BBQ Chicken Paleo Nachos

  • 1 lb chicken breast, cut into small pieces
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • ½ cup BBQ sauce
  • 8 oz Colby jack cheese, shredded (hand grate for best results)
  • 7 oz gouda cheese, shredded (hand grate for best results)
  • ½ cup red onions, diced
  • ½-3/4 cup tomatoes, seeded and diced
  • Corn Tortilla Chips
  • parsley, for garnish
  1. Preheat oven to 350 F.
  2. Line a 13 x 9 inch baking sheet with parchment paper and set aside.
  3. Mix together spices and sprinkle them over the chicken, tossing to coat. Set aside.
  4. Heat butter in a skillet.
  5. Add chicken and cook until almost done.
  6. Stir in BBQ sauce and continue cooking until sauce is mostly absorbed and chicken is done. Set aside.
  7. Spread tortilla chips in a single layer on prepared baking sheet.
  8. Sprinkle with half the cheese.
  9. Add on BBQ chicken and then sprinkle with remaining cheese.
  10. Add on onions and tomatoes.
  11. Bake for 20 minutes.
  12. Top with fresh parsley.
  13. Serve immediately.

Strawberry Pina Coladas

strawberry pina colada recipe mocktail

  • 12 oz. frozen strawberries in syrup, slightly thawed
  • 2 cups DOLE Canned Pineapple Juice
  • 15 oz. cream of coconut
  • ½ tbsp coconut oil
  • Ice
  1. In a blender, puree strawberries. (add a bit of water if needed)
  2. Place pureed strawberries in a bowl and set aside.
  3. Rinse out blender and set aside.
  4. In a pitcher, stir together pineapple juice, cream of coconut, and coconut oil.
  5. Pour pineapple mixture into blender.
  6. Fill blender with enough ice so that it comes to the same height with the pineapple mixture.
  7. Blend until slushy in texture.
  8. To serve, add about a ½-1 inch of strawberry puree to the glass. Pour the pineapple mixture into the center of the glass.
  9. If desired, gently swirl the mixture to create more defined streaks.
  10. Serve immediately.

Crock Pot Paprika Pot Roast

Image result for slow cooker pot roast hd



  1. Heat coconut oil in a large pan.
  2. In a bowl, mix paprika, garlic powder, onion powder, Italian spice, and cayenne pepper.
  3. Rub pot roast with mixed spices until well-covered.
  4. Place pot roast in pan and brown on all sides.
  5. While meat is browning, cut onion into small slivers.
  6. Place half of the onion slivers into bottom of crock pot.
  7. Add just enough water to crock pot to partially cover onions, then place browned pot roast on top of the onions.
  8. Add remaining onion slivers around the pot roast in crock pot.
  9. In a small bowl, stir together tomato sauce and balsamic vinegar.
  10. Carefully pour mixture over pot roast.
  11. Turn crock pot to high and cook for approximately 4-1/2 hours.

Cajun Zucchini Noodle Stew With Shrimp And Sausage


  • 2 medium zucchini
  • 1 sliced andouille chicken sausage
  • 4 oz shrimp, peeled
  • 1 tbsp olive oil
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup yellow onion, chopped
  • 1/4 cup celery, thinly sliced
  • 1 cup diced tomatoes, undrained
  • 1/2 cup reduced-sodium chicken broth
  • 1 tbsp tomato paste
  • 2 tsp cajun seasoning
  • 2 tsp garlic, minced
  • salt, to taste
  • 2 bay leaves
  • parsley for garnish


  1. Spiralize zucchini using a spiralizer with a 3-millimiter blade.
  2. Place your zucchini noodles in a colander (set over a large bowl) and sprinkle with a pinch of salt. Toss to coat and let stand so the noodles can release some water.
  3. In a large pan, heat the olive oil on medium-high heat. Add in the Cajun seasoning and garlic and cook until garlic is golden brown and fragrant, about 1 minute.
  4. Add in the sliced pepper, onion, and celery, and cook until vegetables are lightly browned and tender, about 2-3 minutes.
  5. Reduce the temperature to medium, and add in the sliced chicken sausage. Cook until the sausage is slightly browned, about 2-3 minutes.
  6. Add in the diced tomatoes, chicken broth, tomato paste, and bay leaves. Stir until the tomato sauce has broken down into the sauce. Raise the heat to medium-high, and bring to a boil.
  7. Once boiling, reduce the heat back to medium and let simmer, uncovered, until the sauce has thickened and reduced by about half, about 10 minutes.
  8. Add in the shrimp, cover the pan, and cook until the shrimp is opaque, about 2-3 minutes.
  9. Squeeze out as much moisture from the zucchini noodles as you can, and then pat dry on a paper towel.
  10. Divide the zucchini noodles between two bowls, then divide the stew on top of them. Garnish with fresh parsley, and devour.

Lemon Bars

Image result for lemon bars


  • Crust:
  • 1 cup almond flour
  • 1/4 cup almond butter
  • 1 tbsp honey
  • 1 tbsp grass-fed butter, softened
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • Filling:
  • 3 eggs
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 1/2 tbsp coconut flour
  • 1 tbsp lemon zest, finely grated
  • Pinch of salt


Preheat oven to 350.
Coat 9x9 baking dish with coconut oil or butter.
Combine all crust ingredients in food processor until a "crumble" forms.
Press crust evenly into the bottom of pan.
Using a fork, prick a few holes into crust.
Bake for 10 minutes.
While crust is baking, combine all filling ingredients in a food processor until well incorporated.
When done, remove crust from oven and pour filling evenly over top.
Continue to bake for 15-20 minutes, or until filling is set, but still has a little jiggle.
Cool completely on wire rack. (You can also chill in the fridge if desired, to further set the filling).

Homemade Baked Cinnamon Apple Chips

How to Make Baked Cinnamon Apple Chips- these are so addicting!

  1. 1-2 apples (I used Honeycrisp)
  2. 1 tsp cinnamon

  1. Preheat oven to 200 degrees.
  2. Using a sharp knife or mandolin, slice apples thinly. Discard seeds. Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.
  3. Bake for approximately 1 hour, then flip. Continue baking for 1-2 hours, flipping occasionally, until the apple slices are no longer moist. Store in airtight container.

Paleo Egg Cups

  • Coconut oil or ghee for the pan
  • 12 eggs
  • 12 strips uncured organic bacon, cooked
  • 8 aspara­gus spears, cut into large pieces
  • Sea Salt and black pep­per


  1. Pre­heat the oven to 400°F. Grease 12 cups of a regular muf­fin pan
  2. Lay a strip of bacon in each muffin cup, pushing down. It will over hang out side.
  3. Crack an egg in every cup.
  4. Dis­trib­ute the aspara­gus evenly throughout each cup.
  5. Sea­son with salt and pep­per and bake in the mid­dle of the oven for 12-15 minutes for soft eggs, 15-17 for hard eggs.
  6. Serve the eggs warm.
  7. Refrigerate extras and rewarm