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Healthy Paleo Chocolate Cupcakes With Frosting

Healthy Paleo Chocolate Cupcakes With Frosting

Fluffy paleo chocolate cupcakes made in the blender in 5 minutes! These chocolate cupcakes are made with healthy ingredients, avocado buttercream, and natural sprinkles!

Print Recipe Healthy Paleo Chocolate Cupcakes With Frosting Fluffy paleo chocolate cupcakes made in the blender in 5 minutes! These chocolate cupcakes are made with healthy ingredients, avocado buttercream, and natural sprinkles! Ingredients Info Cook Time 15-25 minutes Prep Time 5 minutes Servings cupcakes, depending on size MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

 

Info Cook Time 15-25 minutes Prep Time 5 minutes Servings cupcakes, depending on size MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

 

Ingredients Instructions
  1. Preheat oven to 350F. Grease a muffin pan with coconut oil. You can bake 4 extra large bakery style cupcakes using a super sized muffin pan or 8 regular cupcakes using a standard muffin pan.
  2. In a high speed blender combine all ingredients until smooth.
  3. Pour batter 3/4 way up the muffin pan and bake on 350F until a clean knife when inserted into the middle of a cupcake comes out clean. Cook for about 15 minutes for regular size and 20-25 minutes for extra large.
Nutrition Facts Healthy Paleo Chocolate Cupcakes With Frosting Amount Per Serving Calories 310 Calories from Fat 162 % Daily Value* Total Fat 18g 28% Saturated Fat 4g 20% Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Cholesterol 93mg 31% Sodium 87mg 4% Potassium 281mg 8% Total Carbohydrates 28g 9% Dietary Fiber 5g 20% Sugars 15g Protein 13g 26% Vitamin A 2% Calcium 8% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Grilled Chicken Caesar Cobb Salad

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. 

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 Dressing Salad Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
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: 1
Rating: 5
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 Dressing Salad Instructions
  1. 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.
  2. Blend ingredients for dressing in a food processor or blender until smooth.
  3. Prepare vegetables and toppings, then layer everything into a large bowl, toss with dressing, and serve!
Nutrition Facts Paleo Grilled Chicken Caesar Cobb Salad Amount Per Serving Calories 588 Calories from Fat 378 % Daily Value* Total Fat 42g 65% Saturated Fat 11g 55% Polyunsaturated Fat 9g Monounsaturated Fat 14g Cholesterol 307mg 102% Sodium 1519mg 63% Potassium 1049mg 30% Total Carbohydrates 17g 6% Dietary Fiber 8g 32% Sugars 3g Protein 38g 76% Vitamin A 102% Vitamin C 60% Calcium 23% Iron 33% * Percent Daily Values are based on a 2000 calorie diet.
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Kale Pesto Paleo Sweet Potato Pitas

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.

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 Pesto Toppings Info Cook Time 50 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Pita Pesto Toppings Instructions
  1. Preheat oven to 350F.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. In a food processor blend ingredients for kale pesto until it reaches desired consistency.
  7. Assemble pitas by layering on pesto, roasted cauliflower, red peppers, and eggs. Top with fresh lime juice, chili flakes, and coconut milk to taste.
Nutrition Facts Kale Pesto Paleo Sweet Potato Pitas Amount Per Serving Calories 481 Calories from Fat 261 % Daily Value* Total Fat 29g 45% Saturated Fat 4g 20% Polyunsaturated Fat 3g Monounsaturated Fat 14g Cholesterol 233mg 78% Sodium 841mg 35% Potassium 1141mg 33% Total Carbohydrates 45g 15% Dietary Fiber 12g 48% Sugars 10g Protein 16g 32% Vitamin A 157% Vitamin C 246% Calcium 15% Iron 18% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Chocolate Sweet Potato Avocado Muffins

Healthy Chocolate Sweet Potato Avocado Muffins

Healthy-decadent-fudgy-chocolate muffins made with sweet potato, avocado, and cauliflower! Flourless, nut free, paleo, and gluten free muffins made with veggies. The best way to get your kids to eat their veggies is these double chocolate muffins!

Print Recipe Healthy Chocolate Sweet Potato Avocado Muffins Healthy decadent fudgy chocolate muffins made with sweet potato, avocado, and cauliflower! Flourless, nut free, paleo, and gluten free muffins made with veggies. The best way to get your kids to eat their veggies is these double chocolate muffins! Ingredients Info Cook Time 1 hour Prep Time 10 minutes Servings muffins MetricUS Imperial Course Bread Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

These muffins are purely veggie based, so they are really moist! If you’re not into that, then I’d say pass this recipe up. But if you are looking for the healthiest veggie chocolate muffin of your life, you just found it.

Info Cook Time 1 hour Prep Time 10 minutes Servings muffins MetricUS Imperial Course Bread Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

These muffins are purely veggie based, so they are really moist! If you’re not into that, then I’d say pass this recipe up. But if you are looking for the healthiest veggie chocolate muffin of your life, you just found it.

Ingredients Instructions
  1. Preheat oven to 350F.
  2. In a food processor prepare your minced sweet potato and cauliflower.
  3. Add all ingredients (except chocolate chips) in a high speed blender and puree until smooth.
  4. Line muffin tray with paper liners and fill 3/4 the way full with batter. Then sprinkle with chocolate chips (optional). I use large bakery style muffins and it makes 5 muffins and takes 1 hour 20 minutes to bake. To make 10 regular muffins reduce cooking time to about 60 minutes. You will know they have finished cooking when a knife inserted into the middle of a muffin comes out clean. Cool before eating (this allows the muffins to set up). The muffins should be really moist inside. Store in fridge or freezer.
Nutrition Facts Healthy Chocolate Sweet Potato Avocado Muffins Amount Per Serving Calories 224 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 5g 25% Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Cholesterol 37mg 12% Sodium 236mg 10% Potassium 485mg 14% Total Carbohydrates 33g 11% Dietary Fiber 8g 32% Sugars 16g Protein 6g 12% Vitamin A 136% Vitamin C 9% Calcium 6% Iron 4% * Percent Daily Values are based on a 2000 calorie diet.
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Fudgy Avocado Sweet Potato Brownies

Fudgy Avocado Sweet Potato Brownies

Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies. 

Print Recipe Fudgy Avocado Sweet Potato Brownies Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies. Ingredients Brownies Frosting Info Cook Time 40 minutes Prep Time 10 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Recipe Notes

Make mashed sweet potato by steaming sweet potato chunks, then mashing in a food processor or by hand.

Info Cook Time 40 minutes Prep Time 10 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Recipe Notes

Make mashed sweet potato by steaming sweet potato chunks, then mashing in a food processor or by hand.

Ingredients Brownies Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of a 8" by 8" baking dish with parchment paper.
  2. Blend ingredients for frosting in a food processor until smooth, then chill in fridge or freezer until brownies are ready.
  3. In a food processor combine ingredients for brownies until smooth. Spread batter into a 8" by 8" baking dish.
  4. Bake on 350F for 40 minutes, then cool before frosting. Optional: top with mini chocolate chips. Side note: it's best to store these in the fridge or freezer- I like them frozen!
Nutrition Facts Fudgy Avocado Sweet Potato Brownies Amount Per Serving Calories 175 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 4g 20% Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 23mg 8% Sodium 227mg 9% Potassium 415mg 12% Total Carbohydrates 24g 8% Dietary Fiber 6g 24% Sugars 14g Protein 5g 10% Vitamin A 49% Vitamin C 9% Calcium 3% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Paleo Lemon Layer Cake

Healthy Paleo Lemon Layer Cake

Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer.

Print Recipe Healthy Paleo Lemon Layer Cake Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer. Ingredients Cake Frosting Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.

Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.

Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 7" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Nutrition Facts Healthy Paleo Lemon Layer Cake Amount Per Serving Calories 335 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 11g 55% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 62mg 21% Sodium 332mg 14% Potassium 222mg 6% Total Carbohydrates 52g 17% Dietary Fiber 4g 16% Sugars 34g Protein 4g 8% Vitamin A 205% Vitamin C 21% Calcium 9% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Blackout Healthy Paleo Chocolate Cake

Blackout Healthy Paleo Chocolate Cake

Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious.

Print Recipe Blackout Healthy Paleo Chocolate Cake Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious. Ingredients Cake Frosting Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 5
Rating: 5
You: Rate this recipe! Recipe Notes

Optional toppings: chocolate chips and/or chocolate glaze.

How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.

Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 5
Rating: 5
You: Rate this recipe! Recipe Notes

Optional toppings: chocolate chips and/or chocolate glaze.

How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.

Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes then chill in freezer while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Nutrition Facts Blackout Healthy Paleo Chocolate Cake Amount Per Serving Calories 368 Calories from Fat 144 % Daily Value* Total Fat 16g 25% Saturated Fat 12g 60% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Cholesterol 31mg 10% Sodium 341mg 14% Potassium 742mg 21% Total Carbohydrates 58g 19% Dietary Fiber 13g 52% Sugars 29g Protein 9g 18% Vitamin A 211% Vitamin C 4% Calcium 12% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Paleo Gluten Free Sandwich Bread

Healthy Paleo Gluten Free Sandwich Bread

Healthy paleo sandwich bread- made in the blender! Makes perfect sandwiches. Easy gluten free and grain free bread recipe.. Light and fluffy bread with a nice crust.

Print Recipe Healthy Paleo Gluten Free Sandwich Bread Healthy paleo sandwich bread- made in the blender! Makes perfect sandwiches. Easy gluten free and grain free bread recipe.. Light and fluffy bread with a nice crust. Ingredients Info Cook Time 50 minutes Prep Time 8 minutes Servings slices MetricUS Imperial Course Bread Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 8 minutes Servings slices MetricUS Imperial Course Bread Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a 8" by 4" bread pan with parchment paper.
  2. In a blender, food processor, or by hand combine ingredients for bread until smooth.
  3. Pour batter into bread pan (it will be runny). Bake on 350F for 50-60 minutes until golden on top- you will know it is finished cooking when a knife inserted into the center of the loaf comes out clean. Allow to set for a few minutes before serving. Store loaf in the fridge or freezer to retain freshness (if you leave it on the counter, it will ferment).
Nutrition Facts Healthy Paleo Gluten Free Sandwich Bread Amount Per Serving Calories 207 Calories from Fat 99 % Daily Value* Total Fat 11g 17% Saturated Fat 1g 5% Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 80mg 27% Sodium 201mg 8% Potassium 25mg 1% Total Carbohydrates 22g 7% Dietary Fiber 3g 12% Sugars 3g Protein 7g 14% Vitamin A 2% Calcium 10% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Life-Changing Paleo Chocolate Cupcakes

Life-Changing Paleo Chocolate Cupcakes

Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting.

Print Recipe Life-Changing Paleo Chocolate Cupcakes Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting. Ingredients Cupcakes Frosting Info Cook Time 30 minutes Prep Time 8 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 4
Rating: 4
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 8 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 4
Rating: 4
You: Rate this recipe! Ingredients Cupcakes Frosting Instructions
  1. Preheat oven to 350F. Line a muffin pan with parchment paper liners.
  2. In a blender combine all ingredients for cupcakes until smooth.
  3. Fill each muffin pan 3/4 way full. Note: I use a large bakery style muffin pan, which produces 6 large cupcakes. If you use a regular muffin pan- bake for less time (about 20-25 minutes on 350F or until a knife when inserted comes out clean). I bake the large bakery style cupcakes on 350F for 30 minutes.
  4. In a double boiler melt ingredients for frosting and whisk until smooth. Transfer frosting to fridge or freezer for 15-30 minutes until it reaches a fluffy spreadable consistency. If the frosting becomes too hard, use a hair dryer and whisk while heating until it becomes spreadable again.
  5. Frost cupcakes. Optional: top with natural sprinkles or mini chocolate chips.
Nutrition Facts Life-Changing Paleo Chocolate Cupcakes Amount Per Serving Calories 414 Calories from Fat 288 % Daily Value* Total Fat 32g 49% Saturated Fat 19g 95% Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Cholesterol 62mg 21% Sodium 167mg 7% Potassium 244mg 7% Total Carbohydrates 37g 12% Dietary Fiber 8g 32% Sugars 22g Protein 9g 18% Vitamin A 1% Calcium 12% Iron 25% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Gluten Free Blender Banana Muffins

Paleo Gluten Free Blender Banana Muffins

Super light and fluffy flourless banana muffins made with healthy ingredients! These paleo banana muffins have cauliflower in them. The gluten free banana muffin recipe you will want to make over and over again.

Print Recipe Paleo Gluten Free Blender Banana Muffins Fluffy paleo banana muffins made in the blender- in 5 minutes! Easy gluten free and paleo banana muffin recipe made with cauliflower! Best healthy paleo-diet breakfast banana muffins. Ingredients Info Cook Time 45 minutes Prep Time 5 minutes Servings muffins or 6 large bakery style muffins MetricUS Imperial Course Bread Votes: 4
Rating: 5
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 5 minutes Servings muffins or 6 large bakery style muffins MetricUS Imperial Course Bread Votes: 4
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F.
  2. In a blender combine all ingredients (except chocolate chips) until smooth. Pour batter 3/4 way up a muffin pan lined with paper liners. Sprinkle tops with more chocolate chips (optional).
  3. For six large bakery style muffins bake 350F for 45 mins. Cook less for twelve regular muffins.
Nutrition Facts Paleo Gluten Free Blender Banana Muffins Amount Per Serving Calories 343 Calories from Fat 216 % Daily Value* Total Fat 24g 37% Saturated Fat 4g 20% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 47mg 16% Sodium 205mg 9% Potassium 146mg 4% Total Carbohydrates 27g 9% Dietary Fiber 6g 24% Sugars 15g Protein 11g 22% Vitamin A 2% Vitamin C 11% Calcium 14% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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