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.

General Tso’s Chickpeas and Teriyaki Glazed Sweet Potatoes (Meatless Monday)

For today’s Meatless Monday, I am sharing 2 recipes from Yup It’s Vegan that look full of flavor and easy to make!

General Tso’s Chickpeas


For marinating the chickpeas:

  • 1 Tbsp soy sauce (or tamari for GF)
  • 1 Tbsp mirin (or dry sherry)
  • 1  and 1/2 cup cooked chickpeas (equal to 1 15-oz. can), rinsed and drained

For the sauce:

  • 1/4 cup + 2 Tbsp vegetable broth
  • 1 and 1/2 Tbsp tomato paste
  • 1/2 Tbsp natural peanut butter
  • 1 Tbsp soy sauce (or tamari for GF)
  • 1 Tbsp rice vinegar
  • 1 Tbsp + 1 tsp coconut sugar (or other sugar)
  • 2 tsp sriracha or other chili sauce
  • 1 tsp toasted sesame oil
  • 1 tsp prepared mustard
  • 1 tsp cornstarch
  • 1/8 tsp freshly ground black pepper or white pepper

For the General Tso’s chickpeas stir-fry:

  • ~1 Tbsp neutral oil (I used sunflower seed oil)
  • 1/4 of a large onion (or 1 shallot), thinly sliced
  • 1 large broccoli crown, cut into florets
  • 1 red bell pepper, cut into thin strips
  • 1 tsp minced ginger
  • 2 cloves garlic, minced
  • General Tso’s sauce (above)
  • marinated chickpeas (above)
  • (optional) green onions, sesame seeds, and fresh red onion, for serving
  • (optional) cooked rice, for serving


For marinating the chickpeas:

  1. Stir together the soy sauce and mirin in a bowl and add the chickpeas. Let sit for 10 minutes (Do this first and let them marinate while you prepare the sauce and veggies).

For the sauce:

  1. Whisk together all of the sauce ingredients and set aside.

For the stir-fry:

  1. If you plan to garnish your dish with extra diced red onion, put the amount you want for garnish in a small bowl with cold water now. This will help to mellow out its flavor.
  2. Heat oil in a large skillet over high heat. When the oil is hot, add the onion, stirring continuously.
  3. Continuing to stir, add the broccoli, bell pepper strips, ginger, and garlic.
  4. Stir in the General Tso’s sauce. Drain the chickpeas and stir them in too.
  5. Cook for 1-2 more minutes, continuing to stir frequently, or until the mixture is hot throughout and the sauce has coated the chickpeas and vegetables. Add more soy sauce or chili sauce to taste.
  6. Serve over rice if desired; garnish as desired with green onions, sesame seeds, and drained soaked red onion from above.
  7. Enjoy!


If your pan is large enough, you can keep the vegetables and chickpeas separate by pushing the vegetables to one side of the pan before you add the chickpeas.

For this recipe, it’s important to do all of the prep work before you start cooking anything because you need to be stirring the whole time.

Teriyaki Glazed Sweet Potatoes


  • 2 medium sweet potatoes, cut into small wedges or cubes (skin on is okay)
  • about 1/4 cup teriyaki sauce (homemade or store bought)
  • 2 tsp sriracha (optional)
  • sliced green onions, for serving
  • sesame seeds, for garnish (optional)


  1. Preheat the oven to 400 degrees Fahrenheit. Spray a glass baking dish lightly with oil.
  2. Toss the sweet potatoes with about 1/4 cup teriyaki sauce, or enough to coat them fairly generously. If using, also add the sriracha. Transfer them to the baking dish.
  3. Bake until the sweet potatoes are tender but not overdone, about 40 minutes. Stir them a couple of times during baking.
  4. Top with green onions and serve hot.
  5. Enjoy!


Creamy Paleo Chicken Skillet

Looking for a healthy, easy, one skillet meal? Try this chicken recipe from Paleo Grubs!

Ingredients (serves 3-4):

  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 slices bacon
  • 1 small yellow onion, chopped
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 6 oz. white mushrooms, sliced
  • 1/2 Tbsp white wine vinegar
  • 1 14.5-oz. can coconut milk
  • 2 cups fresh kale, stems removed and shredded
  • Salt and pepper, to taste


  1. Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one Tablespoon.
  2. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon.
  3. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale.
  4. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper.
  5. Serve warm and enjoy!

Paleo Caesar Salad with Cajun Shrimp

Try the Wicked Spatula’s twist on Caesar salad for a great light summer supper (or lunch)!

Ingredients (serves 4):

  • 2 large heads romaine lettuce (about 10-12 cups)
  • 1 large garlic clove, minced
  • 4 anchovy fillets or heaping 1/2 teaspoon anchovy paste
  • 1 egg
  • Juice of one lemon
  • 1 Tablespoon Whole Grain Dijon mustard
  • 1/4 teaspoon worcestershire sauce (optional)
  • 1/2 cup olive oil
  • Salt and freshly cracked black pepper

Cajun Shrimp

  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Pinch of salt
  • 3 Tablespoons olive oil

Optional Toppings

  • Diced tomato
  • Avocado
  • Toasted pumpkin seeds
  • Sliced red onion
  • Olives

For the dressing

  1. In a blender combine all ingredients except for the oil. (can also use an immersion blender).
  2. Once combined pour in the oil, while blending, in a slow steady stream until emulsified. Season with salt and pepper and any additional lemon if needed.
  3. Set aside.

For the cajun shrimp

  1. In a medium bowl combine all of the spices.
  2. Peel and devein the shrimp and pat them dry. Toss the shrimp with the spices.
  3. Heat 3 Tablespoons of olive oil in a large skillet over medium-high heat.
  4. Place the shrimp in the skillet in a single layer. Sear for 1 minutes until they begin to blacken.
  5. Flip and sear another minute or so until the are cooked through.

For the salad

  1. In a large bowl toss the chopped romaine with the dressing.
  2. Divide between 4 plates and top with shrimp and chosen toppings.
  3. Serve with an extra crack of black pepper.
  4. Enjoy!

Prosciutto Wrapped Shrimp with Arugula Salad


This recipe from Eating Well is healthy, tasty, and can be on the table in 30 minutes!

Ingredients (serves 2):

  • 1 Tablespoon extra-virgin olive oil plus 2 teaspoons, divided
  • 1 Tablespoon lemon juice
  • 1 small clove garlic, minced
  • Pinch of salt
  • 1/8 teaspoon freshly ground pepper, divided
  • 4 cups lightly packed baby arugula
  • 8 raw jumbo shrimp (13-15 per pound; see Tip)
  • 4 very thin slices prosciutto (about 1 ounce), cut in half lengthwise to make 8 strips


  1. Whisk 1 tablespoon oil, lemon juice, garlic, and a pinch each of salt and pepper in a large bowl. Add arugula and toss to coat.
  2. Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining pinch of pepper. Wrap 1 piece of prosciutto around each shrimp.
  3. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes total.
  4. Serve the shrimp with the arugula salad.
  5. Enjoy!

Albondigas and Chayote with Tomato-Serrano Sauce

This recipe is a get post that I found on PaleOMG, the author is Ali Mafucci from Inspiralized.
Ingredients (serves 4):
For the albondigas
  • 1 pound lean ground beef
  • ¼ cup diced yellow onion
  • 1 large garlic clove, minced
  • 1 teaspoon dried Mexican oregano
  • 2½ tablespoons chopped fresh mint
  • Salt & pepper

For the sauce

  • 1 Tablespoon olive oil
  • 1 medium garlic clove, minced
  • ½ cup diced yellow onion
  • 2 serrano chiles, stems & seeds removed, diced
  • 1 (28-ounce) can diced tomatoes
  • Salt & pepper
  • 2 Tablespoons chopped fresh cilantro
  • 3 chayotes, spiralized with the blade resembling linguine or spaghetti noodles. If you don’t have a spiralizer, you can use a julienne peeler or a mandolin slicer.
  1. Make the albondigas. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Combine the ingredients for the albondigas in a large bowl. Using your hands, form 8 to 10 meatballs about 1 inch in diameter and space them evenly on the baking sheet. Bake for 18-20 minutes or until browned, flipping them halfway through.
  2. Prepare the sauce. Add the olive oil to a large saucepan or pot over medium heat. When the oil is shimmering, add the garlic and cook for 30 seconds or until fragrant. Add the onion and chile, and cook for 2 to 3 minutes or until the onion is translucent. Add the tomatoes, season with salt and pepper, and crush the tomatoes using a potato masher or the back of a fork. Increase the heat to high and bring to a boil. Add the cilantro, reduce the heat to low, and simmer for 10 to 15 minutes or until the sauce thickens, stirring occasionally.
  3. Add the meatballs to the sauce and continue to simmer, turning to coat them, for 1 to 2 minutes. Scoop out the meatballs and set aside, then add the chayote noodles to the sauce. Toss to combine thoroughly and cook for 3 minutes or until chayote noodles are al dente.
  4. Serve the noodles warm, topped with the meatballs, and with any extra sauce spooned over.
*Some people experience a skin reaction when handling chayotes and other cucurbit family foods, which includes squash and pumpkins. If you don’t want to take any chances, wear gloves when handling.

**You could easily substitute zucchini (or any veggie noodle of your choice) for this recipe

Easy Beef and Broccoli

Damn Delicious has a recipe for beef and broccoli that you can make in 15 minutes! No, it’s not Paleo but it’s quick, easy, and easy to make Paleo if needed.

Ingredients (4 servings):

  • 2/3 cup reduced sodium soy sauce
  • 1/2 cup chicken stock
  • 1/4 cup honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha, or more, to taste
  • 1 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 pound flank steak, thinly sliced across the grain
  • 1 head broccoli, cut into florets


  1. In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
  3. Serve immediately and enjoy!
Calories 583.3
Calories from Fat 288
Total Fat 32g
Saturated Fat 11.2g
Trans Fat 0.8g
Cholesterol 81.3mg
Sodium 1578mg
Total Carbohydrate 39g
Dietary Fiber 3.1g
Sugars 27.1g
Protein 36.7g

Slow Cooker Chicken Tikka Masala

This recipe from The Kitchn is full of flavor, healthy, and sure to please everyone at your table!

Ingredients (serves 4-6):

  • 1 to 1 1/2 pounds boneless, skinless chicken thighs
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece whole ginger, peeled and grated
  • 2 tablespoons tomato paste
  • 1 to 2 tablespoons garam masala
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1 (28-ounce) can diced tomatoes
  • 3/4 cup heavy cream or coconut milk
  • Fresh cilantro, chopped
  • 2 cups cooked rice (or riced cauliflower), to serve


  1. Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices. (If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker. Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.)
  2. Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
  3. Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Recipe Notes:

  • Chicken breasts can be substituted for the thighs, though thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!
  • For a little of that smoky, tandoori flavor, try using smoked paprika and roasted tomatoes.

Ultimate Greek Chopped Salad

The Garden Grazer has an easy peasy recipe for Greek salad that is perfect for a small meal or a side dish.


  • 1 hothouse cucumber
  • 4-5 ripe roma tomatoes
  • 1 large red bell pepper
  • 1 small red onion
  • 15 oz. can garbanzo beans, rinsed and drained

Optional: olives, feta, pepperoncini

For the dressing

  • 3 Tbsp. red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp. dried oregano
  • 1/4 tsp. salt


  1. Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
  2. Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
  3. Put vegetables and garbanzo beans in a large bowl.
  4. Add dressing and toss to combine.
  5. Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Ski Day Chili (gluten free, dairy free)

This chili is a clean recipe from our friends at Zenplanner. They have many other ones, and I will be sharing them in the next few week 🙂

Ingredients (serves 6):

  • 1⁄4 cup olive oil
  • 1 green pepper, cored, seeded and diced
  • 2 cups diced onion
  • 2 celery stalks, diced
  • 2-3 jalapeño peppers, minced
  • 2 Tablespoons minced garlic 3-4 lbs. beef chuck roast, cut into 3⁄4 inch cubes
  • 1 1⁄2 cups beef stock, gluten-free 11⁄2 cups gluten-free beer
  • 1⁄4 cups chili powder
  • 1 1⁄2 Tablespoons of oregano
  • 1 1⁄2 teaspoons ground coriander
  • 1 1⁄2 teaspoons ground cumin
  • 1 1⁄2 teaspoons cayenne pepper salt & pepper to taste
  • 1 can of kidney beans (optional)


  1. In a large skillet, heat half of the olive oil and sauté the diced onion, pepper, celery, jalapeños, and garlic; remove when tender.
  2. In the same skillet, heat remaining oil and brown meat, 1⁄4 at a time as to cook evenly; remove when brown.
  3. Turn crockpot on low, and add meat, sautéed vegetables, spices, salsa, beans, and all liquid.
  4. Cook on low all day, or at least 7 hours.
  5. Serve and enjoy!