This quick red cabbage recipe is worthy of side dish fame on your dinner table. It’s a great choice for entertaining with its vibrant colors and unique flavors, or it can easily be served on its own for a light dish.
It’s versatile, and will pair well with protein if you so desire. If you’re cooking for the holidays, this recipe is the perfect contender for a Thanksgiving or Christmas menu. Goat’s cheese can be omitted if you don’t tolerate dairy well.
Not only is this dish simple and delicious, but it’s incredibly good for you. Red cabbage has anti-cancer benefits from antioxidants called flavonoids (responsible for its bright hue and bitterness) and 2 grams of dietary fibre per cup.
It also contains approximately 56% of the daily recommendation for vitamin C.
Cranberries are one of the most concentrated fruit sources of antioxidants, coming in a step above the other berries. They also contain plenty of manganese, vitamin C and vitamin E.
Finally, consumption can help prevent and treat UTIs. Almonds are a fantastic source of healthy fats. Stacked up against the other nuts, they contain the most protein, fibre, vitamin E and calcium.
Finally, if you opt to eat dairy, goat’s cheese is lower in calories and sodium than most cheeses. If you’re particularly sensitive to lactose, goat’s cheese is a great choice as it contains far less than cow dairy, thus being a suitable choice for sensitive stomachs.
Looking for more healthy recipes like this one? Check out our 7 Day Make Ahead Meal Plan which will set you up with delicious meals throughout the week with just 3 hours of prep.
4.5 from 13 reviews
Quick Red Cabbage With Cranberries, Almonds & Goat's Cheese
½ head of red cabbage, quartered and thinly shredded
1 large clove garlic, finely diced
2-3 tablespoons dried cranberries
½ teaspoon sea salt
1 teaspoon cumin seeds or powder
2 tablespoons apple cider vinegar
1 teaspoon honey
1 teaspoon sesame oil (optional)
25 g soft goat's cheese or goat's feta
4-5 mint leaves, sliced or torn
Instructions
Heat a large frying pan over high heat. Add the almond flakes and cook for 2 minutes, stirring frequently to prevent burning. Remove and transfer to a bowl.
Add olive oil and onions to the frying pan and bring the heat to medium-high. Cook for about 2 minutes, stirring a couple of times. Then add the cabbage, garlic and cranberries. Season with salt, cumin seed and drizzle with apple cider vinegar. Cook for 3 minutes, stirring a few times; then drizzle the honey and sesame oil and cook for a further 5 minutes. Stir a few times. Stir in half of the almonds right at the end.
Transfer to a plate and top with goat's cheese, the remaining almonds and mint. Serve with your favourite protein or as is.
While we put all of that effort into the main dish, sometimes all we’re missing in the end is a little bit of flavor. Eating real food opens a world of opportunity in the kitchen, but it also slims down our ready-made options.
This is especially true of bottled dressings, dips, and sauces. While perusing the labels of the condiment aisles, you’ve likely come to the sad realization that most bottles contain soy, corn and sugar.
Don’t let it get you down; all it takes to break out of a kitchen rut is a tasty drizzle of something that tastes familiar.
Whether you’re looking for that perfect dairy-free tzatziki or ranch for wing night, we’ve rounded up 10 simple, delicious, and nutritious paleo dressings to take your meals to the next level.
1. Five ingredient paleo ranch from Fed & Fit
Ranch dressing might be the most beloved of all condiments. It’s creamy, tangy, and goes with everything. It’s the chosen dip for buffalo wings, celery sticks, and ooey, gooey slices of pizza, so it’s reputed as a “junk food” of sorts.
Let’s redefine our idea of the over-processed, fake bottles of ranch at the store, though. A salad tossed in this delicious and simple paleo ranch is a fresh and nourishing lunch option.
With just five ingredients, this olive-oil based paleo salad dressing should be a staple in your fridge door. Get the recipe from Fed & Fit here.
.2. Healthy homemade French dressing from Paleo Spirit
If you order a standard French dressing while eating out, you’re likely going to be served something loaded with fake ingredients including sugar. Besides; unrefined, processed oils and added sweetener are some of the main culprits to look out for in condiments.
This is a sweet paleo salad dressing option, but this recipe uses honey in favor of the corn syrup found in many major brands. An apple cider vinegar base gives the French dressing its flavor, while tomato paste creates that familiar, vibrant orange drizzle for your greens. Get the recipe from Paleo Spirit here.
3. Italian dressing from Cook Eat Paleo
If you’ve got plenty of herbs on your hands, consider whipping up a bottle of this classic Italian dressing. Quality olive oil is key if you want to recreate the perfect taste, so choose wisely.
Although most brands you find on the shelves will contain sugar, this particular dressing isn’t meant to be sweet. The paleo salad dressing is a simple red wine vinegar and oil infusion, flavored with both fresh and dried herbs, and garlic (of course), like all good Italian cuisine.
Chicken caesar salad is a perfectly paleo (or primal) option, with or without the cheese. The main problem? The dressing itself. We all know that a caesar salad cannot be true if you don’t have that creamy goodness drizzled on top.
Luckily, making an authentic-tasting paleo salad dressing from whole food ingredients couldn’t be simpler. Anchovies and lemon juice will bring max flavor to the most basic of salads.
5. Dairy-free green goddess dressing from Oh She Glows
What’s more fun than covering your greens in more green? Not much. This dressing is generally comprised of mayo and sour cream lending you a thick and sturdy coating for your salad.
Fortunately, we’ve got a recipe that skips the dairy without skipping flavor or texture. Avocado and tons of fresh herbs like basil and parsley pack in the healthy fats and fresh taste. Eat like a goddess and feel like a goddess (or a god…) Get the recipe at Oh She Glows here.
Maybe the only thing that’s more fun than dressing your greens in more green is dressing them in orange. You could opt for French dressing, but this zesty ginger flavor serves as a better option for Asian-inspired slaws and salads.
Carrots give it a sweet bite and a bright hue while fresh ginger and coconut aminos bring out the slightly spicy, slightly salty profile that can truly hold a dish down. Don’t limit yourself to leafy greens – this would be a fantastic paleo salad dressing to bake poultry with as well. Get the recipe from Cavewoman Cafe here
7. Creamy Thai peanut dressing from Detoxinista
Here we have another contender for an Asian-inspired dish. Unfortunately, the flavour and texture in a peanut sauce comes from, well, peanuts. The good news?
Paleo-friendly nut and seed butters lend the same qualities you’re going after just as well. This sauce uses sunflower seed butter to achieve optimal results, but you could use cashew butter, almond butter, or tahini as well.
A little honey to sweeten and crushed red pepper flakes to spice will turn this into a staple paleo salad dressing recipe worth dipping anything in. Get the recipe from Detoxinista here.
8. Avocado, cilantro & lime sauce from Paleo Newbie
In an effort to cover all the bases in this paleo salad dressing round-up, a sauce for all things Mexican-inspired had to be included. Think homemade burrito bowls with a piquant green sauce just begging to be poured generously on top – this is it.
Avocado, lime juice, fresh coriander, and jalapeno peppers compile all of the standard taco bar condiments into one delicious dip for meats, veggies, and salads.
Serve with cauliflower rice bowls or mixed up with shredded meat on plantain tortillas for a genuine south-of-the-border taste. Everyday is Taco Tuesday when you’ve got a jar of this handy. Get the recipe from Paleo Newbie here.
9. Paleo Tzatziki Sauce from The Real Food Dieticians
And lastly, we’ve got your main squeeze for Greek and Mediterranean dishes. Tzatziki is generally made with yoghurt, but this dairy-free option uses coconut milk and paleo mayo in its place.
Cucumber and dill lend this spread its fresh, cool bite. Serve this on a chilled zoodle salad or dip lamb and veggie kabobs in it for a luxurious, “I can’t believe it’s not takeout” dinner at home. Get the recipe from The Real Food RDs.
10. Meyer lemon vinaigrette from Cali Zona
Meyer lemons are like the lovechild of lemons and oranges. This means they’re just a tad bit sweeter than your average lemon, which makes them the perfect fruit to whizz up a dressing with.
After all, we like a little sweet on our salads! This vinaigrette is refreshing and a little fancy as it uses champagne vinegar for flavor. Get the recipe from Cali Zona here.
What are your favourite healthy salad dressings? Share the staples that end up in your fridge without fail below.
Kale, chicken and shiitake mushrooms are the star ingredients in this recipe. The buckwheat noodles add a serving of gluten-free, nutrient-dense carbohydrates, as well as lovely texture.
In general, noodles are not exceptionally nutritious when compared to vegetables. And due to their high carbohydrate content, we recommend to consume noodles in moderation, mostly post workout, or if you’re trying to increase carbohydrate intake for sporting activities.
Furthermore, it’s helpful to avoid any wheat/gluten based varieties. Healthier varieties of noodles, such as 100% buckwheat soba used in this recipe, can be fantastic carriers of flavors and other nutritious ingredients.
What’s good about it:Kale is a nutritional powerhouse while chicken will provide you with protein and some B vitamins. This dish is low in sugar and the 100% buckwheat noodles (soba) – which are gluten-free – have a lower glycemic index than most wheat-based noodles.
Fresh miso has beneficial probiotics and fantastic umami flavor, which complements the other flavors in the dish.
Looking for more recipes like this? Check out our 7 day make ahead meal plan full of nutritious and delicious meals. You’ll get a shopping list, meal plan and make ahead recipes for the week to help you stay on track.
Cook’s notes: Buckwheat soba noodles are traditionally Japanese. Some varieties can contain wheat and other grain so make sure to look for 100% buckwheat soba. Rice noodles can be used instead as well.
If you’re following a low-carbohydrate paleo diet, you can use zucchini noodles instead. Soba noodles can be purchased in the Oriental/Japanese section of the supermarket or from an Asian grocer.
If you can’t find fresh shiitake mushrooms, use the dried variety instead which you can soak in warm water. Common button mushrooms can also be used. I used organic, fresh brown miso.
4.6 from 11 reviews
Buckwheat Noodles With Chicken Kale & Miso Dressing
Bring a medium saucepan of water to boil. Add the kale and cook for 1 minute, until slightly wilted. Remove and set aside but reserve the water and bring it back to the boil. Add the soba noodles and cook according to the package instructions (usually about 5 minutes). Rinse under cold water and set aside.
In the meantime, pan fry the shiitake mushrooms in a little ghee or coconut oil (about a teaspoon) for 2-3 minutes, until lightly browned on each side. Sprinkle with sea salt and set aside.
In the same frying pan, heat more coconut oil or ghee over medium-high heat. Sauté onion and chilli for 2-3 minutes and then add the chicken pieces. Cook 5 minutes over medium heat, stirring a couple of times, then add the garlic, tamari sauce and a little splash of water. Cook for a further 2-3 minutes, stirring frequently, until chicken is cooked through.
Finally, add the kale and soba noodles and toss through the chicken to warm up.
Mix the miso dressing and drizzle over the noodles right at the end of cooking, this way you will keep all those beneficial probiotics in the miso alive and active.
Sweet, sweet summertime. The sun comes up, the temperature rises and our tastebuds begin to crave fresh seasonal foods. We steer clear of hearty soups, stews and roasts in favor of lighter fare.
Seafood, BBQ meats, green salads and the occasional scoop of ice cream. Juicy summer berries, tropical flavors, summer squash and greens in abundance – we can often head to the garden for a little dinner inspiration.
Today, we’re rounding up 20 of our favorite summer meals. These warm-weather dishes are healthy and suitable for every taste.
Whether you’re dining al fresco on your own or hosting summer parties, you’ll find some healthy dishes to add into rotation for the season. Pin for later from here.
Seafood summer meals
Nothing quite says summer like fresh, wild-caught seafood. From tuna to prawns – cooked to grilled – we’ve got plenty of fresh and light ideas for a protein-packed meal to keep you fuelled up on the sunniest of days.
Grilled shrimp & mango salad
Mango and shrimp is an underappreciated combination, but you’ll quickly make this a summertime staple. Ripe mangoes in season and shrimp on the BBQ means this salad is quick, easy and totally satisfying. Get the scoop on this salad from Paleo Newbie.
Bay scallop ceviche with mandarin oranges
Ceviche can make you feel a little fancy, so it’s a great dish to whip up at the end of a long week. Enjoy this citrusy seafood toss-up whilst dining al fresco for the best results. Get the deets on this delicious dish from Meatified.
Ahi poke bowls with pineapple & avocado
If you can swing a splurge, sushi-grade sashimi should be at the top of your grocery list. Known as the Hawaiian staple, these poke bowls pack in a rainbow of nutrition with sweet pineapple and creamy avocado for a loaded salad you won’t be able to get enough of. Get the recipe at How Sweet Eats.
Grilled salmon with strawberry-jalapeño salsa
Salmon is always a good choice. It’s even better when you’ve got some salsa to pile up on top. Spicy jalapeño lends the strawberries a nice kick that pairs exceptionally well with a little smoke from the grill. This dish is one for the books; get it here from Recipe Runner.
Summer salads
Nothing is easier to make than a salad, and gone are the days of iceberg lettuce piled high with lacklustre toppings. While summer tends to steer us away from slaving over a hot stove, we need healthy options that require minimal heat. These colourful salads fully embrace in-season produce.
Halloumi, asparagus & strawberry salad
Raw asparagus, fresh basil and crispy fried halloumi? It doesn’t get much better than this. Sliced strawberries bring in a pop of colour and sweetness. This dish has an uncanny simplicity to it while being far-from-boring. Get the recipe from Well Nourished.
Strawberry mint salad
Fresh herbs are a huge component to making meals truly stand out, and this is especially true when the herb garden is in full bloom. Mint grows like a weed, so we’ve got to put it to use somehow. Try this fruity salad from AIP Lifestyle.
Grilled cantaloupe & burrata salad with prosciutto
With just five ingredients, you can whip this dish up quicker than you can eat it. With the glorious toss-up of prosciutto, fresh melon and a bit of burrata cheese over micro greens, this humble dish is dressed to impress. Snag this recipe at Nourish RDs.
Sweet summer salad with lemon-honey chicken
Throwing chicken on a bed of greens is good enough in a pinch, but the dressing for this bowl takes things up a notch. With a stellar lineup of ingredients including dates and summery peach slices, you’ll be blown away by the explosion of yumminess in this recipe from Perchance to Cook.
On the BBQ
While many hot meals and meats can easily be taken outside to get your grill on, these dishes are truly meant for the open flame. Summertime dinners are meant to be infused with that smokey flavour and served on a stick.
Peachy pork-a-bobs
Peaches and pork come together for this skewered delight. This recipe actually uses pork shoulder which is often reserved for pulled pork, but this is the exception!
Sweet and savory, you’ll get juicy bits of peach with every bite and the BBQ sauce recipe is sweetened with the fruit. Get full instructions from Nom Nom Paleo.
Grilled BBQ short ribs
Fire up the grill and throw on some short ribs. A long, slow cook will give you fall-off-the-bone meat that’s worth the wait. Oh, and don’t skip the grilled pineapple salsa! Find the scoop on this meaty magic from Running to the Kitchen.
Marinated summer veggies & sausage
Sometimes, it’s all about the veg. With a big enough BBQ, you could prep veggies and sides for the entire week in a flash. With a tasty marinade that will please the tastebuds and hearty sausage, this is a great option for weeknight dinners. Get the deets at Whole and Heavenly Oven.
Cilantro-lime grilled watermelon
Fresh coriander (aka cilantro) and lime? Yes, please! This combo isn’t just great for a guac. By the way, if you haven’t grilled up some juicy watermelon slices, DO IT! Get this insanely simple recipe from The Stay at Home Chef.
Grilled pineapple burger with curry cashew cream
Sure, burgers are a huge hit in the summertime – there’s no denying that! It’s easy enough to slap it on a bun with some ketchup and mustard, but we like to think outside the box here.
This recipe includes thick slices of grilled pineapple and a creamy cashew topping for a unique spin on the BBQ staple. Get the full recipe from Food Faith Fitness.
Perfect summer veggies
Sometimes, the main dish figures itself out. The real question is, “What to serve on the side?” These dishes make great choices for meat-free Monday, a quick snack or scrumptious party dishes to take to summer potlucks.
Garlic & herb butter grilled radishes
Radishes are a farmer’s market staple in the summer, but they’re sorely undervalued. While raw radishes are more popular in salads and whatnot, their taste can throw some off.
A good char on the outside from the grill takes down the bitterness and spiciness. Test out this grilling method from Greens ‘n’ Chocolate.
Grilled lemon butter asparagus
Butter and lemon are all you need to get something quick, healthy and green on the table in a flash. With a flavour that is fresh and zesty, these veggies won’t disappoint. Find the recipe here from the Cookie Rookie.
Baked sweet potato fries with avocado dipping sauce
You know what pairs exceptionally well with a burger? Fries, of course! This time, we’re keeping it a bit healthier. Opting for sweet potato puts you ahead of the curve.
The lovely avocado dip packing in loads of fresh herbs is the cherry on top. Find out more at Detoxdiy
Sweet treats
Summer has us craving a certain kind of treat beyond chocolate and vanilla. We’re talking about fresh, ripe fruit straight from the farmer’s market and ice cream, of course. So, let’s talk berries, stone fruit and triple-scoops.
Quick & easy peach sorbet
Ice cream? Check. Fresh peaches? you got it. This combines two of summertime’s most classic joys in one without the hassle of obscure ingredients. Get this three-ingredient recipe from Rubies and Radishes.
No-bake key lime pie shooters
Bottoms up! These shooters are as tasty as they are fun to share with friends, and they make the perfect light dessert to beat the heat with. Grab this recipe from Meghan Birt.
Blackberry & blueberry cobbler
If ice cream and key lime aren’t calling your name, an ooey-gooey baked good might just do the trick instead. Berries grow in abundance all summer. Pick ’em fresh and whip up this simple cobbler from Bakerita.
Kiwi pops
Popsicles might bring you back to childhood, waiting patiently to hear the sounds of the ice cream truck coming down the street in your neighborhood.
These pops ditch the ice altogether and opt for fresh fruit dipped in chocolate. Bite into this super fun combo from Lexi’s Clean Kitchen.
This porridge is a wonderful alternative to morning oats. Quinoa packs a decent amount of protein and loads of fibre. It is a slow type of carbohydrate, which means it will release energy gradually. You can read more about the benefits here.
Spiced with cinnamon and cardamom, this quick breaky resembles a cup of warm chai tea. Coconut milk is full of healthy medium chain saturated fatty acids (MCFAs) – in particular, lauric acid – which is converted in the body into a highly beneficial compound called monolaurin.
It has antiviral and antibacterial properties, and it may help protect the body from infections and viruses.
Add sliced banana or berries depending on your carbohydrate needs. Sliced pear or mango also goes well with these flavours.
Now, we call it a 5-minute porridge because we’re using pre-cooked quinoa. What we recommend is that you cook a batch of quinoa and freeze it in smaller portions for whenever you need it.
Simply defrost a portion overnight and use it the next morning. It freezes really well and will last for a couple of months in the freezer.
How to cook quinoa for the porridge
Soak the quinoa for 3-4 hours in a bowl of water (twice as much) and a generous pinch of salt. This will denature some of the antinutrient compounds such as phytic acid and lectins.
Strain and rinse pre-soaked quinoa well and add to a medium pot. Fill the pot with twice as much cold water. Bring to a boil and cook for 12 minutes.
Strain and rinse under cold water, then let it sit in the sieve for 10-20 minutes to remove any excess liquid. Freeze in ziplock bags in single or double portions (1/2 cup per serving).
Alternatively, you can buy some pre-cooked white quinoa, but beware of what else is added to the packet such as rapeseed oil, salt and preservatives.
½ cup tightly packed cooked quinoa (white, ideally)
1 tablespoon desiccated coconut (unsweetened)
½ cup coconut milk (full fat, 60% coconut, mix the tin well)
¼ teaspoon cinnamon
pinch of nutmeg
4-5 pods of cardamom or ¼ teaspoon powder
1 tablespoon honey
small handful dried cranberries
small handful pumpkin seeds
½ banana or ½ cup berries
Instructions
Combine quinoa, shredded coconut and coconut milk in a small pot and place over medium-high heat. Add the spices, pumpkin and cranberries and stir through. Bring to boil and cook for 1 minute on simmer, stirring frequently. Remove from heat and serve with sliced banana or berries.
I think almost every cuisine has a dish based on a vegetable cavity stuffed with some delicious filling. I remember my grandma and my parents often made vegetables stuffed with rice and pork – I think it’s a very eastern European thing – so I wanted to make my own healthier version without the rice but with some extra goodies such as nutritious carrots, cranberries and sunflower seeds.
The sweetness of the carrot and cranberries really compliments the flavor of the pork and the sunflower seeds add a little extra crunch and fiber. Add to it the vitamin C loaded peppers, and you have a high protein meat dish that is actually all about the vegetables.
Looking for more meals like this? Consider our 7 Day Make Ahead Meal Plan. Three hours of prep will have you set to eat healthy all week.
To get the best taste, make sure to use good quality, free range pork mince. For those who don't eat pork, other ground meat such as lamb, beef or chicken can be used instead. Dried currants or some chopped up raisins can be used instead of cranberries. We recommend to serve these with a side of zucchini noodles, steamed broccolini, or other green vegetables. A small side of simple white rice will also be nice.
Author: Irena Macri
Recipe type: Main
Serves: 3-4 serves
Ingredients
1 tsp coconut oil or ghee
1 brown onion, finely diced
1 medium carrot, grated
2½ tbsp sunflower seeds
Pinch of sea salt
500g minced pork
3 tbsp dried cranberries, roughly diced
Zest of 1 lemon
1 tbsp Worcestershire sauce (optional)
2 garlic cloves, grated
Generous pinch of nutmeg
1½ tsp sea salt
½ tsp ground black pepper
1 tbsp virgin olive oil or melted ghee
1 egg
5 small to medium bell peppers, mixed colours (not too big)
For balsamic reduction
1 tsp butter
2 tbsp Balsamic vinegar
Pinch of sea salt
For garnish
Parsley
Extra sunflower seeds
Instructions
Preheat oven to 200 °C/395 °F.
Heat coconut oil or ghee in a frying pan to medium hot. Add onion and cook for a minute, while you're grating a carrot. Add the carrot and sunflower seeds, sprinkle with a pinch of salt and cook on medium heat for about 2 minutes, until slightly softened.
In the meantime, prepare other ingredients. Place minced pork in a large mixing bowl. Add cranberries, lemon zest, grated garlic, nutmeg, salt, pepper, olive oil or melted ghee. Then add the pre-cooked carrot and onion and mix everything together with your hands, until well incorporated.
Grease a small baking tray with some coconut oil or ghee.
Cut the tops of the bell peppers, about 1 centimeter from the top. Rotate the pepper as you cut the top off, it will feel like it's still attached to the main part. Carefully insert your fingers inside the pepper, twist and pull the seeded core that's attached to the cap. Remove any seeds stuck inside. I like to cut away any white flesh inside the cavity to free up more space for the filling. Then carefully, cut away the seeded core from the caps.
Sprinkle the inside of the bell peppers with a little sea salt and fill the cavities with the pork mix, pressing down with your fingers. Leave a little space at the top for expansion. Grease your hands with a little ghee or coconut oil and rub the outer sides of the peppers. Place on the prepared baking tray and place the caps on top. Bake in the oven for 30 minutes. Then remove the caps, set them aside and place the peppers back in the oven. Crank the oven to 225 °C/435 °F and cook them for further 10 minutes until browned on top.
For the reduction sauce, mix butter, pinch of salt and Balsamic vinegar in a little saucepan and bring to boil. Cook on boil until thickened and reduced by about half. Set aside. Heat up a little more just before serving. Drizzle the stuffed pepper with the reduction sauce and sprinkle with extra sunflower seeds and some parsley.
This fall-inspired dish is the perfect addition to breakfast for any season. These breakfast sausages are gluten free and paleo friendly, and are suitable to those following an autoimmune protocol (AIP).
This recipe comes from Suzie, a real food chef inspired by her healing journey with rheumatoid arthritis. Find more of her recipes at The Tasty Remedy.
Using your hands, combine all the ingredients except for the coconut oil in a medium mixing bowl.
Divide the sausage into 8 portions and roll each in a ball. Flatten with your palm until they are about a ½ inch thick. Place patties on a plate or baking sheet and chill in the freezer for about 30 minutes to firm them up.
When the patties are ready, heat a large cast iron skillet over medium heat and melt the coconut oil. Add half of the patties to the skillet and cook 3-5 minutes on each side. Repeat with the remaining patties.
You might have seen jackfruit gaining some traction recently. If you’re not in the loop, here’s what you should know, including some delicious jackfruit recipes that will surprise and intrigue you.
The jackfruit is the largest tree fruit in the world. If you’re lucky, you could get a fruit that weighs up to 100 pounds. Yeah, this stuff is no joke! This crop isn’t as popular as it should be, though.
Despite easy growth maintenance, large quantities, and loads of nutrition, people aren’t utilizing the crop as well as they are corn and wheat crops.
It’s believed that jackfruit could solve hunger in regions who suffer from food insecurity. As of now, its popularity is growing in the vegan community as a meat substitute.
At first glance, the fruit might not seem like much. In fact, you may be put off by its slightly pungent smell (although much milder than durian fruit) and hard-to-crack shell. It’s not exactly pretty.
These factors are worth moving past, though. Jackfruit is rich with protein, potassium and vitamin B, and it’s pretty low-carb for a fruit. Despite its strange aroma, the taste is quite sweet and easily eaten raw, dried, or cooked in a savory dish. Jackfruit tacos anyone? We’ll get there…
We’ve got quite a few amazing recipes that feature jackfruit for you to test out. That is, if you can get your hands on it. If you’re on the hunt, you should first check out your local Asian market.
That’s where you might find it fresh. Otherwise, it could get difficult. Trader Joe’s does sell freeze-dried jackfruit, and the most common product will probably be in a can doused in syrup so you’ll want to avoid the added sugar.
For a quick snack, you can also purchase dried jackfruit which is soft, chewy, and sweet.
You can often order canned jackfruit online if you’re really itching to make one of these dishes, and we bet you will be! If you’re lucky enough to stumble upon this fun fruit, here are a few ideas.
You might wonder how jackfruit could possibly mimic a barbecue pulled pork dish, but you will be pleasantly surprised. Throw a pile on a gluten free bun with some avocado slaw and crunchy cashews, and you have a texture and taste explosion. I recommend KC Natural BBQ sauce sweetened with molasses and maple syrup.
Curry is all about the sauce, so the jackfruit lends a nice texture and sweetness that tastes really good smothered in a creamy, aromatic, liquid. If you’re looking for a way to do meatless Monday in style, this is the jam. Serve it over cauliflower rice or quinoa.
You might be noticing a trend here; jackfruit is seldom paired with meat. Rather, it’s used as the meat. This offers up a versatile dish that will please the herbivores and omnivores in your life.
These crab cakes make it easy to avoid the price of real crab and using imitation crab altogether, so if you’re on a budget, consider making this recipe from In Johanna’s Kitchen.
Maple cinnamon delicata squash salad with jackfruit bacon
Not only can jackfruit disguise itself as one amazing BBQ dish, but it occasionally masquerades as bacon. Smoky and sweet make this the perfect addition to this warm, veggie packed salad from Sweet Simple Vegan.
If you can make a barbecue pork, you can bet that jackfruit makes a mean carnitas substitution. These vegan tacos are the perfect example.
They’re topped off with a luscious avocado crema with a little spicy mango salsa. Not feeling corn tortillas? Opt for lettuce wraps or a taco bowl instead. If you’re keeping carbs low, try these low-carb soft taco tortillas.
Yeah, yeah. We’re going to see quite a bit of curry here, but this one is a green curry with loads of fresh mint and coriander, so we’re switching things up a bit. This recipe recommends a bit of cucumber raita on the side to cool things down.
Jackfruit tuna melt sandwich
This unique takes the road less traveled, using jackfruit as a fish substitute. Serve this up on gluten-free bread if wheat isn’t your jam, or pack it up in collard greens for a quick and easy wrap.
This would be an awesome dish to prep at the beginning of the week. Read the recipe at Keepin It Kind.
Jackfruit Biryani
This one-pot recipe turns a standard Biryani dish, which is primarily characterised as a rice dish. You can opt to use cauliflower rice instead if you’re going against the grain. Otherwise, if your spice cabinet is full, you’ve got this one covered. Get the details at Archana’s Kitchen.
Looking for something simple? Well, look no further. This recipe comes together in a flash and it boasts an ingredient list suitable for the minimalist cook. If you’re avoiding peanuts, try crushing up some cashews or pistachios instead in this recipe.
If you’re looking for lighter fare, these lettuce wraps are the way to go. They’re a super veggie-centric lunch with a bit of Asian flare.
Jackfruit and kimchi BLT sliders
These mini sandwiches are a fresh pop of flavour and nourishment with healthy jackfruit and a probiotic boost from one of our favourite fermented foods, kimchi!
Skip the buns if you’re skipping wheat and serve these in lettuce cups instead. Find out all about this maple jackfruit bacon from Vedged Out.
Jackfruit custard strawberry parfait
Jackfruit is a fruit, so despite its tendency to be prepared as a main savoury dish, it does lend itself well to dessert. This four ingredient smoothie with a creamy jackfruit custard base proves the point. Easy, refreshing and delicious. Get the inside scoop from My Healthy Dish.
Okay, now we’re talking. Tacos are fun and all, but nachos are much easier to share, and that’s half the fun of food. This dish is all dressed up with somewhere to go.
Opt for organic corn tortilla chips for a splurge, and make your own queso at home with quality dairy to replicate this recipe.
Grilled BBQ jackfruit pizza with hemp seed cheddar from Blissful Basil
If you want to get a little involved in the kitchen, or you’re just looking for a better-for-you pizza recipe, this jackfruit recipe is the jam. A BBQ “meat” and a delicious dairy-free cheese recipe to boot?
Yes, please! You can sub your favorite paleo pizza crust if you’re gluten-free with for this amazing pie from Blissful Basil.
Indian spiced pumpkin and jackfruit chili
Here’s another warm and cozy dish to curl up on the couch with. This autumn-inspired recipe includes a hearty mix of pumpkin and jackfruit – no beans necessary! The secret ingredient? Root beer. Try this chili out from Edible Feast.
Turon with plantains and jackfruit
Ever had spring rolls for dessert? This is evidently a traditional Filipino dish that incorporates sweet plantains and jackfruit making for a starchy and delicious combo.
Oh, and there’s some sugar involved, but this recipe keeps it clean with coconut sugar. Get the sweet scoop from Living Food Love.
Buffalo jackfruit spinach dip
This recipe uses dairy substitutes, but you could opt for the real deal if you so desire. Either way, you’re in for a treat. This appetizer is just begging for a quick dip. Watch this bowl disappear. Find the recipe at Vegan Yak Attack.
Loaded sweet potato fries with BBQ jackfruit & slaw
This one is truly a stunner, and you’d be crazy not to make this healthy version of loaded fries. With sweet potatoes as the base, it’s topped off with a pile of barbecued jackfruit and a red cabbage and apple slaw. Sweet and savoury, this dish will NOT last long. Get in on the goodness from Keepin It Kind.
Jackfruit reuben dip
Another popular jackfruit substitution? Reuben meat! Apparently, you can whip up a lovely corned jackfruit just like beef. Don’t forget the kraut!
This recipe includes the Thousand Island dressing, the jackfruit recipe, and a dairy free Swiss cheese from In Johnna’s Kitchen.
Chakka payasam aka jackfruit pudding
Here’s for more of the sweet stuff. This simple dish incorporates coconut milk and cashews to give it that creamy texture you’re after when whipping up a sweet pudding. It uses a few obscure ingredients, but if you’re up for the challenge, you should check out this jackfruit dessert from Zesty South Indian Kitchen.
We hope you have luck on your search for some jackfruit! What recipe are you dying to try? Share with us below!
GUYS. Sweet potato toast. If you aren’t making this, you should be. I’m not sure we have to convince you, really. Who doesn’t miss toast?
If you’re avoiding gluten or grains, you might find yourself craving crusty bread smothered in avocado, dipped in your eggs or spread with a bit of butter or ghee. It’s the ultimate comfort food.
It’s perfectly portable for the morning, and sometimes, breakfast can feel a bit barren without it. No longer, though. Where there’s a will (or lack of bread), there IS a way.
How to make sweet potato toast
This couldn’t be easier, especially if you’re prepping meals for the week. This step is easily done ahead of time, ensuring the glorious possibility of sweet potato toast every single day. Crazy, right?
Preheat the oven to 200C/400F
On a baking sheet, lay a lightly greased sheet of parchment paper for easy removal
Slice sweet potatoes about 1/4″ thick and lay them flat on the sheet
Bake for 13-15 minutes
Now for the fun stuff…
So, you have your toast. Now what? It’s time to tap into your inner food artist. Truly, you can pile your sweet potato rounds high with whatever floats your boat, but here are ten awesome ideas to get you inspired.
Tuna
A quick tuna salad sandwich is an easy, affordable and filling way to do breakfast or lunch. Turns out, sweet potato toast is the perfect vessel for transporting it from table to mouth – trust us!
Mix a bit of tuna with a smidge of mayo and top with spring onions/scallions for a pop of flavor and crunch. Try our favorite wild-caught tuna from Safe Catch with the lowest mercury content on the market.
Anchovies
Still feeling a little fishy? Anchovies aren’t strictly meant for pizza. Some slightly sweet roasted red pepper pairs well with the salty taste of anchovies for a simple and healthy tang.
You could also add some fresh herbs or sub the peppers for roasted tomatoes instead.
Curried egg salad
Like tuna salad, egg salad (or any mayo salad) is a bit of a comfort food. Unfortunately, it’s often served on bread. The upside? A mix of healthy fats and protein make these salads exceptionally nutritious, and sweet potato toast makes it easier and tastier to consume.
This salad is made up of hard boiled eggs, chopped and mixed with a teaspoon of avocado oil mayo, a pinch of sea salt and a liberal sprinkle of curry powder.
Bacon & eggs
Well, you knew this was coming, didn’t you? Instead of hitting the drive-thru for a breakfast sandwich, you can make your own. Even the most amateur chef can whip up a skillet of bacon and eggs, even straight out of bed. If you’re feeling extra hungry, stack it up with a sausage.
Mexican avocado
And finally, going with the trends, we had to include our version of avocado toast. You can smash it, spread it, or take after us and keep it in tact.
This Mexican-inspired avo toast has a kick with the addition of jalapenos, a squeeze of lime juice, and a dash of sea salt. Top it off with a little fresh coriander or cilantro.
We’ve got more where that came from
Are you digging it so far? We thought you would. It’s likely obvious that a slice of sweet potato toast is where you can let your creativity flow. We’ve got a few more interesting ideas for you to put to the test.
Coconut cream & strawberries
Not in the mood for a savory brekky? No problem. Some fresh coconut cream or coconut butter pairs well with ripe berries for a sweet bite for waking up on the right side of the bed. Check out more sweet potato toast recipes from Solefire Wellness.
Sweet potato toast three ways
Here’s a triple whammy. The fun part? You could feasibly eat all three of these in one sitting. How’s that for variety? Instagram this one. Your friends who thought you were on a “diet” will be a little bit jealous.
We’ve got bananas and almond butter for another sweet option, plain ol’ avocado, and another nod to tuna salad. Read the full recipe(s) at Little Bits Of.
Tahini & arugula
You can skip the bread on this one, or opt for a slice of gluten-free if you fancy. Sweet potato toast would make a lovely base for a drizzle of creamy, dreamy tahini and a handful of spicy arugula from the garden. We picked up this inspiration from Cookin’ Canuck.
Smoked salmon & poached egg
This is already one of the best breakfast combinations known to man (or are we biased?), so why not make it a bit better? It’s like eggs benedict, but healthier. Oh, and it has avocado.
Everything is better with avocado, and this list makes it quite obvious. Get the deets on this handsome brunch from Downshiftology.
Sweet potato toast two ways
Here we have ALL THE THINGS. Get a little crazy. Go wild. Poached eggs, avocado, sausage, roasted red peppers, bacon, chili flakes. The sky is the limit. Get inspired with A Lo Profile.
Sweet potato toast bonanza
Can’t make up your mind? Have sweet potato toast five ways. We’ve got smashed avocado with cherry tomatoes and dukkha, grilled cheese and tomato, Vegemite, whipped feta with strawberries and sliced almonds and a load of roasted veggies – zucchini, eggplant, and capsicum – topped with olives. Photo courtesy of Nourishment Coach.
Sweet potato toast for dessert
Almond butter, chopped dates, and coconut manna. Need we say more? Check out Little Bits of Real Food on Instagram for daily food-spiration.
Peas & feta cheese
Smashed peas, a sprinkle of tangy feta, a layer of smoked salmon and a few greens? This one’s too pretty to eat. Photo credit goes to aniinakngs on Instagram.
NUTELLA
No, not the stuff out of the jar. Homemade nutella made from pumpkin seeds and banana coins steal the show. Get the lowdown from Zero Dairy Required.
Double the pesto, double the fun
This recipe uses up two varieties of fresh pesto for a tasty spread jam-packed with all the goodness. You can add more toppings, but pesto packs so much flavour, it’s often enough. Check out more pesto ideas from Raw and Roasted Pestos.
What’s on your sweet potato toast bucket list? Get in on the trend and share your ideas with us! Tag #happybodyformula on Instagram.
A few years ago I spent three months traveling around Europe in a van. We cooked most of our meals on a little gas stove and this amazing chorizo stew was one of my favorite cooking discoveries.
It all started with a box of veggies we picked up on the side of the road in Spain for cheap because they were at the end of their life. I needed to use them up ASAP so I decided to make a big stew.
As we were on the road, I didn’t have fresh meat but I did have some dried chorizo sausage, onion and garlic, so I chopped everything up and threw it in the pot.
Thirty minutes later we had one of the best stews I’ve ever made…and I’ve made a few. While cooking, chorizo releases all its wonderful flavors, fats and color (from paprika) into the stew, so you really don’t need to add much more than a bit of onion, garlic and stock on top of whatever vegetables you have around.
You can use dried chorizo or fresh but do look for good quality sausages with natural flavorings and ingredients. The colour should be coming from paprika and not from some color additive.
Make sure to peel the skin off the chorizo before slicing it. If you shop on Amazon, we like this brand of chorizo, and this is good quality chicken stock we like.
For those following AIP (autoimmune protocol), this stew has to me modified quite a bit because it has a lot of nightshade foods but you can still recreate something similar with a paprika free sausage (get something like a nice herb and garlic or other smoked sausage), and omit red peppers and tomatoes, swap white potatoes with sweet potatoes, and add more carrot, zucchini and maybe some leeks.
2 medium chorizo sausages (about 150-200 g /5-6 oz each), skin peeled off and sliced
1 large carrot, sliced
1 large pointy red pepper (bell pepper/capsicum), seeds out and diced
1 large celery stick, sliced
2 medium white potatoes, peeled and diced
1 large tomato, diced
2 large cloves of garlic, diced
2 cups chicken stock or bone broth
1 tablespoon lemon juice
1 medium zucchini, diced
Sea salt and pepper
Handful of fresh parsley, chopped
Instructions
Prepare all the ingredients first.
Heat coconut oil in a medium saucepan over medium-high heat. Add the onion, chorizo, carrot and celery and sauté for 2-3 minutes, stirring frequently, until slightly softened and golden. Chorizo will start to release some fat, in which the vegetables will cook.
Then add the potato, red peppers, tomatoes and garlic and stir through for a minute.
Pour in the stock and lemon juice, stir and cover with a lid to bring to boil. Turn the heat to medium and cook, covered with a lid, for 10 minutes.
Then add the zucchini and a little black pepper. Stir through and cook over low-medium heat for a further 10 minutes.
By this stage the potato should soften up and thicken the sauce. Uncover the pot and bring the heat back to medium-high for 2 minutes, stir through. Then, take off the heat and add freshly chopped parsley.
Serve as is or with a side of steamed or sautéed greens.
