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Strawberry Balsamic Summer Salad with Grilled Lemon Chicken

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Can you tell I’m on a strawberry kick? I think this is my second post in a row centered around strawberries! What can I say? It’s screaming hot in Dallas right now and anything “citrusy” and refreshing sounds amazing!

And, when I can make a meal without having to turn the oven on or stand over the stove, COUNT. ME. IN!

I know you’ve read my salad schpeal before so I’ll keep this short for anyone who hasn’t read previous salad posts… I LOVE salad. Would eat it almost daily. But I don’t just love any salad, I love BIG salads that have lots of ingredients and textures and feel like a meal vs bird food. THAT is a salad in my book!

And this recipe will not disappoint that criteria. This recipe was actually started by Mo and then I swooped in and amp’d it up a bit.

We really believe in eating seasonally and we practice coaching out clients the same way. When you eat seasonally you get far more nutrition out of the food and you’re body is able to operate cyclically. Meaning, when you begin to pay attention to eating per the season, you will notice that you will crave lighter, brighter foods in the spring and summer months and heavier, more rich foods in the fall and winter months. Unless of course you live in SoCal and you have one season per year. Okay, okay, maybe one and a half. 😉

This salad recipe is super quick to make and is so refreshing and light. It is perfect for the hotter months!

If you’re practicing strict Paleo, feel free to sub the couscous with cauliflower rice. I offer directions on how to cook the cauliflower rice in the Notes section.

Hope you enjoy!

Strawberry Balsamic Summer Salad with Grilled Lemon Chicken

Serves 2

Ingredients:

  • 2 free range boneless, skinless chicken breasts
  • 1 large lemon, zest and juice
  • 2 tsp paprika
  • ¾ cup dry couscous*
  • ½ large container pre-washed baby spinach
  • 8-10 fresh strawberries, leaves removed and sliced
  • 1 avocado, diced
  • 2-3 tbsp crumbled goat cheese
  • 1/3 cup walnuts, halved and toasted
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper, to taste

Directions:

  • Place chicken breasts into a large Ziploc bag with the lemon zest and juice, paprika and a good pinch or two of salt and pepper. Seal the bag, toss well to coat the chicken and place in the fridge to marinate for 30 minutes, up to overnight.
  • When you’re ready to make the couscous and put the salad together, get the chicken out of the fridge and place a grill pan sprayed with avocado oil cooking spray over medium heat. Once hot but not smoking, place the chicken breasts onto the pan and grill for approx. 5 minutes per side or until a meat thermometer reads 160 degrees F.
  • While the chicken is grilling, make the couscous. In a medium pot, combine 1 cup filtered water and a good pinch of salt. Bring to a boil and then stir in couscous (do not just dumb the couscous in without stirring or it will all clump together – stir as you pour it in…). Cover, remove from heat immediately and set aside for 5 minutes. Uncover, gently fluff with a fork and set aside until ready to assemble the salad.
  • While the couscous is cooking, place the spinach, sliced strawberries, avocado and goat cheese into a large salad bowl. Pour approx. ½ cup of the cooked couscous (while still warm) on top. Top with a good drizzle of olive oil and balsamic, salt and pepper to taste and toss gently to combine.
  • Slice the chicken and place on top or dice into bite-sized pieces and toss with the salad. Serve!

Notes:

  • To make this Paleo, sub couscous with approx. 1 1/2 cups uncooked cauliflower rice – saute in a nonstick skillet over medium heat until softened and slightly browned.
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  1. Place chicken breasts into a large Ziploc bag with the lemon zest and juice, paprika and a good pinch or two of salt and pepper. Seal the bag, toss well to coat the chicken and place in the fridge to marinate for 30 minutes, up to overnight.
  2. When you’re ready to make the couscous and put the salad together, get the chicken out of the fridge and place a grill pan sprayed with avocado oil cooking spray over medium heat. Once hot but not smoking, place the chicken breasts onto the pan and grill for approx. 5 minutes per side or until a meat thermometer reads 160 degrees F.
  3. While the chicken is grilling, make the couscous. In a medium pot, combine 1 cup filtered water and a good pinch of salt. Bring to a boil and then stir in couscous (do not just dumb the couscous in without stirring or it will all clump together – stir as you pour it in…). Cover, remove from heat immediately and set aside for 5 minutes. Uncover, gently fluff with a fork and set aside until ready to assemble the salad.
  4. While the couscous is cooking, place the spinach, sliced strawberries, avocado and goat cheese into a large salad bowl. Pour approx. ½ cup of the cooked couscous (while still warm) on top. Top with a good drizzle of olive oil and balsamic, salt and pepper to taste and toss gently to combine.
  5. Slice the chicken and place on top or dice into bite-sized pieces and toss with the salad. Serve!
Recipe Notes

To make this Paleo, sub couscous with approx. 1 1/2 cups uncooked cauliflower rice - saute in a nonstick skillet over medium heat until softened and slightly browned.

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Blood Orange Summer Salad

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Salad’s can be boring. We get it. But when it is 7000 degrees in Dallas (not really, obviously – but good-ness it feels like it!) and the LAST thing you want is something hot to eat – salad’s can make the perfect meal! That’s right… To all my manly men out there – I just referred to a salad as a “meal…”

When Mo and I first met and I offered to make dinner and told him we were going to have “a big salad…” he almost broke up with me right there on the spot. (Look what he’d be missing out on today! Ha! 🙂 ) Nevertheless, he indulged me and all but licked his bowl clean. This girl can make a mean salad… And one that does not leave you feeling like you just ate “rabbit food…”

The key is loading it up with different textures and temperatures and then tossing it with a really yummy dressing.

First you’ve got to start with really good greens – none of this iceberg lettuce crap. I’m talking spinach, arugula, kale, mixed baby lettuces, mache, etc. Anything but iceberg!

Then, you pick out your protein – be it salmon, as on this salad, or perhaps roasted chicken, ground beef or bison, if you’re vegan – maybe some tempeh… And season whatever you choose really well! THIS is key!

Now lets talk temperatures – I love to toss a salad with some vegetables (anything in season) I’ve just roasted or a just cooked protein source – this way the warmth from the cooked item gently wilts the greens… I know this may sound odd but THIS is what brings the whole salad together and makes it really feel like a true meal vs just greens and vegetables on a plate.

So you have the crisp from the greens, the warmth from the vegetables and/or protein and now we need something chilled that when you bite into it along with the greens and protein creates this awesome experience in your mouth… Stop! Get your minds out of the gutter! I’m talking about FOOD! 😉 This is where avocado or fruit, like the blood oranges in this salad come into play…

Now the dressing… It really depends on what season we’re in for me. So, if it’s cold outside and I am craving greens but want something really hearty – I will make a creamy dressing with Primal Kitchen Avocado Oil Mayo as the base. If it’s hotter than hell outside and I want anything BUT hearty – I will simply use good extra virgin olive oil or avocado oil and either with a vinegar – red wine vinegar, balsamic vinegar or my fav: apple cider vinegar.

Last but absolutely not least – something crunchy – this should go on the salad after you’ve dressed it so that it doesn’t get the crunchy item soggy. I love to toast up sourdough croutons or roast some chickpeas or black beans. Toasted pumpkin seeds or almonds, pecans, cashews, etc. are great too! In this salad, the crunch actually comes from the way I cooked the salmon – because it is seared, it gets this wonderful crust! Mmmm… It’s SO good! You could also make your own tortilla chips by slicing up Ezekiel brand Sprouted Corn Tortillas or Siete brand Almond Flour or Coconut Flour Tortillas and toasting in the oven to get them crisp!

See? Salads don’t have to be boring! They are AWESOME if you follow these steps!

Now make this one and you can thank me later! 😉

Enjoy!!!

Blood Orange, Avocado & Goat Cheese Salad with Salmon

Serves 1

Ingredients:

  • 5-7oz wild caught salmon, skin on
  • 2 tsp ghee butter
  • 3-4 handfuls raw spinach, arugula or mixed greens
  • 2 tbsp crumbled goat cheese
  • ½ small avocado, diced
  • ½ blood orange, segments only
  • 1-2 tbsp chopped chives
  • 1 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • sea salt and black pepper, to taste

Directions:

  • Heat ghee butter in a large nonstick skillet over medium-high heat. Season top of salmon with salt and pepper. Once ghee is melted, place salmon into the skillet skin-side-up. Let cook for 4 minutes and then flip and cook another 3-4 minutes, based on preferred doneness.
  • While the salmon is cooking, place the orange segments into the bottom of a large bowl (this is so the juice does not make the greens soggy) and then place greens, goat cheese, avocado and chives on top. Sprinkle with salt and pepper and drizzle olive oil and vinegar over the top. Toss gently to combine.
  • To serve, place salad onto a plate or bowl. Gently peel skin of salmon off and place on top of prepared salad, skin-side-down.
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  1. Heat ghee butter in a large nonstick skillet over medium-high heat. Season top of salmon with salt and pepper. Once ghee is melted, place salmon into the skillet skin-side-up. Let cook for 4 minutes and then flip and cook another 3-4 minutes, based on preferred doneness.
  2. While the salmon is cooking, place the orange segments into the bottom of a large bowl (this is so the juice does not make the greens soggy) and then place greens, goat cheese, avocado and chives on top. Sprinkle with salt and pepper and drizzle olive oil and vinegar over the top. Toss gently to combine.
  3. To serve, place salad onto a plate or bowl. Gently peel skin of salmon off and place on top of prepared salad, skin-side-down.
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Chilled Cauliflower Salad

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One of our favorite restaurants in Dallas is Bolsa. They always have beautifully crafted cocktails with high quality ingredients and they feature a constantly changing seasonal menu. They were on the “farm-to-table” scene way ahead of their time.

We’ve been eating there for quite some time and they always have a dish or two that I have my first bite of and look at Mo and say, “I have to figure out how they made this! I could eat this every day!” Which explains the birth of my Chilled Cauliflower Salad.

We went with some friends one night and one of the girls we were with ordered the Fried Cod with Cauliflower Salad. Holy. Moly. It’s the perfect dish. The salty fried cod coupled with this refreshing, chilled cauliflower salad with pops of sweetness from the pomegranate seeds… I mean, it’s the absolute perfect bite!

I think my rendition tastes pretty darn close to Bolsa’s.

I love to serve this with roasted chicken with salty, crispy skin… I’ve also done seared ahi with this and it was wonderful!

This dish is great the day of but it’s even better the day after and it makes plenty if you like to food prep for the week! When we have this in our fridge, I usually end up having it for Breakfast (with an over easy egg on top… YUM!) and again for lunch! It is seriously that good and so good for you! It is the perfect warm (read: scorching hot) weather recipe!

Hope you enjoy as much as we do!

Chilled Cauliflower Salad

Serves 8-10

  • 2 medium heads cauliflower, roughly chopped
  • ¼ cup jarred capers, rinsed and patted dry
  • ½ cup Primal Kitchen Avocado Oil Mayo
  • 1 bunch fresh dill, finely chopped
  • zest and juice of 1 small lemon
  • ½ tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 1/2 cup pomegranate seeds
  • 1 bunch green onion (green and white parts), chopped
  • sea salt and black pepper, to taste

Directions:

  • Preheat oven to 425 degrees F.
  • Line a small baking sheet with foil and spray with avocado oil cooking spray. Place capers onto baking sheet in a single layer. Set aside.
  • Line a large baking sheet with foil and spray with avocado oil cooking spray. Place chopped cauliflower onto baking sheet and sprinkle with sea salt. Place in the oven to roast for 10 minutes – toss and then roast for another 7 minutes – you want the cauliflower to be slightly browned but not too soft.
  • Once the cauliflower is done roasting, set it aside to cool for 15-20 minutes.
  • Place the capers into the 425 degree oven to roast for 5 minutes.
  • While the cauliflower is cooling, make the dressing in a large bowl – combine the mayo, dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
  • Spoon the cooled cauliflower into the bowl of dressing, then pour in pomegranate seeds, green onion, capers and another pinch of sea salt and black pepper. Using two wooden spoons, toss well to coat all ingredients with the dressing.
  • Serve immediately (it will be slightly warm but still really good!!!) or place in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets!

 

 

 

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Instructions
  1. Preheat oven to 425 degrees F.
  2. Line a small baking sheet with foil and spray with avocado oil cooking spray. Place capers onto baking sheet in a single layer. Set aside.
  3. Line a large baking sheet with foil and spray with avocado oil cooking spray. Place chopped cauliflower onto baking sheet and sprinkle with sea salt. Place in the oven to roast for 10 minutes – toss and then roast for another 7 minutes – you want the cauliflower to be slightly browned but not too soft.
  4. Once the cauliflower is done roasting, set it aside to cool for 15-20 minutes.
  5. Place the capers into the 425 degree oven to roast for 5 minutes.
  6. While the cauliflower is cooling, make the dressing in a large bowl – combine the mayo, dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
  7. Spoon the cooled cauliflower into the bowl of dressing, then pour in pomegranate seeds, green onion, capers and another pinch of sea salt and black pepper. Using two wooden spoons, toss well to coat all ingredients with the dressing.
  8. Serve immediately (it will be slightly warm but still really good!!!) or place in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets!
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Thai Chopped Salad with Chili Shrimp

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I can’t lie people — this Thai Chopped Salad with Chili Shrimp was amazing! It is a running joke in the Brossette household that we always have “a big salad” for dinner. I mean – I am probably the queen of salad – I like to make all kinds and spruce them up in different ways!

And while Mo would typically roll his eyes when I set this plate in front of him and it is in fact “a big salad” – this time, Mo wouldn’t stop talking about THIS “big salad.” In fact, had we not had other plans, I would’ve made it 2 nights in a row! Maybe 3! IT’S THAT GOOD! And, it makes A BUNCH of salad – so even if you’re cooking for one or two, make the whole recipe, portion it out and have it for lunch for a day or two! It makes great leftovers!

The chopping of the vegetables can get a little monotonous – but TRUST ME! Stick with it! It is worth every second!

Thai Chopped Salad with Chili Shrimp

Serves 4

Ingredients for the Salad:

  • 1 head napa cabbage, cut into quarters and julienned
  • 4 large handfuls baby spinach, chopped
  • 8-12 fresh basil leaves, julienned
  • ½ bunch cilantro, chopped
  • 1 bunch green onion, (green and white parts) thinly sliced
  • ½ red bell pepper, halved and julienned
  • 1 large carrot, peeled and grated
  • 1 cup shelled, pre-blanched non-gmo edamame, thawed
  • 1 large avocado
  • 1 tbsp sesame seeds (black and/or white – if white, I suggest toasting them
  • ½ cup organic cashews, toasted and broken into pieces

Ingredients for the Salad Dressing:

  • 1 tbsp creamy, natural peanut butter
  • ½ tbsp raw/local honey
  • ¼ cup coconut aminos
  • ¼ cup rice vinegar
  • 1 tbsp toasted sesame oil
  • optional: 1 tbsp sriracha

Ingredients for the Chili-Lime Shrimp:

  • 1lb wild/gulf shrimp, peeled and deveined
  • zest and juice of 1 lime
  • 1 ½ tbsp raw/local honey
  • 1 tbsp Coconut Secrets garlic sauce
  • 1 clove garlic, minced OR ¼ tsp garlic powder
  • 1 serrano pepper, seeds and rib removed (unless you want it spicy, then leave either/or both!), and minced
  • ½ tsp sea salt
  • ½ tbsp ghee butter

Directions for the Salad:

  • First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
  • When you’re read to put the salad together – place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
  • Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
  • Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
  • Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
  • Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
  • Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
  • Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.


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Instructions
  1. First, marinade the shrimp. Place all Shrimp Ingredients except for the ghee into a large, sealable Ziploc baggie. Toss the bag gently, to combine well. Set this in the fridge to marinade for at least 30 minutes, up to overnight.
  2. When you’re read to put the salad together - place all of the Salad Ingredients, except for the cashews, into a large bowl. Set in the fridge.
  3. Now, make the dressing: place the peanut butter into a microwave-safe, glass bowl and microwave for 15 seconds – until the peanut butter is softened, but not melted.
  4. Add the remaining ingredients to the peanut butter and whisk until everything is combined; set aside on the countertop, not in the fridge – you want this to stay room temp.
  5. Then, cook the shrimp. Place the ghee butter in a large skillet over medium heat. Once the ghee is melted – swirl the pan around to coat with the ghee.
  6. Pour the liquid out from the marinade and using tongs, place the shrimp onto the skillet in an even layer, not touching. Be careful because the ghee may pop a bit when you do this.
  7. Let the shrimp cook for approx. 3 minutes and then using tongs (I find this easier than a spoon or spatula) flip the shrimp, keeping them in an even layer and cook for another 3 minutes or so. You want the shrimp to be opaque – that is when you know they’re done.
  8. Remove the skillet from the heat and set aside while you finish the salad: pour the dressing over the salad and toss well to coat/combine. Then add the shrimp and toss further OR leave the shrimp to plate on top of the salad. Then toss with the cashews and serve.
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Tuna Salad Lettuce Cups

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It’s summer — and hot food and standing over the stove just doesn’t sound appetizing in the least. ESPECIALLY when you live in TEXAS! So, I decided to make an indoor picnic of sorts, because an outdoor picnic this time of year is frankly, a sweat-fest.

I grew up on my Grandmothers’ (who I call Nina) tuna fish sandwiches on fresh sourdough bread. And to this day, I make tuna salad the EXACT same way she used to – can you guess the secret ingredient? Scroll down to see! And when you do, no “oooo that’s gross!” or “WHAT!?!? I’m not trying that!” Just add the ketchup (oops – gave it away!), mix it up and you’ll never know it’s in there – except that this is going to be the best tuna salad you’ve ever had. Seriously.

These make a great, clean eating, quick and easy lunch or dinner! I love to make my Roasted Green Beans and Roasted Heirloom Potatoes to go with this!

Tuna Salad Lettuce Cups

Makes approx. 12 Lettuce Cups…

Ingredients:

  • 3 cans WILD caught albacore tuna in water
  • ¼ cup Primal Kitchen avocado oil mayo
  • 1 ½ tbsp ketchup
  • 10-12 pickles, cut into small cubes
  • sea salt and black pepper, to taste
  • 12 medium/large butter lettuce leaves
  • ¼ cup fresh cilantro leaves
  • sriracha, optional

Directions:

  • Rinse and drain the tuna and place into a large mixing bowl.
  • Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.
  • Mix in the mayo, ketchup, pickles, sea salt and black pepper.
  • Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!

 

 

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  1. Rinse and drain the tuna and place into a large mixing bowl.
  2. Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.
  3. Mix in the mayo, ketchup, pickles, sea salt and black pepper.
  4. Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!
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Roasted Heirloom Potatoes with Lemon Basil Aioli

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This recipe… These potatoes… We have them AT LEAST once a week at our house! They are the easiest things in the world to make and I’m here to tell you – they are JUST as good as french fries – THERE! I said it! I’m serious… Try them and then look me in the eyes and tell me otherwise. Mmmhmm… They are the ultimate clean eating, healthy comfort food.

I’ve been making these potatoes for quite a while and I’ve perfected them. It’s not rocket science but the details DO matter here — when I say in the directions not to let the potatoes touch when you place them on the sheet pan — I really mean do NOT let them touch. You should be able to see space/foil between each potato. And when I say to place them cut-side-down, I really DO mean that – it’s not just a suggestion. liThis will make them crispy on the outside and creamy on the inside. So you take a bite and basically melt. Almost quite literally. They are heavenly.

Once I had these down and could make them in my sleep, so to speak, I started playing with different aioli’s to dip these beauties in to. Mo and I both love sauces – anything we can dip something in, we’re IN! Hence my life-devotion to chips and salsa!

Our neighbor has several basil plants growing in their front yard and told us we were welcome to take as much as we wanted! THIS is an offer this little Italian girl does not pass up! I would eat basil in or with almost everything! So I came up with this really clean and super refreshing Lemon Basil Aioli. It’s super easy to make and tastes like summer! It’s the perfect thing to cut through the creamy, richness that the potatoes are. We love it and hope you will too!

Make this! Let us know how much you love it! We hope it becomes your new go-to for comfort food or when you get that “I want something fried RIGHT NOW” craving!

Roasted Heirloom Potatoes with Lemon Basil Aioli

Serves 4-6

Ingredients:

  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. 8 fresh basil leaves, minced
  • zest of 1 lemon, juice of ½ lemon
  • ¼ tsp garlic powder
  • approx. 2lbs small heirloom potatoes – red, purple, Yukon gold
  • coconut oil cooking spray
  • several pinches sea salt
  • 1-2 pinches black pepper

Directions:

  • First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.

  • Preheat oven to 425°F.
  • Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  • While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
  • Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.

  • Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
  • Serve immediately.

  • These will keep in the fridge, in an airtight container for up to 7 days.
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  1. First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.
  2. Preheat oven to 425°F.
  3. Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  4. While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
  5. Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.
  6. Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
  7. Serve immediately.
  8. These will keep in the fridge, in an airtight container for up to 7 days.
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Naked Hatch Chile Turkey Burgers

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Tis the season for Hatch Green Chiles and I am SOOOOOOO excited! I love spicy anything — so I twiddle my thumbs through July, waiting for August, when Hatch Chiles come into season and into stores! I’m putting them in EVERYTHING! …just ask M0! 😉

These turkey burgers are super easy to make – everything goes into one bowl. And you can easily double the recipe to make for a larger group or to have as leftovers throughout the week. …these make GREAT leftovers!

Hatch Chiles can be hot or mild — most stores will have them separated in the produce section and/or if pre-roasted. And I will say – the hot ones are HOT. I used 2 mild and 1 hot for this recipe and it was perfect!

I’m not a big fan of buns on my burgers – never have been. It’s not a “carb” thing, it’s just a preference for me. So, if you wanted to add a bun – I suggest a crusty piece of good sourdough bread that you butter with a little ghee and stick on the grill (outdoor or pan) for a couple of minutes before serving… That of course would make these burgers fall into the Primal category vs Paleo — so if Paleo is important to you, stick with the recipe below.

I like to serve these with my Roasted Heirloom Potatoes and Lemon Basil Aioli. But, you could also do roasted asparagus or Jackson’s Honest, Beanitos or Way Better Chips – these are all of our favorites and the cleanest we’ve found!

Naked Hatch Green Chile Turkey Burgers

Makes 2 Burgers or 4 Sliders…

Ingredients:

  • 1lb ground turkey breast
  • 2-3 roasted hatch green chiles, diced***
  • 1 large shallot, grated
  • zest of 1 lime, juice of ½ lime
  • ¼ cup chopped cilantro
  • ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Optional “Bun:” 2-4 large pieces Butter Lettuce, Escarole, Kale, Swiss Chard, etc. or bed of Sautéed Spinach
  • Optional (but recommended) Toppings:
    • Sliced Avocado
    • Coconut Sugar Caramelized Onion***
    • Goat Cheese Crumbles

Directions:

  • Place turkey, chiles, shallot, herbs, spices and lime zest and juice in bowl and use hands to mix well. Set aside.

  • ***Start the caramelized onions (if making) by placing approx. 1 tsp olive oil or cooking spray into a medium nonstick skillet on medium heat. Cut the ends off of the onion, slice in half and then julienne. Place the onion into the pan, sprinkle a pinch of sea salt and ½ – 1 tsp (depending upon how large the your onion is…) coconut sugar over the top and then toss to combine. Once the onion has softened, turn the heat to low and stir every now and then. Let these continue to cook until the burgers are ready to serve or until they are as caramelized as you’d like.***

  • Preheat oven to 400 degrees F.
  • Now, back to the burgers. Form the turkey mixture into two regular sized or four slider-sized patties and place on a plate – I like to cover a plate with foil so that I have easier cleanup.

  • Place a nonstick grill pan or shallow skillet on medium heat with approx. 1-2 tsp ghee butter or cooking spray or go get your outdoor grill lit!

  • When pan is hot and butter is melted, place patties in pan and cook for about 5 minutes on each side. Place in the oven for 10-12 more minutes or until a meat thermometer reads 160 degrees F. Alternatively, throw them onto your outdoor grill and cook accordingly.

  • When burgers are done, get them off of the heat and let rest for 5 minutes or so, while you prep the toppings.
  • Place a piece of Butter Lettuce, Kale, or Sauteed Spinach onto a plate – if using, then the turkey patty, top with onions, goat cheese and avocado – if using. Fold the Butter Lettuce, Kale, etc. over the top, if this applies and ENJOY!

***If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy…

***During Hatch season (August – October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own.

 

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Instructions
  1. Place turkey, chiles, shallot, herbs, spices and lime zest and juice in bowl and use hands to mix well. Set aside.
  2. ***Start the caramelized onions (if making) by placing approx. 1 tsp olive oil or cooking spray into a medium nonstick skillet on medium heat. Cut the ends off of the onion, slice in half and then julienne. Place the onion into the pan, sprinkle a pinch of sea salt and ½ - 1 tsp (depending upon how large the your onion is...) coconut sugar over the top and then toss to combine. Once the onion has softened, turn the heat to low and stir every now and then. Let these continue to cook until the burgers are ready to serve or until they are as caramelized as you'd like.***
  3. Preheat oven to 400 degrees F.
  4. Now, back to the burgers. Form the turkey mixture into two regular sized or four slider-sized patties and place on a plate - I like to cover a plate with foil so that I have easier cleanup.
  5. Place a nonstick grill pan or shallow skillet on medium heat with approx. 1-2 tsp ghee butter or cooking spray or go get your outdoor grill lit!
  6. When pan is hot and butter is melted, place patties in pan and cook for about 5 minutes on each side. Place in the oven for 10-12 more minutes or until a meat thermometer reads 160 degrees F. Alternatively, throw them onto your outdoor grill and cook accordingly.
  7. When burgers are done, get them off of the heat and let rest for 5 minutes or so, while you prep the toppings.
  8. Place a piece of Butter Lettuce, Kale, or Sauteed Spinach onto a plate - if using, then the turkey patty, top with onions, goat cheese and avocado – if using. Fold the Butter Lettuce, Kale, etc. over the top, if this applies and ENJOY!
Recipe Notes

If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy...

During Hatch season (August - October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own.

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Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

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I. LOVE. PASTA. I’m Italian – well, 25% or something… Maybe I should do the ancestry.com thing? Regardless – my Italian grandmother cooked for me all the time, growing up – in fact, she is the reason I am a Nutritionist and because of her I practice Nutrition holistically. She has always cooked with high quality, healthy fats and sprouted grains. She was sprouting grains before it was even a “thing.” She would make Zucchini Muffins and we would add bran and olive oil to them and then smear lots of good, REAL butter on them when they came out of the oven. I can taste them now as I type this…

All of that to say – I CRAVE Italian food but what I dislike about pasta is you can have so little for SO many carbohydrates and calories. NO I don’t advocate counting calories, BUT the way Mo and I eat (ehemmmm – we could probably eat most people under the table!) I want quality AND quantity! So, I’ve fallen in love with the discovery of making vegetables into noodles. Just makes me happy to have a plate full of vegetables that satisfy me the way a plate full of good old fashioned spaghetti does.

This Zucchini “Pasta” makes the perfect summer dish – it’s hearty but refreshing, and super clean – full of healthy fats from the avocado, pine nuts and olive oil and it can be served at room temp or slightly chilled, so it’s perfect in warmer weather! Another bonus – no standing over the stove! Once the chicken is cooked, the heat in the kitchen is turned off!

The Avocado Pesto is completely dairy free and vegan and I promise you won’t miss the cheese! It is great in this recipe but could be your new go-to for pesto’s in other recipes!

This is a super easy to make dinner, but can also serve as a great lunch for the kiddos or to take to work! Just prep all of the ingredients and portion out the zucchini, sundried tomatoes and shredded chicken in individual tupperware and then do the same with pesto in separate tupperware – keep in the fridge and grab and go in the mornings! When you’re ready to eat, simply pour the pesto over the zucchini, etc., shake it up and enjoy!

Hope you enjoy this easy to make lunch or dinner! You’ll feel satisfied and refreshed after eating it!

Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

Serves 2-4

Ingredients:

  • 2 bone-in, skin-on free range chicken breasts***
  • 3 medium zucchini, spiralized into noodles using a spiralizer or peeler
  • ¼ cup sun-dried tomatoes packed in olive oil, drained and thinly sliced
  • 2 cups loosely packed basil
  • 1 cup loosely packed flat leaf parsley
  • 1 medium avocado, pitted
  • ¼ cup + 2 tbsp pine nuts, lightly toasted, divided
  • 2 cloves garlic, peeled
  • zest of 1 lemon, juice of ½ lemon
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper, to taste
  • approx. ¼ – 1/3 cup filtered water
  • Optional: 1 tsp crushed red pepper flakes

Directions:

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with foil and place chicken, bone-side-down/skin-side-up, onto the pan. Rub chicken all over with sea salt and black pepper.
  • Place chicken into the oven on the top rack and roast 25-40 minutes, depending upon how large the breasts are — until a meat thermometer reads 160 degrees. Pull out of the oven and allow to cool at least 20 minutes, so that you can handle it with your hands.

  • While the chicken is roasting, spiralize the zucchini and place in a large bowl and set aside.

  • While the chicken is cooling, make the pesto. In a food processor, fitted with the steel blade, combine the basil, parsley, avocado, ¼ cup pine nuts, garlic, lemon zest/juice and olive oil. Process until combined. With the processor running, add just enough water to make a smooth, but not runny, sauce – no more than a few tablespoons at a time. Season with sea salt and black pepper, to taste.

  • Before shredding the chicken, if you want to use the skin, gently peel it off of the top of the breast and lay flat on the same pan you roasted the chicken on and turn oven to broil. Then, shred the chicken and place into the bowl with the zucchini, add the sundried tomatoes. Pour the sauce over and toss well to combine.

  • Place the chicken skin into the oven on the top rack for 45 seconds to 1 minute – until skin is crisped up.
  • Plate the zucchini, etc. and top with a few pine nuts, red pepper flakes and crispy chicken skin, if you’d like!
  • This is best enjoyed the day it is made.

Notes:

  • Feel free to substitute a pre-roasted rotisserie chicken vs roasting your own. You can certainly use the dark meat as well, if you enjoy it!
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Instructions
  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with foil and place chicken, bone-side-down/skin-side-up, onto the pan. Rub chicken all over with sea salt and black pepper.
  3. Place chicken into the oven on the top rack and roast 25-40 minutes, depending upon how large the breasts are -- until a meat thermometer reads 160 degrees. Pull out of the oven and allow to cool at least 20 minutes, so that you can handle it with your hands.
  4. While the chicken is roasting, spiralize the zucchini and place in a large bowl and set aside.
  5. While the chicken is cooling, make the pesto. In a food processor, fitted with the steel blade, combine the basil, parsley, avocado, ¼ cup pine nuts, garlic, lemon zest/juice and olive oil. Process until combined. With the processor running, add just enough water to make a smooth, but not runny, sauce – no more than a few tablespoons at a time. Season with sea salt and black pepper, to taste.
  6. Before shredding the chicken, if you want to use the skin, gently peel it off of the top of the breast and lay flat on the same pan you roasted the chicken on and turn oven to broil. Then, shred the chicken and place into the bowl with the zucchini, add the sundried tomatoes. Pour the sauce over and toss well to combine.
  7. Place the chicken skin into the oven on the top rack for 45 seconds to 1 minute - until skin is crisped up.
  8. Plate the zucchini, etc. and top with a few pine nuts, red pepper flakes and crispy chicken skin, if you’d like!
  9. This is best enjoyed the day it is made.
Recipe Notes

Feel free to substitute a pre-roasted rotisserie chicken vs roasting your own. You can certainly use the dark meat as well, if you enjoy it!

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Paleo Tortillas

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I was born and raised in Texas. I love Mexican food, as do most of us Texans. In spite of my clean eating lifestyle, if you know me at all, you know that chips and salsa are my favorite food group. Yes, I just gave chips and salsa their own piece of the puzzle on the food pyramid!

When Mo and I first started dating, we would go have Mexican food at any of the local spots AT LEAST twice a week! I’m telling you – I can’t get enough! But then one evening we were making plans for dinner and talked about going out for Mexican and both looked at each other and agreed that we just didn’t want to feel the way we feel after eating it. That’s when I started making my version of Tex-Mex dishes at home.

Check out my Primal Chicken Verde Enchiladas — I used these tortillas for that recipe and it turned out SO good and none of the swollen fingers or tired feeling, inflammation, etc. from that Tex-Mex dinner, like we would normally experience when eating at any of our favorite Mexican restaurants!

These tortillas are a very basic recipe and great to keep in your back pocket as a go-to — super easy to make, entirely gluten and grain free and make the best Paleo substitute for flour or corn tortillas in any recipe that calls for them! Anytime I make them, I make a double-batch to keep some in the fridge through the week for afternoon snacks – roll one or two up and dip into guacamole or roll up with a piece of roasted chicken, etc. They are also great to use for Breakfast Tacos!

You’ll feel a little like you’re making pancakes instead of tortillas, but trust me – they’re an awesome Paleo alternative for tortillas!

Paleo Tortillas

Makes 12, 4 inch tortillas

Ingredients

  • 2 large, cage free eggs
  • 1 cup LIGHT canned coconut milk
  • ½ cup tapioca flour/starch
  • 3 tbsp coconut flour
  • ½ tsp sea salt

Directions

  • In a small bowl, whisk together the eggs and coconut milk.

  • In a large bowl, whisk together the flours and salt.
  • Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.

  • Place a large nonstick sauté pan over medium heat.
  • Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.

  • Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.

Note:

  • If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

 

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Instructions
  1. In a small bowl, whisk together the eggs and coconut milk.
  2. In a large bowl, whisk together the flours and salt.
  3. Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
  4. Place a large nonstick sauté pan over medium heat.
  5. Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
  6. Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
Recipe Notes

If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

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Paleo Ancho Chili Shrimp Tacos

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If you were following me at Just Eat the Food, you know this recipe. I’ve revamped it a bit and decided to post it here, my new home, because I’ve gotten SO many compliments on it!

These tacos are super easy to make and will only take you about 30 minutes, start to finish. I, of course, suggest you make my Paleo Tortillas to go with these, but if you’re time-crunched, grab the Ezekiel or Siete Tortillas.

I like to serve these with my Paleo Cilantro Lime Coleslaw — recipe coming on Friday!

Side note: These are barely spicy per the recipe below — if you like a lot of spice, I suggest replacing the red chili powder with an equal amount of ancho chili powder.

Make these! You will LOVE them!

Paleo Ancho Chili Shrimp Tacos

Makes: 6 servings – 2 tacos per serving

Ingredients:

  • 1lb wild/gulf medium-ish shrimp, peeled and deveined
  • 2 limes, divided
  • 1 small orange
  • ½ tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 tsp red chili powder
  • ½ tsp sea salt
  • Siete Almond Flour or Coconut/Cassava Flour Tortillas or my Paleo Tortillas
  • fresh cilantro
  • 1 lime, cut into wedges
  • small handful fresh baby spinach
  • Optional: goat cheese crumbles and fresh jalapeno, thinly sliced

Directions:

  • In a re-sealable plastic bag combine zest and juice of 1 lime and orange, garlic powder, cumin, chili powder, and kosher salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes to 1 hour.

  • Make tortillas or wrap pre-made tortillas in foil and preheat oven to 400 degrees F.

  • Heat a nonstick grill pan over medium heat and pull the shrimp out of the fridge. Once the pan is hot, place the shrimp on the pan in an even layer; flip them after approx. 2-3 minutes. Same timing for the other side – you want the shrimp to be opaque/cooked through. About mid-way through cooking the shrimp, place the tortillas in the oven.

  • Once the shrimp are finished cooking, take the tortillas out of the oven.
  • To serve, place a few spinach leaves on the tortilla and top with 3-4 shrimp, fresh cilantro, a sprinkle of goat cheese, 2-3 slices jalapeno and a lime wedge on the side.


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Instructions
  1. In a re-sealable plastic bag combine zest and juice of 1 lime and orange, garlic powder, cumin, chili powder, and kosher salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes to 1 hour.
  2. Make tortillas or wrap pre-made tortillas in foil and preheat oven to 400 degrees F.
  3. Heat a nonstick grill pan over medium heat and pull the shrimp out of the fridge. Once the pan is hot, place the shrimp on the pan in an even layer; flip them after approx. 2-3 minutes. Same timing for the other side – you want the shrimp to be opaque/cooked through. About mid-way through cooking the shrimp, place the tortillas in the oven.
  4. Once the shrimp are finished cooking, take the tortillas out of the oven.
  5. To serve, place a few spinach leaves on the tortilla and top with 3-4 shrimp, fresh cilantro, a sprinkle of goat cheese, 2-3 slices jalapeno and a lime wedge on the side.
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