This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!
Avocado and Corn Salsa Recipe
This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.
Corn Salsa Ingredients
Fresh Corn on the Cob
Salt and Pepper
Methods to Cook the Corn
The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.
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This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It’s paired with cauliflower “rice” and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!
Paleo Asian Beef Rice Bowl
This Whole30, Keto and Paleo Asian Beef and Rice bowl is a great addition to your meal prep rotation! The savory shredded beef is cooked in a slow cooker and then served with veggies, paleo cauliflower rice and a really delicious asian style sauce. We use onions, red pepper and broccoli but you can really swap out with any veggies you have on hand that you think will go well in this dish like carrots, bok choy, or cauliflower.
What You Need to Make this Slow Cooker Paleo Beef Recipe:
Boneless chuck roast (feel free to double this amount if you want extra meat for future meals)
Coconut aminos (this is a soy-free and gluten-free alternative to soy sauce)
Rice wine vinegar
Toasted sesame oil
Cauliflower (to make the grain-free “rice”)
Red bell pepper
Can You Use Premade or Frozen Cauliflower Rice?
Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!
Watch the video:
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In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
Once done, remove from crock-pot and shred, discarding the fat.
Pulse cauliflower in food processor until rice-sized pieces form.
In a pan heat 1 tablespoon of oil and 1 garlic clove for 30 seconds until flagrant. Add cauliflower rice and mix for 3 to 5 minutes until softened. Remove from heat and set aside.
Add 1 tablespoon of oil to pan along with last garlic clove. Add in veggies and sauté for 5-8 minutes until translucent. Add coconut aminos, rice vinegar, red pepper flakes, and salt. Mix and let cook for an additional 5-8 minutes, until soft. Add in shreddedbeef and let cook together for 5 minutes.
Assemble: In a bowl, add cauli rice and then add veggie/beef mixture. Garnish with sesame seeds and scallions.
You can mix up any vegetables you have on hand!
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This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great Whole30, low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!
Paleo Stir Fry
Stir-fry night should also be called clean-out-your-refrigerator night to make a delicious, quick meal! Let this recipe serve more as a guide to using up what you have on hand to create a quick meal that everybody will love, with a really delicious paleo stir fry sauce. We serve this with a garlic scallion cauliflower rice, but you could alternative serve the stir fry with regular white rice if you would like!
You could also alternative use another meat here, like thin sliced steak or pork, or you could really fill up on the veggies and make this meatless!
What Veggies Can You Use For This Paleo Chicken Stir Fry
In this recipe we used:
But you could really use any veggies you have on hand or what is in season. This is the perfect dish to cook up all year long, but particularly good during the CSA season when your refrigerator is full of veggies!
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1. In a bowl, mix together teriyaki sauce ingredients and set aside.
2. In a large skillet, heat sesame oil over medium-high heat.
2. Add garlic and onion and let cook until the onion turns translucent, about 3-5 minutes.
3. Add broccoli, mushrooms, red pepper, and snap peas and cook for 3-5 minutes, or until mushrooms have softened.
4. Add chicken and cook until the chicken is fully cooked through and no pink remains.
5. Pour in teriyaki sauce and mix well. Add in spinach, baby bok choy, and bean sprouts. Once the spinach starts to wilt, turn off the heat and set aside.
6. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.
3. Heat a medium-sized skillet over medium-high heat.
4. Add in cauliflower rice, seasoned vinegar, salt, and scallions.
5. Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften.
6. Transfer to bowl and serve hot.
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This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!
Quick Cooked Chicken Breast in Tomato Sauce
Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!
We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.
Want to make this easy chicken and tomato recipe without the spice?
We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.
Ingredients Needed to Make this Italian Chicken in Tomatoes:
Boneless, skinless chicken breasts
Whole Plum Tomatoes
Red Pepper Flakes
You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.
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Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
Remove from heat. Serve hot with roasted green beans!
Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.
This post was updated in March, 2017
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If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this Maple Roasted Brussels Sprouts with Bacon recipe! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!
Maple Roasted Brussels Sprouts with Bacon
I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! This dish converts even those who say they don’t like brussels sprouts! This easy brussels sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking! And I mean.. Maple + Bacon = side dish WIN.
How good are brussel sprouts for you?
Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.
They are low in calories and high in many nutrients, especially fiber, vitamin K and vitamin C.
What is the best way to cook brussel sprouts?
This way, trust us!!!!!
Watch the video:
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This Crock Pot Cranberry Sauce is an easy update on the classic Thanksgiving staple! It is such a great combination with tart cranberries, along with sweet apples and just the right amount of citrus. It’s made right in the slow cooker which means hands-off cooking so you can focus on other aspects of your holiday meal! It contains no refined sugars and is bound to be a new family favorite!
Crock Pot Cranberry Sauce
Forget the over sweetened canned cranberry sauce this year because it is SO EASY to make this Crock Pot Cranberry Sauce! You essentially throw all the ingredients in your slow cooker and walk away! It also is refined sugar free relying on coconut sugar, honey and sweet apples to balance the tart cranberries and citrus.
This sauce is of course well known as a Thanksgiving staple, but I also love to put a spoonful right on top of of latkes or as a versatile spread for breakfast or leftovers!
How do you sweeten homemade cranberry sauce?
We used a combination of naturally sweet apples, orange juice, honey and coconut sugar!
How long does homemade cranberry sauce last?
Homemade cranberry sauce will last quite a while, so this makes it a great make-ahead part of your holiday feast! We’d recommend using it within 7-10 days after making for optimal freshness, but it could very well last longer. For Thanksgiving it might make sense to make the cranberry sauce a few days ahead of time! You can serve it cold or you can re-heat gently in a pot over low heat.
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