Healthy Eating + Living
We love to have little snacks around the house and one of our favorites is plantain chips — but they’re so expensive! So this week we decided to make our own and make an easy avocado dip on the side so we could feel extra fancy (and it still cost about the same as just buying a little bag of plain plantain chips).
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If you look at my contributor profile here on Oh Snap! Let’s Eat!, you’ll see that I work very hard to cover up my dirty little secret — but I can’t hide it anymore. I’m obsessed with chicken! I try to make my recipes versatile, but at the end of the day, all I want to do is cook up some chicken breast.
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I love seafood in the summertime. It’s light but filling and there are so many fun ways to prepare it. This was my first time making crab cakes, so there was quite a bit of trial and error in this recipe. When I finally got to this version of the recipe, though, I hit it on the nose.
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The weather has been getting pretty hot and humid lately, as is the norm for our summers here in the Midwest. This kind of weather always makes me want a meal that’s fresh and cool and pleasantly filling — but I’m not always in the mood for a salad! That’s where this Shrimp and Scallop Buddha Bowl comes in!
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I’m not huge on baking, but sometimes I like to treat my co-workers and have a sweet surprise waiting for them when they walk into my office. These Banana Walnut Coconut cookies are perfect for that! They’re not too rich or sweet like many cookies can be, and they’re Paleo and gluten free, so they’re healthy as far as baked goods go!
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Chicken, bacon and avocado are one of my favorite flavor combinations on this planet. It’s salty, savory and creamy all at once, and perfect for any occasion. This Chicken Sausage, Bacon and Avocado Stuffed Mushrooms recipe utilizes these flavors in a way that is fantastic for a cookout — stuffing them in a big, meaty mushroom cap!
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With Cinco de Mayo coming and spring and warm weather starting to get into full swing, it seems like there’s a reason for everyone to celebrate right now. However, it can be hard to get into the spirit of a holiday that heavily features Mexican food when you’re Paleo — it seems like almost everything is a no-no! Here’s where Paleo Baked Fish Tacos come in!
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This recipe is all of my favorite things – easy, fast and delicious! The quick marinade of the shrimp both infuses flavor and takes the cooking time down to almost nothing – and this allows the veggies to come out flavorful and crisp (not soggy, like sometimes happens with sheet pan recipes).
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I love these paleo coconut pancakes. They taste like you’re cheating, but they’re actually perfectly healthy! I’ve seen a lot of recipes out there for coconut flour pancakes, but this is my favorite combination — I feel like the way that the cinnamon and banana combine with the light flavor of the coconut is just heavenly.
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I love this mushroom fried “rice” recipe — it is SO quick and easy to make, and it tastes so good! But at the same time, it’s absolutely packed with nutrients from the high-quality protein in the eggs to the vitamin- and mineral-rich mushrooms. The fiber and protein in the riced veggies will help you feel full without all of the slow-you-down carbs that you’d get from regular rice. You can’t go wrong with this Paleo Mushroom Fried Cauliflower Rice!
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