Recipes to try!

Recipes from the Paleo community worth trying!

I will start adding recipe to this post every time I see something worth trying! If you decided to try one of these recipes, leave some feedback!


Paleo Pancake


  • 6 eggs
  • 1 can coconut milk
  • 2 Teaspoons vanilla
  • 1/2 Tablespoon baking soda
  • 1 Tablespoon honey
  • 2 Teaspoons cinnamon
  • 3/4 Cup coconut flour


Beat the eggs until they’re frothy. Mix the remaining ingredients together. Cook on a griddle (we use an electric griddle because that’s all we have right now, but cast iron would be ideal). When you pour the batter, try to keep the cakes small. If they’re difficult to flip, cook them a bit longer.


Homemade mayo


  • 2 egg yolks
  • 1 tsp mustard
  • 3 tsp lemon juice
  • 1/2 cup olive oil
  • 1/2 cup coconut oil
  • Baconnaise option: 1 cup liquid bacon fat in place of the olive and coconut oils


  1. Put the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together;
  2. Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;
  3. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;
  4. When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;
  5. Enjoy without guilt and put the store in the refrigerator!

Pumpkin Pie Coconut Milk Ice Cream with Chocolate Chunks and Almond Butter Swirl

Paleo Ice cream

Do you have some left over pumpkin puree, I do! Here’s an idea of what to do with it!

Ice cream maker recommended, but around it if you don’t have one – 20 minutes from start to finish  with rich & creamy results.  Or take a metal bowl: Fill it with the  ice cream mixture, pop it in the freezer, and every 5 minutes or so, pull it out and give it a good stir.


  • 1/2 can (~6oz) of organic canned pumpkin
  • 1 can (~12oz) organic full-fat coconut milk (Native Forest organic full-fat coconut milk)
  • Pinch each of cinnamon, nutmeg, and all spice (plus a little extra cinnamon for topping)
  • 1/4 tsp pure vanilla extract
  • 2 tsp succanat (this is essentially evaporated cane juice, a slightly better form of brown sugar)
  • 1/4 tsp sea salt
  • 4 tbsp almond butter
  • 1oz unsweetened 100% chocolate (chopped up for topping)   (Baker’s unsweetened 100% cacao chocolate or any 100% chocolate bars available  or 99% cacao bar by Lindt).


Mix all ingredients except for almond butter and chocolate together in a bowl.  Add to your ice cream maker and begin stirring.  Continue occasionally stirring mixture every 30s or so until mixture reaches a firm consistency (about 10min).  Remove the mixer and stir in almond butter.

Serve topped with cinnamon and chocolate chunks.

Meatloaf Madness

Paleo Meat Loaf

I will be getting my meat share soon, time to get prepared!

  • 1.5 lb ground beef (90/10)
  • 1/2 cup organic sour cream
  • 1/2 of an 8oz can of organic tomato paste or 1/4 cup organic ketchup
  • 4-5 cloves garlic (minced)
  • 1/2 small white onion (diced)
  • 3-4 medium fresh basil leaves (finely chopped)
  • 2 eggs
  • Fresh ground black pepper
  • Pinch sea salt
In a large bowl, thoroughly combine all ingredients.
Grease a bread pan with butter and lightly press the mixture into the pan.
 Cover with foil and cook in a 350 degree oven for 45 minutes.
Then, remove the foil and cook for an additional 15 minutes.
Allow the meatloaf to rest for 5-10 minutes before serving.
Yield: 3-4 meatastic servings

Dark Chocolate Banana Bites

paleo Brownies


  • 2 Bananas
  • 5 Eggs
  • 3/4 C coconut oil
  • 1/2 C maple syrup
  • 1 Tbsp vanilla
  • 1 C almond flour
  • 1/2 C cocoa powder
  • 1 Tbsp cinnamon
  • 1/2 cup dark chocolate chips ( I used my 100% coco bar and broke them into pieces worked like charm)

Cooking Steps

Using an electric mixer or food processor, combine all of the wet ingredients (bananas should smooth out)

  • In a separate bowl, combine all dry ingredients except chocolate chips
  • While mixing on low, add dry ingredients to wet ingredients until just combined
  • Sir in chocolate chips to the dough
  • Using a silicon mini muffin pan or mini muffin liners on a metal pan, scoop the dough until almost full into mini muffin pans
  • Cook at 350 for 10 minutes

Makes 4 dozen; store chilled and let come to room temperature before serving or eating.Paleo mouse

I added the Paleo Chocolate Pudding(aka frosting) to my mini cupcakes! Here is how mine came out!

Raw Sauerkraut: Roasted Jalapeño & Garlic per Balance Bites

Raw Sauerkraut: Roasted Jalapeño & Garlic

(flavor variations for a plain and other versions are listed at the end of the recipe)


  • 1-2 jalapeño peppers
  • 1 large head of green cabbage, sliced into thin strips (set large outer leaves aside)
  • 1 Tbsp unrefined sea salt (I like Redmond Real Salt)
  • 2 large carrots
  • 2-4 cloves of garlic (2 if large, 4 if smaller)
  • Black pepper to taste – a few grinds will work
  • large pot or mixing bowl
  • 2 wide-mouthed 32oz sterilized glass jars
  • two pinch bowls or shot glasses that fit inside the top of the glass jars on-hand for this recipe.


  • Place the jalapeño(s) over an open gas flame or on a grill, turning every minute or so until the skin is blackened and blistered. Remove the pepper from the heat and peel the skin off under cool running water.
  • Slice the peeled pepper(s) and remove the seeds to your taste. The more seeds you leave, the spicier the recipe will turn out. Set the peppers aside.
  • Place 1/3 of your sliced cabbage into your large bowl and sprinkle 1 Tsp of the salt over it. Using your hands squeeze and stir the cabbage until some of the water content begins to come out of it and the cabbage seems wet.
  • Repeat this process adding the remaining cabbage and salt 1/3 at a time to the bowl. Squeeze and stir the mixture until you can see water running off of the cabbage. This will take time and elbow-grease, so be ready to get your hands involved.
  • Peel and then grate the carrots on a box grater or in a food processor.
  • Peel and then finely slice the garlic.
  • Add the shredded carrots, garlic, jalapeños and black pepper to the mixture and combine with your hands.
  • Fill the 2 jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables. Continue doing this until the jars are filled with about 2″ of space remaining at the top.
  • Wedge the large outer leaves of the cabbage you had set aside into the top of the jars so that the mixture is underneath it and the water level raises above the flat cabbage leaf. You will want to use a small pinch bowl or a shot glass as additional weight to keep the mixture down.
  • Set the filled jars aside on a cookie sheet or in any other large, flat container with an edge so that if there is any spillover you keep it contained. Set the jars/cookie sheet aside in a secure place at room temperature where they will not be disturbed.
  • Check on your raw sauerkraut every day or two to make sure that the water level has remained above the vegetables and that no vegetables are touching the surface and coming into contact with air. The fermentation process happens under water, so if you do see anything touching the surface, use a clean spoon to remove it. You may also see some growth or mold form around the top of the liquid- this is normal but it’s best to remove it when you see it. If you need to add liquid to the jars, add some fresh water to make sure that everything is below a water line. The weights should a lot help with this.
  • After about one week, remove the weight and top piece of cabbage from the kraut, remove a thin layer of the top of the kraut and give it a taste. It should be sour but probably not “there” yet. Allow the sauerkraut to sit for at least 2 weeks and taste it periodically as you wish to check on it.
  • Once the sauerkraut tastes as you like it, place the lid on it and store it in the refrigerator. It will last for several months while refrigerated and will not continue to ferment further.


  • Plain raw sauerkraut: use just cabbage and salt.
  • Traditional raw sauerkraut: use cabbage, salt and caraway seeds (about 1Tbsp for this recipe).
  • Sweet and tangy sauerkraut: use red cabbage, salt, raisins or currants, cinnamon and fennel seeds.
  • Seasonal fall sauerkraut: use cabbage, salt, green apples, sliced fennel and leeks.
  • FODMAP-free carrot-kraut: use just carrots in place of cabbage and salt.

Please check out Paleo Diet Lifestyle , Paleo Nomz for more recipe ideas.



Have a yummy Paleo Thanksgiving, recipes!

A paleo thanksgiving

It’s that time of the year again where we come together to celebrate the holidays starting from Halloween to New Years & most of you are struggling with trying to eat healthy. Well have no fear because traditional dishes such as turkey, beef, sweet potatoes, pumpkins, cranberries, mushrooms and apples are naturally Paleo with some modifications. What you do need to do is watch out for processed food such as bread, stuffing, rice, potatoes and desserts.

To help you prepare & maintain healthy eating during these Holidays -Thanksgiving being the biggest one of them! Here are some tip & recipes for you to consider.

Here is what I am having for my Thanksgiving Feast:

Roasted Turkey Breast

Paleo Turkey


  • 6-7lb Turkey Breast
  • Rosemary
  • Olive Oil
  • Kosher salt & Pepper

Process: If frozen, defrost turkey breast. Best done by placing in refrigerator at least 24 hours in advance.

  1. Preheat oven to 325.
  2. Drizzle olive oil over turkey breast, brush to coat.
  3. Separate rosemary from stems, roughly chop and sprinkle liberally on turkey.
  4. Add kosher salt and cracked pepper to taste.
  5. Place turkey in shallow roasting pan.
  6. Cook turkey approximately 2 – 2 3/4 hours (turkey is done when a meat thermometer inserted into the breast reads 170 degrees) Periodically baste turkey with juices in the pan, especially towards the end of the cooking.
  7. Let rest for 10 minutes, carve, and serve!

Gravy Recipe

Pour all turkey drippings and scraps from the bottom of the roasting pan into a blender or food processor. Blend until smooth and pour into a gravy boat.

Cranberry Sauce

Cranberry sauce


  • 1 lb fresh raw cranberries;
  • 1 cup freshly squeezed orange juice;


  1. Place the cranberries and orange juice in a pot and slowly bring to a boil, making sure to stir from time to time.
  2. As the cranberries cook, they will eventually pop. When all the cranberries have popped, the sauce is ready.
  3. Cool in the refrigerator and serve with your thanksgiving turkey.

Balsamic Onions and Roasted Brussel Sprouts

Brussel sprouts

Ingridents Onions:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 whole red onion

Ingridents Brussel Sprouts:

  • 1 tablespoon extra virgin olive oil
  • 3-4 cups brussel sprouts
  • 2 cloves minced garlic
  • Salt and pepper to taste

Process: Balsamic Onions:

  1. Remove outer layer of onion
  2. Thinly slice onion and place in pyrex dish
  3. Cover with 1 tablespoon olive oil and salt and pepper to taste
  4. Toss onions in olive oil and salt and pepper until evenly distributed
  5. Roast at 400° for about 30 minutes, or until onions start to crisp a bit
  6. Remove from oven and toss roasted onions in 1 tablespoon balsamic vinegar

Process: Brussel Sprouts:

  1. Rinse brussel sprouts and cut off ends
  2. Place in pyrex dish and cover with 1 tablespoon olive oil and salt and pepper to taste
  3. Toss brussel sprouts in olive oil and salt and pepper until evenly distributed
  4. Roast at 400° for 30 minutes, after 20 minutes add minced garlic over sprouts for remaining 10 minutes (this is so the garlic does not burn and become bitter from roasting for too long.

Garlic and Herb Mashed Cauliflower

Mashed Cauliflower


  • 1 head of cauliflower, washed, and cut into florets
  • 1 vidalia onion, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons kerrygold unsalted butter
  • Salt and pepper to taste


  1. Place cauliflower in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10-12 minutes, test with a fork).
  2. Heat 1 tablespoon of kerrygold butter in a non-stick frying pan on medium heat.
  3. Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside.
  4. Place steamed cauliflower into a high speed blender or food processor. Add the sauteed onion, garlic, and herbs, along with the second tablespoon of butter. Process until smooth.
  5. Garnish with a sprig of rosemary, or a sprinkling of fresh ground pepper.


Garlic Cauliflower ”Mashed Potatoes”

Cauliflower Mashed Potatoes


  • Head of Cauliflower
  • Pepper
  • Garlic clove
  • Salt
  • nutmeg
  • GrassFed Butter


  1. fill up a large stock pot with an inch or two of water.
  2. Wait for the water to boil & washed and trimmed a large head of cauliflower and cut up the florets and stem.
  3. Peeled garlic & sliced up all the cloves.
  4. Once water is boiled dumped in the stems, half of the florets, and all of the garlic and salted
  5. Put in the rest of the cauliflower, seasoned with more salt, replaced the lid, and steamed everything until it was soft (~10 minutes).
  6. When boiled drained & throw everything into processor.
  7. Add pepper &  microplaned nutmeg
  8.  2 tablespoons of butter (grassfed)
  9. processed everything until smooth.
  10. Put “mashed potatoes” in a covered Corningware and popped it in my fridge. The puree reheats beautifully in the microwave.

Mashed Sweet Potatoes

Mashed Sweet Potatoes


  • 4-6 large sweet potatoes, peeled and cut into 1” chunks
  • 1/2 cup unsweetened almond milk (or coconut milk)
  • 1 heaping tablespoon coconut oil
  • 1/4 cup pure maple syrup
  • Salt and pepper to taste


  • Peel and cut sweet potatoes, and place in a large soup pot filled with water.
  • Bring water to boil, and boil sweet potatoes until soft, about 20 minutes.
  • Drain sweet potatoes and place in a large bowl, or kitchen aid mixer.
  • With kitchen aid mixer, or hand mixer, mash sweet potatoes on low to keep from getting lumpy and “glue-like”.
  • Continue to mash while adding coconut oil, almond milk, and maple syrup.
  • Sprinkle with salt and pepper and serve.

Cumin Roasted Sweet Potatoes

Cumin Roasted Sweet Potatoes


  • 4 large sweet potatoes, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons ground cumin

Process: Preheat oven to 425°F. Cut sweet potatoes into 1/2″ cubes and lay on a baking sheet in a single layer. Pour olive oil over sweet potatoes and toss to coat. Sprinkle evenly with salt, pepper, and cumin. Toss to coat. Bake in preheated oven for 30-35 minutes, flipping halfway, until the sweet potatoes are tender inside.

Carrot Cake

Carrot Cake
  • 3/4 cup coconut flour, sifted
  • 1 cup melted virgin coconut oil
  • 10 omega 3 eggs
  • 5 large carrots, peeled and shredded
  • 1 cup pure maple syrup (reserve 1 tablespoon for date mixture)
  • 1 tablespoon cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 10 medjool dates
  • Chopped raw walnuts for garnish


  1. In a food processor, using the grating blade, shred carrots.
  2. Place carrots in a large ziplock bag. Pour maple syrup over carrots and let marinate in the fridge for an hour.
  3. Preheat oven to 325.
  4. In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
  5. In a large mixing bowl, or Kitchen Aid mixer, blend eggs, vanilla, melted coconut oil, and *date mixture.
  6. Add dry ingredients to wet and blend.
  7. Stir in grated carrots, discarding excess maple syrup that they soaked in.
  8. Grease two 9 inch cake pans with coconut oil. (You can also line the bottom of the cake pans with parchment paper for easier removal)
  9. Pour batter into pans.
  10. Bake for 35 minutes. Test center with a tooth pick-if the tooth pick comes out clean, then the cakes are done.
  11. Remove cakes from oven and cool.
  12. Frost cake, garnish with walnuts, and serve!

*Date Mixture:

  • Remove pits from dates and place in a microwave safe bowl.
  • Add one tablespoon water to the dates and microwave for 30 seconds.
  • Mash with a fork, add 1 tablespoon pure maple syrup, and mash with a fork again.

Cream Cheese Frosting


  • 16 oz full fat cream cheese
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons grated ginger root


  1. Bring cream cheese up to room temperature.
  2. Blend all ingredients with a hand mixer or Kitchen Aid Mixer.
  3. Use right away, or refrigerate.

Pumpkin Pie

Pumpkin Pie



  • 1.5 Almonds
  • 1/3 cup olive oil
  • 1 TB Cinnamon
  • 2 tsp honey
  • dash of sea salt

Soften the coconut butter until it is soft or slightly melted. Mix all the ingredients thoroughly. Line a pie plate with with parchment paper and plop the ball of dough in the center. Brush the dough with a little extra coconut oil (so it doesn’t stick) and use your fingers to spread it into the crust. Bake at 400 for 15 mins.

Almond Crust


  • 1 can fresh or canned pumpkin puree (about 1 3/4 cups)
  • 2 eggs
  • 1/2 Raw honey
  • 1/2 cup of coconut milk
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh grated ginger

Mix everything together and pour into the pre-baked pie crust. My pie plate was rather shallow, so this amount of filling turned out to be slightly too much and I didn’t use all of it. Return to the oven and bake at 350 for 30-35 mins.

Paleo Chocolate Pudding

Paleo Chocolate Pudding


  • 2 ripe avocados
  • 1/2 cup cocoa powder
  • 1/2 cup honey
  • 2 tablespoon coconut oil
  • 1 tsp vanilla extract

Process: Whip it all up in a food processor, spoon into some small bowls (it’s very thick – like it should be)

Whipped Coconut Cream!

Whipped Coconut Cream!

  • .12-16oz coconut milk
  • 1 – 1.5 Teaspoons Vanilla Extract
  • 1/4 cup pure maple syrup

Process: Mix all ingredients in a bowl with a whicker. Put this mixture in your dispenser and in the fridge. Coconut milk gets really thick in the firdge but the maple syrup helps a bit (don’t try honet – way too thick). It dispenses alittle better if you take it out of the fridge for a bit.

Coconut Butter Bars

Coconut Butter Bars


  • 1/2 Cup pecans
  • 6 pitted dates
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons coconut butter
  • 2 Tablespoons unsweetened shredded coconut (in bulk at WF)

Process: Put it all in your food processor. Shape into bars and coat with more coconut. It only makes 7 – You may want to scale it up!

Norcal Margarita from Robb Wolf’s

  • Ice juice of 1 lime
  • 2 shots tequila
  • diet tonic water*

Paleo Pumpkin Chai Tea Latte

Paleo Pumpkin Chai Tea Latte 
Makes 2


  • 2 Double spice chai tea bags
  • 1 1/2 cups boiling water
  • 1 can organic coconut milk
  • 4 heaping tablespoons pumpkin puree (use your pumpkin puree)
  • 1 teaspoon cinnamon

Process:Steep the double spice chai tea bags in the boiling water for 5 minutes.In a small pot, whisk coconut milk, pumpkin puree, cinnamon, and maple syrup. Heat over medium until hot (do not boil). Remove tea bags from water and pour tea into the pot. Whisk to combine and heat to your preference. Use a hand blender to make it frothy and serve, topped with a sprinkle of cinnamon.You may choose to strain the latte through a fine mesh sieve if you do not like texture.


Other links with recipes to consider: