Ingredient: sea salt

Paleo Almond Pancakes Recipe

With this Paleo almond pancakes recipe, breakfast can be a healthy and scrumptious! Top these perfect pancakes with toasted almonds and fresh berries for a perfectly blended flavor.

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Paleo Almond Pancakes
Course Breakfast
Cuisine Paleo
Servings
Ingredients
Course Breakfast
Cuisine Paleo
Servings
Ingredients
Instructions
  1. In a bowl, mix together eggs, almond milk, honey, almond flour, coconut oil, and salt.
  2. Heat a large pan or griddle on medium heat and add some oil to lightly coat pan.
  3. Pour pancake batter onto the pan or griddle, making sure there is enough space between each pancake.
  4. Cook for about 4 minutes, or until edges start to brown.
  5. Gently flip pancakes and cook for an additional 4 minutes or until edges start to brown.
  6. Serve with some extra honey for breakfast.
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Paleo Spaghetti & Meatballs

Having your old-school favorite, spaghetti and meatballs, may be quite challenging for Paleo enthusiasts. Worry no more with this Paleo Spaghetti & Meatballs recipe.

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Paleo Spaghetti & Meatballs
Course Main Dish
Cuisine Italian, Paleo
Servings
Ingredients
Course Main Dish
Cuisine Italian, Paleo
Servings
Ingredients
Instructions
  1. For the squash and sauce: Preheat the oven to 392 degrees F and place a rack in the oven.
  2. Rub 1/2 tablespoon of the oil on each cut-side of the squash and sprinkle with salt and pepper.
  3. Place the squash cut-side up on a baking sheet and roast until fork tender, about 1 hour.
  4. Cool the squash for at least 10 minutes.
  5. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
  6. While the squash cooks, make the sauce.
  7. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat.
  8. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent.
  9. Stir in the crushed tomatoes, tomato paste, oregano, and chili.
  10. Cover the pot, reduce the heat to medium-low and simmer for at least 15 minutes, stirring occasionally.
  11. Season with salt and pepper.
  12. For the meatballs: Combine the ground beef, chopped onions, salt, pepper, garlic and egg in a large bowl.
  13. Form about the meatballs.
  14. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
  15. Top with chopped scallions.
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Bunless Burger

The bunless burger is an easy to make for a quick dinner during. Plus with a bunless burger, you’ll be taking out the extra carbs for a healthy lunch or dinner!

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Bunless Burger
Course Main Dish
Cuisine Paleo
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Ingredients
Instructions
  1. Wash and peel a potato. Slice it 1 cm each slice.
  2. Mix ground beef and seasonings in a medium bowl.
  3. Form into palm size patties. Use the size of your potatoes to judge how big your burgers should be.
  4. Heat a grill pan to medium.
  5. Place potato slices on a grill pan.
  6. Add the burgers. Top them with fresh herbs.
  7. Grill burgers about 4-5 minutes per side or until they've reached your desired doneness.
  8. Layer sweet potato with some herbs, burger, avocado slices, sprinkled with some lemon juice, sliced a red onion or other favorite toppings.
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Easy Slow Cooker Pulled Pork

Pulled pork is always an easy go-to meal for those hectic weeks. You can always get a larger roast and make this for the week.

Pulled pork is great to have in the fridge for:

  • Paleo sandwiches
  • Combine with eggs for a filling breakfast
  • Throw into a salad
  • Eat plain
  • Put in a wrap
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Easy Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
Servings
Ingredients
Servings
Ingredients
Slow Cooker Pulled Pork
Instructions
  1. Combine all ingredients in the slow cooker (for additional flavor you can sauté the onions ahead of time for a caramelized flavor).
  2. Cook on low for 8 hours.
  3. Take the roast out and shredded the pork.
  4. Take the liquid from the slow cooker and put into a saucepan on medium heat. Add in the tomato sauce and simmer for about 10 mins.
  5. Combine the shredded pork with the BBQ sauce in the saucepan and Enjoy!
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Breakfast Paleo Granola

Breakfast is a meal characterized by many sugary and tasty treats. Eggs are great, but the occasional sweet tooth meal is a must!

This recipe is great for snacks, breakfasts, camping – any time you need to eat on-the go! We make this for camping trips and usually one of our prep meals at the beginning of the week… although it doesn’t last time long!

Granola has one of the highest content of sugar of any food for breakfast! This one has some sugar in the dried fruit and honey. If you have to stay away from sugar for a medical reason or natural sugars are difficult to digest, then limit or omit the honey and make sure to use a low-glycemic fruit like blueberries (without the added sugar).

We love the granola with dried cranberries – and they are easier on the wallet than some of the other dried fruits.

Ingredients

1. ¾ cup sliced almonds

2. ½ cup of walnuts

3. ½’cup of pumpkin seeds

¾ cup of unsweetened coconut

4. 3 tablespoon honey ( can omit if trying to lose weight)

5. 1 cup of dried fruit

6. 1 tablespoon cinnamon

7. 1 teaspoon of sea salt

Instructions

  1. Preheat oven to 300 degrees.
  2. Combine the ingredients in a medium-sized bowl. Make sure to mix the sunflower seed nut butter and honey into all of the nuts to bind them together.
  3. Place the mixture into an oven safe pan, and bake for about 20-25 minutes.
  4. Refrigerate for two hours and keep refrigerated until right before eating (or it will fall apart).
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Breakfast Granola
Perfect breakfast or snack food to make on-the-go. Paleo granola has a chorus of nuts and a some natural sweeteners to make this tasty treat.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 300 degrees.
  2. Combine the ingredients in a medium-sized bowl. Make sure to mix the sunflower seed nut butter and honey into all of the nuts to bind them together.
  3. Place the mixture into an oven safe pan, and bake for about 20-25 minutes.
  4. Refrigerate for two hours and keep refrigerated until right before eating (or it will fall apart).
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