Crunchy Cauliflower TacosRecipe card cauliflower tacos

with Avocado, Lime & Cilantro Dressing

{Gluten-free, Dairy-free, Egg-free}

Crispy Spiced Cauliflower:

  • 1 small head of cauliflower, cut into bite-size florets
  • 1 cup almond meal
  • handful of fresh cilantro, chopped roughly
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp ground turmeric
  • 1 cup coconut milk or almond milk
  • 1/2 cup brown rice flour
  • juice of 1 lime
  • Salt & pepper to taste

Zesty Cabbage Slaw:

  • ½ red cabbage, thinly sliced
  • Juice of 1 lime
  • 1 apple cider vinegar
  • Salt & pepper to taste

Avocado, Lime & Cilantro Dressing:

  • 1 avocado
  • Handful of fresh cilantro
  • Juice of 1 lime
  • ¼ tsp sea salt

INSTRUCTIONS: Line a baking tray with parchment paper and

preheat oven to 350ºF/ Mix almond meal and ground spices in a bowl to make a crumb / In another bowl, mix together almond or coconut milk, brown rice flour and lime juice to make batter. Mix well /Coat cauliflower florets in batter, a few at a time then toss in almond meal spice mix / Bake for 25-30 minutes or until golden brown and crisp / While cauliflower is baking, prep your avocado dressing by adding avocado, cilantro, lime and salt to blender or food processor and blend until smooth / Prep cabbage slaw by mixing together sliced cabbage, lime juice, apple cider vinegar, salt & pepper in a bowl and allow to sit while cauliflower bakes / Once cauliflower is crisp, remove from oven and assemble your tacos.



  • 2 eggs
  • 250ml (1 cup) coconut milk
  • 3/4 cup tapioca flour
  • pinch of paprika
  • pinch of cumin
  • 1/2 tsp ground chili
  • 3 tbsp coconut flour
  • pinch of salt


  • Mix together all of your tortilla ingredients, and combine well by mixing with a
  • Heat a tiny amount of coconut oil in small fry pan over medium-high Drizzle 1/4 cup of the mixture into the pan, gently moving around to form a round tortilla. Cook on one side for 1-2 minutes and gently flip and cook other side 1-2 minutes or until golden.
  • Continue this same process until you have no more tortilla Makes about 8 tortillas.

Tortillas can be prepared ahead of time and warmed in the oven.


Coconut Granola

A coconut based granola recipe that is easy to make and is a grain free sub for regular breakfast cereals.


  • 2 cups coconut chips (I like these because they are bigger pieces)
  • 1 cup of nuts of choice (I like a mix of cashews, sunflower seeds, pumpkin seeds and pecans)
  • ¼ cup maple syrup
  • ¼ cup honey
  • ¼ cup coconut oil
  • optional: vanilla (1 tsp) , cinnamon (dash) , chia seeds, raisins or other dried fruit of choice (up to ½ cup)


  1. Preheat the oven to 350 degrees.
  2. Melt coconut oil, honey and maple syrup in a small saucepan until starting to bubble and simmer.
  3. Add vanilla if using.
  4. In a large bowl, mix the coconut chips and nuts and any optional ingredients if using.
  5. Pour honey/maple syrup/coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut chips, and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
  6. Spread on a parchment paper lined baking dish.
  7. Bake for 15-20 until starting to brown.
  8. Remove and let cool, then crumble in to granola pieces.

Store in an air tight jar and use within two weeks.

GF Shepherd’s Pie

  • 1 large onion, diced
  • 1 pound organic turkey or pork bacon, cut into ½-inch slices
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 pound organic grass fed ground beef
  • ½ teaspoon celtic sea salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon paprika
  • 1 cup chicken broth
  • 2 large heads cauliflower, trimmed, chopped and steamed until very soft
  • 2 tablespoons olive oil
  1. Heat olive oil in a very large frying pan
  2. Sautee onion for 15 minutes until soft
  3. Add bacon pieces to pan and sauté until cooked, about 10 minutes
  4. Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft
  5. Add ground beef to pan and sauté until brown, just a few minutes
  6. Season with salt, pepper and smoked paprika
  7. Add chicken broth and cook down broth until 60% evaporated
  8. Place cauliflower in food processor and puree with olive oil until smooth
  9. Pour ground beef mixture into a 9 x 13 inch baking dish
  10. Pour mashed cauliflower over beef mixture
  11. Bake at 350° for 30 minutes
  12. Serve

Serves 8

Cherry Chipotle Pork Tenderloin

16 oz frozen cherries, thawed (reserve the liquid)
1 medium orange, juiced and zested
¼ tsp. cinnamon
2 tbsp. organic maple syrup
½ cup organic ketchup
½ tsp. chipotle powder
Pork tenderloin  3-5 lbs
1 tbsp. coconut oil
Garlic powder


  1. Combine the thawed cherries and liquid, maple syrup, cinnamon, orange zest, and orange juice in a medium saucepan.
  2. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the burner. Empty the sauce into a blender and puree until smooth.
  3. Add the puree back to the saucepan. Turn the burner to medium heat and add the ketchup, chipotle powder, and ½ teaspoon salt. Simmer 5 minutes and remove from the heat.
  4. Season the pork chops with sea salt and garlic powder. Heat the coconut oil over medium heat. Add the pork chops and cook 4-6 minutes on each side, depending on the thickness, or until the internal temperature reaches 165 degrees.
  5. Remove from the heat and drizzle with cherry chipotle sauce. Serve with butternut squash soup or mashed cauliflower.

Sweet potato black bean chili

Serves: 4 to 6 servings


  • 1 tablespoon olive oil
  • 1 pound sweet potatoes, peeled and diced
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne, adjust to taste
  • 2 cans (14.5 ounces each) diced tomatoes with chiles, undrained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 to 3 cups organic vegetable broth


  • In a large Dutch oven, heat oil over medium-high heat. Add sweet potato, onion and bell pepper and saute until onion softens, about 5 to 7 minutes.
  • Stir in garlic, chili powder, cumin, oregano and cayenne, and saute for 1 minute, or until garlic is fragrant.
  • Add diced tomatoes, black beans, and broth and stir until combined. Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender.

Cherry Vanilla Power Bars

Makes 12 bars


 Serves 4

  • 4 boneless skinless chicken breasts 4-6 ounces each
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon almond butter
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • pinch of cayenne pepper
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon paprika
  • 1/3 teaspoon onion powder
  • 3 tablespoons ground flaxseed
  • ½ cup almond meal ( see note below)

preheat oven to 350 F.

rinse chicken and pat dry with a paper towel.

Place chicken breasts between sheets of wax paper and pound with a meat cleaver until thin.

In a small bowl, combine the olive oil, almond butter, lemon juice, and all the seasonings( you can use a small food processor to mix ingredients to make it easier) .

Spread the mixture on the chicken breasts,  allow to sit for 15 minutes to enhance the flavor.

Combine the flaxseed and almond meal in a small bowl and set aside.

Place chicken breasts on a lightly oiled baking tray.

Sprinkle half the almond-flax mixture evenly over one side of each chicken breast.

Pat each chicken piece with your hand to make the “crust” stick to the chicken.

Carefully turn over each chicken piece and repeat the process using the remaining half of the almond-flax mixture.

Place the chicken in the center of the oven and bake for 20 to 30 minutes, or until an instant read thermometer reaches 165 degrees in the thickest piece of chicken, or until juices run clear.

NOTE: Almond meal can be found in many grocery stores in the organic or baking section.  Alternatively, you can make your own by finely grinding whole, sliced, or crushed raw almonds in a food processor until they have the same consistency as the ground flax.


Maple Balsamic Dressing

  • 2T Balsamic Vinegar
  • 1 Tbsp Grade B Maple Syrup
  • sea salt & Black pepper to taste

Orange Vinaigrette

  • 2 TBSP Apple Cider Vinegar
  • Juice and zest from ½ an orange
  • 1TBSP Honey preferably local
  • Sea Salt & Black
  • Pepper to taste

Sweet & Tangy Tahini Dressing

  • 2 TBSP Tahini
  • 2 TBSP Apple Cider Vinegar
  • 1 TBSP Honey
  • Sea Salt & Black Pepper to taste




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