Steak & Sriracha Lettuce Wraps

Steak & Sriracha Lettuce Wraps

Ingredients:

  • 1 lb fajita strips, diced into 1/2" bites
  • large onion, diced
  • 3 cloves garlic, diced
  • 1 bell pepper, diced
  • 2 tbsp sriracha
  • 2 tsp coconut aminos, you can use soy sauce or tamari too, but they contain soy and are not paleo
  • drizzle, sesame oil
  • green onions, to garnish
  • handful pea shoots
  • large iceberg, romaine or other lettuce leaves

Instructions:

  1. In a hot pan, add oil and heat until shimmery (30 seconds to 1 minute)
  2. Add fajita meat and cook on high for about 2 minutes, tossing occasionally.
  3. Add onions and peppers and continue to cook on high, occasionally tossing, until browned- about 5 minutes.
  4. Add garlic, then sesame oil, sriracha, and coconut aminos and pea shoots.
  5. When steak and veggies are well coated and sauce has been absorbed, remove from heat.
  6. Spoon into lettuce cups and top with diced green onions.
  7. Serve warm and enjoy!


(From: Sweet C Designs)

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An easy weeknight meal that is not only easy to make but is easy on ingredients. Replacing a highly processed wrap with lettuce still gives you the wrap feel but without    the processed junk.

Spicy Coconut Shrimp

Spicy Coconut Shrimp

Ingredients


  • 1 lb shrimp peeled and deveined
  • 1 cup shredded unsweetened coconut
  • 1/4 cup arrowroot flour or tapioca flour or potato starch
  • 2 large eggs
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 - 1/2 tsp cayenne pepper more if you want it spicier
  • Avocado oil spray


Instructions

  1. Preheat oven to 425F. Line a baking sheet with parchment paper and lightly grease with avocado oil spray or regular avocado oil.
  2. In a bowl, beat eggs with a pinch of kosher salt and black pepper.
  3. In another bowl, mix together the shredded coconut, arrowroot flour, kosher salt, garlic powder, black pepper, and cayenne pepper.
  4. Dip shrimp into the eggs and then dredge in the shredded coconut and arrowroot flour mixture.
  5. Make sure to pat the shredded coconut into the shrimp, and then lay it on the baking sheet.
  6. Repeat the process until all of the shrimp is coated.
  7. Lightly spray (or brush) avocado oil on top of the shrimp and bake for about 15 minutes depending on size of the shrimp or until light golden.
  8. Serve warm!


(From: dollyswholelife.com)

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 These are so easy to make and are amazing!  

BBQ Pizza

BBQ Pizza

IngredientsSweet potato crust ingredients:

  • 3 sweet potatoes medium
  • 1 cup almond flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 tablespoon apple cider vinegar

Toppings:

  • 1 cup pre-cooked rotisserie chicken shredded
  • 1 cup spinach chopped
  • 1 red onion thinly sliced
  • 1/2 cup barbecue sauce
  • 1/2 cup tomato sauce

InstructionsTo make the sweet potato crust:

  1. Pre-heat oven to 400°.
  2. Cook sweet potatoes in microwave until soft.
  3. Peel sweet potatoes and add to large mixing bowl with almond flour, egg, salt, dried oregano, dried basil, garlic powder, and apple cider vinegar. (For an extra kick, add a pinch of chili powder.) Mash ingredients until well combined and the mixture takes on a doughy consistency.
  4. Use rubber spatula to spread on a Pizza Stone (you could also use a Silicon Baking Mat or greased baking sheet.)
  5. Cook dough at 400° for 30 minutes.

To finish the sweet potato crust pizza:

  1. While pizza dough is baking: shred 1 cup of pre-cooked rotisserie chicken, chop 1 cup spinach, and sauté one thinly sliced medium red onion until soft.
  2. Remove pizza dough from oven and spread 1/2 cup barbecue sauce and 1/2 cup tomato sauce on top.
  3. Cover pizza with shredded rotisserie chicken, chopped spinach, and red onions. Drizzle with barbecue sauce.
  4. Return pizza to oven and bake for an additional 10 minutes. Slice and enjoy!

(From: The Soccer Mom Blog)

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When you just want pizza but don’t want the delivery junk.  Try this as an alternative!

Baked Carrot Fries

Baked Carrot Fries

Ingredients:

1 pound carrots

1.5 tsp. olive oil

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. thyme


Instructions:

1. Preheat oven to 400 degrees.   Wash and peel your carrots then slice them into even sticks that are roughly 4 inches long. 

2. Put them in a bowl and drizzle with olive oil.   Then sprinkle the salt, garlic powder, herbs and spices on top.   Stir until all are evenly coated.   

3. Place on a cookie sheet lined with parchment paper.   Make sure the carrots are evenly spread out and not stacked on top of each other.  

4. Put the carrots in the oven and bake for about 25-35 minutes, checking halfway through to move the carrots around or flip them for even cooking. 

5. Once you can pierce the carrots easily with a fork and there is a slight browning/crisping on the edges, they are done.   Remove them from the oven, allow to cool and serve. 


Note: Other spices that go good with carrots are ginger, cinnamon, lemon, orange, parsley and tarragon.

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You will be pleasantly surprised at how awesome these are.  Pair these with your next burger! 

Chicken Nuggets

Chicken Nuggets

Ingredients

  • 1 pound organic skinless, boneless chicken breast, cut into bite size pieces
  • 3/4 cup ground flax seed
  • 1/4 cup chia seeds
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 2 cloves minced garlic
  • 2 eggs

Instructions

  1. Preheat oven to 400 degrees. Lightly grease a baking sheet or baking pan.
  2. In a medium bowl, place flax seed, chia seeds, Parmesan cheese, salt, oregano, basil and garlic. Mix well.
  3. In another separate medium bowl, place eggs and mix well.
  4. Line up the bowls and place each piece of chicken into egg mixture, then flax/chia mixture. Lay onto prepared baking sheet until all the chicken is used.
  5. Discard any remaining egg or flax mixtures.
  6. Cook chicken for 25 minutes or until cooked through, making sure to turn over once halfway through. Serve immediately.


(From: Lauren Kelly Nutrition)

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When all the kids will eat is chicken nuggets try this healthier alternative.  I assure you the kids will want more. 

Buffalo Chicken Soup

Buffalo Chicken Soup

Ingredients

  • 1 large red onion, diced and sauteed
  • 13.5 ounces diced tomato
  • 1/3 cup hot sauce/buffalo wing sauce (gluten free/crap free)
  • 36 ounces organic/homemade chicken broth
  • 20 ounces butternut squash, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/2 cup full coconut milk
  • 3 tablespoons tapioca starch
  • 1 pound chicken breast, shredded
  • Fresh Cilantro
  • Diced avocado
  • Dairy free sour cream
  • Optional: blue cheese crumbles if dairy is tolerated

Instructions

  1. Combine your onion, tomato, buffalo wing sauce, chicken broth, squash, and seasonings in the Instant Pot. If you don’t have an Instant Pot you can also use a slow cooker or stock pot to cook the vegetables in the broth until soft enough to puree.
  2. Secure the lid, seal vent, and set on SOUP setting
  3. Once it has finished cooking, release steam
  4. Now open the lid and puree the soup with a stick blender or transfer contents to a conventional blender
  5. Pour your coconut milk into a bowl and add the 3 tablespoons of tapioca starch
  6. Stir until well combined then add slurry into the soup and stir; the soup will thicken
  7. Now add in the shredded chicken breast
  8. Serve topped with cilantro, avocado, sour cream and optional cheese crumbles


(From: Predominantly Paleo by Jennifer Robins)

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For those cold nights when you just need something that will warm you up try this soup.  

Creamy Chicken & Tomato Soup

Creamy Chicken & Tomato Soup


Ingredients

Instructions

  1. To the slow cooker, add the onion, coconut milk, chicken broth, tomatoes, tomato sauce, Italian seasoning, garlic powder and salt to the slow cooker and mix well.
  2. Add more salt and pepper to taste.
  3. Add the chicken.
  4. Cook on high for 4-6 hours or low 7-9 hours, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. I use a digital thermometer.
  5. Remove the chicken, shred it with a fork, and add it back to the crock pot.
  6. Mix well, and add more salt and pepper if needed.


(From: Farmstead Chic)

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This is not only a great Sunday night meal but the leftovers are great for lunch throughout the week. 

Vegetable Wraps

Vegetable Wraps

Ingredients


1 cup zucchini

1 cup yellow squash

1 cup mushrooms

2 Tbsp. hummus

1 tortilla

1 Tbsp. olive oil


Instructions

1. Heat up the olive oil in a pan over medium heat. 

2. Chop vegetables into small pieces. 

3. Saute vegetables until just soft.

4. Spread hummus on tortilla. 

5. Add cooked vegetables on top of the hummus. 

6. Fold tortilla and cut into two sections. 


Enjoy this easy mid afternoon meal

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For an easy lunch you can put together anywhere and eat cold or hot. 

Baked Chipotle Sweet Potato and Zucchini Fritters

Baked Chipotle Sweet Potato and Zucchini Fritters

Ingredients:

  • ¼ cup unsalted butter, melted (or vegan butter)
  • 1 large egg (or egg replacer or flax egg)
  • 2 teaspoons chipotle seasoning (I use Mrs. Dash Southwest Chipotle)
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 2 tablespoons all-purpose flour (or almond, oat, or a gluten-free flour blend)
  • about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
  • about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

Instructions: 

  1. Preheat oven to 375F and line two baking trays with Silpats, parchment paper, or aluminum foil and spray with cooking spray; set aside. I highly recommend lining your baking trays because the fritters will stick badly if you don’t.
  2. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add the egg and beat with a fork to combine. Add the chipotle seasoning, salt, pepper, and stir to combine. Add the flour and stir to combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be loose and a bit soggy. Using a ½-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. My fritters were each about 4-inches in diameter and about 1-inch high and they weren’t traditional well-packed patties; rather I mounded the mixture into loosely packed circular shapes on the baking trays. I baked 4 fritters on one tray, and 3 on the other tray.
  3. Bake fritters for 10 minutes at 375F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.
  4. Lower oven temperature to 350F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate; I used two spatulas to scoop-and-flip without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.
  5. Serve fritters with Spicy Honey Mustard (gluten-free and to keep vegan, use agave in place of the honey) or a favorite mustard, ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters will keep in an airtight container for up to 5 days in the refrigerator. They can be wrapped individually in plastic wrap and make for handy lunchbox food.


(From: Averie Cooks)

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These are easy to make on a Sunday meal prep and warm up throughout the week.  A great combination of veggies and spice!

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Roasted Sweet Potato & Brussel Sprouts



Ingredients

  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 or 1/2 teaspoon garlic salt
  • 1 teaspoon salt & pepper to taste
  • 1 tablespoon red wine vinegar
  • fresh thyme, to garnish


Instructions

  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  4. Smash 2 cloves of garlic and add it to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  7. (Line a large sheet pan with foil if you want super easy cleanup)
  8. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
  9. Pour the veggies onto the pan.
  10. Roast at 400 for about 30-40 minutes. The veggies are done when they are brown and a fork slides into them easily.
  11. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!


Note: If you want to reheat these, take them out of the oven and let cool. (Skip adding the red wine vinegar.) Store in a tupperware in the fridge for up to 2 days. When you are ready to eat, spread the veggies on a greased pan and roast at 400 for about 5-10 minutes until you can hear them sizzling and they are hot. Remove from the oven, add a little red wine vinegar, and serve!


(From: The Food Charlatan)

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This is a great side dish a hearty weeknight meal.   You can pair this with a roasted chicken breast or a beef dish. 

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Crockpot Mexican Chicken Bowl

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large lime, juiced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • sea salt and fresh ground black pepper, to taste (I used 1/4 teaspoon of each)
  • 15 oz jar crushed tomatoes with juice
  • 15 oz black beans, rinsed and drained
  • 1.5 cups frozen, organic corn
  • 1 cup chicken bone broth
  • 4 oz diced green chiles
  • 1 small yellow onion, diced
  • 2 cloves fresh garlic, minced

Instructions:

  1. Add all the ingredients except for the toppings to the bowl of your crockpot.
  2. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
  3. Once the chicken is cooked, remove from the slow cooker and shred it using forks, or a KitchenAid mixer.
  4. Return chicken to the slow cooker, gently stir everything together and cook for an additional 30 minutes.
  5. Divide the Mexican chicken among 4-5 bowls and top with diced avocado, jalapenos, green onions, shredded cheese, Greek yogurt and lots of cilantro.

Topping ideas:

  • a small bunch of chopped cilantro leaves, to garnish
  • 2 ripe avocados, diced to garnish
  • 2-3 jalapenos, sliced
  • 2 green onions, sliced
  • shredded cheese
  • plain Greek yogurt


(From: Clean Food Crush)

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Want to get more information on this recipe and more click below!

image188

Steak & Veggies One Pan Skillet

Ingredients

  • 1.5 pounds steak (cut of choice or beef tips), cut into 2 inch cubes
  • 3 cups of green beans
  • 2 cups Yukon gold potatoes, cubed
  • 1 red pepper, diced
  • 1 tablespoon olive oil
  • 1 tablespoon ghee
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley

Instructions

  1. Season steak with salt and pepper, set aside
  2. Heat olive oil and ghee in a large skillet over medium heat
  3. Once melted, add potatoes and garlic. Sauté for 5-6 minutes until potatoes begin to soften
  4. Add red pepper, cook for an additional 2-3 minutes, stirring frequently
  5. Add cubed steak to the skillet, along with onion powder, basil and parsley. Stir to combine
  6. Cook for 5-6 minutes, stirring frequently to evenly cook steak
  7. Add green beans and salt and pepper to taste
  8. Cook an additional 5 minutes until green beans are fork tender and steak is done to your liking

(From: Whole Kitchen Sink)

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For more easy recipes like this click below!

image189

Italian Pasta

Ingredients

  • A 3–4 pound spaghetti squash
  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage 
  • 1 large bell pepper (any color), chopped
  • 1 medium onion, chopped
  • 1 cup mushrooms, sliced
  • 2 cups spinach, chopped
  • 2 large garlic cloves, minced
  • 2 cups purchased marinara sauce 
  • 1/2 teaspoon red pepper flakes, more or less to taste (optional)
  • 1/2 cup grated parmesan cheese (optional)
  • Salt and pepper, to taste
  • Fresh basil and parsley (optional)

Instructions

  1. Preheat oven to 400 degrees.
    Cut squash in half and scoop out the seeds.  Depending on your microwave, this will take anywhere from 7-12 minutes, start checking it around 6 and add a minute or two based on how it’s feeling.  
  2. In the meantime, heat the olive oil in a large pan and saute the sausage, peppers, mushrooms and onions together over medium-high heat until veggies are soft and sausage is browned. Add the spinach and garlic and continue to took about another minute and then remove from heat. Stir in marinara sauce and red pepper flakes.
  3. Use a fork to pull the squash out of the shells but leave the shells intact by leaving a little squash around the edges. Mix the squash into the sausage mix and season to taste with salt and pepper. Divide the filling between the two shells and place in a baking dish or on a baking sheet.
  4. If you’re using cheese, sprinkle each half with 1/4 cup parm before baking. If not, put them straight in the oven. Bake uncovered for about 20 minutes or until heated through. You’ll have to go longer with the cooking time if the squash has been in the fridge. To serve, cut the squash half in two and place on a plate.

(From: Peanut Butter Runner)

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For More great recipes like this click below!

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Sweet Potato Bacon Burger Bites

Ingredients

  • 1 large sweet potato or 2 smaller ones, just make sure they're thick scrubbed and sliced into 10 rounds - 1/4-1/2 inch thick
  • 2 tbsp olive oil for roasting sweet potatoes
  • fine grain sea salt to sprinkle over sweet potatoes
  • 5 slices nitrate free bacon cut in half to make 10 pieces total
  • 1 and 1/2 lbs grass fed ground beef formed into 10 small patties
  • sprinkle of fine grain sea salt
  • 1/2 cup of  Ketchup, homemade if you can
  • Green onions sliced thinly for garnish

Instructions:

  1. Prepare to roast the sweet potatoes. Line a large baking sheet with parchment paper and preheat your oven to 425 degrees.
  2. Lightly brush each round with olive oil on each side. Place them on the baking sheet and lightly sprinkle with sea salt.
  3. Roast sweet potatoes in the preheated oven for 30-35 minutes, flipping once in the middle of roasting to evenly brown. They are done when the outside is lightly browned and the inside is soft.
  4. After putting sweet potatoes in the oven, fry the bacon slices over med-hi heat in a large heavy skillet until crisp, then remove and drain on paper towels. Discard the bacon fat, or save it for later use.
  5. In the same pan (bottom can still be coated with bacon grease) lightly sprinkle sea salt over the bottom and turn the heat back on to med-hi.
  6. Cook the 10 small burger patties about 4-5 minutes on each side or until they reach desired doneness.*
  7. When the patties are done, place them on a plate before assembling.
  8. To assemble, place roasted sweet potato rounds on a large serving platter and top with a mini burger, a dollop of Ketchup and a piece of bacon folded in half and criss-crossed, then sprinkle thinly sliced green onions over the top.
  9. This recipe makes 10 servings but is easily scaled for whatever amount you want. Serve right away and enjoy!

(From: Paleo Running

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