sea salt
CategorySweet Potato Paleo Waffles
Sweet potato waffles made with two ingredients and ready in just five minutes! These sweet potato waffles are better than Eggos and can be made ahead and frozen for quick meal prep. Best paleo waffles for healthy eaters. Easy gluten free waffles for everyone!
Print Recipe Sweet Potato Paleo Waffles Sweet potato waffles made with two ingredients and ready in just five minutes! These sweet potato waffles are better than Eggos and can be made ahead and frozen for quick meal prep. Best paleo waffles for healthy eaters. Easy gluten free waffles for everyone! Ingredients- 4 cups sweet potato grated
- 2 large eggs
- 1/4 teaspoon sea salt optional
- olive oil for greasing
Rating: 3.42
You: Rate this recipe! Recipe Notes
This is the waffle iron I use.
Info Prep Time 5 minutes Servings waffles MetricUS Imperial Course Main Dish Votes: 634Rating: 3.42
You: Rate this recipe! Recipe Notes
This is the waffle iron I use.
Ingredients- 4 cups sweet potato grated
- 2 large eggs
- 1/4 teaspoon sea salt optional
- olive oil for greasing
- In a bowl whisk together grated sweet potato, eggs, and salt (optional).
- Heat waffle iron, then drizzle with olive oil to keep waffles from sticking. See recipe notes for the waffle iron I use. Cook waffles until golden and crispy (about 5 minutes or more) then serve with your favorite toppings- savory or sweet!
Sweet Potato Blueberry Muffins
Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep.
Print Recipe Sweet Potato Blueberry Muffins Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep. Ingredients- 1 medium white sweet potato
- 2 large eggs
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons tapioca flour
- 2 tablespoons golden flax meal
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup blueberries fresh
Rating: 3.92
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Bread Votes: 13
Rating: 3.92
You: Rate this recipe! Ingredients
- 1 medium white sweet potato
- 2 large eggs
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons tapioca flour
- 2 tablespoons golden flax meal
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup blueberries fresh
- Preheat oven to 350F. Line a muffin pan with paper liners or grease with coconut oil.
- Chop sweet potato into 1/2" rounds. In a food processor blend sweet potato chunks until minced.
- Add rest of ingredients to the food processor (except blueberries) and blend until smooth, then stir in blueberries by hand- you can reserve half the blueberries to sprinkle on top before baking, if you like.
- Use a large ice-cream scoop to fill the muffin pan with batter. Bake on 350F for 50 minutes until golden. You will know when they are done when a clean knife or toothpick inserted into the center of a muffin comes out clean.
5 Minute Avocado Ranch Dressing
Whole30 ranch dressing made with avocados instead of oil! Easy five minute ranch dressing. This dairy free ranch dressing can be used as a salad dressing, veggie dip, or spread for sandwiches and burgers.
Print Recipe 5 Minute Avocado Ranch Dressing Whole30 ranch dressing made with avocados instead of oil! Easy five minute ranch dressing. This dairy free ranch dressing can be used as a salad dressing, veggie dip, or spread for sandwiches and burgers. Ingredients- 2 large avocados pitted, peeled
- 1/4 cup lemon juice more or less to your taste
- 1/2 cup full fat coconut milk
- 1/2 cup water
- 4 tablespoon dill fresh
- 2 tablespoons oregano fresh
- 1-2 garlic cloves
- 1/2 teapsoon sea salt
- black pepper to taste
Rating: 4.13
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 8
Rating: 4.13
You: Rate this recipe! Ingredients
- 2 large avocados pitted, peeled
- 1/4 cup lemon juice more or less to your taste
- 1/2 cup full fat coconut milk
- 1/2 cup water
- 4 tablespoon dill fresh
- 2 tablespoons oregano fresh
- 1-2 garlic cloves
- 1/2 teapsoon sea salt
- black pepper to taste
- In a food processor, puree ingredients until smooth.
Tomato Zucchini Egg Breakfast Bake
Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas!
Print Recipe Tomato Zucchini Egg Breakfast Bake Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas! Ingredients- 8 large eggs
- 1 zucchini
- 1 yellow squash
- 4 roma tomatoes
- 1 small onion diced
- 2 garlic cloves minced
- 1 teaspoon Italian spice blend
- 1 teaspoon rosemary fresh, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- black pepper to taste
Rating: 4.5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients
- 8 large eggs
- 1 zucchini
- 1 yellow squash
- 4 roma tomatoes
- 1 small onion diced
- 2 garlic cloves minced
- 1 teaspoon Italian spice blend
- 1 teaspoon rosemary fresh, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- black pepper to taste
- Slice tomatoes, zucchini, and yellow squash into 1/4" rounds and alternately layer into an 8" casserole dish.
- In a saucepan saute diced onion and minced garlic in a drizzling of olive oil (about 1 tablespoon) until golden.
- Whisk eggs and spices together, then add sautéed onions and garlic and pour over vegetables.
- Bake on 350F for about 50 minutes until golden on edges and the middle springs back when you push on it with your finger.
Whole30 Bacon Turkey Burger
Bacon turkey burgers with avocado ranch dressing and sweet potato waffles! This whole30 breakfast is easy, delicious, and filling. If you’re looking for a healthy paleo breakfast burger recipe, this is it!
Print Recipe Whole30 Bacon Turkey Burger Bacon turkey burger with avocado ranch dressing and sweet potato waffles! This whole30 breakfast is easy, delicious, and filling. If you're looking for a healthy paleo breakfast burger recipe, this is it! Ingredients- 1 pound ground turkey
- 1 cup bacon chopped
- 1/2 cup onion diced
- 1 large egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Rating: 4.14
You: Rate this recipe! Recipe Notes
Waffle Maker I use in this recipe- click here.
2 Ingredient Sweet Potato Waffle recipe- click here.
Avocado Ranch Dressing- click here.
Info Cook Time 10 minutes Prep Time 8 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 14Rating: 4.14
You: Rate this recipe! Recipe Notes
Waffle Maker I use in this recipe- click here.
2 Ingredient Sweet Potato Waffle recipe- click here.
Avocado Ranch Dressing- click here.
Ingredients- 1 pound ground turkey
- 1 cup bacon chopped
- 1/2 cup onion diced
- 1 large egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- In a bowl combine all ingredients until fully mixed.
- Heat a skillet over medium heat, drizzle lightly with olive oil, and use a large ice-cream scoop to form 8 patties. Press patties down with a fork on the skillet and cook until golden brown on each side (about 3-5 minutes on each side; I cover with a lid on the first side, then remove it when I turn them).
- You can choose to serve these patties with my 2 ingredient sweet potato waffles, avocado ranch spread, and poached eggs for a healthy breakfast, lunch, or dinner- see recipe notes for the recipes above.
Two Ingredient Sweet Potato Tortillas
Two ingredient sweet potato paleo tortillas. An easy gluten free and paleo tortilla recipe. These tortillas are pliable, delicious, and easy to make!
Print Recipe Two Ingredient Sweet Potato Tortillas Two ingredient sweet potato paleo tortillas. An easy gluten free and paleo tortilla recipe. These tortillas are pliable, delicious, and easy to make! Ingredients- 2 cups sweet potato mashed
- 1 cup cassava flour
- 1/4 teaspoon sea salt optional
Rating: 3.61
You: Rate this recipe! Info Prep Time 15 minutes Servings tortillas MetricUS Imperial Course Bread Votes: 249
Rating: 3.61
You: Rate this recipe! Ingredients
- 2 cups sweet potato mashed
- 1 cup cassava flour
- 1/4 teaspoon sea salt optional
- Make mashed sweet potato (cut sweet potato into cubes, steam in a saucepan with 1" water until soft, then drain and use). Stir mashed sweet potato together with cassava flour in a bowl until smooth.
- Divide dough into 8 equal pieces, dust a clean surface with cassava flour, and press/roll out into 1/4" thick tortillas.
- Heat a skillet over medium heat, drizzle lightly with olive oil, and cook on each side until golden brown.
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- 1 can full fat canned coconut milk
- 2 large eggs
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 teaspoons rosemary fresh, minced
- 1-2 teaspoons sage fresh, minced
- 12 oz cauliflower gnocchi see notes for my homemade recipe
- 1 cup broccoli florets more or less to your taste
- 2 chicken sausages I use Aidell's apple chicken sausage
Rating: 3.89
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: 53Rating: 3.89
You: Rate this recipe! Recipe Notes
Homemade 2 Ingredient Cauliflower Gnocchi: GET RECIPE HERE.
Ingredients Sauce- 1 can full fat canned coconut milk
- 2 large eggs
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 teaspoons rosemary fresh, minced
- 1-2 teaspoons sage fresh, minced
- 12 oz cauliflower gnocchi see notes for my homemade recipe
- 1 cup broccoli florets more or less to your taste
- 2 chicken sausages I use Aidell's apple chicken sausage
- 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).
- Whisk together eggs and coconut milk for sauce, then add spices and pour sauce over the base.
- Bake on 350F for 50-60 minutes.
Avocado Chocolate Paleo Muffins
Avocado chocolate muffins that make for an easy paleo breakfast! Gluten free muffins made with almond flour and avocado. Kid approved muffins that taste like brownies!
Print Recipe Avocado Chocolate Paleo Muffins Avocado chocolate muffins that make for an easy paleo breakfast! Gluten free muffins made with almond flour and avocado. Kid approved muffins that taste like brownies! Ingredients- 1 cup almond flour
- 1/2 cup avocado
- 1/4 cup maple syrup
- 3 tablespoons cocoa powder
- 2 tablespoons coconut oil
- 1 tablespoon water
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup chocolate chips or paleo chocolate bar
Rating: 3.76
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 8 minutes Servings mini muffins MetricUS Imperial Course Snack Votes: 79
Rating: 3.76
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 1/2 cup avocado
- 1/4 cup maple syrup
- 3 tablespoons cocoa powder
- 2 tablespoons coconut oil
- 1 tablespoon water
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup chocolate chips or paleo chocolate bar
- Preheat oven to 350F. Generously grease a mini muffin pan with coconut oil.
- In a food processor blend all ingredients until smooth (except chocolate chips). Use a small ice-cream scoop and fill the muffin pan with batter, then sprinkle with mini chocolate chips (optional) and bake on 350F for 25-30 minutes until a toothpick when inserted to the middle of a muffin comes out clean.
Fudgey Paleo Chocolate Cake
Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time!
Print Recipe Fudgey Paleo Chocolate Cake Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time! Ingredients Cake- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 large eggs
- 2 tablespoons golden milled flax meal
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla
- 1/2 teaspoon pink salt
- chocolate chips optional
- 1/2 cup full fat canned coconut milk thai kitchen brand
- 1 cup chocolate chips or paleo chocolate bar
- 1/4 teaspoon sea salt
Rating: 3.69
You: Rate this recipe! Recipe Notes
Frosting: This is the coconut oil salted caramel frosting I used in the middle layer of this cake. You can get it here. You can also use the chocolate frosting I used on the outside (see recipe for how to make) or any other frosting you love!
Info Cook Time 18 minutes Prep Time 15 minutes Servings small slices MetricUS Imperial Course Dessert Votes: 35Rating: 3.69
You: Rate this recipe! Recipe Notes
Frosting: This is the coconut oil salted caramel frosting I used in the middle layer of this cake. You can get it here. You can also use the chocolate frosting I used on the outside (see recipe for how to make) or any other frosting you love!
Ingredients Cake- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 large eggs
- 2 tablespoons golden milled flax meal
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla
- 1/2 teaspoon pink salt
- chocolate chips optional
- 1/2 cup full fat canned coconut milk thai kitchen brand
- 1 cup chocolate chips or paleo chocolate bar
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of four spring form cake pans with a cut out circle of parchment paper (6 inch pans). Lightly grease the edges of the pans with coconut oil.
- In a food processor (or by hand) combine all ingredients for the cake batter (except chocolate chips) until smooth then stir in chocolate chips (optional).
- Divide batter equally between the four cake pans and bake on 350F for 18 minutes, then remove and cool on a cooking rack until room temperature (you can pop them into the freezer to speed up the cooling process).
- In a double boiler, melt ingredients for frosting over a low simmer until the chocolate has just melted, then remove it from the double boiler; you don't want to overcook the chocolate- remove it as soon as the chocolate melts! Whip the frosting with a spatula until smooth then chill in fridge for 5-10 minutes (stirring every few minutes) until the frosting reaches frosting consistency. Note: If the frosting becomes too thick, you can melt it slightly with a hair dryer and whip it again.
- Layer the chocolate cake on a cake stand, filling each layer with either: chocolate frosting or coconut oil caramel frosting- that's what I did this time, see notes for the one I used. Frost the outside of the cake with chocolate frosting. Optional: top with shaved chocolate.