I discovered Greek food this summer, and when I finally tried the chicken salad that the Greek place at the mall makes, I knew I had to come up with my own recipe. This Greek Chicken Salad with Tzatziki Dressing recipe is great for meal-preppers like myself or people who don’t have a lot of time to cook, because you basically do all of the hard work the night before and then throw everything together when you’re ready to eat it.
I brought this Paleo Pumpkin Chili to a potluck yesterday, and it was a hit! The best part other being able to say “Yep, I made that!” was that it was actually super easy to make! So, if you’re looking for a pumpkin flavored chili recipe, look no further, this is it!
When I was traveling in Central America, a Mayan women taught me to marinate meat for days in a basic pepper and lime sauce. The spicy marinade gives the pork a nice peppery flavor. Slow cooking the pork in another pepper sauce gives it the perfect shreddable juicy texture. Just add a slice of radish and a few cilantro sprigs and you have yourself the perfect taco.
It’s almost Thanksgiving, and my favorite thing about it? The food of course! If you’re following a Whole30 diet, you might be thinking you choose a very poor time to do this. However, you don’t have to completely ruin your diet. I put together 50+ Whole30 Thanksgiving Recipes or close to it – Paleo Recipes. If you’re truly trying to be 100% Whole30 compliant, then you will probably want to check out the ingredients before you make them. I got everything from Side Dishes to Appetizers to Gravy, to Turkey and more!
We just got our very first cast iron pan (a cast iron grill pan, no less!) so I decided to try it out with a pan roasting recipe. If you don’t have cast iron, any heavy pan will do — just make sure that it’s safe to go into your oven. This recipe is another potential one-pan recipe that utilizes your oven, so it’s great for the colder months when you’re feeling a little lazy and cold, but want some great food.
Growing up I always thought Brussels sprouts were the worst! Brussels sprouts were really the only vegetable that I didn’t eat. I even ate my beets, turnips and spinach! But as I’ve grown up (I’m not sure I really have yet!) and my tastes have evolved, I’ve learned to appreciate these mini cabbages. If you are like me and have never been a big fan of Brussels, I have a few key things that will make them not only palatable but even delicious!