Paleo 'Cheesy' Noodles

Indulge in a delicious and comforting Paleo-friendly 'cheesy' noodle dish that's also suitable for AIP and vegan diets. Spaghetti squash stands in for traditional noodles, while a creamy 'cheese' sauce made from nutritional yeast and coconut milk adds richness and flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 cup nutritional yeast
• 1/2 cup coconut milk
• 2 tbsp arrowroot flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp turmeric powder
• Salt and pepper to taste

Instructions:

Set oven temperature to 400F 200C

Scoop out the seeds after cutting the spaghetti squash in half lengthwise

Squash halves should be placed face down on a parchment paper-lined baking sheet

Bake until tender, about 40 to 45 minutes

Take out of the oven and allow to cool down a little

'Noodles' are made by scraping the squash flesh with a fork

Add the nutritional yeast, coconut milk, arrowroot flour, onion, garlic, and turmeric powders to a saucepan

Stirring constantly, cook over medium heat until the sauce thickens

To taste, add salt and pepper for seasoning

After adding the "cheesy" sauce, toss the spaghetti squash noodles to ensure they are thoroughly coated

Enjoy and warm up!

Chocolate Banana Sunflower Butter Truffles

A delicious no-bake treat are these Paleo Chocolate Banana Sunflower Butter Truffles. They're ideal for meeting your sweet tooth without deviating from the Paleo diet. Rich dark chocolate, ripe banana, and creamy sunflower seed butter come together to create a decadent and guilt-free dessert.

Ingredients:

• 1 ripe banana
• 1/2 cup sunflower seed butter
• 1/4 cup unsweetened cocoa powder
• 2 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1 cup dark chocolate chips
• 1 tsp coconut oil
• Optional toppings: crushed nuts, shredded coconut, or cocoa powder

Instructions:

In a mixing bowl, mash the ripe banana until smooth

Add the sunflower seed butter, cocoa powder, honey or maple syrup, vanilla extract, and a pinch of sea salt to the bowl

Mix well until all ingredients are thoroughly combined

Place the mixture in the refrigerator for about 15-20 minutes to firm up slightly

Once the mixture has firmed up, use your hands to roll it into bite-sized truffle balls

Place them on a parchment-lined tray or plate and return to the refrigerator while you prepare the chocolate coating

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil

Microwave in 20-second intervals, stirring each time, until the chocolate is completely melted and smooth

Using a fork or a toothpick, dip each banana sunflower butter truffle into the melted chocolate, making sure it's fully coated

Allow any excess chocolate to drip off

Place the dipped truffles back on the parchment-lined tray or plate, and if desired, sprinkle them with crushed nuts, shredded coconut, or cocoa powder while the chocolate is still wet

Once all truffles are coated and decorated, place them in the refrigerator for at least 30 minutes or until the chocolate shell hardens

Serve chilled and enjoy!