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Whole30 Harvest Chicken Salad

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 Sweet Potatoes Dressing Salad Fixings Info Cook Time 30 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4
You: Rate this recipe! Ingredients Chicken Sweet Potatoes Dressing Salad Fixings Instructions
  1. 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.
  2. 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.
  3. In a jar or blender add ingredients for dressing and shake or blend until smooth, then set aside for later.
  4. 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.
Nutrition Facts Whole30 Harvest Chicken Salad Amount Per Serving Calories 812 Calories from Fat 531 % Daily Value* Total Fat 59g 91% Saturated Fat 9g 45% Polyunsaturated Fat 20g Monounsaturated Fat 22g Cholesterol 75mg 25% Sodium 807mg 34% Potassium 687mg 20% Total Carbohydrates 48g 16% Dietary Fiber 11g 44% Sugars 25g Protein 31g 62% Vitamin A 139% Vitamin C 61% Calcium 17% Iron 34% * 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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Paleo Banana Raspberry Bread

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 Glaze Info Cook Time 45 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Bread Glaze Instructions
  1. Preheat oven to 400F. Line a small 5 1/2" by 3 1/2" loaf pan with parchment paper.
  2. In a food processor combine all the bread ingredients (except raspberries) and blend until smooth.
  3. 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.
  4. For the glaze, blend all ingredients together in a food processor until completely smooth. Then drizzle (or pipe) over the loaf.
Nutrition Facts Paleo Banana Raspberry Bread Amount Per Serving Calories 294 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 7g 35% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 47mg 16% Sodium 145mg 6% Potassium 107mg 3% Total Carbohydrates 20g 7% Dietary Fiber 8g 32% Sugars 8g Protein 9g 18% Vitamin A 1% Vitamin C 8% Calcium 12% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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