Cheesy Vegan Cauliflower Mushroom Risotto
Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce!
Print Recipe Cheesy Vegan Cauliflower Mushroom Risotto Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time! Ingredients Cauli Rice- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
Rating: 3.69
You: Rate this recipe! Info Cook Time 3 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 39
Rating: 3.69
You: Rate this recipe! Ingredients Cauli Rice
- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
- In a large fry pan sauté the cauliflower rice with 1 tablespoon olive oil on medium heat over the stove for about 3-4 minutes until soft (but not mushy!).
- In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
- Toss all the ingredients for the mushrooms together on a baking tray lined with parchment paper. Toast them in a toaster oven for a few minutes until cooked and slightly crisp (if you like them crispy). You can also bake them in the oven.
- Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!
Sea Salt Cashew Butter Paleo Granola
Crispy, crunchy, low in sugar, no grains, oats, and refined sugar! This healthy Paleo granola recipe is insanely delish and made in 30 minutes! Perfectly paired with coconut yogurt.
Print Recipe Sea Salt Cashew Butter Paleo Granola Crispy, crunchy, low in sugar, no grains, oats, oil, or refined sugar! This healthy Paleo granola recipe is insanely delish and made in 30 minutes! Perfectly paired with coconut yogurt. Ingredients- 1/2 cup slivered almonds
- 1/2 cup pecan pieces
- 1/2 cup coconut flakes
- 1/2 cup coconut shreds
- 1/4 cup cashew butter
- 1/4 cup maple syrup
- 2 tablespoons hemp hearts
- 1 tablespoon golden flax meal
- 1-2 teaspoons cinnamon
- sea salt flakes for sprinkling on top
Rating: 5
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Ingredients
- 1/2 cup slivered almonds
- 1/2 cup pecan pieces
- 1/2 cup coconut flakes
- 1/2 cup coconut shreds
- 1/4 cup cashew butter
- 1/4 cup maple syrup
- 2 tablespoons hemp hearts
- 1 tablespoon golden flax meal
- 1-2 teaspoons cinnamon
- sea salt flakes for sprinkling on top
- Preheat oven to 325F. Toss all ingredients together in a medium size mixing bowl.
- Line a baking tray with parchment paper. Spread granola out on baking tray. Bake on 325F for 20-25 minutes until golden.
Spicy Grilled Avocado Chicken Burgers
Easy, healthy, and whole30 spicy grilled chicken avocado burgers. A perfect addition to these paleo hamburger buns. A delicious, healthy, and fun family dinner!
Print Recipe Spicy Grilled Chicken Avocado Burgers Easy, healthy, and whole30 spicy grilled chicken avocado burgers. A perfect addition to these paleo hamburger buns. A delicious, healthy, and fun family dinner! Ingredients- 1 pound ground chicken
- 2 small avocados mashed
- 1 cup fresh basil chopped
- 1 medium jalapeño minced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon sea salt
- olive oil for cooking
Rating: 3
You: Rate this recipe! Info Prep Time 8 minutes Servings burgers MetricUS Imperial Course Main Dish Votes: 11
Rating: 3
You: Rate this recipe! Ingredients
- 1 pound ground chicken
- 2 small avocados mashed
- 1 cup fresh basil chopped
- 1 medium jalapeño minced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon sea salt
- olive oil for cooking
- In a large bowl add all the ingredients for the burgers (be sure to mince the jalapeño and garlic, and mash the avocado).
- Mix and mash everything together (with your hands) until thoroughly combined.
- Divide into 10 medium sized burgers. Use a pastry brush and gently brush a tad bit of olive oil over each burger for cooking.
- Grill until cooked through. Or cook on a fry pan over medium heat on the stove.
Triple Fudge Coconut Flour Brownies
A must make decadent triple fudge coconut flour brownie recipe! Completely paleo and a healthy treat for everyone! Gluten eaters and healthy eaters alike will devour these rich chocolaty treats. Packed with loads of chocolate and nuts, these brownies are ready for the oven in only five minutes!
Print Recipe Triple Fudge Coconut Flour Brownies A must make decadent triple fudge coconut flour brownie recipe! Completely paleo and a healthy treat for everyone! Gluten eaters and healthy eaters alike will devour these rich chocolaty treats. Packed with loads of chocolate and nuts, these brownies are ready for the oven in only five minutes! Ingredients- 1/2 cup coconut oil
- 1/2 cup honey
- 3 large eggs
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1 tablespoon black cocoa powder
- 1/2 teaspoon sea salt
- 1/2 cup chopped pecan peices
- 1/2 cup chocolate chips
Rating: 3.86
You: Rate this recipe! Info Cook Time 30-35 minutes Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 93
Rating: 3.86
You: Rate this recipe! Ingredients
- 1/2 cup coconut oil
- 1/2 cup honey
- 3 large eggs
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1 tablespoon black cocoa powder
- 1/2 teaspoon sea salt
- 1/2 cup chopped pecan peices
- 1/2 cup chocolate chips
- Preheat oven to 350F. Line a 7" by 7" square brownie pan with parchment paper.
- In a food processor (or by hand) combine the ingredients for the brownies (except the chopped pecan pieces and chocolate chips). Blend the batter until completely smooth.
- Then stir in the chocolate chips and pecan pieces by hand. Pour the batter into the 7" brownie pan and smooth out.
- Bake on 350F for 30-35 minutes until a knife when inserted comes out clean.
- Optional toppings are 1/4 cup chocolate chips melted with 1-2 tablespoons coconut oil (drizzle) and toasted nuts.
Asian Zucchini Noodle Bowl
192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce.
Print Recipe Asian Zucchini Noodle Bowl 192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce. Ingredients Noodles- 3 medium zucchini squash
- 3 medium yellow summer squash
- 1 tablespoon sesame oil
- 1/4 cup coconut aminos
- 2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30
- 1/4 cup balsamic vinegar
- Frank's Hot sauce to taste
- 1/4 cup cold water mixed with arrowroot flour
- 1 tablespoon arrowroot flour
- 2 tablespoons black sesame seeds
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro leaves minced
- poached egg optional
Rating: 3.37
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 103
Rating: 3.37
You: Rate this recipe! Ingredients Noodles
- 3 medium zucchini squash
- 3 medium yellow summer squash
- 1 tablespoon sesame oil
- 1/4 cup coconut aminos
- 2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30
- 1/4 cup balsamic vinegar
- Frank's Hot sauce to taste
- 1/4 cup cold water mixed with arrowroot flour
- 1 tablespoon arrowroot flour
- 2 tablespoons black sesame seeds
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro leaves minced
- poached egg optional
- Begin by preparing your noodles with a spiralizer (read post to see which one I recommend).
- Heat a large fry pan over medium/high heat on the stove. Fry the noodles with 1 tablespoon sesame seed oil for about 3-4 minutes until softened. Then remove from the heat and set aside. Drain excess liquid.
- Prepare the sauce by incorporating the balsamic vinegar, maple syrup, coconut aminos, and hot sauce together in small sauce pan over medium heat on the stove.
- In a small cup mix the cold water and arrowroot flour together into a liquidy paste.
- Bring the sauce to a simmer then stir continuously while pouring in the arrowroot and cold water mixture.
- Continue to cook and stir the sauce (keeping it at a simmer) for a few minutes until the sauce thickens. Then take off the heat and pour over noodles.
- Top off with sesame seeds, chopped cilantro, chopped green onions, and a poached egg, if desired.
Raw Vanilla Bean Cherry Cheesecake
Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free.
Print Recipe Raw Vanilla Bean Cherry Cheesecake Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. Ingredients Filling- 2 cup soaked raw cashews soak in hot water for 2 hours or over night
- 1/2 cup full fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 tablespoons lemon juice
- 1 vanilla bean scraped or 2 teaspoons vanilla extract
- 1 cup raw almonds
- 1/2 cup raw pecans
- 1 1/2 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1/4 teaspoon sea salt
- Rainier cherries pitted and halved
- bee pollen
Rating: 5
You: Rate this recipe! Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Filling
- 2 cup soaked raw cashews soak in hot water for 2 hours or over night
- 1/2 cup full fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 tablespoons lemon juice
- 1 vanilla bean scraped or 2 teaspoons vanilla extract
- 1 cup raw almonds
- 1/2 cup raw pecans
- 1 1/2 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1/4 teaspoon sea salt
- Rainier cherries pitted and halved
- bee pollen
- Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
- Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
- Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
- Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
- Spread the filling over the crust. Then freeze for about 2 hours until firm.
- Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.
Soft and Chewy Vegan Paleo Blondies
The best soft and chewy paleo blondies! Gluten free, low in sugar (1/4 cup coconut sugar in the whole batch!), and vegan. This recipe can be made ahead and stored in the freezer. It’s also safe for raw cookie dough eating.
Print Recipe Soft and Chewy Vegan Paleo Blondies The best soft and chewy paleo blondies! Gluten free, low in sugar (1/4 cup coconut sugar in the whole batch!), and vegan. This recipe can be made ahead and stored in the freezer. It’s also safe for raw cookie dough eating. Ingredients- 2 cups almond flour
- 1/4 cup almond butter
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons gelatin leave out for vegan
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips
Rating: 3.5
You: Rate this recipe! Info Cook Time 20-25 minutes Prep Time 5 minutes Servings blondies MetricUS Imperial Course Dessert, Snack Votes: 14
Rating: 3.5
You: Rate this recipe! Ingredients
- 2 cups almond flour
- 1/4 cup almond butter
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons gelatin leave out for vegan
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips
- Preheat oven to 350F. Line a 7" square brownie or cake pan with parchment paper.
- In a food processor (or by hand) combine all the ingredients for the blondies (except the chocolate chips) and blend until smooth. Then stir in the chocolate chips by hand.
- Press the dough evenly into the 7" brownie or cake pan.
- Bake on 350F for 20-25 minutes until golden brown.
Whole30 Fried Cauliflower Rice
Easy whole30 compliant and paleo fried rice recipe. A new twist with cauliflower rice, veggies, and homemade asian sauce. Ready in 20 minutes. Make ahead and freeze! A healthy and fun family dinner.
Print Recipe Whole30 Fried Cauliflower Rice Easy whole30 compliant and paleo fried rice recipe. A new twist with cauliflower rice, veggies, and homemade asian sauce. Ready in 20 minutes. Make ahead and freeze! A healthy and fun family dinner. Ingredients Rice- 16 oz cauliflower rice
- 1 large carrot chopped
- 1 cup peas fresh or frozen (omit for whole30)
- 1/2 small onion chopped
- 2 tablespoons sesame oil for cooking
- 2 large eggs beaten
- 1/4 cup coconut aminos
- 3 tablespoons sesame oil
- 3 tablespoons date syrup or maple syrup.
- 1 tablespoon arrowroot flour
- Frank's Hot sauce to personal taste
Rating: 3.75
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12
Rating: 3.75
You: Rate this recipe! Ingredients Rice
- 16 oz cauliflower rice
- 1 large carrot chopped
- 1 cup peas fresh or frozen (omit for whole30)
- 1/2 small onion chopped
- 2 tablespoons sesame oil for cooking
- 2 large eggs beaten
- 1/4 cup coconut aminos
- 3 tablespoons sesame oil
- 3 tablespoons date syrup or maple syrup.
- 1 tablespoon arrowroot flour
- Frank's Hot sauce to personal taste
- Blend all ingredients for the sauce in a blender or by hand until smooth.
- Heat a fry pan over medium heat. Add cauliflower rice, chopped carrots, and onions. Fry in 2 tablespoons sesame oil for a few minutes until slightly soft. Then add the peas.
- Make a well in the middle of the fried rice and add the beaten eggs. Stir eggs until fully cooked. Stir in sauce and top off with green onions and sesame seeds.
Strawberry Rhubarb Paleo Galette
Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar.
Print Recipe Strawberry Rhubarb Paleo Galette Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar. Ingredients Crust- 2 1/2 cups almond flour
- 1 large egg
- 4 tablespoons palm oil shortening
- 3 tablespoons water
- 3 tablespoons arrowroot flour
- 6 drops stevia liquid
- 1/4 teaspoon sea salt
- 3 cups strawberries cut in halves
- 3 stocks rhubarb chopped into 1/2" pieces
- 1 tablespoon coconut oil
- 2 tablespoons arrowroot flour
- 1 tablespoon gelatin
- 2 teaspoons vanilla
- dash of sea salt
- 3 tablespoons coconut sugar
- 2 tablespoons maple syrup
Rating: 0
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust
- 2 1/2 cups almond flour
- 1 large egg
- 4 tablespoons palm oil shortening
- 3 tablespoons water
- 3 tablespoons arrowroot flour
- 6 drops stevia liquid
- 1/4 teaspoon sea salt
- 3 cups strawberries cut in halves
- 3 stocks rhubarb chopped into 1/2" pieces
- 1 tablespoon coconut oil
- 2 tablespoons arrowroot flour
- 1 tablespoon gelatin
- 2 teaspoons vanilla
- dash of sea salt
- 3 tablespoons coconut sugar
- 2 tablespoons maple syrup
- In a food processor or by hand, combine all the ingredients for the crust until well combined. Then divide into two balls and roll out into a thin 1/5" crust. I suggest using extra arrowroot flour for coating the rolling pin and dough ball, so it doesn't stick.
- In a large mixing bowl add the ingredients for the filling and toss together. Divide the filling between the two crusts and fill the center of the crusts with filling, leave about two inches of crust on the edges (free of filling) to fold over.
- Gently fold over the excess crust around the filling to enclose the galette.
- Bake on a cookie sheet on 400F for 50 minutes until the crust is golden brown.
- Serve or top with ice-cream and then serve!
No Churn Blender Strawberry Ice-Cream
Three minute strawberry ice-cream. 43 calories per scoop! No bananas! Made instantly in a blender. No churn, no machine, no freezing. No waiting! Vegan and paleo. It’s practically lunch!
Print Recipe No Churn Blender Strawberry Ice-Cream Three minute strawberry ice-cream. 43 calories per scoop! No bananas! Made instantly in a blender. No churn, no machine, no freezing. No waiting! Vegan and paleo. It’s practically lunch! Ingredients- 4 cups frozen strawberries
- 1 can full fat coconut milk
- 2 scoops Bob's Red Mill protein powder
Rating: 5
You: Rate this recipe! Info Prep Time 3 minutes Servings scoops MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 4 cups frozen strawberries
- 1 can full fat coconut milk
- 2 scoops Bob's Red Mill protein powder
- Blend all ingredients together in a high powered blender for 3-4 minutes or until completely smooth. You will probably have to use a tamper to mix while blending.