Frank's Hot sauce
Category
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.
Spicy Cauliflower Rice Plantain Slaw Bowls
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Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that’s whole30 and paleo friendly.
Print Recipe Spicy Cauliflower Rice Plantain Slaw Bowls Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that's whole30 and paleo friendly. Ingredients Plantains- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
Rating: 3.55
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.55
You: Rate this recipe! Ingredients Plantains
- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
- Heat a cast iron skillet over medium heat on the stove and melt coconut oil in it to fry the plantains. Slice plantains into 1" rounds and place in the skillet. Fry plantains on each side until golden, then transfer to a plate lined with a paper napkin and sprinkle with salt flakes to taste.
- In the same skillet add ingredients for the cauliflower, cover skillet with a lid, and cook until cauliflower is soft (or to taste- about 5 minutes).
- In a blender or food processor blend all ingredients for the sauce until smooth.
- Assemble bowls by adding cauliflower rice, slaw, plantains, and top with avocado slices, cilantro leaves, and sauce.
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
- 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
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: 35Rating: 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
- 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
- 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.
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: 3.37
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 103
Rating: 3.37
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.