sea salt
Category
Turkey Sausage Meatballs In Sage Cream Sauce
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Unbelievably easy oven baked Paleo turkey meatballs and sage cream sauce. (Gluten free, whole30, paleo). Perfect for a weeknight dinner or breakfast! On the table in LESS than 25 minutes!
Print Recipe Turkey Sausage Meatballs In Sage Cream Sauce Unbelievably easy oven baked Paleo turkey meatballs and sage cream sauce. (Gluten free, whole30, paleo). Perfect for a weeknight dinner or breakfast! On the table in LESS than 25 minutes! Ingredients Meatballs- 1 lb ground turkey
- 1/2 cup white onion chopped
- 1/4 cup almond flour
- 1/4 cup fresh sage chopped
- 3 medium cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablesopon fresh thyme chopped
- 1/2 teaspoon truffle salt or sea salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 tablespoons avocado oil for cooking
- 2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won't be thick and creamy). I used Chaokoh brand.
- 1/2 small white onion chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage chopped
- 2 medium cloves garlic minced
- canned sun-dried tomatoes to taste preference
- sea salt or truffle salt, to taste
- black pepper or red chili flakes, to taste
Rating: 3.75
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 10 minutes Servings meatballs MetricUS Imperial Course Main Dish Votes: 187
Rating: 3.75
You: Rate this recipe! Ingredients Meatballs
- 1 lb ground turkey
- 1/2 cup white onion chopped
- 1/4 cup almond flour
- 1/4 cup fresh sage chopped
- 3 medium cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablesopon fresh thyme chopped
- 1/2 teaspoon truffle salt or sea salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 tablespoons avocado oil for cooking
- 2 cups full fat coconut milk be sure to use full fat canned coconut milk (otherwise, the sauce won't be thick and creamy). I used Chaokoh brand.
- 1/2 small white onion chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage chopped
- 2 medium cloves garlic minced
- canned sun-dried tomatoes to taste preference
- sea salt or truffle salt, to taste
- black pepper or red chili flakes, to taste
- Preheat oven to 375F. Line a baking tray with parchment paper and drizzle it with avocado oil (about 1-2 tablespoons).
- In a bowl combine all ingredients for the meatballs (except the oil).
- Form 1 1/2" round meatballs by scooping some mixture into your hand and rolling until round. Place the meatballs on the baking tray with parchment paper and roll lightly in avocado oil (that is already on the tray). Bake on 375F for 20 minutes until golden.
- In a pan saute onions and garlic for the sauce in 2 tablespoons oil (avocado or olive). Once the onions and garlic are golden brown add in the rest of the ingredients for the sauce and heat until simmering. Then take off the heat and pour over meatballs.
- To make this a complete meal I love sautéing 4 cups cauliflower rice with 4 cups kale and serving the meatballs alongside (or over) the veggies.
Cashew Chocolate Chip Cookies
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According to wheat eaters these “do not taste healthy”- in a good way. The light, fluffiness of these cookies mixed with that soft, thick, and chewy cookie texture we all know and love is AMazing! Sweetened with 1/4 c maple syrup (paleo, grain free, refined sugar free).
Print Recipe Cashew Chocolate Chip Cookies According to wheat eaters these “do not taste healthy"- in a good way. The light, fluffiness of these cookies mixed with that soft, thick, and chewy cookie texture we all know and love is AMazing! Sweetened with 1/4 c maple syrup (paleo, grain free, refined sugar free). Ingredients- 1 cup almond flour
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tablespoon arrowroot flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Rating: 5
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tablespoon arrowroot flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a food processor combine all ingredients for the cookies and blend until smooth. If you want to stir in chocolate chips, now would be the time.
- Use a small ice-cream scoop and place 9 cookie dough balls on the baking tray and bake on 350F for about 12 minutes until golden. Let the cookies set for 2-3 minutes before eating (so they firm up a bit!).
5 Minute No Bake Paleo Brownies
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No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, vegan, and raw.
Print Recipe No Bake Paleo Brownies No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, and raw. Ingredients Brownies- 1 1/2 cup dates
- 3/4 cup raw cashews
- 3 tablespoons cocoa powder
- 2 tablespoons marine collagen peptides optional
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash of sea salt
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Brownies
- 1 1/2 cup dates
- 3/4 cup raw cashews
- 3 tablespoons cocoa powder
- 2 tablespoons marine collagen peptides optional
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash of sea salt
- In a food processor blend all ingredients for the brownies until the cashews have been blended and color/texture is evenly smooth. Press dough into the bottom of a 6" by 3" baking pan lined with parchment paper (I use a small cake pan- you can also use a bread loaf).
- Then blend ingredients for the frosting in the food processor and spread on brownies. Chill in freezer or serve right away!
Easy Paleo Gingerbread Cookie Recipe
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This grain free, refined sugar free gingerbread cookie recipe not only makes delicious cookies- it’s perfect for making gingerbread houses! (Paleo, gluten free, dairy free).
Print Recipe Easy Paleo Gingerbread Cookie Recipe This grain free, refined sugar free gingerbread cookie recipe not only makes delicious cookies- it’s perfect for making gingerbread houses! (Paleo, gluten free, dairy free). Ingredients- 1 1/2 cup almond flour
- 3/4 cup arrowroot flour
- 3 tablespoons cashew butter
- 3 tablespoons maple syrup
- 2-3 teaspoons fresh grated ginger
- 3 tablespoons molasses
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Rating: 4.83
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 6
Rating: 4.83
You: Rate this recipe! Ingredients
- 1 1/2 cup almond flour
- 3/4 cup arrowroot flour
- 3 tablespoons cashew butter
- 3 tablespoons maple syrup
- 2-3 teaspoons fresh grated ginger
- 3 tablespoons molasses
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- Preheat oven to 350F. Line a baking tray with parchment paper.
- Blend all ingredients together in a food processor until smooth. Roll dough out on a piece of parchment paper 1/4" thick. Cut out shapes and bake on 350F for about 12-14 minutes until golden. Frost or serve plain!
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.
No Bake Caramel Coconut Oil Fudge
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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.
Paleo Coconut Flour Chocolate Cupcakes
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Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes.
Print Recipe Paleo Coconut Flour Chocolate Cupcakes Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes. Ingredients Cupcakes- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1 cup coconut sugar
- 1/3 cup coconut oil melted
- 1/4 cup coconut milk
- 6 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cup chocolate chips or paleo chocolate
- 2/3 cup cashew butter or almond or peanut
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Rating: 3.36
You: Rate this recipe! Recipe Notes
Here are the natural sprinkles I recommend- mixed or chocolate.
Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 122Rating: 3.36
You: Rate this recipe! Recipe Notes
Here are the natural sprinkles I recommend- mixed or chocolate.
Ingredients Cupcakes- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1 cup coconut sugar
- 1/3 cup coconut oil melted
- 1/4 cup coconut milk
- 6 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cup chocolate chips or paleo chocolate
- 2/3 cup cashew butter or almond or peanut
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line a 12 cup muffin pan with paper liners.
- In a stand mixer or by hand combine all ingredients for cupcakes and mix until the batter is smooth.
- Use an ice-cream scoop to fill the muffin liners 2/3 way full. Bake on 350F for 25 minutes until cooked- test by inserting a clean toothpick or knife into the center of a cupcake, if it comes out clean they are done. Allow cupcakes to cool before frosting.
- Prepare a double boiler and bring heat to a low simmer. Melt all ingredients for the frosting together in the double boiler. Then beat with an electric mixer for about 1 minute (I use my KitchenAid). Transfer the bowl of frosting (it will be like a thick liquid) to the fridge to chill for about 1 hour until it thickens (stirring on occasion). Whip frosting again before piping onto cupcakes.
Skinny Fruitless Sweet Potato Pie Smoothie
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All I can say about this smoothie is that it’s the BEST smoothie I have ever had! And it just so happens to be packed with veggies, including cauliflower, it’s fruitless, and tastes like sweet potato pie! I make this every day; sometimes a couple times a day!
Print Recipe Skinny Fruitless Sweet Potato Pie Smoothie All I can say about this smoothie is that it's the BEST smoothie I have ever had! And it just so happens to be packed with veggies, including cauliflower, it's fruitless, and tastes like sweet potato pie! I make this every day; sometimes a couple times a day! Ingredients- 1 cup sweet potato cubes steamed, then frozen.
- 1/2 cup cauliflower heads steamed, then frozen.
- 1/2 cup zucchini cubes steamed, then frozen.
- 1 scoop vanilla collagen powder Vital Proteins brand
- 2-3 tablespoons nut butter I love peanut butter or almond!
- 1-2 tablespoons maple syrup or honey or stevia to taste
- 1/2 teaspoon pumpkin pie spice I like to add a little more than 1/2 tsp, cause it's SO good!
- sprinkle of sea salt
- 1 1/4 cup almond milk or water. You can add more liquid to make it less thick.
Rating: 3.45
You: Rate this recipe! Info Prep Time 3 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.45
You: Rate this recipe! Ingredients
- 1 cup sweet potato cubes steamed, then frozen.
- 1/2 cup cauliflower heads steamed, then frozen.
- 1/2 cup zucchini cubes steamed, then frozen.
- 1 scoop vanilla collagen powder Vital Proteins brand
- 2-3 tablespoons nut butter I love peanut butter or almond!
- 1-2 tablespoons maple syrup or honey or stevia to taste
- 1/2 teaspoon pumpkin pie spice I like to add a little more than 1/2 tsp, cause it's SO good!
- sprinkle of sea salt
- 1 1/4 cup almond milk or water. You can add more liquid to make it less thick.
- Make sure you have prepared your steamed then frozen vegetables. I just cut them into 1-2" chunks steam for 8-10 minutes until soft, but not mushy. Allow to cool in a strainer before freezing- freeze vegetables in a zipcloc, lay flat in the freezer.
- Blend all ingredients in a high powered blender for 1 1/2 minutes. You can add more or less liquid, depending on how thick you like it. Serve or top with your favorite nut butter and granola.
Gluten Free Paleo Pumpkin Pop Tarts
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New obsession, healthy grain free pumpkin pop tarts with maple glaze. Cozy up to winter evenings with these naturally sweetened paleo pop tarts, filled with a scrumptious, thick, and smooth spread of pumpkin butter, topped off with a creamy maple glaze. Gluten free, dairy free, and easy to make!
Print Recipe Gluten Free Paleo Pumpkin Pop Tarts New obsession, healthy grain free pumpkin pop tarts with maple glaze. Cozy up to winter evenings with these naturally sweetened paleo pop tarts, filled with a scrumptious, thick, and smooth spread of pumpkin butter, topped off with a creamy maple glaze. Gluten free, dairy free, and easy to make! Ingredients Pumpkin Butter Filling- 1 cup pumpkin puree
- 1/4 cup apple sauce
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- dash of sea salt
- 1 cup almond flour
- 1 cup arrowroot flour
- 1 large egg
- 1/4 cup palm oil shortening
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
Rating: 0
You: Rate this recipe! Recipe Notes
For the glaze, top with this recipe.
Info Cook Time 25 minutes Prep Time 15 minutes Servings pop tarts MetricUS Imperial Course Main Dish, Snack Votes: 0Rating: 0
You: Rate this recipe! Recipe Notes
For the glaze, top with this recipe.
Ingredients Pumpkin Butter Filling- 1 cup pumpkin puree
- 1/4 cup apple sauce
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- dash of sea salt
- 1 cup almond flour
- 1 cup arrowroot flour
- 1 large egg
- 1/4 cup palm oil shortening
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
- Preheat oven to 350F.
- For the pumpkin butter filling, stir all ingredients together in a small sauce pan and bring to a boil. Boil for 1 minute, then turn down to low, and simmer for 20 minutes until thick. Set aside.
- For the pastry dough, combine all ingredients together in a bowl and blend until combined. Form the dough into a 1" tall rectangle and roll out in-between two pieces of parchment paper until the dough is 1/4" thick.
- Spoon 2 tablespoons pumpkin butter filling 1" apart width wise on the pastry dough- leaving half of the rolled out dough empty of filling (this side will be used to fold over as the top the pop tarts).
- Fold over the empty side of pastry dough onto the side with pumpkin filling and cut into four equal pop tarts. Crimp edges before baking. Transfer the parchment paper with pop tarts onto a baking tray and bake on 350°F for 25 minutes until golden. Then top with glaze (see recipe notes for the glaze recipe).
