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PALEO WATERMELON SLUSHY

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paleo watermelon slushy

This paleo watermelon slushy is so nice for the hot summer days. It’s refreshing, filled with nutrients and super delicious. It’s super easy to make with only four ingredients.

What’s a slushy?

A slushy is a popular drink promoted to kids (and adults). You’ll often see them in amusement parks or at fairs. They’re made with artificially flavoured ice, combined with soda and have a very bright (unnatural) color. They are loaded with refined sugar and chemicals that are very inflammatory to the body. Replacing them with natural ingredients is a great way to still enjoy a slushy, minus the added sugar and chemicals, just like this paleo watermelon slushy.

The ingredients for this paleo watermelon slushy

Watermelon: is high in vitamins and minerals and also very hydrating. It’s mainly in season during the months of July and August.
You’ll need around half a watermelon for this recipe, or 8 cups of watermelon cubes.

Ice cubes: You can use ice cubes or crushed ice.

Maple syrup: to add in some extra sweet flavour you can add in a little maple syrup. This ingredient is optional.

Lime: You’ll need the juice of one fresh lime, which is around 2 tablespoons.

paleo watermelon slushy
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PALEO WATERMELON SLUSHY

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Prep Time 5 minutes
Servings 4 slushies
Calories 124

Equipment

  • blender

Ingredients

  • 1/2 watermelon (peeled and cut into pieces)
  • 2 cups ice cubes
  • 2 tablespoons maple syrup (optional)
  • 1 lime (squeezed)

Instructions 

  • Add the watermelon, ice cubes, maple syrup and lime juice to a blender.
  • Blend and serve.
Calories: 124kcal
Course: Drinks
Keyword: easy, paleo, summer

Nutrition

Serving: 1serving | Calories: 124kcal | Carbohydrates: 30g | Protein: 2g | Fiber: 4g

Another way to make this watermelon slushy

As described in the recipe is the fastest way to make the slushy. But if you have a bit more patience. You can cut up the watermelon and let if freeze overnight. Then the next day you can add it to the blender without adding the ice cubes. It will make the slushy a bit more firm and extra cold.

But if you just have a watermelon laying around and want to prepare the recipe right away. As described will get you this delicious slushy fast! I listed it in this way because my four-year old chose a watermelon in the grocery store and wanted me to prepare it the moment we got home.

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dinner

PALEO CARROT PUREE

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Paleo carrot puree

This paleo carrot puree is one of my childhood favorites. My mother used to make it with regular potatoes, which aren’t paleo-friendly. So I replaced the potatoes with cauliflower and it tastes almost the same.

This recipe is gluten-free, dairy-free, paleo-friendly, and delicious. It’s a great side for kids as well to get their veggies in. My kiddo doesn’t like to eat anything green, but this she loves!

The ingredients for this paleo carrot puree

Cauliflower: A fresh medium-sized cauliflower head, or frozen florets.

Carrots: Large (touchon) carrots

Onion: Medium-sized.

Fresh garlic: Fresh is best. If you don’t have fresh garlic, you can replace it with garlic powder, when you add the rest of the listed spices in the recipe.

Spices: Salt, black pepper, and nutmeg to taste.

Coconut cream: I used coconut cream to easily blend the puree and add some healthy fat to this recipe.

Fresh parsley: I used fresh, but you can also use dried parsley to garnish or leave this out.

Paleo carrot puree

PALEO CARROT PUREE

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Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Dinner, Side Dish
Keyword: dairy free, glutenfree, paleo
Servings: 6 servings
Calories: 89kcal

Ingredients

  • 1 medium-sized cauliflower head cut in florets
  • 5 large carrots peeled and cut in pieces
  • 1 onion peeled and cut in pieces
  • 3 cloves garlic peeled
  • salt to taste
  • black pepper to taste
  • ground nutmeg to taste
  • 4 tablespoons coconut cream
  • some fresh chopped parsley

Instructions

  • Wash and cut the listed vegetables and place them in a large pot.
  • Add water until the vegetables are covered and boil them until the carrots are soft.
  • Strain the cooked vegetables through a colander and add them back into the pot.
  • Add the listed spices and coconut cream and mix everything with an immersion blender.
  • Serve with some fresh chopped parsley.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Fiber: 4.5g
Tried this recipe?Let us know how it was!
paleo carrot puree

How big or small do I need to cut the vegetable?

Since you need to use an immersion blender, the size of how big or small you cut the vegetables doesn’t matter too much. I just cut the full carrots into four even pieces. You can cut the time on how long you need to cook the veggies by cutting the carrots into smaller pieces.

I don’t have an immersion blender, can I still make this recipe?

Yes, if you don’t have an immersion blender, you can use a food processor or a blender to make this carrot puree.

How do I store this paleo carrot puree?

You can store the puree in a glass container in the fridge for up to four days or in the freezer for up to 10 months. You can then defrost it by leaving it at room temperature overnight and reheating it.

How can I add more fat?

This recipe doesn’t have too much fat in it besides the fat from the coconut cream. Usually, I combine it with meats, which do have some fat to them. But if you’d like, you can also add a tablespoon of extra virgin olive oil on top for extra nutrients like polyphenols, fat content, and extra flavor.

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KETO MEATBALLS IN TOMATO SAUCE

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keto meatballs in tomato sauce

These keto meatballs in tomato sauce are one of my family’s regulars. It’s easy to prepare (even with kids), it tastes delicious and it’s full of nutrients. One portion has a total of 8 grams of net carbs.

I used to make tomato sauce with a bechamel sauce, made with flour, to prepare the tomato sauce. Ever since I went gluten-free and low carb, I needed to find a way to make a tomato sauce that was nice and thick but also tasted good of course.

You can use regular tomato sauce without added sugars to make it really really simple, but I’m a foodie, so for me, I like to add in some extra vegetables and spices.

keto meatballs in tomato sauce

For the ingredients

Ground beef: I like to use organic grass-fed, grass-finished ground beef because this meat is free of antibiotics and hormones and it’s higher in nutrients. But you can use any of your preferred ground meats such as pork, chicken, lamb, etc.

Coconut oil: I used coconut oil to sautee the onion, garlic, and bell pepper. You can use any of your preferred healthy cooking fats.

Chopped tomatoes: For the tomato sauce I used organic chopped tomatoes from a can. You can also use any other tomato sauce without added sugars. Make sure to check the ingredient list. It should only have tomatoes listed.

The spices: I like to use the basics like salt and pepper but also cumin, paprika powder, and dried oregano. These spices taste so good combined with ground meats and tomato sauces.

Disclaimer: This post contains affiliate links that help keep this content free.

Tips for making the keto meatballs in tomato sauce

I used an air fryer to prepare the meatballs. If you don’t have an air fryer, you can just bake them in a pan with some coconut oil until they start to brown. To get them nicely baked on the inside, you can let them simmer in the tomato sauce for a few minutes before serving.

To blend the tomato sauce I used an immersion blender. If you don’t have an immersion blender, you can also transfer the tomato sauce to a regular blender and then transfer it back into the pot.

keto meatballs in tomato sauce

KETO MEATBALLS IN TOMATO SAUCE

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Prep Time: 8 minutes
Cook Time: 20 minutes
Course: Dinner
Keyword: dairy free, ketogenic, paleo
Servings: 4 people
Calories: 521kcal

Equipment

  • Air fryer
  • Immersion blender

Ingredients

For the sauce

For the meatballs

Instructions

Start by preparing the sauce

  • In a large pot, melt the coconut oil on medium to high heat.
  • Saute the onion, garlic, and bell pepper and stir.
  • Add the chopped tomatoes, salt, pepper, ground cumin, paprika powder, and dried oregano. Stir, lower the heat and let simmer.

In the meantime prepare the meatballs.

  • Season the ground beef with the listed spices. Mix and shape into balls.
  • Air fry the meatballs for 15 minutes in the air fryer at 180 Celsius or 355 Fahrenheit.

To finish

  • Mix the tomato sauce with an immersion blender until you have a smooth thick sauce without pieces.
  • Transfer the air-fried meatballs into the tomato sauce.

Nutrition

Serving: 1portion | Calories: 521kcal | Carbohydrates: 11g | Protein: 55g | Fat: 27g | Fiber: 3g | Vitamin A: 64IU | Vitamin C: 53mg | Calcium: 8mg | Iron: 34mg
Tried this recipe?Let us know how it was!

Have you tried this recipe or do you have any question? Please let me know in the comment section.

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dinner

PALEO RED CABBAGE WITH APPLE

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Paleo red cabbage with apples

This paleo red cabbage with apple recipe is one of my seasonal favorites. I used to have it when I was a kid, and it pairs great with meat such a meatloaf or, as the traditional Belgians eat it, with sausage. This recipe is pretty easy to make, and you don’t need a whole array of ingredients and spices. Just six ingredients, to be specific.

Red cabbage is a nutritious vegetable high in vitamin C, which supports the immune system. And it’s also high in antioxidants which are great to fight off the free radicals our body is exposed to every day from our modern environment.

You can eat this vegetable raw in a salad or even fermented. But to keep it a little less boring, I like to eat it cooked.

For the ingredients

Red cabbage: In this recipe, I used a medium-sized organic red cabbage head.

Red apples: I used organic Jonagold apples. But you can use any other type of red apple you prefer.

Coconut oil: For the coconut oil, I used organic, extra virgin to sear the cabbage and apples before adding in the other ingredients.

Coconut sugar: To give this red cabbage a pleasant sweet taste, I added some coconut sugar. If you want to use another paleo-friendly sweetener, you can also use maple syrup, honey, molasses, or stevia. Make sure to taste after you add some sweetener to decide if you need more or less.

Vinegar: To prevent the red cabbage from losing its beautiful purple color, I added some distilled vinegar.

Water: To prevent the red cabbage from burning to the pot, I added one cup of water. You can choose to add more or less. The water will vaporize the longer you cook the cabbage.

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Paleo red cabbage with apples

PALEO RED CABBAGE WITH APPLES

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Prep Time: 10 minutes
Cook Time: 50 minutes
Course: Side Dish
Cuisine: European
Keyword: dairyfree, glutenfree, paleofriendly
Servings: 6 servings
Calories: 140kcal

Ingredients

Instructions

  • Remove the outer leaves from the red cabbage. Cut in half and then cut into slices. Set aside.
  • Peel the apples, cut out the core and cut into small squares. Set aside.
  • In a large pot, melt the coconut oil on medium- high heat. Add the cut red cabbage and apples. Let is sear for about a minute.
  • Lower down the heat, add the coconut sugar, vinegar and water and let simmer for 40-50 minutes until soft. Stir inbetween.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4.6g | Fiber: 5g
Tried this recipe?Let us know how it was!
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dessert

PALEO NUTELLA ICE CREAM

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paleo nutella ice cream

This paleo Nutella ice cream is so delicious and creamy you’ll enjoy a nice scoop of ice cream without the unnecessary, unhealthy additives because this recipe is made with only natural ingredients.

My 4-year-old daughter loves anything made out of chocolate, and I was thinking about making dairy-free ice cream but with a twist of hazelnut flavor in it. With just six simple ingredients, you can make a delicious bowl of joy. I could name this recipe paleo chocolate hazelnut ice cream, but it reminded me of that famous Nutella flavor once I tasted it. So that’s how this Nutella ice cream came into existence.

This ice cream is dairy-free, paleo-friendly, and full of flavor.

For the ingredients:

The creamer: To make this ice cream dairy-free, I used coconut cream instead of heavy cream. In combination with the other ingredients, this ice cream doesn’t taste like coconut at all.

Raw cacao powder: Raw cacao powder is unsweetened and in the purest form. This way, you can avoid any extra additives that are often found in most chocolate.

Hazelnut butter: I used hazelnut butter to give this recipe its signature Nutella flavor. When choosing a nut butter, always check the ingredient list to ensure the only ingredient is the specific nut. For hazelnut butter, only hazelnuts should be listed in the ingredient list. Nothing more. You’ll often find nut butter with added oils like sunflower oil, canola oil, palm oil or soybean oil, and even sugar. You’ll want to avoid these since they can cause inflammation in the body.

Maple Syrup: I used maple syrup as a sweetener in this ice cream recipe. A quick tip on buying maple syrup: the darker, the more mineral content it has and the more health benefits you’ll get from eating it. Previously there was a grading system for maple syrup A-D (D was the purest form). All maple syrup is an A grade, so the best way to decide which one will benefit you most is to check the color.

To add in extra flavor: When I started preparing this recipe, I used the first four listed ingredients, but after I tasted it, I felt like something was missing. When I added in some vanilla extract and salt, it made all the difference in taste. So I would definitely include these in making this recipe.

Disclaimer: This post contains affiliate links that help keep this content free.

Tips on how to make and store this paleo nutella ice cream

When you prepare this ice cream in an ice cream maker, you can transfer it to a freezer container and store it in the freezer. Let the ice cream sit on the counter 15-20 minutes before eating so it can thaw.

If you don’t have an ice cream machine, you can still make this ice cream. However, instead of transferring the prepared mixture into an ice cream maker, you’ll transfer the mixture into a freezer container that is already frozen in advance. Once you transfer the mixture, you will churn the ice cream with a spoon or spatula, 45 minutes after placing it in the freezer and then every 30 minutes.

When you make homemade ice cream, there’s always a change of the ice cream crystalizing. Therefore, it’s essential to store the ice cream in a closed-off container to prevent this. You can also add some MCT oil to the mixture, which also helps keep the ice cream soft.

PALEO NUTELLA ICE CREAM RECIPE

paleo nutella ice cream

PALEO NUTELLA ICE CREAM

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Prep Time: 10 minutes
Resting time: 1 hour
Course: Dessert
Keyword: dairy free, glutenfree, paleo
Servings: 14 scoops

Ingredients

Instructions

  • In a medium-sized pot, add the coconut cream, raw cacao powder, and hazelnut butter and heat the mixture for 5-10 minutes to medium-sized heat until you have chocolate milk-like liquid.
  • Pour the mixture in separate a large bowl, add the maple syrup, vanilla extract and salt and let it cool to room temperate.
  • Once the mixture is cooled off, you can use an ice cream maker to make the ice cream. If you don’t have an ice cream maker, you can pour the mixture in an already frozen empty freezer container, place it in the freezer, and churn the mixture with a spoon after 45 minutes and every 30 minutes after.
Tried this recipe?Let us know how it was!

NUTRITION

1 serving: 1 scoop | Calories: 138 kcal | Carbohydrates: 8.5g | Protein: 4g | Fat: 19g | Fiber: 0g

Have you tried this recipe? I’d love to know what you think by leaving me a comment.

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