2 cups uncooked sweet potato, finely grated (I used a wide cheese grater like this or you can use your food processor)
2 tbsp coconut oil + 1 tsp for greasing the baking sheet
2 tbsp coconut flour (I recommend this brand )
2–3 sprigs green onion, chopped fine
1 tbsp garlic powder
1 tbsp onion powder
1 tsp sea salt
1/2 tsp black pepper (omit for AIP)
Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)
Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
Combine all of the ingredients in a large mixing bowl and thoroughly mix.
Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!
This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Please check them out for more great ideas!
2 1/2 cup cauliflower rice (pre-riced or using a food processor)
2 cups broccoli florets
1/2 tsp sea salt, divided
2 tsp coconut aminos
For the sauce
1/2 cup coconut aminos
2 tsp honey (omit for Whole30)
2 tbsp fresh orange juice
1 tsp arrowroot starch
1/2 tsp sea salt
1/4 tsp ginger powder
1/2 tsp garlic powder
1/4 tsp black pepper
For the meatballs
Preheat the oven to 375 F and line a baking sheet with parchment paper.
Combine all of the meatball ingredients in a large mixing bowl (reserving the green onion), and mix well. Roll the mixture into meatballs (you should have about 15-18) and place on the baking sheet.
Bake in the oven for 20-25 minutes or until the internal temperature of the meatballs reaches 165 F.
Once cooked, remove the meatballs from the oven and allow to cool slightly.
Toss the meatballs in the teriyaki sauce (see below) until evenly coated (reserving about 2 tbsp for the vegetables and serving on the side).
For the vegetables
Melt 1 tbsp coconut oil in a large, deep frying pan on medium heat. Saute the cauliflower rice with salt and coconut amino for 8-10 minutes or until cooked through and lightly crisped. Set aside.
Using the same pan, bring about 1/4 inch of water to a simmer in the pan. Lightly salt the water and add the broccoli to the pan and cover with a lid to steam the broccoli for 8-10 minutes or until the broccoli is tender. Remove any excess water and set the broccoli aside.
For the sauce
Combine all of the ingredients (reserving the arrowroot) in a small saucepan and set on the stove on medium heat. Whisk in the arrowroot simmer on low for 3-4 minutes until the sauce thickens. Set the sauce aside.
To assemble the meal prep bowls
Use 3-4 glass containers to layer in the cauliflower rice, broccoli, and about 4-6 meatballs per container. Top the vegetables with the remainder of the sauce, or serve the sauce on the side, and add the chopped green onion on top of the meatballs. Store in the fridge for about 3 days and enjoy for lunch or dinner!
This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Check them out for more great ideas!
In a blender combine avocado, ranch dressing, buttermilk, salt, and sour cream. Blend until smooth. Cover and refrigerate until needed.
Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on one side, flip and cook for 3 minutes on the other side. Add the tomato sauce mixture and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees F). Transfer the chicken to a cutting board and shred using two forks. Return the chicken to the pan with the sauce and continue to cook for about 5 more minutes.
Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes. Remove from heat and allow the rice to sit covered for an additional 10 minutes.
Warm the tortillas in the microwave. Spread a thin layer of the ranch dressing down the center of a tortilla. Layer some of the chicken over the ranch, put some of the rice over the chicken and top with cheddar cheese. Roll up the burrito. Repeat until all of the burritos are rolled up.
This Taco Bell Shredded Chicken Burrito Recipe was first found on BlogChef.net, we simply shared it. Check them out for more great ideas!
– 3/4 cup vegetable broth (use what you had soaked from the TVP)
– 1/2 cup cornstarch
– 1 cup bread crumbs
– 1 tbsp garlic powder
– 1 tbsp lemon pepper
– 1/2 tsp salt
– For the dip:
– 1 tbsp chopped fresh dill
– 1/3 cup sour cream (use soy sour cream to keep it vegan)
– dash of salt and pepper
In a large bowl, combine soy chunks, mashed garlic, ginger, 1 tsp salt and fill the bowl with vegetable broth until it covers the soy chunks. Soak for about 20 minutes or until the chunks are soft.
Heat a pot with about an inch of oil on medium high heat.
Mix together 1/2 cup flour and 3/4 cup vegetable broth from the soaking soy chunks and whisk until no lumps remain. Divide between two bowls.
Once the chunks are soft and soaked, gently squeeze the excess liquid from the soy chunks and coat in one of the bowls of flour mixture.
Transfer the chunks to a ziploc bag with 1/2 cup cornstarch. Shake until coated, then transfer to the second bowl of flour mixture, coat, then transfer to another ziploc bag that has the garlic powder, bread crumbs, lemon pepper, and salt.
Fry the chunks in oil in batches until golden. You may need to push them around to fry all sides because they tend to like to float in one way.
Remove and drain on a paper towel.
In a food processor, blend the dill, sour cream, salt and pepper to make the dip.
Serve the fried chunks with dip and enjoy!
This delicious recipe and photos were created by TheVietVegan.com, we simply shared it. Check them out for more great ideas!
2 cups boneless and skinless chicken breast cooked through and shredded
6 ounces parmesan cheese grated
2 tablespoons fresh parsley chopped (plus extra for garnish)
6 ounces fontina cheese grated
6 ounces mozzarella cheese grated
4 strips of bacon cooked until crisp and chopped
shaved parmesan for garnish
In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer, as you continue to whisk. Turn off the heat, and whisk in the parmesan cheese. Add a tablespoon of the alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Set aside.
Preheat your oven to 350 degrees F and spray a large baking dish with non-stick spray. Set aside.
Cook the gnocchi according to it’s package’s instructions. Drain and set aside.
To a large bowl, add the alfredo sauce, sour cream, ricotta cheese, chicken breast, parmesan cheese, parsley and gnocchi. Fold the ingredients together until combined.
Pour the mixture into your prepared baking dish. Sprinkle fontina and mozzarella cheese on top.
Bake for 15-20 minutes or until warmed through and the cheese is melty and bubbly.
Remove from heat. Sprinkle bacon, parsley and shaved parmesan on top.
Serve immediately and enjoy!
This delicious recipe and photos were created by CookingAndBeer.com, we simply shared it. Check them out for more great ideas!
In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.
This delicious recipe and photos were created by BettyCrocker.com, we simply shared it.
Position a rack in the center of the oven, and preheat to 450 degrees F (230 degrees C). Pat the chicken dry, and place in a large bowl; add 2 tablespoons of the oil and turn to coat. In a small bowl, mix the paprika, coriander, cumin, red pepper flakes, and lemon zest. Set aside 1 tablespoon of the spice mixture for the vegetables; add the remainder to the chicken. Add 1 teaspoon salt and a generous amount of black pepper to the chicken and turn to coat. Arrange the chicken, skin side up, on half of a large rimmed baking sheet.
Place the squash and potatoes in the same bowl. Add the remaining 1 tablespoon olive oil, season lightly with salt and black pepper, and toss to coat. Add the reserved spice mixture, and toss to coat. Arrange the vegetables on the second half of the baking sheet. Place in the oven and roast until the chicken and vegetables are cooked through, about 25 minutes.
Transfer the chicken and vegetables to a warmed platter or 4 warmed plates and serve right away.
This delicious recipe and photos were created by Weeknight-Gluten-Free, we simply shared it! Check them out for more great ideas!