Tag Archives: primal

Italian Turkey Sweet Potato Casserole

Looking for an easy, healthy, gluten free recipe? Try this Italian Turkey Sweet Potato Casserole, made with ground turkey and sweet potato noodles!

Italian turkey sweet potato casserole in oval baking dish with large serving fork

Creating vegetable noodles with a spiralizer is one of my favorite ways to make healthy recipes!

I’ve made zucchini noodles for several popular recipes. These Bruschetta Grilled Chicken Zoodle Bowls are always a hit! And this Vegan Pad Thai with Zoodles is a fun twist on a classic Thai dish.

I’ve also made butternut squash noodles to go in these Balsamic Chicken Butternut Squash Noodle Bowls.

Sweet potatoes were my first vegetable noodle to make with a spiralizer. I made them and created this Italian casserole dish. The casserole features layers of sweet potato noodles, Italian seasoned ground turkey and fresh mozzarella cheese. It’s a winning combo of flavors. It’s healthy and easy to make!

Read the full post here!

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
5 from 1 vote
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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.

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
5 from 1 vote
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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.

Caramelized Beet and Feta Cheese Salad

Steamed Beets are oven roasted in olive oil & balsamic vinegar then topped with creamy feta cheese in this easy 20 minute Caramelized Beet and Feta Cheese Salad Recipe.

Caramelized Beet and Feta Cheese Salad

Today’s lunch was inspired by what was in my refrigerator… beets!

Caramelized Beet and Feta Cheese Salad Recipe

I usually make a caramelized beet and goat cheese salad that involves arugula and avocado… but I didn’t have goat cheese, arugula or avocado so what else did I have in there?  Well I had feta, that could replace the goat cheese, I had onions and tomatoes so there I go!

Caramelized Beet and Feta Salad Ingredients

Ingredients

  • 8 oz baby beets (steamed & peeled)
  • 1/2 red onion (chopped)
  • 1 tbsp olive oil
  • 1 tbsp Balsamic Vinegar
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tomato (chopped)
  • 2 tbsp feta cheese

Preheat the oven to 450 degrees. Line a baking sheet with foil then place the beets on top.

Sprinkle the chopped onions over the beets then drizzle with olive oil and balsamic. Top with salt and pepper.

Caramelizing Beets

Place in the oven for 6 minutes, toss, then cook for an additional 6 minutes.

Remove from the oven and place the beets on a plate. Pour the sauce from the foil onto the beets then top with the chopped tomatoes and feta cheese.

Easy Beet and Feta Salad Recipe

The result was D-E-L-I-C-I-O-U-S and healthy! Don’t even get me started on my purple food obsession, but beets pack tons of antioxidants, as well as betanin pigments which have been shown to lessen tumor cell growth, I’m sold!

Caramelized Beet and Feta Salad

Caramelized Beet and Feta Cheese Salad
5 from 1 vote
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Caramelized Beet and Feta Cheese Salad

Steamed Beets are oven roasted in olive oil & balsamic vinegar then topped with creamy feta cheese in this easy 20 minute Caramelized Beet and Feta Cheese Salad Recipe.

Course Salad, Side Dish
Cuisine Greek
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 people
Calories 185 kcal
Author Whitney Bond

Ingredients

  • 8 oz baby beets steamed & peeled
  • 1/2 cup red onion diced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tomato chopped
  • 2 tbsp feta cheese crumbled

Instructions

  1. Preheat the oven to 450°F.

  2. Line a baking sheet with foil then place the beets on top.
  3. Sprinkle the chopped onions over the beets then drizzle with olive oil and balsamic.
  4. Top with salt and pepper.
  5. Place in the oven for 6 minutes, toss, then cook for an additional 6 minutes.
  6. Remove from the oven and place the beets on a plate.
  7. Pour the sauce from the foil onto the beets then top with the chopped tomatoes and feta cheese.