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Cajun-Style Shrimp Recipe

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The spices in this shrimp dish will remind you of Cajun kitchens and cuisine in New Orleans. The Cajun spices bring heat and warmth to these protein-packed shrimp, and the freshly-squeezed lemon juice cuts through with a bite of bittersweet.

Cajun-Style Shrimp

Shrimp are a nutritious protein source and a good source of minerals. Because shrimp are naturally quite low in fat, it's a good idea to add a cooking fat like butter, coconut oil, or olive oil. In sticking with the Cajun theme, you can include sausages, which will also provide more healthy dietary fat.

Serve these shrimp over a bed of cauliflower rice and sprinkle with fresh cilantro and squeezed lemon juice. Adding a side of oven-roasted vegetables or a green salad won't take away from the spicy Cajun smoke of the main meal!

Cajun-Style Shrimp Recipe

Serves: 4 Prep: 15 min Cook: 8 min

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 2 tbsp. lemon juice
  • Fresh cilantro
  • Lemon wedges

Cajun Spice Mix Ingredients

  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. paprika
  • ¼ tsp. dried oregano
  • Sea salt and freshly ground black pepper
Cajun-Style Shrimp Recipe Preparation

Preparation

  1. Preheat the oven to 400 F.
  2. In a bowl, combine the seasoning ingredients for the cajun spices and season to taste.
  3. In another bowl, combine the olive oil, lemon juice, garlic, and cajun spices.
  4. Add the shrimp to the cajun mixture, and toss until well coated.
  5. Place the shrimp on a baking sheet in a single layer.
  6. Cook in the preheated oven for 6 to 8 minutes or until cooked through.
  7. Serve the shrimp with fresh cilantro and lemon wedges.

📖 Recipe

Cajun-Style Shrimp Recipe

Cajun-Style Shrimp Recipe

Add smoky heat to protein-packed shrimp with this Cajun-style dish!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 445 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 400 F.
  • In a bowl, combine the seasoning ingredients for the cajun spices and season to taste.
    1 tsp. ground cumin, 1 tsp. ground coriander, ¼ tsp. dried oregano, Sea salt and freshly ground black pepper, 1 tsp. paprika
  • In another bowl, combine the olive oil, lemon juice, garlic, and cajun spices.
    2 tbsp. olive oil, 2 tbsp. lemon juice, 2 garlic cloves
  • Add the shrimp to the cajun mixture, and toss until well coated.
    1 lb. shrimp
  • Place the shrimp on a baking sheet in a single layer.
  • Cook in the preheated oven for 6 to 8 minutes or until cooked through.
  • Serve the shrimp with fresh cilantro and lemon wedges.
    Fresh cilantro, Lemon wedges

Nutrition

Calories: 445kcalCarbohydrates: 3gProtein: 87gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 1293mgSodium: 3996mgPotassium: 83mgFiber: 1gSugar: 0.4gVitamin A: 628IUVitamin C: 4mgCalcium: 485mgIron: 10mg
Keyword cajun-style, shrimp
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Steamed Garlic Clams Recipe

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When choosing which type of seafood to plan for dinner, we generally chose one of the most commonly available - salmon, shrimp, or maybe scallops. However, there's an ocean of fish and shellfish that are both nutritious and tasty.

Steamed Garlic Clams

Clams are particularly rich in iron. In fact, a 3-ounce serving of clams has about 24 milligrams of iron, which is 129% of the daily recommended value.

Iron is important for both gut health and for women with regular menstrual periods to prevent anemia. Eating seafood, red meat, and egg yolks helps to ensure you're getting enough iron in your diet.

Due to the lower fat content in clams, cooking them in ghee ensures the meal will contain plenty of healthy fats to keep you satisfied! Pair these clams with a glass of wine (if you choose) and a side salad for a splendid dinner!

Steamed Garlic Clams Recipe

Serves: 2 Prep: 15 min Cook: 10 min

Ingredients

  • 1 ½ lb. soft shell clams, cleaned and scrubbed
  • 3 tbsp. ghee
  • 3 garlic cloves, minced
  • ¼ cup white wine
  • ½ cup chicken or vegetable stock
  • 2 tbsp. flat-leaf parsley, minced
  • Lemon wedge
  • Sea salt and freshly ground black pepper
Steamed Garlic Clams Recipe Preparation

Preparation

  1. Heat ghee in a saucepan over medium heat.
  2. Sauté the garlic until fragrant, then pour in the wine.
  3. Bring to a boil, then simmer until half the liquid evaporates.
  4. Pour in the stock, add the clams, and cover.
  5. Cook for 4 to 5 minutes or until the clams are fully opened.
  6. Serve topped with fresh parsley and lemon wedges.

📖 Recipe

Steamed Garlic Clams Recipe

Steamed Garlic Clams Recipe

A quick dinner of steamed clams with garlic and ghee.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 2 people
Calories 507 kcal

Ingredients
  

Instructions
 

  • Heat ghee in a saucepan over medium heat.
    3 tbsp. ghee
  • Sauté the garlic until fragrant, then pour in the wine.
    3 garlic cloves, ¼ cup white wine, Sea salt and freshly ground black pepper
  • Bring to a boil, then simmer until half the liquid evaporates.
  • Pour in the stock, add the clams, and cover.
    ½ cup chicken or vegetable stock, 1 ½ lb. soft shell clams
  • Cook for 4 to 5 minutes or until the clams are fully opened.
  • Serve topped with fresh parsley and lemon wedges.
    2 tbsp. flat-leaf parsley, Lemon wedge

Nutrition

Calories: 507kcalCarbohydrates: 15gProtein: 51gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 159mgSodium: 437mgPotassium: 268mgFiber: 1gSugar: 1gVitamin A: 2391IUVitamin C: 21mgCalcium: 163mgIron: 7mg
Keyword clams, garlic, steamed
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BLT Endive Bites Recipe

by 1 Comment

Endive isn’t the most popular vegetable in the grocery store, but once you get acquainted with it, it’s actually a lot of fun, and the scoop-shaped leaves make easy and versatile containers for all kinds of other stuff.

Try it here as the base for bacon and tomatoes: it’s an easy adaptation of the classic BLT in easy, snack-sized servings.

BLT Endive Bites

For the tomatoes, white wine vinegar and olive oil make a vinaigrette with a nice light flavor; it’s a little less in-your-face than balsamic vinegar but still vinegary enough to contrast with the bacon.

This would make a tasty appetizer, and you could even add a vegan option very easily just by leaving the bacon off some of the endive leaves (everything else is totally vegan).

But it would also work as a side dish, basically as a substitute for a tomato salad. Try it with burgers, fried eggs, or anything on the barbecue as an easy way to do something a little different.

BLT Endive Bites Recipe

SERVES: 4 PREP: 15 min COOK: 15 min

Ingredients

  • 16 endive leaves
  • 4 slices thick-cut bacon
  • 1 cup grape tomatoes, sliced
  • 1 tbsp. fresh chives. minced
  • 2 tsp. white wine vinegar
  • 1 tbsp. olive oil
  • Sea salt and freshly ground black pepper
BLT Endive Bites Recipe Preparation

Preparation

  1. Preheat your oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. Lay the bacon on top of the parchment paper and bake in the oven for 15 to 20 minutes.
  4. Drain excess fat and, when cool enough to handle, break the bacon into crumbles.
  5. In a bowl, combine the tomatoes, chives, olive oil, vinegar, and season with salt and pepper to taste.
  6. Stuff the tomato-chive mixture into each endive leaf.
  7. Sprinkle each stuffed endive leaf evenly with the crumbled bacon.

📖 Recipe

BLT Endive Bites Recipe

BLT Endive Bites Recipe

A fresh, low-carb appetizer or side dish inspired by the combination of bacon, lettuce, and tomatoes.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 399 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 400 F.
  • Line a baking sheet with parchment paper.
  • Lay the bacon on top of the parchment paper and bake in the oven for 15 to 20 minutes.
    4 slices thick cut bacon
  • Drain excess fat and, when cool enough to handle, break the bacon into crumbles.
  • In a bowl, combine the tomatoes, chives, olive oil, vinegar, and season with salt and pepper to taste.
    1 cup grape tomatoes, 1 tbsp. fresh chives. minced, 2 tsp. white wine vinegar, 1 tbsp. olive oil, Sea salt and freshly ground black pepper
  • Stuff the tomato-chive mixture into each endive leaf.
    16 endive leaves
  • Sprinkle each stuffed endive leaf evenly with the crumbled bacon.

Nutrition

Calories: 399kcalCarbohydrates: 45gProtein: 20gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.05gCholesterol: 24mgSodium: 647mgPotassium: 3968mgFiber: 37gSugar: 7gVitamin A: 52166IUVitamin C: 224mgCalcium: 913mgIron: 8mg
Keyword blt, endive
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Grilled Pineapple Chicken Recipe

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Homemade teriyaki-style sauce and sweet pineapple chunks add a big punch of flavor to this grilled chicken and vegetables. And the sauce is surprisingly easy to make at home with Paleo ingredients, like substituting coconut aminos for soy sauce.

Grilled Pineapple Chicken

It’s not technically authentic teriyaki sauce (for one thing, it has garlic, which traditional teriyaki sauce wouldn’t), but it’s a lot like the type of teriyaki you might otherwise buy in a bottle from the grocery store, only without the junk.

This would be a fun recipe to make for Paleo kids since the pineapple and the sauce add sweetness without a huge amount of added sugar.

Any leftover chicken would add a nice touch of teriyaki flavor to a salad or any kind of egg dish the next day. If you like the sauce, you could also make a little extra of that and save it for another day, so you won’t have to deal with mixing it up again.

Try it with beef or pork next, maybe on skewers with some different vegetables to keep things interesting.

Grilled Pineapple Chicken Recipe

SERVES: 4 PREP: 15 min + 30 min COOK: 25 min

Ingredients

  • 4 chicken breasts, skinless, boneless
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 pineapple, peeled and sliced
  • 1 red onion, sliced

Teriyaki-style Sauce Ingredients

  • ½ cup coconut aminos
  • 2 tbsp. white wine vinegar
  • Juice of 1 lemon
  • ¼ cup fresh pineapple juice
  • ¾ tsp. ground ginger
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes
  • Sea salt and freshly ground black pepper
Grilled Pineapple Chicken Recipe Preparation

Preparation

  1. In a saucepan, combine all the ingredients for the teriyaki sauce and season to taste.
  2. Bring to a boil over medium-high heat, lower the heat and let simmer for 5 to 6 minutes.
  3. Rub the chicken with ¼ of the teriyaki sauce, and let marinate for 30 minutes.
  4. Preheat a grill to medium-high.
  5. Grill the chicken breasts for 5 to 8 minutes per side.
  6. Place the vegetables in a grill basket and grill until soft, 4 to 5 minutes.
  7. Grill the pineapple for 3 minutes per side.
  8. Slice the chicken breasts and pineapple, and serve on top of a bed of vegetables with the remaining teriyaki sauce.

📖 Recipe

Grilled Pineapple Chicken Recipe

Grilled Pineapple Chicken Recipe

It's quick and easy to make your own teriyaki-inspired sauce for chicken breasts with grilled pineapple and vegetables.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 469 kcal

Ingredients
  

Instructions
 

  • In a saucepan, combine all the ingredients for the teriyaki sauce and season to taste.
    ½ cup coconut aminos, 2 tbsp. white wine vinegar, Juice of 1 lemon, ¼ cup fresh pineapple juice, ¾ tsp. ground ginger, 1 clove garlic, ¼ teaspoon red pepper flakes, Sea salt and freshly ground black pepper
  • Bring to a boil over medium-high heat, lower the heat and let simmer for 5 to 6 minutes.
  • Rub the chicken with ¼ of the teriyaki sauce, and let marinate for 30 minutes.
    4 chicken breasts
  • Preheat a grill to medium-high.
  • Grill the chicken breasts for 5 to 8 minutes per side.
  • Place the vegetables in a grill basket and grill until soft, 4 to 5 minutes.
    1 zucchini, 1 bell pepper, 1 red onion
  • Grill the pineapple for 3 minutes per side.
    1 pineapple
  • Slice the chicken breasts and pineapple, and serve on top of a bed of vegetables with the remaining teriyaki sauce.

Nutrition

Calories: 469kcalCarbohydrates: 44gProtein: 56gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 146mgSodium: 817mgPotassium: 954mgFiber: 5gSugar: 27gVitamin A: 1235IUVitamin C: 159mgCalcium: 75mgIron: 3mg
Keyword chicken, grilled, pineapple
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Grilled Scallop And Orange Skewers Recipe

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High-temperature cooking doesn’t work for everything, but it really works for scallops. The classic method is to sear them in a hot frying pan, but everything is cooler with grill marks, so why not take them outside over the coals?

Here, the scallops share skewer space with orange slices, and if that wasn’t enough orange for you, there’s also a quick basting sauce featuring orange juice and olive oil, with a little ginger for heat.

Grilled Scallop And Orange Skewers

Like most other types of seafood, scallops are full of nutrition, especially B vitamins, magnesium, potassium, and the antioxidant mineral selenium, which is important for gut and thyroid health.

And they also have a surprising amount of calcium – even a small serving will give you 115mg of calcium, or 12% of the recommended daily amount.

Depending on where you are in the world, try this recipe to welcome the arrival of summer or to say a last goodbye to grilling season. The scallops are great over just about any salad greens you like, or even with a completely different vegetable if salad just isn’t your thing.

Grilled Scallop And Orange Skewers Recipe

SERVES: 4 PREP: 15 min COOK: 6 min

Ingredients

  • 12 sea scallops
  • 1 navel orange, sliced and segmented
  • 1 tbsp. fresh ginger, minced
  • Juice from 1 orange
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers
Grilled Scallop And Orange Skewers Recipe Preparation

Preparation

  1. Preheat a grill to medium-high heat.
  2. In a bowl, combine the orange juice, lemon juice, ginger, and olive oil.
  3. Thread alternating orange slices and scallops onto the skewers.
  4. Season the skewers to taste with sea salt and ground pepper.
  5. Brush the skewers with the orange juice sauce.
  6. Grill the skewers for 2 to 3 minutes on each side, basting with the sauce constantly.
  7. Serve on a bed of lettuce.

📖 Recipe

Grilled Scallop And Orange Skewers Recipe

Grilled Scallop And Orange Skewers Recipe

Leave your frying pan on the shelf and try this recipe for scallops on the grill instead, with some tasty orange slices to keep them company.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 118 kcal

Ingredients
  

Instructions
 

  • Preheat a grill to medium-high heat.
  • In a bowl, combine the orange juice, lemon juice, ginger, and olive oil.
    1 tbsp. fresh ginger, Juice from 1 orange, 2 tbsp. fresh lemon juice, 2 tbsp. olive oil
  • Thread alternating orange slices and scallops onto the skewers.
    12 sea scallops, 1 navel orange, Wood or metal skewers
  • Season the skewers to taste with sea salt and ground pepper.
    Sea salt and freshly ground black pepper
  • Brush the skewers with the orange juice sauce.
  • Grill the skewers for 2 to 3 minutes on each side, basting with the sauce constantly.
  • Serve on a bed of lettuce.

Nutrition

Calories: 118kcalCarbohydrates: 7gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 11mgSodium: 177mgPotassium: 173mgFiber: 1gSugar: 3gVitamin A: 88IUVitamin C: 24mgCalcium: 19mgIron: 0.3mg
Keyword grilled, orange, scallop, skewer
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Mushroom-Bruschetta Stuffed Chicken Breasts Recipe

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Bruschetta is a traditional Italian appetizer featuring fresh tomatoes served on crusty bread. We’ve already covered one way to replace that bread with chicken, using thin slices of chicken breast to replace the bread as a base.

But here’s another interpretation: cook the bruschetta right into the chicken breast as a stuffing.

Mushroom-Bruschetta Stuffed Chicken Breasts

To get enough surface area on the chicken breasts, you do have to do a little knifework, but it’s not bad. To cut the breasts open, put each breast down flat on the countertop or cutting board.

Then hold your knife parallel to the counter and start cutting until you’ve almost (but not quite!) sliced the chicken breast into two flat pieces.

You should be able to open the chicken breast flat on the cutting board, which gives you double the surface area to spread bruschetta on.

Writing all that out makes it look a lot harder than it is. In the time you spent reading the last paragraph, you could have cut all four chicken breasts.

The Italian inspiration for this recipe should give you some ideas for side dishes: what about roasted eggplant with lots of olive oil and a sprinkle of garlic powder? Quickly pan-fried asparagus? A big garden salad with fresh basil? All of the above?

Mushroom-Bruschetta Stuffed Chicken Breasts Recipe

SERVES: 4 PREP: 20 min COOK: 30 min

Ingredients

  • 4 boneless, skinless chicken breasts
  • 6 cremini mushrooms, minced
  • 3 Roma tomatoes, diced
  • ½ onion, minced
  • 2 garlic cloves, minced
  • 1 tbsp. balsamic vinegar
  • 2 tablespoon fresh basil, minced
  • 2 tbsp. olive oil
  • Cooking fat
  • Sea salt and freshly ground black pepper
  • Cooking twine or toothpicks
Mushroom-Bruschetta Stuffed Chicken Breasts Recipe Preparation

Preparation

  1. Preheat your oven to 375 F.
  2. In a bowl, combine the tomatoes, mushrooms, onion, garlic, balsamic vinegar, and olive oil, and season with salt and pepper to taste.
  3. Place the chicken breast on a work surface. Slice through the breast on the long side (with your knife parallel to the countertop) almost to the end, but don't cut all the way through.
  4. Unfold the chicken (it should open like a book), and flatten using a meat mallet.
  5. Divide the mushroom-tomato mixture evenly among the chicken breasts. Spread it on top of each breast, leaving 1 inch of space free around the edge.
  6. Roll up each chicken breast, making sure to keep the mixture inside. Secure with cooking twine or toothpick.
  7. Melt some cooking fat in an oven-proof skillet over high heat and brown the chicken breasts on all sides, 2 to 3 minutes per side.
  8. Place in the oven and bake for 25 to 30 minutes or until chicken is cooked through.
  9. Let the stuffed chicken breasts rest for 3 to 4 minutes before slicing and serving.

📖 Recipe

Mushroom-Bruschetta Stuffed Chicken Breasts Recipe

Mushroom-Bruschetta Stuffed Chicken Breasts Recipe

Inspired by the Italian dish, but minus the bread. Tomatoes and mushrooms make a quick but flavorful stuffing that goes with all kinds of sides.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 2268 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 375 F.
  • In a bowl, combine the tomatoes, mushrooms, onion, garlic, balsamic vinegar, and olive oil, and season with salt and pepper to taste.
    6 cremini mushrooms, 3 Roma tomatoes, ½ onion, 2 garlic cloves, 1 tbsp. balsamic vinegar, 2 tbsp. olive oil, Sea salt and freshly ground black pepper, 2 tablespoon fresh basil
  • Place the chicken breast on a work surface. Slice through the breast on the long side (with your knife parallel to the countertop) almost to the end, but don’t cut all the way through.
    4 boneless
  • Unfold the chicken (it should open like a book), and flatten using a meat mallet.
  • Divide the mushroom-tomato mixture evenly among the chicken breasts. Spread it on top of each breast, leaving 1 inch of space free around the edge.
  • Roll up each chicken breast, making sure to keep the mixture inside. Secure with cooking twine or toothpick.
    Cooking twine or toothpicks
  • Melt some cooking fat in an oven-proof skillet over high heat and brown the chicken breasts on all sides, 2 to 3 minutes per side.
    Cooking fat
  • Place in the oven and bake for 25 to 30 minutes or until chicken is cooked through.
  • Let the stuffed chicken breasts rest for 3 to 4 minutes before slicing and serving.

Nutrition

Calories: 2268kcalCarbohydrates: 6gProtein: 291gFat: 120gSaturated Fat: 50gPolyunsaturated Fat: 6gMonounsaturated Fat: 61gTrans Fat: 6gCholesterol: 898mgSodium: 958mgPotassium: 5323mgFiber: 1gSugar: 3gVitamin A: 522IUVitamin C: 8mgCalcium: 223mgIron: 31mg
Keyword bruschetta, chicken breast, mushroom
Tried this recipe?Let us know how it was!

Beef Sirloin Grilled In Spicy Tomato Sauce Recipe

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The spicy tomato sauce in this recipe really steals the show – the chili powder and hot sauce will make your mouth tingle, and the lime juice gives it a little bit of a tangy kick to finish off. If you’re really into the heat, you can also add some fresh jalapeño pepper slices on top of the meat as a garnish.

Beef Sirloin Grilled In Spicy Tomato Sauce

The coconut aminos are basically a Paleo substitute for soy sauce (but without the gluten and soy in actual soy sauce). You can buy them at health-food stores or online.

And actually, they’re increasingly available in typical grocery stores, so you might be able to find them right next to the soy sauce.

For a vegetable side, the obvious choice is something grilled, but a crisp leafy salad would also be a very tasty choice. Or have both!

Beef Sirloin Grilled In Spicy Tomato Sauce Recipe

SERVES: 4 PREP: 20 min. + 2 h COOK: 15 min

Ingredients

  • 4 beef sirloin medallions
  • 1 cup crushed Roma tomatoes
  • 2 tsp. chili powder
  • 2 tsp. onion powder
  • 2 tbsp. coconut aminos
  • 2 tbsp. fresh lime juice
  • 1 tbsp. hot pepper sauce
  • 1 jalapeño pepper, seeded and minced (optional)
  • Sea salt and freshly ground black pepper
Beef Sirloin Grilled In Spicy Tomato Sauce Recipe Preparation

Preparation

  1. In a bowl, combine the tomatoes, hot pepper sauce, lime juice, coconut aminos, onion powder, and chili powder, and season with salt and pepper to taste.
  2. Place the beef and tomato sauce in a dish, making sure the beef is well covered in tomato sauce.
  3. Marinate the medallions for 2 to 4 hours in the refrigerator.
  4. Preheat a grill to medium-high.
  5. Remove the beef from the marinade, and reserve the marinade.
  6. Place the beef medallions on the grill, and cook for 4 to 5 minutes on each side, basting every minute or so with the remaining marinade.
  7. Remove the medallions from the grill, and let rest for about 5 minutes.
  8. Serve the medallions with minced jalapeño sprinkled on top.

📖 Recipe

Beef Sirloin Grilled In Spicy Tomato Sauce Recipe

Beef Sirloin Grilled In Spicy Tomato Sauce Recipe

Treat your taste buds to a juicy sirloin medallion covered with tomatoes, chili powder, and hot sauce.
5 from 1 vote
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Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 38 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the tomatoes, hot pepper sauce, lime juice, coconut aminos, onion powder, chili powder, and season with salt and pepper to taste.
    1 cup crushed Roma tomatoes, 2 tsp. chili powder, 2 tsp. onion powder, 2 tbsp. coconut aminos, 2 tbsp. fresh lime juice, 1 tbsp. hot pepper sauce, Sea salt and freshly ground black pepper
  • Place the beef and tomato sauce in a dish, making sure the beef is well covered in tomato sauce.
    4 beef sirloin medallions, 1 cup crushed Roma tomatoes
  • Marinate the medallions for 2 to 4 hours in the refrigerator.
  • Preheat a grill to medium-high.
  • Remove the beef from marinade, and reserve the marinade.
  • Place the beef medallions on the grill, and cook for 4 to 5 minutes on each side, basting every minute or so with the remaining marinade.
  • Remove the medallions from the grill, and let rest for about 5 minutes.
  • Serve the medallions with minced jalapeño sprinkled on top.
    1 jalapeño pepper

Nutrition

Calories: 38kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 311mgPotassium: 239mgFiber: 2gSugar: 2gVitamin A: 1271IUVitamin C: 18mgCalcium: 25mgIron: 1mg
Keyword basil grilled, Beef, sirloin, spicy, tomato sauce
Tried this recipe?Let us know how it was!

Mediterranean-Style Chicken With Coconut Dill Sauce Recipe

by Leave a Comment

Fresh herbs and citrus with plenty of olive oil give this chicken a Mediterranean flavor, and a creamy dill sauce tops off all that crispy grilled flavor with a tasty contrast.

You can make the sauce with heavy cream to take advantage of all the good fats in grass-fed dairy, or substitute coconut milk if you don’t tolerate dairy at all.

Mediterranean-Style Chicken With Coconut Dill Sauce

To save a little time while cooking, you could also make the sauce ahead of time and just refrigerate it until it’s ready to serve – then you’d also get the contrast of a chilled sauce on the hot chicken.

For a cold side dish, cucumber salad might be a good choice. Or if you’re in the mood for something hot, what about grilled kebabs with vegetables and lemon slices? And don't forget a big glass of homemade lemonade on the side.

Mediterranean-Style Chicken With Coconut Dill Sauce Recipe

SERVES: 4 PREP: 20 min COOK: 12 min

Ingredients

  • 8 chicken thighs, boneless and skinless
  • 5 garlic cloves, minced
  • ½ tsp. paprika
  • ½ tsp. allspice
  • ½ tsp. ground nutmeg
  • 5 tbsp. olive oil
  • Juice of 2 limes
  • Fresh chives, minced
  • Sea salt and freshly ground black pepper

Coconut Dill Sauce Ingredients

  • 2 garlic cloves, minced
  • ¼ cup fresh dill, minced
  • 1¼ cup coconut milk or heavy cream (use coconut milk for dairy-free version)
  • 1 tbsp. olive oil
  • Juice of ½ lemon or lime
  • Sea salt and freshly ground black pepper
Mediterranean-Style Chicken With Coconut Dill Sauce Recipe Preparation

Preparation

  1. Preheat a grill to medium-high heat.
  2. In a bowl, combine together the minced garlic, nutmeg, allspice, and 5 tbsp. olive oil, lime juice, and season with salt and pepper to taste.
  3. Brush the chicken with the garlic olive oil mixture.
  4. Place the chicken thighs on the grill, and cook for 5 to 6 minutes per side.
  5. While the chicken is cooking, mix all the ingredients for the coconut sauce together and season to taste.
  6. Drizzle fresh chives on top of the chicken and serve with the dill sauce.

📖 Recipe

Mediterranean-Style Chicken With Coconut Dill Sauce Recipe

Mediterranean-Style Chicken With Coconut Dill Sauce

Garlic and herb-flavored chicken hot off the grill with a contrasting creamy dill sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 846 kcal

Ingredients
  

Instructions
 

  • Preheat a grill to medium-high heat.
  • In a bowl, combine together the minced garlic, nutmeg, allspice, and 5 tbsp. olive oil, lime juice, and season with salt and pepper to taste.
    5 garlic cloves, ½ tsp. paprika, ½ tsp. allspice, ½ tsp. ground nutmeg, 5 tbsp. olive oil, Juice of 2 limes, Sea salt and freshly ground black pepper
  • Brush the chicken with the garlic olive oil mixture.
    8 chicken thighs
  • Place the chicken thighs on the grill, and cook for 5 to 6 minutes per side.
  • While the chicken is cooking, mix all the ingredients for the coconut sauce together and season to taste.
    2 garlic cloves, ¼ cup fresh dill, 1¼ cup coconut milk or heavy cream, 1 tbsp. olive oil, Juice of ½ lemon or lime, Sea salt and freshly ground black pepper
  • Drizzle fresh chives on top of the chicken and serve with the dill sauce.
    ¼ cup fresh dill, Fresh chives

Nutrition

Calories: 846kcalCarbohydrates: 5gProtein: 45gFat: 72gSaturated Fat: 27gPolyunsaturated Fat: 10gMonounsaturated Fat: 31gTrans Fat: 0.2gCholesterol: 173mgSodium: 175mgPotassium: 652mgFiber: 1gSugar: 0.3gVitamin A: 858IUVitamin C: 8mgCalcium: 58mgIron: 5mg
Keyword chicken, coconut, dill, mediterranean style
Tried this recipe?Let us know how it was!

Slow Cooker Pulled-Beef Recipe

by 1 Comment

You've had pulled pork, but have you had pulled beef? This easy slow-cooker recipe has a savory-sweet flavor that makes it great for kids, with a bit of Dijon mustard and chili powder to pep it up.

Slow Cooker Pulled Beef

Pulled beef is also a simple and summery way to make the cheaper cuts of beef really tasty. Pot roasts and brisket are fine in cold weather when you don't mind running the oven all day, but when it's already hot out, the last thing you need is even more heat in your kitchen.

This recipe uses the same magic of heat + time to break down the tough muscle fibers and make them tender, but it uses a slow cooker, which gives off a lot less heat in the room.

To keep with the summer theme, this would be easy to pair up with a refreshing side dish like cucumber salad or grilled vegetables. Or get fancy with some zucchini fritters!

Slow Cooker Pulled Beef Recipe

Serves: 8 Prep: 20 min Cook: 8 h

Ingredients

  • 4 lbs. beef chuck or pot roast
  • 2 cups beef stock
  • 1 cup balsamic vinegar
  • 1 cup homemade ketchup
  • ¼ cup honey (optional)
  • 1 tbsp. Dijon mustard
  • 2 garlic cloves, minced
  • 1 tbsp. paprika
  • 2 tbsp. chili powder
  • 1 tsp. onion powder
  • Sea salt and freshly ground black pepper
Slow Cooker Pulled Beef Recipe Preparation

Preparation

  1. In a bowl, combine the paprika, chili powder, onion powder, and minced garlic, and season with salt and pepper to taste.
  2. Rub the chili mixture all over the beef roast and place in a slow cooker.
  3. Pour in the beef stock and cook on low for 6 to 8 hours.
  4. In a saucepan placed over medium heat, combine the ketchup, balsamic vinegar, honey, mustard, and season with salt and pepper to taste.
  5. Bring to a boil and let simmer for 12 to 15 minutes.
  6. Remove the beef from the slow cooker and drain any remaining juice.
  7. Shred the beef using two forks, and return to the slow cooker.
  8. Pour the balsamic BBQ sauce over the beef, stir to combine, and cook for another 30 minutes on high.

📖 Recipe

Slow Cooker Pulled Beef Recipe

Slow Cooker Pulled Beef Recipe

This pulled beef features a sweet sauce with just enough vinegar. It's great for kids and an easy meal for a big crowd.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 495 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine the paprika, chili powder, onion powder, and minced garlic, and season with salt and pepper to taste.
    2 garlic cloves, 1 tbsp. paprika, 2 tbsp. chili powder, 1 tsp. onion powder, Sea salt and freshly ground black pepper
  • Rub the chili mixture all over the beef roast and place in a slow cooker.
    4 lbs. beef chuck or pot roast
  • Pour in the beef stock and cook on low for 6 to 8 hours.
    2 cups beef stock
  • In a saucepan placed over medium heat, combine the ketchup, balsamic vinegar, honey, mustard, and season with salt and pepper to taste.
    1 cup balsamic vinegar, ¼ cup honey, 1 tbsp. Dijon mustard, Sea salt and freshly ground black pepper, 1 cup homemade ketchup
  • Bring to a boil and let simmer for 12 to 15 minutes.
  • Remove the beef from the slow cooker and drain any remaining juice.
  • Shred the beef using two forks, and return to the slow cooker.
  • Pour the balsamic BBQ sauce over the beef, stir to combine, and cook for another 30 minutes on high.

Nutrition

Calories: 495kcalCarbohydrates: 18gProtein: 46gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 666mgPotassium: 1119mgFiber: 2gSugar: 12gVitamin A: 2193IUVitamin C: 2mgCalcium: 77mgIron: 6mg
Keyword pulled beef, slow cooker
Tried this recipe?Let us know how it was!

Grilled Garlic-Paprika Chicken Drumsticks Recipe

by Leave a Comment

If you're looking for a go-to chicken drumstick recipe, you've found it. Garlic, paprika, and chili pepper make a classic seasoning mix that goes with almost anything - whatever vegetables you were planning on the side, they'll probably play nicely with this chicken.

And to make it officially classy grown-up food, take advantage of a secret weapon: a sprinkle of green onions. It's like magic. Tasty, crunchy magic.

Grilled Garlic-Paprika Chicken Drumsticks

Drumsticks are also ideal for summer cookouts because they're easy to eat with your hands (no need to struggle away trying to cut up steak or chicken breast on a flimsy paper plate), they're kid-approved, and they make it easy for everyone to grab however much they're hungry for.

And if you have any leftover, either carve off the meat and throw it in a salad or just save them to eat the next day (they're good hot or cold).

If you wanted to throw, say, some sweet potatoes on the grill in the last 10 minutes while the drumsticks are cooking, you'd have a great and equally kid-friendly side. Pair it all with a salad, and you're set for dinner.

Grilled Garlic-Paprika Chicken Drumsticks Recipe

Serves: 4 Prep: 15 min Cook: 35 min

Ingredients

  • 8 chicken drumsticks
  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • 1 tbsp. smoked paprika
  • ½ tbsp. chili powder
  • 2 tbsp. fresh parsley, chopped
  • 2 green onions, sliced
  • Sea salt and freshly ground black pepper
Grilled Garlic-Paprika Chicken Drumsticks Recipe Preparation

Preparation

  1. Preheat a grill to 425 F.
  2. Season each chicken drumstick to taste with sea salt and freshly ground black pepper.
  3. In a bowl, combine the olive oil, garlic, paprika, chili powder, and fresh parsley.
  4. Brush the drumsticks with the garlic-paprika mixture evenly on all sides.
  5. Place the drumsticks on the preheated grill.
  6. Grill for 30 to 35 minutes, turning every 5 or 6 minutes and brushing with the remaining sauce.
  7. Serve topped with green onions.

📖 Recipe

Grilled Garlic-Paprika Chicken Drumsticks Recipe

Grilled Garlic-Paprika Chicken Drumsticks Recipe

Try this no-nonsense grilling recipe as your new go-to for chicken drumsticks. It goes with almost everything!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 641 kcal

Ingredients
  

Instructions
 

  • Preheat a grill to 425 F.
  • Season each chicken drumstick to taste with sea salt and freshly ground black pepper.
    8 chicken drumsticks, Sea salt and freshly ground black pepper
  • In a bowl, combine the olive oil, garlic, paprika, chili powder, and fresh parsley.
    ¼ cup olive oil, 4 garlic cloves, 1 tbsp. smoked paprika, ½ tbsp. chili powder, 2 tbsp. fresh parsley
  • Brush the drumsticks with the garlic-paprika mixture evenly on all sides.
  • Place the drumsticks on the preheated grill.
  • Grill for 30 to 35 minutes, turning every 5 or 6 minutes and brushing with the remaining sauce.
  • Serve topped with green onions.
    2 green onions

Nutrition

Calories: 641kcalCarbohydrates: 5gProtein: 44gFat: 49gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 173mgSodium: 201mgPotassium: 627mgFiber: 2gSugar: 1gVitamin A: 3374IUVitamin C: 16mgCalcium: 60mgIron: 4mg
Keyword chicken drumsticks, grilled, paprika
Tried this recipe?Let us know how it was!

Veggie Breakfast Casserole Recipe

by Leave a Comment

Having a crowd over for brunch, or just feel like a veggie-filled breakfast? Bake this hearty breakfast for all to enjoy. This classic casserole includes white or sweet potatoes, bright red tomatoes and plenty of greens and mushrooms.

Veggie Breakfast Casserole

White potatoes aren't for everyone, and if that's you, use sweet potatoes instead. Both types of potato will compliment this casserole, so no flavors will be lost by choosing one over the other.

This filling breakfast would be ideal for reheating during the week but can be enjoyed over a weekend breakfast or brunch, too.

While this dish includes protein from the eggs, fat from the cooking fat and eggs, and plenty of veggies, feel free to add sausage or bacon to the casserole or serve on the side. You can opt to serve it with a refreshing side of fruit salad, too!

Veggie Breakfast Casserole Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

  • 2 russet or sweet potatoes, shredded
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach
  • ½ cup grape tomatoes, diced
  • 12 eggs
  • Cooking fat
  • Sea salt and freshly ground black pepper
Veggie Breakfast Casserole Recipe Preparation

Preparation

  1. Preheat oven to 375 degrees F.
  2. Melt cooking fat in a skillet. Add the shredded potatoes and saute over medium-high heat for about 3 minutes.
  3. Cover and cook over medium-low heat for another 3 minutes, then place in a layer at the bottom of the baking dish.
  4. Add more cooking fat to the skillet; cook the onion and garlic for 2 to 3 minutes.
  5. Add the bell pepper and sliced mushrooms; cook until soft, 4 to 5 minutes.
  6. Add in the fresh spinach and tomatoes for the last 2 minutes.
  7. Remove from heat and place the veggies on top of the shredded potatoes.
  8. In a large bowl, whisk together the eggs and season to taste.
  9. Pour the egg mixture over the vegetable-filled baking dish, then place it in the oven.
  10. Bake for 40 to 45 minutes.

📖 Recipe

Veggie Breakfast Casserole Recipe

Veggie Breakfast Casserole Recipe

A veggie-filled breakfast casserole to make for a weekend brunch or a weekday breakfast on the run.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 4 people
Calories 317 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 375 degrees F.
  • Melt cooking fat in a skillet. Add the shredded potatoes and saute over medium-high heat for about 3 minutes.
    Cooking fat, 2 russet or sweet potatoes
  • Cover and cook over medium-low heat for another 3 minutes, then place in a layer at the bottom of the baking dish.
  • Add more cooking fat to the skillet; cook the onion and garlic for 2 to 3 minutes.
    1 onion, 2 garlic cloves
  • Add the bell pepper and sliced mushrooms; cook until soft, 4 to 5 minutes.
    1 bell pepper, 1 cup mushrooms
  • Add in the fresh spinach and tomatoes for the last 2 minutes.
    1 cup fresh spinach, ½ cup grape tomatoes
  • Remove from heat and place the veggies on top of the shredded potatoes.
  • In a large bowl, whisk together the eggs and season to taste.
    12 eggs, Sea salt and freshly ground black pepper
  • Pour the egg mixture over the vegetable-filled baking dish, then place it in the oven.
  • Bake for 40 to 45 minutes.

Nutrition

Calories: 317kcalCarbohydrates: 30gProtein: 20gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 491mgSodium: 262mgPotassium: 826mgFiber: 5gSugar: 8gVitamin A: 18535IUVitamin C: 48mgCalcium: 135mgIron: 5mg
Keyword casserole, veggie
Tried this recipe?Let us know how it was!

Cumin And Paprika Chicken Drumsticks Recipe

by Leave a Comment

With a classic spice blend of paprika, cumin, onion powder and cayenne pepper, this drumstick recipe is versatile and will go with almost any side dish. The apple juice is the secret weapon in the marinade, and balances out the spicy ingredients with a hint of sweetness.

Cumin And Paprika Chicken Drumsticks

Drumsticks are budget-friendly and pair perfectly with a side of veggies at a backyard BBQ cookout. Kids love to eat with their hands, so these drumsticks are great for the kids to grab and gnaw away! Sure, there will be messy hands and faces for kids and adults alike, but that's what makes backyard gatherings so much fun.

Looking for a grilled vegetable side? Toss sliced sweet potatoes on the grill during the final 10 minutes of grilling.

You can also pair these drumsticks with a fresh, crisp salad. If you have any drumsticks left over, carve the meat off the bone with a sharp knife and toss it in a salad the next day.

Cumin And Paprika Chicken Drumsticks Recipe

Serves: 4 Prep: 15 min + 1 h Cook: 35 min

Ingredients

  • 2 lb. chicken drumsticks
  • 1 tsp. paprika
  • ½ tsp. cumin
  • ½ tsp. onion powder
  • ¼ tsp. cayenne pepper
  • 2 garlic cloves, minced
  • ½ cup fresh parsley
  • ½ cup fresh apple juice
  • ¼ cup olive oil
  • Sea salt and freshly ground black pepper
Cumin And Paprika Chicken Drumsticks Recipe Preparation

Preparation

  1. Combine the paprika, cumin, onion powder, cayenne pepper, garlic, parsley, apple juice, and olive oil, and season to taste.
  2. Add the drumstick to the marinade, cover, and refrigerate for 1 to 8 hours.
  3. Turn the drumstick once in a while if marinating for more than 1 hour.
  4. Preheat the grill to medium-high heat.
  5. Grill the drumstick for 30 to 35 minutes, turning every 4 to 5 minutes.
  6. Let rest for 2 to 3 minutes, then serve.

📖 Recipe

Cumin And Paprika Chicken Drumsticks Recipe

Cumin And Paprika Chicken Drumsticks Recipe

A classic drumstick recipe with warm spices and sweet apple juice marinade.
5 from 1 vote
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Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 635 kcal

Ingredients
  

Instructions
 

  • Combine the paprika, cumin, onion powder, cayenne pepper, garlic, parsley, apple juice, and olive oil, and season to taste.
    1 tsp. paprika, ½ tsp. cumin, ½ tsp. onion powder, ¼ tsp. cayenne pepper, 2 garlic cloves, ½ cup fresh parsley, ½ cup fresh apple juice, ¼ cup olive oil, Sea salt and freshly ground black pepper
  • Add the drumstick to the marinade, cover, and refrigerate for 1 to 8 hours.
    2 lb. chicken drumsticks
  • Turn the drumstick once in a while if marinating for more than 1 hour.
  • Preheat the grill to medium-high heat.
  • Grill the drumstick for 30 to 35 minutes, turning every 4 to 5 minutes.
  • Let rest for 2 to 3 minutes, then serve.

Nutrition

Calories: 635kcalCarbohydrates: 6gProtein: 43gFat: 48gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 170mgSodium: 167mgPotassium: 559mgFiber: 1gSugar: 3gVitamin A: 1693IUVitamin C: 15mgCalcium: 52mgIron: 3mg
Keyword chicken drumsticks, cumin, paprika
Tried this recipe?Let us know how it was!

Beef Souvlaki Skewers Recipe

by Leave a Comment

Quickly grilled and packed with flavor, these beef skewers are full of zest and herbs. Souvlaki is a popular Greek fast food consisting of small pieces of meat grilled on a skewer. While the meat is usually served in a pita wrap, these can easily be served with a side of veggies or salad.

Beef Souvlaki Skewers

The amount of time to marinate these cubes of beef is flexible; you can marinate for just a few hours or overnight. Like any skewer recipe, if you're using wooden skewers, be sure to soak them in water for at least 30 minutes so the skewers don't catch on fire while on the grill.

The mix of lemon and herbs in the marinade makes this a versatile dish. Pair with zucchini gremolata or grilled vegetables. Have leftovers? Slide the beef chunks off the skewers and serve on a salad the next day!

Beef Souvlaki Skewers Recipe

Serves: 6 Prep: 15 min + 2 h Cook: 12 min

Ingredients

  • 3 lbs beef, cut into cubes
  • 4 garlic cloves
  • ¼ cup fresh mint
  • 2 tablespoon dried oregano
  • 2 tablespoon fresh rosemary
  • ½ cup fresh lemon juice
  • 1 cup olive oil
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers
Beef Souvlaki Skewers Recipe Preparation

Preparation

  1. In a food processor, add the garlic cloves, mint, oregano, rosemary, lemon juice, and olive oil, and season to taste.
  2. Pulse until the marinade is smooth.
  3. Add the beef to the marinade and refrigerate for 2 to 3 hours.
  4. Preheat your grill to medium-high heat.
  5. Thread beef onto the skewers.
  6. Place the beef skewers on the grill and cook for 2 to 3 minutes per side.
  7. Serve with fresh lemon wedges.

📖 Recipe

Beef Souvlaki Skewers Recipe

Beef Souvlaki Skewers Recipe

A taste of Greece in a beef skewer with a refreshing marinade of lemon, mint and herbs.
5 from 1 vote
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Prep Time 2 hours 15 minutes
Cook Time 12 minutes
Total Time 2 hours 27 minutes
Course Appetizer
Cuisine American
Servings 6 people
Calories 908 kcal

Ingredients
  

Instructions
 

  • In a food processor, add the garlic cloves, mint, oregano, rosemary, lemon juice, olive oil, and season to taste.
    4 garlic cloves, ¼ cup fresh mint, 2 tablespoon dried oregano, 2 tablespoon fresh rosemary, ½ cup fresh lemon juice, 1 cup olive oil, Sea salt and freshly ground black pepper
  • Pulse until the marinade is smooth.
  • Add the beef to the marinade and refrigerate 2 to 3 hours.
    3 lbs beef
  • Preheat your grill to medium-high heat.
  • Thread beef onto the skewers.
    Wood or metal skewers
  • Place the beef skewers on the grill and cook for 2 to 3 minutes per side.
  • Serve with fresh lemon wedges.

Nutrition

Calories: 908kcalCarbohydrates: 4gProtein: 39gFat: 82gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 46gTrans Fat: 3gCholesterol: 161mgSodium: 154mgPotassium: 678mgFiber: 1gSugar: 1gVitamin A: 129IUVitamin C: 9mgCalcium: 79mgIron: 5mg
Keyword Beef, skewer, souvlaki
Tried this recipe?Let us know how it was!

Chicken Burger With Balsamic Caramelized Onion Recipe

by Leave a Comment

Can't decide between having chicken or a burger? Have both when you purchase a few pounds of budget-friendly ground chicken. This chicken burger boasts loads of flavor, especially when topped with a pile of tender caramelized onions, sliced avocado, and creamy mayonnaise.

Chicken Burger With Balsamic Caramelized Onion

Great things take time, and the same is true for caramelizing onions. The tastiest caramelized onions require at least 30 minutes of low and slow heat.

When the onions are caramelized, they will take on a rich brown color. Be sure to stir them while they're cooking in the pan to avoid burning the onions.

If you want your burger to be wrapped up like a classic burger, wrap it in lettuce or serve on a portobello mushroom.  While the grill is hot, cut up a bunch of sweet potato wedges and toss on the grill. Serve with a cool salad!

Chicken Burger With Balsamic Caramelized Onion Recipe

Serves: 4 Prep: 15 min Cook: 35 min

Ingredients

  • 2 lb. ground chicken
  • ½ onion, minced
  • 2 tbsp. coconut aminos
  • 2 garlic cloves, minced
  • 1 tbsp. dried thyme
  • 1 avocado, sliced
  • Sea salt and freshly ground black pepper

Balsamic Caramelized Onions Ingredients

  • 3 large onions, sliced
  • ½ cup balsamic vinegar
  • 2 tbsp. coconut oil
  • Sea salt
Chicken Burger With Balsamic Caramelized Onion Recipe Preparation

Preparation

  1. Melt the coconut oil in a skillet over medium heat.
  2. Add the onions and season with salt.
  3. Cook for 10 to 15 minutes, constantly stirring, making sure not to burn the onions.
  4. Add the balsamic vinegar, lower the heat, and cook for another 5 to 10 minutes, stirring; remove from heat.
  5. Preheat your grill to medium-high heat.
  6. In a bowl, combine the chicken, onion, coconut aminos, garlic, thyme, and season.
  7. Form 6 to 8 burger patties with the chicken mixture.
  8. Cook for 5 to 6 minutes on each side on the preheated grill.
  9. Serve the patties topped with caramelized onion, avocado slices, and your favorite condiments.

📖 Recipe

Chicken Burger With Balsamic Caramelized Onion Recipe

Chicken Burger With Balsamic Caramelized Onion Recipe

A chicken burger boasting loads of flavor and topped with a pile of tender caramelized onions and sliced avocado.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 553 kcal

Ingredients
  

Instructions
 

  • Melt the coconut oil in a skillet over medium heat.
    2 tbsp. coconut oil
  • Add the onions and season with salt.
    ½ onion, Sea salt and freshly ground black pepper
  • Cook for 10 to 15 minutes, constantly stirring, making sure not to burn the onions.
  • Add the balsamic vinegar, lower the heat, and cook for another 5 to 10 minutes, stirring; remove from heat.
    ½ cup balsamic vinegar
  • Preheat your grill to medium-high heat.
  • In a bowl, combine the chicken, onion, coconut aminos, garlic, thyme, and season.
    2 lb. ground chicken, 2 tbsp. coconut aminos, 2 garlic cloves, 1 tbsp. dried thyme, 3 large onions, Sea salt
  • Form 6 to 8 burger patties with the chicken mixture.
  • Cook for 5 to 6 minutes on each side on the preheated grill.
  • Serve the patties topped with caramelized onion, avocado slices, and your favorite condiments.
    1 avocado

Nutrition

Calories: 553kcalCarbohydrates: 23gProtein: 42gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 195mgSodium: 320mgPotassium: 1640mgFiber: 6gSugar: 9gVitamin A: 216IUVitamin C: 14mgCalcium: 123mgIron: 7mg
Keyword balsamic, burger, caramelized onion, chicken
Tried this recipe?Let us know how it was!

Grilled Spiced T-Bone Steak Recipe

by Leave a Comment

The T-bone steak is one of the prime cuts and contains two cuts of steak: the strip loin and the tenderloin. Both of these cuts are tender because they are located on the areas of the animal that get the least exercise.  The iconic T-bone separates the cuts and will help keep the meat tender while it cooks.

Grilled Spiced T-Bone Steak

One of the keys to cooking a great steak is to allow the steaks to come to room temperature before cooking them, as the steaks will spend less time on the grill and be more tender and juicy after they're cooked.

Often 30-45 minutes is enough time to bring the steak to room temperature. When the steaks are ready, pat them dry, then season with the paprika spice rub.

When the steak is done cooking, let it rest for at least 5 minutes to allow the juices to settle. Serve with a fruit salad or a potato salad, or grill up some sweet potatoes wedges to go along with your steak!

Grilled Spiced T-Bone Steak Recipe

Serves: 4 Prep: 10 min Cook: 12 min

Ingredients

  • 4 T-bone steaks
  • 1 tbsp. paprika
  • 1 tsp. ground coriander
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. cayenne pepper
  • ½ tsp. ground turmeric
  • Sea salt and freshly ground black pepper
Grilled Spiced T-Bone Steak Recipe Preparation

Preparation

  1. Preheat the grill to high heat.
  2. In a bowl, combine all the spices and mix well.
  3. Let the steak come to room temperature, then rub it with the paprika mixture.
  4. Place the steaks on the preheated grill and cook for 3 to 4 minutes per side.
  5. Let the steak rest for 4 to 5 minutes and serve.

📖 Recipe

Grilled Spiced T-Bone Steak Recipe

Grilled Spiced T-Bone Steak Recipe

A classic grilled T-bone steak with a flavorful paprika rub.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 777 kcal

Ingredients
  

Instructions
 

  • Preheat the grill to high heat.
  • In a bowl, combine all the spices and mix well.
    1 tbsp. paprika, 1 tsp. ground coriander, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. cayenne pepper, ½ tsp. ground turmeric, Sea salt and freshly ground black pepper
  • Let the steak come to room temperature, then rub it with the paprika mixture.
    4 T-bone steaks
  • Place the steaks on the preheated grill and cook for 3 to 4 minutes per side.
  • Let the steak rest for 4 to 5 minutes and serve.

Nutrition

Calories: 777kcalCarbohydrates: 4gProtein: 71gFat: 51gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 190mgSodium: 188mgPotassium: 1192mgFiber: 2gSugar: 1gVitamin A: 2076IUVitamin C: 1mgCalcium: 42mgIron: 8mg
Keyword grilled, spiced, steak, t bone steak
Tried this recipe?Let us know how it was!

Bacon-Wrapped Jalapeno-Mushroom Stuffed Chicken Recipe

by Leave a Comment

Everything tastes better, wrapped in bacon, right? As a cult classic, bacon lends flavor and provides a crispy finish to this stuffed chicken dish. Because the chicken breast is quite lean, the bacon provides a dose of fat, while the jalapeno mushroom stuffing brings a kick of flavor, too. 

Bacon-Wrapped Jalapeno-Mushroom Stuffed Chicken

The technique of butterflying a chicken breast allows the breast to cook more evenly. It's also helpful in stuffed recipes because the chicken breast is wider and thinner, so it has more surface area to top with a delicious filling. 

Butterflying chicken breasts may sound intimidating, but it's not as difficult as you may imagine. To cut a breast open, place each breast on the countertop or cutting board. Hold your knife parallel to the counter and start cutting until you’ve almost sliced the chicken breast into two flat pieces.

You should be able to open the chicken breast flat on the cutting board, which gives you double the surface area to spread the jalapeno mushroom stuffing. 

Serve with a cool watermelon salad or cucumber salad. If you have leftover stuffed chicken, slice it up and have it for lunch tomorrow!

Bacon-Wrapped Jalapeno-Mushroom Stuffed Chicken Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

  • 4 chicken breasts, butterflied or pounded
  • 1 to 2 jalapenos sliced
  • 1 cup mushrooms, sliced
  • ½ red onion, minced
  • 1 garlic clove, minced
  • ½ tbsp. paprika
  • ¼ cup coconut milk
  • 12 slices bacon
  • Sea salt and freshly ground black pepper
Bacon-Wrapped Jalapeno-Mushroom Stuffed Chicken Recipe Preparation

Preparation

  1. Preheat the grill for indirect grilling to medium-high heat.
  2. In a bowl, combine the jalapenos, mushrooms, onion, garlic, paprika, and coconut milk,  and season to taste.
  3. Lay the chicken flat, and fill with the jalapeno mushroom sauce.
  4. Roll the chicken tightly and wrap each breast with bacon slices, securing with a toothpick, if needed.
  5. Grill over indirect medium-high heat, covered, and cooked for 25 to 30 minutes, turning every ten minutes or until chicken is cooked through and bacon is crispy.

📖 Recipe

Bacon-Wrapped Jalapeno-Mushroom Stuffed Chicken Recipe

Bacon-Wrapped Jalapeno-Mushroom Stuffed Chicken Recipe

Everything tastes better wrapped in bacon and stuffed with jalapenos, right? Try this simple stuffed chicken recipe tonight!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 605 kcal

Ingredients
  

Instructions
 

  • Preheat the grill for indirect grilling to medium-high heat.
  • In a bowl, combine the jalapenos, mushrooms, onion, garlic, paprika, and coconut milk, and season to taste.
    1 to 2 jalapenos sliced, 1 cup mushrooms, ½ red onion, 1 garlic clove, ½ tbsp. paprika, ¼ cup coconut milk, Sea salt and freshly ground black pepper
  • Lay the chicken flat, and fill with the jalapeno mushroom sauce.
    4 chicken breasts
  • Roll the chicken tightly and wrap each breast with bacon slices, securing with a toothpick, if needed.
    12 slices bacon
  • Grill over indirect medium-high heat, covered, and cooked for 25 to 30 minutes, turning every ten minutes or until chicken is cooked through and bacon is crispy.

Nutrition

Calories: 605kcalCarbohydrates: 5gProtein: 63gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 190mgSodium: 572mgPotassium: 744mgFiber: 1gSugar: 1gVitamin A: 1009IUVitamin C: 6mgCalcium: 48mgIron: 5mg
Keyword bacon wrapped, chicken, jalapeño, mushroom
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Simple Steak With Mustard Sauce Recipe

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Steaks are one of the most popular cuts of meat, and these sirloin steaks are made even more delicious when coated with a simple marinade. Luckily, the marinade ingredients are simple and won't add much time to the prep. 

The combination of coconut aminos, garlic, and Dijon mustard creates a savory sauce that will complement these tender steaks.

Simple Steak With Mustard Sauce

If you can afford it and have it available, try purchasing grass-fed cuts of beef. Cows fed from grass provide nutrients that aren’t as available in conventionally-raised cows, like CLA and Vitamin K2.

Pro tip: allow the steaks to come to room temperature before cooking them. The steaks will be more tender and juicy after they’re cooked because they will spend less time on the grill.

Slice the steaks into the thickness you desire and serve over a bed of greens or a side of mash. If you have leftovers, place them into a tightly sealed glass container and serve them over a green salad the next day!

Simple Steak With Mustard Sauce Recipe

Serves: 4 Prep: 10 min Cook: 8 min

Ingredients

  • 4 sirloin steaks
  • 2 tbsp. Dijon mustard
  • 2 garlic cloves, minced
  • ¼ cup coconut aminos
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. raw honey (optional)
  • Sea salt and freshly ground black pepper
Simple Steak With Mustard Sauce Recipe Preparation

Preparation

  1. Place the Dijon mustard, garlic, coconut aminos, balsamic vinegar, and honey in a bowl and whisk until well blended.
  2. Season the steaks with salt and pepper on both sides.
  3. Baste the steak with the mustard sauce and bring it to room temperature for 10 to 15 minutes.
  4. Preheat grill to medium-high.
  5. Grill the steaks for 3 to 4 minutes on both sides, and let rest for 4 to 5 minutes before serving.

📖 Recipe

Simple Steak With Mustard Sauce Recipe

Simple Steak With Mustard Sauce Recipe

A zesty and flavorful mustard sauce over tender sirloin steaks.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 341 kcal

Ingredients
  

Instructions
 

  • Place the Dijon mustard, garlic, coconut aminos, balsamic vinegar, and honey in a bowl and whisk until well blended.
    2 tbsp. Dijon mustard, 2 garlic cloves, ¼ cup coconut aminos, 1 tbsp. balsamic vinegar, 1 tbsp. raw honey
  • Season the steaks with salt and pepper on both sides.
    4 sirloin steaks, Sea salt and freshly ground black pepper
  • Baste the steak with the mustard sauce and bring it to room temperature for 10 to 15 minutes.
  • Preheat grill to medium-high.
  • Grill the steaks for 3 to 4 minutes on both sides, and let rest for 4 to 5 minutes before serving.

Nutrition

Calories: 341kcalCarbohydrates: 8gProtein: 50gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 138mgSodium: 550mgPotassium: 796mgFiber: 0.4gSugar: 4gVitamin A: 5IUVitamin C: 1mgCalcium: 72mgIron: 4mg
Keyword mustard, steak
Tried this recipe?Let us know how it was!

Grilled Steak With Tomato-Basil Salsa Recipe

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These grilled steaks get a boost of flavor from a big spoonful of tomato and basil-filled salsa. Grilling a grill-friendly piece of meat is a quick and hassle-free way to cook up protein. There's usually very little clean-up, and if you have an outdoor grill, it's a great excuse to get outside for a bit.

Grilled Steak With Tomato-Basil Salsa

Salsa is a versatile Paleo-friendly condiment that pairs well with everything: burgers, salads, grilled meat, or a dipping sauce. For the most flavorful salsa, use fresh tomatoes from your backyard, the farmer's market, or a local grocery store that stocks fresh, local produce.

Grilling or roasting tomatoes brings out a sweet, caramelized taste. Plum tomatoes have thicker skins and will be able to withstand the heat of the grill, unlike thin-skin tomatoes that can fall apart quickly.

Serve the tomato-basil salsa liberally over the steaks. If you have leftover salsa, store in the fridge and serve over a burger or chicken dish!

Grilled Steak With Tomato-Basil Salsa Recipe

Serves: 4 Prep: 20 min Cook: 15 min

Ingredients

  • 2 to 4 steaks, t-bone, sirloin, top sirloin, etc.
  • 4 plum tomatoes, halved lengthwise
  • 4 tbsp. olive oil
  • ¼ cup fresh basil, minced
  • 2 tbsp. fresh flat-leaf parsley leaves, minced
  • 2 tbsp. balsamic vinegar
  • 2 garlic cloves, minced
  • ¼ tsp. crushed red pepper
  • Sea salt and freshly ground black pepper
Grilled Steak With Tomato-Basil Salsa Recipe Preparation

Preparation

  1. Preheat the grill to medium-high heat.
  2. Drizzle 2 tbsp. of olive oil over the sliced tomatoes and season to taste.
  3. Place sliced tomatoes on the grill and cook until charred and soft, 4 to 6 minutes per side.
  4. Remove tomatoes, and let cool.
  5. Season the steaks to taste, then grill for 3 to 4 minutes per side and let rest for about 4 minutes.
  6. Chop the tomatoes and place them in a bowl. Add basil, parsley, vinegar, garlic, crushed red pepper, and remaining olive oil, then toss to combine.
  7. Serve the steak topped with tomato-basil salsa.

📖 Recipe

Grilled Steak With Tomato-Basil Salsa Recipe

Grilled Steak With Tomato-Basil Salsa Recipe

Grill up steaks and serve with a big spoonful of a grilled tomato and herb-filled salsa.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 389 kcal

Ingredients
  

Instructions
 

  • Preheat the grill to medium-high heat.
  • Drizzle 2 tbsp. of olive oil over the sliced tomatoes and season to taste.
    4 plum tomatoes, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
  • Place sliced tomatoes on the grill and cook until charred and soft, 4 to 6 minutes per side.
    4 plum tomatoes
  • Remove tomatoes, and let cool.
  • Season the steaks to taste, then grill for 3 to 4 minutes per side and let rest for about 4 minutes.
    2 to 4 steaks
  • Chop the tomatoes and place them in a bowl. Add basil, parsley, vinegar, garlic, crushed red pepper, and remaining olive oil, then toss to combine.
    ¼ cup fresh basil, 2 tbsp. fresh flat-leaf parsley leaves, 2 tbsp. balsamic vinegar, 2 garlic cloves, ¼ tsp. crushed red pepper
  • Serve the steak topped with tomato-basil salsa.

Nutrition

Calories: 389kcalCarbohydrates: 5gProtein: 24gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 69mgSodium: 73mgPotassium: 516mgFiber: 1gSugar: 3gVitamin A: 1327IUVitamin C: 19mgCalcium: 33mgIron: 3mg
Keyword basil, grilled steak, salad, tomato
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Slow Cooker Beef Zucchini Lasagna Recipe

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A Paleo lasagna dish that’s easy to prepare – it may not sound possible! But with some nifty Paleo substitutions and the use of your slow cooker, you too can enjoy this amazing Paleo-Italian dish.

Instead of dealing with the long layering and baking process of a traditional lasagna casserole, you’ll be using layers of eggplant, zucchini, and Italian sauce in your slow cooker, setting it up for the day, and returning to a delicious and hearty meal.

We really do believe that Paleo shouldn’t be about giving up, and we think this recipe does such a great job of combining the needs of the Paleo diet and the simplicity of a quick weeknight meal.

Slow Cooker Beef Zucchini Lasagna

In this dish, you’ll be using some of our favorite noodle replacements in lieu of sheets of lasagna – eggplant, and zucchini.

Both of these veggies are awesome for a ton of reasons: Eggplant works well in any Italian meal (just make sure to sweat your eggplant if you prefer it drier), and zucchini is a perfect zoodle with a good amount of Vitamin C.

Since you’ll be cooking these in your slow cooker, definitely slice these a bit thicker than you might for a casserole – the long cook time can make these a bit too limp otherwise.

One of the benefits of a slow cooker meal is that there isn’t really a need to add other dishes, but if you are looking to fill up your plate a bit more, try adding a dish like this Italian chopped salad.

Slow Cooker Beef Zucchini Lasagna Recipe

Serves: 4 Prep: 25 min Cook: 6 h

Ingredients

  • 2 medium zucchini, thinly sliced length-wise
  • 1 medium eggplant, thinly sliced length-wise
  • 1 bell pepper, diced
  • 1 lb. ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 2 cups tomatoes, diced
  • 4 cups tomato sauce
  • 2 tsp. dried oregano
  • ¼ cup fresh basil, minced
  • 1 tbsp. fresh parsley, minced
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper
Slow Cooker Beef Zucchini Lasagna Recipe Preparation

Preparation

  1. Heat olive oil in a skillet over medium-high heat.
  2. Cook the garlic and onion for 1 to 2 minutes.
  3. Add the beef and cook until browned, about 4 to 5 minutes.
  4. Add in the diced tomatoes, bell pepper, oregano, basil, parsley, and tomato paste.
  5. Cook everything while stirring for 3 to 4 minutes.
  6. Pour in the tomato sauce, stir everything, and season to taste with salt and pepper to complete the lasagna sauce.
  7. Alternate layers of zucchini and eggplant topped with lasagna sauce in a slow cooker.
  8. Finish with one last layer of lasagna sauce, top with fresh basil, cover, and cook on low for 4 to 6 hours.

📖 Recipe

Slow Cooker Beef Zucchini Lasagna Recipe

Slow Cooker Beef Zucchini Lasagna Recipe

Take a bite out of this slow cooker lasagna dish - the Paleo substitutions make it a perfect weeknight family meal!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 531 kcal

Ingredients
  

Instructions
 

  • Heat olive oil in a skillet over medium-high heat.
    2 tbsp. olive oil
  • Cook the garlic and onion for 1 to 2 minutes.
    2 garlic cloves, 1 onion
  • Add the beef and cook until browned, about 4 to 5 minutes.
    1 lb. ground beef
  • Add in the diced tomatoes, bell pepper, oregano, basil, parsley, and tomato paste.
    1 bell pepper, 2 cups tomatoes, 2 tsp. dried oregano, ¼ cup fresh basil, 1 tbsp. fresh parsley, 2 tbsp. tomato paste
  • Cook everything while stirring for 3 to 4 minutes.
  • Pour in the tomato sauce, stir everything, and season to taste with salt and pepper to complete the lasagna sauce.
    4 cups tomato sauce, Sea salt and freshly ground black pepper
  • Alternate layers of zucchini and eggplant topped with lasagna sauce in a slow cooker.
    2 medium zucchini, 1 medium eggplant
  • Finish with one last layer of lasagna sauce, top with fresh basil, cover, and cook on low for 4 to 6 hours.

Nutrition

Calories: 531kcalCarbohydrates: 40gProtein: 28gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 81mgSodium: 1471mgPotassium: 2146mgFiber: 13gSugar: 24gVitamin A: 3021IUVitamin C: 96mgCalcium: 183mgIron: 8mg
Keyword lasagna, slow cooker, zucchini
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Grilled Steak With Chili-Coffee Rub Recipe

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There’s nothing quite like a well-cooked steak to make a hard day better. While we definitely enjoy all things steak, if you stick to the traditional ways of cooking this, you are missing out on a world of flavor possibilities.

Grilled Steak With Chili-Coffee Rub

Steak, and beef in general, has a really unique flavor that allows for a ton of spice varieties to embed with the meat and always seems to make all of the ingredients taste better!

For this dish, we took more of a restaurateur approach. The result is this chili-coffee steak, a strong and bold flavor combination that’ll impress any diner who’s willing to try something new.

For this dish to work, you’ll need an ingredient you may not use in cooking too often – ground coffee. You might be thinking, is coffee even Paleo?

The simple answer is yes, so using this ingredient in cooking, baking, and as part of a morning routine is perfectly fine.

Where there is a bit of debate is in the supposed health benefits of coffee – some maintain that the antioxidants of coffee provide a great justification for daily use; others feel these benefits are overstated. Our opinion?

As with many things, use coffee in moderation, and spend the extra money on fair-trade beans. For the best flavor, buy whole beans and grind them immediately before using them.

Since the chili-coffee rub has such a strong flavor, try pairing this dish with a neutral side course of roasted vegetables (seasoned with just salt and pepper) or a simple salad. You can even try topping the steak with a delicious chimichurri sauce.

Grilled Steak With Chili-Coffee Rub Recipe

Serves: 4 Prep: 20 min Cook: 10 min

Ingredients

  • 4 rib-eye steaks;
  • 1 ½ tbsp. ground coffee;
  • 2 tbsp. chili powder;
  • ½ tbsp. paprika;
  • 2 tsp. onion powder;
  • 2 tsp. garlic powder;
  • ½ tsp. cayenne pepper;
  • ¼ tsp. ground ginger;
  • ¼ tsp. ground coriander;
  • Sea salt and freshly ground black pepper;
Grilled Steak With Chili-Coffee Rub Recipe Preparation

Preparation

  1. Preheat the grill to medium-high heat.
  2. In a bowl, combine the ground coffee, chili powder, paprika, onion powder, garlic powder, cayenne pepper, ground ginger, and ground coriander; season with sea salt and freshly ground black pepper to taste.
  3. Generously season the steaks with the chili-coffee rub on both sides.
  4. Place the steaks on the grill and cook for 4 to 5 minutes per side or until desired doneness.
  5. Let the steaks rest for 5-8 minutes before serving.

📖 Recipe

Grilled Steak With Chili-Coffee Rub Recipe

Grilled Steak With Chili-Coffee Rub Recipe

If you like bold flavors, you'll really love this chili-coffee rubbed steak. It packs a punch, without a lot of effort!
5 from 1 vote
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 517 kcal

Ingredients
  

Instructions
 

  • Preheat the grill to medium-high heat.
  • In a bowl, combine the ground coffee, chili powder, paprika, onion powder, garlic powder, cayenne pepper, ground ginger, and ground coriander; season with sea salt and freshly ground black pepper to taste.
    1 ½ tbsp. ground coffee, 2 tbsp. chili powder, ½ tbsp. paprika, 2 tsp. onion powder, 2 tsp. garlic powder, ½ tsp. cayenne pepper, ¼ tsp. ground ginger, ¼ tsp. ground coriander, Sea salt and freshly ground black pepper
  • Generously season the steaks with the chili-coffee rub on both sides.
    4 rib-eye steaks
  • Place the steaks on the grill and cook for 4 to 5 minutes per side or until desired doneness.
  • Let the steaks rest for 5-8 minutes before serving.

Nutrition

Calories: 517kcalCarbohydrates: 9gProtein: 48gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 138mgSodium: 244mgPotassium: 866mgFiber: 4gSugar: 1gVitamin A: 3391IUVitamin C: 1mgCalcium: 59mgIron: 6mg
Keyword chili coffee, chilli, grilled steak
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Grilled Salmon And Bell Pepper Skewers Recipe

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Salmon-stuffed peppers, or salmon and bell pepper skewers? Either choice is an excellent one, but if you are on a grilling spree, you will want to choose the latter and save the stuffed peppers for chillier days.

Skewers are always "fun food" for outdoor parties and backyard gatherings, and no, salmon is not just for posh people, it is for everyone, so take a skewer and indulge in this widely available and tasty fish.

Grilled Salmon And Bell Pepper Skewers

For your skewers to be a sizzling success, it is of utmost importance that the cubed fish and vegetables are of similar-sized pieces; this will ensure that the kebabs grill evenly.

Choose your favorite color of bell pepper, or alternate between red, yellow, orange, and green for visual interest and an abundance of vitamin C in your meal.

Red bell peppers are an adequate source of vitamin C content, and when eaten with spinach or other iron-rich foods, they may help to increase your body's iron stores.

Grab your favorite serving bowl and chop up some tomatoes and spinach for a quick salad. You can also put a unique twist on dinner and serve up a warm spinach and pear salad alongside your salmon skewers - salmon and pears are a tasty combination indeed!

Grilled Salmon And Bell Pepper Skewers Recipe

Serves: 4 Prep: 20 min Cook: 15 min

Ingredients

  • 2 lb. salmon fillet, cut into cubes
  • 1 large bell pepper, cut into squares
  • 1 red onion, cut into chunks
  • Juice and zest of 1 lemon
  • ¼ cup olive oil
  • 1 tbsp. fresh cilantro, minced
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers
Grilled Salmon And Bell Pepper Skewers Recipe Preparation

Preparation

  1. Preheat the grill to medium heat.
  2. Thread the salmon, pepper, and onion pieces on the skewers.
  3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cilantro, and season to taste with salt and pepper.
  4. Brush the skewers with the olive oil and lemon juice mixture on all sides.
  5. Grill the skewers for 3 to 4 minutes on each side.
  6. Adjust seasoning and serve with fresh lemon slices.

📖 Recipe

Grilled Salmon And Bell Pepper Skewers Recipe

Grilled Salmon And Bell Pepper Skewers Recipe

Serve your expertly grilled salmon and bell pepper skewers with a warm spinach and pear salad by their side for accolades all around.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 461 kcal

Ingredients
  

Instructions
 

  • Preheat the grill to medium heat.
  • Thread the salmon, pepper, and onion pieces on the skewers.
    2 lb. salmon fillet, 1 large bell pepper, 1 red onion
  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cilantro, and season to taste with salt and pepper.
    Juice and zest of 1 lemon, ¼ cup olive oil, 1 tbsp. fresh cilantro, Sea salt and freshly ground black pepper
  • Brush the skewers with the olive oil and lemon juice mixture on all sides.
  • Grill the skewers for 3 to 4 minutes on each side.
  • Adjust seasoning and serve with fresh lemon slices.

Nutrition

Calories: 461kcalCarbohydrates: 4gProtein: 46gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 125mgSodium: 104mgPotassium: 1234mgFiber: 1gSugar: 2gVitamin A: 1272IUVitamin C: 41mgCalcium: 38mgIron: 2mg
Keyword bell pepper, grilled salmon, skewers
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Watermelon and Lime Ice Pops Recipe

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When the temperatures soar, you need a way to cool down. Taking a dip in the pool is one way to beat the summer heat, but it doesn't fill your belly; in fact, swimming makes you hungry. Another way to stay chill is to feed your thirst with an ice pop.

Since 1923 people have been enjoying them, so we know you can't go wrong with this amazingly simple recipe, and chances are good that your Paleo kids will love them too.

Watermelon and Lime Ice Pops

You can go wild with popsicles adding just about any fresh fruit (blueberries, raspberries, strawberries, mandarins) along with a good measure of fruit juice.

Surprisingly, you can also sneak some vegetables in too - cooked beets, carrot juice, or spinach - who says ice pops are just for children? In this recipe, however, you will be using 4 cups of watermelon and a hint of lime.

Note that you can make the hint bigger by adding even more lime juice; feel free to make it as sour as you like. Limes can help in improving digestion, rejuvenate your skin, and help your body fight infections. That is quite a summer treat!

Once you have properly chilled down from spending perhaps too much time in the blazing sun, it is time to think about dinner and what to do with all those leftover limes because it is hard to buy just one, right?

We suggest cilantro-lime tuna for a light summer meal, or a mouthwatering taco lime shrimp salad, for nothing says heat like a plateful of spicy Mexican cuisine!

Watermelon and Lime Ice Pops Recipe

Serves: 6 Prep: 10 min

Ingredients

  • 4 cups watermelon, cubed
  • 2 to 3 tbsp. fresh lime juice
  • Popsicle mold
Watermelon and Lime Ice Pops Recipe Preparation

Preparation

  1. In a blender, add the cubed watermelon and fresh lime juice.
  2. Pulse until you get a smooth juice.
  3. Pour the watermelon-lime juice into an ice pop mold, and place it in the freezer.
  4. Freeze the ice pops until firm, 2 to 4 hours.

📖 Recipe

Watermelon and Lime Ice Pops Recipe

Watermelon and Lime Ice Pops Recipe

Watermelon and lime ice pops are the perfect treat to eat out by the pool, under the shade of a tree and most definitely before dinner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 32 kcal

Ingredients
  

Instructions
 

  • In a blender, add the cubed watermelon and fresh lime juice.
    4 cups watermelon, 2 to 3 tbsp. fresh lime juice
  • Pulse until you get a smooth juice.
  • Pour the watermelon-lime juice into an ice pop mold, and place it in the freezer.
    Popsicle mold
  • Freeze the ice pops until firm, 2 to 4 hours.

Nutrition

Calories: 32kcalCarbohydrates: 8gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 1mgPotassium: 119mgFiber: 0.4gSugar: 6gVitamin A: 579IUVitamin C: 10mgCalcium: 8mgIron: 0.2mg
Keyword ice pops, lime, watermelon
Tried this recipe?Let us know how it was!

Herb Stuffed Burgers Recipe

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Paleo cooks keep reinventing the classic burger time and time again, and every time a new recipe emerges, it is tastier than the last, as is the case of herb-stuffed burgers. With green onions, garlic, parsley, sage, and mustard stirred directly into the ground meat; every bite will explode with herby goodness.

Herb Stuffed Burgers

As you may have already noticed, this recipe does not skimp on the herbs, dried or fresh. This is a wonderful thing because herbs have many benefits: they are full of disease-fighting antioxidants, they are infinitely more flavorful than salt and pepper, and many have antiviral, antibacterial, and antimicrobial properties.

They are relatively cheap if you consider food as medicine, and you can save yet more money if you grow your own in your garden or windowsill.

You may even want to make your own Herbes de Provence spice mix with a combination of savory rosemary, thyme, oregano, marjoram, and lavender leaves or flowers, for this is what makes the burger extra special.

Herb-stuffed burgers hold their own next to a side of mixed seasonal veggies - lettuce, cherry tomatoes, peppers, or a balsamic onion salad, but if you are holding onto the tradition "it must have a bun!", know that there are Paleo options available, and all of them are incredibly tasty.

You can make a Paleo burger bun with coconut flour and eggs or with almond flour; you can wrap them in fresh green lettuce leaves, or you could even grill a set of large portobellos and squash the burger in between.

Herb Stuffed Burgers Recipe

Serves: 6 Prep: 20 min Cook: 15 min

Ingredients

  • 2 lb. grass-fed ground beef
  • 3 green onions, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp. fresh parsley, finely chopped
  • 1 tbsp. fresh sage, finely chopped
  • ½ tbsp. dried oregano
  • 1 tbsp. herbes de Provence
  • 2 tbsp. Dijon mustard
  • 1 large egg
  • Sea salt and freshly ground black pepper
Herb Stuffed Burgers Recipe Preparation

Preparation

  1. Preheat the grill to medium-high heat.
  2. Mix all the ingredients in a large bowl and season to taste with salt and pepper.
  3. Once everything is well combined, form the meat mixture into 6 equal-sized patties.
  4. Adjust the seasoning on the burgers and place them on the grill.
  5. Grill the burgers for 5 to 7 minutes per side or to desired doneness.
  6. Let the burgers rest for 2 to 3 minutes before serving.

📖 Recipe

Herb Stuffed Burgers Recipe

Herb Stuffed Burgers Recipe

Take your burger grilling expertise to the next level - surprise your guests, and yourself, by stuffing an unexpected plethora of summer herbs in the meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 414 kcal

Ingredients
  

Instructions
 

  • Preheat the grill to medium-high heat.
  • Mix all the ingredients in a large bowl and season to taste with salt and pepper.
    2 lb. grass-fed ground beef, 3 green onions, 2 garlic cloves, 2 tbsp. fresh parsley, 1 tbsp. fresh sage, ½ tbsp. dried oregano, 1 tbsp. herbes de Provence, 2 tbsp. Dijon mustard, 1 large egg
  • Once everything is well combined, form the meat mixture into 6 equal-sized patties.
  • Adjust the seasoning on the burgers and place them on the grill.
    Sea salt and freshly ground black pepper
  • Grill the burgers for 5 to 7 minutes per side or to desired doneness.
  • Let the burgers rest for 2 to 3 minutes before serving.

Nutrition

Calories: 414kcalCarbohydrates: 4gProtein: 28gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 135mgSodium: 172mgPotassium: 513mgFiber: 2gSugar: 0.4gVitamin A: 633IUVitamin C: 9mgCalcium: 120mgIron: 7mg
Keyword burgers, herb
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Lemon-Oregano Shrimp And Chicken Skewers Recipe

by Leave a Comment

When life gives you lemons, make a marinade - or lemonade to drink while you wait for your chicken and shrimp to soak up all the goodness the zesty fruit has to offer. As you whisk all the ingredients together, ponder all the health benefits that lemons have to offer.

Lemon-Oregano Shrimp And Chicken Skewers

Lemons are as powerful as they are sour, and if you aren't eating them, now is a terrific time to start. Besides having large amounts of vitamin C, they also contain vitamin B6, potassium, thiamin, and fiber.

They boost our immune system, so if you are stressed at work, add some lemon juice to your tea or water (instead of your possible mid-day coffee), Paleo-inspired or not.

Most of us consume them because they taste amazing with seafood, but that is not a scientific statement - in reality, they relieve general pain and inflammation as they draw uric acid from our joints. It is also said that they promote clear thinking; they really do a body good!

Naturally, you will want to serve these lemon-oregano shrimp and chicken skewers with a generous side salad, perhaps with some purple onions and fresh tomatoes.

If you are keen on adding more lemon to your Paleo meal plan, check out these grilled salmon lemon-lime skewers and orange and lemon roasted duck to stimulate your imagination.

Lemon-Oregano Shrimp And Chicken Skewers Recipe

Serves: 4 Prep: 45 min Cook: 20 min

Ingredients

  • 1 ½ lbs. chicken breasts, boneless and skinless, cubed
  • 1 lb. large shrimp, peeled and deveined
  • ¼ cup olive oil
  • Juice and zest of 1 lemon
  • 4 garlic cloves, minced
  • 2 tbsp. fresh oregano, minced
  • 1 tbsp. fresh parsley, minced
  • Sea salt and freshly ground black pepper
  • Fresh lemon wedges to serve
  • Wooden skewers soaked in water
Lemon-Oregano Shrimp And Chicken Skewers Recipe Preparation

Preparation

  1. In a bowl, whisk the olive oil, lemon juice, lemon zest, garlic, oregano, parsley, and season to taste with salt and pepper.
  2. Pour the sauce over the chicken and shrimp, and let marinate for about 30 minutes.
  3. Thread the chicken and shrimp on separate skewers, as the chicken takes longer to cook.
  4. Preheat the grill to medium-high heat.
  5. Grill the chicken skewers for 12 to 15 minutes, turning them every 3 to 4 minutes or until no longer pink.
  6. Add the shrimp skewers to the grill and cook for 3 to 4 minutes per side, for a total of 6 to 8 minutes.
  7. Serve the skewers with fresh lemon wedges.

📖 Recipe

Lemon-Oregano Shrimp And Chicken Skewers Recipe

Lemon-Oregano Shrimp And Chicken Skewers Recipe

Fire up the grill any night of the week and load it with tangy skewers of lemon marinated shrimp and chicken with notes of oregano and garlic.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 506 kcal

Ingredients
  

Instructions
 

  • In a bowl, whisk the olive oil, lemon juice, lemon zest, garlic, oregano, parsley, and season to taste with salt and pepper.
    ¼ cup olive oil, Juice and zest of 1 lemon, 4 garlic cloves, 2 tbsp. fresh oregano, 1 tbsp. fresh parsley, Sea salt and freshly ground black pepper
  • Pour the sauce over the chicken and shrimp, and let marinate for about 30 minutes.
    1 ½ lbs. chicken breasts, 1 lb. large shrimp
  • Thread the chicken and shrimp on separate skewers, as the chicken takes longer to cook.
    Wooden skewers soaked in water
  • Preheat the grill to medium-high heat.
  • Grill the chicken skewers for 12 to 15 minutes, turning them every 3 to 4 minutes or until no longer pink.
  • Add the shrimp skewers to the grill and cook for 3 to 4 minutes per side, for a total of 6 to 8 minutes.
  • Serve the skewers with fresh lemon wedges.
    Fresh lemon wedges to serve

Nutrition

Calories: 506kcalCarbohydrates: 7gProtein: 69gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 287mgSodium: 772mgPotassium: 689mgFiber: 3gSugar: 0.4gVitamin A: 677IUVitamin C: 6mgCalcium: 215mgIron: 5mg
Keyword chicken, lemon, oregano, shrimp, skewers
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Grilled Tandoori-Style Chicken Legs Recipe

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Classic tandoori chicken is traditionally marinated in yogurt, lemon juice, and plenty of spices. In fact, the term tandoor refers to a clay oven that generates an intense heat. Fortunately, you won't need a clay oven to make this recipe - a regular grill will work just fine.

Grilled Tandoori-Style Chicken Legs

To make a dairy-free version of tandoori, swap out the yogurt for coconut milk and pack in the spices. Speaking of spices, garam masala is a blend of ground spices that you should be able to locate at your grocery store; it's made of cloves, cinnamon, nutmeg, bay leaf, cumin and other warm spices.

Plan ahead for this recipe: marinate the chicken mid-morning and allow the chicken legs to soak in the flavors and spices for 5-6 hours, if possible. The grilled chicken covered in creamy coconut milk and warm spices will truly be worth the wait! Serve alongside a salad or vegetable dish!

Grilled Tandoori-Style Chicken Legs Recipe

Serves: 4 Prep: 15 min Cook: 1 h

Ingredients

  • 6 whole chicken legs, skinless
  • 1 cup coconut milk
  • 2 tbsp. lemon juice
  • 4 garlic cloves, minced
  • 1 tbsp. fresh ginger, minced
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. cayenne
  • 1 tbsp. garam masala
  • 1 tbsp. paprika
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper
Grilled Tandoori-Style Chicken Legs Recipe Preparation

Preparation

  1. Pour olive oil into a skillet over medium heat.
  2. Add the cumin, turmeric, cayenne, garam masala, and paprika; cook for 1 to 2 minutes, stirring the whole time.
  3. Remove the skillet from heat and let cool.
  4. Pour the coconut milk, lemon juice, garlic, and ginger into the skillet and stir.
  5. Place chicken in a bowl or container and pour the coconut milk sauce over the chicken. Let the chicken marinade for 45 minutes to 6 hours.
  6. Prepare the grill for indirect cooking and remove the chicken from the marinade.
  7. Grill chicken over direct high heat for 4 to 5 minutes, then place over indirect heat.
  8. Cover and cook for another 40 to 45 minutes, covered.
  9. Finish the cooking over direct heat for another 2 to 3 minutes per side.

📖 Recipe

Grilled Tandoori-Style Chicken Legs Recipe

Grilled Tandoori-Style Chicken Legs Recipe

A classic grilled tandoori chicken recipe made with creamy coconut milk and a collection of warm, Indian-inspired spices!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 634 kcal

Ingredients
  

Instructions
 

  • Pour olive oil into a skillet over medium heat.
    2 tbsp. coconut oil
  • Add the cumin, turmeric, cayenne, garam masala, and paprika; cook for 1 to 2 minutes, stirring the whole time.
    1 tsp. ground coriander, 1 tsp. ground cumin, 1 tsp. ground turmeric, 1 tsp. cayenne, 1 tbsp. garam masala, 1 tbsp. paprika, Sea salt and freshly ground black pepper
  • Remove the skillet from heat and let cool.
  • Pour the coconut milk, lemon juice, garlic, and ginger into the skillet and stir.
    1 cup coconut milk, 2 tbsp. lemon juice, 4 garlic cloves, 1 tbsp. fresh ginger
  • Place chicken in a bowl or container and pour the coconut milk sauce over the chicken. Let the chicken marinade for 45 minutes to 6 hours.
    6 whole chicken legs
  • Prepare the grill for indirect cooking and remove the chicken from the marinade.
  • Grill chicken over direct high heat for 4 to 5 minutes, then place over indirect heat.
  • Cover and cook for another 40 to 45 minutes, covered.
  • Finish the cooking over direct heat for another 2 to 3 minutes per side.

Nutrition

Calories: 634kcalCarbohydrates: 10gProtein: 35gFat: 52gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 180mgSodium: 179mgPotassium: 729mgFiber: 3gSugar: 1gVitamin A: 2527IUVitamin C: 7mgCalcium: 67mgIron: 6mg
Keyword chicken leg, grilled chicken, tandoori
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Grilled Salmon With Avocado-Coconut Sauce Recipe

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Salmon is one of the most nutrient-rich protein sources you can eat because of the Omega-3 fats and nutrients like vitamin B and selenium. And luckily, this recipe is fairly simple to put together because the salmon is cooked on the grill, and the sauce is whipped up in one bowl.

Grilled Salmon With Avocado-Coconut Sauce

If you have a hard time filling your plate with healthy fats, worry not - there are plenty of fats in this dish. As mentioned, the salmon is full of anti-inflammatory Omega-3s, the avocado includes plenty of monounsaturated fat, and the coconut milk is rich in MCT and healthy saturated fats.

The cilantro-filled avocado-coconut sauce can also double as a delicious dipping sauce. If you have sauce left over, or make a double batch, try dipping the sauce in plantain chips or taro chips.

To make plantain chips, slice a green plantain, toss them in a healthy oil, and bake for half an hour, flipping halfway through. Enjoy!

Grilled Salmon With Avocado-Coconut Sauce Recipe

Serves: 4 Prep: 15 min Cook: 15 min

Ingredients

  • 4 salmon fillets
  • 1 ripe avocado
  • ⅓ cup coconut milk
  • ¼ cup fresh cilantro minced
  • 1 tbsp. fresh lime juice, lime zest
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tbsp. lime zest
  • Sea salt and freshly ground black pepper
Grilled Salmon With Avocado-Coconut Sauce Recipe Preparation

Preparation

  1. Preheat the grill to medium heat.
  2. Season the salmon fillets and sprinkle with zest of lime.
  3. Place on the preheated grill, and cook for 12 to 15 minutes.
  4. While salmon fillets are grilling, add avocado, coconut milk, cilantro, lime juice, garlic powder, onion powder, salt, and pepper to taste in a blender or food processor and pulse until the sauce is creamy. If the sauce is not creamy enough, add more coconut milk, 1 to 2 tbsp. at a time.
  5. Let the salmon rest for 2 to 3 minutes before serving.
  6. Serve the salmon topped with avocado-coconut sauce, and top with lime wedges.

📖 Recipe

Grilled Salmon With Avocado-Coconut Sauce Recipe

Grilled Salmon With Avocado-Coconut Sauce Recipe

Chow down on this grilled Omega-3-filled salmon served with a creamy coconut sauce.
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 369 kcal

Ingredients
  

Instructions
 

  • Preheat the grill to medium heat.
  • Season the salmon fillets and sprinkle with zest of lime.
    4 salmon fillets, 1 tbsp. lime zest
  • Place on the preheated grill, and cook for 12 to 15 minutes.
  • While salmon fillets are grilling, add avocado, coconut milk, cilantro, lime juice, garlic powder, onion powder, salt, and pepper to taste in a blender or food processor and pulse until the sauce is creamy. If the sauce is not creamy enough, add more coconut milk, 1 to 2 tbsp. at a time.
    1 ripe avocado, ⅓ cup coconut milk, ¼ cup fresh cilantro minced, 1 tbsp. fresh lime juice, 1 tsp. garlic powder, 1 tsp. onion powder, Sea salt and freshly ground black pepper
  • Let the salmon rest for 2 to 3 minutes before serving.
  • Serve the salmon topped with avocado-coconut sauce, and top with lime wedges.

Nutrition

Calories: 369kcalCarbohydrates: 7gProtein: 36gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 83mgPotassium: 1158mgFiber: 4gSugar: 1gVitamin A: 213IUVitamin C: 8mgCalcium: 38mgIron: 2mg
Keyword avocado, coconut, grilled, salmon
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Strawberry Raspberry Salsa Recipe

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Add fruit to your salsa with this sweet and fresh salsa. Minced tomato and cilantro add a contrast to the fruit, and the jalapeno brings extra heat. Not a fan of jalapenos? Just leave them out if you prefer mild salsa.

Strawberry Raspberry Salsa

Salsa is a versatile side that adds flavor to many dishes, especially protein dishes like chicken, pork and fish. Here are some ways to use this salsa:

  • Don't want to make a side salad with this chicken dish? Cover it with salsa.
  • Skip the bun on your burger and toss some salsa on top instead.
  • Add salsa to grilled salmon.

Buy your fruit and produce as fresh as possible for the juiciest and ripe flavors. Head to your farmer's market or local grocer that stocks quality produce to make a salsa worth making again and again!

Strawberry Raspberry Salsa Recipe

Serves: 4 Prep: 20 min

Ingredients

  • 1 cup strawberries, minced
  • 1 cup raspberries
  • 1 granny smith apple, diced
  • 1 cup tomatoes, minced
  • 1 jalapeno pepper, minced
  • ¼ cup cilantro, chopped
  • Juice from 1 lime
Strawberry Raspberry Salsa Recipe Preparation

Preparation

  1. Place all the fruits and jalapenos in a bowl.
  2. Pour the cilantro and lime juice on top.
  3. Toss everything while crushing the raspberries at the same time.
  4. Refrigerate until ready to eat.

📖 Recipe

Strawberry Raspberry Salsa Recipe

Strawberry Raspberry Salsa Recipe

Top your favorite dishes with a fruit-filled salsa with a bite of jalapenos and lime.
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 71 kcal

Ingredients
  

Instructions
 

  • Place all the fruits and jalapenos in a bowl.
    1 cup strawberries, 1 granny smith apple, 1 cup tomatoes, 1 jalapeno pepper
  • Pour the cilantro and lime juice on top.
    ¼ cup cilantro, Juice from 1 lime
  • Toss everything while crushing the raspberries at the same time.
    1 cup raspberries
  • Refrigerate until ready to eat.

Nutrition

Calories: 71kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 82mgPotassium: 340mgFiber: 5gSugar: 11gVitamin A: 274IUVitamin C: 41mgCalcium: 38mgIron: 1mg
Keyword raspberry, salsa, strawberry
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Grilled Pesto Shrimp Skewers Recipe

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Cover your shrimp in a flavorful pesto and grill them up on a skewer! Remember, skewers aren't just for beef, chicken, or a bunch of veggies; skewers are great for seafood, like salmon or shrimp.

Plus, you get a big dose of Omega-3 fats when you pluck these shrimp off the grill. Speaking of healthy fats, these shrimp are coated in a creamy pesto with plenty of healthy olive oil, too.

Grilled Pesto Shrimp Skewers

Pesto is traditionally made with fresh basil, pine nuts, and Parmesan cheese. Luckily, if you choose not to eat dairy, the pesto retains its sharp, rich flavor without the cheese.  If you do choose to consume dairy, make sure you purchase a high-quality Parmesan cheese.

If you have the option to spend a little more money on certain grocery items, prioritizing quality grass-fed, sustainably-raised meat and dairy is a good idea.

Serve these shrimp over a bed of cauliflower rice and even top with a squeeze of lemon and a bit more pesto, if you'd like. Enjoy these skewers with a green salad, potato salad, or a side of vegetables.

Grilled Pesto Shrimp Skewers Recipe

Serves: 4 Prep: 30 min Cook: 8 min

Ingredients

  • 2 lb. shrimp, peeled and deveined
  • ½ cup extra virgin olive oil
  • 2 cups basil leaves
  • 3 garlic cloves, minced
  • ¼ tsp. red pepper flakes
  • ¼ cup pine nuts
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers
Grilled Pesto Shrimp Skewers Recipe Preparation

Preparation

  1. Preheat the grill to medium-high heat.
  2. Add the olive oil, basil, garlic, red pepper flakes, and pine nuts, and season to taste in a food processor.
  3. Pulse until smooth.
  4. In a bowl, combine the shrimp and pesto, then toss until well coated.
  5. Let sit at room temperature for 10 to 12 minutes.
  6. Thread the pesto shrimp onto the skewers and place them on the preheated grill.
  7. Cook for 3 to 4 minutes per side, then serve.

📖 Recipe

Grilled Pesto Shrimp Skewers Recipe

Grilled Pesto Shrimp Skewers Recipe

Covered in a creamy pesto, grill up skewered shrimp and enjoy the tasty benefits of healthy Omega-3 fats.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 1028 kcal

Ingredients
  

Instructions
 

  • Preheat the grill to medium-high heat.
  • Add the olive oil, basil, garlic, red pepper flakes, and pine nuts, and season to taste in a food processor.
    ½ cup extra virgin olive oil, 2 cups basil leaves, 3 garlic cloves, ¼ tsp. red pepper flakes, ¼ cup pine nuts, Sea salt and freshly ground black pepper
  • Pulse until smooth.
  • In a bowl, combine the shrimp and pesto, then toss until well coated.
    2 lb. shrimp
  • Let sit at room temperature for 10 to 12 minutes.
  • Thread the pesto shrimp onto the skewers and place them on the preheated grill.
    Wood or metal skewers
  • Cook for 3 to 4 minutes per side, then serve.

Nutrition

Calories: 1028kcalCarbohydrates: 2gProtein: 174gFat: 42gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gCholesterol: 2585mgSodium: 7990mgPotassium: 101mgFiber: 1gSugar: 0.4gVitamin A: 727IUVitamin C: 3mgCalcium: 935mgIron: 17mg
Keyword grilled, pesto sauce, shirmp, skewer
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Coconut Shrimp And Mango Salsa Recipe

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Want to crunch up your usual salad? Add some crunchy and addictive coconut shrimp mixed with a sweet and spicy salsa filled with mango and jalapeno! While these shrimp are perfect to top off a salad, they're so good that they could also be served as an appetizer, too.

Coconut Shrimp And Mango Salsa Salad

How do we get that crunchy coconut coating? It's all about the layers! The first layer to dip our shrimp into is coconut flour.

Coconut flour has a slightly sweet flavor and is also great for baking. While almond flour is a popular alternative to coconut flour, almond flour can often taste a lot like almonds, while coconut is more subtle. The next layer of egg whites provides the sticking ground for the last layer -- coconut flakes!

Dice up your mangos and salsa ingredients for a refreshing salsa addition! Have extra mango salsa? Just toss in the refrigerator and top your burger, chicken, or pork dishes with a scoop of salsa!

Coconut Shrimp And Mango Salsa Recipe

Serves: 4 Prep: 25 min Cook: 20 min

Ingredients

  • 24 large shrimp, peeled and deveined
  • ½ cup coconut flour
  • 2 egg whites, beaten
  • 1 cup shredded coconut
  • 2 tsp. lime zest
  • 6 cups mixed greens
  • Sea salt and freshly ground black pepper

Mango Salsa Ingredients

  • 1 mango, diced
  • ¼ cup red bell pepper, finely diced
  • ½ cup olive oil
  • ½ red onion, finely diced
  • 2 tbsp. fresh cilantro, chopped
  • 1 jalapeno pepper, finely minced (optional)
  • Juice of 1 lime
  • Sea salt and freshly ground black pepper
Coconut Shrimp And Mango Salsa Salad Recipe Preparation

Preparation

  1. Preheat oven to 400 F.
  2. Line a pan with a wire rack.
  3. Add the coconut flour to a bowl and season with salt and pepper.
  4. Place the egg whites in a second bowl and the shredded coconut in a third.
  5. One shrimp at a time, dredge in coconut flour, then beaten eggs, then shred the coconut. Place on the wire rack.
  6. Place the shrimp in the oven and cook for 15 to 20 minutes.
  7. In a bowl, combine all the ingredients for the mango salsa.
  8. Combine the mixed greens with the mango salsa, and toss gently.
  9. Serve the salad topped with coconut shrimp.

📖 Recipe

Coconut Shrimp And Mango Salsa Salad Recipe

Coconut Shrimp And Mango Salsa Recipe

Add some crunch to your next salad with coconut-crusted shrimp and a sweet & spicy mango salsa.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 560 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400 F.
  • Line a pan with a wire rack.
  • Add the coconut flour to a bowl and season with salt and pepper.
    Sea salt and freshly ground black pepper, ½ cup coconut flour
  • Place the egg whites in a second bowl and the shredded coconut in a third.
    2 egg whites, 1 cup shredded coconut
  • One shrimp at a time, dredge in coconut flour, then beaten eggs, then shred the coconut. Place on the wire rack.
    24 large shrimp
  • Place the shrimp in the oven and cook for 15 to 20 minutes.
  • In a bowl, combine all the ingredients for the mango salsa.
    1 mango, ¼ cup red bell pepper, ½ cup olive oil, ½ red onion, 2 tbsp. fresh cilantro, 1 jalapeno pepper, Juice of 1 lime, Sea salt and freshly ground black pepper, 2 tsp. lime zest
  • Combine the mixed greens with the mango salsa, and toss gently.
    6 cups mixed greens
  • Serve the salad topped with coconut shrimp.

Nutrition

Calories: 560kcalCarbohydrates: 33gProtein: 22gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 151mgSodium: 816mgPotassium: 516mgFiber: 8gSugar: 19gVitamin A: 2287IUVitamin C: 53mgCalcium: 93mgIron: 2mg
Keyword coconut, mango salsa, shrimp
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Cajun Chicken With Blueberry BBQ Sauce Recipe

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Turn ordinary chicken thighs into a fancy affair with a caramelized sauce made of blueberries, BBQ sauce, and plenty of other sweet and savory flavors. Fresh blueberries and orange juice give these grilled, skin-on chicken thighs a fresh flavor and a crispy presentation.

Cajun Chicken With Blueberry BBQ Sauce

The Cajun spices bring heat and warmth to the base seasonings of these thighs. Don't have an all-in-one Cajun spice? Use ground oregano, cayenne pepper, onion powder, black pepper, and paprika. Get creative and make the spice blend your own!

Finish off your blueberry BBQ sauce with a paleo-friendly BBQ sauce; make your own and control the quality of ingredients. Serve these finger-licking chicken thighs with a side of zesty sweet potato wedges or a no-mayo potato salad!

Cajun Chicken With Blueberry BBQ Sauce Recipe

Serves: 4 Prep: 15 min Cook: 45 min

Ingredients

  • 6 to 8 chicken thighs, bone-in, skin on
  • 2 tbsp. Cajun seasoning
  • 2 cups fresh blueberries
  • ½ cup orange juice
  • 1 tbsp. chili powder
  • 1 tbsp. ground cinnamon
  • 1 cup homemade BBQ sauce
  • Sea salt and freshly ground black pepper
Cajun Chicken With Blueberry BBQ Sauce Recipe Preparation

Preparation

  1. Preheat oven to indirect medium-high heat.
  2. Generously season the chicken thighs with the Cajun seasoning.
  3. Place the blueberries, orange juice, chill powder, and cinnamon in a blender. Pulse until smooth.
  4. Pour in the BBQ sauce and season to taste; pulse again until well blended. (If the sauce is too thick, add more orange juice or water)
  5. Refrigerate the sauce until ready to use.
  6. Grill the chicken thighs over direct heat until browned on both sides, 2 to 3 minutes per side.
  7. Transfer to indirect heat, cover, and cook for 30 to 35 minutes.
  8. Baste the chicken generously with the BBQ blueberry sauce, and grill over direct heat until the sauce caramelizes.
  9. Let the chicken rest for 4 to 5 minutes before serving.

📖 Recipe

Cajun Chicken With Blueberry BBQ Sauce Recipe

Cajun Chicken With Blueberry BBQ Sauce Recipe

Grilled, skin-on chicken thighs with a caramelized blueberry-filled BBQ sauce. Plenty of fresh, finger-licking flavors!
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 631 kcal

Ingredients
  

Instructions
 

  • Preheat oven to indirect medium-high heat.
  • Generously season the chicken thighs with the Cajun seasoning.
    Sea salt and freshly ground black pepper, 2 tbsp. Cajun seasoning
  • Place the blueberries, orange juice, chill powder, and cinnamon in a blender. Pulse until smooth.
    2 cups fresh blueberries, ½ cup orange juice, 1 tbsp. chili powder, 1 tbsp. ground cinnamon
  • Pour in the BBQ sauce and season to taste; pulse again until well blended. (If the sauce is too thick, add more orange juice or water)
    1 cup homemade BBQ sauce, Sea salt and freshly ground black pepper
  • Refrigerate the sauce until ready to use.
  • Grill the chicken thighs over direct heat until browned on both sides, 2 to 3 minutes per side.
    6 to 8 chicken thighs
  • Transfer to indirect heat, cover, and cook for 30 to 35 minutes.
  • Baste the chicken generously with the BBQ blueberry sauce, and grill over direct heat until the sauce caramelizes.
  • Let the chicken rest for 4 to 5 minutes before serving.

Nutrition

Calories: 631kcalCarbohydrates: 61gProtein: 36gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 130mgSodium: 927mgPotassium: 1030mgFiber: 9gSugar: 43gVitamin A: 5324IUVitamin C: 62mgCalcium: 127mgIron: 5mg
Keyword bbq sauce, blueberry, cajun-style, chicken
Tried this recipe?Let us know how it was!

Cajun Chicken And Sausage Skewers Recipe

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These chicken and sausage skewers have a distinct flavor and texture because they're loaded with Cajun seasonings and plenty of grilled veggies. Andouille sausages are made of pork, and their origin can be traced back to France.

These sausages migrated to Louisiana, where Creole cuisine embraced them. Made of smoked pork, garlic, pepper, and plenty of seasonings, they're juicy and bursting with flavor.

Cajun Chicken And Sausage Skewers

Want to dip those skewers in a creamy sauce? Try a Cajun-spiced mayo. Instead of using the adobo sauce in this recipe, use Cajun spices.

Combine mayonnaise, Cajun spices, cumin, apple cider vinegar, and lime juice in a small bowl and adjust until you get the taste just right. No mayo? No problem - these skewers are perfectly eaten right off the skewer.

You can serve this as a main dish for dinner or as an appetizer at a backyard BBQ. If you're enjoying these for dinner, serve them over a bed of cauliflower rice and a side salad.

Cajun Chicken And Sausage Skewers Recipe

Serves: 4 Prep: 15 min Cook: 12 min

Ingredients

  • 2 chicken breasts, diced
  • 4 andouille sausages, sliced
  • 2 bell peppers, chopped
  • 1 large onion, chopped
  • 2 zucchini, sliced
  • ¼ cup olive oil
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. Cajun seasoning
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers
Cajun Chicken And Sausage Skewers Recipe Preparation

Preparation

  1. Preheat the grill to medium-high heat.
  2. In a bowl, combine olive oil, lemon juice, and Cajun seasoning, and season to taste.
  3. Thread the skewers with sausages, chicken, bell pepper, zucchini, and onion, alternating between them.
  4. Brush the skewers with the Cajun seasoning mixture, making sure the skewers are well covered.
  5. Place on the grill and cook for 10 to 12 minutes, turning every 3 to 4 minutes.

📖 Recipe

Cajun Chicken And Sausage Skewers Recipe

Cajun Chicken And Sausage Skewers Recipe

Grill these Cajun-spiced chicken and sausage skewers with plenty of juicy bites bursting with flavor.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 541 kcal

Ingredients
  

Instructions
 

  • Preheat the grill to medium-high heat.
  • In a bowl, combine olive oil, lemon juice, and Cajun seasoning, and season to taste.
    ¼ cup olive oil, 2 tbsp. fresh lemon juice, 2 tbsp. Cajun seasoning, Sea salt and freshly ground black pepper
  • Thread the skewers with sausages, chicken, bell pepper, zucchini, and onion, alternating between them.
    2 chicken breasts, 4 andouille sausages, 2 bell peppers, 1 large onion, 2 zucchini, Wood or metal skewers
  • Brush the skewers with the Cajun seasoning mixture, making sure the skewers are well covered.
  • Place on the grill and cook for 10 to 12 minutes, turning every 3 to 4 minutes.

Nutrition

Calories: 541kcalCarbohydrates: 15gProtein: 42gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 130mgSodium: 618mgPotassium: 1044mgFiber: 5gSugar: 8gVitamin A: 5745IUVitamin C: 99mgCalcium: 63mgIron: 4mg
Keyword cajun-style, chicken, sausage, skewers
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Lobster With Sriracha Sauce Recipe

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Feel like splurging on a nice dinner but don't prefer the fussy restaurant experience? Make lobster tails for you and your loved one(s). Lobster is a luxury, and the price tag certainly reflects it, but lobster is well worth the extra dollars for a change of pace from the regular chicken and pork dishes.

Like a nice steak, the lobster tail is very easy to prepare because the meat itself brings rich flavor.

Lobster With Sriracha Sauce

Lobster tails are much easier to prepare than cooking a whole lobster. If possible, try to purchase freshly-caught lobster straight from the ocean.

To prepare the tails, slice each one open by cutting the top shell halfway through lengthwise, then crack it open with your fingers and pour in the sauce. The slightly spicy and nutty-tasting sauce is a mixture of melted ghee, Sriracha, chives, and lime juice.

Serve these tails with a fresh salad or some cooked vegetables. Maybe you're celebrating an occasion with this special dinner, so pour yourself a glass of wine, and enjoy!

Lobster With Sriracha Sauce Recipe

Serves: 4 Prep: 15 min Cook: 8 min

Ingredients

  • 4 lobster tails
  • ¼ cup ghee, melted
  • 2 tbsp. Sriracha sauce
  • 1 tbsp. fresh chives, minced
  • 1 tbsp. fresh lime juice
  • Garnish with fresh parsley, minced
  • Sea salt and freshly ground black pepper
Lobster With Sriracha Sauce Recipe Preparation

Preparation

  1. Preheat grill to medium-high.
  2. In a bowl, combine the ghee, Sriracha, chives, and lime juice, and season to taste.
  3. Butterfly the tails by cutting halfway through the center of the top shells lengthwise.
  4. Open the top of the lobster with your fingers.
  5. Pour half of the Sriracha-ghee sauce inside all the lobster tails.
  6. Place on the grill and cook for 4 to 5 minutes, meat side up.
  7. Flip and grill for another 2 to 3 minutes.
  8. Serve the lobster with the remaining sauce and fresh parsley.

📖 Recipe

Lobster With Sriracha Sauce Recipe

Lobster With Sriracha Sauce Recipe

A fancy lobster dinner in the comfort of your home. This one is with a twist from the use of homemade spicy Sriracha sauce.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 150 kcal

Ingredients
  

Instructions
 

  • Preheat grill to medium-high.
  • In a bowl, combine the ghee, Sriracha, chives, and lime juice, and season to taste.
    ¼ cup ghee, 2 tbsp. Sriracha sauce, 1 tbsp. fresh chives, 1 tbsp. fresh lime juice, Sea salt and freshly ground black pepper
  • Butterfly the tails by cutting halfway through the center of the top shells lengthwise.
  • Open the top of the lobster with your fingers.
    4 lobster tails
  • Pour half of the Sriracha-ghee sauce inside all the lobster tails.
  • Place on the grill and cook for 4 to 5 minutes, meat side up.
  • Flip and grill for another 2 to 3 minutes.
  • Serve the lobster with the remaining sauce and fresh parsley.
    Garnish with fresh parsley

Nutrition

Calories: 150kcalCarbohydrates: 1gProtein: 11gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 109mgSodium: 463mgPotassium: 152mgFiber: 0.1gSugar: 0.2gVitamin A: 177IUVitamin C: 9mgCalcium: 58mgIron: 0.3mg
Keyword lobster, sriracha
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Grilled Ginger Lamb Chops Recipe

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These lamb chops are basted in a marinade of coconut aminos, ginger, and garlic, which gives these chops a lot of flavor with a few simple ingredients. Lamb has a distinct flavor, yet this savory and slightly spicy blend compliments the meat well.

Grilled Ginger Lamb Chops

Lamb is a ruminant animal and can likely be purchased through a local farmer's market or directly from a farmer. Small farms with small flocks can often provide a grass-fed lamb.

When lamb and other animals are allowed to roam free and are not subject to feedlots, they are generally quite nutritious. Lamb is high in B vitamins, zinc, and selenium. Grass-fed meat has the better fat quality and contains more anti-inflammatory Omega-3 fats and fewer inflammatory Omega-6 fats.

Grill up an eggplant salad or grilled sweet potatoes with these lamb chops.  Or, serve over cauli-rice or zoodles!

Grilled Ginger Lamb Chops Recipe

Serves: 6 Prep: 15 min Cook: 8 min

Ingredients

  • 8 lamb chops
  • 3 tbsp. coconut aminos
  • 4 tbsp. extra virgin olive oil
  • 2 tbsp. fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1 tbsp. fresh parsley, roughly chopped
  • Sea salt and freshly ground black pepper
Grilled Ginger Lamb Chops Recipe Preparation

Preparation

  1. Preheat the grill to medium-high heat.
  2. In a bowl, combine the coconut aminos, olive oil, ginger, garlic, and parsley.
  3. Season the lamb chops to taste.
  4. Grill the lamb chops for 3 to 4 minutes per side, continuously basting with the marinade.
  5. Let the chop rest for 4 to 5 minutes, then serve.

📖 Recipe

Grilled Ginger Lamb Chops Recipe

Grilled Ginger Lamb Chops Recipe

Try these lamb chops with a spicy and savory marinade made with ginger and coconut aminos.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 480 kcal

Ingredients
  

Instructions
 

  • Preheat the grill to medium-high heat.
  • In a bowl, combine the coconut aminos, olive oil, ginger, garlic, and parsley.
    3 tbsp. coconut aminos, 4 tbsp. extra virgin olive oil, 2 tbsp. fresh ginger, 2 garlic cloves, 1 tbsp. fresh parsley, Sea salt and freshly ground black pepper
  • Season the lamb chops to taste.
    8 lamb chops
  • Grill the lamb chops for 3 to 4 minutes per side, continuously basting with the marinade.
  • Let the chop rest for 4 to 5 minutes, then serve.

Nutrition

Calories: 480kcalCarbohydrates: 3gProtein: 56gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 171mgSodium: 303mgPotassium: 752mgFiber: 0.2gSugar: 0.1gVitamin A: 208IUVitamin C: 4mgCalcium: 32mgIron: 5mg
Keyword ginger, grilled, lamb chops
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Hawaiian-Style Chicken Recipe

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Grab a taste of Hawaii with this Hawaiian-style chicken recipe! The homemade marinade made with pineapple juice, coconut aminos, honey, and ketchup packs a ton of flavor. Allow for a bit of time for the thighs to marinate, then watch them turn into a sweet, caramelized protein dish.

Hawaiian-Style Chicken

Store-bought ketchup is often full of high-fructose corn syrup and other artificial ingredients; make your own with a homemade recipe and control the flavors, ingredients, and taste. The marinade also substitutes for other Paleo ingredients, like using coconut aminos instead of soy sauce.

Have pineapple on hand? Throw some pineapple on the grill for about 3 minutes per side while you're grilling up the chicken thighs. Use any leftover chicken in a salad or even in a breakfast scramble.

Hawaiian-Style Chicken Recipe

Serves: 4 Prep: 20 min + 2 h Cook: 20 min

Ingredients

  • 2 lb. boneless, skinless chicken thighs
  • 1 cup fresh pineapple juice
  • ¼ cup coconut aminos
  • 2 tbsp. raw honey
  • ¼ cup of homemade ketchup
  • ¼ cup chicken stock
  • 2 tsp. fresh ginger, grated
  • 1 garlic clove, minced
  • Sea salt and freshly ground black pepper
Hawaiian-Style Chicken Recipe Preparation

Preparation

  1. In a bowl, combine all the ingredients except the chicken. Stir until well combined and season to taste.
  2. Marinate the chicken with ¾ of the pineapple sauce for 2 to 4 hours in the refrigerator.
  3. Preheat the grill to medium-high heat.
  4. Grill chicken on the preheated grill, 4 to 5 minutes per side, basting with the remaining sauce.
  5. Optional: serve chicken topped with green onions and grilled pineapple slices.

📖 Recipe

Hawaiian-Style Chicken Recipe

Hawaiian-Style Chicken Recipe

Grill up chicken thighs with this Hawaiian-style chicken recipe made with a pineapple juice, coconut aminos and honey marinade.
5 from 1 vote
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Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 455 kcal

Ingredients
  

Instructions
 

  • In a bowl, combine all the ingredients except the chicken. Stir until well combined and season to taste.
    1 cup fresh pineapple juice, ¼ cup coconut aminos, 2 tbsp. raw honey, ¼ cup of homemade ketchup, ¼ cup chicken stock, 2 tsp. fresh ginger, 1 garlic clove, Sea salt and freshly ground black pepper
  • Marinate the chicken with ¾ of the pineapple sauce for 2 to 4 hours in the refrigerator.
    2 lb. boneless
  • Preheat the grill to medium-high heat.
  • Grill chicken on the preheated grill, 4 to 5 minutes per side, basting with the remaining sauce.
  • Optional: serve chicken topped with green onions and grilled pineapple slices.

Nutrition

Calories: 455kcalCarbohydrates: 22gProtein: 49gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 150mgSodium: 657mgPotassium: 993mgFiber: 0.2gSugar: 15gVitamin A: 94IUVitamin C: 7mgCalcium: 47mgIron: 5mg
Keyword chicken, hawaiian-style
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Jamaican-Style Ribs Recipe

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Jerk seasoning and BBQ sauce compliment each other perfectly on these baked, then grilled ribs. The flavor of the ribs begins with the Caribbean jerk-style spice rub. After rubbing in the spices, the ribs spend a few hours in the oven.

After being removed from the oven and just before being tossed on the grill, they're basted with a homemade barbecue sauce. Ribs don't get any better than this!

Jamaican-Style Ribs

The list of ingredients for both the spice rub and BBQ sauce can seem to intimate, but you'll probably have most of it on hand. Sure, making the BBQ sauce instead of pouring it from the bottle takes a bit more time and effort, but it will be worth it! BBQ sauce can be full of sugar and artificial ingredients, so just make it yourself.

A side dish will have a hard task of competing with these ribs, but a coleslaw, grilled pineapple, or fruit salad would pair well. Oh, and don't forget to bring out the napkins while chowing down on these ribs!

Jamaican-Style Ribs Recipe

Serves: 4 Prep: 20 min Cook: 3 h

Ingredients

  • 2 lb. racks baby back pork ribs, membrane removed

Jerk Seasoning Ingredients

  • 2 tbsp. dried minced onion
  • 2 tsp. dried thyme
  • 2 tsp. ground allspice
  • 2 tsp. ground black pepper
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • ½ tsp. salt

BBQ Sauce Ingredients

  • 1 cup homemade ketchup
  • ¼ cup apple juice
  • 2 tbsp. raw honey
  • 1 tsp. lime zest
  • 2 tbsp. fresh lime juice
  • 2 tbsp. coconut aminos
  • 1 tsp. fresh ginger, minced
  • 2 garlic cloves, minced
  • ¼ tsp. liquid smoke (optional)
Jamaican-Style Ribs Recipe Preparation

Preparation

  1. Preheat oven to 325 F.
  2. Rub the ribs evenly with ¾ of the jerk seasoning.
  3. Wrap the ribs and bake in the oven for 2 to 3 hours.
  4. Combine all the ingredients for the BBQ sauce in a small saucepan with the remaining jerk seasoning over medium heat.
  5. Simmer for 9 to 10 minutes or until thickened.
  6. Remove from heat and let the sauce cool down.
  7. Preheat the grill to medium-high heat.
  8. Baste all the ribs generously with the BBQ sauce and place them on the grill.
  9. Grill the ribs for 15 minutes, turning once in a while and basting with BBQ sauce every 4 to 5 minutes.

📖 Recipe

Jamaican-Style Ribs Recipe

Jamaican-Style Ribs Recipe

Don't miss out on these baked then grilled baby back ribs covered in jerk seasoning and homemade BBQ sauce.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Jamaican
Servings 4 people
Calories 766 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 325 F.
  • Rub the ribs evenly with ¾ of the jerk seasoning.
    2 lb. racks baby back pork ribs
  • Wrap the ribs and bake in the oven for 2 to 3 hours.
  • Combine all the ingredients for the BBQ sauce in a small saucepan with the remaining jerk seasoning over medium heat.
    2 tbsp. dried minced onion, 2 tsp. dried thyme, 2 tsp. ground allspice, 2 tsp. ground black pepper, ½ tsp. ground cinnamon, ½ tsp. ground nutmeg, 1 tsp. paprika, 1 tsp. cayenne pepper, ½ tsp. salt, 1 cup homemade ketchup, ¼ cup apple juice, 2 tbsp. raw honey, 1 tsp. lime zest, 2 tbsp. coconut aminos, 1 tsp. fresh ginger, 2 garlic cloves, ¼ tsp. liquid smoke, 2 tbsp. fresh lime juice
  • Simmer for 9 to 10 minutes or until thickened.
  • Remove from heat and let the sauce cool down.
  • Preheat the grill to medium-high heat.
  • Baste all the ribs generously with the BBQ sauce and place them on the grill.
  • Grill the ribs for 15 minutes, turning once in a while and basting with BBQ sauce every 4 to 5 minutes.

Nutrition

Calories: 766kcalCarbohydrates: 35gProtein: 37gFat: 54gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 181mgSodium: 1141mgPotassium: 905mgFiber: 4gSugar: 21gVitamin A: 1555IUVitamin C: 9mgCalcium: 137mgIron: 6mg
Keyword jamaican, ribs
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Cinnamon And Cumin Pork Tenderloin Recipe

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Cinnamon, cumin, and chili powder dusted and rubbed into this pork tenderloin give each slice of pork a warm, spicy flavor. The Simple Sauce is not simple in flavor; the sauce contrasts with the warm spices and lays sweetly over the oven-roasted loin.

Cinnamon And Cumin Pork Tenderloin

Many pork dishes call for the use of a slow cooker, but sometimes dinner doesn't have all day to cook. For this recipe, save yourself the hassle of more dishes and use just one dish: use an oven-safe skillet to brown the loin, then transfer it to the oven. Have lard on hand? Use lard as the cooking oil to brown the loin on the stovetop.

Pork tenderloin is fairly lean and packed with protein, so the slices of pork loin will be filling. Add a light side vegetable, salad, or even soup for a dinner that will be ready in less than 30 minutes!

Cinnamon And Cumin Pork Tenderloin Recipe

Serves: 4 Prep: 15 min Cook: 25 min

Ingredients

  • 1.5-2 lb. pork tenderloin
  • 1 tsp. cinnamon
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper

Simple Sauce Ingredients

Cinnamon And Cumin Pork Tenderloin Recipe Preparation

Preparation

  1. Preheat the oven to 350 F.
  2. In a bowl, combine cinnamon, cumin, chili powder, and olive oil, and season to taste.
  3. Rub the pork tenderloin with the cinnamon-cumin mix and bring it to room temperature for 15 to 20 minutes.
  4. In another bowl, combine all the ingredients for the sauce.
  5. Melt some cooking fat in an oven-safe skillet over medium-high heat.
  6. Brown the pork on all sides for 1 to 2 minutes.
  7. Pour the sauce over and around the pork, and place in the oven.
  8. Bake in the oven for 20 to 22 minutes.
  9. Remove the loin from the pan and let rest for 3 to 5 minutes before slicing.
  10. Serve the pork with the sauce in the pan.

📖 Recipe

Cinnamon And Cumin Pork Tenderloin Recipe

Cinnamon And Cumin Pork Tenderloin Recipe

Cinnamon, cumin and chili powder rubbed into a pork tenderloin, finished with a sweet sauce drizzled atop.
4.64 from 11 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 331 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350 F.
  • In a bowl, combine cinnamon, cumin, chili powder, olive oil, and season to taste.
    1 tsp. cinnamon, 1 tsp. cumin, 1 tsp. chili powder, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
  • Rub the pork tenderloin with the cinnamon-cumin mix and bring to room temperature, 15 to 20 minutes.
    1.5-2 lb. pork tenderloin
  • In another bowl, combine all the ingredients for the sauce.
    1 cup chicken stock, 2-4 tbsp. raw honey, 4 garlic cloves, 1 tbsp. sriracha sauce, Sea salt and freshly ground black pepper
  • Melt some cooking fat in a oven-safe skillet over medium-high heat.
  • Brown the pork on all sides for 1 to 2 minutes.
  • Pour the sauce over and around the pork, and place in the oven.
  • Bake in the oven for 20 to 22 minutes.
  • Remove the loin from the pan and let rest for 3 to 5 minutes before slicing.
  • Serve the pork with the sauce in the pan.

Nutrition

Calories: 331kcalCarbohydrates: 11gProtein: 37gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 112mgSodium: 304mgPotassium: 799mgFiber: 1gSugar: 7gVitamin A: 392IUVitamin C: 4mgCalcium: 34mgIron: 3mg
Keyword cinnamon, cumin, pork tenderloin
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Slow Cooker Butternut Squash And Apple Soup Recipe

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A slow cooker is a Paleo-eater's best friend. This sweet, creamy, and aromatic soup takes full of advantage of all that the slow cooker offers -- a slow, moist heat with a hands-off approach to cooking. The addition of coconut milk makes this pureed soup very rich and satisfying.

Plus, because butternut squash is a hearty starch and the coconut milk contains healthy fat, this soup will keep you satisfied, even if you have it on its own.

Slow Cooker Butternut Squash And Apple Soup

While this recipe can seem quite fancy, the ingredients and cooking process are last minute-friendly. Winter squashes like butternut squash keep for a long time.

So, if you have a butternut squash that's been sitting on the counter for a week or two, just peel, dice and toss it in. Most Paleo kitchens have an onion and sweet potato handy, and the spices are common, too.

Serve this for dinner with a bit of leftover protein and some greens, like a big, leafy salad. Drizzle coconut milk over the top and serve with crumbled bacon and sliced green onions, if you have some handy.

Slow Cooker Butternut Squash And Apple Soup Recipe

Serves: 4 Prep: 20 min Cook: 6 h

Ingredients

  • 1 butternut squash, peeled, seeded, and diced
  • 1 sweet potato, peeled and diced
  • 1 apple, cored and diced
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 sprig of fresh sage
  • ½ tsp. chili powder
  • ⅛ tsp. ground cinnamon
  • ⅛ tsp. ground nutmeg
  • 2 cups vegetable or chicken stock
  • ½ cup canned coconut milk
  • Sea salt and freshly ground black pepper
Slow Cooker Butternut Squash And Apple Soup Recipe Preparation

Preparation

  1. Place all the ingredients in a slow cooker except the coconut milk.
  2. Stir everything and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  3. Remove the sage leaves, and pulse the butternut mixture using an immersion blender. Purée until smooth.
  4. Add in the coconut milk and pulse until well blended.
  5. Cook on high for another 20 minutes, season to taste, and serve.

📖 Recipe

Slow Cooker Butternut Squash And Apple Soup Recipe

Slow Cooker Butternut Squash And Apple Soup Recipe

A rich and satisfying slow-cooker soup made with butternut squash, apple, coconut milk and lots of aromatic spices.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 250 kcal

Ingredients
  

Instructions
 

  • Place all the ingredients in a slow cooker except the coconut milk.
    1 butternut squash, 1 sweet potato, 1 apple, 1 onion, 4 garlic cloves, 1 sprig of fresh sage, ½ tsp. chili powder, ⅛ tsp. ground cinnamon, ⅛ tsp. ground nutmeg, 2 cups vegetable or chicken stock
  • Stir everything and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  • Remove the sage leaves, and pulse the butternut mixture using an immersion blender. Purée until smooth.
  • Add in the coconut milk and pulse until well blended.
    ½ cup canned coconut milk
  • Cook on high for another 20 minutes, season to taste, and serve.
    Sea salt and freshly ground black pepper

Nutrition

Calories: 250kcalCarbohydrates: 47gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 525mgPotassium: 1045mgFiber: 8gSugar: 15gVitamin A: 28418IUVitamin C: 47mgCalcium: 131mgIron: 2mg
Keyword apple, butternut squash, slow cooker
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Baked Portobello Mushrooms Recipe

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Searching for a nourishing mushroom dish that is quick to prepare and tastes amazing too? Baked portobello mushrooms with a balsamic vinegar glaze may be just the answer you are looking for.

Prep time: 10 minutes. Cook time: 20 minutes - which leaves you just enough time to prepare a delicious salad while the mushrooms are baking.

Baked Portobello Mushrooms

If you need to shop for groceries a day or two ahead of time, it is wise to store your mushrooms in a paper bag in the refrigerator so that they do not collect too much moisture from the air and get soggy before dinner preparation.

Interestingly, portobello mushrooms contain a relative amount of potassium compared to a banana. Getting enough potassium in your diet helps regulate muscle and nerve functions, as well as maintain a healthy balance of fluids in the body.

The stems may be woody and inedible, but if you are keen on saving money and eating healthy Paleo meals, simply save them for soup stock.

Feel free to get creative with any and all mushroom dishes as many spices compliment shrooms - you could even add some minced shallots to this recipe if you have them on hand, a bit of thyme, or a splash of red wine (you can happily serve this dish with a traditional red sangria).

If your dinner party is a mix of kids and adults, why not serve some Portobello Pizza for the younger ones, and surprise everyone with a salad of mixed greens, fennel, and red pear?

Baked Portobello Mushrooms Recipe

Serves: 4 Prep: 10 min Cook: 20 min

Ingredients

  • 4 portobello mushroom caps, gills removed
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tbsp. coconut aminos
  • 2 garlic cloves, minced
  • Fresh parsley (to garnish)
  • Sea salt and freshly ground black pepper
Baked Portobello Mushrooms Recipe Preparation

Preparation

  1. Preheat oven to 400 F.
  2. Place the mushroom caps on a baking sheet and season to taste with salt and pepper.
  3. In a small bowl, combine the balsamic vinegar, olive oil, coconut aminos, and garlic.
  4. Generously brush the mushroom caps with the balsamic vinegar mixture.
  5. Place in the oven and bake for 20 minutes, turning at the halfway point and brushing with the remaining sauce.
  6. Serve the mushrooms with fresh parsley to taste.

📖 Recipe

Baked Portobello Mushrooms Recipe

Baked Portobello Mushrooms Recipe

Portobello mushrooms baked with a balsamic vinegar and coconut amino glaze are easy to prepare any night of the week. Just add salad and serve!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 161 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400 F.
  • Place the mushroom caps on a baking sheet and season to taste with salt and pepper.
    4 portobello mushroom caps, Sea salt and freshly ground black pepper
  • In a small bowl, combine the balsamic vinegar, olive oil, coconut aminos, and garlic.
    ¼ cup balsamic vinegar, ¼ cup olive oil, 2 tbsp. coconut aminos, 2 garlic cloves
  • Generously brush the mushroom caps with the balsamic vinegar mixture.
  • Place in the oven and bake for 20 minutes, turning at the halfway point and brushing with the remaining sauce.
  • Serve the mushrooms with fresh parsley to taste.
    Fresh parsley

Nutrition

Calories: 161kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 179mgPotassium: 330mgFiber: 1gSugar: 4gVitamin A: 0.1IUVitamin C: 0.5mgCalcium: 10mgIron: 0.5mg
Keyword baked, portobello mushrooms
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Taco-Stuffed Avocado Recipe

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Tacos are a favorite around here. Who doesn’t love the combination of well-seasoned grass-fed beef mixed with toppings of your choice, even without the traditional shell? A quick search will reveal all the creative recipes we’ve made around the idea of tacos.

Taco-Stuffed Avocado

Instead of a sweet potato shell like one of our popular recipes, this recipe turns the regular avocado accompaniment into a shell. This makes them ideal for lunch or a snack.

You won’t feel overly full from carbs. Instead, you’ll be satisfied with the healthy fats and nutrients from the avocado and beef. Because the avocado cavity is pretty small, keeping the toppings to a minimum is probably your best bet. Leave those for a salad or cauliflower tortillas.

The verdict is still out on cooked avocados. Some people refuse to try them, and others really enjoy them, even if a popular Paleo breakfast option is egg baked in an avocado. If you’re totally against eating warm avocado, then this exact recipe may not be for you.

You could always skip warming the avocado, but then you may want to cook the bell peppers with the meat since you won’t be using the oven.

Taco-Stuffed Avocado Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

  • ½ lb. ground beef
  • ½ onion, diced
  • 4 avocados, sliced in half and pitted
  • 1 bell pepper, thinly diced
  • 1 tomato, diced
  • 2 tsp. chili powder
  • ½ tsp. paprika
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. dried oregano
  • ¼ tsp. ground cumin
  • 2 green onions, sliced
  • Fresh salsa
  • Cooking fat
  • Sea salt and freshly ground black pepper
Taco-Stuffed Avocado Recipe Preparation

Preparation

  1. Preheat your oven to 400 F.
  2. In a bowl, combine chili powder, paprika, garlic, onion, oregano, cumin, sea salt, and black pepper.
  3. Melt cooking fat in a skillet over high heat; add the onion and the ground beef.
  4. Cook until the beef is browned, sprinkle with the spices, and cook, stirring until well mixed.
  5. Place halved avocado on a baking dish.
  6. Fill each avocado with ground beef, and top with bell pepper and tomatoes.
  7. Place the stuffed avocado in the oven and bake for about 10 minutes.
  8. Serve the avocado topped with green onions and fresh homemade salsa.

📖 Recipe

Taco-Stuffed Avocado Recipe

Taco-Stuffed Avocado Recipe

Skip the guacamole, but still enjoy the creaminess and healthy fat an avocado adds to a taco by turning it into the shell.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 499 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 400 F.
  • In a bowl, combine chili powder, paprika, garlic, onion, oregano, cumin, sea salt, and black pepper.
    2 tsp. chili powder, ½ tsp. paprika, ¼ tsp. garlic powder, ¼ tsp. onion powder, ¼ tsp. dried oregano, ¼ tsp. ground cumin, Sea salt and freshly ground black pepper
  • Melt cooking fat in a skillet over high heat; add the onion and the ground beef.
    ½ lb. ground beef, Cooking fat, ½ onion
  • Cook until the beef is browned, sprinkle with the spices, and cook, stirring until well mixed.
  • Place halved avocado on a baking dish.
  • Fill each avocado with ground beef, and top with bell pepper and tomatoes.
    4 avocados, 1 bell pepper, 1 tomato
  • Place the stuffed avocado in the oven and bake for about 10 minutes.
  • Serve the avocado topped with green onions and fresh homemade salsa.
    2 green onions, Fresh salsa

Nutrition

Calories: 499kcalCarbohydrates: 24gProtein: 15gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 40mgSodium: 98mgPotassium: 1378mgFiber: 16gSugar: 4gVitamin A: 2585IUVitamin C: 65mgCalcium: 66mgIron: 3mg
Keyword avocado, Taco, taco stuffed
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African-Style Almond & Chicken Stew Recipe

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This one-dish stew has some of the best attributes of a great meal – easy preparation, healthy ingredients, and a unique, delicious taste. In this dish, the best flavors of Africa come together to create an impressive and satisfying meal for the Paleo eater.

African-Style Almond & Chicken Stew

It’s a quick dish that is fantastic on the day of preparation or as leftovers. If you are looking for something that will create variety in your flavor choices, this is the meal for you!

This dish includes healthy, whole ingredients, including nutrient-packet vegetables, ginger, and chicken breast.

The spices in this dish will add a layer of intensity to the dish – although the coconut milk and broth dilute the flavors a bit, consider cutting the amount of cayenne pepper used if you prefer a milder meal.

Although the ingredient list for this dish may seem complicated, taking a few minutes to get everything set out and prepped will be a huge timesaver once you get started. Make sure to gather your spices and measurements before you dive in, and this dish will come together quite easily.

To accompany this meal, pair it with a simple, cold salad (this Tomato and Spinach Salad is a great choice) – this will provide a break from some of the more intense flavors of the dish and create a balance to your meal.

After you’re finished, consider using up any remaining coconut milk with a delicious coconut milk drink or dessert for a distinctively sweet Paleo treat.

African-Style Almond & Chicken Stew Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

  • 4 chicken breasts, skinless, boneless, and chopped into cubes
  • 1 sweet potato, diced
  • 1 tomato, diced
  • 1 onion, diced
  • 2 garlic cloves, peeled and minced
  • 1 thumb-sized piece of ginger, minced
  • 1 tsp. cayenne pepper
  • 1 tbsp. ground coriander
  • ½ cup almond butter
  • 1 cup chicken stock
  • ¼ cup coconut milk
  • ¼ cup raw almonds, sliced
  • Cooking fat
  • Sea salt and freshly ground black pepper
African-Style Almond & Chicken Stew Recipe Preparation

Preparation

  1. Melt some cooking fat (about 1 tbsp.) in a large skillet over medium heat.
  2. Add the onion, garlic, ginger, cayenne, and coriander and cook, stirring until soft (about 2 to 3 minutes).
  3. Add the chicken and stir until well-coated with the spice mixture. Cook until browned (about 4 to 5 minutes).
  4. Pour in the chicken stock, coconut milk, and almond butter; stir until well-mixed.
  5. Add in the sweet potato and tomato; bring the stew to a boil.
  6. Lower heat to a simmer and cook uncovered for 25 to 30 minutes.
  7. Serve the stew topped with freshly sliced almonds.

📖 Recipe

African-Style Almond & Chicken Stew Recipe

African-Style Almond & Chicken Stew Recipe

Invite the flavors of Africa to your table with this easy to prepare yet complex tasting, chicken-based stew.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine African
Servings 4 people
Calories 661 kcal

Ingredients
  

Instructions
 

  • Melt some cooking fat (about 1 tbsp.) in a large skillet over medium heat.
    Cooking fat
  • Add the onion, garlic, ginger, cayenne, and coriander and cook, stirring until soft (about 2 to 3 minutes).
    1 onion, 2 garlic cloves, 1 thumb-sized piece of ginger, 1 tsp. cayenne pepper, 1 tbsp. ground coriander, Sea salt and freshly ground black pepper
  • Add the chicken and stir until well coated with the spice mixture. Cook until browned (about 4 to 5 minutes).
    4 chicken breasts
  • Pour in the chicken stock, coconut milk, and almond butter; stir until well-mixed.
    1 cup chicken stock, ¼ cup coconut milk, ½ cup almond butter
  • Add in the sweet potato and tomato; bring the stew to a boil.
    1 sweet potato, 1 tomato
  • Lower heat to a simmer and cook uncovered for 25 to 30 minutes.
  • Serve the stew topped with freshly sliced almonds.
    ¼ cup raw almonds

Nutrition

Calories: 661kcalCarbohydrates: 29gProtein: 66gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 148mgSodium: 253mgPotassium: 1222mgFiber: 9gSugar: 7gVitamin A: 8824IUVitamin C: 10mgCalcium: 220mgIron: 5mg
Keyword african-style, almond, chicken stew
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