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Creamy Avocado Cilantro Lime Dressing

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.

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 Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 131
Rating: 3.66
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 131
Rating: 3.66
You: Rate this recipe! Ingredients Instructions
  1. 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.
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Gluten-Free Chocolate Crumble Bars

Gluten-Free Chocolate Crumble Bars

Gluten-free chocolate crumble bars are like fruit cobbler, but make it chocolate! So yummy and easy to make. This guilt free dessert is made with coconut sugar and dark chocolate.

Print Recipe Gluten-Free Chocolate Crumble Bars Gluten-free chocolate crumble bars are like fruit cobbler, but make it chocolate! So yummy and easy to make. This guilt free dessert is made with coconut sugar and dark chocolate. Ingredients Info Cook Time 25 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line the bottom of a 6" dish with parchment paper
  2. In a bowl combine all ingredients, except chocolate.
  3. Put 3/4 the oat mix into the 6" pan lined with parchment paper and pat down with a spatula.
  4. Chop Jojo's chocolate into bite size pieces and layer over oats, then sprinkle the remaining oat mixture evenly over top and bake on 350F for 25 minutes until golden. Allow to cool until solid before serving.
Nutrition Facts Gluten-Free Chocolate Crumble Bars Amount Per Serving Calories 143 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 6g 30% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.5g Sodium 69mg 3% Potassium 18mg 1% Total Carbohydrates 14g 5% Dietary Fiber 2g 8% Sugars 8g Protein 2g 4% Calcium 1% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Pretzels Made With Sweet Potato

Paleo Pretzels Made With Sweet Potato

Paleo pretzels made with sweet potato! These gluten-free pretzels are easy to make and they are soft and chewy, like a real soft-baked pretzel. Can’t stop eating them!

Print Recipe Paleo Pretzels Made With Sweet Potato Paleo pretzels made with sweet potato! These gluten-free pretzels are easy to make and they are soft and chewy, like a real soft-baked pretzel. Can't stop eating them! Ingredients Info Passive Time 60 minutes Cook Time 25 minutes Prep Time 15 minutes Servings large pretzels MetricUS Imperial Course Bread, Snack Votes: 7
Rating: 3.43
You: Rate this recipe! Info Passive Time 60 minutes Cook Time 25 minutes Prep Time 15 minutes Servings large pretzels MetricUS Imperial Course Bread, Snack Votes: 7
Rating: 3.43
You: Rate this recipe! Ingredients Instructions
  1. Add warm water and maple syrup to a small cup or bowl and sprinkle yeast over top and set aside for 10 minutes until yeast is bubbly and activated.
  2. Add all ingredients (except egg) to a food processor (or mix by hand). Once dough is combined, cover with a clean towel and let it sit in a still and warm area of the kitchen for 60 minutes until dough has risen.
  3. Preheat oven to 350F. Line a baking tray with parchment paper.
  4. Once dough has risen, knead dough, then divide into four equal parts of dough. Roll out into about 3/4" tubes and fold into pretzel shapes.
  5. Place pretzels on baking tray lined with parchment paper and brush with an egg wash. Sprinkle with sea salt flakes and bake on 350F for 25 minutes.
Nutrition Facts Paleo Pretzels Made With Sweet Potato Amount Per Serving Calories 219 Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 4g 20% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.4g Sodium 429mg 18% Potassium 445mg 13% Total Carbohydrates 43g 14% Dietary Fiber 3g 12% Sugars 9g Protein 2g 4% Vitamin A 191% Vitamin C 43% Calcium 3% Iron 4% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Egg-Free Cinnamon Rolls

Paleo Egg-Free Cinnamon Rolls

These are my favorite paleo cinnamon rolls- and they are egg-free! These delicious paleo cinnamon rolls are made with sweet potato and they have no sugar, so you feel pretty great after eating them.

Print Recipe Paleo Egg-Free Cinnamon Rolls These are my favorite paleo cinnamon rolls- and they are egg-free! These delicious paleo cinnamon rolls are made with sweet potato and they have no sugar, so you feel pretty great after eating them. Ingredients Cinnamon Rolls Other Info Cook Time 35-40 minutes Prep Time 15 minutes Servings cinnamon rolls MetricUS Imperial Course Dessert Votes: 5
Rating: 3.4
You: Rate this recipe! Recipe Notes

Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.

Other frosting options: Simple Mills Frosting or my coconut maple glaze found here.

Info Cook Time 35-40 minutes Prep Time 15 minutes Servings cinnamon rolls MetricUS Imperial Course Dessert Votes: 5
Rating: 3.4
You: Rate this recipe! Recipe Notes

Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.

Other frosting options: Simple Mills Frosting or my coconut maple glaze found here.

Ingredients Cinnamon Rolls Other Instructions
  1. Cut sweet potato into cubes, steam until soft, then drain and add to food processor, and puree. Then add rest of ingredients for dough and puree until smooth.
  2. Preheat oven to 350F. Line a 8" pie pan with parchment paper.
  3. Roll dough out on a floured surface until it's about 1/4" thick. Spread a thin layer of frosting over the dough, generously sprinkle with cinnamon and raisins, then roll up and slice into 1 1/2" thick rolls. Place in pie pan and bake on 350F until golden brown on the outside and the puff up- 35-40 minutes.
  4. Once the cinnamon rolls have cooked, allow to cool slightly before frosting.
There is no Nutrition Label for this recipe yet.
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Sweet Potato Pumpkin Crackers

Sweet Potato Pumpkin Crackers

Pumpkin fall spice crackers made with sweet potatoes instead of flour!

Print Recipe Sweet Potato Pumpkin Crackers Pumpkin fall spice crackers made with sweet potatoes instead of flour! These grain free and paleo crackers are full of autumn flavors, nice and crunchy, and are perfect paired with a side of vanilla yogurt dip or served on a cheese board. Ingredients Crackers Topping Info Cook Time 35 minutes Prep Time 10 minutes Servings pan MetricUS Imperial Course Side Dish, Snack Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 35 minutes Prep Time 10 minutes Servings pan MetricUS Imperial Course Side Dish, Snack Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Crackers Topping Instructions
  1. Preheat oven to 275F. Line a 9" by 13" baking tray with parchment paper.
  2. Combine ingredients for crackers in a food processor until smooth.
  3. Press cracker dough out flat on the parchment paper (you can use a rolling pin or your hands for this). Make crackers 1/16” thick.
  4. In a small bowl whisk together the cinnamon and coconut sugar for the topping (optional). Sprinkle the topping over the cracker dough and spread out into an even layer. Cut dough into 1-1 1/2” squares.
  5. Bake on 275 for 20 mins. Then move oven temp to 350F and bake for 8-10 mins, then remove any crackers that are dark golden brown (these will be the ones around the edge that have finished cooking first). Return rest of crackers to the oven and bake for another 5 minutes until golden.
Nutrition Facts Sweet Potato Pumpkin Crackers Amount Per Serving Calories 410 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 12g 60% Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 495mg 21% Potassium 163mg 5% Total Carbohydrates 65g 22% Dietary Fiber 8g 32% Sugars 16g Protein 3g 6% Vitamin A 193% Vitamin C 24% Calcium 11% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Chocolate Peanut Butter Cups

Healthy Chocolate Peanut Butter Cups

Healthier chocolate peanut butter cups. Make at home with this easy and fast recipe! See directions for a paleo version too. You’re not gonna want to go back, once you have tasted these. Enjoy!

Print Recipe Healthy Chocolate Peanut Butter Cups Healthier chocolate peanut butter cups. Make at home with this easy and fast recipe! See directions for a paleo version too. You’re not gonna want to go back, once you have tasted these. Enjoy! Ingredients Chocolate Layer Nut Butter Layer Info Passive Time 30 minutes Cook Time 5 minutes Prep Time 10 minutes Servings cups MetricUS Imperial Course Dessert, Snack Votes: 5
Rating: 3.6
You: Rate this recipe! Info Passive Time 30 minutes Cook Time 5 minutes Prep Time 10 minutes Servings cups MetricUS Imperial Course Dessert, Snack Votes: 5
Rating: 3.6
You: Rate this recipe! Ingredients Chocolate Layer Nut Butter Layer Instructions
  1. Melt chocolate chips and coconut oil in a double boiler on the stove over low heat until just soft, then remove and stir until smooth.
  2. In a small bowl whip together ingredients for peanut butter filling until smooth.
  3. Fill a mini muffin pan with paper liners.
  4. Fill each cup halfway with melted chocolate. Then scoop about 1 teaspoon peanut butter filling into the center of each cup. Cover up with more chocolate and chill in freezer for 30 minutes.
  5. Once chilled, sprinkle with sea salt flakes and serve or store in fridge/freezer (if storing the freezer, allow to thaw for 5 minutes before serving).
Nutrition Facts Healthy Chocolate Peanut Butter Cups Amount Per Serving Calories 123 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 5g 25% Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 36mg 2% Potassium 24mg 1% Total Carbohydrates 13g 4% Dietary Fiber 1g 4% Sugars 9g Protein 2g 4% Calcium 0.2% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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Raw Lemon Larabar Bites

Raw Lemon Larabar Bites

Raw lemon larabar bites are an easy snack to make for meal prep and on the go! These paleo snacks taste like lemon pie and are made with just a few healthy ingredients. Gluten free and allergen friendly. 

Print Recipe Raw Lemon Larabar Bites Raw lemon larabar bites are an easy snack to make for meal prep and on the go! These paleo snacks taste like lemon pie and are made with just a few healthy ingredients. Ingredients Info Prep Time 5 minutes Servings balls MetricUS Imperial Course Snack Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings balls MetricUS Imperial Course Snack Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. In a food processor combine all ingredients (except shredded coconut) and blend until it reaches a course consistency, but still sticks together when pressed between your fingers.
  2. Use a small ice-cream scoop and form about 22 balls (roll the dough between the palms of your hands to create a smooth and even ball). Then roll in finely shredded coconut to coat the outside.
  3. Serve or store in fridge or freezer.
Nutrition Facts Raw Lemon Larabar Bites Amount Per Serving Calories 90 Calories from Fat 27 % Daily Value* Total Fat 3g 5% Saturated Fat 1g 5% Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 47mg 2% Potassium 73mg 2% Total Carbohydrates 15g 5% Dietary Fiber 1g 4% Sugars 11g Protein 2g 4% Vitamin C 0.1% Calcium 1% Iron 4% * Percent Daily Values are based on a 2000 calorie diet.
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Vegan Artichoke Dip

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.

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 Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 5
Rating: 4
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 5
Rating: 4
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F.
  2. 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.
  3. Add rest of ingredients (except spinach and 1 cup diced artichoke hearts) and blend until combined.
  4. Transfer dip into a bowl and stir in spinach and chopped artichoke hearts.
  5. 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.
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Mint Chocolate Chip Ice-Cream

Mint Chocolate Chip Ice-Cream

Mint chocolate chip ice-cream made with avocados! Dairy free and delicious ice-cream recipe. You DON’T even need an ice-cream maker to make this recipe! Love this paleo and vegan recipe for mint chocolate chip ice-cream.

Print Recipe Mint Chocolate Chip Ice-Cream Mint chocolate chip ice-cream made with avocados! Dairy free and delicious ice-cream recipe that you DON'T even need an ice-cream maker to make this recipe! Love this paleo and vegan recipe for mint chocolate chip ice-cream. Ingredients Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 6
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 6
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. In a blender combine all ingredients (except chocolate chips) until smooth. Then stir in chocolate chips.
  2. Pour ice-cream into a metal bowl and chill in freezer overnight or until it reaches ice-cream consistency.
Nutrition Facts Mint Chocolate Chip Ice-Cream Amount Per Serving Calories 174 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 6g 30% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Sodium 7mg 0% Potassium 125mg 4% Total Carbohydrates 18g 6% Dietary Fiber 2g 8% Sugars 14g Protein 1g 2% Vitamin C 3% Calcium 2% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Blueberry Cream Pie

Blueberry Cream Pie

Blueberry creamy pie made with dairy-free coconut cream filling and a homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe.

Print Recipe Blueberry Cream Pie Blueberry creamy pie made with dairy-free coconut cream filling and homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe. Ingredients Cust Filling Topping Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4
Rating: 4.75
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4
Rating: 4.75
You: Rate this recipe! Ingredients Cust Filling Topping Instructions
  1. Preheat oven to 350F. Line the bottom of a 8" pie or tart pan with parchment paper.
  2. In a food processor, combine ingredients for crust until it pulses together and becomes a graham cracker crust consistency.
  3. With your fingers or the bottom of a measuring cup, press crust into the bottom and halfway up the sides of pie pan.
  4. Bake crust on 350F for about 15 minutes until golden, then cool before adding filling.
  5. In a saucepan whisk together all ingredients (except coconut shreds) for filling. Heat on stove until simmers and becomes smooth. Use an immersion blender or transfer to a regular blender to puree until completely smooth of any gelatin clumps. Then stir in coconut flakes.
  6. Pour filling over crust and chill in freezer for about 30-60 minutes or until reaches desired consistency.
  7. Once pie is chilled, top with fresh blueberries and serve. Optional: drizzle lightly with honey or top with ice-cream.
Nutrition Facts Blueberry Cream Pie Amount Per Serving Calories 290 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 11g 55% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.4g Sodium 164mg 7% Potassium 171mg 5% Total Carbohydrates 40g 13% Dietary Fiber 4g 16% Sugars 20g Protein 5g 10% Vitamin A 1% Vitamin C 4% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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