Avocado Chicken Salad

avocado chicken salad

This chicken salad is so quick and easy. If you have leftover cooked chicken on hand and have no idea what to do with it, make yourself this creamy and smooth avocado chicken salad. Granny smith apples make this salad slightly tart and sweet, and the avocado "mayo" makes everything come together nicely. Add some chopped walnuts for extra crunch!

Avocado Chicken Salad

Prep + Cooking Time:
Makes 4 Servings

Dressing Ingredients:

  • 1 Large ripe avocado
  • 1 Tablespoon dijon mustard
  • Juice of half a lemon
  • 2 Tablespoons extra virgin olive oil
  • Salt and Pepper to taste

Salad Ingredients:

  • 1 Pound cooked chicken breast, diced
  • 2 Stalks celery, chopped
  • 3 Green onions, sliced
  • 1 Granny smith apple, diced
  • 1/2 Cup walnuts, chopped
  • Salt and Pepper

Method:

  1. In a small bowl, mix together all the ingreidents for the dressing and set aside.
  2. In a large bowl, add all the ingredients for the salad and toss to mix.
  3. Pour the dressing over salad and fold in gently until salad is evenly tossed.
  4. Enjoy cool.

Tip: If you have leftovers, squeeze lemon juice over the rest of your salad and mix in order to prevent the salad from changing color.

Sweet Potato Sloppy Joe's

Sweet Potato Sloppy Joe's

There's just something about a Manwich sloppy joe sandwich that I absolutely love. It reminds me of my childhood when my dad would serve the sloppy stuff over a perfectly toasted and buttered hamburger bun. I loved it! This recipe brings me back to those days. Of course you could serve this over a bun instead of a sweet potato, but if you're looking for a paleo option, this is the way to go.

Sweet Potato Sloppy Joe's

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 4 Large sweet potatoes
  • 1 Pound ground beef
  • 1/2 Sweet onion, diced
  • 2 Garlic cloves, minced
  • 1/2 Red bell pepper, diced
  • 1/2 Green bell pepper, diced
  • 1 (15 ounce) Can tomato sauce
  • 2 Tablespoons tomato paste
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon dijon mustard
  • 1.5 Tablespoons honey
  • Salt and Pepper
  • Green onions, sliced (optional for garnish)

Method:

  1. Preheat your oven to 375 degrees F.
  2. Line a baking sheet with aluminum foil. Wash and pat dry your sweet potatoes and then wrap each potato individually in aluminum foil. Set potatoes on baking dish. Bake potatoes in the oven for 45 minutes to an hour, or when soft in the middle.
  3. In a large skillet set to medium high heat, add ground beef. Break apart with a wooden spoon, and cook until meat is fully browned.
  4. Add in the onion and garlic. Stir until onions are translucent and garlic is fragrant (about 2 minutes).
  5. Add in the red and green bell peppers and stir for another 2 minutes.
  6. Add can of tomato sauce, tomato paste, apple cider vinegar, dijon mustard, honey, and season with salt and pepper. Stir mixture.
  7. Turn heat to low and let the mixture simmer for 12-15 minutes, or until thickened.
  8. Once sweet potatoes are cooked, slice them open and spoon a heaping spoonful of the meat mixture into the sweet potato.
  9. Garnish with green onion.
  10. Enjoy hot.

Paleo Thai Larb Lettuce Cups

Paleo Thai Larb Lettuce Cups

Thai food is one of my favorite cuisines, and this recipe is one of my favorites to date. You can make this refreshing Thai larb recipe for lunch, dinner, or even an appetizer. I love the use of fresh cilantro, mint and basil along with the spicy kick of the serrano peppers. I hope you try it!

Paleo Thai Larb Lettuce Cups

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 1 Tablespoon coconut oil
  • 1/2 Red onion, diced
  • 3 Garlic cloves, minced
  • 2 pounds Ground pork
  • Juice of 2 limes
  • 1 Tablespoon Red Boat fish sauce
  • 2 Tablespoons coconut aminos (or soy sauce)
  • 2 Heads of butter lettuce (use 1 head per 2 people)
  • 3 Serrano chile peppers, thinly sliced into coins
  • 1 cup (packed) of a mixture of fresh Mint, cilantro, and basil, lightly chopped
  • Salt and Pepper

Method:

  1. In a large skillet, heat up coconut oil. Once hot, add red onions, seasoning with just a bit of salt, and stir until translucent (about 3 minutes).
  2. Add in minced garlic cloves and stir for another minute.
  3. Add in ground pork, breaking it up with a wooden cooking spoon. Season with a little more salt and some pepper. Continue to stir until pork is no longer pink, and fully cooked.
  4. Remove mixture from heat. Tilt the skillet slightly and use a large spoon to remove the excess fat from the pork mixture.
  5. Add lime juice, fish sauce, and coconut aminos and stir.
  6. Transfer the meat mixture to a large mixing bowl. Let cool on the countertop or in the fridge for 5-8 minutes.
  7. While your meat mixture is cooling, carefully remove individual leaves from the heads of butter lettuce. Rinse leaves and dry with paper towels. Place lettuce cups on a plate with another paper towel underneath.
  8. Once meat is slightly cooled, add in the chiles and fresh herbs to the mixture and stir.
  9. Serve spooning meat mixture into individual lettuce cups.
  10. Enjoy warm.

Mashed Garlic Red Potatoes with Coconut Milk

Mashed Garlic Red Potatoes with Coconut Milk

You'd never guess that these mashed potatoes don't have ANY cream and hardly any butter. This is a healthy take on a classic and comforting side dish that I hope you try.

Mashed Garlic Red Potatoes with Coconut Milk

Prep + Cooking Time:
Makes 6 Servings

Ingredients:

  • 1 pound Red potatoes, quartered
  • 1/4 large Sweet onion, chopped
  • 3 Garlic cloves, minced
  • 1/2 (13.5 ounce) can of Full fat coconut milk (including some of the coconut cream in the top of the can, if possible)
  • 1 small pat of Grass fed butter OR 1 teaspoon of Ghee
  • Extra virgin olive oil
  • Salt and Pepper
  • Chives or parsley, chopped for garnish (optional)

Method:

  1. Fill a large saucepan a little over half way with water. Add a generous amount of salt to the water.
  2. Add red potatoes and onions to the salted water and bring to a rolling boil. Cook until potatoes are fork tender (about 20 minutes).
  3. Meanwhile, bring a small skillet to medium heat, and add about a tablespoon of extra virgin olive oil. Once the oil is hot, add minced garlic and stir for about 2 minutes.
  4. Add coconut milk and butter or ghee to the garlic in the small skillet and simmer for 5-8 minutes, or until the liquid reduces some.
  5. Once potatoes are fork tender, strain them in a colander and then return the potatoes back to the original saucepan.
  6. Add in coconut milk and garlic mixture to the potatoes, and season with a generous amount of salt and pepper to taste.
  7. Using a potato masher (or a fork), mash the potatoes until desired texture. I like mine just a little chunky!
  8. Optional: mix in fresh herbs of choice.
  9. Enjoy warm with your favorite entree.

Spicy Maple Pork Tenderloin

Spicy Maple Pork Tenderloin

Sriracha and maple syrup make this the perfect combination of spicy and sweet.

Spicy Maple Pork Tenderloin

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 1 (1.5 pound) Pork tenderloin
  • 3 Garlic cloves
  • Juice of 1 lemon
  • 1/8 cup Extra virgin olive oil
  • 1/8 cup Maple syrup
  • 1/8 cup Coconut aminos (or soy sauce)
  • 2 tablespoons Sriracha hot sauce
  • Salt and Pepper

Method:

  1. Preheat your oven to 350 degrees F.
  2. Place your pork tenderloin in your baking dish.
  3. Use a knife to indent small holes into the top of the tenderloin, then insert garlic slices into the holes you just created.
  4. In a small mixing bowl, combine lemon juice, extra virgin olive oil, maple syrup, soy sauce, and Sriracha hot sauce. Season mixture with desired amount of salt and pepper to taste.
  5. Pour marinade mixture over the top of the pork tenderloin.
  6. Place tenderloin in preheated oven. Cook over a period of 40 minutes, making sure to baste the meat every 10 or 15 minutes using a baster or a large spoon. This keeps the meat moist, helps the sauce cook into the meat for more flavor, and prevents the sauce from burning directly to your pan.
  7. After 40 minutes, take the tenderloin out of the oven and let it rest for 8-10 minutes before slicing. This ensures that the juices redistribute throughout the meat, preventing dryness.
  8. Slice, and enjoy warm.

Tips: You can choose to marinade the tenderloin overnight if you wish, but I usually don't do this and it turns out delicious every time. I like to serve this dish with brown rice and a vegetable side. The rice soaks up the extra sauce nicely and this makes for great leftovers when meal prepping as the sauce will flavor everything in the same dish. Yum!

Meal Prepping? Leftovers?: This dish will keep in your fridge for up to 4 days.

Sausage & Sweet Potato Breakfast Hash

Sausage & Sweet Potato Breakfast Hash

This hash is one of my favorite go to's for a healthy weekend brunch, or a quick dinner post workout. You can mix it up with mostly any ground meat and veggies you have in your fridge. Make it your own!

Sausage and Sweet Potato Breakfast Hash

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 3 Small sweet potatoes (or 1 large), peeled and cubed
  • 1/2 Sweet onion, diced
  • 2 Garlic cloves, peeled and minced
  • 1 pound ground mild Italian sausage or 5 mild Italian sausage links, casings removed
  • 4 Eggs
  • Extra virgin olive oil
  • Salt and Pepper

Method:

  1. Preheat your skillet to medium high heat. Once heated, add about a tablespoon of olive oil.
  2. Add diced onion and season with a little bit of salt. Stir for about 5 minutes, or until translucent and browning just a little on the edges.
  3. Add cubed sweet potato chunks and season with a bit more salt and pepper (the sausage is salty so be sure not too add too much salt). Stir for another 5 minutes.
  4. Add minced garlic to the skillet and stir for another minute.
  5. Add the sausage and add to the skillet, breaking apart with your hands if needed.
  6. Lower heat to medium and stir until sweet potato chunks have softened and sausage is fully cooked (about 10 minutes).
  7. Make 4 small indents in the mixture and crack an egg into each indent. Cover your skillet (I used a baking dish on top of my cast iron to do this) for 3-4 minutes.
  8. Uncover and serve hot. Egg whites should be completely cooked with the yolks perfectly runny inside.

Overnight Steel Cut Oats

Overnight Steel Cut Oats

Probably one of the easiest meal prep recipes you could possibly make. There's no excuse not to eat breakfast every morning. Steel cut oats make this a nice and chewy oatmeal in the morning, but feel free to use any oats you like. You can even opt to heat this up in the morning if you like it warm.

Overnight Steel Cut Oats

Prep + Cooking Time:
Makes 3 Servings

Ingredients:

  • 1 cup Steel cut oats
  • 1.5 cups Unsweetened almond milk
  • 2 teaspoons Maple syrup
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Chia seeds
  • Berries, bananas, cacao nibs, etc. (optional toppings)

Method:

  1. Mix oats, almond milk, maple syrup, vanilla extract, and chia seeds into bowl/glass storage container and stir. Do not add in the berries just yet.
  2. Cover, and leave in the fridge for 6 hours or overnight for best results.
  3. After oats have sat for at least 6 hours, stir and serve in individual bowls topped with berries or other delicious toppings (some other topping ideas include: coconut flakes, nuts, almond butter, cinnamon, and cacao nibs).
  4. Serve cold. Mike prefers his overnight oats heated in the microwave so this is an option too!

Roasted Tomato & Carrot Soup (dairy free)

Roasted tomato and carrot soup (dairy free)

All soups are great for a cool day, but this one especially. Just the right amount of Cayenne gives this soup an extra kick, while the roasted veggies add the perfect amount of sweetness. And bonus! It's completely dairy free.

Roasted Tomato and Carrot Soup (dairy free)

Prep + Cooking Time:
Makes 6 Servings

Ingredients:

  • 2 Pounds of fresh on-the-vine tomatoes
  • 4 Medium carrots, peeled, ends removed
  • 1/2 Sweet onion, diced
  • 2 Garlic cloves, peeled and minced
  • 3 Cups chicken broth
  • 1/4 teaspoon Cayenne pepper
  • 1 (13.5 ounce) Can of full fat coconut milk
  • Extra virgin olive oil
  • Salt and Pepper

Method:

  1. Preheat your oven to 400 degrees F.
  2. Slice fresh on-the-vine tomatoes into quarters, and chop carrots into thick chunks. Place tomatoes and carrots on an oven safe baking sheet.
  3. Drizzle olive oil over tomatoes and carrots, and season with salt and pepper. Roast in the oven for 25 minutes.
  4. While tomatoes and carrots roast in the oven, grab a large pot. Add onions, garlic, chicken broth, and cayenne pepper to the pot, and season with salt and pepper.
  5. Bring contents of the pot to a boil, then lower the heat and simmer for 10 minutes.
  6. Once the tomatoes and carrots are roasted, take them out of the oven and add them to the large pot.
  7. Stir in the coconut milk, and bring the mixture back up to a low boil.
  8. Once the soup reaches a low boil, decrease the heat again and simmer for another 10 minutes.
  9. Turn the heat off. Use an immersion blender to blend the soup in the large pot until it reaches your desired creamy consistency. You can also use a regular blender, but you will need to wait until the soup completely cools.
Cuisinart Immersion Blender Stick