These Skillet Sweet Potatoes are a favorite side dish, we like to make a large batch to keep them on hand for quick side dishes throughout the week.
This banana chia pudding is not a conventional, thick, dairy-filled pudding. Uses no sweeteners, just pure banana goodness, thickened with beneficial chia seeds.
These fudgy, gooey brownies are dairy-free and grain-free and have a caramel ribbon swirled through them and are sprinkled with flaky sea salt for the perfect combination of sweet and salty.
These are perfect little snacks to toss in kids’ lunchboxes, as after-school snacks, hiking/camping snacks, or when you need a quick boost in energy.
Coming up with paleo lunches all the time can be difficult. Time to add a little variety to the mix. Here’s a visual guide to help with the decision making process.
High fat, Keto Italian sub roll-up lunch with 20g of fat, 10g of protein and less than 1 net carb. The perfect Keto lunch.
These stuffed peppers are an easy and delicious way to use up your summer produce and have an impressive dinner for your guests. Plus, they are allergen-free and Whole30-compliant.
This chocolate protein powder uses only 4 ingredients, is vegan-friendly, and is the perfect replacement for breakfast on those rushed mornings.
These Mini Tuna Melts are the perfect replacement for tuna melt sandwiches. All the same great taste and creamy texture, but without the bread and bulk.
These fast and easy chicken tenders are kid-approved. Delicious all on their own or cut up in a salad, they make the perfect lunch or dinner.
This Paleo honey mustard sauce stores well in the fridge and is good on everything from chicken nuggets and tenders to salads.
This paleo version of yorkshire puddings is made with Otto’s Cassava Flour to keep it grain-free and pairs perfectly with our Perfect Prime Rib Au Jus.
This House Salad w/ Hot Bacon Honey Mustard Dressing is restaurant quality right in your own home. Naturally gluten-free with a dairy-free option.
Meringue cookies are one of those “fancy” cookies that is often overlooked because it seems too complicated. This is probably due to the fact that it has it’s roots in French, Italian, and Swiss baking and that alone is enough to intimidate a novice baker. But meringue is actually very simple and straightforward to make with impressive results.