Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce
by Bethany 27 Comments
Need a little spice in your life? Make these healthy Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce! Baked instead of fried and paleo-friendly!
“This post is sponsored by Chosen Foods on behalf of Mambo Sprouts. As always, all opinions are my own. #ChosenFoods #SayHellotoHealth”
You know what gets me all giddy and happy? Knowing that the foods I’m eating are made by companieswho care about the health of their consumers. High quality products that are made by real people for real people is my jam.
That’s why I’m really exciting to be partnering with Chosen Foods, a San Diego Based company taking a clean and simple approach to real food.
Chosen Foods aims to promote optimal health by making wholesome and healthy ingredients available to everyone. If you are a lover of clean-eating and cooking healthy, check out all their amazing products!
- Avocado oil mayo
- Avocado oil spray
- Coconut oil spray
- Chosen blend spray
- Olive oil spray
- Avocado oil
- Chia seeds
I’ve been wanting to make a healthier version of fried pickles for a while now, but I knew I also needed to make a sauce to dip them in. Right when I received the avocado oil mayo, I knew it would be a perfect ingredient for the spicy sauce sauce.
I have been thinking about ways to make a creamy sauce without the use of regular mayo, but I became dumb-founded because there were no high-qulaity products that I could find.
Thankfully Chosen Foodsavocado oil mayo is made with clean ingredients that nourish your body, unlike regular mayo. This avocado oil mayo tastes exactly like regular mayo, but heart healthy fats replace the saturated fat.
When you mix Chosen Foods mayo with a little bit of spice and everything nice, you got yourself the most perfect dip for these spicy fried pickles! No need to break out your fryer, these pickles are baked in the oven but are still crispy! #winning
Spicy Fried Pickles with Sriracha Mayo Dipping Sauce
These “fried” pickles are crispy without the grease, and flavorful without all the added fat! Baked instead of fried and dipped in a spicy sauce made with sriracha and avocado oil mayo, these pickles will become your new favorite appetizer! Also paleo, grain-free, gluten-free and dairy-free!
Spicy Oven-Fried Pickles with Sriracha Mayo Dipping Sauce
Print Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 16 pickles
Ingredients
- 16 pickle slices
- 1 cup almond flour
- 1/2 tsp. cumin
- 1/4 tsp. chili powder
- 1/4 tsp. red pepper flakes
- 2 egg whites beaten
- 1 Tbsp. sriracha
- Spicy Mayo:
- 1/2 cup Choosen Foods Avocado Oil Mayo
- 1 Tbsp. sriracha
- 1 Tbsp. coconut aminos
- 1 Tbsp. lemon juice
Instructions
Preheat oven to 450 degrees.
Place almond flour and all spices in a shallow bowl. Mix well.
Place egg whites in a separate shallow bowl and mix with sriracha.
Dip pickle slices in egg whites, then coat in almond flour mixture on both sides. Place on a cooking sheet lined with parchment paper.
Bake for 20 minutes. Turn heat onto broil and place pickles back in the oven for 5 minutes. Flip to other side and place in oven for another 3 minutes, or until outsides are crispy.
To make sauce, combine all ingredients in a bowl.
Serve pickles with dipping sauce.
Enjoy!
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You May Also Like:
Honey Mustard Pretzel Crusted Brussels Sprouts {Vegan + GF}
Pineapple Teriyaki Cauliflower Poppers {Vegan, Paleo. Whole 30, GF}
Questions of the Day!
Have you ever used avocado oil or mayo?
What’s your favorite appetizer?
EASY Burrito bowl Stuffed Peppers {Paleo, Vegan + Whole 30 Options!}
by Bethany And Rachel 39 Comments
Healthy Burrito Bowl Stuffed Peppers are a delicious dinner that tastes exactly like a chipotle burrito bowl in pepper form! Also paleo, vegan and whole 30!
*Pictures and recipe updated 6/28/2016*
Today we are re-sharing one of our favorite and most-recipes of all-time: Burrito Bowl Stuffed Peppers!
We love (and many of you do too!) this recipe so much, so we knew it was time for an updated recipe and pictures for this easy dinner recipe.
I’m pretty sure we have made these stuffed peppers over 10 times since we first posted the recipe back in June of 2014 and for a good reason. These peppers are not only delicious, but they are extremely easy and simple to make.
The inspiration for these stuffed peppers came from our favorite chain restaurant, chipotle. Who doesn’t love a good burrito bowl? #amirightoramiright.
So it’s basically like a burrito bowl stuffed into a pepper instead of tortilla which saves carbs but who’s complaining? It’s got all the goods of a burrito bowl.
One of the biggest reasons, besides taste, of why this burrito bowl is so popular is that it can be adapted to meet any diet. Wanna make it paleo/whole 30? Just leave out black beans and corn.
Wanna make it vegan? Just use a meat replacement such as tempeh or tofu! Don’t have any dietary restrictions? Than make the original recipe. No matter what your diet is, you can enjoy a healthy and delicious meal!
Burrito Bowl Stuffed Peppers
These burrito bowl stuffed peppers are so easy to make and are made with real and healthy ingredients. They are a complete meal filled with nutritious veggies, healthy fats and lean protein.
Anyone who loves chipotle’s burrito bowls and Mexican food will absolutely love this hearty lower carb dinner that can also be paleo, vegan and whole 30 friendly!
EASY Burrito Bowl Stuffed Peppers
1 from 1 vote
Print Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Ingredients
- 1 small onion finely chopped
- 1 garlic clove finely chopped
- 1/2 tsp ground cumin
- 1 pound ground meat use tempeh/tofu/meatless alternative for vegan option
- 4-6 bell peppers depending on how big they are
- 1/2 cup cooked corn leave out for paleo/whole30
- 1/2 cup black beans leave out for paleo/whole30
- 1/2 ripe avocado finely chopped
- 1/4 cup salsa
- 2 tbsp fresh cilantro chopped
- juice of 1/2 lime
- salt and pepper
Instructions
Preheat oven to 400. Place onion and garlic in a frying pan coated with cooking spray over medium heat for about 3 minutes, add ground meat/vegan option and cumin and cook until browned, about 10 minutes. While meat is cooking, slice off tops of peppers and scoop out seeds, place on a baking sheet and spray with cooking spray, bake for about 15 minutes, or until tender. Once meat is cooled, add to a large bowl and mix with remaining ingredients (except peppers). Fill peppers with meat mixture and bake for 15 minutes.
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You May Also Like These Recipes!
Spicy Bruschetta Stuffed Zucchini Boats
Mango Lime Vegan Meatballs
by Bethany 26 Comments
Looking for an easy grilling recipe that uses refreshing summer produce? Check out these Lemony Cucumber Mint Pesto Chicken Kebabs! Also paleo and whole-30 approved!
To be quite honest with you, this recipe was almost a disaster. Actually, not even the recipe part, that was a piece of cake. It was everything else that went wrong. At first, everything was going well.
I put the kebabs on the grill and set up an area on my picnic table out to take the pics because the lighting was perf👌.
But thennnnnnn, a huge gusp of wind and a dark cloud appeared just as I was about to take pictures and blew away most of my picture props. As I was trying to put them all back on the table, I realized that the grill was up way too high, so I went to lower it.
Then my shirt almost caught on fire and I burnt my finger, then the props blew away again. I had a little two year old temper tantrum and didn’t think these picture would happen. But then by the grace of God, the wind stopped for a few minutes and my props stayed on the table and it became sunny again. Hallelujah!🙌
Besides that horror story, I also feel the need to mention that this is my second time ever grilling, and now I feel like a pro💁(first was this pineapple chicken buddha bowl).
Eating grilled food makes me happy. Maybe because it tastes better than baked food, or maybe because it reminds me of summer. No matter the reason, grilling creates a fresh flavor that no other cooking technique can mimic. Just don’t burn your food🙅
Since summer brings the abundance of fresh produce, there is all the more reason for me to make recipes that highlight this freshness. So what exactly did I experiment with in this recipe?
All the most refreshing produce that you can find right now (besides watermelon): Cucumbers, lemon and mint. There is nothing more refreshing that that trio of flavors, am I right?
Lemon Cucumber Mint Pesto Chicken Kebabs
Just imagine chicken marinated in a refreshing lemony cucumber mint pesto and then perfectly cooked on the grill with fresh summer veggies. It’s pretty much summer’s perfect meal. If I, the grill amateur can make it with ease, you’ll have no problem!
Lemon Cucumber Mint Pesto Chicken Kebabs
Print Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Marinate 1 hour hr
Total Time 1 hour hr 35 minutes mins
Servings 10 skewers
Equipment
10 metal skewers
Ingredients
- 4 large chicken breasts about 6 oz. each, cut into 1 in cubes
- 2 large zucchini cut into thick slices
- 1 large onion cut into large slices
- Lemon Cucumber Mint Pesto
- 1 large cucumber grated
- 1/2 cup fresh mint leaves
- 2 Tbsp. walnuts or pine nuts
- 2 Tbsp. olive oil
- 1 clove garlic chopped
- 1 Tbsp. lemon zest
- juice of 1/2 lemon
- salt and pepper
Instructions
Place grated cucumber in a dish towel or paper towel and drain excess water.
To make pesto, add grated cucumber and mint. Blend until combined. Add remaining ingredients for pesto and blend until a smooth sauce forms.
Place cubed chicken in a large ziploc bag or a large bowl and add pesto to marinate.
Let chicken marinate in pesto for at least one hour (I let it marinate for 2 hours).
Once ready to cook,heat your grill to medium-high. Thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables (makes about 10 skewers).
Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
Enjoy!
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You May Also Like These Recipes!
Lemon Rosemary Greek Yogurt Chicken
Questions of the day!
Are you a grilling master?
What is your favorite summer produce?
Linking up for Foodie Fridays!
EASY Mint Strawberry Avocado Salad With Citrus {6 Ingredients!}
by Rachel 41 Comments
This healthy Mint Strawberry Avocado Salad with Citrus is a delicious side to lunch or dinner filled with fresh summer produce! It’s so easy-to-make and only takes 5 minutes to put together. Also paleo, vegan and whole 30-friendly!
I swear I eat about 100000x more veggies and fruits in the summer….
Maybe that’s because our nearby fruit market (which I’ve said about before) is literally THE BEST ever! I’m talking $2.50 for 2 pints of fresh strawberries, $1 for 4 large cukes, and $1 for 2 avocados.
It’s one of those local places where the owners know you by name and give you the “valued customer” treatment. By that I mean, when you ask for 5 lbs of bananas, they give you 7 lbs for the same price.
You must understand why I get so sad when I go back to school because that means no more farmer’s market and no more cheap fresh produce 😔. But that’s why I go hard during summertime, to make up for all that loss during the school months which brings us here to this flavorful and fresh salad.
I love baking with produce and all, but my favorite way to enjoy the fresh and delicious flavors of summer produce is in raw, uncooked form like this Minty Strawberry Avocado Salad with Citrus. It’s literally the easiest thing you can possibly make and was inspired by this Grapefruit Corn and Mint Salad.
Minty Strawberry Avocado Salad With Citrus
This Salad is made up entirely of fresh produce such as:
Strawberries
Avocado
Cucumber
Grapefruit
Mint
Fresh lime juice
Making this salad the perfect burst of summer-in-your-mouth.
Make this healthy Minty Strawberry Avocado Salad as a flavorful side dish to your dinner or add some of your favorite protein for a filling lunch. You can even sub in oranges for grapefruit or zucchini for cucumber. This salad is paleo, vegan and whole-30 friendly making it suitable for everyone!
EASY Mint Strawberry Avocado Salad With Citrus {6 Ingredients!}
Print Recipe
Prep Time 5 minutes mins
Sitting time 15 minutes mins
Total Time 20 minutes mins
Servings 4 people
Ingredients
- 2 cucumbers finely diced
- 2 cups fresh strawberries quartered
- 1 avocado cubed
- 1 grapefruit chopped
- juice of one lime
- handful of fresh mint leaves chopped
Instructions
Mix all ingredients in a bowl and let sit for 15 minutes and serve!
You May Also Like These Recipes!
Grapefruit Corn and Mint Salad
Tropical Sweet Potato Salad
Questions of the day!
What are some of your favorite summer veggies and fruits?
What’s your favorite way to eat summer produce?
7 Ingredient Spicy Mango Avocado Paleo Crab Cakes { Whole 30 Friendly}
by Bethany 26 Comments
These Spicy Mango Avocado Paleo Crab Cakes are a unique take on the Maryland classic. They are a delicious, healthy and easy-to-make meal bursting with flavor.
Oh heyyyyyy sriracha, mango and avocado. If you saw our last recipe, you would probably be able to tell that we are pretty obsessed with that combo right now. Except this time it’s crab cakes!
Summer is my favorite season for numerous reasons. The weather is great, I can go to the beach, workout outside without freezing to death, watermelon season (DUH), grilling season, and most importantly, fresh seafood.
I’m super blessed to be able to go to the beach every weekend, so fresh seafood is always in my reach. From scallops to salmon to crab, I can get it all. But being in Maryland, crab is usually my top choice at every restaurant I go to.
If you don’t know anything about the state of Maryland, just know that their crab cakes are ridiculously amazing. I mean, full of huge meaty lumps and almost no fillers, just the way I like ’em.
I made the mistake once of getting a crab cake from a restaurant in a different state, and I was scarred for life. Once you get a Maryland carb cake, you can’t get a non-Maryland crab cake, TRUST ME.
But sometimes, I can’t wait until the weekend to eat a crab cake. So what do I do? Go to the closest restaurant in PA and get one? Nope. I gotta make my own.
All the recipes I found online include tons of mayo, butter and stuff that I don’t like to use. Thankfully, GoAvo came to the rescue! GoAvo sent samples of their avocado spread that mimics mayo but without all the preservatives and only 25 calories per serving, and I’m hooked!
Each flavor is made of 85% avocado (combined with the grapeseed oil, white wine vinegar and lemon juice)and has a perfect creamy texture that goes well in any dish that calls for mayo. You can check out my Salmon recipe I made here.
For these crab cakes I used the Spicy Chipotle flavor because I was craving a spicy combo to go with the mango.
This combo of flavors creates a sweet and spicy taste that tickles my tongue and leaves me wanting more than one crab cake (more like three) at a time.
Spicy Mango Avocado Paleo Crab Cakes
Top with sliced avocado and drizzle some sriracha and you got yourself a delicious crab cake thats almost as good as a Maryland crab cake, almost. But no Maryland crab cake can say that it’s gluten-free, grain-free, paleo and whole-30 friendly!
7 Ingredient Spicy Mango Avocado Crab Cakes {Paleo + Whole 30 Friendly}
Print Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Ingredients
- 1 lb jumbo lump crabmeat
- 1/2 cup finely chopped mango
- 1/2 small red onion finely chopped
- 1.4 cup almond flour
- 1/4 cup Spicy Chiptole Go Avo Spread (you can sub 1/4 of a mashed avocado)
- juice of 1/2 a lemon
- 1 Tbsp. sriracha optional, for add spiciness or Whole 30 Option here
Instructions
Preheat oven to 350 degrees.
Combine crabmeat, mango, onion and almond flour in a bowl. Mix well.
Add in remaining ingredients and mix well using your hands.
Shape into 5-8 cakes (depending what size you want them) and lightly press down the tops of each to flatten.
Bake for 25 minutes, or until golden.
You May Also Like These Recipes!
Simple Cilantro Avocado Crusted Salmon
Coconut Lime Crusted Mahi Mahi
“Thank you to GoAvo for kindly sponsoring this post. All opinions are 100% honest & completely my own.”
Honey Mustard Pretzel Crusted Roasted Brussels Sprouts
by Bethany 29 Comments
These Honey Mustard Pretzel Crusted Roasted Brussels Sprouts are a healthy, crispy and delicious side dish or appetizer! They are so easy-to-make and will please the pickiest of eaters! Also can be gluten-free and vegan!
You guys are going to think we’re insane with what I’m about to tell you. For our birthday, we told our Mom that we’d rather have a nice serving of crispy brussel sprouts than have a birthday cake. Yes, we like brussel sprouts more than cake, DEAL.
we did get my crispy brussel sprouts from an awesome restaurant and they were everything we could ever want. I didn’t even let my brother share because that meant less for Rachel and I, selfish I know, but it was our birfday😉
If you are reading this post right now and don’t like brussels sprouts,don’t stop reading it. I promise you’ll DIE for these crispy, crunchy brussels. They’re bathed in honey mustard, coated in gluten-free pretzel crumbs and roasted untilcrispy perfection.
If you are already one of those people who are obsessed with roasted brussel sprouts, be prepared to become even more obsessed. I’m talking about a “can’t stop won’t stop” Miley Cyrus obsession.
These Honey Mustard Pretzel Crusted Roasted Brussels Sprouts are the perfect appetizer or side dish for a family dinner or get-together. They will even please those who swear that they “hate” brussels sprouts!
Pretzel Crusted Honey Mustard Roasted Brussel Sprouts
5 from 1 vote
Print Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Servings 4 people
Ingredients
- 1 lb fresh brussel sprouts halved
- 1 1/2 cups gluten-free pretzels
- 1/4 cup dijon mustard
- 2 Tbsp. honey sub maple syrup for vegan option
- 1 egg white beaten (sub flax egg for vegan option)
- salt and pepper to taste
Instructions
Preheat oven to 350 degrees.
Place brussel sprout halves in a large bowl.
Place pretzels in a food processor and blend until pretzels resemble breadcrumbs.
In a small bowl, combine mustard, honey and egg white. Mix well.
Pour mustard mixture on brussel sprouts, stirring until all halves are coated. Add in pretzel crumbs and mix until all halves are coated in crumbs.
Place brussel sprouts onto a large cooking sheet lined with parchment paper. Drizzle olive oil on top.
Bake for 40 minutes (flipping at 20 minutes), or until brussel sprouts are roasted. It make take less time depending on your oven so watch them carefully!
Enjoy!
Like This Recipe? Pin For Later!!!
You May Also Like These Recipes!
Pineapple Teriyaki Cauliflower Poppers
BBQ Spiced Sweet Potato Fries
Pineapple Teriyaki Baked Cauliflower Poppers {Paleo, Vegan + Whole 30!}
by Bethany And Rachel 37 Comments
These Pineapple Teriyaki Baked Cauliflower Poppers are a delicious healthy appetizer, side dish or snack. They are easy-to-make and only contain a few ingredients! They are also paleo, vegan and whole 30 friendly!
I know what you’re thinking, 2 non-breakfast/dessertrecipes in one week!? What’s wrong?
Let me tell you friend, nothing is wrong, we just stepped up our non-breakfast/dessert recipe game! And also we wanted to post these Pineapple Teriyaki Cauliflower Poppers for this month’s Recipe Redux Theme: Small Plates For Sunny Days
“Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.”
AKA FINGER FOODS! Who doesn’t love food that you can eatwith your hands!? It’s the best kind of food (besides oatmeal anyways). ThesePineapple Teriyaki Cauliflower Poppers are perfect for warm weather and as a tasty finger food. I don’t know why, but cauliflower poppers don’t get that much attention these days.
It’s all about the cauliflower rice and cauliflower pizzas. Don’t get me wrong, I love those both, but cauliflower poppers are so underrated! That’s why we decided to highlight the beauty of cauliflower in “popper” form for this redux challenge in a healthier and just-as-tasty way!
Unlike traditional poppers, these ones are gluten-free but still have a breading to them, thanks to coconut flour. The breading also consists of a homemade pineapple-teriyaki sauce that takes less than 2 minutes to make, making these poppers crispy and flavorful.
They are super-addicting, but thankfully, they are completely guilt-free so it’s okay if you eat the whole batch in one sitting (not that I would do that).
Not only are these poppers gluten-free, but they are also vegan, paleo and whole 30 friendly and make the perfect appetizer, side dish or healthy snack!
Pineapple Teriyaki Baked Cauliflower Poppers {Paleo, Vegan + Whole 30!}
Print Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4 people
Ingredients
- 1 small head cauliflower chopped into bite-sized pieces
- 1/4 cup coconut flour
- SAUCE
- 1/2 cup pineapple pureed
- 1/4 cup coconut aminos
- 1 tbsp sesame seed oil
- 1 tsp ground ginger
Instructions
Preheat oven at 350 and line a baking sheet with parchment paper
Add cauliflower and coconut flour in a bowl and stir to coat
Combine all sauce ingredients and add to bowl and mix to coat cauliflower
Place cauliflower on baking sheet and bake for 30 minutes, or until golden.
Like This Recipe!? Pin For Later!
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Avocado Couscous Stuffed Mushrooms
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6 Ingredient Creamy Tropical Sweet Potato Salad {Vegan, Paleo + Whole 30!}
by Bethany And Rachel 55 Comments
This Creamy Tropical Sweet Potato Salad is a healthy and delicious side dish filled with tropical flavors like coconut and pineapple! Also vegan, paleo and whole 30 friendly!
You know those recipes that you love so much that you keep on making different variations of? That’s how we are with a lot of our recipes, like breakfast pizzas, oatmeal and mug cakes.
Recipe Inspiration
I was scrolling through our Pinterest feed the other day and stumbled upon this Cranberry Sweet Potato Salad that we made for Thanksgiving last year and wanted to make it again, but this time, change it up for a more summer-like flavor. Since I already knew that the base of those recipe worked well, I decided to add-in tropical flavors instead of the original flavors.
Flavor Profile
This Sweet Potato Salad gets it’s tropical taste from:
Toasted Coconut
Macadamia Nuts
Fresh Pineapple
Coconut yogurt
It’s so tropical that you’ll think your on an island somewhere drinking a pina colada with your toes in the sand. Totally kidding, well sort of!
Different and Tasty!
It’s incredibly creamy and does not include sour cream or mayo as opposed to traditional potato salad. It’s a delicious side dish for a family cookout or can even double as a healthy dessert.
Allergies & Diet
This Potato salad is also great for those with allergies and dietary restrictions such as paleo, vegan and whole 30! So if you make this tasty Tropical Sweet Potato Salad, you won’t just be transported to an island, but you will also please everyone!
6 Ingredient Tropical Sweet Potato Salad {Vegan, Paleo + Whole 30!}
Print Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Ingredients
- 4 large sweet potatoes cubed
- 2 cups pineapple finely chopped
- 1/3 cup macadamia nuts chopped
- 1/4 cup unsweetened shredded coconut toasted if desired
- Dressing
- 1 cup coconut yogurt or coconut cream
- 1/3 cup unsweetened almond or coconut milk
Instructions
Preheat oven to 350 and add sweet potato cubes to a baking sheet and drizzle with olive oil, roast for 30-40 minutes or until done and place in a large bowl
Add in pineapple, nuts and coconut, mix well
For dressing: mix yogurt and milk together and add into sweet potato mixture, combine well.
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by Bethany 44 Comments
This Spicy Grilled Chicken Pineapple Buddha Bowl is a delicious and healthy dinner that is bursting with flavor! Also paleo and whole 30 approved!
So you probably are already aware, but about 80% of our recipes are breakfast, 18% of them are dessert and about 2% are dinner/savory. I guess it’s because I’m an early bird and breakky if my favorite meal of the day, but no matter the reason, we kinda feel guilty for not creating delish dinner recipes.
Lets be real here, If I had to choose between a bowl of ice cream and a bowl of mashed potatoes, 99.9% of the time that ice cream will be dominant. My sweet tooth just can’t stop, and it won’t stop until I make it stop.
When I make a savory recipe, aka this one, I always feel the need to add something sweet because it’s my (sinful) nature. Don’t get me wrong here, I love every kind of veggie (except artichokes, they make me wanna choke), they usually just need an added omph of flavor.
Cauliflower rice is great, but when combine with sweet pineapple, lime and cilantro, it become BAE. Grilled chicken is a good versatile protein, but when marinated in spicy pineapple-yogurt marinade and grilled ( YAS to grilling season), it becomes fingerlickin’ gud.
Scoop it all in a bowl made from pineapple, and you gotta a dinner that I would (shockingly) choose over a bowl of ice cream.
Spicy Pineapple Chicken Buddha Bowl
Print Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
marinating time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Servings 4 people
Ingredients
- 1 Pineapple cut in half (the insides scooped out and used for the rice!)
- 4 small chicken breasts skinless, boneless
- 1/2 plain greek yogurt or coconut yogurt
- juice of one lime
- 2 Tbsp. fresh cilantro finely chopped
- 1/4 tsp. red pepper flakes
- 1/8 tsp. chili powder
- Rice:
- 1/2 small head of cauliflower
- one red onion finely chopped
- 1 cup diced pineapple
- juice of half lime
- 1/2 cup fresh cilantro chopped
Instructions
Cut pineapple in half. Scoop out insides to resemble a bowl. Set aside.
Place one cup of scooped out pineapple in a food processor. Blend until pureed. Mix with greek yogurt, lime juice, cilantro red pepper flakes and chili powder.
Place chicken in glass pan and spread pineapple-yogurt marinate all over. Let it marinade for at least one hour.
While waiting for chicken, cut up cauliflower and place into a food processor. Blend until it resembles cauliflower rice. Add diced pineapple, lime juice and cilantro.
Place a sautéing pan on medium heat and add red onion, until browned (about 5 minutes). Add rice mixture and let sauté until rice starts to brown ( about 10 minutes), stirring occasionally.
Add rice to pineapple bowls.
Once chicken is done marinating for at least one hour, grill (or bake in oven at 350) until done.
Slice and add to pineapple bowl, if desired. (Yes this serves 4 people and you only get two pineapple bowls 🙂 )
Enjoy!
You May Also Like These Recipes
Simple Almond Lime Crusted Salmon
Burrito Bowl Stuffed Peppers
- What’s your favorite way to eat chicken?
- Your favorite summer dinner?
linking up for Strange But Good and Foodie Fridays
EASY Almond Crusted Salmon {Paleo + Whole 30 Approved!}
by Bethany 50 Comments
This EASY Almond Crusted Salmon is the perfect healthy, easy and delicious dinner made in only 25 minutes! Also paleo and whole 30 approved!
This is the time of year where I want salmon ALL THE TIME! I think it’s because I spend all my weekends at the beach where I can get fresh seafood that’s the best of da best. The beauty of making salmon is that you only need a few ingredients and about 30 minutes.
While looking on pinterest for recipe inspiration (my tactic when I’m lacking in creativity), I kept on seeing salmon recipes that used mayo as a marinade. Now, I was never about the mayo, but I’m all about GoAvo.
GoAvo is a mayo-like spread thats 85% avocado and a few other ingredients (grapeseed oil, white wine vinegar and lemon juice). It’s the perfect replacement for mayo in everything. Oh, and did I mention that it contains the same healthy mono and poly unsaturated fats of avocado with only being 25 calories per tablespoon?
There are three creamy, great tasting flavors of GoAvo: Original, Basil and Chipotle!
This salmon recipe is seriously the easiest dinner that you could possibly make! All you need to do is mix the GoAvo with lime juice, salt and pepper, spread it on the salmon, pat on the cilantro and almond meal, top with lime slices and pop it in the oven for 25 (ish) minutes.
It kinda tastes like the salmon is covered in guacamole, not complaining here!
EASY Almond Crusted Salmon
Print Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 9 people
Ingredients
- 3 lb salmon filet
- 1/2 cup GoAvo Spread I used original, but feel free to use any flavor
- juice of one lime
- salt and pepper to taste
- 1 cup loosely packed fresh cilantro
- 1/2 cup almond meal
- Sliced lime optional
Instructions
Preheat oven to 425 degrees.
Drizzle olive/coconut oil on a baking sheet and place salmon on top.
In a medium bowl combine go avo spread, lime juice, and salt and pepper. Spread on top of salmon, coating evenly.
Combine cilantro and almond meal in a bowl. Pat on top of salmon. Add sliced lime on top
Bake for 20-25 minutes, or until salmon is flaky.
This recipe was inspired by this one
Use this store locator to find GoAvo Spread!
Try These Other Salmon Recipes!
Salmon Bacon Avocado Salad
Salmon Zucchini Burgers
“Thank you to GoAvo for kindly sponsoring this post. All opinions are 100% honest & completely my own.”
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