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Spicy Ginger Cashew Chicken

Spicy Ginger Cashew Chicken

Best cashew chicken recipe and it’s whole30 and paleo! This easy dinner is a family favorite- we can’t get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week.

Print Recipe Spicy Ginger Cashew Chicken Best cashew chicken recipe and it's whole30 and paleo! This easy dinner is a family favorite- we can't get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week. Ingredients Chicken Sauce Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
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 Chicken Sauce Instructions
  1. Cut chicken breasts into 1" cubes. Heat a skillet over medium heat on the stove and drizzle with 1 tablespoon olive oil. Cook chicken in skillet for about 5-8 minutes (stirring on occasion) until just cooked through- when a piece is cut in half, there won't be any pink left.
  2. Chop broccoli and onion into bite size pieces and transfer chicken to a plate. Add broccoli and onion into skillet and cook with a drizzle of olive oil until just soft, but not mushy.
  3. In a blender puree ingredients for sauce until completely smooth, then pour over chicken. Stir in cashews, sesame seeds, and cilantro and serve.
Nutrition Facts Spicy Ginger Cashew Chicken Amount Per Serving Calories 258 Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 1g 5% Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 49mg 16% Sodium 900mg 38% Potassium 258mg 7% Total Carbohydrates 32g 11% Dietary Fiber 9g 36% Sugars 13g Protein 22g 44% Vitamin A 6% Vitamin C 71% Calcium 3% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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Fajita Smashed Sweet Potatoes

Fajita Smashed Sweet Potatoes

Easy vegan fajita smashed potatoes. This easy whole30 and paleo sheet pan dinner is delicious served with creamy avocado lime dip. Smashed baked sweet potatoes with fajita seasoned bell peppers.

Print Recipe Fajita Smashed Sweet Potatoes Easy vegan fajita smashed potatoes. This easy whole30 and paleo sheet pan dinner is delicious served with creamy avocado lime dip. Smashed baked sweet potatoes with fajita seasoned bell peppers. Ingredients Info Cook Time 60 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Avocado Lime Dip Recipe- Linked here.

Info Cook Time 60 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Avocado Lime Dip Recipe- Linked here.

Ingredients Instructions
  1. Preheat oven to 425F. Line a baking tray with parchment paper. Poke each sweet potato with a fork or knife then set on a baking tray.
  2. Bake sweet potatoes on 425F for about 40-50 minutes until soft when poked with a fork. Then take the tray out and slice them down the middle and smash the potatoes out, then put back in the oven to bake for another 20 minutes.
  3. Slice bell peppers into strips, then saute in a skillet oven medium heat with a drizzle of olive oil, cumin, chipotle powder, and salt. Cook for about 5-8 minutes until soft.
  4. Prepare avocado lime dip (recipe linked in recipe notes), and assemble the sweet potatoes with bell peppers, avocado dip, cilantro, and lime juice. You can add a protein of choice, if wanted or go vegan.
There is no Nutrition Label for this recipe yet.
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Spicy Peanut Spaghetti Squash Ramen

Spicy Peanut Spaghetti Squash Ramen

Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.

Print Recipe Spicy Peanut Spaghetti Squash Ramen Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Ingredients Broth Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
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 (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.

Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
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 (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.

Ingredients Broth Instructions
  1. In a fry pan add sliced mushrooms and a drizzle of olive oil. Saute until golden- stirring on occasion. Then set aside.
  2. In a blender or food processor puree ingredients for sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
  3. Add spaghetti squash ramen noodles and sautéed mushrooms to the saucepan and heat until it reaches eating temperature. Top with fresh lime juice/lime wedges, sesame seeds, cilantro, chopped peanuts, and red pepper flakes to taste.
Nutrition Facts Spicy Peanut Spaghetti Squash Ramen Amount Per Serving Calories 613 Calories from Fat 414 % Daily Value* Total Fat 46g 71% Saturated Fat 17g 85% Polyunsaturated Fat 9g Monounsaturated Fat 16g Sodium 1439mg 60% Potassium 940mg 27% Total Carbohydrates 43g 14% Dietary Fiber 12g 48% Sugars 18g Protein 16g 32% Vitamin A 14% Vitamin C 25% Calcium 10% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
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10 Minute Cauliflower Summer Salad

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 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 Dressing Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Salad Dressing Instructions
  1. Blend ingredients for sauce in a food process or blender until smooth.
  2. Add ingredients for salad into a large bowl and stir together with dressing. Optional: serve with grilled chicken breast for extra protein.
Nutrition Facts 10 Minute Cauliflower Summer Salad Amount Per Serving Calories 262 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 3g 15% Polyunsaturated Fat 2g Monounsaturated Fat 15g Sodium 626mg 26% Potassium 747mg 21% Total Carbohydrates 14g 5% Dietary Fiber 8g 32% Sugars 2g Protein 4g 8% Vitamin A 136% Vitamin C 149% Calcium 9% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.
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Whole30 Dinner Tacos With Mango Lime Salsa

Whole30 Dinner Tacos With Mango Lime Salsa

Crowd pleaser dinner: whole30 lettuce tacos with mango salsa! Swap the tortilla for a healthy crisp lettuce leaf and you have yourself a drool-worthy dinner, complete with mango avocado lime salsa. An easy paleo meal for family dinners, meal prep, or on-the-go!

Print Recipe Whole30 Dinner Tacos With Mango Lime Salsa Crowd pleaser dinner: whole30 lettuce tacos with mango salsa! Swap the tortilla for a healthy crisp lettuce leaf and you have yourself a drool-worthy dinner, complete with mango avocado lime salsa. An easy paleo meal for family dinners, meal prep, or on-the-go! Ingredients Salsa Sauce Other Ingredients Info Cook Time 8 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12
Rating: 3.75
You: Rate this recipe! Info Cook Time 8 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12
Rating: 3.75
You: Rate this recipe! Ingredients Salsa Sauce Other Ingredients Instructions
  1. Brown ground beef with seasonings in a cast iron skillet, stirring on occasion until fully cooked (about 8-10 minutes until no red left in the meat).
  2. Chop and combine ingredients for salsa in a bowl.
  3. Blend ingredients for sauce in a food processor or blender to desired consistency.
  4. Prepare tacos by layering ground beef, salsa, shredded cabbage, tomatoes, and sauce into a lettuce leaf. Optional: Serve with a drizzle of full fat canned coconut milk, more cilantro, and lime wedges.
Nutrition Facts Whole30 Dinner Tacos With Mango Lime Salsa Amount Per Serving Calories 435 Calories from Fat 261 % Daily Value* Total Fat 29g 45% Saturated Fat 9g 45% Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 71mg 24% Sodium 91mg 4% Potassium 671mg 19% Total Carbohydrates 24g 8% Dietary Fiber 9g 36% Sugars 12g Protein 25g 50% Vitamin A 78% Vitamin C 167% Calcium 6% Iron 20% * Percent Daily Values are based on a 2000 calorie diet.
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Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema

Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema

Favorite paleo/whole30 lunch idea: these pitas made with cauliflower, topped with roasted vegetables and the best avocado sauce you’ll ever have!

Print Recipe Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema New favorite paleo whole30 lunch idea: these roasted veg cauliflower pitas with avocado crema. The pitas are made with cauliflower and eggs and taste amazing! Topped off with roasted vegetables and the best avocado crema that will change your life! Ingredients Cauliflower Pitas Vegetables Avocado Crema Optional toppings Info Cook Time 30 minutes Prep Time 10 minutes Servings pitas MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings pitas MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Cauliflower Pitas Vegetables Avocado Crema Optional toppings Instructions Cauliflower Pitas
  1. Preheat oven to 425F. Line a baking tray with parchment paper.
  2. Steam cauliflower rice for five minutes until soft, then drain excess water- put the cauliflower into a colander and press the cauliflower down with a large spatula to really get rid of any water, otherwise tortillas will be soggy. You can also squeeze out the water by wringing it out in a clean dish towel.
  3. In a food processor blend cauliflower with rest of ingredients until smooth.
  4. Make four equal balls of dough and press down into 1/2" thick pitas. Bake on 425F for 30-40 minutes until golden. After pitas have cooked allow to cool, so they can "solidify". Note: if the pitas are still set inside, pop them in the toaster for a few minutes!
Vegetables
  1. Preheat oven to 425F. Line a baking sheet with parchment paper.
  2. Dice sweet potato into 1/2" chunks. Add sweet potatoes and cauliflower florets on a baking tray lined with parchment paper, drizzle with olive oil, toss with spices, and bake on 425F for 30 minutes.
Avocado Crema
  1. In a food processor or high speed blender combine ingredients for avocado crema until smooth.
  2. Assemble pitas by layering on avocado crema and roasted vegetables onto cauliflower pitas. Optional: top with cilantro and full fat coconut milk or yogurt.
Nutrition Facts Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema Amount Per Serving Calories 414 Calories from Fat 252 % Daily Value* Total Fat 28g 43% Saturated Fat 5g 25% Polyunsaturated Fat 3g Monounsaturated Fat 18g Cholesterol 93mg 31% Sodium 1133mg 47% Potassium 594mg 17% Total Carbohydrates 33g 11% Dietary Fiber 14g 56% Sugars 11g Protein 8g 16% Vitamin A 132% Vitamin C 154% Calcium 7% Iron 25% * Percent Daily Values are based on a 2000 calorie diet.
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Creamy Avocado Cilantro Lime Dressing

Creamy Avocado Cilantro Lime Dressing

Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor.

Print Recipe Creamy Avocado Cilantro Lime Dressing Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor. Ingredients Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 63
Rating: 3.63
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 63
Rating: 3.63
You: Rate this recipe! Ingredients Instructions
  1. In a blender or food processor combine ingredients for dressing until smooth. Store in fridge for 5-7 days.
Nutrition Facts Creamy Avocado Cilantro Lime Dressing Amount Per Serving Calories 402 Calories from Fat 378 % Daily Value* Total Fat 42g 65% Saturated Fat 6g 30% Polyunsaturated Fat 5g Monounsaturated Fat 30g Sodium 10mg 0% Potassium 518mg 15% Total Carbohydrates 10g 3% Dietary Fiber 7g 28% Sugars 1g Protein 2g 4% Vitamin A 8% Vitamin C 21% Calcium 1% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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