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I’m a Registered Dietitian, self proclaimed foodie and lover of all things health and wellness. I’m a believer in everything moderation, along with eating a lot of healing foods and moving our bodies.

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Category: Gluten Free
Home / 30 Min or Less /
Kale Salad with Lemon Tahini Dressing

There is nothing more refreshing than this Salad with Lemon Tahini Dressing. I have decided to dedicate myself to getting into a better mindset. That means doing some sort of physical activity every day and a new series called A Salad A Day over on Instagram (@chelseascravings).

So what does this mean? I will be writing about my workouts for the week (to keep myself on track) and if you know me, you know I am not a fan salads, so I am making it my mission to have at least one a day and learn how to make them tasty and exciting.

So I decided to make some awesome-sauce salads so I won’t be miserable. Over the next few weeks, I will share my salad recipe for you all because maybe you feel the same way I do about salads…yes? no? maybe?

This first salad is one of my favorites. So simple, fresh and delicious. WHO KNEW salad could taste this way? Yes, I have to drench my salad with dressing to enjoy it. Don’t hate- appreciate and get on the drenching salad bus with me! This Lemon Tahini Dressing is to die for. It is worth every drop.

Lemon tahini salad
Author: Chelsea Gold
Ingredients
  • Dressing
  • 1/2 cup tahini
  • 1 tbsp avocado oil
  • 1 clove of garlic, minced
  • 1 large lemon, juiced
  • a pinch of salt and pepper
  • Salad
  • 2-3 cups of kale, roughly chopped
  • 8-10 cherry tomatoes, halved
  • 1 small red onion, sliced
Instructions
  1. In a small bowl or blender, mix together until well combined. Set aside and wash then dry kale and tomatoes. Once dry, chop kale, half tomatoes and slice onion.
  2. In a large bowl mix together salad components and drizzle dressing over the top.

Check out some other delicious salad recipes:

Paleo Soft Pretzels from The Paleo Kids Cookbook

Oppppsssss, she did it again.The lovely Jennifer from Predominantly Paleo has just come out with the most amazing, kid and family approved cookbook, all made with simple, natural, Paleo ingredients. Yes, you read that right, all PALEO. All grain free, gluten free, dairy free, nut free and soy free. It’s called The Paleo Kids Cookbook and I am in love with it. She even made Paleo Soft Pretzels. My mouth dropped to the floor too, don’t worry.

Thank god I am still a kid (23 is considered a kid still, right?). Well, at least I am a kid at heart becuase she nailed all of my favorites. Every single childhood favorite of mine, INCLUDING MAC AND CHEESE, is in this amazing new cookbook. She has everything from French Toast, Gummy Worms, Corn Dogs and every other child’s favorite that could be in between.

I was lucky enough to get my hands on this piece of gold and share a recipe with YOU! I have been really trying to nail a Paleo Soft Pretzels recipe for you guys and Jen beat me to it and did it with such grace. I don’t think anything can top these Paleo Soft Pretzels. It is crunchy on the outside yet, doughy on the inside and salty yet sweet. It gave me a ton of butterflies when I bit into it. My kitchen smelt like Auntie Anne’s kitchen when you walk past it in the mall, but it was even better, because I actually was able to eat it!

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How cute are her and her kids? What I love most is that there are little tips throughout the book on how to let your little ones help. Since I don’t have kids of my own, as the neighborhood babysitter, it is my duty to use these tips and let the kiddies get cooking as a fun activity.

Try not to get addicted. Your kiddies will love this Pretzel recipe!!

Soft Pretzels from The Paleo Kids Cookbook
Author: Chelsea Gold
Serves: 8
Ingredients
  • For the water bath
  • 10 cups of water
  • 1 tbsp apple cider vinegar
  • 1 tbsp sea salt
  • For the pretzels
  • 1 cup of warm water (around 110 degrees)
  • 1 packet of gluten free quick acting yeast
  • 1 tbsp 100% maple syrup
  • 1 pastured egg
  • 1/2 cup potato starch
  • 1/2 cup cassava flour
  • 2 tbsp psyllium husk
  • 1 tbsp coconut flour
  • 4 tbsp ghee, avocado oil, or preferred cooking fat, divided
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tbsp coarse sea salt
Instructions
  1. Preheat oven to 425 degrees. Bring water bath ingredients to a boil in a large pot.
  2. Combine the cup of warm water, yeast and maple syrup in a mixing bowl. Allow the yeast to multiply, for about 5-10 min. If it doesn’t froth or foam, toss the mixture and begin again. Either the yeast was dead or it was killed by the temperature of the water.
  3. Once your yeast mixture is frothy, add in the remaining pretzel ingredients, except the coarse salt. Use 2 tbsp of the cooking fat, and stir to combine. It now becomes easier to use your hands to combine the ingredients together more throughly.
  4. If making 4 large pretzels, divide the dough into 4 large pieces. If making smaller pretzels, divide the dough into 8 equal sized pieces.
  5. *Roll one of the dough pieced into a long snake about 18-inches long and then make a U shape. Twist the two ends of the “U” together, crossing once then twisting again and bring them to the base of the “U” where you can secure them by pressing it into the base.
  6. Transfer the pretzel to the boiling water bath and allow it to cook for 3 minutes. Remove the pretzel with a skimmer and transfer it to a parchment lined baking sheet. Repeat with the remaining dough.
  7. Once all of the dough pieced have been boiled, baste them with the remaining 2 tbsp of cooking fat (I used ghee), sprinkle with coarse sea salt and bake for 15-20 min. The longer you bake them, the crispier the exterior will become.The inside should be soft.
  8. These are best the same day or frozen and reheated in the toaster oven or conventional oven.

Check out these other kid-approved recipes:

Bacon Wrapped Jalapeño Poppers

Did you miss the Facebook live? Don’t worry, you can watch me make these NEW and IMPROVED Bacon Wrapped Jalapeño Poppers LIVE here. I just love doing Facebook Live with you guys.

These are even better than the original recipe, but they require a trip to your local Whole Foods or an online shipment. So if you can’t make it to the store, you can make this delicious version.

What’s cool about this recipe is that you can put whatever you want inside! You can make a pizza flavored one and chop up some sausage of pepperoni OR you can even throw some salsa in the cheese and have a fiesta! So many options!

New and Improved Bacon Wrapped Jalapeño Poppers
Author: Chelsea Gold
Ingredients
  • 6-8 jalapeños, halved
  • 1 tsp Jalapeño, minced
  • 1 tsp Pimentos, minced
  • 1 tsp Pimento juice
  • 1 package of Kite Hill Cream Cheese
  • 1 package of Bacon
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Cut jalapeños in half (longways) and remove seeds (be carfeul!).
  3. In a skillet with NO grease, roast the minced1 tsp of Jalapeño and Pimentos until a little burnt.
  4. Place the roasted jalapeño and pimento mixture into the cheese with the pimento juice and mix until fully combined.
  5. Fill each jalapeño half with at least 1 heaping tsp of almond cheese filling.
  6. Wrap uncooked bacon around jalapeño and place a toothpick at end of bacon to hold in place if needed.
  7. Place on a racked baking sheet and bake for 25 min.
  8. Without removing the poppers, place oven on broil and broil for 3-5 min (until bacon is cooked through and crispy).

 

Check out some of my other favorite appetizers:

 

Paleo Coconut Chicken Curry

If you love curries, like me, you better go and make this now. It is super duper simple to make and tastes delish! I am such a lover of curry and it is usually what I order when I go out. I’m not your ‘ oh curry is great’ kind of lover, I am the ‘GIVE ME CURRY RIGHT NOWW’ kind of lover. I have been trying to find the perfect curry combination, all of the ones I have made in the past haven’t made me feel the way this one does. I finally got the right spice blend, thickness and texture. Who knew it had to be super simple? I guess the saying Keep it Simple Stupid should be written on my forehead, huh?

I am absolutely in love with Pure Indian Foods products. Yep, every single one of their products are on the top of my list. Everything from their amazing Garlic Ghee, to their Cinnamon. Can’t get better than fresh, handmade, paleo friendly seasonings.

Paleo Coconut Chicken Curry
Author: Chelsea Gold
Ingredients
  • 2 pounds chicken thighs (about 6 thighs), skinless and boneless
  • kosher or sea salt, to taste
  • fresh ground black pepper, to taste
  • 2 Teaspoons Pure Indian Foods Turmeric Ghee
  • 1 Tablespoon garlic, minced
  • 1 bay leaf
  • 1 Tablespoon curry powder
  • 1 teaspoon whole cumin
  • 1 teaspoon ginger root
  • 1 tbsp Paprika
  • 1/4 tsp Masala
  • 1/2 tbsp Salt
  • 1/2 cup chicken broth
  • 1 can full fat coconut milk, solidified
Instructions
  1. In a large oven-proof skillet, melt ghee medium high heat.
  2. Place chicken in skillet and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.
  3. In the same skillet over medium heat add garlic and cook until fragrant.
  4. Add bay leaf, curry powder, cumin, ginger, paprika, masala and salt.
  5. Then add chicken broth. Stir until combined.
  6. Add in full fat coconut milk and stir. Bring liquid to a low simmer.
  7. Place chicken back into the skillet and let marinate for 10min.

 

Be sure to check out some of my other recipe videos:

Berry Filled Rice Crispys

What a crazy few weeks it has been! I have a lot going on with my health which isn’t so fun at all. I have been getting these horrible migraines and headaches, I think my TMJ is kicking my booty. I have a doctors appointment today to try and get the ball rolling on all of this crapollaaa. This is the most severe out of the 3 other things I have going on with my health status. I will keep you updated on how everything pans out.

In better news, I have been wanting to perfect a Rice Crispy recipe for every. I reintroduced rice a few months ago and was so excited because all I wanted to do was make an amazing rice crispy recipe. I had 5 trial runs, yes 5!! I have made these for every family/friend event I have had in the past 2 months to nail this recipe. I originally wanted to have this post up by July 4th but it wasn’t perfect until now! Patience is key, my friends!

I have learned that there is a science behind the right rice crispy cereal to marshmallow to chocolate ratio. Who knew! Well I finally learned the perfect amount of everything to add to make every single bite filled with the right amount of freeze dried fruit, marshmallows and chocolate all at the same time.

I was so lucky enough to meet the wonderful people behind Sweet Eat Chocolate at Paleo fx this past May. Did you know that they have perfected Paleo WHITE CHOCOLATE!!??!? It is so amazing and I knew when I wanted to make this recipe that I would need white chocolate. Bridget over at Sweet Eats was kind enough to let me use some of their perfect chocolate to keep this recipe as clean as I wanted it to be. Holy mollllyy I could go for a bar right now!

These are baby, toddler and adult and grandma approved. Also the leftovers make really great cereal option for breakfast. You have no idea how many of these I have gone through…I had to get creative 😉

Berry Filled Rice Crispys
Author: Chelsea Gold
Ingredients
  • 4 cups of gluten free rice crispy cereal
  • 1 bag of allergen free marshmallows
  • 1 tbsp coconut oil
  • 5 oz of Sweet Eats white chocolate
  • 1 bag of freeze dried strawberries, crushed
  • 1 bag of freeze dried blueberries, crushed
Instructions
  1. Line a 9×9 square pan with foil and spray with non-stick spray. Set aside.
  2. In a large double boiler, combine coconut oil, marshmallows and chocolate over low heat until completely melted and combined. This should take 4-5 minutes and make sure to stir constantly so the bottom doesn’t burn.
  3. Once mixture is smooth, add the rice crisps, freeze dried strawberries and blueberries and mix until evenly coated.
  4. Pour into prepare pan and let cool for about an hour. Cut into squares and serve.

 

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Burnt Corn Greek Salad

Today I made you my famous Burnt Corn Greek Salad using my favorite ghee in the whole world (Pure Indian Foods, Garlic Ghee ).I have been on a Mediterranean flavor kick for a few weeks now and I woke up beyond inspired to cook for you all today.

I broke out my spiralizer and decided that I was going to use it for something. What I really like about the spiralizer kitchen tool is that you have to use some sort of fruit or vegetable with it. It kind of forces you to use more fruits and veggies and plus, it is really trendy right now. Anyway, I really was in the mood to make a greek salad using spiralized onions, but then I saw the cucumber and the idea to combine my two favorite side dishes- burnt corn and a greek salad immediately came into my head. I am a freakin’ genius, let me tell you!

This Burnt Corn Greek Salad is the perfect side dish for any get-together. This Burnt Corn Greek Salad is so easy to make, I bet you have all of the ingredients at home right now! All you need is 6 ingredients.

Burnt Corn Greek Salad
Author: Chelsea Gold
Ingredients
  • 1 can of whole corn kernels
  • 3 tsp Pure Indian Foods Ghee
  • 2 large cucumbers, spiralized
  • 1/2 cup cherry tomatoes, halved
  • 1/4 of a red onion, sliced thin
  • 2 tsp crumbled feta cheese
Instructions
  1. In a hot skillet melt Pure Indian Foods ghee.
  2. Once hot, place in drained corn and let sit, stirring occasionally.
  3. Once corn looks somewhat burnt on all sides, take off heat and let cool.
  4. Spiralize or thinly cut cucumbers. If you are using a spiralizer, slice the cucumbers halfway through lengthwise, careful not to pierce the center. Spiralize to make the chip slices.
  5. Place in a large bowl. Add in corn, tomatoes, onions and feta and mix until fully combined.
  6. Add salt and pepper to taste

 

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Check out some more side dish recipes here:

Crispy Potatoes and Broccoli

Yum! Sometimes you just need a good, hearty side dish to go with your meal. This One Pan Crispy Potatoes and Broccoli is one of my favorites and most frequently asked for side dishes whenever I cook. In fact, it has become so popular and requested that we now make this for every family bbq!

It is the perfect ‘clean out your pantry/freezer’ dish because you can throw just about anything on to a baking sheet with potatoes and have it be amazing. The process is very simple. All I do is chop up some potatoes, add whatever other veggies I want and COVER them in Pure Indian Foods Garlic Ghee (my absolute favorite ghee in the world). That’s about all it takes to make this recipe. Super easy right? I really like keeping things nice and easy for dinner with homework and school. I always make a huge batch so I can have leftovers during the week, too.

You guys, this ghee will change your world. It smells like heaven on earth. I’m drooling just thinking about it!

Crispy Potatoes and Broccoli
Author: Chelsea Gold
Ingredients
  • 1 lb of red potatoes, cubed
  • 1 bag of frozen broccoli, partially steamed
  • 1 large onion, diced
  • a ton of garlic cloves
  • 3 tbsp @pureindianfoods (any flavor- I used Herbs de Provence)
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast
Instructions
  1. Preheat oven to 475 degrees
  2. Rinse and dry potatoes, then cut into cubes.
  3. Partially steam broccoli.
  4. Dice onion.
  5. Throw all ingredients on a lined baking sheet.
  6. Cover with Pure Indian Foods Ghee and then sprinkle with salt.
  7. Throw in the oven for 25-30 minutes or until fully cooked.
  8. Once cooked, cover with nutritional yeast.

 

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Be sure to check out my other one pan recipes:

Burnt Green Beans

Rootz Cocoa Mint Smoothie

Boy oh boy, I have been looking looking for a clean protein powder for as long as I can remember. I am so excited to be working with ROOTZ to bring you guys this awesome new recipe. Harrison (the creator and owner) has a great outlook on nutrition and health, thus leading to the birth of the delicious Chocolate Banana Nut post-workout protein powder.

When I was thinking of what kind of smoothies I could make with ROOTZ, the first thing that popped into my head was Thin Mints. Obviously, I wanted it to be as clean as possible, so I went with a Whole 30 approach on a healthy, nutritious, chocolate peppermint smoothie and let me tell you. It’s freakin’ amazingggggg!

Banana

This Smoothie is super easy to make and the perfect combination of ingredients to satisfy your needs, but with a flavor that makes your inner fat girl smile. So why do I like this protein-superfood so much? Well, first off let me tell you how I heard about Rootz in the first place. I met Harrison at his booth at Paleo (f)x this past May. Everything was shutting down for the first night and there was Harrison and I chatting away about health, nutrition and how amazing this protein powder is. After meeting him and learning about his products, I made sure to send everyone I met to his booth.

Now let’s talk about these amazing ingredients. They are top-notch nutrients that we need to recover after a workout and promote overall health.

Here is what you get:

  • Protein Blend: Egg White Protein, Sacha Inchi Protein, Hemp Protein
  • Electrolyte Blend: Coconut, Banana
  • Superfood Blend: Chia Seeds, Flax Seeds, Maca Root, Bee Pollen, Acai, Goji Berries, Blueberries, Royal Jelly
  • Green Detox Blend: Spirulina, Chlorella, Kale, Spinach, Broccoli
  • Other Ingredients: Natural Chocolate Extract, Natural Vanilla Extract, Stevia Leaf, Cinnamon, Natural Sea Salt

I drink one shake a day, after my workout or to replace a meal when I am on the go. My go-to smoothie is this Cocoa Peppermint smoothie. Why you ask? It is so easy to make and I always have the ingredients on hand. I throw it all in a blender and press a button and out comes a cup full of smiles.

Cocoa Mint Smoothie
Author: Chelsea Gold
Ingredients
  • 1/2 cup coconut cream
  • 1/2 tablespoon cocoa powder
  • 1/2 cup almond milk
  • 1/4 teaspoon peppermint extract
  • 1/2 ripe banana
  • 1 scoop of Rootz Chocolate Banana Nut Protein Powder
Instructions
  1. Combine all ingredients into a blender and mix until fully combined.

 

BBQ Blooming Onion + Spicy BBQ Dipping Sauce

Man oh man, I am so excited to share this recipe with you. Besides this BBQ Blooming Onion being so easy to make, it’s also so freakin’ delicious. You won’t believe it.

Paleo Powder 2

Before we get to the good stuff, I have to tell you how excited I am for this post. I teamed up with Paleo Powder Seasoning to share this healthy, delicious recipe, but I wanted to tell you why I love Paleo Powder so much, and how I use it every day.

I grew up with TV dinners and takeout for the most part (sorry mom) and those were packed with MSG, salt and on rare occasions, even some flavor. Well, since changing my eating habits and learning to read every label out there, I have realized that most of the spice blends that I used to use on EVERYTHING were filled with crapolllaaaaaaaa.

Imagine walking through the doors of Paleo f(x) and smelling the most amazing BBQ smell you ever imagined. I’m serious, I made it my mission to follow that smell until I found where it was coming from. Then BOOM! I stood next to, inside, paced in front of Paleo Powders’ booth as long as I could without looking too creepy (don’t worry, I wasn’t totally awkward and I did talk to the awesome owners for a while).

Annnywaaayy, it was super awesome finding some spices that I could trust 100% with the ingredients. Paleo Powder’s spices are all Gluten Free, MSG free, Certified Paleo and Whole 30 approved. If you know me, you know I like clean and simple all the way! I was lucky enough to get to try every single blend they have and every single one amazed me more than the last. SO DAMN GOOD! All I could think about was throwing this all over my meat and eating it. Yep, that’s all I could think about….and now I’m drooling. I use these seasonings on everything from my eggs, to my toast, to my meat and everything else in between.

Paleo Powder 3

So lets get to this bomb BBQ Blooming Onion. When I was thinking about all of the things I could make with my Paleo Powder Pink, I thought about what my family loves at a BBQ. We are all about the roasted veggies, especially onions. I wanted to spice things up (haha get it?) at our Father’s day BBQ this year and make an awesome appetizer that my fam has never seen before. Well, as I was thinking, I grabbed what felt natural to me, an onion, my Pink spice and my apple cutter (I know, odd group of things to grab) and went to town. This recipe is so dang easy!!! It is only 4 ingredients. I know, I was shocked too when it came out of the oven.

All I did was cover this little sucker with oil, mix almond flour with a ton of the Pink spice and slapped it on. Then I made a very simple spicy BBQ sauce to go along for some dipping action. Let’s just say I saved about half for my family because I couldn’t control myself before they arrived!

Paleo Powder1

 

BBQ Blooming Onion + Spicy BBQ Dipping Sauce
Author: Chelsea Gold
Ingredients
  • BBQ Blooming Onion
  • 1 large sweet onion
  • 3 tablespoons almond flour
  • 1.5 tablespoons Paleo Powder Pink
  • 2 teaspoons of coconut oil, melted (or use spray)
  • Spicy BBQ Dipping Sauce
  • 1/2 cup mayo
  • 1 tablespoon horseradish sauce
  • 1/2 tablespoon Paleo Powder Pink
  • 2 tablespoon paprika
  • salt and pepper to taste
Instructions
BBQ Blooming Onion
  1. Heat oven to 450 degrees.
  2. Cut the onion. You can use an apple cutter or with a sharp knife, cut about a 1/2 inch off from the non-root end of the onion and peel off the outer later. Stabilize the onion and make cuts approximately 1/4 inch apart and 1/2 inch down from the root into the middle of the onion.
  3. Spread petals as far as you can without breaking.
  4. Place on a foiled baking sheet.
  5. Using a pastry brush or coconut oil spray and lightly cover all sides and in between every petal.
  6. Combine almond flour and Paleo Powder Pink in a small bowl.
  7. Once Combined, with fingers, sprinkle seasoning mixture all over the onion (around the outside and in between each petal).
  8. Place in oven for 15-20 min, or until you can easily pull a petal off.
Spicy BBQ Dipping Sauce
  1. Combine all ingredients in food processor and pulse until fully combined.

 

PALEO BBQ CHICKEN FLATBREAD

Don’t you just love the summertime? Whenever spring comes along I always crave a delicious BBQ Chicken Flatbread. It reminds me of cool spring nights with family and friends! Whenever I make this flatbread it is always a hit. People always ask for more and I usually end up making two or three before everyone is satisfied.

 Who doesn’t love a good flatbread!
FOR MY FULL POST AND DIRECTIONS HEAD OVER TO SAVORY LOTUS BLOG

Paleo BBQ Chicken Flatbread ~ www.savorylotus.com

 

Paleo BBQ Chicken Flatbread \\ www.savorylotus.com

 

PALEO BBQ CHICKEN FLATBREAD
Author: Chelsea Gold
Ingredients
  • TOPPINGS
  • 1 small red onion, sliced
  • Cilantro, chopped
  • CRUST:
  • ½ cup almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon ground flax seed
  • ¼ teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • ¼ cup water, warm
  • 2 tablespoons palm shortening
  • 1 medium pasture-raised egg
  • BBQ SAUCE:
  • 1 tablespoon ghee
  • 1 16 ounce can of tomato sauce
  • 3.5 ounces tomato paste
  • ¼ cup apple cider vinegar
  • 3 tablespoon blackstrap molasses
  • 2 tablespoon coconut aminos
  • 1 tablespoon Primal Palate BBQ Rub spice
  • 2 teaspoon chili powder
  • CHICKEN:
  • ½ lb chicken breast
  • 1 tablespoon Primal Palate BBQ Rub spice
Instructions
  1. FOR MY FULL POST AND DIRECTIONS HEAD OVER TO SAVORY LOTUS BLOG