Paleo Nachos are made with tostone “chips”, flavourful ground beef, an avocado crema & dairy free nacho sauce. It’s one of the best healthy & hearty nacho recipes out there! Free of gluten, grains & dairy + AIP friendly! Enjoy them while watching a game or movie, or as a fun dinner dish!
Did you know, more and more research is showing that cattle, pigs and poultry raised on their natural pasture and grass-based diets yield meat that is lower in total fat and calories, and food that is higher in good fats like Omega 3’s. In addition, this meat more concentrated with antioxidants such as vitamins E, C and beta-carotene, and with increased levels of other disease-fighting substances.
Generally speaking, animals are not eating what they were naturally meant to eat. As more animals are raised by the thousands and packed into concentrated animal feeding operations (CAFOs), their natural diets of roots and grasses, grubs and bugs has been replaced by a standard factory farm food of grains, soybeans, King Corn and various advanced pharmaceutical products.
Good science shows that eating meat, milk and eggs from grass-fed and pastured animals will provide your body with more health-enhancing, disease fighting materials than industrial-grade CAFO-raised protein.
Therefore, you should consider sourcing out animal products from farms that have ethical farming practices–and raise animals on their natural pasture from beginning to end.
One of the farms I order meat from is Wild Meadows Farm in Grey County Ontario. Not only can you taste the quality in the meat, but you feel good about eating it too. I’m truly grateful for businesses, like Wild Meadows Farm, who put the time, energy and resources into ethical farming practices.
I’ve used their grass-fed ground beef in various recipes and the result is always amazing & delicious!
I highly recommend Paleo Nachos with grass-fed ground beef. This dish is made from whole food ingredients and is free of gluten, grains and dairy. It’s great for those following a paleo or AIP diet — or anyone looking for a super healthy version of nachos!
What you need for Paleo Nachos
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Paleo Nachos are made with tostone "chips", flavourful ground beef, an avocado crema & dairy free nacho sauce. It's one of the best healthy & hearty nacho recipes out there! Free of gluten, grains & dairy + AIP friendly! Enjoy them while watching a game or movie, or as a fun dinner dish!
- 2 large plantains, peeled and cut into 1 inch slices
- 1 lb grass-fed ground beef
- Sea salt
- Avocado oil
- 1 large avocado
- 1/4 cup cilantro
- 2 tbsp red onion
- 1/3 cup light coconut milk, canned
- Juice of 1 lime
- Sea salt , to taste
- 1/2 cup light coconut milk, canned
- 1/2 cup sweet potato, steamed or roasted
- Juice of 1/4 lime
- 1/4 tsp sea salt
- 2 tbsp fresh cilantro, chopped
- 2 tbsp red onion, chopped
- Black or green olives, sliced
- 1 tsp ground cumin
- 1 tsp ground garlic
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Using a food processor or blender, pulse all avocado crema ingredients together. Set aside.
Blend or process all nacho sauce ingredients until smooth. Set aside.
Prepare all toppings and set aside.
Cook ground beef with taco season + 1 tsp salt in a pan until meat is browned.
While beef is cooking, cover bottom of a large pan in avocado oil and heat on medium-high.
When oil is hot, add plantain slices and fry on both sides until golden (roughly 2-minutes per side). Season with salt.
Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).
Add smashed plantains back to the pan and fry again on both sides until golden brown. Now you have tostones, which will be used as a base for your nachos!
Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any meat or fish dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre-sliced mushrooms! AIP, paleo, low-carb, keto and plant-based.
Mushrooms don’t just add awesome flavour to certain dishes, but they’re also a great food to boost immune function.
According to a 2005 report published in the journal Evidence-Based Complementary and Alternative Medicine, mushrooms contain “compounds and complex substances with antimicrobial, antiviral, antitumor, antiallergic, immunomodulating, anti-inflammatory, antiatherogenic, hypoglycemic and hepatoprotective activities.”
To simplify, mushrooms can enhance almost every system in the body and protect you from numerous conditions and diseases since they’re associated with lowered inflammation. Sustaining high levels of inflammation long term has been shown to contribute to chronic conditions, such as heart & autoimmune disease, diabetes and cancer.
Note: Buy and eat organic grown mushrooms whenever possible since they’re very porous and have the tendency to easily absorb chemicals from the soil that they’re grown in.
Enjoy Cauliflower Mushroom Rice with …
What you need for Cauliflower Mushroom Rice:
- Frozen riced cauliflower
- Sliced mushrooms
- Organic chicken stock
- Avocado oil
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Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre sliced mushrooms! AIP, paleo, low-carb. keto & plant-based.
- 1 12 oz bag frozen riced cauliflower, I get mine from Costco
- 1 pack sliced mushrooms
- 1 small yellow onion, finely sliced
- 2 tbsp fresh parsley, finely chopped
- 1 and 1/4 cup organic chicken stock
- 2 tbsp avocado oil
- Sea salt & black pepper , to taste
Saute mushrooms in 1 tbsp avocado oil for 2-minutes over medium heat. Season with salt and pepper. Add 1/4 cup chicken stock, cover and let cook for 5-minutes. Remove lid and allow remaining liquid to cook off. Set mushrooms aside in a bowl.
Using the same pan, add 1 tbsp avocado oil and saute onion until fragrant over medium heat.
Add frozen riced cauliflower and combine until slightly heated. Season with salt.
Add 1/4 cup of chicken stock to the pan at a time. Let liquid evaporate before adding more stock. Do this until you get through 1 cup of stock. Continue to stir ingredients as you do this.
Add mushrooms and parsley to the pan, combine everything together and let cook for another minute. Remove from heat and serve.
This Collagen Power Smoothie is smooth, creamy and delicious–and a great way to add more anti-aging nutrients to your diet! It’s quick & easy to make, and serves as a delicious breakfast or lunch option. Feel free to boost this collagen smoothie with ceylon cinnamon or maca–or not. Either way the result will be delicious!
You might be wondering what the benefits are to adding collagen to your smoothies …
Well it all starts at about age 35, when collagen production naturally begins to slow, which can have all sorts of negative effects on your body. By age 40, collagen begins to deplete faster than your body can reproduce it, and by age 60, over ½ of your body’s collagen has been depleted.
In addition to aging, many other factors impact collagen levels. These include genetics, smoking, pollution, excessive sun exposure, and nutritional deficiencies, among others.
Collagen is the “glue” that holds your body together.
It’s the fibrous protein found throughout your body, in organs, muscles, skin, hair, nails, teeth, bones, blood vessels, tendons, joints, cartilage, and your digestive system.
As we age and our collagen production decreases, these areas of our body begin to weaken. Adding a collagen supplement to your daily routine can help to strengthen your body for optimal health and functioning.
Here are some other ways you can easily add collagen to your diet …
- Mix into a glass of water. For best results, add powder prior to adding water.
- Mix into hot beverages like coffee and tea.
- Add to soups, stews, sauces, yogurt, homemade desserts and more.
Learn more about my favourite collagen powder HERE!
I recommend 1-2 scoops of Whole Body Collagen every day.
What you need for Collagen Power Smoothie:
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Collagen Power Smoothie
This Collagen Power Smoothie is smooth, creamy and delicious--and a great way to add more anti-aging nutrients to your diet! It's quick & easy to make, and serves as a delicious breakfast or lunch option. Feel free to boost this collagen smoothie with ceylon cinnamon or maca--or not. Either way the result will be delicious!
- 1 cup coconut milk*, unsweetened
- 1 banana
- 1-2 scoops Whole Body Collagen, or collagen powder of choice
- 1 tbsp almond butter
- 1 tsp maca powder, optional
- ¼ tsp ceylon cinnamon, optional
- A few ice cubes, optional
* For a rich and creamy smoothie, use canned full fat coconut milk. I add 1/2 cup full fat coconut milk + 1/2 cup water.
Green Goddess Chicken Plate is full of mouthwatering & fresh flavours! It’s made with real and wholesome ingredients like chicken, cabbage, tahini, fresh herbs & lemon juice. It’s quick and easy to prepare, making it perfect for the busy work week.
Don’t you hate it when you forget to take frozen meat out of the freezer the night before your planned dinner?
Or maybe you decide on a recipe (like this one) last minute, but your ground chicken is frozen solid?
These scenarios are not uncommon in my world. There’s been numerous times where I forget to take meat out of the freezer with enough time to thaw out in the fridge OR I decide on a recipe last minute with only frozen meat on hand.
I’m assuming I’m not alone with my frozen meat problems, so I decided to give you some quick tips for thawing out frozen ground meat safely!
The first method is best, BUT the second method comes in handy for those who forget to thaw out their meat using the first method or are last minute planners.
THE LONG THAW METHOD:
If you have 12 to 24 hours…
If you know ahead of time that you want to use your ground meat, thawing it in the refrigerator is the safest way to do so. It takes about 24 hours to fully thaw one pound of ground beef in the refrigerator.
THE QUICK THAW METHOD:
If you have 30-minutes to 1 hour…
With less than an hour to go before dinner and a pound of frozen ground meat in your hands, you can defrost it in a bowl of cold water. Make sure the frozen meat is in a sealed package, then submerge it in a bowl of cold tap water. Important note: DO NOT use warm or hot water since this will heat the outer layer of meat too quickly, risking the growth of bacteria. For this reason, you should also change the water to keep it from getting too warm. One pound of meat will take about one hour to defrost in a bowl of water, then it should be cooked right away.
Now that we’ve solved your frozen meat problems, it’s time to try this super delicious Chicken Green Goddess Plate!
I used cabbage as a base for this recipe since I always have it on hand–it lasts long in the fridge and is super versatile. If you’re not a fan of cabbage feel free to substitute it with riced cauliflower, spaghetti squash, salad or another base of choice.
What you need for Green Goddess Chicken Plate:
- Ground chicken
- Green cabbage
- Avocado oil
- Extra virgin olive oil
- Almond or coconut milk, unsweetened
- Fresh parsley, basil or cilantro
- Chives or green onions
- Apple cider vinegar
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Green Goddess Chicken Plate
Green Goddess Chicken Plate is full of mouthwatering & fresh flavours! It's made with real and wholesome ingredients like chicken, cabbage, tahini, fresh herbs & lemon juice. It's quick and easy to prepare, making it perfect for the busy work week. Paleo, Keto & Low-Carb.
- 1 lb ground pastured chicken
- 1 small green cabbage (or half large), thinly sliced
- 2 tbsp avocado oil
- 1 tbsp extra virgin olive oil
- Sea salt & black pepper to taste
GREEN GODDESS DRESSING:
- 1/3 cup almond or coconut milk, unsweetened
- 1/4 cup tahini
- 1/4 cup fresh parsley, basil or cilantro
- 1/4 cup chives , or green onions
- Juice of half lemon
- 1/2 tsp apple cider vinegar
For cabbage: Using a deep stove-top pan heat 2 tbsp avocado oil, add cabbage and season with sea salt. Cook at medium heat, mixing occasionally, until cabbage is tender and begins to brown slightly. Remove from heat and mix in olive oil.
For chicken: While cabbage is cooking, cook chicken in another stove-top pan. Break meat apart, season with salt and pepper and cook until meat browns slightly.
For dressing: Add all ingredients into a blender or food processor and blend/process until smooth.
Place sauteed cabbage on plate, add chicken on top then drizzle with dressing. Enjoy!
If you're not a fan of cabbage or don't have it on hand, feel free to substitute it with riced cauliflower, spaghetti squash, salad or another base of choice.
Tiger Nut Energy Bites are the perfect nut free and AIP friendly snack or treat! They’re soft & chocolatey with a hint of nuttiness. Only 3-ingredients required for these delicious bites and they’re super easy to make!
DID YOU KNOW? Tiger nuts are not actually nuts, but rather tubers, like sweet potato, though much smaller in size. They get their name from the stripes on the tubers’ exterior.
These marble-sized tubers are chewy and taste like a cross between an almond and pecan with a hint of honey–making them a great nut replacement.
They are naturally gluten, grain and dairy free, so they’re perfect for those following a plant-based or paleo diet.
Tiger nuts can be consumed in a number of ways. You can eat them raw, roasted, soaked or boiled. You can also find tiger nuts in a variety of forms; tiger nut flour, tiger nut oil, tiger nut butter and tiger nut milk!
Lately, I’ve been experimenting with different tiger nut recipes. Not only do I get more variety in my diet with these small tubers, but they are packed with antioxidants, resistant starch fiber & vitamin E.
So, if you’re curious about tiger nuts or maybe you’re looking for nut free paleo recipes, you’ve got to try my tiger nut creations …
What you need for tiger nut energy bites
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Tiger Nut Energy Bites
Tiger Nut Energy Bites are the perfect nut free and AIP friendly snack or treat! They're soft & chocolatey with a hint of nuttiness. Only 3-ingredients required for these delicious bites and they're super easy to make!
- 1 cup tiger nuts
- 1 cup pitted dates
- 1/4 cup cacao or cocoa powder
- 1/8 tsp sea salt
Put tiger nuts in a jar, fill with water and let soak in fridge for 12+ hours. Drain well.
Using a food processor, process drained tiger nuts until they break down a bit. Then add pitted dates, cacao/cocoa powder & sea salt. Continue to process until a consistent mixture forms.
Roll the mixture into small balls. Place in airtight container and store in the fridge.