Tag Archives: Paleo

Paleo Bacon Veggie Egg Bites

30 Sep

If you read my quiche post you know I hate eggs, but wish I enjoyed them.  While grocery shopping yesterday I found quail eggs, which are absolutely adorable, so I bought a dozen and a half thinking I could come up with some cute paleo breakfast idea.  Also thought I’d give eggs a try…again…and see if I like quail eggs better than chicken eggs.  This recipe was a total success.  I was absolutely making it for 1. the cute presentation and 2. the enjoyment of others, but to my surprise even I enjoyed these!


18 quail eggs

1 green bell pepper, diced

1/2 sweet onion, diced

18 strips of uncured nitrate free bacon

Coconut oil

Kosher or sea salt



Preheat oven to 400°F.  Place bacon on a cooling rack over a baking sheet and bake until partially cooked, 15-20 minutes.  Remove bacon from oven and allow to cool until you can safely touch it.  Meanwhile, in a saute pan over medium heat melt 1 tbl. coconut oil then add onion and bell pepper.  Season with a little salt and pepper  and saute until soft, approximately 10 minutes.  Preheat oven to 375°F.  Grease two mini muffin pans with coconut oil.  I like to use a piece of wax paper to scoop up some of the coconut oil and then rub it around the inside of the muffin cups.  Wrap one piece of bacon around the edge of a muffin cup and then down into the bottom, press to set.  Spoon the pepper and onion into the bacon cup.  Carefully crack a quail egg on top of the veggie mixture in the bacon cup.  Sprinkle the egg with a little salt and freshly cracked pepper to season.  Bake at 375°F for 10 minutes.  Cool and enjoy!


Paleo Apple Crisp version 2.0

27 Sep

My original paleo apple crisp recipe (found in Paleo Made Easy) is pretty great, but not up to Lurong Living Paleo Challenge 2012 standards, so I have tweaked the recipe!  Here is version 2.0 which got me a huge hug from a fellow challenge participant on the day I made it 🙂


Filling –

≤ 1 1/2 cups water or organic, nothing added, apple juice (depending on your paleo restrictions)

15 pitted dates

5-6 apples depending on size (I used Empire and Cortland), peeled, cored, and diced

1/3 cup unsweetened coconut milk beverage (this time I used So Delicious brand)

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla extract

Topping –

2/3 cup Earth Balance soy free buttery spread, melted or coconut oil, melted

1 tsp. vanilla extract

1 cup almond meal (this time I used homemade)

1/2 cup ground flax seed

1/2 cup pecans, chopped

1/2 cup walnuts, chopped

1/3 cup sliced almonds

1/2 – 1 cup unsweetened flaked coconut (I measured out 1/2 cup then started to sprinkle in more)

1 1/2 tsp. cinnamon


Heat 1 cup of water or organic apple juice (depending on your paleo restrictions) in a 2 cup glass pyrex measuring cup in the microwave for 2 minutes.  Place 15 dates in the hot liquid then bring the volume in the measuring cup up to 1 1/2 cups with more, non heated, water or apple juice.  Let this mixture sit for 30 minutes.  Puree the date mixture in your food processer.  To the pureed dates add the coconut milk beverage, 2 tsp. cinnamon, 1/2 tsp. nutmeg and 1 tsp. vanilla.  Place your diced apples in a rectangular glass baking dish and pour the date seasoning mixture over the apples, mix evenly.  For the topping mix together the melted coconut oil or Earth Balance and then mix in the remaining ingredients.  Sprinkle the “crisp” evenly over the apple mixture.  For added sweetness you can sprinkle one stevia packet over the entire assembled crisp (optional).  Bake your apple crisp at 375°F for 35 minutes.
If you LOVE cinnamon, add more, it is good for you!

Love a topping on your apple crisp?  Check out my paleo whipped cream recipe in Paleo Made Easy!

Paleo Pumpkin Soup

26 Sep

The original version of this recipe hails from Alton Brown on Food Network’s Good Eats (so bummed that series ended, such an awesome show) under the name whole pumpkin pie soup.  This is my paleo version, definitely something that makes for a gorgeous presentation if you are entertaining dinner guests!


2 sugar pumpkins, about 1 1/2 pounds each, rinsed

~1 tbl. avocado oil

1 tbl. Earth Balance soy free buttery spread

1/2 of an onion, diced

1 tsp. kosher or sea salt

2 cloves garlic, minced

1 apple, peeled, cored, and diced

1 cup organic low sodium chicken broth

1/2 cup unsweetened coconut milk beverage

1/3 tsp. dried thyme


Preheat oven to 375°F.  In a small pan over medium to medium high heat saute onion in avocado oil until soft, set aside.  Cut around the stem of the pumpkin at a 45 degree angle making an opening that will be large enough for you to work within.  Remove the seeds and fibers (can save the seeds to roast and eat if you like, discard the fibers).  Brush the outside and lid of the pumpkin with avocado oil.  I baked my pumpkins on a baking sheet covered in foil, but in retrospect I should have used a casserole dish or ramekin that would fit each pumpkin (or both together).  If using a dish also grease the dish with some avocado oil.  Divide the buttery spread, onion, salt, garlic, apples, chicken broth, and coconut milk beverages between the two pumpkins.  Replace the lid of each pumpkin and bake for 45 minutes.  Remove the lid, add thyme, and bake without the lid for 15 minutes.  Remove the pumpkins from the oven, gently scrape some of the inner cooked pumpkin flesh into the soup mixture.  Puree the contents of the pumpkin with an immersion blender.

Now, if you make the mistake I did and bake your pumpkin on a sheet pan, and your pumpkin is a little too weak after baking and springs a leak…transfer all contents to a pot and puree there.  The pumpkins themselves make for a lovely presentation so I recommend baking everything in a ramekin or casserole dish so all is not lost if a pumpkin starts to leak.

Paleo onion and sweet potato quiche

9 Sep

I’m just going to say it, I don’t like eggs.  Sunny side up, hard boiled, poached, deviled…yuck…I’ve tried, but have never taken a liking to them.  I don’t even want to be in the same room with someone eating a hard boiled egg, the aroma does not appeal to me.  Too bad, hard boiled eggs (the white only) are a great, healthy snack!  What I will eat are omelettes, quiche, and of course the scrambled huevos rancheros from my cookbook (equally good for dinner and breakfast).  Basically put stuff in it until you loose the classic egg flavor and I love it 🙂  The key to a great quiche, in my opinion, is the crust.  Normally an amazing buttery, flakey, delicious, not paleo crust.  I wanted to try to hit the slightly sweet note of a quiche crust, but keep things paleo.  It was a huge success!  If you’re craving quiche, definitely give this recipe a try!  It serves 8.


Crust –

1 1/2 cups hazelnut meal (homemade or bought)

1 large egg

1 large egg white

Filling –

7 large eggs

1 1/2 cups unsweetened coconut milk beverage (today I used So Delicious brand)

1 sweet onion, sliced into thin rings

2 sweet potatoes (~ 1 pound total), peeled and cubed

1 tsp. kosher salt

1/2 tsp pepper

Avocado oil

Coconut oil spray.


Mix together the hazelnut meal, 1 egg and 1 egg white until a dough forms.  Grease a 9″ glass pie plate with coconut oil and press the dough into the bottom of the pie plate and up the sides.  Use the heel of your hand to press the dough out as an even layer.  Dock the crust with a fork so it won’t bubble and bake at 375°F for 15 minutes, until it starts to become golden on the edges.  Remove from oven and cool.

Toss your cubed sweet potatoes with avocado oil to coat, season with salt and pepper and bake at 400°F until fork tender, 20-25 minutes.

In a large skillet over medium high heat, heat enough avocado oil to coat the pan.  Once hot add the onion and saute until the onions are soft but not yet caramelized.  If needed, deglaze your pan with apple cider vinegar.

Layer half of your cooked sweet potatoes into your pie crust, top with onions, then add the remaining sweet potato.  Whisk together the eggs, coconut milk beverage, salt, and pepper.  Pour egg mixture over vegetables in crust.  Bake quiche at 375°F for 35-40 minutes, until middle is set.

Paleo blackberry spice cupcakes

8 Sep

“Jesus cake” is a recipe that has been in my boyfriend’s family for over 6 generations.  It is a 6 layer blackberry jam spice cake with caramel frosting made every year for Christmas (you know, Jesus’ birthday).  This cake is amazing, so different from anything else I’ve ever eaten.  Great for breakfast as well as dessert, and the farthest thing from paleo.  I first converted this into a paleo recipe at the beginning of the year, and it was spot on!  With all of the controversy over what is and is not a paleo sweetener, I’ve re-made the paleo recipe (below) without any form of sugar.  That’s right, no agave, no honey, no stevia – none of it.  Not the same as the original now, but it doesn’t get any more paleo than this!


Cake –

15 pitted dates

1 1/2 cups boiling water

6 large eggs

1/2 cup unsweetened applesauce

1 1/2 tbl. + 1/2 tsp. vanilla extract

12 oz (~2 cups) blackberries

1/2 tsp. lemon juice

1 tsp. kosher salt

1 cup coconut flour

1 scoop Jay Robb vanilla egg white protein powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. ground cloves

Frosting –

15 pitted dates

1 1/2 cups boiling water

1/3 cup Thai Kitchen full fat coconut milk

2 tsp. vanilla extract

1/8 tsp. kosher salt

Cake –

Place dates in a 2 cup (or larger) size Pyrex glass measuring cup.  Boil water and pour over the dates until it reaches the 1 1/2 cup mark.  Let sit for 15 minutes.  Remove and discard 1/4 cup of the water.  Process the remaining liquid and dates in a food processor until it is smooth.  Cook the blackberries with 1/2 tsp. vanilla and 1/2 tsp. lemon juice over medium heat for 5 minutes then process in a food processor until smooth.  Whisk together the pureed dates and blackberries with the eggs, applesauce, vanilla, and salt.  Sift in coconut flour, egg white protein, baking soda, cinnamon, nutmeg, and cloves and mix well.  Distribute evenly into 16 cupcake wrappers in cupcake tins and bake at 350°F for 25-30 minutes.

Frosting –

Place dates in a 2 cup (or larger) size Pyrex glass measuring cup.  Boil water and pour over the dates until it reaches the 1 1/2 cup mark.  Let sit for 15 minutes.  Remove and discard all of the water.  Process the dates in a food processor with coconut milk, vanilla, and salt until it is smooth.  When cupcakes are completely cool add frosting.

Paleo baked goods do not contain preservatives, make sure to store them in an air tight container in the refrigerator or freeze them for a later date.

Paleo for athletes: hummus

25 Jul

For those not owning a copy of Paleo Made Easy, I title paleo recipes containing sweet potatoes “paleo for athletes” because sweet potatoes are an excellent post-workout muscle glycogen replenisher.

Chickpeas, being legumes, are not part of a paleolithic diet.  This is bad news for all those people who love to eat hummus with veggies as a “healthy snack”.   To the hummus lovers out there who have turned to a paleolithic lifestyle have no fear!!!  This is a delicious hummus made from paleo ingredients!  I’m partial to eating this with strips of yellow, red, and orange bell pepper, but honestly it is amazing with vegetables period.  You could even take the paleo “bread” recipe in Paleo made easy and make little tea sandwiches with this hummus and thin slices of cucumber.  Just a creative thought 🙂  If you are serving this hummus as an appetizer for a party, place the hummus in a decorative serving dish and sprinkle it with hot smoked paprika.  Either make a well in the middle and drizzle in some extra olive oil, or drizzle extra olive oil around the edge.  Makes for a beautiful presentation.


1 lb. eggplant (I picked up local, white eggplant)

1 lb. sweet potato

1/4 cup tahini (feel free to make your own sesame seed paste from scratch)

1/4 cup lemon juice

4 large cloves garlic, minced

1/4 cup olive oil

Kosher (or sea) salt and pepper to taste


Preheat oven to 400°F.  Slice eggplant in half lengthwise and brush with olive oil.  Bake the eggplant, cut side down, and sweet potato on a baking sheet covered in foil at 400°F.  Eggplant should take about 30 minutes, the sweet potatoes 60 minutes.  Once cooked scoop the eggplant and sweet potato flesh from the skin and add to a food processor along with the tahini, lemon juice, and garlic.  Blend ingredients until smooth.  Season with salt and pepper to taste.  I used about 1 tsp. kosher salt and 5 turns of my pepper grinder.  While the food processor is running slowly drizzle in the olive oil until well combined.  Yield is approximately 4 cups of hummus.

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: Sweet potato vidalia onion tart

13 Jan


Tart crust

3 cups almond meal

1 tsp. kosher salt

½ tsp. baking soda

½ tbl. agave

2 tbl. canola oil

2 eggs


1 ½ pounds sweet potatoes

2 ½ pounds sweet onions, thinly sliced

4 tbl. Earth Balance soy free buttery spread

6 sprigs fresh thyme

1 tsp. kosher salt

½ tsp. pepper


Tart crust

Mix ingredients together and roll into an 1/8 inch thick circle between two pieces of parchment paper on a pizza stone or baking sheet.


Bake sweet potatoes at 400°F for 1 hour.  Remove from skin and mash with ½ tsp. salt and ¼ tsp. pepper.

In a skillet melt the “butter” over medium high heat.  Add the onions, ½ tsp. salt, and thyme springs and cook over medium high heat until softened, approximately 10 minutes.  Reduce heat to medium low and cook until caramelized to desired level.  Remove thyme and season with ¼ tsp. pepper.

Spread tart crust with mashed sweet potato, top with onions.  Use parchment paper to help you fold up the edges of the tart and bake at 375°F until dough is browned, about 20 minutes.

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