Category Archives: Meat

Whole30 Cobb Salad (Paleo, Keto)

This delicious and filling Whole30 Cobb Salad contains all the flavors you love in a classic cobb with a healthier twist! I promise, you won’t miss the cheese at all.

Whole30 Cobb Salad

I know salads have a reputation of being “boring,” but my favorite meals with the most flavor are hearty salads with all the yummy ingredients. It all depends on what you add to a salad, and it’s important to include some delicious protein, fats, and textures to make them fun, vibrant, and keep you satiated for hours!

Whole30 Cobb Salad Recipe

This Whole30 Cobb Salad is a definitely a recipe that filling enough to be a meal on its own, and you’ll love it if you are a fan of classic cobb salads. It has hard boiled eggs, crunchy bacon, meaty chicken, along with the most refreshing combo of veggies like romaine lettuce, tomatoes, and avocado.

The only thing it doesn’t include is to make it Whole30 and paleo is the blue cheese, but I don’t think you’ll miss it at all. The dressing is simple but adds a ton of flavor without the cheese! BUT, if you are keto and/or you aren’t bothered by dairy, feel free to add it to your liking.

Whole30 Cobb Salad
Whole30 Cobb Salad

Great for Potlucks and Picnics

This Whole30 Cobb Salad can be made ahead of time and is actually quite portable! It’s especially great during the Spring and Summer, because it’s so refreshing and the great weather makes dining outside so much more pleasant. Plus it’s such a crowd-pleasing recipe!

If you do decide to travel with this Whole30 cobb salad, you do need to make a small change in the recipe to keep it fresh and delicious. Because the lettuce can get soggy once the dressing is on it, just follow the instructions as is without the lettuce. Once you are ready to serve, you can add the lettuce and toss gently before enjoying!

Whole30 Cobb Salad
Whole30 Cobb Salad
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Whole30 Cobb Salad (Paleo, Keto)

This delicious and filling Whole30 Cobb Salad contains all the flavors you love in a classic cobb with a healthier twist! I promise, you won’t miss the cheese at all. 
Course Main Course, Salad
Prep Time 5 minutes
Cook Time 18 minutes
Egg cooling time 5 minutes
Total Time 23 minutes
Servings 4 servings
Calories 521kcal

Ingredients

  • 3 eggs
  • 6 slices bacon sugar & nitrate free
  • 4 cups chopped romaine lettuce
  • 2 cups cooked chicken diced
  • 1 cup cherry tomatoes halved
  • 1 avocado diced or sliced
  • 3 stalks of green onions chopped

Dressing

Instructions

Hard-boiled eggs

  • Stovetop MethodBring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water gently, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 5 minutes. Peel the eggs under cold running water.
  • Instant Pot Method:  Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water. Place the eggs on the steamer basket or the trivet. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 5 minutes, and prepare an ice bath. Once it beeps to a finish, quick release the pressure for slightly soft-centered eggs (like in my photos) or let it naturally release pressure for 5 minutes for true hard-boiled eggs. Immediately transfer the eggs to the ice bath and let them cool for at least 5 minutes before peeling.

Bacon

  • Fry bacon slices in a pan over medium heat until even browned and crisp, about 7 minutes.
  • Drain and roughly crumble. Set aside.

Assemble

  • Place romaine lettuce on the bottom of a large salad bowl.
  • Top with chicken, eggs, bacon, cherry tomatoes, avocado, and green onions.
  • In a separate bowl, combine all ingredients for the dressing and whisk together.
  • Drizzle over the salad and toss together gently before serving.

Notes

If you are making this ahead of time, follow the instructions but leave out the lettuce until it’s time to serve. 

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 8g | Protein: 27g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 197mg | Sodium: 518mg | Potassium: 712mg | Fiber: 4g | Sugar: 2g | Vitamin A: 91.1% | Vitamin C: 18.9% | Calcium: 5.3% | Iron: 14.9%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Whole30 & Keto Chorizo Omelette

This quick and easy Whole30 & Keto Chorizo Omelette is going to be your new favorite breakfast or brunch item! It’s packed with veggies and so delicious.

Whole30 & Keto Chorizo Omelette

If you’ve been following me on Instagram, you know I was intermittent fasting for over a year and kept my eating window around 12pm-8pm. I loved it so much. It helped so much with my IBS issues, kept my blood sugar stable, and I just loved the amount of energy I had throughout the day from it.

However, I stopped fasting once I found out that I was pregnant. I needed more nutrition in my body, so I started eating within the first hour of waking up. The good news is that I now have an extra meal to get creative in the kitchen and I’ve been loving eating plenty of eggs (my favorite!) in all forms.

Whole30 & Keto Chorizo Omelette Recipe

One of the recent breakfast items that I’ve been loving is this Whole30 and keto chorizo omelette. Not only is it really easy and quick to make, you can’t beat the flavors of spicy chorizo with the creamy eggs, with bites of crunchy bell peppers in between!

Whole30 & Keto Chorizo Omelette
Whole30 & Keto Chorizo Omelette

Keeping It Whole30

To keep this keto chorizo omelette Whole30, you just need to read the ingredients for the chorizo before purchasing. There are so many chorizo on the market with sugar and preservatives in it. Make sure there are no sugar, nitrates, or shady ingredients in it!

Whole30 & Keto Chorizo Omelette

Customize With Toppings

While this Whole30 & Keto Chorizo Omelette tastes so addicting and amazing on its own, I do like it better when I give it a little extra love with some yummy toppings! Here are some of my favorites:

  • salsa
  • sour cream (skip if on the Whole30)
  • avocado slices
  • hot sauce
  • cilantro or other fresh herbs
  • cheese, if you aren’t sensitive to dairy (this is probably better inside the omelette before you close it up!)
  • bacon bits

Add them all, or just your favorite ones. Hope you enjoy this quick and easy dish to start your day!

Whole30 & Keto Chorizo Omelette
Whole30 & Keto Chorizo Omelette
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Whole30 & Keto Chorizo Omelette

This quick and easy Whole30 & Keto Chorizo Omelette is going to be your new favorite breakfast or brunch item! It’s packed with veggies and so delicious.
Course Breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 464kcal

Ingredients

  • 5 tsp ghee or coconut oil
  • 1/4 cup diced onion
  • 1 garlic clove minced
  • 1 green bell pepper diced
  • 1/4 lb chorizo removed from casing
  • 4 large eggs
  • 2 tbsps full-fat coconut milk
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • Optional toppings: avocado slices, salsa, cilantro, and/or sour cream

Instructions

  • Heat 3 tsp (1 tbsp) of ghee in a pan over medium high heat.
  • Add garlic and onion, and sauté for 2-3 minutes until fragrant and soft.
  • Add green bell pepper and stir cooking for 1 minute.
  • Add chorizo and cook for 5 minutes, while breaking apart until cooked through. Remove from heat.
  • In a bowl, whisk together eggs, coconut milk, sea salt, and pepper. 
  • Heat 1 tsp of ghee in a nonstick skillet over medium low heat. 
  • Add half of the egg mixture and tilt the pan to spread it out into a thin circle.
  • Cook for 2 minutes until the bottom is set and the top is still slightly runny.
  • Add half of the chorizo mixture over one half of the egg circle. 
  • Fold the eggs from the other side to create a half-circle omelette.
  • Carefully slide the omelette onto a plate.
  • Repeat with the other half of the eggs and chorizo. 
  • Serve immediately, topped with your topping of choice. 

Nutrition

Serving: 1omelette | Calories: 464kcal | Carbohydrates: 7g | Protein: 20g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 394mg | Sodium: 826mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin A: 52.8% | Vitamin C: 95% | Calcium: 4.9% | Iron: 13.4%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo & Whole30 Sesame Chicken – Stovetop & Air Fryer Method

Forget takeout and enjoy this delicious paleo & Whole30 sesame chicken at home with all the healthy ingredients. You can make it on the stovetop or the air fryer!

Paleo & Whole30 Sesame Chicken

You all know I love me a really easy and quick recipe that’s healthy and perfect for weeknights. My work days are usually jam packed and spending a long time in the kitchen to make dinner is the last thing I want to to do at the end of the day.

Paleo & Whole30 Sesame Chicken Recipe

This paleo and Whole30 sesame chicken is one of those perfect recipes for those busy days that takes just 30 minutes to make and it tastes so much better than takeout! Chicken pieces are coated in tapioca starch and fried in either the air fryer or the stovetop to make them crispy and delicious.

These chicken pieces are then tossed in a delicious salty, sweet sauce that’s been reduced and thickened to cover the chicken in a sticky and shiny coat. It’s just perfection in a bite!

Paleo & Whole30 Sesame Chicken
Paleo & Whole30 Sesame Chicken

Making It Whole30-Friendly

If you’ve ever tried sesame chicken at a Chinese restaurant, the sauce is usually sweetened with honey, but to make this recipe Whole30-friendly, I substituted the honey with 2 medjool dates.

While this might not seem like a lot, the coconut aminos also brings out the sweet flavor, especially when it’s cooked down. You’ll be surprised by how much this Whole30 sesame chicken tastes so much like the real thing!

If you are not doing the Whole30, feel free to use about 2-3 tsp of honey instead! Either way, I think you’ll love this quick and easy recipe that’s so tasty with some cauliflower rice (or regular white rice) and your favorite veggies! I love serving this with some steamed broccoli and it’s just the perfect meal every time.

Paleo & Whole30 Sesame Chicken
Paleo & Whole30 Sesame Chicken
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Paleo & Whole30 Sesame Chicken – Stovetop & Air Fryer Method

Forget takeout and enjoy this delicious paleo & Whole30 sesame chicken at home with all the healthy ingredients. You can make it on the stovetop or the air fryer!
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 servings
Calories 432kcal

Ingredients

  • 1 lb boneless, skinless chicken thighs
  • 1/4 tsp sea salt
  • 1 tbsp tapioca starch
  • 1/4 cup avocado oil for stovetop method
  • Toasted sesame seeds and chopped green onions for garnish

Sauce

Instructions

  • Combine all ingredients for the sauce in a blender, and let it sit while you cook the chicken so the dates can soften.
  • Slice the chicken into bite-sized pieces and toss with sea salt.
  • Sprinkle with tapioca starch and toss together until evenly coated.
  • STOVE TOP METHOD: Heat avocado oil in a large skillet over medium heat. Once hot, add chicken in a single layer (work in batches if necessary). Cook for 6-7 minutes while turning every few minutes, until cooked through. Remove from heat and set aside.
  • AIR FRYER METHOD: Preheat air fryer to 390 degrees F. Add the chicken in a single layer in the air fryer basket (work in batches if necessary). Cook for 15 minutes, stirring halfway through. Set aside.
  • Blend the soaked sauce ingredients until smooth. 
  • Heat a pan over medium heat and add the sauce.
  • Once the sauce starts bubbling, start stirring while simmering for about 3 minutes until reduced and thickened.
  • Add the chicken to the sauce and stir to coat.
  • Remove from heat and sprinkle with toasted sesame seed and chopped green onions.
  • Serve with cauliflower rice or your favorite side.

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 19g | Protein: 29g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 938mg | Potassium: 481mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1.2% | Vitamin C: 0.8% | Calcium: 2.7% | Iron: 7.5%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.