Roasted Rainbow Carrots

Roasted Rainbow Carrots

Roasted rainbow carrots with toasted pine nuts and fresh parsley in a garlicky tahini sauce. The perfect side dish for any occasion!

Course Appetizer, Salad, Side Dish
Cuisine dairyfree, glutenfree, Paleo
Keyword roastedcarrots
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Author lexiborr

Ingredients

For the carrots:

  • 2 lb. rainbow carrots
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp crushed black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika

For the Tahini Garlicky Sauce

  • 1/4 cup tahini
  • juice of half a lemon
  • 2-3 tbsp of warm water
  • 1 tsp grated garlic
  • sea salt and pepper to taste

For the toppings:

  • 1/4 cup toasted pine nuts
  • bunch of fresh parsley chopped

Instructions

For the carrots:

  1. Preheat oven to 375F

  2. Wash the carrots well but do not peel. Cut the carrots into thirds lengthwise and place into a large mixing bowl.

  3. Add in the avocado oil and spices and mix well until the carrots are coated evenly. 

  4. Place carrots on a large baking sheet and bake for 30-35 minutes or until the outsides are golden brown.

For the garlicky tahini sauce:

  1. Whisk together the tahini, lemon juice, warm water, garlic, sea salt and pepper until smooth. 

To finish:

  1. Heat a skillet over the stove (medium/low) and let pine nuts brown.

  2. Chop a bunch of parsley or any other fresh herb.

  3. Finish carrots with the tahini sauce, toasted pine nuts, parsley, and sea salt and serve!

Crispy Parsnip Fries

Meet your new favorite side dish! I often forget about parsnips and how much I enjoy them. These crispy baked parsnip fries are easy to make and so satisfying! Parsnips look like white carrots, but they have a nuttier flavor and in my opinion are WAY TASTIER.

Crispy Parsnip Fries


Course Appetizer, Main Course, Side Dish
Cuisine glutenfree, Paleo, Vegan
Keyword parsnipfries, parsnips
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author lexiborr

Ingredients

  • 3-4 large parsnips cut into "fries"
  • 1 1/2 tbsp avocado oil or melted ghee
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • pinch of black pepper

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Set a rack in the middle of the oven.

  2. Wash and scrub your parsnips and cut into "fries". 

  3. In a large mixing bowl, combine your parsnips with the avocado oil and spices and toss until the parsnips are evenly coated.

  4. Arrange parsnips on the baking sheet, spread out so no two are touching.

  5. Place in the oven and bake for 20 minutes, until bottoms are beginning to brown.

  6. Remove from oven and flip using a spatula. Continue to bake another 10-15 minutes or until golden brown and crispy.

  7.  Serve with as a side dish, appetizer or snack!

Roasted Turmeric Cauliflower Soup

Roasted Turmeric Cauliflower Soup

A nourishing soup made with simple ingredients. Paleo, dairy-free and low in sugar!

Course Appetizer, Main Course, Soup
Cuisine dairyfree, glutenfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Author lexiborr

Ingredients

  • 2 heads cauliflower
  • 2 cups bone broth
  • 1 cup coconut milk
  • 1 red onion
  • 4 cloves garlic
  • 2 tbsp avocado oil
  • 1 tsp turmeric
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp ginger

For garnish

  • 1/4 cup pumpkin seeds
  • chives or any fresh herb you like!
  • a drizzle of coconut milk

Instructions

  1. Preheat the oven to 400F.

  2. Chop the cauliflower into florets and place in a large bowl with avocado oil, turmeric, sea salt and pepper. Add in the chopped red onion and garlic cloves and mix to well combine.

  3. Place the cauliflower and onion on a large rimmed baking sheet and bake for about 25-30 minutes, flipping occasionally so they are evenly cooked. 

  4. Meanwhile, add the coconut milk and bone broth to your high powered blender.

  5. Once the cauliflower is tender, add that to your blender as well. Blend until completely smooth. 

  6. Transfer the soup into a large pot and let simmer. Add in the paprika, cumin, and coriander. Add more spice to taste.

  7. If the soup is too thick for your preference, add more bone broth or filtered water until desired consistency.

  8. While that simmers, toast the pumpkin seeds in a pan on low heat until browned. 

  9. Chop the chives or herb of choice for garnish.

  10. Once the soup is hot, serve and enjoy! Keep the soup stored in an airtight container in the fridge for up to one week.

Baked Plantain Chips

Baked Plantain Chips

The perfect snack when you're craving something crunchy and salty! Serve with guacamole, hummus or your favorite dip.

Course Appetizer, Side Dish, Snack
Cuisine dairyfree, glutenfree, Paleo
Keyword plantainchips
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author lexiborr

Ingredients

  • 1 light green plantain
  • 1 tbsp avocado oil
  • sea salt to taste

Instructions

  1. Preheat oven to 375F

  2. Make 2 cuts lengthwise down the plantain, just enough to cut through the peel. Then remove the peel with your thumbs.

  3. Cut the plantain into very thin slices. Add the plantain slices to a bowl and toss with the avocado oil.

  4. Line a baking tray with parchment paper and place the slices on the tray. Sprinkle with sea salt and bake for 15 minutes, flipping half way through.

  5. Let plantain chips cool, and serve!

Paleo Tahini Beet Dip

Paleo Tahini Beet Dip

Gluten free, dairy free, vegan dip recipe made with beets, tahini and no beans! Perfect appetizer or snack!

Course Appetizer, dressing, sauce, Side Dish, Snack
Cuisine dairyfree, glutenfree, Paleo, Vegan
Keyword beetdip, beettahinidip, dairyfree, glutenfree, paleo
Prep Time 20 minutes
Servings 10 servings
Author lexiborr

Ingredients

  • 3 medium-sized beets
  • 1/2 cup tahini
  • 4 cloves of garlic
  • 1/4 cup fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • Pinch of black pepper
  • fresh parsley to garnish

Instructions

  1. Preheat oven to 400F.

  2. Wash beets and rub the beets with avocado oil. Put them on a baking sheet and bake for about 1 hour.

  3. Let beets cool. Then, rub the skins off. Chop the beets and put in them food processor. Add all other ingredients and process until completely smooth.

  4. Garnish with fresh parsley and a drizzle of olive oil on top! Serve with fresh chopped vegetables or your favorite crackers. 

  5. Store in fridge for 3-4 days.

Turmeric Cauliflower Rice

Before I started eating a whole food based diet, I was SO boring with spices. I just didn’t understand the need for spices and herbs. Today, I absolutely love using new spices in my cooking. Not only does it add flavor, but a spice like turmeric comes with added nutrient and health benefits! This Turmeric Cauliflower Rice is the perfect dish if you’re going for a low-carb or grain-free alternative to traditional rice.

Grocery stores like Trader Joes, Whole Foods, and Sprouts carry pre-riced cauliflower, which is so convenient! I get mine at Trader Joes if I don’t make it myself. If you can’t buy it pre-riced, you can rice it in a food processor.

I hope you enjoy this dish! Serve it as a side dish, or add in some protein like chicken, beef or shrimp to make it a full meal.

Turmeric Cauliflower Rice

This cauliflower rice swaps out traditional rice with cauliflower that’s spiced to perfection with turmeric! Gluten-free, paleo and vegan!

Course Appetizer, Main Course, Side Dish
Cuisine glutenfree, Paleo, whole30
Keyword cauliflower, cauliflowerrice, paleo, turmeric, vegan, whole30
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author lexiborr

Ingredients

  • 1 medium head of cauliflower
  • 2-3 garlic cloves minced
  • 2 tbsp avocado oil or coconut oil
  • 2 tsp ground turmeric powder
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp crushed black pepper
  • juice from 1/2 lemon
  • 1/4 cup chopped fresh parsley
  • 1 tbsp chopped green onion

Instructions

  1. Wash and cut cauliflower into florets.

  2. Process cauliflower florets in a food processor until you get a rice-like texture.

  3. Heat oil a skillet over medium-low heat. When hot, add the minced garlic. Sauté about 5 minutes.

  4. Now add in the riced cauliflower, turmeric, garlic powder, sea salt and black pepper. Continue to sauté for about 10 more minutes or until tender.

  5. Squeeze in the juice of the lemon, parsley and green onion.

  6. Serve and enjoy!

Crispy Roasted Brussels Sprouts

Brussels Sprouts are my favorite vegetable of all time. I cook them at home and order them at a restaurant whenever possible. After years of trial and error, this recipe is my go-to method of cooking them. I have a few key factors to share in order to get the crispiest brussels sprouts with that amazing char!

  1. The size of the Brussels Sprouts matters. Halving them results in a greater surface area for oil and seasonings to soak into the brussels sprouts, resulting in more flavor and a lovely texture.
  2. Do not crowd the pan! If your pan is too small, the brussels sprouts will not cook evenly. Make sure each brussel sprout is touching the bottom of the pan. This is essential for the crisp-factor!
  3. Be generous with the avocado oil. You want the brussels to be fully coated. Avocado oil as a cooking oil is very heat stable and is one of my favorite oils for high-temperature cooking. Extra virgin olive oil is an extremely healthy oil. However, it has a very low smoke point making it completely unsuitable for cooking at high temperatures in the oven.
  4. 425F is the sweet spot. A lot of the time, people do not cook their Brussels sprouts at a high enough temperature. This temperature makes for mouth-watering perfection.

That’s it! I hope you love this recipe as much as I do!

Crispy Roasted Brussels Sprouts

My go-to recipe for crispy roasted brussels sprouts! The perfect side dish, appetizer, or snack. This is also the perfect sized batch for meal prep for the busy week ahead.

Course Appetizer, Side Dish, Snack
Cuisine dairyfree, glutenfree, nutfree, Paleo, Vegan, whole30
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people
Author lexiborr

Ingredients

  • 2 lb brussel sprouts
  • 4 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 4 cloves of fresh garlic peeled
  • 1 lemon
  • Pinch of crushed red pepper flakes

Instructions

  1. Preheat oven to 425F and line a large baking tray with parchment paper.

  2. Trim bottom of Brussels Sprouts, and slice each in half top to bottom. Place into a large mixing bowl and drizzle with avocado oil, sea salt, black pepper garlic cloves and mix until well combined.

  3. Place the baking sheet into the oven and roast for 30-35 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a toss to make sure they are evenly roasting.

  4. Once crisp and brown, remove the baking sheet from the oven. Squeeze the lemon on the sprouts and sprinkle with crushed red pepper flakes.

  5. Serve immediately or store in the fridge for 2-3 days.

Crispy Sweet Potato Fries with Avocado Crema

Crispy Sweet Potato Fries with Avocado Crema

These homemade Crispy Sweet Potato Fries with Avocado Crema are packed with flavor and make for the perfect healthy side dish, appetizer, or snack!

Course Appetizer, dressing, sauce, Side Dish, Snack
Cuisine dairyfree, glutenfree, nutfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author lexiborr

Ingredients

For the sweet potato fries:

  • 2 large sweet potatoes
  • 3 tbsp avocado oil coconut oil, or ghee
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Pinch of sea salt and black pepper

Avocado Crema

  • 1 large ripe avocado
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp filtered water
  • 2 garlic cloves
  • handful of fresh leafy greens
  • sea salt and black pepper to taste

Instructions

  1. Preheat the oven to 415F and line a baking tray with parchment paper.

  2. Cut the sweet potatoes into wedges, about ¼-½ inches wide.

  3. In a large mixing bowl, toss fries with avocado oil. Add the paprika, garlic, sea salt and pepper and toss well.

  4. Transfer to baking sheet and bake until brown and crisp on the bottom, about 15 minutes. Then filp and bake until the other side is crisp, about 10 minutes.

  5. In the meantime, prepare the avocado crema. In a food processor or high speed blender add the ripe avocado, filtered water, fresh lemon juice, olive oil and blend until smooth texture. Add in garlic cloves, sea salt and pepper and blend until completely smooth.

  6. Serve sweet potato fries with the avocado crema and enjoy! 

Purple Cabbage, Brussels Sprouts and Toasted Pumpkin Seed Salad

Brussels Sprouts and purple cabbage are are two of my favorite vegetables. But, i’m really picky about how I like them cooked. Brussel Sprouts can be easily ruined when boiled, turning into a mushy smelly mess. Red cabbage can also be tricky.

I like them both roasted in a very hot oven until they get crispy. And I love them braised like this- thinly sliced, cooked in oil and apple cider vinegar. Cooled, and then tossed with a simple dijon vinaigrette dressing and topped with toasted pumpkin seeds.

When served chilled, the salad becomes creamy and delicious. I wanted to keep this salad really simple but you could add more ingredients if you like. I added shredded chicken to it for lunch and it was delicious!

Purple Cabbage, Brussels Sprouts and Toasted Pumpkin Seed Salad

A beautiful, healthy salad that combines shredded brussels sprouts and red cabbage with toasted pumpkin seeds and a lemon dijon vinaigrette dressing. Simple but so delicious! 

Course Appetizer, dressing, Main Course, Salad, Side Dish
Cuisine dairyfree, glutenfree, Paleo, Vegan, whole30
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author lexiborr

Ingredients

For the salad:

  • 1 lb Brussel sprouts, quartered
  • 1 1/2 lb Red cabbage, very thinly sliced 6 cups
  • 1/4 cup raw pumpkin seeds
  • 4 garlic cloves, thinly sliced
  • 1 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • Dash of sea salt and pepper
  • Handful of fresh parsley

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp raw honey
  • Dash of sea salt and pepper

Instructions

  1. Spread the pumpkin seeds in a pan and toast for about 3 minutes, until golden brown. 

  2. In a large skillet, heat the avocado oil. Add the sliced garlic and cook over medium heat. Add the brussels sprouts and red cabbage and toss, then add the apple cider vinegar, sea salt and pepper. Cook over low heat for 15 minutes stirring occasionally.

  3. Meanwhile, in a small bowl, whisk the lemon juice with the honey and dijon mustard. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.

  4. After the red cabbage and brussels sprouts are tender and brown, remove from the heat and let cool. 

  5. Once cooled, add dressing and toasted pumpkin seeds to salad. Garnish with fresh parsley and refrigerate. Serve chilled or room temperature.

  6. Store in the fridge for 2-3 days.

Paleo Jalapeño Meatballs

I love meatballs, and this is my version of spicy meatballs without added flour or sugar. The meatballs are tender and flavorful, and you can serve them plain as an appetizer, or over your favorite gluten-free pasta. Don’t be intimidated if you’ve never made meatballs before – they come together quickly and easily.  If you don’t eat beef, ground turkey or chicken work equally well!

Paleo Jalapeño Meatballs

These flavorful Jalapeño Meatballs are delicious! They are totally grain free, gluten free, and perfect for a weeknight meal over gluten-free pasta or as an appetizer. 

Course Appetizer, Main Course, Side Dish
Cuisine dairyfree, glutenfree, nutfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author lexiborr

Ingredients

  • 2 lbs grass-fed beef
  • 1/4 cup minced jalapeños
  • 1/4 cup minced red onion
  • 4 cloves of minced garlic
  • 1 tbsp coconut aminos
  • 2 tbsp coconut flour
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions

  1. Preheat oven to 400F.

  2. In a large bowl, combine all ingredients. 

  3. Shape the beef mixture into 1.5-2 inch balls and place on a baking sheet lined with parchment paper. 

  4. Bake for 20 minutes, let cool for 5 minutes, then serve with your favorite sauce!

Recipe Notes

I love these meatballs over Banza pasta. It is gluten-free and made from chickpeas and quinoa flour (not paleo but a great alternative when you are craving pasta! I also love serving these meatballs with Raos Marinara sauce because the ingredients are minimal and there is no added sugar!