Curry Chicken Salad Stuffed Avocados

Curry Chicken Salad Stuffed Avocados


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Curry Chicken Salad Stuffed Avocadoes
This is the perfect late summer meal! Cool, refreshing, PACKED full of flavors, and soooooooo so so dang easy to make! It'll quickly become a summer staple in your weekly meal plan!
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine all ingredients EXCEPT avocado
  2. Once fully mixed, place mixture into avocados and serve!
  3. OR place it in a sealed container, put it in the fridge and let it sit for a couple hours or until the next day - it's always more flavorful after it sits for a little while!
Late Summer Berry Bee Pollen Smoothie

Late Summer Berry Bee Pollen Smoothie


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Late Summer Berry Bee Pollen Smoothie
This delicious and FILLING smoothie is just what you need to kick off these hot summer days! When it's so dang hot, it's hard to have the motivation to cook - enter: SMOOTHIES. Smoothies are magic. It's no secret we LOVE and ADORE smoothies, so much so we even developed our own ridiculously delicious and actually-good-for-you protein powder! Give this recipe a try and see how creamy and sweet and mildly tart this meal in a glass is!
Cuisine Paleo, Smoothie
Servings
person
Ingredients
Cuisine Paleo, Smoothie
Servings
person
Ingredients
Instructions
  1. In a blender, pour half the nut milk.
  2. Then add remaining ingredients (banana through protein powder).
  3. Pour remaining nut milk on top, secure lid onto blender, and blend until smooth.
  4. If too thick, add more nut milk. If too thin, add more frozen berries until you get desired consistency.
Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw

Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw


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Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. FOR QUICK PICKLED BAHN MI SLAW:
  2. In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
  3. In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
  4. FOR PORK DUMPLING MEATBALLS:
  5. In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
  6. Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
  7. At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
  8. Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
  9. Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Recipe Notes

Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.

Summer Watermelon Salad

Summer Watermelon Salad


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Summer Watermelon Salad
This is the perfect dish for summer. Anything with watermelon is as summery as it gets! This delicious salad is super easy to make, really lovely to serve, and a guaranteed crowd pleaser!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Layer all veggies and feta on 4 plates, drizzle with oil and vinegar, and season with salt and pepper - that's it! Super easy!
  2. To make Paleo: omit feta cheese
Recipe Notes

If you need to prepare in a large bowl so it can be self-served, simply cube or ball the melon instead of cutting it into wedges, dice the heirloom tomato, and then just toss everything in a large bowl!

Better Than Mounds Fat Bombs

Better Than Mounds Fat Bombs


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Better Than Mounds Fat Bombs
These delicious little morsels aren't just indulgent, but GOOD FOR YOU! And chalk full of keto-friendly good fats that will you keep you satiated and full.
Cuisine Paleo
Servings
fat bombs
Ingredients
Cuisine Paleo
Servings
fat bombs
Ingredients
Instructions
  1. First off, you’ll need a mini-muffin pan and some mini muffin pan parchment paper liners. Line the pan and set aside.
  2. In a small saucepan, combine all ingredients together except the chocolate and heat over medium heat, turning it down if it’s too hot. You want everything melted and mixed well.
  3. Now spoon the mixture into each muffin liner, then freeze for at least 20 to 30 minutes.
  4. To melt the chocolate, use a double boiler or a stainless bowl over a boiling pot of water.
  5. Once chocolate is melted, bring the frozen coconut mixture muffin pan out of the freezer and divide the chocolate up on top of each one.
  6. Let sit for at least 30 minutes to harden. You CAN put it in the fridge, but the chocolate will sweat.
  7. Can be stored in a sealed container in your pantry for a week.
  8. Serving size is 2 FatBombers and the net carbs are 1 (for both).
Parmesan Asparagus Risotto

Parmesan Asparagus Risotto


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Parmesan Asparagus Risotto
Nothing says late spring like big bright stalks of asparagus! Grilled, sautéed, ribboned, or, our favorite, in a creamy risotto - this seasonal dreamboat of a veggie takes center stage for a few weeks out of the year and we're here to give it it's leading role! Not only is risotto a classic Italian comfort food, but it also is an excellent costar for our dear asparagus. The smooth buttery and wine flavored rice highlights the best qualities in asparagus - cooked to perfection and still slightly firm (no one likes mushy asparagus) - the two just compliment each other perfectly. Don't take our word for it, test this recipe yourself! You'll be singing praises about this seasonal culinary debut in no time!
Course Main Dish
Cuisine Italian
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Servings
People
Ingredients
Instructions
  1. First, to "parboil" is to partially cook vegetables in boiling water. So when you parboil the asparagus, cook them in the boiling water for no more than 2 minutes, then immediately strain and rinse with cold water so they don't continue to cook, and set aside.
  2. In a large sauce pan, over medium heat, add broth. Bring to a simmer (just before boiling), then turn heat down to low.
  3. In a separate large sauce pan, heat ghee over medium heat. Add onion and cook until translucent - 2 to 3 minutes.
  4. Add rice and stir constantly to ensure all grains are evenly coated in oil, sauté for another 2 to 3 minutes.
  5. Add white wine to pan, continue to stir and cook until wine is fully absorbed.
  6. Then begin to add broth, one ladleful at a time. Stir continuously between each ladleful, and only once the broth is mostly absorbed do you add the next bit of broth.
  7. Once you're down to the last couple cups of broth, and the rice is slightly tender and still slightly firm to the bite with a creamy consistency, add the asparagus with the next couple ladlefuls of broth and be sure to reserve 1/2 a cup of broth.
  8. Turn heat down to low and cook for 3 to 5 minutes or until broth is mostly absorbed and asparagus is heated through. Then ad remaining ingredients: reserved broth, butter, Parmesan, and season with salt and pepper to taste.
  9. Serve immediately and enjoy!
Recipe Notes

To convert this into a paleo recipe:

Replace rice with 6 cups of cauliflower rice.

Only use 4 cups of broth, and it can be added at one time - just cook until mostly absorbed and cauliflower is tender and fluffs easily with a fork (since it cooks much faster than real rice, it doesn't require the same cooking method).

Then just replace Parmesan with nutritional yeast, and you're ready to go!