Crispy, Juicy Chicken Thighs – Meal Prep 

A quick recipe for your meal prep needs 


Boneless, skinless chicken thighs 

Seasoning blend – 1 tsp of each: kosher salt, black pepper, lemon granules, dried oregano, granulated onion, granulated garlic, smoked paprika, and ancho chili powder 

Freshly minced parsley or cilantro 

Olive oil

Lemon juice  


Using the seasoning blend, fresh herbs, and lemon juice, and olive oil, create a marinade for the chicken thighs and let marinate for about 2 hours in the fridge, removing 30 minutes prior to grilling. 

Preheat your oven to 375 degrees Fahrenheit and heat a cast iron pan over medium high heat. 

Sear the chicken thighs on each side to develop a crispy skin and finish in the oven until the internal temperature reaches 165 degrees Fahrenheit. 

Slice and portion for meal prep. 



Chicken and Pesto, with Red Potato Medallions.  Here’s a healthy dinner for two, that is a great alternative to an expensive, busy restaurant.  Having Valentine’s dinner at home is more romantic and affordable!  We used a small cookie cutter to make the red pepper hearts.  The pesto is vegan, and it uses chicken stock to replace some of the oil in traditional recipes.  This recipe fits in the Whole 30 and Paleo diets. 

Recipe Here. 


Vegan Cream of Broccoli Soup

This was my first attempt at a blending soup using the good ol’ Vitamix. I modified Leanne’s recipe and I think it turned out really well. When you taste this, you won’t believe it’s vegan. 

What you’ll need:

  • 1 head of cauliflower (chopped)
  • 1 bunch of broccoli (divided in half and chopped)
  • 3 or 4 cups of almond milk (depending on how thick you like your soup)
  • 1 yellow onion
  • 2 cloves of garlic
  • Salt, pepper and onion powder

What you’ll do:

  1. Sautee the yellow onion in a pot until soft (add salt and pepper to taste)
  2. Throw in the cauliflower and almond milk, bring to a boil and simmer for 10 minutes
  3. Add in half of the broccoli and cook for 5 minutes
  4. Pour this concoction into your blender and blend
  5. Returned blended soup to the pot and add in the remaining broccoli. WARNING: The soup can get really thick and spatter (that soup is hot and will burn you!)
  6. Cook until the broccoli is soft (about 10-15 minutes)

What was crazy to me was how creamy it turned out. That cauliflower sure knows how to play a part :)

What’s your favorite blended soup?


BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce 

I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was. 

Ingredients for Curry Shrimp 

Jumbo shrimp (the amount is up to you), peeled, deveined, tail off

Red curry paste mixed with a small amount of light olive oi 

Kosher salt and pepper for seasoning 

Ingredients for Almond Sauce 

¾ cup almond butter 

½ can coconut milk (unsweetened) 

2 tsp red curry paste

2-3 pitted Medjool dates 

1 tbsp apple cider vinegar 

Pinch of kosher salt 

Water - to thin it out to your desired consistency 

Additional Ingredients

Broccoli slaw

1 tbsp apple cider vinegar

Cashews, chopped


Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce. 

In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw] 

Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white. 

Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve. 

Can easily be made vegetarian or vegan by omitting the shrimp! 


Whole30 Day 18: Spicy Tuna Cakes

I’m terrible at meal-planning, but on Sundays, I make it a point to cook something portable and packable to nibble on for the rest of the week. Sometimes, it’s as basic as boiling a dozen eggs. But my favorite? Spicy Tuna Cakes.

I usually make two batches: a regular one for the adults and a milder version for the kids (I keep the jalapeños, but leave out the red pepper flakes). They taste great cold or hot, and I love being able to grab a few from the fridge to snack on.

If you want to make ’em even fancier, pair these Spicy Tuna Cakes with flavored mayonnaise (for example, mix a dollop of Paleo Mayo with a smidge of chipotle paste).

Get the recipe here, make a couple of batches today, and thank me every time you eat ’em this week!

Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans.


Spicy Chicken & Sweet Potato Bowl

protein packed and freaking delicious. 


2 lbs chicken breast, cut into chunks 

2 medium sweet potatoes, peeled and cut into chunks 

Seasoning blend: granulated onion, granulated garlic, ground ginger, Hawaiian lava salt, Mexican oregano, cumin, sweet paprika, black pepper, crushed red pepper, and chili powder. 

Bowl ingredients of your choice. I used purple cabbage, sweet peppers, Roma tomatoes, avocados, cilantro, lime, and Whole30 compliant taco sauce or salsa of your choice. 

Safflower or coconut oil for cooking. 


Par-cook your potatoes for about 5 minutes in the microwave until they are fork tender. When ready, crisp in a pan with a small amount of oil. Use some of your seasoning blend to season the potatoes. 

Heat oil over medium heat. Once hot enough, cook chicken chunks and season liberally.  As a matter of preference, you can cook the chicken in the sauce or just add it at the end. 

Once potatoes and chicken are both done, assemble bowl however you’d like.


Whole30 Day 26: Bacon-Wrapped Pineapple

Okay—I can’t help myself. I have another Paleo Super Bowl snack for you.

Get your hands on some pineapple and Whole30-friendly bacon, and POW! Bacon-Wrapped Pineapple happens.

It doesn’t get much simpler than two ingredients and a box of toothpicks. This porky bite blends sweet and savory, crunchy and juicy. Serve Bacon-Wrapped Pineapple at your Super Bowl bash, and even the football fanatics in your living room will have a hard time focusing on the game.

Ready to make ’em?

Makes 40 pieces


  • 1 fresh pineapple
  • 1 pound (~20 slices) bacon
  • 1 tablespoon melted ghee

Make sure to pick a ripe pineapple: a plump one with a bright green crown, golden yellow body, and a strong, sweet aroma at the stem end. Or if you’re lazy, go ahead and buy a container of pineapple chunks.

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