Five Spice Paleo Noodles

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.

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Nutty 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.

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Hearty Paleo Vegan Bread

Hearty Paleo Vegan Bread

A Paleo Vegan bread you will crave and make you never miss bread again. Not to mention, oh so easy to make!
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Prep Time 3 mins
Cook Time 20 mins
Total Time 28 mins
Course Breads & Crackers
Cuisine American
Servings 12 slices
Calories 127 kcal

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

Sodium: 277mgSugar: 1gFiber: 3gPotassium: 25mgCalories: 127kcalMonounsaturated Fat: 0.3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 9gProtein: 4gCarbohydrates: 10g
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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.
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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.
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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!

Berrylicious Paleo Protein Muffins

Berrylicious Paleo Protein Muffins

I love the smell of these blueberry muffins as they bake in the oven. It's a struggle to wait for them to cool before eating. Makes you want to slow down and enjoy the sweetness.
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Prep Time 8 mins
Cook Time 22 mins
Total Time 30 mins
Course Breakfast, Desserts & Sweet Treats
Cuisine American
Servings 12 Muffins
Calories 231 kcal

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

Nutrition

Sodium: 104mgSugar: 6gFiber: 5gPotassium: 20mgCalories: 231kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 19gProtein: 6gCarbohydrates: 13g
Tried this recipe?Let us know how it was!