garlic
CategoryCreamy 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: 3.26
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 76
Rating: 3.26
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.
Creamy Avocado Green Goddess Sauce
Pair this creamy avocado green goddess sauce with any salad, chips, or veggie sticks! Perfect for adding loads of flavor and creamy factor! Paleo, dairy free, whole30.
Print Recipe Creamy Avocado Green Goddess Sauce Pair this creamy avocado green goddess sauce with any salad, chips, or veggie sticks! Perfect for adding loads of flavor and creamy factor! Paleo, dairy free, whole30. Ingredients- 1 large avocado
- 1/2 cup olive oil
- 1/4-1/2 cup water to desired consistency
- lemon juice from 1 lemon
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup green onions
- 2 cloves garlic
Rating: 0
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Condiment, Sauce Votes: 0
Rating: 0
You: Rate this recipe! Ingredients
- 1 large avocado
- 1/2 cup olive oil
- 1/4-1/2 cup water to desired consistency
- lemon juice from 1 lemon
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup green onions
- 2 cloves garlic
- Blend all ingredients in a food processor until it reaches desired consistency. Store in fridge for 5-7 days.
Creamy Carrot Noodles With Cashew Alfredo
Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen!
Print Recipe Creamy Carrot Noodles With Cashew Alfredo Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen! Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
Rating: 3.67
You: Rate this recipe! Recipe Notes
If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12Rating: 3.67
You: Rate this recipe! Recipe Notes
If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
- Puree all ingredients for the sauce together in food processor or high powered blender for 3-5 minutes until completely smooth.
- Place carrot 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 noodles in a skillet on the stovetop, but I have found convection baking carrot noodles turns out perfect results every time and eliminates excess water. I get carrot noodles from Trader Joe's. You can also use sweet potato noodles or any other vegetable noodle.
- Once noodles are cooked, serve with alfredo sauce, top with fresh chopped basil (optional), and serve! Leftovers can be stored in the freezer and reheated later- if you are meal prepping, blend sauce and freeze separate, do not cook noodles until you are prepared to eat them.
Creamy Buffalo Chicken Cauliflower Rice Bake
Creamy dairy free buffalo chicken and cauliflower rice bake. Perfect for dipping veggies, chips, or loading on a baked potato! This “cheesy” creamy dip makes the perfect lunch when paired with a handful of carrot sticks! Paleo, whole30, and gluten free.
Print Recipe Creamy Buffalo Chicken Cauliflower Rice Bake Creamy dairy free buffalo chicken and cauliflower rice bake. Perfect for dipping veggies, chips, or loading on a baked potato! This "cheesy" creamy dip makes the perfect lunch when paired with a handful of carrot sticks! Paleo, whole30, and gluten free. Ingredients- 3 cups (2 chicken breasts) cooked shredded chicken breast *see recipes notes for how to make
- 16 oz cauliflower rice can be exchanged for more chicken
- 3/4 cup full fat coconut milk use Chaokoh brand for thick and creamy results!
- 1/2 cup paleo mayonnaise I use Primal Kitchen
- 1/2 cup Frank's Hot sauce
- 3 tablespoons ranch seasoning homemade for whole30
- 1 tablespoon coconut aminos
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic
- 1/4 teaspoon smoked paprika
Rating: 3.8
You: Rate this recipe! Recipe Notes
How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks.
Info Cook Time 1 hour Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 35Rating: 3.8
You: Rate this recipe! Recipe Notes
How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks.
Ingredients- 3 cups (2 chicken breasts) cooked shredded chicken breast *see recipes notes for how to make
- 16 oz cauliflower rice can be exchanged for more chicken
- 3/4 cup full fat coconut milk use Chaokoh brand for thick and creamy results!
- 1/2 cup paleo mayonnaise I use Primal Kitchen
- 1/2 cup Frank's Hot sauce
- 3 tablespoons ranch seasoning homemade for whole30
- 1 tablespoon coconut aminos
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic
- 1/4 teaspoon smoked paprika
- Preheat oven to 350F.
- Blend all ingredients for sauce by hand or in a blender. Layer shredded chicken (see notes for how to cook chicken) and cauliflower rice into a 8" by 8" baking dish and cover with sauce.
- Bake on 350F for 50-60 minutes until golden and crispy on the edges. Dip with vegetables, chips, or add to a baked potato or sandwich.
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.
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
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
- In a food processor blend all the ingredients until smooth, then serve with your favorite dish or store in the fridge.
Cheesy Vegan Cauliflower Mushroom Risotto
Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce!
Print Recipe Cheesy Vegan Cauliflower Mushroom Risotto Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time! Ingredients Cauli Rice- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
Rating: 3.63
You: Rate this recipe! Info Cook Time 3 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 40
Rating: 3.63
You: Rate this recipe! Ingredients Cauli Rice
- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
- In a large fry pan sauté the cauliflower rice with 1 tablespoon olive oil on medium heat over the stove for about 3-4 minutes until soft (but not mushy!).
- In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
- Toss all the ingredients for the mushrooms together on a baking tray lined with parchment paper. Toast them in a toaster oven for a few minutes until cooked and slightly crisp (if you like them crispy). You can also bake them in the oven.
- Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!
Spicy Grilled Avocado Chicken Burgers
Easy, healthy, and whole30 spicy grilled chicken avocado burgers. A perfect addition to these paleo hamburger buns. A delicious, healthy, and fun family dinner!
Print Recipe Spicy Grilled Chicken Avocado Burgers Easy, healthy, and whole30 spicy grilled chicken avocado burgers. A perfect addition to these paleo hamburger buns. A delicious, healthy, and fun family dinner! Ingredients- 1 pound ground chicken
- 2 small avocados mashed
- 1 cup fresh basil chopped
- 1 medium jalapeño minced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon sea salt
- olive oil for cooking
Rating: 3
You: Rate this recipe! Info Prep Time 8 minutes Servings burgers MetricUS Imperial Course Main Dish Votes: 11
Rating: 3
You: Rate this recipe! Ingredients
- 1 pound ground chicken
- 2 small avocados mashed
- 1 cup fresh basil chopped
- 1 medium jalapeño minced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon sea salt
- olive oil for cooking
- In a large bowl add all the ingredients for the burgers (be sure to mince the jalapeño and garlic, and mash the avocado).
- Mix and mash everything together (with your hands) until thoroughly combined.
- Divide into 10 medium sized burgers. Use a pastry brush and gently brush a tad bit of olive oil over each burger for cooking.
- Grill until cooked through. Or cook on a fry pan over medium heat on the stove.
Crispy Veg Garlic Chicken Sheet Pan Meal
Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers!
Print Recipe Crispy Veg Garlic Chicken Sheet Pan Meal Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers! Ingredients- 14 oz brussel sprouts sliced into quarters
- 2 medium sweet potatoes chopped into cubes
- 1 red bell pepper chopped into cubes
- 1/2 red onion chopped into cubes
- 6 cloves garlic minced
- 1/4 cup olive oil
- 1 teaspoon sea salt
- fresh cracked pepper to taste
- 1 1/2 cups cooked chicken breast cut into cubes, shredded, or sliced.
Rating: 4.8
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4.8
You: Rate this recipe! Ingredients
- 14 oz brussel sprouts sliced into quarters
- 2 medium sweet potatoes chopped into cubes
- 1 red bell pepper chopped into cubes
- 1/2 red onion chopped into cubes
- 6 cloves garlic minced
- 1/4 cup olive oil
- 1 teaspoon sea salt
- fresh cracked pepper to taste
- 1 1/2 cups cooked chicken breast cut into cubes, shredded, or sliced.
- Preheat oven to 400F.
- Toss all the ingredients together (except the cooked chicken breast) on a sheet pan with olive oil.
- Cook for 50 minutes on 400F. Toss and turn the veggies on occasion to prevent burning and ensure even cooking throughout.
- Once the veggies are cooked, add precooked chicken breast to the dish; either chicken strips, shredded, or cubed.
- Sprinkle with fresh thyme and serve, freeze, or store in the fridge.
Whole30 Pan Roasted Portobello Egg Toast
Beautiful egg toast with gorgeous roasted tomatoes and pan roasted portobella mushrooms. Topped off with crispy garlic bits, fresh thyme, and sea salt and fresh cracked pepper. A quick, easy, whole30, and paleo breakfast!
Print Recipe Whole30 Pan Roasted Portobello Egg "Toast" Beautiful egg toast with gorgeous roasted tomatoes and pan roasted portobello mushrooms. Topped off with crispy garlic bits, fresh thyme, and sea salt and fresh cracked pepper. A quick, easy, whole30, and paleo breakfast! Ingredients- 2 portobello mushrooms
- 4 medium/small tomatoes
- 4 eggs
- fresh thyme for sprinkling in top
- salt & pepper to taste
- olive oil for cooking
- 6-8 cloves garlic
Rating: 4.25
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 25 minutes Servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.25
You: Rate this recipe! Ingredients
- 2 portobello mushrooms
- 4 medium/small tomatoes
- 4 eggs
- fresh thyme for sprinkling in top
- salt & pepper to taste
- olive oil for cooking
- 6-8 cloves garlic
- Slice the portobello mushrooms in half. Drizzle a large fry pan with olive oil. Place the mushrooms in the pan and cook for about 10 minutes over medium heat on the stovetop (about 5 minutes on each side) until soft and kinda crispy on the edges. Once the mushrooms are cooked set them aside.
- Cut tomatoes in half and cook in the fry pan with a drizzle of olive oil (enough olive oil so they don't stick or burn). Cook for about 10 minutes (about 5 minutes on each side). Once the tomatoes are cooked remove them from the pan and set aside.
- Mince garlic and sauté with a drizzle of olive oil for about 1 minute until golden and crispy. Then set aside.
- Fry the eggs (to your liking). Then layer and assemble the mushroom "toast". Top with crispy garlic, fresh thyme leaves, sea salt, and fresh cracked pepper.
Zesty Whole30 Salmon Cakes With Lemon Garlic Asparagus
Z herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor.
Print Recipe Best Whole30 Zesty Salmon Burgers Zesty herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor. Ingredients Salmon Bugers- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
Rating: 3.42
You: Rate this recipe! Info Cook Time 15 Minutes Prep Time 20 Minutes Servings Burgers MetricUS Imperial Course Main Dish Votes: 69
Rating: 3.42
You: Rate this recipe! Ingredients Salmon Bugers
- 1 6oz. can wild alaskan salmon or fresh salmon, which would be bomb!
- 1 medium egg
- 1 tablespoon arrowroot flour
- 1/4 cup white onion minced
- 1/4 cup lemon juice or juice from one small lemon
- 2 tablespoons fresh minced parsley
- 1 large garlic clove minced
- 1 tablespoon lemon zest about 1 small lemon
- 1/2 teaspoon sea salt
- fresh cracked pepper
- 1 tablespoon olive oil for cooking
- 1 bunch organic asparagus
- 1 tablespoon lemon zest
- 2 tablespoons minced white onion
- 2 tablespoons olive oil for cooking
- 1 clove garlic minced
- salt & pepper to taste
- 1 whole lemon cut into 1/4" rounds
- 1/2 cup paleo mayonnaise
- 3 tablespoons fresh minced parsley
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 tablespoon lemon zest
- 1 clove garlic
- 1/2 teaspoon sea salt
- fresh cracked pepper to taste
- Combine all the ingredients for the salmon burger in a medium size bowl. Mash everything together with a large fork.
- Heat a large fry pan over medium heat on the stove. Drizzle the pan with 1 tablespoon olive oil.
- Separate the salmon burger mix into four burgers on the fry pan and cook for about 3 minutes on each side until golden brown.
- On the stove, heat a large fry pan on medium heat. Add everything for the asparagus and cook for about 14 minutes (stirring occasionally).
- Combine everything for the sauce in a blender or food processor. Blend until smooth.
- Plate everything and serve!