Main Dish Archives - Page 7 of 13

February222018

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

Sauce

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

Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12
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: 12
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.

Ingredients

24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
fresh basil to taste

Sauce

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

Instructions

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.

Nutrition Facts Creamy Carrot Noodles With Cashew Alfredo Amount Per Serving Calories 393 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 11g 55% Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 265mg 11% Potassium 12mg 0% Total Carbohydrates 31g 10% Dietary Fiber 3g 12% Sugars 4g Protein 12g 24% Vitamin A 200% Vitamin C 18% Calcium 7% Iron 18% * Percent Daily Values are based on a 2000 calorie diet.

February82018

Creamy Buffalo Chicken Cauliflower Rice Bake

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Creamy dairy free buffalo chicken and cauliflower rice bake. Perfect for dipping veggies, chips, or loading on a baked potato! This “cheesy” creamy dip makes the perfect lunch when paired with a handful of carrot sticks! Paleo, whole30, and gluten free.

Print Recipe Creamy Buffalo Chicken Cauliflower Rice Bake Creamy dairy free buffalo chicken and cauliflower rice bake. Perfect for dipping veggies, chips, or loading on a baked potato! This "cheesy" creamy dip makes the perfect lunch when paired with a handful of carrot sticks! Paleo, whole30, and gluten free. Ingredients

3 cups (2 chicken breasts) cooked shredded chicken breast *see recipes notes for how to make
16 oz cauliflower rice can be exchanged for more chicken

Sauce

3/4 cup full fat coconut milk use Chaokoh brand for thick and creamy results!
1/2 cup paleo mayonnaise I use Primal Kitchen
1/2 cup Frank's Hot sauce
3 tablespoons ranch seasoning homemade for whole30
1 tablespoon coconut aminos
2 teaspoons apple cider vinegar
1/2 teaspoon garlic
1/4 teaspoon smoked paprika

Info Cook Time 1 hour Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 35
Rating: 3.8
You: Rate this recipe! Recipe Notes

How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks.

Info Cook Time 1 hour Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 35
Rating: 3.8
You: Rate this recipe! Recipe Notes

How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks.

Ingredients

3 cups (2 chicken breasts) cooked shredded chicken breast *see recipes notes for how to make
16 oz cauliflower rice can be exchanged for more chicken

Sauce

3/4 cup full fat coconut milk use Chaokoh brand for thick and creamy results!
1/2 cup paleo mayonnaise I use Primal Kitchen
1/2 cup Frank's Hot sauce
3 tablespoons ranch seasoning homemade for whole30
1 tablespoon coconut aminos
2 teaspoons apple cider vinegar
1/2 teaspoon garlic
1/4 teaspoon smoked paprika

Instructions

Preheat oven to 350F.
Blend all ingredients for sauce by hand or in a blender. Layer shredded chicken (see notes for how to cook chicken) and cauliflower rice into a 8" by 8" baking dish and cover with sauce.
Bake on 350F for 50-60 minutes until golden and crispy on the edges. Dip with vegetables, chips, or add to a baked potato or sandwich.

Nutrition Facts Creamy Buffalo Chicken Cauliflower Rice Bake Amount Per Serving Calories 361 Calories from Fat 252 % Daily Value* Total Fat 28g 43% Saturated Fat 10g 50% Polyunsaturated Fat 12g Monounsaturated Fat 5g Cholesterol 42mg 14% Sodium 1429mg 60% Potassium 152mg 4% Total Carbohydrates 8g 3% Dietary Fiber 4g 16% Sugars 2g Protein 15g 30% Vitamin A 15% Vitamin C 62% Calcium 3% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.

February12018

Grilled Garlic Lime Chicken Fajita Salad

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Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep!

Print Recipe Grilled Garlic Lime Chicken Fajita Salad Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep! Ingredients Dressing

1/2 large avocado pitted
1/2 cup fresh cilantro leaves
2 tablespoons olive oil
2 tablespoons water
lime juice from 1/2 lime
1 medium garlic clove
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes

Marinade

2 tablespoons olive oil
1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
2 teaspoons minced garlic
lime juice from 1/2 lime
1 tablespoon fresh cilantro leaves
1/2 teaspoon sea salt
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes

Salad

2 large chicken thighs
2 large eggs soft boiled
1/2 medium red bell pepper cut into 1/2" strips
1/2 medium yellow bell pepper cut into 1/2" strips
1/2 medium white onion cut into 1/2" strips
10 oz salad mix

Sweet potato fries

2 medium sweet potatoes cut in 1/4" strips
1 tablespoon arrowroot flour
2 tablespoons olive oil
1 tablespoon cumin powder or Trader Joe's chili lime seasoning
sea salt flakes to taste

Info Cook Time 15 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.5
You: Rate this recipe! Ingredients Dressing

1/2 large avocado pitted
1/2 cup fresh cilantro leaves
2 tablespoons olive oil
2 tablespoons water
lime juice from 1/2 lime
1 medium garlic clove
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes

Marinade

2 tablespoons olive oil
1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
2 teaspoons minced garlic
lime juice from 1/2 lime
1 tablespoon fresh cilantro leaves
1/2 teaspoon sea salt
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes

Salad

2 large chicken thighs
2 large eggs soft boiled
1/2 medium red bell pepper cut into 1/2" strips
1/2 medium yellow bell pepper cut into 1/2" strips
1/2 medium white onion cut into 1/2" strips
10 oz salad mix

Sweet potato fries

2 medium sweet potatoes cut in 1/4" strips
1 tablespoon arrowroot flour
2 tablespoons olive oil
1 tablespoon cumin powder or Trader Joe's chili lime seasoning
sea salt flakes to taste

Instructions

Blend marinade ingredients together until smooth. Pour marinade into a ziplock bag with the chicken thighs and marinade for two hours or as time allows.
Grease a grill pan or skillet with olive oil and cook chicken fillets over medium heat, cook on each side until crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
Fry peppers and onion lightly in olive oil in a skillet over medium heat, until cooked to your liking.
Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
In a blender or food processor, blend ingredients for dressing until smooth.
Slice chicken into strips and prepare salad with salad mix, avocado slices, peppers, onion strips, chicken, fries, and eggs. Drizzle with avocado dressing and serve.

Nutrition Facts Grilled Garlic Lime Chicken Fajita Salad Amount Per Serving Calories 467 Calories from Fat 297 % Daily Value* Total Fat 33g 51% Saturated Fat 6g 30% Polyunsaturated Fat 4g Monounsaturated Fat 18g Cholesterol 143mg 48% Sodium 677mg 28% Potassium 883mg 25% Total Carbohydrates 30g 10% Dietary Fiber 6g 24% Sugars 9g Protein 19g 38% Vitamin A 262% Vitamin C 160% Calcium 9% Iron 31% * Percent Daily Values are based on a 2000 calorie diet.

January292018

Sweet And Sour Chicken With Cauliflower Rice

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Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep!

Print Recipe Sweet And Sour Chicken With Cauliflower Rice Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep! Ingredients

3 medium chicken breasts
1 medium green bell pepper cut into 1" pieces
1/2 medium red bell pepper cut into 1" pieces
1/2 medium yellow pepper cut into 1" pieces
1/2 medium white onion cut into 1" pieces
16 oz cauliflower rice

Sauce

1 cup soft medjool dates
1 cup water
1/2 cup apple cider vinegar
1/4 cup ketchup homemade for whole30
2 tablespoons coconut aminos
1 tablespoon arrowroot flour
1 teaspoon minced garlic
1/2 teaspoon sea salt

Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 4.45
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 4.45
You: Rate this recipe! Ingredients

3 medium chicken breasts
1 medium green bell pepper cut into 1" pieces
1/2 medium red bell pepper cut into 1" pieces
1/2 medium yellow pepper cut into 1" pieces
1/2 medium white onion cut into 1" pieces
16 oz cauliflower rice

Sauce

1 cup soft medjool dates
1 cup water
1/2 cup apple cider vinegar
1/4 cup ketchup homemade for whole30
2 tablespoons coconut aminos
1 tablespoon arrowroot flour
1 teaspoon minced garlic
1/2 teaspoon sea salt

Instructions

Cut chicken breasts into 1" cubes and place in a large ziplock.
In a blender combine all ingredients for sauce until smooth. Pour 1/3 of the sauce into the ziplock with chicken and let marinade for as long as permitted (anywhere from 5 minutes to 5 hours). Set the rest of the sauce aside for later.
In a heated skillet over medium heat, sauté marinated chicken for five minutes, then add chopped vegetables and cook until chicken is fully cooked (cut a chunk open, if there is no pink, it's fully cooked).
Steam cauliflower rice and serve with chicken, vegetables, and top off with leftover sauce. Green onions and sesame seeds are optional toppings.

Nutrition Facts Sweet And Sour Chicken With Cauliflower Rice Amount Per Serving Calories 362 Calories from Fat 9 % Daily Value* Total Fat 1g 2% Saturated Fat 0.01g 0% Polyunsaturated Fat 0.03g Monounsaturated Fat 0.003g Cholesterol 49mg 16% Sodium 752mg 31% Potassium 464mg 13% Total Carbohydrates 64g 21% Dietary Fiber 9g 36% Sugars 43g Protein 23g 46% Vitamin A 26% Vitamin C 171% Calcium 6% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.

January232018

Spicy Spaghetti Squash Noodles

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Spicy spaghetti squash noodles with creamy flavor-packed coconut cream sauce! Whole30, paleo, and made in just minutes. An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience!

Print Recipe Spicy Spaghetti Squash Noodles Spicy spaghetti squash noodles with creamy-flavor-packed-coconut-cream sauce! Whole30, paleo, and made in just minutes! An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience! Ingredients Sauce

2 cans (or 27 oz) full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce.
2-4 tablespoons arrowroot flour for thickening
2 teaspoons poultry seasoning I use Frontier brand
2 teaspoons minced garlic
2 teaspoons sea salt
1 small white onion chopped in 1/4" peices
1/2 teaspoon red pepper flakes
1 teaspoon paprika

Noodles

1 medium cooked spaghetti squash see notes on how to cook
6 oz canned tuna salmon or chicken

Info Cook Time 5-8 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 334
Rating: 3.5
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.

Info Cook Time 5-8 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 334
Rating: 3.5
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.

Ingredients Sauce

2 cans (or 27 oz) full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce.
2-4 tablespoons arrowroot flour for thickening
2 teaspoons poultry seasoning I use Frontier brand
2 teaspoons minced garlic
2 teaspoons sea salt
1 small white onion chopped in 1/4" peices
1/2 teaspoon red pepper flakes
1 teaspoon paprika

Noodles

1 medium cooked spaghetti squash see notes on how to cook
6 oz canned tuna salmon or chicken

Instructions

In a fry pan, sauté chopped onions with a drizzle of olive oil over medium heat for a few minutes until golden. Then add rest of sauce ingredients (except the arrowroot flour) and stir. Bring the sauce to a boil, then reduce to a simmer and cook for 3-5 minutes. Sprinkle arrowroot flour into sauce and whisk until sauce thickens (do not over cook, because the sauce will become too thick), then remove from heat.
Add cooked spaghetti squash and tuna to sauce, combine, and serve!

Nutrition Facts Spicy Spaghetti Squash Noodles Amount Per Serving Calories 372 Calories from Fat 207 % Daily Value* Total Fat 23g 35% Saturated Fat 14g 70% Polyunsaturated Fat 3g Monounsaturated Fat 3g Cholesterol 23mg 8% Sodium 1515mg 63% Potassium 601mg 17% Total Carbohydrates 33g 11% Dietary Fiber 5g 20% Sugars 11g Protein 14g 28% Vitamin A 25% Vitamin C 18% Calcium 9% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.

January182018

Southwest Paleo Chicken And Fries

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Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table… and there will be none left.

Print Recipe Southwest Paleo Chicken And Fries Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table... and there will be none left. Ingredients Chicken

4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
2 teaspoons cumin powder
1 teaspoon dried onion flakes
1/4 teaspoon sea salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon garlic granules
1 tablespoon avocado oil

Fries

2 medium sweet potatoes
2 tablespoons avocado oil
1 tablespoon arrowroot flour
1-2 tablespoons chili lime seasoning blend or cumin powder
1/2 teaspoon chili powder
sea salt flakes to taste

Greens

4-6 cups chopped cabbage or other green
8 cherry tomatoes sliced in half
1 persian cucumber sliced
12 pitted kalamata olives or other olive
1 cup clover sprouts

Sauce

1/2 large avocado pitted
1/4 cup paleo mayonnaise
1/4 cup fresh cilantro leaves
1/2 teaspoons cumin powder
1/4 teaspoon sea salt
1 small garlic clove
1 1/2 tablespoon lemon juice

Info Cook Time 1 hour Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 24
Rating: 3.58
You: Rate this recipe! Info Cook Time 1 hour Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 24
Rating: 3.58
You: Rate this recipe! Ingredients Chicken

4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
2 teaspoons cumin powder
1 teaspoon dried onion flakes
1/4 teaspoon sea salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon garlic granules
1 tablespoon avocado oil

Fries

2 medium sweet potatoes
2 tablespoons avocado oil
1 tablespoon arrowroot flour
1-2 tablespoons chili lime seasoning blend or cumin powder
1/2 teaspoon chili powder
sea salt flakes to taste

Greens

4-6 cups chopped cabbage or other green
8 cherry tomatoes sliced in half
1 persian cucumber sliced
12 pitted kalamata olives or other olive
1 cup clover sprouts

Sauce

1/2 large avocado pitted
1/4 cup paleo mayonnaise
1/4 cup fresh cilantro leaves
1/2 teaspoons cumin powder
1/4 teaspoon sea salt
1 small garlic clove
1 1/2 tablespoon lemon juice

Instructions

Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in the oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
Reduce oven to 350F. Toss chicken in oil and seasonings. Bake on 350F for 30 minutes.
In a food processor or high powered blender combine all ingredients for the sauce until smooth.
Assemble bowl by layering in greens, chicken, fries, sauce, and toppings. Enjoy!

Nutrition Facts Southwest Paleo Chicken And Fries Amount Per Serving Calories 399 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 3g 15% Polyunsaturated Fat 7g Monounsaturated Fat 7g Cholesterol 70mg 23% Sodium 536mg 22% Potassium 598mg 17% Total Carbohydrates 26g 9% Dietary Fiber 7g 28% Sugars 6g Protein 30g 60% Vitamin A 195% Vitamin C 62% Calcium 7% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.

January92018

Sage Rosemary Turkey Sausage Patties

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Easy homemade breakfast sausage recipe. Paleo, whole30 friendly sausage, and ready in 10 minutes! Perfect served alongside eggs of a pile of greens. Full of flavor, fresh herbs, and lean turkey meat.

Print Recipe Sage Rosemary Turkey Sausage Patties Easy homemade breakfast sausage recipe. Paleo, whole30 friendly sausage, and ready in 10 minutes! Perfect served alongside eggs of a pile of greens. Full of flavor, fresh herbs, and lean turkey meat. Ingredients

1 pound ground turkey
1 large egg
1/4 cup almond flour
3/4 cup green onions chopped
1/4 cup fresh sage chopped
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme
1 teaspoon sea salt
red chili pepper flakes to taste
oil for cooking

Info Cook Time 5 minutes Prep Time 5 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 18
Rating: 3.67
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 5 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 18
Rating: 3.67
You: Rate this recipe! Ingredients

1 pound ground turkey
1 large egg
1/4 cup almond flour
3/4 cup green onions chopped
1/4 cup fresh sage chopped
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme
1 teaspoon sea salt
red chili pepper flakes to taste
oil for cooking

Instructions

Heat a skillet over medium heat. In a bowl add all the ingredients for the sausage and combine (I use my hands).
Use a medium/small ice-cream scoop and fill the skillet with sausage balls then press down with a fork. Cook on each side until golden (about 1-3 minutes each side).

Nutrition Facts Sage Rosemary Turkey Sausage Patties Amount Per Serving Calories 130 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 53mg 18% Sodium 330mg 14% Potassium 121mg 3% Total Carbohydrates 3g 1% Dietary Fiber 1g 4% Sugars 1g Protein 12g 24% Vitamin A 4% Vitamin C 8% Calcium 2% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.

January52018

Best Whole30 Chicken Lo Mein

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Healthy Lo Mein made with delicious carrot noodles! An Easy 15 minute whole30 meal the whole family will enjoy! Grain free, paleo, gluten free.

Print Recipe Best Whole30 Chicken Lo Mein Healthy Lo Mein made with delicious carrot noodles! An Easy 15 minute whole30 meal the whole family will enjoy! Grain free, paleo, gluten free. Ingredients Noodles

12 oz carrot noodles or other vegetable noodle
1 1/2 cup crimini mushrooms sliced
1 medium red bell pepper jullianed
1 cup broccoli florets cut into bite size pieces
1/2 medium white onion sliced
1 cup snap peas
1 cup cooked chicken breast cubes

Sauce

1/2 cup coconut aminos
2 tablespoons sesame oil or tahini
2 tablespoons tapioca flour

Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 51
Rating: 3.76
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 51
Rating: 3.76
You: Rate this recipe! Ingredients Noodles

12 oz carrot noodles or other vegetable noodle
1 1/2 cup crimini mushrooms sliced
1 medium red bell pepper jullianed
1 cup broccoli florets cut into bite size pieces
1/2 medium white onion sliced
1 cup snap peas
1 cup cooked chicken breast cubes

Sauce

1/2 cup coconut aminos
2 tablespoons sesame oil or tahini
2 tablespoons tapioca flour

Instructions

Place the 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 them in a skillet on the stovetop instead, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water!
In a frying pan, lightly saute the vegetables in 1-2 tablespoons sesame oil or water. Cook for about 5 minutes until soft (but not mushy). Then set aside.
In a mason jar or hand blender puree ingredients for the sauce. Thicken sauce over medium heat in a sauce pan or skillet, stirring consistently with a whisk, until the sauce thickens and is smooth. Do not over cook the sauce otherwise it will become too thick! If this happens, just add more water.
In a serving bowl, add the noodles, vegetables, cooked chicken, and pour the sauce over top. Serve with sesame seeds and chopped green onion.

Nutrition Facts Best Whole30 Chicken Lo Mein Amount Per Serving Calories 343 Calories from Fat 108 % Daily Value* Total Fat 12g 18% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 49mg 16% Sodium 925mg 39% Potassium 554mg 16% Total Carbohydrates 34g 11% Dietary Fiber 10g 40% Sugars 5g Protein 25g 50% Vitamin A 175% Vitamin C 213% Calcium 9% Iron 21% * Percent Daily Values are based on a 2000 calorie diet.

December292017

Cream Of Mushroom Paleo Casserole

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Warm and addicting comfort food alert! Cream of mushroom casserole (paleo, whole30, and dairy free). Layers of creamy sauce, cauliflower rice, herbed mushrooms, and lots of fresh basil! Made in minutes, then it’s in the oven!

Print Recipe Cream Of Mushroom Paleo Casserole *Warm and addicting comfort food alert! Cream of mushroom casserole (paleo, whole30, and dairy free). Layers of creamy sauce, cauliflower rice, herbed mushrooms, and lots of fresh basil! Made in minutes, then it’s in the oven! Ingredients Base

4 cups cauliflower rice
8 oz crimini mushrooms
1 cup chopped fresh basil
1 small red onion chopped
3 medium garlic cloves minced

Sauce

1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
1 cup chicken broth or beef broth
1 large egg
1/4 cup nutritional yeast
1/4 cup tapioca flour
1-2 tablespoons Italian spice blend
1 1/2 teaspoon poultry seasoning
1 teaspoon sea salt
1/4 teaspoon garlic powder
fresh cracked pepper to taste

Info Cook Time 55 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 65
Rating: 3.8
You: Rate this recipe! Info Cook Time 55 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 65
Rating: 3.8
You: Rate this recipe! Ingredients Base

4 cups cauliflower rice
8 oz crimini mushrooms
1 cup chopped fresh basil
1 small red onion chopped
3 medium garlic cloves minced

Sauce

1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
1 cup chicken broth or beef broth
1 large egg
1/4 cup nutritional yeast
1/4 cup tapioca flour
1-2 tablespoons Italian spice blend
1 1/2 teaspoon poultry seasoning
1 teaspoon sea salt
1/4 teaspoon garlic powder
fresh cracked pepper to taste

Instructions

Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
Add all the ingredients for the sauce into a saucepan. Blend using a hand immersion blender or whisk. Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion). Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
Bake casserole on 350F for about 55 minutes until the edges are golden.

Nutrition Facts Cream Of Mushroom Paleo Casserole Amount Per Serving Calories 257 Calories from Fat 99 % Daily Value* Total Fat 11g 17% Saturated Fat 8g 40% Polyunsaturated Fat 0.3g Monounsaturated Fat 0.3g Cholesterol 31mg 10% Sodium 577mg 24% Potassium 578mg 17% Total Carbohydrates 27g 9% Dietary Fiber 8g 32% Sugars 5g Protein 10g 20% Vitamin A 45% Vitamin C 101% Calcium 12% Iron 22% * Percent Daily Values are based on a 2000 calorie diet.

December262017

Turkey Sausage Meatballs In Sage Cream Sauce

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Unbelievably easy oven baked Paleo turkey meatballs and sage cream sauce. (Gluten free, whole30, paleo). Perfect for a weeknight dinner or breakfast! On the table in LESS than 25 minutes!

Print Recipe Turkey Sausage Meatballs In Sage Cream Sauce Unbelievably easy oven baked Paleo turkey meatballs and sage cream sauce. (Gluten free, whole30, paleo). Perfect for a weeknight dinner or breakfast! On the table in LESS than 25 minutes! Ingredients Meatballs

1 lb ground turkey
1/2 cup white onion chopped
1/4 cup almond flour
1/4 cup fresh sage chopped
3 medium cloves garlic minced
1 tablespoon fresh rosemary chopped
1 tablesopon fresh thyme chopped
1/2 teaspoon truffle salt or sea salt
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1-2 tablespoons avocado oil for cooking

Sauce

2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won't be thick and creamy). I used Chaokoh brand.
1/2 small white onion chopped
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh sage chopped
2 medium cloves garlic minced
canned sun-dried tomatoes to taste preference
sea salt or truffle salt, to taste
black pepper or red chili flakes, to taste

Info Cook Time 20 minutes Prep Time 10 minutes Servings meatballs MetricUS Imperial Course Main Dish Votes: 187
Rating: 3.75
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 10 minutes Servings meatballs MetricUS Imperial Course Main Dish Votes: 187
Rating: 3.75
You: Rate this recipe! Ingredients Meatballs

1 lb ground turkey
1/2 cup white onion chopped
1/4 cup almond flour
1/4 cup fresh sage chopped
3 medium cloves garlic minced
1 tablespoon fresh rosemary chopped
1 tablesopon fresh thyme chopped
1/2 teaspoon truffle salt or sea salt
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1-2 tablespoons avocado oil for cooking

Sauce

2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won't be thick and creamy). I used Chaokoh brand.
1/2 small white onion chopped
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh sage chopped
2 medium cloves garlic minced
canned sun-dried tomatoes to taste preference
sea salt or truffle salt, to taste
black pepper or red chili flakes, to taste

Instructions

Preheat oven to 375F. Line a baking tray with parchment paper and drizzle it with avocado oil (about 1-2 tablespoons).
In a bowl combine all ingredients for the meatballs (except the oil).
Form 1 1/2" round meatballs by scooping some mixture into your hand and rolling until round. Place the meatballs on the baking tray with parchment paper and roll lightly in avocado oil (that is already on the tray). Bake on 375F for 20 minutes until golden.
In a pan saute onions and garlic for the sauce in 2 tablespoons oil (avocado or olive). Once the onions and garlic are golden brown add in the rest of the ingredients for the sauce and heat until simmering. Then take off the heat and pour over meatballs.
To make this a complete meal I love sautéing 4 cups cauliflower rice with 4 cups kale and serving the meatballs alongside (or over) the veggies.

Nutrition Facts Turkey Sausage Meatballs In Sage Cream Sauce Amount Per Serving Calories 98 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 4g 20% Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 19mg 6% Sodium 126mg 5% Potassium 71mg 2% Total Carbohydrates 2g 1% Dietary Fiber 1g 4% Sugars 1g Protein 6g 12% Vitamin A 1% Vitamin C 3% Calcium 1% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.