Buffalo Cauliflower Bites

Buffalo Cauliflower Bites

I love Buffalo flavored foods and roasted vegetables. The combination of the roasted cauliflower and Buffalo sauce makes for a fabulous combination for a delicious appetizer or salad topping. This recipe is gluten free, Paleo, and Keto friendly.

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When I discovered Primal Kitchen’s Buffalo Sauce I was so excited. I immediately started putting it on everything I made. I was in heaven. Buffalo chicken is such a comfort food for me, especially during Football season in my house. Another substitution is Frank’s Red Hot, or your hot sauce of preference.

I’ll typically make this dish as a side to grilled chicken, as an appetizer, or as a topping to put on my salads in place of meat. If I make a larger batch then I will simply place the leftovers in the oven at 400 degrees on a parchment lined baking dish for about 6-8 minutes until crisp again. I love making this not only because it tastes great, but because it is such an easy recipe with ingredients I always have on hand. I will serve this alongside raw veggies, or on top of my salads with some additional hot sauce and ranch dressing drizzled on top. If you have fresh dill around then I would suggest using that as a garnish. I hope you enjoy!

Buffalo Cauliflower Bites

Mindful Living With Amanda
Gluten Free, Paleo & Keto Friendly
Course Side Dish

Ingredients
  

  • 16 oz frozen cauliflower florets
  • 2/3 cup almond flour
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 2/3 cup coconut milk
  • 1/4 cup Buffalo sauce

Instructions
 

  • Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
  • Mix the almond flour, salt, paprika, garlic and onion powders, oregano and coconut milk together
  • Toss and evenly coat the cauliflower florets
  • Spread the cauliflower out on the baking sheet and roast x15 minutes, toss again, and roast for an additional 10 minutes
  • Toss the roasted cauliflower in the Buffalo sauce and serve immediately*

Notes

Serve this with ranch dressing, additional Buffalo sauce, and fresh veggies. 
*To reheat throughout the week you simply preheat the oven to 400 degrees and roast for about 6-8 minutes
Apple Pie Bites

Apple Pie Bites

Give me apple pie and apple crisp anything. I love the crisp apple taste blended with the warming spices of cinnamon and nutmeg. My Apple Pie Bites recipe will be sure to hit the spot for when you get a craving for fall or anything apple. These are gluten free, dairy free, and paleo friendly!

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I love making any of my bites recipes to keep on hand for my family. They are a clean and healthy snack to pack for after school commitments, hikes, or just to dig into when we need a little energy boost throughout the day. These are a great alternative to conventional snack and breakfast bars you find at most food stores. I am always a fan of a simple ingredient list that you don’t have to hem and haw about.

Like most of my recipes, the instructions are very minimal. All you have to do is toss all of the ingredients listed below into a food processor, and let it go until a ball of dough forms. The dough will be a bit sticky, but that is from the natural creaminess of the nuts, dates, and soft-dried apples. I find my soft-dried apples at Whole Foods, and all that is inside are apples and water. I have not tried this recipe with the more commonly found dried, crunchy apple slices, so I don’t know if that will be a good substitute.

Whenever I make apple crisp or pie recipes I always put some lemon inside. The citrus brings a nice little something to all apple flavored things. In most of my baking recipes I usually add cinnamon and nutmeg. These two spices play off of each other nicely. I hope you enjoy these little bites as much as we do.

Apple Pie Bites

Mindful Living with Amanda
Gluten & Dairy Free | Paleo Friendly
Cook Time 5 mins
Course Appetizer, Dessert, Snack
Servings 14 bites

Ingredients
  

  • 1 cup dates
  • 1/2 cup soft-dried (unsweetened) apple slices
  • 1/2 cup raw, unsalted cashews
  • 1/2 cup raw, unsalted almonds
  • 1/4 cup unsweetened raisins
  • 1 lemon juiced
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions
 

  • Toss all of the ingredients into a food processor, and turn it on to blend until a ball of dough forms
  • Use a spoon or a small ice cream scooper to gather the dough, and then roll into bite sized balls
  • Store them in an airtight container in the fridge for up to 1-2 weeks for optimal freshness.
Keyword gluten free, paleo recipes
Buffalo Chicken & Cauliflower Dip

Buffalo Chicken & Cauliflower Dip

Where are all of my Buffalo Chicken Dip lovers at? I absolutely love a classic Buffalo Chicken Dip, and so I wanted to create a healthier version that is free from dairy. This dip is dairy and gluten free, and it is Whole 30, Keto, and Paleo compliant. Serve this up with some veggies, crackers, or chips for a crowd pleasing appetizer for your next dinner party!

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I absolutely adore all of Primal Kitchen’s products. All of their products are simple and clean. Most of them are Whole 30, Paleo, dairy, and gluten free. They have a high quality standard for each and every product they put out. They have a variety of sauces, salad dressings, oils, pasta sauces, collagen, and protein available at most stores such as Target and Whole Foods. I recommend them for anyone wanting to make healthier swaps within their pantry for worry free additions to any meal.

I recently posted the recipe for my Cauliflower Dip, which is a fun twist to the traditional hummus found at the grocery store. Recently, I served the dip at a small dinner party, and no one had any idea there was even cauliflower in it. People repeatedly complimented me on my homemade hummus. My husband immediately suggested I modify the recipe to create a buffalo chicken dip, and I could not have agreed more. Enter, my Buffalo Chicken & Cauliflower Dip.

This recipe is simple to make, and involves no more than 20 minutes. The most time consuming part is cooking the chicken, and roasting the cauliflower. This recipe is Whole 30 compliant, Keto and Paleo friendly, and it is gluten and dairy free. I hope you enjoy this recipe as much as we do. This will make an excellent appetizer for a dinner party or cookout. You can serve it warm or cold. I recommend drizzling extra buffalo sauce and ranch dressing on top for a little extra flavor (depending on how much spice you can like). Enjoy!

Buffalo Chicken & Cauliflower Dip

Mindful Living With Amanda
Keto, Paleo, Whole30 Compliant | Dairy & Gluten Free
Course Appetizer, Side Dish

Ingredients
  

Roasted Cauliflower

  • 16 oz organic, frozen cauliflower florets
  • 1 tbsp avocado oil
  • 2 whole garlic cloves (peel still on)
  • sprinkle of sea salt

Instant Pot Shredded Chicken*

  • 1 pound chicken breast (you will only use 1 cup)
  • 1 cup chicken broth

Dip Ingredients

  • 4 tbsp buffalo sauce (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
  • 1 tsp fresh dill
  • 1/2 tsp sea salt
  • 1/4 cup raw, unsalted cashews

Garnish

  • 2 tbsp ranch dressing (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
  • 2 tbsp buffalo sauce

Instructions
 

Roasted Cauliflower

  • Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
  • Add the cauliflower, whole garlic cloves (with the peel still on), avocado oil and a dash of sea salt to the baking sheet and toss until well combined
  • Roast the cauliflower for 18 minutes

Instant Pot Chicken

  • Cut the chicken breasts into thirds, and add it to the pot with the chicken broth
  • Turn the Instant Pot to pressure cook (high) for 15 minutes then release after 4 minutes on low
  • Use only 1 cup of the cooked chicken, and pulse it 10x in a food processer until shredded. Then add it to a separate mixing bowl.

Dip

  • Transfer the roasted cauliflower to the empty food processor, and squeeze the garlic cloves from the peels on top
  • Add the cashews, salt, buffalo sauce, and dill
  • Process the ingredients until smooth, and then transfer to the mixing bowl with the chicken and stir until evenly combined.
  • Garnish with additional buffalo sauce, ranch dressing, and dill.

Notes

*You can substitute the Instant Pot shredded chicken with a rotisserie chicken, or baked chicken shredded into pieces
*Roast the cauliflower and pressure cook the chicken at the same time to cut down on the cooking time
Roasted Cauliflower Dip

Roasted Cauliflower Dip

If you are a lover of hummus then you will love this dip. My Roasted Cauliflower Dip is gluten free and paleo friendly. Serve this at your next dinner party or cookout for a light appetizer with lots of flavor!

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I love hummus, but when I started looking at the labels of common brands found at the grocery store I decided I wanted to trial making my own recipe that is simple and clean. Lately, I have been following a Paleo type diet in prep for starting Dr. Will Cole’s Inflammation Spectrum program. I love cauliflower, and I always have a few bags of fresh and frozen florets on hand. Cauliflower is a great vegetable that is full of anti-inflammatory compounds.

I will serve this dip with raw vegetables, gluten free crackers such as Flackers or SimpleMills, and/or beet chips. I love making beet chips, and I imagine I would like it more if I had an air fryer. To make the chips, I wash and thinly slice the beets. Then, I line them on top of a nonstick wire baking rack placed on top of a baking sheet. I’ll lightly brush the beets with avocado oil on both sides and sprinkle them with sea salt. I’ll roast them at 400 degrees for about 18-20 minutes, while turning them halfway through. Once they are crisp take them out, and let them cool before serving with the dip.

Roasted Cauliflower Dip

Mindful Living With Amanda
Gluten Free & Paleo
Course Appetizer, Side Dish, Snack

Ingredients
  

  • 16 oz bag of frozen organic cauliflower florets
  • 1 tbsp avocado oil
  • 2 whole garlic cloves (peel still on)
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • 1/4 cup raw, unsalted cashews
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp cumin

Instructions
 

  • Preheat an oven to 400 degrees, and line a baking sheet with parchment paper
  • Place the cauliflower and whole garlic cloves onto the baking sheet, and then toss with avocado oil, paprika and salt until evenly seasoned.
  • Roast the cauliflower for 12 minutes
  • Place the cauliflower, garlic cloves (removed from the skin), lemon juice, cashews, oregano, cumin, and parsley into a food processor and turn it on. While the ingredients are being processed slowly add in the olive oil, and let it go until the mixture is nice and smooth.
  • Serve immediately or store it in the fridge in an airtight container for up to 5 days for optimal freshness.

Notes

*I will drizzle additional extra virgin olive on top of the dip and dust with some paprika when serving
*Depending on how you prefer the texture you may want to add more olive oil.  I like mine with some texture, so I only use the 2 tbsp measurement.
Pistachio & Vanilla Protein Bites

Pistachio & Vanilla Protein Bites

Dig into these Pistachio & Vanilla Protein Bites for a nutrient dense snack that will keep you fueled for the day ahead. Keep these in the fridge for a healthy alternative to conventional protein bars when you need a little pick me up. These are gluten free and paleo friendly.

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Pistachios are a nutrient dense nut that is an excellent source of fiber, protein and fat. Whenever I buy nuts I always opt for a raw and unsalted kind. If you look at the labels you may be surprised to see that there can sometimes be added salt, oils, and sugars inside common brands found at the grocery store. Being a mindful consumer is the best thing you can be when browsing the isles these days.

Nuts generally have a creamy texture, so it was a no brainer to mix them with a nice vanilla protein powder for an extra punch of fuel. For this recipe I used Primal Kitchen’s Vanilla Coconut Collagen Fuel. I typically always have that protein in my pantry, because it has a nice and light vanilla flavor that isn’t overbearing. For the honey you want to use a raw kind, because it goes through less processing than regular honey. Regular honey looses most of its nutrients when it is processed, and often contains additives.

I pack these for my husband for long work days, or I will make them to keep in the fridge for a grab and go snack before school picks up and after school commitments. These are nutrient dense with a nice blend of protein and healthy fats to balance your blood sugar levels to prevent a spike and burn effect. These are gluten free and paleo friendly.

Pistachio & Vanilla Protein Bites

Mindful Living With Amanda
Gluten Free, Paleo
Prep Time 5 mins
Course Snack
Servings 8 Bites

Ingredients
  

  • 1/4 cup organic, raw, unsalted pistachios
  • 1/4 cup organic, raw, unsalted cashews
  • 1 cup dates
  • 1/2 tsp vanilla extract
  • 1 scoop vanilla protein powder
  • 1 tbsp raw honey

Instructions
 

  • Combine the cashews, pistachios, dates, vanilla extract and vanilla protein in a food processor. Pulse until finely broken down.
  • Fold in the honey until nicely combined, and a dough like consistency is formed.
  • Use an ice cream scooper or spoon to scoop out spoonfuls, and then roll into 8 balls.
  • Store in the fridge in an airtight container for up to 2 weeks. Enjoy!
Carrot Cake Bites

Carrot Cake Bites

Are you looking for a healthy dessert or snack that packs in the nutrients and satisfies your sweet tooth? Then you will love these Carrot Cake Bites. These are simple to make and have a simple list of clean ingredients that are paleo friendly and gluten free.

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Spring time is calling, and so is everything carrot cake. These energy bites are fabulous to make for a dessert or snack. I’ll keep these in the fridge for a bridge snack between meals or enjoy one after dinner. My husband will pack these energy bites in his lunch in exchange for a protein bar.

I love how easy these are to make. Just pop everything into the food processor, pulse, roll into bites, roll into shredded coconut, and you are good to go. The whole process takes no longer than 10 minutes. These will stay good in the fridge for up to 2 weeks in an airtight container.

Carrot Cake Bites

Mindful Living With Amanda
Gluten Free & Paleo Friendly Dessert or Snack
Course Dessert, Snack
Servings 16 Bites

Ingredients
  

  • 1 cup dates
  • 1 cup raw, unsalted pecans
  • 1 cup raw, unsalted cashews
  • 1 medium carrot, peeled and chopped
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 cup unsweetened, shredded coconut

Instructions
 

  • Put all the ingredients into a food processor, and blend until a dough forms.
  • Scoop out generous spoonfuls and roll into balls.
  • Optional to roll them into unsweetened, shredded coconut.
  • Store in the fridge in an airtight container for up to 2 weeks, or you can freeze for up to 3 months.
Yogurt & Chocolate Covered Berries

Yogurt & Chocolate Covered Berries

Calling all chocolate lovers who crave dessert after a meal, but need something clean and healthy to have on hand. This grab and go snack or dessert is simple to make, and nice to have for when your chocolate cravings strike. These can be made dairy free, gluten free and paleo friendly.

Have you ever had the Trader Joe’s chocolate covered strawberries? Oh my goodness. They are amazing, but a little pricey for what you get. I made this recipe to have on hand for a quick treat after a meal. I love how light and clean these are.

I love the touch of yogurt for these for a little subtle sweetness. For the yogurt I use Forager and Kite Hill brands for a dairy free option. If you can tolerate regular or Greek yogurt then I would recommend a plain or vanilla flavor to nicely compliment the chocolate and fruit. You can also totally omit the yogurt as well. Whatever floats your boat, and suits your dietary needs.

Yogurt & Chocolate Covered Berries

Mindful Living With Amanda
Gluten and Dairy Free, Paleo Friendly
Course Dessert, Snack

Ingredients
  

  • 3/4 cup dairy free yogurt
  • 3/4 cup dark chocolate*
  • 1 tsp coconut oil
  • 1 package of organic strawberries
  • 1 package of organic blueberries

Instructions
 

  • Line a baking sheet or two large plates with parchment paper (make sure they will fit into your freezer)
  • Wash and pat the berries dry
  • Use a toothpick or fork to dip the blueberries into the yogurt
  • Slice the strawberries and spread the yogurt on top
  • Freeze the fruit for 30 minutes
  • Melt the chocolate and coconut oil in a microwave safe dish, while stirring every 30 seconds until smooth
  • Use a fork or toothpick and dip the blueberries into the chocolate and separate onto the parchment paper lined dish. Place back into the freezer for an additional 30 minutes.
  • Use a spoon to drizzle the chocolate on top of the strawberries, and return to the freezer for another 30 minutes
  • Once the chocolate is hardened, serve, and enjoy!
    Store in the freezer in an airtight container for up to 1 month for optimal freshness.

Notes

*For paleo use Hu Gems for a clean option
*I take these out and let them sit for a few minutes before I eat them, so they have a chance to soften a bit.
Tropical Frozen Yogurt Bark

Tropical Frozen Yogurt Bark

Here is an easy to make simple treat to keep on hand for healthy snacking that can be made dairy free, gluten free and kid friendly! This is a clean and refreshing treat to enjoy on the patio during those warm summer days.

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This is such a simple and clean snack or dessert to make. My kiddos love helping me make and eat this yummy treat. For a dairy free option I love Kite Hill or Forager brand yogurts. For this I used Siggi’s Vanilla brand. I enjoy vanilla flavored, but if plain is your jam then that works just as well. You can really dress this up anyway you want. Have fun with adding nuts, different fruits, nut butters, etc. The options are limitless.

I wanted a tropical vibe to this bark variation, so naturally I used strawberries, pineapples and coconut. I used unsweetened shredded coconut for reduced inflammation, and for a clean option that’s minimally processed. For the granola I used Purely Elizabeth, but any gluten free brand you are partial to will work.

I hope you enjoy this as much as we do! Store this in an air tight container in the freezer for up to 1 month for optimal freshness. Break a part and enjoy on the go or on the patio during those warm summer days for a refreshing treat!

Tropical Frozen Yogurt Bark

Mindful Living With Amanda
Gluten Free
Prep Time 10 mins
Cook Time 2 hrs

Ingredients
  

  • 1/2 cup Vanilla yogurt of choice
  • 1/4 cup Chopped pineapple
  • 1/4 cup Chopped strawberries
  • 1/4 cup Gluten free granola
  • 1 tbsp Unsweetened shredded coconut

Instructions
 

  • Line a baking dish or sheet with parchment paper
  • Spread the yogurt evenly on the dish
  • Sprinkle the fruit, granola and coconut evenly on top of the yogurt, and gently press down the pieces
  • Freeze the yogurt for 2-3 hours until it is completely hardened
  • Break the yogurt apart into pieces and store in an air tight container for up to 1 month for optimal freshness

Chocolate Covered Strawberry Bites

Chocolate Covered Strawberry Bites

If you are a fan of chocolate covered strawberries then you will love this bites recipe. This is the perfect grab and go snack that will fuel you up with energy and satisfy your sweet tooth all at the same time. You will find it hard to have just one! This recipe is paleo, grain, dairy and gluten free.

There is something very satisfying about chocolate covered strawberries. The sweetness from the berries and the subtle hint of chocolate is out of this world. I love having these as a snack in the fridge during the week. Often times when I am on the hunt for a clean snack bar it can be difficult to find an option that is simple and clean. Lately, I have found pleasure in knowing exactly what I am eating, and knowing that it wasn’t prepared in a far off distant factory. Don’t get me wrong I am not the perfect eater, but when I have the opportunity to make something homemade that is minimal time and effort I go all in.

For my bites recipes they all kind go the same way in terms of preparation. You place the dates, cashews, vanilla extract, almonds, and maple syrup into the food processor and pulse it about 10 times. Then, I add in the unsweetened freeze dried strawberries, and let it go until a ball of dough forms. Once the mixture is good to go you will use a cookie scooper or a spoon to scoop out generous spoonfuls and roll them into balls. Place them onto a plate or cookie sheet lined with parchment paper.

Once the bites are all formed (you should get about 16 from this recipe) then you will prepare the chocolate. Simply, melt the chocolate and coconut oil in a microwave safe dish and stir every 30 seconds until it is completely melted. Take a spoon and drizzle the chocolate evenly across all of the bites. Pop the bites into the fridge and let the chocolate harden for about 30 minutes. Then you can serve them or transfer them to an airtight container, and they will stay good in the fridge for up to 1 week or you can freeze them for up to 3 months and take them out as needed for a nice sweet treat.

Chocolate Covered Strawberry Bites
Makes 16

Ingredients:

  • 1 cup dates
  • 1 cup raw unsalted cashews
  • 1/4 cup raw unsalted almonds
  • 1/2 tsp vanilla extract
  • 5 tbsp maple syrup
  • 1 cup unsweetened freeze dried strawberries
  • 1/4 cup chocolate chips (Hu gems are recommended for a Paleo and dairy free option)
  • 1 tsp coconut oil

Directions:

  • In a food processor add the dates, cashews, almonds, vanilla, and maple syrup and pulse 10 times
  • Add in the strawberries and let it process until a ball of dough has formed
  • Scoop out generous spoonfuls and roll into balls, and place them onto a baking sheet or plate lined with parchment paper
  • Melt the chocolate and coconut oil in a microwave safe dish while stirring every 30 seconds
  • Drizzle the melted chocolate over the bites evenly
  • Place the bites into the fridge and let the chocolate harden for 30 minutes
  • Serve immediately or transfer to an airtight container. These can stay in the fridge for up to 1 week for maximum freshness or put them in the freezer for up to 3 months.

Enjoy!

Raspberry Lemon Poppyseed Bites

Raspberry Lemon Poppyseed Bites

I am loving the feels of raspberry and lemon in this Bites recipe. This is the perfect blend of citrus from the lemon and the subtle sweetness from the raspberry jam inside. This recipe is light and delicious for a snack or a healthy dessert to bring to a brunch or dinner party. They are gluten, dairy and grain free.

I have been loving all things lemon as the Spring season is upon us. The sun is shining brighter, and nature is in bloom. I am enjoying seeing nature turn greener by the day over here in the North East. Naturally, this beautiful weather is inspiring me to create more and more recipes.

These Bites take minimal time and effort, but taste like a million dollars. The ingredients you need are almond flour, coconut flour, poppyseeds, salt, maple syrup, lemon, coconut oil, and raspberry jam. The raspberry jam I used was Santa Cruz organic seedless red raspberry fruit spread, which I found at Whole Foods. The directions are below. These stay good in the fridge for up to 1 week in an airtight container, or you could freeze them for up to 3 months. I hope you enjoy these. Leave a comment below if you make them and want to share!

Raspberry Lemon Poppyseed Bites
Makes 16

Ingredients:

  • 1 1/2 cup almond flour
  • 3 tbsp coconut flour
  • 2 tsp poppyseeds
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1 lemon, zested
  • 1/3 cup coconut oil, room temperature softened (not melted)
  • 3 tbsp lemon juice
  • About 1/4 c of Raspberry Jam (I used Santa Cruz organic seedless raspberry fruit spread)

Directions:

  • Combine the almond and coconut flour, salt and poppyseeds in a bowl
  • Combine the maple syrup, lemon zest, coconut oil, and lemon with a fork to cream the coconut oil into the mixture. You don’t want clumps of the oil.
  • Add the flour mixture into the wet ingredients and mix until well combined
  • Place the dough mixture and your jam of choice into the fridge for 10 minutes until the dough is firm
  • I used a medium sized cookie scooper to get spoonfuls of the dough, but you can just take a standard spoonful as well
  • Roll the scoop of dough into a ball and then gently flatten
  • Place 1/4-1/2 tsp of raspberry jam into the center of the dough
  • Gently fold the dough around the jam and roll back into a ball
  • Repeat this process until the dough is gone. You should get about 16 Bites from this recipe
  • Optional: you can roll these into shredded unsweetened coconut for some texture if desired
  • Store in an airtight container in the fridge for 1 week, or you can freeze for 3 months and take them out as needed.

Enjoy!