This easy peach and cucumber salsa recipe is super easy to make – you can enjoy it by itself as a light and crunchy salad or add it as a side dish to your meal!
The cucumber pieces make it refreshing and low in calories and carbs. And then the peach adds the sweetness to the dish. And the cilantro, lemon juice, olive oil, and salt makes the dish into the perfect savory side dish.
Enjoy this peach and cucumber salsa with some pork chops, slow cooked pork shoulder, a steak, or to add flavor to some chicken. You can also make this dish as an easy appetizer recipe – just serve the salsa on top of some romaine lettuce leaves. It’s a really light and refreshing dish.
I got the idea for this salad recipe after trying a smoked salmon baked potato dish at Vertigo Cafe in Lisbon.
Philip, the owner of Vertigo, introduced me to the wonders of pink peppercorns as a delicious flavoring.
They taste so different to the regular black peppercorns you might be used to. Instead, pink peppercorns taste fruity and slightly sweet. But they’re still crunchy and fragrant.
And they go amazingly well with smoked salmon!
One of the things I love about traveling is experiencing new food and learning new ways to use ingredients.
Recently, in Portugal, I started noticing that many of the dishes used lemon and lime with the peel on. So the entire citrus fruit was used to give a stronger flavor as well as texture. So, for this Paleo guacamole recipe, I used a slice of lime diced up with the peel on. It added an extra burst of lime flavor to the guacamole that made it stand out.
This recipe is also great for those on a ketogenic diet as instead of using regular tomatoes, I only use 2 small cherry tomatoes to keep the net carbohydrate count low.
This is a colorful appetizer recipe that you can serve to guests at a party or make as a snack for when you’re hungry. It’s easy and quick to throw together so this could become a simple go-to recipe for you.
Kat Woods is a Le Cordon Bleu Culinary Institute graduate, indie cartoonist, holistic health advocate, and author at Hope Heal Cook. She spent the last two decades navigating multiple diagnoses including Lyme Disease.
One of the easiest and most nutritious breakfasts you can eat is eggs with avocado. But to make it more interesting, why not give this easy baked egg in avocado recipe a try – you have to cook the eggs in some way anyway, so why not cook it in the avocado!
You might love this recipe so much that it becomes your regular breakfast dish (plus it’s so easy to make)! In addition, it’s Paleo and ketogenic (low carb) so you’ll be getting lots of healthy fats without the sugar that’s loaded in many breakfast recipes. This dish will keep you energized throughout your morning.
I love guacamole, but sometimes it can be time-consuming to chop up all the vegetables to put into it – like the tomatoes, onions, and peppers. So, here’s a super easy guacamole recipe that you can use to make great tasting guacamole in less than 5 minutes.
This guacamole is great to use as a dip or to add on top of meat dishes as a sauce or side dish. Or for a really easy breakfast, serve this guacamole with some scrambled eggs. This is also an AIP guacamole recipe if you omit the optional chili powder from the dish. So you can serve this guacamole even to those on the Paleo autoimmune protocol.
Tabouli (also called tabbouleh) is a light side dish (mezze) popular in Middle Eastern cuisines. It’s traditionally made using bulgur (a type of whole grain) or couscous along with tomatoes, parsley, mint, olive oil, lemon juice, and onion.
In this dish, I’ve replaced the grains (bulgur or couscous) with raw cauliflower florets that have been food processed into small pieces. This produces a texture that’s similar to couscous in texture and look. But I’ve kept most of the other traditional ingredients to produce a similar flavor.
This dish is Paleo as well as low carb (ketogenic). It’s a great side dish to serve to help you eat more raw vegetables.
To make an AIP (Paleo autoimmune protocol) version of this cauliflower tabouli salad that’s nightshade-free, just switch the diced tomatoes for diced beets. If you have trouble find beets, then radishes can be used instead.
If you’re on an AIP diet or a ketogenic diet, then having good bread is tough! So if you’re looking for a low carbohydrate egg-free, nut-free, and dairy-free bread recipe that’s AIP and Ketogenic, then this AIP bread rolls recipe is what you’re looking for!
Because this recipe uses a gelatin egg instead of a regular egg to hold the coconut flour together, you will find that it has a different texture to regular bread. The coconut flour also makes the bread a bit denser and drier, so enjoy it with some extra coconut oil or with some ghee (if you’re ok with ghee in your diet).
For an easy appetizer recipe that’s bound to impress, give this refreshing mint avocado chilled soup recipe a try. You can even make it with a magic bullet blender.
The mint leaves help make this creamy soup really refreshing and perfect for the summer months. I also added in some romaine lettuce leaves to make this dish very light and summery. The soup is served chilled and the lime juice in the dish keeps the avocado from oxidizing as well as adds a touch more flavor.
This soup is very filling and is Paleo, Ketogenic, as well as AIP-friendly. It’s perfect if you want something fast – you don’t even need to turn on the stove as you only need a blender to make this.
It’s so easy to make mini burgers loaded with nutrition without the grains. These mini zucchini avocado burgers are quick to make and are Paleo, low carb (Ketogenic), plus AIP-friendly (Paleo autoimmune protocol). So you can satisfy all the diets with this simple recipe.
You can make these as dinner, as a snack, or you can impress your guests by serving these mini burgers as hor d’oeuvres at your next gathering!
I love the colors in this salad – in fact, that’s what I was thinking about when I was creating this salad. I wanted all the ingredients to be green except for the raspberries – so I added in green olives, cucumbers, as well as salad greens like arugula and spinach leaves. Then I topped it with whole raspberries so that their color would pop out of the salad.
This simple salad makes for a great side salad to your meal and it’s perfect for so many diets – it’s low in carbs (ketogenic) and doesn’t contain any dairy, nuts, seeds, or nightshades, so it’s Paleo and AIP-friendly (Paleo autoimmune protocol).
If you can’t find raspberries, you can use any other berry instead (e.g., sliced strawberries or blueberries). Also, if you can’t find arugula, you can use any type of salad greens you can find. Hope you enjoy this simple salad recipe!
You’ll often find bamboo salad dishes at Chinese restaurants as a starter dish that’s served cold. And this Chinese bamboo salad recipe is very similar to those dishes. However, to make it more AIP-friendly, I’ve used olive oil instead of sesame oil and I’ve omitted the chili oil in this dish.
If you’re not on AIP and want to make this dish more traditional or if you just want to spice up this recipe, then try adding chili oil and sesame oil instead of the olive oil.
This ginger melon salad recipe is great as a starter or just as a salad to accompany your meal. It’s refreshing and delicious.
We love getting more seafood into our diet, and adding in tuna is a super easy way since it’s so readily available in cans. This tuna salad recipe is Paleo and Ketogenic (as well as low carb). It’s also AIP-friendly (follow the instructions in the recipe for AIP substitutions). (AIP stands for Paleo autoimmune protocol.)
This recipe is super easy to make – it takes under 10 minutes from start to eat. So, it’s great for lunch or dinner or as a quick snack.