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!

Roasted Cauliflower & Cashew Chimichurri

Roasted Cauliflower & Cashew Chimichurri

Need a vegetable based appetizer, or a side dish for a dinner party or a nice night in? My Roasted Cauliflower & Cashew Chimichurri is out of this world. This recipe is Keto, Paleo, and gluten free. Dig into this simple dish that will please everyone around the table.

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Cauliflower is an amazing vegetable that is so versatile either as florets or rice. Cauliflower is a great low carb but fibrous option to add into many Keto and Paleo approved meals. Cauliflower is a great anti-inflammatory vegetable that is rich in antioxidants, Vitamins K and C.

I have to admit that years back I was not a fan of roasted vegetables. Fast forward about 10 years and I have roasted vegetables multiple times a week. I frequently make sheet pan dinners, or I roast a ton of vegetables to meal prep for quick meals for the upcoming week. The process is just too easy, and the roasted flavors is delicious. I also enjoy the texture that comes along with crispness.

This is great as a side dish to grilled chicken or steak, or you can serve it as an appetizer. It is best to serve while the cauliflower is still warm, but I have had it cold as well and it still tastes amazing. You will most likely have some leftover sauce, but you can save it and use it as a topping for your next taco night. I hope you enjoy this light dish as much as I do!

Roasted Cauliflower & Cashew Chimichurri

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

Ingredients
  

Roasted Cauliflower

  • 1 head of cauliflower chopped into bite size florets
  • 3 tbsp avocado oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt

Cashew Chimichurri

  • 1/4 cup unsalted cashews
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1/4 cup fresh lime juice
  • 2 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/4 tsp crushed red pepper flakes

Instructions
 

Roasted Cauliflower

  • Preheat the oven to 450 degrees, and line a large baking sheet with parchment paper
  • Whisk together the avocado oil, onion and garlic powders, paprika and salt
  • Drizzle the oil mixture onto the chopped cauliflower florets and toss until evenly coated
  • Roast the cauliflower for 12-14 minutes until crisp to your preference

Cashew Chimichurri

  • Place all of the sauce ingredients into a food processor, and process until the mixture is smooth
  • Serve the roasted cauliflower alongside the Chimichurri sauce for dipping. Enjoy!
Spiced Grain-Free Granola

Spiced Grain-Free Granola

This granola recipe is incredibly delicious! It is the perfect topper for your yogurt or smoothies. You could also make a nice cereal out of it with a milk of your choice. This recipe includes the warming spices of cinnamon and nutmeg. Be prepared for your house to smell absolutely beautiful, and to dream of fall mornings. My Spiced Grain-Free Granola is vegan, grain-free, gluten-free, and paleo friendly.

Recipe and Images are original to Mindful Living with Amanda

I love granola, but I do not tolerate the traditional assortment with oats like the rest of my household. My son Shane loves yogurt with granola and honey, and so I set out to make a simple and clean recipe I can make at home. I keep my pantry stocked with nuts and nut butters, so I typically always have the ingredients on hand. The best part of making this is the smell that fills my home. It is like burning the old school Yankee Candles my mom constantly had going when I was younger.

This recipe is also pretty low maintenance, and the prep work is about 5 minutes tops. For this granola recipe I used an assortment of nuts that I had in my pantry such as macadamia nuts, sunflower seeds, almonds, cashews and pecans. I just chopped them up and put them in a bowl. Next, I measured out the coconut flakes, maple syrup, cashew butter, salt, cinnamon, nutmeg and vanilla and added those in as well. Then I melted the coconut oil in a heat proof dish in the microwave and poured it on top. Finally, toss it all together until well combined, and smooth it on top of a baking sheet lined with parchment paper.

Recipe and Images are original to Mindful Living with Amanda

The baking time is for 30 minutes or until a nice golden brown color is seen. In 10 minute intervals I open the oven and toss everything around for an even bake. After 30 minutes I take the sheet out and place it on top of a wire rack and let it cool completely before storing. Last night I made this as a topper for a yogurt parfait for a nice dessert, so I actually used it slightly warm and it was fabulous! You will want to store this in an airtight container for no more than 1 month. Honestly, this only lasts about 2 weeks in my house before it is a goner. It’s so good, and I hope you enjoy it as much as we do!

Recipe and Images are original to Mindful Living with Amanda

Spiced Grain-Free Granola
Serves 8

Ingredients:

  • 2 cups of chopped nuts
  • 3/4 cup of unsweetened coconut flakes
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 tbsp cashew butter
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla

Directions:

  • Preheat oven to 325 degrees
  • Line a baking sheet with parchment paper
  • Toss chopped nuts, coconut flakes, maple syrup, coconut oil, vanilla, cashew butter and spices into a bowl and mix until well combined
  • Spread the granola mixture onto the baking sheet evenly
  • Bake for 30 minutes until golden brown (every 10 minutes mix the granola around the pan for an even bake)
  • Let the pan cool completely on a wire rack and store in an airtight container for up to 1 month

Enjoy!

Cinnamon & Vanilla Coconut Milk

Cinnamon & Vanilla Coconut Milk

If you are a lover of dairy free milks like I am then you will definitely want to try this beautiful blend of vanilla, cinnamon and coconut. Pour this into your morning cup of coffee, tea, baked goods, oatmeal, cereal or smoothies for clean swap for traditional dairy milk. The best part, it takes no more than 5 minutes to make!

I have to be honest I am not a dairy milk person. In fact, the only time I consumed whole milk in my adult years was when I was pregnant with my second son Samuel. I drank an embarrassing amount of milk. I am talking a gallon a week. I am not even joking. I had a tough pregnancy medically with him, and the only thing that was comforting was milk by the cupful. Oh yes, let’s not forget the donuts from a local bakery I would eat with them on the weekend. Hey, a woman’s body does mysterious things when pregnant, am I right?

In my not so pregnant and glutenous state, I am a fan of nut milks and coconut milk. My body does not tolerate dairy milk, so I personally make this recipe weekly for my coffee and smoothies. My husband and sons will also drink this on the side of my Soft Baked Chocolate Chip Cookies.

It is important to be mindful when shopping for milk alternatives as they commonly have unnecessary additives and sugar. Specifically, when you choose a vanilla flavored milk you will often see “natural flavor”. Natural flavor is typically extracted by something found in nature (plants or animals), and then it is modified in a lab with unnecessary chemical compounds. Other ingredients you want to avoid are cane sugar, tricalcium phosphate, carrageenan, guar gum, and concentrates. These unnecessary additives are used as thickening agents or sweeteners, but they are linked to digestion problems, obesity, and inflammatory bowel disease. You will also want to be mindful to choose a certified organic brand to ensure the milk is free from synthetic pesticides.

To make my Cinnamon & Vanilla Coconut milk you will need a large mason jar (I use a 64 oz wide mouth jar). I use one 13.5 fl oz can of Native Forest Organic Coconut Milk (No Guar, BPA-free).

I simply fill the mason jar with 5 cups of filtered water, and then add the full can of coconut milk, cinnamon, and pure vanilla extract. Lastly, shake the jar vigorously until blended. Pop this into your fridge, and it will keep nicely all week. I use 1.5 to 2 cups in my smoothies everyday, so this makes me about 4 servings.

Image and Recipe are original to Mindful Living with Amanda

Cinnamon & Vanilla Coconut Milk
Servings 4-6

Ingredients:

  • 1 13.5 fl oz can of organic coconut milk
  • 5 cups of filtered water
  • 1/2 tsp cinnamon
  • 1/2 tsp pure vanilla extract

Directions:

  • Fill a 64 oz wide mouth mason jar with all the ingredients
  • Shake vigorously until nicely blended
  • Place the milk into the refrigerator in an air tight container for up to 4-5 days.

Enjoy!

Roasted Garlic Mashed Cauliflower

Roasted Garlic Mashed Cauliflower

Cauliflower is a great alternative to traditional starchy potatoes, as they are an anti-inflammatory food in the cruciferous family of vegetables. Cauliflower is an excellent source of antioxidants, and studies have shown that it aids in preventing cardiovascular and other chronic diseases. This recipe is Paleo, gluten free, Whole 30 and Keto friendly!

My Roasted Garlic Mashed Cauliflower recipe is a tasty low carb side dish, and it takes very minimal time to prepare! All you need is the ingredients below and 10 minutes of your time. I will serve this alongside grilled or roasted chicken over a bed of lightly sautéed spinach.

This year I used this dish as a side to our Christmas and Thanksgiving meals and it was delicious. I was able to make it the day before, and then I pulled it out and put it back into the oven to reheat for 8-10 minutes at 350 degrees. When I make this on weeknights I stick to the recipe for the serving size, but if I make it for a holiday or celebration then I will double or triple as needed.

First, I turn on the oven to 425 degrees and place 2 tablespoons of avocado oil in a ramekin dish with 2 whole unpeeled garlic cloves covered with tin foil. I’ll let the garlic roast for 10 minutes while I prepare the cauliflower.

Next, I will grab a 16 oz bag of frozen organic cauliflower and place it in a medium sized frying pan with a 1/4 cup of water over medium to high heat. I will lightly blanch the cauliflower for about 7 minutes. Once it is fork tender I will drain the water and place the cauliflower into my food processor. Then, I will peel the garlic and add it to the processor along with the remaining avocado oil left in the ramekin. Next, measure and toss in the sea salt and ghee. Lastly, turn the processor on and let it go until the mixture is smooth and creamy. For some extra garnish sprinkle some fresh thyme on top and you are good to go!

Roasted Garlic Mashed Cauliflower
Serves: 2

Ingredients:

  • 2 whole unpeeled garlic cloves
  • 2 tablespoons of avocado oil
  • 1 16 oz. bag of frozen organic cauliflower
  • 1 tsp of sea salt
  • 2 tbsp of ghee (you can use Kerrygold Butter if Keto)
  • Fresh thyme
  • Pepper to taste

Directions:

  • Preheat your oven to 425 degrees
  • Add the garlic and avocado oil to a small ramekin or baking dish and cover it. Once the oven is preheated roast the garlic in the over for 10 minutes.
  • Meanwhile, put the cauliflower in a frying pan over medium to high heat with a 1/4 c of filtered water and blanch until fork tender for about 7 minutes
  • Drain extra water from the pan and toss the cauliflower into a food processor
  • Peel the garlic when it is finished roasting and add it to the processor along with the remaining avocado oil, ghee, and salt
  • Turn the processor on and let it go until the mixture is smooth and creamy
  • Transfer the mixture into a serving dish and garnish with some fresh thyme. You can serve this immediately or make it ahead and store it in an oven proof baking dish. This can keep good in the fridge for up to 3 days. On the day you are wanting to eat it place it into a preheated oven at 350 degrees and let it roast for about 10 minutes.

Enjoy!

Cilantro Lime Broccoli Slaw Salad

Cilantro Lime Broccoli Slaw Salad

I am a lover of all things Mexican inspired! Taco Tuesday does not exist in my house, because we have Tacos any day of the week and sometimes twice in a week (don’t judge me). I created this dish for a little something different to add into the Taco night mix. You can simply layer this into your tortilla or use it as a base for a light taco salad.

Okay, so seriously I love tacos. Tacos are a very tight running in first along with pizza. It actually kind of breaks my heart that my sons are not fully on board yet. Samuel will eat a deconstructed taco with tortilla chips, and Shane will tolerate a cheese quesadilla. Hey, we can’t have it all right?

This is another easy, simple and clean recipe that you toss into one bowl and you are all set. All you need is less than 10 minutes and the ingredients listed below.

I start by adding a 12 oz bag of organic broccoli slaw to a mixing bowl. I will then chop the green onion, cilantro, and peppers. Then, toss in the mayo, chopped veggies, cilantro and salt. Lastly, juice 2 limes and toss it all together until nicely combined. I will let it sit in the fridge while I prep the taco meat, etc. to let the flavors sit together. You can also make this on your meal prep day, and it will keep in the fridge for up to 3 days in an air tight container.

Cilantro Lime Broccoli Salad
Serves 4-5

Ingredients

  • 12 oz bag of organic broccoli slaw
  • 1/3 cup of mayo (I recommend using Primal Kitchen Avocado Mayo for a Keto, Whole 30 and Paleo approved option)
  • 1/3 cup of chopped green onion
  • 1/3 cup of chopped cilantro
  • 1/2 cup of chopped peppers
  • 2 small limes (juiced)
  • 1 tsp of salt

Directions:

  • Empty the bag of broccoli slaw into a medium sized mixing bowl
  • Add in mayo, green onions, cilantro, peppers, lime juice, and salt
  • Mix until fully combined

Enjoy!

Breakfast Casserole

Breakfast Casserole

Dig into this great breakfast or brunch dish any day of the week! This dish is loaded with vegetables, and it can be crafted to fit any diet. You can dress it up with some Whole30 sugar free compliant bacon while still keeping it gluten free and Paleo. If you are Keto then you can add in some raw organic cheddar cheese!

Breakfast is my favorite meal. I absolutely love it. I am a fan of eggs (hello Omega 3s), and who doesn’t enjoy some bacon here and there? I created this dish with my busy schedule in mind. I often will make this on a Sunday afternoon, let it cool completely, and then store it in the fridge for an easy dish to warm up during the weekdays.

While I prep this dish I will also make my Roasted Sweet Potatoes and Peppers, and fry those up in the morning to go alongside a slice of the casserole for my husband Tim. Tim is a big condiments person, so I am always sure to have some Primal Kitchen or Sir Kensington’s ketchup waiting in the wing. As always, a few slices of avocado or fresh salsa can go on top!

Like most of my meals you put all of the ingredients (except for the optional bacon and cheese) into a medium sized bowl and mix it until well combined. Then you simply pour the mixture into an 11×7 baking dish that is lined with parchment paper, and then pop it into the oven (which was preheated to 350 degrees). Parchment paper is key here as it will make for an easy clean up. You’ll add the bacon and cheese at the end of the baking time (see the directions for more cooking instructions).

If you stick to the basic recipe it is a gluten free, Paleo, Whole 30, and Keto dish. However, if you are adding the cheese to it then it is just Keto. Any source of diary is to be avoided when you are on a Paleo or Whole 30 diet regimen. However, you are able to enjoy some quality sources of dairy when eating Keto. I would recommended sticking to a raw organic cheddar type for this dish.

When you shop for cheese you really want to look at the label. The cleanest options are free of cellulose, and they are grass fed, organic, raw and unpasteurized. As a rule of thumb, mostly all shredded cheeses are processed with cellulose, which is a common food additive used to avoid caking. The brand I use is Organic Valley Raw Cheddar.

Breakfast Casserole
Serves: 4-6

Ingredients:

  • 12 eggs
  • 1 cup of organic spinach
  • 1 cup of chopped peppers (I used red and orange here)
  • 1/4 cup of chopped onion
  • 1/4 cup of organic coconut cream
  • 1 tsp of Everything But The Bagel Seasoning
  • 1 tsp of Italian seasoning
  • Optional: 4 slices of sugar free bacon (cooked and chopped, I used Nature’s Rancher brand), 1/2 cup chopped cheddar cheese (I used Organic Valley’s Raw Cheddar)

Directions:

  • Preheat your oven to 350 degrees
  • Line a 11×7 baking dish with parchment paper (this is key for an easy cleanup, otherwise grease the dish with some coconut or avocado oil)
  • Put all of the ingredients (except the bacon and cheese) into a medium sized mixing bowl and mix it until it is fully combined
  • Pour the egg mixture into the dish and bake for 30 minutes. I have a convection oven for a frame of reference.
  • Meanwhile, if you choose to add bacon then crisp it in a pan while the casserole cooks. Once it is done put 4 pieces aside and chop it up into little bits. If you are adding cheese then prep that as well during the baking time.
  • Pull the casserole out and top with your bacon and cheese and then cook it for another 7-10 minutes or so.
  • The casserole will continue to cook for a bit as it cools. You will know the casserole is done when you stick a knife into the middle and it comes out clean.
  • If you are meal prepping then let the casserole completely cool before storing it in the fridge. I put the cover onto of my Pyrex dish, but you can also just wrap it up in the baking dish and store it for up to 4 days in the fridge.

Enjoy!