Vegan Potato Salad with Dill

Vegan Potato Salad with Dill

Serves 6
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Side Dishes
Misc CHILD FRIENDLY, SERVE COLD
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 2lb small red potatoes
  • 1 Large avocado
  • 1 Medium lemon (freshly squeezed)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 tablespoon raw, local honey
  • 1/3 cup dill (minced)
  • 1/2 bunch green onions (sliced)
  • 3 Medium celery stalks (diced)
  • 1 Small red onion (diced)
  • black pepper and paprika (to taste)

Directions

Step 1
Steam potatoes for 10 minutes, until fork tender. Refrigerate for an hour, then chop into bite-sized chunks.
Step 2
Peel avocado. Mash with lemon juice, mustard, sea salt and honey.
Step 3
Combine dill, green onion, celery, onion, and avocado dressing. Add to potatoes. Season with black pepper and paprika to taste.

If you need egg-free and/or dairy-free recipes, be sure to check out vegan recipes, as they contain neither. This vegan potato salad with dill is perfect for a summer barbecue, plus you don’t have to worry about the eggs in the mayo spoiling in the sun because there are no eggs in it!

Maria’s Paleo Morning Smoothie

Maria’s Paleo Morning Smoothie

Serves 1
Prep time 5 minutes
Allergy Peanuts, Tree Nuts
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Breakfasts, Juices & Teas
Misc CHILD FRIENDLY, SERVE COLD

Ingredients

  • 1 Medium banana
  • 1/3 cup wild blueberries
  • 1/3 cup cherries
  • 1 tablespoon chia seeds (soaked for 2 minutes, then stirred)
  • 1 tablespoon nut butter of choice
  • 2 teaspoons barley grass juice powder
  • 1 teaspoon chaga powder
  • 1 teaspoon reishi powder
  • 1 teaspoon flax oil
  • 1 heaped tablespoon spirulina powder
  • 1 tablespoon nut butter
  • 1 teaspoon flax oil

Directions

Step 1
Place all ingredients except for flax oil into a blender; process until smooth.
Step 2
Pour blended ingredients into a glass. Stir in flax oil.

I’ve created a Paleo morning smoothie recipe that is LOADED with super foods like spirulina, chia seeds, chaga, reishi, barley grass juice powder (it’s gluten-free, no worries) and flax oil.

Not only is this smoothie highly alkalizing, it’s delicious!

Coconut Chia Pudding

Coconut Chia Pudding

Serves 2
Prep time 2 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Desserts, Snacks
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1 cup full-fat coconut milk
  • 3 tablespoons chia seeds
  • 1/2 teaspoon vanilla bean powder

Directions

Step 1
Combine all ingredients in a lidded jar. Shake a few times. Refrigerate for at least 30 minutes. Top with your favorite fruit!

I use vanilla bean powder for depth of flavor and also so I can skip the alcohol in this super-easy coconut chia pudding recipe.  It’s Paleo-, GAPS- and SCD-legal.

Paleo Hummus

Paleo Hummus

Serves 4
Prep time 5 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Sauces & Dressings
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1/4 cup pine nuts (soaked overnight and drained)
  • 1/3 cup tahini
  • 1 Medium zucchini
  • 1 Large lemon (freshly squeezed)
  • 1 clove garlic (minced)
  • 1/4 teaspoon sea salt

Directions

Step 1
Place all ingredients in a food processor or blender and blend until smooth.

Chickpeas and other legumes are not legal in the Paleo diet, but that doesn’t mean you need to give up having hummus.  Try this garlicky Paleo hummus as an appetizer, side dish or even as a dressing.  I’ve substituted pine nuts and zucchini for chickpeas, so you get an extra serving of vegetables as a bonus!

Grain Free Brownies

Grain Free Brownies

Serves 16
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Allergy Egg
Dietary Dairy-Free, Gluten-Free, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT
Website Edward & Sons

Ingredients

  • 1/3 cup ghee or coconut oil (melted)
  • 6 Large pasture-raised eggs
  • 1 cup palm sugar, coconut sugar, succanat or rapidura
  • 1/2 cup cocoa powder (sifted)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut flour (sifted)

Note

These gluten-free, grain-free brownies are more of the cake type.  I've substituted a low-glycemic sugar (palm sugar, coconut sugar, succanat or rapidura) for regular sugar.  Make these an occasional treat, not an everyday snack or dessert.

Directions

Step 1
Preheat oven to 350F. Grease an 8" x 8" baking dish.
Step 2
Whisk cocoa powder, coconut flour, salt and sugar together. Blend in coconut oil.
Step 3
Whisk eggs and vanilla together. Mix with dry ingredients.
Step 4
Pour batter into baking dish and bake for 30-35 minutes until a toothpick inserted comes out clean.

Grain-Free Pumpkin Pie

Grain-Free Pumpkin Pie

Serves 8
Prep time 30 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 45 minutes
Allergy Egg, Tree Nuts
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Paleo, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD
Occasion HOLIDAYS

Ingredients

For the crust:

  • 1-1/2 cup almond flour
  • 3/4 cups whole pecans (soaked overnight, rinsed, drained and dehydrated)
  • 1 tablespoon coconut oil
  • 2 tablespoons raw, local honey
  • 1 Large pasture-raised egg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/4 teaspoon ground ginger

For the filling:

  • 1 Medium pie pumpkin
  • 1/2 cup almond milk or coconut milk
  • 3 Large pasture-raised eggs
  • 1 Large pasture-raised egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 1/2 cup raw, local honey

Directions

For the crust:
Step 1
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the crust ingredients and process for 15 seconds, until a dough forms.
Step 2
Press the dough into a pie plate, spreading it up the sides and covering the bottom. Price a few shallow holes in the crust with a fork to keep it from bubbling when baking.
Step 3
Bake the crust at 325F for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
For the filling:
Step 4
Cut pumpkin in half; scoop out seeds. Place halves in a steamer basket and steam on the stove over for 20-30 minutes, or until soft. Scoop out filling.
Step 5
Put 2c. of pumpkin filling into a medium bowl; freeze the rest for later use. Whisk remaining ingredients together with filling. Pour the filling into frozen pie crust.
Step 6
Bake at 350F for 35 minutes or until the custard has set but is still slightly jiggly in the center. Remove from oven and refrigerate until chilled.

Cardamom is a nice addition to this grain-free pumpkin pie that is gluten-free and dairy-free. It’s also GAPS/SCD and Paleo-legal.

Paleo Lettuce Wraps

Paleo Lettuce Wraps

Serves 8
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Allergy Soy, Tree Nuts
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo
Meal type Appetizers, Meats
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT

Ingredients

  • 2lb ground chicken
  • 1 cup cashews (soaked overnight, rinsed, drained, dehydrated and chopped)
  • 8oz water chestnuts
  • 1/2 Medium onion (small dice)
  • 1 clove garlic (minced)
  • 1 " ginger (grated)
  • 2 tablespoons sesame oil
  • 5 tablespoons tamari soy sauce
  • 2 tablespoons cashew butter
  • 3 tablespoons raw, local honey
  • 2 tablespoons raw apple cider vinegar
  • 1/2 teaspoon chili powder
  • 1 head butter lettuce

Directions

Step 1
Saute onion in oil. Add chicken and cook until no longer pink. Add cashews, water chestnuts, garlic and ginger.
Step 2
Mix remaining ingredients in a bowl. Add to chicken mixture and simmer until sauce is thickened. Serve hot or cold on lettuce leaves.

You can still have taco night with these Paleo lettuce wraps! Just substitute butter lettuce leaves for tortillas, and there you go.

 

Chocolate Avocado Pudding

Chocolate Avocado Pudding

Serves 4
Prep time 5 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY, SERVE COLD
Website TreeHugger

Ingredients

  • 2 Large ripe avocados
  • 2 tablespoons coconut oil
  • 1/3 cup raw, local honey
  • 3 Large dates (soaked in warm water for 15 minutes, chopped)
  • 1/2 cup cacao powder
  • 2 teaspoons vanilla extract
  • 1/2-1 cup non-dairy milk

Directions

Step 1
Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.
Step 2
Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.
Step 3
Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.

Creamy chocolate avocado pudding – without the cream! This recipe is so delicious, creamy AND it’s got the good fats from avocado.

PINE NUT RICOTTA CHEESE

PINE NUT RICOTTA CHEESE

Serves 1 cup
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Allergy Soy
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Fermented Foods, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Sauces & Dressings
Misc CHILD FRIENDLY, FREEZABLE, SERVE COLD
Website Culinary Farmacy

Ingredients

  • 1 cup pine nuts (soaked overnight, rinsed and drained)
  • 1 head garlic
  • 2-3 tablespoons extra-virgin olive oil
  • 1 tablespoon sweet white miso (heaping tablespoon)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon sea salt

Note

Here's a delicious, dairy-free, raw, vegan recipe for nut cheese.

Directions

Step 1
Preheat the oven and cut the flower end of the garlic head off, and wrap it in tinfoil. The garlic will take 40-45 minutes to roast. Once the garlic is done, let it cool and
Step 2
Preheat the oven and cut the flower end of the garlic head off, and wrap it in tinfoil. The garlic will take 40-45 minutes to roast. Once the garlic is done, let it cool and
Step 3
Remove the garlic paste and add with all other ingredients to a food processor. Blend the ingredients together until very smooth and creamy.
Step 4
Remove the garlic paste and add with all other ingredients to a food processor. Blend the ingredients together until very smooth and creamy.

LENTIL SALAD WITH CILANTRO AND LIME

LENTIL SALAD WITH CILANTRO AND LIME

Serves 16
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Beans & Legumes, Side Dishes
Misc SERVE COLD

Ingredients

  • 3 cups French lentils (small greenish/black) (soaked overnight, rinsed and drained)
  • 5 cups filtered water or homemade stock
  • 1 piece kombu (kelp)
  • 1 bunch fresh flat-leaf parsley (minced)
  • 1 bunch fresh cilantro (minced)
  • 1 Large red onion (diced)
  • 1/2 cup extra-virgin olive oil
  • 2 Large limes (zested and juiced)
  • 1 teaspoon sea salt

Note

Cilantro, lime and red onion give a fresh twist to boring old lentils in this summer-salad recipe.

Directions

Step 1
Bring lentils and kombu in broth to a boil; cover and simmer for 30 minutes or until tender. Drain and cool.
Step 2
Combine lentils with other ingredients in a large bowl.
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