Sheet Pan Honey Balsamic Chicken & Veggies

Sheet Pan Honey Balsamic Chicken & Veggies

Sheet pan meals are a quick and easy way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.

It’s the perfect way to feed your whole family!

Looking for more sheet pan meals? Check out my Sheet Pan Lemon Butter Chicken & Veggies!

Sheet Pan Honey Balsamic Chicken & Veggies

INGREDIENTS: (serves 4)
6 whole chicken legs (bone-in, skin-on)
2 sweet potatoes (cubed)
2 zucchini (cubed)
1 eggplant (cubed)
1 pack whole mushrooms (halved)
2 garlic cloves (crushed)
3 tbsp avocado oil
Sea salt and pepper

Honey Balsamic Marinade
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup avocado oil
2 tbsp whole grain mustard
2 garlic cloves (crushed)
1 tbsp dried oregano
Sea salt and black pepper


1. Preheat oven to 425.

2. Mix honey balsamic marinade together in a small bowl.

3. Coat thighs with the marinade in a large bowl.

4. While the chicken is marinating, prepare veggies and place in a bowl or on your sheet pan and coat with oil, garlic, salt and pepper.

5. After chicken has marinaded for 15-minutes, place chicken thighs on top of veggies on the sheet pan.

6. Bake at 425 for 35-minutes.

7. Remove chicken from pan (cover to keep warm) and then place pan with veggies on top rack and broil for up to 5 minutes to cook off some juices from the pan (optional).


Thanksgiving Stuffing Paleo Style

Thanksgiving Stuffing Paleo Style

I don’t know about you, but stuffing is by far my favourite Thanksgiving dish – it even tops turkey!

Traditionally, my family prepares stuffing with some gluten containing ingredients that I can’t eat because of my IBS. So, since depriving myself on Thanksgiving is NOT an option, I created a stuffing recipe that not only tastes delicious, but that my whole family enjoys.

Give my paleo & gut-friendly stuffing a try this Thanksgiving.

Thanksgiving Stuffing Paleo Style

1 lb sausage stuffing
6 strips bacon, sliced
2 eggs, beaten
2 sweet potatoes, diced
5 stalks celery, chopped
1 onion, chopped
1 pack mushrooms, sliced
1 cup pecans, chopped
1/2 cup dates, sliced
1/2 cup vegetable broth
2 tbsp white wine
2 tbsp. avocado oil
Sea salt and pepper to taste


1. Preheat oven to 375.

2. Bake sweet potatoes in avocado oil, sea salt and black pepper for 30 min. Set aside in a large bowl.

3. Over medium heat, cook bacon in a large frying pan until fat starts to render.

4. Add onions and cook until soft then add celery and cook for a few minutes.

5. Add sausage stuffing, mushrooms and white wine. Break meat apart and mix well. Cook until sausage is no longer pink.

6. Add meat mixture into bowl with sweet potatoes.

7. Add pecans, dates, broth, eggs, sea salt and black pepper into bowl and mix well.

8. Place mixture into a 9×13 baking dish and bake at 375 for 20-25 minutes.


Creamy Cilantro & Lime Salmon

Creamy Cilantro & Lime Salmon

Did you know? Farmed fish contain excess omega-6 compared to wild-caught fish. Eat wild-caught salmon to help boost your omega-3 levels, which helps to fight inflammation.

Enjoy this healthy recipe on its own, on top of a salad or in a healthy wrap.

Creamy Cilantro & Lime Salmon

INGREDIENTS: (serves 1)

1 can wild sockeye salmon

1/4 cup broccoli sprouts

1/4 cup fresh cilantro (chopped)

1 tbsp avocado oil mayo

1/2 lime (juice only)

Sea salt & pepper to taste


Mix all ingredients in a bowl & enjoy!



Sardines with Cilantro & Dill Chimichurri (Keto, AIP, Paleo)

Sardines with Cilantro & Dill Chimichurri (Keto, AIP, Paleo)

DID YOU KNOW? Supplemental calcium is not only ineffective for bone health, but is associated with some pretty serious health risks – including heart disease.

Consider getting your calcium from food sources like:

?High-quality dairy products
?Canned, bone-in fish (e.g., sardines, salmon, etc.) – try my recipe below
?Dark, leafy greens
?Almonds and seeds (especially poppy and sesame)

Learn more about Why You Should Think Twice about Taking Calcium Supplements.

Sardines with Cilantro & Dill Chimichurri

INGREDIENTS: (serves 1)
1 can wild sardines
1/2 avocado, chopped
1-2 tbsp Cilantro & Dill Chimichurri
1/4 cup broccoli sprouts


Combine all ingredients and enjoy on its own, in a healthy wrap or on top of a salad.

Breakfast Salad

Breakfast Salad

Breakfast Salad

INGREDIENTS: (serves 1)

3 cups salad greens
1 tomato (chopped)
1/4 cup pickled beets (sliced)
1/2 avocado (chopped)
1 small shallot (chopped)
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tsp. apple cider vinegar
1 tsp. oregano flakes
Sea salt & black pepper
2 pastured eggs
Handful blueberries
1 pickle


1. Fry two eggs in avocado oil and season with salt and pepper.

2. Toss all salad ingredients together in a large bowl and place on plate.

3. Top salad with fried eggs. Add blueberries and pickle on the side.

Beef & Black Bean Chili

Beef & Black Bean Chili

Does the cold weather have you searching for recipes that you and your family can warm up to in the comfort of your home?

Give this easy and delicious chili a try! It’s the perfect dish for a cold fall or winter day.

Make this recipe paleo by replacing black beans with more beef (see my suggestion in the ingredients below).

Serve this dish on its own or on top of cauliflower “rice” for a low-carb, grain-free meal.

Looking for more chili recipes? Try my Pumpkin Chili! It’s a hearty paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cacao.

Beef & Black Bean Chili 

INGREDIENTS: (serves 4)
1.5 lbs grass-fed ground beef
400 ml can black beans (drained and rinsed) OR 1/2 lb extra beef (paleo version)
1 large onion (chopped)
1 red peppers (deseeded and chopped)
1 jalapeño pepper (deseeded and chopped)
796 ml can fire roasted tomatoes (diced)
2 garlic cloves (finely chopped)
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp sea salt
Fresh ground pepper
2 tbsp ghee or avocado oil
1 cup filtered water

Toppings: (optional)
4 lime wedges
4 tbsp. goat sour cream (or coconut kefir for dairy free version)
1 handful cilantro (finely chopped)


1. Over medium heat, sauté onion and garlic in ghee or avocado oil (2 min).

2. Add red peppers and jalapeño (2 minutes).

3. Add all spices and sauté until aromas begin to surface.

4. Add ground beef and allow meat to brown (2-4 minutes).

5. Add tomatoes, black beans and water then bring to a boil for 5 minutes.

6. Lower heat, cover and let simmer for up to 2 hours OR throw everything into a slow-cooker and set at low for 6-8 hours or set at high for 4 hours.

7. Top each chili plate with a lime wedge, 1 tbsp. sour cream/coconut kefir and a sprinkle of cilantro.