Gluten Free
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Best Ever 5 Minute Cassava Flour Tortillas
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The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix it up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!
Print Recipe Best Ever 5 Minute Cassava Flour Tortillas The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious! Ingredients- 2 cups cassava flour be sure to use Anthony's Goods brand! This recipe will not work with tapioca flour!
- 1 cup coconut milk canned or boxed
- 1/2 cup olive oil
- 1/2 cup water
- 1-2 teaspoons sea salt to taste
- 2 teaspoons garlic granules
- fresh cracked pepper to taste- about 1-1 1/2 teaspoons
- olive oil for cooking
Rating: 3.57
You: Rate this recipe! Info Cook Time 1-4 minutes Prep Time 4 minutes Servings tortillas MetricUS Imperial Course Side Dish Votes: 246
Rating: 3.57
You: Rate this recipe! Ingredients
- 2 cups cassava flour be sure to use Anthony's Goods brand! This recipe will not work with tapioca flour!
- 1 cup coconut milk canned or boxed
- 1/2 cup olive oil
- 1/2 cup water
- 1-2 teaspoons sea salt to taste
- 2 teaspoons garlic granules
- fresh cracked pepper to taste- about 1-1 1/2 teaspoons
- olive oil for cooking
- Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
- Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands to press out the dough into a tortilla shape or use a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
- Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
- Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!
Creamy Whole30 Avocado Tuna Boats
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Easy whole30 avocado tuna boats are filled with a creamy tuna (or salmon) filling and topped with fresh herbs. A delicious, healthy, and easy way to do lunch whole30 and paleo style! Ready in only 5 minutes!
Print Recipe Creamy Whole30 Avocado Tuna Boats Easy whole30 avocado tuna boats are filled with a creamy tuna (or salmon) filling and topped with fresh herbs. A delicious, healthy, and easy way to do lunch whole30 and paleo style! Ready in only 5 minutes! Ingredients- 1 6oz. can wild caught tuna or wild caught salmon, which I love!
- 2 ripe avocados cut in half and pitted
- 3 tablespoons paleo mayonnaise
- 4 tablespoons relish or cucumber pieces for whole30
- 1 green onion sliced in small rounds
- black pepper flakes to taste
Rating: 4.8
You: Rate this recipe! Recipe Notes
You can top the boats with extra chopped green onion and fresh thyme leaves if you like.
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5Rating: 4.8
You: Rate this recipe! Recipe Notes
You can top the boats with extra chopped green onion and fresh thyme leaves if you like.
Ingredients- 1 6oz. can wild caught tuna or wild caught salmon, which I love!
- 2 ripe avocados cut in half and pitted
- 3 tablespoons paleo mayonnaise
- 4 tablespoons relish or cucumber pieces for whole30
- 1 green onion sliced in small rounds
- black pepper flakes to taste
- For the filing combine all the ingredients (except the avocados) and mix.
- Fill the avocado halves with a large scoop of filling (I use an ice-cream scoop for this). Top with more green onion and fresh thyme leaves if you want.
Crispy Veg Garlic Chicken Sheet Pan Meal
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Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers!
Print Recipe Crispy Veg Garlic Chicken Sheet Pan Meal Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers! Ingredients- 14 oz brussel sprouts sliced into quarters
- 2 medium sweet potatoes chopped into cubes
- 1 red bell pepper chopped into cubes
- 1/2 red onion chopped into cubes
- 6 cloves garlic minced
- 1/4 cup olive oil
- 1 teaspoon sea salt
- fresh cracked pepper to taste
- 1 1/2 cups cooked chicken breast cut into cubes, shredded, or sliced.
Rating: 4.8
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4.8
You: Rate this recipe! Ingredients
- 14 oz brussel sprouts sliced into quarters
- 2 medium sweet potatoes chopped into cubes
- 1 red bell pepper chopped into cubes
- 1/2 red onion chopped into cubes
- 6 cloves garlic minced
- 1/4 cup olive oil
- 1 teaspoon sea salt
- fresh cracked pepper to taste
- 1 1/2 cups cooked chicken breast cut into cubes, shredded, or sliced.
- Preheat oven to 400F.
- Toss all the ingredients together (except the cooked chicken breast) on a sheet pan with olive oil.
- Cook for 50 minutes on 400F. Toss and turn the veggies on occasion to prevent burning and ensure even cooking throughout.
- Once the veggies are cooked, add precooked chicken breast to the dish; either chicken strips, shredded, or cubed.
- Sprinkle with fresh thyme and serve, freeze, or store in the fridge.
Whole30 Pan Roasted Portobello Egg Toast
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Beautiful egg toast with gorgeous roasted tomatoes and pan roasted portobella mushrooms. Topped off with crispy garlic bits, fresh thyme, and sea salt and fresh cracked pepper. A quick, easy, whole30, and paleo breakfast!
Print Recipe Whole30 Pan Roasted Portobello Egg "Toast" Beautiful egg toast with gorgeous roasted tomatoes and pan roasted portobello mushrooms. Topped off with crispy garlic bits, fresh thyme, and sea salt and fresh cracked pepper. A quick, easy, whole30, and paleo breakfast! Ingredients- 2 portobello mushrooms
- 4 medium/small tomatoes
- 4 eggs
- fresh thyme for sprinkling in top
- salt & pepper to taste
- olive oil for cooking
- 6-8 cloves garlic
Rating: 4.25
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 25 minutes Servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.25
You: Rate this recipe! Ingredients
- 2 portobello mushrooms
- 4 medium/small tomatoes
- 4 eggs
- fresh thyme for sprinkling in top
- salt & pepper to taste
- olive oil for cooking
- 6-8 cloves garlic
- Slice the portobello mushrooms in half. Drizzle a large fry pan with olive oil. Place the mushrooms in the pan and cook for about 10 minutes over medium heat on the stovetop (about 5 minutes on each side) until soft and kinda crispy on the edges. Once the mushrooms are cooked set them aside.
- Cut tomatoes in half and cook in the fry pan with a drizzle of olive oil (enough olive oil so they don't stick or burn). Cook for about 10 minutes (about 5 minutes on each side). Once the tomatoes are cooked remove them from the pan and set aside.
- Mince garlic and sauté with a drizzle of olive oil for about 1 minute until golden and crispy. Then set aside.
- Fry the eggs (to your liking). Then layer and assemble the mushroom "toast". Top with crispy garlic, fresh thyme leaves, sea salt, and fresh cracked pepper.
Instant Paleo Apple Cinnamon Hot Cereal
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Rich and creamy whole30 breakfast cereal. Made in one minute! Can be made ahead. Paleo, gluten free, sugar free, and dairy free. A great alternative to malt-o-meal and oatmeal. Deliciously addicting and topped with apple crunchies and cinnamon.
Print Recipe Instant Paleo Apple Cinnamon Hot Cereal Rich and creamy paleo breakfast cereal. Made in one minute! Can be made ahead. Paleo, gluten free, sugar free, and dairy free. A great alternative to malt-o-meal and oatmeal. Deliciously addicting and topped with apple crunchies and cinnamon. Ingredients dry ingredients- 1/4 cup almond flour
- 3 tablespoons golden milled flax meal
- 1 tablespoon white chia seeds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup coconut milk I love using full fat canned coconut milk!
- 1/2 teaspoon vanilla extract
- date syrup or stevia, maple syrup, or honey to taste
- 3 tablespoons dried apple bits
- fresh apple slices
- full fat coconut milk
Rating: 3.62
You: Rate this recipe! Info Cook Time 1 minute Prep Time 1 minute Servings bowl MetricUS Imperial Course Main Dish Votes: 45
Rating: 3.62
You: Rate this recipe! Ingredients dry ingredients
- 1/4 cup almond flour
- 3 tablespoons golden milled flax meal
- 1 tablespoon white chia seeds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup coconut milk I love using full fat canned coconut milk!
- 1/2 teaspoon vanilla extract
- date syrup or stevia, maple syrup, or honey to taste
- 3 tablespoons dried apple bits
- fresh apple slices
- full fat coconut milk
- Heat the liquid ingredients in a small saucepan until the full fat coconut milk melts (make sure to mix up the canned coconut milk so that you get an even amount of thick and liquid milk).
- Add the dry ingredients to the liquid and cook over medium heat while stirring. Cook for about 1 minute.
- Serve and top with coconut milk, cinnamon, dried apple bits and/or fresh apple slices.
No Dye Grain Free Chia Funfetti Cake
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This grain free funfetti cake is filled with natural root vegetable colored sprinkles. To top it off, it’s covered in a creamy and smooth coconut oil frosting and pink glaze. Naturally gluten free, dairy free, and dye free.
Print Recipe No Dye Grain Free Chia Funfetti Cake This grain free funfetti cake is filled with natural root vegetable colored sprinkles. To top it off, it’s covered in a creamy and smooth coconut oil frosting and pink glaze. Naturally gluten free, dairy free, and dye free. Ingredients cake- 3 boxes Simple Mills paleo vanilla cake mix
- 3/4 cup natural carnival sprinkles
- 6 tablespoons white chia seeds
- 3 cans Simple Mills vanilla frosting
- 3 packs natural pink beet food coloring
- 1 pack natural pink beet food coloring
- 1 1/4 cup powdered sugar
- 3 tablespoons almond milk
- 1/4 cup natural party sprinkles
Rating: 0
You: Rate this recipe! Info Cook Time 35 minutes Prep Time 10 minutes Servings 3 layer 8" cake MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients cake
- 3 boxes Simple Mills paleo vanilla cake mix
- 3/4 cup natural carnival sprinkles
- 6 tablespoons white chia seeds
- 3 cans Simple Mills vanilla frosting
- 3 packs natural pink beet food coloring
- 1 pack natural pink beet food coloring
- 1 1/4 cup powdered sugar
- 3 tablespoons almond milk
- 1/4 cup natural party sprinkles
- Preheat oven to 350F. Grease three 8" spring form cake pans with oil and line the bottoms with a round of parchment paper.
- Make the cake mixes as directed on box. Then mix in the sprinkles and chia seeds and stir. Evenly divide the batter between the three cake pans.
- Bake the cakes on 350F for about 35 minutes. To test if the cake is done, insert a butter knife into the middle of the cake. If it comes out clean the cake is finished cooking, but if there is still raw batter on the knife, it needs to keep cooking.
- Once the cakes have finished cooking, set them on a wire cooling wrack and cool in the freezer.
- In a small mixing bowl combine 1 1/2 cans vanilla frosting and 3-4 packets of natural food coloring until it reaches desired color tone (you can add more or less packets or coloring if you wish). Whip the frosting until it is well combined.
- Spread a layer of pink frosting in between the first and second layer of cakes.
- Enclose the cake by frosting the entire outside of the cake with white frosting.
- Blend all the ingredients for the glaze. Then pour over the top of the cake (let it drip down the sides).
- Decorate with sprinkles.
5 Minute Flourless Chocolate Banana Zucchini Muffins
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Easy paleo and gluten free blender banana zucchini muffins with chocolate chips. Healthy, easy, and delicious! These muffins are made in only 5 minutes!
Print Recipe 5 Minute Flourless Chocolate Banana Zucchini Muffins Easy paleo and gluten free blender banana zucchini muffins with chocolate chips. Healthy, easy, and delicious! These muffins are made in only 5 minutes thanks to my KitchenAid blender! Ingredients- 2 cups almond flour
- 4 medium ripe bananas
- 1 cup grated zucchini
- 1/4 teaspoon stevia liquid
- 5 medium eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
Rating: 0
You: Rate this recipe! Recipe Notes
Find these lovely white tulip paper liners right here!
Info Cook Time 40 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Main Dish Votes: 0Rating: 0
You: Rate this recipe! Recipe Notes
Find these lovely white tulip paper liners right here!
Ingredients- 2 cups almond flour
- 4 medium ripe bananas
- 1 cup grated zucchini
- 1/4 teaspoon stevia liquid
- 5 medium eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 400F. Line a muffin pan with parchment paper liners.
- Combine all the ingredients for the muffins in a blender (except the chocolate chips and grated zucchini). Once the batter is well combined, stir in the chocolate chips and grated zucchini.
- Scoop the batter into the muffin tins and fill 3/4 way full. Bake for 40 minutes on 400F.
- Optional: dust muffins with arrowroot powder for a fun visual.
Paleo Bacon Garlic Avocado Burger
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These legit bacon avocado paleo burgers are loaded with fresh basil and garlic and topped with a creamy white sauce and red onion. Plus, these fluffy and soft grain free buns are to die for!
Print Recipe Paleo Bacon Garlic Avocado Burger These legit bacon avocado paleo burgers are loaded with fresh basil and garlic and topped with a creamy white sauce and red onion. Plus, these fluffy and soft grain free buns are to die for! Ingredients Hamburgers- 1 pound PRE Brands grass fed lean ground beef
- 1 cup fresh basil chopped
- 2 eggs
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- 3 cloves garlic minced
- olive oil for cooking- see instructions
- 1 batch 5 minute paleo hamburger buns make recipe
- 16 pieces cooked bacon
- 1 large avocado cut into wedges
- 4 slices red onion
- 1/2 cup creamy whole30 ranch make recipe
Rating: 3.67
You: Rate this recipe! Recipe Notes
Find the recipe for 5 minute fluffy paleo hamburger buns and creamy whole30 ranch here.
Serve with extra crispy garlic lime sweet potato fries.
Info Cook Time 8 minutes Prep Time 20 minutes Servings burgers MetricUS Imperial Course Main Dish Votes: 15Rating: 3.67
You: Rate this recipe! Recipe Notes
Find the recipe for 5 minute fluffy paleo hamburger buns and creamy whole30 ranch here.
Serve with extra crispy garlic lime sweet potato fries.
Ingredients Hamburgers- 1 pound PRE Brands grass fed lean ground beef
- 1 cup fresh basil chopped
- 2 eggs
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- 3 cloves garlic minced
- olive oil for cooking- see instructions
- 1 batch 5 minute paleo hamburger buns make recipe
- 16 pieces cooked bacon
- 1 large avocado cut into wedges
- 4 slices red onion
- 1/2 cup creamy whole30 ranch make recipe
- Combine all the ingredients for the hamburgers and knead until well combined.
- Heat a grill pan on the stove over medium heat.
- Divide the meat into four patties. Drizzle each meat patty with olive oil. Then grill for four minutes on each side (or to personal taste).
- Assemble burgers with buns, cooked bacon, ranch dressing, avocado wedges, and red onion slices.
- Serve with extra crispy garlic lime sweet potato fries and some more ranch dip!
5 Minute Fluffy Flourless Paleo Hamburger Buns
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Extra fluffy and easy to make paleo hamburger buns will leave you wondering why you ever loved the grain filled life in the first place. These grain free hamburger buns are yeast free and only take 5 minute to prepare!
Print Recipe 5 Minute Fluffy Flourless Paleo Hamburger Buns Extra fluffy and easy to make paleo hamburger buns will leave you wondering why you ever loved the grain filled life in the first place. These grain free hamburger buns are yeast free and only take 5 minute to prepare! Ingredients Dough- 3/4 cup cassava flour Anthony's Goods brand for best results.
- 3 tablespoons psyllium husk powder
- 4 large eggs
- 1/2 cup apple sauce
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- egg wash to make the egg wash, just whip one egg.
- black sesame seeds for sprinkling on top
Rating: 3.41
You: Rate this recipe! Info Cook Time 22-25 minutes Prep Time 5 minutes Servings hamburger buns MetricUS Imperial Course Side Dish Votes: 562
Rating: 3.41
You: Rate this recipe! Ingredients Dough
- 3/4 cup cassava flour Anthony's Goods brand for best results.
- 3 tablespoons psyllium husk powder
- 4 large eggs
- 1/2 cup apple sauce
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- egg wash to make the egg wash, just whip one egg.
- black sesame seeds for sprinkling on top
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a food processor combine all the ingredients for the hamburger buns. Puree until the dough is smooth.
- Divide the dough into four equal parts and shape into a round ball (if the dough is sticking, coat your hands in water and then shape the dough). Pat the round buns down into a dome shape. Brush the buns with egg wash and then sprinkle with sesame seeds.
- Bake on 400F for about 22-25 minutes until golden brown.