sea salt flakes
Category
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- 4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
- 2 teaspoons cumin powder
- 1 teaspoon dried onion flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic granules
- 1 tablespoon avocado oil
- 2 medium sweet potatoes
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1-2 tablespoons chili lime seasoning blend or cumin powder
- 1/2 teaspoon chili powder
- sea salt flakes to taste
- 4-6 cups chopped cabbage or other green
- 8 cherry tomatoes sliced in half
- 1 persian cucumber sliced
- 12 pitted kalamata olives or other olive
- 1 cup clover sprouts
- 1/2 large avocado pitted
- 1/4 cup paleo mayonnaise
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoons cumin powder
- 1/4 teaspoon sea salt
- 1 small garlic clove
- 1 1/2 tablespoon lemon juice
Rating: 3.58
You: Rate this recipe! Info Cook Time 1 hour Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 24
Rating: 3.58
You: Rate this recipe! Ingredients Chicken
- 4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
- 2 teaspoons cumin powder
- 1 teaspoon dried onion flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic granules
- 1 tablespoon avocado oil
- 2 medium sweet potatoes
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1-2 tablespoons chili lime seasoning blend or cumin powder
- 1/2 teaspoon chili powder
- sea salt flakes to taste
- 4-6 cups chopped cabbage or other green
- 8 cherry tomatoes sliced in half
- 1 persian cucumber sliced
- 12 pitted kalamata olives or other olive
- 1 cup clover sprouts
- 1/2 large avocado pitted
- 1/4 cup paleo mayonnaise
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoons cumin powder
- 1/4 teaspoon sea salt
- 1 small garlic clove
- 1 1/2 tablespoon lemon juice
- 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.
- Reduce oven to 350F. Toss chicken in oil and seasonings. Bake on 350F for 30 minutes.
- In a food processor or high powered blender combine all ingredients for the sauce until smooth.
- Assemble bowl by layering in greens, chicken, fries, sauce, and toppings. Enjoy!
Salted Caramel Cashew Butter Fudge
✻
Creamy 3 ingredient paleo salted caramel cashew butter fudge. Healthy, easy, and has a great “pull apart” (like caramel!)! Store in the freezer for best results and fresh keeping. Silly smooth, paleo, vegan, and easy to make!
Print Recipe Salted Caramel Cashew Butter Fudge Creamy 3 ingredient paleo salted caramel cashew butter fudge. Healthy, easy, and has a great "pull apart" (like caramel!)! Store in the freezer for best results and fresh keeping. Silly smooth, paleo, vegan, and easy to make! Ingredients- 3/4 cup cashew butter
- 1/2 cup maple syrup
- 2 tablespoons coconut oil
- sea salt flakes for topping
Rating: 5
You: Rate this recipe! Recipe Notes
For this recipe it is best to use a 4" by 4" square cake pan (found here), but you can also use a small bread or brownie pan. Whatever you have will work!
Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 4Rating: 5
You: Rate this recipe! Recipe Notes
For this recipe it is best to use a 4" by 4" square cake pan (found here), but you can also use a small bread or brownie pan. Whatever you have will work!
Ingredients- 3/4 cup cashew butter
- 1/2 cup maple syrup
- 2 tablespoons coconut oil
- sea salt flakes for topping
- In a food processor, blend all ingredients (except the salt) until completely smooth.
- Line a 4" by 4" square cake pan with parchment paper. Pour the cashew butter into the cake pan and freeze for 1 hour or until solid.
- Sprinkle with sea salt flakes, cut, and serve or store in the freezer.
Cheesy Vegan Cauliflower Mushroom Risotto
✻
Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce!
Print Recipe Cheesy Vegan Cauliflower Mushroom Risotto Healthy whole30 and paleo creamy cauliflower risotto with truffle toasted mushrooms and a silky smooth best ever vegan cheese sauce! Only three minutes cooking time! Ingredients Cauli Rice- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
Rating: 3.63
You: Rate this recipe! Info Cook Time 3 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 41
Rating: 3.63
You: Rate this recipe! Ingredients Cauli Rice
- 8 cups cauliflower rice
- 1 tablespoon olive oil
- 1 cup full fat coconut milk shake can before using
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 8 white mushrooms sliced
- 2 tablespoons fresh minced parsley
- 1 teaspoon olive oil
- truffle oil to taste
- salt and pepper to taste
- 1/4 cup chopped fresh basil or parsely
- lemon wedges
- sea salt flakes
- fresh ground pepper
- In a large fry pan sauté the cauliflower rice with 1 tablespoon olive oil on medium heat over the stove for about 3-4 minutes until soft (but not mushy!).
- In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
- Toss all the ingredients for the mushrooms together on a baking tray lined with parchment paper. Toast them in a toaster oven for a few minutes until cooked and slightly crisp (if you like them crispy). You can also bake them in the oven.
- Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!
Sea Salt Cashew Butter Paleo Granola
✻
Crispy, crunchy, low in sugar, no grains, oats, and refined sugar! This healthy Paleo granola recipe is insanely delish and made in 30 minutes! Perfectly paired with coconut yogurt.
Print Recipe Sea Salt Cashew Butter Paleo Granola Crispy, crunchy, low in sugar, no grains, oats, oil, or refined sugar! This healthy Paleo granola recipe is insanely delish and made in 30 minutes! Perfectly paired with coconut yogurt. Ingredients- 1/2 cup slivered almonds
- 1/2 cup pecan pieces
- 1/2 cup coconut flakes
- 1/2 cup coconut shreds
- 1/4 cup cashew butter
- 1/4 cup maple syrup
- 2 tablespoons hemp hearts
- 1 tablespoon golden flax meal
- 1-2 teaspoons cinnamon
- sea salt flakes for sprinkling on top
Rating: 5
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Ingredients
- 1/2 cup slivered almonds
- 1/2 cup pecan pieces
- 1/2 cup coconut flakes
- 1/2 cup coconut shreds
- 1/4 cup cashew butter
- 1/4 cup maple syrup
- 2 tablespoons hemp hearts
- 1 tablespoon golden flax meal
- 1-2 teaspoons cinnamon
- sea salt flakes for sprinkling on top
- Preheat oven to 325F. Toss all ingredients together in a medium size mixing bowl.
- Line a baking tray with parchment paper. Spread granola out on baking tray. Bake on 325F for 20-25 minutes until golden.
Fig Honey Paleo Cheesecake
✻
Easy vegan paleo fig and honey cheesecake with a delicious crisp “graham cracker” crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!
Print Recipe Fig Honey Paleo Cheesecake Easy vegan paleo fig and honey cheesecake with a delicious crisp "graham cracker" crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity! Ingredients Crust- 1 cup whole raw almonds
- 1 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1 1/2 cup soaked raw cashews make by soaking cashews in hot water for 1-4 hours till soft.
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2-3 whole fresh figs
- honey for drizzling on top
- sea salt flakes for sprinkling on top
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 Crust
- 1 cup whole raw almonds
- 1 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1 1/2 cup soaked raw cashews make by soaking cashews in hot water for 1-4 hours till soft.
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2-3 whole fresh figs
- honey for drizzling on top
- sea salt flakes for sprinkling on top
- Preheat oven to 400F. Line a 6" square cake pan with parchment paper.
- Pulse together the almonds and dates into a coarse texture. Then add water and flax meal and combine.
- Press crust into the bottom of the cake pan. Cook on 400F for 20 minutes or until golden brown.
- Puree the cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients and puree until completely smooth!
- Spread the filling over the crust. Slice fresh figs into 1/4" rounds and place over top the cream layer. Then freeze for about 1 hour until firm.
- Once the cheesecake has firmed up, take it out of the freezer and drizzle with honey and gourmet sea salt flakes. Cut and serve! Or store in the freezer or fridge.
Instant Kale Pesto To Die For!
✻
Easy kale pesto that will knock your socks off! Because, pesto is DELISH! Whole30, paleo, and dairy free. Add it to many of your favorite meals. Ready in five minutes.
Print Recipe Instant Kale Pesto To Die For Easy kale pesto will knock your socks off! Because, pesto is DELISH! Whole30, paleo, and dairy free. Add it to many of your favorite meals. Ready in five minutes. Ingredients- 1 cup kale
- 1 cup fresh basil
- 1/4 cup parsley
- 1/2 cup olive oil
- 1/4 cup almonds
- 1/4 cup raw cashews
- juice of 1 lemon
- 2 garlic cloves
- 1/2 teaspoon sea salt flakes
Rating: 3.31
You: Rate this recipe! Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Condiment Votes: 16
Rating: 3.31
You: Rate this recipe! Ingredients
- 1 cup kale
- 1 cup fresh basil
- 1/4 cup parsley
- 1/2 cup olive oil
- 1/4 cup almonds
- 1/4 cup raw cashews
- juice of 1 lemon
- 2 garlic cloves
- 1/2 teaspoon sea salt flakes
- Pulse ingredients in a food processor until it reaches desired consistency. Store in fridge for up to one week.
Extra Crispy Garlic Lime Sweet Potato Fries
✻
Extra crispy sweet potato fries loaded with fresh lime zest and baked garlic. These delicious whole30 compliant, paleo fries are a beautiful snacking addiction waiting to happen!
Print Recipe Extra Crispy Garlic Lime Sweet Potato Fries Extra crispy sweet potato fries loaded with fresh lime zest and baked garlic. These delicious whole30 compliant, paleo fries are a beautiful snacking addiction waiting to happen! Ingredients- 2 large white sweet potatoes
- 1 tablespoon tapioca flour
- 5-6 cloves garlic minced I used 3 tablespoons canned minced garlic
- 3 tablespoons lime zest about 2 limes
- 4 tablespoons olive oil
- sea salt flakes to taste
- fresh cilantro for garnish- after cooking
Rating: 3.35
You: Rate this recipe! Recipe Notes
Dipping sauce recipe, make it here.
Info Cook Time 40 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 149Rating: 3.35
You: Rate this recipe! Recipe Notes
Dipping sauce recipe, make it here.
Ingredients- 2 large white sweet potatoes
- 1 tablespoon tapioca flour
- 5-6 cloves garlic minced I used 3 tablespoons canned minced garlic
- 3 tablespoons lime zest about 2 limes
- 4 tablespoons olive oil
- sea salt flakes to taste
- fresh cilantro for garnish- after cooking
- Preheat oven to 425F.
- Cut the sweet potato into even medium size wedges or strips. Toss them on a sheet pan with the olive oil, tapioca flour, and seasonings.
- Spread the fries out evenly on the sheet pan. Bake on 425F for 20 minutes then rotate the fries and cook for another 20 minutes or until crisp.
How To Make Paleo Plantain Chips
✻
These crispy plantain chips are lightly dazzled with sea salt. Paleo and gluten free, these 10 minute plantain chips are made with only 3 ingredients! Make them sweet or savory. A perfect healthy snack!
Print Recipe How To Make Paleo Plantain Chips These crispy plantain chips are lightly dazzled with sea salt. Paleo and gluten free, these 10 minute plantain chips are made with only 3 ingredients! Make them sweet or savory. A perfect healthy snack! Ingredients- 1 tablespoon coconut oil
- 1 whole plantain ripe and soft
- sea salt flakes to taste
Rating: 3.5
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 1 minute Servings servings MetricUS Imperial Course Snack Votes: 10
Rating: 3.5
You: Rate this recipe! Ingredients
- 1 tablespoon coconut oil
- 1 whole plantain ripe and soft
- sea salt flakes to taste
- Slice plantain into thin or 1" rounds- depending on if you want thin crispy chips or thick, crisp on the outside and soft like french fries in the middle chips.
- Melt coconut oil in a cast iron skillet over medium heat on stove. Set plantain rounds into the heated oil and cook until golden on each side. Sprinkle with sea salt flakes to taste and serve.