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Easy Homemade Soy-Free Teriyaki Sauce {vegan, paleo}
Soy-free teriyaki sauce is sweet and sticky and delicious on practically every protein and veggies. A very versatile condiment and cooking sauce. I love recreating takeout using real ingredients. I’ve kind of spoiled myself with doing this. Now on those nights that I don’t feel like cooking dinner and just want to order something in… I usually end up making a sauce like this and making my own version of takeout. It’s quick, easy, and nourishing.
The store-bought sauces can have a lot of additives and preservatives that can be not so pleasant, especially if you have a sensitive gut. Our Teriyaki sauce is extra special because we use our very own Tasty Yummies coconut sugar as our sweetener. If you are looking to change up your basic meals this sauce or marinade will give some new life to your standing meal prep.
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Pulled Pork – Protein Prep – Oven or Traeger {gluten-free, paleo, keto, Whole30}
Pulled pork is one of those meals that when someone else makes it and says how easy it is to make, but you still never make it. Well, here is your chance. Making a simple and delicious pork butt is almost a set it and forget it type of deal. We also don’t go crazy with the spices for our rub on this recipe. The reasoning behind that is so that you can repurpose the leftovers in a variety of ways without having overpowering seasonings.
Pulled Pork Pro Tips
Pork butt and pork shoulder are very similar, and you could use either cut or for this recipe. They are both in the neck area of the hog. Just a tip from my experience, getting 2 smaller pork butts, about 5 pounds each, is easier and faster to cook than 1 large 10 pound. If you can only find 1 large you can cut it in half before cooking or just leave it whole but remember to time figure out the approximate time of cooking you’re going to need based off the weight. It is typically 60-90 minutes per pound.
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California-Style Marinated Avocado Salad {gluten-free, paleo, keto, vegan, Whole30}
Coastal California living is among of the greatest pleasures of my life. Waking up every day, just a 1/2 mile from the ocean, daily walks in the salty air and sunshine. Let us never forget the abundance of fresh, locally sourced ingredients to inspire all of my culinary dreams – feeling blessed to live here doesn’t even come close to covering it. California coastal cuisine features fresh ingredients, simple preparations, and an emphasis on sustainably and locally sourced ingredients. California coastal cuisine is also often characterized by global inspirations, including spices and techniques influenced by cultures including Asian, European, and South American countries.
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Perfect Crispy Oven Fries – How to Make Homemade Baked French Fries
This simple recipe for Perfect Crispy Oven Fries get baked in a healthful oil until golden brown and crisped and they make for a super easy side dish. We especially love them served alongside out Sheet Pan Crispy Ranch Chicken. Use this recipe for an easy How to Make Homemade Baked French Fries
Everyone has their favorite type of French fry. Mine is a crispy on the outside and soft in the middle. I don’t like full crunch, just enough so you know there is great texture. I happened to be watching a video review on a commercial fry cutter and the main person said that soaking the potatoes in water before cooking helps oven baked fries get crispy. That sentence stuck with me for about 3 years. After I heard that of course I needed to try it. I soaked the fries for 6 hours and then dried them and let them sit out for about an hour so that as much of the moisture as possible was gone. Let me tell you those homemade fries were worth the effort and the wait. After remaking the recipe a few times, I realized that I could in fact reduce the soaking time if I were in a rush. An hour is enough time to get a lot of that starch pulled out and help achieve that crisp crunchy outside that I’m looking for.
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Sheet Pan Crispy Ranch Chicken {gluten-free, paleo, keto, whole30}
This simple Sheet Pan Crispy Ranch Chicken is a breeze to prep and you can make it in bulk to protein prep for the week ahead. This recipe is gluten-free, paleo, keto and Whole 30 friendly! Make with fries, roast veggies or serve with a salad!
Crispy chicken thighs in general are delicious, but have you had crispy ranch chicken thighs? No? Well get ready to get your socks knocked off because this recipe is going to be perfect for batch prepping protein for the week. This recipe features cooking the chicken in the oven, but you can also grill them if you have access to a grill. These are full of flavor and texture that makes eating so much fun!
Growing up I never really enjoyed the flavor of dill or pickles. In the last few years, my taste buds have come around and now I can’t get enough of a crisp pickle and some fresh or dried dill added to so many meals I make. Right now, we are switching gears from winter comfort meals and moving towards those spring and summer meals with the unique light and bright flavors that reminds us that summer is on the horizon. Get ready because you are going to love our Crispy Ranch Chicken with pickles and crispy oven baked fries. Yes, that’s a lot of crispy because we like a lot of texture over here at TY HQ.
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How-to Make Ranch Seasoning Mix – {Dairy-free}
Learn How-to Make Ranch Seasoning Mix with this easy homemade version takes less than 5 minutes using ingredients you probably already have in the pantry! No more store-bought seasoning packets.
Ranch seasoning was a classic growing up. I remember eating Hidden Value ranch dressing with carrots and celery when I was younger (my mom always bought the fat free ugh….can any of you relate?) Well, this ranch seasoning has so much flavor and is so versatile as to what you can use it on and in. It is simple ingredients that when combined packs a powerful punch of flavor. You can use it as a seasoning or use our Diary free ranch recipe to create a salad dressing or dip.
There is nothing like a fresh seasoning mix that you can easily pull together yourself. I honestly love measuring out the spices and putting them in a bowl next to each other. I think it makes for the coolest photos. It breaks down the seasoning that everyone refers to as “ranch” and shows each component that it entails. Nerding out on spices, what can I say?
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Chimichurri Sauce Recipe
What exactly is Chimichurri? Chimichurri sauce is an Argentinean condiment, similar to pesto, a sauce that is popular throughout South America. The flavor variations are endless and all the possible uses are as well. Learn how to make this basic version of Chimichurri Sauce plus all the ways you can use it.
Sauces are my love language. How can you not love a fresh, savory, fragrant homemade sauce? Chimichurri is one of those sauces that I constantly have in rotation during the warmer months. Chimichurri can take a steak, grilled chicken, grilled shrimp, an arepa sandwich to the next level! I kid you not, this sauce is almost drinkable in my opinion. The fresh herbs also have your kitchen smelling like an outdoor restaurant. This is truly a recipe that once you make, you will always come back to.
So I know in a lot of our recipes we say if you don’t have fresh herbs you can substitute dried herbs….well in this recipe you need to use fresh herbs. It’s what makes chimichurri, chimichurri. Plus it’s also a fun word to say.
Chimichurri is made a variety of ways, cilantro isn’t always included but we find it’s a really nice addition. If you are one of the folks who doesn’t love cilantro, no worries, leave it out and add additional parsley.
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Shamrock Shake Copycat {keto, paleo, Whole30, dairy-free}
No need to randomly hit the McDonald’s drive-thru for that seasonal Shamrock Shake craving, now you can easily make it at home with this Shamrock Shake Copycat recipe that is keto, paleo and Whole30 friendly. This gluten-free, dairy-free shake doesn’t require any ice cream and it’s so basic and simple, you get healthy fats and even some veggies, you could even add a little protein powder and call it breakfast.
If a fast food drive thru is a no-go for you, there is no need to miss out on McDonald’s St. Paddy’s Day special with this healthified paleo and keto shamrock shake! Plus, with no ice cream required, this all-natural breakfast shake is packed with healthy fats, is extra creamy and ultra minty.
Shamrock shakes used to be a favorite growing up, especially on St. Patrick’s Day. There is something about that creamy, sweet, lightly mint flavor that is so refreshing and brings back great memories. As time went on and I looked up the ingredients, there version was no longer appetizing to me. But no reason to go without and miss out on the nostalgia, so, I decided to create my own version with real ingredients that tastes very similar to the original and I’m full of energy after drinking.
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Gluten Free Chicken Parmesan {grain-free with options for paleo, keto + Whole30}
This Gluten Free Chicken Parmesan comes together quite easy with some quick shortcuts and super smart hacks. Plus, there are options for making paleo, Whole30 or keto compatible, if you’d like. This is the perfect romantic meal for two or a great family-friendly, option too.
Chicken parmesan is a classic comfort dish that we took and put our own spin on. It’s says ‘hey, look, I made something amazing for dinner for a fun special occasion like a Valentine’s day dinner at home, anniversary or just a weekend where you want to reminisce about going out to fancy dinners’ – remember going out? This Gluten Free Chicken Parmesan can be a romantic dinner for two, a special dinner for a family, or dinner for one with amazing leftovers for the week. This is recipe is so simple but full of flavor it is a family favorite. Another bonus to this recipe is that its about 30 minutes from start to finish… can you believe that? We have a couple of tips to streamline the cooking process so that you can get everything prepped, cooked, and plated within 30-40 minutes showing off your amazing chef skills.
We kept the ingredients to a minimum and you can easily make this Whole30 compatible, dairy free, paleo, or keto, too. There is a way to make everyone happy with this recipe. Here’s how to do it…
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Beef and Broccoli Egg Bake {gluten-free, grain-free, keto, options for paleo, Whole30, dairy-free}
Egg bakes make a really fantastic meal-prep option. You can simply cook once and are set for breakfast for the next 5 days. Just a reminder, there is no rule that eggs can only be eaten at breakfast. You can also enjoy egg for lunch, a snack, and yes, even dinner!
Pasture raised eggs are a food we stand behind. You can read more about the various types of eggs that exist and what all the titles mean. Pasture-raised eggs have omega-3 fatty acids, vitamin D, vitamin B12, folate, vitamin A. A few other benefits to mention about pastured eggs is that they have the availability to eat, insects, worms, seeds, things that are out in nature. If you buy your eggs locally it is a totally acceptable question to ask the farmers what type of supplemental feed, they give their hens. They are usually more than happy to share and give you a tour and some fun facts about their flock also making for a great photoshoot or outing with the family.
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Gluten-free Cheesesteak Bowls {keto, grain-free, options for paleo + whole30}
These Gluten-free Cheesesteak Bowls are a fun and different way to get dinner on the table in no time, especially when you planned ahead and pre-prepped the protein using our Protein Prep Chipped Beef recipe. These Gluten-free Cheesesteak bowls are also Keto-friendly, grain-free and if you swap out the cheese, you can easily make it paleo or Whole30, see below for suggestions.
I really feel like cheesesteaks are an underrated meal prepped option. They are so simple but offer so much flavor using add ins and toppings that you love. We chose to forgo the roll and turn these delicious, chipped beef cheesesteaks into hearty bowls with lots of mushrooms, onions, and peppers. As we like to note, this recipe is meant to inspire you and you are totally allowed and encourage to swap out ingredients depending on your taste and preference.
The Cheesesteak mixture would also be delicious over rice, cauliflower rice or other veggies, a top a huge salad or throw it on top of your favorite bread.
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Protein Prep: How-to Make Chipped Beef
We are so excited to bring you a new series of posts and recipes to make meal planning even easier for you. Protein prep is one of the most basic ways to meal prep and plan for yourself without elaborate recipes, tons of work or time.
The goal with the Protein Prep Method is to start the week with maybe 2 to 3 super versatile basic proteins at the start of the week, that you can easily prepare and cook in bulk and then can be used throughout the week a variety of ways to make quick, easy, simple meals that require little to no effort. This month we are sharing a simple but unique way to prepare beef that will give you loads of options for meals throughout your busy week, along with a handful of recipes to utilize this prepped protein.
Chipped beef is something that you never knew you were missing in your meal prep until now. If you haven’t heard of chipped beef it is typically a very thinly sliced beef that is salted and preserved. To simplify things, with our recipe we had the butcher shred some beef into thin slices for us to make our own version that doesn’t require a ton of work or time to preserve that you can feel good eating.
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Wine Braised Short Ribs with Rustic Mashed Potatoes {gluten-free, grain-free, paleo + Whole30}
Braised short ribs are one of those dishes that I tend to lean towards ordering from restaurants. I never knew how they’d get that meat so tender and where the heck I could buy that meat to make at home. Well years ago, I finally did some investigating and realized that wow, pretty much every grocery store carries beef short ribs.
I’ve made variations of this recipe for years but decided I needed to clean up the quality of my ingredients. This recipe does say WINE BRAISED but don’t we have an adaptable version for those who do not want to use alcohol in this recipe, if you are following Whole30, etc.
We start off with 3-4 pounds of bone in beef short ribs. This dish is set to serve 4, but I would suggest that if you’d like to have leftovers, I’d double the recipe. This recipe takes a little bit of prep but it is totally worth your time!
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Winter Salad with Chicken, Root Veggies & Champagne Vinaigrette
If you thought salad was only a summer dish, I promise this Winter Salad with Chicken, Root Veggies & Champagne Vinaigrette is sure to change your mind. This salad has a ton of warming flavors with a winter vibe from the rosemary to root veggies with lots of options for you to customize to your family’s needs.
This Winter Salad with Chicken, Root Veggies & Champagne Vinaigrette is a wonderful way to celebrate the bounty of the season with a meal-sized salad FULL of nutrients and valor.
First up is the roasted rosemary balsamic garlic chicken that smells like a night with heavy snow and everyone hanging out by the fire all nicely warm and cozy. This chicken is quick to cook, but you can also plan ahead and prep the chicken a day or two ahead, if you are someone who batch preps your proteins at the start of the week. It makes easy weeknight meals even easier. If you want to this Winter Salad to be a side dish to another protein, simply leave the chicken out.
Next up we have some roasted sweet potatoes that add a nice sweetness and texture and can take the place of croutons any day. You may be surprised with the roasted beets in this salad but the nutty earthy flavor they provide pairs very nicely with the rosemary chicken. A sprinkle of goat cheese and chopped pecans are the perfect final add-ins. The topper is the champagne vinaigrette. It sounds fancy, it tastes fancy, but don’t worry it is very simple to make and I’m pretty sure this will become a staple dressing.
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Grilled Pineapple and California Avocado Salsa {Paleo, Whole30, Keto, Vegan}
This easy Grilled Pineapple and California Avocado Salsa recipe makes everything tastier! It’s made with fresh pineapple, California avocado, red onions, jalapeño, cilantro and lime juice.
While June feels like the official kick-off of grill season, it is also California avocado month, and I am already getting creative with what we are putting on the fire (though, let’s just be really honest, here in California it’s always grill season).
Grilling is my favorite. It has become a bit of a weekend activity around here. We pick a dinner (or brunch) project and we make a whole thing of it. Because, I think we can all agree that everything is better grilled.
Included in that – AVOCADOS. Have you ever grilled an avocado? It’s magical! Avocados are a fabulous, versatile fruit that lends itself to savory and sweet dishes of all kind, but did ya know they can be grilled, too! When grilled in their skins, avocados take on a really spectacular smoky flavor and their flesh becomes soft and warm. Beyond this salsa recipe you are about to become obsessed with, grilled avocados are amazing just as they are served up with some salt and pepper, fresh lime juice and a spoon. Grilled avocados are also delicious smashed up into an epic guacamole or just spread on toast for an avocado toast to end all others.
Mixed into a delicious salsa, the creamy, fatty flesh of the grilled avocado is such a welcomed contrast to the bright flavors from the lime and the pineapple and crunchy textures from the pepper and the red onion.
Combined with the pineapple it all comes together perfectly in a stand-out, impressive dish that is sure to wow.The pineapple beautifully caramelizes as it grills – it gets soft, sweet and it transforms into a smokey, caramelized version of itself.
Serve this Grilled Pineapple and California Avocado Salsa with chips as an appetizer or snack, on top of your favorite grilled protein (it would honestly be delicious with chicken, fish, pork or steak), over your favorite salad or to put the finishing touch on your favorite tacos!
It is a delectable balance of sweet, spicy and smoky.
Recipe Options:
- Make the pineapple salsa without the avocado and serve the salsa in the grilled 1/2 avocado “boats” for a fun presentation at your summer dinner party.
- Wanna take it up a notch, grill the onion and jalapeños, too
- Serve over grilled proteins like fish, chicken, pork chops or steak. Add to tacos, salads or any other dish that you want to bring a little flair to.
Grilled Pineapple and California Avocado Salsa
gluten-free, grain-free, dairy-free, nut-free, egg-free, paleo, keto, whole30Print Pin RateServings: 4 +Ingredients
- 1 small whole pineapple
- 2 medium ripe California Avocados
- 1-2 tbs olive oil
- ¼ cup diced red onion
- ¼ cup roughly chopped cilantro
- ½ lime, juiced
- ¼ teaspoon fine sea salt, more or less to taste
- 1-2 tbs finely minced jalapeño, optional (can also use bell pepper or other peppers)
- black pepper, to taste
- Heat your grill, or grill pan to medium-high. Allow to pre-heat for long enough so the grates get super hot. Slice the pineapple into rounds or sliced vertically. Cut the avocados in half and remove the pit.
- Brush both sides of the pineapple slices with olive oil. Brush the flesh side of the avocados with olive oil. Grill the pineapple until caramelized on both sides, about 5-7 minutes per side. Grill the avocado on the flesh side for 5-7 minutes.
- Remove both from grill, let cool slightly. Remove the core on the pineapple slices and dice the the pineapple into 2 cups of bite-sized chunks. Save any extra grilled pineapple rings for a tasty dessert, to serve over yogurt, etc. Dice the avocado into tiny cubes.
- In a large bowl, toss together 2 cups of the diced pineapple and avocado with the jalapeño, onion, cilantro, lime juice and sea salt.
- Serve with chips, over your favorite grilled fish, chicken or pork, use on tacos or atop a salad
- This post is sponsored by the California Avocado Commission but all opinions are my own.
Instructions
- Heat your grill (or grill pan) to medium-high. Allow to pre-heat for long enough so the grates get super hot. Slice the pineapple into rounds or sliced vertically. Cut the avocados in half and remove the pit.
- Brush both sides of the pineapple slices with olive oil. Brush the flesh side of the avocados with olive oil. Grill the pineapple until caramelized on both sides, about 5-7 minutes per side. Grill the avocado on the flesh side for 5-7 minutes.
- Remove both from grill, let cool slightly. Remove the core on the pineapple slices and dice the the pineapple into 2 cups of bite-sized chunks. Save any extra grilled pineapple rings for a tasty dessert, to serve over yogurt, etc. Dice the avocado into tiny cubes.
- In a large bowl, toss together 2 cups of the diced pineapple and avocado with the jalapeño, onion, cilantro, lime juice and sea salt.
- Serve with chips, over your favorite grilled fish, chicken or pork, use on tacos or atop a salad
- This post is sponsored by the California Avocado Commission but all opinions are my own.
This post is sponsored by the California Avocado Commission but all opinions are my own.
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Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}
I try very hard to not play favorites with foods, but that’s a lot easier than it sounds. I will always have favorites, not just from a a flavor standpoint, of course there are foods that hold emotional attachments, memories and traditions and as a Holistic Nutritionist, there is a great long list foods I also really love from a functional perspective.
Avocados are one of my favorites that cross all three. There is not a week that goes by that we don’t have avocados available in our home. Besides being totally obsessed with how they taste and how versatile they are, they can go from savory to sweet, with ease, I also love what a functional and healthful food avocados are.
With nearly 20 essential vitamins and nutrients avocado are also a good source of fiber and folate, potassium, vitamin E and B vitamins. As well, as a source of healthy fats, avocados they play a vital role in a balanced, nutrient-dense diet and health fats essentially work as a nutrient-booster enabling fat soluble nutrients in foods eaten alongside the avocado, to become more assimilated and absorbed, nutrients like vitamins A, D, E and K.
I had the pleasure, a couple years back, of visiting a California Avocado grove not too far from my own home and I was so honored to see these beautiful fruits growing in their natural habitat, being cared for and tended to by a family of growers right here in my own state. The lab of love for this fruit, picked by hand by families who have been growing to and tending these trees for years, gave me a new appreciation for one of my favorite foods. Walking the groves I got to, first hand, see the patience, the love, care and craftsmanship and taste the difference and my love grew deeper.
I have a long list of ways that I love to enjoy avocados, but I especially love a delicious sauce like this one, to highlight the flavor of this delicious fruit. These crispy, flavor packed bacon and chive spaghetti squash fritters are taken up a notch thanks to this flavorful, creamy sauce that you are absolutely going to want to put on anything and everything.
With the addition of the lime and a tangy yogurt, besides flavor and a little punch, the acidity also works to prevent the avocado from browning, keeping this delicious dipping sauce, vibrant and fresh.
This California Avocado Lime Dipping sauce is also great as a creamy salad dressing, it’s amazing drizzled over roasted veggies. Use it as a marinade for chicken or as a sauce a top your favorite fish or other protein. It also makes a great veggie dip or a dip for your favorite crackers or chips.
These simple Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce is a quick recipe to make and a great option for leftover spaghetti squash. They make a delicious side dish or a super fun starter / appetizer. I think you are really gonna love these.
I like to make the dipping sauce first and place into the fridge to chill while making the fritters.
California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}
gluten-free, keto, paleo, whole30, nut-freePrint Pin RateIngredients
- 2 California avocados
- 4 tablespoons lime juice, from 2 limes
- ¼ cup fresh cilantro
- ¼ cup yogurt, non-dairy yogurt works just fine here
- ¼ teaspoon sea salt, more to taste, as needed
- black pepper or red pepper flakes, to taste
Instructions
- Add all of the ingredients to a high powered blender or food processor and blend until well combined. An immersion blender will also work.
- Season with salt and pepper to taste (just a little at a time), then blend again and taste. Add more salt and pepper, if necessary. Store the sauce in the fridge in an airtight container and give it a good stir before serving. It will keep and stay fresh for upwards of 3 to 4 days.
Bacon and Chive Spaghetti Squash Fritters with California Avocado Lime Dipping Sauce {gluten-free, paleo, Whole30, keto}
gluten-free, paleo, Whole30, keto, grain-free, dairy-free, nut-freePrint Pin RateServings: 12 frittersIngredients
- 4 cups cooked spaghetti squash threads
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ cup coconut flour
- 2 large eggs, whisked
- 4-5 slices bacon, cooked, drained of fat, and finely chopped (1/4 cup)
- 2 tablespoon chives, finely minced
- 1-3 tbsp ghee, refined organic coconut oil or preferred cooking fat for frying
Options to add:
- ¼ cup parmesan cheese, freshly grated
- ¼ teaspoon chipotle powder
- Cook in bacon fat for extra flavor
Instructions
- Remove the "spaghetti" from your spaghetti squash with a fork and place in a large mixing bowl.
- Add the mound of squash to a clean kitchen towel (or a few paper towels) and squeeze out any excess moisture. Really give it some good squeezes. Don’t skip this step, it’s worth it for finished product - you will be surprised how much excess liquid comes out. Add the garlic and onion, power salt, pepper, and coconut flour. Add in the whisked eggs, the bacon and the chives.
- Mix really well with fork until all ingredients are fully combined.
- Using your hands, form into 12 equally sized patties, made with approximately 1/4 cup of the mixture each.
- Flatten and place on a parchment lined baking sheet. Continue forming until all are ready to be cooked.
- Heat a large skillet over medium high heat and add your ghee or coconut oil. Once the pan is hot, please the fritters in.
- Once they'e browned on one side, flip and brown on the second side.
- Drain on paper towels and continue to fry in batches, as necessary, adding more cooking oil as needed.
- Serve right away with the avocado lime dipping sauce and enjoy!
Notes
Leave out the bacon to make these vegetarian.This post is sponsored by the California Avocado Commission but all opinions are my own.
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Fall Frittata with Pancetta, Apples, Greens and Goat Cheese {grain-free, low-carb/keto, options for whole30, paleo}
This Fall Frittata with Pancetta, Apples, Greens and Goat Cheese is loaded with warming, autumn flavors and some unique, unexpected twists. Wait till you try this one. This frittata is grain and gluten-free, as well as low-carb / keto-friendly, leave out the cheese for paleo, Whole30 and dairy-free. Read on below for many variations and options with this recipe, so many ways to make this one.
There was a time I would feel personally violated when someone would put fruit into my savory foods. I always thought ‘keep your dang fruits out of my salads, thank you.’ Then I discovered the beauty of blueberries or pears in a salad, cranberries with a baked squash and yes, even apples in my eggs.
This fall frittata brings layers and levels of flavors, sweet and savory, warming and cozy. It’s a pretty fuss-free recipe that is perfect for entertaining. A big WOW without much trouble at all. I made this recently when my friend Daniele came to visit. I prepped all the components ahead, when she got here I assembled it all and placed it on my Traeger Grill. We popped a bottle of prosecco and had the time to start getting caught up while the frittata baked.
I really like this frittata on our Traeger Grill. The smokey, wood fired flavor is a really nice addition to everything going on and I love that I avoid standing over the stove and heating up the house – it is still warm here in Southern California, been in the 90s here all week. You can also just easily pop it into the oven.
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White Chicken Chili {Keto, Paleo, Whole30, Nightshade-free}
This comforting and hearty low carb White Chicken Chili cooks in under 30 minutes and in one pot. It’s perfect for a delicious fall or winter weeknight meal! It’s keto, paleo, whole30 and nightshade-free. With a few simple tweaks, AIP-compliant, too.
It’s about that time of year, soup, stew and chili season. My absolute favorite!!! I adore the comforts of these foods, I crave them. This is the food that makes my soul happy.
I also REALLY love meals that are ready in 30 minutes or less on the stove top, one pot, no special tools or equipment, just a straight-up, easy, hearty meal.
This particular White Chicken Chili recipe is low carb and keto-friendly, it’s paleo, Whole30 compliant and made without any nightshades. With a few minor changes you can also make this White Chicken Chili AIP compliant.
What are Nightshades?
Nightshades are a botanical family of plants, more technically called Solanaceae. The most common nightshades are tomatoes, peppers, potatoes and eggplant. These plants all have certain characteristics in common (like the shape of the flower and how the seed is arranged within the fruit–Wikipedia has a good description). There are more than two thousand plant species in the nightshade family, the vast majority of which are inedible and many of which are highly poisonous (like deadly nightshade and jimsomweed). Tobacco is a nightshade, and is known to cause heart, lung, and circulatory problems, as well as cancer and other health problems (although, clearly some of this has to do with the other toxins in tobacco products derived from the processing.) The reason why nightshades are problematic for many people is due to the glycoalkaloid content. Over-consumption of these edible species can actually be poisonous to anyone, and it is possible that the low-level toxic properties of nightshade vegetables contribute to a variety of health issues over time.1https://www.thepaleomom.com/what-are-nightshades/ Read more here about the potential concerns with nightshades for those with autoimmune disease.
Why Nightshade-free?
While I am not 100% nightshade-free, 100% of the time, I have discovered in this last year that in abundance, nightshades can trigger my autoimmune symptoms and cause noticeable joint pain for me, it can cause migraines and allergy-like symptoms, so, I have been careful about how much I consume them and the amount. If I am struggling with an autoimmune flare-up or digestive flare-ups, I will cut nightshades out completely until things calm down a bit. On the regular, when my autoimmune symptoms are managed, I still prefer to avoid them in whole food form, like tomatoes, peppers, potatoes and eggplants, but usually in pretty small amounts, as a garnish or in spice blends, etc – nightshade do not trigger a noticeable response for me, so I don’t overly concern myself with obsessing over it, in that sense. I know folks who have to be 100% nightshade-free and it can certainly be challenging, in a lot of ways I think even more than having to avoid gluten, since they can hide in spices, seasonings, sauces, etc.
References
1. ↑ https://www.thepaleomom.com/what-are-nightshades/ -
Instant Pot Thai Peanut Chicken {Keto, Gluten-free}
This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
This Instant Pot Thai Peanut Chicken is coated in the most incredible, flavor-rich peanut sauce. Serve it over zucchini noodles or cauliflower rice for an easy meal, and garnish with extra peanuts for added crunch!
I know you all are with me on those easy, weeknight meals that come together in no time but pack a major flavor punch. This simple Instant Pot meal requires very little prep and it’s layered with rich flavors. I find this easy meal brings the flavor of the Thai classic Chicken Satay with Peanut Sauce but with far less work, no need to skewer meat and no grilling necessary. Just pull it all together, set it and forget it.
Peanut butter is front and center in this easy, weeknight meal. I love how a creamy organic, unsweetened peanut butter fits into a tasty, savory dish like this Instant Pot Thai Peanut Chicken. It’s so rich and creamy and together the peanut butter and the coconut milk leave the chicken super juicy, moist and tender.
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Greek Souvlaki Chicken Wings {Paleo, Keto, Whole30} – Gas Grill, Traeger and Oven Options
Marinated in lemon juice, olive oil, garlic and oregano, these delicious crispy Greek Souvlaki Chicken Wings are grilled until gently charred, while they still stay juicy and tender. Don’t skip the re-sauce and the final step for extra crispy and flavorful wings. We serve ours with a homemade tzatziki sauce on the side, which makes the perfect cooling, dipping sauce. This recipe includes instructions for a gas grill, a Traeger Wood-Fired Grill or the oven.
We made these delicious Greek Souvlaki Chicken Wings on our new Traeger Wood-Fired Grill, which has absolutely changed our grilling game and most especially it’s taken our already amazing wing game to another level. With real smoke coming from wood pellets and no fear of flare ups, it’s been incredible for grilling. In many ways for the purpose of this recipe, it’s just the same concept as Mark’s patented in-direct grilling method that he developed for our gas grill which we have shared here before, however the Traeger brings a delicious wood fired flavor we have never gotten with the gas grill. Mark’s method for indirect heat makes for THE BEST and most crispy chicken wings you will ever make on the grill. EVER! Either way, on a Traeger or not, give these chicken wings some time, it’s all about the low and slow and then give them that last round of heat, with the “re-sauce” – you will fall in love with the crisp factor. The instructions below are for a gas grill and for my Traeger Nation folks, below that you will find the instructions for your Traeger. Read the rest of this entry »
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Sheet Pan Greek Chicken Souvlaki with Veggies {Paleo, Keto, Whole30}
This easy Sheet Pan Greek Chicken Souvlaki with Veggies is truly a delicious, one-dish meal packed so much flavor and it’s so simple and fuss-free. With lots of different options it’s easy to make it work for you and your family. It’s one of our favorites and I know you are going to love it, too!
I am a sucker for a sheet pan meal, but as the snobby, recipe-developer / food lover I don’t love the sloppy, unfocused sheet pan meals, like a good part, I believe a good sheet pan meal should have a solid theme!!
This is maybe my favorite sheet pan meal, to date. Greek Souvlaki Chicken and veggies, is, in my opinion, the perfect culmination of the food I grew up on. Fuss-free. No need to get the grill going, no standing over the stove top, just toss it together and throw it into the oven. That sounds aggressive, be gentle, no one wants chicken marinade on the ceiling.
As per usual, with most recipes here on Tasty Yummies, we’ve got lots of options for you with this Sheet Pan Greek Chicken Souvlaki, you can opt for bone-in or boneless chicken. Get a whole chicken and break it down into parts (though, I do recommend halving the breasts the short way, if you are cooking the various parts, so the pieces are similarly sized). You can even make this with wings and drumsticks. It’s so versatile and this way you can make it to your liking.
If you are doing the keto or low carb thing, this go with cauliflower or go half and half if you’ve got a fam and they’ll some want potatoes. I do this often at our house. I have also made this with white sweet potatoes and it’s amazing, too. For dairy-free, paleo or Whole30, simply leave off the feta cheese (or check out this amazing dairy-free feta recipe from my friend Brittany) and opt for a dairy-free tzatziki sauce.
