This nutty fudge has everything you desire in the perfect snack: Chocolate, low-carbs, high-nutrition, rich flavor, and crunchy nuts. However, what looks like a decadent sweet, secretly hides nutrient-dense foods likes hemp nuts, flaxseeds, bee pollen, chia seeds, and oh yes, beets!
Is it a snack, a dessert, or a meal? Well, it’s whatever you want it to be! Chock-full of high anti-oxidant chocolate and superfoods, these flourless brownies taste like pure decadence, but they’re really a meal in a bar. While your taste buds are spinning for joy, your body is soaking up nutrient-dense goodness. Surprisingly, they’re made with whole vegetables and fruits, cacao, hemp, chia, and protein powder. If you use one of these natural zero-carb sweeteners, they’re 100% guilt free – meaning you get pure satisfaction, super-low carbs, no calories from sugar, and no blood sugar spike. Hooray! I’m
Here’s a foolproof recipe for thick, luscious coconut yogurt. This recipe has a rich flavor and dense texture, almost like Greek yogurt. It’s Paleo, dairy-free and vegan. It tastes great with fruit, and is easy to digest. Coconut yogurt is naturally sweeter than milk yogurt, so it doesn’t need to be sweetened. You can add a bit of raw honey if you like. Fermented foods help to build healthy intestinal flora, the foundation of a healthy immune system. If you’re dairy-intolerant, you’ve probably noticed that store-bought coconut yogurts contain chemicals, stabilizers, and sweeteners. Homemade coconut yogurts are often thin and
Liver is more than a seasonal delicacy. It is one of Nature’s most potent superfoods! This pate tastes rich and creamy, much like traditional pâté de foi gras. The main difference is you can make it in 15 minutes or less. I wanted a way to prepare liver with minimal cooking for a soft texture, and to preserve essential nutrients. This came out velvety smooth and luscious. Use any type of pasture-fed liver such as chicken, beef, duck, etc. Refrigerate up to 3 days. Or you can freeze in ice cube trays overnight; then transfer cubes to a zip-lock freezer
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 Instructions In a food processor, add all ingredients:
I’m so excited about the new breakfast recipes that are coming out of my kitchen. Here’s a sneak preview of a fantastic Orange Marmalade that takes just 20 minutes to make. It’s yummilicious on toast with almond butter. Oranges are naturally sweet, so it doesn’t take much sweetener to make a marvelous marmalade. I used zero-carb chicory root Just Like Sugar, or you can use raw honey, or your favorite Paleo sweetener. The best oranges for marmalade have thin skins, such as Valencia oranges. I do not recommend Navel oranges as they have a thick white pulp which is very
Irresistibly crispy and rich, these delicate cookies are easy to make. So light and flavorful, you’d never guess they’re grain-free and Paleo. Enjoy them with a hot Chai Tea Latte, a Paleo Coffee, or just plain. This recipe is designed to allow you to sweeten to your own taste. Level 1 is minimum, Level 2 is average, Level 3 is sweet. As your taste buds and body become more sensitized to the flavors of real food, you’ll need less and less sweetener. A food processor is helpful, but not required. You’ll need a rolling pin and a cookie cutter (or
I’m so excited about this new discovery! Easy Vegan Mayonnaise that’s smooth, delicious, and healthy too! Slather it on sandwiches or wraps. Use it a dip, a salad dressing, or a sauce for veggies. I wanted a creamy homemade mayo that’s ready in minutes, with no risk of curdling in the blender, no worries about eggs spoiling, and no sugary store-bought mayo with gmo oils. Just pure and healthy with a smooth, spreadable texture. This mayo doesn’t taste exactly like Hellman’s. It has that rich and subtle flavor of – well, hemp. I discovered the recipe by accident when making
It’s strawberry – rhubarb season, a delightful summertime treat not to be missed. So I decided to experiment with a cobbler in a cup. Yes, baked in a cup! It’s very easy, high-protein, low carbs, high in nutrition, gluten free, and Paleo. This is THE original “cup cake”, which makes a great snack or dessert for one person. It’s also super-easy for breakfast! Just stir the ingredients together when you wake up, and put it in the oven. By the time you’re out of your shower, dressed, and checking your messages, breakfast is served! That’s what I had this morning.
So satisfying as a breakfast or snack with a warm cup of brew, Pumpkin Bread is a comfort food any time of year. This is a low-carb, Paleo-style bread, so it’s grain-free, with natural, zero-sugar sweeteners. About Paleo sweeteners… I love honey, a true Paleo sweetener, however I don’t use it much because it is extremely high in sugar and carbs, much like cane sugar! Honey will give you a nice big blood sugar spike, and that’s not how I want to start my day. I stopped using Stevia when I discovered it is highly processed with chemicals, which is
Hello to the weekend! Eating berries out in Nature is all I want to do! OK, I called them wild, but they’re actually cultivated raspberries, strawberries, blackberries, and blueberries from the Farmers’ Market. Let the berries speak for themselves – they’re delightful plain, and even better with a bit of lemon juice, natural sweetener and Instant Coconut Whipped Cream. If you want to go wild, you can add a delicious Paleo shortcake. I did BOTH! Fresh Berries are loaded with vitamins and anti-oxidants, so I eat them as much as I can. They’re preciously expensive all winter, and now that
I was so in love with the Berry Superfood Crumble Bars, I couldn’t get them out of my mind. So I made them with a rich chocolate raspberry filling. Oh, I promise they’re decadently yummy! But more importantly, they’re chock full of superfood nutrition, such as cacao nibs, protein powder, and chia seeds. This is a high-protein, high-Omega-3 recipe that will go easy on your blood sugar. The crust uses chia seeds as a binder, however you can substitute an egg if you prefer. Chocolate does contain caffeine, which may keep children (and adults) awake at night. If this is
These yummilicious bars have a fruity berry filling and crumb topping. I’m always looking for easy, nutrient-dense breakfasts, snacks, or desserts that are low in sugars. These are loaded with high anti-oxidant berries and superfoods. The crust uses chia seeds which are high in protein and Omega-3 oil, instead of eggs. The filling is made with fresh berries, avocado, and optional goji berries. A Vegan breakfast or snack, you can assemble them the night before and bake in the morning. If you’re sensitive to nightshades, omit or substitute the goji berries. You’ll need a 9 x 9-inch pan and a
These yummy biscuits taste just like spicy cornmeal biscuits, only better! They’re a crispy, Paleo, gluten-free version of that decadent cheese biscuit you’d dunk in your Southwest tortilla soup. I served them with Coconut Chipotle Butter – see the easy recipe below. These biscuits are quite salty and spicy, however you can modify the recipe to suit your needs. You’ll need a food processor to grind the shredded coconut – it won’t work in a blender or hand- grinder. Makes about 12 2-inch savory biscuits. Print Chili Cheese Biscuits with Chipotle Butter Rating: 51 Ingredients Dry Ingredients: 1 cup shredded
Is it really possible to bake a pie with no pre-made crust? Yes it is! This is a deeeelicious, gluten-free, Paleo quiche you can make in just one step. When it bakes, there’s a magical crust on the bottom, sides, and top. The crust is created by layering the ingredients: coconut butter, cooked meat, onions, veggies, and pour the batter on top. Then bake, and presto! Your delicious pie is ready. Vary the recipe 1,000 ways – add your favorite veggies, leftover diced meat, and it always comes out yummy! This recipe is adapted from my Mom’s “Impossible Quiche”, her
I used to think tater tots were silly. Well, they really are. Then I invented an easy way to make them super-healthy. Oh my! These crispy bites are flavorful, addictive, and healthy with all unrefined ingredients! Just grate raw sweet potatoes, mix the ingredients, roll into balls, and fry or bake them. Baking is much healthier, and tastes equally delicious. Why pre-cook the sweet potatoes? After all, cooking them twice takes time and destroys more nutrients. I googled the history of tater tots and read they were developed by Ore-Ida to use up leftover broken French fries. A brilliant plan!
I’m not Irish, but I love Ireland and I especially love GREEN. Here’s an absolutely delicious, INSTANT and refreshing mint mousse that will make your taste buds AND your blood cells tingle. It’s so easy, just blend and enjoy in 5 minutes. I would NEVER use food coloring, so I had to come up with a HEALTHY way to create the prefect color of green. Well, why not chlorophyll, the original phyto-chemical that makes plants green? Cholophyll controls photosynthesis, AND it is a powerful body de-toxifier. You should probably be taking this anyway, because it increases the oxygen available to the
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
Unbelievably easy and decadently wonderful, this chocolate pudding is instant! It’s made with blended sweet potato and cacao. Children and adults love the rich flavor, reminiscent of a Southern chocolate sweet potato pie. Mmmmmm! A quick and healthy snack or dessert, no one would guess they’re eating vegetables! Sweet potatoes are an excellent source of beta-carotene and Vitamin A, an important antioxidant. They’re high in Vitamin B6, which is critical in preventing hardening of the arteries. Sweet potatoes also contain healthy fiber, which gives them a “slow burning” quality. The suggested sweetener is Just Like Sugar Table Top natural chicory
That’s right, it’s blue! Once in a blue mousse, you discover something so fabulous that it jump-starts your day in 2 minutes! This creamy blueberry mousse gives you everything you need – smooth texture and great flavor for vital health. It’s instant – just blend and enjoy immediately! Use it as an afternoon pick-me-up or easy dessert. The thick texture comes from natural pectin in blueberries; and the rich creaminess comes from blended avocado. Blueberries are loaded with healthy polyphenols known as anthocyanins, powerful antioxidants that neutralize free radicals in the body. Anthocyanins are what makes blueberries blue in color.
I love sharp cheddar cheese! This Paleo-Vegan cheese tastes almost exactly like Wisconsin cheddar, except it’s dairy-free. It is a firm, rich, creamy cheese, with a slightly tangy flavor. Delicious on crackers, slice it for sandwiches, grate it into salads and soups, or use it to make vegan cheese sauce for veggies. It is made with coconut butter, lemon and a few other secret ingredients you can find in any healthy grocery. It’s easy to make – just blend, chill, slice, and eat! It keeps well in the freezer, so you can use it whenever you want. Allow it to
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
Homemade mayo is way better than store-bought. It contains real lemon juice, healthy oils, and tastes great in salads or dips. This is also a vegan mayonnaise recipe, and a Paleo mayo, because it contains no eggs or soy. That means it’s perfect for picnics and packed lunches, as it can sit out of the refrigerator all day with no worries. And it’s instant so you can use it immediately. This healthy mayonnaise is made from olive oil and coconut oil, which gives a beautiful thick texture. It is deliciously smooth in chicken salad, egg salad, or on crackers. You’ll want
Here’s one of the best Paleo lunch ideas: Wraps! I love them because I can eat them with my hands like a sandwich. Just blend and cook in 5 minutes, or make ahead and freeze. Fill them with egg salad, chicken salad, salmon, leftovers, raw or cooked veggies, whatever you have on hand. I filled it with a spinach-fennel salad with sprouts and it was yummy! These veggie wraps are green with blended vegetables. Makes 6 wraps. Print Paleo Lunch Wrap Rating: 51 Ingredients 3 large eggs (See The Best Eggs are Pasture-raised Organic) 2 tablespoons arrowroot powder 2 pinches
Everyone loves this tasty blue cheese dip, no matter what their diet! It tastes just like traditional blue cheese dip, except it is Vegan, Paleo, and dairy-free. A healthy appetizer you can make it in 5 minutes flat, it’s made with coconut butter and lemon to mimic that authentic “Bleu Cheese” flavor. Just blend and serve immediately, or chill for an hour to thicken even more. Make this as an elegant vegetable dip or hors d’oeuvre for any gathering. It tastes delicious with Paleo Sesame Seaweed Crackers, Gluten-Free Cheese Crackers, or Healthy Buffalo Chicken Wings! Makes 1 1/4 cups dip.
I just discovered an easy breakfast or snack everyone loves. It’s a flexible one-dish meal, bag lunch, or finger food for holiday parties, picnics and travel. Like an omlet in a muffin, it’s chock full of vegetables, and high in protein too. Kids love to eat them with their hands – no need for a fork. They’re delicious cold or at room temperature. I use dairy-free Vegan Parmesan Cheese. It’s quick to make and store in the freezer, however you can substitute your favorite cheese, or skip it. I’ve found the best eggs are fresh from a friend with chickens, or organic pasture-raised – see my post The Best
Today I was in the mood for spicy pumpkin-flax muffins. These are my favorite Paleo muffins, and they’re loaded with nutrition. Flax is an amazing food – not only is it high in Omega-3 essential fatty acids and fiber. It also promotes cellular health, and binds grain-free baked goods like no other ingredient. This recipe is a good use for pumpkin cuttings. Or you can substitute butternut squash, which tastes every bit as delicious as pumpkin, and is quick to peel. I cut it into cubes and steam it in minutes, or buy it pre-cubed in the grocery. These muffins taste fantastic with Caramel Apple
This creamy frosting has the irresistible flavor of caramel apples. Kids love it, and it tastes delicious on everything, from Applesauce Cake to Gingerbread. Even better, it is instant! Just whip it up in a food processor and ice your cake. No cooking, no waiting. I use tart apples like Pink Lady, Granny Smith or Fuji because they’re low in fructose sugars. This frosting pairs beautifully with Pumpkin Flax Muffins. Makes 2 1/2 cups, enough for 12 cupcakes. Find more Paleo Desserts at my website PaleoDesserts.com! Print Paleo Apple Buttercream Frosting Rating: 51 Ingredients 1 tart apple, peeled, seeded and cut in chunks
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