sun dried tomatoes
Category
Whole30 Balsamic Grilled Chicken Salad
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Grilled chicken salad with balsamic dressing and grilled vegetables. An easy paleo whole30 dinner for the whole family! Light, refreshing, and filling healthy dinner.
Print Recipe Whole30 Balsamic Grilled Chicken Salad Grilled chicken salad with balsamic dressing and grilled vegetables. An easy paleo whole30 dinner for the whole family! Light, refreshing, and filling healthy dinner. Ingredients Dressing- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh oregano or thyme
- 2 tablespoons fresh rosemary
- 1 teaspoon garlic powder or 3 cloves minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
- 2 heads romaine lettuce chopped
- 2 large chicken breasts
- 2 small zucchini squash sliced lengthwise
- 1 cup baby heirloom tomatoes chopped
- 1/2 large cucumber chopped
- 1/2 large avocado sliced
- 1/4 cup sun dried tomatoes sliced
- 1/4 cup black olives sliced
- 1/4 cup silvered almonds optional
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh oregano or thyme
- 2 tablespoons fresh rosemary
- 1 teaspoon garlic powder or 3 cloves minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
- 2 heads romaine lettuce chopped
- 2 large chicken breasts
- 2 small zucchini squash sliced lengthwise
- 1 cup baby heirloom tomatoes chopped
- 1/2 large cucumber chopped
- 1/2 large avocado sliced
- 1/4 cup sun dried tomatoes sliced
- 1/4 cup black olives sliced
- 1/4 cup silvered almonds optional
- Add ingredients for dressing into a jar with a lid and shake until combined.
- Add 2-4 tablespoons dressing to chicken in a zip lock or bowl and set in fridge to marinate for 30 minutes or as time will allow.
- Heat grill pan over medium heat. Once hot, generously grease with olive oil and cook chicken breast and sliced zucchini with a lid. Chicken will cook for about 8-10 minutes on each side until there is no pink on the inside. Zucchini cooks for about 4 minutes on each side.
- Once chicken and zucchini has cooked, set aside to set before cutting chicken. Then add all ingredients into a large bowl and serve with remaining dressing.
Paleo Spaghetti Squash Italian Meatball Alfredo
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Best healthy paleo and whole30 creamy spaghetti squash noodles with italian meatballs and alfredo sauce!
Print Recipe Paleo Spaghetti Squash Italian Meatball Alfredo Best healthy paleo and whole30 creamy spaghetti squash noodles with italian meatballs and alfredo sauce! A delicious healthy paleo, dairy free, and whole30 recipe that can be made a head and frozen. Ingredients Meatballs- 1 pound ground hamburger
- 2 large eggs
- 3/4 cup fresh basil chopped
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 1/4 cup sun dried tomatoes chopped
- 1 teaspoon sea salt
- 1/4 teaspoon red chili flakes
- 1 cup cashew cheese sauce recipe link in notes
- 1 can full fat canned coconut milk
- 1 medium cooked spaghetti squash see notes on how to cook
Rating: 4.3
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.
Recipe for cashew cheese sauce here.
Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 10Rating: 4.3
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.
Recipe for cashew cheese sauce here.
Ingredients Meatballs- 1 pound ground hamburger
- 2 large eggs
- 3/4 cup fresh basil chopped
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 1/4 cup sun dried tomatoes chopped
- 1 teaspoon sea salt
- 1/4 teaspoon red chili flakes
- 1 cup cashew cheese sauce recipe link in notes
- 1 can full fat canned coconut milk
- 1 medium cooked spaghetti squash see notes on how to cook
- Preheat oven to 350F.
- In a medium bowl add ingredients for meatballs and kneed until combined. Form 16 meatballs and place on a baking tray lined with parchment paper.
- Bake meatballs on 350F for 25-30 minutes until cooked through.
- In a sauce pan whisk together cashew cheese sauce (recipe in notes above) and coconut milk. Heat on stove until warm. Then serve over spaghetti squash noodles and meatballs.
Garlic Lime Cashew Hummus
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5 minute garlic lime cashew hummus is made without beans (gasp!). Deliciously creamy, smooth, and full of flavor! Whole30 and paleo friendly. Served with paleo cassava flour pita chips!
Print Recipe Garlic Lime Cashew Hummus 5 minute garlic lime cashew hummus is made without beans (gasp!). Deliciously creamy, smooth, and full of flavor! Whole30 and paleo friendly. Served with paleo cassava flour pita chips! Ingredients hummus- 1 1/2 cup soaked raw cashews to make: soak in hot water for 1 hour until soft.
- 3 tablespoons coconut oil
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon water
- 1 tablespoon fresh parsley leaves
- 1 head roasted garlic to make: cut in half, drizzle with olive oil, bake on 400F for 35 minutes.
- pieces of sun dried tomatoes
- chopped fresh parsley
- fresh cracked pepper
- sea salt
- drizzle of olive oil
- chopped raw cashews
- 1 batch paleo cassava flour tortillas
Rating: 5
You: Rate this recipe! Recipe Notes
Make sure you have soaked cashews and have baked garlic on hand. If not, then take the time to do this first. Also, if you want to serve with paleo pita chips prepare the paleo cassava flour tortilla recipe, because it will be used to make pita chips. See instructions in recipe.
Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Side Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
Make sure you have soaked cashews and have baked garlic on hand. If not, then take the time to do this first. Also, if you want to serve with paleo pita chips prepare the paleo cassava flour tortilla recipe, because it will be used to make pita chips. See instructions in recipe.
Ingredients hummus- 1 1/2 cup soaked raw cashews to make: soak in hot water for 1 hour until soft.
- 3 tablespoons coconut oil
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon water
- 1 tablespoon fresh parsley leaves
- 1 head roasted garlic to make: cut in half, drizzle with olive oil, bake on 400F for 35 minutes.
- pieces of sun dried tomatoes
- chopped fresh parsley
- fresh cracked pepper
- sea salt
- drizzle of olive oil
- chopped raw cashews
- 1 batch paleo cassava flour tortillas
- Begin by combining all ingredients for hummus in a food processor. Puree until smooth. Make sure you have soaked your cashews and baked the garlic. If not, then take the time to do this first.
- Plate and top off hummus with optional toppings.
- To make the pita chips, take the paleo tortillas, cut them in quarters, then spread out on a baking sheet. Cook the chips on 400F for about 20 minutes, turning on occasion to ensure even crisping. Leave the chips in the oven more or less depending on personal preference of crunchiness.