Sesame ginger cashew chicken with broccoli is a flavorful soy-free paleo dinner recipe that takes no more than 40 minutes to make.
You know how fried rice is supposed to be a side dish when you’re doing takeout? Yeah…it’s a main entree in my household.
One of our favorite Thai restaurants in Reno has a pineapple fried rice on the menu, so naturally every single time we go, we order it, no doubts, questions or concerns.
Recently, I’ve been making a point of recreating my favorite restaurant comfort foods at home. For a few reasons. 1.) Lockdown. 2.) Reverse-engineering (and ideally improving upon!) recipes is a hobby of mine and 3.) I like knowing exactly what is going into my food.
You say, “control freak,” I say “awareness.” 😉
IRREGARDLESS ( <- don’t kill me with fire ) pineapple fried rice is such a treat! And when made in the comfort of your own home, you can make it as healthy or as trashy as you’d like.
Keto-friendly Carrot Cake made with almond flour and Truvia® Natural Sweetener for a carb-conscious take on the classic dessert! Use up your pantry items to take an “all-but-the-kitchen-sink” approach!
Spring is in the air, and I don’t know about you, but I’m taking spring cleaning to a whole new level with this carrot cake! Not only is this cake magically delicious, but it’s a perfect placement for those forgotten pantry items like flour, dried fruit, nuts, seeds, shredded coconut, etc.
While I use dried cranberries, walnuts, cashews, and shredded coconut, you can swap them out for what you have on-hand (think: pecans, almonds, sunflower seeds, pumpkin seeds, raisins, dried blueberries, etc) – no need to go to the bulk bins at the grocery store when you already have ingredients that will work in your pantry!
If you’re like me and could eat carrot cake every day of your life, you’re going to go wild over this recipe. This keto-friendly Carrot Cake is tasty enough to eat just about any time of day – breakfast included! PLUS, while the cake is plenty flavorful on its own, the Vegan Cream Cheese Frosting levels up the whole experience.
Paleo Cranberry Bliss Bars are a fun and festive dessert! Bake a batch to share with friends and family during the holiday season, or give as gifts. This easy-to-prepare shortbread recipe is egg-free, gluten-free, grain-free, refined sugar-free, and can easily be made keto. Are you a fan of Cranberry Bliss Bars? Truthfully, before making this …
Creamy Vegan Mushroom Soup with wild rice is a thick, creamy, cleaner version of classic mushroom soup. Made dairy-free and gluten-free, this soup is healthful yet hearty and filling!
If you’re into thick, creamy, hearty soups, you’ll absolutely adore this wild rice vegan mushroom soup. It’s silky smooth with some texture from the rice and mushrooms and has the loveliest creamy, herby flavor.
This recipe was adapted from my own cookbook, Paleo Power Bowls https://amzn.to/2qfnW9G, but I just had to share it with you so you could enjoy it during soup season (and beyond…when is it not soup season? 😉 ), and/or employ it as a side dish during the holidays for entertaining guests.
Let’s dive deep into this bowl of bliss!
Grain-free banana cake made with almond flour is a healthy dessert (or breakfast!) recipe perfect for sharing. Whip up a cashew-based “cream cheese” frosting for an otherworldly experience!
Ever have a 6-banana cake?
Yeah me neither…that is, until this lump of love joy landed in my life.
If you’ve never consumed a 6-banana something, now is your time to do so! This grain-free banana cake with cashew “cream cheese” frosting is the perfect warmly-spiced naturally sweet dessert.
- Banana-ed AF
- Grain-Free and gluten-free made with almond flour
- Refined Sugar-free (sweetened mostly with banana, with a touch of pure maple syrup)
- Super moist and fluffy
- Fun to make!
Inspired by my classic Paleo Banana Bread Recipe, this banana cake is a complete gem of a recipe. It is grain-free and gluten-free, so ideal for those with celiac or gluten intolerance. It is refined sugar-free, which is awesome for those who try to avoid processed sugars and keep things au natural. Finally, it is dairy-free for those with lactose intolerance, or for folks like me who don’t do marvelously with dairy and try to limit their intake.
Trail mix energy bites made with all the trail mix essentials – almonds, cashews, pumpkin seeds, sunflower seeds, raisins, chocolate chips and more. Make these energy bites in minutes in your food processor, then hit the trails!
There are still many warm months ahead, which means more time on trails, which means more trail snacks, which means: trail mix.
I may not be very conventional in my eating habits (I eat non-”breakfast” foods for breakfast, like salmon and roasted vegetables, or stir fry veggies and rice, and consider tuna salad on crackers to be a perfectly acceptable “second dinner”), but trail mix has been and always will be a must when it comes to outdoor activity. AND indoor lounging. Let’s face it: trail mix is life.
Energy bites (or balls, if you will) are on constant rotation in my home. When I finish a batch, I make another one, always going for a different flavor. They take mere minutes to make, are a great lower-sugar snack, and are easy to pack up and take with you anywhere you go.
So for this rendition of energy bites, we’re taking the trail mix approach, incorporating your classic trail mix ingredients with almond butter and dates for a convenient trail mix explosion.
Let’s whip them out!
Strawberry Cheesecake Jars are a fun individual-sized portion treat to share with friends and family. Make them ahead of time for entertaining guests or bringing to a potluck.
Looking for a fun, festive, and somewhat healthy dessert to serve guests at your summer BBQs? THIS JUST IN!
These Individual Vegan Strawberry Cheesecake Jars are magnificent for making individual portions of healthier “cheesecake.” They are dairy-free using soaked and pureed cashews as a replacement for cream cheese. They are refined sugar-free, swapping out sugar for pure maple syrup (or honey if you aren’t vegan). The crust is also grain-free, made using nuts and dates.
Essentially what we have here is a silky-smooth, mouth-watering vegan cheesecake recipe that will knock the socks off your guests and fits so many dietary restrictions. No one will guess they aren’t fully leaded cheesecakes!
Moist and fluffy paleo banana muffins made with almond flour and pure maple syrup. Topped with a dairy-free cashew based “cream cheese” frosting, these muffins are a true delight!
There’s something so comforting and nostalgic about banana muffins. The warm, sweet, cinnamony, banana bread aroma warms the soul! My mom would bake banana bread or banana muffins on repeat when I was a kid, so the treat holds a special place in my heart.
These grain-free banana muffins are just as soul-filling, belly-warming and comforting as a classic banana muffin. Made with 3 ripe bananas and almond flour as the primary ingredients, these healthy muffins have a nice nutrient profile.
Paleo eggnog latte with homemade vegan eggnog. This festive beverage is naturally sweetened and dairy-free.
As you know, I’m a daily drinker of the bulletproof coffee, but from time to time, I enjoy an afternoon homemade coffee treat such as a Pumpkin Spice Latte, or an Eggnog Latte. While I do enjoy a nice holiday-inspired treat, I’d choose a hot beverage over a Christmas cookie if you can believe it.
There’s something about sipping on something warm, warmly spiced, festive, and ever so slightly sweet that just brings all the holiday cheer to your heart and soul.
Sometimes that special something is straight up coffee and whisky during a day of snowboarding, and sometimes that special something is an eggnog latte.
After whipping up The BEST Vegan Eggnog a couple weeks back, I went on an Eggnog Latte kick (using decaf coffee, because girl’s gotta sleep, you know?).