Category Archives: Recipes

Paleo Appetizers!

Everyone recovered from Christmas celebrations? Ready to start prepping for New Year’s? My team is playing in their bowl game on NYE, so I’ve got to get some paleo appetizer ideas going! Feel free to share some of yours!

I could not skip the old classic and one of my own personal favorites: Deviled Eggs


To start, these chicken salad bites are killer! They’re also very easy to make.


I also have had great success with Bacon Bowl Appetizers. They are cute, and tasty. You can use the above mentioned chicken salad, but here, I used tuna and egg salads as my fillings.



And now for the nuts… I really love roasting my own cashews. They are often total crowd pleasers, and there is something for everyone (as long as they can eat nuts). You could use other kinds of nuts, but cashews are definitely my favorite.

Ducky Rosemary Cashews



Paleo Taco Nuts: These are my most popularly replicated nuts by blog followers. They are simply nuts made with my homemade paleo taco seasoning.


Sweet Heat Cashews

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Indian Spiced Nuts


Crack Nuts (Vanilla Cinnamon Cashews)


Paleo Roll Ups

These are really simple and easy. You can make them much smaller than shown here, and you can also use a variety of meats or just use lettuce as the wrap.


Paleo Almond Butter and Honey Flatbread

These are a bit more labor intensive, though they’re a huge kid pleaser. It’s nice to have a sweet treat as part of the spread.

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Salmon Poke

I absolutely LOVE this light and tasty dish. It really is perfection!


Paleo Bacon Chive Bites

These are really great to use as dippers. I have used them with my horseradish mustard sauce. They could also be used with the chicken salad, egg salad, or tuna salad on top.


If you really want to impress the crowd and do something truly unique, go for these Pulled Pork Bites. They are soooooo good!




Paleo Holiday Foods

Here are a few of my paleo favorites for crowd pleasing holiday meals.

Prime rib! This is so easy, and easily spectacular. It’s not something that you only end up having at a restaurant.

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What is better than prime rib? Garlic mash that you would never know is cauliflower. What is better than that? GRAVY!!!!



Another holiday favorite that is not just for Thanksgiving? CRANBERRY SAUCE! I’m telling you, this is AMAZING. Non-paleo people would never have a clue that it was a special recipe.


And for dessert, you cannot go wrong with pumpkin. This tastes like pumpkin pie filling, and it’s awesome!

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Baked “Breaded” Chicken

Awww….When I originally posted this, I had just gotten my first 50,000 views. Now, we are almost at 250,ooo views!!! So cool!

I know it doesn’t sound like much, but it sure was GOOD!  What makes it even better is that it was insanely EASY!


Since the breading has its own source of “oil” inside, you don’t need to fry this chicken to get that same texture.  Although it’s not a huge priority for me, this recipe is also 100% carb free.  Enjoy!!!


  • 2 lbs boneless skinless chicken thighs or breasts
  • 1 egg, beaten and seasoned with salt and pepper
  • 1 cup seasoned “Breadcrumbs
  • 1 lb mushrooms of your choice
  • 1/2 lemon
  • fresh herbs of choice (optional)


Preheat the oven to 350 degrees. Line the bottom of a pyrex dish with mushrooms and season them with salt and pepper.  Dip the chicken into the egg, and then coat and press with “breadcrumbs”. Place the chicken on top of the mushrooms and bake for 30-40 minutes (depending on the thickness of your chicken). You can always use a thermometer and remove the chicken when it reaches 165 degrees. Drizzle lemon juice over the top and serve.  Sprinkle with fresh herbs (optional).

That’s it!!!

Sweet Potato Hash and Eggs


Well this is just heaven on a plate. It was quick and easy!


1lb uncured bacon, cut into 1/2-1 inch pieces (my favorite is Trader Joe’s brand)

4 cups cubed sweet potato, peeled

1 white or yellow onion (I like the sweetness of the white), diced

1/2 tsp sea salt

1/2 tsp black pepper

4-6 eggs (optional)

Method:  Cook bacon in a skillet.  Once it is crispy to your liking, remove and place on paper towel.  In the same pan, use half the bacon grease to cook the sweet potatoes, onion, salt, and pepper.  After they have caramelized together and the potatoes are fork tender, add the bacon to combine.  Serve alone or topped with eggs your way.

Pork Cutlets with Green Onion, Ginger, Garlic oil.

This was a total experiment, and it was crazy fast and successful. I think that this could be made from start to finish in 10 minutes (depending on thickness of cutlet). I get mine from Trader Joe’s, and they’re usually about 1/2 inch thick.

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  • 1-1.5lbs pork cutlets
  • salt and pepper
  • 1/4 cup avocado oil + 1-2 Tbsp
  • 6 green onions, minced
  • 3 Tbsp minced fresh ginger
  • 1.5 Tbsp minced garlic
  • 1/4 tsp sea salt (more to taste)
  • 1/2 tsp sesame oil

Heat a skillet over medium high heat, add 1-2 Tbsp oil. Season the cutlets with salt and pepper and cook for 1-2 minutes on each side (depending on thickness). In a small saucepan over high heat, add 1/4 avocado oil until very hot, but not smoking. Add all remaining ingredients (except for salt). Remove from heat, stir, and add salt and sesame oil. Serve cutlets with the sauce over the top.

Spicy (or not) Taco Nuts!


Ok, if you take nothing else from this blog, THESE are worth making. They are EASY, and a great snack and party favor. Everyone I have given these to has really loved them, and they can be wonderfully addictive. A MUST TRY!!!

I made my own taco seasoning, and then made it into a roasted cashew creation.  It was easy and so tasty.  I had to force myself to stop shoving them in my mouth on my way out the door.


  • 1 lb raw organic cashews
  • 3 Tbsp fat (I used bacon fat but you can use lard, coconut oil, avocado oil…)
  • 1 Tbsp chili powder
  • 1/4 tsp dried oregano
  • 1.5 tsp cumin
  • 1 tsp crushed red pepper (optional)
  • 1/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1 tsp ground black pepper

In a bowl, combine all spices. In a large skillet, melt the bacon fat (or other chosen fat or oil) over medium high heat. Add the cashews, stirring occasionally. They should get a nice, toasty brown color to them. Keep an eye on them so that they do not burn. You don’t want them pale at all, so keep stirring until they’re getting brown and toasty on all sides. Turn off the heat and stir in the spice mixture to evenly coat the nuts.  Pour nuts onto paper towels to cool completely.

Almond Milk Chai Latte


The weather decided to turn cold around here, and I decided to change gears and have some hot chai latte.  It was a good move! This was easy with a stick blender, and my son enjoyed the leftovers when he got home from school. YUM!


  • 2 cups almond milk (make sure that label doesn’t have a lot of added ingredients and sweeteners)
  • 15 drops pure stevia extract (Trader Joe’s)
  • 1/2 tsp cinnamon
  • 2 drops vanilla extract
  • 1/4 tsp garam masala
  • 1/8 tsp nutmeg
  • 1 pinch ground cloves
  • 1 pinch ginger


Put all ingredients into a bowl and use the stick blender.  Heat using preferred method (whether it be on the stovetop or microwave) and blend again.  Pour into a mug and serve.

Just for the Halibut…


This was insanely easy, and was a HUGE hit with me and my boys.  I stumbled upon some gorgeous wild halibut at costco.  It was pretty, even in the package.  I thought it would be great to have some lemon, garlic, and capers added to the mix.  The “dredge” can be using tapioca flour or arrowroot flour.  The texture and taste were absolutely perfect!


  • 4 halibut filets
  • 1/2 cup arrowroot or tapioca flour
  • salt and pepper
  • 2 Tbsp avocado oil
  • 2 Tbsp ghee
  • 1/3 cup chicken broth
  • 2 cloves of garlic, crushed
  • 2 Tbsp capers
  • juice of 1/2 lemon (more if you like it really tangy)


Pat the halibut dry. Season the fish on both sides with salt and pepper. Dredge in arrowroot or tapioca powder.  Heat the avocado oil over medium-high heat. Cook the halibut for three minutes on the first side, and one minute on the second side.  Remove the fish to a serving plate and allow to rest. Add the chicken broth and ghee to the pan, incorporating the brown bits (if there are any).  Add the garlic, lemon juice, and capers to the pan and simmer for 3 minutes. Pour over the fish and serve immediately.

Paleo Fish Nuggets


And…the fish nuggets to go with the tartar sauce from yesterday! The Costco wild halibut called to me again, so I threw these together.  Because I keep my paleo “breadcrumbs” in my pantry, this was unbelievably simple.  It was absolutely perfect with my paleo tartar sauce.


  • 1 lb wild halibut cut into strips for either fish sticks or fish nuggets
  • 1 cup paleo breadcrumbs
  • 1/2 cup arrowroot or tapioca flour (seasoned with salt and pepper to taste)
  • 1 egg, beaten
  • 3 Tbsp avocado oil, ghee, lard, bacon fat, or coconut oil
  • lemon to taste
  • salt and pepper to taste


Heat the oil in a skillet over medium-high heat. Dip the fish in the flour, then egg, and then breadcrumbs. Cook the fish for about 1.5 minutes on each side.  Remove to a paper towel and allow to rest for a minute.  Serve with paleo tartar sauce and a sprinkle of lemon juice.