full fat canned coconut milk
CategoryBlueberry Chocolate Paleo Breakfast Scones
Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go!
Print Recipe Blueberry Chocolate Paleo Breakfast Scones Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go! Ingredients- 1 1/2 cups almond flour
- 1 cup cassava flour Anthonys Goods brand is the only brand cassava flour I have tried with this.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup palm oil shortening
- 1/2 cup full fat canned coconut milk
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 1/3 cup mini chocolate chips optional
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Ingredients
- 1 1/2 cups almond flour
- 1 cup cassava flour Anthonys Goods brand is the only brand cassava flour I have tried with this.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup palm oil shortening
- 1/2 cup full fat canned coconut milk
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 1/3 cup mini chocolate chips optional
- Preheat oven to 375F.
- In a food processor (or by hand) combine ingredients for scones (except blueberries and chocolate chips). Then stir in chocolate chips and blueberries by hand.
- Press dough into a circle- 1 1/2" high. Cut into 8 scones. Bake on 375F for 30 minutes.
Whole30 Spaghetti Noodles With Beef And Tomatoes
Easy family dinner idea- whole30 spaghetti noodles with ground beef and cream sauce. A healthy paleo meal that is warm, comforting, and easy to make! Whole30 dinner done right.
Print Recipe Whole30 Spaghetti Noodles With Beef And Tomatoes Easy family dinner idea- whole30 spaghetti noodles with ground beef and cream sauce. A healthy paleo meal that is warm, comforting, and easy to make! Whole30 dinner done right. Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 1/2 pound ground beef
- 1 cup baby heirloom tomatoes
- small handful fresh basil chopped
- 1/2 can full fat canned coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons arrowroot flour or tapioca flour
- 1 tablespoon italian seasonings
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon sea salt to taste
- 1/2 large egg beaten
Rating: 4.4
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How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 10Rating: 4.4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 1/2 pound ground beef
- 1 cup baby heirloom tomatoes
- small handful fresh basil chopped
- 1/2 can full fat canned coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons arrowroot flour or tapioca flour
- 1 tablespoon italian seasonings
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon sea salt to taste
- 1/2 large egg beaten
- Prepare spaghetti squash if you have not done so yet- see notes on how to cook.
- In a sauce pan over medium heat blend ingredients for sauce together until smooth and simmer until sauce thickens, then remove from heat (otherwise it will start to thin out again or become too thick). I use a hand blender to stir sauce- you can also whisk it by hand. Stir/blend continuously to prevent clumps.
- Brown ground hamburger in a skillet over medium heat then remove from heat and stir into sauce.
- Slice tomatoes in half and brown in a skillet over medium heat with a dash of olive oil for about 1 minute until golden, then remove from heat and serve with spaghetti squash and sauce.
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- 3/4 cup black cocoa powder
- 3/4 cup almond flour
- 2/3 cup maple syrup
- 1/2 cup applesauce
- 1/2 cup coconut oil melted
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup chocolate chips or paleo chocolate
- 1/4 cup full fat canned coconut milk
- 1/4 cup coconut oil
Rating: 3.74
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 8 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 178
Rating: 3.74
You: Rate this recipe! Ingredients Cupcakes
- 3/4 cup black cocoa powder
- 3/4 cup almond flour
- 2/3 cup maple syrup
- 1/2 cup applesauce
- 1/2 cup coconut oil melted
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup chocolate chips or paleo chocolate
- 1/4 cup full fat canned coconut milk
- 1/4 cup coconut oil
- Preheat oven to 350F. Line a muffin pan with parchment paper liners.
- In a blender combine all ingredients for cupcakes until smooth.
- 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.
- In a double boiler melt ingredients for frosting and whisk until smooth. Transfer frosting to fridge or freezer for 15-30 minutes then whip 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.
- Frost cupcakes. Optional: top with natural sprinkles or mini chocolate chips.
Whole30 Vegan Sweet Potato Falafel Bowl
Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen.
Print Recipe Whole30 Vegan Sweet Potato Falafel Bowl Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen. Ingredients Falafel- 1 cup sweet potato minced
- 1 cup cauliflower rice
- 1/4 white onion
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
- 1/4 cup almond flour
- 3-4 medium garlic cloves
- 1 tablespoon ground cumin
- 1 large egg or flax egg for vegan- see notes on how to make
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- olive oil for drizzling/cooking
- 1/4 cup full fat canned coconut milk
- 1/4 cup paleo mayonnaise
- 1/4 green bell pepper
- 2 tablespoons fresh mint
- 2 tablespoons chives
- 2 tablespoons fresh oregano
- 1 large garlic clove
- lemon juice from 1/2 lemon
- salt and pepper to taste
- 2 cups rainbow chard chopped
- 2 cups arugula
- 1/2 cup clover sprouts
- 1 small orange bell pepper julienned
- 1 small red bell pepper julienned
- 1-2 portobello mushrooms grilled
- 2 rounds pineapple grilled
- 1 small apple shredded
- 1 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/4 cup almonds crushed
- 1/4 cup pumpkin seeds
Rating: 4
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Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.
Info Cook Time 30 minutes Prep Time 15-20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 7Rating: 4
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Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.
Ingredients Falafel- 1 cup sweet potato minced
- 1 cup cauliflower rice
- 1/4 white onion
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
- 1/4 cup almond flour
- 3-4 medium garlic cloves
- 1 tablespoon ground cumin
- 1 large egg or flax egg for vegan- see notes on how to make
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- olive oil for drizzling/cooking
- 1/4 cup full fat canned coconut milk
- 1/4 cup paleo mayonnaise
- 1/4 green bell pepper
- 2 tablespoons fresh mint
- 2 tablespoons chives
- 2 tablespoons fresh oregano
- 1 large garlic clove
- lemon juice from 1/2 lemon
- salt and pepper to taste
- 2 cups rainbow chard chopped
- 2 cups arugula
- 1/2 cup clover sprouts
- 1 small orange bell pepper julienned
- 1 small red bell pepper julienned
- 1-2 portobello mushrooms grilled
- 2 rounds pineapple grilled
- 1 small apple shredded
- 1 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/4 cup almonds crushed
- 1/4 cup pumpkin seeds
- Preheat oven to 400F. Line a baking tray with parchment paper.
- In a food processor combine ingredients for falafel.
- Scoop one heaping tablespoon at a time onto a baking tray lined with parchment paper. Drizzle falafel balls with olive oil and bake on 400F for 20 minutes on one side then turn and cook for another 10 on the other side.
- Blend ingredients for sauce in a blender or food processor.
- Assemble salad bowl with any of the following ingredients: chopped rainbow chard, arugula, clover sprouts, red bell pepper, orange bell pepper, grilled portobello mushrooms, grilled pineapple, grated apple, fresh berries, crushed almonds, pumpkin seeds, falafel balls, and sauce.
Whole30 Greek Turkey Burgers With Mint Avocado Sauce
Best bun-less burger recipe! Easy whole30 greek turkey burgers with mint avocado sauce. Served with a slice of apple and portobello for a bun! A healthy paleo meal the whole family will enjoy!
Print Recipe Whole30 Greek Turkey Burgers With Mint Avocado Sauce Best bun-less burger recipe! Easy whole30 greek turkey burgers with mint avocado sauce. Served with a slice of apple and portobello for a bun! A healthy paleo meal the whole family will enjoy! Ingredients Burger- 1 lb ground turkey
- 1/4 medium red onion diced
- 1/4 medium green bell pepper minced
- 1/4 cup fresh parsley minced
- 1/4 cup kalamata olives chopped
- 2 tablespoon fresh mint minced
- 2 tablespoon fresh oregano minced
- 2-3 medium garlic cloves
- salt and pepper to taste
- olive oil for drizzling
- 1 large avocado pitted
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons green bell pepper
- 1 tablespoon red onion
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1-2 medium garlic cloves
- lemon juice from 1 lemon
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk
- 2 tablespoons green bell pepper
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1 medium garlic clove
- lemon juice to taste
- salt and pepper to taste
- portobello mushrooms
- apple rings
- tomato slices
- arugula
- clover sprouts
- red onion sliced in rings
Rating: 4.5
You: Rate this recipe! Info Cook Time 60 minutes Prep Time 5 minutes Servings bugers MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients Burger
- 1 lb ground turkey
- 1/4 medium red onion diced
- 1/4 medium green bell pepper minced
- 1/4 cup fresh parsley minced
- 1/4 cup kalamata olives chopped
- 2 tablespoon fresh mint minced
- 2 tablespoon fresh oregano minced
- 2-3 medium garlic cloves
- salt and pepper to taste
- olive oil for drizzling
- 1 large avocado pitted
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons green bell pepper
- 1 tablespoon red onion
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1-2 medium garlic cloves
- lemon juice from 1 lemon
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk
- 2 tablespoons green bell pepper
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1 medium garlic clove
- lemon juice to taste
- salt and pepper to taste
- portobello mushrooms
- apple rings
- tomato slices
- arugula
- clover sprouts
- red onion sliced in rings
- Preheat oven to 375F. Line a baking tray with parchment paper.
- In a bowl combine ingredients for turkey burgers. Divide into four even balls. Drizzle a baking tray (lined with parchment paper) lightly with olive oil. Press balls down onto the pan into burger patties. Bake on 375F for 60 minutes until golden on outsides.
- Blend ingredients for white sauce in a food processor or blender until combined. Do the same with the avocado mint sauce. Serve burger with sauces and any of the following: arugula, olives, tomato, and sprouts. I used portobello mushrooms and apple slices as my bun- it's a must!
5 Minute Fruit Tart With Creamy Banana Filling
This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don’t worry- you don’t taste it, it just tastes like fruity goodness, but it’s secretly good for you! Paleo, dairy free, and made in five minutes!
Print Recipe 5 Minute Fruit Tart With Creamy Banana Filling This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don't worry- you don't taste it, it just tastes like fruity goodness, but it's secretly good for you! Paleo, dairy free, and made in five minutes! Ingredients Crust- 2 cups walnuts
- 12 large medjool dates pitted
- pinch of sea salt
- 6 medium frozen bananas
- 2 cups frozen cauliflower
- 1 1/2 cups frozen pineapple
- lemon juice from 1/2 lemon
- fresh berries
- full fat canned coconut milk
- honey for drizzling
Rating: 4.43
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 7
Rating: 4.43
You: Rate this recipe! Ingredients Crust
- 2 cups walnuts
- 12 large medjool dates pitted
- pinch of sea salt
- 6 medium frozen bananas
- 2 cups frozen cauliflower
- 1 1/2 cups frozen pineapple
- lemon juice from 1/2 lemon
- fresh berries
- full fat canned coconut milk
- honey for drizzling
- In a food processor pulse together ingredients for curst until the mixture sticks together in your fingers when you pinch it. Then press into the bottom of a 8" or 10" tart pan (I line the bottom of my pan with parchment paper for easy removal). If you have time, pop it in the freezer for as long as possible.
- In a high speed blender puree ingredients for filling until smooth then scoop over crust. Top with berries, a drizzle of coconut milk and honey. Note: if the filling starts to get runny, just pop it in the freezer for a few minutes!
Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema
Favorite paleo/whole30 lunch idea: these pitas made with cauliflower, topped with roasted vegetables and the best avocado sauce you’ll ever have!
Print Recipe Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema New favorite paleo whole30 lunch idea: these roasted veg cauliflower pitas with avocado crema. The pitas are made with cauliflower and eggs and taste amazing! Topped off with roasted vegetables and the best avocado crema that will change your life! Ingredients Cauliflower Pitas- 4 packed cups cauliflower rice
- 2 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic herb seasoning or italian seasonings
- 1/2 teaspoon sea salt
- 4 cups cauliflower florets in bite size pieces
- 1 large white sweet potato peeled
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- black pepper flakes to taste
- olive oil for drizzling
- 2 pitted avocados
- 1/2 cup cilantro
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 serrano pepper
- 2 medium cloves garlic
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- lime juice from 1 1/2 limes
Rating: 3.86
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings pitas MetricUS Imperial Course Main Dish Votes: 21
Rating: 3.86
You: Rate this recipe! Ingredients Cauliflower Pitas
- 4 packed cups cauliflower rice
- 2 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic herb seasoning or italian seasonings
- 1/2 teaspoon sea salt
- 4 cups cauliflower florets in bite size pieces
- 1 large white sweet potato peeled
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- black pepper flakes to taste
- olive oil for drizzling
- 2 pitted avocados
- 1/2 cup cilantro
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 serrano pepper
- 2 medium cloves garlic
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- lime juice from 1 1/2 limes
- Preheat oven to 425F. Line a baking tray with parchment paper.
- Steam cauliflower rice for five minutes until soft, then drain excess water- put the cauliflower into a colander and press the cauliflower down with a large spatula to really get rid of any water, otherwise tortillas will be soggy. You can also squeeze out the water by wringing it out in a clean dish towel.
- In a food processor blend cauliflower with rest of ingredients until smooth.
- Make four equal balls of dough and press down into 1/2" thick pitas. Bake on 425F for 30-40 minutes until golden. After pitas have cooked allow to cool, so they can "solidify". Note: if the pitas are still set inside, pop them in the toaster for a few minutes!
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Dice sweet potato into 1/2" chunks. Add sweet potatoes and cauliflower florets on a baking tray lined with parchment paper, drizzle with olive oil, toss with spices, and bake on 425F for 30 minutes.
- In a food processor or high speed blender combine ingredients for avocado crema until smooth.
- Assemble pitas by layering on avocado crema and roasted vegetables onto cauliflower pitas. Optional: top with cilantro and full fat coconut milk or yogurt.
Creamy Cauliflower Bacon Garlic Brussel Sprouts
Creamy bacon brussel sprouts in cauliflower cream sauce! This dish is outstanding all on it’s own or can be paired with another side of greens. It’s a family favorite! Gluten free, dairy free, paleo, and whole30.
Print Recipe Creamy Cauliflower Bacon Garlic Brussel Sprouts Creamy bacon brussel sprouts in cauliflower cream sauce! This dish is outstanding all on it's own or can be paired with another side of greens. It's a family favorite! Gluten free, dairy free, paleo, and whole30. Ingredients- 2 lbs brussel sprouts trim ends and cut in half
- 6 pieces bacon
- 2 1/2 cup cauliflower rice
- 1 cup full fat canned coconut milk
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon sea salt to taste
- 1/2 teaspoon fresh cracked black pepper to taste
Rating: 3.29
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 75
Rating: 3.29
You: Rate this recipe! Ingredients
- 2 lbs brussel sprouts trim ends and cut in half
- 6 pieces bacon
- 2 1/2 cup cauliflower rice
- 1 cup full fat canned coconut milk
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon sea salt to taste
- 1/2 teaspoon fresh cracked black pepper to taste
- Cook bacon as directed on packaging until crispy then cut into bacon bits.
- Steam brussel sprouts for 5-8 minutes until soft, but not mushy. Then drain excess water.
- In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water. Blend cauliflower and ingredients for sauce in a high speed blender until smooth. Pour sauce into saucepan and simmer for 10 minutes (stirring on occasion).
- Add brussel sprouts and bacon bits into a skillet and top with cauliflower sauce. Serve right away or bake on 450F for 10 minutes to crisp the brussel sprout tops.
Meatless Cauliflower Swedish Meatballs
Meatless sweedish meatballs made with cauliflower and white sweet potato! These are the best- served with creamy herb sauce. Paleo, dairy free, and whole30 friendly. Made in minutes in the food processor. An easy family friendly dinner recipe.
Print Recipe Meatless Cauliflower Swedish Meatballs Meatless swedish meatballs made with cauliflower and white sweet potato! These are the best- served with creamy herb sauce. Paleo, dairy free, and whole30 friendly. Made in minutes in the food processor. An easy family friendly dinner recipe. Ingredients Meatballs- 1 cup cauliflower rice
- 1 cup minced white sweet potato
- 1 cup minced mushrooms
- 3/4 cup almond flour
- 2 tablespoons tapioca flour
- 3 large eggs
- 2 teaspoons garlic herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1/2 teaspoon salt
- 3/4 cup vegetable broth
- 6 tablespoons full fat canned coconut milk
- 1/4 teaspoon garlic granules
- 1/4 teaspoon garlic herb seasoning
- 1 1/2 tablespoons tapioca flour to thicken
- salt and pepper to taste
Rating: 4.2
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largelarge
Info Cook Time 20 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5Rating: 4.2
You: Rate this recipe! Recipe Notes
largelarge
Ingredients Meatballs- 1 cup cauliflower rice
- 1 cup minced white sweet potato
- 1 cup minced mushrooms
- 3/4 cup almond flour
- 2 tablespoons tapioca flour
- 3 large eggs
- 2 teaspoons garlic herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1/2 teaspoon salt
- 3/4 cup vegetable broth
- 6 tablespoons full fat canned coconut milk
- 1/4 teaspoon garlic granules
- 1/4 teaspoon garlic herb seasoning
- 1 1/2 tablespoons tapioca flour to thicken
- salt and pepper to taste
- Preheat oven to 425F. Line a baking tray with parchment paper.
- In a bowl mix ingredients for meatballs. Use a small ice-cream scoop and form 20 meatballs on the baking tray. Bake on 425F for 20 minutes.
- Whisk ingredients for gravy together in a small saucepan- you can also use a hand blender for this. Bring gravy to a simmer and continue to whisk continuously until gravy thickens. Serve over meatballs.
Creamy Garlic Spaghetti Squash With Cauliflower Sauce
Easy creamy garlic spaghetti squash noodles with cauliflower cream sauce. An easy paleo, gluten free, and whole30 recipe for the whole family! Recipe can be made ahead and frozen.
Print Recipe Creamy Garlic Spaghetti Squash With Cauliflower Sauce Easy creamy garlic spaghetti squash noodles with cauliflower cream sauce. An easy paleo, gluten free, and whole30 recipe for the whole family! Recipe can be made ahead and frozen. Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 16 oz crimini mushrooms sliced
- 1 tablespoon olive oil
- 1 large garlic clove minced
- fresh parsley minced, to garnish
- 2 1/2 cups cauliflower rice
- 1 cup full fat canned coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3-4 medium garlic cloves to taste
- 1- 1 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
Rating: 3.27
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 33Rating: 3.27
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 16 oz crimini mushrooms sliced
- 1 tablespoon olive oil
- 1 large garlic clove minced
- fresh parsley minced, to garnish
- 2 1/2 cups cauliflower rice
- 1 cup full fat canned coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3-4 medium garlic cloves to taste
- 1- 1 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
- Add 1 clove minced garlic, 1 tablespoon olive oil, and sliced mushrooms into a skillet and saute for 10 minutes until mushrooms are soft- if the mushrooms start to stick add a splash of water to the pan.
- In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water.
- In a high speed blender puree ingredients for sauce. Pour sauce into saucepan and simmer for 8-10 minutes (stirring on occasion).
- Add spaghetti squash noodles, mushrooms, and sauce together. Serve with minced parsley and fresh cracked pepper to garnish.