Chicken Broccoli Casserole

Grass Fed Girl


  • 2 Tbsp coconut oil, divided
  • 4 cups fresh broccoli florets
  • 1 medium white onion, diced (use less onion to cut carbs, if desired)
  • Sea salt and pepper
  • 8 oz. mushrooms sliced
  • 3 cups cooked chicken, shredded
  • 1 cup chicken bone broth (buy here)
  • 1 cup full fat coconut milk (organic heavy cream will also work)
  • 2 eggs (pastured soy free are best)
  • 1/2 tsp nutmeg


  1. Preheat the oven to 350 degrees. Grease a casserole pan with half the coconut oil and set aside.
  2. Steam the broccoli until just barely cooked and set aside, uncovered.
  3. In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper. Add the mushrooms, saute until cooked and move the pan off the heat. Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly.
  4. Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish. Make sure the mixture is spread evenly and all the contents are covered.
  5. Place the casserole in the oven and cook for 35 to 40 minutes until done in the middle. Remove from the oven and let it cool for 5 to 10 minutes before serving.
  6. Serve and enjoy!

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.

One Pot Paleo Mexican Stir Fry

Sweet C’s Design has a quick and easy stir fry recipe that is perfect for 2, and great on busy nights. If you prefer, you can sub steak or shrimp (careful not to overcook the shrimp), or you could even add more veggies and leave out the meat all together!

Ingredients (2 servings):

  • 1 tsp olive oil
  • 2 skinless chicken breasts, fat trimmed off and diced into 2″ chunks
  • 2 bell peppers
  • 1½ cups broccoli florets
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • optional: ½ tsp chili powder


  1. Heat a large pan on medium high heat.
  2. Add oil and heat until shimmery, about 20 seconds.
  3. Add diced chicken, stir occasionally until lightly browned on all sides- about 5 minutes.
  4. Add peppers and broccoli and continue to cook until veggies are slightly browned and softened- about 10 minutes.
  5. Add spices and a little water to help coat the stir fry with the spices (about 2 tbsp- adjust as needed).
  6. Cook until water is completely absorbed.
  7. Remove and 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!

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!

Jamaican Jerk Grilled Vegetables (Meatless Monday)

This week’s Meatless Monday post comes from Craving Something Healthy and it is a perfect recipe for the upcoming Labor Day weekend!

Ingredients (12 servings):

Jerk Seasoning

  • 1 Tablespoon ground allspice
  • 1 Tablespoon onion powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 Tablespoon dried thyme
  • 1/2 Tablespoon kosher salt
  • 1/2 Tablespoon fresh ground pepper


  • 1 medium eggplant, sliced lengthwise
  • 2 medium zucchini, sliced lengthwise
  • 2 portabello mushrooms, stems removed
  • 2 red bell peppers, cored and sliced in half
  • 1 pound of thin asparagus, tough ends snapped off
  • 2-3 Tablespoons olive oil

Yogurt Sauce

  • 2 cups plain nonfat Greek yogurt
  • 1/4 cup fresh lime juice + zest of 1 lime
  • 1/2 cup minced scallions


  1. For the spice blend, mix all spices, salt and pepper together in a small bowl.
  2. Wash and prepare vegetables as directed. Place vegetables in a very large mixing bowl and drizzle with olive oil. Toss gently to coat with oil.
  3. Sprinkle spice mix over vegetables and gently toss and rub spice mix into vegetables. Let coated vegetables sit for 10-15 minutes.
  4. Preheat a grill to medium-high heat.
  5. Working in batches as necessary, grill vegetables until tender and lightly charred on each side, about 8-10 minutes per batch.
  6. Let vegetables cool slightly, and then slice into serving pieces.
  7. For yogurt sauce, mix together Greek yogurt, lime juice, zest and scallions. Season with a pinch of salt if desired.
  8. Serve with yogurt sauce, and brown basmati rice if desired.
  9. Enjoy!

Bacon Wrapped Meatloaf

Try this meatloaf from Deliciously Organic that was featured on Paleo Parents . It’s wrapped in bacon so you know it’s good.

Ingredients (serves 8):

  • 3 Tablespoons coconut oil
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 teaspoons Celtic sea salt
  • 1 Tablespoon dried thyme
  • 2 large eggs, gently beaten
  • 1/4 pound (4 ounces) beef liver
  • 2 pounds grass-fed ground beef
  • 1/2 cup Almond Flour (or for a nut-free alternative, use 2 tablespoons coconut flour)
  • 6 pieces bacon, pastured preferred
  • 2 Tablespoons maple syrup


  1. Preheat the oven to 350°F and adjust the rack to the middle position.
  2. Heat the coconut oil over medium heat in a large skillet. Add the carrot, celery, and bell pepper and sauté for 5 to 7 minutes, until soft. Move the vegetables to the sides of the pan and add the salt and thyme to the center. Stir until fragrant, about 30 seconds, then stir the thyme into the vegetables. Remove the pan from the heat, and let the mixture cool for about 10 minutes.
  3. Place the eggs and liver in the bowl of a food processor or blender and blend until smooth. Place the ground beef, almond flour, and liver mixture in a large bowl. Add the cooled vegetables and stir until combined.
  4. Pour the mixture into a 9×11-inch baking dish and form into a large loaf. Arrange the bacon in a criss-cross pattern on top and use a pastry brush to brush the top with maple syrup.
  5. Pour 3/4 cup water in the bottom of the pan. (This keeps the meatloaf moist.) Bake for 1 1/2 hours, or until golden brown. Let the meatloaf rest for 10 minutes before serving.
  6. Serve and enjoy!

Tomato Basil Spaghetti Squash Bake

Simplex Food has a great, simple recipe for a spaghetti squash bake. Add the seasonings to taste, and enjoy!

Ingredients (makes about 6 servings):

  • About 3 cups cooked spaghetti squash
  • 2 large garden tomatoes sliced
  • Kosher Salt
  • Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
  • 5 oz of fancy shredded Mexican cheese blend (separated)
  • Fresh Basil for Garnish


  1. Preheat the oven to 350 degrees.
  2. Spray a 11 x 9 casserole dish with non-stick spray.
  3. Spread about 1 cup of spaghetti squash on the bottom.
  4. Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.
  5. Top with 1.5 oz of cheese.
  6. Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.
  7. Top with the last 2 oz of cheese and sprinkle with the spices one last time.
  8. Bake for 30 minutes uncovered.
  9. Top with some fresh cut basil and cut into 6 serving sizes about 3×3 inches each.

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!