Asian inspired Five Spice Paleo Noodles make use of one of our favorite tools in the kitchen… the Spiralizer. Using this wonderful device and the colorful veg, we can make a dish that’s as beautiful as it is tasty. The five spice powder adds a wonderful kick to these noodles. If you want a little more, and why wouldn’t you… just double up the portion and make this a main dish.
Continue readingCauliflower Rice Stir-fry
Originally designed for the “Core 4” this veg stir-fry provides a very easy to digest side dish. Add some chicken or fish, and you get a satisfying and extremely colorful main dish.
Continue readingWalnut Chia Crackers
The original recipe (easy vegan crackers) contained almond flour, so we replaced with a home made walnut flour, which is better and easier for the liver to digest. The result was a really crisp cracker, ideal with a dairy free cream cheese or our avocado dip.
Continue readingBasil Pesto Spaghetti Squash
I hadn’t used spaghetti squash until about 18 months ago. As an alternative to spaghetti or angel hair pasta, this amazing product of nature, delivers an incredible result. Just roasting it in the oven also makes it easy to prepare and quick to clean up… Win, Win, Win
Continue readingRustic Veggie Pizza
Using our new found rustic vegan pizza crust, we make a simple veggie pizza, perfect hot or cold! It’s quick to make, and can be fully vegan depending on the cheese you pick. This one is fully vegan, as we always go with dairy free cheese.
Continue readingHoney Mustard Glazed Chicken
This is a childhood favorite of mine. It’s a classic combination. The sweetness of the honey, with a little crunch and a kick from the wholegrain mustard is just amazing. Serve hot or cold with a nice salad, it makes an awesome summer dish. Served with our creamy cauli-mash, it makes a winter warmer worth savoring.
Continue readingCoronation Chicken Wraps

Coronation Chicken Wraps
Ingredients
- 2 servings Coronation Chicken Salad
- 4 flatbreads Paleo Flat Bread
- 2 oz Fresh Baby Spinach
Instructions
- Lay the wraps out and layer each with 1/2 oz of spinach
- Take 1/2 portion of the coronation chicken salad, and place down the center of the flat bread... wrap it up!
Notes
TIP: I make 8-12 flat breads at a time and refrigerate and/or freeze them.

Nutrition
Coronation Chicken Salad

Coronation Chicken Salad
Ingredients
- 5 oz Cooked Chicken (Diced)
- 5 oz Avocado (Diced)
- 2 oz Cucumber (Finely Diced)
- 1 oz Red Onion (Finely Diced)
- 1 tbsp Golden Raisins
- 2 tbsp Healthy Homemade Mayo
- 2 tsp Stone Ground Mustard
- 1 tbsp Aromatic Curry Powder
- 1/2 tsp Himalayan Salt (or to taste)
- 1 tbsp Fresh Cilantro Chopped
Instructions
- Add all the ingredients into a bowl... and mix thoroughly. DONE!
Notes
Recipe Idea: Coronation Chicken Wraps
Nutrition
Hearty Paleo Vegan Bread

Hearty Paleo Vegan Bread
Ingredients
Wet Ingredients
- 1/2 cup Almond Milk
- 2 tsp Apple cider vinegar Organic from the "mother'
- 1 tsp Local Raw Honey or sweetener of choice
- 2 tsp Coconut Oil
Dry Ingredients
- 4 tbsp Ground Flax Seeds
- 1 1/2 cups Almond Flour
- 1/2 cup Arrowroot starch
- 1 tbsp Psyllium Husk Powder
- 1 tsp Baking Soda
- 1 tsp Himalayan Salt
- 1-2 tbsp Water if needed
Instructions
- Preheat oven to 400 degrees
- Line a loaf pan or baking sheet with parchment paper
- Combine all the wet ingredients into a bowl
- Add the 4 tbsp of ground flax seed to the wet ingredients and allow to sit for 5 minutes
- While the wet ingredients are being absorbed by the ground flax seed, combine the remainder of the dry ingredients into a separate bowl
- Add the wet ingredients to the dry ingredients and thoroughly combine. If the dough is dry add 1 tbsp of water at a time until it holds together. You don't want it to be too sticky. I typically only need 1 tbsp of water.
- Make a ball with the dough and either spread into a loaf plan or create a rounded mini loaf by flatting out the ball slightly
- Bake for 20-25 minutes at 400 degrees or until golden and a toothpick when inserted comes out clean
- Remove and cool...if you can and ENJOY!
Nutrition
Vegan Lemon Cheesecake Bites

Vegan Lemon Cheesecake Bites
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)