BBQ Pulled Chicken Zucchini Boats! 

Well well… It’s almost April! Spring is coming! Other than the snow that is forecasted for next week?! Eek! I however, am feeling the sunshine and looking forward to some warmth! With warmth, comes BBQ! 😀 Duh. So I’ve tried to start this “thing” where I go to the grocery store once a week and that’s that. I don’t want to stop any more during the week. I end up spending way more & not being able to use everything I already have! = Food waste.. Sadness. So I woke up yesterday, thinking about food as usual…& what will I plan for dinner! After a 10 hour work day I wanted it to be relatively easy…without stopping at the grocery store for last minute items! So, what was in the fridge: chicken thighs, half empty bottle of organic BBQ sauce, and 5 green zucchini. BOOM, dinner. 😀 This dinner idea can be interchanged with ANY meat, sauce or veggie! 
BBQ Pulled Chicken Zucchini Boats:

Serves 4-6

  • 2-3 lbs boneless, skinless chicken thighs
  • Approx 5 green zucchini, cut in half lengthwise & seeded (I use a melon baller, reserve seeds to cook up with your eggs for another meal!)
  • 1 yellow onion, thinly sliced
  • 1 8oz package baby spinach
  • Approx 1 cup organic BBQ sauce (if this were a Sunday with more time I would’ve made my own BBQ…not tonight tho!)
  • Approx 1/2 cup shredded cheese of choice, optional
  • Salt & Pepper, to taste

Preheat oven to 450.

Start with the chicken. My easy foolproof pulled chicken. Put the raw chicken in a large pot, cover with water. Add about a tbsp of salt to water. Turn heat on high and bring to a boil. Lower heat to medium and cook approx 10 minutes, until cooked through. Drain & let cool. Once cooled, shred chicken with 2 forks.

Line a lightly oiled baking sheet/pan with your sliced/seeded zucchini. Set aside.  

While your chicken is finishing cooking, heat a tbsp of olive oil or coconut oil over med heat. Add sliced onion & cook until it starts to soften. Add in the spinach and cook until wilted. Sprinkle with salt & pepper. Remove from heat & put into a large mixing bowl.

Now you have your cooked veggies and chicken. Add chicken to the bowl with the veggies. Add in the BBQ sauce. Season with salt and pepper if necessary (I only used the BBQ, the bottled stuff had enough going on!). Combine. 

Fill the “wells” in the zucchini with chicken, onion and spinach mixture. Try to compact as much as possible and get them loaded up! Top with shredded cheese and bake for 45 minute until zucchini is soft & cheese is melted!



Paleo BBQ Time!!


Memorial Day is  days away, 4th of July approaching & lots of picnic opportunities in between!! I have a few favorite things that I love to make  for every picnic or summer-y event! It’s easy to figure out that obviously you are cooking meat of some kind, burgers, chicken, etc…but then it comes to the side dishes! I sometimes get stuck! Can’t look to potato or pasta salad for refuge!!!! WAH! Here are some of my most popular side dishes that a very much BBQ worthy!

Paleo “Potato” Salad:


2 bags of frozen organic cauliflower (whole foods, $1.99)

2 celery stalks, diced

4 ish TBSP finely chopped red onion

3 hard-boiled eggs, cooled & chopped

1 tbsp parsley, optional (i don’t like a lot =()

sprinkle of sea salt & pepp

2 heaping TBSP (or to taste) paleo or homemade mayo, or store-bought organic mayo will do (trader joes makes a good one!)

1 heaping TBSP (or to taste) Dijon or regular mustard (i like regular!)

I have made this recipe a dozen times, and using raw cauliflower, which you can do, it’s just more work! I’m all about working smarter not harder! =) If using raw, cut up into pieces & de-stem. Steam until tender. With the frozen it’s much easier. I open up the two bags, but into microwave safe dish with a splash of water & microwave (I know, cavemen didn’t have microwaves, give me a break….) for about 10 ish minutes. You just need them to defrost. Set the cauliflower aside to cool slightly. This is the most time-consuming step other than hard boiling eggs! Easy right?! Anyway…drain your cauliflower, then add your celery, onions, chopped eggs, mayo, mustard, s&p! (If you want to add parsley, do so now) BAM…DONE! Refrigerate until cool & ready to serve! There you have it…the most delicious “Potato” salad EVER! ENJOY!

Broccoli Salad:


About 2-3 large heads of broccoli, chopped into bit size pieces

5 pieces of bacon, cooked, chopped, SAVE GREASE!

1/4 cup red onion, chopped

1/4 cup raw sunflower seeds (sub pumpkin seeds)

1/2 cup dried cranberries (sub raisins)

1/2 cup raw sliced or slivered almonds

1/4 cup red wine vinegar


You can cook your bacon, however you normally do. I always do it on a foil lined baking sheet in the oven until crispy. Less mess!!!! Cook your bacon until crispy & set bacon aside, but reserve the bacon grease! In a large bowl, add your raw broccoli, onion, seeds, cranberries, almonds, red vinegar, chopped bacon & add the bacon grease….YES ADD THE GREASE IT IS DELICIOUS!!!! =) Add some S & P to taste! Mix up carefully, i tend to overfill my bowls! It should all be coated nicely with bacon grease & vinegar. If it still looks a little dry, you can add some EVOO or a splash more of the red vinegar! Keep refrigerated until ready to serve & give a good mix up before serving!

Cole Slaw:

I don’t actually have a recipe to share for this, but I do have some links for Paleo Coleslaw that look delicious & which I will be making for this Memorial Day! YUM! (DOESN’T USE MAYO) (DOES USE MAYO, can sub 1-2 bags of pre-made coleslaw veggies, instead of doing all this work!)

Now that you have your side dish recipes & ideas, get your burgers, hot dogs, chicken, whatever you wish!!!! I will probably do a fruit salad or some watermelon as well. Maybe some of my homemade popsicles?!?!

paleo popsicles