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Grain Free Paleo Apple Pie Crisp

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 Topping Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
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 Topping Instructions
  1. 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.
  2. Combine all ingredients for the crisp topping then crumble over the apples.
  3. Cover with foil and bake on 350F for 1 hour, then uncover and cook for another 20 minutes.
  4. Optional: drizzle with nut butter and serve with vanilla ice-cream or coconut yogurt!
Nutrition Facts Grain Free Paleo Apple Pie Crisp Amount Per Serving Calories 376 Calories from Fat 243 % Daily Value* Total Fat 27g 42% Saturated Fat 12g 60% Polyunsaturated Fat 0.04g Monounsaturated Fat 1g Sodium 138mg 6% Potassium 61mg 2% Total Carbohydrates 35g 12% Dietary Fiber 4g 16% Sugars 25g Protein 4g 8% Vitamin A 0.5% Vitamin C 4% Calcium 5% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Gluten Free Paleo Pumpkin Donut Holes

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 Info Cook Time 15 minutes Prep Time 5 minutes Servings donut holes MetricUS Imperial Course Dessert Votes: 0
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 Instructions
  1. 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!
  2. In a food processor (or by hand) combine all the ingredients for the donut holes until the batter is smooth.
  3. 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.
  4. 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.
Nutrition Facts Gluten Free Paleo Pumpkin Donut Holes Amount Per Serving Calories 180 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat 1g 5% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 31mg 10% Sodium 267mg 11% Potassium 69mg 2% Total Carbohydrates 31g 10% Dietary Fiber 2g 8% Sugars 15g Protein 3g 6% Vitamin A 31% Vitamin C 5% Calcium 10% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Easiest Vegan Pumpkin Cheesecake

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 Filling Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 1
You: Rate this recipe! Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 1
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor blend the Simple Mills brand paleo toasted pecan crunchy cookies into a coarse ground texture.
  2. 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.
  3. 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.
  4. Add the rest of the ingredients for the filling and continue to blend for another minute or two.
  5. Pour the filling into the pie crust and chill in the freezer for 2 hours.
  6. Optional: Then top off with more cookies, whipped coconut cream, and pecans. Serve chilled and store in the freezer.
There is no Nutrition Label for this recipe yet.
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Crispy Baked Italian Drumsticks And Ranch Dip

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 Info Cook Time 2 hours Prep Time 5 minutes Servings drumsticks MetricUS Imperial Course Main Dish Votes: 1
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: 1
Rating: 5
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.
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Favorite Almond Butter Cookies

Favorite Almond Butter Cookies

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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 Recipe 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. Ingredients Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.25
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.25
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.
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Curry Fusion Kale Chicken Saute

Curry Fusion Kale Chicken Saute

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

Print Recipe 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! Naturally gluten free, dairy free, and paleo! Ingredients Kale Saute Sweet Potatoes Chicken Toppings Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
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.
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Paleo Banana Raspberry Bread

Paleo Banana Raspberry Bread

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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 Recipe 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!). Ingredients Bread Glaze Info Cook Time 45 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 2
Rating: 1
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 2
Rating: 1
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.
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Vegan Blueberry Yogurt Cheesecake

Vegan Blueberry Yogurt Cheesecake

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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 Recipe 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! Ingredients Filling Crust Blueberry Compote Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 25
Rating: 3.04
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 25
Rating: 3.04
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.
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