Paleo
Category
Whole30 Lunch Thai Sweet Potato Lettuce Wraps
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Whole30 lunch idea: these drool worthy thai lettuce wraps, stuffed with roasted sweet potato, rainbow mango slaw, and the best thai “peanut” sauce you ever had. Easy, healthy, and delicious! A great paleo lunch for on the go.
Print Recipe Whole30 Lunch Thai Sweet Potato Lettuce Wraps Whole30 lunch idea: these drool worthy thai lettuce wraps, stuffed with roasted sweet potato, rainbow mango slaw, and the best thai "peanut" sauce you ever had. Easy, healthy, and delicious! A great paleo lunch for on the go. Ingredients- 2 medium/large sweet potatoes peeled and cut into 1/2" cubes
- 1 yellow bell pepper julienned
- 1 red bell pepper julienned
- 1 medium mango diced
- 1/2 cup chopped cilantro
- 1/4 cup chives or green onions minced
- 1 head butter lettuce
- lime wedges for topping
- white sesame seeds for topping
- 1/2 cup peanut butter or almond butter for whole30
- 1/3 cup coconut aminos
- 1/4 cup distilled white vinegar
- 1/4 cup sesame oil
- 2 tablespoons red chili paste
- 1-3 teaspoons lemongrass paste to taste
- 2-4 tablespoons water
- 4 large medjool dates pitted
- 1-2 large knobs of fresh ginger to taste
- 1-2 medium garlic cloves
Rating: 3.18
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Protein: If you want more protein, you can sub half the sweet potatoes for chicken breast cubes or ground chicken.
Info Cook Time 15 minutes Prep Time 10 minutes Servings servings (12 wraps) MetricUS Imperial Course Main Dish Votes: 22Rating: 3.18
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Protein: If you want more protein, you can sub half the sweet potatoes for chicken breast cubes or ground chicken.
Ingredients- 2 medium/large sweet potatoes peeled and cut into 1/2" cubes
- 1 yellow bell pepper julienned
- 1 red bell pepper julienned
- 1 medium mango diced
- 1/2 cup chopped cilantro
- 1/4 cup chives or green onions minced
- 1 head butter lettuce
- lime wedges for topping
- white sesame seeds for topping
- 1/2 cup peanut butter or almond butter for whole30
- 1/3 cup coconut aminos
- 1/4 cup distilled white vinegar
- 1/4 cup sesame oil
- 2 tablespoons red chili paste
- 1-3 teaspoons lemongrass paste to taste
- 2-4 tablespoons water
- 4 large medjool dates pitted
- 1-2 large knobs of fresh ginger to taste
- 1-2 medium garlic cloves
- Puree ingredients for sauce in a high speed blender until completely smooth.
- Heat cast iron skillet over medium heat on the stove. Cook cubed sweet potatoes on medium heat in a little water or oil until soft- I cook mine about 15 minutes until golden on the outsides. Add half the sauce and cook for another 3-5 minutes until crispy. Then set aside.
- In a bowl add julienned peppers, cilantro, chives, diced mango, the rest of sauce and toss.
- Wash and prepare lettuce leaves. I layer two leaves per wrap. Then layer on a scoop of the mango pepper slaw, sweet potatoes, and top off with sesame seeds, more chives, cilantro, and a squeeze of lime juice. Makes about 10-12 wraps
Creamy Cauliflower Bacon Garlic Brussel Sprouts
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Creamy bacon brussel sprouts in cauliflower cream sauce! This dish is outstanding all on it’s own or can be paired with another side of greens. It’s a family favorite! Gluten free, dairy free, paleo, and whole30.
Print Recipe Creamy Cauliflower Bacon Garlic Brussel Sprouts Creamy bacon brussel sprouts in cauliflower cream sauce! This dish is outstanding all on it's own or can be paired with another side of greens. It's a family favorite! Gluten free, dairy free, paleo, and whole30. Ingredients- 2 lbs brussel sprouts trim ends and cut in half
- 6 pieces bacon
- 2 1/2 cup cauliflower rice
- 1 cup full fat canned coconut milk
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon sea salt to taste
- 1/2 teaspoon fresh cracked black pepper to taste
Rating: 3.26
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 76
Rating: 3.26
You: Rate this recipe! Ingredients
- 2 lbs brussel sprouts trim ends and cut in half
- 6 pieces bacon
- 2 1/2 cup cauliflower rice
- 1 cup full fat canned coconut milk
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon sea salt to taste
- 1/2 teaspoon fresh cracked black pepper to taste
- Cook bacon as directed on packaging until crispy then cut into bacon bits.
- Steam brussel sprouts for 5-8 minutes until soft, but not mushy. Then drain excess water.
- In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water. Blend cauliflower and ingredients for sauce in a high speed blender until smooth. Pour sauce into saucepan and simmer for 10 minutes (stirring on occasion).
- Add brussel sprouts and bacon bits into a skillet and top with cauliflower sauce. Serve right away or bake on 450F for 10 minutes to crisp the brussel sprout tops.
Meatless Cauliflower Swedish Meatballs
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Meatless sweedish meatballs made with cauliflower and white sweet potato! These are the best- served with creamy herb sauce. Paleo, dairy free, and whole30 friendly. Made in minutes in the food processor. An easy family friendly dinner recipe.
Print Recipe Meatless Cauliflower Swedish Meatballs Meatless swedish meatballs made with cauliflower and white sweet potato! These are the best- served with creamy herb sauce. Paleo, dairy free, and whole30 friendly. Made in minutes in the food processor. An easy family friendly dinner recipe. Ingredients Meatballs- 1 cup cauliflower rice
- 1 cup minced white sweet potato
- 1 cup minced mushrooms
- 3/4 cup almond flour
- 2 tablespoons tapioca flour
- 3 large eggs
- 2 teaspoons garlic herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1/2 teaspoon salt
- 3/4 cup vegetable broth
- 6 tablespoons full fat canned coconut milk
- 1/4 teaspoon garlic granules
- 1/4 teaspoon garlic herb seasoning
- 1 1/2 tablespoons tapioca flour to thicken
- salt and pepper to taste
Rating: 4.2
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largelarge
Info Cook Time 20 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5Rating: 4.2
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largelarge
Ingredients Meatballs- 1 cup cauliflower rice
- 1 cup minced white sweet potato
- 1 cup minced mushrooms
- 3/4 cup almond flour
- 2 tablespoons tapioca flour
- 3 large eggs
- 2 teaspoons garlic herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1/2 teaspoon salt
- 3/4 cup vegetable broth
- 6 tablespoons full fat canned coconut milk
- 1/4 teaspoon garlic granules
- 1/4 teaspoon garlic herb seasoning
- 1 1/2 tablespoons tapioca flour to thicken
- salt and pepper to taste
- Preheat oven to 425F. Line a baking tray with parchment paper.
- In a bowl mix ingredients for meatballs. Use a small ice-cream scoop and form 20 meatballs on the baking tray. Bake on 425F for 20 minutes.
- Whisk ingredients for gravy together in a small saucepan- you can also use a hand blender for this. Bring gravy to a simmer and continue to whisk continuously until gravy thickens. Serve over meatballs.
Creamy Garlic Spaghetti Squash With Cauliflower Sauce
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Easy creamy garlic spaghetti squash noodles with cauliflower cream sauce. An easy paleo, gluten free, and whole30 recipe for the whole family! Recipe can be made ahead and frozen.
Print Recipe Creamy Garlic Spaghetti Squash With Cauliflower Sauce Easy creamy garlic spaghetti squash noodles with cauliflower cream sauce. An easy paleo, gluten free, and whole30 recipe for the whole family! Recipe can be made ahead and frozen. Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 16 oz crimini mushrooms sliced
- 1 tablespoon olive oil
- 1 large garlic clove minced
- fresh parsley minced, to garnish
- 2 1/2 cups cauliflower rice
- 1 cup full fat canned coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3-4 medium garlic cloves to taste
- 1- 1 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
Rating: 3.24
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How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 34Rating: 3.24
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How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 16 oz crimini mushrooms sliced
- 1 tablespoon olive oil
- 1 large garlic clove minced
- fresh parsley minced, to garnish
- 2 1/2 cups cauliflower rice
- 1 cup full fat canned coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3-4 medium garlic cloves to taste
- 1- 1 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
- Add 1 clove minced garlic, 1 tablespoon olive oil, and sliced mushrooms into a skillet and saute for 10 minutes until mushrooms are soft- if the mushrooms start to stick add a splash of water to the pan.
- In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water.
- In a high speed blender puree ingredients for sauce. Pour sauce into saucepan and simmer for 8-10 minutes (stirring on occasion).
- Add spaghetti squash noodles, mushrooms, and sauce together. Serve with minced parsley and fresh cracked pepper to garnish.
Creamy Whole30 Paleo Broccoli Chowder
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Creamy broccoli chowder with herb crusted cod. The perfect creamy and cozy soup for moody spring days. Paleo, dairy free, and whole30. Can be made ahead and frozen!
Print Recipe Creamy Whole30 Paleo Broccoli Chowder Creamy broccoli chowder with herb crusted cod. The perfect creamy and cozy soup for moody spring days. Paleo, dairy free, and whole30. Can be made ahead and frozen! Ingredients Soup- 4 cups broccoli chopped in a food processor
- 2 cups chicken broth or vegetable broth
- 1 1/2 cups almond milk
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1 small onion minced
- 2 tablespoons garlic herb seasoning to taste
- 1 teaspoon sea salt to taste
- 1/4 teaspoon turmeric powder
- 4-6 tablespoons tapioca flour
- 1 piece cod cut into 1" cubes
- 1 teaspoon olive oil
- garlic herb seasoning to taste
Rating: 4.75
You: Rate this recipe! Info Cook Time 6 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.75
You: Rate this recipe! Ingredients Soup
- 4 cups broccoli chopped in a food processor
- 2 cups chicken broth or vegetable broth
- 1 1/2 cups almond milk
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1 small onion minced
- 2 tablespoons garlic herb seasoning to taste
- 1 teaspoon sea salt to taste
- 1/4 teaspoon turmeric powder
- 4-6 tablespoons tapioca flour
- 1 piece cod cut into 1" cubes
- 1 teaspoon olive oil
- garlic herb seasoning to taste
- In a soup pot combine ingredients (except tapioca flour) for soup until hot, then sprinkle tapioca flour over soup and stir continuously until thickened. Do not over cook from this point on, because it will become too thick from the tapioca flour.
- Blend in a blender until soup reaches desired consistency.
- Toss cod with seasoning to taste and cook on a cast iron skillet with a drizzle of olive oil for 3-5 minutes until it flakes apart with a fork. Serve with soup.
Creamy Avocado Green Goddess Sauce
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Pair this creamy avocado green goddess sauce with any salad, chips, or veggie sticks! Perfect for adding loads of flavor and creamy factor! Paleo, dairy free, whole30.
Print Recipe Creamy Avocado Green Goddess Sauce Pair this creamy avocado green goddess sauce with any salad, chips, or veggie sticks! Perfect for adding loads of flavor and creamy factor! Paleo, dairy free, whole30. Ingredients- 1 large avocado
- 1/2 cup olive oil
- 1/4-1/2 cup water to desired consistency
- lemon juice from 1 lemon
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup green onions
- 2 cloves garlic
Rating: 0
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Condiment, Sauce Votes: 0
Rating: 0
You: Rate this recipe! Ingredients
- 1 large avocado
- 1/2 cup olive oil
- 1/4-1/2 cup water to desired consistency
- lemon juice from 1 lemon
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup green onions
- 2 cloves garlic
- Blend all ingredients in a food processor until it reaches desired consistency. Store in fridge for 5-7 days.
Best Easy Paleo Cauliflower Chili
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Paleo and whole30 chili made with cauliflower. Full of flavor, healthy, and satisfying. The kind of home-cooked meal that makes you all comfy inside. Recipe can be made ahead and frozen.
Print Recipe Best Easy Paleo Cauliflower Chili Paleo and whole30 chili made with cauliflower. Full of flavor, healthy, and satisfying. The kind of home-cooked meal that makes you all comfy inside. Recipe can be made ahead and frozen. Ingredients- 1 cauliflower head minced
- 2 tablespoons olive oil
- 3 tablespoons ground cumin
- 3 tablespoons dried oregano or italian herbs
- 2-3 tablespoons chili powder more or less for spicy
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 4 medium garlic cloves minced
- 28 oz diced tomatos
- 6 oz tomato paste
- 2 tablespoons coconut aminos
- 1/2 cup chopped cilantro for topping
- 1 teaspoon sea salt
Rating: 3.65
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To add extra protein to this recipe, sub half the cauliflower for 1/2 lb ground hamburger and cook as directed.
Info Cook Time 10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 26Rating: 3.65
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To add extra protein to this recipe, sub half the cauliflower for 1/2 lb ground hamburger and cook as directed.
Ingredients- 1 cauliflower head minced
- 2 tablespoons olive oil
- 3 tablespoons ground cumin
- 3 tablespoons dried oregano or italian herbs
- 2-3 tablespoons chili powder more or less for spicy
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 4 medium garlic cloves minced
- 28 oz diced tomatos
- 6 oz tomato paste
- 2 tablespoons coconut aminos
- 1/2 cup chopped cilantro for topping
- 1 teaspoon sea salt
- In a large soup pot saute the minced cauliflower with seasonings until slightly softened, but not mushy. You can buy pre minced cauliflower or make it by pulsing chunks of cauliflower in a food processor.
- Add rest of ingredients (except cilantro) and cook until soup reaches desired consistency (about 8-10 minutes). Serve with fresh chopped cilantro.
Paleo Spaghetti Squash Italian Meatball Alfredo
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Best healthy paleo and whole30 creamy spaghetti squash noodles with italian meatballs and alfredo sauce!
Print Recipe Paleo Spaghetti Squash Italian Meatball Alfredo Best healthy paleo and whole30 creamy spaghetti squash noodles with italian meatballs and alfredo sauce! A delicious healthy paleo, dairy free, and whole30 recipe that can be made a head and frozen. Ingredients Meatballs- 1 pound ground hamburger
- 2 large eggs
- 3/4 cup fresh basil chopped
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 1/4 cup sun dried tomatoes chopped
- 1 teaspoon sea salt
- 1/4 teaspoon red chili flakes
- 1 cup cashew cheese sauce recipe link in notes
- 1 can full fat canned coconut milk
- 1 medium cooked spaghetti squash see notes on how to cook
Rating: 4.3
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How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Recipe for cashew cheese sauce here.
Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 10Rating: 4.3
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Recipe for cashew cheese sauce here.
Ingredients Meatballs- 1 pound ground hamburger
- 2 large eggs
- 3/4 cup fresh basil chopped
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 1/4 cup sun dried tomatoes chopped
- 1 teaspoon sea salt
- 1/4 teaspoon red chili flakes
- 1 cup cashew cheese sauce recipe link in notes
- 1 can full fat canned coconut milk
- 1 medium cooked spaghetti squash see notes on how to cook
- Preheat oven to 350F.
- In a medium bowl add ingredients for meatballs and kneed until combined. Form 16 meatballs and place on a baking tray lined with parchment paper.
- Bake meatballs on 350F for 25-30 minutes until cooked through.
- In a sauce pan whisk together cashew cheese sauce (recipe in notes above) and coconut milk. Heat on stove until warm. Then serve over spaghetti squash noodles and meatballs.
Chicken Ranch Paleo Whole30 Stuffed Peppers
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Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce.
Print Recipe Chicken Ranch Paleo Whole30 Stuffed Peppers Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce. Ingredients Peppers- 4-5 assorted bell peppers remove seeds and stems
- 2-3 cups cauliflower rice
- 2-3 cups cooked shredded chicken breast
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- lime juice from 1 lime
- 1-2 garlic cloves
- 1 jalapeño pepper remove stem
- 1/2 teaspoon salt
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat coconut milk
- 1 garlic cloves
- 1/4 cup fresh parsley
- 1 tablespoons fresh dill
- lemon juice from 1/2 lemon
- 1/4 teaspoon sea salt
Rating: 3.63
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 30
Rating: 3.63
You: Rate this recipe! Ingredients Peppers
- 4-5 assorted bell peppers remove seeds and stems
- 2-3 cups cauliflower rice
- 2-3 cups cooked shredded chicken breast
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- lime juice from 1 lime
- 1-2 garlic cloves
- 1 jalapeño pepper remove stem
- 1/2 teaspoon salt
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat coconut milk
- 1 garlic cloves
- 1/4 cup fresh parsley
- 1 tablespoons fresh dill
- lemon juice from 1/2 lemon
- 1/4 teaspoon sea salt
- Preheat oven to 350F.
- Blend ingredients for sauce in a food processor or blender until smooth.
- Blend ingredients for ranch dressing in a food processor or blender until smooth.
- Cut tops off the bell peppers and remove seeds. Set peppers into a casserole dish.
- In a bowl combine cauliflower rice, shredded chicken, and sauce. Stuff peppers with this filling.
- Bake peppers on 350F for 50 minutes. Then serve with ranch dressing.
Paleo Sweet Potato Gnocchi In Spinach Cream Sauce
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The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen.
Print Recipe Paleo Sweet Potato Gnocchi In Spinach Cream Sauce The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen. Ingredients Gnocchi- 1 cup mashed sweet potato cooked-boiled until soft
- 1/2 cup cassava flour use Anthony's Goods brand to get same results
- 2 teaspoons olive oil
- pinch of sea salt optional
- 1 tablespoon olive oil
- 1 small red onion minced
- 2-3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour optional- as a thickener
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1 cup fresh spinach
- optional red chili pepper flakes to taste
Rating: 3.45
You: Rate this recipe! Info Cook Time 10-15 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 288
Rating: 3.45
You: Rate this recipe! Ingredients Gnocchi
- 1 cup mashed sweet potato cooked-boiled until soft
- 1/2 cup cassava flour use Anthony's Goods brand to get same results
- 2 teaspoons olive oil
- pinch of sea salt optional
- 1 tablespoon olive oil
- 1 small red onion minced
- 2-3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour optional- as a thickener
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1 cup fresh spinach
- optional red chili pepper flakes to taste
- In a bowl stir together the cooked mashed sweet potato and flour (use Anthony's Goods brand to get same results) for the gnocchi until completely smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
- Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
- Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Heat a skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.
- In a skillet saute the minced onion and garlic in 1 tablespoon olive oil for the sauce until golden then set aside.
- Add rest of ingredients for the sauce (except spinach and leave out tapioca flour if you want the sauce to be thinner) to the sautéed onion and garlic. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously (otherwise the flour will clump in the sauce) until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.