Archives

Crispy Baked Italian Drumsticks And Ranch Dip

Crispy Baked Italian Drumsticks And Ranch Dip

New go-to chicken recipe! Baked Whole30 Italian Drumsticks. Tender meat with a crispy skin covered with Italian herbs and nutritional yeast.

Print RecipeCrispy Baked Italian Drumsticks And Ranch Dip New go-to chicken recipe! Baked Whole30 Italian Drumsticks. Tender meat with a crispy skin covered with Italian herbs and nutritional yeast. Ingredients InfoCook Time 2 hoursPrep Time 5 minutesServings drumsticks MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Recipe Notes

Serve with this recipe homemade paleo ranch dressing.

InfoCook Time 2 hoursPrep Time 5 minutesServings drumsticks MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Recipe Notes

Serve with this recipe homemade paleo ranch dressing.

Ingredients Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl toss together the drumsticks and seasonings. Then lay out on a baking tray and drizzle with olive oil.
  3. Cook on 350F for about 2 hours (*Important: keep in mind that all ovens are calibrated to slightly different temperatures and this can affect cooking time, so keep an eye on these babies and pull them out when their skin is lightly browned and crispy). Serve with homemade ranch dipping sauce.
Nutrition Facts Crispy Baked Italian Drumsticks And Ranch Dip Amount Per Serving Calories 222 Calories from Fat 108 % Daily Value* Total Fat 12g 18% Saturated Fat 3g 15% Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Cholesterol 95mg 32% Sodium 422mg 18% Potassium 319mg 9% Total Carbohydrates 3g 1% Dietary Fiber 1g 4% Sugars 1g Protein 28g 56% Vitamin C 0.3% Calcium 2% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Favorite Almond Butter Cookies

Favorite Almond Butter Cookies

Meet your new cookie obsession! Coconut sweetened paleo almond butter cookies. Soft, chewy, and gooey on the inside, and crisp with a little crunch on the outside. Naturally gluten free, flourless, and vegan.

Print RecipeFavorite Almond Butter Cookies Meet your new cookie obsession! Coconut sweetened paleo almond butter cookies. Soft, chewy, and gooey on the inside, and crisp with a little crunch on the outside. Naturally gluten free, flourless, and vegan. Ingredients InfoCook Time 12 minutesPrep Time 5 minutesServings cookies MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 12 minutesPrep Time 5 minutesServings cookies MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 375F. Line a baking tray with parchment paper.
  2. In a large mixing bowl (I recommend using a KitchenAid stand mixer) combine all the ingredients for the cookies until the dough is smooth.
  3. Using a small ice-cream scoop, scoop balls of dough onto the cookie sheet. Top off each cookie dough ball with a pinch of sea salt flakes (optional).
  4. Bake on 375F for 12-13 minutes. Cook longer for more crispy cookies and less for soft cookies. Allow the cookies to set and cool before eating (or else they will fall apart).
Nutrition Facts Favorite Almond Butter Cookies Amount Per Serving Calories 230 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 1g 5% Polyunsaturated Fat 0.002g Monounsaturated Fat 0.003g Sodium 224mg 9% Potassium 16mg 0% Total Carbohydrates 24g 8% Dietary Fiber 3g 12% Sugars 19g Protein 5g 10% Vitamin A 0.3% Vitamin C 2% Calcium 7% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Paleo Sweet Potato Bakes

Paleo Sweet Potato Bakes

Quick and easy paleo sweet potato bakes. Tastes like pumpkin pie! Gluten free, dairy free, and totally delicious! Make them in your convection toaster oven for a quick breakfast go-to.

Print RecipePaleo Sweet Potato Bakes Quick and easy paleo sweet potato bakes. Tastes like pumpkin pie! Gluten free, dairy free, and totally delicious! Make them in your convection toaster oven for a quick breakfast go-to. Ingredients InfoCook Time 50 minutesPrep Time 10 minutesServings servings MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 50 minutesPrep Time 10 minutesServings servings MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Before you begin, make sure you have 3 baked sweet potatoes prepared. If you don't you can easily make them by cutting the sweet potatoes in half, drizzling with olive oil, setting on a baking tray, and cooking on 350F for about 20-30 minutes until soft.
  2. Preheat convection toaster to 350F (you can also use a regular oven, but the cooking time will vary- probably 20-30 minutes longer cooking time).
  3. Add all ingredients into a food processor and puree until completely smooth! This may take a minute or two of blending.
  4. Divide the batter between four small ramekins (I use Staub's small cocottes). Bake on 350F in a convection toaster for 50 minutes until golden brown on top (I used my Cuisinart toaster oven).
  5. Optional: Top with vanilla bean coconut yogurt, bee pollen, and caramelized bananas (make by slicing, drizzling in coconut oil, and baking for a few minutes until caramelized).
Nutrition Facts Paleo Sweet Potato Bakes Amount Per Serving Calories 326 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 4g 20% Polyunsaturated Fat 1g Monounsaturated Fat 0.3g Sodium 488mg 20% Potassium 384mg 11% Total Carbohydrates 36g 12% Dietary Fiber 9g 36% Sugars 11g Protein 17g 34% Vitamin A 277% Vitamin C 5% Calcium 16% Iron 18% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Fudgey Paleo Zucchini Muffins

Fudgey Paleo Zucchini Muffins

Fudgey flourless and paleo zucchini muffins. Made with ground hazelnuts (or almond flour), banana, and zucchini! Naturally gluten free, dairy free, and refined sugar free.

Print RecipeFudgey Paleo Zucchini Muffins Fudgey flourless and paleo zucchini muffins. Made with ground hazelnuts (or almond flour), banana, and zucchini! Naturally gluten free, dairy free, and refined sugar free. Ingredients InfoCook Time 25 minutesPrep Time 10 minutesServings muffins MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 25 minutesPrep Time 10 minutesServings muffins MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 375F. Line a regular muffin tin with parchment liners (I make mine at home).
  2. In a mixing bowl or food processor combine all the muffin ingredients except the chocolate chips and grated zucchini. Combine the batter until completely smooth, then stir in the chocolate chips and zucchini.
  3. Scoop batter evenly into a muffin tin lined with parchment paper (makes 6 muffins). Bake 375F for 25 minutes. Top with a scoop of ice-cream of coconut yogurt.
Nutrition Facts Fudgey Paleo Zucchini Muffins Amount Per Serving Calories 595 Calories from Fat 396 % Daily Value* Total Fat 44g 68% Saturated Fat 11g 55% Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Cholesterol 31mg 10% Sodium 191mg 8% Potassium 381mg 11% Total Carbohydrates 45g 15% Dietary Fiber 12g 48% Sugars 24g Protein 14g 28% Vitamin A 2% Vitamin C 15% Calcium 14% Iron 24% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Curry Fusion Kale Chicken Saute

Curry Fusion Kale Chicken Saute

Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in!

Print RecipeCurry Fusion Kale Chicken Saute Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in! Naturally gluten free, dairy free, and paleo! Ingredients Kale Saute Sweet Potatoes Chicken Toppings InfoCook Time 15 minutesPrep Time 10 minutesServings servings MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 15 minutesPrep Time 10 minutesServings servings MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Kale Saute Sweet Potatoes Chicken Toppings Instructions
  1. In a large fry pan (or wok) toss together the ingredients for the sweet potatoes. Cook in the fry pan over medium heat until the sweet potatoes are crispy. Stir them on occasion, so they don't burn! Once they are cooked, remove them from the pan and set aside.
  2. For the chicken, use kitchen scissors and cut the thighs into bite size chunks. Toss the chicken together with spices and olive oil. Saute the chicken in the fry pan over medium heat for about 8-10 minutes until cooked (stirring on occasion). Once the chicken is cooked, remove from the pan and set aside for later.
  3. Toss the kale and coconut oil in the fry pan and saute for 5-8 minutes until soft then drizzle with greek dressing (I used Primal Kitchen brand). Add in the chicken, sweet potatoes, chopped tomatoes and toss together. Top off with tzatiki and thai chili cashews.
Nutrition Facts Curry Fusion Kale Chicken Saute Amount Per Serving Calories 649 Calories from Fat 288 % Daily Value* Total Fat 32g 49% Saturated Fat 8g 40% Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 94mg 31% Sodium 1277mg 53% Potassium 816mg 23% Total Carbohydrates 50g 17% Dietary Fiber 16g 64% Sugars 13g Protein 39g 78% Vitamin A 732% Vitamin C 373% Calcium 59% Iron 36% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Dairy Free Yogurt Tzatziki Dip

Dairy Free Yogurt Tzatziki Dip

Healthy dairy free tzatziki dip made with coconut yogurt (it’s thick like greek yogurt!!). Made in just a few minutes. Delicious for topping off all your favorite meals or dippings with veggies sticks. Paleo and whole30 friendly.

Print RecipeBest Dairy Free Yogurt Tzatziki Dip Healthy dairy free tzatziki dip made with coconut yogurt (it's thick like greek yogurt!!). Made in just a few minutes. Delicious for topping off all your favorite meals or dippings with veggies sticks. Paleo and whole30 friendly. Ingredients InfoPrep Time 5 minutesServings cups MetricUS ImperialCourse Condiment, Side Dish, Snack Votes: 0
Rating: 0
You: Rate this recipe! InfoPrep Time 5 minutesServings cups MetricUS ImperialCourse Condiment, Side Dish, Snack Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. In a food processor blend all the ingredients until smooth, then serve with your favorite dish or store in the fridge.
Nutrition Facts Best Dairy Free Yogurt Tzatziki Dip Amount Per Serving Calories 406 Calories from Fat 342 % Daily Value* Total Fat 38g 58% Saturated Fat 36g 180% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.1g Sodium 36mg 2% Potassium 160mg 5% Total Carbohydrates 14g 5% Dietary Fiber 1g 4% Sugars 6g Protein 4g 8% Vitamin A 13% Vitamin C 26% Calcium 3% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Coconut Sweetened Peanut Butter Cookies

Coconut Sweetened Peanut Butter Cookies

Three ingredient peanut butter cookies sweetened with coconut sugar. A healthier cookie recipe that melts in your mouth with a crisp outside and soft inside, yum! Grain free, flourless, and dairy free.

Print RecipeCoconut Sweetened Peanut Butter Cookies Three ingredient peanut butter cookies sweetened with coconut sugar. A healthier cookie recipe that melts in your mouth with a crisp outside and soft inside, yum! Grain free, flourless, and dairy free. Ingredients InfoCook Time 10 minutesPrep Time 5 minutesServings cookies MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 10 minutesPrep Time 5 minutesServings cookies MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 375F. Line two baking sheets with parchment paper.
  2. In a mixing bowl (I suggest using a KitchenAid stand mixer) combine all ingredients until completely smooth.
  3. Roll the dough into 24 even one inch balls. Place the cookies on the two trays and top off with a pinch of sea salt flakes (optional, but highly recommended). Cook on 375F for 10 minutes, then cool, and serve!
Nutrition Facts Coconut Sweetened Peanut Butter Cookies Amount Per Serving Calories 101 Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 1g 5% Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 16mg 5% Sodium 135mg 6% Potassium 70mg 2% Total Carbohydrates 12g 4% Dietary Fiber 1g 4% Sugars 10g Protein 3g 6% Vitamin A 0.3% Calcium 1% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Paleo Banana Raspberry Bread

Paleo Banana Raspberry Bread

Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!).

Print RecipePaleo Banana Raspberry Bread Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!). Ingredients Bread Glaze InfoCook Time 45 minutesPrep Time 5 minutesServings slices MetricUS ImperialCourse Side Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 45 minutesPrep Time 5 minutesServings slices MetricUS ImperialCourse Side Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Bread Glaze Instructions
  1. Preheat oven to 400F. Line a small 5 1/2" by 3 1/2" loaf pan with parchment paper.
  2. In a food processor combine all the bread ingredients (except raspberries) and blend until smooth.
  3. Pour the dough into the loaf pan. Top off with raspberries, then bake on 400F for about 45 minutes until cooked. You will know the bread is cooked when a knife inserted into the center of the loaf comes out clean.
  4. For the glaze, blend all ingredients together in a food processor until completely smooth. Then drizzle (or pipe) over the loaf.
Nutrition Facts Paleo Banana Raspberry Bread Amount Per Serving Calories 294 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 7g 35% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 47mg 16% Sodium 145mg 6% Potassium 107mg 3% Total Carbohydrates 20g 7% Dietary Fiber 8g 32% Sugars 8g Protein 9g 18% Vitamin A 1% Vitamin C 8% Calcium 12% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Vegan Blueberry Yogurt Cheesecake

Vegan Blueberry Yogurt Cheesecake

Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free!

Print RecipeVegan Blueberry Yogurt Cheesecake Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free! Ingredients Filling Crust Blueberry Compote InfoCook Time 20 minutesPrep Time 15 minutesServings servings MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 20 minutesPrep Time 15 minutesServings servings MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Filling Crust Blueberry Compote Instructions
  1. In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
  2. Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
  3. For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
  4. Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
  5. In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
  6. Optional: top with fresh blueberries.
Nutrition Facts Vegan Blueberry Yogurt Cheesecake Amount Per Serving Calories 340 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 8g 40% Polyunsaturated Fat 4g Monounsaturated Fat 11g Sodium 4mg 0% Potassium 53mg 2% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.3% Vitamin C 4% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
Read more