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4 budget-friendly paleo dishes you'll crave all week!

Cauliflower Nachos With Shredded Chicken


  • 1 (2.5-pound) cauliflower, leaves removed with core remaining intact

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons chile-lime seasoning blend

  • 1 cup shredded chicken

  • Jalapeño, sliced, as preferred

  • Pico de gallo, as preferred

  • Diced avocado or guacamole, as preferred

  • Handful of cilantro leaves and tender stems

  • For the sweet potato vegan cheese sauce:

  • 1 cup sweet potatoes, peeled and diced

  • 1/4 cup carrots, peeled and diced

  • 1/4 cup onions, chopped

  • 1 cup vegetable broth from cooked vegetables

  • 1/2 cup raw cashews

  • 4 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • Pinch of paprika

  • 1/2 pinch of cayenne pepper


  1. Prepare the cauliflower chips: Set oven rack in upper third, and preheat to 425 degrees.

  2. To cut the cauliflower: Cut the head of cauliflower crosswise into 1/2-inch-thick steaks. Trim excess stem and then cut the steaks into triangular tortilla chips. (There will be an accumulation of cauliflower bits that won’t work for these nachos, but don’t let them go to waste — save for a cauliflower soup or mash!)

  3. Put cauliflower “chips” onto a half sheet pan lined with aluminum foil. Drizzle with olive oil and sprinkle the chile-lime seasoning. With clean hands, gently toss until evenly coated and then arrange in a single, even layer. Roast for 20 minutes, until slightly golden, tender but still crunchy. Remove from the oven.

  4. Prepare the sweet potato vegan cheese sauce: Bring 3 cups of water to a boil in a medium pot. Place sweet potatoes, onions and carrots in the pot and cook until tender, about 15 minutes. The smaller the vegetables are diced, the faster they’ll cook.

  5. When the vegetables are tender, drain in a colander and set the vegetable broth aside. Add the cooked vegetables to a blender along with 1 cup of the reserved vegetable broth and the remaining ingredients. Blend until smooth.

  6. Assemble cauliflower nachos: Evenly spread cheese, chicken and jalapeños over the nachos and return to the oven for 5 minutes. Remove and top with remaining ingredients. Serve and enjoy!

Cauliflower Nachos With Shredded Chicken

Curry Sweet Potato Shepherd's Pie


  • For the mashed sweet potatoes:

  • 1 1/2 pounds sweet potatoes

  • 2 tablespoons ghee

  • 1 cup light coconut milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • For the filling:

  • 1 pound lean ground turkey

  • 1 tablespoon olive oil

  • 1 large yellow onion, diced

  • 3 medium carrots, diced

  • 3 ribs celery, diced

  • 12 ounces baby bella mushrooms, sliced

  • 1 cup chopped kale

  • 3 cloves garlic, minced

  • 1 (5.5-ounce) can tomato paste

  • 1 tablespoon curry powder

  • 1 1/2 teaspoons cumin

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup beef broth

  • 2 teaspoons arrowroot powder, optional

  • Handful of parsley, chopped


  1. Peel and cube the sweet potatoes and place into a large pot of water. Bring to a boil, then reduce heat slightly. Boil potatoes 15 to 20 minutes or until fork-tender. Drain and return to the pot. Add the coconut milk, ghee, salt and pepper. Mash well using a hand mixer. (Alternatively, you can process them in a food processor for a smoother texture).

  2. Preheat the oven to 350 degrees.

  3. To make the filling, heat a large oven-safe skillet over medium-high heat. Add the ground turkey and cook 8 to 10 minutes, breaking it apart with a wooden spoon. Season with salt and pepper. When the meat is no longer pink, push it out of the pan. Add olive oil, onions, carrots and celery. Continue cooking until vegetables are slightly tender, about 4 to 5 minutes.

  4. Next, add the mushrooms, kale and garlic, cooking an additional 2 minutes. Add the tomato paste, curry powder, cumin, salt and pepper. Stir, cooking until the tomato paste is fragrant and well-incorporated, another 1 to 2 minutes.

  5. Slowly add the broth to the pan, stirring frequently to incorporate well. If it needs thickening, dissolve arrowroot powder in a little extra broth and add to the pan. Stir and continue cooking until it thickens to your liking.

  6. If your skillet is oven-safe, spread the sweet potato mash evenly over top the filling. If you do not have an oven-safe skillet, transfer the filling mixture to a 9 by 13 baking dish and spread the sweet potato mash evenly over top.

  7. Bake the casserole for 30 minutes or until the filling is hot and bubbly. Cool 5 to 10 minutes, sprinkle with fresh chopped parsley, and serve.

Curry Sweet Potato Shepherd's Pie

Lemon Thyme Roasted Chicken and Vegetables


  • 8 to 10 pieces of your favorite cut of chicken, skin on, bone in

  • 1/2 pound Brussels sprouts, halved

  • 1/2 pound white sweet potatoes, quartered

  • 1/2 pound carrots, cut into large pieces

  • 1/2 onion, cut into large pieces

  • 2 lemons, 1 sliced and 1 juiced

  • 1/3 cup olive oil

  • 2 cloves garlic, minced

  • 2 tablespoons fresh thyme, plus sprigs for garnish

  • 1/2 teaspoon crushed red pepper flakes

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon fresh ground pepper


  1. Preheat oven to 400 degrees.

  2. Spray a 13 by 9-inch glass baking dish with cooking spray. Arrange chicken pieces skin side up, Brussels sprouts, potatoes, carrots, onion and lemon slices evenly in the pan.

  3. In a small bowl, whisk together lemon juice, olive oil, garlic, thyme, crushed red pepper flakes, salt and pepper. Pour mixture over chicken and vegetables, making sure everything is covered. Sprinkle generously with additional salt and pepper.

  4. Bake uncovered for about 1 hour, or until the chicken skin is crispy and potatoes are cooked through.

Lemon Thyme Roasted Chicken and Vegetables

Spicy Thai Beef Salad


  • For the steak:

  • 2-pound cut of ribeye steak (or any affordable cut of meat)

  • 4 tablespoons sugar free fish sauce

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon black pepper

  • 1 clove garlic, smashed

  • 1 tablespoon olive oil

  • For the dressing:

  • 6 tablespoons sugar free fish sauce

  • 2 tablespoons apple cider vinegar

  • 4 teaspoons chili flakes

  • 4 tablespoons lime juice

  • For the salad:

  • 1/2 cup sliced shallots

  • 1 cup mint leaves

  • 1/2 cup finely chopped cilantro

  • 1/2 cup sliced green onions

  • 2 tablespoons toasted cashew powder


  1. Prepare the steak: In a shallow bowl or zip-top bag, mix together the fish sauce, apple cider vinegar, black pepper and garlic. Add in the ribeye steak and marinate for 20 minutes at room temperature.

  2. Preheat a skillet or grill over medium-high heat with the olive oil. Add the ribeye and cook on each side for 3 to 4 minutes for medium-rare or 5 to 6 minutes for medium. Remove steak from heat, rest for at least 10 minutes, and then thinly slice the steak against the grain.

  3. Make the dressing: In a large mixing bowl, add all of the ingredients, and mix until well combined. Taste and adjust spice and lime juice to your preference.

  4. Make the toasted cashew powder: Toast the cashews in a skillet over medium heat until golden brown and fragrant, making sure to stir the nuts around. Place the cashews in a mortar and grind with a pestle until they reach a fine powder. (Alternatively, you can grind them in a food processor.)

  5. Assemble the salad: In the mixing bowl with the dressing, add the sliced ribeye steak, sliced shallots, mint leaves, chopped cilantro, green onions and cashew powder. Gently mix until everything is coated with the dressing. Serve immediately with veggies like cucumbers and cabbage wedges.

Spicy Thai Beef Salad




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