Greek Yogurt Ranch Dip

1 cup Greek yogurt
1 tbsp red wine vinegar
1/2 tsp dried chives
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
pinch of pepper

Mix all ingredients and thin with milk if desired.

Cilantro Ranch Sauce

1/2 cup greek yogurt
1 tbsp apple cider vinegar plus more to taste
1/2 bunch cilantro
2 cloves garlic peeled
5 basil leaves
salt & pepper to taste

Combine all ingredients in a food processor. Add water or milk to thin if desired.

{Recipe adapted from This Savory Vegan}

Taco Rice

1 tbsp olive oil
1 red bell pepper chopped
1/2 red onion chopped
3-4 cups brown rice cooked (1 cup uncooked)
1 cup frozen corn
1 15-ounce can black beans, rinsed
1 tbsp taco seasoning
1/4 cup salsa

Heat olive oil in a pan over medium heat. Add bell pepper and onion to the pan and sauté for 5 minutes. Add the remaining ingredients and toss to combine. Turn heat to low and stir occasionally until warmed.

This makes a good side on its own or you can put it in your tacos or burritos!

Hamburger Cauliflower Hot Dish

1 large head cauliflower
1 lb lean ground beef
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup coconut milk (or heavy whipping cream)
1 cup chicken broth
2 eggs
1/4 cup shredded parmesan cheese (optional)
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Cut the cauliflower into florets and discard the core, then cut the cauliflower into even smaller and more uniform pieces. Place a steamer pot over medium heat with a few inches of water, add the cauliflower into the top and season with salt. Steam the cauliflower until al dente (barely cooked) and then remove it from heat and set aside uncovered.

Place the ground beef and chopped onion in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a spatula while cooking.  When the meat is mostly cooked remove it from the heat and set aside.

Beat the eggs, coconut milk, and broth together with a pinch of salt and pepper in a bowl. In a baking dish layer the cauliflower and ground beef until it is used up. Pour the egg mixture over it, making sure the meat and cauliflower is covered.

Bake for 40 to 45 minutes until the center is set. Sprinkle with parmesan cheese and sliced almonds and broil for 2-3 minutes. Let cool for 5 minutes before serving.

4 servings.

Note: Omit the cheese to make this paleo/whole-30

{Recipe adapted from Grass Fed Girl}

Healthy Chicken Salad

4 cups cooked chicken
1 cup diced celery (about 4 large stalks)
1/2 cup diced red onion (about 1/3 medium onion)
1 cup halved grapes or diced apples
2 handfuls cashews (or almonds or walnuts)
1 cup plain nonfat greek yogurt
2 tsp dijon mustard
1 tsp white vinegar (or other light vinegar)
juice of 1 lemon
1/2 tsp salt
black pepper, garlic powder, and dill to taste

Combine chicken, celery, onion, and grapes in a large bowl. In a separate, smaller bowl stir together yogurt, mustard, vinegar, lemon juice, salt, pepper, garlic powder, and dill. Taste dressing and make any adjustments. Add dressing to the chicken bowl and stir to combine. If your chicken is warm from cooking, refrigerate salad for an hour or two to chill. Stir in cashews or other nuts before serving. Serve with quinoa (optional) on salad greens, or make sandwiches.

Serves 4 as salad, or 6 as sandwiches.

Blueberry Almond Breakfast Cookies

2 bananas, mashed
2 eggs
1/4 cup ground flaxseed
1 cup almond flour
2 tsp vanilla
1/2 tsp ground cinnamon
2 pinches salt
1/2 cup blueberries
1/4 cup slivered almonds

Preheat oven to 350. Whisk together bananas, eggs, flaxseed, almond flour, vanilla, cinnamon, and salt. Fold in blueberries. Spoon onto a parchment-lined baking sheet, measuring about 2 Tbsp per cookie, making 12 cookies. Sprinkle with almonds. Bake for 15-18 minutes, until puffed up and resembling a muffin top. Let cool on a wire rack.

{Recipe doubled from Clean Eating}

Greek Pasta Salad

For the salad:
1-1.5 cup uncooked short whole wheat pasta (rotini, penne, etc.)
1 pint cherry tomatoes, halved if large
1 cucumber, peeled and cubed
1 bell pepper (not green), chopped
1/2 red onion, sliced thin
1 can chickpeas, rinsed and drained (optional)
1 jar kalamata olives, drained
1/2 cup crumbled feta

For the dressing:
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed and minced
1 tsp dried oregano
3 pinches salt
black pepper to taste
honey to taste

Oregano chicken (optional):
1 lemon, juiced
2 Tbsp extra virgin olive oil
1 tsp dried oregano
couple pinches of salt
black pepper to taste
4 chicken breasts (about 1.5 lbs)

Cook the pasta al dente per package directions, drain, rinse thoroughly in cold water to cool. Add all salad ingredients to a large bowl. In a jar or bowl, shake or whisk together all dressing ingredients. Add dressing to the salad and toss well. Serve at room temperature. Leftovers keep for a few days.

Optional chicken: Mix marinade ingredients together. Place marinade with chicken in a shallow dish and let sit in the fridge for up to 4 hours. Grill (or bake) and slice or cube. Chill and add to salad.

Serves 8-10 as a side, or 4-6 as a main dish.

Notes: Dressing and salad can be made up to two days ahead. Store separately in fridge. Let dressing sit on the counter to liquify for half an hour. Mix dressing into salad about half an hour before serving and let sit at room temp.

Pasta can be omitted to make this gluten-free, or gluten-free pasta can be substituted. Romaine can be added if desired.

{Recipe adapted from Food Network}

Slow Cooker White Chicken Chili (dairy free)

1.5-2 lbs chicken
2 cans cannellini beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 yellow onion, diced
2 cloves garlic, minced
1 16oz jar salsa verde
1 Tbsp cumin
1 tsp dried oregano
1/4 tsp black pepper
4 cups chicken broth or stock
limes
avocado
cilantro

Add everything except the limes, avocado, and cilantro to a slow cooker and give it a quick stir. Cook on high for 4 hours. After 4 hours, remove the chicken and shred, then place it back into the slow cooker and stir it all together. Top each bowl with fresh squeezed lime juice, cubed avocado, and cilantro.

Thai Veggie & Quinoa Salad

Salad:
1 cup uncooked quinoa, prepared
2 stalks of broccoli, florets chopped into small pieces

2 large green onions, sliced

1 red pepper, diced

1 red onion, diced

2 handfuls of shredded carrots (about 1 cup)

1/2 cup peanuts (optional but recommended)

Handful of cilantro, chopped

Dressing:

3 limes, zest and juice

3 tsp sesame seeds

3 Tbsp soy sauce (or gluten free tamari)

3 Tbsp sesame oil

3 Tbsp rice vinegar

6 cloves garlic, minced

2 inches fresh ginger, peeled and minced

Combine all salad ingredients in a large bowl. In a separate bowl or mason jar, whisk or shake together all dressing ingredients. Slowly add dressing to salad, tasting as you go, until it tastes how you like it.

Serves 8 as a side.

{recipe adapted from Avocado Pesto}

Cowboy Caviar

Salad:
1 can black eyed peas
1 can black beans
1 can chickpeas
1 can diced tomatoes w/ basil
1.5 c frozen corn, thawed
1 red pepper, diced
1/2 red onion, diced
Handful of cilantro, chopped

Dressing:
1/3 c olive oil (or other light tasting oil - not EVOO)
1/4 c red wine vinegar
2 limes, juiced
2 cloves garlic, minced
1 tsp oregano
1 tsp honey
1 tsp chili powder
1/2 tsp basil
1/8 tsp red pepper flakes (optional)
Sprinkling of cayenne to taste (optional)
Salt & pepper to taste

Mix all salad ingredients together. In a separate bowl whisk together all dressing ingredients. Mix dressing into salad.

Serves 8 as a side.

Slow Cooker Beef & Broccoli

1 lb. boneless chuck roast, sliced into thin strips

3 heads of broccoli, cut into florets (about 5 cups)

1 apple, peeled and thinly sliced

1/2 cup beef stock

1/3 cup soy sauce or coconut aminos

1/3 cup honey
3 cloves garlic, minced
1 Tablespoon tapioca starch (or corn starch; optional)

In a slow cooker, add the beef stock, soy sauce or coconut aminos, honey, garlic, and sliced apple. Add the sliced beef and stir. Cook for 4 to 5 hours on low.

In a small bowl, whisk the tapioca starch or corn starch with some of the liquid from the slow cooker. Pour it back into the slow cooker and whisk well. The apples will dissolve into the liquid. Add the broccoli and cook for another 30 minutes.

Serve on top of brown rice or cauliflower rice.

Serves 3-4.

{image and recipe adapted from Paleo Leap}

Slow Cooker Chicken Coconut Curry

1 can pumpkin puree (15 oz)
1 can chicken stock or broth (15 oz)
1 lime, juiced
1 Tbsp curry powder
1/2 tsp turmeric
4 tsp garam masala
1/2 tsp ground ginger
cayenne to taste (optional)
1 1/2 tsp salt
1/2 tsp black pepper
1 small onion, diced (or 1/2 large)
3 carrots, cut into 1-inch pieces
1 butternut squash, peeled and cut into 1-inch cubes (or 3 cups sweet potatoes)
2 cloves garlic, minced
1 lb chicken breast, cut into 1-inch cubes
1 can full fat coconut milk (15 oz)
3 Tbsp arrowroot powder (or corn starch)
2 Tbsp water

Into a slow cooker whisk together pumpkin puree, chicken stock, lime juice, and all spices. Add veggies, garlic, and chicken. Stir to coat. Cook on low for 5 hours (stir once halfway through). At the 5 hour mark, in a small bowl whisk together arrowroot powder (or corn starch) and water until smooth. Add to slow cooker along with the coconut milk. Stir to incorporate. Cook on low for another 30 minutes up to 1 hour. Serve over rice or cauliflower rice.

Makes 6 servings.

This does not have a strong pumpkin flavor (if at all). The pumpkin puree just helps thicken the sauce in a healthy, nutritious way. You could also puree your own squash or sweet potatoes if you didn't want to use pumpkin.

You don't want to cook this more than an hour once the coconut milk has been added. If it's done cooking before you're ready to eat, make sure to turn the crock pot to "keep warm."

{image and recipe adapted from Table for Two}

Lemon Couscous with Veggies and Chicken

1 lb chicken breast
1 10-oz package plain couscous
1/4 cup + 1 Tbsp olive oil
4 medium carrots, coarsely chopped
2 medium zucchini and/or yellow summer squash, quartered lengthwise and sliced
6 green onions, sliced into 1-inch pieces
1/2 cup lemon juice (or lime juice)
1 Tbsp honey
1 tsp salt
1/2 tsp black pepper

1) Preheat oven to 375. Sprinkle chicken with salt and pepper. Place in a baking dish and bake uncovered for 25-30 minutes. Remove and chop into bite-sized pieces.

2) Prepare couscous according to package directions.

3) Meanwhile, in a large skillet over medium-high heat, cook and stir carrots in 1 Tbsp oil for 2 minutes. Add zucchini and green onion and cook and stir for 6 minutes or until vegetables are tender.

4) Transfer couscous to a bowl and fluff with a fork. Add veggie mixture and chopped, cooked chicken.

5) In a bowl or screw-top jar combine lemon (or lime) juice, 1/4 cup oil, honey, salt, and black pepper; whisk/shake well. Pour over couscous mixture, toss to combine.

Makes about 8-10 cups. Serves 4-6 as a main course.

You can use quinoa or rice instead of couscous to make this gluten-free (or healthier!). I used 2 cups of dry quinoa last time I made it - it tastes great but isn't quite as fluffy as couscous. Can be served hot or cold, but I prefer room temperature. Excellent topped with sriracha.

Moroccan Carrot and Chickpea Salad

4 cups grated carrots
1 15oz can cooked chickpeas, rinsed and drained
7 dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shelled roasted pistachios
1/2 cup crumbled feta cheese

1) Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.

2) In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.

3) Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.

4) Serve or cover and chill in the refrigerator for up to 3 days.

Serves 6-8 as a side.

{from POPSUGAR}

Turkey Sausage Gravy

1 Tbsp + 1 tsp ghee or butter, divided
1 pound ground turkey
1 1/2 tsp ground sage
1 tsp chili powder
1/8 tsp allspice
1 tsp salt
1/4 cup finely chopped onion
1 clove garlic, minced
1 Tbsp arrowroot powder
3/4 cup chicken stock
1 can coconut milk
1/4 tsp nutmeg
1/4 tsp cayenne
1/2 tsp salt
Fresh ground pepper
Flat-leaf parsley, chopped (optional)

Add 1 tsp ghee to a skillet over high heat. Add ground turkey and sage, chili powder, 1 tsp salt, and allspice. Brown, breaking meat apart. Once browned, remove meat with a slotted spoon and set aside. Drain juices from pan. Return to burner, over medium heat. Add 1 Tbsp ghee and onion. Saute until translucent, tender, and golden, about 5 minutes. Add minced garlic and arrowroot. Whisk and cook for about 1 minute, or until bubbly. Whisk in chicken stock, ensuring there are no lumps. Cook for an additional minute, until thickened and bubbly. Add coconut milk, remaining spices, and cooked turkey. Cook for an additional 5 minutes or until thickened. Stir in parsley if using.

Serve over roasted potatoes, sweet potatoes, or cauliflower florets.

If you don't care about cooking paleo, you can use dairy milk instead of coconut milk and corn starch instead of arrowroot. Just don't use arrowroot with dairy milk or it will get gummy. Serve over biscuits for a special treat!

Very kid-friendly, just watch the amount of cayenne!

Serves 3-4.

Buffalo Chicken Chili

1 Tbsp olive oil

2 Tbsp butter (or ghee)

2 lbs ground chicken (or ground turkey)

2 large carrots, peeled and chopped

2 red, orange, or yellow peppers, seeded and chopped

1 large onion, chopped

3 ribs of celery, chopped

5 cloves garlic, minced

1 Tbsp paprika

1 bay leaf

Salt and pepper to taste

4 cups chicken stock

1/4 to 1/2 cup Frank's Red Hot sauce (or other hot sauce)

1 15oz can tomato sauce

1 15oz can crushed tomatoes

Place a large pot over medium-high heat. Add the olive oil and butter. Once the butter is melted, add the ground chicken and brown it, about 5-10 minutes. Add the carrots, peppers, onion, celery, garlic, paprika, bay leaf, salt, and pepper. Cook, stirring frequently, for about 5 minutes. (If the pot seems too full you can remove the chicken and cook the veggies  alone for a few minutes, then add the chicken back in.) Add the chicken stock, hot sauce, tomato sauce, and crushed tomatoes. Bring to a bubble, then simmer for 10 more minutes.

* To make this paleo or Whole 30 approved, use ghee instead of butter and use Frank's Red Hot brand hot sauce.

Serves 6.

{Adapted from Rachel Ray}

Paleo Mayonnaise

1 egg

2 Tbsp lemon juice

1/2 tsp dry mustard

1/2 tsp salt

1/4 cup plus 1 cup light olive oil *

Leave all ingredients on the counter for four hours to bring them to room temperature. This is essential to having this mayo turn out at the right consistency.

Place the egg and lemon juice in a food processor. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed, about 20-30 seconds.

Very slowly incorporate the remaining 1 cup of oil into the mixture. Do the skinniest drizzle you can possibly manage. This should take about three full minutes. If your food processor has a drizzle hole then use that! Seriously, go slow - this is key. Then you are done!

* You can also use avocado oil, but DO NOT use extra virgin or regular olive oil - the taste will be too strong.

{From Well Fed}

Cucumber Sandwich Spread

8 oz cream cheese, softened
1/4 cup grated onion
1/2 tsp salt
1/2 cup grated cucumber
1-2 Tbsp mayonnaise *
1/4 tsp pepper

Mix all ingredients together. Serve on cucumber slices or on sandwiches.

* This recipe can be made gluten free or paleo if using gluten free mayo or homemade mayo

Slow-Cooker Thai Coconut Chicken Soup

2 cups carrots, peeled and sliced
2 packages sliced fresh mushrooms
1 large onion, chopped
1 medium sweet potato, peeled and cubed
8 cloves garlic, minced
2 tsp. ground ginger
1/4 cup fish sauce *see note
1/4 cup red curry paste
2 lbs. boneless skinless chicken thighs, cubed
3 cups chicken broth
2 cans (14 oz each) coconut milk
2 red bell peppers, sliced, then slices cut in half lengthwise
1/2 cup fresh basil, chopped
Sriracha to taste

1. In slow cooker add carrots, mushrooms, onion, sweet potato, garlic, ginger, fish sauce, and curry paste. Place chicken over vegetables in slow cooker. Pour broth over chicken. Cover and cook on low heat for 5 hours.

2. Stir in coconut milk, peppers, and basil. Cover and cook an additional 30-60 minutes.

Add Sriracha to taste to each bowl depending on spice preference.

Alternate: Add whole chicken pieces to crock pot (don't cube). At the beginning of step 2, remove chicken and shred or chop, then add back to crock pot before proceeding.

* Substitute fish sauce with 4 Tbsp soy sauce and 1 Tbsp dry sherry.

{Adapted from Betty Crocker}

Buffalo Ranch Chicken Stuffed Peppers

1 lb. chicken breasts

1 medium onion, chopped

1/2 tsp each: dried parsley, dried dill, dried chives, garlic powder, onion powder

salt & pepper to taste

4 red, orange, or yellow bell peppers, tops cut off and seeds cleaned out

1/2 cup Frank's Red Hot sauce* (or hot sauce of choice)

1/4 cup butter or ghee*

* indicates paleo or Whole 30 approved option

1. Preheat over to 350.

2. Mix together dried spices. Place chicken and chopped onions in a single layer on a greased or lined baking pan. Sprinkle spice mixture over everything. Bake for 25-30 minutes or until chicken is cooked through. Remove chicken from oven and (once cool enough to handle) cut into 1/4"-1/2" pieces. Place cooked chicken and onions in a large bowl. Make ahead tip: At this point you can put the bowl of chicken and onions in the fridge overnight and continue with the remaining steps the following day.

3. In a small saucepan melt the butter or ghee. Add the hot sauce and stir to combine. Add sauce mixture to the chicken and stir well.

4. Spoon chicken mixture evenly into all four peppers. Place filled peppers in a baking pan (make sure it has sides because juices will run). Bake for 35-40 minutes or until peppers are softened.

5. Optional: Serve with guacamole on top (highly recommended) and a side of roasted sweet or regular potatoes! These are surprisingly filling.

Do steps 1 and 2 the night before to save time at dinnertime. These make great leftovers as well. I like to make a batch of them and bring them to work for lunches during the week. Reheat in the oven or in the microwave. They are a little spicy so not sure what kids would think, but maybe you could find a mild sauce that still has the flavor? They are my favorite thing to eat these days!

{From Primally Inspired}