This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner. 

Sheet Pan Chicken Thighs and Veggies

When you want a simple meal for a busy night week, this recipe is for you! It is Whole30 friendly, and I love how everything cooks together in one pan, making cleanup quick and easy. There’s something deeply satisfying about a sheet pan meal. Minimal prep, easy cleanup, and a beautifully roasted dish full of flavor. Perfect for busy weeknights or meal prep.

Ingreidents & Estimated Cost:

Recipe Cost: $13.92

Per Serving Cost: $2.32

Here’s everything you need to make this sheet pan chicken and potatoes recipe. I have included some simple substitutions.

• Chicken Thighs (Bone-In, Skin-On) – The bone and skin keep the meat juicy and flavorful while crisping up beautifully in the oven. You can swap for boneless, but be sure to adjust the cooking time.
• Carrots – Their natural sweetness caramelizes while roasting, balancing the savory spices.
• Yellow Potatoes – Creamy and satisfying, these potatoes hold up well in the oven. Swap with sweet potatoes for a touch of extra sweetness if you prefer.
• Onion – Adds depth of flavor and softens into sweet, roasted perfection.
• Olive Oil – Helps crisp the skin and roast the vegetables to golden perfection.
• Spices (Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper) – This blend gives the chicken and veggies a savory, slightly smoky, herb flavor. Feel free to adjust the seasoning to your taste.
• Fresh Parsley – The freshness at the end brightens the dish.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Print Pin

No ratings yet

Sheet Pan Chicken Thighs and Veggies

This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner. 

Course Main Dish

Cuisine American

Keyword chicken, sheet pan recipe

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 343kcal

Author Jillian

Cost $13.92

Equipment

• Baking sheet
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Mixing bowl

Ingredients

• 6 boneless skinless chicken thighs
• 4 Carrots large chopped
• 2 pounds yellow potatoes chopped
• 1 medium onion chopped
• 3 Tablespoons olive oil
• 1 ½ teaspoon paprika
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon oregano
• Salt and pepper to taste

GARNISH:

• Fresh Parsley

US Customary – Metric

Instructions

• Preheat the oven to 400℉.
• Prepare a baking pan by spraying it with nonstick spray and set it aside.
• Add the carrots, potatoes, onion, 2 Tablespoons of olive oil, salt, and pepper in a large bowl. Mix until all the veggies are coated.
• Mix one teaspoon of paprika, onion powder, garlic powder, and oregano in a small bowl.
• Sprinkle and mix in the spice mixture over the veggies.
• Spread the veggie mixture over the baking pan.
• Next, add the chicken to the bowl the veggies were in.
• Drizzle 1 Tablespoon of olive oil on top of the chicken and desired salt and pepper.
• In the same small bowl, add ½ teaspoon of the paprika, onion powder, garlic powder, and oregano.
• Sprinkle and rub the seasonings on top of the chicken thighs.
• Place the chicken thighs on top of the veggies and bake for 50-55 minutes or until the chicken reaches 165℉.
• Serve and enjoy!

Notes

Here’s everything you need to know about storing, freezing, reheating, and making this recipe ahead of time. 

Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Freeze: Cooked chicken and veggies can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.

Meal Prep: Chop the veggies and season the chicken in the spice rub up to a day in advance for even easier assembly. Store the veggies and chicken separately in the refrigerator. 

Nutrition

Serving: 1.5cups | Calories: 343kcal | Carbohydrates: 33g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 140mg | Potassium: 1093mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6871IU | Vitamin C: 35mg | Calcium: 57mg | Iron: 3mg

Sheet Pan Chicken Thighs Recipe FAQs

More Whole 30 Recipes

• Creamy Tomato Carrot Soup
• Stuffed Sweet Potatoes
• Easy Baked Chicken and Zucchini Recipe

Posh Plate - Healthy Feel-Good Recipes

These crispy dried bananas are a delicious snack you can make at home with just three ingredients. They’re great for on-the-go munching.

I love making these homemade banana chips because they’re such an easy and delicious snack to have on hand. The process is simple: Just a few ingredients, and they’re ready to dehydrate while I go about my day. I like to make them for the kiddos’ lunch boxes and a jar for me to snack on throughout the day.

Dried Banana Chips Recipe Ingredients

• 6 bananas – Ripe but firm bananas work best to ensure even drying and a perfect crisp texture.
• 3 Tablespoons lemon juice – This helps preserve the color and adds a slight tang.
• ½ cup plus 2 Tablespoons water – Dilutes the lemon juice for an even coating.

How To Make Dried Bananas

For complete instructions, see the recipe card below.

1. Slice bananas into ¼-inch rounds.
2. Mix lemon juice and water in a bowl, then dip each banana slice.
   
3. Arrange the banana slices on dehydrator trays in a single layer.
4. Dehydrate at 135°F for about 7 hours or until crisp and fully dried.
   

Once they’re ready, let them cool completely before storing them. Now you’ve got a batch of crunchy, naturally sweet, dehydrated banana chips!

Recipe Variations

• Cinnamon Banana Chips: Sprinkle slices lightly with cinnamon before dehydrating for a warm, spiced flavor.
• Lightly Sweetened: If you prefer a touch of extra sweetness, brush the banana slices with a bit of honey or maple syrup before drying.
• Savory Banana Chips: Try a pinch of sea salt for a subtle contrast to the natural sweetness.

Dried Bananas Recipe FAQs

More Snack Recipes

• Chocolate Protein Ice Cream (Ninja Creami Recipe)
• Air Fryer Sweet Potato Wedges
• Roasted Pumpkin Seeds

Print Pin

No ratings yet

Dried Bananas

These crispy dried bananas are a delicious snack you can make at home with just three ingredients. They’re great for on-the-go munching.

Course Snack

Cuisine American

Keyword banana

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 6 people

Calories 107kcal

Author Jillian

Equipment

• Knife
• Cutting board
• Bowl
• Dehydrator

Ingredients

• 6-7 bananas
• 3 Tablespoons lemon juice
• ½ cup plus 2 Tablespoons water

US Customary – Metric

Instructions

• Peel and slice the bananas into ¼ inch rounds.
• Combine the lemon juice and water in a bowl and place sliced bananas in it.
• Remove the bananas and place them on the dehydrate trays.
• Dehydrate the bananas for 7 hours or until dry.
• Serve and enjoy!

Notes

Serve: You can enjoy these dried banana chips as a standalone snack, mix them into homemade trail mix, or crumble them over yogurt or oatmeal.

Store: Store the banana chips in an airtight container at room temperature for up to two weeks. If you live in a humid climate, adding a silica gel packet can help maintain crispness.

Freeze: For longer storage, freeze the dried bananas in a freezer-safe bag for up to 3 months. Let them thaw at room temperature before enjoying them.

Nutrition

Serving: 0.25cup | Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 430mg | Fiber: 3g | Sugar: 15g | Vitamin A: 76IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 0.3mg

Posh Plate - Healthy Feel-Good Recipes

Experience the unmatched flavor and juiciness of turkey tenderloins cooked to perfection in a cast-iron skillet. This method ensures even heat distribution and a beautiful sear, locking in moisture and enhancing the dish with a rich, savory crust that’s simply irresistible.

I absolutely love making this recipe because it’s incredibly simple yet yields delicious, healthy results. It’s a stress-free dish that allows me to focus on other tasks while it bakes, and the result is always a hit at the dinner table. This recipe helps me provide a nutritious meal for my loved ones without compromising on taste.

What You’ll Love About Turkey Tenderloins

• Tender and Juicy: Searing the tenderloins locks in the juices, ensuring each bite is tender and succulent.
• Easy Preparation: Simple steps and minimal ingredients make it a breeze to prepare.
• Impressive Presentation: The beautifully seared and seasoned tenderloins make for a really pretty presentation.

Ingredients and Estimated Cost:

Recipe Cost: $11.08

Per Serving Cost: $2.77

• 2 turkey tenderloins – $9.82
• ⅓ cup olive oil – $0.74
• 2 teaspoons paprika – $0.08
• 2 teaspoons poultry seasoning – $0.38
• ½ teaspoon salt – $0.01
• ½ teaspoon pepper – $0.05

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in August 2024.

How To Make Turkey Tenderloin

***For complete recipe instructions, see the recipe card below.

Prepare Tenderloins

1. Mix paprika, poultry seasoning, salt, and pepper in a bowl.
2. Pat tenderloins dry with a paper towel.
3. Rub seasoning mixture on all sides of tenderloins.

Cook Tenderloins

4. Heat oil in a cast iron skillet.
5. Sear tenderloins on each side for 1 minute.
6. Cover the skillet with a lid and cook in a  300 degrees F oven for 30-35 minutes or until internal temperature reaches 160 degrees F.

Rest and Serve

7. Let tenderloins rest for 5-10 minutes before slicing and serving.

Equipment

• Measuring cups and spoons
• Cast Iron Skillet
• Tongs
• Instant-read thermometer

Recipe FAQs

What can I serve with these tenderloins?

These tenderloins pair well with various sides, such as Cauliflower Fried Rice, Roasted Carrot Fries, Crispy Roasted Potatoes, and a Spinach Caprese Salad. 

Can I use a different type of oil for searing?

Sure! Olive oil, avocado oil, or any high-heat cooking oil will work well for searing the tenderloins.

How can I tell when the tenderloins are done?

Use an instant-read thermometer to ensure the internal temperature reaches 160°F. The tenderloins should be firm to the touch but still juicy.

What if I don’t have a cast iron skillet?

You can use any oven-safe skillet or transfer the seared tenderloins to a baking dish before placing them in the oven.

More Dinner Recipes

• Mexican Grilled Chicken
• Healthy Tuscan Chicken
• Easy Baked Chicken and Zucchini Recipe
• Chinese Chicken and Broccoli
• Ginger Chicken Skewers

Print Pin

No ratings yet

Turkey Tenderloin

Experience the unmatched flavor and juiciness of turkey tenderloins cooked to perfection in a cast iron skillet. This method ensures even heat distribution and a beautiful sear, locking in moisture and enhancing the dish with a rich, savory crust that’s simply irresistible.

Course dinner

Cuisine American

Keyword turkey

Prep Time 5 minutes minutes

Cook Time 46 minutes minutes

Total Time 51 minutes minutes

Servings 4 people

Calories 254kcal

Author Jillian

Cost $11.08

Equipment

• Measuring cups and spoons
• cast iron skillet
• tongs
• Instant-read thermometer
• Mixing bowl
• mixing spoon

Ingredients

• 2 Turkey Tenderloins about ¾ lb each
• ⅓ cup olive oil
• 2 teaspoons paprika
• 2 teaspoons poultry seasoning
• ½ teaspoon salt
• ½ teaspoon pepper

US Customary – Metric

Instructions

• Preheat the oven to 300℉.
• Add the paprika, poultry seasoning, salt, and pepper to a bowl and mix until incorporated.
• Pat the tenderloins dry with a paper towel.
• Rub the tenderloins on each side with the seasoning mixture.
• In a cast iron skillet, heat the oil over medium-high heat.
• Sear the tenderloins on each side for 1 minute.
• Place the lid on the skillet and bake for 30-35 minutes, or until the tenderloins register 160℉ on an instant-read thermometer.
• Take the tenderloins out and let them rest for 5-10 minutes. Serve and enjoy!

Nutrition

Serving: 0.4pound | Calories: 254kcal | Carbohydrates: 1g | Protein: 20g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 38mg | Sodium: 639mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.5mg

Posh Plate - Healthy Feel-Good Recipes

Beginner-Friendly Coconut Cashew Butter! Don’t be intimidated by nut butters – this easy recipe is perfect for first-timers and delivers a smooth, delicious spread.

It costs approximately $7.36 to make this butter. The recipe makes twenty servings and costs around $0.37 per serving.

I usually keep raw, unsalted cashews in my pantry for future non-dairy recipes. This time around, I wanted to try something different.

I never buy cashew butter at the store anymore; instead, I buy it!

Why do you ask?

It’s challenging to find a high-quality cashew butter that’s affordable, without loads of sugar and refined oils. Knowing that I am having a clean version in my hands, I am going to enjoy this nut butter in so many different ways!

How to Enjoy Homemade Cashew Butter:

Though the number of ways one could enjoy this creamy spread is endless, here are some ways to enjoy it.

• Drizzle over a hot bowl of oatmeal
• Smear on toast with sliced banana
• Make cookies or cupcakes
• Add into smoothies
• Eat it with a spoon

Cashew Butter Ingredients:

How To Make Cashew Butter

***For complete recipe instructions, see the recipe card below.

1. Combine cashews, salt, and sweetener (optional) in a food processor.
2. Process ingredients until blended.
3. With the processor running, slowly drizzle in melted coconut oil.
4. Continue processing until the mixture reaches a smooth, spreadable consistency.
5. Transfer the cashew butter to a jar with a lid.

Recipe FAQs:

Why is cashew butter so expensive?

Cashews are one of the more expensive nuts, so it is more expensive for manufacturers to produce.

Is cashew butter more healthy than peanut butter?

Cashew butter has less sugar than peanut butter. Compared to store-bought peanut butter, homemade cashew butter has fewer additives. Therefore, cashew butter is a more nutritious option.

More Delicious Recipes

• Gluten-Free Muffins
• Air Fryer Sweet Potato Wedges
• Coconut Milk Chia Pudding

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail. I know you are going to do great!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

No ratings yet

Cashew Butter

Easy to make coconut cashew butter made with raw coconut oil, cashews, sea salt, and all-natural sweeter of choice.

Course Breakfast

Cuisine American

Keyword breakfast, dairy-free, gluten-free, whole30

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20 people

Calories 89kcal

Author Jillian

Cost $7.36

Equipment

• Measuring cups and spoons
• food processor
• mason jar

Ingredients

• 2 cups raw cashews
• 3 tbsp unrefined raw coconut oil melted
• 1 tsp sea salt or to taste
• 2 tbsp sweetener of choice optional

US Customary – Metric

Instructions

• Add the cashews, salt, and sweetener (if using) to a food processor.
• Process all of the ingredients. While processing, drizzle the melted coconut oil down the pipe. This will help mix and create a smooth consistency much quicker. 
• When ready, transfer to a jar with a lid.
• Enjoy right away. 

Notes

• Cashew butter like most nut butter will harden if refrigerated. Simply microwave the cashew butter for a few seconds to soften it.
• I have not stored this recipe in a pantry. 

Nutrition

Serving: 2Tablespoons | Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 118mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This isn’t your average tomato carrot soup. It’s a flavor explosion overflowing with health benefits, designed to satisfy your soul and nourish your body – all while adhering to paleo and Whole30 guidelines.

It costs approximately $3.93 to make this soup. The recipe makes six servings and costs around $0.65 per serving. 

What You’ll Love About Tomato Carrot Soup With Ginger

• Roasted veggies: This extra step of roasting the veggies intensifies the natural sweetness of the tomatoes and carrots, creating a deeply flavorful soup.
• Paleo & Whole30 friendly: Grain-free and legume-free, yet packed with nutrients and fiber.
• Versatile and Easy: Garnish this soup with different toppings for personalized flavor and follow the simple directions to make it easily any night of the week.

Ingredients To Make Creamy Tomato and Carrot Soup

Estimated Recipe Cost:

Recipe Cost: $3.93

Per Serving Cost: $0.65

• 4 carrots – $0.51
• 1 Yukon gold potato – $0.26
• 1 onion – $0.50
• 2 large beefsteak tomatoes – $0.72
• 4 cloves garlic – $0.16
• Olive oil – $0.05
• Salt and pepper – $0.01
• 1 teaspoon grated ginger – $0.24
• 2 cups vegetable broth – $1.48

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Carrot Tomato Soup:

***For complete recipe instructions, see the recipe card below.

1. Heat vegetable broth in a small saucepan and set aside.
2. Toss all vegetables and garlic with olive oil, salt, and pepper on a baking sheet. Ensure everything is well-coated.
3. Roast in a preheated 400°F (200°C) oven for 35-45 minutes. You’ll know the vegetables are done when they’re brown and crispy, and the carrots are fork-tender.
4. Transfer roasted vegetables and ginger to a high-speed blender. 
5. Add hot vegetable broth and blend until smooth and creamy.
6. Serve immediately, garnished with fresh parsley, sliced jalapenos, cashew cream, or yogurt (all optional).

Tips For Roasting Vegetables

Leave the veggies whole: because we are roasting the vegetables at a high-temperature, keep the tomatoes whole because they will not survive in the oven —they will burn! And you don’t want that. The other veggies will hold up nicely.

Use plenty of fat: when drizzling olive oil over the vegetables, use your hands to coat each ingredient. Any spaces left without grease will dry out vs caramelize.

Skip the parchment paper: this applies to those who have a nonstick baking sheet. Skipping the sheet will help brown the bottom of the vegetables better. If you do not have a nonstick baking sheet, that’s ok, make sure to use parchment paper and not foil. Potatoes stick to foil really badly.

Carrot and Tomato Soup Recipe Variations:

• Add cooked chicken, firm tofu, tempeh, or even chickpeas to this soup. I would add the protein after the soup has been purred.
• If you want an anti-inflammatory boost, add a tbsp or so of freshly grated turmeric right before the blender ( I wouldn’t add dried turmeric).
• Add fresh lemon juice. This adds a fresh flare and zing to the soup.

Recipe FAQs:

Can we eat tomato and carrot together?

It may not seem like a natural combination, but it is delicious! The flavors complement each other and create a warm and comforting bowl of soup.

What can I add to tomato soup for flavor?

My best tip for adding flavor to this soup is to roast the vegetables before adding them to the soup. This extra step enhances the overall flavor, adding depth and richness that cannot be achieved any other way. 

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

More From Posh Plate:

• Cilantro Lime Cashew Crema
• Air Fryer Sweet Potato Wedges
• Chicken and Zucchini Recipe
• Flavored Greek Yogurt

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

No ratings yet

Creamy Tomato and Carrot Soup with Ginger

Creamy Tomato Carrot soup made with roasted vegetables, garlic, and spicy ginger. It's paleo, whole30, and super warm and comforting.

Course Soups & Stews

Cuisine American

Keyword carrot, dairy-free, soup, tomato, whole 30

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 60kcal

Author Jillian

Equipment

• small saucepan
• Baking sheet
• Blender
• vegetable peeler
• Cutting board
• Chef’s knife
• Liquid measuring cup
• Measuring spoons

Ingredients

• 4 carrots washed, peeled, and sliced in half lengthwise.
• 1 Yukon gold potato peeled, and cut into fourths
• 1 onion washed, peeled, and sliced in half
• 2 large beefsteak tomatoes or 4 smaller vine tomatoes, or 6 Roma tomatoes
• 4 cloves of garlic skin left on
• Olive Oil
• salt and pepper
• 1 tsp of grated ginger
• 2 cups of hot vegetable broth

Garnish (optional)

• flat-leaf parsley
• cashew cream
• Jalapeno slices

US Customary – Metric

Instructions

• Preheat the oven to 400°F
• Heat vegetable broth in a small saucepan. Set aside. 
• Add all of the vegetables to the bakingsheet. Drizzle olive oil all over the vegetables and garlic. Season with salt and pepper and give the ingredients a rub with your hands to ensure everything is fully coated.
• When ready, transfer the pan to the preheated oven and bake for 35-45 minutes or until brown and crispy, and the carrots are fork-tender.
• Finally, transfer all of the roasted vegetables and fresh ginger into a high-speed blender. Next, add the hot vegetable broth. Then, process until smooth and creamy. 
• Serve right away. Garnish with fresh flat-leaf parsley, a drizzle of cashew cream, or yogurt. 

Nutrition

Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 346mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7303IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Whip up this velvety Cilantro Lime Cashew Cream in minutes. This cashew crema is your non-dairy, gluten-free BFF for tacos and pasta.

It costs approximately $6.43 to make this cashew cream. The recipe makes eight servings and costs around $0.80 per serving. 

What You’ll Love About Cashew Crema

• Flexible Recipe: My recipe has two methods for making the cream sauce. Use whichever one works better with your schedule.
• Quick and Easy: The recipe has ten minutes of prep times after the cashews are softened. 
• Goes With Everything: This sauce is perfect for topping tacos, over pasta, dipping veggies into, or enjoying solo by the spoonful.

Ingredients To Make Cilantro-Lime Cashew Cream

How To Make Vegan Cilantro Lime Crema

***For complete recipe instructions, see the recipe card below.

For Hot Recipes:

1. Soak raw cashews and boiling water for 10 minutes in a high-speed blender.
2. Add spices, salt, and cilantro. 
3. Blend until thick and creamy green. 

For Cold Recipes:

1. Soak cashews in cold water (overnight or 5+ hours).
2. Blend with spices, salt, cilantro, lime zest & juice until creamy green. 

Recipe Variations:

• Add a jalapeño for an extra kick.
• You can substitute parsley for cilantro. 
• Substitute lemon for the lime.  

Serving and Storage Tips

Serve: This sauce is best fresh. Enjoy Cashew Cream as a garnish for tacos, over pasta, marinated chicken, or drizzle over soups.

Store: Store the cashew cream in a jar with a lid and place it in the fridge. It will stay fresh for up to three days. 

Reheat: This sauce does NOT microwave well. It will turn lumpy and burn. To reheat, simply pour into a small saucepan and add a splash of boiling hot water—whisking and stirring until smooth and creamy once again.

Freeze: This recipe does not freeze and thaw well, it separates and looses its thickness.

Cashew Crema Recipe FAQs

Is cashew cream healthier than dairy cream?

You will find that cashew cream is a great option because it is healthier than dairy cream. It typically has fewer calories, total fat, sodium, and saturated fat than dairy cream. For the full nutritional information, see the bottom of the recipe card.

What does cashew cream sauce taste like?

This sauce is creamy, rich, and decadent. It is packed with vibrant cilantro and lime for a refreshing flavor blast. 

How long will cashew cream keep in the fridge?

I recommend using the cashew cream within three days.

More Whole 30 Recipes

• Stuffed Sweet Potatoes
• Easy Baked Chicken and Zucchini Recipe
• Easy Mexican Salsa

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

5 from 2 votes

Cashew Crema

Creamy, rich, and decadent, Cilantro-Lime Cashew Cream! Use this velvety non-dairy cream sauce over tacos, tossed into gluten-free pastas, or to marinate meats.

Course sauces

Cuisine American

Keyword cashew cream, cilantro, dairy-free, whole30

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 91kcal

Author Jillian

Cost $6.43

Equipment

• Blender
• Liquid measuring cup
• Measuring cups and spoons

Ingredients

• 1 cup of cashews
• 1 cup boiling hot water
• ¼ cup fresh cilantro packed
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt or salt to taste
• Juice and zest of 1 lime

US Customary – Metric

Instructions

For Hot Recipes:

• First, add one cup of unsalted, raw cashews to a high-speed blender like a Vitamix.
• Next, add one cup of boiling hot water.
• Set aside for 10 minutes. This step will help soften the cashews.
• When ready, add the spices, kosher salt, and cilantro to the blender.
• Blend on high until a thick and creamy green sauce forms.

For Cold Recipes:

• Soak the cashew in cold water overnight or for a minimum of five hours.
• When ready, add the cashews, spices, kosher salt, cilantro, zest, and juice of the lime to the blender.
• Blend on high until a thick and creamy green sauce forms. Enjoy.

Nutrition

Serving: 0.25cup | Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 149mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This roasted pumpkin seeds recipe is the ultimate autumn snack, crunchy and perfectly seasoned to perfection! 

It costs approximately $2.82 to make these Roasted Pumpkin Seeds. The recipe makes twelve servings and costs around $0.23 per serving.

Toasted Pumpkin Seeds

My favorite part about carving pumpkins is being able to scoop out the seeds and roast them. Roasted Pumpkin Seeds are the most delicious, healthy, crunchy snack to enjoy in the Fall. Plus, roasting and eating them fresh is way better than store-bought! It makes the hassle of carving a pumpkin worth it!

If you have ever tasted pumpkin seeds that were not cooked long enough, overcooked, or not seasoned well, you might have been turned away from pumpkin seeds. But if you follow this foolproof recipe, you will enjoy the BEST Roasted Pumpkin Seeds you have ever tasted! 

They are seasoned perfectly and roasted to golden perfection. The secret to roasting the perfect pumpkin seeds is to boil them in salt water first. This helps the salt permeate the shells and soak into the seeds, so you get that salty flavor inside and out. 

Give this recipe a try, and it will become your go-to for Roasted Pumpkin Seeds, year after year. 

What Will You Love About Roasted Pumpkin Seeds

• Seasonal Tradition: Food brings people together. An activity like carving pumpkins and then roasting pumpkin seeds does that and more. It creates a yearly tradition everyone looks forward to and remembers year after year with fond memories.
• Healthy snack: I love adding these pumpkin seeds into my granola, on top of my yogurt or salad, or eating them plain. However you eat them, they make a great afternoon snack that is delicious and satisfying. 
• Flavor and Texture: The rich and salty flavor, in conjunction with the crunchy texture, makes these seeds irresistible! 

Ingredients and Estimated Cost

Recipe Cost: $2.82

Per Serving Cost: $0.23

• 1 small sugar pumpkin – $2.68
• 2 ½ teaspoons salt – $0.02
• ½ teaspoon ground pepper – $0.05
• ½ teaspoon garlic powder – $0.02
• ½ teaspoon paprika – $0.02
• ¼ teaspoon Cayenne pepper – $0.03

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in September 2023.

How Roast Pumpkin Seeds

***For complete recipe instructions, see the recipe card below.

1. First, cut the pumpkin in half and then scoop out the seeds.
2. Wash the seeds thoroughly.
3. Next, add the seeds, two cups of water, and two teaspoons of salt to a medium saucepan. 
4. Bring it to a boil, reduce the heat, and let it simmer for five minutes. 
5. Drain the seeds, removing any remaining pumpkin from the seeds, and pat them dry with a paper towel.
6. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
7. Place the seeds in a small bowl, drizzle them with olive oil, and toss to coat. 
8. Next, sprinkle the seeds with the seasonings and evenly spread them on the baking sheet.
9. Finally, bake for twelve to fifteen minutes, stirring a couple of times, and then transfer to a bowl to cool for one hour before serving.

Roasted Pumpkin Seeds Recipe Variations

• Maple Cinnamon Pumpkin Seeds: Add 1 tablespoon of maple syrup and 1 teaspoon of cinnamon to the seeds before roasting.
• Sriracha Ranch Pumpkin Seeds: Add 1 teaspoon of sriracha sauce and 1 teaspoon ranch dressing powder to the seeds before roasting.
• Parmesan Herb Pumpkin Seeds: Add ¼ cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning to the seeds before roasting.
• Sweet and Salty Pumpkin Seeds: Add 1 tablespoon of maple syrup and ½ teaspoon sea salt to the seeds after roasting.

Toasted Pumpkin Seeds Recipe FAQs

More Pumpkin Recipes

• Almond Flour Pumpkin Cake Balls
• Gluten-Free Pumpkin Muffins with Orange
• Pumpkin Pasta Sauce
• Creamy Pumpkin Lentil Soup
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Paleo Pumpkin Bread
• Mashed Pumpkin

Print Pin

4.84 from 6 votes

Roasted Pumpkin Seeds

This roasted pumpkin seeds recipe is the ultimate autumn snack, crunchy and perfectly seasoned to perfection!

Course Snack

Cuisine American

Keyword pumpkin, pumpkin seeds

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 12 people

Calories 61kcal

Author Jillian

Cost $2.82

Equipment

• Medium saucepan
• Liquid measuring cup
• Measuring spoons
• mixing spoon
• Mixing bowl
• Baking sheet

Ingredients

• 1 small sugar pumpkin cleaned and seeds removed
• 3 Tablespoons olive oil
• 2 teaspoons salt

SEASONINGS:

• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

US Customary – Metric

Instructions

GET SEEDS:

• Cut the pumpkin in half.
• Scoop out the seeds and thoroughly wash them.

BOIL SEEDS:

• Add 2 cups of water and 2 teaspoons of salt in a medium saucepan.
• Add seeds to saucepan and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Drain and remove any remaining pumpkin from the seeds.
• Pat the seeds dry with a paper towel or a clean dish cloth.

PREP OVEN AND BAKING SHEET:

• Move the oven rack to the middle position.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with a silicone mat or parchment paper.

BAKE SEEDS:

• Add seeds to a small bowl and drizzle with olive oil, toss to coat.
• Sprinkle with seasonings.
• Spread evenly onto the prepared baking sheet.
• Bake for 12-15 minutes or until seeds are toasted and crunchy, stirring a couple times for even baking.

COOL:

• Transfer to a bowl and cool completely about 1 hour.

Notes

Store in an airtight container for up to 2 weeks.

Nutrition

Serving: 3Tablespoons | Calories: 61kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 437mg | Potassium: 386mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9651IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

For more Mediterranean-inspired dishes, try my Mediterranean Egg Sandwich and Mediterranean Marinated Tomatoes.

Move over beef; there is a new star in town that helps take stew to a new level. This Mediterranean Lamb Stew is full of nutritious, hearty, bold flavors that are perfect for a cold night. In addition, the stew is made in one pot, making it the perfect weeknight meal. Mediterranean Lamb Stew is a rich stew full of warm spices and tender lamb. The flavors complement each other nicely, creating a comforting meal any time of the year. This lamb stew is amazing with a squirt of lemon juice right at the end.

Why You Will Love This Lamb Stew

There is something especially comforting about a pot of lamb stew simmering away on the stove. The broth turns rich and savory as it cooks, the vegetables soften perfectly, and the lamb becomes incredibly tender with every hour. It is the kind of dinner that fills the kitchen with the best smells and makes everyone suddenly very interested in what is cooking.

Lamb gives this stew a deeper flavor than traditional beef stew, with a richness that works beautifully with herbs, garlic, and slow-cooked vegetables. The broth thickens into something hearty enough to scoop up with crusty bread, yet simple enough for a cozy family dinner.

One of the best parts about this lamb stew recipe is that it tastes even better the next day. The flavors continue to develop overnight, making leftovers something to look forward to instead of an afterthought.

Ingredients To Make Mediterranean Lamb Stew

Ingredients and Estimated Cost:

Recipe Cost: $28.06

Per Serving Cost: $4.67

• 2 teaspoons extra virgin olive oil – $0.22
• 2 pounds grass-fed boneless lamb stew meat – $21.96
• 2 teaspoons kosher salt – $0.04
• ¼ teaspoon coarse black pepper – $0.02
• 1 cup onion – $0.62
• 6 cloves garlic – $0.24
• 2 teaspoons cumin – $0.06
• 14.5 ounce can fire roasted tomatoes – $1.24
• 4 cups vegetable broth – $2.03
• ⅓ cup mint – $0.75
• 1 cup parsley – $0.88

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2026.

Best Cut of Lamb for Stew

The best lamb stew starts with the right cut of meat. Lamb shoulder is usually the top choice because it has enough marbling and connective tissue to become tender and flavorful during slow cooking. Lamb leg can work too, though it tends to be leaner.

If your grocery store sells packaged lamb stew meat, it is often cut from the shoulder and works well for this recipe. Bone in lamb adds even more richness to the broth, though boneless lamb is easier to serve.

The key is giving the lamb enough cooking time. Low, steady simmering breaks down the tougher fibers and creates that fall-apart texture that makes stew so satisfying.

A Few Tips for the Best Lamb Stew

• Brown the Lamb Well: Taking a few extra minutes to properly brown the lamb creates a deeper, richer flavor in the broth. Do not overcrowd the pot, or the meat will steam instead of sear.
• Keep the Heat Low: A gentle simmer keeps the lamb tender. Cooking too aggressively can make the meat tough instead of soft and tender.
• Let the Stew Rest Before Serving: Stew thickens slightly as it rests, and the flavors develop further after sitting off the heat for a few minutes.

What to Serve with Lamb Stew

This lamb stew pairs perfectly with warm, crusty bread, mashed potatoes, buttered egg noodles, or a simple green salad. Roasted vegetables or soft dinner rolls work especially well for soaking up every bit of the broth.

Make Ahead Instructions

Lamb stew is an excellent make-ahead dinner because the flavors continue developing as it sits. You can make the stew up to 2 days in advance and refrigerate it until ready to reheat.

If you make this lamb stew recipe, I would love to hear how it turned out for you! Leave a comment below and let me know what you served with it, or save the recipe for your next cozy dinner night.

Print Pin

4.84 from 12 votes

Lamb Stew

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

Course Soups & Stews

Cuisine European-American

Keyword lamb, paleo, stew, whole30

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 514kcal

Author Jillian

Cost $28.06

Equipment

• large pot
• measuring spoons and cups
• Liquid measuring cup
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp extra virgin olive oil
• 2 pounds grass-fed boneless lamb stew meat
• 2 tsp kosher salt
• ¼ tsp coarse black pepper
• 1 cup onion chopped about 1 onion
• 6 cloves of garlic finely chopped
• 2 tsp cumin
• 14.5 oz can fire-roasted tomatoes
• 4 cups vegetable broth about 32 oz or 1 pint
• ⅓ cup finely chopped mint
• 1 cup finely chopped parsley about 1 parsley bunch

FOR SERVING:

• lemon wedges optional

US Customary – Metric

Instructions

• In a pot over medium-high heat, add olive oil, lamb, salt, and pepper. Stir-fry until the meat has browned and caramelized.
  2 tbsp extra virgin olive oil, 2 pounds grass-fed, 2 tsp kosher salt, ¼ tsp coarse black pepper
• Next, lower the heat to medium. Add the onion and garlic. Saute until the onions have softened.
  1 cup onion, 6 cloves of garlic
• Then, add the cumin. Fry until aromatic, about 15 seconds. 
  2 tsp cumin
• When ready, deglaze the pan with fire-roasted tomatoes and vegetable broth.
  14.5 oz can fire-roasted tomatoes, 4 cups vegetable broth
• Garnish with extra chopped mint, parsley, and a wedge of lemon. 
  ⅓ cup finely chopped mint, 1 cup finely chopped parsley
• Mix in the parsley and mint. Partially cover the pot with a lid. Bring to a boil.
• Once a boil is reached, lower to a gentle simmer and continue to cook for 60 minutes or until the lamb is fork-tender.
• Ladle and serve with lemon wedges (optional).
  lemon wedges

Notes

Serve: Serving this soup with lemon wedges is optional, but the acid helps brighten the stew’s flavors. You can keep the stew out for about two hours before it needs to be stored and refrigerated. 

Store: Store the stew in an airtight container in the refrigerator for 4-5 days. 

Freeze: Once cooled, place the lamb stew in a freezer-safe container or zipper-top bag and freeze for up to three months.

Defrost: Defrost at room temperature for 4-5 hours or overnight in the refrigerator.

Reheat: Place the stew in a heavy-bottomed pot over medium heat until warm.

Nutrition

Serving: 2cups | Calories: 514kcal | Carbohydrates: 10g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 110mg | Sodium: 1606mg | Potassium: 469mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1566IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 4mg

Recipe FAQs

More Paleo Recipes

• Easy Baked Chicken and Zucchini
• Thai Red Curry
• Best Picadillo Recipe
• Pollo Asado
• Creamy Tomato and Carrot Soup  
• Amazing Baked Harissa Chicken Wings

Posh Plate - Healthy Feel-Good Recipes

These Stuffed Sweet Potatoes are baked to perfection and then stuffed with perfectly seasoned ground beef, a light red pepper sauce, herbs, and spices. They’re a tasty Whole30 recipe.

It costs around $8.09 to make this recipe. The recipe makes four servings, which costs approximately $2.03 per serving.

Serve these Baked Sweet Potatoes alongside this Fall Spinach Salad for a complete meal.

The Ingredients Will Need To Make These Baked Sweet potatoes

Recipe FAQs

More Whole 30 Recipes

• Easy Baked Chicken and Zucchini Recipe
• Sauteed Green Beans with Garlic and Mint
• Instant Pot Spaghetti Squash
• Creamy Zucchini Hummus
• Roasted Carrot Fries
• Creamy Tomato and Carrot Soup
• Mediterranean Lamb Stew
• Turkish Kisir Salad

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

4.78 from 9 votes

Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are baked to perfection and then stuffed with perfectly seasoned ground beef, a light red pepper sauce, herbs, and spices.

Course dinner

Cuisine American

Keyword gluten-free, sweet potato, whole30

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 people

Calories 594kcal

Author Jillian

Cost $8.09

Equipment

• Cutting board
• Chef’s knife
• large skillet
• Mixing bowl
• Wooden mixing spoon
• baking dish

Ingredients

SWEET POTATOES:

• 4 medium-size sweet potatoes

SEASONED MEAT:

• 2 tbsp olive oil
• 1 cup onion finely chopped, (about one small onion)
• ¼ tsp kosher salt or to taste
• ¼ tsp coarse black pepper or to taste
• 4 cloves of garlic finely chopped
• 2 tsp cumin
• 2 tsp dried oregano
• 1 pound ground beef or meat of choice
• ½ tsp kosher salt or to taste
• 1 tbsp Turkish red pepper paste or any other red pepper paste
• 1 tbsp tomato paste
• 1 tsp dried mint or 7 mint leaves, finely chopped
• ¼ cup fresh parsley finely chopped
• 1 tbsp fresh dill finely chopped

TOMATO SAUCE:

• 1 cup of water
• 2 tbsp tomato paste
• Pinch of salt and pepper

US Customary – Metric

Instructions

Cook the sweet potatoes

• Cook the sweet potatoes in any of the methods mentioned below in the notes. Set aside to cool.  

Cook the meat

• When ready, heat a large skillet over medium heat. Drizzle in oil, and add the onions, salt, and pepper. Cook until the onions have softened. Next, add the garlic, oregano, and cumin. Stir-fry until aromatic, about 10 seconds. 
• Then add the ground meat, more salt, and pepper. Cook until the meat has browned and little crispy bits develop on the bottom of the pan.
• Next, add the red pepper paste and tomato paste. Stir-fry until meat is coated in the pastes. Then, add the mint, parsley, dill, and 3 tbsp of water. Mix until the ingredients are well incorporated. Cook for 10 minutes, long enough to allow the flavors to develop.

Make the tomato sauce

• In a mixing bowl, add the water, tomato paste, salt, and pepper. Whisk until a sauce forms. Set aside. Skip this step if you are using premade tomato sauce.

Putting it all together

• Pour the tomato sauce on the bottom of the baking dish. This will ensure the potatoes do not get dried out. Finally, slice the sweet potatoes in half and place each one in a baking dish. Top each potato with the meat mixture and bake in the oven at 425°F uncovered for 15 minutes—long enough for the meat to brown on top. 
• Allow to cool for 5 minutes before transferring to a serving plate, or they may fall apart.
• Serve and enjoy.

Notes

For all methods of cooking sweet potatoes, make sure to wash them rigorously—getting rid of any dirt, and dry well.

Microwave sweet potato. To microwave sweet potatoes, pierce the outer skin 3-4 times with a fork, place into a microwave-safe dish, and cook for 5-6 minutes, or until fork-tender.

Instant pot sweet potato. To cook sweet potatoes in an instant pot, pierce around the outer skin 3-4 times with a fork. Add one cup of water to the Instant Pot. Place the steaming rack on the bottom over the water. Place the potatoes on top of the rack. Put the lid on and manually set the time to 20 minutes.

Oven-baked sweet potato. To make oven-baked sweet potatoes, preheat the oven to 425°F. Line a baking sheet with foil for easy clean-up. Rub olive oil around the skin (optional). Place on the baking sheet and bake for 45-50 minutes or until fork-tender.

Nutrition

Serving: 1sweet potato | Calories: 594kcal | Carbohydrates: 57g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1030mg | Potassium: 1478mg | Fiber: 9g | Sugar: 15g | Vitamin A: 32818IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 6mg

Posh Plate - Healthy Feel-Good Recipes

These Almond Flour Pumpkin Cake Balls are easy, no-bake, healthy, and made with wholesome ingredients. The cake balls are naturally gluten-free and can be keto-friendly, too. 

It costs approximately $8.11 to make these Almond Flour Pumpkin Cake Balls. The recipe makes ten servings, which works out to cost about $0.81 per serving.

If you are looking for more almond flour recipes, try my Almond Flour Chocolate Chip Cookies and my Favorite Almond Flour Pancakes.

These delicious morsels are the perfect snack when needed on demand. Whenever I have a craving, I pop my head in the fridge, remove the lid of my glass container, and toss one into my mouth. More than likely, I toss two.

The warm spices in the dough mixture create the perfect cozy snack that I love during the Fall season. It is so easy to make these Almond Flour Cake Balls that the whole family will enjoy. You can make these ahead of time and then enjoy snacking on them throughout the week.

These Gluten-Free Pumpkin Cake Balls are perfect because they:

• Can Be made ahead.
• They are easy to make and are dairy-free (make sure to use non-dairy chocolate chips).
• Require no baking.
• They are perfect for packing for work or school.

Ingredients You Need to Make These Delicious Almond Flour Pumpkin Cake Balls

Almond Flour — will be the flour of choice, adding a nice cake(y) consistency.

Pumpkin Puree — of course.

Pure Maple Syrup — is the perfect sticky sweetener with a nice mellow flavor. Feel free to use sugar-free maple syrup if on a keto diet. I would not recommend using honey.

Cinnamon — come on, who doesn’t love cinnamon? It adds sweetness without adding more sugar.

All Spice — adds a pleasant fall aroma and taste. Feel free to sub for pumpkin spices if you do not have this spice. Whatever you do, please don’t leave it out. Use one or the other.

Kosher salt — is always helpful to balance out the sweetness.

Recipe Variations

• If you want something with a stronger outer shell, try dipping these balls into chocolate or rolling them into hemp seeds or oats.

Recipe FAQs

More Naturally Sweetened (NS) Recipes

• Fall Spinach Salad
• Best Banana Nut Bread
• Dandelion Salad with Avocado Ceasar Dressing
• Chocolate Chip Pecan Cookies
• Almond Joy Chia Pudding
• Chocolate Coconut Butter Cups
• Vegan Chocolate Truffles
• Banana Chocolate Chip Cookies

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

5 from 6 votes

Almond Flour Pumpkin Cake Balls

These Almond Flour Pumpkin Cake Balls are easy, no-bake, healthy, and made with wholesome ingredients. The cake balls are naturally gluten-free and can be keto-friendly, too. 

Course Desserts

Cuisine American

Keyword almond flour, chocolate chips, pumpkin puree

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 people

Calories 248kcal

Author Jillian

Cost $8.11

Equipment

• Whisk
• Mixing bowl
• Measuring cups and spoons
• spatula
• 1 Tablespoon cookie scoop

Ingredients

• 1 cup pumpkin puree
• 3 tbsp pure maple syrup use sugar-free maple syrup for keto
• ½ tsp ground cinnamon
• ⅛ tsp or a nice pinch allspice or pumpkin spice
• ¼ tsp kosher salt
• 2 ½ cups blanched almond flour
• ⅔ cup white or dark chocolate chips use dairy-free, or sugar-free accordingly

US Customary – Metric

Instructions

• With a large mixing bowl and your handy whisk, add into the bowl the pumpkin puree, sticky sweetener of choice,  cinnamon, allspice, kosher salt, and whisk until all of the ingredients are well incorporated. 
• When ready, add in the almond flour. Now, ditch your whisk and use a spatula to fold and mix. It will take about a minute until all of the ingredients are fully incorporated. The batter will be wet and moist and will always be in that consistency (see notes). 
• Grab the mixture with a tablespoon and form each glob into balls with your palms. Using a small cookie scooper will ensure each ball will be the same size every time. 
• Enjoy immediately or store in an air-tight container for up to 3 days.

Notes

• The batter/balls will always have a sort of wet and moist consistency even when left in the fridge overnight.
• If you are looking for something with a stronger outer shell, try dipping these balls Into chocolate or rolling them into hemp seeds or oats. 

Nutrition

Serving: 2balls | Calories: 248kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 73mg | Potassium: 141mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3814IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This Baked Chicken and Zucchini Recipe is easy to make, and everything is baked perfectly in a casserole dish. It’s the ultimate easy dinner for a hungry family.

I love to serve a simple salad with this Chicken and Zucchini dish. Some of my favorites include this Watermelon Feta Salad, Creamy Cucumber and Avocado Salad, and this Simple Arugula Salad.

I’ve been making this Easy Baked Chicken and Zucchini recipe on repeat because it’s just so tasty and practical! All one has to do is chop up the ingredients, add it to a big bowl, add the seasonings, a little olive oil, give it all a toss—and viola! Ready for the oven.

This Chicken and Zucchini Bake is a family-friendly dish that is perfect all summer long when zucchini is in season and plentiful. It comes together quickly with simple spices in a marinade that produces juicy and tender chicken after it is baked to perfection.

Ingredients to Make Baked Chicken and Zucchini

Ingredients and Estimated Cost:

Recipe Cost: $5.90

Per Serving Cost: $1.48

• 1 pound boneless skinless chicken breast – $3.83
• 1 medium onion – $0.62
• 1 zucchini – $0.65
• 2 Tablespoons extra virgin olive oil – $0.16
• 1 teaspoon garlic powder – $0.03
• 1 teaspoon smoked paprika – $0.43
• 1 teaspoon dried oregano – $0.10
• 1 teaspoon cumin – $0.03
• 1 teaspoon sea salt – $0.04
• ¼ teaspoon pepper – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Baked Chicken and Zucchini

This recipe is easy to whip together and ready in 40 minutes!

• Make the marinade by mixing the spices, salt, pepper, and olive oil in a large bowl. 
• Next, toss the chicken, onion, and zucchini with the marinade until fully coated. 
  
• For extra flavor, cover the bowl and marinate in the refrigerator for 15 minutes or up to 24 hours.
• Place everything into a baking dish.

• Bake in a preheated 425 degrees F oven for thirty minutes. 
• Finally, serve over quinoa or rice. 
  

***For complete recipe instructions, see the recipe card below. 

Recipe Variations

• Feel free to add additional veggies to the dish, such as corn, summer squash, sweet bell peppers, peas, carrots, and cauliflower.

More Chicken and Poultry Recipes

• Ginger Chicken Skewers
• Gluten-Free Chicken Meatballs
• Chinese Chicken and Broccoli
• Greek Chicken with Lemon and Feta
• Sheet Pan Chicken with Vegetables
• Amazing Baked Harissa Chicken Wings

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

4.18 from 552 votes

Easy Baked Chicken and Zucchini Recipe

This Baked Chicken and Zucchini Recipe is easy to make, and everything is baked perfectly in a casserole dish. It's the ultimate easy dinner for a hungry family.

Course dinner

Cuisine American

Keyword chicken, gluten-free, whole30, zucchini

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 238kcal

Author Jillian

Cost $5.90

Equipment

• Cutting board
• Chef’s knife
• Measuring spoons
• Large Bowl
• baking dish

Ingredients

• 1 pound boneless skinless, chicken breast cut into bite-size pieces
• 1 medium-size onion chopped into large pieces similar to the size as the chicken
• 1 zucchini sliced vertically into four large pieces, then chopped into smaller pieces.
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp sea salt or salt to taste
• ¼ tsp freshly milled pepper or pepper to taste

US Customary – Metric

Instructions

• Preheat the oven to 425°F
• Add the spices, salt, and pepper to a large bowl. Then, add the olive oil and mix everything until a marinade forms. 
• When ready, add the cut-up chicken, onion, and zucchini to the marinade. Next, toss to incorporate the ingredients and seasonings fully. For extra flavor, marinate for 15 minutes or up to 24 hours in the refrigerator.
• Transfer the chicken and veggies to a baking dish and bake it in the oven uncovered at 425°F for 30 minutes. 
• Enjoy while hot and serve with fluffy quinoa or buttery rice. 

Notes

Store leftovers in an air-tight container for up to 3 days. 

Nutrition

Serving: 0.5cup | Calories: 238kcal | Carbohydrates: 6g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 644mg | Potassium: 630mg | Fiber: 1g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg

Recipe FAQs

Posh Plate - Healthy Feel-Good Recipes

These fresh Sauteed Green Beans with Garlic and Mint are the perfect side dish for any meal. It’s fuss-free and topped with sliced almonds and pomegranate seeds, adding a nice posh flare. ♡

This recipe costs approximately $6.93 to make. It makes six servings for about $1.15 per serving.

You may find this tutorial helpful for learning How to Deseed a Pomegranate when making these Sauteed Green Beans.

I could eat these sauteed green beans alone on a plate and be completely satisfied. Instead, they’re crunchy yet tender and garlicky.

The fresh mint, let’s say, adds a fresh flare? It’s perfect. I am so excited to share this recipe with you! But, first, let’s talk about the ingredients you need to make these scrumptious sauteed green beans.

Green Beans are a classic side dish everyone needs a good recipe for. You’ll love this Sauteed Green Beans recipe due to the hint of garlic and mint, topped with almonds and pomegranate. It is a traditional recipe with a twist!

Sauteed Green Beans are easy enough to make on a busy weeknight but classy enough to serve during the summer, for Sunday family dinner, or even Thanksgiving.

Ingredients you will need to make sauteed green beans

You will love how easy it is to make and what little ingredients you will need.

Recipe Variations

• Instead of shaved almonds, use walnuts or pecans. Also, try two different varieties at once or if you are allergic to nuts, simply omit them entirely.
• Swap out the mint for fresh parsley, thyme, or even cilantro.
• Add dried fruit. Chopped Turkish apricots, golden raisins, or even cranberries would work excellently in this dish.

Recipe FAQs

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Whole30 Recipes

• Easy Mexican Salsa
• Instant Pot Spaghetti Squash
• Creamy Cucumber and Avocado Salad
• Roasted Carrot Fries
• Creamy Zucchini Hummus
• Baked Sweet Potatoes
• Cilantro Lime Cashew Cream
• Creamy Tomato and Carrot Soup

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

5 from 7 votes

Sauteed Green Beans Recipe with Garlic and Mint

These fresh Sautéed Green Beans with Garlic and Mint are the perfect side dish for any meal. It's fuss-free and topped with sliced almonds and pomegranate seeds, adding a nice posh flare.

Course Side Dish

Cuisine American

Keyword green beans, whole30

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 130kcal

Author Jillian

Cost $6.93

Equipment

• large skillet
• measuring cups
• Cutting board
• Chef’s knife

Ingredients

• 1 lb. fresh green beans washed, dried, and stems removed.
• 2 tbsp extra virgin olive oil
• ½ tsp kosher Salt or salt to taste
• ¼ tsp coarse black pepper or pepper to taste
• 2-3 garlic cloves finely chopped
• 10 fresh mint leaves chopped, or 1/2 tsp dried mint
• extra virgin olive oil to garnish
• ¼ cup sliced almonds
• ¼ cup fresh pomegranate seeds

US Customary – Metric

Instructions

• First, heat a large skillet over medium-high heat. When ready, drizzle in olive oil or grass-fed butter. Give the pan a whirl—ensuring that the bottom of the pan is fully greased.
• Next, add the fresh green beans, salt, and pepper to the skillet. Sauté for 2-3 minutes.
• Then, add the garlic and mint. Continue to cook until slightly wilted and brown, about 5-7 minutes or until the desired texture is met.
• Finally, transfer the cooked green beans to a serving dish. Garnish with sliced almonds and pomegranate seeds. Enjoy right away.

Nutrition

Serving: 0.25cup | Calories: 130kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 199mg | Potassium: 260mg | Fiber: 4g | Sugar: 4g | Vitamin A: 593IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes