raspberries
Category
Whole30 Harvest Chicken Salad
✻
Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep.
Print Recipe Whole30 Harvest Chicken Salad Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep. Ingredients Chicken- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
Rating: 3.31
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 90
Rating: 3.31
You: Rate this recipe! Ingredients Chicken
- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
- Heat a skillet over medium heat and drizzle with olive oil. Trim fat off chicken thighs and rinse, then place in a bowl with spices and olive oil and toss. Set chicken on skillet and cook until crispy and golden on each side (they will be done when there is not pink left when cut open; takes about 10-15 minutes, depending on the size of chicken thighs). Once cooked, allow to set, then slice into strips and set aside.
- Preheat oven to 425F and line a baking tray with parchment paper. Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour. Spread out on a baking tray lined with parchment paper and bake on 425F for about 30 minutes until golden. Once cooked, set aside for later.
- In a jar or blender add ingredients for dressing and shake or blend until smooth, then set aside for later.
- In a large bowl or serving plate, layer greens, chicken strips, sweet potatoes, the rest of the salad fixings, and top with dressing before serving.
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- 1 cup sweet potato minced
- 1 cup cauliflower rice
- 1/4 white onion
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
- 1/4 cup almond flour
- 3-4 medium garlic cloves
- 1 tablespoon ground cumin
- 1 large egg or flax egg for vegan- see notes on how to make
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- olive oil for drizzling/cooking
- 1/4 cup full fat canned coconut milk
- 1/4 cup paleo mayonnaise
- 1/4 green bell pepper
- 2 tablespoons fresh mint
- 2 tablespoons chives
- 2 tablespoons fresh oregano
- 1 large garlic clove
- lemon juice from 1/2 lemon
- salt and pepper to taste
- 2 cups rainbow chard chopped
- 2 cups arugula
- 1/2 cup clover sprouts
- 1 small orange bell pepper julienned
- 1 small red bell pepper julienned
- 1-2 portobello mushrooms grilled
- 2 rounds pineapple grilled
- 1 small apple shredded
- 1 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/4 cup almonds crushed
- 1/4 cup pumpkin seeds
Rating: 4
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: 7Rating: 4
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- 1 cup sweet potato minced
- 1 cup cauliflower rice
- 1/4 white onion
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
- 1/4 cup almond flour
- 3-4 medium garlic cloves
- 1 tablespoon ground cumin
- 1 large egg or flax egg for vegan- see notes on how to make
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- olive oil for drizzling/cooking
- 1/4 cup full fat canned coconut milk
- 1/4 cup paleo mayonnaise
- 1/4 green bell pepper
- 2 tablespoons fresh mint
- 2 tablespoons chives
- 2 tablespoons fresh oregano
- 1 large garlic clove
- lemon juice from 1/2 lemon
- salt and pepper to taste
- 2 cups rainbow chard chopped
- 2 cups arugula
- 1/2 cup clover sprouts
- 1 small orange bell pepper julienned
- 1 small red bell pepper julienned
- 1-2 portobello mushrooms grilled
- 2 rounds pineapple grilled
- 1 small apple shredded
- 1 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/4 cup almonds crushed
- 1/4 cup pumpkin seeds
- Preheat oven to 400F. Line a baking tray with parchment paper.
- In a food processor combine ingredients for falafel.
- 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.
- Blend ingredients for sauce in a blender or food processor.
- 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.
Paleo Banana Raspberry Bread
✻
Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!).
Print Recipe Paleo Banana Raspberry Bread Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!). Ingredients Bread- 1 medium banana
- 1/4 cup soft medjool dates
- 2 large eggs
- 1/4 cup almond butter
- 1/4 cup golden milled flax meal
- 1/2 cup almond flour
- 1 teapsoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup raspberries
- 5 tablespoons coconut manna or coconut butter
- 3 tablespoons warm water
- 2 tablespoons lemon juice
- 3-4 drops stevia liquid
Rating: 1
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 2
Rating: 1
You: Rate this recipe! Ingredients Bread
- 1 medium banana
- 1/4 cup soft medjool dates
- 2 large eggs
- 1/4 cup almond butter
- 1/4 cup golden milled flax meal
- 1/2 cup almond flour
- 1 teapsoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup raspberries
- 5 tablespoons coconut manna or coconut butter
- 3 tablespoons warm water
- 2 tablespoons lemon juice
- 3-4 drops stevia liquid
- Preheat oven to 400F. Line a small 5 1/2" by 3 1/2" loaf pan with parchment paper.
- In a food processor combine all the bread ingredients (except raspberries) and blend until smooth.
- Pour the dough into the loaf pan. Top off with raspberries, then bake on 400F for about 45 minutes until cooked. You will know the bread is cooked when a knife inserted into the center of the loaf comes out clean.
- For the glaze, blend all ingredients together in a food processor until completely smooth. Then drizzle (or pipe) over the loaf.
