Paleo Archives » Kay's Clean Eats

Shredded BBQ Chicken & Coleslaw + Quick Pickles Cucumbers

Delicious shredded BBQ Chicken and Coleslaw is a match made for each other, loaded with some much flavor and goodness. Sweet tangy bbq chicken and creamy coleslaw will have your taste buds singing. I topped it with pickled cucumbers and onion. Enjoy it in a bowl or bun!

bbq chicken & coleslaw

There is nothing better than chicken smothered in bbq sauce. I made my chicken in the instant pot which made things quick, effortless, and easy! Paired with coleslaw this is truly a combination made for each other. 

bbq chicken and coleslaw

You can serve Shredded BBQ Chicken & Coleslaw in a bowl or brioche bun, both are terrific! Personally I prefer the bowl, but the rest of my family eats theirs in a bun. A bowl is a great way to keep this recipe low carb, and in my opinion, everything tastes better in a bowl!

How to make Shredded BBQ Chicken in the Instant Pot

  • Make the BBQ chicken by combining all ingredients in your instant pot. Seal and cook at high pressure for 10 minutes. When time is up quick release, and remove the lid. Using two forks shred the chicken.    
  • Don’t have an Instant Pot, no problem! You can place all ingredients in your slow cooker. Cook chicken covered on high for 3 hours or on low for 5 hours. 

How to make Coleslaw

  • In a medium bowl add your coleslaw mix. In a small jar combine dressing ingredients and pour over your coleslaw mix. Toss to combine, let it sit 5 minutes before serving.

How to make quick pickled cucumbers and onion

  • To a bowl combine vinegar, coconut sugar, and salt. Toss in the red onion, cucumbers, and dill. Let chill in the fridge 5 minutes before serving. 

Love delicious main dishes, also try 

Yield: 6 servings

Shredded BBQ Chicken & Coleslaw + Quick Pickles Cucumbers

Shredded BBQ Chicken & Coleslaw + Quick Pickles Cucumbers

Delicious shredded BBQ Chicken and Coleslaw is a match made for each other loaded with some much flavor and goodness. Sweet tangy bbq chicken and creamy coleslaw will have your taste buds singing. I topped it with pickled cucumbers and onion. Enjoy it in a bowl or bun!

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

Shredded BBQ Chicken

  • 2 lbs chicken breast
  • 3 tbsp Italian chicken
  • pinch of salt

Quick Pickled Cucumber and Red Onion

  • 1/2 cup white vinager
  • 2 tbsp coconut sugar, can sub white sugar
  • 1 cucumber, peeled if waxed, sliced thin
  • 1/2 red onion, peeled, and thinly sliced
  • 1 tbsp fresh dill, chopped

Coleslaw

  • 2 9 ounces bags coleslaw mix
  • 1/2 cup mayo
  • 1/4 cup greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp agave
  • 1 tbsp apple cider vinager

Instructions

Shredded BBQ Chicken

    1. Make the BBQ chicken by combining all ingredients in your instant pot.
    2. Seal and cook at high pressure for 10 minutes. When time is up quick release, and remove the lid. Using two forks shred the chicken.    
    3. Don't have an Instant Pot, no problem! You can place all ingredients in your slow cooker. Cook chicken covered on high for 3 hours or on low for 5 hours. 

Quick Pickled Cucumbers and Red Onion

    1. To a bowl combine vinegar, coconut sugar, and salt. Whisk till sugar starts to dissolve. Toss in the red onion, cucumbers, and dill. Let chill in the fridge 5-10 minutes before serving. 

Coleslaw

  1. In a medium bowl add your coleslaw mix.
  2. In a small jar combine mayo, greek yogurt, lemon juice, agave, and apple cider vinegar. Pour dressing over your coleslaw mix. Toss to combine, let it sit 5 minutes before serving.

Assemble

  1. To make bowls, add shredded chicken, coleslaw. and top it with pickled veggies.
  2. To make a sandwich layer the bottom of a brioche bun with shredded chicken, coleslaw, and pickles. Place the top of the bun on your sandwich and enjoy it!

    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!!!

    Love grilling recipes, also try:

    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!

    Grilled Steak Kebabs

    Steak Kebabs are the perfect summer grilling recipe. These kebabs are made with tender marinated pieces of beef, delicious veggies, and grilled to perfection. 

    Grilled Steak Kebabs

    I love steak kebabs, they are the perfect summer food and also great for entertaining. They smell amazing on the grill and taste even better off the grill! The recipe requires you to marinate your meat, you can do this the night before and let the meat soak up all the delicious flavor. 

    The marinade is more of an Asian flavor and grills up so perfectly, the steak flavor is amazing. My kids absolutely love the kebabs but for some reason, they still find their way around the onions, haha! In my opinion, grilled onions are the best!

    How To Make Steak Kebabs

    • Make the marinade, in a mixing bowl combine coconut aminos, honey, chili garlic paste, Worcestershire sauce, lime juice, garlic, ginger, black pepper, and avocado oil. 
    • Marinate steak, in a gallon size zip lock bag or glass bowl pour marinade over steak, toss and coat all pieces. Cover bowl (or seal bag) and let rest in the fridge for 6 or more hours to tenderize the meat. 
    • Assemble kebabs, thread meat and veggies onto kebabs in desired order, try to fit 4 pieces of steak on each kebab. 
    • Grill, preheat the grill to medium-high heat and lightly brush grates with oil. Grill kebabs for 8-10 minutes or until the desired doneness of meat. Turn kebabs every 2-3 minutes for even cooking. Remove kebabs from grill and let rest 5 minutes before serving. 

    I served these steak kebabs over some white rice with avocado slices, so good!

    Need some delicious grilling recipes, also try:

    Yield: 5 servings

    Steak Kebabs

    Steak Kebabs

    Steak Kebobs are the perfect summer grilling recipe. These kebabs are made with tender marinated pieces of beef, delicious veggies, and grilled to perfection. 

    Prep Time 6 hours
    Cook Time 10 minutes
    Total Time 6 hours 10 minutes

    Ingredients

    Marinade

    • 1/2 cup coconut aminos
    • 4 tbsp honey
    • 1 tsp chili garlic paste
    • 1/2 tsp Worcestershire  sauce
    • 2 tsp crushed ginger
    • 6 garlic cloves, finely chopped
    • 1 lime, juice of
    • 1/2 tsp black pepper
    • 2 tbsp avocado oil

    Kebabs

    • 2 lbs flank steak or sirloin, look for thick cut, cut into 1/4 inch thick
    • 2 bell peppers, cut into 1/4 inch pieces
    • 1 yellow onion, diced into chucks 1/4-inch
    • 2 zucchinis, cut into this rings
    • 11 wooden kebab sticks soaked in water for 30 minutes

    Instructions

      1. Make the marinade, in a mixing bowl combine coconut aminos, honey, chili garlic paste, Worcestershire sauce, lime juice, garlic, ginger black pepper, and avocado oil. 
      2. Marinate steak, in a gallon size zip lock bag or glass bowl pour marinade over steak, toss and coat all pieces. Cover bowl (or seal bag) and let rest in the fridge for 6 or more hours to tenderize the meat. 
      3. Assemble kebabs, thread meat and veggies onto kebabs in desire order, try to fit 4 pieces of steak on each kebab. 
      4. Grill, preheat the grill to medium-high heat and lightly brush grates with oil. Grill kebabs for 8-10 minutes or until the desired doneness of meat. Turn kebabs every 2-3 minutes for even cooking. Remove kebabs from grill and let rest 5 minutes before serving. Enjoy!

    Notes

    Grill time can vary depending on the size of steak pieces and type of grill. Keep an eye while cooking, you do not want overdone steak!




    Cashew Date Bars

    Cashew Date Bars are a healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

    Need a quick healthy snack, these Cashew Date Bars are absolutely perfect. These bars are seriously so easy to make and store great in the fridge. You can have a healthy snack all week that also satisfies your sweet tooth. Before COVID lockdown I would eat one of these before my cycle class for energy! So dang delicious and easy to digest. 

    So now that we have established how easy these are to make, let’s go over the ingredients you will need to make Cashew Date bars.

    • Medjool dates ( the softer gooey ones are best)
    • cashew butter ( can sub almond or peanut butter)
    • 1/2 cup sunflower seeds
    • 1/4 cup hemp seeds
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • salt

    These are wholesome and easy ingredients. Some optional add-ins would be.

    • chocolate chips
    • dried cherries or any dried fruit

     

    Love health snacks, also try Blueberry Protein Oatmeal Cups and The Best Almond Flour Banana Muffins.

    Yield: 8 Bars

    Cashew Date Bars

    Cashew Date Bars

    Cashew Date Bars are and healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

    Prep Time 15 minutes
    Total Time 15 minutes

    Ingredients

    • 1 cup Medjool dates, pitted
    • 1/2 cup cashews
    • 1/2 cup cashew butter
    • 1/2 cup sunflower seeds
    • 1/4 cup hemp seeds
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • 1/4 tsp salt
    • 1 tbsp toasted sesame seeds  

    Instructions

    1. Lightly spray a 9 x 5-inch loaf pan with cooking spray then line it with parchment paper for easy removal.
    2. To a food processor add dates, cashew butter, cashews, sunflower seeds, cinnamon, vanilla extract, and salt.
    3. Pulse ingredients till dough-like texture forms, there will be some chunks intact.
    4. Press mixture evenly into loaf pan and sprinkle with sesame seeds.
    5. Refrigerate for 1 hr, then cut bars into squares. Store in refrigerator.

    Perfectly Baked Chicken Drumsticks with Amazing Marinade!

    These easy baked chicken drumsticks are a perfect way to make juicy tender chicken the whole family will love. Made in a simple and flavorful marinade that doubles as a sauce for the perfect meal. They are a little bit sweet and a little bit salty. 

    Baked Chicken Drumsticks are perfect for feeding the family, they are easy to work with and relatively inexpensive. I love that drumsticks pair so well any side dish, we serve them up with some rice, salad, and butter french bread. The marinade that cooks with the chicken is the perfect sauce to top on your rice or Perfect Mashed Potatoes.

    Not only is the recipe easy and delicious it’s a huge hit with the kids!

    How to marinate Perfectly Baked Chicken Drumsticks

    My marinade is simple but packs such amazing flavor. It consists of yellow mustard, honey, fresh parsley leaves, minced garlic, lemon juice, salt, and pepper. Wisk all the ingredients together in a small bowl and place the chicken in a large zip lock bag. Pour marinade over chicken and remove as much air as possible from the bag. Seal the bag and massage marinade into the chicken. 

    Let chicken marinate in the fridge, I find 2 hrs and longer is best for maximum flavor, however, if your short on time 30 minutes is okay too!

    Marinade Sauce

    This sauce taste so dang good! We pour it all over our sides, its truly perfect for rice, mashed potatoes, and veggies!!

    Recipe tips for Perfectly Baked Chicken Drumsticks

    • Baking Dish. Do not use a sheet pan it will become awfully messy, use a baking dish with high sides to keep all the juices in. You don’t want the dish too small, chicken should not be on top of each other.
    • Make Clean up Easy: Line your baking dish with foil, you don’t want to be soaking and scrubbing it for a whole day, haha! 
    • Sauce: Pour it all over your rice, mashed potatoes, and veggies, YUM!!
    • Check that temp: Always check the chicken temperature to ensure the meat is fully cooked 165 degrees F.
    • Chicken Skin: I love crisp skin, I will broil the dish for 3-5 minutes after baking to give it a nice crisp skin.

    Love baked chicken also try Rosemary Honey Chicken with Roasted Veggies, and  Balsamic Honey Sheet Pan Chicken & Veggies.

    Yield: 12-13 chicken drumstick

    Perfectly Baked Chicken Drumsticks with Amazing Marinade!

    Perfectly Baked Chicken Drumsticks with Amazing Marinade!

    These easy baked chicken drumsticks are a perfect wat to make juicy tender chicken the whole family will love. Made in a simple and flavorful marinade that doubles as a sauce for the perfect meal. They are a little bit sweet and a little bit salty. 

    Prep Time 2 hours
    Cook Time 55 minutes
    Total Time 2 hours 55 minutes

    Ingredients

    • 1/3 cup yellow mustard
    • 1/3 honey
    • 1/3 fresh parsley leaves, diced
    • 4 cloves garlic, minced
    • 1 lemon, juice of
    • 1 tsp salt
    • 1/2 tsp pepper
    • 10-12 chicken drumsticks, about 2 1/2 pounds

    Instructions

      1. Wisk together the yellow mustard, honey, fresh parsley leaves, minced garlic, lemon juice, salt, and pepper.
      2. Place the chicken in a large zip lock bag. Pour marinade over chicken and remove as much air as possible from the bag. Seal the bag and massage marinade into the chicken. 
      3. Let chicken marinate in the fridge, 30 minutes or more, I find 2 hrs + is best.
      4. Preheat the oven to 350 degrees F. Line a baking dish with high sides with foil.
      5. Layout chicken drumsticks and marinade on your prepared baking dish. You don't want the chicken fully covered in the marinade, half the chicken should be out.
      6. Place chicken in the oven and bake for 45 minutes. Take the chicken out and turn up the oven temp to 450 degrees F. Turn chicken so the bottom side that was in the sauce is now facing up.
      7. Bake the chicken for 10-15 more minutes, until sauce is bubbling and skin is slightly golden. If you like a nice crispy char on your skin broil for an additional 3-5 minutes.
      8. Remove chicken and let rest for 5 minutes. Serve the chicken and sauce with rice and veggies for a complete meal. Enjoy!

     

    Asian Steak Bites & Coleslaw Bowl

    Asian Steak Bites  & Coleslaw bowl is a delicious, light, and healthy meal that is packed with flavor! 

    There is nothing I love more than my meals served in a bowl. A good bowl always comes with grains, veggies, proteins, fats, and a good sauce, that’s typically hot sauce for me. These Asain Steak bites go great in rice bowls, and also tacos. The coleslaw complements the steak so well! 

    Serve them up with cauliflower rice for a low carb option or white rice is great too, and the kids prefer it. Sometimes I do half cauliflower rice and half white rice. Alternatively, you can serve these Asian Steak Bites as tacos, with the coleslaw on top, some avocado, and sriracha hot sauce, so delicious! Any way you serve them you are going love every bite.

    How to make Asian Steak Bites & Coleslaw Bowl

    • Start by cutting the steak into small one inch cubes. Try to do this as even as possible so they cook evenly. Set steak bites in a glass bowl or a ziplock bag. 
    • In a bowl whisk together coconut aminos, minced garlic, minced ginger, chili garlic paste, and sesame oil. Pour over the steak and toss. Let marinate for 30 minutes – 4 hours. 
    • Heat a cast-iron skillet or nonstick pan, once the skillet is hot add in your steak in a single layer. Let cook for 2-3 minutes and flip steak, cook for another minute or so. If you like a medium-well steak cook a little longer till the desired doneness. 
    • Serve with cauliflower rice or white rice, coleslaw, avocado, cilantro, sesame seeds, and sriracha for some heat! Enjoy

    Coleslaw

    The coleslaw comes together easily, toss all ingredients together, whisk your dressing and Wah-lah!! 

    Love easy and delicious main dishes also try The Best Steak Marinade, Authentic Carne AsadaEasy Hawaiian Chicken, and Teriyaki Chicken Skewers.

    Yield: 4 bowls

    Asian Steak Bites & Coleslaw Bowl

    Asian Steak Bites & Coleslaw Bowl

    Asian Steak Bites & Coleslaw bowl is a delicious, light, and healthy meal that is packed with flavor!

    Ingredients

    Asain Steak Bites

    • 1.5 pounds sirloin steak
    • 1/4 cup coconut aminos
    • 2 cloves minced garlic
    • 1 tsp minced ginger
    • 2 tsp chili garlic paste
    • 3 tsp toasted sesame oil

    Coleslaw

    • 2 cups shredded green cabbage
    • 2 cups shredded purple cabbage
    • 2 carrots, grated
    • 1/2 cup cilantro leaves 
    • 2  tsp white vinegar
    • 2 tbsp mayo, paleo or regular 
    • 2 limes, juice of
    • 1 tsp garlic powder
    • salt & peper to taste

    For Serving

    • rice or cauliflower rice
    • avocado
    • cilantro
    • sesame seeds
    • Sriracha 

    Instructions

    Asain Steak Bites

      1. Start by cutting the steak into small one inch cubes. Try to do this as even as possible so they cook evenly. Set steak bites in a glass bowl or a ziplock bag. 
      2. In a bowl whisk together coconut aminos, minced garlic, minced ginger, chili garlic paste, and sesame oil. Pour over the steak and toss. Let marinate for 30 minutes - 4 hours. 
      3. Heat a cast-iron skillet or nonstick pan, once the skillet is hot add in your steak in a single layer. Let cook for 2-3 minutes and flip steak, cook for another minute or so. If you like a medium-well steak cook a little longer till the desired doneness. 
      4. Serve with cauliflower rice or white rice, coleslaw, avocado, cilantro, sesame seeds, and sriracha for some heat! Enjoy

    Coleslaw

    1. Toss cabbage, carrots, and cilantro leaves in a mixing bowl.
    2. In a small bowl whisk together vinegar, mayo, lime juice, garlic powder, salt, and pepper. Pour over cabbage mixture and toss.

      The Best Almond Flour Banana Muffins

      This recipe for The Best Almond Flour Banana Muffins is perfectly moist, fluffy and delicious. These muffins are made in one bowl, gluten-free, refined sugar-free and kids LOVE them!

      This recipe is my favorite almond flour recipe to date! These Almond Flour Banana Muffins came out perfect, the texture was on point! We ate them with peanut butter and oh my that is my favorite combo! With all this time we have at home right now baking has been a pleasurable pastime. After all, is there anything better than the smell of fresh-baked banana bread in the house. 

      I made these muffins while my husband was putting the kids to bed, I felt like we needed a healthier snack during our Netflix time. I love the popcorn and gummies but my stomach hurts when I eat a lot of junk, its something I try to stay away from, the junk not Netflix! I added banana coins on top for aesthetic reasons but highly recommend they came out of the oven caramelized. 

      Almond Flour Banana Muffins are truly the most perfect breakfast, snack, or grab and go eat. If the kids were still in school this would definitely make it in their lunch boxes, speaking of school 1 month left till summer break. Online learning has been interesting, to say the least!

      These muffins may be my best baking work out of this pandemic, thus far! 

      Well, enough chit chat lets make some Almond flour banana muffins!

      Love baked goods also try, Banana Oat Blender Pancakes, Strawberry Pop Tarts, and Healthy Carrot & Zucchini Cake Recipe.

      Yield: 15 muffins

      The Best Almond Flour Banana Muffins

      The Best Almond Flour Banana Muffins

      The Best Almond Flour Banana Muffins are perfectly moist, fluffy and delicious. Made in one bowl these muffins are gluten-free, refined sugar-free and kids love them!

      Prep Time 5 minutes
      Cook Time 25 minutes
      Total Time 30 minutes

      Ingredients

      • 3 bananas, mashed
      • 2 eggs
      • 1 tsp vanilla extract
      • 1/4 cup coconut sugar
      • 2 tbsp coconut oil, melted
      • 3 cups almond flour
      • 1 tsp baking powder
      • 1/4 tsp baking soda 
      • 1 tsp cinnamon 
      • pinch of salt 
      • 1/2 cup chocolate chips

      Instructions

      1. Preheat the oven to 350 degrees F. Line 12 muffin tins with baking cups.
      2. In a medium bowl whisk together the mashed bananas, eggs, vanilla extract, coconut sugar, and coconut oil.
      3. Add in the almond flour, baking powder, cinnamon, baking soda, and salt. Stir till well combined and gently fold in the chocolate chips.
      4. Using a large spoon or ice cream scoop, drop mixture evenly into your lined muffin slots. It should be enough for 14-15 muffins. Bake for 25 minutes then let cool on a cooling rack.

      Authentic Carne Asada ( Easy & Delicious)

      This Authentic Carne Asada is packed with flavor. Marinated and grilled to tender perfection you will have everyone coming back for seconds!

      Being able to travel to Mexico many times, I have had my share of some pretty amazing carne asada. Honestly, there is no ‘true’ Authentic Carne Asada recipe, in fact, I have had so many variations even in Mexico! This recipe I created is tired and true, it is a FAMILY FAVORITE and will keep everyone coming back for seconds!

      Growing up in southern California we are pretty accustomed to some of the very best Mexican food on the planet! Great Mexican food is full of so many fresh ingredients, herbs, and flavorful spices.

      Since being put on a ‘stay at home’ order I feel like I’ve been cooking meals non-stop. Three meals a day means way too many dishes, I’m starting to cringe at the thought of more dishes. So this week I am trying to simplify things around here, I am making enough of Authentic Carne Asada for 3 meals. No, not the same meal we will use it for tacos, quesadillas, and nachos!

      What cut of steak to use

      I prefer flank steak however skirt steak works great. You do not want your flank steak to thick, I always cut mine down the middle for a thinner slice of meat. Don’t worry about finding a more expensive cut of meat, you will thinly slice and dice this up for your tacos, nachos, and burritos. 

      Carne Asada Marinade 

      Simple ingredients

      • lime juice
      • orange juice
      • lemon juice
      • garlic
      • cilantro
      • jalepeño, seeded
      • spices (chili powder, cumin, oregano)
      • avocado oil
      • apple cider vinegar 
      • salt and pepper  

      How to make carne asada

      Start by placing all your marinade ingredients into your food processor. Process till cilantro, jalepeño, and garlic is broken down about 1 minute. I find processing them really gives the steak so much more flavor than just whisking ingredients together. Marinate for 1-4 hours in the refrigerator.

      Once your steak has marinated go ahead and heat your grill or cast-iron skillet to medium-high heat. Grill each side for 6-8 minutes. You’ll want that nice char on the outside that offers Carne Asada so much flavor. Let the meat REST at least five minutes before slicing. If you like more rare meat adjust the time to your personal preference. 

      Thinly slice your meat against the grain and from there you can cube it up into the perfect bite-size pieces.

      Making tacos, do not forget to serve it up with some delicious Pico de Gallo and Chipotle Cashew Cream!

      Yield: 8

      Authentic Carne Asada

      Authentic Carne Asada
      Prep Time 3 minutes
      Cook Time 15 minutes
      Total Time 18 minutes

      Ingredients

      • 2 1/2 lbs flank steak
      • 1/4 cup avocado oil
      • 2 tsp apple cider vinegar
      • 5 garlic cloves
      • 1 lemon, juice of (3 tbsps)
      • 1 orange, juice of (1/4 cup)
      • 3 limes, juice of (4 tbsp)
      • 1/2 cup cilantro leaves, packed 
      • 1 jalapeño, seeded
      • 1/2 tsp oregano
      • 1 tsp cumin
      • 1 tsp chili powder 
      • salt and pepper to taste

      Instructions

      1. Place all your ingredients into a food processor. Process till cilantro, jalepeño, and garlic are broked down about 1 minute.
      2. Add steak to a glass baking tray and pour marinade on top. Make sure both sides are well coated. Cover in plastic wrap and place in the fridge to marinate for 1-4 hours.
      3. Heat your grill or cast-iron skillet to medium-high heat. Grill each side fo steak for 6-8 minutes, creating a nice char on the outside. If you prefer a more rare steak adjust time as need be.
      4. Let meat rest a minimum of 5 minutes before slicing against the grain. Enjoy!

       

       

      Paleo Cut-Out Skinny Sugar Cookies (Vegan)

      Paleo Cut-Out Skinny Sugar Cookies are the ultimate healthier Christmas cookie that is fluffy, soft and grain-free! These cookies naturally sweet and the best healthy holiday treat!

      Let me introduce you to the skinny version of sugar cookies! Paleo cut-out skinny sugar cookies are perfect to share at tea or even for Santa Clause. I have always loved soft sugar cookies. I now have a stash of guiltless ones, however, I also have some regular ones set in the fridge right now too 😜.

      My kids still aren’t all in with the paleo sugar cookies, haha! They eat them but still look at me funny when they do🤣.

      So before I made these I studied how sugar cookies are made all the best tips and tricks. However, I can not really say I found too much on the paleo vegan combo expect some hilarious Pinterest failures that had me rolling 😂!

      These paleo cut-out skinny sugar cookies are failproof! I even tested twice because you know there is always beginner’s luck!

      About a month ago I purchased the 5lb tub of coconut oil from Costco. I mean its a great deal! Coconut oil fixes all of life’s problems and it acts like butter in vegan baking too! Just like regular cookies, you will cream together your coconut oil and coconut sugar for a naturally sweet cookie base.

      Vegan baking can be intimidating and it bloody sucks when you fail, mainly because the ingredients can be so pricy. I cringe when I waste precious almond flour,💸 haha! Lucky for you these are tested and true!

       

      Icing:

      You can, of course, use your favorite icing, this paleo and vegan version is more of a gel, not the easiest to work with but fits the title!

      Coconut Oil or Vegan Butter?

      Most vegan butter is not paleo however if you are just looking to keep the cookie vegan you can use vegan butter in place of coconut oil. I have not tested this but the ratio would be 1:1. 

      Equipment:

      Electric Mixer

      Cookie Sheet

      Plastic wrap

      cookie cutters

      How do I make these paleo vegan skinny sugar cookies?

      For the Cookies:

      • Make flax egg, set aside.
      • Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
      • Add in the vanilla extract and flax eggs, and agave mix till just combined.
      • Next, add in your coconut and almond flour and mix till a sticky dough is formed.
      • Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.  
      • Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
      • Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
      • Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray on your rolling pin)
      • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
      • With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
      • Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

      For the icing:

      • Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
      • Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles. 
      • Place in freezer for 7 minutes so frosting sets.

      Can I freeze Paleo Cut-Out Skinny Sugar Cookies?

      Yes! Freeze these cookies for up to 2 months. If you choose to freeze allow time for the cookie to defrost in the fridge.

      Love paleo desserts, also try Paleo Chocolate Chip Cookie Bars.

      Yield: 30

      Paleo Cut-Out Skinny Sugar Cookies (Vegan)

      Paleo Cut-Out Skinny Sugar Cookies (Vegan)

      Paleo Cut-Out Vegan Sugar Cookies are the ultimate healthier Christmas cookie that is fluffy, soft and grain-free! They are naturally sweet and the best healthy holiday treat!

      Prep Time 10 minutes
      Cook Time 10 minutes
      Additional Time 30 minutes
      Total Time 50 minutes

      Ingredients

      • COOKIES:
      • 1/2 cup coconut sugar
      • 1/2 cup coconut oil
      • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
      • 1 tsp vanilla extract
      • 1/2 cup coconut flour
      • 1 1/2 cups almond flour
      • 2 tbsp coconut nectar (can sub agave)
      • ICING:
      • 1/3 cup melted coconut oil
      • 4 tbsp coconut nectar (can sub agave)
      • 8-10 drops of your favorite food coloring gel

      Instructions

        For the Cookies:

        Make flax egg, set aside.
        Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
        Add in the vanilla extract and flax eggs, and agave mix till just combined.
        Next, add in your coconut and almond flour and mix till a sticky dough is formed.
        Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.  
        Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
        Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
        Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray)
        Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
        With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
        Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.


        For the icing:

        Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
        Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles. 
        Place in freezer for 7 minutes so frosting sets.

      Notes

      You can sub agave but it is not paleo-friendly, it is sweeter than coconut nectar. Both agave or coconut nectar works great in this recipe!

      Nutrition Information:

      Yield:

      34

      Serving Size:

      1

      Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 3mgCarbohydrates: 7gFiber: 4gSugar: 6gProtein: 3g

      Roasted Tomato Soup

      Roasted Tomato Soup is rich and full of flavor. Made with roasted carrots, onion, garlic and tomatoes. This recipe is vegan, healthy, and delicious!

      Roasted Tomato Soup should always be warm, cozy, hearty and delicious! Roasting the veggies first makes this recipe so easy and bursting with flavor. Once your done roasting the veggies this cozy soup comes together in minutes! 

      So you’re probably wondering how does one end with 3 pounds of tomatoes? Thank you, neighbor! What a generous neighborly gift! So here’s the thing, maybe you know but homegrown organic produce just doesn’t last long, not even in the fridge it has to be eaten quick. Luckily I have 4 very hungry mouths to feed and well this recipe used up all these juicy tomatoes!!

      You can say this is a summer soup however I would say this is a bridge into Fall soup! Heck, I could have Roasted Tomato Soup weekly, in particular on cold fall nights! Ever dunked a grilled cheese inside your soup, life-changing, is this just an American thing?! Often I run out of grilled cheese before my soup is done so I came up with these mini grilled cheese to put in the soup!! Basically just cut my grilled cheese into tiny squares, crouton size… OH MY YUM! I will never eat this soup another way!

      HOW TO MAKE ROASTED TOMATO SOUP 

      • First start by arranging your tomatoes, carrots, onion, and garlic on your baking sheet. Drizzle with olive oil, and spices and bake at 375 degrees F for 45 minutes. 
      • Once they are roasted, place veggies in a soup pot and add in 1 can of unsweetened coconut milk. Using an Immersion blender, blend until soup is smooth. Or using small batches blend in a blender till smooth. Season with salt and pepper if needed.
      •  Serve in bowls, top with mini grilled cheese, parmesan, or toast!! Enjoy!

      What kind of tomatoes should I use?

      • Vine ripe or Roma works best! Be sure to half them before roasting. No need to remove skins. 

      What do I serve with tomato soup?

      • Breadsticks go great! Typically grilled cheeses are served with a bowl of Roasted Tomato Soup however a Cesar salad and garlic bread go great with it!

      Freezer Friendly?

      • YES! I store mine in a freezer friendly zip lock bag! It will keep for a month.

       

      Love easy recipes like this, also try Egg Roll in a Bowl,  Roasted Vegetable Quinoa Bowls, or Hatch Green Chile Macaroni and Cheese. 

      Yield: 10

      Roasted Tomato Soup

      Roasted Tomato Soup

      The Perfect Bowl of Tomato Soup! Cozy, hearty, and full of flavor! Low calorie and only 2 Smart Points! Serve with grilled cheese and you have yourself the best healthy comforting meal!

      Prep Time 5 minutes
      Cook Time 45 minutes
      Total Time 50 minutes

      Ingredients

      • 3 lbs vine ripe tomatoes
      • 6 carrots
      • 1 head of garlic
      • 2 tbsp dried basil
      • 1 13 oz can unsweetened coconut milk
      • 3 tbsp olive oil
      • salt and pepper
      • Fresh Basil for Garnishing

      Instructions

      Preheat oven to 375 degrees F.

      Line your baking sheet with parchment paper.

      In a large mixing bowl combine your halved tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and dried basil. Toss and coat.

      Spread out veggies on your prepared baking sheet.

      Roast for 35 minutes.

      Once roasted, remove the veggies and place them into a soup pot.

      Add in your canned coconut milk.

      Blend with an immersion blender till smooth OR in small batches blend in your blender till smooth.

      Ladle soup into bowls and serve with fresh basil(optional).

      Notes

      Optional Serving Suggestions

      - grilled cheese

      -Cesar salad

      - breadsticks

      -garlic bread

      Nutrition Information:

      Yield:

      10 | 2 Freestyle Points|

      Serving Size:

      1

      Amount Per Serving: Calories: 157Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 55mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 2g