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Low Carb Chicken Pesto Cast Iron Meatza {Keto, Grain-free w/ easy options for Paleo, Whole30, Dairy-free}
This delicious Low Carb Chicken Pesto Cast Iron Meatza is a really simple recipe that comes together in no time. It brings all the pizza vibes without all the grains and heaviness that some of us can experience as a result of traditional pizza. You can use the base crust recipe for other pizza variations and get creative with your toppings! This recipe is low-carb and keto-friendly and it’s great for those who eat gluten-free or grain-free and easily adaptable to be dairy-free or nut-free.
I remember the first time I hear the word “meatza”, I remember thinking – “Um… that’s weird”. Then I thought about it, people eat meatloafs and meatballs, we make meat patties for burgers – why can’t we make a pizza crust from meat? It’s brilliant. I’d love to take credit for the idea, but I can’t. But I can take credit for making it in a cast iron and dressing it up with a tasty pesto sauce. This meatza crust holds up so well to lots of toppings, you can actually pick it up with one hand or go all in with a fork – that’s up to you and your style. It’s loaded with flavor, it is super satisfying, filling and a breeze to make.
You can certainly shape your crust and make it on a sheet pan or any other baking dish that has sides (since you will have a little grease), if you prefer, but I find making this delicious low carb pizza in a seasoned cast iron skillet makes for a really nice crispy crust. Since cast iron skillets get pretty dang hot and stay hot, it’s just perfect for even cooking and a nice high heat sear. I use a 12-inch cast iron skillet but it would work in any size cast iron pan. Obviously the bigger the pan the thinner the crust, the smaller the pan, the thicker.
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Lemon Basil Vinaigrette {paleo, keto, vegan, AIP, Whole30}
This Lemon Basil Vinaigrette is the key to take any dish from ‘meh’ to “HELL YEAH”! This aromatic, bright, fresh dressing is super versatile, it’s keto, paleo, vegan, Whole30 and AIP compliant and a must to have on hand!
The secret to tasty home cooking is little more than understanding how to properly and season even the most basic foods. Salt and pepper, garlic and acid, fresh herbs – it’s all so simple and so impactful. This simple vinaigrette combines all of that into one tasty dressing, sauce or finishing move!
To know me is to know that I live for a daily Big F*ckin’ Salad and roasted veggies are my favorite thing ever. This Lemon Basil Vinaigrette is perfect on these, drizzled over cauliflower rice, on top of roasted chicken or steak, drizzled over a frittata or eggs, over your favorite fish and so much more.
This recipe was originally shared as part of this delicious Mixed Green Salad with Steam Fried Veggies and has since turned into a staple around here. It’s like a chimichurri of sorts.
This Lemon Basil Vinaigrette comes together in just about 5 minutes and you can store it for up to 7 days in the refrigerator, but I promise it won’t last that long.
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Chilled Zucchini Basil Soup with Lemon Garlic Cream
This Chilled Zucchini Basil Soup with Lemon Garlic Cream is a summertime dream dish. Great as a starter or add your favorite protein for a perfect, super quick one-bowl meal.
Well, it’s that time again. Zucchini season. The abundance of my favorite veggie at the grocery, farmers markets and home gardens everywhere, means a new year to get creative and find new ways to cook up this tasty little green squash.
I personally find zucchini to be incredibly versatile, stepping in as noodles like spaghetti or fettucini or even rice noodles in Pad Thai. It works well in desserts like cookies or muffins, it makes amazing savory fritters, shoot it’s even amazing in smoothies.
I really enjoy pureeing raw or slightly cooked zucchini, as it brings a really hearty creaminess without the need for dairy, dairy alternatives or nuts.
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5 Minute Green Goddess Dressing / Dip {Dairy-free, Paleo, Whole30}
This gorgeous, vibrant Paleo Green Goddess Dressing is ready in under 5 minutes and it’s loaded with so much flavor. This creamy, dairy-free Whole30-compliant condiment can be served up as a salad dressing, dip, sauce or spread. Sorry not sorry in advance if you become as addicted to it as we are!
I am not sure exactly where the term “Green Goddess” originated when speaking of a tasty green dressing, but I am not mad about it. Not at all. Clearly something this beautiful, brilliant and delicious is female! DUH.
I have seen many many iterations of the Green Goddess dressing and many call for yogurt or other dairy and ALL the green things. This particular rendition gets it’s creaminess from avocado and delicious avocado oil mayonnaise. There is a prominent basil flavor and aroma which is peppery and fresh, with parsley is a backup singer. If you want to have some fun, swap out the basil with cilantro (I’d say go with more like 1/2 cup since it’s a bit stronger), swap lime for the lemon and add jalapeño. Voila, another version of this amazing sauce.
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Grain-free Thai Chicken Meatballs with Coconut Red Curry Sauce {Paleo & Gluten-Free}
This recipe was a hit at our Super Bowl feast this year and while it may have taken me more than a month to get this blog post written up, it wasn’t for lack of loving this recipe.
These Grain-free Thai Chicken Meatballs with Coconut Red Curry Sauce are incredibly simple to pull together and the flavors run deep with this one. The creamy coconut based red curry sauce is thick and luscious, with a hint of very subtle heat from the red curry paste.
