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Paleo Banana Raspberry Bread

Paleo Banana Raspberry Bread

Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!).

Print RecipePaleo Banana Raspberry Bread Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!). Ingredients Bread Glaze InfoCook Time 45 minutesPrep Time 5 minutesServings slices MetricUS ImperialCourse Side Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 45 minutesPrep Time 5 minutesServings slices MetricUS ImperialCourse Side Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Bread Glaze Instructions
  1. Preheat oven to 400F. Line a small 5 1/2" by 3 1/2" loaf pan with parchment paper.
  2. In a food processor combine all the bread ingredients (except raspberries) and blend until smooth.
  3. Pour the dough into the loaf pan. Top off with raspberries, then bake on 400F for about 45 minutes until cooked. You will know the bread is cooked when a knife inserted into the center of the loaf comes out clean.
  4. For the glaze, blend all ingredients together in a food processor until completely smooth. Then drizzle (or pipe) over the loaf.
Nutrition Facts Paleo Banana Raspberry Bread Amount Per Serving Calories 294 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 7g 35% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 47mg 16% Sodium 145mg 6% Potassium 107mg 3% Total Carbohydrates 20g 7% Dietary Fiber 8g 32% Sugars 8g Protein 9g 18% Vitamin A 1% Vitamin C 8% Calcium 12% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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Triple Fudge Coconut Flour Brownies

Triple Fudge Coconut Flour Brownies

A must make decadent triple fudge coconut flour brownie recipe! Completely paleo and a healthy treat for everyone! Gluten eaters and healthy eaters alike will devour these rich chocolaty treats. Packed with loads of chocolate and nuts, these brownies are ready for the oven in only five minutes!

Print RecipeTriple Fudge Coconut Flour Brownies A must make decadent triple fudge coconut flour brownie recipe! Completely paleo and a healthy treat for everyone! Gluten eaters and healthy eaters alike will devour these rich chocolaty treats. Packed with loads of chocolate and nuts, these brownies are ready for the oven in only five minutes! Ingredients InfoCook Time 30-35 minutesPrep Time 5 minutesServings brownies MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 30-35 minutesPrep Time 5 minutesServings brownies MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a 7" by 7" square brownie pan with parchment paper.
  2. In a food processor (or by hand) combine the ingredients for the brownies (except the chopped pecan pieces and chocolate chips). Blend the batter until completely smooth.
  3. Then stir in the chocolate chips and pecan pieces by hand. Pour the batter into the 7" brownie pan and smooth out.
  4. Bake on 350F for 30-35 minutes until a knife when inserted comes out clean.
  5. Optional toppings are 1/4 cup chocolate chips melted with 1-2 tablespoons coconut oil (drizzle) and toasted nuts.
Nutrition Facts Triple Fudge Coconut Flour Brownies Amount Per Serving Calories 420 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 18g 90% Polyunsaturated Fat 4g Monounsaturated Fat 7g Cholesterol 62mg 21% Sodium 153mg 6% Potassium 210mg 6% Total Carbohydrates 33g 11% Dietary Fiber 10g 40% Sugars 18g Protein 8g 16% Vitamin A 1% Vitamin C 0.2% Calcium 2% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Whole30 Fried Cauliflower Rice

Whole30 Fried Cauliflower Rice

Easy whole30 compliant and paleo fried rice recipe. A new twist with cauliflower rice, veggies, and homemade asian sauce. Ready in 20 minutes. Make ahead and freeze! A healthy and fun family dinner.

Print RecipeWhole30 Fried Cauliflower Rice Easy whole30 compliant and paleo fried rice recipe. A new twist with cauliflower rice, veggies, and homemade asian sauce. Ready in 20 minutes. Make ahead and freeze! A healthy and fun family dinner. Ingredients Rice Sauce InfoCook Time 10 minutesPrep Time 10 minutesServings servings MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 10 minutesPrep Time 10 minutesServings servings MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Rice Sauce Instructions Rice
  1. Heat a fry pan over medium heat. Add the chopped carrots, celery, and onions. Fry in 2 tablespoons sesame oil for a few minutes until slightly soft.
  2. Add in the cauliflower rice, minced garlic, and 2 more tablespoons sesame oil. Fry for another few minutes (about 8) until the cauliflower rice is cooked, but not mushy.
  3. Then pour in the beaten eggs, stir continually, and cook for another 1 minute. Then take off the heat.
Sauce
  1. In a small saucepan combine the coconut aminos, date syrup, and Franks Hot sauce and bring to a simmer.
  2. In a cup mix together the cold water and arrowroot flour into a paste. Once the coconut aminos mixture is simmering, simultaneously pour in the arrowroot mixture and stir. Continue to cook and stir the sauce until it thickens. Then take off the heat.
  3. Top it all off with the sauce, chopped cilantro, green onions, and sesame seeds.
Nutrition Facts Whole30 Fried Cauliflower Rice Amount Per Serving Calories 303 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 4g 20% Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Cholesterol 93mg 31% Sodium 457mg 19% Potassium 361mg 10% Total Carbohydrates 32g 11% Dietary Fiber 9g 36% Sugars 16g Protein 7g 14% Vitamin A 94% Vitamin C 135% Calcium 8% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Almond Butter Chocolate Zucchini Bread

Paleo Almond Butter Chocolate Zucchini Bread

This paleo chocolate zucchini bread is soft, light, and moist plus gluten free! It’s ready for baking in 5 minutes! Easy to whip up in the food processor. Freezer friendly and a crowd pleaser!

Print RecipePaleo Almond Butter Chocolate Zucchini Bread This paleo chocolate zucchini bread is soft, light, and moist plus gluten free! It’s ready for baking in 5 minutes! Easy to whip up in the food processor. Freezer friendly and a crowd pleaser! Ingredients InfoCook Time 40 minutesPrep Time 5 minutesServings slices MetricUS ImperialCourse Main Dish Votes: 4
Rating: 2.75
You: Rate this recipe! InfoCook Time 40 minutesPrep Time 5 minutesServings slices MetricUS ImperialCourse Main Dish Votes: 4
Rating: 2.75
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 400F. Line a small 3" by 5 3/4" bread pan with parchment paper.
  2. Combine all ingredients (except chocolate chips and zucchini) together in a food processor until smooth. Then pour the batter into a small 3" by 5" bread pan and top with chocolate chips.
  3. Once the batter is smooth, transfer into a mixing bowl and stir in the grated zucchini by hand.
  4. Pour batter into a small 3" by 5" bread pan and top with chocolate chips.
  5. Cook on 400F for 40 minutes until cooked, you will know it's cooked when a knife is inserted into the middle of the load and comes out clean.
Nutrition Facts Paleo Almond Butter Chocolate Zucchini Bread Amount Per Serving Calories 272 Calories from Fat 162 % Daily Value* Total Fat 18g 28% Saturated Fat 3g 15% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 41mg 14% Sodium 194mg 8% Potassium 196mg 6% Total Carbohydrates 19g 6% Dietary Fiber 6g 24% Sugars 10g Protein 10g 20% Vitamin A 2% Vitamin C 7% Calcium 9% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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World’s Fluffiest Overnight Paleo Pancakes

World’s Fluffiest Overnight Paleo Pancakes

The world’s fluffiest paleo pancakes. Not “eggy”, light, fluffy, thick, and satisfying. Tastes like legit white flour pancakes! Easy gluten free and grain free breakfast treat.

Print RecipeWorld's Fluffiest Overnight Paleo Pancakes The world's fluffiest paleo pancakes. Not "eggy"! So light, fluffy, thick, and satisfying. Tastes like legit white flour pancakes! Easy gluten free and grain free breakfast treat. Ingredients InfoCook Time 2-3 minutes on each sidePrep Time 8 minutesServings pancakes MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 2-3 minutes on each sidePrep Time 8 minutesServings pancakes MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Combine ingredients for the pancakes in a stand mixer until smooth.
  2. Cover the bowl and set in the fridge to set up overnight. You can cook them right away, but chilling the batter overnight sets the batter up to make extra thick and fluffy pancakes.
  3. Grease a fry pan with coconut oil. Heat the pan over low heat on the stove. You can also use an electric griddle.
  4. Once the batter has set up, scoop 1/4 cup batter onto a hot fry pan and cook on really low heat until cooked through. It takes about 2 minutes of cooking on each side. You want to cook it on really low heat, so the middle gets cooked and you aren't left with raw batter in the center. For even cooking- cook low and slow.
Nutrition Facts World's Fluffiest Overnight Paleo Pancakes Amount Per Serving Calories 164 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 1g 5% Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Cholesterol 74mg 25% Sodium 257mg 11% Potassium 61mg 2% Total Carbohydrates 17g 6% Dietary Fiber 2g 8% Sugars 1g Protein 8g 16% Vitamin A 2% Vitamin C 4% Calcium 11% Iron 5% * 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 RecipePaleo 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 InfoCook Time 40 minutesPrep Time 10 minutesServings muffins MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 40 minutesPrep Time 10 minutesServings muffins MetricUS ImperialCourse 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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Crispy Baked Whole30 Cauliflower Patties

Crispy Baked Whole30 Cauliflower Patties

Crispy baked whole30 cauliflower patties with a delicious creamy cilantro garlic sauce. Easy paleo and whole30 recipe for lunch, dinner, and even breakfast if you’re like me!

Print RecipeCrispy Baked Whole30 Cauliflower Patties Crispy baked whole30 cauliflower patties with a delicious creamy cilantro garlic sauce. Easy paleo and whole30 recipe for lunch, dinner, and even breakfast if you’re like me! Ingredients Patties Dressing InfoCook Time 45 minutesPrep Time 15 minutesServings patties MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 45 minutesPrep Time 15 minutesServings patties MetricUS ImperialCourse Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Patties Dressing Instructions Patties
  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a food processor blend all the ingredients, except the olive oil. Pulse until combined
  3. Divide the dough into 11 equal balls and then use a pastry brush and brush each ball with olive oil.
  4. Press each ball into a 1/2" tall patty on the baking tray.
  5. Cook for 20-30 minutes on 400F until crispy, then flip the patties and cook for another 15 minutes.
Dressing
  1. Combine all the ingredients for the green dressing in a blender or food processor and blend until smooth.
Nutrition Facts Crispy Baked Whole30 Cauliflower Patties Amount Per Serving Calories 309 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 34mg 11% Sodium 459mg 19% Potassium 225mg 6% Total Carbohydrates 19g 6% Dietary Fiber 6g 24% Sugars 4g Protein 10g 20% Vitamin A 39% Vitamin C 85% Calcium 8% Iron 16% * 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

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 RecipeNut 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 InfoCook Time 15 minutesPrep Time 8 minutesServings biscuits MetricUS ImperialCourse Side Dish Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 15 minutesPrep Time 8 minutesServings biscuits MetricUS ImperialCourse Side Dish Votes: 0
Rating: 0
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

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 RecipeBest 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 InfoCook Time 25-30 minutesPrep Time 8 minutesServings brownies MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
You: Rate this recipe! InfoCook Time 25-30 minutesPrep Time 8 minutesServings brownies MetricUS ImperialCourse Dessert Votes: 0
Rating: 0
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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