1 cup coconut milk
1/3 cup coconut oil
1/3 cup maple syrup
1 tbsp vanilla extract
1/2 cup almond flour
1 tbsp coconut flour
1 1/2 cups unsweetened shredded coconut
1/4 tsp sea salt
Preheat your oven to 350 F.
Using a stand or a hand mixer, combine the eggs, coconut milk, coconut oil, syrup and vanilla extract.
Set your mixer to the lowest speed and slowly add the almond flour, followed by the coconut flour. Once mixed, add the shredded coconut. Continue mixing just until there is no clumping and the coconut mixture is consistent throughout.
Pour the mixture into an 8×8 baking dish and cook for 30 minutes, or until golden around edges.
Allow to completely cool. Cut into squares and keep them refrigerated until serving.
Recipe adapted from www.paleoleap.com.
- 1 large onion, quartered
- 2 sweet potatoes, peeled and chunked
- 4 carrots, peeled and cut into large chunks
- zest of 1 lemon and reserve whole lemon, quartered
- 1 whole chicken about 3 ½ - 4 ½ pounds
- 4 Tbsp butter, room temperature
- 3 cloves garlic, minced
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 2 tsp salt
- 1 tsp pepper
1. Place onion, sweet potatoes, and carrots in bottom of crockpot.
2. Clean and dry chicken and place quartered lemon inside cavity.
3. Place chicken on top of veggies.
4. In small bowl combine butter, garlic, rosemary, thyme, salt, pepper, and lemon zest.
5. Spread mixture on whole top of chicken.
6. Cook on low for 4-8 hours.
7. Optional: put everything in oven safe dish and brown chicken under broiler 4-5 minutes for crispy skin.
Adapted from Tablespoon.com
- 1 head cauliflower
- 1-2 tbsp coconut oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- salt and pepper to taste
1. Rinse cauliflower and break away from main stem into chunks.
2. Using a food processor (or cheese grater) pulse cauliflower to a rice texture.
3. Heat coconut oil in skillet over medium heat.
4. Saute onion and garlic for 3-4 minutes or until onion is relatively translucent.
5. Add in cauliflower rice and continue to saute until cauliflower is soft. (about 5-10 minutes)
6. Season with salt and pepper.
Family Style Frittata
Really, you can use whatever veggies you want – just saute them up in the dutch oven, pour eggs over, and cook covered a few minutes and then stick under the broiler. But here's what I've done a few times:
1 small sweet potato, grated
½ onion, chopped
2 small garlic cloves, crushed/minced
about 1 cup broccoli chopped up small
salt and pepper
1. Whisk 10 eggs in a bowl (hand beater works well) and set aside.
2. In Dutch oven saute onion until translucent. Add salt and pepper to taste.
3. Add garlic, sweet potato, and broccoli until soft.
4. Spread evenly over bottom of Dutch oven and pour eggs over top.
5. Cover and cook on medium about 5 minutes.
6. Then put under broiler for 3-4 minutes to finish cooking top.
Other veggie ideas: mushrooms, grated zucchini, or add tomatoes right before pouring eggs over veggies.
Inspired by: EverydayPaleo.com
Beef with Broccoli
1.5 pounds flank steak - sliced into 1/4 x 1 inch slices
4 carrots - medium peeled and sliced thin
5 cups broccoli - chopped
1 Tbsp coconut oil
Sesame seeds - optional
4 cloves garlic - chopped
1/2 cup Tamari sauce or coconut aminos
1/4 cup Toasted sesame oil
2 Tbsp apple cider vinegar
Combine marinade ingredients in a small bowl.
Place beef in a large bowl or Ziplock bag and add the marinade and toss to coat.
Refrigerate for an hour or overnight.
Warm coconut oil in a large, deep skillet, Dutch oven, or stock pot over medium heat.
Add carrots and broccoli, toss to combine, cover, and steam for 4-5 minutes or until crisp tender. Remove from skillet and set aside.
Increase heat to medium high. Add beef in its marinade and saute until cooked to your liking, about 4 minutes for medium rare. Remove from heat.
Add eggs and cook over medium. Cut up and add beef and veggies back to pan.
Garnish with sesame seeds, if desired.
Adapted from PaleoTable.com
4 egg whites
1 cup bananas, mashed (or ½ cup banana plus ½ cup applesauce)
½ cup almond flour
1 teaspoon baking powder
¼ cup coconut milk
2 teaspoons vanilla
1 teaspoon cinnamon
1-2 tablespoons coconut oil or butter for cooking
1 finely chopped apple (optional)
1. Mix all ingredients in large bowl except cooking oil/butter.
2. Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when hot.
3. From here, traditional pancake rules apply with a slight modification. These will not bubble like your traditional pancakes. On medium heat the first side takes about 2-3 minutes to brown then another 1-3 minutes on the other side.
Adapted from “Paleo Comfort Foods” by Julie and Charles Mayfield
Paleo Banana Bread
3 bananas (about 1 ½ cups) mashed
1 tablespoon vanilla extract
1 tablespoon honey
¼ cup olive oil
2 cups almond meal
½ teaspoon sea salt
1 teaspoon baking soda
1. Place bananas, eggs, vanilla, honey and olive oil in a food processor
2. Pulse ingredients together.
3. Pulse in almond flour, salt and baking soda.
4. Scoop batter into a greased loaf pan
5. Bake at 350° for 55-65 minutes
6. Remove from oven and allow to cool
Adapted from http://www.elanaspantry.com