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Salads are a great way to keep the pounds down this holiday season. They can be delicious too! Here are our top picks for this years salads to make your taste buds happy. Enjoy!

Spice up your Paleo Diet with these Top 5 recipes


This chicken is coated in an almond meal (aka almond flour) crust that is both 100% paleo and gluten free. After a bake in the oven it’s dunked in a deliciously sticky sweet and spicy sauce. Sweet & Spicy Paleo Chicken Fingers: recipe here

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Spicy Tex-Mex Grain Free Meatballs: recipe here


This sausage and shrimp skillet brings back sweet memories of childhood. Spicy sausage: recipe here


If you are a buffalo wings fan, try this recipe – Cauliflower Buffalo Bites: recipe here


These Paleo Bang Bang Shrimp Tacos taste just like the real thing! Crunch spicy and all around perfect: recipe here

Click here for more Paleo Recipes.

Loaded Potato and Buffalo Chicken Casserole




Units: US | Metric
2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce (or more depending on how spicy you can handle)
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion


1 Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
2 In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3 Add the potatoes and stir to coat.
4 Add the potatoes to a greased baking dish.
5 When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
6 Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
7 Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
8 Once the potatoes are fully cooked add the marinated chicken.
9 Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
10 In a large bowl mix all the topping ingredients together.
11 Top the raw chicken with the topping.
12 Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
13 Serve with extra hot sauce and/or ranch dressing.

Recipe & Photo courtesy of