BREAD RECIPES | Strawberry Bread By tastesoflizzyt.com
Have fresh garden strawberries? Try this fresh strawberry bread with melt-in-your-mouth strawberry glaze. This quick bread recipe comes together in just 10 minutes. If you love fruit breads, you'll also love our cherry bread!
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 3/4 cup granulated sugar 1/2 cup milk 1/2 cup oil 1 large egg 1 teaspoon vanilla extract or almond extract 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2 cups diced strawberries 2 tablespoons all-purpose flour
Instructions:
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
PALEO RECIPES | Paleo Whole30 Stuffed Pepper Soup By realfoodwithjessica.com
P W LF This Paleo Whole30 Stuffed Pepper Soup is easy to make and so hearty. All the flavors of a stuffed pepper in soup form. Gluten free, dairy free, and low FODMAP. Made in the Instant Pot or on the stove top. Updated September 2018 by adding photos without rice. Recipe is the same.
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 2 tablespoons garlic oil 2 pounds grass fed ground beef 1 teaspoon salt 2 teaspoons italian seasoning (check ingredients for no onion or garlic) 2 (14.5oz) cans diced fire roasted canned tomatoes 1 cup strained tomatoes (or tomato sauce if not low fodmap) 3 whole bell peppers (not green) chopped 1 bunch green onions chopped- about 1/2 cup etc etc
Instructions:
Press the "saute" button and add the oil, beef, salt, and seasoning and cook for 6-8 minutes, breaking up the meat and stirring regularly. Hit "cancel".
Add in the tomatoes, peppers, and green onion and stir well.
Place the lid on, make sure the valve is closed. Press the "manual" button and then adjust the time to 10 minutes.
PALEO RECIPES | Browned On The Outside, Tender And Juicy On The Inside By canadiancookingadventures.com
These Pan Seared Rosemary Garlic Butter Pork Chops are super easy to make and are really really delicious! Go ahead and serve these boneless pork chops with a side of mash potatoes and an vegetable of your liking.
PALEO RECIPES | Garlic Butter Steak And Potatoes Skillet By eatwell101.com
Simple and so flavorful - The best steak and potatoes you'll ever have!
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 1 1/2 lb (650g) flank steak, sliced against the grain 1 1/2 lb (650g) baby yellow potatoes, quartered 1 tablespoon olive oil 3 tablespoons butter, divided 5 garlic cloves, minced 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh oregano, chopped Salt and fresh cracked pepper Crushed red chili pepper flakes, optional
Instructions:
In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.
Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
PALEO RECIPES | Whole30 In N Out Burgers: Double Double Animal Style By 40aprons.com
These Whole30 In N Out burgers: double double animal style are just as good as they sound and look: two thin patties brushed with mustard, loaded with pickle slices, deeply caramelized onions, a creamy sauce spiked with my Whole30 ketchup recipe, coconut aminos, and relish, all sandwiched between two perfect iceberg lettuce buns. Inspired by the West Coast favorite, these Whole30 In N Out burgers are made with totally real food and are paleo. Hoorah!
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1/2 cup mayonnaise my Whole30 immersion blender mayo recipe is perfect - see notes 3 tablespoon ketchup my Whole30 ketchup recipe is perfect - see notes 2 tablespoons dill pickle relish 1 Tbsp coconut aminos 1-2 tsp. additional coconut aminos if on Whole30 skip additional if using maple syrup otherwise 2 tsp. maple syrup if not on Whole30 1/2 teaspoon white vinegar 2 medium white onions finely chopped (about 3 cups) 3/4 tsp. sea salt plus more small to medium head of iceberg lettuce
Instructions:
Make the sauce: combine mayonnaise, ketchup, dill relish, coconut aminos, maple syrup (if not on Whole30), and vinegar in small bowl. Stir to combine and chill while you continue cooking.
Heat 2 teaspoons avocado oil in a medium skillet (preferably non-stick) over medium-high heat until oil is shimmering. Add onions and 3/4 teaspoon salt. Reduce heat to medium-low, and cook, stirring occasionally until onions are browned, about 15 minutes. Once onions are browned, they will start to sizzle and look dry. Add 1 tablespoon water to skillet and stir, cooking until water evaporates and onions begin sizzling again. Repeat the process with 1 tablespoon water until onions are dark brown and extremely caramelized, about 3 times, a total of about 30 minutes. Transfer to a bowl and let cool.
Make the lettuce “buns”: slice off the stem of the head of iceberg lettuce, about 1/2-3/4”. Cut into fourths: down the center, then slice each half in half to make wedges. Take out the middle 2/3 of each iceberg wedge, so it leaves just a 3/4” thick lettuce “bun”. Set aside.
PALEO RECIPES | Butternut Squash and Apple Hash with Sausage By therealfoodrds.com
Some of our favorite fall flavors come together in this satisfying hash. Serve it with a side of sauteed vegetables for dinner or toss a fried egg on top for a hearty breakfast on a cool, crisp morning
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 Tbsp. coconut oil, divided 1 medium onion, diced 1 small butternut squash (1 ½ lbs.), peeled and cut into ¼-inch dice (about 3 cups) 1 medium apple, cored and diced 12 ounces ground turkey or chicken ½ tsp. dried sage ¼ tsp. dried thyme ¼ tsp. garlic powder ½ tsp. sea salt Pinch of nutmeg and/or red pepper flakes (optional)
Instructions:
Combine ground turkey, sage, thyme, garlic powder, salt and nutmeg or red pepper flakes (if using) in small bowl. Stir with large spoon or use your hands to combine. Set aside.
Place a large skillet over medium-high heat. Add 2 tsp. coconut oil and heat just until oil starts to shimmer. Add onion and butternut squash. Saute for 7-8 minutes, stirring occasionally.
Add 3 Tbsp. water and diced apple. Cook an additional 5 minutes, stirring occasionally.
PALEO RECIPES | No Fail Paleo Pancakes; Gluten Free By stayfitmom.com
they taste delicious! For this recipe, I use 1 large banana. I like to warm it up in the microwave for about 35 seconds so that it gets soft and easy to mash with my fork. Once you’ve got your banana mashed, add 2 eggs, 1 teaspoon of vanilla, 1 teaspoon of cinnamon and a tablespoon of coconut flour. I mix everything together using my fork.
Yield: 1 Servings
Ingredients: 1 Banana 2 eggs 1 T Coconut Flour 1 t Cinnamon 1 t Vanilla Fruit of choice or dark chocolate chips for topping Maple Syrup etc etc etc
Instructions:
Mix together mashed up banana, eggs, coconut flour, cinnamon and vanilla in a small bowl.
Heat stovetop to medium-high heat.
Pour the batter into 3 evenly sized pancakes in the pan.
PALEO RECIPES | Paleo Chicken Broccoli “Rice” Casserole By paleorunningmomma.com
This creamy Paleo chicken, broccoli, and rice casserole is packed with flavor and filling in the best way! It’s Whole30 compliant, keto, dairy free and perfect to make ahead of time for easy lunches and dinners.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 3 Tbsp ghee or rendered bacon fat 1 med onion chopped 4 cloves garlic minced 2 Tbsp tapioca flour or arrowroot starch 1 3/4 cups chicken bone broth 1/2 cup coconut milk full fat 1 Tbsp spicy brown mustard 2 Tbsp nutritional yeast optional 1/4 sea salt or to taste 1/8 tsp black pepper or to taste
Instructions:
Preheat your oven to 425 degrees. Place chicken on a baking sheet and coat with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper.
On a separate baking sheet lined with parchment paper, arrange broccoli and toss with 1 1/2 Tbsp avocado oil plus salt and pepper.
Roast chicken for 20-25 minutes or until cooked through. Midway through, flip the chicken and for even roasting. Roast broccoli for 15-20 mins or until fork tender, stirring midway through.
PALEO RECIPES | Whole30 Instant Pot Sweet & Sour Chicken (Paleo, Gf, Skillet Instructions) By wholekitchensink.com
Whole30 instant pot sweet and sour chicken is so easy and so quick to make. It’s completely Paleo, sugar free, gluten free, and made in less 30 minutes. The simplicity of this recipe makes it perfect for a weeknight meal that’s family friendly, or for Whole30 meal prep.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tablespoons sesame oil 1.5 pounds boneless, skinless chicken breasts, diced into 1.5 inch-2 inch pieces (about 3 large chicken breasts) 1 medium red onion, halved and then chopped into 1 inch pieces 1 red pepper, seeds and stem removed and then chopped into 1 inch-2 inch pieces 3/4 cup canned pineapple chunks 1/2 teaspoons salt 1/3 cup rice vinegar 1/3 cup Primal Kitchen Whole30 Approved Ketchup 2/3 cup pineapple juice from canned pineapple 1/2 cup coconut aminos
Press “cancel” and then add in the peppers, onions and pineapple chunks to the top of the chicken. Do not stir
Mix together all sauce ingredients except for the arrowroot flour and water in a small bowl. Add the sauce into the instant pot, close the lid, and set to “manual high pressure” for 5 minutes. Make sure the venting valve is set to sealed
PALEO RECIPES | Spicy Paleo Sticky Chicken In The Instant Pot By thesewildacres.com
This year we tried our hand at raising cornish-cross chickens, which went really well. Now our freezer is stocked with delicious chickens.
Yield: 1 Servings
Ingredients: 2-3 Pounds Bone-In Chicken Thighs or Legs I can fit 6 hindquarters in my 6 quart Instant Pot 2 tbsp Coconut Oil 1 tbsp Chipotle Powder 1 tbsp Cumin 1 tsp Coriander 1 tsp Ginger 1 tsp Garlic Powder 1 tsp Turmeric 1 tbsp Himalayan Pink Salt 1 tsp Pepper
Instructions:
Pat the chicken dry with paper towels.
Make the spice rub by combining the chipotle, turmeric, cumin, ginger, coriander, garlic, cayenne, sea salt, and black pepper. Coat the chicken with the rub well on all sides.
Add your choice of fat to the instant pot- I recommend coconut oil. Set the Instant Pot to “Saute” with the lid off. Brown the drumsticks on all sides.
PALEO RECIPES | Chocolate & Mint Raw Vegan Cheesecake Bites By theloopywhisk.com
These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free, as well as vegan and paleo. NOTE: The freezing time has not been included in the prep time. For the chocolate cups, I've used about 1 inch deep cupcake cases with largest diameter 2 1/2 inches and smallest diameter 1 3/4 inches.
Prep time: Total time:
Yield: 10 Servings
Ingredients: 1/3 cup melted coconut oil pinch of salt 1/4 cup maple syrup 1/2 cup + 2 tbsp cocoa powder 2 cups cashews soaked in 3 cups of water for at least 2 hours and drained 1/2 cup melted coconut oil 1/2 cup maple syrup 3 tbsp lemon juice pinch of salt 1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) (Note 1)
Instructions:
Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
Leave to cool until only slightly warm.
Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).
PALEO RECIPES | Egg Roll In A Bowl By theseasonedmom.com
All of the delicious flavors of your favorite fried Chinese restaurant appetizer come together in a lighter, faster, one skillet meal! This "Egg Roll in a Bowl" is a quick and healthy dinner that's ready in about 20 minutes!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 lb. ground turkey breast can substitute with ground chicken, ground beef, or ground pork 1 sweet onion diced 1 tablespoon toasted sesame oil* 1 tablespoon rice vinegar 2 teaspoons minced fresh garlic** 1 teaspoon ground ginger ¼ cup less sodium soy sauce 1 (16 ounce) bag coleslaw mix ½ cup grated or “matchstick” carrots 2 green onions thinly sliced
Instructions:
Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink. Drain; return meat to skillet.
Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, for a few more minutes (until onion is tender).
Add garlic, ginger, soy sauce, hoisin sauce (optional), coleslaw mix, and carrots to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.
PALEO RECIPES | Citrus Grilled Shrimp and Zoodles By paleorunningmomma.com
Fresh citrus grilled shrimp and zoodles create a light, healthy and super tasty lunch or dinner! A cilantro, lime, and orange vinaigrette acts as both a marinade and dressing for the dish, which can be served warm, or cold, as a zucchini noodle salad. Gluten free, paleo, Whole30 friendly.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1.5 tsp finely grated lime zest from one med lime 1.5 tsp finely grated orange zest 3-4 cloves garlic minced 2 tbsp fresh minced cilantro 2 tsp fresh lime juice 1.5 Tbsp fresh orange juice 6 Tbsp olive oil 1/2-3/4 tsp fine grain sea salt plus more to season shrimp before cooking 1/4 tsp black pepper OR chipotle chili powder for extra spice (1/4 tsp will add significant spice) 1 tsp honey optional - adding honey makes the recipe no longer whole30 compliant
Instructions:
To create the marinade, blend all ingredients on low, or whisk together in a bowl, except for olive oil, then stream the olive oil in with the blender running on low or while whisking.
Pour the dressing into a container, and reserve 3 Tbsp of the dressing to marinate the shrimp. Cover and marinate in the refrigerator for at least one hour. The rest of the dressing should be covered and refrigerated until ready to use.
Spiralize your zucchini and "sweat" them by placing in a colander over a bowl, and sprinkling with sea salt. This will release much of the water over the course of an hour, after which you can drain them and squeeze out excess water with paper towels. The zucchini can sweat while the shrimp marinates.
Happy New Year! Most of us are likely starting to feel the sugar crash of the holidays coming on. Thus, my first recipe of 2018... Detox Turmeric Chicken Soup! It's anti-inflammatory, detoxifying, and paleo, AIP, and whole 30 compliant.
Yield: 1 Servings
Ingredients: 2 tbsp coconut oil 1 medium onion, diced 3 celery stalks, chopped 2 medium golden beets, peeled and chopped 4 carrots, peeled and chopped into half moons 2 cups cauliflower, chopped 5 cups chicken bone broth 1 cup coconut cream (optional.. sub more bone broth) 10–12 oz chicken, cooked and shredded 1.5 cups kale, destemmed and roughly chopped
Instructions:
Using a large pot, melt 2 tbsp of coconut oil on medium heat
PALEO RECIPES | 2-Ingredient Banana Pancakes By livingwellmom.com
With 2 eggs and 1 banana, these quick-and-easy pancakes are naturally gluten-free, dairy-free, and Paleo-friendly. The bananas add natural sweetness while the eggs give you a nice amount of protein that will keep you and your children satisfied longer than most typical pancake recipes.
Whisk the eggs together in a medium bowl. Break the banana into chunks and mash or mix into the egg mixture. Whisk together until blended and few lumps remain.
Optional: add 1/4 tsp cinnamon or 2-4 Tbsp blueberries for variety.
Cook over medium heat until the edges begin to brown. Flip and cook for an additional 30-60 seconds or until cooked through.
PALEO RECIPES | Avocado Egg Salad By downshiftology.com
This avocado egg salad is a delicious spin on the traditional egg salad recipe and perfect for spring or summer. Watch the video above to see how quickly it comes together.
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 large avocado, peeled, pitted and finely diced 3 hard boiled eggs, roughly chopped 2 tbsp red onion, chopped 2 tbsp mayonnaise 1 tbsp chives, chopped 1 tbsp parsley, chopped 1 tsp lemon juice salt and pepper lettuce leaves (optional, for serving) etc
Instructions:
Add all of the ingredients to a mixing bowl and stir to combine.
Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.
PALEO RECIPES | BBQ Chicken Stuffed Sweet Potatoes By evolvingtable.com
BBQ Chicken Stuffed Sweet Potatoes are an easy, healthy, gluten-free, and dairy-free weeknight dinner recipe the whole family will enjoy!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 cooked sweet potatoes about ½ pound each 2 Tbsp. olive oil 1 pound chicken breasts pounded thin, cut into 4 portions ½ tsp. salt ¼ tsp. pepper ¾ cup BBQ sauce* original ½ red onion finely diced Salt and pepper to taste Cilantro finely chopped Cheese optional
Instructions:
Cook sweet potatoes in the Instant Pot or in the oven.
In a large skillet over medium heat add olive oil and chicken breasts.
Cover with a lid and cook for 10-12 minutes, flipping chicken breasts halfway through.
PALEO RECIPES | Paleo Cashew Chicken: Paleo, One Pan, 30 Minutes By wholekitchensink.com
This easy Paleo cashew chicken skillet recipe will make healthy eating both delicious and easy whether you’re doing a Whole30 or not! It’s made completely in one pot.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 pound chicken breasts, diced into 1″ cubes 3 green onions, chopped 2 cups broccoli florets 1 red or green pepper, thinly sliced 1 cup sugar snap peas 1 cup shredded carrots 1/2 cup raw cashews (or lightly roasted is fine) 1 tablespoon olive oil 1 tablespoon minced garlic 1/2 teaspoon salt
Instructions:
Heat olive oil in a large pan over medium-high heat
Once hot, add diced chicken and salt and let begin to brown on both sides, about 5 minutes
While chicken is browning, combine sauce ingredients into a small bowl, mix well and set aside
