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Dairy Free Grain Free Pumpkin “Cheese” Tortellini w/Sun Dried Tomatoes

Pumpkin“Cheese” Tortellini w/Sun Dried Tomatoes

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: simplytiffstx

Ingredients

  • 2 9-ounce packages almond milk cheese tortellini @kitehillfoods
  • 2 tablespoons palm shortening @nutiva
  • 3 cloves of garlic — minced
  • 1 cup canned organic pumpkin @farmersmarketfoods
  • 1 ½ cups coconut cream @natural.value
  • ½ cup grated mozzarella nut cheese @parmelacreamery
  • 3 tbsp sliced sun dried tomatoes
  • salt and ground black pepper

Instructions

  • Bring 4 quarts of salted water to a boil, and cook tortellini according to label directions. Drain it and set aside.
  • Heat palm shortening over medium heat in a large skillet, add minced garlic, and sauté for about 30 seconds.
  • Whisk in the pumpkin and coconut cream along with “mozzarella cheese” and sun dried tomatoes.
  • Salt and pepper to taste.
  • Let the sauce simmer for about 5 minutes.
  • Add the tortellini to the pumpkin sauce in the skillet and mix well.
  • Enjoy!
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Paleo Lemon Garlic Shrimp Alfredo

Paleo Lemon Garlic Shrimp Alfredo

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people

Ingredients

  • 1 box @cappellos paleo fettuccine pasta
  • 2 tbsp @terradelyssa organic olive oil
  • 6 tbsp @nutiva palm shortening
  • 4 cloves garlic minced
  • 1 pound @wholefoods whole catch pink shrimp
  • salt and pepper to taste
  • 1 teaspoon italian seasoning
  • 4 cups baby spinach
  • 2 tbsp parsley chopped
  • 1/2 lemon juiced

Instructions

  • Bring pot of water to a boil for pasta.
  • In medium pan, heat olive oil and 2tbsp of shortening.
  • Add the garlic and cook until fragrant.
  • Add the shrimp and salt and pepper to taste. Sauté about 1-2min.
  • Add italian seasoning and spinach and cook until wilted about 2min.
  • While spinach is wilting cook the pasta about 1-2min and drain.
  • Add the pasta to the pan with the remaining butter, and parsley and stir until mixed and butter is melted.
  • Add the lemon juice and tomatoes if desired before serving.
  • Serve while hot
  • Enjoy

Notes

Note:original recipe modified from @alyssa_therecipecritic
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Dairy Free, Grain Free, Yeast Free Paleo Orange Cranberry Rolls

Ingredients

Dough

  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp xanthum gum
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 teaspoon finely ground sea salt
  • 1 scoop collagen peptides
  • 1/2 cup full fat coconut milk
  • 1/4 cup orange juice
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup liquid coconut oil
  • 2 Tbsp vanilla

Filling

  • 1 8oz bag cranberries
  • 1/3 cup orange juice
  • 1/4 cup maple sugar
  • 1/4 cup honey
  • 1 tsp vanilla

Icing

  • 1 cup coconut oil (solid)
  • 1 tsp fresh orange juice
  • 1/2 cup honey
  • 2 tsp orange zest
  • 2 tsp vanilla

Instructions

  1. Combine cranberries, orange juice, maple sugar, honey, and vanilla in medium saucepan and simmer over medium/high heat until thickened like jam.  Set aside to “cool”.
  2. Combine almond flour, xanthum gum, orange zest, baking soda, along with salt in medium bowl.
  3. In small bowl whisk together coconut milk, orange juice and collagen peptides.
  4. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
  5. Combine wet ingredients with dry until smooth, doughy mixture forms.
  6. Place in refrigerator for about 20-30 min to chill dough.
  7. Once dough is chilled and most of the “stickiness” is gone, place between two sheets of parchment paper and roll into a rectangle about 1/8″-1/4″ thick.
  8. Remove top piece of parchment paper and discard.
  9. Spread Orange Cranberry Jam over dough being sure to leave about 1′ around the edges “clean”.
  10. Roll into a dough log starting on one of the short sides and using parchment paper to keep tight and from sticking.
  11. Place dough log in freezer for about 45min-1hr or overnight if desired.
  12. Preheat oven to 350℉.
  13. Remove from freezer and cut into 1″ discs and place on parchment paper lined baking sheet.
  14. Place in oven and bake for 30-35 min or until golden brown.
  15. In a medium bowl blend together icing: coconut oil, orange juice, honey, and vanilla until fluffy and smooth and set aside.
  16. Remove rolls from oven, ice and serve.
  17. Enjoy!

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Dairy-Free Coconut-Pineapple “Cheesecake” Bars

Ingredients

Crust

Filling

Instructions

Crust

  1. Preheat oven to 350°F
  2. Combine almond, coconut, and arrowroot flours along with salt in medium bowl.
  3. Cut in palm shortening with pastry cutter or fork until resembles course sand.
  4. Pulse with a food processor or mix in egg until dough forms.
  5. Press dough into greased 8″x 8″ baking dish.

Filling

  1. Using a hand mixer, in a medium mixing bowl beat cream cheese until fluffy and smooth.
  2. Beat in egg yolks one at a time until combined.
  3. Beat in sweetened condensed milk and vanilla until mixture is smooth.
  4. Add crushed pineapple (with juice) and one cup of shredded coconut.
  5. Pour mixture over crust and top with remaining shredded coconut
  6. Place in oven for 60-75 min or until center is set and coconut is lightly browned.
  7. Enjoy plain or topped with cherries, strawberries or whatever your tastebuds are craving!

XOXO,

Tiffany

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Paleo Mint Chocolate Chip “Ice Cream”

Paleo Mint Chocolate Chip Ice Cream

Ingredients

Instructions

  1. Combine coconut cream, xantham gum, maple syrup and honey in a saucepan and warm-up over medium-low heat, stirring frequently, until combined.
  2. Taste and adjust the sweetener if needed.
  3. Allow the liquid to cool down completely.
  4. Pour cooled coconut base into a high speed blender with mint and blend on high until smooth.
  5. Pour into the ice-cream machine and churn following the manufacturer’s instructions.
  6. Stir in chocolate chips and transfer to freezable container. I put a bit into some popsicle molds to enjoy as popsicles and also have good portions ready to go for Miss K.
  7. You can enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
  8. Enjoy!

XOXO,

Tiffany