Category: Recipes

The original recipe for these paleo pancakes was meant for waffles but it worked fine for pancakes.

The ingredients are pretty simple. You’ll need coconut oil for greasing the grill also (not shown below). I used Trader Joe’s Almond Butter as I find it works well and is cheaper than at other stores.

Peel the apple and banana then puree it in a food processor.

Using an electric mixer whisk, whip the almond butter on high for 2-3 minutes until its smooth and “fluffy.”

Add the puree to the almond butter along with the remaining ingredients and continue to mix it all together with the whisk until all the ingredients are combined. (Doesn’t look too much different, eh?)

Grease your grill and when it’s hot, spread a little bit of coconut oil (you can also use olive oil) around it. Drop 1/4 cup of batter onto the grill for each pancake and cook until browned. Roughly 3-5 minutes per side.

Don’t turn the burner up too high or the pancakes will burn easily. This is what they should look like.

Since I am a banana lover, and not everyone in the family is, I added some sliced bananas to some of the pancakes so they could taste more banana-y for me. At this point, you could add blueberries or small chunks of apple if you’re so inclined.

I’m really glad I added the sliced bananas because they gave it more flavor. Next time I probably will add cinnamon also.

And there you have it — paleo banana pancakes.

Simple recipe, simple meal.

Ingredients

• 1 medium banana, ripe
• 1 medium apple, peeled and cored
• 1 cup smooth almond butter
• 2 medium eggs
• 1 tbsp arrowroot powder
• 1 tbsp vanilla extract
• 1/2 tsp baking soda
• oil for greasing your grill

Directions

1. Puree apple and banana in a food processor.
2.  Using the whisk on an electric mixer, whip the almond butter on high for 2-3 minutes until smooth and fluffy.
3. Add all remaining ingredients (including apple & banana puree) and whip all the ingredients to combine them together.
4.  Grease the grill with coconut or olive oil (I used coconut).
5.  Use about 1/4 cup of batter for each pancake. Don’t put the heat too high or the pancakes will burn (or be more chewy than you’d like).
6. Allow about 3-5 minutes of cooking per side but after your first few pancakes you’ll know what works best for your stovetop.

Then, enjoy!

This recipe is from Paleo Parents. Click here to see the original recipe.

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With paleo chicken tacos, there is no tortilla, flour or otherwise. But that doesn’t mean that the taco can’t taste just as good.

The recipe for this Crock Pot Chicken Tacos does include the tortillas so you’ll have to ignore that if you want to eat paleo.

The chicken must be marinated for a while first so make sure you allow ample time for that before you throw it in the crockpot for the 8 hours.

As you can see, we use lettuce under the chicken — one might call it more of a tostada, well, uh, without the tostada.

Layer the lettuce, chicken, pico de gallo and guacamole sauce and eat away.

So very simple. So very delicious. Just make sure you read the whole recipe before starting to make it.

Paleo dessert, anyone? This is a very nice “healthier” alternative to apple pie or regular apple crisp that uses gobs of sugar (not healthy, not healthy).

The Paleo Apple Crisp uses almond flour  (it can usually be found in the baking section of your grocery store/market) with almonds or pecans (we used pecans) to make it crunchy like a regular crisp.

This recipe is not heavy in the belly — very light and not overly sweet.

Here — try a slice. (smile)

Delicious! Healthy! And Paleo!

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We usually have salmon as our “fish of the week” but my son decided to try this Sole Meuniere recipe that he found.

Ahhh … sole. It tasted a lot better than what I expected as I measure all fish against the  highly touted salmon. The sole has a completely different texture than the salmon — it’s less dense and more flaky. Note: Arrowroot flour was used in place of white flour for this recipe.

Served with a Warm Asparagus and Citrus Salad, the meal was light yet filling.

What a wonderful light paleo dinner this was!

I absolutely loved this Slow Cooker Cashew Chicken! It reminded me of when I’ve had Chinese food but we didn’t have rice with it.

We did “cheat” a little on the recipe by using soy sauce and a little bit of ketchup, so it wasn’t completely paleo but close enough.

Also, we replaced the flour with arrowroot flour and used honey instead of brown sugar to sweeten it.

Not much more I can say about this recipe except that you should try it!

We’ve already tried one recipe for paleo granola and it was okay but didn’t “wow” me. But this Apple Pie Paleo Granola was absolutely delicious!

Perhaps it was the applesauce that was in this recipe and not the first one or the nutmeg, allspice and cloves …

I just know that I am now a granola fan. I had this for breakfast, lunch and as a snack.

You can try both recipes and see which one you like as I’m sure a lot has to do with personal taste preferences.

Can’t wait to try this again.  Yum!

Here’s another salmon recipe that we trialled as a family: Salmon Bake with Pecan Crunch Coating.

The pecan topping really adds a nice crunch to the baked salmon, especially since it has a wee bit of honey that makes it sweet (but not too sweet).

The “sides” we had with the salmon were an Alaska Salad and Sliced Baked Sweet Potatoes.

For the salad, we did not use bacon grease nor sugar as the original recipe recommended but instead substituted honey and olive oil. I loved the way the salad dressing came out! This was a yummy salad!

The sweet potato recipe calls for cumin which gave it a different flavor, but overall was a good fit.

Overall, all three recipes blended quite nicely together and I would definitely have them again.

We haven’t had corned beef on the paleo diet until trying this recipe.

So, how did the Corned Beef and Sweet Potato Hash taste? Well, it was interesting. Good, but interesting. The corned beef turned “shreddy” while cooking which gave the beef a whole different texture while chewing.

I had the corned beef for breakfast and it “microwaved” very well as leftovers on other days.

This is a very simple recipe to make and tastes great with scrambled or fried eggs — just like “regular corned beef hash.