Balsamic California Chicken Salad

Balsamic California Chicken Salad


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Balsamic California Chicken Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Instructions
  1. Preheat outdoor grill to MEDIUM-HIGH.
  2. In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
  3. Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
  4. Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
Skillet Fajita Lettuce Wraps

Skillet Fajita Lettuce Wraps

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Skillet Fajita Lettuce Wraps
Course Main Dish
Cuisine Low-Carb, Paleo
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Low-Carb, Paleo
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. In a large bowl, place steak and next 4 ingredients (chili powder through oregano). Add sea salt and freshly ground black pepper to taste. Toss steak until evenly coated.
  2. In a large skillet over medium-high heat, melt coconut oil. Add steak to pan in a single layer. Let sear for 3 to 4 minutes. Flip steak over and sear other side for 3 to 4 minutes. Remove steak from skillet and set aside.
  3. Add next 5 ingredients (yellow bell pepper through mushrooms) to skillet. (If pan is getting too dry, add1/4 cup of vegetable broth.) Scrape brown bits from pan and toss veggies for 3 to 5 minutes, until they begin to soften.
  4. Add green onion, jalapeño, vegetable broth, steak and any juices that collected under steak. Toss and cook for 5 to 8 minutes.
  5. Remove from heat and serve warm on lettuce leaves topped with avocado and cilantro.
Chicken Soup

Chicken Soup

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Chicken Soup
orange enameled stock pot on a wooden surface next to carrots and rosemary
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
orange enameled stock pot on a wooden surface next to carrots and rosemary
Instructions
  1. Heat the oil in a large soup pot with a tight-fitting lid over medium heat; add next 9 ingredients (carrots through crushed red pepper flakes).
  2. Cover and cook for 15 minutes or until vegetables soften.
  3. Stir in tomato paste then top with chicken.
  4. Pour broth and water over chicken.
  5. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until chicken is cooked through.
  6. Remove chicken to a cutting board and shred with two forks.
  7. Stir shredded chicken into soup.
Fermented Apple Pear Sauce

Fermented Apple Pear Sauce


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Fermented Apple Pear Sauce
Bowl of applesauce on a wooden surface next to whole apples and cinnamon sticks
Course Side Dishes
Cuisine Paleo, Vegetarian
Servings
Ingredients
Course Side Dishes
Cuisine Paleo, Vegetarian
Servings
Ingredients
Bowl of applesauce on a wooden surface next to whole apples and cinnamon sticks
Instructions
  1. Combine all ingredients in your food processor and process until as smooth or as chunky as you like your sauce. Add more water if you need it seems too thick or has trouble being pureed.
  2. Transfer to a jar, leaving an inch between the sauce and the top of the jar.
  3. Seal jar tightly with a lid and store in a warm place for at least 3 days.
  4. Taste it and when it suits you, transfer to the fridge.
  5. Chill and enjoy!
Paleo Pumpkin Spice Latte

Paleo Pumpkin Spice Latte

Fall is in full swing and we’re not above loving that infamous “basic” beverage that explodes EVERYWHERE this time of year: the sweet and spiced PSL (aka: Pumpkin Spice Latte).

Since the Starbuck’s version, that must be credited for bringing this drink such fame, is sooo full of sugar and other mysterious-not-good-for-your-poor-body ingredients we decided to take matters into our own hands and make a version with real ingredients that’s also WAY LESS sugar and even Paleo-friendly!!

(Makes 3 to 4 servings pending on mug size 😉 and it’s maybe a little too easy to consume all on your own if you’re not careful)

If you’re feeling especially wild, trying making our Paleo Coconut Whipped Cream for a topping – you can find that recipe HERE.


Print Recipe
Paleo Pumpkin Spice Latte
Course Drinks
Cuisine Paleo
Servings
servings
Ingredients
Course Drinks
Cuisine Paleo
Servings
servings
Ingredients
Instructions
  1. Heat cashew (or almond) milk in a small sauce pan over medium low heat. Be careful not to boil the milk, and once it's become hot, remove it from heat.
  2. Add all ingredients, including heated milk, to a blender. Blend for several seconds or until fully combined. A bit of froth should've formed after the mixture settles.
  3. Give it a quick taste test and adjust accordingly if you wish!
Recipe Notes

Add more spices if you fancy // if you want it creamier, then add a smidge more butter and/or coconut oil // and if you want it as sweet as Starbucks, instead of adding more honey or syrup, use Stevia to sweeten it to taste! A bit more maple syrup will do the trick too, BUT, it'll lessen its qualifiers as "Paleo" LOL - enjoy hot and with a sprinkling of cinnamon on top!