Buffalo Chicken & Cauliflower Dip

Buffalo Chicken & Cauliflower Dip

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

Jump to Recipe

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

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

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

Buffalo Chicken & Cauliflower Dip

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

Ingredients
  

Roasted Cauliflower

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

Instant Pot Shredded Chicken*

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

Dip Ingredients

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

Garnish

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

Instructions
 

Roasted Cauliflower

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

Instant Pot Chicken

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

Dip

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

Notes

*You can substitute the Instant Pot shredded chicken with a rotisserie chicken, or baked chicken shredded into pieces
*Roast the cauliflower and pressure cook the chicken at the same time to cut down on the cooking time
BBQ Chicken Stuffed Sweet Potatoes

BBQ Chicken Stuffed Sweet Potatoes

Looking for a classic BBQ chicken recipe with a sweet and savory twist for an easy dinner? These BBQ Chicken Stuffed Sweet Potatoes have a lovely blend of protein, healthy fats, and vegetables for a well balanced meal. This dish is gluten free and paleo friendly.

This dish is a staple in my house. These sweet potatoes are so easy to make, and allow me to juggle all things dinner routine. You can make the coleslaw mix the day before, pick up a rotisserie chicken on the way home from work, and bake the sweet potatoes when you get home. Easy, right? Efficiency is everything as a working mom with kids and a husband.

Sweet potatoes are an excellent source of nutrients. They are high in antioxidants, balance blood sugar, and enhances immunity. Not to mention, sweet potatoes are high in fiber, which tends to be something most diets lack. All in all, this is a well balanced meal that will soon become a go to in your home as well. Enjoy!

BBQ Chicken Stuffed Sweet Potatoes

Mindful Living With Amanda
Gluten Free & Paleo
Course Main Course
Servings 4

Ingredients
  

Coleslaw

  • 12 oz bag of organic coleslaw mix
  • 1/4 cup avocado mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp stone ground mustard
  • 1 tsp honey
  • 1/2 tsp sea salt
  • 2 tbsp red onion, chopped
  • 2 tbsp unsalted, roasted sunflower seeds

Chicken

  • 1 shredded rotisserie chicken
  • 1/2 cup sugar free, BBQ sauce*

Sweet Potatoes

  • 4 medium sweet potatoes
  • 2 tbsp coconut oil
  • 1 tsp sea salt

Instructions
 

  • Combine all the coleslaw ingredients in a bowl, and mix until evenly coated. Store in the fridge while the rest of the meal is prepared.
  • Shred the chicken, and toss with bbq sauce.
  • Preheat the oven to 400 degrees
  • Scrub the sweet potatoes, and place onto a parchment lined baking sheet.
  • Rub the coconut oil onto the skins of the potatoes and sprinkle with sea salt.
  • Roast the potatoes for about 25 minutes until they are fork tender. This cooking time will vary depending on the size of your potatoes.
  • Slice the potatoes in half and break apart the inside. Fill with the coleslaw, and top with the chicken.
  • Garnish with avocado slices, more bbq sauce if desired, and a lime wedge.

Notes

*Primal Kitchen brand Classic BBQ Sauce is what I use for a clean option that is gluten free and Whole 30 approved
For InstantPot chicken you can add two breasts cut in half, 1 cup of chicken broth, and pressure cook x 18 minutes. 
Keyword paleo dinner, paleo recipes, whole 30 dinner
Breakfast Bowl

Breakfast Bowl

This Breakfast Bowl recipe is nice to have on a nice weekend morning or brunch for a nutrient packed meal to keep you fueled for the day ahead. This recipe is gluten free and Whole 30 compliant.

Breakfast is my favorite meal. I will often have breakfast for dinner during the week when I am just cooking for myself and my two boys. I love eggs, which are loaded with nutrients and healthy fats. The avocado adds healthy fat in addition to fiber alongside the spinach. For the bacon you want to make sure you choose a brand such as Nature’s Rancher that is Whole 30 compliant and sugar free. If you do use butter I would recommend a good quality such as Kerry Gold, which is made from grass-fed cows, or you can use ghee for Paleo or Whole 30 friends. You will also want to avoid using nightshades if you are on a strict Paleo diet.

Breakfast Bowls

Mindful Living With Amanda
Gluten Free
Course Breakfast
Servings 3

Ingredients
  

Roasted Sweet Potatoes

  • 1 1/2 cup sweet potatoes, scrubbed and chopped
  • 1 1/2 cup chopped bell peppers
  • 1/2 small sweet onion, chopped
  • 1 tbsp coconut oil, melted
  • 1/2 tsp sea salt

Breakfast Bowl

  • 6 strips of bacon
  • 6 eggs
  • 3 tsp ghee or butter*
  • 6 cups baby spinach
  • 1 1/2 avocados
  • 1 tsp Everything But The Bagel Seasoning

Instructions
 

Sweet Potatoes & Bacon

  • Preheat the oven to 375 degrees, and line 2 baking sheets with parchment paper
  • Toss the chopped sweet potatoes, onion, peppers, coconut oil, and salt on one baking sheet and bake for 20 minutes until crisp (depending on how small or big you chop the potatoes)
  • Spread out the slices of bacon on the second baking sheet and bake during the last 8 minutes of the sweet potatoes (cooking time will vary depending on your desired level of crisp)

Breakfast Bowl

  • Lightly saute spinach in a nonstick pan until lightly wilted, then remove from heat
  • Add 1 tsp of butter or ghee to a nonstick pan, and fry 2 eggs a time, while adding 1 tsp of cooking fat to each batch*
  • Add the spinach, sweet potato bake, bacon, and eggs to a bowl
  • Top with sliced avocado and sprinkle the bagel seasoning on top
  • Optional to drizzle sugar free Primal Kitchen ketchup on top

Notes

*If you are following Whole 30 or Paleo then use ghee instead of butter
Keyword healthy breakfast, paleo breakfast, whole 30 breakfast
Zuppa Toscana

Zuppa Toscana

I love kale soup, and my Zuppa Toscana dish hits the spot every time. This soup has the perfect amount of spice and creaminess. This is a hearty soup that can be made in less than 30 minutes, and it will have you asking for seconds. This recipe is gluten-free, dairy-free, Whole 30 and Paleo friendly.

When I was pregnant with my second son Samuel I craved my grandmother’s Portuguese Kale soup. I made this recipe out of pure desperation to satisfy my pregnancy craving. My husband is also a fan of this soup, which he says is a healthier version of the Olive Garden Zuppa Toscana. Fortunately, he doesn’t hold the fact I don’t serve him endless amounts of breadsticks against me. He isn’t one for light soups that have more broth than substance, so this is a home run for him. The hot Italian sausage and red pepper flakes add the prefect amount of spiciness.

This is hands down my favorite soup recipe. I personally enjoy the minimal time commitment that is needed, and that I can make it and have seconds for both my husband and I for the next night’s dinner or lunch. You can also freeze this in an air tight container for up to 3 months to double as another dinner. I am sure my sweet Sammy will like this when he is older, as he was built on this soup and bottomless cups of milk.

Zuppa Toscana
Serves 4

Ingredients:

  • 3 strips of bacon diced into medium sized pieces
  • 1 1/2 cups cubed potatoes (you can use red or russet)
  • 1/2 medium sweet onion, finely diced
  • 1 pound of hot or mild Italian sausage (with the casings removed)
  • 3 minced garlic cloves
  • 1/2 tsp sea salt
  • 1 tbsp Italian seasoning
  • 1 tsp red pepper flakes
  • 2 tbsp Arrowroot flour
  • 32 oz chicken bone broth
  • 1 tbsp nutritional yeast
  • 3/4 c Nutpod’s Original Dairy-Free creamer
  • 1 bunch of kale ripped from the stem and torn into pieces

Directions:

  • Heat a large pot over medium heat and brown the bacon pieces until crisp
  • Add the sausage and break into small pieces
  • Add in the onion, garlic, salt, red pepper flakes and Italian seasoning and stir frequently to avoid burning the garlic
  • Once the onion is tender and the sausage is no longer pink add in the arrowroot flour and mix until well combined
  • Pour in the bone broth and potatoes and bring to a boil
  • Add the kale and cook for about 10 minutes
  • Once the potatoes are tender reduce the heat to low and add in the nutritional yeast and creamer and cook for an additional 5 minutes to marry the flavors
  • Serve warm

Enjoy!

Savory Buffalo Turkey Meatballs

Savory Buffalo Turkey Meatballs

These buffalo turkey meatballs are an easy, savory and spicy dish to make either as a dinner or an appetizer any day of the week. Bust out your frying pan or cast iron skillet and be prepared for a one dish wonder that will please anyone with a hankering for buffalo sauce. This recipe is Paleo, Whole 30 and Keto friendly.

Recipe and Images are original to Mindful Living with Amanda

I am a lover of all things buffalo flavored, so it comes as no surprise that when Primal Kitchen launched their own buffalo sauce I had to try it. Even better, Costco sells it! Hello Costco! Seriously, I have an obsession when it comes to Costco, but that is a whole different story for another day. Whole Foods and Target also sell Primal Kitchen brand items, but for this recipe you can substitute with Frank’s Red Hot as well. Whatever floats your boat.

To make this dish finely chop the celery and carrots into small pieces. Then mince 1 clove of garlic. Over medium heat put in a tablespoon of avocado oil, and toss in the celery, carrots and garlic. Be sure to stir the veggies frequently to prevent the garlic from burning. Once everything is tender remove them from the heat and add into a medium sized mixing bowl.

Recipe and Images are original to Mindful Living with Amanda

To the veggies add the ground turkey, egg, almond flour, onion powder, salt and paprika. Combine the meatball mixture thoroughly, and then form into about 12 meatballs. Return the skillet to medium heat and place the meatballs in while spreading them out to prevent overcrowding. Let the meatballs cook evenly on all sides for about 10 minutes to brown and lightly crisp. Then, I turn the heat down to low and cover them to steam for about 8 more minutes until cooked through. Remove the meatballs from the pan, and add in the ghee and buffalo sauce and stir it all together to get all the browned bits and juices into the sauce for extra flavor. Then add the meatballs back in and remove the skillet from the heat. Top with a drizzle of ranch dressing and sliced green onions.

I will serve these meatballs as is with cut up celery and carrots for an appetizer, or serve over cauliflower rice with some sliced avocado for dinner. My sons are not into the whole buffalo thing yet, so for them I just leave a few meatballs aside before I add the sauce.

Buffalo Turkey Meatballs
Makes 12 meatballs (about 3-4 servings)

Ingredients:

  • 1/4 cup of finely chopped carrots
  • 1/4 cup of finely chopped celery
  • 1 tablespoon of avocado oil
  • 1 minced garlic clove
  • 1 pound of ground turkey
  • 1 egg
  • 1/4 cup of almond flour
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 3/4 cup of Buffalo Sauce
  • 2 tablespoons of ghee or grass fed butter (if Keto)
  • Optional: Compliant ranch dressing and green onions for garnish

Directions:

  • Over medium heat add the avocado oil to the skillet
  • Add in the minced garlic and finely chopped carrot and celery, and stir frequently to prevent the garlic from burning
  • Once the veggie mixture is tender remove from the heat and toss it into a medium sized mixing bowl
  • Add the turkey, egg, almond flour, onion powder, salt, and paprika to the mixing bowl and thoroughly combine. Once combined, form about 12 meatballs
  • Return the skillet to medium heat and drop in the meatballs. Rotate them around the pan every so often so that they brown on all sides (about 10 minutes)
  • Reduce the heat to low and cover so they can steam to finish cooking for about another 8 additional minutes or until cooked through
  • Remove the meatballs from the pan, and add the ghee and buffalo sauce to the skillet
  • Scrape up any of the crispy pieces for some extra flavor and mix the sauce until the ghee is completely blended in
  • Add the meatballs back to the skillet, mix and turn the heat off
  • Garnish with some ranch dressing and chopped green onion

Enjoy!

Chicken Taco Tray Bake

Chicken Taco Tray Bake

Tacos are my most beloved dish! I reinvent my tacos weekly just to keep things new and interesting. Who doesn’t appreciate a solid taco served traditionally in a tortilla, on top of a salad, or in a rice bowl? The options are endless, and all of the different flare you can add to them keeps a simple dish constantly on rotation in my house.

Tray bake dishes are most adored in my home, because they make meal prep and clean up a breeze. I typically do the cooking in my house, and subsequently my husband does the clean up. Don’t feel bad for him though, because I am a clean as I go kind of gal. Nothing makes me more anxious than a cluttered kitchen where I can’t find what I need when I need it. Well, okay, maybe constantly having to move around my dog Blue can be equally of a challenge. Blue thinks he is my cooking assistant, which he is so stinking cute he should be.

This dish is pretty straight forward, and you can tailor it to whatever you are feeling whether it is a salad, rice bowl or a traditional taco with tortillas. I am a huge fan of the brand Siete, so I naturally use their cassava or almond flour tortillas and I always have at least 2-3 packets of their taco seasoning on hand.

First you’ll start by preheating the oven to 400 degrees, and then you’ll line a large baking sheet with a piece of parchment paper. Next, slice the poblano, green and red peppers, and red onion into thin slices. Then, slice the chicken breasts into thin slices as well. Toss the veggies and chicken onto the baking sheet and drizzle with avocado oil and 2 tablespoons of taco seasoning (preferably Siete brand). That’s it! You will let the tray bake for a total of 20 minutes, and half way through around the 10 minute mark just toss everything around then place it back into the oven until the time is up. Of course you will want to ensure the meat is cooked through, but if you slice the chicken thinly you should be in good shape.

While the tray is cooking I will prepare a salad with some mixed greens, a tablespoon of salsa, dairy-free Forager brand sour cream, and half of an avocado. I’ll garnish with a lime wedge and some fresh cilantro. My husband will typically have his over rice, so I make that during the cooking time as well. I prefer to use cauliflower rice, which you can simply make by putting about 2 cups into a frying pan over medium heat and let it go until it is tender. I’ll season the rice with a pinch of salt, lime juice and mix in some cilantro.

This dish is Keto, Paleo and Whole 30 approved!

Chicken Taco Tray Bake
Serves 2

Ingredients:

  • 2 chicken breasts
  • 1/2 red onion
  • 1 poblano pepper
  • 1 green pepper
  • 1 red pepper
  • 2 tablespoons of taco seasoning blend (I use Siete)
  • 3 tbsp avocado oil

Directions:

  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper or grease it lightly
  • Cut the red onion and peppers thinly and toss onto the baking sheet
  • Slice the chicken breasts thinly and add to the veggies
  • Drizzle the avocado oil and taco seasoning over the chicken and veggies and toss until evenly coated
  • Bake the tray for 20 minutes and half way at 10 minutes toss everything gently and let it cook for the remaining time or until chicken is cooked through
  • While the tray bakes you can prepare a salad or rice bowl as discussed above.
  • Garnish with some lime wedges, salsa, dairy free sour cream, and fresh cilantro

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!

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!

Key Lime Pie Bites

Key Lime Pie Bites

These Key Lime Pie Bites are Paleo, Whole 30, and gluten free. The recipe is super simple with clean ingredients you don’t have to feel guilty about eating yourself or sharing (if you can) with your family!

Photo and Recipe are original to Mindful Living with Amanda

I love making all of the “bites” recipes from my page mostly because they are a cleaner version of snack bars I find in the grocery stores. Traditional protein bars or breakfast bars found in the stores have extra fillers, unnecessary sugars, and not to mention artificial sweeteners. The ingredient list for these is short and all of them can be found in nature! The best part? You can make these in 5 minutes or less and avoid consuming an otherwise highly processed snack.

There is no baking necessary to make these. Simply pull out your food processor with the S-blade, toss all of the ingredients inside (except the pistachios), and turn it on until a ball of dough is formed. Then, pop the top off and fold in the chopped pistachios. Once everything is nicely combined all you need to do is take a spoonful of the dough and roll them into snack sized balls. For some extra flare you can roll them in more unsweetened shredded coconut.

As far as storage goes, I will put them into the fridge for up to 1 week. I will be honest they do not last that long in my house between my sons and husband. Sometimes I will double the batch, and put the second one in the freezer in an air tight container with parchment paper separating the layers for up to 3 months.

Key Lime Pie Bites
Makes 10

Ingredients:

  • 1 cup of raw cashews (not salted, roasted is okay)
  • 7 medjool dates (pitted)
  • 3 small limes juiced
  • Lime zest from 1 lime
  • 1 tablespoon of unsweetened shredded coconut
  • 1 tsp. of pure vanilla extract
  • 1/2 tsp. of sea salt
  • 1/4 cup pistachios (chopped)

Directions:

  • Add the cashews, dates, lime juice, lime zest, coconut, vanilla, and salt into the food processor with the s-blade
  • Press the “on” button and let them go until a ball of dough forms
  • Remove the blade and fold in the chopped pistachios
  • Use a spoon and scoop out generous spoonfuls of the dough and roll them into about 10 bites (more or less depending on how big you make the balls, or how much you eat while you make it!)
  • Optional: roll the bites into extra shredded coconut for a nice coating if you wish
  • Store them in a single layer, or use parchment paper to separate the layers, and put them into the fridge for up to 1 week. You may also put them in the freezer for up to 3 months.

Enjoy!