Allergen Friendly Cookie Mix – Preorder Now!

You can now pre-order my Allergen Friendly Cookie Mix – my first collaboration with Legit Bread Company! Get this AIP, Paleo, Nut-Free and Grain-Free Cookie Mix delivered to your door. Pre-order now to save your bag!

AIP Gluten Free Cookie Mix

The cookie mix you’ve been waiting for: Allergen Friendly Cookie Mix! If you’re familiar with Grazed & Enthused, you’ve likely tried my popular Tigernut Chocolate Chip Cookies! They quickly became a fan favorite because they taste like the real deal – like Nestle Tollhouse Real Deal but without any grains, nuts, or eggs with dairy-free options.


Legit Bread and I partnered up to bring you those Tigernut Chocolate Chip Cookies in a convenient bagged mix. No rushing to the store the next time you have a cookie hankering or placing an order on Amazon for tigernut flour. It’ll already be waiting for you in your pantry. Just add a few ingredients and you’ll have a tray (or two) of cookies ready within minutes!



Tigernut Chocolate Chip Cookies


In this mix you will find NO –








-Refined Sugar

The Allergen Friendly Cookie Mix includes:

  • Tigernut Flour: a nut-free flour made from tigernuts (tubers) is nutrient dense and a good source of fiber

  • Cassava Flour: the closest white flour option for Paleo baked goods made from the cassava root

  • Baking Soda: to help your cookies rise without eggs

  • Sea Salt


It makes between 24 and 28 cookies and there are instructions for making the full bag or a half batch (12 to 14 cookies).


Tigernut Chocolate Chip Cookies


You simply add your wet ingredients to the mix, scoop onto a parchment-lined baking sheet and bake!

  • Powdered gelatin: makes these egg-free cookies soft and helps hold them together without eggs

  • Ghee, palm shortening or coconut oil: depending on your dietary preference, you’ll add melted and slightly cooled fat to your mix

  • Extra virgin olive oil: combining solid fat with extra virgin olive oil gives these cookies a more delicate texture, crispy edges and soft insides

  • Maple syrup: to lightly sweeten these cookies – you only need 1/2 cup for over two dozen cookies!

  • Vanilla extract: you can’t call it a cookie without adding a little vanilla extract.

  • Mix ins of your choice: anything goes! Dark chocolate chips, ground cinnamon, raisins, toasted coconut, whatever your heart and body desires!


and get the mix shipped to you when it launches at the end of June!




While you’re at it, grab Legit Bread’s other grain-free and allergen friendly mixes including the new Dairy-Free Cheese Cracker Mix and Dairy-Free Cheese Mix (by The Curious Coconut)!



Allergen Friendly Cookie Mix



Want to review the mix? Please leave your comment and review below!


Air Fryer Parmesan Garlic Spaghetti Squash

You’ll never make spaghetti squash any other way after trying this Air Fryer Parmesan Garlic Spaghetti Squash. You can easily make it dairy-free too, and it’ll be ready in less than 25 minutes!


Gluten Free Air Fryer Spaghetti Squash


I promised my newsletter list more Air Fryer recipes, and here’s the first one I’m putting on the blog: Air Fryer Parmesan Garlic Spaghetti Squash. If you find it hard to get spaghetti squash the perfect crisp-tender texture in the oven, microwave or Instant Pot, I’m with  you! There’s nothing more disappointing in the cooking world than overcooked, mushy veggies.


Most of us actually cook our veggies too long, and we don’t appreciate the mouthful delight that comes from a crisp-tender vegetables. If you weren’t a fan of Brussels sprouts, broccoli, cauliflower, or asparagus as a kid, this was probably why. You’ll find this Air Fryer Spaghetti Squash to really hold up well to any sauces like marinara or pesto, but you can totally eat it alone as a side dish. Or be like me, and eat it alone at your kitchen counter while your baby naps.


I’ve been cooking with the Air Fryer for a few weeks now, and I’m getting the hang of the different temperature and cooking time settings. Air Fryers cook food about 20 to 25% faster than a traditional cooking method like oven or stovetop. Air Fryers work similar to convection ovens by utilizing circulating hot air to cook your food. If you’re looking for an oven spaghetti squash method too, check out my Beef & Mushroom Carbonara.



Air Fryer Garlic Parmesan Spaghetti Squash



Other than time savings, here are some other pros I’ve found with using the Air Fryer:

  • They are essentially more affordable, space-saving countertop convection ovens. If you’ve been thinking of adding a convection oven to your kitchen, the Air Fryer will be a much cheaper option.

  • You will use less of your expensive cooking fats. Don’t get me wrong: many fats are good for our health. But fats like organic coconut oil, grass-fed ghee and tallow and avocado oil can also be pricey. You’ll use less fat while cooking and can add a drizzle to your finished plate, if desired.

  • It’s fairly hands-off cooking… not quite as hands off as the Instant Pot but close! I give the fryer basket a shake every 4 to 5 minutes to prevent sticking and make sure the food gets browned and cooked evenly. Some foods like chicken tenders or meatballs require you to flip them halfway through for even browning.

  • Use up the produce/meat that’s going bad in your fridge even when you’re not inspired to cook! I had some wilting broccoli, slightly mushy mushrooms and ground beef that was on it’s last leg in my fridge. Instead of wasting the food, I quickly prepared it for the Air Fryer and minimized waste even on nights when I have no desire to cook.


You won’t need many ingredients for this easy Parmesan Garlic Air Fryer Spaghetti Squash 

  • A two-pound spaghetti squash: anything larger wouldn’t fit in my Gowise Air Fryer basket.

  • Extra virgin olive oil: I add a bit more fat to this recipe than other Air Fryer vegetable recipes for the best texture.

  • Garlic powder and minced fresh garlic

  • Sea salt and pepper

  • Shredded Parmesan: for dairy-free, you could use nutritional yeast or simply omit all together. It’ll still be delicious

  • White wine or coconut vinegar: the white wine vinegar has a much more mellow taste but I like the umami in the fermented coconut vinegar too


And bonus: it’ll be done in less than 25 minutes! Spaghetti squash in the oven can take easily 35 to 40 minutes to get to that scoop-able texture.


Garlic Parmesan Spaghetti Squash


How to make Spaghetti Squash in the Air Fryer

1. Slice the spaghetti squash in half lengthwise. Scoop out and discard the seeds.

2. Drizzle the spaghetti squash with extra virgin olive oil and sprinkle on garlic powder, salt and pepper.

3. Cook the spaghetti squash in the Air Fryer at 360 degrees for 20 minutes.

4.  Halfway through the cooking time, fluff the spaghetti squash with a fork. Drizzle with additional olive oil.

5. Remove the squash from the Air Fryer and scoop out the flesh, leaving the skin intact. Toss with white wine vinegar and fresh  garlic. Return to the squash skins. Sprinkle with Parmesan.

6. Return to Air Fryer and cook at 400 degrees for 3 to 4 minutes until the Parmesan is melted. Serve warm.





Garlic Parm Spaghetti Squash


Nut-Free Paleo Granola

This grain-free, nut-free, vegan and low sugar granola will satisfy your sweet breakfast cravings. It is a Paleo-friendly snack or cereal option that combines sunflower seeds, raisins, flaxseed, chia seeds, and a bit of coconut oil, maple syrup and vanilla.



I have had a hankering lately for SOMETHING – and that something has evaded me greatly – until I made this Nut-Free Paleo Granola. At 9 pm every night after an exhausting yet fulfilling day at home with my girls, I feel depleted. Sometimes emotionally – but often times nutritionally. My body will crave something undefined, and I always take that as a sign that deserves some attention.


Well, last night after a big bowl of this Nut-Free Paleo Granola standing over my kitchen sink while having an important conversation with my husband on how we will ensure our children leave our grip with awareness, acceptance and with boundless confidence. It’s crunchy, a little sweet and nourishing – and it is so much more affordable than purchasing pre-made granola which is often much higher in added sugar.


This Paleo Nut-Free Sunflower Granola includes: 

  • Raw Unsalted Sunflower Seeds: you can source organic raw sunflower seeds affordably at most stores and on Amazon

  • Ground Golden Flaxseed Meal: You can buy this pre-ground, but it’s much easier to find whole golden flaxseeds that  you can grind at home in a blender or coffee grinder.

  • Raw Pumpkin Seeds: for added protein, fiber, magnesium and bigger crunch. It’s hard to find these without sunflower oil

  • Chia Seeds: add protein, fat, calcium, and manganese.

  • Coconut Oil: helps bind everything together when baked.

  • Maple Syrup: to add sweetness to your granola and create a brittle-like texture as it bakes

  • Vanilla Extract: for that delicious vanilla flavor of course!



Nut Free Paleo Granola



Nut-Free and Grain-Free Granola couldn’t be more simple to make either. You are just mixing everything together in a bowl (try not to eat all of it before it goes in the oven because it’s goooood), pressing it into a parchment lined baking sheet, and baking until lightly golden. Let it cool completely for at least 45 minutes before breaking up with your hands.


You can eat this granola for a snack or you can use it to top smoothie bowls, salads, or enjoy as a cereal with your milk of choice. Yes, it’s an energy dense cereal, but that’s what makes it so nourishing. The energy is not coming from processed sugar or blood sugar spiking grains but from organic, high quality and nutrient dense seeds.


Other inclusions you can add (I wanted to keep this recipe as simple as possible!)

  • Unsweetened shredded or flaked coconut

  • Other chopped dried fruit like apricots, dates, currants and cranberries in place of the raisins

  • Ground cinnamon, nutmeg, sea salt, and ginger


If you’re looking for a completely AIP Granola, please check out these recipes:

Pumpkin Spice Granola (guest post on Autoimmune Wellness)

Sweet & Crunchy Kale Granola 



Nut Free Paleo Granola






Dairy-Free Strawberry Cheesecake Bars

These no-bake and dairy-free Strawberry Cheesecake Bars are a strawberry lover’s dream dessert. They’re AIP, gluten-free, nut-free and made without refined sugars. Perfect late spring and summer treat!


aip strawberry cheesecake


I owe the inspiration to this recipe to Paleo Running Momma. I made her Strawberry Buttercream Frosting (from her new insane Paleo Baking at Home cookbook) for my daughter’s birthday this weekend. The strawberry flavor comes from freeze dried strawberries blended into a powder, and WHOA, the flavor is amazing. Like the sweetest, ripest, juiciest strawberry picked right off the bush.


I had leftover Trader Joe’s Freeze Dried Strawberries, so I wanted to turn them into my own recipe. By the way, TJ’s is definitely the easiest and cheapest place to source freeze dried fruits. They aren’t organic but for special occasions, I can get down with those perfectly crunchy, no sweetener added blueberries, raspberries, strawberries and MANGO. Oh man, if you haven’t tried their freeze dried mango, do it. I plan to make a Mango Ice Cream with them this summer.


Okay, so these deliciously sweet and tart no-bake Strawberry “Cheesecake” Bars are nearly TOO easy to make. Like I want to make a batch every week for the rest of forever. The crust is made nut-free thanks to tigernut flour while the filling is simply coconut butter, freeze-dried strawberries, a ripe banana, maple syrup, vanilla and a pinch of sea salt.



What you need for Dairy-Free AIP Strawberry Cheesecake Bars:

  • Medjool Dates: this naturally sweet dried fruit helps the raw crust stick together

  • Tigernut Flour: to keep the crust nut-free, I used Tigernut Flour which adds a slight graham cracker flavor too

  • Coconut Oil: just a tablespoon to also help the crust firm up in the fridge or freezer

  • Vanilla Extract: the vanilla brings out the fruitiness of the strawberries even more

  • Ground Cinnamon: gives a bit of a warm contrast to the cool, bright strawberry flavor

  • Freeze Dried Strawberries: the big hit of strawberry flavor you’re looking for!

  • Coconut Butter: the dairy-free “cream cheese” alternative

  • Coconut Milk: just a splash thins out the filling and makes it easier to spread

  • Maple Syrup: my preferred natural liquid sweetener as honey imparts a strong flavor

  • Sea Salt: brings out the sweetness even more without adding extra sweetener



aip strawberry cheesecake 2


If you haven’t experimented with Tigernut Flour yet, it is a nutritious NUT-FREE flour substitute for those avoiding almond flour. My Tigernut Chocolate Chip Cookies are the #1 most made recipe on my website! Stay tuned for an even easier way to make those cookies in the near future (*hint*). You can learn more about Tigernut Flour in my friend Michelle’s Ultimate Guide to Tigernut Flour. This is the brand of Tigernut Flour I use. The flour is nutty (but tigernut is actually a tuber) and does rise a bit when baking!




If you love simple and healthy dessert bar recipes,  you must try my:







aip strawberry cheesecake


Tarragon Chicken Salad with Toasted Pine Nuts and Apples

Sick of “regular” chicken salad? Try this Paleo Tarragon Chicken Salad with toasted pine nuts, apples and a classic egg-free vinaigrette (no mayonnaise!)

Tarragon Chicken Salad Paleo


This gluten-free and dairy-free Tarragon Chicken Salad recipe is one of those (hallelujah) two-step MIX and EAT, utilizing leftover shredded (or chopped) chicken. It brings together tart, sweet, crunchy, creamy, nutty and bright all in one satisfying healthy meal.⁣

I served it over some beautiful local organic sunflower microgreens, but arugula, romaine, kale, or spring mix works too. And if you’re low on greens, serve as a topping for gluten-free crackers, tostones or eat it on it’s own.


To make this an egg-free recipe without using any mayo, I created a classic vinaigrette to toss the salad with that has a nice oil-acid balance. One of the biggest mistakes I see home cooks make is not adding enough acid to their food. Examples of acid include vinegar, citrus juice, fresh garlic, and mustard.


What you need for Paleo Tarragon Chicken Salad:

  • Pre-cooked chicken, diced or shredded

  • Organic apple*

  • Organic celery*

  • Pine nuts

  • Fresh tarragon

  • Raisins

  • Extra virgin olive oil

  • White wine vinegar

  • Plain yogurt of choice: dairy, almond, cashew, coconut, etc – the creamier the better

  • Dijon Mustard

  • Lemon Zest

  • Salt and Pepper

* High on the EWG Dirty Dozen list for pesticides and herbicides, so I recommend purchasing organic.



Paleo Tarragon Chicken Salad



If you need to make any substitutions, here are a few examples: 

  • Jicama for apples

  • Cashews or pecans for pine nuts

  • Canned light tuna for chicken

  • Dried cranberries for raisins

  • Apple cider vinegar for white wine vinegar

  • Egg-free or egg mayo for yogurt


Lastly, if you’re looking for any other easy gluten-free make ahead lunch recipes:

Paleo Pineapple Chicken and Broccoli

Balsamic Chicken Veggie Bowl

Turkey Stir Fry with Ginger Sauce




Tarragon Chicken Salad Paleo


Garlic Bread Chicken and Kale Pizza

The best of both worlds collide here: Garlic Bread and Pizza made gluten-free and healthified with kale, shredded chicken and a delicious raw garlic spread.

GF Garlic Bread Chicken and Kale Pizza



I first shared this delicious grain-free Garlic Bread Pizza recipe on Instagram a few weeks ago. It took me a hot minute to get it up on the blog because of obvious reasons (i.e. deep into the trenches of parenting from 6:30 am until 8:30 pm every day, day after day). This was during the point of staying at home where I was like, “Oh look at me being a successful and fun homemaker cooking my family a fresh, new recipe every night”. That quickly turned into “Who wants Breakfast for Dinner again?”


Thankfully my 4-year-old will never tire of Breakfast for Dinner. We’ve been doing the Paleo Birch Benders Pancake and Waffle Mix, maple baked Niman Ranch Applewood Smoked Bacon, and roasted potatoes or fresh fruit or a smoothie. Honestly, these last two months have both gone by in a blue while also at record slow speeds. I can’t tell which.


If you’ve never experienced Groundhog’s Day before, now you have. Well, thankfully weeks ago this broke up the monotony (it took me far too many attempts to spell that correctly) with this grain-free Garlic Bread crusted Chicken and Kale Pizza made with Simple Mill’s boxed grain-free Pizza Dough.


I’m a big fan of their products for when I need convenience – although they are not organic – I’m sure that would be cost prohibitive and at least double the cost of their mixes. I’ll be using their Vanilla Cake box this weekend to make my daughter’s birthday cupcakes with a homemade Strawberry Buttercream Frosting.


The ingredients for this DIY Pizza Night recipe are simple: 

  • Simple Mills Pizza Dough (or use your preferred box, crust or recipe)

  • Fresh crushed garlic

  • Dried Oregano, Coarse Salt and Pepper

  • Pre-cooked shredded chicken

  • Curly kale

  • Parmesan Cheese

  • Shredded Cheese of Choice: I like using an organic four cheese blend of provolone, asiago, parmesan and pecorino)



GF Garlic Bread Pizza


How to make the Simple Mills Pizza Dough:

1. Mix the dry mix with two tablespoons organic apple cider vinegar, two tablespoons of extra virgin olive oil, and 6 tablespoons of water.

2. Roll out between two sheets of parchment paper to prevent sticking. I find it easiest to roll out directly on my baking sheet or aerated pizza pan.

3. I find this crust to dry out pretty easily so don’t skimp on the vinegar, oil or water and be sure not to overbake.

4. Prebake the crust according to my instructions below. Top with toppings and then return to oven to finish baking.


If you’re looking for a nut-free pizza crust, you can try my AIP Thin Crust Pizza made with arrowroot starch, coconut flour, extra virgin olive oil and warm water.


And if you’re in the mood for pizza, pizza, pizza, check out these gluten-free and grain-free versions:




Garlic Bread Pizza

Gluten Free Lemon Poppy Seed Cookies

These Gluten-Free and Paleo-Friendly Lemon Poppyseed Cookies couldn’t be easier to make. They feature grain-free almond flour, grassfed butter, maple syrup, three extracts, grated lemon zest and poppy seeds.


Gluten Free Lemon Poppy Seed Cookies


Mother’s Day is coming up in this weekend, and for some reason I always think LEMON for Mother’s Day. Maybe because it’s springtime, maybe because every mom I know loves all thing lemon. I nailed these cookies on the first go, but continued to test them three more times, varying the amount of lemon, almond and vanilla extract I used.


If you’re a lemon lover, you will be in Heaven with these moist, chewy Lemon Poppy Seed Cookies. They are brightly flavored with just enough sweetness from the maple syrup and richness from the grassfed butter (I use Kerrygold).


Here’s what you need for Gluten Free Lemon Poppy Seed Cookies:

  • Almond Flour: Finely milled is best.

  • Maple Syrup: I much prefer the flavor of maple to honey in most baked goods.

  • Lemon, Almond and Vanilla Extract: You can find these in the baking aisle of any grocer, and yes organic exists!

  • Grassfed Butter: Use softened or room temperature unsalted butter. You can try subbing softened (but not melted) coconut oil, palm shortening or unsalted ghee too. The texture will vary, but it should work!

  • Ground cinnamon and sea salt 

  • Grated Lemon Zest: You will use a microplane grater or zester to finely grate the zest from one large lemon.


Gluten Free Lemon Poppy Seed Cookies


A few years ago for Mother’s Day, I made these Lemon Poppy Seed Waffles. They are grain-free, dairy-free, egg-free AND nut-free. If you want go all out on Sunday (or any day), you could make both, but if I had to choose these cookies would win.


I polled my Instagram community, and you all said you prefer chewy cookies to crispy cookies. These have a chewy but delicate and buttery texture. I find the lemon flavor develops over the day, and they’re even better the next day! That’s pretty rare for a cookie. With one of my batches, I made Lemon Caramel Cookie Sandwiches, and O.M.G. I’ll include the instructions for those here.



Lemon Caramel Cookie Sandwich



How to make Lemon Poppy Seed Caramel Cookie Sandwiches:

1. Double the Lemon Poppy Seed Cookie recipe below to make 18 cookies. You’ll want that even number.

2. Let the cookies cool completely. Flip half the batch over and spread the Lemon Caramel (recipe below) gently and evenly on the bottom.

3. Sandwich with another cookie and enjoy this decadent sweet, tart, lemon-y treat!


Okay without further ado, let’s get to that recipe!






Looking for more healthy lemon-themed recipes?




Lemon Poppyseed Cookies


Gluten-Free Sunbutter Twix Bars


Gluten-free sunbutter twix bars made nut-free, dairy-free and Paleo! You’ll love the salted sunbutter caramel, grain-free shortbread crust and simple dark chocolate coating.


Gluten Free Paleo Sunbutter Twix


My stubborn personality is serving us all well today because it took me four tries to get these seriously-close-to-the-real-thing (my husband says BETTER) gluten-free twix bars down pat. I wanted the crispiness of a traditional shortbread cookie (which was not easy to recreate grain-free and dairy-free) along with the perfect texture of caramel (not too gooey, also dairy-free) and the correct ratio of dark chocolate:caramel filling.


AND I SUCCEEDED! Trust me – I have a lot of recipe fails you never see. I need to celebrate my few wins 😉 Even though there are three different components, it’s really a simple recipe with minimal ingredients and all that can be found at most grocery stores.


Okay let’s chat ingredients for these healthy Twix bars:

  • Grain-Free Cookie Crust:

    • Organic Gemini Tigernut Flour: this keeps the recipe nut-free. You can sub almond flour, if needed, but they don’t have an exact 1:1 ratio in every recipe.

    • Organic Bob’s Red Mill Coconut Flour: a highly absorbent grain-free flour that gives the cookie crust it’s drier texture.

    • Coconut Oil: a dairy-free plant-based oil to replace butter. You can use grassfed ghee as well.

    • Maple Syrup: a lovely neutral-flavor sweetener that I prefer to honey for this recipe

  • Salted Sunbutter Caramel

    • Organic Sunbutter: use an unsalted and unsweetened sunbutter

    • Coconut Cream: skim the cream off the top of a can of coconut milk to keep this caramel dairy-free

    • Maple Syrup: a vegan, nutrient-dense sweetener

    • Sea Salt: to create a salty rich sunflower seed butter caramel

  • Dark Chocolate Coating

    • Enjoy Life Dark Chocolate Chips: these melt down beautifully to a creamy dark chocolate coating

    • Coconut Oil: just half a teaspoon prevents the hardened chocolate from cracking when you bite into it


gluten free sunbutter twix



How to make these Paleo Sunbutter Twix Bars:

  1. Make the cookie crust: Combine the tigernut and coconut flours, softened (but not melted) coconut oil, vanilla and maple syrup. Press into a parchment-lined 7×5″ glass baking dish. Bake for 17 to 20 minutes until a light golden brown.

  2. Meanwhile, make the salted sunbutter caramel: In a small saucepan, bring the coconut cream and maple to a low boil. Simmer, stirring constantly, for 3 to 5 minutes until golden and syrupy. Stir in the sunbutter and let cook on low, stirring continuously with a rubber spatula, for a couple more minutes until you get a thick caramel.

  3. Allow the cookie crust to cool for 10 minutes and then carefully spread the caramel on top. Refrigerate until very firm, at least 2 hours or overnight. Slice into 5 to 6  slices widthwise and then in half to create 10 to 12 mini Twix bars. Place in freezer for 10 minutes to harden before coating in melted dark chocolate. This will allow the chocolate to harden more quickly and the bars won’t be as delicate while dipping.

  4. Make the chocolate coating by melting the dark chocolate chips in the microwave or in a double boiler. Stir in the coconut oil. Using two large spoons, lower the mini twix bars into the melted chocolate, carefully coating on all sides. Return to the parchment paper and repeat. Refrigerate to harden. Enjoy!


sunbutter paleo gluten-free twix bar


FAQS on Gluten-Free Twix Bars

1. Do I need to use the same size baking dish?

Yes, ideally you should use a small glass baking dish like the 3-cup Pyrex dish I used in this recipe. Anything bigger and your cookie crust could be too thin and delicate. When pressed into the baking dish, the crust should be about 1/3-inch high. You could certainly double the recipe ingredients and bake in a larger dish, but you’ll need to adjust the bake time and watch closely.

2. Can I swap out the flours?

I don’t recommend swapping out the coconut flour. It gives the bars the heft and density they need to hold up to dipping. You could try subbing out the tigernut with almond flour but of course they will no longer be nut-free. I also find tigernut absorbs a bit more liquid than almond flour. The texture of the crust should be slightly drier than cookie dough

3. Can I use a different seed or nut butter?

Yes! Choose a creamy, unsweetened and unsalted nut butter like cashew or almond. You could even try coconut butter to make these seed-free too, but it’s not quite as creamy.

4. Do I have to fully coat the bars in chocolate?

No, you do not – I actually coated half of them in dark chocolate and the other half I just spread the melted chocolate on top as the top layer, allowing it to drip down the sides. This is a good option if you want a lower sugar treat or if you’re short on chocolate chips.


Lastly, if you love sunbutter and chocolate together, you need to try my no-cook Healthy Rice Krispie Treats!


Any other questions? Ask them below in the comments! Have fun with these!


Grain Free Paleo Twix Bars






gluten free sunbutter twix


Whole30 Savory Meatballs with Cauliflower Puree (Paleo, Gluten-Free)

Paleo Savory Meatballs



Paleo and Whole30 Savory Meatballs made extra flavorful with garlic, parsley, sage and a secret ingredient. Almond flour replaces bread crumbs in this gluten-free recipe. Served over an easy whipped cauliflower puree.


I shared this recipe on my Instagram last week, and it was met with high praise! It was one of those happy accident recipes. I made the spice mixture for a different recipe (oven-baked turkey jerky), but we had a regular old turkey snafu. Instead, I combined the spices and seasonings with the two pounds of ground beef in my fridge with some meatball-y ingredients (almond flour for bread crumbs and eggs to bind it all together).


These Savory Meatballs are Paleo-friendly and Whole30 (just be sure to leave off the optional grated asiago). They are so delicious, I made them two nights in a row. As a recipe developer, it’s rare I remake my recipes once I’ve nailed them, but we couldn’t get enough. The second night I served them over this whipped cauliflower puree. If you have a couple bags of frozen cauliflower in your freezer right now, you have a good reason to pull them out.


What you need for Paleo Meatballs and Whipped Cauliflower Puree:

  • Ground beef (85-90%)

  • Eggs

  • Almond Flour

  • Garlic Powder

  • Dried Parsley

  • Onion Powder

  • Sea Salt

  • Dried Sage

  • Fish Sauce

  • Frozen Cauliflower

  • Ghee or Butter

  • Coconut Cream

  • Garlic

  • Cracked Pepper

You will love these savory meatballs served over a quick steam and whipped cauliflower puree. You simply steam the frozen cauliflower until tender and blend with ghee, coconut cream, fresh garlic and salt. The next day I used some leftover Cauliflower Puree for the base of a gluten-free pizza. I chopped up the meatballs, added finely chopped kale massaged in olive oil, salt, pepper and more grated asiago. One of the best pizzas we’ve had in a long time!


If you’re looking for more Paleo Meatballs recipes, here are a few of my fave: 

Whole30 Breakfast Meatballs

Anti-Inflammatory Meatballs

Chicken and Rice Meatballs

Sweet and Sour Thai Turkey Meatballs






Vanilla Mandarin Energy Balls (Gluten-Free, Paleo)

Paleo Vanilla Mandarin Energy Balls


These incredibly easy and delicious gluten-free Vanilla Mandarin Energy Balls use pantry staples like cashews, dried coconut, dates, vanilla extract and of course fresh citrus! They are gluten-free, grain-free, dairy-free and Paleo-friendly!

Have your children turned into Snack Monsters during this quarantine too? I swear we’re all snacking 3x more often which means I’m in the kitchen 3x more often too. While I always offer fresh fruits and vegetables for snack first, my 4-year-old isn’t always in the mood. I like to have some healthier sweet snack options on hand in those cases that are still energy and nutrient dense for her active, growing body. ENTER THE HOMEMADE ENERGY BALL.


We love making energy balls because you really can use up pantry staples that have been sitting around and turn them into something much more delicious. They’re an easy-to-grab snack out of the fridge or another way to add some extra nutrition and energy to a lunch.

These mineral rich Vanilla Energy Balls are:

  • brightly flavored thanks to fresh mandarin segments and zest,

  • naturally sweetened with soft, plump Medjool dates

  •  a good source of important vitamins and minerals including potassium, magnesium and copper

  • helpful for decreasing the active labor time in birthing women and can decrease the likelihood of being induced due to late term pregnancies


If you’re looking for more Paleo energy ball and bar recipes, try these from my website: 


Substitution Ideas

  • If you need to make these nut-free, you could try replacing the cashews with unsalted raw sunflower seeds which have a fairly neutral taste.

  • If you don’t have mandarin on hand, try another citrus fruit like lemon, tangerine, clementine or oranges. You’ll want to use no more than 1/4 cup of segmented citrus when using a sweeter citrus. If using a more tart citrus like lemon, I would add 1 to 2 tablespoons of lemon juice rather than the whole lemon fruit.

  • Out of vanilla extract? Try lemon extract or a couple drops of food grade orange essential oil.


The food processor I use to make these energy balls, guacamole, sauces and to chop and shred vegetables and fruit:

I’ve been using the Cuisinart 11-cup food processor that includes a blending blade, a shredding disc, and a slicing disc (effectively replacing your mandolin). It’s a heftier price tag than most food processors but stands the test of time. Mine works like new, and I’ve had it for over 7 years and use it daily!





Vanilla Mandarin Energy Balls