This is one of those healthy recipes that feels a little unhealthier than it actually is — which is amazing, as that rarely happens. The consistently and sweetness of this makes it scarily similar to a legit chocolate shake, but its minimal, non-processed, dairy-free makeup makes it clean and healthy on top of its craving-pleasing qualities. It’s my go-to when I’m having one of those “just give me something sweet” moments — and it should be yours, too.
All-natural, non-processed and dairy-free recipes for a healthy lifestyle.
Eggplants always throw me for a loop.
I threw this together based on my trepidation around the eggplant and the other veg I got in my farm share that day, and it turned out great. This could be served on its own, over some spaghetti squash or with some crackers as an appetizer if you haven’t jumped on the grain-free train.
Feel free to switch out the zucchini and summer squash with the veggies of your choice; most likely whatever you have kicking around in your fridge will work.
Fresh corn salad is always refreshing, especially in these hotter months.
This recipe is basic and easy, requiring minimal cooking time and few ingredients — just the way I like it.
I make this salad often, as it seems to please everyone, and it’s easy to tote along to a party or summer BBQ since it can be made in advance and it keeps well.
If you are looking to switch this up a bit, throw in a chopped jalapeno; a sliced avocado is another great add-in. Enjoy!
Raw, sans mayo and sour cream, coleslaw is not only Paleo-friendly and delicious, but it’s also BBQ-friendly; mayonnaise and the heat have never been friends.
A healthy dose of white wine vinegar is the base for the dressing of this slaw, giving it a much lighter feel than its dairy-heavy ancestor for those hot summer days, not to mention making it way easier on your waistline and digestive system. While this recipe doesn’t call for it, I will occasionally throw in some golden raisins for a little added sweetness. Added plus: For a dressed side, this keeps surprisingly well.
A good garlicky and tangy chimichurri is in my top five favorite sauces to pair with meat. It’s always been one of my fail-safe dishes to order when dining out, and quickly became one of my favorite meals to prepare at home, not only because I love the flavors, but its really easy to whip up; just throw all the ingredients in a food processor and press the ON button — easy peasy.
I used to make it only when I was serving skirt or flank steak, but I recently experimented with a pork chimichurri, and loved the result.
This sauce/marinade is an Argentinean classic, and I try to keep my version close to the traditional, only adding a little extra spice; why mess with a good thing, right?
Bring on the summer salads.
This kale salad is hearty, yet light — loaded with a combination of dried and fresh fruit and toasted almonds — and is topped with a citrus-based, low-calorie dressing. Yum.
It’s one of my summer favorites — although, pretty much any kale salad is — and it’s really tasty on its own or topped with some grilled chicken or steak. Enjoy.
Boneless, skinless chicken breasts are one of the healthiest proteins — low in fat and calories — but, when it comes to flavor, there is something to be said for bone-in, skin-on cuts.
I’ll randomly prepare some bone-in, skin-on breasts or thighs when I’m feeling bored with the healthier alternative and I’m craving a little more flavor. Not to mention, it gives you an excuse to eat with your fingers, which is always a good thing. Finger-lickin’ good.
When some people think of pork they think heavy BBQ or fatty cuts, but pork can be light and healthy; its so versatile. This citrus-based pork marinade is just that: light and healthy and perfect for summer.
I normally serve this over salad (it’s pictured with my Kale and Avocado salad recipe) or with some fresh vegetables.
I have always found that, with pork specifically, marinating it overnight makes a significant difference in the flavor of the meat, but if you are crunched for time, try to keep it marinating for at least four hours. I cooked these chops on the grill, but they can be baked or pan fried, as well. Enjoy!
Maybe it’s the new-found summer days, but I’ve been on a bit of a salad kick lately. They are easy, light and don’t require any heat; it’s too hot to cook.
While I loved kale cooked or crispy, it’s also one of my favorite salad bases. Your missing out if you aren’t enjoying it raw — which is also the form in which it delivers the most nutritional value. Bring on the vitamins.
While I keep this really simple with only a few ingredients, feel free to throw some nuts, extra veggies or berries in if you wish. I recently served this with Citrus-Marinated Pork and the combination was delicious. Enjoy!
This shaved Brussels sprout salad is credited to my sister KC. She made it for my nephews’ birthday party awhile back and it has slowly become a family-favorite, popping up at the majority of our family parties ever since.
She normally uses some grated Parmesan cheese and olive oil, so I switched it up a bit to make it more Paleo-friendly and added a few extra ingredients to give it a bit more substance. It is super light, perfect for summer and is always a crowd-pleaser. My immediate family — including kids and in-laws — exceeds 30, so I don’t use the term “crowd-pleaser” loosely; that’s a lot of stomachs to please.