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Chicken Ranch Paleo Whole30 Stuffed Peppers
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Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce.
Print Recipe Chicken Ranch Paleo Whole30 Stuffed Peppers Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce. Ingredients Peppers- 4-5 assorted bell peppers remove seeds and stems
- 2-3 cups cauliflower rice
- 2-3 cups cooked shredded chicken breast
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- lime juice from 1 lime
- 1-2 garlic cloves
- 1 jalapeño pepper remove stem
- 1/2 teaspoon salt
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat coconut milk
- 1 garlic cloves
- 1/4 cup fresh parsley
- 1 tablespoons fresh dill
- lemon juice from 1/2 lemon
- 1/4 teaspoon sea salt
Rating: 3.63
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 30
Rating: 3.63
You: Rate this recipe! Ingredients Peppers
- 4-5 assorted bell peppers remove seeds and stems
- 2-3 cups cauliflower rice
- 2-3 cups cooked shredded chicken breast
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- lime juice from 1 lime
- 1-2 garlic cloves
- 1 jalapeño pepper remove stem
- 1/2 teaspoon salt
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat coconut milk
- 1 garlic cloves
- 1/4 cup fresh parsley
- 1 tablespoons fresh dill
- lemon juice from 1/2 lemon
- 1/4 teaspoon sea salt
- Preheat oven to 350F.
- Blend ingredients for sauce in a food processor or blender until smooth.
- Blend ingredients for ranch dressing in a food processor or blender until smooth.
- Cut tops off the bell peppers and remove seeds. Set peppers into a casserole dish.
- In a bowl combine cauliflower rice, shredded chicken, and sauce. Stuff peppers with this filling.
- Bake peppers on 350F for 50 minutes. Then serve with ranch dressing.
Paleo Sweet Potato Gnocchi In Spinach Cream Sauce
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The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen.
Print Recipe Paleo Sweet Potato Gnocchi In Spinach Cream Sauce The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen. Ingredients Gnocchi- 1 cup mashed sweet potato cooked-boiled until soft
- 1/2 cup cassava flour use Anthony's Goods brand to get same results
- 2 teaspoons olive oil
- pinch of sea salt optional
- 1 tablespoon olive oil
- 1 small red onion minced
- 2-3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour optional- as a thickener
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1 cup fresh spinach
- optional red chili pepper flakes to taste
Rating: 3.45
You: Rate this recipe! Info Cook Time 10-15 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 288
Rating: 3.45
You: Rate this recipe! Ingredients Gnocchi
- 1 cup mashed sweet potato cooked-boiled until soft
- 1/2 cup cassava flour use Anthony's Goods brand to get same results
- 2 teaspoons olive oil
- pinch of sea salt optional
- 1 tablespoon olive oil
- 1 small red onion minced
- 2-3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour optional- as a thickener
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1 cup fresh spinach
- optional red chili pepper flakes to taste
- In a bowl stir together the cooked mashed sweet potato and flour (use Anthony's Goods brand to get same results) for the gnocchi until completely smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
- Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
- Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Heat a skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.
- In a skillet saute the minced onion and garlic in 1 tablespoon olive oil for the sauce until golden then set aside.
- Add rest of ingredients for the sauce (except spinach and leave out tapioca flour if you want the sauce to be thinner) to the sautéed onion and garlic. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously (otherwise the flour will clump in the sauce) until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.
Best Asian Garlic Paleo Whole30 Noodles
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Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂
Print Recipe Best Asian Garlic Paleo Whole30 Noodles Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂 Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
Rating: 3.38
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles).
Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 590Rating: 3.38
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles).
Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
- Puree ingredients for sauce in a blender.
- In a large bowl incorporate ingredients for noodles, pour sauce in, and mix together. Serve recipe hot or cold. Personally, I like it best served as is- chilled. If you want to heat the noodles, just mix everything together in a skillet and heat until warm.
Sausage Potato Whole30 Breakfast Lasagna
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A warm and comforting home-style paleo whole30 breakfast casserole. Made with sweet potato, turkey sausage, and eggs. And easy healthy dairy free breakfast recipe. This recipe can be made ahead and frozen.
Print Recipe Whole30 Breakfast Lasanga A warm and comforting home-style paleo whole30 breakfast casserole. Made with sweet potato, turkey sausage, and eggs. And easy healthy dairy free breakfast recipe. This recipe can be made ahead and frozen. Ingredients Base- 1 1/2 cup white sweet potato shredded
- 1 cup spinach
- 1 small minced onion sauteed
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teapsoon sea salt
- 1 teaspoon olive oil
- 4 large eggs
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh rosemary chopped
- 1/4 teaspoon sea salt or to taste
- black pepper to taste
Rating: 3.95
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 19
Rating: 3.95
You: Rate this recipe! Ingredients Base
- 1 1/2 cup white sweet potato shredded
- 1 cup spinach
- 1 small minced onion sauteed
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teapsoon sea salt
- 1 teaspoon olive oil
- 4 large eggs
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh rosemary chopped
- 1/4 teaspoon sea salt or to taste
- black pepper to taste
- Preheat oven to 350F. Lightly grease the bottom of a 8" by 5" casserole dish with olive oil (about 1 teaspoon).
- Mix all ingredients for sausage together in a skillet and cook over medium heat for 8-10 minutes until cooked through (undercook slightly so it can finish cooking in lasagna).
- Layer shredded white sweet potato, sautéed onion, spinach, and sausage into an 8" by 5" casserole dish.
- Beat eggs until smooth and mix in the herbs for the sauce. Pour eggs over the layered ingredients into the casserole dish.
- Bake on 350F for about 50 minutes until baked through- when cooked, the middle of the casserole should spring back when you press your finger into the middle.
Creamy Paleo Whole30 Tuna Noodles
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Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash noodles and coconut cream sauce- paleo, whole30, and dairy free.
Print Recipe Creamy Spaghetti Squash Tuna Noodles Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash noodles and coconut cream sauce- paleo, whole30, and dairy free. Ingredients Sauce- 2 cans full fat canned coconut milk I use Thai Kitchen or Chaokoh brand
- 2 teaspoons poultry seasoning
- 2 teaspoons sea salt or to taste
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 small white onion diced and sautéed with 1 tablespoon olive oil
- 1 large cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna or chicken
- 1/2 cup peas if not paleo
- minced fresh dill to taste
Rating: 5
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes. Use a large fork and lightly scrape the meat out of the squash for "noodles".
Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes. Use a large fork and lightly scrape the meat out of the squash for "noodles".
Ingredients Sauce- 2 cans full fat canned coconut milk I use Thai Kitchen or Chaokoh brand
- 2 teaspoons poultry seasoning
- 2 teaspoons sea salt or to taste
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 small white onion diced and sautéed with 1 tablespoon olive oil
- 1 large cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna or chicken
- 1/2 cup peas if not paleo
- minced fresh dill to taste
- In a skillet sauté chopped onion in 1 tablespoon olive oil until golden, then incorporate the rest of the ingredients for the sauce and heat until warm. Stir in spaghetti squash noodles and tuna (I leave in the tuna juice, but you can drain it if you like). Add peas (if not paleo) and serve with fresh dill to taste.
Spicy Cauliflower Rice Plantain Slaw Bowls
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Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that’s whole30 and paleo friendly.
Print Recipe Spicy Cauliflower Rice Plantain Slaw Bowls Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that's whole30 and paleo friendly. Ingredients Plantains- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
Rating: 3.55
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.55
You: Rate this recipe! Ingredients Plantains
- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
- Heat a cast iron skillet over medium heat on the stove and melt coconut oil in it to fry the plantains. Slice plantains into 1" rounds and place in the skillet. Fry plantains on each side until golden, then transfer to a plate lined with a paper napkin and sprinkle with salt flakes to taste.
- In the same skillet add ingredients for the cauliflower, cover skillet with a lid, and cook until cauliflower is soft (or to taste- about 5 minutes).
- In a blender or food processor blend all ingredients for the sauce until smooth.
- Assemble bowls by adding cauliflower rice, slaw, plantains, and top with avocado slices, cilantro leaves, and sauce.
Whole30 Spanish Chicken And Cauliflower Rice
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One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one-pan skillet recipe makes for fast and easy meal prep.
Print Recipe Whole30 Spanish Chicken And Cauliflower Rice One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one-pan skillet recipe makes for fast and easy meal prep. Ingredients Chicken- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon Italian spice blend
- 1/2 teaspoon red pepper flakes
- 3-4 boneless, skinless chicken thighs
- 1 tablespoon olive oil for cooking
- 16 oz cauliflower rice
- 1 cup chicken stock
- lemon juice from 1/2 lemon
- fresh cilantro for garnish
- marinated tomatoes for garnish
Rating: 3.64
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 176
Rating: 3.64
You: Rate this recipe! Ingredients Chicken
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon Italian spice blend
- 1/2 teaspoon red pepper flakes
- 3-4 boneless, skinless chicken thighs
- 1 tablespoon olive oil for cooking
- 16 oz cauliflower rice
- 1 cup chicken stock
- lemon juice from 1/2 lemon
- fresh cilantro for garnish
- marinated tomatoes for garnish
- In a small bowl mix together the spices for the chicken, then rub half of it on chicken (reserve half for later)
- Heat a skillet over medium heat then drizzle with 1-2 tablespoons olive oil and cook chicken until golden brown on each side (about 2-3 minutes on each side- you will finish cooking it later). Then remove and set aside.
- Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice then set chicken thighs over rice and cook on medium/low heat for 20 minutes until chicken is cooked through.
- Garnish with chopped cilantro and lemon wedges (optional).
Whole30 Thai Chicken Noodles
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Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with chicken, “peanut” sauce, and kale. An easy family friendly meal, serve hot or cold!
Print Recipe Whole30 Thai Chicken Noodles Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with “peanut” sauce, chicken, and kale. An easy family friendly meal, serve hot or cold! Ingredients Salad- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
Rating: 4.13
You: Rate this recipe! Info Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 23
Rating: 4.13
You: Rate this recipe! Ingredients Salad
- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
- In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
- Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
- In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc...
Creamy Carrot Noodles With Cashew Alfredo
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Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen!
Print Recipe Creamy Carrot Noodles With Cashew Alfredo Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen! Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
Rating: 3.67
You: Rate this recipe! Recipe Notes
If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12Rating: 3.67
You: Rate this recipe! Recipe Notes
If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
- Puree all ingredients for the sauce together in food processor or high powered blender for 3-5 minutes until completely smooth.
- Place carrot noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook noodles in a skillet on the stovetop, but I have found convection baking carrot noodles turns out perfect results every time and eliminates excess water. I get carrot noodles from Trader Joe's. You can also use sweet potato noodles or any other vegetable noodle.
- Once noodles are cooked, serve with alfredo sauce, top with fresh chopped basil (optional), and serve! Leftovers can be stored in the freezer and reheated later- if you are meal prepping, blend sauce and freeze separate, do not cook noodles until you are prepared to eat them.