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Easy Whole30 Butternut Curry
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Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week!
Print Recipe Easy Whole30 Butternut Curry Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week! Ingredients- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
Rating: 4.5
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients
- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
- In a soup pot, add all ingredients and simmer for about 10 minutes until butternut squash is soft, but not mushy. Transfer ingredients into a high speed blender (I use my vitamix or kitchenaid) and puree until smooth. Optional: top with a sprinkle of hemp hearts and sea salt to taste.
2 Ingredient Paleo Ravioli Made With Sweet Potato
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2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.
Print Recipe 2 Ingredient Paleo Ravioli Made With Sweet Potato 2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato. Ingredients Pasta- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Pasta
- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
- In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
- Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
- For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
- Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
- Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
- Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
- In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.
Egg Sage Sausage Stuffed Acorn Squash
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Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions all stuffed in a roasted acorn squash makes for easy paleo breakfast meal prep.
Print Recipe Egg Sage Sausage Stuffed Acorn Squash Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions, all stuffed in a roasted acorn squash- makes for easy paleo breakfast meal prep. Ingredients- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
- Preheat oven to 400F. Line a baking tray with parchment paper.
- Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
- While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
- Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
- Beat eggs together, then cook scrambled.
- Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve.
Whole30 Thai Chicken Cauliflower Rice
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Easy thai chicken cauliflower rice. A delicious, whole30, and paleo family meal! You can even make this dish ahead of time, freeze it, and eat later! Easy whole30 meal prep.
Print Recipe Whole30 Thai Chicken Cauliflower Rice Easy thai chicken cauliflower rice. A delicious, whole30, and paleo family meal! You can even make this dish ahead of time, freeze it, and eat later! Easy whole30 meal prep. Ingredients Sauce- 1/3 cup dates pitted
- 2 garlic cloves
- 2 tablespoons red curry paste
- 1/2 cup chicken stock
- 1/2 cup coconut aminos
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- lime juice from 1 lime
- 2 large chicken breasts
- 16 oz cauliflower rice
- 8 oz broccoli rabe
Rating: 3.93
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 30
Rating: 3.93
You: Rate this recipe! Ingredients Sauce
- 1/3 cup dates pitted
- 2 garlic cloves
- 2 tablespoons red curry paste
- 1/2 cup chicken stock
- 1/2 cup coconut aminos
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- lime juice from 1 lime
- 2 large chicken breasts
- 16 oz cauliflower rice
- 8 oz broccoli rabe
- Puree ingredients for sauce in a blender until smooth.
- Marinate chicken breast in 1/3 the sauce and put in the fridge for 30 minutes.
- Cook chicken on either a grill pan or skillet (I did both!). Place chicken on a well greased pan, cover with a lid, and cook for 5-6 minutes on each side until cooked through (there should be no pink on inside when cut open).
- Once the chicken is cooked, remove, and add broccoli to cast iron skillet and cook in leftover juices until it's soft, but not mushy.
- In the cast iron skillet, pour the rest of the sauce over the cauliflower rice and cook for about 10 minutes until soft (stirring on occasion to prevent sticking to the pan). Then serve with chicken and broccoli.
Whole30 Balsamic Grilled Chicken Salad
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Grilled chicken salad with balsamic dressing and grilled vegetables. An easy paleo whole30 dinner for the whole family! Light, refreshing, and filling healthy dinner.
Print Recipe Whole30 Balsamic Grilled Chicken Salad Grilled chicken salad with balsamic dressing and grilled vegetables. An easy paleo whole30 dinner for the whole family! Light, refreshing, and filling healthy dinner. Ingredients Dressing- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh oregano or thyme
- 2 tablespoons fresh rosemary
- 1 teaspoon garlic powder or 3 cloves minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
- 2 heads romaine lettuce chopped
- 2 large chicken breasts
- 2 small zucchini squash sliced lengthwise
- 1 cup baby heirloom tomatoes chopped
- 1/2 large cucumber chopped
- 1/2 large avocado sliced
- 1/4 cup sun dried tomatoes sliced
- 1/4 cup black olives sliced
- 1/4 cup silvered almonds optional
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh oregano or thyme
- 2 tablespoons fresh rosemary
- 1 teaspoon garlic powder or 3 cloves minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
- 2 heads romaine lettuce chopped
- 2 large chicken breasts
- 2 small zucchini squash sliced lengthwise
- 1 cup baby heirloom tomatoes chopped
- 1/2 large cucumber chopped
- 1/2 large avocado sliced
- 1/4 cup sun dried tomatoes sliced
- 1/4 cup black olives sliced
- 1/4 cup silvered almonds optional
- Add ingredients for dressing into a jar with a lid and shake until combined.
- Add 2-4 tablespoons dressing to chicken in a zip lock or bowl and set in fridge to marinate for 30 minutes or as time will allow.
- Heat grill pan over medium heat. Once hot, generously grease with olive oil and cook chicken breast and sliced zucchini with a lid. Chicken will cook for about 8-10 minutes on each side until there is no pink on the inside. Zucchini cooks for about 4 minutes on each side.
- Once chicken and zucchini has cooked, set aside to set before cutting chicken. Then add all ingredients into a large bowl and serve with remaining dressing.
10 Minute Cauliflower Summer Salad
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10 Minute cauliflower summer salad. Made with raw cauliflower, juicy tomatoes, and creamy avocado lime dressing. A refreshing paleo and whole30 lunch recipe for meal prep.
Print Recipe 10 Minute Cauliflower Summer Salad 10 Minute cauliflower summer salad. Made with raw cauliflower, juicy tomatoes, and creamy avocado lime dressing. A refreshing paleo and whole30 lunch recipes for meal prep. Ingredients Salad- 2 cups cauliflower rice
- 1 cup cherry tomatoes sliced
- 1/2 cup cilantro chopped
- 1 cup spinach
- 1/2 red bell pepper chopped
- 1/4 red onion minced
- 1 large avocado pitted and peeled
- 1/2 cup cilantro
- lemon or lime juice from 1 fruit
- 1/4 cup olive oil
- 1/4 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt or to taste
Rating: 5
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Salad
- 2 cups cauliflower rice
- 1 cup cherry tomatoes sliced
- 1/2 cup cilantro chopped
- 1 cup spinach
- 1/2 red bell pepper chopped
- 1/4 red onion minced
- 1 large avocado pitted and peeled
- 1/2 cup cilantro
- lemon or lime juice from 1 fruit
- 1/4 cup olive oil
- 1/4 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt or to taste
- Blend ingredients for sauce in a food process or blender until smooth.
- Add ingredients for salad into a large bowl and stir together with dressing. Optional: serve with grilled chicken breast for extra protein.
Creamy Cauliflower Vegetable Whole30 Soup
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Creamy dairy free cauliflower soup with sauteed carrots, mushrooms, garlic, and onions. An easy whole30, paleo, and healthy dinner for meal prep!
Print Recipe Creamy Cauliflower Vegetable Whole30 Soup Creamy dairy free cauliflower soup with sauteed carrots, mushrooms, garlic, and onions. An easy whole30, paleo, and healthy dinner for meal prep! Ingredients- 1 medium cauliflower head chopped
- 2 large carrots chopped
- 8 oz brown cirmini mushrooms sliced
- 1/2 large white onion minced
- 4 large garlic cloves minced
- 6 tablespoons olive oil
- 1-2 teaspoons sea salt to taste
- fresh cracked black pepper to taste
- 1 cup spinach optional
Rating: 3.66
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 91
Rating: 3.66
You: Rate this recipe! Ingredients
- 1 medium cauliflower head chopped
- 2 large carrots chopped
- 8 oz brown cirmini mushrooms sliced
- 1/2 large white onion minced
- 4 large garlic cloves minced
- 6 tablespoons olive oil
- 1-2 teaspoons sea salt to taste
- fresh cracked black pepper to taste
- 1 cup spinach optional
- In a soup pot saute minced garlic, onion, chopped carrots, and mushrooms with 2 tablespoons olive oil until golden and soft (add water if needed- to keep from sticking to pan).
- Steam cauliflower in a saucepan with water until soft, then puree in a high speed blender with olive oil, salt, and pepper until smooth (add more or less olive oil, based on the size of your cauliflower head to get the right thick and creamy consistency). Stir pureed cauliflower into sautéed vegetables, add spinach and wilt, then serve!
Paleo Grilled Chicken Caesar Cobb Salad
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Fresh and easy Caesar Cobb salad. Made with grilled chicken, avocado, bacon, all the toppings, and creamy Caesar dressing! A fast whole30 and paleo family dinner recipe for meal prep.
Print Recipe Paleo Grilled Chicken Caesar Cobb Salad Fresh and easy Caesar Cobb salad. Made with grilled chicken, avocado, bacon, all the toppings, and creamy Caesar dressing! A fast whole30 and paleo family dinner recipe for meal prep. Ingredients Chicken- 4 chicken thighs
- 1 tablespoon fresh oregano
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 4 large garlic cloves
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk the solid part
- 2-4 tablespoons lemon juice to taste
- 1-2 large garlic cloves
- 1 tablespoon capers
- 1 tablespoon fresh oregano
- 1 teaspoon sea salt to taste
- 1 head romaine lettuce chopped
- 4 cups spinach
- 4 boiled eggs see notes on how to make
- 1/2 large avocado sliced
- 1/2 large cucumber sliced
- 1 cup cherry tomtatos sliced in half
- 1/4 cup olives any kind
- 1/4 cup cooked bacon chopped
- 4-8 quarters marinated artichoke hearts
Rating: 3.7
You: Rate this recipe! Recipe Notes
How to make soft boiled eggs: bring a saucepan with water to a boil. Add eggs and cook for 7 minutes (9-10 minutes for hard boiled), then transfer to an ice bath and cool before peeling.
Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 80Rating: 3.7
You: Rate this recipe! Recipe Notes
How to make soft boiled eggs: bring a saucepan with water to a boil. Add eggs and cook for 7 minutes (9-10 minutes for hard boiled), then transfer to an ice bath and cool before peeling.
Ingredients Chicken- 4 chicken thighs
- 1 tablespoon fresh oregano
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 4 large garlic cloves
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk the solid part
- 2-4 tablespoons lemon juice to taste
- 1-2 large garlic cloves
- 1 tablespoon capers
- 1 tablespoon fresh oregano
- 1 teaspoon sea salt to taste
- 1 head romaine lettuce chopped
- 4 cups spinach
- 4 boiled eggs see notes on how to make
- 1/2 large avocado sliced
- 1/2 large cucumber sliced
- 1 cup cherry tomtatos sliced in half
- 1/4 cup olives any kind
- 1/4 cup cooked bacon chopped
- 4-8 quarters marinated artichoke hearts
- Rub chicken thighs with seasonings and olive oil. Grill over medium heat on a cast iron grill pan lightly greased with olive oil. Grill about 10 minutes on each side until cooked (there should be no pink in the chicken when you cut it in the middle). Then set aside and let it rest before cutting into strips.
- Blend ingredients for dressing in a food processor or blender until smooth.
- Prepare vegetables and toppings, then layer everything into a large bowl, toss with dressing, and serve!