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Southwest Paleo Chicken And Fries

Southwest Paleo Chicken And Fries

Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table… and there will be none left.

Print Recipe Southwest Paleo Chicken And Fries Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table... and there will be none left. Ingredients Chicken Fries Greens Sauce Info Cook Time 20 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Chicken Fries Greens Sauce Instructions
  1. Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in the oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
  2. Reduce oven to 350F. Toss chicken in oil and seasonings. Bake on 350F for 30 minutes.
  3. In a food processor or high powered blender combine all ingredients for the sauce until smooth.
  4. Assemble bowl by layering in greens, chicken, fries, sauce, and toppings. Enjoy!
Nutrition Facts Southwest Paleo Chicken And Fries Amount Per Serving Calories 399 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 3g 15% Polyunsaturated Fat 7g Monounsaturated Fat 7g Cholesterol 70mg 23% Sodium 536mg 22% Potassium 598mg 17% Total Carbohydrates 26g 9% Dietary Fiber 7g 28% Sugars 6g Protein 30g 60% Vitamin A 195% Vitamin C 62% Calcium 7% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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No Bake Lemon Cheesecake Bites

No Bake Lemon Cheesecake Bites

This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free.

Print Recipe No Bake Lemon Cheesecake Bites This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free. Ingredients Crust Filling Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 3
Rating: 4
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 3
Rating: 4
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor blend all ingredients for the crust until it reaches a coarse consistency- if you pinch it, it should stick together in your fingers.
  2. Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
  3. Puree soaked cashews in a food processor for about 1 minute. Then slowly pour in the maple syrup first and then the rest of the ingredients. Blend until completely smooth and pour 1 tablespoon filling into each serving. Chill in the freezer for 4-12 hours until firm- more or less time depending on the desired consistency.
Nutrition Facts No Bake Lemon Cheesecake Bites Amount Per Serving Calories 168 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 5g 25% Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 2mg 0% Potassium 23mg 1% Total Carbohydrates 12g 4% Dietary Fiber 2g 8% Sugars 7g Protein 4g 8% Vitamin A 0.01% Vitamin C 3% Calcium 3% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Gluten Free Paleo Pumpkin Pop Tarts

Gluten Free Paleo Pumpkin Pop Tarts

New obsession, healthy grain free pumpkin pop tarts with maple glaze. Cozy up to winter evenings with these naturally sweetened paleo pop tarts, filled with a scrumptious, thick, and smooth spread of pumpkin butter, topped off with a creamy maple glaze. Gluten free, dairy free, and easy to make!

Print Recipe Gluten Free Paleo Pumpkin Pop Tarts New obsession, healthy grain free pumpkin pop tarts with maple glaze. Cozy up to winter evenings with these naturally sweetened paleo pop tarts, filled with a scrumptious, thick, and smooth spread of pumpkin butter, topped off with a creamy maple glaze. Gluten free, dairy free, and easy to make! Ingredients Pumpkin Butter Filling Pastry Dough Info Cook Time 25 minutes Prep Time 15 minutes Servings pop tarts MetricUS Imperial Course Main Dish, Snack Votes: 0
Rating: 0
You: Rate this recipe! Recipe Notes

For the glaze, top with this recipe.

Info Cook Time 25 minutes Prep Time 15 minutes Servings pop tarts MetricUS Imperial Course Main Dish, Snack Votes: 0
Rating: 0
You: Rate this recipe! Recipe Notes

For the glaze, top with this recipe.

Ingredients Pumpkin Butter Filling Pastry Dough Instructions
  1. Preheat oven to 350F.
  2. For the pumpkin butter filling, stir all ingredients together in a small sauce pan and bring to a boil. Boil for 1 minute, then turn down to low, and simmer for 20 minutes until thick. Set aside.
  3. For the pastry dough, combine all ingredients together in a bowl and blend until combined. Form the dough into a 1" tall rectangle and roll out in-between two pieces of parchment paper until the dough is 1/4" thick.
  4. Spoon 2 tablespoons pumpkin butter filling 1" apart width wise on the pastry dough- leaving half of the rolled out dough empty of filling (this side will be used to fold over as the top the pop tarts).
  5. Fold over the empty side of pastry dough onto the side with pumpkin filling and cut into four equal pop tarts. Crimp edges before baking. Transfer the parchment paper with pop tarts onto a baking tray and bake on 350°F for 25 minutes until golden. Then top with glaze (see recipe notes for the glaze recipe).
Nutrition Facts Gluten Free Paleo Pumpkin Pop Tarts Amount Per Serving Calories 691 Calories from Fat 288 % Daily Value* Total Fat 32g 49% Saturated Fat 3g 15% Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Cholesterol 47mg 16% Sodium 139mg 6% Potassium 172mg 5% Total Carbohydrates 95g 32% Dietary Fiber 11g 44% Sugars 26g Protein 15g 30% Vitamin A 182% Vitamin C 9% Calcium 22% Iron 28% * Percent Daily Values are based on a 2000 calorie diet.
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Gluten Free Paleo Pumpkin Coffee Cake

Gluten Free Paleo Pumpkin Coffee Cake

Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly.

Print Recipe Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly. Ingredients Cake Crumble Topping Cashew Maple Glaze Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Cake Crumble Topping Cashew Maple Glaze Instructions
  1. Preheat oven to 350F. Grease a 9" by 13" pyrex baking pan with coconut or avocado oil.
  2. Combine all cake ingredients (except chocolate chips) in a food processor or by hand. Blend until the batter is smooth, then stir in the chocolate chips.
  3. In a mixing bowl, combine the ingredients for the crumble topping.
  4. Pour the batter into the pyrex baking pan and top with the crumble topping. Bake on 350F for 45 minutes.
  5. For the glaze, blend soaked cashews in a food processor for a few minutes until it reaches the consistency of cashew butter, then add the other ingredients and blend for another minute.
  6. Top the cake off with glaze and serve.
Nutrition Facts Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Amount Per Serving Calories 648 Calories from Fat 378 % Daily Value* Total Fat 42g 65% Saturated Fat 14g 70% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 37mg 12% Sodium 174mg 7% Potassium 41mg 1% Total Carbohydrates 63g 21% Dietary Fiber 14g 56% Sugars 33g Protein 16g 32% Vitamin A 25% Vitamin C 3% Calcium 16% Iron 27% * Percent Daily Values are based on a 2000 calorie diet.
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Easiest Vegan Pumpkin Cheesecake

Easiest Vegan Pumpkin Cheesecake

The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup.

Print Recipe Easiest Vegan Pumpkin Cheesecake The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup. Ingredients Crust Filling Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor blend the Simple Mills brand paleo toasted pecan crunchy cookies into a coarse ground texture.
  2. Add almond butter and palm shortening into the cookies and blend until combined. Then press the crust dough into a 10" pie pan and place in the freezer.
  3. For filling, blend soaked cashews in the food processor until they are minced into a fine texture. Add lemon juice and half the maple syrup and blend again for a few minutes until completely smooth.
  4. Add the rest of the ingredients for the filling and continue to blend for another minute or two.
  5. Pour the filling into the pie crust and chill in the freezer for 2 hours.
  6. Optional: Then top off with more cookies, whipped coconut cream, and pecans. Serve chilled and store in the freezer.
There is no Nutrition Label for this recipe yet.
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Dairy Free Yogurt Tzatziki Dip

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 Info Prep Time 5 minutes Servings cups MetricUS Imperial Course Condiment, Side Dish, Snack Votes: 0
Rating: 0
You: Rate this recipe! Info Prep Time 5 minutes Servings cups MetricUS Imperial Course Condiment, Side Dish, Snack Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. 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.
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Paleo Banana Raspberry Bread

Paleo Banana Raspberry Bread

Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!).

Print Recipe Paleo Banana Raspberry Bread Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!). Ingredients Bread Glaze Info Cook Time 45 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Bread Glaze Instructions
  1. Preheat oven to 400F. Line a small 5 1/2" by 3 1/2" loaf pan with parchment paper.
  2. In a food processor combine all the bread ingredients (except raspberries) and blend until smooth.
  3. Pour the dough into the loaf pan. Top off with raspberries, then bake on 400F for about 45 minutes until cooked. You will know the bread is cooked when a knife inserted into the center of the loaf comes out clean.
  4. For the glaze, blend all ingredients together in a food processor until completely smooth. Then drizzle (or pipe) over the loaf.
Nutrition Facts Paleo Banana Raspberry Bread Amount Per Serving Calories 294 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 7g 35% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 47mg 16% Sodium 145mg 6% Potassium 107mg 3% Total Carbohydrates 20g 7% Dietary Fiber 8g 32% Sugars 8g Protein 9g 18% Vitamin A 1% Vitamin C 8% Calcium 12% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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Vegan Blueberry Yogurt Cheesecake

Vegan Blueberry Yogurt Cheesecake

Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free!

Print Recipe Vegan Blueberry Yogurt Cheesecake Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free! Ingredients Filling Crust Blueberry Compote Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Filling Crust Blueberry Compote Instructions
  1. In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
  2. Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
  3. For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
  4. Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
  5. In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
  6. Optional: top with fresh blueberries.
Nutrition Facts Vegan Blueberry Yogurt Cheesecake Amount Per Serving Calories 340 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 8g 40% Polyunsaturated Fat 4g Monounsaturated Fat 11g Sodium 4mg 0% Potassium 53mg 2% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.3% Vitamin C 4% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Raw Vanilla Bean Cherry Cheesecake

Raw Vanilla Bean Cherry Cheesecake

Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. 

Print Recipe Raw Vanilla Bean Cherry Cheesecake Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free.  Ingredients Filling Crust Toppings Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Filling Crust Toppings Instructions
  1. Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
  2. Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
  3. Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
  4. Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
  5. Spread the filling over the crust. Then freeze for about 2 hours until firm.
  6. Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.
Nutrition Facts Raw Vanilla Bean Cherry Cheesecake Amount Per Serving Calories 307 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 6g 30% Polyunsaturated Fat 3g Monounsaturated Fat 9g Sodium 33mg 1% Potassium 88mg 3% Total Carbohydrates 28g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.01% Vitamin C 1% Calcium 3% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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