What you will need:
1 Head Of Cauliflower
1 - 2 TBSP of the fat of your choosing (coconut oil, butter substitute, raw butter, olive oil)
Sea Salt to taste
Additional Herbs (Turmeric for an Indian flavor, Basil for a hint of Thai, Black Pepper for added spice)
Food Processor

Directions:
Heat oil/butter over medium/medium high heat in a frying pan until hot.  Cut cauliflower into florets, and then cut florets in half.  Place in food processor and chop until fine. (You will see it resembles rice) Scoop from processor into hot pan and fry it up with chosen seasonings for approximately 10-15 minutes or until desired consistency is achieved.  Do not let it cook too long or it may become to soft.  I kept mine a little crunchy, so it was heartier. 

Serve hot and enjoy! 

I love these scrumptious little buggers. They are tasty and filling and pair so well with breakfast, lunch or dinner items. They do take some time to prepare, but they are worth it. They also freeze fantastically well to be reheated for a snack or a meal later.

Ingredients
5-6 medium zucchini 
Tapioca Starch (make sure you have a good amount on hand, I don't measure, I just make up a bowl of it to toss the cakes' in before I cook them.)
Sea Salt to taste
Garlic Powder to taste
Olive Oil

Instructions
On medium heat, warm olive oil in a frying pan until lightly sizzling. Grate the zucchini finely into a bowl, I got fancy and upgraded myself to a food processor since these photos which is WAY EASIER and SAFER on the hands!! Press as much of the liquid out as possible. Prep a large, shallow bowl with Tapioca starch to toss the zucchini in, mix in sea salt and garlic to the starch. Once the moisture has been drained from the zucchini, form patties and toss in the powdered mixture, making sure to coat all sides of the patty. Cook in olive oil, turning once the bottom is crispy and golden brown.

*caution: the oil will spatter, so we use a frying pan shield when we cook them :) Enjoy warm with a sprinkling of sea salt! 

A great super-food snack is dehydrated or oven-roasted kale, except when you find it in the supermarkets it can be quite pricey. My lovely friend and fellow healthy-foodie Kaity taught me her recipe for this yummy, crispy, healthy treat that's quick and easy. 

Ingredients:
6 oz. fresh kale (I used organic bagged kale from Trader Joes)
Sea Salt
Olive oil or coconut oil (I used olive)
Any other seasonings of your choice! (I chose garlic powder) (Kaity uses garlic and black pepper)

Directions:
Preheat oven to 275 degrees
Scatter kale in a single layer on a jelly roll pan
Sprinkle with olive or coconut oil (not too much! it will make the leaves too moist)
Sprinkle with sea salt and herbs and spices of choices
Bake until crisp. (20-30 minutes.)
Kaitys Note: Leaves should be CRISP, all the way. Otherwise they will soften when cooled. 

This trail mix is amazing. I threw it together when I was cleaning and redecorating on a Sunday afternoon. I wanted something cool and crunchy since it's very warm here and loves the sweet, coolness of the berries in contrast with the sweet and crunchy of the mix. Enjoy!

Organic blueberries (chilled)
Pepitas (or pumpkin seeds)
Raw almonds
Dairy-free dark chocolate chips or cacao nibs (omit for Whole 30)
Raw shredded coconut


Toss in a small bowl or bag and enjoy!

INGREDIENTS 

Sliced lettuce
Bean-Free "Paleo Refried Beans"
Chicken sautéed in fresh salsa (omit for vegan)
Chopped black olives
Diced tomato
Diced avocado
Diced green chilies

INSTRUCTIONS

Layer. Enjoy with fresh vegetable or Paleo Herb Crackers. 

INGREDIENTS

4 large hard-boiled eggs, chopped
4 hard boiled egg whites, chopped (discard the rest)
1 medium hass avocado, cut into 1/2-inch pieces
1 tbsp paleo mayonnaise (I use Trader Joe's brand made with Apple Cideo Vinegar)
1 tbsp plain coconut yogurt 
1/2 tablespoon finely chopped chives
2 teaspoons apple cider vinegar
1/2 tsp sea salt

INSTRUCTIONS

Combine the egg yolks with the avocado,  mayo, yogurt, chives, vinegar, and salt. Mash with a fork. Combine with egg whites and adjust salt as needed.

INGREDIENTS 

3 large sweet potatoes, cut into wedges
2 tbsp olive oil
2-3 tsp, cinnamon
1 tsp sea salt 

INSTRUCTIONS

Pre-heat the oven to 400 degrees.

In a large bowl, toss together all ingredients until potatoes are evenly coated with oil and spices.

Place potatoes on a single layer on a baking sheet and bake for about 30 minutes, or until done.

I really like to eat these plain, but you could serve with a paleo ketchup, dairy-free ranch dressing dip or paleo barbecue sauce.

Recipe and Photo credit goes to How Sweet Eats blog for this amazing recipe that has become a staple in our home.

Mandi's note: I altered the recipe to fit what herbs I could tolerate and omitted the bread crumbs. I also did not make her sauce. 


INGREDIENTS:
2 sweet potatoes, peeled and sliced into uniform rounds
1 1/2 tablespoons olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 teaspoon fresh thyme
2 garlic cloves, minced or pressed
pinch of salt

DIRECTIONS:
Preheat oven to 425 degrees F. Place a wire rack on a baking sheet and spray with nonstick spray.

In a small bowl, combine basil, thyme, oregano, salt, and garlic. Mix with a spoon and use your hands to get everything combined.

Peel (if you want) your sweet potatoes and slice into rounds about 1/4 of an inch thick. Place in a bowl and drizzle with olive oil, then stir with your hands to make sure each piece is coated back and front. Add in  herbs, stirring again with your hands and pressing lightly to adhere. Some will stick – some will not. That’s fine! Place rounds on the wire rack, and then sprinkle the leftover herbs from the bottom of the bowl over top of each round.

Bake for 25-28 minutes, or until crust is golden and sweet potatoes are soft.