Category Archives: 30 Minutes or Under

Paleo Cauliflower Nacho Cheese

Paleo cauliflower nacho cheese only takes 5 minutes to make, and it’s nut free and dairy free so anyone can enjoy it! 

Paleo Vegan Cauliflower Nacho Cheese

Well, the June gloom of Southern California is officially over! It’s hot and sunny over here, and I absolutely love it. I made it to the beach this past weekend, enjoyed some sunbathing, went on long walks around the neighborhood, and made this cauliflower nacho cheese sauce. It was glorious.

It’s been a very, very long time since I had cheese, but that doesn’t mean I don’t get cravings for it. Because CHEESE, guys. It’s just wonderful. Most dairy substitutes are made with nuts, but my digestion isn’t great when I eat a ton of nuts at a time. So when I recently saw that many bloggers were using frozen cauliflower in smoothies to make it creamy, I thought it would be a great idea to make this nacho cheese sauce with it. And it really delivers on the velvety texture!

Paleo Vegan Cauliflower Nacho Cheese

Sure, you can dip just about anything in this cauliflower nacho cheese, but I highly recommend you enjoy it with Siete Foods Tortilla Chips. They are just so darn crispy and delicious, and I’ve become a serious addict (especially the lime flavor!). If you don’t want to use it as a dip, you can even use it as sauce or dressing. I put it over some roasted potatoes the other day, and ermagah, the combination was amazing!

If you can’t eat the real stuff like me, and you want some cheese in your life, you gotta make this recipe. It’s healthy, nutritious, and allergen-free!

Paleo Vegan Cauliflower Nacho Cheese

Paleo Cauliflower Nacho Cheese
 
Prep time
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Ingredients
  • 2 cups of frozen raw riced cauliflower
  • ¾ cup full-fat coconut milk
  • ¾ cup nutritional yeast
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Optional: ½ tsp red pepper flakes
Instructions
  1. Place all ingredients in a high-powered blender.
  2. Blend until smooth and creamy.
  3. Use as dip, sauce, or dressing! This nacho cheese is great heated or chilled. Store in the refrigerator for up to 5 days.

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Cauliflower Nacho Cheese (Paleo, Vegan, Whole30)

Pickle Deviled Eggs

Healthy and filling pickle deviled eggs are the perfect snack or appetizer that’s paleo and Whole30-friendly!

Paleo Pickle Deviled Eggs

How was your Memorial Day, friends? Ours was so relaxing. We actually had zero plans so we ended up hanging out at home, working on some home projects, and finished up 13 Reasons Why. That show is preeeeetty intense, and deals with some serious issues faced by high school teens. If you’ve watched it like everyone and their uncle has, then you know what I mean. It’s a good one though. I highly recommend it!

Also, I did a LOT of cooking. Our grill was fired up almost every night, which inspired me to put together ideas for some delicious summer recipes. One of them being… these pickle deviled eggs!

Paleo Pickle Deviled Eggs

This recipe was created by combining the 2 snacks I love having around at all times: pickles and deviled eggs. Deviled eggs are just so creamy and satisfying, that adding tangy and sour pickles to them is just the perfect flavor combo! I’ve been munching on these everyday and I just can’t get enough.

Paleo Pickle Deviled EggsPaleo Pickle Deviled Eggs

If you are planning a summer barbecue or gathering, I bet your guests will gobble up these pickle deviled eggs. It’s also a great recipe to make if you are doing the Whole30 or the RESTART sugar detox, especially when those cravings hit. All the healthy fats in these low carb pickle deviled eggs can help hold you over until the next meal while satisfying your hunger. Plus, it’s absolutely delicious!

Paleo Pickle Deviled Eggs

Pickle Deviled Eggs
 
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Ingredients
  • 6 eggs
  • 3 tbsp paleo mayonnaise
  • 1 tbsp pickle juice
  • 2 tsp fresh dill, finely chopped
  • 1 tsp dijon mustard
  • ¼ cup chopped pickle
  • Salt and pepper, to taste
  • Paprika, for garnish
Instructions
  1. Bring water to a boil in a saucepan.
  2. Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
  3. Prepare a large bowl with an ice bath.
  4. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  5. Peel the eggs under cold running water.*
  6. Cut the eggs in half lengthwise.
  7. Take out the yolks and place in a bowl.
  8. Add paleo mayonnaise, pickle juice, dill, mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
  9. Fill the egg whites with the mixture evenly.
  10. Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
  11. Refrigerate up to 4 days.
Notes
*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!

Pickle Deviled Eggs (Paleo, Whole30, Gluten Free)

Creamy Chimichurri Sauce (Paleo & Vegan)

This creamy chimichurri sauce takes minutes to make, and tastes amazing on everything!

Creamy Chimichurri Sauce Paleo Vegan

When people tell me that healthy eating is boring and has no variety, I ask, “Are you experimenting with differences sauces and spices?” The flavor of food can change dramatically depending on what seasoning or dressing you put on it, and you can make multiple dishes with the same base ingredients.

So recently, when I got a bit bored by the same marinade I put on my steak, I decided to switch it up a bit with this creamy chimichurri sauce, and dayuuum, it added SO MUCH flavor and I ended up putting the leftover sauce on everything for the next several days.

Creamy Chimichurri Sauce Paleo Vegan

Yup, these are all ingredients that go into this creamy chimichurri sauce. So simple and healthy, right? I love a good creamy sauce, and the addition of an avocado makes it a perfect texture, not too thick and not too thin. Which is why you can seriously use this sauce for anything!

Creamy Chimichurri Sauce Paleo Vegan

So far, I have used it as a dipping sauce for steak and veggies, a refreshing dressing on a salad, and even topped my gluten free smoked salmon toast with it for a burst of flavor. I just can’t get enough of it, and I highly recommend you try it out!

Creamy Chimichurri Sauce Paleo VeganCreamy Chimichurri Sauce Paleo Vegan

5.0 from 7 reviews
Creamy Chimichurri Sauce (Paleo & Vegan)
 
Prep time
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Serves: About 1 cup
Ingredients
  • 1 cup fresh parsley, packed
  • ½ cup fresh cilantro, packed
  • ¼ cup apple cider vinegar, raw and unfiltered
  • 1 large avocado, peeled and seeded
  • 3 garlic cloves, smashed and peeled
  • ½ tsp sea salt
  • ¼ tsp ground black pepper (omit for AIP)
  • 1-2 tbsp extra virgin olive oil, if needed
Instructions
  1. Place all ingredients, except olive oil, in a high-powered blender.
  2. Blend until smooth.
  3. Add more olive oil if you want the sauce to be thinner.
  4. Enjoy as dressing, dip, or sauce over everything!

Creamy Chimichurri Sauce (Paleo, Vegan, Whole30)