#cleaneatingrecipes

A delicious gluten- and dairy-free casserole made with coconut milk, quinoa, chicken, and a mix of colorful vegetables that is baked to perfection.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups cooked chicken, shredded. 1 cup broccoli florets. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 1/2 cup onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups chicken broth. 1/2 cup coconut milk. 1/4 cup nutritional yeast optional. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Saute garlic and onion until softened. Add bell pepper, broccoli, and cherry tomatoes to the skillet. Cook for 3-5 minutes until veggies are slightly tender. Stir in shredded chicken, quinoa, oregano, thyme, paprika, salt, and pepper. Cook for an additional 2 minutes. Transfer the mixture to a greased casserole dish. In a separate bowl, mix chicken broth, coconut milk, and nutritional yeast. Pour this mixture over the quinoa and chicken mixture in the casserole dish. Cover the casserole dish with foil and bake in the preheated oven for 25-30 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from the oven, garnish with fresh parsley, and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

The crunch of fresh Brussels sprouts combined with the sweetness of dried cranberries and honey makes this Raw Sweet Brussels Sprouts Salad a delicious Paleo-friendly dish. It adds nutrition and refreshment to any meal.

Ingredients: 1 lb Brussels sprouts, thinly sliced. 1/2 cup sliced almonds. 1/4 cup dried cranberries. 2 tbsp olive oil. 2 tbsp apple cider vinegar. 1 tbsp raw honey. Salt and pepper to taste.

Instructions: Sliced Brussels sprouts, sliced almonds, and dried cranberries should all be combined in a big bowl. Mix the olive oil, raw honey, apple cider vinegar, salt, and pepper in a small bowl. After pouring the dressing over the mixture of Brussels sprouts, toss to coat thoroughly. Before serving, let the salad marinate for approximately ten minutes to allow the flavors to meld. Present and savor!

Prep Time: 15 minutes

Cook Time: 0 minutes

The classic Beef and Broccoli stir-fry made in a tasty and healthy way that is Low Carb, Keto-friendly, and full of flavor and nutrients.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 cups broccoli florets. 3 cloves garlic, minced. 1 tablespoon coconut aminos. 1 tablespoon olive oil. 1 teaspoon ginger, grated. Salt and pepper to taste.

Instructions: In a bowl, marinate the sliced beef with coconut aminos, minced garlic, grated ginger, salt, and pepper for 15-20 minutes. Heat olive oil in a skillet over medium-high heat. Add the marinated beef slices and cook for 3-4 minutes until browned. Remove the beef from the skillet and set aside. In the same skillet, add the broccoli florets and cook for 2-3 minutes until slightly tender. Return the beef to the skillet and stir-fry with the broccoli for an additional 2 minutes. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

A Paleo twist on a classic Asian dish, this cauliflower fried rice is packed with flavor and nutrients. A satisfying Whole30 compliant meal ready in minutes.

Ingredients: 1 head cauliflower, grated or riced. 2 tablespoons coconut oil. 2 eggs, beaten. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup mixed vegetables carrots, peas, bell peppers, diced. 3 tablespoons coconut aminos. Salt and pepper to taste. Green onions, sliced for garnish.

Instructions: Heat the coconut oil in a big skillet or wok over medium heat. When the scrambled eggs are fully cooked, add the beaten eggs. Take out of the skillet and place aside. If necessary, add more coconut oil to the same skillet. Saut the garlic and onion until they become transparent. Cook the mixed vegetables until they become tender. Add coconut aminos and grated cauliflower and stir. Cook, stirring occasionally, until cauliflower is tender, 5 to 7 minutes. Return the cooked eggs to the skillet and stir to mix. To taste, add salt and pepper for seasoning. Before serving, garnish with sliced green onions. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

A Paleo twist on the classic pigs in a blanket, this recipe replaces the traditional dough with a grain-free coconut flour batter and uses nitrate-free bacon and grass-fed sausage for a healthier, keto-friendly version.

Ingredients: 1 lb nitrate-free, sugar-free bacon. 1 lb grass-fed beef or turkey sausage. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. 1/4 tsp black pepper. 1/4 cup coconut flour. 1 tsp baking powder. 1/4 tsp sea salt. 1 large egg. 2 tbsp water.

Instructions: Set the oven temperature to 375F 190C. The sausage should be combined with smoked paprika, black pepper, onion powder, and garlic powder in a bowl. Blend thoroughly. Create tiny, one-inch-long sausages out of the sausage mixture. Halve the strips of bacon. Using a toothpick, wrap a half strip of bacon around each sausage piece. Arrange the encased sausages onto a parchment paper-lined baking sheet. Mix the baking powder, sea salt, and coconut flour in a separate bowl. When the flour mixture is well combined and a thick batter forms, add the egg and water and stir. Distribute the batter evenly over each wrapped sausage using a spoon. Bake for 20 to 25 minutes, or until the batter is golden brown and the bacon is crispy, in a preheated oven. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes