Mediterranean Lemon Garlic Chicken Skillet 🍋🌿
(Gluten-Free • Dairy-Free • Paleo • One-Pan • Fresh & Healthy)
There’s a moment that happens almost every weeknight.
You want something healthy.
You don’t want something boring.
And you definitely don’t want to spend an hour cooking.
You open the fridge, stare for a few seconds, and think:
“Why is eating healthy so complicated?”
That’s exactly why recipes like this exist.
This Mediterranean Lemon Garlic Chicken Skillet is one of those meals that feels light, fresh, and nourishing — but still full of flavor and totally satisfying.
It’s the kind of dinner that makes you feel like you made a great choice… without feeling like you sacrificed taste to do it.
Bright lemon. Garlic. Herbs. Juicy chicken. Simple veggies.
All in one pan. Minimal dishes. Maximum flavor.
And honestly?
It tastes like something you’d order at a restaurant called something like “Harvest & Olive.” 😂
Why This Is a Perfect Healthy Reset Meal
If you’re trying to eat cleaner without going extreme, this recipe checks every box:
High-quality protein to keep you full
Fresh veggies cooked right in
Anti-inflammatory fats from olive oil
Naturally gluten-free & dairy-free
One-pan cooking = less stress, fewer dishes
It’s light enough to feel energizing but hearty enough to actually satisfy you.
🍋 Mediterranean Lemon Garlic Chicken Skillet
⏱ Quick Stats
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
🛒 Ingredients
Lemon Garlic Chicken
1½ lbs boneless, skinless chicken thighs or breasts
2 tbsp olive oil
Zest + juice of 1 large lemon
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme
¾ tsp sea salt
¼ tsp black pepper (optional)
Veggies
1 zucchini, sliced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
2 cups spinach or arugula
Optional Finishes
Fresh parsley
Kalamata olives (optional)
Extra lemon wedges
👩🍳 Easy Step-by-Step Instructions
Step 1: Season the Chicken
In a large bowl, combine:
olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper.
Add the chicken and toss until coated.
✅ Tip: Even 5–10 minutes of marinating makes a big difference.
Step 2: Cook the Chicken
Heat a large skillet over medium heat.
Add the chicken and cook 5–6 minutes per side, until golden brown and cooked through.
Remove chicken from the pan and set aside.
Step 3: Cook the Veggies
In the same skillet, add:
zucchini, red onion, and cherry tomatoes.
Cook for 4–5 minutes, stirring occasionally, until softened and slightly caramelized.
Step 4: Bring Everything Together
Add the chicken back into the skillet.
Stir in spinach or arugula and cook just until wilted (about 1 minute).
Step 5: Finish + Serve
Top with:
fresh parsley
olives (if using)
extra squeeze of lemon
Serve warm and enjoy.
🍽 How to Serve This Chicken
This dish is incredibly versatile. Try it:
Over cauliflower rice for a lighter option
With roasted sweet potatoes for more comfort
On top of mixed greens for a warm salad
With quinoa or rice for a balanced bowl
🔥 Meal Prep Tips
If you want to make healthy eating easier this week:
✅ Cook the chicken ahead
✅ Store veggies separately
✅ Reheat and assemble in minutes
It keeps well for 3–4 days, making it perfect for lunches or quick dinners.
💛 Final Thoughts
Healthy eating doesn’t have to be complicated, restrictive, or bland.
Sometimes it’s just about finding a few simple recipes that make you feel good and fit into real life.
This Mediterranean Lemon Garlic Chicken Skillet is one of those meals — fresh, flavorful, and easy enough to make again and again.
And if you’re anything like me, you’ll be squeezing extra lemon on everything by the end 😄🍋
Sweet Potato Turkey Skillet 🔥🍠
(Gluten-Free • Dairy-Free • Paleo • One Pan • High Protein)
There’s a certain kind of energy that shows up this time of year…
You’re motivated. You’re ready. You’ve got the “this is my year” vibe going. 💪
And then suddenly it’s 5:30pm, everyone’s hungry, the kitchen is a mess from earlier, and you’re staring into the fridge like it’s going to give you a dinner plan.
That’s why I love recipes like this one.
Because if you’re trying to eat healthier in the new year, the goal isn’t to cook fancy meals every night…
It’s to have a few go-to recipes that are:
✅ quick
✅ filling
✅ clean
✅ and actually taste like something you’d want to eat again tomorrow
This Sweet Potato Turkey Skillet is one of those meals.
It’s warm, comforting, loaded with flavor, and the best part?
It’s all made in one pan.
Less dishes. More wins. 😄
Why You’ll Love This Sweet Potato Turkey Skillet
This recipe is a perfect “healthy reset” meal because it checks every box:
High protein from ground turkey
Healthy carbs + fiber from sweet potatoes
Veggies mixed right in (so you don’t have to “remember” a side dish)
Easy to meal prep for lunches
One pan = minimal cleanup
And it’s super flexible. You can make it mild for the kids or spice it up for the adults.
🔥 Sweet Potato Turkey Skillet (GF • DF • Paleo)
⏱ Quick Stats
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
🛒 Ingredients
1 lb ground turkey
2 medium sweet potatoes, peeled + diced small
1 bell pepper, diced
½ yellow onion, diced
2 cloves garlic, minced
2 tbsp avocado oil (divided)
1 tsp paprika
1 tsp cumin
½ tsp oregano
¾ tsp sea salt (to taste)
¼ tsp black pepper (optional)
2 cups spinach (or kale)
2 tbsp coconut aminos (optional but adds depth)
Juice of ½ lime (or lemon)
Optional Toppings (but highly recommended)
Avocado slices
Fresh cilantro
Green onion
Hot sauce (GF)
👩🍳 Easy Step-by-Step Instructions
Step 1: Cook the Sweet Potatoes
Heat 1 tbsp avocado oil in a large skillet over medium heat.
Add the diced sweet potatoes and a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until tender and lightly browned.
✅ Quick Tip: If your sweet potatoes are taking a while, add a splash of water and cover the skillet for 2–3 minutes to steam them faster.
Step 2: Brown the Turkey
Push the sweet potatoes to one side of the skillet.
Add the remaining 1 tbsp avocado oil, then add the ground turkey. Cook for 5–6 minutes, breaking it up as it browns.
Step 3: Add Veggies + Seasoning
Add the diced onion, bell pepper, and garlic.
Sprinkle in:
paprika, cumin, oregano, salt, and pepper.
Cook for 4–5 minutes, stirring everything together, until the veggies soften and everything smells incredible.
Step 4: Stir in Greens + Finish Fresh
Add the spinach and stir until it wilts (about 1 minute).
Then add:
coconut aminos (optional)
lime juice
Mix well, taste, and adjust salt if needed.
That squeeze of lime at the end is what makes the whole skillet feel fresh and bright instead of heavy.
Step 5: Serve + Top It Off
Scoop into bowls and top with whatever makes you happiest:
🥑 avocado
🌿 cilantro
🧅 green onion
🔥 hot sauce
This meal is honestly amazing on its own… but toppings take it to the next level.
🔥 Meal Prep Tips (The Real Secret Weapon)
If you want to make healthy eating easier this week, this is the move:
✅ Cook a batch on Sunday or Monday
✅ Portion into containers
✅ Add avocado fresh when serving
It reheats great and holds up for 3–4 days in the fridge.
A Healthy Year Doesn’t Need to Be Complicated 💛
If you’re trying to feel better, eat cleaner, and stay consistent this year, don’t overthink it.
You don’t need a perfect plan.
You need a few meals that make healthy eating feel simple.
And this Sweet Potato Turkey Skillet is one of those meals that will keep you on track without making you feel like you’re missing out.
If you make it, let me know what toppings you used — I’m always looking for new combos 😄
Coconut Lime Chicken Meatballs + Rainbow Veggie Bowls 🥥🍋
(Gluten-Free • Dairy-Free • Paleo • Meal Prep Friendly)
There’s something about the start of a new year that makes everyone want to “do better.”
Eat cleaner. Move more. Get organized. Drink the water. Stop snacking at 9pm like it’s a sport. 😅
And I’m all for fresh starts…
But I’ve learned something the hard way over the years:
the healthiest routine is the one you can actually stick to.
Not the one that requires 2 hours of cooking, a sink full of dishes, and a grocery list that looks like you’re opening a restaurant.
Because real life still happens in January.
Kids still need things. Work is still busy. You’re still tired. And dinner still shows up every single night like:
“Hey 👋 what’s the plan?”
That’s why I’m obsessed with meals like this one.
These Coconut Lime Chicken Meatballs are one of those recipes that feel fresh and healthy… but still taste like something you’d order from a place that charges $18 for a bowl and calls it “vibrant.” 😂
They’re juicy, flavorful, and loaded with bright citrus and garlic. Then you build the bowl with crunchy veggies, creamy avocado, and a quick coconut lime drizzle that pulls everything together.
It’s simple. It’s satisfying. And it’s the kind of meal that makes you feel like:
“Okay… I can actually do this healthy thing.”
Why You’ll Love These Bowls
✔️ Gluten-free & dairy-free
✔️ High protein + fiber = keeps you full longer
✔️ Fresh, bright flavor (not bland diet food)
✔️ Perfect for meal prep lunches
✔️ Family-friendly + customizable
🥥 Coconut Lime Chicken Meatballs + Rainbow Veggie Bowls
⏱ Quick Stats
Prep Time: 15 minutes
Cook Time: 20 minutes
Total: 35 minutes
Serves: 4
🛒 Ingredients
For the Chicken Meatballs
1½ lbs ground chicken
½ cup shredded unsweetened coconut (or ¼ cup coconut flour)
2 cloves garlic, minced
1 tsp fresh ginger (or ½ tsp ground ginger)
Zest of 1 lime
2 tbsp lime juice
2 tbsp coconut aminos
1 tsp sea salt
½ tsp paprika
2 tbsp chopped cilantro (optional but so good)
1 tbsp avocado oil (for cooking)
For the Bowl
2 cups shredded cabbage or coleslaw mix
1 cup shredded carrots
1 cup cucumber, sliced
1 avocado, sliced
2 cups cauliflower rice or jasmine rice
Optional toppings: green onion + sesame seeds + extra lime
For the Creamy Coconut Lime Drizzle (DF)
½ cup coconut milk (full fat works best)
1 tbsp lime juice
1 tbsp coconut aminos
1 tsp honey (optional)
Pinch of salt
👩🍳 Easy Step-by-Step Instructions
Step 1: Make the Meatball Mixture
In a large bowl, add:
ground chicken, shredded coconut, garlic, ginger, lime zest, lime juice, coconut aminos, salt, paprika, and cilantro.
Mix gently until combined.
✅ Tip: Don’t overmix—overmixing can make meatballs dense. We want them juicy!
Step 2: Roll the Meatballs
Use your hands or a scoop to form 12–16 meatballs, about golf-ball sized.
Place them on a plate while you heat your pan.
Step 3: Cook the Meatballs (2 options)
Option A: Skillet (best flavor)
Heat 1 tbsp avocado oil in a skillet over medium heat.
Add meatballs and cook 8–10 minutes, turning every couple minutes so they brown on all sides.
Cook until the center reaches 165°F.
Option B: Oven (easy + hands-off)
Preheat oven to 400°F.
Place meatballs on a lined baking sheet and bake 15–18 minutes, until cooked through.
Step 4: Mix the Sauce
In a small bowl or jar, whisk together:
coconut milk, lime juice, coconut aminos, honey (optional), and salt.
Taste and adjust:
More lime = brighter
More coconut aminos = more savory
Honey = balances the tang
Step 5: Build Your Bowls
Start with your base:
cauliflower rice
jasmine rice
or greens
Then add:
cabbage
carrots
cucumber
avocado
meatballs
Finish with:
✨ coconut lime drizzle + sesame seeds + green onion + squeeze of lime
🔥 Meal Prep Tips (Because This is the Real Win)
If you want to make this a “healthy week” without thinking too hard:
✅ Cook meatballs ahead
✅ Chop veggies and store in containers
✅ Make sauce and keep it in a jar
Then you can throw together a bowl in 2 minutes and feel like you have your life together 😄
Final Thoughts 💛
If your goal this year is to eat healthier in a way that feels realistic, doable, and enjoyable… this is a perfect place to start.
Because a healthy year isn’t built on restriction.
It’s built on meals that make you feel good enough to keep going.
If you make these bowls, let me know — I’d love to hear what you paired them with! 🙌
🥗✨ Clean Start Lemon Herb Chicken Bowls
January has a way of making us feel like we need to flip our entire lives upside down overnight.
New routines. New rules. New restrictions.
But here’s the truth: lasting health doesn’t come from extremes — it comes from meals that make you feel good and fit into real life. That’s exactly why these Lemon Herb Chicken Bowls have become a go-to in our kitchen when we’re easing back into a healthier rhythm.
They’re light but satisfying, packed with protein and veggies, naturally gluten-free and dairy-free, and simple enough to make on a busy weeknight — or prep ahead for the week so future-you is already winning.
Why This Is a “Reset” Meal That Actually Works
This isn’t a “diet” recipe. It’s a feel-good, fuel-your-body kind of meal:
✔️ High-quality protein to keep you full and energized
✔️ Healthy fats for balance and satisfaction
✔️ Fiber-rich veggies to support digestion
✔️ No refined sugar, gluten, or dairy
✔️ Flexible enough for the whole family
It’s the kind of meal you can enjoy consistently — and consistency is where real results come from.
Lemon Herb Chicken Bowls (GF • DF • Paleo-Friendly)
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: ~35 minutes
Serves: 4
Ingredients
Lemon Herb Chicken
1½ lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil or avocado oil
Zest + juice of 1 large lemon
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp sea salt
¼ tsp black pepper (omit for AIP)
Roasted Vegetables
2 cups broccoli florets
1 cup zucchini, sliced
1 cup carrots, sliced
1 tbsp olive oil
Sea salt to taste
Base Options (choose one)
Cauliflower rice (light + low-carb)
Quinoa (great for sustained energy)
Mixed greens for a lighter bowl
Optional Toppings
Fresh parsley or cilantro
Sliced avocado
Extra lemon wedges
Easy Step-by-Step Instructions
1️⃣ Marinate the Chicken
In a large bowl, combine oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken and toss until well coated.
Tip: Even 10 minutes of marinating adds big flavor.
2️⃣ Roast the Veggies
Preheat oven to 425°F.
Toss broccoli, zucchini, and carrots with olive oil and salt. Spread evenly on a baking sheet and roast for 15–20 minutes, until tender with lightly golden edges.
3️⃣ Cook the Chicken
Heat a large skillet over medium heat. Add chicken and cook 5–6 minutes per side, until golden and cooked through. Remove from heat and let rest for a few minutes before slicing.
4️⃣ Build Your Bowls
Add your base to a bowl, top with roasted veggies and sliced chicken, and finish with herbs, avocado, and an extra squeeze of lemon if desired.
How to Make This Work All Week
Meal prep-friendly: Store chicken, veggies, and base separately for up to 4 days
Family-approved: Simple flavors kids actually eat
Flavor boost: Drizzle olive oil or add fresh herbs right before serving
A Healthier Year Starts With One Good Meal
You don’t need perfection to start the year strong — you just need one solid meal you can come back to again and again.
These Lemon Herb Chicken Bowls are proof that eating well can be simple, satisfying, and sustainable. No stress. No extremes. Just real food that supports how you want to feel.
Here’s to a healthier, happier year — one bowl at a time 💛
The Feel-Good Chopped Salad (Gluten-Free & Dairy-Free)
If there’s one thing we’re leaning into this New Year, it’s keeping healthy eating simple, satisfying, and realistic.
This Feel-Good Chopped Salad has been all over social media lately—and for good reason. It’s bright, crunchy, flavorful, and surprisingly filling. No sad salads here. This is the kind of meal you actually look forward to eating, whether you’re resetting after the holidays or just need something quick and nourishing.
It’s gluten-free, dairy-free, endlessly customizable, and perfect for meal prep—which makes it a win for busy families and packed schedules.
🥗 Why This Salad Works
Fresh, crunchy texture in every bite
Balanced with fiber, healthy fats, and optional protein
Great as a main dish or a side
Perfect for meal prep lunches
Kid-friendly and scoopable (yes, chips are welcome)
This is one of those recipes that feels light but keeps you full—and that’s exactly what January meals should do.
Ingredients (Serves 4–6)
For the Chopped Salad
3 cups finely chopped romaine lettuce
2 cups finely chopped green or purple cabbage
1 large cucumber, finely diced
1 bell pepper, finely chopped
1 cup cherry tomatoes, quartered
1 ripe avocado, cubed
1–2 cups cooked chicken breast (optional, for extra protein)
For the Herby Lime Dressing
¼ cup olive oil
Juice of 2 fresh limes
¼ cup fresh cilantro, finely chopped
1 clove garlic, minced
½ tsp sea salt (or to taste)
Optional for Serving
Gluten-free tortilla chips
Extra lime wedges
How to Make It
Chop Everything Small
The key to this salad is a fine chop. Chop all vegetables into small, even pieces so every bite gets a little bit of everything.Make the Dressing
In a small bowl or jar, whisk together olive oil, lime juice, cilantro, garlic, and salt until smooth and well combined.Toss the Salad
Add all chopped vegetables to a large bowl. Pour the dressing over the top and toss until everything is evenly coated.Add Avocado & Protein
Gently fold in the avocado and cooked chicken if using.Serve & Enjoy
Enjoy as-is, or scoop it up with gluten-free tortilla chips for an extra fun (and kid-approved) option.
🌿 Easy Variations
Make it Paleo: Skip the chips and serve with grilled protein
Make it AIP: Omit garlic and use lime juice, olive oil, and salt only
Vegetarian: Leave out the chicken and add extra avocado
Meal Prep Tip: Store without avocado and add fresh before serving
A Fresh Start That Actually Lasts
We love recipes like this because they’re not about restriction—they’re about feeling good, staying consistent, and enjoying your food. Whether you’re packing lunches, feeding a family, or just trying to make weeknights easier, this salad fits right into real life.
If this feels like your kind of meal… you’re doing January right.
🎄 Cranberry Orange Almond Loaf (Gluten-Free & Dairy-Free)
There’s something magical about the smell of citrus and cranberries baking in the oven during the holidays. It instantly makes the house feel warmer, the music a little cozier, and the season a little more special. This Cranberry Orange Almond Loaf was born out of one of those slow December mornings—holiday music playing, fuzzy socks on, and the kind of quiet that only exists when the year is winding down.
I wanted a treat that felt festive but not fussy, something you could slice for brunch, wrap up as a hostess gift, or enjoy with a mug of something warm while the lights twinkle on the tree. This loaf delivers bright orange flavor, pops of tart cranberry, and a soft, tender crumb—without gluten or dairy. It’s the kind of recipe that feels like a celebration but fits beautifully into a feel-good lifestyle.
Why You’ll Love This Holiday Loaf
Naturally gluten-free and dairy-free
Perfect for holiday brunches, gifting, or dessert
Bright, cozy flavors that feel like the holidays in every bite
Simple enough for busy December days
🍊 Cranberry Orange Almond Loaf (GF & DF)
Ingredients
Almond flour
Tapioca flour or arrowroot starch
Baking powder
Baking soda
Salt
Fresh orange zest
Orange juice
Eggs
Maple syrup or honey
Coconut oil, melted
Vanilla extract
Fresh or frozen cranberries
Instructions
Preheat your oven to 350°F and line a loaf pan with parchment paper.
In a large bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, salt, and orange zest.
In a separate bowl, whisk the eggs, orange juice, maple syrup (or honey), melted coconut oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the cranberries, being careful not to overmix.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 40–50 minutes, until golden and a toothpick inserted in the center comes out clean.
Allow the loaf to cool completely before slicing.
✨ Optional Festive Extras
Drizzle with a simple orange-maple glaze for a bakery-style finish
Sprinkle sliced almonds on top before baking for a little crunch
Add a pinch of cinnamon for extra holiday warmth
This Cranberry Orange Almond Loaf is proof that holiday baking doesn’t have to be complicated to feel special. It’s bright, cozy, and just sweet enough—perfect for sharing, gifting, or savoring quietly by the glow of the tree.
If you bake this loaf, pour yourself something warm, take a deep breath, and enjoy a moment of holiday magic—you’ve earned it. 🎄✨
🎄 Cranberry-Orange Holiday Chicken Skillet (GF + DF)
A Festive One-Pan Wonder to Brighten Your Season
If you’re anything like me, the holiday season hits and suddenly you want your food to match the mood: sparkly, colorful, cozy, and just a tiny bit extra—without being complicated. Because sure, we could spend three hours braising something impressive… but you know what’s even more impressive?
A dinner that looks like it belongs on a Christmas card, tastes like holiday magic, and comes together in 30 minutes. All in one skillet. Naturally gluten-free and dairy-free, without any swaps or sacrifices.
Yes, friend. It exists.
Enter: Cranberry-Orange Holiday Chicken Skillet.
🎁 Why This Recipe Works (and Why You Need It in Your Life)
What I love about this dish is how it hits that perfect holiday balance:
Festive colors without any effort
Sweet + tart from fresh cranberries and bright citrus
Savory richness from seared chicken
That cozy woodland aroma from rosemary
And it’s a one-pan recipe that won’t destroy your kitchen
It tastes like the holidays without being heavy. It looks impressive without requiring any special skills. It’s the holiday host’s dream.
🛒 Ingredients
Simple, real-food ingredients you can find anywhere — no specialty-store scramble required.
1.5–2 lbs chicken thighs (boneless, skinless)
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2–3 cloves garlic, minced
1 cup fresh cranberries
1/2 cup orange juice (fresh is best)
Zest of 1 orange
2 Tbsp maple syrup (or honey)
1/2 cup chicken broth
1–2 sprigs fresh rosemary
Optional: pinch of cinnamon or ginger for extra holiday cheer
🔥 How to Make It (In One Skillet!)
This is the kind of recipe that makes you feel like you’ve got your life together… even on the days you absolutely do not.
1. Sear the chicken.
Heat olive oil over medium-high. Season your chicken with salt and pepper and sear until beautifully golden.
2. Add the holiday sparkle.
Stir in garlic, cranberries, orange juice, orange zest, maple syrup, broth, and rosemary. Watch the cranberries start to soften and pop like tiny edible ornaments.
3. Simmer to perfection.
Reduce heat and let everything mingle for 10–12 minutes. The sauce thickens, the cranberries break down, and suddenly the whole kitchen smells like joy.
4. Taste + adjust.
Add extra maple for sweetness, more OJ for brightness—trust your taste buds.
5. Serve and be admired.
Spoon that glossy cranberry-orange sauce over the chicken and watch your dinner table go ooooh and ahhhh.
🍽️ What to Serve With It
This chicken pairs well with almost any holiday side:
Creamy mashed sweet potatoes
Roasted Brussels sprouts with balsamic
Cauliflower rice for a lighter option
Wild rice for an earthy, cozy complement
It also reheats beautifully, making it a rockstar meal-prep option during the busy holiday season.
🌟 Final Thoughts
If you’re craving something festive but easy, colorful but wholesome, simple but impressive—this recipe is your new December hero. Whether you’re hosting friends, feeding family, or just wanting something that feels special on a random Tuesday, this skillet chicken brings all the holiday charm with none of the stress.
🎄 Holiday Chicken & Cranberry Meatballs
A Kid-Approved, Gluten-Free, Dairy-Free Crowd Pleaser!
The holidays are here, and you know what that means: family parties, school potlucks, office gatherings, and a whole lotta “What should I bring?!” 😅
Enter: Holiday Chicken & Cranberry Meatballs — the recipe that checks all the holiday boxes:
✔ Gluten free
✔ Dairy free
✔ Easy and FAST
✔ Sweet + savory = everyone loves them
✔ Portable party food (toothpicks for the win!)
These little bites of cheer are juicy, festive, slightly sweet from maple and cranberries, and they disappear fast. Kids gobble them up because they’re basically fancy chicken nuggets. Adults go wild because the flavors are straight-up holiday vibes. ✨
Bring them to a holiday party and prepare to be crowned The Person Who Brings the Good Food. 🏆
🧑🍳 What You’ll Need
(aka a short ingredient list because holiday stress is real)
1 lb ground turkey or chicken
1 egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
1/2 cup almond flour
1/2 cup finely chopped dried cranberries (unsweetened if possible)
2 tbsp pure maple syrup
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp black pepper (omit for AIP)
Optional: 1 tbsp chopped fresh rosemary or parsley 🌿
Festive Dipping Sauce
1/2 cup cranberry sauce
2 tbsp coconut aminos
1 tbsp Dijon mustard (omit for egg-free/AIP)
🎯 Why This Recipe Works
✨ The perfect party bite.
Cranberry + maple bring holiday sweetness while almond flour keeps them tender and gluten-free. The dipping sauce adds a tangy punch that’ll make you want to double dip. No shame here.
⏱️ Done in under 30 minutes.
We love a speedy hero.
🙌 Meal-prep friendly!
Make ahead → pop in the oven → serve and shine.
👩🍳 Instructions
1️⃣ Preheat oven to 400°F and line a baking sheet with parchment.
2️⃣ Mix all meatball ingredients together in a large bowl. Get in there with your hands — you know you want to.
3️⃣ Roll into 1–1½ inch meatballs and place evenly on the sheet.
4️⃣ Bake 15–18 minutes, until lightly golden and cooked through.
5️⃣ Whisk together the dipping sauce while they bake — boom, multitasking.
6️⃣ Serve warm with toothpicks + the cranberry dipping sauce and watch them disappear like holiday magic. 🪄
🌟 Make Them Extra Festive!
Add a splash of orange juice or zest to the sauce 🍊
Sprinkle fresh herbs on top for green + red holiday colors 🎅
Keep warm in a small crockpot at parties 🔥
🥳 Serving Ideas
Appetizer platter with fresh rosemary twigs for garnish
On top of mashed sweet potatoes for a cozy dinner
Drizzled in extra cranberry sauce (go big or go home)
🎁 Final Thoughts
Whether you’re hosting the whole fam or just trying to impress your neighbors at the annual cookie swap (with something not cookies), these meatballs deliver BIG holiday cheer with minimal effort.
Less stress. More festive yum. That’s how we do the holidays. 🙌✨
Creamy Mushroom Chicken & Rice Soup (Gluten-Free & Dairy-Free!)
When the weather cools down — or honestly, anytime you’re craving something soul-soothing — a warm, creamy soup is like a cozy hug in a bowl. But classic creamy mushroom soups are usually loaded with dairy and flour… not ideal if you’re gluten-free or dairy-free like we are over here at Prepped AZ!
So we upgraded the comfort classic and turned it into a wholesome, nutrient-rich dinner your family will devour. This Creamy Mushroom Chicken & Rice Soup is packed with savory sautéed mushrooms, tender shredded chicken, aromatic herbs, and just the right amount of coconut cream to make each spoonful rich and velvety. Oh — and it all comes together in under an hour! 🙌
🍄 Why You’ll Love This Soup
✔️ 100% gluten-free & dairy-free
✔️ Cozy comfort food with nourishing ingredients
✔️ Great for meal prep — reheats beautifully
✔️ Add veggies or swap add-ins to fit your diet
✔️ A kid-approved way to sneak in mushrooms!
Whether you’re making a big batch for the week or serving bowls around the table on a chilly night, this recipe is pure comfort.
🥘 Ingredients
Soup Base
2 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
16 oz mushrooms, sliced (button, cremini, or mixed)
3 medium carrots, sliced
3 celery stalks, sliced
1 ½ tsp sea salt (plus more to taste)
½ tsp black pepper (omit for AIP)
1 tsp dried thyme
1 tsp dried parsley
6 cups chicken bone broth or GF chicken stock
1 lb cooked shredded chicken
1 cup cooked rice (white or brown — or cauliflower rice if grain-free!)
Creamy Finish
1 cup coconut cream or full-fat coconut milk
1 tbsp arrowroot or tapioca starch + 2 tbsp water (slurry)
Optional: ½–1 tsp white wine vinegar or lemon juice
👩🍳 Step-by-Step: Let’s Cook!
Sauté the veggies
Heat oil in a large pot over medium heat. Add onion, carrots, and celery, and cook 5–7 minutes until they begin to soften.Add the mushrooms & herbs
Stir in garlic, mushrooms, salt, pepper, thyme, and parsley. Cook until the mushrooms shrink and release moisture — about 6–8 minutes.Simmer the soup
Pour in the broth and add shredded chicken. Bring to a gentle boil, lower to a simmer, and let flavors marry for about 15 minutes.Make it creamy
Stir in the coconut cream. Pour in the arrowroot slurry while stirring — it’ll thicken right before your eyes!Finish with rice & serve
Add the cooked rice just before serving so it stays tender, not mushy. Adjust seasonings to taste and brighten with lemon or vinegar if desired.
Ladle into bowls and dig in! 😍🍲
🔄 Customization Ideas
Dietary TwistWhat To DoAIPSkip black pepper + use cauliflower rice + ensure herbs are AIP-compliantExtra VeggieAdd spinach or kale in the last 5 minutesMushroom LoverMix varieties like shiitake, oyster, & creminiKid FriendlyUse white mushrooms and chop them smaller 😉
❄️ Leftovers & Meal Prep Tips
Store in airtight containers up to 4 days in the fridge
Rice absorbs liquid — add a splash of broth when reheating
Freeze without the rice for the best texture
Perfect for lunches or quick reheat-and-eat dinners!
✨ Cozy Comfort Done Right
This Creamy Mushroom Chicken & Rice Soup proves comfort food can still be wholesome and allergen-friendly. One pot, real ingredients, and a whole lot of flavor — that’s the kind of weeknight win we love.
If you make this soup, tag us on Instagram @PreppedAZ so we can celebrate your delicious creation! 🍲💚
And if you’d rather skip the cooking (we get it!), check out this week’s menu to see what nourishing meals we’re delivering across Phoenix!
🧡 Creamy Turkey, Veggie & Herb Soup (GF, DF, Paleo)
If your home is anything like ours, the week of Thanksgiving is equal parts excitement and chaos. There are school events, last-minute grocery runs, family flying in, and the kids asking every 15 minutes when the pies will be ready.
And between all that?
Everyone still needs to eat.
But the last thing you want to do is roast another turkey or prep a meal that requires a mountain of dishes.
Enter: Creamy Turkey, Veggie & Herb Soup — my go-to Thanksgiving week dinner that tastes like a warm hug and smells like the holiday itself. It’s cozy, creamy (without any dairy), loaded with veggies, and layered with those nostalgic holiday herbs that instantly make your house feel festive.
Think of it as the calm before the Thanksgiving storm.
🍁 Why We Love This Soup
Fast & fuss-free: Ready in under 30 minutes.
Wholesome & filling: Turkey, veggies, herbs — everything your body wants this time of year.
Dairy-free + Paleo: Creamy thanks to coconut milk, not heavy cream.
Perfect for leftover turkey: But rotisserie chicken works beautifully too.
Kids love it: The sweetness from the carrots + sweet potato wins every time.
Plus, it makes your house smell like you’ve been simmering Thanksgiving all day… without actually doing that.
🥣 The Recipe
Creamy Turkey, Veggie & Herb Soup (GF, DF, Paleo)
Serves 4–6
Ingredients
Base
1 tbsp olive oil
1 yellow onion, diced
3 celery stalks, sliced
3 carrots, sliced
3 garlic cloves, minced
1 medium sweet potato, peeled + diced small
3 cups shredded cooked turkey breast (or chicken)
4 cups chicken broth
1 cup full-fat coconut milk
Seasonings
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp sea salt (more to taste)
Black pepper to taste (omit for AIP)
Fresh parsley for topping
Instructions
Sauté the veggies
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until softened, about 4–5 minutes.Layer in the flavor
Add garlic and sweet potato. Cook another 2–3 minutes, until fragrant.Add herbs + broth
Stir in sage, thyme, rosemary, salt, and pepper. Pour in the broth and bring to a boil.
Reduce heat and simmer 12–15 minutes, until sweet potatoes are tender.Make it creamy
Add the shredded turkey and coconut milk. Simmer another 5–7 minutes to warm through and let the flavors blend.Finish + serve
Garnish with fresh parsley and serve warm with (gluten-free) bread or alongside a fresh fall salad.
🍂 The Perfect Thanksgiving Week Dinner
This soup checks all the boxes:
✔ Cozy
✔ Easy
✔ Nourishing
✔ Great for leftovers
✔ Perfect for meal prep
✔ Packed with holiday flavor
Whether you make it the night before the big feast, or the weekend after when you never want to see another casserole dish again, this recipe is one you’ll want in your back pocket every November.
And if your family is like ours — you might just see a bowl of this floating around while we curl up on the couch after our Thanksgiving movie night in our brand-new Christmas pajamas.
Harvest Chicken Bowls (Gluten-Free, Dairy-Free, Cozy + Nourishing)
Okay, let’s talk cozy fall food — but make it healthy, vibrant, and meal-prep friendly.
These Harvest Chicken Bowls are the kind of meal that makes you pause for a second mid-bite and think, “WOW, this tastes like I actually have my life together.” (Even if everything else feels like chaos — because… same.)
This bowl has a little bit of everything you want this time of year:
Roasted sweet potatoes (hello caramelized magic)
Juicy seasoned chicken
Crisp apples for that pop of sweetness
Soft massaged kale (trust… this makes kale delicious)
And the real star: a silky maple Dijon dressing that ties the whole bowl together in a slightly tangy, slightly sweet, fully addictive way.
It’s warm. It’s nourishing. It tastes like fall, without being heavy.
This is one of those meals where you finish it and feel good.
Like… energized-good. Not “I need to lay down for the rest of the afternoon” good.
Why This Recipe Works
This bowl hits the perfect balance of:
Comfort + Nutrients (sweet potato + kale is chef’s kiss)
Sweet + Savory (apples + seasoned chicken — SO GOOD)
Quick + Meal-Prep Friendly (it packs and reheats beautifully)
You can make a batch on Sunday and have lunches ready for the week.
Or make it fresh for dinner and watch your family actually eat their vegetables. Wins all around.
Ingredients
(Serves 4)
Chicken
1.5 lbs chicken breasts or thighs
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
Roasted Veggies
2 medium sweet potatoes, diced
1 small red onion, sliced
1 apple, diced (Honeycrisp or Pink Lady work great)
1 tbsp olive oil
½ tsp cinnamon
½ tsp sea salt
Greens
4 cups shredded kale
1 tsp olive oil
Pinch of sea salt
Maple Dijon Dressing
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp apple cider vinegar
Pinch sea salt
Optional Toppings
Toasted pecans or pumpkin seeds
Dried cranberries
How to Make It
Roast the Veggies
Toss sweet potatoes, onion, and apple with olive oil, cinnamon, and salt.
Spread on a sheet pan and roast at 425°F for 25–30 minutes, flipping halfway.Cook the Chicken
Season chicken with salt, pepper, garlic powder, and smoked paprika.
Grill or pan-sear until cooked through, then slice.Massage the Kale
Add kale to a bowl with olive oil + salt and massage for one minute.
This step makes all the difference — trust me.Whisk the Dressing
Olive oil + maple + Dijon + vinegar + pinch of salt.
That’s it. So simple. So good.Assemble Your Bowl
Kale → roasted veggies → sliced chicken → drizzle dressing → toppings for crunch.
Make It Your Own
Swap the chicken for salmon or turkey
Add quinoa or cauliflower rice to bulk it up
Make it vegetarian by adding roasted chickpeas instead of chicken
This bowl is flexible, forgiving, and always delicious.
Storage + Meal Prep
Store everything separately or build the bowls ahead of time — just keep the dressing on the side until serving.
Stays fresh in the fridge for up to 5 days.
If you make this Harvest Bowl, tag us!
We love seeing your creations — especially when the whole family gets involved.
Now get ready… because this one is going into your weekly rotation. 🍁🥗✨
🍊 Healthy Gluten-Free Orange Chicken (in 30 Minutes!)
If you’ve ever craved that tangy, sticky, oh-so-satisfying Orange Chicken from your favorite takeout spot — but wanted something that actually makes you feel good afterward — this recipe is your new go-to!
Our Healthy Gluten-Free Orange Chicken gives you all the bold, zesty flavor of the classic favorite, but with clean ingredients that fit your lifestyle. It’s Paleo, AIP, and Whole30-friendly, meaning you can enjoy this fakeout meal guilt-free and still feel amazing after dinner.
Best part? It’s ready in about 25 minutes — faster than delivery!
🥢 Why You’ll Love It
Sweet + Tangy Perfection: That bright orange flavor paired with a hint of garlic and coconut aminos? Chef’s kiss.
Quick & Easy: From start to finish in 30 minutes — perfect for a weeknight win.
Veggie Boost: Instead of fried rice, we’re serving it over light and fluffy broccoli rice that soaks up all that orange goodness.
Family-Approved: Even picky eaters love this one — the sauce does all the heavy lifting!
🍊 The Star Players
For the Orange Sauce:
½ cup fresh orange juice
1 tbsp orange zest (for that pop of citrus!)
1 tsp raw honey (omit for Whole30)
2 tbsp coconut aminos
2 garlic cloves, minced
½ tsp arrowroot flour/powder (to thicken it up)
For the Chicken & Broccoli Rice:
2 lbs organic chicken breasts, cut into 1-inch pieces
1 tsp arrowroot flour
½ tsp baking soda
½ tsp garlic powder
¼ tsp sea salt
2 tbsp extra virgin olive oil, divided
4 cups broccoli rice (fresh or frozen)
2 tbsp scallions, sliced (for garnish)
👩🍳 Let’s Cook!
Whisk the Sauce:
In a bowl, combine all the orange sauce ingredients and whisk until smooth. Set aside.Prep the Chicken:
In another bowl, toss the chicken pieces with arrowroot, baking soda, garlic powder, and sea salt until coated.Sauté the Broccoli Rice:
Heat 1 Tbsp olive oil in a skillet over medium heat. Add broccoli rice and sauté 3–4 minutes until tender. Transfer to serving bowls.Cook the Chicken:
Add the remaining olive oil to the same skillet. Toss in the chicken and cook 5–7 minutes, stirring often, until golden and cooked through.Add the Sauce:
Pour that zesty orange sauce over the chicken and reduce the heat to medium-low. Stir and let the sauce thicken (about 1 minute).Serve & Enjoy:
Spoon the orange chicken over broccoli rice, top with scallions, and bask in your takeout-worthy masterpiece — minus the guilt!
🌟 Tips & Tricks
Want it extra crispy? Sear the chicken in smaller batches so it browns beautifully.
Out of broccoli rice? Try cauliflower rice or serve over jasmine rice if you’re not AIP/Whole30.
Make extra sauce — trust us, you’ll want to drizzle it on everything.
🧡 Leftovers? Yes, Please.
This meal keeps perfectly in the fridge for up to 5 days — which makes it an amazing meal prep option for your week.
Reheat it, pair it with extra veggies, or eat it cold (it’s that good).
🥢 The Takeaway
Healthy eating doesn’t have to be bland or complicated. With this Gluten-Free Orange Chicken, you can satisfy those takeout cravings with real, clean ingredients — and dinner on the table before anyone says “What’s for dinner?”
🌿 Zesty Lemon Chicken with Asparagus: A Bright & Flavorful Spring Dinner
If sunshine had a flavor, it would taste like this Lemon Chicken with Asparagus. 🌞
It’s light, fresh, and just the right balance of tangy, garlicky, and creamy — the kind of meal that makes you feel like you’ve got your life together (even if your kitchen looks like a scene from a cooking show gone slightly off-script).
This recipe is one of our go-tos when we want something that feels fancy but secretly takes less than 30 minutes to make. It’s spring on a plate — juicy pan-seared chicken, tender-crisp asparagus, and a lemon-dijon sauce that will make you want to lick the spoon.
🛒 What You’ll Need
Simple ingredients, big flavor — all pantry staples you probably already have on hand:
1 lb chicken breasts (boneless & skinless)
1/4 cup gluten-free flour (for that light, golden coating)
Sea salt & black pepper (because seasoning = love)
2 tbsp avocado oil
1 lb asparagus, trimmed and halved
2 cloves garlic, crushed
1 cup chicken stock
3 tbsp fresh lemon juice + 2 tsp zest
2 tsp dijon mustard
1 tbsp fresh parsley (plus a little extra for flair ✨)
👩🍳 How to Make It (Without Breaking a Sweat)
Pound It Out
Slice and pound the chicken to even thickness — about ¼ inch thick. (This helps it cook evenly and stay juicy!)Flour Power
Mix your flour, salt, and pepper. Coat each chicken piece lightly — we’re going for “crispy golden perfection,” not “snowstorm.”Sear It Up
Heat avocado oil in a skillet. Add chicken and cook until golden brown — about 5 minutes per side. Set aside.Veggie Time
Toss in asparagus and garlic. Let them mingle in the pan for a minute before adding chicken stock, lemon juice, zest, and dijon.Simmer & Shine
Let that sauce simmer until the asparagus is tender and the flavors are dancing. Stir in parsley, return the chicken, and coat it with that zesty sauce.Serve & Savor
Garnish with more parsley, grab a fork, and prepare to question why you ever ordered takeout.
💡 Pro Tips
Make it Paleo/Grain-Free: Swap the flour for tapioca or arrowroot starch.
Want a Thicker Sauce? Whisk a little water with starch and add it before the chicken goes back in.
Leftovers: Store in an airtight container for up to 4 days — perfect for next-day lunches.
🌼 Why You’ll Love It
This Lemon Chicken with Asparagus is:
✔️ Fresh and light but still satisfying
✔️ Easy enough for a weeknight
✔️ Naturally gluten-free (and Paleo-friendly!)
✔️ Bursting with zesty, springtime flavor
It’s the kind of meal that’ll have your family asking, “Wait… did you really make this?” — and you can just smile and nod. 😉
🥣 Cozy Up with This Spicy Sausage, Sweet Potato & Kale Soup
You know those nights when you want something cozy and bold — the kind of meal that hugs you back but still has a little kick? This Spicy Sausage, Sweet Potato & Kale Soup is exactly that. It’s hearty, nourishing, and packed with smoky flavor — all made in one pot in about 30 minutes.
It’s Paleo, Whole30, gluten-free, and dairy-free — but most importantly, it tastes incredible. Think creamy coconut broth, spicy sausage, tender sweet potatoes, and fresh kale all coming together in one steamy, flavor-packed bowl. Comfort food with zero compromise.
🌶 Why You’ll Love It
One-pot wonder: Less mess, more flavor.
30-minute dinner: Perfect for busy weeknights.
Wholesome and hearty: Loaded with protein, veggies, and healthy fats.
Customizable heat: Turn the spice up or down to match your mood.
🧄 Ingredients
Servings: 6 | Prep Time: 10 minutes | Cook Time: 30 minutes
1 tablespoon olive oil
12 oz Paleo-friendly precooked chorizo or andouille sausage, sliced into coins
1 medium yellow onion, chopped
5 cloves garlic, minced
2 teaspoons smoked paprika
Dash cayenne pepper (optional — or more if you like it hot!)
1 large sweet potato (or 2 small), peeled and chopped into ½-inch cubes
5 cups chicken bone broth
Sea salt and freshly ground black pepper, to taste
½ cup canned full-fat coconut milk
2 tablespoons nutritional yeast (optional, but adds a nice cheesy note)
4 cups fresh kale, roughly chopped
👩🍳 Instructions
Brown the sausage.
Heat the olive oil in a large Dutch oven over medium-high heat. Once shimmering, add the sliced sausage and brown for about 3–4 minutes, stirring occasionally.Add onion and garlic.
Stir in the chopped onion and cook for another 2–3 minutes until softened. Add the garlic, smoked paprika, and cayenne pepper and cook for 1–2 minutes more, until fragrant.Add the sweet potatoes.
Toss in the chopped sweet potatoes, season with salt and pepper, and stir to coat everything in that delicious smoky mix.Simmer the soup.
Pour in the bone broth, bring it to a simmer, then reduce the heat to medium. Let it cook for about 15 minutes, or until the sweet potatoes are fork-tender.Make it creamy.
For a thicker, creamier soup, remove about half of the sweet potatoes and mash or puree them before stirring back into the pot. Add the coconut milk and nutritional yeast, then stir in the kale. Cook for another 3 minutes, until the kale just wilts.Taste and serve.
Adjust seasoning if needed. Ladle into bowls, serve hot, and enjoy the cozy comfort of every spoonful!
🥄 Storage & Meal Prep
Leftovers keep beautifully — store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. The flavors get even better the next day, so it’s perfect for make-ahead lunches or easy weeknight reheats.
❤️ Final Thoughts
This Spicy Sausage, Sweet Potato & Kale Soup is the kind of recipe that makes you forget you’re eating something healthy. It’s smoky, creamy, a little spicy, and deeply satisfying — basically everything you want in a bowl when the weather cools off or you just need a flavor-packed reset.
Make it once, and it’s guaranteed to become part of your cozy-night rotation.
Paleo Egg Roll Soup (Whole30, AIP-Friendly)
If you love the flavor of egg rolls but want to skip the fried wrapper and keep things clean, this Paleo Egg Roll Soup is going to be your new go-to. It’s cozy, full of flavor, and comes together in just about 40 minutes. Think of it as comfort food with a healthy twist—warm, hearty, and loaded with all the goodies you’d find inside an egg roll, minus the wrapper.
Plus, it’s Whole30, Paleo, and easily AIP-friendly, making it perfect for anyone looking for a nourishing bowl that doesn’t sacrifice flavor.
Why You’ll Love This Soup
One-Pot Wonder: Minimal cleanup and maximum flavor.
Super Versatile: Use pork, chicken, or even turkey for the protein.
Veggie-Packed: Carrots, cabbage, onion, and garlic make it nutrient-dense.
Customizable Heat: Add sriracha for a kick, or keep it mild for AIP.
Meal-Prep Friendly: Keeps well for leftovers—hello, easy lunches!
Ingredients
1 lb ground pork (or sub ground chicken/turkey)
Salt and pepper to taste
2 tbsp coconut oil
1 small yellow onion, diced
3 cloves garlic, minced
1 thumb-sized piece of fresh ginger, peeled & grated
1 cup carrots, shredded
1 green cabbage, sliced into strips
6 cups chicken broth
2 tbsp coconut aminos
1 tbsp rice vinegar (sub lime juice for AIP)
2 tbsp green onion, chopped
Optional: Sriracha to taste (omit for AIP)
Instructions
Cook the protein: In a large pot, brown the ground pork on medium heat. Season lightly with salt and pepper. Once cooked, remove and set aside. Drain any excess fat.
Sauté the aromatics: Melt the coconut oil in the same pot. Add onion, garlic, and ginger, sautéing for about 4 minutes until softened and fragrant.
Add the veggies: Toss in shredded carrots and cook for another 2–3 minutes. Add cabbage and stir until it just begins to soften.
Make it soupy: Pour in the chicken broth, return the cooked pork to the pot, and add coconut aminos. Stir well. Bring to a boil, then reduce to a simmer for 20–25 minutes, until the cabbage is tender and wilted.
Finish it off: Stir in rice vinegar (or lime juice if AIP). Taste and adjust seasoning.
Serve & enjoy: Ladle into bowls, top with green onion, and if desired, a drizzle of sriracha.
Tips & Variations
Make it AIP: Swap rice vinegar for lime juice and skip the sriracha.
Boost the protein: Crack in a whisked egg while the broth is simmering for an “egg drop” effect.
Add crunch: Top with sesame seeds (if not AIP) or chopped fresh herbs for extra texture.
Final Thoughts
This Paleo Egg Roll Soup is proof that healthy doesn’t have to be boring. It’s warm, satisfying, and full of those crave-worthy egg roll flavors—without the guilt. Perfect for a weeknight dinner, easy meal prep, or when you just need a big bowl of comfort.
So grab your pot, toss in your ingredients, and get ready to cozy up with a bowl of this goodness. Your taste buds (and your weeknight schedule) will thank you!
Easy Sheet Pan Chicken Shawarma (Paleo, Gluten-Free, Whole30)
Easy Sheet Pan Chicken Shawarma (Paleo, Gluten-Free, Whole30)
If you’re looking for a weeknight dinner that’s bursting with flavor but doesn’t leave you with a mountain of dirty dishes—this Easy Sheet Pan Chicken Shawarma is your new best friend. Think juicy, spiced chicken, roasted veggies, and a whole lot of Middle Eastern-inspired goodness… all ready in just 30 minutes. Yes, you read that right—30 minutes!
The best part? No complicated ingredients or hard-to-find spices. Everything you need is likely already sitting in your pantry. Plus, it’s Paleo, gluten-free, dairy-free, and Whole30 compliant, which means it fits seamlessly into a variety of lifestyles.
Why You’ll Love This Recipe
Quick + Easy – Just slice, season, and roast. Dinner done in half an hour.
Flavorful – A bold, warm spice blend turns simple chicken into something unforgettable.
Minimal cleanup – It’s all made on ONE pan (yes, please!).
Flexible – Serve it in bowls, wraps, or on top of a salad.
Ingredients You’ll Need
6 chicken thighs (boneless, skinless & organic if possible)
1 tbsp avocado oil (or olive oil)
1 tbsp cumin
1 tbsp paprika
1 tsp turmeric
1 tsp allspice
¼ tsp cinnamon
2 sweet bell peppers (your choice of colors)
1 red onion
Sea salt, to taste
Step-by-Step Instructions
Preheat the oven to 425°F.
Slice the chicken thighs into ½-inch strips and place them on a sheet pan. Drizzle with avocado oil.
Season generously with cumin, paprika, turmeric, allspice, cinnamon, and salt. Toss well to coat every piece.
Roast for 15 minutes. While the chicken cooks, slice your bell peppers and red onion.
Add the veggies. Toss them onto the sheet pan with the chicken and return to the oven for another 10 minutes.
Serve & enjoy! Pile the chicken and veggies into a bowl with salad greens, cherry tomatoes, and a drizzle of lemon tahini dressing—or scoop into warm grain-free wraps with hummus for an easy handheld meal.
Tips & Serving Ideas
Make it a bowl: Pair with cauliflower rice, quinoa, or a big salad.
Go handheld: Wrap it in a gluten-free flatbread or lettuce wrap with a dollop of hummus.
Meal prep magic: Double the recipe and you’ll have lunch ready for the week!
This recipe is all about keeping things easy, flavorful, and family-friendly. With just one pan, a few spices, and 30 minutes, you’ll have a healthy dinner that tastes like it came straight from your favorite Mediterranean spot.
🥥 AIP Coconut Ground Beef Curry with Turmeric
If you’ve been craving a cozy, flavorful dinner that’s as easy to make as it is nourishing, this AIP Coconut Ground Beef Curry with Turmeric is your new weeknight hero. It’s rich, creamy, spiced just right, and comes together in one pan in under 30 minutes.
This recipe is one of those gems you’ll want on repeat—especially because it’s naturally AIP, Paleo, and gluten-free, with easy swaps for Low-FODMAP eaters. The coconut milk and coconut cream give it a velvety base, while turmeric, ginger, and cloves add that warm depth of flavor we all love in a good curry. And the best part? It’s hearty and satisfying without being heavy.
Think of it as comfort food that still leaves you feeling amazing afterward. 🙌
🌟 Why You’ll Love This Curry
One-pan wonder → less cleanup, more flavor.
Fast + simple → dinner on the table in 30 minutes.
AIP + family friendly → nourishing without missing out on flavor.
Customizable → works with parsnips, onions, or zucchini for different dietary needs.
🛒 Ingredients
Here’s everything you’ll need to whip up this curry:
1 lb ground beef
1 large onion, diced
Low-FODMAP option: 1 large parsnip (peeled and diced) or zucchini
1 Tbsp coconut oil
1 clove fresh garlic, minced (omit for Low-FODMAP)
1-inch piece fresh ginger root, grated
½ tsp dried ginger
1 tsp ground turmeric
⅛ tsp ground cloves
1 cup coconut milk
¼ cup coconut cream (scooped from the top of a can)
1 Tbsp coconut aminos
Juice of 1 lime
Sea salt, to taste
Fresh cilantro + lime wedges, optional for garnish
👩🍳 Instructions
Sauté the base → In a large skillet, heat the coconut oil over medium heat. Add diced onion (or parsnip/zucchini) and cook for about 5 minutes, until softened.
Cook the beef → Add the ground beef and a pinch of sea salt. Cook until most of the pink is gone, breaking it up into chunks (or leaving it a bit chunkier for texture).
Spice it up → Stir in garlic (if using), fresh ginger, dried ginger, turmeric, and cloves. Cook for 1–2 minutes, until fragrant.
Make it creamy → Pour in the coconut milk, coconut cream, coconut aminos, and lime juice. Stir and let it simmer for 5 minutes until the sauce thickens slightly.
Taste & finish → Adjust salt and lime juice if needed. Garnish with cilantro and lime wedges before serving.
🍽 How to Serve It
This curry is delicious all on its own, but pairing it with sides makes it even better. Try it with:
Cauliflower rice
Herb-roasted cauliflower
Sautéed greens
Roasted sweet potatoes
Or, if you’re Paleo (not AIP), basmati rice for that classic curry-and-rice feel
Pro tip: Make your side dish ahead of time, so when the curry is ready, you can sit down and eat right away.
✨ Final Thoughts
This recipe is proof that eating AIP doesn’t mean giving up flavor. It’s creamy, aromatic, and just the kind of dish that makes weeknights feel special without a lot of extra effort. Once you try it, don’t be surprised if it becomes a regular in your dinner rotation.
Cozy Paleo Roasted Butternut Squash Soup
When the weather cools down (or when you just need a big cozy hug in a bowl), nothing hits the spot like a creamy, nourishing soup. The best part? This one looks fancy but is secretly super simple—and it’s dairy-free, gluten-free, Paleo, and packed with flavor.
The secret to that deep, rich taste? Roasting the veggies. By letting the oven caramelize your butternut squash, sweet potato, carrots, onion, apple, and garlic, you get those magical sweet-and-savory notes that make this soup feel like comfort food at its finest.
Whether you’re meal-prepping for the week or serving it at a fall dinner party, this soup is one you’ll keep coming back to.
Ingredients (Serves 8)
1 large butternut squash (about 2 lbs), cut in half, seeds scooped out
3 large carrots, ends trimmed
1 large onion, peeled and halved
1 Granny Smith apple, halved and cored (skin on!)
1 medium sweet potato, whole
1 head of garlic, top 1/3 cut off
1/4 cup olive oil
Kosher salt + black pepper
4 cups chicken stock (or veggie stock if you’d like it vegetarian)
Equipment You’ll Need
Rimmed baking sheet
High-speed blender
Dutch oven or soup pot
Instructions
Prep the oven + veggies.
Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper. Place the squash, carrots, onion, apple, sweet potato, and garlic on the sheet. Drizzle generously with olive oil, salt, and pepper.Roast in stages.
Roast everything together, but keep an eye on doneness:
🍏 Apple + garlic → done at 30 minutes
🥕 Carrots + sweet potato → done at 45 minutes
🎃 Butternut squash + onion → done at 60 minutes
Remove each as they’re ready (this keeps the soup from turning bitter).
Blend it up.
Add roasted apple, carrots, and squeezed-out garlic cloves to the blender.
Scoop out the butternut squash flesh (discard skin), peel the sweet potato, and add both.
Peel off any charred onion layers, toss the soft middle into the blender.
Pour in 2 cups chicken stock.
Blend until smooth (about 60–90 seconds).
Simmer + season.
Transfer the soup to a Dutch oven. Stir in the remaining 2 cups stock until you get your preferred consistency. Bring to a gentle simmer. Taste and adjust seasoning with more salt and pepper.Serve + enjoy.
Ladle into bowls and top with fresh microgreens or chopped chives. Serve with a slice of grain-free bread (or just a big spoon).
Leftovers? Yes, please.
This soup keeps beautifully:
In the fridge: up to 5 days.
In the freezer: up to 6 months. (Pro tip: freeze in individual containers for easy grab-and-go lunches!)
Why You’ll Love This Soup
✔ Nourishing + filling without any dairy or cream
✔ Naturally gluten-free + Paleo-friendly
✔ The roasted veggies bring out rich, caramelized flavor
✔ Cozy enough for a dinner party, simple enough for a weeknight
So grab your favorite sweater, cozy up with a bowl, and let this roasted butternut squash soup warm you from the inside out.
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. 🍁