Vegan Lemon Cheesecake Bites

Vegan Lemon Cheesecake Bites

Bite sized lemony treats with an authentic baked cheesecake texture. You can make as per this recipe, or simply cut more traditionally into cake shaped slices/wedges for a dessert serving. The toppings are optional. Pictured here with our homemade paleo chocolate, a fruit coulis would make this a wonderful summer experience, or try with some coconut whipped cream for extra indulgence.
Prep Time 5 mins
Cook Time 20 mins
Total Time 1 hr 25 mins
Course Desserts & Sweet Treats
Cuisine American
Servings 16 Bites
Calories 104 kcal

Ingredients
  

Cashew Cheese Prep

  • 1 Cup Cashews, Raw Soaked over night in the refrigerator or Soak for 1 hour in hot water
  • 1 Cup Water or fill with water until cashews are covered
  • 1 tbsp Lemon juice

Cheesecake Bite Mixture

  • 1/3 Cup Coconut flour
  • 2 tbsp Raw coconut butter
  • 1/4 Cup Flaxseed Meal or ground flax seeds
  • 1/2 tsp Baking Soda
  • 1/4 tsp Himalayan Salt
  • 1/4 Cup Coconut Nectar or sweetener of choice
  • 2 lemons Lemon Zest
  • 2 tsp Pure vanilla extract
  • 1/4 Cup Coconut Oil
  • 6 tbsp Lemon juice

Instructions
 

Cashew Cheese Prep

  • Rinse the cashews and pour into a food processor with 1/4 cup water and 1 tablespoon lemon juice. Mix until creamy.

Cheesecake Bites Mixture

  • Preheat oven to 375 degrees
  • Grease or line an 8X8 inch pan with parchment paper
  • Combine all the ingredients into a food processor including the cashew cheese you prepared earlier
  • Pour combined ingredients into the pan and spread out evenly
  • Bake for 25-30 or until a toothpick inserted in the center comes out clean
  • Allow to cool, then chill for 30-60 minutes and serve (unless you like it warm)

Notes

Perfect Partners : homemade paleo chocolate

Nutrition

Sodium: 79mgSugar: 4gFiber: 2gPotassium: 19mgCalories: 104kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 8gProtein: 2gCarbohydrates: 8g
Tried this recipe?Let us know how it was!

Lentil Soup (Dal)

Lentil Soup (Dal)

This Lentil soup is a modified version from cookeandkate.com. It's now "nightshade free" and increase the healthy fats. Yes, I said INCREASE the healthy fats. If nightshades aren't an issue for you, feel free to cut the amount of carrots in half, add some roasted tomatoes and turn up the heat with some red pepper flakes.  Of course, if you still want a bit of heat without impacting inflammation, you can add a bit of shredded horseradish.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course 10 Day Body Reboot - The Core 4, Lunches, Soup
Cuisine Indian
Servings 4 servings
Calories 354 kcal

Ingredients
  

Saute Ingredients

  • 1.5 cups Sweet Onion approximately, one large onion
  • 2 cups Carrots approximately 4 medium size carrots
  • 4 cloves Garlic
  • 1/4 cup Olive Oil, Extra Virgin

Spices

  • 1 tsp Ground Cumin
  • 1 tsp Aromatic Curry Powder
  • 1/2 tsp Dried thyme
  • 1 tsp Ground black pepper
  • 1 tsp Himalayan Salt

The Rest

  • 4 cups Vegetable broth
  • 1 cup Sprouted Green Lentils
  • 2 cups Kale or Spinach
  • 3 tbsp Lemon juice or juice from half a large lemon
  • 2 cups Water

Instructions
 

  • Heat the olive oil in large pot or dutch oven and add the first set of ingredients ( onions, garlic and carrots). Cook until they start to shine (the onion becomes a little translucent)
  • Add the spices and heat until you can smell the aroma
  • Add the lentils, broth and water then bring to a boil for 2 minutes
  • Lower the heat to simmer for 25-30 minutes or until lentils are tender but not mooshy
  • Take 2 cups of the soup and place in the blender and puree
  • Add the puree soup back into the pot adding the Kale (or spinach) until softened.
  • Remove from heat, stir in the lemon juice and serve!

Notes

Perfect Partners : Vegan Crackers, Vegan Roti

Nutrition

Sodium: 727mgSugar: 10gFiber: 11gPotassium: 480mgCalories: 354kcalMonounsaturated Fat: 10gPolyunsaturated Fat: 2gSaturated Fat: 4gFat: 17gProtein: 11gCarbohydrates: 43g
Tried this recipe?Let us know how it was!

Fake Mato Sauce- Nightshade Friendly Tomato Style Sauce

Fake Mato Sauce- Nightshade Friendly Tomato Style Sauce

A rich and hearty sauce so tasty, you wont miss the tomato. We missed our Italian style tomato sauces, this recipe opened the door to so many more options... Perfect for lasagna, Bolognese, meatballs, pizza!, or even the base for a fake-mato soup! It's on the table in about 20 minutes too!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Condiments & Sauces
Cuisine Italian
Servings 6 people
Calories 102 kcal

Ingredients
  

Sauteed Onions & Garlic

  • 1 tbsp Coconut Oil or Extra Virgin Olive Oil
  • 8 oz Sweet Onion
  • 4 cloves Garlic

Beets & Carrots

  • 4 oz Raw Beet Remove skin, cut into chunks
  • 1 lb Carrots
  • 1 leaf Bay Leaves
  • 4 cups Vegetable broth

Seasonings

  • 3 tbsp Balsamic Vinegar
  • 1 tsp Onion Powder
  • 1 tsp Umboshi Paste optional
  • 1 tbsp Italian Seasoning

Instructions
 

  • In frying pan or skillet, saute onions and garlic in 1 TBSP coconut oil until onions are translucent. Remove from pan and set aside.
  • Once the carrots and beets are tender, (remove the bay leaf) and place them in the blender (along with the stock) and blend until smooth. TIP: if the mixture is too thick, add water until you get the consistency of a tomato sauce.
  • Add the balsamic vinegar, umboshi paste, onion powder and Italian seasoning, and pulse the blender again a few times to combine
  • Now pour the sauce into a bowl and stir in the sauteed onions and garlic... et Voila!

Nutrition

Sodium: 164mgSugar: 8gFiber: 3gPotassium: 389mgCalories: 102kcalMonounsaturated Fat: 0.3gPolyunsaturated Fat: 0.2gSaturated Fat: 4gFat: 4gProtein: 1gCarbohydrates: 16g
Tried this recipe?Let us know how it was!

Paleo Herb Flat-bread

Paleo Herb Flat-bread

A versatile flat-bread, can be used for wraps, Mexican dishes, and our great flat-bread pizza. The herbs are optional but add a really nice touch when using them for lunch wraps. It's gluten free, dairy free, soy free, Paleo, and quick... need any more reasons ?We've tried several different versions of tortilla recipes, this one was inspired by the Simple Paleo Tortilla recipe from Stupid Easy Paleo, and with a few tweaks has become a firm favorite.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breads & Crackers
Servings 4 Flatbreads
Calories 154 kcal

Ingredients
  

Dry Ingredients

  • 1/2 cup Arrowroot starch
  • 4 tsp Coconut flour
  • 2 tsp dried mixed herbs optional
  • 1 tsp Himalayan Salt

Wet Ingredients

  • 4 Large Eggs
  • 2 tbsp Water
  • 2 tsp Coconut Oil

Instructions
 

Making the batter

  • Add dry ingredients to a bowl and combine well
  • In another bowl, beat together the eggs, water and coconut oil
  • Add the wet ingredients to the dry and whisk until you have smooth batter

Cooking

  • Heat an 8" frying pan or skillet over a medium heat, add a little oil (we use a coconut oil spray)
  • Using a 1/4 cup measure, pour the mixture into the preheated pan
  • Cook for about 1 minute each side
  • Can be served warm, or allowed to cool.

Notes

Make up a bunch, keep them refrigerated or freeze, they keep well.

Check out more delicious and healthy recipes here

Macro Nutrient Breakdown

Nutrition

Sodium: 594mgSugar: 1gFiber: 2gCholesterol: 185mgCalories: 154kcalMonounsaturated Fat: 0.2gPolyunsaturated Fat: 0.1gSaturated Fat: 4gFat: 8gProtein: 7gCarbohydrates: 16g
Tried this recipe?Let us know how it was!