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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!
Paleo Grilled Chicken Caesar Cobb Salad
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Fresh and easy Caesar Cobb salad. Made with grilled chicken, avocado, bacon, all the toppings, and creamy Caesar dressing! A fast whole30 and paleo family dinner recipe for meal prep.
Print Recipe Paleo Grilled Chicken Caesar Cobb Salad Fresh and easy Caesar Cobb salad. Made with grilled chicken, avocado, bacon, all the toppings, and creamy Caesar dressing! A fast whole30 and paleo family dinner recipe for meal prep. Ingredients Chicken- 4 chicken thighs
- 1 tablespoon fresh oregano
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 4 large garlic cloves
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk the solid part
- 2-4 tablespoons lemon juice to taste
- 1-2 large garlic cloves
- 1 tablespoon capers
- 1 tablespoon fresh oregano
- 1 teaspoon sea salt to taste
- 1 head romaine lettuce chopped
- 4 cups spinach
- 4 boiled eggs see notes on how to make
- 1/2 large avocado sliced
- 1/2 large cucumber sliced
- 1 cup cherry tomtatos sliced in half
- 1/4 cup olives any kind
- 1/4 cup cooked bacon chopped
- 4-8 quarters marinated artichoke hearts
Rating: 3.7
You: Rate this recipe! Recipe Notes
How to make soft boiled eggs: bring a saucepan with water to a boil. Add eggs and cook for 7 minutes (9-10 minutes for hard boiled), then transfer to an ice bath and cool before peeling.
Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 80Rating: 3.7
You: Rate this recipe! Recipe Notes
How to make soft boiled eggs: bring a saucepan with water to a boil. Add eggs and cook for 7 minutes (9-10 minutes for hard boiled), then transfer to an ice bath and cool before peeling.
Ingredients Chicken- 4 chicken thighs
- 1 tablespoon fresh oregano
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 4 large garlic cloves
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk the solid part
- 2-4 tablespoons lemon juice to taste
- 1-2 large garlic cloves
- 1 tablespoon capers
- 1 tablespoon fresh oregano
- 1 teaspoon sea salt to taste
- 1 head romaine lettuce chopped
- 4 cups spinach
- 4 boiled eggs see notes on how to make
- 1/2 large avocado sliced
- 1/2 large cucumber sliced
- 1 cup cherry tomtatos sliced in half
- 1/4 cup olives any kind
- 1/4 cup cooked bacon chopped
- 4-8 quarters marinated artichoke hearts
- Rub chicken thighs with seasonings and olive oil. Grill over medium heat on a cast iron grill pan lightly greased with olive oil. Grill about 10 minutes on each side until cooked (there should be no pink in the chicken when you cut it in the middle). Then set aside and let it rest before cutting into strips.
- Blend ingredients for dressing in a food processor or blender until smooth.
- Prepare vegetables and toppings, then layer everything into a large bowl, toss with dressing, and serve!
Kale Pesto Paleo Sweet Potato Pitas
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Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer.
Print Recipe Kale Pesto Paleo Sweet Potato Pitas Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer. Ingredients Pita- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 5
You: Rate this recipe! Ingredients Pita
- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
- Preheat oven to 350F.
- In a food processor or bowl combine ingredients for pitas until smooth. Note: Add more or less cassava flour to get the dough to be pliable. 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 4-5 equal parts and press down with your fingers into flat 5" pitas on a baking tray lined with parchment paper. Bake on 350F for 10 minutes on each side until golden brown.
- Preheat oven to 425F. Add chopped cauliflower on a baking tray lined with parchment paper, drizzle with olive oil, salt and pepper to taste, and bake on 425F for 30 minutes.
- To make soft boiled eggs, bring a pot of water to a boil then add eggs and boil for 7 minutes. Remove eggs and chill in an ice bath before peeling.
- In a food processor blend ingredients for kale pesto until it reaches desired consistency.
- Assemble pitas by layering on pesto, roasted cauliflower, red peppers, and eggs. Top with fresh lime juice, chili flakes, and coconut milk to taste.
Paleo Sweet Potato Gnocchi With Kale
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Easy paleo sweet potato gnocchi served with kale sage sauce. Delicious, healthy, family meal. Soft pillowy gnocchi made with sweet potato.
Print Recipe Paleo Sweet Potato Gnocchi With Kale Easy paleo sweet potato gnocchi served with kale sage sauce. Delicious, healthy, family meal. Soft pillowy gnocchi made with sweet potato. Ingredients Gnocchi- 1 medium sweet potato about 1 1/4 cup mashed
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 6 cups chopped kale
- 1 can full fat canned coconut milk
- 1/4 large white onion minced
- 2 large garlic cloves minced
- 1 teaspoon sea salt
- 6 sage leaves minced
- fresh cracked black pepper to taste
Rating: 4.38
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 16
Rating: 4.38
You: Rate this recipe! Ingredients Gnocchi
- 1 medium sweet potato about 1 1/4 cup mashed
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 6 cups chopped kale
- 1 can full fat canned coconut milk
- 1/4 large white onion minced
- 2 large garlic cloves minced
- 1 teaspoon sea salt
- 6 sage leaves minced
- fresh cracked black pepper to taste
- In a food processor or bowl combine ingredients for gnocchi until 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 eight 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 non-stick skillet over medium heat and drizzle with olive oil. Add gnocchi and cook on each side until golden, then remove.
- In a saucepan simmer ingredients for sauce for about five minutes. Add kale and wilt in sauce. Serve with gnocchi.
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: 107
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.
Whole30 Spaghetti Noodles With Beef And Tomatoes
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Easy family dinner idea- whole30 spaghetti noodles with ground beef and cream sauce. A healthy paleo meal that is warm, comforting, and easy to make! Whole30 dinner done right.
Print Recipe Whole30 Spaghetti Noodles With Beef And Tomatoes Easy family dinner idea- whole30 spaghetti noodles with ground beef and cream sauce. A healthy paleo meal that is warm, comforting, and easy to make! Whole30 dinner done right. Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 1/2 pound ground beef
- 1 cup baby heirloom tomatoes
- small handful fresh basil chopped
- 1/2 can full fat canned coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons arrowroot flour or tapioca flour
- 1 tablespoon italian seasonings
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon sea salt to taste
- 1/2 large egg beaten
Rating: 4.4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 10Rating: 4.4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 1/2 pound ground beef
- 1 cup baby heirloom tomatoes
- small handful fresh basil chopped
- 1/2 can full fat canned coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons arrowroot flour or tapioca flour
- 1 tablespoon italian seasonings
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon sea salt to taste
- 1/2 large egg beaten
- Prepare spaghetti squash if you have not done so yet- see notes on how to cook.
- In a sauce pan over medium heat blend ingredients for sauce together until smooth and simmer until sauce thickens, then remove from heat (otherwise it will start to thin out again or become too thick). I use a hand blender to stir sauce- you can also whisk it by hand. Stir/blend continuously to prevent clumps.
- Brown ground hamburger in a skillet over medium heat then remove from heat and stir into sauce.
- Slice tomatoes in half and brown in a skillet over medium heat with a dash of olive oil for about 1 minute until golden, then remove from heat and serve with spaghetti squash and sauce.
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.
Whole30 Dinner Tacos With Mango Lime Salsa
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Crowd pleaser dinner: whole30 lettuce tacos with mango salsa! Swap the tortilla for a healthy crisp lettuce leaf and you have yourself a drool-worthy dinner, complete with mango avocado lime salsa. An easy paleo meal for family dinners, meal prep, or on-the-go!
Print Recipe Whole30 Dinner Tacos With Mango Lime Salsa Crowd pleaser dinner: whole30 lettuce tacos with mango salsa! Swap the tortilla for a healthy crisp lettuce leaf and you have yourself a drool-worthy dinner, complete with mango avocado lime salsa. An easy paleo meal for family dinners, meal prep, or on-the-go! Ingredients- 1 pound ground beef
- 2 tablespoons chili lime seasoning blend Trader Joe's brand or taco seasoning and lime zest to taste
- salt and pepper to taste
- 1 mango diced
- 1/2 avocado diced
- 1/2 red bell pepper diced
- 1/2 cup cilantro chopped
- 1/4 red onion diced
- 1/2 jalapeño pepper minced
- lime juice from 1 lime
- salt and pepper to taste
- 1 large avocado pitted
- 3/4 cup fresh pineapple chunks
- 1/4 cup cilantro
- lime juice from 1 lime
- salt and pepper to taste
- 1 head butter lettuce
- 1 cup purple cabbage shredded
- 1 cup baby heirloom tomatoes sliced in half
Rating: 3.55
You: Rate this recipe! Info Cook Time 8 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 31
Rating: 3.55
You: Rate this recipe! Ingredients
- 1 pound ground beef
- 2 tablespoons chili lime seasoning blend Trader Joe's brand or taco seasoning and lime zest to taste
- salt and pepper to taste
- 1 mango diced
- 1/2 avocado diced
- 1/2 red bell pepper diced
- 1/2 cup cilantro chopped
- 1/4 red onion diced
- 1/2 jalapeño pepper minced
- lime juice from 1 lime
- salt and pepper to taste
- 1 large avocado pitted
- 3/4 cup fresh pineapple chunks
- 1/4 cup cilantro
- lime juice from 1 lime
- salt and pepper to taste
- 1 head butter lettuce
- 1 cup purple cabbage shredded
- 1 cup baby heirloom tomatoes sliced in half
- Brown ground beef with seasonings in a cast iron skillet, stirring on occasion until fully cooked (about 8-10 minutes until no red left in the meat).
- Chop and combine ingredients for salsa in a bowl.
- Blend ingredients for sauce in a food processor or blender to desired consistency.
- Prepare tacos by layering ground beef, salsa, shredded cabbage, tomatoes, and sauce into a lettuce leaf. Optional: Serve with a drizzle of full fat canned coconut milk, more cilantro, and lime wedges.
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.