lime juice
Category
Creamy Avocado Cilantro Lime Dressing
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Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor.
Print Recipe Creamy Avocado Cilantro Lime Dressing Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor. Ingredients- 1 large avocado
- 1 handful cilantro about 1/2 cup
- 1/4 cup olive oil
- 2-4 tablespoons water thin to taste
- lime juice or lemon from 1 lime/lemon
- 1 large garlic clove
- 1 teaspoon sea salt to taste
Rating: 3.59
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 262
Rating: 3.59
You: Rate this recipe! Ingredients
- 1 large avocado
- 1 handful cilantro about 1/2 cup
- 1/4 cup olive oil
- 2-4 tablespoons water thin to taste
- lime juice or lemon from 1 lime/lemon
- 1 large garlic clove
- 1 teaspoon sea salt to taste
- In a blender or food processor combine ingredients for dressing until smooth. Store in fridge for 5-7 days.
Key Lime Vegan Pie
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Delicious healthy key lime pie! This vegan key lime pie recipe is made with avocados and will slay the dessert table- even the non-vegans in my life love this recipe! Healthy paleo and raw key lime pie recipe.
Print Recipe Key Lime Vegan Pie Delicious key lime pie! This vegan key lime pie recipe is made with avocados and will slay the dessert table- even the non-vegans in my life love this recipe! Healthy paleo and raw key lime pie recipe. Ingredients Crust- 2 cups walnuts
- 1 1/2 cups medjool dates pitted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups pureed avocado
- 1/2 cup lime juice
- 1/4 cup maple syrup to taste
- 2 tablespoons lime zest
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Rating: 3.89
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 38
Rating: 3.89
You: Rate this recipe! Ingredients Crust
- 2 cups walnuts
- 1 1/2 cups medjool dates pitted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups pureed avocado
- 1/2 cup lime juice
- 1/4 cup maple syrup to taste
- 2 tablespoons lime zest
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- In a food processor combine ingredients for the crust until it reaches a coarse consistency that sticks together.
- Press the crust into the bottom (and halfway up the sides) of an 8" pie pan or spring form cake pan and set aside.
- In a food processor combine all ingredients for the filling until smooth. I make my pureed avocado by blending them in the food processor until smooth. Note: Add more or less maple syrup to sweeten to taste. Then pour filling over the crust, smooth the top with a spatula, and chill in freezer overnight or until until it reaches desired consistency- I have eaten it right away too (but it will be more mousse like at that point).
Avocado Lime Dip
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Avocado lime dip ready in two minutes! Vegan avocado guacamole dip, perfect dip for veggie sticks, crackers, and chips. Easy paleo and whole30 side dish. This fresh and tasty avocado dip is a life-changing easy meal prep hack- add it to any dish to upgrade your meal.
Print Recipe Avocado Lime Dip Avocado lime dip ready in two minutes! Vegan avocado guacamole dip, perfect dip for veggie sticks, crackers, and chips. Easy paleo and whole30 side dish. This fresh and tasty avocado dip is a life-changing easy meal prep hack- add it to any dish to upgrade your meal. Ingredients- 2 large avocados pitted, peeled
- 1/2 cup full fat canned coconut milk or coconut yogurt
- lime juice from 1 lime
- 1 teaspoon garlic seasoning to taste
- 1/2 teaspoon sea salt to taste
Rating: 4
You: Rate this recipe! Info Prep Time 2-5 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 3
Rating: 4
You: Rate this recipe! Ingredients
- 2 large avocados pitted, peeled
- 1/2 cup full fat canned coconut milk or coconut yogurt
- lime juice from 1 lime
- 1 teaspoon garlic seasoning to taste
- 1/2 teaspoon sea salt to taste
- In a bowl mash all ingredients together with a fork and serve.
Whole30 Thai Chicken Cauliflower Rice
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Easy thai chicken cauliflower rice. A delicious, whole30, and paleo family meal! You can even make this dish ahead of time, freeze it, and eat later! Easy whole30 meal prep.
Print Recipe Whole30 Thai Chicken Cauliflower Rice Easy thai chicken cauliflower rice. A delicious, whole30, and paleo family meal! You can even make this dish ahead of time, freeze it, and eat later! Easy whole30 meal prep. Ingredients Sauce- 1/3 cup dates pitted
- 2 garlic cloves
- 2 tablespoons red curry paste
- 1/2 cup chicken stock
- 1/2 cup coconut aminos
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- lime juice from 1 lime
- 2 large chicken breasts
- 16 oz cauliflower rice
- 8 oz broccoli rabe
Rating: 3.93
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 30
Rating: 3.93
You: Rate this recipe! Ingredients Sauce
- 1/3 cup dates pitted
- 2 garlic cloves
- 2 tablespoons red curry paste
- 1/2 cup chicken stock
- 1/2 cup coconut aminos
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- lime juice from 1 lime
- 2 large chicken breasts
- 16 oz cauliflower rice
- 8 oz broccoli rabe
- Puree ingredients for sauce in a blender until smooth.
- Marinate chicken breast in 1/3 the sauce and put in the fridge for 30 minutes.
- Cook chicken on either a grill pan or skillet (I did both!). Place chicken on a well greased pan, cover with a lid, and cook for 5-6 minutes on each side until cooked through (there should be no pink on inside when cut open).
- Once the chicken is cooked, remove, and add broccoli to cast iron skillet and cook in leftover juices until it's soft, but not mushy.
- In the cast iron skillet, pour the rest of the sauce over the cauliflower rice and cook for about 10 minutes until soft (stirring on occasion to prevent sticking to the pan). Then serve with chicken and broccoli.
Kale Pesto Paleo Sweet Potato Pitas
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Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer.
Print Recipe Kale Pesto Paleo Sweet Potato Pitas Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer. Ingredients Pita- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 5
You: Rate this recipe! Ingredients Pita
- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
- Preheat oven to 350F.
- In a food processor or bowl combine ingredients for pitas until smooth. Note: Add more or less cassava flour to get the dough to be pliable. 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 4-5 equal parts and press down with your fingers into flat 5" pitas on a baking tray lined with parchment paper. Bake on 350F for 10 minutes on each side until golden brown.
- Preheat oven to 425F. Add chopped cauliflower on a baking tray lined with parchment paper, drizzle with olive oil, salt and pepper to taste, and bake on 425F for 30 minutes.
- To make soft boiled eggs, bring a pot of water to a boil then add eggs and boil for 7 minutes. Remove eggs and chill in an ice bath before peeling.
- In a food processor blend ingredients for kale pesto until it reaches desired consistency.
- Assemble pitas by layering on pesto, roasted cauliflower, red peppers, and eggs. Top with fresh lime juice, chili flakes, and coconut milk to taste.
Whole30 Dinner Tacos With Mango Lime Salsa
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Crowd pleaser dinner: whole30 lettuce tacos with mango salsa! Swap the tortilla for a healthy crisp lettuce leaf and you have yourself a drool-worthy dinner, complete with mango avocado lime salsa. An easy paleo meal for family dinners, meal prep, or on-the-go!
Print Recipe Whole30 Dinner Tacos With Mango Lime Salsa Crowd pleaser dinner: whole30 lettuce tacos with mango salsa! Swap the tortilla for a healthy crisp lettuce leaf and you have yourself a drool-worthy dinner, complete with mango avocado lime salsa. An easy paleo meal for family dinners, meal prep, or on-the-go! Ingredients- 1 pound ground beef
- 2 tablespoons chili lime seasoning blend Trader Joe's brand or taco seasoning and lime zest to taste
- salt and pepper to taste
- 1 mango diced
- 1/2 avocado diced
- 1/2 red bell pepper diced
- 1/2 cup cilantro chopped
- 1/4 red onion diced
- 1/2 jalapeño pepper minced
- lime juice from 1 lime
- salt and pepper to taste
- 1 large avocado pitted
- 3/4 cup fresh pineapple chunks
- 1/4 cup cilantro
- lime juice from 1 lime
- salt and pepper to taste
- 1 head butter lettuce
- 1 cup purple cabbage shredded
- 1 cup baby heirloom tomatoes sliced in half
Rating: 3.55
You: Rate this recipe! Info Cook Time 8 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 31
Rating: 3.55
You: Rate this recipe! Ingredients
- 1 pound ground beef
- 2 tablespoons chili lime seasoning blend Trader Joe's brand or taco seasoning and lime zest to taste
- salt and pepper to taste
- 1 mango diced
- 1/2 avocado diced
- 1/2 red bell pepper diced
- 1/2 cup cilantro chopped
- 1/4 red onion diced
- 1/2 jalapeño pepper minced
- lime juice from 1 lime
- salt and pepper to taste
- 1 large avocado pitted
- 3/4 cup fresh pineapple chunks
- 1/4 cup cilantro
- lime juice from 1 lime
- salt and pepper to taste
- 1 head butter lettuce
- 1 cup purple cabbage shredded
- 1 cup baby heirloom tomatoes sliced in half
- Brown ground beef with seasonings in a cast iron skillet, stirring on occasion until fully cooked (about 8-10 minutes until no red left in the meat).
- Chop and combine ingredients for salsa in a bowl.
- Blend ingredients for sauce in a food processor or blender to desired consistency.
- Prepare tacos by layering ground beef, salsa, shredded cabbage, tomatoes, and sauce into a lettuce leaf. Optional: Serve with a drizzle of full fat canned coconut milk, more cilantro, and lime wedges.
Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema
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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: 3.91
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings pitas MetricUS Imperial Course Main Dish Votes: 23
Rating: 3.91
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.
Chicken Ranch Paleo Whole30 Stuffed Peppers
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Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce.
Print Recipe Chicken Ranch Paleo Whole30 Stuffed Peppers Healthy ranch stuffed bell peppers. A quick whole30 and paleo meal for the whole family! Stuffed with cauliflower rice, shredded chicken, spicy jalapeno and cilantro sauce. Ingredients Peppers- 4-5 assorted bell peppers remove seeds and stems
- 2-3 cups cauliflower rice
- 2-3 cups cooked shredded chicken breast
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- lime juice from 1 lime
- 1-2 garlic cloves
- 1 jalapeño pepper remove stem
- 1/2 teaspoon salt
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat coconut milk
- 1 garlic cloves
- 1/4 cup fresh parsley
- 1 tablespoons fresh dill
- lemon juice from 1/2 lemon
- 1/4 teaspoon sea salt
Rating: 3.63
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 30
Rating: 3.63
You: Rate this recipe! Ingredients Peppers
- 4-5 assorted bell peppers remove seeds and stems
- 2-3 cups cauliflower rice
- 2-3 cups cooked shredded chicken breast
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- lime juice from 1 lime
- 1-2 garlic cloves
- 1 jalapeño pepper remove stem
- 1/2 teaspoon salt
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat coconut milk
- 1 garlic cloves
- 1/4 cup fresh parsley
- 1 tablespoons fresh dill
- lemon juice from 1/2 lemon
- 1/4 teaspoon sea salt
- Preheat oven to 350F.
- Blend ingredients for sauce in a food processor or blender until smooth.
- Blend ingredients for ranch dressing in a food processor or blender until smooth.
- Cut tops off the bell peppers and remove seeds. Set peppers into a casserole dish.
- In a bowl combine cauliflower rice, shredded chicken, and sauce. Stuff peppers with this filling.
- Bake peppers on 350F for 50 minutes. Then serve with ranch dressing.
Spicy Cauliflower Rice Plantain Slaw Bowls
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Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that’s whole30 and paleo friendly.
Print Recipe Spicy Cauliflower Rice Plantain Slaw Bowls Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that's whole30 and paleo friendly. Ingredients Plantains- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
Rating: 3.55
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.55
You: Rate this recipe! Ingredients Plantains
- 2 ripe plantains
- 2 tablespoons coconut oil
- sea salt flakes to taste
- 4 cups cauliflower rice
- 2 tablespoons Frank's Hot sauce
- 2 tablespoons lemon juice
- 2 tablespoons full fat canned coconut milk
- 2 tablespoons olive oil
- 1/4 cup full fat canned coconut milk
- 1/4 cup olive oil
- 1/2 cup fresh cilantro leaves
- 1/4 cup lime juice about 2 limes
- 1/2 teaspoon sea salt
- 2-3 medium cloves garlic
- 4 cups cabbage slaw mix
- 1 large avocado sliced
- fresh cilantro leaves to taste
- Heat a cast iron skillet over medium heat on the stove and melt coconut oil in it to fry the plantains. Slice plantains into 1" rounds and place in the skillet. Fry plantains on each side until golden, then transfer to a plate lined with a paper napkin and sprinkle with salt flakes to taste.
- In the same skillet add ingredients for the cauliflower, cover skillet with a lid, and cook until cauliflower is soft (or to taste- about 5 minutes).
- In a blender or food processor blend all ingredients for the sauce until smooth.
- Assemble bowls by adding cauliflower rice, slaw, plantains, and top with avocado slices, cilantro leaves, and sauce.
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...