Daily Sugar Free Recipes

Vanilla Protein Pancakes

2 Servings | 15 Minutes | 4 Ingredients

Ingredients:

2 Banana (plus extra for topping)
4 Egg
1/2 cup Vanilla Protein Powder
1 tbsp Coconut Oil

Directions:

1. In a large bowl, mash the bananas. Add the eggs and protein powder. Mix well until a batter forms.

2. Melt the coconut oil in a large skillet over medium heat. Once hot, pour the batter into the skillet, roughly 1/4 cup at a time. Cook for 3 minutes, or until the top starts to bubble slightly, and flip. Repeat the process until all the batter is used up.

3. Transfer to a plate and top with additional banana slices. Enjoy!

Leftovers:

Refrigerate in an airtight container for up to three days. Freeze for up to one month.

Serving Size:

One serving is approximately two pancakes.

Additional Toppings:

Honey, maple syrup, pureed fruit sauce, nut butter, chocolate chips and/or chopped nuts

Strawberry Kiwi Tropical Smoothie

1 Serving | 5 Minutes | 7 Ingredients

Ingredients:

1 1/4 cups Unsweetened Almond Milk
1 cup Frozen Strawberries
1 Kiwi (peeled, chopped)
1/4 cup Pineapple (fresh or frozen)
1/2 Zucchini (chopped)
1 tbsp Chia Seeds
2 tbsps Vanilla Protein Powder

Directions:

Place all ingredients in your blender and blend until smooth. Pour into a glass and enjoy!

Nut-Free:

Use h**p milk, rice milk, oat milk or water instead of almond milk.

No Chia Seeds:

Use ground flax seeds instead.

No Zucchini:

Use frozen cauliflower, spinach or kale instead.

Protein Powder:

This recipe was developed and tested using a plant-based protein powder.

15 Minute Spicy Shrimp

4 Servings | 15 Minutes | 7 Ingredients

Ingredients:

1 tbsp Extra Virgin Olive Oil
1 Garlic (clove, minced)
2 tsps Chili Powder
1 tsp Cumin
1/8 tsp Cayenne Pepper
1/8 tsp Sea Salt
1 lb Shrimp (raw, peeled, deveined)

Directions:

1. In a mixing bowl combine the oil, garlic, chili powder, cumin, cayenne and sea salt. Add shrimp to the bowl and toss to coat evenly in the marinade.

2. Heat a large non-stick pan over medium-high heat. Add the shrimp and the marinade to the hot pan and cook for 4 to 5 minutes stirring often until the shrimp is cooked through. Season with additional salt if needed.

3. Serve immediately and enjoy!

Leftovers:

Refrigerate in an airtight container for up to three days.

Serving Size:

One serving is approximately 4 oz or about 1/2 cup of shrimp.

More Flavor:

Serve with lime wedges

Make it A Meal:

Serve shrimp on top of a salad, in tacos or beside quinoa and leafy greens.

Zucchini Noodle Carbonara

3 Servings | 30 Minutes | 13 Ingredients

Ingredients:

1/4 cup Cashews
2 tbsps Extra Virgin Olive Oil (divided)
8 ozs Chicken Breast (cubed)
4 slices Organic Bacon, Cooked (chopped)
1/2 White Onion (diced)
1 cup Mushrooms (sliced)
2 Zucchini (medium, spiralized into noodles)
2 tbsps Nutritional Yeast
1/4 cup Unsweetened Almond Milk
1 Garlic (clove, minced)
1 tbsp Arrowroot Powder
1 tsp Sea Salt
1 tbsp Parsley (chopped)

Directions:

1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the meat.

2. In a pan over medium heat, add half of the oil. Once heated, add the chicken breast and bacon and cook for 7 to 10 minutes or until cooked through. Discard the fat and set the bacon and chicken aside.

3. To the same pan, add the remaining oil, along with the onions and mushrooms. Cook on medium heat for 5 minutes or until soft.

4. While the mushrooms and onions are cooking, prepare the sauce. Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic, arrowroot powder and sea salt. Blend until smooth and creamy.

5. In the same pan as the onions and mushrooms, add the zucchini noodles, chopped chicken and bacon. Pour the sauce into the pan and mix well to combine. Keep everything in the pan until it is warmed through.

6. Divide between bowls and top with fresh parsley. Enjoy!

Leftovers:

Refrigerate in an airtight container for up to three days.

More Flavor:

Season with black pepper or chili flakes.

Make it Vegan:

Use cauliflower in place of the chicken, and tofu bacon in place of the bacon.

🍫 Sugar Free Chocolate Avocado Smoothie

1 Serving | 5 Minutes | 5 Ingredients

Ingredients:

1/4 Avocado
1 cup Unsweetened Almond Milk
1 tbsp Almond Butter
1 cup Baby Spinach
1/4 cup Chocolate Protein Powder

Directions:

Place all ingredients in your blender and blend until smooth. Pour into a glass and enjoy!

No Chocolate Protein Powder:

Use vanilla protein powder or h**p seeds and add cococa powder.

Likes it Sweet:

Add frozen banana.

Nut-Free Version:

Use coconut milk instead of almond milk and sunflower seed butter instead of almond butter.

Macros & Metrics Per Serving (1 Smoothie):

Calories 297
Fat 19g
Carbs 11g
Protein 25g
Fiber 7g
Sugar 1g

Categories:

ANTICANDIDA, BREAKFAST, DAIRY FREE, EGG FREE, GLUTEN FREE, GRAIN FREE, KETOGENIC, LOW GLYCEMIC, NIGHTSHADE FREE, OIL FREE, PALEO, PESCATARIAN, SMOOTHIE, SNACK, SOY FREE, SUGAR FREE, VEGAN, VEGETARIAN

Have you tried "The Smoothie Diet"?

Get delicious, easy-to-make smoothies for rapid weight loss, increased energy, & incredible health!

Watch this short video: https://dailyrecipeguides.com/smoothies

Cauliflower & Egg Breakfast Muffins

6 Servings | 25 Minutes | 7 Ingredients

Ingredients:

4 ozs Prosciutto (roughly chopped)
5 cups Cauliflower Rice
4 Egg
1 cup Arugula (roughly chopped)
1/4 cup Parsley (finely chopped)
1/2 cup Nutritional Yeast
Sea Salt & Black Pepper (to taste)

Directions:

1. Preheat the oven to 375ºF (191ºC) and lightly grease a muffin tin.

2. Heat a large skillet over medium heat. Add the prosciutto and cook for a 3 minutes per side or until crisp. Remove from the pan and set aside.

3. In a large bowl add the cauliflower rice, eggs, arugula, parsley, nutritional yeast, sea salt and pepper. Mix well to combine.

4. Scoop the cauliflower mix into the muffin tin, filling to the top and creating a small hollow space in the top. Add the prosciutto to the hollowed-out space. Place in the oven and bake for 15 minutes. Remove, let it cool slightly and then serve and enjoy!

Leftovers:

Refrigerate in an airtight container for up to three days. Freeze for up to two months.

Serving Size:

One serving is equal to two cauliflower egg bites.

More Flavor:

Use parmesan or pecorino instead of nutritional yeast. Add chili flakes to the mix.

No Arugula:

Use spinach.

Macros & Metrics Per Serving:

Calories 152
Fat 6g
Carbs 8g
Protein 17g
Fiber 5g
Sugar 2g

Categories:

ANTICANDIDA, BREAKFAST, DAIRY FREE, GLUTEN FREE, GRAIN FREE, KETOGENIC, LOW GLYCEMIC, LOW LECTIN, NIGHTSHADE FREE, NUT FREE, PALEO, PORK, SOY FREE, SUGAR FREE

Have you tried "The Smoothie Diet"?

Get delicious, easy-to-make smoothies for rapid weight loss, increased energy, & incredible health!

Watch this short video: https://dailyrecipeguides.com/smoothies

💣 Chocolate Coconut Fat Bombs

8 Servings | 30 Minutes | 4 Ingredients

Ingredients:

3/4 cup Coconut Oil
1/3 cup Cacao Powder
2 tbsps Monk Fruit Sweetener
1/8 tsp Sea Salt

Directions:

1. Melt the coconut oil in a pot over low heat. Add the cacao powder and sweetener. Stir to combine. Add all ingredients to a high-speed blender and blend for 1 to 2 minutes until everything is well combined.

2. Ladle the mix into a mini square silicone mold and sprinkle sea salt on top. Place in the freezer to set for about 30 minutes. Remove from the mold and enjoy!

No Monk Fruit Sweetener:

Sweeten with stevia, honey or coconut sugar instead.

No Coconut Oil:

Use coconut butter instead.

Likes it Sweet:

Add more sweetener as desired.

No Silicone Mold:

Use parchment-lined mini muffin molds.

Serving Size:

One serving is equal to one fat bomb, or approximately 35 grams (1.2 ounces).

Storage:

Refrigerate in an air-tight container for up to 7 days. Freeze for up to 3 months.

Macros & Metrics (Per Serving):

Calories: 205
Fat: 22g
Carbs: 5g
Protein: 1g
Fiber: 1g
Sugar: 0g

Categories:

ANTICANDIDA, AUTOIMMUNE, DAIRYFREE, DESSERT, EGGFREE, GLUTENFREE, GRAINFREE, KETOGENIC, LOWGLYCEMIC, NIGHTSHADEFREE, NUTFREE, PALEO, PESCATARIAN, SNACK, SOYFREE, SUGARFREE, VEGAN, VEGETARIAN

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🥥 Sugar Free Coconut Carob Pudding

3 Servings | 3 Hours | 6 Ingredients

Ingredients:

1 2/3 cups Organic Coconut Milk (full fat, from the can)
3 tbsps Monk Fruit Sweetener
1/4 oz Gelatin
3 tbsps Carob Powder
1 tsp Cinnamon
1/8 tsp Sea Salt

Directions:

1. In a small pot over medium-low heat, add the coconut milk and monk fruit sweetener and whisk to combine. Allow it to heat through for 2 to 3 minutes or until warm.

2. In a medium bowl, add 1/4 of the coconut milk mixture and then sprinkle the gelatin on top. Let it sit for 2 to 3 minutes. Do not mix.

3. Add the gelatin mixture along with the remaining coconut milk mixture, carob powder, cinnamon and sea salt to a blender and blend on high until smooth.

4. Place a sieve over the top of your jars and pour the pudding mixture into the jars through the sieve, ensuring that no clumps of gelatin remain. Store the jars in the fridge for two hours to set. Serve and enjoy!

Leftovers:

Refrigerate in an airtight container for up to four days.

No Carob:

Use cacao powder instead.

No Monk Fruit Sweetener:

Sweeten with maple syrup, honey or coconut sugar instead and adjust for taste.

More Flavor:

Add additional spices such as ginger or cardamom.

Additional Toppings:

Top with berries, banana or coconut yogurt.

Categories:

ANTICANDIDA, AUTOIMMUNE, DAIRY FREE, DESSERT, EGG FREE, ELIMINATION, GLUTEN FREE, GRAIN FREE, KETOGENIC, LOW GLYCEMIC, LOW LECTIN, NIGHTSHADE FREE, NUT FREE, OIL FREE, PALEO, SNACK, SOY FREE, SUGAR FREE

Looking to lose some weight?

Want to feel great?

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Sugar free pancakes? Try these...

🥞 Almond Pancakes

3 Servings | 20 Minutes | 10 Ingredients

Ingredients:

1 cup Almond Flour
1 tsp Baking Powder
2 Egg
1 tbsp Monk Fruit Sweetener
1/3 cup Unsweetened Almond Milk
2 tbsps Coconut Oil (softened)
1/2 tsp Cinnamon
1/8 tsp Sea Salt
3 tbsps Almond Butter (for topping)
3 tbsps Almonds (roughly chopped, for topping)

Directions:

1. In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon and sea salt.

2. Heat a greased skillet over medium-low heat. Pour the batter into the skillet, no more than 1/4 cup at a time. Cook each side for 3 to 4 minutes or until browned.

3. Divide the pancakes onto plates and top with almond butter and almonds. Enjoy!

Leftovers:

Refrigerate cooked pancakes in an airtight container for up to three days. Reheat in a toaster for easy leftovers.

Serving Size:

One serving equals approximately 2 to 3 small pancakes.

Additional Toppings:

Top with berries and/or maple syrup.

No Monk Fruit Sweetener:

Omit or use coconut sugar and adjust accordingly for flavor.

Categories:

ANTICANDIDA, BREAKFAST, DAIRY FREE, DESSERT, GLUTEN FREE, GRAIN FREE, KETOGENIC, LOW GLYCEMIC, LOW LECTIN, NIGHTSHADE FREE, PALEO, PESCATARIAN, SOY FREE, SUGAR FREE, VEGETARIAN

Macros & Metrics Per Serving:

Calories = 494
Fat = 44g
Protein = 17g
Carbs = 18g
Fiber = 7g

Looking to lose weight? Want to feel great?

My Weekly Meal Plan can make it easier for you!

Get a new sugar free meal plan every single week at https://myweeklymealplan.com

Cajun Jambalaya

8 Servings | 45 Minutes | 13 Ingredients

Ingredients:

2 lbs Chicken Leg, Bone-In (skin on, thighs and legs separated)
8 ozs Shrimp (large, peeled, deveined)
1/4 tsp Sea Salt
2 tbsps Cajun Seasoning (divided)
1 1/2 tbsps Avocado Oil
3 stalks Celery (chopped)
1 Yellow Onion (medium, chopped)
1 Yellow Bell Pepper (chopped)
2 Garlic (cloves, minced)
2 cups Jasmine Rice
1 1/4 cups Fire Roasted Diced Tomatoes
2 1/2 cups Organic Chicken Broth
8 ozs Cajun Smoked Andouille Sausage (thinly sliced)

Directions:

1. Preheat the oven to 350ºF (177ºC). In two separate bowls, add the chicken and the shrimp. Add the sea salt to each bowl and half of the cajun seasoning. Mix well to cover and set aside.

2. In a large dutch oven, over medium heat, add the oil. Once hot, add the chicken and sear on all sides, about 3 to 4 minutes per side, until browned in color. Remove and set aside, leaving the oil.

3. In the same dutch oven, add the celery, onion, bell pepper and the remaining cajun seasoning and cook for about 3 minutes, or until softened. Add the garlic for the last 30 seconds of cooking. Add the rice and stir to combine for one minute longer.

4. Add the tomatoes, chicken broth and sausage as well as the chicken and shrimp. Bring to a boil. Place in the oven with a lid on for 30 to 35 minutes, until the chicken and rice are cooked through. Let it cool for 5 minutes. Divide evenly between bowls and enjoy!

Leftovers:

Refrigerate in an airtight container for up to three days.

More Flavor:

Add more spices such as cayenne, chili flakes or more cajun seasoning.

Additional Toppings:

Add more vegetables such as okra.

No Fire Roasted Tomatoes:

Use regular diced tomato.

No Jasmine Rice:

Use another type of rice such as brown. Cook time may increase slightly.

No Cajun Andouille Sausage:

Use another type of smoked sausage.

Categories:

CHICKEN, DAIRY FREE, DINNER, EGG FREE, GLUTEN FREE, NUT FREE, PORK, SEAFOOD, SOY FREE, SUGAR FREE

Eating sugar free full time?

Check out http://myweeklymealplan.com for a new sugar free meal plan every single week!

Here's a fun french fry alternative...

Jicama Fries with Guacamole

4 Servings | 45 Minutes | 5 Ingredients

Ingredients:

4 cups Jicama (peeled, sliced into 1/4-inch strips)
2 tbsps Avocado Oil
1 1/2 tsps Sea Salt (divided)
2 Avocado (peeled, pit removed)
1/2 Lime (juiced)

Directions:

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with foil or a silicone baking mat.

2. Par-boil the jicama strips in a pot on the stovetop for 10 minutes, or microwave them in a bowl with a few tablespoons of water for 15 minutes. Drain and dry with a towel.

3. In a mixing bowl, toss the jicama strips in the oil and season with 3/4 of the salt. Transfer to the baking sheet and bake for 30 to 40 minutes, or until browned and tender-crisp.

4. Meanwhile, mash the avocado and stir in the lime juice. Season with the remaining salt.

5. Serve the jicama fries alongside the guacamole and enjoy!

Leftovers:

Refrigerate in an airtight container for up to four days. For best results, store the jicama fries and guacamole separately, and re-crisp the fries in the oven before serving.

Jicama:

One medium jicama equals approximately 5 cups.

Serving Size:

One serving equals approximately one cup of jicama fries with 1/4 cup of guacamole.

More Flavor:

Add your choice of spices to the jicama fries before baking.

Additional Toppings:

Add tomatoes, cilantro, feta, onion and garlic to the guacamole.

Categories:

ANTICANDIDA, APPETIZER, AUTOIMMUNE, DAIRY FREE, EGG FREE, ELIMINATION, GLUTEN FREE, GRAIN FREE, KETOGENIC, LOW GLYCEMIC, LOW LECTIN, NIGHTSHADE FREE, NUT FREE, PALEO, PESCATARIAN, SIDE, SNACK, SOY FREE, SUGAR FREE, VEGAN, VEGETARIAN

Like this recipe?

My Weekly Meal Plan has more where that came from!

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This simple and unique combo of ingredients creates a delicious sugar free side or snack...

Mashed Sweet Potato with Coconut & Blueberries

1 Serving | 45 Minutes | 3 Ingredients

Ingredients:

1 Sweet Potato (purple or orange, small, halved)
1/4 cup Blueberries (fresh or frozen)
2 tbsps Unsweetened Coconut Flakes

Directions:

1. Boil the sweet potato for 30 minutes, or until fork-tender and the peel removes easily. Drain and submerge in cold water until cool enough to handle. Remove from the water and peel the sweet potato.

2. Transfer to a plate and mash with a fork. Top with blueberries and coconut flakes. Enjoy!

Leftovers:

Refrigerate in an airtight container for up to five days.

Additional Toppings:

Maple syrup, honey, h**p seeds, crushed nuts or other fresh or frozen fruit.

Meal Prep:

Boil a large batch of sweet potatoes ahead of time and keep refrigerated for up to five days, or freeze for up to ten months.

Categories:

AUTOIMMUNE, BREAKFAST, DAIRY FREE, EGG FREE, ELIMINATION, GLUTEN FREE, GRAIN FREE, LOW GLYCEMIC, LOW HISTAMINE, NIGHTSHADE FREE, NUT FREE, OIL FREE, PALEO, PESCATARIAN, SNACK, SOY FREE, SUGAR FREE, VEGAN, VEGETARIAN

Eating sugar free full time?

My Weekly Meal Plan can make it easier for you.

Get a new SUGAR FREE meal plan EVERY SINGLE WEEK at https://myweeklymealplan.com

🥑 Try this quick sugar free snack...

Stuffed Avocado with Sumac-Spiced Black Beans

2 Servings | 10 Minutes | 6 Ingredients

Ingredients:

1 Avocado (large, halved)
1 1/2 tbsps Black Beans (cooked, rinsed)
1 tbsp Cherry Tomatoes (sliced into quarters)
1 tbsp Corn (fresh or frozen/thawed)
1/4 tsp Ground Sumac
Sea Salt & Black Pepper (to taste)

Directions:

1. Remove the avocado pit. Scoop out additional flesh of the avocado from where the pit was removed, creating space for the black bean mixture to go.

2. In a bowl, combine the scooped avocado flesh with the remaining ingredients.

3. Stuff the avocado with the black bean mixture. Serve immediately and enjoy!

Leftovers:

Best enjoyed immediately. Refrigerate in an airtight container for up to two days.

Serving Size:

One serving is equal to one half of a stuffed avocado.

More Flavor:

Add lemon juice or additional spices, such as cayenne or chili flakes.

Categories:

APPETIZER, DAIRY FREE, EGG FREE, GLUTEN FREE, GRAIN FREE, LOW GLYCEMIC, NUT FREE, OIL FREE, PESCATARIAN, SIDE, SNACK, SOY FREE, SUGAR FREE, VEGAN, VEGETARIAN

Eating sugar free full time?

My Weekly Meal Plan can make it easier for you.

Get a new SUGAR FREE meal plan EVERY SINGLE WEEK at https://myweeklymealplan.com

Bacon Wrapped Mushroom Skewers

6 Servings | 20 Minutes | 3 Ingredients

Ingredients:

9 White Button Mushrooms (large)

9 slices Organic Bacon

3 Barbecue Skewers

Directions:

1. Wrap each mushroom with a slice of bacon, then pierce onto the barbecue skewers.

2. Grill over medium heat, turning frequently until cooked through, about 15 minutes. Enjoy!

Leftovers:

Refrigerate in an airtight container for up to three days.

Serving Size:

One serving equals approximately half a skewer, or 1 1/2 bacon-covered mushrooms.

Barbecue Skewers:

If using wooden skewers, be sure to soak in water for 30 minutes before grilling.

Categories:

ANTICANDIDA, APPETIZER, AUTOIMMUNE, BARBECUE, DAIRY FREE, EGG FREE, ELIMINATION, GLUTEN FREE, GRAIN FREE, KETOGENIC,, LOW GLYCEMIC, LOW LECTIN, LOW OXALATE, NIGHTSHADE FREE, NUT FREE, OIL FREE, PALEO, PORK, SIDE, SOY FREE, SUGAR FREE

Looking to lose weight AND feel great?

Get a new SUGAR FREE meal plan EVERY SINGLE WEEK at https://myweeklymealplan.com

Pesto Shrimp Pasta

4 Servings | 20 Minutes | 4 Ingredients

Ingredients:

8 ozs Brown Rice Fettuccine
1 lb Shrimp (peeled, deveined)
1/4 tsp Sea Salt
1/3 cup Pesto

Directions:

1. Cook the pasta according to the directions on the package. Set aside at least 1/4 cup of pasta water. Strain the pasta and run cold water over it to prevent over-cooking. Add the pasta back to the pot.

2. Meanwhile, heat a few tablespoons of the pasta water in a skillet over medium heat. Add the shrimp and cook for 1 to 3 minutes per side, or until no longer translucent. Add more pasta water if needed. Season with salt.

3. Add the shrimp and pesto to the pasta and gently combine until well coated. Divide onto plates and enjoy!

Categories:

DAIRY FREE, DINNER, EGG FREE, ELIMINATION, GLUTEN FREE, LOW FODMAP, LUNCH, NIGHTSHADE FREE, NUT FREE, OIL FREE, PASTA, PESCATARIAN, SEAFOOD, SOY FREE, SUGAR FREE

Savory Crêpes with Creamy Mushrooms & Kale

11 ingredients | 25 minutes | 2 servings

Ingredients:

1 1/2 tbsps Extra Virgin Olive Oil (divided)
12 Cremini Mushrooms (sliced)
4 stalks Green Onion (chopped)
3 cups Kale Leaves (chopped)
2 Garlic (clove, minced)
1/2 tsp Sea Salt (divided)
1/4 cup Organic Coconut Milk (full fat, from the can)
3 Eggs
1/2 cup Almond Flour
1/2 tsp Oregano
1/2 tsp Nutritional Yeast

Directions:

1. Heat 2/3 of the oil in a large frying pan over medium-high heat. Add the mushrooms, green onion and kale and cook until the mushrooms are tender and the kale has wilted, 5 to 8 minutes.

2. Add the garlic and half of the salt to the pan and cook for another minute. Stir in the coconut milk. Reduce heat to low to keep warm.

3. In a mixing bowl, whisk the eggs. Stir in the almond flour, oregano, nutritional yeast and the remaining salt.

4. Heat a small non-stick pan over medium heat. Add just enough oil to evenly coat the bottom of the pan. This won't be all of the remaining oil.

5. Add about 1/4 cup of the crêpe batter to the oiled pan and tilt the pan in a circular motion to distribute the batter evenly. Cook for 60 to 90 seconds or until just golden brown and the crêpe releases easily from the pan. Flip and continue cooking for 30 to 60 seconds. Repeat the process with the remaining oil and batter.

6. To serve, divide the creamy mushrooms and kale between the crêpes then fold or roll. Enjoy!

Categories:

ANTICANDIDA, BREAKFAST, DAIRY FREE, GLUTEN FREE, GRAIN FREE, KETOGENIC, LOW GLYCEMIC, LOW LECTIN, NIGHTSHADE FREE, PALEO, PESCATARIAN, SOY FREE, SUGAR FREE, VEGETARIAN

Creamy Vegan Sesame Slaw

11 ingredients | 1 hour 10 minutes | 4 servings

Ingredients:

1/3 cup Cashews (soaked for 1 hour and drained)
2 tsps Lime Juice
2 tsps Coconut Aminos
1 tsp Sesame Oil
1/3 cup Water
3 1/2 cups Green Cabbage (savoy, thinly sliced)
2 Carrot (thinly sliced)
1/2 Red Bell Pepper (chopped)
1/2 Cucumber (large, sliced thin)
2 Nori Sheets (torn into pieces)
1 tsp Sesame Seeds (optional, for garnish)

Directions:

1. In a blender add the cashews along with the lime juice, coconut aminos, sesame oil and water. Blend on high until smooth and creamy.

2. In a large bowl, add the cabbage, carrots, peppers and cucumber. Add the dressing to the vegetables and toss to combine.

3. Before serving, add nori sheets and sesame seeds on top, if using. Enjoy!

Categories:

ANTICANDIDA, DAIRY FREE, EGG FREE, GLUTEN FREE, GRAIN FREE, KETOGENIC, LOW GLYCEMIC, PALEO, PESCATARIAN, SALAD, SIDE, SOY FREE, SUGAR FREE, VEGAN, VEGETARIAN

Here's a really unique and simple appetizer...

Shish*to Peppers

4 ingredients | 10 minutes | 8 servings

Ingredients:

1 lb Shish*to Peppers
1 1/2 tbsps Avocado Oil
1/4 tsp Sea Salt
1/2 Lime (juiced)

Directions:

1. Heat a large cast-iron skillet over medium-high heat. In a large bowl, toss the shish*to peppers with oil and sea salt.

2. Once the skillet is very hot, add the shish*to peppers. Cook until charred on all sides, flipping as needed with tongs, about 5 to 6 minutes.

3. Remove the peppers and add to a plate and toss with lime juice and additional salt as needed. Enjoy!

Categories:

ANTICANDIDA, APPETIZER, DAIRY FREE, EGG FREE, GLUTEN FREE, GRAIN FREE, KETOGENIC, LOW FODMAP, LOW GLYCEMIC, NUT FREE, PALEO, PESCATARIAN, SIDE, SOY FREE, SUGAR FREE, VEGAN, VEGETARIAN

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