Spaghetti Squash with Spicy Caveman Sauce

Savor this delectable Paleo recipe that uses nutrient-rich spaghetti squash in place of traditional pasta. This hearty dish gets a tasty boost from the spicy caveman sauce, which makes it a filling and healthful option for dinner.

Ingredients:

• 1 spaghetti squash
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground meat beef, bison, or turkey
• 1 can 14 oz crushed tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Preheat your oven to 375F 190C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Place the squash halves, cut side down, on a baking sheet

Bake for 30-40 minutes or until the squash is tender and the flesh can be easily shredded with a fork

While the squash is baking, heat the olive oil in a skillet over medium heat

Add diced onions and minced garlic to the skillet

Saut until they become translucent and fragrant

Add the ground meat to the skillet and cook until browned and fully cooked through

Stir in the crushed tomatoes, chili powder, cayenne pepper, smoked paprika, salt, and pepper

Simmer for 10-15 minutes to allow the flavors to meld together

Once the spaghetti squash is done baking, use a fork to scrape the flesh into spaghetti-like strands

Serve the spaghetti squash on plates, topped with the spicy caveman sauce

Garnish with fresh basil leaves if desired

Enjoy your Paleo-friendly Spaghetti Squash with Spicy Caveman Sauce

Copycat Chick-fil-A Cole Slaw

This recipe for Copycat Chick-fil-A Cole Slaw makes the famous Chick-fil-A coleslaw again. This salad is creamy and a little sour, and it goes great with your favorite fried chicken or sandwich.

Ingredients:

• 8 cups shredded cabbage and carrots mix
• 1/4 cup granulated sugar
• 1/4 cup mayonnaise
• 1/4 cup buttermilk
• 2 1/2 tablespoons apple cider vinegar
• 2 1/2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

In a large bowl, combine the shredded cabbage and carrots mix

In a separate bowl, whisk together the sugar, mayonnaise, buttermilk, apple cider vinegar, lemon juice, salt, and pepper until well combined

Pour the dressing over the cabbage and carrots mix and toss to coat evenly

Cover the bowl and refrigerate for at least 2 hours before serving, allowing the flavors to meld together

Stir well before serving

Enjoy your Copycat Chick-fil-A Cole Slaw

Slow Cooker White Turkey Chili

A tasty and comforting chili made with ground turkey, white beans, and spices that is cooked slowly in a crockpot to get the most flavor.

Ingredients:

• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 1 can diced green chilies
• 1 cup frozen corn kernels
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions:

In a skillet, cook ground turkey until browned

Add chopped onion and minced garlic, cook until onion is translucent

Transfer cooked turkey, onion, and garlic to slow cooker

Add white beans, diced green chilies, frozen corn, chicken broth, cumin, oregano, chili powder, salt, and pepper to slow cooker

Stir to combine

Cover and cook on low for 6-8 hours or high for 3-4 hours

Before serving, stir in chopped cilantro and lime juice

Serve hot, garnished with additional cilantro if desired

Gluten-Free Homemade Teriyaki Sauce

Enjoy the rich flavors of teriyaki sauce without worrying about gluten. This homemade version is easy to make and perfect for adding a delicious Asian-inspired twist to your favorite dishes.

Ingredients:

• 1/2 cup gluten-free soy sauce or tamari
• 1/4 cup water
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon cornstarch or arrowroot powder dissolved in 2 tablespoons water

Instructions:

Add honey or maple syrup, rice vinegar, sesame oil, minced garlic, and ginger to a small saucepan

Then add soy sauce or tamari

Over medium-low heat, stir the mixture a few times to make it simmer

Once it starts to simmer, slowly add the cornstarch or arrowroot powder mixture while stirring all the time to keep the mixture from getting lumpy

Keep cooking and stirring the sauce for another two to three minutes, or until it reaches the consistency you want

Take the pan off the heat and let the teriyaki sauce cool down a bit before you use it

You can use it right away or put it in the fridge in an airtight container for up to a week

Chai Tea Latte Gelato Popsicles

Enjoy the rich and creamy flavors of a chai tea latte in frozen popsicle form These delightful treats are perfect for cooling down on hot summer days or as a unique dessert option for any occasion.

Ingredients:

• 2 cups brewed chai tea, cooled
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• Pinch of ground cloves

Instructions:

Mix the cooled chai tea, milk, cream, sugar, vanilla extract, cinnamon, ginger, cardamom, and cloves in a large bowl

Use a whisk to break up the sugar and make sure the ingredients are well mixed

Put the mixture into popsicle molds, leaving some room at the top for them to rise

Place a popsicle stick in each mold

Put the popsicles in the freezer for at least six hours, or until they are completely frozen

Once the popsicles are frozen, run warm water over the outside of the molds for a few seconds to carefully take them out

Serve right away and enjoy the cool taste of a chai tea latte in the form of a popsicle

Keto Quinoa English Muffins

These Keto Quinoa English Muffins are a delicious low-carb alternative to traditional English muffins. Packed with protein and fiber from quinoa and almond flour, they make a satisfying breakfast or snack option for those following a ketogenic diet.

Ingredients:

• 1 cup cooked quinoa
• 2 tbsp almond flour
• 1 tbsp coconut flour
• 2 eggs
• 2 tbsp unsweetened almond milk
• 1/2 tsp baking powder
• Salt to taste

Instructions:

Put cooked quinoa, almond flour, coconut flour, eggs, almond milk, baking powder, and salt in a bowl

Mix the ingredients together well until a thick batter forms

Cut the batter into four equal pieces, and then use your hands to shape them into muffins

Set a skillet that doesnt stick on medium heat

Put the muffins on the pan and cook them for three to four minutes on each side, until they are golden brown and done all the way through

Enjoy while still warm

Sheet Pan Cashew Shrimp

A delicious and nutritious Paleo recipe that roasts a variety of colorful veggies, crispy cashews, and succulent shrimp to perfection on a sheet pan. This dish is a great option for a weeknight supper because its flavorful and simple to make.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup raw cashews
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, sliced into rounds
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 2 tablespoons olive oil
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

Set the oven temperature to 425F 220C

Shrimp, cashews, sliced bell peppers, sliced zucchini, and minced garlic should all be combined in a big mixing bowl

Mix the ground ginger, olive oil, coconut aminos, salt, and pepper in a different small bowl

Cover the shrimp and vegetables with the coconut aminos mixture

Mix everything until thoroughly coated

Evenly spread the mixture of shrimp and vegetables onto a parchment paper-lined sheet pan

Bake for 15 to 18 minutes in a preheated oven, or until the vegetables are soft and the shrimp are pink and opaque

Take out of the oven and sprinkle some fresh cilantro on top

Enjoy your Paleo Sheet Pan Cashew Shrimp while its still hot