Ultimate

Paleolithic

Collection

4 Weeks of Fabulous Paleolithic Breakfasts, Lunches, and Dinners with Appetizers and Desserts ALL IN ONE

by Amelia Simons

© 2012 by United Publishing House

Other Books by Amelia Simons

Gluten-Free Slow Cooker: Easy Recipes for a Gluten Free Diet

Paleolithic Slow Cooker Soups and Stews: Healthy Family Gluten-Free Recipes

Paleolithic Slow Cooker: Simple and Healthy Gluten-Free Recipes

Going Paleolithic: A Quick Start Guide for a Gluten-Free Diet

4 Weeks of Fabulous Paleolithic Dinners

4 Weeks of Fabulous Paleolithic Lunches

4 Weeks of Fabulous Paleolithic Breakfasts

4 MORE Weeks of Fabulous Paleolithic Breakfasts

Table of Contents

A Little Taste of the Paleolithic Lifestyle

4 WEEKS OF PALEOLITHIC BREAKFASTS

FRITTATAS & EGG DISHES

Garden Fresh Frittata

Veggie Frittata

South of the Border Frittata

Quiché Cups

Turkey & Eggs

Chili Crepes

Red Pepper & Arugula Omelet

B.B.C. Frittata

Savory Breakfast Casserole

Zucchini Pork Casserole

MUFFINS & BREADS

Hearty Morning Egg Cups

Cranberry Almond Bread

Pumpkin Gingerbread Muffins

Almond Banana Bread

Cinnamon Sweet Buns

Banana Almond Muffins

PANCAKES & WAFFLES

Coconut Flour Pancakes

Freedom Waffles

Nutty Pancakes

Fluffy Coconut Pancakes

Sweet Potato Latkes

Apple Cinnamon Pancakes

GRAIN-FREE CEREALS

Coconut Blackberry Bars

Chocolate Granola Crunch

Cranberry Double Nut Granola

SMOOTHIES & MORE

Banana Berry Smoothie

Berry Nutty Breakfast Smoothie

Breakfast Sausage

4 WEEKS OF PALEOLITHIC LUNCHES

SALADS

Hearty Sautéed Peach Salad

Broccoli & Bacon Salad

Grilled Taco Salad

Fruity Salad with Chicken

Asian Lobster Salad

Warm Shrimp Salad

Poached Egg Salad

SOUPS

Cabbage and Beef Soup

Sweet Potato Soup

Easy Vegetable Soup

Chicken Chowder

Lobster Bisque Paleo Style

Fast & Fresh Tomato Basil Soup

Quick Chicken & Veggie Soup

WRAPS

Lettuce Wraps

Chicken Fajitas

No Mayo Egg Salad Wraps

Spicy Tuna Salad Wraps

Steak & Salsa Wrap

Asian Lettuce Wraps

Basic Paleo Wraps

QUICK BITES

Scallops & Sautéed Veggies

Chicken Salad Stuffed Tomatoes

Eggplant Bruschetta

Baltimore Crab Cakes

Crabby Mushrooms

Apple Coleslaw

Apricot and Coconut Nut Bars

4 WEEKS OF PALEOLITHIC DINNERS

BEEF

Roast with a Rub

Meaty Meatloaf

Ribs in a Crock

Crustless Pizza

Flavorful Beef Stew

Slow Cooker Chili

Beef and Broccoli

POULTRY

Homemade Buffalo Chicken

Amazing Chicken Fajitas

Grilled Chicken Breasts with Garlic

Chicken Casserole

Crockpot Chicken in a Dip

Turkey Meat Tacos

Hunter’s Chicken

PORK

Meaty Dinner Muffins

Aromatic Pork Loin

Slow and Easy Jambalaya

Breakfast Casserole for Dinner

Spicy Italian Pork

Pork and Peppers in a Pot

Pork Loaf

Sweet and Savory Pork Chops

SEAFOOD & FISH

Shrimp Over Spaghetti

Salmon with a Twist of Lemon

Double Meat Gumbo

Lemon Pepper Fish

Nutty Flounder

Yummy Crab Cakes

Colorful Shrimp Salad

Nutty Baked Salmon

PALEOLITHIC APPETIZERS

Rolled Cukes

Deli Rollups

Stuffed Baby Bellas

Fruit Salad with Cinnamon

Avocado Deviled Eggs

Baked Sweet Potato Fries

Easy Shrimp Kabobs

Garlic Hummus

Bacon-Wrapped Scallops

Easy Hot Wings

Sweet Potato Skins

Fruity Salsa

Delicious Fruit Dip

Artichoke Dip

Bacon-Wrapped Asparagus

Pizza Bites

Crowd-Pleasing Meatballs

Scrumptious Gazpacho

PALEOLITHIC DESSERTS

Brownies

Carrot Cake

No Bake Apple Crisp

Blackberry Cobbler

Banana Chocolate Pie

Chocolate Donuts

C.C.C. Bars

Chocolate Coconut Pudding

Lemon Bars

Pecan Caramel Bars

Chewy Chocolate Chip Cookies

Chocolate Cake

Coconut Bark

Apple Cinnamon Cake

Chocolate Raspberry Torte

CLICKABLE INDEX of Main Ingredients Used in the Recipes

Additional Resources

About the Author

Copyright

A Little Taste of the Paleolithic Lifestyle

What is Paleolithic? The Paleolithic way of eating includes various names like: Primal Diet, Cave Man Diet, Stone Age Diet, Hunter-Gatherer Diet, the Paleo Diet ™ and a few others. Basically, it consists of a low-carb diet that attempts to imitate what our ancestors ate before farming and other advancements changed our diets.

As with many other ways of eating, there is some variation and degrees of limitations practiced by those who try to eat as our “primal” ancestors did. With that said, what follows are the basic guidelines that most proponents of the Paleolithic way of eating agree upon.

Whether or not you fully embrace this way of eating by going “cold turkey,” or ease your way gently into the program, here are some basic guidelines.

What foods are “off limits?”

Refined sugars: The rule is to avoid all sugars. These include white sugar, high fructose corn syrup, candy, milk chocolate, soda, and artificial sweeteners. Some spokespersons for Paleolithic allow small amounts of raw honey, pure maple syrup, and coconut sugar, but also advise these sugars to be an occasional treat.

Grains: The types of grain to avoid include wheat, rye, barley, rice, oats and corn. Foods would include bread, pasta, baked goods, pancakes, biscuits, muffins, bagels, and cereals. Grains are high in carbohydrates and are calorie-dense.

Legumes: This category includes beans of all kinds, peas, lentils, soybeans, tofu, soy products, and peanuts.

Dairy products: Try to exclude eating dairy products like regular milk, butter, cream, fruit yogurts, ice cream, and processed cheeses.

-       While many Paleolithic eaters do not eat dairy, others do. If you can tolerate dairy and want to enjoy it on occasion, start with cultured butter, Greek yogurt (not fruit flavored), kefir, clotted milks, and aged cheeses. These are fermented products that drastically reduce the lactose (milk sugar) levels.

-       Next would come raw, high-fat dairy like raw butter and cream because they are minimally processed and are good sources of saturated fat. Most of these are free from lactose and casein and should come from grass-fed, pasture-fed animals.

-       Avoid homogenized and pasteurized milk. If you must buy it, make it organic, hormone and antibiotic-free milk. Because nuts are allowed, consider substituting unsweetened almond milk and coconut milk in place of cow’s milk.

-       Grass-fed butter is considered okay on occasion. If you want to eat cheese on occasion, too, be sure they are aged cheeses because aging drastically reduces the levels of lactose and casein.

Some meats: Avoid processed meats like hot dogs, bologna, and lunchmeats. If eating bacon and sausage, try to eat those without nitrates and nitrites. The bacon issue is still widely debated among the Paleo community—some believe it is okay if using nitrite/nitrate free bacon that is also sugar-free. Others believe because it is cured, it is not allowed. YOU DECIDE!

Oils: Avoid anything “partially hydrogenated,” shortening, margarines, canola oil, soybean oil, cottonseed oil, peanut oil, corn oil, and sunflower oil. Note: be sure to check the label on your mayonnaise.

What foods are allowed?

Meats, seafood and eggs: Meats, seafood, and eggs are perhaps the most important components of the Paleolithic Diet. These include beef, pork, lamb, bison, poultry, shrimp, crab, trout, salmon, mackerel, along with other wild-caught fish, including sardines, oysters, mussels, and clams. Once again, bacon and sausage is widely debated so you decide if it is okay for you or not.

Vegetables: Vegetables are greatly encouraged and can be eaten in unlimited quantities. Focus on leafy greens of all kinds. Whether or not to include potatoes and other starchy tubers in your diet is an area of varying opinions at this point.

Fruits: Fruits are allowed but should be limited, especially if you need to lose weight. High sugar fruits like dried fruits and juices should be eaten only occasionally.

Nuts and seeds: Nuts and seeds are generally allowed. They are high in fat so limit your intake if you want to lose weight. Nuts and seeds include macadamias, Brazil nuts, hazelnuts, pistachios, walnuts, almonds, pecans, cashews, squash seeds, sunflower seeds, and pumpkin seeds. Note: Peanuts are legumes and are not allowed.

Healthy fats: Olive oil and nut oils like coconut oil are generally encouraged. Butter, palm oil, ghee, and animal fats are on the allowable list.

Beverages: All spokespersons agree that water is best and should be your main drink. Generally, tea is considered to be fine, while there continues to be some variations concerning coffee and alcohol. Beverages that require sweeteners by sugars or artificial sweeteners are discouraged.

Throughout this collection of recipes (and the others in my series), I have tried to guide you into this way of eating. The goal is to make positive changes toward this way of eating without making you feel like it has to be one certain way. Simply know your labels and use your best judgment.

If you can’t afford organic or grass-fed beef, don’t fret about that. Just buy the basic ingredients and follow the basic guidelines for eating Paleolithic style.

I hope you enjoy this collection of Paleolithic recipes. They are some of my family’s absolute favorites and I hope they will become some of your favorites, too!

FRITTATAS

&

EGG DISHES

Garden Fresh Frittata

Frittatas are a warm, satisfying way to start your day. A frittata is a large, flat Italian-style omelet baked in the oven. Frittatas are sliced and served to a large group of people (5-8). They are great for leftovers and quick lunches, too.

Ingredients:

-       8 eggs

-       ¼ cup almond milk

-       Salt and pepper to taste

-       2 tablespoons olive oil

-       2 to 3 garlic cloves, finely chopped or crushed

-       2 cups baby spinach, chopped or shredded

-       1 red onion, chopped

-       ½ cup fresh mushrooms, sliced

-       1 red bell pepper, sliced or chunked

-       2 tablespoons fresh parsley, if desired

Directions:

1.    Preheat your oven to 425 degrees.

2.   In a separate bowl, combine the eggs and almond milk.

3.   Mix well and set aside.

4.   Place an oven-safe medium-sized skillet over medium heat and pour in the olive oil.

5.    Once the oil is heated, place the garlic, spinach, red onion, fresh mushrooms and red bell pepper into the skillet.

6.   Cook the vegetables for 3-4 minutes until they are tender.

7.   Slowly add in the egg/almond mixture to the vegetables in the skillet and turn the heat down to low.

8.   Cook over low heat for approximately 10 minutes.

9.   Once the edges look firm, place the oven-safe skillet into your preheated oven.

10.     Cook in a 425 degree oven for 15-20 minutes.

11.      The frittata will be done when the center is firm and no longer jiggles.

12.     Top the frittata with fresh parsley and cut into wedges.

13.     Serve hot and enjoy.

Veggie Frittata

This fresh tasting egg dish is a great all-in-one meal. The bright collection of vegetables makes it an attractive choice for brunch.

Ingredients:

-       1 cup broccoli florets diced into small pieces

-       ½ cup chopped red onion

-       1 yellow summer squash, diced

-       1 cup cooked meat diced into small pieces

-       ½ cup sun dried tomatoes, chopped

-       7 eggs

-       Salt and pepper to taste

-       Coconut oil for frying

Directions:

1.    Preheat your oven to 375 degrees F.

2.   In the bottom of a 10-inch oven-proof frying pan, melt enough coconut oil to cover the bottom.

3.   Place the broccoli and onions in the frying pan and cook until the onions are translucent.

4.   Now add the squash, meat, and sun dried tomatoes and cook gently until the squash is tender.

5.    Now spread the mixture around the bottom of the frying pan evenly.

6.   In a bowl, whisk together the eggs until thoroughly blended and pour them over the mixture in the frying pan.

7.   Cook over medium low heat until you see the eggs firming up along the edge of the pan.

8.   Place the frying pan into your preheated oven and cook for 10-12 minutes.

9.   The frittata is done when the middle is firm.

South of the Border Frittata

Serve up a little spice and excitement with your eggs. This satisfying dish is an excellent treat any time.

Ingredients:

-       1 tablespoon coconut oil

-       ¼ cup onion, finely chopped

-       1 jalapeno pepper, chopped with seeds removed

-       1 pound ground beef

-       1 cup grated raw sweet potato

-       2 garlic cloves, minced

-       1 tablespoons chili powder

-       1 teaspoon ground cumin

-       ½ cup unsweetened salsa

-       12 eggs

-       Salt and pepper to taste

Directions:

1.    Preheat your oven to 350 degrees F.

2.   In a large frying pan, sauté the onions and jalapeno in the coconut oil until the onions are tender.

3.   Add the ground beef and cook just until it starts to brown.

4.   Add the potato and garlic to the frying pan.

5.    Cook until the beef is completely browned and the sweet potato is soft.

6.   Add the chili powder, cumin, and salsa

7.   Stir in the spices and salsa and heat through.

8.   At this point, taste the mixture and season with salt and pepper as desired.

9.   Remove from heat and transfer the meat mixture to an 11” × 7” glass-baking dish.

10.     Spread the meat mixture evenly over the bottom of the glass pan.

11.      In a separate mixing bowl, break open the eggs and beat together thoroughly.

12.     Pour the eggs over the meat mixture in the baking dish.

13.     Cover the glass pan with aluminum foil.

14.     Bake in a 350 degree oven for 30 minutes.

15.      After 30 minutes, remove the foil and bake for an additional 10-15 minutes--until the eggs are set in the middle when you jiggle the pan.

16.     Once firmness is achieved, remove from the oven and allow to cool briefly.

17.     Cut into serving sizes and enjoy.

Quiché Cups

Now you can enjoy healthy crustless quiché everyday. These breakfast cups can also be stored in the refrigerator until they are ready to be reheated and eaten at a later date.

Ingredients:

-       ½ pound of meat (ground pork or turkey works well)

-       1 cup of vegetables of your choosing: chopped spinach, scallions or onions, fresh mushrooms, or bell peppers

-       ⅓ cup shredded cheese (optional. Make it aged cheese)

-       5 eggs

-       ¾ cup almond or coconut milk

Directions:

1.    Preheat your oven to 325 degrees F.

2.   Grease a muffin tin with olive oil.

3.   Cook the meat of your choice and drain if necessary, then set aside.

4.   Next, sauté the vegetables until they are tender.

5.    Place the sautéed vegetables and cheese in a bowl and mix together. Now set aside.

6.   Whisk together the eggs and milk and pour equal amounts of batter into each cup of a greased muffin tin.

7.   Add desired amount of meat and veggie/cheese mixture to each muffin cup.

8.   Bake for 20-25 minutes or until golden brown.

9.   Briefly allow to cool.

10.     Remove muffins from pan and enjoy.

Turkey & Eggs

Spicy ground turkey patties and eggs sunny side up. Unique, filling, and delicious.

Ingredients:

-       ½ pound ground turkey

-       3 tablespoons finely chopped onions

-       2 teaspoons coconut aminos

-       ½ teaspoon cayenne pepper

-       ½ teaspoon garlic powder

-       1 teaspoon sea salt

-       1 teaspoon black pepper

-       Coconut oil or spray for frying

-       4 eggs

Directions:

1.    In a large bowl, combine the turkey, onions, aminos, cayenne pepper, garlic powder, salt, and pepper.

2.   Mix until all the ingredients are blended together.

3.   Form this mixture into four patties.

4.   Place a large skillet over medium heat and place just enough coconut oil or spray to coat the pan.

5.    Place the four patties into the frying pan.

6.   Cook for about 5 minutes and then turn the patties over.

7.   Heat for an additional 5 minutes, until the patties have cooked thoroughly.

8.   Set this pan aside or remove the patties so you can proceed with the same pan for the next step.

9.   In a heated frying pan, carefully crack one egg at a time, doing your best to keep the egg in a rounded shape. This works best when your pan is hot.

10.     Cover the frying pan and cook for 3-5 minutes—until the egg whites are no longer runny.

11.      Remove the eggs when they are done and place one egg on top of a meat patty.

12.     Top with salt and pepper as desired.

Chili Crepes

A fun and filling twist on traditional crepes. Ground beef and diced veggies with a kick make this egg wrap-up something to remember.

Ingredients:

-       ¼ cup water

-       ¼ cup each of onions, mushrooms, red and green peppers. Dice these for cooking

-       1 pound lean ground beef

-       ½ teaspoon salt

-       ¼ teaspoon garlic powder

-       ½ teaspoon chili powder

-       1½ teaspoon coconut aminos

-       Black pepper

-       3 tablespoons of green onions, diced to use as a garnish

Crepe

-       3 eggs

-       ¼ cup coconut flour

-       ½ cup almond or coconut milk

-       ¼ cup water

-       Dash of salt

Directions:

1.    In a large heated skillet, add the water, onions, mushrooms, and red and green peppers.

2.   Heat on high until onions become tender which will take about 7 to 8 minutes.

3.   Now break up the meat and combine it into the vegetable mixture.

4.   Add in the salt, garlic powder, chili powder, aminos, and black pepper.

5.    Continue over medium heat, stirring occasionally, until the meat is cooked through.

6.   Take the beef mixture and scoop it into a bowl and set aside.

7.   Now it’s time to start your crepes.

8.   Whisk all the ingredients for the crepes together in a large bowl.

9.   Be sure to break up any clumps of flour as you mix ingredients together.

10.     Heat a skillet on the top of your stove and grease lightly with coconut oil.

11.      Pour about ¼ cup of your crepe batter into your pan and swirl the batter around to evenly coat the pan.

12.     Heat on medium-high heat until you begin to notice tiny bubbles forming throughout the crepe.

13.     The sides of the crepe should also become golden brown in color.

14.     With a soft spatula, carefully lift the crepe from the pan and place it on a plate large enough to accommodate the crepe.

15.      Fill the crepe with the meat mixture by placing it down the middle of the crepe.

16.     Top the meat mixture with the green onions.

17.     Fold one end over the mixture and begin to roll as you tuck the sides into the middle.

18.     Serve with fresh fruit.

Red Pepper & Arugula Omelet

The colorful contrast in this dish is mirrored in its bright combination of flavors.

Ingredients:

-       Coconut oil for frying

-       1 onion, sliced

-       1 red pepper, chopped

-       1 cup chopped arugula

-       1 tomato, chopped

-       4 eggs, beaten

-       Salt and pepper to taste

-       Juice from one lemon

Directions:

1.    In a frying pan, place a small amount of coconut oil and turn the stovetop burner up to medium heat.

2.   Once the oil is heated, add the sliced onions and cook them until they become translucent.

3.   Next add the chopped bell peppers and sauté them until they are slightly soft.

4.   Drop in the arugula and chopped tomato and mix well.

5.    Sauté the ingredients for about three minutes.

6.   Pour in the scrambled eggs and continue to stir well until the eggs are cooked through.

7.   Remove from the pan and place on a plate.

8.   Drizzle fresh lemon juice over the top if you like.

B.B.C. Frittata

The classic combination of bacon and broccoli simply cannot be beat. While bacon is still debated among the Paleo community, you decide if this recipe is for you or not. The addition of aged shredded cheese makes it complete if you can tolerate dairy.

Ingredients:

-       ½ pound bacon, cooked and crumbled (nitrite/nitrate free)

-       1 stalk of broccoli (florets only, broken into small pieces)

-       8 eggs

-       1½ cups coconut milk

-       1 tablespoon ghee or butter, melted

-       ½ cup aged shredded cheese

-       Salt and pepper to taste

-       Coconut oil for frying

Directions:

1.    Preheat your oven to 425 degrees F. (This recipe requires a frying pan that can be placed in your oven.)

2.   Cook bacon on your stovetop in a frying pan or microwave it until desired crispiness is achieved.

3.   Cut the florets off the head of the broccoli and tenderize them in a microwave dish or on the stovetop in boiling water for 4 to 5 minutes.

4.   In a separate bowl, whisk together the eggs, coconut milk, butter, salt, and pepper.

5.    Now stir in the broccoli and crumbled bacon.

6.   Pour the mixture into a frying pan that has a small amount of coconut oil melted in it.

7.   Cook over medium heat until the sides of the frittata begin to firm up.

8.   Remove from your stovetop and sprinkle the frittata with the shredded cheese (optional).

9.   Place the entire frying pan into your preheated oven.

10.     Cook for 15-20 minutes until the center of the frittata is firm.

11.      Remove from the oven and allow to rest for 5 to 10 minutes.

12.     Cut into wedges and enjoy.

Savory Breakfast Casserole

A quick and satisfying dish to start your morning. Using cooked meat and fresh vegetables make this casserole easy to put together.

Ingredients:

-       6 eggs

-       ¼ pound cooked meat of your choice

-       ¼ cup fresh sliced mushrooms

-       3 tablespoons chopped onions

-       1 teaspoon each of salt and pepper

-       ½ teaspoon garlic powder

-       ½ teaspoon paprika

-       ½ teaspoon dried thyme

-       Aged shredded cheese for topping (optional)

Directions:

1.    Preheat your oven to 350 degrees F.

2.   In a large bowl, combine all the ingredients except the cheese you will use as a topping and mix until all the ingredients are thoroughly blended.

3.   Pour mixture into a greased 8” × 8” baking dish.

4.   Sprinkle the top of the batter with shredded cheese (optional).

5.    Place in preheated oven and bake for 45 minutes.

6.   Slice and serve.

Zucchini Pork Casserole

Part casserole, part frittata, this dish is hearty and delicious without feeling too heavy.

Ingredients:

-       1 red onion, chopped

-       4 garlic cloves, minced

-       8 eggs

-       2 cups cooked shredded pork

-       1 zucchini, peeled and shredded

-       2 tablespoons fresh basil

-       Salt and pepper to taste

-       ½ - 1 cup shredded aged cheese (optional)

Directions:

1.    Preheat your oven to 350 degrees F.

2.   Sauté your onion and garlic in a frying pan over medium heat until the onion starts to caramelize.

3.   Turn off the heat and allow the onion to remain in the pan.

4.   In a mixing bowl, combine the eggs, shredded pork, shredded zucchini, basil, salt and pepper and mix until thoroughly blended.

5.    Add in the sautéed onion and garlic and blend well.

6.   In a greased 9” x 13” baking pan, pour the mixture into the baking dish and distribute evenly.

7.   Top with shredded cheese if desired.

8.   Place the dish into your oven and cook for approximately 30 minutes. Test the center for doneness

9.   If you want the top to be browned, you can place the dish under the broiler for 4 to 5 minutes.

10.     Cut and serve.

MUFFINS

&

BREADS

Hearty Morning Egg Cups

This versatile dish works well for a weekday breakfast, a tasty brunch recipe, or a hearty appetizer. This easy and quick meal can use leftover meat from last night’s dinner. Leftover egg cups can be refrigerated and served later.

Ingredients:

-       1 tablespoon olive oil OR olive-oil spray

-       2 cups small cooked meat cubes

-       12 eggs

-       Salt and pepper to taste

-       ¼ cup aged shredded cheese (optional if you eat dairy)

-       3 tablespoons sliced chives

Directions:

1.    Preheat your oven to 350 degrees F.

2.   Gently wipe each muffin cup with olive oil or lightly spray the muffin cups with an olive oil spray.

3.   Place a few meat cubes in the bottom of each cup.

4.   Crack an egg and allow it to drop on top of the meat.

5.    Continue this process until all your muffin cups are filled with an egg.

6.   Season each egg cup with sea salt and pepper to your liking.

7.   Top each egg with a small amount of shredded cheese and sliced chives if desired.

8.   Bake for 20 minute until eggs are thoroughly cooked.

9.   Remove from the muffin cups and serve warm.

Cranberry Almond Bread

This bread is made moist with zucchini as an ingredients and is heart-healthy with the addition of almond meal and butter. Cranberries, raw honey, nut, and spices also bring lots of flavor to this tasty bread.

Ingredients:

-       4 eggs

-       2 medium zucchini, peeled and grated

-       ½ cup almond butter

-       1 cup dried unsweetened cranberries

-       1 cup almond meal

-       2 tablespoons raw honey

-       1½ teaspoons cinnamon

-       1½ teaspoons nutmeg

-       1 teaspoon pumpkin pie spice

-       1 teaspoon baking soda

-       ¼ teaspoon sea salt

-       ¼ teaspoon ground cloves

-       ¾ cup chopped walnuts

Directions:

1.    Preheat your oven to 350 degrees F.

2.   Prepare a 9” x 5” loaf pan with olive oil spray or apply olive oil with a paper towel.

3.   Separate the egg yolks from the egg whites and put each into separate bowls.

4.   Beat the egg yolks well.

5.    Combine all the remaining ingredients in with the egg yolks, except for the walnuts.

6.   Mix all the ingredients well.

7.   In a separate bowl, whip the egg whites with an electric beater until they form stiff peaks.

8.   Fold in the egg whites with the egg/zucchini mixture.

9.   Gently mix in the chopped walnuts.

10.     Pour the batter into your greased loaf pan.

11.      Bake for 60 minutes until the top is a golden brown color.

12.     Test for doneness by inserting a toothpick or cake tester in the center of the bread. It is done when only crumbs appear on the toothpick or tester.

13.     Allow the bread to cool for 15-20 minutes before removing it from the pan.

14.     Once it is cooled, slice to desired thickness and enjoy.

Pumpkin Gingerbread Muffins

These moist and delicious wheat-free muffins are reminiscent of warm gingerbread cookies.

Ingredients:

-       ½ cup coconut flour

-       2 teaspoons ground cinnamon

-       ½ teaspoon ground nutmeg

-       ½ teaspoon ground ginger

-       ¼ teaspoon ground cloves

-       ½ teaspoon baking soda

-       ½ teaspoon baking powder

-       ½ teaspoon salt

-       1 cup canned 100% pureed pumpkin

-       4 eggs

-       2–3 tablespoons olive oil

-       ¼ cup raw honey or pure maple syrup

-       1 teaspoon pure vanilla extract

-       Pumpkin seeds or walnuts for topping (optional)

Directions:

1.    Preheat your oven to 400 degrees F.

2.   Lightly oil your muffin pan with coconut oil or olive oil spray.

3.   In a medium-sized bowl, combine the flour, spices, soda, baking powder and salt.

4.   In another bowl, pour in the pureed pumpkin.

5.    Add the eggs one at a time, mixing well after each addition.

6.   Add the olive oil, honey, and vanilla and mix until blended.

7.   Combine the flour mixture into the pumpkin mixture and stir with a whisk until most lumps have disappeared.

8.   Take a large spoon and place equal amounts into your prepared muffin pan, filling each muffin about 2/3 full.

9.   Sprinkle the top of each muffin with a few seeds or walnuts if desired.

10.     Place muffin tins into your preheated oven and bake for 18-20 minutes or until a tester into the middle of a muffin comes out only with crumbs—not liquid batter.

11.      Allow the muffins to rest for a few minutes, then dump them out onto a wire rack to cool.

Almond Banana Bread

A moist, dense bread that’s perfect for mornings or an evening treat. It is swirled with coconut, cacao powder, and pumpkin.

Ingredients:

-       1 cup almond butter

-       1 cup unsweetened shredded coconut

-       2 medium ripe bananas

-       2 eggs

-       1 teaspoon baking powder

-       1 teaspoon baking soda

-       ¼ cup 100% canned pumpkin

-       3 tablespoons unsweetened cacao powder

-       1 tablespoon raw honey, if desired

Directions:

1.    Preheat your oven to 350 degrees F.

2.   In a mixing bowl, combine the almond butter, coconut, bananas, eggs, baking powder and soda. Be sure to mash up the bananas as best you can so it incorporates well into the batter.

3.   Pour this mixture into a greased loaf pan.

4.   In a separate bowl, stir together the pumpkin, cacao powder, and honey.

5.    Pour this mixture down the center of the banana batter in the loaf pan and use a knife to swirl it into the batter.

6.   Place the loaf pan into your preheated oven and bake for about 35-40 minutes. The center should be firm when you jiggle the pan and only crumbs should be on a toothpick or cake tester when inserted and removed.

7.   Allow the bread to cool slightly before placing it on a cooling rack.

8.   When cooled, slice to your desired thickness.

Cinnamon Sweet Buns

Pulled right out of the oven, these cinnamon buns are a delight.

Ingredients:

-       2–3 tablespoons coconut flour

-       ¼ teaspoon baking soda

-       ⅛ teaspoon sea salt

-       ¼ teaspoon cinnamon

-       Pinch of nutmeg

-       ⅛ teaspoon pure almond extract

-       1 egg

-       2 tablespoons almond or coconut milk

-       1–2 tablespoon olive oil

-       1 tablespoon raw honey

-       1–1½ cups chopped dried fruit

Directions:

1.    Preheat your oven to 375 degrees F.

2.   Combine the coconut flour, baking soda, salt, cinnamon, and nutmeg in a small bowl.

3.   Mix well.

4.   Make a well in the center of the mixture.

5.    Add the almond extract, egg, milk, oil, and honey into the well.

6.   Stir thoroughly with a fork, eliminating as many lumps as possible.

7.   Let the batter rest for a couple of minutes to allow the coconut flour to absorb the liquid.

8.   Spoon the batter onto a parchment-lined baking sheet.

9.   Spread out the batter onto the parchment-lined baking sheet and mold it into a ½-inch thick rectangle.

10.     Spread dried fruit on to the top of the batter and sprinkle with cinnamon.

11.      Using the edge of the parchment paper, roll up your fruit-topped batter like a cinnamon roll.

12.     Bake the roll for 20-25 minutes, until the roll is golden brown.

13.     Remove from oven and allow to cool briefly.

14.     Slice into desired thickness and enjoy.

Banana Almond Muffins

The nutty combination of almond meal, coconut flour, and almond butter are a perfect complement to the moist bananas in the muffins.

Ingredients:

-       ½ cup coconut flour

-       ¼ cup almond meal

-       ½ teaspoon baking powder

-       ¼ teaspoon baking soda

-       ⅓ cup raw honey

-       Pinch of sea salt

-       4 eggs

-       1 heaping tablespoon almond butter

-       2 very ripe bananas, mashed

-       1 teaspoon pure vanilla extract

-       1 teaspoon olive or coconut oil

Directions:

1.    Preheat your oven to 375 degrees F.

2.   In a mixing bowl, combine the flour, almond meal, baking powder, baking soda, honey and salt.

3.   In a different bowl, combine the eggs, almond butter, bananas, vanilla, and oil.

4.   Slowly add the dry ingredients into the bowl with the wet ingredients and stir until the batter looks uniform in consistency.

5.    Evenly divide the batter into your lightly greased muffin tins.

6.   Bake in your preheated oven for 20-25 minutes.

7.   Remove the muffins from the oven when cooked and allow to cool for a few minutes in the pan.

8.   Dump the muffins onto a cooling rack and eat when ready.

PANCAKES

&

WAFFLES

Coconut Flour Pancakes

These wheat flour alternative pancakes are made with coconut flour. Top with your favorite fruit topping or nut butter.

Ingredients:

-       3 eggs, room temperature

-       1 teaspoon pure vanilla extract

-       1/2 cup coconut milk

-       1/4 teaspoon sea salt

-       1/2 teaspoon baking soda

-       1/3 cup coconut flour

Directions:

1.    In a bowl and using a hand mixer, whip the eggs until foamy. Do this for approximately two minutes

2.   Add the vanilla and milk to the eggs and mix until thoroughly blended

3.   In a separate bowl, combine the salt, soda, and flour and mix thoroughly

4.   Pour the flour mixture into the eggs and mix completely

5.    Lightly oil a griddle with coconut oil and place over medium heat.

6.   Pour a small amount of batter onto the heated griddle and spread out some with the back of your spoon

7.   Cook until bubbles begin to appear in the pancake and along the sides

8.   Gently flip the pancake over and cook until browned.

9.   Top with your favorite topping.

Freedom Waffles

These delicious waffles are gluten free, grain-free, and dairy free. Top waffles with almond butter and fresh strawberries, blackberries or blueberries.

Ingredients:

-       2 large eggs

-       ¼ cup almond or coconut milk

-       1½ cups almond flour

-       1 teaspoon sea salt

-       1 teaspoon baking soda

-       Dash of cinnamon

Directions:

1.    Preheat your waffle iron to your desired setting.

2.   Whisk the eggs and milk together until foamy. You may find a hand mixer makes this easier.

3.   Thoroughly combine all the remaining dry ingredients together in a separate bowl.

4.   Add the egg/milk mixture into the bowl with the combined dry ingredients and mix until smooth.

5.    Put 1/4 cup of the batter into the preheated waffle iron.

6.   Cook until golden brown and then remove.

7.   Top with fresh fruit of your choice and/or almond butter.

Yum!

Nutty Pancakes

These wheat-free pancakes are heart healthy and delicious. The chestnut flour and almond meal add warm and nutty undertones to these pancakes.

Ingredients:

-       1 cup chestnut flour

-       ½ cup almond meal

-       ⅔ cup coconut or almond milk

-       1 tablespoon raw honey (optional)

-       2 egg whites

-       Coconut oil for frying

Directions:

1.    Combine the flour, almond meal, milk, and honey in a bowl and mix well.

2.   In a separate bowl, beat the egg whites with a hand mixer until stiff peaks form.

3.   Gently fold the egg whites into the batter.

4.   Place a small amount of coconut oil in a frying pan and heat over medium heat.

5.    Once heated, place about two tablespoons of batter into the frying pan, or more if you like bigger pancakes.

6.   Allow small bubbles to form and the sides to harden slightly, about 2 to 3 minutes, then flip the pancake.

7.   Once the second side is golden brown, remove from the frying pan.

8.   Serve warm and top with your favorite topping such as pure maple syrup and berries.

Fluffy Coconut Pancakes

These pancakes are enjoyably tall and fluffy. Topped with pure maple syrup or strawberries, they are impossible to resist.

Ingredients:

-       4 eggs at room temperature

-       1 cup coconut milk

-       2 teaspoons pure vanilla extract

-       1 tablespoon raw honey (optional)

-       ½ cup coconut flour

-       1 teaspoon baking soda

-       ½ teaspoon sea salt

-       Coconut oil for frying

Directions:

1.    In a bowl, whisk the eggs together well until foamy. You may want to use a hand mixer.

2.   Pour in the milk, vanilla, and honey into the eggs and mix well.

3.   In a separate bowl, combine flour, soda, and salt and mix well.

4.   Place a frying pan or griddle on your stovetop over medium heat with enough coconut oil to just cover the bottom.

5.    Once the oil is heated, pour or spoon enough batter to form your pancake.

6.   Cook until the edges of the pancake start to dry and harden and bubbles form throughout the pancake.

7.   Flip the pancake over and cook until golden brown.

8.   Top your pancake with your favorite topping like berries and pure maple syrup.

Sweet Potato Latkes

Typically, latkes are prepared by grating raw potatoes, usually russets, as they have a high starch value. Once formed, the latkes are fried in heated oil until they are golden brown on each side. By using sweet potatoes, you avoid the high starch, yet still get to enjoy a crispy treat.

Ingredients:

-       5 cups grated sweet potato

-       2 eggs

-       2 tablespoons onions, minced

-       1 teaspoon cinnamon

-       Salt and pepper to taste

-       Coconut oil for frying

Directions:

1.    Mix all the ingredients together in a large mixing bowl.

2.   Heat a griddle or frying pan over medium heat and melt a spoonful of coconut oil.

3.   Take a small amount of the potato mixture and drop it onto the hot griddle or skillet and form little cakes.

4.   Cook for 3-5 minutes on each side, cooking until each side is golden brown and heated all the way through.

5.    Top the latkes with favorites like fried eggs and bacon if you wish.

Apple Cinnamon Pancakes

Green apples give these pancakes a refreshing tartness. You will find they are tasty and satisfying as well.

Ingredients:

-       ½ cup almond meal

-       ½ cup green apple, peeled and grated

-       4 egg whites

-       ¼ cup raw honey or coconut sugar

-       ¼ cup almond milk, coconut milk, or water

-       1 tablespoon fresh lemon juice

-       ½ teaspoon baking soda

-       ¼ teaspoon cinnamon

-       ¼ teaspoon salt

Directions:

1.    In a large bowl, combine all the ingredients until they are well blended and are the consistency of a pourable batter.

2.   Set the batter aside while you heat your frying pan on the stovetop.

3.   Spray your frying pan with olive oil cooking spray or coconut oil.

4.   Spoon 1/4 cup of the pancake batter into the frying pan and cook on medium-high for 5 minutes on each side.

5.    Remove from the pan and eat!

GRAIN-FREE

CEREALS

Coconut Blackberry Bars

Prepackaged snack bars pale in comparison to these fresh and fruity breakfast bars.

Ingredients:

-       1 cup almond flour

-       ½ cup unsweetened shredded coconut

-       1 teaspoon cinnamon

-       1 teaspoon baking powder

-       ½ teaspoon baking soda

-       ½ teaspoon sea salt

-       ¼ cup raw honey

-       2 ripe bananas, mashed

-       2 eggs

-       2 tablespoons melted coconut oil or olive oil

-       1 teaspoon pure vanilla extract

-       ¾ cup almond or coconut milk

-       1 cup blackberries, fresh or thawed

Directions:

1.    Preheat your oven to 350 degrees F.

2.   Prepare an 8” × 8” baking pan with coconut spray or olive oil spray and set aside.

3.   Using a large bowl, mix together the flour, shredded coconut, cinnamon, baking powder, soda, and salt.

4.   Add the honey to this mixture and blend.

5.    Now add in the bananas, eggs, oil, vanilla, and 1/4 cup of almond milk.

6.   Mix thoroughly until all the ingredients are moist.

7.   Be sure the batter has the consistency of a cookie batter. If necessary, add additional amounts of almond milk to achieve this.

8.   Gently fold in the blackberries, being careful not to tear them up too much.

9.   Spoon the batter into the greased baking pan.

10.     Bake for approximately 40 minutes or until the batter is golden brown along the sides.

11.      Remove pan from the oven and allow the bars to cool before slicing.

Chocolate Granola Crunch

If you’re looking for a handful of crunch, look no further. Great for an energy pick-me-up or an afternoon snack.

Ingredients:

-       ½ cup raw sunflower seeds

-       ½ cup raw pumpkin seeds

-       1 cup almond meal

-       1 cup unsweetened shredded coconut

-       2 cups raw almonds, slivered or chopped

-       2 tablespoons unsweetened cacao powder

-       Pinch of ground cinnamon

-       ½ cup coconut oil

-       ½ cup raw honey

-       1 teaspoon pure vanilla extract

Directions:

1.    Preheat your oven to 325 degrees F.

2.   Line a cookie sheet with a piece of aluminum foil that is lightly greased.

3.   Take a large mixing bowl and combine the sunflower seeds, pumpkin seeds, almond meal, coconut, almonds, cacao powder, and cinnamon.

4.   In a microwave-safe bowl, combine the remaining ingredients of oil, honey, and vanilla.

5.    Place the bowl of wet ingredients into the microwave and microwave on high for 20 to 30 seconds to warm it up. This will allow your mixture to pour easily.

6.   Place the wet ingredients into the dry ingredients and stir well. Be sure everything is evenly coated.

7.   Place the mixture onto your foil-lined cookie.

8.   Spread evenly over the cookie sheet.

9.   Place the cookie sheet into the oven and bake for 25 minutes, being careful that the mixture doesn’t burn. (You may want to stir it once during the process so it cooks evenly).

10.     Now remove the cookie sheet from the oven and allow the crunch to cool. You will find this mixture gets crunchy as it gets colder.

11.      This recipe can be used in place of a grain cereal by putting it into a bowl with some nut milk or eaten plain.

Cranberry Double Nut Granola

This granola makes an awesome snack for an extra boost of energy. You can eat it plain as a snack or top it with coconut or almond milk for a nutty breakfast cereal.

Ingredients:

-       1 cup of toasted pecans

-       1 cup of toasted sliced almonds

-       1 cup dried unsweetened cranberries

-       ¼ - ½ cup unsweetened shredded coconut

-       ¼ teaspoon ground cinnamon

-       Salt to taste

Directions:

1.    Blend all the ingredients in a bowl.

2.   Eat plan as a snack or with coconut or almond milk.

SMOOTHIES

&

MORE

Banana Berry Smoothie

Bananas help smoothies create that rich creamy texture that makes a smoothie great. Frozen berries and a spike of ginger are sure to make this a favorite morning drink.

Ingredients:

-       1 ripe banana

-       ½ cup frozen berries

-       1 cup of coconut water

-       Thumbnail sized piece of fresh ginger, peeled

-       1 teaspoon cinnamon

-       1 tablespoon raw honey

-       2 cups of ice

Directions:

1.    Place all the ingredients into a blender.

2.   Process on high until a smooth consistency is achieved.

3.   Pour into a large glass and enjoy the energy boost.

Berry Nutty Breakfast Smoothie

Finely ground walnuts add a special twist to this berry smoothie. It is really quite refreshing.

Ingredients:

-       1 cup almond or coconut milk or water

-       ½ cup frozen berries

-       ¼ cup walnuts

-       1 tablespoon raw honey

-       1 teaspoon cinnamon

-       1 cup ice

Directions:

1.    Place all the ingredients into a blender.

2.   Process on high until a smooth consistency is achieved.

3.   Pour into a large glass and enjoy.

Breakfast Sausage

If you have the ability to freshly grind your own meat, this recipe is a great way to use it.

Ingredients:

-       2 pounds ground beef

-       1 pound ground pork

-       2 teaspoons fresh thyme, chopped

-       2 teaspoons fresh sage, chopped

-       1 teaspoon fresh rosemary, chopped

-       2 teaspoons sea salt

-       1½ teaspoons black pepper

-       1 teaspoon fresh grated nutmeg

-       ½ teaspoon cayenne

Directions:

1.    Begin by combining all of your ingredients in a large mixing bowl.

2.   Form the meat mixture into little round balls or links, 1 to 2 inches in diameter.

3.   Heat a frying pan or skillet on your stovetop over a medium setting using a small amount of coconut oil in the bottom.

4.   Carefully place the meat rounds in the pan and cook for 10 to 15 minutes—until they are browned and cooked through.

5.    Remove the meat from the pan and drain any excess oil or grease.

A perfect companion for your pancakes, waffles, or eggs.

SALADS

Hearty Sautéed Peach Salad

Ingredients:

-       2 tablespoons coconut oil

-       ¾ cup sliced peaches

-       ½ cup grated carrots

-       1 cup chicken, cooked and shredded

-       1 teaspoon cinnamon

-       1 teaspoon nutmeg

-       3 cups fresh romaine lettuce, washed and broken into bite-sized pieces

Directions:

1.    Heat the coconut oil in a saucepan over medium heat

2.   Place the sliced peaches and grated carrots into the saucepan and sauté until tender

3.   In a large bowl, place the chicken, cinnamon, and nutmeg

4.   Now add the peaches and carrots into the bowl with the chicken and spices

5.    Mix thoroughly

6.   Add the romaine to the peach mixture and mix thoroughly

7.   Add your favorite oil and vinegar dressing if desired

Broccoli & Bacon Salad

If you give yourself permission to eat bacon on occasion (like I do), you will truly enjoy the taste of this salad.

Ingredients:

-       8 ounce plain Greek yogurt or kefir (if you eat dairy)

-       1 egg

-       2 tablespoons vinegar

-       2 tablespoons raw honey

-       1 tablespoon olive oil

-       1 tablespoon mustard

-       ¼ teaspoon sea salt

-       ⅛ teaspoon garlic powder

-       ⅛ teaspoon pepper

-       6 cups fresh broccoli, cut into bite size pieces

-       ⅓ cups raisins (optional)

-       2 tablespoons chopped onions

-       ½ pound bacon, cooked and crumbled (optional)

Directions:

1.    Place the yogurt, egg, vinegar, honey, oil, mustard, salt, garlic powder, and pepper into your blender

2.   Process the mixture until smooth

3.   In a large mixing bowl, combine the broccoli, raisins, onions, and bacon.

4.   Pour the sauce from the blender over the broccoli and mix thoroughly—until the broccoli is moist

5.    Cover and place in the refrigerator until chilled

Grilled Taco Salad

Ingredients:

-       2 hearts of romaine lettuce, cut into quarters

-       1 onion, cut into chunks

-       1 green pepper, cut into chunks

-       2 tomatoes, cut into chunks

-       2 avocados, peeled, pitted, and cut in half

-       4 tablespoons olive oil

-       ½ teaspoon cumin

-       ¼ teaspoon paprika

-       ¼ teaspoon chili powder

-       ¼ teaspoon salt

-       1 pound skirt steak

Directions:

1.    Turn your grill on to medium heat.

2.   Take a large bowl and place the romaine quarters, onion, green pepper, tomatoes, and avocados into it.

3.   Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat.

4.   Place the vegetables, including the romaine, into a grill basket or on skewers.

5.    In a small bowl, mix the other 2 tablespoons of oil with the cumin, paprika, chili powder and salt.

6.   Coat the steak with the spice mixture.

7.   Place the steak onto the grill, along with the vegetables.

8.   Close the lid and grill for 4 minutes.

9.   After 4 minutes, flip the steak and grill basket to the other side.

10.     Close the lid and grill for 4 more minutes.

11.      After the steak is done to your liking, slice it and cut the romaine into bite-sized chunks.

12.     Toss with the vegetables and add salt and pepper to taste.

Fruity Salad with Chicken

This recipe is fast and always delicious, especially if you already have some Paleo mayo made. If not, I have included a recipe for it here that you can make and keep in your refrigerator for the next time.

Ingredients:

-       12 ounces of canned white chicken

-       2 celery stalks, finely chopped

-       ¼ cup chopped red onion

-       ¼ cup Paleolithic mayonnaise

-       ½ cup dried unsweetened cranberries

-       ¼ cup chopped pecans (optional)

Directions:

1.    In a medium-sized bowl, put the chicken, celery, onion, mayo cranberries and pecans (if desired).

2.   Mix thoroughly.

3.   Enjoy plain or make a wrap using lettuce leaves. I also like to use it as a dip with carrot chips, apple slices and even celery sticks.

How to Make Paleolithic Mayonnaise

Ingredients:

-       2 tablespoons freshly squeezed lemon juice

-       2 large eggs

-       1 teaspoon dry mustard

-       Salt to taste. Start with 1 teaspoon

-       1/4 teaspoon cayenne pepper (optional)

-       2 cups olive oil

Directions:

1.    In a blender, place the lemon juice, eggs, dry mustard, salt, and cayenne (if using)

2.   Pulse for a few seconds until the mixture becomes frothy

3.   Turn your blender on a low setting and allow it to keep running

4.   Slowly add the oil—almost a drop at a time—to the mixture until it begins to emulsify

5.    Keep adding the oil slowly until it is all blended in

6.   Add salt to taste

7.   Store in a container in your refrigerator

Asian Lobster Salad

Lobster is one of my favorite foods. I don’t get to enjoy it very often, but when I do, this is a salad I like to make. This recipe is fun because you can also take your cabbage leaves (don’t slice them like the recipe says to do), roll the lobster filling inside, and enjoy them as I’ve shown in the picture. Either way, it is delicious!

Ingredients:

-       1 pound cooked lobster meat

-       2 cups thinly sliced Napa cabbage

-       ½ red bell pepper, thinly sliced

-       8 ounce can of water chestnuts, drained

-       ½ cup fresh parsley, chopped

-       ¼ cup slivered almonds, toasted

Dressing:

-       2 tablespoons chicken broth

-       2 tablespoons coconut aminos

-       1 tablespoon olive oil

-       1 teaspoon sesame oil

-       1 teaspoon fresh ginger, grated

Directions:

1.    Cut the lobster meat into bite-sized pieces.

2.   Place the cabbage, bell pepper, water chestnuts, parsley, and almonds into a medium bowl.

3.   Mix ingredients thoroughly.

4.   In a small bowl, whisk together the broth, aminos, olive oil, sesame oil, and ginger.

5.    Pour dressing over salad.

6.   Toss gently to coat.

Warm Shrimp Salad

Ingredients:

-       Juice of 3 lemons

-       3 tablespoons raw honey

-       1 teaspoon minced garlic

-       Salt & pepper to taste

-       2 tablespoons olive oil

-       ½ pound large raw shrimp, peeled and cleaned

-       ¼ teaspoon fresh ginger, finely grated

-       ½ cup snap peas, diced

-       2 medium sized zucchini, diced

-       ½ cup broccoli sprouts

-       2 tablespoons toasted sesame seeds (optional)

Directions:

1.    In a small bowl, whisk together the lemon juice, honey, garlic, salt and pepper.

2.   Pour half of the mixture over the shrimp, allowing it to marinate for a few minutes.

3.   Heat the olive oil in a large skillet over medium-high heat.

4.   Once hot, add the shrimp to the skillet and sauté until pink and cooked through.

5.    In a medium bowl, combine the ginger, snap peas, zucchini, and sprouts.

6.   Toss the warm, cooked shrimp into the bowl.

7.   Toss with the remaining half of the lemon juice mixture and sesame seeds.

8.   Serve immediately.

Note: A nice variation is to add in a few chunks of fresh pineapple if you have it. It isn’t necessary, but it adds a whole new dimension.

Poached Egg Salad

Ingredients

-       4 eggs

-       3 tablespoons lemon juice

-       2 teaspoons Dijon mustard

-       ¾ teaspoon sea salt

-       ½ teaspoon fresh ground pepper

-       ½ cup olive oil

-       4 ounces lean ground beef

-       6 cups mixed greens

-       4 ounces aged shredded cheddar cheese, (optional)

Directions

1.    Poach eggs in an egg poacher, saucepan or microwave.

2.   Cook until the egg whites are set but the yolks are still runny—about 4 minutes in an egg poacher or 2 minutes in the microwave.

3.   To make the dressing, combine the lemon juice, mustard, salt and pepper in a blender.

4.   Pour into a medium bowl and slowly whisk in the olive oil until the dressing thickens.

5.    Set aside.

6.   Place a frying pan over medium heat, sauté the beef until browned.

7.   Toss the mixed greens with the dressing.

8.   Sprinkle with the ground beef and shredded cheese.

9.   Finally, place one egg on top of each serving of salad.

SOUPS

Cabbage and Beef Soup

I really enjoy soups all year round and this is one that is delicious and warms me through and through. Plus, with all the good foods in this one, it is quite nutritious as well.

Ingredients:

-       ½ pound stewing beef

-       3 quarts water

-       2 bay leaves

-       1 small head of cabbage

-       4 large carrots, sliced

-       4 stalks of celery, chopped

-       1 large onion, diced

-       15 ounce can diced tomatoes

-       8 ounces 100% tomato juice

Directions:

1.    Place the beef into a large pot and fill with 3 quarts of water.

2.   Add the bay leaves.

3.   Cover the pot and simmer for 3 hours to make sure the beef is tender.

4.   Chop the cabbage, carrots, celery and onion.

5.    Now add the vegetables to the pot with the beef. Cook for an additional 30 minutes.

6.   Remove the bay leaves and add the tomatoes and the tomato juice.

7.   Bring to a boil again and serve.

Note: If you wish, you can add in the tomatoes and tomato juice when you add in the other vegetables, too.

Sweet Potato Soup

Ingredients:

-       1 tablespoon coconut flour

-       1 tablespoon coconut oil

-       1½ cups chicken broth

-       1½ cups cooked cubed sweet potatoes

-       ¼ teaspoon ground ginger (or fresh, to taste)

-       ⅛ teaspoon ground cinnamon

-       ⅛ teaspoon ground nutmeg

-       1 cup coconut milk

-       Salt and pepper to taste

Directions:

1.    In a saucepan over medium-low heat, cook the coconut flour and coconut oil, stirring constantly until the mixture turns a light caramel color.

2.   Add the chicken broth and bring it to a boil.

3.   Turn the heat down to low and then stir in the sweet potatoes, ginger, cinnamon, and nutmeg.

4.   Cook on low for 5 more minutes and blend thoroughly.

5.    Remove from the pot and place the mixture into a blender.

6.   Puree the soup.

7.   Now return to the saucepan.

8.   Now add the coconut milk and gently reheat the soup.

9.   Season with salt and pepper and serve.

Easy Vegetable Soup

Ingredients:

-       2 tablespoons coconut oil

-       ¼ cup diced onion

-       1 cup thinly sliced carrots

-       1 cup thinly sliced zucchini

-       2 teaspoons fresh parsley

-       ¼ teaspoon thyme

-       ⅛ teaspoon pepper

-       2 cups water

Directions:

1.    In a medium saucepan, heat up the coconut oil.

2.   Once heated, add the onion and cook until it is translucent.

3.   Add the carrots, zucchini, parsley, thyme and pepper to the saucepan.

4.   Cover and cook over low heat until the vegetables are tender—approximately 10 minutes.

5.    Add the water and bring to a boil.

6.   Reduce the heat to medium and cook until vegetables are soft—approximately 20 minutes. Once you’ve finished cooking the vegetables, remove the pot from the heat and allow it to cool slightly.

7.   Remove ½ cup of soup from the pan and put it aside.

8.   Pour the remaining soup into a blender and process at a low speed until you’ve reached a smooth consistency.

9.   Combine the pureed mixture and the reserved soup into a saucepan and cook, stirring constantly until it is hot.

10.     Serve and enjoy.

Note: If you prefer to leave your vegetables whole, just skip the blender step.

Chicken Chowder

Ingredients:

-       4 cups chicken, cubed

-       6 cups water

-       1 large chopped onion, divided in half

-       2 stalks celery, chopped, divided in half

-       1 cup chopped carrot, divided in half

-       6 large cloves garlic, finely chopped, divided in half

-       ¼ cup chopped parsley, divided in half

-       ½ teaspoon black pepper—more if desired

-       3 cups chicken stock

-       2 tablespoons olive oil

-       2 tablespoons coconut flour

-       ½ cup coconut milk

-       Salt to your liking

Directions:

1.    Place the chicken, water, half of the onion, half of the celery, half of the carrot, half of the garlic, parsley, and black pepper in a small stockpot.

2.   Bring the mixture to a boil.

3.   Now reduce the heat, cover and let simmer for 45 minutes to 1 hour.

4.   Strain the broth into another pot through a colander.

5.    Discard the cooked vegetables.

6.   Add the chicken stock to the pot and set aside.

7.   In the large stockpot, heat the oil over medium heat.

8.   Add the flour and the remaining onion, celery, carrot, garlic, and parsley and stir constantly until the onions are fragrant and translucent—approximately 5–6 minutes.

9.   Whisking constantly, add the flour and cook for about 1 minute.

10.     Now whisk in the chicken broth, making sure to stir constantly to avoid any clumping.

11.      Bring the mixture to a boil and cook until tender—approximately 8 minutes more.

12.     Add the cooked chicken and coconut milk and heat until warmed through.

13.     Serve at desired temperature with additional salt and pepper to taste.

Lobster Bisque Paleo Style

Lobster Bisque is a soup that is smooth, creamy and so delicious. If you don’t have enough time to make and enjoy this for lunch, be sure to put it on your dinner menu. It is wonderful!

Ingredients:

-       4 tablespoons butter or ghee

-       2 tablespoons scallions, diced

-       1 stalk celery, chopped

-       4 tablespoons coconut flour

-       2 cups PLUS 2 tablespoons coconut milk

-       1 tablespoon tomato paste

-       2 teaspoons paprika

-       1 teaspoon Old Bay Seasoning

-       ⅛ teaspoon cayenne pepper

-       2–3 tablespoons chicken broth

-       10 ounces cooked, coarsely chopped lobster meat, drained well

-       Salt and pepper to taste

Directions:

1.    Melt butter in a saucepan over medium low heat.

2.   Add the scallions and celery and cook for about 3 minutes until the vegetables begin to soften.

3.   Add the coconut flour and blend into the vegetables.

4.   Cook over medium heat for about 3 minutes, stirring frequently.

5.    Slowly pour the coconut milk into the vegetable mixture and stir until blended.

6.   Now stir in the tomato paste.

7.   Cook over medium-low heat for about 5 minutes or until the bisque begins to thicken.

8.   Add the paprika, Old Bay Seasoning, cayenne, and broth.

9.   Stir to blend.

10.     Add the cooked lobster meat.

11.      Salt and pepper to taste.

12.     Simmer the bisque over low heat for about 5 more minutes until heated through.

13.     Do not boil!

Now savor every bite and enjoy!

Fast & Fresh Tomato Basil Soup

Ingredients:

-       3 large tomatoes, peeled and chopped

-       1 onion, chopped

-       4 garlic cloves, minced

-       ½ teaspoon oregano

-       ⅛ teaspoon marjoram

-       ¼ cup fresh basil, coarsely chopped

-       2 cups chicken stock

-       Salt and pepper to taste

Directions:

1.    Place prepared tomatoes, onions, garlic, oregano, marjoram, and basil into a medium-sized saucepan. Add the chicken stock and bring to a boil.

2.   Reduce the heat and simmer for approximately 20 minutes.

3.   Cool for 10 minutes.

4.   Pour the soup into a blender in small batches and run on high for a smooth consistency.

5.    Repeat for each batch.

6.   Each time, pour the soup back into another saucepan and reheat briefly before serving.

7.   Garnish with fresh basil if desired.

Quick Chicken & Veggie Soup

Ingredients:

-       1 cooked chicken, meat removed and shredded

-       2 ribs of celery, chopped

-       ½ red bell pepper, diced

-       ½ red onion, finely chopped

-       4 large carrots, thinly sliced

-       ½ large butternut squash, peeled and cubed

-       2 teaspoons minced garlic

-       1 teaspoon dried basil

-       1 teaspoon dried oregano

-       1 tablespoon lemon juice

-       Salt and pepper, to taste

-       Fresh cold water

-       A few sprigs of freshly chopped parsley

Directions:

1.    Add shredded chicken, celery, pepper, onion, carrots, squash, garlic, basil, oregano, lemon juice, salt and pepper to a large pot on the stove.

2.   Pour fresh cold water over the chicken and veggies until submerged.

3.   Place the lid on the pot and cook on high until the squash begins to soften—approximately 20 - 30 minutes.

4.   Stir and serve with a sprinkling of fresh chopped parsley.

WRAPS

Lettuce Wraps

Ingredients:

-       1 avocado

-       1 chicken breast, cooked and cubed

-       2 tomatoes, chopped

-       ¼ onion, chopped

-       ½ bell pepper, chopped

-       1 clove garlic, minced

-       1 sprig fresh cilantro, minced

-       Juice from 1 lime

-       4 large lettuce leaves

Directions:

1.    Mash the avocado until it has a smooth texture that is spreadable.

2.   To the avocado, add the chicken, tomatoes, onion, bell pepper, garlic, cilantro, and lime juice.

3.   Mix well.

4.   Place your desired amount of the mixture onto each lettuce leaf and wrap it up like a burrito.

Chicken Fajitas

Ingredients:

-       3 pounds chicken breast meat, cut into strips

-       3 bell peppers

-       3 onions, sliced

-       2 tablespoons oregano

-       2 tablespoons chili powder

-       2 tablespoons cumin

-       2 tablespoons coriander

-       6 garlic cloves, chopped

-       Juice of 5 lemons

-       4 tablespoons coconut oil

-       Butter lettuce leaves for the fajitas

-       Almond slices for garnish

-       Favorite toppings

Directions:

1.    In a large bowl, combine the chicken, bell peppers, onions, oregano, chili powder, cumin, coriander, garlic and lemon juice into a bowl and mix well.

2.   Allow the mixture to marinate in the refrigerator for 4 hours.

3.   When you are ready to cook, place the coconut oil into a large skillet and melt over medium heat.

4.   Cook the entire mixture until the chicken is cooked thoroughly and the onion and bell pepper are soft.

5.    Remove the mixture from the heat and place into a large bowl.

6.   Now place the desired amount of mixture into a lettuce leaf, top with almond slices and your favorite toppings, and enjoy.

No Mayo Egg Salad Wrap

Ingredients:

-       8 hard-boiled eggs

-       1 avocado, peeled with pit removed

-       ½ teaspoon dry mustard

-       2 tablespoons apple cider vinegar

-       ½ teaspoon sea salt

-       Whole lettuce leaves (romaine and butter lettuce work well)

Directions:

1.    Take your hard-boiled eggs and separate the yolks from the whites.

2.   Place the yolks, avocado, dry mustard, vinegar and salt in a large bowl and mash and mix until smooth.

3.   Take the egg whites and chop them.

4.   Now fold the egg whites and the salt into the mashed mixture.

5.    Place desired amount into the lettuce leaves.

6.   Serve immediately.

Spicy Tuna Salad Wrap

Ingredients:

-       24 ounces canned tuna (or wild-caught salmon)

-       1 tablespoon Paleolithic mayo

-       ⅓ cup chopped and seeded jalapeno pepper

-       ⅓ teaspoon onion powder

-       ⅓ cup onion, chopped

-       15 to 20 baby carrots, cut in half

-       ½ teaspoon sea salt

-       ¼ cup salsa

-       8 ounce can tomato paste

Directions:

1.    Combine all the ingredients in a medium bowl and mix well.

2.   Enjoy this salad mixture wrapped in lettuce leaves or enjoy it with apple slices or celery.

Steak & Salsa Wrap

Ingredients:

-       1 serving of cooked skirt steak

-       1 tomato, chopped

-       1 avocado, peeled, pitted and cubed

-       1 teaspoon sea salt

-       Juice from ½ lime

-       1 tablespoon apple cider vinegar

-       1 tablespoon olive oil

-       Romaine or leafy lettuce for wraps

-       Favorite salsa

Directions:

1.    Place your lettuce leaf on a plate and place the skirt steak on top.

2.   Put the tomato and avocado into a bowl.

3.   In a small separate bowl, combine the salt, lime juice, vinegar, and oil until mixed well.

4.   Pour the liquid mixture over the tomato and avocado and mix gently.

5.    Top the steak with the mixture and add your favorite salsa.

Asian Lettuce Wraps

Ingredients

-       1 tablespoon macadamia nut oil

-       ½ red onion, chopped

-       3 garlic cloves, minced

-       1½ teaspoon ginger, minced

-       1 pound ground beef

-       1 tablespoon coconut aminos

-       If desired, you can add chopped veggies like zucchini, tomato, shredded carrots, sliced mushrooms

-       Lettuce leaves or raw cabbage leaves for the wraps

-       Cilantro to garnish

Directions:

1.    In a large frying pan, put the oil and heat over a medium setting.

2.   Once heated, add the onion and cook until translucent.

3.   Add the garlic and ginger and cook for another minute or two.

4.   Add the ground beef and cook until browned.

5.    Once browned, add the aminos and stir to blend.

6.   Place any chopped vegetables you would like to add into the pan and cook for a few minutes.

7.   Remove from the heat and place desired amount onto a lettuce or cabbage leaf.

8.   Garnish with nuts, cilantro, etc. and wrap.

Basic Paleo Wraps

Ingredients:

-       2 eggs

-       1 tablespoon coconut flour

-       3 tablespoons olive or coconut oil

-       Salt to taste

-       3 tablespoons water

Directions:

1.    Begin by whisking the eggs really well in a small bowl.

2.   Process the coconut flour through a sifter.

3.   Now add the flour to the whipped eggs, along with the olive oil and salt.

4.   Mix well and whisk the mixture for one minute.

5.    The mixture should be pourable like a pancake batter. If too thick to pour, add one tablespoon of water at a time until desired consistency is reached.

6.   Heat a large frying pan with enough olive oil to cover the bottom.

7.   Once the oil is heated, pour enough batter into the pan to make the size wrap you want.

8.   Cook on medium heat for 3 to 4 minutes.

9.   Flip to the other side and brown.

10.     Drain and allow to cool.

11.      Fill with your favorite filling.

QUICK BITES

Scallops & Sautéed Veggies

Ingredients:

-       ½ red onion, thinly sliced

-       6 slices of thick nitrite/nitrate-free bacon (optional)

-       3 garlic cloves, minced

-       1 pound fresh snap peas

-       3 tablespoons flat leaf parsley, finely diced

-       Juice from ½ a lemon

-       ½ teaspoon dried thyme

-       Salt and pepper to taste

-       2 tablespoons coconut oil

-       1 pound sea scallops, defrosted

-       ½ cup chicken broth

Directions:

1.    In a frying pan, sauté the onions and bacon for 4 minutes.

2.   Add the garlic and snap peas and sauté for another 2 minutes.

3.   Add the parsley, lemon juice, thyme, salt and pepper and cook for another minute.

4.   Remove the veggie mixture from the pan and set aside.

5.    Add the coconut oil to the skillet and heat over medium high heat.

6.   Make sure your scallops are entirely defrosted and patted dry with paper towels.

7.   Sprinkle the scallops with a bit of salt and pepper and sear the scallops for 1 minute on each side (they should be nice and brown).

8.   Add the veggie mixture on top of the scallops, pour the chicken broth over the scallops and gently stir.

9.   Bring to a boil and simmer for another minute or two. The scallops should be tender and cooked all the way through. Do not overcook scallops or their texture will become rubbery.

Chicken Salad Stuffed Tomatoes

Ingredients:

-       6 large tomatoes

-       18 ounces of canned chicken, drained and crumbled

-       1 cup flat-leaf parsley leaves, chopped

-       Zest of 1 lemon

-       ¼ cup fresh lemon juice

-       1 tablespoon olive oil

-       ¼ teaspoon black pepper

Directions:

1.    Begin by hollowing out each tomato. Remove the stem end and scoop out the seeds and pulp, being careful not to pierce the skin.

2.   Add the canned chicken, parsley, lemon zest, juice, oil and pepper to a bowl and mix thoroughly.

3.   Carefully spoon the mixture into the hollowed-out tomatoes.

4.   Yummy and pretty!

Eggplant Bruschetta

Ingredients:

-       7 ripe plum tomatoes

-       2 teaspoons apple cider vinegar

-       1 large eggplant

-       2 large eggs

-       2 cloves garlic, minced

-       8 fresh basil leaves, chopped

-       1 teaspoon paprika

-       1 teaspoon garlic powder

-       ½ teaspoon sea salt

-       ½ teaspoon black pepper

-       ½ teaspoon dried thyme

-       1 teaspoon chipotle powder (optional)

-       1 cup almond flour

-       1 tablespoon olive oil

Directions:

1.    Preheat your oven to 375 degrees F.

2.   Place a pot on your stovetop that will allow your tomatoes to fit into it all at once

3.   Fill the pot about ¾ full of water

4.   Bring the water to a boil

5.    Parboil the tomatoes for one minute in boiling water that has just been removed from the burner.

6.   Drain.

7.   Using a sharp small knife, remove the skins of the tomatoes.

8.   Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers.

9.   Also cut out and discard the stem area.

10.     In a separate bowl, mix the tomatoes with the vinegar and set aside.

11.      Slice the eggplant into 8 round slices, each about ½ inch thick.

12.     Trim the skin, maintaining the round shape of the slices.

13.     In a small bowl, whisk the eggs.

14.     Mix dry ingredients and almond flour together and set aside in a separate small bowl.

15.      Grease a large baking sheet or pizza pan with olive oil.

16.     Dip the eggplant slices one at a time into the egg and then into the almond flour.

17.     One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan greased with the olive oil.

18.     Top the slices with the tomato topping.

19.     Bake in the preheated oven approximately 15 minutes.

20.     Now change the oven setting to broil and continue cooking 3 to 5 minutes.

21.     Check the slices frequently during broiling to avoid burning.

22.     Remove from the oven when you are pleased with the brownness of your topping.

Baltimore Crab Cakes

Ingredients:

-       1 pound crab meat

-       2 tablespoons coconut flour (or enough to make the mixture stick together)

-       1 egg

-       ¼ cup minced fresh parsley

-       1 teaspoon crushed garlic

-       ¼ cup Paleolithic mayo

-       2 tablespoons spicy mustard

-       Salt and pepper to taste

-       ⅛ teaspoon of chipotle powder

-       3–4 tablespoons coconut oil

Directions:

1.    If using the canned crab, make sure to crumble the crab with your hands into a large mixing bowl and pick out any shells you might find.

2.   Mix the crab with the coconut flour, egg, parsley, garlic, mayo, mustard, salt, pepper, and chipotle powder.

3.   In a large skillet, heat the coconut oil over medium heat for about 1 minute.

4.   Form the crab cake mixture into palm-sized patties and fry for 2–3 minutes on each side or until they are golden brown.

They are amazing!

Crabby Mushrooms

Ingredients:

-       10 ounce package frozen spinach, thawed

-       1½ pounds Portabella mushrooms

-       2 tablespoons coconut oil

-       ¼ cup onions, chopped

-       2 garlic cloves, minced

-       ¼ cup chicken broth

-       1 tablespoon lemon juice

-       ½ teaspoon dried basil

-       ¼ teaspoon ground ginger

-       ½ teaspoon dried oregano

-       12 ounces cooked crabmeat

Directions:

1.    Preheat your oven to 425 degrees F.

2.   Begin by squeezing as much of the excess liquid from your thawed spinach as you can.

3.   Remove the stems and some of the inside flesh of the mushroom with a spoon.

4.   Chop some of the stems to make enough for 2 cups.

5.    In a large skillet, heat up the coconut oil over medium heat.

6.   Once heated, put the chopped mushroom stems, onion, garlic, broth, and lemon juice into the pan.

7.   Cook until the onion is tender.

8.   Now add the spinach and cook until the liquid is evaporated.

9.   Stir in the basil, ginger and oregano into the spinach.

10.     Now add the crabmeat and mix gently.

11.      Spoon the crab mixture into the mushroom tops.

12.     Place the stuffed mushroom tops onto a lightly greased baking dish.

13.     Bake for 10 to 15 minutes until the mushrooms are tender.

14.     Remove from the oven and serve.

If you can’t find Portabella mushrooms, just get some big button mushrooms and stuff them.

Apple Coleslaw

Ingredients:

-       2 cups packaged coleslaw mix (bag of chopped cabbage found in the produce section) OR shred your own cabbage

-       2 unpeeled tart apples, chopped

-       ½ cup finely chopped celery

-       ½ cup apple cider vinegar

-       2 tablespoons raw honey (optional)

-       1 tablespoon olive oil

Directions:

1.    In a bowl, combine the coleslaw mix, apples, and celery.

2.   In a separate smaller bowl, whisk together the vinegar, honey, and olive oil.

3.   Now pour the dressing over the coleslaw and toss together to coat the slaw.

Enjoy.

Apricot and Coconut Nut Bars

Ingredients

-       1 cup slivered almonds

-       1 cup pecans

-       ½ cup almond flour

-       ½ cup coconut oil

-       ½ cup almond butter

-       ¼ cup raw honey

-       2 teaspoons pure vanilla extract

-       ½ teaspoon sea salt

-       1 cup of dried apricots, chopped into small pieces

-       ¼ to ½ cup of shredded unsweetened coconut

-       Parchment paper

Directions

1.    Place the slivered almonds and pecans on a cookie sheet and toast in a 350 degree oven for 8 to 10 minutes.

2.   Now place the toasted nuts into a food processor and pulse until they are coarse.

3.   Remove from the food processor and place in a medium bowl along with the almond flour and mix together.

4.   In a microwaveable bowl, warm the coconut oil and the almond butter for about 20 seconds in the microwave until it has a fluid consistency when stirred.

5.    Stir in the honey, vanilla and salt into the almond butter mixture.

6.   Combine the flour mixture with the liquid almond butter mixture thoroughly.

7.   Add the apricot pieces and coconut and combine well OR you could use the coconut to coat the top of the bars.

8.   Lay parchment paper down in an 8 × 8 inch baking pan.

9.   Pat the mixture into the prepared pan with your fingers, making sure it is packed down well.

10.     Place in the refrigerator to harden or freezer for at least 1 hour.

Cut into pieces and serve.

BEEF

Roast with a Rub

You just can’t beat a great piece of meat with a delicious coating and this one gives you exactly that.

Ingredients:

-       1 teaspoon dried oregano

-       1 tablespoon sea salt

-       1 teaspoon garlic powder

-       1 teaspoon black pepper

-       ½ teaspoon onion powder

-       ½ teaspoon ground cayenne pepper

-       1 tablespoon paprika

-       ½ teaspoon dried thyme

-       2 tablespoons olive oil

-       3 to 4 pound roast (chuck and sirloin tip work well)

Directions:

1.    Preheat your oven to 350 degrees F.

2.   Line a baking sheet with aluminum foil or use an oven safe Dutch oven.

3.   Begin by mixing the dry spices in a small bowl: oregano, salt, garlic powder, pepper, onion powder, cayenne, paprika, and thyme.

4.   Stir in the olive oil and make sure all the ingredients are blended thoroughly.

5.    Place the roast on the prepared baking sheet and then coat all the sides of the meat with the spice mixture.

6.   Roast 1 hour in your preheated oven, or until the internal temperature of the roast reaches 145 degrees F.

7.   Allow the roast to rest for 15 to 20 minutes before slicing.

Meaty Meatloaf

Meatloaf is delicious so many different ways, and Paleo-style is no exception. Have fun with it, too. Try cooking it in individual muffin tins or mini bread loaf pans. It always seems to turn out yummy!

Ingredients:

-       2 tablespoons coconut oil

-       1 onion, diced

-       4 carrots, thinly sliced

-       Salt and pepper to taste

-       ½–1 teaspoon chili powder

-       2 bell peppers, chopped

-       1 tablespoon homemade Worcestershire sauce

-       1 cup medium to hot salsa

-       3 pounds ground beef

-       3 eggs, beaten

Directions:

1.    Preheat oven to 350 degrees F.

2.   In a medium frying pan, heat the coconut oil over medium heat.

3.   Add the onions and carrots.

4.   Now add the salt, pepper, and chili powder.

5.    Cook until the onion becomes translucent and the carrots start to soften.

6.   Gently add the bell pepper and sauté until it starts to soften.

7.   Add the Worcestershire sauce and salsa and cook for another minute or two.

8.   Remove from heat and allow to cool slightly.

9.   Place the ground beef into a large bowl and add the vegetable mixture and eggs.

10.     Mix thoroughly.

11.      Place the ground beef mixture into an 8” x 8” or 9” x 9” baking dish and form into a loaf.

12.     Bake in your oven for 1 hour or until the internal temperature of the loaf reaches 160 degrees F.

13.     Remove from the oven and allow the loaf to rest a few minutes before slicing.

Homemade Worcestershire Sauce:

Here is a Paleolithic condiment you can make yourself and keep on hand whenever you find a recipe you want to convert to Paleolithic.

-       1 cup apple cider vinegar

-       ¼ cup coconut aminos

-       ¼ cup Thai fish sauce (optional, but makes it taste great)

-       ¼ cup water

-       ¼ teaspoon coarse black pepper

-       ½ teaspoon dry mustard

-       ½ teaspoon onion powder

-       ¼ teaspoon ground cinnamon

-       ½ teaspoon ground ginger

-       ½ teaspoon garlic powder

1.    Place all the ingredients into a saucepan on your stovetop

2.   Bring to a boil and allow it to simmer for 1 to 2 minutes

3.   Cool and store in a container in your refrigerator

Ribs in a Crock

Looking for a rib recipe that will make delicious ribs that fall off the bones? Here it is!

Ingredients:

-       4 pounds beef ribs

-       2 cups diced tomatoes

-       1 (6 ounce) can tomato paste

-       1 teaspoon onion powder

-       1 tablespoon minced garlic

-       1 teaspoon paprika

-       2 teaspoons sea salt

-       1 teaspoon black pepper

-       ½ cup raw honey (optional)

-       2 tablespoons homemade Worcestershire sauce

-       1 tablespoon apple cider vinegar

Directions:

1.    Turn your slow cooker on HIGH as you get your ingredients ready.

2.   Place the ribs into your slow cooker.

3.   In a small bowl, mix the diced tomatoes, tomato paste, onion powder, minced garlic, paprika, salt, pepper, honey, Worcestershire sauce and apple cider vinegar and stir thoroughly.

4.   Pour mixture evenly over the ribs.

5.    Put the lid on the slow cooker

6.   Now turn the slow cooker down to LOW and cook for about 8 hours.

7.   Remove from the cooker and serve.

Crustless Pizza

Remember, cheeses are always optional with these recipes, but I personally can’t imagine a “pizza” without them!

Ingredients:

-       2 pounds ground beef

-       2 eggs

-       ¼ cup aged Parmesan cheese (optional)

-       2 teaspoons dried oregano

-       ½ teaspoon dried onion powder

-       2 teaspoons sea salt

-       2 garlic cloves, finely chopped

-       Finely chopped cooked meat as a topping

-       ½ cup of 100% tomato sauce

-       1 tablespoon Italian seasoning

-       1 red onion, thinly sliced

-       ½ bell pepper, chopped

-       6 to 8 fresh mushrooms, sliced

-       Pitted black olives, sliced

-       8 ounces aged cheddar cheese, shredded (optional)

Directions:

1.    Preheat your oven to 450 degrees F.

2.   Lightly grease a lipped cookie sheet or use foil on a cookie sheet, crimping all the way around to create a lip.

3.   In a medium bowl, mix the ground beef with the eggs.

4.   Add the Parmesan cheese, oregano, onion powder, salt, and garlic and mix until thoroughly blended.

5.    Spread the mixture onto the cookie sheet and press into a desired pizza shape.

6.   Place the cookie sheet into the oven and cook 10 to 12 minutes—until meat is thoroughly cooked.

7.   Remove the pizza from the oven.

8.   Now place your oven to the broil setting.

9.   Take your meat pizza and cover it with the tomato sauce.

10.     Sprinkle on the Italian seasoning.

11.      Top with your veggies and then sprinkle the cheese on top.

12.     Place your pizza under the broiler and cook for an additional 4-5 minutes or until the cheese is lightly browned.

13.     Remove from under the broiler and allow to cool slightly.

14.     Slice and enjoy.

Flavorful Beef Stew

The wonderful smells that this beef stew makes when it’s cooking means you won’t have any trouble getting your crew to come when it’s dinnertime.

Ingredients:

-       4 pounds stew meat

-       1 teaspoon sea salt

-       ½ teaspoon black pepper

-       2 teaspoons coriander

-       1 teaspoon cinnamon

-       2 – 3 tablespoons coconut oil for frying

-       1 onion, sliced

-       3 carrots, sliced

-       2 zucchini, peeled and sliced

-       3 garlic cloves, chopped

-       1 cup chicken broth

-       2 cups beef stock

-       2 bay leaves

Directions:

1.    Preheat your oven to 350 degrees F.

2.   Season the stew meat with salt, pepper, coriander and cinnamon.

3.   In a large ovenproof pot, heat up enough coconut oil on the stovetop to cover the bottom of the pot when melted.

4.   Place the stew meat in the hot oil and brown all sides of the meat.

5.    Remove the meat from the pot and set aside.

6.   Add a little more oil to the pot and then cook the onion, carrots, zucchini and garlic.

7.   After several minutes, add the chicken broth, beef stock and bay leaves.

8.   Bring this mixture to a simmer and add the meat back into the pot.

9.   Now, place the lid on the pot and transfer the pot to the oven.

10.     Cook for 2 to 2 1/2 hours—until meat is tender.

11.      Serve up with your favorite sides.

Slow Cooker Chili

If you love chili, don’t miss out on this one. It’s so good, you won’t even miss the beans!

Ingredients:

-       1 tablespoon coconut oil

-       2 pounds ground beef

-       ½ onion, diced

-       3 celery stalks, diced

-       2 cloves garlic, sliced

-       2 teaspoons ground cumin

-       2 teaspoons chili powder

-       2 teaspoons thyme

-       12 ounce jar salsa

-       8 ounce can diced tomatoes

-       7 ounce can mild green chilies

-       2 teaspoons sea salt

Directions:

1.    Turn your slow cooker on HIGH while you get your ingredients ready.

2.   On your stovetop, heat the coconut oil over medium heat

3.   Now add the ground beef

4.   Cook for 7 to 8 minutes until the ground beef is cooked thoroughly.

5.    Remove from the heat and drain the grease from the beef.

6.   Transfer the beef to your slow cooker.

7.   Add the onions, celery and garlic.

8.   Next, add the cumin, chili powder, and thyme.

9.   Pour in the salsa, tomatoes, green chilies and salt over the beef.

10.     Put the cover on your slow cooker and cook on HIGH for 4 hours or turn it down to LOW and cook for 8 hours

Beef and Broccoli

Beef and broccoli is one of my favorite combinations of flavors. Hope you enjoy this one, too.

Ingredients:

-       2 tablespoons coconut oil

-       2 cloves of garlic, minced

-       1 pound petite sirloin steak, cut into very thin strips

-       ¼ teaspoon sea salt

-       2 tablespoons lemon juice

-       2 teaspoons freshly grated ginger

-       2 teaspoons ground black pepper

-       ½ teaspoon red pepper flakes

-       ¼ - ½ cup chicken broth

-       2 cups broccoli florets

-       2 cups carrots, thinly sliced

-       1 green onion, thinly sliced

Directions:

1.    In a large skillet, heat the coconut oil and cook the garlic for 3 to 4 minutes.

2.   Add the sliced beef and salt and cook until browned.

3.   Remove the beef from the pan and turn off the heat.

4.   In a small bowl, mix the lemon juice, ginger, pepper and red pepper flakes with 1/4 cup of chicken broth.

5.    Turn the flame on again to medium heat under the pan.

6.   Add a little more coconut oil if your pan is dry.

7.   Place the broccoli florets and the carrots in your heated pan.

8.   Now pour the liquid ingredients from the small bowl on top of the broccoli and toss to coat.

9.   Cook over medium heat until the broccoli is tender.

10.     Return the beef to the pan and add the green onions.

11.      Add the remaining chicken broth if you wish.

12.     Stir the beef until it is coated with sauce and let it simmer for a few minutes until the food is heated through.

POULTRY

Homemade Buffalo Chicken

The nice thing about making your own chicken wings is you can make them as hot or as mild as you wish.

Ingredients:

-       2½ to 3 pounds chicken wings or drumettes

-       ½ cup ghee or butter

-       1 teaspoon sweet paprika

-       1 tablespoon apple cider vinegar

-       2 garlic cloves, finely chopped

-       4 tablespoons hot sauce or more if you desire a spicier sauce

Directions:

1.    Preheat oven to 450 degrees F or heat up your grill to medium-high heat.

2.   Rinse the chicken pieces and pat dry with a paper towel.

3.   Heat the ghee in a small saucepan over low heat on your stovetop.

4.   Stir in the paprika, vinegar, garlic and hot sauce and blend.

5.    Remove from heat.

6.   Pour about 1/4 of this sauce into a small bowl and pour the remaining sauce into a large bowl and set aside.

7.   If you are cooking in the oven, place the chicken pieces on a rimmed baking sheet lined with foil or try placing the chicken on a wire rack set down inside the rimmed baking sheet. (This allows the fat to drip down through the rack and away from the chicken, producing crispier chicken.)

8.   Take the sauce in the small bowl and brush it over the chicken.

9.   If using your grill, cook the chicken pieces over medium-high heat for 12-15 minutes.

10.     If using the oven, bake for 30 minutes, turning halfway through.

11.      Once the chicken is finished cooking in the oven, turn the oven over to broil and broil the wings on each side until they are crispy and dark in color.

12.     Dump the cooked chicken pieces into the large bowl with the remaining sauce and stir to coat.

Yummy!

Amazing Chicken Fajitas

These are so delicious, you won’t even miss the tortilla. In fact, now you can focus on all the wonderful flavors in this recipe.

Ingredients:

-       2 pounds chicken breasts

-       1 teaspoon cumin

-       1 teaspoon chili powder

-       1 teaspoon ground pepper

-       Salt to taste

-       2 tablespoons coconut oil for frying

-       3 bell peppers, sliced into strips (one of each color makes an attractive dish)

-       1 large sweet onion, peeled and sliced into strips

-       1 medium jicama, peeled and sliced into strips

-       3 mangos, peeled and sliced into chunks

-       3 avocados, peeled and quartered

-       2 heads of large lettuce leaves (butter or Bibb lettuce works well)

-       1 bunch fresh cilantro, chopped

Directions:

1.    Take each chicken breast piece and pound with a meat tenderizer until an even thickness is reached.

2.   Take a small bowl and mix the cumin, chili powder, pepper and salt together.

3.   Heat 1-2 tablespoon of coconut oil in a pan and turn flame up to medium heat.

4.   Once the oil is hot, sprinkle half the spices directly into the pan.

5.    Place the chicken breasts into the pan on top of the spices.

6.   Now sprinkle the rest of the mixed spices on top of the chicken.

7.   Sear the first side of the chicken for about 1 minute and then do the same to the other side.

8.   When the chicken is cooked through, remove from the pan and transfer to a cutting board to slice into strips.

9.   In the same frying pan, add the peppers and onions and cook until tender.

10.     Once cooked, turn off the heat.

11.      Place lettuce leaves on each plate.

12.     Then place the cooked peppers and onions mixture and the jicama, avocado, and mango slices on top of the lettuce.

13.     Finish with the strips of chicken on top.

Grilled Chicken Breasts with Garlic

The marinade makes these chicken breasts pieces delightful. You may want to double or triple this recipe for some delicious leftovers.

Ingredients:

-       3 garlic cloves

-       1 cup olive or coconut oil

-       Juice from 1 lemon

-       1 cup apple cider vinegar

-       4 chicken breasts

Directions:

1.    Crush and mince the garlic cloves.

2.   Combine the olive oil, lemon juice and vinegar together in a gallon-sized Ziploc bag.

3.   Put the chicken breasts into the bag and seal.

4.   Marinate in the refrigerator for 3 hours.

5.    Preheat your grill to medium heat about 10 - 15 minutes before time to grill.

6.   Gently shake off the marinade from the chicken and place onto heated grill.

7.   Grill until fully cooked.

Chicken Casserole

Casseroles are so good and versatile. Feel free to add some of your favorite ingredients to this one when you make it. Have fun with it!

Ingredients:

-       2 carrots, sliced

-       4 cups cauliflower, chopped

-       2 cups broccoli crowns

-       ½ cup ghee or 1 stick of butter

-       1¾ cup coconut milk

-       1 teaspoon garlic powder

-       ¾ cup aged Parmesan cheese (optional)

-       ½ teaspoon sea salt

-       ½ onion, chopped

-       3 large eggs

-       ½ teaspoon black pepper

-       3 chicken breasts, cooked and cubed

Directions:

1.    Preheat oven to 375 degrees F.

2.   Steam the carrots, cauliflower, and broccoli in your microwave or on your stovetop.

3.   Set aside.

4.   Heat the ghee in a microwave-safe bowl.

5.    Add in the coconut milk, garlic powder, Parmesan cheese, salt, onion, eggs, and pepper.

6.   Mix with a fork or whisk until thoroughly blended.

7.   Mix in the cooked-cubed chicken, steamed carrots, cauliflower, and broccoli and mix thoroughly.

8.   Pour into a greased casserole or cake pan.

9.   Lightly sprinkle with some additional Parmesan cheese on top.

10.     Bake for 1 hour.

11.      Now turn the oven on to broil.

12.     Once heated, place the casserole under the broiler for 7 to 8 minutes until browned to your liking.

Crockpot Chicken in a Dip

If you are not a cheese eater and don’t eat dairy, you will probably want to skip this recipe. Otherwise, enjoy its deliciousness!

Ingredients:

-       2 pounds of chicken breasts

-       1/2 teaspoon garlic powder

-       1 teaspoon sea salt

-       1 teaspoon coarse black pepper

-       1 (10 ounce) package of frozen chopped spinach, defrosted and drained

-       1 (14 ounce) can artichoke hearts

-       8 ounces plain Greek yogurt

-       ½ cup aged Parmesan cheese

-       ½ cup aged cheddar cheese

Directions:

1.    Turn your crockpot on HIGH while you get your ingredients ready.

2.   Cut the chicken breasts into bite-sized pieces.

3.   Place the chicken into your slow cooker.

4.   Sprinkle the chicken with the garlic powder, salt and pepper and put the lid on.

5.    Leave your slow cooker on HIGH and cook for 2 hours OR turn down to LOW and cook for 4 hours.

6.   Once the chicken is cooked, remove the lid and add the spinach, artichoke hearts, yogurt, Parmesan cheese, and cheddar cheese.

7.   Replace the lid onto your slow cooker for another hour. This allows the cheeses to melt and coat the chicken.

8.   Once melted, turn off your slow cooker and serve.

Turkey Meat Tacos

Ingredients:

-       2 tablespoons chili powder

-       1½ teaspoons cumin

-       1½ tablespoons paprika

-       1 tablespoon onion powder

-       2 teaspoons garlic powder

-       2 teaspoons dried oregano

-       1 teaspoon red pepper flakes

-       ¼ cup of coconut oil

-       3 pounds ground turkey

-       ½ cup water

-       Romaine lettuce leaves

-       Your favorite salsa

-       Avocado slices

Directions:

1.    In a small bowl, combine the chili powder, cumin, paprika, onion powder, garlic powder, oregano, and red pepper flakes.

2.   In a large skillet, heat the coconut oil.

3.   Add the ground turkey and cook until browned.

4.   Do not drain liquid!

5.    Now shake about 1/3 of the spice mixture into the turkey and stir thoroughly.

6.   Repeat the above step two more times until all the spices are incorporated into the turkey.

7.   Add 1/2 cup of water into the turkey and spices.

8.   Bring to a boil.

9.   Now reduce the heat, and let it cook for about 15 minutes. This will reduce the amount of liquid.

10.     Remove from the stovetop and allow it to sit for 8 to 10 minutes.

11.      While the turkey is resting, line your plate with a lettuce leaf.

12.     Now place some of the turkey mixture onto the lettuce leaf, followed by some salsa and avocado slices (if desired).

Hunter’s Chicken

Ingredients:

-       3 tablespoons olive or coconut oil

-       3 pounds chicken

-       ½ teaspoon sea salt

-       ½ teaspoon coarse black pepper

-       1 medium onion, sliced

-       ½ pound sliced mushrooms

-       3 cloves garlic, minced

-       16 ounce can diced tomatoes

-       8 ounce can 100% tomato sauce

-       1 teaspoon dried oregano

-       1 bell pepper cut in large cubes

Directions:

1.    In a large skillet, heat the oil over medium heat.

2.   Season the chicken with salt and pepper.

3.   Add the chicken pieces and brown them on all sides.

4.   Remove the chicken and drain on paper towels.

5.    Add the onions and mushrooms to the hot pan and sauté until they are tender.

6.   Now add the garlic, tomatoes, tomato sauce, oregano, and cubed bell pepper.

7.   Return the chicken to the frying pan and bring to a boil.

8.   Once a boil has been reached, reduce the heat, cover with a lid and simmer for approximately 30 minutes.

9.   Once chicken is done, it is time to enjoy!

PORK

Meaty Dinner Muffins

The fun part about these muffins is they are actually made with ground turkey that is seasoned to taste like sausage and combined with ground beef. You can enjoy doing this anytime you find yourself without some sausage but have turkey instead. Just season it and only you will know!

Ingredients:

-       1 (14.5 ounce) can Italian tomatoes, drained

-       1 onion, peeled

-       ½ teaspoon sage

-       ½ teaspoon thyme

-       1/8 teaspoon ground nutmeg

-       ¼ teaspoon onion powder

-       ½ teaspoon ground pepper

-       ½ pound ground turkey

-       2 pounds ground beef

-       1 egg

-       1 teaspoon garlic powder

-       1 tablespoon Italian seasonings

-       Salt and pepper to taste

Directions:

1.    Preheat your oven to 375 degrees F.

2.   Lightly grease muffin pans with coconut oil.

3.   Place drained tomatoes in a food processor along with the onion.

4.   In a small bowl, combine the sage, thyme, nutmeg, onion powder, and pepper together and mix thoroughly.

5.    In a large separate bowl, mix this seasoning mix into the ground turkey thoroughly to create “sausage.”

6.   Now add the beef, egg, garlic, seasonings, salt and pepper and the tomato/onion puree in with the ground turkey.

7.   Fill up the muffin tins about three-fourths of the way full with the meat mixture.

8.   Place in the preheated oven for 30 - 45 minutes.

9.   Check for doneness.

Aromatic Pork Loin

Ingredients:

-       4 large carrots, peeled and sliced

-       ½ teaspoon cinnamon

-       ¼ teaspoon cloves

-       ¼ teaspoon nutmeg

-       ¼ teaspoon ground ginger

-       ¼ teaspoon black pepper

-       2 garlic cloves

-       ½ teaspoon sea salt

-       2 tablespoons olive oil

-       1½ pound pork loin

-       1½ cups water

Directions:

1.    Turn your slow cooker on HIGH while you get your ingredients ready

2.   Prepare a slow cooker by placing the sliced carrots in the bottom

3.   Mix together cinnamon, cloves, nutmeg, ground ginger, black pepper, garlic and salt.

4.   Rub 1 tablespoon of the olive oil all over the pork loin.

5.    Now massage the spices over the pork loin.

6.   Place a frying pan on a high heat with the remaining olive oil in the bottom.

7.   Brown the pork loin on all side.

8.   Remove the pork and place it in the bottom of a slow cooker.

9.   Return to the frying pan on the stove and add the water and heat briefly.

10.     Now transfer the water from the frying pan to the slow cooker.

11.      Put the lid on the slow cooker and cook on HIGH for 3½ hours OR turn it down to LOW and cook for 6 hours.

Slow and Easy Jambalaya

Here is a jambalaya recipe that will have your house smelling irresistible all day long while it slowly simmers to perfection.

Ingredients:

-       5 cups chicken stock

-       4 bell peppers, chopped

-       1 large onion, chopped

-       2 garlic cloves, diced

-       1 (28 ounce) can of diced tomatoes—do NOT drain

-       2 bay leaves

-       ½ pound diced chicken

-       3 tablespoons Cajun seasoning

-       ¼ cup Frank’s Red Hot sauce or hot sauce of your choice

-       1 pound spicy Andouille nitrite/nitrate-free sausage (optional)

-       1 head of cauliflower

-       1 pound large shrimp, raw and deveined

-       2 cups okra

Directions:

1.    Turn your slow cooker on HIGH while you get your ingredients ready.

2.   Pour the chicken stock, bell peppers, onion, garlic, diced tomatoes with juice, bay leaves, chicken, Cajun seasoning, and hot sauce into a slow cooker

3.   Now turn your slow cooker down to LOW and cook for 6 hours.

4.   Thirty minutes before the slow cooker is finished, gently toss in the sausage.

5.    Place the head of cauliflower into a food processor and pulse until it resembles “rice.”

6.   Add this rice, raw shrimp and okra to your slow cooker.

7.   Mix ingredients together and continue cooking until the shrimp is done and the vegetables are tender – approximately 30 minutes to one hour.

Breakfast Casserole for Dinner

Ingredients:

-       1 small bunch of dark greens (spinach, Swiss chard, or kale with stems removed)

-       1 teaspoon sage

-       1 teaspoon thyme

-       1/4 teaspoon ground nutmeg

-       ½ teaspoon onion powder

-       1 teaspoon ground pepper

-       1 pound ground turkey

-       Coconut oil or butter for frying

-       10 eggs

-       Small bunch of parsley

Directions:

1.    Preheat your oven to 375 degrees F

2.   If necessary, wash the greens and then cut into thin strips

3.   In a medium bowl, combine the sage, thyme, nutmeg, onion powder, and pepper and mix thoroughly

4.   Add the ground turkey to the seasonings and mix until combined thoroughly. This creates your “sausage.”

5.    Place your frying pan over medium heat and melt the coconut oil or butter

6.   Break up the ground turkey as you brown it in the hot oil

7.   Continue to sauté until the turkey is cooked

8.   Place the greens into the pan with the “sausage” and sauté for several minutes

9.   Turn the heat off under the pan

10.     In a bowl, whisk the eggs and add the cooked greens and sausage mixture

11.      Pour everything into a greased 8”× 8” pan and place in your preheated oven

12.     Bake for 20-25 minutes—until the center is firm when you jiggle the pan

13.     Remove the pan from the oven and allow to cool slightly before cutting into squares

Spicy Italian Pork

This recipe is so easy to do and is so delicious. If you are not a clove fan, you can easily eliminate them from this recipe.

Ingredients:

-       1½ tablespoons sea salt

-       1 teaspoon pepper

-       ½ teaspoon cumin

-       1 tablespoon garlic powder

-       Juice of one lime

-       3 to 4 pounds pork roast (picnic or butt piece)

-       18 whole cloves

-       1 onion, sliced

Directions:

1.    Preheat your oven to 250 degrees F.

2.   In a small bowl, mix the salt, pepper, cumin, and garlic powder together.

3.   Mix the juice of the lime in with the seasonings.

4.   Rub the mixture all over the pork.

5.    Now take a sharp knife and slice 6 thin cuts into the pork.

6.   Place 2 whole cloves inside each slit.

7.   Place the roast into a lightly greased roasting pan with the onion slices on the bottom.

8.   Cover with a lid or aluminum foil and roast for approximately 4 hours or until the middle of the roast reads 160 degrees with a meat thermometer.

9.   Let the roast rest for about 20 minutes and then uncover.

10.     Use the juice in the bottom of the pan to further moisten the meat if desired.

Enjoy!

Pork and Peppers in a Pot

Ingredients:

-       4 large bell peppers

-       1 large onion

-       2 carrots

-       4 cloves of garlic

-       ½ head of cauliflower

-       2 pounds ground pork (or a combination of pork and beef)

-       1 (6 ounce) can of tomato paste

-       1 tablespoon dry oregano

-       1 tablespoon dry or fresh tarragon

-       1 teaspoon salt

-       1/2 teaspoon coarse ground pepper

-       ½ cup water

Directions:

1.    Turn your slow cooker on HIGH while you get your ingredients ready.

2.   Now cut the tops off the peppers and clean the seeds out.

3.   Place the onion, carrots, garlic and cauliflower into a food processor or finely chop with a knife.

4.   In a big bowl, combine the ground pork, shredded vegetables, tomato paste, oregano, tarragon, salt and pepper.

5.    Stuff the peppers with the meat mixture.

6.   Arrange the peppers into your slow cooker by having them touch each other so they remain upright.

7.   Place any leftover meat down around the peppers.

8.   Add the water gently into the bottom of the slow cooker.

9.   Cover and turn your slow cooker down to LOW and cook for 8-10 hours OR leave it on HIGH and cook for 4-5 hours.

Pork Loaf

Here is a great tasting “meatloaf” made with pork instead. I think you will approve of the flavor and may even learn to like it better than beef.

Ingredients:

-       1 pound ground pork

-       1 egg, beaten

-       4 tablespoons almond flour

-       1 cup coconut milk

-       1 teaspoon sea salt

-       ½ teaspoon black pepper

-       1 tablespoon coconut oil

-       1 onion, finely diced

-       6 whole mushrooms, sliced

Directions:

1.    Preheat your oven to 400 degrees F.

2.   Mix the ground pork, egg, almond flour, coconut milk, salt and pepper in a bowl.

3.   Place this mixture into the refrigerator for about 15 minutes.

4.   Place a frying pan over medium heat with the coconut oil and heat.

5.    Once the oil is hot, add the onion and mushrooms and cook until softened.

6.   Bring the meat mixture out of the refrigerator and place the cooked onion and mushrooms into the meat mixture.

7.   Pour the mixture into an ungreased baking pan and shape it into a loaf.

8.   Place the pan into the oven and bake for approximately 1 hour. (Make sure the center is cooked through).

9.   Allow to cool for a few minutes and then slice to desired thickness.

Sweet and Savory Pork Chops

Ingredients:

-       4 pork chops with the bone in

-       Salt and pepper to taste

-       4 tablespoons coconut oil

-       2 large onions, sliced

-       4 apples, peeled, cored and sliced

Directions:

1.    Season the pork chops on both sides with salt and pepper.

2.   Place a large frying pan over medium heat with 2 tablespoons of coconut oil in it.

3.   Place the pork chops into the heated oil and fry for 5 minutes on each side.

4.   Once the pork chops are browned, remove them from the pan and set aside.

5.    Reduce the heat under the frying pan to medium-low, add the other 2 tablespoons of coconut oil and allow to heat.

6.   Now add the onions and apple slices.

7.   Cook until the onions have caramelized and the apple slices are soft.

8.   Plate the pork chops on plates and top with the apple and onion mixture.

SEAFOOD

&

FISH

Shrimp Over Spaghetti

Ingredients

-       1 spaghetti squash

-       4 tablespoons olive oil

-       4 garlic cloves, minced

-       1 tablespoon dried basil

-       1 pound shrimp

-       Salt to taste

Directions:

1.    Preheat your oven to 375 degrees F.

2.   Take a long sharp knife and cut the squash in half lengthwise.

3.   Scrape out the seeds.

4.   Brush the flesh of the squash with some of the olive oil.

5.    Place the squash face down on to a baking dish and cook for 40-45 minutes.

6.   While the squash is cooking, place the rest of the olive oil into a frying pan.

7.   Over medium heat, sauté 2 cloves of minced garlic in the olive oil until lightly golden.

8.   Remove the garlic and oil and put into a small dish and set aside. (This will be used to toss in with the finished squash).

9.   When the spaghetti squash is finished cooking, allow it to cool slightly so you don’t get burned when you work with it.

10.     While the squash is cooling, place the other 2 tablespoons of olive oil into the frying pan and heat.

11.      Place the other 2 cloves of minced garlic, basil and shrimp and cook until the shrimp is cooked.

12.     Turn off the heat under the frying pan when finished.

13.     Taking a fork, scrape out the flesh of the squash into a large bowl. (It will resemble spaghetti).

14.     Mix the reserved olive oil and garlic mixture into the spaghetti.

15.      Place the “spaghetti” on serving dishes and top with the shrimp.

Salmon with a Twist of Lemon

Ingredients:

-       Juice of one lemon

-       1 teaspoon lemon zest

-       2 tablespoons walnut oil

-       1 teaspoon dried dill

-       2 garlic cloves, minced

-       4 salmon fillets, fresh or thawed

-       Sea salt

Directions:

1.    Place the lemon juice, lemon zest, walnut oil, dried dill, and garlic cloves and mix well.

2.   Pour the ingredients into a gallon-sized Ziploc bag.

3.   Place the salmon fillets into the Ziploc bag and marinate for 1 hour.

4.   Preheat your oven to 450 degrees.

5.    Take the salmon fillets out of the bag and place on an ungreased baking sheet with the skin side down.

6.   Dust the salmon fillets with salt.

7.   Cook the salmon in the middle of the oven for 15-20 minutes.

8.   Remove from the oven.

9.   Remove the skin from the salmon and enjoy.

Double Meat Gumbo

Feel free to add some extra spiciness to this dish if you like to enjoy gumbo dishes that kick!

Ingredients:

-       2 tablespoons olive oil

-       1 onion, finely chopped

-       8 ounces mushrooms, finely chopped

-       1 pound boneless skinless chicken, cubed

-       4 tablespoons lime juice

-       3 tablespoons lemon juice

-       ½ teaspoon basil

-       ½ teaspoon oregano

-       ½ teaspoon thyme

-       1 tablespoon minced garlic

-       1 (6 ounce) can of tomato paste

-       ¼ cup of sun dried tomatoes

-       1 pound cooked shrimp

Directions:

1.    Place a deep frying pan over medium heat and add the olive oil to the pan.

2.   Place the chopped onion, mushrooms and the chicken cubes into the pan and stir.

3.   Add the lime and lemon juice, as well as the spices and garlic to the pan.

4.   Stir well and then cover with a lid and simmer for approximately 12 to 15 minutes, stirring occasionally.

5.    When the onions are soft and the chicken is cooked, stir in the tomato paste and dried tomatoes.

6.   Continue stirring until a sauce is created.

7.   Reduce the heat under the pan, and allow to cook for 10 to 15 minutes, stirring occasionally.

8.   Finally, stir in the shrimp and simmer.

9.   Once the shrimp is cooked, serve into bowls.

Lemon Pepper Fish

If you dislike the taste of fish that is cooked until it is dry, you will definitely like this recipe. It makes your fish come out so moist and flavorful.

Ingredients:

-       2 white fish fillets

-       1 teaspoon pepper

-       Juice from ½ lemon

-       8 lemon slices

-       Ghee or butter for seasoning

Directions:

1.    This dish is prepared in a steamer, one like you would use to steam vegetables, so begin to bring some water in the bottom part of the pot to a boil.

2.   Cut two pieces of foil and make each piece big enough that it will totally encase a fish fillet.

3.   Place a fish fillet on each piece of foil.

4.   Sprinkle the pepper on the fish, pour the lemon juice over each piece, and top each piece of fish with 4 thin lemon slices.

5.    Place some thin slices of butter on each fish to your liking.

6.   Now wrap up each piece of fish in the foil and seal the ends.

7.   Place the foiled pieces of fish into the steamer top and cook for 20 minutes.

8.   Carefully unwrapped each fish fillet and enjoy with a side dish of vegetables or salad.

Nutty Flounder

If you like “crunch” like I do, you will really enjoy the nutty flavor of this fish dish.

Ingredients:

-       4 eggs

-       1 cup pecans, ground into a meal using a food processor or blender

-       6 white fish fillets, defrosted

-       1 teaspoon sea salt

-       ½ teaspoon pepper

-       ¼ teaspoon garlic powder

-       2 tablespoons fresh parsley

-       ½ cup chopped pecans

Directions:

1.    Preheat your oven to 400 degrees F.

2.   While the oven is preheating, crack the eggs into a bowl suitable for dipping the fillets into and whip.

3.   Mix the pecan meal with the salt, pepper, and garlic powder.

4.   Pour the pecan mixture onto a large plate.

5.    Dip each piece of fish into the egg mixture and then coat each side of the fish with the pecan meal.

6.   Carefully place each piece of fish into a large baking dish.

7.   After all the fish is in the dish, put any remaining pecan meal on top of the fish and pat it down.

8.   Sprinkle the top with the fresh parsley and chopped pecans.

9.   Place the baking dish into the oven and bake for 15-20 minutes. Make sure the fish is cooked through and appears flaky with you test it with a fork.

Serve and enjoy.

Yummy Crab Cakes

I truly enjoy crab and these crab cakes made without breading are the way to go. You get to enjoy the wonderful taste of the crabmeat in this recipe. After these, you will have a hard time eating crab cakes any other way.

Ingredients:

-       1 pound crab meat—fresh or canned

-       2 tablespoons diced red onion

-       2 tablespoons fresh parsley, chopped

-       2 tablespoons homemade Paleo mayo

-       1 teaspoon minced garlic

-       Salt and pepper to taste

-       1/8 teaspoon of cayenne pepper

-       1 egg

-       2 tablespoons coconut flour

-       3-4 tablespoons coconut oil

Directions:

1.    Place the crabmeat into a medium-sized bowl.

2.   Add the onion, parsley, mayo, garlic, salt, pepper, cayenne pepper, egg and flour.

3.   Mix thoroughly but gently so you do not cause the crab meat to fall apart.

4.   In a large skillet, heat the coconut oil over medium heat.

5.    Divide the mixture into 10 equal portions and form into patties.

6.   Fry for approximately 2 to 3 minutes on each side and allow the cakes to brown.

How to Make Paleo Mayonnaise

Here is a recipe for Paleo mayo you can use over and over again!

Ingredients:

-       2 tablespoons fresh squeezed lemon juice

-       2 large eggs

-       1 teaspoon dry mustard

-       Salt to taste. Start with 1 teaspoon

-       1/4 teaspoon cayenne pepper (optional)

-       2 cups olive oil

Directions:

1.    In a blender, add the lemon juice, eggs, dry mustard, salt, and cayenne (if using)

2.   Pulse for a few seconds until the mixture becomes frothy

3.   Turn your blender on a low setting and allow it to keep running

4.   Slowly add the oil—almost a drop at a time—to the mixture until it begins to emulsify

5.    Keep adding the oil slowly until it is all blended in

6.   Add salt to taste

7.   Store in a container in your refrigerator

Colorful Shrimp Salad

Ingredients:

-       1 pound shrimp, cooked and peeled

-       3-4 ripe avocados, peeled and chopped into ½ inch chunks

-       3-4 ripe tomatoes, chopped

-       2-3 green onions, finely chopped

-       1 orange bell pepper, chopped

-       1 jalapeno pepper, seeded and finely chopped

-       3-4 garlic cloves, minced

-       Juice of 2 limes

-       Olive oil

-       Fresh cilantro leaves, chopped

-       Salt and pepper to taste

Directions:

1.    Take a large bowl and mix the shrimp, avocados, tomatoes, onions, bell pepper, jalapeno pepper and garlic together gently.

2.   Squeeze the lime juice and olive oil over the top of the salad.

3.   Sprinkle the salad with fresh cilantro and season with salt and pepper to your liking.

4.   Mix gently.

Nutty Baked Salmon

The softness of the salmon teamed up with the crunchiness of the coating makes this a sensory delight to enjoy.

Ingredients:

-       1 pound salmon fillet with skin on

-       ½ cup almond meal (almonds pulsed in a food processor)

-       ½ cup almond pieces

-       3 tablespoons fresh chives, chopped

-       ½ teaspoon ground coriander

-       ½ teaspoon ground cumin

-       Juice from 1 lemon

-       Salt and pepper to taste

-       Coconut oil

-       Fresh cilantro (optional)

Directions:

1.    Preheat your oven to 350 degrees F.

2.   In a small-sized bowl, add the almond meal, almond pieces, chives, coriander and cumin and mix together.

3.   Squeeze the juice from the lemon over the salmon fillets and season with salt and pepper.

4.   Coat both sides of each fillet with the almond meal mixture.

5.    Place the fillets skin side down on a broiler pan that has been lightly greased with coconut oil.

6.   Bake for 12-15 minutes, making sure the salmon flakes easily when you test it with a fork.

Top with freshly chopped cilantro before serving if desired.

APPETIZERS

Rolled Cukes

With a mandolin slicer, you can make cucumber slices very easily. Plus, this filling also lends itself nicely to adding bits of carrots and nuts to it, too.

Ingredients:

-       1 (12 ounce) can of tuna

-       1 tablespoon lemon juice

-       ¼ cup homemade Paleolithic mayonnaise

-       ½ tablespoon dill weed

-       Salt and pepper to taste

-       2 large cucumbers

Directions:

1.    In a small bowl, thoroughly combine the tuna, lemon juice, mayonnaise, dill weed, salt and pepper.

2.   Wash the outside of the cucumbers and towel dry.

3.   Using a mandolin slicer, place a cucumber lengthwise and slice.

4.   Take a slice of cucumber and place a small amount of tuna mixture onto the end of the cucumber slice and roll like a sushi roll.

5.    Continue in this manner until all the tuna mixture is used up.

Deli Rollups

Ingredients:

-       8 ounces plain Greek yogurt (if you eat dairy)

-       ½ cup dried unsweetened cranberries

-       ½ cup pecans or walnuts, chopped

-       1 pound of your favorite cooked meat, sliced

Directions:

1.    Take the yogurt and place it in a small mixing bowl.

2.   Add the dried cranberries and nuts.

3.   Place a piece of meat flat on a plate and spread desired amount of filling at one end of the meat.

4.   Roll up like a sushi roll.

5.    Slice into bite-sized pieces if desired.

Stuffed Baby Bellas

Ingredients:

-       16 baby bella mushrooms

-       2–3 tablespoons olive oil

-       ¼ cup bell pepper, chopped

-       2 garlic cloves, minced

-       1 onion, chopped

-       Zest from one lemon

-       10 ounce box frozen spinach, defrosted and drained

-       ¼ cup chopped nuts (almonds, pecans, walnuts)

-       1 cup aged shredded cheese (optional)

-       Salt and pepper to taste

-       ¼ cup olive oil and vinegar dressing

Directions:

1.    Begin by preheating your oven to 375 degrees F.

2.   Next, remove the stems from the mushrooms and chop them up.

3.   In a large saucepan, heat 1 tablespoon of olive oil over medium heat.

4.   Add the bell pepper, garlic, onion, and cook for 5 minutes.

5.    Reduce the heat and add the lemon zest, spinach, nuts, ½ cup cheese, salt, pepper, and dressing.

6.   Cook until mixture is thoroughly heated.

7.   Lightly brush olive oil inside the caps of each mushroom and place them into a lightly greased baking dish with sides.

8.   Place a heaping spoonful of filling into each mushroom cap and sprinkle with the remaining cheese.

9.   Place the baking dish into your preheated oven for 20 minutes and cook until mushrooms are tender.

Fruit Salad with Cinnamon

Ingredients:

-       1 large orange, peeled and diced

-       1 apple, diced

-       2 spears fresh pineapple, cubed

-       6–8 large strawberries, tops removed and sliced

-       ½ cup pecans or walnuts, chopped

-       ½ teaspoon ground cinnamon

-       ½ cup shredded unsweetened coconut (optional)

Directions:

1.    Place the cut fruit into a medium bowl.

2.   Sprinkle with chopped nuts and cinnamon.

Avocado Deviled Eggs

Ingredients:

-       4 eggs, hard-boiled

-       1 avocado, peeled, pitted and cubed

-       2 teaspoons hot sauce

-       1 teaspoon lemon juice

-       Salt and pepper to taste

Directions:

1.    Peel the hard-boiled eggs and cut in half lengthwise.

2.   Spoon out the yolks and place the yolks and avocado cubes into a small bowl.

3.   Take a fork and smash the egg yolks and avocados into a paste.

4.   Add the hot sauce, lemon juice, salt and pepper and mix thoroughly.

5.    Refill the egg whites with the yolk mixture.

Baked Sweet Potato Fries

Ingredients:

-       3 large sweet potatoes

-       ¼ cup olive or coconut oil

-       1 tablespoon sea salt

-       2 teaspoons pumpkin pie spice

-       2 teaspoons Cajun seasoning

Directions:

1.    Preheat your oven to 425 degrees F.

2.   Peel the sweet potatoes and cut off the ends.

3.   Cut the potatoes in half lengthwise and to your desired length to make sticks or slice the potatoes into rounded disks.

4.   Place the sweet potatoes into a large bowl and add the oil.

5.    Mix well to moisten the potatoes with oil.

6.   In a small bowl, combine the salt, pumpkin pie spice and Cajun seasoning.

7.   Mix thoroughly.

8.   Sprinkle the spices into the bowl with the potatoes and use your hands to mix well.

9.   Place a rack on top of a baking sheet.

10.     Spread the sweet potatoes out into a single layer on the rack. This will allow the heat to circulate around the potatoes so turning is not required.

11.      Bake for 25–30 minutes, until browned.

12.     Let the potatoes cool for a few minutes before serving.

Easy Shrimp Kabobs

Ingredients:

-       ¼ cup sesame seed oil

-       2 teaspoons lemon juice

-       1 tablespoon minced garlic

-       ¼ teaspoon pepper

-       1 pound shrimp, peeled

Directions:

1.    In a medium-sized bowl, add oil, lemon juice, garlic, and pepper.

2.   Mix thoroughly.

3.   Place the marinade in a large Ziploc bag.

4.   Rinse the shrimp and towel dry.

5.    Place the shrimp inside the Ziploc bag and place in the refrigerator for at least two hours.

6.   Heat up your grill to medium heat.

7.   While the grill is heating, place shrimps on individual skewers.

8.   Once your grill is hot, place the skewers on the grill.

9.   Cook the shrimp for 5 minutes or until the shrimp turns pink. (Do not overcook or the shrimp will become tough)

10.     Serve and enjoy!

Garlic Hummus

Ingredients:

-       2 tablespoons olive oil

-       2 teaspoons ground cumin

-       ¼ teaspoon sea salt

-       ⅛ teaspoon black pepper

-       1 head cauliflower, cored and cut into 1½ inch florets

-       ½ cup guacamole

-       3 cloves garlic, smashed into a paste

-       Juice of 1 lemon

-       ⅛ teaspoon paprika

Directions:

1.    Preheat your oven to 425 degrees F.

2.   In a large bowl, combine the olive oil, cumin, salt and pepper.

3.   Add the cut cauliflower to the bowl and toss to coat the cauliflower with the spices.

4.   Transfer the cauliflower to a baking sheet and spread out evenly.

5.    Bake for 25 to 30 minutes, stirring occasionally.

6.   While the cauliflower is baking, combine the guacamole, garlic paste, and lemon juice.

7.   Place the spices and the cauliflower into a food processor and blend until you achieve a smooth paste consistency. (If the paste is too thick, add more olive oil a little at a time until desired consistency.

8.   Season with salt and sprinkle paprika on top.

9.   Enjoy as a dip for vegetables.

Bacon-Wrapped Scallops

If you don’t eat bacon, you will want to skip this recipe, but if you do, you will be glad!

Ingredients:

-       ¾ cup pure maple syrup

-       ¼ cup coconut aminos

-       1 tablespoon spicy mustard

-       12 slices bacon, cut in half

-       12 large sea scallops, halved

-       24 toothpicks

-       2 tablespoons coconut sugar (optional)

Directions:

1.    In a medium-sized bowl, mix the maple syrup, aminos, and mustard together.

2.   Add the scallops and toss to coat them with the sauce.

3.   Cover the bowl with plastic wrap, place it in the refrigerator and allow the scallops to marinate for 1 hour.

4.   Preheat your oven to 375 degrees F.

5.    Line a rectangular baking sheet that has a rim with some foil.

6.   Arrange your bacon pieces on the baking sheet. Do not allow them to overlap.

7.   Place the baking sheet into your preheated oven for 10 minutes.

8.   Remove the sheet from the oven and pour off the bacon grease.

9.   When the bacon is cool enough for you to handle, wrap a piece of bacon around each scallop and secure it with a toothpick.

10.     Put the bacon-wrapped scallops back onto the baking sheet.

11.      Sprinkle with the coconut sugar if desired.

12.     Place the baking sheet back into the oven for 15 minutes.

13.     When the scallops are opaque and the bacon is crisp, your appetizer is ready to be enjoyed.

Easy Hot Wings

Ingredients:

-       2 tablespoons coconut oil

-       10 pounds chicken wings

-       Sea salt

-       Chipotle powder or cayenne pepper

Directions:

1.    Preheat your oven to 425 degrees F.

2.   Line two large baking sheets with foil.

3.   Now lightly grease the foil with coconut oil.

4.   Arrange the chicken pieces onto the foil, spreading them out so they don’t lie on top of each other if possible.

5.    Cook for 30 minutes and then rotate the positions of the baking sheets.

6.   Bake for an additional 30 minutes until the chicken pieces are browned and crispy.

7.   Sprinkle the cooked wings with chipotle or cayenne pepper as soon as you take them out of the oven.

8.   Allow the chicken pieces to rest for several minutes.

9.   Serve warm if you like crunchy wings or at room temperature if you like softer, chewier wings.

Sweet Potato Skins

If you don’t eat dairy, you will probably want to skip this recipe.

Ingredients:

-       4 large sweet potatoes, baked

-       3 tablespoons olive or coconut oil

-       1 tablespoon shredded aged Parmesan cheese (optional)

-       ½ teaspoon sea salt

-       ¼ teaspoon garlic powder

-       ¼ teaspoon paprika

-       ⅛ teaspoon pepper

-       1½ cups shredded aged cheddar cheese (if you eat dairy)

-       ½ cup sour cream (if you eat dairy)

-       4 green onions, sliced

Directions:

1.    Preheat your oven to 475 degrees F.

2.   Begin by cutting your baked sweet potatoes in half lengthwise.

3.   Scoop out the pulp, making sure you leave a ¼ inch shell. (Be careful not to pierce through the skin).

4.   Place the potato skins on a greased baking sheet.

5.    In a separate bowl add the oil, Parmesan cheese, salt, garlic, paprika, and pepper and combine well.

6.   Brush this mixture on both sides of the skins.

7.   Place the baking sheet into the oven for 7 to 8 minutes.

8.   Remove the baking sheet from the oven so you can turn the skins over.

9.   Bake for another 7 to 8 minutes until the skins are crisp.

10.     Sprinkle the cheddar cheese inside the skins.

11.      Place back into the oven and cook for another 3 to 4 minutes to allow the cheese to melt.

12.     Remove from the oven and top with sour cream and green onions.

Serve and enjoy.

Fruity Salsa

Ingredients:

-       1 mango–peeled, seeded and cubed

-       1 avocado–peeled, pitted, and diced

-       4 medium tomatoes, diced

-       1 jalapeno pepper, seeded and minced

-       ½ cup chopped fresh cilantro

-       3 cloves garlic, minced

-       1 teaspoon sea salt

-       2 tablespoons lime juice

-       ¼ cup chopped onion

-       3 tablespoons olive or coconut oil

Directions:

1.    In a medium bowl, combine the mango cubes, avocado, tomato dices, jalapeno, cilantro, and garlic.

2.   Once combined, add the salt, lime juice, onion, and oil.

3.   After mixing together, place into your refrigerator for approximately 30 minutes before serving.

Delicious Fruit Dip

Ingredients:

-       1 cup coconut milk

-       1 teaspoon pure vanilla extract

-       2 ripe bananas

-       2 teaspoons coconut flour

-       1½ tablespoons unsweetened cacao powder

Directions:

1.    Begin by placing the coconut milk, vanilla, bananas, and flour into a food processor or blender and process until smooth.

2.   Pour out half the mixture and add the cacao powder to the half still in the blender or processor.

3.   Process again until the mixture is well blended.

4.   Separating out the two halves now allows you to enjoy a vanilla-flavored version and a chocolate one.

5.    Place in the refrigerator for a period of time if you desire the dip to become thicker.

Artichoke Dip

Ingredients:

-       1 (10 ounce) box frozen spinach

-       1½ cups artichoke hearts, chopped

-       2 cups water

-       ¼ cup homemade Paleolithic mayonnaise

-       ½ cup aged shredded cheese (optional)

-       2 tablespoons lemon juice

-       ½ teaspoon red pepper flakes

-       1 teaspoon garlic powder

-       ¼ teaspoon sea salt

-       ¼ teaspoon black pepper

-       Dash cayenne pepper

Directions:

1.    Begin by placing the spinach and artichokes in a saucepan with 2 cups of water.

2.   Boil until tender.

3.   Drain the water from the vegetables but keep the vegetables in the saucepan.

4.   Over low heat, add the mayonnaise, shredded cheese, lemon juice, pepper flakes, garlic, salt, black and cayenne pepper.

5.    Stir well.

6.   Dip may be served warm or refrigerated in an airtight container.

Bacon-Wrapped Asparagus

If you eat bacon, you will really like this appetizer. You can, however, eliminate the bacon and enjoy the asparagus with just the dip.

Ingredients:

-       30 asparagus stalks, with hard base removed

-       10 bacon slices

-       ½ cup homemade Paleo mayonnaise

-       7 teaspoons lime juice

-       5 teaspoons finely chopped cilantro

-       Salt and pepper to taste

Directions:

1.    Preheat your oven to 450 degrees F.

2.   Take the asparagus and place them in piles of 3.

3.   Wrap a slice of bacon around each bundle and secure the bundle with a toothpick.

4.   Using a rimmed baking sheet, place the bundles on the sheet.

5.    Season to your liking with the salt and pepper.

6.   Place the baking sheet into the oven and cook for about 20 minutes.

7.   While the bundles are cooking, combine the mayonnaise, lime juice, cilantro, salt and pepper.

8.   Once the bundles are cooked, remove from the oven and serve with the flavored mayonnaise.

Pizza Bites

Ingredients:

-       2 large sweet potatoes, wide in diameter and peeled

-       Salsa

-       Aged grated cheese, (optional)

Topping Options:

-       Black olives, sliced

-       Bell peppers, thinly sliced

-       Mushrooms, sliced

-       Green onions, sliced

-       Fresh pineapple, thin cubes

Directions:

1.    Preheat your oven on the broil setting

2.   Using a mandolin, thinly slice the sweet potatoes so the slices are round

3.   Lay the potato slices on a baking sheet.

4.   Place under the broiler and cook for approximately 5 minutes

5.    Now flip the slices over

6.   Broil for another 4 to 5 minutes, until the slices are crispy.

7.   Once they are crispy, remove them from the oven.

8.   Place a spoonful of salsa on each potato slice.

9.   Top with your favorite ingredients. (Make sure your toppings are mostly cooked and thinly sliced because they won’t be in the oven very long).

10.     Place the baking sheet back into the oven on a lower shelf position and let your toppings get hot and allow any cheese to melt. Watch closely so they don’t burn.

Crowd-Pleasing Meatballs

Ingredients:

Meatballs

-       2 eggs

-       ¼ cup almond flour

-       1 tablespoon adobo sauce

-       1 teaspoon dried oregano

-       1 teaspoon onion powder

-       1 teaspoon garlic powder

-       Salt to taste

-       1 pound ground beef

Sauce

-       1 cup chicken broth

-       1 (15 ounce) can 100% tomato sauce

-       1 jalapeno pepper, diced

-       2 teaspoons dried oregano

-       2 teaspoons onion powder

-       1 teaspoons garlic powder

-       Sea salt if desired

Directions:

1.    Preheat your oven to 400 degrees F.

2.   In a large bowl, combine the eggs, almond flour, adobo sauce, oregano, onion powder, garlic powder, and salt.

3.   Mix thoroughly.

4.   Add the ground beef to the mixture and work the spices all through the beef.

5.    Form the beef mixture into balls.

6.   Place in a lightly greased baking dish that will hold the number of meatballs you’ve created.

7.   Bake in your preheated oven for approximately 15 minutes until browned.

8.   In a saucepan, add the chicken broth, tomato sauce, pepper, oregano, onion powder, garlic powder, and salt.

9.   Stir thoroughly and heat over a low heat.

10.     Pour over the meatballs when ready to enjoy.

Scrumptious Gazpacho

Ingredients:

-       4 large tomatoes, diced

-       ½ red onion, diced

-       1 cucumber, diced

-       1 bell pepper, diced

-       1 bunch fresh cilantro

-       1 small jalapeno, finely chopped

-       2 garlic cloves, minced

-       2 teaspoons ground cumin

-       Salt and pepper to taste

-       2 tablespoons apple cider vinegar

-       2 ripe avocados, pitted, peeled and diced

-       ¼ cup fresh cilantro

-       ½ cup canned coconut milk

-       Juice from ½ lime

Directions:

1.    Using a food processor or blender, add the tomatoes, onion, cucumber, bell pepper, cilantro, jalapeno, garlic, cumin, salt, pepper, and vinegar.

2.   Blend until smooth.

3.   Pour into a serving bowl and place into the refrigerator until cold.

4.   Using a hand mixer, combine the avocado, cilantro, milk, and lime juice.

5.    Beat on high until the mixture is smooth and slightly fluffy.

6.   Once the gazpacho is chilled, top with a spoonful of “cream” and enjoy.

DESSERTS

Many of these desserts are made with raw honey, dark chocolate, and some dried fruits. Just like the title indicates, these are desserts and should only be enjoyed occasionally.

Brownies

Ingredients:

-       1 (16 ounce) jar creamy roasted almond butter

-       2 eggs

-       1¼ cups raw honey

-       1 tablespoon pure vanilla extract

-       ½ cup unsweetened cacao powder

-       ½ teaspoon sea salt

-       1 teaspoon baking soda

-       1 cup dark chocolate chips (72% or higher)

Directions:

1.    Preheat your oven to 325 degrees F.

2.   Start with a large bowl and stir the almond butter until smooth.

3.   To the butter, add the eggs, honey, and vanilla and mix well.

4.   Now add the cacao powder, salt, and baking soda and blend completely.

5.    Gently fold in the chocolate chips.

6.   Pour the brownie mixture into a lightly greased 9” x 13” baking dish.

7.   Bake at 325 degrees for 35–40 minutes.

8.   Allow to cool before slicing.

Carrot Cake

I’ll admit this recipe takes a little while to create, but like I said at the beginning, this is a treat. Enjoy wowing your friends and family with this one!

Ingredients:

Cake

-       1 cup almond butter

-       4 tablespoons pure vanilla extract

-       6 eggs

-       2 teaspoons fresh orange juice

-       8 tablespoons raw honey

-       4–5 cups shredded carrot

-       3 cups unsweetened raisins

-       6 cups almond flour

-       2 teaspoons nutmeg

-       2 tablespoons cinnamon

-       2 teaspoons salt

-       2 teaspoons baking soda

-       2 teaspoons baking powder

Icing

-       1 cup coconut milk

-       ½ cup raw honey

-       Dash of sea salt

-       2 tablespoons arrowroot powder

-       2 tablespoons water

-       1¼ cups coconut oil

Directions:

1.    Preheat your oven to 325 degrees F.

2.   In a large bowl, put the almond butter and vanilla and stir until smooth.

3.   Add the eggs and combine completely.

4.   Now add the orange juice, honey, carrots and raisins and blend.

5.    In a separate bowl, mix together the flour, nutmeg, cinnamon, salt, soda, and powder.

6.   Now gently combine the wet ingredients with the dry ones.

7.   Take 2 (9-inch) cake tins and lightly grease with coconut or olive oil.

8.   Divide the batter evenly between the two pans.

9.   Place into your preheated oven and bake for 45–50 minutes. (Insert a toothpick or cake tester into the middle of each cake to make sure no liquid is present—only crumbs).

10.     Allow the cake to cool on a rack for approximately 20 minutes before removing the cakes from the pans.

11.      In a medium saucepan, add the coconut milk, honey and salt and stir over medium heat.

12.     After blending, reduce the heat, simmer and stir constantly for 10 minutes.

13.     Remove from the heat.

14.     In a separate bowl, combine arrowroot powder with the water and stir to make a paste.

15.      Now stir the arrowroot paste into the coconut milk mixture and heat over medium heat until the mixture thickens.

16.     Remove from the heat and place into a bowl that contains the melted coconut oil.

17.     Blend thoroughly.

18.     Place the mixture into a covered freezer container for 45 minutes.

19.     Now remove the container from the freezer and stir. Mixture will be thick.

20.     Frost your cake with the coconut icing.

21.     Garnish with shredded carrots, coconut flakes and chopped nuts if desired.

No Bake Apple Crisp

Ingredients:

-       4 apples, chopped

-       ½ cup fresh-squeezed orange juice

-       ¾ cup pecan halves

-       ¾ cup sliced walnuts

-       ¾ cup golden raisins

-       1 teaspoon ground ginger

-       1 teaspoon ground cinnamon

-       1 teaspoon nutmeg

Directions:

1.    Place the apples into an 8” x 8” baking dish.

2.   Drizzle the orange juice over the apples.

3.   Toss together until the apples are coated.

4.   In a food processor, combine the pecans, walnuts, raisins, ginger, cinnamon, and nutmeg and pulse until coarsely chopped.

5.    Spoon the nut mixture over the apple mixture and serve.

Blackberry Cobbler

Ingredients:

-       1 pint fresh blackberries or defrosted blackberries

-       ¼ cup raw honey

-       ½ cup almond flour

-       ½ teaspoon arrowroot powder

-       ½ teaspoon sea salt

-       ½ teaspoon baking soda

-       1 teaspoon baking powder

-       1 teaspoon ground cinnamon

-       1 teaspoon ground nutmeg

-       ½ cup almond or coconut milk

-       1 teaspoon pure vanilla extract

Directions:

1.    Preheat your oven to 350 degrees F.

2.   Lightly grease an 8” x 8” baking dish with olive oil or coconut oil.

3.   Place the blackberries in the baking dish and drizzle with the honey.

4.   In a separate bowl, mix the almond flour, arrowroot, salt, baking soda, baking powder, cinnamon and nutmeg.

5.    Add the almond or coconut milk and vanilla to the dry ingredients and mix well.

6.   If batter is too dry, slowly add more milk until a smooth consistency is obtained.

7.   Pour the batter over the blackberries and place in the oven.

8.   Bake for 25–30 minutes.

9.   Remove from the oven when the crust is browned.

Enjoy!

Banana Chocolate Pie

Ingredients:

Crust

-       1½ cups almond flour

-       5 large dates, finely chopped

-       Large pinch of sea salt

-       3 tablespoons coconut oil

Filling

-       5 small bananas, cut into pieces

-       5 large dates, chopped

-       1 cup coconut milk

-       ⅓ cup unsweetened cacao powder

-       1 tablespoon pure vanilla extract

-       ½ cup sliced almonds

-       2 ounces dark chocolate, chopped

Directions:

1.    Preheat oven to 350 degrees F.

2.   Lightly grease a 9-inch pie pan with olive oil cooking spray or coconut oil.

3.   Place the almond flour, dates and salt into a food processor.

4.   Pulse until the dates and almond flour are well combined.

5.    Add the oil and continue processing until the mixture starts to come together like a dough. (If the mixture is too dry, add a few more drops of oil until desired consistency is reached).

6.   Press the dough into the pie pan and bake for 15 minutes or until the crust is browned.

7.   Let it cool completely while you make the filling.

8.   Start to make the filling by combining the bananas, dates, coconut milk, cacao powder and vanilla into the food processor.

9.   Process the mixture until it has a smooth consistency.

10.     Pour the mixture into your cooled piecrust and top with your almonds and chocolate pieces.

11.      Cover the top with plastic wrap and place in the freezer for a minimum of 4 hours.

12.     About 30 minutes before you want to serve it, take the pie out of the freezer, remove the plastic wrap and allow it to sit at room temperature until it can be sliced.

Serve and enjoy!

Chocolate Donuts

Ingredients:

-       10 pitted dates

-       2 tablespoons water

-       1 tablespoon pure vanilla extract

-       6 eggs

-       ½ cup coconut flour

-       ½ teaspoon ground cinnamon

-       ¼ teaspoon sea salt

-       ¼ teaspoon baking soda

-       ⅓ cup unsweetened cacao powder

-       ½ cup coconut oil, melted

-       Melted dark chocolate (72% or higher)

Directions:

1.    Preheat your oven to 350 degrees F.

2.   Generously grease a donut pan with coconut oil.

3.   Taking a microwave-safe bowl, place the dates and water into the bowl and microwave on high for 30 seconds.

4.   Remove from the microwave and mash the dates into a paste.

5.    In your food processor bowl, add the dates paste, vanilla, and eggs.

6.   Process the mixture until it is thoroughly combined.

7.   Now add the flour, cinnamon, salt, baking soda, cacao powder, and melted oil to the mixture.

8.   Mix and occasionally stop the processor and scrape down the sides and reprocess if necessary so the mixture is a smooth consistency.

9.   Pour the mixture into the circles of the pan so they are approximately ⅔ full.

10.     Place in your oven and bake for 15 to 20 minutes—until the batter is cooked through.

11.      Remove from your oven and cool the pan on a cooling rack for 15 minutes.

12.     Carefully remove the donuts from the pan and allow to cool completely on the rack.

13.     Top with melted chocolate or your favorite topping if desired.

C.C.C. Bars

Ingredients:

Crust

-       12 dried dates, pitted and stems removed

-       ½ cup almond butter

-       ¼ cup shredded unsweetened coconut

-       2 tablespoons raw honey

-       3 tablespoons unsweetened cacao powder

-       1 teaspoon ground cinnamon

-       Pinch of sea salt

Caramel

-       12 dried dates, pitted and soaked in water for an hour

-       6 tablespoons canned coconut milk

-       3 tablespoons water

-       1 teaspoon pure vanilla extract

-       Pinch of sea salt

Topping

-       1 cup dark chocolate, melted (72% or higher)

-       ¼ cup canned coconut milk

-       2 teaspoons ground coffee

-       Coarse salt to sprinkle on top

Directions:

1.    Begin by lightly greasing a bread pan with coconut or olive oil.

2.   Using a food processor, add all the ingredients for making your crust: dates, almond butter, coconut, honey, cacao powder, cinnamon, and a little salt.

3.   Once thoroughly combined, pour the mixture into your bread pan and firmly compress into the bottom of the pan with an even thickness throughout.

4.   Proceed with making the caramel.

5.    Add the dates to the processor and pulse until the dates have broken down. This takes about 45 seconds.

6.   Now add the coconut milk a little at a time while the processor is running.

7.   Now add the water in the same way.

8.   Add the vanilla and a little salt.

9.   Continue processing until the mixture resembles caramel. The entire process should take anywhere from 4 to 5 minutes.

10.     Once the desired consistency is reached, pour the caramel over the crust and spread evenly.

11.      Now take your melted chocolate and add the coconut milk to it.

12.     Process in your microwave for 30 seconds to keep the chocolate pourable.

13.     Now add the ground coffee to the chocolate and mix well.

14.     Pour the mixture over the caramel and gently spread to achieve an even layer.

15.      Sprinkle some salt on top of the chocolate.

16.     Place your bread pan into the freezer to allow the chocolate to harden. This should occur after 15 minutes.

Slice and enjoy!

Chocolate Coconut Pudding

Ingredients:

-       1 (14 ounce) can coconut milk

-       3½ cups almond milk

-       7 tablespoons arrowroot powder

-       9 tablespoons unsweetened dark cacao powder

-       ½ cup coconut sugar

-       2 teaspoons pure vanilla extract

-       Pinch of sea salt

-       Shredded unsweetened coconut for topping

Directions:

1.    In a medium saucepan over medium-high heat, place the coconut milk, almond milk, arrowroot, cacao, and sugar and bring to a boil.

2.   Allow the mixture to boil for 2 minutes, stirring constantly. (Mixture should end up being thick).

3.   Stir in the vanilla and salt.

4.   Pour into dessert bowls.

5.    Garnish with shredded coconut.

Lemon Bars

Ingredients:

Topping

-       6 eggs

-       ½ cup raw honey

-       Juice from 8 lemons (1 cup)

-       ½ cup coconut oil

-       Shredded unsweetened coconut for topping

Crust

-       1 cup raw almonds

-       1 cup macadamia nuts

-       ¼ cup raw honey

-       ½ cup coconut oil, melted

-       2 eggs

Directions:

1.    Preheat your oven to 400 degrees F.

2.   Using a medium saucepan, stir together the eggs, honey, and lemon juice over medium-high heat.

3.   Now add the coconut oil.

4.   Continue stirring until the mixture thickens and begins to bubble.

5.    Remove from heat.

6.   Pour mixture into a bowl and place in your refrigerator to cool.

7.   Using a food processor, add the almonds and macadamia nuts.

8.   Pulse at intervals until you have the nuts in small chunks. Do not process too much or you will have a flour mixture. You want a coarse, chunky texture.

9.   Into a mixing bowl, place the nut mixture, honey, melted oil, and eggs and mix thoroughly.

10.     Using coconut oil or olive oil, grease a rectangular pan.

11.      Spread the mixture into the pan evenly.

12.     Bake for 15 to 20 minutes until the crust is done.

13.     Remove from the oven and cool completely.

14.     Once the crust is cooled, take your lemon mixture out of the refrigerator and spread over the crust.

15.      If desired, sprinkle shredded coconut over the top and return to the refrigerator.

16.     Once thoroughly cooled, slice and eat.

17.     Keep refrigerated.

Pecan Caramel Bars

Ingredients:

Crust

-       1½ cups pecans

-       ¼ cup coconut oil, melted

-       1 tablespoon raw honey

-       1 teaspoon pure vanilla extract

-       ¾ cup almond flour

-       ½ teaspoon baking soda

-       ½ teaspoon baking powder

-       Pinch of sea salt

-       1 egg, whisked

Topping

-       14 dates, pitted and soaked in water for an hour

-       6 tablespoons canned coconut milk

-       3 tablespoons water

-       1 teaspoon pure vanilla extract

-       Pinch of sea salt

Directions:

1.    Preheat your oven to 375 degrees F.

2.   In your food processor, add the pecans and blend to obtain a meal/flour consistency.

3.   Now add the melted oil, honey, and vanilla.

4.   Process until you have a butter consistency.

5.    Remove the pecan butter from the processor and place into a large bowl.

6.   Now add the almond flour, soda, baking powder, and salt.

7.   Mix well.

8.   Now finish making the crust by adding your egg and blend completely.

9.   Lightly grease a bread loaf pan with coconut oil and evenly spread out the crust mixture into the pan.

10.     Place in your preheated oven and bake for 30 minutes. Make sure the center is completely done.

11.      When the crust is done, remove it from the oven and allow it to cool completely on a cooling rack.

12.     Drain the liquid from the dates and place them into the bowl of your food processor.

13.     Process the dates for 45 seconds.

14.     Add the coconut milk a tablespoon at a time to the dates while the processor continues to run.

15.      Now add the water in the same manner.

16.     Finally, add the vanilla and a little salt.

17.     Continue to process until the mixture is the consistency of caramel.

18.     Pour the caramel into a completely cooled crust and distribute evenly.

19.     Top with chopped nuts if desired.

20.     Cool for 30 minutes in the refrigerator before cutting to eat.

21.     Refrigerate any leftovers.

Chewy Chocolate Chip Cookies

Ingredients:

-       ¾ cup almond flour

-       ¼ cup flaxseed meal

-       ¼ cup coconut flour

-       ¼ teaspoon sea salt

-       ½ teaspoon baking soda

-       1 (3.5 ounce) dark chocolate bar, broken into small chunks

-       ¼ cup coconut sugar

-       1 tablespoon pure vanilla extract

-       ¼ teaspoon almond extract

-       ½ cup coconut oil

-       1 egg

-       2 tablespoons arrowroot powder

Directions:

1.    Preheat your oven to 350 degree F.

2.   In a medium mixing bowl, combine and mix the almond flour, flaxseed meal, coconut flour, salt, baking soda and chocolate chunks together.

3.   In a separate bowl, use a beater to thoroughly mix the sugar, vanilla, almond extract, oil, and egg.

4.   Beat until the sugar dissolves and the batter is not gritty.

5.    Now add the wet ingredients into the dry ingredients.

6.   Mix thoroughly using your beaters.

7.   Line a cookie sheet with parchment paper or lightly grease your cookie sheet with coconut oil.

8.   Place the dough onto the cookie sheet in the form and thickness you desire. (However you place them on the cookie sheet is how they will look when they are baked).

9.   Cook for 10 to 12 minutes.

10.     Remove from the oven when cooked and allow them to cool on a cooling rack.

Chocolate Cake

Ingredients:

Cake

-       ¾ cup coconut flour, sifted

-       ¼ cup unsweetened cacao powder

-       1 teaspoon sea salt

-       1 teaspoon baking soda

-       10 eggs

-       1 cup coconut oil

-       1 cup raw honey

-       1 tablespoon pure vanilla extract

Icing

-       1 (3.5 ounce) dark chocolate bar

-       ½ cup macadamia oil

Directions:

1.    Preheat your oven to 325 degrees F.

2.   In a small bowl, combine the flour, cacao powder, salt, and baking soda and mix thoroughly.

3.   In a separate large bowl, use a hand mixer to combine the eggs, coconut oil, honey, and vanilla.

4.   Now gradually add the dry ingredients to the wet ones using the hand mixer.

5.    When thoroughly blended, pour even amounts of batter into two greased 9-inch round cake pans.

6.   Bake in your preheated oven for 35 to 40 minutes, until a toothpick comes out free of liquid when inserted into the middle of each cake.

7.   Remove from the oven and allow them to cool for 15 minutes on a cooling rack.

8.   Remove the cakes from their pans and allow to completely cool on the rack.

9.   Using a small saucepan over low heat, melt the dark chocolate and mix in the macadamia oil.

10.     Pour chocolate into a small bowl and place it in the freezer for approximately 15 minutes.

11.      Remove icing from the freezer and beat with your hand mixer on high until fluffy.

12.     When the cakes are cooled completely, ice them to your liking.

13.     Top with chopped nuts, coconut, or your favorite topping.

Coconut Bark

Ingredients:

-       2 ounces dark chocolate

-       1 cup coconut oil

-       1 cup coconut flakes

-       1 cup pecans, almonds, or walnuts, chopped

-       ¼ teaspoon sea salt

Directions:

1.    Using a double boiler, place broken pieces of dark chocolate in the top pot.

2.   Melt the chocolate.

3.   Now stir in the coconut oil until it melts.

4.   Add the coconut flakes and nuts into the chocolate.

5.    Remove from heat.

6.   Line an 8” x 8” pan with parchment paper or grease lightly with coconut oil.

7.   Pour the batter into the pan and spread evenly.

8.   Sprinkle the salt on top if desired.

9.   Place the pan into the freezer for approximately 15 minutes. This will allow the mixture to become solid.

10.     Now cut into squares.

11.      Enjoy.

12.     Store any leftover bark in the freezer.

Apple Cinnamon Cake

Ingredients:

-       2 cups almond flour

-       ½ teaspoon sea salt

-       ½ teaspoon baking soda

-       ¼ cup arrowroot powder

-       1 teaspoon cinnamon

-       ¼ cup coconut oil, melted

-       ½ cup raw honey

-       1 egg

-       1 apple, peeled and diced

-       1 tablespoon pure vanilla extract

-       ⅛ teaspoon nutmeg

Directions:

1.    Preheat oven to 350 degrees F.

2.   In a medium bowl, combine the almond flour, salt, baking soda, arrowroot powder, and cinnamon and mix thoroughly.

3.   In a separate bowl, combine the coconut oil, honey, and egg and mix.

4.   Mix the dry ingredients into the wet ones gently.

5.    Add the diced apple pieces and stir gently to mix in with the batter.

6.   Pour the batter into a lightly greased bread loaf pan, or you can use lightly greased muffin tins.

7.   Evenly distribute the batter and place in your preheated oven.

8.   If making cupcakes/muffins, bake for approximately 15 minutes.

9.   If making a loaf, bake for approximately 30 minutes.

10.     When fully cooked, remove from the oven and allow to cool on a cooling rack.

Chocolate Raspberry Torte

Ingredients:

-       1 cup raspberries

-       7 large eggs, cold

-       14 ounces dark chocolate

-       14 tablespoons butter

-       ¼ cup coconut flour

-       1 teaspoon pure vanilla extract

Directions:

1.    Preheat your oven to 325 degrees F.

2.   Take your 8-inch spring-form pan and find a baking dish big enough to place the spring-form pan down inside it. Make sure the baking dish has sides high enough to hold water part way up the sides of the spring-form pan.

3.   Line the bottom of your spring-form pan with foil and allow the foil to come up the outside of the pan so it is above the water line. This will keep water from seeping into your torte.

4.   Lightly grease the inside of your pan with butter.

5.    Place the raspberries into a blender or food processor and puree until smooth.

6.   Using a mixer, beat the eggs until frothy and doubled in size. (This will take about 6 to 7 minutes).

7.   Place the chocolate and butter into a microwave-safe bowl.

8.   At 30-second intervals, melt the chocolate and butter until smooth.

9.   Add the coconut flour, vanilla, and ½ the raspberry puree to the melted chocolate and stir.

10.     Mix in ½ the frothy eggs into the chocolate mixture.

11.      Once combined, add the remaining eggs, stirring until completely blended.

12.     Spoon the batter into the spring-form pan.

13.     Now place the pan into your rectangular baking dish.

14.     Fill the baking dish with water until the spring-form pan is covered with water part way up the sides.

15.      Carefully place the dish/spring-form pan combo into your preheated oven.

16.     Bake for 20–25 minutes or until the internal temperature of the torte reaches 140 degrees.

17.     Turn off the heat to the oven.

18.     Allow the torte to stay in the oven for another hour.

19.     Remove from the oven and allow it to cool completely.

20.     Now, remove the sides of the spring-form pan and invert the torte onto a plate.

21.     Remove the foil.

22.     Using another plate, invert the torte so it becomes right-side up.

23.     Drizzle the remaining raspberry puree over the torte.

Index of Main Ingredients in Recipes

In this index, I have listed some of the main ingredients used in the recipes. If you are new to the Paleo lifestyle, this index will show you some of the ingredients that are often used in recipes. If you have been eating Paleo for quite awhile, some of the ingredients listed in this index will be items you always keep on hand.

Spices and other condiments are not usually referenced here; however, ones like coconut oil and chicken broth are—mostly to help newbies get used to seeing these ingredients. Seldom used items like crabmeat and bacon are mentioned so you can easily find a recipe that uses these ingredients that you may have on hand and others you want to use up.

Under each item, I have included a link to the recipe where that ingredient is used.

~ adobo sauce

Crowd-Pleasing Meatballs

~ almond

Chocolate Granola Crunch

Cranberry Double Nut Granola

Asian Lobster Salad

Apricot and Coconut Nut Bars

Nutty Baked Salmon

Stuffed Baby Bellas

Banana Chocolate Pie

Lemon Bars

~ almond butter

Almond Banana Bread

Banana Almond Muffins

Apricot and Coconut Nut Bars

Brownies

Carrot Cake

C.C.C. Bars

~ almond flour

Freedom Waffles

Coconut Blackberry Bars

Eggplant Bruschetta

Apricot and Coconut Nut Bars

Pork Loaf

Crowd-Pleasing Meatballs

Carrot Cake

Blackberry Cobbler

Banana Chocolate Pie

Pecan Caramel Bars

Chewy Chocolate Chip Cookies

Apple Cinnamon Cake

~ almond meal

Cranberry Almond Bread

Banana Almond Muffins

Nutty Pancakes

Apple Cinnamon Pancakes

Chocolate Granola Crunch

~ almond milk

Garden Fresh Frittata

Quiché Cups

Cinnamon Sweet Buns

Freedom Waffles

Nutty Pancakes

Apple Cinnamon Pancakes

Coconut Blackberry Bars

Berry Nutty Breakfast Smoothie

Blackberry Cobbler

Chocolate Coconut Pudding

~ Andouille sausage

Slow and Easy Jambalaya

~ apple

Apple Cinnamon Pancakes

Apple Coleslaw

Sweet and Savory Pork Chops

Fruit Salad with Cinnamon

No Bake Apple Crisp

Apple Cinnamon Cake

~ apricots, dried

Apricot and Coconut Nut Bars

~ artichoke hearts

Crockpot Chicken in a Dip

Artichoke Dip

~ arugula

Red Pepper & Arugula Omelet

~ asparagus

Bacon-Wrapped Asparagus

~ avocado

Grilled Taco Salad

Lettuce Wraps

No Mayo Egg Salad Wrap

Amazing Chicken Fajitas

Turkey Meat Tacos

Colorful Shrimp Salad

Avocado Deviled Eggs

Fruity Salsa

Scrumptious Gazpacho

~ bacon

B.B.C. Frittata

Broccoli & Bacon Salad

Scallops & Sautéed Veggies

Bacon-Wrapped Scallops

Bacon-Wrapped Asparagus

~ banana

Almond Banana Bread

Banana Almond Muffins

Coconut Blackberry Bars

Delicious Fruit Dip

Banana Chocolate Pie

~ basil, fresh

Zucchini Pork Casserole

Fast & Fresh Tomato Basil Soup

Eggplant Bruschetta

~ beef ribs

Ribs in a Crock

~ beef stew meat

Cabbage and Beef Soup

Flavorful Beef Stew

~ beef stock

Flavorful Beef Stew

~ berries, frozen

Banana Berry Smoothie

Berry Nutty Breakfast Smoothie

~ blackberries

Coconut Blackberry Bars

Blackberry Cobbler

~ broccoli

Veggie Frittata

B.B.C. Frittata

Broccoli & Bacon Salad

Beef and Broccoli

Chicken Casserole

~ broccoli sprouts

Warm Shrimp Salad

~ butter

Lobster Bisque Paleo Style

Homemade Buffalo Chicken

Chicken Casserole

Lemon Pepper Fish

Chocolate Raspberry Torte

~ butternut squash

Quick Chicken & Veggie Soup

~ cabbage

Asian Lobster Salad

Cabbage and Beef Soup

~ cacao powder

Almond Banana Bread

Chocolate Granola Crunch

Delicious Fruit Dip

Brownies

Banana Chocolate Pie

Chocolate Donuts

C.C.C. Bars

Chocolate Coconut Pudding

Chocolate Cake

~ carrots

Hearty Sautéed Peach Salad

Cabbage and Beef Soup

Easy Vegetable Soup

Chicken Chowder

Quick Chicken & Veggie Soup

Spicy Tuna Salad Wrap

Meaty Meatloaf

Flavorful Beef Stew

Beef and Broccoli

Chicken Casserole

Aromatic Pork Loin

Pork and Peppers in a Pot

Carrot Cake

~ cauliflower

Chicken Casserole

Slow and Easy Jambalaya

Pork and Peppers in a Pot

Garlic Hummus

~ celery

Fruity Salad with Chicken

Cabbage and Beef Soup

Chicken Chowder

Lobster Bisque Paleo Style

Quick Chicken & Veggie Soup

Apple Coleslaw

Slow Cooker Chili

~ cheese, aged

Quiché Cups

B.B.C. Frittata

Savory Breakfast Casserole

Zucchini Pork Casserole

Hearty Morning Egg Cups

Poached Egg Salad

Crockpot Chicken in a Dip

Stuffed Baby Bellas

Sweet Potato Skins

Artichoke Dip

Pizza Bites

~ chestnut flour

Nutty Pancakes

~ chicken breasts

Amazing Chicken Fajitas

Grilled Chicken Breasts with Garlic

Chicken Casserole

Crockpot Chicken in a Dip

Slow and Easy Jambalaya

Double Meat Gumbo

~ chicken, broth

Asian Lobster Salad

Sweet Potato Soup

Chicken Chowder

Lobster Bisque Paleo Style

Fast & Fresh Tomato Basil Soup

Scallops & Sautéed Veggies

Crabby Mushrooms

Flavorful Beef Stew

Beef and Broccoli

Slow and Easy Jambalaya

Crowd-Pleasing Meatballs

~ chicken, canned

Fruity Salad with Chicken

Chicken Salad-Stuffed Tomatoes

~ chicken, cooked

Hearty Sautéed Peach Salad

Chicken Chowder

Quick Chicken & Veggie Soup

Lettuce Wraps

Chicken Fajitas

~ chicken, wings or drumettes

Homemade Buffalo Chicken

Easy Hot Wings

~ chicken, whole

Hunter’s Chicken

~ chilies, canned green

Slow Cooker Chili

~ chives, fresh

Hearty Morning Egg Cups

Nutty Baked Salmon

~ chocolate, dark and chips

Brownies

Banana Chocolate Pie

Chocolate Donuts

C.C.C. Bars

Chewy Chocolate Chip Cookies

Chocolate Cake

Coconut Bark

Chocolate Raspberry Torte

~ cilantro, fresh

Lettuce Wraps

Asian Lettuce Wraps

Amazing Chicken Fajitas

Colorful Shrimp Salad

Nutty Baked Salmon

Fruity Salsa

Bacon-Wrapped Asparagus

Scrumptious Gazpacho

Scrumptious Gazpacho

~ coconut aminos

Turkey & Eggs

Chili Crepes

Asian Lobster Salad

Asian Lettuce Wraps

Homemade Worcestershire Sauce

Bacon-Wrapped Scallops

~ coconut flour

Pumpkin Gingerbread Muffins

Cinnamon Sweet Buns

Banana Almond Muffins

Coconut Flour Pancakes

Fluffy Coconut Pancakes

Sweet Potato Soup

Chicken Chowder

Lobster Bisque Paleo Style

Basic Paleo Wraps

Baltimore Crab Cakes

Yummy Crab Cakes

Delicious Fruit Dip

Chocolate Donuts

Chewy Chocolate Chip Cookies

Chocolate Cake

Chocolate Raspberry Torte

~ coconut milk

Quiché Cups

B.B.C. Frittata

Cinnamon Sweet Buns

Coconut Flour Pancakes

Freedom Waffles

Nutty Pancakes

Fluffy Coconut Pancakes

Apple Cinnamon Pancakes

Coconut Blackberry Bars

Berry Nutty Breakfast Smoothie

Sweet Potato Soup

Chicken Chowder

Lobster Bisque Paleo Style

Chicken Casserole

Pork Loaf

Delicious Fruit Dip

Scrumptious Gazpacho

Carrot Cake

Banana Chocolate Pie

C.C.C. Bars

Chocolate Coconut Pudding

Pecan Caramel Bars

~ coconut oil

Veggie Frittata

South of the Border Frittata

Turkey & Eggs

Red Pepper & Arugula Omelet

B.B.C. Frittata

Banana Almond Muffins

Nutty Pancakes

Fluffy Coconut Pancakes

Sweet Potato Latkes

Coconut Blackberry Bars

Chocolate Granola Crunch

Hearty Sautéed Peach Salad

Sweet Potato Soup

Easy Vegetable Soup

Chicken Fajitas

Basic Paleo Wraps

Scallops & Sautéed Veggies

Baltimore Crab Cakes

Crabby Mushrooms

Apricot and Coconut Nut Bars

Meaty Meatloaf

Flavorful Beef Stew

Slow Cooker Chili

Beef and Broccoli

Amazing Chicken Fajitas

Grilled Chicken Breasts with Garlic

Turkey Meat Tacos

Hunter’s Chicken

Breakfast Casserole for Dinner

Pork Loaf

Sweet and Savory Pork Chops

Yummy Crab Cakes

Nutty Baked Salmon

Baked Sweet Potato Fries

Easy Hot Wings

Sweet Potato Skins

Fruity Salsa

Carrot Cake

Banana Chocolate Pie

Chocolate Donuts

Lemon Bars

Pecan Caramel Bars

Chewy Chocolate Chip Cookies

Chocolate Cake

Coconut Bark

Apple Cinnamon Cake

~ coconut sugar

Apple Cinnamon Pancakes

Bacon-Wrapped Scallops

Chocolate Coconut Pudding

Chewy Chocolate Chip Cookies

~ coconut, unsweetened

Almond Banana Bread

Coconut Blackberry Bars

Chocolate Granola Crunch

Cranberry Double Nut Granola

Apricot and Coconut Nut Bars

Fruit Salad with Cinnamon

C.C.C. Bars

Chocolate Coconut Pudding

Lemon Bars

Coconut Bark

~ coconut water

Banana Berry Smoothie

~ coffee, ground

C.C.C. Bars

~ coleslaw mix

Apple Coleslaw

~ crabmeat, canned

Baltimore Crab Cakes

Crabby Mushrooms

Yummy Crab Cakes

~ cranberries, dried

Cranberry Almond Bread

Cranberry Double Nut Granola

Fruity Salad with Chicken

Deli Rollups

~ cucumber

Rolled Cukes

Scrumptious Gazpacho

~ dates

Banana Chocolate Pie

Chocolate Donuts

C.C.C. Bars

Pecan Caramel Bars

~ eggplant

Eggplant Bruschetta

~ eggs

Garden Fresh Frittata

Veggie Frittata

South of the Border Frittata

Quiché Cups

Turkey & Eggs

Red Pepper & Arugula Omelet

B.B.C. Frittata

Savory Breakfast Casserole

Zucchini Pork Casserole

Hearty Morning Egg Cups

Cranberry Almond Bread

Pumpkin Gingerbread Muffins

Almond Banana Bread

Cinnamon Sweet Buns

Banana Almond Muffins

Coconut Flour Pancakes

Freedom Waffles

Nutty Pancakes

Fluffy Coconut Pancakes

Sweet Potato Latkes

Apple Cinnamon Pancakes

Coconut Blackberry Bars

Fruity Salad with Chicken

Poached Egg Salad

Basic Paleo Wraps

Eggplant Bruschetta

Baltimore Crab Cakes

Meaty Meatloaf

Crustless Pizza

Chicken Casserole

Meaty Dinner Muffins

Breakfast Casserole for Dinner

Pork Loaf

Nutty Flounder

Yummy Crab Cakes

Paleo Mayonnaise

Crowd-Pleasing Meatballs

Brownies

Carrot Cake

Chocolate Donuts

Lemon Bars

Pecan Caramel Bars

Chewy Chocolate Chip Cookies

Chocolate Cake

Apple Cinnamon Cake

Chocolate Raspberry Torte

~ eggs, hard boiled

No Mayo Egg Salad Wrap

Avocado Deviled Eggs

~ fish fillets

Lemon Pepper Fish

Nutty Flounder

~ flaxseed meal

Chewy Chocolate Chip Cookies

~ fruit, dried

Cinnamon Sweet Buns

~ guacamole

Garlic Hummus

~ ginger, fresh

Banana Berry Smoothie

Asian Lobster Salad

Warm Shrimp Salad

Sweet Potato Soup

Asian Lettuce Wraps

Beef and Broccoli

~ Greek yogurt

Broccoli & Bacon Salad

Crockpot Chicken in a Dip

Deli Rollups

~ greens, fresh

Breakfast Casserole for Dinner

~ ground beef

South of the Border Frittata

Chili Crepes

Breakfast Sausage

Poached Egg Salad

Asian Lettuce Wraps

Meaty Meatloaf

Crustless Pizza

Slow Cooker Chili

Meaty Dinner Muffins

Crowd-Pleasing Meatballs

~ honey, raw

Cranberry Almond Bread

Almond Banana Bread

Cinnamon Sweet Buns

Banana Almond Muffins

Nutty Pancakes

Fluffy Coconut Pancakes

Apple Cinnamon Pancakes

Coconut Blackberry Bars

Chocolate Granola Crunch

Banana Berry Smoothie

Berry Nutty Breakfast Smoothie

Broccoli & Bacon Salad

Warm Shrimp Salad

Apple Coleslaw

Apricot and Coconut Nut Bars

Ribs in a Crock

Brownies

Carrot Cake

Blackberry Cobbler

C.C.C. Bars

Lemon Bars

Pecan Caramel Bars

Chocolate Cake

Apple Cinnamon Cake

~ hot sauce

Homemade Buffalo Chicken

Slow and Easy Jambalaya

Avocado Deviled Eggs

~ jalapeno pepper

Spicy Tuna Salad Wrap

Colorful Shrimp Salad

Fruity Salsa

Crowd-Pleasing Meatballs

Scrumptious Gazpacho

~ jicama

Amazing Chicken Fajitas

~ lemon

Red Pepper & Arugula Omelet

Apple Cinnamon Pancakes

Fruity Salad with Chicken

Warm Shrimp Salad

Poached Egg Salad

Quick Chicken & Veggie Soup

Chicken Fajitas

Scallops & Sautéed Veggies

Chicken Salad-Stuffed Tomatoes

Crabby Mushrooms

Beef and Broccoli

Grilled Chicken Breasts with Garlic

Salmon with a Twist of Lemon

Double Meat Gumbo

Lemon Pepper Fish

Paleo Mayonnaise

Nutty Baked Salmon

Rolled Cukes

Stuffed Baby Bellas

Avocado Deviled Eggs

Easy Shrimp Kabobs

Garlic Hummus

Artichoke Dip

Lemon Bars

~ lettuce leaves

Lettuce Wraps

Chicken Fajitas

No Mayo Egg Salad Wrap

Amazing Chicken Fajitas

~ lime juice

Lettuce Wraps

Steak & Salsa Wrap

Spicy Italian Pork

Double Meat Gumbo

Colorful Shrimp Salad

Fruity Salsa

Bacon-Wrapped Asparagus

Scrumptious Gazpacho

~ lobster, cooked

Asian Lobster Salad

Lobster Bisque Paleo Style

~ mango

Amazing Chicken Fajitas

~ mayo, Paleo

Fruity Salad with Chicken

Spicy Tuna Salad Wrap

Baltimore Crab Cakes

~ macadamia nut oil

Asian Lettuce Wraps

Chocolate Cake

~ macadamia nuts

Lemon Bars

~ mango

Fruity Salsa

~ meat, cooked

Veggie Frittata

Savory Breakfast Casserole

Hearty Morning Egg Cups

Deli Rollups

~ mixed greens

Poached Egg Salad

~ mushrooms

Garden Fresh Frittata

Chili Crepes

Crabby Mushrooms

Crustless Pizza

Hunter’s Chicken

Pork Loaf

Double Meat Gumbo

Stuffed Baby Bellas

Pizza Bites

~ okra

Slow and Easy Jambalaya

~ olives, black

Crustless Pizza

Pizza Bites

~ onion

Garden Fresh Frittata

Veggie Frittata

Chili Crepes

Red Pepper & Arugula Omelet

Savory Breakfast Casserole

Zucchini Pork Casserole

Sweet Potato Latkes

Grilled Taco Salad

Fruity Salad with Chicken

Cabbage and Beef Soup

Easy Vegetable Soup

Chicken Chowder

Fast & Fresh Tomato Basil Soup

Quick Chicken & Veggie Soup

Lettuce Wraps

Chicken Fajitas

Spicy Tuna Salad Wrap

Asian Lettuce Wraps

Scallops & Sautéed Veggies

Crabby Mushrooms

Meaty Meatloaf

Crustless Pizza

Flavorful Beef Stew

Slow Cooker Chili

Amazing Chicken Fajitas

Chicken Casserole

Hunter’s Chicken

Meaty Dinner Muffins

Slow and Easy Jambalaya

Spicy Italian Pork

Pork and Peppers in a Pot

Pork Loaf

Sweet and Savory Pork Chops

Double Meat Gumbo

Yummy Crab Cakes

Stuffed Baby Bellas

Fruity Salsa

Scrumptious Gazpacho

~ onion, green

Chili Crepes

Beef and Broccoli

Colorful Shrimp Salad

Sweet Potato Skins

Pizza Bites

~ orange

Fruit Salad with Cinnamon

Carrot Cake

No Bake Apple Crisp

~ Parmesan cheese

Crockpot Chicken in a Dip

Sweet Potato Skins

~ parsley, fresh

Garden Fresh Frittata

South of the Border Frittata

Turkey & Eggs

Asian Lobster Salad

Easy Vegetable Soup

Chicken Chowder

Quick Chicken & Veggie Soup

Scallops & Sautéed Veggies

Chicken Salad-Stuffed Tomatoes

Baltimore Crab Cakes

Breakfast Casserole for Dinner

Nutty Flounder

Yummy Crab Cakes

~ peaches, fresh or frozen

Hearty Sautéed Peach Salad

~ pecans

Cranberry Double Nut Granola

Fruity Salad with Chicken

Apricot and Coconut Nut Bars

Nutty Flounder

Deli Rollups

Stuffed Baby Bellas

Fruit Salad with Cinnamon

No Bake Apple Crisp

Pecan Caramel Bars

Coconut Bark

~ pepper, jalapeño

South of the Border Frittata

~ pineapple, fresh

Fruit Salad with Cinnamon

Pizza Bites

~ pork

Quiché Cups

Zucchini Pork Casserole

Breakfast Sausage

~ pork chops

Sweet and Savory Pork Chops

~ pork, ground

Pork and Peppers in a Pot

Pork Loaf

~ pork loin

Aromatic Pork Loin

~ pork roast

Spicy Italian Pork

~ pumpkin, 100% canned

Pumpkin Gingerbread Muffins

Almond Banana Bread

~ pumpkin seeds

Pumpkin Gingerbread Muffins

Chocolate Granola Crunch

~ pure maple syrup

Pumpkin Gingerbread Muffins

Bacon-Wrapped Scallops

~ raspberry, fresh

Chocolate Raspberry Torte

~ roast

Roast with a Rub

~ romaine lettuce

Hearty Sautéed Peach Salad

Grilled Taco Salad

Turkey Meat Tacos

~ salmon

Salmon with a Twist of Lemon

Nutty Baked Salmon

~ salsa

South of the Border Frittata

Meaty Meatloaf

Slow Cooker Chili

Turkey Meat Tacos

Pizza Bites

~ scallions

Lobster Bisque Paleo Style

~ scallops

Scallops & Sautéed Veggies

Bacon-Wrapped Scallops

~ sesame oil

Asian Lobster Salad

Easy Shrimp Kabobs

~ sesame seeds

Warm Shrimp Salad

~ shrimp

Warm Shrimp Salad

Slow and Easy Jambalaya

Shrimp Over Spaghetti

Double Meat Gumbo

Colorful Shrimp Salad

Easy Shrimp Kabobs

~ snap peas

Warm Shrimp Salad

Scallops & Sautéed Veggies

~ sour cream

Sweet Potato Skins

~ spaghetti squash

Shrimp Over Spaghetti

~ spinach

Garden Fresh Frittata

Crabby Mushrooms

~ spinach, frozen

Crockpot Chicken in a Dip

Stuffed Baby Bellas

Artichoke Dip

~ steak, sirloin

Beef and Broccoli

~ steak, skirt

Grilled Taco Salad

Steak & Salsa Wrap

~ strawberries

Fruit Salad with Cinnamon

~ sweet bell peppers

Garden Fresh Frittata

Chili Crepes

Red Pepper & Arugula Omelet

Grilled Taco Salad

Asian Lobster Salad

Quick Chicken & Veggie Soup

Lettuce Wraps

Chicken Fajitas

Meaty Meatloaf

Crustless Pizza

Amazing Chicken Fajitas

Hunter’s Chicken

Slow and Easy Jambalaya

Pork and Peppers in a Pot

Colorful Shrimp Salad

Stuffed Baby Bellas

Pizza Bites

Scrumptious Gazpacho

~ sweet potato

South of the Border Frittata

Baked Sweet Potato Fries

Sweet Potato Latkes

Sweet Potato Soup

Sweet Potato Skins

Pizza Bites

~ squash

Veggie Frittata

~ sunflower seeds

Chocolate Granola Crunch

~ tomato, canned

Slow Cooker Chili

Hunter’s Chicken

Slow and Easy Jambalaya

~ tomatoes, diced

Cabbage and Beef Soup

~ tomato, fresh

Red Pepper & Arugula Omelet

Grilled Taco Salad

Fast & Fresh Tomato Basil Soup

Lettuce Wraps

Steak & Salsa Wrap

Chicken Salad-Stuffed Tomatoes

Eggplant Bruschetta

Ribs in a Crock

Colorful Shrimp Salad

Fruity Salsa

Scrumptious Gazpacho

~ tomato, Italian

Meaty Dinner Muffins

~ tomato juice

Cabbage and Beef Soup

Asian Lettuce Wraps

~ tomato paste

Lobster Bisque Paleo Style

Spicy Tuna Salad Wrap

Ribs in a Crock

Pork and Peppers in a Pot

Double Meat Gumbo

~ tomato sauce

Crustless Pizza

Hunter’s Chicken

Crowd-Pleasing Meatballs

~ tomato, sun dried

Veggie Frittata

Double Meat Gumbo

~ tuna, canned

Spicy Tuna Salad Wrap

Rolled Cukes

~ turkey, ground

Quiché Cups

Turkey & Eggs

Turkey Meat Tacos

Meaty Dinner Muffins

Breakfast Casserole for Dinner

~ vinegar, apple cider

Homemade Worcestershire Sauce

Ribs in a Crock

Homemade Buffalo Chicken

Grilled Chicken Breasts with Garlic

Scrumptious Gazpacho

~ walnut oil

Salmon with a Twist of Lemon

~ walnuts

Cranberry Almond Bread

Pumpkin Gingerbread Muffins

Berry Nutty Breakfast Smoothie

Deli Rollups

Stuffed Baby Bellas

Fruit Salad with Cinnamon

No Bake Apple Crisp

~ water chestnuts

Asian Lobster Salad

~ zucchini

Zucchini Pork Casserole

Cranberry Almond Bread

Warm Shrimp Salad

Easy Vegetable Soup

Flavorful Beef Stew

Additional Resources

Gluten-Free Slow Cooker: Easy Recipes for a Gluten Free Diet

Paleolithic Slow Cooker Soups and Stews: Healthy Family Gluten-Free Recipes

Paleolithic Slow Cooker: Simple and Healthy Gluten-Free Recipes

Going Paleolithic: A Quick Start Guide for a Gluten-Free Diet

4 Weeks of Fabulous Paleolithic Breakfasts

4 MORE Weeks of Fabulous Paleolithic Breakfasts

4 Weeks of Fabulous Paleolithic Lunches

4 Weeks of Fabulous Paleolithic Dinners

About the Author

Amelia Simons is a food enthusiast, wife, and mother of five. Frustrated with traditional dieting advice, she stumbled upon the Paleolithic lifestyle of eating and has never looked back. Without bothering to count calories or stress about endless hours of exercise, eating the Paleolithic way enabled Amelia and her husband to effortlessly drop pounds and lower their cholesterol.

Amelia now enjoys sharing the Paleolithic philosophy with friends and readers and finding new ways to turn favorite recipes into healthy alternatives.

Copyright

2012 by Amelia Simons

Kindle Edition

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Table of Contents

COPYRIGHT

Other Books by Amelia Simons

A Little Taste of the Paleolithic Lifestyle

4 WEEKS OF PALEOLITHIC BREAKFASTS

FRITTATAS & EGG DISHES

Garden Fresh Frittata

Veggie Frittata

South of the Border Frittata

Quiché Cups

Turkey & Eggs

Chili Crepes

Red Pepper & Arugula Omelet

B.B.C. Frittata

Savory Breakfast Casserole

Zucchini Pork Casserole

MUFFINS & BREADS

Hearty Morning Egg Cups

Cranberry Almond Bread

Pumpkin Gingerbread Muffins

Almond Banana Bread

Cinnamon Sweet Buns

Banana Almond Muffins

PANCAKES & WAFFLES

Coconut Flour Pancakes

Freedom Waffles

Nutty Pancakes

Fluffy Coconut Pancakes

Sweet Potato Latkes

Apple Cinnamon Pancakes

GRAIN-FREE CEREALS

Coconut Blackberry Bars

Chocolate Granola Crunch

Cranberry Double Nut Granola

SMOOTHIES & MORE

Banana Berry Smoothie

Berry Nutty Breakfast Smoothie

Breakfast Sausage

4 WEEKS OF PALEOLITHIC LUNCHES

SALADS

Hearty Sautéed Peach Salad

Broccoli & Bacon Salad

Grilled Taco Salad

Fruity Salad with Chicken

Asian Lobster Salad

Warm Shrimp Salad

Poached Egg Salad

SOUPS

Cabbage and Beef Soup

Sweet Potato Soup

Easy Vegetable Soup

Chicken Chowder

Lobster Bisque Paleo Style

Fast & Fresh Tomato Basil Soup

Quick Chicken & Veggie Soup

WRAPS

Lettuce Wraps

Chicken Fajitas

No Mayo Egg Salad Wraps

Spicy Tuna Salad Wraps

Steak & Salsa Wrap

Asian Lettuce Wraps

Basic Paleo Wraps

QUICK BITES

Scallops & Sautéed Veggies

Chicken Salad Stuffed Tomatoes

Eggplant Bruschetta

Baltimore Crab Cakes

Crabby Mushrooms

Apple Coleslaw

Apricot and Coconut Nut Bars

4 WEEKS OF PALEOLITHIC DINNERS

BEEF

Roast with a Rub

Meaty Meatloaf

Ribs in a Crock

Crustless Pizza

Flavorful Beef Stew

Slow Cooker Chili

Beef and Broccoli

POULTRY

Homemade Buffalo Chicken

Amazing Chicken Fajitas

Grilled Chicken Breasts with Garlic

Chicken Casserole

Crockpot Chicken in a Dip

Turkey Meat Tacos

Hunter’s Chicken

PORK

Meaty Dinner Muffins

Aromatic Pork Loin

Slow and Easy Jambalaya

Breakfast Casserole for Dinner

Spicy Italian Pork

Pork and Peppers in a Pot

Pork Loaf

Sweet and Savory Pork Chops

SEAFOOD & FISH

Shrimp Over Spaghetti

Salmon with a Twist of Lemon

Double Meat Gumbo

Lemon Pepper Fish

Nutty Flounder

Yummy Crab Cakes

Colorful Shrimp Salad

Nutty Baked Salmon

PALEOLITHIC APPETIZERS

Rolled Cukes

Deli Rollups

Stuffed Baby Bellas

Fruit Salad with Cinnamon

Avocado Deviled Eggs

Baked Sweet Potato Fries

Easy Shrimp Kabobs

Garlic Hummus

Bacon-Wrapped Scallops

Easy Hot Wings

Sweet Potato Skins

Fruity Salsa

Delicious Fruit Dip

Artichoke Dip

Bacon-Wrapped Asparagus

Pizza Bites

Crowd-Pleasing Meatballs

Scrumptious Gazpacho

PALEOLITHIC DESSERTS

Brownies

Carrot Cake

No Bake Apple Crisp

Blackberry Cobbler

Banana Chocolate Pie

Chocolate Donuts

C.C.C. Bars

Chocolate Coconut Pudding

Lemon Bars

Pecan Caramel Bars

Chewy Chocolate Chip Cookies

Chocolate Cake

Coconut Bark

Apple Cinnamon Cake

Chocolate Raspberry Torte

Index of Main Ingredients in Recipes

Additional Resources

About the Author

Copyright