Paleo Friendly Recipes – Part Three


It seems there’s no end to finding how creative people can be with healthy foods. No longer do we live in the times where we had to eat food that tasted like cardboard to feel like we were eating healthy. Now, there’s so many options and they are so easy to make, the family will love them, kids enjoy them and the best part is that you’re making a big step forward in choosing healthier foods. As mentioned in part II of this article, please be sure you include the non paleo foods like beans and dairy so you can keep a balanced diet to lose weight properly.

What follows are supper ideas, even some you can put in a slow cooker and leave for work. Bam! Supper is ready without much effort when everyone is home. The rest are snacks and appetizers, as well as some incredibly delicious treats you’d never believe were good for you. Eating healthy doesn’t mean giving up things that you once enjoyed. It just means you should be on a schedule and know when you should eat these things. Without further preamble, here’s the recipes, if you make one of these, please let us know how it turned out or could be improved upon!

Spicy Slow Cooker Chorizo Chili


1 pound of grass fed beef
2 fresh chorizo sausages, casings removed (about 1/2 pound)
1 onion, diced
1 teaspoon of minced garlic
1 15 oz can of tomato sauce
1 15 oz can of diced tomatoes
1 can of rotel, I used hot
2 chipotle peppers in adobo, chopped
2 Tablespoons of chili powder
1 Tablespoon of cumin
salt and pepper to taste


  1. Brown all the meat in a skillet
  2. Drain and toss in the crock pot
  3. In the same skillet add onions and garlic and cook just long enough to get some color on those onions (you may skip this step and just toss it in the crock pot, but I just personally like to get some color on the onions before adding them in)
  4. Toss remaining ingredients in the crock pot and stir together
  5. Cook on low for 6-8 hours or on high for 4-6 hours
  6. Top with diced avocado, minced red onion and cilantro to serve

Pulled Pork Sliders


Pulled Pork
Large pork roast
1 large onion, sliced
3 minced garlic cloves
2 tsp cumin
2 tsp chili powder
1 tsp pepper
2 tsp oregano
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp cinnamon
2 tsp sea salt
juice of 1 lime
juice of 1 lemon


  1. Stir the spices together and rub all over the roast
  2. Lay the onion slices down on the bottom of the slow cooker, and squeeze half of the fruit juices in
  3. Put the roast in the crock-pot and squeeze the remaining lime and lemon juice over it
  4. Cook on low overnight or throughout the day about 8 hours (you really can’t overcook it to be honest)
  5. When done, shred it with two forks until it’s completely ‘pulled’.

The buns


1 large sweet potato (try to go for a nice evenly round one, remember the diameter will be the size of your sliders)
2 tbsp coconut oil
1/4 tsp cumin
1/4 tsp paprika
dash of sea salt


  1. Slice the sweet potato into 1/4? thick rounds. Lay them out on a parchment paper-lined cookie sheet
  2. Brush each slice with coconut oil and sprinkle with the spices, then flip and do the same on the other side
  3. Bake at 425 degrees Fahrenheit for 35 minutes until golden brown on the outside and cooked all the way through, flipping halfway through. You may need to crank it up to 450 if your oven isn’t nice and sizzly
  4. Top a patty with pulled pork, and add any other toppings or sauces you’d like
  5. Finish with the top patty and enjoy your delightful little sliders!

Crock Pot Cashew Chicken


1/4 cup arrowroot starch
1/2 tsp. black pepper
2 lbs. chicken thighs, cut into bite-size pieces
1 tbs. coconut oil
3 tbs. coconut aminos
2 tbs. rice wine vinegar
2 tbs. organic ketchup (tomato paste would work also)
1/2-1 tbs. palm sugar
2 minced garlic cloves
1/2 tsp. minced fresh ginger
1/4-1/2 red pepper flakes
1/2 cup raw cashews


  1. Place starch and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat
  2. Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides
  3. Remove and add to crock pot
  4. Mix coconut aminos through red pepper flakes in a small bowl. Pour mixture over chicken and toss to coat. Put lid on crock pot and cook on low for 3-4 hours
  5. Stir cashews into chicken and sauce before serving


Yields:  12 total strawberries/baby bell peppers


6 strawberries
6 golden baby bell peppers
Honey Basil Ricotta (see below)
1 oz. thinly sliced grass-fed proscuitto, divided into 12 strips
1/4 c. micro greens (about half a small package)


Using a sharp pairing knife, cut the tops off the strawberries, pulling the middle completely out and leaving a deep hole.  Do the same for the peppers and use your finger to pull any seeds out of the insides.

To assemble: Use a butter knife to stuff the berries/peppers with about 1 t. each of the Honey Basil Ricotta (the peppers will hold more ricotta than the berries).  Then place a few sprigs of micro greens into the ricotta.  Wrap a thin slice of proscuitto around each one and lay down length-wise to hold the proscuitto in place (you could also use toothpicks for this but that’s a little too fussy for me).



6 oz. full-fat grass-fed ricotta (or use homemade from raw milk)
1 T. raw honey
1 t. finely chopped basil
pinch sea salt & pepper


Mix all ingredients together well in a small bowl.  Eat straight up or use with Proscuitto-Wrapped Berries & Peppers!

As promised, recipes for the desserts, our favorite part can be found from some awesome bloggers.

  1. chocolate-bavarian-cheesecake
  2. chocolate-chip-cookie-bars
  3. grilled-peaches

We hope you enjoy making these as much as we have, and hope you’re excited to see how eating better doesn’t have to mean tasteless.


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