If you’re used to combating the afternoon slump with yogurt, you’ll love this Paleo chia pudding. While the chef here enjoys it at breakfast, it’s really simple to convert this into a snack: instead of making these in a bowl, prepare in mason jars for perfect portions you can take to work with you. Not a big banana fan? Swap in your favorite frozen berries or mangoes instead. I do suggest keeping the sliced almonds in for some healthy fats and crunch.
These chips are made from parsnips, and most new Paleo followers will probably have a very limited experience with the parsnip. It does find its way into a lot of Paleo cooking because it can be used in many different ways. Don’t knock it till you try it, because they tend to take on the surrounding flavors, in this case yummy maple syrup and coconut oil. So while you may have ignored parsnips a thousand times before, maybe it’s time to give them a chance. You may end up liking them, especially since you can’t go wrong when they’re baked in fat and sugar. https://www.youtube.com/watch?v=GwrHWuqiL1g
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!
Sometimes I just don’t want the banana flavor either. So I decided that processing other fresh fruits/vegetables to the consistency of applesauce would give me some variety. The mildest I have tried so far are apples and zucchini. The eggs really provide the structure, so if it’s a little juicy, like pineapple, you may want just a bit more egg than fruit, and a good hot pan to keep them from spreading too much. However, I have also realized (accidentally the first time) that I can make a thinnish one the size of my skillet, flip it, and have a nice wrap too. Just don’t cook it too dry or it splits like egg when you bend it. Extra coconut oil/butter in the mix helps that a little. Made with pureed homemade salsa, it’s fantastic with some seasoned ground beef, lettuce, tomato, sour cream. Made with pureed zucchini, the most versatile savory (spice it up!) one, I think, that is particularly good with mediterranean-spiced lamb and some garlic and cucumber in sour cream (I miss my shawarma). I’m still working with the ratios to get a wrap that consistently doesn’t break, so I can eat it like a tortilla/flatbread, but I usually end up eating it with a fork any way.
Just tried this recipe for the first time. It was fantastic!! Even my non-paleo American boyfriend loved them! I’m pretty new to Paleo and have decided not to give up drinking and just drink vodka lime sodas if there is a social occasion. There are those times you wake up hung over and just feel like you need pancakes. Super happy i have this recipe to fall back on! Thanks so much really enjoying your website!
These night be my favorite paleo pancakes I have tried, they don’t taste soggy, or of eggs which has been the case with many other recipes! I started with whole almonds in my vitamix then added the rest it worked out just fine. I cooked them in my cast iron skillet without a problem I think the trick is not to tuch them until it is time to turn them over. Thanks for the recipe!
The main ingredient in traditional pancakes is wheat flour. Since that’s a no-no on the Paleo diet, this recipe uses coconut flour. But you’ll notice that it’s only a little bit of coconut flour – two and a half teaspoons, to be exact – which, if you’ve ever made traditional pancakes will seem like a strangely small amount of flour. But here’s the secret… https://www.youtube.com/watch?v=og2X4Tb6LdE
This Caprese-style salad is a great Paleo snack when you have just-right produce or an abundance of basil to use up. You’ll substitute mozzarella for creamy avocado loaded on fresh tomato slices. Top each tomato with basil, drizzle with balsamic vinegar and oil and enjoy. This one is great to enjoy while sitting outdoors enjoying a hot summer night.
One other thing to note here is that I pre-make some of these ingredients, which takes time, but at least it’s not taking time in the middle of the day when I’m trying to work or rush out the door. Also, I don’t mind eating food cold. I know a lot of people can’t stomach the idea of eating cold meat, although that really confuses me because Subway makes billions of dollars every year selling cold meat. Anyway, you can always heat these things up at work or home. And without further ado…
Brownies usually require mixing up the batter, baking it, then letting them cool just long enough so you can take a bite. But these brownie bites require no baking, so it’s just a matter of mixing up the batter, rolling it into a ball, and digging in. The nice part about these are that you can store them in the fridge and they keep really well, so they can be a nice sweet after dinner treat for a few days, even up to a week. You won’t believe the taste and the fact that there’s only a handful of ingredients is just a bonus.
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.
These zucchini rolls look so good you might not want to eat them. But you will! They’ve got a really unique list of ingredients that includes bacon, goat cheese, and sun-dried tomatoes, so you’re getting vitamins, minerals, protein, and more from each item used. Even the roll itself is nutritious, because it’s made from zucchini. These roll up into nice bite sizes which makes them great for solo popping or for serving to company. They’re also very easy to make, it’s just a matter of laying out the ingredients and then rolling them up. https://www.youtube.com/watch?v=dBb060OPegg
I made these this weekend. They were great. I added some sliced strawberries to top them and in between the short stack of pancakes. Delicious! My wife loved the flavor, but found the texture to be a little odd.I am thinking about adding a 1/4 cup of almond flour to give them a boost in the texture department. All in all, I thought they were great!
This recipe couldn’t be more perfectly named, as these Paleo pancakes are in fact magic. Simply plop the ingredients in a blender (may we never mash a banana again), cook, and top with all-natural raspberry syrup—which is as easy to make as the pancakes themselves. This flour-free recipe can yield somewhat flat pancakes, so we say add a dash of baking powder. https://www.youtube.com/watch?v=7wuGt3dNB6g
Fruit snacks and roll-ups (i.e. fruit leather), often packed as additions to a child’s lunch box or provided as an afternoon snack, can be anything but a fruit-based snack. Often packed with simple sugars and void of dietary fiber, fruit snacks may not seem like a healthy snack to incorporate as part of a Paleo diet, but it is easy to cut out excess sugar when you make your own fruit snacks or roll-ups from scratch. These “real” and natural fruit-based goodies make a delicious sweet snack when you are craving sugar. Great to have on hand for both yourself and children, take a peek at these tasty recipes that may soon become a staple in your Paleo pantry: https://www.youtube.com/watch?v=-XhOJ-Y6zNQ
These clusters are great for popping, and they’re made from one of the healthiest seeds out there, pumpkin seeds. In fact there’s only four different ingredients to these, so they’ve kept it very simple, and you don’t have to worry if there are any unapproved items here. These are going to be sweet from the use of honey and coconut sugar, with a strong vanilla flavor from the vanilla extract. You can use these to satisfy your sweet tooth without the need to eat an entire dessert. https://www.youtube.com/watch?v=nlAiM0E68Oc
Sometimes I just don’t want the banana flavor either. So I decided that processing other fresh fruits/vegetables to the consistency of applesauce would give me some variety. The mildest I have tried so far are apples and zucchini. The eggs really provide the structure, so if it’s a little juicy, like pineapple, you may want just a bit more egg than fruit, and a good hot pan to keep them from spreading too much. However, I have also realized (accidentally the first time) that I can make a thinnish one the size of my skillet, flip it, and have a nice wrap too. Just don’t cook it too dry or it splits like egg when you bend it. Extra coconut oil/butter in the mix helps that a little. Made with pureed homemade salsa, it’s fantastic with some seasoned ground beef, lettuce, tomato, sour cream. Made with pureed zucchini, the most versatile savory (spice it up!) one, I think, that is particularly good with mediterranean-spiced lamb and some garlic and cucumber in sour cream (I miss my shawarma). I’m still working with the ratios to get a wrap that consistently doesn’t break, so I can eat it like a tortilla/flatbread, but I usually end up eating it with a fork any way. https://www.youtube.com/watch?v=kuh1u9cxx0U
This recipe is using grass-fed ricotta cheese stuffed into strawberries, which are then wrapped in proscuitto. The ricotta cheese will be an issue for those strictly following the no dairy rule, while others may choose to give it a pass because it comes from grass-fed cows. Many food items on Paleo fall into a gray area, and it is up to the individual to decide how far they want to take it, and how their body processes these types of foods. You end up getting a meaty, fruity, cheesy mouthful, which is sure to make a great snack or appetizer for a party.
Move over, Doritos; there’s a new ranch chip in town and it’s actually healthy for you. These kale chips are seasoned with zesty ranch flavor from dill, garlic, and lemon juice. Plus, they’re made with only clean ingredients, unlike Doritos (hello, MSG!). Although these chips do list sugar on the ingredients panel, it only comes in at 3 grams per 1-ounce serving. https://www.youtube.com/watch?v=2lTSvNt_hZo