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!

Jump to Recipe

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!

Strawberries & Cream Mug Cake

Strawberries & Cream Mug Cake

Needing a quick, delicious, and light dessert? This recipe is gluten free, dairy free, and Paleo friendly. Dig into this fluffy cake that is perfectly portioned with love baked into every bite.

Jump to Recipe

This is hands down my favorite dessert in the Summer when strawberries are in season and absolutely delicious. I love that this mug cake takes less than 5 minutes to make from beginning to end, and the taste is out of this world. The lemon mixed with the almond extract and fresh berries compliment each other beautifully. I hope you enjoy this as much as I do.

Strawberries & Cream Mug Cake

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Dessert
Servings 1 person

Ingredients
  

  • 3 tbsp almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tbsp maple syrup
  • 1/4 tsp almond extract
  • 1 tsp freshly squeezed lemon juice
  • 2 tbsp dairy free creamer I used Nutpods
  • 2 strawberries, diced

Garnish

  • coconut cream, sliced almonds, fresh strawberries

Instructions
 

  • In a microwave safe mug or ramekin, whisk together all of the ingredients besides the strawberries until well combined
  • Fold in the diced strawberries
  • Microwave for 2 minutes, or until the cake is done, and allow to cool for an additional 2 minutes.
  • Top with the garnishes and enjoy!
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!

Jump to Recipe

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!
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!

Jump to Recipe

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!
Spring Tuna Salad

Spring Tuna Salad

I love a quick and easy lunch. This tuna salad is my go to for days I need a quick lunch to throw together in the morning or during the daily hustle. The blend of balsamic dressing with tuna, berries, and beets is delicious! This recipe is gluten and paleo friendly.

Jump to Recipe

Salads are an easy lunch to throw together, and honestly for dinners as well. Mixing and matching the ingredients are so fun and offer an endless amount of options. I recently fell in love with beets. I will frequently buy a package of cooked beets when I am at the store, so I have them on hand for lunches during the week. Beets are a nutritious root vegetable that are used to treat constipation, restlessness, and irregular menstruation. Beets also have a subtle sweet flavor that compliment the strawberries in this salad.

The brand of tuna I use is Wild Planet. Be sure to find a quality source of tuna that is wild caught, water packed, and BPA free. The dressing here is so easy to make. Dressings in general need to be looked at carefully as there are inflammation causing oils that are often used and added sugars and fillers. All-in-all this salad is well balanced with protein, fiber, fat, and greens to keep you fueled for the day ahead. Enjoy!

Spring Tuna Salad

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Main Course, Salad
Servings 1 person

Ingredients
  

  • 2 cups mixed greens
  • 1 5 oz can of Tuna I use Wild Planet
  • 1/2 cup precooked beets
  • 1/3 cup chopped strawberries
  • 1/3 cup sliced radishes
  • 2 tbsp toasted pumpkin seeds
  • 1/2 avocado, sliced

Dressing

  • 1 tbsp balsamic vinegar I use Primal Kitchen
  • 1 tbsp apple cider vinegar
  • 1/2 lemon juiced
  • 1/4 tsp sea salt

Instructions
 

  • Mix all of the dressing ingredients into a small bowl and whisk until well combined
  • Arrange all of the salad ingredients into a bowl and top with the dressing. Enjoy!
Paleo Granola Cups

Paleo Granola Cups

Granola is a frequently used item in my house, and so are desserts. So, this recipe was created to be a base for desserts, snacks, and breakfasts throughout the week. You can easily fill these with yogurt, nut butter, ice cream, or use them as a fun topper to a yogurt bowl. My Paleo Granola Cups are Paleo friendly and gluten free!

Jump to Recipe

My son Shane will have granola on top of his ice cream and yogurt all of the time. In fact, if you are going to offer him yogurt then you should check to make sure you have granola first. I will use this recipe or my Spiced Grain-Free Granola Recipe for the young man. My son Samuel will eat these plain. As you can tell my children are opposites. Sammy is slowly developing a sweet tooth as time goes on. Some mornings he will just ask for a cucumber, and while these granola cups are delicious I don’t know how well they would pair with chopped vegetables, you know what I mean?

These are super simple to make and take about 20 minutes from beginning to end. Of course, there is a food processor involved, because it makes for a super easy recipe. The tricky part will be pressing the dough into the muffin tins. Don’t worry I have tested this recipe out a few times, so here is my tip: use your fingers to press the dough in and up along the edges of the muffin liner. If you can do that, then this is going to be easy breezy for you.

These will need to cool completely before you remove the muffin liners. I simply remove the cups from the muffin tin, and then place them into the fridge for about 10 minutes until completely cooled. Then you gently peel away the liner. I store my granola cups in my refrigerator in an air tight container for up to 5 days. You can also freeze these too. Simply, take them out to thaw for about 5-10 minutes before serving, and stuff them with ice cream as a dessert. The options are limitless! I hope you enjoy these!

Paleo Granola Cups

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Breakfast, Dessert, Snack
Servings 12 muffins

Ingredients
  

  • 1/4 cup unsalted sliced almonds
  • 1/4 cup unsalted cashews
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup almond flour
  • 1/4 cup raw honey
  • 1/4 cup melted coconut oil
  • 2 tbsp nut butter
  • 2 egg whites
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon

Instructions
 

  • Preheat the oven to 350 degrees, and line a muffin tin with 12 liners
  • Combine all of the ingredients into a food processor, and process until a smooth dough forms
  • Distribute the dough evenly amongst all 12 tins (about a generous tablespoon each)
  • Press the dough down and up along the edges of the muffin tins, so that a cup is formed
  • Bake for 10 minutes, remove from the oven, press into the middle of each cup with a tablespoon or a small cylindrical item, and return to the oven for another 5 minutes until golden brown
  • Remove the granola cups from the muffin tin, and allow to completely cool before removing the liners
  • Stuff with ice cream, yogurt, fresh fruit, or use as them as a topper to a yogurt or smoothie bowl. Enjoy!
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.

Jump to Recipe

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
Mint Cacao Smoothie Bowl

Mint Cacao Smoothie Bowl

This is my go to smoothie bowl for when I am wanting something refreshing and light. My Mint Cacao Smoothie bowl has a touch of mint and cacao blended with nutrient dense spirulina powder and collagen peptides. Dig into this gluten free, dairy free, and paleo friendly breakfast for a refreshing treat to start your day.

Jump to Recipe

I love mint chocolate chip ice cream, so naturally I created this smoothie bowl to mimic a favorite of mine. Lately, I have been playing with different powders to toss into my smoothies for added nutrients. Spirulina is a blue-green algae plant that is found in both fresh and salt water environments. This anti-inflammatory powder has been proven to help stabilize blood sugar, increase energy, detoxify your body, and enhance brain function.

The use of collagen peptides is an added bonus. When choosing collagen be sure to choose a brand that is grass-fed. Also, be aware of any additives found inside the brand you choose. For this recipe I stuck with an unflavored kind, but there are also wonderful collagen powders from Primal Kitchen and Vital Proteins.

When I pick my mint I typically get the whole plant from Whole Foods, and I will either use their chocolate mint or regular mint leaves. I feel it is more cost effective to buy the plant if you feel you can keep the little guy alive. I try my best, but let’s be honest, I am not always as successful as I wish I could be. A gal can dream, right? Anyways, I hope you enjoy this little treat friends. Let me know if you like it!

Mint Cacao Smoothie Bowl

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

Ingredients
  

  • 1 cup coconut milk*
  • 3/4 cup frozen cauliflower rice
  • 1/2 frozen banana
  • 6 mint leaves
  • 1 tbsp coconut oil
  • 1 tbsp cacao nibs
  • 1 tsp spirulina powder
  • 1 scoop collagen powder

Toppings

  • fresh banana slices, cacao nibs, shredded coconut, blueberries, mint leaves

Instructions
 

  • Blend all of the ingredients together in a high speed blender, and pour into a bowl. Top with additional toppings of your choice. Enjoy!

Notes

*If you are needing more liquid, add no more than 1/4 cup of additional coconut milk.  You don’t want the smoothie to be too watered down or else you won’t be able to scoop up all of the deliciousness. 
*I use unsweetened cacao nibs and coconut to keep this paleo friendly, but do whatever suits you best. This is a judgment free zone.
Avocado Salad

Avocado Salad

Needing a simple, clean, and nightshade free salsa? My Avocado Salad recipe is great as an appetizer or topping to any taco. This recipe is gluten free, paleo friendly, and nightshade free. Overall, this anti-inflammatory salad is a healthy and refreshing addition to your next dinner party or Taco Tuesday.

Jump to Recipe

You can find this recipe featured on my Pulled Beef & Avocado Salad Taco post. I will make this on weekends to enjoy when we are relaxing on the patio, or as a topper to our tacos. The creaminess from the avocado, the crunch of the radish, and the sweetness from the mangos are an amazing combination.

I am currently following Dr. Will Cole’s Elimin8 protocol, and I am unable to consume nightshades. So, I wanted to create a fresh salsa type dish that I could enjoy in place of your typical guacamole or tomato salsa. I substituted the tomatoes and peppers for radishes. I really enjoy the texture here from the radish to offset the smooth textures from the mangos and avocados. Of course, the lime really brings the dish to life. I used two whole limes, because I love vibrant citrus flavors. However, start with the juice from 1 lime and see how you feel then add more to your preference. Enjoy friends!

Avocado Salad

Mindful Living With Amanda
Gluten Free, Nightshade Free, Paleo Friendly
Course Appetizer, Side Dish
Servings 4 people

Ingredients
  

  • 2 avocados, chopped
  • 2 mangos, chopped
  • 1/2 cup red onion, chopped
  • 8 small radishes, chopped
  • 3/4 cup cilantro, chopped
  • 1 lime zested
  • 1-2 limes juiced
  • 1/2 tsp sea salt

Instructions
 

  • Combine all of the ingredients into a bowl and gently toss. Add more lime juice depending on how much citrus you like. I like a lot so I go with 2 whole limes. Serve immediatenly, or store in the refrigerator in an airtight container until ready to serve.
Pulled Beef Tacos With Avocado Salad

Pulled Beef Tacos With Avocado Salad

Here is a gluten free, dairy free, and paleo friendly taco recipe for your next Taco Tuesday. The juicy pulled beef sirloin on top of a tasty avocado salad will have you wanting seconds. Dig into this recipe for a clean and simple taco that will satisfy everyone at the table.

Jump to Recipe

For this recipe I used my Avocado Salad. I love the combination of the creamy avocado, the sweetness from of the mangos, and the beautiful citrus from the lime. You can serve this as an appetizer, or as a topping to any taco. I wanted to make a salsa type recipe that did not have nightshades such as tomatoes, enter the radishes. The radishes add a nice crunchy texture for added dimension.

I also prepared some Cilantro Lime Cauliflower Rice for this recipe for some added veggies. When I make my cauliflower rice I cook it only to tender, or else you will end up with a mushy texture. I used an Instant Pot for the pulled beef, because that is what I have. I love the Instant Pot, because of the convenience on nights when I am running short on time but I still want a tasty meal.

You all know how I feel about tacos. They are my favorite food. We have this frequently when I order the beef sirloin from ButcherBox. This is an easy meal to make that has a clean list of ingredients. It is hassle free and packed with flavor. I hope you enjoy these as much as we do!

Pulled Beef & Avocado Salad Taco

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Main Course

Ingredients
  

Pulled Beef

  • 8 oz beef sirloin
  • 1/2 cup filtered water
  • 1 cup beef bone broth

Avocado Salad

  • 2 mangos, chopped
  • 2 avocados, chopped
  • 8 small red radishes, chopped
  • 1/2 cup red onion, chopped
  • 3/4 cup fresh cilantro, chopped
  • 1 lime zested
  • 1-2 limes juiced (depending on how much citrus you like)
  • 1/2 tsp sea salt

Cilantro Lime Cauliflower Rice

  • 2 cups cauliflower rice (fresh or frozen)
  • 1 tbsp avocado oil
  • 2 tbsp beef bone broth
  • 1 lime juiced and zested
  • 1/4 cup fresh cilantro
  • sea salt to preference

Paleo friendly tortillas (I recommend Siete brand Cassava Flour tortillas)

    Bibb lettuce

      Instructions
       

      Pulled Beef

      • Toss the beef ingredients into an instant pot and pressure cook on high for 23 minutes. After 23 minutes let the beef sit on low for another 10 minutes before releasing.
      • Pull the beef apart with a fork in separate bowl, and add about 1/2 cup of the juice from the pot into the bowl to allow the meat to absorb the juice.

      Avocado Salad

      • Combine all of the ingredients into a bowl and gently toss. Add more lime juice depending on how much citrus you like. I like a lot so I go with 2 whole limes. Place in the refrigerator while the meat and rice cook.

      Cilantro Lime Cauliflower Rice

      • In a small pan add the avocado oil over medium heat
      • Toss the cauliflower, bone broth, and a sprinkle of sea salt into the pan and cook until tender
      • Remove the rice from the pan and combine the lime and cilantro

      Tacos

      • Heat the tortillas up either in a pan or over an open flame if you have a gas stove
      • Layer on the bibb lettuce, cauliflower rice, avocado salad, and the beef
      • Optional: garnish with a small spoonfull of the bone broth juice and some freshly torn cilantro