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Sweet Potato Blueberry Muffins

Sweet Potato Blueberry Muffins

Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep.

Print Recipe Sweet Potato Blueberry Muffins Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep. Ingredients Info Cook Time 50 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Bread Votes: 2
Rating: 4.5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Bread Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a muffin pan with paper liners or grease with coconut oil.
  2. Chop sweet potato into 1/2" rounds. In a food processor blend sweet potato chunks until minced.
  3. Add rest of ingredients to the food processor (except blueberries) and blend until smooth, then stir in blueberries by hand- you can reserve half the blueberries to sprinkle on top before baking, if you like.
  4. Use a large ice-cream scoop to fill the muffin pan with batter. Bake on 350F for 50 minutes until golden. You will know when they are done when a clean knife or toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts Sweet Potato Blueberry Muffins Amount Per Serving Calories 227 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 6g 30% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 62mg 21% Sodium 195mg 8% Potassium 20mg 1% Total Carbohydrates 31g 10% Dietary Fiber 6g 24% Sugars 17g Protein 5g 10% Vitamin A 98% Vitamin C 6% Calcium 9% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Butternut Squash Breakfast Bowl

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!

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 Toppings Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
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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: 1
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).

Ingredients Base Toppings Instructions
  1. 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.
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Blueberry Chocolate Paleo Breakfast Scones

Blueberry Chocolate Paleo Breakfast Scones

Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go!

Print Recipe Blueberry Chocolate Paleo Breakfast Scones Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go! Ingredients Info Cook Time 30 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 375F.
  2. In a food processor (or by hand) combine ingredients for scones (except blueberries and chocolate chips). Then stir in chocolate chips and blueberries by hand.
  3. Press dough into a circle- 1 1/2" high. Cut into 8 scones. Bake on 375F for 30 minutes.
Nutrition Facts Blueberry Chocolate Paleo Breakfast Scones Amount Per Serving Calories 496 Calories from Fat 360 % Daily Value* Total Fat 40g 62% Saturated Fat 14g 70% Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 23mg 8% Sodium 207mg 9% Potassium 80mg 2% Total Carbohydrates 29g 10% Dietary Fiber 6g 24% Sugars 11g Protein 11g 22% Vitamin A 60% Vitamin C 15% Calcium 14% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Whole30 Vegan Sweet Potato Falafel Bowl

Whole30 Vegan Sweet Potato Falafel Bowl

Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen.

Print Recipe Whole30 Vegan Sweet Potato Falafel Bowl Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen. Ingredients Falafel Sauce Other Ingredients Info Cook Time 30 minutes Prep Time 15-20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
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Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.

Info Cook Time 30 minutes Prep Time 15-20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.

Ingredients Falafel Sauce Other Ingredients Instructions
  1. Preheat oven to 400F. Line a baking tray with parchment paper.
  2. In a food processor combine ingredients for falafel.
  3. Scoop one heaping tablespoon at a time onto a baking tray lined with parchment paper. Drizzle falafel balls with olive oil and bake on 400F for 20 minutes on one side then turn and cook for another 10 on the other side.
  4. Blend ingredients for sauce in a blender or food processor.
  5. Assemble salad bowl with any of the following ingredients: chopped rainbow chard, arugula, clover sprouts, red bell pepper, orange bell pepper, grilled portobello mushrooms, grilled pineapple, grated apple, fresh berries, crushed almonds, pumpkin seeds, falafel balls, and sauce.
Nutrition Facts Whole30 Vegan Sweet Potato Falafel Bowl Amount Per Serving Calories 509 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 6g 30% Polyunsaturated Fat 8g Monounsaturated Fat 4g Cholesterol 51mg 17% Sodium 477mg 20% Potassium 644mg 18% Total Carbohydrates 50g 17% Dietary Fiber 16g 64% Sugars 15g Protein 16g 32% Vitamin A 255% Vitamin C 275% Calcium 34% Iron 50% * Percent Daily Values are based on a 2000 calorie diet.
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Vegan Blueberry Yogurt Cheesecake

Vegan Blueberry Yogurt Cheesecake

Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free!

Print Recipe Vegan Blueberry Yogurt Cheesecake Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free! Ingredients Filling Crust Blueberry Compote Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Filling Crust Blueberry Compote Instructions
  1. In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
  2. Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
  3. For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
  4. Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
  5. In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
  6. Optional: top with fresh blueberries.
Nutrition Facts Vegan Blueberry Yogurt Cheesecake Amount Per Serving Calories 340 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 8g 40% Polyunsaturated Fat 4g Monounsaturated Fat 11g Sodium 4mg 0% Potassium 53mg 2% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.3% Vitamin C 4% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Cashew Butter Blueberry Muffins With Lemon Frosting

Paleo Cashew Butter Blueberry Muffins With Lemon Frosting

The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious!

Print Recipe Paleo Cashew Butter Blueberry Muffins With Lemon Frosting The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious! Ingredients Blueberry Muffins Whipped Lemon Frosting Info Cook Time 40 minutes Prep Time 10 minutes Servings muffins MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 10 minutes Servings muffins MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Blueberry Muffins Whipped Lemon Frosting Instructions
  1. Preheat oven to 350F. Line 9 muffin tins with paper liners.
  2. In a food processor combine the ingredients (minus the blueberries) until the batter is smooth.
  3. transfer the batter into a mixing bowl and stir in the blueberries by hand.
  4. Fill the muffin tin until the batter reaches almost the top of the tin.
  5. Cook on 350F for 40 minutes until golden brown.
  6. In a food processor blend the ingredients for the frosting until whipped completely smooth.
  7. Once the cupcakes have cooked, let them cool in the freezer for about 10 minutes. Then frost and top with any decorations of choice. I decorated mine with crushed dried rose petals, dried camomile flowers, coconut flakes, lemon peel, and sea salt flakes.
Nutrition Facts Paleo Cashew Butter Blueberry Muffins With Lemon Frosting Amount Per Serving Calories 249 Calories from Fat 135 % Daily Value* Total Fat 15g 23% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 41mg 14% Sodium 204mg 9% Potassium 20mg 1% Total Carbohydrates 23g 8% Dietary Fiber 3g 12% Sugars 14g Protein 8g 16% Vitamin A 2% Vitamin C 5% Calcium 10% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Sweet Potato Breakfast Bowl

Paleo Sweet Potato Breakfast Bowl

Easy whole30 and paleo breakfast! Only takes 3 ingredients and a few minutes to make. Loaded with healthy fats and protein! Naturally sweetened with sweet potato. Creamy and addictively smooth.

Print Recipe Paleo Sweet Potato Breakfast Bowl Easy whole30 and paleo breakfast! Only takes 3 ingredients and a few minutes to make. Loaded with healthy fats and protein! Naturally sweetened with sweet potato. Creamy and addictively smooth. Ingredients sweet potato bowl optional toppings Info Prep Time 5 minutes Servings bowl MetricUS Imperial Course Main Dish Votes: 49
Rating: 3.92
You: Rate this recipe! Info Prep Time 5 minutes Servings bowl MetricUS Imperial Course Main Dish Votes: 49
Rating: 3.92
You: Rate this recipe! Ingredients sweet potato bowl optional toppings Instructions
  1. If you don't already have a cooked sweet potato you can easily make one by cutting a sweet potato, drizzling it with olive oil, and cooking for 35 minutes on 400F.
  2. In a food processor or blender combine all the ingredients for the sweet potato bowl and blend until smooth.
  3. Top with blueberries, coconut milk, and cinnamon.
Nutrition Facts Paleo Sweet Potato Breakfast Bowl Amount Per Serving Calories 410 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 2g 10% Polyunsaturated Fat 0.1g Sodium 63mg 3% Potassium 368mg 11% Total Carbohydrates 35g 12% Dietary Fiber 9g 36% Sugars 10g Protein 12g 24% Vitamin A 476% Vitamin C 32% Calcium 21% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.
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Greek Yogurt Honey Parfaits (With Paleo Option)

Greek Yogurt Honey Parfaits (With Paleo Option)

Beautiful greek yogurt honey grain free granola parfaits. Can also be made with my whole30 granola. With paleo option too!

Print Recipe Greek Yogurt Honey Parfaits (With Paleo Option) Beautiful greek yogurt honey grain free granola parfaits. Can also be made with my whole30 granola. With paleo option too! Ingredients Info Prep Time 3 minutes Servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 3 minutes Servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. In small jars layer the granola and yogurt. Then top off with blueberries and drizzle with honey.
There is no Nutrition Label for this recipe yet.
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4 Ingredient Berry Vegan Smoothie Bowl

4 Ingredient Berry Vegan Smoothie Bowl

This fresh and vibrant smoothie bowl is dairy free, vegan, and paleo. Made with fresh seasonal blackberries and three other simple ingredients. Topped with fresh summer fruits, this healthy breakfast bowl is a fantastic 5 minute recipe for any day.

Print Recipe 4 Ingredient Berry Vegan Smoothie Bowl This fresh and vibrant smoothie bowl is dairy free, vegan, and paleo. Made with fresh seasonal blackberries and three other simple ingredients. Topped with fresh summer fruits, this healthy breakfast bowl is a fantastic 5 minute recipe for any day. Ingredients Smoothie Optional Toppings Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 9
Rating: 2.78
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 9
Rating: 2.78
You: Rate this recipe! Ingredients Smoothie Optional Toppings Instructions
  1. Combine all of the ingredients for the smoothie in a blender and blend until completely smooth.
  2. Top your smoothie with fresh fruit to your taste.
Nutrition Facts 4 Ingredient Berry Vegan Smoothie Bowl Amount Per Serving Calories 255 Calories from Fat 162 % Daily Value* Total Fat 18g 28% Saturated Fat 14g 70% Sodium 17mg 1% Potassium 263mg 8% Total Carbohydrates 22g 7% Dietary Fiber 8g 32% Sugars 10g Protein 3g 6% Vitamin A 7% Vitamin C 79% Calcium 4% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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