Low Carb Power Bowl (Grain Free, Paleo, Whole30, Keto)

bowl full of colorful food

Anatomy of a Low Carb Power Bowl: We all know that everything tastes better in a bowl. It’s science.

Bowls allow you to combine hot and cold, fresh and cooked, tender and crispy and mix it all together with the sauce.

That’s right, the glue to any power bowl is a good sauce. Sauces are the MVPs of a good ketogenic diet. A fabulous flavor-boosting – nutrient dense vessel for your fat. At the bottom of this post, I’m sharing a recipe for the perfect power bowl sauce. Chimichurri Avocado Cream. Yes!

But first, lets talk shop. How do you create the perfect bowl… that isn’t full of grains??

low carb power bowl

The Base:

First, we need a base. A vegetable that will be the bulk of this meal. Something that takes up space in the bowl and that will help fill you up. Something with a texture that can be made in a hands-off manner (ie. Instant pot or oven). Something that has a good texture. Roasted veggies. Noodles, or noodle like foods. So let’s check out our most viable options and how to make them!

  • Roasted Cauliflower Rice: toss on a sheet pan with avocado oil, salt and garlic powder. Toss and spread out. Roast at 400F. for 20-30 minutes.
  • Roasted Diced Vegetables: toss on a sheet pan with avocado oil, salt, and garlic powder. Toss and spread out. Roast at 400F. for 35-40  minutes.
  • Pressure Cooker Pumpkin: quarter an acorn squash or kabocha squash, seed it and put in in the pressure cooker with 1 cup water. Cook on high for 10 minutes. Remove, spoon out tender meat. Drizzle with oil and salt.
  • Pressure Cooker or Roasted Spaghetti Squash: poke holes in your squash, put the whole squash in the pressure cooker with 1 cup water. Cook on high for 10-15 minutes. Carefully remove. halve, seed and then use forks to pull out the “spaghetti”. Toss with olive oil, salt, pepper.
  • Crispy Cauliflower Pilaf (coming soon)
  • Crispy Broccoli: cut into florets, toss with avocado oil, garlic powder, salt and massage oil and seasoning into florets. Spread out on a sheet pan, florets facing down. Roast at 400F, 30-40 minutes.
  • Shredded Cabbage: toss on a sheet pan with avocado oil, salt, and garlic powder. Toss and spread out. Roast at 400F. for 35-40  minutes.
  • Shirataki Noodles: open bag and drain fluid. Soak the noodles in cool water. Rinse then drain. Saute in coconut oil over high heat. Add a splash of coconut aminos, salt and pepper.

bowl full of colorful food

The Greens

You need something green. It’s a rule. I often like 2-3 green components. For example a green base and a green sauce too… but I’m getting ahead of myself. You want something fresh, crisp, and preferably raw. But some crispy kale works too.

  • My favorite green for bowls is arugula. It’s spicy, it’s soft. Arugula is the best.
  • Chopped baby spinach! Mild in flavor and texture.
  • Shredded lettuce, the vanilla of greens.
  • Massaged kale, see Made Whole for details.
  • Shredded cabbage, you can even get fancy with purple cabbage.
  • Or you can get REALLLLLYYY creative with chards, endive, radicchio etc. I’m not a huge fan of the bitter greens served raw, but they are nutritious.

bowl of food

Ferments, Citrus, and other delicious tangy things…

A Touch of Sweet

  • Fresh berries
  • Go with roasted root veggies for a carb up or add diced apples
  • Add a splash of coconut aminos

sausage

Proteins!

I like to go shredded or go crispy. But you know me… I usually go crispy!

Since these bowls have so many components I like to use easy protein or leftovers to cut down on prep. Leftover shredded meats, crisped up in a cast iron are awesome.

Meal prep roasted chicken, ground beef or even canned salmon work. You can add fried or hard-boiled eggs, even a bunch of scrambled eggs.

But my all-time favorite proteins for power bowls… bratwurst or frozen burger patties! I like my brats crispy, I roast them in the oven along with the base and oh- em- gee. 400F, tossed in avocado oil. 35-40 minutes. Get it.

creamy chimichurri

Fats!

  • Sauce: like the one below, ranch dressing or your favorite sauce!
  • Mayo: you can make homemade or use primal Kitchen
  • Avocado: diced up or made into guac!

 

Assembly!

The base of your bowl should be half greens and half base veggies.

Then you add the tangy component in a small amount on one side, the sweet component to the other. Protein on top and finish off with a healthy dose of fat!

how to make a power bowl

 

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Creamy Avocado Chimichurri Sauce

creamy chimichurri

The perfect tangy herb sauce for your low carb power bowls

  • Author: Cristina

Ingredients

2 bunches of fresh parsley

5 cloves garlic, peeled

1 large, ripe avocado

¼ cup coconut vinegar or apple cider vinegar

Juice of 1 lemon

½ teaspoon salt

½ cup olive oil

Instructions

Pulse parsley in food processor until fine mince. Add garlic, avocado, and pulse for 20 seconds.

Add in the lemon juice, vinegar, and salt. Blend on high while you drizzle in the oil slowly, until thick and smooth.

Store in a jar in the fridge for 2-3 days. Or freeze, thaw in the fridge overnight.

More Bowls

 

 

 

Teriyaki Meatballs Noodle Bowl (Keto, AIP, Paleo)

 

 

Sheet Pan Taco Bowls (Whole30, AIP, Keto, Paleo)

Braised Pork Chops with Cauliflower Cream (Whole30, Paleo, Keto)

Crispy Bratwurst with Glazed Brussel Sprouts (Keto, Paleo, Whole30)

Thrive Market: Making Healthy Food Affordable

*this post contains affiliate links that help keep Castaway Kitchen afloat*

When Thrive Market first reached out to me I was really interested in learning more about their company. I had watched my friends and fellow bloggers benefit from their Thrive memberships for so long. Yet living in Hawaii, I was ineligible to order, sorry my island friends, they only deliver in the Continental US. Although that might change soon!

 

A little insert in the juicy stuff before we get to the details!

SPECIAL OFFER JUST FOR YOU: 30 DAY FREE TRIAL + 25% OFF YOUR FIRST ORDER (ON TOP OF ALREADY KILLER SAVINGS) .. USE THIS LINK: https://thrivemarket.com/thecastawaykitchen

 

So what is Thrive Market?

Thrive Market is an online retailer for all things natural and healthy. The only stock vetted brands. Brands that not only create quality products but also are mindful of the planet, treat their employees well and have a moral compass.

I find a lot of peace of mind in this. I trust Thrive to sort through the many companies seeking to benefit from the health and wellness space, assuring you that when you shop with them, these brands have your best interest at heart.

 

Thrive themselves set the example. For each membership purchased, one is also donated to a veteran, a lo income family, teacher or first responder. Thrive market is dedicated in their mission to make healthy food accessible to ALL families. Access to real food and healthy self-care products is a human right, not a privilege. Join us in the fight to make sure ALL families can afford to care for their families. 

 

Because Thrive market sells these quality goods at 20-50% under retail price, saving you LOADS of money, you also have the option to donate your savings each time your purchase.

grocery savings

 

Where does the money go?

Directly into the account of a sponsored Thrive member. You are directly purchasing food for a family who cant afford it. Pretty epic, impactful stuff. Optional… but impactful!

feed hungry families

 

How Thrive Market works?

 

A small, community-funded company. Thrive market was turned away by all major investors. But because of the passion for helping people and making quality products available to all, Thrive Market came to be. That’s right, WE made it happen!

 

Thrive sells dry goods, pantry staples, snacks and all sorts of paleo, keto, AIP, vegan, gluten free foods. You know those “specialty ingredients” that cost so much at health food stores… yeah…Thrive has them for less.. MUCH LESS. All your favorite health food brands!

 

Not only food, but they have you covered in cosmetics, home, beauty, and health. A one stop shop for your healthy living needs

 

There is an annual membership fee of $50 (which you will make back in savings in no time). But remember you can TRY IT FOR FREE (CLICK HERE). There are no shipping charges for orders over $49 and all orders ship promptly. For more FAQ’s, head HERE.

What Kind of Things Can I Buy on Thrive Market?

Anything from pantry staples to toothpaste, a tongue scraper, pet supplies, vitamins, homeopathic remedies and more!

I’ve complied a Made Whole Thrive Shopping List for you! All my favorite Paleo-Keto, AIP friendly pantry staples that I use to make food taste AMAZING!

Remember you get a 30-day FREE TRIAL, and an EXTRA 25% off your first order. This is a CASTAWAY EXCLUSIVE deal! 

 

These are the Thrive Staples you will need for Made Whole, this same list was closer to $300 when purchased via Amazon Prime!

made whole cookbook

 

MADE WHOLE SHOPPING

 

affordable healthy food

 

Keto Hamburger Soup (Dairy Free, Paleo, Whole30, Nightshade Free)

Cheesy Cauliflower and Crispy Steak Casserole (Dairy Free, Keto, Paleo, Whole30)

Marrow Butter (Dairy Free, Keto, Paleo, AIP)

Sounds fancy and expensive right? Think again!!!! If you can find a butcher in your area, soup bones, marrow bones… or sometimes even called dog bones are usually really cheap! Like $3-5/ cheap. I scored 4 pounds of marrow bones at Union Market in DC for $4/lb and this recipe was born.

Forget cow milk butter, I know it’s delish… but this stuff will take your cooking to the next level. Made with roasted herbs and garlic and a little bacon for kicks, take your roasted veggies and seared steaks to the next level, while giving you body some optimal nutrition!

dairy free keto butter

We’ve all heard how amazing gelatin and bone broth are for us. Gut healing, amazing for hair, skin, nails. A great source of protein that patches up the gut lining. Well… this is getting it from the source! This stuff is what makes bone broth so amazing. Bonus, it’s delicious!

“A University of Michigan-led study shows that the fat tissue in bone marrow is a significant source of the hormone adiponectin, which helps maintain insulin sensitivity, break down fat, and has been linked to decreased risk of cardiovascular disease, diabetes, and obesity-associated cancers.”

You can buy bones and freeze them, thaw in the fridge when you’re ready to cook. Also as your butcher to cut them the long way for you if you can.

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  • Author: Cristina
  • Prep Time: 5
  • Cook Time: 22
  • Total Time: 27 minutes

Ingredients

4 pounds marrow bones, cut in half long way

2 tablespoons avocado oil

2 teaspoons fine salt

4 sprigs rosemary

5 cloves garlic

1/4 cup bacon fat or lard

Instructions

Pre-heat oven to 400F.

Line your bones up on a sheet pan and sprinkle with salt and drizzle with oil.

Arrange the rosemary and garlic over the bones. Roast for 20 minutes until the marrow, is softened.

Remove the bones from the oven, let them cool so you may handle them.

Use a spoon to scoop you the marrow into the bowl of your blender.

Add the rosemary and garlic too.

Blend on medium speed while you add in the bacon fat or lard.

Blend until smooth. Use a spatula to transfer the smooth marrow mix to silicone trays, ice cube tray or tupper ware and set in the fridge to harden.

I like the cubes because I can pop one out when needed. Use it like you would herbed butter for cooking!

TLC Challenge: Two Weeks To Lasting Healthy Habits

Fat Burgers: the perfect, juicy keto burger (Paleo, Dairy Free, Whole30)

Sheet Pan Dinner, Turkey Burger with Crispy Kale (Keto, Whole30, Paleo)

marrow butter

Peach Pulled Pork (Whole30, Paleo, Keto)

pressure cooker pulled pork

Since moving to the mainland I have has access to some pretty great food. Not that I didn’t in Hawaii… but getting pastured proteins delivered to my house and fresh, local produce too… WIN! That’s how this peach pulled pork was born.

peach pulled pork

I had some beautiful pork loin roast from my Butcher Box (use that link and get FREE BACON, FREE SHIPPING and $10 OFF).

GRASS FED

Some amazing ripe peaches and fresh sage from my Seasonal Roots CSA… and I finally got my pressure cooker (I use this one, it’s not an Instant Pot, but it’s amazing) and the rest of my household goods.

pressure cooker pulled pork

Fruit on Keto

YES! I  still cook with small amounts of fruit on keto. Eating seasonally, locally and organic, including some “worth it” fruit into my diet, to make my cooking tasty and nutritious isn’t going to harm me. Besides, the carbs in 2 peaches, divided by the 6 portions this makes will come out to minimal carbs per serving- keeping it a very keto friendly meal.

However, I get that if you have medical reasons you keto any amount of fruit might be a no-go.

Anywho… If you like tangy, juicy flavors, herbs and easy recipes… yeah! This Peach Pulled Pork is for you!

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Peach Pulled Pork (Whole30, Paleo, Keto)

pressure cooker pulled pork

Pressure Cooker Pulled Pork made with seasonal peaches and sage! See notes from slow cooker instructions!

  • Author: Cristina Curp
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Method: pressure cooker

Ingredients

3 pound pork loin roast

2 ripe peaches

3 teaspoons fine salt

1/4 cup minced fresh sage

1/4 cup coconut vinegar

1/4 cup avocado or coconut oil

1 tablespoons coarse ground black pepper (omit for AIP)

1 teaspoon garam  masala (omit for AIP)

4 cloves garlic, minced

Instructions

Place your pork in the bowl of your pressure cooker.

Use your hands to mash up the peaches, removing the pits and rub the peach all over the meat.

Add in the remaining ingredients and massage and rub the meat all over. Then set it down with most of the peach chunks right on top.

Set to pressure cook on high for 50 minutes, let the pressure release.

Pre-heat the oven to broil. Remove the pork from the pressure cooker and shredded it with tongs on a sheet pan.

Set the pressure cooker to reduce or saute to bring the liquid (peach mix) in the pressure cooker to a boil.

Spread the shredded pork out on a sheet pan and broil for 10 minutes while the peach sauce simmers.

Remove from the pork from the oven and pour the peach sauce over it. Serve over cauli- rice or in lettuce wraps!

Notes

To make in the slow cooker add in 1 cup of broth and cook on high for 8 hours.

Keywords: peach pulled pork

 

Instant pot pulled pokr

Cuban Mojo Marinated Pork (AIP, Whole30, Paleo)

Coffee & Peach Rubbed Spare Ribs

Pressure Cooker “Cheesy” Chicken & Zoodles (Paleo, Whole30, AIP, Keto)

Breakfast Sausage Noodle Skillet (Whole30, Paleo, Keto)

This Whole30 Sausage Skillet with veggie noodles is pure comfort food. I love the sweet and spicy components here, a result of using carrots… but you can use kohlrabi noodles too. They’re a little lower in carbs and more neutral in flavor.

To save time I just bought the carrot noodles in the produce section of my Whole Food. You can also just spiralize your own veggies anytime with a very affordable and versatile appliance: the spiralizer. I use this one.

I will say, even my carrot hating husband gobbled this up. Full disclosure we are it all. Yup, the whole recipe in one sitting, just the two of us.

Great for weekend breakfast or breakfast for dinner, this egg free dish can easily be made AIP compliant using homemade AIP pork sausage (there’s a recipe in my book Made Whole). This Whole30 Sausage Skillet is all about the right sausage. Using a sweetener free, quality sausage is key!

I used the breakfast sausage from my Butcher Box which is absolutely delicious and made from pastured raised, heritage pigs! I’ve been really happy with my Butcher Box, a monthly, bi-monthly subscriptions of proteins delivered right to your door. They always have awesome offers which you can check out here. 

This would also work with my Roasted Lemon Crispy Beef if you don’t eat pork, recipe HERE.

Hope you make this, hope you love it. I know we did!

whole30 egg free breakfast

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Breakfast Sausage Noodle Skillet (Whole30, Paleo, Keto)

whole30 egg free breakfast

A delicious, crispy, tangy and sweet one skillet meal that is total comfort food while still being super healthy and hearty!

  • Author: Cristina
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-4
  • Category: whole30
  • Method: stove top
  • Cuisine: comfort

Ingredients

1 pound of ground breakfast sausage

2 tablespoons bacon fat

2 cups carrot, turnip or kohlrabi noodles

½ teaspoon salt

2 sprigs thyme

a squeeze of lemon (optional)

1 teaspoon granulated garlic

1 cup fresh arugula

Optional:

Seedy or spicy mustard

Instructions

Heat a large cast iron skillet over medium heat (for about 5 minutes).

Add the sausage by crumbling it up in to the pan. Cook, stirring often until the sausage is browned.

Add in bacon fat and veggie noodles. Stir well then let it cook undisturbed for 4 minutes.

Scrape from the bottom of the skillet and turn the noodle and pork mixture with a large spatula and cook, undisturbed, another 4 minutes.

Add in salt, thyme, lemon, garlic. Stir well, and cover. Cook another 3-4 minutes.

Open, scrape and mix.

Serve and garnish with fresh arugula and mustard!

Notes

*Macros will vary depending on what noodles and sausage you use!

*For AIP get black pepper and nightshade free sausage, for Whole30 use sweetener free sausage*

Keywords: sausage skillet

My Whole30 Costo Haul with Printable Shopping List

Whole30 Turkey Meatballs with Pesto Noodles (Dairy, Nut and Egg Free)

 

What I learned from my first Whole30

Crispy Bratwurst with Glazed Brussel Sprouts (Keto, Paleo, Whole30)

fast keto meal

This has been the week of quick and easy meals. Very unlike me, but with all the things happening all at once,  it’s been a necessity. Per usual, out of necessity, creativity is born and so was this amazing recipe. Fried up bratwurst slices served along shredded brussel sprouts sauteed until crispy yet tender then tossed with a coconut aminos glaze. Boom. Crispy Bratwurst with Glazed Brussel Sprouts. Your new favorite meal.

easy keto meal

Moving Update

As many of you know, we’re military. We move every three years. In June, after 3 years of living in Hawaii, we moved to Alexandria, VA. Huge change. The hardest part was living without my things for 2 months. One month in an empty house in Hawaii. Two weeks of hotel living. Then again, living in an empty house here in VA until finally, our things came yesterday.

Don’t get me wrong, the minimalist thing is cool. But my work things, food props, kitchen tools. My clothes… I wrote the same 5 leggings for 2 months! Also just the feeling of being displaced. I missed my couch. It’s been a rough move for all of us. Stress levels, VERY HIGH.

Paire with the book launch and the pressure of promoting it, growing this business and being there for my son and my husband during this move. You know, us moms, we hold everything together. Make sure we’re all eating well, sleeping. Going around, getting Jack involved in the new community, trying to make friends.

The small things, getting to know your new grocery store and gym. Trying to settle into a new routine. It’s all a lot of work.

easy keto recipe

I Digress…

Despite the hardships, I can’t complain. It’s all gone really well. Some setbacks. The house not being in good repair (we rented sight unseen). The huge expense of moving in general. Some broken things, some lost things. Some annoying things (like transferring car registrations). Oh, yeah, Jack also has allergies to something here. He gets a goopy eye. I’ve bought some local honey to give him, see if that helps. There I go, complaining. Ha! Okay, maybe I just needed to get it out.

But really, this place will be good for us. The lighting in my kitchen is amazing and I have a new, huge workspace. I am ready to CREATE. I want to write another book. I want to grow this platform into more than just recipes

More Of Me!

The best way I know to share more of me in a way that feels organic, that is easy for you to watch, or perhaps just listen to… YouTube Videos. I’ve been creating, short, simple, chats. Talking about varied topics. You can subscribe to my channel HERE.

There will be some food, and lot’s of non-food but still wellness related things.

Ok! Back to the Recipe!

What you need to make this Crispy Bratwurst and Glazed Brussel Sprouts:

  • QUALITY Bratwurst, I used THESE from Niman Ranch, they are nightshade free (but not Whole30).
  • Gelatin, duh, I love this stuff, you need to keep some in your house. It’s amazing to bake with like my famous chewy cookies, to add to hot coffee, to cook with, for your gut, hair, and nails! DOOO IITTT! I think VITAL PROTEINS is by far the best quality brand.
  • Coconut Aminos, it’s like the paleo soy sauce… it’s soy and gluten free and delicious!

fast keto meal

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Crispy Bratwurst with Glazed Brussel Sprouts

fast keto meal

Fast and easy healthy recipe! The perfect whole foods keto meal, made in 15 minutes!

  • Author: Cristina Curp
  • Prep Time: 3 minutes
  • Cook Time: 12 minutes
  • Total Time: 15 minutes
  • Yield: 3-4 servings
  • Category: Entree
  • Method: Easy

Ingredients

1/4 cup coconut oil, for frying

5 fully cooked, pork bratwurst

1 pound brussel sprouts

1 large sweet onion

3 tablespoons avocado oil

1/2 teaspoon fine salt

1/2 teaspoon garlic powder

3 tablespoons coconut aminos

1 tablespoon vinegar

1 teaspoon fish sauce

2 tablespoons pastured gelatin

You will need:

Two large skillets

Knife

Cutting board

Small bowl

Instructions

Heat two large skillets over medium heat.

While they come to temperature slice your bratwurst into thin slices, small dice the onion and shred the brussel sprouts (if not using pre-shredded).

Add coconut oil to one skillet and the avocado oil to another. Let the coconut oil heat for another minute or so.  In the meantime, add the diced onion to the avocado oil skillet and saute for 2 minutes then add in the brussel sprouts.

Add the bratwurst to the coconut oil and fry, stirring occasionally for 8-10 minutes. Simultaneously saute the onion and brussel sprouts until they are browned and tender. Mix in the salt and garlic powder to the brussel sprouts.

In the small bowl combine the coconut aminos, vinegar and fish sauce, then add 2 tablespoons of gelatin on top and let it bloom. (Blooming gelatin: let it rest until the liquid has become a solid gel mass).

Lower the heat on the brussel sprouts and mix in the gelled sauce mass to the veggie mix. It will melt and create a thick glaze sauce. Remove from heat.

Turn off the heat on the bratwurst skillet. Use a slotted spoon to remove the crispy bratwurst from the coconut oil. Serve together right away. Great with some mustard on top!

Notes

To make this dish AIP: use AIP compliant bratwurst

To make this dish Whole30: use Whole30 compliant bratwurst

Time Saving Tip: Buy a bag of shredded brussel sprouts instead of slicing them yourself!

Keywords: crispy bratwurst and glazed brussel sprouts

whole30 fast and easy

Mini Mahi Burgers (Whole30, Paleo, Keto)

Chicken Satay + Grilled Zucchini (Whole30, Paleo, Keto, Nut Free)

Crispy Keto Wings with Creamy Garlic Sauce (Baked, Paleo, Whole30)

Chicken Satay + Grilled Zucchini (Whole30, Paleo, Keto, Nut Free)

keto chicken satay

With Fourth of July weekend coming up I bet you’re looking for a killer BBQ recipe! How about you change up the usual burger and hot dog menu for these delicious Chicken Satay! Paire with grilled zucchini it’s the perfect spread for your summer party.

paleo chicken satay

This book is from my new cookbook Made Whole! I got my first author copy last week and I’ve been overcome with emotion on how beautiful it turned out. I can’t believe I created this massive 432 page, real food resource.

You can pre-order Made Whole HERE or come see me on book tour, and purchase the book in a store. RSVP for the book tour HERE. 

 

whole30 skewers

What is different about THIS recipe… well… for one it’s a NIGHTSHADE free satay. All the warm, yummy spices, juicy chicken and charred bits without possibly inflammatory nightshades. The chicken is also marinated in good fats like avocado and coconut oil. The lemon tahini sauce is made dairy and nut free. For an authentic satay experience that is Made Whole!

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Chicken Satay + Grilled Zucchini (Whole30, Paleo, Keto, Nut Free)

Marinated chicken, grilled summer squash, toasty and tangy sauce!

  • Author: Cristina Curp
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3
  • Method: grilling

Ingredients

For the Satay:

1 pound boneless skinless chicken thighs

1 teaspoon fine Himalayan salt

1 teaspoon ground black pepper

1 teaspoon turmeric powder

1/2 teaspoon ground toasted cumin

2 tablespoons coconut oil or lard

1 tablespoon coconut vinegar

1 tablespoon toasted sesame oil

For the Zuccini:

3 small zucchini, halved lengthwise

1 tablespoons avocado oil or olive oil

pinch of fine Himalayan salt

For the Sauce:

Juice of 2 lemons

2 tablespoons tahini (or sunflower seed butter)

1 tablespoon coconut aminos

1/2 teaspoon fish sauce

1/2 teaspoon ginger powder

Special Equipment:

Skewers

Instructions

Cut each chicken thigh lengthwise into two or three strips, then cut the strips in half to make thumb-sized chunks. Place the chicken chunks, salt, pepper, turmeric, cumin, coconut oil, vinegar and sesame oil in a large bowl. Mix well, cover and set in the refrigerator to marinate for at least an hour or up to 3 days.

If you are using bamboo or wooden skewers, soak them in water 20 minutes before grilling. Thread four of five pieces of marinated chicken onto each skewer and set aside.

Pre-heat the grill to high heat (450F).

While the grill heats, prepare the zucchini and tahini sauce: Brush the zucchini with the oil and sprinkle with the salt. Place on a tray or cutting board that’s large enough to hold everything after cooking.

Place all of the sauce ingredients in a small bowl and stir until smooth and well combined. Set aside.

When the grill has come to temperature, place the skewers on the hottest part of the grill and close the lid. Cook undisturbed for 3 minutes. Open the lid and turn the skewers over with tongs. Put the zucchini cut side down on the other side of the grill. Close the lid and lower the heat to 400F. You may have to crack the lid periodically for temperature control.  Grill for 5 to 8 minutes, until the chicken has a nice char to it and the internal temperature reaches 175F. Flip the zucchini once halfway through. Remove the skewers and zucchini from the grill and place everything on the tray or cutting board.

Drizzle the tahini sauce over everything or serve on the side for dipping.

Store leftover skewers and sauce in separate airtight containers in the fridge for up to 5 days. To reheat the chicken, quickly sear in a hot skillet for 5 minutes

Notes

Substitutions: To make this recipe AIP compliant, omit the pepper and sesame oil from the satay and use another sauce (Ginger sauce from the cookbook, or use coconut butter instead of tahini).

Nutrition

  • Serving Size: 2 skewers + 1 zucchini
  • Calories: 344
  • Fat: 19.3
  • Carbohydrates: 5
  • Fiber: 2.8
  • Protein: 34.2

Keywords: chicken satay and grilled zucchni

Chocolate Keto Mug Cake (Paleo, Dairy Free, Nut Free)

 

Naked Crispy Chicken Taco

Ginger Lime Pork Lettuce Cups (Keto, Paleo, Dairy Free)

 

keto satay

Crispy Hemp Seed Crusted Chicken Strips (Paleo, Keto, Whole30)

These Crispy Chicken Strips are the perfect summer meal! They’re crispy, they’re crunchy, easy to make a perfect crowd pleaser.

I love using hemp seeds because they have so many nutritional benefits!

 

Hemp Seeds are high fiber, protein and omega 3 and 6 fatty acids! They are actually one of the few plant-based sources of all essential fatty acids. I really like cooking with them and NO… eating hemp won’t get you high, and you won’t test positive for THC on a drug test. Hemp hearts do not contain THC and it’s not the same thing as marijuana.

hemp heart chicken strips

That being said, these crispy hemp seed chicken strips are a great fried chicken option. Nut and dairy free and beautifully golden, this recipe kid approved!

keto chicken strips

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Crispy Chicken Strips (Paleo, Keto, Whole30)

keto chicken strips

Golden, crispy, keto hemp seed chicken strips! Nut and dairy free recipe!

  • Author: Cristina

Ingredients

2 boneless skinless chicken breasts

½ cup coconut flour

1 teaspoon fine salt

½ teaspoon turmeric

1 teaspoon dried parsley

1 teaspoon garlic powder

2 large eggs, whisked

½ cup Manitoba Harvest Seeds

Coconut oil, for frying

Instructions

Heat a large cast iron skillet over medium heat.

Lay your chicken breasts flat on a cutting board. Place on hand firmly over the breast and use a sharp knife to cut into the chicken horizontally, making two thin cutlets. Repeat with the second breast.
Mix the coconut flour and seasonings on a plate.
Whisk the eggs in a medium, shallow bowl.
Pour your Manitoba Harvest seeds on to a second plate.
Add oil to the skillet so it is ½ inch in depth.
Piece by piece, dust the cutlets in the coconut flour mix, dredge in the egg then cover in Manitoba Harvest seeds. Repeat with the remaining chicken.
Add to the hot oil, without crowding the skillet. Fry the breaded cutlets for 5 minutes a side.
Remove and set on a paper lines plate.
Serve in butter lettuce leaves with your favorite aioli and avocado! Enjoy!

Keywords: crispy chicken strips

crisp chicken strips

 

Sheet Pan Taco Bowls (Whole30, AIP, Keto, Paleo)

 

Savory Superfood Waffles

 

French Onion Dip Chicken Salad (Whole30, Paleo, Keto)

 

Creamy Cauliflower Noodles with Citrus Basil Sauce (Keto, Paleo, Whole30, AIP friendly)

dairy free pesto pasta

These Creamy Cauliflower Noodles with a Citrus Basil Sauce are truly decadent tasting, yet light on your digestive system. The perfect keto pasta dish. It’s dairy-free, nutrient dense and full of flavor.

keto noodles

Simply roast cauliflower florets with avocado oil and sauce. Whiz up the creamy basil sauce. Rinse and drain your noodles. Toss and bake it all together. It’s really that easy to make. Not to mention, even better as leftovers.

basil pesto noodles

This vegan keto pasta dish is a blank slate! Add eggs to it, mix in shredded chicken or ground sausage. You can even add real cheese if you eat it. A perfect base to let your imagination go wild.

dairy free pestoModifications:

AIP or nut free: omit the cashews in the pesto, use 1 tablespoon coconut butter and 1/2 a ripe avocado

Whole30: Instead of shirataki noodles use a veggie noodle that won’t get soggy. I recommend shredded cabbage, kohlrabi noodles or carrot noodles!

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Creamy Cauliflower Noodles with Citrus Basil Sauce

dairy free pesto pasta

A creamy and decadent bowl of “pasta” without the carbs or the dairy!

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Cuisine: Italian

Ingredients

The Cauliflower:

1 large head of cauliflower, cut into small florets

2 tablespoons avocado oil

1 teaspoons sea salt

1 teaspoons granulated garlic

For the Sauce:

1 bunch fresh basil, about 3 cups (purple, Thai or regular)

3 cloves garlic

1 cup pre-soaked, and drained cashews

1 cup avocado oil (this one)

2 teaspoons fish sauce (this one)

1/2 teaspoon fine salt

1 tablespoon lemon zest

The noodles:

2 packs Miracle Noodle (this one) or your choice veggie noddles

Instructions

Pre-heat the oven to 400F.

Toss the cauliflower florets with oil, salt, and garlic. Spread out in a large casserole dish. Roast for 35 minutes or until golden.

While it roasts blend all of the sauce ingredients in the blender until smooth. Set aside.

Open your shirataki noodle packets, drain them, and place the noodles in a large bowl. Cover with fresh water and soak for 5 minutes then rinse and drain.

Once the cauliflower is golden, open the oven, remove the casserole dish, add in the noodles and all of the sauce. Use tongs to mix everything together well then spread out evenly in the casserole dish.

Put it back in the oven and bake for 15 minutes. Remove from the oven and serve!

Notes

See post for AIP and Whole30 Modifications!

Keywords: cauliflower keto pasta

keto pasta

More Low Carb Noodle Dishes:

Whole30 Turkey Meatballs with Pesto Noodles (Dairy, Nut and Egg Free)

 

Tuna Zoodle Casserole (Whole30, Paleo, Keto)

Teriyaki Meatballs Noodle Bowl (Keto, AIP, Paleo)

French Onion Dip Chicken Salad (Whole30, Paleo, Keto)

whole30 chicken salad

Not sure about you, but since we’ve gotten here to Northern Virginia, it’s been pretty cool. Especially since we’re used to the raging Hawaii summers. However, that doesn’t mean we’re not in full summer swing. Easy, cool and no-cook meals are still a go-to this time of year. Enter this French Onion Dip Chicken Salad!

It’s made using Primal Palate French Onion Seasoning mix. The quality ingredients are so simple, it blows my mind how amazing it tastes!!!! Onion, Pink Himalayan Salt, Garlic, Chives, Parsley, that’s it! I guess you could make your own… but take it from me, their mix is RIGHT ON POINT!!!

whole30 chicken salad

chicken salad

French Onion Dip Chicken Salad, Hello Summer!

By mixing the French Onion seasoning with some quality paleo mayo… in this case the new Primal Kitchen Garlic Aioli and lemon juice you have a killer dip. Don’t have PK mayo near you, make your own mayo with THIS recipe.

Can’t eat eggs? Use full fat, unsweetened coconut yogurt!

Add in shredded chicken, some shaved fennel and cucumber and folks, you have got one killer French Onion Chicken Salad. It tastes like your favorite junk food dip, but it’s also crisp, light and just so damn fresh!

keto chicken salad

whole30 chicken salad

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French Onion Chicken Salad (Whole30, Paleo, Keto)

chicken salad

Delicious, easy, fresh… FRENCH ONION CHICKEN SALAD!

  • Author: Cristina Curp
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

2 poached chicken breast (how to here)

3 tablespoons paleo mayo (or coconut yogurt)

juice of one lemon

3 tablespoons French Onion Seasoning Mix (this one)

1 cucumber, peeled and seeded

1/4 cup shaved fennel

Add ons:

Arugula

Avocado

Berries

Paleo Crackers (these)

Instructions

Poach the chicken breast, then let it cool. If you don’t know how to poach chicken you can do it two ways, stove top in a skillet with a lid and some water (link above) or throw it in your pressure cooker with some water.

Drain the chicken, then let it cool. Use your fingers or two forks to shred it, pulling it into threads and small chunks.

In a large bowl whisk together the mayo (or yogurt), lemom juice and seasoning until well combined. Take a taste, yum!

Slice your seeded and peeled cucumber into 1/4 thick half moon slices, add it to the bowl with the fennel too. Add in the shredded chicken and toss everything until well coated in the French Onion dip.

Serve with crackers, I love Jilz paleo crackers, they’re like 7g of carbs per 10 crackers. Avocado, berries and arugula go well too and make a really pretty spread!

Store in the fridge in an airtight container for up to 4 days.

Keywords: whole30 chicken salad

keto chicken salad

Other Summer Favorites

Sticky Chicken Skewers

Orange Marinated Bison Tri-Tip

Roasted Strawberry-Rhubarb Salsa Chicken (Whole30, Keto, Paleo)