fresh cilantro leaves
Category
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- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
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
- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
- 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.
- 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).
- In a blender or food processor blend all ingredients for the sauce until smooth.
- Assemble bowls by adding cauliflower rice, slaw, plantains, and top with avocado slices, cilantro leaves, and sauce.
Whole30 Thai Chicken Noodles
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Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with chicken, “peanut” sauce, and kale. An easy family friendly meal, serve hot or cold!
Print Recipe Whole30 Thai Chicken Noodles Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with “peanut” sauce, chicken, and kale. An easy family friendly meal, serve hot or cold! Ingredients Salad- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
Rating: 4.17
You: Rate this recipe! Info Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 24
Rating: 4.17
You: Rate this recipe! Ingredients Salad
- 24 oz zucchini noodles
- 4 cups kale chopped
- 1 small red bell pepper julienned
- 1 small yellow bell pepper julienned
- 1 cup fresh cilantro leaves chopped
- 2 cups cooked chicken breast cubes
- 1/2 cup roasted cashews
- 1/4 cup sesame oil
- 2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
- 2 1/2 tablespoons coconut aminos
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons date syrup or maple syrup (if not whole30)
- 1 tablespoon lime juice fresh squeezed is best!
- 1 medium garlic cloves
- 1/2 tablespoon ginger paste
- 1/2 tablespoon lemongrass paste
- In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
- Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
- In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc...
Grilled Garlic Lime Chicken Fajita Salad
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Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep!
Print Recipe Grilled Garlic Lime Chicken Fajita Salad Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep! Ingredients Dressing- 1/2 large avocado pitted
- 1/2 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons water
- lime juice from 1/2 lime
- 1 medium garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
- 2 teaspoons minced garlic
- lime juice from 1/2 lime
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 2 large chicken thighs
- 2 large eggs soft boiled
- 1/2 medium red bell pepper cut into 1/2" strips
- 1/2 medium yellow bell pepper cut into 1/2" strips
- 1/2 medium white onion cut into 1/2" strips
- 10 oz salad mix
- 2 medium sweet potatoes cut in 1/4" strips
- 1 tablespoon arrowroot flour
- 2 tablespoons olive oil
- 1 tablespoon cumin powder or Trader Joe's chili lime seasoning
- sea salt flakes to taste
Rating: 4.5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.5
You: Rate this recipe! Ingredients Dressing
- 1/2 large avocado pitted
- 1/2 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons water
- lime juice from 1/2 lime
- 1 medium garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
- 2 teaspoons minced garlic
- lime juice from 1/2 lime
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 2 large chicken thighs
- 2 large eggs soft boiled
- 1/2 medium red bell pepper cut into 1/2" strips
- 1/2 medium yellow bell pepper cut into 1/2" strips
- 1/2 medium white onion cut into 1/2" strips
- 10 oz salad mix
- 2 medium sweet potatoes cut in 1/4" strips
- 1 tablespoon arrowroot flour
- 2 tablespoons olive oil
- 1 tablespoon cumin powder or Trader Joe's chili lime seasoning
- sea salt flakes to taste
- Blend marinade ingredients together until smooth. Pour marinade into a ziplock bag with the chicken thighs and marinade for two hours or as time allows.
- Grease a grill pan or skillet with olive oil and cook chicken fillets over medium heat, cook on each side until crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
- Fry peppers and onion lightly in olive oil in a skillet over medium heat, until cooked to your liking.
- Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
- In a blender or food processor, blend ingredients for dressing until smooth.
- Slice chicken into strips and prepare salad with salad mix, avocado slices, peppers, onion strips, chicken, fries, and eggs. Drizzle with avocado dressing and serve.
Southwest Paleo Chicken And Fries
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Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table… and there will be none left.
Print Recipe Southwest Paleo Chicken And Fries Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table... and there will be none left. Ingredients Chicken- 4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
- 2 teaspoons cumin powder
- 1 teaspoon dried onion flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic granules
- 1 tablespoon avocado oil
- 2 medium sweet potatoes
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1-2 tablespoons chili lime seasoning blend or cumin powder
- 1/2 teaspoon chili powder
- sea salt flakes to taste
- 4-6 cups chopped cabbage or other green
- 8 cherry tomatoes sliced in half
- 1 persian cucumber sliced
- 12 pitted kalamata olives or other olive
- 1 cup clover sprouts
- 1/2 large avocado pitted
- 1/4 cup paleo mayonnaise
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoons cumin powder
- 1/4 teaspoon sea salt
- 1 small garlic clove
- 1 1/2 tablespoon lemon juice
Rating: 3.58
You: Rate this recipe! Info Cook Time 1 hour Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 24
Rating: 3.58
You: Rate this recipe! Ingredients Chicken
- 4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
- 2 teaspoons cumin powder
- 1 teaspoon dried onion flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic granules
- 1 tablespoon avocado oil
- 2 medium sweet potatoes
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1-2 tablespoons chili lime seasoning blend or cumin powder
- 1/2 teaspoon chili powder
- sea salt flakes to taste
- 4-6 cups chopped cabbage or other green
- 8 cherry tomatoes sliced in half
- 1 persian cucumber sliced
- 12 pitted kalamata olives or other olive
- 1 cup clover sprouts
- 1/2 large avocado pitted
- 1/4 cup paleo mayonnaise
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoons cumin powder
- 1/4 teaspoon sea salt
- 1 small garlic clove
- 1 1/2 tablespoon lemon juice
- Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in the oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
- Reduce oven to 350F. Toss chicken in oil and seasonings. Bake on 350F for 30 minutes.
- In a food processor or high powered blender combine all ingredients for the sauce until smooth.
- Assemble bowl by layering in greens, chicken, fries, sauce, and toppings. Enjoy!
Asian Zucchini Noodle Bowl
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192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce.
Print Recipe Asian Zucchini Noodle Bowl 192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce. Ingredients Noodles- 3 medium zucchini squash
- 3 medium yellow summer squash
- 1 tablespoon sesame oil
- 1/4 cup coconut aminos
- 2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30
- 1/4 cup balsamic vinegar
- Frank's Hot sauce to taste
- 1/4 cup cold water mixed with arrowroot flour
- 1 tablespoon arrowroot flour
- 2 tablespoons black sesame seeds
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro leaves minced
- poached egg optional
Rating: 3.38
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 106
Rating: 3.38
You: Rate this recipe! Ingredients Noodles
- 3 medium zucchini squash
- 3 medium yellow summer squash
- 1 tablespoon sesame oil
- 1/4 cup coconut aminos
- 2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30
- 1/4 cup balsamic vinegar
- Frank's Hot sauce to taste
- 1/4 cup cold water mixed with arrowroot flour
- 1 tablespoon arrowroot flour
- 2 tablespoons black sesame seeds
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro leaves minced
- poached egg optional
- Begin by preparing your noodles with a spiralizer (read post to see which one I recommend).
- Heat a large fry pan over medium/high heat on the stove. Fry the noodles with 1 tablespoon sesame seed oil for about 3-4 minutes until softened. Then remove from the heat and set aside. Drain excess liquid.
- Prepare the sauce by incorporating the balsamic vinegar, maple syrup, coconut aminos, and hot sauce together in small sauce pan over medium heat on the stove.
- In a small cup mix the cold water and arrowroot flour together into a liquidy paste.
- Bring the sauce to a simmer then stir continuously while pouring in the arrowroot and cold water mixture.
- Continue to cook and stir the sauce (keeping it at a simmer) for a few minutes until the sauce thickens. Then take off the heat and pour over noodles.
- Top off with sesame seeds, chopped cilantro, chopped green onions, and a poached egg, if desired.
Crispy Baked Whole30 Cauliflower Patties
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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 Recipe 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! Ingredients Patties- 4 cups minced cauliflower
- 2 cups minced fresh onion
- 1 cup fresh parsley minced
- 1 cup fresh cilantro leaves minced
- 1 1/2 cups almond flour
- 2 large eggs
- 3 tablespoons arrowroot flour
- 6 cloves fresh garlic
- 3 tablespoons cumin powder
- 2 teaspoons sea salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 5 tablespoons olive oil for cooking
- 1 cup paleo mayonnaise
- 1/2 cup fresh cilantro leaves
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin powder
- 1 clove fresh garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
Rating: 4.67
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 9
Rating: 4.67
You: Rate this recipe! Ingredients Patties
- 4 cups minced cauliflower
- 2 cups minced fresh onion
- 1 cup fresh parsley minced
- 1 cup fresh cilantro leaves minced
- 1 1/2 cups almond flour
- 2 large eggs
- 3 tablespoons arrowroot flour
- 6 cloves fresh garlic
- 3 tablespoons cumin powder
- 2 teaspoons sea salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 5 tablespoons olive oil for cooking
- 1 cup paleo mayonnaise
- 1/2 cup fresh cilantro leaves
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin powder
- 1 clove fresh garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a food processor blend all the ingredients, except the olive oil. Pulse until combined
- Divide the dough into 11 equal balls and then use a pastry brush and brush each ball with olive oil.
- Press each ball into a 1/2" tall patty on the baking tray.
- Cook for 20-30 minutes on 400F until crispy, then flip the patties and cook for another 15 minutes.
- Combine all the ingredients for the green dressing in a blender or food processor and blend until smooth.
Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl
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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.
Cumin Lime Sweet Potato Fries
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Cumin spiced sweet potato fries are paleo and gluten free. These tasty seasoned fries make the perfect healthy and delicious snack or side dish. This recipe is served with a creamy avocado garlic dipping sauce.
Print Recipe Cumin Lime Sweet Potato Fries Cumin spiced sweet potato fries are paleo and gluten free. These tasty seasoned fries make the perfect healthy and delicious snack or side dish. This recipe is served with a creamy avocado garlic dipping sauce. Ingredients Cumin Spiced Fries- 3 medium sweet potatoes
- 5 tablespoons olive oil
- 2 1/2 tablespoons cumin powder
- 1 tablespoon arrowroot flour
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon chili powder
- 1/3 teaspoon black pepper
- 1/2 cup guacamole or avocado
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro leaves
- lime juice to taste
- 2 small cloves garlic
- sprinkle of salt & pepper
Rating: 5
You: Rate this recipe! Info Cook Time 1 hour Prep Time 10 minutes Servings people MetricUS Imperial Course Side Dish, Snack Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Cumin Spiced Fries
- 3 medium sweet potatoes
- 5 tablespoons olive oil
- 2 1/2 tablespoons cumin powder
- 1 tablespoon arrowroot flour
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon chili powder
- 1/3 teaspoon black pepper
- 1/2 cup guacamole or avocado
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro leaves
- lime juice to taste
- 2 small cloves garlic
- sprinkle of salt & pepper
- Pre heat the oven to 350 degrees and line a standard baking sheet with parchment paper.
- Cut the sweet potato into fourths lengthwise and then again into strips, to make the fries.
- Toss the sweet potatoes in the seasonings, arrowroot, and olive oil.
- Spread the sweet potatoes out on the baking sheet and put in the oven to cook for 1 hour on 350 degrees.
- In a food processor, combine all of the ingredients for the dipping sauce and combine until completely smooth.