Oven-Baked Salmon with Garlic Chili Lime Butter (Paleo, Keto-friendly!)

So, I had big plans to post something totally different. Then, I thawed something else and decided to cook it, and it turned out so nice I have to post it.

I’m trying to get in all of my seafood ideas before the weather turns – that way, I can start to cook pumpkin, squash, pumpkin squash, more pumpkin, fall, squash. It’s that time of year and I am jones-in’ for some fall.

I don’t have a lot else to say about this, so I may as well get right to it. This recipe is paleo and keto friendly, and it’s literally one of the easiest salmon recipes I’ve made in a long time.


Oven-Baked Salmon with Garlic Chili Lime Butter (Paleo, Keto-friendly!)


Prep time: 10 min

Cook time: 15 min

Serves 2



  • 2 4oz boneless salmon filets, skin removed
  • 1 clove of garlic, grated or pressed
  • 2 tbsp organic, grass-fed butter, or ghee
  • 1/2 tsp chili powder
  • 1 tbsp lime juice (about ½ of a lime)
  • sea salt, to taste
  • 1 tbsp fresh chives, for garnish



  1. Preheat your oven to 400 degrees F. Line a baking sheet with foil. If available, place a baking rack overtop your baking sheet, greasing it so that salmon won’t stick. The baking rack will allow the bottom of the salmon filets to remain crisp, but it isn’t required – just preferred.
  2. In a mug, or in a small stovetop saucepan, melt your butter. Mix together with your garlic, chili powder, lime juice and sea salt.
  3. Place your filets on your baking rack/sheet. Spoon your butter mix evenly over your salmon filets, coating the salmon filets entirely.
  4. Bake until salmon is opaque and starting to brown, about 15-20 minutes.
  5. Remove from heat, and garnish with chives. Serve, and enjoy!



Bacon-Wrapped Pepper Bites with Guacamole (Paleo!)

I need to step my game up. I feel like every time I make a post, it has to do with either the full moon or new moon…. which means I am not posting all that much. I don’t know why I’m so busy, but I do know that it’s from running around like crazy. 


So one thing I’m going to start doing more of this year is Reiki. I’m definitely going to do a whole post on the practice, benefits and effects of it, but for now, my priority is to get a plan together for continuing to practice. Stay tuned for more of that if that interests you.


Onto more of the GOOD STUFF…. I have a lot of recipes I’ve been saving and just haven’t gotten around to posting because I like to put up what I think people are most interested in seeing. There are definitely times where a recipe idea jumps out at me and I have to make it and post it, and let me tell you… this is definitely one of those times. These things came out just as good as I hoped they would, which is excellent — I love bacon. If you have a party coming up, these are perfect for the guacamole lovers in your life. I’m not even kidding when I say you should probably make a double batch though, because you won’t want to give any away.


Bacon-Wrapped Pepper Bites with Guacamole (Paleo!)

prep time: 20 min

cook time: 20 min


  • 1 lb nitrate-free bacon, kept chilled until use (I recommend Butcher Box, or Wellshire!)
  • 1 large bag of mini sweet peppers – yields about 18-24 peppers
  • handful of toothpicks, soaked in water for 15-20 minutes
  • 2 large ripe avocados
  • 1 tbsp red onion, finely chopped
  • 1 roma or vine tomato, finely chopped (this part is important!)
  • 2 heaping tbsp chopped fresh cilantro
  • juice from 1/2 lime (or more, to taste)
  • salt and pepper, to taste
  • Ziploc bag or pastry bag, for filling peppers



  1. Preheat oven to 375 degrees F. Cover a baking sheet with foil.
  1. Cut the top off of each pepper, discarding the stem, seeds and ribs from the inside. Make sure the pepper is cut so that it can stand on its own, flat side down, when placed on the baking sheet.
  1. Starting from the uncut side, carefully wrap each pepper with bacon completely. Depending on the size of the pepper, you may want to start with a half-slice of bacon. If you happen to do multiple layers, it’s alright too – the bacon will still crisp because it isn’t lying flat on the baking sheet. 
  1. Once wrapped, secure the bacon to the pepper by poking the toothpick across the pepper, near the flat side. This will keep the bacon from unwrapping as it cooks.
  1. Place your bacon wrapped peppers in the oven, spaced apart evenly, and bake until the bacon is thoroughly browned, about 20-25 minutes.
  1. Meanwhile, as your peppers cook, prep your guacamole. In a medium sized mixing bowl, gently mash your avocado thoroughly, ensuring there are minimal chunks left. You don’t want to beat it too hard though, as it will start to become runny.
  1. Next, add your onion, tomato, cilantro, lime and seasoning. Mix thoroughly, adjusting salt and pepper to taste.
  1. Once peppers are done, remove from heat and set aside, leaving toothpicks in place until partially cooled. Once cooled, add your guacamole mixture to your bag. If using a Ziploc bag, place guac into the bag before cutting a small part (about 1/2 in across) of the corner off your bag. If you don’t cut enough, you can always cut more off.
  1. Squeeze your guacamole into your peppers until just filled. Arrange on a plate, and enjoy!



Buffalo Turkey Meatballs (Paleo!)

Winner, winner! TURKEY DINNER!

Happy Monday, y’all. This has been one of the Monday-est Monday’s ever. I’ve been waiting for the weekend for what feels like 12 years. Then all of the sudden it’s Monday. That, and the days are made progressively longer by doing the whole keto thing. If you aren’t familiar with Ketosis and the Ketogenic “diet”, definitely read up on it… here is a good book to start.

I think what’s most interesting about this “diet” is that most people compare it to the Atkins diet. If you recall, Atkins was popular in the 90’s and I think everyone’s parents tried it at least once. It was controversial because of the “war on Fat”, when Ancel Keys proclaimed that eating fat made you, well, fat. That is so false. The link of consuming fat with heart disease was actually filled with incorrect inferences and cherry-picked information, and people just stuck with it. After all, if people don’t want to “be fat”, why would they eat it? And down the slippery slope we go.

The Ketogenic Diet and Atkins are similar in that they reduce carbs, but are done so a bit differently. The ketogenic diet was founded back in 1924 by Dr. Russell Wilder of the Mayo Clinic, and he used it to treat epilepsy. It focused on high fats, a fair amount of protein and the low carbs familiar with Atkins. By reducing your carbs as a source of energy, your glycogen reserves are depleted (as your body can only store that for +/- 48 hours), and it turns to fat as a means of energy consumption. Your stored fat is converted into ketones, which your body uses for energy. This is beneficial if you’re trying to lose fat, but also if you have a difficult time managing your blood sugar, as this increases your insulin sensitivity and lower your glucose levels.

The Atkins diet also reduces carbs, but does so in a step-based process that allows you to reintroduce carbs back into your diet as a form of weight maintenance. The science is the same as the ketogenic diet, but the perception behind this diet was that it was a quick fix, and that you risk gaining your weight back upon eating a high amount of carbs again.

To each their own — I feel better, stronger and I have more clarity when I eat fewer carbs, so that’s what I stick to. with that said… these were born out of a need to eat Frank’s Hot Sauce. I love Frank’s hot sauce, I love buffalo anything. That, and while my brother was home from college, I wanted to make him something that tasted “late night drunk food”, but didn’t leave you feeling like a slug when you woke up.

Ladies and Gentlemen, I present to you… Buffalo Turkey Meatballs. Yaammm.

Buffalo Turkey Meatballs (Paleo!)

prep time: 20 min

cook time: 25 min

Makes about 12-14 meatballs


  • 1 lb ground turkey breast
  • half container of sliced brown mushrooms, chopped
  • 1 small yellow onion, finely chopped
  • 1/2 cup Frank’s Red Hot Sauce, plus separate 1/4 cup set aside
  • 1 heaping tbsp ghee
  • 1/2 tsp salt (this is conservative), plus more to taste
  • 1 egg, whisked
  • 2 tbsp almond flour
  • 2 heaping tbsp scallions, green and white parts, sliced thin


  1. In a large skillet, heat a tbsp of oil or your preferred fat over medium heat. sauté onions until translucent, about 5-6 minutes, stirring to prevent burning. Add your mushrooms and sauté for another 4-5 minutes, until soft. remove from heat and allow to cool.
  2. In a large mixing bowl, mix together your turkey breast, mushrooms, onions, egg, almond flour and scallions. Lastly, add your hot sauce.
  3. The mixture may be quite wet — if you feel you need to add more almond  flour, do so 1 tsp at a time until the mixture is able to hold its shape when rolled into a meatball.
  4. On a cookie sheet with a greased wire rack, set your meatballs about 1-2 inches apart. The rack is optional — I find that these run a bit as the moisture burns out, and I don’t like to drain my cookie sheet halfway through to get them to crisp. Bake until starting to brown, about 20-25 minutes.
  5. Meanwhile, as the meatballs are baking, mix together your remaining hot sauce and ghee. Season with salt, to taste. Drizzle over the meatballs and serve.



Full Moons…. and Zesty Ginger Sesame Chicken Wings (Paleo!)

Happy Monday…. um, Tuesday! Definitely feels like a Monday, but that kind of thing usually happens over a long weekend.

How was everyone’s Memorial Day? Ours was just crud weather in the mid-Atlantic… but I sort of feel as though the weather in general has been pretty bad. I also feel as though I’ve prematurely aged mentally where I insist the weather/flies/mosquitos/hurricanes/snow/potholes/pollen/life in general gets harder or worse each year. I’ll have to press the reset button on that…. that’s not good energy to be putting out there.

Friday was a busy day, too. I worked from home — after a flurry of appointments, I finally had a chance to COOK STUFF!!! Not that I haven’t been cooking, I’ve just been making food that’s much more palatable to my family. I’ve been cooking a lot of non-paleo, non-vegan and non-keto foods since we’re all around more. I can definitely tell a difference with my body, and it does not like it. My jeans don’t, either. Oh also, I forgot how much I like beer? Yeah, this weekend wasn’t good for that.

In other news, we’ve got an interesting Full Moon. This one falls under Sagittarius, which is the best opportunity to give us a fresh perspective.

Is there anything you’ve been struggling to wrap your head around? Have you been wrestling with thoughts that you just can’t seem to get behind? This is an amazing time to really gain a different lens and to garner better insight to everything going on in your life. Sagittarius energy is really about building on what you already know and already have, and broadening  your horizons. What have you done so far that’s really propelled you towards where you want to go? How are you going to use this to get where you’re going next?

This sounds vague, but it really isn’t. It applies most closely to whatever you’re experiencing in life. If there’s something you’ve been waiting to do, wait no more. If you’re waiting to take a risk, move somewhere, take a job, make a big decision, splurge on a vacation, this is the perfect time to start the momentum on that and get it moving. Reevaluate your goals to make sure they still fit you, and to check your state of mind to ensure you’re an open book for growth.

Onto the foodies…. these wings have made an appearance in quite literally everyone’s house this weekend. I made them. All. Weekend. I love them! The key is keeping a bit of the marinade separate and brushing it on right before serving so they keep that really tasty briny and gingery flavor. Try these out on the grill… I whole heartedly believe that good wings always belong on the grill. Plus, while chicken wings certainly aren’t the bare essentials of paleo eating, who doesn’t love a good wing? YUM.

Zesty Ginger Sesame Chicken Wings (Paleo!)

prep time: 20 active min, plus marinating time

cook time: 20 min

Serves anywhere from 1-5 people, depending on your appetite


  • 2 packages organic or all natural wings (separated into wings and drumettes,
  • 1 cup coconut aminos
  • 1 tbsp maple syrup
  • 4 stalks of scallions, green and white parts, sliced thin
  • 2 tbsp tahini paste (or miso, if not strict paleo)
  • 2 tbsp sesame oil
  • 1/2 to 1 tsp red pepper flakes, to taste
  • 1 large clove of garlic, minced
  • 1/2 tbsp of fresh ginger, grated
  • 2 tbsp apple cider vinegar
  • 1 tbsp sesame seeds (black and white preferred for aesthetics, but any color will do)


  1. Whisk together your tahini and coconut aminos in a large bowl first to emulsify.
  2. Once the sauce is thoroughly mixed, add the remaining ingredients to the bowl. It should taste VERY briny — chicken absorbs a lot of the salty flavor, so it should have enough zest to really taste salty. Set aside a 1/2 cup of the mixture in a small bowl.
  3. Place your chicken wings in a bag, pour your sauce over them and marinate in the fridge for at least an hour, up to 24 hours. Refrigerate your separate sauce as well.
  4. Once ready to cook, preheat your grill to 400 degrees. We want high heat to make sure the skin is crisp.
  5. Place the wings on the grill, about 1 inch apart. Turn as needed, once the wings darken and appear blackened. They aren’t necessarily burnt — the caramelization from the coconut aminos will just make them appear darker.
  6. Continue to turn until thoroughly browned on all sides, about 15-20 minutes in total.
  7. Remove from heat, and brush with remaining sauce. Garnish with a pinch of scallions.



Super Easy Salmon Cakes (Paleo)

WHAT a weekend!

The Eagles won the Super Bowl. I was born and raised in the Philly area, and while I don’t particularly care (at all) for football, seeing the underdog win coupled with Philly’s excitement and undeniable loyalty to their team… what an amazing thing. Unfortunately, everyone who says that most Philly fans are obnoxious is right, as people completely desecrated parts of Center City. Tacky? Yeah. We never said we were classy…. but we did say we were excited. With an estimated 2 million people at the Phillies parade in 2008, and tons more estimated for the Eagles parade… I’m definitely not going. That’s terrifying.

I came to work this morning to find out I won the Q4 MVP Award for my organization, which includes tickets to an event sponsored by my employer…. quite a few things to  choose from!! Keeps getting better, pretty intense.

Not to jump around here, but was anyone as shocked as I was to learn yesterday that Kylie Jenner actually had a baby? I mean, it was almost undeniable that she was actually pregnant, but somehow I was still surprised when she broke the news yesterday about her new baby girl. I can’t lie… I watched that 11 minute video and teared up a bit because it was really touching.

Since I don’t really have a lot of important stuff to say, I’ll get straight to the food. I’ve been slacking a lot on the cooking from being so busy… but I’ve had this idea for these cakes for the longest time. I had considered using almond flour, but decided to switch it up with coconut flour to give it a finer, softer texture. These can be altered to cater to whatever flavors you like — I started off making it a bit Asian-inspired, but then went back to my good ol’ crab cake roots with the dijon and Worcestershire. Play around with it and see what you like!

Super Easy Salmon Cakes (Paleo)

Prep Time 10 min

Cook Time 20 min

Serves 5-6


  • 15-18 oz of canned cooked salmon, boneless and skinless (I like Wild Planet — each can is 6 oz, but in a pinch I will use 3 Star-Kist packets, which are each 5 oz)
  • 1/2 tsp fresh garlic, minced or pressed
  • 1/3 cup paleo mayo, plus additional 1/3 cup for sauce
  • 3 to 4 tbsp coconut flour
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 tbsp tamari, coconut aminos or low sodium soy sauce (not Paleo!)
  • 1/4 tsp black pepper
  • 3 stalks of scallions, sliced thin (green and white parts), plus more for garnish
  • 2 eggs
  • 1 heaping tbsp Grey Poupon dijon
  • 1 tbsp Worcestershire sauce
  • 1 tbsp sriracha


  1. If baking, pre-heat your oven to 375 degrees F.
  2. Drain your salmon and place in a bowl. If needed, mash with a fork to break up any chunks.
  3. Add half of your mayo, eggs, dijon, Worcestershire, scallions and spices. Mix thoroughly, and do a taste test to adjust to your preference.
  4. Next, add in coconut flour, 1 tbsp at a time. You may not need the full amount, as coconut flour is VERY absorbent — your mixture should still be wet, but stable enough to keep its shape.
  5. Gather a handful and shape into a round, 1 in. thick patty… you should be able to make about 6-7, depending on the size.
  6. If baking, place on a greased or parchment lined baking sheet and bake for 15-20 minutes, until cakes start to brown. If pan-frying, heat 1 tbsp ghee over medium high heat and sauté on each side until golden brown, about 4-5 minutes.
  7. As the cakes are cooking, mix together remaining mayo and sriracha for the sauce; set aside.
  8. Serve with spicy mayo and additional scallions for garnish.



Your paleo ingredient questions answered!

A quick follow up – a few of you have reached out to ask about certain ingredients I use, and I wanted to share my favorite staples I use when cooking. Most everything is available through the links to Amazon I’ve included below –  I highly recommend purchasing them as alternatives to what’s in your local grocery store. (Plus, if you purchase through these links… I may get a perk! :))

Try these items out one at a time if you’re new to substituting a healthier alternative… if you’re brave, buy them all at once. Have fun!

Coconut Aminos

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Soy sauce is often derived from wheat – this can be problematic if you’re gluten intolerant, or strict paleo. Coconut aminos is made of aged coconut sap and sea salt, and has considerably less sodium (90mg sodium while a teaspoon of soy sauce contains about 307mg… pretty good!). It’s naturally gluten-free and vegan, so it’s an easy staple for Asian dishes or anything needing a good briney flavor that falls within the Paleo realm. You can find it here.


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Zucchini noodles are pretty simple – spiralized zucchini made into noodle shape. Another really versatile alternative to pasta, zucchini is gluten free, grain free and egg free, because, well… it’s a vegetable. Zucchini tends to completely absorb whatever seasoning you’re putting in your dish, so you don’t need to worry about competing flavor. They don’t require extensive cook time because zucchinis are not inherently firm or tough veggies… a win/win! Considering zucchini is relatively inexpensive, a spiralizer is a worthy investment to make in your kitchen. You can get it here!

Paleo Mayo

If you’ve ever thought about what’s in normal mayo, there’s a lot of unappealing stuff like soybean oil, sugar from god knows what, calcium disodium, or sunflower oil. You could either make your own (recipe here!), or buy a few of my favorites, such as NuCo Coconut Mayo or Coconaise. (buy the two and get free shipping!)


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Ghee is prepared by simmering butter (which is churned from cream) until it separates. Impurities are skimmed from the surface, leaving behind the clear remaining fat without any solids. The taste of ghee depends on the quality of the butter used, so I definitely don’t skimp on this. A little goes a long way. While ghee is inherently dairy, it lacks the polyunsaturated fats when reduced and clarified, making it a beneficial (but still optional) part of a Paleo diet. I like Ancient Organics, available here. (Don’t worry – this will last you a looonnggg time!)

Coconut Milk/Cream

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Honestly, I thought I hated coconut. In theory, I’ve always loved coconut — it smells tropical and beachy, is the all-around team player of the fruit world (it does it all) … I even have a teddy bear from when I was 2 years old with fur similar to shredded coconut, aptly named “Coconut”. I just don’t enjoy the coconut flavor in everything I eat, which is why I prefer this brand (it’s really mild). You can sub this for dairy, and if you play your cards right with your seasoning, you won’t even notice the coconut. Many of my recipes have it, both sweet and savory. You can get it here as a pack of 6, which I like (because I always need it on hand). If you’re looking to try a can first, you can find it at your local grocery store.

Healthy Oil Alternatives

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There are so many great alternatives to the standard canola and vegetable oils, and there’s a lot of health benefits to using different oils. There’s a lot of science behind what “fat” to choose, because some are good, some are great, and some are just bad. Saturated fats are often found in dairy and red meats — all “saturated” means is that the carbon atom of a fat molecule is inundated with hydrogen ions. Is it bad? well… too much can lead to heart disease, but moderation is key. Unsaturated fats are derived from veggies, nuts, seeds, and fish. Unsaturated, just like above, means there’s fewer hydrogen atoms surrounding the fat molecule. A few things that I like to use are saturated fats like palm oil, ghee and coconut oil, as well as unsaturated fats like avocado oil, safflower oil and olive oil.

Arrowroot Powder and Tapioca Flour

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Like any aggressive eater, I love sauce. I love gravy. I love saucy gravy covering my food, all of it. Thanksgiving is my holy grail, where I can pour gravy over my entire plate, multiple times, without judgment (or adherence to my normal eating habits). Depending on the dish, I use arrowroot powder or tapioca starch as alternatives to flour or corn starch. I find that I like the consistency of tapioca starch more with broths, and arrowroot powder tends to turn out better with things that are fruit based. Experiment with each, and see what you like! Find my favorite brand, Bob’s Red Mill, which has arrowroot powder (here) and tapioca flour (here).

Keep an eye out for more recipes! In the meantime, follow me on instagram at @thedivinekitchen 🙂

Rosemary Thyme Roasted Skillet Potatoes (Vegan, Gluten-free!)

I hope everyone had a fabulous Thanksgiving! Unfortunately for me, I had a really bad cold all of last week so while I did get to eat a ton of delicious food, I couldn’t really taste it 😦 But! that’s no reason to leave some goodies out! Have some leftover potatoes? This is a super easy treat that will impress your guests… because who doesn’t love potatoes?


Rosemary Thyme Roasted Skillet Potatoes

Prep time: 20 min

Cook time: 90 min

Serves 5-6


  • 5-6 large Yukon gold potatoes, peeled
  • 4-5 tbsp olive oil, or ghee
  • 1 tbsp garlic, minced or grated
  • 1 ½ tbsp thyme, minced; plus more for garnish
  • 1 ½ tbsp rosemary, minced
  • ~ 1 tsp of sea salt, plus more to taste
  • ½ tsp pepper

Optional: not vegan, but you can broil them with some parmesan for a few minutes once they’re cooked!


  1. Preheat oven to 400 degrees F. Thinly slice potatoes using a mandoline sliceror food processor with the slicing attachment. Arrange potatoes upright in a 10″ cast iron skillet.
  2. In a pan over low heat, add ghee or olive oil and allow to warm. Add rosemary, thyme and garlic and simmer for about 5-7 minutes, stirring continuously to prevent the garlic from burning. Remove from heat and pour evenly over potatoes, using a brush to spread the herbs and garlic evenly. Season the potatoes with salt and pepper.
  3. Place in oven to cook for 1-1/2 hours. If potatoes start to brown or burn too quickly, turn the heat down. Likewise – if they appear they aren’t crisping fast enough, turn the oven to 425 degrees F.
  4. Once potatoes are cooked, remove from oven and serve.



Spiced Chicken Tostadas (Paleo)

I’ve been feeling really sluggish recently. There’s been a lot going on in the world, and as a worrisome little empath, I’ve found that avoiding the news is probably the best tactic (albeit a selfish/ignorant one). So much destruction down south from hurricanes Harvey and Irma, a president that could double as a candied yam, work issues, and lots of ups and downs in life including not getting a good nights’ sleep in weeks… it’s a stressful time, these days.

As with every Sunday, we were deliberating what to make for the big group. We had some odds and ends to cook with… and while Sundays are for getting creative, we really just felt too out-of-sorts and tired to make it to the store for more ingredients. After some digging in the freezer, several chicken thighs made their way onto the smoker for some slow roasting. Great! One step down. Chicken it was.

After more digging around in the freezer, we were able to find a bit of frozen corn, and a bag of corn tortillas. Continuing to scavenge around the kitchen, we pulled some sweet potatoes, a little box of grape tomatoes and a can of black beans. That’s when I knew we were onto something good. No impromptu trip to the grocery store, here! I was tired, thank God.

Tostadas! Delicious, easy, throw-together food you eat with your hands. Perfect. But, in typical Sarah-fashion, it had to be different…. I was going to smother the crap out of everything with spice. Spiced everything. They’re actually pretty easy to make, which I love. There’s a few steps, but this was definitely a “win” in the dinner book… and after our worrying that we would have to go out, spend more money, more time and more effort, there’s always a way to make it work.

This actually made me think about a recurring theme in my life. I can remember being young, and watching some movie that I probably stayed up late to watch because I wouldn’t normally be allowed to. It was some sort of action movie, and while I don’t remember the plot or details, the guy, the main character, was trudging on after literally having his arm nearly ripped off, his people killed… everything. I’m not sure why it made such an impression on me, especially since it was so long ago, but I do remember that for days after, I noticeably heard people reassuring themselves or someone else “well, there’s always a way!”

This rings true even today. There has been a lot of obstacles out there, both in my life and in others’ lives. With enough perseverance, motivation or sometimes downright foolishness, the only way to go was forward towards the light at the end of the tunnel. With enough praying, enough deliberating and belief that all problems come to an end, there is always a way. Sometimes you’ve already been given your tools, other times you need to go find them. Regardless, never turn down an opportunity to shine and come out on the other side, even if it means you’re going to have to go through the mud. As long as you can see a chance for growth – it’s the right thing to keep going until you find a way.

I hope you enjoy these as much as I do 🙂 There’s a few parts to this recipe, but feel free to swap things out as you choose.

Note: this recipe includes non-paleo alternatives for flexible dieters – substitutions may be made.

Paleo Spiced Chicken Tostadas


Prep time: 45 min

Cook time: 50 min

Serves 6-8


For the Chicken:

  • 6 chicken thighs, skin on
  • 2 tbsp taco seasoning, plus more to taste
  • 1 tbsp avocado oil

For the tostadas:

  • 8 almond-flour tortillas
  • 3 tbsp avocado oil
  • 1 tbsp parsley
  • 1 tbsp garlic powder
  • ½ tsp sea salt
  • ½ tsp pepper
  • ½ tsp onion powder

For the “sour cream”:

  • 4 oz refrigerated coconut cream (or Greek yogurt for those flexible with dairy)
  • 2 tbsp cilantro, chopped
  • juice of half a lime

For the succotash (non-paleo, optional):

  • 8 oz frozen corn
  • 8 oz grape tomatoes, halved
  • 1 medium yellow onion, finely minced
  • 1 8 oz can of black beans
  • ½ tsp sea salt
  • juice of half a lime

(corn and beans can be removed, tomato and salsa mixture is also delicious)


  • Sliced jalapeños for garnish


  1. For the tostadas, mix together avocado oil, parsley, garlic powder, sea salt, pepper, onion powder in a small bowl. Lay tortillas out on a parchment lined baking sheet, careful not to overlap.
  2. Brush them generously with the oil mixture, making sure to cover the edges.
  3. Bake or grill at 400 degrees F, until crisp (but not quite charred). Once finished, set aside on a baking rack to cool. Keep grill or oven running at 400 degrees for the chicken.
  4. Place chicken on a large plate or baking sheet and brush with avocado oil. Generously coat the chicken with spice mixture, covering the entire outside. Grill for 20-25 minutes until chicken is done all the way through. Remember to get a clean plate from the first one you used! 🙂
  5. While the chicken is cooking, start the veggie succotash. Start by putting a very small amount (~ 1 tsp) of avocado oil in a pan, over high heat – we want these to stay a little dry. Add tomatoes and onion (corn and beans can be added if not strict paleo). You want to sauté the veggies over high heat so that they brown quickly, but still stay a bit crisp. If you find they start to burn, continue to stir and turn the heat down a bit.
  6. Season veggies with salt, and continue to cook for 8-10 minutes, stirring constantly. Remove from heat and set aside in a bowl. Mix in cilantro, ½ of the lime juice, and a pinch more of salt, if needed.
  7. Take a 1 minute break to find a margarita or beer, because this is sort of time consuming.
  8. Back to the chicken. When it’s cool enough to touch, remove the skin and shred with fingers (or a fork to avoid getting your hands messy), also removing the bone. Taste the chicken, and add any additional taco seasoning with another tsp of avocado oil, if needed.
  9. Lastly, mix together the coconut cream (or Greek yogurt), other half of lime juice and cilantro in a small bowl.
  10. Arrange ingredients on a tostada and serve. Enjoy!