This is the very best ever Paleo chimichurri sauce recipe that exists in the whole world and it is super, super easy to make.
This chocolate freezer fudge is so easy to make. I mean, seriously. Only 4 ingredients! And most of the work is done by the freezer. I love how all the ingredients are healthy, yet it’s so rich and creamy that you won’t be able to stop eating it.
These could possibly be my favorite cookie, ever. I love chocolate and peppermint together. They are so easy to make that my daughter makes them all the time. They have to be baked or cooked at all. The hardest part is waiting for them to cool and set in the frig for an hour. The candy canes are just for show because they aren’t Paleo. You can get all the peppermint flavor you need with the peppermint essential oil. If you aren’t 100% strict Paleo, go ahead and add a little bit of peppermint candy; I won’t tell anyone.
This Wendy’s copycat Paleo Frosty recipe is quick, easy and tastes just like the real thing without all the questionable ingredients.
These chickpea no-bake peanut butter bars are not only gluten-free, but they are also chocked full of good healthy ingredients that are healthy for everyone.
This Paleo Chinese chicken salad recipe is perfect for a nice warm spring or summer evening meal. It would also be good for lunch or any other occasion. I love how it’s light, but filling and a little sweet and crunchy.
This Mixed Greens with Mango, Berries and Mango Salad Dressing is the perfect summer salad, so if it’s summer – or if you just miss summer – you can whip this up in no time can enjoy the light, refreshing mango, strawberries and blueberries topped with a mango salad dressing. Oh, and don’t forget the best part – the maple candied pecans!
I love that the only ingredients are peanuts, date and salt. They only take a few minutes to make and I love them for either breakfast, a snack or a quick, healthy dessert.
These peanut butter homemade protein bars only have 5 ingredients and only take a few minutes to throw the ingredients together. That’s all you do is mix everything together then press in a pan and you can eat them right away!
The secret to a perfectly smooth hummus is peeling the skins of the chickpeas off. It is definitely time consuming, but makes a HUGE difference. If you hold each chickpea between two fingers and pinch it a little, the skins will sort of just pop off. it adds about an extra 8-10 minutes to the prep time, but I think it’s worth it. You can make the hummus with the skins on, but it will not have the same smooth texture.