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Spicy Cauliflower Rice Plantain Slaw Bowls

Spicy Cauliflower Rice Plantain Slaw Bowls

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Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that’s whole30 and paleo friendly. 

Print Recipe Spicy Cauliflower Rice Plantain Slaw Bowls Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that's whole30 and paleo friendly.  Ingredients Plantains Cauliflower Sauce Slaw Info Cook Time 5-10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.55
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.55
You: Rate this recipe! Ingredients Plantains Cauliflower Sauce Slaw Instructions
  1. Heat a cast iron skillet over medium heat on the stove and melt coconut oil in it to fry the plantains. Slice plantains into 1" rounds and place in the skillet. Fry plantains on each side until golden, then transfer to a plate lined with a paper napkin and sprinkle with salt flakes to taste.
  2. In the same skillet add ingredients for the cauliflower, cover skillet with a lid, and cook until cauliflower is soft (or to taste- about 5 minutes).
  3. In a blender or food processor blend all ingredients for the sauce until smooth.
  4. Assemble bowls by adding cauliflower rice, slaw, plantains, and top with avocado slices, cilantro leaves, and sauce.
Nutrition Facts Spicy Cauliflower Rice Plantain Slaw Bowls Amount Per Serving Calories 567 Calories from Fat 360 % Daily Value* Total Fat 40g 62% Saturated Fat 14g 70% Polyunsaturated Fat 3g Monounsaturated Fat 20g Sodium 645mg 27% Potassium 1421mg 41% Total Carbohydrates 53g 18% Dietary Fiber 13g 52% Sugars 24g Protein 7g 14% Vitamin A 34% Vitamin C 225% Calcium 13% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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Salted Caramel Paleo Gluten Free Brownies

Salted Caramel Paleo Gluten Free Brownies

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The ultimate fudgey paleo salted caramel brownies. Thick. Dense. Perfect fudgification. Caramel Pools. Appropriate gooey-factor. Need I say more? Healthy, gluten free, and paleo brownies. These brownies are rockstars, winning hearts of both paleo and wheat-eaters alike!

Print Recipe Salted Caramel Paleo Gluten Free Brownies The ultimate fudgey paleo salted caramel brownies. Thick. Dense. Perfect fudgification. Caramel Pools. Appropriate gooey-factor. Need I say more? Healthy, gluten free, and paleo brownies. These brownies are rockstars, winning hearts of both paleo and wheat-eaters alike! Ingredients Brownies
  • 3.5 oz dark chocolate I use dark chocolate from Trader Joes- but bakers chocolate should work too
  • 1/2 cup butter or 1/4 cup palm shortening + 1/4 cup coconut oil- for paleo
  • 1 cup sugar coconut sugar- for paleo
  • 3/4 cup cassava flour I use Anthony's Goods brand
  • 2 large eggs at room temperature
  • dash of sea salt plus gourmet sea salt flakes for sprinkling on top- after baking
Caramel Info Cook Time 40 minutes Prep Time 10 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 19
Rating: 3.74
You: Rate this recipe! Recipe Notes

*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.

Info Cook Time 40 minutes Prep Time 10 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 19
Rating: 3.74
You: Rate this recipe! Recipe Notes

*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.

Ingredients Brownies
  • 3.5 oz dark chocolate I use dark chocolate from Trader Joes- but bakers chocolate should work too
  • 1/2 cup butter or 1/4 cup palm shortening + 1/4 cup coconut oil- for paleo
  • 1 cup sugar coconut sugar- for paleo
  • 3/4 cup cassava flour I use Anthony's Goods brand
  • 2 large eggs at room temperature
  • dash of sea salt plus gourmet sea salt flakes for sprinkling on top- after baking
Caramel Instructions
  1. In a small sauce pan over medium/low heat combine all ingredients for the caramel. Stir and let it bubble for 2-4 minutes. Transfer to a small plate lined with parchment paper. Chill in freezer for 30 minutes until solid. Then cut into 1/4" squares.
  2. In a double boiler melt chocolate and butter (or palm shortening) together over low heat.
  3. In a mixing bowl combine, flour, sugar, eggs, and salt, then stir in the melted chocolate and butter. Pour batter into a 8" by 8" square baking dish lined with parchment paper.
  4. Sprinkle half the caramel squares over the brownie batter. Bake on 350F for 35-40 minutes (more or less for more cakey or gooey), then remove and cool for 15-20 minutes to solidify, they will crumble if you don't let them cool. (you can place brownies in the freezer for 10 minutes to speed up the cooling process).
  5. Sprinkle with remaining caramel squares and sea salt flakes, cut, and serve!
Nutrition Facts Salted Caramel Paleo Gluten Free Brownies Amount Per Serving Calories 306 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 12g 60% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Cholesterol 53mg 18% Sodium 21mg 1% Potassium 47mg 1% Total Carbohydrates 38g 13% Dietary Fiber 1g 4% Sugars 32g Protein 2g 4% Vitamin A 6% Vitamin C 4% Calcium 1% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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5 Minute No Bake Paleo Brownies

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 Frosting Info Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 3
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 Frosting Instructions
  1. 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).
  2. Then blend ingredients for the frosting in the food processor and spread on brownies. Chill in freezer or serve right away!
Nutrition Facts No Bake Paleo Brownies Amount Per Serving Calories 397 Calories from Fat 144 % Daily Value* Total Fat 16g 25% Saturated Fat 8g 40% Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 84mg 4% Potassium 486mg 14% Total Carbohydrates 54g 18% Dietary Fiber 8g 32% Sugars 40g Protein 12g 24% Calcium 5% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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No Bake Lemon Cheesecake Bites

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 Filling Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
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 Filling Instructions
  1. 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.
  2. Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
  3. 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.
Nutrition Facts No Bake Lemon Cheesecake Bites Amount Per Serving Calories 168 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 5g 25% Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 2mg 0% Potassium 23mg 1% Total Carbohydrates 12g 4% Dietary Fiber 2g 8% Sugars 7g Protein 4g 8% Vitamin A 0.01% Vitamin C 3% Calcium 3% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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No Bake Caramel Coconut Oil Fudge

No Bake Caramel Coconut Oil Fudge

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Three layers of caramel fudge- refined sugar free, raw, and paleo. Tastes like Christmas candy- but it’s healthy, so you can eat more, right?!

Print Recipe No Bake Caramel Coconut Oil Fudge SO easy to make! Tastes like Christmas candy, but it’s sugar free, paleo, and raw! Three layers of coconut oil caramel fudge- refined sugar free, raw, paleo. Ingredients Base Filling 1 Filling 2 Topping Info Prep Time 10 minutes Servings bite size, or 12 bars MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Prep Time 10 minutes Servings bite size, or 12 bars MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Base Filling 1 Filling 2 Topping Instructions
  1. Line a 6" square cake pan with parchment paper and grease the side with coconut oil (see pan I use- stated at the bottom of the blog text).
  2. In a food processor blend all ingredients for the base together until the texture is coarse, but sticks together with you press it between your fingers. Press the base layer into the bottom of 6" square cake pan.
  3. Blend ingredients for filling 1 in a clean food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the base and chill in freezer until it hardens.
  4. Blend filling 2 ingredients together in a food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the second layer and top with macadamia nuts (optional, but yummy!). Chill in freezer until it hardens. Then cut into 24 bite size portions or 12 bars. Store in freezer.
Nutrition Facts No Bake Caramel Coconut Oil Fudge Amount Per Serving Calories 265 Calories from Fat 207 % Daily Value* Total Fat 23g 35% Saturated Fat 8g 40% Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 15mg 1% Potassium 26mg 1% Total Carbohydrates 13g 4% Dietary Fiber 3g 12% Sugars 8g Protein 5g 10% Vitamin C 0.2% Calcium 6% 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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Gluten Free Paleo Pumpkin Coffee Cake

Gluten Free Paleo Pumpkin Coffee Cake

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Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly.

Print Recipe Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly. Ingredients Cake Crumble Topping Cashew Maple Glaze Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Cake Crumble Topping Cashew Maple Glaze Instructions
  1. Preheat oven to 350F. Grease a 9" by 13" pyrex baking pan with coconut or avocado oil.
  2. Combine all cake ingredients (except chocolate chips) in a food processor or by hand. Blend until the batter is smooth, then stir in the chocolate chips.
  3. In a mixing bowl, combine the ingredients for the crumble topping.
  4. Pour the batter into the pyrex baking pan and top with the crumble topping. Bake on 350F for 45 minutes.
  5. For the glaze, blend soaked cashews in a food processor for a few minutes until it reaches the consistency of cashew butter, then add the other ingredients and blend for another minute.
  6. Top the cake off with glaze and serve.
Nutrition Facts Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Amount Per Serving Calories 648 Calories from Fat 378 % Daily Value* Total Fat 42g 65% Saturated Fat 14g 70% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 37mg 12% Sodium 174mg 7% Potassium 41mg 1% Total Carbohydrates 63g 21% Dietary Fiber 14g 56% Sugars 33g Protein 16g 32% Vitamin A 25% Vitamin C 3% Calcium 16% Iron 27% * Percent Daily Values are based on a 2000 calorie diet.
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Grain Free Paleo Apple Pie Crisp

Grain Free Paleo Apple Pie Crisp

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Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting, easy to make recipe for fall.

Print Recipe Grain Free Paleo Apple Pie Crisp Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting easy to make recipe for fall. Ingredients Apples Topping Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Apples Topping Instructions
  1. In a large bowl add the apple slices. Toss together with the coconut sugar, coconut oil, arrowroot flour, pumpkin pie spice, and sea salt. Pour the apples into a 10" deep dish pie pan.
  2. Combine all ingredients for the crisp topping then crumble over the apples.
  3. Cover with foil and bake on 350F for 1 hour, then uncover and cook for another 20 minutes.
  4. Optional: drizzle with nut butter and serve with vanilla ice-cream or coconut yogurt!
Nutrition Facts Grain Free Paleo Apple Pie Crisp Amount Per Serving Calories 376 Calories from Fat 243 % Daily Value* Total Fat 27g 42% Saturated Fat 12g 60% Polyunsaturated Fat 0.04g Monounsaturated Fat 1g Sodium 138mg 6% Potassium 61mg 2% Total Carbohydrates 35g 12% Dietary Fiber 4g 16% Sugars 25g Protein 4g 8% Vitamin A 0.5% Vitamin C 4% Calcium 5% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Curry Fusion Kale Chicken Saute

Curry Fusion Kale Chicken Saute

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Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in!

Print Recipe Curry Fusion Kale Chicken Saute Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in! Naturally gluten free, dairy free, and paleo! Ingredients Kale Saute Sweet Potatoes Chicken Toppings Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Kale Saute Sweet Potatoes Chicken Toppings Instructions
  1. In a large fry pan (or wok) toss together the ingredients for the sweet potatoes. Cook in the fry pan over medium heat until the sweet potatoes are crispy. Stir them on occasion, so they don't burn! Once they are cooked, remove them from the pan and set aside.
  2. For the chicken, use kitchen scissors and cut the thighs into bite size chunks. Toss the chicken together with spices and olive oil. Saute the chicken in the fry pan over medium heat for about 8-10 minutes until cooked (stirring on occasion). Once the chicken is cooked, remove from the pan and set aside for later.
  3. Toss the kale and coconut oil in the fry pan and saute for 5-8 minutes until soft then drizzle with greek dressing (I used Primal Kitchen brand). Add in the chicken, sweet potatoes, chopped tomatoes and toss together. Top off with tzatiki and thai chili cashews.
Nutrition Facts Curry Fusion Kale Chicken Saute Amount Per Serving Calories 649 Calories from Fat 288 % Daily Value* Total Fat 32g 49% Saturated Fat 8g 40% Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 94mg 31% Sodium 1277mg 53% Potassium 816mg 23% Total Carbohydrates 50g 17% Dietary Fiber 16g 64% Sugars 13g Protein 39g 78% Vitamin A 732% Vitamin C 373% Calcium 59% Iron 36% * Percent Daily Values are based on a 2000 calorie diet.
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