Archive for November, 2012


almond butter cups

For the holidays I decided to post some paleo sweet candy treats. I will start with one of my favorites that I adapted from “Paleo Indulgences” by Tammy Credicott. Have some fun with your favorite holiday treat recipes and make them paleo. This is a NO Bake recipe! Enjoy



1 1/3 c almond flour

1/4 c unsweetened cocoa powder

1/4 c coconut oil melted

1 tbsp pure maple syrup

pinch of salt


1/4 c almond butter (or more depending on taste)

1/2 c coconut oil melted

1 tbsp unsweetened cocoa powder

1 tbsp pure maple syrup

Place shell ingredients in a medium bowl and mix well.

Place 1 tbsp of mixture in a cupcake liner. I double the liners and put them in a cupcake pan. Push down the mix and hollow out the top.  Refrigerate for about an hour until firm.

Put 1  tsp of almond butter (or more) on top of each shell.

Mix the filling ingredients and pour over the almond butter and fill the shell.

Makes about 12 cups.  Keep refrigerated overnight. Store in a airtight container in the refrigerator up to a week or freezer up to 3 months

OPTION: Consider using vanilla, peppermint, or almond extract, to flavor the filling and lose the almond butter.


Happy Thanksgiving!

I am not cooking this year. Sad but true! I have gathered some of my favorite recipes from some of my favorite blogs. You won’t find “how to cook a turkey” (I think anyway is a great way YUMMY turkey!), but just some great sides and munchies. Paleo eating during the holidays is possible. Just remember:  Eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar.  If you love pie like I do. Make a sweet potato pie or yummy apple crisp paleo style.  Don’t forget to look at our Sweet Potato Pie recipe, brussel sprouts & bacon recipe, pumpkin cookie recipe, in earlier posts. OR enjoy your cheat day and stop reading now. 🙂

SWEET POTATO MASH Recipe from Primal Palate

4-6 sweet potatoes or yams

1 heaping tbsp of coconut oil

1 tsp cinnamon (or to taste!)

pinch of ginger (or to taste)

1/2 cup full fat coconut milk

salt and pepper to taste


PALEO STUFFING  Recipe from PaleOmg

  • 1lb ground pork sausage
  • 5 pieces of bacon, diced
  • 5 stalks of celery, diced
  • 1 yellow sweet potato (is that a yam? or a sweet potato? whatever.)
  • 1 yellow onion, diced
  • 1 container of mushrooms, diced
  • 2 apples, diced
  • 2 tablespoons white wine vinegar
  • 1 cup dried cranberries
  • 1 cup pecans, chopped
  • 2 eggs, beaten
  • ⅓ cup chicken broth
  1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
  2. While those cook, pull out a large skillet, place it under medium-high heat and place chopped bacon in it to begin to cook down. When some of the fat has seeped out and bacon has begun to cook, add your chopped apples, celery, and onions.
  3. When onions begin to become translucent, add ground pork and mushrooms and your white wine vinegar. Let that cook down until pork is almost completely cooked through. You will be placing it in the oven so you want it pretty close to done. (If you’re not sure how long that will be, use your eyes. Pink meat is not what we want here people.) Add salt and pepper, to taste.
  4. Once the sausage is all done, add mixture to a bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth, along with your sweet potatoes, pecans, and dried cranberries. Mix well.
  5. You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
  6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.


APPLE CRISP   Recipe from Caveman Strong


2 cups blanched almond flour

1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup coconut oil
¼ cup honey
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise


In a large bowl, combine almond flour, salt, cinnamon and nutmeg.  In a smaller bowl, combine oil, honey and vanilla.  Stir wet ingredients into dry.  Place apples in a 8×8 pyrexbaking dish. Crumble topping over the apples.  Cover and bake at 350° for 50 minutes on low rack.  When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy.  Serve warm


BACON WRAPPED DATES Recipe from too many sites to post 🙂

  • 18 pitted dates (preferably Medjool)
  • 18 salted and roasted/OR raw whole almonds
  • 6 slices bacon cut crosswise into thirds
  • toothpicks

Heat the oven to 400 degrees F.

Stuff  1 almond into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.

½ pineapple

4 TART apples
3 kiwis
1 cup unsweetened coconut flakes
1 can coconut milk; fat from the top
1 Tbsp. honey
¼ tsp. vanilla

1/2 c chopped pecans
1/2 c chopped dates

Peel and cut up the pineapple and kiwis. Peel and section the clementines.  Mix together the pineapple, kiwis, clementines, and coconut flakes. Blend together the thick coconut milk, honey, and vanilla and fold it into the fruit. Chill and serve.

ZUCCHINI FRITTERS Recipe from Paleo Plan
  • 2 cups shredded zucchini (about 2 medium zucchini)
  • 3 eggs
  • 1 Tbs coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepperPicture of Zucchini Fritters Recipe
  • coconut oil or bacon grease
  1. Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel).
  2. In a large bowl, beat eggs together.
  3. Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
  4. Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture.
  5. Meanwhile, set a large cast iron skillet over medium-low heat.  When hot, add coconut oil or bacon grease to coat the bottom of the pan.
  6. Spoon the mixture into the pan in desired sized fritters.
  7. Serve warm or at room temperature.
  8. Optional: add other spices or fresh herbs to the recipe in step 4.

Pumpkin muffins

The weather is getting colder and the smell of baked goods makes the home just that much more cozy. I found this recipe for paleo pumpkin bread and made it into muffins and added chocolate…everything tastes better with chocolate in my opinion. Enjoy!

Makes 18 muffins

4 eggs

1 tbsp vanilla

1 15oz can pumpkin (organic)

1/3 maple syrup

1/4 c coconut oil melted

1 tbsp cinnamon

1 tsp ginger

pinch salt

1/4 coconut flour

1 1/2 c almond flour

1 tsp baking powder


1/2 c  mini chocolate chips (Enjoy Life gluten free organic)

Preheat oven 350 degrees

Mix all wet ingredients in a bowl. Mix together all dry ingredients then add to wet. Line a muffin tin with paper cups and fill to the top with batter.

Bake 35 min or until toothpick comes out clean.

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