Spicy Spiralized Sweet Potato Fries

Try these sweet potato fries from Strength and Sunshine for a new twist on sweet potato fries! Perfect as a side or even a snack.


  • Sweet Potatoes (original recipe used one, but if you’re making for a crowd, adjust as needed.)
  • Garlic Powder
  • Onion Powder
  • Cumin
  • Black Pepper
  • Smoked Paprika


  1. Preheat the oven to 415ºF.
  2. Cut the end off each sweet potato before spiralizing. Snip the long strings with a scissor to desired length.
  3. Place the sweet potato strings in a large bowl, add in spices (desired amounts), and toss to coat the strings.
  4. Line a baking sheet with parchment paper and evenly spread out the sweet potato strings. Bake for 20­30
  5. minutes, careful not to burn.

Sloppy Joes (Paleo, Whole30, GF)

Jay’s Baking Me Crazy has a recipe for healthy sloppy joes that can be made in about 30 minutes. If you aren’t avoiding breads, you can always serve these on sandwich buns. These are sure to be a hit with the whole family!

Ingredients (4-6 servings):

  • 2 Tablespoons coconut oil
  • 1 red pepper, or orange/green/yellow
  • 1 large onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 pound grass­fed beef
  • ¾ cup Paleo Whole30 Ketchup (or ketchup of choice if not following Whole30)
  • ¼ cup coconut aminos (or soy sauce if not following Whole30)
  • 2 Tablespoons tomato paste


  1. Place the coconut oil in a large skillet.
  2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes,
  3. until they start to soften and onions start to become translucent.
  4. Sprinkle with salt and garlic powder and stir in.
  5. Add the beef and break it up with a spatula. Cook until browned.
  6. Add ketchup, coconut aminos, and tomato paste and stir to combine.
  7. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop.
  8. Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!

Indian Coconut Pineapple Shrimp (gluten free)

The Healthy Maven has a quick and easy recipe for shrimp that is perfect for those suppers after hectic days!

Ingredients (Serves 4):

  • 1 Tbsp coconut oil
  • 3 cloves garlic (minced)
  • 4 scallions , chopped (white/light green parts and dark green divided)
  • 1 Tbsp curry powder
  • 1 Tbsp garam masala
  • 1/2 tsp cumin
  • 1 lb cooked shrimp (deveined and shells removed)
  • 1 cup light coconut milk
  • 2 cups veggies of choice (original recipe used edamame and mushrooms)
  • 1 Tbsp fish sauce
  • ¼ cup fresh basil (chopped)
  • ½ tsp of salt
  • 1 cup chopped fresh pineapple
  • 1/2 cup dry brown or black rice (cooked according to package instructions; can also use cauliflower rice)


  1. Thaw shrimp in cold water.
  2. Heat coconut oil over medium heat.
  3. Add in garlic and white/light green scallions. Cook for 2-3 mins
  4. Add in spices and cook for 1 more minute.
  5. Add coconut milk, fish sauce, shrimp and veggies of choice.
  6. Bring to a boil and then reduce heat to a simmer. Simmer for 5 mins.
  7. Stir in basil, salt and pineapple.
  8. Serve over brown (or black) rice, and enjoy!

Slow Cooker Pepper Steak (Gluten free, dairy free, sugar free)

Gluten Sugar Dairy Free  had a pepper steak recipe that is simple, delicious, and basically cooks itself. Serve this over brown rice (or cauliflower rice for strict Palelo folks), with your favorite vegetables and you have a complete, healthy, Paleo meal.

Ingredients (serve 6-8):

  • 2 lb sirloin
  • 2-3 cloves garlic
  • 2 sliced bell peppers
  • 1 can stewed tomatoes
  • 1/2 cup beef stock
  • 1 Tbsp corn starch (or arrow root powder)
  • 2 Tbsp grated ginger
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbs chopped cilantro
  • 2 or 3 lime slices


  1. Slice sirloin into strips, slicing across the grain into one inch strips.
  2. Heat a large frying pan on medium high heat.
  3. Once pan is hot set sirloin strips in and let sit 2-4 minutes or until they release from pan easily. You don’t need oil since the natural liquid from the beef will release into the pan.
  4. Flip and brown other side.
  5. Remove sirloin from heat on to platter.
  6. Whisk stock with cornstarch and add to slow cooker. If you don’t have beef stock, chicken or vegetable stock will work just fine. Use stock, never water!
  7. Add all other ingredients (except cilantro and lime) to slow cooker and stir to combine.
  8. Add sirloin to slow cooker and gently mix well. Cover.
  9. Set on high and cook for 3-4 hours or low for 6-8 hours. Stir once during the cooking.
  10. Chop cilantro and cut lime slices and set aside.
  11. Once the beef has cooked, taste and check to see if you need to add more salt or pepper before serving. Top each serving with a squeeze of lime, and cilantro.
  12. Enjoy!

Roasted Salmon with Apple Fennel Salad Over Garlic Kale

This dish from Lexi’s Clean Kitchen is fully of nutrients and taste! You don’t have to use roast garlic, you can saute it to save time (and to avoid heating up your kitchen as much).

Ingredients (serves 3):

  • 1 lb. wild salmon
  • 3 cups kale
  • 1 head garlic*
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp pink sea salt

Apple Fennel Salad

  • 1 organic apple, peeled, cored, sliced or shaved
  • 1 fennel bulb, sliced or shaved
  • 1/3 cup pomegranate seeds
  • 2 tsp apple cider vinegar


  1. Roast garlic: Preheat oven to 400, cut off the top, place face up and drizzle with olive oil, cover with tin foil and roast for 30 minutes or until soft.**
  2. Lightly rub salmon with olive oil and sea salt, set aside.
  3. In a bowl combine shaved or sliced apple and fennel, pomegranate seeds, and apple cider vinegar- toss and set aside.
  4. Massage kale with olive oil.
  5. In a skillet heat 1/2 tbsp olive oil and garlic.
  6. Add in massaged kale and sauté until wilted, sprinkle with sea salt as desired.
  7. While cooking, place oven on broiler (high) and place salmon into the oven.
  8. Broil for 7-9 minutes based on size of your fish.
  9. Plate by placing kale down, salmon on top, and apple fennel salad to garnish.

*One head if you are roasting your garlic first, 2 cloves if you are just sautéing with garlic.
**You don’t have to use roasted garlic, you can simply sauté your kale with garlic while cooking.

Crockpot Loaded Carne Asada Fries

PaleOMG is one of my favorite Paleo food bloggers ever. She is funny, sarcastic, and her recipes are the bomb. She also has a new cookbook out that you can get on Amazon that has 100 gluten free recipes!

Ingredients (4 servings):
For the carne asada

  • 1½ pounds flank steak
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoke paprika
  • 1 teaspoon sea salt
  • juice of 1 orange
  • juice of 2 limes
  • ⅓ cup beef broth

For the fries

  • 3 large white sweet potatoes, sliced into fries
  • 3 Tablespoons melted ghee (orig recipe calls for Tin Star Ghee)
  • couple pinches of salt
  • 1-2 Tablespoons Adobo seasoning (orig recipe calls for Primal Palate Adobo)

For the tomato salsa

  • 1 cup cherry tomatoes, cut in fourths
  • handful of cilantro, minced
  • ¼ red onion, minced
  • juice of 1 lime
  • pinch of sea salt
  • pinch of garlic powder

For the guacamole

  • 2 avocados, mashed
  • ¼ white onion, minced
  • 2 garlic cloves, minced
  • ½ jalapeño, minced
  • juice of 2 limes
  • 2 pinches of sea salt
  • pinch of cayenne pepper
  • pinch of garlic powder

For garnish

  • shredded cheese (orig recipe calls for Kerrygold cheese)
  • chopped cilantro, to garnish
  • pickled jalapeños, to garnish


  1. Place all ingredients for the carne asada in crockpot, cover and cook on low for 7-8 hours. Use a fork to shred the carne asada and leave in crockpot on warm while you make the rest.
  2. Preheat oven to 375 degrees. Line a large baking sheet with foil and place a cooling rack on top. Wash sweet potatoes then slice into fry size pieces. Toss fries in ghee and sprinkle with salt. Place all fries on cooling rack without overlapping. Place in oven to bake for 30 minutes then turn fries over, sprinkle with adobo seasoning, and cook for 15 more minutes to help cook evenly.
  3. While sweet potatoes cook, make the tomato salsa: mix all ingredients in a bowl then cover and place in the fridge to cool.
  4. Make the guacamole: mix all the ingredients in a bowl then cover and place in the fridge to cool.
  5. Once sweet potato fries are done cooking, remove from oven and place on a baking sheet or in cast iron skillet, top with cheese then place back in the oven for 10 minutes to melt cheese.
  6. Lastly, top fries with shredded carne asada, tomato salsa, guacamole, cilantro, and jalapeños!
  7. Serve and enjoy!

Tomato Avocado Burgers (no buns)

The next time you have burgers, try the recipe from The Iron You. Even if you use regular buns instead of the tomatoes, these burgers are sure to be a hit. And of course, you can add your own burger toppings.

Ingredients (serves 4):

  • 4 large tomatoes
  • 1 lb / 453 gr grass fed organic ground beef
  • ¼ teaspoon ground black pepper
  • ½ + ¼ teaspoons fine grain sea salt
  • 1 teaspoon chili powder
  • 1 ripe avocado, divided
  • 2 Tablespoons Greek yogurt
  • 1 Tablespoon mayo (DIY paleo mayo following this recipe)
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon ground cumin
  • A handful alfalfa sprouts


  1. Cut the tomatoes in half horizontally. With the handle-end of a spoon or a fork, scoop out the seeds and seeds membrane. Set aside.
  2. Place half of the avocado in a bowl and mash with a fork until almost smooth. Add yogurt, mayo, lime juice and cumin and stir to combine. Dice remaining half of the avocado and add it alongside ¼ teaspoon salt. Stir gently to combine. Set aside.
  3. In a bowl season ground beef with ½ teaspoon of salt, black pepper and chili powder and mix well.
  4. Divide into equal 4 portions and gently shape each portion into ½-inch thick patty.
  5. Preheat grill (or grill pan) to medium-high heat. Grill patties 3 minutes on each side or until desired degree of doneness.
  6. In the meantime, lightly grease with olive oil a medium non-stick pan/skillet and heat over medium-high heat. Cook halved tomatoes face down for 2 to 3 minutes, until they begin to brown.
  7. Flip and cook for 20 seconds on the other side so that they get a bit of color.
  8. To assemble burgers, place a large pinch of sprouts on the bottom part of each tomato, top with a beef patty, about 2 Tablespoons of avocado sauce and finish with the other half of each tomato.

Zesty Shrimp and Black Bean Salad for Two

For this Twofer Tuesday, try this yummy shrimp and black bean salad from Eating Well.


  • 2 Tablespoons cider vinegar
  • 1 1/2 Tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons minced chipotle chile in adobo, or more to taste
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 8 ounces peeled and deveined cooked shrimp, cut into 1/2-inch pieces
  • 3/4 cup canned black bean, rinsed (from a 15-ounce can)
  • 1/2 cup quartered yellow or orange cherry tomatoes
  • 1 small poblano pepper or bell pepper, chopped
  • 2 Tablespoons chopped scallions
  • 2 Tablespoons chopped fresh cilantro


  1. Whisk vinegar, oil, chipotle, cumin and salt in a medium bowl.
  2. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat.
  3. Serve room temperature or cold. (Can also make ahead and chill overnight.)

Build a Better Chicken Nugget

Are you or your kids addicted to those tasty chicken nuggets at the local fast food joint? If the answer is yes,  The Domestic Man has the recipe for you!

Ingredients (serves 4):


  1. Combine the chicken pieces and pickle juice in a resealable plastic bag; marinate for at least 1 hour but up to six hours. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Move the chicken around to make sure it drains properly. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Beat the eggs in a wide bowl and set aside.
  2. Preheat your oven to 250F. On your stove, warm the lard or coconut oil in a cast iron skillet over medium heat for 3 minutes. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg (eggcess!), then carefully add it to the oil. Repeat until you have filled your skillet; be careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch.
  3. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces while cooking, add more oil if needed. Be sure to watch the heat, as the skillet will get warmer over time; adjust heat as needed. You’re looking for an oil temperature around 350F. Use a splatter screen to prevent splattering.
  4. Serve warm with ketchupbarbecue sauce, or honey mustard.
  5. Enjoy!

Crockpot Thai Chicken Curry (GF)

Here is a delicious curry recipe from A Year of Slow Cooking. It is gluten free, and full of flavor!


  • 1 13.5-oz can coconut milk
  • 1 Tbsp brown sugar
  • 1 Tbsp soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
  • 1 Tbsp Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
  • 1 teaspoon fish sauce (optional)
  • 1 yellow onion, chopped
  • 2-3 cloves garlic, chopped
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 large eggplant
  • 1 sweet potato
  • chicken thighs (original blogger used 5 frozen boneless, skinless)
  • 1-inch knob of ginger, peeled and grated (optional)


  1. Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully.
  2. Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.
  3. Wash and cut the vegetables, and add to the crock.
  4. Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness. (Original cooked ours on high for 5 hours. The vegetables were soft, but not squishy, and the chicken was cooked, but still had shape.
  5. Serve over white rice.
  6. Enjoy!