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! 

Lemon Salmon with Creamy Dill Sauce

When I was a kid, I never thought that I would grow up to be such a salmon lover. But here I am, head over heels in love with this nutrient rich fish. Salmon is a huge part of my diet these days and I cook it at least once a week. This simple salmon is one of my favorite dishes, and the creamy dill sauce just makes it outrageously good. I hope you love it as much as we do!

Lemon Salmon with Creamy Dill Sauce

There's nothing like fresh wild salmon! The dairy-free yogurt sauce is seasoned with dill and lemon juice so that it doesn't overpower the delicate salmon flavor! The perfect dairy-free, paleo plate. 

Course dressing, Main Course, sauce
Cuisine dairyfree, glutenfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author lexiborr

Ingredients

For the salmon:

  • 1 Wild salmon fillet (about 1.5-2 lbs)
  • 6 fresh lemon slices
  • 1/4 cup avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • Dash of crushed black pepper

For the Creamy Dill Sauce:

  • 2/3 cup Plain/unsweetened dairy-free yogurt
  • 2 tbsp extra virgin olive oil
  • Juice of one lemon
  • 1 tbsp finely chopped fresh dill
  • 1/4 tsp garlic powder
  • Sea salt and pepper to taste

Instructions

  1. Preheat oven to 400F. Line a baking pan with parchment paper.

  2. Place salmon skin side down on pan and season with avocado oil, spices, and top freshly sliced lemon. Bake in oven for 10-15 minutes depending on thickness.

  3. Then, broil for 4-6 minutes or until the fish flakes easily with a fork.

  4. Meanwhile, combine the sauce ingredients and mix until smooth. Serve with salmon.

Recipe Notes

For the creamy dill sauce, any dairy-free yogurt will work as long as it is unsweetened. I use Kite Hill plain, unsweetened greek style yogurt. You can find it at most Whole Foods.

Alternatively, if you are not dairy-free, feel free to use traditional greek yogurt. 

Cauliflower Fried Rice

This bowl of Cauliflower Fried “Rice” does not make me miss the real thing in the slightest! The texture is so similar to regular rice that it will fully satisfy your craving. I usually buy the riced cauliflower from Trader Joe’s and use the whole bag for this recipe. If you can’t find riced cauliflower at your grocery store, it takes about a minute to make in the food processor- just pulse until you reach a rice-like size.

I usually make a big batch of this and keep it in the fridge for a few days. It makes for great leftovers and you can add any sort of protein you like. I’ve done it with shrimp, chicken thighs, and steak and all are equally delicious and satisfying.

Cauliflower Fried Rice

This Cauliflower Fried Rice is a delicious alternative to your traditional take-out fried rice. Paleo, Whole30, gluten free, dairy free, and so amazing!

Course Appetizer, Main Course, Salad, Side Dish
Cuisine dairyfree, glutenfree, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Author lexiborr

Ingredients

  • 1 medium head of cauliflower or 5 cups riced cauliflower
  • 4 cloves garlic minced
  • 1/2 cup frozen or fresh peas
  • 1/2 cup red, green and yellow peppers chopped
  • 1/4 cup red onion chopped
  • 3 medium scallions sliced
  • 2 tbsp coconut aminos
  • 1/2 tbsp coconut oil
  • 1 large egg
  • 1/4 tsp sea salt
  • 1/4 tsp ginger powder
  • Dash of black pepper
  • 1 lemon juiced

Instructions

  1. Chop cauliflower head into big chunks then pulse in a food processor until a rice-like consistency forms. Alternatively you could buy riced cauliflower from Trader Joe's or most grocery stores (just make sure the only ingredient is cauliflower). 

  2. In a medium sized pan, heat coconut oil over high heat. Add cauliflower, peas, garlic, onion, and scallion. Let cook for five minutes stirring frequently. Add coconut aminos, garlic, ginger salt and pepper, and then continue to stir fry.

  3. Reduce the heat to low, cover the pan, and cook until the cauliflower is tender, 6 to 8 minutes.

  4. Uncover and push mixture to the sides of the pan to create an opening in the center. Then add the egg and scramble.

  5. Add fresh squeezed lemon juice. Mix well and add more coconut aminos, salt or pepper to taste. Serve immediately or store in an airtight container for 3-4 days.

 

Vegan Pea Pesto

This vegan pea pesto tastes like spring! It’s amazing over pasta, roasted vegetables, a slice of bread, pretty much anything.

Vegan Pea Pesto

Delicious, easy pea pesto pasta that's vegan, gluten free, paleo and amazing with pasta, roasted vegetables, or thrown on top of a salad! 

Course Appetizer, dressing, Salad, Side Dish
Cuisine Paleo, Vegan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Author lexiborr

Ingredients

  • 1 cup fresh basil
  • 1 cup arugula
  • 1/2 cup fresh parsley
  • 1 cup green peas or thawed frozen peas
  • 4 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup extra virgin olive oil
  • 1 lemon juiced
  • 1 tbsp nutritional yeast
  • 1/4 tsp sea salt

Instructions

  1. In a food processor, add basil, arugula parsley, peas, garlic, pine nuts, lemon juice, nutritional and sea salt. While the machine is processing , slowly add in the olive oil.

  2. Continue blending until creamy and well combined. If it has trouble blending add a bit more olive oil or filtered water.

  3. Enjoy fresh on top of pasta, roasted vegetables, or salad. Leftovers will keep in the refrigerator up to 2-3 days in an airtight container.

Fried Plantains

If you’re ready to add plantains to your life but aren’t sure how (like I was for way too long) you are in luck! My recipe is super simple and they are ready to eat within a few minutes. If you are paleo or avoiding grains, it can be hard to find a variety of carbohydrates to incorporate. I find myself eating sweet potatoes most of the time, but plantains are a great way to switch up your menu! They make an excellent side dish, quick snack, or addition to any meal.

Fried Plantains

Easy, delicious and so satisfying! They are paleo, vegan, dairy free and perfect as a snack, side dish, appetizer, or addition to any meal!

Course Appetizer, Main Course, Side Dish, Snack
Cuisine Paleo, Vegan
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 3
Author lexiborr

Ingredients

  • 1 large plantain
  • 3 tbsp coconut oil or avocado oil
  • pinch of sea salt
  • dash of black pepper

Instructions

  1. Heat your oil in a pan (I use my cast iron skillet) over medium heat.

  2. Peel your plantain by cutting off the ends and then slicing the peel to make it easier to peel.

  3. Slice plantain so you get 1" round slices.

  4. Place plantains in coconut oil. When the bottoms are golden brown, flip to brown the other side.

  5. With the back of a fork, press down on each side to flatten each plantain. Add salt and pepper.

  6. Remove from the pan and enjoy!

Paleo Chicken Tenders

Delicious Paleo Chicken Tenders made with a mix of almond meal, egg and spices and baked to perfection. These easy chicken tenders are perfect for an easy weeknight dinner and over a salad for lunch the next day!

Paleo Chicken Tenders

These Paleo Chicken Tenders are easy to make and packed with flavor! A healthy version of a childhood favorite. Grain free, dairy free and low carb.

Course Appetizer, Main Course, Side Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 tenders
Author lexiborr

Ingredients

  • 1 lb. organic skinless chicken breasts pounded and cut into strips
  • 1 large egg whisked
  • 1/2 cup almond meal
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder

Instructions

  1. Preheat oven to 425F.

  2. Place almond meal, sea salt, paprika, garlic powder and black pepper in a small bowl and stir to combine.
  3. Crack egg into another bowl and whisk with avocado oil and lemon juice.

  4. One by one, dredge each chicken tender in the egg bowl,  and then dip each into the dry mixture. 

  5. Place the coated tenders on a baking pan lined with parchment paper. Bake for 20 minutes, flipping the tenders half way through. When done, the chicken tenders will be golden brown and completely cooked through.
  6. Remove tenders from the oven and allow to cool before serving.

Recipe Notes

Keep chicken tenders stored in an airtight containers in the fridge for up to 4 days. I love prepping a big batch of these and adding them to salads and nourish bowls!

Cajun Cauliflower “Steaks” with Arugula Pesto

Cajun Cauliflower "Steaks" with Arugula Pesto

For a new take on cauliflower, try these cauliflower "steaks" with a cajun kick and a dairy-free, vegan arugula pesto sauce! 

Course Appetizer, Main Course, Side Dish
Cuisine Paleo, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 "steaks"
Author lexiborr

Ingredients

Cauliflower "Steaks"

  • 1 large head of cauliflower
  • 2 tbsp avocado oil
  • 3-4 tsp Cajun spice blend or similar spices
  • 1/4 tsp sea salt

Arugula Pesto Sauce

  • 1 bunch Italian parsley
  • 1 handful fresh arugula
  • 2 cloves fresh garlic
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 2 tbsp extra virgin olive oil
  • sea salt + black pepper to taste

Instructions

  1. Preheat oven to 400F and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps them hold together.
  2. Place "steaks" on a parchment lined baking sheet and rub the "steaks" with avocado oil and spice blend.
  3. Bake for 25-30 minutes, flipping carefully at the halfway point.

  4. While the "steaks" are baking, prepare the Tahini Pumpkin Seed Pesto by adding all ingredients to a food processor and pulse until a creamy sauce is formed.
  5. Plate cauliflower and spread pesto sauce on top.
  6. Garnish with fresh lemon and pumpkin seeds and serve!