I need to eat shrimp way more often than I do. It comes so quickly + it pairs with so many different flavors and vegetables. I threw it together with some asparagus because that’s what I had on hand in the fridge. Sometimes it’s fun to just play around in the kitchen with no plan in mind. That’s kind of how I ended up eating this summer-y meal in winter haha.

Recipe Steps:

First, you’ll peel and wash your shrimp. I use raw, uncooked shrimp because I think it cooks better than precooked shrimp. It takes longer but it’s so worth it!

After you’ve done that, coat with the olive oil, garlic, lemon, and salt. The full recipe is below! Let it soak up the flavor for a minutes while the skillet heats up. Then add the shrimp to the skillet, cooking for a minute or two on each side. Remove and set aside before adding the asparagus.

You’ll want to wash and trim your asparagus before adding it to the skillet. Cut the harder bottom part off of each piece. Then add to the skillet and add lemon, garlic, salt, and veggie stock. You’ll let it cook for 4-5 minutes before adding the shrimp back in and cooking 2 more minutes. Then this lemon garlic shrimp & asparagus skillet is ready to eat!

Other Healthy Dinner Ideas:

Baked Buffalo Chicken Tenders

Thai Chicken Curry Soup

Vegan Meatballs

Lemon Garlic Shrimp & Asparagus Skillet

This easy, healthy one pan dinner is ready in just 15 minutes. Perfect for anyone looking for a paleo dinner, a gluten free dinner, or just a healthy dinner recipe. #paleodinner #paleofood #glutenfree #glutenfreefood

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Ingredients

1 lb uncooked shrimp

1 lb asparagus

2 tsp of olive oil

2 tsp garlic

1 lemon

1/2 cup vegetable stock

pink Himalayan salt.

Method

1. Wash and peel the shrimp.
2. Coat them with 1 tsp of olive oil + 1 tsp garlic + 1/2 lemon + pink Himalayan salt.
3. Heat the skillet over medium heat and add olive oil before adding the shrimp.
4. Sauté for 3-4 minutes, flipping halfway through.
5. Remove the shrimp (just put it aside on a small plate)
6. Make sure you’ve washed and trimmed the asparagus then add it into the pan with 1/2 cup of vegetable stock, 1 tsp garlic, the other 1/2 of the lemon.
7. Cover it with a lid and let it cook for 4 minutes and move it around so the bottom pieces don’t burn.
8. Then add the shrimp back in and cook for 2 more minutes.
9. Serve with pasta, zoodles, on top of a salad- so many ways to eat this meal!

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I typically make my paleo chicken tender recipes in the air fryer but I wanted to make an oven version for anyone who hasn’t converted to the air fryer life yet. I honestly think they came out tasting pretty similar to the air fryer version. So you can’t go wrong either way you decide to make them!

Baked Buffalo Chicken Tenders Steps:

To make these baked buffalo chicken tenders, I put my chicken tenders on a plate. Then I take two shallow bowls (you want to be able to dip the chicken tenders) and whisk the egg in one + the almond flour and spices mixture in the other.

You’ll take a chicken tender, coat it in the egg mixture, then coat it in the almond flour mixture. It may take a few dips to fully coat it in the almond flour mixture. Place on a baking sheet lined with parchment paper. You’ll repeat this for each chicken tender.

Bake the chicken tenders for 12 minutes at 425F then flip and bake for 10 more minutes.

Let the chicken tenders cool for a few minutes before brushing with the hot sauce.

You’ll take 1/2 cup of hot sauce of choice (I used Siete Foods) and brush one side of the chicken tenders, flip, and brush the other.

Then your baked buffalo chicken tenders are ready to serve! Pair with a paleo ranch dressing or just eat plain. I added some carrots and celery to my plate.

Other Healthy Chicken Recipes:

Paleo Crispy Chicken Nuggets

Healthy Grilled Chicken Nuggets

Paleo BBQ Chicken Tenders

Baked Buffalo Chicken Tenders

Healthy chicken tenders baked in the oven. The perfect clean eating, paleo, gluten free chicken tender recipe. A healthy, paleo, gluten free super bowl party food that everyone will love! #paleo #superbowl #healthydinner

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Ingredients

7–8 chicken tenders
1 cup almond flour
1 egg
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
3/4 cup hot sauce (I used Siete Foods)

Method

1. In 2 shallow bowls, whisk the egg in one and then mix the almond flour + spices in the other.
2. Save the hot sauce for later
3. Preheat oven to 425F
4. Take a chicken tender, coat it completely in the egg
5. Then dip in the almond flour mixture making sure it’s completely covered with it. You may have to dip it in the flour mixture a couple times.
6. Lay on a greased baking sheet or line the pan with foil.
7. Repeat for each chicken tender
8. Bake for 12 minutes, flip, bake 10 more minutes.
9. Let them cool for a few minutes then brush them with the hot sauce on one side, flip, brush the other.
10. Enjoy!

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I was feeling a little under the weather this week and wanted to make a soup that was loaded with all of the goods. I always try to make sure I’m eating lots of veggies, ginger, and good protein. Making sure my immune system is prepared to fight whatever is coming its way

Thai Chicken Curry Soup Recipe Steps:

First, you’ll sauté the onion and garlic on the SAUTE mode of your instant pot. While it sautes, cut your veggies and spiralize the sweet potato.

Saute for a few minutes then turn off the saute mode. Add the rest of the ingredients besides the coconut milk. You’ll add that later. Mix everything together then lock the lid on. Pressure cook on HIGH for 13 minutes.

After the 13 minutes of cooking is done, let the soup sit for 5 minutes. Then quick release the steam.

Add your can of coconut milk and remove the chicken breasts. Take two forks and shred the chicken breasts. Then add the shredded chicken back in and mix everything together.

What To Serve With The Soup:

I topped mine with a little lime and cilantro. It was the perfect touch! Some Siete chips to dip in the soup would have been amazing, especially the lime flavored ones. Hope you enjoy this Thai Chicken Curry Soup!

Instant Pot Recommendations:

I have the Mealthy Pressure cooker (linked here on Amazon) and I love it! It’s not technically the Instant Pot brand but I love it! I’ve had it about a year now and have used it a ton without any problems. It has 9 different features so the options of what you can make with it are endless. I still need to experiment more with mine because most of the time I end up making soups.

I use my pressure cooker more at this point than my slow cooker because I like that you don’t have to plan out that far in advance what you’re making. The pressure cooker allows a meal to come together in about 20 minutes which you can’t beat! Especially now that it’s the dead of winter and I’ll be making allllll the soups!

Other Healthy Soup Recipes:

Paleo Chicken and ‘Rice’ Soup

Healthy Taco Soup

Paleo White Chicken Chili

Thai Chicken Curry Soup

This thai coconut curry chicken soup is made in the instant pot making it the perfect easy, healthy dinner. Packed with spices, bone broth, and healthy fats. A perfect cold fighting soup. Paleo, Gluten Free, Whole30 soup. #paleodinner #whole30recipes #whole30 soup.

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Ingredients

2 chicken breasts
5 cups chicken bone broth
1 cup water
1 sweet potato spiralized (optional)
1 Head cauliflower (cut into small florets)
4 large carrots (cut and peeled, I diced mine pretty small)
1/2 cup mushrooms
1 onion (diced)
1/4 cup red curry paste
5 garlic gloves
1 15 ounce can fire roasted tomatoes
1 15 ounce can unsweetened coconut milk
2 tbsp coconut aminos (can sub soy sauce)
1 tsp ginger
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1 lime (squeezed into the recipe)

Method

1. Sauté diced onion + minced garlic cloves  in some oil on sauté mood.
2. Sauté for 3-4 mins.
3. Add in everything else besides the coconut milk save that for later.
4. Lock the lid and pressure cook on HIGH for 13 minutes.
5. After the timer goes off, let sit for 5 mins then quick release.
6. Remove the chicken and take two forks and shred.
7. Add back into the soup, add the coconut milk, mix it all together, and serve!

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Recipe Steps:

1- Preheat your air fryer to 390F.

2- Season your salmon. The nice thing about this recipe is you can season the salmon anyway you want. Add some of your favorite barbecue sauce, spicy seasoning, lemon pepper seasoning- seriously the options are endless. I seasoned the salmon with a simple combo of sea salt, pepper, and garlic powder. That’s it!

3- Next, grease the air fryer if you need to. It depends on what type of air fryer you have. I used a nonstick avocado oil to grease mine because it bakes better at higher temps. Then place the salmon in the basket.

4- Air Fry for 12-14 minutes. I did mine for 14 minutes because I don’t like my salmon to be very pink in the middle. That’s it! Then your air fryer salmon is ready to go and pair with some amazing side dishes.

What to Pair with the Salmon:

I love making easy, healthy side dishes to pair with salmon. Because this salmon is pretty plain when it comes to seasoning, you can add a very flavorful side. If you’re looking for a veggie, I’d recommend BBQ Brussel Sprouts , roasted vegetable salad, or my spicy brussel sprouts.

If you’re looking for a carb, check out my spicy sweet potato fries.

What Air Fryer I Use:

I use the Ninja Kitchen Foodi Air Fryer oven. I love this option because it eliminates a bunch of other appliances from my counter. It has 8 functions in one making it much more than just an air fryer. It’s also a toaster, broiler, dehydrator, toaster oven, and more.

So instead of having a bunch of products taking up my counter and cabinet space, I have this air fryer that covers it all! I’ll link it here on Amazon and another, more affordable air fryer below if you only need an air fryer!

If you’re debating on getting an air fryer- DO IT!! It’s a game changer when it comes to making delicious, healthy recipes.

Other Air Fryer Recipes:

Air Fried BBQ Cauliflower Gnocchi

Paleo Crispy Chicken Nuggets

Paleo BBQ Chicken Tenders

Air Fryer Salmon

A paleo, whole30 salmon recipe. A healthy air fryer recipe. Crispy easy salmon that is healthy, delicious, and ready in 15 minutes. #airfryer #healthyairfryer #whole30dinner

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Ingredients

2 salmon fillets

olive oil

salt

pepper

garlic powder

Method

1- Preheat air fryer to 390F

2- Grease your air fryer pan if necessary

3- Sprinkle salmon with salt, pepper, and garlic powder. You can’t really mess this up so just eye it. Use any seasonings you want

4- Add the salmon to the air fryer and fry for 12-14 minutes depending on how you like your salmon.

5- I fried mine for 14 so there was no pink

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Recipe Steps:

First, you’ll thaw your cauliflower gnocchi. Right now, I believe you can only buy this at Trader Joe’s. Let me know in the comments or DM me on Instagram if I’m wrong and you know other brands that make it!

To thaw, you can leave in the fridge for a few hours, microwave, or run under hot water.

Add the thawed cauliflower gnocchi to a big bowl.

Then, use a whole30 approved BBQ sauce.

I first added 1/2 tbsp olive oil then added 1/4 cup bbq sauce. Mix it all together well with a spoon or spatula.

Spray your air fryer with nonstick spray if needed then add the cauliflower gnocchi to it. Don’t overcrowd the air fryer, make two batches if needed. Air fry for 15 minutes at 390F, flipping halfway through.

Add another 1/4 cup bbq sauce and mix it all together.

That’s it! Paired with carrots and celery. This air fried barbecue cauliflower gnocchi is sure to be a crowd pleaser!

What Air Fryer I Use:

I use the Ninja Kitchen Foodi Air Fryer oven. I love this option because it eliminates a bunch of other appliances from my counter. It has 8 functions in one making it much more than just an air fryer. It’s also a toaster, broiler, dehydrator, toaster oven, and more.

So instead of having a bunch of products taking up my counter and cabinet space, I have this air fryer that covers it all! I’ll link it here on Amazon and another, more affordable air fryer below if you only need an air fryer!

If you’re debating on getting an air fryer- DO IT!! It’s a game changer when it comes to making delicious, healthy recipes. My favorite things to make in mine are my paleo bbq chicken tenders, and paleo crispy chicken nuggets.

Products In The Recipe:

Everything I used in this recipe is linked below on Amazon.

The Air Fryer I use – here

Or a more affordable option I’ve used before – here

The unsweetened, whole30, paleo bbq sauce- here

I wish you could by cauliflower gnocchi from Amazon but unfortunately you can only get it in stores at Trader Joe’s

Other Healthy Whole30 Recipes:

Copycat Cashew Cookie Larabars

Paleo BBQ Chicken Tenders

Whole30 Breakfast Skillet

Air Fried Barbecue Cauliflower Gnocchi

This barbecue cauliflower gnocchi is a perfect gluten free recipe for a gluten free dinner, gluten free appetizer, gluten free snack. Perfect healthy whole30 appetizer or snack for game day. A healthy appetizer for partiers that’s so easy with only 3 ingredients. #glutenfree #whole30 #whole30apperizer #whole30snack

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Ingredients

1 package of Trader Joes cauliflower gnocchi thawed

1/2 cup Primal Kitchen Foods unsweetened barbecue sauce 

1/2 tbsp olive oil.

Method

1- thaw the cauliflower gnocchi (you can leave it out in the fridge for a few hours to thaw, microwave in a separate bowl, or run under hot water)

2- coat with 1/2 tbsp olive oil + 1/4 cup barbecue sauce
3- preheat air fryer to 390F. Depending on the air fryer, spray with nonstick spray if needed.
4- fry for 15 mins, flipping halfway through
5- remove and mix the other 1/4 cup barbecue sauce on top!

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Okay so I am not super sophisticated with my meals normally. I don’t own a garlic press soooo I don’t typically use fresh garlic in recipes. I know I know- it would probably be way more flavorful but I found garlic powder works great too! Just do what works best for you

If lemon garlic isn’t your thing- check out these other great salmon recipes: Spicy Sriracha Salmon, Spicy Baked Salmon, and Easy 6 Minute Salmon. Salmon is obviously a very popular item around here. It’s probably Eli and I’s favorite dinner collectively! And it can be ready quickly which I love for dinner.

While I didn’t use fresh garlic, I did use fresh lemon vs lemon juice which I loveeee. I think this does make a difference but again- do whatever works for you!

I cooked this salmon first with just a little bit of ghee (clarified butter) for 3 minutes on each side. Then I added the lemon garlic mixture and let it all simmer together for 2 more minutes. SOOO tasty this way- it really made it so flavorful.

I paired my salmon with cauliflower rice and easy roasted brussel sprouts. Both were from frozen packages because frozen veggies are cheaper and they don’t go bad in 3 days. I love checking out Aldi to score deals on frozen veggies because it’s truly so affordable.

Hope you enjoy this easy salmon recipe!!

Lemon Garlic Salmon

This healthy, simple, and delicious dinner is ready in 8 minutes. The perfect paleo and whole30 dinner for the busy family!

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Ingredients

1 pound of salmon (about 3 fillets)

2 tbsp ghee

1/2 lemon

1 tsp garlic powder

1/2 tsp parsley

Method

1. Heat a pan over medium heat
2. Add in a little bit of ghee, enough to coat the pan.
3. Once the pan is hot, add the salmon in. Cook for 3 minutes on each side
4. While the salmon cooks, in a small bowl mix: 2 tbsp ghee, 1 tsp garlic powder, 1/2 tsp parsley, and 1/2 lemon juice
5. After cooking the salmon 6 minutes, add the mixture and coat the salmon. Let cook 2 more minutes.
6. Serve with whatever you want!

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Sweet Potatoes are hands down one of my favorite things to make. (Check out just a few of my sweet potato recipes like sweet potato pancakes, paleo sweet potato waffle, and spicy sweet potato fries). You can eat them a million different ways and they pair well with so many things. Plus if you have leftovers or prep them ahead of time- they reheat well!

I actually prepped the sweet potato ahead of time to save time when I actually ate it. You can make it a few days before, the night before, or the morning of. To reheat it, just pop it in the microwave, toaster oven, or regular oven on broil. I like putting it in the oven on broil- keeps it crispy and not soggy.

Then at actual meal time- the only thing you have to do is make the shrimp. I like to bake my shrimp but you could sauté it too. I bake mine with these amazon silicone baking sheets or I line it with recycled aluminum foil. Keeps clean up easier by not having to scrub the pan.

I seasoned my shrimp with Primal Palate’s New Bae seasoning which is sooo tasty! It pairs perfectly with veggies or with fish/meat. I add it to anything and everything haha. Sprinkle it on your shrimp, put them in the oven, bake for 15 minutes, and the shrimp are hot and ready to go!

You can get as fancy as you want with the toppings or keep things easy. I went with easy but fajita veggies would be so good too! You could slice some peppers, onions, and mushrooms to bake along with the shrimp. When I remake this- definitely going to have to try it that way.

I love the shrimp and avocado combo though- it’s such an underrated one. If you want some more shrimp recipes check out my healthy shrimp stir fry, honey garlic shrimp, coconut shrimp curry, or shrimp stuffed sweet potatoes,

Shrimp is such an easy meal to make that doesn’t require a ton of work or clean up! Love making a batch and having leftovers or you can make extra sweet potatoes to make this a family meal. Either way you can’t go wrong and it’s a delicious meal!

Hope you love it!!

-Pey

Shrimp Loaded Sweet Potato

This healthy, paleo shrimp loaded sweet potato is the perfect healthy and easy dinner! 

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Ingredients

1–4 sweet potatoes (depending on how many you’re serving) 

1 lb shrimp 

Primal Palate New Bae Seasoning or another paleo seasoning

Avocado 

Tomatoes

Spinach 

Method

Sweet Potato: (can be made in advance-that’s what I did!)

1. Preheat oven to 400F
2. Poke holes in the sweet potato with a fork all the way around. 
3. Place sweet potato on tray. Bake for 50-60 minutes depending on the size of the sweet potato. You want it to be soft. 
4. Remove and if storing it, store in an airtight container

Shrimp: 

1. Preheat oven to 400F 
2. Wash shrimp, then coat with 1 tbsp of primal palate new bae seasoning or another paleo seasoning mix
3. Spray or line a baking sheet. Add shrimp. Cook for 15 minutes. 
4. Served here with avocado, red pepper flakes, sautéed spinach, and tomatoes

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