This paleo watermelon slushy is so nice for the hot summer days. It’s refreshing, filled with nutrients and super delicious. It’s super easy to make with only four ingredients.

What’s a slushy?

A slushy is a popular drink promoted to kids (and adults). You’ll often see them in amusement parks or at fairs. They’re made with artificially flavoured ice, combined with soda and have a very bright (unnatural) color. They are loaded with refined sugar and chemicals that are very inflammatory to the body. Replacing them with natural ingredients is a great way to still enjoy a slushy, minus the added sugar and chemicals, just like this paleo watermelon slushy.

The ingredients for this paleo watermelon slushy

Watermelon: is high in vitamins and minerals and also very hydrating. It’s mainly in season during the months of July and August.
You’ll need around half a watermelon for this recipe, or 8 cups of watermelon cubes.

Ice cubes: You can use ice cubes or crushed ice.

Maple syrup: to add in some extra sweet flavour you can add in a little maple syrup. This ingredient is optional.

Lime: You’ll need the juice of one fresh lime, which is around 2 tablespoons.


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Prep Time 5 minutes
Servings 4 slushies
Calories 124


  • blender


  • 1/2 watermelon (peeled and cut into pieces)
  • 2 cups ice cubes
  • 2 tablespoons maple syrup (optional)
  • 1 lime (squeezed)


  • Add the watermelon, ice cubes, maple syrup and lime juice to a blender.
  • Blend and serve.
Calories: 124kcal
Course: Drinks
Keyword: easy, paleo, summer


Serving: 1serving | Calories: 124kcal | Carbohydrates: 30g | Protein: 2g | Fiber: 4g

Another way to make this watermelon slushy

As described in the recipe is the fastest way to make the slushy. But if you have a bit more patience. You can cut up the watermelon and let if freeze overnight. Then the next day you can add it to the blender without adding the ice cubes. It will make the slushy a bit more firm and extra cold.

But if you just have a watermelon laying around and want to prepare the recipe right away. As described will get you this delicious slushy fast! I listed it in this way because my four-year old chose a watermelon in the grocery store and wanted me to prepare it the moment we got home.

This paleo Panda Express orange chicken recipe is one you’ll love if you’re a big fan of Chinese fast food like me. The chicken has a nice crust on the outside and the sauce tastes just like the original one.

To prepare this recipe I did use an air fryer to fry the chicken. So if you want to prepare this recipe, make sure you have an air fryer available to you.

You can combine this orange chicken with some Konjac Noodles to replace the original noodles, or some cauliflower rice to replace the rice. And if you’re not into having a side, you can just eat this recipe on its own without a side. Whichever way you prefer, this recipe brings out all the Chinese takeaway flavors and is dairy-free and paleo friendly.

paleo panda express orange chicken

For the ingredients

The meat: In this recipe, I used 2 medium-sized chicken breasts. You can also use boneless chicken thighs.

The flour: I used tapioca starch instead of the usual corn starch to cover the chicken in, so it creates that nice crust just like the original panda express orange chicken has. I also used some tapioca starch to thicken the sauce in this recipe.

The spices: For the chicken, I used the basic condiments: salt, pepper, and garlic powder. For the sauce, I used mainly fresh herbs like garlic and ginger to really bring out the flavor. Although this recipe contains some spicy herbs like ginger and chili flakes, it’s not spice at all because the sweetness of the coconut sugar, orange juice, and coconut aminos counter the spiciness.

The orange juice: In this recipe, I used 1/4 cup of a freshly squeezed orange. I prefer using fresh oranges rather than juice from a juice box because the juice boxed orange juices often are concentrated or have added sugar and preservatives.

The coconut aminos: I use coconut aminos instead of soy sauce. Most soy sauce is GMO and can mimic estrogen in the body. A lot of soy sauces also contain MSG (monosodium glutamate) which is a chemical added to enhance flavor. This way you could be tempted into overeating. Coconut aminos taste almost the same as soy sauce and they work as a great healthy natural substitute.

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2-3 servings


For the chicken

– 2 chicken breasts (cut into 1 – 1 1/2 inch squares)
– 1/2 cup tapioca starch
– 1 teaspoon garlic powder
Salt to taste
Black pepper to taste
– 1 egg (whisked)

For the sauce

– 1-2 tablespoons coconut oil
– 4 cloves garlic, minced
– 1/2 teaspoon ginger, minced
– 1/4 teaspoon chili flakes
– 1/2 cup coconut sugar
– 1/4 cup freshly squeezed orange juice
– 1/4 cup white vinegar
– 2 tablespoons coconut aminos
– 2 tablespoons water
– 1 tablespoon tapioca starch
– some spring onion and sesame seeds to garnish (optional)


  1. Season the cut chicken breast with salt and pepper.
  2. In a medium sized bowl, whisk the egg and cover the chicken pieces in it.
  3. In a separate medium sized bowl, add the tapioca starch, salt, black pepper and garlic powder. Mix everything together with a spoon.
  4. Cover the chicken pieces with the tapioca starch mixture and transfer them into the air fryer. Air fry for 15-20 minutes at 350 degrees Fahrenheit or 180 degrees Celsius.
  5. In the meantime prepare the orange sauce: in a large pan or pot, melt the coconut oil on medium-high heat.
  6. Add the minced garlic, minced ginger and chili flakes. Cook for a few minutes and add the coconut sugar, orange juice, vinegar, soy sauce, water and tapioca starch in listed order. Lower down the heat and let simmer for a few minutes. You’ll notice to sauce will thicken over time.
  7. Add the fried chicken to the sauce and serve with Konjac noodles or any of your favourite sides. Garnish with some spring onion and sesame seeds.


1 serving: 1/3 of total recipe (konjac noodles not included)  | Calories: 348.6 kcal | Carbohydrates: 50g | Protein: 20g | Fat: 8g | Fiber: 3g

This home made paleo apple sauce is so delicious you’ll never want to buy a canned one again! Plus, it’s so easy to prepare with a minimum amount of ingredients.

Apple sauce is one of my kiddo’s favourite, and honestly mine too. I grew up with this. I’m Belgian, and here we combine this with meat such as chicken, meat stew or meatloaf. This may sound weird, it definitely was to my husband (who is Cuban) and never heard or seen of this in his life. So maybe you’ll want to try that European custom.

I usually have this apple sauce on days I’m increasing my carb intake and it works as a great side dish.

For the ingredients

The apples: I used fresh apples from my local grocery store. I’m making this recipe in September, which is the best time to buy and eat apples. Yay, Fall vibes!

The sweetener: I used a tablespoon of coconut sugar to sweeten up the apple sauce a little bit, because the apples I bought were rather on the sour side. If you don’t have coconut sugar, you can also use a tablespoon of maple syrup or honey. But you can easily leave this out if you don’t want to add in any extra sugar.

The cooking oil: I used extra virgin coconut oil, to cook the apples with.

Want to add in some extra ‘Fall Spices’? You can add in some cinnamon, which also pairs great with apples.


4 servings


– 8 medium sized red apples
– 1 tablespoon coconut sugar
– 1 tablespoon coconut oil
– 1 cup water


  1. Start by peeling the apples and cut them into smal pieces.
  2. Add 1 tablespoon of coconut oil to a medium sized pot on medium to high heat.
  3. Once the oil is melted, add the cut apple. Let is cook for about 1-2 minutes and add half of the water and the coconut sugar.
  4. Lower the heat and let is simmer until the apple pieces start to ‘melt’.
  5. Once the apple pieces are fully cooked, mix everything with an immersion blender (or blend in a blender).

Disclaimer: This post contains affiliate links which helps keep this content free.


Serving: 1/2 cup | Calories: 231 kcal | Carbohydrates: 53g | Protein: 1g | Fat: 4g | Fiber: 9g

It’s September! And that means pumpkin season is about to begin! I love Autumn. Cozying up underneath a blanket while it’s starting to get a bit colder outside with a nice bowl of hot pumpkin soup gives me all the ‘Fall feels’.

This soup is paleo friendly, dairy free and absolutely delicious! (in my humble opinion). In this recipe I use a butternut squash, but you can use any of your favourite pumpkins.



  • 1 tablespoon coconut oil
  • 1 onion (cut into pieces)
  • 2 cloves garlic
  • 4 medium sized carrots (peeled and cut into pieces)
  • 1 medium sized butternut squash (peeled and cut into pieces)
  • 1 cup chicken broth
  • 2-3 cups water
  • Salt and pepper to taste


  1. In a large pot, melt the coconut oil on medium-high heat.
  2. Add the onion and garlic and let cook for 2 minutes.
  3. Add the carrots, butternut squash, salt and pepper. Stir with a wooden spoon.
  4. Add the chicken broth and water.
  5. Let everything cook on medium-low heat for about 30 minutes, or until the carrots are soft.
  6. When the vegetables are soft, mix everything into a smooth soup. You can add more water if you want a less thick soup.


You can add some topping to this soup, to give it that little extra, such as:
– bacon pieces
– coconut cream
– pumpkinseeds
– fresh or dried parsley