I love a nice cold, refreshing salad in the summer. This one is great because you can pack it up and bring it along to the beach. Serve it in lettuce leaves to keep it low carb and paleo friendly. This one is a keeper!
- 2 cups cooked chicken, finely chopped;
- 1 avocado, seeded, peeled, and chopped;
- 1 apple, peeled, cored, and finely chopped;
- 1/4 cup celery, finely chopped;
- 1/4 cup red onion, finely chopped;
- 2 tbsp. fresh parsley, minced;
- 2 tbsp. extra-virgin olive oil;
- 2 tsp. fresh lime juice;
- 1/2 tsp. garlic powder;
- Sea salt and freshly ground black pepper;
Click HERE to visit the PaleoLeap website for the full recipe! Enjoy!
I love a good zesty recipe! I especially love when I can find something that is healthy AND has amazing flavor. This recipe definitely fits the bill!
- 1.5 lbs boneless chicken thighs or breasts
- 1 tbsp chili powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp cayenne pepper
- 2 red bell peppers, sliced
- 1 cup chicken broth
- ¼ cup fresh lime juice
- 1 tbsp arrowroot starch*
- 1 tbsp water
- ½ cup coconut cream or coconut milk (full fat)
- Fresh cilantro to garnish
- Salt and pepper to taste
See original blog post for full recipe…enjoy!
I’ve been on the hunt lately for more crockpot friendly recipes that are paleo compatible and low or no carb. Bathing suit season is around the corner! I love the ingredients in this recipe because they’re anti-inflammatory and full of flavor!
Slow Cooker Coconut Turmeric Chicken
Author: Happy Healthnut
1 whole organic chicken, giblets removed and saved for stock
½ cup full fat coconut milk. I use this kind.
2 inch knob of fresh turmeric, grated
2 inch knob of fresh ginger, grated
4 cloves of garlic, peeled and grated
sea salt and pepper
Scallions to garnish
Visit this website for the full recipe.
I was looking for a Valentine’s treat that would taste amazing but not throw me too far off track on my healthy eating. I was so excited to find these delicious healthy sugar cookies!
- 2 cup Blanched Almond Flour
- 6 Tbsp Coconut Flour
- 2 Tbsp Arrowroot Powder
- 1/8 tsp Baking Soda
- 1/8 tsp Sea Salt
- 1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 1/2 cup Raw Honey
- 1 whole Pastured Eggs
- 1 tsp Pure Vanilla Extract
- 2 Tbsp Raspberry Juice
Find the full recipe HERE.
Usually, when I make chicken or any kind of meat in the crockpot, I find it comes out pretty dry. This recipe is really easy, incredibly delicious, and most importantly very moist! Creating the platform on the bottom using carrots helps to lift the roaster off the bottom of the pot to allow the juices to drip and simmer. Just throw it in the crockpot in the morning and you will have a complete meal waiting at dinner time. Click below to watch the video for this simple recipe! Enjoy!
This chili recipe from Eatingwell.com is so tasty! It’s filling, comforting and the perfect winter crockpot meal!
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- ½ teaspoon ground chipotle chile (see Note)
- ¼ teaspoon salt
- 2½ cups water
- 2 15-ounce cans black beans, rinsed
- 1 14-ounce can diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
Check out the EatingWell website for the full recipe!
Smoothies are a great, easy way to get in lots of nutrients while on the go. This is one of my favorites! Here’s to a healthy 2017!
Recipe courtesy of JustRecipes Facebook Page
2 cups frozen spinach
2 Medjool dates, pitted and chopped
3 tablespoons natural almond butter
2 scoops of your favorite vanilla protein powder
1 cup water (or a little less if you like thicker smoothies)
2 teaspoons flax seeds
1 teaspoon cinnamon
Combine everything in a blender.
Blend on high speed until everything is blended together. (This might take a little longer than usual because of the dates.)
Pour into two glasses, or two mason jars if you’re sipping on the go, and enjoy!
This recipe is VERY kid friendly – they ALWAYS ask for seconds! A great way to sneak in extra veggies and stay warm in the winter!
Pasta E Fagioli Soup ala Trina – Instant Pot Friendly
2 tablespoons extra-virgin olive oil or avocado oil
4 cloves garlic (minced)
1 yellow onion (diced)
2 carrots (peeled and diced)
3 ribs celery (finely chopped)
1 28-oz. can no salt added crushed tomatoes
5 cups chicken bone broth (or vegetable broth if you’re vegan)
1 teaspoon dried basil
1 bay leaf
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
2 15-oz. cans cannellini beans, drained and rinsed
1 cup gluten free elbow macaroni (dry) – we like brown rice pasta from jovial
Heat the oil in your instant pot on the sauté setting. Add the garlic, celery, onion, and carrots. Cook until veggies are just soft, then turn off the pot and add remaining ingredients (except for pasta). Close the lid and cook on “soup” setting for 30 minutes. While the soup cooks, prepare your pasta on the stovetop according to the directions on the box. Once soup is ready, remove the bay leaf, add the pasta to the soup, and you’re ready to go! You can add parmesan cheese if you like, or leave it off if you’re vegan or dairy free!
These cupcakes are an amazingly delicious treat with a healthy twist!
- ½ cup coconut flour
- 2 tbsp arrowroot starch
- ¼ tsp sea salt
- ¼ tsp baking soda
- 4 eggs
- 1/3 cup coconut oil
- 1/3 cup raw honey
- 3 tbsp coconut milk
- 1 tsp vanilla
- ¼ cup unsalted butter
- 3 tbsp coconut milk
- ½ cup coconut sugar
- ½ tsp sea salt
Caramel Buttercream Frosting:
- 6 tbsp butter, unsalted at room temp
- 3 tbsp raw honey
- 2 tbsp Salted Caramel Sauce (from above)
- 2 tbsp arrowroot flour
- 2 tbsp coconut milk
- ¼ tsp vanilla
- Pinch salt
See the full website for instructions here.
Paleo Salted Caramel Cupcakes