Paleo Italian Meatloaf. I used ground turkey and a fresh diced yellow pepper, and skipped the almond flour to make my own version of breadcrumbs (ground almond meal + italian seasonings + salt). Served this with mashed cauliflower and my own homemade red sauce!
The most delicious detox salad recipe! I needed about 10 minutes to make this simple, delicious healthy salad! It’s great for detox thanks to arugula, prevents premature aging thanks to all the antioxidants in there and is very tasty! Click through to see this clean eating vegan & paleo recipe that is great for your skin, weight loss and overall health!
Enchilada Chicken Mango Salad Prep time: 5 mins Total time: 5 mins Serves: 2 Ingredients 1 small head of hearts of romaine, shredded 1-2 cups cold leftover enchilada chicken 1 mango, peeled and diced ½ avocado, diced sprinkle of salt and pepper Instructions Chop romaine. Place enchilada chicken on top. Add mango and avocado on top of that. Eat up! No salad dressing needed!
AIP BBQ Pulled Chicken from The Paleo AIP Instant Pot Cookbook. This ebook the answer to all of your "I need something AIP AND delicious to eat, as soon as possible!" situations. Brought to you by your favorite 37 AIP bloggers, it's packed with over 140 recipes including broths, sauces, condiments, vegetables, poultry, meat, seafood, offal, desserts, and more! Snag your copy today and start cooking your way through your new favorite recipes!
I originally made this recipe as written over on PaleOMG but thought it was too sweet. So now that I’m doing the Whole30, I decided to leave out the honey altogether and was so happy with the results. #ourpaleolife #paleodiet #healthymeals
These are seriously amazing. I made them for my husband last night and he LOVED it – said it’s in his “Top 5”. The awesome part? He does not like shrimp!!! thai coconut lime shrimp #paleo #paleomg #goodfood
Raw Chocolate Pudding For the crust ½ cup Steve’s Paleo Goods Cinnamon Nutmeal ¼ cup coconut sugar 1 teaspoon unsweetened cocoa powder 1 tablespoon butter (or coconut oil) pinch of salt For the pudding 1 (14 ounce) can of coconut cream* (placed in a fridge overnight) ¼ cup unsweetened cocoa powder ⅓ cup maple syrup (or other sweetener of choice) 2 tablespoons almond butter (or other nut or seed butter) pinch of cinnamon 1 teaspoon vanilla extract extra coconut cream, to garnish (optional)