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[ryandunlavey]

This yogurt-marinated chicken only needs three ingredients and is very simple to make. Lemon juice gives the chicken a refreshing zing, and the yogurt makes the chicken tender while giving it a tangy taste.

Ingredients: 4 chicken thighs. 1 cup plain yogurt. 2 tablespoons lemon juice.

Instructions: Put yogurt and lemon juice in a bowl and mix them together. Make sure the chicken thighs are well covered when you add them to the marinade. For the best results, marinate the chicken in the fridge for at least an hour or overnight. Warm up the oven or grill to 400F 200C. Either grill or bake the chicken for 25 to 30 minutes, or until it's fully cooked and the juices run clear. Flip the chicken over halfway through cooking. Enjoy while hot!

Zoe

[ryandunlavey]

These AIP/Paleo-friendly pumpkin spice gummies are a delightful treat, bursting with fall flavors and wholesome ingredients. Perfect for satisfying your sweet tooth without compromising your dietary preferences.

Ingredients: 1 cup pumpkin puree. 1/4 cup maple syrup. 1/2 cup coconut milk. 2 tablespoons gelatin powder. 1 teaspoon pumpkin pie spice.

Instructions: Over medium heat, thoroughly combine pumpkin puree, maple syrup, and coconut milk in a saucepan. Once the gelatin powder has dissolved and the mixture is smooth, sprinkle it on top and whisk constantly. Add the pumpkin pie spice and stir until well combined. Take the mixture off of the heat and transfer it into silicone gummy molds. Chill for a minimum of two hours or until solidified. When the gummies are set, carefully take them out of the molds and serve. Any leftovers should be refrigerated in an airtight container.

Trent

[ryandunlavey]

This hearty and healthy turkey chili in the crock pot tastes great and is great for busy weeknights. It's easy to make in the slow cooker and is made with lean ground turkey, beans, vegetables, and spices. It's satisfying and healthy. For a tasty and filling dinner, top it with your favorite things, like sour cream, avocado, and shredded cheese.

Ingredients: 1 lb ground turkey. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, chopped. 1 can 14 oz diced tomatoes. 1 can 14 oz tomato sauce. 1 can 4 oz diced green chilies. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 2 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. 1/2 tsp dried oregano. Salt and pepper to taste. Optional toppings: shredded cheese, sliced green onions, avocado, sour cream.

Instructions: In a skillet, cook the ground turkey over medium heat until browned, breaking it up with a spoon as it cooks. Add the chopped onion, minced garlic, and bell pepper to the skillet and cook for an additional 3-4 minutes, until the vegetables are softened. Transfer the cooked turkey and vegetables to a slow cooker. Add the diced tomatoes, tomato sauce, diced green chilies, kidney beans, black beans, chili powder, cumin, paprika, dried oregano, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded together and the chili is heated through. Serve the turkey chili hot, topped with shredded cheese, sliced green onions, avocado, and sour cream if desired. Enjoy this hearty and healthy crock pot turkey chili as a comforting and satisfying meal!

Esther H

[ryandunlavey]

These Almond Butter Zucchini Bars are a healthy and tasty Paleo snack or dessert option. Packed with almond butter and grated zucchini, they are moist, flavorful, and perfect for those following a Paleo diet.

Ingredients: 1 cup almond butter. 1/4 cup honey. 1 large egg. 1 tsp vanilla extract. 1 cup grated zucchini, excess moisture squeezed out. 1/2 tsp baking soda. 1/2 tsp cinnamon. Pinch of salt. 1/2 cup chopped nuts e.g., almonds, walnuts. 1/4 cup unsweetened shredded coconut.

Instructions: Preheat your oven to 350F 175C and grease an 8x8-inch 20x20 cm baking dish. In a mixing bowl, combine almond butter, honey, egg, and vanilla extract. Mix until well combined. Stir in the grated zucchini, baking soda, cinnamon, and a pinch of salt into the almond butter mixture. Fold in the chopped nuts and unsweetened shredded coconut. Pour the batter into the greased baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes or until the edges turn golden and a toothpick inserted in the center comes out clean. Remove from the oven and let it cool in the pan for about 10 minutes. Once cooled, cut into bars or squares. Enjoy your delicious Paleo Almond Butter Zucchini Bars!

Cooking Katie

[ryandunlavey]

Enjoy the delicious flavors of s'mores in pancake form! These fluffy pancakes are loaded with mini marshmallows, chocolate chips, and graham crackers, then topped with a drizzle of chocolate syrup.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1/2 cup mini marshmallows. 1/4 cup chocolate chips. 1/4 cup crushed graham crackers. 1/4 cup chocolate syrup.

Instructions: In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in mini marshmallows, chocolate chips, and crushed graham crackers. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Drizzle with chocolate syrup and serve hot.

Caroline

[ryandunlavey]

A refreshing and flavorful sandwich perfect for holiday gatherings or casual entertaining. The combination of creamy avocado, juicy tomatoes, savory prosciutto, and fresh mozzarella creates a delightful burst of flavors with every bite.

Ingredients: 4 slices of crusty bread. 1 ripe avocado. 1 lemon, juiced. Salt and black pepper to taste. 4 cherry tomatoes, sliced. 4 slices of prosciutto. 4 slices of fresh mozzarella. Fresh basil leaves for garnish.

Instructions: Toast the slices of bread until golden brown. In a bowl, mash the ripe avocado with lemon juice, salt, and black pepper to taste. Spread the mashed avocado evenly on each toasted bread slice. Top each tartine with sliced cherry tomatoes, prosciutto, and fresh mozzarella. Garnish with fresh basil leaves. Serve immediately and enjoy!

Angelina Clark

[ryandunlavey]

A comforting and flavorful soup made with potatoes, vegetables, and pesto sauce, cooked to perfection in a slow cooker.

Ingredients: 6 cups diced potatoes. 4 cups chicken broth. 1 cup diced onion. 1 cup diced celery. 1 cup diced carrots. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup pesto sauce. 1 cup heavy cream. 1/2 cup grated Parmesan cheese.

Instructions: In a slow cooker, add diced potatoes, chicken broth, onion, celery, carrots, garlic, salt, and black pepper. If you set the setting to high, it will take 34 hours, but on low, it will take 68 hours. Add the heavy cream and pesto sauce and mix well. With an immersion blender, blend some of the soup, but leave some potato chunks for texture. Add grated Parmesan cheese and mix it in until it melts and is well mixed in. If you want, you can serve it hot with extra Parmesan cheese and a drizzle of pesto on top.

Brittany Day

[ryandunlavey]

This Paleo-friendly Instant Pot Balsamic Pepperoncini Pot Roast is a savory and flavorful dish that's perfect for a hearty and comforting meal. The balsamic vinegar and pepperoncini peppers add a tangy kick to the tender beef roast, creating a delicious combination of flavors.

Ingredients: 3-4 pounds beef chuck roast. 1 cup beef broth. 1/2 cup balsamic vinegar. 1/4 cup pepperoncini peppers, sliced. 1 onion, thinly sliced. 4 cloves garlic, minced. 2 teaspoons dried oregano. 1 teaspoon dried thyme. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Use black pepper and sea salt to season the beef roast. Turn on the "Saut" setting on your Instant Pot and preheat the olive oil. Once the beef roast is browned from all sides, take it out of the Instant Pot and place it aside. Add the garlic and onion slices to the same pot. Cook for two to three minutes, or until they start to get tender. To deglaze the pot, add the beef broth and balsamic vinegar, scraping down the sides. Add the sliced pepperoncini peppers, dried oregano, and dried thyme. Mix thoroughly. Place the seared beef roast back into the Instant Pot on top of the mixture of pepperoncini and onions. Shut the Instant Pot lid, choose "Manual" or "Pressure Cook" mode, and turn the valve to "Sealing." Simmer for sixty minutes under high pressure. After letting the pressure naturally drop for ten to fifteen minutes, manually release any residual pressure. Lift the lid carefully, then turn the pot roast out onto a platter. As desired, cut or shred the meat. Top the pot roast with the Instant Pot's balsamic pepperoncini sauce and serve. Savor your Instant Pot Balsamic Pepperoncini Pot Roastit's Paleo friendly!

Adrian L

[ryandunlavey]

This One Pot Cheesy Turkey Taco Chili Mac is a hearty and flavorful dish that combines the best of chili, tacos, and macaroni and cheese into one delicious meal. It's quick and easy to make, perfect for busy weeknights when you need a satisfying dinner on the table fast.

Ingredients: 1 lb ground turkey. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup corn kernels. 1 packet taco seasoning. 2 cups chicken broth. 2 cups uncooked elbow macaroni. 2 cups shredded cheddar cheese. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large pot or skillet, cook ground turkey over medium heat until browned and cooked through. Add diced onion, minced garlic, and diced bell pepper to the pot. Cook until vegetables are softened. Stir in black beans, diced tomatoes, corn kernels, taco seasoning, chicken broth, and uncooked elbow macaroni. Bring mixture to a boil, then reduce heat to low and simmer for about 12-15 minutes, or until pasta is cooked and liquid is absorbed, stirring occasionally. Once pasta is cooked, stir in shredded cheddar cheese until melted and fully combined. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Elena