pumpkin seeds
CategoryPaleo Butternut Squash Breakfast Bowl
Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on-the-go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more!
Print Recipe Paleo Butternut Squash Breakfast Bowl Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on the go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more! Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 1/4 cup full fat canned coconut milk
- 1/4 cup almond butter optional
- 1 teaspoon vanilla optional
- 2 large bananas sliced
- 1-2 cups blueberries
- 1/4 cup pumpkin seeds
- pumpkin pie spice to taste
Rating: 5
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 1/4 cup full fat canned coconut milk
- 1/4 cup almond butter optional
- 1 teaspoon vanilla optional
- 2 large bananas sliced
- 1-2 cups blueberries
- 1/4 cup pumpkin seeds
- pumpkin pie spice to taste
- In a food processor blend ingredients for base until smooth. Transfer to bowls and add toppings before serving. Squash can be stored in fridge throughout the week for easy meal prep!
Whole30 Harvest Chicken Salad
Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep.
Print Recipe Whole30 Harvest Chicken Salad Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep. Ingredients Chicken- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
Rating: 3.37
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 78
Rating: 3.37
You: Rate this recipe! Ingredients Chicken
- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
- Heat a skillet over medium heat and drizzle with olive oil. Trim fat off chicken thighs and rinse, then place in a bowl with spices and olive oil and toss. Set chicken on skillet and cook until crispy and golden on each side (they will be done when there is not pink left when cut open; takes about 10-15 minutes, depending on the size of chicken thighs). Once cooked, allow to set, then slice into strips and set aside.
- Preheat oven to 425F and line a baking tray with parchment paper. Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour. Spread out on a baking tray lined with parchment paper and bake on 425F for about 30 minutes until golden. Once cooked, set aside for later.
- In a jar or blender add ingredients for dressing and shake or blend until smooth, then set aside for later.
- In a large bowl or serving plate, layer greens, chicken strips, sweet potatoes, the rest of the salad fixings, and top with dressing before serving.
Homemade Paleo Cookies
Homemade paleo cookies that taste like oatmeal raisin cookies, but made without any oats! Easy gluten free cookies made with almond flour. These cookies make a perfect low sugar breakfast cookie or dessert.
Print Recipe Homemade Paleo Cookies Homemade paleo cookies that taste like oatmeal raisin cookies, but made without any oats! Easy gluten free cookies made with almond flour. These cookies make a perfect low sugar breakfast cookie or dessert. Ingredients- 1 cup almond flour
- 1/2 cup raisins
- 1/3 cup coconut shreds
- 1/3 cup golden milled flax meal
- 1/4 cup arrowroot flour
- 1/4 cup pumpkin seeds
- 1/4 cup palm oil shortening or butter
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon himalayan pink salt
Rating: 5
You: Rate this recipe! Info Cook Time 8 minutes Prep Time 10 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 1/2 cup raisins
- 1/3 cup coconut shreds
- 1/3 cup golden milled flax meal
- 1/4 cup arrowroot flour
- 1/4 cup pumpkin seeds
- 1/4 cup palm oil shortening or butter
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon himalayan pink salt
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a mixing bowl combine all ingredients until the dough is even and smooth.
- Use a small/medium ice-cream scoop and make 9-12 cookies (depending on the size of your scoop). Bake on 350F for about 8 minutes until slightly golden on the bottom edges. Cool slightly before eating (to allow cookies to "set" so they don't fall apart).
Paleo Almond Flour Kitchen Sink Cookies
Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum!
Print Recipe Paleo Almond Flour Kitchen Sink Cookies Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum! Ingredients Cookie Base- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
Rating: 4.13
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.13
You: Rate this recipe! Ingredients Cookie Base
- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a bowl combine all ingredients for cookie base and stir with a spatula until really well combined and the dough sticks together. Then stir in any desired ad ins.
- Use an ice-cream scoop and make 10 cookies. Place on a baking tray lined with parchment paper and bake on 350F for 12-15 minutes until golden.
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
You: Rate this recipe! Recipe Notes
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.
No Bake Caramel Coconut Oil Fudge
Three layers of caramel fudge- refined sugar free, raw, and paleo. Tastes like Christmas candy- but it’s healthy, so you can eat more, right?!
Print Recipe No Bake Caramel Coconut Oil Fudge SO easy to make! Tastes like Christmas candy, but it’s sugar free, paleo, and raw! Three layers of coconut oil caramel fudge- refined sugar free, raw, paleo. Ingredients Base- 3/4 cup raw pecans
- 1/2 cup soft medjool dates
- 1/4 cup cacao nibs
- 1/4 cup pumpkin seeds
- 2 tablespoons black sesame seeds
- dash of sea salt
- 3/4 cup almond butter I used crunchy
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- 3/4 cup tahini
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- macadamia nuts optional
Rating: 0
You: Rate this recipe! Info Prep Time 10 minutes Servings bite size, or 12 bars MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Base
- 3/4 cup raw pecans
- 1/2 cup soft medjool dates
- 1/4 cup cacao nibs
- 1/4 cup pumpkin seeds
- 2 tablespoons black sesame seeds
- dash of sea salt
- 3/4 cup almond butter I used crunchy
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- 3/4 cup tahini
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- macadamia nuts optional
- Line a 6" square cake pan with parchment paper and grease the side with coconut oil (see pan I use- stated at the bottom of the blog text).
- In a food processor blend all ingredients for the base together until the texture is coarse, but sticks together with you press it between your fingers. Press the base layer into the bottom of 6" square cake pan.
- Blend ingredients for filling 1 in a clean food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the base and chill in freezer until it hardens.
- Blend filling 2 ingredients together in a food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the second layer and top with macadamia nuts (optional, but yummy!). Chill in freezer until it hardens. Then cut into 24 bite size portions or 12 bars. Store in freezer.