Tag Archives: paleo

Lemon Herb Salmon

The easiest, most delicious AND healthy Baked Lemon Herb Salmon Recipe combines fresh ingredients for tons of flavor! It’s made in less than 30 minutes, low carb, paleo, gluten free and Whole30!

Pair it with Roasted Garlic Broccolini or Grilled Garlic Lemon Asparagus for a complete, healthy, flavorful meal.

Piece of baked salmon on plate, topped with herbs and lemon slices

If healthy, quick and easy is what you’re looking for, then this salmon fits the bill! I originally shared this Lemon Herb Salmon recipe in 2012. Since then, it’s been in regular rotation at my house when I’m looking for something quick and healthy to make for dinner.

Salmon is loaded with omega 3’s, an essential fat that your body needs. It’s also a great source of protein and high in B vitamins! The lemon in this recipe gives it a boost of vitamin C, while the herbs add more vitamins and iron.

Roasted or steamed vegetables or a green salad on the side complete this healthy, gluten free meal. It only takes 10 minutes to prep the recipe and 15-20 minutes to bake, which means in less than 30 minutes, dinner is on the table!

Read the full post here!

Chipotle Bacon Guacamole

Chipotle Bacon Guacamole is the perfect combination of spice, flavor & crisp bacon crunch! It’s great for dipping, or served on top of tacos, sandwiches or burgers!

The bacon guacamole is gluten free. Serve it with a lettuce wrapped burger or Chipotle Lime Chicken Fajita Skewers for a delicious low carb meal, perfect for those on the keto diet!

Guacamole in white bowl with crumbled cooked bacon on top

If your life motto is “always add bacon!” then this guacamole recipe is for you!

My friends Joe and Nicolle first introduced me to Bacon Guacamole many years ago and I’ve been making it for parties ever since. While it’s always a hit at a get-together, it’s also great to make during the week and toss on top of a number of dishes.

Same ol’ scrambled eggs for breakfast? No way! Add Bacon Guacamole to take bacon and eggs to a whole new level!

Boring turkey sandwich for lunch? Not anymore! Add this Bacon Guacamole recipe to kick things up a notch!

Plain cheeseburger for dinner? Not in this house! We put Bacon Guacamole on our burgers!

Whether it’s dipped up with chips, served on tacos, sandwiches, burgers or grilled chicken, you just can’t beat the salty, smokey flavor of this Chipotle Bacon Guacamole!

Read the full post here!

Grilled Pineapple Tomatillo Guacamole

Grilled Pineapple Tomatillo Guacamole is a little sweet, slightly smokey & totally delicious! This easy to make dip recipe is healthy, gluten free & vegan!

Serve it with Chipotle Lime Chicken Fajita Skewers and Deconstructed Mexican Street Corn for the ultimate Fiesta!

Tomatillo guacamole in white bowl, on plate with tortilla chips

I am a huge fan of avocados. I’m a millennial that lives in California, of course I am! Haha! No matter your age or where you live, if you love this creamy green fruit as much as I do, allow me to give you a virtual high five!

Avocado is the base for my favorite smoothie recipe, the Lean Green Superfood Smoothie. It’s also the main ingredient in THE BEST Vegetarian Enchiladas with Creamy Avocado Sauce.

And finally, it is the reason my favorite green dip exists. Without avocados, there would be no guacamole! And a world without guacamole would be tragic!

Guacamole is delicious as a dip, a topper of tacos and a must-have addition to burritos. Yes, I know, guac is extra! 🙂 But not if you make your own at home!

While I love a traditional, no frills guacamole, I also love to put fun twists on the dip. Chipotle Bacon Guacamole is perfect for the bacon enthusiast. Peach Strawberry Guacamole is a fun, sweet, summery twist on the dip. But my all-time favorite guacamole recipe has to be this Grilled Pineapple Tomatillo Guacamole.

I’ve been making this recipe since 2012 and I have to say, it’s always a hit at parties! The sweet and smokey grilled pineapple, tomatillos and jalapeños add so much flavor to this delicious guacamole recipe.

It’s great with chips for dipping, or for a healthy option, serve it with mini peppers or sliced bell peppers!

Read the full post here!

Bacon Wrapped Balsamic Pork Loin

In this Rosemary Balsamic Pork Loin recipe, pork is rubbed with garlic & herbs. It’s then bacon wrapped & baked in the oven for an easy, gluten free & keto meal!

Sliced bacon wrapped pork loin on cutting board with fresh herbs

I love a good bacon wrapped recipe! Bacon Wrapped Meatloaf is the best meatloaf you’ll ever eat! Bacon Wrapped Dates are the perfect party appetizer. And this Bacon Wrapped Turkey Breast is not just for Thanksgiving, it’s seriously delicious year-round!

This Bacon Wrapped Pork Loin is a great recipe that’s low carb and so easy to make. With only 15 minutes or prep time and 45 minutes of cook time, this recipe is on the table!

It makes enough to serve 8, perfect for weekend family dinners or Easter Sunday.

Not feeding 8 people? This balsamic pork loin is also great leftover. Slice it up and turn it into sandwiches for lunch. Or dice it up and turn it into a hash for breakfast!

Read the full post here!

Instant Pot Turkey Stock

Use the leftover turkey bones from Thanksgiving dinner in this easy Instant Pot Turkey Stock recipe, then use the stock to make a scrumptious soup!

Mason jar of homemade instant pot turkey stock on marble tray with sprigs of fresh thyme and sage

As soon as you carve up the Thanksgiving turkey, don’t throw out the bones and carcass! Instead, throw them straight into an Instant Pot with celery, carrots, onions, garlic and water to make a delicious homemade turkey stock!

It’s honestly that simple and you’ll be so happy you took the extra 5 minutes to toss this turkey stock together, because then you’ll have it on hand to make a seriously delicious Slow Cooker Turkey Soup with Stuffing Dumplings (recipe coming tomorrow!)!

Read the full recipe here!

30 Easy Whole30 Recipes + Shopping List

Check out these 30 easy Whole30 recipes that will make it simple to create healthy Whole30 meals, that also taste delicious! Plus, use the handy Whole30 shopping guide to grab everything you need to make these tasty recipes at home!

Check out these 30 easy Whole30 recipes that will make it simple to create healthy Whole30 meals, that also taste delicious! Plus, use the handy Whole30 shopping guide to grab everything you need to make these tasty recipes at home!

I’m wrapping up “Whole30 March” today with a list of 30 Easy Whole30 Recipes + a convenient Whole30 shopping list that will make it simple to purchase ingredients for the Whole30 diet that you might not already have in your kitchen pantry.

Read the full post here!

Bacon Wrapped Pork Chops

Bacon Wrapped Pork Chops are tossed in a balsamic herb marinade, then wrapped in a bacon weave for a delicious & impressive dinner recipe that is so easy to make!

Bacon Wrapped Pork Chops

A few weeks back, the co-founder of ButcherBox, reached out to me about sharing a link to my Beef Ragu recipe with his e-mail subscribers.

Of course I was excited that he wanted to share the recipe, but as I looked into ButcherBox, I was equally as excited about his company!

At ButcherBox, they find the best 100% grass-fed beef, organic chicken and Heritage Breed pork in America and deliver it directly to your doorstep each month.

Growing up in Oklahoma, we had a “meat man” that would deliver beef to our house each week. The idea of ButcherBox definitely really rang true to my Oklahoma upbringing.

Read the full post here!

Cilantro Lime Pesto

This cilantro pesto recipe is vegan, gluten free & paleo, perfect for adding to risotto or pasta, or for topping tacos, grilled chicken, steak or pork.

Cilantro Lime Pesto Recipe

A couple of weeks back I checked out San Diego restaurant, Venga Venga for the first time.

I was so impressed with this authentic Mexican restaurant, found just north of the Mexico border in southern San Diego. (Unfortunately it has since closed!)

Read the full post here!

Bacon Wrapped Sweet Potato Jalapeno Poppers

These gluten free, dairy free & paleo jalapeno poppers are filled with creamy sweet potatoes, then wrapped in bacon & baked in the oven.

Bacon Wrapped Sweet Potato Jalapeno Poppers

What’s better than a delicious jalapeño popper as a party appetizer? Maybe a jalapeño popper filled with creamy sweet potato, wrapped in bacon and made with only 6 ingredients?!

Read the full post here!

Key Lime Grilled Chicken Taco Skewers

Key Lime Grilled Chicken Taco Skewers are a quick & easy recipe that’s low carb & gluten free. Serve them in tortillas for tacos, over rice or on a salad!

Key Lime Grilled Chicken Taco Skewers

Last week my friend Carla brought me a giant bag of key limes from the tree at her house. Giant bag of key limes, what oh what would I do with all of these little gems!

Obviously my first thought was key lime pie, cheesecake or ice cream, but I wanted to do something different than dessert. That’s when I got thinking about one of the most popular recipes on the blog, Chipotle Lime Chicken Fajita Skewers.

I decided to do a twist on that recipe with the key limes and my delicious homemade taco seasoning.

Read the full post here!

Avocado Scallop Ceviche

Scallop ceviche is a healthy, flavorful appetizer filled with fresh vegetables, peppers and citrus. It’s gluten free, paleo & easy to make!

Avocado Scallop Ceviche

After the amazingness of my Bacon Pistachio Scallops last weekend, I went on a scallop frenzy.

It was all I wanted to eat for the next three days! One of the creations that I came up with while on my “Scallop Bender” was a delicious Avocado Scallop Ceviche Recipe.

Read the full post here!

Spiralized Jicama & Avocado Salad

This Spiralized Jicama & Avocado Salad is a unique and healthy recipe that is gluten free & vegetarian. It’s great for lunch or served as a side dish!

Jicama Avocado Salad

When I first purchased my Spiralizer, I went to the grocery store, perusing the produce section for anything and everything I could potentially spiralizer. One of the items that I found was jicama.

Jicama, also known as a “Mexican Yam” is a vegetable traditionally from Mexico and Central America.  It’s a slightly sweet, starchy vegetable that resembles the consistency of a pear or apple.  It’s high in dietary fiber and Vitamin C making it a healthy addition to your diet!

Read the full post here!

Cilantro Lime Chicken Stuffed Peppers

This recipe for stuffed peppers is filled with slow cooked cilantro lime chicken & diced avocado for a healthy, gluten free and paleo dinner!

Cilantro Lime Chicken Stuffed Peppers

If you’ve been thinking that there’s a “healthy trend” going on this week on the blog, then you would be correct!

After all of the cheesy dips for Superbowl and sugary sweets for Valentine’s Day, I decided that it was time to take a turn for the healthy this week on the blog!

Read the full post here!

Butternut Squash Stuffed Poblano Peppers

Creamy butternut squash is added to these stuffed poblano peppers for a rich, creamy, flavorful, vegan side dish, perfect for Thanksgiving!

Butternut Squash Stuffed Poblano Peppers

Looking for a last minute, unique Thanksgiving side dish? Look no further than these Butternut Squash Stuffed Poblano Peppers!

Read the full post here!

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

This one dish balsamic roasted chicken is an easy meal to toss together that’s filled with flavor, healthy and gluten free!

Roasted Balsamic Chicken with Heirloom Tomatoes

For last Sunday’s family dinner, I went on a “refrigerator scavenger hunt” to find ingredients that would come together in a delicious meal that wouldn’t take me all night to make!

Roasted Balsamic Tomatoes and Chicken

In one skillet I combined a ton of flavors and created a new simple dinner favorite!

While the chicken was roasting I made a Sun Dried Tomato Mozzarella Risotto that went perfectly with this dish.

Roasted Balsamic Skillet Chicken Ingredients

Balsamic Roasted Chicken Ingredients

  • 1 lb chicken breasts (boneless, skinless)
  • ÂŒ cup balsamic vinegar
  • ÂŒ cup olive oil
  • 2 cups heirloom cherry tomatoes (halved)
  • 8 cloves garlic
  • 2 tbsp fresh basil

Balsamic Roasted Chicken Instructions

Pre-heat the oven to 375°F.

Begin by placing the chicken breasts in an oven safe skillet or dish. Because I was feeding 6, I sliced the chicken breasts in half, but this is optional!

Skillet Chicken Recipe

Combine the balsamic vinegar and olive oil, then pour over the chicken.

Balsamic Skillet Chicken

Add the tomatoes, garlic cloves and basil to the skillet.

Skillet Roasted Balsamic Garlic Chicken

Bake for 40-45 minutes.

Skillet Heirloom Tomato and Balsamic Chicken

Serve the chicken with tomatoes and sauce drizzled over the top.

Balsamic Heirloom Tomato Chicken

Roasted Balsamic Chicken with Heirloom Tomatoes
5 from 1 vote
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Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

This one dish balsamic roasted chicken is an easy meal to toss together that's filled with flavor, healthy and gluten free!

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Calories 570 kcal
Author Whitney Bond

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • ÂŒ cup balsamic vinegar
  • ÂŒ cup olive oil
  • 2 cups cherry tomatoes halved
  • 8 cloves garlic
  • 2 tbsp fresh basil chopped

Instructions

  1. Pre-heat the oven to 375°F.

  2. Place the chicken breasts in an oven safe skillet or dish.
  3. Combine the balsamic vinegar and olive oil, then pour over the chicken.
  4. Add the tomatoes, garlic cloves and basil to the skillet.
  5. Bake for 40-45 minutes.

Roasted Green Bean Pesto Salad

This simple & delicious vegan, paleo Roasted Green Bean Pesto Salad is bold in flavor and perfect for lunch or a side dish with dinner!

Roasted Green Bean Salad Recipe

I bet you all were wondering what other dish I created using that delicious Paleo Vegan Walnut Sage Pesto I made last week!

I apologize if it’s been keeping you up at night, but never fear, the new recipe is here and you can be guaranteed a good nights rest tonight! 😉

Vegan Roasted Green Bean Pesto Salad

This Paleo salad recipe is full of rich flavors and would be perfect served with any of these Paleo main dishes, like Roasted Balsamic Pork Tenderloin, Lemon Herb Salmon or Herb Crusted Turkey Breast!

Roasted Green Bean Salad Ingredients

Roasted Green Bean Pesto Salad Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper (diced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil (chopped)
  • 1/4 cup Walnut Sage Pesto (click link for recipe)
  • 1/3 cup walnuts

Roasted Green Bean Pesto Salad Instructions

Preheat the oven to 400°F.

Begin by trimming the ends off the green beans, chopping them into 1 inch pieces and adding them to a large mixing bowl.

Chopped Fresh Green Beans

Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.

Roasted Green Bean Tomato Salad Recipe

Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.

Roasted Green Beans and Tomatoes

Top with the fresh basil and place into the oven for 25-30 minutes.

While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.

Toasted Walnuts

Remove the vegetables from the oven.

Roasted Green Beans and Tomato Recipe

Add the roasted vegetables to a large mixing bowl.

My recommendation: grab the sides of the parchment paper or foil (like this ↓) and simply slide it into the bowl so you make sure to get all the roasted vegetables and the delicious balsamic juices into the bowl.

Roasted Green Beans and Tomato Salad Recipe

Next, add the pesto to the roasted vegetables.

Roasted Green Beans and Pesto Salad Recipe

Toss well. Place into a serving bowl and top with the toasted walnuts.

Roasted Green Bean Pesto Salad Recipe

My intern Erin and I ate this for lunch last week, but it would also be a great side dish for dinners, BBQs or holidays!

Roasted Green Bean, Tomato Salad

Roasted Green Bean Salad Recipe
5 from 1 vote
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Roasted Green Bean Pesto Salad

This simple & delicious vegan, paleo Roasted Green Bean Pesto Salad is bold in flavor and perfect for lunch or a side dish with dinner!

Course Salad, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 313 kcal
Author Whitney Bond

Ingredients

  • 1 lb green beans
  • 1 cup grape tomatoes
  • 4 garlic cloves
  • 1 red bell pepper diced
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil chopped
  • 1/4 cup Walnut Sage Pesto click link for recipe
  • 1/3 cup walnuts

Instructions

  1. Preheat the oven to 400°F.

  2. Trim the ends off the green beans, chop into 1 inch pieces and add them to a large mixing bowl.
  3. Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.
  4. Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.
  5. Top with the fresh basil and place into the oven for 25-30 minutes.
  6. While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.
  7. Remove the vegetables from the oven.
  8. Add the roasted vegetables to a large mixing bowl.
  9. Next, add the pesto to the roasted vegetables.
  10. Toss well. Place into a serving bowl and top with the toasted walnuts.

Paleo Sweet Potato Skins with Sage Pesto and Bacon

Vitamin packed sweet potatoes are filled with healthy, paleo, sage walnut pesto, crispy bacon and fresh arugula for delicious Paleo Sweet Potato Skins.

Sweet Potato Skins with Sage Pesto and Bacon

I am so excited to share this totally delicious and totally unique new recipe with all of you!

My roommate asked me yesterday where in the world I got the idea for this dish and my response was, “I have no earthly idea!”

Paleo Sweet Potato Skins Recipe

No matter how I came up with this recipe, I’m just glad I did! It is is so scrumptious and a great alternative to traditional potato skins that are not quite on the “healthy list”!

Healthy Sweet Potato Skins

This recipe tastes like Thanksgiving in a bite combining the flavors of sweet potato and sage!

Paleo Sweet Potato Skin Ingredients

Ingredients

  • 4 sweet potatoes (scrubbed clean)
  • 1 tbsp olive oil
  • 1/2 cup Walnut Sage Pesto
  • 4 slices bacon
  • 1/4 cup arugula

Preheat the oven to 400°F.

Brush the olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.

Sweet Potato Skins Recipe

Place the bacon on a wire rack on top of a baking sheet and into the oven for 20 minutes or until crispy.

Remove the sweet potatoes and bacon from the oven.  Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.

Scoop out 2-3 tbsp of potato from the middle.

Paleo Sweet Potato Skin Recipe

Place a tablespoon of pesto in the center of each potato.

Sage Pesto Sweet Potato Skins

Crumble the crispy bacon and place on top of the pesto.

Paleo Bacon Pesto Sweet Potato Skins

Top each potato skin with a few pieces of fresh arugula and serve.

Bacon Arugula Stuffed Sweet Potato Skins

These would make an amazing side dish for a fall dinner menu or an awesome appetizer at a Sunday football party. By the way, is it football season yet?  49 days?  Let the countdown begin!

Paleo Sweet Potato Skins

Vitamin packed sweet potatoes are filled with healthy, paleo, sage walnut pesto, crispy bacon and fresh arugula for delicious Paleo Sweet Potato Skins.
5 from 1 vote
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Paleo Sweet Potato Skins with Sage Pesto and Bacon

Vitamin packed sweet potatoes are filled with healthy, paleo, sage walnut pesto, crispy bacon and fresh arugula for delicious Paleo Sweet Potato Skins.

Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 potato skins
Calories 177 kcal
Author Whitney Bond

Ingredients

  • 4 sweet potatoes scrubbed clean
  • 1 tbsp olive oil
  • 1/2 cup walnut sage pesto click link for recipe
  • 4 slices bacon
  • 1/4 cup arugula

Instructions

  1. Preheat the oven to 400°F.

  2. Brush olive oil on the sweet potatoes and place in the oven on a baking sheet for 45 minutes.
  3. Place the bacon on a wire rack on top of another baking sheet and into the oven for 20 minutes or until crispy.
  4. Remove the sweet potatoes and bacon from the oven.
  5. Allow the potatoes to cool for 10-15 minutes then slice in half lengthwise.
  6. Scoop out 2-3 tbsp of potato from the middle.
  7. Place a tablespoon of pesto in the center of each potato.
  8. Crumble the crispy bacon and place on top of the pesto.
  9. Top each potato skin with a few pieces of fresh arugula and serve.

Paleo Walnut Sage Pesto

Fresh sage & parsley are combined with walnuts, garlic & olive oil in this dairy free, vegan, paleo Walnut Sage Pesto recipe, perfect on chicken or pork!

Paleo Walnut Sage Pesto Recipe

It’s creamy, delicious, dairy free, vegan and PALEO!

Healthy Walnut Sage Pesto

This Pesto sauce is perfect on chicken, pork or fish. I also have a couple unique recipe uses for the scrumptious sauce, including Sweet Potato Skins and Roasted Green Bean Pesto Salad!

Walnut Sage Pesto Ingredients

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic (crushed)
  • Âœ tsp black pepper
  • 1 cup walnuts
  • Âœ cup olive oil
  • 2 tbsp lemon juice
  • ÂŒ cup water

Add the sage and parsley to a food processor.

Walnut Sage Pesto Recipe

Add the garlic, black pepper and walnuts.

Walnut Sage Pesto Recipe

Puree in the food processor for 15 seconds, then add the lemon juice. Turn the food processor back on and add the olive oil through the pour spout at the top.

Paleo Walnut Sage Pesto Recipe

Next, add the water while continuing to puree for an additional 30-60 seconds or until all ingredients are combined.

Paleo Walnut Sage Pesto Recipe

Voila! A simple, healthy and yummy sauce made in less than 5 minutes!

Paleo Walnut Sage Pesto

Paleo Walnut Sage Pesto Recipe
5 from 1 vote
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Paleo Walnut Sage Pesto

Fresh sage & parsley are combined with walnuts, garlic & olive oil in this dairy free, vegan, paleo Walnut Sage Pesto recipe, perfect on chicken or pork!

Course Sauce
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups pesto
Calories 934 kcal
Author Whitney Bond

Ingredients

  • 1 cup fresh sage
  • 1 cup fresh Italian parsley
  • 4 cloves garlic crushed
  • Âœ tsp black pepper
  • 1 cup walnuts
  • Âœ cup olive oil
  • 2 tbsp lemon juice
  • ÂŒ cup water

Instructions

  1. Add the sage, parsley, garlic, black pepper and walnuts to a food processor.

  2. Puree in the food processor for 15 seconds then add the lemon juice.
  3. Turn the food processor back on and add the olive oil through the pour spout at the top.
  4. Add the water while continuing to puree an additional 30-60 seconds or until all ingredients are combined.

Shrimp Mango Arugula Salad

This Shrimp Mango Arugula Salad combines mango, papaya, avocado & lemon pepper grilled shrimp for a fresh, flavorful salad that is perfect for summer!

Shrimp Mango Arugula Salad

My most recent summer salad creation was inspired by my favorite dish at Queenstown, San Diego. If you live in the area and haven’t visited this fine establishment, you are seriously missing out!

The food is amazing, service is delightful and drinks are delicious!  To say that I’m a regular here would be an understatement!

Mango Papaya Arugula Salad

While I’ve grown fond of a number of dishes on their menu, this salad is my go to for weekend afternoons when I’m craving something light and refreshing, yet still filling.

I created my own version of the salad on Friday with a little extra shrimp I had lying around.

The result was a light and refreshing salad that was packed with flavor!

Shrimp Mango Arugula Salad Ingredients

Lemon Pepper Grilled Shrimp Ingredients

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic (crushed)
  • 1 tsp black pepper
  • 8 shrimp (peeled & deveined)

Mango Arugula Salad Ingredients

  • 2 cups arugula
  • 1/4 cup mango (diced)
  • 1/4 cup papaya (diced)
  • 1 avocado (diced)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh mint

Prepare the marinade for the shrimp by combining the olive oil, lemon juice, garlic and black pepper.

Lemon Pepper Shrimp Marinade

Add the shrimp to the marinade.

Lemon Pepper Shrimp Recipe

Place in the refrigerator for 15 minutes then fire up the grill to medium heat.  Grill the shrimp for 2-3 minutes per side, then prepare the salad by adding the arugula, mango, papaya and avocado to a large bowl.

Arugula Mango Shrimp Salad Recipe

Next, squeeze the tbsp of lemon juice and olive oil over the salad.  Add the shrimp and toss well. Top with the fresh mint.

Lemon Pepper Shrimp Salad

Shrimp Mango Arugula Salad
5 from 1 vote
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Shrimp Mango Arugula Salad

This Shrimp Mango Arugula Salad combines mango, papaya, avocado & lemon pepper grilled shrimp for a fresh, flavorful salad that is perfect for summer!

Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 29 minutes
Total Time 29 minutes
Servings 2 people
Calories 526 kcal
Author Whitney Bond

Ingredients

Lemon Pepper Grilled Shrimp

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic crushed
  • 1 tsp black pepper
  • 8 shrimp peeled & deveined

Mango Arugula Salad

  • 2 cups arugula
  • 1/4 cup mango diced
  • 1/4 cup papaya diced
  • 1 avocado diced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh mint

Instructions

  1. Prepare the marinade for the shrimp by combining the olive oil, lemon juice, garlic and black pepper.
  2. Add the shrimp to the marinade.

  3. Place in the refrigerator for 15 minutes then fire up the grill to medium heat.
  4. Grill the shrimp for 2-3 minutes per side, then prepare the salad by adding the arugula, mango, papaya and avocado to a large bowl.

  5. Squeeze the tbsp of lemon juice and olive oil over the salad.

  6. Add the shrimp and toss well.
  7. Top with the fresh mint.

Paleo Infographic: Everything You Need To Know

FinalPaleoInfographic*

A few months ago, a friend of mine started dating a guy who swore by his Paleo lifestyle. Initially, we could not understand why anyone would choose to follow such a strict diet. Many questions arose even one as simple, and stupid, as “does he actually hunt and gather his food?” While this question may seem ridiculous, the hunter-gatherer methodology of our ancestors largely builds what the Paleo diet is all about. I have not tried the Paleo diet yet and do not in any way claim to be an expert. However, when I have attempted to look up what the Paleo diet consists of, I have found a bunch of different viewpoints, making it confusing and difficult for one to start their own Paleo venture. Between the above paleo infographic and the following post I’m going to simplify what Paleo is, why one should consider the diet, and how to get started. Consider this your go to guide for all the Paleo basics.

For more Paleo information and great Paleo recipes for the grill, check out our very own Whitney Bond on the San Diego 6 Morning News Show!

What is “Paleo”?

The Paleolithic (Paleo) diet craze, often called the caveman diet, began as early as the 1960’s shunning products of the agricultural revolution and the creation of the highly processed foods that exist today. The basic premises of the Paleo diet are simple, eat as if you were roaming the earth more than 10,000 years ago before junk food and heavy pasta meals existed.

What can I eat?

Foods allowed on the Paleo diet all mimic what would have existed in the Paleolithic period. This includes grass-fed meats, fish, seafood, fresh fruit and vegetables, eggs, nuts and seeds, and healthful oils (olive, walnut, flaxseed, macadamia, avocado, coconut). Any type of food that was produced as a result of the agricultural revolution technically cannot be included. This includes grains, legumes, potatoes, refined sugar, dairy, salt, processed foods, refined vegetable oils, and alcohol. If it could not be hunted or gathered by our cavemen ancestors, don’t eat it! Sound too difficult? The leading specialist of this natural diet, Dr. Loren Cordain, offers three “levels” of Paleo in his book The Paleo Diet. These levels enable dieters to slowly transition to full Paleo or stop at whichever point works for them.

Why would I want to be Paleo?

The claims of the Paleo diet all surround themselves with the idea that you’ll live a healthier, fitter life. Paleo research claims it is the only nutritional approach that works with our genetics and ultimately prevents, and can often remedy, the ills and diseases caused by modern day food production. Through their research, Paleo enthusiasts blame refined foods, trans fat, and sugars as the root of many degenerative diseases including obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression, and infertility. In terms of weight loss, the Paleo diet is much more about maintaining a healthy lifestyle rather than shedding pounds, but by ditching processed foods, many do lose weight as a result. This diet plan does not cater to vegetarians, although it can be modified. It is naturally gluten-free, satisfying another degree of healthy eating.

Is Paleo really the healthiest way to eat?

Critics of the Paleo lifestyle emphasize that humans have evolved to be able to eat modern day food. The wild game that existed during the Paleolithic period is not the same as the meats available today, and the sustainability of Paleo is currently not as realistic as it needs to be. Critics claim nearly every fruit, vegetable, and animal is drastically different from those that our cavemen predecessors consumed. Furthermore, our cavemen ancestors ate the way they did out of necessity, not out of want. There is little research on the actual proven benefits of the Paleo diet. These reasons aren’t necessarily an end all for Paleo, the diet is all about how you feel on it and responding to what your body tells you.

Interested in exploring what it means to be Paleo? Check out our most popular Little Leopard Book Paleo recipes including our Chipotle Lime Chicken Fajita Skewers, Grilled Pineapple Tomatillo Guacamole, and Caribbean Mango Avocado Ahi Lettuce Wraps or visit our Paleo page to explore more options!

 

Strawberry Peach Guacamole

Strawberry Peach Guacamole

This strawberry peach guacamole gives a sweet & fruity summer twist to the dip that everyone loves!

Strawberry Peach Guacamole Recipe

I made this dish last weekend for a Memorial Day BBQ and it was a hit with all of my friends!

I served it along side it’s spicy counterpart, Buffalo Sauce Guacamole, which will appear in my cookbook, Buffalo Style, out this fall!

Strawberry Guacamole Recipe

The combination of juicy pieces of strawberry and peaches mixed with fresh basil and lemon juice make it difficult to put down the chips!

Strawberry Peach Guacamole Ingredients

Ingredients

  • 3 avocados
  • 1 tomato (chopped)
  • 1 cup strawberries (chopped)
  • 2 peaches (peeled & chopped)
  • 1 lemon (juiced)
  • 1 tbsp fresh basil (chopped)

Mash the avocados together in a medium bowl, add the tomatoes, strawberries and peaches.

Strawberry Peach Guacamole Recipe

Mix all of the ingredients together then juice the lemon into the guacamole and add the fresh basil.

Strawberry Peach Guacamole

Serve with your favorite chips for delicious dipping pleasure!

Strawberry Peach Guacamole

You could also serve this fruity guacamole with apple crisps for a fun and healthy twist!

Strawberry Peach Guacamole

 

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Guacamole Stuffed Peppers

Guacamole Stuffed Peppers are the perfect gluten free, vegan and paleo party appetizer made with fresh guacamole stuffed in grilled sweet mini peppers!

Guacamole Stuffed Peppers

Last week I noticed a new item at my local grocery store, a bag of small, bright colored, sweet peppers.

I picked up a bag with the thought that something that cute and vibrant had to be used in a new dish!

Serrano Chili Guacamole Stuffed Peppers

When I got home I realized I had purchased a bag of avocados last week that were now perfectly ripe, and so the guacamole stuffed peppers were born!

Paleo Guacamole Stuffed Peppers

This dish is not only delicious, it’s also gluten free, vegan and paleo making it the perfect party appetizer for all guests!

Guacamole Stuffed Pepper Ingredients

Ingredients

  • 10-12 sweet mini peppers
  • 3 avocados
  • 1 small tomato (chopped)
  • 1/4 onion (chopped)
  • 1 lime (juiced)
  • 1 tbsp fresh cilantro (chopped)
  • 1 serrano chili (minced)

Slice the tops off of the peppers and cut them in half, removing the white membrane and seeds from inside.

Small Peppers for Stuffing

Place the peppers on the grill over medium heat for 7-8 minutes.

Grilled Sweet Peppers

Remove from the heat and allow to cool while preparing the guacamole.

Grilled Sweet Peppers

Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.

Cilantro Lime Guacamole

Next add the tomatoes and onions.

Guacamole with Fresh Tomatoes

Add the lime juice, cilantro and serrano chili, then mix well to combine.

Serrano Chili Guacamole

Spoon the guacamole into each pepper.

Guacamole Stuffed Peppers

Simple as that, you have a beautiful, easy and healthy dish to serve as an afternoon snack or appetizer!

Guacamole Stuffed Sweet Peppers

With all the beautiful bright colors in this dish, it just screams summer to me! Am I the only one super excited for shorts everyday, pool parties and BBQs?

Guacamole Stuffed Sweet Peppers

Paleo Guacamole Stuffed Peppers
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Guacamole Stuffed Peppers

Guacamole Stuffed Peppers are the perfect gluten free, vegan and paleo party appetizer made with fresh guacamole stuffed in grilled sweet mini peppers!

Course Appetizer, Side Dish, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24 stuffed peppers
Calories 46 kcal
Author Whitney Bond

Ingredients

  • 12 sweet mini peppers
  • 3 avocados
  • 1 small tomato chopped
  • 1/4 cup onion diced
  • 1 tbsp lime juice
  • 1 tbsp fresh cilantro chopped
  • 1 serrano chili seeded & minced

Instructions

  1. Slice the tops off of the peppers and cut them in half, remove the white membrane and seeds from inside.

  2. Place the peppers on the grill over medium heat for 7-8 minutes.

  3. Remove from the heat and allow to cool while preparing the guacamole.
  4. Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.
  5. Add the tomatoes and onions.

  6. Add the lime juice, cilantro and serrano chili, then mix well to combine.
  7. Spoon the guacamole into each pepper.

Caribbean Mango Avocado Ahi Lettuce Wraps

Caribbean Mango Avocado Ahi Lettuce Wraps are fresh, healthy, low sodium, gluten free, dairy free & paleo! This recipe is also made in just 10 minutes!

Avocado Ahi Lettuce Wraps

This recipe is the second in my low sodium series for Channel 6 San Diego tomorrow morning!

Check out the other recipes in the series including this scrumptious Strawberry Ricotta Salad & these easy Tomato Basil Bruschetta Baskets!

Mango Avocado Ahi Lettuce Wraps

I knew I wanted to create something other than just salads for the segment so I decided that lettuce wraps would be a perfect alternative to traditional wraps or sandwiches.

Lettuce contains virtually no sodium, making it a great alternative to bread or tortillas!

Mango Avocado Ahi Lettuce Cups

This entire dish contains only 60 mg of sodium, which is about 7 mg per lettuce cup!  That’s a whole lot of delicious without a whole lot of sodium!

Mango Avocado Ahi Lettuce Cups Ingredients

Mango Avocado Ahi Lettuce Wraps Ingredients

  • 1 mango (diced)
  • 1 avocado (diced)
  • 1/2 cup red onion (diced)
  • 1/2 lb fresh sushi-grade ahi tuna (diced)
  • 1 lime (juiced)
  • 1 tbsp olive oil
  • 1 tbsp fresh cilantro
  • 1/4 tsp black pepper
  • 1 head butter lettuce

Mango Avocado Ahi Lettuce Wraps Instructions

Combine the mango, avocado, red onion and ahi in a small bowl. Squeeze the lime juice over the mixture, then drizzle with the olive oil. Sprinkle the cilantro and black pepper on top.

Mango Avocado Ahi Mix

Stir together, then spoon the mixture into leaves of butter lettuce.

Mango Avocado Lettuce Wraps

Avocado Ahi Lettuce Wraps
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Caribbean Mango Avocado Ahi Lettuce Wraps

Caribbean Mango Avocado Ahi Lettuce Wraps are fresh, healthy, low sodium, gluten free, dairy free & paleo! This recipe is also made in just 10 minutes!

Course Appetizer, Main Course
Cuisine Caribbean
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 lettuce wraps
Calories 118 kcal
Author Whitney Bond

Ingredients

  • 1 mango diced
  • 1 avocado diced
  • 1/2 cup red onion diced
  • 1/2 lb fresh sushi-grade ahi tuna diced
  • 1 lime juiced
  • 1 tbsp olive oil
  • 1 tbsp fresh cilantro chopped
  • 1/4 tsp black pepper
  • 1 head butter lettuce

Instructions

  1. Combine the mango, avocado, red onion and ahi in a small bowl.

  2. Squeeze the lime juice over the mixture, then drizzle with the olive oil.

  3. Sprinkle the cilantro and black pepper on top.
  4. Stir together, then spoon the mixture into leaves of butter lettuce.

Strawberry Ricotta Salad

This Strawberry Ricotta Salad combines spinach, fresh fruit, pecans & ricotta cheese with homemade lemon vinaigrette for the perfect summer salad recipe!

Grilled Chicken Strawberry Summer Salad

This salad is the first of 3 new low-sodium recipes I’ll be adding to the blog in the next 24 hours!

Grilled Chicken Spinach Strawberry Ricotta Salad

Why the surge of new low sodium dishes you ask? Because I’ve been asked to host a low sodium cooking segment on San Diego 6 News tomorrow morning!

This will be my first live cooking segment and I could not be more excited!  If you’re in San Diego, tune in at 8:20 AM.  If you’re elsewhere in the world, look for a link to the video on my Facebook page tomorrow afternoon!

You can also follow me on Instagram and Twitter for live updates leading up to the segment tomorrow morning!

Now on to this delicious salad recipe!

Strawberry Spinach Salad

In addition to being low sodium, the news station asked that the dishes I prepare be easy to make, consist of only a few ingredients and require no cooking.

My mind immediately went to a fresh, summer salad!

Strawberry Salad with Lemon Vinaigrette

Most of the sodium in a salad comes from the cheese and the salad dressing. The first step in creating a salad low in sodium is making your own salad dressing.

The dressing I created for this recipe contains only 5 mg of sodium per cup.  Compare that to a light Italian dressing purchased in the bottle which is 380 mg for 2 tablespoons and you’re saving some serious sodium intake!

Ricotta cheese, as well as mozzarella cheese are the lowest in sodium of all cheeses, so I sprinkled that on top to give the salad a little creaminess.

The entire salad contains only 140 mg of sodium, making it a delicious low sodium choice for a scrumptious lunch or fantastic side dish at summer BBQ’s!

Strawberry Ricotta Salad Ingredients

Strawberry Ricotta Salad Ingredients

  • 2 cups spinach
  • 1/4 cup strawberries (stems removed and sliced)
  • 1/4 cup blueberries
  • 1/4 cup pecans
  • 1 tomato
  • 1/4 cup ricotta cheese (crumbled)

Lemon Vinaigrette Salad Dressing Ingredients

Lemon Vinaigrette Salad Dressing Ingredients

  • 1/2 cup balsamic vinegar
  • 1 lemon (zested and juiced)
  • 1/2 tsp black pepper
  • 1/2 cup olive oil

Whisk the balsamic vinegar, lemon juice, zest, and black pepper together. Add the olive oil while whisking well to combine.

Lemon Vinaigrette Salad Dressing

Add the spinach to a large bowl, then add the strawberries, blueberries and pecans. Top with the crumbled ricotta cheese.

Spinach Strawberry Ricotta Salad

Serve with 1/4 cup of the salad dressing and reserve the rest.  This salad dressing will keep in the refrigerator for up to 2 weeks.

Spinach Strawberry Ricotta Salad

I decided to add a little protein with a sliced piece of Lemon Rosemary Basil Grilled Chicken.

Grilled Chicken Strawberry Ricotta Spinach Salad

Leave out the steak seasoning in my recipe for Lemon Grilled Chicken and one chicken breast only adds 70 mg of sodium to the salad, keeping it at approximately 200 mg of sodium total.

The recommended intake of sodium is around 2,000 mg per day, but can vary based on age, gender, height and weight.

Grilled Chicken Strawberry Ricotta Salad

Leave off the cheese and this recipe is also paleo!

Grilled Chicken Strawberry Blueberry Summer Salad

Spinach Strawberry Ricotta Salad
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Strawberry Ricotta Salad

This Strawberry Ricotta Salad combines spinach, fresh fruit, pecans & ricotta cheese with homemade lemon vinaigrette for the perfect summer salad recipe!

Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 salad
Calories 1447 kcal
Author Whitney Bond

Ingredients

  • 2 cups spinach
  • 1/4 cup strawberries stems removed and sliced
  • 1/4 cup blueberries
  • 1/4 cup pecans
  • 1 tomato
  • 1/4 cup ricotta cheese crumbled

Lemon Vinaigrette Salad Dressing

  • 1/2 cup balsamic vinegar
  • 1 lemon zested and juiced
  • 1/2 tsp black pepper
  • 1/2 cup olive oil

Instructions

  1. Whisk the balsamic vinegar, lemon juice, zest, and black pepper together.

  2. Add the olive oil while whisking well to combine.

  3. Add the spinach to a large bowl, then add the strawberries, blueberries and pecans.
  4. Top with the crumbled ricotta cheese.
  5. Serve with 1/4 cup of the salad dressing and reserve the rest.

Pistachio Crusted Tilapia

Fresh, flakey tilapia is soaked in lime juice, then rolled in crushed pistachios and basil for a flavorful, gluten-free, paleo Pistachio Crusted Tilapia.

Sweet Lime Pistachio Tilapia

After spending an amazing weekend with the California Farm Water Coalition touring farms throughout the Coachella Valley I returned home with a large over-flowing box of food!

One of the contents of that box was a bag of pistachios. I decided to quickly put those delicious pistachios to good use!

Gluten Free Pistachio Basil Tilapia

I chose to use sweet limes that I picked myself at Seaview Farms to coat some fresh, flakey tilapia, then crust the fish in the crushed pistachios with fresh basil.

While the recipe was simple, it was totally packed with flavor and so delicious!

Pistachio Basil Tilapia Ingredients

Ingredients

  • 1 lb fresh tilapia
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sweet lime (or lemon)
  • 1 cup pistachios
  • 1/4 cup fresh basil
  • 1 tsp olive oil

Begin by sprinkling the salt and pepper on both sides of the tilapia.

Seasoned Tilapia

Next, squeeze the sweet lime over each piece of fish, flipping and covering completely.

Sweet Lime Soaked Tilapia

Allow to marinate in the juice while preparing the pistachio crumb mix.

Place the pistachios and basil into a small food processor and blend.

Pistachio Basil Crust

Place the mixture in a shallow bowl then coat each side of the tilapia.

Gluten Free Pistachio Crusted Tilapia

Heat the olive oil in a cast iron skillet over medium heat, then add the tilapia to the skillet.

Pistachio Crusted Cast Iron Skillet Tilapia

Be sure the skillet is not too hot or the crust will burn before the fish is cooked through.

Cook for 3-4 minutes per side, or until the fish is light white and flakey.

Pistachio Basil Tilapia

Garnish with extra sweet limes and basil (if so desired)!

Paleo Pistachio Basil Tilapia

Serve as the main dish with fresh veggies for a gluten-free and paleo dinner.

Paleo Lemon Basil Tilapia

Or serve on top of Three Cheese Basil Raviolis with Kale Pesto, like I did!

Pistachio Basil Tilapia with Kale Pesto Ravioli

Either way, this dish is seriously scrumptious!

Gluten Free Pistachio Crusted Tilapia

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Pistachio Basil Crusted Tilapia

Fresh, flakey tilapia is soaked in lime juice, then rolled in crushed pistachios and basil for a flavorful, gluten-free, paleo Pistachio Crusted Tilapia.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 300 kcal
Author Whitney Bond

Ingredients

  • 1 lb fresh tilapia
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sweet lime or lemon
  • 1 cup pistachios
  • 1/4 cup fresh basil
  • 1 tsp olive oil

Instructions

  1. Begin by sprinkling the salt and pepper on both sides of the tilapia.
  2. Next, squeeze the sweet lime over each piece of fish, flipping and covering completely.
  3. Allow to marinate in the juice while preparing the pistachio crumb mix.
  4. Place the pistachios and basil into a small food processor and blend.
  5. Place the mixture in a shallow bowl then coat each side of the tilapia.
  6. Heat the olive oil in a cast iron skillet over medium heat, then add the tilapia to the skillet.
  7. Be sure the skillet is not too hot or the crust will burn before the fish is cooked through.
  8. Cook for 3-4 minutes per side, or until the fish is light white and flakey.

Cast Iron Skillet Winter Vegetables

Snow peas, broccoflower, onions and carrots are combined in this simple side dish recipe for Cast Iron Skillet Winter Vegetables!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower, pearl onions, carrots, garlic, winter vegetables, chicken broth

Last week I had the pleasure of meeting fellow San Diego blogger, The Seaside Baker. She was sweet enough to bring me an amazing bag of fresh vegetables and herbs from her garden!

I couldn’t wait to get home and prepare a dish with the “Spiky Broccoli” also known as Romanesco broccoli or Broccoflower, a broccoli, cauliflower hybrid!

I combined the Snow Peas she brought me with the Broccoflower for a delicious winter vegetable side dish that went perfectly with my Coffee Crusted Tri Tip on Saturday night!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower, pearl onions, carrots, garlic, winter vegetables, chicken broth

Ingredients

  • 1 tbsp olive oil
  • 2 cups snow peas
  • 1 cup sliced carrots
  • 1 cup pearl onions
  • 1 cup broccoflower (or traditional broccoli)
  • 3 cloves garlic
  • 1 cup chicken stock

Heat the olive oil in a cast iron skillet over medium heat.  Add the snow peas, carrots, onions and broccoflower.  Saute for 3-5 minutes, add the garlic and saute an additional 2-3 minutes.

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower, pearl onions, carrots, garlic, winter vegetables, chicken broth

Add the chicken stock and reduce the heat to low.  Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.

Serve with your favorite main dish! Seriously, it’s that simple!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower, pearl onions, carrots, garlic, winter vegetables, chicken broth

The chicken stock gives the vegetables great flavor without adding any fat or butter to the dish!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower, pearl onions, carrots, garlic, winter vegetables, chicken broth

Simple, scrumptious and healthy, that’s a combination we love in my house!

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower, pearl onions, carrots, garlic, winter vegetables, chicken broth

spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower, pearl onions, carrots, garlic, winter vegetables, chicken broth
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Cast Iron Skillet Winter Vegetables

Snow peas, broccoflower, onions and carrots are combined in this simple side dish recipe for Cast Iron Skillet Winter Vegetables!

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 88 kcal
Author Whitney Bond

Ingredients

  • 1 tbsp olive oil
  • 2 cups snow peas
  • 1 cup carrots sliced
  • 1 cup pearl onions
  • 1 cup broccoflower or traditional broccoli
  • 3 cloves garlic
  • 1 cup chicken broth or vegetable broth for vegetarian

Instructions

  1. Heat the olive oil in a cast iron skillet over medium heat.

  2. Add the snow peas, carrots, onions and broccoflower.

  3. Saute for 3-5 minutes. Add the garlic and saute for an additional 2-3 minutes.

  4. Add the chicken broth and reduce the heat to low.

  5. Simmer for 15-20 minutes or until the chicken broth has absorbed into the vegetables.

Mashed Sweet Potatoes

Mashed Sweet Potatoes are combined with coconut milk, cinnamon and fresh ginger for a healthy, vegan and paleo twist on traditional mashed potatoes.

Vegan Mashed Sweet Potatoes

Thanksgiving dinner is filled with all sorts of yumminess, generally including mashed potatoes and some sort of sweet potato dish.

I’ve combined the two in a healthy and delicious dish that contains less than 1 gram of fat per serving and packs tons of health benefits!

Mashed Sweet Potatoes Recipe

This dish also happens to be easy to make for 2 people or 20 and ready in 30 minutes, bonus!

Mashed Sweet Potatoes Ingredients

Ingredients

  • 1 lb sweet potatoes
  • 1/2 cup coconut milk
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1 tsp cinnamon

Begin by cutting the sweet potatoes into cubes.  I love the skins of sweet potatoes so I leave them on and just scrub the potatoes well before boiling. If you prefer, you can peel the skin off of the sweet potatoes before cubing.

Chopped Sweet Potatoes

Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.

Drain the water from the pot, then add the milk, cinnamon and ginger.

Mash well.

Mashed Sweet Potatoes

Spoon the Mashed Sweet Potatoes into a large bowl and serve with delicious main dishes like Bacon Wrapped Turkey and Rosemary Balsamic Pork Loin!

Mashed Sweet Potatoes Recipe

Outside of being scrumptious and easy to make, this dish is also full of health benefits!

Ginger helps with cancer prevention and treatment, pain reduction and migraine relief.

Enjoy the numerous health benefits of sweet potatoes and cinnamon as well.  This “Superfood” packs tons of fiber, vitamin a and vitamin c, while this “Super-Spice” lowers bad cholesterol and helps stabilize blood sugar, now that’s something I can dig in to!

Mashed Sweet Potatoes Recipe

Paleo Mashed Sweet Potatoes
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Mashed Sweet Potatoes

Mashed Sweet Potatoes are combined with coconut milk, cinnamon and fresh ginger for a healthy, vegan and paleo twist on traditional mashed potatoes.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 156 kcal
Author Whitney Bond

Ingredients

  • 1 lb sweet potatoes
  • 1/2 cup coconut milk
  • 1 tbsp fresh grated ginger or 1 tsp ground ginger
  • 1 tsp ground cinnamon

Instructions

  1. Cut the sweet potatoes into cubes.

  2. Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.
  3. Drain the water from the pot. Add the milk, ginger and cinnamon.

  4. Mash well.
  5. Spoon into a large bowl and serve.

Chipotle Lime Chicken Fajita Skewers

Grilled chipotle lime chicken fajita skewers are marinated in THE BEST chipotle garlic lime marinade. You can also ditch the skewers and cook these fajitas on the stove or on a sheet pan in the oven. No matter how you cook it, this recipe is easy, healthy, low carb & gluten free!

Serve these chicken fajitas with a side of Mexican Rice and Deconstructed Mexican Street Corn. And don’t forget the Watermelon Jalapeno Margaritas!

Grilled Chicken Fajita Skewers stacked on top of each other on white plate

If you’ve been looking for the best marinade for chicken fajitas, you just found it! Ground chipotle peppers add a spicy, smokey flavor to the marinade. While lime juice gives it a nice zest!

It only takes 5 minutes to prepare the marinade. Simply toss the chicken in and let it marinate for 30 minutes or up to 2 hours. It’s easy to get this chicken marinating before dinner, while heating up the grill, or before hosting a BBQ or party.

These skewers have been a Bond family favorite for years and I know you’re going to love this great recipe too! If you want to make traditional chicken fajitas, without the skewers, you can use this recipe for that also.

I’ll show you how to make these chicken fajita skewers on the grill, in the oven and on the stove. This recipe is less about the skewers and all about the delicious flavor from the marinade!

At only 7 carbs per skewer, this chicken fajita recipe is perfect for those on a low carb or keto diet. For a complete low carb meal, serve the fajitas with Cilantro Lime Cauliflower Rice and Grilled Stuffed Mini Peppers.

Read the full post here!

Blackened Red Snapper

As a food blogger I have an ongoing list of dishes I want to make.  Either I’ll see something on the Food Network, eat something out that I want to re-create or come up with a random idea to make crouton baskets while taking a shower!

Inspiration for the blog comes from everywhere and the list keeps growing!

This particular dish has been on the list so long that I don’t even remember where the original inspiration came from!  It would be a safe bet to say the Food Network though. It’s always on at my house!

This dish finally came to fruition after making delicious Squash Puppies.  What better reason than to go all out on a Cajun dinner complete with Blackened Snapper and Blackened Purple Potatoes.

Ingredients (serves 2-3)

  • 2 large red snapper fillets
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 tsp oregano

Start by combining all of the seasonings together. Use a mortar and pestle (if available) to grind the thyme and oregano.

Next, spread the blackening mix generously over both sides of each fish.

Place in the refrigerator for 30 minutes to allow the seasoning to soak in.

Next, fire up the grill to medium and place the fish on top.

Cook for 3-4 minutes on each side. Be sure to watch it because being a thin and delicate fish it cooks very quickly.

After it’s grilled to perfection, it’s ready to serve.

I topped mine with lemon butter. Simply melt 3 tbsp of butter then add to it the juice of 1 lemon.

Voila! We also served my Mango Avocado Salsa on the side and it was amazing with the snapper!

Time to eat!