Greek Cauliflower Dip

Greek Cauliflower Dip

Needing a healthy appetizer or spread for a quick dinner or lunch? My Greek Cauliflower Dip is the perfect addition to any dinner party, light lunch with friends, or a backyard BBQ. This recipe is gluten free.

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I created my Cauliflower Dip recipe awhile back when I wanted a low carb alternative to traditional hummus. I was experiencing some inflammation, so I was unable to consume legumes, enter anything cauliflower. Not only did the dip taste great, but no one had any idea that it was not actual hummus. Mom for the win!

You can use frozen or fresh cauliflower, and the ingredients you likely already have on hand. Recently, I decided to dress it up a bit, so I made a mini Greek Salad on top for some flare. My husband and I will eat this for dinner sometimes with a burger or just dig in with loads of vegetables and SimpleMills crackers or plantain chips. For the Greek dressing I used Primal Kitchen brand, but any dressing that is Gluten Free and you enjoy is good. Enjoy!

Greek Cauliflower Dip

Mindful Living With Amanda
Gluten Free
Course Side Dish, Snack

Ingredients
  

  • 1 batch Cauliflower Dip Linked Below
  • 1/2 cucumber, chopped
  • 4 Campari tomatoes, quartered
  • 1/4 red onion, diced
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup crumbled feta cheese
  • Greek Salad Dressing I used Primal Kitchen brand

Instructions
 

  • Prepare the cauliflower dip as intructed *linked below
  • Spread the dip on a serving dish/plate, layer on the remaining ingredients, and drizzle the salad dressing ontop
  • Store this in an airtight container for up to 3 days in the fridge, or serve immediately. Enjoy!

Roasted Kale Caesar Salad

Roasted Kale Caesar Salad

Dig into this delicious and nutritious Roasted Kale Caesar Salad. This salad is beautifully balanced with protein, greens, fiber, and healthy fats to keep you satisfied and fueled up for the day. This recipe is Paleo, Keto, dairy free and gluten free friendly. Enjoy!

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Caesar salad is by far my favorite. I love recreating this classic any chance I get. Now that Costco sells Primal Kitchen’s Caesar Salad Dressing this will be a frequent flyer in my home. Seriously, if you have not tried Primal Kitchen’s salad dressings and marinades you need to go ASAP to your nearest Whole Foods, Target, or Costco. Everything they make is out of this world.

My favorite part about this recipe is that it is so straight forward. No hemming and hawing about if you have enough time to make it, and the ingredients are convenient to find at a local store. Nothing is worse than finding a recipe you love, and then you have to buy a laundry list of ingredients you will likely never use again. This serves about 2-3 people, and makes a great addition to your week night routine or to serve at your next dinner party. This is a great light lunch as well!

Roasted Kale Caesar Salad

Mindful Living With Amanda
Paleo & Keto Friendly | Dairy & Gluten Free
Course Main Course, Salad
Servings 2

Ingredients
  

  • 1 bunch kale washed, torn from the stem, and torn into bite sized pieces
  • 1 lb Brussel Sprouts quartered
  • 2 tbsp avocado oil
  • 3 slices precooked Paleo friendly bacon, chopped
  • 3 tbsp pine nuts
  • 1/2 large shallot, diced
  • 1 rotisserie chicken, shredded
  • Caesar Salad Dressing Primal Kitchen is Keto & Paleo compliant
  • sea salt

Instructions
 

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper
  • Toss the Brussel Sprouts with 1 tbsp avocado oil and sprinkle with sea salt. Roast in the oven for 8 minutes.
  • While the sprouts are roasting, prepare the kale. Massage the torn kale with 1 tbsp avocado oil and sprinkle with sea salt in a medium sized bowl.
  • Spread the kale over the Brussel Sprouts and roast together for an additional 4 minutes
  • While the veggies are roasting, place the diced shallot, pine nuts and bacon in a pan and toast over medium heat until fragrant and the pine nuts are golden brown
  • When everything is done, layer in the roasted veggies, toasted nuts, shallot, bacon, chicken, and drizzle with Caesar dressing. Enjoy!

Spiced Overnight Oats

Spiced Overnight Oats

This simple and healthy breakfast option will hit all the spots when you are wanting something with a little bit of cinnamon and spice in the morning. This recipe is gluten and dairy free.

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It does not need to be Fall in order for me to want anything spiced. These almost have a bit of a chai flavoring. They are delicious! These are great to serve up as a breakfast or midmorning snack. They are fun to make for the kiddos, and then let them play with the different toppings in the morning.

I created a vanilla and a chocolate flavor, because sometimes you just need a little something chocolatey when the cravings strike. I also included my vanilla cinnamon coconut milk recipe, which I use frequently in most of my recipes. If coconut isn’t your thing then feel free to sub in your preferred dairy free milk. You really can’t go wrong.

Spiced Overnight Oats

Mindful Living With Amanda
Dairy & Gluten Free
Course Breakfast
Servings 2 Jars

Ingredients
  

Chocolate Spice Oat Jar

  • 1 cup gluten free oats
  • 1 1/4 cup coconut milk *see below
  • 2 tbsp cocoa powder (unsweetened)
  • 1/2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg, cardamom
  • 1/2 tsp cinnamon
  • 2 tsp chia seeds
  • Toppings: 1/3 sliced banana, dairy free vanilla yogurt, cacao nibs, hemp seeds and toasted coconut

Vanilla Spice Oat jar

  • 1 cup gluten free oats
  • 1 1/4 cup coconut milk *see below
  • 1/2 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg, cardamom
  • 1/2 tsp cinnamon
  • 2 tsp chia seeds
  • Toppings: roasted coconut and sliced almond, hemp seeds, nut butter, dairy free yogurt and raspberries

Homemade Coconut Milk

  • 1 can of full fat coconut milk
  • 4 cups filtered water
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Instructions
 

  • Combine all the ingredients in a large mason jar or airtight container and shake vigorously until well blended
  • Combine all the ingredients listed for your selected spiced oats flavor (aside from the toppings) in a mason jar. Cover and shake vigorously until well combined. Let it sit in the fridge overnight or for 2 hours before eating. Add on the toppings and dig in!
Roasted Asparagus & Tomato Shrimp Scampi

Roasted Asparagus & Tomato Shrimp Scampi

Needing an easy and healthy dinner option? This recipe takes less than 20 minutes, and tastes out of this world. Eating healthy does not need to complicated. Dig into this Paleo and Keto friendly dish any night of the week!

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I love a fast and easy dinner option to keep in my back pocket for those busy weeknights that seem to creep up on us all too easy. I frequently make this dish when I am short on time. This has a healthy blend of healthy fats, fiber, greens, and protein to keep you fueled and well balanced.

The roasted tomatoes and asparagus add a little something special to the dish with loads of nutrients. A quick roast in the oven with some avocado oil and sea salt is all you need. For the shrimp I use Whole Food’s frozen wild shrimp for a convienent option, but fresh is always glorious as well. I try to purchase wild caught seafood versus farm raised. I hope you enjoy this as much as I do. Let me know what you think below.

Roasted Asparagus & Tomato Shrimp Scampi

Mindful Living With Amanda
Keto & Paleo Friendly
Course Main Course

Ingredients
  

Roasted Veggies

  • 1 bunch of organic asparagus stalks, trimmed
  • 8 Campari tomatoes, quartered
  • 1 tbsp avocado oil
  • sea salt
  • 1/2 tsp onion powder

Scampi

  • 8 oz wild frozen shrimp
  • 2 tbsp grass-fed butter or substitue for ghee for paleo
  • 1 cup frozen broccoli
  • 1/2 freshly squeezed lemon
  • sea salt
  • 2 minced garlic cloves
  • 2 tsp fresh oregano
  • 1 tbsp fresh basil
  • 1/2 tsp red pepper flakes
  • 1 package of Natural Heaven's Hearts of Palm Pasta

Instructions
 

  • Preheat the oven to 400 degrees. Toss the asparagus and tomatoes with avocado oil, sea salt, and onion powder on a parchment paper lined baking sheet. Roast for 14 minutes.
  • Add the butter and garlic to a large frying pan over medium heat and saute until fragrant.
  • Add the broccoli, shrimp, lemon, red pepper flakes, oregano, basil, and a sprinkle of sea salt, and saute until the shrimp is cooked through.
  • Remove from the heat and add the Hearts of Palm Pasta to the pan, and toss until warmed through and well combined.
  • Top the scampi with the roasted veggies, and garnish with additional fresh basil and lemon wedges. Enjoy!
Strawberry Overnight Oats

Strawberry Overnight Oats

Here is a quick and easy breakfast recipe that will keep you fueled to tackle the day ahead. This is easy to make and prep for a healthy grab and go option during busy weekdays. This recipe is dairy and gluten free.

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I love an easy breakfast option. I will make this recipe for my husband and myself for a healthy breakfast and snack option throughout the week. I sprinkle in some collagen and protein powder for some added nutrients. I typically use Ancient Nutrition Vanilla Collagen Protein for a clean source of protein. My kids will also dig into these too. I mean who can resist that delicious peanut butter goodness dripping over the edge like that?

Strawberry Overnight Oats

Mindful Living With Amanda
Dairy & Gluten Free
Course Breakfast
Servings 4

Ingredients
  

Overnight Oat Layer

  • 1 1/4 cup gluten free oats
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 1/2 cup coconut milk
  • 2 tbsp vanilla protein or collagen powder
  • 1/2 banana, mashed

Layers

  • 1 cup strawberries, diced and mashed
  • dairy free yogurt I use Forager Vanilla Bean Cashewmilk yogurt
  • grain free granola I use Purely Elizabeth brand
  • nut butter
  • strawberries, chopped

Instructions
 

  • combine all of the overnight oat ingredients into a mixing bowl and mix well
  • let the oat mixture sit in the refrigerator overnight or for up to 1 hour
  • layer in the oats, mashed/chopped strawberries, granola, yogurt and nut butter to your liking
  • dig in! You can store these in an airtight container for up to 4 days for optimal freshness.
Easy Simple Mills Peanut Butter Chocolate Chip Brownies

Easy Simple Mills Peanut Butter Chocolate Chip Brownies

I love an easy dessert recipe. For this recipe I use Simple Mills Brownie and Chocolate Chip Cookie mixes for an easy dessert option for when I am short on time. This recipe is gluten free and full of soft baked goodness!

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Simple Mills is a great brand that is gluten free and uses whole ingredients. I love that my children enjoy these, because I don’t have to worry about artificial ingredients that are commonly found in packaged snacks. I also enjoy that this company makes healthy baked goods within reach of people. You can find these mixes at Target and Whole Foods, among other retailers. You can also visit their website to check out all of the amazing products they have.

I make both of the mixes to the package’s directions, however for the cooking fat I sub in coconut oil. I am a lover of coconut oil, and pretty much use that and avocado oil exclusively as my cooking fats of choice in mostly all of my recipes. I think the coconut oil also gives it a creamy light texture.

I simply line an 8×8 baking pan with parchment paper and prepare both mixes. I layer on the brownie mix and then drizzle on 1/4 cup of peanut butter before I drop tablespoons of the cookie dough throughout for the top layer. For soft baked goodness I bake mine on the 25 minute mark, but if you want them more solid you may need to bake them longer, just keep an eye out.

Easy Simple Mills Peanut Butter Chocolate Chip Brownies

Mindful Living With Amanda
Gluten Free
Course Dessert

Ingredients
  

  • 1 package of Simple Mills Brownies prepared to the directions, but sub in coconut oil
  • 1 package of Simple Mills Chocolate Chip Cookies prepared to the directions, but sub in coconut oil
  • 1/4 cup nut butter (I use Peanut Butter)

Instructions
 

  • Preheat the oven to 375 degrees, and line a square 8×8 baking dish with parchment paper
  • Pour the brownie mix onto the bottom layer and spread out evenly
  • Drizzle the nut butter throughout the pan evenly
  • Drop generous spoonfuls of the cookie dough on top, and scatter evenly throughout the pan
  • Bake for 25-30 minutes. I like mine soft baked, so I stay on the 25 minute side of things.
  • Cool completely before slicing and serving.
Caesar Salad With Seared Romaine

Caesar Salad With Seared Romaine

Needing a simple yet vibrant salad for dinner, lunch or get together? This Caesar Salad with Seared Romaine will turn heads, and have people grabbing for second and thirds. This recipe is gluten, dairy, Keto and Paleo friendly! Dig in!

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Caesar salad is by far my favorite salad. I have to be honest I use Primal Kitchen’s Caesar dressing in almost every salad I make. I love that the dressing is Keto and Paleo friendly, but most of all that it is dairy free. When I completed the Inflammation Spectrum by Dr. Will Cole, I definitely realized I do not tolerate dairy well. So, I always enjoy finding delicious dairy free options that often times taste better than the real thing. Love it.

You can find Primal Kitchen items at a lot of retailers these days such as Target and Whole Foods. You can also stock up on some really amazing bundle packages on their website. For the chicken and bacon I use Butcher Box, which has amazing meats that are delivered right to your door step. I have never looked back once I started using their service. Their animals are raised humanely, and they use ethical practices across the board.

I love making this salad for an easy dinner during the week. I also make this for fun lunches on the weekend. I will also increase the ingredients and make a large platter to serve at get togethers. I think the seared Romaine really gives it a nice edge, and the nutty pine nuts add some depth to the flavors. All-in-all this is a delicious and healthy addition into your line up of meals. I hope you enjoy!

Caesar Salad With Seared Romaine

Gluten & Dairy Free, Keto & Paleo Friendly
Course Appetizer, Main Course, Salad, Side Dish

Ingredients
  

  • 2 whole Romaine hearts
  • 2 chicken breasts
  • 2 tbsp avocado oil
  • 1 tsp Adobo seasoning *I use Frontier Co-Op brand
  • 1 cup grape tomatoes
  • 1/4 cup raw, unsalted pine nuts
  • 4 slices of bacon
  • sea salt
  • Primal Kitchen Caesar Salad Dressing *Or your dressing of choice

Instructions
 

  • Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper
  • On one baking sheet place the chicken breasts down and season with 1 tbsp of avocado oil and the Adobo seasoning. Bake for 25-30 minutes until cooked through.
  • During the last 15 minutes of the chicken's cooking time, scatter the grape tomatoes throughout the pan. Return the pan into the oven until the chicken is fully cooked.
  • Place the 4 slices of bacon onto the second baking sheet, and add it into the oven to crisp during the last 10 minutes of the chicken's cooking time. Cook until the bacon is crisp to your liking.
  • Toss the pine nuts into a small frying pan and toast them over medium heat. Stir the nuts frequently to avoid burning. Remove from the heat once golden brown and fragrant.
  • While the chicken and bacon are cooling, heat a skillet over medium heat and add the remaining avocado oil in.
  • Cut the Romaine hearts in half (length wise). Place the Romaine hearts (2 at a time) flat side down onto the skillet and sear 1 minute each side while sprinkling sea salt on top. Repeat this step for the last 2 Romaine hearts.
  • Layer the seared lettuce on the plate, and top with the chopped chicken, tomatoes, bacon, and toasted pine nuts. Evenly drizzle the Caesar dressing ontop and garnish with lemon wedges. Enjoy!
PB Cup Smoothie Bowl

PB Cup Smoothie Bowl

Calling all peanut butter cup lovers! This delicious PB Cup Smoothie Bowl recipe is packed with nutrients, and it is fully balanced to fuel you up for the day ahead. This is Paleo friendly if you sub in some equally delicious almond butter. Enjoy!

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My morning routine involves a fasted workout of some sort, which is followed by a balanced breakfast to help repair my muscles. I enjoy getting in some form of movement in my mornings before I head downstairs to start the morning grind with my family. My morning movement is something I keep sacred for myself, which is distraction free. I meditate, journal, and complete a workout that serves my body for that particular day. Then, I eventually make it downstairs, make myself some tea, pack lunches, and then save smoothie making until the end. If you are a parent you know that starting your blender before the kids wake up is always a gamble.

I typically use a protein powder that also has a collagen complex. I will use Ancient Nutrition’s Multi Collagen Protein powders or Primal Kitchen’s Collagen Fuel in most of my smoothies. I look for grass-fed collagen powders that are simple in nature without an exhausting list of ingredients. Collagen in general is a great addition to any diet for enhanced hair, skin, joints and digestion. Aside from smoothies I will add this into my coffee, baked goods, energy bites, oatmeal, etc. I grab this from their website or at my local Whole Foods store.

Something that I have carried with me after reading the Body Love series by Kelly LeVeque is that meals and smoothies should have a healthy balance of fiber, protein, healthy fats and greens. So, despite this smoothie looking like a dessert there is actually cauliflower rice in the mix. Frozen cauliflower rice is something I often use in my family’s smoothies, because it is flavorless but packs a punch with nutrients. If you are living a Paleo lifestyle then I would sub in almond butter for the peanut butter, and it is just as delicious. I hope you enjoy this creamy smoothie bowl, and dig into it as often as I do my friends!

PB Cup Smoothie Bowl

Mindful Living With Amanda
Dairy & Gluten Free, Paleo Friendly
Course Breakfast
Servings 1

Ingredients
  

  • 1-2 scoops chocolate protein powder I portion out the scoops I need to get 20-30g of protein
  • 1 tbsp peanut butter swap in almond butter for Paleo
  • 3/4 cup unsweetened, coconut milk
  • 1 cup frozen, cauliflower rice
  • 1 tbsp ground flaxseed

Toppings

  • cacao nibs, grain-free granola and additional nut butter

Instructions
 

  • Blend all of the smoothie ingredients together in a high-speed blender until smooth
  • Sprinkle on the toppings for some more texture and nut butter goodness

Notes

If the smoothie is too thick, add in small amounts of additional coconut milk.  Be careful not to add in too much liquid, so it remains thick for scooping.
Easy Shrimp Scampi

Easy Shrimp Scampi

I love a quick and easy dinner recipe. My Easy Shrimp Scampi recipe takes no more than 10 minutes to make, and it is grain free and Keto friendly! Dig in!

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I love easy recipes, especially for nights when we are on the go. I also love one pan meals for an easy clean up. From beginning to end this meal takes no longer than 10 minutes. I use frozen broccoli and shrimp, which simmers in the pan with some chicken bone broth, herbs, lemon juice, and butter. Lately, I have been looking for any reason to use the fresh herbs in our garden. I used fresh basil and oregano on top, and it was amazing. I never realized how fresh herbs can really brighten up any meal. I recently started putting fresh rosemary and oregano in my bone broth when I drink it for a snack. Try it, it is amazing.

The brand of shrimp I use is Whole Foods’ Whole Catch Pink Shrimp. I will keep these on hand for quick and easy dinners or lunch. When buying seafood you want to opt for wild caught, and from regions of the world that are less polluted. I have to admit the seafood landscape seems pretty grim these days, but do your part and educate yourself as much as you can without driving yourself insane. I hope you enjoy this easy and delicious meal. Let me know your thoughts! Enjoy!

Easy Shrimp Scampi

Mindful Living With Amanda
Gluten Free, Keto Friendly
Course Main Course
Servings 2 people

Ingredients
  

  • 1 1/2 cups frozen shrimp
  • 2 cups frozen broccoli florets
  • 2 tbsp grass fed butter or ghee
  • 1/4 cup chicken bone broth
  • 1 9 oz package of Natural Heaven's Hearts of Palm Pasta
  • 1/4 tsp crushed red pepper
  • 1 tsp Italian seasoning
  • 1 lemon, juiced
  • sprinkle of sea salt
  • Garnish with fresh basil, oregano, and/or lemon wedges

Instructions
 

  • Heat the butter or ghee in a large pan over medium heat
  • Add in the shrimp, broccoli, Italian seasoning, crushed red pepper, lemon juice, and bone broth and stir frequently until the shrimp and broccoli are cooked through
  • Remove from the heat and toss in the hearts of palm pasta until well combined
  • Serve with fresh basil, oregano, and lemon wedges
Chocolate Protein Cookies

Chocolate Protein Cookies

Calling all chocolate lovers looking for a healthy snack packed with protein for a midday or morning recharge. These protein cookies are paleo friendly, gluten and dairy free!

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When I think about protein snacks I often think of either an intense sugar taste, or an extremely dry and bland texture. There are some good options on the market such as Tone It Up, Primal Kitchen Collagen Bars, and Bullet Proof, which I typically keep on hand. However, there are several protein bars and snacks that are full of unnecessary and unhealthy ingredients that can end up spiking your blood sugar levels, which leave you hungry shortly after consuming.

Recently I decided to try to make my own protein cookies, which can serve as a midday or morning snack in addition to a healthy breakfast option. To be honest, I also really needed to use the bananas on my table. My kids are not banana bread fans, so I have to get crafty.

These cookies are super simple to make. For the protein powder I use Tone It Up, Ancient Nutrition, or Primal Kitchen Collagen Fuel. Again, look on the label to see what you are consuming. Try to avoid a protein that has a long list of ingredients and high sugar content. If your batter ends up being too think then add in a little coconut milk to your preference. Combine all of the ingredients and bake for 6-8 minutes until the tops crack. I like all things soft baked, so I lean towards the 6 minute mark. Enjoy!

Chocolate Protein Cookies

Mindful Living With Amanda
Gluten & Dairy Free, Paleo Friendly
Course Breakfast, Snack
Servings 12 cookies

Ingredients
  

  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tbsp coconut sugar
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 banana, mashed
  • 1 tbsp chocolate protein powder
  • 1 tsp pure vanilla extract
  • 2 tbsp dark chocolate, chopped

Instructions
 

  • Preheat the oven to 350 degrees
  • Using a fork or a standard mixer, combine all of the dry ingredients
  • Add in the maple syrup, melted coconut oil, banana, and vanilla extract. Mix until well combined.
  • Using an ice cream scooper or a generous tablespoon, scoop out 12 cookies onto a nonstick baking sheet. Roll the cookies into a ball and flatten slightly with the palm of your hand.
  • Bake for 6-8 minutes, until the tops slightly crack. Allow the cookies to cool for 2 minutes before serving, or store them in your refrigerator in an airtight container up to 1-2 weeks for optimal freshness. Enjoy!