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!
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!
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!
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!:
Get a taste of your favorite Indian food at home with this easy and delicious Paleo Instant Pot Saag. It’s ready in under 30 minutes!
I’ve been craving Indian food a lot lately. I’ve recently made my Instant Pot Butter Chicken, and now I made this Instant Pot Saag to eat throughout the week. I think it’s because my husband’s not a huge fan of Indian food so we rarely try out Indian restaurants, and Indian isn’t ever a top choice for some reason when I dine out with friends. So naturally, I solve that problem by making it for myself at home and I’m 100% a-okay with that.
Paleo Instant Pot Saag Recipe
This Paleo Instant Pot Saag is probably the simplest version you’ll ever find. Instead of paneer and cream, coconut cream is used to thicken it, and I use frozen spinach to make it even easier. You don’t even need to thaw it before throwing it all in the Instant Pot to cook it all up.
Great Way to Up Your Veggie Intake!
I love how this recipe makes it so easy and delicious to eat a ton of greens at once. I’ve been loading it up on cauliflower rice and chicken thighs and I just can’t get enough. It’s also Whole30 and keto friendly, and full of yummy and healthy fats to keep you satisfied. I usually eat some kind of protein for every meal, and I found that I don’t always need it with this hearty recipe, so it can also be a great vegan main dish if you use coconut oil instead of traditional ghee.
I used to think cooking Indian food would be difficult and time consuming, but now I’m realizing that that’s definitely not true especially if you have an Instant Pot. I’m hoping to have more similar recipes for you in the future so stay tuned and check back, or subscribe to my newsletter!
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.
This is a sponsored post written by me on behalf of Jones Dairy Farm. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.
These Paleo Breakfast Spaghetti Squash Boats are a comforting meal filled with all your favorite breakfast items, while being healthy and delicious!
I usually like my breakfast to be quick and easy because I like to get a lot done in the morning, but on weekends, I like to take some time and effort into making a brunch item that’s extra special for me and my husband. These Paleo Breakfast Spaghetti Squash Boats came together on one such occasion on a lazy Saturday and it was one of the most delicious brunch meals I’ve cooked at home filled with all the yummy ingredients.
If you’ve never heard of spaghetti squash boats, they are cooked halved spaghetti squash filled with whatever your heart desires, and you eat it straight out of the hardy squash skin. It’s so fun to eat and while being decadent and light at the same time. In this recipe, I loaded my spaghetti squash boats with a mixture of spinach, onion, Jones Dairy Farm All Natural Turkey Sausage, and a runny egg, and the combination of flavors and textures is pretty dang amazing.
If you’ve never heard of Jones Dairy Farm, they are a company that makes yummy and healthy breakfast sausage and smoked meats that are antibiotic free and certified gluten free. I was immediately attracted to their clean list of ingredients that are easily recognizable. And the taste of the various breakfast sausage I’ve tasted are all so delicious and flavorful, and really great in recipes like this Paleo Breakfast Spaghetti Squash Boats.
I was easily able to find the turkey sausage used in this recipe at a Sprouts near my house, but they are available at various stores nationwide so you can check out their website to find out if they are near you as well. And while you are there, browse through their other products as well and see what they are up to on their Facebook, Twitter, Instagram, Pinterest, and YouTube! They are often sharing drool worthy recipes that include their sausage and meats, which always inspire my next breakfast.
Hope you enjoy these Paleo Breakfast Spaghetti Squash Boats as much as we did! They were so good that I was scraping the bottom of the squash skin to get every last strand, so don’t be surprised if you find yourself doing the same. Hey, it’s no judgement zone when it comes to eating on this blog!
Preheat the oven to 400 degrees F. Cut the spaghetti squash in half and remove the seeds. Place cut side down on a baking sheet. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.
OR, use the Instant Pot method to cook the spaghetti squash: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual. Release the pressure immediately and open the lid. Cut the squash in half.
Remove the seeds, then use a fork to loosen up the flesh of the spaghetti squash, but leave them inside the skin. Set aside.
Preheat the oven to 425 degrees F.
Heat coconut oil in large skillet over medium high heat.
Add onions and sauté for 4-5 minutes until translucent.
Add garlic and stir together for 1 minute until fragrant.
Add Jones Dairy Farm All Natural Turkey Sausage, spinach, coconut milk, salt, and pepper, and cook stirring until the sausage is cooked through and the spinach has wilted down, about 5 minutes
Stir in tapioca starch until the mixture is slightly thickened, then remove from heat.
Top the spaghetti squash halves with the sausage and spinach mixture, dividing them evenly.
Make an indent in the middle of the squash halves and crack an egg into each indent.
Bake in the oven for 20 minutes, until the egg whites are cooked through and the yolks are still runny.
Sprinkle with red pepper flakes, if using, and serve hot.
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.
