Paleo
Category
Sage Rosemary Turkey Sausage Patties
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Easy homemade breakfast sausage recipe. Paleo, whole30 friendly sausage, and ready in 10 minutes! Perfect served alongside eggs of a pile of greens. Full of flavor, fresh herbs, and lean turkey meat.
Print Recipe Sage Rosemary Turkey Sausage Patties Easy homemade breakfast sausage recipe. Paleo, whole30 friendly sausage, and ready in 10 minutes! Perfect served alongside eggs of a pile of greens. Full of flavor, fresh herbs, and lean turkey meat. Ingredients- 1 pound ground turkey
- 1 large egg
- 1/4 cup almond flour
- 3/4 cup green onions chopped
- 1/4 cup fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme
- 1 teaspoon sea salt
- red chili pepper flakes to taste
- oil for cooking
Rating: 3.67
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 5 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 18
Rating: 3.67
You: Rate this recipe! Ingredients
- 1 pound ground turkey
- 1 large egg
- 1/4 cup almond flour
- 3/4 cup green onions chopped
- 1/4 cup fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme
- 1 teaspoon sea salt
- red chili pepper flakes to taste
- oil for cooking
- Heat a skillet over medium heat. In a bowl add all the ingredients for the sausage and combine (I use my hands).
- Use a medium/small ice-cream scoop and fill the skillet with sausage balls then press down with a fork. Cook on each side until golden (about 1-3 minutes each side).
Best Whole30 Chicken Lo Mein
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Healthy Lo Mein made with delicious carrot noodles! An Easy 15 minute whole30 meal the whole family will enjoy! Grain free, paleo, gluten free.
Print Recipe Best Whole30 Chicken Lo Mein Healthy Lo Mein made with delicious carrot noodles! An Easy 15 minute whole30 meal the whole family will enjoy! Grain free, paleo, gluten free. Ingredients Noodles- 12 oz carrot noodles or other vegetable noodle
- 1 1/2 cup crimini mushrooms sliced
- 1 medium red bell pepper jullianed
- 1 cup broccoli florets cut into bite size pieces
- 1/2 medium white onion sliced
- 1 cup snap peas
- 1 cup cooked chicken breast cubes
- 1/2 cup coconut aminos
- 2 tablespoons sesame oil or tahini
- 2 tablespoons tapioca flour
Rating: 3.76
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 51
Rating: 3.76
You: Rate this recipe! Ingredients Noodles
- 12 oz carrot noodles or other vegetable noodle
- 1 1/2 cup crimini mushrooms sliced
- 1 medium red bell pepper jullianed
- 1 cup broccoli florets cut into bite size pieces
- 1/2 medium white onion sliced
- 1 cup snap peas
- 1 cup cooked chicken breast cubes
- 1/2 cup coconut aminos
- 2 tablespoons sesame oil or tahini
- 2 tablespoons tapioca flour
- Place the carrot 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 instead, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water!
- In a frying pan, lightly saute the vegetables in 1-2 tablespoons sesame oil or water. Cook for about 5 minutes until soft (but not mushy). Then set aside.
- In a mason jar or hand blender puree ingredients for the sauce. Thicken sauce over medium heat in a sauce pan or skillet, stirring consistently with a whisk, until the sauce thickens and is smooth. Do not over cook the sauce otherwise it will become too thick! If this happens, just add more water.
- In a serving bowl, add the noodles, vegetables, cooked chicken, and pour the sauce over top. Serve with sesame seeds and chopped green onion.
Cream Of Mushroom Paleo Casserole
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Warm and addicting comfort food alert! Cream of mushroom casserole (paleo, whole30, and dairy free). Layers of creamy sauce, cauliflower rice, herbed mushrooms, and lots of fresh basil! Made in minutes, then it’s in the oven!
Print Recipe Cream Of Mushroom Paleo Casserole *Warm and addicting comfort food alert! Cream of mushroom casserole (paleo, whole30, and dairy free). Layers of creamy sauce, cauliflower rice, herbed mushrooms, and lots of fresh basil! Made in minutes, then it’s in the oven! Ingredients Base- 4 cups cauliflower rice
- 8 oz crimini mushrooms
- 1 cup chopped fresh basil
- 1 small red onion chopped
- 3 medium garlic cloves minced
- 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
- 1 cup chicken broth or beef broth
- 1 large egg
- 1/4 cup nutritional yeast
- 1/4 cup tapioca flour
- 1-2 tablespoons Italian spice blend
- 1 1/2 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
- fresh cracked pepper to taste
Rating: 3.8
You: Rate this recipe! Info Cook Time 55 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 65
Rating: 3.8
You: Rate this recipe! Ingredients Base
- 4 cups cauliflower rice
- 8 oz crimini mushrooms
- 1 cup chopped fresh basil
- 1 small red onion chopped
- 3 medium garlic cloves minced
- 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
- 1 cup chicken broth or beef broth
- 1 large egg
- 1/4 cup nutritional yeast
- 1/4 cup tapioca flour
- 1-2 tablespoons Italian spice blend
- 1 1/2 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
- fresh cracked pepper to taste
- Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
- In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
- Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
- Add all the ingredients for the sauce into a saucepan. Blend using a hand immersion blender or whisk. Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion). Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
- Bake casserole on 350F for about 55 minutes until the edges are golden.
Turkey Sausage Meatballs In Sage Cream Sauce
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Unbelievably easy oven baked Paleo turkey meatballs and sage cream sauce. (Gluten free, whole30, paleo). Perfect for a weeknight dinner or breakfast! On the table in LESS than 25 minutes!
Print Recipe Turkey Sausage Meatballs In Sage Cream Sauce Unbelievably easy oven baked Paleo turkey meatballs and sage cream sauce. (Gluten free, whole30, paleo). Perfect for a weeknight dinner or breakfast! On the table in LESS than 25 minutes! Ingredients Meatballs- 1 lb ground turkey
- 1/2 cup white onion chopped
- 1/4 cup almond flour
- 1/4 cup fresh sage chopped
- 3 medium cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablesopon fresh thyme chopped
- 1/2 teaspoon truffle salt or sea salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 tablespoons avocado oil for cooking
- 2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won't be thick and creamy). I used Chaokoh brand.
- 1/2 small white onion chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage chopped
- 2 medium cloves garlic minced
- canned sun-dried tomatoes to taste preference
- sea salt or truffle salt, to taste
- black pepper or red chili flakes, to taste
Rating: 3.75
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 10 minutes Servings meatballs MetricUS Imperial Course Main Dish Votes: 187
Rating: 3.75
You: Rate this recipe! Ingredients Meatballs
- 1 lb ground turkey
- 1/2 cup white onion chopped
- 1/4 cup almond flour
- 1/4 cup fresh sage chopped
- 3 medium cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablesopon fresh thyme chopped
- 1/2 teaspoon truffle salt or sea salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 tablespoons avocado oil for cooking
- 2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won't be thick and creamy). I used Chaokoh brand.
- 1/2 small white onion chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage chopped
- 2 medium cloves garlic minced
- canned sun-dried tomatoes to taste preference
- sea salt or truffle salt, to taste
- black pepper or red chili flakes, to taste
- Preheat oven to 375F. Line a baking tray with parchment paper and drizzle it with avocado oil (about 1-2 tablespoons).
- In a bowl combine all ingredients for the meatballs (except the oil).
- Form 1 1/2" round meatballs by scooping some mixture into your hand and rolling until round. Place the meatballs on the baking tray with parchment paper and roll lightly in avocado oil (that is already on the tray). Bake on 375F for 20 minutes until golden.
- In a pan saute onions and garlic for the sauce in 2 tablespoons oil (avocado or olive). Once the onions and garlic are golden brown add in the rest of the ingredients for the sauce and heat until simmering. Then take off the heat and pour over meatballs.
- To make this a complete meal I love sautéing 4 cups cauliflower rice with 4 cups kale and serving the meatballs alongside (or over) the veggies.
Cashew Chocolate Chip Cookies
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According to wheat eaters these “do not taste healthy”- in a good way. The light, fluffiness of these cookies mixed with that soft, thick, and chewy cookie texture we all know and love is AMazing! Sweetened with 1/4 c maple syrup (paleo, grain free, refined sugar free).
Print Recipe Cashew Chocolate Chip Cookies According to wheat eaters these “do not taste healthy"- in a good way. The light, fluffiness of these cookies mixed with that soft, thick, and chewy cookie texture we all know and love is AMazing! Sweetened with 1/4 c maple syrup (paleo, grain free, refined sugar free). Ingredients- 1 cup almond flour
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tablespoon arrowroot flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Rating: 5
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tablespoon arrowroot flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a food processor combine all ingredients for the cookies and blend until smooth. If you want to stir in chocolate chips, now would be the time.
- Use a small ice-cream scoop and place 9 cookie dough balls on the baking tray and bake on 350F for about 12 minutes until golden. Let the cookies set for 2-3 minutes before eating (so they firm up a bit!).
5 Minute No Bake Paleo Brownies
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No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, vegan, and raw.
Print Recipe No Bake Paleo Brownies No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, and raw. Ingredients Brownies- 1 1/2 cup dates
- 3/4 cup raw cashews
- 3 tablespoons cocoa powder
- 2 tablespoons marine collagen peptides optional
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash of sea salt
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Brownies
- 1 1/2 cup dates
- 3/4 cup raw cashews
- 3 tablespoons cocoa powder
- 2 tablespoons marine collagen peptides optional
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash of sea salt
- In a food processor blend all ingredients for the brownies until the cashews have been blended and color/texture is evenly smooth. Press dough into the bottom of a 6" by 3" baking pan lined with parchment paper (I use a small cake pan- you can also use a bread loaf).
- Then blend ingredients for the frosting in the food processor and spread on brownies. Chill in freezer or serve right away!
Easy Paleo Gingerbread Cookie Recipe
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This grain free, refined sugar free gingerbread cookie recipe not only makes delicious cookies- it’s perfect for making gingerbread houses! (Paleo, gluten free, dairy free).
Print Recipe Easy Paleo Gingerbread Cookie Recipe This grain free, refined sugar free gingerbread cookie recipe not only makes delicious cookies- it’s perfect for making gingerbread houses! (Paleo, gluten free, dairy free). Ingredients- 1 1/2 cup almond flour
- 3/4 cup arrowroot flour
- 3 tablespoons cashew butter
- 3 tablespoons maple syrup
- 2-3 teaspoons fresh grated ginger
- 3 tablespoons molasses
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Rating: 4.83
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 6
Rating: 4.83
You: Rate this recipe! Ingredients
- 1 1/2 cup almond flour
- 3/4 cup arrowroot flour
- 3 tablespoons cashew butter
- 3 tablespoons maple syrup
- 2-3 teaspoons fresh grated ginger
- 3 tablespoons molasses
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- Preheat oven to 350F. Line a baking tray with parchment paper.
- Blend all ingredients together in a food processor until smooth. Roll dough out on a piece of parchment paper 1/4" thick. Cut out shapes and bake on 350F for about 12-14 minutes until golden. Frost or serve plain!
No Bake Lemon Cheesecake Bites
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This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free.
Print Recipe No Bake Lemon Cheesecake Bites This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free. Ingredients Crust- 1/2 cup almonds
- 1/4 cup coconut shreds
- 5 large medjool dates
- 1 teaspoon fresh grated ginger
- 1 teaspoon vanilla extract
- dash of salt
- 3/4 cup soaked cashews soak cashews in boiling water for 1/2-1 hour until soft, then drain
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
- dash of sea salt
- dash of turmeric for color
Rating: 4
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 4
You: Rate this recipe! Ingredients Crust
- 1/2 cup almonds
- 1/4 cup coconut shreds
- 5 large medjool dates
- 1 teaspoon fresh grated ginger
- 1 teaspoon vanilla extract
- dash of salt
- 3/4 cup soaked cashews soak cashews in boiling water for 1/2-1 hour until soft, then drain
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
- dash of sea salt
- dash of turmeric for color
- In a food processor blend all ingredients for the crust until it reaches a coarse consistency- if you pinch it, it should stick together in your fingers.
- Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
- Puree soaked cashews in a food processor for about 1 minute. Then slowly pour in the maple syrup first and then the rest of the ingredients. Blend until completely smooth and pour 1 tablespoon filling into each serving. Chill in the freezer for 4-12 hours until firm- more or less time depending on the desired consistency.