Sneak Peek Inside My 28-Day Paleo Meal Plan

my paleo meal plan launched today so I wanted to give you guys a sneak peek inside and anyone who pre-ordered you should have gotten it yesterday actually so inside there are dozens of healthy recipes there's a keto brownie for dessert which is absolutely insane salmon burgers oh my god YUM I love these things tacos all sorts of delicious things chili rub chicken I'm actually making this today so hey there's bagels a paleo bagel so you have a lot of different variety everything's delicious everything is quick every week you'll get a shopping list and you'll also get the plan for the week so you know exactly what you're having the dinners are 25 minutes or less and then typically you would make a double portion of the dinner and then you'd have it the next day so you don't have like super old meal prepped food on Thursday you know from from Sunday so it just keeps it fresh and everything is so tasty so if you need some help meal planning definitely check out my paleo meal plan and I will be sure to link to it .

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HI, I’m Maria Marlowe, a certified Integrative Nutrition Health Coach. Since opening my practice in NYC in 2013, I’ve worked with moms, business executives, and celebrities alike to improve their health, weight, and skin by improving their eating habits…and I want to help you, too!

My passion is helping people discover the life-changing power of real food – in a fun and easy way. That's why I created my 4 signature Healthy by Marlowe programs:

28-DAY PALEO MEAL PLAN:
Four weeks of done for you meal plans and shopping lists with delicious healthy recipes ready in 25 minutes or less.

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A proven, science-backed, comprehensive 90-day program to clear acne from the inside using dietary + lifestyle changes and gentle natural skincare products.

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A fun and informative four-week online cooking course that will help you make vegetables and healthy food taste delicious and give you confidence in the kitchen.

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This proven, doctor-approved course will help you slim down, improve your energy, and all around improve your health by improving your diet. You'll determine the healthiest style of eating for you, break unhealthy habits (sugar, junk food, etc.) and transition from a standard diet to a plant-based paleo style of eating, all as painlessly as possible.

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How To Make Organic Raw Brownies Recipe ~ Raw, Vegan, Paleo, Gluten-Free

hi I'm Dana with Whole Health Dana calm and today I'm going to teach you how to make super easy raw brownies in less than five minutes so the first thing that you're going to need is one cup of walnuts and you're just going to put them in your food processor try to look for organic and raw walnuts if you have them available to you in them we're just going to put them on our food processor and write them if up into like a flower it's only going to take about 15 or 20 seconds and it'll look something like that when you are finished okay so next we're going to want to add in dates you're going to need eight to ten fairly decent sized medjool dates and if your dates are hard Michael might often get hard because once I open the package I put them in the refrigerator what you're going to do is you're going to heat up some hot water and you're going to put them in the bowl with your dates I've already done that that's why mine are so soft and you're going to let them sit for about five minutes and that'll make your dates moist and soft again and so you're just going to take out the pit and throw them in your food processor and you're going to do that for all eight to ten make sure you get the pits out after you have all of your dates in and I use ten you need half of a cup of cacao powder this is the one that I usually purchase and I prefer to use kakao / coco just force nutritional value it has some good dietary fiber plus iron and magnesium and then you're going to need just a pinch of salt now to me a pinch of salt means about an eighth of a teaspoon so now once we have all of that in our food processor we're just going to pulse it until it is completely combined and makes a sticky brownie like substance okay so I post that for about 20 times and I guess I should be more clear what I mean when I say that it should be a sticky substance it's not going to be sticky right now like you can see it's crumbly and comes apart there but what you are going to be able to see is when you dip your hand in there and you squeeze it together it will pull together you can form it into a ball okay so once you have the proper consistency you have a couple of options first off you can add some stuff to it you could add some almond slivers if you would like almonds in it you can also add some cacao nibs they are the same cacao that you put in there but they are in a little form that's more like a chocolate chip now and so you can add those in stir them in in them what you're going to do is you you can form them into balls if you want like little brownie bites you could press them into like a silicone mold if you wanted something that was perfectly shaped or in our case today what we're going to do is we are going to press them in to a a tray I just say you're going to pour it on to whatever your surface is and then you're just going to press it flat you can use your hands you can use the backside of a spatula okay so once you have it all Preston it looks something like that and now you can just put it in the refrigerator even the freezer if you wanted to speed it up they're great they're easy they're raw they're gluten-free their paleo they're fabulous so I hope you have enjoyed this episode of whole health data and how to make raw brownies if you would like a printable copy of this recipe visit my website at wwlp.com and if you would like to follow me on social media check out the links that are below I thank you for joining me today and we'll see you next time .

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These brownies are a great healthy alternative to an unhealthy dessert. There are raw, vegan, paleo, grain free, gluten free and fabulous!

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Paleo Meal Planning :: 20 Dishes (Prep a Week of Meals in 60 Minutes)

hi guys I'm so excited to show you a sneak peek at the brand new dashboard that 20 dishes is launching for their members this is going to be launching in the very near future probably in the next few days to a week at the most we're really really excited about it because it is going to make managing your weekly meal plans your prep list your shopping list and everything so much easier so essentially you're going to have your own custom dashboards so when you log in you're going to see your pretty little dashboard with your menu your step-by-step prep your shopping list and your options over here so the cool thing about this plan on how this is laid out here is you can do a lot of adjusting you can add recipes you can add notes to your days and really customize what you want for your meal plan for the week so say you wanted to use this recipe for the crock pot roast and you want to actually do that on Wednesday you would just write it down throw it on Wednesday and it moves it down there say you wanted to come over here and you want to maybe add a new recipe in or add a note so you would just click on this little plus sign here and it's going to bring up the recipe section say you wanted to add maple chili chicken to that day you would just click on the plus sign to throw that into your menu so we'll just do that for a quick example and boom there you've got maple chicken chili and then say you want to make a note you would click on the plus sign again and go over here to add notes and say you wanted to make extra for leftovers you would just type in whatever your notes need to be here it could be pull the chicken out of the freezer or make extra for guests that I whatever your notes need to be you're going to click the add notes and that's going to put that in that day so you could go through and really customize your meal plan for the entire week so that you're organized everything is streamlined and it's going to save you a lot of time so we also have this step-by-step instructions which we have provided for all of the menus that 20 dishes creates but that's going to be on this own tab now and all of this stuff your meal plan your prep step-by-step prep your shopping list everything is printable with this print icon so you can just click on the printer and it'll print everything out all nice and pretty so you have your step-by-step instructions going to have your shopping list which is really cool too because we've added some features here where say you need to get four avocados that week maybe for some other recipes or just for snacks you would just type in the little boxes there and you can add whatever you need to add so you can go through here and really customize your shopping list so that you don't forget anything at the store because there's nothing more frustrating than going shopping getting the stuff for the week getting home and realizing that you've left a few things at the store that you completely forgot to get I hate doing that so you can go through here and customize anything that's on the pre-made shopping list and then if you have some stuff that's not on the list you can also add in your additional items here and all of this will print out whenever you print it off a little print icon and the last thing that's really cool is this option section so you can go through here and you can set the recipes say you have a really big family and you need all of the servings for our or you need all of the recipes to come out to 10 servings for every recipe you can easily adjust that or if you're a small family or maybe just cooking for yourself you can alter that down to you know just one or two or three servings so this is a really cool feature on also you have the ability here to choose which menus you see in your meal plan area so you can choose to see the paleo the AIP or the fodmap meal plans so that's another really cool feature that's going to help you really streamline your meal planning experience our whole goal with 20 dishes is to get you in and out of the kitchen as fast as possible so I can't wait for the sash board to roll out for all of our members it's going to be really really soon and I know it's going to make your life so much easier if you have any questions make sure you leave me a comment down below and let me know or you can always shoot me an email I would be happy to answer all of your questions but I'm super excited about this and I hope you are too I will talk to you again soon .

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Following the paleo diet? Feeling frustrated with all the meal planning and prep on the paleo diet?

Trust me, I know how much time it take to prepare all this food from scratch. That is why I LOVE 20 Dishes where you can learn how to prep a week of meals in 60 minutes.

It's time to spend MORE time living and LESS time slaving in the kitchen!

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Paleo Meal Prep For Weight Loss (4 Recipes!!!)

hey everyone welcome back to my channel nourished with love my name is Kathleen a love and after last week's video I really started thinking about how meal prep truly is the foundation of a healthy lifestyle at least in the beginning when you are new to whatever switches you're doing or new to whatever foods you're adding into your diet and and it just helps to be prepared like I said last time in order to succeed you need to be prepared and so I wanted to do another one this week but I wanted to focus on what really makes my life easier and that is my breakfasts and my lunches and maybe a snack so for me if I can have those two meals out of the way I don't have to think about it I know what I'm having for the next five days for those meals I can spend the time at the end of the day making a nice meal for myself and my family I don't I actually I really enjoy being in the kitchen if it's not all day it is so if I can have those two meals out of the way my life is so much easier so I'm gonna make a quiche with a hash brown crust so it's gluten free and this is delicious it lasts in the fridge you can microwave it you can put it in the oven the day of when you decide to eat it and it's so good it's hearty and again you don't have to think about it you know that it's good you know that it's healthy and it's ready for you in the fridge you can even eat it cold if you want but I like my warm and then I'm going to do a soup for lunch it's a cauliflower soup with bone broth and that's great because it's so nourishing as I said in the last video I'm really trying to work on my immunity and so I'm trying to add bone broth anywhere I can and soup is amazing for that so I'm gonna do a nice cauliflower blend it up soup with some bacon and then I'm going to do a sweet treat some almond butter some grain free almond butter cookies I have a gnarly sweet tooth and so if I can have those prepared and ready with some good healthy fats in them I am gonna be a happy person and then lastly and this was kind of an impulse add-on I'm gonna cook up some spaghetti squash and show you guys how I cooked my spaghetti squash I have it on hand it needs to get cooked so I might as well just do that and have it as a side later on in the week or just a snack because spaghetti squash is delicious so that's what I have in store for you guys this week please bear with me cooking videos are kind of difficult because my tripod doesn't like bend over at the right angles that I would like it to but I will do my best for you guys I hope that you enjoy and without further ado let's get into the video I first wanted to mention that if you want to make any of the upcoming recipes that you're about to watch that the exact recipes will be in the description below this week I began with a spaghetti squash to begin you're gonna want to pre-heat your oven to 400 degrees carefully slice your spaghetti squash into rounds and scoop out the seeds lay them on a parchment paper lined cookie sheet and brush each side with some olive oil and salt and pepper to taste cutting the spaghetti squash into rounds instead of in half provides you with longer more noodle like strands roast them in the oven for about 35 to 40 minutes flipping after about 25 minutes to peel take a fork and gently shred the strands away from the skin and from this point you can store it in an airtight container for up to 5 days you can eat it as is you can add a sauce to it I actually with these made hash browns out of them which were really really yummy so yeah the options are endless and I hope that you enjoy this one while the spaghetti squash cooked I moved on to the soup so in a large pot heat up three tablespoons of coconut oil and add your diced onions carrots and garlic saute for about five minutes or until the vegetables soften I had it a bit of salt and pepper to soften veggies and then added the cauliflower you'll want to brown the cauliflower before adding your bone broth and water bring to a boil and then reduce heat to a simmer secure with a tight-fitting lid and allow the soup to simmer for about 35 minutes or until the cauliflower is well softened once the soup is done cooking you'll want to blend until smooth using a blender or an immersion blender like me once smooth go ahead and stir in your coconut milk and lots of pepper taste to the soup and add salt as needed from here you can serve as is but I chose to add some crispy bacon and topped with a little bit of shredded cheese and green onions and it kind of gave it like a baked potato feel so really really hearty and delicious while the soup cooked I moved on to the crust of the quiche you want to begin with thawed hash browns be sure to check the ingredient list because many brands tend to sneak in questionable ingredients using a clean kitchen cloth squeeze out all of the excess liquid and put it in a large bowl add 1 egg 2 tablespoons of melted butter a little onion and garlic powder plus some salt and pepper to taste place the hash brown mixture into a well greased baking dish and firmly press down to create a crust like consistency go ahead and pop that into a 400 degree oven for about 25 minutes or until it begins to brown for the filling of the quiche hook up some bacon and in the same pan saute the onions zucchini and garlic in a bit of the leftover bacon fat go ahead and pour some white wine vinegar into the pan this is called deglazing and my favorite way to add some serious flavor once the vegetables are done cooking go ahead and set them aside to allow them to cool while we work on the rest of the quiche Roland in a large bowl go ahead and add eight eggs and one cup of coconut milk beat the eggs until well combined and then stir in one cup of shredded cheese 1 tablespoon of Italian seasoning salt and pepper and mix to combine stir in the cooled veggies and pour the mixture into your hash brown crust put into a 400 degree oven and then immediately drop the heat to 350 degrees allow to cook for about 45 minutes or until your quiche is set [Laughter] the last thing I made this week were some grain free almond butter cookies these cookies are a delicious treat but they do have a ton of sugar so carry caution you'll want to start by making a flax egg to make this go ahead and mix 1 tablespoon of ground flax with 3 tablespoons of water and let sit for about 5 minutes in a bowl mix 1 cup of almond butter with 3/4 of a cup plus 2 tablespoons of coconut sugar to that you'll want to add 1 teaspoon of vanilla extract 1/2 a teaspoon of baking powder and mix until well combined and lastly you're going to want to mix in your flax egg [Laughter] roll your batter into small balls and place on a cookie sheet lined with parchment paper press each cookie to flatten and then bake for about 15 minutes at 350 degrees or until browned and crispy that's it for this week you guys I hope that you enjoy this video if you did please give it a thumbs up and subscribe and comment down below let me know if you tried any of these recipes or any recipes you'd like to see me make in the future .

Video Description:

In this video I show you some of my favorite paleo meals that are excellent for your weekly meal prep. This video includes a cauliflower soup, quiche with a hash brown crust, grain-free cookies, and simple spaghetti squash.

CAULIFLOWER SOUP
2 large heads of cauliflower
2-3 T coconut oil
2 small onions, diced
4 carrots, diced
2-3 cloves of garlic, diced
4 cups beef bone broth
2 cups of water
S & P
1 cup coconut milk
a bit of bacon, cooked until crispy

QUICHE W/ HASH BROWN CRUST
1 bag of hash browns
9 eggs
1 zucchini, diced
1/2 red onion, diced
1 clove of garlic, diced
1 cup coconut milk
1 t Italian seasoning
S & P
1 cup cheddar cheese, shredded
garlic & onion powder
2 T melted butter

GRAIN-FREE ALMOND BUTTER COOKIES
1 cup unsalted almond butter
3/4 cup + 2 T coconut sugar
1 T flaxseed meal
1/2 t vanilla extract
1/2 t baking powder
1/4 t salt

SPAGHETTI SQUASH
1 spaghetti squash
olive oil
S & P

What is the Paleo Diet?

hi guys this is Kate from Kate updates I wanted to spend some time talking about how I eat which is paleo I get questions a lot about what exactly is the Paleo diet what's involved what isn't and what are the benefits so I wanted to address some of those questions all wrapped up into what is paleo so paleo is a way of eating that um it involves not eating refined foods foods that are highly processed and sticking to lean meats vegetables fruits and healthy oils so things like coconut fish oil some seeds olive oil things like that are all good you avoid gluten and dairy and things that are hard for your body to process so examples of things that are on the Paleo diet would be fruits vegetables lean meats seafood nuts and seeds and then healthy fats which I mentioned before things you avoid are of course dairy and gluten processed foods and uh beans of any kind starches and alcohol for the most part i will say that i do not really avoid alcohol i do have it sometimes but overall you're just trying to keep things out of your body that are hard for your body to process and that can lead to making yourself sick paleo is something that people pursue when they want to fix their it's got autoimmune benefits that have been proven which is the reason why I started looking into it some of the health benefits or just overall benefits you can get from paleo one stable blood sugar you can burn more stored fat its anti-inflammatory clears your skin and helps your teeth it reduces allergies for me I found that I was a little bit allergic to dairy before I started this and then once I completely cut dairy out now if I have dairy on occasions I found that I am really allergic to dairy some people it's more gluten for me it's Terry but it can reduce your allergies and eliminate those it can really aid in digestion I've benefited from that it can balance your energy throughout the day so you're not feeling those fluxes of it's 2pm and I'm dragging and I just want to take a nap when you're eating paleo you feel more energy throughout your entire day you sleep better it can help with your workouts I run better there's also a lot of things that are more technical that you could look into to find out about health benefits of diabetes and things like that a resource for that would be robb wolf calm he talks about on the benefits of eating paleo but basically that's what it is it's a way of eating it's a way of living you're just being more conscious of what you put into your body and voiding high-fructose corn syrup and additives things you look at the labels and there's like 20 ingredients in something and you can't pronounce half of them you want to avoid that kind of stuff so the reason I like the Paleo diet one it's helping my digestion digestion immensely energy overall I just feel so much better I don't have to count calories I don't have to worry about points I don't have to feel you know I have to debate over whether I eat that cookie or not because I just don't eat the cookie I eat healthy things in the cookie so like an example for me of replacing ingredients would be using honey instead of refined sugar or maple syrup things that are just easier on your body so that's paleo some cookbooks if you want to kind of look at that more this book practical paleo goes over a lot of digestive problems it has 30 day meal plan so that's something for you to look into also I mean you can just google what is paleo and find a bunch of resources but i'll be talking more about whole 30 in my next video and how you can benefit and really jumpstart your Paleo experience by doing the whole 30 but that's it for today I hope I gave you a better understanding of what paleo is and I'll talk to you soon thanks .

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I get this question a lot so I wanted to take a few minutes to explain what Paleo is and what it isn't. Paleo is how I eat and it has changed my life. I love talking about it! Leave questions in the comments below, be sure to visit my blog and follow me on Facebook ... Thanks for stopping by!
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How To Make Plantain Wraps ~ Paleo, AIP, Vegan, Gluten-Free Recipe

hi guys it's Dana with Whole Health datacom and today I'm going to teach you how to make plantain wraps and first thing you might ask is what is a plantain wrap well plantain wrap is an alternative that somebody especially somebody that has gut issues leaky gut or other sort of autoimmune issues where they should be eating no gluten or grains this isn't a bread alternative basically so I use it in place of like a tortilla sometimes you just want to be able to wrap your food in something or you want something that is kind of bread like and this is perfect it's really easy to make the hardest part is finding green plantains now when they're green they are not ripe as they start to turn yellow and brown they start to get sweeter and a lot of people compare them to a banana because they look like a banana but really that's where the comparison ends so what you're going to need for making the plantain wraps is you're going to need three green plantains if they start to turn a little bit yellow you can still get away with using them for this that's not going to be a problem the first thing we're going to do is we're going to peel our plantains and I already started this one but I'll show you with the next one exactly what I did so I take the plantain and I cut off the tips of it and then I slice just all the way down the edge so that there is a section where I can get my fingernails underneath and slide it through because I'm going to you know basically I'm going to pull it off okay so we're going to just kind of dice up our plantains and I'm going to do all three of these it should make approximately if these were cubed about four cups of diced panting okay so after I've diced all those I'm going to pour in 1 cup of water I need 1/3 of a cup of organic extra virgin olive oil I need 1 teaspoon of sea salt all right so at this point we're just going to put it on the blender on the base and we're going to run it for a minute or two depending on how creamy it's getting and I'm going to I'm going to run it on high if it is too thick use your tamper to push down the contents until it's moving smoothly on its own okay so once it's been completely processed you're going to pour it out of your picture into a pan that you have lined with parchment paper now I'd say this is probably I don't know a 13 by 17 pan and it's going to make six rafts now today you can see it's it's a pretty thick consistency probably a little less than a paste and if you think that it is too thick you can add a slight bit amount of water it might have just been that you had some pretty large plantains but it doesn't really seem to affect it much after you bake it and then we're going to spread it out flat this turned out super creamy and nice today and then I've already preheated the oven but you want to preheat the oven to 375 degrees so here's what it looks like once I've got it all completely spread out so you might be wondering what you're going to do with these wraps once you have them and really you can use them for anything that you would use a normal wrap for you should understand though that they're not going to be as thin and as bendy and they're not going to wrap completely around like you would like if you got something as a a store it's going to be more like a bent-over taco shell but what you can do with it is put some meat with some cheese some vegetables maybe make yourself a BLT an avocado in it sometimes I just put some honey and some sunflower seed butter on it just anytime I feel like I might need something kind of bread like so be creative you can do anything you want with it okay so I left that in the oven at 375 for about 28 minutes so when it's done it looks rolled in is soft what you do want to do is while it's still soft take a knife and just score down the center and then go twice across the other direction basically what you're doing is you're making six wraps you just let it cool off and you can use them whenever you want for a wrap I actually you can see what it kind of looks like so when you pull it out kind of hot but you horse won't be if you do it properly so anyway it's going to look something similar to this and then you can just put whatever you want on the inside of it and you know wrap it like a like a taco around it so if you would like to see more recipes like this like this YouTube channel or you can also look for me on WWL health.com if you like to follow me on social media you can check the links out to below and we'll see you on the next round have a great day bye .

Video Description:

Paleo & AIP Plantain Wraps are a great gluten-free alternative to tortillas. They're also vegan, dairy-free & grain-free.

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www.WholeHealthDana.com

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Paleo Chicken BLT's

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Find the recipe here: — Try eMeals free for 14 days at www.emeals.com

470+ Paleo Meals, Snacks and Desserts

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If you’ve been following our website and Facebook page for a while, you know just how awesome the Paleo diet can be. One way to make it even better is to have a plethora of delicious recipes at your fingertips, ones with mouth-watering pictures and easy instructions.
Now there’s a collection of Paleo recipes from the folks over at Paleo Grubs that is catching on in a big way. The Paleo Grubs Book contains over 470 Paleo recipes so you’ll never wonder what to make.
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Broccoli Cheese Soup | ப்ரோக்கோலி சீஸ் சூப் | LCHF / Keto / Paleo Recipe

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Video Description:

This is keto version of Broccoli Cheese soup with corn flour. It is a wholesome meal, due to high fat content in Cheddar Cheese, Fresh Cream and Butter it helps to sustain hunger for long time. Broccoli is a great vegetable high in Fibre, Protiens and Calcium

This Recipe is a Low Carb High Fat which can be used to replace a regular high carb meal.

For more info on LCHF / Keto / Paleo lifestyle you can follow the below links:

Goodbye Diabetes by Dr. S. Vijayaraghavan


Dr. Arunkumar -

Dr. Eric Berg -

Indian LCHF -

Turmeric Lavender Coffee Creamer | Paleo Recipe

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Video Description:

Coconut milk combines with ground turmeric and lavender for a soothing homemade coffee creamer that’s equally delicious hot or cold.

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Big O Bacon Burgers on Paleo Bread

hey everybody it's dan Rach from primal for life and we are making big o bacon burgers out of the nom nom paleo cookbook which you can get through Julian bakery com so these look amazing and we just cooked up our bacon sautéed the mushrooms and I'm beginning to toast my paleo bread from Julian bakery as well I got both the almond and the coconut in the toaster oven right out of the freezer and in about seven or eight minutes it's toasted to perfection and can't wait to enjoy my burgers that way they have the burgers wrapped in lettuce and a big old mushroom there but I figured hey why not we have paleo bread it's made with great ingredients it's low carb its locale and has no GMOs no gluten no grains of soy allows me to enjoy bread like I used to except without the bad side effects so we got our burgers right here cooked up in deep primal fat coconut ghee and it's a great way to keep inflammation low and put in a little extra flavor into your meal you can also use paleo butter if you wish or liquid premium coconut oil from new co whatever you decide is great and they actually call for just reusing the bacon grease but we figured we'd try something different and I'm about to grill these up we have the mushrooms the bacon a little bit of the quantum pink salt some black pepper in there and I believe that's it so we're going to get grilling and we'll finish the Paleo bread off right at the end okay so a few minutes in I flipped our burgers on the grill and I added our paleo bread and we're going to give it a few more minutes and we'll be done I like to cook mine to about a medium rare and as usual we try to get the best grass-fed local beef as possible and just as equally as important I try to get the best bread on the planet that's why I try to get paleo breath so we are going to give this just a few more minutes and we are flipping our bread try to get some nice light lines into it I don't want to chart up too much and we'll be done in a jiffy okay so here's both of our burgers on our almond and coconut paleo bread topped off with some fresh avocado hey you know me I love that avocado some fermented pickles from real pickles and some organic ketchup so doesn't need much more but you can top this however you like this tons of different ways to do that and just make sure you go to Julian bakery calm / paleo pick up some paleo bread check out the nom nom paleo cookbook in the cookbook section grab some of that quantum pink salt and also make sure you pick up some great oil for cooking like the new cold liquid premium coconut oil the paleo butter or the primal fat coconut gig either way you can't go wrong and hope you enjoy this meal this is dan and rach from panel for life a great day .

Video Description:

Big O Bacon Burgers on Paleo Bread by Julian Bakery. Grass-Fed Organic Patty Recipe from Nom Nom Paleo Book sold in our online store:
Complete Recipe:

Lazy Sunday Cauliflower Mac 'n "Cheese"

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Video Description:

Cauliflower florets are smothered in a creamy, dairy-free cheese sauce that instantly evokes memories of this childhood classic with a healthy makeover.

➤RECIPE:
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-PALEOHACKS -

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Spicy Tuna Cakes

hey it's a Michelle tan from nom nom paleo and today I'm gonna show you an oldie but goodie from the blog and from our first cookbook nom nom paleo food for humans it's my spicy tuna cakes when you listen to the ingredients there's sweet potato jalapeno and tuna you're like what but it really is amazing they're these delicious portable sweet and savory snack so you can take with you on the road first things first you want to preheat the oven to 350 degrees and then you grab a 12-cup muffin tin so what I have here is just two cans of albacore tuna no oil or anything um because I'm gonna add some ghee later and the reason why I asked for no oil is because I like to control the type of oil and how much is in there you don't have to use albacore tuna you can use salmon people use chicken kind of whatever you want scallions cilantro and this here is a mashed cooked sweet potato or yam and you can bake it you can microwave it however you want to cook it I actually just kind of like doing the fall with my hands cuz I just want to kind of gingerly mix it all together and you don't want to break up the fish now I'm gonna zest some lemon zest make sure you don't go you just get the very top yellow part instead of the bitter wipped pit and then I'm gonna add two eggs and I'm super lazy and I don't want to clean another Bowl so that's why I'm not whisking them first I'm gonna throw in some jalapeno and then I like a little bit extra spice so I had a little bit of red pepper flakes this is melted ghee because otherwise this is fat-free and I don't want a fat-free spicy tuna cakes and then I add one in half teaspoons of diamond crystal kosher salt because I've made this so many times I know this is the right amount but if you're not sure you should mix it all up and then fry a tiny patty just to taste for seasoning and then you can adjust it as needed I'm just gonna go in with my hands and you want to make sure the egg gets incorporated everywhere but you're not smashing up the tuna I like having chunks of tuna in there just kids I think it tastes better cuz I like like this I like it that there are pieces of tuna still in here I think it just tastes better so now we're gonna scoop this into a muffin tin I like to use an ice cream scoop to scoop them in and this is about a quarter cup and you just take it and then you put it in each one and then use the back of it to press down and I know people have told me that they have just taken this batter and just fried it but I think that's too much work it's a lot easier if you just put them all and bake them in the oven and you don't want to fill them more than like three-quarters high I mean it's not like they rise or anything it's just that way I've done it so many times that I know that that you can get twelve out of it so this I'm gonna stick in the oven 350 degrees for 20 to 25 minutes and then I'm gonna rotate it halfway through the cooking time but they're done when a toothpick goes through the center and comes out clean I know it throws people off because they see them in these little cupcake liners but that is so won't stick to your cupcake tin and if you would rather them not look like little cupcakes that's fine too then you're gonna be scrubbing a long time voila spicy tuna cakes they'll make everybody happy .

Video Description:

These portable spicy tuna cakes are savory treat with a hint of sweetness and a wickedly peppery bite that sneaks up on you. Serve these spicy cakes for breakfast, lunch, or dinner—or whip up an extra-big batch for your next dinner party!

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Lemon Glazed Macadamia Nut Cookies {vegan, paleo option}

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Video Description:

Lemon Glazed Macadamia Nut Cookies {vegan, paleo option}
These macadamia nut cookies have sweet coconut, crunchy macadamia nuts, and a zesty sweet lemon glaze. They're delicious with a cup of coffee! This cookie recipe is easy to make, and of course, gluten free, grain free, dairy free, paleo friendly, and vegan.

full recipe -

Paleo Diet: Shakshuka - Paleo Recipe

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Video Description:

Paleo Diet Recipe - Shakshuka: http://paleodietlifestyle.com/shakshuka/ Visit the Paleo Diet Lifestyle website for the full detailed recipe and much more information about a healthy paleo diet.

How to Make Sheet Pan Teriyaki Salmon (Whole30, Paleo, GF) LIVE From My Kitchen! | Nom Nom Paleo

hey guys it's michelle cam with nom nom paleo and it's Wednesday so come on live show you how to cook something today I'm cooking a recipe from blogs my cauliflower chicken fried rice which is a tasty whole very friendly low-carb version of your favorite takeout chicken fried rice and I actually don't think there's a big difference sometimes all in the children Cohen and I'm the children they are like Omar but really I think it's a pretty good pass for rice and I actually like it cuz I don't get all I don't feel all weighed down afterwards and so today just like every Wednesday Ali's in front of the camera helping me out Owen is manning the camera and who will be reading questions out whatever you guys have some guys have any questions while we're cooking this dish just hop on and make a comment to say hello Angelina our operations manager is behind the scenes typing answers to all your questions so lover this is a very easy question so the only thing the original recipe that on the nom nom Gala blog and the iOS app it is not totally a whole dirty because I use um green peas in it and I think technically it's not whole sorry friendly but the way to make it whole thirty family is I actually got some French free beans you can get regular green beans or snap peas and then you just cut them up really small like this and it's a perfect substitute and this will make it pull through because all the other seasonings are whole 30 we use my pop from stir-fry sauce as the sauce so it's hole 30 compliance and so the first thing that we're gonna do is we're going to scramble eggs because one of the ways that we like really um fried rice has always been a leftover makeover and so you know Chinese mom's and grandmas Napoleon's used it as a way to stretch whatever leftovers they have so there's always the leftover rice and then normally whatever leftover protein or some vegetables and it's all seasoned elicit a flavorful but a lot of times they don't have enough meat to kind of make it a full meal so you always supplement it with scrambled eggs so what I do is I have three eggs in here and then had a little bit of fish sauce which is my way of making families taste really yummy and in fact all I eat scrambled eggs every day and I always season them with fish sauce and if I don't be doin fish sauce and I just your salt huh Wow Wow good job ollie so everybody's saying that your hair looks really pretty today cuz narrow down which is something that my parents are down here you've done I have to go get my hair colored okay so I have Frank in here I'm gonna put in some high well I'm kind of my preferred cooking oil for eating food because there's no flavor and a good fatty acid profile and it has high smoke point I don't really like my eggs super super hard scrambled for you know cauliflower five eighths or fried rice some people even will make their fried rice and then push you know it all over and then crack the eggs in there and you can do that sometimes I do that when I'm trying to like I don't want to dirty like another container because usually when you're making fried rice you don't make it exactly to the recipe right it's just mostly improvisational I I did I did write up this recipe because people are like how did you do it and I'm like it always changes it all depends on whatever left everybody happy he didn't know that nice yeah yeah that's why I finally like maybe keep a breakfast every day it's fast healthy and super so if your pan is not super dirty many videos like if the egg is really sticking you can kind of wipe it out Oh excellent why did you do I'm going so I have here about a pound or 3/4 pounds of chicken thighs you can also use chicken breasts that I've diced up into like a quarter inch dice you can also totally use cooked protein if it is put protein then you don't need to see that because it's you know supposedly already seasoned when you originally made it and you would add it at the end just and heat it up but because this is raw we are gonna have to cook this but we're not gonna cook it just yet all I'm doing is I just added a little bit of salt and just a smidge a little bit keep it from sticking to each other well you know what I need to get I need to get some sesame oil in the fridge you go get me some Holly should be in the door set a little it's like a little bread change so if you're making far grace with real race would you use day-old race for sure you should definitely use a old refrigerated right yes number one that has resistant starch to it which is better for it helps feed your gut and it doesn't stick together so it's always best to not use fresh rice okay trying to see if I doing anything different in this recipe no look it's that toasted sesame oil wait so I'm eating it up i seasoned the chicken with a little bit of salt and a little bit of oil which I will throw in after I throw in I can't I need to fix camera sorry we're all right yeah I'm gonna sprinkle a little bit softer they just make even a little bit sure I'm not too crazy not worth incorporating there's nobody can find to put this new oil yeah I don't know if we have any where see this is Oliver pal cooking show Wow and find everything you like shoved your arm way in there in the door if you cut them small and uniform you generally take a few minutes to kind of get them a little bit soft and I throw in grand is a hard vegetables to cook together okay like a carrot I don't really like them to be super crunchy in this I like them to be a kind of tender and if you wanted to make it easy you can just get the pre chopped frozen peas and carrots and you just saw it before you so could you use a plastic no I'll find things like in you know baked goods you can't eat regular eggs but I wouldn't just eat it just to eat it like if you can't eat eggs in fried rice you add more protein like from like more chicken like you know you don't have a black thing um also could you tell us what brands of pans that you have I don't know the exact ran but it's on the link that Angelina will put up and but I like the only way that I'm use the Sun gears because it works on the induction cooktop it's okay I don't know that it's my favorite pan ever I have some other band they like better but if I'm demoing it for you guys here is what everyone if you have raw chicken if you have cooked chicken and throw it in again so um someone asked or actually a lot of people this question when using sesame oil do you always keep it in the fridge you just cook this until the chicken is no longer pink but again if you already have two protein you don't need to worry about this part it's already cooked you just so someone said that cauliflower rice tastes bitter to them is that something that they're doing or is that just something that can happen I mean that's it shouldn't and a lot of people have said that they've tricked their veggie hating family members until liking it like though say hey is this fried rice and then they're like okay I'm gonna buy it which I'm not I'm not quite convinced but that is what people tell me and maybe some of you guys can jump in and say if that's true so and the reason why I'm not wrong in the cauliflower in here is because you know you there's no room so um are you using chicken legs or chicken thighs and usually you'd make fried rice in like a bigger pan right lieutenant like most people don't have like dying at 12 inch or 14 inch I even if I got a 12 inch I probably would still take it off cause it's not it's just a small thing yeah lego star you guys I mean guy is part of the chicken leg I mean you can buy chicken legs but then you have a lot of self adrene for yourself to do that kind of wrap and mulch like cubes so it's easier for something bit if you have boneless skinless chicken thighs they're gonna skinles
s chicken breast personally I don't like chicken breast a bit and fried rice like this where it's cooked really fast and doesn't get it you know overcooked and dried I don't mind it um so somebody um okay so I have a pound of rice flour you can use fresh or frozen if you know frozen we do it straight from the freezer you don't buy it and you kind of cook it off until all of the excess moisture it's kind of a creative bit you can also use the fresh stuff so someone says that they see that you're using a frying pan instead of a walk so is it worth it to purchase a walk it doesn't make a difference or just a good quality frying pan is fine I have never know that's not true we had a wok station in our kitchen that was slipping everybody previous owners we lived there 10 years and I never used it like exactly very complicated thing like you have to season your wok it isn't not that complicated but for me it was just too much work to figure out how to even but even my mom Jesus a walk sometimes yes she has a walk yeah yeah yes yeah use it don't they at her house fine I see we're doing this thing okay oh great all he made a face a little bit they just do it my way I want to make you that I'm fine the way I do it and someone said walk gait and that is what this is we're officially at war I don't know how to use that or maybe it's just walk station and not just like all clad like European yeah I mean that counts that know that not know it's not a one if it's called Oh walk then it's so walk okay uh someone says am i correct by saying that this would be low-carb using white ready but you know my offer mr. McConnell fired like for this recipe I am using a quarter packages four tablespoons so the whole cards for that is 14 grams of carbs for the whole dish the 14 divided for about 3 grams great um let's see someone says how do you keep it from getting mushy and I gave from the recipe on blogs cuz I use them dice French green beans or instead of you know you know 30 days and then you figure out what you tolerate and that is the really sweet okay so I see even from getting super bitchy by taking off the pepper and then just kind of prying it open I'm gonna put a quarter cup of all-purpose trip I thought I know you guys thought it was like a bottle of it they dont sell it anymore but being sold as a whole food on the west coast and the Rocky Mountain region but it was only a one-time thing and so I ordered it myself and I bought all of these you can leave yourself the recipe is on the blood in our you know are everywhere all right so I'm going to stir this around you want this to get absorbed into the cauliflower Wow so it's actually okay to have it's a little bit al dente before you add the all-purpose stir-fry sauce you all prefer summarize if you make it the way I tell you - yes 4:35 okay so this is the point I'm gonna add these green beans because they probably do need to get cooked a little bit these mother I don't care if they're crunchy like a carrot I don't love it they're printing here a little bit you can see that most of the liquid has already been absorbed right that's when I'm pushing it away you can see that it's just a little bit on the side that's pretty quick the other ingredients back in and it's okay put in here I put it all in and yeah it'll get all soggy you in you know kind of cook off any extra liquid but it just seems good I don't know and it's imagine people are just wage I mean obviously I shouldn't say that because I am very picky about my food taste but sometimes I think people use the whole excuse that something's not perfect and that's why they won't do it and that's not how you should poke cook it you just you just practice practice practice and then eventually you'll get better at it just like every other you can't just you know think that you're gonna just do it one time it happen alright so and once you put it in like the eggs and the chicken I don't I turn off the heat because the eggs are already cooked chickens already cooked you just kind of want to make sure everything is hot this is the point when you would taste the seasoning a little bit toasted sesame oil and um what is the shelf life of this in the fridge for leftovers yes yes you can add a little bit of fish sauce you can add some salt whatever just try it make sure and because tested sesame oil is very empowering I always do it very slowly on to my spatula so that if I accidentally add too much throwing into think alright um someone asked if you would change the recipe at all if you had trip sure I think so or for um both I mean you would just you cook it really quickly just like this raw chicken yeah you'd add a little bit of salt you might not even need to add salt and you strip on its own and actually pretty salty just cuz it's like you know been in salt water its whole life but you would cook it and then set it aside and then you throw it back in at the end and it I bet it would taste delicious alright see home with that that was a really fast rate and so the only thing the only advice I've asked you guys if you're making this at home is to do like I did and prep it ahead of time so if everything is prepped and ready you can just go boom boom boom and then fry it all together but if you're like chopping and frying like things will burn they'll be fresh grated they'll be a big mess how we made this on Facebook life because I feel like we have let's see it's very high a popular the way that I used to find ices kidding whether I buy oh yes that is good it's like the Japanese thing right where they yeah yeah so but it is a very Chinese American thing like how is it see even my feet then okay all right so here is the final dish I take if I write even faster if you have leftover protein like leftover roast chicken or steak or anything kalua pig makes an excellent fried rice there are lots of fried rice variations on my site kimchi fried rice I have an Asian aisle I prouder of my rice with bacon and then this one right here that's it thanks for tuning in and we will be back next week hi guys .

Video Description:

This Whole30-friendly Cauliflower Chicken Fried Rice is a simple, delicious, and low carb replica of the one-pan dish my mom used to make for me when I was a tiny, rice-lovin’ fiend!
I go live on Facebook every Wednesday at 5pm PST/8pm EST to show you some of my favorite recipes.
Get the recipe here: https://nomnompaleo.com/cauliflower-chicken-fried-rice
For more recipes and Paleo food ideas, follow me on Instagram!: https://www.instagram.com/nomnompaleo/
To watch me cook live on Facebook every Wednesday, like my page!: https://www.facebook.com/nomnompaleo
#whole30recipes #glutenfree #paleo

VEDA #9 Amanda's Coconut Flour Paleo Pancakes

today I'm making some paleo sugar-free grain-free pancakes I'm not going to make loads of them so if you want to make more than just double this recipe all I need is two eggs which I've got in here I'm going to have a tablespoon full and a half of coconut flour and then I'm going to find them in coconut oil first of all I'm going to whisk my eggs and told us move so now that they're smooth I'm going to add a tablespoon full and half of coconut flour and mix up in a frying pan I've added a teaspoon full of coconut oil and I'm just going to turn that on to a medium heat until it melts because the coconut flour is a really absorbed my batter we've gone quite thick because I've left it slightly too long so if this happens you could just add a dribble of I'm using almond milk to keep it paleo so now I'm going to add a tablespoon full of butter and make pancakes and now the pancakes are almost cooked on the bottom I'm gonna flip them over and cook them on the other side so flip them over and I'm just cooking at the other side this recipe made six mini pancakes and this is mine and I've got it blueberries and some maple syrup and this is Dave's and he's got it with bacon and maple syrup you .

Video Description:

Here's a really easy paleo pancake recipe for you :) Hope you enjoy
Amanda xx
@ourlittleeyes
www.ourlittleeyes.com

Making Gingerbread With Sweet Potatoes Instead Of Flour! | Paleo Bread

hi guys welcome back a my name's Katie I'm a new face I am someone new to cooking and really new to cooking healthy am really excited to be here I got a kiddo a little three-year-old daughter and there's nothing quite like having little websites you want to change everything up in your life to make it super helpful so you know today we're going to making a gingerbread loaf made with sweet potato instead of flour okay so today's recipe we are swapping out it is gluten-free it is green Reavers swapping the flour for sweet potato and coconut flour and then we also have some coconut sugar we're gonna be using our yummy pumpkin pie spice is it that time of year ginger and then salt we've also got grandma's molasses and a little bit baking soda some coconut oil to really round out I'll look open up we got going on in here and last but not least some eggs alright so quick little overview what we're gonna be doing first stuff you haven't already everyone free here up into about 350 degrees Fahrenheit and then we're going to take our little bit of sweet potato and we're going to chop it up into like half-inch little cubes that's going to go in your food processor and you're going to blend it into a bright light consistency might have leaves me in the Andes spatulas rubber candy you're probably gonna want to pick the sides once or twice and then after that you turn it off address the ingredients blend it up put in a parchment lined baking pan okay so we're gonna take our potato and we are going to cut myself so yeah just chop up your actual asleep your sweet potato and food processor can handle a lot so you really it kind of cuts down on the process sometimes if you present a little smaller but not to be too particular I say don't get particularly I want to be being particular all right there we go well our sweet potato or too small if you don't you know chumps in there flower this is my baking is just toss it all in is if you give that little ones at home time is precious it really does a lot less time for more extravagant cooking but here I have it measured out so a top of a teaspoon of salt in there our pumpkin pie spice oh my gosh totally and I'm using a half a teaspoon so I'm putting it for but it's actually too awesome anything like you might take this moment to double-check your recipe make sure you got everything in there eggs because then you'll forget things if you don't go back in check what Oh see I'll sit on the hinge two teaspoons of ginger if you've got it all in there and you can manage to get the light back on your food processor this guy's then away we go to make sure it all gets incorporated until it's nice and smooth looking good besides maybe you're making it up right now you're killing it now we're going to take some baking pans too small a large either way now if you are slightly neurotic like me you can be as particularly since processes like to be cutting the corners can sometimes stop reading on the diagonal we'll just kind of fold the paper over and help it just settle into the dish nicely once I bet you're filling into the pans just make sure you spread it out nice and evenly and it's kind of fill in the corners and around ease a little bit too too picky but just make sure it's nice and flat and then we'll those puppies into the oven okay so it is all done spent about 4045 minutes and you'll know it's done when it's got like a cold in the hold the top to it do you take your knife and it and it comes out quickly okay let's get these bad boys out another awesome awesome thing about parchment paper is it just lets to be straight right now alright aren't these beautiful oh my gosh you guys should smell these they are amazing makes it moist on the inside I don't know about you guys but when I'm having some sort of like really got me read like this I just included like yeah okay so how easy was that right I mean it's like what four steps okay and this will last since it's all wonderful fresh ingredients real live food about three days in the fridge maybe I don't know this is gonna last that's like the expected and honestly you know this days my record show warm that is really good well thank you guys for tuning in and I hope you enjoyed this recipe you will have your other one over here you .

Video Description:

Katie, my assistant video producer makes my recipe for healthy paleo gingerbread- made with sweet potatoes instead of flour! This loaf is such a yummy fall treat that is easy to make in a food processor. This recipe is gluten free, grain free, and dairy free.

WRITTEN RECIPE: https://paleoglutenfree.com/recipes/gingerbread-loaf-made-with-sweet-potatoes/
INSTAGRAM: https://www.instagram.com/kaylieshealthyrecipes/

How to make Cajun Prawns (Shrimp) with Cauliflower Rice (Paleo/Primal/Dr Poon low-carb)

so today I'm going to show you how to make cajun prawns or shrimp with a cauliflower rice and this can be suited to a paleo primal or a dr. poon low-carb type diet talk about my ingredients assembled here we'll just step in the back here we need a little bit of olive oil for frying maybe one or two tablespoons I've got some lime juice you're going to need about 1 or 2 tablespoons of that as well you can use say a quarter to a half cup of chicken stock low-sodium but i'm using this is actually a kind of a concentrated stock you're meant to mix this with water but i'm just going to use this little thing as it is so that's less liquid in the dish you do it whatever way you prefer if you like more breath we've got cajun sees no much money is about a tablespoon off and grated fresh ginger which I'll use probably about a half a tablespoon to maybe a full tablespoon of got um a good handful here of salted cashews um you can trap them or leave them whole it's up to you how you prefer it to be in there got a half a head of cauliflower which we're going to chop very thinly to make it sort of resemble rice one green capsicum or pepper zucchini and four to six green onions depending on the size he's a pretty good size soak up four of them and then here I've got 200 grams of prawns or shrimp that are already cooked so first we're going to take your half a head of cauliflower and we're going to just sort of turn it into something resembling rice it's going to be a stand-in for the rice so it's low carb there's a number of ways you can do this you can use an actual grader and just rub it across that you can put it in a food processor I'm just fine for a smaller one especially the quickest easiest way is just slice it very thinly like this so once you've got those thin slices then I just take the knife and just go back over it a little bit in every direction until it's about as small as you want it to be it doesn't have to be exactly the side of the race you just want an icee song there's my cauliflower chopped and you can see it's fairly small you can go as small as you want i guess that you can make it resemble rice you don't have to it's up to you all right so then we're just going to cut up our capsicum I like to cut it rather big chunks again you do what suits you if I need you to cut both ends off around the inside quickly there you go now I'm just going to cut it in rather big chunks because that's how I like it you do this however you want you can cut it in rounds and then chop them in half or quarters and dice it you can do whatever you like I like to have sort of angled pieces and then what I'll do is stack them just go and once through the more like that you kind of end up with sort of narrow strips of it okay then the last thing was the green onions our show lots of spring onions whatever you call them I've just chop them up small so I'm going to take these three not the cauliflower just yet but the green pepper capsicum the zucchini and the onion and they're going to go into a large frying pan that we've had preheating with about a tablespoon or two of oil and as you can see one ends there what with the oil in it already so now I'm just going to add all these veggies like is everything but the cauliflower so the onions will go in the zucchini and your green capsicum her bell pepper just gonna stir those and sauté for you so let's start to get tender you want that capsicum to be a little bit tender to the bite this wouldn't hang soon just about five minutes now they're not soft you don't want them soft but would the green pepper the capsicum you when i'm just starting to get a little tender to the right position in the cooking that's ready now to add our front oh and the tablespoon of Cajun seasoning we're going to stir that through together hey that's an one for just about a minute this point I'm going to add my chicken stop now if you're using a liquid like a quarter to a half cop as long as mentioned that's probably enough I'm going to add just a fun little couple of the water to this to get some liquid in the pan there that around just a bit and then we're going to add in the cauliflower tablespoon of ginger and the cashews okay and their cashews that's what I'm going to stir cook and stir on medium you want to saute are simmering you don't want it too high for roughly five minutes or so you want that cauliflower to get tender okay I did end up covering it just for the last few minutes so I didn't have to add any more liquid that will help keep the moisture in there I didn't want too much liquid in it so that's been just about five minutes I've been stirring it part of it and the cauliflower is tender enough for now so I'm just going to turn that off and remove it from Keith as a last step is just to certain about two tablespoons of lime juice stir that all through that's ready to serve okay so there it is served up on the plate give it a try it's really nice and tasty enjoy .

Video Description:

This recipe was inspired by the blog Primal Journey but has been modified to suit the Dr Poon Metabolic Diet. I also left out the coriander (cilantro) called for in the original recipe because I don't care for it. You can find her original recipe here, but it doesn't give quantities for everything.

http://primaljourney.blogspot.com.au/2013/08/cajun-prawns-with-cauliflower-rice.html

CAJUN PRAWNS WITH CAULIFLOWER RICE
Makes two good size serves

1-2 Tbsp olive oil for frying
1 zucchini, cut in chunks
1 green capsicum (bell pepper), cut in chunks
4-6 green onions, chopped
1/4 c low-sodium chicken stock
or use concentrated stock with a bit of water for more flavour
1/2 head cauliflower
1Tbsp Cajun seasoning
200g (7 oz) cooked prawns (shrimp)
1 Tbsp grated ginger
Small handful salted cashews
1-1/2 Tbsp lime juice

Heat oil in a large frying pan and sauté zucchini, capsicum and green onions
Meanwhile slice your cauliflower very thinly then chop finely (or pulse in your food processor) until it resembles 'rice'
Once veggies are tender add Cajun seasoning and prawns and cook for a minute or two.
Add chicken stock, cauliflower, ginger and cashews and cook for about five minutes, covering to retain moisture but stirring often.
Remove from the heat and stir in fresh lime juice and serve

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