Roasted Turmeric Cauliflower Soup

Roasted Turmeric Cauliflower Soup

A nourishing soup made with simple ingredients. Paleo, dairy-free and low in sugar!

Course Appetizer, Main Course, Soup
Cuisine dairyfree, glutenfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Author lexiborr

Ingredients

  • 2 heads cauliflower
  • 2 cups bone broth
  • 1 cup coconut milk
  • 1 red onion
  • 4 cloves garlic
  • 2 tbsp avocado oil
  • 1 tsp turmeric
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp ginger

For garnish

  • 1/4 cup pumpkin seeds
  • chives or any fresh herb you like!
  • a drizzle of coconut milk

Instructions

  1. Preheat the oven to 400F.

  2. Chop the cauliflower into florets and place in a large bowl with avocado oil, turmeric, sea salt and pepper. Add in the chopped red onion and garlic cloves and mix to well combine.

  3. Place the cauliflower and onion on a large rimmed baking sheet and bake for about 25-30 minutes, flipping occasionally so they are evenly cooked. 

  4. Meanwhile, add the coconut milk and bone broth to your high powered blender.

  5. Once the cauliflower is tender, add that to your blender as well. Blend until completely smooth. 

  6. Transfer the soup into a large pot and let simmer. Add in the paprika, cumin, and coriander. Add more spice to taste.

  7. If the soup is too thick for your preference, add more bone broth or filtered water until desired consistency.

  8. While that simmers, toast the pumpkin seeds in a pan on low heat until browned. 

  9. Chop the chives or herb of choice for garnish.

  10. Once the soup is hot, serve and enjoy! Keep the soup stored in an airtight container in the fridge for up to one week.

Paleo Burrito Bowls For Two

Paleo Burrito Bowls For Two

These Paleo Burrito Bowl are packed with spicy seasoned ground beef, sautéed peppers and onions, cauliflower lime rice, guacamole, juicy cherry tomatoes and salsa.

Course Main Course, Salad
Cuisine dairyfree, glutenfree, Paleo
Keyword burritobowls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author lexiborr

Ingredients

For the cauliflower rice:

  • 12 oz. cauliflower rice
  • 1 tbsp coconut oil
  • 1 tbsp fresh lime juice
  • 1 tbsp minced cilantro
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • Dash of black pepper

For the beef:

  • 1 lb. grass-fed ground beef
  • 1 tbsp coconut oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder

For the peppers and onions:

  • 1 large red onion, sliced thin
  • 1 green bell pepper, sliced
  • 1 tbsp coconut oil
  • Pinch of sea salt

Guacamole

  • 1 large ripe avocado
  • 1 clove garlic, minced
  • 1 tbsp minced jalapeño pepper
  • 1/2 tbsp fresh lime juice
  • chopped fresh cilantro to taste
  • sea salt and pepper to taste

For garnish:

  • cherry tomatoes
  • extra cilantro or parsley
  • salsa
  • lime

Instructions

For the cauliflower rice:

  1. Heat a large pan over medium heat and add coconut oil. Add the riced cauliflower and stir. Cover pan and cook for about 5 minutes to steam. Uncover and stir, then add seasonings and lime juice. Cook and stir another minute or two uncovered until you have desired texture, then remove from heat.

For beef, peppers and onions

  1. Meanwhile in a separate skillet heat 1 tbsp coconut oil over medium high heat.

  2. Add beef into the skillet and break up meat with a spatula. Add the seasonings and cook, stirring occasionally until browned. Continue to cook and stir until thickened, then remove to a separate bowl.

  3. Heat the same skillet and add 1 tbsp coconut oil. Add peppers and onions and stir well. Sprinkle with a bit of sea salt and cook for about 5-7 minutes or until softened and browning, then remove from heat.

For the guacamole:

  1. Mash together the avocado with the rest of the ingredients, season to taste.

Assembly:

  1. Begin with the cauliflower rice, then layer the beef, peppers and onions, and guacamole. Garnish with more cilantro, cherry tomatoes and lime.

Paleo Lamb Meatballs with Cucumber Salad and Creamy Dill Sauce

I love meatballs. These lamb meatballs have the perfect amount of spices and pair perfectly with a cooling yogurt sauce and fresh, bright salad. It sounds fancy but I promise it is not. I love lamb in this recipe because it is naturally fatty and can be baked without sacrificing juiciness or flavor. However, feel free to use grass-fed lamb instead.

Another great idea is to prep these meatballs along with the sauce ahead of time for the week. It makes the perfect on-the-go meal!

Paleo Lamb Meatballs with Cucumber Salad and Creamy Dill Sauce

Course Appetizer, Main Course, Salad, sauce
Cuisine glutenfree, Paleo, whole30
Keyword lambmeatballs, meatballs, paleomeatballs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Author lexiborr

Ingredients

For the meatballs:

  • 1 lb. grass-fed ground lamb
  • 1 egg
  • 2 tbsp almond flour
  • 2-3 cloves of garlic minced
  • 1/4 cup red onion finely chopped
  • 2 tbsp fresh dill finely chopped
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

For the yogurt sauce:

  • 1/2 cup dairy free plain yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped dill
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper to taste

For the side salad:

  • 1 english cucumber thinly sliced
  • 1 cup cherry tomatoes sliced in half
  • 3 red radish thinly sliced
  • 1/4 red onion sliced
  • sea salt and black pepper to taste
  • fresh squeezed lemon juice

Instructions

  1. Heat the oven to 425°F.

  2. In a large bowl combine all meatball ingredients in a large bowl and mix thoroughly with your hands.

  3. Form into balls and place on a baking sheet lined with parchment paper.

  4. Bake for 20 minutes. Broil for the last 5 minutes to get a nice crisp.

  5. Meanwhile, combine all yogurt ingredients in a small bowl and mix well. Serve with the meatballs.

  6. Combine all ingredients for salad and serve with meatballs!

Recipe Notes

For the yogurt sauce, I used Kite Hill Foods plain dairy-free greek style yogurt. If you are not dairy-free, feel free to use a plain greek yogurt. 

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

An easy, delicious one pan dinner! Top a salad, fill a grain-free tortilla or wrap it up in a lettuce wrap! Perfect for meal prep or a dinner gathering. 

Course Main Course, Salad
Cuisine dairyfree, glutenfree, Paleo, whole30
Keyword chickenfajitas, paleo, sheetpan, whole30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author lexiborr

Ingredients

  • 1 lb chicken breast sliced thinly
  • 1 yellow pepper sliced
  • 1 red pepper sliced
  • 1 orange pepper sliced
  • 1/2 red onion sliced
  • 1/4 cup avocado oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp crushed black pepper
  • pinch red chilli flakes

Toppings:

  • 1-2 large, ripe avocados sliced
  • 1/2 cup salsa
  • 2-3 fresh limes
  • handful of fresh parsley
  • mixed greens

Instructions

  1. Preheat oven to 400F.

  2. In a mixing bow, combine avocado oil and spices. Toss in chicken and veggies and mix well until combined.

  3. On a sheet pan, spread chicken and veggie mixture evenly.

  4. Bake for 25-30 minutes until chicken is cooked and the veggies are tender.

  5. Serve with all your favorite toppings and enjoy!

Breakfast Frittata

Breakfast Frittata’s are great for family breakfasts, holidays, meal prep or a brunch gathering. They are so easy to make, and absolutely delicious! Plus, you can totally switch up the vegetables you add to them. I kept this one really simple- but feel free to add mushrooms, peppers, broccoli, sausage, sweet potato or fresh herbs. I love using leftover vegetables as well. For the one pictured below, I used leftover roasted broccoli and brussels sprouts,  a tomato and onion. Regardless, the cooking method stays the same. Just make sure if you are adding vegetables that take longer to cook (ex: sweet potato) that you cook them at least half way through beforehand. I hope you enjoy this recipe!

Tomato Spinach Breakfast Frittata

Course Breakfast, Main Course
Cuisine dairyfree, glutenfree, Paleo, whole30
Keyword frittata
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author lexiborr

Ingredients

  • 12 eggs
  • 2 tbsp avocado oil or ghee
  • red onion chopped
  • 1 tomato
  • roasted broccoli
  • roasted brussels sprouts
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed black pepper

Instructions

  1. Preheat oven to 375F. Use avocado oil or ghee to grease a medium sized baking dish.

  2. In a large bowl, scramble the eggs well. 

  3. If you are pre-cooking your vegetables, do that first. If not, add all vegetables to egg mixture.

  4. Pour mixture into the baking dish and bake for about 30-35 minutes, or until the eggs are cooked all the way through in the middle. 

  5. Cooking time will vary depending on the size of the baking dish, so check the eggs after 30 minutes and adjust as needed!
  6. Let cool for ten minutes, and serve!

Recipe Notes

  • You can also use muffin pans and make egg muffins with the mixture!  They will just cook a little quicker, so adjust the cook time accordingly.

Kitchen Sink Paleo Chili

You can totally customize this chili to your liking, or based on what you have on hand! Some days I’ll add different vegetables based on what is in season. You can use ground beef, turkey or chicken in this recipe and it will taste wonderful.

This recipe for chili doesn’t require too much cooking. After simmering on the stove for about 30 minutes, the chili turns out hearty and thick, but if you want it to be more like soup, you can add more water or bone broth while it’s cooking. Other than that, this recipe is very flexible and is great to prep ahead of time. I think it tastes even better the next day because all of the flavors come together so nicely!

Kitchen Sink Paleo Chili

The perfect healthy paleo chili that comes together so quickly! 

Course Main Course, Side Dish
Cuisine dairyfree, glutenfree, Paleo, whole30
Keyword chili, paleochili
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author lexiborr

Ingredients

  • 1 lb ground turkey meat
  • 1 tbsp avocado oil
  • 1 cup filtered water or bone broth
  • 1 cup mild-hot salsa depending on preference
  • 5 cloves garlic minced
  • 1/2 cup white onion diced
  • 2 medium sized tomatoes diced
  • 1 sweet potato peeled and diced
  • 1 cup broccoli florets
  • 1 cup chopped kale
  • 1 jalapeño pepper minced
  • 1 tbsp cumin
  • 2 tsp crushed red pepper flakes
  • 1 tsp sea salt
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • cracked black pepper to taste
  • fresh cilantro or parsley for garnish

Instructions

  1. In a large skillet, heat avocado oil over medium/low heat. Add the garlic, onions, jalapeño pepper, broccoli florets, chopped kale and sweet potato, and sauté until soft.

  2. Add the ground turkey meat to the pan and cook until browned, stirring often to break up the meat. Once the meat is browned, add the filtered water, tomatoes, salsa, salt, and all of the spices. Mix well to combine.

  3. Bring to a boil and then reduce heat and let simmer until the chili is nice and thick. Add additional water during this time if you want your chili more like a soup. Taste and adjust spices to taste.

  4. Garnish with fresh cilantro or parsley and serve!

Turmeric Cauliflower Rice

Before I started eating a whole food based diet, I was SO boring with spices. I just didn’t understand the need for spices and herbs. Today, I absolutely love using new spices in my cooking. Not only does it add flavor, but a spice like turmeric comes with added nutrient and health benefits! This Turmeric Cauliflower Rice is the perfect dish if you’re going for a low-carb or grain-free alternative to traditional rice.

Grocery stores like Trader Joes, Whole Foods, and Sprouts carry pre-riced cauliflower, which is so convenient! I get mine at Trader Joes if I don’t make it myself. If you can’t buy it pre-riced, you can rice it in a food processor.

I hope you enjoy this dish! Serve it as a side dish, or add in some protein like chicken, beef or shrimp to make it a full meal.

Turmeric Cauliflower Rice

This cauliflower rice swaps out traditional rice with cauliflower that’s spiced to perfection with turmeric! Gluten-free, paleo and vegan!

Course Appetizer, Main Course, Side Dish
Cuisine glutenfree, Paleo, whole30
Keyword cauliflower, cauliflowerrice, paleo, turmeric, vegan, whole30
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author lexiborr

Ingredients

  • 1 medium head of cauliflower
  • 2-3 garlic cloves minced
  • 2 tbsp avocado oil or coconut oil
  • 2 tsp ground turmeric powder
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp crushed black pepper
  • juice from 1/2 lemon
  • 1/4 cup chopped fresh parsley
  • 1 tbsp chopped green onion

Instructions

  1. Wash and cut cauliflower into florets.

  2. Process cauliflower florets in a food processor until you get a rice-like texture.

  3. Heat oil a skillet over medium-low heat. When hot, add the minced garlic. Sauté about 5 minutes.

  4. Now add in the riced cauliflower, turmeric, garlic powder, sea salt and black pepper. Continue to sauté for about 10 more minutes or until tender.

  5. Squeeze in the juice of the lemon, parsley and green onion.

  6. Serve and enjoy!

Crispy Roasted Brussels Sprouts

Brussels Sprouts are my favorite vegetable of all time. I cook them at home and order them at a restaurant whenever possible. After years of trial and error, this recipe is my go-to method of cooking them. I have a few key factors to share in order to get the crispiest brussels sprouts with that amazing char!

  1. The size of the Brussels Sprouts matters. Halving them results in a greater surface area for oil and seasonings to soak into the brussels sprouts, resulting in more flavor and a lovely texture.
  2. Do not crowd the pan! If your pan is too small, the brussels sprouts will not cook evenly. Make sure each brussel sprout is touching the bottom of the pan. This is essential for the crisp-factor!
  3. Be generous with the avocado oil. You want the brussels to be fully coated. Avocado oil as a cooking oil is very heat stable and is one of my favorite oils for high-temperature cooking. Extra virgin olive oil is an extremely healthy oil. However, it has a very low smoke point making it completely unsuitable for cooking at high temperatures in the oven.
  4. 425F is the sweet spot. A lot of the time, people do not cook their Brussels sprouts at a high enough temperature. This temperature makes for mouth-watering perfection.

That’s it! I hope you love this recipe as much as I do!

Crispy Roasted Brussels Sprouts

My go-to recipe for crispy roasted brussels sprouts! The perfect side dish, appetizer, or snack. This is also the perfect sized batch for meal prep for the busy week ahead.

Course Appetizer, Side Dish, Snack
Cuisine dairyfree, glutenfree, nutfree, Paleo, Vegan, whole30
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people
Author lexiborr

Ingredients

  • 2 lb brussel sprouts
  • 4 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 4 cloves of fresh garlic peeled
  • 1 lemon
  • Pinch of crushed red pepper flakes

Instructions

  1. Preheat oven to 425F and line a large baking tray with parchment paper.

  2. Trim bottom of Brussels Sprouts, and slice each in half top to bottom. Place into a large mixing bowl and drizzle with avocado oil, sea salt, black pepper garlic cloves and mix until well combined.

  3. Place the baking sheet into the oven and roast for 30-35 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a toss to make sure they are evenly roasting.

  4. Once crisp and brown, remove the baking sheet from the oven. Squeeze the lemon on the sprouts and sprinkle with crushed red pepper flakes.

  5. Serve immediately or store in the fridge for 2-3 days.

Purple Cabbage, Brussels Sprouts and Toasted Pumpkin Seed Salad

Brussels Sprouts and purple cabbage are are two of my favorite vegetables. But, i’m really picky about how I like them cooked. Brussel Sprouts can be easily ruined when boiled, turning into a mushy smelly mess. Red cabbage can also be tricky.

I like them both roasted in a very hot oven until they get crispy. And I love them braised like this- thinly sliced, cooked in oil and apple cider vinegar. Cooled, and then tossed with a simple dijon vinaigrette dressing and topped with toasted pumpkin seeds.

When served chilled, the salad becomes creamy and delicious. I wanted to keep this salad really simple but you could add more ingredients if you like. I added shredded chicken to it for lunch and it was delicious!

Purple Cabbage, Brussels Sprouts and Toasted Pumpkin Seed Salad

A beautiful, healthy salad that combines shredded brussels sprouts and red cabbage with toasted pumpkin seeds and a lemon dijon vinaigrette dressing. Simple but so delicious! 

Course Appetizer, dressing, Main Course, Salad, Side Dish
Cuisine dairyfree, glutenfree, Paleo, Vegan, whole30
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author lexiborr

Ingredients

For the salad:

  • 1 lb Brussel sprouts, quartered
  • 1 1/2 lb Red cabbage, very thinly sliced 6 cups
  • 1/4 cup raw pumpkin seeds
  • 4 garlic cloves, thinly sliced
  • 1 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • Dash of sea salt and pepper
  • Handful of fresh parsley

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp raw honey
  • Dash of sea salt and pepper

Instructions

  1. Spread the pumpkin seeds in a pan and toast for about 3 minutes, until golden brown. 

  2. In a large skillet, heat the avocado oil. Add the sliced garlic and cook over medium heat. Add the brussels sprouts and red cabbage and toss, then add the apple cider vinegar, sea salt and pepper. Cook over low heat for 15 minutes stirring occasionally.

  3. Meanwhile, in a small bowl, whisk the lemon juice with the honey and dijon mustard. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.

  4. After the red cabbage and brussels sprouts are tender and brown, remove from the heat and let cool. 

  5. Once cooled, add dressing and toasted pumpkin seeds to salad. Garnish with fresh parsley and refrigerate. Serve chilled or room temperature.

  6. Store in the fridge for 2-3 days.

Paleo Jalapeño Meatballs

I love meatballs, and this is my version of spicy meatballs without added flour or sugar. The meatballs are tender and flavorful, and you can serve them plain as an appetizer, or over your favorite gluten-free pasta. Don’t be intimidated if you’ve never made meatballs before – they come together quickly and easily.  If you don’t eat beef, ground turkey or chicken work equally well!

Paleo Jalapeño Meatballs

These flavorful Jalapeño Meatballs are delicious! They are totally grain free, gluten free, and perfect for a weeknight meal over gluten-free pasta or as an appetizer. 

Course Appetizer, Main Course, Side Dish
Cuisine dairyfree, glutenfree, nutfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author lexiborr

Ingredients

  • 2 lbs grass-fed beef
  • 1/4 cup minced jalapeños
  • 1/4 cup minced red onion
  • 4 cloves of minced garlic
  • 1 tbsp coconut aminos
  • 2 tbsp coconut flour
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions

  1. Preheat oven to 400F.

  2. In a large bowl, combine all ingredients. 

  3. Shape the beef mixture into 1.5-2 inch balls and place on a baking sheet lined with parchment paper. 

  4. Bake for 20 minutes, let cool for 5 minutes, then serve with your favorite sauce!

Recipe Notes

I love these meatballs over Banza pasta. It is gluten-free and made from chickpeas and quinoa flour (not paleo but a great alternative when you are craving pasta! I also love serving these meatballs with Raos Marinara sauce because the ingredients are minimal and there is no added sugar!