Savory
Category
Zucchini Noodles With Lemon Garlic Shrimp
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Whole30 zucchini noodles with lemon garlic shrimp. An easy and delicious weeknight dinner. Who’s ready for this healthy low calorie and filling paleo dinner?
Print Recipe Zucchini Noodles With Lemon Garlic Shrimp Whole30 zucchini noodles with lemon garlic shrimp. An easy and delicious weeknight dinner. Who's ready for this healthy low calorie and filling paleo dinner? Ingredients Shrimp- 2 pounds raw shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 48 oz zucchini noodles
- 1-2 lemons zest and juice to taste
- 1/4 cup parsley chopped
- salt and pepper to taste
Rating: 3.79
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 33
Rating: 3.79
You: Rate this recipe! Ingredients Shrimp
- 2 pounds raw shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 48 oz zucchini noodles
- 1-2 lemons zest and juice to taste
- 1/4 cup parsley chopped
- salt and pepper to taste
- Heat a skillet over medium heat on the stove and drizzle with olive oil. Add shrimp in a single layer in the skillet and cook for 1 minute. Then add minced garlic, turn shrimp, and cook another minute. Remove cooked shrimp and set aside.
- Add zucchini noodles and the zest from one lemon to the skillet with the juices from the shrimp. Cook on medium heat until the zucchini noodles are soft, but not mushy. Add shrimp back into the pan and squeeze lemon juice to taste. Top with salt and pepper.
Chipotle Sweet Potato Chicken Poppers
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Chipotle sweet potato chicken poppers are paleo, whole30, and so easy to make! These spicy chicken poppers are so flavorful and delicious! A perfect freezer-friendly meal prep recipe.
Print Recipe Chipotle Sweet Potato Chicken Poppers Chipotle sweet potato chicken poppers are paleo, whole30, and so easy to make! These spicy chicken poppers are so flavorful and delicious! A perfect freezer-friendly meal prep recipe. Ingredients- 1 pound ground chicken or turkey
- 2 cups grated sweet potato
- 2 tablespoons tapioca flour
- 2 tablespoons dried onion flakes
- 2 tablespoons olive oil
- 1-2 teaspoons chipotle seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Rating: 3.94
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 8 minutes Servings poppers MetricUS Imperial Course Main Dish Votes: 16
Rating: 3.94
You: Rate this recipe! Ingredients
- 1 pound ground chicken or turkey
- 2 cups grated sweet potato
- 2 tablespoons tapioca flour
- 2 tablespoons dried onion flakes
- 2 tablespoons olive oil
- 1-2 teaspoons chipotle seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- Preheat oven to 400F. Line a baking tray with parchment paper.
- In a bowl combine ingredients fully, then use a small/medium ice-cream scoop to form poppers and place them on a baking tray lined with parchment paper.
- Bake on 400F for 15 minutes, then turn poppers and cook for another 5 minutes until golden browned and fully cooked.
Creamy Lemon Garlic Dressing (Whole30, Paleo)
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Creamy lemon garlic dressing is both whole30 and paleo. This easy dairy free salad dressing tastes like ranch dressing and is made with coconut milk! A healthy oil-free paleo dressing recipe.
Print Recipe Creamy Lemon Garlic Dressing (Whole30, Paleo) Creamy lemon garlic dressing is both whole30 and paleo. This easy dairy free salad dressing tastes like ranch dressing and is made with coconut milk! A healthy oil-free paleo dressing recipe. Ingredients- 1 cup full fat canned coconut milk
- 1/4 cup lemon juice to taste
- 1-2 garlic cloves to taste
- 1/4 cup dill fresh
- 1/4 cup parsley fresh
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Rating: 3.81
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 16
Rating: 3.81
You: Rate this recipe! Ingredients
- 1 cup full fat canned coconut milk
- 1/4 cup lemon juice to taste
- 1-2 garlic cloves to taste
- 1/4 cup dill fresh
- 1/4 cup parsley fresh
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- In a food processor combine all ingredients until smooth, then serve or store in fridge for 4-5 days.
Two Ingredient Paleo Cauliflower Tortillas
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Two ingredient paleo cauliflower tortillas! Life-changing recipe for low calorie gluten free tortillas, ready in minutes! These tortillas have 42 calories and are loaded with veggies to keep you healthy and satisfied. Delicious, easy, and mind-blowing-easy recipe for homemade tortillas.
Print Recipe Two Ingredient Paleo Cauliflower Tortillas Two ingredient paleo cauliflower tortillas! Life-changing recipe for low calorie gluten free tortillas, ready in minutes! These tortillas have 42 calories and are loaded with veggies to keep you healthy and satisfied. Delicious, easy, and mind-blowing-easy recipe for homemade tortillas. Ingredients- 2 cups minced raw cauliflower really fine- like flour
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
Rating: 3.83
You: Rate this recipe! Info Cook Time 2 minutes Prep Time 20 minutes Servings tortillas MetricUS Imperial Course Bread Votes: 98
Rating: 3.83
You: Rate this recipe! Ingredients
- 2 cups minced raw cauliflower really fine- like flour
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- In a food processor, mince cauliflower until it reaches fine rice or flour-like consistency, then transfer to a towel and squeeze out excess water. Put it back in food processor and combine with cassava flour for 2-4 minutes until it reaches dough consistency and clumps together (you will have to either shake the food processor while it blends or pause and scrape down the sides in intervals to ensure even mixing).
- Divide dough into 10 pieces and roll out into about 5" tortillas 1/4" thick. Heat a skillet over medium heat and drizzle lightly with olive oil. Cook tortillas for about 1-2 minutes on each side until golden.
Salmon Burgers With Slaw
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Whole30 salmon burgers with a side of slaw and zesty coconut milk lemon dill dressing. This easy paleo dinner recipe is perfect for meal prep and is SO easy to make! Lemon dill salmon burgers the whole family will love!
Print Recipe Salmon Burgers With Slaw Whole30 salmon burgers with a side of slaw and zesty coconut milk lemon dill dressing. This easy paleo dinner recipe is perfect for meal prep and is SO easy to make! Lemon dill salmon burgers the whole family will love! Ingredients Burgers- 12 oz cooked salmon
- 2 large eggs
- 1/2 cup almond flour
- 1 teaspoon sea salt
- 1/2 teaspoon powdered garlic
- 2 tablespoons parsley fresh
- 2 tablespoons dill fresh
- lemon juice from 1/2 lemon
- 1 small cabbage head shredded
- 1 cup full fat canned coconut milk
- 1/4 cup lemon juice or more to taste
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 cup parsley fresh
- 1/4 cup dill fresh
Rating: 3.27
You: Rate this recipe! Info Cook Time 4 minutes Prep Time 20 minutes Servings burgers MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.27
You: Rate this recipe! Ingredients Burgers
- 12 oz cooked salmon
- 2 large eggs
- 1/2 cup almond flour
- 1 teaspoon sea salt
- 1/2 teaspoon powdered garlic
- 2 tablespoons parsley fresh
- 2 tablespoons dill fresh
- lemon juice from 1/2 lemon
- 1 small cabbage head shredded
- 1 cup full fat canned coconut milk
- 1/4 cup lemon juice or more to taste
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 cup parsley fresh
- 1/4 cup dill fresh
- Combine all ingredients for burgers in a bowl. Shape into four burgers.
- Heat a skillet over medium heat on the stove and drizzle lightly in olive oil. Cook burgers for about 2-3 minutes on each side until golden.
- In a blender or food processor combine ingredients for slaw (except cabbage)- this will be your dressing. Add shedded cabbage to a large bowl and toss together with dressing and serve with burgers.
5 Minute Avocado Ranch Dressing
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Whole30 ranch dressing made with avocados instead of oil! Easy five minute ranch dressing. This dairy free ranch dressing can be used as a salad dressing, veggie dip, or spread for sandwiches and burgers.
Print Recipe 5 Minute Avocado Ranch Dressing Whole30 ranch dressing made with avocados instead of oil! Easy five minute ranch dressing. This dairy free ranch dressing can be used as a salad dressing, veggie dip, or spread for sandwiches and burgers. Ingredients- 2 large avocados pitted, peeled
- 1/4 cup lemon juice more or less to your taste
- 1/2 cup full fat coconut milk
- 1/2 cup water
- 4 tablespoon dill fresh
- 2 tablespoons oregano fresh
- 1-2 garlic cloves
- 1/2 teapsoon sea salt
- black pepper to taste
Rating: 4.13
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 8
Rating: 4.13
You: Rate this recipe! Ingredients
- 2 large avocados pitted, peeled
- 1/4 cup lemon juice more or less to your taste
- 1/2 cup full fat coconut milk
- 1/2 cup water
- 4 tablespoon dill fresh
- 2 tablespoons oregano fresh
- 1-2 garlic cloves
- 1/2 teapsoon sea salt
- black pepper to taste
- In a food processor, puree ingredients until smooth.
Whole30 Bacon Turkey Burger
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Bacon turkey burgers with avocado ranch dressing and sweet potato waffles! This whole30 breakfast is easy, delicious, and filling. If you’re looking for a healthy paleo breakfast burger recipe, this is it!
Print Recipe Whole30 Bacon Turkey Burger Bacon turkey burger with avocado ranch dressing and sweet potato waffles! This whole30 breakfast is easy, delicious, and filling. If you're looking for a healthy paleo breakfast burger recipe, this is it! Ingredients- 1 pound ground turkey
- 1 cup bacon chopped
- 1/2 cup onion diced
- 1 large egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Rating: 4.14
You: Rate this recipe! Recipe Notes
Waffle Maker I use in this recipe- click here.
2 Ingredient Sweet Potato Waffle recipe- click here.
Avocado Ranch Dressing- click here.
Info Cook Time 10 minutes Prep Time 8 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 14Rating: 4.14
You: Rate this recipe! Recipe Notes
Waffle Maker I use in this recipe- click here.
2 Ingredient Sweet Potato Waffle recipe- click here.
Avocado Ranch Dressing- click here.
Ingredients- 1 pound ground turkey
- 1 cup bacon chopped
- 1/2 cup onion diced
- 1 large egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- In a bowl combine all ingredients until fully mixed.
- Heat a skillet over medium heat, drizzle lightly with olive oil, and use a large ice-cream scoop to form 8 patties. Press patties down with a fork on the skillet and cook until golden brown on each side (about 3-5 minutes on each side; I cover with a lid on the first side, then remove it when I turn them).
- You can choose to serve these patties with my 2 ingredient sweet potato waffles, avocado ranch spread, and poached eggs for a healthy breakfast, lunch, or dinner- see recipe notes for the recipes above.
Spicy Spaghetti Squash Egg Skillet
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Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep!
Print Recipe Spicy Spaghetti Squash Egg Skillet Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep! Ingredients Base- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
Rating: 4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5Rating: 4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Base- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
- Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out six holes in the spaghetti squash for the eggs.
- Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
- Top skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
Two Ingredient Sweet Potato Tortillas
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Two ingredient sweet potato paleo tortillas. An easy gluten free and paleo tortilla recipe. These tortillas are pliable, delicious, and easy to make!
Print Recipe Two Ingredient Sweet Potato Tortillas Two ingredient sweet potato paleo tortillas. An easy gluten free and paleo tortilla recipe. These tortillas are pliable, delicious, and easy to make! Ingredients- 2 cups sweet potato mashed
- 1 cup cassava flour
- 1/4 teaspoon sea salt optional
Rating: 3.62
You: Rate this recipe! Info Prep Time 15 minutes Servings tortillas MetricUS Imperial Course Bread Votes: 247
Rating: 3.62
You: Rate this recipe! Ingredients
- 2 cups sweet potato mashed
- 1 cup cassava flour
- 1/4 teaspoon sea salt optional
- Make mashed sweet potato (cut sweet potato into cubes, steam in a saucepan with 1" water until soft, then drain and use). Stir mashed sweet potato together with cassava flour in a bowl until smooth.
- Divide dough into 8 equal pieces, dust a clean surface with cassava flour, and press/roll out into 1/4" thick tortillas.
- Heat a skillet over medium heat, drizzle lightly with olive oil, and cook on each side until golden brown.
Savory Whole30 Butternut Chicken Breakfast Bowl
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This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!
Print Recipe Savory Whole30 Butternut Chicken Breakfast Bowl This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor! Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
- 1/2 yellow onion minced
- 1 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
Rating: 3.83
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Info Cook Time 10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 40Rating: 3.83
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
- 1/2 yellow onion minced
- 1 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
- Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl.
- Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
- In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
- Add cooked sausages to squash and mix, then pour cream sauce over and serve.