Wednesday, August 22, 2018

One-Pan Parmesan Caesar Chicken

Ohhhh boy, guys, do I have a deeeeelicious recipe for you. It’s become one of our absolute favorite meals lately because it’s packed with flavor and it couldn’t be easier to make!

This One-Pan Parmesan Caesar Chicken only calls for 5 ingredients – many of which you probably already have in your kitchen – and it was nearly effortless to prepare. I have a good feeling this dish will become one of your family’s favorite, go-to meals!

One of the key ingredients in this recipe is O Organics Air Chilled Chicken, which I found at my local Shaws grocery store. Air Chilled Chicken? Yes, it’s actually different than other packaged chicken on the market. Air-chilled chickens are individually processed in cold chambers with purified air, which results in better natural flavor – you can even taste the difference!

Additionally, the chickens are feed a proprietary 100% organic vegetarian flaxseed-enriched feed, which boosts the Omega-3’s by up to 350% and lowers the cholesterol level of the meat by as much as 40% versus conventional chicken. (The diet the chickens receive still contains corn and other nutritious vegetables that are needed for a balanced diet.) The chicken are cage-free and American Humane Association-certified.

Latest Videos

One-Pan Parmesan Caesar Chicken


  • O' Organics Air Chilled Chicken Boneless Skinless Breasts
  • 1 cup creamy Caesar dressing of choice
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 cups frozen broccoli florets
  • 1/2 cup grated Parmesan


  1. Preheat oven to 375 degrees F.

  2. Coat a square baking dish with cooking spray and then place chicken breasts inside.

  3. In a mixing bowl, combine Caesar dressing and sour cream (or Greek yogurt) until fully blended. Then, pour all over chicken breasts. Top with frozen broccoli florets.

  4. Place baking dish in oven and cook for 40 minutes (or until chicken is fully cooked through).

  5. Remove dish from oven and top with grated Parmesan. Return to oven and broil for 5 minutes or until cheese is lightly browned.

  6. Remove dish from oven and allow to cool slightly before serving.


Question of the Day

What’s your favorite weeknight chicken dish? 

This is a sponsored conversation written by me on behalf of ABSCos. The opinions and text are all mine.


from Carrots 'N' Cake

What Are Macros? [Video]

Hi, friends!

So, I’ve received a lot of questions about macros, so I decided to make a short video to give you the lowdown with what they’re all about. I also explain my different macro plan offerings and who they are best suited for.

After you watch this video, please let me know if you have any additional questions – I’m more than happy to chat! 🙂

The post What Are Macros? [Video] appeared first on Carrots 'N' Cake.

from Carrots 'N' Cake

Tips For Cycling Between Primal and Keto

Whole30® Recipe Roundup

Eating well means different things to different people, but I think we can agree that it should always taste good. The recipes that follow happen to be aligned with Whole30® eating guidelines—but more importantly, they’re all meals and snacks I would eat anytime. If you’re planning your first Whole30 or you’re new to the Primal or keto styles of eating, the recipes below offer a variety of easy, flavorful options for you and your family. No sacrifices necessary.

Whole30 Breakfast Recipes

Curried Pork Frittata

This curried pork frittata is a high-protein and high-fat meal that’s perfect for brunch or dinner. It’s a frittata, basically, with added flavor from coconut milk, ground pork, curry powder, and fresh arugula. The texture is light and airy, and the flavor is rich and buttery.

Servings: 4–6
Time: 55 minutes


  • 1 pound ground pork (450 g)
  • 2 teaspoons curry powder, divided (10 ml)
  • 6 eggs
  • 6 tablespoons butter, melted and cooled to room temp (85 g)
  • 3/4 cup coconut milk (180 ml)
  • ½ teaspoon salt (2.5 ml)
  • 2 large handfuls arugula

Learn how to make this recipe.

Whole30 breakfast sausage

Whole30-Approved Breakfast Sausage

Finding breakfast sausage without sugar and other additives is not the easiest task. Thankfully, with a few simple spices, making your own Whole30 homemade breakfast sausage for skillets, egg bakes, or sausage patties is really easy! This simple but tasty recipe from our dear friend Paleo Bailey at the Whole Kitchen Sink proves that you can make your own breakfast sausage in 30 minutes with minimal ingredients.

Servings: 8
Time: 30 minutes


  • 2 pounds ground pork
  • 1/2 tablespoon salt
  • 1/2 tablespoon fennel
  • 2 teaspoons pepper
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • Optional: 1/2 teaspoon crushed red pepper flakes

Learn how to make the recipe.

Spanish Egg

Spanish Fried Egg

Need something to accompany that Whole30 breakfast sausage? Why, a fried egg, of course. While this crispy-edged egg can stand alone, it’s also wonderful with a side of homemade sausage or as a topper for a kale salad, zoodles, or sweet potato toast.

Servings: 1
Time: 5 minutes


  • 1 egg
  • 3 tablespoons extra virgin olive oil, or enough to have about 1/8” in the bottom of the skillet
  • Salt

Learn how to make this recipe.

keto collagen smoothie

Keto and Whole30 Collagen Cacao Smoothie

One of the quickest and easiest ways to ensure you’re getting the nutrition you need is to make smoothies. Easily digestible and simple to make, this recipe takes the guesswork out of pre- and post-workout meals as well as breakfast. This smoothie has a slight chocolate almond flavor and is packed with healthy fats.

Servings: 1
Time: 15 minutes


  • 1–1¼ cups full-fat coconut milk
  • ½ frozen avocado
  • 2 tablespoons almond butter
  • 2 tablespoons cacao powder
  • 1/2 tablespoon chia seeds, (soak in 2 tablespoons of water for 10 min)
  • 2 scoops Primal Kitchen Collagen Peptides
  • 1 tablespoon coconut oil
  • ½ cup ice
  • Optional toppings: cacao nibs, cinnamon, raspberries
  • ¼ cup water, if needed

Learn how to make the recipe.

Whole30 Lunch Recipes

Grilled Chicken Salad

Throw this Whole30 approved, keto-friendly, high-nutrient salad together in less than 10 minutes. If you plan to take it to work or to use as a make-ahead dinner, try stacking it in a large mason jar: Place the greens on the bottom, followed by the chicken, carrots, cucumbers, tomatoes, bacon, and seeds, and seasonings. Right before you’re ready to eat, shake onto a plate or salad bowl, top with sliced avocado, and drizzle on Primal Kitchen® Dreamy Italian Dressing.

Servings: 4
Time: 35 minutes


Learn how to make this recipe.

turkey pineapple burgers

Turkey Pineapple Burgers in Lettuce Wraps

A lighter, slightly tropical take on the classic burger, this pineapple-topped turkey burger is flavored with coconut aminos and chili pepper flakes. It’s reminiscent of a Hawaiian-style burger topped with teriyaki sauce, but Whole30 Chef Sarah Steffens gave the classic recipe a healthy makeover so you get a similar flavor profile without any added sweeteners or soy.

Servings: 4
Time: 50 minutes


  • 4 Applegate Organics® Turkey Burgers*
  • 1 red or yellow onion, peeled and thinly sliced
  • 4 pineapple rings
  • Sprinkle of chili pepper (optional)
  • 1 Tbsp coconut aminos
  • 1 Tbsp coconut oil
  • 1-2 avocados, peeled and sliced
  • 4 heaping Tbs. Primal Kitchen Classic Mayo (to garnish)
  • 1 head of butter lettuce (torn as individual leaves)
  • Cilantro (to garnish)

Learn how to make this recipe.

*Applegate Organics turkey burgers are Whole30 compliant, but, of course, you can make your own turkey burgers from ground turkey and whatever Whole30 seasonings you like.

chicken avocado salad

Avocado Chicken Salad

Don’t get us wrong—we adore our Primal Kitchen Mayo made with avocado oil—but, sometimes it’s nice to switch things up with a chicken salad recipe that gets its healthy fat and flavor from mashed avocado. Our friend Dani Spies at Clean & Delicious whipped up this easy eight-ingredient chicken salad that can be piled onto butter lettuce leaves, packed with zucchini or carrot chips for a workweek lunch, or served in cucumber boats (spoon out the seeds to make room for the chicken salad).

Servings: 2
Time: 15 minutes


  • 1 heaping cup cooked chicken breast, cut into bite sized pieces
  • 1 avocado, diced
  • 1/4 cup diced celery
  • 1/4 cup sliced scallions
  • 1/2 diced jalapeno (remove ribs and seeds)
  • 1 clove crushed garlic
  • 2 tbsp. chopped cilantro
  • 1-2 tbsp. fresh lime juice
  • Salt and pepper to taste

Learn how to make the recipe.

spinach deviled eggs

Spinach Deviled Eggs

If you love (and miss!) spinach-artichoke dip but want a keto-friendly, Whole30-approved option, these deviled eggs provide an out-of-the-box option that can be enjoyed without remorse. There’s no cheese in sight in this recipe, but it still has all of the creamy, rich flavor of the original dip. The egg whites provide an easy-to-hold package for delivering the flavorful filling, making this recipe perfect for a lunch to go. Pair with a simple green salad, some carrot and celery sticks, and a handful of olives or raw almonds for a tasty moveable feast.

Servings: 2
Time: 30 minutes


Learn how to make the recipe.

Whole30 Dinner Recipes

Sheet Pan Steak Fajitas

The whole point of sheet pan meals is to make life easier by delivering a flavorful, balanced meal to your table with very little cooking and cleanup involved. These sheet pan steak fajitas deliver on all counts. Strips of steak, bell pepper and onions served with avocado and salsa is a delicious mix of protein, colorful vegetables and healthy fat. Everything cooks together at the same time.

Servings: 4
Time: 40 minutes


  • 1 pound flank steak, cut into ½-inch slices*
  • Juice of 1 lime
  • 1/3 cup avocado oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 4 bell peppers, thinly sliced
  • 1 red onion, thinly sliced

Learn how to make this recipe.

Salmon Steak Salad with Lemon Turmeric Vinaigrette

This recipe keeps it simple, without sacrificing flavor. Broiled salmon steaks are served over seared tomatoes and peppery arugula for a warm main course salad. The salad is dressed with invigorating Primal Kitchen Lemon-Turmeric Vinaigrette, adding bright citrus flavor and turmeric’s revitalizing health benefits.

Servings: 4
Time: 20 minutes


Learn how to make this recipe.

Moroccan Chicken

Moroccan Chicken

Spice up the kitchen with this delicious Moroccan Chicken infused with anti-inflammatory spices and a rich combination of ginger, cinnamon, paprika, coriander, cumin, and Primal Kitchen Lemon Turmeric Vinaigrette & Marinade. Accompanied by crisp green beans and served over a bed of cauliflower rice, this exotic and well-rounded meal comes together in about an hour.

Servings: 4
Time: 1 hour


  • 2 Tbsp Primal Kitchen Avocado Oil
  • 1 onion, finely diced
  • 3 garlic cloves, finely diced
  • 1 Tbsp finely chopped ginger
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne (optional)
  • 4 bone-in chicken thighs (with skin on)
  • Salt
  • Pepper
  • 1 14.5 ounce can diced tomatoes in juice
  • 1 1/4 cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade
  • 1 cup water
  • 1/2 cup finely chopped cilantro
  • 1 lemon, thinly sliced
  • 2 cups green beans
  • 1/4 cup finely chopped mint

Learn how to make this recipe.

Lemon Shrimp Skewers

Spicy Lemon-Garlic Shrimp Skewers

Shrimp skewers are a classic choice for grilling outdoors or indoors. Made in just 20 minutes, these simple shrimp skewers are gluten-free, paleo-friendly, and Whole30-approved. They make a fresh, citrusy, and slightly spicy topper for salad, cauliflower rice, or a bed of grilled asparagus. Our friends at Paleo Hacks graciously shared this quick-cook idea with us.

Servings: 2-3
Time: 20 minutes


  • 1 pound medium shrimp, peeled and deveined, tail on
  • 2 lemons, halved and sliced
  • 1 tablespoon lemon zest
  • 1 tablespoon chili flakes
  • 3 garlic cloves, minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste

Learn how to make this recipe.

What Whole30 recipes have been your go-tos? Share your favorites below, and thanks for stopping by today.


The post Whole30® Recipe Roundup appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Having A Dutch Baby

Have you ever made a dutch baby? I saw a recipe for one recently and made it for a simple dinner that was so easy and delicious! The basic recipe goes as follows:

Preheat your oven to 425 degrees WITH the skillet preheating inside (my Calphlon ones are oven save to 450 degrees):

Mix together:

  • 1/2 cup AP flour
  • 1/2 cup mik
  • 3 eggs
  • Salt and pepper

Mix anything you like into the batter – chopped herbs, greens, diced peppers. Mine had spinach!


Pour batter into the pan and bake for ~20 minutes. The “crust” will puff up a lot and will shrink when you take it out.

Add any toppings you like (think pizza meets omelet) like pre-roasted or sauteed veggies, mushrooms, tomatoes, or greens, along with half a cup or so of a cheese of your choice (duh). Then, bake 3-5 minutes more.

The final result is like pizza meets omelet meets quiche! We sliced into four and ate it like pizza!

I had the last piece the next day with a salad. Note the peach + mozzarella ball salad combo – heart eyes!

Look what I found at the bottom of my workout clothes – my soccer jersey! She still fits : )

How long till you think I’ll be back to this? When I had to quit soccer at 10 weeks, I was quite devastated. Soccer was such a part of my life and it was so weird to go from playing every weekend to nothing. But recently I haven’t given it much thought other than getting jealous going to watch Thomas play a few times. But seeing this photo has me SO excited that my sabbatical is nearing its end. While I won’t be playing on a team this fall with a newborn and healing to do, technically I could play some light pick-up later in the year, and I am hoping to join an indoor team this winter starting in January. (Indoor is much less intense and the games are short so it would be a good way to ease back in.) I know with breastfeeding and sleeping and all the focus that comes with having a tiny baby joining multiple teams like I used to isn’t in the near future, BUT it’s something to look forward to with time! I joined my first team when Mazen was just about a year old, so while I might have another year to take it easy, I do hope to get back to it sooner rather than later, especially women’s league where babies on the sidelines are the norm.

Mazen used to call for me from the sidelines until I came off the field. This fall I will be cheering HIM on as he starts his first big boy team!

from Kath Eats Real Food