This easy dinner was a huge success! We love chicken cutlets, but I wanted to twist it up a bit and try to leave out the breadcrumbs. I used the Ninja to quickly ground up some almonds and pecans & it worked great. You could also use almond meal (almonds already ground up) if you want to skip this step. I liked blending it myself because I left some pieces bigger than others for that extra crunch….
I was walking up and down the aisles of Trader Joe’s the other day looking for ideas on what to make with ground grass fed beef. I ended up near the produce and noticed that the peppers looked super shiny and appealing and so I thought, “I could try to make stuffed peppers!” I made it a mission to incorporate many colors and all of the macronutrients our bodies need (protein, carbs, and fat) in to each pepper…. so, this is what I came up with. We really enjoyed this meal and it was great for left-overs as well. This recipe makes enough “stuffing” for about 8 peppers.
Here is a paleo-friendly, gluten-free twist on chocolate chip cookies! This recipe makes about 18 rounded cookies- perfect amount for a weeknight dessert for a few days. I like these cookies because I find they somehow come out both crunchy & a bit fluffy… and they are super easy to make! Also, the lack of flour/wheat and refined sugar will prevent you from suffering from blood sugar roller coaster rides and the well-known typical “dessert remorse.” Test them out and see what you think – and remember, just because they are better for you, does not necessarily mean they are GOOD for you. In other words, try not to eat ALL of the cookies. 🙂
This is an easy, healthy take on a comforting meal that is perfect for those busy week nights when you need to just whip something up for your family. Typically, pasta and tomato sauce can be loaded with added sugar and carbs found in white flour and whole wheat pasta and store-bought jars of sauce. A meal like that meal will likely fill you and your kids up for a little while, spike some energy, and then leave you feeling gross and lazy. So, instead, try swapping out some unhealthy ingredients with similar options that will leave you more energized and provide you with more protein and nutrients….
I hesitate making pork because I find it hard to make sure it doesn’t overcook and become dry. So, I decided to try and make a healthy, flavorful sauce/glaze that can be poured on top of thinly sliced pork medallions just in case they turned out dry! I ended up cooking the pork IN the glaze for a little, then preserving the glaze in the heated pan after removing the meat and thickening it a little bit. Then, I topped it over the pork. It turned out delicious and I felt good knowing it was healthy, too. Comment below if you try out this recipe!
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp cumin
- 5-3lb chicken, cubed
- Mix all seasonings in a large mixing bowl.
- Place cubed raw chicken in same bowl.
- Drizzle with a little EVOO.
- Rub the spices all over the chicken well with your hands or a big wooden spoon.
- Heat a T of EVOO in a large pan.
- Cook chicken over medium heat. Serve warm!
This is one of my favorite go-to meals. I love curry, especially thai curry. The coconut milk lends itself to a light, creamy, flavorful sauce-base making this meal a perfect one for cooler nights!…
This deliciously moist bread fits in well for the fall season! The recipe calls for pumpkin puree and pumpkin pie spice along with coconut flour, keeping it gluten-free & paleo (provided you leave the optional chocolate chips OUT at the end!) Due to the eggs, the consistency is more moist & wet than your typical bread and should be refrigerated after the first day. It is especially delish when toasted with some butter 🙂 Enjoy.
My husband gave this delicious side dish its ever-original name 🙂 We have sweet potatoes often in our house, but tonight we were having some pulled pork and thought it would be appropriate to mash them up. Coconut oil brings out the sweetness of the potatoes and so I decided to kick it up a notch and mix in some coconut cream in the final product. I don’t have a masher, so I roast the potatoes long enough to break them up easily with a fork. The little burnt ends make for an extra caramelized taste so don’t worry if you see some pieces turning brown when roasting!