Who doesn't love the combination of fluffy waffles with crispy fried chicken and sweet maple syrup?! If you've never indulged in a southern meal like this, you are seriously missing out!  It's the perfect combination of sweet and savory!

Chicken & waffles have always been a favorite of mine for breakfast or brunch, but would even make a great dinner!

This meal is a little time consuming, so I would recommend making it on the weekend or on whatever day you have off!  Making waffles is always so fun for me... I love drinking my coffee, blasting some of my favorite music, and whipping up a nice batter on the weekends.  It's so relaxing and it feels so great when you work hard on a meal and it actually turns out delicious!

The best thing about this recipe is that it is paleo friendly and has minimal ingredients that you can pronounce! (Free of Gluten/Grains/Dairy)  

​I am so excited to share this recipe and hope you guys enjoy making and eating this as much as I did!
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WAFFLES - WHAT YOU DO:

1. Begin heating your waffle iron.
2. In a large bowl, Whisk together dry ingredients (Cassava flour, baking powder, coconut sugar, and salt.)
3. In a separate bowl, whisk together wet ingredients. (Almond milk, coconut milk, eggs, lemon juice, melted coconut oil, and vanilla extract)
4. Slowly pour your wet ingredients into your dry, whisking thoroughly until they are evenly combined.  Your batter should be thick, but pourable.  If it is not pourable, you can slowly add a little bit more almond milk.
5. Grease your waffle iron with a little coconut oil before pouring in batter.
6. Cook waffles in iron for about 3 minutes each, or until they are golden and slightly crispy.

*Tip for keeping waffles warm while you start cooking chicken: Heat your oven to 200 degrees and keep them on a baking sheet until you are ready to eat.

FRIED CHICKEN - WHAT TO DO:

1. In a shallow bowl, mix together almond flour, salt, pepper, smoked paprika, and garlic powder.
2. In a separate shallow bowl, whisk together eggs.
3. Melt coconut oil in a large skillet on medium heat.
4. Pat thinly sliced chicken breasts dry with a paper towel.
5. One at a time, place chicken breasts into the whisked eggs, and then into the almond flour, making sure to evenly coat on both sides.
6. Being sure not to overcrowd your skillet (do in 2 batches) Place "breaded" chicken into the skillet and cook for about 3 minutes on each side (until chicken is thoroughly cooked and breading is golden and crispy)  After the first batch, you may need to add a little more coconut oil to the skillet.
7. Top your waffles with the fried chicken, maple syrup or honey, and fruit of your choice! (My favorite is strawberries and lemon zest)

Share these with your friends and family and ENJOY!

There is nothin’ much better than a big, hearty bowl of chili on a chilly day! This recipe is great to fill you up, keep you warm, and amaze your taste buds!

I recently made this chili for my family and it was a big hit. My husband and dad both went up for seconds. They loved it! It’s the perfect amount of spicy and has a bit of sweetness from the sweet potato. My family couldn’t believe it was whole30 compliant!

I love to top my bowl with paleo sour cream, avocado, and nutritional yeast. The paleo sour cream can be made by simply whipping together 1 cup of coconut cream with a pinch of salt and the juice from a lime. The nutritional yeast also gives it a nice “cheesy” flavor.

If if you don’t follow a paleo/whole30 diet, another great thing to pair with this chili is corn bread! I love to crumble a little on top or just dip it in!

This recipe will feed a family of 4-6 people, and if it’s just you or two of you, it’s GREAT for meal prepping! Make a big pot of this, and it’s perfect for lunches all week long. You could also freeze your leftovers and have a great re-heatable meal for a rainy day!
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​Recipe makes 4-6 servings

WHAT YOU NEED:

• 1 lb ground chorizo (check your labels to make sure it is compliant)
• 1 lb ground beef
• 3 cups chicken broth
• 2 sweet potatoes, peeled and diced
• 1 Green Bell Pepper, diced
• 1 Yellow Onion, diced
• 28 oz Fire Roasted Diced Tomatoes
• 3 tbs Tomato Paste
• 1 tbs olive oil
• 4 cloves garlic
• 1 tsp Chile powder
• 1 tsp Chipotle Chile powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Salt
• 1 tsp Black Pepper

​WHAT YOU DO:

1. ​​Heat olive oil in the bottom of a large stockpot on medium heat.
2. When the oil is hot, toss in your chorizo. Break up with a wooden spatula.
3. When the chorizo is almost fully cooked, toss in your ground beef. Break up with wooden spatula.
4. When ground beef is almost fully cooked, add onion and garlic. Stir to combine. Let onion and garlic cook with the meat until translucent.
5. Add in Chili powder, chipotle chili powder, cumin, smoked paprika, salt, and pepper.
6. Add in tomato paste. Stir to combine.
7. Add in diced bell pepper, sweet potatoes, and fire roasted tomatoes. Stir to combine.
8. Pour in chicken broth.
9. Let chili come to a simmer (you want it to be slowly bubbling but not boiling)
10. Reduce heat to medium-low, cover, and let simmer for 12-15 minutes, or until sweet potatoes are fork tender.
11. Top with toppings of your choosing and enjoy! (I recommend avocado, paleo sour cream, cilantro, and nutritional yeast)

Living on the southern east coast, I’ve eaten a lot of shrimp & grits in my lifetime. It’s one of my favorite savory meals, and I almost always order it if it’s an option on a menu!

My first memory ever eating shrimp and grits was when I was very little. My dad used to go fishing withsome family friends, and they decided to take a shot at shrimping. They brought some home one night and cooked it up with some grits for dinner. We all shared and enjoyed the delicious, creamy grits and slightly spicy shrimp. The flavors that came from this combination were just out of this world!

Since transitioning into a Whole30/Paleo lifestyle, I don’t eat grains or dairy much anymore. (Hardly ever.) But I really missed this dish, and started brainstorming what I could do to re-create it with healthier ingredients. I did a few google searches, and found that some people have used cauliflower to replace grits! What a brilliant idea. I’ve become kind of a pro at making mashed cauliflower, so I thought, “this could be pretty easy!” And it was! I basically used the same ingredients and same methods as I do when making a mash, but didn’t blend it quite as much. (That way you get gritty texture.)

Shrimp is so easy to cook, so the whole meal came together quite quickly! I made sure to make a super yummy marinade for the shrimp, and added in some bacon, onion, and peppers for extra flavor!

Hope y’all enjoy making and eating this dish as much as I did!

I have broken down the recipe into 3 parts: cauliflower grits, shrimp marinade, and flavor bombs!

FOR THE SHRIMP, WHAT YOU NEED:

• ​​1 lb large shrimp
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 tsp smoked paprika
• 1 1/3 tbs Frank’s Red hot
• 2 cloves garlic, minced
• 2 tsp olive oil

FOR THE CAULI GRITS, WHAT YOU NEED:

• ​5 cups cauliflower, steamed
• 1/4 cup ghee
• 3 cloves garlic, minced
• 1 1/2 tsp Salt
• 1 tsp Pepper
• 11 oz coconut cream (the thick creamy part at the top of your can of coconut milk)

FOR THE EXTRA FLAVOR BOMBS, WHAT YOU NEED:

• ​2 tsp bacon fat
• 3 slices bacon
• 1/2 Red bell pepper, diced
• 1 small onion, diced
• Pinch of salt
• Pinch of pepper​

With Valentine's Day right around the corner, I started seeing my favorite treat displayed throughout the grocery store isles... Reese's hearts!  There is something so delicious about all of their holiday chocolate and peanut butter treats... the hearts, eggs, pumpkins, and trees have always been a favorite of mine!  A sweet chocolatey shell, with a creamy and savory center.  

After a couple rounds of Whole30, and several months of eating a Paleo diet, I have found that certain foods work for me, and certain foods don't.  Since I no longer indulge in many processed and sugar-filled candies, I started to think how i could re-create my favorite, as a healthier alternative.

These chocolate hearts are made of dark, dairy-free chocolate, almond butter, tapioca flour, coconut oil, and naturally sweetened with maple syrup and coconut sugar.  You can feel comfortable eating these, with such minimal ingredients. And if you decide to share, these would make a great treat for a significant other, friend, teacher, or even for your kids to take to their valentine class parties! (Peanut-free, so no worries about classmates with allergies!)

These are so easy and fun to make.  Hope y'all enjoy as much as we did!

​I never stop craving curry.  It's such a great go-to meal that's filling, comforting, and super tasty!  In the winter months, when it's chilly out, all i want is to curl up with a big bowl of curry or soup.  This recipe gives you the best of both worlds!  It's thick, creamy, hearty, and reminds me of tomato soup my mom used to make when I was a kid.  You will be amazed at how delicious it is paired with roasted cauliflower rice.  (Seriously....don't make it without the cauli rice- it's totally the best combo ever!)

If you're a busy bee like me, you'll really appreciate how quick and easy this meal is. You can easily whip it up on a weeknight when you get home from work. This recipe will make about 5-6 servings, so it's great to feed your family or use as leftovers for lunches! It is also both Paleo and Whole30 compliant. 

When making this recipe, I first start getting the cauliflower rice ready since it takes the longest.  I pre-heat my oven to 425 and line a large baking sheet with aluminum foil.  I spread the cauliflower rice evenly onto the foil, and toss with some avocado oil, salt, and pepper.  It goes into the oven for about 15 minutes.  This is when you get started on your curry.  After the 15 minutes, take it out, shake the cauliflower rice around and put back into the oven for another 10-15 minutes. (You want it to be a light golden-brown color.)  I recommend buying more cauliflower than you think you need, because it shrinks down a lot in the oven.  I buy pre-riced cauliflower, but you could easily rice it yourself by using a grater or food processor. Below is the BEFORE & AFTER pics of the cauliflower rice.

After you remove the chicken, you may need to add a little more coconut oil to the pot if there isn't much liquid left.  Now you want to add in a diced onion, and chopped garlic cloves.  Cook until translucent and fragrant.  Next, stir in tomato paste.  Add in roasted diced tomatoes, and tomato sauce.  Stir to combine, and add chicken back in, with some chopped basil.  Stir in coconut milk. (*Make sure the coconut milk and cream are combined before you pour it in.)  Lastly, add in some salt and pepper if needed, and let it simmer for all of the flavors to combine.

Top with some more chopped basil, and serve alongside your roasted cauliflower rice! ENJOY!

Growing up in the South, I've eaten a lot of BBQ sandwiches in my lifetime. I've tried a lot of different BBQ and a lot of BBQ sauces. But never have I ever eaten my BBQ on a plantain bun...until now!

A Plantain Bun?! You may ask. How does that even work?! Just trust me. You will be so shocked and delighted with how amazing it tastes and how well it holds together without falling apart.

These sliders are perfect to make for your family or to take to a get-together. Your friends and family will LOVE them! (And they probably will have no idea that they're both Paleo and Whole30 compliant!) That'll be our little secret!

This is honestly such an easy meal to throw together, especially using an Instant Pot! I always use a large, 5 lb Pork Shoulder so that we have lot's of leftovers for lunches.

The pork shoulder takes about 90 minutes to cook in the Instant Pot (about 2 hours if you count the time it takes to come to pressure and to naturally release the pressure)

During that 2 hours, I like to make homemade BBQ sauce and coleslaw, in preparation for the meal.

I usually make a double batch of BBQ sauce ahead of time and freeze one so that I always have one on hand. My favorite recipe to date is from Alex @thedefineddish which you can find on her website, and I will link it here. It's sweet, spicy, and super tangy!

For the coleslaw, I make it stupid-simple. The pork and plantains have so much flavor, I don't want to over-complicate it. I never used to be a fan of coleslaw until recently, so I keep it simple and easy. I just buy one of those pre-chopped coleslaw mixes that you can probably find at ANY grocery store. It has Green cabbage, Red Cabbage, and carrots. I make a dressing out of homemade mayo, white distilled vinegar, lemon juice, salt, and pepper then just toss it all together. Yep, that's it!

And then for the best part... once the pork is done cooking and pressure has been released, I shred the pork, toss in some BBQ sauce, and put my Instant Pot on the "keep warm" function while I construct the plantain buns!

I take 3 ripe plantains (gotta be ripe!), mash them with a potato masher in a big bowl throw in some salt, and then form them into little patties, a little smaller than the size of my palm.

I put equal parts coconut oil and ghee into my cast iron skillet, and heat on Medium. Once the skillet is hot enough, I carefully place the plantains in the oil and cook for about 4-5 minutes on each side. They start to firm up and get a nice brown on each side. This helps keep them together when you pile all that BBQ on!

And then....assemble! Pile that pork on the bottom half of your bun, top with coleslaw, a drizzle of bbq sauce, and you got it goin' on! Hope y'all enjoy these as much as I did. Happy cooking!
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I'm gonna break this recipe into 4 separate parts (Pulled pork, BBQ sauce, coleslaw, and plantain buns), in case you want to switch it up or only make certain parts.

INSTANT POT PULLED PORK
I was inspired by Michelle @nomnompaleo pork recipe for this one...got a few ideas from her but switched it up to what worked for me!

WHAT YOU NEED:

• 5 lb Boston Butt Pork Shoulder
• 1 cup Water
• 3 slices bacon (I use this kind or this kind because there's no sugar)
• 2 tbs Minced Garlic
• 1 tbs olive oil (or really whatever oil you like to cook your bacon in)
• 2 tsp Salt

WHAT YOU DO:

1. Set your Instant Pot to the "Saute" function. Pour in your olive oil. When oil is warm enough, place your 3 strips of bacon in.
2. While the bacon is cooking, cut your pork shoulder widthwise into 3 equal parts. This is just so it will all fit into your Instant Pot and cook evenly.
3. Make sure to keep checking your bacon, flipping halfway to get each side crisp. When bacon is done, Select the "Cancel" or "Off" button on your Instant Pot.
4. Rub salt and minced garlic on each side of the pork shoulder, on all 3 pieces. Place them into your instant pot, right on top of the bacon.
5. Pour in the water.
6. Close the lid, and make sure valve is in the "sealing" position.
7. Select "Pressure Cook" function, and cook on high pressure for 90 minutes (mine will read 1:30).
8. When time is up, select "cancel" function, and let the pressure naturally release for at least 20 minutes. After that, if you wish, you can move the valve into "venting" position to quickly release the rest of the pressure that's left.
9. It will probably look like a soup at this point because of all the liquid cooked off from the pork shoulder, but no worries! Carefully drain all of the liquid except for about 1/3 cup, and place the insert back into instant pot. Select "keep warm" function.
10. Remove the bone from the pork shoulder and discard. I also remove the big pieces of chewy fat. With two forks, shred the pork. (It should be very easy, because the pork is so moist.)
11. Pour in about 1/2 cup of BBQ sauce, and stir to evenly coat the pork.

SIMPLE COLESLAW

WHAT YOU NEED:

• 4 cups Coleslaw Mix (green cabbage, red cabbage, and carrots. You can find it at almost any grocery store)
• 1/2 cup paleo/whole30 compliant mayo (you can find my homemade mayo recipe here.)
• 1 tbs White Distilled Vinegar
• Juice from 1 small lemon (about 2 tbs)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

WHAT YOU DO:

1. Whisk together the mayo, vinegar, lemon juice, salt, and pepper to combine.
2. In a large bowl, stir together the coleslaw mix with the dressing you just made. Yes...that's literally it.

Chicken Alfredo has always been my go-to pick at any Italian restaurant.  I love the creamy, cheesy, flavorful sauce paired with crispy grilled chicken.  I'm always trying to think of new and healthier ways to enjoy some of my old favorites.  Sometimes it's fun to just mess around in the kitchen and see what you can come up with!  Not every time does it turn out successful, but this one was definitely a winner!  I can't wait to share this recipe and make it over and over again.

The classic Alfredo sauce is full of unhealthy fats from heavy cream and parmesan cheese, and isn't all that nutritious.  After eliminating dairy from my diet, I have found lots of awesome alternatives that are so much more nutritious, hearty, and filling.

Shortly after I switched to a Paleo/dairy-free diet, I made a Vegan Queso Dip.  I ended up looking up lots of recipes for dairy free queso online, taking bits and pieces from each one and making it my own.  I was surprised with how delicious it was and how similar it tasted to cheese, but was made from vegetables!

I am currently in the middle of a Whole30 reset for the month of January, and was really craving some pasta!  My husband and I love spaghetti squash, and have made it several times, mixing it with marinara sauce or my homemade pesto sauce, but had yet to try it with an alfredo sauce.  If you've never made spaghetti squash, you're totally missing out!  It has an amazing texture that mimics spaghetti, is easy to make, and pairs great with any kind of sauce and/or meat!

This recipe is fairly quick (especially with the help of an Instant Pot!), and easy to make for your family on a busy weeknight.  I can totally see kids loving this recipe, as well!

If you partake in a Vegan diet, you could skip on the chicken or replace it with veggies and this would be a totally awesome Vegan meal.

WHAT YOU NEED:
Serves: 4

FOR THE SPAGHETTI SQUASH - 

• 1 Spaghetti Squash
• 1 cup water
• Instant pot (if you don't have an Instant Pot I will include instructions for the oven)

FOR THE ALFREDO SAUCE - 

• 2 cups Raw Cashews
• 2 cups Hot Water (for soaking the cashews)
• 2 cups Steamed Cauliflower
• 1 Onion, diced
• 1 can Unsweetened Coconut Milk
• 1 cup Vegetable Stock
• 1/4 cup Nutritional Yeast
• 1 tbs Olive Oil
• 1 1/2 tsp Salt
• 1 1/2 tsp Black Pepper
• Blender

FOR THE CHICKEN -

• Two boneless, skinless chicken breasts
• 1 tbs Olive Oil
• 1 tsp salt
• 1 tsp black pepper

WHAT YOU DO:​

FOR THE SPAGHETTI SQUASH - 

1. Slice your spaghetti squash in half.  It honestly doesn't matter whether you cut it lengthwise or widthwise. It will still cook the same!
2. Pour 1 cup of water into your Instant Pot.
3. Place the wire "roasting/steaming" rack that comes with your Instant Pot at the bottom.
4. Place your spaghetti squash halves on top of the rack. 
5. Close the lid, and set the valve to the "sealing" position.
6. Cook at High Pressure for 7 minutes.
7. Set your valve to the "venting position" and let the steam quick release before opening the lid.
8. Shred the spaghetti squash with a fork!  So easy.

*If you don't have an instant pot, you can also roast the spaghetti squash -

1. Preheat oven to 375 degrees fahrenheit. 
2. Place the halves onto a baking sheet, and drizzle with 1 tbs olive oil, salt, and pepper.
3. Roast for 45-50 minutes, until the squash is fork tender and easy to shred.

FOR THE ALFREDO SAUCE - 

1. Place your cashews into a bowl of hot water to soak for at least 15 minutes. Set aside.
2. Pour 1 tbs of Olive Oil into a large saucepan. Heat on Medium.
3. Add in your diced onion and minced garlic.  Cook until they start to get translucent.
4. Add in steamed cauliflower. Break apart with spatula.
5. Season with salt and pepper.
6. Pour in vegetable stock.
7. Drain the water the cashews were soaking in.
8. Mix the cashews into your saucepan.
9. Cover and let simmer on low heat for 5-7 minutes.
10. Stir in Nutritional Yeast.
11. Stir in Coconut Milk.
12. Using an Immersion blender on high speed, blend the mixture until you get a creamy consistency. (This may take up to 5 minutes to get it super creamy!) *If you don't have an Immersion blender, you can transfer to a regular blender.
13. Taste it.  You can add more salt/pepper if needed.

FOR THE CHICKEN -

1. Cut your chicken breasts into strips, diagonally.
2. Season with salt and pepper.
3. Place Olive Oil into skillet. Heat on Medium.
4. Place chicken strips into skillet, cook for about 6 minutes, or until fully cooked, flipping halfway through.

Assemble -

1. Shred Spaghetti Squash with a fork.  You can either serve it straight outta the squash or transfer to a plate.
2. Pour over Alfredo Sauce.
3. Top with chicken.
4. Optional: Top with parsley.

ENJOY!

If you told me a year ago I’d be drinking unsweetened coffee every morning I would’ve laughed in your face. I was the girl who wanted all the Splenda and cream, with just a little bit of coffee. It’s funny how much your taste buds can change and adapt.

Whole30 really changed me. I started drinking my coffee black and actually liking it. After completing my first Whole30, I never looked back at sweeteners. Splenda who?!

I had seen fellow instagrammers posting about this magical “bulletproof coffee”, and was very intrigued. I did some research, and started putting some ghee and coconut oil in my coffee. I was a little hesitant at first, but was pleasantly surprised with the toasted, nutty taste and how much energy I had in the mornings.

I then ordered my first bottle of Bulletproof Brain Octane Oil. Uhhhh octane oil? That sounds intense. Yeah, I was intimidated too. But after reading about it, & seeing other people having positive experiences with it, I decided to bite the bullet and try it. Haha, get it? Okay, moving on... According to Bulletproof, Brain Octane is found in coconut oil in small quantities. But they concentrate it, which brings you the purest energy source possible.

So let me break it down for you--
What is Bulletproof Coffee?

It’s basically coffee mixed with healthy fats: such as ghee or butter, and coconut oil or MCT Oil.

Why drink Bulletproof Coffee?

Energy, productivity, and it keeps your tummy full!
Not only are you getting energy from the caffeine in your coffee, but also from the MCT Oil/coconut oil/Brain Octane Oil (whichever you prefer.) It gives your brain a big boost in the morning and helps to increase productivity. Although I don’t recommend skipping breakfast, if you’re in a rush and only have time to make your Bulletproof coffee, it will keep you full until lunch time. (Especially when you add a scoop of protein such as Collagen Peptides.)

Although you really only need coffee, ghee or butter, and coconut oil or MCT oil to make bulletproof coffee, I add a few extras to boost the flavor, make it creamy and keep me full longer.

WHAT I USE:

• 2 cups brewed coffee (I make my coffee using natural Spring water.)
• 1/2 cup unsweetened coconut milk. (My favorite is Taste of Thai)
• 1 tbs Ghee (you can find my homemade recipe here)
• 1 tsp Brain Octane Oil (You could also use Coconut Oil)
• 1 scoop Collagen Peptides
• Dash of cinnamon

WHAT I DO:

1. Brew your coffee. Make sure it’s hot and fresh!
2. Place your ghee, Brain Octane oil, collagen peptides and coconut milk into a tall wide mouth mason jar.
3. Pour your coffee into the mason jar.
4. Use an Immersion blender to blend all your ingredients for 30-60 seconds. Start from the bottom and slowly move the blender up. This gets your coffee creamy and frothy! If you don’t have an immersion blender, you can do the same in a regular blender.
5. Pour into a mug, top with cinnamon, and enjoy!

Okay let’s talk chicken wings... I like ‘em extra crispy, fresh, and flavorful. Oh! And dunked in cool and creamy ranch. There’s nothing worse than going out to eat somewhere, ordering wings, and biting in to them to find they are mushy and not crispy in the slightest. A while back when I first discovered baked wings were a thing, I thought “how in the world can you get them crispy without frying them?” Well, I was totally wrong. It’s taken a few tries to get them just right, but I think I finally have.

The very first time I tried baking wings was during my first Whole30. (Side Note: the fact that you can still eat wings on Whole30 is amazing right?!) I kept it simple and went with a Buffalo Sauce to coat them in. I googled lots of buffalo sauces and found that they mostly consisted of hot sauce and butter. Being on Whole30 and knowing I couldn’t use butter, I used the closest alternative... Ghee! The sauce turned out amazing. Just enough spice, but not too much that I couldn’t handle. (Yes...I’m the girl in the restaurant sweating and panting from eating the MILD wings!) My husband and I dipped the buffalo wings in my homemade ranch and We loved them so much, they basically became a bi-weekly meal in our house.

The buffalo wings are amazing, but my all-time favorite wing sauce is Parmesan Garlic! On Whole30 you cannot have dairy, so I knew the Parmesan was out. The second time I made wings, I decided to get a little more creative and figure out how I could re-create a similar flavor without the Parmesan. I looked around in my fridge, and saw I had half a bottle of Tessemae’s lemon garlic salad dressing. Hmmmmmmm.... I poured it into a sauce pan, dumped in a bunch of black pepper, and some minced garlic and wah-lah! That’s when the Lemon Pepper Garlic wings were born! They were a perfect mash-up of lemon pepper wings with Parmesan garlic....but they were made with clean ingredients and Whole30 compliant.

I figured that although it’s delicious, I wouldn’t always have a bottle of Tessemae’s in the fridge. It can get pricey and is sometimes hard to find at grocery stores near me. I remembered that my grandma used to a make a similar tasting salad dressing that we loved. I called my mom, and she told me that it consisted of olive oil, lemon juice, and salt. Sounds easy enough! So that’s what I tried next. Put some olive oil, lemon juice, garlic, salt and pepper into a sauce pan, and it was fantastic! So, there ya have it. And thanks to my grandma for making an awesome simple salad dressing that helped me figure out this wing sauce.

Since then, I have re-created it several times, made lots of buffalo wings, and also experimented with Bbq flavored wings using The Defined Dish bbq sauce recipe. So delicious!

I have put together two recipe versions of these Crispy Baked Wings for y’all... one with Buffalo Sauce and one with Lemon Pepper Garlic sauce! Hope you enjoy!

WHAT YOU NEED:

• ​4 lbs chicken wings
• 1/2 tsp salt

FOR THE BUFFALO SAUCE:

• ​3/4 cup Frank’s Red Hot
• 1/4 cup Ghee (find my homemade recipe here)

FOR THE LEMON PEPPER GARLIC SAUCE:

• ​2/3 cup Light Tasting Olive Oil
• Juice from 1 Large Lemon
• 1 1/2 tbs minced Garlic
• 1 tsp Black Pepper
• 1/2 tsp Salt

WHAT YOU DO:

1. ​Preheat your oven to 425°.
2. Rinse your wings and pat then dry with a paper towel. (Patting them dry helps to get extra crispy!)
3. Place the wings on a wire rack over a baking sheet, with the thick skin side up.
4. Sprinkle 1/2 tsp salt onto the wings.
5. Bake at 425° for 40 minutes.
6. While your wings are baking, start working on the sauce.
7. For the Buffalo Sauce, whisk together the hot sauce and ghee in a saucepan on medium-low heat.
8. For the Lemon Pepper Garlic Sauce, whisk together the olive oil, lemon juice, minced garlic, black pepper, and salt in a saucepan on medium-low heat.
9. When the wings are done baking for the 40 minutes, keep them in the oven and Broil on High for 1-3 minutes. Keep an eye on them to make sure they do not burn.
10. Take the wings out, and put them into a bowl. Pour your sauce over the wings and toss them to evenly coat.
11. Place the wings back onto the wired rack over the baking sheet. Broil on High for another 1-3 minutes. Again, keep an eye on them so they do not burn. (This is the secret to giving them that awesome crispy skin...broiling before AND after coating with sauce!)
12. Take ‘em out and enjoy! I like to pair mine with some crisp celery sticks and dip them into my homemade ranch which you can get the recipe for here.

“Zuh-puh?” “Zoo-pah?” Who really knows. But whatever way you choose to say it, this soup is DE-LICIOUS! You will definitely be going to the pot for seconds. And if you’re my 6’2” husband...maybe even thirds.

The great thing about this recipe is it makes a whole bunch, so whether you’ve got a big family to feed, a giant husband like me, or want leftovers for lunches, I got ya covered!

When we used to go to the Olive Garden, this was always my go-to order. A true favorite. I even re-created it once, using a recipe I found online. It was pretty good but not as great as what I had expected.

Then Whole30 happened.... and the bittersweet thing about Whole30 is it forces you to think outside of the box! Your mind starts wondering, “Which one of my favorite meals Can I make compliant?” “I wonder if I can switch these ingredients with these” “Hmmmm how is it going to taste if I use this instead of that?” And that, my friends, is when new recipes are born!

This has become one of our monthly (if not weekly) meals at the Goodcuff house! It has minimal ingredients, only uses one pot (Barely any dishes!!!! Yay!), And is ready in under 45 minutes. I love making this when I’m sick. It warms me up and clears out the sinuses!
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