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Meatless Cauliflower Swedish Meatballs
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Meatless sweedish meatballs made with cauliflower and white sweet potato! These are the best- served with creamy herb sauce. Paleo, dairy free, and whole30 friendly. Made in minutes in the food processor. An easy family friendly dinner recipe.
Print Recipe Meatless Cauliflower Swedish Meatballs Meatless swedish meatballs made with cauliflower and white sweet potato! These are the best- served with creamy herb sauce. Paleo, dairy free, and whole30 friendly. Made in minutes in the food processor. An easy family friendly dinner recipe. Ingredients Meatballs- 1 cup cauliflower rice
- 1 cup minced white sweet potato
- 1 cup minced mushrooms
- 3/4 cup almond flour
- 2 tablespoons tapioca flour
- 3 large eggs
- 2 teaspoons garlic herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1/2 teaspoon salt
- 3/4 cup vegetable broth
- 6 tablespoons full fat canned coconut milk
- 1/4 teaspoon garlic granules
- 1/4 teaspoon garlic herb seasoning
- 1 1/2 tablespoons tapioca flour to thicken
- salt and pepper to taste
Rating: 4.2
You: Rate this recipe! Recipe Notes
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Info Cook Time 20 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5Rating: 4.2
You: Rate this recipe! Recipe Notes
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Ingredients Meatballs- 1 cup cauliflower rice
- 1 cup minced white sweet potato
- 1 cup minced mushrooms
- 3/4 cup almond flour
- 2 tablespoons tapioca flour
- 3 large eggs
- 2 teaspoons garlic herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1/2 teaspoon salt
- 3/4 cup vegetable broth
- 6 tablespoons full fat canned coconut milk
- 1/4 teaspoon garlic granules
- 1/4 teaspoon garlic herb seasoning
- 1 1/2 tablespoons tapioca flour to thicken
- salt and pepper to taste
- Preheat oven to 425F. Line a baking tray with parchment paper.
- In a bowl mix ingredients for meatballs. Use a small ice-cream scoop and form 20 meatballs on the baking tray. Bake on 425F for 20 minutes.
- Whisk ingredients for gravy together in a small saucepan- you can also use a hand blender for this. Bring gravy to a simmer and continue to whisk continuously until gravy thickens. Serve over meatballs.
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.
No Bake Lemon Cheesecake Bites
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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- 1/2 cup almonds
- 1/4 cup coconut shreds
- 5 large medjool dates
- 1 teaspoon fresh grated ginger
- 1 teaspoon vanilla extract
- dash of salt
- 3/4 cup soaked cashews soak cashews in boiling water for 1/2-1 hour until soft, then drain
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
- dash of sea salt
- dash of turmeric for color
Rating: 4
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 4
You: Rate this recipe! Ingredients Crust
- 1/2 cup almonds
- 1/4 cup coconut shreds
- 5 large medjool dates
- 1 teaspoon fresh grated ginger
- 1 teaspoon vanilla extract
- dash of salt
- 3/4 cup soaked cashews soak cashews in boiling water for 1/2-1 hour until soft, then drain
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
- dash of sea salt
- dash of turmeric for color
- 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.
- Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
- 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.
Instant Paleo Apple Cinnamon Hot Cereal
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Rich and creamy whole30 breakfast cereal. Made in one minute! Can be made ahead. Paleo, gluten free, sugar free, and dairy free. A great alternative to malt-o-meal and oatmeal. Deliciously addicting and topped with apple crunchies and cinnamon.
Print Recipe Instant Paleo Apple Cinnamon Hot Cereal Rich and creamy paleo breakfast cereal. Made in one minute! Can be made ahead. Paleo, gluten free, sugar free, and dairy free. A great alternative to malt-o-meal and oatmeal. Deliciously addicting and topped with apple crunchies and cinnamon. Ingredients dry ingredients- 1/4 cup almond flour
- 3 tablespoons golden milled flax meal
- 1 tablespoon white chia seeds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup coconut milk I love using full fat canned coconut milk!
- 1/2 teaspoon vanilla extract
- date syrup or stevia, maple syrup, or honey to taste
- 3 tablespoons dried apple bits
- fresh apple slices
- full fat coconut milk
Rating: 3.62
You: Rate this recipe! Info Cook Time 1 minute Prep Time 1 minute Servings bowl MetricUS Imperial Course Main Dish Votes: 45
Rating: 3.62
You: Rate this recipe! Ingredients dry ingredients
- 1/4 cup almond flour
- 3 tablespoons golden milled flax meal
- 1 tablespoon white chia seeds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup coconut milk I love using full fat canned coconut milk!
- 1/2 teaspoon vanilla extract
- date syrup or stevia, maple syrup, or honey to taste
- 3 tablespoons dried apple bits
- fresh apple slices
- full fat coconut milk
- Heat the liquid ingredients in a small saucepan until the full fat coconut milk melts (make sure to mix up the canned coconut milk so that you get an even amount of thick and liquid milk).
- Add the dry ingredients to the liquid and cook over medium heat while stirring. Cook for about 1 minute.
- Serve and top with coconut milk, cinnamon, dried apple bits and/or fresh apple slices.
Salted Caramel Paleo Apple Blondies
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These soft and buttery apple blondies are doused in warm caramel sauce and filled with chunks of warm and toasty apple bits.This gluten free, grain free, and paleo recipe is super easy to make! And it is a perfect fall treat to keep you toasty on a chilly fall afternoon. Easy to make. Healthy. And delicious. Now, thats my kind of treat!
Print Recipe Salted Caramel Paleo Apple Blondies These soft and buttery apple blondies are doused in warm caramel sauce and filled with chunks of warm and toasty apple bits.This gluten free, grain free, and paleo recipe is super easy to make! And it is a perfect fall treat to keep you toasty on a chilly fall afternoon. Easy to make. Healthy. And delicious. Now, thats my kind of treat! Ingredients Blondies- 1 1/2 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup palm oil shortening
- 2 medium eggs
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 cup apple chunks about 1 medium size apple
- 1/2 cup coconut sugar
- 2 tablesoons whipped cream or whipped coconut cream
- 1 teaspoon vanilla extract
- pinch of sea salt
Rating: 0
You: Rate this recipe! Info Passive Time 15 minutes Cook Time 35-40 minutes Prep Time 10-15 minutes Servings squares MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Blondies
- 1 1/2 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup palm oil shortening
- 2 medium eggs
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 cup apple chunks about 1 medium size apple
- 1/2 cup coconut sugar
- 2 tablesoons whipped cream or whipped coconut cream
- 1 teaspoon vanilla extract
- pinch of sea salt
- Preheat the oven to 350 degrees and line a 8" by 8" pyrex baking dish with parchment paper.
- In a large mixing bowl or electric KitchenAid mixer, combine all of the ingredients, except the apple chunks. Blend the ingredients until completely smooth.
- Once the batter is smooth, stir in the apple chunks.
- Pour the batter into the baking dish and cook on 350 degrees for 35-40 minutes until browned on top.
- Allow the blondies to set before cutting into them. If you cut them before they have set- they will crumble and fall apart. Let the blondies set until they reach room temp.
- In a small sauce pan add all the ingredients for the caramel sauce.
- Heat the pan over medium head and continuously stir the ingredients for 3 minutes until the caramel sauce is smooth and boiling.
- After 3 minutes of cooking on medium heat, remove the caramel sauce from the heat and pour over the blondies.