Loading...

Follow Wholesomelicious - Wholesome recipes, delicious food on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Traditional fresh strawberry muffins get a chocolate upgrade! These Paleo baked muffins are exactly what you and your kids want to eat on a busy weekday morning. Scrumptious, easy to store and freeze, nutritious, and easy to make!

Alright friends, it’s that time of year that I call the mom grind. We’re ready to check out, school is almost over, and days of packing lunches each morning are almost over (or at least they get a summer vacation). I welcome the mornings that aren’t chaotic and filled with arguing children who can’t find their shoes, backpacks, homework, etc.

Basically, Summer can’t come fast enough.

Can I get an Amen???

So let’s just talk about muffins now. And what do these glorious muffins have to do with hectic school mornings and the start of summer? A lot actually…..

In my attempt to be a good mom and to fight the inevitable chaos and disorganization that plagues us in May, I did something fun. I baked muffins.

Healthy muffins that were really yummy, and ones my kids have really liked eating over the past few weeks (because yes, I made multiple batches).

How to Make Strawberry Chocolate Chip Muffins

So let’s get started. The reason for the chocolate chips was simple, my 8 year old wanted chocolate with his strawberries. And this chocoholic mom wasn’t going to argue on that point!

We have a nice mixture of wet ingredients, the main ingredient here is actually nut butter. It helps to give these muffins a rich taste, and gives us our element of healthy fats and moist texture. We’ll beat together eggs, nut butter of choice (my recommendation is almond or cashew), vanilla, and maple syrup or honey.

From there we combine our dry ingredients: almond flour and tapioca flour, baking soda, and salt. After folding together the wet and dry ingredients, we finally add in the strawberries and chocolate chips.

Easy peasy! Final product is a nice dome shape muffin that is filling, delicious, and definitely kid-friendly.

These muffins can easily be stored in an air tight container at room temperature for up to 5 days. My personal choice is to store in the freezer after baking, and de-frost on those mornings when you need something quick and easy!

While obviously kid-friendly, they are very adult friendly too! Serve up in the mornings with a cup of coffee or tea, or enjoy in the afternoons.

Strawberry Chocolate Chip Muffins

  • 3 large eggs
  • 1 cup cashew or almond butter
  • 1/4 cup pure maple syrup*
  • 1 tsp vanilla extract
  • 3/4 cup blanched almond flour
  • 1/3 cup tapioca flour/starch
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup finely diced strawberries
  • 1/2 cup chocolate chips
  1. Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin pan and set aside.

  2. Blend together the wet ingredients with an electric mixer: eggs, cashew butter, pure maple syrup, and vanilla extract. Beat until smooth, on a low to medium setting.

  3. Whisk together the dry ingredients: almond flour, tapioca flour, baking soda, and sea salt. Fold the dry ingredients into the wet. Mix with a wooden spoon until no dry pockets remain. Now fold in strawberries and chocolate chips.

  4. Spoon batter into the muffin cups about 3/4 cup full until all 12 cups are full. Transfer to the oven and place in the middle rack. Bake for 15-17 minutes or until golden brown.

  5. Remove from oven and cool completely before removing from the pan.

*Can also use raw honey in place of maple syrup.

The post Strawberry Chocolate Chip Muffins appeared first on Wholesomelicious.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Pecan Dinner Plan is sponsored by my friends at the American Pecan Council.

You’ll love this list of five, delicious, gluten-free dinners to help you get through the week! So many flavorful and nutritious meals that the whole family will love.

Hands down, my favorite time of day is sitting in my dining room and eating dinner. It’s truly my happy place! The space and time where I connect with my husband and kids, and we just enjoy each other.

This isn’t a fancy meal (in fact, it’s mostly dinners I can get together in 20 minutes), but it’s definitely a dinner that I’ve had to plan for in advance. Even if I put laundry and regular housekeeping on the back burner, one thing I do is insure we have tasty and nutritious dinner recipes to get us through the week! 

I’m sharing with you guys five different meals you can make this week for your family. All made in less than 30 minutes!

Pecans— the Original Supernut! 

For your meal plan this week, I’ve included 5 recipes that require 1 bag of pecans: a nutritious, delicious, and versatile ingredient. Just one bag of pecans goes such a long way in creating more wholesome and flavorful meals that everyone will love! 

Kids love the naturally sweet taste of pecans, and us parents love them because they are so nutrient dense! They add in plant protein, fiber, good fats, and essential minerals into every dish. I love the monounsaturated fat content that helps us to feel fuller longer.* The satisfying crunch also transforms gluten-free dishes by giving us that added crunch and texture!

Recipes to make this week! 

We’ll start with Pecan Crusted Honey Mustard Salmon in Foil. Make this dinner on the grill or the oven, instructions for both! I like to serve alongside roasted veggies and salad.

Creamy Spiced Apple Pecan Chicken is a one pan meal that comes together in 20 minutes! You’ll love the creamy toasted pecan sauce.

Air-Fryer Pecan Crusted Pork Chops are also made in less than 20 minutes, and recreate that breaded pork taste using pecans as the star ingredient. Don’t have an air-fryer? Make the same recipe in a skillet! Instructions for both.

Roasted Veggie and Cauliflower Rice Buddha Bowls are a vegetarian option that also makes a delicious lunch! Topped with an amazing avocado cilantro sauce.

Finally, just in time for grilling season: Grilled Balsamic Chicken with Pecan Pesto! I love the addition of pecans in my pesto that gives that nutty and slightly sweet taste that pairs so well with basil. Another delicious dinner that works perfectly over a bed of greens.

Which one are you most excited to try??

*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.

The post Gluten-Free Meal Plan with Pecans appeared first on Wholesomelicious.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This delicious recipe for Pecan Crusted Air-Fryer Pork Chops are sponsored by my friends at the American Pecan Council.

These Pecan Crusted Air-Fryer Pork Chops turn out perfectly every time! A crispy pecan coating, and juicy tender on the inside with so much flavor. You’ll love this more nutritious way to enjoy pork chops!

It’s AIR FRYER TIME!!! I’ve been loving preparing all kinds of veggies and sides in my air fryer lately, and loving the hands off approach and perfectly textured food. BUT, definitely wanted to experiment even more with main dishes.

Pecan Crusted Pork Chops have been on my to-do list of recipes to tackle for a while. I’ve always loved a breaded pork chop, but, I want the comfort of the dish made more nutritious. The pecan and air-fryer combo worked magic to produce the best tasting breaded pork chop!

“Breaded” Pork Chops

To create that “breaded” and crispy pork chop texture, chopped pecans are the key ingredient. The pecan addition creates that bold and nutty flavor with a hint of sweetness that worked deliciously in this recipe.

I’ve used chopped pecans along with a few spices and arrowroot starch as the breading to the pork chops. We first dip the pork chops in an egg and Dijon mustard mixture, then coat with our pecan breading. Cook in your air fryer for only 12 minutes!

Perfectly crispy, and a more nutritious variation to traditional breaded and fried pork chops! I love that the pecans are also naturally gluten-free, and with many nutrients: monounsaturated fats, fiber, plant based protein, and plenty of vitamins and minerals (Vitamin A, E, calcium, potassium, zinc to name a few)*. They’re truly a hard-working ingredient for simple, delicious meals for the family.

Serving your pork chops

Be sure to eat hot right off out of the air-fryer. You can serve with some Dijon mustard, or by itself on top with some extra salt and pepper. I love green beans, or sautéed veggies served alongside for some additional fiber and nutrients! The pork chops also work great as a topping to a salad and can be re-heated to enjoy later in the week.

Air Fryer Pecan Crusted Pork Chops

  • 1 cup finely chopped pecans
  • 1/3 cup arrowroot starch
  • 2 tsp Italian Seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp sea salt + more to taste
  • 1 large egg
  • 1 tsp Dijon Mustard (+ more for serving)
  • 1 tbsp water
  • 2 cloves garlic, crushed
  • 4-6 medium boneless prok chops (trimmed of any fat)
  1. Preheat the air fryer to 400 degrees.

  2. In a medium sized bowl, mix together pecans, arrowroot starch, Italian seasoning, onion powder, garlic powder, and sea salt.

  3. In a separate bowl, whisk together egg, Dijon mustard, water, and garlic.

  4. To make the pork chops: first cover the pork chops in the egg mixture, then transfer to the bowl with the pecan mixture to coat all sides. Repeat with remaining pork chops. Place 3 pork chops at a time in the air fryer basket.

  5. Cook for 12 minutes at 400 degrees. Flip over at the 6 minute mark.

  6. Serve hot with extra Dijon mustard (if using).

The post Air Fryer Pecan Crusted Pork Chops appeared first on Wholesomelicious.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This delicious recipe for Balsamic Grilled Chicken with Pecan Pesto is sponsored by my friends at the American Pecan Council.

This simple chicken comes together so nicely with a quick balsamic marinade, and easy pecan pesto! A delicious dinner for warm weather, and also so simple to re-heat and enjoy throughout the week in salads. 

Hello grilling season!! I am so happy you are finally here. I’m diving head first into the month of May without missing a beat. Enjoying all that warmer weather has to offer: eating outside, and having company over to enjoy it all with us. And yes, I really look forward to this time of year so much because of the food. I can enjoy my absolute favorite way to eat chicken: on the grill! 

Today’s superbly delicious grilled chicken is one that you’ll want on repeat. The tangy and slightly sweet balsamic marinade is one of our family’s “go-to” grilled dishes. Today is a real treat because we elevated this dish to a whole new level with Pecan Pesto!!

Pecan Pesto

My kids are crazy about pesto on anything. It’s always welcomed in our house with huge grins and cheers when on the dinner menu (and often time school lunch menu). 

And while I love the traditional pesto garlic, basil, and parmesan combo, the additions of pecans made this pesto “the best I’ve ever tasted!” And that quote specifically from my pesto loving 8 year old. So easy to make by combining all ingredients into a food processor or blender, and pulsing until smooth. 

Pecans are a nutritious, delicious and versatile ingredient – making them the perfect addition my weekly grocery list. Something about that extra bold, nutty, and slightly sweet taste pairs amazingly well with fresh basil. Pecans also help to give our pesto a nutritious boost! Naturally gluten-free, pecans also contain monounsaturated fats, fiber, plant based protein, and several vitamins and minerals.* They are also the only major tree nut native to North America.

Grilled Chicken with Pecan Pesto

To make this simple dish, (and I promise it’s one you’ll be making all summer), we start with a quick marinade. Balsamic vinegar, garlic, and some coconut aminos (a little salty/sweet addition). You can marinate for as little as 20 minutes, or up to 4 hours.

After grilling your chicken, top with the pecan pesto to serve. You can serve over a bed of greens, or with a side of veggies for a more nutrient dense meal. 

I love that both components can be easily made ahead; making this a no-brainer for serving to company! The pecan pesto can also keep well in the fridge for up to a week. 

Having extra chicken and pesto on hand also makes for fantastic lunches throughout the week.

Balsamic Grilled Chicken with Pecan Pesto

For the Pesto:
  • 3 cups fresh basil leaves
  • 2/3 cup freshly grated parmesan cheese
  • 1/2 cup chopped pecans
  • 4 large garlic cloves (minced)
  • 1/2 tsp sea salt + more to taste
  • 1/4 tsp ground black pepper
  • 2/3 cup olive oil or avocado oil
For the Chicken:
  • 4-6 medium sized chicken breast
  • 1/3 cup balsamic vinegar
  • 1/4 cup coconut aminos
  • 2 cloves garlic (minced)
For the Pesto:
  1. Make the pesto: in a food processor or blender, pulse the ingredients for pesto: basil, parmesan cheese, pecans, garlic, salt and pepper. While motor is running, add in the oil. Continue to pulse until smooth. Set aside.

For the Chicken:
  1. Whisk together the marinade ingredients for the chicken: balsamic vinegar, coconut aminos, and garlic. Marinate the chicken in a large container for at least 20 minutes, up until 4 hours.

  2. Heat the grill to medium high heat (or prepare a charcoal grill).

  3. Place chicken on the prepared grill and cook for 4-6 minutes (depending on thickness of the chicken breast). Flip over and repeat on the other side. Continuing to grill until chicken is no longer pink and internal temperature is 165. Remove and cover with foil until ready to eat.

  4. Serve by spooning 2 tablespoons of the pecan pesto on top of each chicken breast over a bed of greens. 

*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.

The post Balsamic Grilled Chicken with Pecan Pesto appeared first on Wholesomelicious.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This delicious Pecan Crusted Honey Mustard Salmon in Foil is sponsored by my friends at the American Pecan Council

This is the perfect dish to whip up for a special occasion, or for a busy weeknight. It cooks in only 15 minutes on the grill or in the oven. You’ll love the simple honey mustard sauce, and the crunchy pecans for a flavor and nutritious boost!!

This recipe is one of those to file under embarrassingly easy, but still makes you feel like a Martha Stewart in the kitchen. One that I am sure you will find yourself making time and time again for guests, or just to whip up when pinched for time. It’s not fancy, but feels sophisticated. 

And did I mention…..Incredibly delicious???? My friends rave about it, and so will yours. 

I present to you, the only way you should ever eat salmon!! 

How to Make Pecan Crusted Honey Mustard Salmon 

We start off by prepping our salmon by placing it on a sheet of foil. The foil helps to create a deliciously flaky and perfectly textured salmon by trapping in steam while cooking. Plus it keeps the pecan honey mustard sauce all together.

We’ll make our sauce by just whisking together a few simple ingredients: honey, dijon mustard, garlic, paprika, and oil. That’s it. 

Now we top with pecans, for that crunchy, nutty texture and flavor that finishes this dish perfectly. From here, toss in the oven or on the grill. So simple! You can even prep this dish ahead time, and just let it sit in the fridge before cooking. So easy for entertaining! 

That Pecan Crust…. 

Truly the star of this dish is the crust. My absolute favorite way to finish off a dish with some added texture, is always with pecans! The only major tree nut that is native to North America, and such a nutritious way to get that additional crispy texture while still packing a nutritious punch. Nature’s best tasting “bread crumbs”! 

I love their naturally sweet taste and satisfying crunch to my protein. Naturally gluten-free, they have  monounsaturated fats, plant protein, fiber, flavonoids, and essential minerals.* 

Although pecans have been traditionally used in foods such as dessert, I love their versatility in savory dishes. Add a bag of pecans to your weekly grocery list because their versatility makes it easy to incorporate it into your weekly meal plan! My Creamy Spiced Apple Pecan Chicken, and Roasted Veggie and Cauliflower Rice Buddha Bowl are a few of my favorite ways to use more pecans in cooking. 

So what’s your favorite way to eat pecans?

*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.

Pecan Crusted Honey Mustard Salmon in Foil

For the honey mustard:
  • 1/4 cup dijon mustard
  • 2 tbsp honey
  • 2 tbsp avocado oil or olive oil
  • 2 cloves garlic (crushed)
  • Juice of 1/2 lemon (about 2 tbsp)
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
For the Salmon:
  • 2 lbs salmon filet ((skin on or off))
  • 1 cup finely chopped pecans
  • 2 tbsp fresh parsley
  1. Preheat the oven to 400 degrees or heat a grill to medium heat.

  2. Begin by whisking honey mustard ingredients: dijon mustard, honey, oil, garlic, lemon juice, paprika, and salt.

  3. Line a large baking sheet with foil, and coat with cooking spray. Place the salmon in the middle of the foil. Spoon the honey mustard over the salmon, then top with pecans. 

  4. Fold the foil over the top of the salmon so that it is completely covered.

  5. For the oven, bake for about 15 minutes (depending on thickness of salmon for anything thicker than 1 inch you will need a few extra minutes). Remove from oven and set to broil. Then carefully peel back the top of the foil (you may have some steam here), and return back to the oven under the broiler for another 2 minutes. 
  6. For the grill, transfer the foil pack to the hot grill. Cook for 13-14 minutes or until salmon is almost cooked through. Carefully open the top of the foil, and continue to cook for another 2-3 minutes or until salmon is cooked though. 

  7. Serve hot!

The post Pecan Crusted Honey Mustard Salmon in Foil appeared first on Wholesomelicious.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This luscious and decadent cheesecake is completely dairy-free, easy to make, and requires no baking! Doesn’t sound too good to be true? I promise You’re going to love it, and so will everyone you share it with! This raw cheesecake is Paleo and Vegan, but no one has to know.

Guess who made herself a cake that did not involve chocolate? This girl! And guess who absolutely loved it? This girl! Well, me and everyone else I gave a slice to.

This healthy Strawberry Cheesecake absolutely hit the spot with it’s refreshing, light, and perfectly textured taste! After enjoying our first night eating out on the deck this year, this was the perfect ending. My fruit pie obsessed children and husband were super excited that I catered to their tastebuds in the dessert area.

And let me just tell you guys, you’re going to absolutely love this one!

Not only gorgeous, but this cheesecake is full of healthy fats, delicious, and super easy to make! Requires no oven, making this an obvious choice for a dessert in those hot months.

How to make No-Bake Strawberry Cheesecake

Obviously a dairy-free cheesecake sounds like an oxymoron, but believe me when I tell you, you can make it happen and it’s amazing!

To start off we need to soak some raw cashews. You can do this for as little as 15 minutes in boiling water, or as long as overnight. While the cashews are soaking, we’ll make the crust! The crust is a combo of medjool dates, pecans, cinnamon, and a pinch of salt. This creates a thick, sweet, slightly sticky, and nutty crust. Press this firmly into a springform pan. I also let it go up the sides a bit.

Drain the water, then toss the cashews in the blender (or food processor). We’ll add coconut cream, maple syrup, a little lemon juice, coconut oil, vanilla extract, and fresh strawberries. You will need to blend for several minutes until really smooth. Spread it around the crust, and pop the pan into the freezer.

Freeze until set! This will take at least 3 hours. You will want to bring to room temperature for at least an hour before cutting into. You can store in the freezer or the fridge!

DIG IN!!! I think you’re all going to love this one!

No-Bake Strawberry Cheesecake

For the Cheesecake:
  • 2 1/4 cups raw cashews
  • 2/3 cup coconut cream*
  • 1/2 cup maple syrup
  • 3 tbsp coconut oil, melted
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1.5 cups diced strawberries + more for garnish
For the Crust:
  • 1 1/4 cup medjool dates, (pitted)
  • 2 cups raw pecans
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  1. Begin by soaking your cashews. You can soak in boiling water for at least 15 minutes, or overnight.

  2. While cashews are soaking, make the crust. Combine dates, pecans, cinnamon, and sea salt into a food processor. Pulse until the mixture forms a sticky dough. Take the dough and press into the bottom and a little up the sides of an 8 – 10 inch springform pan.

  3. Now continue to make the cheesecake. Drain the water from the cashews. Place inside a blender or food processor with coconut cream, syrup, coconut oil, lemon juice, sea salt, and strawberries. Blend until completely smooth, this could take up to 5 minutes.

  4. Pour mixture on top of the crust. Transfer pan to the freezer. Freeze for at least 2 hours, or until cheesecake is set. 

  5. To serve, sit out to soften for at least 1 hour from the freezer. Top with additional strawberries. 

The post No-Bake Strawberry Cheesecake (Paleo + Vegan) appeared first on Wholesomelicious.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Mexican dish works absolutely perfect in the Instant Pot! Slightly spicy and smoky, with a hint of cocoa and cinnamon; such a delicious flavorful dish! This shredded mole can be used for many things: tacos, burritos, enchiladas, or bowls of rice. I love this is a meal prep dish because it makes such a large amount that can last all week!

Hey Hey friends!! Pretty pumped about what we have on the menu this week. An entire list of Cinco De Mayo recipes! Because we always need an excuse to eat more Mexican food, am I right?? I’ve teamed up with 4 of my favorite blogger friends to give you some awesome Mexican dishes.

But first up, Chicken Mole. Are you all a fan?!?! To be honest, Chicken Mole was a recipe that was always hit or miss with me. Sometimes it’s a little to cocoa or chocolate-y, sometimes a bit to sweet, and other times….Just not enough flavor!

So set to work on getting the exact combo that I love. A little tangy and spiced, just a tad bit of sweetness, a hint of richness from the cocoa, and all with the Instant Pot creating a tender pull apart chicken.

DELICIOUS!!!!

Currently loving this recipe in our rotation for taco Tuesday, and for lunch meal prep so I can enjoy throughout the week!

Other Paleo Cinco De Mayo Recipes!

Pretty excited about the rest of these recipes to add to my Cinco De Mayo Menu!

Chicken Enchilada Stuffed Peppers recipe from the Paleo Running Momma

Paleo Jalapeno Margaritas recipe from Mary’s Whole Life

Mexican Meatball Soup recipe from Real Food with Jessica

Chicken Tinga recipe from Real Simple Good

*

Instant Pot Chicken Mole

  • 2 tbsp avocado oil or olive oil
  • 1 large onion
  • 3 cloves garlic (minced)
  • 1/3 cup smooth almond butter*
  • 1 14 oz can fire roasted tomatoes
  • 1 tbsp apple cider vinegar
  • 1 tbsp chipotle chili powder**
  • 2 tbsp cocoa powder
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/3 cup raisins
  • 1 cup chicken broth
  • 3 lbs chicken thighs, fat trimmed
  1. Select the saute function on your Instant Pot (medium if possible). Once hot, coat with oil and toss in the onion and garlic. Cook for 3-4 minutes until fragrant. Select the cancel function.
  2. Make your mole sauce: combine tomatoes, vinegar, chipotle chili powder, almond butter, cocoa powder, chili powder, cumin, sea salt, cinnamon, raisins, chicken broth, and the onion/garlic mixture into a blender. Pulse until smooth.

  3. Place chicken inside the Instant Pot. Pour the mole sauce on top. Secure the lid. Select the manual function (or pressure), and cook on high pressure for 8 minutes. 
  4. Use a quick release. Once steam is removed, open the lid and remove chicken. Shred the chicken with a fork, and return to sauce. 

*If not following a Whole30 or Paleo diet, use 2 chipotle peppers in adobo sauce in place of the powder

**If not following a Whole30 or Paleo diet, you can use peanut butter in place of almond butter. Cashew butter is also great!

The post Instant Pot Chicken Mole appeared first on Wholesomelicious.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Let’s take the simple flavors of takeout Asian Beef and turn it into a simple and healthy dinner or lunch recipe! Perfect for meal prep, or a busy weeknight. Paleo approved!

I had a really hard time not constantly spooning more of this ground beef in my mouth. Who am I? Noshing on ground beef? That never happens. But when it tastes this good, this will be your official warning that you might find yourself in the same boat.

So what is the deal with the flavors in Korean Beef? It’s kind of everything you would expect in typical Asian flair: ground beef, ginger, coconut aminos (in place of soy sauce), some coconut sugar for that salty/sweet combo, and then topped with fun some crunchy veggies: shredded carrots and green onion.

In an effort to change up our typical ground beef taco night, I decided to get a little creative. I combined taco and Asian night, and the whole family was over the moon EXCITED!!! Loving every bite, that we went through almost the entire recipe; rather than have those leftovers I was hoping we would. It happens. So let’s get to making this amazingly easy and yummy dinner!

How to make Korean Beef Bowls

Ingredients you’ll need:

Ground beef: I upped this to 2lbs so that you can feed hungry bellies, or have leftovers for meal prep lunch. Either way, you’ll thank me.

Fresh ginger: this elevates any Asian recipe. You could do ground ginger at 1 tsp, but the fresh stuff is so much better!

Fresh garlic: same as the ginger, you can always use garlic powder.

Coconut Aminos: This is for the salty Asian taste. Feel free to use gluten-free Tamari Soy Sauce if you don’t follow a strict Paleo diet.

Coconut Sugar: Just the right amount of sweetness!

Crushed red pepper: you like that little kick in your Asian recipes? So do my people. I love this addition, you can always omit.

Green onion: yes it’s a must

Matchstick carrots: that extra element of crunch, and let’s face it, we can always use more veggies!

For serving: wrap in romaine lettuce or serve over rice or cauliflower rice. Top with sesame seeds if you want!

Seriously this is the easiest recipe ever. Just browning the ground beef and ginger, then throwing the rest of the ingredients together. Just like tacos.

You guys are going to love it! If you make it, let me know what you think! Or tag me on instagram.

Enjoy!

Korean Beef Bowls

  • 2 tbsp avocado oil or olive oil
  • 2 tbsp chopped fresh ginger
  • 3 cloves garlic (minced)
  • 2 lbs ground beef
  • 1/2 cup coconut aminos*
  • 1/4 cup coconut sugar
  • 1 tbsp sesame oil
  • 2 tsp crushed red pepper ((optional))
  • 1/4 cup chopped green onion
  • 2/3 cup grated carrots or matchstick carrots
  • romaine lettuce for serving ((optional))
  • 4 cups cauliflower rice for serving ((optional))
  1. Heat a large skillet to medium high heat. Once hot, coat the bottom of the skillet with oil. Then add the garlic and ginger. Cook for about 2 minutes until golden, then add the ground beef. Continue to cook the ground beef, stirring frequently, until beef is no longer pink. Remove from heat. Drain excess fat from the skillet.

  2. In a small bowl, whisk together coconut aminos, coconut sugar, sesame oil, and crushed red pepper (if using). Pour in the skillet, and return to the stove. Cook for another 3-4 minutes, until beef is well cooked and sauce is incorporated. Remove from heat.

  3. Serve on top of cooked cauliflower rice with green onion and matchstick carrots. Or serve in romaine lettuce wraps. 

*You can substitute GF Tamari Soy Sauce for the coconut aminos if not following a Paleo or Keto diet. 

The post Korean Beef Bowls appeared first on Wholesomelicious.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Air Fryer Asparagus will surely become your new favorite way of making this delicious spring vegetable!! So simple and comes out with the most perfect crispy texture!

Hellllllooooo April!! Foods that I always associate with this time of year: Carrot Cake and Asparagus. I gave you guys a carrot cake recipe last week, so let’s dive right into some asparagus!! It’s in absolute peak season this time of year, and you should be finding a million ways to eat it.

  • In a breakfast frittata or omelette
  • In a salad
  • With your stir fry
  • Sheet pan dinners
  • and of course, as a side dish for EVERYTHING!!

So while I’ve been happily eating asparagus just about everyday, I am thinking everyone else needs a new and exciting way of enjoying your asparagus.

Dust off that air-fryer and put it to good use!

I’ve been making asparagus with this “special sauce” for years. A blend of balsamic vinegar, butter, and soy sauce. This special combo is slightly sweet, salty, and tangy. All the things I love when it comes to vegetables!

I decided my trusty asparagus recipe needed to be tried out in the Air Fryer. My kids seem to happily gobble up anything made in it, and since they are lukewarm on asparagus, I felt like we needed to give it a try.

I love how simple this is to throw together. Just a simple blend of oil and salt to toss in the air fryer basket.

What comes out is perfectly crisp and crunchy asparagus in 10 minutes!!! I can’t get this in my oven.

10 minutes at 400 on the air-fryer is all you need! With thinner asparagus, you may only need 7-8 minutes. While in the air-fryer, whip up the sauce to go along with the asparagus.

Easy peasy!

Air Fryer Asparagus

  • 1 lb Asparagus
  • 1 tbsp olive oil or avocado oil
  • 1/2 tsp sea salt
  • 1 tbsp butter or ghee, melted
  • 2 tbsp coconut aminos*
  • 1 tbsp balsamic vinegar
  1. Trim the ends of your asparagus stalks. Now cut each asparagus stalk in half.  Brush oil on the asparagus, you can place inside a container with a lid and shake, or use a ziplock bag to ensure it’s evenly coated. Sprinkle with sea salt.

  2. Toss the asparagus in the basket of the air fryer. Cook at 400 degrees for 10 minutes. Thinner stalks may only need 8 minutes. 

  3. While asparagus is cooking, make your sauce. Stir together butter, coconut aminos, and balsamic. 

  4. Pour the sauce on top of the hot asparagus and serve!

*You can use GF Tamari Soy Sauce in place of coconut aminos if not following a Paleo diet. 

The post Air Fryer Asparagus appeared first on Wholesomelicious.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This classic French dish gets a healthy upgrade that is grain-free and dairy-free!! The crusted chicken is stuffed with prosciutto, and topped with a “cheesy” dairy-free cashew sauce that is so delicious. Perfect for a special occasion or busy weeknight!

We’re taking a quick trip back to my childhood for one of my favorite dishes: the one I asked for every year for my birthday! Chicken Cordon Bleu. But here’s the thing…I actually just wanted my parents to buy me the ones in the frozen section that you popped in the oven. Haha, my sophisticated childhood palate!!

After spending some time with my family last week on vacation, we talked about some of our favorite foods. This one came up. And then the wheels starting……Can I make health-ify this recipe? Make it Paleo? Sure, there is always a way. A good mix of almond flour, nuts, and spices for the breading only enhanced the flavor. Chicken cutlets stuffed with prosciutto, and a creamy cashew “cheese” sauce completed the dish.

And let me tell you guys, it’s tastier than I ever remember!

I was so pumped about this dish, and absolutely loved the way it came out that I wanted to post it ASAP!!! Occasionally I crank out a recipe and post right away, and this is definitely one you guys needed in your life!!

Healthy Chicken Cordon Bleu

So how exactly are we making this healthy? Make sure a skillet is heating up nicely before you prepare the chicken, and you turn the oven to 400. We start by pounding the chicken breast really thin and place a piece of prosciutto on top, fold the chicken.

We then mix together a simple blend of almond flour, arrowroot starch, seasonings, and a few tbsp of diced pecans. You’ll create another bowl with a whisked egg and dredge the chicken in egg, then the flour mixture before transferring to the skillet.

The chicken will cook a few minutes per side to get a nice golden sear.

We’ll then transfer the pan to the oven and bake to finish it off. While baking, we’ll make our delicious cashew cheese sauce by pulsing the ingredients in a food processor or blender to create a creamy, thick sauce.

Once chicken is completely cooked, remove from the oven and drizzle the sauce in the pan to warm up. You can also spoon the sauce over each piece of chicken.

Serve over zucchini noodles, or with potatoes or vegetables. Garnish with some optional fresh thyme.

I can’t wait for you all to try this and tell me what you think!

Chicken Cordon Bleu

For the Chicken:
  • 1.5 lbs chicken breast or chicken cutlets
  • 6 slices prosciutto or thinly sliced ham
  • 3/4 cup blanched almond flour
  • 1/4 cup arrowroot starch or tapioca starch (flour)
  • 3 tbsp finely diced pecans
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 egg (whisked)
  • 2 tbsp avocado oil or olive oil
For the Cashew Cheese Sauce:
  • 3/4 cup raw cashews*
  • 1/2 cup chicken broth
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • 2 cloves garlic, crushed
  • 1/4 tsp sea salt
  1. Preheat the oven to 400 degrees F. Heat a large oven proof skillet to medium high heat.

  2. Pound your chicken breast thin to 1/4-1/2 inch, or use chicken cutlets. Place a slice of prosciutto on top of each chicken breast, and fold over. Set aside.

  3. In a shallow bowl, combine almond flour, arrowroot starch, pecans, thyme, basil, onion powder, garlic powder, and salt. In a separate bowl, whisk the egg. 

  4. Place each chicken breast in the egg first, then the flour mixture ensuring that you coat all sides. 

  5. Once skillet is hot, coat the bottom with oil. Place each chicken breast in the pan and sear for a few minutes (2-3) on each side, or until there was a golden crust. Transfer the pan to the oven.

  6. Cook for an additional 10-12 minutes, or until chicken is cooked through.

  7. Meanwhile, make the cashew sauce. Combine drained cashews, chicken broth, nutritional yeast, lemon juice, mustard, garlic, and salt into a food processor or high powered blender. Pulse or blend until smooth, pausing as many times as needed to scrape the sides. This could take 4-5 minutes. 

  8. Once chicken is ready, remove from oven. Pour the cashew sauce into the pan so it can heat up. Alternatively, spoon some cashew sauce over each chicken breast. Serve hot!

*ensure the cashews are soaked in hot water to soften for at least 15 minutes up to overnight prior to making the sauce. 

The post Chicken Cordon Bleu (Paleo, Whole30, Keto) appeared first on Wholesomelicious.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview