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


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


  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


  • 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


  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


  • 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


  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


  • 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


  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.

Dark Chocolate Coconut Milk Ice Cream

Dark Chocolate Coconut Milk Ice Cream

Vegan dark chocolate ice cream that's also paleo and nut-free! This ice cream is just as rich-tasting as the real thing, but lighter and naturally sweetened with maple syrup.

Course Dessert
Cuisine glutenfree, nutfree, Paleo, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Author lexiborr


  • 2 14 ounce cans of full-fat coconut milk 1 full can + only cream layer of 2nd can
  • 1 ripe frozen banana
  • 1/3 cup raw cacao powder or cocoa powder
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • handful of chocolate chips or chopped dark chocolate
  • Shredded coconut for garnish


  1. Combine all of the ingredients in a blender, and blend until smooth.

  2. Transfer mixture to a freezer-safe container. Place in the freezer for 4-6 hours.

  3. Allow ice cream to thaw at room temperature for 15-20 minutes before serving.

Recipe Notes

For the coconut milk, you need to buy two cans of full-fat canned coconut milk. When you open the can it will be separated (coconut milk on the bottom and coconut cream on top). You will use one full can, and then just the coconut cream layer from the second jar.

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


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


  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.

Vegan Pea Pesto

This vegan pea pesto tastes like spring! It’s amazing over pasta, roasted vegetables, a slice of bread, pretty much anything.

Vegan Pea Pesto

Delicious, easy pea pesto pasta that's vegan, gluten free, paleo and amazing with pasta, roasted vegetables, or thrown on top of a salad! 

Course Appetizer, dressing, Salad, Side Dish
Cuisine Paleo, Vegan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Author lexiborr


  • 1 cup fresh basil
  • 1 cup arugula
  • 1/2 cup fresh parsley
  • 1 cup green peas or thawed frozen peas
  • 4 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup extra virgin olive oil
  • 1 lemon juiced
  • 1 tbsp nutritional yeast
  • 1/4 tsp sea salt


  1. In a food processor, add basil, arugula parsley, peas, garlic, pine nuts, lemon juice, nutritional and sea salt. While the machine is processing , slowly add in the olive oil.

  2. Continue blending until creamy and well combined. If it has trouble blending add a bit more olive oil or filtered water.

  3. Enjoy fresh on top of pasta, roasted vegetables, or salad. Leftovers will keep in the refrigerator up to 2-3 days in an airtight container.

Fried Plantains

If you’re ready to add plantains to your life but aren’t sure how (like I was for way too long) you are in luck! My recipe is super simple and they are ready to eat within a few minutes. If you are paleo or avoiding grains, it can be hard to find a variety of carbohydrates to incorporate. I find myself eating sweet potatoes most of the time, but plantains are a great way to switch up your menu! They make an excellent side dish, quick snack, or addition to any meal.

Fried Plantains

Easy, delicious and so satisfying! They are paleo, vegan, dairy free and perfect as a snack, side dish, appetizer, or addition to any meal!

Course Appetizer, Main Course, Side Dish, Snack
Cuisine Paleo, Vegan
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 3
Author lexiborr


  • 1 large plantain
  • 3 tbsp coconut oil or avocado oil
  • pinch of sea salt
  • dash of black pepper


  1. Heat your oil in a pan (I use my cast iron skillet) over medium heat.

  2. Peel your plantain by cutting off the ends and then slicing the peel to make it easier to peel.

  3. Slice plantain so you get 1" round slices.

  4. Place plantains in coconut oil. When the bottoms are golden brown, flip to brown the other side.

  5. With the back of a fork, press down on each side to flatten each plantain. Add salt and pepper.

  6. Remove from the pan and enjoy!

Banana Blueberry Cookies

Healthy Banana Blueberry Cookies packed with flavor! Plus they’re vegan, gluten-free, paleo and refined sugar-free. The perfect snack or healthy start to your day.

Banana Blueberry Cookies

These paleo vegan cookies make a good breakfast on-the-go, or healthy treat!

Course Breakfast, Dessert, Snack
Cuisine Paleo, Vegan
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Author lexiborr


  • 1 ripe banana mashed
  • 1/2 cup almond butter or any nut butter
  • 3 tbsp coconut oil melted/cooled
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 1/3 cup fresh blueberries


  1. Preheat oven to 350F and line a large baking sheet with parchment paper.

  2. In a large mixing bowl, mash banana until smooth.

  3. Add in almond butter, coconut oil, maple syrup, and vanilla extract and mix until completely combined.

  4. Add in almond flour, cinnamon and sea salt while mixing.

  5. Fold in fresh blueberries.

  6. With a spoon or cookie scoop, scoop dough onto parchment paper lined baking sheet and gently press each cookie down in the middle to flatten.

  7. Bake in the oven for 10-12 minutes. Let cool for at least 10 minutes before eating.

  8. Keep stored in the fridge in an airtight container for up to 4 days.

Raw Vegan Strawberry Cheesecake

When it comes to desserts raw vegan treats are my weakness (or strength… however you want to look at it!) This is a simple raw cheesecake with a walnut date crust and a strawberry cashew filling, topped with fresh sliced strawberries! This is by far one of my favorite desserts i’ve ever made. It’s also a lot of fun to make, and not difficult at all.

Raw Vegan Strawberry Cheesecake

This is a simple raw cheesecake with a walnut date crust and a strawberry cashew filling, topped with fresh sliced strawberries!
Course Dessert, Snack
Cuisine dairyfree, Paleo, Vegan
Prep Time 1 hour
Total Time 1 hour
Servings 8 slices
Author lexiborr


For the crust:

  • 1 cup raw walnuts
  • 1 cup pitted medjool dates

For the filling:

  • 2 cups raw cashews
  • 1 cup fresh strawberries
  • 1/4 cup full fat coconut milk from top of can
  • 1/4 cup coconut oil melted/cooled
  • juice of two lemons


  1. In a food processor, process dates and walnuts until a dough like consistency forms.

  2. Press down the crust firmly to cover the entire pie dish.

  3. Place pie dish in freezer for one hour.

  4. In a food processor or high speed blender (I used my Vitamix) blend all ingredients for the cheesecake layer until completely smooth.

  5. Spread cheesecake layer evenly over the entire pie and garnish with fresh cut strawberries.

  6. Store in the fridge for at least one hour before cutting.

  7. Keep pie stored in the fridge for up to 4 days.