Cast Iron Skillet Shrimp Fajita Bowls

Mexican food is for sure the most common type of food I have in my house!!

It’s always so easy and so flavorful – I have been especially been loving Simply Organic pre-made packets! I used the Fajita Seasoning in this recipe and LOVED IT!!

Cast Iron Skillet Shrimp Fajita Bowls

  • 1 tbsp <p class="p1">Avocado Oil</p>
  • 1/2 tsp Minced Garlic
  • 3 <p class="p1">Bell Peppers</p> (sliced)
  • 1 lbs <p class="p1">Medium Shrimp</p> (<p class="p1">deveined + tail off </p>)
  • 1 oz <p class="p1">Fajita Seasoning Packet</p>
  • 12 oz <p class="p1">Frozen Riced Cauliflower</p> (cooked)
  • 3 tbsp Cilantro (chopped)
  • 3 Limes (juiced)
  1. Heat avocado oil and minced garlic in cast iron skillet on medium-high heat.

  2. Add sliced bell peppers and onions and sauté for 10 minutes or until soft, stirring continually.

  3. After 10 minutes, add shrimp, fajita seasoning packet, 1 tbsp cilantro, the juice of 1 lime and sauté for 5 more minutes, stirring continually.

  4. Meanwhile in a separate medium bowl, mix together riced cauliflower, 2 tbsp cilantro, and the juice of 2 limes.

  5. Prepare plate with riced cauliflower, shrimp fajitas, guac, pico de gallo, and dairy-free queso.

Paleo Buffalo Chicken Plate

BUFFALO CHICKEN is my favorite staple!

It reminds me of my childhood and getting wings with my family for sporting events…so I wanted to make a healthier version (that includes a lot more veggies too!!)

My two favs I used in this recipe:

Paleo Buffalo Chicken Plate

  • 2 tsp Avocado Oil
  • 1 small Sweet Potato (diced)
  • 4 oz Chicken Breast
  • 1 cup Kale (chopped)
  • 5 Mushrooms (sliced)
  • 5 Cherry Tomatoes (sliced)
  • 1 tbsp Buffalo Sauce

Toppings

  • Dairy-Free Ranch
  • Green Onion (diced)

Spices

  • Garlic Power, Pink Salt, + Pepper (to taste)
  1. Preheat oven to 450 and prepare baking sheet with parchment paper.

  2. Once oven is preheated, add sweet potato slices to pan with avocado oil sprayed on both sides and sprinkle with pink salt and pepper. Bake for 30 minutes.

  3. Meanwhile, bring a pot to boil over medium-high heat. Once boiling add chicken, reduce heat to medium and cover. Allow chicken to cook until heated through (about 20 minutes).

  4. Next, take two separate pans and heat 1 tsp of avocado oil into each.

  5. In the second pan, add sliced tomatoes and mushrooms with garlic, pink salt, and pepper to taste. Sauté for 10 minutes or until soft, stirring continually.

  6. Add kale into one pan with garlic, pink salt, and pepper to taste. Sauté for 7 minutes or until soft, stirring continually.

  7. Once chicken is cooked through, mix shred with a fork and mix with 1 tbsp buffalo sauce.

  8. Prepare place with sliced sweet potatoes, kale w/ mushrooms and tomatoes on top, and chopped green onions. Drizzle dairy free ranch over top. 

Paleo Italian Sweet Potato Bowl

I eat mostly paleo these days and love finding new ways to have my fav recipes (like pasta!!)

Whether you’re Whole30, Paleo, or just straight up love sweet potatoes – you’ll love this meal!

You can use the pasta sauce of your choice, but my go-to is always Rao’s Arrabbiata Sauce!

Paleo Italian Sweet Potato Bowl

  • 1.5 tbsp Avocado Oil
  • 2 large Sweet Potatoes (diced)
  • 1 lbs Ground Turkey
  • 2 cups Kale (chopped)
  • 1/2 cup Broccoli (cut into florets)
  • 3/4 cup Pasta Sauce
  • Nutritional Yeast

Spices

  • 1/2 tsp Oregano
  • 1/2 tsp Basil
  • 1 tsp Garlic Powder
  • Pink Salt + Pepper (to taste)
  1. Preheat oven to 450 and prepare baking sheet with parchment paper

  2. Once oven is preheated, add sweet potato slices to pan with avocado oil sprayed on both sides and sprinkle with pink salt and pepper. Bake for 25 minutes.

  3. Meanwhile, sauté ground turkey in 1 tbsp avocado oil with pink salt and pepper for (8-10 minutes)

  4. Once browned, add in kale, broccoli, oregano, basil, garlic, and another 1/2 tablespoon of avocado oil and sauté for 10 more minutes 

  5. Add in pasta sauce to pan and stir until combined 

  6. Take out sweet potato bites when done baking and put turkey pasta mixture on top

  7. Optional: Top with nutritional l yeast

Chicken Sausage + Veggie Rice Bowl

We’re all about simple dinners over here! Especially ones that take less than 30 minutes!!

  • Protein…CHECK!
  • Veggies…CHECK!
  • Whole Grains…CHECK!
  • Healthy Fats…CHECK!
  • Less than 30 minutes…CHECK!

My favs that I used for this recipe:

Chicken Sausage + Veggie Rice Bowls

  • 3 tbsp Avocado Oil
  • 1 cup Kale (chopped)
  • 1 Red Bell Peppers (sliced)
  • 8 oz Mushrooms (sliced)
  • 1/2 Red Onion (diced)
  • 4 Chicken Sausage (sliced)
  • 2 cups Brown Rice
  • 1/2 cup Kale Pesto Hummus

Spices

  • Garlic Power, Pink Salt, + Pepper (to taste)

Topping (Optional)

  • Tahini
  • Avocado
  1. Sauté kale, bell pepper, sliced mushrooms, and diced red onion in 2 tablespoons avocado oil for 10 minutes (until veggies are soft + onion translucent)

  2. In another pan, sauté chicken sausage with 1 tbsp avocado oil for 6 minutes, tossing continually

  3. Cook brown rice according to package instructions

  4. Once done sautéing, mix with chicken sausage, brown rice, and kale pesto hummus

  5. Top with tahini and/or avocado slices

Vegan Cauliflower, Black Bean, + Sweet Potato Tacos

MEATLESS MONDAY VIBES

My favorite vegan meal! Plus, it takes just one sheet one sheet pan for easy and fast clean up!

My favorites to use in this recipe:

Vegan Cauliflower, Black Bean, + Sweet Potato Tacos

  • 1 head Cauliflower (cut in to florets)
  • 1 large Sweet Potato (cut in to bite sized pieces)
  • 1/2 Yellow Onion (sliced)
  • 1 oz packet Taco Seasoning
  • 1 15oz can Black Beans
  • 2 tbsp Avocado Oil

Serving

  • 8 Tortillas
  • Avocado
  • Salsa
  • Dairy-Free Queso
  1. Preheat oven to 450 and line 2 baking sheets with parchment paper

  2. Toss sweet potato and cauliflower with taco seasoning and avocado oil

  3. Spread sweet potato and cauliflower evenly on the two baking sheets

  4. Bake for 30 minutes

  5. Meanwhile, drain and rinse black beans

  6. Once sweet potatoes and cauliflower are done baking, add black beans to pan for 5 more minutes to warm

  7. Serve with tortillas, avocado, salsa, and queso

My Fall Go-To Meal

My favorite meals include ones that are less than 30 minutes!! (+ ones that use seasonally veggies)

My Favorite Fall Meal

  • 1 small Sweet Potato
  • 1 Chicken Sausage
  • 1/4 Yellow Onion (sliced)
  • 1/2 cup Mushrooms (sliced)
  • 1 cup Kale

For Topping

  • 1/2 Avocado (sliced)
  • Tahini
  1. Bake bite sized sweet potato cubes at 450 for 25 minutes with 1 tsp avocado oil, pink salt, pepper, and garlic

  2. Meanwhile, sauté 1 chicken sausage, onion, mushrooms for 10 minutes with 1/2 tablespoon avocado oil

  3. In another pan, sauté kale with 1/2 tablespoon avocado oil, pink salt, pepper, and garlic

  4. Top with half and avocado and drizzled tahini

My Favorite White Pizza

I’ve always been more of a white pizza type of gal and wanted to make a paleo version at home! I used Cappello’s pizza crust, Miyoko’s mozzarella, and a homemade cashew sauce to make all my dreams come true!!!

Paleo White Pizza

  • 1 Chicken Breast (sliced)
  • 1/2 cup Mushrooms (sliced)
  • 1 cup Spinach
  • 1/2 small Jalapeno (diced)
  • 2 tbsp Vegan Mozzerella
  • 1 Paleo Pizza Crust
  • 1 tbsp Avocado Oil
  • Pink Salt + Pepper to taste

Homemade Cashew Sauce

  • 2/3 cup Cashews (soaked in boiling water for 15 minutes )
  • 1/2 cup Warm Water
  • 1 Garlic Cloves (minced)
  • 1 tbsp Nutritional Yeast
  • 1/4 tsp Dried Basil
  • Pink Salt + Pepper (to taste)
  1. Preheat oven to 425 and place baking sheet in the oven while it preheats

  2. Blend together white sauce ingredients until smooth (about 2 minutes)

  3. Meanwhile, sauté 1 chicken breast, mushrooms, spinach in 1 tbsp avocado oil with pink salt + pepper

  4. Top naked pizza crust with cashew sauce, chicken, sautéed mushrooms + spinach, diced jalapeño, and vegan mozzarella

  5. Place parchment paper on baking sheet and put pizza on top

  6. Bake pizza for 15 minutes

I used half of the white sauce for the pizza and saved the other half for pasta later in the week. 

PB + Banana Smoothie

My go-to smoothie after a workout! Perfect blend of healthy fats, protein, and carbs!

Peanut Butter + Banana Smoothie

  • 1 cup Unsweetened Vanilla Almond Milk
  • 1 tsp Cinnamon
  • 1 tbsp Peanut Butter
  • 1 scoop Collagen Peptides
  • 2 handfuls Frozen Spinach
  • 1 Frozen Banana

Topping

  • Granola
  1. First blend together almond milk, cinnamon, peanut butter, and collagen peptides until combined (about 15 seconds)

  2. Next, add in frozen banana and frozen spinach and blend until smoothie

  3. Optional: Serve with granola

Butternut Squash Soup

My favorite soup recipe EVER. Plus, it is so easy and perfect for fall!

Butternut Squash Soup

A perfect Paleo and Whole30 Fall recipe!

  • 2 tbsp Avocado Oil
  • 1 large Butternut Squash
  • 1/2 Yellow Onion (Diced)
  • 2 Garlic Cloves (Minced)
  • 1 tbsp Ghee
  • 3 cups Vegetable Broth
  • 1 tsp Maple Syrup
  • Dash of Nutmeg
  • Pink Salt + Pepper (To Taste)
  1. Cut the butternut squash in half vertically and spoon out seeds

  2. Coat the inside and outside of the butternut squash with 1 tsp avocado oil and season with pink salt + pepper

  3. Bake butternut squash at 425 for 1 hour

  4. After baking, set aside squash to cool (about 15 minutes). Once cooled, spoon out insides of the squash into a bowl and set aside.

  5. Meanwhile, sauté onion and minced garlic in 1/2 tbsp until translucent

  6. Transfer butternut squash, onions, and garlic to blender. Add ghee, nutmeg, maple syrup, and vegetable broth.

  7. Blend until smooth (about 3 minutes).

  8. Once blended, heat over stove top in large pot and serve.

***Good in airtight container in fridge for one week.

Easiest Chicken Fajita Sheet Pan Recipe

This *ONE* sheet pan fajita recipe is so easy and comes together for the perfect dinner!

With just a few minutes of prep, letting the oven do the work, and little clean up are the perfect healthy dinner!!

Sheet Pan Chicken Fajita Recipe

  • 2 tbsp Avocado Oil
  • 1 lbs Chicken Breast (Sliced into strips)
  • 1 cup Crimini Mushrooms (Sliced)
  • 3 Bell Peppers (Sliced )
  • 1/2 Red Onion (Diced)
  • Juice of 1 Lime

Seasoning

  • 2 tsp Cumin
  • 1 tsp Paprika
  • 2 tsp Chili Powder
  • 1/2 tsp Red Pepper Flakes
  • 2 tsp Garlic
  • Pink Salt + Pepper (to taste )
  1. Preheat oven to 400 and line sheet pan with parchment paper 

  2. Whisk together the seasonings in a small bowl and set aside 

  3. Fill sheet pan with chicken, then bell peppers, mushrooms, and onions

  4. Drizzle avocado oil over the pan and toss with seasoning to evenly coat

  5. Bake in oven for 20 minutes

  6. Serve with tortillas and desired toppings