Whole30 Recipes

Name: Chicken Salad With Apples
Prep time: 10 min
Total time: 10 min
Yield: 6 cups
Ingredients: 4 cups Shredded Chicken, cooked; 1.5 cup Mayonnaise; 1 cup Walnuts, chopped; 3 stalks Celery, small dice; 1/4 Red Onion, small dice; 1.5 cup Apples, diced; 2 tbsp Fresh Parsley, chopped; 1/2 tsp garlic powder; salt/pepper to taste

Chicken Salad With Apples and Walnuts

August 30, 2019 by Thyme and JOY Leave a Comment

This chicken salad with apples and walnuts is the perfect transition meal prep recipe from summer to fall. Made with homemade mayo, it is perfect for salads, sandwiches and wraps and can be eaten cold anywhere.

My love for chicken salad grows every year. Chicken salad is the perfect recipe for healthy eating and meal prep because one batch will last a few different meals and it can be eaten on a sandwich, lettuce wrap or green salad.

And because fall is apple season, this chicken salad is made with diced apples. I used honey crisp apples for this recipe because they are my absolute favorite, but feel free to use any type of apple you enjoy!

To make this chicken salad taste as best as it can, I recommend using a homemade mayonnaise. It’s made with clean ingredients, tastes better than any store-bought mayo and is made in just one minute.

One Minute Homemade Mayo Recipe

How to Serve Chicken Salad:

Chicken salad can be served many different ways:

Plain (this is how I usually roll)
On a green salad
On a sandwich or whole grain toast
In a wrap or tortilla
In a lettuce wrap for a more keto chicken salad approach

How to make Chicken Apple Salad with Walnuts:

Using 2 forks or a stand mixer, shred chicken breast and add to a large bowl.
Add in chopped celery, onion, apples and walnuts.
Stir in mayonnaise, salt, pepper, garlic powder and parsley and mix until chicken salad is fully combined and coated with mayo.
Serve cold.

Chicken salad will last up to 5 days in fridge in an air tight container.

Chicken Salad Ideas and Variations:

Instead of using apples, use grapes like in my popular Sonoma Chicken Salad Recipe
Use mashed avocado in place of mayo or a half and half mix of both
Change up the nuts you use: cashews, pecans, black walnuts
Use green onions instead of red onions for a mild onion flavor

Another great tip besides making your own shredded chicken in the instant pot is to use the meat from a rotisserie chicken.

Also Check Out:

Chicken Salad With Apples

Yield: 6 cups

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

4 cups Shredded Chicken, cooked
1.5 cup Mayonnaise
1 cup Walnuts, chopped
3 stalks Celery, small dice
1/4 Red Onion, small dice
1.5 cup Apples, diced
2 tbsp Fresh Parsley, chopped
1/2 tsp garlic powder
salt/pepper to taste

Instructions

Using 2 forks or a stand mixer, shred chicken breast and add to a large bowl.
Add in chopped celery, onion, apples and walnuts.
Stir in mayonnaise, salt, pepper, garlic powder and parsley and mix until chicken salad is fully combined and coated with mayo.
Serve cold.

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving:Calories: 227 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 51mg Sodium: 65mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 19g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

Fish Taco Bowls | whole30, paleo

June 19, 2019 by Thyme and JOY Leave a Comment

With pan-fried seasoned fish and a whole host of veggies, these Paleo and Whole30 Fish Taco Bowls are a quick and nourishing meal perfect for lunch of busy weeknights!

Hi, everyone! My name’s Chelsea and I’m the blogger and photographer over at DoYouEvenPaleo.net. I’m excited to share my first-ever guest recipe here on Valerie’s website!

I don’t want to spend too much of your time talking about me, so let me sum it all up in a couple brief sentences. I publish new paleo and gluten free recipes every week, focusing on from scratch recipes with max flavor — because nourishing meals shouldn’t be bland or boring. In my home, tacos are their own food group. And when I’m not in the kitchen, you can find me working at a local coffee shop or at my local CrossFit box.

Enough about me, though! Let’s talk about Fish Taco Bowls.

How to Make an Awesome Taco Bowl

To build an amazing Whole30 taco or burrito bowl, veggies are the name of the game.

Cauliflower rice makes the perfect base. But not just any cauliflower rice. For these Whole30 taco bowls, the best way to jazz up cauliflower rice is with a little lime juice and cilantro. Quick, simple, but big impact on the overall flavor of the meal!

Pico de gallo is a must-have topping, of course! And we’ll round it out with purple cabbage, avocado, and a sprinkling of fresh cilantro.

Simple, colorful, and quick. All in all, this meal can be on the table in less than 30 minutes. Gotta love how quickly fish cooks in a hot skillet!

The Best Way to Cook Cod

Growing up, I always saw recipes for baked fish in my mom’s cookbooks. Now, I’m wondering why the heck those cookbooks omitted pan-fried fish.

Seriously, pan-frying fish is THE best way to cook up cod, salmon, and pretty much any other fish you get your hands on.

Now, I feel it’s necessary to point out that I enjoy plenty of seafood recipes cooked in other ways. I’m certainly not saying pan-frying is the only way to cook fish! Just that for quick meals that still sport a ton of flavor, pan-frying is wonderful.

A simple spice blend, a hot skillet, a couple minutes of cooking on each side, and this cod is ready to go!

Also Check Out:

Fish Taco Bowls

Fish Taco Bowls | Paleo, Whole30, Keto

Author: Chelsea | Do You Even Paleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

With pan-fried seasoned fish and a whole host of veggies, these Paleo and Whole30 Fish Taco Bowls are a quick and nourishing meal perfect for lunch of busy weeknights!

Scale

Ingredients

1 head cauliflower, cut into florets
2 tablespoons extra virgin olive oil, divided
1/3 cup fresh cilantro, chopped
1 tablespoon lime juice
1 pound wild caught cod
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
4 to 6 cups shredded purple cabbage
1 avocado, cubed
3 roma tomatoes, diced (about 1 cup)
1/4 cup diced red onion
2 tablespoons lime juice
1/4 teaspoon sea salt
1 jalapeno, diced (about 2 tablespoons)
1/4 cup cilantro, chopped
Lime wedges, for garnish
Fresh cilantro, for garnish

Chipotle lime dressing:

1/4 to 1/2 cup mayo
1 tablespoon full-fat coconut milk
Juice of 1 lime
2 cloves garlic
2 tablespoons apple cider vinegar
1 teaspoon chipotle powder

Instructions

First, prep the cauliflower rice. Add the cauliflower florets to a food processor and pulse until the cauliflower has broken down into a relatively uniform “rice” consistency. Preheat 2 teaspoons olive oil in a skillet over medium-low heat. Add cauliflower rice and cook for 4-5 minutes, stirring frequently. Transfer to a large bowl. Stir in cilantro and lime juice. Set aside.
Wipe out the skillet and add remaining olive oil, preheating to medium-high heat. Combine the smoked paprika, sea salt, black pepper, cayenne pepper, and cumin in a small bowl. Season the cod evenly with the spice mixture. Add the cod to the skillet and cook for about 3 minutes on each side, or until the fish is no longer translucent and can be easily flaked with a fork.
Meanwhile, create the chipotle lime dressing. Combine mayo, coconut milk, lime, garlic, apple cider vinegar, and chipotle powder in a small bowl and whisk until combined. Add more coconut milk, if desired, for a thinner consistency.
Next, make the pico de gallo. Add the tomatoes to a medium bowl. Add the red onion, jalapeno, cilantro, lime juice, and sea salt. Stir using a fork until all ingredients are mixed.
Finally, assemble the bowls. Divide cauliflower rice, cabbage, pico de gallo, and avocado between 4 bowls. Top with seasoned cod. Drizzle the chipotle lime dressing over top. If you like, you can garnish with additional lime wedges, chopped cilantro, or jalapeno.

Category: seafood, fish recipes
Method: stovetop, pan fry
Cuisine: whole30, paleo, low carb

Nutrition

Serving Size: 1.5 cups
Calories: 338

Keywords: paleo fish, fish recipes paleo, paleo fish taco recipe, paleo fish tacos, fish taco bowls, whole30 fish taco bowls, whole30 fish tacos, fish tacos paleo, whole 30 fish, whole30 fish recipes, fish sauce whole30, how to cook cod, how to pan fry cod

Sheet Pan Low Country Boil

June 10, 2019 by Thyme and JOY Leave a Comment

This sheet pan low country boil combines the spicy flavors of the south. Using shrimp, corn, sausage, potatoes and old bay seasoning, you can make a shrimp boil in the oven with minimal clean up.

I gotta be honest and tell you that I’ve never heard of a low country boil before.

…that is, until I moved to Charleston South Carolina.

I’ve lived on the northeast coast in NJ (hello bagels and pizza) and on an island in Hawaii for 5 years, but being exposed to southern food was something I never experienced before.

What is a Low Country Boil?

Low country boil is a one pot meal that has origins in southern states like Louisiana and South Carolina. It was created by a guardsman to feed many soldiers at once. It is a delicious combination of shrimp, sausage, potatoes and corn all boiled together with seasonings and spices to create this popular meal.

Thankfully, this recipe for sheet pan low country boil allows you to get the same flavors without all the mess. Everything is cooked on one pan and roasted in the oven for an easy meal that feeds a lot of mouths.

How to make a Low Country Boil in the Oven:

In a medium sized bowl, toss chopped potatoes with avocado oil and Old Bay seasoning until fully combined. Arrange potatoes on sheet pan and cook for 15 minutes at 375.

While potatoes are cooking, add chopped sausage, shrimp and corn to a bowl and toss with 2 tsp avocado oil and 1 tbsp Old Bay Seasoning and toss until fully combined in seasoning.

Once potatoes are par cooked, remove from oven, flip and add shrimp, corn and sausage mix making sure everything is a single layer then, turn your oven up to 400 degrees.

Roast sheet pan in oven for 20-25 minutes or until potatoes are fully cooked and all ingredients are warmed through.

Sprinkle with fresh parsley and serve with lemon wedges and serve hot family style.

Cooking Tips & Tricks:

Use frozen corn on the cobb to shave some time off the cooking process. Frozen corn on the cobb can be found in the freezer section.
Use shrimp that is already peeled, clean and deveined.
You’ll need about one quarter pound of shrimp per person in each batch of low country boil.
Leftovers last about 2-3 days in fridge covered and can be re-heated in the oven at 325 for about 20 minutes tossing half way through.
Old bay seasoning is the most popular seasoning used in a low country boil, but feel free to use your favorite Cajun or New Orleans blend of spices.
Old bay seasoning is Whole30 compliant so feel free to add it to your Whole30 meal plan.
Popular side dishes to serve with a shrimp boil include: corn bread, coleslaw, baked beans, and roasted summer vegetables.
Make sure your potatoes are all cut roughly the same size to ensure even cooking.
Each cajun seasoning is different. Start with 2 tbsp and add more after cooking as necessary to suit your tastes.

Charleston Restaurants that serve Low Country Boil:

Sheet Pan Low Country Boil

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