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!
Salted Chocolate Smoothie

Salted Chocolate Smoothie

Look no further than my Salted Chocolate Smoothie if you are a fellow chocolate lover like myself. This smoothie hits both the sweet and salty craving while leaving you ready to conquer the day ahead. This smoothie is gluten-free, dairy-free and paleo friendly.

I love anything chocolate, so I have to admit that I am partial to chocolate protein powders. I use Primal Kitchen Chocolate Coconut Collagen Fuel as a Paleo friendly option. I start every morning with a smoothie or smoothie bowl. I personally feel a smoothie is a light but filling way to start the day. As long as you follow the basic chemistry developed by Kelly LeVeque with her Fab 4 method they will leave you feeling satisfied until lunch.

For this smoothie I used unsweetened almond milk as the liquid base, and then tossed in a scoop of chocolate protein powder. This protein is linked on my shop page. I also used frozen cauliflower rice, almond butter, ground flax seed, and half of a medium sized banana. My favorite smoothie toppers are cacao nibs and hemp seeds, but for this recipe I also sprinkled 1/8 of a tsp of sea salt on top for a little something extra.

Salted Chocolate Protein Smoothie
Serves 1

Ingredients:

  • 1 scoop of chocolate protein powder (Paleo friendly, Primal Kitchen is a good brand)
  • 1 cup unsweetened almond milk
  • 1 cup frozen cauliflower rice
  • 1/2 medium banana
  • 1 tbsp ground flaxseed
  • 1 tbsp almond butter
  • Toppings: 1 tsp cacao nibs, 1 tsp hemp seeds, 1/8 tsp sea salt

Directions:

  • Blend all but the toppings in a high speed blender. Top with the suggested toppings, but feel free to drizzle some more almond butter onto as well.

Enjoy!

Morning Glory Muffins

Morning Glory Muffins

These grain-free Morning Glory Muffins are a great way to start the day. They have a nice blend of cinnamon, apple, pineapple and vanilla. Enjoy one of these muffins for breakfast with a nice cup of tea or coffee, and watch the sunrise or snuggle up on the couch. Dig into these grain-free, dairy-free, and paleo muffins for breakfast or a guilt-free snack.

These muffins are grain-free and low in carbohydrates in general, but like most things carbs are not something to fear. We are suppose to eat the rainbow and enjoy foods natural to our environment. I can assure you that although these have coconut sugar they are not sweet like a traditional carrot cake. If you aren’t afraid of some sweetness then I would suggest adding some SimpleMill’s Vanilla frosting on top. My kiddos love them with a touch of frosting and a dusting of cinnamon.

For some reason Morning Glory Muffins and Carrot Cake recipes remind of Spring time and the changing of seasons. This recipe is pretty low maintenance, and will fill your home with the beautiful smell of nutmeg and cinnamon spices. You can store these in the refrigerator for up to 5 days, and warm them up with some butter if your diet allows. I hope you enjoy these as much as we do. I hear one calling me name right now. Don’t mind if I do!

Morning Glory Muffins
Makes 14 muffins

Ingredients:

  • 4 eggs
  • 1/4 cup coconut sugar
  • 3/4 cup grated apple (roughly about 1 apple)
  • 3/4 cup grated carrots (roughly about 1-2 carrots)
  • 1/4 cup diced pineapple chunks
  • 2 tsp vanilla extract
  • 2 cups almond flour
  • 1 cup coconut flour
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • *Optional: frost with SimpleMills Vanilla Frosting

Directions:

  • Preheat the oven to 350 degrees and line muffin tins with parchment muffin papers or lightly grease with coconut oil
  • Add the eggs, coconut sugar, grated apples and carrots, pineapple and vanilla to a bowl and mix until well combined
  • In a separate bowl, combine the almond and coconut flours, raisins, chopped pecans, cinnamon, nutmeg, baking powder/soda and salt
  • Combine the dry ingredients with the wet and mix until combined. Note that the batter will be thick, and this is totally okay.
  • Fill the muffin tins about 3/4 full with the batter
  • Bake for 25 minutes, or until they are golden brown
  • Allow the muffins to completely cool before peeling the papers off, or if you are going to frost them with the optional SimpleMills Vanilla Frosting.
  • Store in the fridge for up to 5 days and warm them up if you please with a touch of grass-fed butter if you are able to tolerate it.

Enjoy!

Buffalo Chicken Stuffed Sweet Potatoes

Buffalo Chicken Stuffed Sweet Potatoes

I have totally been on a buffalo kick lately, and this dish is amazing for my fellow buffalo lovers out there. The sweetness from the sweet potatoes blends nicely with the spice from the sauce, and the added texture of the celery and carrots makes this a home run. This is paleo, gluten free, and dairy free.

I love buffalo flavored dishes, which stems back to the first time I ever tried buffalo chicken dip at one of my husband’s family gatherings. Ever since I have been hooked. I recently saw that Costco sells Primal Kitchen’s Buffalo Sauce, and I pretty much use it whenever I can.

To begin you want to choose 4 medium sized sweet potatoes and scrub them clean, and then you will poke them with a fork all over. Then, rub the potatoes with coconut oil and sprinkle some salt on top. Place the sweet potatoes on a baking sheet lined with parchment paper, and bake them in the oven for about 40 minutes (or until tender) at 400 degrees.

For the chicken you could either grab a rotisserie chicken or make some in the Instant Pot. For the Instant Pot route I’ll cut each breast into 3 chunks and toss 1 cup of water inside. Place the lid on and seal. Then, put it on the pressure cook setting and I let it go for 18 minutes. Once the timer is up, do a quick release and drain the extra water. Return the chicken to the pot and shred using two forks. Then you can add in the buffalo sauce and ghee/butter. If you are following paleo and Whole 30 you will want to go the ghee route, but if you are Keto then you can go ahead and use some grass fed butter (I like Kerry Gold). Stir until well combined.

While both the chicken and the sweet potatoes are cooking I will prep the veggie mixture. Chop the veggies into small pieces and mince the garlic. On medium heat add 1 tablespoon of avocado oil and then toss in the celery, carrots and garlic. Let the veggie mixture sauté until tender but not mushy so you can keep the crunchy texture.

Once the sweet potatoes are done place 1 onto a dish and cut down the middle Finally, stuff with the chicken and top with the veggies. For the finishing touch drizzle some ranch dressing and garnish with green onions. There you go! Enjoy!

Buffalo Chicken Stuffed Sweet Potatoes
Serves 4

Ingredients:

  • 1 1/2 pounds of chicken breast or rotisserie chicken
  • 1 tablespoon avocado oil
  • 4 medium sized sweet potatoes
  • 1 tablespoon of coconut oil
  • 1 tsp of salt
  • 1 minced garlic clove
  • 1 1/2 cups of chopped carrots
  • 1 cup of chopped celery
  • 2 tablespoons of ghee or butter
  • 1 cup of Buffalo Sauce (Primal Kitchen is preferred)
  • Optional toppings: ranch dressing, green onions

Directions:

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper
  • Scrub the sweet potatoes and pat dry. Poke holes all over the potatoes with a fork.
  • Rub the coconut oil over the potatoes and sprinkle with salt
  • Bake the sweet potatoes for about 40 minutes or until tender
  • While the sweet potatoes are cooking shred the rotisorie chicken. If you are going the Instant Pot route cut the chicken breasts into three chunks each and place into the Pot. Pour 1 cup of water inside and cover and seal. Choose the pressure cook setting and put the timer to 18 minutes.
  • While the potatoes and the chicken are cooking cut up the celery, carrots and garlic
  • Heat a pan on medium heat and add the avocado oil. Toss in the celery, garlic and carrots and toss frequently until tender so the garlic does not burn.
  • Once the chicken is done do a quick release and drain the water. Shred the chicken with two forks, and add the ghee (or butter) and buffalo sauce and mix until well combined.
    **If you used a rotisorie chicken then warm a small pot over medium heat and add the buffalo sauce and ghee (or butter). Once the ghee is melted and the sauce is warm add in the chicken and stir until warmed through.
  • Slice the sweet potatoes in half and fill with the chicken, top with the veggie mixture, and drizzle with some ranch and chopped green onions.

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!

Soft Baked Chocolate Chip Cookies

Soft Baked Chocolate Chip Cookies

I believe eating healthy is all about balance, and I can never resist a soft baked chocolate chip cookie. These cookies are gluten-free, paleo friendly, and super moist with soft baked magic in every bite! The best part, you can make these in 15 minutes beginning to end.

These Soft Baked Chocolate Chip Cookies are a perfect gluten-free and Paleo friendly dessert. All of the ingredients are simple and clean, so you can enjoy them with peace of mind. Everyone in my house has a bit of a sweet tooth, so I always try to keep these up my sleeve for a little treat. I will usually double the batch and then freeze them for up to 3 months, but I have to be honest they don’t last that long. When we want them I’ll simply take them out of the freezer and let them sit while we eat dinner and I’ll serve them alongside ice cream. Another twist is if you let them cool completely you can make your own ice cream sandwiches by scooping ice cream in-between two cookies and gently pressing down. I will store them in an air tight container separated by parchment paper and eat those as is whenever.

I love that these cookies use coconut oil as it has so many great benefits. When you are shopping for coconut oil you want to look for “virgin coconut oil” as it is least refined and has a nutty/sweet flavor versus “refined coconut oil” which goes through a bleaching and deodorizing process.

When shopping for chocolate chips you want to be mindful of the ingredients inside of those as well. Paleo friendly brands include Thrive Market, Hu, and Enjoy Life. If you are not strict Paleo then any brand you favor and tolerate will work just fine.

Soft Baked Chocolate Chip Cookies
Makes 1 dozen

Ingredients:

  • 1/4 cup of coconut oil
  • 1 egg
  • 1/4 cup coconut sugar
  • 2 tbsp honey
  • 2 tsp vanilla
  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp of sea salt
  • 1/2 tsp cinnamon
  • 1/2 c. compliant chocolate chips

Directions:

  • Preheat your oven to 350 degrees
  • Mix together the coconut oil and egg
  • Add the coconut sugar, honey and vanilla into the mixer
  • Add in the almond flour, coconut flour, baking soda, cinnamon, sea salt and mix until well combined
  • Fold in the chocolate chips
  • Scoop out a generous tablespoon of the dough and place onto a nonstick cookie sheet and repeat until 12 cookies are formed
  • Gently press down the cookies with a fork or spoon to lightly flatten to 1/2 inch thick
  • Bake the cookies for 10 minutes or until golden brown
  • Let the cookies cool completely before storing. While they are cooling I will lightly sprinkle sea salt on top to get more of a sweet and salty vibe.

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!

Lemon Bar Bites

Lemon Bar Bites

Are you a fan of anything lemon like me? My Lemon Bar Bites will be sure to satisfy your pallet while providing you with a clean source of energy that is Paleo, Whole 30, and gluten free. Dig into these Lemon Bar Bites for a worry free and vibrant pick me up.

Image and Recipe are original to Mindful Living with Amanda

Nuts are a great addition to any diet (depending on if you have allergies). They are a good source of protein, fat, and fiber. Certain nuts support bone and thyroid health while also providing your body with essential amino acids. You have to be mindful when shopping for nuts, so you want to check the ingredient list on the back. You may be surprised to find added highly processed oils, sweeteners (such as high fructose corn syrup, etc.), and high amounts of salt. My suggestion for when you shop for the ingredients is to find raw and if possible organic nuts. Dry roasted is okay, but be mindful of nuts that are labeled “roasted” as those can also contain industrial seed oils that are unhealthy for many reasons.

I am a huge fan of lemon and lime (check out my Key Lime Pie Bites). I squeeze lemon and lime into my water in the morning before work, and I will also squeeze the juice onto my salads as well. I use to purchase a popular brand of lemon snack bars and they were awesome. However, one day I really looked at the label for the ingredients, and I was shocked to see what was inside. Then I started to think about how I could create my own version with clean ingredients that I keep in my pantry regularly.

To make these bites you simply put everything into a food processor, then press the “on” button and let it go until a ball of dough forms. Next, pop the top off and scoop out generous spoon fulls of the dough and roll them into snack sized balls. If you want to, roll them into some more unsweetened shredded coconut for a little something extra! You can store these in your fridge for up to 1 week, or you can freeze them up to 3 months in an air tight container. When you layer them in your container separate them with parchment paper.

When I make these Lemon Bar Bites I almost immediately feel little hands creep up from the counters to grab them and my husband immediately requests for me to save him some. They are definitely a crowd pleaser over here, and I hope you enjoy them just as much!

Lemon Bar Bites
Makes 8

Ingredients:

  • 7 medjool dates (pitted)
  • 1 cup of cashews
  • zest of 1 lemon
  • 1 lemon (juiced)
  • 1 tbsp of unsweetened shredded coconut
  • 1 tsp of pure vanilla extract
  • 1/2 tsp. of sea salt

Directions:

  • Place all of the ingredients into a food processor and press “on”
  • Let the mix process until a ball of dough forms
  • Pop the top off and scoop out generous snack sized spoonfuls of the dough and then roll them into balls
  • Optional: roll the bites into any left over shredded coconut to make a light coating
  • Store them in the fridge up to 1 week or in the freezer up to 3 months in an airtight container. Place a piece of parchment paper in-between layers when storing them.

Enjoy!