Tag: paleo

Rainbow Detox Salad

Melissa King 29 Comments

From the minute I got my spiralizer, I knew I wanted to make a beet salad.  I just love beets.  Roasted, raw, juiced or as chips.  This salad is not only delicious, it will make you feel amazing!  The very first thing I did with the spiralizer was make my Zucchini Pasta with Avocado Pesto.

Detox Rainbow Salad - My Whole Food Life

If you are wanting to get more beets into your diet, then this is the recipe to try.  The whole thing can be made in a short amount of time.  Spiralizing vegetables makes them fun for kids to eat too.

Rainbow Detox Salad

Rainbow Detox Salad

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Prep Time 30 min

Ingredients

    For the salad

    • 1 beet (peeled with ends removed)
    • 1 large carrot (peeled with ends removed)
    • 1 zucchini (ends removed)
    • 1/2 cup cashews (I used raw, but roasted will work as well)

    For the dressing

    Instructions

    1. Using a spiralizer , cut the zucchini and beets in long ribbons. I used a peeler to cut the carrots into ribbons.
    2. Add all of them to a large bowl.
    3. In a small bowl, make the dressing.
    4. Pour the dressing onto the salad and mix well.
    5. Top with cashews and serve.

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    Recipe Notes

    This makes about 3-4 servings. Enjoy! If you need some morre inspiration for your spiralizer , I found a fabulous cook book dedicated to spiralized recipes. You can see it here .

    Grain Free Pumpkin Pie

    Melissa King 88 Comments

    Grain Free Pumpkin Pie.  Who doesn’t like pumpkin pie? I find people will scour the internet for a good pumpkin pie recipe this time of year too.

    I’ve been trying pretty hard to get a pumpkin pie recipe just right.  I have had several fails.  I am happy to tell you that this grain free pumpkin pie is delicious.

    This pumpkin pie is not only grain free, but it’s vegan, gluten free and soy free as well!  So I am happy to say I finally have a healthy grain free pumpkin pie recipe that is good enough to share!

     

    Grain Free Pumpkin Pie

     

    This pumpkin pie even got the thumbs up from my girls.  They both wanted to eat it before I had a chance to take photos!  Just for the record, they claim to not like pumpkin. 🙂

    For the crust, I decided to use a recipe from Elena’s Pantry.  Because, why mess with perfection?  Her crust recipe is amazing and so simple.

    I hope you enjoy this pumpkin pie recipe as much as we enjoyed eating it.

    Grain Free Pumpkin Pie

    Grain Free Pumpkin Pie

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    Prep Time 20 min Cook Time 60 min Serves 1 pie     adjust servings

    Ingredients

      For the crust

      For the filling

      Instructions

      For the crust

      1. Preheat oven to 350.
      2. In a food processor, mix the flour and salt. Then add in the egg and coconut oil and mix until a dough starts to form.
      3. Once the dough forms, press it into a greased glass pie dish . I used a 9 inch. Bake it in the oven for about 9-11 minutes.

      For the filling

      1. In a food processor , blend all the filling ingredients until smooth.
      2. Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.

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      Recipe Notes

      When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!

      Cashew Cookie Larabar Bites (Vegan)

      Melissa King 37 Comments

      Cashew Cookie Larabar Bites.  So I have almost made every single larabar flavor there is now.  They are just so easy and taste way better than the store bought versions.

      I made the Carrot Cake Larabars the other day and my baby girl loved them so much!  This is huge because she has a G tube and eats a lot of her food through that.

      So to have her interested in orally enjoying those snacks was a big deal.  I have had many requests for the Cashew Cookie flavor so I whipped them up today.  I added 1 extra ingredient that I think takes these to the next level.

       

      Cashew Cookie Larabar Bites

       

      The ground vanilla beans really perk this recipe right up.  They are so good! You can also use vanilla extract, but I would only use 1 teaspoon instead of two.

      Looking for more cashew cookie recipes?

      Cashew Cookie Larabar Bites

      Cashew Cookie Larabar Bites

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      Prep Time 10 min Serves 12 balls     adjust servings

      Ingredients

      Instructions

      1. In the food processor , grind the cashews into a fine consistency. 
      2. Then add in the remaining ingredients and pulse until a dough starts to form.
      3. Roll into balls and place on a parchment lined plate.
      4. Stick the balls in the fridge for about an hour to firm up. I got 12 balls out of my batch. Enjoy!

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      Pumpkin Coconut Mousse (Vegan and Paleo)

      Melissa King 41 Comments

      Pumpkin Coconut Mousse.  Pumpkin and coconut.  The two flavors are very different, but they go so well together.  I whipped up this light and healthy pumpkin mousse in practically no time at all.

      It would be great for Thanksgiving.  A new twist on your typical pumpkin desserts and mousse recipe.  I used a mousse recipe very similar to my Grain Free Pumpkin Tart filling.

       

      pumpkin coconut mousse

      If you don’t care for the taste of coconut, you can certainly try this recipe using heavy whipping cream as well.

      I also already have an Almond Butter Mousse recipe on my blog that is equally delish!  It’s like pumpkin pie without the crust.

      Pumpkin Coconut Mousse

      Pumpkin Coconut Mousse

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      Prep Time 20 min Serves 4 - 6 servings     adjust servings

      Ingredients

      Instructions

      1. The night before you go to make this, place an unopened can of coconut milk in the fridge.
      2. The next morning, pull out the can and open it.
      3. Scoop out the solid white part and place it in the mixture. You can save the leftover liquid for smoothies.
      4. Using the whipping attachment, whip the coconut into a cream. I did this with my KitchenAid mixer .
      5. While that is whipping, make the pumpkin mixture. In another bowl, combine the pumpkin, spices and maple syrup and mix well.
      6. Once the “cream” is done, gently fold it into the pumpkin mixture.
      7. Chill in the fridge until it is ready to be eaten. Enjoy!

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      Pecan Coconut Truffles

      Melissa King 15 Comments

      So yesterday I had this great idea.  I was going to make a sweet spread out of pepitas and pecans.  You know, with a little spice for the season?  Well my idea was a fail because my spread never got to the right consistency.  So instead of scrapping the whole thing, I turned them into delicious truffles!  If you like my Coconut Truffles, you will love these!

      pecan pumpkin truffles watermark

      I added the coconut to hide the not so appealing color of the truffles.  You could also coat them in chocolate if you like.  These are a cinch to make and taste so good!  They would be great for holiday parties along with my Pistachio Truffles.

      Pecan Coconut Truffles

      Pecan Coconut Truffles

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      Prep Time 10 min Serves 10 balls     adjust servings

      Ingredients

      Instructions

      1. In the food processor , combine the pepitas and pecans.  Grind them into a course consistency. 
      2. Then add in the spices, oil and maple syrup and continue to pulse until a loose dough starts to form. 
      3. Roll the dough into balls and place them in the fridge to firm up. 
      4. Once firm, roll the balls into a small amount of water and then roll them into the coconut. 
      5. Once all are done, place them back into the fridge for a few minutes.

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      Recipe Notes

      I got 10 balls out of my batch. Enjoy!

      Creamy Tomato and Carrot Soup (Vegan)

      Melissa King 53 Comments

      Creamy Tomato and Carrot Soup.  I love tomato soup. Back in the day, I used to really love Campbell’s tomato soup. You know the kind in the can that is loaded with sodium?

      I used to bring one to work at least once a week. So I tried to create a homemade creamy tomato soup that is much tastier and with less sodium.

       

      creamy tomato and carrot soup

       

      Even though my creamy tomato and carrot soup tasted very much like tomato soup, the color of the carrot came out more than the tomato.

      As I am writing this post, I am enjoying a bowl of this for lunch with a gluten free corn muffin as a side.  Yum!

       

      Creamy Carrot and Tomato Soup

       

      Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube Channel.

      Looking for more soup recipes? I’ve got you covered.

      Creamy Tomato and Carrot Soup

      Creamy Tomato and Carrot Soup

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      Prep Time 15 min Cook Time 5 hr, 30

      Ingredients

      • 10 vine ripened tomatoes (or 6 cups tomatoes) peeled and rough chopped
      • 4 cups veggie broth
      • 3-4 garlic cloves minced
      • 1 small onion diced
      • 1 medium carrot diced
      • 2 celery stalks diced
      • 2 cups almond milk
      • 4-6 basil leaves
      • 2 T arrowroot
      • salt to taste

      Instructions

      1. Throw the veggie broth, tomatoes, carrot, celery, garlic, onion and salt into the crock pot and cook on high for at least 5 hours.
      2. Once the soup is done, add the milk and basil the blend with an immersion blender .
      3. You can also transfer the mixture into a blender and blend that way.

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      Recipe Notes

      If the soup seems a little on the thin side, feel free to add some arrowroot to thicken it up. We added about 2 tablespoons. We got about 5 servings out of ours. You can serve immediately or refrigerate for later. The soup is also freezable. Enjoy!

       

      Creamy Carrot and Tomato Soup