Vegetarian
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Paleo Sweet Potato Gnocchi In Spinach Cream Sauce
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The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen.
Print Recipe Paleo Sweet Potato Gnocchi In Spinach Cream Sauce The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen. Ingredients Gnocchi- 1 cup mashed sweet potato cooked-boiled until soft
- 1/2 cup cassava flour use Anthony's Goods brand to get same results
- 2 teaspoons olive oil
- pinch of sea salt optional
- 1 tablespoon olive oil
- 1 small red onion minced
- 2-3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour optional- as a thickener
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1 cup fresh spinach
- optional red chili pepper flakes to taste
Rating: 3.44
You: Rate this recipe! Info Cook Time 10-15 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 286
Rating: 3.44
You: Rate this recipe! Ingredients Gnocchi
- 1 cup mashed sweet potato cooked-boiled until soft
- 1/2 cup cassava flour use Anthony's Goods brand to get same results
- 2 teaspoons olive oil
- pinch of sea salt optional
- 1 tablespoon olive oil
- 1 small red onion minced
- 2-3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour optional- as a thickener
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1 cup fresh spinach
- optional red chili pepper flakes to taste
- In a bowl stir together the cooked mashed sweet potato and flour (use Anthony's Goods brand to get same results) for the gnocchi until completely smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
- 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 into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Heat a skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.
- In a skillet saute the minced onion and garlic in 1 tablespoon olive oil for the sauce until golden then set aside.
- Add rest of ingredients for the sauce (except spinach and leave out tapioca flour if you want the sauce to be thinner) to the sautéed onion and garlic. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously (otherwise the flour will clump in the sauce) until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.
Caramelized Banana Paleo Breakfast Cereal
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Warm and toasty Paleo banana cereal. Made with caramelized bananas, chia seeds, golden flax, hemp, and coconut. This grain free cereal tastes like oatmeal and is topped with my favorite caramelized bananas! Paleo, gluten free, healthy.
Print Recipe Caramelized Banana Grain Free Breakfast Cereal Warm and toasty Paleo banana cereal. Made with caramelized bananas, chia seeds, golden flax, hemp, and coconut. This grain free cereal tastes like oatmeal and is topped with my favorite caramelized bananas! Paleo, gluten free, healthy. Ingredients Cereal- 4 cups almond milk or coconut milk
- 1 cup coconut shreds
- 1/2 cup almond flour
- 1/2 cup golden milled flax meal
- 1/2 cup hemp hearts
- 1/4 cup chia seeds
- 1/4 cup maple syrup optional
- 1/4 cup coconut flour
- 2 scoops collagen peptides Vital Proteins Vanilla Collagen
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 teaspoon sea salt
- 4 small bananas cut into 1/2" rounds
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
Rating: 5
You: Rate this recipe! Info Cook Time 3 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Cereal
- 4 cups almond milk or coconut milk
- 1 cup coconut shreds
- 1/2 cup almond flour
- 1/2 cup golden milled flax meal
- 1/2 cup hemp hearts
- 1/4 cup chia seeds
- 1/4 cup maple syrup optional
- 1/4 cup coconut flour
- 2 scoops collagen peptides Vital Proteins Vanilla Collagen
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 teaspoon sea salt
- 4 small bananas cut into 1/2" rounds
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- In a skillet (I use cast iron) heat coconut oil and maples syrup. Slice bananas into 1/2"- 1" rounds, layer into pan, and cook on each side until golden. Then set aside.
- In a large sauce pan combine all ingredients for cereal and heat for 3-5 minutes until thick and creamy. Top with caramelized bananas, and any other toppings you prefer- I like cocoa nibs, nut butter, almond milk, and maple syrup.
Best Asian Garlic Paleo Whole30 Noodles
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Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂
Print Recipe Best Asian Garlic Paleo Whole30 Noodles Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂 Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
Rating: 3.36
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).
Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 568Rating: 3.36
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).
Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
- Puree ingredients for sauce in a blender.
- In a large bowl incorporate ingredients for noodles, pour sauce in, and mix together. Serve recipe hot or cold. Personally, I like it best served as is- chilled. If you want to heat the noodles, just mix everything together in a skillet and heat until warm.
Whole30 Thai Chicken Noodles
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Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with chicken, “peanut” sauce, and kale. An easy family friendly meal, serve hot or cold!
Print Recipe Whole30 Thai Chicken Noodles Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with “peanut” sauce, chicken, and kale. An easy family friendly meal, serve hot or cold! Ingredients Salad- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
Rating: 4.09
You: Rate this recipe! Info Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 22
Rating: 4.09
You: Rate this recipe! Ingredients Salad
- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
- In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
- Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
- In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc...
5 Minute Paleo Chimichurri Sauce
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Zesty, fresh, and flavorful, cilantro garlic chimichurri with jalapeno pepper. Perfect for marinating chicken, beef, or topping off sweet potato fries and salads! Made easy in the blender in five minutes. Paleo, gluten free, and whole30 friendly.
Print Recipe 5 Minute Paleo Chimichurri Sauce Zesty, fresh, and flavorful, cilantro garlic chimichurri with jalapeno pepper. Perfect for marinating chicken, beef, or topping off sweet potato fries and salads! Made easy in the blender in five minutes. Paleo, gluten free, and whole30 friendly. Ingredients- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1/2 medium red bell pepper
- 1 medium/large jalapeño pepper
- 2 large garlic cloves
- 1/2 teaspoon sea salt flakes
- lime juice optional- to taste
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Condiment, Sauce Votes: 3
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1/2 medium red bell pepper
- 1 medium/large jalapeño pepper
- 2 large garlic cloves
- 1/2 teaspoon sea salt flakes
- lime juice optional- to taste
- Blend all ingredients in a food processor (or blender) until it reaches desired consistency. Store in fridge for up to one week.
- To make this into a salad dressing, just add fresh lime juice to taste!
5 Minute No Bake Paleo Brownies
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No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, vegan, and raw.
Print Recipe No Bake Paleo Brownies No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, and raw. Ingredients Brownies- 1 1/2 cup dates
- 3/4 cup raw cashews
- 3 tablespoons cocoa powder
- 2 tablespoons marine collagen peptides optional
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash of sea salt
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Brownies
- 1 1/2 cup dates
- 3/4 cup raw cashews
- 3 tablespoons cocoa powder
- 2 tablespoons marine collagen peptides optional
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash of sea salt
- In a food processor blend all ingredients for the brownies until the cashews have been blended and color/texture is evenly smooth. Press dough into the bottom of a 6" by 3" baking pan lined with parchment paper (I use a small cake pan- you can also use a bread loaf).
- Then blend ingredients for the frosting in the food processor and spread on brownies. Chill in freezer or serve right away!
No Bake Lemon Cheesecake Bites
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This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free.
Print Recipe No Bake Lemon Cheesecake Bites This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free. Ingredients Crust- 1/2 cup almonds
- 1/4 cup coconut shreds
- 5 large medjool dates
- 1 teaspoon fresh grated ginger
- 1 teaspoon vanilla extract
- dash of salt
- 3/4 cup soaked cashews soak cashews in boiling water for 1/2-1 hour until soft, then drain
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
- dash of sea salt
- dash of turmeric for color
Rating: 4
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 4
You: Rate this recipe! Ingredients Crust
- 1/2 cup almonds
- 1/4 cup coconut shreds
- 5 large medjool dates
- 1 teaspoon fresh grated ginger
- 1 teaspoon vanilla extract
- dash of salt
- 3/4 cup soaked cashews soak cashews in boiling water for 1/2-1 hour until soft, then drain
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
- dash of sea salt
- dash of turmeric for color
- In a food processor blend all ingredients for the crust until it reaches a coarse consistency- if you pinch it, it should stick together in your fingers.
- Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
- Puree soaked cashews in a food processor for about 1 minute. Then slowly pour in the maple syrup first and then the rest of the ingredients. Blend until completely smooth and pour 1 tablespoon filling into each serving. Chill in the freezer for 4-12 hours until firm- more or less time depending on the desired consistency.
Salted Caramel Cashew Butter Fudge
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Creamy 3 ingredient paleo salted caramel cashew butter fudge. Healthy, easy, and has a great “pull apart” (like caramel!)! Store in the freezer for best results and fresh keeping. Silly smooth, paleo, vegan, and easy to make!
Print Recipe Salted Caramel Cashew Butter Fudge Creamy 3 ingredient paleo salted caramel cashew butter fudge. Healthy, easy, and has a great "pull apart" (like caramel!)! Store in the freezer for best results and fresh keeping. Silly smooth, paleo, vegan, and easy to make! Ingredients- 3/4 cup cashew butter
- 1/2 cup maple syrup
- 2 tablespoons coconut oil
- sea salt flakes for topping
Rating: 5
You: Rate this recipe! Recipe Notes
For this recipe it is best to use a 4" by 4" square cake pan (found here), but you can also use a small bread or brownie pan. Whatever you have will work!
Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 4Rating: 5
You: Rate this recipe! Recipe Notes
For this recipe it is best to use a 4" by 4" square cake pan (found here), but you can also use a small bread or brownie pan. Whatever you have will work!
Ingredients- 3/4 cup cashew butter
- 1/2 cup maple syrup
- 2 tablespoons coconut oil
- sea salt flakes for topping
- In a food processor, blend all ingredients (except the salt) until completely smooth.
- Line a 4" by 4" square cake pan with parchment paper. Pour the cashew butter into the cake pan and freeze for 1 hour or until solid.
- Sprinkle with sea salt flakes, cut, and serve or store in the freezer.
Raw Vanilla Bean Cherry Cheesecake
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Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free.
Print Recipe Raw Vanilla Bean Cherry Cheesecake Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. Ingredients Filling- 2 cup soaked raw cashews soak in hot water for 2 hours or over night
- 1/2 cup full fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 tablespoons lemon juice
- 1 vanilla bean scraped or 2 teaspoons vanilla extract
- 1 cup raw almonds
- 1/2 cup raw pecans
- 1 1/2 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1/4 teaspoon sea salt
- Rainier cherries pitted and halved
- bee pollen
Rating: 5
You: Rate this recipe! Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Filling
- 2 cup soaked raw cashews soak in hot water for 2 hours or over night
- 1/2 cup full fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 tablespoons lemon juice
- 1 vanilla bean scraped or 2 teaspoons vanilla extract
- 1 cup raw almonds
- 1/2 cup raw pecans
- 1 1/2 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1/4 teaspoon sea salt
- Rainier cherries pitted and halved
- bee pollen
- Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
- Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
- Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
- Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
- Spread the filling over the crust. Then freeze for about 2 hours until firm.
- Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.