Paleo
Category
Caramelized Banana Paleo Breakfast Cereal
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Warm and toasty Paleo banana cereal. Made with caramelized bananas, chia seeds, golden flax, hemp, and coconut. This grain free cereal tastes like oatmeal and is topped with my favorite caramelized bananas! Paleo, gluten free, healthy.
Print Recipe Caramelized Banana Grain Free Breakfast Cereal Warm and toasty Paleo banana cereal. Made with caramelized bananas, chia seeds, golden flax, hemp, and coconut. This grain free cereal tastes like oatmeal and is topped with my favorite caramelized bananas! Paleo, gluten free, healthy. Ingredients Cereal- 4 cups almond milk or coconut milk
- 1 cup coconut shreds
- 1/2 cup almond flour
- 1/2 cup golden milled flax meal
- 1/2 cup hemp hearts
- 1/4 cup chia seeds
- 1/4 cup maple syrup optional
- 1/4 cup coconut flour
- 2 scoops collagen peptides Vital Proteins Vanilla Collagen
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 teaspoon sea salt
- 4 small bananas cut into 1/2" rounds
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
Rating: 5
You: Rate this recipe! Info Cook Time 3 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Cereal
- 4 cups almond milk or coconut milk
- 1 cup coconut shreds
- 1/2 cup almond flour
- 1/2 cup golden milled flax meal
- 1/2 cup hemp hearts
- 1/4 cup chia seeds
- 1/4 cup maple syrup optional
- 1/4 cup coconut flour
- 2 scoops collagen peptides Vital Proteins Vanilla Collagen
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 teaspoon sea salt
- 4 small bananas cut into 1/2" rounds
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- In a skillet (I use cast iron) heat coconut oil and maples syrup. Slice bananas into 1/2"- 1" rounds, layer into pan, and cook on each side until golden. Then set aside.
- In a large sauce pan combine all ingredients for cereal and heat for 3-5 minutes until thick and creamy. Top with caramelized bananas, and any other toppings you prefer- I like cocoa nibs, nut butter, almond milk, and maple syrup.
Best Asian Garlic Paleo Whole30 Noodles
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Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂
Print Recipe Best Asian Garlic Paleo Whole30 Noodles Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂 Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
Rating: 3.36
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash:Â 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).
Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 568Rating: 3.36
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash:Â 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).
Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
- Puree ingredients for sauce in a blender.
- In a large bowl incorporate ingredients for noodles, pour sauce in, and mix together. Serve recipe hot or cold. Personally, I like it best served as is- chilled. If you want to heat the noodles, just mix everything together in a skillet and heat until warm.
Sausage Potato Whole30 Breakfast Lasagna
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A warm and comforting home-style paleo whole30 breakfast casserole. Made with sweet potato, turkey sausage, and eggs. And easy healthy dairy free breakfast recipe. This recipe can be made ahead and frozen.Â
Print Recipe Whole30 Breakfast Lasanga A warm and comforting home-style paleo whole30 breakfast casserole. Made with sweet potato, turkey sausage, and eggs. And easy healthy dairy free breakfast recipe. This recipe can be made ahead and frozen. Ingredients Base- 1 1/2 cup white sweet potato shredded
- 1 cup spinach
- 1 small minced onion sauteed
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teapsoon sea salt
- 1 teaspoon olive oil
- 4 large eggs
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh rosemary chopped
- 1/4 teaspoon sea salt or to taste
- black pepper to taste
Rating: 3.95
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 19
Rating: 3.95
You: Rate this recipe! Ingredients Base
- 1 1/2 cup white sweet potato shredded
- 1 cup spinach
- 1 small minced onion sauteed
- 1 pound ground turkey
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teapsoon sea salt
- 1 teaspoon olive oil
- 4 large eggs
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh rosemary chopped
- 1/4 teaspoon sea salt or to taste
- black pepper to taste
- Preheat oven to 350F. Lightly grease the bottom of a 8" by 5" casserole dish with olive oil (about 1 teaspoon).
- Mix all ingredients for sausage together in a skillet and cook over medium heat for 8-10 minutes until cooked through (undercook slightly so it can finish cooking in lasagna).
- Layer shredded white sweet potato, sautéed onion, spinach, and sausage into an 8" by 5" casserole dish.
- Beat eggs until smooth and mix in the herbs for the sauce. Pour eggs over the layered ingredients into the casserole dish.
- Bake on 350F for about 50 minutes until baked through- when cooked, the middle of the casserole should spring back when you press your finger into the middle.
Paleo Chocolate Sheet Cake
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Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar.
Print Recipe Paleo Coconut Flour Chocolate Sheet Cake Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar. Ingredients Cake- 1 cup coconut sugar
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/3 cup coconut oil melted
- 6 large eggs
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup coconut milk
- 1/2 cup full fat canned coconut milk
- 3/4 cup chocolate chips
- 1/4 teaspoon sea salt
Rating: 3.95
You: Rate this recipe! Recipe Notes
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Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 20Rating: 3.95
You: Rate this recipe! Recipe Notes
large
Ingredients Cake- 1 cup coconut sugar
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/3 cup coconut oil melted
- 6 large eggs
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup coconut milk
- 1/2 cup full fat canned coconut milk
- 3/4 cup chocolate chips
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of a 5" by 8" pan (I used a casserole dish, you could use a different size, just watch the cooking time) with parchment paper.Â
- In a mixing bowl combine all ingredients for the cake batter until smooth, then pour into the cake pan, and bake on 350F for 25-35 minutes (you will know the cake is done when a knife inserted into the middle of the cake comes out clean). Allow cake to cool before frosting.
- Heat the coconut milk for the frosting in a small saucepan over medium heat on the stove until warm, but not boiling. Then take it off the heat and add chocolate chips. Let the chocolate chips soak in the coconut milk until melted then stir until combined. Add salt and whisk. Place frosting into the fridge, stir on occasion, and let it chill until the frosting becomes semi-stiff, but still creamy and spreadable (about 1/2 hour).
- Once the frosting is formed, spread over the cake, slice, and serve. You can make chocolate shavings for decor by melting chocolate chips, spreading the melted chocolate over the back of a baking tray, cooling in the freezer for about 4 minutes, then scraping off into spirals with a large metal spatula.
Creamy Paleo Whole30 Tuna Noodles
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Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash noodles and coconut cream sauce- paleo, whole30, and dairy free.
Print Recipe Creamy Spaghetti Squash Tuna Noodles Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash noodles and coconut cream sauce- paleo, whole30, and dairy free. Ingredients Sauce- 2 cans full fat canned coconut milk I use Thai Kitchen or Chaokoh brand
- 2 teaspoons poultry seasoning
- 2 teaspoons sea salt or to taste
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 small white onion diced and sautéed with 1 tablespoon olive oil
- 1 large cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna or chicken
- 1/2 cup peas if not paleo
- minced fresh dill to taste
Rating: 5
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash:Â 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. Use a large fork and lightly scrape the meat out of the squash for "noodles".
Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash:Â 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. Use a large fork and lightly scrape the meat out of the squash for "noodles".
Ingredients Sauce- 2 cans full fat canned coconut milk I use Thai Kitchen or Chaokoh brand
- 2 teaspoons poultry seasoning
- 2 teaspoons sea salt or to taste
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 small white onion diced and sautéed with 1 tablespoon olive oil
- 1 large cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna or chicken
- 1/2 cup peas if not paleo
- minced fresh dill to taste
- In a skillet sauté chopped onion in 1 tablespoon olive oil until golden, then incorporate the rest of the ingredients for the sauce and heat until warm. Stir in spaghetti squash noodles and tuna (I leave in the tuna juice, but you can drain it if you like). Add peas (if not paleo) and serve with fresh dill to taste.
Spicy Cauliflower Rice Plantain Slaw Bowls
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Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that’s whole30 and paleo friendly.Â
Print Recipe Spicy Cauliflower Rice Plantain Slaw Bowls Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that's whole30 and paleo friendly. Ingredients Plantains- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
Rating: 3.55
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.55
You: Rate this recipe! Ingredients Plantains
- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
- Heat a cast iron skillet over medium heat on the stove and melt coconut oil in it to fry the plantains. Slice plantains into 1" rounds and place in the skillet. Fry plantains on each side until golden, then transfer to a plate lined with a paper napkin and sprinkle with salt flakes to taste.
- In the same skillet add ingredients for the cauliflower, cover skillet with a lid, and cook until cauliflower is soft (or to taste- about 5 minutes).
- In a blender or food processor blend all ingredients for the sauce until smooth.
- Assemble bowls by adding cauliflower rice, slaw, plantains, and top with avocado slices, cilantro leaves, and sauce.
Whole30 Spanish Chicken And Cauliflower Rice
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One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one-pan skillet recipe makes for fast and easy meal prep.
Print Recipe Whole30 Spanish Chicken And Cauliflower Rice One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one-pan skillet recipe makes for fast and easy meal prep. Ingredients Chicken- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon Italian spice blend
- 1/2 teaspoon red pepper flakes
- 3-4 boneless, skinless chicken thighs
- 1 tablespoon olive oil for cooking
- 16 oz cauliflower rice
- 1 cup chicken stock
- lemon juice from 1/2 lemon
- fresh cilantro for garnish
- marinated tomatoes for garnish
Rating: 3.63
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 169
Rating: 3.63
You: Rate this recipe! Ingredients Chicken
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon Italian spice blend
- 1/2 teaspoon red pepper flakes
- 3-4 boneless, skinless chicken thighs
- 1 tablespoon olive oil for cooking
- 16 oz cauliflower rice
- 1 cup chicken stock
- lemon juice from 1/2 lemon
- fresh cilantro for garnish
- marinated tomatoes for garnish
- In a small bowl mix together the spices for the chicken, then rub half of it on chicken (reserve half for later)
- Heat a skillet over medium heat then drizzle with 1-2 tablespoons olive oil and cook chicken until golden brown on each side (about 2-3 minutes on each side- you will finish cooking it later). Then remove and set aside.
- Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice then set chicken thighs over rice and cook on medium/low heat for 20 minutes until chicken is cooked through.
- Garnish with chopped cilantro and lemon wedges (optional).
Whole30 Thai Chicken Noodles
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Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with chicken, “peanut” sauce, and kale. An easy family friendly meal, serve hot or cold!
Print Recipe Whole30 Thai Chicken Noodles Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with “peanut” sauce, chicken, and kale. An easy family friendly meal, serve hot or cold! Ingredients Salad- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
Rating: 4.09
You: Rate this recipe! Info Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 22
Rating: 4.09
You: Rate this recipe! Ingredients Salad
- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
- In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
- Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
- In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc...
Best Paleo Chocolate Chip Cookies
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The thick and chewy cookie of your dreams… and it’s HEALTHY! These four ingredient paleo and gluten free cookies are sweetened with coconut sugar. Grain free, flourless, and dairy free.
Print Recipe Best Paleo Chocolate Chip Cookies The only healthy cookie recipe you will ever need- and it's made in five minutes! Four ingredient- thick and chewy cookie of your dreams. These paleo gluten free cookies are sweetened with coconut sugar. Grain free, flourless, and dairy free. Ingredients- 1 cup drippy smooth peanut butter almond or cashew butter for paleo
- 1 cup coconut sugar
- 2 large eggs room temperature
- 1 teaspoon baking soda
- 1/2 cup chocolate chunks optional
Rating: 4.08
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 13
Rating: 4.08
You: Rate this recipe! Ingredients
- 1 cup drippy smooth peanut butter almond or cashew butter for paleo
- 1 cup coconut sugar
- 2 large eggs room temperature
- 1 teaspoon baking soda
- 1/2 cup chocolate chunks optional
- Preheat oven to 350F.
- Combine all ingredients until smooth- by hand or in a food processor.
- Use a small ice-cream scoop and make 15 cookie balls. Bake on 350F for 10-12 minutes, then let them cool before serving.