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I don't put in the halva/marzipan. All my neighbors gobbled this down!

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Crust:

12 tablespoons unsalted butter, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 cup all-purpose flour

1/2 cup whole wheat flour

Filling:

1 gala apple, peeled and cut into 1/4-inch-thick slices

1 granny smith apple, peeled and cut into 1/4-inch-thick slices

2 teaspoons lemon juice

2 tablespoons all-purpose flour

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

Crumble:

3/4 cup all-purpose flour

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

6 tablespoons unsalted butter, softened

4 ounces crumbled halva or marzipan, optional but highly recommended

A few pinches of sprinkles, optional

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Crust: 12 tablespoons unsalted butter, softened 1/4 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 cup all-purpose flour 1/2 cup whole wheat flour Filling: 1 gala apple, peeled and cut into 1/4-inch-thick slices 1 granny smith apple, peeled and cut into 1/4-inch-thick slices 2 teaspoons lemon

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For my dairy free friends this is a great dip - has meat and nuts.

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This Whole30 and keto caramelized onion and bacon dip is so addicting and makes a perfect game day snack. It's completely dairy free, but you'll never know by how creamy is it!
When it comes to paleo Super Bowl snacks or game day recipes, one of my favorites is always dips with chips or veggies. I just love creamy dairy free dips and, when done right, they are so addicting that I'm just parked next to them for the whole night.

It's not always easy to make Whole30 dips that resemble the ones with actual cream cheese or cheddar, but this keto bacon dip is definitely a winner and even your dairy-loving friends will rave about it.

Caramelized Onion and Bacon Dip Recipe

This ultra flavorful caramelized onion and bacon dip recipe is so addicting, slightly spicy, and just so wonderful. You can really taste the fantastic crunchiness from the bacon and green onions within the creaminess of the dip. It has quickly become one of my favorite paleo Super Bowl snacks to serve and it always disappears quickly.

How to Make Caramelized Onion and Bacon Dip

I love that you don't even need to turn on the oven for this Whole30 and keto bacon dip. There are two main components to this recipe, onions and bacon, and they are both cooked in the skillet.

1. First, make sure to soak the cashews so they are plump and soft. This will give that creamy, velvety texture to the dip.

2. Make bacon bits by pan frying the bacon. Then, make caramelized onions by cooking raw onions in the rendered bacon fat. Cooking them in bacon fat imparts SO much flavor to this dish so don't skip on this!

3. Make the creamy base by blending cashews, mayonnaise, and the rest of the spices until smooth.

4. In the last step, you'll combine the blended cashews with bacon and caramelized onions. I love having yummy crunchy textures in this dish to go along with the dairy free cream base!

If you want to make this dip ahead of time, you can either heat it up in the oven or in the microwave. The dip does thicken a bit once chilled but it will still be good. If you want more of a cheesy texture, I recommend you heating it up.

What to Serve With Caramelized Onion and Bacon Dip

This Whole30 dip goes with just about any savory. These are some of my favorite things to serve this dip with:

Keep in mind that you'll want to eat this dairy free dip with vegetables if you are doing the Whole30 challenge.

What else do you like to enjoy with your dip? Share your ideas in the comments below!

Other recipes you might love...

I have several Whole30 dips and dairy free dips on my blog that I love, so I hope you check them out!

Caramelized Onion and Bacon Dip (Paleo, Whole30, Keto)

This Whole30 and keto caramelized onion and bacon dip is so addicting and makes a perfect game day snack. It's completely dairy free, but you'll never know by how creamy is it!

Before cooking, make sure to soak the cashews for 1 hour to overnight.

Heat a skillet to medium heat. Cook chopped bacon until they are brown and crispy, about 10 minutes

Remove the bacon bits with a slotted spoon and set aside, leaving the bacon grease in the pan.

Add the onions into the pan and reduce the heat to medium-low. Cook for 20 minutes stirring occasionally until the onions are caramelized. Remove from heat.

Combine cashews, mayo, nutritional yeast, almond milk, apple cider vinegar, onion powder, crushed red pepper, salt, and cayenne in the food processor and blend until smooth and creamy.

Place in a bowl, then add bacon bits and caramelized onions and mix well.

Sprinkle with green onions, and serve with chips, crackers, and/or sliced vegetables.

Caramelized Onion and Bacon Dip (Paleo, Whole30, Keto)

Amount Per Serving (1 serving - about 1/4 cup)

* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Caramelized Onion and Bacon Dip (Paleo, Whole30, Keto)

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This Whole30 and keto caramelized onion and bacon dip is so addicting and makes a perfect game day snack. It's completely dairy free, but you'll never know by how creamy is it! When it comes to paleo Super Bowl snacks or game day recipes, one of my favorites is always dips with chips or veggies.

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Kids and husbands alike devour these!

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Looking for healthy breakfast cookies? Look no further than these Gluten-Free Chunky Monkey Breakfast Cookies from The Whole Smiths. The perfect grab-and-go breakfast for busy families and picky eaters. Gluten-free, portable and easy-to-make.

Change up your breakfast routine with this healthy breakfast cookies recipe

Morning breakfast struggles can be tough. Especially if you have little ones at home. Nothing says peaceful morning like trying to get ready for school and arguing about what's for breakfast. We don't have time for breakfast meltdowns every morning and quite frankly, it's not how I want to start my morning every day.

While in a perfect world, we'd have sautéed veggies and eggs every morning, my kids are over it. I get it. Even as an adult I get sick of eggs and I get sick of having the same darn thing every morning. I realized we needed some variety.

If left up to my kids, their choice every morning would be pancakes (WITH gluten as they have requested in the past), donuts, junk cereal or perhaps they'd prefer a Pixie Stick hooked up right into their veins. So yeah, they still don't get to have a FULL choice in the matter.

It's all about offering healthy options.

But I can hang with some options that work for both of us. I won't budge however on loading them up with sugar and processed "food" that doesn't actually fuel your body. That's a hard no.

I also insist it must have SOME protein and fruit or veggie. Those are the same rules I guide my own breakfast choices by. In fact, while I designed these healthy breakfast cookies for the little ones in our lives, they're perfect for us grown-ups too.

I find that if I can give my children a voice in what they're eating we have a lot more luck in the complaints department.

I mean, think about it... If you're complaining about YOUR OWN IDEA aren't you just complaining and criticizing yourself? Fortunately that's not something my kids tend to do at this point in their lives, they're always right.

Our mornings start off much like this, "Would you guys rather have some Banana Egg Muffins or those Gluten-Free Chunky Monkey Breakfast Cookies you liked last week?". No harm in reminding them how much they liked them, right? Because God knows, they may love one thing one day and decide the next it's the worst!

Healthy meal prep.

While I often still make hot breakfasts like my Sweet Potato Hash, it can be hard to find the time when it takes a 6-year-old 10 minutes to find a show and 15 minutes to put them on.

Which is why I wanted to make an easy healthy breakfast cookie recipe that we could whip up quickly on a Sunday and have them ready to go for weekday mornings.

You can heat these up in the microwave if you'd like or eat them at room temp. Once they're cooled you can store them in air-tight on the counter or in the fridge.

I'm a huge proponent of doing and making as many things ahead of time as possible to ensure a peaceful morning. I have the kids pick out their outfits the night before, backpacks packed, water bottles filled and ready all the night before.

So why not breakfasts too? It's one of the biggest no brainer moves but it's a keeper.

Tips for making this healthy breakfast cookies recipe:

If possible use Ceylon Cinnamon instead of Cassia. If your package from the grocery store simply says cinnamon it is most likely the latter, which does not share Ceylon's blood sugar-lowering properties.

Don't skip the salt! It enhances the flavor of your healthy breakfast cookies.

Make sure you use ripe bananas for this recipe. To quicken that process, place your bananas in a brown paper bag and close loosely. Ethylene will build up and speed up the ripening process.

You can stick to this breakfast cookies recipe as is or you can swap out the nuts and chocolate chips for other items. Think shredded coconut, dried fruit, ground flaxseed etc.

If you're allergic to nuts, feel free to use some sunflower seeds in place of them.

Not a fan of bananas? You can use 1 egg and 1/3 cup applesauce instead. The cookies will be slightly less sweet so maybe add some more maple syrup to the batter.

If you do have an almond allergy you'll obviously want to omit the almond extract as well. The almond extract isn't a critical component of the recipe but it does enhance the banana flavor of the cookie, that's why it's there. So if you need to omit them, know the cookies will still turn out but just have a slightly different flavor.

You can use honey instead of maple syrup.

Variations on this healthy breakfast cookies recipe:

FAQ:

How long do these cookies keep?

These breakfast cookies will stay fresh in an airtight container at room temperature for up to 1 week.

Can I freeze gluten-free breakfast cookies?

Yes, breakfast cookies freeze well for up to 3 months. You can thaw them overnight in the refrigerator and bring them to room temperature, before enjoying. Or pop them in the microwave real quick.

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Gluten-Free Chunky Monkey Breakfast Cookies

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Looking for healthy breakfast cookies? Look no further than these Gluten-Free Chunky Monkey Breakfast Cookies from The Whole Smiths. The perfect grab-and-go breakfast for busy families and picky eaters. Gluten-free, portable and easy-to-make. Morning breakfast struggles can be tough. Especially if you have little ones at home.

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Kale Salad with Butternut Squash and Pomegranate

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Kale Salad with Butternut Squash and Pomegranate

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Every Thanksgiving/Friendsgiving I have taken this too has had people dying for the recipe.

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Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds

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Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds

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Roasted Butternut Squash Soup

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This simple homemade butternut squash soup is the best I’ve ever tasted! It’s super creamy (yet cream-less) and full of delicious roasted butternut flavor.

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Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.

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Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.

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Frank's RedHot® Buffalo Chicken Dip Recipe | Frank's RedHot® US

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Buffalo chicken dip isn't buffalo chicken dip if it doesn't use Frank's RedHot. Make this dip for your next party to impress your guests.

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This is a dense cake that is super moist. I actually don't put frosting on it at all, it is excellent on it's own. It also pairs nicely with vanilla ice cream. I make it in a Bundt pan.

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Deep Dark Chocolate Cake Recipe | Hershey's Kitchens

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Our Deep Dark Chocolate Cake Recipe will satisfy all midnight cravings. Hershey's Kitchens will show you the light of this taste experience.

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Oatmeal Chocolate Chip Cookies

1 pound Crisco
1 pound dark brown sugar
1 C. white sugar
3 eggs
3 C. flour, unsifted
2 tsp. baking soda
2 tsp. salt
5 C. oatmeal
2 C. chocolate chips
1 T. vanilla
2 C. chopped walnuts (optional)

Preheat oven to 325 degrees.

Cream Crisco with beater.  Add brown sugar, white sugar and eggs, and mix.  Add flour, baking soda and salt and mix.  The rest of it has to be mixed by hand, unless you have a table mixer, which could probably handle it.

Add the oatmeal, chocolate chips, vanilla and nuts if you’re using them.

Roll into small balls and bake at 325 degrees on ungreased cookie sheet for 15 minutes.  Check them at 12 minutes to make sure they’re not burning.

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These Thai Drunken Noodles (also known as Pad Kee Mao) are delicious, easy to make and come together in less than 30 minutes!

Take out Thai is one of my favourite guilty pleasures, and in my opinion, their flavour combinations are some of the best! From Thai Peanut Cauliflower Wings to Thai Green Curry Tofu, there's no shortage of delicious spices in Thai meals.

However, Thai takeout meals can be pricey, greasy and often not so healthy. Once you make this recipe at home, you'll think twice about ordering take out again!
These noodles are loaded with flavour, simple to make and come together in less than 30 minutes for a quick and easy meal everyone will love!
Why do they call them drunken noodles?

There are a few different theories as to why this dish is called drunken noodles, but no one knows for sure.

One common theory is that the original dish was so spicy, that it would leave you feeling dizzy and kind of "drunk. " Another theory suggests that this dish is a favourite amongst people in Thailand to eat after an evening of drinking.

How to make Thai drunken noodles (Pad Kee Mao)

1. Cook the rice noodles in boiling water until they are al-dente. Don't cook them fully through!

2. Add some oil to a pan then add the garlic, chilli, onion and red pepper and let cook until it begins to slightly caramelize.

3. Add the noodles and let them cook for a couple of minutes to brown.

4. Add the sauce and the Thai basil and mix everything together.

5. Fold in the scallions and serve.

The best ingredients to make drunken noodles

You can find most of the ingredients to make this recipe at your local Asian grocery store.

Two of the key ingredients to making drunken noodles are Thai basil and fresh chilli peppers. Don't skip out on these ingredients, they truly make the difference in true Thai flavour!

Thai drunken noodles are also traditionally made with wide rice noodles. You can buy these fresh at the Asian grocery store, or dried at most large grocery stores. Either will work well.

Recipe tips and variations

This recipe is vegetarian, but if you want to make this recipe with more "traditional" ingredients, you can use fish sauce instead of soy sauce and regular oyster sauce instead of vegetarian oyster sauce.

Use wide rice noodles instead of thin rice noodles for this recipe. The texture of the wide rice noodles is delicious!

Use Thai basil or Holy basil in this recipe, which you can find at your local Asian grocery store. (This is not the same as regular basil)

Use a large pan to make this recipe! You will need space to let all the ingredients caramelize.

Serve immediately after making.

More Thai noodle recipes to try

Thai Drunken Noodles

Author: Jess

Yield: 2-3 servings 1x

Noodles Sauce
If you tried these Thai Drunken Noodles or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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These Thai Drunken Noodles (also known as Pad Kee Mao) are delicious, easy to make and come together in less than 30 minutes! Take out Thai is one of my favourite guilty pleasures, and in my opinion, their flavour combinations are some of the best!

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This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in an oriental dressing. The perfect make-ahead salad to feed a crowd.
Ramen noodle salad is a classic dish that's a welcome addition to any party. It's simple to put together and people always beg me for the recipe!

In my opinion, the best salads have a variety of flavors, colors and textures. This ramen noodle salad, for example, has the perfect mix of textures due to the almonds and ramen noodles. Those crunchy ramen noodles mixing with the fresh and snappy vegetables make for the perfect side dish.

HOW DO YOU MAKE RAMEN NOODLE SALAD?

To make ramen noodle salad, you'll put fresh carrots, shredded cabbage, green onion, ramen noodles, and almonds in a bowl. I use both purple and green cabbage because it looks so much more appealing with all the bright colors. Next, whisk together a sweet and tangy mixture of vegetable oil, rice vinegar, sugar, and the seasoning packets from your ramen noodles. Pour the dressing over your veggies, toss to mix well, and you've got the perfect side dish!

If you don't want to chop up your own cabbage and carrots, I don't blame you! Feel free to grab a bag of pre-shredded carrots and a bag of coleslaw mix to make life easier. This saves a ton of time on prep work which is great if you want to toss this salad together in a hurry.

One of the perks of this oriental ramen noodle salad is being able to easily adjust the flavor without changing up the ingredients. I like to use chicken flavored ramen noodles but you can use any flavor you would like. If you don't have green onions on hand, cilantro is a great substitute. Sometimes I like to add other ingredients to this salad like thinly sliced snow peas or red bell pepper. I've even seen ramen noodle salad made with sunflower seeds instead of almonds.

ARE RAMEN NOODLES HEALTHY FOR YOU?

Ramen noodles aren't the healthiest option when it comes to food. They're often fried in oil and the seasoning packets can be high in sodium. However, they have a great crunch to them that adds so much flavor and texture to any salad. The ramen noodles straight from the package are pleasantly crunchy, but will soften a bit when tossed with the dressing.

CAN RAMEN NOODLE SALAD BE A MAIN DISH?

Most dishes can be transformed into a full dinner. Salads are the best for this because they're already full of veggies. To make this ramen noodle cabbage salad a main course, you can add grilled chicken, shrimp, or even cubes of tofu.

There's nothing more satisfying than a good salad on a hot day. They're so refreshing and contain all the best nutrients your body needs to keep pushing through the summer. I make this salad often and have no doubt I'll be making it again soon!

MORE SALAD RECIPES YOU'LL LOVE

Ramen Noodle Salad Video

Ramen Noodle Salad

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This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in an oriental dressing. The perfect make-ahead salad to feed a crowd. Ramen noodle salad is a classic dish that's a welcome addition to any party.

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https://www.onceuponachef.com/recipes/orecchiette-sausage-broccoli.html

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I also put these in the air fryer!

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Easiest/tastiest tacos ever!

Combine the following in the Crockpot, and cook on low for 5-7 hours:

-1 lb of chicken breast (feeds about 4)
-Half jar of red salsa
-Half jar of green salsa

Taco toppings are up to you, but I usually put a little bit of rice, taco cheese, and sliced avocado on top!

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This sweet potato black bean burrito bowl is an easy vegan dinner recipe that is perfect for meal… in 2020 | Easy vegan dinner, Vegan sweet potato, Tasty vegetarian recipes

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Jun 2, 2020 - This sweet potato black bean burrito bowl is an easy vegan dinner recipe that is perfect for meal prep! It's loaded with fresh flavor, spicy tahini dressing, cilantro lime rice and roasted veggies for the perfect vegan buddha bowl. #burritobowl #veganburritobowl #eatwithclarity #vegandinnerrecipe #veganrecipes #easyvegandinner #mealprep Calling all meal prep lovers! This sweet potato black bean vegan burrito bowl is the ultimate dinner for a flavorful weeknight meal and is perfect for meal prep!