You don’t have to be Vegan to love these meatballs. Everyone goes crazy for them. Call them “no meatballs”, with a taste so much like meat, you won’t miss it. They’re Paleo, Vegan, free of eggs, beans, soy, flour, grains, and breadcrumbs. They’ve got that “Mamma Mia” Italian flavor, without any cheese. What’s in them, you may ask? Aha! I’ll tell you. They’re made with high-protein nuts, chia seeds, protein powder, vegetables, and other magical hunt-and-gather ingredients. Serve with the tomato sauce below. Or if you’re intolerant to Nightshades, try serving them with Zucchini Spaghetti and No-Tomato Sauce. Zoodles are
Delicata squash is a satisfying, nourishing meal, and the hollow center is perfect for stuffing. Even better, you can eat the skin! Here’s an easy breakfast, lunch or dinner that’s perfect for the fall season. Add herbs and spices to vary it as you like. Serves 2. Print Baked Egg in Squash with Bacon Rating: 51 Ingredients 1 medium delicata squash 1 green onion, diced 2 tablespoons Vegan Cream Cheese, or goat cheese 1 tablespoon teaspoons cooked bacon 2 large eggs Instructions Preheat oven to 350 degrees. Line a small baking tray or dish with parchment paper. Slice the squash
Calzone are a flavorful meal or healthy snack on the go. Gluten-free and grain-free, everyone loves a little taste of Italy in a pocket! And they freeze beautifully – just pull them out 20 minutes before you need them, and heat in any oven, even a toaster oven. Yield: 8 – 10 Calzone. Print Paleo Calzone Rating: 51 Ingredients Filling: 2 tablespoons olive oil ½ onion, diced 1 clove garlic, crushed or diced 4 ounces loose Italian sausage 8 ounces fresh mushrooms, sliced 1 tomato, finely chopped, optional 3 large eggs 2 tablespoons nutritional yeast 1 tablespoon lemon juice 1/8
Here’s a super-easy avocado dip that’s delicious on everything. It’s a dip for veggies, a pizza or pasta sauce, sandwich spread, mayo substitute, topping for sauteed veggies, meats, or garnish on your fried eggs. It’s easy with a food processor, but you can make it in any blender, or mash it by hand. Makes 1 cup spread. Print Avocado Pesto Rating: 51 Ingredients 1 ripe avocado 2 tablespoon lemon juice 2 tablespoons olive oil 1/4 to 1/2 cup fresh basil 1 clove garlic, pressed 2 teaspoons nutritional yeast 1/4 teaspoon unprocessed salt 1/4 cup nuts or nut butter Instructions In
Somebody asked me for a super-quick personal pizza. Was it you? Well, here it is! So simple you can bake in a toaster oven and eat it for breakfast, lunch or dinner. The delicious secret is my 3-minute Pizza Crust. I topped it with Avocado Pesto, arugula, bacon, and egg. You can use any sauce or toppings you want. Serves one. Print Paleo Personal Pizza Rating: 51 Ingredients Toppings: 3-4 tablespoons Avocado Pesto, Vegan Cheddar Cheese, No-Tomato Sauce, or your favorite pizza sauce. Handful arugula or baby spinach 2 tablespoons cooked bacon pieces, optional 2 tablespoons herbs such as green
I’m super-excited about this new discovery! It’s so delicious, easy to make, AND it tastes just like authentic Italian Pesto Pasta, only better. Zucchini noodles with avocado basil pesto is Paleo, vegan, gluten-free, and dairy-free. You’ll swear it’s real pasta and Parmesan cheese! I created this for a Memorial Day gathering, and everyone loved it. No one could believe the pesto is made of avocado, nuts, and lemon juice. I made two versions of the recipe: One is vegan with zucchini noodles and pesto sauce. For the other I added a chicken saute. Both were a huge hit! Let’s talk
When you’re feeling weak and tired, bone broth is the #1 best cure. Real broth tastes delicious and is easy to simmer for hours or overnight while you’re doing other things. I learned this traditional Italian recipe in Venice. It is different from American bone broths in that it uses plenty of vegetables, and focuses on the flavorful tail bone or “coda”. Tail bones are high in cartilage and tasty spinal meat, which must be boiled to extract. There’s nothing like homemade soup from real tail bones. Commercial broths are usually made from animal skin with sugar or MSG. However
I love authentic “carbonara”, but it’s loaded with carbs, which cause me to gain weight. THIS delicious Paleo version is super-low-carb! Zucchini noodles are the key to an easy meal. I left the table feeling satisfied, not stuffed. Traditional Italian “carbonara” is made with raw eggs cooked on contact by boiling hot spaghetti. I didn’t want to boil delicate zucchini noodles, as they’d fall apart. I could steam them, but wasn’t sure they’d be hot enough to cook the eggs on contact, and some people worry about eating raw eggs (However, I enjoy raw organic pasture-raised eggs all the time!).
Today I discovered fresh organic peas in the market! When I’m in Italy, fresh peas in the pod are a sign that spring is exploding. Everyone runs home to make this risotto, called “Risi e Bisi” in Venetian dialect, or “Rice with Peas”. However you won’t find this yummy cauliflower risotto in Italy! It is Paleo, Vegan, free of gluten, grains, and dairy. Traditional Italian risotto must be stirred continuously for 20 minutes to give the rice a thick, creamy texture. Then just before serving, you add tons of butter and Parmesan cheese! To mimic that creamy Parmesan quality Paleo-style,
Authentic Italian Focaccia is hard to find. Here’s an easy gluten-free, Paleo recipe that is so satisfying that I’m back in the piazza in Tuscany. Delicious with or without onions, warm focaccia is a delicious snack or accompaniment for any meal. We ate it last night with Paleo Meatloaf and green salad. The subtle flavors of onion and olive oil were a hit! No equipment needed. Makes a 12-inch focaccia. Print Focaccia Rating: 51 Ingredients Focaccia Glaze: 1 tablespoon filtered water 1 1/2 tablespoons olive oil 1 teaspoon coarse salt Onion Topping: 1 large onion, sliced very very thin. 1
This is a fantastic crispy flat bread with a savory topping that’s great for vegans and anyone avoiding eggs. It’s something like a Focaccia Pizza, topped with my delicious “Vegan Parmesan Cheese” that tastes just like “Parmigiano Reggiano”. Chia seeds are a highly nutritious egg-substitute that creates a soft, pleasing texture in the bread. White chia seeds are available in most whole food groceries, and disappear in the the bread. Black chia seeds will make black spots, but it will taste just the same.Quick to make, you can eat Focaccia as a snack, a meal accompaniment, or serve as an
I love traditional saffron risotto, made with arborio rice and lots of Parmesan cheese! Just so you’re not deprived, here’s a cauliflower rice recipe that tastes almost the same. Paleo cauliflower rice is a quick and easy low-carb side dish, and I find it lighter on the digestion than rice. The “cheese” sauce is deliciously rich, and comes very close to that Italian “Milanese” flavor. Saffron is one of my favorite spices. Although I’ve cooked with it for years, I recently learned it comes from the pistils of a crocus, and has to be delicately plucked from the flower. No
An authentic Italian risotto, re-invented Paleo style, means it has a wonderful broth, and rich, deep flavor of Parmesan cheese. I was planning a cauliflower risotto for you today. But someone in the family cooked up a batch of sprouted quinoa that has to be used. Wow! It tastes incredibly delicious and so easy! You can make this recipe with EITHER quinoa or riced cauliflower. I should warn you that the Paleo Police are on the fence about quinoa. Technically, quinoa is neither a grain or a grass – it is related to Swiss chard, spinach and beets, however some
Wow! What an easy and delicious way to eat asparagus! I prefer asparagus steamed al-dente, so it’s sublime flavor comes through. Gremolata sauce sounds fancy – but how simple is lemon zest, lemon juice, garlic and parsley? No equipment required. Asparagus is a rich source of glutathione, a detoxifier and antioxidant that helps break down free radicals. It powerfully prevents diabetes by helping to balance insulin levels. It is a natural diuretic, promoting kidney health. We wouldn’t want to forget that asparagus is an aphrodisiac, one of the best foods to increase libido – just notice its shape. Lemon zest
If you wake up in Milan, Venice, or Palermo, biscotti are always there for breakfast. But you won’t find THESE biscotti in Italy! That’s because they’re Paleo, low-carb, gluten-free and grain-free, so you’re guaranteed to have a great day! Fantastic for dipping in your herbal Paleo Coffee or Spiced Chai Tea Latte, that crispy ‘crack’ might alert your morning brain to the subtle and delicious aromas of almond and anise. Every Italian home has it’s own closely guarded recipe for biscotti, and this is my own. Try it and let me know how you like it! Makes about 30 biscotti.
Here’s a quick and delicious gluten-fee, grain-free pizza crust. It has a slightly crispy texture with a rich flavor of garlic and herbs. It’s a snap to make, as this pizza dough recipe has no yeast. This saves time, so you can mix it, press it in the pan, and use it! I prefer a no-yeast pizza crust because it saves a lot of time. You can make this Paleo pizza crust in either 12″ or 16″ size, a find the ingredient amounts for both sizes below. A round pizza pan or any flat tray will work fine – just
This Barbecued Chicken Pizza is a full meal deal, alive with the flavor of tender BBQ chicken chunks, mushrooms and onions. Every great pizza needs cheese! So I top it with Vegan Mozzarella Cheese, an option that adds delicious richness to every bite. The crust is like a focaccia crust, with yummy savory herbs. This is a nightshade-free Pizza, which means it is free of tomatoes, peppers, potatoes and eggplant. Nightshades are common allergens that can create intestinal perforations – learn how in my article “Beware of Nightshades”. Instead of tomato, I suggest delicious No-Tomato Sauce, and you’ll never miss
I created this recipe by accident, and it has become my absolute favorite “cheese” for Vegan Pizza and Paleo Pizza. We DO want cheese on our pizza! It slices beautifully, and uses pure coconut instead of dairy. While it’s not an exact duplicate of the taste, it’s so close that when you serve it, the enthusiasm takes center stage and no one notices it’s not cheese. This recipe is also free of soy, gmo, and stabilizers or thickeners like so many “Vegan” cheeses. You’ll need a good blender and a bit of patience, but the reward is definitely worth it!.
I used to love my Mom’s baked chicken parmesan because it was crispy, flavorful, and the whole house filled with delicious aromas. This easy recipe is Paleo-adapted, free of gluten, grains, dairy, and I promise you’ll love every bite. Instead of cheese, it uses lemon, coconut butter, nutritional yeast and Vitamin-C crystals. Try it – you’ll be amazed! I buy organic pasture-raised chicken because I like to make sure my chickens are healthy, getting quality non-gmo feed, and have room to walk around and eat bugs! I prefer to bake chicken parmesan in the oven so it is crispy, and
Biscotti are made for dipping – and why not dip them in chocolate? I admit the thought of Paleolithic Chocolate Biscotti seems over-the-top decadent. When you taste them you’ll forget about all that! It took several tests to get them to stay together, since these are gluten-free. They’re very delicate, so take care in cutting them. Even though they seem like they’re going to fall apart completely, they will adhere in the second baking and you will have true biscotti. The word Biscotti is the plural form of biscotto. I was amazed to learn it comes from the Latin word
My favorite Italian dessert is also the easiest. This is not a fancy tart – it’s just an everyday sweet with apples and cinnamon that always pleases. It’s fun to make with children because it NEVER FAILS! That’s why it is often suggested for beginning Italian cooks. It uses common ingredients that most people have on hand, so it’s a favorite last minute treat! This is called torta di mele morbida (soft apple tart), and it is Paleo-adapted from my friend Giorgia Pistellato’s family recipe in Venice, Italy. For best results, follow this recipe exactly. Equipment needed: A food processor.
Fun to make and fun to eat, Zucchini Pizza Bites are a delightful appetizer, party food, snack or side dish. It’s a simple pizza on a zucchini slice, but people go crazy for this delicious treat. The recipe is truly Paleo, Vegan, and Nightshade-free when you use No-Tomato Sauce and Vegan Mozzarella “Cheese”. (However, you may choose to substitute your favorite tomato sauce and real cheese if you like.) I prefer to make the sauce and mozzarella “cheese” ahead of time and freeze them to keep on hand for quick meals. The cheese recipe makes 1 1/3 cups, which is more than you need for Pizza Bites. The leftover cheese
Watch out! There’s a new Pizza in town. If you have a Pizza Passion like me, get ready. This Paleo Pizza is loaded with flavor and nutrition. It’s a real meal. Most pizzas don’t excite my senses – they’re often tasteless with processed ingredients, acidic tomatoes, or don’t satisfy my craving. However this pizza is luscious and alive with real-food flavor. A pizza dough should be delicious! Here’s a recipe for easy yeast-free 12″ crust. Or take a look at my yummy Paleo Pizza Dough recipe in various sizes. No-Tomato Sauce is my go-to topping because it is delicious and free
I love Italian food, especially when it’s pasta with tomato sauce. However my body prefers this amazing recipe with zucchini pasta, No-Tomato Sauce (or your favorite pasta sauce), and Vegan Parmesan Cheese. Zucchini spaghetti is easy on a mandoline slicer, or a vegetable spiralizer. A steamer is best for the zucchini - I bought an inexpensive silicon one that fits inside a saucepan. Why eat spaghetti that’s high in carbs and empty calories? I react to the acidity in tomatoes, a nightshade food that is a very recent addition to the human diet. However I can eat this delicious recipe that’s low in carbs, dairy-free and nightshade-free. Hooray! Serves 4 Print
This is a fabulicious sauce for anyone who loves Italian food and doesn’t tolerate nightshade vegetables, which are common allergens (tomatoes, peppers, potatoes, and eggplant). Instead of tomato, this recipe uses carrot, beet, sweet potato, and lemon. However you’ll never know when you taste it, because it is just as mellow and sweet as the best Italian “sugo” you ever had. My guests are always amazed at the delicious flavor, and never guess there’s no tomato. This Paleo Tomato sauce is not acidic like so many, and far superior to any store-bought sauce. It is perfect for Paleo Pizza, Lasagna, Spaghetti, or any recipe that uses red sauce. Easy to make
My friends go crazy for this amazing lasagna. With its rich layers and luscious flavors, every bite transports me to Italy. However I can’t eat wheat pasta, Parmesan cheese, ricotta or tomatoes. So this recipe uses zucchini noodles, Vegan Ricotta filling, Vegan Parmesan Cheese, and No-Tomato Sauce. Or you can use your favorite tomato sauce. My friends prefer this Paleo Lasagna to the standard recipe because of it’s rich Italian flavor – so authentic no one believes it is alternative. I prepare the Vegan Parmesan Cheese and No-Tomato Sauce ahead of time and freeze them. Tomatoes are a member of the nightshade family,
I never thought I’d invent Vegan Parmesan Cheese. Well, here it is! Ladies and gentlemen you can grate it, slice it, or cut into chunks. It is dairy-free and fabulicious! Instead of milk, it uses coconut butter, lemon, nutritional yeast, and Vitamin C crystals for that sharp, aged cheese flavor. This Paleo Parmesan cheese looks, tastes, slices and grates just like authentic Parmigiano Reggiano. I can’t stop eating chunks of it as I write this post. Grate it on salads, stir it into soups, use it in Paleo Lasagna or Zucchini Spaghetti. OK, sprinkle it on everything! It’s very easy to make, just blend and chill. It freezes well and
One of the most beautiful and isolated retreats in the world lies in the Casentino mountains in Italy, about 50 km from Florence. The Sanctuary of La Verna was founded there by St. Francis of Assisi in 1213. If you’re lucky enough to visit, you’ll be invited to taste Gnocchi del Casentino, the traditional dish made with wild greens from the forest. For centuries the Franciscan monks have gathered wild dandelion, chicory, curly endive and nettles to make these gnocchi. This recipe is adapted to be Gluten-free, Vegan and Paleo, using no cheese or flour. Instead it uses coconut, nutritional yeast, and lemon
Paleo Pesto looks and tastes just like traditional basil pesto. The classic Italian recipe has basil, pine nuts and Parmesan cheese. However this recipe is dairy-free. Instead of Parmeggiano Reggiano, it uses lemon and nutritional yeast to mimic the sharp cheese flavor. This recipe is easy and delicious on Gluten-Free Herb Crackers. Or use it as a sauce over Zucchini Spaghetti. You can even freeze this pesto in an ice cube tray – then remove the cubes to a freezer storage bag. You’ll need a food processor. Makes 1 cup Pesto. Print Paleo Pesto Rating: 51 Ingredients 2 cups fresh
In the Italian countryside, or “campagna”, everybody knows how to cook artichokes. This is the quickest and one of the most delicious ways to prepare them. When I have only 15 minutes, this is my favorite vegetable. Artichokes are one of the best foods to build liver health and to balance blood sugar. Steaming artichokes is quick and healthy because the temperature that never exceeds boiling 212°F, protecting valuable vitamins and enzymes. This recipe is easy – just cut a raw artichoke in half and steam it face down while you make the dipping sauce. Serves 2 Print Artichokes di