Recipe Steps:

First, chop up strawberries. The smaller you chop them, the easier it is to get the perfect jam texture. Then heat along with water and chia seeds at a simmer for 10 minutes to make the strawberry jam filling.

You’ll notice as the strawberries simmer that the texture becomes more and more jam like.

While you’re making the jam, preheat oven to 350F. In a bowl, mix all of the crust ingredients together well with a spatula. Then line an 8×8 pan with parchment paper and add 2/3 of the crust, saving 1/3 for later. Press it evenly into the pan.

Add the strawberry layer (let it cool a bit before doing so, at least 5 mins). Again, spread it out evenly. 

Add the rest of the crust on top, kind of sprinkling it on there. Bake for 40-43 minutes. Let cool completely before removing from pan and slicing. 

Store in the fridge for 4-5 days. I love tossing them in the toaster oven to reheat! Hope you enjoy these strawberry crumble bars!

Other Breakfast Recipes:

Overnight Strawberry Oatmeal

Vegan Blueberry Banana Bread

Copycat Cashew Cookie Larabars

Strawberry Crumble Bars

An easy vegan, plant based breakfast bar recipe. Healthy, gluten free strawberry crumble bars perfect for a weekend breakfast or a meal prep breakfast. Made with gluten free oats, almond flour, maple syrup, and a homemade strawberry jam. #glutenfree | #glutenfreebreakfast | #healthybreakfast | #mealprepbreakfast | #veganbreakfast | #plantbasedbreakfast | #healthyrecipes

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Ingredients

Crust:
2 cups rolled oats (can use gf)
1 cup almond flour
1 cup oat flour (can make your own by pulsing oats in a food processor)
1/2 cup maple syrup
2 tsp baking powder
1/4 cup almond milk
1/2 cup unsweetened applesauce –

Strawberry Filling
3 cups chopped strawberries (Fresh or frozen)
2 tbsp chia seeds
1 tbsp water

Method

1. chop up strawberries then heat along with the water and chia seeds at a simmer for 10 minutes to make the filling
2. Preheat oven to 350F
3. In a bowl, mix all of the crust ingredients together well with a spatula
4. Line an 8×8 pan with parchment paper and add 2/3 of the crust, saving 1/3 for later.
5. Add the strawberry layer (let it cool a bit before doing so, at least 5 mins)
6. Add the rest of the crust on top, kind of sprinkling it on there
7. Bake for 40-43 minutes
8. Let cool completely before removing from pan and slicing
Store in the fridge for 4-5 days.

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I typically make my paleo chicken tender recipes in the air fryer but I wanted to make an oven version for anyone who hasn’t converted to the air fryer life yet. I honestly think they came out tasting pretty similar to the air fryer version. So you can’t go wrong either way you decide to make them!

Baked Buffalo Chicken Tenders Steps:

To make these baked buffalo chicken tenders, I put my chicken tenders on a plate. Then I take two shallow bowls (you want to be able to dip the chicken tenders) and whisk the egg in one + the almond flour and spices mixture in the other.

You’ll take a chicken tender, coat it in the egg mixture, then coat it in the almond flour mixture. It may take a few dips to fully coat it in the almond flour mixture. Place on a baking sheet lined with parchment paper. You’ll repeat this for each chicken tender.

Bake the chicken tenders for 12 minutes at 425F then flip and bake for 10 more minutes.

Let the chicken tenders cool for a few minutes before brushing with the hot sauce.

You’ll take 1/2 cup of hot sauce of choice (I used Siete Foods) and brush one side of the chicken tenders, flip, and brush the other.

Then your baked buffalo chicken tenders are ready to serve! Pair with a paleo ranch dressing or just eat plain. I added some carrots and celery to my plate.

Other Healthy Chicken Recipes:

Paleo Crispy Chicken Nuggets

Healthy Grilled Chicken Nuggets

Paleo BBQ Chicken Tenders

Baked Buffalo Chicken Tenders

Healthy chicken tenders baked in the oven. The perfect clean eating, paleo, gluten free chicken tender recipe. A healthy, paleo, gluten free super bowl party food that everyone will love! #paleo #superbowl #healthydinner

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Ingredients

7–8 chicken tenders
1 cup almond flour
1 egg
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
3/4 cup hot sauce (I used Siete Foods)

Method

1. In 2 shallow bowls, whisk the egg in one and then mix the almond flour + spices in the other.
2. Save the hot sauce for later
3. Preheat oven to 425F
4. Take a chicken tender, coat it completely in the egg
5. Then dip in the almond flour mixture making sure it’s completely covered with it. You may have to dip it in the flour mixture a couple times.
6. Lay on a greased baking sheet or line the pan with foil.
7. Repeat for each chicken tender
8. Bake for 12 minutes, flip, bake 10 more minutes.
9. Let them cool for a few minutes then brush them with the hot sauce on one side, flip, brush the other.
10. Enjoy!

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These waffles are made in my mini waffle maker because I like to meal prep them. I’ll make a bunch at once and freeze the leftovers. Basically then you have paleo Eggo waffles on hand! Then reheat perfectly in the toaster. You can also make them in a regular waffle maker if you don’t have a mini one on hand.

Caramelized Bananas:

The real star of the show here are the toppings – caramelized bananas! I am IN LOVE WITH THEM! Had to go all caps because the obsession is real. They are literally soooo simple to make (think 1 minute honestly) but taste like a fancy dessert. Heat a skillet over low medium heat, add some coconut oil, then add your bananas. Sprinkle with cinnamon and flip after 30 seconds-1 minute. That’s all you have to do, seriously!

Waffle Maker Options:

If you’re looking for a smaller, toaster sized waffle maker- I like this option and this option.

A bigger, more traditional waffle iron option is this one. These are all linked on Amazon.

Other Healthy Paleo Breakfasts:

Paleo Breakfast Quesadilla

Breakfast Spaghetti Squash

Paleo Blueberry Waffle

Paleo Chocolate Donuts

Paleo Waffles

These paleo, gluten free, healthy waffles are the perfect healthy breakfast or brunch. Made with almond flour, bananas, eggs, and lots of delicious spices. Topped to perfection. A great healthy meal prep breakfast. #paleo #paleobreakfast #mealprep

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Ingredients

3 eggs
1 mashed banana
1 1/2 cups almond flour
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
1 tsp coconut sugar
1/4 cup unsweetened applesauce
Optional* 1-2 tbsp vanilla collagen or protein.

Method

1- In a large bowl, whisk the 3 eggs

2- Mix everything together well. You can use a stand mixer or hand mixer to get the batter right.

3- Heat your waffle iron

4- Grease it with some non-stick spray, add your batter.

5- Let the waffles cook according to the timer on your waffle maker.

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The tricky part about cooking with blueberries is finding the perfect balance of adding the right amount. You don’t want to add too many or the waffles fall apart. If you don’t add enough, then you’re let down that it’s not really a blueberry waffle. This recipe makes 2 waffles so I made one without blueberries just to be safe and one with blueberries. Both turned out perfectly so I’d say you can make them either way!

Why I love blueberries:

Not only are they super flavorful, they’re packed with antioxidants. They’re also packed with nutrients like Vitamin C, fiber, and magnesium. Getting enough fiber in your diet is important in helping regulate digestion. While I love love love chocolate chips in waffles, blueberries are overall a healthier choice. Either is a delicious option that I’d recommend though

What You Need to Make the Waffles:

I love keeping my ingredient list simple. The less ingredients, typically the lower the cost. I hate the idea that eating healthy has to be super expensive. What you need for this recipe: eggs, bananas, coconut flour (buy in bulk on amazon to save money), vanilla, cinnamon, and baking powder. And a waffle maker. The only expensive ingredient here would be the coconut flour but still much cheaper than the similar paleo flour alternative, almond flour.

I like cooking with coconut flour for that reason. It’s way more affordable than almond flour. When a recipe calls for 2 cups of almond flour, all I can think of is the dollar signs haha. That doesn’t mean I don’t still make recipes with it because sometimes it does taste better but I’m just mindful of the costs.

Toppings of Choice:

When it comes to toppings, I tend to go overboard. Oops. I mean, waffles/pancakes/oatmeal- it’s all just a means to get to the toppings Haha but for real- I love topping off waffles with some grass fed butter, blueberries, and maple syrup. Other alternatives would be some nut butter, banana, and ghee. Or just eat it plain because they’re so flavorful!

Other Paleo Breakfast Recipes:

Paleo Chunky Monkey Bars

Paleo Zucchini Banana Bread Bites

Paleo Chocolate Donuts

Paleo Protein Bites

Hope you all enjoy this simple paleo blueberry waffle recipe!

Paleo Blueberry Waffle

Paleo Blueberry Waffles- made with simple ingredients, gluten free, and ready in less than 5 minutes. An easy, healthy breakfast. Perfect healthy meal prep option and a delicious healthy waffle recipe. #paleo #glutenfree #healthybreakfast

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Ingredients

3 eggs

2 bananas (mashed)

1/4 cup + 1 tbsp coconut flour 

1/2 tsp vanilla

1/2 tsp cinnamon

1/2 tsp baking powder

1/4– 1/2 cup blueberries

Method

1. Heat a waffle maker on the medium heat setting
2. In a bowl, whisk 3 eggs.
3. Then add in 2 bananas that you’ve mashed, then the coconut flour, the spices, and the baking powder.
4. Mix together then fold in the blueberries
5. Spray your waffle iron with nonstick spray then add the batter in.
6. Cook according to the waffle maker timer
7. Makes 2 waffles
8. Topped with grass fed butter, maple syrup, and more blueberries

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Seriously- ready in 20 minutes!! What you need for this recipe: peppers, onions, chili powder, taco seasoning, and red meat. I’ve been really trying to clean up my meat lately by making sure I buy grass fed, organic meats. You can get it at a lot of grocery stores now and if you’re able to work it into your budget (I know it’s not feasible for everyone)- I would highly reccommend.

Okay- back to the recipe! Gather all your ingredients and get ready to cook

First- wash your veggies. Then cut the peppers in half. Take a knife and cut the white part out and the get the seeds out. You can run them under water again to wash the seeds out.

Preheat the oven to 400F. Next, spray a baking sheet with nonstick spray or rub some oil on it. Add the peppers face up and bake for 15 minutes.

While the peppers are cooking- this is when you get the meat cooking. Saves you time doing both at once. Full directions on how to cook the meat are at the bottom of the page.

After 15 minutes in the oven, remove the peppers and drain excess water. Add your cooked meat in. Flip the oven to broil and cook for an additional minute or two. If you eat cheese- sprinkle some on top here. That’s how I convinced my fiancé to give them a try haha.

Serve with guac, avocado, salsa, cilantro, jalapenos- whatever you want!

TO REHEAT:

Place the taco stuffed peppers on a baking sheet and broil on the bottom shelf for a few minutes. Keeps the peppers crispy and not soggy!

Want some other easy, meal prep dinners? Check out:

Chipotle Turkey Burgers, BBQ Chicken Spaghetti Squash, BBQ Chicken Sweet Potatoes,

Taco Stuffed Peppers

A healthy, paleo, gluten free. 20 minute, easy dinner the whole family will love! A great healthy meal prep option that’s also paleo, gluten free, and whole30.

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Ingredients

3 bell peppers

1 white onion

1 lb ground beef

1/4 tsp chili powder

1/2 tsp taco seasoning

Olive oil

Method

1. Preheat oven to 400F
2. Cut the peppers in half. Use a knife and cut out the white part and the seeds.
3. Spray a cooking pan with nonstick spray or oil. Add the peppers face up to the pan. Put the pan in the oven and bake for 15 minutes
4. While the peppers cook, heat a skillet over medium heat.
5. Dice the onion, add some oil to the skillet, sauté the onion until browned, about 2-3 minutes.
6. Add the ground beef and sauté until browned- about 10 minutes.
7. Remove the peppers from the oven and drain extra water from them.
8. Add cooked meat and onions to the peppers. Turn the oven to broil (500F) and cook the peppers with the meat in them (add cheese if you want!) for a minute or two.
9. Served here with avocado and jalapenos

Notes

I use this Primal Palate taco seasoning

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