garlic cloves
Category
Paleo Sweet Potato Gnocchi In Spinach Cream Sauce
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The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen.
Print Recipe Paleo Sweet Potato Gnocchi In Spinach Cream Sauce The easiest paleo gnocchi made with 2 ingredients! Flourless sweet potato gnocchi served with dairy free spinach cream sauce! Whole30, paleo, and gluten free. This recipe can be made ahead and frozen. Ingredients Gnocchi- 1 cup mashed sweet potato cooked-boiled until soft
- 1/2 cup cassava flour use Anthony's Goods brand to get same results
- 2 teaspoons olive oil
- pinch of sea salt optional
- 1 tablespoon olive oil
- 1 small red onion minced
- 2-3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour optional- as a thickener
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1 cup fresh spinach
- optional red chili pepper flakes to taste
Rating: 3.45
You: Rate this recipe! Info Cook Time 10-15 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 288
Rating: 3.45
You: Rate this recipe! Ingredients Gnocchi
- 1 cup mashed sweet potato cooked-boiled until soft
- 1/2 cup cassava flour use Anthony's Goods brand to get same results
- 2 teaspoons olive oil
- pinch of sea salt optional
- 1 tablespoon olive oil
- 1 small red onion minced
- 2-3 large garlic cloves
- 1 can full fat coconut milk
- 1 tablespoon tapioca flour optional- as a thickener
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sea salt
- 1 cup fresh spinach
- optional red chili pepper flakes to taste
- In a bowl stir together the cooked mashed sweet potato and flour (use Anthony's Goods brand to get same results) for the gnocchi until completely 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 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 into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Heat a skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove.
- In a skillet saute the minced onion and garlic in 1 tablespoon olive oil for the sauce until golden then set aside.
- Add rest of ingredients for the sauce (except spinach and leave out tapioca flour if you want the sauce to be thinner) to the sautéed onion and garlic. Bring sauce to a low boil and boil for 1-2 minutes, stirring continuously (otherwise the flour will clump in the sauce) until sauce thickens. Then stir in spinach, let it wilt, and add gnocchi.
Best Asian Garlic Paleo Whole30 Noodles
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Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂
Print Recipe Best Asian Garlic Paleo Whole30 Noodles Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂 Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
Rating: 3.38
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 (cook longer for softer noodles).
Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 592Rating: 3.38
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 (cook longer for softer noodles).
Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
- Puree ingredients for sauce in a blender.
- In a large bowl incorporate ingredients for noodles, pour sauce in, and mix together. Serve recipe hot or cold. Personally, I like it best served as is- chilled. If you want to heat the noodles, just mix everything together in a skillet and heat until warm.
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...
5 Minute Paleo Chimichurri Sauce
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Zesty, fresh, and flavorful, cilantro garlic chimichurri with jalapeno pepper. Perfect for marinating chicken, beef, or topping off sweet potato fries and salads! Made easy in the blender in five minutes. Paleo, gluten free, and whole30 friendly.
Print Recipe 5 Minute Paleo Chimichurri Sauce Zesty, fresh, and flavorful, cilantro garlic chimichurri with jalapeno pepper. Perfect for marinating chicken, beef, or topping off sweet potato fries and salads! Made easy in the blender in five minutes. Paleo, gluten free, and whole30 friendly. Ingredients- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1/2 medium red bell pepper
- 1 medium/large jalapeño pepper
- 2 large garlic cloves
- 1/2 teaspoon sea salt flakes
- lime juice optional- to taste
Rating: 4.75
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Condiment, Sauce Votes: 4
Rating: 4.75
You: Rate this recipe! Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1/2 medium red bell pepper
- 1 medium/large jalapeño pepper
- 2 large garlic cloves
- 1/2 teaspoon sea salt flakes
- lime juice optional- to taste
- Blend all ingredients in a food processor (or blender) until it reaches desired consistency. Store in fridge for up to one week.
- To make this into a salad dressing, just add fresh lime juice to taste!
Cream Of Mushroom Paleo Casserole
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Warm and addicting comfort food alert! Cream of mushroom casserole (paleo, whole30, and dairy free). Layers of creamy sauce, cauliflower rice, herbed mushrooms, and lots of fresh basil! Made in minutes, then it’s in the oven!
Print Recipe Cream Of Mushroom Paleo Casserole *Warm and addicting comfort food alert! Cream of mushroom casserole (paleo, whole30, and dairy free). Layers of creamy sauce, cauliflower rice, herbed mushrooms, and lots of fresh basil! Made in minutes, then it’s in the oven! Ingredients Base- 4 cups cauliflower rice
- 8 oz crimini mushrooms
- 1 cup chopped fresh basil
- 1 small red onion chopped
- 3 medium garlic cloves minced
- 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
- 1 cup chicken broth or beef broth
- 1 large egg
- 1/4 cup nutritional yeast
- 1/4 cup tapioca flour
- 1-2 tablespoons Italian spice blend
- 1 1/2 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
- fresh cracked pepper to taste
Rating: 3.8
You: Rate this recipe! Info Cook Time 55 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 65
Rating: 3.8
You: Rate this recipe! Ingredients Base
- 4 cups cauliflower rice
- 8 oz crimini mushrooms
- 1 cup chopped fresh basil
- 1 small red onion chopped
- 3 medium garlic cloves minced
- 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
- 1 cup chicken broth or beef broth
- 1 large egg
- 1/4 cup nutritional yeast
- 1/4 cup tapioca flour
- 1-2 tablespoons Italian spice blend
- 1 1/2 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
- fresh cracked pepper to taste
- Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
- In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
- Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
- Add all the ingredients for the sauce into a saucepan. Blend using a hand immersion blender or whisk. Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion). Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
- Bake casserole on 350F for about 55 minutes until the edges are golden.
Instant Kale Pesto To Die For!
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Easy kale pesto that will knock your socks off! Because, pesto is DELISH! Whole30, paleo, and dairy free. Add it to many of your favorite meals. Ready in five minutes.
Print Recipe Instant Kale Pesto To Die For Easy kale pesto will knock your socks off! Because, pesto is DELISH! Whole30, paleo, and dairy free. Add it to many of your favorite meals. Ready in five minutes. Ingredients- 1 cup kale
- 1 cup fresh basil
- 1/4 cup parsley
- 1/2 cup olive oil
- 1/4 cup almonds
- 1/4 cup raw cashews
- juice of 1 lemon
- 2 garlic cloves
- 1/2 teaspoon sea salt flakes
Rating: 3.31
You: Rate this recipe! Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Condiment Votes: 16
Rating: 3.31
You: Rate this recipe! Ingredients
- 1 cup kale
- 1 cup fresh basil
- 1/4 cup parsley
- 1/2 cup olive oil
- 1/4 cup almonds
- 1/4 cup raw cashews
- juice of 1 lemon
- 2 garlic cloves
- 1/2 teaspoon sea salt flakes
- Pulse ingredients in a food processor until it reaches desired consistency. Store in fridge for up to one week.