Savory Archives - Paleo Gluten Free

December22021

Creamy Avocado Cilantro Lime Dressing

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Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor.

Print Recipe Creamy Avocado Cilantro Lime Dressing Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor. Ingredients

1 large avocado
1 handful cilantro about 1/2 cup
1/4 cup olive oil
2-4 tablespoons water thin to taste
lime juice or lemon from 1 lime/lemon
1 large garlic clove
1 teaspoon sea salt to taste

Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 261
Rating: 3.59
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 261
Rating: 3.59
You: Rate this recipe! Ingredients

1 large avocado
1 handful cilantro about 1/2 cup
1/4 cup olive oil
2-4 tablespoons water thin to taste
lime juice or lemon from 1 lime/lemon
1 large garlic clove
1 teaspoon sea salt to taste

Instructions

In a blender or food processor combine ingredients for dressing until smooth. Store in fridge for 5-7 days.

Nutrition Facts Creamy Avocado Cilantro Lime Dressing Amount Per Serving Calories 402 Calories from Fat 378 % Daily Value* Total Fat 42g 65% Saturated Fat 6g 30% Polyunsaturated Fat 5g Monounsaturated Fat 30g Sodium 10mg 0% Potassium 518mg 15% Total Carbohydrates 10g 3% Dietary Fiber 7g 28% Sugars 1g Protein 2g 4% Vitamin A 8% Vitamin C 21% Calcium 1% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.

April152019

Vegan Artichoke Dip

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Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied.

Print Recipe Vegan Artichoke Dip Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied. Ingredients

1 1/2 cup raw cashews
lemon juice from 1 lemon
1/2 cup almond milk
1 cup marinated artichokes drained, Reese Specialty Brand
1/3 cup nutritional yeast
3-4 garlic cloves
1 tablespoon fresh dill
1 tablespoon fresh oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup paleo mayonnaise optional- leave out for vegan
4 cups fresh spinach
1 cup marinated artichokes drained and chopped, Reese Specialty Brand

Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 7
Rating: 4
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 7
Rating: 4
You: Rate this recipe! Ingredients

1 1/2 cup raw cashews
lemon juice from 1 lemon
1/2 cup almond milk
1 cup marinated artichokes drained, Reese Specialty Brand
1/3 cup nutritional yeast
3-4 garlic cloves
1 tablespoon fresh dill
1 tablespoon fresh oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup paleo mayonnaise optional- leave out for vegan
4 cups fresh spinach
1 cup marinated artichokes drained and chopped, Reese Specialty Brand

Instructions

Preheat oven to 350F.
Soak raw cashews (in a glass jar) in hot water for about 15 minutes or until soft, then drain and add to a food processor. Combine with lemon juice and almond milk until cashews are blended into a smooth and creamy consistency.
Add rest of ingredients (except spinach and 1 cup diced artichoke hearts) and blend until combined.
Transfer dip into a bowl and stir in spinach and chopped artichoke hearts.
Transfer dip to a 8" by 8" baking dish. Bake on 350F for about 45 minutes until golden on top, then serve with chips or veggie sticks. Store in fridge or freezer.

Nutrition Facts Vegan Artichoke Dip Amount Per Serving Calories 122 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat NaNg 0% Trans Fat NaNg Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol NaNmg 0% Sodium 177mg 7% Potassium 68mg 2% Total Carbohydrates 7g 2% Dietary Fiber 2g 8% Sugars NaNg Protein 4g 8% Vitamin A 16% Vitamin C NaN% Calcium 4% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.

March52019

Paleo Dinner Rolls

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Homemade dinner rolls made with almond flour. These healthier paleo bread rolls are so easy to make and have no yeast! It’s an easy gluten free bread recipe that the whole family will love. Perfect for serving with soup for dinner or with eggs for breakfast.

Print Recipe Paleo Dinner Rolls Homemade dinner rolls made with almond flour. These healthier paleo bread rolls are so easy to make and have no yeast! It's an easy gluten free bread recipe that the whole family will love. Perfect for serving with soup for dinner or with eggs for breakfast. Ingredients

3 cups almond flour
1/2 cup psyllium husk powder
1/2 cup applesauce
4 large eggs
1/4 cup coconut oil
4 teaspoons baking powder
2 teaspoons sea salt

Info Cook Time 25 minutes Prep Time 10 minutes Servings rolls MetricUS Imperial Course Bread Votes: 14
Rating: 4
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 10 minutes Servings rolls MetricUS Imperial Course Bread Votes: 14
Rating: 4
You: Rate this recipe! Ingredients

3 cups almond flour
1/2 cup psyllium husk powder
1/2 cup applesauce
4 large eggs
1/4 cup coconut oil
4 teaspoons baking powder
2 teaspoons sea salt

Instructions

Preheat oven to 375F. Grease a 8" pie pan with coconut oil.
In a bowl combine all ingredients for dinner rolls until the dough is smooth.
Separate dough into 10 equal balls, then shape into dinner rolls in the palms of your hands.
Set in baking dish and brush with butter or egg wash. Bake on 375F for 25 minutes until golden on top.

Nutrition Facts Paleo Dinner Rolls Amount Per Serving Calories 286 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 7g 35% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 74mg 25% Sodium 599mg 25% Potassium 24mg 1% Total Carbohydrates 18g 6% Dietary Fiber 12g 48% Sugars 2g Protein 8g 16% Vitamin A 2% Calcium 20% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.

February152019

Lemon Garlic Kale Chips

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Zesty lemon garlic kale chips. Homemade kale chip recipe. Easy whole30 snack for on the go. These healthy paleo kale chips are made with just a few ingredients and are SO easy to make!

Print Recipe Lemon Garlic Kale Chips Zesty lemon garlic kale chips. Homemade kale chip recipe. Easy whole30 snack for on-the-go. These healthy paleo kale chips are made with just a few ingredients and are SO easy to make! Ingredients

1 1/2 large bunches of kale
1/2 cup tahini
2 lemons zest and juice
2 tablespoons maple syrup or date paste for whole30
1 1/2 teaspoons garlic seasoning
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/4 teaspoon fresh cracked black pepper

Info Cook Time 2 hours Prep Time 5 minutes Servings servings MetricUS Imperial Course Snack Votes: 5
Rating: 4
You: Rate this recipe! Info Cook Time 2 hours Prep Time 5 minutes Servings servings MetricUS Imperial Course Snack Votes: 5
Rating: 4
You: Rate this recipe! Ingredients

1 1/2 large bunches of kale
1/2 cup tahini
2 lemons zest and juice
2 tablespoons maple syrup or date paste for whole30
1 1/2 teaspoons garlic seasoning
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/4 teaspoon fresh cracked black pepper

Instructions

Preheat oven to 200F. Line 2 baking trays with parchment paper.
In a large bowl whisk together all ingredients (except kale) until smooth. Wash and remove stems from kale then toss in the large bowl until the leaves are evenly coated.
Spread kale out on baking trays in a single layer and bake on 200F for about 2 hours or until crisp.
Once kale is crisp, break the leaves into chip size pieces, then serve.

Nutrition Facts Lemon Garlic Kale Chips Amount Per Serving Calories 166 Calories from Fat 108 % Daily Value* Total Fat 12g 18% Saturated Fat 2g 10% Polyunsaturated Fat 0.4g Monounsaturated Fat 4g Sodium 372mg 16% Potassium 202mg 6% Total Carbohydrates 15g 5% Dietary Fiber 3g 12% Sugars 6g Protein 5g 10% Vitamin A 129% Vitamin C 93% Calcium 14% Iron 13% * Percent Daily Values are based on a 2000 calorie diet.

February132019

Spicy Ginger Cashew Chicken

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Best cashew chicken recipe and it’s whole30 and paleo! This easy dinner is a family favorite- we can’t get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week.

Print Recipe Spicy Ginger Cashew Chicken Best cashew chicken recipe and it's whole30 and paleo! This easy dinner is a family favorite- we can't get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week. Ingredients Chicken

3 large chicken breasts cut in 1" cubes
1 tablespoon olive oil
1 head broccoli
1/2 large yellow onion
1 cup raw cashews
1 tablespoon black sesame seeds to taste
1/4 cup cilantro to taste

Sauce

1/2 cup coconut aminos
1/4 cup chicken broth
1/4 cup soft medjool dates pitted, about 4
2 tablespoons tapioca flour
1 garlic clove
1 1/2 teaspoons ground ginger
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper

Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Chicken

3 large chicken breasts cut in 1" cubes
1 tablespoon olive oil
1 head broccoli
1/2 large yellow onion
1 cup raw cashews
1 tablespoon black sesame seeds to taste
1/4 cup cilantro to taste

Sauce

1/2 cup coconut aminos
1/4 cup chicken broth
1/4 cup soft medjool dates pitted, about 4
2 tablespoons tapioca flour
1 garlic clove
1 1/2 teaspoons ground ginger
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper

Instructions

Cut chicken breasts into 1" cubes. Heat a skillet over medium heat on the stove and drizzle with 1 tablespoon olive oil. Cook chicken in skillet for about 5-8 minutes (stirring on occasion) until just cooked through- when a piece is cut in half, there won't be any pink left.
Chop broccoli and onion into bite size pieces and transfer chicken to a plate. Add broccoli and onion into skillet and cook with a drizzle of olive oil until just soft, but not mushy.
In a blender puree ingredients for sauce until completely smooth, then pour over chicken. Stir in cashews, sesame seeds, and cilantro and serve.

Nutrition Facts Spicy Ginger Cashew Chicken Amount Per Serving Calories 258 Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 1g 5% Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 49mg 16% Sodium 900mg 38% Potassium 258mg 7% Total Carbohydrates 32g 11% Dietary Fiber 9g 36% Sugars 13g Protein 22g 44% Vitamin A 6% Vitamin C 71% Calcium 3% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.

February112019

Fajita Smashed Sweet Potatoes

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Easy vegan fajita smashed potatoes. This easy whole30 and paleo sheet pan dinner is delicious served with creamy avocado lime dip. Smashed baked sweet potatoes with fajita seasoned bell peppers.

Print Recipe Fajita Smashed Sweet Potatoes Easy vegan fajita smashed potatoes. This easy whole30 and paleo sheet pan dinner is delicious served with creamy avocado lime dip. Smashed baked sweet potatoes with fajita seasoned bell peppers. Ingredients

6 small/medium sweet potatoes
1 large red bell pepper
1 large yellow bell pepper
2 teaspoons cumin
1/2 teaspoon sea salt
1/4 teaspoon chipotle seasoning
1 tablespoon olive oil
avocado dip see recipe in notes
cilantro to taste

Info Cook Time 60 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Avocado Lime Dip Recipe- Linked here.

Info Cook Time 60 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Avocado Lime Dip Recipe- Linked here.

Ingredients

6 small/medium sweet potatoes
1 large red bell pepper
1 large yellow bell pepper
2 teaspoons cumin
1/2 teaspoon sea salt
1/4 teaspoon chipotle seasoning
1 tablespoon olive oil
avocado dip see recipe in notes
cilantro to taste

Instructions

Preheat oven to 425F. Line a baking tray with parchment paper. Poke each sweet potato with a fork or knife then set on a baking tray.
Bake sweet potatoes on 425F for about 40-50 minutes until soft when poked with a fork. Then take the tray out and slice them down the middle and smash the potatoes out, then put back in the oven to bake for another 20 minutes.
Slice bell peppers into strips, then saute in a skillet oven medium heat with a drizzle of olive oil, cumin, chipotle powder, and salt. Cook for about 5-8 minutes until soft.
Prepare avocado lime dip (recipe linked in recipe notes), and assemble the sweet potatoes with bell peppers, avocado dip, cilantro, and lime juice. You can add a protein of choice, if wanted or go vegan.

There is no Nutrition Label for this recipe yet.

February92019

Scalloped Sweet Potatoes

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Cheese-free vegan scalloped potato recipe. Easy paleo and whole30 sweet potato casserole for breakfast, lunch, or dinner. A healthy sweet potato side dish for anytime of year!

Print Recipe Scalloped Sweet Potatoes Cheese-free vegan scalloped potato recipe. Easy paleo and whole30 sweet potato casserole for breakfast, lunch, or dinner. A healthy sweet potato side dish for anytime of year! Ingredients

2 large sweet potatoes 1/4" sliced rounds
1 can full fat coconut milk Chaokah brand
1/2 cup chicken broth or vegetable broth for vegan
1/4 cup nutritional yeast
2 tablespoons tapioca flour
1 tablespoon fresh thyme
1 teaspoon garlic seasoning
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper

Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 4
Rating: 5
You: Rate this recipe! Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 4
Rating: 5
You: Rate this recipe! Ingredients

2 large sweet potatoes 1/4" sliced rounds
1 can full fat coconut milk Chaokah brand
1/2 cup chicken broth or vegetable broth for vegan
1/4 cup nutritional yeast
2 tablespoons tapioca flour
1 tablespoon fresh thyme
1 teaspoon garlic seasoning
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper

Instructions

Preheat oven to 350F.
In a saucepan whisk all ingredients together (except potatoes). Heat the sauce over medium heat and whisk continually for about 2-4 minutes until it simmers, thickens, and reaches a thick gravy-like consistency.
Layer the 1/4" thick sliced sweet potatoes into an 8" casserole dish. Pour sauce over potatoes and bake on 350F for about 80 minutes until bubbly and golden on the top.

Nutrition Facts Scalloped Sweet Potatoes Amount Per Serving Calories 321 Calories from Fat 171 % Daily Value* Total Fat 19g 29% Saturated Fat 15g 75% Polyunsaturated Fat 0.03g Monounsaturated Fat 0.01g Sodium 620mg 26% Potassium 242mg 7% Total Carbohydrates 30g 10% Dietary Fiber 5g 20% Sugars 6g Protein 9g 18% Vitamin A 189% Vitamin C 12% Calcium 3% Iron 20% * Percent Daily Values are based on a 2000 calorie diet.

February92019

Spicy Peanut Spaghetti Squash Ramen

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Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.

Print Recipe Spicy Peanut Spaghetti Squash Ramen Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Ingredients

1 large spaghetti squash cooked, see notes
8 oz crimini mushrooms sliced
2-3 teaspoons olive oil for cooking mushrooms
1/2 cup cilantro
1/4 cup chopped peanuts or cashews
2 limes sliced in wedges
black sesame seeds to taste
red peppers flakes to taste
4 cups vegetable broth or chicken broth

Broth

1 can full fat canned coconut milk
1/2 cup peanut butter or cashew/almond butter for paleo/whole30
2 tablespoons coconut aminos
2 tablespoons dates pitted
1 teaspoon green curry paste
1 teaspoon ground ginger
3 garlic cloves

Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 42
Rating: 3.79
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.

Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 42
Rating: 3.79
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.

Ingredients

1 large spaghetti squash cooked, see notes
8 oz crimini mushrooms sliced
2-3 teaspoons olive oil for cooking mushrooms
1/2 cup cilantro
1/4 cup chopped peanuts or cashews
2 limes sliced in wedges
black sesame seeds to taste
red peppers flakes to taste
4 cups vegetable broth or chicken broth

Broth

1 can full fat canned coconut milk
1/2 cup peanut butter or cashew/almond butter for paleo/whole30
2 tablespoons coconut aminos
2 tablespoons dates pitted
1 teaspoon green curry paste
1 teaspoon ground ginger
3 garlic cloves

Instructions

In a fry pan add sliced mushrooms and a drizzle of olive oil. Saute until golden- stirring on occasion. Then set aside.
In a blender or food processor puree ingredients for sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
Add spaghetti squash ramen noodles and sautéed mushrooms to the saucepan and heat until it reaches eating temperature. Top with fresh lime juice/lime wedges, sesame seeds, cilantro, chopped peanuts, and red pepper flakes to taste.

Nutrition Facts Spicy Peanut Spaghetti Squash Ramen Amount Per Serving Calories 613 Calories from Fat 414 % Daily Value* Total Fat 46g 71% Saturated Fat 17g 85% Polyunsaturated Fat 9g Monounsaturated Fat 16g Sodium 1439mg 60% Potassium 940mg 27% Total Carbohydrates 43g 14% Dietary Fiber 12g 48% Sugars 18g Protein 16g 32% Vitamin A 14% Vitamin C 25% Calcium 10% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.

February22019

Avocado Lime Dip

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Avocado lime dip ready in two minutes! Vegan avocado guacamole dip, perfect dip for veggie sticks, crackers, and chips. Easy paleo and whole30 side dish. This fresh and tasty avocado dip is a life-changing easy meal prep hack- add it to any dish to upgrade your meal.

Print Recipe Avocado Lime Dip Avocado lime dip ready in two minutes! Vegan avocado guacamole dip, perfect dip for veggie sticks, crackers, and chips. Easy paleo and whole30 side dish. This fresh and tasty avocado dip is a life-changing easy meal prep hack- add it to any dish to upgrade your meal. Ingredients

2 large avocados pitted, peeled
1/2 cup full fat canned coconut milk or coconut yogurt
lime juice from 1 lime
1 teaspoon garlic seasoning to taste
1/2 teaspoon sea salt to taste

Info Prep Time 2-5 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 3
Rating: 4
You: Rate this recipe! Info Prep Time 2-5 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 3
Rating: 4
You: Rate this recipe! Ingredients

2 large avocados pitted, peeled
1/2 cup full fat canned coconut milk or coconut yogurt
lime juice from 1 lime
1 teaspoon garlic seasoning to taste
1/2 teaspoon sea salt to taste

Instructions

In a bowl mash all ingredients together with a fork and serve.

Nutrition Facts Avocado Lime Dip Amount Per Serving Calories 89 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 123mg 5% Potassium 188mg 5% Total Carbohydrates 4g 1% Dietary Fiber 3g 12% Sugars 0.2g Protein 0.2g 0% Vitamin C 5% Calcium 0.01% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.

January312019

Sweet Potato Fries

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How to make crispy sweet potato fries in 30 minutes! Paleo and whole30 sweet potato fries are a healthy side dish or snack. Make these easy sweet potato fries to serve along a salad or soup. Delicious! Crispy! Easy!

Print Recipe Sweet Potato Fries How to make crispy sweet potato fries in 30 minutes! Paleo and whole30 sweet potato fries are a healthy side dish or snack. Make these easy sweet potato fries to serve along a salad or soup. Delicious! Crispy! Easy! Ingredients

2 pounds sweet potatoes
2 tablespoons olive oil
2 tablespoons tapioca flour
1 teaspoon sea salt to taste

Info Cook Time 30 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 11
Rating: 3.91
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 11
Rating: 3.91
You: Rate this recipe! Ingredients

2 pounds sweet potatoes
2 tablespoons olive oil
2 tablespoons tapioca flour
1 teaspoon sea salt to taste

Instructions

Preheat oven to 425F. Line two baking trays with parchment paper.
Slice sweet potatoes into 1/4" thick strips lengthwise and divide between the two baking trays.
Drizzle 1 tablespoon olive oil over each set of sweet potatoes and toss until evenly coated.
Toss 1 tablespoon tapioca flour with each set of sweet potatoes until evenly coated, then bake on 425F for about 25 minutes until golden, then turn them and cook for another 5-10 minutes or until crispy on the edges. Sprinkle with sea salt- to taste.

Nutrition Facts Sweet Potato Fries Amount Per Serving Calories 186 Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 1g 5% Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 402mg 17% Potassium 509mg 15% Total Carbohydrates 35g 12% Dietary Fiber 5g 20% Sugars 6g Protein 2g 4% Vitamin A 429% Vitamin C 6% Calcium 5% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.