🎄 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. 🍁
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.