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Cheesy Vegan Cauliflower Mushroom Risotto

Cheesy Vegan Cauliflower Mushroom Risotto

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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 Cheese Sauce Mushrooms Toppings 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! 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 Cheese Sauce Mushrooms Toppings Instructions
  1. 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!).
  2. In a high powered blender puree all ingredients for the cheese sauce on high for a few minutes until completely smooth.
  3. 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.
  4. Pour the cheese sauce over the cauliflower rice and top with mushrooms and toppings!
Nutrition Facts Cheesy Vegan Cauliflower Mushroom Risotto Amount Per Serving Calories 641 Calories from Fat 315 % Daily Value* Total Fat 35g 54% Saturated Fat 13g 65% Polyunsaturated Fat 4g Monounsaturated Fat 14g Sodium 1146mg 48% Potassium 786mg 22% Total Carbohydrates 46g 15% Dietary Fiber 17g 68% Sugars 12g Protein 23g 46% Vitamin A 23% Vitamin C 260% Calcium 18% Iron 42% * Percent Daily Values are based on a 2000 calorie diet.
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Spicy Grilled Avocado Chicken Burgers

Spicy Grilled Avocado Chicken Burgers

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Easy, healthy, and whole30 spicy grilled chicken avocado burgers. A perfect addition to these paleo hamburger buns. A delicious, healthy, and fun family dinner!

Print Recipe Spicy Grilled Chicken Avocado Burgers Easy, healthy, and whole30 spicy grilled chicken avocado burgers. A perfect addition to these paleo hamburger buns. A delicious, healthy, and fun family dinner! Ingredients Info Prep Time 8 minutes Servings burgers MetricUS Imperial Course Main Dish Votes: 11
Rating: 3
You: Rate this recipe! Info Prep Time 8 minutes Servings burgers MetricUS Imperial Course Main Dish Votes: 11
Rating: 3
You: Rate this recipe! Ingredients Instructions
  1. In a large bowl add all the ingredients for the burgers (be sure to mince the jalapeño and garlic, and mash the avocado).
  2. Mix and mash everything together (with your hands) until thoroughly combined.
  3. Divide into 10 medium sized burgers. Use a pastry brush and gently brush a tad bit of olive oil over each burger for cooking.
  4. Grill until cooked through. Or cook on a fry pan over medium heat on the stove.
Nutrition Facts Spicy Grilled Chicken Avocado Burgers Amount Per Serving Calories 101 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat 0.4g 2% Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 40mg 13% Sodium 235mg 10% Potassium 244mg 7% Total Carbohydrates 4g 1% Dietary Fiber 3g 12% Sugars 0.2g Protein 9g 18% Vitamin A 32% Vitamin C 14% Calcium 4% Iron 9% * Percent Daily Values are based on a 2000 calorie diet.
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Triple Fudge Coconut Flour Brownies

Triple Fudge Coconut Flour Brownies

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A must make decadent triple fudge coconut flour brownie recipe! Completely paleo and a healthy treat for everyone! Gluten eaters and healthy eaters alike will devour these rich chocolaty treats. Packed with loads of chocolate and nuts, these brownies are ready for the oven in only five minutes!

Print Recipe Triple Fudge Coconut Flour Brownies A must make decadent triple fudge coconut flour brownie recipe! Completely paleo and a healthy treat for everyone! Gluten eaters and healthy eaters alike will devour these rich chocolaty treats. Packed with loads of chocolate and nuts, these brownies are ready for the oven in only five minutes! Ingredients Info Cook Time 30-35 minutes Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 94
Rating: 3.86
You: Rate this recipe! Info Cook Time 30-35 minutes Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 94
Rating: 3.86
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a 7" by 7" square brownie pan with parchment paper.
  2. In a food processor (or by hand) combine the ingredients for the brownies (except the chopped pecan pieces and chocolate chips). Blend the batter until completely smooth.
  3. Then stir in the chocolate chips and pecan pieces by hand. Pour the batter into the 7" brownie pan and smooth out.
  4. Bake on 350F for 30-35 minutes until a knife when inserted comes out clean.
  5. Optional toppings are 1/4 cup chocolate chips melted with 1-2 tablespoons coconut oil (drizzle) and toasted nuts.
Nutrition Facts Triple Fudge Coconut Flour Brownies Amount Per Serving Calories 420 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 18g 90% Polyunsaturated Fat 4g Monounsaturated Fat 7g Cholesterol 62mg 21% Sodium 153mg 6% Potassium 210mg 6% Total Carbohydrates 33g 11% Dietary Fiber 10g 40% Sugars 18g Protein 8g 16% Vitamin A 1% Vitamin C 0.2% Calcium 2% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Raw Vanilla Bean Cherry Cheesecake

Raw Vanilla Bean Cherry Cheesecake

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Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. 

Print Recipe Raw Vanilla Bean Cherry Cheesecake Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free.  Ingredients Filling Crust Toppings Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Filling Crust Toppings Instructions
  1. Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
  2. Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
  3. Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
  4. Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
  5. Spread the filling over the crust. Then freeze for about 2 hours until firm.
  6. Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.
Nutrition Facts Raw Vanilla Bean Cherry Cheesecake Amount Per Serving Calories 307 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 6g 30% Polyunsaturated Fat 3g Monounsaturated Fat 9g Sodium 33mg 1% Potassium 88mg 3% Total Carbohydrates 28g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.01% Vitamin C 1% Calcium 3% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Soft and Chewy Vegan Paleo Blondies

Soft and Chewy Vegan Paleo Blondies

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The best soft and chewy paleo blondies! Gluten free, low in sugar (1/4 cup coconut sugar in the whole batch!), and vegan. This recipe can be made ahead and stored in the freezer. It’s also safe for raw cookie dough eating.

Print Recipe Soft and Chewy Vegan Paleo Blondies The best soft and chewy paleo blondies! Gluten free, low in sugar (1/4 cup coconut sugar in the whole batch!), and vegan. This recipe can be made ahead and stored in the freezer. It’s also safe for raw cookie dough eating. Ingredients Info Cook Time 20-25 minutes Prep Time 5 minutes Servings blondies MetricUS Imperial Course Dessert, Snack Votes: 14
Rating: 3.5
You: Rate this recipe! Info Cook Time 20-25 minutes Prep Time 5 minutes Servings blondies MetricUS Imperial Course Dessert, Snack Votes: 14
Rating: 3.5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a 7" square brownie or cake pan with parchment paper.
  2. In a food processor (or by hand) combine all the ingredients for the blondies (except the chocolate chips) and blend until smooth. Then stir in the chocolate chips by hand.
  3. Press the dough evenly into the 7" brownie or cake pan.
  4. Bake on 350F for 20-25 minutes until golden brown.
Nutrition Facts Soft and Chewy Vegan Paleo Blondies Amount Per Serving Calories 483 Calories from Fat 333 % Daily Value* Total Fat 37g 57% Saturated Fat 7g 35% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Sodium 253mg 11% Potassium 2mg 0% Total Carbohydrates 31g 10% Dietary Fiber 7g 28% Sugars 18g Protein 17g 34% Vitamin A 0.1% Calcium 18% Iron 18% * Percent Daily Values are based on a 2000 calorie diet.
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Strawberry Rhubarb Paleo Galette

Strawberry Rhubarb Paleo Galette

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Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar. 

Print Recipe Strawberry Rhubarb Paleo Galette Incredibly easy grain free and paleo strawberry rhubarb galette. A healthy and simple summer treat made with whole food ingredients. Naturally gluten free and dairy free. Sweetened without refined sugar.  Ingredients Crust Filling Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor or by hand, combine all the ingredients for the crust until well combined. Then divide into two balls and roll out into a thin 1/5" crust. I suggest using extra arrowroot flour for coating the rolling pin and dough ball, so it doesn't stick.
  2. In a large mixing bowl add the ingredients for the filling and toss together. Divide the filling between the two crusts and fill the center of the crusts with filling, leave about two inches of crust on the edges (free of filling) to fold over.
  3. Gently fold over the excess crust around the filling to enclose the galette.
  4. Bake on a cookie sheet on 400F for 50 minutes until the crust is golden brown.
  5. Serve or top with ice-cream and then serve!
Nutrition Facts Strawberry Rhubarb Paleo Galette Amount Per Serving Calories 365 Calories from Fat 234 % Daily Value* Total Fat 26g 40% Saturated Fat 3g 15% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Cholesterol 16mg 5% Sodium 66mg 3% Potassium 44mg 1% Total Carbohydrates 25g 8% Dietary Fiber 6g 24% Sugars 10g Protein 13g 26% Vitamin A 1% Vitamin C 42% Calcium 13% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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The Best Vegan Chocolate Chunk Paleo Cookies

The Best Vegan Chocolate Chunk Paleo Cookies

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The most delicious thick and chewy paleo and vegan chocolate chunk cookies! Thick, oh so soft, chewy, perfect texture. Ready for eating in only 15 minutes. My favorite Paleo cookie I’ve ever made… and I’ve made a lot! 11g protein per cookie!

Print Recipe The Best Vegan Chocolate Chunk Paleo Cookies The most delicious thick and chewy paleo and vegan chocolate chunk cookies! Thick, oh so soft, chewy, perfect texture. Ready for eating in only 15 minutes. My favorite Paleo cookie I’ve ever made… and I’ve made a lot! Ingredients Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert, Snack Votes: 9
Rating: 4.56
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert, Snack Votes: 9
Rating: 4.56
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. In a food processor (or by hand) combine all the ingredients for the cookies (except the chocolate chunks) and blend until smooth. Then stir in the chocolate chinks by hand.
  3. Use a small ice-cream scoop and scoop batter onto the cookie tray, forming the cookies. It should make 14 cookies. Sprinkle with sea salt flakes (optional).
  4. Bake on 350F for 12 minutes or until golden brown.
Nutrition Facts The Best Vegan Chocolate Chunk Paleo Cookies Amount Per Serving Calories 313 Calories from Fat 216 % Daily Value* Total Fat 24g 37% Saturated Fat 5g 25% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Sodium 197mg 8% Potassium 3mg 0% Total Carbohydrates 20g 7% Dietary Fiber 5g 20% Sugars 11g Protein 11g 22% Vitamin A 0.1% Calcium 11% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce

Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce

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Delicious paleo tacos stuffed with melt in your mouth slaw, crispy baked coconut fish nuggets, and golden honey mustard sauce. A light and easy gluten free summer meal.

Print Recipe Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce Delicious paleo tacos stuffed with melt in your mouth slaw, crispy baked coconut fish nuggets, and golden honey mustard sauce. A light and easy gluten free summer meal. Ingredients Paleo Tortillas Fish Nuggets Slaw Honey Mustard Sauce Info Cook Time 20 minutes Prep Time 30 minutes Servings tacos MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings tacos MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Paleo Tortillas Fish Nuggets Slaw Honey Mustard Sauce Instructions Fish Nuggets
  1. Preheat oven to 400F. Line a baking tray with parchment paper.
  2. Cut the cod into 1 inch cubes. Toss the cod pieces in 1 beaten egg.
  3. Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl.
  4. Roll the egg covered cod in the coconut breading mixture.
  5. Place the coated fish nuggets onto the baking tray, drizzle with 2 tablespoons olive oil, and bake on 400F for 10 minutes then rotate the nuggets to ensure even cooking. Then cook for another 10 minutes until crispy.
Paleo Tortillas
  1. Prepare homemade paleo tortilla recipe.
Honey Mustard Sauce
  1. Puree all the ingredients for the sauce in a food processor or blender until smooth. Then pour into a jar or dressing bottle.
Slaw
  1. Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce, and set aside.
  2. Assemble the tacos by layering slaw, fish nuggets, and sauce.
Nutrition Facts Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce Amount Per Serving Calories 319 Calories from Fat 207 % Daily Value* Total Fat 23g 35% Saturated Fat 13g 65% Polyunsaturated Fat 4g Monounsaturated Fat 4g Cholesterol 34mg 11% Sodium 517mg 22% Potassium 41mg 1% Total Carbohydrates 21g 7% Dietary Fiber 6g 24% Sugars 6g Protein 10g 20% Vitamin A 18% Vitamin C 40% Calcium 2% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Almond Butter Chocolate Zucchini Bread

Paleo Almond Butter Chocolate Zucchini Bread

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This paleo chocolate zucchini bread is soft, light, and moist plus gluten free! It’s ready for baking in 5 minutes! Easy to whip up in the food processor. Freezer friendly and a crowd pleaser!

Print Recipe Paleo Almond Butter Chocolate Zucchini Bread This paleo chocolate zucchini bread is soft, light, and moist plus gluten free! It’s ready for baking in 5 minutes! Easy to whip up in the food processor. Freezer friendly and a crowd pleaser! Ingredients Info Cook Time 40 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 25
Rating: 2.84
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 25
Rating: 2.84
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 400F. Line a small 3" by 5 3/4" bread pan with parchment paper.
  2. Combine all ingredients (except chocolate chips and zucchini) together in a food processor until smooth.
  3. Once the batter is smooth, transfer into a mixing bowl and stir in the grated zucchini by hand.
  4. Pour the batter into a small 3" by 5" bread pan and top with chocolate chips.
  5. Cook on 400F for 40 minutes until cooked, you will know it's cooked when a knife is inserted into the middle of the load and comes out clean.
Nutrition Facts Paleo Almond Butter Chocolate Zucchini Bread Amount Per Serving Calories 272 Calories from Fat 162 % Daily Value* Total Fat 18g 28% Saturated Fat 3g 15% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 41mg 14% Sodium 194mg 8% Potassium 196mg 6% Total Carbohydrates 19g 6% Dietary Fiber 6g 24% Sugars 10g Protein 10g 20% Vitamin A 2% Vitamin C 7% Calcium 9% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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