Breaking the Breakfast Rut: AIP & Paleo Butternut Squash Breakfast Hash

Mornings can be tough, but coming up with an exciting, healthy breakfast that fits into an AIP or Paleo lifestyle? That’s a whole other level of challenge! If you’ve ever stared blankly into your fridge at 7 AM, wondering how to make breakfast not feel like a chore, you’re not alone. We’ve all been there—reaching for the same old options, only to realize we need something fresh, flavorful, and easy to prepare.

Enter: Sheet Pan Butternut Squash Breakfast Hash.

This recipe is a game-changer for those mornings when you need a quick, nourishing meal without standing over a stove flipping pancakes or scrambling eggs. It’s egg-free, packed with flavor, and made with wholesome, organic ingredients. Plus, it only requires one pan—because let’s be real, no one wants to start their day with a sink full of dishes.

The Secret to a Satisfying Egg-Free Breakfast

For many of us following AIP or Paleo diets, breakfast can feel limited without eggs. But who says you need eggs to have a hearty, protein-packed meal? This dish combines savory ground pork (or chicken/turkey) with sweet butternut squash and apples, plus a hit of fresh herbs and spices to bring everything together. The result? A perfect balance of flavors that will leave you feeling full and energized.

Why You’ll Love This Recipe

✔ Simple & Quick – Just chop, mix, and bake. No babysitting required!
✔ Meal Prep Friendly – Make a batch ahead of time and reheat for stress-free mornings.
✔ Nutrient-Dense – Packed with vitamins, protein, and healthy fats.
✔ Gluten-Free, Dairy-Free, and AIP-Friendly – Wholesome ingredients, zero compromise.

Butternut Squash Breakfast Hash Recipe

Ingredients:

• 1 lb ground pork, chicken, or turkey

• 3 TBSP olive oil, divided

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1.5 tsp sea salt, divided

• 1/4 tsp ground sage

• 1/2 tsp dried rosemary

• 1/2 tsp dried thyme

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp red pepper flakes (omit for AIP)

• 1 small-medium butternut squash, peeled and cut into 1/4-inch cubes (about 3 cups)

• 1 medium apple, diced (any variety)

• 3 cups spinach or other leafy green, roughly chopped

• Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 425F.

2. In a large bowl, mix together ground meat, 1 TBSP olive oil, onion, garlic, 1 tsp sea salt, sage, rosemary, thyme, garlic powder, onion powder, and red pepper flakes (if using). Set aside.

3. In a separate bowl, toss cubed butternut squash, apple, and spinach with remaining 2 TBSP olive oil and 1/2 tsp sea salt.

4. Spread everything in a single layer across a large parchment-lined sheet pan.

5. Bake for 20-25 minutes, stirring halfway through to ensure even cooking.

6. Adjust salt to taste and garnish with fresh herbs if desired.

Tips for the Best Breakfast Hash

• Don’t skip stirring halfway through baking! This ensures the butternut squash cooks evenly and prevents any burning.

• Make it your own! Swap out spinach for kale or another leafy green.

• Meal prep magic: Store leftovers in the fridge for up to 4 days for a grab-and-go breakfast.

Say Goodbye to Breakfast Boredom

With this simple, delicious, and nutrient-packed recipe, breakfast is no longer just an afterthought. Whether you're fueling up for a busy day or just need a comforting, home-cooked meal to start your morning, this Butternut Squash Breakfast Hash is the answer. Give it a try and let me know—what’s your go-to egg-free breakfast? Drop a comment below!

The Perfect One-Pan Garlic-Butter Shrimp with Orzo

here’s something magical about spring evenings—the air is crisp but gentle, carrying just a hint of warmth from the day. It’s the kind of weather that makes you want to linger outside a little longer, soaking in the soft golden light of the setting sun. And what better way to wrap up a perfect spring day than with a dish that’s equally light, comforting, and bursting with fresh flavors?

That’s exactly why this One-Pan Garlic-Butter Shrimp with Orzo has become a staple in our home. It’s the kind of meal that feels elegant enough for a special occasion yet is simple enough to pull together on a busy weeknight. Plus, it’s all made in one pan—meaning less cleanup and more time to enjoy the company of those around the table.

Why You’ll Love This Recipe

• One-Pan Wonder – Fewer dishes, more flavor.

• Bursting with Bright, Fresh Flavors – A perfect balance of garlic, butter, lemon, and herbs.

• Quick & Easy – Ready in just 30 minutes.

• Perfect for Spring – Light yet satisfying, this dish pairs beautifully with the season’s fresh ingredients.

What You Need

Ingredients:

• 1/4 cup unsalted butter, divided or Ghee to keep it Paleo

• 1/4 cup olive oil, divided

• 2 medium shallots, finely chopped (about 1/2 cup)

• 1/2 cup white wine

• 3 cups vegetable broth

• 1 1/2 cups uncooked orzo (or gluten-free cassava orzo)

• 1 1/2 teaspoons kosher salt, divided

• 6 medium garlic cloves, minced

• 1 tablespoon grated lemon zest + 2 tablespoons fresh lemon juice (from 2 lemons), plus extra lemon wedges for serving

• 1/4 teaspoon crushed red pepper flakes

• 1/4 cup chopped fresh flat-leaf parsley, divided

• 1 pound large raw shrimp, peeled and deveined

• 2 tablespoons drained capers, roughly chopped

How to Make It

1. Sauté the Shallots

Heat 2 tablespoons each of butter and olive oil in a large, deep skillet over medium heat. Add the shallots and cook until they soften, about 3 minutes. Pour in the white wine, letting it simmer until it reduces by half, about 2 minutes. Remove from heat.

2. Prepare the Butter Mixture

Spoon 3 tablespoons of the shallot mixture into a bowl. Add the remaining butter and olive oil, whisking to combine. Set aside.

3. Cook the Orzo

Pour the vegetable broth into the shallot mixture in the skillet and bring to a boil. Stir in the orzo and 1 teaspoon of salt. Reduce heat to a simmer, cover, and cook undisturbed for 10 minutes.

4. Marinate the Shrimp

Meanwhile, mix the minced garlic with the remaining ½ teaspoon of salt, then use the flat side of a knife to press it into a paste. Add the garlic paste, lemon juice, red pepper flakes, and 2 tablespoons of parsley to the butter mixture in the bowl. Toss in the shrimp, coating it evenly.

5. Cook the Shrimp

Uncover the skillet and arrange the shrimp in a single layer over the cooked orzo. Spoon the remaining butter mixture over the top. Cover and cook until the shrimp turn opaque, about 4 minutes.

6. Finish & Serve

Remove from heat and sprinkle with capers, lemon zest, and the remaining parsley. Serve immediately with lemon wedges on the side.

Variations to Try

• Switch Up the Protein – Swap shrimp for scallops or chicken thighs.

• Try a Different Grain – Substitute orzo with quinoa, farro, or even small pasta like ditalini.

• Add Veggies – Stir in spinach, cherry tomatoes, or zucchini for extra color and nutrients.

• Cheesy Twist – Sprinkle with Parmesan or feta for extra richness.

• Add Crunch – Top with toasted pine nuts or crispy bacon for texture.

Storing Leftovers

If you have leftovers (which is rare in our house!), store them in an airtight container for up to three days. Reheat gently on the stovetop with a splash of broth if needed to keep the orzo creamy.

The Perfect Meal for a Spring Evening

Picture yourself enjoying this meal outdoors with a light breeze rustling through the trees, a glass of crisp white wine in hand, and good conversation filling the air. That’s the kind of effortless joy this dish brings—a taste of spring in every bite.

So, the next time you’re looking for a meal that’s easy, flavorful, and made for sharing, give this One-Pan Garlic-Butter Shrimp with Orzo a try. You might just find yourself making it again and again.

The Ultimate Paleo Pizza Night: A Family Favorite

You know that moment when you think you'll never enjoy something again after changing your diet? That was me with pizza. After going paleo, I thought my Friday night pizza tradition was over – until this recipe came along and completely changed the game.

Let me tell you about the night I served this to my skeptical food critic of my 3 kids. They walked into my kitchen, eyebrows raised at the mention of a "paleo pizza," probably expecting something that resembled cardboard with toppings. But the amazing aroma of the garlic-infused crust baking in the oven was already working its magic.

What I love most about this recipe is its versatility. The crust, made with a clever combination of coconut and almond flour, creates a perfect canvas for whatever toppings you're craving. And speaking of toppings, let me share my absolute favorite combination I discovered by happy accident – what I call the "Autumn Harvest Pizza."

Picture this: roasted butternut squash cubes caramelized to perfection, crispy prosciutto, caramelized red onions, and fresh sage leaves, all drizzled with a dairy-free "cream" sauce. For the sauce, I blend soaked cashews with garlic, a touch of coconut milk, and herbs until silky smooth. It's a combination that'll make you forget you're eating paleo!

The Perfect Paleo Pizza Base

Serves: 4

Crust Ingredients

• ½ cup coconut flour

• 1 cup almond meal

• 1 teaspoon baking powder

• 2 teaspoon garlic powder

• 4 eggs

• 3 tablespoon extra-virgin olive oil

• ½ cup coconut milk

Basic Pizza Instructions

1. Preheat your oven to 375°F.

2. In a large bowl, combine coconut flour, almond meal, baking powder, and garlic powder.

3. Gradually whisk in the wet ingredients until you have a soft batter. Don't worry if it seems different from traditional pizza dough – trust the process!

4. Spread the batter on a well-greased, rimmed pizza pan. The rim is crucial here – we don't want any spills!

5. Bake the crust alone for 15-20 minutes.

6. Add your chosen toppings and bake for an additional 10 minutes.

Essential Sauce Recipes

Quick Nut-Free Basil Pesto

Perfect for those avoiding nuts but craving that fresh pesto flavor

Ingredients

• 2 cups fresh basil leaves, packed

• 3 cloves garlic

• 1/3 cup extra virgin olive oil

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1 tablespoon lemon juice

• 2 tablespoons pumpkin seeds (optional, for texture)

Instructions

1. In a food processor, pulse the garlic until finely chopped.

2. Add fresh basil leaves, salt, and pepper.

3. With the processor running, slowly drizzle in olive oil until smooth.

4. Add lemon juice and pulse to combine.

5. If using pumpkin seeds, add them last and pulse briefly for texture.

Simple Fresh Tomato Sauce

A quick, fresh sauce that beats any store-bought version

Ingredients

• 4 large ripe tomatoes (or 1 28-oz can whole peeled tomatoes)

• 3 cloves garlic, minced

• 2 tablespoons extra virgin olive oil

• 1 teaspoon dried oregano

• 5-6 fresh basil leaves

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• Pinch of red pepper flakes (optional)

Instructions

1. If using fresh tomatoes, cut an X on the bottom of each tomato, blanch in boiling water for 30 seconds, then peel and roughly chop.

2. Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

3. Add tomatoes, oregano, salt, and pepper.

4. Simmer uncovered for 15-20 minutes, stirring occasionally, until sauce thickens.

5. Turn off heat, tear in fresh basil leaves, and adjust seasoning to taste.

The Ultimate Paleo Pizza Topping Guide

Vegetables

• Sun-dried tomatoes

• Artichoke hearts

• Mushrooms (try a mix of portobello, shiitake, and oyster mushrooms)

• Red onion

• Eggplant

• Diced pumpkin or butternut squash

• Roasted bell peppers

• Caramelized onions

• Fresh arugula (added after baking)

• Asparagus spears

• Roasted garlic

• Zucchini ribbons

• Kalamata olives

• Brussels sprouts (shaved)

• Roasted sweet potato slices

• Broccoli florets

• Cauliflower (roasted)

• Fresh herbs (basil, oregano, thyme, sage)

• Spinach

• Kale (massaged with olive oil)

• Fennel (thinly sliced)

• Roasted beets

Proteins

• Nitrate-free uncured pepperoni

• Prosciutto

• Grilled chicken

• Nitrate-free bacon

• Italian sausage (check ingredients)

• Ham (uncured)

• Grilled steak strips

• Ground beef

• Pulled pork

• Shredded duck

• Anchovies

• Smoked salmon (added after baking)

• Eggs (cracked on top before baking)

Dairy-Free "Cheese" Options

• Almond ricotta

• Cashew cheese sauce

• Nutritional yeast (for a cheesy flavor)

• Dairy-free pesto

• Avocado cream sauce

• Olive oil drizzle

• Tahini drizzle

Fruits

• Fresh figs

• Pineapple

• Sliced pears (great with prosciutto)

• Apple slices (perfect with bacon)

• Fresh peaches (summer specialty)

Finishing Touches

• Fresh microgreens

• Balsamic glaze

• Chili oil

• Fresh herbs

• Lemon zest

• Hot honey (check ingredients)

• Truffle oil

• Pine nuts

• Pumpkin seeds

• Hemp seeds

Winning Combinations

Mediterranean Dream

• Artichoke hearts

• Kalamata olives

• Red onion

• Fresh herbs

• Prosciutto

Forest Feast

• Mixed mushrooms

• Caramelized onions

• Fresh thyme

• Truffle oil finish

Harvest Special

• Butternut squash

• Sage

• Caramelized onions

• Prosciutto

• Balsamic glaze

Spring Garden

• Asparagus

• Peas

• Zucchini ribbons

• Fresh mint

• Lemon zest

Breakfast Pizza

• Bacon

• Eggs

• Spinach

• Mushrooms

• Fresh herbs

Pro Tips

• Pre-cook vegetables that release a lot of water (like mushrooms, eggplant, and zucchini) before adding them as toppings.

• Add delicate toppings like arugula, fresh herbs, and prosciutto after baking.

• Layer your toppings thoughtfully - start with sauce, add pre-cooked vegetables and meats, then finish with fresh ingredients after baking.

• Both sauces can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.

• Freeze pesto in ice cube trays for easy portioning.

Those skeptical kids I mentioned? Went back for thirds and now requests this pizza and enjoys making it as a family all the time. Sometimes the best recipes come from pushing boundaries and thinking outside the (pizza) box!

Whether you're paleo by choice or necessity, this pizza proves that dietary restrictions don't mean saying goodbye to your favorite foods – just reinventing them in creative new ways. Happy pizza making!

The Ultimate Super Bowl Snack Lineup: Delicious, Shareable, and Game-Day Ready!

The Super Bowl is more than just a game; it’s a time for friends, family, and, most importantly, food! Whether you're in it for the touchdowns, the halftime show, or the commercials, one thing is certain: the snacks need to be on point. These three recipes will take your game-day spread to the next level—each one packed with flavor, easy to share, and perfect for keeping your energy up while you cheer for your team.

The Best Deviled Eggs: A Classic Crowd-Pleaser

Deviled eggs have been a party favorite for decades, and for good reason. They’re creamy, tangy, and the perfect finger food for watching the big game. This version keeps it simple yet flavorful, making them a must-have on your snack table.

Ingredients:

• 6 large hard-boiled eggs, chilled and peeled

• 1.5 tbsp mayonnaise

• 1.5 tsp Dijon mustard

• 1 tbsp pickle juice

• Paprika (for garnish)

• Butter lettuce cups (optional)

Directions:

1. Cut the eggs in half and place the yolks in a bowl. Lay the whites face-up on a platter. If using butter lettuce, set each egg half on a leaf.

2. Mash the yolks with a fork, then add 1 tbsp mayo, 1 tsp Dijon mustard, and 2 tsp pickle juice. Blend using a hand mixer.

3. Add the remaining mayo, mustard, and pickle juice, and blend until smooth.

4. Pipe the mixture into the egg whites using a piping bag or a zip-top bag with the corner cut off.

5. Sprinkle with paprika and serve chilled.

Peach Ginger Chicken Wings: A Sweet and Savory Game-Day Favorite

Wings are a game-day essential, but these Peach Ginger Chicken Wings take it up a notch with a tangy, slightly sweet glaze. They’re Paleo, AIP, and Whole30 compliant, making them a great option for guests with dietary restrictions.

Ingredients:

• 1-inch piece of ginger

• 1 large, very ripe peach

• Juice of 1/2 a lime

• 1/4 cup coconut aminos

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 2 tbsp extra virgin olive oil

• 1 lb chicken wings

Directions:

1. Blend all ingredients (except chicken wings) in a food processor until smooth.

2. Pour 3/4 of the marinade over the wings in a bowl or freezer bag. Marinate for at least 30 minutes or overnight in the fridge.

3. Preheat the grill to medium heat. Cook wings for 6-7 minutes per side, basting with the remaining marinade halfway through.

4. Serve warm with optional garnishes like cilantro, lime, and red onions.

Paleo Sloppy Joe Stuffed Sweet Potatoes: A Comforting Classic with a Twist

This recipe combines the nostalgia of classic sloppy joes with the wholesome goodness of sweet potatoes. The result? A hearty, flavorful dish perfect for fueling up during the game.

Ingredients:

For the Sauce:

• 3 tbsp tomato paste

• 15 oz can tomato sauce (no salt added)

• 3 tbsp date paste or maple syrup

• 3 tbsp apple cider vinegar

• 1 1/2 tbsp coconut aminos

• 1 tsp mustard

• 1 1/2 tsp onion powder

• 1 1/2 tsp garlic powder

• 1 tsp smoked paprika

• 1 1/2 tsp sea salt

For the Beef Mixture:

• 1 lb grass-fed ground beef

• 1/2 tbsp olive oil

• Sea salt and black pepper

• 1 small green bell pepper, diced

• 1 small red bell pepper, diced

• 1 small yellow onion, diced

• 3 garlic cloves, minced

Directions:

1. Whisk together all sauce ingredients in a bowl and set aside.

2. Heat a skillet over medium-high heat and add oil. Brown the beef, seasoning with salt and pepper. Add diced vegetables and garlic, cooking until softened.

3. Stir in the sauce and bring to a simmer for 10 minutes.

4. Serve over baked sweet potatoes or sweet potato “buns.”

Sweet Potato ‘Buns’ Option:

• Slice sweet potatoes into 3/4-inch rounds.

• Drizzle with olive oil, season with salt and pepper.

• Bake at 425°F for about 20 minutes until caramelized.

Game On!

With these delicious, shareable snacks, your Super Bowl party is guaranteed to be a hit. Whether you’re indulging in creamy deviled eggs, savoring sweet and tangy wings, or diving into a hearty sloppy joe, there’s something for everyone to enjoy. Grab your plate, find a comfy spot, and get ready for kickoff!

Slow Cooker Paleo Chicken Tortillaless Soup – A Set-It-and-Forget-It Dinner

There’s something magical about coming home after a long day and being greeted by the aroma of a warm, nourishing meal—ready to serve, no extra effort required. That’s exactly what this Paleo Chicken Tortillaless Soup delivers. It’s one of those slow cooker meals that you can set and forget, letting the flavors meld together all day while you tackle life. When dinner rolls around, all that’s left to do is grab a bowl and enjoy!

Why You’ll Love This Soup

This isn’t just another chicken soup—it’s a creamy, flavorful, and comforting dish without the tortillas but all the goodness of a classic Tex-Mex favorite. It’s packed with:
✅ Protein-rich chicken to keep you full and fueled
✅ Nutrient-dense veggies like bell peppers, zucchini, and tomatoes
✅ Coconut milk for a creamy, dairy-free finish
✅ A hint of spice from jalapeños, chili powder, and cumin

And best of all? It’s completely Paleo, gluten-free, and Whole30-friendly.

The Beauty of a Slow Cooker Meal

Life is busy—between work, family, and everything in between, spending hours in the kitchen isn’t always an option. That’s why this recipe is a game-changer.

Imagine this:

• Toss everything into the crockpot in the morning.

• Let it simmer all day while you go about your routine.

• Walk through the door in the evening to the most incredible aroma.

• Shred the chicken, stir in the coconut milk, and boom—dinner is served.

It’s the kind of effortless meal that makes you feel like a kitchen wizard with minimal effort.

Paleo Chicken Tortillaless Soup Recipe

Ingredients

• 1 yellow onion, finely diced

• 2 cloves garlic, minced

• 1 ½ cups chicken or veggie broth

• 1 large zucchini, diced (optional)

• 1 green bell pepper, diced

• 1 jalapeño, diced and seeds removed

• 2 (10 oz) cans diced tomatoes with jalapeño and cilantro

• 1.5 lb boneless chicken breasts

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp oregano

• 1 ½ tsp sea salt

• Black pepper to taste

• 1 (14 oz) can full-fat coconut milk

• Juice of 1 lime

• Optional: Fresh cilantro & cayenne for extra spice

Slow Cooker Instructions

1️⃣ Prep & Season: Place the chicken breasts in the crockpot and season with salt.
2️⃣ Add Everything But the Finishers: Pour in the broth, tomatoes, zucchini, bell pepper, jalapeño, and spices.
3️⃣ Let It Work Its Magic: Cover and cook on low for 6-8 hours.
4️⃣ Shred & Stir: Remove the chicken, shred with two forks, and return to the crockpot. Stir in coconut milk and lime juice.
5️⃣ Blend for Extra Creaminess (Optional): Use an immersion blender to blend some of the soup for a thicker consistency.
6️⃣ Serve & Enjoy: Top with fresh cilantro and a pinch of cayenne if you like extra heat.

Instant Pot Instructions

1️⃣ Set Instant Pot to sauté mode, add a splash of olive oil, and cook onions and garlic for 3-4 minutes.
2️⃣ Add all other ingredients (except coconut milk, lime juice, and cilantro) and stir.
3️⃣ Set to pressure cook on high for 14 minutes. Allow natural pressure release for 10 minutes, then manually release the rest.
4️⃣ Remove chicken, shred, then stir back in along with coconut milk and lime juice.
5️⃣ Blend some of the soup for extra creaminess, if desired. Serve with fresh cilantro.

Why This Soup is So Good for You

This soup isn’t just easy—it’s nutrient-packed and supports overall wellness:
🌿 Bone broth aids digestion and supports gut health.
🔥 Garlic, jalapeño, and cumin help fight inflammation and boost metabolism.
🥑 Coconut milk adds healthy fats that keep you full and satisfied.
🐓 Chicken breast provides lean protein for muscle recovery and sustained energy.

The best part? It’s so flavorful, you won’t even miss the tortillas!

Make It Your Own

This soup is super customizable! Try these swaps:
✔ Want it spicier? Add extra jalapeño or cayenne.
✔ Need more veggies? Toss in spinach, mushrooms, or riced cauliflower.
✔ Craving crunch? Serve with crushed plantain chips or toasted coconut flakes.

Set It & Forget It—Then Enjoy!

Whether you’re juggling a busy work schedule, running around with the kids, or just need a stress-free dinner, this Paleo Chicken Tortillaless Soup is a lifesaver. It’s a true dump-and-go meal that rewards you at the end of the day with a bowl of comforting, creamy, and healthy goodness.

Paleo Italian Meatballs: A Family Tradition Made Gluten & Dairy-Free

Growing up in an Italian family, meatballs were a staple at every gathering. I can still picture my grandma in the kitchen, her hands expertly shaping each meatball while sharing stories from the old country. The smell of garlic and herbs would fill the house, and by the time dinner was served, we were all gathered around the table, ready to enjoy a feast.

But as I grew older and adopted a healthier lifestyle, I realized that traditional meatballs—loaded with breadcrumbs and cheese—didn't quite fit my dietary goals. That’s why I set out to create a version that keeps all the flavor and comfort of my grandma’s recipe while being completely gluten-free and dairy-free. Enter my Paleo Italian Meatballs—tender, flavorful, and packed with wholesome ingredients.

Paleo Italian Meatball Recipe

Servings: 24 meatballs

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Ingredients

• 3/4 cup almond flour

• 1/2 cup chicken stock

• 1 tablespoon olive oil

• 1 yellow onion, finely chopped

• 3 cloves of garlic, grated or finely minced

• 1 pound ground beef (85% lean)

• 1 pound ground pork (80% lean)

• 2 eggs

• 1/2 cup packed finely chopped fresh parsley

• 1 tablespoon dried Italian herb seasoning

• 2 teaspoons kosher salt

• 1 teaspoon pepper

Instructions

1. Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil and set a wire rack on top.

2. In a large mixing bowl, combine almond flour and chicken stock. Stir and let it absorb the liquid.

3. Heat olive oil in a skillet over medium heat. Add onion, garlic, and a pinch of salt & pepper. Cook until onions are golden brown, about 8-10 minutes.

4. Add the cooked onion mixture to the bowl with almond flour and chicken stock. Add ground beef, ground pork, eggs, parsley, salt, pepper, and Italian seasoning. Mix until fully combined.

5. Use a large cookie scoop to form meatballs and place them on the wire rack.

6. Bake for 25-30 minutes or until golden brown and cooked through.

Sauce Ideas

No meatball is complete without the perfect sauce! Here are a few paleo-friendly options to try:

• Classic Marinara Sauce: A simple tomato sauce made with crushed tomatoes, garlic, basil, and olive oil.

• Paleo Pesto: A blend of fresh basil, garlic, pine nuts, olive oil, and nutritional yeast for a cheesy flavor.

• Creamy Dairy-Free Alfredo: Made with blended cashews, garlic, nutritional yeast, and almond milk for a rich, creamy sauce.

• Spicy Arrabbiata Sauce: A tomato-based sauce with red pepper flakes for a little heat.

Tips & Tricks

• Nut-Free Alternative: Use tigernut flour or pork rind panko instead of almond flour.

• Egg-Free Option: Substitute with flax eggs (2 tbsp flaxseed meal + 5 tbsp water).

• Serving Suggestions: Serve over zoodles, spaghetti squash, or mashed cauliflower for a perfect grain-free meal.

• Storage: Store leftovers in an airtight container for up to 5 days or freeze for up to 6 months.

Whether you’re meal-prepping for the week or hosting Sunday dinner, these Paleo Italian Meatballs are sure to be a hit. They bring all the warmth and nostalgia of my grandma’s recipe—without the gluten and dairy. Enjoy!

Low-Carb Lasagna Soup: A Comforting Bowl of Healthy Indulgence

If you’re anything like me, you have a soft spot for lasagna—layered, cheesy, saucy perfection that feels like a warm hug on a chilly day. But let’s be honest, traditional lasagna isn’t exactly a weeknight go-to or aligned with most New Year health goals. That’s where my Low-Carb Lasagna Soup comes in—a dish that captures all the cozy, savory flavors of lasagna in a single, wholesome bowl.

This recipe was born on a busy weeknight when I craved comfort food without the heavy carbs. With kids running around and a to-do list longer than my arm, I decided to experiment with a “deconstructed” lasagna. The result? A hearty, flavorful soup that’s just as satisfying as the real thing but much easier to prepare and healthier for the whole family.

Even better, this recipe is versatile! You can tweak it to fit paleo, dairy-free, or Whole30 needs without sacrificing that classic lasagna taste. The secret weapon? A dollop of almond ricotta on top—it’s a creamy, tangy dream that ties everything together.

So, grab a pot, and let’s dive into this easy-to-make, soul-warming dish that’s perfect for chilly January nights or meal prepping for a busy week!

Low-Carb Lasagna Soup Recipe

Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 10
Calories: 301 kcal

Ingredients

• 2 tbsp avocado oil (or oil of choice)

• 1 lb ground beef (organic, grass-fed preferred)

• 1 lb breakfast sausage (regular or hot)

• 4 cloves garlic, minced

• 28 oz diced tomatoes (with juice)

• 6 oz tomato paste

• 1 tsp dried oregano

• 1-2 tbsp dried basil (to taste)

• ¼ cup dried parsley

• ½-1 tsp sea salt (to taste)

• ¼ tsp ground black pepper

• 32 oz beef broth (or chicken broth)

• 1 medium zucchini, sliced thinly

• 1 tsp balsamic vinegar

• Almond ricotta, see recipe below)

Instructions

1. Sauté the Base
   Heat oil in a large pot over medium-high heat. Add ground beef, sausage, and minced garlic, cooking until browned. Break up the meat with a wooden spoon, then drain excess fat if desired.

2. Simmer the Soup
   Stir in diced tomatoes, tomato paste, oregano, basil, parsley, salt, pepper, and broth. Bring to a boil.

3. Add the Zucchini
   Chop zucchini into thin slices and add to the boiling soup. Cook for 3-5 minutes, until tender.

4. Finish with Flavor
   Stir in balsamic vinegar and adjust seasonings to taste. For a richer flavor, add more salt or basil.

5. Top and Serve
   Ladle soup into bowls and top with a dollop of almond ricotta or mix it in for a cheesy texture. Enjoy immediately!

Almond Ricotta Recipe

Ingredients:

• 2 cups slivered blanched almonds

• 2-3 tsp nutritional yeast

• 2 tbsp lemon juice

• ½-¾ tsp sea salt

• 1 dash garlic powder

• ¾-1 cup water

Instructions:

1. Add all ingredients to a high-speed blender, starting with ¾ cup water and ½ tsp salt. Blend until smooth and creamy, about 2 minutes.

2. Adjust flavors as needed, adding more salt, nutritional yeast, or lemon juice.

3. Use immediately or refrigerate for up to 7 days.

• Don’t skip the balsamic vinegar! It adds depth and balances the flavors.

Whether you're meal-prepping or cozying up for family dinner, this Low-Carb Lasagna Soup delivers all the flavor and none of the fuss. Plus, it’s proof that healthy eating doesn’t mean sacrificing the meals you love. Enjoy!

Whole30 Lettuce Wraps (PF Chang's Inspired)

Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Serves: 4

When I was a teenager, my family always looked forward to our Saturday nights at PF Chang's. It became a bit of a ritual for us—the buzz of the restaurant, the clinking of chopsticks, and, of course, the incredible food. The lettuce wraps were always a favorite. Something about that savory, crunchy, and refreshing bite made them the highlight of every meal.

Fast forward to today, I’m all about recreating those nostalgic dishes but with a healthy twist. As a family focused on wholesome, allergen-friendly meals, this Whole30 version of PF Chang’s lettuce wraps is a winner. It’s Paleo, gluten-free, and dairy-free, and you’d never guess it’s “healthy” because it’s just that delicious.

And the best part? It’s a hands-on meal the kids love assembling themselves. We treat it like taco night, but with a lighter, Asian-inspired vibe. Whether you’re serving this as a quick family dinner or as a crowd-pleasing appetizer, these lettuce wraps will steal the show!

Ingredients

For the Lettuce Wraps:

• 1/4 cup coconut aminos

• 2 teaspoons sesame oil

• 1 teaspoon rice wine vinegar

• 1 tablespoon almond butter

• 2 teaspoons freshly grated ginger

• 1 tablespoon compliant hot sauce (optional)

• 1 tablespoon olive oil

• 1/2 of one yellow onion, diced

• 1 cup baby bella mushrooms, minced

• 3 cloves garlic, minced

• 1 pound ground pork or chicken

• 1/2 cup shredded carrots

• Salt and black pepper, to taste

• 1 8-ounce can diced water chestnuts, drained

• 3 green onions, thinly sliced (reserve 1 tablespoon for sauce)

• 1 head bibb lettuce, leaves gently removed

For the Sauce:

• 1/4 cup coconut aminos

• 1 1/2 teaspoons sesame oil

• 1 teaspoon rice wine vinegar

• Compliant hot sauce, to taste (optional)

• 1 tablespoon reserved green onions

• Salt, to taste

Suggested Garnishes (Optional):

• Sesame seeds

• Thinly sliced green onions

Instructions

1. Prepare the Sauce:

In a small bowl, whisk together the coconut aminos, sesame oil, rice wine vinegar, almond butter, grated ginger, and hot sauce. Whisk until smooth and set aside.

2. Cook the Filling:

• Heat a large skillet over medium heat and add olive oil. Swirl to coat the pan evenly.

• Add the diced onion and cook for 3 minutes until softened. Then, add the minced mushrooms and cook for another 3 minutes until the onion is translucent.

• Stir in garlic and cook for 30 seconds until fragrant.

• Add ground pork or chicken to the skillet. Cook, crumbling with a spatula, until browned.

• Mix in shredded carrots and cook for about 3 minutes until softened.

3. Combine Flavors:

Pour the prepared sauce mixture into the skillet. Stir until everything is evenly coated. Add water chestnuts and green onions, cooking for 3-4 more minutes. Season with salt and black pepper to taste, then remove from heat.

4. Assemble and Serve:

Spoon 3-4 tablespoons of the pork mixture into each lettuce leaf. Garnish with sesame seeds and green onions if desired. Serve immediately with extra sauce on the side for dipping.

Why You’ll Love These Lettuce Wraps

They’re quick to make, adaptable to your favorite proteins, and perfect for busy weeknights. Plus, you can customize the spice level and toppings to your heart's desire.

So next time you’re craving takeout, give this recipe a go. I promise, your family will be asking for these again and again—just like mine does!

What’s your favorite restaurant-inspired dish to recreate at home? Let me know in the comments!

A Healthier Take on Santa's Favorite Treats

Growing up, the magic of Christmas Eve always came with two special traditions in our house: leaving cookies for Santa and sharing a warm glass of eggnog while we decorated the tree. I can still picture my mom in her festive apron, teaching me how to carefully separate egg yolks for her famous eggnog, and the way the whole house would fill with the aroma of chocolate cookies baking in the oven.

As the years passed and I started my own family, I wanted to keep these cherished traditions alive but with a modern, healthier twist. After all, even Santa needs to watch his sugar intake these days! Through lots of trial and error (and many taste tests from my willing family), I've perfected these paleo versions of our favorite holiday treats that taste just as magical as the originals.

## Santa's New Favorite: Paleo Chocolate Crinkle Cookies

These fudgy, rich chocolate crinkles look just like they've been dusted with fresh snow. The best part? They're made with wholesome ingredients like almond flour and natural sweeteners, so you can feel good about leaving them for the big guy in red.

### Ingredients

For the Cookies:

- 1 1/4 cups almond flour

- 1/4 cup raw cacao powder

- 1/4 cup coconut sugar

- 1/4 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 teaspoon sea salt

- 1/4 cup pure maple syrup

- 1 teaspoon pure vanilla extract

- 2 tablespoons avocado oil

- 1 egg

For the Maple Powdered Sugar Coating:

- 2 tablespoons powdered maple sugar

- 1.5 tablespoons arrowroot powder

### Instructions

1. In a mixing bowl, combine almond flour, coconut sugar, cacao powder, salt, baking soda, and baking powder.

2. Add eggs, vanilla, maple syrup, and oil, stirring until a dough forms. Let rest for 10 minutes at room temperature.

3. Preheat oven to 350°F.

4. Make the coating by grinding maple sugar in a coffee grinder until powdered. Mix with arrowroot powder.

5. Using a 1.5 tablespoon cookie scoop, form dough balls and coat generously in the powdered mixture.

6. Place on a parchment-lined baking sheet and bake for 10-12 minutes.

7. Cool completely on the pan before storing.

## Grandma's Eggnog Gets a Makeover

This dairy-free version of our family eggnog recipe still has all the creamy richness and warm spices of the original, but with a lighter, cleaner ingredient list. It's become our new Christmas Eve tradition, and honestly, I think it's even better than the original!

### Ingredients

- 2 cups unsweetened nut milk

- 2 cups coconut cream or coconut milk

- 1 cinnamon stick

- 1 teaspoon freshly grated nutmeg, plus more for garnish

- 6 egg yolks

- 1/2-3/4 cup maple syrup

- 2 teaspoons vanilla extract

- Optional: 1/2-1 cup dark rum or bourbon

### Instructions

1. In a medium saucepan, combine nut milk, coconut cream, cinnamon stick, and nutmeg. Simmer for 8-10 minutes to infuse the flavors. Remove from heat.

2. In a large bowl, whisk egg yolks and maple syrup until light and fluffy.

3. Gradually temper the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.

4. Return everything to the saucepan and cook over medium-low heat for 8-10 minutes, or until the mixture reaches 160°F and coats the back of a wooden spoon.

5. Strain into a clean bowl and stir in vanilla and optional liquor.

6. Chill for at least 6 hours. Before serving, stir well and thin with additional nut milk if needed.

## A Note from the Kitchen

These recipes prove that you don't have to give up holiday traditions to embrace a healthier lifestyle. My kids now help make these treats just like I used to help my mom, and the joy on their faces when they leave the cookies for Santa is just as bright. Plus, I have a feeling Santa appreciates the more nutritious fuel for his long night of deliveries!

Store your cookies in an airtight container for up to 5 days (though they rarely last that long in our house!), and the eggnog will keep well in the refrigerator for up to a week. Happy baking, and may your holidays be filled with the warmth of tradition and the joy of creating new memories!

Comfort in a Bowl: A Cozy Tomato Soup for Chilly Autumn Evenings

There's something magical about a bowl of hot tomato soup that can instantly transport you back to childhood memories and wrap you in warmth. For me, this gluten-free and dairy-free tomato soup has become a cherished recipe that reminds me of those perfect autumn evenings when the wind whispers through changing leaves and the first hints of winter start to peek around the corner.

I first discovered the beauty of this recipe during a particularly challenging week. Work had been overwhelming, and I was feeling run down and exhausted. One crisp Saturday afternoon, after a long hike that left me both peaceful and weary, I came home craving something comforting yet light. That's when this tomato soup became my culinary savior.

The beauty of this recipe lies in its simplicity and versatility. It's creamy without dairy, rich without being heavy, and packed with vegetables that make it both nutritious and delicious. The coconut milk adds a subtle sweetness and incredible smoothness that makes you forget you're eating something that's actually good for you.

Gluten Free and Dairy Free Tomato Soup

Ingredients

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 carrot, chopped

• 1 stalk of celery, chopped

• 2 garlic cloves, minced

• 1 (15-ounce) can of chopped tomatoes

• 2 cups vegetable broth

• Handful of fresh basil

• 1 (13.5-ounce) can of coconut milk

• Salt and pepper to taste

Instructions

1. Sauté the Vegetables: Heat olive oil in a Dutch oven over medium-low heat. Add onions, celery, and carrots. Sauté for 5-6 minutes until softened and onions are translucent.

2. Add Garlic: Toss in minced garlic and continue sautéing for another minute, allowing the aromatics to release their fragrant oils.

3. Simmer the Base: Add tomatoes, vegetable broth, and fresh basil. Bring to a rapid boil, then reduce heat, cover, and simmer for 20 minutes. This allows the flavors to meld beautifully.

4. Cream It Up: Remove the lid and slowly stir in the coconut milk. Use an immersion blender to puree the soup until it's smooth and creamy. No immersion blender? No problem! Carefully transfer to a standard blender, working in batches if needed.

5. Final Touch: Return the soup to the pan, heat through for 5 minutes, and season with salt and pepper to taste.

Storage Tips

Refrigerating: Store in an airtight container for 4-5 days.

Freezing: To prevent separation, freeze the soup without coconut milk. Add the coconut cream when reheating. Defrost in the refrigerator and reheat on the stove or in the microwave.

Nutrition Information

• Calories: 301 kcal

• Carbohydrates: 13g

• Protein: 3g

• Fat: 28g

This soup is more than just a recipe—it's a reminder that sometimes, the simplest meals can be the most comforting. Whether you're looking for a quick weeknight dinner or a soul-warming dish on a chilly day, this gluten-free and dairy-free tomato soup has got you covered.

Pro tip: Pair it with a slice of gluten-free toast or a handful of your favorite crackers for a complete meal that feels like a warm hug.

Bon appétit!

Mindfulness for a Busy Holiday Season: 5-Minute Reset for Calm

The holiday season is here, and if you’re anything like us, life feels like a non-stop blur. Between holiday prep, school events, family gatherings, and work, it’s easy to lose sight of the joy this season is supposed to bring.

Our family knows this all too well. The holidays are supposed to feel magical, but some days, it’s hard to catch our breath amidst the hustle and bustle. That’s why we’ve made it a priority to focus on mindfulness—even if it’s just for a few minutes each day.

Mindfulness isn’t about emptying your mind of all thoughts (who has time for that?)—it’s about being present, finding calm in the chaos, and appreciating the little moments.

4 Simple Tips to Stay Grounded

Here are a few easy ways we’ve found to stay centered during this busy season:

1. Start the Day with Intention
   Before jumping into your to-do list, take a moment to set an intention. Ask yourself: What’s one thing I want to focus on today? It could be staying patient, finding joy, or simply breathing.

2. Take Mini Pauses
   Throughout the day, pause for 30 seconds to take a few deep breaths. These moments of stillness can help you reset and recharge.

3. Create Tech-Free Zones
   We’ve started making family dinners tech-free. No phones, no distractions—just time to connect and enjoy each other’s company.

4. Use a Quick Breathing Exercise
   When stress starts to build, try the 4-7-8 Breathing Technique:

   • Inhale for 4 seconds.

   • Hold for 7 seconds.

   • Exhale for 8 seconds.

   • Repeat 3–5 times for an instant sense of calm.

Try This 5-Minute Meditation

If you’re ready to take a deeper pause, here’s a simple meditation you can try right now.

5-Minute Guided Meditation for Calm and Grounding

Find a quiet, comfortable spot where you can sit or lie down. Close your eyes, and let’s begin.

1. Center Yourself: Take three deep breaths. Inhale through your nose… and exhale slowly through your mouth. Feel your body begin to settle.

2. Body Awareness: Scan your body from head to toe, releasing tension as you go. Let your shoulders drop, unclench your jaw, and let your hands rest.

3. Focus on Your Breath: Breathe deeply in for 4 counts, hold for 4 counts, and exhale slowly for 6 counts. Repeat several times.

4. Visualize Calm: Picture a serene place—a forest, a beach, or a cozy fire. Imagine any stress melting away.

5. Closing and Gratitude: Wiggle your fingers and toes, open your eyes, and thank yourself for taking this time to reset.

The holidays don’t have to feel like a race. Even just a few moments of mindfulness can help you savor the magic of the season.

How are you staying grounded this holiday season? Let us know in the comments, or share your journey with us on social media using the hashtag #MindfulHolidays.

Wishing you calm, joy, and presence,
Matthew Lamb
Prepped AZ

Holiday Ginger Cookies with AIP Vanilla Frosting: A Family Tradition

As the holiday season draws near, there's something magical about gathering with family, baking, and filling the house with the scent of delicious treats. This year, we decided to embrace a new twist on an old classic with a batch of Soft and Chewy Healthy Ginger Cookies topped with AIP Vanilla Frosting. The combination of warm spices and creamy frosting brings a festive cheer to our kitchen, and these treats are perfect for everyone—even those following specialized diets like Paleo or AIP.

The Tradition of Cookie Making

Growing up, our family always looked forward to baking together. Whether it was classic sugar cookies or gingerbread men, the kitchen became a cozy haven where we could bond, laugh, and share stories. I remember how my grandmother would always say, “The best part of the holidays is the time spent with loved ones, and a little sweetness never hurts either.”

As our own family grows and our kids begin to embrace their own traditions, we’ve made it a point to keep the spirit of family baking alive—while making sure the recipes work for all of us. Our youngest, who has special needs, often struggles with certain ingredients, so we’ve learned to adapt favorite recipes to fit dietary restrictions, all while keeping them just as delicious. These Soft and Chewy Healthy Ginger Cookies are one such example, and they’ve quickly become a family favorite.

The cookies themselves are soft, with the perfect balance of warm ginger, cinnamon, and nutmeg, while the AIP Vanilla Frosting gives them a smooth, creamy finish—without any dairy or refined sugars. It’s a delightful pairing that brings a little extra holiday cheer to each bite.

Recipe: Soft and Chewy Healthy Ginger Cookies

Ingredients:

• 2 ⅔ cups (286g) blanched almond flour

• ½ cup (68g) unrefined coconut sugar

• 2 teaspoons ground ginger

• ½ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1 teaspoon baking soda

• ¼ teaspoon fine Himalayan salt

• 6 tablespoons (80g) pastured butter, coconut butter, or coconut oil

• 3 tablespoons (57g) raw honey, or maple syrup

• 2 tablespoons (26g) water

• 1 egg, room temperature

Instructions:

1. In a large bowl, mix together the almond flour, coconut sugar, ginger, cinnamon, nutmeg, baking soda, and salt.

2. In a separate bowl, whisk together the butter, honey, and water. Then whisk in the egg until fully combined.

3. Gently mix the dry and wet ingredients together. Be careful not to overmix.

4. Cover the dough and freeze for 40 minutes to 1 hour, or until it’s easy to handle.

5. Preheat the oven to 350°F and line a cookie sheet with parchment paper.

6. Roll the chilled dough into 1 ½-tablespoon balls and place them 2 inches apart on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand.

7. Bake for 10 minutes or until the edges and bottom start to turn golden brown.

8. Cool on a wire rack and set aside.

Recipe: AIP Vanilla Frosting

Ingredients:

• 1 cup Palm Oil Shortening

• 2 tablespoons Coconut Cream

• ¼ cup Arrowroot Flour (or tapioca flour)

• ¼ cup Honey (or Maple Syrup for Vegan)

• ½ teaspoon Vanilla Powder (or 1 teaspoon Vanilla Extract for Paleo)

• Pinch of Salt

Instructions:

1. Combine all ingredients in a medium-sized bowl.

2. Using a handheld mixer, beat the mixture until smooth and creamy.

3. Store in the fridge if not using immediately. If it hardens, let it return to room temperature or soften it using the mixer.

Creating Lasting Memories

This recipe is more than just a treat—it’s a chance to create lasting memories with our loved ones. Every year, as we gather around the kitchen table, we pass down these little moments of joy. We’re not just baking cookies—we’re baking memories that will be cherished for years to come.

So, this holiday season, whether you’re continuing old family traditions or creating new ones, make these Soft and Chewy Healthy Ginger Cookies with AIP Vanilla Frosting a part of your celebrations. They’re sure to bring smiles to your loved ones’ faces and add a little extra sweetness to your holiday season.

Wishing you all a happy and healthy holiday season filled with love, laughter, and lots of cookies!

Fall Family Traditions: A Festive Autumn Punch That Brings Us Together

As the crisp air rolls in and the leaves start to turn, our family leans into the cozy traditions that make autumn so magical. One of my favorite ways to celebrate the season is by making Fall Punch—a simple yet festive drink that has been a part of my life since I was a child. Not only is it delicious, but it’s also a Paleo and Whole30-friendly option for gatherings.

The Story Behind the Recipe

Fall Punch has been a part of my life for as long as I can remember. When I was a child, it was a staple at family gatherings, and I loved helping mix the ingredients, feeling like I had an important role in creating something special. Back then, my favorite part was sneaking a taste as I stirred the pumpkin puree into the apple juice—it was my little reward for “helping.”

As I grew older, the recipe became my go-to contribution for fall potlucks, holiday parties, and even quiet nights with friends. Now, every time I make it, I’m reminded of those moments—the laughter in the kitchen, the warmth of family, and the excitement of sharing something I helped create. Over the years, I’ve made small tweaks to fit our family’s lifestyle, but the heart of the recipe has stayed the same: a delicious blend of autumn flavors that brings people together.

Fall Punch Recipe (Whole30, Paleo)

This EASY punch takes only 5 ingredients and 5 minutes to make! Delicious with no added sugar.

Ingredients

• 2 cups canned pureed pumpkin (a 15 oz can works close enough here)

• 4 cups orange juice

• 4 ½ cups apple juice concentrate, thawed (equivalent of 3 12 oz cans)

• 4 ½ cups orange or tangerine sparkling water (equivalent of 3 12 oz cans)

• 2 teaspoons pumpkin pie spice

• Optional garnishes: cinnamon sticks, orange slices, apple slices

Instructions

1. Whisk together all the ingredients in a large pitcher or punch bowl.

2. Serve chilled or warm!

Notes

• Feel free to customize the garnishes! Add fun shapes to your apple slices or freeze cinnamon sticks into ice cubes for an extra festive flair.

• Check the ingredient descriptions for any substitutions or recommendations.

Nutrition Information

• Calories: 142 kcal

• Carbohydrates: 34g

• Protein: 1g

• Fat: 0.3g

• Sodium: 22mg

• Fiber: 1g

• Sugar: 29g

What Makes This Recipe Special?

• Quick and Simple: With just five ingredients and no complicated steps, it’s easy enough to whip up for a gathering or a relaxing evening.

• Festive and Nutritious: The natural sweetness of apple and orange juice pairs beautifully with pumpkin puree and pumpkin pie spice, delivering all the autumn flavors we love without any guilt.

• Versatile: You can serve it chilled for sunny fall afternoons or warm it up for those cozy evenings around the firepit.

A Festive Serving Touch

Garnishing the punch is half the fun! I like adding cinnamon sticks, fresh orange slices, or apple slices for a seasonal flair. Sometimes I freeze small apple chunks into ice cubes for an extra special touch that guests love.

When I Serve It

This Fall Punch is a must-have at family movie nights, holiday dinners, and even quiet fall evenings at home. Every time I make it, I feel like I’m continuing a tradition that connects my past with the present—and that’s what makes it truly special.

Whether you're hosting a big autumn party or simply looking for a way to bring a little seasonal joy to your weeknight routine, this Fall Punch is the perfect choice. It’s a little sip of autumn in every glass, and for me, it’s a tradition that has grown with me—one cup at a time.

Let me know if you try it! What are your favorite ways to celebrate fall?

The Ultimate Sausage-Stuffed Mushrooms Recipe (With a Homemade Almond Ricotta Twist!)

The Ultimate Sausage-Stuffed Mushrooms Recipe (With a Homemade Almond Ricotta Twist!)

Looking for the perfect appetizer to wow your guests this holiday season? These Sausage Stuffed Mushrooms are creamy, savory, and bursting with flavor! Whether you're hosting Thanksgiving, a cozy dinner party, or just want a snack that feels fancy, this recipe will be your new go-to. Plus, it features a dairy-free homemade almond ricotta that takes these stuffed mushrooms to the next level. Let’s dive in!

Why You'll Love These Sausage-Stuffed Mushrooms

• Perfect Holiday Starter: These bite-sized treats are packed with juicy sausage, aromatic herbs, and creamy almond ricotta.

• Versatile: Swap out the type of mushrooms or sausage to suit your taste.

• Diet-Friendly: Dairy-free, gluten-free, and packed with wholesome ingredients.

Ingredients

For the Mushrooms:

• 16 oz Italian sausage (mild, medium, or spicy)

• 3 tbsp olive oil

• 15-18 large white mushrooms (or crimini/baby bella mushrooms)

• 2 cloves minced garlic

• 3 large sage leaves, finely chopped (plus extra for garnish)

• 1 tsp Italian seasoning

• ½ tsp sea salt

• 4 oz almond ricotta (recipe below)

• ¼ cup almond flour

• 2 tsp fresh parsley, chopped

For the Almond Ricotta:

• 2 cups slivered blanched almonds

• 2-3 tsp nutritional yeast

• 2 tbsp lemon juice

• ½ - ¾ tsp sea salt

• 1 dash garlic powder

• ¾ - 1 cup water

• Optional: 2-3 tbsp fresh basil, oregano, or parsley

Instructions

Prepare the Mushrooms

1. Preheat the oven to 350°F.

2. Remove the stems from the mushrooms, scooping out the insides carefully to create a hollow cap. Finely chop the stems and set aside.

3. Toss the mushroom caps in olive oil and arrange them hollow-side up on a baking sheet.

Make the Filling

1. Heat a skillet over medium heat and cook the sausage, breaking it into small pieces, until browned (about 5-7 minutes).

2. Add the chopped mushroom stems, garlic, sage, Italian seasoning, and salt. Sauté for 2-3 minutes until softened.

3. Stir in almond ricotta until the mixture is creamy. Remove from heat.

4. Mix in almond flour and parsley to thicken the filling.

Stuff & Bake

1. Generously fill each mushroom cap with the sausage mixture.

2. Bake for 30 minutes, or until golden and crispy on top.

3. Garnish with fresh sage leaves and serve warm.

How to Make Almond Ricotta

1. Add almonds, nutritional yeast, lemon juice, sea salt, garlic powder, and water (start with ¾ cup) to a high-speed blender. Blend until smooth.

2. Adjust the flavor with more salt, yeast, or lemon juice as needed.

3. For a firmer texture, refrigerate in a cheesecloth-lined strainer for up to 3 days.

Pro Tips

• Mushroom Choices: White button mushrooms are great, but crimini or baby bella mushrooms add an earthy flavor.

• Cheese Options: If dairy isn’t an issue, feel free to mix in some grated Parmesan or mozzarella for extra richness.

• Storage: Leftovers? Store them in an airtight container for 3-4 days. Reheat in an air fryer for a crispy finish!

Make It Your Holiday Hero

These sausage-stuffed mushrooms are a crowd-pleaser, whether you're prepping a holiday menu or adding flair to a casual dinner. The homemade almond ricotta brings a creamy, cheesy touch without the dairy—making it perfect for everyone at the table.

Serve these alongside a glass of wine and watch them disappear! Your guests won’t stop asking for the recipe, but don’t worry—you can tell them it’s your little secret (or share this post!).

Deliciously Savory Paleo Spinach & Artichoke Quiche with a Grain-Free Crust

Hosting brunch, treating your family, or just in the mood for something special? This Paleo-friendly spinach and artichoke quiche combines a flavorful, herb-infused crust with a savory, dairy-free filling that’s guaranteed to impress. Plus, it’s grain-free, gluten-free, and easy to make, making it perfect for both weekday meals and weekend gatherings.

The Crust: A Grain-Free, Herb-Infused Base

This versatile Paleo quiche crust is the perfect base for all kinds of savory pies, especially quiche. Made with a mix of almond flour and tapioca starch, it’s light yet sturdy and brings a touch of garlic and herbs to each bite.

Ingredients for the Crust:

• 1 1/4 cups Blanched Almond Flour

• 2/3 cup Tapioca Starch

• 1 Tbsp Garlic & Herb Seasoning (or 1 tsp each garlic powder, onion powder, oregano, salt, and pepper)

• 2 Eggs

• 1 Tbsp Coconut Oil, melted

Instructions for the Crust:

1. Preheat the oven to 325°F.

2. In a medium mixing bowl, combine the almond flour, tapioca starch, and spices.

3. Whisk the eggs until frothy, then add them to the flour mixture. Mix in the melted coconut oil, kneading the dough to create a smooth texture.

4. Press the dough evenly into a 9-inch pie pan, forming a thin, even layer.

5. Bake for 15 minutes, then let the crust cool slightly while preparing the filling.

The Filling: Spinach, Artichoke, and Mushroom Delight

This filling is packed with sautéed spinach, artichokes, and mushrooms, all blended with eggs and coconut cream for a luscious, dairy-free quiche filling.

Ingredients for the Filling:

• 1 Tbsp Ghee

• 1 Shallot, diced

• 6 oz Artichoke Hearts

• 1 cup White Mushrooms, sliced

• 1 tsp Garlic Powder

• 1/2 tsp Dried Thyme

• Salt and Pepper to taste

• 1 cup Baby Spinach, loosely packed

• 6 Eggs

• 1/4 cup Coconut Cream

Instructions for the Filling:

1. Preheat the oven to 350°F.

2. Heat the ghee in a skillet over medium heat. Add the shallot, cooking until translucent, about 3 minutes.

3. Add artichokes, mushrooms, garlic powder, thyme, salt, and pepper, sautéing until slightly browned.

4. Toss in the spinach and cook until wilted, about 30 seconds. Set aside to cool slightly.

5. Whisk eggs in a large bowl until frothy. Add coconut cream, blending until smooth. Stir in the vegetable mixture.

6. Pour the filling into the prepared crust, and bake for 30-35 minutes until set.

This quiche is a celebration of flavors, perfect for a cozy weekend breakfast or brunch. Enjoy a slice of this Paleo-friendly creation and savor the taste of elegance with every bite!

Slow-Cooked Comfort: Dairy-Free French Onion Chicken & Orzo Delight! 🍲🧄🍁

Here’s a dairy-free twist on Slow Cooker Creamy French Onion Chicken and Orzo that’s rich, savory, and cozy for a cool fall evening. This recipe uses coconut milk and nutritional yeast to create a creamy sauce that brings all the flavors together while keeping it free from dairy. Simple, flavorful, and perfect for a warm, comforting meal!

Dairy-Free Slow Cooker Creamy French Onion Chicken and Orzo

Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 6
Calories Per Serving: 679 (approximate)

Ingredients:

• 3-4 yellow onions, thinly sliced

• 6 tbsp dairy-free butter (or coconut oil)

• 1 1/2 lbs boneless chicken breasts or thighs

• 2 tbsp fresh thyme leaves

• 2 tbsp chopped fresh sage

• Salt and black pepper, to taste

• 3 cloves garlic, chopped

• 1 cup dry white wine (or extra chicken broth for a non-alcoholic version)

• 1 cup chicken or vegetable broth

• 2 cups sliced mushrooms

• 2 cups dry orzo pasta

• 1/2 cup full-fat coconut milk (canned)

• 1/2 cup nutritional yeast (for a cheesy, dairy-free flavor)

Instructions:

For the Slow Cooker:

1. Layer Ingredients in the Slow Cooker
   In the bowl of your slow cooker, layer the sliced onions and 3 tablespoons of the dairy-free butter. Place the chicken on top and season with fresh thyme, sage, garlic, salt, and pepper. Pour over the wine (or extra broth) and the chicken broth. Add the mushrooms.

2. Cook the Base
   Cover the slow cooker and cook on low for 3-4 hours or on high for 1-2 hours, until the chicken is tender and cooked through.

3. Prepare the Orzo
   Once the chicken is done, remove it from the slow cooker along with most of the onions, and place them on a baking sheet.

4. Cook the Orzo in the Broth
   Crank the heat on the slow cooker to high. Stir in the orzo and an additional 1 cup of water. Cover and cook for 20-30 minutes or until the orzo is al dente. If the orzo absorbs all the liquid too quickly, add a little more water as needed.

5. Add Creaminess
   Stir in the coconut milk and nutritional yeast to create a creamy, savory texture.

6. Broil the Chicken and Onions
   Preheat the broiler to high. Dot the onions with the remaining 3 tablespoons of dairy-free butter on the baking sheet and broil for 3-5 minutes until the edges begin to brown.

7. Serve
   Serve the broiled chicken and onions over the creamy orzo. Garnish with fresh herbs if desired, and enjoy!

For the Stove Top:

1. Cook Onions and Chicken
   In a large soup pot, melt 3 tablespoons of the dairy-free butter over medium heat. Add the onions, stirring every 3-4 minutes, until golden (about 10 minutes). Add the chicken, thyme, sage, garlic, salt, and pepper. Pour in the wine (or broth) and additional broth. Add mushrooms and simmer, covered, for 20-30 minutes until the chicken is cooked.

2. Broil the Chicken and Onions
   Preheat the broiler to high. Remove the chicken and most of the onions from the pot and transfer to a baking sheet. Dot with the remaining dairy-free butter and broil for 3-5 minutes.

3. Prepare the Orzo
   Meanwhile, cook the orzo according to package directions. Mix in the mushrooms and any remaining cooking liquid from the pot.

4. Add Dairy-Free Creaminess
   Stir the coconut milk and nutritional yeast into the orzo for a creamy texture and “cheesy” flavor.

5. Serve
   Plate the broiled chicken and onions over the orzo, garnish with fresh thyme or sage if desired, and enjoy!

This cozy Creamy French Onion Chicken and Orzo is loaded with fall flavors and just a hint of a dairy-free “cheesy” flair from the nutritional yeast. Perfect for family meals or even as a dish to impress guests, this recipe combines ease and elegance in one warm, comforting bowl.

🍂 Cozy Up with Our Fall Favorite: Paleo Roasted Butternut Squash Soup! 🍁

With the cooler weather settling in, we’re excited to share a recipe that’s become a staple in our home – Paleo Roasted Butternut Squash Soup! This creamy, satisfying soup is packed with the comforting flavors of roasted veggies, savory garlic, and a hint of sweetness from Granny Smith apple, all blended to perfection. Perfect for a chilly evening or even as leftovers for lunch the next day, this soup is dairy-free, gluten-free, and sure to be a family favorite!

Paleo Roasted Butternut Squash Soup

Servings: 8 | Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins

Ingredients

• 1 large butternut squash (about 2 lbs), halved, seeds removed

• 3 large carrots, ends trimmed

• 1 large onion, peeled and halved

• 1 Granny Smith apple, halved, core removed

• 1 medium sweet potato, whole

• 1 head of garlic, with the top 1/3 cut off

• 1/4 cup olive oil

• Kosher salt and pepper, to taste

• 4 cups chicken stock

Instructions

1. Prep and Roast the Veggies: Preheat oven to 425ºF and line a large baking sheet with parchment paper. Arrange the butternut squash, carrots, onion, apple, sweet potato, and garlic on the sheet. Drizzle with olive oil and season with salt and pepper.

2. Roast to Perfection: Roast the vegetables, removing the apple and garlic after 30 minutes, carrots and sweet potato after 45 minutes, and squash and onion at 60 minutes, once all veggies are soft and caramelized.

3. Blend the Ingredients: Add the roasted apple, carrots, garlic, onion, sweet potato (peeled), and scooped butternut squash to a blender. Start with 2 cups of chicken stock and blend until smooth.

4. Simmer and Serve: Pour the soup into a pot, add remaining broth to desired consistency, and bring to a simmer. Adjust salt and pepper to taste, then serve topped with microgreens or chives for an added touch!

Why You’ll Love This Soup:

• Nutrient-Packed: A blend of seasonal veggies and warming spices makes this soup both filling and nourishing.

• Perfect for Meal Prep: Store in the fridge for up to 5 days or freeze for up to 6 months!

• Versatile: While chicken stock adds a depth of flavor, feel free to swap with vegetable broth to make it vegan-friendly.

We hope this recipe brings warmth and comfort to your week! 🍲 Whether you’re meal-prepping or simply craving a cozy dish, this Paleo Roasted Butternut Squash Soup has you covered. Give it a try and let us know what you think!

One-Skillet Lemon Chicken Piccata

Are you ready for a dish that’s bursting with flavor, quick to make, and easy to clean up? Say hello to Lemon Chicken Piccata! 🍋🍗 This zesty, savory chicken recipe is a go-to for busy weeknights when you want something healthy and delicious on the table—without spending hours in the kitchen.

Why We Love This Recipe:

• It’s made in just one skillet—easy prep, easy cleanup!

• Perfect for those following Paleo, Whole30, or Keto diets (or anyone who just loves a good, clean meal).

• The bright lemony sauce is so refreshing, and the capers add the perfect briny touch.

• You can whip it up in under 30 minutes, which makes it ideal for those crazy busy weeknights!

Ingredients You'll Need:

• 1.5 lbs boneless, skinless chicken breasts (thinly sliced)

• Almond flour and tapioca flour for a light, crispy coating

• Garlic and onions for that savory goodness

• Chicken bone broth and coconut cream for a luscious, creamy sauce

• Lemon juice and capers to bring that zingy, bold flavor

How to Make Lemon Chicken Piccata:

1. Prep the Chicken: Start by seasoning your chicken with salt and pepper, then dredge it in a light coating of almond and tapioca flour. This gives the chicken a perfect golden-brown crust while keeping things gluten-free and Paleo-friendly.

2. Sear and Sizzle: Heat your skillet with some ghee and sear the chicken on each side until it’s beautifully browned. Once it’s done, set the chicken aside while you create the magic—aka the sauce.

3. Saucy Goodness: In the same skillet, sauté garlic and onions until fragrant. Then, pour in your chicken broth, fresh lemon juice, and coconut cream. Let everything simmer to thicken into a creamy, lemony sauce. Stir in those delicious capers for that signature piccata punch!

4. Bring It All Together: Return the chicken to the skillet, let it simmer for a few minutes to soak up all that amazing flavor, and voila! You’ve got a restaurant-quality dish ready to serve.

Serving Ideas:
This Lemon Chicken Piccata pairs perfectly with veggie noodles, sautéed spinach, or cauliflower rice to keep things light and low-carb. Or, if you’re feeling indulgent, go for some mashed potatoes or jasmine rice on the side—totally worth it!

Pro Tip:
This dish saves beautifully, so be sure to make extra for lunch the next day. Trust me, you’ll be dreaming about that lemony sauce!

Why You’ll Love It: Not only is this Lemon Chicken Piccata delicious, but it’s also super versatile. Whether you’re following a specific diet or just trying to eat clean, this dish fits right in. It’s dairy-free, gluten-free, and low-carb, but you’ll never feel like you’re missing out on flavor!

Give this recipe a try and watch how quickly it becomes a family favorite. Quick, flavorful, and healthy—what more could you ask for?

Happy Cooking!
Matthew Lamb
Prepped AZ

One Skillet Lemon Dill Salmon

Ready to elevate your dinner game in under 30 minutes? This week’s recipe is a flavor-packed One-Skillet Lemon Dill Salmon—it’s Paleo, Whole30, Keto-friendly, and most importantly, incredibly tasty! With crispy salmon fillets and a creamy coconut lemon sauce, this meal is perfect over veggie noodles or cauliflower rice.

🍋 One-Skillet Lemon Dill Salmon
Prep Time: 5 minutes | Cook Time: 20 minutes | Serves: 4
This dish is light, fresh, and packed with protein—just what you need for a quick, healthy weeknight meal!

Ingredients:

• 4 salmon fillets

• 1 tbsp ghee or avocado oil

• 4 cloves garlic, minced

• 2 tsp tapioca flour or arrowroot

• 1/2 cup chicken bone broth

• 3/4 cup full-fat coconut milk

• Juice of 1 lemon

• 1 1/2 tsp stone-ground mustard

• 2 tbsp fresh dill, minced

• Sea salt and black pepper, to taste

Instructions:

1. Sear the salmon fillets in a skillet until crispy and golden. Set aside.

2. Sauté the garlic, then whisk in tapioca flour, bone broth, coconut milk, lemon juice, and mustard to create a creamy sauce.

3. Return the salmon to the skillet, simmer, and sprinkle with fresh dill.

4. Serve with your favorite sides like veggie noodles, cauliflower rice, or potatoes. Enjoy!

This one-pan wonder is perfect for busy families—easy to make and even easier to clean up!

One-Pan Chicken Cacciatore

This week, we’re serving up a one-pan wonder: a classic Italian Chicken Cacciatore, made Paleo, gluten-free, and perfect for busy families. Tender, golden-brown chicken thighs simmer in a rich tomato-based sauce with carrots, mushrooms, and fresh herbs. It's cozy, comforting, and oh-so-satisfying!

Ingredients:

• 4 bone-in chicken thighs

• 1/2 tsp sea salt, divided

• 1/4 tsp black pepper (omit for AIP)

• 1 tbsp arrowroot starch

• 2 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 2 cups baby bella mushrooms, sliced

• 1 cup red bell pepper, chopped (omit for AIP, sub carrots)

• 2 cups diced tomato with juice (sub nomato sauce for AIP)

• 1/2 cup red wine (or broth for Whole30)

• 1/2 cup chicken broth

• 1–2 tsp capers (to taste)

• Fresh herbs: parsley, thyme, basil, oregano

Instructions:

1. Season and lightly coat the chicken with arrowroot starch. Sear in olive oil for a crispy skin.

2. Add onions, garlic, carrots, mushrooms, and bell peppers to the pan, sautéing until softened.

3. Return the chicken to the pan, pour in tomatoes, wine (or broth), and herbs. Simmer and let the magic happen!

4. Cover and cook until the chicken is tender and the sauce is fragrant—about 30-40 minutes.

5. Serve with zucchini noodles, rice, or your favorite side!

Pro Tip: The whole meal comes together in one pan—easy cooking and even easier cleanup!

We hope you enjoy this hearty, healthy dinner! Let us know how it turns out, and don’t forget to tag us on social media when you try it!

Enjoy,
Matthew Lamb
Prepped AZ