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Tomato Zucchini Egg Breakfast Bake

Tomato Zucchini Egg Breakfast Bake

Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas!

Print Recipe Tomato Zucchini Egg Breakfast Bake Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas! Ingredients Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Slice tomatoes, zucchini, and yellow squash into 1/4" rounds and alternately layer into an 8" casserole dish.
  2. In a saucepan saute diced onion and minced garlic in a drizzling of olive oil (about 1 tablespoon) until golden.
  3. Whisk eggs and spices together, then add sautéed onions and garlic and pour over vegetables.
  4. Bake on 350F for about 50 minutes until golden on edges and the middle springs back when you push on it with your finger.
Nutrition Facts Tomato Zucchini Egg Breakfast Bake Amount Per Serving Calories 158 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 372mg 124% Sodium 368mg 15% Potassium 336mg 10% Total Carbohydrates 7g 2% Dietary Fiber 1g 4% Sugars 4g Protein 12g 24% Vitamin A 11% Vitamin C 22% Calcium 6% Iron 9% * Percent Daily Values are based on a 2000 calorie diet.
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Whole30 Bacon Turkey Burger

Whole30 Bacon Turkey Burger

Bacon turkey burgers with avocado ranch dressing and sweet potato waffles! This whole30 breakfast is easy, delicious, and filling. If you’re looking for a healthy paleo breakfast burger recipe, this is it!

Print Recipe Whole30 Bacon Turkey Burger Bacon turkey burger with avocado ranch dressing and sweet potato waffles! This whole30 breakfast is easy, delicious, and filling. If you're looking for a healthy paleo breakfast burger recipe, this is it! Ingredients Info Cook Time 10 minutes Prep Time 8 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 3
Rating: 4.33
You: Rate this recipe! Recipe Notes

Waffle Maker I use in this recipe- click here.

2 Ingredient Sweet Potato Waffle recipe- click here.

Avocado Ranch Dressing- click here. 

Info Cook Time 10 minutes Prep Time 8 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 3
Rating: 4.33
You: Rate this recipe! Recipe Notes

Waffle Maker I use in this recipe- click here.

2 Ingredient Sweet Potato Waffle recipe- click here.

Avocado Ranch Dressing- click here. 

Ingredients Instructions
  1. In a bowl combine all ingredients until fully mixed.
  2. Heat a skillet over medium heat, drizzle lightly with olive oil, and use a large ice-cream scoop to form 8 patties. Press patties down with a fork on the skillet and cook until golden brown on each side (about 3-5 minutes on each side; I cover with a lid on the first side, then remove it when I turn them).
  3. You can choose to serve these patties with my 2 ingredient sweet potato waffles, avocado ranch spread, and poached eggs for a healthy breakfast, lunch, or dinner- see recipe notes for the recipes above.
Nutrition Facts Whole30 Bacon Turkey Burger Amount Per Serving Calories 165 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 3g 15% Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 82mg 27% Sodium 410mg 17% Potassium 184mg 5% Total Carbohydrates 2g 1% Dietary Fiber 0.3g 1% Sugars 1g Protein 17g 34% Vitamin A 1% Vitamin C 3% Calcium 1% Iron 9% * Percent Daily Values are based on a 2000 calorie diet.
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Whole30 Vegan Sweet Potato Falafel Bowl

Whole30 Vegan Sweet Potato Falafel Bowl

Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen.

Print Recipe Whole30 Vegan Sweet Potato Falafel Bowl Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen. Ingredients Falafel Sauce Other Ingredients Info Cook Time 30 minutes Prep Time 15-20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.

Info Cook Time 30 minutes Prep Time 15-20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.

Ingredients Falafel Sauce Other Ingredients Instructions
  1. Preheat oven to 400F. Line a baking tray with parchment paper.
  2. In a food processor combine ingredients for falafel.
  3. Scoop one heaping tablespoon at a time onto a baking tray lined with parchment paper. Drizzle falafel balls with olive oil and bake on 400F for 20 minutes on one side then turn and cook for another 10 on the other side.
  4. Blend ingredients for sauce in a blender or food processor.
  5. Assemble salad bowl with any of the following ingredients: chopped rainbow chard, arugula, clover sprouts, red bell pepper, orange bell pepper, grilled portobello mushrooms, grilled pineapple, grated apple, fresh berries, crushed almonds, pumpkin seeds, falafel balls, and sauce.
Nutrition Facts Whole30 Vegan Sweet Potato Falafel Bowl Amount Per Serving Calories 509 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 6g 30% Polyunsaturated Fat 8g Monounsaturated Fat 4g Cholesterol 51mg 17% Sodium 477mg 20% Potassium 644mg 18% Total Carbohydrates 50g 17% Dietary Fiber 16g 64% Sugars 15g Protein 16g 32% Vitamin A 255% Vitamin C 275% Calcium 34% Iron 50% * Percent Daily Values are based on a 2000 calorie diet.
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Creamy Whole30 Paleo Broccoli Chowder

Creamy Whole30 Paleo Broccoli Chowder

Creamy broccoli chowder with herb crusted cod. The perfect creamy and cozy soup for moody spring days. Paleo, dairy free, and whole30. Can be made ahead and frozen!

Print Recipe Creamy Whole30 Paleo Broccoli Chowder Creamy broccoli chowder with herb crusted cod. The perfect creamy and cozy soup for moody spring days. Paleo, dairy free, and whole30. Can be made ahead and frozen! Ingredients Soup Fish Info Cook Time 6 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Info Cook Time 6 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Soup Fish Instructions
  1. In a soup pot combine ingredients (except tapioca flour) for soup until hot, then sprinkle tapioca flour over soup and stir continuously until thickened. Do not over cook from this point on, because it will become too thick from the tapioca flour.
  2. Blend in a blender until soup reaches desired consistency.
  3. Toss cod with seasoning to taste and cook on a cast iron skillet with a drizzle of olive oil for 3-5 minutes until it flakes apart with a fork. Serve with soup.
Nutrition Facts Creamy Whole30 Paleo Broccoli Chowder Amount Per Serving Calories 328 Calories from Fat 144 % Daily Value* Total Fat 16g 25% Saturated Fat NaNg 0% Trans Fat NaNg Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol NaNmg 0% Sodium 850mg 35% Potassium 402mg 11% Total Carbohydrates 32g 11% Dietary Fiber 5g 20% Sugars NaNg Protein 17g 34% Vitamin A 11% Vitamin C NaN% Calcium 6% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
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Whole30 Fried Cauliflower Rice

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.

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 Sauce Info Cook Time 5-10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 5
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 5
You: Rate this recipe! Ingredients Rice Sauce Instructions
  1. Blend all ingredients for the sauce in a blender or by hand until smooth.
  2. 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.
  3. 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.
Nutrition Facts Whole30 Fried Cauliflower Rice Amount Per Serving Calories 311 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 4g 20% Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Cholesterol 93mg 31% Sodium 472mg 20% Potassium 336mg 10% Total Carbohydrates 20g 7% Dietary Fiber 8g 32% Sugars 5g Protein 6g 12% Vitamin A 66% Vitamin C 88% Calcium 6% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.
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Crispy Veg Garlic Chicken Sheet Pan Meal

Crispy Veg Garlic Chicken Sheet Pan Meal

Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers!

Print Recipe Crispy Veg Garlic Chicken Sheet Pan Meal Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers! Ingredients Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 400F.
  2. Toss all the ingredients together (except the cooked chicken breast) on a sheet pan with olive oil.
  3. Cook for 50 minutes on 400F. Toss and turn the veggies on occasion to prevent burning and ensure even cooking throughout.
  4. Once the veggies are cooked, add precooked chicken breast to the dish; either chicken strips, shredded, or cubed.
  5. Sprinkle with fresh thyme and serve, freeze, or store in the fridge.
Nutrition Facts Crispy Veg Garlic Chicken Sheet Pan Meal Amount Per Serving Calories 335 Calories from Fat 135 % Daily Value* Total Fat 15g 23% Saturated Fat 2g 10% Trans Fat 0.02g Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 51mg 17% Sodium 598mg 25% Potassium 877mg 25% Total Carbohydrates 27g 9% Dietary Fiber 7g 28% Sugars 6g Protein 26g 52% Vitamin A 234% Vitamin C 245% Calcium 7% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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Gluten Free Dairy Free Chicken and Dumplings

Gluten Free Dairy Free Chicken and Dumplings

Chicken and dumplings is a home comfort food. And this big pot of family style chicken and dumplings is gluten free and dairy free! But you wouldn’t know it, because this pot of soup is totally delicious and crazy addicting.

Print Recipe Family Size Chicken and Dumplings Chicken and dumplings is a home comfort food. And this big pot of family style chicken and dumplings is gluten free and dairy free! But you wouldn't know it, because this pot of soup is totally delicious and crazy addicting. Ingredients Soup Dumplings Info Passive Time 5 mins Cook Time 1 hour Prep Time 30 mins Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4.2
You: Rate this recipe! Recipe Notes

Cooking time will vary depending on different stove brands.

Info Passive Time 5 mins Cook Time 1 hour Prep Time 30 mins Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4.2
You: Rate this recipe! Recipe Notes

Cooking time will vary depending on different stove brands.

Ingredients Soup Dumplings Instructions Soup
  1. Heat a large soup pot over medium heat. Add the chopped onions, minced garlic, and 1 tablespoon of olive oil into the soup pan and saute for few minutes until caramelized and golden brown. This will take approximately 5-10 minutes.
  2. Add the chopped carrots, water, and seasonings to the pan and cook (with a lid covering the pot) for 20-30 minutes or until carrots are soft.
  3. Add the chopped chicken into the pot and cook for 5 minutes.
Dumplings
  1. For the dumplings, combine all of the ingredients together in a medium size mixing bowl and combine until the dough is evenly mixed.
  2. Scoop about 1/4 cup of batter at a time into the soup pan and cook on low heat for an additional 10 minutes (with a lid covering the pot).
  3. You will know the soup is finished when it is thick and creamy and the dumplings are cooked through- test by cutting a dumpling in half to see that is it cooked through. Cooking time will vary depending on different stove brands.
Nutrition Facts Family Size Chicken and Dumplings Amount Per Serving Calories 409 Calories from Fat 135 % Daily Value* Total Fat 15g 23% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 9g Cholesterol 39mg 13% Sodium 815mg 34% Potassium 90mg 3% Total Carbohydrates 51g 17% Dietary Fiber 4g 16% Sugars 0.2g Protein 21g 42% Vitamin A 19% Vitamin C 27% Calcium 14% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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