cherry tomatoes
Category
10 Minute Cauliflower Summer Salad
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10 Minute cauliflower summer salad. Made with raw cauliflower, juicy tomatoes, and creamy avocado lime dressing. A refreshing paleo and whole30 lunch recipe for meal prep.
Print Recipe 10 Minute Cauliflower Summer Salad 10 Minute cauliflower summer salad. Made with raw cauliflower, juicy tomatoes, and creamy avocado lime dressing. A refreshing paleo and whole30 lunch recipes for meal prep. Ingredients Salad- 2 cups cauliflower rice
- 1 cup cherry tomatoes sliced
- 1/2 cup cilantro chopped
- 1 cup spinach
- 1/2 red bell pepper chopped
- 1/4 red onion minced
- 1 large avocado pitted and peeled
- 1/2 cup cilantro
- lemon or lime juice from 1 fruit
- 1/4 cup olive oil
- 1/4 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt or to taste
Rating: 5
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Salad
- 2 cups cauliflower rice
- 1 cup cherry tomatoes sliced
- 1/2 cup cilantro chopped
- 1 cup spinach
- 1/2 red bell pepper chopped
- 1/4 red onion minced
- 1 large avocado pitted and peeled
- 1/2 cup cilantro
- lemon or lime juice from 1 fruit
- 1/4 cup olive oil
- 1/4 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt or to taste
- Blend ingredients for sauce in a food process or blender until smooth.
- Add ingredients for salad into a large bowl and stir together with dressing. Optional: serve with grilled chicken breast for extra protein.
Southwest Paleo Chicken And Fries
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Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table… and there will be none left.
Print Recipe Southwest Paleo Chicken And Fries Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table... and there will be none left. Ingredients Chicken- 4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
- 2 teaspoons cumin powder
- 1 teaspoon dried onion flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic granules
- 1 tablespoon avocado oil
- 2 medium sweet potatoes
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1-2 tablespoons chili lime seasoning blend or cumin powder
- 1/2 teaspoon chili powder
- sea salt flakes to taste
- 4-6 cups chopped cabbage or other green
- 8 cherry tomatoes sliced in half
- 1 persian cucumber sliced
- 12 pitted kalamata olives or other olive
- 1 cup clover sprouts
- 1/2 large avocado pitted
- 1/4 cup paleo mayonnaise
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoons cumin powder
- 1/4 teaspoon sea salt
- 1 small garlic clove
- 1 1/2 tablespoon lemon juice
Rating: 3.57
You: Rate this recipe! Info Cook Time 1 hour Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 21
Rating: 3.57
You: Rate this recipe! Ingredients Chicken
- 4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
- 2 teaspoons cumin powder
- 1 teaspoon dried onion flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic granules
- 1 tablespoon avocado oil
- 2 medium sweet potatoes
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1-2 tablespoons chili lime seasoning blend or cumin powder
- 1/2 teaspoon chili powder
- sea salt flakes to taste
- 4-6 cups chopped cabbage or other green
- 8 cherry tomatoes sliced in half
- 1 persian cucumber sliced
- 12 pitted kalamata olives or other olive
- 1 cup clover sprouts
- 1/2 large avocado pitted
- 1/4 cup paleo mayonnaise
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoons cumin powder
- 1/4 teaspoon sea salt
- 1 small garlic clove
- 1 1/2 tablespoon lemon juice
- Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in the oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
- Reduce oven to 350F. Toss chicken in oil and seasonings. Bake on 350F for 30 minutes.
- In a food processor or high powered blender combine all ingredients for the sauce until smooth.
- Assemble bowl by layering in greens, chicken, fries, sauce, and toppings. Enjoy!
Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl
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These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender.
Print Recipe Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender. Ingredients Falafel- 2 cups minced cauliflower To make minced cauliflower, just blend the cauliflower in your food processor until it's minced.
- 1 cup minced fresh onion
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup almond flour
- 1 medium egg
- 1 tablespoon arrowroot flour
- 3 cloves garlic
- 4 teaspoons cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric powder
- 1/2 teapsoon chili powder
- 4 tablespoons olive oil for cooking
- 1/2 cup sesame oil
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup or date paste for whole30.
- 1/2 teaspoon lemon zest
- 4-8 cups baby kale Make your salad as big or small as you want.
- 1 cup cherry tomatoes cut in halves
- 1/4 cup pine nuts
- 1/4 cup fresh cilantro leaves
- 1/4 cup green onions chopped
Rating: 3.72
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 10 minutes Servings falafel MetricUS Imperial Course Main Dish Votes: 129
Rating: 3.72
You: Rate this recipe! Ingredients Falafel
- 2 cups minced cauliflower To make minced cauliflower, just blend the cauliflower in your food processor until it's minced.
- 1 cup minced fresh onion
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup almond flour
- 1 medium egg
- 1 tablespoon arrowroot flour
- 3 cloves garlic
- 4 teaspoons cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric powder
- 1/2 teapsoon chili powder
- 4 tablespoons olive oil for cooking
- 1/2 cup sesame oil
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup or date paste for whole30.
- 1/2 teaspoon lemon zest
- 4-8 cups baby kale Make your salad as big or small as you want.
- 1 cup cherry tomatoes cut in halves
- 1/4 cup pine nuts
- 1/4 cup fresh cilantro leaves
- 1/4 cup green onions chopped
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a food processor blend all the ingredients, except the minced cauliflower and olive oil. Blend until the herbs are minced.
- Once the herbs are minced, add in the minced cauliflower and pulse until combined.
- Form the falafel dough into 16 1 1/2" round balls. Use a pastry brush and brush each falafel with olive oil.
- Cook for 20 minutes on 400F then rotate the falafels and cook for another 20 minutes.
- Combine all the ingredients for the tahini dressing in a blender or food processor and blend until smooth.
- Plate the greens then top with falafel and tahini dressing.