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    Home » Recent Recipes

    Why Every Kitchen Needs a Hydration Station and How to Make One

    Why Every Kitchen Needs a Hydration Station and How to Make One - Learn two reasons why every kitchen needs a hydration station and make one today!

    Check out two reasons why you should have a hydration station in your kitchen and learn how to easily make one.

    Why Every Kitchen Needs a Hydration Station and How to Make One - Learn two reasons why every kitchen needs a hydration station and make one today!

    At the end of our counter, just by our door that leads to the patio area, we have a small area of a water pitcher and half a dozen glasses. It's nothing spectacular, just sits on a metal tray purchased at an estate sale and adorned with an IKEA house plant (a variety of calathea?). But that small area serves as our hydrating spot.

    It seems so ridiculously unnecessary to create this "docking station" for hydration but there are reasons why every kitchen needs to have a water station.

    Why Every Kitchen Needs a Hydration Station and How to Make One - Learn two reasons why every kitchen needs a hydration station and make one today!

    Why Every Kitchen Needs a Hydration Station

    Convenience Reasons

    Raise your hand if you are growing increasingly frustrated at the countless glasses strewn about your kitchen. They're e.ve.ry.where! Kids. Husbands. Neighbors. Friends. Each person needs a new glass every time they take a gulp. Then they set the said glass wherever they please and until it's time to grab another glass to quench their thirst because there's no way they would risk contamination from someone else's glass.

    I tried my best teaching them to reuse the same glass and remember where they last set it. I would tell my nieces and nephews - "your glass is next to the KitchenAid Mixer", "yours is right by the blender". And "yours is right in front of the Instant Pot, but no- not the one on the right, the other one."

    I suppose you could use plastic or other disposable cups but I never have that on hand when I need it. Besides, to me it's a money waster and earth pollutant so I'll happily take my real glass glasses.

    Solution: All glasses stay on the tray or nearby the water pitcher.

    Why Every Kitchen Needs a Hydration Station and How to Make One - Learn two reasons why every kitchen needs a hydration station and make one today!

    But how will you know which one belongs to whom? Use colored rubber bands. All the kids (or adults) need to do is remember what color rubber band their glass has. Take it a step further and put the same color rubber band on the wrist of the child so when they come it to get a drink, they'll be able to match the color of the glass band with that of their wrist band. Of course this would only work if you have enough different colored rubber bands so there aren't two of the same.

    I re-used rubber bands from farmer's market produce but you can get multi-colored bands here.

    Wellness Reasons

    Minerals be gone!

    This is one of the most important reasons to have a hydration station. If you have a heavy duty water filtration system like reverse osmosis, chances are your water is stripped of minerals and other nutrients. Reverse Osmosis is a great system to filter chlorine, fluoride, lead and other nasties but in the process they also filter beneficial minerals. Minerals that our bodies need for proper immune system function.

    Why Every Kitchen Needs a Hydration Station and How to Make One - Learn two reasons why every kitchen needs a hydration station and make one today!

    I add those minerals back into the water by adding a few drops of this to my pitcher of water. I realize it's far from the ideal of spring water naturally rich in minerals but not everyone has access to spring creek in their backyard.

    You can also add herbs to your pitcher or any of these add-in from this Detoxifying Waters post. Or just plain water with minerals works great.

    No more ice cold water!

    If regular body temperature is 98.6 F degrees, imagine what a tall glass of ice cold water does to your internal temperature. If there's anything I've learned over the past years of healing a severe hormonal imbalance, it's that you want your body temperature as close to 98.6 as possible.

    Sure, drinking ice cold water feels nice when you're at the poolside and it's 2000 degrees outside and is probably a very smart thing to do to cool off. But under normal conditions, we avoid cold drinks to hydrate. If we want a cool treat, we make ice cream or a smoothie as those are typically enjoyed slower, giving your body time to adjust gradually.

    Why Every Kitchen Needs a Hydration Station and How to Make One - Learn two reasons why every kitchen needs a hydration station and make one today!

    I personally have found that I am better quenched with room temperature water than ice cold water or even water straight from the refrigerator. My body prefers water that is closer to my natural body temperature.

    Solution: Having a pitcher of water set on your counter will give you room temperature water that not only hydrates but wont shock your insides. Adding minerals to the pitcher will assure you're getting the maximum benefit from your aqua.

    Why Every Kitchen Needs a Hydration Station and How to Make One - Learn two reasons why every kitchen needs a hydration station and make one today!

    How to Create a Hydration Station

    Very easily. Grab a pitcher of water, fill it with filtered water. Add 10-20 drops of trace minerals and give it a quick stir. Set a few rubber banded drinking glasses around the pitcher. Instruct your family to remember which color belongs to them so they can re-use it.. Remove the rubber bands before washing the glasses at the end of the day and refill the pitcher as necessary.

    There you go. No more empty glasses filling every counter space and you'll have good-for-your-body water ready at your fingertips. Stay hydrated, friends!

    Pin this!

    Why Every Kitchen Needs a Hydration Station and How to Make One - Learn two reasons why every kitchen needs a hydration station and make one today!

     

    Why Every Kitchen Needs a Hydration Station and How to Make One - Learn two reasons why every kitchen needs a hydration station and make one today!

    Almond-Crusted Trout and Cucumber Olive Salad (Low Carb, Paleo, Whole 30)

    Almond Crusted Trout with Chermoula and Cucumber Olive Salad - This naturally gluten free meal can be brought together in 40 minutes. Delicious and complete meal that is paleo and whole30.

    A perfectly crunchy crust gives way to tender trout paired with delicious Cucumber Olive Salad makes a healthy 30 minute meal. 

    Almond-Crusted Trout (Low Carb, Paleo, Whole30) -A perfectly crunchy crust gives way to tender trout paired with delicious Cucumber Olive Salad makes a healthy 30 minute meal. #30minutemeal #whole30

    This post is in partnership with Sun Basket, opinions and photography are my own. Thank you for supporting companies I believe in. 

    I grew up with a mom who loved to cook and she did it well. There was no shortage of home-cooked, nutritious foods (that is until we came to the states and commercial foods took over). But even with the convenience of industrialized foods at her fingertips, my mom relished in making her signature Cream Puffs and French Crepes (with real butter) and soups loaded with nutrition. It came natural to her because that was her upbringing too.

    There were our standard tastes and flavors that she was used to cooking with and we were used to eating. Lamb was pretty common in our home. As was anything with organ meats. The regular standbys of mayonnaise, garlic and dill was pretty much a no-brainer.

    However, one thing I wish we had more of was flavors and textures that were new to us. Tastes that we were unfamiliar with. Ingredients completely unique and unusual.

    Almond-Crusted Trout (Low Carb, Paleo, Whole30) -A perfectly crunchy crust gives way to tender trout paired with delicious Cucumber Olive Salad makes a healthy 30 minute meal. #30minutemeal #whole30

     

    What is Chermoula?

    It would take me over three decades to expand my palate and learn to appreciate the food of other cultures and flavors. The most recent ingredient I learned to love is chermoula.

    It's an herby marinade used in Algerian, Libyan and Moroccan cooking. It's traditionally used to flavor seafood but can also be used on meats and vegetables. It consists of fresh herbs, olive oil, garlic and seasonings and adds a very delicate yet zesty flavor to any dish.

    I learned about Chermoula through Sun Basket. Though you can easily make it yourself, it already came prepped and ready to go in this meal. I love exploring other cultures through Sun Basket's wild flavor combinations and delicious recipes. It's definitely not something I naturally would add to my trout, but it works amazingly well in this dish.

    And that's another reason why I love Sun Basket. It gives me the confidence to try something unique without having to buy a boatload of ingredients I may not use later. There has not been a recipe I haven't liked with Sun Basket.

    And right now, you can get 3 FREE Family Menu Meals of fresh, organic, non-GMO ingredients and kid-friendly recipes delivered to your doorstep!

     

    Almond-Crusted Trout (Low Carb, Paleo, Whole30) -A perfectly crunchy crust gives way to tender trout paired with delicious Cucumber Olive Salad makes a healthy 30 minute meal. #30minutemeal #whole30

    Almond-Crusted Trout and Cucumber Olive Salad (Low Carb, Paleo, Whole30)

    Sun Basket makes it easy to cook healthy meals and is suitable for people following Paleo, Gluten-Free, and Vegetarian diets. They also have options for Breakfast only and their newest (and my favorite!) is Family option.

    You  choose from delicious recipes each week and have them delivered to your door in appropriate packaging to withstand the weather. Because you get to choose the recipes - you get to choose unique flavors to try next!

    My favorite part about Sun Basket - they take great care to select organic, non-GMO produce from the best local farms and sustainably sourced, hormone-free meats and seafood.  Because behind every great meal, are superb ingredients!

    Printable Recipe

    Almond Crusted Trout with Chermoula and Cucumber Olive Salad - This naturally gluten free meal can be brought together in 40 minutes. Delicious and complete meal that is paleo and whole30.
    Print Recipe
    4.50 from 12 votes

    Paleo Almond-Crusted Trout with Chermoula and Cucumber-Olive Salad

    A perfectly crunchy crust gives way to tender trout paired with delicious Cucumber Olive Salad makes a healthy 30 minute meal.
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: Dairy Free, GAPS, Low Carb, Paleo, Primal, Quick & Easy, Whole 30
    Servings: 2 servings
    Calories: 618kcal
    Author: Anya @ Prepare & Nourish

    Ingredients

    Cucumber-Olive Salad

    • 1 Persian cucumber
    • 3 tablespoons Kalamata olives
    • 3 tablespoons Castelvetrano olives
    • 1 medium lemon
    • 2 tablespoons extra virgin olive oil
    • salt & pepper to taste

    Trout

    • 2 6 oz. trout fillets
    • ¼ cup almond meal
    • 1 egg
    • ½ cup slivered almonds
    • 2 tablespoons avocado oil for frying
    • Sun Basket chermoula (fresh parsley, cilantro, olive oil, fresh garlic, coriander, cumin, salt) optional (see note)
    • 1 tablespoon extra virgin olive oil
    • salt & pepper to taste

    Instructions

    Cucumber & Olive Salad

    • Trim the ends from the cucumber; peel the cucumber, if desired. Cut the cucumber in half lengthwise, then on the diagonal into ¼ inch thick slices. 
    • Coarsely chop the Kalamata olives and Castelvetrano olives. 
    • Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the chermoula. 
    • In a medium bowl, stir together the cucumber, olives, lemon zest and 2 teaspoons of extra virgin olive oil. Season to taste with salt. 

    Almond- Crusted Trout

    • Pat the trout dry with a paper towel; season with salt and pepper.
    • In a shallow bowl or plate, spread the almond meal in an even layer; season with salt and pepper. 
    • Crack the egg into another shallow bowl; season with salt and pepper and whisk until just blended.
    • In another shallow bowl or plate, spread this slivered almonds in an even layer. 
    • Dredge the trout in the almond meal, turning to coat; shake off any excess. Dip the trout into the egg; allowing the excess to drip off, then gently press both sides into the slivered almonds to help them adhere.
    • In a large frying pan over medium heat, warm 2 tablespoons avocado oil until hot but not smoking. Add the trout and cook until golden brown and cooked through, 4-5 minutes per side, depending on thickness. Watch carefully so the coating doesn't burn. Reduce heat if necessary.

    Chermoula

    • In a small bowl, stir together the chermoula (fresh parsley, cilantro, olive oil, fresh garlic, coriander, cumin, salt), reserved lemon juice and 1 tablespoon of extra virgin olive oil. Season to taste with salt. 

    Assembling the Meal

    • Transfer the trout and cucumber-olive salad to individual plates. Drizzle the trout with the chermoula and serve.

    Notes

    | Nutrition Information Disclaimer |
    *Chermoula: if you don't have any on hand, feel free to use pesto. 

    Nutrition

    Calories: 618kcal | Carbohydrates: 11g | Protein: 12g | Fat: 61g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 406mg | Potassium: 261mg | Fiber: 5g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 5.5mg | Calcium: 126mg | Iron: 1.9mg

    If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

    Need More Quick Whole30 Ideas?

    Cajun Fish Tacos (Paleo, Whole30, Low Carb, GAPS)
    Lazy Cabbage Rolls (Paleo, Low Carb, Whole30)
    Veggie-Packed Sloppy Joes (Paleo, Low Carb, Whole30)
    Fish en Papillote (Paleo, Low Carb, Whole30)

    >>> Pin This <<<

    Almond-Crusted Trout (Low Carb, Paleo, Whole30) -A perfectly crunchy crust gives way to tender trout paired with delicious Cucumber Olive Salad makes a healthy 30 minute meal. #30minutemeal #whole30

    Almond-Crusted Trout (Low Carb, Paleo, Whole30) -A perfectly crunchy crust gives way to tender trout paired with delicious Cucumber Olive Salad makes a healthy 30 minute meal. #30minutemeal #whole30

    Chicken Potato Casserole (Easy Chicken Potato Bake)

    scalloped potatoes on a white dish with tomatoes and chicken.

    This Chicken Potato Casserole is a hearty and satisfying dish featuring chicken, scalloped potatoes, and other vegetables - all baked to perfection in one dish. It’s an Easy Chicken Potato Bake with simple preparation and minimal clean-up - the easy weeknight dinner the whole family will love.

    white plate of potatoes and casserole dish to the side

    Can we all agree that one-pot wonders are a home cook’s secret trick to quickly getting dinner on the table? Some of our favorites are this balsamic chicken with veggies and crustless pizza. But these sheet pan nachos are a favorite crowd-pleaser again and again.  

    It doesn’t get easier and more convenient than having protein, carbs, fat, and fiber in the same pan, ready to devour like this perfect dish. This hearty casserole is my go-to recipe on busy nights. It's so easy to whip up, it's featured on a collection of recipes for unexpected visitors.

    In this simple casserole, we give classic meat and potatoes a makeover by adding favorite herbs and veggies and baking it all to tender perfection. 

    The juicy chicken is fabulously tender and full of flavor. And the scalloped potatoes take this dish to the next level. Tucked between the chicken and potatoes are slices of tomatoes and onions, adding incredible moisture, texture, and flavor.

    [feast_advanced_jump_to]

    Why you'll love this chicken potato casserole

    • Perfect for busy weeknights. This chicken potato recipe comes together quickly with only a few basic ingredients. Also, cleanup is a breeze making mealtime even more enjoyable.  
    • Comfort food flavors. Chicken thighs are coated in creamy mayo, layered with onions and tomatoes, and covered with delicious scalloped potatoes. It’s comfort food in a casserole dish.
    • Versatile. Have picky eaters? No problem - this dish is easy to customize based on personal tastes, preferences, and even the seasonality of veggies.  
    💭Pro tip: Double the recipe - one for dinner and one to deliver to a friend in need. This total comfort food is sure to bring a smile to a hurting friend or new mom.

    Ingredients

    ingredient list for chicken potato bake
    • Chicken thighs: Boneless skinless chicken thighs will give the best flavor and texture, but skinless chicken breasts will work too. 
    • Potatoes: The best potatoes for this dish are Yukon gold potatoes because they hold their shape and cook faster than other potatoes.
    • Tomatoes: The tomatoes add a slightly sweet and tangy flavor to the casserole and provide moisture, ensuring the chicken stays juicy and tender. 
    • Yellow onion: The onions add savory flavor, and the natural sweetness balances the tanginess in the tomatoes. It also adds terrific moisture as well as a slight crunch.
    • Mayonnaise: Used as a binding agent, helping to hold all the ingredients together and adding a creamy texture to the bake. It also keeps chicken and potatoes moist during cooking.
    • Herbs and spices: Use your favorite seasonings, such as garlic powder, paprika, dried basil, and dried oregano, to season chicken and scalloped potatoes.

    See recipe card for exact quantities.

    💭Make it Nutrient-Dense: Consider making your own healthy mayonnaise so you can fully control all the ingredients that go into your meal. 

    Variations

    Use chicken breasts: Fat is flavor, but if you prefer a leaner dish, try boneless skinless chicken breasts. 

    Cut differently Scalloped potatoes makes this dish fancy, but you can also dice potatoes, tomatoes, and onions instead.

    Change up veggies: We love the flavor profile of tomatoes and onions and the moisture they bring to the dish. But feel free to use zucchini, mushrooms, or bell peppers. 

    Try different potatoes: Using gold potatoes will ensure that they are tender and fully cooked at the same time as the chicken, but feel free to use your favorite type of potato. Russet potatoes and red potatoes may work.

    Spice it up: Use your favorite seasonings and spices. I like dried basil, oregano, garlic powder, and paprika. But this dish is versatile and goes with your favorite spices.

    Scalloped potatoes in a baking dish

    Helpful Tips

    Using frozen chicken: Quickly thaw frozen chicken in a bowl full of water. Ensure it’s thoroughly sealed first, then submerge it in water for 15 minutes. Replace water as needed.

    Slice potatoes evenly: For everything to be cooked through, it’s essential to slice the potatoes evenly. Using a mandolin slicer will ensure that the scalloped potatoes are uniform.

    Pour out liquid: After uncovering, you may find that the casserole produced a lot of liquid. Carefully pour some of it out and discard it to allow for proper browning. 

    Use kitchen shears: A quick way to cube or cut your chicken is using kitchen shears instead of board and knife. Do it directly in the casserole pan and save yourself an extra bowl to wash.

    Step-by-Step Instructions

    The complete printable recipe with detailed instructions is in the recipe card below.

    This easy chicken bake comes together quickly with just a handful of ingredients and a few steps. 

    seasoned chicken with mayo and seasonings.

    Step 1. Season chicken

    Cut chicken into small bite-size pieces and toss with mayonnaise and your choice of seasonings. Spread chicken evenly across the casserole dish.

    adding onions and tomatoes on top of chicken.

    Step 2. Add veggies

    Layer sliced tomatoes and onions directly on top of the chicken—season with salt and pepper.

    💭Pro tip: Pat dry the chicken with paper towels before seasoning to remove excess moisture. This will help the mayo and seasonings adhere better.
    sliced potatoes in a large bowl

    Step 3. Slice potatoes

    Next, slice potatoes using a mandolin or sharp knife and toss them in a medium bowl with the remaining mayonnaise and additional seasonings. Transfer to the chicken and veggies and spread evenly.

    scalloped potaoes in a casserole dish.

    Step 4. Bake casserole

    Lastly, cover the entire casserole and bake until the chicken is cooked through. Remove the cover and bake for a few more minutes until the tops are golden brown. You can also broil for the last five minutes.

    💭Pro tip: Allow the casserole to rest for 5 minutes before serving. You may also need to pour out some residual liquid and juices from the chicken and veggies.
    scalloped potatoes with chicken and tomateos on plate

    Helpful Tools & Links

    Below are some affiliate links that may be helpful to you as you make this chicken potato cassesrole. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

    • Tools: chef knife, cutting board, mandolin slicer, large mixing bowl
    • Ingredients: real salt, dried basil, dried oregano, garlic powder
    • Serving Supplies: 13-inch baking dish with platter lid, freezer-safe container, airtight container for leftovers

    Serving Suggestions

    Make it a meal! Consider serving this chicken and potato bake with an easy side salad like shredded cabbage salad or a seasonal cucumber tomato onion salad. 

    You can also keep things simple and serve this casserole with a side dish like roasted broccolini or these easy air fryer zucchini. Garnish with fresh parsley or dried parsley for a pop of color and finishing touch.

    Chicken Potato Casserole pairing suggestions
    • fermented jalapeno slices in mason jar | how to lacto-ferment jalapeno peppers
      How to Make Lacto-Fermented Jalapeño Peppers
      Cook Time20 Minutes
    • roasted carrots on white platter.
      Roasted Carrots with Garlic
      Cook Time30 Minutes
    • Greek Tomato & Cucumber Salad (Low Carb, Primal, GAPS) -This Greek Tomato and Cucumber Salad with or without feta cheese has all the robust Mediterranean flavors. With a simple 4-ingredient salad dressing, this salad can be made in 15 minutes. #healthysalad #greeksalad
      Greek Tomato and Cucumber Salad (Primal, Low Carb, GAPS) +VIDEO
    • red cabbage kraut in a jar.
      Red Cabbage Sauerkraut Recipe (Fermented Red Cabbage)
      Cook Time168 Hours 10 Minutes

    Storage and Reheating Instructions

    To store: If you have any leftovers, transfer them to an airtight container and store chicken potato casserole leftovers in the refrigerator for up to four days.

    Storage containers: I prefer using glass containers similar to these that can go from refrigerator to oven for easy reheating.

    To reheat: The best way to reheat chicken potato casserole is to use an air fryer or convection oven. Transfer the glass container with leftovers into the air fryer/convection oven and heat it for 10-15 minutes at 400 degrees Fahrenheit. 

    Alternatively, you can reheat leftovers in a cast iron skillet with a lid on medium-low heat. You may need to add a tablespoon or two of water to create steam. 

    To freeze: Freeze chicken potato bake leftovers in a freezer-safe glass dish and freeze for up to 3 months. Thaw in the fridge overnight and then bake until heated through. Please note the texture will be altered as potatoes don’t freeze well, but it’s doable.

    chicken and potato dish with missing cut of casserole

    FAQs

    Can I make this recipe ahead of time?

    Yes, you can make this easy recipe ahead of time and keep it covered in the fridge until ready to bake. Allow it to come to room temperature before baking it.

    What can be added on top of the potatoes?

    This easy casserole recipe is appealing partly because of its simplicity. But to jazz it up, add some shredded cheese like fresh Parmesan or cheddar cheese. Bacon bits also add excellent flavor and texture (learn how to make homemade oven-baked bacon bits). And lastly, remember to garnish with sliced green onions and fresh curly for a pop of color.

    Can I use leftover chicken instead of raw?

    Cooked chicken, like rotisserie chicken, is excellent for recipes like Chicken Cabbage Casserole, but for the best result, using raw chicken is best here. However, with slight modifications, you can use leftover chicken. Coat the chicken with mayo well and add another liquid like heavy cream or chicken broth to compensate for the natural juices in raw chicken.

    Looking for more one pot meals? Here are some ideas:
    • Sheet Pan Garlic Butter Salmon, Asparagus & Potatoes Sheet Pan - A complete meal on one pan - full of flavor and easy to put together. Can be customizable to fit your dietary needs for Whole30, Paleo, or Low Carb. #sheetpan #onepan #salmon
      Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes
    • shepherd's pie in a cast iron skillet with a spoon.
      Traditional Shepherd's Pie Recipe with Lamb
    • zuppa toscana on white plate.
      Instant Pot Zuppa Toscana (Olive Garden Copycat Recipe)
    • Sausage and peppers on a baking sheet, with two white plates and utensils on the side.
      Oven-Baked Sausage and Peppers
    Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

    Printable Recipe

    scalloped potatoes on a white dish with tomatoes and chicken.
    Print Recipe
    4.82 from 16 votes

    Chicken Potato Casserole (Easy Chicken Potato Bake)

    This Chicken Potato Bake recipe is simple yet so flavorful. With only 5 main ingredients, this meat and potatoes casserole is total comfort food on busy nights.
    Prep Time30 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: casserole, chicken potato bake, chicken potato casserole, chicken scalloped potatoes
    Servings: 10 servings
    Calories: 309kcal
    Author: Anya @ Prepare & Nourish

    Equipment

    • Casserole dish
    • Mandolin slicer

    Ingredients

    • 1 ½ pounds chicken thighs boneless and skinless
    • ⅔ cup mayonnaise divided
    • 1 tablespoon dried basil
    • 1 teaspoon garlic powder
    • 1 teaspoon sea salt
    • ½ teaspoon dried oregano
    • 2 medium tomatoes, sliced approximately ¾ pounds
    • 1 yellow onion, sliced approximately ½ pound
    • 2 pounds Yukon gold potatoes, sliced thinly
    • salt and pepper
    • ¼ cup Parmesan cheese optional

    Instructions

    • Prepare chicken. Preheat oven to 425 degrees Fahrenheit. Cut the chicken into bite-size pieces and toss with basil, garlic powder, oregano, salt, and ⅓ cup of mayonnaise. Spread evenly on the bottom of a 13-inch casserole dish (4 quarts).
      raw chicken in a casserole dish
    • Add vegetables: Slice tomatoes into ¼" thickness and spread them evenly on top of the chicken. Follow with sliced onions in the same manner. Lightly season with salt and pepper. 
      sliced tomatoes in a casserole dish
    • Toss potatoes: Thinly slice potatoes using a mandolin or a sharp knife. Toss with remaining mayonnaise and spread evenly over the onions. Top with Parmesan cheese (if using) and freshly ground pepper.
      potatoes with parmesan
    • Bake casserole: Cover and bake in a preheated oven for 30 minutes. Remove cover and continue to bake for 20 more minutes or until golden brown on top. Broil for 5 minutes until golden brown. Remove from oven and allow to rest.
      scalloped potatoes in a casserole dish

    Notes

    Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in a non-preheated oven at 400 degrees Fahrenheit for 10 minutes or until warmed through.
    Tips: You may need to pour out the liquid after baking the casserole dish as the veggies will release a lot of liquid. Allow the chicken potato bake to rest for 10 minutes after baking.
    Variations: You may use chicken breast instead of chicken thighs and use your favorite potatoes but adjust baking time accordingly.

    Nutrition

    Calories: 309kcal | Carbohydrates: 18g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 418mg | Potassium: 627mg | Fiber: 3g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 2mg

    Gluten Free Sourdough Pancakes

    Gluten Free Sourdough Pancakes - These Gluten Free Sourdough Pancakes are rich in tangy buckwheat flavor and delicious. Smother with pastured butter, favorite berries and real maple syrup.

    These Gluten Free Sourdough Pancakes are rich in tangy buckwheat flavor and delicious. Smother with pastured butter, favorite berries and real maple syrup. 

    Gluten Free Sourdough Pancakes - These Gluten Free Sourdough Pancakes are rich in tangy buckwheat flavor and delicious. Smother with pastured butter, favorite berries and real maple syrup.

    I received a product in exchange for my honest review. I only recommend products I trust and use myself.  

    I recently received Shannon Stonger's newest book Traditionally Fermented Foods (Page Street Publishing) and am absolutely smitten by all the nourishing ferments. If you've been around long enough, you know I love traditional foods. Foods that our great grandfathers cultivated and our great grandmothers prepared. Recipes that have been passed down from generations to generations and that were made to nourish and sustain our bodies.

    These foods consisted of organ meats, various ferments and grass fed dairy and were staples in the kitchens of our ancestors. Sadly that has become a lost art.

    Related: Nourishing Foods Defined

    Gluten Free Sourdough Pancakes - These Gluten Free Sourdough Pancakes are rich in tangy buckwheat flavor and delicious. Smother with pastured butter, favorite berries and real maple syrup.

    Shannon is a natural whiz at all things fermentation. She's a regular contributor at Cultures for Health, a source of ferment starters and information on the art of culturing foods. Furthermore, her degree in Chemistry pretty much makes her an expert in culturing bacteria.

    Traditionally Fermented Foods

    Traditionally Fermented Foods - get your copy HERE

    The book begins with the basic fermentation process and why one would ferment in the first place. In addition, Shannon offers troubleshooting tips and tricks. Every section has additional information specific to those particular foods. The section on Vegetables is loaded with beautiful, nourishing recipes such as Pizza Green Beans, Everyday Spicy Carrots, and Basic Brine-Fermented Vegetables.

    The Grains section includes recipes such as Gluten Free Sourdough Dinner Rolls, Perpetual Fermented Porridge, and Fermented Polenta. Followed by the Dairy section which includes Kefir, Milk Clabber, and Cultured Buttermilk. I was pleasantly surprised to see Okroshka, cold summer soup. It just reminds me yet again how traditional my heritage foods truly are.

    The book wouldn't be complete without a section on Beverages which contain recipes such as Sweet Potato Kvass and The Pits Soda and Condiments section includes Veg Brine Fermented Hot Sauce and Cultured Dairy Ranch Dressing.

    Traditionally Fermented Foods is rich with information for both the novice and expert in fermenting.  It's a great addition to my real food cookbooks, right next to Nourishing Traditions.

    Gluten Free Sourdough Pancakes - These Gluten Free Sourdough Pancakes are rich in tangy buckwheat flavor and delicious. Smother with pastured butter, favorite berries and real maple syrup.

    How to Make Sourdough Starter

    In order to make these sourdough pancakes, you need to start with making sourdough starter. The best gluten free flours to sour are teff, sorghum, and buckwheat.

    Days 1 - 3: In a quart jar, combine ½ cup of your choice of gluten free flour and a scant ½ cup of water. Mix vigorously to incorporate air. Cover with a clean cloth and secure with a rubber band. Leave at room temperature for 12 hours. Repeat feedings with the same amounts of flour and water.

    Days 4 - 7: Continue to feed every 12 hours and discard half of the starter before very feeding. You can add the discarded starter to any quick bread recipe, crepes or fritters.

    Printable Recipe

    Gluten Free Sourdough Pancakes - These Gluten Free Sourdough Pancakes are rich in tangy buckwheat flavor and delicious. Smother with pastured butter, favorite berries and real maple syrup.
    Print Recipe
    5 from 7 votes

    Gluten Free Sourdough Pancakes

    These gluten free pancakes are traditionally fermented with a sourdough starter. Enjoy with lots of butter and your choice of topping. 
    Prep Time8 hours hrs
    Cook Time20 minutes mins
    Total Time8 hours hrs 20 minutes mins
    Course: Breakfast
    Cuisine: American
    Servings: 6
    Author: Anya @ Prepare & Nourish

    Ingredients

    • ½ cup gluten free sourdough starter *
    • 1 cup buckwheat flour
    • ⅔ cup rice flour
    • 1 ¼ cup full fat milk
    • 3 eggs
    • 1 teaspoon vanilla extract
    • ½ teaspoon real salt
    • 1 tablespoon baking powder

    Instructions

    • Combine the sourdough starter, buckwheat flour, rice flour and milk in a medium mixing bowl. Combine with a fork until all ingredients are hydrated. Cover and allow to ferment overnight at room temperature.
    • In the morning, preheat a griddle pan or skillet over medium heat.
    • Uncover the fermented batter and mix lightly with a fork to break up a bit. Make a well in the middle. 
    • Crack the eggs into the well and beat. Add the vanilla and salt and begin incorporating the egg mixture into the surrounding batter.
    • Once the dough is nearly mixed, sprinkle the baking powder over the top and stir until completely combined. 
    • When the griddle is hot, great it lightly with butter, lard or coconut oil. Ladle ⅓ cup of the batter onto the griddle to form a pancake. Cook for 2-3 minutes until small bubbles just begin to appear and the edges begin to firm.
    • Carefully flip and cook an additional 2 minutes or until golden brown. 
    • Serve piping hot with butter and jam, syrup or honey. 

    Notes

    To make a gluten free sourdough starter: 
    Days 1 - 3: In a quart jar, combine ½ cup of gluten free flour such as teff, sorghum, or buckwheat, and a scant ½ cup of water. Mix vigorously to incorporate air. Cover with a clean cloth and secure with a rubber band. Leave at room temperature for 12 hours. Repeat feedings with the same amounts of flour and water. 
    Days 4 - 7: Continue to feed every 12 hours and discard half of the starter before very feeding. You can add the discarded starter to any quick bread recipe, crepes or fritters. 


    Spicy Asian Cucumber Salad Recipe

    cucumber salad in white bowl with forks to the side.

    This Spicy Asian Cucumber Salad is made with refreshing cucumbers, crunchy red onions, fragrant cilantro, and a simple roasted sesame dressing. It's a healthy salad to accompany all your Asian dishes and it comes together quickly in under 15 minutes! Plus, this easy recipe is an excellent way to use up your surplus of cucumbers.

    close up of cucumber salad with red onions, cilantro, and black sesame seeds.

    Embrace the summer heat with this refreshing Asian Cucumber Salad recipe. It is the queen of all salads and for good reason.

    Thinly sliced cucumbers and crispy red onions tossed in a delicious medley of roasted sesame dressing, tangy rice vinegar, and savory coconut aminos - this salad perfectly captures the essence of summer in every bite.

    Add in some fresh cilantro, a touch of spiciness, and a black sesame seeds for good measure, and it's a perfect accompaniment to your outdoor gatherings, picnics, or an easy side to a weeknight dinner.

    Pair it with your favorite chicken recipe or stir-fry to make it a complete meal.

    [feast_advanced_jump_to]

    Why you'll love this recipe

    Use up excess cucumbers - If you have a surplus of cucumbers from your garden or a generous supply from a farmer's market, this salad recipe is for you!

    Easy to make - With only 3 fresh ingredients and a handful of pantry staples, this Asian cucumber salad comes together quickly and effortlessly.

    Perfect for meal prep - This salad can be made ahead of time and stored in the refrigerator, allowing the flavors to develop. Make over the weekend to enjoy on busy weeknights.

    Great accompaniment to Asian meals - Its versatile flavors make it an excellent pairing to various Asian cuisines. Whether it's Korean, Japanese, Chinese, or Thai - you can switch things up to make it work for your dinner tonight.

    💭Fun Fact: Cucumber salads are popular across various Asian cuisines and are appreciated not only for their refreshing taste but also for their cooling properties as they have a practical purpose to help people stay cool during hot weather. 

    Ingredients

    Learn how to make Spicy Cucumber Salad with 3 fresh ingredients plus the simple salad dressing. This easy recipe takes only 15 minutes from start to finish.

    ingredient shot for asian cucumber salad with cucumbers, red onion, salad dressing, and seasonings.
    • Cucumbers: Use thin-skinned seedless cucumbers such as Persian cucumbers or English cucumbers. This provides a crisp, refreshing, and crunchy base for the salad. Mini cucumbers would make a fun visual twist.
    • Red onion: Adds a hint of sharpness and color to the salad. You can use shallots or a white onion in a pinch.
    • Fresh cilantro: Provides a bright and herbaceous note to the salad and complements the rest of the ingredients well.
    • Dressing: A simple blend of toasted sesame oil, rice vinegar, coconut aminos, crushed red pepper, black sesame seeds, and unrefined sea salt completes this easy Asian cucumber salad.

    See the recipe card for exact quantities.

    Substitutions and Variations

    • Paleo/Whole30 Cucumber Salad - All the ingredients are naturally Whole30 and paleo compliant but if unsure about the rice vinegar, switch that out with apple cider vinegar.
    • Low Carb and Keto Cucumber Salad - Most of the ingredients are naturally low carb and there is no sweetener of any kind in this salad recipe. Swap out the rice vinegar with apple cider vinegar to reduce the carb count further. Given that there is very little fat in this dish, it's not technically keto.

    Use this simple Asian Cucumber Salad recipe as a general base to add more unique flavor. Here are some great ideas:

    • Chinese Cucumber Salad - Add one minced garlic clove and a touch of ginger for a zesty kick. Drizzle some honey for a hint of sweetness and swap coconut aminos with soy sauce. Add some chili oil for a fiery kick.
    • Japanese Cucumber Salad - Use Japanese cucumbers (Kyuri) instead of Persian cucumbers. Add white sesame seeds along with black. Substitute coconut aminos with ponzu sauce and sub rice vinegar with mirin (sweet rice wine vinegar). Top with seaweed flakes or furikake.
    • Korean Cucumber Salad - Add Gochujang (fermented chili paste) or Korean red pepper flakes called Gochugaru (which is a staple ingredient in Kimchi recipe) for a savory and spicy kick. Replace red onions with finely chopped scallions or green onions.
    cucumber salad with red onions and cilantro in a white bowl on a white background.

    Make it Nutrient Dense

    Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this easy cucumber salad recipe. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nutrient-dense meal.

    Make this seasonally. Cucumbers and cilantro are abundant during the warm summer months, which is a good thing they can cool you down. Make this refreshing cucumber salad regularly during hot weather, and source the cukes from your local farmer's markets for the best flavor.

    Use quality ingredients. Aside from the freshest cucumbers, use the best quality ingredients. That often likely means organic oil, vinegars, unrefined sea salt, and other seasonings. Initially, that may seem expensive but these pantry staples will last you a long time.

    Add in a ferment. Toss this with homemade Kimchi for the ultimate side dish. Or add a little spicy sauerkraut (made with ginger and garlic!) to spice things up.

    Helpful Tips

    Adjust spice level - If you prefer a milder salad, reduce the red pepper flakes or omit them altogether. Alternatively, if you enjoy a spicier salad, increase the amount to suit your taste.

    Toasted sesame seeds - Toasting the sesame seeds in a dry pan over medium heat for a few minutes can enhance their nutty flavor. Be careful not to burn them though!

    Make-ahead tip - This salad is great to make ahead. In fact, it tastes better as it ages. But at the very least, you want the flavors to meld together and intensify for at least 30 minutes in the fridge.

    💭Pro-tip: For easy cleanup, add the dressing ingredients directly into the salad bowl to avoid extra dishes to wash.

    Step-by-Step Instructions

    The complete printable recipe is below in the recipe card for your convenience.

    The recipe for Asian cucumber salad is very straightforward. Thinly sliced refreshing veggies are tossed in a tangy roasted sesame dressing for a salad that is out of this world delicious!

    fresh ingredients added to white bowl including cucumbers, cilantro, and red onion.

    Step 1. Slice

    Thinly slice cucumbers and red onions and place them into a medium bowl. Add finely chopped cilantro.

    overhead of clear small bowl with dressing, black sesame seeds and red chili flakes.

    Step 2. Whisk

    In a small bowl, whisk together the sesame oil, vinegar, coconut aminos, salt, sesame seeds, and pepper flakes.

    💭Pro tip: Use a mandoline slicer to achieve thin and uniform slices of cucumbers and red onions. 
    roasted sesame dressing poured over cucumbers and red onion asian salad dressing.

    Step 3. Toss

    Pour the roasted sesame dressing over the cucumbers and red onions and toss to coat evenly.

    close up of cucumber salad with red onions, cilantro, and black sesame seeds.

    Step 4. Chill

    Serve immediately or place in the refrigerator for up to a week for a more pickled taste.

    💭Pro tip: If refrigerating, freshen the cucumber salad up by garnishing with freshly chopped cilantro and sesame seeds. 
    close up overhead shot of cucumber salad with red onions and black sesame seeds with forks to the side.

    Helpful Tools & Links

    Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

    • Tools: chef knife, cutting board, large mixing bowl, mandoline slicer
    • Ingredients: sea salt, black sesame seeds, red pepper flakes, toasted sesame oil, rice vinegar, coconut aminos
    • Storage Supplies: wide-mouth mason jars for leftovers, glass snap containers

    Serving Suggestions

    Serve this paleo cucumber salad as a side dish alongside other Asian main courses such as stir-fries, grilled meats or fish, sushi bowls, or noodles.

    The crispness and vibrant flavors of the salad will complement the main dish well.

    Spicy Asian Cucumber Salad pairing suggestions
    • Salmon poke in a white bowl on a bed of white rice with avocado, cilantro and green onions topped.
      Salmon Poke Bowl (Paleo, Whole30, Low Carb)
    • spicy pork with veggies over ramen
      Spicy Pork Ramen Recipe
      Cook Time1 Hours 30 Minutes
    • chicken wings on black dish with green herb.
      Crispy Baked Salt and Pepper Chicken Wings Recipe
    • Paleo Vietnamese Shaking Beef Bowl is full of bold flavors as pan-seared steaks, onions, ginger and lime-pepper dipping sauce come together. With its pungent bite, the watercress is a great contrast to the beef and roasted sweet potatoes add healthy substance to this 30 minute meal. #whole30 #sunbasket #superfood #paleo
      Paleo Vietnamese Shaking Beef Bowl (30 Minute Meal)
      Cook Time30 Minutes

    Storage Instructions

    To store: Leftover spicy Asian cucumber salad can be stored in an airtight container in the refrigerator for up to 7 days.

    Storage containers: These glass snap containers are perfect for leftovers but if you want to save them as Asian cucumber pickles, consider storing them in a wide-mouth mason jar.

    Cucumber and fresh cilantro with red onion and black sesame seeds salad in a white bowl.

    FAQs

    Can I use regular cucumbers instead of seedless cucumbers?

    Yes! You can use regular cucumbers to make Asian cucumber salad. However, seedless cucumbers are preferred for their crisp texture and minimal seeds (and consequently moisture), which contribute to a better salad consistency.

    How can I make cucumber salad not watery?

    Cucumbers in general have a higher moisture content. But to prevent the cucumber salad from becoming too watery, here are a few tips:
    1. Salt and rest: after slicing the cucumbers, season them lightly with salt and let them rest for 15 minutes. Afterwards, rinse the cucumbers and pat dry with paper towels to remove excess moisture.
    2. Remove seeds: if using cucumbers with large or watery seeds, scoop them out with a spoon before slicing.
    3. Drain: After dressing the salad, allow it to sit for a few minutes to let any excess moisture accumulate at the bottom of the bowl. Then scoop out the salad with a slotted spoon, leaving the moisture in the bowl.

    Can I scale this recipe to make a big batch for a crowd?

    Absolutely! You can easily scale this recipe to make a larger batch for a crowd or party. Simply adjust the servings needed and follow the recipe. Keep in mind, that a party typically has several sides and therefore the serving amount may change per person. Also, tasting and adjusting the seasonings before serving is a good idea to ensure your desired flavor.

    Looking for more cucumber recipes? Here are some ideas:
    • Shredded cabbage with cucumbers in a white bowl.
      Cabbage Cucumber Salad
    • Tomato wedges with cucumber slices and thinly sliced white onion
      Cucumber Tomato and Onion Salad
    • Everything Bagel Cucumber Bites with Smoked Salmon (Low Carb, GAPS, Primal) - Healthy smoked salmon on top of cream cheese topped cucumber slices and finished off with Everything Bagel Seasoning. A delicious, super easy, 15 minute, low-carb appetizer. #lowcarb #appetizers #smokedsalmon
      Everything Bagel Cucumber Bites with Smoked Salmon (Low Carb, GAPS, Primal)
    • Greek Tomato & Cucumber Salad (Low Carb, Primal, GAPS) -This Greek Tomato and Cucumber Salad with or without feta cheese has all the robust Mediterranean flavors. With a simple 4-ingredient salad dressing, this salad can be made in 15 minutes. #healthysalad #greeksalad
      Greek Tomato and Cucumber Salad (Primal, Low Carb, GAPS) +VIDEO
    Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

    Printable Recipe

    cucumber salad in white bowl with forks to the side.
    Print Recipe
    5 from 2 votes

    Asian Cucumber Salad

    Crunchy, refreshing cucumbers and red onion tossed in a tangy blend of fiery red pepper flakes and savory Asian flavors. This Spicy Asian Cucumber Salad recipe has the perfect balance of heat and freshness.
    Prep Time20 minutes mins
    Total Time20 minutes mins
    Course: Salad
    Cuisine: Asian, Chinese, Japanese, Korean
    Keyword: asian cucumber salad, keto cucumber salad, spicy cucumber salad
    Servings: 6
    Calories: 95kcal
    Author: Anya @ Prepare & Nourish

    Equipment

    • Mandoline slicer

    Ingredients

    • 6 seedless cucumbers approximately 1½ pounds
    • ¼ red onion
    • 2 tablespoons toasted sesame oil
    • 1 tablespoon rice vinegar
    • 1 tablespoon coconut aminos
    • 2 tablespoons fresh cilantro, finely chopped
    • 2 teaspoons black sesame seeds
    • ½ teaspoon sea salt
    • ½ teaspoon red pepper flakes

    Instructions

    • Slice: Thinly slice cucumbers using a mandoline or sharp knife and place in medium size bowl. Thinly slice the red onions and chop cilantro and add to the cucumbers.
    • Whisk: In a small bowl or jar, combine sesame seed oil, vinegar, coconut aminos, sesame seeds, salt and pepper flakes.
    • Toss: Pour the roasted sesame dressing over the cucumbers and red onion and toss to coat evenly.
    • Chill: Serve immediately or place in the refrigerator for up to a week for a more pickled taste.

    Nutrition

    Calories: 95kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 259mg | Potassium: 455mg | Fiber: 2g | Sugar: 5g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg

    Real Food Patriotic "Jello" Cake (Paleo, AIP, GAPS, Dairy Free)

    Perfectly layered with seasonal berries, this Real Food Patriotic "Jello" Cake contains gut-healing gelatin and natural sweetener. This popular summer treat is healthy with simple ingredients. It also happens to be Paleo, GAPS diet and even AIP!

    This Real Food Patriotic "Jello" Cake is perfectly layered with seasonal berries and grass-fed gelatin. It's a healthy summer dessert that makes a great party treat. Dairy free and naturally sweetened, this jello cake is perfect for your Red, White & Blue celebrations. 

    Perfectly layered with seasonal berries, this Real Food Patriotic "Jello" Cake contains gut-healing gelatin and natural sweetener. This popular summer treat is healthy with simple ingredients. It also happens to be Paleo, Whole30, GAPS diet and even AIP!

    This post may contain affiliate links for your convenience.  Thank you for supporting this site with purchases made through these links.  See full DISCLOSURE for details.

    If it weren't for all the fun festivities like camping, pool parties and barbeques, summer would be my least favorite season. I don't do well in scorching weather - I would much rather observe from the comforts of my air conditioned home. But there's always one thing that lures me out - food.

    We don't say no to food. 😉 Especially this kind.

    Perfectly layered with seasonal berries, this Real Food Patriotic "Jello" Cake contains gut-healing gelatin and natural sweetener. This popular summer treat is healthy with simple ingredients. It also happens to be Paleo, GAPS diet and even AIP!

    Summer Treats

    Just like we have comforting soups in cooler months, we have healthy and refreshing dishes in warmer months. And this Jello Cake is no exception. It's made with healthy, real food ingredients that you will feel good serving your family. No food dyes. No boxed ingredients (not naming names). This doesn't even call for sugar. Okay, just a bit of maple syrup for the white layer but at least it has natural minerals.

    Related: Alternative Natural Sweeteners

    Party Food

    The colors red, white and blue deem this cake appropriate for all those patriotic holidays such as Memorial Day, Independence Day and Labor Day. And since those holidays are usually spent with friends and family, the ingredients in the recipe card makes for a generous amount. Enough to comfortably feed 20-24 people for dessert. It fills the entire bundt pan nearly to the brim. Feel free to split the ingredients for a smaller cake. You can even use any choice of pan (loaf pans would work great!).

    Perfectly layered with seasonal berries, this Real Food Patriotic "Jello" Cake contains gut-healing gelatin and natural sweetener. This popular summer treat is healthy with simple ingredients. It also happens to be Paleo, GAPS diet and even AIP!

    Real Food Patriotic "Jello" Cake

    This cake does take a bit of time as the layers have to be individually set before the next layer is poured. I did the first layer in the evening, then the coconut layer in the morning and finally the blueberry layer in the early afternoon and it was ready by dinner time that day. Gelatin takes about 2 hours to set so technically this can be made in 6 hours.

    It can be stored in the refrigerator in an airtight container for up to a week. The berries do release some liquid so you don't want to keep it much longer than that.

    Perfectly layered with seasonal berries, this Real Food Patriotic "Jello" Cake contains gut-healing gelatin and natural sweetener. This popular summer treat is healthy with simple ingredients. It also happens to be Paleo, GAPS diet and even AIP!

    Key Players

    A truly nourishing dish, whether it be entree or dessert, truly starts with nourishing ingredients. Starting with the juices. I used 100% Cherry Juice and 100% Blueberry Juice, both from Trader Joe's and do not have added sugar. I'm sure pomegranate juice would work just as well for the red layer and perhaps grape juice for the blue layer. Just be sure to check the ingredients for added sweeteners.

    I love coconut milk from the same place (TJ's) but you can also purchase this brand. Again, check the ingredient list for added gums and other junk. If using a standard 13.5 oz can of coconut milk, feel free to use it all or save a few tablespoons for a smoothie or another use (this recipe calls for 12 oz. or 1 ½ cups of coconut milk).

    Perfectly layered with seasonal berries, this Real Food Patriotic "Jello" Cake contains gut-healing gelatin and natural sweetener. This popular summer treat is healthy with simple ingredients. It also happens to be Paleo, GAPS diet and even AIP!

    Finally the gelatin. This cake would not be possible were in not for the gut-healing gelatin. Gone are the days when there was only one brand of grass-fed gelatin on the market. I have used Great Lakes for many years and love it - just make sure you get the red can.  Perfect Supplements also makes great gelatin. Just make sure you get gelatin not collagen for this recipe. Sidenote: I love Perfect Supplements' Collagen and put a scoop in my morning coffee daily.  Another Sidenote: Knox is not grass-fed gelatin. A little goes a long way and gelatin has a long shelf life so buy good quality. 

    Printable Recipe

    Perfectly layered with seasonal berries, this Real Food Patriotic "Jello" Cake contains gut-healing gelatin and natural sweetener. This popular summer treat is healthy with simple ingredients. It also happens to be Paleo, GAPS diet and even AIP!
    Print Recipe
    4.50 from 4 votes

    Real Food Patriotic "Jello" Cake

    Perfectly layered with seasonal berries, this "Jello" cake contains gut-healing gelatin and natural sweetener. This popular summer treat is healthy with simple ingredients. It also happens to be Paleo, Whole30, GAPS diet and even AIP!
    Prep Time6 hours hrs
    Course: Dessert
    Cuisine: American
    Servings: 20
    Author: Anya @ Prepare & Nourish

    Ingredients

    Red Layer

    • 2 ½ cups 100% cherry juice divided
    • 3 tablespoons grass-fed gelatin
    • ½ cup hot water
    • 2 cups fresh strawberries, washed, dried & sliced

    White Layer

    • 1 ½ cup full fat coconut milk* divided
    • 2 tablespoons grass-fed gelatin
    • ½ cup hot water
    • 3 tablespoons real maple syrup or honey**

    Blue Layer

    • 1 ½ cup 100% blueberry juice divided
    • 2 tablespoons grass-fed gelatin
    • ½ cup hot water
    • 1 cup fresh blueberries, washed & dried

    Instructions

    Red Layer

    • Pour ½ cup cherry juice in a medium size bowl and sprinkle gelatin over the entire surface.  Allow the gelatin to "bloom" for 5 minutes. This mixture should turn thick. 
    • Wash, dry and slice strawberries. Spread them on the bottom of the bundt pan. 
    • Pour hot water into the gelatin/juice mixture (it should be very stiff) and combine well to dissolve the gelatin.
    • Add remaining juice and mix well. Gently pour over the strawberries (they will rise to the top, that's okay). Carefully place the pan in the refrigerator for a few hours to set.

    White Layer

    • Shake the coconut can or carton to break up the cream parts. 
    • Pour ½ cup coconut milk in a small bowl and sprinkle gelatin over the entire surface to allow the gelatin to bloom for 5 minutes. 
    • When gelatin blooms, pour hot water over this mixture and combine well to fully dissolve the gelatin. 
    • Add maple syrup or honey, remaining coconut milk and stir to combine.
    • Gently pour over the strawberry layer and place in the refrigerator to set for a few hours. 

    Blue Layer

    • Pour ½ cup blueberry juice in a small bowl and sprinkle gelatin over the entire surface to allow it to bloom for 5 minutes.
    • Meanwhile, wash and dry blueberries. Spread them evenly on top of the coconut layer in the pan.
    • Pour hot water over the the now bloomed gelatin/juice mixture and stir well to dissolve the gelatin.
    • Add remaining juice to the gelatin mixture and combine well.  Gently pour over the blueberries and place in the refrigerator for a few hours or until fully set and firm.

    Inverting the Cake

    • To release the cake, fill your sink or a large bowl with warm water. The water should cover the majority of the bundt pan but not come all the way to the top. 
    • Gently place the mold in the warm water for about 10-15 seconds (be sure to count!). You should see the edges liquefy slightly. This means the gelatin has separated from the mold. 
    • Remove the pan from the warm water. Cover with a large serving plate and with a good grip on the mold and the plate, quickly flip the plate and mold over. Slowly lift the pan and the jello should release easily. You should almost feel the cake invert onto the plate. If any juice runs over the plate, simply wipe dry with a paper towel.

    Notes

    *A typical 13.5 oz can of coconut milk has slightly more than 1 ½ cups. You can use the entire can with unnoticeable difference or save a few tablespoons of coconut milk for a smoothie or your morning coffee. 
    **Using light colored honey will give you a brighter white for the coconut layer. Maple syrup is used in these photos. 

    Real Food Patriotic "Jello" Cake - Perfectly layered with seasonal berries and grass-fed gelatin, this healthy summer dessert makes a great party treat. Dairy free and naturally sweetened. Perfect for your Red, White & Blue celebrations. Paleo | AIP| GAPS | Dairy Free


    Pin this!

    Real Food "Jello" cake has berry filled with berries, real juice, and gut-healing gelatin. #paleo #aip #GAPS

    Low-Carb Breakfast Kale Egg Cups (Paleo, Keto, GAPS, Whole 30)

    Nourishing Your Way: a Collection of Natural Remedies, Healthy Recipes and Interesting Articles

    Breakfast Kale Egg Cups are a wonderful addition to special brunch or can be made for a quick breakfast instead. Made with turkey or ham deli cold cuts to hold the eggs, cheese and other toppings and baked to perfection. Paleo, Low-Carb, Whole 30, GAPS compliant

    Breakfast Kale Egg Cups with Parmesan and Sun Dried Tomatoes - Great as a quick grab-n-go breakfast (from the freezer) or a nice staple at a relaxing brunch. Click to find this easy recipe!

    I don't know about you, but I'm always on a hunt for more simple ideas to keep the family well fed.  One way to do that, is by making a large batch of breakfast items for easy grab-and-go mornings.  While I really cherish our sit-down, slow breakfasts - it doesn't quite work out that way all the time.  When it doesn't, I turn to recipes such as these Breakfast Kale Egg Cups.  But if grab-and-go breakfast isn't your jam, these can totally be enjoyed as part of a relaxing brunch.
    Breakfast Kale Egg Cups with Parmesan and Sun Dried Tomatoes - Great as a quick grab-n-go breakfast (from the freezer) or a nice staple at a relaxing brunch. Click to find this easy recipe!Your Favorite Greens

    This recipe is pretty flexible, feel free to use whatever green you have on hand. My garden just happens to be overtaken by kale currently, so I naturally gravitate towards recipes with kale.  I used regular curly kale, but chard and spinach would work great too.

    Rinse the greens, if they came from your garden or a farmer you trust.  Otherwise, you can soak in vinegar solution to remove any residual pesticides and other nasties.  Dry the greens, or at the very least, give a firm shake over the sink to remove excess water.

    Unless you're using baby kale, I recommend removing the spine.  I simply hold the kale leaf upside down with my left hand, and slide my thumb and index finger on the other hand down the leaf at the spine, removing the soft part of the leaves and leaving the spine intact.  The easiest way to cut kale is to stack the leaves together, roll them lengthwise, and cut across the roll, creating ribbons.  This works great for this recipe but cut the kale however you wish.

    Breakfast Kale Egg Cups with Parmesan and Sun Dried Tomatoes - Great as a quick grab-n-go breakfast (from the freezer) or a nice staple at a relaxing brunch. Click to find this easy recipe!

    Your Favorite Deli Meat

    Being a mostly gluten-free household, we don't make a lot of sandwiches around here and for this reason, we don't have deli meat stashed away in the refrigerator often.  Every now and then, I will throw a sandwich in my kid's lunchbox, but only out of last minute desperation.

    Having said that,  I appreciate the convenience of having organic deli meat on hand for easy and unique meals.  I used turkey though I personally love ham.  The hubs wants me to limit our pork consumption (except for bacon, bacon stays), so I reached for a pack of organic, antibiotic and hormone free turkey deli meat.  Read the ingredient list and if you're on a healing diet like GAPS, watch out for added sugar.

    Breakfast Kale Egg Cups with Parmesan and Sun Dried Tomatoes - Great as a quick grab-n-go breakfast (from the freezer) or a nice staple at a relaxing brunch. Click to find this easy recipe!Any meal of the day!

    These egg cups land somewhere between quick breakfast and special brunch.  The sun-dried tomatoes and parmesan add a nice Tuscan touch to the otherwise common breakfast.  But more than that, these cups don't have to be limited to just the wee hours of the morning, they are also a great snack in the afternoon and make a wonderful light dinner as well.

    These egg cups also freeze well, making this a wonderful to-go breakfast, provided that you bake the egg thoroughly.  Pull them out of the oven just 2 minutes shy of their full cooking time to enjoy the runny egg for breakfast.

    To freeze, be sure to bake the eggs fully (full 10 minutes), then cool on a cooling rack.  Place in small freezer-safe containers and stick in the freezer for later use.  To reheat, heat a tablespoon of butter (or bacon fat!) on a cast iron skillet and place the egg cups directly on top.  Close the skillet with a lid, and warm on medium heat for 2-3 minutes.  The bottoms will be perfectly browned and the egg cups will be thoroughly re-heated.

    Low Carb Breakfast Kale Egg Cups

    Serve these for a quick breakfast, special brunch or a midafternoon snack. These cups have the perfect balance of protein, healthy fats and even vegetables. 😉

    Printable Recipe

    Breakfast Kale Egg Cups - make this easy breakfast that comes as a complete package with high protein, healthy fats, and nutrient dense greens. These are great for special brunch, healthy snack and are freezer friendly.
    Print Recipe
    5 from 3 votes

    Breakfast Kale Egg Cups with Parmesan and Sun Dried Tomatoes

    Serve these as an easy breakfast or a special brunch. The addition of sun dried tomatoes and parmesan makes this a delectable treat.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Breakfast
    Cuisine: American
    Servings: 12
    Author: Anya @ Prepare & Nourish

    Ingredients

    • 1 tablespoon butter or bacon fat
    • 12 slices of turkey or ham deli meat (organic preferred and check for added sugar!)
    • 6-8 kale leaves despined and chopped
    • 12 pastured eggs
    • ⅓ cup whole milk
    • ½ cup parmesan cheese optional
    • ½ cup sun dried tomatoes
    • sea salt & freshly ground pepper to taste

    Instructions

    • Preheat oven to 400F degrees.
    • Grease muffin pan with healthy fat such as butter or lard. Though the deli meat doesn't usually stick to the pan, this assures that removing the cups will be a breeze.
    • Line the muffin openings with thinly-cut slices of turkey or ham deli meat, making cups.
    • Divide chopped kale amongst the muffin openings, spreading it somewhat evenly within each cup.
    • Break in one egg per muffin cup.
    • Pour ½ tablespoon of milk into each muffin cup, right over the egg. Top with parmesan and a few pieces of sun-dried tomatoes. Season with black pepper. Season with salt if desired.
    • Bake for 8-10 minutes, depending on how runny you desire the yolks to be. Remove and allow to sit for a few minutes before digging in.

    Notes

    To freeze, store these cups in freezer-safe glass containers.
    To reheat, heat a tablespoon of butter (or bacon fat!) on a cast iron skillet and place the egg cups directly on top. Close the skillet with a lid, and warm on medium heat for 2-3 minutes. The bottoms will be perfectly browned and the egg cups will be thoroughly heated.


    Pin this!

    Low Carb Breakfast Kale Egg Cups - full of flavor but simple to make. These are great to be tossed in the freezer and make great snack and lunch. #Paleo #Whole30 #GAPS #Keto

    4 Ingredient Paleo Crêpes (Dairy Free, Nut Free)

    4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free

    These paleo crêpes are easily made with 4 common paleo ingredients. They can be enjoyed sweet or savory with your favorite fixings and are gluten free, dairy free and nut free. 

    4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free

    Crêpes (with an "ê") are such a special treat because you can totally pull of fancy with half the effort. The good thing about crêpes is that they are just as versatile as they are easy. It does take a bit of practice twirling the pan to coat the surface during cooking but otherwise, it's an easy job. Besides, as the crêpe maker you totally get to eat that botched first crêpe anyways so you have that going for you.

    Cassava Flour Crêpes

    These 4 Ingredient Paleo Crêpes are made with cassava flour and coconut milk. I love using cassava flour for these crêpes because the texture is similar to wheat flour. I only use Otto's Cassava Flour and they have never failed. I love this company, their mission, their prices and their flour. And the free shipping doesn't hurt either. 🙂

    Grab a bag of the gluten free Cassava Flour here. 

    You'll notice that I already have a crêpe recipe on my site and I use that recipe regularly, you can find Grain-Free French Crêpes here.

    4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free

    Dairy Free and Nut Free Crêpes

    So what's the difference between my Grain Free French Crêpes and these 4 Ingredient Paleo Crêpes?

    If dairy is treating you well, I would go with the French Crêpes because those are astonishingly similar to the regular wheat crêpes that you'd find in your local French Crêpery.  However, for those who are dairy free, those crêpes are not ideal because they are best with dairy milk.

    The texture on these paleo crêpes is slightly different. These crêpes are a bit more heavier because coconut milk is fattier than regular milk. Nevertheless, these crêpes still retain a lot of the typical crêpe qualities.

    You can fill them up just as you would regular crêpes. I love slathering them up with chocolate tahini spread or stuffing them with spinach and sauteed mushrooms. So good. Or just dunk them in your favorite berry chia jam and call it good!

    However you enjoy them, you can be assured they contain no wheat, no dairy, and no nuts.

    4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free

    4 Ingredient Paleo Crêpes

    These crêpes are made with 4 simple ingredients found in every paleo kitchen. They can be made ahead of time and stored in an air-tight container in the refrigerator for up to 2 weeks.

    To reheat Paleo Crêpes:

    The crêpes can be easily reheated on a skillet over medium heat. This trick will work whether the crêpes are folded in quarters or stacked flat. Place all crêpes in a dry (no oil) cast iron skillet on medium heat. Every 10 seconds, flip the entire stack over and remove the top (now heated) crêpe from the pile and set it aside on another plate. Continue with the rest of the crêpes until all are warmed.

    When crêpes are warm, they are much easier to work with which makes stuffing them with deliciousness all the easier!

    4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free

    Helpful Tips for 4-Ingredient Paleo Crêpes

    • Tools: Using your blender (I have this one) makes it easy to blend everything together, especially when doubling this recipe. I spoon the batter with ¼ cup measuring cups onto the pan. By the way, I use this 12 inch omelette pan but this crêpe pan does magic I hear. Flip the crêpes easily with this thin metal spatula.
    • Batter: I always give a quick stir before scooping batter in my measuring cup to pick up whatever flour settles to the bottom. You may also find it necessary to add a few teaspoons of water to thin out the batter towards the last remaining few crêpes. That's normal as the flour will naturally settle to the bottom.
    • Finally, to achieve that true crêpe texture, it's important that you not skimp on the coconut oil between crêpes. Otherwise, they will become dry and crackling if you don't use the oil. I add ½ teaspoon directly onto the pan every other crêpe.

    Don't forget the flour - Otto's cassava flour consistently produces the best gluten free flour. For orders outside US, Otto's Cassava Flour may be found on Amazon. 

    Printable Recipe

    4 Ingredient Paleo Crêpes - Easily made with 4 common ingredients found in most kitchens. They're enjoyed sweet or savory with your favorite fixings. Grain free, Dairy Free, Gluten Free
    Print Recipe
    4 from 12 votes

    4 Ingredient Paleo Crêpes

    These crêpes are easily made with 4 common ingredients found in most paleo kitchens. They can be enjoyed sweet or savory with your favorite fixings.
    Cook Time30 minutes mins
    Course: Snack
    Cuisine: 5 ingredients, Dairy Free, Freezer Friendly, Nut Free, Paleo, Primal
    Servings: 8 crêpes
    Calories: 127kcal
    Author: Anya @ Prepare & Nourish

    Ingredients

    • 2 eggs at room temperature
    • 1 cup coconut milk
    • ½ cup warm water
    • ½ teaspoon sea salt
    • ½ cup cassava flour
    • 2 tablespoons coconut oil for cooking

    Instructions

    • Blend eggs, coconut milk, water, flour and salt in the blender for approximately 3 minutes. Wait for foam to settle. 
    • Heat a lightly oiled stainless steel pan over medium heat. Pour ¼ cup of the batter onto the pan and swirl the pan in circular motion to coat the surface evenly.
    • Cook the crêpe for approximately 1 minute until the bottom is golden brown and can easily be loosened with a thin spatula. You'll know the bottom is done with you see bubbles on the top of the crêpe form. 
    • Quickly flip the crêpe over and cook the other side for about 30 seconds. 
    • Continue with the rest of the batter. Add ½ teaspoon of coconut oil to the pan after every 2-3 crêpes or as needed. 
    • Enjoy immediately or store in airtight container for up to 2 weeks in the refrigerator. You can store these folded in quarters or stacked flat. See notes for reheating instructions.

    Notes

    To reheat crepes: 
    Place all crêpes in a dry (no oil) cast iron skillet on medium heat. Every 10 seconds, flip the entire stack over and remove the top (now heated) crêpe from the pile and set it aside on another plate. Continue with the rest of the crêpes until all are warmed. 
    | Nutrition Information Disclaimer |

    Nutrition

    Calories: 127kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 165mg | Potassium: 77mg | Vitamin A: 60IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1.5mg

    If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest. 

    >>> Pin This <<<

    4 Ingredient Paleo Crêpes -These paleo crêpes are easily made with 4 common paleo ingredients. They can be enjoyed sweet or savory with your favorite fixings and are gluten free, dairy free and nut free.  #paleo #glutenfree #dairyfree

    4 Ingredient Paleo Crêpes -These paleo crêpes are easily made with 4 common paleo ingredients. They can be enjoyed sweet or savory with your favorite fixings and are gluten free, dairy free and nut free.  #paleo #glutenfree #cassavaflour

    More Gluten-Free Recipes You Might Like:

    No Bake Lemon Blueberry Mousse
    Paleo Vanilla Ice Cream
    Gluten Free Lemon Poppy Seed Bundt Cake

    Chunky Guacamole Recipe

    Chunky guacamole in a white bowl, with tortilla chips beside it on a white plate.

    Craving guacamole with texture? This chunky guacamole recipe is packed with diced tomatoes, red onions, and creamy avocado - perfect for those who want more bite and less mush. No need to settle for smooth, baby-food-style guacamole when you can have all the flavors and textures you love!

    Chunky guacamole in a white bowl, with tortilla chips beside it on a white plate.
    Looking for more healthy dips & spreads?
    Check out taco dip with ground beef, homemade sour cream, and chicken liver pate.
    [feast_advanced_jump_to]

    💡Recipe Overview

    • Prep and Cook Time: 15 minutes to prep
    • Cooking Method: No cook
    • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
    • Tools Needed: small bowl
    • Skill Level: Easy

    What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

    Chunk It Like It's Hot

    I've been making this guac for over a decade, and it's never let me down - unlike online shopping in the middle of the night. 🤑

    This isn't your typical smooth, baby-food-style guacamole. We're here for chunky, textured, flavor-packed goodness.

    Every bite has a little bit of everything - creamy avocado, crunchy onion, juicy tomato, a jalapeno kick, and all the zesty vibes.

    It's the kind of guac that makes people hover near the bowl and "accidentally" double dip. Trust me, once you try guac with this much personality, the smooth stuff just feels like a sad avocado puree.

    image of Prepare and Nourish owner

    Ingredients for Chunky Guacamole

    Guacamole ingredients on a white table.
    • Avocados: For the best guacamole, choose ripe avocados that yield slightly when pressed, but aren't mushy. Add lime juice right away to prevent browning.
    • Veggies: The red onion adds a crisp bite, while the finely diced tomato adds sweetness without making the guac watery. I prefer a Roma tomato but when I don't have that, any tomato will do. The jalapeno pepper adds a nice kick. These fresh ingredients keep the guac chunky and full of texture.
    • Aromatics: What's a guacamole without garlic? It's a total must - just be sure to mince it finely or use a garlic press. Cilantro is another must, but if you're one of the few who thinks it tastes like soap, I'm sorry, but no guac is complete without it.
    • Seasonings: We're keeping seasonings simple with a little sea salt to balance the flavor and ground cumin to add a warm, earthy touch.

    Substitutions and Variations

    • Fermented - Try swapping the fresh jalapeno pepper with lacto-fermented jalapenos for a gut-friendly boost. And add a splash or two of the brine to really bring on the heat.
    • Make it creamy - For a creamier texture, stir in a spoonful of homemade sour cream or Greek yogurt.
    • Cheaters guac - If you want to cut down on time, add a few tablespoons of the pico de Gallo to replace diced tomatoes and onions.
    A hand holding a tortilla with chunky guacamole, with a bowl of guacamole and tortilla chips on a white plate behind.

    How to Make Chunky Guacamole

    The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

    A clear bowl of creamy avocado.

    Step 1.

    Slice avocados in half lengthwise. Discard the seed. Scoop out the flesh with a spoon and mash with a fork in a medium bowl, keeping some chunky bits. Add lime juice immediately to prevent browning while you're prepping other ingredients.

    Mixing chopped tomatoes, onions, avocado, and pepper in a clear bowl.

    Step 2.

    Add chopped onions, tomato, jalapeno, garlic, and cilantro and seasonings. Stir gently to combine all ingredients.

    Helpful Tips

    1. Start with the right avocados. Look for ones that yield slightly when pressed but aren't mushy. If they're too firm, place them in a paper bag with a banana for quicker ripening. 
    2. Add lime juice immediately. To slow oxidation and keep your guacamole vibrant, squeeze lime over the avocados immediately. For extra freshness, add a splash on top before storing. 
    3. Mash to your liking. To achieve a perfectly chunky guac, mash your avocados lightly with a fork, leaving some larger pieces. But if you prefer a smoother consistency, mash more thoroughly. 
    4. Avoid watery guac. No one likes a watery guac and that's usually the result of watery tomatoes. To prevent this, remove the seeds and extra juices before adding them. You can gently squeeze them with your hand over the sink.
    Chunky guacamole in a white bowl, with tortilla chips beside it on a white plate.

    Serving Suggestions

    Does this section even need to be here? I mean, we all know guac goes with literally everything. But just in case you need a little inspiration, here are a few tasty ways to enjoy it:

    Classic with chips: Scoop it up with homemade tortilla chips.

    Taco or burrito topping: Add a generous dollop to beef chuck roast tacos or tacos de lengua.

    Breakfast boost: Serve it alongside eggs or sheet-pan breakfast quesadilla for a serving of healthy fat.

    Chunky guacamole in a white bowl, with tortilla chips beside it on a white plate.

    Frequently Asked Questions

    How do I store chunky guacamole?

    Store leftover guacamole in an airtight container for up to 2 days. To help prevent browning, press plastic wrap directly onto the surface before sealing with a lid. These glass snap containers work great for keeping it fresh.

    Can I freeze chunky guacamole?

    Technically, yes—but it's best with smooth guacamole. Chunky guacamole doesn’t freeze well because ingredients like tomatoes, onions, and cilantro release water and change texture when thawed. If you freeze it, skip the mix-ins and add them fresh after defrosting.

    Why does guacamole turn brown?

    That’s just oxidation - it happens when avocado is exposed to air. To slow it down, add lime juice right away and store it with plastic wrap pressed directly against the surface. A thin layer of lime juice on top before sealing helps, too.

    Looking for more avocado recipes? Here are some ideas:
    • flat lay of jalapeno poppers with bacon
      Air Fryer Bacon Wrapped Jalapeño Poppers
    • fish tacos in a corn tortilla on parchment paper.
      Easy Blackened Fish Tacos
    • Ground beef taco dip on a white plate with nachos on the side.
      Taco Dip with Ground Beef
    • The BEST Avocado Cabbage Slaw - crunchy raw cabbage, seasonal tomatoes and creamy avocados make the best slaw. It's paleo, whole30 and keto too! #lowcarb #rawcabbage
      Avocado Cabbage Slaw (Low-Carb, Paleo, Whole30) +VIDEO
    Did you make this chunky guacamole? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

    Printable Recipe

    Chunky guacamole in a white bowl, with tortilla chips beside it on a white plate.
    Print Recipe
    5 from 1 vote

    Chunky Guacamole

    Chunky guacamole with diced tomatoes, red onions, and creamy avocado for texture lovers - no mushy, baby-food-style guac here!
    Prep Time15 minutes mins
    Total Time15 minutes mins
    Course: Appetizer
    Cuisine: Mexican
    Keyword: chunky guacamole, chunky guacamole recipe
    Servings: 12 servings
    Calories: 59kcal
    Author: Anya @ Prepare & Nourish

    Ingredients

    • 2 avocados peeled, pitted, & roughly mashed
    • 2 tablespoons fresh lime juice
    • ½ cup red onion diced
    • 1 Roma tomato seeded and diced
    • 1 jalapeno finely chopped
    • 2 large garlic cloves minced
    • ¼ cup cilantro chopped
    • 1 ½ teaspoon sea salt
    • ½ teaspoon ground cumin

    Instructions

    • Slice 2 avocados in half lengthwise. Discard the seed. Scoop out the flesh with a spoon and mash with a fork in a medium bowl, keeping some chunky bits. Add 2 tablespoons fresh lime juice immediately to prevent browning while you're prepping other ingredients.
    • Add chopped ½ cup red onion, 1 Roma tomato, 1 jalapeno, 2 large garlic cloves, and ¼ cup cilantro. Season with 1 ½ teaspoon sea salt and ½ teaspoon ground cumin. Stir gently to combine all ingredients.

    Notes

    Storage: Guacamole is best enjoyed fresh, but if you need to store it, transfer it to an airtight container. To prevent browning, press plastic wrap directly onto the surface of the guacamole before sealing the lid. Refrigerator for up to 2 days. 
    Helpful Tips: 
    1. Start with the right avocados. Look for ones that yield slightly when pressed but aren't mushy. If they're too firm, place them in a paper bag with a banana for quicker ripening. 
    2. Add lime juice immediately. To slow oxidation and keep your guacamole vibrant, squeeze lime over the avocados immediately. For extra freshness, add a splash on top before storing. 
    3. Mash to your liking. To achieve a perfectly chunky guac, mash your avocados lightly with a fork, leaving some larger pieces. But if you prefer a smoother consistency, mash more thoroughly. 
    4. Avoid watery guac. No one likes a watery guac and that's usually the result of watery tomatoes. To prevent this, remove the seeds and extra juices before adding them. You can gently squeeze them with your hand over the sink.
     

    Nutrition

    Calories: 59kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.3mg

    3 Ingredient Vanilla Bean Ice Cream (Paleo, Vegan)

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    Paleo Vanilla Bean Ice Cream is made from 3 healthy ingredients and can be served soft serve or traditional. This Paleo treat is healthy and delicious the entire family can enjoy. 

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    I'll be the first to admit, I have a really close relationship with real dairy. I love the variety of cheeses I can buy at Costco (I usually throw 3-4 different bricks in my cart every time I go there).

    I especially appreciate that dairy in raw and fermented forms are actually beneficial for your health, provided you are not intolerant to them. That's why I regularly make yogurt and we purchase pastured butter quarterly in 40-pound blocks (which conveniently lasts us 3 months).

    But despite this, I realize coconut in its own right is a health food and therefore, have been slowly transitioning to consuming more of the coconut goodness. I'll be honest, it's been a tough transition. My family isn't a big fan of all things coconut. I can't get away with using coconut oil when sauteeing vegetables. And I certainly can't make coconut ice cream and call it just like"store-bought ice cream."

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    But you know what....

    Much to my surprise, this is one of the few recipes that my kids prefer I use coconut milk instead of the dairy heavy cream. They keep asking for it and when made with only 3 ingredients, 3 healthy ingredients - I'm always happy to oblige.

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    3 Ingredient Vanilla Bean Ice Cream (Paleo)

    Vanilla Bean Ice Cream sounds so much fancier than plain Vanilla Ice Cream, no? Don't skimp on the vanilla, those specks of vanilla and the smell is sweetly divine. Simply split open a vanilla bean and scrape off the beans with a butter knife directly into the ice cream mixing bowl.

    I make my own vanilla extract and when I do, I keep the beans in the bottles until the extract runs out. I use those softened beans for the ice cream.

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    No vanilla beans? No worries, just add 2 tablespoons of the extract.  By adding the alcohol base extract, your ice cream won't be rock solid when completely frozen so you can compensate for the lack of vanilla bean specks that way.

    Soft Serve or Traditional?

    You can enjoy this paleo ice cream soft serve style by right after churning it. If you're opting for more solid ice cream, transfer the mixed frozen treat into a freezer safe container and freeze for several hours. Either way, it's a winner! And a healthy one at that!

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    Helpful Items for Making This Paleo Vanilla Ice Cream

    • Coconut Milk + Cream - This is the brand without guar gum (which most coconut milks contain) but I use the Trader Joe's store brand with great success. TJ's carries both clean coconut milk and coconut cream. I have not tried this recipe with homemade coconut milk.
    • Vanilla Beans or high quality Vanilla Extract
    • Maple Syrup - I get the best deal at Costco but I've used this one in the past as well.
    • Ice Cream Maker - This one is my favorite and really the only one I use.
    • Freezer safe containers to store your delicious frozen treat.

    Enjoy this Paleo Vanilla Ice Cream on top of Paleo Baked Pecan Apples. Or drizzle this Homemade Chocolate Syrup (Paleo, GAPS) over the ice cream. 

    Of course, if you're like me - you can spoon it straight out of the ice cream maker bowl.

    Printable Recipe

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.
    Print Recipe
    4.27 from 46 votes

    Paleo Vanilla Bean Ice Cream

    With 3 wholesome ingredients, this paleo vanilla ice cream will become your favorite treat year round. 
    Prep Time35 minutes mins
    Total Time35 minutes mins
    Course: Dessert
    Cuisine: Paleo, Primal
    Servings: 6 servings
    Calories: 19kcal
    Author: Anya @ Prepare & Nourish

    Ingredients

    • 1 13.5 oz can full fat coconut milk (room temperature) *
    • 1 13.5 oz can full fat coconut cream (room temperature) *
    • ⅓ - ½ cup maple syrup
    • 1 teaspoon scraped vanilla bean seeds OR
    • 3 tablespoons vanilla extract

    Instructions

    • Place the ice cream maker bowl in the freezer 12 hours before or according to the manufacturer's instructions. 
    • Combine coconut milk, cream and maple syrup in a blender until smooth and frothy (about 2-3 minutes). Pour the mixture in the previously-frozen ice cream bowl and churn according to the manufacturer's instructions.
    • Add vanilla extract or scrape vanilla seeds from the beans with a butter knife and add directly into the ice cream bowl as its churning. 
    • After approximately 35 minutes, you can enjoy this soft serve consistency or transfer the ice cream into a freezer safe container and freeze for 4 hours to get more solid ice cream. Ice cream will keep for up to 2 weeks. 

    Notes

    *My favorite coconut milk and cream is Trader Joe's brand as it doesn't contain guar gum and is full fat. This recipe calls for either 2 cans of 13.5 oz coconut milk or 3 cartons of Aroy-d coconut milk (no guar gum). You need a total of 3 ½ cups of coconut milk + cream with 1:1 ratio.
    *You can get full cream by chilling the coconut milk in the refrigerator overnight and then skimming the fat from the top. Doing so you may need 4 cartons to work with to get to a combined 3 ½ cups of liquid. You may also need to heat the cream to bring it to room temperature so it combines well with sweetener.
    *Recipe makes a quart of ice cream.
    |Nutrition Information Disclaimer |
     

    Nutrition

    Calories: 19kcal | Potassium: 9mg

    >>>Pin This <<<

    3 Ingredient Paleo Vanilla Ice Cream -Paleo Vanilla Bean Ice Cream is made from 3 healthy ingredients and can be served soft serve or traditional. This Paleo treat is healthy and delicious the entire family can enjoy. #paleo #vegan

    3 Ingredient Paleo Vanilla Ice Cream -Paleo Vanilla Bean Ice Cream is made from 3 healthy ingredients and can be served soft serve or traditional. This Paleo treat is healthy and delicious the entire family can enjoy. #paleo #vegan

     

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    Anya at a farm

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    I'm Anya and it is my joy to share wholesome recipes using seasonal ingredients and simplified methods. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

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