I first made this Spicy Chicken with Grilled Lime recipe for a Sunday night dinner when my in-laws were visiting. They were delighted by this easy chicken recipe and impressed with how quickly I was able to throw it together after we arrived home with them from a weekend in the mountains. The best thing about grilled chicken? The grill! As in no messy pans or baking dishes to clean up.
While I generally love being in the kitchen and cooking dinner (it’s fantastic family time) one thing I don’t love is meal planning. That’s why I make myself meal plans and share them with you all. My favorite meal plan is posted on my Facebook page and includes the Paleo Bagel recipe from my latest cookbook, Paleo Cooking from Elanas Pantry. I have a second, equally fun, yet different weekly paleo meal plan here on this site for those that do not use Facebook.
While many of you come here for my easy Paleo and grain-free dessert recipes, I also know that each and every one of us face the “what to make for dinner” quandary every night of the week! So I hope these free meal plans will help you solve that ongoing dilemma.
Spicy Chicken with Grilled Lime
- Place chicken pieces and limes in a large bowl
- In a small bowl, combine coconut sugar, paprika, garlic powder, pepper, allspice, and salt
- Pour spice mixture over chicken and mix thoroughly
- Cook chicken and limes (face down) on barbecue over medium heat for 15-20 minutes per side
- Chicken is done when an instant read thermometer stuck into chicken reads 165°
This healthy chicken recipe is based on one called Poussin with Spicy Rub and Grilled Lime by Katie Quinn Davies in the book What Katie Ate. I was introduced to this book my my friend Kelly. The book is a fantastic survey of avant-garde food styling techniques and fabulous photography.
Katie has tons of healthy recipes in this book and I have only begun to make my way through it. Although it is not gluten-free, it certainly is a lot of fun.
Make Ahead Paleo is a fabulous Paleo cookbook that will teach you how to to eat incredibly well even if you are running around like a chicken with your head cut off –and who isn’t these days? I have two teenagers in two different sports. Sometimes getting both of them to their after school activities and getting dinner on the table can seem like a military operation. It’s days like those that call for a quick and easy recipe from Make Ahead Paleo.
Tammy’s book has enticing sections that include “Make & Freeze,” “Low & Slow,” “On the Go” and more. You get the idea. This is the book that will make it easy for you to stick to a healthy Paleo diet without all the fuss.
These super scrumpdidlyicious healthy Banana Chocolate Chip Pancakes are made from only seven ingredients. That includes the coconut oil in which you sauté them. The base of these pancakes (one of my super easy breakfast recipes) is cashews –that’s right, no flour, not even almond flour.
Replacing high-carb wheat flour with lower-carb cashews is fantastic for those watching their blood sugar. Cashews also work well in baking (see my Cashew Bread recipe) for folks who are gluten-free, which is another reason I use them.
While these quick and easy pancakes are a fantastic breakfast on a weekend morning, I also like to serve them along with an egg dish on Sunday nights for dinner. Breakfast for dinner is a family favorite in our house, and the boys especially appreciate the change in routine.
During winter I roast vegetables several nights per week. I learned in my Ayurvedic training during the early 1990′s that it’s important to adapt both cooking and eating to the seasons. Mostly, though, it’s just common sense to eat local root vegetables in the winter (this is one of my favorite carrot recipes) and to run a nice toasty oven on a cold evening.
Roasted vegetables are an amazing dish –affordable, easy to make, and quite healthy. One of the best things about this Roasted Cauliflower, Carrots, and Zucchini is the beautiful mini-rainbow of colors the vegetables in this dish create.
So if you’re looking for a roasted vegetable recipe, take a peak at this one –it’s perfect for the most seasoned of chefs, as well as beginner cooks. Personally, I think this is the best way to cook zucchini and carrots… and cauliflower too!
My mother-in-law (aka Grandma Marylyn) is obsessed with all things crispy, crunchy, and Paleo. Like me, she has celiac disease and has followed a strict gluten-free diet for years. I created this Crispy Chocolate Chip Cookie recipe just for her. Grandma Marylyn is a huge fan of my Cranberry Chocolate Biscotti, as well as my Chocolate Orange Scones, and presents me with freshly made batches of each of these every time we have a visit.
Grandma has been asking me for years to develop a thin and crispy cookie recipe. She has no idea that I’ve created these Paleo chocolate chip cookies for her!