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Gas Grilled Pork Ribs + Paleo Rub

 Grilled pork ribs + Paleo rub are perfect to add to your summer grilling rotation. The rub is so delicious you may not even want BBQ sauce!

This marked the first year I did not have a fourth of July bash! COVID-19 has other plans for us, so since firework shows were canceled and we are still in the social distance phase of things I just had a few of my siblings over. I fired up the BBQ for some Grilled Pork Ribs + Paleo Rub and boy was it delicious!

 

How to make Grilled Pork Ribs + Paleo Rub

Let’s get into this delicious recipe. BBQ pork ribs seem intimidating, but rest assured you can do it! I used to think I needed a smoker to make gas grilled ribs, but you totally do not! Although if you have one they are great! So yes all you need is a gas grill to make great ribs! 

Grilled Pork Ribs + Paleo Rub

What you will need 

  • pork ribs
  • dry rub
  • large disposable aluminum tray
  • oil
  • aluminum foil 

Step by Step Directions for Grilled Pork Ribs + Paleo Rub

Remove pork ribs from the packaging and pat dry with paper towels. Spray the aluminum tray with nonstick spray or rub with oil. Remove silver skin from the backside of the ribs. This will help the rub get into the meat easier. Leaving it on also makes the ribs tougher to bite once cooked.

Place ribs in the aluminum tray. Sprinkle some of the rub on the back of the pork ribs. Rub and press it in to really get the meat to absorb the flavor. The rack I was working with was rather big so I cut in half to fit inside the aluminum tray. Flip the ribs over and season the other side. Put as much of the seasonings as will stick to the ribs, don’t worry about the stuff that falls off. Cover the tray with aluminum foil.

Grilled Pork Ribs + Paleo Rub

Let’s get grilling, we are going to grill these ribs low and slow. Make sure your propane tank has enough! Start by preheating your grill to 300 F degrees. You want to maintain this heat. I do this by keeping my middle burner off, and the other 2 on low. Place the tray of ribs on the grill and cook for about an hour, maintaining 300 f degrees. Cooking the ribs low and slow will bring the meat temperature to about 185 degrees F after the hour, that’s what it should be. 

Carefully remove ribs from the tray and place them on the grill for a nice char, about 3-5 minutes. You can base your ribs with BBQ sauce if you desire. Take ribs off the grill and let them rest 5 mins before serving. To serve ribs carefully cut the ribs using a sharp knife between the bones and serve, enjoy!

Soooo Goood!!!

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Yield: 5

Gas Grilled Pork Ribs + Paleo Rub

Gas Grilled Pork Ribs + Paleo Rub

Grilled pork ribs are perfect to add to your summer grilling rotation. Rubbed in a paleo rub that is so delicious you may not even want BBQ sauce!

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • Paleo Rub
  • 1/4 cup coconut sugar
  • 1 tbsp smoked paprika 
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tsp onion salt
  • 1 tsp chili powder 
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper

Ribs

  • 2 racks of pork ribs
  • paleo spice rub, or you can use your favorite rub
  • nonstick spray
  • 1 large aluminum tray or 2 smaller ones
  • aluminum foil
  • BBQ sauce, if desired

Instructions

    1. Remove pork ribs from the packaging and pat dry with paper towels. Spray the aluminum tray with nonstick spray or rub with oil. Remove silver skin from the backside of ten ribs. This will help the rub get into the meat easier. Leaving it on also makes the ribs tougher to bite once cooked. Place ribs in the aluminum tray.
    2. Sprinkle some of the rub on the back of the pork ribs. Rub and press it in to really get the meat to absorb the flavor. The rack I was working with was rather big so I cut in half to fit inside the aluminum tray. Flip the ribs over and season the other side. Put as much of the seasonings as will stick to the ribs, don't worry about the stuff that falls off. Cover the tray with aluminum foil.
    3. Let's get grilling, we are going to grill these ribs low and slow. Make sure your propane tank has enough! Start by preheating your grill to 300 F degrees. You want to maintain this heat. I do this by keeping my middle burner off, and the other 2 on low. Place the tray of ribs on the grill and cook for about an hour, maintaining 300 f degrees. Cooking the ribs low and slow will bring the meat temperature to about 185 degrees F after the hour, that's what it should be. 
    4. Carefully remove ribs from the tray and place them on the grill for a nice char, about 3-5 minutes. You can base your ribs with BBQ sauce if you desire. Take ribs off the grill and let them rest 5 mins before serving. To serve ribs carefully cut the ribs using a sharp knife between the bones and serve, enjoy!

Chicken and Mushroom Skillet

Chicken and mushroom skillet is so flavorful and tender. You can serve it during the week or its fancy enough for date night. 

This is a dish that you would find on a restaurant menu. Made in one pan and truly delicious. This Chicken and Mushroom Skillet is not a quickie however its worth the time and its honestly so delicious! We served it with Instant Pot Garlic Mashed Potatoes and it was a match made in heaven!

chicken and mushroom skillet

How to make Chicken and Mushroom Skillet

The favors for the chicken and mushroom skillet build off one another. It starts with browning the chicken. I did this in a cast-iron skillet and it works perfectly every time. All the bits and pieces get kept in the pan. Next sautè mushrooms and onions then add in your garlic. Once the garlic is fragrant and mushrooms are browned and onions are caramelized then its time to add in the wine. Once you add in the white wine the bottom of the pan will deglaze with all those flavorful bits and pieces. Finish off the dish by adding fresh thyme, chicken broth, and cream, dairy or non-dairy will work. 


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Yield: 6 servings

Chicken and Mushroom Skillet

Chicken and Mushroom Skillet

Chicken and mushroom skillet is so flavorful and tender. You can serve it during the week or its fancy enough for date night. 

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 3 chicken breasts, cut diagonally into cutlets 
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 2 tbsp avocado oil
  • 4 tbsp butter, divided
  • 8 ounces baby Bella mushrooms, sliced
  • 1/2 white onion, sliced
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3 springs fresh thyme
  • 3/4 cup chicken broth
  • 1/3 cup of cream, dairy or non-dairy 
  • 2 tsp of cornstarch dissolved in 2 tsp water

Instructions

  1. Pat chicken breast dry with paper towels. Cut breast diagonally and set aside.
  2. In a shallow bowl combine flour, salt, pepper, garlic powder, and oregano. Dredge the chicken cutlets in flour mixture, coating both sides. Place dredged cutlets on a plate.
  3. Heat a large skillet over medium-high heat. Add 2 tbsp of butter and 1 tbsp of oil and heat till butter melts. Add dredged chicken to the skillet and cook till golden brown, about 4-5 minutes. Flip chicken and cook another 3-5 minutes. Place chicken on a clean plate and set aside. Repeat this till all chicken is browned.
  4. Add the remaining 2 tbsp of butter to the skillet, and heat till melted. Add in mushrooms and onion, sautè till mushrooms are nice and brown. Add in minced garlic and satuè till garlic is fragrant, about 30 seconds.
  5. Add in wine to the skillet and deglaze the bottom of the pan. Add in the chicken broth, thyme sprigs, and cream. Bring it to a simmer.
  6. Add in cornstarch mixture to the skillet and put the chicken back in. Heat and bring back to a simmer till sauce is thicked and chicken is warmed through, about 5-7 minutes. Remove thyme springs and season with salt and pepper if desired.
  7. Serve hot, enjoy!

Notes

I used a dairy-free creamer, nut pods, however, regular cream works great in this recipe too.

Hawaiian Pizza

Made with my Easy Beginner Pizza Dough and the classic Hawaiian Pizza toppings, ham, pineapple. red onion, and bacon crumbles. This recipe combines sweet, savory, and cheesy flavor in every bite! 

Pineapple on pizza may be one of my favorite toppings, I feel like people either love it or hate it! Homemade pizza is where it’s at, of course, you can order it but truly nothing compares to homemade pizza! The best part is you can top it as you please. 

How to make Hawaiian Pizza

 To make Hawaiian pizza start with some Homemade Pizza Dough. The recipe for my pizza dough makes 2 12-inch crusts, you can make 2 pizzas or freeze the other half for another time!

Next, gather your toppings:

  • pizza sauce
  • canned or fresh pineapple chunks
  • ham or Canadian bacon, I prefer Canadian bacon
  • sliced red union 
  • bacon crumbles

Yield: 1 pizza

Hawaiian Pizza

Hawaiian Pizza

Made with my Easy Beginner Pizza Dough and the classic Hawaiian Pizza toppings, ham, pineapple. red onion, and bacon crumbles. This recipe combines sweet, savory, and cheesy flavor in every bite! 

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

  • 1/2 beginners pizza dough recipe, or 1  store bought pizza dough 
  • 1/2 cup pizza sauce
  • 1 1/2- 2 cups shredded mozzarella cheese
  • 6 oz Canadian bacon
  • 3 strips bacon, cooked and crumbled
  • 1/2 cup pineapple chunks
  • 1/4 cup red onion, sliced thinly

Instructions

  1. Prepare your Easy Pizza dough.
  2. Once the crust is rolled out onto you 12-inch cast-iron skittle or pizza pan lightly oil edges of the crust.
  3. Top dough evenly with pizza sauce, cheese, Canadian bacon, pineapple, onion, and bacon crumbles.
  4. Bake pizza for 13-15 minutes, serve hot, enjoy!

Easy Beginner Pizza Dough {made in food processor}

It’s time to skip the pizza delivery and make this easy beginner pizza dough. The crust is soft with crisp edges and bakes up so perfectly. 

Bread making, in general, can be a little daunting, I still have sourdough on my to-do list, and well it has been there for months! Baby steps, after making this pizza dough over and over its time to share with you. This beginner pizza dough is so easy and lives up to its name. You will not need a stand mixer, just your food processor. If you do not have either you can do this with your hand or a wooden spoon. 

You can always buy store-bought, its easy, however, nothing compares to the taste or texture you will get with homemade pizza crust. 

How to Make Easy Beginner Pizza Dough 

Pizza dough needs time to rise and this can take anywhere from 25 – 45 minutes. It will rise faster in a warmer climate. To make the dough you will need a food processor, flour, olive oil, salt, cane sugar, warm water, and instant yeast. 

  • Start by adding flour, oil, and salt to a food processor, then process for 30-45 seconds till combined. 
  • In a small bowl combine your cane sugar and 1 cup warm water, stir till sugar dissolves. 
  • Sprinkle in your yeast and let sit till the top looks foamy about 5-7 minutes. 
  • Turn your food processor back on, with the motor running feed your yeast mixture through the feeding tube. Continue to process until dough ball forms, could take up to 1 minute. 
  • If you don’t have a food processor use a large mixing bowl and mix the dough by hand with a wooden spoon.
  • Flour a clean surface and knead your dough until smooth and elastic, the dough will be very sticky when removing it from the food processor. 
  • Oil a large bowl and add in your dough, cover with plastic wrap and set aside in a warm place. This will take about 45 minutes to rise and double in size. 
  • When the dough is ready punch it down to release the air bubbles.
  • Roll dough out on a clean floured surface, then into a ball.  For a thicker crust pizza divide into 2 parts, for a thinner crust divide into 3 even parts. Only making 1 pizza, freeze the other dough. 
  • Preheat the oven to 425 degrees F.
  • Working on a floured surface roll dough out with a rolling pin or your hands into a disc. Transfer it to a lightly oiled 12-inch cast-iron skillet or a 12-inch pizza pan. Stretch and flatten out the disk to fit your 12-inch circle. Create a rim on the edges by gently lifting them up and folding over to create a lip.
  • With a fork lightly poke holes around the dough. 
  • Spread the pizza sauce leaving a 1/4-inch border along the edges. 
  • Arrange toppings of choice.
  • Bake for 13- 15 minutes, until golden and crispy. Enjoy!

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Yield: 2 pizzas

Easy Beginner Pizza Dough {made in food processor}

Easy Beginner Pizza Dough {made in food processor}

It's time to skip the pizza delivery and make this easy beginner pizza dough. The crust is soft with crisp edges and bakes up so perfectly. 

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

Pizza Dough

  • 2 1/4 cup flour
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 tbsp cane sugar
  • 2 tsp instant yeast
  • 1 cup lukewarm water

Instructions

    1. Start by adding flour, oil, and salt to a food processor, then process for 30-45 seconds till combined. 
    2. In a small bowl combine your cane sugar and 1 cup warm water, stir till sugar dissolves. Sprinkle in your yeast and let sit till the top looks foamy about 5-7 minutes. 
    3. Turn your food processor back on, with the motor running feed your yeast mixture through the feeding tube. Continue to process until dough ball forms, could take up to 1 minute. If you don't have a food processor use a large mixing bowl and mix the dough by hand with a wooden spoon.
    4. Flour a clean surface and knead your dough until smooth and elastic, the dough will be very sticky when removing it from the food processor. 
      Oil a large bowl and add in your dough, cover with plastic wrap and set aside in a warm place. This will take about 45 minutes to rise and double in size. 
    5. When the dough is ready punch it down to release the air bubbles.
    6. Roll dough out on a clean floured surface, then into a ball.  For a thicker crust pizza divide into 2 parts, for a thinner crust divide into 3 even parts. Only making 1 pizza, freeze the other dough. 
    7. Preheat the oven to 425 degrees F.
    8. Working on a floured surface roll dough out with a rolling pin or your hands into a disc. Transfer it to a lightly oiled 12-inch cast-iron skillet or a 12-inch pizza pan. Stretch and flatten out the disk to fit your 12-inch circle. Create a rim on the edges by gently lifting them up and folding over to create a lip.
    9. With a fork lightly poke holes around the dough. 
      Spread the pizza sauce leaving a 1/4-inch border along the edges. 
    10. Arrange toppings of choice.
    11. Bake for 13- 15 minutes, or until golden and crispy. Enjoy!

Notes

Sprinkling Cormeal on a pizza pan is a great way to ensure the crust gets crispy on the edges. However if you use a cast iron the edges come out crispy without cornmeal.

Taco Spiced Cauliflower & Potatoes + Sauce

Sheet Pan Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, in tacos or a burrito bowl, this plant-based recipe is a filling and hearty addition to any meal!

Last week we had a vegan week, it was sporadic and random decision but a very fun challenge in the kitchen! We do eat a lot of plant-based meals as we used to be vegans and this girl loves her veggies. However if I can preach one thing to you its balance, it looks different for everyone and I truly believe it has changed my life for the better! Sheet Pan Taco Spiced Cauliflower & Potatoes is one of those easy dishes you just throw together and it pretty much goes with anything!

Sheet Pan Taco Spiced Cauliflower & Potatoes

I think a lot of the times when trying to eat more plant-based there is a lot of imitation meat substitutes purchased. And I am just going to shoot straight … they can taste pretty dang bad. Not to mention all the chemicals, the bottom line is the majority of them are made with many other additives not including plants. I always prefer real food, like cauliflower and potatoes.

How to Make Sheet Pan Taco Spiced Cauliflower & Potatoes 

This recipe requires very little prep and no actual active cooking time! 

  • Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make the same size for even cooking. 
  • Wash, peel, and dice potatoes into bite-size pieces.
  • In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies.

For the Creamy Cashew Cilantro Sauce

I use this sauce on a lot of different foods, over my delicious burrito bowls or my morning eggs.

  • In a blender add soaked cashews, jalapeño, cilantro leaves, cumin, chili, salt, lime juice, lemon, garlic, and water. Blend till smooth, store in the refrigerator. 

Serving Ideas

Taco Spiced Cauliflower & Potatoes go great in tacos with your favorite toppings, burrito bowls, on top of a salad, or as a side dish. We love ours with Instant Pot Pinto BeansPico de Gallo, white rice, avocado, and a hearty drizzle of either creamy cashew cilantro sauce or Chipotle Cashew Cream, yum!! I’m hungry now, haha!

 

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Yield: 5 servings

Sheet Pan Taco Spiced Cauliflower & Potatoes

Sheet Pan Taco Spiced Cauliflower & Potatoes

Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, into tacos or a burrito bowl, this recipe is a filling and hearty addition to any meal!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Sheet Pan Taco Spiced Cauliflower & Potatoes

  • 5 cups cauliflower florets, cut into bite-size pieces, 1 small head cauliflower
  • 4 cups russet potatoes, peeled and diced into bite-size pieces
  • 3 tbsp avocado oil
  • 1 1/2 tbsp taco seasoning
  • 1/2 tsp salt

For the Cashew Cilantro Cream

  • 1 cup cashews, soaked overnight and rinsed
  • 1 tsp jalapeño, a small thumb 
  • 1/2 cup cilantro leaves
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt, or more is desired
  • 1 lime, juice of
  • 1/2 tbsp lemon juice
  • 1 garlic clove
  • 1/2 cup of water, or more as needed

Instructions

Sheet Pan Taco Spiced Cauliflower & Potatoes

    1. Preheat your oven to 400 degrees F.
    2. Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make them even sizes for even cooking. 
    3. Wash peel and dice potatoes into bite-size pieces.
    4. In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet.
    5. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies. Enjoy!

    Cashew Cilantro Cream

    1. Add all ingredients to your blend and blend on high till smooth. Taste adjust salt if needed. Store in the refrigerator in an airtight container.

Easy Tri Tip in the Oven

Tri Tip in the oven is so easy and delicious. This recipe is a total crowd-pleaser, great for family dinners and entertaining.

Recently I was out to lunch with a friend, I ordered a salad with a side of tri-tip and was completely blown away by it! It was so flavorful and soft to bite I was so impressed! I quickly pulled out my phone and wrote in my grocery list tri-tip, ha! 

The giant cut of meat can be intimidating, this is actually a really easy piece of meat to make! To my surprise, it was a little too easy, haha! After a 20 minute conversation with the store butcher, I felt really confident about cooking it. Typically this cut is cooked on the grill but also the oven! Cooking it on the oven is ahhhhmazing!

Get yourself a good rub or make your own, that’s what I did! You can get that crisp gorgeous exterior by starting it on the stovetop and finishing it in the oven. I HIGHLY recommend doing the entire thing in your cast iron skillet. 

How to cook a Tri Tip in the Oven

This recipe is simple, start by making your spice rub. I used fresh parsley but dried parley would work great too.

Rub the mixture all over your meat front and back. Place your meat in a large ziplock bag and drizzle with avocado oil. Let meat marinate in the fridge overnight or at least 4 hours. 

Remove the meat from the fridge 30 minutes before cooking, you want to start the meat at room temperature. 

  • Preheat oven to 400 degrees Fahrenheit.
  • Heat a large 12-inch cast-iron skillet on medium-high heat. Drizzle 2 tbsp of avocado oil in the pan, once the oil shimmers place tri tip in the pan fat side down.
  • Sear the roast for 3-4 minutes until nice and chared. Flip and sear the other side. 
  • Put roast in the oven and bake for 30 minutes. OR about 10-12 minutes per pound, depending on you like your meat cooked. More rare meat will read 130-135 degrees and medium rare is 135-145 degrees F. You can cook it past this point if you like well-done meat. Use a meat thermometer inserted in the center of the roast to check the temperature. 
  • Remove from oven and cover with foil, let rest at least 10 minutes before slicing. 
  • Slice against the grain, and serve hot, enjoy! 

Cutting a Tri Tip

This can be a little tricky considering the grain will run in different directions in this cut. Always try to cut against the grain however you can still cut the meat all the way across in the same direction.

Also, try:

Yield: 6-8 servings

Easy Tri Tip in the Oven

Easy Tri Tip in the Oven

Tri-Tip in the oven is so easy and delicious. This recipe is a total crowd-pleaser, great for family dinners and entertaining.

Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 40 minutes

Ingredients

  • 1 1/2 - 2 pound Tri Tip roast 
  • 2 tsp onion salt
  • 2 tsp garlic powder
  • 2 tsp Lawary's seasoned salt, any seasoned salt will work
  • 1/2 tsp cracked black pepper
  • 2 tsp coconut sugar, can sub brown sugar
  • 1 tsp salt
  • 2 tbsp fresh parsley leaves, finely diced, can sub dry parsley
  • 1/4 cup avocado oil

Instructions

    1. Start by making your spice rub. Combine onion salt, garlic powder, Lawry's seasoning, black pepper, coconut sugar, salt, parsley. Rub the mixture all over your meat front and back.
    2. Place your meat in a large ziplock bag and drizzle with avocado oil. Let meat marinate in the fridge overnight or at least 4 hours. 
    3. Remove the meat from the fridge 30 minutes before cooking, you want to start the meat at room temperature. 
    4. Preheat oven to 400 degrees Fahrenheit.
      Heat a large 12-inch cast-iron skillet on medium-high heat. Drizzle 2 tbsp of avocado oil in the pan, once the oil shimmers place tri tip in the pan fat side down.
    5. Sear the roast for 3-4 minutes until nice and chared. Flip and sear the other side. 
      Put roast in the oven and bake for 30 minutes. OR about 10-12 minutes per pound, depending on you like your meat cooked. More rare meat will read 130-135 degrees and medium rare is 135-145 degrees F. You can cook it past this point if you like well-done meat. Use a meat thermometer inserted in the center of the roast to check the temperature. 
    6. Remove from oven and cover with foil, let meat rest at least 10 minutes before slicing. 
    7. Slice against the grain, and serve hot, enjoy!
Easy Tri Tip in the Oven

Fresco Chicken Tacos

Fresco Chicken Tacos are light, filling, and delicious! Chicken is marinated in a citrus blend, grilled, and served in a warm corn tortilla with a scoop of pico de gallo.

What’s my favorite food in the entire world… TACOS! I mean savory over sweet always for me. These Fresco Tacos are so easy to make, you could grill the chicken or cook it in a cast-iron skillet. If you haven’t yet I highly recommend you get a cast iron grill pan, pretty much gives the bbq taste from your stovetop! I use mine all the time!

So when it comes to tacos there is no wrong way to eat them. Fresco tacos are lighter than most tacos and topped with Pico de Gallo. If your looking to save time you can always purchase a premade pico de gallo, I’ve seen it in just about every grocery store. For the chicken I used thighs, however, the breast will work great too! You could always add more toppings like cheese, lettuce, and avocado if you fancy!

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Yield: 6 servings

Fresco Chicken Tacos

Fresco Chicken Tacos

Fresco Chicken Tacos are light, filling, and delicious! Chicken is marinated in a citrus blend, grilled, and served in a warm corn tortilla with a scoop of pico de gallo.

Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes

Ingredients

For the Chicken and Marinade

  • 2 pounds chicken thighs, boneless and skinless
  • 4 tbsp orange juice
  • 1 lime, juice of
  • 1 tbsp lemon juice
  • 5 garlic cloves, minced
  • 2 tbsp avocado oil
  • 1 tsp oregano
  • 1 tsp onion salt
  • 1 tsp chili powder
  • salt to taste (I used about a 1/2 tsp)

For the Tacos

  • 12 corn tortillas
  • pico de gallo
  • limes, for serving
  • shredded cheese, for serving
  • avocado, for serving

Instructions

  1. In a large ziplock bag or glass bowl combine marinade ingredients. Place the chicken in the marinade, seal or cover and let marinate in the fridge for 2+ hours.
  2. Brush your grill with oil and preheat it to medium-high heat.
  3. Place chicken on the grill and let cook 6-8 minutes per side, or until done, discard the marinade.
  4. Let chicken rest 5 minutes. Chop chicken into bite-size pieces.
  5. Serve in warm corn tortillas with pico de gallo and desired toppings. Enjoy!

Chicken tacos

Apple Pie Smoothie

This Apple Pie Smoothie is beyond delicious, it’s sweet and full of apple pie spice flavor! Made with wholesome ingredients this smoothie is so sweet and perfectly creamy. 

I am in a pie craze phase in the middle of summer, haha, blaming it on my pregnancy! What baby wants baby gets! As much as I would love to bake a pie, all the sugar just is not the best for you! Not to mention the oven just heats the house and its already 90 degrees out! So the next best way to enjoy pie in the middle of summer, hello APPLE PIE SMOOTHIE!!

This completely blew my tastebuds away and satisfied my pie craving. I used greek yogurt for some extra protein however to keep this smoothie vegan you could add in your favorite plain plant-based yogurt. Personally I love smoothies that are just so cold and thick, so for this apple pie smoothie, I went ahead and stuck my apples and bananas in the freezer the night before. You could use them fresh the smoothie just won’t be as thick. Frozen or fresh fruit, whatever you prefer the flavor is downright DELICIOUS!!

Need more delicious smoothie ideas, also try:

Yield: 2 servings

Apple Pie Smoothie

Apple Pie Smoothie
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 frozen apples
  • 2 frozen bananas
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tsp molasses
  • 3 Medjool dates pitted
  • 1/4 cup greek yogurt
  • 1/2 cup ice 
  • 1/2 cup milk of choice
  • coconut whipped cream for serving, optional
  • cinnamon for serving, optional

Instructions

  1. Place all ingredients in a blender, blend till smooth. Serve with coconut whipped cream and a sprinkle of cinnamon, enjoy!

Easy Sweet and Spicy Rice Noodles

Easy Sweet and Spicy Rice Noodles are a quick stir fry that will be ready in 20 minutes! Serve it for lunch or dinner! This is a super easy, gluten-free, and vegan dish. 

Nothing I love more than noodles!! Especially Asian noodles, I can never turn them down! These Easy Sweet and Spicy Rice Noodles are made with lighter ingredients and also refined sugar-free. I kept this recipe simple however you could easily add in more veggies and your favorite protein to beef it up. 

As a family we have been having a vegan week, we do this occasionally, but this time my husband asked for it. After being a devout vegan for over 3 years I do have some pretty delicious vegan recipes up my sleeve.

We ate these noodles with some crispy tofu and white rice, it was such a delicious and easy meal!

Love quick and delicious meals also try:

Yield: 6

Easy Sweet and Spicy Rice Noodles

Easy Sweet and Spicy Rice Noodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 16 ounces wide rice noodles
  • 1 tbsp avocado oil
  • 2 shallots, thinly sliced
  • 2 tbsp sesame oil
  • 2 cups brocoli floretts
  • 5 garlic cloves, minced
  • 2 green onion springs, diced
  • 3 tbsp coconut sugar
  • 2/3 cup coconut aminos
  • 2 tbsp tamari (or sub soy sauce)
  • 1 tbsp chili garlic sauce
  • 1 tbsp chili garlic sauce
  • 1 lime, juice of
  • salt and pepper to taste

Instructions

  1. Cook wide rice noodles according to package instructions.
  2. In a large skillet over medium heat add avocado oil and shallots, cook for 5 minutes seasoning with salt and pepper till shallots are golden and crispy. Transfer shallots to a paper towel-lined plate then set aside.
  3. Add sesame oil to the skillet, garlic, broccoli, and green onions. Sautee for 2 minutes on medium heat. Add in coconut sugar, coconut aminos, tamari, chili garlic, and lime juice. Simmer for 1-2 minutes, until coconut sugar is dissolved.
  4. Add in cooked noodles and toss to coat noodles. Taste and season with salt and pepper if desired.
  5. Serve hot and garnish green onions, enjoy!

Classic Cesar Salad

Classic Cesar Salad is full of crisp chopped romaine, crunchy croutons, parmesan, and tossed in a creamy caesar dressing. 

I love Cesar salad! Supposedly Cesar salad originated in Tijuana sometime in the 1920s, now I am sure there is some speculation with that, so don’t quote me, ha! So let’s talk Cesar salad! As a child, I refused to eat Cesar because of the fishy taste. Little did I know that it would taste different everywhere you go. It seems like some go heavy on the anchovies and some don’t. Anchovies are a hard pass for me!

My version of classic Cesar salad has NO ANCHOVIES, I just can’t guys! I know it a personal taste preference but these taste buds just don’t like the mix of anchovies and Cesar! However, Cesar dressing is still so dang delicious and creamy without those little fishies. 

Cesar Dressing

Cesar dressing is garlicky, creamy, and cheesy from the freshly grated parmesan. Currently, because of pregnancy, I am not using raw eggs, so I used a mix of mayo and sour cream which came out so good! The dressing is so creamy but not too thick, honestly,  it’s just perfect!

Love delicious salads, also try:

Yield: 5 servings

Classic Cesar Salad

Classic Cesar Salad

Classic Cesar Salad is full of crisp chopped romaine, crunchy croutons, parmesan, and tossed in a creamy caesar dressing. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Cesar Dressing

  • 1/4 cup mayo, I used avocado mayo
  • 1/4 cup sour cream
  • 1 tsp red wine vinegar
  • 1/2 tsp Worcestershire sauce 
  • 1/2 tsp caper juice
  • 1 small garlic clove
  • 4 tsp shredded parmesan
  • 1 tsp lemon juice
  • salt and pepper to taste, I used 1/4 tsp salt, 1/2 tsp black pepper

Cesar Salad

  • 2 romaine hearts, about 7 cups chopped romaine
  • 1/3 cup shredded parmesan, or more if desired
  • 1/2 cup croutons, or more if desired

Instructions

For the dressing

  1. Place all ingredients in a small blender and blend till smooth, or place all ingredients in a small mason jar with a lid and shake till combined.

For the Cesar Salad

  1. Chop romaine lettuce into bite-sized pieces and place in a large serving bowl. Top with grated parmesan and croutons. Drizzle dressing over salad and toss. Taste and season with more salt and pepper if desired. Serve immediately. Enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 276Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 17mgSodium: 457mgCarbohydrates: 19gFiber: 6gSugar: 9gProtein: 6g