Enter my version of Paleo spaghetti and meatballs, obviously sans pasta, flour or breadcrumbs. I tried these meatballs a few different ways, and this version is my favorite. I generally like the taste and consistency that almond flour offers over coconut flour, so that’s my recommendation here, but you could easily sub one out for the other based on your preference. Additionally, these meatballs do have a slight kick to them, so nix the cayenne and red pepper if that’s not your thing. Lastly, I would either use half lean ground beef with half lean ground turkey, or all lean ground beef for these, because, well, they just taste better that way. I made them previously with all turkey, and they just didn’t have the same goodness; a little red meat in moderation won’t kill you. Enjoy!
Gluten-Free and Grain-Free
Delicious and nutritious gluten-free and grain-free recipes for an everyday healthy lifestyle. All ingredients are non-processed and all natural, promoting clean eating.
If I’m every traveling, he has the local Chinese takeout restaurant on the phone the minute my foot steps out the door. It’s an essential factor in his “me” time and his favorite splurge in terms of non-clean eating items.
Pork fried rice is his favorite, so I whipped this up one night to try to feed his Chinese food craving. This is spouse-approved, extremely delicious and flavors are definitely there but — spoiler alert — this obviously isn’t the greasy takeout that has come to be his beloved “cheat” — thus the basis of its appeal. Yum.
And if you can feed that craving without processed sugars or artificial ingredients, you are doing something right.
Ever since I made my diet “clean” I always turn to the natural sugars in fruits, raw honey and maple syrup to sweeten treats, and this recipe is no different. It incorporates chocolate hazelnut butter and an added almond butter “sauce” topper, so it is just the right amount of sweet and is super filling.
As with all my smoothie recipes, using frozen fruits is a must. When you add ice you are essentially adding water; and who wants a watery shake or smoothie? Ick.
I usually make small portions of this, serving in a small glass; this recipes makes about 3 small portions.
All my salad recipes have an element of protein — either from nuts, meat or fish — and this one is no exception. And it might be my favorite. Top five at least.
The combo of nuts, seeds, and fresh and dried fruit give it tons of protein and fiber on top of some nice crunchy texture and great flavor — and also make it super filling. This isn’t a whimpy little appetizer-style salad; it’s an entree. So filling and so yum. Enjoy!
This one one of the first recipes I made when I began “cooking” on my own after I left the nest. I was eating a lot of cheap Mexican in my college days, so that is probably where I got my inspiration.
It’s super basic, healthy and extremely delicious, which is an incredible combination; no wonder it’s the only recipe from my early 20s that remained in the rotation — pretzel keg and Ramen noodles no more (thank goodness).
I have made it many times, in many different ways. It simply requires looking in your fridge, realizing you have nothing to make for dinner, and throwing a bunch of things into a pot. I’m grateful that this form of cooking always seems to work out for me. In fact, this may be my favorite type of dinner to make, as it requires very little prep, virtually no planning, and it has this “Top Chef quick fire challenge” feeling to it. I always feel very proud of myself for making it work. Go me.
I usually have some frozen ground turkey meat in the freezer — and my fresh herb garden always helps — but this would work with any ground protein or dry herbs. Depending on my mood, I will sometimes switch out the sriracha for some coconut aminos if I’m wanting something less spicy. You can mix up the veggies based on what you have available, as well. Enjoy!
I always tend to be the most hungry in the early AM after my morning workout, making my breakfast the most anticipated — and important — meal of my day.
A fresh juice and egg white scramble is my common morning eating routine. I normally throw an additional full egg into my scramble as well to add more flavor and fat.
My scrambles always come with some sort of veggie. Shaved Brussels are my favorite, but I try to switch it up as often as my pantry allows.
This egg/veggie combo makes me feel a little fancier than I am — like I ordered it from an adorably trendy farm-to-table brunch spot. I think its the garlic and fresh herbs that give it that effect. I also always throw in some Chia seeds to give it a nutritional boost. Its super yummy, healthy and always sets a nice tone for the day. Eat up.
I try to keep saltier and fattier meats to a minimum, but when I’m looking for a sluttier dinner that doesn’t go completely off the reservation, I always incorporate bacon.
This recipe is actually a variation of a pork marinade that I make often — with an added bacon outer wrapper. Yum. It’s a total crowd-pleaser and looks way fancier and harder to put together than it is. I find people are often unnecessarily impressed when I serve this.
I usually pair this with some cooked kale or roasted veggies, but it really goes with anything. Enjoy!
Pasta is something I used to know. And while I know why I don’t eat it, that doesn’t mean I can’t also appreciate how wonderful it once tasted. Why do you think every Paleo “diet-er” tries to come up with ways to make eating vegetables feel more like eating grains? Duh. Because they taste good and we miss them.
This is another one of those recipes, and of the “wanna be pasta” recipes I’ve made, this one is in my top five. The creaminess of the avocado is delicious and gives it an “Alfredo” likeness while also making it super filling for a veggie dish. I like to use a ton of garlic in the sauce, but you can cut back to 4 or 5 cloves if you prefer. For the noodles, I use a veggie peeler to make thicker, linguine-like noodles, and it works great, but you’re real fancy and have access to a spiralizer, they work great, as well. I’ve also made raw veggie noodles with cheese graters, but have never been satisfied with the result, so I wouldn’t recommend it. Enjoy!
A new one pops up on the market what feels like every 10 seconds and I get why. There is a market for them. An easy snack/meal that fills you up and gives you a boost? Yes, please.
However, you have to be careful with certain bars if you are trying to stay on the healthy route. Some of them are loaded with processed sugars and ingredients, or have a exorbitantly high calorie count. And while there are some great alternatives on the market with low sugar and high nutrition — Health Warrior Chia bars are my favorite — nothing tastes as good as homemade, which is why I make my own.
I usually make these in all different flavors, but this combo is one of my favorites — everyone says they taste more like a cookie than an energy bar, hence the name — and the fact then when I make a big batch they never kick around for more than a day or two is a testament to their deliciousness. In addition: The Flax and Chia seed on top of the already energy-boosting, antioxidant-filled ingredients make these yummy little bars true powerhouses. Surge up.