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Healthy Sweet Potato Cereal Bowl
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Easiest low calorie healthy breakfast! Sweet potato fruit cereal is made with baked sweet potato, fresh fruit, and nut milk of choice. This is a perfect paleo whole30 breakfast for on the go.
Print Recipe Healthy Sweet Potato Cereal Bowl Easiest low calorie healthy breakfast! Sweet potato fruit cereal is made with baked sweet potato, fresh fruit, and nut milk of choice. This is a perfect paleo whole30 breakfast for on the go. Ingredients- 2 large baked sweet potatoes see notes on how to make
- 4 cups bluberries fresh or frozen
- 1 large banana sliced
- 4 tablespoons hemp hearts
- 4 tablespoons cashew butter or other nut butter
- sea salt flakes to taste
- 4 cups almond milk or to taste
Rating: 5
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1Rating: 5
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Ingredients- 2 large baked sweet potatoes see notes on how to make
- 4 cups bluberries fresh or frozen
- 1 large banana sliced
- 4 tablespoons hemp hearts
- 4 tablespoons cashew butter or other nut butter
- sea salt flakes to taste
- 4 cups almond milk or to taste
- Cut baked sweet potato into bite size cubes. Add all ingredients into a bowl and serve like cereal.
Easy Whole30 Butternut Curry
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Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week!
Print Recipe Easy Whole30 Butternut Curry Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week! Ingredients- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
Rating: 4.5
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients
- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
- In a soup pot, add all ingredients and simmer for about 10 minutes until butternut squash is soft, but not mushy. Transfer ingredients into a high speed blender (I use my vitamix or kitchenaid) and puree until smooth. Optional: top with a sprinkle of hemp hearts and sea salt to taste.
2 Ingredient Paleo Ravioli Made With Sweet Potato
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2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.
Print Recipe 2 Ingredient Paleo Ravioli Made With Sweet Potato 2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato. Ingredients Pasta- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Pasta
- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
- In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
- Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
- For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
- Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
- Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
- Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
- In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.
Paleo Banana Muffins Made With Sweet Potato Instead Of Flour
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51 calorie banana muffins made with sweet potatoes instead of flour! Healthy paleo banana bread muffins make easy paleo breakfasts for on the go. Kid friendly paleo snack idea.
Print Recipe Paleo Banana Bread Made With Sweet Potato Instead Of Flour 51 calorie banana muffins made with sweet potatoes instead of flour! Healthy paleo banana bread muffins make easy paleo breakfasts for on the go. Kid friendly paleo snack idea. Ingredients- 1 medium sweet potato cubed
- 3 large bananas
- 2 large eggs
- 1/4 cup coconut flour
- 2 tablespoons coconut oil
- 1 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon himalayan pink salt
- 1/4 cup coconut sugar optional
Rating: 3.36
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings mini muffins MetricUS Imperial Course Main Dish, Snack Votes: 76
Rating: 3.36
You: Rate this recipe! Ingredients
- 1 medium sweet potato cubed
- 3 large bananas
- 2 large eggs
- 1/4 cup coconut flour
- 2 tablespoons coconut oil
- 1 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon himalayan pink salt
- 1/4 cup coconut sugar optional
- Preheat oven to 350F. Generously grease a mini muffin pan with coconut oil.
- In a food processor blend all ingredients until completely smooth.
- Use a small ice-cream scoop to fill the muffin tin. Bake on 350F for 20 minutes. Store in fridge for 2-3 days then in the freezer.
Egg Sage Sausage Stuffed Acorn Squash
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Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions all stuffed in a roasted acorn squash makes for easy paleo breakfast meal prep.
Print Recipe Egg Sage Sausage Stuffed Acorn Squash Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions, all stuffed in a roasted acorn squash- makes for easy paleo breakfast meal prep. Ingredients- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
- Preheat oven to 400F. Line a baking tray with parchment paper.
- Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
- While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
- Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
- Beat eggs together, then cook scrambled.
- Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve.
Whole30 Paleo Breakfast Stuffed Sweet Potatoes
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Baked sweet potatoes stuffed with blueberries, bananas, and cashew butter. This easy paleo whole30 breakfast is perfect for meal prep; make ahead and eat throughout the week!
Print Recipe Whole30 Paleo Breakfast Stuffed Sweet Potatoes Baked sweet potatoes stuffed with blueberries, bananas, and cashew butter. This easy paleo whole30 breakfast is perfect for meal prep; make ahead and eat throughout the week! Ingredients- 4 medium baked sweet potatoes see notes on how to bake
- 4 tablespoons cashew butter or other nut butter
- 2 cups bluberries
- 1-2 bananas sliced
- 4 tablespoons hemp hearts
- sea salt flakes to taste
Rating: 4.67
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3Rating: 4.67
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Ingredients- 4 medium baked sweet potatoes see notes on how to bake
- 4 tablespoons cashew butter or other nut butter
- 2 cups bluberries
- 1-2 bananas sliced
- 4 tablespoons hemp hearts
- sea salt flakes to taste
- Slice sweet potatoes in half, drizzle with cashew butter, top with blueberries and sliced bananas. Then sprinkle with hemp hearts (or chia seeds or chopped pecans) and sea salt flakes, then serve. You can bake sweet potatoes ahead of time for meal prep (store in fridge) and serve throughout the week.
Whole30 Thai Chicken Cauliflower Rice
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Easy thai chicken cauliflower rice. A delicious, whole30, and paleo family meal! You can even make this dish ahead of time, freeze it, and eat later! Easy whole30 meal prep.
Print Recipe Whole30 Thai Chicken Cauliflower Rice Easy thai chicken cauliflower rice. A delicious, whole30, and paleo family meal! You can even make this dish ahead of time, freeze it, and eat later! Easy whole30 meal prep. Ingredients Sauce- 1/3 cup dates pitted
- 2 garlic cloves
- 2 tablespoons red curry paste
- 1/2 cup chicken stock
- 1/2 cup coconut aminos
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- lime juice from 1 lime
- 2 large chicken breasts
- 16 oz cauliflower rice
- 8 oz broccoli rabe
Rating: 3.97
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 29
Rating: 3.97
You: Rate this recipe! Ingredients Sauce
- 1/3 cup dates pitted
- 2 garlic cloves
- 2 tablespoons red curry paste
- 1/2 cup chicken stock
- 1/2 cup coconut aminos
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- lime juice from 1 lime
- 2 large chicken breasts
- 16 oz cauliflower rice
- 8 oz broccoli rabe
- Puree ingredients for sauce in a blender until smooth.
- Marinate chicken breast in 1/3 the sauce and put in the fridge for 30 minutes.
- Cook chicken on either a grill pan or skillet (I did both!). Place chicken on a well greased pan, cover with a lid, and cook for 5-6 minutes on each side until cooked through (there should be no pink on inside when cut open).
- Once the chicken is cooked, remove, and add broccoli to cast iron skillet and cook in leftover juices until it's soft, but not mushy.
- In the cast iron skillet, pour the rest of the sauce over the cauliflower rice and cook for about 10 minutes until soft (stirring on occasion to prevent sticking to the pan). Then serve with chicken and broccoli.
Whole30 Balsamic Grilled Chicken Salad
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Grilled chicken salad with balsamic dressing and grilled vegetables. An easy paleo whole30 dinner for the whole family! Light, refreshing, and filling healthy dinner.
Print Recipe Whole30 Balsamic Grilled Chicken Salad Grilled chicken salad with balsamic dressing and grilled vegetables. An easy paleo whole30 dinner for the whole family! Light, refreshing, and filling healthy dinner. Ingredients Dressing- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh oregano or thyme
- 2 tablespoons fresh rosemary
- 1 teaspoon garlic powder or 3 cloves minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
- 2 heads romaine lettuce chopped
- 2 large chicken breasts
- 2 small zucchini squash sliced lengthwise
- 1 cup baby heirloom tomatoes chopped
- 1/2 large cucumber chopped
- 1/2 large avocado sliced
- 1/4 cup sun dried tomatoes sliced
- 1/4 cup black olives sliced
- 1/4 cup silvered almonds optional
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh oregano or thyme
- 2 tablespoons fresh rosemary
- 1 teaspoon garlic powder or 3 cloves minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
- 2 heads romaine lettuce chopped
- 2 large chicken breasts
- 2 small zucchini squash sliced lengthwise
- 1 cup baby heirloom tomatoes chopped
- 1/2 large cucumber chopped
- 1/2 large avocado sliced
- 1/4 cup sun dried tomatoes sliced
- 1/4 cup black olives sliced
- 1/4 cup silvered almonds optional
- Add ingredients for dressing into a jar with a lid and shake until combined.
- Add 2-4 tablespoons dressing to chicken in a zip lock or bowl and set in fridge to marinate for 30 minutes or as time will allow.
- Heat grill pan over medium heat. Once hot, generously grease with olive oil and cook chicken breast and sliced zucchini with a lid. Chicken will cook for about 8-10 minutes on each side until there is no pink on the inside. Zucchini cooks for about 4 minutes on each side.
- Once chicken and zucchini has cooked, set aside to set before cutting chicken. Then add all ingredients into a large bowl and serve with remaining dressing.
