Needing a healthy appetizer or spread for a quick dinner or lunch? My Greek Cauliflower Dip is the perfect addition to any dinner party, light lunch with friends, or a backyard BBQ. This recipe is gluten free.
I created my Cauliflower Dip recipe awhile back when I wanted a low carb alternative to traditional hummus. I was experiencing some inflammation, so I was unable to consume legumes, enter anything cauliflower. Not only did the dip taste great, but no one had any idea that it was not actual hummus. Mom for the win!
You can use frozen or fresh cauliflower, and the ingredients you likely already have on hand. Recently, I decided to dress it up a bit, so I made a mini Greek Salad on top for some flare. My husband and I will eat this for dinner sometimes with a burger or just dig in with loads of vegetables and SimpleMills crackers or plantain chips. For the Greek dressing I used Primal Kitchen brand, but any dressing that is Gluten Free and you enjoy is good. Enjoy!
Dig into this delicious and nutritious Roasted Kale Caesar Salad. This salad is beautifully balanced with protein, greens, fiber, and healthy fats to keep you satisfied and fueled up for the day. This recipe is Paleo, Keto, dairy free and gluten free friendly. Enjoy!
Caesar salad is by far my favorite. I love recreating this classic any chance I get. Now that Costco sells Primal Kitchen’s Caesar Salad Dressing this will be a frequent flyer in my home. Seriously, if you have not tried Primal Kitchen’s salad dressings and marinades you need to go ASAP to your nearest Whole Foods, Target, or Costco. Everything they make is out of this world.
My favorite part about this recipe is that it is so straight forward. No hemming and hawing about if you have enough time to make it, and the ingredients are convenient to find at a local store. Nothing is worse than finding a recipe you love, and then you have to buy a laundry list of ingredients you will likely never use again. This serves about 2-3 people, and makes a great addition to your week night routine or to serve at your next dinner party. This is a great light lunch as well!
Needing a simple yet vibrant salad for dinner, lunch or get together? This Caesar Salad with Seared Romaine will turn heads, and have people grabbing for second and thirds. This recipe is gluten, dairy, Keto and Paleo friendly! Dig in!
Caesar salad is by far my favorite salad. I have to be honest I use Primal Kitchen’s Caesar dressing in almost every salad I make. I love that the dressing is Keto and Paleo friendly, but most of all that it is dairy free. When I completed the Inflammation Spectrum by Dr. Will Cole, I definitely realized I do not tolerate dairy well. So, I always enjoy finding delicious dairy free options that often times taste better than the real thing. Love it.
You can find Primal Kitchen items at a lot of retailers these days such as Target and Whole Foods. You can also stock up on some really amazing bundle packages on their website. For the chicken and bacon I use Butcher Box, which has amazing meats that are delivered right to your door step. I have never looked back once I started using their service. Their animals are raised humanely, and they use ethical practices across the board.
I love making this salad for an easy dinner during the week. I also make this for fun lunches on the weekend. I will also increase the ingredients and make a large platter to serve at get togethers. I think the seared Romaine really gives it a nice edge, and the nutty pine nuts add some depth to the flavors. All-in-all this is a delicious and healthy addition into your line up of meals. I hope you enjoy!
Primal Kitchen Caesar Salad Dressing*Or your dressing of choice
Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper
On one baking sheet place the chicken breasts down and season with 1 tbsp of avocado oil and the Adobo seasoning. Bake for 25-30 minutes until cooked through.
During the last 15 minutes of the chicken's cooking time, scatter the grape tomatoes throughout the pan. Return the pan into the oven until the chicken is fully cooked.
Place the 4 slices of bacon onto the second baking sheet, and add it into the oven to crisp during the last 10 minutes of the chicken's cooking time. Cook until the bacon is crisp to your liking.
Toss the pine nuts into a small frying pan and toast them over medium heat. Stir the nuts frequently to avoid burning. Remove from the heat once golden brown and fragrant.
While the chicken and bacon are cooling, heat a skillet over medium heat and add the remaining avocado oil in.
Cut the Romaine hearts in half (length wise). Place the Romaine hearts (2 at a time) flat side down onto the skillet and sear 1 minute each side while sprinkling sea salt on top. Repeat this step for the last 2 Romaine hearts.
Layer the seared lettuce on the plate, and top with the chopped chicken, tomatoes, bacon, and toasted pine nuts. Evenly drizzle the Caesar dressing ontop and garnish with lemon wedges. Enjoy!
Looking for a side dish, or a delicious salad to serve up for lunch or dinner? Then this salad is for you! This salad has a nice blend of flavors and textures that is well rounded and packed with nutrients. This recipe is gluten free and Paleo friendly.
I love making salads, because there are so many flavor combinations and ways to keep them new and interesting. I will typically purchase Brussel sprouts when I am at the store. You can roast them in the oven with some avocado oil and salt, or shred them for a nutrient dense base to any salad. Brussel sprouts are a cruciferous vegetable that are full of antioxidants, vitamin C and K, and dietary fiber. I will admit that it took me awhile to get on the Brussel sprout train, but now I am always on the hunt for these gems.
For the bacon I always go for a sugar free brand such as Nature’s Rancher, Butcher Box, and Applegate. Sometimes you will find some sneaky ingredients in bacon, so just be mindful of the brand you purchase and whether or not it is truly Paleo friendly. For the pecans be sure to get an unsalted package to avoid excessive salt.
The dressing is pretty great here, and you can even use this on other salads as well. Homemade salad dressings are always the way to go. A brand of store bought salad dressing that I trust is Primal Kitchen. I hope you enjoy this salad as much as we do. This has become a regular staple in my house. Serve this alongside burgers or grilled chicken for a well balanced meal complete with healthy fats, protein, fiber, and greens!
I am a lover of all things honey mustard, and grilled chicken salads. Naturally, I had to blend the two together for an amazing lunch or dinner option. The blend of protein, fiber, and fat makes this a well balanced meal that will satisfy everyone at the table. This recipe is gluten free and paleo friendly.
My love for honey mustard stems back to my fast food days. Literally, any time I was offered a condiment I immediately responded with “honey mustard”, followed by “please” of course. Honey mustard is such a delightful flavor, and I paired it with sweet potatoes, bacon, and toasted cashews for an amazing salad that can be served as a lunch or dinner.
When I made my Bacon Wrapped Sweet Potato Wedges I seriously put them on top of everything. I made them with breakfast, lunch, and dinner. The recipe is linked here and down below. If you are not a bacon fan, then you can easily use 1 medium sized sweet potato and chop and roast alongside the Brussel sprouts. The dressing is super simple to make as well. Salad dressings can contain a lot of unnecessary ingredients such as highly processed oils and sugars that cause inflammation. I always opt for homemade dressings or Primal Kitchen brand for simple and healthy options. I hope you enjoy this salad as much as I do. I am craving one as I type this.
1tbspstone ground mustardPrimal Kitchen's Brown Mustard is a good option
Roasted Brussel Sprouts
1 1/2cupswashed, and halved Brussel sprouts
1/4cuptoasted, unsalted cashewstoasted in a small pan over medium heat for about 5 minutes
3Bacon Wrapped Sweet Potato WedgesRecipe is linked below*
1tbspapple cider vinegar
1tspstone ground mustard
1tspfresh lemon juice
Poke the raw chicken with a fork and mix in the marinade ingredients. Allow the chicken to set with the marinade for 30 minutes to an hour prior to grilling.
Preheat the oven to 400 degrees, and prepare the sweet potatoes and Brussel sprouts while the chicken marinates
Prepare & bake the bacon wrapped sweet potatoes (recipe is linked below), or you can chop up a sweet potato and roast with the sprouts. Just cut the sweet potatoes into smaller chunks so they roast evenly.
Toss the Brussel sprouts onto a baking sheet lined with parchment paper and coat with the avocado oil and sea salt. Roast for about 10-15 minutes until crisp
Cook the chicken until no longer pink. I grilled mine, but you can bake it if that is more your thing as well.
Combine and whisk together all of the dressing ingredients
Arrange all of the salad ingredients in a bowl with the sprouts, sweet potatoes, toasted cashews, sliced chicken, and sliced avocado. Drizzle on the dressing, and enjoy!
I love a quick and easy lunch. This tuna salad is my go to for days I need a quick lunch to throw together in the morning or during the daily hustle. The blend of balsamic dressing with tuna, berries, and beets is delicious! This recipe is gluten and paleo friendly.
Salads are an easy lunch to throw together, and honestly for dinners as well. Mixing and matching the ingredients are so fun and offer an endless amount of options. I recently fell in love with beets. I will frequently buy a package of cooked beets when I am at the store, so I have them on hand for lunches during the week. Beets are a nutritious root vegetable that are used to treat constipation, restlessness, and irregular menstruation. Beets also have a subtle sweet flavor that compliment the strawberries in this salad.
The brand of tuna I use is Wild Planet. Be sure to find a quality source of tuna that is wild caught, water packed, and BPA free. The dressing here is so easy to make. Dressings in general need to be looked at carefully as there are inflammation causing oils that are often used and added sugars and fillers. All-in-all this salad is well balanced with protein, fiber, fat, and greens to keep you fueled for the day ahead. Enjoy!
I love Buffalo flavored foods and roasted vegetables. The combination of the roasted cauliflower and Buffalo sauce makes for a fabulous combination for a delicious appetizer or salad topping. This recipe is gluten free, Paleo, and Keto friendly.
When I discovered Primal Kitchen’s Buffalo Sauce I was so excited. I immediately started putting it on everything I made. I was in heaven. Buffalo chicken is such a comfort food for me, especially during Football season in my house. Another substitution is Frank’s Red Hot, or your hot sauce of preference.
I’ll typically make this dish as a side to grilled chicken, as an appetizer, or as a topping to put on my salads in place of meat. If I make a larger batch then I will simply place the leftovers in the oven at 400 degrees on a parchment lined baking dish for about 6-8 minutes until crisp again. I love making this not only because it tastes great, but because it is such an easy recipe with ingredients I always have on hand. I will serve this alongside raw veggies, or on top of my salads with some additional hot sauce and ranch dressing drizzled on top. If you have fresh dill around then I would suggest using that as a garnish. I hope you enjoy!
Needing a simple, clean, and nightshade free salsa? My Avocado Salad recipe is great as an appetizer or topping to any taco. This recipe is gluten free, paleo friendly, and nightshade free. Overall, this anti-inflammatory salad is a healthy and refreshing addition to your next dinner party or Taco Tuesday.
You can find this recipe featured on my Pulled Beef & Avocado Salad Taco post. I will make this on weekends to enjoy when we are relaxing on the patio, or as a topper to our tacos. The creaminess from the avocado, the crunch of the radish, and the sweetness from the mangos are an amazing combination.
I am currently following Dr. Will Cole’s Elimin8 protocol, and I am unable to consume nightshades. So, I wanted to create a fresh salsa type dish that I could enjoy in place of your typical guacamole or tomato salsa. I substituted the tomatoes and peppers for radishes. I really enjoy the texture here from the radish to offset the smooth textures from the mangos and avocados. Of course, the lime really brings the dish to life. I used two whole limes, because I love vibrant citrus flavors. However, start with the juice from 1 lime and see how you feel then add more to your preference. Enjoy friends!
Combine all of the ingredients into a bowl and gently toss. Add more lime juice depending on how much citrus you like. I like a lot so I go with 2 whole limes. Serve immediatenly, or store in the refrigerator in an airtight container until ready to serve.
This recipe is a frequent flyer at my home. I love a good salad bowl that is packed with flavor and texture. Nothing is worse than a bland salad you feel you have to suffer through. This recipe is dairy free and gluten free, and it will have you asking for seconds.
I have to admit that I am not a lamb kind of gal, so for my Greek style meatballs I use only ground beef. I use ButcherBox grass-fed beef for a quality source of protein, and then I dress it up with some seasonings. The star of the show is the dairy free Tzatziki sauce. Add some mixed greens, tomatoes, olives, red onion, and sweet potato fries to the bowl, and you have yourself a wonderful salad ready to satisfy anyone at the table.
Fresh dill is highly recommended for this dish vs dried, but both work fabulously. I will sprinkle the leftover fresh dill on top for some additional garnish and flavor. Freshly squeezed lemon juice on top makes the salad extra refreshing and compliments the dill and Tzatziki sauce wonderfully. I thoroughly enjoy light and refreshing salads that don’t leave you feeling like you have a brick in your stomach from tons of dairy and gluten. If you tolerate dairy, then I can imagine freshly crumbled feta would be lovely here as well.
I hope you enjoy the process of cooking this salad. Starting with prepping the sweet potato fries, followed by creating the sauce, and then baking the meatballs. This vibrant dish is perfect for lunch or dinner. Better yet, make it for dinner, and then have the leftovers for lunch the next day.
If you are a lover of hummus then you will love this dip. My Roasted Cauliflower Dip is gluten free and paleo friendly. Serve this at your next dinner party or cookout for a light appetizer with lots of flavor!
I love hummus, but when I started looking at the labels of common brands found at the grocery store I decided I wanted to trial making my own recipe that is simple and clean. Lately, I have been following a Paleo type diet in prep for starting Dr. Will Cole’s Inflammation Spectrum program. I love cauliflower, and I always have a few bags of fresh and frozen florets on hand. Cauliflower is a great vegetable that is full of anti-inflammatory compounds.
I will serve this dip with raw vegetables, gluten free crackers such as Flackers or SimpleMills, and/or beet chips. I love making beet chips, and I imagine I would like it more if I had an air fryer. To make the chips, I wash and thinly slice the beets. Then, I line them on top of a nonstick wire baking rack placed on top of a baking sheet. I’ll lightly brush the beets with avocado oil on both sides and sprinkle them with sea salt. I’ll roast them at 400 degrees for about 18-20 minutes, while turning them halfway through. Once they are crisp take them out, and let them cool before serving with the dip.
Preheat an oven to 400 degrees, and line a baking sheet with parchment paper
Place the cauliflower and whole garlic cloves onto the baking sheet, and then toss with avocado oil, paprika and salt until evenly seasoned.
Roast the cauliflower for 12 minutes
Place the cauliflower, garlic cloves (removed from the skin), lemon juice, cashews, oregano, cumin, and parsley into a food processor and turn it on. While the ingredients are being processed slowly add in the olive oil, and let it go until the mixture is nice and smooth.
Serve immediately or store it in the fridge in an airtight container for up to 5 days for optimal freshness.
*I will drizzle additional extra virgin olive on top of the dip and dust with some paprika when serving*Depending on how you prefer the texture you may want to add more olive oil. I like mine with some texture, so I only use the 2 tbsp measurement.