hearty lunch sandwich. Or if you're a snacker and not feeling the whole big lunch thing, you can have the salad with crackers.

You can also make a tuna melt, stuff the salad into a tomato or pita bread, top cucumber slices with the salad, add cold cooked quinoa for a heartier meal. I mean the possibilities are endless and you can get creative as you like.

Healthy Avocado Tuna Salad

2 (5-6oz) cans of solid white albacore tuna in water, drained (I used American Tuna brand)

1½ avocado

½ cup diced cucumber

2 Tbsp. finely chopped red onion

⅓ cup fresh chopped cilantro, packed

1 green onion, sliced

½ tsp. garlic salt

½ lime, juiced (or more if desired)

salt and fresh ground black pepper

baby romaine leaves

sandwich bread

crackers

1. In a medium bowl, flake the drained tuna with a fork. Add avocado to the tuna and mash with a fork, breaking up any large chunks.

2. Add cucumber, red onion, cilantro, green onion and garlic salt. Stir together and add lime juice, mixing to combine. Season with salt and fresh black pepper, to taste.

3. Chill 20-30 minutes and serve.

© Little Broken. All images and content are copyright protected. Please do not use my images without prior permission or claim my work as your own. Feel free to Pin, Tweet, Facebook and share away with a link back to the recipe post. If you want to republish this recipe, please re-write the recipe in your own words and link back to this recipe.

Tag me @littlebrokenblog and follow me showing me your food creations, whether from LittleBroken.com or your own: , , .

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Healthy Avocado Tuna Salad + 3 Ways to Eat It! | Little Broken

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With school back in session I'm sharing a healthy way to prepare tuna salad that is not only absolutely delicious but also super lunch friendly. You can make a big batch of this salad and pack it for lunch or enjoy it as a healthy snack - 3 different ways!

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These portable and delicious spicy tuna cakes are sure to win over your family! Inexpensive ingredients like sweet potatoes, canned tuna, and jalapeño peppers are transformed into flavor-packed and nutritious Whole30-friendly savory seafood bites!
A Classic Nom Nom Paleo Recipe!

My Spicy Tuna Cakes recipe is definitely one of the most popular recipes from our first cookbook and app. In fact, I decided to post it here on the blog so more people could make them! I make these portable savory cakes about once a month 'cause I aways have the humble ingredients on hand.

What do they taste like?

You may not normally associate canned fish with sweet potatoes and jalapeño peppers, but trust me on this one: they're tender and subtly sweet, with a wickedly peppery bite that sneaks up on you. The heat levels can be adjusted to your taste; amp it up by subbing serrano peppers in place of jalapeño, or turn it down by cutting down on the red pepper flakes. Serve these spicy cakes for breakfast, lunch, or dinner-or whip up an extra-big batch for your next dinner party!

How do you keep the tuna cakes from sticking?

One of the most frequent questions I get about this recipe is how to keep the tuna cakes from sticking to the muffin pan. In the directions, I tell you to grease the muffin tin with melted ghee-take this step seriously! Don't skimp on fat because it'll make the tuna cakes slide out easier. If the tuna cakes are still stuck, use a small silicone spatula to scrape around and under the cakes to coax them out.

These days, I skip the greasing part and place parchment muffin liners in the pan because it makes clean-up a breeze! (p.s. Many Nomsters have told me that silicone muffin pans are a great non-stick alternative, too!)

What other protein can you use?

These savory cakes are totally adaptable and you can use a myriad of canned or leftover cooked seafood. Some of my favorite varieties include cakes made with cooked crab, canned salmon, and boneless/skinless sardines. It's a fantastic and inexpensive way to get more healthy seafood in your diet!

Can you make them ahead and freeze them?

These Spicy Tuna Cakes can be stored in the fridge in an air-tight container for up to four days or frozen for up to 3 months. If you have frozen tuna cakes, simply thaw them overnight in the refrigerator.

How do you reheat them?

When you're ready to eat your leftovers, skillet-fry the tuna cakes in some melted fat over medium heat. Crisp the edges, and you're good to go. Don't reheat them in the microwave unless you want to piss off your family members or co-workers with the fishy smell. The leftover spicy tuna cakes taste great straight from the fridge, so no need to make enemies!

Time to make Spicy Tuna Cakes!
Ingredients:

3 tablespoons melted ghee, divided

10 ounces canned albacore tuna packed in water, drained

3 scallions, thinly sliced (about ⅓ cup)

2 tablespoons finely minced fresh cilantro

1⅓ cup mashed baked sweet potato

finely grated zest from ½ medium lemon

1 tablespoon minced jalapeño pepper

2 large eggs

½ teaspoon red pepper flakes

Kosher salt

Freshly ground black pepper

3 medium lemons, cut into wedges (optional)

Equipment: Method:
Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)

In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.

Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary.

(Not sure if you've added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)

I use my hands to mix everything together because that way I can make sure that the fish chunks aren't overly broken up.

Scoop a ¼ quarter cup of the mixture into each greased muffin tin cup, and flatten with the back of a spoon.

Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

Transfer the cakes to a wire rack to cool. The easiest way I've found to get them out is to put the wire rack on top of the muffin tin...

...flip everything upside-down, and tap them gently on the counter. Voilà!

Grab a lemon wedge and squeeze some juice on your tuna cake before you pop it in your mouth. Now go make a mess in your kitchen!

[Originally posted on July 10, 2014. Updated with new details and photos on July 19, 2020.]
Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD

Spicy Tuna Cakes

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Whole30 and Paleo Spicy Tuna Cakes (Paleo, Whole30, Gluten Free) - Nom Nom Paleo®

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These portable and delicious spicy tuna cakes are sure to win over your family! Inexpensive ingredients like sweet potatoes, canned tuna, and jalapeño peppers are transformed into flavor-packed and nutritious Whole30-friendly savory seafood bites! My Spicy Tuna Cakes recipe is definitely one of the most popular recipes from our first cookbook and app.

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Recipe: Crab & Avocado Hand Rolls (Temaki) | Kitchn

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Recipe: Crab & Avocado Hand Rolls (Temaki) | Kitchn

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Going Paleo doesn't mean giving up sushi - especially if you make it yourself. Temaki (seaweed-wrapped hand rolls) make a regular appearance in our household because I usually have all the ingredients in my refrigerator and pantry. I simply chop up a few vegetables and make a simple crab salad before hollering at my family to assemble their own no-cook meal.

Feel free to substitute the crab with cooked shrimp, chicken, tuna, or any other protein you have on hand - even Kalua Pig.

Tester's Notes

Simple, fresh, and delicious, these hand rolls were a hit when we made them, and tasted a bit like lighter California sushi rolls. These are fun for casual gatherings since everyone can jump in and help out, plus no special equipment like sushi mats are needed. Since they should be eaten immediately before the nori gets soggy, get everyone in on the rolling action!

Crab & Avocado Temaki

2 tablespoons Paleo mayonnaise ( get the recipe)
2 scallions, thinly sliced
1 pound cooked lump crab meat
1/2 teaspoon red pepper flakes (optional)
Juice from 1/2 medium lime
Kosher salt
Freshly ground black pepper
8 sheets toasted standard-size nori, cut in half width-wise
1 large Hass avocado, pitted, peeled, and thinly sliced
2 small Japanese or Persian cucumbers, cut into matchsticks
Handful of radish sprouts or microgreens

In a large bowl, combine the mayonnaise, scallions, crab meat, red pepper flakes (if using), and lime juice. Season with salt and pepper to taste, and mix well.

To assemble each roll, hold a piece of nori, shiny-side down, and scoop 2 tablespoons of the crab mixture onto the left side of the rectangle. The filling should be at a diagonal, running from the top left corner to the bottom center of the nori.

Top the crab with a slice of avocado, some cucumber, and sprouts. Fold the bottom-left corner of the nori over the filling before wrapping the long part of the nori around the crab and vegetables to form a cone.

Serve immediately - don't let the nori get soft!

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Recipe: Crab & Avocado Hand Rolls (Temaki)

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Going Paleo doesn't mean giving up sushi - especially if you make it yourself. Temaki (seaweed-wrapped hand rolls) make a regular appearance in our household because I usually have all the ingredients in my refrigerator and pantry. I simply chop up a few vegetables and make a simple crab salad before hollering at my family to assemble their own no-cook meal.

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Paleo Tuna Green Chile Zoodle Casserole. An easy, paleo, zucchini noodle casserole that's Whole 30 approved, high protein, and low carb. Wholesome yet healthy, this dish can feed a family! A great way to use your spiralizer and boost your nutrition. *This Tuna Green Chili Zoodle Casserole recipe is sponsored by my friends over at Thank you for allowing me to share their quality canned tuna products and talk about this caring company.*
I've just solved the worlds problems with a zoodle casserole. Just kidding. I wish. But really, I did find a pretty nifty solution to a first world dilemma. Yes! My mission in life.... to help a picky eater (or any food allergy eater) sneak in extra veggies and pump up their Omega 3's without them even knowing! Well, this EASY PEASY Paleo tuna green chile zoodle casserole is gonna solve all that today! Comfort food made healthy (and gluten free). Now allow me to explain.

You see, you can't beat homemade comfort food, right? Gah, this is my childhood. Haha, I am sure you can relate. Casseroles with cream of chicken or mushroom soup, noodles, cheese, and some sort of meat. Yep, I am an 80's Child. The funny thing is my husband has no idea what tuna noodle casserole is (let alone a zoodle casserole), which is why I (yet again) was itchin' to remake this dish... in a paleo zoodle way. But minus canned cream soup, for his sake! Haha. Besides, zucchini noodles are a zoodlerific replacement in EVERYTHING!

I'm also starting to see a Cotter Crunch healthy comfort food Trend here ya'll.... in the form of Crock Pot Meals, Casseroles, and anything Spiralized. To be honest, I think it's the easiest and tastiest way to get more bang for your gluten free buck. So I decided I'm going to try to keep the trend going. I'm sure you don't mind, right? Besides, I'm getting my money's worth with my spiralizer. LOVE IT!

Anyway, this zoodle casserole also such a great recipe for using what you have on hand.

Like canned tuna and zucchini. But not just any canned tuna, amazing CANNED tuna that is all the things canned tuna should be. SAFE!

You all remember my love for low mercury sustainable SAFE CATCH TUNA? Well... I still love it, even more so now. Which is why today I'm partnering with Safe Catch Foods to bring you all a "safe" and easy Whole 30 friendly RECIPE! A Paleo tuna zoodle recipe because that's just fun tot say.

Ohhh don't you go run off now, thinking this is going to be too hard or too healthy. Trust me on this. Trust your crazy Cotter. I don't mess around when it comes to healthy comfort food. Quintessential comfort food to be exact.

This dish IS EPIC. Green chile, Tuna, zoodles (aka spiralized zucchini), and a spicy paleo mayo come together to make this casserole super simple yet super tasty. Full of healthy fats, vegetables, and packed with pure complete protein and amino acids for those muscles. You can even flex those muscles while you make it. Totally allowed.

Uhh, ya, but don't tell grandma..... I think I got her beat on this tuna noodle casserole upgrade. Just sayin...

What I love most about this dish is that even thought it's labeled as Whole 30 and Paleo, it truly tastes like mama's homecookin! Kid friendly, adult in BIG KID form approved. Like for reals.

Serve in mass quantities for a crowd. Serve it up in single bowl servings. Serve it up now or later (it keeps well in the fridge for days!). Just try it out and see for yourself. I accept any and all feedback.

Friends, we are about a month away from a season of REAL comfort food, childhood food favorites, holiday shenanigans, and all things FALL. I suggest you start practicing now... in a "healthified" kind of way. You know, so you can enjoy more of it without your arteries having a heart attack. Ack! I just pulled the nutritionist card! Sorry not sorry. But in all seriousness, get your casserole baking skills on today!

for those who are starting Whole 30 next week, this is one a tasty EASY dish to ease your way in. Promise Promise! And if you need more low carb zoodle casseroles ideas, check out Food Faith Fitness Spiralized Zucchini Casserole! Light and delish!

Now let's go get our safe catch on and chow down on this Tuna Green Chili Zoodle Casserole! Mmm k?

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}

Paleo Tuna Green Chile Zoodle Casserole. EASY paleo tuna casserole that's Whole 30 approved, high protein, low carb. Hearty, yet Healthy, Zoodle Casserole!

Ingredients

Three 6-7 in zucchini (see notes for prep)

Two 5 oz canned tuna (we used low mercury Safe Catch Tuna Elite)

4 oz of diced green chiles (no additive canned works)

1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy

2 tbsp chopped chives (plus extra for topping)

1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)

1 tbsp organic mustard (spicy or regular without added sugar. Annie's Organic is Whole30)

1/4 tsp garlic powder

1/4 tsp black pepper

1/2 c chopped onion (peeled)

1/2 cup chopped celery

1 tbsp avocado or olive oil

2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)

1/2 cup coconut milk or cream without additives (see notes for alternatives)

1/2 tsp chili pepper or red pepper flakes

Parsley to garnish (optional)

Directions

1. Wash and clean your veggies.

2. Preheat oven to 350F

3. Oil a 9x 13 shallow casserole dish. Set aside.

4. Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)

5. In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.

6. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.

7. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It's okay if it's not a smooth mixture, just make sure it's mixable when adding to the zucchini noodles..

8. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don't let it get soggy

9. NOTE --> Try to press out ALL water from tuna and zucchini before mixing all together. You don't want the casserole to have too much liquid

10. Remove skillet from heat and pour contents into a large bowl.

11. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).

12. Toss everything together.

13. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.

14. Bake for 10 -15 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.

15. Broil last minute or so to make crispier edges.

16. Remove from oven.

17. Garnish with optional parsley, chives, and top with red chili pepper flakes.

18. Serve immediately.

19. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.

20. See notes for tips and whole30 suggestions or regular Paleo options

Recipe Notes

Whole30 Brands we use - Primal Palate Spices, Safe Catch Foods Tuna, Annie's Homegrown Mustard (no sugar added), Primal Kitchen, Betterbody foods coconut flour, Bob Red Mills Tapioca Starch.

regular PALEO options If you are not needing whole30 approved, you can use almond milk and almond flour instead of the coconut flour/milk. You can also use a lighter mayo.

Feel free to freeze this dish, but it will have extra water once thawed due to zucchini. I simple add in more flour or a bit more fresh zucchini.

Updated if the the coconut flour/milk mixture is too clumpy, try sifting your coconut flour before hand. OR you can just add a few more tbsp coconut milk while mixing. You want this to be your "thickener" for the casserole. The flour will also add a little crunch when baked.

Please comment or email me if you have ANY questions!

ZUCCHINI NOODLE NOTES --> Try to press out ALL water from tuna and zucchini before mixing all together. You don't want the casserole to have too much liquid. You can also place the zucchini noodles on a baking sheet and "bake" at 250F for 20-30min (depending on the thickness). Thanks to Reader Missy for this tip!

Did you make this recipe?

Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @cottercrunchor hashtag #cottercrunch
For those of you curious about WHOLE30. What is it? Who should do it? Etc.
*Further notes -> all Safe Catch products are also Gluten free, paleo certified, Non-GMO certified, and BPA free. All of their products are wild and sustainably caught!

Whole 30 is a 30 day elimination diet (like sugar, grains, dairy and legumes). It's purpose is find out which foods are having negative impact on your health and to remedy that.

To be honest, I don't participate in Whole30. I already have a specific diet for my current nutritional needs, which eliminates food allergies from time to time as needed. That being said, I think if you are wanting to see if you are intolerant to certain foods (and are in the a right body /mind set), then you can totally try Whole30! It's good to be aware of how our body responds when we focus on real foods or lack of a certain modern day foods. Espeically if you are having chronic health issues. If that makes sense? You can read Christine's Whole30 experience about it as well! O

"Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system." - Whole30 Program

Okay friends, tell me...
Keep up with this Safe Catch Foods (a Whole30 Approved Company) on social media. They are full of gluten free inspiration! Facebook , Twitter , Instagram , and Pinterest.
Tuna noodle casserole. Did your mom make it? Would you try the zoodle casserole instead? You should. REALLY!

Cheers!

IF YOU LIKED THIS POST...

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Paleo Tuna Green Chile Zoodle Casserole. An easy, paleo, zucchini noodle casserole that's Whole 30 approved, high protein, and low carb. Wholesome yet healthy, this dish can feed a family! A great way to use your spiralizer and boost your nutrition. *This Tuna Green Chili Zoodle Casserole recipe is sponsored by my friends over at safe catch!

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Butternut Squash Noodles with Tomato Basil Sausage Cream Sauce (Paleo) - Wholesomelicious

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Butternut Squash Noodles with Tomato Basil Sausage Cream Sauce (Paleo) - Wholesomelicious

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Tomato Basil Sausage Cream Sauce is a dairy free sauce with a "cheesy" delicious taste! Served over butternut squash noodles as a perfect compliment. Recipe is Paleo, Whole30 compliant, and sure to be loved by the whole family!
Sometimes you need ultimate comfort food in the healthiest way possible. That's how I roll in the month of December. Well really, through all of fall and winter. I love the creamy sauce in this recipe that is reminiscent of a cheesy delicious pasta dish! Made with a few "secret" ingredients to bring you a dairy-free version; you'll be shocked at how this could all work perfectly together! And I promise, no one will have any idea what you put in it, just that it tastes absolutely delicious.

This recipe has been on repeat in my household for several months now, and I'm so excited to finally bring it to you!! I've made it several times over the past 3-4 months, and think I finally have it just right. Our last round of Whole30 from August through September included this dinner more than a few times. The super yummy sauce was so mind blowing to my husband who couldn't figure out how it could taste so creamy and delicious without the addition of dairy.

I start by spiralizing butternut squash, and tossing in the oven to cook. While the squash is baking, the sauce is assembled. It comes together pretty easily with canned tomatoes, onion, garlic, basil, sausage, and then the creamy part is added. My concoction is a mix between some coconut milk, and nutritional yeast. The nutritional yeast is a MUST, because not only does it mask any coconut taste, but it gives this dish a super yummy cheesy taste!

I'm totally obsessed with butternut squash noodles by the way, they are my absolute favorite vegetable to spiralize! You can use a different vegetable here, like zucchini, but I am pretty darn happy with this combo of flavors.

Top with some fresh basil, and serve.

Enjoy!

Butternut Squash Noodles with Tomato Basil Sausage Cream Sauce

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Butternut Squash Noodles with Tomato Basil Sausage Cream Sauce (Paleo) - Wholesomelicious

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Tomato Basil Sausage Cream Sauce is a dairy free sauce with a "cheesy" delicious taste! Served over butternut squash noodles as a perfect compliment. Recipe is Paleo, Whole30 compliant, and sure to be loved by the whole family! Sometimes you need ultimate comfort food in the healthiest way possible.

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Quick Spicy Tuna Spiralized Spring Vegetables Salad {Paleo}

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Quick Spicy Tuna Spiralized Spring Vegetables Salad {Paleo}

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A Paleo Spicy Tuna Spiralized Spring Vegetables Salad ready in 10 minutes! Spiralized Spring Vegetables never looked so good! Omega Rich Tuna mixed with spiralized vegetables in a chili garlic sauce. Low carb and Whole 30 friendly too. Kickin' off the month of May easy peasy!
And just like that it's more than half way to Summer. Or more? Gasp! Ya'll, this ChiliTuna Spiralized Spring Vegetables Salad was supposed to be posted at the beginning of Spring. Yes, Chili Tuna SpiralizedSalad. But then.. life. Life happened. I tried not to "rush rush." I tried not to add more to my plate. I tried to let go and post when I could, with better focus. Instead of posting just to cram all the content in. You get this, right? Sometimes we try to cram "all the things" into our busy schedule and forget that we are human and can't do it all. That's me, me, me! I'm ready to shift focus. Quality over quantity.

Needless to say, this Springish spiralized salad recipe is one I did not want to let slip by. It's one of those budget friendly staple recipes in our house. A lunch (meal prep) recipe that's perfect for the workweek. Oh, and it takes like 2 seconds to make. No cooking, whole 30 friendly, and just plain razzmatazz (that's word) TASTY.

Speaking of razzmatazz. Picture me holding up my *jazz hands* with a song and dance "ode" to this Chili Garlic Tuna Spiralized Spring Vegetables Salad. Perfectly normal to get that excited about food in our Crazy Cotter house. But hold up! This salad has a secret. Another reason why I got so excited. It's a super sneaky way to eat seasonally with a wide variety of vegetables. Gasp! I know. My grandma might roll her eyes at my "tuna salad" version, but I'm okay with that. It's legit TASTY. I swear!

Okay, back to the sneaky part. The spiralized vegetables that is?

Can you tell?

Here's a hint.

Sweet Baby Spring Turnips.. oh how they complete that CRUNCHY paleo salad goodness. Purple turnips, that mild, slightly sweet taste is so perfect when paired right in a recipe. They also are good source of vitamin C, potassium, and iron! Somewhere along the way, they got bad rap amongst the vegetable garden. It's time to make them shine again! Just gotta pick the RIGHT Turnip. * Noted* If you are not a fan of for turnips, these baby turnips are the ones to start trying.

Now you know why I think this salad deserve jazz hands. Let's let my ODE for this spicy tuna S pring salad continue. Mmm k?

You ready?

Chili Garlic Tuna Spiralized Vegetable Salad {Paleo, Whole 30}

Chili Tuna Spiralized Spring Vegetables Salad {Paleo, whole30 friendly}

Ingredients

3 Sweet Baby Spring Turnips (or 2 regular turnips)

1-2 cucumber (1 large or 2 small)

1 tsp minced Garlic (about 3 cloves)

1/4 cup to 1/3 cup chopped shallot or red onion

1/4 cup paleo mayo (see notes for other options)

1 tsp mustard powder

1 small chili red pepper or cayenne pepper - sliced

2-3 tbsp olive oil with a pinch of ground chili pepper mixed in it

salt/pepper to taste

cilantro to garnish

red pepper flakes or a pinch of cayenne to top

5 ounces wild caught canned tuna (drained)

Directions

1. Wash and dry your vegetables.

2. Next spiralize your turnips and cucumbers. Place in a bowl together with a pinch of salt and cover. Place in fridge while you make the sauce.

3. In another bowl, mix together your mayo (we use paleo brand), mustard powder, lemon juice, garlic, onion, and salt/pepper (to taste). Set aside.

4. . Drain your tuna and place in a bowl to separate pieces.

5. Next mix up your olive oil with a pinch of chili pepper in it.

6. Remove your cucumber and turnip spiralized vegetables from fridge. Drain any excess water from the bowl and pat vegetables dry with a towel. Do this a few times until water is removed.

7. Place spiralized vegetables in a bowl and mix in mayo mixture. Add your tuna and chili red pepper to the bowl and mix again.

8. Drizzle your olive oil with chili pepper on top. Cilantro to garnish.

9. Extra lemon, salt/pepper, and red pepper flakes to taste if desired.

10. Serve.

11. Best kept in fridge for up to 2 days.

Recipe Notes

We use this spiralizer with small blade for this type of salad. KitchenAid also has an attachment for their stand mixer that works great!

If you don't want to use mayonaise, feel free to use a greek yogurt or sour cream but it will not be paleo.

Did you make this recipe?

Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @cottercrunchor hashtag #cottercrunch

IF YOU LIKED THIS POST...

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Quick Spicy Tuna Spiralized Spring Vegetables Salad {Paleo}

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A Paleo Spicy Tuna Spiralized Spring Vegetables Salad ready in 10 minutes! Spiralized Spring Vegetables never looked so good! Omega Rich Tuna mixed with spiralized vegetables in a chili garlic sauce. Low carb and Whole 30 friendly too. Kickin' off the month of May easy peasy!

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Jalapeño Turkey Burgers! | The Organic Kitchen Blog and Tutorials

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Jalapeño Turkey Burgers! | The Organic Kitchen Blog and Tutorials

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I had the pleasure of leading a Whole 30 group in January (and will again in March!). It was amazing. And one of the things I love most about Whole 30 is it really makes you into a better cook! When you aren't eating grains, dairy or legumes, you need to get creative with textures and flavors to keep things interesting and avoid food boredom. This extraordinary Jalapeño Turkey Burger is a perfect example.
(This post contain affiliate links. Please see full disclosure at bottom of page)

The Burger:

I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn't dry out.

Don't these burgers look amazing? I can't take full credit for them...although I would sure like to. They are a variation of a recipe one of the participants in my Whole 30 group created (thanks Lisa!) Of course, I had to throw a perfectly poached egg on them. Because that's how I roll.

Get 3 FREE Family Menu Meals from Sun Basket! Fresh organic, non-GMO ingredients and kid-friendly recipes delivered!

These Jalapeño Turkey Burgers are easy to make too. Just combine ground turkey, minced jalapeño, cilantro, lime and spices, form into patties and cook in a pan!

Then top with guacamole, some pico de gallo and if the mood hits you, add a poached egg! Serve with my Rosemary Butternut Squash or Sweet Potato Fries and everybody is happy!

Tips, what you will need and what to serve this with: learn to handle hot chili peppers here (trust me, you'll be glad you did!) Serve with my Rosemary Butternut Squash or Sweet Potato Fries! Learn to poach the perfect egg here. This recipe is Whole 30 and Paleo compliant. Top with my guacamole and Pico de Gallo!

Jalapeño Turkey Burgers!

Ingredients

1 pound ground turkey (I prefer 85% lean, it has more fat which makes for a better burger!) If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.

1/2-3/4 of one jalapeño pepper, minced(I like it hot so I use 3/4)

1 medium size shallot, peeled and minced

zest and of one lime, and 2 teaspoon lime juice

2 Tablespoon chopped cilantro

1 teaspoon paprika

1 teaspoon cumin

1/2 a teaspoon sea salt

1/2 teaspoon black pepper

guacamole

pico de gallo

poached egg (optional)

Instructions

1. Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.

2. Place turkey, herbs, spices and lime in bowl and use hands to mix well.

3. Form into four patties.

4. Place pan on medium heat.

5. Add olive oil to bottom of pan.

6. When pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.

7. Top with guacamole, pico de gallo and poached egg if desired!

More for The Burger Lover!

Click to learn to make the Secrets of Making a Fantastic Burger! ~ Linda Spiker

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I had the pleasure of leading a Whole 30 group in January (and will again in March!). It was amazing. And one of the things I love most about Whole 30 is it really makes you into a better cook!

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Easy Lemon Chicken Recipe - Dinner for One or More! - Snappy Gourmet

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Easy Lemon Chicken Recipe - Dinner for One or More! - Snappy Gourmet

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Easy Lemon Chicken Recipe with zucchini and onions. A complete healthy dinner for one or family made all in one pan and also gluten-free, dairly-free, and low carb. (For your shopping convenience, this post contains affiliate links.)
This Easy Lemon Chicken recipe is the perfect healthy family dinner or easy enough to make just for one person. Not many ingredients and the whole meal is made all in one pan. Dinner doesn't get any easier does it? This chicken dinner is also gluten-free, dairy free, and low carb which may be a nice bonus for some of you.

I wrote this easy chicken recipe to make one serving, but the recipe can easily be multiplied for any size family. The more you multiply the recipe the larger the pan you should use, otherwise, you may need to make this easy lemon chicken in batches or cook the vegetables and chicken separately then combine at the end.

This healthy chicken recipe can also be easily adapted. Use your favorite vegetables or herbs. For my vegetables I used zucchini and onions, but you could easily swap them out for something else. You could also add your other favorite herbs like fresh rosemary or oregano at the end before serving.

This dish is super easy to make! I drizzled a little olive oil in a pan over medium-high heat. Added my vegetables and stirred and cooked for a few minutes. Then I added thinly cut boneless chicken and cooked the chicken a few minutes per side. Added a dash of salt, pepper, and garlic powder and a little lemon juice and wine (or you could substitute chicken broth). And that's it! Ready in like 20-30 minutes at most. Happy eating!

Hope you enjoy!

Easy Lemon Chicken Recipe

Other chicken recipes you may enjoy:

OTHER SNAPPY GOURMET POSTS YOU MAY ENJOY:

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Easy Lemon Chicken Recipe - Dinner for One or More! - Snappy Gourmet

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Easy Lemon Chicken Recipe with zucchini and onions. A complete healthy dinner for one or family made all in one pan and also gluten-free, dairly-free, and low carb. (For your shopping convenience, this post contains affiliate links.) This Easy Lemon Chicken recipe is the perfect healthy family dinner or easy enough to make just for one person.

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Skillet Chicken With Artichokes For One - One Dish Kitchen

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Skillet Chicken With Artichokes For One - One Dish Kitchen

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The flavors in this Skillet Chicken with Artichokes For One are amazing! Kalamata olives, red onions, artichokes and feta come together beautifully and compliment each other so well in this easy to make Recipe For One.
I love a good one-skillet meal - it makes meal making so easy. This easy recipe for Skillet Chicken With Artichokes is ideal for anyone cooking for one.

For this recipe, I've got juicy chicken breasts simmering in broth alongside the classic Mediterranean flavors of garlic, artichokes, kalamata olives and onions. This chicken dish is perfect served alone or with a side of pasta or rice.

I begin with two chicken breasts that I place between two sheets of plastic wrap. I pound the chicken with a skillet or a meat tenderizer to flatten them. This makes the chicken cook quickly and keeps the chicken juicy.

After the chicken is golden, I sauté artichoke hearts and red onions in a little olive oil and add in the garlic and the spices. You can trust me when I tell you that the aroma will be heavenly.

At this point, I add the chicken back into the pan and simmer it in chicken broth. In about 5 minutes or so, your meal is ready to enjoy.

Enjoy!

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Skillet Chicken With Artichokes For One - One Dish Kitchen

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The flavors in this Skillet Chicken with Artichokes For One are amazing! Kalamata olives, red onions, artichokes and feta come together beautifully and compliment each other so well in this easy to make Recipe For One. I love a good one-skillet meal - it makes meal making so easy.

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BOWLS! Mixing a bunch of ingredients into a bowl for any meal is the way to go. I also have a weird love for putting warm ingredients on salads which this bowl does beautifully. 1st choice in topping this bowl was butternut squash. It has tons of Vitamin A, lots of fiber and not to mention is DELISH when roasted. So that was an obvious choice. Then avocado... OBVI. Don't really need to explain that one because we love our healthy fats!! Then you can really top this with any protein of your choice but chicken is always on hand and always delicious. For dressing I went with tahini! Whoever thought to pulverize roasted sesame seeds could be one of my favorite people. This dressing to to die for. The flavorful tahini mixed with some lemon juice, apple cider vinegar and spices makes a killer dressing that you'll want to eat from a spoon. So there you have it. I called this a balance bowl because that is exactly what it is... a perfectly balanced meal in a bowl! Do yourself a favor and make this bowl asap. You could even prep all the ingredients one day and have bowls ready all week!

The browned pieces of the butternut are the best pieces... in my humble opinion.

I made a big batch of the tahini dressing to keep in my fridge for the week and pour on.... basically anything and everything.

nom. nom . nom.

Pin it puhlease?!

Print

Paleo Balance Bowl

Ingredients

2 chicken thighs or breasts

12 oz chopped Butternut squash (about 2 ½ cups)

1 tablespoon + 2 teaspoons coconut oil

6 cups mixed greens

1 avocado, chopped

¼ cup tahini

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

3 tablespoons water

salt

pepper

garlic powder

Instructions

1. Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.

2. Take your chicken and sprinkle both sides with salt, pepper and garlic powder. Place a large saute pan over medium high heat. Add 1 tablespoon of coconut oil and let heat up for about 30 seconds. Then add chicken and cook for 3-4 minutes on each side depending on how thick they are (If they are thick i suggest pounding them down a bit so they all have even thickness). Set chicken aside.

3. In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.

4. To assemble bowl add lettuce and top with butternut squash, chopped chicken and avocado pieces. Drizzle more tahini dressing on top and enjoy!

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BOWLS! Mixing a bunch of ingredients into a bowl for any meal is the way to go. I also have a weird love for putting warm ingredients on salads which this bowl does beautifully. 1st choice in topping this bowl was butternut squash.

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Mango Chicken with Cauliflower Rice | Food Faith Fitness

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Mango Chicken with Cauliflower Rice | Food Faith Fitness

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This mango chicken is served over coconut cauliflower rice for a quick, easy and healthy spin on take-out that is ready in 30 mins! It's whole 30 approved and paleo friendly too!
HOOOOOLLLDDD up.

It's 2016 GUYS! Just. Like. That. It's a whole new YEAR.

It boggles my mind every New Year. I mean, I go to bed and - POOF - I wake up and I have to learn to write a new date. Which, I probably won't even fully remember to do until the NEXT New Year, only to have to re-re-learn it again.

SOML.
Want the Vegan friendly version of this recipe? CLICK HERE to get it!
Did you have a super fun New Year's Eve? As I told you over a (few) cranberry cocktails, I spent it A-L-O-N-E, with a bowl of paleo orange chicken, because I am a victim of the has-a-husband-who-works-graveyard shift disease and Mr. FFF had to go out and earn the bread. Or dough? Or whatever.

Again, SOML.

Buubuubutttt, let's not discuss the sad-dark-cloud SOML's anymore right? Let's move onto happy SOMLs (and we will also stop saying SOML I pinky promise) liiiiike how my takeout-loving self has been craving this crispy-crunchy chicken, coated with thiiick and spicy-sweet sauce for the last eleventy billion meals of my LIFE.

Like I just can't stop obsessive-person thinking about the CRUNCH. The CRUNCH that is so crunch-tastic (?) that you can HEAR it as your teeth nibble town into tender chicken and your taste buds get PUNCHED in their tiny little faces with a burst of juicy-fresh mango sweetness and little pops of spicy habanero pepper. Which I discovered in some Mango Curry Homemade BBQ Sauce, is the best combination EVER.

And, as we discovered with the slow cooker mango chicken and sweet potato bowls AND the grilled mango chicken and cauliflower rice wrap, chicken + mango = LOVE.

Give me a T (say t) Give me an E (E!)

XTURE. Because I'm lazy and don't want to waste time pretending I'm an internet-land cheerleader when we could be can't-stop-the-poppin' chicken into our hungry, healthier-takeout loving faces.

P.s Takeout. Like you know the one that you only usually get on Fridays and then you feel about 600.43 pounds heavier after consuming it, and you say you'll never do it again....until next Friday happens and you forget that you ever said that? Like that. But x56.7 better for you and eaten on a MONDAY.

Because you just whipped this chicken up in 30 MINUTES like a straight up dinner BOSS.

In other exciting news: WHOLE 30. <- This recipe is approved for you brave souls who are doing THAT. Which is probs a lot of you because NEW YEARS GOALS. I will have you know that, although the willpower-force is with me typically, it is not strong enough to resist being able to eat cookie dough overnight oats. So, I CAN'T DO IT. But, if you're doing it, I WANT TO BE YOU WHEN I GROW UP.

Also. Notice the hip and trendy Star Wars-y reference. That is me trying to live a make-believe life where I actually leave my house and know what all the cool kids are watching.

Anyway.

Other exciting news, the sequel: This is the first recipe in Whole 30 dinner recipe week! I'll be bringing you warriors 2 more recipes - one on Wednesday and on Friday. Mostly because I did look in depth at the "approved food" list and it seemed like ya'll are going to live off chicken and eggs for 30 days. Soooooo, variety. Just. For you.

I got yo' back.

You know what I also got? Golden brown morsels of crispy chicken, wrapped in sweetsweet saucy goodness, on the brain.

Liiiiike, yum.
For step-by-step instruction of this recipe, watch my video tutorial below:
SUBSCRIBE TO MY YOUTUBE CHANNEL AND NEVER MISS A RECIPE! New recipes posted each week!

Whole 30 Mango Chicken with Coconut Cauliflower Rice

FOR THIS RECIPE, I RECOMMEND:

Want the Vegan friendly version of this recipe? CLICK HERE to get it!

WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 9 POINTS+: 16. OLD POINTS: 14

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more easy Paleo dinners? Orange Beef Stir Fry with Sweet Potato Noodles Vegan Coconut Curry with Sweet Potato Noodles Paleo Casserole with Turkey, Peppers, Zucchini and Tomato
Paleo Chicken Takeout from around the web:

Chinese Almond Chicken - Wicked Spatula

Paleo Cashew Chicken - A Saucy Kitchen

STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!

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Mango Chicken with Cauliflower Rice | Food Faith Fitness

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This mango chicken is served over coconut cauliflower rice for a quick, easy and healthy spin on take-out that is ready in 30 mins! It's whole 30 approved and paleo friendly too! HOOOOOLLLDDD up. It's 2016 GUYS! Just. Like. That. It's a whole new YEAR. It boggles my mind every New Year.

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Paleo Pork Tenderloin with Teriyaki Sauce {Whole30} | The Paleo Running Momma

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Paleo Pork Tenderloin with Teriyaki Sauce {Whole30} | The Paleo Running Momma

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This paleo Pork Tenderloin takes just 30 minutes from start to finish and is perfect for weeknight dinners! Cooked all in one pan with a Whole30 friendly teriyaki sauce that's kid approved and goes perfectly with cauliflower rice or your favorite veggie side dish.
I'm pulling myself out of a holiday cookie induced sugar coma to share a recipe you can make for an actual meal! Woohoo!

In all seriousness, while I LOVE me some holiday baking this time of year, I also start to feel less than stellar when I eat cookies/coffee cake (coming soon!)/and more cookies day after day. Even paleo cookies are still, well, cookies.

Which is why you'll be seeing a few new Whole30 recipes on here over the next couple of weeks. With a coffee cake and pancakes sneaking in there, since we're not in January just yet...

Anyway, I've been making today's recipe for some time a couple of times per month for dinner, and it's pretty much the only "different" meat recipe my kids don't complain about.

By "different", I just mean it's not a burger, meatball, or chicken cutlet 🙂 Most of the time I make this, the younger two insist it's chicken anyway, but hey - whatever gets them to eat dinner, right?!

In their defense, you could totally make this recipe with chicken breasts. Or turkey tenderloins, and probably any meat that's about the same thickness as a pork tenderloin!

The sauce is a mixture that I threw together randomly and then finally decided to actually write down the ingredients one day. I would consider it a teriyaki flavored sauce (or so my kids decided, actually), made with all paleo ingredients, using a Whole30 compliant sweetener (dates) if needed.

While the mustard and balsamic vinegar aren't typically found in a teriyaki sauce, they add great flavor, and, the balsamic sweetens the sauce as it reduces to complement the dates/maple syrup.

If you're not on the Whole30, you can use pure maple syrup for your sweetener so you can whisk the sauce together in less than a minute. And, if you ARE on Whole30 and made your date paste ahead of time (go you!!), you're also looking at under a minute for prep time!

You can serve this pork tenderloin with pretty much any side dish you could imagine. I typically just serve it with roasted sweet potatoes and veggies, but if you want to go the "rice" route, cauliflower rice would be tasty!

Or, if you want to get fancy, you can go the fried rice route with this recipe, minus the chicken. Go ahead and keep the bacon though because, well, it's hard to say no to bacon!

Aside from it being tasty and kid friendly, I love this recipe because it's super quick to make - quick enough for my 30-minute weeknight requirement.

As long as your tenderloins are relatively thin (most are) they should take just about 20 minutes to cook through after browning. I cooked 2, and each one was about 1.25 lbs. I also love having the leftovers for lunch the next day! Perfect with fried plantains and whatever greens I have on hand.

Okay, get out your biggest skillet - I think we're ready to start - let's cook!

Paleo Pork Tenderloin with Teriyaki Sauce {Whole30}

Paleo Pork Tenderloin with Teriyaki Sauce {Whole30}

What I Used To Make My Paleo Pork Tenderloin with Teriyaki Sauce:

Want More Whole30 Dinner Recipes? Try One of These!
Crispy One-Pan Bacon Wrapped Chicken Bacon Wrapped Pork Tenderloin Slow Cooker White Chicken Chili with White Sweet Potatoes Slow Cooker Meatballs in Marinara Sauce Crispy "Breaded" Chicken Cutlets Classic Meatloaf with Whole30 Ketchup Salisbury Steak Meatballs Easy Beef and Broccoli Stir Fry Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Paleo Pork Tenderloin with Teriyaki Sauce {Whole30} | The Paleo Running Momma

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This paleo Pork Tenderloin takes just 30 minutes from start to finish and is perfect for weeknight dinners! Cooked all in one pan with a Whole30 friendly teriyaki sauce that's kid approved and goes perfectly with cauliflower rice or your favorite veggie side dish.

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5-Ingredient Slow Cooker Coconut Cilantro Curry Shrimp - Fit SlowCooker Queen

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5-Ingredient Slow Cooker Coconut Cilantro Curry Shrimp - Fit SlowCooker Queen

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Coconut -cilantro and curry flavors along with just 5 ingredients in this healthy, paleo slow cooker shrimp recipe.

Finally, here is recipe number 5! This is the final recipe in my 5-recipe series using 5 ingredients or less. Switching it up again, this recipe's main ingredient is shrimp. I saved the best for last. This is my favorite recipe out of the series. Mainly because I love shrimp and coconut milk/cilantro happens to be one of my favorite combos.

I chose the title of this recipe carefully. I specifically did not include the word 'Thai'. While this has Thai flavors and uses a Thai red curry sauce, it's not a traditional Thai dish. I really tried to create a Thai dish for the series but I couldn't get a recipe down to 5 ingredients without compromising the flavor. Ginger, lemongrass, garlic, lime juice - I wanted to add them all. Instead I thought about what seasoning I could use that would encompass those flavors without having to buy a Thai-specific seasoning. I went with lemon garlic seasoning. It's a common seasoning to find. I used Caribeque's lemon garlic. If you don't have a lemon garlic seasoning, make your own!

Anyway, that's the reason I'm not saying Thai, because the lemon garlic seasoning isn't traditionally Thai per say.

This recipe cooks only a few hours on HIGH with the shrimp added during the final 20 minutes of cooking.

The suggested cooking time for shrimp in a slow cooker is 20-30 minutes. I don't know about you guys but mine always seems to cook in 10 minutes or so.

There are so many different ways to serve this. Over couscous, brown rice, quinoa, lettuce etc. I decided to serve this straight up in the sauce with a little bit of bread for dipping.

Other 5-ingredient slow cooker recipes in this series: Pot Roast, Jerk Chicken, Italian Chicken, Apple-Dijon Sausage & Sauerkraut

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5-Ingredient Slow Cooker Coconut Cilantro Curry Shrimp - Fit SlowCooker Queen

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Coconut -cilantro and curry flavors along with just 5 ingredients in this healthy, paleo slow cooker shrimp recipe. Finally, here is recipe number 5! This is the final recipe in my 5-recipe series using 5 ingredients or less. Switching it up again, this recipe's main ingredient is shrimp.

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Recipe: Roast Chicken with Fennel, Carrots, and Gremolata | Kitchn

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Recipe: Roast Chicken with Fennel, Carrots, and Gremolata | Kitchn

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Tired of mashed potatoes and gravy with your roast chicken? Here's a classic dinner with a flavorful punch of fresh herbs - plus sweet roasted fennel and carrots, which absorb savory juices from the chicken by sharing the same pan.

Believe it or not, roasting a whole chicken isn't a chore - the time it takes can be trimmed significantly by butterflying and searing the bird first. You won't have to worry about getting the skin crisp and golden in the oven alone.

For a finishing touch, I've made a classic Italian garnish of gremolata, which incorporates garlic, lemon peel, and fresh herbs - usually parsley. But if you have whole carrots and fennel with healthy-looking greens still intact, you can use them in place of the fresh herbs!

Roast Chicken with Fennel, Carrots, and Gremolata

1 fennel bulb, with fronds included
4 to 5 medium carrots, with the greens included
4 tablespoons extra-virgin olive oil, divided
3 1/2-pound whole chicken
1 pound red potatoes
Salt and pepper to taste
1 clove garlic
1 lemon

Trim the stems and fronds from the fennel bulb and reserve for a later use. Cut the bulb into half lengthwise, then quarters. Trim the tough core at the stem from each quarter. Trim the carrot tops and reserve for a later use. Cut the carrots in 2- to 3-inch-long pieces. Toss the vegetables with a tablespoon of olive oil and a couple pinches of salt and pepper.

Rinse chicken and pat dry with paper towels. To butterfly the chicken, use kitchen shears to cut along either side of the backbone, removing the backbone entirely. (You can save the backbone for stock!) Splay the chicken open and season both sides generously with salt and pepper.

Preheat the oven to 400°F. Warm a tablespoon of oil over medium-high heat in a large cast iron pan (about 9 inches in diameter). Once the pan is hot, place the chicken skin-side down on the pan. Let cook without turning or moving the chicken for about 5 minutes, or until the underside is golden-brown when peeking with tongs. Transfer the chicken briefly to a plate, and arrange the fennel and carrots on the bottom of the cast iron pan. Lay the chicken on top of the vegetables, this time skin-side up.

Transfer the cast iron pan to the oven and cook for 10 minutes. Reduce heat to 375°F and cook for another 30 to 40 minutes, or until the internal temperature of the chicken reads 165°F in the thickest part of the thigh meat.

Meanwhile, cut the potatoes into halves and toss with about 2 tablespoons of olive oil, salt, and pepper. Arrange on a baking sheet and bake in the oven with the chicken for about 30 minutes (depending on the size), or until tender.

To make the gremolata, finely chop about 1/2 cup each of the fennel fronds and the carrot greens. Mince the clove of garlic, and zest the lemon (you should get about 2 teaspoons). Combine the fennel fronds, carrot greens, garlic, and lemon zest in a bowl and set aside.

Once the chicken is done, squeeze all over with lemon juice and top with the gremolata. Serve with the potatoes and vegetables.

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Recipe: Roast Chicken with Fennel, Carrots, and Gremolata

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Tired of mashed potatoes and gravy with your roast chicken? Here's a classic dinner with a flavorful punch of fresh herbs - plus sweet roasted fennel and carrots, which absorb savory juices from the chicken by sharing the same pan.

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Sweet Potato Hash with Kale and Bacon {Paleo, Whole30} | The Paleo Running Momma

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Sweet Potato Hash with Kale and Bacon {Paleo, Whole30} | The Paleo Running Momma

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This simple sweet potato hash with kale and bacon is your new paleo and Whole30 go-to breakfast! Crispy bacon, kale, and sweet potatoes are seasoned and cooked up perfectly in a big skillet, then topped with eggs and garnished with green onion. It doesn't get easier or more delicious than this hash!
The famous sweet potato hash that I LIVE ON (actually LIVE on some days) is finally getting its own "official" spot on the blog.

Okay, I know that some of you are longtime followers that are well aware I've had a single-serve version of this hash on here for a couple of years. So, why do I a separate recipe if I'm just making more of the same?

Here's the deal - to preserve the quality of this hash (AKA keep it crisp-pay!) the method needs to change just a bit. Stay with me, it's not a big change, and it's well worth it to feel more people this delicious crispy sweet potato hash!

It all comes down to more quantity = less room = less crisp for all the ingredients.

Unless you have a giganto skillet that heats nice and evenly (I wish) you simply can't expect a hash for 4 to come out just as crispy made all in one pan as a hash for 1.

And let me tell you - if anyone in your household happens to grab a bite of your hash, they're going to want some (proven fact.). Even people who believe they "hate" kale will want to know what that crispy fried green thing in your breakfast is, because it tastes like chips, and, please share. Please.

Anyway, the change is really very simple and just involves using two skillets instead of one - phew!

You'll need a cover for both skillets, although I stress to you that these covers don't actually need to match your skillets exactly - only approximately, if that makes sense!

For mine, I just use whatever covers I've had lying around from years of collecting cookware, and I've never had an issue with something not cooking properly. Not professional, but this is real life after all, and if it ain't broke, no need to fix.

So, the two skillets. One will be used to cook your sweet potatoes, and, the other to cook your bacon and kale.

One of these skillets does need to be oven proof - not necessarily cast iron - but something that can withstand a 400 degree oven, since you'll be baking your eggs in the skillet with the hash at the end.

I actually did not use a cast iron when I made this the other day, but rather these non-stick frying pans which are great for cooking sweet potatoes! However, if you have well-seasoned cast iron skillets, they'll work fine for this hash.

So, by popular demand - here it is - the "big" version of my favorite sweet potato hash with kale and bacon! Super simple, with just 4 ingredients plus salt and seasonings - really can't beat that!

Speaking of seasonings, I didn't specify anything because that's where you can really customize this hash to suit your tastes.

Some days I season my potatoes with salt, pepper, and smoked paprika, other days just salt and pepper, and sometimes I get fancy and go with taco seasoning, OR this delicious breakfast blend from Primal Palate. Get creative and go with your cravings here!

I hope you're ready to make this paleo and Whole30 sweet potato hash! And finally - you'll have enough to share - let's go!

Sweet Potato Hash with Kale and Bacon {Paleo, Whole30}

Sweet Potato Hash with Kale and Bacon {Paleo, Whole30}

What I Used To Make My Sweet Potato Hash with Kale and Bacon:

Want More Paleo and Whole30 Hash Recipes? Try One of These!
Sweet Potato Hash with Sausage and Eggs Sweet Potato Apple Bacon Hash Roasted Butternut Hash with Apples and Bacon Butternut Squash "Pizza" Hash Bacon Burger & Fries Breakfast Bake Sweet Potato Sausage Kale Hash Plantain Apple Bacon Hash Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Sweet Potato Hash with Kale and Bacon {Paleo, Whole30} | The Paleo Running Momma

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This simple sweet potato hash with kale and bacon is your new paleo and Whole30 go-to breakfast! Crispy bacon, kale, and sweet potatoes are seasoned and cooked up perfectly in a big skillet, then topped with eggs and garnished with green onion. It doesn't get easier or more delicious than this hash!

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Crispy Swoodles with Bacon - Nom Nom Paleo®

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Crispy Swoodles with Bacon - Nom Nom Paleo®

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Whole30-friendly Crispy Swoodles with Bacon is my latest trick to get my kids to eat veggies! I transform sweet potatoes into crispy swoodles with a spiralizer, roast them, and toss 'em with crispy bacon bits. Voila!
Yes, I know adding bacon is cheating; after all, smoky, salty porky bits make everything taste better. But even without them, the crunchy combination of roasted sweet potatoes, carrots, and onions-finished off with a shower of fresh herbs and a splash of lime juice-will win over your pickiest eaters. And I'm not just talking about children. Even my finicky father happily tucked into a plate of swoodles thinking this was some sort of newfangled noodle dish.

Cooking Tips

Using a spiralizer will speed up the prep for this dish, but if you don't have one on hand, you can push the vegetables through the shredder attachment of a food processor. If you're in the market for a spiralizer, I recommend getting The Inspiralizer. (I share why I love it in my 2017 Holiday Gift Guide.)

I've tried this dish with regular white potatoes, but the sweetness of sweet potatoes yields the best flavor balance in this dish. Try not to use Garnet sweet potatoes or any of the orange-fleshed varieties, though. White-fleshed sweet potatoes (e.g., the Hannah variety) work best for this dish 'cause they're more dry and won't get mushy when roasted.

Make a big batch so you'll have leftovers for the rest of the week!

Let's spiralize some vegetables!

Time to make Crispy Swoodles with Bacon!
Serves 6 Ingredients

½ pound bacon, cut crosswise into ¼-inch pieces

2 pounds white-fleshed sweet potatoes, peeled

2 large carrots, peeled (the fatter, the better for spiralizing)

1 small yellow onion, peeled

Kosher salt

1 medium lime

Freshly ground black pepper

2 tablespoons chopped Italian parsley

2 tablespoons minced chives

Equipment Method
Preheat your oven to 400°F on convection mode (or, if you don't have a convection function on your oven, set it to 425°F on regular mode), with the rack in the middle position.

While the oven is heating up, toss the bacon bits into a large skillet and crank the heat to medium. Cook, stirring occasionally until all the fat is rendered and the bacon is crispy, about 15 minutes.

While the bacon is turning into crunchy porky bits, spiralize the sweet potatoes, carrots, and onion. Yep, you can spiralize all of them. To ensure success, make sure you've got thick 'n girthy veggies (at least 1½ inches in diameter) and make sure the ends are sliced smoothly and evenly. For more on how to spiralize like a boss, check out these tips.

Grab a rimmed baking sheet and place the veggie noodles on top. If the strands are crazy-long, use a pair of kitchen shears to cut the swoodles into more manageable lengths.

When the bacon bits are crunchy...

...use a slotted spoon to transfer them onto a paper towel-lined plate.

Toss the vegetable noodles with 1½ teaspoons kosher salt...

...and the reserved bacon drippings.

(If you want to make this dish vegetarian-friendly, substitute ⅓ cup olive oil or avocado oil in place of the bacon grease.)

Place the tray of veggies into the oven and roast for a total of 35 to 45 minutes, stirring the veggies every 10-15 minutes to make sure they cook evenly.

The swoodles are done when the veggies are tender and have crispy bits all over. Watch your veggies like a hawk in the last 10 minutes to ensure that the onions and sweet potatoes don't burn!

Squirt on the juice from one lime and season to taste with salt and pepper.

Pro tip: the best way to extract as much juice as possible from a lime is to cut slices parallel to the central core. This method ensures that a lot of surface area is exposed and the seeds are left in the center.

Top the roasted swoodles with a shower of chopped parsley, chives, and crispy bacon bits.

Serve immediately with your favorite roasted meats or seafood.

If you've got any leftovers, you can store them in the fridge for up to a week or in the freezer for a few months.

Psst! Here's a great breakfast idea: in the morning, make a yummy fried egg in a swoodle nest!
Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD

Crispy Swoodles with Bacon

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Crispy Swoodles with Bacon (Whole30, Gluten Free) - Nom Nom Paleo®

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Whole30-friendly Crispy Swoodles with Bacon is my latest trick to get my kids to eat veggies! I transform sweet potatoes into crispy swoodles with a spiralizer, roast them, and toss 'em with crispy bacon bits. Voila! Yes, I know adding bacon is cheating; after all, smoky, salty porky bits make everything taste better.

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Delicata Squash with Caramelized Onion, Beef & Bacon Stuffing {Paleo, Whole30} | The Paleo Running Momma

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Delicata Squash with Caramelized Onion, Beef & Bacon Stuffing {Paleo, Whole30} | The Paleo Running Momma

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Delicata squash is roasted to perfection and stuffed with ground beef, caramelized onions, bacon, spinach, mushrooms and seasonings. This cozy paleo and Whole30 stuffed squash is great for any meal or as a side dish. Savory, filling and healthy!
I'm still on a huge winter squash kick and I've decided, wholeheartedly, that my favorite way to enjoy winter squash is roasted and stuffed with ALL the goodies.

And by goodies, I'm of course referring to Paleo and Whole30 compliant goodies like sugar-free bacon, grass fed ground beef, and caramelized onions. Throw a few more veggies in there and you have everything you'll ever need for your Whole30 and beyond, in my opinion 🙂

Even though the stuffing for this delicata squash is by all means savory, there's actually a good amount of naturally delicious sweetness here too, since we're roasting the squash to bring out all the yummy caramel flavor AND caramelizing our onions! Can we all take a moment to appreciate the chemical reaction known as caramelization?! Science is just brilliant 🙂

Between the onions, squash, beef, bacon, mushrooms and spinach, you are set for life - just you wait and see. As for the bacon - If you need the recipe to be Whole30 compliant I highly recommend trying out the sugar free pork bacon from U.S. Wellness Meats.

It's been my favorite for years - ever since my first Whole30. I like to buy a ton of it, keep it in the freezer and then just thaw it as needed. It's thick, cooks up super crispy without burning, and, contains just pork and salt. Hallelujah for Whole30 complaint bacon! (Just a hint - I love using the rendered bacon fat to caramelize the onions and cook the rest of the stuffing. You don't NEED to do this, but it definitely adds more of that great bacon flavor to the final result.)

Overall this recipe is super straightforward, although there are several different steps. In summary, you cook the bacon first - especially if you want to use the rendered fat for the rest of your cooking. Then you simultaneously roast the squash, while two separate skillets are sizzling on the stovetop - one for caramelizing the onions, and the other for cooking the veggies and beef.

The beauty of it all is that everything is ready at the same time - multitasking in cooking makes me happy! Lastly, you just stuff the squash and broil for a few minutes to get everything perfectly toasty.

Since it does take a solid 40 minutes from start to finish, it's also a great recipe to make ahead of time, (leftovers are great reheated in the oven) or even to prep/cook parts of it ahead of time so you can put it together really quickly on a weeknight. I hope you're ready to get started! I know you're going to love this one - get that oven preheated and let's cook!

Delicata Squash with Caramelized Onion, Beef & Bacon Stuffing {Paleo, Whole30}

Delicata Squash with Caramelized Onion, Beef & Bacon Stuffing {Paleo, Whole30}

What I Used to Make My Stuffed Delicata Squash:

Want More Paleo and Whole30 Winter Squash Recipes? Try One of These! Caramelized Onion, Sausage, Apple Stuffed Acorn Squash Roasted Acorn Squash with Sausage Apple Cranberry Stuffing Roasted Butternut Squash Hash with Bacon and Apples Easy Pumpkin Chili Creamy Tomato Basil Chicken with Roasted Butternut
Tell Me!
What's on your dinner menu for the week? Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Delicata Squash with Caramelized Onion, Beef & Bacon Stuffing {Paleo, Whole30} | The Paleo Running Momma

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Delicata squash is roasted to perfection and stuffed with ground beef, caramelized onions, bacon, spinach, mushrooms and seasonings. This cozy paleo and Whole30 stuffed squash is great for any meal or as a side dish. Savory, filling and healthy!

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Paleo Quiche with Butternut Crust, Veggies, and Sausage {Whole30} | The Paleo Running Momma

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Paleo Quiche with Butternut Crust, Veggies, and Sausage {Whole30} | The Paleo Running Momma

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This paleo quiche has an easy butternut squash crust and is packed with sausage, veggies and tons of flavor. It's Whole30 compliant and perfect for brunch or any meal. Great as a make-ahead breakfast, too!
Truth - when I started paleo with my first Whole30, I practically LIVED on frittatas and egg casseroles.

Why? Well, before I knew how to make a "hash" (HA! Such a staple now!) the only thing I could think to make for breakfast that was filling and tasted good was a frittata - usually a super simple one with ground meat and perhaps some broccoli or spinach to get the greens in.

But, let's just say those simple frittatas got really old really flipping fast. I needed more carbs, more flavor, more fun, in a major way.

Since it's not like I was about to quit paleo, I started exploring, and, while what I found wasn't groundbreaking exactly, it changed the way I viewed paleo and opened up a big world of flavor and CARBS for me!

Sweet potatoes (in all their delicious varieties), winter squash, plantains. I learned how to sautee/roast/bake them properly to bring out all that hidden flavor and started getting more creative with my breakfasts.

Sweet potato or butternut crusted quiches? Now we're starting to get somewhere that I can actually live happily.

Fast forward to when I started really making this blog all about the recipes, and it was clear that breakfast was a huge favorite for me.

My paleo breakfast casserole is probably the number 1 reader favorite on the site, but I have several other similar recipes that use the same basic idea and method.

I'm going to now officially add this Whole30 and Paleo quiche - with it's easy roasted butternut crust (yay to seasonal eating!) - to that group of make-ahead egg bakes, casseroles and quiches.

Packed with savory sausage, veggies, and a creamy flavorful egg mixture, it will hopefully change your view of breakfast if you're stuck in a rut!

Now, while this recipe is time consuming (I will not lie!) it's not at all difficult. Because you'll be roasting the butternut squash (in the pie dish) and the Brussels sprouts (on a baking sheet) the cook time is longer, but oh so worth it for that roasted veggie flavor in the final product.

Don't be afraid of the butternut squash crust, either - anyone can do this! You simply thinly slice the long part of your butternut squash, arrange in the dish with coconut oil and sea salt and roast! No need for perfection here, either, this is one of the most forgiving recipes on my whole site.

Once it's time to bake the whole quiche, the egg mixture and the squash form a crust together that adds great flavor, some healthy carbs, and makes the whole thing just a bit more filling, in a good way!

A note on the nutritional yeast - it's Whole30 compliant, and adds "cheesy" flavor to the quiche. However, if you don't want to use it, it's not a deal breaker - so no worries if you can't find it/don't like it/etc.

Are you ready to get started?! Breakfast anytime is the best kind of meal so let's cook!

Paleo Quiche with Butternut Squash Crust, Veggies, and Sausage {Whole30}

Paleo Quiche with Butternut Squash Crust, Veggies, and Sausage

What I Used To Make My Paleo Quiche with Butternut Squash Crust:

Want More Whole30 Egg Casseroles and Quiches? Try one of these!
Paleo Breakfast Casserole {Whole30} Spinach Quiche with Mushrooms, Onions and Bacon {Whole30} Chorizo Sweet Potato Frittata {Whole30} Mexican Breakfast Casserole {Whole30} Paleo Sweet Potato Crusted Quiche {Whole30} Asparagus and Leek Frittata with Spicy Sausage {Whole30}
Tell Me!
What do you crave for breakfast most often? Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Paleo Quiche with Butternut Crust, Veggies, and Sausage {Whole30} | The Paleo Running Momma

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This paleo quiche has an easy butternut squash crust and is packed with sausage, veggies and tons of flavor. It's Whole30 compliant and perfect for brunch or any meal. Great as a make-ahead breakfast, too! Truth - when I started paleo with my first Whole30, I practically LIVED on frittatas and egg casseroles.

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Paleo Shepherd's Pie {Whole30, Dairy Free} | The Paleo Running Momma

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Paleo Shepherd's Pie {Whole30, Dairy Free} | The Paleo Running Momma

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This Paleo Shepherd's Pie is classic, cozy comfort food for cold winter days! It's Whole30 compliant, dairy free and kid approved. A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling.
Is there anything better on a cold winter night than a cozy, comforting and CRAZY delicious shepherd's pie?! Yes - a cozy, comforting, crazy delicious paleo and Whole30 shepherd's pie.

Trust me, things are about to get better, even if you thought you were doing just fine without this recipe in your life.

Dramatic? I know - but I'm just really excited to share this highly- anticipated recipe with all of you.

Admittedly, some of my excitement is relief, since I basically tortured myself making decisions about this recipe. What veggies to use? What should I cook it in? White potatoes for the topping? Sweet potatoes? Or toss the potatoes and go with a lower carb topping?

It gets pretty intense sometimes with recipe creation over here. It really just ME, having a brainstorming meeting with ME, shooting down all of my own ideas as they pop up. Super fun, I assure you. But, really, sometimes I'm not sure how anything ever gets done.

Spoiler alert - I went with chopped carrots, and brussels sprouts, a cast iron skillet, and white potatoes - YES - white potatoes. In all their starchy-delicious glory.

Even though white potatoes have been Whole30 compliant for quite a long time now, I still get questions about whether or not they're paleo, and my answer to that, is, well, they are to me.

There seems to be much confusion about potatoes (I recently had someone ask me why I post potato recipes if they contain gluten. Face to forehead for that one, eek.).

Now, not everyone who begins eating paleo should eat potatoes - based on their own personal health circumstances, goals, preferences, etc. And yes, that can be said for plenty of other foods that are both paleo and Whole30 compliant, of course - because we all have individual needs.

As for me, I have no problem eating white potatoes, and though I wouldn't say I eat a ton of them (greens, roasted sweet potatoes and plantains are my staples) I like to include them in recipes where I feel they belong.

They made a dang good topping for my shepherd's pie - even without the butter, milk, and cheese to help out (don't worry, we have replacements!)

As for the filling, it's a heart mixture of grass fed ground beef, my personal favorite veggies (you can sub in your faves!) onions, garlic, a bit of tomato paste, broth, and fresh savory herbs.

It's an incredibly easy recipe to put together, though it is time consuming due to making the mashed potatoes, and then baking everything together.

To cut down on time, you can prep many of the ingredients ahead (including cooking the potatoes!) and then simply cook the beef mixture and spread the potatoes on top right before baking.

I know you'll love this one guys! Are you ready to get started? Let's cook!

Paleo Shepherd's Pie {Whole30, Dairy Free}

Paleo Shepherd's Pie {Whole30, Dairy Free}

What I Used To Make My Whole30 Paleo Shepherd's Pie:

Want More Whole30 Dinner Recipes? Try One of These!
Slow Cooker Meatballs and Marinara Sauce Slow Cooker White Chicken Chili with White Sweet Potatoes Crispy Paleo Chicken Cutlets Salisbury Steak Meatballs Easy Chili Stuffed Sweet Potatoes Easy Pumpkin Beef Chili Classic Meatloaf with Whole30 Ketchup Walnut Crusted Turkey Cutlets with "Honey" Mustard Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Paleo Shepherd's Pie {Whole30, Dairy Free} | The Paleo Running Momma

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This Paleo Shepherd's Pie is classic, cozy comfort food for cold winter days! It's Whole30 compliant, dairy free and kid approved. A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes, and baked until golden brown and bubbling. Is there anything better on a cold winter night than a cozy, comforting and CRAZY delicious shepherd's pie?!

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Turkey, Kale, and Cauliflower Soup | Paleo Leap

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Turkey, Kale, and Cauliflower Soup | Paleo Leap

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Kale is a vegetable you're likely to start seeing a lot more of at farmers' markets this time of year - it's one of the hardier leafy greens around, and tough enough to survive the first frost. In fact, it's even tastier afterwards, so go ahead and snap it up! It's great in salads or baked into crispy chips, but you can also toss it into a hearty bowl of this winter soup for an extra burst of color and nutrition.

The other vegetables here also prioritize the produce you can get seasonally; carrots and cauliflower should both be available fresh. It's a great lunch if you constantly get home from the market on Saturday afternoon and have trouble deciding what to cook first: cook them all! With so much bone broth going into it, the soup is also a tasty answer to the first of the winter sniffle season.

If you want to keep with the seasonal theme, this would be a great main dish to serve with roasted root vegetables, potatoes, or winter squash (and if you want to get really decadent, wrap that squash in bacon). Or toss it in a thermos bottle to bring anywhere for lunch on the go: even if you don't have anywhere to reheat it, it'll keep hot for a few hours until you're ready to dig in.

Turkey, Kale, and Cauliflower Soup Recipe

SERVES: 4 PREP: 25 min. COOK: 45 min.

Add to Meal Plan

Ingredients

1 lb. ground turkey;

4 shallots, chopped;

3 carrots, sliced;

1 bell pepper, cut into pieces;

15 oz can diced tomatoes;

5 cups chicken stock;

1 ½ cup cauliflower, minced;

4 cups kale, ribs removed, leaves coarsely chopped;

2 tbsp. coconut oil;

Sea salt and freshly ground black pepper;

Preparation

1. Melt the coconut oil in a saucepan placed over a medium-high heat.

2. Add the shallots, carrots, cauliflower, and bell pepper.

3. Cook until the vegetables are slightly soft (8 to 10 minutes), stirring frequently.

4. Add the turkey to the vegetables and cook until the meat is cooked through (6 to 8 minutes).

5. Add the chicken stock, diced tomatoes, and season with salt and pepper to taste.

6. Bring the soup to a boil. Stir in the kale, reduce the heat to low, and let it simmer, covered, for 15 minutes.

P.S. Have a look at Paleo Restart, our 30-day program. It has the tools to let you reset your body, lose weight and start feeling great.

+ The Paleo Leap Meal Planner is now also available. Put your meal planning on autopilot!

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Turkey, Kale, and Cauliflower Soup | Paleo Leap

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Kale is a vegetable you're likely to start seeing a lot more of at farmers' markets this time of year - it's one of the hardier leafy greens around, and tough enough to survive the first frost. In fact, it's even tastier afterwards, so go ahead and snap it up!

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Salmon Breakfast Frittata - the Whole Smiths

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Salmon Breakfast Frittata - the Whole Smiths

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After my last post (), I know what you're thinking... now if only Michelle posted a savory frittata! Well, my friends because I love you (and because we've had a lot of eggs around here), here is your savory Salmon Frittata.

I'm kinda hooked on these things, can you tell? They look so much fancier than they are and they are incredibly easy to make. There's no fancy technique to it, you just sauté, whisk and bake. It's one of those dishes you can take to a gathering and it looks like you put a lot more effort into it than you actually did. You can also make it ahead of time and then heat it up at a later time. AAAAND it makes for a perfect dinner OR breakfast / brunch item. Do you see why I'm in love with them as of late? They're so versatile.

And as for taste, it's solid. Dill, capers, salmon and some creaminess.. you really can't go wrong. As for the mayo, I slightly altered my Mason Jar Pesto Mayo to make it work. Simply make the mayo base and add dill and capers instead of all of the pesto-y stuff. Hopefully you can figure that one out, I have faith in you people.

Alrighty guys, the girls are about to watch another episode of Sofia so I've got to end this here before that starts. If it's starts and I turn it off there will be a lot of tears and I really don't want to deal. It's all about the preventative parenting. And bribes. Lots of bribes.

Enjoy this guys!!

Salmon Frittata

Author the whole smiths

An easy salmon frittata perfect for brunches or dinner.

Ingredients

1.5 lbs. salmon

10 eggs

1/2 a small onion

2 Tbsp. of your favorite cooking oil I prefer butter or ghee

1 Tbsp. chopped dill

1 Tbsp. chopped capers

1 tsp. chopped chives

Caper + Dill Mayo (see above post)

salt + pepper

Instructions

1. Preheat oven to 375*

2. Heat oil in large frying pan on medium-high heat

3. Cut salmon into small sized fillets (use kitchen scissors, it's much easier!)

4. Salt and pepper each side of the salmon

5. Once oil is hot slowly place salmon fillets down into hot pan

6. Let cook for about 5 minutes, until the salmon is cooked about 2/3 of the way through and no longer sticks to pan. DO NOT try to remove it too early or the salmon will stick. Let it get it's crust on!

7. Flip salmon and cook for an additional 3 minutes, until cooked through

8. Remove from heat

9. Lightly grease a baking dish with butter or ghee to prevent sticking

10. In a separate bowl, thoroughly whisk together eggs, dill, capers, chives and a pinch of salt and pepper

11. Break salmon fillets into large chunks and arrange into greased baking dish, if all of the pieces don't fit feel free to stack some

12. Pour egg mixture over salmon

13. Lightly wiggle the baking dish to ensure the egg is evenly spread

14. Bake in 375* oven for 30 minutes, until center is no longer wet

15. Pull out and let rest for 10 minutes before serving

16. Top with Caper + Dill Mayo / Aioli

Courses Breakfast Brunch Dinner

If you make this, make sure to tag@thewholesmiths on Instagram and show off your cooking chops.

Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths' views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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Salmon Breakfast Frittata - the Whole Smiths

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After my last post (Apple + Cherry Frittata), I know what you're thinking... now if only Michelle posted a savory frittata! Well, my friends because I love you (and because we've had a lot of eggs around here), here is your savory Salmon Frittata. I'm kinda hooked on these things, can you tell?

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Crock Pot Turkey Bolognese Sauce with Zucchini Noodles | CookEat Paleo

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Crock Pot Turkey Bolognese Sauce with Zucchini Noodles | CookEat Paleo

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For an easy weeknight dinner serve this crock pot turkey Bolognese sauce with zucchini noodles.

This paleo take on Bolognese sauce couldn't be easier. Just dump everything in the slow cooker in the morning. And spiralize the zucchini noodles when you get home.

MY LATEST RECIPES

What makes this recipe so easy is not browning the meat first. The turkey goes in the crock pot raw. The key to getting the right texture is leaving the ground turkey in chunks while it cooks. Just cover it with the sauce-don't mix it in completely (I learned this the hard way). When you break it up after it cooks, it creates a texture more like traditional meat sauce.

I use my homemade herbes de Provence for the Italian herb seasoning here. The blend of Mediterranean herbs works in this dish as long as there is no lavender in it.

I also love this turkey Bolognese over spaghetti squash roasted whole in the oven, it gives it a little bit of extra sweetness. Either way, it's an easy crock pot dinner to make this week.

Looking for more healthy slow cooker recipes? Check out these 30 paleo crock pot recipes.

What's your favorite slow cooker recipe? Let me know in the comments below!

For an easy weeknight dinner serve this crock pot turkey Bolognese sauce with zucchini noodles.

Variations: serve the sauce over roasted spaghetti squash or other spiralized veggie noodles.

More paleo spiralizer recipes:

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Crock Pot Turkey Bolognese Sauce with Zucchini Noodles | CookEat Paleo

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For an easy weeknight dinner serve this crock pot turkey Bolognese sauce with zucchini noodles. This paleo take on Bolognese sauce couldn't be easier. Just dump everything in the slow cooker in the morning. And spiralize the zucchini noodles when you get home.

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Slow Cooker Butter Chicken - Vanessa Vickery | Becomingness | Say Yes to Your Health

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Slow Cooker Butter Chicken - Vanessa Vickery | Becomingness | Say Yes to Your Health

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Vanessa Vickery | Becomingness | Say Yes to Your Health

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A long, long time ago, I used to eat out and get takeaway a few times a week. I did love to cook, but when I was getting home late from work, it was easy just to buy dinner. When we would eat at an Indian restaurant (or get Indian takeaway), I would order one of two dishes - Butter Chicken or Chicken Tikka Masala. If I ever made one of these dishes at home, it would usually be from a jar.

These days I like to know what goes in to the meals that my family eats - and this means fresh, whole foods and a variety of herbs and spices - no numbers, and no crap. I have made Butter Chicken several times before from scratch, but never using a slow cooker. Seriously, why did I not have one of these babies before!! Cooking is so easy when you use a slow cooker (easy enough that you don't need to settle for takeaway, so long as you plan a little bit ahead) and the results are fantastic. If you are cooking meat, it is always really tender or falling off the bone, depending on what cut of meat you are cooking.

This version of Butter Chicken is delicious, healthy and so easy to prepare. I would have to say it is in my top five slow-cooker meals, along with my Slow Cooker Cashew Chicken, Slow Cooker Lamb Shanks, Slow Cooker Osso Bucco and Slow Cooker Beef Ribs.

Enjoy

Ness xo

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A long, long time ago, I used to eat out and get takeaway a few times a week. I did love to cook, but when I was getting home late from work, it was easy just to buy dinner.

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Paleo Breakfast Burrito | Spoonful of Sugar Free

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Paleo Breakfast Burrito | Spoonful of Sugar Free

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After having some stomach problems last year, I decided to take grains out of my diet. My body felt great without it, and my stomach problems went away.

A couple months ago, I had a bowl of oatmeal. "One bowl won't hurt." And it didn't. One bowl turned into brown-rice pancakes, oats thrown in my PBC bars, and sides of rice and quinoa. Then the stomach problems started coming back last week. It's time to go off grains again.

It's not really a drag giving up grains. I love eating grain-free food. I'm excited to try new recipes again like my coconut flour Fudgy Brownies and these Paleo Breakfast Burritos. They have great flavor, and I never really enjoyed the floppy, flavorless white flour tortillas any way.

Ingredients

Instructions
Health Benefits:

Eggs: Great source of protein, vitamins, minerals, and healthy fat. They are great for your eyes because of the carotenoid content. Also great for your nervous and cardiovascular system because of the choline content. Contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol, and it is one of the only foods with naturally-occurring vitamin D.

Tomato: Best known for its high lycopene content. Lycopene is a carotenoid that may reduce incidences of cancer, cardiovascular disease, and macular degeneration. Tomatoes are especially high in vitamin C and A as well.

Ham: Preferably bought organically, ham is a good source of protein, iron, and B12. It is low in calories and is a lean meat.

Thought-provoking, mind-prodding question of the day:
What are your thoughts on grain-free and paleo diets?

I could never go completely paleo, because then I would have to give up legumes as well. Which takes away my beloved peanut butter! I also think that if I have the occasional bowl of oats or pancakes made with a gluten-free flour, it won't hurt me too much.

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After having some stomach problems last year, I decided to take grains out of my diet. My body felt great without it, and my stomach problems went away. A couple months ago, I had a bowl of oatmeal. "One bowl won't hurt." And it didn't.

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Grilled Salmon with Mango Salsa | Creme De La Crumb

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Grilled Salmon with Mango Salsa | Creme De La Crumb

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Sooooo how was your Independence Day?? Lots of tasty bbq yumminess I hope. I indulged in some of the best bbq I've ever had the pleasure of tasting, courtesy of my top notch brother in law who smoked some ribs and brisket for the family.

I'm trying to convince him to open a BBQ joint.

My contribution to the par-tay? Grilled potatoes. Don't you worry, those beauties are coming very soon my friends, very soon. In the meantime, let's discuss this salmon. Another grilled bit of yum you're going to want to try pretty much immediately.

The rub for the salmon could not be more simple: salt + pepper + chili powder + garlic powder = done. Just whisk those together, rub them into the salmon, and slap those fillets right on the grill. That would be amazing on it's own but then we're gonna top it off with a tropical mango salsa. Sweet n' savory n' spicy... everything you could want in a summer dish right on one plate.

Grilled Salmon with Mango Salsa

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Grilled Salmon with Mango Salsa | Creme De La Crumb

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Sooooo how was your Independence Day?? Lots of tasty bbq yumminess I hope. I indulged in some of the best bbq I've ever had the pleasure of tasting, courtesy of my top notch brother in law who smoked some ribs and brisket for the family. I'm trying to convince him to open a BBQ joint.

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Asparagus Sweet Potato Chicken Skillet - Primavera Kitchen

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Asparagus Sweet Potato Chicken Skillet - Primavera Kitchen

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This Asparagus Sweet Potato Chicken Skillet recipe is a delicious, healthy, and easy-to-make meal that will be on your dinner table in less than 30 minutes. This is gluten-free, paleo, and perfect for your busy weeknight dinner.
I had to start this post saying thank you for all the emails I got from my last post when I was talking about my sleepless night. You guys were so sweet. I really appreciate all the suggestions and advice. You mamas are AWESOME! Like many of you said, he will sleep better soon. Well, he is already better because it's been about two nights that he sleeps for two hours straight in his crib. I can't believe it. I consider it a great start. Let's try to be positive, correct?

Now let's talk about today's recipe, which is so delicious, easy to make, gluten-free, and also paleo friendly. This asparagus and sweet potato with chicken is a great combination of flavors and perfect for a quick and healthy weeknight dinner.

The good side of this recipe is that it only has three ingredients, which are chicken, sweet potato, and asparagus because, technically, salt, pepper, and red chili flakes don't count as ingredients, right? Another good point about this recipe is that it will be ready and on your dinner table in less than 30 minutes. So grab your skillet, cutting board, and your chef knife and chop all the ingredients. This is the only hard work you will have. Awesome! It is easy as pie. Believe me!

What you need to do is to cut the chicken into small pieces so it will cook though nice and easily. Sauté the chicken in an iron cast skillet to add more flavor to the chicken. Then set it aside and cook the veggies in the same skillet.

I suggest you cook first the sweet potato because it takes more time to be ready and then you add asparagus to the skillet. Once the asparagus is cooked, bring the chicken back to the skillet and stir everything really well.

Season this recipe according to your preference. I love a little bit of heat in my food, so I added more than ½ teaspoon of red chili flakes, but it is totally up to you.

You can even add cumin, coriander, garlic powder, or any other type of spice you like. The options are limitless. I am sure you will really love this recipe. Enjoy! Please, if you recreate this recipe, take a picture and tag @primaverakitchen and #primaverakitchen on Instagram! I would love to see your version. Thanks a lot.

Video of the Recipe: Asparagus Sweet Potato Chicken Skillet

Asparagus Sweet Potato Chicken Skillet

Ingredients:

Directions:

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

Products Featured in this Recipe:

(may include affiliate links)

If you like this Asparagus Sweet Potato Chicken Skillet recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google+, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.
More one-pan, gluten-free and low-carb recipes! Sweet Potato, Kale and Shrimp Skillet Ground Turkey Skillet with Green Beans Turkey Sausage Skillet with Brussel Sprouts and Sweet Potatoes Foil Baked Salmon Recipe Sweet Potato Zucchini Casserole Sweet Potato Green Beans Shrimp Skillet Ground Turkey Cabbage Skillet

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Asparagus Sweet Potato Chicken Skillet - Primavera Kitchen

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This Asparagus Sweet Potato Chicken Skillet recipe is a delicious, healthy, and easy-to-make meal that will be on your dinner table in less than 30 minutes. This is gluten-free, paleo, and perfect for your busy weeknight dinner.

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5-Ingredient Slow Cooker Coconut Cilantro Curry Shrimp - Fit SlowCooker Queen

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5-Ingredient Slow Cooker Coconut Cilantro Curry Shrimp - Fit SlowCooker Queen

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Coconut -cilantro and curry flavors along with just 5 ingredients in this healthy, paleo slow cooker shrimp recipe.

Finally, here is recipe number 5! This is the final recipe in my 5-recipe series using 5 ingredients or less. Switching it up again, this recipe's main ingredient is shrimp. I saved the best for last. This is my favorite recipe out of the series. Mainly because I love shrimp and coconut milk/cilantro happens to be one of my favorite combos.

I chose the title of this recipe carefully. I specifically did not include the word 'Thai'. While this has Thai flavors and uses a Thai red curry sauce, it's not a traditional Thai dish. I really tried to create a Thai dish for the series but I couldn't get a recipe down to 5 ingredients without compromising the flavor. Ginger, lemongrass, garlic, lime juice - I wanted to add them all. Instead I thought about what seasoning I could use that would encompass those flavors without having to buy a Thai-specific seasoning. I went with lemon garlic seasoning. It's a common seasoning to find. I used Caribeque's lemon garlic. If you don't have a lemon garlic seasoning, make your own!

Anyway, that's the reason I'm not saying Thai, because the lemon garlic seasoning isn't traditionally Thai per say.

This recipe cooks only a few hours on HIGH with the shrimp added during the final 20 minutes of cooking.

The suggested cooking time for shrimp in a slow cooker is 20-30 minutes. I don't know about you guys but mine always seems to cook in 10 minutes or so.

There are so many different ways to serve this. Over couscous, brown rice, quinoa, lettuce etc. I decided to serve this straight up in the sauce with a little bit of bread for dipping.

Other 5-ingredient slow cooker recipes in this series: Pot Roast, Jerk Chicken, Italian Chicken, Apple-Dijon Sausage & Sauerkraut

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5-Ingredient Slow Cooker Coconut Cilantro Curry Shrimp - Fit SlowCooker Queen

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Coconut -cilantro and curry flavors along with just 5 ingredients in this healthy, paleo slow cooker shrimp recipe. Finally, here is recipe number 5! This is the final recipe in my 5-recipe series using 5 ingredients or less. Switching it up again, this recipe's main ingredient is shrimp.