Creamy turkey, butternut squash, + sprouted rice casserole

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Creamy turkey, butternut squash + sprouted rice casserole
This recipe literally taste like fall in a casserole. I use cashew cream to make this dish creamy, as well as dairy free, gluten free & incredibly delicious!
  • 1.5 lbs Ground turkey
  • 1 cup, chopped Butternut squash
  • 2, chopped Zucchini
  • 3, chopped Shallots
  • 2 cloves, minced Garlic
  • 2 tbsp Olive oil
  • 1.5 cups Precooked sprouted rice
  • 1 cup Cashew cream
  • 1/2 tsp Fresh ground nutmeg
  • 1/2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tbsp Italian seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
Preheat the oven to 350 & grease a casserole dish.Heat 1 tbsp oil in a large skillet over medium high heat. Add in shallots. Once slightly translucent, add in butternut squash & zucchini. Cook for another 5 minuets. Add in minced garlic & cook for 30 more seconds. Remove mixture from skillet & set aside.In the empty skillet, add in other tbsp of oil & ground turkey. While turkey is cooking, add in all your herbs & spices. Cook turkey until cooked through then add back in your veggie mixture, rice, & cashew cream. Transfer mixture to pre-greased casserole dish. In a small bowl mix together your almond flour, garlic & salt n pepper. Sprinkle on top of casserole & pop in the oven for 25 minutes. Enjoy!*Search "cashew cream" on my site for my cashew cream recipe.
Prep time: Cook time: Total time: Yield: 6 servings

Ooey-Gooey Paleo Blondies

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Ooey-gooey paleo blondies
These Blondies turned out so gooey, chewy, perfectly sweet & seriously addicting! The key to the seriously ooey-gooey chewy goodness... nut butter, almond flour, & coconut sugar! Which makes these sweet treats completely paleo, gluten free, dairy free, & refined sugar free. This recipe is a must & a complete crowd pleaser!
  • 1 cup creamy almond butter
  • 1/3 cup coconut sugar
  • 2 tbsp pure organic maple syrup
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2/3 cup fine almond flour
  • 1/3 cup chopped chocolate (paleo)
  • 1/2 tsp pink salt
Preheat oven to 350F & line a 9x9 in. baking dish with parchment paper. Put all the wet ingredients into a stand mixer (or hand mixer) & whisk until well combined. In a separate medium sized bowl, mix all your dry ingredients (except chocolate) until evenly mixed. Add your wet ingredients to your dry mixture & fold in chocolate chips. The mixture will be more of a thick dough consistency than a batter.Press mixture into pre-lined baking dish & pop in the oven for 15 minutes or until a toothpick comes out clean when stuck in the middle. Let cool completely before cutting into squares. Enjoy!
Prep time: Cook time: Total time: Yield: 12-16 (depending on cut size)