A deliciously healthy appetizer that’s grain-free, gluten-free, dairy-free, sugar-free, low carb and vegan.
Dip is best served at room temperature. If I make it ahead, I’ll take it out of the fridge an hour or two before serving to guests so it can reach room temperature.
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Paleo Whole Roasted Carrot Dip
Creamy Vegan Broccoli Salad
A plant-based broccoli salad with coconut bacon, sunflower seeds and a simple cashew-dressing. Easy to prepare with 10 simple ingredients. Vegan, grain-free and mayo-free.
Zucchini Cauliflower Fritters (Paleo, Vegan Keto Veggie Burgers)
These healthy Paleo Vegan Zucchini Cauliflower Fritters are easy to prepare, meat-free, and keto-friendly. You can also make this recipe egg-free and grain-free if you choose.
Healthy No-Bake Red Velvet Protein Bars
No-Bake Red Velvet Protein Bars are extra chewy, easy to make and really healthy for you! Naturally gluten-free, dairy-free, vegan and sugar-free.
Roasted Chickpeas
A crunchy, oil-free, gluten-free, dairy-free and vegan option that’s easy to make and ideal for on-the-go snacking.
Creamy Curried Cauliflower Lentil Soup
A creamy one-pot curried cauliflower soup with carrots, ginger, and red lentils! Subtly spiced, quick and easy to make, it’s the ideal meal starter.
One-Pot Everyday Lentil Soup
A tasty everyday soup made with lentils, potatoes, carrots, kale, and simple herbs and seasonings. Requires just 10 ingredients, one pot and 30 minutes to make.
Butternut Squash, Broccoli and Kale Salad with Roasted Garlic Dressing
Delicious roasted vegetables including butternut squash and red onions make this tasty salad an excellent lunch choice.
Mediterranean-Style Grilled Courgette Salad
Easy to prepare Mediterranean-style grilled Courgette Salad with fresh herbs, lemon juice and a sprinkle of feta. Best served at room temperature.
Detox Rainbow Roll-ups with Peanut Sauce
These delicious Rainbow Roll-ups are filled with veggies and curry hummus in a collard leaf, ideal when dunked in peanut sauce. Makes for a perfect desktop healthy lunch!
You can steam the collard leaves if you want to make them more pliable. We also found that just running the leaf under hot water or placing hot rice on it was enough to soften it just a little bit. These aren’t the greatest for making ahead, since the hummus can get a little watery once it sits with the veggies. We recommend prepping everything and then keeping it in the fridge and rolling a fresh one each morning or just before you eat it. They will hold together nicely with toothpicks! For a completely sugar-free version of this recipe, use white distilled vinegar.