While we’ve written the pros and cons with why the paleo diet is imbalanced and not totally perfect, it doesn’t mean that their recipes are any less healthy or better overall for great healthy. Just be sure to refer to our post “Why the Paleo Diet Is Imperfect, but Healthy” to ensure you get the most out of your healthy eating lifestyle. Pick a great exercise plan that fits with your life’s busy schedule and you’ll be seeing results rapidly!
There’s something here for every palette we think, from snacks, breakfasts to lunches and desserts that are absolutely decadent. Eating right doesn’t have to be expensive and in most cases when you buy your ingredients in bulk that you’ll be using for many other recipes, it actually saves money in the long run. Eating healthy isn’t as expensive as it once was, especially with the rise in awareness about the worldwide obesity epidemic.
To start? Starbucks Coffee Company’s famous…
Pumpkin Spice Scones
1 cup canned pumpkin
1/2 cup full fat coconut milk (refrigerated overnight)
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
3 organic cage-free eggs
4 cups fine blanched almond flour (Honeyville)
1 cup coconut palm sugar
1 tablespoon baking soda
1 tablespoon baking powder
3 tablespoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves
1/2 teaspoon pink himalayan salt
1 cup cold grass-fed butter, cubed
3 tablespoons of coconut butter, melted (Nikki’s Coconut Butter in Vanilla Cake Batter)
3 tablespoons of full fat canned coconut milk (refrigerated overnight)
Maple Cinnamon Glaze
3 tablespoons full fat canned coconut milk (refrigerated overnight)
3 tablespoons coconut butter, melted (Nikki’s Coconut Butter in Vanilla Cake Batter)
1 tablespoon pure maple syrup
1/2 teaspoon vanilla
few dashes of cinnamon
few dashes of pumpkin pie spice
- Preheat oven to 425 F. Grease a 9×13 glass pan then line two baking sheets with parchment paper. Set aside.
- In a medium sized mixing bowl combine pumpkin, coconut milk, apple cider vinegar, vanilla, and eggs. Then whisk until mixed and set aside.
- In a large mixing bowl combine the almond flour, coconut palm sugar, baking soda, baking powder, spices and salt and stir together using a fork. Now add the cold cubed butter use a stand mixer, hand mixer, or a whisk and stir together until the mix becomes crumbly. Then slowly add in the pumpkin mixture until combined.
- Now transfer the dough to the greased 9×13 glass pan, smooth out the top and refrigerate for at least 30 minutes. The longer the better, it will harden up the dough and make it easier to work with.
- Once your dough is ready, cut down the middle horizontally and then cut X’s across.
- The dough will be much more sticky and wet than a traditional scone recipe, so use a spatula to remove the triangles from the glass pan to the parchment lined baking sheets. Then use your hands to shape and mold the triangles into scone shapes. Be sure to leave plenty of space in between each one as they will spread a lot while baking. I would recommend doing maybe 4-6 at a time just to be sure. Place the remaining dough back in the fridge while you are waiting for the first batch to bake. Bake for 13-15 minutes or until a toothpick comes out clean. Repeat the process for the remaining dough.
- Once all of your scones have baked and you are waiting for them to cool go ahead and make your two glazes. In two separate small bowls mix the ingredients together until combined. Then transfer each glaze to it’s own zip-lock bag and cut a small hole in the corner tip of each. Squeeze out to glaze and decorate how ever you’d like. Enjoy!
Mile High Power Breakfast Burger
Serves 3 or 4
To make the patties, you will need:
450g grass fed ground beef
1/3 cup crispy lardons (or 2-3 crispy bacon strips and their drippings)
1 tbsp Dijon mustard
3 cloves garlic, chopped
1 pastured egg
¼ tsp Himalayan or unrefined sea salt
¼ tsp freshly cracked black pepper
¼ tsp anise seeds
1/8 tsp ground clove
1 large jalapeño pepper, seeded and very finely chopped
¼ cup fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1 tbsp fresh rosemary, finely chopped
½ cup sauerkraut, squeezed fairly dry and roughly chopped
To garnish each burger, you will need:
1 fresh kale leaf, torn into several pieces
2 slices tomato
3 slices avocado
¼ cup sauerkraut
1 pastured egg, pan fried
1 bacon strip, cooked and cut in 2 pieces
- Start by cooking the required number of slices of bacon (depending on how many burgers you are making and whether or not you are using cooked bacon in your meat patties) and set aside.
- In a small food processor, add the lardons (or cooked bacon and drippings) Dijon mustard, garlic, egg, salt, pepper, ground clove and anise seeds and process into a paste.
Add that to a medium mixing bowl along with the ground beef, jalapeño pepper, parsley, mint, rosemary and sauerkraut and knead well with your hands until uniformly blended. Form the meat mixture into 3 or 4 beef patties.
- Preheat your outdoor grill to high.
Once your grill is nice and hot, lower the heat to medium and place the patties on the grill; cook for about 3-4 minutes per side or until the patties are done to your liking.
Alternatively, you could also cook the beef patties in a large skillet set over medium-high heat, again, about 3-4 minutes per side.
- While the meat is cooking, pan fry as many eggs as you will require to garnish your burgers.
- To assemble the burgers, start by laying a few pieces of kale at the bottom of a plate. Place the beef patty right over that, followed by the sauerkraut and a few slices of tomatoes and avocado.
- At this point, you might want to insert a toothpick right in the center of the pile to make sure your mile high burger doesn’t collapse on you!
- Once everything is good and secure, add the pan fried egg right on top of all that and, finally, place two pieces of cooked bacon right over your egg. BEAUTY!
Baked Salmon With Lemon And Thyme
32 oz piece of salmon
1 lemon, sliced thin
1 tbsp capers
Salt and freshly ground pepper
1 tbsp fresh thyme
Olive oil, for drizzling
- Line a rimmed baking sheet with parchment paper and place salmon, skin side down, on the prepared baking sheet. Generously season salmon with salt and pepper. Arrange capers on the salmon, and top with sliced lemon and thyme.
- Place baking sheet in a cold oven, then turn heat to 400 degrees F. Bake for 25 minutes. Serve immediately.
2 pounds ground meat mixture of grass fed beef and/or pork and/or veal
10 ounces frozen, chopped spinach
1-2 teaspoons oil
1 medium onion, finely diced
6 ounces mushrooms, finely diced
2 carrots, grated or finely diced
4 eggs, lightly beaten
1/3 cup coconut flour
2 teaspoons salt
2 teaspoons pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon grated nutmeg
- Preheat oven to 375 degrees F
- Thaw the spinach, squeeze out the excess water and set aside.
- Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
- Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not over-mix.
- Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)
- Cook for 20-25 minutes or until internal temperature reaches 160 degrees.
- Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.