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Crispy Baked Italian Drumsticks And Ranch Dip
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New go-to chicken recipe! Baked Whole30 Italian Drumsticks. Tender meat with a crispy skin covered with Italian herbs and nutritional yeast.
Print Recipe Crispy Baked Italian Drumsticks And Ranch Dip New go-to chicken recipe! Baked Whole30 Italian Drumsticks. Tender meat with a crispy skin covered with Italian herbs and nutritional yeast. Ingredients- 6 medium chicken legs
- 2 tablespoons olive oil
- 2 tablespoons Italian herb seasoning
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic granules
- 1 teaspoon sea salt
- fresh cracked pepper to taste
Rating: 5
You: Rate this recipe! Recipe Notes
Serve with this recipe homemade paleo ranch dressing.
Info Cook Time 2 hours Prep Time 5 minutes Servings drumsticks MetricUS Imperial Course Main Dish Votes: 1Rating: 5
You: Rate this recipe! Recipe Notes
Serve with this recipe homemade paleo ranch dressing.
Ingredients- 6 medium chicken legs
- 2 tablespoons olive oil
- 2 tablespoons Italian herb seasoning
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic granules
- 1 teaspoon sea salt
- fresh cracked pepper to taste
- Preheat oven to 350F.
- In a medium bowl toss together the drumsticks and seasonings. Then lay out on a baking tray and drizzle with olive oil.
- Cook on 350F for about 2 hours (*Important: keep in mind that all ovens are calibrated to slightly different temperatures and this can affect cooking time, so keep an eye on these babies and pull them out when their skin is lightly browned and crispy). Serve with homemade ranch dipping sauce.
Curry Fusion Kale Chicken Saute
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Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in!
Print Recipe Curry Fusion Kale Chicken Saute Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in! Naturally gluten free, dairy free, and paleo! Ingredients Kale Saute- 8 cups kale chopped
- 1-2 tablespoons coconut oil for sautéing
- avocado oil greek dressing I use Primal Kitchen
- 2 cups sweet potatoes cubed (about 2 sweet potatoes)
- 1-2 tablespoon olive oil for cooking
- 1 tablespoon cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper powder
- 4 boneless skinless chicken thighs or small chicken breasts
- 3 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
- fresh cracked pepper to taste
- 1 tablespoon olive oil
- homemade paleo tzatiki optional
- 1 cup baby tomatoes sliced in halves
- 1/2-1 cup thai chili lime roasted cashews crushed (or regular roasted cashews)
Rating: 5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Kale Saute
- 8 cups kale chopped
- 1-2 tablespoons coconut oil for sautéing
- avocado oil greek dressing I use Primal Kitchen
- 2 cups sweet potatoes cubed (about 2 sweet potatoes)
- 1-2 tablespoon olive oil for cooking
- 1 tablespoon cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper powder
- 4 boneless skinless chicken thighs or small chicken breasts
- 3 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
- fresh cracked pepper to taste
- 1 tablespoon olive oil
- homemade paleo tzatiki optional
- 1 cup baby tomatoes sliced in halves
- 1/2-1 cup thai chili lime roasted cashews crushed (or regular roasted cashews)
- In a large fry pan (or wok) toss together the ingredients for the sweet potatoes. Cook in the fry pan over medium heat until the sweet potatoes are crispy. Stir them on occasion, so they don't burn! Once they are cooked, remove them from the pan and set aside.
- For the chicken, use kitchen scissors and cut the thighs into bite size chunks. Toss the chicken together with spices and olive oil. Saute the chicken in the fry pan over medium heat for about 8-10 minutes until cooked (stirring on occasion). Once the chicken is cooked, remove from the pan and set aside for later.
- Toss the kale and coconut oil in the fry pan and saute for 5-8 minutes until soft then drizzle with greek dressing (I used Primal Kitchen brand). Add in the chicken, sweet potatoes, chopped tomatoes and toss together. Top off with tzatiki and thai chili cashews.
Dairy Free Yogurt Tzatziki Dip
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Healthy dairy free tzatziki dip made with coconut yogurt (it’s thick like greek yogurt!!). Made in just a few minutes. Delicious for topping off all your favorite meals or dippings with veggies sticks. Paleo and whole30 friendly.
Print Recipe Best Dairy Free Yogurt Tzatziki Dip Healthy dairy free tzatziki dip made with coconut yogurt (it's thick like greek yogurt!!). Made in just a few minutes. Delicious for topping off all your favorite meals or dippings with veggies sticks. Paleo and whole30 friendly. Ingredients- 12 oz Coyo coconut yogurt
- 1/2 cup cucumber cut into cubes
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon fresh dill or cilantro
- 1 clove garlic
- salt & pepper to taste
Rating: 3.33
You: Rate this recipe! Info Prep Time 5 minutes Servings cups MetricUS Imperial Course Condiment, Side Dish, Snack Votes: 9
Rating: 3.33
You: Rate this recipe! Ingredients
- 12 oz Coyo coconut yogurt
- 1/2 cup cucumber cut into cubes
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon fresh dill or cilantro
- 1 clove garlic
- salt & pepper to taste
- In a food processor blend all the ingredients until smooth, then serve with your favorite dish or store in the fridge.
Sesame Ginger Zucchini Noodles
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Low carb whole30 sesame ginger zucchini noodles with grilled pineapple, mango, and mint! Fresh, healthy, and low calorie dinner recipe loaded with healthy fats and my new favorite creamy sesame ginger sauce.
Print Recipe Sesame Ginger Zucchini Noodles Low carb whole30 sesame ginger zucchini noodles with grilled pineapple, mango, and mint! Fresh, healthy, and low calorie dinner recipe loaded with healthy fats and my new favorite creamy sesame ginger sauce. Ingredients Zucchini Noodles- 8 medium zucchini squash
- 1 tablespoon sesame oil
- 3 tablespoons almond butter
- 3 tablespoons tahini
- 2 tablespoons maple syrup homemade date syrup for whole30
- 2 tablespoons fresh grated ginger
- 3-4 tablespoons fresh squeezed lime juice
- 2-3 tablespoons water
- black sesame seeds
- chopped mint or cilantro
Rating: 5
You: Rate this recipe! Recipe Notes
If you want to make this recipe whole30 friendly, sub the maple syrup for this homemade date syrup. Yum!
Info Cook Time 6-8 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3Rating: 5
You: Rate this recipe! Recipe Notes
If you want to make this recipe whole30 friendly, sub the maple syrup for this homemade date syrup. Yum!
Ingredients Zucchini Noodles- 8 medium zucchini squash
- 1 tablespoon sesame oil
- 3 tablespoons almond butter
- 3 tablespoons tahini
- 2 tablespoons maple syrup homemade date syrup for whole30
- 2 tablespoons fresh grated ginger
- 3-4 tablespoons fresh squeezed lime juice
- 2-3 tablespoons water
- black sesame seeds
- chopped mint or cilantro
- In a large fry pan saute the zucchini noodles with 1 tablespoon sesame oil. Cook for 6-8 minutes until soft (but not mushy).
- In a blender puree the ingredients for the sesame ginger dressing until completely smooth.
- Once the noodles are cooked, pour the sauce over them and top with sesame seeds and chopped mint leaves (or cilantro).
- For the fruit skewers, layer on wood skewers, alternating between pineapple cubes, mango cubes, and fresh mint leaves. If you like, brush the skewers with coconut oil and throw them on the grill for a few minutes!
Cheesy Vegan Cauliflower Mushroom Risotto
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Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce!
Print Recipe Cheesy Vegan Cauliflower Mushroom Risotto Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time! Ingredients Cauli Rice- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
Rating: 3.63
You: Rate this recipe! Info Cook Time 3 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 41
Rating: 3.63
You: Rate this recipe! Ingredients Cauli Rice
- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
- In a large fry pan sauté the cauliflower rice with 1 tablespoon olive oil on medium heat over the stove for about 3-4 minutes until soft (but not mushy!).
- In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
- Toss all the ingredients for the mushrooms together on a baking tray lined with parchment paper. Toast them in a toaster oven for a few minutes until cooked and slightly crisp (if you like them crispy). You can also bake them in the oven.
- Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!
Spicy Grilled Avocado Chicken Burgers
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Easy, healthy, and whole30 spicy grilled chicken avocado burgers. A perfect addition to these paleo hamburger buns. A delicious, healthy, and fun family dinner!
Print Recipe Spicy Grilled Chicken Avocado Burgers Easy, healthy, and whole30 spicy grilled chicken avocado burgers. A perfect addition to these paleo hamburger buns. A delicious, healthy, and fun family dinner! Ingredients- 1 pound ground chicken
- 2 small avocados mashed
- 1 cup fresh basil chopped
- 1 medium jalapeño minced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon sea salt
- olive oil for cooking
Rating: 3
You: Rate this recipe! Info Prep Time 8 minutes Servings burgers MetricUS Imperial Course Main Dish Votes: 11
Rating: 3
You: Rate this recipe! Ingredients
- 1 pound ground chicken
- 2 small avocados mashed
- 1 cup fresh basil chopped
- 1 medium jalapeño minced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon sea salt
- olive oil for cooking
- In a large bowl add all the ingredients for the burgers (be sure to mince the jalapeño and garlic, and mash the avocado).
- Mix and mash everything together (with your hands) until thoroughly combined.
- Divide into 10 medium sized burgers. Use a pastry brush and gently brush a tad bit of olive oil over each burger for cooking.
- Grill until cooked through. Or cook on a fry pan over medium heat on the stove.
Asian Zucchini Noodle Bowl
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192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce.
Print Recipe Asian Zucchini Noodle Bowl 192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce. Ingredients Noodles- 3 medium zucchini squash
- 3 medium yellow summer squash
- 1 tablespoon sesame oil
- 1/4 cup coconut aminos
- 2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30
- 1/4 cup balsamic vinegar
- Frank's Hot sauce to taste
- 1/4 cup cold water mixed with arrowroot flour
- 1 tablespoon arrowroot flour
- 2 tablespoons black sesame seeds
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro leaves minced
- poached egg optional
Rating: 3.38
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 106
Rating: 3.38
You: Rate this recipe! Ingredients Noodles
- 3 medium zucchini squash
- 3 medium yellow summer squash
- 1 tablespoon sesame oil
- 1/4 cup coconut aminos
- 2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30
- 1/4 cup balsamic vinegar
- Frank's Hot sauce to taste
- 1/4 cup cold water mixed with arrowroot flour
- 1 tablespoon arrowroot flour
- 2 tablespoons black sesame seeds
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro leaves minced
- poached egg optional
- Begin by preparing your noodles with a spiralizer (read post to see which one I recommend).
- Heat a large fry pan over medium/high heat on the stove. Fry the noodles with 1 tablespoon sesame seed oil for about 3-4 minutes until softened. Then remove from the heat and set aside. Drain excess liquid.
- Prepare the sauce by incorporating the balsamic vinegar, maple syrup, coconut aminos, and hot sauce together in small sauce pan over medium heat on the stove.
- In a small cup mix the cold water and arrowroot flour together into a liquidy paste.
- Bring the sauce to a simmer then stir continuously while pouring in the arrowroot and cold water mixture.
- Continue to cook and stir the sauce (keeping it at a simmer) for a few minutes until the sauce thickens. Then take off the heat and pour over noodles.
- Top off with sesame seeds, chopped cilantro, chopped green onions, and a poached egg, if desired.
Whole30 Fried Cauliflower Rice
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Easy whole30 compliant and paleo fried rice recipe. A new twist with cauliflower rice, veggies, and homemade asian sauce. Ready in 20 minutes. Make ahead and freeze! A healthy and fun family dinner.
Print Recipe Whole30 Fried Cauliflower Rice Easy whole30 compliant and paleo fried rice recipe. A new twist with cauliflower rice, veggies, and homemade asian sauce. Ready in 20 minutes. Make ahead and freeze! A healthy and fun family dinner. Ingredients Rice- 16 oz cauliflower rice
- 1 large carrot chopped
- 1 cup peas fresh or frozen (omit for whole30)
- 1/2 small onion chopped
- 2 tablespoons sesame oil for cooking
- 2 large eggs beaten
- 1/4 cup coconut aminos
- 3 tablespoons sesame oil
- 3 tablespoons date syrup or maple syrup.
- 1 tablespoon arrowroot flour
- Frank's Hot sauce to personal taste
Rating: 3.75
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12
Rating: 3.75
You: Rate this recipe! Ingredients Rice
- 16 oz cauliflower rice
- 1 large carrot chopped
- 1 cup peas fresh or frozen (omit for whole30)
- 1/2 small onion chopped
- 2 tablespoons sesame oil for cooking
- 2 large eggs beaten
- 1/4 cup coconut aminos
- 3 tablespoons sesame oil
- 3 tablespoons date syrup or maple syrup.
- 1 tablespoon arrowroot flour
- Frank's Hot sauce to personal taste
- Blend all ingredients for the sauce in a blender or by hand until smooth.
- Heat a fry pan over medium heat. Add cauliflower rice, chopped carrots, and onions. Fry in 2 tablespoons sesame oil for a few minutes until slightly soft. Then add the peas.
- Make a well in the middle of the fried rice and add the beaten eggs. Stir eggs until fully cooked. Stir in sauce and top off with green onions and sesame seeds.
Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce
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Delicious paleo tacos stuffed with melt in your mouth slaw, crispy baked coconut fish nuggets, and golden honey mustard sauce. A light and easy gluten free summer meal.
Print Recipe Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce Delicious paleo tacos stuffed with melt in your mouth slaw, crispy baked coconut fish nuggets, and golden honey mustard sauce. A light and easy gluten free summer meal. Ingredients Paleo Tortillas- 1 batch paleo cassava flour tortillas make recipe
- 2 fresh fillets wild caught cod
- 1 large egg beaten
- 3/4 cup coconut shreds
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 head shredded green cabbage finely julienned
- 1 large red pepper finely julienned
- 1/2 cup fresh minced cilantro
- 1/4 cup black sesame seeds
- 1/4 cup paleo mayonnaise
- 1/4 cup dijon mustard
- 2 teaspoons yellow mustard
- 1 tablespoon white distilled vinegar
- 1/4 cup honey
- 1/4 teasoon paprika
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings tacos MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Paleo Tortillas
- 1 batch paleo cassava flour tortillas make recipe
- 2 fresh fillets wild caught cod
- 1 large egg beaten
- 3/4 cup coconut shreds
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 head shredded green cabbage finely julienned
- 1 large red pepper finely julienned
- 1/2 cup fresh minced cilantro
- 1/4 cup black sesame seeds
- 1/4 cup paleo mayonnaise
- 1/4 cup dijon mustard
- 2 teaspoons yellow mustard
- 1 tablespoon white distilled vinegar
- 1/4 cup honey
- 1/4 teasoon paprika
- Preheat oven to 400F. Line a baking tray with parchment paper.
- Cut the cod into 1 inch cubes. Toss the cod pieces in 1 beaten egg.
- Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl.
- Roll the egg covered cod in the coconut breading mixture.
- Place the coated fish nuggets onto the baking tray, drizzle with 2 tablespoons olive oil, and bake on 400F for 10 minutes then rotate the nuggets to ensure even cooking. Then cook for another 10 minutes until crispy.
- Prepare homemade paleo tortilla recipe.
- Puree all the ingredients for the sauce in a food processor or blender until smooth. Then pour into a jar or dressing bottle.
- Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce, and set aside.
- Assemble the tacos by layering slaw, fish nuggets, and sauce.