Easy Vegan Pita Bread

This Easy Vegan Pita Bread recipe yields soft and fluffy pita bread that's perfect for stuffing with your favorite fillings or enjoying on its own. Made with simple ingredients, it's a versatile staple for any vegan kitchen.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 packet 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 cup warm water
• 2 tbsp olive oil

Instructions:

In a large mixing bowl, combine all-purpose flour, whole wheat flour, yeast, salt, and sugar

Add warm water and olive oil to the dry ingredients

Mix until a dough forms

Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size

Preheat your oven to 475F 245C

Punch down the risen dough and divide it into 8 equal portions

Shape each portion into a ball and then flatten it into a disc about 1/4 inch thick

Place the discs on a parchment-lined baking sheet and cover them loosely with a clean towel

Let the discs rest for about 15 minutes

Bake in the preheated oven for 5-7 minutes, or until puffed up and lightly golden brown

Remove from the oven and let cool slightly before serving

Low Carb Cinnamon Roll Pancakes

You can enjoy the tastes of a cinnamon roll in the form of a pancake without feeling bad about it. For a tasty breakfast or brunch, these low-carb cinnamon roll pancakes are great for people who are on the keto diet.

Ingredients:

• 4 eggs
• 4 oz cream cheese, softened
• 2 tbsp coconut flour
• 1 tbsp granulated sweetener such as erythritol
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp butter or coconut oil, for cooking
• Sugar-free maple syrup, for serving optional

Instructions:

In a blender, combine eggs, cream cheese, coconut flour, sweetener, vanilla extract, cinnamon, baking powder, and salt

Blend until smooth

Heat butter or coconut oil in a non-stick skillet over medium heat

Pour batter onto the skillet to form pancakes, about 1/4 cup of batter for each pancake

Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on both sides

Repeat with remaining batter

Serve warm with sugar-free maple syrup, if desired

Paleo Philly Shroom Bugers

The traditional Philly cheesesteak is given a Paleo-friendly makeover with grilled portobello mushrooms serving as the bun and grass-fed beef patties topped with sauted onions and peppers.

Ingredients:

• 4 large portobello mushroom caps
• 1 lb grass-fed ground beef
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Coconut oil for cooking
• Lettuce leaves for serving
• Paleo-friendly mayonnaise for serving

Instructions:

Preheat grill or grill pan over medium-high heat

In a bowl, combine ground beef, garlic powder, onion powder, smoked paprika, coconut aminos, minced garlic, salt, and pepper

Mix well

Divide beef mixture into 4 equal portions and shape into burger patties

Brush both sides of portobello mushroom caps with coconut oil and season with salt and pepper

Grill mushroom caps for 3-4 minutes per side until tender

While mushrooms are grilling, heat coconut oil in a skillet over medium heat

Add sliced onions and bell peppers, and saut until softened, about 5-7 minutes

Grill burger patties for 4-5 minutes per side or until desired doneness

To assemble, place a grilled portobello mushroom cap on a plate, top with a burger patty, sauted onions and peppers, and a dollop of Paleo-friendly mayonnaise

Serve wrapped in lettuce leaves

Enjoy your Paleo Philly Shroom Bugers!

Vegan Vanilla Chocolate Sandwich Cookies

These Vegan Vanilla Chocolate Sandwich Cookies are a delightful treat for any occasion. They are made with almond and coconut flour, sweetened with maple syrup, and filled with vegan chocolate chips.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt

Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients

Mix until well combined

Fold in the vegan chocolate chips

Scoop tablespoon-sized portions of the dough and form them into cookies

Place them on the prepared baking sheet

Using a fork, gently flatten each cookie and create a criss-cross pattern on top

Bake for 10-12 minutes, or until the cookies are set

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely

Once the cookies are cool, spread a dollop of vegan chocolate spread on the bottom side of one cookie and sandwich it with another cookie

Coconut Ginger Chicken and Vegetables

This Paleo-friendly slow cooker recipe combines the flavors of tender coconut ginger chicken with a medley of colorful vegetables. It's a wholesome and comforting dish that's easy to prepare and perfect for those following a Paleo diet.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 2 cups mixed vegetables carrots, broccoli, bell peppers, and snap peas
• 1 can 13
• 5 oz coconut milk
• 2 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos Paleo-friendly soy sauce substitute
• 1 tsp red pepper flakes adjust to taste
• Salt and black pepper to taste
• 2 tbsp coconut oil
• Fresh cilantro leaves for garnish

Instructions:

Place the mixed vegetables and chicken thighs into a large slow cooker

Combine the coconut milk, minced garlic and ginger, coconut aminos, red pepper flakes, salt, and black pepper in a different bowl

Cover the chicken and veggies in the slow cooker with the coconut milk mixture

Cook the chicken for 46 hours on low, covered, or until it's cooked through

Preheat the coconut oil in a pan over medium-high heat, about 30 minutes before serving

After taking the chicken and veggies out of the slow cooker, add the coconut oil to a hot pan and stir

The chicken should be seared for two to three minutes on each side, or until it turns a beautiful golden brown

Take out of the pan and place aside

Garnish the coconut ginger chicken and veggies with fresh cilantro leaves and serve immediately

Savor your tasty Paleo-friendly dinner!

30 Minute Tomato Basil Pizza with Sea Salt Crust

This quick and easy tomato basil pizza with a sea salt crust is perfect for busy weeknights when you're craving homemade pizza but don't have much time to spare. The combination of fresh basil and cherry tomatoes adds a burst of flavor to every bite.

Ingredients:

• 1 pre-made pizza dough
• 1/2 cup tomato sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup fresh basil leaves, torn
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional

Instructions:

Preheat your oven to 475F 245C

Roll out the pre-made pizza dough on a lightly floured surface into your desired shape

Place the rolled-out dough on a pizza stone or baking sheet

Spread the tomato sauce evenly over the dough, leaving a small border for the crust

Sprinkle half of the shredded mozzarella cheese over the tomato sauce

Add the sliced cherry tomatoes and torn basil leaves on top of the cheese

Sprinkle the remaining mozzarella cheese over the tomatoes and basil

Drizzle olive oil evenly over the pizza, and sprinkle with sea salt, black pepper, and red pepper flakes if desired

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned

Remove the pizza from the oven and let it cool for a minute before slicing

Serve your delicious 30 Minute Tomato Basil Pizza with Sea Salt Crust hot and enjoy!

Grilled Peach, Brie, and Basil Sandwich

With a drizzle of honey, this sandwich brings together the sweet taste of grilled peaches, the creamy texture of Brie cheese, and the fresh taste of basil. Enjoy this tasty summer treat!

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 slices of Brie cheese
• 8 fresh basil leaves
• 4 hamburger buns
• 2 tablespoons honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Warm up the grill over medium-high heat

Add a little salt and pepper to the peach halves and brush them with olive oil

Grill the peaches for two to three minutes on each side, or until they have grill marks and are just a little soft

As the peaches are cooking, split the hamburger buns in half and toast them briefly on the grill

Take the buns and peaches off the grill

Put a slice of Brie on the bottom half of each bun before putting the sandwiches together

Some grilled peach halves, basil leaves, and honey on top of the Brie

Add the top half of the bun to the sandwich

Serve your Grilled Peach, Brie, and Basil Sandwich right away and enjoy it with honey on top!