What You Will Need For This Recipe:

Avocado 

Cilantro 

Dairy free milk 

Avocado oil based mayo 

Lime juice 

Dill 

Garlic powder 

Onion powder 

Salt & pepper 

Gluten free pasta

Chopped romaine 

Grape Tomatoes 

Cooked Bacon

Dairy free cheese

Other Healthy Recipes To Try:

15 Minute Chicken Avocado Salad

Another 15 minute recipe! This 15 minute chicken & avocado salad is delicious and ready in no time! The perfect meal prep lunch that is also a no reheat lunch!

Apple Turkey Burgers

Another 15 minute easy, healthy dinner recipe! These apple turkey burgers just scream fall and are perfect topped with cheese, onions, basically anything you would put in your favorite fall salad. They also freeze well for a healthy meal prep for the week!

Greek Yogurt Lemon Loaf

This greek yogurt lemon loaf is a delicious spring recipe! It is dense, moist, and the perfect lemon flavor. It’s healthy, gluten free, and easy to make! Topped with a homemade lemon icing, you will want to make this asap!

BLT Pasta Salad

My all time favorite pasta salad recipe! Perfect for warm summer days, backyard bbqs, or when you’re craving an easy dinner.

Prep Time

5 Minutes

Cook Time

10 Minutes

Serves

6-8

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Ingredients

Avocado ranch dressing:

1 avocado 

1/4 cup cilantro 

1/4 cup dairy free milk 

1/2 cup avocado oil based mayo 

1 tbsp lime juice 

1 tbsp dill 

1/2 tsp garlic powder 

1/4 tsp onion powder 

Salt & pepper to taste 

Pasta Salad ingredients:

12 ounce gluten free pasta 

3 cups chopped romaine 

1 pint grape tomatoes halved 

1 1/2 cups cooked bacon, crumbled 

Optional: add in 1/2 cup dairy free cheese

Method

Mix together the avocado ranch ingredients in a food processor. Process until smooth 

Cook the pasta according to package instructions.

Rinse with cool water 

Add pasta, chopped romaine, crumbled bacon, & chopped tomatoes to a bowl.

Add the dressing on top.

Add cheese if you want, serve, & enjoy!

Makes 6-8 servings!

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The post BLT Pasta Salad appeared first on Choosing Balance.

I love anything buffalo chicken! But in dip form, it’s at its best. What’s your favorite game day recipe?! I’m always down to try a new recipe! Just don’t make a new, complicated recipe the morning of game day because then people will get hangry if you run behind. Then you have angry football fans and no one wants that haha. So I always try to give myself extra time to get ready!

*This recipe contains affiliate links in which I may earn a small commission off of*

What You Need For This Recipe:

I’ve linked some of the ingredients that you need for this buffalo chicken dip on Amazon!

Shredded Chicken Breasts

Paleo Mayo

I use this brand

Hot Sauce

Nutritional Yeast

Garlic Powder

Dill

Onion Powder

Salt

Recipe Substitutions:

Let’s run through some subs for this recipe! I try to list out some easy substitutes for every recipe. Savory dishes are a lot easier to sub for than a sweet recipe! But in this case, this recipe doesn’t have too many sub options but it also doesn’t have many ingredients.

For the nutritional yeast, you can sub parmesan cheese.

If you try any other subs for this recipe, let me know in the comments and I’ll update this section!

Other Healthy Recipes:

Sweet and Sour Cauliflower

Bang Bang Shrimp

Sweet Potato Pizza Crust

Paleo and Dairy Free Buffalo Chicken Dip

Buffalo Chicken Dip- a paleo and gluten free recipe that is a perfect appetizer, side dish, or game day recipe! Healthy and gluten free. #paleo #glutenfree #buffalochickendip #paleorecipes #glutenfreerecipes

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Ingredients

2 cooked chicken breasts, shredded
1 cup paleo mayo 
1/2 cup hot sauce of choice
1 tbsp Dijon mustard
2 tbsp nutritional yeast
1/2 tsp dill
1/2 tsp garlic
1/2 tsp onion
Sprinkle of salt

Method

1. Bake the chicken at 400F for 30 mins then shred (can do this ahead of time)
2. Add the shredded chicken to a bowl
3. Then, add in all of the other ingredients.
4. Mix together well.
5. Grease a small baking dish
6. Add the mixture in
7. Bake at 350F for 25 minutes, until it starts to bubble on top.

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The post Paleo and Dairy Free Buffalo Chicken Dip appeared first on Choosing Balance.

Any recipe that allows me to layer on the avocado just earns bonus points in my book! Everything just tastes better with avocado or salsa on top haha. Especially these turkey stuffed peppers!

I went to get all my ingredients ready and realized I didn’t have my go to fajita packet (I like the Primal Palate ones) so I improvised with a little homemade fajita mix! Just paprika, cumin, garlic powder, and a sprinkle of pink Himalayan salt! So easy and so tasty!!

You can find a pack of peppers at Aldi for $2.99.. a pretty good deal versus buying them individually! I also got ground turkey from there which is also reasonably priced! All together, I would say this meal was under $8 total to feed 2 people + leftover cooked turkey! Woooo for saving money + still eating yummy meals.

This is actually one meal Eli loves to eat which is such a bonus because it’s so simple to make! All you have to do is cook the turkey, sweet potato, onions, and zucchini in a skillet over medium heat for about 10 minutes. You don’t have to use those exact veggies either- just whatever you have on hand! I sprinkled with the seasoning I made before cooking.

Then while the turkey cooked I prepared the peppers. I took a small knife, cut them in half, then scooped out the membrane part and the seeds. Once the turkey was ready, I used my Amazon baking sheets (such a lifesaver!), a pan, laid out the peppers, then added the turkey mix in! Baked for 15 minutes at 400F.

When they were done, I topped with avocado, jalapeños, and red pepper flakes! Basic but the perfect toppings for this meal!

A perfect dinner for the whole family or a perfect meal prep for one! Either way, you can’t go wrong! Hope you love it as much as I did- even if you decide not to top it with avocado haha. I’ll forgive you.

Turkey Stuffed Peppers

A healthy and easy paleo, gluten free dinner everyone will love!

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Ingredients

2 bell peppers

1 pound ground turkey

1/2 sweet potato

1/2 onion

1/2 zucchini

1 tsp paprika

2 tsp cumin

1 tsp garlic powder

1/2 tsp chili powder (mild)

sprinkle pink Himalayan salt

avocado*

jalapeños*

Method

1. Preheat oven to 400F and heat a skillet over medium heat
2. Mix the paprika, cumin, garlic powder, salt, and chili powder in a small dish
3. Combine sweet potato, zucchini, onions (all cut up) into the skillet with the ground turkey. Add the seasoning and mix everything together
4. Cook until turkey is brown- about 10 minutes
5. While the turkey and veggies cook, wash the peppers. Cut them in half and take out the middle + the seeds
6. Line a baking sheet with foil, silicone baking sheets, or nonstick spray
7. Once the turkey is done, stuff the peppers with as much as you can fit
8. Bake at 400F for 15 mins
9. Top with whatever you feel like!

Notes

*Optional

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I had some leftover crockpot turkey chili (recipe here) but wanted a fun way to eat it.  I get bored of leftovers so easily and I wanted a new way to eat chili! So I broiled some sweet potato chips, added some chili on top, and then some toppings!

Who needs tortilla chips when you can use sweet potato chips?! I like to buy a big bag of sweet potatoes from Aldi (only $1.99!) and then use them for fun recipes all week long. Wayyyy cheaper than buying processed/packaged chips. Although I do splurge on those too haha.

Seriously- if you’re ever worried about getting sick of your leftovers, just pile them on sweet potatoes Makes everything taste 10x better haha. Or maybe I’m just a little too obsessed with sweet potatoes.

These sweet potato chips took about 10 minutes to make and because I had the chili done- they were ready to go when the sweet potatoes were done! This would be a perfect meal for football Sunday! Make a big batch of chili the night before then set out some sweet potato chips and have toppings ready to go!

I topped mine with mashed avocado, kefir ( you could use sour cream or greek yogurt), and jalapeños! So easy and so yummy!

Hope you love this easy recipe!!

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