Your source for Paleo recipes on the web
Now you can enjoy pancakes, without all that sugary and gluteny goodness (badness). These are perfect for saturday mornings with some breakfast sausage or bacon. Serve with apple butter or fresh fruit on top.
1/4 cup coconut flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp grated fresh ginger
1 tsp vanilla extract
1/4 cup full fat coconut milk
1/2 tsp agave nectar
Optional: Add blueberries, a little almond butter or even some diced cooked bacon!
Combine all ingredients with hand mixer or blender wand and let sit for 5 minutes.
Cook on griddle greased with coconut oil or bacon grease.
This is based on a recipe from www.marksdailyapple.com.
4 Bell Peppers
1lb ground beef
1/4 cup almond meal
2 slices bacon- diced
1/2 zuchinni or broccoli slaw – shredded
3/4 cup shredded carrots
1/4 cup diced onion
3/4 cup canned fire roasted tomatoes
2 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp curry powder
1. Preheat over to 350
2. Cut peppers in half and remove seeds and membranes. Place peppers in glass baking dish filled with 1/2 inch water and microwave for 3-4 minutes until slightly done.
3. Cook bacon in frying pan until done. Add ground beef to bacon and grease and brown.
4. Add veggies, almond meal, spices and remaining ingredients to ground beef and simmer for 4-5 minutes.
5. Scoop beef/ veggie mixture into peppers and place on cookie sheet. Bake in oven for 15-20 minutes.
Nothing says fall like squash. Now let’s stuff them with Paleo Goodness!
2 Acorn Squash
1 pound of your favorite specialty sausage (i.e. Chicken Arizona from Sprouts)
1 zucchini – diced
1/2 onion – diced
1/2 cup carrots – diced
1/2 Red bell pepper – diced
1/2 cup diced tomatoes
Other optional veggies: spinach, cauliflower, mushrooms, etc)
1 clove garlic – crushed
1/2 tsp salt/ pepper
1/2 tsp chili powder
1/2 tsp cumin
2 slices nitrate free bacon – cut into small pieces
1/2 cup almond meal
1. Cook bacon in pan until it gets lightly crispy. Add all veggies except for tomatoes, garlic and spices and saute until crisp done. Cut squash in half and scoop out seeds and gunk. Brush with olive oil and dust with salt and pepper. Pre-heat oven to 400 degrees F. Bake Squash for 15 minutes cut side up.
2.Mix bacon/ veggie mixture with remaining ingredients (including bacon grease!) in a large bowl and scoop into acorn squash.
3. Bake for 45 minutes covered with aluminum foil.
4. Remove aluminum foil and bake for an additional 15 minutes.
Use your meat as the theme for your spices. If you use italian sausage, use some rosemary, basil and oregano instead of chili powder. If you use a sweet apple sausage, add some cinnamon and nutmeg. If you just use ground beef or turkey you can use my taco seasoning recipe to spice up the meat.
You can really use any veggies you like, so it’s a great recipe for the end of the week when you have some veggies still to use.
This is my take on Chili, with a paleo twist. It’s chock full of fresh veggies and makes a hearty and satisfying meal that still has the memories of classic chili. Warm up with this dish this holiday season.
2 pounds ground beef (grassfed beef, turkey)
3 cans diced tomatoes (1 fire roasted, one chili, one with chili peppers)
1 small can tomato puree
1 small can tomato sauce
2 tsp garlic powder
2 tsp chili powder
1 tsp oregano
1 tsp salt
1 tsp red pepper flakes (optional for extra heat)
1 head broccoli – chopped
1/2 yellow onion
1 zucchini – chopped
1 red pepper – chopped
1 cup cut carrots
1 cup cauliflower – chopped
1 celery stalk – chopped
Avocado for topping
1 tbs olive oil/ coconut oil
1. Brown meat, spices and onions with oil in a large dutch oven
2. Add tomato sauces and stir
3. Let simmer for 15 minutes
4. Add veggies and let simmer for an additional 15-20 minutes or until carrots are done.
Top with avocado or guacamole. Enjoy.
1 sweet potato- peeled and shredded or diced
3 strips of nitrate free bacon, diced
1 pound of cooked sweet sausage, such as Sprout’s French Apple
Dash garlic powder
Dash Chili powder
Diced Apples, red peppers, onions
Cook bacon in skillet until done.
Add sweet potato, spices and sausage and saute in bacon grease and diced bacon until done (approximately 8 minutes).
1lb ground beef or turkey
1/2 green pepper – chopped
1/2 onion – chopped
1 x 12oz can tomato paste
3/4 can diced mexican tomatoes
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/3 cup water
2 cups almond meal
1/3 can coconut milk
1 tsp Mrs. Dash
1/2 tsp salt
1/2 tsp chili powder
1/2 tbs coconut oil
Saute ground meat, onions and green peppers. Add tomatoes, tomato paste, water and spices and simmer for 8-10 minutes. Add more water if too thick.
Combine ingredients in bowl and let sit for 5 minutes. Use 1/4 cup to scoop batter onto hot griddle greased with coconut oil. Cook them on the griddle like pancakes until done on both sides.
Here is a Paleo Banana Bread recipe from Amber Karnes, author of The Paleo Table.
Gluten-free, grain-free, dairy-free
- 2 cups almond flour
- 1/4 cup flaxseed meal
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 2/3 cup chopped nuts (I used pecans)
- 4 really ripe bananas (mashed well)
- 2 tbsp local honey
- 4 eggs
- 1 tsp vanilla extract
- Preheat oven to 375 degrees F.
- Sift the dry ingredients together in a large bowl.
- In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined. Normally with breads or muffin recipes, you don’t want to overmix, but since there’s no gluten here, mix to your heart’s content. The muffins won’t get gummy or icky.
- Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly and enjoy with a pat of almond butter, coconut oil or grass-fed butter. Mmmm.
Meatloaf and Baked Brussel Sprouts
1 diced red onion
2 lbs of grass fed ground beef
1 cup almond meal
1 can tomato paste
1 tbsp crushed garlic
1/2 tbsp sea salt
2 tbsp dried basil
1 tsp marjoram
cracked black pepper to taste
Mix all ingredients by hand in a large mixing bowl. Place meat mixture into a large glass baking pan and form into a loaf. Bake at 350 degrees for 1 hour or until meat is no longer pink in the middle.
Baked Brussel Sprouts
1 lb Brussel Sprouts
6 cooked and diced bacon strips
1 tbsp dried dill weed
olive oil to taste
black pepper to taste
Steam brussell sprouts for 4 minutes and quarter. Mix with all other ingredients, spread evenly in a glass baking dish and bake at 350 for 30 minutes. Stir once half way through cooking time.
Make sure you buy Sarah’s new Book: Everyday Paleo
6 medium carrots, shredded
1 can coconut milk
1/3 cup vanilla almond milk
1/2 cup golden raisins
1/4 cup butter or coconut oil
1 teaspoon ground cardomom
4 tbs organic honey
1 apple shredded
1/4 cup unsalted pistachios or 1/4 cup slivered almonds
Heat carrots, coconut milk and almond milk in saucepan, bringing to boil; reduce heat.
Simmer uncovered, stirring frequently, until all the liquid is absorber, about 45 minutes.
Stir in the honey, raisins, butter/ oil, cardamon and apple.
Cook over low heat, stirring constantly, until the mixture is your desired consistency (pudding like) about 15 minutes.
Add almonds or pistachios, serve warm and enjoy!
Another Cancun inspiration! If you are in Cancun, check out El Cejas in Mercado 28! Such a fun little place with open air patio seating and fresh fish.
1. Cook fish in your preferred method until done. ( I baked in 350 degree oven in coconut oil for about 6 minutes per side)
2. Mix remaining ingredients and let it sit and marinate for 2 – 3 hours.
3. Garnish with avacado, parsley, cilantro or olives if desired.
4. Serve on a bed of spinach