black sesame seeds
Category
Paleo Bagels
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Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste “real”! You wont even know they don’t have grains- because they taste and look like the real thing!
Print Recipe Paleo Bagels Gluten free, grain free, nut free, no yeast, easy, healthy, paleo bagel recipe. Best easy to make paleo bagels that taste "real"! You wont even know they don't have grains- because they taste and look like the real thing! Ingredients Dough- 1 cup cassava flour
- 1 cup arrowroot flour
- 4 whole eggs
- 1/4 cup palm oil shortening
- 2 tablespoons maple syrup
- 1 tablespoon water
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 2 tablespoons black sesame seeds
- optional egg wash (1 egg mixed + 1-3 teaspoons dairy free milk or water)
Rating: 3.85
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 20 minutes Servings bagels MetricUS Imperial Course Side Dish Votes: 79
Rating: 3.85
You: Rate this recipe! Ingredients Dough
- 1 cup cassava flour
- 1 cup arrowroot flour
- 4 whole eggs
- 1/4 cup palm oil shortening
- 2 tablespoons maple syrup
- 1 tablespoon water
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 2 tablespoons black sesame seeds
- optional egg wash (1 egg mixed + 1-3 teaspoons dairy free milk or water)
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a KitchenAid mixer (or by hand), combine all of the ingredients for the dough until smooth.
- Separate the dough into 4 equal parts.
- Fill a large sauce pan with 2 quarts of water or half way full. Bring the water to a boil and then turn it slightly down, but keep the water boiling.
- Roll each segment of dough into a ball and then shape it into a bagel. You may have to wet your hands to shape the dough, so it doesn't stick to you.
- Drop one bagel at a time into the boiling water and let them cook for 1 minute on each side or until they rise to the top of the water.
- Once the bagels have boiled, set them on the baking tray. If you so desire to put an egg wash on the bagels to make them brown- simply brush the egg wash on top of the bagels and then sprinkle the sesame seeds over the tops of the bagels.
- Bake the bagels on 350 degrees for 25 minutes until golden brown.
Spicy Ginger Cashew Chicken
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Best cashew chicken recipe and it’s whole30 and paleo! This easy dinner is a family favorite- we can’t get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week.
Print Recipe Spicy Ginger Cashew Chicken Best cashew chicken recipe and it's whole30 and paleo! This easy dinner is a family favorite- we can't get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week. Ingredients Chicken- 3 large chicken breasts cut in 1" cubes
- 1 tablespoon olive oil
- 1 head broccoli
- 1/2 large yellow onion
- 1 cup raw cashews
- 1 tablespoon black sesame seeds to taste
- 1/4 cup cilantro to taste
- 1/2 cup coconut aminos
- 1/4 cup chicken broth
- 1/4 cup soft medjool dates pitted, about 4
- 2 tablespoons tapioca flour
- 1 garlic clove
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
Rating: 5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Chicken
- 3 large chicken breasts cut in 1" cubes
- 1 tablespoon olive oil
- 1 head broccoli
- 1/2 large yellow onion
- 1 cup raw cashews
- 1 tablespoon black sesame seeds to taste
- 1/4 cup cilantro to taste
- 1/2 cup coconut aminos
- 1/4 cup chicken broth
- 1/4 cup soft medjool dates pitted, about 4
- 2 tablespoons tapioca flour
- 1 garlic clove
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
- Cut chicken breasts into 1" cubes. Heat a skillet over medium heat on the stove and drizzle with 1 tablespoon olive oil. Cook chicken in skillet for about 5-8 minutes (stirring on occasion) until just cooked through- when a piece is cut in half, there won't be any pink left.
- Chop broccoli and onion into bite size pieces and transfer chicken to a plate. Add broccoli and onion into skillet and cook with a drizzle of olive oil until just soft, but not mushy.
- In a blender puree ingredients for sauce until completely smooth, then pour over chicken. Stir in cashews, sesame seeds, and cilantro and serve.
Spicy Peanut Spaghetti Squash Ramen
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Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.
Print Recipe Spicy Peanut Spaghetti Squash Ramen Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Ingredients- 1 large spaghetti squash cooked, see notes
- 8 oz crimini mushrooms sliced
- 2-3 teaspoons olive oil for cooking mushrooms
- 1/2 cup cilantro
- 1/4 cup chopped peanuts or cashews
- 2 limes sliced in wedges
- black sesame seeds to taste
- red peppers flakes to taste
- 4 cups vegetable broth or chicken broth
- 1 can full fat canned coconut milk
- 1/2 cup peanut butter or cashew/almond butter for paleo/whole30
- 2 tablespoons coconut aminos
- 2 tablespoons dates pitted
- 1 teaspoon green curry paste
- 1 teaspoon ground ginger
- 3 garlic cloves
Rating: 3.76
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 41Rating: 3.76
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Ingredients- 1 large spaghetti squash cooked, see notes
- 8 oz crimini mushrooms sliced
- 2-3 teaspoons olive oil for cooking mushrooms
- 1/2 cup cilantro
- 1/4 cup chopped peanuts or cashews
- 2 limes sliced in wedges
- black sesame seeds to taste
- red peppers flakes to taste
- 4 cups vegetable broth or chicken broth
- 1 can full fat canned coconut milk
- 1/2 cup peanut butter or cashew/almond butter for paleo/whole30
- 2 tablespoons coconut aminos
- 2 tablespoons dates pitted
- 1 teaspoon green curry paste
- 1 teaspoon ground ginger
- 3 garlic cloves
- In a fry pan add sliced mushrooms and a drizzle of olive oil. Saute until golden- stirring on occasion. Then set aside.
- In a blender or food processor puree ingredients for sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
- Add spaghetti squash ramen noodles and sautéed mushrooms to the saucepan and heat until it reaches eating temperature. Top with fresh lime juice/lime wedges, sesame seeds, cilantro, chopped peanuts, and red pepper flakes to taste.
Spicy Spaghetti Squash Egg Skillet
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Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep!
Print Recipe Spicy Spaghetti Squash Egg Skillet Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep! Ingredients Base- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
Rating: 4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5Rating: 4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Base- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
- Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out six holes in the spaghetti squash for the eggs.
- Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
- Top skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
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.
Sesame Ginger Zucchini Noodles
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Low carb whole30 sesame ginger zucchini noodles with grilled pineapple, mango, and mint! Fresh, healthy, and low calorie dinner recipe loaded with healthy fats and my new favorite creamy sesame ginger sauce.
Print Recipe Sesame Ginger Zucchini Noodles Low carb whole30 sesame ginger zucchini noodles with grilled pineapple, mango, and mint! Fresh, healthy, and low calorie dinner recipe loaded with healthy fats and my new favorite creamy sesame ginger sauce. Ingredients Zucchini Noodles- 8 medium zucchini squash
- 1 tablespoon sesame oil
- 3 tablespoons almond butter
- 3 tablespoons tahini
- 2 tablespoons maple syrup homemade date syrup for whole30
- 2 tablespoons fresh grated ginger
- 3-4 tablespoons fresh squeezed lime juice
- 2-3 tablespoons water
- black sesame seeds
- chopped mint or cilantro
Rating: 5
You: Rate this recipe! Recipe Notes
If you want to make this recipe whole30 friendly, sub the maple syrup for this homemade date syrup. Yum!
Info Cook Time 6-8 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3Rating: 5
You: Rate this recipe! Recipe Notes
If you want to make this recipe whole30 friendly, sub the maple syrup for this homemade date syrup. Yum!
Ingredients Zucchini Noodles- 8 medium zucchini squash
- 1 tablespoon sesame oil
- 3 tablespoons almond butter
- 3 tablespoons tahini
- 2 tablespoons maple syrup homemade date syrup for whole30
- 2 tablespoons fresh grated ginger
- 3-4 tablespoons fresh squeezed lime juice
- 2-3 tablespoons water
- black sesame seeds
- chopped mint or cilantro
- In a large fry pan saute the zucchini noodles with 1 tablespoon sesame oil. Cook for 6-8 minutes until soft (but not mushy).
- In a blender puree the ingredients for the sesame ginger dressing until completely smooth.
- Once the noodles are cooked, pour the sauce over them and top with sesame seeds and chopped mint leaves (or cilantro).
- For the fruit skewers, layer on wood skewers, alternating between pineapple cubes, mango cubes, and fresh mint leaves. If you like, brush the skewers with coconut oil and throw them on the grill for a few minutes!
Asian Zucchini Noodle Bowl
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192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce.
Print Recipe Asian Zucchini Noodle Bowl 192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 and paleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with a tempting asian sauce. Ingredients Noodles- 3 medium zucchini squash
- 3 medium yellow summer squash
- 1 tablespoon sesame oil
- 1/4 cup coconut aminos
- 2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30
- 1/4 cup balsamic vinegar
- Frank's Hot sauce to taste
- 1/4 cup cold water mixed with arrowroot flour
- 1 tablespoon arrowroot flour
- 2 tablespoons black sesame seeds
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro leaves minced
- poached egg optional
Rating: 3.37
You: Rate this recipe! Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 103
Rating: 3.37
You: Rate this recipe! Ingredients Noodles
- 3 medium zucchini squash
- 3 medium yellow summer squash
- 1 tablespoon sesame oil
- 1/4 cup coconut aminos
- 2-4 tablespoons maple syrup depending on personal sugar content desired or homemade date syrup for whole30
- 1/4 cup balsamic vinegar
- Frank's Hot sauce to taste
- 1/4 cup cold water mixed with arrowroot flour
- 1 tablespoon arrowroot flour
- 2 tablespoons black sesame seeds
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro leaves minced
- poached egg optional
- Begin by preparing your noodles with a spiralizer (read post to see which one I recommend).
- Heat a large fry pan over medium/high heat on the stove. Fry the noodles with 1 tablespoon sesame seed oil for about 3-4 minutes until softened. Then remove from the heat and set aside. Drain excess liquid.
- Prepare the sauce by incorporating the balsamic vinegar, maple syrup, coconut aminos, and hot sauce together in small sauce pan over medium heat on the stove.
- In a small cup mix the cold water and arrowroot flour together into a liquidy paste.
- Bring the sauce to a simmer then stir continuously while pouring in the arrowroot and cold water mixture.
- Continue to cook and stir the sauce (keeping it at a simmer) for a few minutes until the sauce thickens. Then take off the heat and pour over noodles.
- Top off with sesame seeds, chopped cilantro, chopped green onions, and a poached egg, if desired.
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- 1 batch paleo cassava flour tortillas make recipe
- 2 fresh fillets wild caught cod
- 1 large egg beaten
- 3/4 cup coconut shreds
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 head shredded green cabbage finely julienned
- 1 large red pepper finely julienned
- 1/2 cup fresh minced cilantro
- 1/4 cup black sesame seeds
- 1/4 cup paleo mayonnaise
- 1/4 cup dijon mustard
- 2 teaspoons yellow mustard
- 1 tablespoon white distilled vinegar
- 1/4 cup honey
- 1/4 teasoon paprika
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
- 1 batch paleo cassava flour tortillas make recipe
- 2 fresh fillets wild caught cod
- 1 large egg beaten
- 3/4 cup coconut shreds
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 head shredded green cabbage finely julienned
- 1 large red pepper finely julienned
- 1/2 cup fresh minced cilantro
- 1/4 cup black sesame seeds
- 1/4 cup paleo mayonnaise
- 1/4 cup dijon mustard
- 2 teaspoons yellow mustard
- 1 tablespoon white distilled vinegar
- 1/4 cup honey
- 1/4 teasoon paprika
- Preheat oven to 400F. Line a baking tray with parchment paper.
- Cut the cod into 1 inch cubes. Toss the cod pieces in 1 beaten egg.
- Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl.
- Roll the egg covered cod in the coconut breading mixture.
- 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.
- Prepare homemade paleo tortilla recipe.
- Puree all the ingredients for the sauce in a food processor or blender until smooth. Then pour into a jar or dressing bottle.
- Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce, and set aside.
- Assemble the tacos by layering slaw, fish nuggets, and sauce.
5 Minute Fluffy Flourless Paleo Hamburger Buns
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Extra fluffy and easy to make paleo hamburger buns will leave you wondering why you ever loved the grain filled life in the first place. These grain free hamburger buns are yeast free and only take 5 minute to prepare!
Print Recipe 5 Minute Fluffy Flourless Paleo Hamburger Buns Extra fluffy and easy to make paleo hamburger buns will leave you wondering why you ever loved the grain filled life in the first place. These grain free hamburger buns are yeast free and only take 5 minute to prepare! Ingredients Dough- 3/4 cup cassava flour Anthony's Goods brand for best results.
- 3 tablespoons psyllium husk powder
- 4 large eggs
- 1/2 cup apple sauce
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- egg wash to make the egg wash, just whip one egg.
- black sesame seeds for sprinkling on top
Rating: 3.41
You: Rate this recipe! Info Cook Time 22-25 minutes Prep Time 5 minutes Servings hamburger buns MetricUS Imperial Course Side Dish Votes: 553
Rating: 3.41
You: Rate this recipe! Ingredients Dough
- 3/4 cup cassava flour Anthony's Goods brand for best results.
- 3 tablespoons psyllium husk powder
- 4 large eggs
- 1/2 cup apple sauce
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- egg wash to make the egg wash, just whip one egg.
- black sesame seeds for sprinkling on top
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a food processor combine all the ingredients for the hamburger buns. Puree until the dough is smooth.
- Divide the dough into four equal parts and shape into a round ball (if the dough is sticking, coat your hands in water and then shape the dough). Pat the round buns down into a dome shape. Brush the buns with egg wash and then sprinkle with sesame seeds.
- Bake on 400F for about 22-25 minutes until golden brown.