Paleo Dinner Recipes | Salmon Burgers and Tangy Slaw

Paleo Dinner Recipes

This recipe was kind of a risk for me because I bought some canned salmon at Whole Foods awhile back but I was took scared to try it.  Whole Foods is kind of my litmus test for if a food will be on my “to-eat” list.  So if Whole Foods sells canned salmon it must be OK right??

In my pantry it sat…

But alas the day came when I forgot to defrost my frozen salmon and dinner had to be made.  On the menu were these amazing salmon burgers inspired by a recipe I got once from E-meals.  I decided to give the canned salmon a go.  And let me tell you, I couldn’t taste the difference!  It was super easy too because I just had to open the can and drain it.  Would I use it again?  Sure, if I was in a pinch, absolutely.  I almost always prefer fresh to canned but in a pinch its better to make a clean recipe than go for something less healthy right??

paleo dinner recipes

Herbed Salmon Burgers – one of my new favorite paleo dinner recipes!


10 oz fresh salmon, thawed salmon, or 2-5 oz. cans wild sockeye salmon (from Whole Foods preferably!)
1 large egg, beaten
2 TB coconut flour (can substitute almond flour if you prefer)
2 TB fresh chopped basil
1/2 medium red pepper diced
1 small shallot diced
olive oil


Preheat oven to 375 degrees.  Dry fresh or thawed salmon with a paper towel or drain canned sockeye salmon.  Carmelize shallots in a drizzle of olive oil.  Combine salmon with shallots, peppers, egg, flour, basil and spices.  Shape mixture into 2-3 patties.  Transfer to a prepared baking sheet and bake for 15 minutes, flipping once mid-way, or until cooked through.

Tangy Slaw

Trader Joe’s kale and cabbage mix
1 TB olive oil
1 TB apple cider vinegar
1/2 tsp dijon mustard

Mix up and let sit for 30 minutes!

*this recipe was inspired by


Clean Eating salmon recipe

Clean Eating salmon recipeclean eating salmon recipe

What I love the most about this recipe is that it is literally a mashup of a few of my favorite easy recipes.  One of the tricks of clean eating is being prepared!  A lot of times I will buy a bunch of healthy ingredients, and prep them.  Then I have a selection of different things I can throw together quickly for lunch or dinner!  Its a lot harder to stray from your meal plan when healthy ingredients are readily prepared.  I usually roast a few things over the weekend in either coconut or olive oil and keep them on hand!

A few of my favorite things to roast or grill

Brussel Sprouts
Butternut Squash
Sweet potatoes
Grilled Chicken
Grilled or Roasted salmon

I usually throw either rice or quinoa in my slow cooker to add a healthy grain!  I’ve been trying to stay mostly gluten free, but I do like having quinoa in my bowls. This recipe has a super tasty tabbouleh recipe that is so refreshing for spring!

Clean Eating Salmon Recipe Ingredients!

Quinoa Tabbouleh

Sweet Potatoes – Whole30 approved!

Peel and cut one sweet potato into cube sized pieces. Drizzle with olive oil and salt & pepper. Stir around for even coating. Roast in oven at 400 degrees for 20 minutes

Brussel Sprouts


What are your favorite things to throw together in a bowl?  Do you find it easy to meal prep and have healthy ingredients on hand?  Comment below, I’d love to hear what you are throwing in your healthy bowls!

Clean Eating Chicken Noodle Bowl

Clean Eating Chicken Noodle Bowl

Back by popular demand, I’m actually posting a blog LOL!  Clean eating can be really simple, you just need to take a look at the ingredients!  Basically, if you see one that you don’t recognize, don’t buy it!  I love to google recipes to see what goes into a traditional recipe, and clean it up!  Just goes to show that clean eating can be relatively simple.  All thanks to Google!

Remember those delicious packs of dried noodles that you *may* have eaten in college??  Ramen noodles!!  Yes they may be delicious, but they are also incredibly unhealthy and full of unnecessary salt and other yucky chemicals.  So I decided to do a little noodle makeover, the clear eating version!

Clean Eating Chicken Noodle Bowl

Let’s call this one a Clean Eating Chicken Noodle Bowl!


4 cups low-sodium chicken broth
1 1/2 tsp coconut aminos
2 chicken breast filets
8 oz. package udon noodles
1 cup sliced purple cabbage
1 cup shredded carrots
sesame oil


In a large pot add chicken broth and coconut aminos and bring to a boil.  Add the chicken breast and continue cooking until thoroughly cooked through (approx 10-20 minutes depending on size of chicken).  Remove from broth, let cool, and shred with forks.  Return chicken to broth.

In a separate container cook udon noodles according to package directions.  Once cooked, add to chicken and broth.  Add water as necessary.  Salt & pepper to taste.  Add cabbage and carrots and let soak into juices for a few minutes.  Drizzle with sesame oil to taste.



Clean Eating Thanksgiving Recipes

Clean Eating Thanksgiving Recipes

So I don’t REALLY expect anyone to eat healthy on Thanksgiving.  Just throwing that out there 😉  BUT if you want to clean up your menu just a tad, I wanted to share with you a few recipes that were pretty popular in my house!  These recipes were inspired by Autumn and Bobby Calabrese’s Fixate cooking show cookbook  (available free on Beachbody on Demand!)

First up is Gluten-Free Rice Stuffing!  Here is the lineup!  Scroll down to check out the recipes!clean thanksgiving stuffing Next up the turkey!healthy thanksgiving turkey Beautiful Butter!  All the heart eyes 🙂healthy thanksgiving turkey Stuff and roll these babies up!clean eating thanksgiving Voila!  Here is the final product!  I added a side of garlic green beans and sweet potato casserole!  If you want to get these recipes, they are available for free!  Check out this blog post for more info!gluten free thanksgiving recipes

Gluten-free Stuffing Filled Turkey Tenderloin


2 Tbsp. grass-fed butter (Kerrygold is amazing!)
1 clove garlic, crushed
1 bayleaf, crushed
1 sprig fresh thyme
1 ½ cups rice stuffing
1 raw small turkey tenderloin (approx. 2 ½ pounds)
salt & pepper


  1. Preheat oven to 375 F.
  2. Combine butter, garlic, bay leaf, and thyme leaves (discard stem) in a small bowl; mix well.
  3. Place turkey breast on a cutting board. Rub meat side of turkey breast with half of butter mixture. Season with salt and pepper.
  4. Spread stuffing in an even layer over butter mixture, covering the entire surface of turkey breast.
  5. Roll turkey breast into a tight log, with stuffing on the inside and skin on the outside; wrap kitchen twine around turkey breast and tie lightly.  You can also use toothpicks to hold together (just make sure to take them out after you cook the turkey!
  6. Rub outside of turkey breast with remaining half of butter mixture. Season with salt and pepper.
  7. Place in roasting pan on rack. Bake for 60 minutes or until a thermometer placed into center of turkey breast reaches 165 F.
  8. Allow the turkey breast to rest at room temperature for 15 minutes; remove twine or toothpicks. Cut into 1-inch thick slices.

Gluten-free Rice Stuffing


1 ½ c. dry wild rice
4 cups + 3 tbsp. low-sodium organic chicken (or vegetable) broth
1/3 c. dried cranberries
¾ c. boiling water
4 tsp. olive oil
½ c. chopped celery (approx. 1 large stalk)
¼ c. chopped shallots
(approx. 2 medium shallots)
2/3 c. 1⁄4-inch cubes butternut squash, peeled
4 fresh sage leaves, finely chopped
1/3 c. fresh orange juice
(juice of 1 small orange)
2 tsp. orange zest
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper


  1. Using a rice cooker (get one if you don’t have one, they’re amazing!) cook the rice with the broth.
  2. While grains are cooking, combine cranberries and boiling water in a medium bowl; soak for 15 minutes. Drain and set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add celery and shallots; cook, stirring frequently, for 5 minutes.
  5. Add squash, cook, stirring frequently, for 4 minutes, or until squash is tender-crisp.
  6. Add sage; cook, stirring frequently, for about 3 minutes.
  7. Add orange juice, orange zest, cranberries, salt, and pepper; cook, stirring frequently, for 4 to 5 minutes.
  8. Combine cooked rice and other ingredients together.


Healthy Chipotle Copycat Recipes | Paleo Swap

Who doesn’t love a Chipotle copycat?  I actually hit up Chipotle earlier in the week and didn’t eat all of the Pico de gallo so amazingly enough this recipe had real actual Chipotle Pico de Gallo in it!  Can I get a woot woot?

My July Summer Bootcamp challenge group starts next week and we are offering (for the first time only) a PALEO meal plan!  My Whole30 experience has me all generous feeling to spread the Paleo love.  But this recipe is so yummy, you really don’t need any grain.

The Directions

First of all this might be the EASIEST recipe, especially for a weeknight!  I’m a huge fan of the grill this summer so in the morning I grabbed two chicken breasts and rubbed them with some 21 Day Fix Smoky Southwest seasoning!  I let them sit in the fridge all day and then thrown them on the grill over medium heat for about 7-10 minutes (or until your meat thermometer says they’re done!)  I let the chicken rest while I prepped the other ingredients!  Grab yourself some Trader Joe’s riced cauliflower.  Frozen or fresh, doesn’t matter.  Chop up some peppers and sprinkle in a little 21 Day Fix all purpose seasoning.  Throw in a little chopped cilantro and the riced cauliflower and let them simmer away in skillet sprayed with cooking spray.  While those are cooking up, slice up some fresh avocado.  Assemble.  Did I say this was the easiest recipe ever?  And oh so yummy.  Enjoy!

healthy chipotle copycat recipes