In our house, we’re always looking for a good snack. I mean, who doesn’t always want a good snack?! However, this is why I rarely buy snacky foods – WE WILL EAT THEM ALLLLL! HA! For starters, “healthy” snack options are usually pretty expensive.
Mind you, nuts aren’t the cheapest, but they’re a good option for healthy fats and can curb that hunger craving in between meals or when you don’t have time to sit down and eat. Flavored nuts are some of my favorite snacks, but they’re even more expensive. Try making them yourself next time – it couldn’t be easier!
They’re such a good option for when you need a snack on the go, and you can pack them with so much flavor.
These BBQ ones are my new favorite. They have smokey flavor, a pinch of sweetness and tang, and a touch of heat – which is totally optional! They’re perfect when you’re craving a salty, crunchy bite to eat midday!
Print Recipe
BBQ Snack Almonds
Prep Time
5minutes
Cook Time
20minutes
Servings
cups
Ingredients
14ozRaw almondsabout 2 1/2 cups, sub cashews or a mix of your favorite nuts
Casseroles are one of my favorite foods to make! They’re always so cozy and comforting to me…and the possibilities are endless!
Also, frozen hashbrowns are a lifesaver! They make things so simple, because sometimes, the last thing that I feel like doing is chopping another stinkin’ vegetable!
So, let’s get to this recipe. Because honestly…do you all really read all of a blogger’s ramblings up in this section? haha!
(No, but…seriously. Do you?)
Don’t forget to tag me on Instagram @butteraddictgonepaleo if you try this out! I’d love to see and share your recreations!
Pin this to your Pinterest board to save for later!
In a large pot or sauce pan over medium heat, saute thawed ground beef and onions for 8-10 minutes until the beef is mostly browned and the onions are slightly translucent and softened. Meanwhile, preheat your oven to 425 degrees.
In a bowl, whisk together the coconut milk, broth, coconut aminos, and arrowroot powder.
Once the onions have softened, add all of the seasonings, nutritional yeast, milk/broth mixture, and hashbrowns to the pot and stir to combine.
Cook for about 5 minutes until the potatoes have just started to soften.
Stir the whisked eggs into the pot.
Immediately, remove from the heat and transfer into a baking dish.
Bake for 25-30 minutes or until slightly browned on top and somewhat firm.
Recipe Notes
*I use 5 flax eggs for this recipe, instead of just 3 real eggs. Each flax egg is made by mixing 1 tbsp of ground flax with 2 tbsp of warm water - then set aside to thicken for a few minutes. (So, 5 tbsp ground flax and 10 tbsp of warm water for this recipe.)
Flax eggs will NOT hold the casserole together the same way that real eggs will. I actually prefer the flax eggs for this, as it keeps the casserole creamy and not too "baked egg"-like. However, if you want a very "sliceable" casserole, use real eggs.
** If you can tolerate dairy, mix in that sour cream! If you're following a whole30, make sure you use a compliant almond/coconut yogurt. If you're simple dairy-intolerant or staying away from it, just make sure you're using a plain, UNSWEETENED variety. Check your sugars! Forager plain cashew yogurt is one of my favorites!
...OR simply omit it! You're still going to get that savory beef stroganoff flavor without it.
Convenient snacks are either expensive or not-so-healthy…or BOTH. That’s why I tend to make my own – like these Sugar Cookie Protein Balls. They’re full of healthy fats, carbs, protein, and fiber. That’s a pretty good balance when it comes to snacks in my opinion!
Protein balls are great to have on hand when you want a quick little snack, and they’re also great to pack in lunches! They’re a staple in my husband’s daily lunch.
These Sugar Cookie Protein Balls are festive for the season, but are still a great flavor year round! There may be a bit of a weird ingredient in these SUGAR COOKIE protein balls (I’ll give you a hint: it rhymes with kinnamon – LOL) … but it seriously does just the trick for giving these that sugar cookie flavor. Don’t ask me how – IT JUST DOES!
Grab the recipe below or pin this to your healthy snack board on Pinterest to save for later!
Print Recipe
Sugar Cookie Protein Balls {Dairy, Gluten, Grain Free}
In a food processor or high powered blender, blend almonds and coconut oil until fairly smooth. It's ok if it's still a little chunky. You just want it to be like runny nut butter.
In a mixing bowl, combine the almond/coconut oil mixture with remaining ingredients. Adjust the cinnamon (and salt, if you prefer things a little more salty - like my husband!) at this point.
Onto a lined baking sheet/tray, scoop out individual balls. I like to use a melon baller scoop. It makes things super easy and QUICK!
Freeze the protein balls for 20-30 minutes or refrigerate for 1-2 hours.
I store these in the refrigerator or freezer and just pop 3-4 into a bag or container for lunches each day, as needed.
That’s how I like to be able to describe most of my meals. For starters, DISHES SUCK. I love cooking, but dishes are just the worst. Somehow, it can go from one mixing bowl and spoon to two sinkfuls of dirty dishes. HOW?! JUST HOW?!
During this season of mine and my husband’s life, I find that I don’t have as much time to spend over a stove. I’m super busy with my full-time job, sharing recipes with you guys, AND helping get our non-profit organization off the ground! Man, did we have no idea just how much work it is! It’s been a labor of love the past few months, but it’s finally really coming together and we couldn’t be more excited!
My bookkeeping and website building skills have been tested SO much over the past two months, but I know it’ll be worth it! To check out exactly what I’m talking about, head over to www.RepsForRescues.org!
^^^^ Check out that adorable guy’s little face! ^^^^
Big things are coming!
In the meantime, lunches and dinners are usually these types of meals – one pan and something that I don’t have to keep too much of an eye on, i.e. I can go and do something else while it cooks without taking a risk of something burning and being COMPLETELY INEDIBLE.
I make bigger dinners so there are plenty of leftovers for lunch the next day. That is key for us! We want to stay on track with eating clean, and meal prep is so important for us – particularly, with us being so busy every day.
Give this Cheesy Italian Sausage and Rice Skillet a try when you’re pinched for time, but want a tasty home cooked meal. It’s so simple and doesn’t take too much effort other than stirring the pan every once and awhile.
In a large skillet over medium heat, saute onions and peppers in oil for 5 minutes or until softened.
To the onions and peppers, add in the sausage. Break it up and let it brown. This should take about 5-8 minutes.
Once the sausage has browned, add in the cauliflower rice and seasonings, and stir.
Reduce heat to medium low, cover, and cook for 8-10 minutes until the cauliflower rice is cooked through and soft.
Add in the nutritional yeast and creamer and stir to combine. Cook for 2-3 minutes until the creamer has thickened.
Enjoy immediately! ...or save for meals throughout the week!
Recipe Notes
*If you can tolerate dairy, you can substitute quality, grass-fed cheese - like parmesan or mozzarella! You can also use whatever "heavy cream" substitute you'd like.
Is there anyone who ISN’T a fan of quick meals? I know sheet pan meals and one-pot meals are some of my favorites! They’re fairly foolproof, clean-up is way easier, and they free up your time to do other things…like play with your dogs! My two beagles definitely appreciate when I’m available to play or give extra cuddles!
This Chinese Chicken & Broccoli Sheet Pan Meal is perfect for any night of the week or a great meal-prep dish to make for your daily lunches. You can use chicken tenderloins like the recipe calls for or just slice up a few chicken breasts – whatever you have on hand works just fine!
The recipe does call for honey, which isn’t whole30 or keto. However, you could totally leave it out or substitute date paste or pineapple puree for that added sweetness that’s typical of a teriyaki sauce. UP TO YOU!
My favorite part about sheet pan meals, besides the eating, is how easy clean up is! I always line my pan with parchment paper so all I have to do is simply throw it away and my pan is clean. It doesn’t get any better than that!
If you’ve never invested in parchment paper, do yourself a favor and go get some!
Add this easy sheet pan to your next day of meal prep. It’s flavorful and makes it super easy to stay on track with any health goal or lifestyle that you may be following right now!
Print Recipe
Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}
In a large bowl mix together aminos, sesame oil, vinegar, garlic, honey, salt, pepper, ginger and crushed red pepper.
Add the chicken tenders to the bowl with the marinade and toss. Let sit for 20-30 minutes (or more), if desired.
Preheat oven to 400 degrees.
Trim off all of the florets from the broccoli bunches and cut into bite sized pieces. Tip: save the stalks to "rice" up for another meal. I like to add the riced broccoli stalks to cauliflower rice and serve this chicken and broccoli on top.
On a parchment paper lined baking sheet, spread broccoli around the outside edges and drizzle with avocado oil. If desired, add extra salt and pepper to the broccoli florets.
Lay the marinated chicken tenders along the opening middle section of the sheet pan.
Bake for 18-20 minutes or until the chicken is cooked through the center.
While the meal is cooking, pour remaining marinade in a small sauce pan and cook over medium-low heat for 5-8 minutes while whisking continuously. You want to bring this to a simmer (almost boil) to cook out any raw chicken drippings that remain.
If sauce isn't thick enough after cooking, whisk together water and arrowroot to create a slurry. Add this to your sauce and stir over the heat until the sauce has thickened.
When the chicken is finished cooking, remove from the oven.
Optional step: To crisp up the broccoli and slightly brown the chicken, cook the sheet pan under the broiler on high for 3-4 minutes. Keep a watch on it - you do not want to forget about it!
Pour the thickened sauce over the chicken tenders. Top with more crushed red peppers and sesame seeds, if desired.
Serve alone or on top of steamed cauliflower rice or cauliflower fried rice.
Skillets like this one are my favorites to meal prep for the week. They are so simple to cook up, you can use just about whatever ingredients that you have on hand, you can have them for breakfast, lunch, or dinner, AND they’re delicious!
I’m a big fan of spices and flavor! There is no skimping in that department in my kitchen. This Tex-Mex Breakfast Skillet is packed with flavors of cumin, chili peppers, and charred veggies. You just can’t go wrong!
It’s the best when you have this meal prepped and all you have to do in the morning is reheat it. It’s so much better than other convenient, quick breakfasts out there. Plus, this one is good for you and will fuel you throughout your day!
If you want to take it to the next level, top this skillet with a fried egg! YUM!
In a large pan over medium heat, saute onions in avocado oil for 2-3 minutes until they've started to soften.
This step is totally optional!
While the onion cooks, char the bell pepper under the broiler for extra flavor. Slice the pepper in half, longways, remove the seeds and place on a sheet pan under the broiler for a few minutes or until desired charred amount of skin.
Chop the bell pepper (charred or not) and add to the softened onions.
Add in sweet potatoes and butternut squash. Stir together and cook for 5 minutes.
Add in the breakfast sausage and break it up as it begins to brown.
Add in all of the seasonings, as well as the nutritional yeast, if desired.
Continue to stir the veggies and break up the sausage until it's almost completely browned.
Cover and cook for 8-10 minutes or until the squash and sweet potatoes are soft.
If desired, stir in a handful of chopped cilantro and 5-6 green onions.
Enjoy immediately, as is, or top with a fried egg!
Store leftovers in the refrigerator for quick breakfasts throughout the week!
Recipe Notes
* If you're sticking to keto and want to eliminate extra carbs, you can substitute 10 more oz of butternut squash for the sweet potatoes.
I’m definitely every bit of that stereotypical fall-lover. Give me all of that cinnamon, nutmeg, ginger, caramel, and pumpkin goodness and I am one happy girl!
Honestly, I don’t even need a specific time of year to put me in the mood for those things, but I’ll take the opportunity now to give you one of my favorite recipes – Pumpkin Gelato! It’s extra creamy and rich like a gelato should be, but so easy to make!
This treat is not only free of any type of dairy, but it’s also made with only honey and coconut sugar to sweeten it. Feel free to adjust the sweetness to your liking. It won’t hurt the recipe a bit!
Another plus to this recipe is the fact that you only need a blender to make it – that mean’s no ice cream machine! I don’t know about you, but personally, when I think homemade ice cream, I’m never thinking of a mixture you mix, cook, and add to a machine to churn. That’s just not my thing. I want to simply mix up some stuff, pour it in a pan, freeze it, and scoop my little heart out. Now, THAT is my thing!
This recipe couldn’t be simpler, and it’s one that you won’t feel guilty about indulging in this season.
In a high powdered blender or food processor, combine all ingredients until smooth.
Pour gelato mixture into a lined loaf pan.
Freeze for 2-3 hours or until firm.*
If you freeze this overnight, remove from the freezer 15-20 minutes before serving to soften.
Recipe Notes
* If you're too impatient, don't freeze it, and eat it like a smoothie! However, freezing it helps to balance out the sweetness. (Anyone else feel like melted ice creams taste sweeter than their frozen counterparts, or is that just me?)
Breakfast…dessert…snack…you name it, these bars are it. They’re so good, but so addicting! Beware – they’re probably going to disappear FAST!
These bars are packed with protein, healthy fats, and a sugar level that you can control completely! That’s the best part about making desserts and snacks at home, you CONTROL things like sugar. So often, foods (snacks, in particular) have an unnecessary added amount of sugar.
NO THANKS!
These bars are a snack or treat that you can feel good about eating or feeding your kiddos! You won’t miss any of those processed sugars, grains, or dairy – promise!
In a large mixing bowl, combine all ingredients for sugar cookie crust.
Press dough into a baking dish or bread pan. You can use whatever kind of pan you have on hand though! I like to use the loaf pan. This way, I have enough crust to press it up against the sides to create almost a "U" shape in the pan.
Bake crust for 13-15 minutes until slightly golden on top.
For the cheesecake filling, blend all of the ingredients in a high powdered blender or food processor until completely smooth.
Once the crust has cooked and cooled, add the cheesecake filling to the middle section.
Spread strawberry jam across the middle of the bars and swirl around the cheesecake filling, if desired.
Chill for 1-2 hours until firm.
Slice and devour!
Recipe Notes
*If you can't find canned coconut CREAM, you can use a can of coconut milk. Simply scrape the thick, white cream off the top of the opened can of coconut milk. Save the liquid for smoothies!
Homemade jam really couldn’t be easier! You can use any frozen fruit you have on hand or mix a few and make a medley! It’s so good on breads, biscuits, or in my Strawberry Cheesecake Bars!
This 3-ingredient Strawberry Jam cooks up in less than ten minutes and is a easy sub for your go-to store bought jams, when you’re trying to stay away from processed foods. Check out the ingredient label on your jams and jellies – it’s insane how many ingredients are in some brands! You could even do away with the sweetener in this, depending on how sweet your fruit is!
Any excuse to make food that is Mexican-inspired, I am down for! I recently purchased a huge bag of fresh hatch green chiles and have been finding different ways to use them beside your typical enchiladas, casseroles, or sauces.
If you don’t have access to fresh hatch green chiles, you could use the canned variety in this recipe. It won’t have as fresh of a taste, but it will still be delicious, nonetheless!
Try this Hatch Green Chile Chicken Salad on a sandwich, with some crackers, on it’s own, or in a wrap like I usually do!
Feel free to use more or less jalapenos in the recipe to adjust to your heat level. We like things on the spicy side, so I tend to go heavier on the jalaps.
In this recipe, I use Primal Kitchen’s Egg-free Mayo, due to my husband’s new egg intolerance. I was super surprised to find that it tastes so much like regular mayo! If you have an egg sensitivity, definitely check this variety of their mayo out!
Print Recipe
Hatch Green Chile Chicken Salad {Paleo, Keto, Whole30}
