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Cauliflower Gnocchi Paleo Casserole

Cauliflower Gnocchi Paleo Casserole

Baked cauliflower gnocchi casserole- made with homemade two ingredient cauliflower gnocchi and rosemary sage cream sauce. Paleo, gluten free, and dairy free family dinner. This casserole is perfect for breakfast or dinner!

Print Recipe Cauliflower Gnocchi Paleo Casserole Baked cauliflower gnocchi casserole- made with homemade two ingredient cauliflower gnocchi and rosemary sage cream sauce. Paleo, gluten free, and dairy free family dinner. This casserole is perfect for breakfast or dinner! Ingredients Sauce Base Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.5
You: Rate this recipe! Recipe Notes

Homemade 2 Ingredient Cauliflower Gnocchi: GET RECIPE HERE.

Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.5
You: Rate this recipe! Recipe Notes

Homemade 2 Ingredient Cauliflower Gnocchi: GET RECIPE HERE.

Ingredients Sauce Base Instructions
  1. Preheat oven to 350F. Slice chicken sausages in bite size pieces and layer ingredients for base in a casserole dish. You can use my homemade two ingredient cauliflower gnocchi (see recipe notes for the link) or you can use Trader Joes packaged one from the frozen food section (although, it is not 100% paleo- it's close enough for me).
  2. Whisk together eggs and coconut milk for sauce, then add spices and pour sauce over the base.
  3. Bake on 350F for 50-60 minutes.
Nutrition Facts Cauliflower Gnocchi Paleo Casserole Amount Per Serving Calories 317 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 15g 75% Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 93mg 31% Sodium 638mg 27% Potassium 61mg 2% Total Carbohydrates 18g 6% Dietary Fiber 2g 8% Sugars 6g Protein 13g 26% Vitamin A 40% Vitamin C 93% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Whole30 Harvest Chicken Salad

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 Sweet Potatoes Dressing Salad Fixings Info Cook Time 30 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 6
Rating: 3.17
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 6
Rating: 3.17
You: Rate this recipe! Ingredients Chicken Sweet Potatoes Dressing Salad Fixings Instructions
  1. 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.
  2. 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.
  3. In a jar or blender add ingredients for dressing and shake or blend until smooth, then set aside for later.
  4. 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.
Nutrition Facts Whole30 Harvest Chicken Salad Amount Per Serving Calories 812 Calories from Fat 531 % Daily Value* Total Fat 59g 91% Saturated Fat 9g 45% Polyunsaturated Fat 20g Monounsaturated Fat 22g Cholesterol 75mg 25% Sodium 807mg 34% Potassium 687mg 20% Total Carbohydrates 48g 16% Dietary Fiber 11g 44% Sugars 25g Protein 31g 62% Vitamin A 139% Vitamin C 61% Calcium 17% Iron 34% * Percent Daily Values are based on a 2000 calorie diet.
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Savory Whole30 Butternut Chicken Breakfast Bowl

Savory Whole30 Butternut Chicken Breakfast Bowl

This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!

Print Recipe Savory Whole30 Butternut Chicken Breakfast Bowl This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor! Ingredients Base Sauce Info Cook Time 10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 8
Rating: 4.25
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 Cook Time 10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 8
Rating: 4.25
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 Sauce Instructions
  1. Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl.
  2. Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
  3. In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
  4. Add cooked sausages to squash and mix, then pour cream sauce over and serve.
Nutrition Facts Savory Whole30 Butternut Chicken Breakfast Bowl Amount Per Serving Calories 420 Calories from Fat 261 % Daily Value* Total Fat 29g 45% Saturated Fat 16g 80% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Sodium 680mg 28% Potassium 46mg 1% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 9g Protein 16g 32% Vitamin A 124% Vitamin C 12% Calcium 4% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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2 Ingredient Paleo Ravioli Made With Sweet Potato

2 Ingredient Paleo Ravioli Made With Sweet Potato

2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.

Print Recipe 2 Ingredient Paleo Ravioli Made With Sweet Potato 2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato. Ingredients Pasta Stuffing Cream Sauce Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Pasta Stuffing Cream Sauce Instructions
  1. In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
  2. Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
  3. For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
  4. Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
  5. Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
  6. Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
  7. In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.
Nutrition Facts 2 Ingredient Paleo Ravioli Made With Sweet Potato Amount Per Serving Calories 515 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 11g 55% Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 792mg 33% Potassium 392mg 11% Total Carbohydrates 79g 26% Dietary Fiber 11g 44% Sugars 22g Protein 8g 16% Vitamin A 740% Vitamin C 294% Calcium 42% Iron 42% * Percent Daily Values are based on a 2000 calorie diet.
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Egg Sage Sausage Stuffed Acorn Squash

Egg Sage Sausage Stuffed Acorn Squash

Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions all stuffed in a roasted acorn squash makes for easy paleo breakfast meal prep.

Print Recipe Egg Sage Sausage Stuffed Acorn Squash Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions, all stuffed in a roasted acorn squash- makes for easy paleo breakfast meal prep. Ingredients Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 400F. Line a baking tray with parchment paper.
  2. Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
  3. While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
  4. Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
  5. Beat eggs together, then cook scrambled.
  6. Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve.
Nutrition Facts Egg Sage Sausage Stuffed Acorn Squash Amount Per Serving Calories 447 Calories from Fat 252 % Daily Value* Total Fat 28g 43% Saturated Fat 11g 55% Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 417mg 139% Sodium 787mg 33% Potassium 888mg 25% Total Carbohydrates 26g 9% Dietary Fiber 4g 16% Sugars 2g Protein 25g 50% Vitamin A 34% Vitamin C 46% Calcium 15% Iron 18% * Percent Daily Values are based on a 2000 calorie diet.
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