Weeknight Magic: Cider Braised Pork with Apples & Onions
If your weeknights feel like a race between school pickups, missing water bottles, and the ever-elusive “what’s for dinner?”—you’re not alone. Around here, we’re all about meals that check all the boxes: quick, easy, flavorful, and allergy-friendly.
Enter this Cider Braised Pork with Apples & Onions. It’s cozy without being complicated, elevated without being fussy, and best of all—it’s a one-pan dinner. Translation? Less cleanup, more flavor, and zero dinner-time stress.
This meal brings all the warm, comforting fall energy (even if it's still triple digits outside). The pork is tender, juicy, and seared to golden perfection, then braised in hard cider with garlic, rosemary, and just enough sweetness from the apples and onions to make your house smell like you totally have your life together.
Let’s make it happen:
Cider Braised Pork with Apples & Onions
Gluten-Free • Grain-Free • Dairy-Free
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Serves: 4
Ingredients:
4 pork shoulder steaks or boneless pork chops (about 600 grams)
Salt & pepper to taste
1 tbsp avocado oil or olive oil
1 cup (240 ml) hard apple cider
2 cloves garlic, minced
½ cup (120 ml) low-sodium chicken stock
1 medium onion, thinly sliced
2 large apples, cored and sliced
1 tbsp fresh rosemary, chopped
Instructions:
Season + Sear:
Pat the pork dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Once hot, sear pork for 2 minutes per side until golden brown.Add Cider & Garlic:
Reduce heat to medium. Add ½ cup of the cider and minced garlic. Let it simmer, flipping pork once or twice, until the cider has nearly evaporated (about 3 minutes).Add Stock & Simmer:
Pour in the chicken stock, reduce heat to low, cover, and cook for 10–15 minutes, turning pork occasionally. Check that internal temp reaches at least 145°F.Remove Pork + Sauté Apples & Onions:
Transfer pork to a warm oven (around 200°F) to keep warm. In the same pan, add apples, onions, rosemary, and remaining ½ cup cider. Cover and cook over medium heat for 5 minutes. Then uncover and let the sauce reduce another 5 minutes until thick and glossy.Serve & Enjoy:
Plate pork with a generous spoonful of the apple-onion mixture. Spoon over any remaining sauce from the pan.
Quick Tips & Serving Ideas:
Make-Ahead Hack:
Slice your apples and onions the night before and store them in airtight containers in the fridge. This makes the evening prep even faster!Serving Pairings:
Serve with cauliflower mash, roasted sweet potatoes, or a simple arugula salad tossed with lemon and olive oil. This dish also pairs beautifully with a warm rice pilaf or mashed parsnips for extra coziness.No Hard Cider?
You can swap for regular apple cider or even apple juice in a pinch—just reduce the amount slightly and cut back on any added sweetness.
This is one of those “impress your in-laws without breaking a sweat” kind of recipes. It’s weeknight-easy but special enough for Sunday dinner. And most importantly? It’s clean, comforting, and totally allergy-friendly.
One Pot Wonder: Ground Turkey Pasta for the Win!
Sometimes dinner needs to be a miracle—quick, healthy, delicious, and with minimal cleanup. Enter: this One Pot Ground Turkey Pasta. It's the kind of meal that checks all the boxes and still gets a thumbs up from the whole table—even the picky eaters.
A Weeknight Win from Real Life
Let me paint you a picture.
It’s a Tuesday. The toddler is trying to feed the dog a marker, the older kids are arguing about who had the last granola bar, and I’m eyeing a sink full of dishes like it personally offended me. I need a meal that basically cooks itself, doesn’t involve 14 pans, and actually fuels our bodies.
This pasta has been our go-to hero on nights like that. It’s a recipe born out of desperation, refined with love, and now a weekly staple.
Why we love it:
One pot. Minimal dishes = maximum peace.
Healthy balance. Lean protein, fiber-packed veggies, gluten-free carbs, and greens.
Customizable. Cheesy, spicy, or veggie-loaded—your call.
Kid-approved. Because it’s pasta. Enough said.
One Pot Ground Turkey Pasta
⭐️ 4.8 Stars (76 Reviews)
🕒 Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 30 minutes
🍽️ Serves: 6
Ingredients
1 tablespoon extra virgin olive oil (15 ml)
750g (1.6 lbs) ground turkey
1 tablespoon Italian herb seasoning
1/2 teaspoon ground black pepper
1 onion, diced
2 large celery stalks, diced
1 large carrot, diced
3 cloves garlic, minced
1 tablespoon balsamic vinegar (15 ml)
1 tablespoon coconut amino (15 ml)
10 oz dried gluten-free penne (jovial, bonza)
3 tablespoons nutritional yeast (or Parmesan cheese)
2 1/2 cups chicken stock (600 ml)
1 can (15 oz / 400g) diced tomatoes
2 cups spinach (60 g)
Optional: red chili flakes, fresh herbs for topping
Instructions
Heat your skillet.
Warm a large skillet over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, add ground turkey, Italian seasoning, and black pepper. Break the turkey apart and cook for ~5 minutes until nearly cooked through.Add your veggies.
Toss in the diced onion, carrot, celery, and minced garlic. Cook another 5 minutes until veggies are softened and the meat is fully browned.Deglaze the pan.
Stir in balsamic vinegar and gluten-free soy sauce/tamari. Cook for 1 minute.Add pasta, tomatoes, and stock.
Stir in the dry penne, then add the canned tomatoes and stock. Smooth the mixture so the pasta is mostly submerged.Simmer & cover.
Lower the heat to a gentle simmer. Cover the pan with a fitted lid and cook for 7–8 minutes.Finish it off.
Remove the lid and stir in nutritional yeast or Parmesan. Turn off the heat, add the spinach, and cover again for 1 minute to wilt. Once wilted, stir everything together. Taste and adjust salt if needed.Serve & enjoy.
Dish it up hot and garnish with chili flakes or herbs if you’d like!
Tips & Add-Ins
Swap your protein: Use ground beef, pork, chicken, or sausage (casings removed).
Add wine: Omit vinegar/soy and instead deglaze with 1/2 cup red wine—so good!
Make it cheesy: Stir in shredded mozzarella or dollops of ricotta with the spinach.
Fire-roasted flavor: Try fire-roasted diced tomatoes for a smoky kick.
Low sodium? Use low-sodium broth to better control salt content.
Storage
Leftovers? Lucky you. This dish keeps well in an airtight container in the fridge for up to 5 days. Reheat gently and enjoy a second helping with zero effort.
Dinner doesn’t have to be complicated to be nourishing. With this one pot pasta, you get the flavor of a slow-simmered meal in under 30 minutes—and your kitchen stays (mostly) clean.
4th of July Feast: Flavor, Fireworks, and Food Everyone Can Enjoy!
The 4th of July is a time for fireworks, flag t-shirts, and fantastic food—and just because you're Paleo, AIP, or dealing with food sensitivities doesn’t mean you should miss out on all the festive flavors. We’ve pulled together three recipes that celebrate all things summer, cookout, and community—with none of the common allergens or inflammatory ingredients.
Whether you're planning a backyard bash or a quiet night with sparklers and family, this trio of recipes will make your holiday spread unforgettable.
🥑 Crispy Avocado Fries (Paleo, AIP, Vegan)
Yield: 3 servings | Prep Time: 20 mins | Cook Time: 15 mins
These golden, crunchy avocado fries are the snack you didn’t know you needed. Creamy inside, crispy outside—made without gluten, eggs, or dairy. Bonus: they’re vegan and AIP-friendly!
Ingredients:
1 ½ avocado, barely ripe
¼ cup arrowroot starch
⅓ cup coconut milk
¾ cup shredded coconut
1 tsp sea salt
¼ tsp black pepper (omit for AIP)
2 tsp garlic powder
2 tbsp avocado oil
1 tbsp cilantro, chopped
Juice of half a lime
Optional Dipping Sauce:
⅓ cup compliant mayo (AIP-friendly)
2 tsp cilantro, chopped
Juice of half a lime
Instructions:
Preheat oven to 375°F and line a baking sheet with parchment.
Slice avocado in half, remove pit, peel, and cut into fries/spears.
Set up a dredging station with arrowroot starch, coconut milk, and shredded coconut mixed with salt, pepper, and garlic powder.
Coat each avocado slice in starch, dip in coconut milk, then roll in the shredded coconut mixture. Place on the baking sheet.
Drizzle with avocado oil and bake for 13–15 minutes, flipping at 8 minutes.
Remove from oven, sprinkle with cilantro and lime juice.
Mix dipping sauce ingredients and serve on the side—or enjoy them solo!
🍔 Tandoori Chicken Burgers with Coconut Yogurt Sauce (Paleo, AIP-Mod)
Yield: 4 burgers
These bold and juicy burgers are packed with flavor from Indian-inspired spices and cooled off with a creamy, citrusy coconut yogurt sauce. They're AIP-modifiable, grill-friendly, and a total showstopper for your 4th of July main dish.
Yogurt Sauce:
1 cup coconut yogurt
Juice of 1 lime
1 tbsp mint, chopped
1 tbsp cilantro, chopped
Burgers:
1 lb ground chicken
1 tbsp fresh lemon juice
1 tsp ground turmeric
1 tsp cumin (omit for AIP)
1 tsp garam masala (omit for AIP)
1 tbsp fresh grated ginger
2 cloves garlic, minced
1 tsp sea salt
¼ tsp black pepper (omit for AIP)
2 tbsp coconut flour
2 tbsp coconut oil (plus more for cooking)
Instructions:
Mix all yogurt sauce ingredients in a small bowl and refrigerate.
In a medium bowl, combine all burger ingredients. Mix well and form into 4 patties.
Heat coconut oil in a grill pan or on an outdoor grill.
Grill burgers for about 5 minutes per side, or until internal temp reaches 165°F.
Let cool slightly and serve with the yogurt sauce in lettuce wraps. Add sliced cucumbers and red onion for crunch!
🍪 Paleo S’mores Cookies (Gluten-Free, AIP-Friendly Option)
Yield: 6–7 cookies
These cookies are gooey, chewy, and reminiscent of those campfire s’mores—without the gluten or refined sugar. The secret? Tigernut flour, carob or dairy-free chocolate, and just the right amount of marshmallow magic.
Ingredients:
1 ¼ cup tigernut flour
¼ cup tapioca starch
1 tbsp gelatin
¼ cup maple syrup
⅓ cup palm shortening
¼ tsp baking soda
¼ cup dairy-free chocolate chips (or homemade carob chips for AIP)
2–3 tbsp marshmallows, chopped small (use homemade or AIP-friendly brands)
Instructions:
Preheat oven to 350°F and line a baking sheet with parchment.
In a large bowl, combine tigernut flour, tapioca starch, and gelatin.
Mix in maple syrup and palm shortening until well combined.
Stir in chocolate (or carob) chips and chopped marshmallows.
Form dough into 6–7 cookies, keeping marshmallows near the center (they’ll melt if touching the pan).
Bake for 10–12 minutes. Let cool for 5 minutes.
Optional: Add a small marshmallow square to each cookie while still warm for that gooey finish!
🎆 Pairing Guide: Build Your Perfect 4th of July Plate
Starter: Crispy Avocado Fries with lime mayo for dipping
Main: Tandoori Chicken Burgers with lettuce wraps, cucumber, and yogurt sauce
Dessert: Paleo S’mores Cookies with melty marshmallow centers
This menu has the perfect balance of crisp, juicy, and sweet—and every bite is as nourishing as it is delicious. Whether you're Paleo, AIP, or just trying to feel good while celebrating, these dishes will help you feel festive and fabulous.
Wishing you a joyful, flavorful, freedom-filled 4th of July!
From all of us at Prepped AZ, we hope your day is full of sunshine, laughter, and seconds. 🇺🇸
🌴 Tropical Mango Shrimp Ceviche: A No-Cook Summer Dream 🌞🍤
It started with a mango.
No, really—last summer, I bought way to many of mangos on impulse. Blame the heat, the sunshine, or the fact that my youngest was “helping” with the grocery list and Mango was their favorite fruit until it wasn’t. But as soon as I smelled that sweet tropical aroma, I knew something light, fresh, and citrusy had to happen.
Cue: ceviche.
This Tropical Mango Shrimp Ceviche is a sunshine-filled bowl of flavor—zesty, sweet, and packed with juicy shrimp and vibrant produce. It’s our go-to when we want something easy, refreshing, and a little bit fancy without the fuss. Plus, it’s gluten-free, paleo, and Whole30-friendly. Bonus points if you serve it with crisp plantain chips and a cold sparkling water (or hey, a margarita—we won’t judge).
🌟 Why You’ll Love This Recipe:
No cooking required (hello, Arizona summer!)
Loaded with color & nutrients
Customizable for picky eaters or spice lovers
Perfect as a party app or light dinner
🥭 Tropical Mango Shrimp Ceviche Recipe
Ingredients:
1 cup grape tomatoes, chopped
1 mango, diced (about 1½ cups)
1 navel orange, segmented and diced (about 1 cup)
½ red onion, finely diced
⅛ cup jalapeño, chopped (optional, but highly encouraged)
1 lb wild-caught peeled and deveined shrimp, chopped
½ tsp fine sea salt
¼ cup lime juice (fresh is best!)
1 avocado, diced
¼ cup fresh cilantro, roughly chopped (optional)
👩🍳 Instructions:
In a large bowl, toss together the tomatoes, mango, orange, red onion, and jalapeño.
Add the chopped shrimp and sprinkle with sea salt.
Pour in the lime juice and gently stir to combine everything.
Cover and refrigerate for 20 minutes. The lime juice will “cook” the shrimp—it should turn opaque (white or light pink).
Right before serving, stir in the diced avocado and fresh cilantro.
Serve chilled with plantain chips for a paleo-friendly crunch—or scoop it over lettuce boats, grain-free tostadas, or eat it straight with a spoon. (We’ve done all three. No regrets.)
🍤 What Kind of Shrimp Should I Use?
Great question! Here’s the scoop:
Great question! Let’s break it down:
Wild-Caught Shrimp:
This is our top pick. Wild-caught shrimp tend to have a cleaner, sweeter flavor and firmer texture. They're harvested from their natural ocean environment, which usually means fewer contaminants and no antibiotics. They’re also more nutrient-dense and better for recipes like ceviche where the shrimp is front and center.Farm-Raised Shrimp:
Often more affordable and easier to find, but quality can vary greatly. Some farm-raised shrimp are produced in crowded environments with higher exposure to antibiotics, additives, and pollutants—especially if sourced internationally. If you go this route, look for responsibly farmed or certified sustainable labels to ensure better quality and practices.Fully Cooked Shrimp: Short on time? Use pre-cooked shrimp from the store—just be sure it’s peeled and deveined.
This is one of those recipes that works for all comfort levels, so pick what’s best for you and your fam.
🏖️ Ceviche Tips for Success:
Use fresh lime juice—bottled just won’t hit the same.
Chop everything evenly so each bite gets all the flavors.
Chill before serving—ceviche is best cold and crisp.
Add avocado last to keep it from getting mushy.
🎉 Let’s Talk Serving Ideas
Plantain chips (crispy, salty, and grain-free!)
Cucumber rounds
Mini romaine leaves for lettuce boats
Over cauliflower rice for a fuller meal
Or just a spoon and a smile 😋
This ceviche is more than just a meal—it’s a tropical vacation in a bowl. Whether you’re throwing together a quick dinner or impressing guests at your next poolside hangout, this recipe is easy, colorful, and bursting with summer flavor.
So go ahead, grab that mango and make your Tuesday taste like paradise.
Twice Baked Sweet Potatoes (Paleo, Whole30, Dairy-Free) – The Side Dish That Stole the Show
You Say Side Dish, I Say Main Course – Let’s Call the Whole Thing Yummy
There’s something nostalgic about the scent of something baking slowly in the oven—especially when it’s sweet potatoes, sizzling with bacon and caramelized onions. I first made these twice baked sweet potatoes on a random Tuesday when our fridge was dangerously close to grocery day and all I had was “a little of this and a little of that.” Spinach, an onion, some bacon... and four sweet potatoes giving me a “use me or lose me” kind of stare.
The result? Let’s just say dinner turned into a moment. The kind of dish where you’re halfway through your first bite and already wondering when you can make it again. Crispy potato skins cradling a savory, creamy filling that’s smoky from the bacon, sweet from the caramelized onions, earthy from the spinach, and just tangy enough thanks to a little mustard kick. Whole30 and Paleo approved, but full of flavor that no one’s going to label “diet food.”
✨ Why You'll Love This Recipe
These Twice Baked Sweet Potatoes are the unsung heroes of the flexible meal world. Here’s why:
✅ Serve them as a side dish to grilled chicken, steak, or pork chops.
✅ Make them the main event with a side salad or roasted veggies.
✅ Perfect for meal prep—they reheat beautifully.
✅ Take them to brunch with an egg on top.
✅ Go vegetarian by skipping the bacon and adding mushrooms or sun-dried tomatoes.
🥔 Twice Baked Sweet Potatoes Recipe
Paleo | Whole30 | Dairy-Free
Serves: 4 as a meal, 8 as a side
Ingredients:
4 small/medium sweet potatoes
Coconut oil or ghee (for coating before baking)
Sea salt for baking
6 slices nitrate-free, sugar-free bacon (Whole30 compliant)
1 large onion (or 2 small), thinly sliced
2 tbsp ghee (or rendered bacon fat, for caramelizing onions)
5 oz fresh spinach, chopped
3 tbsp full-fat coconut milk or coconut cream
1 tbsp nutritional yeast
2 tsp spicy brown mustard (check label for Whole30 compliance)
¼ tsp garlic powder (optional)
Sea salt and black pepper, to taste
Instructions:
Preheat Oven:
Preheat your oven to 400°F and line a baking sheet with parchment paper or foil.Prepare Potatoes:
Scrub sweet potatoes, coat them with coconut oil or ghee by hand, and sprinkle with sea salt. Poke each a few times with a fork to vent.Bake Potatoes:
Bake for about 1 hour or until soft inside (time varies with potato size).Cook Bacon:
While potatoes bake, cook bacon in a skillet over medium heat until crisp. Set aside on paper towels. Save 1 tbsp bacon fat for spinach.Caramelize Onions:
In a separate skillet, heat 2 tbsp ghee or bacon fat over low to medium-low heat. Add sliced onions, sprinkle with a bit of sea salt, and cook slowly for 25–30 minutes, stirring every few minutes until deep golden brown. Remove from heat.Sauté Spinach:
In the same skillet (or a new one), heat reserved bacon fat over medium-high. Add chopped spinach and sauté until wilted (about 2 minutes).Prep Potato Filling:
Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out most of the flesh, leaving a thin border to support the skin.Mix Filling:
In a mixing bowl, mash the scooped potato. Add coconut milk, nutritional yeast, mustard, and garlic powder. Stir until creamy. Crumble in the cooked bacon, then fold in caramelized onions and spinach. Season with salt and pepper to taste.Fill and Bake Again:
Spoon mixture back into the sweet potato skins and place on the baking sheet. Return to oven and bake another 15–20 minutes until heated through and slightly toasty on top.Serve and Enjoy:
Serve warm, and store leftovers in the fridge for up to 4 days. Reheat in a toaster oven or oven for best results.
🔥 How to Serve It
Main Dish Night: Serve with a tossed arugula salad and balsamic vinaigrette.
BBQ Dream Team: Pair with grilled steak, pulled pork, or even cedar plank salmon.
Brunch Goals: Add a poached or fried egg and some hot sauce.
Meal Prep Magic: Keep in the fridge for a quick heat-and-eat lunch.
This dish hits that rare sweet spot of comforting and nutrient-packed, indulgent but totally clean. Whether you're staying Whole30 or just want something seriously satisfying without the dairy or grains, these sweet potatoes are the answer.
🌞 Zesty Summer Vibes: Shrimp Ceviche + Plantain Chips = Poolside Perfection
There’s something magical about that first bite of cold, citrusy ceviche on a blazing summer day in Phoenix. The kind of day where the steering wheel is too hot to touch, your kids are running wild through sprinklers, and you’re already dreaming of something fresh and zippy to cool things down.
This shrimp ceviche was born from one of those afternoons—where I had friends coming over, the baby napping (finally), and only an hour to whip something up that felt special but didn't require turning on the stove. I grabbed the shrimp, raided the lime bowl, and let the citrus do the cooking. And because we keep things Prepped AZ Paleo around here, I ditched the tortilla chips and went full flavor with crunchy plantain chips. Let me tell you—game. changer. 🌿
Whether you're lounging by the kiddie pool or hosting a backyard BBQ, this shrimp ceviche is that perfect “did you really make this?!” dish that looks fancy but is secretly easy and fast. Let’s get to it.
🌶️ Shrimp Ceviche (Paleo Style)
Prep Time: 15 mins
Marinating Time: 1 hr
Serves: 4 people
Perfect With: Crunchy plantain chips, jicama sticks, or cucumber slices
🛒 Ingredients:
1 lb shrimp, peeled, deveined, tail-off
1/3 cup red onion, very finely diced
1/4 cup fresh cilantro, chopped
2 serrano peppers (see spicy notes below)
1/3 cup English cucumber, seeds removed and diced
8 tbsp fresh lime juice (about 2–3 limes)
2 tbsp fresh lemon juice (about 1 lemon)
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1 avocado, diced
🔪 Instructions:
Prep the shrimp:
Slice each shrimp lengthwise in half, then chop each half into 3–4 bite-sized pieces.Blend the base:
In a blender or food processor, mix lime juice, lemon juice, and 1 serrano pepper (seeds removed). Blend until smooth.Mix it up:
In a large bowl, combine shrimp, citrus blend, red onion, cilantro, diced cucumber, diced second serrano (if using), oregano, salt, and pepper. Gently toss.Let it marinate:
Cover and refrigerate for at least 1 hour to allow the shrimp to “cook” in the citrus.Finish & serve:
Right before serving, gently fold in diced avocado. Taste and adjust salt and pepper as needed.
🌴 Paleo-Friendly Dippers:
Plantain Chips: Crunchy, salty, and perfect for scooping! Buy them plain or lightly salted.
Jicama Rounds: Cool, crisp, and great for layering ceviche on top.
Cucumber Slices: Light and refreshing—extra hydrating in that desert heat.
Mini Bell Pepper Halves: Sweet, colorful, and sturdy enough to hold ceviche.
🔥 Spicy Notes:
Want it mild? Use just one serrano and remove all seeds.
Want it wild? Leave those seeds in the blender—you've been warned.
Pro tip: Add a splash of pineapple juice for a sweet-spicy twist.
Ceviche is summer in a bowl—bright, bold, and brimming with flavor. And when it’s paired with plantain chips or fresh veggie dippers, it’s a no-guilt treat that’s paleo-friendly and pool-party approved.
Summer in a Bowl: The Watermelon Salad That Stole the BBQ
It all started on a scorching July afternoon, the kind where the pavement radiates heat and even the dog refuses to move. We had a neighborhood BBQ planned, and the idea of turning on the oven made me instantly sweat more than the sun already had. I needed a dish—something fresh, fast, and crowd-pleasing. Enter this Watermelon Salad, a juicy, herb-packed miracle that stole the show.
As I carried the bowl to the table, heads turned. People always expect the usual suspects: burgers, chips, maybe a store-bought pasta salad. But this? This was different. It was vibrant. It was refreshing. It was Instagram-worthy. The bowl was scraped clean in under ten minutes, and I got more recipe requests than I could count.
This salad isn’t just a pretty side dish—it’s summer on a plate. Sweet watermelon, crisp cucumber, zippy red onion, and an herbaceous kick from mint and basil. Topped with creamy dairy-free feta (or avocado if you want to keep it extra simple) and tossed in a light vinaigrette, it’s perfect for everyone—paleo pals, vegans, and flavor fanatics alike.
When to Serve This Salad
This Watermelon Salad is ridiculously versatile. Here are some of my favorite ways to enjoy it:
Backyard BBQs: Pairs beautifully with grilled veggies, skewers, or plant-based burgers.
Picnic in the Park: Easy to pack, and it holds up well for a few hours if chilled.
Pool Parties: Hydrating and refreshing—a salad that actually cools you down.
Light Lunch: Serve over arugula or quinoa for a more filling meal.
Brunch Table Favorite: A colorful and unexpected side that wakes up your palate.
Watermelon Salad (Paleo, Vegan)
Ingredients
For the Salad:
1/2 of a whole watermelon, cubed
1 English cucumber, sliced in half lengthwise, then into 1/2” half-moons
1 small red onion, finely chopped
1/4 cup mint leaves, roughly chopped
1/4 cup basil leaves, roughly chopped
1/2 cup dairy-free feta cheese crumbles (I used Follow Your Heart brand)
Dairy-Free Option:
No dairy-free feta on hand? Swap in 1 ripe avocado, cubed, for that creamy bite.
For the Dressing:
1/4 cup extra virgin olive oil
2 1/2 tablespoons red wine vinegar (or balsamic, if you like a little sweetness)
1 teaspoon pure maple syrup (optional, but highly recommended)
1/4 teaspoon fine sea salt
Instructions
Build the Base:
In a large serving bowl or platter, layer the cubed watermelon, cucumber, red onion, and chopped herbs.
Top It Off:
Sprinkle the dairy-free feta (or avocado) evenly over the top.
Mix the Magic:
In a small jar or bowl, whisk or shake together the olive oil, vinegar, maple syrup (if using), and sea salt until combined.
Dress and Serve:
Pour the dressing over the salad just before serving and give it a gentle toss. Serve immediately, and prepare for compliments!
Pro Tips
Make Ahead: You can prep the ingredients a few hours in advance. Just keep the dressing separate until you’re ready to serve to avoid soggy herbs.
Add Protein: Throw in some chickpeas or grilled chicken or Shrimp to make it a meal.
Make it Fancy: Serve in hollowed-out watermelon bowls for a show-stopping presentation.
Stay Cool & Crave On
This salad is proof that the best dishes don’t need to be complicated. They just need to be fresh, thoughtful, and made with love (and maybe a little feta). Whether you’re headed to a picnic or lounging in the backyard, this Watermelon Salad is your go-to for flavor that beats the heat.
Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
A Summer Salad That Eats Like a Meal (And Smells Like Heaven on the Grill)
You know those summer evenings when the grill is hot, the sun’s dipping just behind the mountains, and everyone’s miraculously in a good mood? This salad was born for nights like that.
It started as a way to use up leftover herbs from my garden and a few chicken tenders from the freezer. But once the honey mustard dressing came into play (hello, bacon magic), it transformed into something extra—the kind of meal that makes you pause after the first bite and say, “Wait, what is this?!”
It's smoky, sweet, tangy, herby, creamy, and crunchy all in one bowl. Perfect for backyard dinners, potlucks, or meal prep if you’re into that sort of responsibility.
Let’s get into it—you’ll want this in your rotation all summer long.
📝 Ingredients
For the Honey Mustard Herb Dressing
This is where the magic starts—don’t skip or skimp.
1/3 cup extra virgin olive oil
3 tablespoons honey
3 tablespoons grainy dijon mustard
Juice of 1 lemon
2 tablespoons white balsamic vinegar (or white wine vinegar)
1/2 cup chopped mixed herbs – rosemary, oregano, basil (fresh is best!)
1 small shallot, grated
2 cloves garlic, grated
Kosher salt, black pepper, and red pepper flakes to taste
For the Salad
It’s hearty, colorful, and bursting with texture.
3/4 pound boneless, skinless chicken tenders
1 bell pepper, quartered
1 pound dry orzo pasta (Jovial Cassava Orzo to keep it Gluten Free)
1 cup cubed sharp cheddar cheese(optional, but worth it)
1/4 cup crumbled blue cheese (optional, but worth it)
2 cups shredded red leaf lettuce
1 cup cherry tomatoes, halved
6 slices cooked bacon, crumbled
1 avocado, sliced
🔥 Instructions
1. Whip up the dressing
In a jar or bowl, whisk together all dressing ingredients until smooth. Taste and adjust seasoning—don’t be afraid of the salt and pepper here. You want bold flavor.
2. Marinate + grill the chicken
Toss the chicken tenders with about 1/3 of the dressing and let them marinate for 10 minutes.
Meanwhile, fire up your grill (or grill pan/skillet) to medium-high. Grill the chicken for 10–12 minutes, flipping halfway, until nicely charred and cooked through. Grill the bell pepper at the same time until it’s soft and blistered. Chop the pepper once cool.
3. Cook the orzo
Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente, then drain. While still warm, toss it with the cheddar, blue cheese (if using), and another 1/3 of the dressing.
4. Assemble the salad
In a large bowl, combine orzo mixture with grilled chicken, bell pepper, lettuce, tomatoes, and crumbled bacon. Give it all a good toss, then gently fold in the sliced avocado. Finish with a drizzle of the remaining dressing and a sprinkle of flaky salt and cracked black pepper.
5. Serve it up
This salad is just as amazing warm as it is cold—great for lunch the next day if there are leftovers.
💡 Tips & Tricks
Herb Flexibility: No fresh basil? Sub in parsley or even dill. Use what’s in your fridge or garden.
Orzo Swap: Can’t do orzo? Sub with gluten-free pasta, quinoa, or even cauliflower rice.
Make Ahead: Marinate the chicken and mix the dressing the day before for quicker assembly.
Don’t skip the bacon: It adds that crispy, salty bite that takes this salad from good to craveable.
Meal Prep Hack: Store the lettuce and avocado separately if you plan to keep leftovers for a few days.
Final Bite
This isn’t your average “chicken salad.” It’s got grill marks, bold flavors, and picnic-table personality. If your summer needs a new signature dish—this is it.
Let me know if you try it, and tag us in your photos! We love seeing what you’re cooking. ☀️🥗🔥
Why Breakfast for Dinner is the Best—and These Paleo Pancakes Prove It
Let’s be honest: breakfast has never been just for the mornings.
There’s something magical about breakfast foods that transcends time. Fluffy pancakes after a long day? Yes, please. A cozy weekend brunch on a Tuesday night? Absolutely. Whether it’s first thing in the morning with the sun coming up or last thing at night when the kids are finally asleep—breakfast always hits the spot.
And these Best Paleo Pancakes? They’re the perfect excuse to break out the skillet any time of day.
I created this recipe for those moments when you want something warm, comforting, and satisfying—but still simple, clean, and quick to whip up. No gluten, no dairy, no refined sugar. Just wholesome ingredients, a few minutes of prep, and a stack of golden, fluffy perfection.
What Makes These Pancakes So Good?
These pancakes are:
Light and fluffy thanks to a blend of almond, tapioca, and coconut flour.
Naturally sweetened with a touch of honey or maple syrup.
Easy to make (seriously—you’ll be done in under 15 minutes).
Perfect for kids and adults alike.
Totally freezable, so you can meal prep and enjoy them all week long!
My secret weapon? A splash of vinegar! It might sound odd, but it’s the trick to making these pancakes extra fluffy. I use white wine vinegar, but apple cider vinegar or even lemon juice works in a pinch.
Pro tip: I’m low-key obsessed with my pancake pen. It makes perfectly round pancakes every time, which is especially great if you’re cooking for little ones who will notice if one is “weird looking.” 😆
Paleo Pancake Recipe
Dry Ingredients:
½ cup almond flour (super-fine from blanched almonds is best!)
⅓ cup tapioca flour
¼ cup coconut flour
½ tsp baking soda
¼ tsp salt
Wet Ingredients:
4 large eggs
¼ cup almond milk
1 tbsp honey or maple syrup
1 tsp white wine vinegar (or any vinegar)
1 tsp vanilla extract
Ghee, butter, or coconut oil for the skillet
Instructions:
Whisk all dry ingredients together in a bowl.
In another bowl, whisk the wet ingredients.
Combine the wet with the dry and mix until smooth.
Heat your skillet on medium-high and coat with your choice of fat.
Spoon batter into small rounds—about 3–4 inches wide is ideal. Cook 2–3 minutes on the first side, flip, then another 1–2 minutes on the other.
Serve warm with your favorite toppings: bananas, berries, nut butter, or classic maple syrup.
Make Them Ahead!
This recipe easily doubles—and trust me, you’ll want leftovers. Just pop the extras in the freezer, then reheat in the toaster or microwave whenever the pancake craving strikes (a.k.a. always).
Whether it’s Saturday morning or Wednesday night, breakfast will always be my favorite meal—and with these paleo pancakes, it’s easier than ever to enjoy it whenever you want.
Happy flipping! 🥞✨
Why Soup in Summer? Because This Paleo Sausage Veggie Soup Is What Your Garden Dreams About 🌿🍲
I know what you’re thinking—soup in the summer? Isn’t that what fall is for? But hear me out: there’s something magical about a big pot of soup simmering on the stove while the summer sun beams through the kitchen window. When the veggies are fresh from the garden or farmers market, the flavors hit different. And when it’s loaded with protein, color, and comforting goodness without being heavy, it just works.
Enter: Paleo Whole30 Sausage Summer Vegetable Soup—aka your new warm-weather go-to. It’s hearty without being hot-flash-inducing, light without being boring, and packed with all the best summer produce. Plus, it’s gluten-free, dairy-free, low FODMAP, and customizable depending on what’s in your fridge. This is meal prep gold and tastes even better the next day (or out of the freezer).
Let’s start with the star of the show: the homemade Italian sausage.
🌟 Paleo Whole30 Homemade Italian Sausage
This sausage is juicy, perfectly seasoned, and free from any funky fillers. You can make it as patties or keep it ground—either way, it’s flavor-packed and super easy.
Ingredients:
2 pounds ground pork
2 tablespoons garlic oil*
1 ½ tablespoons Italian seasoning (check for no onion or garlic)
1 tablespoon dried parsley
1 teaspoon red pepper flakes
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon fennel seed
Instructions – For Ground Sausage (what you’ll use in the soup):
In a large skillet, heat garlic oil over medium heat.
Add pork and cook until mostly browned, about 5–7 minutes. Drain excess fat if needed (a little is fine!).
Stir in Italian seasoning, parsley, red pepper flakes, paprika, salt, pepper, and fennel seed. Cook for another 2–3 minutes until well combined.
Remove from heat and set aside for the soup.
*Note: If you're not following low FODMAP, you can sub 1 tsp garlic powder instead of garlic oil.
🍅 Paleo Whole30 Sausage Summer Vegetable Soup
Fresh, colorful, and easy to throw together—this soup is like summer in a bowl.
Ingredients:
2 pounds ground Italian sausage (from recipe above)
6 medium tomatoes, chopped
1 pound carrots, diced
2–3 cups chopped bell peppers (avoid green for a sweeter flavor)
1 bunch green onions, chopped
6–7 cups water
1 teaspoon salt (plus more to taste)
2 scoops bone broth powder (optional, but boosts the nutrients)
5 medium zucchini, chopped
Fresh basil, chopped (for garnish)
Instructions:
In a large saucepan or soup pot, add your cooked Italian sausage and place over medium heat.
Stir in tomatoes, carrots, bell peppers, green onion, water, salt, and bone broth powder.
Raise heat to medium-high and bring to a boil.
Once boiling, reduce to medium-low, cover, and cook for 20 minutes, stirring occasionally.
Add in zucchini, remove the lid, and cook for 10 more minutes.
Taste and adjust salt if needed. Serve hot with plenty of fresh basil on top.
Bonus: This soup freezes beautifully—so make a big batch and stash some away for a no-stress dinner on a busy day.
Wrap-Up:
Who says soup is just for sweater weather? With summer produce in full swing and a light, flavorful broth, this Paleo Whole30 Sausage Summer Vegetable Soup proves that soup season is year-round. Whether you're meal prepping, feeding a crowd, or just trying to use up what’s in the crisper drawer, this one’s a winner.
Salmon BLT Salad with Chive Ranch — A Summer Staple That Never Disappoints
If there's one meal that screams summer around our house, it's this Salmon BLT Salad with Chive Ranch Dressing. It's bright, fresh, satisfying, and comes together without heating up the whole kitchen — a very real win here in Arizona, where turning on the oven in July feels like playing with fire. Literally.
This salad came to life on one of those “we should grill tonight” evenings when we had salmon thawed, a few stray avocados begging to be used, and some bacon crisped up from breakfast. I threw everything over greens, tossed together a quick ranch with chives from the garden (they somehow survive the Phoenix heat!), and it became an instant family favorite.
It’s become our go-to meal for backyard dinners, quick lunches, or anytime we want to feel fancy without the fuss. Plus, it’s paleo, Whole30, and keto-friendly — but you’d never know it from the flavor.
Here’s how to make it:
🥗 Salmon BLT Salad with Chive Ranch Dressing
Serves: 6
Perfect for: Summer grilling, backyard dinners, or when you want something light but filling.
Chive Ranch Dressing
1/4 cup plain unsweetened almond milk
1/2 cup paleo mayo (store-bought or homemade)
1 tbsp lemon juice
1 tsp fresh minced dill (or 1/4 tsp dried)
1 garlic clove, minced
2 tbsp chopped fresh chives
Sea salt & black pepper, to taste
To make:
Whisk the almond milk, mayo, lemon juice, and dill until smooth. Stir in the garlic and chives, then season with salt and pepper. Chill while you prep the rest — it gets even better as it sits!
Perfectly Seasoned Salmon
1 lb salmon fillets (3–4 pieces, skin on or off)
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp smoked paprika
3/4 tsp sea salt
1/8 tsp black pepper
1 tbsp bacon fat, avocado oil, or ghee (for cooking)
To cook:
Pat the salmon dry. Mix your spices and rub generously all over the fillets.
Grilling? Brush the fish with oil and place flesh-side down on a hot grill for about 3 minutes. Flip and cook another 3–4 minutes, skin-side down, until flaky and cooked through.
Pan-frying? Heat oil in a skillet over medium-high. Place salmon skin-side down and cook about 3 minutes per side, adjusting for thickness. Set aside.
The Salad Base
6 cups mixed greens (romaine, arugula, spinach — whatever you love)
1 cup cherry tomatoes, halved
6 slices bacon, cooked until crispy and crumbled
1 ripe avocado, sliced
1 small red onion, thinly sliced
To assemble:
Layer your greens on a big platter or individual bowls. Add tomatoes, bacon, avocado, and red onion. Gently place the salmon on top and drizzle generously with that chive ranch. Sprinkle extra chives if you’re feeling fancy.
Why We Love It
This salad is everything I want in a summer dinner — it’s light but filling, crisp and creamy, smoky and herby all at once. It tastes indulgent but keeps things clean and nutrient-packed. And bonus: it's just as good the next day (if you manage to have leftovers).
Next time the sun dips just enough to fire up the grill, give this a try. It might just become your new seasonal staple too.
Let me know if you make it — I’d love to hear how it turns out for you!
A Go-To Dinner for Picky Eaters: Gluten-Free Turkey Meatballs with Simple Marinara 🍝
If you’ve got picky eaters at home (we definitely do!), you know the dinner struggle is real. One day they love something, the next day it’s “gross,” even if it’s the exact same meal. That’s why I always keep a batch of these Gluten-Free Turkey Meatballs on hand—they’re flavorful, moist, and totally kid-approved. Plus, they’re packed with hidden goodness thanks to fresh herbs, protein-rich turkey, and just enough cheesy flavor to win over even the most skeptical little food critics.
And here’s the best part? These freeze beautifully. I make a double batch on the weekend, pop half in the freezer, and boom—stress-free dinners during the week. They’re perfect over gluten-free pasta (like cassava flour noodles), zoodles, or even tucked into a lunchbox with a little marinara for dipping.
🍅 Easy Homemade Marinara Sauce (That Kids Actually Eat)
You can totally use your favorite jarred sauce, but if you’ve got 15 minutes, this super easy marinara is a total win. It’s fresh, flavorful, and skips all the added sugar you’ll often find in store-bought versions.
Ingredients:
2 tbsp olive oil
3 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1/2 tsp onion powder
Salt to taste
Optional: pinch of coconut sugar or a shredded carrot for natural sweetness
Instructions:
Heat the olive oil in a saucepan over medium heat.
Add garlic and sauté until fragrant (about 1 minute—don’t let it burn!).
Pour in crushed tomatoes and stir in oregano, onion powder, and a pinch of salt.
Let it simmer for 10–15 minutes, stirring occasionally.
If your kids prefer a smoother texture, blend it up with an immersion blender.
Boom. Fresh, tasty sauce with zero weird stuff.
🦃 Gluten-Free Turkey Meatballs (Kid-Approved!)
Ingredients:
1 lb ground turkey
1/3 cup gluten-free breadcrumbs
1/4 cup grated Parmesan (or dairy-free alternative)
1 egg
2 garlic cloves, minced
1/4 small onion, finely diced
2 tbsp olive oil
2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
Salt and pepper to taste
Instructions:
Sauté garlic and onion in olive oil until soft and fragrant. Let cool slightly.
In a bowl, combine ground turkey, breadcrumbs, Parmesan, herbs, egg, sautéed garlic/onion, salt, and pepper. Mix just until combined.
Form into 1.5-inch balls.
In a skillet over medium heat, add a splash of oil and cook meatballs for 10–12 minutes, turning until browned and cooked through (165°F internal temp).
OR: Bake at 400°F for 15–20 minutes.
🍽 How to Serve (and Actually Get Kids to Eat It)
We love these meatballs over cassava pasta with a big spoonful of that marinara. For extra veggies, I’ll sneak in some grated zucchini or spinach into the sauce while it simmers—bonus points if the kids don’t notice 😏.
Other ideas:
Slice and serve them in a gluten-free sub roll with marinara.
Toss over zucchini noodles if your kids are into the spiralized veggie trend.
Add to lunchboxes with toothpicks and a dipping cup of marinara—so fun!
So if you’re looking for an easy win with your crew this week, give these meatballs a go. They’re quick, freezer-friendly, and best of all? No dinner complaints (well…fewer anyway 😉).
Let me know if you try it—and if you manage to sneak in any veggies without getting caught, we need to hear about it.
The Ultimate Summer Salad: Steak Cobb with Creamy Avocado Dressing
As the days get longer and the sun starts showing off a little more, I find myself craving something cool, fresh, and still super satisfying. You know what I’m talking about—when it’s way too hot to turn on the oven, but you still want to eat something hearty that doesn’t feel like you’re settling. That’s where this Steak Cobb Salad with Creamy Avocado Dressing comes in.
I’ve always had a soft spot for a good salad once summer hits full swing. Maybe it’s the crunch of fresh greens or the way a cold forkful of avocado and tomato just hits different when the temps are climbing. But what really seals the deal for me? A salad that eats like a meal. This one checks every box: smoky bacon, juicy steak, creamy avocado, and the most addicting avocado-cilantro-lime dressing that also happens to be dairy-free. It’s a salad that knows how to do summer right.
Whether you're grilling on the weekend or just trying to beat the heat with something wholesome and easy, this salad is ready to be your go-to. It’s Whole30, keto, and paleo-friendly, but honestly, even if none of those labels matter to you, you’ll still be hooked by the first bite.
Let’s get into it!
🥗 Steak Cobb Salad with Creamy Avocado Dressing
{Whole30, Keto, Paleo, Dairy-Free}
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 26 minutes
Servings: 6
Ingredients
For the Salad:
1.25 lbs flank steak or strip steak
Sea salt and cracked black pepper
1 tablespoon avocado or olive oil
8 slices nitrate-free bacon (sugar-free for Whole30)
4 large eggs, hardboiled and peeled
8 cups romaine lettuce, roughly chopped (or greens of choice)
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 large avocado, thinly sliced
Optional: Blue cheese crumbles (omit for Whole30 or dairy-free)
For the Creamy Avocado Dressing:
1 medium ripe avocado
1/3 cup Kite Hill almond milk Greek yogurt or sour cream
1/4 cup + 2 tbsp plain almond milk or water
1/3 cup fresh cilantro leaves
1 tsp garlic powder
1/2 tsp sea salt (or more, to taste)
2 tbsp fresh lime juice
Instructions
Prep Ahead:
Cook the bacon until crispy and crumble it once cooled. Hardboil and peel your eggs. (See tips below for methods!)Cook the Steak:
Season steak on both sides with sea salt and cracked black pepper.
Heat a cast iron skillet or grill over medium-high heat and drizzle in oil.
Once hot and slightly smoking, sear the steak for about 3–4 minutes per side, depending on thickness and desired doneness. Use a meat thermometer if needed:130–135°F for medium-rare
135–145°F for medium
Remove from heat, cover with foil, and let rest for 10 minutes.
Assemble the Salad:
In a large bowl or platter, layer your chopped greens, tomatoes, red onion, eggs, bacon, and avocado.
Slice your rested steak and lay it over the top. Add blue cheese crumbles if using.Make the Dressing:
Blend all dressing ingredients in a high-speed blender until smooth and creamy. Adjust salt or lime to taste.Serve:
Drizzle dressing over salad or serve it on the side. Dig in and enjoy!
Notes & Tips
Oven Bacon Tip: Lay bacon on a parchment-lined baking sheet and bake at 400°F for 16–20 minutes until crispy, and you can fold in half to fit more on a baking sheet. Drain on paper towels.
Perfect Hardboiled Eggs: Place eggs in a pot, cover with cold water. Bring to a boil, turn off the heat, cover, and let sit for 16–18 minutes. Transfer to an ice bath to cool, then peel.
This salad is basically summer in a bowl. It’s bold, fresh, filling, and feels like a treat—even though it’s totally good for you. Try it out for your next weeknight dinner, summer BBQ, or meal prep session. I promise you’ll be coming back for seconds (and maybe even licking the spoon after that dressing).
Let me know how it turns out, and tag me if you make it—I'd love to see your version!
Creamy Dairy-Free Vodka Pasta Sauce (Gluten-Free & Vegan!)
Let me take you back to the early days of me and Brittni dating…
I knew I was in deep when I pulled out my ace of spades: homemade pasta and my from-scratch vodka sauce. I’m not saying that meal sealed the deal, but I also know it definitely didn’t hurt. There’s just something special about a dish that’s made with intention—especially when it's rich, comforting, and cooked for someone you’re falling for.
Back then, my original vodka sauce had all the usual suspects—cream, butter, and cheese—but times (and diets) have changed. These days, we eat dairy-free and gluten-free, but that doesn’t mean we’re sacrificing flavor or that signature creamy decadence. This updated version of my OG vodka sauce keeps everything we loved about the original—smooth, velvety texture and bold, balanced flavor—without the dairy.
And the best part? It’s made with simple ingredients, comes together in under 30 minutes, and is just as swoon-worthy as the first time I made it.
CREAMY DAIRY-FREE VODKA SAUCE (GLUTEN-FREE & VEGAN)
This vegan vodka pasta sauce uses soaked cashews to create a luxurious, creamy texture—no heavy cream required. Tossed with your favorite gluten-free pasta, it’s a weeknight dinner that feels like date night.
Ingredients:
1/2 cup raw cashews
Just boiled water (for soaking)
3 tbsp olive oil
1 small onion, finely diced
4 cloves garlic, chopped
1 tsp sea salt
1/2 cup vodka
1 (14.5 oz) can diced tomatoes
1/4 cup tomato paste
Pinch of chili flakes (optional)
1 tsp garlic powder
1 tsp onion powder
2 tsp lemon juice
1 ½ tsp salt
2 tbsp nutritional yeast
12 oz gluten-free pasta
1 1/2 cups reserved pasta water
Salt, to taste
Fresh basil, for serving
Chili flakes, for serving
Instructions:
Soak the cashews
Add the raw cashews to a heatproof bowl and cover with just-boiled water. Let them soak while you prepare the sauce.Sauté the aromatics
Heat the olive oil over medium heat. Add the onion and garlic, and cook until the onions are soft and translucent—about 5–6 minutes.Simmer the sauce
Add vodka, diced tomatoes, tomato paste, chili flakes (if using), garlic powder, and onion powder. Bring to a simmer and cook for 10–12 minutes, until the alcohol has evaporated and the sauce has thickened.Cook the pasta
While the sauce simmers, cook your gluten-free pasta according to package instructions. Be sure to reserve 1 1/2 cups of the pasta water before draining.Blend the sauce
Drain the cashews and add them to a high-speed blender along with the tomato mixture, nutritional yeast, lemon juice, salt, and 3/4 cup of the reserved pasta water. Blend on high until smooth and creamy.Finish the dish
Pour the blended sauce back into the skillet and add the cooked pasta. Toss gently over low heat until the pasta is well-coated. Add more reserved pasta water if needed to loosen the sauce. Taste and adjust salt as needed.Serve
Top with fresh basil, a sprinkle of chili flakes, and enjoy!
Pro Tip:
If your sauce thickens up too much as it sits, just add a splash of water or nut milk to loosen it and re-season with salt.
This one’s for the romantics, the dairy-free dreamers, and anyone who wants to keep pasta night creamy and crave-worthy without the cream. Whether you’re cooking for someone special or just treating yourself—you’re gonna love this one.
The Ultimate Comfort Meal: Easy Chicken Coconut Curry
Spring may be in full swing, but let’s be honest—there’s never a bad time for a warm, comforting meal. Whether you’ve had a long day of chasing the kids, juggling work, or just need something simple yet satisfying, this Easy Chicken Coconut Curry is here to save the day. The best part? It’s a one-pot wonder that comes together in just 30 minutes!
Why You’ll Love This Recipe
Quick & Easy – Ready in half an hour, making it perfect for busy weeknights.
Dairy-Free & Paleo-Friendly – Made with creamy coconut milk for a rich and flavorful sauce.
Customizable Heat – Want it mild? Keep it as is. Craving some spice? Add extra cayenne!
Meal Prep Friendly – Tastes even better the next day, making it great for leftovers.
Ingredients (Serves 6)
1/2 cup cashews
2 tbsp coconut oil or ghee
1/2 onion, diced
3 tbsp curry powder
4 cloves garlic, minced
1/2 inch ginger, grated
1/2 tsp sea salt
1/2 tsp paprika
1/2 tsp ground black pepper
Optional: 1/8 tsp cayenne (or more, to taste)
14.5 oz can crushed tomatoes
1 cup full-fat coconut milk
3 cups diced cooked chicken
1 tbsp fish sauce
Juice from 1/2 lime
Cilantro, basil, or green onions for garnish
How to Cook the Chicken
If you don’t already have cooked chicken on hand, here’s a simple method to prepare it:
Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium-high heat.
Add 3 boneless, skinless chicken breasts (or thighs for extra juiciness) and season with a pinch of salt and pepper.
Cook for about 6-7 minutes per side, or until fully cooked through (internal temperature of 165°F).
Remove from heat, let rest for a few minutes, then dice into bite-sized pieces.
How to Make It
Toast the Cashews – Heat a skillet over medium and toast cashews until fragrant, about 3-4 minutes. Chop and set aside.
Sauté the Aromatics – Heat oil in the skillet, add onions and curry powder, and cook until onions are translucent.
Add Spices – Stir in garlic, ginger, salt, paprika, black pepper, and cayenne (if using). Cook until fragrant.
Simmer the Sauce – Add crushed tomatoes, coconut milk, chicken, and fish sauce. Simmer uncovered for 15 minutes until thickened.
Finish & Serve – Stir in lime juice, garnish with toasted cashews and fresh herbs, and serve warm over rice or cauliflower rice!
Tips & Tricks for the Perfect Curry
🔥 Make it Spicier: Add more cayenne or a diced chili pepper for extra heat. 🥦 Boost the Veggies: Stir in spinach, bell peppers, or zucchini for added nutrition. 🍚 Serving Suggestions: Serve over fluffy jasmine rice or cauliflower rice for a low-carb option. 💡 Meal Prep Win: This curry tastes even better the next day! Store in an airtight container in the fridge for up to 4 days.
This Easy Chicken Coconut Curry is the kind of dish that warms your soul without taking up your whole evening. Give it a try and let me know—what’s your favorite way to enjoy a good curry?
Spring, Baseball, and Grilling: The Perfect Combo for Loaded Taco Sweet Potato Sliders
Spring, Baseball, and Grilling: The Perfect Combo for Loaded Taco Sweet Potato Sliders
Spring is finally here, bringing warmer weather, longer days, and, of course, the start of baseball season! There’s nothing quite like the return of America’s favorite pastime—whether you’re watching from the stands, enjoying a backyard game with friends, or cheering from your living room. And what better way to celebrate the season than firing up the grill and making a delicious meal that captures the essence of both spring and baseball?
Grilling and baseball go hand in hand, evoking memories of hot dogs at the ballpark, tailgates before the big game, and backyard cookouts after a game of catch. If you're looking for a fresh and flavorful dish that brings excitement to your plate, these Loaded Taco Sweet Potato Sliders are a home run! They’re packed with bold flavors, paleo and Whole30-friendly, and perfect for sharing with family and friends.
Loaded Taco Sweet Potato Sliders Recipe
These sliders are a delicious twist on the classic burger, using roasted sweet potato "buns" instead of bread. With seasoned beef patties, creamy guacamole, crispy bacon, and a smoky chipotle ranch, they offer the ultimate combination of flavor and texture.
Ingredients
Sliders:
1-2 medium/large sweet potatoes, scrubbed and sliced into 1/2” thick rounds (10 rounds total)
Avocado or olive oil, plus salt for roasting
1 1/4-1 1/2 lbs grass-fed ground beef (85% lean)
2 tsp taco seasoning
1/8-1/4 tsp chipotle powder (adjust for spice preference)
1 fresh jalapeño, minced
2 cloves garlic, minced
1/2 tsp fine-grain sea salt
Guacamole:
2 medium/large ripe avocados
1/4 cup red onion, minced
2 cloves garlic, minced
1 fresh jalapeño pepper, minced
2 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro (plus more for garnish)
Sea salt to taste
3 slices nitrate-free bacon (sugar-free for Whole30), cooked and crumbled
Chipotle Ranch:
1/2 cup paleo mayo (homemade or store-bought)
1/2 tsp chipotle powder
1 tsp fresh lemon or lime juice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tsp dried chives
Optional: salt to taste
Instructions
1. Roast the Sweet Potato “Buns”
Preheat oven to 425°F and line a baking sheet with parchment paper.
Brush both sides of each sweet potato round with oil and arrange on the baking sheet.
Roast for 15 minutes, flip, and roast for another 10-15 minutes until soft and slightly browned.
2. Make the Sliders
In a bowl, combine ground beef, taco seasoning, chipotle powder, minced jalapeño, garlic, and salt.
Form mixture into 10 small patties.
Heat a skillet or grill over medium-high heat and brush with oil.
Cook patties for about 2-3 minutes per side until desired doneness.
Transfer to a plate and cover with foil to keep warm.
3. Prepare the Guacamole and Chipotle Ranch
Mash all guacamole ingredients together in a bowl and mix well.
Whisk all chipotle ranch ingredients together until smooth.
Store both in the refrigerator until ready to use.
4. Assemble the Sliders
Place each sweet potato round on a serving platter.
Top with a burger patty, followed by guacamole and crumbled bacon.
Drizzle with chipotle ranch and garnish with extra cilantro if desired.
Serve immediately and enjoy!
Tips & Tricks for the Perfect Sliders
Choose the Right Sweet Potatoes: Look for firm, evenly shaped sweet potatoes for easy slicing.
Grill for Extra Flavor: If you love that classic smoky taste, grill the patties instead of pan-frying them.
Make Ahead for Convenience: You can prep the guacamole and chipotle ranch in advance to save time.
Customize Your Heat Level: Add more chipotle powder or jalapeños if you like it spicy, or tone it down for a milder taste.
Final Thoughts
As baseball season kicks off and the scent of grilling fills the air, there’s no better way to celebrate than with these Loaded Taco Sweet Potato Sliders. Whether you’re enjoying them at a game-day gathering, a spring picnic, or a casual family dinner, they bring bold flavors and wholesome ingredients to your table. So fire up that grill, gather your loved ones, and enjoy the taste of spring!
What are your favorite spring grilling recipes?
Springtime BBQ Bliss: Arizona’s Perfect Broccoli Salad
Spring in Arizona is something special. The desert blooms with bursts of color, the air carries that perfect mix of warmth and breeze, and friends start firing up their grills to celebrate the season. If you’re hosting a backyard BBQ this spring, this Broccoli Crunch Salad is the ideal side dish to add fresh flavor and satisfying crunch to your spread.
Our family has learned that the best BBQ gatherings are the ones that feel effortless — kids laughing in the yard, parents chatting with plates in hand, and a table full of dishes that bring everyone together. This salad fits right in. It’s vibrant, refreshing, and packed with texture — tender broccoli, sweet cranberries, crunchy almonds, and smoky bacon all tossed in a tangy apple cider vinegar dressing. Best of all, it’s easy to prep ahead, which means less stress when you’re entertaining.
Why This Salad Is a BBQ Game-Changer
Living in Arizona, we know spring is the sweet spot for outdoor gatherings — warm enough to enjoy the sunshine, but before the desert heat really cranks up. Dishes like this broccoli salad are perfect because they’re crisp and cool, balancing out those hot-off-the-grill burgers and ribs. Plus, since there’s no lettuce involved, it holds up beautifully at outdoor events without wilting.
The Recipe
Ingredients:
• Kosher salt
• 3 heads broccoli, cut into bite-size pieces
• 2 carrots, shredded
• 1/2 red onion, thinly sliced
• 6 slices cooked bacon, crumbled
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 1/2 cup Avo mayonnaise
• 3 Tbsp. apple cider vinegar
• Freshly ground black pepper
Directions:
1. Bring 4 cups of salted water to a boil in a medium saucepan. While that’s heating, fill a large bowl with ice water.
2. Cook the broccoli for 1-2 minutes until just fork-tender, then transfer it to the ice water to stop the cooking process. This keeps it bright green and crisp. Drain once cooled.
3. In a large bowl, combine the cooled broccoli, shredded carrots, red onion, crumbled bacon, cranberries, and almonds.
4. In a separate bowl, whisk together the mayonnaise and apple cider vinegar. Season with salt and pepper to taste.
5. Pour the dressing over the salad and toss until everything is well coated.
Pro Tips for Hosting with Ease
• Make it ahead: This salad actually gets better after sitting for a few hours, giving the flavors time to mingle.
• Add a touch of sweetness: If you like a hint of sweetness in your dressing, stir in a teaspoon of honey or maple syrup.
• Keep it cool: Since mayo-based dressings are best kept cold, placing the salad bowl over a tray of ice will keep it fresh during your BBQ.
This broccoli salad has become a staple at our springtime gatherings, and I love how it brings color and crunch to the table. Whether you’re hosting friends or just enjoying a relaxed family dinner on the patio, this dish is a surefire hit.
So go ahead — fire up the grill, invite some friends, and let this salad steal the show. After all, Arizona spring is too beautiful not to savor every bite.
Gluten Free Beef and Guinness Stew: A St. Patrick's Day Classic
St. Patrick's Day has always held a special place in my heart. Growing up, our family would gather for a festive dinner, and one year my grandmother surprised us with her unforgettable Beef and Guinness Stew. The rich, comforting aroma filled the house, and from the first bite, I knew this was more than just a meal—it was a tradition in the making.
Fast forward to today, and that iconic Irish stew has become a staple in our home every St. Patrick's Day. It brings back memories of family, laughter, and the warmth of good company. Now, I'm excited to share this classic recipe with you. It’s easy to make, but the magic lies in its slow-cooked richness that only patience can create.
Beef and Guinness Stew Recipe
Ingredients:
2 tbsp olive oil
2.5 lb / 1.25 kg beef chuck, boneless short rib, or any other slow-cooking beef (no bone)
3/4 tsp each salt and black pepper
3 garlic cloves, minced
2 onions, chopped (brown, white, or yellow)
6 oz / 180g bacon, speck, or pancetta, diced
Tapioca slurry to thicken
440ml / 14.9 oz Guinness Beer
4 tbsp tomato paste
3 cups (750 ml) chicken stock/broth (or beef broth)
3 carrots, peeled and cut into 1/2" pieces
2 large celery stalks, cut into 1" pieces
2 bay leaves
3 sprigs thyme (or 1 tsp dried thyme leaves)
Instructions:
Prepare the Beef: Cut the beef into 2" chunks. Pat dry and season with salt and pepper.
Brown the Beef: Heat oil in a heavy-based pot over high heat. Add beef in batches and brown well all over. Remove onto a plate. Repeat with remaining beef.
Cook the Veggies: Lower the heat to medium. If the pot looks dry, add oil. Cook garlic and onion for 3 minutes until soft, then add bacon. Cook until bacon is browned, then stir through carrots and celery.
Build the Sauce:Pour in Guinness, chicken broth/stock, and tomato paste. Mix well to ensure the flour dissolves completely. Add bay leaves and thyme.
Simmer: Return the beef (and its juices) to the pot. The liquid should just cover the contents. Cover, lower heat to a gentle bubble, and cook for 2 hours until the beef is tender. Remove the lid and simmer for another 30-45 minutes until the beef falls apart and the sauce thickens slightly.
Final Touches: Skim off excess fat if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
Serve: This stew is heavenly served with creamy mashed potatoes for the ultimate comfort meal.
Cooking Methods:
Oven: Cover and bake for 2.5 hours at 160°C / 320°F. Remove the lid, then cook for an additional 30-45 minutes to reduce the sauce.
Slow Cooker: Reduce chicken broth by 1 cup. Follow steps up to adding the Guinness and broth, then transfer everything to a slow cooker. Cook on low for 8 hours. If needed, thicken the sauce by simmering with the slow cooker lid off or by reducing it on the stove.
Pressure Cooker: Follow the slow cooker steps but cook on HIGH for 40 minutes.
Pro Tip:
Guinness Beer is the magic ingredient that creates the deep, complex flavors in this stew. If you prefer an alcohol-free version, substitute the Guinness with 2 cups of water, 1 tbsp Worcestershire sauce, and 2 beef bouillon cubes.
Happy St. Patrick’s Day!
Whether you're celebrating with friends, family, or simply embracing the Irish spirit, this Beef and Guinness Stew is sure to bring warmth and joy to your table. Sláinte! (health)
Breaking the Breakfast Rut: AIP & Paleo Butternut Squash Breakfast Hash
Mornings can be tough, but coming up with an exciting, healthy breakfast that fits into an AIP or Paleo lifestyle? That’s a whole other level of challenge! If you’ve ever stared blankly into your fridge at 7 AM, wondering how to make breakfast not feel like a chore, you’re not alone. We’ve all been there—reaching for the same old options, only to realize we need something fresh, flavorful, and easy to prepare.
Enter: Sheet Pan Butternut Squash Breakfast Hash.
This recipe is a game-changer for those mornings when you need a quick, nourishing meal without standing over a stove flipping pancakes or scrambling eggs. It’s egg-free, packed with flavor, and made with wholesome, organic ingredients. Plus, it only requires one pan—because let’s be real, no one wants to start their day with a sink full of dishes.
The Secret to a Satisfying Egg-Free Breakfast
For many of us following AIP or Paleo diets, breakfast can feel limited without eggs. But who says you need eggs to have a hearty, protein-packed meal? This dish combines savory ground pork (or chicken/turkey) with sweet butternut squash and apples, plus a hit of fresh herbs and spices to bring everything together. The result? A perfect balance of flavors that will leave you feeling full and energized.
Why You’ll Love This Recipe
✔ Simple & Quick – Just chop, mix, and bake. No babysitting required!
✔ Meal Prep Friendly – Make a batch ahead of time and reheat for stress-free mornings.
✔ Nutrient-Dense – Packed with vitamins, protein, and healthy fats.
✔ Gluten-Free, Dairy-Free, and AIP-Friendly – Wholesome ingredients, zero compromise.
Butternut Squash Breakfast Hash Recipe
Ingredients:
1 lb ground pork, chicken, or turkey
3 TBSP olive oil, divided
1 medium yellow onion, diced
2 cloves garlic, minced
1.5 tsp sea salt, divided
1/4 tsp ground sage
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes (omit for AIP)
1 small-medium butternut squash, peeled and cut into 1/4-inch cubes (about 3 cups)
1 medium apple, diced (any variety)
3 cups spinach or other leafy green, roughly chopped
Fresh herbs for garnish (optional)
Instructions:
Preheat oven to 425F.
In a large bowl, mix together ground meat, 1 TBSP olive oil, onion, garlic, 1 tsp sea salt, sage, rosemary, thyme, garlic powder, onion powder, and red pepper flakes (if using). Set aside.
In a separate bowl, toss cubed butternut squash, apple, and spinach with remaining 2 TBSP olive oil and 1/2 tsp sea salt.
Spread everything in a single layer across a large parchment-lined sheet pan.
Bake for 20-25 minutes, stirring halfway through to ensure even cooking.
Adjust salt to taste and garnish with fresh herbs if desired.
Tips for the Best Breakfast Hash
Don’t skip stirring halfway through baking! This ensures the butternut squash cooks evenly and prevents any burning.
Make it your own! Swap out spinach for kale or another leafy green.
Meal prep magic: Store leftovers in the fridge for up to 4 days for a grab-and-go breakfast.
Say Goodbye to Breakfast Boredom
With this simple, delicious, and nutrient-packed recipe, breakfast is no longer just an afterthought. Whether you're fueling up for a busy day or just need a comforting, home-cooked meal to start your morning, this Butternut Squash Breakfast Hash is the answer. Give it a try and let me know—what’s your go-to egg-free breakfast? Drop a comment below!
The Perfect One-Pan Garlic-Butter Shrimp with Orzo
here’s something magical about spring evenings—the air is crisp but gentle, carrying just a hint of warmth from the day. It’s the kind of weather that makes you want to linger outside a little longer, soaking in the soft golden light of the setting sun. And what better way to wrap up a perfect spring day than with a dish that’s equally light, comforting, and bursting with fresh flavors?
That’s exactly why this One-Pan Garlic-Butter Shrimp with Orzo has become a staple in our home. It’s the kind of meal that feels elegant enough for a special occasion yet is simple enough to pull together on a busy weeknight. Plus, it’s all made in one pan—meaning less cleanup and more time to enjoy the company of those around the table.
Why You’ll Love This Recipe
One-Pan Wonder – Fewer dishes, more flavor.
Bursting with Bright, Fresh Flavors – A perfect balance of garlic, butter, lemon, and herbs.
Quick & Easy – Ready in just 30 minutes.
Perfect for Spring – Light yet satisfying, this dish pairs beautifully with the season’s fresh ingredients.
What You Need
Ingredients:
1/4 cup unsalted butter, divided or Ghee to keep it Paleo
1/4 cup olive oil, divided
2 medium shallots, finely chopped (about 1/2 cup)
1/2 cup white wine
3 cups vegetable broth
1 1/2 cups uncooked orzo (or gluten-free cassava orzo)
1 1/2 teaspoons kosher salt, divided
6 medium garlic cloves, minced
1 tablespoon grated lemon zest + 2 tablespoons fresh lemon juice (from 2 lemons), plus extra lemon wedges for serving
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh flat-leaf parsley, divided
1 pound large raw shrimp, peeled and deveined
2 tablespoons drained capers, roughly chopped
How to Make It
1. Sauté the Shallots
Heat 2 tablespoons each of butter and olive oil in a large, deep skillet over medium heat. Add the shallots and cook until they soften, about 3 minutes. Pour in the white wine, letting it simmer until it reduces by half, about 2 minutes. Remove from heat.
2. Prepare the Butter Mixture
Spoon 3 tablespoons of the shallot mixture into a bowl. Add the remaining butter and olive oil, whisking to combine. Set aside.
3. Cook the Orzo
Pour the vegetable broth into the shallot mixture in the skillet and bring to a boil. Stir in the orzo and 1 teaspoon of salt. Reduce heat to a simmer, cover, and cook undisturbed for 10 minutes.
4. Marinate the Shrimp
Meanwhile, mix the minced garlic with the remaining ½ teaspoon of salt, then use the flat side of a knife to press it into a paste. Add the garlic paste, lemon juice, red pepper flakes, and 2 tablespoons of parsley to the butter mixture in the bowl. Toss in the shrimp, coating it evenly.
5. Cook the Shrimp
Uncover the skillet and arrange the shrimp in a single layer over the cooked orzo. Spoon the remaining butter mixture over the top. Cover and cook until the shrimp turn opaque, about 4 minutes.
6. Finish & Serve
Remove from heat and sprinkle with capers, lemon zest, and the remaining parsley. Serve immediately with lemon wedges on the side.
Variations to Try
Switch Up the Protein – Swap shrimp for scallops or chicken thighs.
Try a Different Grain – Substitute orzo with quinoa, farro, or even small pasta like ditalini.
Add Veggies – Stir in spinach, cherry tomatoes, or zucchini for extra color and nutrients.
Cheesy Twist – Sprinkle with Parmesan or feta for extra richness.
Add Crunch – Top with toasted pine nuts or crispy bacon for texture.
Storing Leftovers
If you have leftovers (which is rare in our house!), store them in an airtight container for up to three days. Reheat gently on the stovetop with a splash of broth if needed to keep the orzo creamy.
The Perfect Meal for a Spring Evening
Picture yourself enjoying this meal outdoors with a light breeze rustling through the trees, a glass of crisp white wine in hand, and good conversation filling the air. That’s the kind of effortless joy this dish brings—a taste of spring in every bite.
So, the next time you’re looking for a meal that’s easy, flavorful, and made for sharing, give this One-Pan Garlic-Butter Shrimp with Orzo a try. You might just find yourself making it again and again.