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 readingNutty Broccoli, with a Mustard Kick
Vibrant greens with a little punch and a sweet crunch. Nutty Broccoli is one of those sides that looks and tastes amazing with a simple meal or as part of a banquet table. I love to put this out for the family at Thanksgiving, Christmas or just on a weekday evening. I enjoy broccoli with some bite to it, so don’t overdo the steaming/boiling of the florets at the start, plus the green color when its cooked just right really brightens up any dish.
Continue readingHearty 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)
Notes
Nutrition
Lentil Soup (Dal)

Lentil Soup (Dal)
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
Nutrition
Berrylicious Paleo Protein Muffins

Berrylicious Paleo Protein Muffins
Ingredients
Flax Eggs
- 2 tbsp Ground Flax Seeds
- 6 tbsp Water
Dry ingredients
- 2.5 cups Almond Flour
- 1 tbsp Coconut flour
- 4 tbsp Protein Powder vanilla
- 1/2 tsp Baking Soda
- 1/4 tsp Himalayan Salt
Wet Ingredients
- 1/4 cup Coconut Oil
- 1/4 cup Coconut Nectar
- 1/4 cup Coconut Milk
- 1 tbsp Pure vanilla extract
- 1/4 cup Water
To fold in
- 1/2 cup fresh blueberries
Instructions
Flax Eggs
- Add the 2 tbsp of ground flax seeds to 5 tbsp of water
- Let sit for 5 minutes until it becomes goopy. The wait time will overlap the prep time for combining the other ingredients.
Making the muffins
- Preheat oven to 350F. Lightly grease your muffin tins with a coconut oil or use muffin liners
- In a large mixing bowl, combine all the dry ingredients and mix well
- Pour in all the wet ingredients, and the Flax Eggs (or you can use two regular eggs if preferred). Mix well
- Add the blueberries and gently fold in
- Spoon the mixture into the muffin tins
- Bake for 20-22 minutes, remove from the tin, let it cool (if you have the will-power) and enjoy