Paleo
Category
Savory Whole30 Butternut Chicken Breakfast Bowl
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This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!
Print Recipe Savory Whole30 Butternut Chicken Breakfast Bowl This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor! Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
- 1/2 yellow onion minced
- 1 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
Rating: 3.83
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Info Cook Time 10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 40Rating: 3.83
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
- 1/2 yellow onion minced
- 1 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
- Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl.
- Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
- In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
- Add cooked sausages to squash and mix, then pour cream sauce over and serve.
Protein Snack Balls
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Low calorie snack balls made with nut butter and coated in a chocolate shell. An easy paleo snack for on the go! Perfect healthy snack or breakfast for kids and busy families.
Print Recipe Protein Snack Balls Low calorie snack balls made with nut butter and coated in a chocolate shell. An easy paleo snack for on the go! Perfect healthy snack or breakfast for kids and busy families. Ingredients Balls- 1 cup peanut butter or other nut butter
- 1/3 cup honey
- 1/4 cup protein powder of choice
- 1 teaspoon vanilla extract
- 1/4 teaspoon himalayan pink salt
- 1/2 cup chocolate chips or paleo chocolate bar
- 1 tablespoon coconut oil optional
Rating: 5
You: Rate this recipe! Info Prep Time 10 minutes Servings balls MetricUS Imperial Course Snack Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Balls
- 1 cup peanut butter or other nut butter
- 1/3 cup honey
- 1/4 cup protein powder of choice
- 1 teaspoon vanilla extract
- 1/4 teaspoon himalayan pink salt
- 1/2 cup chocolate chips or paleo chocolate bar
- 1 tablespoon coconut oil optional
- In a bowl mix together ingredients for the balls until smooth.
- Prepare the double boiler and melt chocolate chips and coconut oil together until the chocolate has just melted, then remove from heat and stir until all the chocolate has melted and is smooth.
- Scoop balls using a small ice-cream scoop and set on a baking tray lined with parchment paper. Chill balls in freezer until they solidify (optional). Then dip the balls in the chocolate and set back on the tray. Allow to set until chocolate has solidified before eating.
Homemade Paleo Cookies
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Homemade paleo cookies that taste like oatmeal raisin cookies, but made without any oats! Easy gluten free cookies made with almond flour. These cookies make a perfect low sugar breakfast cookie or dessert.
Print Recipe Homemade Paleo Cookies Homemade paleo cookies that taste like oatmeal raisin cookies, but made without any oats! Easy gluten free cookies made with almond flour. These cookies make a perfect low sugar breakfast cookie or dessert. Ingredients- 1 cup almond flour
- 1/2 cup raisins
- 1/3 cup coconut shreds
- 1/3 cup golden milled flax meal
- 1/4 cup arrowroot flour
- 1/4 cup pumpkin seeds
- 1/4 cup palm oil shortening or butter
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon himalayan pink salt
Rating: 5
You: Rate this recipe! Info Cook Time 8 minutes Prep Time 10 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 1/2 cup raisins
- 1/3 cup coconut shreds
- 1/3 cup golden milled flax meal
- 1/4 cup arrowroot flour
- 1/4 cup pumpkin seeds
- 1/4 cup palm oil shortening or butter
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon himalayan pink salt
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a mixing bowl combine all ingredients until the dough is even and smooth.
- Use a small/medium ice-cream scoop and make 9-12 cookies (depending on the size of your scoop). Bake on 350F for about 8 minutes until slightly golden on the bottom edges. Cool slightly before eating (to allow cookies to "set" so they don't fall apart).
Homemade Cookie Dough Larabars
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Homemade cookie dough larabars made with healthy ingredients. A healthy paleo snack for kids and families on the go! Love these easy to make nut and fruit bars that taste like cookie dough!
Print Recipe Homemade Cookie Dough Larabars Homemade cookie dough larabars made with healthy ingredients. A healthy paleo snack for kids and families on the go! Love these easy to make nut and fruit bars that taste like cookie dough! Ingredients- 2 cups medjool dates pitted
- 1 cup raw cashews
- 1/4 teaspoon pink salt
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips or chopped chocolate bar
Rating: 4.4
You: Rate this recipe! Info Prep Time 5 minutes Servings bars MetricUS Imperial Course Snack Votes: 15
Rating: 4.4
You: Rate this recipe! Ingredients
- 2 cups medjool dates pitted
- 1 cup raw cashews
- 1/4 teaspoon pink salt
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips or chopped chocolate bar
- In a food processor combine all ingredients (except chocolate chips) until it reaches a course consistency, but still sticks together. Then stir in chocolate chips by hand.
- Line a 7" or 8" square baking/cake pan with parchment paper. Press cookie dough into the pan and chill in freezer (optional) until reaches desired consistency. Cut into 8 bars and serve.
Healthy Sweet Potato Cereal Bowl
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Easiest low calorie healthy breakfast! Sweet potato fruit cereal is made with baked sweet potato, fresh fruit, and nut milk of choice. This is a perfect paleo whole30 breakfast for on the go.
Print Recipe Healthy Sweet Potato Cereal Bowl Easiest low calorie healthy breakfast! Sweet potato fruit cereal is made with baked sweet potato, fresh fruit, and nut milk of choice. This is a perfect paleo whole30 breakfast for on the go. Ingredients- 2 large baked sweet potatoes see notes on how to make
- 4 cups bluberries fresh or frozen
- 1 large banana sliced
- 4 tablespoons hemp hearts
- 4 tablespoons cashew butter or other nut butter
- sea salt flakes to taste
- 4 cups almond milk or to taste
Rating: 5
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1Rating: 5
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Ingredients- 2 large baked sweet potatoes see notes on how to make
- 4 cups bluberries fresh or frozen
- 1 large banana sliced
- 4 tablespoons hemp hearts
- 4 tablespoons cashew butter or other nut butter
- sea salt flakes to taste
- 4 cups almond milk or to taste
- Cut baked sweet potato into bite size cubes. Add all ingredients into a bowl and serve like cereal.
Fudgey Paleo Chocolate Cake
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Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time!
Print Recipe Fudgey Paleo Chocolate Cake Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time! Ingredients Cake- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 large eggs
- 2 tablespoons golden milled flax meal
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla
- 1/2 teaspoon pink salt
- chocolate chips optional
- 1/2 cup full fat canned coconut milk thai kitchen brand
- 1 cup chocolate chips or paleo chocolate bar
- 1/4 teaspoon sea salt
Rating: 3.69
You: Rate this recipe! Recipe Notes
Frosting: This is the coconut oil salted caramel frosting I used in the middle layer of this cake. You can get it here. You can also use the chocolate frosting I used on the outside (see recipe for how to make) or any other frosting you love!
Info Cook Time 18 minutes Prep Time 15 minutes Servings small slices MetricUS Imperial Course Dessert Votes: 35Rating: 3.69
You: Rate this recipe! Recipe Notes
Frosting: This is the coconut oil salted caramel frosting I used in the middle layer of this cake. You can get it here. You can also use the chocolate frosting I used on the outside (see recipe for how to make) or any other frosting you love!
Ingredients Cake- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 large eggs
- 2 tablespoons golden milled flax meal
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla
- 1/2 teaspoon pink salt
- chocolate chips optional
- 1/2 cup full fat canned coconut milk thai kitchen brand
- 1 cup chocolate chips or paleo chocolate bar
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of four spring form cake pans with a cut out circle of parchment paper (6 inch pans). Lightly grease the edges of the pans with coconut oil.
- In a food processor (or by hand) combine all ingredients for the cake batter (except chocolate chips) until smooth then stir in chocolate chips (optional).
- Divide batter equally between the four cake pans and bake on 350F for 18 minutes, then remove and cool on a cooking rack until room temperature (you can pop them into the freezer to speed up the cooling process).
- In a double boiler, melt ingredients for frosting over a low simmer until the chocolate has just melted, then remove it from the double boiler; you don't want to overcook the chocolate- remove it as soon as the chocolate melts! Whip the frosting with a spatula until smooth then chill in fridge for 5-10 minutes (stirring every few minutes) until the frosting reaches frosting consistency. Note: If the frosting becomes too thick, you can melt it slightly with a hair dryer and whip it again.
- Layer the chocolate cake on a cake stand, filling each layer with either: chocolate frosting or coconut oil caramel frosting- that's what I did this time, see notes for the one I used. Frost the outside of the cake with chocolate frosting. Optional: top with shaved chocolate.
Easy Whole30 Butternut Curry
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Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week!
Print Recipe Easy Whole30 Butternut Curry Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week! Ingredients- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
Rating: 4.5
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients
- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
- In a soup pot, add all ingredients and simmer for about 10 minutes until butternut squash is soft, but not mushy. Transfer ingredients into a high speed blender (I use my vitamix or kitchenaid) and puree until smooth. Optional: top with a sprinkle of hemp hearts and sea salt to taste.
2 Ingredient Paleo Ravioli Made With Sweet Potato
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2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.
Print Recipe 2 Ingredient Paleo Ravioli Made With Sweet Potato 2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato. Ingredients Pasta- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Pasta
- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
- In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
- Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
- For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
- Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
- Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
- Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
- In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.