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Sweet Potato Paleo Breakfast Bowl

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 Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
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 Instructions
  1. 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).
  2. Top with any of your favorite toppings! I went for the fruit + nut combo.
Nutrition Facts Sweet Potato Paleo Breakfast Bowl Amount Per Serving Calories 156 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 1g 5% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.001g Sodium 514mg 21% Potassium 222mg 6% Total Carbohydrates 16g 5% Dietary Fiber 4g 16% Sugars 3g Protein 4g 8% Vitamin A 185% Vitamin C 3% Calcium 6% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Chocolate Sheet Cake

Paleo Chocolate Sheet Cake

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Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar.

Print Recipe Paleo Coconut Flour Chocolate Sheet Cake Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar. Ingredients Cake Frosting Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 21
Rating: 3.95
You: Rate this recipe! Recipe Notes

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Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 21
Rating: 3.95
You: Rate this recipe! Recipe Notes

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Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of a 5" by 8" pan (I used a casserole dish, you could use a different size, just watch the cooking time) with parchment paper. 
  2. In a mixing bowl combine all ingredients for the cake batter until smooth, then pour into the cake pan, and bake on 350F for 25-35 minutes (you will know the cake is done when a knife inserted into the middle of the cake comes out clean). Allow cake to cool before frosting.
  3. Heat the coconut milk for the frosting in a small saucepan over medium heat on the stove until warm, but not boiling. Then take it off the heat and add chocolate chips. Let the chocolate chips soak in the coconut milk until melted then stir until combined. Add salt and whisk. Place frosting into the fridge, stir on occasion, and let it chill until the frosting becomes semi-stiff, but still creamy and spreadable (about 1/2 hour).
  4. Once the frosting is formed, spread over the cake, slice, and serve. You can make chocolate shavings for decor by melting chocolate chips, spreading the melted chocolate over the back of a baking tray, cooling in the freezer for about 4 minutes, then scraping off into spirals with a large metal spatula.
Nutrition Facts Paleo Coconut Flour Chocolate Sheet Cake Amount Per Serving Calories 332 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 13g 65% Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Cholesterol 93mg 31% Sodium 262mg 11% Potassium 198mg 6% Total Carbohydrates 41g 14% Dietary Fiber 8g 32% Sugars 27g Protein 9g 18% Vitamin A 2% Calcium 4% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Blender Almond Flour Paleo Tortillas

Blender Almond Flour Paleo Tortillas

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Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free blender by blending almond flour, tapioca flour, avocado oil, and coconut milk in a blender. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! Easy, versatile, fool proof, and delicious paleo flour tortillas!

Print Recipe Blender Almond Flour Paleo Tortillas Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free tortillas by blending almond flour, tapioca flour, avocado oil, and coconut milk. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! Easy, versatile, fool proof, and delicious paleo flour tortillas! Ingredients Info Cook Time 2-4 minutes each Prep Time 5 minutes Servings six inch tortillas MetricUS Imperial Course Bread Votes: 88
Rating: 3.82
You: Rate this recipe! Recipe Notes

*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet.

Info Cook Time 2-4 minutes each Prep Time 5 minutes Servings six inch tortillas MetricUS Imperial Course Bread Votes: 88
Rating: 3.82
You: Rate this recipe! Recipe Notes

*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet.

Ingredients Instructions
  1. In a food processor or blender combine all ingredients until smooth.
  2. Heat a cast iron skillet over medium/low heat and drizzle lightly with olive oil.
  3. Pour 1/4 cup batter onto the heated skillet and smooth out into a thin round shape with the backside of a measuring cup. Cook for 1-2 minutes on each side or until golden. Repeat this process with the remaining batter.
Nutrition Facts Blender Almond Flour Paleo Tortillas Amount Per Serving Calories 321 Calories from Fat 207 % Daily Value* Total Fat 23g 35% Saturated Fat 3g 15% Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 104mg 4% Potassium 3mg 0% Total Carbohydrates 26g 9% Dietary Fiber 3g 12% Sugars 1g Protein 5g 10% Calcium 5% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Coconut Flour Chocolate Cupcakes

Paleo Coconut Flour Chocolate Cupcakes

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Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes.

Print Recipe Paleo Coconut Flour Chocolate Cupcakes Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes. Ingredients Cupcakes Frosting Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 122
Rating: 3.36
You: Rate this recipe! Recipe Notes

Here are the natural sprinkles I recommend- mixed or chocolate.

Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 122
Rating: 3.36
You: Rate this recipe! Recipe Notes

Here are the natural sprinkles I recommend- mixed or chocolate.

Ingredients Cupcakes Frosting Instructions
  1. Preheat oven to 350F. Line a 12 cup muffin pan with paper liners.
  2. In a stand mixer or by hand combine all ingredients for cupcakes and mix until the batter is smooth.
  3. Use an ice-cream scoop to fill the muffin liners 2/3 way full. Bake on 350F for 25 minutes until cooked- test by inserting a clean toothpick or knife into the center of a cupcake, if it comes out clean they are done. Allow cupcakes to cool before frosting.
  4. Prepare a double boiler and bring heat to a low simmer. Melt all ingredients for the frosting together in the double boiler. Then beat with an electric mixer for about 1 minute (I use my KitchenAid). Transfer the bowl of frosting (it will be like a thick liquid) to the fridge to chill for about 1 hour until it thickens (stirring on occasion). Whip frosting again before piping onto cupcakes.
Nutrition Facts Paleo Coconut Flour Chocolate Cupcakes Amount Per Serving Calories 501 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 19g 95% Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Cholesterol 93mg 31% Sodium 233mg 10% Potassium 198mg 6% Total Carbohydrates 54g 18% Dietary Fiber 9g 36% Sugars 35g Protein 12g 24% Vitamin A 2% Calcium 2% Iron 19% * Percent Daily Values are based on a 2000 calorie diet.
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Nut Free Paleo Cassava Flour Biscuits

Nut Free Paleo Cassava Flour Biscuits

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Paleo nut free cassava flour biscuits. Easy to make, perfect for meal prep, storing in the freezer, and perfect for toasting! Gluten free, dairy free, nut free, and yummy!

Print Recipe Nut Free Paleo Cassava Flour Biscuits Paleo nut free cassava flour biscuits. Easy to make, perfect for meal prep, storing in the freezer, and perfect for toasting! Gluten free, dairy free, nut free, and yummy! Ingredients Info Cook Time 15 minutes Prep Time 8 minutes Servings biscuits MetricUS Imperial Course Side Dish Votes: 13
Rating: 2.46
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings biscuits MetricUS Imperial Course Side Dish Votes: 13
Rating: 2.46
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 400F. Line a a baking tray with parchment paper.
  2. Combine all the ingredients together until completely smooth. Then roll the dough out to 3/4" thick and cut out biscuits or shape them by hand if you don't have a biscuit cutter.
  3. Bake on 400F for 15-20 minutes until lightly golden or to desired texture/color.
Nutrition Facts Nut Free Paleo Cassava Flour Biscuits Amount Per Serving Calories 94 Calories from Fat 18 % Daily Value* Total Fat 2g 3% Saturated Fat 1g 5% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 56mg 19% Sodium 306mg 13% Potassium 133mg 4% Total Carbohydrates 17g 6% Dietary Fiber 1g 4% Sugars 2g Protein 2g 4% Vitamin A 1% Vitamin C 14% Calcium 8% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.
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Best Coconut Flour Brownies and Peanut Butter Frosting

Best Coconut Flour Brownies and Peanut Butter Frosting

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The best healthy paleo coconut flour brownies topped with a smooth and creamy peanut butter frosting (almond butter for paleoers). An easy recipe that will kill the dessert round! Gluten free, paleo friendly, and ready to bake in 5 minutes!

Print Recipe Best Coconut Flour Brownies and Peanut Butter Frosting The best healthy paleo coconut flour brownies topped with a smooth and creamy peanut butter frosting (almond butter for paleoers). An easy recipe that will kill the dessert round! Gluten free, paleo friendly, and ready to bake in 5 minutes! Ingredients brownies peanut butter frosting Info Cook Time 25-30 minutes Prep Time 8 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 28
Rating: 3.32
You: Rate this recipe! Info Cook Time 25-30 minutes Prep Time 8 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 28
Rating: 3.32
You: Rate this recipe! Ingredients brownies peanut butter frosting Instructions
  1. Preheat oven to 350F. Cut out a 7" square of parchment paper and lay it in the bottom of a 7" square cake pan. Then grease the sides of the cake pan with coconut oil.
  2. Combine all the ingredients for the brownies in a medium size mixing bowl and blend until completely smooth!
  3. Pour the batter into the cake pan and cook on 350F for 25-30 minutes; until a knife when inserted comes out clean.
  4. In a food processor blend all the ingredients for the frosting until smooth.
  5. Once the brownies are cooked, spread the peanut butter (or almond butter) frosting over them. Then cut and serve (or freeze).
Nutrition Facts Best Coconut Flour Brownies and Peanut Butter Frosting Amount Per Serving Calories 441 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 13g 65% Polyunsaturated Fat 3g Monounsaturated Fat 5g Cholesterol 124mg 41% Sodium 327mg 14% Potassium 350mg 10% Total Carbohydrates 48g 16% Dietary Fiber 10g 40% Sugars 32g Protein 16g 32% Vitamin A 3% Calcium 3% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Best Ever 5 Minute Cassava Flour Tortillas

Best Ever 5 Minute Cassava Flour Tortillas

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The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix it up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!

Print Recipe Best Ever 5 Minute Cassava Flour Tortillas The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious! Ingredients Info Cook Time 1-4 minutes Prep Time 4 minutes Servings tortillas MetricUS Imperial Course Side Dish Votes: 247
Rating: 3.57
You: Rate this recipe! Info Cook Time 1-4 minutes Prep Time 4 minutes Servings tortillas MetricUS Imperial Course Side Dish Votes: 247
Rating: 3.57
You: Rate this recipe! Ingredients Instructions
  1. Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
  2. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands to press out the dough into a tortilla shape or use a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
  3. Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
  4. Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!
Nutrition Facts Best Ever 5 Minute Cassava Flour Tortillas Amount Per Serving Calories 168 Calories from Fat 108 % Daily Value* Total Fat 12g 18% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 8g Sodium 388mg 16% Potassium 127mg 4% Total Carbohydrates 17g 6% Dietary Fiber 1g 4% Sugars 1g Protein 1g 2% Vitamin A 0.2% Vitamin C 15% Calcium 1% Iron 1% * Percent Daily Values are based on a 2000 calorie diet.
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Instant Paleo Apple Cinnamon Hot Cereal

Instant Paleo Apple Cinnamon Hot Cereal

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Rich and creamy whole30 breakfast cereal. Made in one minute! Can be made ahead. Paleo, gluten free, sugar free, and dairy free. A great alternative to malt-o-meal and oatmeal. Deliciously addicting and topped with apple crunchies and cinnamon.

Print Recipe Instant Paleo Apple Cinnamon Hot Cereal Rich and creamy paleo breakfast cereal. Made in one minute! Can be made ahead. Paleo, gluten free, sugar free, and dairy free. A great alternative to malt-o-meal and oatmeal. Deliciously addicting and topped with apple crunchies and cinnamon. Ingredients dry ingredients liquid ingredients optional toppings Info Cook Time 1 minute Prep Time 1 minute Servings bowl MetricUS Imperial Course Main Dish Votes: 45
Rating: 3.62
You: Rate this recipe! Info Cook Time 1 minute Prep Time 1 minute Servings bowl MetricUS Imperial Course Main Dish Votes: 45
Rating: 3.62
You: Rate this recipe! Ingredients dry ingredients liquid ingredients optional toppings Instructions
  1. Heat the liquid ingredients in a small saucepan until the full fat coconut milk melts (make sure to mix up the canned coconut milk so that you get an even amount of thick and liquid milk).
  2. Add the dry ingredients to the liquid and cook over medium heat while stirring. Cook for about 1 minute.
  3. Serve and top with coconut milk, cinnamon, dried apple bits and/or fresh apple slices.
Nutrition Facts Instant Paleo Apple Cinnamon Hot Cereal Amount Per Serving Calories 663 Calories from Fat 459 % Daily Value* Total Fat 51g 78% Saturated Fat 6g 30% Polyunsaturated Fat 9g Monounsaturated Fat 2g Sodium 278mg 12% Potassium 53mg 2% Total Carbohydrates 41g 14% Dietary Fiber 28g 112% Sugars 2g Protein 25g 50% Vitamin C 1% Calcium 23% Iron 32% * Percent Daily Values are based on a 2000 calorie diet.
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Easy Vegan Strawberry Cheesecake

Easy Vegan Strawberry Cheesecake

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Best, no bake, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture!

Print Recipe Easy Vegan Strawberry Cheesecake Best, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture! Ingredients Filling Crust Strawberry Topping Info Passive Time 3-6 hours chill time Prep Time 10-15 minutes Servings cheesecake bites MetricUS Imperial Course Dessert Votes: 13
Rating: 4.38
You: Rate this recipe! Info Passive Time 3-6 hours chill time Prep Time 10-15 minutes Servings cheesecake bites MetricUS Imperial Course Dessert Votes: 13
Rating: 4.38
You: Rate this recipe! Ingredients Filling Crust Strawberry Topping Instructions Crust
  1. In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
  2. Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.
Filling
  1. Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
  2. In a food processor, blend the cashews until they become a pulp.
  3. Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
  4. Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
  5. Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.
Topping
  1. In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
  2. To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
  3. Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.
Nutrition Facts Easy Vegan Strawberry Cheesecake Amount Per Serving Calories 165 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 4g 20% Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 19mg 1% Potassium 0.2mg 0% Total Carbohydrates 9g 3% Dietary Fiber 1g 4% Sugars 5g Protein 3g 6% Calcium 1% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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