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If you eat dairy-free and soy-free like me, finding a cheese substitute can be challenging. To ensure you have the right consistency, it’s really important to make sure the cashews are soft (see above), there is enough liquid (but not too much), and to use the right equipment. To use the cashew cheese on pizza, add tomato sauce (or sauce of choice) to crust first. Using a tablespoon or soup spoon, add dollops of the cashew cheese to the crust, spreading slightly.

Preheat oven to 350F (preheat to 325F if using a dark metal pan) and prepare a loaf pan by greasing it with melted coconut oil. In a medium bowl, mix dry ingredients well until most of the almond flour is broken up. Add the coconut oil, honey, vanilla, and walnuts (if using) to the other wet ingredients and mix. If the bread is getting too dark (this can be caused by the color of the pan), lower the heat 25F. Cook until sides are pulling away from the pan or when it feels firm.

On this particular day, I found rotisserie chicken, gluten-free egg noodles, and the ingredients for any soup: carrots, celery, and onion. Hmm, I thought, I wonder if I cooked the fresh noodles in chicken soup, maybe it would be similar to chicken and dumplings? Let’s break down your prep list: I based this recipe off of my hearty chicken soup recipe from The Warm Kitchen; I use it to make gluten-free chicken pot pie (yum). So let’s get to this gluten-free creamy chicken noodle soup recipe!

If you are trying to cut back on your carbs and sugars, try this easy and delicious recipe for paleo crepes. These ingredients are simple and clean: eggs, oil, milk, salt, and a combination of arrowroot, almond flour, and coconut flour. Makes 6 crepes (this recipe can easily be doubled) Mix the eggs, milk substitute, olive oil, and salt in a medium bowl. Once cool, crepes can be placed flat in a plastic freezer bag with a piece of paper towel on the bottom to absorb oil.