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Quick & Easy Lemon-Coconut Paleo Protein Balls

Let the good times roll with this easy paleo recipe for lemon-coconut balls packed with your favorite protein powder.

This is a tangy little variation on another bite-sized, gluten-free treat I posted earlier this summer, my 10-minute chocolate-cranberry energy balls.

My Hubs, a die-hard chocolate guy, actually likes these little balls of goodness even more – go figure!

Well if you love your sweet stuff with a tart lemony taste, you’re gonna like this super-easy recipe too.

These are naturally sweetened with dates. You get a little extra crunch from the chopped pecans inside. And that lemon zinger comes from a fresh-squeezed lemon along with a bit of lemon zest sprinkled in just to amp up the tartness even more.

There’s nothing to cook with these of course. Just some simple ingredients you blend together and then mix with shredded coconut, pecans and your favorite protein powder. I used three scoops of Primal Kitchen’s Primal Fuel Vanilla Coconut – really good stuff!

Just roll them up into little balls, glide them over some loose shredded coconut to coat, and these are ready to enjoy.

Just one tip: If your final mix seems a little too wet to form into balls, just add a bit more shredded coconut to firm them up. Or if the mixture turns out a little on the dry side, a tiny bit of coconut oil should solve that problem.

Have fun with this easy paleo recipe, and as always, let me know what you think!

easy paleo recipe for paleo protein lemon balls treat

Quick and Easy Lemon-Coconut Paleo Protein Balls Recipe

September 22, 2017

easy paleo recipe for paleo protein lemon balls treat

Ingredients

1/2 cup almond butter

1/2 cup dates, pitted

2 tbsp fresh-squeezed lemon juice (save the rind for the zest)

1 tsp pure vanilla extract

3 tbsp protein powder (I used Primal Kitchen's vanilla coconut protein powder)

1/3 cup shredded coconut, unsweetened

1/3 cup pecans, chopped

1-2 tsp lemon zest

2-3 tbsp extra shredded coconut to roll the balls in for a nice finishing touch

Directions

1Add the almond butter, pitted dates, lemon juice, and vanilla extract to a blender and purée

2Scrape mixture from blender into a medium mixing bowl. Mix in your protein powder, shredded coconut, chopped pecans, and lemon zest

3Roll mixture into small balls, then lightly roll each over some additional shredded coconut to coat

4Keep sealed and refrigerated (up to 2 weeks) until ready to serve

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Grilled Salmon & Butter Lettuce Taco Wraps with Avocado Sauce

Get ready to grab a handful of healthy goodness with this easy paleo recipe for light and luscious salmon lettuce wrap tacos.

These are yummy, nutritious, Whole30 compliant, and so very simple to make.whole30 compliant recipe mark

Grill some salmon, pop the pieces into a buttery green cup, add a layer of fresh cole slaw mix, and finally top it all with this sensational Avocado Sauce. That’s all there is to it!

For the grilled fish seasoning, I used my Everyday Seasoning Salt. It adds another layer of savoriness to the grilled salmon – but just about any seasoning you have handy that complements fish will do the trick.

For my “soft shell” tacos, I chose butter (bibb) lettuce. A great alternative would be Romaine leaves or even plain old iceberg lettuce would work too.

For the fixings in this paleo fish wrap, I simply went with a fresh coleslaw mix. Shredded cabbage or shredded carrots are good alternatives if a pre-packaged slaw mix isn’t your thing. Just a little lime juice, fresh cilantro, oil and dash of salt is about all you need to jazz up the crunchy slaw mix. Toss in a sliced Anaheim or jalapeño pepper if you want to turn up the heat a little.

And to really speed up the prep on this one, just make the Everyday Seasoning Salt and the Avocado Sauce ahead of time (the sauce will keep fresh in your fridge for a few days.)

If grilling season has already passed you by, no worries.

You can oven bake your seasoned and oiled salmon fillets. Just place them skin-side down in a greased baking dish and cook at 400ºF for around 14-18 minutes.

Or, you can easily pan fry your fillets. First put them skin-side up in a frying pan with a little oil over medium-high heat for a few minutes until lightly seared, then flip the fillets over and cook skin-side down until the flesh feels slightly firm to the touch.

This recipe makes such an easy, healthy and light meal. Not a lot of carbs, plenty of protein, healthy omega-3, and an awesome avocado sauce that really takes these paleo salmon lettuce wraps to the next level.

That’s it friends. Just a simple paleo lunch or light dinner entrée you can whip up in no time. There’s plenty of room in this recipe to get creative and add your own personal touches, so have some fun with it.

Enjoy! Leave a comment and let me know what you think!

salmon taco wraps with avocado sauce easy paleo recipe

Grilled Salmon & Butter Lettuce Taco Wraps with Avocado Sauce Recipe

September 12, 2017

  • Yields: 4-6 salmon lettuce wrap tacos
salmon taco wraps with avocado sauce easy paleo recipe

Ingredients

1-2 tbsp Everyday Seasoning Salt recipe link here (or substitute with your favorite grilled fish seasoning)

1/4 cup Avocado Sauce recipe link here

2 fresh salmon fish fillets

1 head of butter lettuce (aka Boston or bibb lettuce)

2-3 cup cole slaw mix or shredded cabbage

1/4 cup fresh cilantro leaves, chopped

1 lime, juiced

Salt, to taste

Directions

1Ideally, prepare the Everyday Seasoning Salt and Avocado Sauce before starting (See recipe links in ingredients list above)

2Season salmon filets generously with Everyday Seasoning Salt (or your favorite seasoning). Lightly pat to adhere, and drizzle with some olive oil or avocado oil

3Heat grill to medium high. Grill salmon 5-8 minutes, turning once. Cook just until fillets easily flake but are still moist. Remove from grill and set aside temporarily to cool. (Instead of grilling, salmon fillets can be pan-fried or baked if desired)

4In a small mixing bowl, combine cole slaw mix (or shredded cabbage) with chopped cilantro leaves and juice of 1 lime. Salt to taste

5Rinse butter lettuce leaves, and spin-dry in salad spinner, or lightly blot dry with paper towels. Select the best cup-shaped leaves to create your lettuce wrap tacos

6Break apart cooled salmon fillets. Place salmon pieces inside lettuce wrap tacos, and sprinkle each with cole slaw mixture

7Finish each lettuce wrap taco with a healthy drizzle of Avocado Sauce

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Chunky Apple Spice Paleo & Gluten-Free Muffins

Just wishing fall would hurry up and get here hasn’t worked for me so far – it’s another triple-digit September day here in Arizona.

Apparently Mother Nature needs a little more encouragement.

I decided to bribe her by baking these paleo and gluten-free apple spice muffins.

Who can resist the sweet fall aroma of fresh-baked apples and cinnamon? I’m hoping she gets the hint. We’ll see.

In the meantime, I’m pretending it’s a chilly autumn day and enjoying these moist, not-too-sweet, chunky apple muffins with a bit of crunch from the chopped walnuts.

Delish hot out of the oven. With just a sprinkle of coconut sugar on the top. Sooo good!

No matter what the weather’s like where you are, I think you’re going to love this easy paleo recipe.

easy paleo recipe for apple muffins in storage container

These paleo and gluten-free chunky apple spice muffins can be stored on your countertop at room temperature for a few days. Seal tightly and freeze for longer-term storage.

You’ll need 2 apples. I chose the Granny Smith variety, but grab your favorite. Peel and core both, then shred one with something like a cheese grater and chop the other one into little bits.

If you don’t like nuts, you can leave them out. I really love the crunch and how the muffins look when you sprinkle a few nuts on top before baking.

The apples make these very moist, so you’ll definitely want to test these with a toothpick through the center to make sure they’re done. If your toothpick doesn’t come out clean, stick them back in the oven to allow the centers to cook through. Lower your oven’s temperature by 25º if you need to – that will help keep the tops from getting too crispy while they finish cooking.

These are best warm right out of the muffin tin, but you can also freeze these in a Ziplock-type bag. Just pop a frozen one directly into your microwave and zap for 20-30 seconds for a warm, moist, spicy apple muffin ready to enjoy.

And in case you’re curious, I used Primal Palate’s organic Apple Pie Spice.

Hope you like this easy paleo recipe chunky apple spice muffins!

Send me your comments if you try this recipe, and some cooler weather if you have any to spare!

easy paleo recipe for apple and nut gluten free muffins

Chunky Apple Spice Paleo & Gluten-Free Muffins Recipe

September 4, 2017

  • Yields: About 12 muffins
easy paleo recipe for apple and nut gluten free muffins

Ingredients

3 eggs

2 apples (one will be shredded, the other chopped – see Directions)

2 cup almond flour

1/3 cup pure maple syrup

1/4 cup coconut oil

1/3 cup walnuts, chopped

1 tsp cinnamon

2 tsp apple pie spice

1 tsp baking soda

1/4 tsp salt

Coconut sugar (optional) sprinkle on top of muffins after baking

Directions

1Stir all dry ingredients together in a bowl (except the walnuts)

2In a larger bowl, mix together all the wet ingredients (except apples)

3Peel and core 2 apples. Use a cheese grater to shred one apple. Chop second apple into small pieces

4Pour the dry ingredients into the bowl with the wet ingredients and mix together well

5Stir in both the shredded and chopped apples

6Stir in the walnuts (save some to place on top of muffins before baking if desired)

7Pre-heat oven to 350ºF

8Fill silicon or paper baking cups about 3/4 full and place inside a muffin tin

9Bake at 350ºF for approximately 20-23 minutes (check for doneness with a toothpick through the center – if the toothpick comes out clean, the muffins are done)

10Remove from oven and lightly sprinkle tops with coconut sugar if desired. Allow to cool before enjoying

Cover muffins and store at room temperature up to a few days, or can be frozen in a zipper lock bag to enjoy later.

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Strawberry-Mango Grilled Paleo Chicken Salad

Wow, we’re already at the end of August and quickly turning the corner toward fall!

I don’t know about you, but I’m going to savor these last few weeks of summer.

Not because I love the heat. Believe me, here in Arizona we start wishing for fall in early July!

But I do love all the late summer fresh produce piled high in our grocery stores and farmer’s markets right now.

I was inspired to make this easy paleo salad recipe when the Hubs brought home a couple of ripe mangoes last week. They were so sweet and juicy, I just had to come up with the perfect salad for them.

I added strawberries, avocado and a little red onion to make this paleo salad a really tasty ensemble. For the protein, I decided a few pieces of grilled chicken generously seasoned with my Everyday Seasoning Salt would be perfect. The seasoning adds an extra savory kick to the chicken without overpowering the natural sweetness of the fruit.

I drizzled everything with my favorite honey-lime vinaigrette, and sprinkled this colorful creation with slivered almonds to add a little extra crunch.

I love summer meals like this one! They taste so good and they’re super easy to whip together.

This would be a really easy paleo recipe to serve at your Labor Day BBQ. It’s a delicious way to say farewell to summer and it’s a guaranteed crowd pleaser.

Try this light and delicious paleo recipe while the grilling weather is still good.

Enjoy, and as always, let me know what you think with a quick comment!

simple paleo and gluten free chicken salad with strawberries and mango

Strawberry-Mango Grilled Paleo Chicken Salad Recipe

August 24, 2017

  • Yields: Serves 4
simple paleo and gluten free chicken salad with strawberries and mango

Ingredients

1 1/2 lbs Boneless chicken breasts

Everyday Seasoning Salt (to taste) Link:Everyday Seasoning Salt

1 1/2 cup Fresh strawberries, sliced

1 1/2 cup Fresh mango, diced

1/4 cup Red onion, sliced

1/4 cup Slivered almonds

1 Avocado, pitted and sliced

Approximately 8 cups of salad greens, your choice (I used an arugula-spinach blend)

Honey-Lime Vinaigrette

1/4 cup +2 Tbsp Avocado oil

2 Limes, juiced (about 4 tablespoons total)

2 tsp Dijon mustard

2 tsp Raw honey

1/2 tsp Garlic powder

Salt & Pepper, to taste

Directions

Vinaigrette Directions

1Add all the vinaigrette ingredients to a small mixing bowl. Stir well to combine and set aside

Salad Directions

1Season both sides of uncooked chicken breasts with Everyday Seasoning Salt (or another seasoning blend of your choice). Next, lightly drizzle both sides with olive oil

2Pre-heat grill to medium to medium-high heat. Oil grill grate, place chicken breasts on grate, and cook about 5-7 minutes per side. Chicken is done when internal temperature reaches 165ºF

3In a medium salad bowl, add salad greens, diced mango, sliced strawberries, and sliced red onions. Mix lightly to combine

4Add honey-lime vinaigrette as desired, and garnish with avocado slices and sprinkle with slivered almonds

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Trina’s Everyday Seasoning Salt
(Paleo & Gluten-Free)

Hey, what’s shaking in your kitchen?

Here’s what’s been going down in mine – lots and lots of this super-easy Everyday Seasoning Salt!

When your quick meals could use a dash of something to give them a bigger and bolder flavor, this simple spice mix will definitely get your taste buds dancing.

I came up with this all-purpose spice mix for my meal prep guide and cookbook, but what the heck. I wanted to share it with you now because I know you’ll be reaching for it again and again.

This one’s simple yet powerful. An herb & spice blend that only needs 8 common ingredients – you probably have all of them sitting in your spice rack right now. And of course this easy seasoning recipe is paleo, gluten-free and Whole30-compliant.

simple paleo and gluten free seasoning mix

Instantly boost the flavor of any dish with this quick and easy spice blend. The Everyday Seasoning Salt recipe is paleo and gluten-free. Makes a little over 1/2 cup so it should last you a good while!

It’s just what you need to jazz up almost any dish. Eggs, chicken, fish, potatoes, roasted veggies – you name it. That’s why I named it Everyday Seasoning Salt – you’ll find yourself using this one just about every day to perk up any dish on the fly.

Take note, this seasoning salt is a little sassy with a touch of heat. The overall effect is more savory than spicy I think – but if you’d prefer a milder version, just scale back on the recipe’s chili flakes, or leave them out altogether.

I’m pretty generous when spreading the love around with this one – especially when I’m using it to add an extra spark of flavor to my grilled dishes. Just adjust how much you use to suit your own personal taste.

Shake up a batch of this easy seasoning mix (it makes 1/2 cup or so) and store it sealed in your cupboard away from heat and light.

But keep it within easy reach … for the next couple of easy paleo recipes I post here on Paleo Newbie, you’ll need it.

Shake things up in your kitchen today and try this easy Everyday Seasoning Salt recipe for your next quick meal!

Paleo and gluten free Everyday Seasoning blend

Trina’s Everyday Seasoning Salt Recipe

August 23, 2017

  • Yields: Makes about a 1/2 cup
Paleo and gluten free Everyday Seasoning blend

Ingredients

2 tbsp Salt

2 tbsp Garlic Powder

2 tbsp Onion Powder

2 tbsp Paprika

1 tbsp Chili Powder

1 tbsp Parsley

1 tbsp Pepper

1 tsp Red Pepper Flakes (optional, or adjust to taste)

Directions

1Add all the spices to a container or plastic bag and shake well to combine.

2Store sealed in away from heat and light.

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