What a great lunch idea — Paleo Tuna Salad. This recipe is really good and I’ve made it twice already in the past week with a little variation.

The ingredients are easy to find at your local grocery store. Make sure you have the paleo mayonnaise made ahead of time so that you can keep things moving as it’s so so simple to put this together.

Are you concerned about the cayenne pepper? Don’t be. I don’t like spicy foods and the amount of cayenne pepper in this recipe gives it a nice hint of spice but it is not overpowering at all.

Ingredients

• 2 cans tuna, drained (or you could use 10 oz cooked tuna)
• 1 Celery Stalk, diced
• 1 Shallot, diced
• 1 Garlic clove, minced
• 3 Tablespoons Paleo Mayo
• 6 Tablespoons Dill Pickle Relish
• 1/2 Teaspoon Lemon Juice
• 1 Tablespoon Stoneground Mustard, or more if you like a strong mustard taste
• 1 Teaspoon Dill
• 1/2 Teaspoon Parsley, chopped
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Cayenne Pepper
• Sea Salt and Pepper (to taste)

Directions

1. Put all ingredients in a large bowl and combine everything. 

Whala! See how simple that is?

Now, for the variations …

The first time I made this recipe, I used 2 cans of tuna in water.

The second time I made the following adjustments:

• One can of tuna in water and one can in olive oil, drained
• 2 tablespoons paleo mayonnaise
• 4 teaspoons dill pickle relish
• No lemon juice
• 2 tablespoons mustard

I liked this better the second time around but you can play with it and see what you think.

These Rosemary Paleo Biscuits were surprisingly good. They are bite sized and even though I made them small, they could have been smaller as some of them didn’t quite bake all the way through although they were edible and got eaten.  I served them with a little bit of honey on top.

I was quite leery of making biscuits with almond flour because I haven’t had much luck in making anything “bread-y” with it. This recipe alleviated my fears so I will be bolder in the future.

There aren’t too many ingredients needed to make these biscuits. (And no, the coconut oil didn’t make them taste like coconut — another surprise.)

The dough, surprisingly, came out dough-y — just like bread that uses white or wheat flour.

I almost forgot to flour the cutting board. The texture of the flour was more coarse than what I used to bake with but it worked well.

You’ll be rolling the dough out to about 1 inch thick. I didn’t roll mine out evenly which is why I had some that didn’t cook all the way through. Next time I’ll know better.

The recipe said to use a biscuit cutter (which I didn’t have) so I just used my hands to form them. I’m sure it will work better with a biscuit cutter. (Note to self: buy a biscuit cutter.)

Then you’ll be baking them and they’ll come out like this. I checked the bottoms of them before I took them all out of the oven and it was lightly browned — any more brown and they would have been burnt so they came out right on time.

Ready to try it?

Ingredients

• 2 1/2 cups blanched almond flour, plus 1/2 cup for dusting
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 tablespoon honey
• 1 tablespoon fresh rosemary, chopped (I used dried rosemary)

Directions

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Combine almond flour, salt, baking soda, and rosemary in a bowl.
4. In a separate small bowl, whisk together the eggs, honey, and oil.
5. Mix the wet ingredients with the dry ones until a nice dough forms.
6. Roll the dough out until it’s about an inch thick.
7. Use a biscuit cutter to cut rounds out of the dough.
8. Place biscuits on the prepared baking sheet. (If you don’t have a biscuit cutter, just form 1-inch thick round biscuits with your hands.)
9. Bake biscuits for about 12 to 15 minutes or until golden.
10. Makes about 12 biscuits.

Here’s one with honey on top. Now, enjoy this great tasting paleo biscuit.

These will go great with soup, beef stew or for breakfast — anytime you want bread.

Thanks to Walking for Dummies for this recipe.

While on the paleo diet, one of the foods I miss (if it can be called a food) is hot chocolate. So … I have created a “cheat” hot chocolate. It’s not quite paleo because the chocolate has a tad bit of sugar and milk in it but it’s such a small piece of chocolate that I don’t think it matters that much. (Perhaps I think that because it tastes so good?)

Anyway … I’ll share my homemade recipe with you. It can be sweetened more by adding a tad bit more honey but I (having a sweet tooth) believe it tastes perfect just as I made it.

You’ll only need three ingredients. The chocolate I used was a Ghiradelli Chocolate Bar with 72% cacao. You can use a darker more bitter chocolate if you like but this percent seems to work well for me.

I used canned coconut milk as it seems to have a much smoother consistency than the boxed ones you see on the grocery shelves thus giving the chocolate a “fuller” taste.

I also used a frother by BonJour. It makes the chocolate frothy and you feel like you have an expensive cup of chocolate that you bought at the local cafe.

Here’s the recipe — tell me what you think.

Ingredients

• 1 square of a Ghiradelli Twilight Delight Chocolate Bar
• 8 ounces Coconut Milk, from a can
• 1/2 teaspoon organic raw honey

Directions

1. In a small sauce pan, on medium low heat, add the coconut milk.
2. With your hands, crumble the chocolate square and add the pieces to the coconut milk then stir until its all melted.
3. Add the honey to the milk mixture and stir until well combined.
4. Allow the mixture to almost boil (unless you like really really hot chocolate) then remove the sauce pan from the heat.
5. Pour the chocolate into your favorite mug and enjoy.
6. If you want to use a frother, I usually froth it right in the mug until I have the amount of frothiness that I want.

That’s it!  Pretty simple and quite tasty. (I could have it every day.  Shhh … don’t tell anyone because I said I “could” not I “do.”)

I had a desire for barbecue chicken. Do you ever get those gut desires? This time I had to follow my desire … and I wasn’t disappointed.

This is taken from two recipes that I combined and frankly – it came out great!

First I made the ingredients for the chicken coating (rub). My kind of recipe — not too many ingredients.

The ingredients for the barbecue sauce were a few more but manageable.

I thought the ingredients for the barbecue sauce would make too much but it evaporated just like the recipe said plus I halved the original recipe.

So … let’s look at the recipes.

Ingredients for the Chicken Rub from the Paleo Flip website

• 1 lb chicken thighs (I used skin on/bone in)
• 1 teaspoon salt
• 1 teaspoon garlic powder.
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 380 degrees.
2. Mix the spices in a bowl and dip the chicken pieces in it to coat the chicken.
3. Put the chicken in an oven proof baking dish.
4. Bake in the oven for 35 minutes.
5. Prepare the barbecue sauce while the chicken is baking.
6. After 35 minutes (or so) take the chicken out of the oven and brush it on both sides generously with the barbecue sauce.
7. Put the chicken back in the oven for 5 additional minutes.

Ingredients for Barbecue Sauce from the Paleo Cupboard website

• 8 oz tomato sauce
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 2.5 tablespoons raw honey
• 1/4 tablespoon ground black pepper
• 1/4 tablespoon onion powder
• 1/4 tablespoon ground mustard
• 1/2 teaspoon paprika
• 1/2 tablespoon lemon juice

Directions

1. Put all the ingredients in a medium saucepan over medium high heat and stir to combine.
2. Taste and adjust any seasonings to your liking then bring to a boil.
3. Reduce the heat to low and allow to simmer for approximately 1 hour.
4. Brush the barbecue sauce on the chicken.

And this is the beautiful final result.

Ahhh .. I’d say heaven but I don’t believe we’ll be eating meat there as there will be no killing … so, I’ll say delicioso!