full fat canned coconut milk

Cauliflower Gnocchi Paleo Casserole

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Baked cauliflower gnocchi casserole- made with homemade two ingredient cauliflower gnocchi and rosemary sage cream sauce. Paleo, gluten free, and dairy free family dinner. This casserole is perfect for breakfast or dinner!

Print Recipe Cauliflower Gnocchi Paleo Casserole Baked cauliflower gnocchi casserole- made with homemade two ingredient cauliflower gnocchi and rosemary sage cream sauce. Paleo, gluten free, and dairy free family dinner. This casserole is perfect for breakfast or dinner! Ingredients Sauce

1 can full fat canned coconut milk
2 large eggs
2 tablespoons arrowroot flour
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1-2 teaspoons rosemary fresh, minced
1-2 teaspoons sage fresh, minced

Base

12 oz cauliflower gnocchi see notes for my homemade recipe
1 cup broccoli florets more or less to your taste
2 chicken sausages I use Aidell's apple chicken sausage

Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 52
Rating: 3.88
You: Rate this recipe! Recipe Notes

Homemade 2 Ingredient Cauliflower Gnocchi: GET RECIPE HERE.

Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 52
Rating: 3.88
You: Rate this recipe! Recipe Notes

Homemade 2 Ingredient Cauliflower Gnocchi: GET RECIPE HERE.

Ingredients Sauce

1 can full fat canned coconut milk
2 large eggs
2 tablespoons arrowroot flour
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1-2 teaspoons rosemary fresh, minced
1-2 teaspoons sage fresh, minced

Base

12 oz cauliflower gnocchi see notes for my homemade recipe
1 cup broccoli florets more or less to your taste
2 chicken sausages I use Aidell's apple chicken sausage

Instructions

Preheat oven to 350F. Slice chicken sausages in bite size pieces and layer ingredients for base in a casserole dish. You can use my homemade two ingredient cauliflower gnocchi (see recipe notes for the link) or you can use Trader Joes packaged one from the frozen food section (although, it is not 100% paleo- it's close enough for me).
Whisk together eggs and coconut milk for sauce, then add spices and pour sauce over the base.
Bake on 350F for 50-60 minutes.

Nutrition Facts Cauliflower Gnocchi Paleo Casserole Amount Per Serving Calories 317 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 15g 75% Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 93mg 31% Sodium 638mg 27% Potassium 61mg 2% Total Carbohydrates 18g 6% Dietary Fiber 2g 8% Sugars 6g Protein 13g 26% Vitamin A 40% Vitamin C 93% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.

January62019

Paleo Butternut Squash Breakfast Bowl

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Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on-the-go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more!

Print Recipe Paleo Butternut Squash Breakfast Bowl Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on the go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more! Ingredients Base

1 large butternut squash cooked (see notes on how to make)
1/4 cup full fat canned coconut milk
1/4 cup almond butter optional
1 teaspoon vanilla optional

Toppings

2 large bananas sliced
1-2 cups blueberries
1/4 cup pumpkin seeds
pumpkin pie spice to taste

Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).

Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

Ingredients Base

1 large butternut squash cooked (see notes on how to make)
1/4 cup full fat canned coconut milk
1/4 cup almond butter optional
1 teaspoon vanilla optional

Toppings

2 large bananas sliced
1-2 cups blueberries
1/4 cup pumpkin seeds
pumpkin pie spice to taste

Instructions

In a food processor blend ingredients for base until smooth. Transfer to bowls and add toppings before serving. Squash can be stored in fridge throughout the week for easy meal prep!

Nutrition Facts Paleo Butternut Squash Breakfast Bowl Amount Per Serving Calories 337 Calories from Fat 171 % Daily Value* Total Fat 19g 29% Saturated Fat 4g 20% Polyunsaturated Fat 3g Monounsaturated Fat 2g Sodium 4mg 0% Potassium 213mg 6% Total Carbohydrates 35g 12% Dietary Fiber 6g 24% Sugars 14g Protein 10g 20% Vitamin A 92% Vitamin C 19% Calcium 5% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.

January32019

Savory Whole30 Butternut Chicken Breakfast Bowl

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This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!

Print Recipe Savory Whole30 Butternut Chicken Breakfast Bowl This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor! Ingredients Base

1 large butternut squash cooked (see notes on how to make)
4 chicken sausage I used Aidells chicken sausage

Sauce

1/2 yellow onion minced
1 tablespoon olive oil for sautéing
1 can full fat canned coconut milk chokah brand
1 tablespoon sage fresh, minced
1 tablespoon rosemary fresh, minced
salt and pepper to taste
red pepper flakes to taste

Info Cook Time 10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 38
Rating: 3.76
You: Rate this recipe! Recipe Notes

Ingredients Base

1 large butternut squash cooked (see notes on how to make)
4 chicken sausage I used Aidells chicken sausage

Sauce

1/2 yellow onion minced
1 tablespoon olive oil for sautéing
1 can full fat canned coconut milk chokah brand
1 tablespoon sage fresh, minced
1 tablespoon rosemary fresh, minced
salt and pepper to taste
red pepper flakes to taste

Instructions

Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl.
Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
Add cooked sausages to squash and mix, then pour cream sauce over and serve.

Nutrition Facts Savory Whole30 Butternut Chicken Breakfast Bowl Amount Per Serving Calories 420 Calories from Fat 261 % Daily Value* Total Fat 29g 45% Saturated Fat 16g 80% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Sodium 680mg 28% Potassium 46mg 1% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 9g Protein 16g 32% Vitamin A 124% Vitamin C 12% Calcium 4% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.

December32018

Fudgey Paleo Chocolate Cake

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Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time!

Print Recipe Fudgey Paleo Chocolate Cake Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time! Ingredients Cake

1/2 cup almond flour
1/2 cup cocoa powder
1/2 cup maple syrup
1/2 cup coconut sugar
2 large eggs
2 tablespoons golden milled flax meal
1 tablespoon tapioca flour
1 teaspoon vanilla
1/2 teaspoon pink salt
chocolate chips optional

Frosting

1/2 cup full fat canned coconut milk thai kitchen brand
1 cup chocolate chips or paleo chocolate bar
1/4 teaspoon sea salt

Info Cook Time 18 minutes Prep Time 15 minutes Servings small slices MetricUS Imperial Course Dessert Votes: 34
Rating: 3.76
You: Rate this recipe! Recipe Notes

Frosting: This is the coconut oil salted caramel frosting I used in the middle layer of this cake. You can get it here. You can also use the chocolate frosting I used on the outside (see recipe for how to make) or any other frosting you love!

Info Cook Time 18 minutes Prep Time 15 minutes Servings small slices MetricUS Imperial Course Dessert Votes: 34
Rating: 3.76
You: Rate this recipe! Recipe Notes

Ingredients Cake

1/2 cup almond flour
1/2 cup cocoa powder
1/2 cup maple syrup
1/2 cup coconut sugar
2 large eggs
2 tablespoons golden milled flax meal
1 tablespoon tapioca flour
1 teaspoon vanilla
1/2 teaspoon pink salt
chocolate chips optional

Frosting

1/2 cup full fat canned coconut milk thai kitchen brand
1 cup chocolate chips or paleo chocolate bar
1/4 teaspoon sea salt

Instructions

Preheat oven to 350F. Line the bottom of four spring form cake pans with a cut out circle of parchment paper (6 inch pans). Lightly grease the edges of the pans with coconut oil.
In a food processor (or by hand) combine all ingredients for the cake batter (except chocolate chips) until smooth then stir in chocolate chips (optional).
Divide batter equally between the four cake pans and bake on 350F for 18 minutes, then remove and cool on a cooking rack until room temperature (you can pop them into the freezer to speed up the cooling process).
In a double boiler, melt ingredients for frosting over a low simmer until the chocolate has just melted, then remove it from the double boiler; you don't want to overcook the chocolate- remove it as soon as the chocolate melts! Whip the frosting with a spatula until smooth then chill in fridge for 5-10 minutes (stirring every few minutes) until the frosting reaches frosting consistency. Note: If the frosting becomes too thick, you can melt it slightly with a hair dryer and whip it again.
Layer the chocolate cake on a cake stand, filling each layer with either: chocolate frosting or coconut oil caramel frosting- that's what I did this time, see notes for the one I used. Frost the outside of the cake with chocolate frosting. Optional: top with shaved chocolate.

Nutrition Facts Fudgey Paleo Chocolate Cake Amount Per Serving Calories 199 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 4g 20% Polyunsaturated Fat 0.4g Monounsaturated Fat 0.2g Cholesterol 21mg 7% Sodium 96mg 4% Potassium 119mg 3% Total Carbohydrates 27g 9% Dietary Fiber 4g 16% Sugars 19g Protein 5g 10% Vitamin A 0.4% Calcium 3% Iron 9% * Percent Daily Values are based on a 2000 calorie diet.

December32018

Easy Whole30 Butternut Curry

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Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week!

Print Recipe Easy Whole30 Butternut Curry Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week! Ingredients

2 pounds butternut squash raw cubed
1 cup vegetable broth
1 cup full fat canned coconut milk chokah brand
1/2 yellow onion minced
4 tablespoons red curry paste
1 tablespoon ginger fresh grated
2 teaspoons fish sauce

Info Cook Time 10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients

2 pounds butternut squash raw cubed
1 cup vegetable broth
1 cup full fat canned coconut milk chokah brand
1/2 yellow onion minced
4 tablespoons red curry paste
1 tablespoon ginger fresh grated
2 teaspoons fish sauce

Instructions

In a soup pot, add all ingredients and simmer for about 10 minutes until butternut squash is soft, but not mushy. Transfer ingredients into a high speed blender (I use my vitamix or kitchenaid) and puree until smooth. Optional: top with a sprinkle of hemp hearts and sea salt to taste.

Nutrition Facts Easy Whole30 Butternut Curry Amount Per Serving Calories 223 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 9g 45% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.003g Sodium 493mg 21% Potassium 22mg 1% Total Carbohydrates 30g 10% Dietary Fiber 4g 16% Sugars 7g Protein 5g 10% Vitamin A 160% Vitamin C 12% Calcium 1% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.

November162018

2 Ingredient Paleo Ravioli Made With Sweet Potato

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2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.

Print Recipe 2 Ingredient Paleo Ravioli Made With Sweet Potato 2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato. Ingredients Pasta

2 cups white sweet potato cubed
1 cup cassava flour
1/2 teaspoon sea salt optional

Stuffing

2 cups butternut squash cubes
1/2 white onion chopped
1 tablespoon sage fresh, chopped
1 tablespoon parsley fresh, chopped
1 tablespoon oregano fresh, chopped
1 teaspoon sea salt flakes
1/2 teaspoon turmeric powder
2 tablespoons olive oil
2 cups tuscan kale chopped or torn into pieces

Cream Sauce

1 can full fat canned coconut milk I use Chokah brand
2 tablespoons sage fresh, chopped
2 tablespoons oregano fresh, chopped
salt and pepper to taste
2 garlic cloves minced
1 tablespoon olive oil

Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Pasta

2 cups white sweet potato cubed
1 cup cassava flour
1/2 teaspoon sea salt optional

Stuffing

2 cups butternut squash cubes
1/2 white onion chopped
1 tablespoon sage fresh, chopped
1 tablespoon parsley fresh, chopped
1 tablespoon oregano fresh, chopped
1 teaspoon sea salt flakes
1/2 teaspoon turmeric powder
2 tablespoons olive oil
2 cups tuscan kale chopped or torn into pieces

Cream Sauce

1 can full fat canned coconut milk I use Chokah brand
2 tablespoons sage fresh, chopped
2 tablespoons oregano fresh, chopped
salt and pepper to taste
2 garlic cloves minced
1 tablespoon olive oil

Instructions

In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.

Nutrition Facts 2 Ingredient Paleo Ravioli Made With Sweet Potato Amount Per Serving Calories 515 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 11g 55% Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 792mg 33% Potassium 392mg 11% Total Carbohydrates 79g 26% Dietary Fiber 11g 44% Sugars 22g Protein 8g 16% Vitamin A 740% Vitamin C 294% Calcium 42% Iron 42% * Percent Daily Values are based on a 2000 calorie diet.

July222018

Healthy Vegan Vanilla Ice-Cream

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No ice-cream machine needed to make this healthy vanilla ice-cream. This dairy free vegan ice-cream is made with just a blender and a metal bowl. An easy paleo ice-cream made with coconut milk and dates.

Print Recipe Healthy Vegan Vanilla Ice-Cream No ice-cream machine needed to make this healthy vanilla ice-cream. This dairy free vegan ice-cream is made with just a blender and a metal bowl. An easy paleo ice-cream made with coconut milk and dates. Ingredients

2 13.66 cans full fat canned coconut milk
1/2 packed cup medjool dates pitted
2-4 tablespoons maple syrup to taste
1 tablespoon vanilla extract
1/2 teaspoon sea salt
dash of ground cinnamon optional

Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 14
Rating: 4.21
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 14
Rating: 4.21
You: Rate this recipe! Ingredients

2 13.66 cans full fat canned coconut milk
1/2 packed cup medjool dates pitted
2-4 tablespoons maple syrup to taste
1 tablespoon vanilla extract
1/2 teaspoon sea salt
dash of ground cinnamon optional

Instructions

Puree ingredients in a high speed blender until smooth.
Pour into a metal bowl and chill in the freezer, whipping with a silicone spatula every 15 minutes until it reaches desired consistency.

Nutrition Facts Healthy Vegan Vanilla Ice-Cream Amount Per Serving Calories 250 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 12g 60% Sodium 186mg 8% Potassium 133mg 4% Total Carbohydrates 31g 10% Dietary Fiber 2g 8% Sugars 25g Protein 2g 4% Calcium 2% Iron 4% * Percent Daily Values are based on a 2000 calorie diet.

July52018

Paleo Grilled Chicken Caesar Cobb Salad

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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

4 chicken thighs
1 tablespoon fresh oregano
1 tablespoon lemon zest
1 tablespoon olive oil
4 large garlic cloves
salt and pepper to taste

Dressing

1/4 cup paleo mayonnaise
1/4 cup full fat canned coconut milk the solid part
2-4 tablespoons lemon juice to taste
1-2 large garlic cloves
1 tablespoon capers
1 tablespoon fresh oregano
1 teaspoon sea salt to taste

Salad

1 head romaine lettuce chopped
4 cups spinach
4 boiled eggs see notes on how to make
1/2 large avocado sliced
1/2 large cucumber sliced
1 cup cherry tomtatos sliced in half
1/4 cup olives any kind
1/4 cup cooked bacon chopped
4-8 quarters marinated artichoke hearts

Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 78
Rating: 3.69
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: 78
Rating: 3.69
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

4 chicken thighs
1 tablespoon fresh oregano
1 tablespoon lemon zest
1 tablespoon olive oil
4 large garlic cloves
salt and pepper to taste

Dressing

1/4 cup paleo mayonnaise
1/4 cup full fat canned coconut milk the solid part
2-4 tablespoons lemon juice to taste
1-2 large garlic cloves
1 tablespoon capers
1 tablespoon fresh oregano
1 teaspoon sea salt to taste

Salad

1 head romaine lettuce chopped
4 cups spinach
4 boiled eggs see notes on how to make
1/2 large avocado sliced
1/2 large cucumber sliced
1 cup cherry tomtatos sliced in half
1/4 cup olives any kind
1/4 cup cooked bacon chopped
4-8 quarters marinated artichoke hearts

Instructions

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.
Blend ingredients for dressing in a food processor or blender until smooth.
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.

June292018

Paleo Sweet Potato Gnocchi With Kale

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Easy paleo sweet potato gnocchi served with kale sage sauce. Delicious, healthy, family meal. Soft pillowy gnocchi made with sweet potato.

Print Recipe Paleo Sweet Potato Gnocchi With Kale Easy paleo sweet potato gnocchi served with kale sage sauce. Delicious, healthy, family meal. Soft pillowy gnocchi made with sweet potato. Ingredients Gnocchi

1 medium sweet potato about 1 1/4 cup mashed
3/4 cup cassava flour
1 large egg
1/2 teaspoon sea salt

Kale

6 cups chopped kale
1 can full fat canned coconut milk
1/4 large white onion minced
2 large garlic cloves minced
1 teaspoon sea salt
6 sage leaves minced
fresh cracked black pepper to taste

Info Cook Time 5-10 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 16
Rating: 4.38
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 16
Rating: 4.38
You: Rate this recipe! Ingredients Gnocchi

1 medium sweet potato about 1 1/4 cup mashed
3/4 cup cassava flour
1 large egg
1/2 teaspoon sea salt

Kale

6 cups chopped kale
1 can full fat canned coconut milk
1/4 large white onion minced
2 large garlic cloves minced
1 teaspoon sea salt
6 sage leaves minced
fresh cracked black pepper to taste

Instructions

In a food processor or bowl combine ingredients for gnocchi until smooth. 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).
Separate dough into eight equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
Heat a non-stick skillet over medium heat and drizzle with olive oil. Add gnocchi and cook on each side until golden, then remove.
In a saucepan simmer ingredients for sauce for about five minutes. Add kale and wilt in sauce. Serve with gnocchi.

Nutrition Facts Paleo Sweet Potato Gnocchi With Kale Amount Per Serving Calories 287 Calories from Fat 135 % Daily Value* Total Fat 15g 23% Saturated Fat 12g 60% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 47mg 16% Sodium 798mg 33% Potassium 241mg 7% Total Carbohydrates 30g 10% Dietary Fiber 5g 20% Sugars 3g Protein 8g 16% Vitamin A 258% Vitamin C 106% Calcium 17% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.

June232018

2 Ingredient Cauliflower Paleo Gnocchi

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Homemade two ingredient cauliflower gnocchi. Easy, healthy, and delicious! An easy whole30 and paleo dinner that makes for easy meal prep.

Print Recipe 2 Ingredient Cauliflower Paleo Gnocchi Homemade two ingredient cauliflower gnocchi. Easy, healthy, and delicious! An easy whole30 and paleo dinner that makes for easy meal prep. Ingredients Gnocchi

4 cups cauliflower minced
3/4 cup cassava flour
1/2 teaspoon sea salt optional

Sauce

Info Cook Time 40 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 105
Rating: 3.61
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 105
Rating: 3.61
You: Rate this recipe! Ingredients Gnocchi

4 cups cauliflower minced
3/4 cup cassava flour
1/2 teaspoon sea salt optional

Sauce

Instructions

Heat oven to 425F.
Steam cauliflower for about five minutes until soft. Ring water out of cauliflower by putting it in a dish towel and squeezing the excess water out. The remaining cauliflower should measure out to about 1 1/2 cups.
In a food processor blend ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).
Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
Bring a large pot of water to a boil and drop gnocchi in. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
Place gnocchi on a baking tray lined with parchment paper and lightly drizzled with olive oil. Bake on 425F for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.
In a saucepan stir together ingredients for sauce (except spinach) and whisk continuously (or use a hand blender) until smooth and the sauce begins to thicken. If you overcook it, it will become too thick and gooey from the flour. Stir continuously to avoid clumping. Then remove from heat, add spinach, wilt it, then stir in gnocchi.

Nutrition Facts 2 Ingredient Cauliflower Paleo Gnocchi Amount Per Serving Calories 298 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 12g 60% Polyunsaturated Fat 0.3g Monounsaturated Fat 0.1g Sodium 129mg 5% Potassium 1062mg 30% Total Carbohydrates 39g 13% Dietary Fiber 8g 32% Sugars 7g Protein 7g 14% Vitamin A 81% Vitamin C 217% Calcium 10% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.