Thread are amazing! Thank you! I sauteed the bananas a little bit in some Kerry’s butter, some sea salt, and cinnamon to bring out the sweetness a little. The bananas weren’t very ripe. I used cashew butter. . The batter was really thick so I added one more egg. I found that smaller dollaps of batter cooked a little bit more easily and the ones that were thinner tended to cook more evenly. I’m looking forward to playing with these more! Thanks again, George! https://www.youtube.com/watch?v=NIq35QNJlPs


And the absolute best part is that they have only 5 main ingredients and take only 5 minutes to whip together. In only about 10-15 minutes of cook time, you can have delicious, light and fluffy Paleo banana pancakes. Top them with your favorite fruit, and a drizzle of maple syrup for the perfect healthy breakfast for your Saturday or Sunday morning. Another great weekend breakfast is this Sweet Potato Hash with Sausage and Eggs, this Sweet Potato Sausage Frittata or this Sweet Potato Breakfast Casserole. Enjoy!
This chorizo chili is made in the Crock Pot so it’s going to come out perfectly cooked without much attention from you. It uses a combination of grass fed beef, as well as chorizo sausage which gives it plenty of spice, which is good if you like your chili spicy. Not to worry, there are other spices and seasonings used to kick up the heat, so you can adjust it according to your own taste. For example there are Ro-Tel tomatoes, which carry their own spiciness, so you may want to opt out of those and just use regular tomatoes instead. There’s also cumin, as well as chipotle peppers, just add more or less as desired.
Check out this deal for heritage breed bacon and pork, free-range organic chicken, and 100% grass-fed beef! I have partnered with Butcher Box to deliver exclusive deals for my audience. All of the meat from Butcher Box is certified-free from antibiotics and hormones. It’s also uncured and free of added sugar and nitrates (nitrates are linked to cancer and a huge NO, NO) most importantly it has been taste tested by me, and passes with flying colors!
It’s easy to get plantains and bananas mixed up. While plantains are part of the banana family and the two look alike, plantains are not sweet, and instead are used mostly as a starchy vegetable. Think of plantain chips as veggie chips. They are often sliced and baked with olive oil and salt, creating a nice crunch. Lots of supermarkets carry different versions of plantain chips, but not all plantain chips are Paleo, so you’ll want to check the ingredients before buying.
Here’s a three-ingredient kebab combo that’s great to prep ahead of time (and trust us, they keep well enough in the fridge for a next-day snack). Cut chicken breasts into cubes and marinate in Tessemae’s Lemon Garlic Dressing for 1-3 hours. Thread cubes onto a skewer and grill for about 15 minutes, then garnish with fresh parsley. No extra sauce needed.
If you’re trying this eating approach, you’ll have to say goodbye not only to foods well known to be unhealthy — such as ice cream, potato chips, and soda — but also all grains (including whole grains), most dairy, legumes (beans), and starchy veggies, among other foods. The thinking goes that foods in these elimination groups are toxic to our bodies because of modern farming practices.

Pumpkin seeds are one of the healthiest seeds you can eat, and making them taste as good as they can means you’ll be more inclined to eat them, and therefore more likely to benefit from the nutrients they contain. This recipe uses real jalapenos to deliver the heat, and keeps things elegant by only using the requisite number of ingredients to get these to taste right. For example, there’s olive oil, which is used to help roast the seeds, but it also helps the paprika and salt stick to the seeds so you get flavor on each one.
No time for a tropical vacation? Make these coconut and pineapple pancakes instead! Mix all the ingredients in a blender and combine freeze-dried pineapple and coconut sugar for a sweet topping. To make this recipe paleo-approved, be sure to swap the baking powder (which contains non-paleo cornstarch) for one of these simple substitutions. Photo and recipe: Carol Kicinski / Simply Gluten-Free

Since your measurement for coconut flour is so specific (and I realize it is a very absorbent flour), do your measurements account for sifting before or after measuring? (I am with you on the less than desirable little bits and you are the first blogger I’ve seen recommend this step that I take after having experiences with certain brands especially having too many bits!)
This is a Fruit Roll-Up knock off that will give you a serving of actual fruit rather than a bunch of artificial ingredients and commercial sweeteners. The cool thing is she uses three different types of fruit in these, with apples, strawberries, and grapefruit making an appearance. Making it look like a strip of leather is easier than you think, and she walks you through the steps so you can make it look appetizing. And they’re great for kid’s lunches as well, so you can feel good about what they are snacking on.
Hi Theresa! I can’t say for 100% certain because we’re a gluten-free household and I haven’t tried making regular roti on it, but I’m sure it’d work! I use mine for all types of gluten-free flatbreads. This is like 100x lighter than the cast-iron kind that my parents use and when my mom came to visit us she asked me to get one for her too (so I did). 🙂
No time for a tropical vacation? Make these coconut and pineapple pancakes instead! Mix all the ingredients in a blender and combine freeze-dried pineapple and coconut sugar for a sweet topping. To make this recipe paleo-approved, be sure to swap the baking powder (which contains non-paleo cornstarch) for one of these simple substitutions. Photo and recipe: Carol Kicinski / Simply Gluten-Free https://www.youtube.com/watch?v=PKF5zGzOkyo
Making these for the first time right now! I was so excited to get them in the pan I forgot the cinnamon. I don’t have a skillet and didnt know what the equivalent of 350* was on my gas stove top so I did them in a sauté pan on (2 to 3-low) and they came out great. They don’t look as nice as yours but they’re delicious. I want to make them for my vegan sister, do you know if they work with Egg Replacer? https://www.youtube.com/watch?v=4BiHLAQTZvI
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