Dairy Free
Category
Chicken Broccoli Cauliflower Rice Casserole
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Meet your dinner plans. 🙂 Creamy whole30 chicken, broccoli, cauliflower rice casserole. Your family is going to love this warm and comforting casserole! Kid proof and stuffed with three veggies, topped with the best herb cream sauce.
Print Recipe Chicken Broccoli Cauliflower Rice Casserole Meet your dinner plans. 🙂 Creamy whole30 chicken, broccoli, cauliflower rice casserole. Your family is going to love this warm and comforting casserole! Kid proof and stuffed with three veggies, topped with the best herb cream sauce. Ingredients Casserole- 3 cups cauliflower rice
- 3 cups broccoli florets
- 2 cups cooked chicken breast cubes
- 1/4 cup green chiles canned
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 tablespoon Italian herb seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1 large egg
- 1/4 cup tapioca flour
Rating: 3.68
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings servings (or 4 large servings) MetricUS Imperial Course Main Dish Votes: 132
Rating: 3.68
You: Rate this recipe! Ingredients Casserole
- 3 cups cauliflower rice
- 3 cups broccoli florets
- 2 cups cooked chicken breast cubes
- 1/4 cup green chiles canned
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 tablespoon Italian herb seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1 large egg
- 1/4 cup tapioca flour
- Preheat oven to 400F. Generously grease a 9" by 9" casserole pan with avocado oil (or olive oil).
- layer in the cauliflower rice, broccoli, chicken, and green chiles into the pan.
- In a medium sauce pan whisk together all the sauce ingredients, except the egg and tapioca flour. Bring to a boil, then reduce to a simmer.
- In a cup, whisk the egg and pour into the sauce while stirring continuously. The sauce will begin to thicken, continue to stir to avoid clumping.
- Next whisk in the tapioca flour and continue to simmer and whisk for about 1 minute until the sauce thickens and all the clumps are beaten out. Be careful to take it off the heat as soon as it starts to thicken, otherwise it will become too thick. Then pour the sauce over the casserole and bake on 400F for 45 minutes until the edges are browned.
Gluten Free Paleo Pumpkin Scones And Maple Glaze
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Easy gluten free, paleo pumpkin spice scones with a yummy refined sugar free glaze. A warm and comforting grain free treat for cosy fall mornings. This paleo grain free pumpkin scone recipe is a family favorite. If you love scones as much as I do, then today is gonna be a good day for you!
Print Recipe Gluten Free Paleo Pumpkin Scones And Maple Glaze Easy gluten free, paleo pumpkin spice scones with a yummy refined sugar free glaze. A warm and comforting grain free treat for cosy fall mornings. Ingredients Scones- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 cup palm oil shortening
- 1/2 cup pumpkin puree
- 1/2 cup coconut yogurt Coyo brand
- 2 tablespoons golden milled flax meal
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 2 tablespoons nut butter peanut or cashew
- 2 tablespoons arrowroot flour
- 1 1/2 tablespoon maple syrup
- 1-2 tablespoons water
Rating: 0
You: Rate this recipe! Info Cook Time 35 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Scones
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 cup coconut sugar
- 1/2 cup palm oil shortening
- 1/2 cup pumpkin puree
- 1/2 cup coconut yogurt Coyo brand
- 2 tablespoons golden milled flax meal
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 2 tablespoons nut butter peanut or cashew
- 2 tablespoons arrowroot flour
- 1 1/2 tablespoon maple syrup
- 1-2 tablespoons water
- Preheat oven to 375F.
- In a large mixing bowl or KitchenAid stand mixer (which I prefer) incorporate the flour, coconut sugar, shortening, and spices. Then add the rest of the ingredients and combine.
- Line a baking tray with parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2" high round loaf. Cut into 8 slices and bake on 375F for 35 minutes until golden brown.
- Prepare the maple glaze by blending the ingredients together in a food processor (or by hand in a small bowl) and drizzle over the baked scones.
Gluten Free Paleo Pumpkin Protein Muffins
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5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides.
Print Recipe Gluten Free Paleo Pumpkin Protein Muffins 5 Minute, 71 calorie paleo pumpkin spice protein muffins. Flourless pumpkin banana muffins make for easy meal prep- perfect for cozy fall breakfasts or post workout fuel! Naturally sweetened, with added health benefits and protein from collagen peptides. Ingredients- 1/2 cup pumpkin puree
- 1/2 cup almond butter smooth and creamy
- 1/4 cup almond flour
- 1 medium banana
- 1 large egg
- 2 tablespoons collagen peptides Vital Proteins brand
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Rating: 3.62
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings mini muffins MetricUS Imperial Course Main Dish Votes: 513
Rating: 3.62
You: Rate this recipe! Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup almond butter smooth and creamy
- 1/4 cup almond flour
- 1 medium banana
- 1 large egg
- 2 tablespoons collagen peptides Vital Proteins brand
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Preheat oven to 375F. Generously grease a 24 mini muffin pan with coconut oil or avocado oil.
- In a food processor (or high powered blender) blend all ingredients for the muffins until the batter is completely smooth.
- Using a small ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake on 375F for 20 minutes until golden.
Gluten Free Paleo Pumpkin Coffee Cake
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Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly.
Print Recipe Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly. Ingredients Cake- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teapsoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teapsoon sea salt
- 1 cup chocolate chips
- 1 1/2 cup almond flour
- 1 cup coconut flour
- 6 tablespoons coconut oil
- 6 tablespoons coconut sugar
- 6 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup soaked cashews to make: soak cashews in boiling water for 1-2 hours until soft, then drain.
- 6 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Rating: 0
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Cake
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teapsoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teapsoon sea salt
- 1 cup chocolate chips
- 1 1/2 cup almond flour
- 1 cup coconut flour
- 6 tablespoons coconut oil
- 6 tablespoons coconut sugar
- 6 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup soaked cashews to make: soak cashews in boiling water for 1-2 hours until soft, then drain.
- 6 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Grease a 9" by 13" pyrex baking pan with coconut or avocado oil.
- Combine all cake ingredients (except chocolate chips) in a food processor or by hand. Blend until the batter is smooth, then stir in the chocolate chips.
- In a mixing bowl, combine the ingredients for the crumble topping.
- Pour the batter into the pyrex baking pan and top with the crumble topping. Bake on 350F for 45 minutes.
- For the glaze, blend soaked cashews in a food processor for a few minutes until it reaches the consistency of cashew butter, then add the other ingredients and blend for another minute.
- Top the cake off with glaze and serve.
Grain Free Paleo Apple Pie Crisp
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Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting, easy to make recipe for fall.
Print Recipe Grain Free Paleo Apple Pie Crisp Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting easy to make recipe for fall. Ingredients Apples- 5 medium apples sliced
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
- 3 tablespoons arrowroot flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon sea salt
- 1 cup almond flour
- 1 cup chopped pecans
- 1/2 cup coconut shreds
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 teaspoon pumpkin pie spice
- 1 teaspoon sea salt
Rating: 0
You: Rate this recipe! Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Apples
- 5 medium apples sliced
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
- 3 tablespoons arrowroot flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon sea salt
- 1 cup almond flour
- 1 cup chopped pecans
- 1/2 cup coconut shreds
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 teaspoon pumpkin pie spice
- 1 teaspoon sea salt
- In a large bowl add the apple slices. Toss together with the coconut sugar, coconut oil, arrowroot flour, pumpkin pie spice, and sea salt. Pour the apples into a 10" deep dish pie pan.
- Combine all ingredients for the crisp topping then crumble over the apples.
- Cover with foil and bake on 350F for 1 hour, then uncover and cook for another 20 minutes.
- Optional: drizzle with nut butter and serve with vanilla ice-cream or coconut yogurt!
Gluten Free Paleo Pumpkin Donut Holes
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You don’t need a fancy cake pop mold to make these, just a mini muffin tin! Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser!
Print Recipe Gluten Free Paleo Pumpkin Donut Holes Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser! Ingredients- 1/2 cup cassava flour
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 large eggs
- 2 tablespoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Rating: 0
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 5 minutes Servings donut holes MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients
- 1/2 cup cassava flour
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 large eggs
- 2 tablespoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- Preheat oven to 350F. Generously grease a donut hole or cake pop tin with coconut oil. If you don't have either of these baking forms, you can also use a mini muffin pan!
- In a food processor (or by hand) combine all the ingredients for the donut holes until the batter is smooth.
- Fill a pastry bag with the batter, then squirt the batter into a cake pop/mini muffin tin (the cake pop molds will have a little hole in the top of each segment). Fill 3/4 the way full.
- Bake on 350F for 15 minutes. Then roll in coconut sugar (for paleo) or regular sugar (for non-paleo). They store well on the counter for a few days and then in the freezer.
Easiest Vegan Pumpkin Cheesecake
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The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup.
Print Recipe Easiest Vegan Pumpkin Cheesecake The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup. Ingredients Crust- 2 packages Simple Mills pecan toasted crunchy cookies (paleo)
- 2 tablespoons almond butter
- 2 tablespoons palm oil shortening
- 1 1/2 cup soaked raw cashews to make: soak cashew in hot water for 1-2 hours or in room temp water overnight, then drain.
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
Rating: 0
You: Rate this recipe! Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust
- 2 packages Simple Mills pecan toasted crunchy cookies (paleo)
- 2 tablespoons almond butter
- 2 tablespoons palm oil shortening
- 1 1/2 cup soaked raw cashews to make: soak cashew in hot water for 1-2 hours or in room temp water overnight, then drain.
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- In a food processor blend the Simple Mills brand paleo toasted pecan crunchy cookies into a coarse ground texture.
- Add almond butter and palm shortening into the cookies and blend until combined. Then press the crust dough into a 10" pie pan and place in the freezer.
- For filling, blend soaked cashews in the food processor until they are minced into a fine texture. Add lemon juice and half the maple syrup and blend again for a few minutes until completely smooth.
- Add the rest of the ingredients for the filling and continue to blend for another minute or two.
- Pour the filling into the pie crust and chill in the freezer for 2 hours.
- Optional: Then top off with more cookies, whipped coconut cream, and pecans. Serve chilled and store in the freezer.
Crispy Baked Italian Drumsticks And Ranch Dip
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New go-to chicken recipe! Baked Whole30 Italian Drumsticks. Tender meat with a crispy skin covered with Italian herbs and nutritional yeast.
Print Recipe 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. Ingredients- 6 medium chicken legs
- 2 tablespoons olive oil
- 2 tablespoons Italian herb seasoning
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic granules
- 1 teaspoon sea salt
- fresh cracked pepper to taste
Rating: 5
You: Rate this recipe! Recipe Notes
Serve with this recipe homemade paleo ranch dressing.
Info Cook Time 2 hours Prep Time 5 minutes Servings drumsticks MetricUS Imperial Course Main Dish Votes: 1Rating: 5
You: Rate this recipe! Recipe Notes
Serve with this recipe homemade paleo ranch dressing.
Ingredients- 6 medium chicken legs
- 2 tablespoons olive oil
- 2 tablespoons Italian herb seasoning
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic granules
- 1 teaspoon sea salt
- fresh cracked pepper to taste
- Preheat oven to 350F.
- In a medium bowl toss together the drumsticks and seasonings. Then lay out on a baking tray and drizzle with olive oil.
- 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.