egg
Category
Zesty Whole30 Salmon Cakes With Lemon Garlic Asparagus
✻
Z herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor.
Print Recipe Best Whole30 Zesty Salmon Burgers Zesty herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor. Ingredients Salmon Bugers- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
Rating: 3.42
You: Rate this recipe! Info Cook Time 15 Minutes Prep Time 20 Minutes Servings Burgers MetricUS Imperial Course Main Dish Votes: 69
Rating: 3.42
You: Rate this recipe! Ingredients Salmon Bugers
- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
- Combine all the ingredients for the salmon burger in a medium size bowl. Mash everything together with a large fork.
- Heat a large fry pan over medium heat on the stove. Drizzle the pan with 1 tablespoon olive oil.
- Separate the salmon burger mix into four burgers on the fry pan and cook for about 3 minutes on each side until golden brown.
- On the stove, heat a large fry pan on medium heat. Add everything for the asparagus and cook for about 14 minutes (stirring occasionally).
- Combine everything for the sauce in a blender or food processor. Blend until smooth.
- Plate everything and serve!
Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl
✻
These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender.
Print Recipe Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender. Ingredients Falafel- 2 cups minced cauliflower To make minced cauliflower, just blend the cauliflower in your food processor until it's minced.
- 1 cup minced fresh onion
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup almond flour
- 1 medium egg
- 1 tablespoon arrowroot flour
- 3 cloves garlic
- 4 teaspoons cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric powder
- 1/2 teapsoon chili powder
- 4 tablespoons olive oil for cooking
- 1/2 cup sesame oil
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup or date paste for whole30.
- 1/2 teaspoon lemon zest
- 4-8 cups baby kale Make your salad as big or small as you want.
- 1 cup cherry tomatoes cut in halves
- 1/4 cup pine nuts
- 1/4 cup fresh cilantro leaves
- 1/4 cup green onions chopped
Rating: 3.72
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 10 minutes Servings falafel MetricUS Imperial Course Main Dish Votes: 129
Rating: 3.72
You: Rate this recipe! Ingredients Falafel
- 2 cups minced cauliflower To make minced cauliflower, just blend the cauliflower in your food processor until it's minced.
- 1 cup minced fresh onion
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup almond flour
- 1 medium egg
- 1 tablespoon arrowroot flour
- 3 cloves garlic
- 4 teaspoons cumin powder
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric powder
- 1/2 teapsoon chili powder
- 4 tablespoons olive oil for cooking
- 1/2 cup sesame oil
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup or date paste for whole30.
- 1/2 teaspoon lemon zest
- 4-8 cups baby kale Make your salad as big or small as you want.
- 1 cup cherry tomatoes cut in halves
- 1/4 cup pine nuts
- 1/4 cup fresh cilantro leaves
- 1/4 cup green onions chopped
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a food processor blend all the ingredients, except the minced cauliflower and olive oil. Blend until the herbs are minced.
- Once the herbs are minced, add in the minced cauliflower and pulse until combined.
- Form the falafel dough into 16 1 1/2" round balls. Use a pastry brush and brush each falafel with olive oil.
- Cook for 20 minutes on 400F then rotate the falafels and cook for another 20 minutes.
- Combine all the ingredients for the tahini dressing in a blender or food processor and blend until smooth.
- Plate the greens then top with falafel and tahini dressing.
Creamy Whole30 Bacon Garlic Spaghetti Squash
✻
Easy whole30 creamy bacon garlic spaghetti squash bake. Paleo, healthy, and easy to make! Get ready to dig into some serious delicious and healthy eats!!
Print Recipe Creamy Whole30 Bacon Garlic Spaghetti Squash Easy whole30 creamy bacon garlic spaghetti squash bake. Paleo, healthy, and easy to make! Get ready to dig into some serious delicious and healthy eats!! Ingredients- 3-4 cups cooked spaghetti squash see notes on how to cook
- 8 pieces cooked bacon chopped in pieces or bacon bits
- 1 1/2 cups steamed broccoli
- 1 cup full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
- 1 medium egg
- 1 teaspoon sea salt or to taste
- 1 teaspoon garlic powder
- fresh ground pepper to taste
Rating: 3.35
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
Info Cook Time 8-10 minutes Prep Time 15 minute Servings servings MetricUS Imperial Course Main Dish Votes: 851Rating: 3.35
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
Ingredients- 3-4 cups cooked spaghetti squash see notes on how to cook
- 8 pieces cooked bacon chopped in pieces or bacon bits
- 1 1/2 cups steamed broccoli
- 1 cup full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
- 1 medium egg
- 1 teaspoon sea salt or to taste
- 1 teaspoon garlic powder
- fresh ground pepper to taste
- In a saucepan whisk together all the ingredients for the cream sauce.
- Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.
- In a casserole dish, add the steamed broccoli and bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole. Heat in the oven on 400F until warm or save for later.
Healthy Oatmeal Pumpkin Bars
✻
Soft and chewy oatmeal pumpkin bars filled with plump raisins. These gluten free sugar free snack bars can also be called breakfast or dessert;) Only a few ingredients to make up these healthy pumpkin bars!
Print Recipe Healthy Oatmeal Pumpkin Bars Soft and chewy oatmeal pumpkin bars filled with plump raisins. These gluten free sugar free snack bars can also be called breakfast or dessert;) Only a few ingredients to make up these healthy pumpkin bars! Ingredients- 1 1/2 cup old fashioned rolled oats
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon guar gum
- 3/4 cup zen sweet or regular sugar
- 1/4 cup palm oil shortening
- 1 cup canned pumpkin puree
- 1 whole egg
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 teapsoon sea salt
- 1/2 teaspoon all spice
- 1/2 teaspoon ground ginger
- 1/4 cup raisins or cranberries or chocolate chips.
Rating: 3.5
You: Rate this recipe! Info Cook Time 35-40 minutes Prep Time 10 minutes Servings bars MetricUS Imperial Course Snack Votes: 4
Rating: 3.5
You: Rate this recipe! Ingredients
- 1 1/2 cup old fashioned rolled oats
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon guar gum
- 3/4 cup zen sweet or regular sugar
- 1/4 cup palm oil shortening
- 1 cup canned pumpkin puree
- 1 whole egg
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 teapsoon sea salt
- 1/2 teaspoon all spice
- 1/2 teaspoon ground ginger
- 1/4 cup raisins or cranberries or chocolate chips.
- Preheat oven to 400F. Line a 8" by 8" baking dish with parchment paper.
- In a bowl combine all the ingredients for the bars (except the raisins). Mix until completely smooth.
- Stir the raisins into the batter.
- Pour the batter into the baking dish. Bake on 400F for 35-40 minutes until golden brown. You can cook the bars more is you like them less chewy and soft.
Gluten Free Oatmeal Breakfast Cookies
✻
An incredibly easy and kid friendly breakfast cookie. One hundred percent gluten free and dairy free! Made with medjool dates, oatmeal, and almond flour. No refined sugar!
Print Recipe Gluten Free Oatmeal Breakfast Cookies An incredibly easy and kid friendly breakfast cookie. One hundred percent gluten free and dairy free! Made with medjool dates, oatmeal, and almond flour. No refined sugar! Ingredients- 1 cup medjool dates
- 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1 whole egg
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup old fashioned rolled oats
- 1/4 cup chocolate chips optional- for sprinkling on top
Rating: 0
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings squares MetricUS Imperial Course Snack Votes: 0
Rating: 0
You: Rate this recipe! Ingredients
- 1 cup medjool dates
- 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1 whole egg
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup old fashioned rolled oats
- 1/4 cup chocolate chips optional- for sprinkling on top
- Preheat oven to 350F. Line a 8" by 8" pyrex baking dish with parchment paper.
- In a food processor combine all the ingredients, except the oats and chocolate chips. Blend the ingredients together until the batter is fairy smooth- you still want some chunky date texture. The dough will be really sticky!
- Add in the oats and pulse the food processor for 5 seconds.
- Spoon the batter into the baking dish and smooth out. Sprinkle chocolate chips on top if you want, or just leave plain.
- Bake for 50 minutes on 350F until slightly golden brown.
Healthy Paleo Cinnamon Raisin Bagels
✻
Grain free and paleo cinnamon bagels that look and taste real! These soft and delicious healthy gluten free bagels are filled with sweet raisins and swirls of cinnamon. Super easy to make! You won’t even know they are paleo!
Print Recipe Healthy Paleo Cinnamon Raisin Bagels Grain free and paleo cinnamon bagels that look and taste real! Made and ready to cook in 15 minutes! These soft and delicious healthy gluten free bagels are filled with sweet raisins and swirls of cinnamon. Super easy to make! You won't even know they are paleo! Ingredients Bagels- 1 cup cassava flour
- 1 cup arrowroot flour
- 1/4 cup maple syrup
- 1/4 cup palm oil shortening
- 4 medium eggs
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1/2 cup raisins
- 1 medium egg beaten
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 15 minutes Servings bagels MetricUS Imperial Course Side Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Bagels
- 1 cup cassava flour
- 1 cup arrowroot flour
- 1/4 cup maple syrup
- 1/4 cup palm oil shortening
- 4 medium eggs
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1/2 cup raisins
- 1 medium egg beaten
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a KitchenAid mixer (or by hand), combine all of the ingredients for the dough (except the raisins and cinnamon).
- Once the dough is is smooth, gently incorporate the cinnamon and raisins.
- Separate the dough into 4 equal parts.
- Fill a large sauce pan with 2 quarts of water or half way full. Bring the water to a boil and then turn it slightly down, but keep the water boiling.
- Roll each segment of dough into a ball and then shape it into a bagel.
- Drop one bagel at a time into the boiling water and let them cook for 1 minute on each side or until they rise to the top of the water.
- Once the bagels have boiled, set them on the baking tray. If you so desire to put an egg wash on the bagels to make them brown- simply brush the egg wash on top of the bagels.
- Bake the bagels on 350F for 30-35 minutes until golden brown.
Paleo Pumpkin Chocolate Chip Cookies
✻
A soft and chewy paleo pumpkin chocolate chip cookie with a crisp cookie crust. Delicious healthy, gluten free, and paleo dessert or snack. Welcome fall with this healthy pumpkin cookie recipe.
Print Recipe Paleo Pumpkin Chocolate Chip Cookies A soft and chewy paleo pumpkin chocolate chip cookie with a crisp cookie crust. Delicious healthy, gluten free, and paleo dessert or snack. Welcome fall with this healthy pumpkin cookie recipe. Ingredients- 1 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup palm oil shortening
- 1 whole egg
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoons baking powder
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Rating: 3
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Dessert, Snack Votes: 8
Rating: 3
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup palm oil shortening
- 1 whole egg
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoons baking powder
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees and line a standard baking sheet with parchment paper.
- In a large mixing bowl or KitchenAid mixer, combine all of the ingredients (except the chocolate chips).
- Once the dough is completely smooth, fold in the chocolate chips.
- Using an ice-cream scoop, scoop one spoonful of dough onto the cookie sheet at a time to form the cookies.
- Bake the cookies on 350 degrees for 15 minutes. Once the cookies have cooked, let the set for a few minutes until they become firm. This allows the sugars and oils to harden, so the cookie doesn't fall apart.
Paleo Banana Bread French Toast
✻
This Gluten Free and Paleo banana bread is soft, light, moist, and absolutely delicious. Made with all whole food ingredients, this recipe is incredibly easy to make- the banana bread is made in the blender… So easy!
Print Recipe Paleo Banana Bread French Toast This Gluten Free and Paleo banana bread is soft, light, moist, and absolutely delicious. Made with all whole food ingredients, this recipe is incredibly easy to make- the banana bread is made in the blender... So easy! Ingredients- 1 loaf 5 Minute Paleo Banana Bread
- 1 whole egg
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut oil for greasing pan
Rating: 0
You: Rate this recipe! Recipe Notes
You can top this french toast with whipped cream or coconut whipped cream, fresh berries, and/or maple syrup or honey.
Info Cook Time 2-4 minutes for each slice Prep Time 5 minutes (plus time to make the banana bread if you don't have it pre-made Servings pieces MetricUS Imperial Course Main Dish Votes: 0Rating: 0
You: Rate this recipe! Recipe Notes
You can top this french toast with whipped cream or coconut whipped cream, fresh berries, and/or maple syrup or honey.
Ingredients- 1 loaf 5 Minute Paleo Banana Bread
- 1 whole egg
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut oil for greasing pan
- Slice the banana bread into about 8 slices.
- Heat a fry pan or electric griddle over medium low heat.
- Whisk together the egg, coconut milk, cinnamon, and vanilla until the batter is well combined.
- Grease the fry pan or electric griddle with coconut oil.
- Dip each side of the banana bread into the egg liquid and then set on the fry pan or griddle.
- Cook on each side for 1-2 minutes until golden.
- Serve with your favorite toppings.
Paleo Strawberry Shortcake Mug Muffin
✻
This soft grain free paleo mug muffin is made in a few minutes. Topped with lushes whipped cream and fresh strawberries, this easy to make recipe for strawberry shortcake mug muffin is a delicious time saver and makes for an easy breakfast, dessert, or snack.
Print Recipe Paleo Strawberry Shortcake Mug Muffin This soft grain free paleo mug muffin is made in a few minutes. Topped with luscious whipped cream and fresh strawberries, this easy to make recipe for strawberry shortcake mug muffin is a delicious time saver and makes for an easy breakfast, dessert, or snack. This recipe is sugar free and sweetened with stevia liquid. Ingredients muffin- 1 whole egg
- 2 tablespoons coconut milk
- 2 teaspoons coconut oil
- 1 teaspoon vanilla extract
- 10-15 drops stevia liquid or 1 tablespoon maple syrup or honey
- 2 1/2 tablespoon coconut flour
- 1/4 teaspoon baking soda
- dash of sea salt
- 1/4 cup fresh strawberries
- 2 tablespoons whipped cream or whipped coconut cream
Rating: 0
You: Rate this recipe! Info Cook Time 90 seconds Prep Time 3 minutes Servings muffin MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients muffin
- 1 whole egg
- 2 tablespoons coconut milk
- 2 teaspoons coconut oil
- 1 teaspoon vanilla extract
- 10-15 drops stevia liquid or 1 tablespoon maple syrup or honey
- 2 1/2 tablespoon coconut flour
- 1/4 teaspoon baking soda
- dash of sea salt
- 1/4 cup fresh strawberries
- 2 tablespoons whipped cream or whipped coconut cream
- Whisk the egg with the coconut milk, coconut oil, vanilla, and stevia or maple syrup.
- Add the coconut flour, baking soda, and salt. Mix well.
- Transfer it to a ramekin or mug.
- Microwave on HIGH (100 per- cent power) for 90 seconds. Cool. Or cook in a toaster oven on 350 degrees for 30 minutes.
- Top with strawberries and whipped cream or coconut cream.
Dairy Free Banana Split Ice-Cream
✻
Nothing says summer like this rich and creamy Banana Split. This smooth and decadent frozen dessert is dairy free, paleo, and has a vegan option as well.
Print Recipe Dairy Free Banana Split Ice-Cream Nothing says summer like this rich and creamy Banana Split. This smooth and decadent frozen dessert is dairy free, paleo, and has a vegan option as well. Ingredients Ice-Cream- 3 small bananas
- 1 can full fat coconut milk
- 1/4 cup maple syrup
- 1 whole egg
- 2-3 teaspoons vanilla extract
- 4 small bananas
- 1/2 cup cherries fresh
- 1 cup whipped cream or whipped coconut cream
- 1/4 cup chocolate chips
- 1 teaspoon coconut oil
Rating: 5
You: Rate this recipe! Recipe Notes
In order to make this ice-cream Vegan, simply leave out the egg.
Info Passive Time 20-30 minutes depending on the brand of Ice-Cream machine Prep Time 8 minutes Servings people MetricUS Imperial Course Dessert Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
In order to make this ice-cream Vegan, simply leave out the egg.
Ingredients Ice-Cream- 3 small bananas
- 1 can full fat coconut milk
- 1/4 cup maple syrup
- 1 whole egg
- 2-3 teaspoons vanilla extract
- 4 small bananas
- 1/2 cup cherries fresh
- 1 cup whipped cream or whipped coconut cream
- 1/4 cup chocolate chips
- 1 teaspoon coconut oil
- Combine all of the ingredients for the ice-cream in a blender and blend until smooth
- Follow the instructions on your ice-cream machine and churn until the ice-cream is thick and smooth.
- To make the chocolate sauce, melt the chocolate chips and coconut oil together in a double boiler until the chocolate has melted. Stir the chocolate sauce until the coconut oil is well combined.
- Once the ice-cream has finished churning, serve with sliced banana, chocolate sauce, cherries, and whipped cream.