ASIAN CHICKEN CHOPPED SALAD
https://tastythin.com/asian-chicken-chopped-salad-whole30-paleo/
● 4 cups cole slaw mix (cabbage with shredded carrots) ● 1 cup shredded red cabbage ● 1/2 red bell pepper, sliced thin ● 1 cup shredded chicken breast ● 1/4 cup slivered almonds ● 2 green onions, finely sliced ● 1 Tablespoon sesame seeds (optional) ASIAN DRESSING ● 1/4 cup coconut aminos ● 2 tablespoons rice vinegar ● 2 tablespoons extra virgin olive oil ● 1/2 tablespoon sesame oil ● 1 teaspoon minced garlic ● 1 teaspoon grated fresh ginger ● 3 large pitted dates
INSTRUCTIONS 1. For the salad, place all ingredients in a large bowl or serving dish and toss to combine. 2. For the dressing, combine all ingredients in a small blender or food processor (I used my Magic Bullet.) Process until dates are completely ground and dressing is a slightly creamy texture. 3. Best when salad and dressing are combined just before eating.
Creamy Shrimp and Bacon Skillet
https://thenourishedcaveman.com/shrimp-and-bacon-skillet
Ingredients ● 4 slices organic uncured bacon ● 1 cup sliced mushrooms ● 4 oz smoked salmon ● 4 oz raw shelled shrimp (I used TJ's Argentinian wild) ● ½ cup coconut cream OR heavy whipping cream if not dairy sensitive ● 1 pinch Celtic Sea Salt ● freshly ground black pepper
Instructions 1. Cut the bacon in 1 inch pieces 2. Start heating a cast iron skillet and place the bacon in it on a medium flame, cook stirring for about 5 minutes. 3. When the bacon is cooked but not crispy, add the sliced mushrooms and cook for 5 minutes, stirring often. 4. Now add the smoked salmon cut in strips, cook for 2 to 3 minutes 5. Add the shrimp and saute' on a high flame for about 2 minutes 6. Add thet cream and the salt, lower the flame and let cook for 1 minute, or until the cream reaches the desired thickness. 7. Serve immediately. 8. You can serve on top of shirataki or zucchini noodles.
Italian Rollups (One of our household favorites)
https://www.ourpaleolife.com/italian-sub-roll-ups-grain-free-low-carb-keto/
Ingredients ● 4 Slices Genoa Salami ● 4 Slices Mortadella ● 4 Slices Sopressata ● 4 Slices Pepperoni ● 4 Slices Provolone, omit for dairy-free option ● Paleo Lime Mayo or store-bough mayo, we love Chosen Foods Avocado Oil Mayo ● Shredded Lettuce ● Extra toppings, our favorites are banana peppers, jalapeño peppers, roasted red peppers, and black olives, if desired ● Avocado Oil or Olive Oil ● Apple Cider Vinegar ● Italian Seasoning ● Toothpicks
Instructions 1. Layer the meat slices from largest to smallest. For the brand we use (Boar's Head), the order is: • Genoa Salami • Mortadella • Sopressata • Pepperoni 2. Spread a thin layer of mayo on the stack, making sure to leave space at the top of the largest piece to keep it from squishing out when you roll them up. 3. Add a slice of provolone on top of the mayo, about halfway from the top. Add a small handful of lettuce to the lower half and top with desired toppings (optional). 4. Have the toothpicks nearby and ready to grab. Starting from the bottom of the cheese, gently (but as tightly as possibe) lroll the stack, pushing in any fillings that find their way out. 5. When you get to the end, secure the outer meat edges with a toothpick. 6. To serve, pour 2 parts oil and 1 part vinegar into a small dipping ramekin. Sprinkle some Italian seasoning on top. Dip the roll-ups in the oil/vinegar and enjoy! 7. Store extras in the fridge, wrapped individually in plastic wrap, for up to a week. These make for delicious and easy school lunches.
Buffalo Chicken Casserole (Delicious)
https://www.wickedspatula.com/paleo-buffalo-chicken-casserole/
● 1 large head Cauliflower (grated) ● 6 large Eggs ● 1 pound Shredded chicken ● 1/2 medium White onion (diced) ● 1 medium Red bell pepper ● 1 teaspoon Garlic powder ● 1 teaspoon Sea salt ● 1 teaspoon Smoked paprika ● 1/2 cup Buffalo sauce (I use Frank's Red Hot) Optional Toppings ● Cooked bacon ● Red onion (diced) ● Green onion (sliced) ● Avocado (diced) ● Paleo ranch dressing ● Tomatoes (diced)
Instructions 1. Preheat oven to 400 degrees F. 2. In a large bowl, combine the grated cauliflower and eggs. Mix well until full incorporated. 3. Stir in the remaining ingredients and pour into a casserole dish. 4. Bake for 45-60 minutes depending on what size dish you used. Mine is a 2.5 quart round dish and I baked it for exactly 1 hour. 5. Top with desired toppings and serve.
EGG SALAD (So Simple)
https://themovementmenu.com/paleo-whole30-egg-salad/
Ingredients ● 12 soft boiled eggs see notes for perfect soft boiled eggs tutorial ● 2/3 cup Homemade Paleo Mayonnaise ● 1 tablespoon Dijon mustard ● 6 bacon strips diced ● 1/3 cup green onions, chopped ● 1/2 teaspoon sea salt ● 1/4 teaspoon black pepper ● 1/4 cup fresh chives, chopped ● sea salt and black pepper to taste
Instructions 1. Get a large bowl out and set aside. 2. Peel and rinse the eggs in cold water. Pat them dry. Chop into small pieces and transfer to the bowl. 3. Add in homemade mayo, mustard, bacon, green onions, salt and pepper. Stir well. Feel free to add a little bit more mayo if you are so inclined. I found 2/3 cup to be perfect. 4. Taste for more salt and pepper and add chives on top as garnish. 5. Refrigerate for 2-3 hours before serving. Enjoy!
Creamy Garlic Chicken Skillet
https://thehealthyconsultant.com/creamy-garlic-chicken-skillet-paleo-whole30-keto/
Ingredients For the chicken breast: ● 4 small-medium boneless skinless chicken breast or 2 large, halved lengthwise ● salt and pepper ● 1 tablespoon ghee For the creamy sauce: ● 1 tablespoon ghee ● 1 head of garlic cloves, minced ● 1/2 cup chicken broth or stock ● 1 cup full fat coconut milk ● 2 tablespoons lemon juice ● 1/2 teaspoon paprika ● 1 teaspoon Italian seasoning ● 1 tablespoon arrowroot starch, optional, to thicken sauce
Instructions 1. Season the chicken breast on both sides with salt and pepper. Heat ghee over medium heat in skillet. Once the oil is hot, add the chicken and saute’ for 4-6 minutes on each side until cooked and golden brown. Transfer cooked chicken to a plate. 2. In the same skillet, over medium heat, melt ghee. Add the minced garlic and saute for 2-3 minutes. 3. Add the chicken broth, coconut milk, lemon juice, paprika, Italian seasoning and arrowroot starch (optional) to the skillet. Whisk together. Simmer for 2-3 minutes for sauce to thicken and reduce heat to low. Return the chicken to the skillet, and spoon the sauce over the chicken. Garnish with parsley. Serve hot.
CRACK CHICKEN
https://www.cocospaleokitchen.com/crack-chicken-dairy-free-paleo-keto/
Ingredients: ● 4 chicken breasts – skinless/boneless ● 1 cup chicken broth ● 1 tub Kite Hill Cream “Cheese” Spread ● 6 thick slices of bacon ● Bacon drippings ● 2 tsp onion flakes ● 1 tsp onion powder ● 2 tsp garlic powder ● 2 tsp dill weed ● 1 tsp paprika ● 1 1/2 tsp parsley ● 2 tsp salt ● 1/4 tsp pepper
Instructions: 1. Pour chicken broth into crockpot and add chicken breasts. 2. Shake on all seasonings over top of chicken and dollop the tub of cream “cheese” spread onto chicken. 3. Turn on crockpot to 8 hrs/low. 4. Cook up 6 pieces of bacon and set to the side. Cut into bits when cooled. Save bacon grease. 5. Once chicken is done, shred using a couple of forks while in crockpot, making sure cream “cheese” is mixed through. Drizzle bacon grease into crockpot and incorporate. Add bacon bits to chicken now …or wait and top off when ready to eat. 6. Serve with lettuce wraps, over cauliflower rice, on top of salads, with crackers …or on its own!
Grilled Steak Tacos
https://www.punchfork.com/recipe/Grilled-Steak-Tacos-Grain-Free-Dairy-Free-Paleo-Running-Momma
Ingredients ● 1 1/2 pounds flank steak or skirt steak ● Grated zest of one lime ● 1/3 cup fresh lime juice 2-3 limes ● 3 Tablespoons avocado oil or olive oil ● 2 teaspoons coconut aminos ● 1 teaspoon chili powder ● 1/2 teaspoon smoked paprika ● 1/2 teaspoon garlic powder ● 1/2 teaspoon cinnamon ● Sea salt and black pepper ● Olive oil or avocado oil for the grill or skillet ● 8 Cassava Flour Tortillas or other grain free tortillas ● 1 red onion diced ● 1 large avocado diced (wait until just before serving) ● Chopped cilantro for garnish ● Lime wedges for garnish ● Additional optional toppings fresh salsa, dairy free queso (like Siete Foods) or dairy free sour cream (like Kite Hill)
Instructions 1. Place the steak in a large shallow bowl. Whisk together the lime zest and juice, oil, coconut amounts, and spices and pour over the steak. 2. Turn the steak a couple of times, with tongs, to fully coat, then sprinkle both sides generously with sea salt and black pepper. 3. Allow the steak to marinade for about 30 minutes at room temperature, OR cover and refrigerate for an hour or longer. 4. Preheat your grill, grill pan or cast iron skillet to medium high heat and brush with oil. Once sizzling hot, add the steak (lightly shake off excess marinade, leaving some on) and cook to desired doneness, about 10-12 minutes total depending on the thickness of your cut of steak. 5. Transfer the cooked steak to a cutting board, cover lightly with foil to keep warm, and allow it to sit while you heat your tortillas. 6. Brush your grill or skillet with more oil and heat your tortillas for 30-45 seconds on each side, or until softened. Lay the tortillas on a platter, or individual plates. Thinly slice the steak and arrange it over the tortillas followed by the avocado, onions, cilantro and any additional toppings you choose (see ingredients). 7. Serve right away, with lime wedges, and enjoy!
California Turkey and Bacon Lettuce Wraps with Basil-Mayo
INGREDIENTS makes 2 wraps 1 head iceberg lettuce 4 slices gluten-free deli turkey (I like Applegate Farms) 4 slices gluten-free bacon, cooked (I like Applegate Farms) 1 avocado, thinly sliced 1 roma tomato, thinly sliced For the Basil-Mayo: ● 1/2 cup gluten-free mayonnaise (I like Hellmann's Olive Oil Mayo) ● 6 large basil leaves, torn ● 1 teaspoon lemon juice ● 1 garlic clove, chopped ● salt ● pepper
DIRECTIONS 1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth. Alternatively, mince basil and garlic then whisk all ingredients together. Can be done a couple days a head of time. 2. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito. Slice in half then serve cold.