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Slow Cooker Queso Chicken Chili Recipe

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Yes, “queso” means cheese, but hold the sour cream, the cream cheese, and the shredded cheddar because this recipe is dairy-free! Instead of being smothered in cheese, this one’s all about the spices and salsa, with avocado standing in as a creamy, dairy-free topping.

Slow Cooker Queso Chicken Chili

To really give the chicken its flavor, the recipe calls for some pre-made salsa. You can use any salsa that you like, but this fire-roasted salsa is perfect if you don’t have other plans: the flavor is rich and intense without being overwhelmingly spicy, and if you have any leftovers, you can always eat them over salad or any kind of grilled meat.

The beauty of a slow cooker is the freedom to leave it on all day and come back to dinner, but if you want your chili faster, you can always cook it on high for 3-4 hours instead of on low for 6.

This would be a great recipe to fill some cauliflower tortillas or maybe just lettuce wraps if you need something even easier. Or try it just with a quick side salad: dinner will be on the table in minutes, and you can sit back and enjoy the compliments on your cooking.

Slow Cooker Queso Chicken Chili Recipe

SERVES: 4 PREP: 20 min COOK: 6 h

Ingredients

  • 1 lb. boneless skinless chicken breasts;
  • 3 bell peppers, minced;
  • 1 red onion, chopped;
  • 1 jalapeño pepper, minced; (optional)
  • 2 cups salsa;
  • 2 garlic cloves, minced;
  • 1½ cup water;
  • 1 tsp. ground cumin;
  • 2 tsp. chili powder;
  • 1 avocado, chopped;
  • Sea salt and freshly ground black pepper;
Slow Cooker Queso Chicken Chili Recipe Preparation

Preparation

  1. In a slow cooker, combine the chicken breasts, garlic, salsa, water, cumin, chili powder, onion, and season with salt and pepper to taste.
  2. Cover and cook on low for 6 to 8 hours (or on high for 3-4 hours).
  3. Once the cooking is done, remove the chicken breasts. Shred them with a fork, and return them to the slow cooker.
  4. Place the bell peppers and jalapeño in a large skillet over high heat and cook for 4 to 5 minutes or until well roasted.
  5. Add the peppers and jalapeño to the slow cooker.
  6. Give everything a good stir and cover.
  7. Let the chili simmer for another 20 minutes, and add some water to reach the desired consistency, if needed.
  8. Top with avocado before serving.

📖 Recipe

Slow Cooker Queso Chicken Chili Recipe

Slow Cooker Queso Chicken Chili Recipe

A dairy-free chicken chili that plays up the salsa and spices to make a hearty, satisfying recipe.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 314 kcal

Ingredients
  

Instructions
 

  • In a slow cooker, combine the chicken breasts, garlic, salsa, water, cumin, chili powder, onion, and season with salt and pepper to taste.
    1 lb. boneless skinless chicken breasts, 1 red onion, 2 cups salsa, 2 garlic cloves, 1½ cup water, 1 tsp. ground cumin, 2 tsp. chili powder, Sea salt and freshly ground black pepper
  • Cover and cook on low for 6 to 8 hours (or on high for 3-4 hours).
  • Once the cooking is done, remove the chicken breasts. Shred them with a fork, and return them to the slow cooker.
  • Place the bell peppers and jalapeño in a large skillet over high heat and cook for 4 to 5 minutes or until well roasted.
    3 bell peppers
  • Add the peppers and jalapeño to the slow cooker.
    1 jalapeño pepper
  • Give everything a good stir and cover.
  • Let the chili simmer for another 20 minutes, and add some water to reach the desired consistency, if needed.
  • Top with avocado before serving.
    1 avocado

Nutrition

Calories: 314kcalCarbohydrates: 28gProtein: 29gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 1036mgPotassium: 1376mgFiber: 9gSugar: 14gVitamin A: 4635IUVitamin C: 134mgCalcium: 87mgIron: 3mg
Keyword chicken, chili, queso, slow cooker
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Old Fashioned Cabbage Soup Recipe

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Winter vegetables tend to look grumpy and uninviting: a wrinkly head of cabbage and big lumpy rutabaga just don’t look as welcoming as a basket of ripe strawberries.

But a little patience and a lot of chicken stock will bring out their inner sweetness and transform those tough-looking vegetables into a delicious, comforting soup.

Old Fashioned Cabbage Soup

And as well as being tasty, this soup is also full of good stuff. The titular cabbage is high in vitamins C and K, with a respectable amount of folate (B9) and fiber.

Once you add in all the other vegetables in this soup – not to mention that bone broth – you’ve got a bowl full of nutrition. Yes, it’s true that some of the minerals do leach out of the vegetables while cooking, but they leach out into the broth, so if you eat the broth as well, you’re getting them just the same.

To add some protein to the soup, I used chicken breasts, but you could just as easily use turkey, pork, or beef.

Or give some leftover meat a new life by just making the soup with vegetables and then throwing in the leftovers at the end to warm up. Serve with a big pile of roasted squash, a plate of fried bacon and onions, or just a couple of eggs boiled soft enough to still be a little runny around the yolk.

Old Fashioned Cabbage Soup Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

  • 2 chicken breasts, cut into chunks;
  • 1 leek, sliced;
  • 2 carrots, sliced;
  • 2 celery stalks, sliced;
  • 2 sweet potatoes, diced;
  • 3 cups shredded cabbage;
  • 1 cup rutabaga, diced;
  • 8 cups chicken stock;
  • 2 garlic cloves, minced;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;
Old Fashioned Cabbage Soup Recipe Preparation

Preparation

  1. Melt some cooking fat in a large saucepan placed over medium-high heat.
  2. Add the chicken and garlic and cook for 4 to 5 minutes.
  3. Add the carrots, celery, and leek, and cook for another 4 minutes.
  4. Incorporate all the remaining ingredients, season to taste, and give everything a good stir.
  5. Cover the soup and cook for 15 to 20 minutes or until the vegetables are soft.

📖 Recipe

Old Fashioned Cabbage Soup Recipe

Old Fashioned Cabbage Soup Recipe

Warm up any meal with this quick and delicious soup, featuring everyone's favorite budget vegetable.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 415 kcal

Ingredients
  

Instructions
 

  • Melt some cooking fat in a large saucepan placed over medium-high heat.
    Cooking fat
  • Add the chicken and garlic and cook for 4 to 5 minutes.
    2 chicken breasts
  • Add the carrots, celery, and leek, and cook for another 4 minutes.
    2 carrots, 2 celery stalks, 1 leek
  • Incorporate all the remaining ingredients, season to taste, and give everything a good stir.
    2 sweet potatoes, 3 cups shredded cabbage, 1 cup rutabaga, 8 cups chicken stock, 2 garlic cloves
  • Cover the soup and cook for 15 to 20 minutes or until the vegetables are soft.

Nutrition

Calories: 415kcalCarbohydrates: 40gProtein: 41gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 88mgSodium: 810mgPotassium: 1202mgFiber: 5gSugar: 15gVitamin A: 10376IUVitamin C: 34mgCalcium: 101mgIron: 3mg
Keyword cabbage, soup
Tried this recipe?Let us know how it was!

Pulled Pork Stuffed Sweet Potatoes Recipe

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Pulled pork is delicious, and there’s nothing wrong with just eating it straight off the plate (or straight out of the oven!).

But there’s a reason why pulled pork sandwiches are so popular: sometimes, it’s also nice to have your pork with a starchy, slightly sweet delivery vehicle to contrast with the meat. And who doesn’t love barbecue sauce?

Pulled Pork Stuffed Sweet Potatoes

Enter the sweet potato. Oven-baked sweet potatoes deliver everything you wanted from a bun, but without all the junk you didn’t need. They’re the perfect base to top with a pile of meat and an extra drizzle of sauce, whether it’s game day or just time for a tasty lunch.

Fried onions would be a tasty side for these (especially if you have some tasty bacon fat to fry them in). And, of course, you don’t actually have to make the pulled pork from scratch: if you have some leftovers from another recipe, you can just bake the potatoes and bring on the BBQ sauce.

That makes it a fast and easy weeknight dinner and a great way to give leftovers a new life.

Pulled Pork Stuffed Sweet Potatoes Recipe

SERVES: 4 PREP: 15 min COOK: 8 h

Ingredients

  • 2 lbs. boneless pork loin;
  • 4 large sweet potatoes, washed;
  • 1 red onion, thinly sliced;
  • 2 green onions, thinly sliced;
  • 2 garlic cloves, minced;
  • ½ cup beef stock;
  • 1 tsp. chili powder;
  • 1 tsp. paprika;
  • ½ tsp. ground cumin;
  • ¼ cup apple cider vinegar;
  • 1 cup homemade BBQ sauce, plus extra for drizzling;
  • Sea salt and freshly ground black pepper;
Pulled Pork Stuffed Sweet Potatoes Recipe Preparation

Preparation

  1. In a small bowl, combine the chili powder, cumin, paprika, and salt and pepper to taste.
  2. Rub the mixture evenly over the pork.
  3. Place the onion, garlic, pork, and beef broth in a slow cooker.
  4. Cover and cook on low for 8 hours.
  5. Preheat your oven to 400 F.
  6. Put the sweet potatoes in the oven and bake for 45 minutes or until the potatoes are tender.
  7. Remove the meat from the slow cooker and place it in a large bowl. Use a slotted spoon to remove the onion chunks and place them in the same bowl as the pork. Using two forks, pull the meat apart.
  8. Add the BBQ sauce and the apple cider vinegar to the slow cooker, and cook the sauce for another 30 minutes on low. Once the sauce is done, mix it with the pork.
  9. Slit each sweet potato down the middle.
  10. Fill each sweet potato with pulled pork. Sprinkle with green onions, and drizzle with extra BBQ sauce to serve.

📖 Recipe

Pulled Pork Stuffed Sweet Potatoes Recipe

Pulled Pork Stuffed Sweet Potatoes Recipe

Missing pulled pork sandwiches? Try them Paleo-style, with a sweet potato standing in for the bun!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 648 kcal

Ingredients
  

Instructions
 

  • In a small bowl, combine the chili powder, cumin, paprika, and salt and pepper to taste.
    1 tsp. chili powder, 1 tsp. paprika, ½ tsp. ground cumin, Sea salt and freshly ground black pepper
  • Rub the mixture evenly over the pork.
  • Place the onion, garlic, pork, and beef broth in a slow cooker.
    1 red onion, 2 garlic cloves, ½ cup beef stock, 2 lbs. boneless pork loin
  • Cover and cook on low for 8 hours.
  • Preheat your oven to 400 F.
  • Put the sweet potatoes in the oven and bake for 45 minutes or until the potatoes are tender.
    4 large sweet potatoes
  • Remove the meat from the slow cooker and place it in a large bowl. Use a slotted spoon to remove the onion chunks and place them in the same bowl as the pork. Using two forks, pull the meat apart.
  • Add the BBQ sauce and the apple cider vinegar to the slow cooker, and cook the sauce for another 30 minutes on low. Once the sauce is done, mix it with the pork.
    ¼ cup apple cider vinegar, 1 cup homemade BBQ sauce
  • Slit each sweet potato down the middle.
  • Fill each sweet potato with pulled pork. Sprinkle with green onions, and drizzle with extra BBQ sauce to serve.
    2 green onions

Nutrition

Calories: 648kcalCarbohydrates: 80gProtein: 56gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 143mgSodium: 1056mgPotassium: 1968mgFiber: 9gSugar: 35gVitamin A: 33263IUVitamin C: 10mgCalcium: 132mgIron: 4mg
Keyword pulled pork, stuffed, sweet potato
Tried this recipe?Let us know how it was!

Greek-Style Chicken Recipe

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Do you need something tasty to eat, but your planner has enough to-dos to keep three people busy for a year? With a flexible marinating time and very little other prep required, this recipe is an answer to almost any schedule:

Greek-Style Chicken
  • For a weeknight dinner: put the chicken in to marinate before work; take it out in the evening and cook.
  • For a weekend when you’ll be running around: put it in whenever you have a minute, as long as it’s at least 2 hours before dinner.
  • For the shift workers: put it in before you go to bed; take it out in the evening when you wake up and cook.

The marinade really does all the work for you; after that, you just have to put the chicken in the oven, and you’ll be ready to eat in less than an hour (if you marinate it in an oven-safe dish, you won’t even have to worry about transferring it).

The convenience doesn’t come at the expense of flavor, though! A tasty Greek seasoning blend in the marinade and some fresh lemon slices right in the baking pan give the chicken a nice fresh taste that also works perfectly for slicing up over salads later if you have any leftovers.

In fact, you could even make a big batch of this at the beginning of the week and have your lunch protein all pre-cooked: how’s that for convenience?

Greek-Style Chicken Recipe

SERVES: 4 PREP: 15 min + 1 h COOK: 30 min

Ingredients

  • 4 skinless, boneless chicken breast halves;
  • 1 cup extra-virgin olive oil;
  • The juice from 1 lemon;
  • 2 garlic cloves, minced;
  • ½ tbsp. dried oregano;
  • ¼ tsp. paprika;
  • 1 or 2 lemons, sliced;
  • Sea salt and freshly ground black pepper;
Greek-Style Chicken Recipe Preparation

Preparation

  1. In a bowl, combine the olive oil, garlic, paprika, lemon juice, oregano, and season with salt and pepper to taste.
  2. Place the chicken in a marinating container (glass or plastic; no metal), and cover it with marinade.
  3. Cover and refrigerate for at least one hour or overnight.
  4. Preheat your oven to 400 F.
  5. Place the chicken in a roasting pan, and cover each piece with a slice of lemon.
  6. Place in the oven and bake for 30 to 40 minutes.

📖 Recipe

Greek-Style Chicken Recipe

Greek-Style Chicken Recipe

A no-fuss recipe for simple baked chicken breasts with a Greek seasoning blend and plenty of fresh lemon flavor.
5 from 1 vote
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Greek
Servings 4 people
Calories 648 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the olive oil, garlic, paprika, lemon juice, oregano, and season with salt and pepper to taste.
    1 cup extra-virgin olive oil, The juice from 1 lemon, 2 garlic cloves, ½ tbsp. dried oregano, ¼ tsp. paprika, Sea salt and freshly ground black pepper
  • Place the chicken in a marinating container (glass or plastic no metal), and cover with marinade.
    4 skinless
  • Cover and refrigerate for at least one hour or overnight.
  • Preheat your oven to 400 F.
  • Place the chicken in a roasting pan, and cover each piece with a slice of lemon.
    1 or 2 lemons
  • Place in the oven and bake for 30 to 40 minutes.

Nutrition

Calories: 648kcalCarbohydrates: 4gProtein: 25gFat: 60gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 41gTrans Fat: 0.02gCholesterol: 117mgSodium: 126mgPotassium: 381mgFiber: 2gSugar: 1gVitamin A: 230IUVitamin C: 15mgCalcium: 53mgIron: 2mg
Keyword chicken, greek
Tried this recipe?Let us know how it was!

Steak With Caramelized Onions Recipe

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Flavored with a rich tomato-balsamic marinade and topped with a pile of tender caramelized onions, this steak is a centerpiece worthy of whatever feast you’re planning on dishing up.

You can make the steaks on the grill or in a skillet on the stovetop, so you can enjoy it whatever the weather is like!

Steak With Caramelized Onions

For the caramelized onions, the key to the flavor is time: 30-40 minutes is not a typo! You’re not just aiming to cook them until translucent; truly caramelized onions stay in the pan until they’re a rich brown color.

Keep the heat low enough that they don’t actually burn, and let them have plenty of time to do their thing: you’ll be rewarded with a fantastic flavor later on.

The steak will keep nicely as leftovers to slice over salads, and caramelized onions also keep pretty well for a few days in the fridge. If you have any leftover onions, they’re great as a topping for burgers or in meatloaf, omelets, or frittatas – or stir them into soup for a flavor boost.

Steak With Caramelized Onions Recipe

SERVES: 4 PREP: 15 min+ 12 h COOK: 40 min

Ingredients

  • 2 lbs. sirloin steak;
  • 1 large onion, cut into thick strips;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;

Ingredients for the marinade

  • ½ cup homemade ketchup;
  • ¼ cup extra virgin olive oil;
  • ¼ cup balsamic vinegar;
  • ¼ cup coconut aminos;
  • 2 tbsp. raw honey;
  • Sea salt and freshly ground black pepper;
Steak With Caramelized Onions Recipe Preparation

Preparation

  1. Combine all the marinade ingredients in a saucepan placed over medium-high heat. Season to taste and bring to a boil; then reduce the heat and let simmer for 5 minutes.
  2. Remove the marinade from the heat and let it cool.
  3. Place the steaks in a marinating container. Cover with the marinade and refrigerate for 8 to 12 hours.
  4. If you're cooking your steaks on the grill, preheat the grill to medium-high heat.
  5. Place a skillet over low heat and melt some cooking fat. Add the onions and cook, occasionally stirring, for 30-40 minutes until the onions are caramelized. Season to taste.
  6. Remove the steaks from the marinade and cook on the preheated grill or skillet for 3 to 4 minutes per side or to your desired doneness.
  7. Serve the steaks with hot caramelized onions on top.

📖 Recipe

Steak With Caramelized Onions Recipe

Steak With Caramelized Onions Recipe

Add a pile of sweet caramelized onions to top off a pair of steaks cooked just the way you like them.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 12 hours 15 minutes
Cook Time 40 minutes
Total Time 12 hours 55 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 518 kcal

Ingredients
  

Ingredients for the marinade

Instructions
 

  • Combine all the marinade ingredients in a saucepan placed over medium-high heat. Season to taste and bring to a boil then reduce the heat and let simmer for 5 minutes.
    ½ cup homemade ketchup, ¼ cup extra virgin olive oil, ¼ cup balsamic vinegar, ¼ cup coconut aminos, 2 tbsp. raw honey, Sea salt and freshly ground black pepper
  • Remove the marinade from the heat and let it cool.
  • Place the steaks in a marinating container. Cover with the marinade and refrigerate for 8 to 12 hours.
    2 lbs. sirloin steak
  • If you’re cooking your steaks on the grill, preheat the grill to medium-high heat.
  • Place a skillet over low heat and melt some cooking fat. Add the onions and cook, occasionally stirring, for 30-40 minutes until the onions are caramelized. Season to taste.
    1 large onion, Cooking fat, Sea salt and freshly ground black pepper
  • Remove the steaks from the marinade and cook on the preheated grill or skillet for 3 to 4 minutes per side or to your desired doneness.
  • Serve the steaks with hot caramelized onions on top.

Nutrition

Calories: 518kcalCarbohydrates: 23gProtein: 50gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 138mgSodium: 746mgPotassium: 922mgFiber: 1gSugar: 16gVitamin A: 154IUVitamin C: 3mgCalcium: 79mgIron: 4mg
Keyword caramelized onion, steak
Tried this recipe?Let us know how it was!

Pork and Apple Meatloaf Recipe

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Pork-with-apples doesn’t end at chops! Why not fill your pantry with this tasty autumn-themed meatloaf in case you need a slice of something to pull out for a quick lunchbox filler or snack?

With the sweet apples, the fatty bacon, and just a little bit of spice, it’s delicious hot or cold and even better once it’s had a day or two in the fridge for the flavor to develop.

Pork And Apple Meatloaf

The apples also let you get away without using any eggs as a binder, so this meatloaf is perfect for anyone with an egg allergy. It would also be easy to modify for an autoimmune protocol; just take out the chili powder and mustard, and make sure you're using safe bacon.

In fact, you don’t have to use the bacon at all here if you don’t want to – instead of wrapping the meatloaf mixture in bacon, you could just cook it in a greased loaf pan. The bacon adds some extra flavor, though, not to mention that nice crispy brown crust on the outside!

For the applesauce to serve the meatloaf with, you could make your own Paleo-friendly version or look for a kind in stores that’s just apples with no unnecessary junk added in.

Or if you’re in the mood for something a little tarter, you could also serve the meatloaf with homemade cranberry relish. Add a big pile of your favorite vegetables, and you’ll have a perfect dinner that also makes great leftovers for the next day’s lunch.

Pork And Apple Meatloaf Recipe

SERVES: 4 PREP: 20 min COOK: 1 h

Ingredients

  • 1½ lb. ground pork;
  • 1½ cup. apples, peeled and grated;
  • 1 small onion, minced;
  • 1 tbsp. chili powder;
  • 1 tsp. ground cinnamon;
  • 1 tsp. dry mustard;
  • 7 slices bacon (or more);
  • Applesauce;
  • Sea salt and freshly ground black pepper;
Pork And Apple Meatloaf Recipe Preparation

Preparation

  1. Preheat your oven to 350 F.
  2. Line a baking sheet with parchment.
  3. In a bowl, combine the meat, apples, onion, chili powder, cinnamon, and season with salt and pepper to taste.
  4. Shape the meat mixture into a loaf on the baking sheet.
  5. Arrange the bacon across the top, and tighten it underneath the meatloaf.
  6. Place the loaf in the oven and bake for about 1 hour.
  7. Set the oven to broil and broil for 3 to 5 minutes or until the bacon is crispy.
  8. Serve the meatloaf with the applesauce.

📖 Recipe

Pork And Apple Meatloaf Recipe

Pork And Apple Meatloaf Recipe

An original and delicious take on meatloaf, savory-sweet and delicious. And it's egg-free!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 661 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 350 F.
  • Line a baking sheet with parchment.
  • In a bowl, combine the meat, apples, onion, chili powder, cinnamon, and season with salt and pepper to taste.
    1½ lb. ground pork, 1½ cup. apples, 1 small onion, 1 tbsp. chili powder, 1 tsp. ground cinnamon, Sea salt and freshly ground black pepper, 1 tsp. dry mustard
  • Shape the meat mixture into a loaf on the baking sheet.
  • Arrange the bacon across the top, and tighten it underneath the meatloaf.
    7 slices bacon
  • Place the loaf in the oven and bake for about 1 hour.
  • Set the oven to broil and broil for 3 to 5 minutes or until the bacon is crispy.
  • Serve the meatloaf with the applesauce.
    Applesauce

Nutrition

Calories: 661kcalCarbohydrates: 11gProtein: 35gFat: 53gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 148mgSodium: 412mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1427IUVitamin C: 23mgCalcium: 86mgIron: 3mg
Keyword apple, meatloaf, pork
Tried this recipe?Let us know how it was!

Sweet Garlic Chicken Recipe

by Leave a Comment

Lemon, garlic, and red pepper flakes give this chicken an irresistible spicy zing, and the honey tones everything down to manageable levels (not to mention giving the breasts a beautiful golden color).

Sweet Garlic Chicken

To really ramp up the flavor of the sauce, there’s also a dash of coconut aminos (a Paleo-friendly substitute for soy sauce that you can find at health-food stores or online) and a few teaspoons of tapioca starch.

The tapioca starch is just a thickener to make the sauce a little more like a glaze. If you can’t get any, you can leave it out; just be ready for a sauce that doesn’t stick to the chicken quite as well.

If you’re strictly avoiding sweeteners, you can also leave off the honey, but just be aware that the flavor will change: you’ll get less spicy-sweet and more of a straight-up heat from the red peppers and the garlic. It’s still tasty, just in a different way.

This chicken would be delicious with any Asian-inspired side dish or just with a quick pan of sautéed broccoli or spinach. If you have any leftovers, it’s also great cold: chop it over in a salad with oranges, spinach, and kelp noodles and a spicy vinaigrette!

Sweet Garlic Chicken Recipe

SERVES: 4 PREP: 10 min COOK: 6 h

Ingredients

  • 4 chicken breasts;
  • ¼ cup raw honey; (optional)
  • ¼ cup apple cider vinegar;
  • 2 tbsp. fresh lemon juice;
  • ¼ cup chicken stock;
  • 3 tbsp. garlic, minced;
  • 2 tbsp. coconut aminos;
  • 2 tsp. tapioca starch; (optional)
  • 2 tbsp. water;
  • Red pepper flakes, to taste;
  • Sea salt and freshly ground black pepper;
Sweet Garlic Chicken Recipe Preparation

Preparation

  1. Place the chicken in your slow cooker.
  2. Combine the honey, vinegar, lemon juice, garlic, coconut aminos, and chicken stock in a bowl and season to taste with salt and pepper.
  3. Pour the sauce over the chicken, cover, and cook on low for 6 to 8 hours.
  4. Take the chicken out of the slow cooker and pour the sauce into a saucepan.
  5. Warm up the sauce over medium-high heat.
  6. Combine 2 tbsp. of water with the tapioca starch and add to the sauce. Let the sauce come to a boil and stir until it thickens.
  7. Sprinkle some red pepper flakes over the chicken and pour the sauce on top. Serve on a bed of your favorite steamed vegetables.

📖 Recipe

Sweet Garlic Chicken Recipe

Sweet Garlic Chicken Recipe

A simple but delicious way to make spicy-sweet chicken breasts in the slow cooker.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 474 kcal

Ingredients
  

Instructions
 

  • Place the chicken in your slow cooker.
    4 chicken breasts
  • Combine the honey, vinegar, lemon juice, garlic, coconut aminos, and chicken stock in a bowl and season to taste with salt and pepper.
    ¼ cup raw honey, ¼ cup apple cider vinegar, 2 tbsp. fresh lemon juice, ¼ cup chicken stock, 3 tbsp. garlic, 2 tbsp. coconut aminos, Sea salt and freshly ground black pepper
  • Pour the sauce over the chicken, cover, and cook on low for 6 to 8 hours.
  • Take the chicken out of the slow cooker and pour the sauce into a saucepan.
  • Warm up the sauce over medium-high heat.
  • Combine 2 tbsp. of water with the tapioca starch and add to the sauce. Let the sauce come to a boil and stir until it thickens.
    2 tsp. tapioca starch, 2 tbsp. water
  • Sprinkle some red pepper flakes over the chicken and pour the sauce on top. Serve on a bed of your favorite steamed vegetables.
    Red pepper flakes

Nutrition

Calories: 474kcalCarbohydrates: 23gProtein: 54gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 147mgSodium: 318mgPotassium: 494mgFiber: 0.1gSugar: 18gVitamin A: 79IUVitamin C: 4mgCalcium: 30mgIron: 2mg
Keyword chicken, garlic, sweet
Tried this recipe?Let us know how it was!

Skillet Rosemary Chicken Recipe

by Leave a Comment

Want a classic roast-chicken flavor without hauling out all the heavy equipment? Here’s a very simple recipe for oven-roasted chicken that lets you brown the meat and roast it all in the same skillet, so there’s only one pot to clean afterward.

As well as being very convenient, if you use a cast-iron skillet for the job it also adds some additional iron to your meal, a nice bonus when you’re cooking poultry (which is typically lower in iron than red meat).

Skillet Rosemary Chicken

It’s not only easy on the cook, either: this is one recipe that doesn’t sacrifice taste for convenience. With the classic flavors of garlic, lemon, and rosemary adding a sunny, Mediterranean taste to the dish, and a convenient side of roasted mushrooms made right in the same pan, it’s a family-friendly weeknight dinner that everyone is bound to love.

If you want a second vegetable side for this meal, it’s easy enough to just toss some carrots or cauliflower onto a roasting pan and pop it in the oven before you start the chicken: your second side will be done at the same time as the main dish.

If you’re looking to get a little fancier, this chicken would be delicious with roasted cauliflower soup or maybe a fresh vegetable salad with black olives to keep with the Mediterranean theme.

And like most other roast chicken, it’s also delicious cold the next day, so don’t throw out those leftovers! Keep them to slice on top of a salad; so you can enjoy the flavor twice and get double the reward from a quick, classic dinner.

Skillet Rosemary Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

  • 4-6, bone-in chicken thighs, skin on or off;
  • 20oz (about 1 lb) mixed mushrooms, cut in half;
  • 2 sprigs of fresh rosemary;
  • 1 tbsp. fresh rosemary leaves, minced;
  • 3 cloves garlic, minced;
  • 2 lemons;
  • 2 tbsp. extra-virgin olive oil;
  • Sea salt and freshly ground black pepper;
Skillet Rosemary Chicken Recipe Preparation

Preparation

  1. Preheat your oven to 450F.
  2. In a bowl, mix up the rosemary-garlic vinaigrette by combining the minced rosemary, garlic, olive oil, juice of 1 lemon, and seasoning with salt and pepper to taste.
  3. Coat each chicken piece with the vinaigrette.
  4. Heat an oven-safe skillet over a medium-high and sear the chicken, skin-side down, until browned, about 5 minutes.
  5. Remove the chicken from the pan and add the mushrooms. Then return the chicken to the pan on top of the mushrooms and drizzle with the remaining vinaigrette and the juice from the other lemon.
  6. Add the rosemary sprig and the squeezed lemon halves to the skillet and place in the oven.
  7. Roast for 20 to 25 min.

📖 Recipe

Skillet Rosemary Chicken Recipe

Skillet Rosemary Chicken Recipe

A one-pan roast chicken recipe to reach for when you want something reliably delicious without a lot of fuss.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 440 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 450F.
  • In a bowl, mix up the rosemary-garlic vinaigrette by combining the minced rosemary, garlic, olive oil, juice of 1 lemon, and seasoning with salt and pepper to taste.
    2 sprigs of fresh rosemary, 3 cloves garlic, 2 lemons, 2 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper, 4-6, bone-in chicken thighs
  • Coat each chicken piece with the vinaigrette.
  • Heat an oven-safe skillet over a medium-high and sear the chicken, skin-side down, until browned, about 5 minutes.
  • Remove the chicken from the pan and add the mushrooms. Then return the chicken to the pan on top of the mushrooms and drizzle with the remaining vinaigrette and the juice from the other lemon.
    20 oz about 1 lb mixed mushrooms, cut in half
  • Add the rosemary sprig and the squeezed lemon halves to the skillet and place in the oven.
    1 tbsp. fresh rosemary leaves
  • Roast for 20 to 25 min.

Nutrition

Calories: 440kcalCarbohydrates: 11gProtein: 29gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 142mgSodium: 121mgPotassium: 847mgFiber: 3gSugar: 4gVitamin A: 234IUVitamin C: 32mgCalcium: 42mgIron: 2mg
Keyword chicken, rosemary, skillet
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Balsamic Steak Rolls Recipe

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Quick, colorful, and all wrapped up for your convenience, these juicy steak rolls are packed with vegetables and finished off with a tangy-sweet balsamic glaze. Adding basil and oregano without a pile of tomatoes gives them a very fresh Italian flavor.

Pile a few of them on your plate for dinner, or pull out a big platter for party food or an appetizer. They’re a great size for kids, and having a bunch of smaller rolls makes it easy to accommodate everyone’s appetite.

Balsamic Steak Rolls

If you have any leftovers, these are also good cold: it’s almost like a steak sandwich if you skipped the bread and went straight to the good stuff inside.

Pull one out of the fridge for a quick snack, or throw a few into your lunchbox to keep you well-fed and going strong through the afternoon.

For side dishes, what about some roasted cauliflower and a hot bowl of tomato soup, or maybe just your favorite fresh salad drizzled with olive oil and a little more balsamic?

Or if you’re serving them as appetizers, just stick a fancy toothpick in each roll and call it done: there’s no need to spend a lot of time fussing with the presentation when you could be sitting back to enjoy the delicious meal waiting for your fork.

Balsamic Steak Rolls Recipe

SERVES: 4 PREP: 15 min COOK: 15 min

Ingredients

  • 1 ½ – 2 lb. skirt steak, sliced into thin strips;
  • 1 carrot, matchstick cut;
  • 1 bell pepper, matchstick cut;
  • ½ zucchini, matchstick cut;
  • 5 green onions, matchstick cut;
  • 2 cloves of garlic, minced;
  • ½ tsp. dried oregano;
  • ½ tsp. dried basil;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;

Ingredients for the balsamic glaze sauce

  • 1 tbsp. ghee;
  • 2 tbsp. shallots, finely chopped;
  • ¼ cup balsamic vinegar;
  • 1 tbsp. honey;
  • ¼ cup beef stock;
  • Sea salt and freshly ground black pepper;
Balsamic Steak Rolls Recipe Preparation

Preparation

  1. Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
  2. Melt the ghee in a skillet placed over medium heat.
  3. Add the shallots and cook until soft, about 3 minutes.
  4. Add the balsamic vinegar, honey, and beef stock, and season again with salt and pepper to taste.
  5. Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
  6. In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
  7. Season with oregano, basil, sea salt, and pepper, and transfer to a bowl.
  8. Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure it with a toothpick.
  9. Return the beef rolls to the skillet, and cook over medium-high heat on all sides until the meat is cooked through.
  10. Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.

📖 Recipe

Balsamic Steak Rolls Recipe

Balsamic Steak Rolls Recipe

Try a different twist on rolled sandwiches with a balsamic sauce drizzled over steak and vegetables.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 278 kcal

Ingredients
  

Ingredients for the balsamic glaze sauce

Instructions
 

  • Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
    1 ½ – 2 lb. skirt steak, Sea salt and freshly ground black pepper
  • Melt the ghee in a skillet placed over a medium heat.
    1 tbsp. ghee
  • Add the shallots and cook until soft, about 3 minutes.
    2 tbsp. shallots
  • Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste.
    ¼ cup balsamic vinegar, 1 tbsp. honey, ¼ cup beef stock, Sea salt and freshly ground black pepper
  • Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
  • In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
    1 carrot, 1 bell pepper, ½ zucchini, 2 cloves of garlic, Cooking fat, 5 green onions
  • Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
    ½ tsp. dried oregano, ½ tsp. dried basil, Sea salt and freshly ground black pepper
  • Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
  • Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
  • Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.

Nutrition

Calories: 278kcalCarbohydrates: 11gProtein: 29gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 90mgSodium: 136mgPotassium: 698mgFiber: 2gSugar: 6gVitamin A: 3705IUVitamin C: 48mgCalcium: 64mgIron: 4mg
Keyword balsamic, roll, steak
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Orange Glazed Ham Recipe

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Honey-glazed ham can get a little too sticky-sweet once you’re not used to a lot of sugar all at once, so here’s a more savory variation to fill your table for Sunday dinner.

It’s not overwhelmingly sugary, especially since baking the ham with sage first gives it an underlying woodsy fragrance, and the cloves give you just a touch of spice to balance the flavor.

Orange Glazed Ham

In fact, there’s barely any “sweetener” at all in the whole dish. Most of the sweetness comes from oranges; you can add a little honey if you like or just leave the slightly tarter citrus flavor to shine through.

Or, if you’d rather, you can use tangerines in place of oranges; the flavor will be slightly sweeter without needing to use any additional honey.

The only caveat with this recipe is that it’s not quick since the ham takes a few hours to cook. You don’t have to be hovering over the stove the whole time, but you’ll want to be around to baste it periodically.

It’s probably better as a weekend project than an everyday dinner – but once you’re done, it’s a recipe that keeps on giving in the form of delicious leftovers.

Try some in a recipe like breakfast burritos or fall vegetable salad or just roll up a couple of slices as a snack; even if you’re not a big fan of regular ham, you just might decide you like it this way.

Orange Glazed Ham Recipe

SERVES: 10 PREP: 15 min COOK: 4 h

Ingredients

  • 8 to 10 lbs. ham, bone-in, skin on;
  • 8 to 10 fresh sage leaves, minced;
  • ¼ cup melted coconut oil;
  • 1 lb. carrots, peeled and chopped;
  • Sea salt and freshly ground black pepper;

Ingredients for the orange glaze

  • 2 oranges, seeded and sliced thinly;
  • 2 cups orange juice;
  • ½ cup honey; (optional)
  • 1 cup water;
  • ¼ tsp. ground cloves;
  • 2 cinnamon sticks;
  • 1 cup of hard ghee, cut into chunks;
Orange Glazed Ham Recipe Preparation

Preparation

  1. Preheat your oven to 300 F.
  2. Place the ham in a roasting pan, fatty side up.
  3. Score the skin of the ham with a sharp knife in a diamond pattern.
  4. Season the meat with sea salt and black pepper to taste.
  5. In a small bowl, combine the coconut oil and the minced sage.
  6. Rub the sage mixture all over the ham, making sure to get the mixture into all the slits.
  7. Place the ham in the oven and bake for 2 hours.
  8. Heat a saucepan over medium heat.
  9. Add all the ingredients for the orange glaze, season to taste, and cook for 30 to 40 minutes or until the liquid turns syrupy.
  10. Pour the glaze (including the fruit chunks) all over the ham and bake for another hour, basting the ham with the juices every 30 minutes.
  11. Scatter the carrots around the ham and coat them with the juice. Then cook the ham for another hour (for a 4-hour total cooking time), basting every 30 minutes again.

📖 Recipe

Orange Glazed Ham Recipe

Orange Glazed Ham Recipe

Add an irresistible flavor to your ham with this lightly spiced orange glaze.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 10 people
Calories 1207 kcal

Ingredients
  

Ingredients for the orange glaze

  • 2 oranges seeded and sliced thinly
  • 2 cups orange juice
  • ½ cup honey optional
  • 1 cup water
  • ¼ tsp. ground cloves
  • 2 cinnamon sticks
  • 1 cup of hard ghee cut into chunks

Instructions
 

  • Preheat your oven to 300 F.
  • Place the ham in a roasting pan, fatty side up.
    8 to 10 lbs. ham
  • Score the skin of the ham with a sharp knife in a diamond pattern.
  • Season the meat with sea salt and black pepper to taste.
    Sea salt and freshly ground black pepper
  • In a small bowl, combine the coconut oil and the minced sage.
    ¼ cup melted coconut oil, 8 to 10 fresh sage leaves
  • Rub the sage mixture all over the ham, making sure to get the mixture into all the slits.
  • Place the ham in the oven and bake for 2 hours.
  • Heat a saucepan over medium heat.
  • Add all the ingredients for the orange glaze, season to taste, and cook for 30 to 40 minutes or until the liquid turns syrupy.
    2 oranges, 2 cups orange juice, ½ cup honey, 1 cup water, ¼ tsp. ground cloves, 2 cinnamon sticks, 1 cup of hard ghee
  • Pour the glaze (including the fruit chunks) all over the ham and bake for another hour, basting the ham with the juices every 30 minutes.
  • Scatter the carrots around the ham and coat them with the juice. Then cook the ham for another hour (for a 4-hour total cooking time), basting every 30 minutes again.
    1 lb. carrots

Nutrition

Calories: 1207kcalCarbohydrates: 29gProtein: 80gFat: 84gSaturated Fat: 37gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gCholesterol: 271mgSodium: 4349mgPotassium: 1591mgFiber: 3gSugar: 23gVitamin A: 6622IUVitamin C: 100mgCalcium: 82mgIron: 4mg
Keyword glazed ham, orange
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Kansas City BBQ Wings Recipe

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Here’s an easy crowd-pleaser to add some flavor to a weekday dinner: oven-baked wings in a quick and simple barbecue sauce.

You can adjust the recipe to feed however many mouths you have (just add more chicken wings if you need them), and if you have any leftovers, just stash them in the fridge for the next time you get snacky.

Kansas City BBQ Wings

Unlike most commercial barbecue sauces, this one has no added sugar: you can even skip the honey if you don’t mind it a little less sweet. If you don’t have any homemade Worcestershire sauce handy, you can also substitute coconut aminos.

Coconut aminos are a Paleo-approved substitute for soy sauce; you can buy them at most major grocery stores (especially any place with a slightly health-food twist) or online.

There’s a ranch dressing recipe here (scroll down) if you’re looking to add some celery sticks in a ranch for the full “wing night” experience.

Or you could try something a little different by going with sweet potatoes (try them spicy or even bacon-enhanced) or a quick side salad to add some refreshing crunch without needing to make a batch of the ranch. Just make sure you’ve got plenty of napkins handy, and you’ll be all set for a quick and delicious dinner.

Kansas City BBQ Wings Recipe

Serves: 4 Prep: 15 min Cook: 25 min

Ingredients

  • 20 chicken wings;

Ingredients for the Kansas City BBQ sauce

  • 3 cups homemade ketchup;
  • 3 cloves garlic, minced;
  • ¼ cup apple cider vinegar;
  • ¼ cup honey; (optional)
  • 2 tbsp. homemade Worcestershire sauce;
  • 1½ tbsp. chili powder;
  • 1 tsp. smoked paprika;
  • ½ tsp. onion powder;
  • 1 tsp. cayenne pepper;
  • Sea salt and freshly ground black pepper;
Kansas City BBQ Wings Recipe Preparation

Preparation

  1. Preheat your oven to 425 F.
  2. In a bowl, combine all the ingredients for the Kansas City BBQ sauce and season to taste with salt and pepper.
  3. In a large bowl, combine the chicken wings with the BBQ sauce, and toss gently to coat.
  4. Place the chicken wings on a baking sheet and line them up in a single layer.
  5. Bake in the oven for 20 to 25 minutes. Serve warm.

📖 Recipe

Kansas City BBQ Wings Recipe

Kansas City BBQ Wings Recipe

Bring on the sticky fingers! A classic barbecue wing recipe goes Paleo.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 760 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 425 F.
    20 chicken wing
  • In a bowl, combine all the ingredients for the Kansas City BBQ sauce and season to taste with salt and pepper.
    3 cups homemade ketchup, 3 cloves garlic, ¼ cup apple cider vinegar, ¼ cup honey, 2 tbsp. homemade Worcestershire sauce, 1½ tbsp. chili powder, 1 tsp. smoked paprika, ½ tsp. onion powder, 1 tsp. cayenne pepper, Sea salt and freshly ground black pepper
  • In a large bowl, combine the chicken wings with the BBQ sauce, and toss gently to coat.
  • Place the chicken wings on a baking sheet and line them up in a single layer.
  • Bake in the oven for 20 to 25 minutes. Serve warm.

Nutrition

Calories: 760kcalCarbohydrates: 56gProtein: 47gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 185mgSodium: 1999mgPotassium: 1142mgFiber: 3gSugar: 41gVitamin A: 4051IUVitamin C: 13mgCalcium: 91mgIron: 5mg
Keyword BBQ, chicken wings, kansas style
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Strawberry Poppy Seed Salad Recipe

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Fed up with the same old oil-and-vinegar dressing? Or looking for a way to add some early-summer sweetness to your plate? Here’s your chance to make the most of strawberry season: a big pile of fresh fruit and vegetables topped off with a sweet-tangy poppy seed dressing.

Strawberry Poppy Seed Salad

Poppy seeds are best known for their starring role in muffins and bagels, but there’s no reason why they couldn’t be used in a Paleo recipe: there’s nothing bad about the seeds themselves.

In fact, once you get out of the pastry shop, they’re a traditional ingredient in all kinds of recipes from India, Southeast Asia, and Eastern Europe, not just dessert.

They’re also very nutritious: in just 1 tablespoon of poppy seeds, you’re getting a notable amount of fiber, vitamin B1 (thiamin), calcium, magnesium, phosphorus, copper, and manganese: not bad for the size!

Like most other nuts and seeds, poppy seeds contain some Omega-6 fats, but since you’re only using 1 tablespoon of poppy seeds in the entire dressing for flavor, you aren’t getting enough to make a difference.

To make this salad into a meal, I suggest adding some bacon (it adds a nice salty crunch), but you can just as easily use chicken instead or top it off with any other leftover meat.

It’s a great way to clean out the fridge without feeling like you’re eating leftovers or perk up a downer afternoon without straying into the candy aisle.

Strawberry Poppy Seed Salad Recipe

SERVES: 4 PREP: 15 min

Ingredients

  • 2 cups strawberries, chopped;
  • 8 strips bacon, cooked and crumbled;
  • ½ red onion, diced;
  • 1 bell pepper, chopped;
  • 6 cups chopped romaine lettuce;

Ingredients for the strawberry dressing

  • ⅓ cup strawberries, chopped;
  • 1 garlic clove;
  • ⅓ cup raw honey; (optional)
  • ⅓ cup white wine vinegar;
  • ½ cup olive oil;
  • 1 tablespoon poppy seeds;
  • Sea salt and freshly ground black pepper;
Strawberry Poppy Seed Salad Recipe Preparation

Preparation

  1. In a food processor, combine all the ingredients for the dressing and pulse until smooth.
  2. In a salad bowl, toss together the strawberries, bacon, red onion, and bell pepper.
  3. Pour the dressing over the salad and serve.

📖 Recipe

Strawberry Poppy Seed Salad Recipe

Strawberry Poppy Seed Salad Recipe

A crunchy, summery salad covered in a sweet and creamy poppy seed dressing.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 577 kcal

Ingredients
  

Ingredients for the strawberry dressing

Instructions
 

  • In a food processor, combine all the ingredients for the dressing and pulse until smooth.
    6 cups chopped romaine lettuce, ⅓ cup strawberries, 1 garlic clove, ⅓ cup raw honey, ⅓ cup white wine vinegar, ½ cup olive oil, 1 tablespoon poppy seeds, Sea salt and freshly ground black pepper
  • In a salad bowl, toss together the strawberries, bacon, red onion, and bell pepper.
    2 cups strawberries, 8 strips bacon, ½ red onion, 1 bell pepper
  • Pour the dressing over the salad and serve.

Nutrition

Calories: 577kcalCarbohydrates: 37gProtein: 8gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 29mgSodium: 303mgPotassium: 515mgFiber: 5gSugar: 30gVitamin A: 7099IUVitamin C: 92mgCalcium: 81mgIron: 2mg
Keyword poppy seeds, salad, strawberry
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Baked Greek Chicken Recipe

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Baked with Greek herbs, olives, and a creamy eggplant topping, this chicken is equal parts delicious comfort food and easy one-pot dinner. And if you can’t get enough, it’s also good as leftovers the next day, on top of some more salad greens, or maybe with a big bowl of soup.

Baked Greek Chicken

The recipe calls for some baba ghanoush, a creamy eggplant dip that tastes similar to hummus but isn’t made with legumes.

If you’re very lucky, you’ll be able to find a Paleo-friendly version of this in a store, but for most people, the homemade route is the only way to avoid a whole bunch of junk oils and added preservatives.

There’s a recipe for this right here; it’s not very difficult, but it does take some time, so if you’re in a hurry, you can skip it altogether.

Even if you do end up leaving out the baba ghanoush, though, the chicken has still loaded with flavor thanks to a simple but powerful Greek seasoning. You’ll even have the leftover seasoning to use on your next batch of chicken or baked fish.

Also, because it’s all herbs, it’s actually autoimmune-friendly as well as delicious. To modify the recipe for an autoimmune diet, just leave out the baba ghanouj, paprika, and cherry tomatoes: the dish will be a little different, but you’ll still get most of the flavor and all the convenience. Enjoy!

Baked Greek Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

  • 3 large chicken breasts, cut into large chunks;
  • Zest and juice of 1 lemon;
  • 1 tbsp. olive oil;
  • 1 red onion, cut into slices;
  • ⅓ cup pitted kalamata olives;
  • 2 tsp. Greek seasoning (instructions below);
  • 4 cloves garlic, peeled;
  • ½ cup baba ghanoush (optional);
  • 1 tsp. paprika;
  • 1 pint cherry tomatoes;
  • 1 tbsp. balsamic vinegar;
  • Baby spinach;
  • Sea salt and freshly ground black pepper;

Ingredients for the Greek seasoning

  • 1 ½ tsp. dried oregano;
  • 1 tsp. dried thyme;
  • ½ tsp. dried basil;
  • ½ tsp. dried marjoram;
  • ½ tsp. dried minced onion;
  • ¼ tsp. dried minced garlic;
Baked Greek Chicken Recipe Preparation

Preparation

  1. Preheat your oven to 450 F.
  2. Combine all the ingredients for the Greek seasoning in a small bowl.
  3. Coat the chicken on both sides with the Greek seasoning plus salt and pepper to taste.
  4. In a bowl, combine the lemon zest, olive oil, red onion, olives, and garlic, and toss to coat.
  5. Place the onion mixture in the bottom of a baking dish, and top with the chicken pieces.
  6. Spread the baba ghanoush over top of the chicken, drizzle with lemon juice, and top with a dash of paprika.
  7. Bake in the oven for 15 minutes; then add the tomatoes and drizzle with balsamic vinegar.
  8. Bake for another 15 minutes.
  9. Serve on a bed of baby spinach.

📖 Recipe

Baked Greek Chicken Recipe

Baked Greek Chicken Recipe

Dig into a bowl of this herb-seasoned chicken baked with olives, ripe tomatoes, and a creamy eggplant spread.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Greek
Servings 4 people
Calories 304 kcal

Ingredients
  

Ingredients for the Greek seasoning

Instructions
 

  • Preheat your oven to 450 F.
  • Combine all the ingredients for the Greek seasoning in a small bowl.
    1 ½ tsp. dried oregano, 1 tsp. dried thyme, ½ tsp. dried basil, ½ tsp. dried marjoram, ½ tsp. dried minced onion, ¼ tsp. dried minced garlic
  • Coat the chicken on both sides with the Greek seasoning plus salt and pepper to taste.
    3 large chicken breasts, 2 tsp. Greek seasoning, Sea salt and freshly ground black pepper
  • In a bowl, combine the lemon zest, olive oil, red onion, olives, and garlic, and toss to coat.
    Zest and juice of 1 lemon, 1 tbsp. olive oil, 1 red onion, ⅓ cup pitted kalamata olives, 4 cloves garlic
  • Place the onion mixture in the bottom of a baking dish, and top with the chicken pieces.
  • Spread the baba ghanoush over top of the chicken, drizzle with lemon juice, and top with a dash of paprika.
    ½ cup baba ghanoush, 1 tsp. paprika
  • Bake in the oven for 15 minutes then add the tomatoes and drizzle with balsamic vinegar.
    1 pint cherry tomatoes, 1 tbsp. balsamic vinegar
  • Bake for another 15 minutes.
  • Serve on a bed of baby spinach.
    Baby spinach

Nutrition

Calories: 304kcalCarbohydrates: 12gProtein: 38gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 391mgPotassium: 1023mgFiber: 4gSugar: 5gVitamin A: 1415IUVitamin C: 32mgCalcium: 120mgIron: 5mg
Keyword baked, chicken, greek
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Salmon with Tomato Pesto Recipe

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You’ve made pesto with basil – maybe even with asparagus. But have you ever tried it with tomatoes? It’s a new and different taste, but just give it a shot; you might like it!

Tomatoes have a delicious natural sweetness that fits perfectly with grilled salmon, and pesto is a very healthy way to get more high-quality fat into your diet, so whether you’re judging on taste or nutrition, it’s definitely a win.

Salmon with Tomato Pesto

There’s also another flavor champion in this recipe: the cedar plank. If you’ve never grilled with a wooden plank, you’re really missing out; it adds an incredible flavor and also slows down the cooking process, all but guaranteeing you perfectly tender, flaky fish.

Just remember to soak it for at least an hour before throwing it on the grill: your goal is to get smoke-flavored salmon, not salmon flambé. Leave the plank to soak right up until you’re ready to start cooking; you'll get the maximum smoky flavor that way.

If you don’t have one already, you can usually get a cedar plank fairly easily (and without breaking the bank) at most hardware or cooking stores.

In a pinch, you can leave it out altogether; just follow the directions as written, ignoring all the instructions about the plank. The fish will still be delicious; it just won't have quite the same woodsy, smoky overtones.

Whether or not there's any plank involved, grilling the pesto right on the fish adds a very rich flavor, perfectly topped with just a few raw tomatoes for contrast.

Try it with some asparagus or maybe a simple dish of sauteed spinach - and if you have any leftovers, it would make a unique and delicious addition to a frittata for breakfast the next day.

Salmon with Tomato Pesto Recipe

SERVES: 4 PREP: 15 min COOK: 15 min

Ingredients

  • 1 cedar grilling plank;
  • 4 salmon fillets, skin on;
  • 1 tbsp. bell pepper, chopped;
  • ½ cup dried tomatoes, roughly chopped;
  • 2 garlic cloves, minced;
  • 1 shallot, finely chopped;
  • 2 tbsp. fresh basil;
  • ½ cup cherry tomatoes, quartered;
  • 3 tbsp. olive oil;
  • Sea salt and freshly ground black pepper;
Salmon with Tomato Pesto Recipe Preparation

Preparation

  1. Soak the plank in water for 1 to 2 hours.
  2. Preheat your grill to medium-high heat for indirect cooking.
  3. In a food processor, combine the dried tomatoes, garlic, shallots, olive oil, basil, and season to taste with salt and pepper. Process until smooth.
  4. Season the salmon fillets to taste, and rub some tomato pesto over them.
  5. Place the plank over the heat until warm; then arrange the salmon on top.
  6. Reduce the heat to medium. Move the plank to indirect heat (where it isn't directly over the flame) and cook for 12 to 15 min.
  7. Serve the salmon with tomato pesto and cherry tomatoes on top.

📖 Recipe

Salmon with Tomato Pesto Recipe

Salmon with Tomato Pesto Recipe

Cook up a feast with a very special twist on pesto adding flavor to fresh salmon grilled on a cedar plank.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 388 kcal

Ingredients
  

Instructions
 

  • Soak the plank in water for 1 to 2 hours.
  • Preheat your grill to medium-high heat for indirect cooking.
  • In a food processor, combine the dried tomatoes, garlic, shallots, olive oil, basil, and season to taste with salt and pepper. Process until smooth.
    ½ cup dried tomatoes, 2 garlic cloves, 1 shallot, 2 tbsp. fresh basil, 3 tbsp. olive oil, Sea salt and freshly ground black pepper, 1 tbsp. bell pepper
  • Season the salmon fillets to taste, and rub some tomato pesto over them.
    4 salmon fillets
  • Place the plank over the heat until warm then arrange the salmon on top.
    1 cedar grilling plank
  • Reduce the heat to medium. Move the plank to indirect heat (where it isn’t directly over the flame) and cook for 12 to 15 min.
  • Serve the salmon with tomato pesto and cherry tomatoes on top.
    ½ cup cherry tomatoes

Nutrition

Calories: 388kcalCarbohydrates: 10gProtein: 36gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 94mgSodium: 93mgPotassium: 1402mgFiber: 2gSugar: 6gVitamin A: 785IUVitamin C: 17mgCalcium: 56mgIron: 3mg
Keyword pesto sauce, salmon, tomato
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Radish and Cucumber Salad Recipe

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Add some snap and a little extra color to your cucumbers with this fresh summer salad. Thin radish slices add a tasty crunch and green onions make it even sharper, but a creamy mayonnaise dressing keeps the bite from getting too out of hand.

You can also vary the radish-to-cucumber ratio to account for your own tastes: if that spicy, not-quite-bitter taste is a little strong for you, just cut down on the radishes until the other flavors are more prominent.

Radish and Cucumber Salad

As well as being tasty and versatile, this salad is also as simple as you could possibly ask for. It’s a great salad to make in advance for dinner, and then just chill in the fridge until you want it.

And if you have any leftovers, it’s just as good tossed in your lunchbox the next day (with some leftover chicken breast or hard-boiled eggs for protein).

It's the tail end of the first radish season right now, so if you haven't enjoyed the fresh crop, get them while you can!

Whether you're harvesting radishes grown in your own garden or picking them up at the market, these colorful bulbs are a great way to brighten up your greens and add a little extra flavor and bite.

Radish and Cucumber Salad Recipe

SERVES: 4 PREP: 15 min

Ingredients

  • 1 English cucumber, thinly sliced;
  • 2 bunches of radishes, thinly sliced;
  • 1 bunch green onion, chopped;
  • ½ cup homemade mayonnaise;
  • Sea salt and freshly ground black pepper;
Radish and Cucumber Salad Recipe Preparation

Preparation

  1. In a small bowl, combine the mayonnaise with some sea salt and freshly ground black pepper to taste.
  2. In a large bowl, combine the cucumber, radishes, and green onions
  3. Pour the mayonnaise on top and toss until everything is well coated.

📖 Recipe

Radish and Cucumber Salad Recipe

Radish and Cucumber Salad Recipe

Pep up a classic cucumber salad with thin-sliced radishes for extra color, texture, and flavor.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 203 kcal

Ingredients
  

Instructions
 

  • In a small bowl, combine the mayonnaise with some sea salt and freshly ground black pepper to taste.
    ½ cup homemade mayonnaise, Sea salt and freshly ground black pepper
  • In a large bowl, combine the cucumber, radishes, and green onions
    1 English cucumber, 2 bunches of radishes, 1 bunch green onion
  • Pour the mayonnaise on top and toss until everything is well coated.

Nutrition

Calories: 203kcalCarbohydrates: 3gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 181mgPotassium: 129mgFiber: 0.5gSugar: 2gVitamin A: 127IUVitamin C: 3mgCalcium: 17mgIron: 0.3mg
Keyword cucumber, radish, salad
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Tuscan Chicken Skillet Recipe

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Calling all tomato lovers! This easy weeknight dinner has it all: sun-dried and fire-roasted tomatoes to double up on that full-bodied, savory flavor.

Add the umami from the mushrooms and the time-honored combination of garlic and herbs, and you’ve got a surefire-winning recipe, all in just a few minutes of cooking time.

Tuscan Chicken Skillet

The tomato-based sauce is also perfect for the meat in this recipe: chicken tenderloins are extremely lean, so cooking them in rich sauce helps add flavor and prevent them from drying out. If you’ve never cooked with tenderloins before, they’re very easy to use.

They’re essentially like little miniature breasts: extremely versatile and easy to use in pretty much whatever you want to cook (if you’ve ever eaten chicken tenders at a restaurant, you were eating the tenderloin). In fact, there’s only one real difference between a breast and a tenderloin: the tenderloin is cheaper!

With just a few minutes of prep and cooking time, this recipe would be the perfect solution to a busy evening when you don’t have a lot of time to cook or wash up a huge pile of dishes.

And it makes great leftovers, too, even for breakfast (imagine a bowl of all those delicious tomatoes with a runny poached egg on top – yum!). Make a big pan, save some for later, and enjoy all the time you’re not spending in front of the stove.

Tuscan Chicken Skillet Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

  • 1 lb. chicken breast tenderloins;
  • 1 onion, diced;
  • 3 cloves garlic, minced;
  • 12 oz. mushrooms, sliced;
  • ½ cup sun-dried tomatoes, chopped;
  • 15 oz. fire-roasted diced tomatoes;
  • 1 tsp. oregano;
  • ½ tsp. thyme;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;
Tuscan Chicken Skillet Recipe Preparation

Preparation

  1. Melt some cooking fat in a large skillet placed over medium-high heat.
  2. Add the chicken and brown for 3 minutes on each side.
  3. Remove chicken and set aside on a plate.
  4. Add some more cooking fat to the skillet if necessary.
  5. Add the sliced mushrooms in a single layer and brown for a few minutes per side. Remove from the pan and set aside.
  6. Add the onion and cook until soft, about 4 minutes.
  7. Add the garlic and sun-dried tomatoes and sauté for 2 to 3 minutes.
  8. Stir in the diced tomatoes, oregano, thyme, and season with salt and pepper to taste.
  9. Transfer the chicken back to the pan.
  10. Cover and cook until the chicken is cooked through, about 10 to 12 minutes.
  11. Return the mushrooms to the pan, combine well, adjust the seasoning if needed, and serve.

📖 Recipe

Tuscan Chicken Skillet Recipe

Tuscan Chicken Skillet Recipe

A one-pan dinner recipe with a simple, savory Italian seasoning.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 237 kcal

Ingredients
  

Instructions
 

  • Melt some cooking fat in a large skillet placed over medium-high heat.
    Cooking fat
  • Add the chicken and brown for 3 minutes on each side.
    1 lb. chicken breast tenderloins
  • Remove chicken and set aside on a plate.
  • Add some more cooking fat to the skillet if necessary.
  • Add the sliced mushrooms in a single layer and brown for a few minutes per side. Remove from the pan and set aside.
    12 oz. mushrooms
  • Add the onion and cook until soft, about 4 minutes.
    1 onion
  • Add the garlic and sun-dried tomatoes and sauté for 2 to 3 minutes.
    3 cloves garlic, ½ cup sun-dried tomatoes
  • Stir in the diced tomatoes, oregano, thyme, and season with salt and pepper to taste.
    15 oz. fire-roasted diced tomatoes, 1 tsp. oregano, ½ tsp. thyme, Sea salt and freshly ground black pepper
  • Transfer the chicken back to the pan.
  • Cover and cook until the chicken is cooked through, about 10 to 12 minutes.
  • Return the mushrooms to the pan, combine well, adjust the seasoning if needed, and serve.

Nutrition

Calories: 237kcalCarbohydrates: 20gProtein: 30gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 329mgPotassium: 1300mgFiber: 6gSugar: 9gVitamin A: 630IUVitamin C: 12mgCalcium: 118mgIron: 13mg
Keyword chicken, skillet, tuscan-style
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Rosemary Ranch Chicken Kabobs Recipe

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If they’re getting herbal about their ranch, most people reach for dill or basil, but in this recipe, a touch of rosemary in the marinade adds a special flavor to the ranch dressing and makes it just a little more sophisticated. It’s an easy way to dress up a classic sauce for a party or just for your own enjoyment.

Toss it on some chicken, let everything marinate for a few minutes, and then just a few minutes of grill time are standing between you and a plate of kabobs so good you’ll be licking the skewers when you’re done.

Rosemary Ranch Chicken Kabobs

I’ve included a recipe for ranch dressing below, but if you already have a favorite, you can just use that instead and keep the rest of the directions as written.

Unfortunately, finding a store-bought ranch that isn’t full of junk is nearly impossible; you can look, but you’ll probably have to make your own if you want a Paleo-friendly version.

These kabobs would be perfect to throw on top of some Paleo pasta – or just slice up your favorite fresh vegetables and grill them along with the meat (why not try eggplant, zucchini, or mushroom caps?).

And don’t forget to grill up a few extra skewers for leftovers: ranch-coated chicken makes a great salad topping for lunch the day after your barbecue feast.

Rosemary Ranch Chicken Kabobs Recipe

SERVES: 4 PREP: 15 min + 30 min COOK: 12 min

Ingredients

  • 4 skinless, boneless chicken breasts cut into 1-inch pieces;
  • ½ cup olive oil;
  • ½ cup homemade ranch dressing (directions below);
  • 2 tbsp. coconut aminos;
  • 1 tbsp. fresh rosemary, minced;
  • 1 tsp. fresh lemon juice;
  • 1 tsp. balsamic vinegar;
  • Sea salt and freshly ground black pepper;
  • Wood skewers;

Ingredients for the ranch dressing

  • ½ cup homemade mayonnaise;
  • ½ cup coconut milk;
  • ½ tsp. onion powder;
  • 1 garlic clove, minced;
  • 1 tsp. fresh dill, minced;
  • Salt and freshly ground pepper, to taste;
Rosemary Ranch Chicken Kabobs Recipe Preparation

Preparation

  1. In a bowl, whisk all the ingredients for the ranch dressing together until well combined and season to taste with salt and pepper.
  2. In a large bowl, combine together the olive oil, ranch dressing, coconut aminos, rosemary, lemon juice, and balsamic vinegar, and season with salt and pepper to taste.
  3. Add the chicken to the bowl, and stir until well coated.
  4. Place the bowl in the refrigerator and let it sit for at least 30 minutes.
  5. Preheat your grill to medium-high heat.
  6. Thread the chicken cubes onto the skewers.
  7. Grill the skewers on each side until the chicken is cooked through, about 10 to 12 minutes total.
  8. Serve warm.

📖 Recipe

Rosemary Ranch Chicken Kabobs Recipe

Rosemary Ranch Chicken Kabobs Recipe

Throw something extra-delicious on the grill with these easy chicken kabobs flavored with a special ranch dressing.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 786 kcal

Ingredients
  

Ingredients for the ranch dressing

Instructions
 

  • In a bowl, whisk all the ingredients for the ranch dressing together until well combined and season to taste with salt and pepper.
    ½ cup homemade mayonnaise, ½ cup coconut milk, ½ tsp. onion powder, 1 garlic clove, 1 tsp. fresh dill, Sea salt and freshly ground black pepper
  • In a large bowl, combine together the olive oil, ranch dressing, coconut aminos, rosemary, lemon juice, and balsamic vinegar, and season with salt and pepper to taste.
    ½ cup olive oil, ½ cup homemade ranch dressing, 2 tbsp. coconut aminos, 1 tbsp. fresh rosemary, 1 tsp. fresh lemon juice, 1 tsp. balsamic vinegar, Salt and freshly ground pepper
  • Add the chicken to the bowl, and stir until well coated.
    4 skinless
  • Place the bowl in the refrigerator and let it sit for at least 30 minutes.
  • Preheat your grill to medium-high heat.
  • Thread the chicken cubes onto the skewers.
    Wood skewers
  • Grill the skewers on each side until the chicken is cooked through, about 10 to 12 minutes total.
  • Serve warm.

Nutrition

Calories: 786kcalCarbohydrates: 6gProtein: 26gFat: 73gSaturated Fat: 16gPolyunsaturated Fat: 24gMonounsaturated Fat: 29gTrans Fat: 0.1gCholesterol: 137mgSodium: 746mgPotassium: 439mgFiber: 1gSugar: 2gVitamin A: 274IUVitamin C: 3mgCalcium: 47mgIron: 3mg
Keyword chicken, kabobs, ranch, rosemary
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Texas-Style Pork Ribs Recipe

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Started in the oven and finished on the grill, these ribs come out perfectly tender and sporting an irresistible charred crust, all without chaining you to the barbecue for hours on end.

Refrigerating them with a mouth-kicking spice rub does a lot of the flavor work for you in advance, and adding more sauce while the ribs are on the grill adds even more while also keeping the meat perfectly tender: the cooking time is a little long, but the results are absolutely worth it.

Texas-Style Pork Ribs

If you like your sauce a little thinner, you can always add more water – and if you have any leftovers, don’t throw them out!

You’ll always need barbecue sauce for another recipe down the line; just stash it in the fridge or even freeze it in an ice cube tray so you can pop out exactly as much as you need.

Since it does take a while to marinate, this would be a good recipe to start on Friday evening for a leisurely Saturday dinner.

Rub down the ribs and stick them in the fridge to marinate after dinner on Friday or early Saturday morning; then take them out to cook mid-afternoon.

Plate up a pile of ribs, add a vegetable side, and wash everything down with a cold glass of Paleo lemonade: barbecue season just doesn’t get better than that.

Texas-Style Pork Ribs Recipe

SERVES: 4 PREP: 30 min + 8 h COOK: 5 h

Ingredients

  • 4 lbs pork spare ribs;
  • 3 tbsp. paprika;
  • 1 tsp. cayenne pepper (optional: extra for seasoning)
  • 2 tbsp. garlic powder;
  • ½ cup chopped onions;
  • 2 garlic cloves, minced;
  • 2 cups homemade ketchup;
  • ½ cup hot water;
  • 1 tbsp. chili powder;
  • 4 tbsp. raw honey; (optional or to taste)
  • Sea salt and freshly ground black pepper;
Texas-Style Pork Ribs Recipe Preparation

Preparation

  1. In a medium bowl, stir together the paprika, 1 tsp. of the cayenne pepper and the garlic powder. Generously season with sea salt and black pepper.
  2. Coat the ribs liberally with the spice mixture. Refrigerate for at least 8 hours.
  3. Preheat your oven to 275 F, and bake, uncovered, for 3 to 4 hours or until the ribs are tender.
  4. Add some cooking fat to a saucepan placed over medium heat.
  5. Cook the onion and the garlic until lightly browned.
  6. Stir in the ketchup, and cook for 5 more minutes, stirring constantly.
  7. Add in the water, honey, and chili powder, and season to taste with cayenne pepper, salt, and pepper. Reduce the heat to low, and let it simmer for 30 minutes.
  8. Preheat your grill to medium-low heat.
  9. Grill the ribs for 20 minutes, turning occasionally.
  10. Baste ribs with the sauce during the last 10 minutes of grilling.
  11. Serve warm with the remaining sauce.

📖 Recipe

Texas-Style Pork Ribs Recipe

Texas-Style Pork Ribs Recipe

It wouldn't be summertime without at least one plate piled high with barbecue ribs!
5 from 1 vote
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Prep Time 8 hours 30 minutes
Cook Time 5 hours
Total Time 13 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 1503 kcal

Ingredients
  

Instructions
 

  • In a medium bowl, stir together the paprika, 1 tsp. of the cayenne pepper and the garlic powder. Generously season with sea salt and black pepper.
    3 tbsp. paprika, 1 tsp. cayenne pepper, 2 tbsp. garlic powder, Sea salt and freshly ground black pepper
  • Coat the ribs liberally with the spice mixture. Refrigerate for at least 8 hours.
  • Preheat your oven to 275 F, and bake, uncovered, for 3 to 4 hours or until the ribs are tender.
  • Add some cooking fat to a saucepan placed over medium heat.
  • Cook the onion and the garlic until lightly browned.
    ½ cup chopped onions, 2 garlic cloves
  • Stir in the ketchup, and cook for 5 more minutes, stirring constantly.
    2 cups homemade ketchup
  • Add in the water, honey, and chili powder, and season to taste with cayenne pepper, salt, and pepper. Reduce the heat to low, and let it simmer for 30 minutes.
    ½ cup hot water, 4 tbsp. raw honey, 1 tbsp. chili powder
  • Preheat your grill to medium-low heat.
  • Grill the ribs for 20 minutes, turning occasionally.
    4 lbs pork spare ribs
  • Baste ribs with the sauce during the last 10 minutes of grilling.
  • Serve warm with the remaining sauce.

Nutrition

Calories: 1503kcalCarbohydrates: 61gProtein: 75gFat: 109gSaturated Fat: 35gPolyunsaturated Fat: 19gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 363mgSodium: 1532mgPotassium: 1916mgFiber: 7gSugar: 40gVitamin A: 7684IUVitamin C: 8mgCalcium: 140mgIron: 8mg
Keyword pork, ribs, texas style
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Texas-style Beef Brisket Recipe

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Brisket isn’t the easiest cut of meat to approach but done right; it pays you back with a delicious, budget-friendly dinner. The trick is managing all the cartilage and connective tissue, which can easily turn tough and gristly if it’s undercooked.

That’s actually a great health benefit – it provides some of the same gut-healing proteins that you’ll get from bone broth – but it can make brisket something of a challenge to cook.

Texas-style Beef Brisket

In this recipe, you’ll manage that first by turning down the heat and leaving the meat in the oven until it’s perfectly tender: this gives all the connective tissue time to melt into fall-apart-tender mouthfuls of perfectly seasoned meat.

The time this takes will depend on the weight and thickness of your brisket – just check frequently and resist the urge to pull it out before it’s done!

Serve your brisket with mashed potatoes if you’re feeling traditional, or maybe a hot bowl of tomato soup. And because it’s delicious cold as well as hot, brisket is a perfect recipe to make extras, so you can bring them for lunch the day after.

The generous amount of brisket in this recipe should give you plenty for dinner and leftovers, too: it’s a perfect way to keep everyone fed even on a tight budget.

Texas-style Beef Brisket Recipe

SERVES: 6  PREP: 15 min + 4 h  COOK: 4 h

Ingredients

  • 6 to 8 lbs. brisket, untrimmed;
  • 3 tbsp. chili powder;
  • 1 tbsp. allspice, ground;
  • 1 tbsp. celery seeds;
  • 1 tbsp. coriander seeds, ground;
  • 1 tbsp. garlic powder;
  • 1 tbsp. mustard seeds, ground;
  • 1 tbsp. dried oregano;
  • 1 tbsp. smoked paprika;
  • 1 cup beef stock;
  • Sea salt and freshly ground black pepper;
Texas-style Beef Brisket Recipe Preparation

Preparation

  1. Combine together the chili powder, allspice, celery seeds, coriander, garlic powder, mustard seeds, oregano, and smoked paprika, and season to taste with salt and pepper.
  2. Rub the entire brisket with the spice rub, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or up to 24 h.
  3. Preheat your oven to 350 F.
  4. Place the brisket in a roasting pan and roast, uncovered, for 1 hour.
  5. Add the beef stock to the roasting pan. Cover tightly and lower the heat to 300 F.
  6. Cook for another 2 to 3 hours or until fork tender.
  7. Once cooked, slice the meat thinly across the grain and serve.

📖 Recipe

Texas-style Beef Brisket Recipe

Texas-style Beef Brisket Recipe

Rubbed in a savory spice blend and roasted until it’s tender, this brisket is simple and hearty Paleo dinner with a wonderful taste.
5 from 1 vote
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Prep Time 4 hours 15 minutes
Cook Time 4 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 787 kcal

Ingredients
  

Instructions
 

  • Combine together the chili powder, allspice, celery seeds, coriander, garlic powder, mustard seeds, oregano, smoked paprika, and season to taste with salt and pepper.
    3 tbsp. chili powder, 1 tbsp. allspice, 1 tbsp. celery seeds, 1 tbsp. coriander seeds, 1 tbsp. garlic powder, 1 tbsp. mustard seeds, 1 tbsp. dried oregano, 1 tbsp. smoked paprika, Sea salt and freshly ground black pepper
  • Rub the entire brisket with the spice rub, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or up to 24 h.
    6 to 8 lbs. brisket
  • Preheat your oven to 350 F.
  • Place the brisket in a roasting pan and roast, uncovered, for 1 hour.
  • Add the beef stock to the roasting pan. Cover tightly and lower the heat to 300 F.
    1 cup beef stock
  • Cook for another 2 to 3 hours or until fork tender.
  • Once cooked, slice the meat thinly across the grain and serve.

Nutrition

Calories: 787kcalCarbohydrates: 14gProtein: 98gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 281mgSodium: 570mgPotassium: 1941mgFiber: 7gSugar: 1gVitamin A: 3462IUVitamin C: 2mgCalcium: 181mgIron: 14mg
Keyword Beef, brisket, texas style
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Brisket Chili Recipe

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Got some leftover brisket? Give it a whole new life as a chunky, hearty chili to gobble down right now, freeze for later, or both.

Brisket Chili

If you don’t have any leftovers, you can still get in on the action: just toss some raw brisket into a slow cooker with all the other ingredients and cook on low for about 8 hours.

And in fact, it doesn’t even have to be brisket; you can throw in any other kind of leftover meat that’s lying around the fridge – chili is just fantastic like that.

The ancho chili powder in this recipe gives it a mild, slightly smoky heat – you can substitute chili powder, but the flavor will be a little different (depending on what kind of chilis went into your particular chili powder).

And adding just a dash of balsamic vinegar at the end picks up the flavors and really adds depth to the recipe – it might be technical “leftovers,” but it doesn’t feel like something you have to eat just because it’s there.

This chili is already a delivery vehicle for a hefty pile of vegetables, but you’ll probably want a side dish to go with it anyway – why not try some spicy sweet potatoes (Bonus: dip the sweet potato wedges in your chili for extra flavor) or smoky roasted cauliflower with bacon?

And if you don’t eat it all right away, just freeze individual servings for healthy, homemade convenience meals, so you can pull it out when you need something delicious and comforting without a lot of fuss.

Brisket Chili Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

  • 1 lb. leftover brisket, cut into small cubes;
  • 2 large yellow onions, chopped;
  • 1 green bell pepper, diced;
  • 1 cup carrots, finely diced;
  • 4 large cloves garlic, minced;
  • 3 tbsp. ancho chile powder;
  • 1 tbsp. dried oregano;
  • 1 tbsp. ground cumin;
  • ¼ tsp. cayenne pepper;
  • 28 oz. can diced tomatoes;
  • 6 oz. tomato paste;
  • Dash balsamic vinegar;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;
Brisket Chili Recipe Preparation

Preparation

  1. Heat some cooking fat in a large saucepan placed over medium heat.
  2. Add the onions and garlic and cook until soft and fragrant, about 6 minutes.
  3. Add the carrots and bell peppers and cook for another 6 minutes.
  4. Add the chile powder, oregano, cumin, and cayenne. Season to taste with salt and pepper and cook for 1 to 2 minutes.
  5. Stir in the tomatoes and the tomato paste.
  6. Add the brisket cubes and bring them to a boil.
  7. Reduce the heat to low. Simmer, covered, until the brisket is tender and the sauce is flavorful about 30 minutes.
  8. Season again to taste with salt and pepper, and add the vinegar.
  9. Serve warm.

📖 Recipe

Brisket Chili Recipe

Brisket Chili Recipe

A creative and delicious way to use some leftover brisket (or any other meat you have lying around).
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 people
Calories 356 kcal

Ingredients
  

Instructions
 

  • Heat some cooking fat in a large saucepan placed over medium heat.
    Cooking fat
  • Add the onions and garlic and cook until soft and fragrant, about 6 minutes.
    2 large yellow onions, 4 large cloves garlic
  • Add the carrots and bell peppers and cook for another 6 minutes.
    1 cup carrots, 1 green bell pepper
  • Add the chile powder, oregano, cumin, and cayenne. Season to taste with salt and pepper and cook for 1 to 2 minutes.
    3 tbsp. ancho chile powder, 1 tbsp. dried oregano, 1 tbsp. ground cumin, ¼ tsp. cayenne pepper, Sea salt and freshly ground black pepper
  • Stir in the tomatoes and the tomato paste.
    6 oz. tomato paste, 28 oz. can diced tomatoes
  • Add the brisket cubes and bring them to a boil.
    1 lb. leftover brisket
  • Reduce the heat to low. Simmer, covered, until the brisket is tender and the sauce is flavorful about 30 minutes.
  • Season again to taste with salt and pepper, and add the vinegar.
    Dash balsamic vinegar
  • Serve warm.

Nutrition

Calories: 356kcalCarbohydrates: 37gProtein: 31gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 949mgPotassium: 1361mgFiber: 12gSugar: 15gVitamin A: 9491IUVitamin C: 43mgCalcium: 242mgIron: 11mg
Keyword brisket, chili
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Mayonnaise, Revisited Recipe

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We've already touched on mayonnaise, but we also realized that mayo is so versatile and delicious that it's worth revisiting and reiterating how simple it can be to prepare at home.

Add to that the fact that healthy store-bought mayonnaise is not something that exists at the moment; all of them are prepared with oils that are very high in polyunsaturated fat.

Mayonnaise

Making mayonnaise doesn't have to turn into an endurance test of your whisking abilities, thanks to the help of common kitchen tools. 

Making mayonnaise by hand with only your arm, a bowl, and a whisk can certainly impress a few and makes for less cleaning, but it can frankly be exhausting and very frustrating if the mayonnaise ends up breaking.

Using either a blender, food processor, or handheld immersion blender is the easiest way to whip up a perfect mayonnaise every time. We like to use an immersion blender with the whisk attachment, but any tool you have that'll let you blend all the ingredients while you slowly pour in the oil will do.

Note: This mayonnaise is prepared with raw egg yolks, so it is to be avoided if the higher risk of contracting a food-borne illness is not a risk you're ready to take.  Definitely make sure to keep your homemade mayonnaise refrigerated.

Choosing the oil right

Mayonnaise is made primarily of oil, so choosing the right oil is, of course, very important. We like to use either only light olive oil or a combination of light olive oil with another oil like macadamia oil, avocado oil, melted lard, or melted ghee.

Mayonnaise is probably the only occasion where we'll use light olive oil instead of a higher quality extra-virgin olive oil, which would taste too strong for a mayonnaise.

It's also important to use a greater amount of oil that stays liquid even when placed in the refrigerator to prevent your mayonnaise from becoming as hard as a rock.

So, for example, if using lard or ghee, a good proportion would be to use ¼ of the lard or ghee to ¾ of olive oil.

Fixing a broken mayonnaise

A mayonnaise becomes broken if the oil is incorporated too fast with the mixture of eggs and becomes liquid and lumpy.

Fortunately, though, fixing a broken mayonnaise is not as complicated as it may seem. Simply take out a new bowl, add in egg yolk and 1 teaspoon of fresh lemon juice, and then slowly whisk or blend in your broken mayonnaise.

Flavor ideas

Mayonnaise can be augmented with quite an array of flavors to become an aioli, tartar sauce, Caesar dressing, ranch dressing, or pretty much whatever you'd like.

Here are a few ingredients you can play around with to create an almost unlimited variation of mayonnaise flavors: black pepper, sun-dried tomatoes, roasted red peppers, horseradish, garlic, dill, chili pepper flakes, chives, basil, ...

Mayonnaise Recipe

Yields: 1 ¼ cups Prep: 15 min

Ingredients

  • 2 egg yolks;
  • 1 cup of your chosen oil (e.g 1 cup of light olive oil);
  • 1 teaspoon Dijon or homemade mustard;
  • 4 teaspoon fresh lemon juice;
  • 1 pinch of salt;
Mayonnaise Recipe Preparation

Preparation

  1. Place the egg yolks, 1 teaspoon of lemon juice, the mustard, and the pinch of salt in a bowl or in the bowl of your food processor or blender.
  2. Start whisking/blending everything together, and then start slowly drizzling the oil in.
  3. Continue pouring in the oil slowly but steadily. An emulsion will eventually start to form, and you'll be able to pour in the oil more quickly.
  4. Using a blender, immersion blender, or food processor makes it very easy, but if you decide to whisk it by hand, you'll have to whisk quite vigorously for the whole process to prevent the mayonnaise from separating.
  5. Your mayonnaise should be quite thick when all the oil is incorporated, and you can then add the remaining lemon juice and blend it in with the mayonnaise.
  6. Enjoy and refrigerate the leftovers!

Here's a simple chicken salad we prepared with this batch of mayonnaise. We simply used some leftover cooked chicken that we shredded by hand with some diced celery, diced onions, snipped chives, as well as some paprika, salt, and pepper:

📖 Recipe

Mayonnaise Recipe

Mayonnaise Recipe

Mayonnaise is so popular, tasty and versatile that we can't avoid to revisit how simple it is to prepare at home with healthy ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 33 kcal

Ingredients
  

  • 2 egg yolks
  • 1 cup of your chosen oil e.g 1 cup of light olive oil
  • 1 teaspoon Dijon or homemade mustard
  • 4 teaspoon fresh lemon juice
  • 1 pinch of salt

Instructions
 

  • Place the egg yolks, 1 teaspoon of lemon juice, the mustard, and the pinch of salt in a bowl or in the bowl of your food processor or blender.
    2 egg yolks, 1 tsp Dijon or homemade mustard, 4 tsp fresh lemon juice, 1 pinch of salt
  • Start whisking/blending everything together, and then start slowly drizzling the oil in.
    1 cup of your chosen oil
  • Continue pouring in the oil slowly but steadily. An emulsion will eventually start to form, and you’ll be able to pour in the oil more quickly.
  • Using a blender, immersion blender, or food processor makes it very easy, but if you decide to whisk it by hand, you’ll have to whisk quite vigorously for the whole process to prevent the mayonnaise from separating.
  • Your mayonnaise should be quite thick when all the oil is incorporated, and you can then add the remaining lemon juice and blend it in with the mayonnaise.
  • Enjoy and refrigerate the leftovers!

Nutrition

Calories: 33kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 97mgSodium: 20mgPotassium: 15mgFiber: 0.01gSugar: 0.4gVitamin A: 130IUVitamin C: 2mgCalcium: 12mgIron: 0.3mg
Keyword mayonnaise
Tried this recipe?Let us know how it was!

Coconut Lime Chicken Soup Recipe

by 1 Comment

Here’s a flavor-packed way to perk up any leftover chicken hanging around the fridge: give it new life with a creamy coconut milk base, a blend of spicy Thai seasonings, and plenty of lime juice for extra zing.

It only takes a few minutes, so it’s perfect for busy nights when you don’t really want leftovers but still need something to keep you going.

Coconut Lime Chicken Soup

To make the seasoning, you’ve got two options. Some stores carry pre-mixed Thai seasoning; this is more convenient, but it’s also more expensive.

If you’re willing to spend a few extra minutes or can’t find any Thai seasoning otherwise, I’ve also listed ingredients to make your own blend – it’s not complicated, just an extra step.

This soup is also an easy way to hide some vegetables if you are (or if you’re cooking for) a vegetable hater. There’s even broccoli in it, but when it’s shredded and mixed with the rest of the soup, it doesn’t really feel like eating a bunch of “roughage.”

If you don’t have a food processor or box grater, or any other way to shred the vegetables, you can always make the soup with bigger chunks; it’ll just take longer to cook (test it by trying out a piece of vegetable; it should be tender but not mushy).

Serve your soup with pad Thai (or anything else that sounds good), and enjoy!

Coconut Lime Chicken Soup Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

  • 2 lbs. cooked chicken, cut into pieces;
  • 15 oz. coconut milk; (1 can + a few tablespoons)
  • 3 cups chicken broth;
  • ¼ cup lime juice;
  • 3 medium carrots, shredded;
  • 1 cup broccoli, shredded;
  • 1 cup rutabaga, shredded;
  • 2 tsp. Thai seasoning; (instructions below)
  • 1 lime cut into wedges;
  • Sea salt and freshly ground black pepper;

Ingredients for the Thai seasoning

  • ½ tsp. curry powder;
  • ¼ tsp. cinnamon;
  • ¼ tsp. ginger;
  • ¼ tsp. chili powder;
  • ¼ tsp. paprika;
  • ¼ tsp. salt;
Coconut Lime Chicken Soup Recipe Preparation

Preparation

  1. Combine the chicken broth, coconut milk, lime juice, Thai seasoning, shredded vegetables, and chicken pieces in a large saucepan. Season to taste with salt and pepper.
  2. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 15 minutes or until the vegetables are getting slightly tender.
  3. Serve warm with lime wedges.

📖 Recipe

Coconut Lime Chicken Soup Recipe

Coconut Lime Chicken Soup Recipe

A bold, full-flavored soup that goes from fridge to table in just a few minutes.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 1115 kcal

Ingredients
  

Instructions
 

  • Combine the chicken broth, coconut milk, lime juice, Thai seasoning, shredded vegetables, and chicken pieces in a large saucepan. Season to taste with salt and pepper.
    2 lbs. cooked chicken, 15 oz. coconut milk, 3 cups chicken broth, ¼ cup lime juice, 3 medium carrots, 1 cup broccoli, 1 cup rutabaga, Sea salt and freshly ground black pepper, ½ tsp. curry powder, ¼ tsp. cinnamon, ¼ tsp. ginger, ¼ tsp. chili powder, ¼ tsp. paprika, ¼ tsp. salt, 2 tsp. Thai seasoning
  • Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 15 minutes or until the vegetables are getting slightly tender.
  • Serve warm with lime wedges.
    1 lime cut into wedges

Nutrition

Calories: 1115kcalCarbohydrates: 48gProtein: 90gFat: 63gSaturated Fat: 30gPolyunsaturated Fat: 12gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 193mgSodium: 42719mgPotassium: 1684mgFiber: 4gSugar: 36gVitamin A: 8147IUVitamin C: 44mgCalcium: 431mgIron: 9mg
Keyword chicken, coconut, lime
Tried this recipe?Let us know how it was!

Vietnamese Beef Stew Recipe

by Leave a Comment

Is there anything a good tomato broth can’t do? It’s great in classic Italian-seasoned recipes, but it works just as well with this Vietnamese take on a comfort-food staple featuring spicy seasonings and savory bites of beef and squash.

Marinating the beef in spices and coconut aminos before it hits the stew pan lets the flavor sink all the way in, and the savory-sweet flavor of carrots and butternut squash makes it hearty and filling.

Vietnamese Beef Stew

The recipe calls for “banana shallots” – that’s not a typo; banana shallots are actually a particular type of shallot. They’re the biggest ones, so using them makes your prep time faster since you don’t have to peel so many individual little bulbs to get the same quantity of edible food.

This stew does take a while to cook, but it’s very low-maintenance; all you really have to do is check it once to put the squash in.

It would be a tasty recipe to make on the weekend to give yourself some leftovers for lunch on Monday (or to put in a frittata for breakfast: Vietnamese baked eggs also sound pretty good!).

Vietnamese Beef Stew Recipe

SERVES: 4 PREP: 20 min + 1 h COOK: 2 h

Ingredients

  • 2 lbs. beef shin, cut into cubes
  • 4 banana shallots, peeled and roughly chopped
  • 2 green chilies, finely chopped
  • 4 large tomatoes, chopped
  • 1 lb butternut squash, peeled and cubed
  • 4 carrots, peeled and chopped
  • 2 tbsp. tomato paste
  • 1 cinnamon stick
  • 1 star anise
  • 2 cups beef stock
  • Cooking fat

Vietnamese-style Marinade

  • 1 tsp. Chinese five-spice powder
  • 1 tsp. ground pepper
  • 2 lemongrass stalks, finely chopped
  • 3 large garlic cloves, minced
  • 2 tbsp. coconut aminos
  • 1 tbsp. raw honey (optional)
Vietnamese Beef Stew Recipe Preparation

Preparation

  1. Combine all the ingredients for the marinade in a marinating pot, add the beef, and stir until everything is well coated.
  2. Marinate for an hour or more.
  3. Preheat the oven to 325 F.
  4. Melt some cooking fat in an oven-safe casserole placed over medium-high heat.
  5. Brown all the beef cubes.
  6. Lower the heat to medium, add the shallots and chilies and cook for 2 to 3 minutes.
  7. Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, and beef stock.
  8. Cover the casserole and place it in the oven.
  9. Cook for an hour; then add the butternut squash and stir.
  10. Return to the oven and cook for another 45 minutes.

📖 Recipe

Vietnamese Beef Stew Recipe

Vietnamese Beef Stew Recipe

Try an international take on beef stew with this Vietnamese-inspired recipe featuring a tender meat and squash in a spicy seasoning blend.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 2 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Vietnamese
Servings 4
Calories 733 kcal

Ingredients
  

  • 2 lbs. beef shin cut into cubes
  • 4 banana shallots peeled and roughly chopped
  • 2 green chilies finely chopped
  • 4 large tomatoes chopped
  • 1 lb butternut squash peeled and cubed
  • 4 carrots peeled and chopped
  • 2 tbsp. tomato paste
  • 1 cinnamon stick
  • 1 star anise
  • 2 cups beef stock
  • Cooking fat

Vietnamese-style Marinade

Instructions
 

  • Combine all the ingredients for the marinade in a marinating pot, add the beef, and stir until everything is well coated.
    1 tsp. Chinese five-spice powder, 1 tsp. ground pepper, 2 lemongrass stalks, 3 large garlic cloves, 2 tbsp. coconut aminos, 1 tbsp. raw honey
  • Marinate for an hour or more.
  • Preheat the oven to 325 F.
  • Melt some cooking fat in an oven-safe casserole placed over medium-high heat.
    Cooking fat
  • Brown all the beef cubes.
    2 lbs. beef shin
  • Lower the heat to medium, add the shallots and chilies and cook for 2 to 3 minutes.
    4 banana shallots, 2 green chilies
  • Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, and beef stock.
    4 carrots, 2 tbsp. tomato paste, 1 cinnamon stick, 1 star anise, 2 cups beef stock, 4 large tomatoes
  • Cover the casserole and place it in the oven.
  • Cook for an hour; then add the butternut squash and stir.
    1 lb butternut squash
  • Return to the oven and cook for another 45 minutes.

Nutrition

Calories: 733kcalCarbohydrates: 36gProtein: 45gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 161mgSodium: 713mgPotassium: 1778mgFiber: 7gSugar: 14gVitamin A: 14586IUVitamin C: 48mgCalcium: 162mgIron: 7mg
Keyword beef stew, vietnamese-style
Tried this recipe?Let us know how it was!

Skirt Steaks With Fresh Mango Salsa Recipe

by Leave a Comment

Juicy grilled steak is even better with some extra heat from chili powder, paprika, and coffee – if you’ve never tried a coffee rub on your steaks before, now’s the perfect time to give it a shot.

It’s a grilling favorite for a reason: the coffee adds an extra depth that goes perfectly with the spicier chili flavor. (On the other hand, if you’re sensitive to caffeine or just don’t like coffee, it’s also fine to leave the coffee out.)

Skirt Steaks With Fresh Mango Salsa

Whether you make the rub with coffee or without, don’t forget the salsa. Mango and peppers are a great crunchy-sweet combo, and the extra jalapeño is sure to please the spice-lovers.

Served over the steak, it’s a beautiful contrast: the color alone will set your mouth watering, and when you bite in, it tastes as good as it looks.

If you’re cooking for company, this is a very impressive patio grilling recipe – and you can even cheat a little by making extras and then saving them to eat the next day over salad greens or chopped up in an omelet. But you’d better make a lot of extras if you want leftovers; this is one of those recipes that tend to disappear fast!

Skirt Steaks With Fresh Mango Salsa Recipe

SERVES: 4 PREP: 20 min COOK: 10 min

Ingredients

  • 2 x 1 ½ lb. skirt steaks;
  • 2 tbsp. chili powder;
  • 1 tbsp. ground coffee; (optional)
  • ½ tbsp. paprika;
  • zest of 1 lime;
  • Sea salt and freshly ground black pepper to taste;

Ingredients for the fresh mango salsa

  • 3 mangoes, diced;
  • 1 bell pepper, diced;
  • ½ red onion, diced;
  • 1 jalapeño pepper, seeded and minced;
  • ¼ cup lime juice;
  • ¼ cup packed cilantro leaves, chopped;
  • Sea salt and freshly ground black pepper;
Skirt Steaks With Fresh Mango Salsa Recipe Preparation

Preparation

  1. Preheat your grill to high.
  2. Mix the chili powder, ground coffee, paprika, lime zest, sea salt, and black pepper in a bowl.
  3. Rub the steaks with the coffee mixture and let rest for 20 minutes.
  4. In a large bowl, combine all the ingredients for the mango salsa, and chill.
  5. Grill the steaks on the preheated grill for 5 to 6 minutes per side or until they reach your desired doneness.
  6. Let the steaks rest for about 5 minutes, and slice.
  7. Serve the sliced steak with the mango salsa.

📖 Recipe

Skirt Steaks With Fresh Mango Salsa Recipe

Skirt Steaks With Fresh Mango Salsa Recipe

Steaks grilled with a spicy coffee rub and topped with a sweet fresh salsa.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 373 kcal

Ingredients
  

Instructions
 

  • Preheat your grill to high.
  • Mix the chili powder, ground coffee, paprika, lime zest, sea salt, and black pepper in a bowl.
    2 tbsp. chili powder, 1 tbsp. ground coffee, ½ tbsp. paprika, zest of 1 lime, Sea salt and freshly ground black pepper to taste
  • Rub the steaks with the coffee mixture and let rest for 20 minutes.
    2 x 1 ½ lb. skirt steaks
  • In a large bowl, combine all the ingredients for the mango salsa, and chill.
    3 mangoes, 1 bell pepper, ½ red onion, 1 jalapeño pepper, ¼ cup lime juice, ¼ cup packed cilantro leaves, Sea salt and freshly ground black pepper
  • Grill the steaks on the preheated grill for 5 to 6 minutes per side or until they reach your desired doneness.
  • Let the steaks rest for about 5 minutes, and slice.
  • Serve the sliced steak with the mango salsa.

Nutrition

Calories: 373kcalCarbohydrates: 33gProtein: 26gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 69mgSodium: 185mgPotassium: 864mgFiber: 7gSugar: 24gVitamin A: 5842IUVitamin C: 105mgCalcium: 62mgIron: 4mg
Keyword mango salsa, steak
Tried this recipe?Let us know how it was!

Ham And Potato Egg Loaf Recipe

by Leave a Comment

Start your day off with the right foot with a hearty breakfast of eggs, ham, and sweet potatoes! Eggs are a breakfast staple for both Paleo and non-Paleo eaters because eggs are nutritious and full of healthy fats to keep us satisfied until lunch.

Ham And Potato Egg Loaf

There are 10 eggs in this recipe, and you may be worried about the amount of dietary cholesterol from all these eggs.

But for most of us, there's no need to worry about dietary cholesterol because dietary cholesterol from whole foods does not raise blood cholesterol. Besides, egg yolks contain a plethora of nutrients like choline, selenium, and B vitamins - so eat up!

This egg loaf recipe is great to cook for brunch on the weekend and heat up for leftovers during the week. Like most egg-based casseroles and muffins, you can experiment with this recipe by tossing in different vegetables, like a handful of spinach or scallions.

Ham And Potato Egg Loaf Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

  • 10 eggs
  • 2 russet potatoes or sweet potatoes, sliced
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 cup ham, cut into cubes
  • 1 bell pepper, diced
  • 1 tbsp. fresh parsley, minced
  • Cooking fat
  • Sea salt and freshly ground black pepper
Ham And Potato Egg Loaf Recipe Preparation

Preparation

  1. Melt cooking fat in a skillet over medium heat.
  2. Add the sliced potatoes, season with salt and pepper, and cook for 8 to 10 minutes.
  3. Add the onion and garlic, and cook for another 8 to 10 minutes.
  4. Place the ham and bell pepper in the pan with the sliced potatoes. Stir and cook for another 5 to 6 minutes.
  5. Preheat oven to 400 F.
  6. Line a loaf pan with parchment paper.
  7. In a bowl, whisk the eggs and fresh parsley together, and season with salt and pepper.
  8. Place the ham-potato mix in the loaf pan.
  9. Pour the eggs on top of the ham mixture, place in the oven, and cook for 20 to 25 minutes.
  10. Let rest for 4 to 5 minutes before slicing and serving.

📖 Recipe

Ham And Potato Egg Loaf Recipe

Ham And Potato Egg Loaf Recipe

A hearty breakfast loaf made with eggs, ham and veggies.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 4 people
Calories 347 kcal

Ingredients
  

Instructions
 

  • Melt cooking fat in a skillet over medium heat.
    Cooking fat
  • Add the sliced potatoes, season with salt and pepper, and cook for 8 to 10 minutes.
    2 russet potatoes or sweet potatoes, Sea salt and freshly ground black pepper
  • Add the onion and garlic, and cook for another 8 to 10 minutes.
    1 onion, 2 garlic cloves
  • Place the ham and bell pepper in the pan with the sliced potatoes. Stir and cook for another 5 to 6 minutes.
    1 bell pepper, 1 cup ham
  • Preheat oven to 400 F.
  • Line a loaf pan with parchment paper.
  • In a bowl, whisk the eggs and fresh parsley together, and season with salt and pepper.
    10 eggs, 1 tbsp. fresh parsley
  • Place the ham-potato mix in the loaf pan.
  • Pour the eggs on top of the ham mixture, place in the oven, and cook for 20 to 25 minutes.
  • Let rest for 4 to 5 minutes before slicing and serving.

Nutrition

Calories: 347kcalCarbohydrates: 24gProtein: 24gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 431mgSodium: 583mgPotassium: 830mgFiber: 4gSugar: 4gVitamin A: 1840IUVitamin C: 66mgCalcium: 93mgIron: 4mg
Keyword ham, legg loaf, potato
Tried this recipe?Let us know how it was!

Chicken Meatballs With Pineapple Sauce Recipe

by Leave a Comment

It's no wonder meatballs are a versatile family favorite; you can put them on a stick and serve as an appetizer, toss them in a bunch of zucchini noodles and tomato sauce, or lather them in a sauce and chow down.

The Pineapple BBQ Sauce in this recipe is similar to that of a Hawaiian BBQ sauce; it's tangy and sweet yet also has depth thanks to the ginger and red pepper flakes.

Chicken Meatballs With Pineapple Sauce

Store-bought BBQ sauce can be full of sugar and artificial ingredients; however, by making your own homemade BBQ sauce made with homemade ketchup, you can control the flavors and make it as sweet, spicy, or tangy as you prefer.

When kids are old enough to handle raw meat, this would be a good recipe to have them help in the kitchen by rolling up the meatballs.

Small hands are the right size to roll up the small meatballs and place them on a baking sheet. These meatballs are great for leftovers to pack in a lunchbox, so the next day, the kids can eat what they made!

Chicken Meatballs With Pineapple Sauce Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

  • 2 lb. ground chicken
  • 1 pineapple, diced
  • 1 egg
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Sea salt and freshly ground black pepper

Pineapple BBQ Sauce Ingredients

  • 4 tbsp. ketchup
  • ¼ cup coconut aminos
  • 1 tbsp. fresh ginger, minced
  • ½ cup pineapple juice
  • 1 tbsp. garlic, minced
  • ½ tsp. red pepper flakes
  • 2 tbsp. raw honey (optional)
  • Sea salt and freshly ground black pepper (to taste)
Chicken Meatballs With Pineapple Sauce Recipe Preparation

Preparation

  1. Preheat oven to 475 F.
  2. In a saucepan, bring all the ingredients for the pineapple BBQ sauce to a boil, lower the heat and simmer for 6 to 8 minutes.
  3. In a large bowl, combine the ground chicken, egg, paprika powder, garlic powder, onion powder, salt, and pepper.
  4. Form the meatballs with your hands, roughly 2 to 3 tbsp. per meatball.
  5. Place the meatballs on a parchment-lined baking sheet.
  6. Bake in the preheated oven for 12 to 15 minutes or until the meatballs are completely cooked.
  7. Cook the diced pineapple for 1 to 2 minutes over medium heat in a skillet; add the chicken meatballs, and pour the pineapple BBQ sauce over the meatballs.
  8. Toss and stir for 4 to 5 minutes, until meatballs are well coated.

📖 Recipe

Chicken Meatballs With Pineapple Sauce Recipe

Chicken Meatballs With Pineapple Sauce Recipe

A sweet and tangy Pineapple BBQ Sauce coated over chicken meatballs.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 565 kcal

Ingredients
  

Pineapple BBQ Sauce Ingredients

Instructions
 

  • Preheat oven to 475 F.
  • In a saucepan, bring all the ingredients for the pineapple BBQ sauce to a boil, lower heat and simmer for 6 to 8 minutes.
    4 tbsp. ketchup, ¼ cup coconut aminos, 1 tbsp. fresh ginger, ½ cup pineapple juice, 1 tbsp. garlic, ½ tsp. red pepper flakes, 2 tbsp. raw honey, Sea salt and freshly ground black pepper
  • In a large bowl, combine the ground chicken, egg, paprika powder, garlic powder, onion powder, salt and pepper.
    2 lb. ground chicken, 1 egg, 1 tsp. paprika, 1 tsp. onion powder, 1 tsp. garlic powder, Sea salt and freshly ground black pepper
  • Form the meatballs with your hands, roughly 2 to 3 tbsp. per meatball.
  • Place the meatballs on a parchment lined baking sheet.
  • Bake in the preheated oven for 12 to 15 minutes, or until the meatballs are completely cooked.
  • Cook the diced pineapple for 1 to 2 minutes over medium heat in a skillet, add the chicken meatballs, and pour the pineapple BBQ sauce over the meatballs.
    1 pineapple
  • Toss and stir for 4 to 5 minutes, until meatballs are well coated.

Nutrition

Calories: 565kcalCarbohydrates: 47gProtein: 43gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 236mgSodium: 507mgPotassium: 1570mgFiber: 4gSugar: 33gVitamin A: 982IUVitamin C: 112mgCalcium: 65mgIron: 3mg
Keyword chicken meatballs, pineapple
Tried this recipe?Let us know how it was!

Slow Cooker Pork Tenderloin With Garlic-Ginger Sauce Recipe

by Leave a Comment

The best recipes are simple: apply a seasoning rub to a cut of meat, cook low and slow, then finish off over high heat with a flavorful sauce. And this recipe is no different! Pork tenderloin is a lean cut of meat that turns tender and retains its moisture when cooked in a slow cooker.

The beautiful thing about slow cookers is the set it and forget it (well, sort of) feature; prepare the pork loin in the morning, then make the sauce and broil or grill when you arrive home.

Slow Cooker Pork Tenderloin With Garlic-Ginger Sauce

The bold Garlic-Ginger Sauce brings this dish home. Combine all the sauce ingredients and bring to a boil, stirring occasionally, then reduce heat and allow the sauce to simmer and thicken a bit.

The sliced knob of ginger, alongside the honey and coconut aminos makes for a sweet, savory, and spicy sauce. To the delight of your taste buds, the cooked tenderloin will soak up this sauce as you're basting it.

Serve the tenderloin with a side salad or roasted vegetables. If you have leftover meat, store it in a container in the fridge and enjoy it for leftovers the next day.

Slow Cooker Pork Tenderloin With Garlic-Ginger Sauce Recipe

Serves: 4 Prep: 15 min Cook: 6 H

Ingredients

  • 2 lb. pork tenderloin
  • 1 tsp. ground ginger
  • ½ tsp. ground cinnamon
  • 1 tsp. garlic powder
  • ½ tsp. crush red pepper flakes
  • ½ cup chicken stock
  • ¼ cup apple cider vinegar
  • ½ cup. water
  • 2 to 4 tbsp. raw honey (optional)
  • 2 tbsp. coconut aminos
  • 2 tsp. fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 green onion to garnish
  • Fresh parsley to garnish
  • Sea salt and freshly ground black pepper
Slow Cooker Pork Tenderloin With Garlic-Ginger Sauce Recipe Preparation

Preparation

  1. In a small bowl, combine the ground ginger, ground cinnamon, garlic powder, and crushed red pepper and season to taste.
  2. Rub the pork tenderloin with the ginger-cinnamon mix.
  3. Place the tenderloin in a slow cooker, and pour the chicken stock around the pork.
  4. Cook on low for 6 to 8 hours.
  5. In a small saucepan over medium-high heat, add the apple cider vinegar, water, raw honey, coconut aminos, minced ginger, and minced garlic, and season to taste. Bring to a boil, slightly reduce heat, and simmer for 4 to 5 minutes.
  6. Preheat the broiler or grill to high.
  7. Remove tenderloin from the slow cooker and brush generously with the ginger-garlic sauce.
  8. Grill or broil for 1 to 2 minutes per side, basting with the sauce every time.
  9. Serve topped with green onions and fresh parsley.

📖 Recipe

Slow Cooker Pork Tenderloin With Garlic-Ginger Sauce Recipe

Slow Cooker Pork Tenderloin With Garlic-Ginger Sauce Recipe

A seasoned pork tenderloin cooked low and slow, then basted in a sweet and spicy garlic-ginger sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 341 kcal

Ingredients
  

Instructions
 

  • In a small bowl, combine the ground ginger, ground cinnamon, garlic powder, crushed red pepper and season to taste.
    1 tsp. ground ginger, ½ tsp. ground cinnamon, 1 tsp. garlic powder, ½ tsp. crush red pepper flakes, Sea salt and freshly ground black pepper
  • Rub the pork tenderloin with the ginger-cinnamon mix.
    2 lb. pork tenderloin
  • Place the tenderloin in a slow cooker, and pour the chicken stock around the pork.
    ½ cup chicken stock
  • Cook on low 6 to 8 hours.
  • In a small saucepan over medium-high heat, add the apple cider vinegar, water, raw honey, coconut aminos, minced ginger, minced garlic, and season to taste. Bring to a boil, slightly reduce heat, and simmer for 4 to 5 minutes.
    ¼ cup apple cider vinegar, ½ cup. water, 2 to 4 tbsp. raw honey, 2 tbsp. coconut aminos, 2 tsp. fresh ginger, 2 garlic clove, Sea salt and freshly ground black pepper
  • Preheat broiler or grill to high.
  • Remove tenderloin from slow cooker and brush generously with the ginger-garlic sauce.
  • Grill or broil 1 to 2 minutes per side, basting with the sauce every time.
  • Serve topped with green onions and fresh parsley.
    1 green onion, Fresh parsley

Nutrition

Calories: 341kcalCarbohydrates: 15gProtein: 48gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 148mgSodium: 341mgPotassium: 1041mgFiber: 1gSugar: 9gVitamin A: 389IUVitamin C: 4mgCalcium: 34mgIron: 3mg
Keyword garlic, ginger, pork tenderloin, slow cooker
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Spinach Tomato Frittata Recipe

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Eggs cooked in a skillet. That's exactly what a frittata is, and sometimes it is the reason you get up in the morning, other than the essential mug of coffee or steaming tea.

Either way, you need to eat something substantial to get your body moving upon waking, and eggs are a good way to go about that. And one can never really get tired of a frittata, as it is an excellent way to use up whatever leftover veggies you have in the pantry or fridge.

Spinach Tomato Frittata

It is not quite an omelet, nor is it a pizza, but you can eat it hot or cold, and that makes for an excellent recipe, always.

Frittatas also happen to be graciously easy to reheat, and they can be stored in the fridge (wedges are nice!) in an airtight container for up to a week; how's that for preparing breakfast ahead of time?

We already mentioned that you can use leftovers in a frittata; how do you know what flavors work well together? We have a few suggestions to get you started: ham and leek, spinach with bacon and onions, tomato and basil frittata, sausage and sweet potato...

Any way you slice your frittata, it really is a great way to start the day, whether you are waking up alone or preparing breakfast for a crowd of ten hungry friends or family members.

Spinach Tomato Frittata Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

  • 10 to 12 eggs
  • 4 oz. baby spinach leaves
  • 2 tomatoes, sliced
  • 1 small onion, diced
  • 5 bacon slices, cooked and chopped
  • 2 garlic cloves, minced
  • 2 tbsp. ghee
  • Sea salt and freshly ground black pepper to taste
Spinach Tomato Frittata Recipe Preparation

Preparation

  1. Preheat oven to 375 F.
  2. In a bowl, whisk the eggs and season to taste.
  3. Melt the ghee in an oven-safe skillet over medium heat.
  4. Add the garlic and onion, and cook until soft, 2 to 3 minutes.
  5. Add half of the sliced tomatoes, all of the crumbled bacon, and spinach; cook another 2 to 3 minutes or until the tomato is soft.
  6. Pour the eggs into the skillet. Cook until it starts to set just a little, then place the remaining tomatoes on top.
  7. Transfer the skillet to the oven and bake for 15 to 20 minutes or until the frittata is fully set.

📖 Recipe

Spinach Tomato Frittata Recipe

Spinach Tomato Frittata Recipe

When serving breakfast to a crowd any frittata will do. Make that a spinach and tomato frittata, and you better bake two.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 357 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 375 F.
  • In a bowl, whisk the eggs and season to taste.
    10 to 12 eggs, Sea salt and freshly ground black pepper to taste
  • Melt the ghee in an oven-safe skillet over medium heat.
    2 tbsp. ghee
  • Add the garlic and onion, and cook until soft, 2 to 3 minutes.
    2 garlic cloves, 1 small onion
  • Add half of the sliced tomatoes, all of the crumbled bacon, and spinach; cook another 2 to 3 minutes or until the tomato is soft.
    4 oz. baby spinach leaves, 2 tomatoes, 5 bacon slices
  • Pour the eggs into the skillet. Cook until it starts to set just a little, then place the remaining tomatoes on top.
  • Transfer the skillet to the oven and bake for 15 to 20 minutes or until the frittata is fully set.

Nutrition

Calories: 357kcalCarbohydrates: 5gProtein: 19gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 446mgSodium: 363mgPotassium: 412mgFiber: 1gSugar: 2gVitamin A: 3264IUVitamin C: 11mgCalcium: 100mgIron: 3mg
Keyword frittata, spinach, tomato
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Butternut And Cauliflower Casserole Recipe

by Leave a Comment

Casseroles are for breakfast, casseroles are for chicken and cashew lunches, and very often, they play a part in dinner too - sometimes as the main event, other times as a very appetizing sweet potato side dish.

Butternut And Cauliflower Casserole

How do you define a casserole, though? Is it as simple as a one-pan dish that is baked in the oven? Does it have to soak in a juicy gravy? Does it always contain eggs?

More important than the ingredients going into the dish, however, is that the cooking vessel is a deep dish, usually glass, that can be safely heated for hours in the oven.

Whether you add tuna to your casserole or skip the protein entirely, it will always be a casserole so long as it is slow-cooked in the oven - you will likely serve it from the same baking dish too.

A successful casserole needs to come out of the oven just right, and it still takes some practice to create an extraordinary dish.

So, before you go and add whatever kind of vegetables you have on hand, know that fresh veggies work infinitely better than frozen vegetables (these contain a lot of water, so strain them well), but boiled vegetables also benefit from being strained.

After all, you want to end up with something spoonable and thick, not runny - there is an inviting cauliflower soup for that.

Call it a "hot dish" if you like, but above all, invest in a good quality casserole dish and bake one weekly. It's so versatile that you will never run out of recipes or inspiration, and they are great for leftovers!

Butternut And Cauliflower Casserole Recipe

Serves: 6 Prep: 20 min Cook: 40 min

Ingredients

  • 1 butternut squash, cubed
  • 1 head cauliflower, roughly chopped
  • 2 garlic cloves, minced
  • ¼ cup ghee
  • ½ tsp. paprika
  • 2 tsp. fresh sage, minced
  • Fresh parsley, minced
  • Sea salt and freshly ground black pepper
Butternut And Cauliflower Casserole Recipe Preparation

Preparation

  1. Preheat oven to 375 F.
  2. Add the butternut squash and cauliflower to a saucepan and fill it with water.
  3. Bring to a boil, and simmer for 12 to 15 minutes or until vegetables are fork tender.
  4. Drain the water and set vegetables aside.
  5. In the same saucepan, melt ghee over low heat.
  6. Add the garlic and cook for 1 to 2 minutes.
  7. Bring the butternut and cauliflower back to the pan, and mash everything with a potato masher.
  8. Add the spices and fresh herbs, and season generously to taste.
  9. Place the mixture in a baking dish, and bake in the preheated oven for 20 to 25 minutes.
  10. Serve topped with fresh parsley.

📖 Recipe

Butternut And Cauliflower Casserole Recipe

Butternut And Cauliflower Casserole Recipe

Looking for a vegetable casserole on the low-carb spectrum? This flavorful butternut and cauliflower casserole is here to surprise you.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 6 people
Calories 150 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 375 F.
  • Add the butternut squash and cauliflower to a saucepan and fill it with water.
    1 butternut squash, 1 head cauliflower
  • Bring to a boil, and simmer for 12 to 15 minutes or until vegetables are fork tender.
  • Drain the water and set vegetables aside.
  • In the same saucepan, melt ghee over low heat.
    ¼ cup ghee
  • Add the garlic and cook for 1 to 2 minutes.
    2 garlic cloves
  • Bring the butternut and cauliflower back to the pan, and mash everything with a potato masher.
  • Add the spices and fresh herbs, and season generously to taste.
    2 tsp. fresh sage, Sea salt and freshly ground black pepper, ½ tsp. paprika
  • Place the mixture in a baking dish, and bake in the preheated oven for 20 to 25 minutes.
  • Serve topped with fresh parsley.
    Fresh parsley

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 34mgPotassium: 743mgFiber: 5gSugar: 5gVitamin A: 13490IUVitamin C: 73mgCalcium: 88mgIron: 1mg
Keyword butternut, casserole, cauliflower
Tried this recipe?Let us know how it was!

Creamy Leftover Turkey Soup Recipe

by 1 Comment

Big birds have a lot of meat on them, so whether you've just cooked up a large turkey or an enormous, flavorsome goose, you may have bitten off more than you can chew - at least at once.

When the leftover turkey blues have you down, here are a bunch of tasty recipes to cure turkey boredom. Not only does it save money and meal prep time, but eating (and enjoying!) your leftovers also prevents food waste.

Creamy Leftover Turkey Soup

Why work twice for the same meal when it is so easy to add tomatoes and bell peppers to your leftover turkey, turning it into a delish pot of turkey chili?

Here's a hint: you can then freeze the chili for a later date and eat it when the desire to eat turkey kicks in again.

Let's say that your leftover turkey is just a day or two old. In that case, a creamy vegetable soup is in store. In some ways, it is more sophisticated than a holiday meal because we are adding all sorts of vegetables to revitalize the turkey, never mind that there aren't any noodles.

We're all grown-ups here and are beyond that. However, if the kid in you still wants zoodles in your soup, go ahead and spiralize your carrots; you can even toss in a zucchini too.

We hope this helps you get out of your leftover rut and inspires you to get back in the kitchen to use up anything and everything you have on hand.

Creamy Leftover Turkey Soup Recipe

Serves: 4 Prep: 25 min Cook: 30 min

Ingredients

  • 3 cups turkey meat, cooked & shredded
  • 2 cups cauliflower, riced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 2 cups spinach, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken stock
  • 1 cup full-fat coconut milk
  • 2 tsp. fresh sage, minced
  • 1 tsp. fresh thyme, minced
  • 1 tsp. fresh rosemary, minced
  • 2 tbsp. ghee
  • Sea salt and freshly ground black pepper
Creamy Leftover Turkey Soup Recipe Preparation

Preparation

  1. Melt the ghee over medium heat in a large pot.
  2. Add the onion, carrots, celery, cauliflower, and garlic.
  3. Let everything cook for 3 to 4 minutes or until carrots are soft.
  4. Pour in the chicken stock, mix everything, and let boil for 15 to 20 minutes.
  5. Add the shredded turkey and fresh herbs, and season to taste.
  6. Pour in the coconut milk, reduce to a light simmer, and cook another 8 to 10 minutes.
  7. Add in the spinach, mix well, and let cook 2 to 3 minutes longer.
  8. Adjust the seasoning and serve the soup warm.

📖 Recipe

Creamy Leftover Turkey Soup Recipe

Creamy Leftover Turkey Soup Recipe

Leftover turkey is tasty with a side of mustard and a cauliflower tortilla, but if it is soup you are after, then this creamy turkey soup is just right.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 416 kcal

Ingredients
  

Instructions
 

  • Melt the ghee over medium heat in a large pot.
    2 tbsp. ghee
  • Add the onion, carrots, celery, cauliflower, and garlic.
    2 cups cauliflower, 2 carrots, 2 celery stalks, 1 onion, 2 garlic cloves
  • Let everything cook for 3 to 4 minutes or until carrots are soft.
  • Pour in the chicken stock, mix everything, and let boil for 15 to 20 minutes.
    4 cups chicken stock
  • Add the shredded turkey and fresh herbs, and season to taste.
    3 cups turkey meat, 2 tsp. fresh sage, 1 tsp. fresh thyme, Sea salt and freshly ground black pepper, 1 tsp. fresh rosemary
  • Pour in the coconut milk, reduce to a light simmer, and cook another 8 to 10 minutes.
    1 cup full-fat coconut milk
  • Add in the spinach, mix well, and let cook 2 to 3 minutes longer.
    2 cups spinach
  • Adjust the seasoning and serve the soup warm.

Nutrition

Calories: 416kcalCarbohydrates: 17gProtein: 33gFat: 25gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 96mgSodium: 509mgPotassium: 939mgFiber: 2gSugar: 6gVitamin A: 2239IUVitamin C: 34mgCalcium: 82mgIron: 4mg
Keyword creamy, soup, turkey
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Leftover Turkey Salad Recipe

by Leave a Comment

Are you looking to use those Thanksgiving leftovers? Try this light fall salad filled with pumpkin, toasted walnuts, and Granny Smith apple slices.

The cranberry dressing gives the salad a perky sweet, and sour taste and provides a bit of moisture if the leftover turkey is at all dry.

Leftover Turkey Salad

Use fresh or frozen cranberries; frozen cranberries are just as nutritious and tasty. If sugar is top of mind, the amount of honey can be reduced. Keep in mind that the honey helps cut the bitterness from the cranberries; however, if you like a mouth-puckering dressing, reduce the amount of honey.

This salad can be made ahead of time. Simply keep the dressing apart from the salad, and dress just before serving. This is an excellent lunchtime salad choice or even a light dinner option. Keep scrolling for a video of this recipe in action!

Leftover Turkey Salad Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

  • 6 cups lettuce leaves of your choice
  • 2 cups leftover roasted turkey, shredded
  • 2 Granny Smith apples, sliced
  • 1 cup toasted walnuts

Roasted pumpkin ingredients

  • 3 cups chopped pumpkin
  • 2 tsp. curry powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 tbsp. olive oil

Cranberry dressing ingredients

  • 1 cup cranberries (thawed, if frozen)
  • 2 tsp. red wine vinegar
  • 1-2 tsp. honey (to taste)
  • 3 tbsp. olive oil
  • Salt & pepper to taste

Preparation

  1. Preheat the oven to 350 F.
  2. In a bowl, combine the pumpkin, curry powder, salt, pepper, and olive oil and mix well.
  3. Transfer to a baking sheet and place in the oven.
  4. Allow roasting for 30-45 minutes until the pumpkin is cooked through and starting to caramelize.
  5. Remove from the oven and allow to cool for 10 minutes.
  6. To make the dressing, combine all the ingredients and blend with either a hand blender, blender, or food processor.
  7. To assemble the salad, place the lettuce leaves on a large platter, then top it with the shredded turkey, roasted pumpkin, sliced apples, walnuts, and dressing.
  8. Toss and serve.

📖 Recipe

Leftover Turkey Salad Recipe

Leftover Turkey Salad Recipe

Looking to use Thanksgiving turkey leftovers? Try this fall salad filled with roasted pumpkin, walnuts, Granny apple slices and a tart cranberry dressing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 4 people
Calories 540 kcal

Ingredients
  

  • 6 cups lettuce leaves of your choice
  • 2 cups leftover roasted turkey shredded
  • 2 Granny Smith apples sliced
  • 1 cup toasted walnuts

Roasted pumpkin ingredients

Cranberry dressing ingredients

Instructions
 

  • Preheat the oven to 350 F.
  • In a bowl, combine the pumpkin, curry powder, salt, pepper, and olive oil and mix well.
    3 cups chopped pumpkin, 2 tsp. curry powder, 1 tsp. salt, ½ tsp. pepper, 2 tbsp. olive oil
  • Transfer to a baking sheet and place in the oven.
  • Allow roasting for 30-45 minutes until the pumpkin is cooked through and starting to caramelize.
  • Remove from the oven and allow to cool for 10 minutes.
  • To make the dressing, combine all the ingredients and blend with either a hand blender, blender, or food processor.
    1 cup cranberries, 1-2 tsp. honey, 3 tbsp. olive oil, Salt & pepper to taste, 2 tsp. red wine vinegar
  • To assemble the salad, place the lettuce leaves on a large platter, then top it with the shredded turkey, roasted pumpkin, sliced apples, walnuts, and dressing.
    2 cups leftover roasted turkey, 2 Granny Smith apples, 1 cup toasted walnuts, 3 cups chopped pumpkin, 6 cups lettuce leaves of your choice
  • Toss and serve.

Video

Nutrition

Calories: 540kcalCarbohydrates: 30gProtein: 23gFat: 40gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 47mgSodium: 576mgPotassium: 909mgFiber: 8gSugar: 16gVitamin A: 8068IUVitamin C: 19mgCalcium: 97mgIron: 4mg
Keyword salad, turkey
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Grilled Spatchcock Chicken Recipe

by Leave a Comment

You’ve cooked breasts and drumsticks and wings, but have you ever cooked a whole chicken on the grill? In a way that didn’t involve a beer can?

Grilled Spatchcock Chicken

If you’re hunting for something a little more sophisticated, spatchcocking is the answer. It’s a funny word for a very simple process: cutting out the backbone of the bird so you can lay it flat and cook it evenly and quickly.

You might have done this to roast a chicken in the oven; it prevents the breasts from drying out and also gives you a much quicker meal. Exactly the same benefits apply on the grill, with the bonus of that savory smokiness that makes barbecued meat so delicious.

A tasty blend of spices and olive oil gives this chicken a lot of flavors to start with, and you can also drizzle some BBQ sauce over the finished bird if you want even more.

Either way, it would be great with some spicy grilled sweet potatoes or just a big pile of greens and some fresh fruit for dessert (and don’t forget to save the leftovers for salad toppers).

Grilled Spatchcock Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 25 min

Ingredients

  • 1 whole chicken (4-5 lbs);
  • 2 tsp. paprika;
  • 1 tsp. dried oregano;
  • 1 tsp. garlic powder;
  • 1 tsp. onion powder;
  • zest and juice of 1 lemon;
  • 4 tbsp. olive oil;
  • BBQ sauce for serving: (optional)
  • Sea salt and freshly ground black pepper;
Grilled Spatchcock Chicken Recipe Preparation

Preparation

  1. Preheat your grill to medium heat.
  2. Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone. Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten (you should hear the breastbone break).
  3. In a bowl, combine the olive oil, paprika, dried oregano, garlic powder, onion powder, lemon zest, and lemon juice, and season with salt and pepper to taste.
  4. Brush the chicken with the paprika sauce.
  5. Place the chicken on the grill, skin-side down, and grill for 8 to 10 minutes.
  6. Turn the chicken over, close the cover, and continue cooking for another 8 to 10 minutes or until cooked through.
  7. Serve with BBQ sauce, if desired.

📖 Recipe

Grilled Spatchcock Chicken Recipe

Grilled Spatchcock Chicken Recipe

Try this simple recipe for a whole chicken on the grill - it's a delicious and affordable family meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 559 kcal

Ingredients
  

Instructions
 

  • Preheat your grill to medium heat.
  • Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone. Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten (you should hear the breastbone break).
    1 whole chicken
  • In a bowl, combine the olive oil, paprika, dried oregano, garlic powder, onion powder, lemon zest, and lemon juice, and season with salt and pepper to taste.
    2 tsp. paprika, 1 tsp. dried oregano, 1 tsp. garlic powder, 1 tsp. onion powder, zest and juice of 1 lemon, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
  • Brush the chicken with the paprika sauce.
  • Place the chicken on the grill, skin-side down, and grill for 8 to 10 minutes.
  • Turn the chicken over, close the cover, and continue cooking for another 8 to 10 minutes or until cooked through.
  • Serve with BBQ sauce, if desired.
    BBQ sauce for serving:

Nutrition

Calories: 559kcalCarbohydrates: 4gProtein: 36gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 143mgSodium: 137mgPotassium: 459mgFiber: 2gSugar: 0.4gVitamin A: 1501IUVitamin C: 3mgCalcium: 52mgIron: 3mg
Keyword chicken, grilled, spatchcock
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Chicken And Grape Salad Recipe

by Leave a Comment

If you have any leftover chicken lying around, this salad is a perfect way to transform it into something delicious. It’s got crunchy celery, juicy grapes, and a creamy dill mayonnaise dressing – and yes, kale.

But the kale really isn’t overpowering here; if you’re a little skeptical of eating it raw, this is a very manageable place to start.

Chicken And Grape Salad

In the hot summer weather, this is a great salad to have ready in the fridge for some quick protein that you don’t need to turn on the oven to enjoy.

Or you could make a big batch at the beginning of the week and pack it in your lunchbox with some carrot sticks or other finger vegetables for a fast and easy lunch. Or try it inside a lettuce wrap to add even more vegetables and some extra crunch.

This would also be good to bring to a barbecue or potluck – show up with a big bowl and impress everyone with your amazing healthy mayonnaise skills.

You might make a few Paleo converts out of people who expected salad to be boring and tasteless and got yours instead!

Chicken And Grape Salad Recipe

SERVES: 4 PREP: 15 min

Ingredients

  • 1 lb. chicken breasts, cooked and chopped;
  • 1 cup kale, finely chopped;
  • 1 cup red seedless grapes, halved;
  • 1 stalk celery, chopped;
  • ¼ cup red onion, finely chopped;
  • ¼ cup homemade mayonnaise;
  • 2 tsp. fresh lemon juice;
  • ½ tbsp. fresh dill, minced;
  • Sea salt and freshly ground black pepper;
Chicken And Grape Salad Recipe Preparation

Preparation

  1. In a bowl, combine the chicken, kale, celery, onions, and grapes.
  2. In another bowl, combine the mayonnaise and, lemon juice, and dill. Season to taste, and whisk until well combined.
  3. Drizzle the sauce over the chicken mixture, and toss gently until combined.
  4. Refrigerate to chill and serve.

📖 Recipe

Chicken And Grape Salad Recipe

Chicken And Grape Salad Recipe

A sweet, crunchy, and refreshing chicken salad that's perfect for everything from quick lunches to barbecue potlucks.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 320 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the chicken, kale, celery, onions, and grapes.
    1 lb. chicken breasts, 1 cup kale, 1 stalk celery, ¼ cup red onion, 1 cup red seedless grapes
  • In another bowl, combine the mayonnaise and, lemon juice, and dill. Season to taste, and whisk until well combined.
    ¼ cup homemade mayonnaise, 2 tsp. fresh lemon juice, ½ tbsp. fresh dill, Sea salt and freshly ground black pepper
  • Drizzle the sauce over the chicken mixture, and toss gently until combined.
  • Refrigerate to chill and serve.

Nutrition

Calories: 320kcalCarbohydrates: 9gProtein: 36gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 102mgSodium: 185mgPotassium: 457mgFiber: 1gSugar: 7gVitamin A: 1879IUVitamin C: 20mgCalcium: 71mgIron: 2mg
Keyword chicken, grape, salad
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Grilled Chipotle Chicken Recipe

by Leave a Comment

If you’re used to grilling chicken breasts, switching it up with thighs instead is a great way to add some more flavor to your meals. They’re already juicier and more flavorful, and rubbing them with a quick mixture of Southwest-inspired spices gives you even more flavor.

Grilled Chipotle Chicken

Using a lot of spices is also a good idea health-wise for grilling recipes since the antioxidants in the spices help protect the fats in the meat from oxidizing under the stress of the high temperature. This makes the whole recipe much healthier to eat on top of being more delicious.

If you’re a spice fan at heart, this chicken would be very tasty paired with some spicy sweet potatoes or any other blend of grilled vegetables perked up with a little chili powder and paprika.

Or fan them out over a big pile of greens, fresh tomatoes, red onions, and your favorite nuts for some crunch. And, of course, they’re also good as leftovers: grill up more than you need, and you’ll have tasty ready-made protein all week long.

Grilled Chipotle Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 20 min

Ingredients

  • 2 lbs. chicken thighs;
  • 1 tbsp. ground chipotle powder;
  • 1 tbsp. dried oregano;
  • 1 tbsp. paprika;
  • ½ tbsp. garlic powder;
  • Fresh lime juice;
  • Sea salt and freshly ground black pepper;
Grilled Chipotle Chicken Recipe Preparation

Preparation

  1. Preheat your grill to medium-high.
  2. In a bowl, combine the ground chipotle, dried oregano, paprika, garlic powder, and salt and pepper to taste.
  3. Rub the chicken generously with the chipotle mixture, making sure each thigh is well covered.
  4. Grill on the preheated grill, skin side down, for about 8 minutes.
  5. Flip the chicken and cook for another 8 to 10 minutes.
  6. Drizzle some fresh lime juice on top, and serve.

📖 Recipe

Grilled Chipotle Chicken Recipe

Grilled Chipotle Chicken Recipe

Spice up your chicken thighs with this quick seasoning blend and then toss them on the grill.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 524 kcal

Ingredients
  

Instructions
 

  • Preheat your grill to medium-high.
  • In a bowl, combine the ground chipotle, dried oregano, paprika, garlic powder, and salt and pepper to taste.
    1 tbsp. ground chipotle powder, 1 tbsp. dried oregano, 1 tbsp. paprika, ½ tbsp. garlic powder, Sea salt and freshly ground black pepper
  • Rub the chicken generously with the chipotle mixture, making sure each thigh is well covered.
    2 lbs. chicken thighs
  • Grill on the preheated grill, skin side down, for about 8 minutes.
  • Flip the chicken and cook for another 8 to 10 minutes.
  • Drizzle some fresh lime juice on top, and serve.
    Fresh lime juice

Nutrition

Calories: 524kcalCarbohydrates: 8gProtein: 44gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 170mgSodium: 224mgPotassium: 654mgFiber: 4gSugar: 1gVitamin A: 3296IUVitamin C: 4mgCalcium: 106mgIron: 5mg
Keyword chicken, chipotle, grilled
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Pistachio-Crusted Salmon Recipe

by 2 Comments

A crunchy pistachio crust with a just a dash of tangy lemon juice tops off these simple baked salmon fillets. A little bit of honey and mustard adds depth to the flavor and just a sprinkling of fresh dill tops it all off.

Pistachio-Crusted Salmon

Nutritionally, salmon is always a winner – especially if it’s wild-caught. Wild-caught salmon is richer in Vitamin D, and it has more of those all-important Omega-3 fats. Pistachios are also high in Vitamin B6 and several different minerals, and they also have quite a bit of fiber.

Like other nuts, they do have a fairly high ratio of Omega-6 to Omega-3 fats, but that’s why you’re eating them in small amounts on top of a big piece of Omega-3-rich salmon!

This recipe is easy to cook and goes well with almost anything. It would be great with a simple bowl of soup or with a big leafy salad.

If you have leftovers, it would also be great cold as a salad topper: there’s a built-in crunch from the nuts, and it makes a very refreshing change from chicken all the time.

Pistachio-Crusted Salmon Recipe

SERVES: 4 PREP: 15 min COOK: 20 min

Ingredients

  • 4 wild salmon fillets
  • 1 cup raw pistachios, roughly chopped
  • ¼ cup lemon juice
  • 1 tbsp. Dijon or homemade coarse-grain mustard
  • 2 tbsp. raw honey
  • 1 tsp. fresh dill weed
  • Sea salt and freshly ground black pepper
Pistachio-Crusted Salmon Recipe Preparation

Preparation

  1. Preheat oven to 375 F.
  2. In a bowl, combine the pistachio, lemon juice, mustard, honey, dill, and season with salt and pepper to taste.
  3. Spread the pistachio mixture on top of each salmon filet, pressing lightly to make it stick.
  4. Place the salmon in the oven and bake, uncovered, for 15 to 20 minutes or until cooked through.
  5. Let the salmon rest for 2 to 4 minutes before serving.

📖 Recipe

Pistachio-Crusted Salmon Recipe

Pistachio-Crusted Salmon Recipe

This simple baked salmon recipe has a crunchy topping and a perfect combination of salty, sharp, and sweet tastes.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 451 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 375 F.
  • In a bowl, combine the pistachio, lemon juice, mustard, honey, dill, and season with salt and pepper to taste.
    1 cup raw pistachios, ¼ cup lemon juice, 1 tbsp. Dijon or homemade coarse-grain mustard, 2 tbsp. raw honey, 1 tsp. fresh dill weed, Sea salt and freshly ground black pepper
  • Spread the pistachio mixture on top of each salmon filet, pressing lightly to make it stick.
    4 wild salmon fillets
  • Place the salmon in the oven and bake, uncovered, for 15 to 20 minutes or until cooked through.
  • Let the salmon rest for 2 to 4 minutes before serving.

Nutrition

Calories: 451kcalCarbohydrates: 17gProtein: 40gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 96mgPotassium: 1172mgFiber: 3gSugar: 10gVitamin A: 244IUVitamin C: 8mgCalcium: 57mgIron: 3mg
Keyword pistachio, salmon
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Balsamic Chicken Thighs with Asparagus Recipe

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This one-pan dinner gives you juicy roasted chicken (with irresistibly crispy skin!) and tender asparagus all on the same tray and all drizzled with a tangy balsamic marinade.

Bone-in chicken thighs would give every other chicken part a run for its money for a balance of flavor and affordability, and they’re much less fussy than breasts when it comes to cooking them.

Balsamic Chicken Thighs with Asparagus

In this recipe, the marinade doubles as a sauce for the chicken and asparagus later in the recipe. Yes, it’s true that the marinade touched the raw chicken, but after you put it on the chicken and asparagus, it all goes back in a 400-degree oven before it goes into your mouth.

So it’s no riskier than recipes that have you cook the chicken right in the marinade – the reason for adding the marinade later is just to get optimal skin crispiness on the chicken.

This recipe just so happens to be AIP-friendly as-is: with so much flavor from the balsamic, who needs extra spices? Unfortunately, asparagus is pretty high in FODMAPs but if you have a FODMAP sensitivity, you could always just substitute another vegetable or just make the chicken.

It would also be great for leftovers – it’s easy to make extras, and you could chop the asparagus to make a chilled salad with just a little bit of extra olive oil and balsamic on top as a dressing.

Balsamic Chicken Thighs with Asparagus Recipe

SERVES: 4 PREP: 15 min + 4h COOK: 50 min

Ingredients

  • 6 chicken thighs, bone-in, and skin on
  • 1 bunch of thin asparagus spears, trimmed
  • 3 tbsp. balsamic vinegar
  • 4 tbsp. coconut aminos
  • 2 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper
Balsamic Chicken Thighs with Asparagus Recipe Preparation

Preparation

  1. In a bowl, combine the balsamic vinegar, coconut aminos, parsley, garlic, olive oil, and salt and pepper to taste.
  2. Pour the balsamic mixture into a marinating container and add the chicken thighs.
  3. Marinate in the refrigerator for at least 4 hours or up to 12 hours.
  4. Preheat your oven to 400 F.
  5. Remove the chicken thighs from the marinade and place them on a baking pan, reserving the remaining marinade.
  6. Bake for 35 to 40 minutes or until the chicken is cooked.
  7. Take the pan out of the oven. Leave the chicken in the pan, and add the asparagus.
  8. Drizzle the remaining marinade on top of the chicken and asparagus.
  9. Place the pan with the chicken and asparagus back in the oven and bake another 8 to 10 minutes.
  10. Sprinkle with fresh parsley to serve.

📖 Recipe

Balsamic Chicken Thighs with Asparagus Recipe

Balsamic Chicken Thighs with Asparagus Recipe

A low-fuss recipe for one-pan chicken and vegetables with a tangy balsamic flavor.
5 from 2 votes
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Prep Time 4 hours 15 minutes
Cook Time 50 minutes
Total Time 5 hours 5 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 522 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the balsamic vinegar, coconut aminos, parsley, garlic, olive oil, and salt and pepper to taste.
    3 tbsp. balsamic vinegar, 4 tbsp. coconut aminos, 2 garlic cloves, 2 tbsp. fresh parsley, ¼ cup olive oil, Sea salt and freshly ground black pepper
  • Pour the balsamic mixture into a marinating container and add the chicken thighs.
    6 chicken thighs
  • Marinate in the refrigerator for at least 4 hours or up to 12 hours.
  • Preheat your oven to 400 F.
  • Remove the chicken thighs from the marinade and place them on a baking pan, reserving the remaining marinade.
  • Bake for 35 to 40 minutes or until the chicken is cooked.
  • Take the pan out of the oven. Leave the chicken in the pan, and add the asparagus.
    1 bunch of thin asparagus spears
  • Drizzle the remaining marinade on top of the chicken and asparagus.
  • Place the pan with the chicken and asparagus back in the oven and bake another 8 to 10 minutes.
  • Sprinkle with fresh parsley to serve.

Nutrition

Calories: 522kcalCarbohydrates: 6gProtein: 33gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 130mgSodium: 463mgPotassium: 395mgFiber: 0.4gSugar: 2gVitamin A: 896IUVitamin C: 13mgCalcium: 36mgIron: 2mg
Keyword asparagagus, balsamic, chicken thighs
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Sweet Potato, Spinach, and Bacon Quiche Recipe

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Paleo crusts don’t have to be incredibly complicated almond-flour masterpieces that take all morning to work out.

We’ve already featured a quiche using spaghetti squash as a very light and summery-flavored crust, but here the sweet potatoes take it into the realm of cold-weather farmhouse breakfast food.

Sweet Potato Spinach And Bacon Quiche

The vegetables in this version are very simple and classic, but you could easily use the method with any kind of vegetables if spinach and onions aren’t really your thing.

Make it low-FODMAP by leaving out the garlic and onions and adding mushrooms or bell peppers instead. Or step up your green leafy vegetable game with something you haven’t ever cooked (it’s hard to go wrong when there’s bacon involved).

Quiche is typically a breakfast dish, but this one would also be very good for a low-effort, high-reward dinner. Save the leftovers for lunch the next day and get two meals for the work of one.

Sweet Potato, Spinach, And Bacon Quiche Recipe

SERVES: 4 PREP: 15 min COOK: 1 h

Ingredients

  • 3 sweet potatoes, peeled and sliced into thin rounds (the rounds should be thin enough to bend easily)
  • 5 eggs, beaten
  • 2 cups fresh spinach
  • 3 bacon slices, cooked and crumbled
  • 1 onion, sliced
  • 1 garlic clove minced
  • 2 tbsp. fresh chives
  • 2 tsp. olive oil
  • Cooking fat
  • Sea salt and freshly ground black pepper
Sweet Potato Spinach And Bacon Quiche Recipe Preparation

Preparation

  1. Preheat oven to 400 F.
  2. Arrange potato slices in a pie dish in a circular pattern to form a "crust" for the quiche.
  3. Drizzle sweet potatoes with olive oil and season to taste.
  4. Place in the oven and bake for 15 to 20 minutes.
  5. Meanwhile, melt some cooking fat in a skillet over medium heat and add the garlic and onion.
  6. Cook until the onion and garlic are soft and fragrant, around 5 minutes.
  7. Add in the spinach. Sauté until wilted, 2 to 3 minutes, and set aside to cool down.
  8. When the sweet potatoes are done, lower the oven heat to 375 F.
  9. In a bowl, combine beaten eggs with the spinach mixture, bacon, and chives.
  10. Pour over the sweet potato crust, and place in the oven.
  11. Bake for 30 to 35 minutes or until the eggs are set; serve warm.

📖 Recipe

Sweet Potato Spinach And Bacon Quiche Recipe

Sweet Potato, Spinach, And Bacon Quiche Recipe

A sweet potato crust filled with eggs, bacon, and plenty of vegetables - try it for breakfast or for dinner.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 271 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400 F.
  • Arrange potato slices in a pie dish in a circular pattern to form a “crust” for the quiche.
    3 sweet potatoes
  • Drizzle sweet potatoes with olive oil and season to taste.
    2 tsp. olive oil, Sea salt and freshly ground black pepper
  • Place in the oven and bake for 15 to 20 minutes.
  • Meanwhile, melt some cooking fat in a skillet over medium heat and add the garlic and onion.
    1 onion, 1 garlic clove minced, Cooking fat
  • Cook until the onion and garlic are soft and fragrant, around 5 minutes.
  • Add in the spinach. Sauté until wilted, 2 to 3 minutes, and set aside to cool down.
    2 cups fresh spinach
  • When the sweet potatoes are done, lower the oven heat to 375 F.
  • In a bowl, combine beaten eggs with the spinach mixture, bacon, and chives.
    5 eggs, 3 bacon slices, 2 tbsp. fresh chives
  • Pour over the sweet potato crust, and place in the oven.
  • Bake for 30 to 35 minutes or until the eggs are set; serve warm.

Nutrition

Calories: 271kcalCarbohydrates: 24gProtein: 12gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 215mgSodium: 254mgPotassium: 586mgFiber: 4gSugar: 6gVitamin A: 15864IUVitamin C: 13mgCalcium: 90mgIron: 2mg
Keyword bacon, quiche, spinach, sweet potato
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Orange and Thyme Chicken Recipe

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With just one skillet and a very minimal prep time, this recipe delivers tender chicken legs with golden skin and a sweet, citrusy flavor.

It might sound a little strange to use ketchup in the sauce with all the other ingredients, but just try it out – it adds richness and body, and a different flavor from the typical range of orange sauces. Think of something like a sweet orange BBQ sauce rather than a clear orange glaze.

Orange and Thyme Chicken

Chicken legs are nice to cook with because they don’t dry out as easily as chicken breasts, so they’re pretty low-maintenance for the chef.

And you get that delicious layer of skin on the top: what’s not to appreciate about that? And like any other kind of baked chicken, this recipe is great for leftovers and lunchboxes, whether you heat it up or carve the meat off the bones and serve it over a salad.

The sweetness makes this recipe a great one for kids – well, that and the fact that you can put it on the table almost as soon as they get hungry. Try it with some sweet potato fries for kid-friendly finger food and maybe some oven-roasted cauliflower for a non-starchy vegetable.

Orange and Thyme Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

  • 6 chicken legs, skin on
  • Zest and juice of 2 oranges
  • ¼ cup homemade ketchup
  • 3 tbsp. coconut aminos
  • 2 tsp. fresh thyme, minced
  • 2 tbsp. cooking fat
  • Sea salt and freshly ground black pepper
Orange and Thyme Chicken Recipe Preparation

Preparation

  1. Preheat your oven to 400 F.
  2. In a bowl, combine the orange juice, orange zest, ketchup, coconut aminos, and thyme.
  3. Season each chicken leg with sea salt and freshly ground black pepper.
  4. Melt some cooking fat in an oven-proof skillet placed over high heat.
  5. Brown the chicken legs for 1 to 2 minutes on each side.
  6. Pour the sauce over the chicken and cook in the oven for 25 to 30 minutes.

📖 Recipe

Orange and Thyme Chicken Recipe

Orange and Thyme Chicken Recipe

Crisp-skinned chicken with an herbal citrus glaze, ready in a hurry for whenever you get hungry.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 508 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 400 F.
  • In a bowl, combine the orange juice, orange zest, ketchup, coconut aminos, and thyme.
    Zest and juice of 2 oranges, ¼ cup homemade ketchup, 3 tbsp. coconut aminos, 2 tsp. fresh thyme
  • Season each chicken leg with sea salt and freshly ground black pepper.
    6 chicken legs, Sea salt and freshly ground black pepper
  • Melt some cooking fat in a oven proof skillet placed over a high heat.
    2 tbsp. cooking fat
  • Brown the chicken legs for 1 to 2 minutes on each side.
  • Pour the sauce over the chicken and cook in the oven for 25 to 30 minutes.

Nutrition

Calories: 508kcalCarbohydrates: 7gProtein: 32gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 180mgSodium: 549mgPotassium: 449mgFiber: 0.4gSugar: 3gVitamin A: 372IUVitamin C: 5mgCalcium: 30mgIron: 2mg
Keyword orange, thyme
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Beef Cubes With Roasted Carrots And Mushrooms Recipe

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You could probably come up with a really fancy name for this recipe if you wanted to, but it really doesn’t need one – the whole point is a simple, no-fuss meal that doesn’t need to play dress-up.

Slow-braised beef chuck with some simple seasonings takes a while to cook, but the actual prep is very fast, and it goes perfectly with a plate of simple roasted vegetables.

Beef Cubes With Roasted Carrots And Mushrooms

To add some color to the recipe, go for a bunch of rainbow carrots (those are the ones that come in orange, yellow, and purple, and sometimes even red) – they all taste basically the same, but the visual effect is great.

This is a great recipe for budget-conscious cooks because chuck is one of the cheaper cuts of beef, even grass-fed. It’s not great for cooking at high temperatures like a steak, but when you braise it like this, it gets delicious and tender, and it’s just as tasty as the more expensive cuts.

And you can use it for leftovers, too; try cooking double and just “serving” half of it directly to your lunchbox for tomorrow. It's barely a minute of extra work, and you'll have a healthy lunch all ready to go in the morning.

Beef Cubes With Roasted Carrots And Mushrooms Recipe

SERVES: 4 PREP: 20 min COOK: 3 h

Ingredients

  • 3 lb. beef chuck, cut into cubes
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 cup beef stock
  • Cooking fat
  • Sea salt and freshly ground black pepper

Ingredients for the roasted carrots and mushrooms

  • 8 oz. carrots, sliced
  • 8 oz. mushrooms, sliced
  • 1 tsp. fresh thyme leaves
  • 1 tbsp. melted cooking fat
  • Sea salt and freshly ground black pepper
Beef Cubes With Roasted Carrots And Mushrooms Recipe Preparation

Preparation

  1. Preheat your oven to 250 F.
  2. Season the beef cubes to taste with sea salt and freshly ground black pepper.
  3. Melt some cooking fat in a Dutch oven or ovenproof pan over medium-high heat.
  4. Brown the beef cubes on all sides for 1 to 2 minutes, remove and set aside.
  5. Cook the garlic and onion for 2 minutes or until fragrant.
  6. Add the beef stock and stir to scrape up all the brown bits from the bottom of the pan.
  7. Return the beef to the Dutch oven, cover it, and place it in the oven.
  8. Cook the beef in the preheated oven for about 3 hours, keeping an eye on it for the final 30 minutes.
  9. In a large bowl, combine all the ingredients for the roasted vegetables.
  10. Place the vegetables on a roasting pan.
  11. Roast the vegetables during the last 15 minutes of the beef cooking process.
  12. Serve the meat cubes with the roasted vegetables.

📖 Recipe

Beef Cubes With Roasted Carrots And Mushrooms Recipe

Beef Cubes With Roasted Carrots And Mushrooms Recipe

A no-fuss recipe demonstrating exactly why "simple" and "boring" are two very different words.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 705 kcal

Ingredients
  

Ingredients for the roasted carrots and mushrooms

Instructions
 

  • Preheat your oven to 250 F.
  • Season the beef cubes to taste with sea salt and freshly ground black pepper.
    3 lb. beef chuck, Sea salt and freshly ground black pepper
  • Melt some cooking fat in a Dutch oven or ovenproof pan over medium-high heat.
    Cooking fat
  • Brown the beef cubes on all sides for 1 to 2 minutes, remove and set aside.
  • Cook the garlic and onion for 2 minutes or until fragrant.
    3 garlic cloves, 1 onion
  • Add the beef stock and stir to scrape up all the brown bits from the bottom of the pan.
    1 cup beef stock
  • Return the beef to the Dutch oven, cover it, and place it in the oven.
  • Cook the beef in the preheated oven for about 3 hours, keeping an eye on it for the final 30 minutes.
  • In a large bowl, combine all the ingredients for the roasted vegetables.
    8 oz. carrots, 8 oz. mushrooms, 1 tsp. fresh thyme leaves, 1 tbsp. melted cooking fat, Sea salt and freshly ground black pepper
  • Place the vegetables on a roasting pan.
  • Roast the vegetables during the last 15 minutes of the beef cooking process.
  • Serve the meat cubes with the roasted vegetables.

Nutrition

Calories: 705kcalCarbohydrates: 12gProtein: 69gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 235mgSodium: 452mgPotassium: 1665mgFiber: 4gSugar: 5gVitamin A: 7922IUVitamin C: 6mgCalcium: 121mgIron: 15mg
Keyword Beef, carrot, mushroom, roasted
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Roasted Chicken Legs With Vegetable Kabobs Recipe

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Vegetable kabobs are a fun way to mix up the basic combination of chicken with roasted vegetables: somehow, everything is just a little bit more exciting on skewers.

Roasted Chicken Legs With Vegetable Kabobs

A combination of classic summer vegetables like zucchini and juicy cherry tomatoes is perfect with a simple sprinkle of dried herbs and some lemon juice, and you can just pop the vegetables in the oven to finish with the chicken so it’s all ready at the same time.

The chicken also features a simple seasoning – chicken legs are great for this because they naturally have a lot more flavor and tenderness than the breasts. It’s easy to overcook a chicken breast, but it’s a lot harder to overcook the legs, and leaving the skin on gives you that irresistible golden-brown color and crackle on top.

You’ve got a built-in vegetable side with this recipe, but if you wanted some extra starch to go with it, you could just toss a couple of sweet potatoes in the oven along with the chicken to keep things quick and simple.

Try it on a Sunday night to finish off the weekend with something classic and delicious (and if you toss in a couple of extra legs, you’ll even have leftovers for the week’s lunches at the same time).

Roasted Chicken Legs With Vegetable Kabobs Recipe

SERVES: 4 PREP: 25 min COOK: 1 h

Ingredients

  • 4 chicken legs, skin on
  • 4 onions, peeled and quartered
  • 6 garlic cloves, peeled
  • 2 tbsp. fresh parsley, chopped
  • Juice of 1 lime
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper

Ingredients for the vegetable kabobs

  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 2 bell pepper, chopped
  • 1 red onion, chopped
  • 2 zucchini, sliced
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • Sea salt and freshly ground black pepper
Roasted Chicken Legs With Vegetable Kabobs Recipe Preparation

Preparation

  1. preheat your oven to 400 F.
  2. Combine the chicken legs, onions, and garlic in a baking dish or pan.
  3. Drizzle the olive oil, lemon juice, and parsley on top of everything and season to taste.
  4. Place in the oven and bake for 45 minutes to 1 hour.
  5. In a small bowl, whisk together the olive oil, garlic, lemon juice, oregano, and basil, and season with salt and pepper to taste.
  6. Thread the mushrooms, tomatoes, bell peppers, onion, and zucchini slices onto skewers.
  7. Place the skewers on a baking sheet and brush with the olive oil mixture.
  8. Place in the oven and roast for 10 to 12 minutes.
  9. Serve the chicken with the vegetable kabobs.

📖 Recipe

Roasted Chicken Legs With Vegetable Kabobs Recipe

Roasted Chicken Legs With Vegetable Kabobs Recipe

Chicken legs are affordable and delicious: jazz them up a little with a different take on a roasted vegetable side.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 635 kcal

Ingredients
  

Ingredients for the vegetable kabobs

Instructions
 

  • preheat your oven to 400 F.
  • Combine the chicken legs, onions, and garlic in a baking dish or pan.
    4 chicken legs, 4 onions, 6 garlic cloves
  • Drizzle the olive oil, lemon juice, and parsley on top of everything and season to taste.
    2 tbsp. fresh parsley, ¼ cup olive oil, Juice of 1 lemon, Sea salt and freshly ground black pepper
  • Place in the oven and bake for 45 minutes to 1 hour.
  • In a small bowl, whisk together the olive oil, garlic, lemon juice, oregano, and basil, and season with salt and pepper to taste.
    ¼ cup olive oil, 3 cloves garlic, Juice of 1 lemon, ½ tsp. dried oregano, ½ tsp. dried basil, Sea salt and freshly ground black pepper
  • Thread the mushrooms, tomatoes, bell peppers, onion, and zucchini slices onto skewers.
    2 cups cremini mushrooms, 1 cup cherry tomatoes, 2 bell pepper, 1 red onion, 2 zucchini, Juice of 1 lime
  • Place the skewers on a baking sheet and brush with the olive oil mixture.
  • Place in the oven and roast for 10 to 12 minutes.
  • Serve the chicken with the vegetable kabobs.

Nutrition

Calories: 635kcalCarbohydrates: 25gProtein: 26gFat: 49gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 0.1gCholesterol: 120mgSodium: 136mgPotassium: 1169mgFiber: 6gSugar: 12gVitamin A: 3000IUVitamin C: 124mgCalcium: 116mgIron: 4mg
Keyword chicken leg, kabobs, roasted, vegetables
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