#whole30approved

These Paleo Portobello Fajitas are a delicious and healthy alternative to traditional fajitas. Packed with flavor from spices and veggies, they are served in lettuce wraps for a grain-free, low-carb option.

Ingredients: 4 large portobello mushrooms, stems removed and sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp chili powder. 1 tsp cumin. 1/2 tsp smoked paprika. Salt and pepper to taste. Juice of 1 lime. 8-10 lettuce leaves, for serving.

Instructions: Sliced portobello mushrooms, bell peppers, onions, and minced garlic should all be well coated after being tossed in a big bowl of olive oil, chili powder, cumin, smoked paprika, and salt and pepper. Heat a sizable skillet to medium-high temperature. After adding the seasoned veggies to the skillet, cook for 8 to 10 minutes, stirring now and then, or until the vegetables are soft and starting to brown. After the food is cooked, add the lime juice to the fajita mixture and mix well. Spoon the fajita mixture onto a lettuce leaf, then roll it up like a taco to serve. Savor your Portobello Fajitas on the Paleo diet!

Prep Time: 15 minutes

Cook Time: 10 minutes

A crunchy and satisfying grain-free granola perfect for traveling. Packed with nuts, seeds, and coconut, this Paleo-friendly snack will keep you fueled on the go. It's customizable and can be made Whole30 compliant by omitting the honey or maple syrup.

Ingredients: 2 cups mixed nuts almonds, cashews, walnuts. 1/2 cup unsweetened shredded coconut. 1/4 cup pumpkin seeds. 1/4 cup sunflower seeds. 2 tablespoons coconut oil, melted. 2 tablespoons honey or maple syrup optional, omit for Whole30. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. Pinch of salt.

Instructions: Preheat oven to 300F 150C. In a large bowl, mix together nuts, shredded coconut, pumpkin seeds, and sunflower seeds. In a separate small bowl, whisk together melted coconut oil, honey or maple syrup if using, vanilla extract, cinnamon, and salt. Pour the wet ingredients over the dry ingredients and mix until everything is well coated. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 25-30 minutes, stirring halfway through, until golden brown and fragrant. Remove from the oven and let cool completely. The granola will crisp up as it cools. Once cooled, break apart any large clusters. Store in an airtight container or portion into individual snack bags for easy travel.

Prep Time: 10 minutes

Cook Time: 25 minutes

These Spicy Coconut Shrimp are a tasty mix of soft shrimp marinated in a tasty coconut and spice mix and then quickly cooked to perfection. They are Paleo, Whole30, gluten-free, and dairy-free, so they're a great choice for a healthy meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup coconut milk. 2 tbsp coconut aminos. 2 tbsp lime juice. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 2 tbsp coconut oil. Fresh cilantro for garnish.

Instructions: Put lime juice, garlic, ginger, paprika, cayenne pepper, salt, and pepper in a bowl. Add the coconut milk and coconut aminos. Put the shrimp in the marinade, toss it around to coat, and set it aside for at least 30 minutes. In a pan, heat the coconut oil over medium-high heat. Take the shrimp out of the marinade and shake off the extra. In the pan, cook the shrimp for two to three minutes on each side, or until they are pink and done. Add fresh cilantro on top and serve hot.

Prep Time: 40 minutes

Cook Time: 6 minutes

These BBQ Meatballs Stuffed Potatoes are a perfect combination of savory meatballs and sweet, tender sweet potatoes. It's a hearty and satisfying Paleo and Whole30 compliant meal that's packed with flavor.

Ingredients: 4 medium-sized sweet potatoes. 1 pound ground beef. 1/2 cup finely chopped onion. 1/4 cup almond flour. 1/4 cup coconut aminos. 2 tablespoons tomato paste. 1 tablespoon apple cider vinegar. 1 tablespoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper adjust to taste. 1/4 cup compliant BBQ sauce. Fresh chopped parsley for garnish optional.

Instructions: Preheat your oven to 400F 200C. Wash and dry the sweet potatoes, then prick them with a fork in a few places. Place them on a baking sheet and bake for about 45-50 minutes, or until they are tender when pierced with a fork. While the sweet potatoes are baking, prepare the meatballs. In a large mixing bowl, combine ground beef, chopped onion, almond flour, coconut aminos, tomato paste, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix until well combined. Form the mixture into meatballs, about 1-2 inches in diameter. Heat a skillet over medium heat and cook the meatballs until they are browned on all sides and cooked through, approximately 10-12 minutes. You can also use an oven-safe skillet to finish cooking them in the oven for an additional 5-7 minutes at 400F 200C if needed. Once the sweet potatoes are done baking, allow them to cool slightly, then slice them open lengthwise and fluff the insides with a fork. Place 2-3 meatballs inside each sweet potato, drizzle with compliant BBQ sauce, and garnish with fresh chopped parsley if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 60 minutes