Whole 30 Avocado Chicken Salad

Avocado Chicken Salad is my favorite way to use leftover grilled chicken (and is best when served on the beach 😍)

You’ll need:

2 grilled chicken breasts, chopped

1 apple, chopped (I like gala)

1 red pepper, chopped

1/2 red onion, finely chopped

1/2 cup slivered almonds

1-2 avocados, mashed

1 lime, juiced

2 tsp curry powder (more or less depending on preference)

S+P, to taste


Combine chicken, red pepper, apple and onion in mixing bowl. Stir in mashed avocado, lime juice and spices. Taste and adjust seasoning. Top with almonds.



Pear + Pecan Salad

I’m so happy for warm weather and salad season! I eat salads year round, but in Spring and Summer, I want them for every.single.meal! I can’t wait to share all of my favorite combos with y’all.

I’m kicking it off with one that I’ve had on repeat for about 10 years! I’m having a little dinner party tonight and serving it with my go to salmon (https://instagram.com/p/Bu-3OOph0er/)

You’ll need:

1 head of lettuce, chopped

3 pears, peeled, cored and chopped

1 avocado, diced

1/2 cup thinly sliced green onions

1/8 cup coconut sugar**

1/2 cup chopped pecans

1/3 cup olive oil

3 tablespoons red wine vinegar

1 T maple syrup**

1 1/2 teaspoons prepared mustard

1 clove garlic, chopped

1/2 teaspoon salt

pepper to taste


1. In a large salad bowl, layer lettuce, pears, avocado and green onions.

2. Over medium heat stir 1/8 cup coconut sugar and pecans together until caramelized. Let cool on wax paper. When cool, coarsely break up over salad.

3. For dressing: blend oil, vinegar, maple syrup, mustard, garlic, salt and pepper. Toss dressing into salad.

4. Serve as is or add protein. Grilled chicken and salmon are my faves!

**If on a Whole 30, omit the coconut sugar and maple syrup!


W30 Buffalo Chicken Bake

A few snow days at home made me crave cold-weather comfort food! I’m kind of over chili at the moment, so I went for the next best thing: a casserole. Now I was raised on casseroles… the cheese-laden- cream of mushroom-crushed ritz cracker- kind of casseroles and I can promise you this Buffalo Chicken Bake is far from that!

Frank’s Hot Sauce brings the heat to this roasted chicken, sweet potato and bacon dish, where everything is cooked separately then mixed together and baked to perfection!

You’ll need:

-1 plain rotisserie chicken, pulled off the bone and chopped

-1 pound Whole 30 Compliant Bacon (like Pederson Farms)

-3-4 cups diced sweet potatoes (I buy pre-cut, because I’m lazy when it comes to chopping)

-1/2 cup chopped green onions

-1/2 cup olive oil

-6 tablespoons Frank’s Hot Sauce


1- Cook bacon for about 12 minutes or until crispy in a 400 degree oven on a sheet pan covered with parchment paper.

2- Remove bacon from baking sheet and place on paper towels to absorb fat. Once cooled, crumble into bite-sized pieces.

3- Put sweet potatoes on sheet pan (right on top of the bacon grease). Gently stir to coat sweet potatoes in bacon grease. Lightly season with salt and pepper and put in the 400 degree oven for about 15 minutes.

4- In a large mixing bowl, combine chicken, crumbled bacon, sweet potatoes, olive oil and Frank’s Hot Sauce.

5- Transfer mixture to a prepared baking dish and top with green onions.

6- Reduce oven temperature to 350 and bake casserole for about 20 minutes.

Serve warm! This casserole freezes well and is great reheated — we even love it for breakfast topped with one of our sheet pan eggs👌🏻.