fresh dill Archives - Paleo Gluten Free

April152019

Vegan Artichoke Dip

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Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied.

Print Recipe Vegan Artichoke Dip Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied. Ingredients

1 1/2 cup raw cashews
lemon juice from 1 lemon
1/2 cup almond milk
1 cup marinated artichokes drained, Reese Specialty Brand
1/3 cup nutritional yeast
3-4 garlic cloves
1 tablespoon fresh dill
1 tablespoon fresh oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup paleo mayonnaise optional- leave out for vegan
4 cups fresh spinach
1 cup marinated artichokes drained and chopped, Reese Specialty Brand

Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 7
Rating: 4
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 7
Rating: 4
You: Rate this recipe! Ingredients

1 1/2 cup raw cashews
lemon juice from 1 lemon
1/2 cup almond milk
1 cup marinated artichokes drained, Reese Specialty Brand
1/3 cup nutritional yeast
3-4 garlic cloves
1 tablespoon fresh dill
1 tablespoon fresh oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup paleo mayonnaise optional- leave out for vegan
4 cups fresh spinach
1 cup marinated artichokes drained and chopped, Reese Specialty Brand

Instructions

Preheat oven to 350F.
Soak raw cashews (in a glass jar) in hot water for about 15 minutes or until soft, then drain and add to a food processor. Combine with lemon juice and almond milk until cashews are blended into a smooth and creamy consistency.
Add rest of ingredients (except spinach and 1 cup diced artichoke hearts) and blend until combined.
Transfer dip into a bowl and stir in spinach and chopped artichoke hearts.
Transfer dip to a 8" by 8" baking dish. Bake on 350F for about 45 minutes until golden on top, then serve with chips or veggie sticks. Store in fridge or freezer.

Nutrition Facts Vegan Artichoke Dip Amount Per Serving Calories 122 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat NaNg 0% Trans Fat NaNg Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol NaNmg 0% Sodium 177mg 7% Potassium 68mg 2% Total Carbohydrates 7g 2% Dietary Fiber 2g 8% Sugars NaNg Protein 4g 8% Vitamin A 16% Vitamin C NaN% Calcium 4% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.

April112018

Chicken Ranch Paleo Whole30 Stuffed Peppers

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Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce.

Print Recipe Chicken Ranch Paleo Whole30 Stuffed Peppers Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce. Ingredients Peppers

4-5 assorted bell peppers remove seeds and stems
2-3 cups cauliflower rice
2-3 cups cooked shredded chicken breast

Sauce

1 cup fresh parsley
1 cup fresh cilantro
1/2 cup olive oil
lime juice from 1 lime
1-2 garlic cloves
1 jalapeño pepper remove stem
1/2 teaspoon salt

Ranch

1/4 cup paleo mayonnaise
1/4 cup full fat coconut milk
1 garlic cloves
1/4 cup fresh parsley
1 tablespoons fresh dill
lemon juice from 1/2 lemon
1/4 teaspoon sea salt

Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 30
Rating: 3.63
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 30
Rating: 3.63
You: Rate this recipe! Ingredients Peppers

4-5 assorted bell peppers remove seeds and stems
2-3 cups cauliflower rice
2-3 cups cooked shredded chicken breast

Sauce

1 cup fresh parsley
1 cup fresh cilantro
1/2 cup olive oil
lime juice from 1 lime
1-2 garlic cloves
1 jalapeño pepper remove stem
1/2 teaspoon salt

Ranch

1/4 cup paleo mayonnaise
1/4 cup full fat coconut milk
1 garlic cloves
1/4 cup fresh parsley
1 tablespoons fresh dill
lemon juice from 1/2 lemon
1/4 teaspoon sea salt

Instructions

Preheat oven to 350F.
Blend ingredients for sauce in a food processor or blender until smooth.
Blend ingredients for ranch dressing in a food processor or blender until smooth.
Cut tops off the bell peppers and remove seeds. Set peppers into a casserole dish.
In a bowl combine cauliflower rice, shredded chicken, and sauce. Stuff peppers with this filling.
Bake peppers on 350F for 50 minutes. Then serve with ranch dressing.

Nutrition Facts Chicken Ranch Paleo Whole30 Stuffed Peppers Amount Per Serving Calories 380 Calories from Fat 297 % Daily Value* Total Fat 33g 51% Saturated Fat 6g 30% Polyunsaturated Fat 7g Monounsaturated Fat 18g Cholesterol 27mg 9% Sodium 423mg 18% Potassium 482mg 14% Total Carbohydrates 12g 4% Dietary Fiber 4g 16% Sugars 6g Protein 12g 24% Vitamin A 122% Vitamin C 458% Calcium 3% Iron 13% * Percent Daily Values are based on a 2000 calorie diet.

March102018

Creamy Paleo Whole30 Tuna Noodles

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Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash noodles and coconut cream sauce- paleo, whole30, and dairy free.

Print Recipe Creamy Spaghetti Squash Tuna Noodles Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash noodles and coconut cream sauce- paleo, whole30, and dairy free. Ingredients Sauce

2 cans full fat canned coconut milk I use Thai Kitchen or Chaokoh brand
2 teaspoons poultry seasoning
2 teaspoons sea salt or to taste
2 teaspoons minced garlic
1 teaspoon red pepper flakes
1 teaspoon paprika
1 small white onion diced and sautéed with 1 tablespoon olive oil

Noodles

1 large cooked spaghetti squash see notes on how to cook
6 oz canned tuna or chicken
1/2 cup peas if not paleo
minced fresh dill to taste

Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
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. Use a large fork and lightly scrape the meat out of the squash for "noodles".

Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
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. Use a large fork and lightly scrape the meat out of the squash for "noodles".

Ingredients Sauce

2 cans full fat canned coconut milk I use Thai Kitchen or Chaokoh brand
2 teaspoons poultry seasoning
2 teaspoons sea salt or to taste
2 teaspoons minced garlic
1 teaspoon red pepper flakes
1 teaspoon paprika
1 small white onion diced and sautéed with 1 tablespoon olive oil

Noodles

1 large cooked spaghetti squash see notes on how to cook
6 oz canned tuna or chicken
1/2 cup peas if not paleo
minced fresh dill to taste

Instructions

In a skillet sauté chopped onion in 1 tablespoon olive oil until golden, then incorporate the rest of the ingredients for the sauce and heat until warm. Stir in spaghetti squash noodles and tuna (I leave in the tuna juice, but you can drain it if you like). Add peas (if not paleo) and serve with fresh dill to taste.

Nutrition Facts Creamy Spaghetti Squash Tuna Noodles Amount Per Serving Calories 420 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 20g 100% Polyunsaturated Fat 3g Monounsaturated Fat 3g Cholesterol 23mg 8% Sodium 1525mg 64% Potassium 600mg 17% Total Carbohydrates 29g 10% Dietary Fiber 5g 20% Sugars 13g Protein 15g 30% Vitamin A 25% Vitamin C 18% Calcium 9% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.

August262017

Dairy Free Yogurt Tzatziki Dip

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Healthy dairy free tzatziki dip made with coconut yogurt (it’s thick like greek yogurt!!). Made in just a few minutes. Delicious for topping off all your favorite meals or dippings with veggies sticks. Paleo and whole30 friendly.

Print Recipe Best Dairy Free Yogurt Tzatziki Dip Healthy dairy free tzatziki dip made with coconut yogurt (it's thick like greek yogurt!!). Made in just a few minutes. Delicious for topping off all your favorite meals or dippings with veggies sticks. Paleo and whole30 friendly. Ingredients

12 oz Coyo coconut yogurt
1/2 cup cucumber cut into cubes
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon fresh dill or cilantro
1 clove garlic
salt & pepper to taste

Info Prep Time 5 minutes Servings cups MetricUS Imperial Course Condiment, Side Dish, Snack Votes: 9
Rating: 3.33
You: Rate this recipe! Info Prep Time 5 minutes Servings cups MetricUS Imperial Course Condiment, Side Dish, Snack Votes: 9
Rating: 3.33
You: Rate this recipe! Ingredients

12 oz Coyo coconut yogurt
1/2 cup cucumber cut into cubes
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon fresh dill or cilantro
1 clove garlic
salt & pepper to taste

Instructions

In a food processor blend all the ingredients until smooth, then serve with your favorite dish or store in the fridge.

Nutrition Facts Best Dairy Free Yogurt Tzatziki Dip Amount Per Serving Calories 406 Calories from Fat 342 % Daily Value* Total Fat 38g 58% Saturated Fat 36g 180% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.1g Sodium 36mg 2% Potassium 160mg 5% Total Carbohydrates 14g 5% Dietary Fiber 1g 4% Sugars 6g Protein 4g 8% Vitamin A 13% Vitamin C 26% Calcium 3% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.

March72017

5 Minute Creamy Whole30 Ranch

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Easy 5 minute creamy ranch sauce is dairy free, whole30, paleo, and easy to make! Perfect for drizzling on salads, dipping with veggies, or adding to burritos and sandwiches.

Print Recipe 5 Minute Creamy Whole30 Ranch Easy 5 minute creamy ranch sauce is dairy free, whole30, paleo, and easy to make! Perfect for drizzling on salads, dipping with veggies, or adding to burritos and sandwiches. Ingredients

1 cup paleo mayonnaise homemade for whole30
1/2 cup fresh parsley
2-4 tablespoons lemon juice to taste
2-4 large cloves garlic to taste
2 tablespoons fresh dill
1 teaspoon lemon zest
1/2 teaspoon sea salt
fresh cracked pepper to taste

Info Prep Time 5 minutes Servings tablespoons (about) MetricUS Imperial Course Condiment Votes: 137
Rating: 3.26
You: Rate this recipe! Info Prep Time 5 minutes Servings tablespoons (about) MetricUS Imperial Course Condiment Votes: 137
Rating: 3.26
You: Rate this recipe! Ingredients

1 cup paleo mayonnaise homemade for whole30
1/2 cup fresh parsley
2-4 tablespoons lemon juice to taste
2-4 large cloves garlic to taste
2 tablespoons fresh dill
1 teaspoon lemon zest
1/2 teaspoon sea salt
fresh cracked pepper to taste

Instructions

Combine all ingredients together in a food processor and blend until smooth.

Nutrition Facts 5 Minute Creamy Whole30 Ranch Amount Per Serving Calories 88 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 1g 5% Polyunsaturated Fat 5g Monounsaturated Fat 2g Cholesterol 8mg 3% Sodium 124mg 5% Potassium 50mg 1% Total Carbohydrates 1g 0% Dietary Fiber 0.2g 1% Sugars 0.1g Protein 0.3g 1% Vitamin A 12% Vitamin C 18% Calcium 0.4% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.