Whole 30

Paleo Ranch Dressing

This is one of my favorite dressings to make and have in the fridge for anytime use. I use it on salads, for vegetable dip, on wings, etc. Whatever you can think to use a ranch dressing on! (which, let's face it, can be pretty much anything 😉)


  • 1/2 cup full-fat coconut milk ( I use the canned full-fat coconut milk and whisk together the coconut cream/water and then use a half cup of that mixture)
  • 1/2 cup of homemade or avocado mayo - I use Sir Kensington’s brand but I’ve been seeing other brands use avocado oil as well!
  • 2 large garlic cloves, crushed or finely diced
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1 tablespoon of dried or fresh dill
  • 1 tablespoon of Italian Seasoning
  • 1/2 teaspoon of apple cider vinegar
  • 1 teaspoon of lemon juice
  • 1-2 pinches of sea salt or to taste preference


  • Combine all ingredients in a small bowl or jar that you’ll use to store the dressing.
  • Stir until well combined and that’s it!
  • Store in the fridge - it will also thicken once it has sat in the fridge for a couple hours.


I like my ranch really garlicky, the fresh cloves of garlic definitely give it an extra kick. If you’re not as big of a fan of garlic you can go a little easier or even just use the garlic powder instead, for a milder flavor.

If you’ve never bought canned, full-fat coconut milk you may be confused on what I’m talking about. When you open the can, you’ll see that the coconut cream has separated from the water and will be on top. Scoop the cream out into a medium sized bowl and then pour the water in after that. I use a whisk to thoroughly incorporate the water with the cream. That’s it! You can save the left over coconut cream mixture in a small jar, stored in the fridge and use as a “whip cream” for desserts if you’d like or save it to make more Ranch later on!


Italian Meatballs - Paleo, AIP, Whole 30

Meatballs are one of my favorite quick foods to batch cook for meals or snacks throughout the week. You can easily reheat them in bone broth, slice them up over a salad, pair with other prepped veggies or just eat plain as a snack, yum!

Equipment Needed

  • Baking sheet
  • Mixing bowl
  • Parchment paper (optional)


  • 1 lb grass-fed ground beef
  • 1 lb pastured ground pork
  • 2 small-medium shallots finely diced
  • 2-3 cloves of garlic, finely diced or put through a garlic press
  • 1 pasture raised egg
  • 2 tablespoons of almond flour (Optional. Omit for AIP)
  • 1-2 tsp fresh ground fennel seed (Omit for AIP)
  • 2 tablespoons Italian seasoning
  • 1 teaspoon sea salt


  • Preheat oven to 375 and get your baking sheet ready. If you're using parchment paper, line your baking sheet with this now.
  • Combine all ingredients in a mixing bowl and prepare to get down and dirty!
  • I like to remove all my rings, wash my hands well and combine all ingredients by hand. If you have rubber gloves on hand and prefer to wear those, go right ahead.
  • Once everything is well incorporated, start to form your meatballs.   Pack them tightly between your hands and roll them around your palms to make them more even. You can make them any size you'd like but I usually go with a medium to larger size. 
  • Place meatballs on your baking sheet, leaving a half inch to an inch of space between each.
  • Bake for 20-25 minutes or until is cooked through. Enjoy!

Ginger Scallion Sauce

Equipment Needed

  • Food processor
  • Peeler
  • Knife


  • 1 bunch of scallions, roughly chopped
  • 3-4 inches of fresh ginger, peeled and roughly chopped
  • 1/4 - 2/3 cup of olive oil ( amount will depend on how big your bunch of scallions is) I prefer Kasandrino's EVOO
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of sea salt
  • Optional: 1 teaspoon of maple syrup


  • Place all ingredients, besides olive oil, into your food processor.
  • Begin pulsing your ingredients together. You may need to scrape the sides of your food processor a couple times so that everything gets will blended.
  • Turn your food processor on low and slowly add the olive oil to the mixture in a slow stream, start with 1/4 cup and add more as needed. You'll want to add enough olive oil so that everything can become well blended, there should be little to no "chunks" left of scallions or ginger.
  • The finished sauce shouldn't be runny but should be slightly looser than a paste or spread consistency.
  • Store in the fridge a glass jar Tupperware or freeze in a silicone tray for portioned serving sizes.


I like to use this sauce of almost everything! Try it on chicken wings, or Easy Peasy Poultry, broiled salmon, or on roasted root veggies

kasandrinos organic extra virgin greek olive oil
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Apple Cranberry & Sausage Stuffed Acorn Squash

Equipment Needed

  • Frying pan
  • Baking Dish
  • Large knife


*Serves 2 - double the recipe for additional servings

  • 1 medium-large acorn squash
  • 1/2 lb of sweet Italian sausage
  • 1/2 cup of cranberries
  • 1/2 cup of peeled, diced apples
  • 2 Tablespoons of diced fresh or dried sage
  • 1 Tablespoon of coconut oil or ghee
  • Maple syrup for garnish (optional)


Cooking the Acorn Squash

  • Preheat your oven to 350.
  • Carefully cut the stem and bottom off the acorn squash, trying to cut as little as possible. I do this so it can lay evenly on a plate when serving.
  • Cut your acorn squash in half (through the middle width wise, not length wise) and scoop out the seeds with a spoon.
  • Fill your baking dish with about a 1/2 inch of water and lay your acorn squash "bowl side" down in the dish. I like the addition of water to the dish because it helps cook the squash by steaming and also prevents it from becoming to dry!
  • Place your acorn squash on the middle rack in the oven. Set a timer (or note the time) and check your squash in about 20 minutes.

Stuffing Mixture

  • While your squash is cooking, melt coconut oil in a frying pan on medium-low heat.
  • If the Italian sausage you're using comes in a casing, use your hands to squeeze all of the sausage out of it's casing, it should come out fairly easily. Yes it's kind of gross and weird feeling, don't be afraid to get your hands dirty! 
  • Add your sausage, sage and cranberries to the frying pan. Break the sausage up into smaller pieces as it cooks using a spatula or wooden spoon and stir mixture every couple minutes.
  • After about 5-7 minutes, your sausage should almost be cooked through. At this time you can mix in your diced apples and let those cook for just a few minutes. I like them to be a little crunchy still and not to mushy.
  • Switch your heat to very low so your sausage mixture won't over cook but will stay warm until the acorn squash is ready.
  • To see if my acorn squash is done, I poke it with a knife. If it goes through easily, it's ready. If it still feels a little hard I let it go a little longer and then test it again.
  • Once it's ready, take it out of the oven and let it sit for a few minutes.
  • After a few minutes, carefully flip your acorn squash and place on a plate or in a bowl. You can then add your sausage mixture and garnish with maple syrup, pumpkin seeds, walnuts or whatever else you think would be tasty!
  • The acorn squash will probably overflow with sausage mixture which is fine, you'll want more to balance out the squash as you get into eating it!
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Please comment if you enjoyed this recipe, made some fun changes or if something didn't work for you! I'd love to hear your feedback :)

Paleo Shrimp Scampi

Equipment Needed

  • Baking pan or baking dish 
  • Frying pan 
  • Cutting board 
  • Knife
  • Hand juicer (optional)


  • 1 spaghetti squash 
  • Italian Seasoning 
  • 1-2 shallots, diced
  • 3-4 cloves of garlic, diced
  • Juice of half a lemon (if you don't have a juicer, slice lemon into wedges and squeeze juice into pan that way) 
  • 1 tablespoon coconut oil 
  • 1 tablespoon ghee or butter 
  • 1/2 lb shrimp, thawed if previously frozen and deveined/detailed 


  • Shiittake mushrooms
  • Broccoli 
  • Brussels sprouts 
  • Asparagus 
  • Bacon 
  • Diced spinach 
  • Fresh basil 


Makes 2-4 servings

Pre-heat oven to 375

  • Cut spaghetti squash in half and spoon out the seeds. 
  • Place in your baking dish or pan, inside up, brush with a little bit of ghee, butter or coconut oil and sprinkle with Italian seasoning.  
  • Bake for about an hour at 375. Remove from oven and let cool for 5-10 minutes before scraping out your spaghetti. (You can also microwave spaghetti squash to cook it a lot faster. Check out Nom Nom Paleo for detailed instructions on how to do this.) 
  • Add coconut oil and diced shallots to your frying pan and sauté on a medium heat for about 5-7 minutes. 
  • Add diced garlic to shallots and saute for another 3 minutes. If your adding vegetables to your scampi (or just doing a vegetable scampi) add them at this stage. 
  • Next add your butter, lemon juice and shrimp. (Sometimes I chop my shrimp so it's in bite sized pieces.)
  • Saute for about 5 minutes until shrimp are cooked through and then add your "spaghetti". 
  • Mix everything together thoroughly and allow to cook a few minutes longer, so all of the flavors really soak into the "spaghetti".  
  • Top with fresh basil (optional) and dig in! 
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How to Simply Bake Chicken or Turkey


  • Glass baking dish 
  • Baster 


  • Chicken or turkey (Choose from legs, thighs, drumsticks, wings, or skin-on breasts) 
  • 1 tablespoon apple cider vinegar
  • 2 Tablespoons coconut oil or ghee
  • 1/4 bone broth (optional)
  • 1 teaspoon ginger powder
  • 1 teaspoon sage powder
  • 1 teaspoon garlic powder 
  • 1 teaspoon sea salt 

Optional Ingredients 

  • 1/2 teaspoon turmeric 
  • 1 Tablespoon coconut aminos
  • 1 teaspoon maple syrup 


Preheat oven to 375 

  • Place your desired cut of chicken or turkey in your baking dish, skin side up. 
  • Pour your apple cider vinegar and bone broth (and/or additional ingredients coconut aminos and maple syrup) over the poultry and add your coconut oil or ghee to the dish. 
  • In a seperate small bowl, mix together your spices and sea salt. 
  • Sprinkle your mixture evenly over the poultry. 
  • Place in the oven and bake on the middle rack for about 45-60 minutes, basting a couple of times throughout the cooking process. (If you do not have a baster, I suggest flipping each piece about 20 minutes after its been in and then again 20 minutes after that. I've done this many times while baster-less and it still comes out amazing!) 
  • Depending on how thick your cut of poultry is, it may take shorter or longer. Poultry should have an internal temperature of about 165, so if you have a meat thermometer handy, insert it into the thickest part of the meat, away from the bone to get an accurate reading.  


You could easily make this a one-dish meal by adding some veggies to roast alongside the meat. I've tried cauliflower, broccoli, beets, carrots and Brussels sprouts before and have never been disappointed!

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