Tag Archives: bell pepper

Whole30 & Paleo Cashew Chicken

This Whole30 & Paleo Cashew Chicken is a quick and easy stir fry dinner, perfect on a weeknight! It’s full of flavor and delicious textures.

Paleo Cashew Chicken

A good ol’ Asian stir fry is my go-to on weeknights when I need something quick and easy for me and my husband. It’s always fast and so flavorful at the same time. I made this Paleo Cashew Chicken for dinner when I only had chicken breasts on hand for protein. I’m usually not a huge fan of chicken breasts, so I like to add yummy sauces and textures to make them a bit more interesting, and this recipe did just that while adding a ton of flavor to the chicken!

Whole30 & Paleo Cashew Chicken Recipe

I love how there are so many components to this recipe: meaty chicken, crunchy cashews, with crispy bell peppers and green onions, all coated in the most delicious coconut aminos sauce. Best of all, it takes only about 20 minutes to make, and it’s a one pot dish so the clean up is a breeze.

Paleo Cashew Chicken

How to Save Even More Time

If you want to save even more time when make this Whole30 & Paleo Cashew Chicken, you can buy pre-toasted cashews. I personally love toasting my own cashews because I think the flavor and the aroma are so much better when you do it yourself, but buying them toasted already will cut down on time and effort In making this dish.

Also, the leftovers will taste amazing and heat up really well, so you can make a double batch on an especially busy week to enjoy for a few days!

I guest posted this Whole30 & Paleo Cashew Chicken recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love it as much as I do!:

CLICK HERE FOR THE RECIPE!

Paleo Cashew Chicken

Spinach and Chicken Paleo Stuffed Peppers (Whole30, Keto)

Not only are these Spinach and Chicken Paleo Stuffed Peppers Whole30 and keto-friendly, they are deliciously creamy and so fun to eat, even kids will love it!

Spinach Chicken Paleo Stuffed Peppers

Ever since you guys expressed how much you love my Pizza Stuffed Peppers, I’ve been looking to create another paleo stuffed peppers recipe that’s different but still full of flavor. Not only are stuffed peppers fun and easy to make, they are REALLY fun to eat, especially for little hands!

Spinach and Chicken Paleo Stuffed Peppers Recipe

This Spinach and Chicken Paleo Stuffed Peppers recipe came together by accident because I was thinking of ways to use up whatever meat and veggies we had left in the fridge. I honestly just threw everything together to come up with it, and it’s crazy but that’s how some of my reader favorite dishes are created!

Chicken and spinach are cooked in creamy coconut milk, combined with delicious spices that add a slightly cheesy and decadent flavor to the filling without dairy. It’s then thickened with tapioca starch and stuffed into bell peppers, and everything is baked together until the peppers are perfectly cooked!

Spinach Chicken Paleo Stuffed Peppers

Spinach Chicken Paleo Stuffed Peppers

Reheating Leftovers

If you end up having leftovers of this Spinach and Chicken Paleo Stuffed Peppers, you can just bake it up in the oven at 375 degrees until it’s heated thoroughly, about 15-20 minutes.

However, I’ve been so busy recently that I’ve just been using the microwave to nuke for 2 minutes. I’m honestly 100% okay with using the microwave, if it means I can still eat a healthy home cooked meal much easily when my plate is full (no pun intended!) on weekdays. As always, don’t let perfect be the enemy of good, especially when it comes to your health!

Spinach Chicken Paleo Stuffed Peppers

I guest posted this Spinach and Chicken Paleo Stuffed Peppers recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love it as much as I do!:

CLICK HERE FOR THE RECIPE!

Spinach Chicken Paleo Stuffed Peppers

Roasted Greek Salad (Paleo, Whole30, Vegan)

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it’s the perfect dish to bring to a picnic or a potluck! 

Roasted Greek Salad Paleo Whole30 Vegan

You know what food makes me feel the best? A Hugh Jass salad with all the vegetables with a generous dose of healthy fats. Then add a yummy protein like chicken, steak, or salmon and that’s a perfect meal to me.

Recently, I’ve been way more into roasted vegetables than raw ones because they are easier to digest and they are so much tastier to me. Roasted veggies also last so much longer if you have leftovers in the fridge without wilting down like fresh ones, and cooking up a big batch once to eat throughout the week makes it so much easier to get in my daily dose of vegetables. That’s what got me making this Roasted Greek Salad, and the combination of various vegetables in this recipe tastes divine coated in some lemony Greek-inspired dressing.

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

I mean… how gorgeous is this assortment of nature’s candy? This is definitely my version of “eat the rainbow.” After you roast most of the veggies, you then add in olives, cucumber, and the dressing, and mix them all together. So many delicious flavors and textures in one dish!

This Roasted Greek Salad also tastes better the longer it sits after the flavor has some time to build, so it’s great for bringing to a picnic or a potluck. It’s also great for batch cooking and eating throughout the week. I’ve been pretty busy these day, so having this salad for leftovers as an easy side has been such a lifesaver!

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

Paleo Roasted Greek Salad

Course: Salad, Side Dish
Cuisine: Greek
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 104 kcal
Author: Jean Choi

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it's the perfect dish to bring to a picnic or a potluck! 

Print

Ingredients

  • 1 bunch of asparagus tough ends trimmed and cut into 2 inch pieces
  • 1 red onion sliced
  • 1 1/2 cups cherry tomatoes halved
  • 1 red bell pepper cored and chopped
  • 1 tbsp avocado oil or coconut oil
  • 1/2 cup kalamata olives
  • 1 cup cubed cucumber

Dressing

  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 garlic cloves minced
  • 1 tsp dijon mustard
  • 1/2 tsp oregano
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat oven to 400 degrees F. 

  2. Place asparagus, onion, cherry tomatoes, and red bell pepper on a baking sheet. 

  3. Add avocado oil and toss together to coat.

  4. Lay the vegetables in an even layer and roast for 20 minutes, stirring them halfway through. 

  5. While the vegetables are roasting, combine all ingredients for the dressing in a mason jar. 

  6. Screw on the lid and shake vigorously until emulsified. Set aside. 

  7. Once the vegetables are done cooking, transfer them to a large mixing bowl. 

  8. Add kalamata olives and cucumbers. 

  9. Pour the dressing over the vegetables and toss together until combined. Add more salt if needed.

  10. Serve at room temperature. 

Nutrition Facts
Paleo Roasted Greek Salad
Amount Per Serving (1 serving)
Calories 104 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 384mg 16%
Potassium 179mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 17.3%
Vitamin C 46.2%
Calcium 1.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

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