Vegan
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Stuffed Banana Paleo Diet Snacks
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These stuffed bananas are a healthy snack idea. Made with almond butter and bananas; topped with coconut butter, mini chocolate chips, and sea salt flakes. Make this easy paleo diet snack for breakfast for after dinner treat.
Print Recipe Stuffed Banana Paleo Diet Snacks These stuffed bananas are a healthy snack idea. Made with almond butter and bananas; topped with coconut butter, mini chocolate chips, and sea salt flakes. Make this easy paleo diet snack for breakfast for after dinner treat. Ingredients- 2 bananas sliced in half lengthwise
- almond butter
- walnuts or pecans
- coconut butter
- mini chocolate chips
- sea salt flakes
Rating: 3.4
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Snack Votes: 5
Rating: 3.4
You: Rate this recipe! Ingredients
- 2 bananas sliced in half lengthwise
- almond butter
- walnuts or pecans
- coconut butter
- mini chocolate chips
- sea salt flakes
- Place banana halves on a plate and spread with nut butter. Sandwich other half of banana on top. Top with walnuts, chocolate chips, drizzle with coconut butter, and sprinkle with sea salt flakes. Store in fridge or freezer.
10 Minute Cauliflower Summer Salad
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10 Minute cauliflower summer salad. Made with raw cauliflower, juicy tomatoes, and creamy avocado lime dressing. A refreshing paleo and whole30 lunch recipe for meal prep.
Print Recipe 10 Minute Cauliflower Summer Salad 10 Minute cauliflower summer salad. Made with raw cauliflower, juicy tomatoes, and creamy avocado lime dressing. A refreshing paleo and whole30 lunch recipes for meal prep. Ingredients Salad- 2 cups cauliflower rice
- 1 cup cherry tomatoes sliced
- 1/2 cup cilantro chopped
- 1 cup spinach
- 1/2 red bell pepper chopped
- 1/4 red onion minced
- 1 large avocado pitted and peeled
- 1/2 cup cilantro
- lemon or lime juice from 1 fruit
- 1/4 cup olive oil
- 1/4 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt or to taste
Rating: 5
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Salad
- 2 cups cauliflower rice
- 1 cup cherry tomatoes sliced
- 1/2 cup cilantro chopped
- 1 cup spinach
- 1/2 red bell pepper chopped
- 1/4 red onion minced
- 1 large avocado pitted and peeled
- 1/2 cup cilantro
- lemon or lime juice from 1 fruit
- 1/4 cup olive oil
- 1/4 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt or to taste
- Blend ingredients for sauce in a food process or blender until smooth.
- Add ingredients for salad into a large bowl and stir together with dressing. Optional: serve with grilled chicken breast for extra protein.
Creamy Cauliflower Vegetable Whole30 Soup
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Creamy dairy free cauliflower soup with sauteed carrots, mushrooms, garlic, and onions. An easy whole30, paleo, and healthy dinner for meal prep!
Print Recipe Creamy Cauliflower Vegetable Whole30 Soup Creamy dairy free cauliflower soup with sauteed carrots, mushrooms, garlic, and onions. An easy whole30, paleo, and healthy dinner for meal prep! Ingredients- 1 medium cauliflower head chopped
- 2 large carrots chopped
- 8 oz brown cirmini mushrooms sliced
- 1/2 large white onion minced
- 4 large garlic cloves minced
- 6 tablespoons olive oil
- 1-2 teaspoons sea salt to taste
- fresh cracked black pepper to taste
- 1 cup spinach optional
Rating: 3.66
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 91
Rating: 3.66
You: Rate this recipe! Ingredients
- 1 medium cauliflower head chopped
- 2 large carrots chopped
- 8 oz brown cirmini mushrooms sliced
- 1/2 large white onion minced
- 4 large garlic cloves minced
- 6 tablespoons olive oil
- 1-2 teaspoons sea salt to taste
- fresh cracked black pepper to taste
- 1 cup spinach optional
- In a soup pot saute minced garlic, onion, chopped carrots, and mushrooms with 2 tablespoons olive oil until golden and soft (add water if needed- to keep from sticking to pan).
- Steam cauliflower in a saucepan with water until soft, then puree in a high speed blender with olive oil, salt, and pepper until smooth (add more or less olive oil, based on the size of your cauliflower head to get the right thick and creamy consistency). Stir pureed cauliflower into sautéed vegetables, add spinach and wilt, then serve!
5 Minute Kale Avocado Pesto
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5 minute kale pesto made with avocado, olive oil, and garlic. An easy paleo whole30 sauce to serve with pasta, veggie sticks, or eat with a spoon! A healthy, light, and fresh sauce.
Print Recipe 5 Minute Kale Avocado Pesto 5 minute kale pesto made with avocado, olive oil, and garlic. An easy paleo whole30 sauce to serve with pasta, veggie sticks, or eat with a spoon! A healthy, light, and fresh sauce. Ingredients- 2 cups kale torn into pieces
- 1/2 medium avocado pitted and peeled
- lemon juice from 1/2-1 lemon, to taste
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 garlic clove
- 1/2 teaspoon sea salt flakes to taste
Rating: 4.5
You: Rate this recipe! Info Prep Time 5 minutes Servings cups MetricUS Imperial Course Sauce Votes: 4
Rating: 4.5
You: Rate this recipe! Ingredients
- 2 cups kale torn into pieces
- 1/2 medium avocado pitted and peeled
- lemon juice from 1/2-1 lemon, to taste
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 garlic clove
- 1/2 teaspoon sea salt flakes to taste
- In a food processor blend all ingredients until it reaches desired consistency.
2 Ingredient Cauliflower Paleo Gnocchi
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Homemade two ingredient cauliflower gnocchi. Easy, healthy, and delicious! An easy whole30 and paleo dinner that makes for easy meal prep.
Print Recipe 2 Ingredient Cauliflower Paleo Gnocchi Homemade two ingredient cauliflower gnocchi. Easy, healthy, and delicious! An easy whole30 and paleo dinner that makes for easy meal prep. Ingredients Gnocchi- 4 cups cauliflower minced
- 3/4 cup cassava flour
- 1/2 teaspoon sea salt optional
- 1 can full fat canned coconut milk
- 4 cups spinach
- 2 large garlic cloves
- 2 tablespoons tapioca flour
- salt and pepper to taste
Rating: 3.58
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 108
Rating: 3.58
You: Rate this recipe! Ingredients Gnocchi
- 4 cups cauliflower minced
- 3/4 cup cassava flour
- 1/2 teaspoon sea salt optional
- 1 can full fat canned coconut milk
- 4 cups spinach
- 2 large garlic cloves
- 2 tablespoons tapioca flour
- salt and pepper to taste
- Heat oven to 425F.
- Steam cauliflower for about five minutes until soft. Ring water out of cauliflower by putting it in a dish towel and squeezing the excess water out. The remaining cauliflower should measure out to about 1 1/2 cups.
- In a food processor blend ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).
- 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 in. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Place gnocchi on a baking tray lined with parchment paper and lightly drizzled with olive oil. Bake on 425F for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.
- In a saucepan stir together ingredients for sauce (except spinach) and whisk continuously (or use a hand blender) until smooth and the sauce begins to thicken. If you overcook it, it will become too thick and gooey from the flour. Stir continuously to avoid clumping. Then remove from heat, add spinach, wilt it, then stir in gnocchi.
Golden Turmeric Vegetable Soup
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Creamy golden turmeric vegetable soup; made with vegetables, cashews, and curry spices! A warm and comforting paleo whole30 dinner recipe, full of rich earthy flavors.
Print Recipe Golden Turmeric Vegetable Soup Creamy golden turmeric vegetable soup; made with vegetables, cashews, and curry spices! A warm and comforting paleo whole30 dinner recipe, full of rich earthy flavors. Ingredients- 1 medium sweet potato peeled, chopped
- 2 large carrots chopped
- 1/4 head cauliflower chopped
- 1/2 large white onion chopped
- 2 large garlic cloves
- 1 cup raw cashews
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger grated
- 1 tablespoon turmeric powder
- 1 tablespoon red curry paste
- 2 teaspoons sea salt
- black pepper to taste
- dash of nutmeg
- lemon juice from 1/2 large lemon
- 4 cups water or vegetable broth
Rating: 3.42
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12
Rating: 3.42
You: Rate this recipe! Ingredients
- 1 medium sweet potato peeled, chopped
- 2 large carrots chopped
- 1/4 head cauliflower chopped
- 1/2 large white onion chopped
- 2 large garlic cloves
- 1 cup raw cashews
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger grated
- 1 tablespoon turmeric powder
- 1 tablespoon red curry paste
- 2 teaspoons sea salt
- black pepper to taste
- dash of nutmeg
- lemon juice from 1/2 large lemon
- 4 cups water or vegetable broth
- In a large soup pot add olive oil, cashews, and vegetables. Cover with a lid and saute until soft (stirring on occasion). Then add spices and water.
- Blend everything in a large blender until smooth and serve.
Sweet Potato Paleo Breakfast Bowl
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Make ahead paleo diet sweet potato breakfast bowl idea! Made with sweet potato, almond butter, and coconut milk. A brilliant easy way to start your morning! This recipe can be made ahead and stored in the freezer for to-go meals.
Print Recipe Sweet Potato Paleo Breakfast Bowl Make ahead paleo diet sweet potato breakfast bowl idea! Made with sweet potato, almond butter, and coconut milk. A brilliant easy way to start your morning! This recipe can be made ahead and stored in the freezer for to-go meals. Ingredients- 2 large white sweet potatos steamed
- 1/4 cup almond butter
- 4-6 tablespoons coconut milk
- 1 teaspoon sea salt to taste
- vanilla bean to taste
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 2 large white sweet potatos steamed
- 1/4 cup almond butter
- 4-6 tablespoons coconut milk
- 1 teaspoon sea salt to taste
- vanilla bean to taste
- In a food processor blend ingredients together until smooth (If you don't have a cooked sweet potato on hand- peel and dice sweet potato, steam until soft, then drain water, and use as directed).
- Top with any of your favorite toppings! I went for the fruit + nut combo.
Whole30 Vegan Sweet Potato Falafel Bowl
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Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen.
Print Recipe Whole30 Vegan Sweet Potato Falafel Bowl Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen. Ingredients Falafel- 1 cup sweet potato minced
- 1 cup cauliflower rice
- 1/4 white onion
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
- 1/4 cup almond flour
- 3-4 medium garlic cloves
- 1 tablespoon ground cumin
- 1 large egg or flax egg for vegan- see notes on how to make
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- olive oil for drizzling/cooking
- 1/4 cup full fat canned coconut milk
- 1/4 cup paleo mayonnaise
- 1/4 green bell pepper
- 2 tablespoons fresh mint
- 2 tablespoons chives
- 2 tablespoons fresh oregano
- 1 large garlic clove
- lemon juice from 1/2 lemon
- salt and pepper to taste
- 2 cups rainbow chard chopped
- 2 cups arugula
- 1/2 cup clover sprouts
- 1 small orange bell pepper julienned
- 1 small red bell pepper julienned
- 1-2 portobello mushrooms grilled
- 2 rounds pineapple grilled
- 1 small apple shredded
- 1 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/4 cup almonds crushed
- 1/4 cup pumpkin seeds
Rating: 4
You: Rate this recipe! Recipe Notes
Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.
Info Cook Time 30 minutes Prep Time 15-20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 7Rating: 4
You: Rate this recipe! Recipe Notes
Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.
Ingredients Falafel- 1 cup sweet potato minced
- 1 cup cauliflower rice
- 1/4 white onion
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
- 1/4 cup almond flour
- 3-4 medium garlic cloves
- 1 tablespoon ground cumin
- 1 large egg or flax egg for vegan- see notes on how to make
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- olive oil for drizzling/cooking
- 1/4 cup full fat canned coconut milk
- 1/4 cup paleo mayonnaise
- 1/4 green bell pepper
- 2 tablespoons fresh mint
- 2 tablespoons chives
- 2 tablespoons fresh oregano
- 1 large garlic clove
- lemon juice from 1/2 lemon
- salt and pepper to taste
- 2 cups rainbow chard chopped
- 2 cups arugula
- 1/2 cup clover sprouts
- 1 small orange bell pepper julienned
- 1 small red bell pepper julienned
- 1-2 portobello mushrooms grilled
- 2 rounds pineapple grilled
- 1 small apple shredded
- 1 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/4 cup almonds crushed
- 1/4 cup pumpkin seeds
- Preheat oven to 400F. Line a baking tray with parchment paper.
- In a food processor combine ingredients for falafel.
- Scoop one heaping tablespoon at a time onto a baking tray lined with parchment paper. Drizzle falafel balls with olive oil and bake on 400F for 20 minutes on one side then turn and cook for another 10 on the other side.
- Blend ingredients for sauce in a blender or food processor.
- Assemble salad bowl with any of the following ingredients: chopped rainbow chard, arugula, clover sprouts, red bell pepper, orange bell pepper, grilled portobello mushrooms, grilled pineapple, grated apple, fresh berries, crushed almonds, pumpkin seeds, falafel balls, and sauce.
5 Minute Fruit Tart With Creamy Banana Filling
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This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don’t worry- you don’t taste it, it just tastes like fruity goodness, but it’s secretly good for you! Paleo, dairy free, and made in five minutes!
Print Recipe 5 Minute Fruit Tart With Creamy Banana Filling This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don't worry- you don't taste it, it just tastes like fruity goodness, but it's secretly good for you! Paleo, dairy free, and made in five minutes! Ingredients Crust- 2 cups walnuts
- 12 large medjool dates pitted
- pinch of sea salt
- 6 medium frozen bananas
- 2 cups frozen cauliflower
- 1 1/2 cups frozen pineapple
- lemon juice from 1/2 lemon
- fresh berries
- full fat canned coconut milk
- honey for drizzling
Rating: 4.43
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 7
Rating: 4.43
You: Rate this recipe! Ingredients Crust
- 2 cups walnuts
- 12 large medjool dates pitted
- pinch of sea salt
- 6 medium frozen bananas
- 2 cups frozen cauliflower
- 1 1/2 cups frozen pineapple
- lemon juice from 1/2 lemon
- fresh berries
- full fat canned coconut milk
- honey for drizzling
- In a food processor pulse together ingredients for curst until the mixture sticks together in your fingers when you pinch it. Then press into the bottom of a 8" or 10" tart pan (I line the bottom of my pan with parchment paper for easy removal). If you have time, pop it in the freezer for as long as possible.
- In a high speed blender puree ingredients for filling until smooth then scoop over crust. Top with berries, a drizzle of coconut milk and honey. Note: if the filling starts to get runny, just pop it in the freezer for a few minutes!
Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema
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Favorite paleo/whole30 lunch idea: these pitas made with cauliflower, topped with roasted vegetables and the best avocado sauce you’ll ever have!
Print Recipe Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema New favorite paleo whole30 lunch idea: these roasted veg cauliflower pitas with avocado crema. The pitas are made with cauliflower and eggs and taste amazing! Topped off with roasted vegetables and the best avocado crema that will change your life! Ingredients Cauliflower Pitas- 4 packed cups cauliflower rice
- 2 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic herb seasoning or italian seasonings
- 1/2 teaspoon sea salt
- 4 cups cauliflower florets in bite size pieces
- 1 large white sweet potato peeled
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- black pepper flakes to taste
- olive oil for drizzling
- 2 pitted avocados
- 1/2 cup cilantro
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 serrano pepper
- 2 medium cloves garlic
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- lime juice from 1 1/2 limes
Rating: 3.91
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings pitas MetricUS Imperial Course Main Dish Votes: 23
Rating: 3.91
You: Rate this recipe! Ingredients Cauliflower Pitas
- 4 packed cups cauliflower rice
- 2 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic herb seasoning or italian seasonings
- 1/2 teaspoon sea salt
- 4 cups cauliflower florets in bite size pieces
- 1 large white sweet potato peeled
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- black pepper flakes to taste
- olive oil for drizzling
- 2 pitted avocados
- 1/2 cup cilantro
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 serrano pepper
- 2 medium cloves garlic
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- lime juice from 1 1/2 limes
- Preheat oven to 425F. Line a baking tray with parchment paper.
- Steam cauliflower rice for five minutes until soft, then drain excess water- put the cauliflower into a colander and press the cauliflower down with a large spatula to really get rid of any water, otherwise tortillas will be soggy. You can also squeeze out the water by wringing it out in a clean dish towel.
- In a food processor blend cauliflower with rest of ingredients until smooth.
- Make four equal balls of dough and press down into 1/2" thick pitas. Bake on 425F for 30-40 minutes until golden. After pitas have cooked allow to cool, so they can "solidify". Note: if the pitas are still set inside, pop them in the toaster for a few minutes!
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Dice sweet potato into 1/2" chunks. Add sweet potatoes and cauliflower florets on a baking tray lined with parchment paper, drizzle with olive oil, toss with spices, and bake on 425F for 30 minutes.
- In a food processor or high speed blender combine ingredients for avocado crema until smooth.
- Assemble pitas by layering on avocado crema and roasted vegetables onto cauliflower pitas. Optional: top with cilantro and full fat coconut milk or yogurt.