I love a good fish dish and this is by far one of my favorites. Paleo Leap has combined the delicious savory taste of salmon with the salty crunch of pistachios. This recipe is so simple to make and so delicious it has become a family favorite and one that is on top of our list. If you are looking for a great healthy recipe that is delicious and easy to make then look no further!
Sometimes my favorite recipes are ones that are so simple and easy to put together. The rub that Paleo Leap uses for this pork tenderloin recipe is delicious. The smokey flavor from the paprika and the blend of garlic and thyme creates a delicious flavor! If you are looking for a great dinner this is the one for you.
Have you tried chia pudding? It’s delicious, full of healthy Omega 3 fatty acids, and it’s easy to make. You can make chia pudding raw and vegan without difficulty, and it’s got a benefit that most desserts lack: Eating chia pudding can actually slow down digestion and help you feel full, which makes it a great way to start your day. Yes, pudding for breakfast might actually be a good thing! A small bowl of chocolate raspberry chia pudding eaten at the right time can help you avoid giving in to cravings and overeating…for me, that’s late afternoon. The only thing more satisfying than rich, dark chocolate pudding full of sweet red raspberries is enjoying that pudding knowing that you’re getting protein, fiber and calcium instead of empty carbs and a sugar rush.
Chia pudding has a texture very similar to tapioca pudding, and is so easy to make! You don’t need eggs, starch or flour to thicken it…chia seeds naturally swell and cause liquid to thicken, so all you need for the base of chia pudding are chia seeds and milk. You can use coconut milk or dairy milk, both will make a delicious and creamy pudding. On the stovetop, it cooks up in five minutes! Or, make it raw by letting the pudding sit in the fridge for several hours (or overnight). As far as convenience goes, it’s far easier to make a batch of healthy chia pudding than it is to make a box of store bought instant pudding!
All you need is milk, chia seed, raspberries and a bar of good quality, organic fair trade dark chocolate. You can also make it with cocoa powder and maple syrup, depending on what you have on hand! It couldn’t be more simple: Just stir together the seeds and milk over medium heat, until the mixture starts to thicken. Then, add an ounce of chopped dark chocolate and stir until it’s dissolved! Add the raspberries, and you’re ready to serve it. Less than ten minutes, start to finish! Or, mix together the milk and chia with some cocoa powder and syrup or honey, then stir in the berries and pop it in the fridge overnight. No heating needed…which is perfect for protecting the nutrients in raw milk. You’ll be hooked when you try this! My kids are already asking me to make it again, they love the tapioca texture and the combination of dark, smooth chocolate and flavorful ripe raspberries. Delicious!
- 2 cups milk (dairy, coconut, or almond all work well)
- 1/3 cup chia seeds
- 1 ounce chopped dark chocolate (or, 3 Tbs. maple syrup or honey and 2 Tbs. cocoa powder)
- 1 cup raspberries, fresh or frozen
- In a saucepan, combine the milk and chia seeds. Over medium heat, stir until the pudding begins to thicken.
- Add the chopped chocolate and continue to stir until the chocolate has melted and the pudding is thick.
- Add the raspberries and stir well to combine. Serve warm, or chill if you'd like.
- To make the pudding raw, just combine the milk and chia seeds. Instead of chopped dark chocolate, stir in the cocoa powder and honey or syrup. Add the berries, and let the pudding sit in the fridge several hours or overnight.
Let’s face it, there are certain sauces and dips that are everyone’s favorites. When I first started my journey with Paleo eating I had a hard time saying goodbye to things like mayonnaise, my favorite barbecue sauce, and especially ranch. Now obviously we don’t need these sauces and once I learned how to cook using real foods I found myself not missing these sauces as much as I thought I would… but even still, it’s nice to have these Paleo recipes for your favorite go-to sauces and dips.
1. Paleo Spinach Artichoke Dip
There is nothing quite like a delicious spinach artichoke dip. This is a great hit as an appetizer or to take to parties! Find the recipe here.
2. Dairy Free Alfredo Sauce
I thought I had to say goodbye to alfredo sauce for good once I went Paleo – but this dairy free recipe is delicious and perfect to put on top of veggie noodles. Find the recipe here.
3. Paleo Pesto-Avocado Sauce
I feel like to be a good cook I have to have a good pesto sauce on hand and ready to cook up when needed. This paleo pesto-avocado sauce is delicious. Find the recipe here.
4. Spicy Guacamole Recipe
I. Love. Guacamole. I’m always surprised by how many store bought guacamole’s actually have fillers or processed ingredients. This recipe is my favorite go-to homemade guacamole recipe. Find the recipe here.
5. Mango Chutney
You heard me right – Mango Chutney. This is so simple and easy to make and so delicious. Find the recipe here.
6. Buffalo Ranch Dip
This is another great hit to take to parties and people will be surprised to find out that it’s all Paleo and actually not bad for you! Find the recipe here.
7. 5 Minute Paleo Mayo Recipe
It wouldn’t be a list of sauces and dips without a Paleo Mayo recipe – I love how quick and easy this one is to make! Find the recipe here.
8. Fermented Thai Basil “Pesto” Recipe
The thai influence with this basil “Pesto” sauce adds some great flavor and is great to use in Southeast Asian cooking. Find the recipe here.
9. Homemade Ranch Dressing Recipe
Ranch. I feel like I grew up on ranch dressing. I sorta shudder to think of what was actually in the ranch I was eating. This is a great guilt-free all Paleo Ranch recipe. Find the recipe here.
10. Go-To Meat Sauce
Sometimes you just need a good hearty meat sauce when you are feeling low on ideas on what to cook. This is a great sauce you can put on just about anything! Find the recipe here.
11. Roasted Tomatillo Salsa
Tomatillo salsa is one of my favorite types of salsa – grab some gluten and grain free tortilla chips and have yourself a delicious snack. Find the recipe here.
Crackers are a great snack! Crisp, crunchy, and wonderful paired with dip or cheese, they’re also easy to take with you when you’re on a hike or at work. If you’re avoiding grain, however, crackers are a little hard to find. These tasty little carrot and seed crackers are a great alternative to wheat or rice crackers, and they’re so healthy! The great thing about this snack is, it’s a perfect way put the whole carrot to good use when you juice. Carrot pulp from your juicer works perfectly in this recipe!
To make the crackers, you’ll need a cup of carrot pulp. If you have a juicer, just run four or five carrots through and use what’s left over from that. If not, you can run some carrots through a food processor and then squeeze the extra juice out of the pulp. Just mix the carrot pulp together with ground flax seed, pumpkin seeds, and sunflower seeds. Add sea salt, fresh garlic, cracked black pepper, and a bit of parsley and stir it up to make a dough. You might need to add a tablespoon or two of carrot juice or water to soften it up a bit.
Press or roll the dough onto a parchment-lined cookie sheet, and then cut the crackers…I used a pizza wheel, which cut right through the seeds and left nice clean lines. Bake the crackers (or, if you’d like to make yours raw, dehydrate them instead). When they’re crisp, snap them apart along the scored lines. Easy! These crackers have a nice, crunchy texture and and a light but savory flavor that goes well with many things. And, they’re full of healthy vitamins, fiber, and Omega 3. You can feel good about snacking on them, and they are surprisingly filling. A few of these crackers with a little raw milk cheese or cashew butter will keep you going until dinner!
- 1 cup firmly packed carrot pulp
- 1/2 cup ground flax seed
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1-2 tablespoons carrot juice
- 1 clove crushed garlic
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon sea salt
- cracked pepper, to taste
- Preheat the oven to 350 degrees.
- If you have a juicer, run 4 or 5 carrots through it and pack the carrot pulp into a measuring cup to make one cup of pulp. If not, pulse 3-4 large carrots in a food processor until you have very fine bits. Squeeze out the juice, reserving several tablespoons.
- In a bowl, combine the pulp, flax seed, sunflower and pumpkin seeds, crushed garlic, parsley, salt and pepper. Stir well.
- If the dough is too dry, add carrot juice a tablespoon at a time to make it firm but not crumbly.
- Line a cookie sheet with a piece of parchment paper. Press or roll the dough onto the paper, to about 1/8 inch thick.
- Using a pizza wheel or knife, score the crackers into 2 inch squares.
- Bake at 350 degrees for 15 minutes. Reduce the heat to 200 degrees, and continue to bake until the crackers are crisp. Baking time will vary, depending on how much moisture is in the carrots.
- If you'd like your crackers raw, dehydrate them according to your food dehydrator's directions instead of baking them (generally, expect 8-10 hours of drying time at 115 degrees).
Something I’ve learned over the years is that, when it comes to cooking, simple is often better. When I first started cooking I was eager to try all sorts of things…new kitchen gadgets, a variety of conveniently packaged ingredients, and every spice in the spice rack. As the years have passed I’ve realized that a lot of handy “time saving” kitchen gadgets only end up complicating things (they take up space, require assembly and are often a pain to wash). Most conveniently prepared and packaged foods are full of additives that I’d rather not feed my family. I still love to play with spices, but I’ve learned that no matter how exotic the spices in the spice rack may be, you really can’t beat freshly snipped basil from the garden.
“Simple is better” is at the heart of this recipe for Paleo Chicken Avocado Salad. Start with fresh, healthy ingredients at the peak of ripeness…Roma tomatoes, ripe avocados, English cucumbers, flavorful Kalamata olives and fresh, cage-free chicken. The right ingredients make a world of difference, the flavor of a nice vine-ripened tomato is so wonderful that you don’t want to cover it up with much! The other great thing about a simple salad is that it’s so easy to make. Grill and cube the chicken, and cut the veggies into cubes about the same size. Toss everything together, and then make the dressing!
I love a nice balsamic vinaigrette, and this one goes wonderfully with the chicken and avocado. Just whisk together some organic balsamic vinegar, extra virgin olive oil, and a touch of stone ground mustard. Add a clove of crushed garlic and whisk again until it’s creamy and emulsified, and then drizzle it over the salad. Fresh, delicious, and healthy! This is a great one-dish lunch or dinner option, and it’s perfect for warm days when you don’t want to heat the kitchen up. The recipe below makes a generous main-course serving for two, double it if you’re feeding a family!
- One organic, cage-free chicken breast cooked or grilled
- One large avocado
- One large, ripe Roma tomato
- 1 1/2 cups cubed English cucumber
- 12 Kalamata olives
- 1/4 cup organic balsamic vinegar
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 2 teaspoons stone ground mustard
- 1 clove crushed garlic
- Cube the chicken into 1/2 inch cubes, put them in a large bowl, and set aside.
- Wash, trim and cube the vegetables into 1/2 inch cubes, and toss them with the chicken.
- Cut the olives in half lengthwise and toss them with the vegetables and chicken.
- In a measuring cup, whisk together the balsamic vinegar, olive oil, mustard and garlic. Whisk until the dressing is emulsified and creamy.
- Serve the salad on plates with the dressing drizzled over.
I love ice cream! So cold, creamy and delicious on a hot day. I’ve always thought that to make ice cream at home you need a machine of some sort, and I have fond memories of hours spent cranking an ice cream maker out in the back yard when I was a kid. It seemed like a complex process, involving a lot of ice and rock salt. Recently a friend of mine assured me that it’s easy to make ice cream using what you probably already have on hand in the kitchen, no machine or rock salt needed! I couldn’t wait to try. This easy recipe is so healthy and simple, you’ll be able to whip up a batch of homemade ice cream any time you’d like.
You’ll need a can of coconut milk, fresh fruit, and a little sweetener. That’s it! I found a recipe for orange creamsicle ice cream at the Super Healthy Kids website, and did a little playing around with it. The recipe calls for just oranges, but I was in the mood for something tropical…so I added mango and banana to the mix. Yum! First you chop the fruit and freeze it, so you’ll need to plan ahead a bit. This is a job that kids love! Have them pick the type of fruit and help you wash and prepare it (most ripe fruit is easily cut with a butter knife). Then, freeze it on a plate for a couple of hours…why not make a variety of fruit combinations and keep them frozen to use later? You never know when you’ll be craving ice cream!
After the fruit is frozen, put half of it in a blender or food processor with the can of coconut milk and the sweetener (I used a little maple syrup). Blend until pureed, then add the rest of the fruit and blend again. This way, you have control over the fruit chunks in your ice cream…you can blend it very smooth, or leave some pieces if you’d like. Pour your ice cream into a freezer-safe container and then freeze it until it’s solid. Then, scoop it out and serve it! Smooth, delicious ice cream…without dairy, eggs, processed sugar or additives. Yum!
- 3 cups fruit, chopped and frozen (I used 2 small mangoes, a banana, and an orange)
- 1 can (1 3/4 cup) full-fat coconut milk
- 2 tablespoons maple syrup (to taste)
- Peel and chop the fruit. place it on parchment paper and freeze for 2 hours, until solid (I learned the hard way that you'll want the parchment paper, as the fruit will freeze to the plate otherwise).
- Once the fruit is frozen, put 1/2 of the fruit chunks in a food processor. Pour in the can of coconut milk and add the maple syrup, and puree until the mixture is smooth.
- Add the rest of the fruit and pulse again. If you'd like your ice cream smooth, just blend until all the chunks are gone. Or, leave a few if you like a more chunky texture!
- Put the ice cream in a freezer-safe container, and freeze until solid...about 2 hours. Allow it to warm up a bit before scooping.
- If you like softer ice cream, just stir the ice cream every 20 minutes as it's freezing and then serve before it's solid! This makes a wonderful soft ice cream.
Lunches seem to be one of those meals that gets neglected quite often, especially for those that have a busy schedule. Whether you are at the office or out and about running errands, lunches on the go tend to be unhealthy – but they don’t have to be! Here is our list of some great on the go paleo lunches for those busy hectic days.
1. Prosciutto-Wrapped Mini Frittata Muffins.
Whoever said that eggs could only be served at breakfast was wrong! These little guys are amazing and perfect to grab when you are on the go. Find the recipe here.
2. Super Simple Paleo Buffalo Chicken.
It doesn’t get much easier then this – and whether you decide to put this delicious concoction in an avocado or some lettuce, you are bound to have a delicious and simple on the go lunch. Find the recipe here.
3. Paleo Lunch Box Guacamole Burger.
Leftovers are a great way to put your lunch together – this lunch box idea is a great lunch that will fill your belly while you are out and about! Find the recipe here.
4. Avocado Chicken Salad.
Avocados are a great way to add some healthy fats to your lunches – this avocado chicken salad is so easy to throw together you wont have an excuse to not have a healthy lunch. Find the recipe here.
5. Chipotle Lettuce Wraps.
These wraps will make you never miss sandwich bread again. So delicious and a snap to put together. The perfect on the go lunch! Find the recipe here.
6. Mason Jar Layered Lunches.
These are the perfect way to get a healthy lunch on the go! And not only is there one great recipe for you – but four! Find the recipe here.
7. Paleo Avocado Tuna Salad.
Tuna salad is a great lunch… but most times not so healthy. Not the case with this delicious Paleo avocado tuna salad! Find the recipe here.
8. Easy Cauliflower Salad.
A delicious and easy salad to put together and perfectly Paleo! Plus – talk about a great way to get in a load of veggies! Find the recipe here.
9. Easy Paleo Lunch Box Idea.
I love putting a lunch box together – keeping it Paleo can be hard… unless you have some great ideas to fall back on! This is a great lunch box idea for your or your kids! Find the recipe here.
10. Vegetable Beef Taco Wedge Salad.
For the taco lovers out there this is a great way to keep your meal easy to put together and still healthy and Paleo! So delicious. Find the recipe here.
Fresh, homemade pesto is such a wonderful and versatile thing! It may have gotten its starts in pasta, but it’s also amazing on grilled steak, lamb, chicken or fish. A little homemade pesto goes a long way in hummus, salad dressing, or in a dip. I like to have homemade pesto on hand, and I’ve found that if you freeze it in an ice cube tray you can pop out pesto-cubes any time you want to spice something up!
Most pesto contains a good deal of cheese, but I’ve found that with a bit of creativity it’s just fine to leave it out. Hard cheeses like Parmesan or Romano add a distinct umami flavor to food (umami is the “savory” flavor that we can taste in addition to sweet, sour, salty and bitter). To make up for the lack of cheese, we just need to add a little umami from a different source! I used a good, thick aged balsamic vinegar, but a balsamic vinegar reduction would work just as well (you can make this by letting a cup of vinegar simmer until it thickens). Just puree fresh basil leaves, pine nuts, garlic and a little of the vinegar with a good quality oil…extra-virgin olive oil and avocado oil are both great.
Once the pesto is smooth (you may need a tiny bit of water to get the right consistency) you can either serve it, or put it in an ice cube tray to freeze. When the garden is going crazy with basil, I make several large batches and freeze it…I pop out the pesto cubes, put them all in an air-tight container, and then use them all year round. It’s amazing how much flavor one cube of pesto can add to a pan of sauteed vegetables!
- Four cups fresh organic basil leaves, washed
- 1/3 cup pine nuts
- 1/3 cup extra virgin olive oil, or avocado oil
- 3 cloves garlic, peeled
- 2 teaspoons aged balsamic vinegar, or balsamic vinegar reduction
- 1 teaspoon sea salt
- 2-4 tablespoons water
- In a food processor, combine the basil and pine nuts. Blend well.
- Using a rubber spatula, push the mixture down in the food processor and blend again. Add the oil as you continue to puree the pesto.
- Add the garlic cloves and balsamic vinegar and continue to puree.
- Add the salt, and the water a tablespoon at a time until the pesto reaches the desired consistency.
- If you'd like, you can put the pesto into an ice cube tray and freeze it. Pop the pesto cubes out and keep them in the freezer in an airtight container to use later.
After a long day at work, or with the kids, or cleaning the house, or any other thing that can make a day long – the last thing you want to do is spend a bunch of time in the kitchen cooking up a meal. Some days cooking is an enjoyable experience and we don’t mind taking a bit more time for a delicious meal… other times though we just want something simple and easy. Don’t sacrifice taste just because you don’t want to spend time in the kitchen. Instead try out these delicious, healthy, all Paleo super simple recipes:
1. Crock Pot Beef Stew.
There is nothing like a good stew to come home to after a long day. Filling, warm, delicious and super easy to put together! Find the recipe here.
2. Maple Chili Pork Chops.
I love how easy these pork chops are to prepare and such a simple set of ingredients! The combination is a perfect easy meal. Find the recipe here.
3. Lime Grilled Chicken.
This is one of our favorite go-to simple recipes. Any one can cook up this delicious lime grilled chicken in a snap! Find the recipe here.
4. Easy Slow Cooker Chicken Verde.
Love meals with a Mexican flair? Then this chicken Verde recipe is the one for you – it’s so easy and only two ingredients! Find the recipe here.
5. Maple-Mustard Glazed Chicken.
This recipe made me drool just looking at it – add in the fact that it only takes a few minutes to put it all together and you have me sold! Find the recipe here.
6. Slow Cooker Buttery Pot Roast.
I love a good pot roast! Who doesn’t? Next time you need a simple meal try out this slow cooker butter pot roast recipe. Find the recipe here.
7. Paleo Chicken Nuggets.
Going Paleo doesn’t mean you have to say goodbye to chicken nuggets – it just means saying hello to delicious and healthy chicken nuggets! The kids are always a fan of this and I’m happy to make it since it’s so easy. Find the recipe here.
8. Simple Lemon-Rosemary Salmon.
Fish is a great option to go with when you need a simple yet flavorful meal – this lemon-rosemary Salmon is no exception. Find the recipe here.
9. 5 Minute Prep Crispy Honey Pork Tenderloin.
When I saw the picture of this crispy honey pork tenderloin I had to try it – and I’m so glad I did. Drool. Find the recipe here.
10. Crockpot Rotisserie Chicken.
Need a big meal but still don’t want to take a lot of time to prep or cook it? Then this crockpot rotisserie chicken with sweet potatoes is the one for you! Find the recipe here.
11. Pan-Seared Cajun Spiced Cod.
The combination of cajun with this cod is perfect and so easy to put together. Find the recipe here.
12. Easy Pan-Fried Lemon Chicken.
One of my favorite chicken recipes – so easy, so simple, and everyone in the house loves it! Yum! Find the recipe here.
13. Shrimp and Poblano Peppers.
I love shrimp and I love poblano peppers… I never thought to throw them together until this recipe. Genius! Find the recipe here.
14. Paleo Mini Meatballs.
I’ve had some delicious meatball recipes before – but usually they involve quite a bit of work. These might have to replace all my other recipes because not only are they delicious – but so easy to make! Find the recipe here.
15. Orange Mustard Arugula Salad.
For those days when you not only want something simple, but something light. This orange mustard arugula salad is delicious and refreshing you’ll be going back for more! Find the recipe here.