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Whole30, Paleo & Good REAL Food

Fall Salad with Clementine Ginger Dressing

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Peach Salad Squash salad

This Fall Salad Recipe features all the perfect fall harvest fruits and vegetables with an over the top Clemantine Zest and Ginger Salad Dressing. This Salad dressing is SO SO good and one of my new favorites. I love being able to fit these great vegetables into a whole30 and paleo salad.

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Fall Salad with Clemantine Ginger Dressing
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Spinach
  • 1 peach
  • 1 yellow squash
  • ½ avocado
  • 1 cup cherry tomatoes
  • ¼ slivered or chopped almonds
  • 1 clementine (cutie)
  • 1 tsp fresh grated ginger
  • 3 oz avocado oil
  • 1 oz apple cider vinegar
  • 1 pitted date
Instructions
  1. Put salad ingredients in a bowl. For the dressing, zest an entire clementine and put in blender with date, ginger, avocado oil, apple cider vinegar, and juice from 1 clementine. Blend.

 

 

6 Paleo Fall Recipes

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whole30 sweet potato recipes

Fall is in the air and that makes me want to eat fall food as soon as I can possibly get it in my mouth. Anything with sweet potato, pumpkin, sweet potato oh did I already say that?? I’ve collected some of my Whole30 fall recipes that are full of ahem, sweet potato.

  1. First on the list is my paleo SWEET POTATO BROWNIES I promise they are so good!
  2. Next up is this bounteous FALL SALAD full of harvest produce
  3. Don’t forget about these Grain free PUMPKIN MUFFINS
  4. This STUFFED ACORN SQUASH drizzled with maple syrup and bacon. Just yes.
  5. BREAKFAST HASH is good year round but especially in fall.
  6. Lastly this easy crockpot MEXICAN CURRY SOUP is so good I think l’ll go make some know.

Whole 30 Mexican Curry Soup

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mexican curry soup

This soup is so so GOOD. I love nothing more than fall and soup and the comforting tastes of sweet potato. The broth is bursting with flavor and will quickly become a family favorite. This recipe has been adapted and made whole30, the original recipe is by glutenfreegoddess.com and I’ve been making it for years! 




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Mexican Curry Whole30 Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 sweet potato cubed
  • 3 large carrots chopped
  • 1 red bell pepper chopped
  • 2 tbsp ghee
  • 2 cups organic chicken broth
  • ½ can coconut milk
  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp cumin
  • ¾ tsp yellow curry
  • 4 cloves of garlic
  • 1½ c chopped tomatoes
  • ¼ tsp pepper
  • ¼ tsp salt
  • 2 green onions
  • avocado
  • lime
Instructions
  1. First put ghee on the bottom of crockpot and place frozen chicken breasts on top. In a skillet heat oil and curry and cumin for a minute at med high heat. Throw in tomatoes, peppers, garlic, and cook for a couple more minutes. Pour entire pan into crockpot and add chicken broth. Let cool on high for an hour than add sweet potatoes and carrots and let cook for another 2-3 hours till chicken shreds easily. Add half a can of coconut milk. Garnish with avocado, lime and green onions.

Whole30 Breakfast Hash

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Paleo Breakfast, whole30 breakfast

I could eat this stuff for every meal. Okay….I actually do..it works as breakfast, lunch, snacks or even a side dish at diner! It is definitely a whole30 and paleo breakfast staple and is a great recipe for meal prepping or cooking in bulk and than eating it throughout the week. (If it lasts that long). 

I used my favorite CAST IRON SKILLET in the oven to give it that deep rich flavor. You can find it HERE.

4.4 from 5 reviews
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Whole30 Breakfast Hash
Serves: 4 Servings
 
Ingredients
  • 1 sweet potato
  • 1 sweet potato
  • 1 white potato
  • 1 white potato
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 yellow onion
  • 1 yellow onion
  • 2-3 aidells chicken and apple sausages
  • 2-3 aidells chicken and apple sausages
  • Olive oil
  • Olive oil
  • Salt and Pepper
Instructions
  1. Cut up 1 sweet potato, 1 white potato, 1 red bell pepper, 1 yellow onion, 2-3 aidells chicken and apple sausages. Drizzle some olive oil enough to coat, salt and pepper and seasonings like adobo or oregano. Cook at 420 * for 30-45 minutes until done!

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