Tag Archives: dairy free

Paleo pecan pie

14 Feb

Pecan pie is oh so delicious, but oh not good for you at all: flour, butter, brown sugar, corn syrup….these are the typical ingredients that, along with pecans, comprise this gooey, crunchy treat.  So, can you make this sugary, rich, calorically dense pie paleo?  I sure can!  Now so can you…



Coconut oil spray (for greasing pie dish)

3/4 cup coconut flour

1/4 tsp. kosher salt

2 tbl. agave

2 eggs

1/4 cup coconut oil

1/4 cup Earth Balance soy free buttery spread

2 tsp. vanilla


1 egg

1 egg white

1/2 tbl. vanilla

3/4 cup agave

4 oz. unsweetened applesauce

1/4 cup coconut crystals

2 tbl. tapioca flour (*Robb Wolf permits cassava root in paleo, and tapioca is dried cassava, therefore a bit of tapioca flour/starch is permitted in paleo cooking*)

1/4 tsp. kosher salt

1 cup pecans, toasted


Spread pecans in a single layer on a baking sheet and bake at 350°F for 10-12 minutes.  Cool nuts.  Combine all of the crust ingredients in a food processor (I use the plastic “blade”).  Once combined press crust into the bottom and up the sides of a pie dish greased with coconut oil spray.  Dock the crust with a fork and bake for 8-10 minutes at 400°F.  Whisk together the pie filling ingredients, except for the pecans.  Add cooled, toasted pecans to pie crust.  Pour wet filling over pecans in crust and bake at 350°F for 35-40 minutes.

Paleo chicken piccata

11 Feb

Everyone has their favorite dish at a restaurant, but one restaurant takes it a step further.  There is one Italian restaurant that makes, in my opinion, the best chicken piccata anywhere.  So good, I refuse to order chicken piccata at any other restaurant.  What’s so special?  This restaurant specializes in a garlic butter piccata sauce.  All other restaurants stick to a strict lemon butter sauce with capers, heavy on the lemon.  I’ve managed to replicate this garlic butter piccata sauce at home and decided to convert my recipe to paleo!  Here is your guide to being able to enjoy this delicious, paleo chicken piccata at home.

Paleo Chicken Piccata


1 3/4  pounds boneless, skinless chicken cutlets

2 eggs

1-2 tbl. So Delicious unsweetened coconut milk beverage (used So Delicious culinary coconut milk for Whole30)

Kosher salt


3 tbl. extra virgin olive oil

8 1/2 tbl. Earth Balance soy free buttery spread or ghee for Whole30

1/4 tsp. xanthan gum

4 cloves garlic, minced

1 1/2 cups organic low sodium  chicken broth

1 tbl. fresh flat leaf parsley, finely chopped

1 tbl. fresh lemon juice

Paleo Italian nutcrumbs

1 cup almond meal

2 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

2 tsp. garlic powder

1 tsp. onion powder

1 tsp. kosher salt

2 tsp. pepper


Whisk together Italian nut crumb ingredients.  Prepare egg wash by whisking together eggs, coconut milk beverage, a pinch of kosher salt, and a pinch of freshly ground black pepper.  Preheat oven to 325°F.  Dip both sides of chicken cutlets in egg wash and then coat with nut crumb mixture.  Shake off any extra nut crumbs and set cutlet aside.  Do the same for all cutlets.  Heat 3 tbl. extra virgin olive oil and 2 tbl. “butter” in a large skillet over medium high heat.  When sizzling add the chicken, 3-4 cutlets at a time depending on size of cutlets and pan, and cook on the first side for up to three minutes.  Using tongs flip the cutlets and cook for an additional 1 minute on the second side.  Transfer cutlets to a baking sheet.  Once all cutlets have been pan cooked, bake at 325°F for 10 minutes.  In a new skillet prepare the piccata sauce.  Over medium heat melt 1 1/2 tbl. “butter” and whisk in 1/2 tsp. xanthan gum.  Add the garlic and saute for 1 minute.  Add chicken broth, parsley, and melt in remaining 5 tbl. “butter”.  Finish sauce by whisking in 1 tbl. lemon juice and season with kosher salt and pepper to taste.  When chicken is finished baking, remove from oven, spoon sauce over chicken and serve.

Paleo for athletes: Creamy broccoli soup

12 Jan


2 tbl. Earth Balance soy free buttery spread

1 tbl. extra virgin olive oil

1 large shallot, peeled and chopped

1 ½ lb. sweet potatoes, peeled and diced

1 ½ lb. broccoli, cut into florets stalks sliced

1 ½ cups organic low sodium chicken broth or vegetable broth

1 cup water

1 tsp. kosher salt

½ tsp. pepper

2 cups So Delicious unsweetened coconut milk beverage


Heat “butter” and olive oil in a pot over medium heat.  Add shallot and sauté until soft, 5 minutes.  Add sweet potato, broth, and water.  Bring to a boil and cook 10 minutes.  Add broccoli, salt, and pepper and cook, covered, another 10 minutes.  In batches transfer soup to a blender and blend until smooth.  Pour soup back into pot and mix in coconut milk beverage.  If desired season with additional salt and pepper to taste.

Paleo Made Easy Cookbook Highlighted Recipes

22 Nov