Cozy Up with Paleo Chicken Tortillaless Soup 🌶️🥑🍲
When the weather cools down (or honestly, anytime you’re craving comfort in a bowl), there’s nothing quite like a hearty chicken tortilla soup. But what if you want all that flavor without the tortillas or dairy? Enter: Paleo Chicken Tortillaless Soup.
It’s creamy, spicy, full of veggies, and tastes like a warm hug—with a zesty kick. Plus, it’s super simple to throw together in the crockpot or Instant Pot, making it perfect for busy weeknights or lazy weekends. Bonus: it’s gluten-free, dairy-free, Paleo, and Whole30-friendly, so it checks all the boxes! ✅
Why You’ll Love This Soup
Creamy without cream → thanks to full-fat coconut milk.
One-pot wonder → your slow cooker or Instant Pot does most of the work.
Customizable → add more spice with extra jalapeño or cayenne, toss in more veggies, or keep it mild for the kids.
Meal-prep magic → it reheats beautifully for leftovers all week.
Ingredients You’ll Need
Olive oil (for Instant Pot version)
1 yellow onion, finely diced
2 cloves garlic, minced
1 ½ cups chicken or veggie broth
1 large zucchini, diced (optional but sneaky-healthy)
1 green bell pepper, diced
1 jalapeño, diced & seeds removed
2 (10 oz) cans of diced tomatoes with jalapeño & cilantro
1.5 lbs boneless chicken breasts
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 ½ tsp sea salt
Black pepper to taste
1 (14 oz) can full-fat coconut milk
Juice of 1 lime
Optional: handful of fresh cilantro, dash of cayenne for extra heat
How to Make It
Crockpot Method
Place chicken breasts in the crockpot and season with salt.
Add everything else except the coconut milk, lime juice, and cilantro.
Cook on low for 6–8 hours.
Remove chicken, shred with 2 forks, and set aside.
Stir in coconut milk and lime juice. Blend part of the soup with an immersion blender for a creamier texture (optional).
Return shredded chicken, add cilantro (if using), and serve hot.
Instant Pot Method
Set Instant Pot to sauté mode. Heat olive oil, then add onion and garlic. Cook 3–4 minutes.
Add all other ingredients except coconut milk, lime juice, and cilantro. Stir well.
Pressure cook on high for 14 minutes. Let pressure release naturally for 10 minutes, then quick release.
Remove chicken, shred, and set aside.
Stir in coconut milk and lime juice. Blend part of the soup for extra creaminess (optional).
Return chicken, top with cilantro, and serve.
Tips & Toppings
Top with avocado slices, extra lime, or Paleo-friendly tortilla chips for crunch.
Freeze leftovers in individual portions for a quick grab-and-reheat meal.
Want it spicier? Don’t be shy—leave some jalapeño seeds or add cayenne.
Final Spoonful
This Paleo Chicken Tortillaless Soup proves you don’t need cheese or tortillas to enjoy the classic flavors of tortilla soup. It’s nourishing, comforting, and just the right amount of zesty—perfect for family dinners, meal prep, or impressing friends with a “healthy” dish that doesn’t taste like it’s missing anything.
Trust me, once you try it, it’ll become a staple in your kitchen. 🌟
One-Pot Savory Chicken & Fall Produce 🍂
Fall has a way of slowing us down. The air turns crisp, the evenings come quicker, and suddenly the idea of gathering around the table with a hearty, soul-warming meal feels like the best part of the season.
For me, this recipe is pure autumn comfort. Imagine walking in from a pumpkin patch adventure or a long day of raking leaves, and being welcomed by the smell of roasting chicken, sweet apples, earthy squash, and herbs filling the kitchen. This one-pot meal captures that feeling — cozy, rustic, and full of seasonal flavors that taste like fall in every bite.
And the best part? It all comes together in one pot, meaning less cleanup and more time to savor those slow autumn evenings.
📝 Recipe: One-Pot Savory Chicken and Fall Produce
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hour 30 mins
Serves: 8
Ingredients
1 whole bone-in chicken, cut into pieces
Freshly cracked salt & pepper
1 onion, chopped
2 cloves garlic, chopped
½ lb. white mushrooms, sliced
3 slices thick bacon, cut into ¼-inch pieces
3 Tbsp butter
2 large sprigs of rosemary, thyme, and sage (chopped)
2 Tbsp red wine vinegar
½ cup water
3 cups sweet potatoes, cut into 1-inch pieces
3 cups butternut squash, peeled and cut into 1-inch pieces
2 cups apples, cored and cut into 1-inch pieces (peeling optional)
Instructions
Season the chicken:
Mix chopped sage, thyme, rosemary, butter, salt, and pepper. Rub all over the chicken pieces and set aside.Build the base:
Heat a Dutch oven over medium. Add bacon, onions, mushrooms, and garlic. Cook until onions are soft and bacon is crisp. Remove and set aside.Brown the chicken:
Raise heat to medium-high. Sear chicken pieces in batches until golden brown on both sides. Remove and set aside.Deglaze:
Pour off excess fat. Add red wine vinegar and water, scraping the bottom to release all that flavor.Layer it up:
Lower heat. Add the bacon-vegetable mixture back in, then stir in sweet potatoes, squash, and apples. Place chicken on top.Roast:
Cover the Dutch oven and transfer to a 350°F oven. Roast for 45–60 minutes, or until chicken is cooked through and veggies are tender.Serve & enjoy:
Garnish with fresh rosemary and serve warm.
Why You’ll Love It
✔️ Cozy fall flavors in every bite
✔️ One-pot magic = less cleanup
✔️ Perfect for family dinners or make-ahead meal prep
So grab a cozy sweater or for all my Phoenicians dream of cooler weather, light that pumpkin-scented candle, and let this dish be the highlight of your fall table. 🍁
The Lazy Sunday Frittata: Easy, Cozy, and Always a Crowd-Pleaser
There’s something magical about a lazy weekend morning. The sun peeks in just a little too early, the kids are still in pajamas, and somehow the kitchen feels like the coziest room in the house. That’s when the frittata makes its grand entrance.
Think of a frittata as the brunch superhero: it’s got all the comfort of scrambled eggs, the elegance of quiche, and the “use whatever’s in the fridge” flexibility that every busy parent (🙋♂️🙋♀️) needs. Around our house, it’s also the dish that makes everyone gather at the table—even the ones who swear they “aren’t hungry yet.”
This version is packed with crispy bacon, golden potatoes, melty cheese, and fresh spinach, all baked into fluffy eggs. The best part? It looks impressive, but it’s totally weeknight (or weekend) doable.
Ingredients
For the eggs:
4 slices thick-cut bacon (about 8 ounces, optional but highly recommended)
2 small Yukon gold potatoes
2 cloves garlic
1 small bunch fresh thyme (about 2 teaspoons leaves)
4 ounces Gruyère, Fontina, or cheddar cheese, grated (optional, but why not? 😏)
6 to 8 large eggs (use 6 if adding bacon + cheese)
1/4 cup heavy cream
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
For the greens:
2 cups baby spinach (about 2 ounces)
Equipment You’ll Need
10- to 12-inch nonstick oven safe frying pan or cast iron skillet
Spatula
Chef’s knife
Mandoline (optional, for quick slicing)
Whisk + medium or large bowl
Vegetable peeler
Instructions
Prep your ingredients.
Dice the bacon, peel + slice the potatoes, mince the garlic, and pick the thyme leaves. Grate the cheese if using.
Preheat the oven.
Heat your oven to 400°F.
Whisk the eggs.
In a bowl, whisk together the eggs, cream, and 1/2 teaspoon salt until smooth.
Cook the bacon.
Place bacon in a cold skillet, then cook over medium-high until browned and crispy (about 8–10 minutes). Remove to a paper towel–lined plate. Drain all but 2 tablespoons of the fat.
(If skipping bacon, just heat 2 tablespoons oil instead.)
Sauté the potatoes.
Toss the potatoes into the pan with the remaining fat. Season with pepper + the rest of the salt. Cook until tender and lightly golden, 4–6 minutes.
Wilt the greens.
Stir in the garlic, thyme, and spinach. Cook just until spinach wilts (30–60 seconds). Add the bacon back in and stir to combine.
Cheese it up.
Spread the mixture evenly in the pan, then sprinkle the cheese over top. Let it start melting.
Pour in the eggs.
Carefully pour the egg mixture over everything. Tilt the pan so the eggs spread evenly. Cook until the edges begin to set, 1–2 minutes.
Bake.
Transfer skillet to the oven and bake until the eggs are fully set, 8–10 minutes. Check by cutting a small slit in the center—if raw egg runs out, bake another 2 minutes.
For a golden top, broil for 1–2 minutes at the end.
Cool + serve.
Let the frittata rest 5 minutes before slicing into wedges. Serve warm (with coffee, mimosas, or OJ—dealer’s choice).
Why You’ll Love This Recipe
Perfect for cleaning out the fridge (sub veggies, use ham instead of bacon, or swap cheeses).
Works for breakfast, lunch, OR dinner.
Feels fancy enough for guests, easy enough for Tuesday night.
So next time you want something that’s equal parts cozy, flavorful, and family-friendly, let this frittata be your go-to.
👉 Pro tip: Make two. One for now, and one for “future you.” (Future you will thank present you.)
Buffalo Chicken Burgers (Paleo & Whole30)
There are burgers… and then there are burgers that make you forget you’re eating healthy. These Buffalo Chicken Burgers fall squarely into that second category.
Picture this: It’s a weeknight in Phoenix. The kids are hungry, you’re tired, and it’s still too hot outside to even think about cranking up the oven. That’s when this recipe swoops in like the dinnertime hero you didn’t know you needed.
We’re talking juicy, lean chicken boosted with fresh zucchini (yes, hidden veggies for the win 🙌), a kick of buffalo sauce, and all your favorite burger fixings. They’re quick enough for a weeknight, flavorful enough to serve at a weekend BBQ, and totally customizable whether you’re Paleo, Whole30, or just trying to eat a little lighter.
The best part? They’re done in about 30 minutes — which means you can get back to family time, or sneak in a little self-care before the bedtime routine takes over.
Why You’ll Love These Buffalo Chicken Burgers
🥒 Built-in Veggies. The grated zucchini keeps them tender, juicy, and sneaks in extra nutrition.
🔥 Big Flavor, Clean Ingredients. No boring chicken patties here — buffalo sauce brings the perfect kick without processed extras.
🕒 30 Minutes, Start to Finish. Minimal effort, maximum payoff.
🥗 Flexible Serving Options. Wrap them in lettuce for Paleo & Whole30, serve them on buns for the rest of the family.
Buffalo Chicken Burgers Recipe
Total Time: About 30 minutes
Yield: 4 Burgers
Diet: Gluten Free, Paleo & Whole30 Friendly
Ingredients
For the Buffalo Chicken Burgers:
1 lb. ground chicken (93–96% lean recommended)
3/4 cup grated zucchini, excess moisture squeezed out
1 green onion, sliced
2 Tbsp. cilantro
2 Tbsp. buffalo sauce*
1/2 tsp. garlic powder
3/4 tsp. salt
To Serve:
Buns (or lettuce leaves for wraps)
Lettuce
Ranch Dressing
Additional buffalo sauce*
Optional toppings: sliced tomato, red onion, avocado, pickles, cheese, etc.
*For Paleo & Whole30: Use a compliant hot sauce (like Frank’s Red Hot, Tessemae’s, or Noble Made).
Instructions
Squeeze the Zucchini. Place grated zucchini in a clean kitchen towel or paper towel. Wrap and squeeze out excess water.
Mix. In a large bowl, combine ground chicken, zucchini, green onion, cilantro, buffalo sauce, garlic powder, and salt. Mix gently with a fork or your hands until just combined.
Shape. Divide mixture into 4 equal portions and form into patties, slightly larger than your buns (they’ll shrink a bit while cooking).
Cook. Heat 2 Tbsp. olive oil in a skillet over medium heat. Cook burgers 5–7 minutes per side, until cooked through and internal temp reaches 165°F.
Build. Transfer to a plate and assemble with buns or lettuce wraps, lettuce, ranch, extra buffalo sauce, and your favorite toppings.
Serving Ideas
🥬 Lettuce Wraps: Perfect for Paleo & Whole30. Crisp lettuce balances the heat.
🍔 Classic Burgers: Add melty cheese and stack high with toppings.
🥗 Burger Bowls: Serve on a bed of greens with avocado, cucumbers, and an extra drizzle of ranch.
Storage Tips
Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat in a skillet or microwave until warmed through.
This is one of those recipes that makes healthy eating feel indulgent. It’s fast, flavorful, and guaranteed to make your weeknight dinner lineup a whole lot more exciting.
California Dreamin’ in a Bowl: Paleo, Whole30 California Burrito Bowl
There’s something magical about Southern California. Maybe it’s the sunshine, the salty ocean breeze, or the fact that you can surf in the morning and eat world-class tacos by lunch. Right now, my family and I are soaking up the good life in San Diego — the land of flip-flops, endless avocados, and some of the best burritos you’ll ever meet.
But as much as I love a real-deal California Burrito (you know, the kind stuffed with carne asada, guac, salsa, and — yes — French fries), I wanted to make a version that’s every bit as satisfying but made with fresh, whole ingredients. Something you can eat without needing a post-burrito nap.
That’s where this Paleo, Whole30 California Burrito Bowl comes in. It’s got all the essentials: tender, juicy marinated steak, crispy roasted potatoes, creamy guacamole, bright salsa, fresh cilantro, and a little jalapeño heat to keep things exciting. The only thing missing is the tortilla — and honestly, you won’t miss it.
Think of it as SoCal in a bowl: laid-back, colorful, and full of flavor. The kind of meal that tastes just as good after a beach day as it does on a busy weeknight at home.
California Burrito Bowl Recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings
Cuisine: Mexican / California-inspired
Diet: Paleo, Whole30
Ingredients
For the Steak:
1 lb flank steak
½–1 jalapeño, diced (use ½ for milder flavor)
1½ tbsp olive oil
1 tsp minced garlic
Juice of ½ a lime
Salt and pepper, to taste
For the Potatoes:
2 small russet potatoes (or sweet potatoes), cut into wedges
Avocado oil spray
Salt and pepper, to taste
Toppings:
Guacamole
Fresh cilantro
Salsa
Jalapeño slices
Instructions
Marinate the Steak
In a freezer bag, combine jalapeño, olive oil, garlic, lime juice, salt, and pepper. Add steak, seal, and massage the marinade in. Let it marinate 30 minutes to 1 hour.
Roast the Potatoes
Preheat oven to 400°F.
Place potato wedges on a parchment-lined baking sheet, spray with avocado oil, and season with salt and pepper.
Bake 35 minutes, flipping halfway through, until golden and crisp.
Grill the Steak
Preheat outdoor grill to medium-high.
Grill steak 5–6 minutes per side (adjust for preferred doneness).
Rest steak for 5 minutes before cutting into bite-sized pieces.
Assemble the Bowls
Add roasted potatoes as your base.
Top with steak, guacamole, salsa, cilantro, and jalapeño slices.
Enjoy your California getaway… no plane ticket required.
Paleo Hawaiian-Style Chicken Skewers (Whole30 Friendly)
If you’re ready to bring a taste of the islands to your backyard, these Hawaiian-Style Paleo Chicken Skewers are calling your name. Juicy chicken, sweet pineapple, colorful veggies, and a sticky-sweet glaze come together in this easy, grill-ready recipe. They’re gluten-free, dairy-free, soy-free, Paleo, and Whole30-friendly—but you’d never guess it from the bold, crave-worthy flavor.
Whether you’re firing up the BBQ for a summer party, meal prepping for the week, or just craving something fresh and vibrant for dinner, these skewers hit the spot.
Why You’ll Love This Recipe
Big, bold flavor thanks to a coconut aminos-based marinade with garlic, ginger, and sesame oil.
Customizable—swap in your favorite veggies or protein.
Meal prep friendly—make the marinade ahead or freeze the chicken for an easy weeknight dinner later.
Family approved—even picky eaters love the sweet-and-savory combo.
The Ingredients You’ll Need
Here’s what makes these skewers so irresistible:
Chicken – Choose boneless, skinless breasts or thighs (thighs = extra juicy).
Coconut aminos – The soy-free secret to that rich, umami flavor.
Pineapple – Sweet, juicy, and caramelizes beautifully on the grill.
Veggies – Bell peppers and cherry tomatoes for a colorful mix.
Seasonings – Garlic powder, ginger powder, sea salt, and toasted sesame oil.
Arrowroot starch – For thickening the glaze.
Sesame seeds – For that perfect finishing touch.
How to Make Hawaiian-Style Chicken Skewers
Marinate the chicken
Whisk together coconut aminos, rice wine vinegar, sesame oil, garlic powder, ginger powder, and salt. Reserve ¼ cup of this marinade for later. Toss cubed chicken in the rest and refrigerate for at least 1 hour (up to 36 hours).Prep the grill and veggies
Heat your grill or grill pan to medium-high. Chop bell peppers into bite-sized pieces and cube the pineapple.Assemble the skewers
Alternate chicken, peppers, tomatoes, and pineapple on skewers. Discard used marinade.Grill
Grill skewers for 3–5 minutes per side, without moving them too much (hello, gorgeous grill marks).Glaze and finish
Whisk arrowroot starch into the reserved marinade. Brush skewers with this glaze, cook for another minute per side, then sprinkle with sesame seeds.
Tips for Success
Soak bamboo skewers for at least 30 minutes so they don’t burn.
Make ahead – The marinade can be prepped a week in advance, and marinated chicken freezes beautifully.
Switch it up – Try zucchini, red onion, or summer squash in place of peppers.
Serving Ideas
Serve with cauliflower rice for a low-carb plate or jasmine rice for a heartier meal.
Pair with a crisp cucumber salad or light slaw for a refreshing side.
For a fun party spread, make mini skewers as an appetizer.
Paleo Hawaiian-Style Chicken Skewers Recipe
Serves: 4
Prep Time: 30 min | Cook Time: 12 min | Total: 42 min (plus marinating time)
Ingredients
⅔ cup coconut aminos
¼ cup unseasoned rice wine vinegar (or lime juice)
1 tsp fine sea salt
1 tsp toasted sesame oil
½ tsp garlic powder (or 1–2 cloves minced)
½ tsp ginger powder (or 1 tsp fresh grated)
1–1½ lbs chicken breasts or thighs, cubed
Avocado oil, for grilling
1 large green bell pepper
1 medium pineapple, cubed (about 2 cups)
1 pint cherry tomatoes
½ tsp arrowroot starch
½ tsp toasted sesame seeds
Instructions
(Condensed version for blog readers—see full tips above.)
Whisk marinade, reserve ¼ cup, add chicken, and refrigerate 1–36 hours.
Heat grill to medium-high. Prep veggies and pineapple.
Thread chicken, veggies, and pineapple on skewers.
Grill 3–5 min per side.
Mix arrowroot with reserved marinade, brush skewers, grill 1 min per side.
Sprinkle with sesame seeds and serve hot.
Pro Tip: Leftovers keep up to 5 days in the fridge—remove from skewers before storing for easier reheating.
This Ratatouille Is the Ultimate Summer Veggie Party (And You're Invited)
Let me tell you about the time I tried to impress my kids by serving “Ratatouille,” inspired by the Disney movie. I expected eye rolls. I expected suspicious pokes with a fork. Instead? Silence. Then one of them said, “This tastes like summer.” 🫶
If you’ve never made real ratatouille before, let me be the one to tell you: it's not just a pile of mushy vegetables. This version is slow-cooked, savory, jammy, and packed with so much flavor it practically sings in French. And best of all? It’s dairy-free, gluten-free, vegan, and still feels like comfort food.
It’s perfect as a main with grilled sourdough or as a sidekick to roasted meat or fish. And if you’ve got garden veggies piling up? This is the solution.
🌿 Slow-Cooked Ratatouille
🛒 Ingredients:
3 red peppers, quartered and deseeded
1 handful fresh basil (separate the leaves and stalks)
1 large sprig thyme
2 tbsp olive oil (plus extra for frying and finishing)
2 courgettes (zucchini), roughly chopped – multicolored if you can find them
1 aubergine (eggplant), chopped into chunks
1 red onion, roughly chopped
4 garlic cloves, sliced
Pinch of sugar
1 tbsp red wine vinegar
2 x 400g cans cherry tomatoes
1 tbsp extra virgin olive oil
Griddled sourdough, to serve
👩🍳 Method:
1. Char those peppers:
Preheat your grill (broiler) to high. Lay the red pepper quarters skin-side up on a tray and grill until the skins are blistered and black. Toss them in a bowl, cover, and let them steam. Once cool, peel off the skins, cut into strips, and toss them back in their own juices. Tie the basil stalks and thyme together with kitchen string. (You’re building big flavor already.)
2. Brown the veg:
Preheat your oven to 160°C (140°C fan) / 325°F.
Heat 2 tbsp olive oil in a large flameproof casserole or Dutch oven. Fry the courgettes and aubergine in batches until browned and caramelized (about 15 minutes). Don’t rush this—it’s worth it. Set the browned veggies aside.
3. Build the base:
Add a little more oil to the pan and soften the onion for 15 minutes. Stir in the garlic and let it sizzle for a minute. Add a pinch of sugar and let it caramelize. Splash in the vinegar to deglaze the pan (hello flavor!). Stir in your browned veg, roasted pepper strips, and all their juices.
4. Simmer & roast:
Season well with salt and pepper. Pour in the cherry tomatoes and bring to a simmer. Nestle in the tied-up herbs, cover, and transfer the whole pot to the oven. Let it cook for 1 hour covered, then remove the lid and give it another 30 minutes. The result? A rich, jammy medley that smells like a French summer evening.
5. Finish & serve:
Let it cool slightly. Stir in most of the basil leaves and a good glug of extra virgin olive oil. Scatter the rest of the basil on top. Serve warm with grilled sourdough or alongside your favorite protein.
❤️ Why We Love It:
It’s a celebration of seasonal veggies
Naturally vegan, gluten-free, and dairy-free
Makes your kitchen smell like a Provence farmhouse
Even picky eaters tend to come around after one bite
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!