Most of my recipes are healthy and diet friendly: paleo, Whole30, gluten free, dairy free and refined sugar free. The better I eat, the better I feel, and eating a clean diet is what works best for me and my family. I cook seasonally, using ingredients that are in season and organic.
Sear the chicken thighs skin side DOWN for 3-4 minutes, until crispy and golden. Flip, and transfer to the oven to finish cooking until the thighs have an internal temperature of 165ºF, about 10-15 minutes.
Whole30 Cajun Seasoning Recipe – a flavorful and mildly spicy keto + paleo blackened seasoning mix. Made with spices you already have in your spice cabinet! Gluten free, grain free, dairy free, sugar free, clean eating, real food.
Now that I’m on an organic spices kick, I can’t stop making my own spice rubs! They’re so much healthier than store bought since there aren’t sneaky additives or sugars in them.
My latest favorite is this whole30, keto + paleo cajun seasoning. It’s the perfect blackened seasoning I’ve been adding to chicken, fish, soups and grilled vegetables!
How To Make Whole30 + Keto Seasoning
Making your cajun seasoning spice blend is so simple. It’s made with spices I’m sure you already have in your spice cabinet right now. You need:
kosher salt + pepper
Benefits of Homemade Whole30 + Keto Cajun Seasoning
I highly recommend making your own seasoning mix. It is healthier since you can get all organic spices with no additives. You’ll save a lot of money over a store bought seasoning mix. And bonus, you can adjust the spices to suit your taste!
I like a mild spice cajun seasoning, which is what the recipe is for. This is the right amount of spice if you’re serving it to kids too. But if you like it spicier, you can add in more cayenne!
THE WORLD’S BEST homemade Whole30 + Keto Ranch Dressing Recipe! Made with dried herbs + spices, and ready in 5 minutes. Paleo, gluten free, grain free, dairy free, sugar free, clean eating.
Sorry for yelling at your eyes, but…
THIS IS THE BEST RANCH DRESSING YOU WILL EVER HAVE!
I promise you this is not an exaggeration. Hands down the best ranch dressing ever. This is coming from a total ranch snob.
Bonus? It is so healthy! This ranch is keto, whole30, paleo and dairy free. Happy dance!
Ingredients in Whole30 + Keto Ranch Dressing
You probably have everything you need in your kitchen right now to make this super simple whole30 + keto ranch dressing. Mayo (<- link to homemade because it is the best), almond milk (<- another link to homemade because it’s the best), lemon juice and 6 dried herbs and spices.
If fresh herbs are your thing, you can of course use fresh herbs instead. In the same quantities. But I prefer using dried herbs because I don’t always have all the fresh herbs I need on hand.
How To Make Homemade Whole30 + Keto Ranch Dressing
My favorite way to make this ranch is in the mason jar. First, I’ll make a batch of my homemade mayo which you must make in a mason jar.
While I have out the immersion blender, I add in the spices, lemon juice and almond milk. The whole process takes me less than 5 minutes. Bonus? It’s already in the jar I’m going to store it in!
How Long Does Homemade Whole30 + Keto Ranch Dressing Last?
Your homemade ranch dressing will last for at least 2 weeks refrigerated after making it. Just check for spoilage.
But I’m sure you’ll finish it all way before then. Because once you try this homemade ranch, you’re going to want to put it on ALL THE THINGS!
Best if refrigerated for 1 hour before serving so the ranch has time to marinate all the herb flavors. But I’ve eaten this right away before and it’s still good. Just gets better the longer it’s refrigerated!
I like my ranch a little thicker, especially so I can easily use it as a dip with vegetables. If you like your ranch thinner, just add an extra tablespoon or more of almond milk until desired consistency.
Whole30 + Keto Fish Tacos with Spicy Coleslaw Recipe – seared mahi mahi topped with a creamy, spicy cabbage slaw. 30 minute recipe! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Fish tacos are hands down the best tacos around. Who agrees with me?
Just wait until you try this healthier whole30 + keto fish taco with spicy slaw. You’ll want to make every day Taco Tuesday.
Best Whole30 + Keto Taco Shell Substitute
Rather than using flour or corn tortillas, I’ve swapped them out for butter lettuce leaves. It’s my favorite healthy substitute. Cabbage or romaine leaves work too, but butter lettuce is by far my favorite.
The leaves are sturdy yet delicate, wide, and the perfect vessel for a healthy taco.
Ingredients in Whole30 + Keto Fish Tacos
The real star is what’s inside the taco.
Crispy seared, golden brown mahi mahi topped with a spicy + creamy cabbage slaw. Absolutely delicious.
Add on a few more jalapenos and a big squeeze of lime and your taco dreams will come true.
If your diet allows, feel free to use flour, corn, or Siete tortillas (as pictured above, my favorite grain free tortilla).
Season your cut up mahi mahi generously with salt + pepper.
When the cast iron skillet is warm, add in the avocado oil. Working in batches so there the pan doesn’t get too crowded, add in the mahi mahi, and sear for 2-3 minutes without touching it until crispy and golden brown. Flip, and cook an additional 1-2 minutes. Remove and rest on a plate. Repeat with the remaining mahi mahi.
Place 2 mahi mahi strips on each butter lettuce. Top with the spicy coleslaw. Enjoy!
You can use another firm white fish in place of mahi mahi, such as cod or swordfish. Or even salmon!
Sorry for shouting at your eyes, but…I HAVE FOUND THE BEST KETO, WHOLE30 + PALEO BREADCRUMBS!
They’re crispy, flavorful, and taste exactly like panko. The breadcrumbs take this whole30 + keto crispy pesto chicken over the TOP! This crispy chicken is only 1 carb!
Crispy Breading on Whole30 + Keto Crispy Pesto Chicken
You’re never going to believe what it is.
It’s ground up pork rinds, and it is changing my life. Adds the perfect crispiness you love from panko, but is keto + whole30 approved. Yea! I buy mine on Amazon, but you could also make your own by grinding up pork rinds in the food processor.
How To Make Whole30 + Keto Crispy Pesto Chicken
Along with the crispy topping, you’re going to love this pesto chicken.
I sear off my chicken breasts in a cast iron skillet. I break down whole ButcherBox chickens, and leave the skin on my boneless chicken breasts. This adds tons of flavor and healthy fats.
I top it with a pesto aioli made using my homemade mayonnaise and homemade pesto. Then top it with pork panko, finish in the oven, and dinner is ready in under 30 minutes!
My kids go crazy for this! It’s like a fancier chicken nugget.
I will make extra pesto aioli to use as a dipping sauce, which they love because my kids love a good a dip.
Whole30 + Keto Dairy free pesto recipe + video – you don’t need the parmesan cheese! Made with fresh basil + pine nuts. Paleo, gluten free, grain free, sugar free, clean eating, freezer friendly.
This whole30 + keto dairy free pesto is so delicious, it will blow your mind that there is absolutely no dairy in it.
Traditionally, pesto is made with a whole bunch of parmesan cheese in it. I left it out, added in a bit more salt, and it tastes like everything you love about pesto without upsetting your stomach!
Nuts To Use In Whole30 + Keto Dairy Free Pesto
Pesto sauce is most commonly made with pine nuts, which is my favorite nut to use because they’re nutty, slightly sweet, and taste delicious when toasted.
However, pine nuts are very pricey. You can easily swap in another nut. I’ve also made this with almonds, walnuts, pecans and pistachios. Each nut gives the pesto a tasty and unique flavor. Feel free to use whichever nut you have on hand.
Making Whole30 + Keto Dairy Free Pesto in a Food Processor
My favorite way to make this pesto is in a food processor. It’s the easiest to scrape out because you can remove the whole blade.
If you don’t have a food processor, a blender would work too!
Freezing Whole30 + Keto Dairy Free Pesto
This pesto sauce freezes beautifully. I use wide mouth pint mason jars to store it because they are freezer friendly. I thaw overnight in the refrigerator, and I can enjoy fresh pesto even in the middle of winter!
I highly recommend you make a bunch of batches in the summer because that is when basil is at its peak freshness. For this reason, I plant lots of basil in my garden, and also buy it in bulk at the farmers market. Can’t beat that fresh taste!
In a food processor, combine the basil, pine nuts, garlic, and salt. Pulse until all the ingredients are finely chopped. Add in the olive oil, and blend until combined. If needed, add in more olive oil until desired consistency.
To prevent the top of the pesto sauce from turning brown as it sits in the fridge (oxidizing), pour on enough olive oil to cover the whole top. This will prevent oxygen reaching the pesto sauce, and will keep it green. Not necessary, for looks only.