Vegetarian

Blueberry Cream Pie

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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

1 cup soft medjool dates pitted
1/4 cup coconut oil
3/4 cup arrowroot flour
1/4 cup cococnut flour
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon baking soda

Filling

2 cups full fat canned coconut milk about 1 1/2 can Chaokoh brand
1/4 cup maple syrup
1 teaspoon vanilla extract or vanilla bean to taste
1/4 teaspoon sea salt
5 teaspoons gelatin
1/2 cup coconut shreds

Topping

16 oz blueberries

Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 11
Rating: 3.73
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 11
Rating: 3.73
You: Rate this recipe! Ingredients Cust

1 cup soft medjool dates pitted
1/4 cup coconut oil
3/4 cup arrowroot flour
1/4 cup cococnut flour
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon baking soda

Filling

2 cups full fat canned coconut milk about 1 1/2 can Chaokoh brand
1/4 cup maple syrup
1 teaspoon vanilla extract or vanilla bean to taste
1/4 teaspoon sea salt
5 teaspoons gelatin
1/2 cup coconut shreds

Topping

16 oz blueberries

Instructions

Preheat oven to 350F. Line the bottom of a 8" pie or tart pan with parchment paper.
In a food processor, combine ingredients for crust until it pulses together and becomes a graham cracker crust consistency.
With your fingers or the bottom of a measuring cup, press crust into the bottom and halfway up the sides of pie pan.
Bake crust on 350F for about 15 minutes until golden, then cool before adding filling.
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.
Pour filling over crust and chill in freezer for about 30-60 minutes or until reaches desired consistency.
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.

February282019

Homemade Fudge

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Easy homemade fudge recipe, made with just two ingredients! Melt in your mouth paleo fudge recipe anyone can make at home in their kitchen. Perfect freezer-friendly healthier candy option to have on hand.

Print Recipe Homemade Fudge Easy homemade fudge recipe, made with just two ingredients! Melt in your mouth paleo fudge recipe anyone can make at home in their kitchen. Perfect freezer-friendly healthier candy option to have on hand. Ingredients

2 cups chocolate chips or paleo chocolate bar
1 cup full fat canned coconut milk I use chaokoh brand

Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Ingredients

2 cups chocolate chips or paleo chocolate bar
1 cup full fat canned coconut milk I use chaokoh brand

Instructions

In a saucepan or double boiler, heat coconut milk until hot, but not boiling, then remove from heat and add chocolate chips and set for 30 seconds until melted.
Stir until the mixture is completely smooth, then pour into a 4" by 8" pan lined with parchment paper and cool in the freezer until solid (about 1 hour).
Slice into about 1" squares and serve or store in freezer.

Nutrition Facts Homemade Fudge Amount Per Serving Calories 109 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 5g 25% Sodium 2mg 0% Total Carbohydrates 14g 5% Dietary Fiber 1g 4% Sugars 9g Protein 1g 2% 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.

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: 41
Rating: 3.76
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: 41
Rating: 3.76
You: Rate this recipe! Recipe Notes

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: 10
Rating: 4.2
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 10
Rating: 4.2
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.

January82019

Two Ingredient Sweet Potato Tortillas

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Two ingredient sweet potato paleo tortillas. An easy gluten free and paleo tortilla recipe. These tortillas are pliable, delicious, and easy to make!

Print Recipe Two Ingredient Sweet Potato Tortillas Two ingredient sweet potato paleo tortillas. An easy gluten free and paleo tortilla recipe. These tortillas are pliable, delicious, and easy to make! Ingredients

2 cups sweet potato mashed
1 cup cassava flour
1/4 teaspoon sea salt optional

Info Prep Time 15 minutes Servings tortillas MetricUS Imperial Course Bread Votes: 237
Rating: 3.59
You: Rate this recipe! Info Prep Time 15 minutes Servings tortillas MetricUS Imperial Course Bread Votes: 237
Rating: 3.59
You: Rate this recipe! Ingredients

2 cups sweet potato mashed
1 cup cassava flour
1/4 teaspoon sea salt optional

Instructions

Make mashed sweet potato (cut sweet potato into cubes, steam in a saucepan with 1" water until soft, then drain and use). Stir mashed sweet potato together with cassava flour in a bowl until smooth.
Divide dough into 8 equal pieces, dust a clean surface with cassava flour, and press/roll out into 1/4" thick tortillas.
Heat a skillet over medium heat, drizzle lightly with olive oil, and cook on each side until golden brown.

Nutrition Facts Two Ingredient Sweet Potato Tortillas Amount Per Serving Calories 92 Calories from Fat 1 % Daily Value* Total Fat 0.1g 0% Saturated Fat 0.03g 0% Polyunsaturated Fat 0.02g Monounsaturated Fat 0.02g Sodium 96mg 4% Potassium 269mg 8% Total Carbohydrates 22g 7% Dietary Fiber 2g 8% Sugars 3g Protein 1g 2% Vitamin A 168% Vitamin C 11% Calcium 2% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.

January62019

Paleo Butternut Squash Breakfast Bowl

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Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on-the-go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more!

Print Recipe Paleo Butternut Squash Breakfast Bowl Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on the go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more! Ingredients Base

1 large butternut squash cooked (see notes on how to make)
1/4 cup full fat canned coconut milk
1/4 cup almond butter optional
1 teaspoon vanilla optional

Toppings

2 large bananas sliced
1-2 cups blueberries
1/4 cup pumpkin seeds
pumpkin pie spice to taste

Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
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 Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

Ingredients Base

1 large butternut squash cooked (see notes on how to make)
1/4 cup full fat canned coconut milk
1/4 cup almond butter optional
1 teaspoon vanilla optional

Toppings

2 large bananas sliced
1-2 cups blueberries
1/4 cup pumpkin seeds
pumpkin pie spice to taste

Instructions

In a food processor blend ingredients for base until smooth. Transfer to bowls and add toppings before serving. Squash can be stored in fridge throughout the week for easy meal prep!

Nutrition Facts Paleo Butternut Squash Breakfast Bowl Amount Per Serving Calories 337 Calories from Fat 171 % Daily Value* Total Fat 19g 29% Saturated Fat 4g 20% Polyunsaturated Fat 3g Monounsaturated Fat 2g Sodium 4mg 0% Potassium 213mg 6% Total Carbohydrates 35g 12% Dietary Fiber 6g 24% Sugars 14g Protein 10g 20% Vitamin A 92% Vitamin C 19% Calcium 5% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.

January22019

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

Chocolate Shell

1/2 cup chocolate chips or paleo chocolate bar
1 tablespoon coconut oil optional

Info Prep Time 10 minutes Servings balls MetricUS Imperial Course Snack Votes: 1
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

Chocolate Shell

1/2 cup chocolate chips or paleo chocolate bar
1 tablespoon coconut oil optional

Instructions

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.

Nutrition Facts Protein Snack Balls Amount Per Serving Calories 106 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 2g 10% Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 2mg 1% Sodium 66mg 3% Potassium 65mg 2% Total Carbohydrates 8g 3% Dietary Fiber 1g 4% Sugars 5g Protein 5g 10% Calcium 1% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.