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5 Paleo Cookbooks for Every Kitchen

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Stop making meal time so hard! Get started with the best Paleo meal plans ever. Click here to learn more.

One of the most important parts of going and staying on the Paleo lifestyle is meal preparation and recipes. If you aren’t prepared for a meal then you are more likely to make bad choices and get something out or eat something unhealthy. Along those lines being prepared for your meals means having lots of ideas and the right tools to stay on top of those meals.

The right recipes and cookbooks can make a big difference in your Paleo experience. Which is why we have decided to put together some of our favorite Paleo cookbooks that every Paleo kitchen needs.

The Paleo Kitchen

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This book has plenty of recipes to satisfy your palate but beyond the amazing recipes this book comes with so many different tools to help you along your Paleo journey. From Paleo shopping lists to tips for getting started this is a great book to have – especially if you are new to the Paleo lifestyle. Learn more about this book here.

Against All Grain

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This is a king among cookbooks! This book is filled the the brim with amazingly delicious grain-free recipes. Danielle’s personal experience brings these recipes to a whole new level that you wont even feel like you are going grain-free. This book is bound to get you loving cooking again! Learn more about this book here.

The Real Paleo Diet Cookbook

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This book is perfect in its creative and healthy recipes. If you love to cook and invent beautiful plates of delicious food then you are bound to love this cookbook. Learn more about this book here.

The Performance Paleo Cookbook

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This cookbook is perfect for exactly what it says – Paleo recipes for those that are training harder and want to get stronger. If you feel your exercise routine is a bit more intense then you current diet can handle then you’ll love the recipes in this book that can help you take and keep that competitive edge. Learn more about this book here.

Mediterranean Paleo Cooking

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Sick of the same old Paleo recipes? Looking for something new and fresh to add to your arsenal of Paleo recipes? Then this cookbook is the one for you. This cookbook combines some wonderful flavors from southern Europe, North Africa, and the MIddle East all while staying true to the Paleo lifestyle. Learn more about this book here.

Do you have a favorite cookbook that you use all the time?

 

Grain Free Cinnamon Sponge Cake

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When you give up grain, it can feel like you’ve seen the last of light, fluffy cakes. But I’ve found two little secrets that bring your healthy cake to a whole new level! This grain free cinnamon sponge cake is as light and fluffy as a traditional cake, even though it’s grain and dairy free. Sweetened with a little coconut sugar and some honey, it’s satisfying but not overly sweet. Add some warm cinnamon and vanilla and you’ve got a dessert that bakes up beautifully and looks as good as it tastes! You can even cut it into two layers…perfect for adding a layer of vanilla custard or whipped coconut cream.

The first secret to this cake is banana flour. This flour is so fine and soft, it bakes very much like cake flour (but it’s full of nutrients rather than gluten). I’ve found that when texture is important, banana flour is a great thing to use! There isn’t a strong banana flavor, since the flour is made from green bananas. It’s also high in resistant starch, which is great for your digestion and helps balance blood sugar.

The other secret is to use a recipe for sponge cake rather than a regular cake recipe. Sponge cake doesn’t call for much flour, which is helpful both for texture and cost when you’re baking grain free. The trick to sponge cake is in separating the eggs. You beat the yolks with your flavorings (in this case, vanilla and cinnamon) and sweetener. Then, whip the whites until stiff peaks form. Don’t over beat the whites…I’ve learned that they won’t bake up as fluffy if you whip them until they’re dry. There’s a specific order to combining the ingredients that gives the cake its light and airy texture…you combine the yolk mixture with a bit of flour, fold half the whites into the yolks, add another bit of flour, fold in the rest of the whites, and finally add flour a third time. It’s a bit of extra work, but so worth it!

You can serve the cake as is, or cut it into layers and add something in the middle. Creamy vanilla custard is delicious, or a fluffy layer of whipped coconut cream. You could even make a compote of apples, raisins and nuts and spread it between the layers! Any way you serve it, your friends will have a hard time believing that this is a grain-free, non-dairy cake. It’s a must-try recipe!

Grain Free Cinnamon Sponge Cake
This delicious grain free cake bakes up unbelievable light, soft and fluffy! Wonderful with a layer of vanilla custard or whipped coconut cream in the center.
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Ingredients
  1. 6 organic, cage-free eggs, separated
  2. 1 teaspoon organic vanilla extract
  3. 1 teaspoon organic ground cinnamon
  4. 1/3 cup coconut sugar
  5. 1/4 cup raw organic honey
  6. 1/2 cup plus 2 tablespoons banana flour
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl, combine the egg yolks, vanilla, cinnamon, coconut sugar and honey. Whip until the mixture is creamy and a very pale yellow.
  3. Add 1/4 cup of the banana flour to the egg yolks and whip again.
  4. In a separate bowl, whip the egg whites until stiff peaks form. Be sure to wash your beaters before whipping the whites, and don't whip them too much. The cake won't be as fluffy if the egg whites are too dry.
  5. Fold 1/2 of the egg whites into the yolk mixture by hand.
  6. Add 1/4 cup of the banana flour and fold this is by hand as well.
  7. Fold the remaining egg whites into the batter, then add the 2 tablespoons of banana flour and fold this in as well.
  8. Pour the batter into a greased springform pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool, and serve...or, cut the cake horizontally into two layers and fill with vanilla custard, whipped coconut cream, etc.
Primal Hub https://www.primalhub.com/

Paleo Lemon Drop Cookies

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I’d been seeing a recipe for raw, vegan lemon meltaways pop up on facebook here and there, and I thought they looked pretty good. I’ve found that it’s pretty hit-or-miss as far recipes on social media go, though…sometimes they’re just as good as they look in the photo, and other times they end up being a dissapointing waste of time and ingredients. I love lemon, though, so when I saw the recipe making the rounds again a few weeks later I decided to give it a try. I’m so glad that I did! These lemon drop cookies (I found that, while delicious, the way I made them they don’t really “meltaway”) are a wonderful burst of sweet-tart flavor. They have a great texture, and just taste so good…like lemon candy, but healthy. I’m totally hooked!

I made these in the food processor, and found that by doing so I could skip some steps. This made the prep work very easy, and also allowed me to make the cookies using whole raw almonds and flaked coconut…this might be why my cookie version of the recipe has a different texture, because the homemade flour is a little more coarse. But it’s  nice to make something entirely from scratch using basic, raw ingredients! I just popped the almonds and coconut into the food processor and ground them into flour. Then, I added lemon zest and juice followed by some organic raw honey. Finally, I mixed in a bit of melted coconut oil.

The biggest problem I had with this recipe was trying to avoid eating all the dough before I formed it into cookies. I’m a grown-up, and I know that it’s ill-advised to lick the blade of the food processor…but I was sure tempted! The creamy texture, the delicious flavor…I have to admit, I ate quite a few “sample bites” before putting the dough in the fridge to chill! Once it was cold, I was able to control myself long enough to roll it into balls and dehydrate the cookies a bit in the oven. Sweet yummy goodness! These cookies are full of nothing but healthy ingredients, bursting with flavor, and delightful in every way. I think I’ve found a new favorite dessert!

Paleo Lemon Drop Cookies
Delicious and easy to make lemon cookies...these cookies are bursting with flavor! Made with almond, coconut, lemon and honey. Yum!
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Ingredients
  1. 1 1/2 cups almond flour (or, use whole raw almonds and grind them yourself)
  2. 1/2 cup coconut flour (or, use coconut flakes and grind them yourself)
  3. 1 tablespoon organic lemon zest
  4. 1/4 cup organic lemon juice
  5. 1/3 cup organic raw honey
  6. 1/4 cup organic coconut oil, melted
Instructions
  1. If you are using whole raw almonds and coconut, put them in a food processor and grind them into flour. Otherwise, just put the almond and coconut flour into the food processor and pulse a few times to combine.
  2. Add the lemon zest and juice and pulse again to blend.
  3. While the food processor is running, drizzle in the honey and continue to puree until a ball forms.
  4. Stop the food processor and scrape down the sides. Run it again, while pouring in the melted coconut oil.
  5. Once the dough is very well combined, put it in a bowl and chill it in the fridge for at least 1/2 hour.
  6. Roll the chilled dough into little balls. You can leave them in this shape or flatten them a bit.
  7. If you'd like, dehydrate the cookies for about an hour, or until the outside of the cookies becomes slightly hard.
  8. Store any leftover cookies in a covered container in the fridge, they will get soft if left out too long.
Adapted from this recipe at the Healthy Family and Home
Adapted from this recipe at the Healthy Family and Home
Primal Hub https://www.primalhub.com/

Oven Baked Zucchini Chips

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Looking for healthy snack? I love the crisp texture and salty flavor of these oven baked zucchini chips. Perfect for snacking, and really great with dip (like this paleo ranch dip). Unlike traditional fried chips, these little oven baked beauties are low in calories. They’re not greasy, either…just light, crispy veggie chips ready for guilt free snacking! What’s really great is that these chips are baked at a low temperature, which helps them keep more of their natural nutrients. It also concentrates the flavor, so they need very little salt but are still delicious!

It’s not hard to make oven baked zucchini chips, and the process will seem familiar if you’ve ever made kale chips. Zucchini chips are a little different, though, because a zucchini has a lot more moisture in it than a bunch of kale. You’ll have to cook them longer, rearrange them now and again, and be careful that you don’t add too much oil. The end result is so delicious, though, that you won’t mind the extra work!

You’ll want to start with a large zucchini. The chips will shrink quite a bit as they dry, so if you want a chip that will hold some dip don’t be afraid to go big! Wash the zucchini and slice it thinly, then press some of the moisture out of  the zucchini by pressing the slices between two paper towels.  Toss the slices in a bowl with just a bit of extra virgin olive oil or melted coconut oil and stir to coat. To bake them, line a couple of baking pans with parchment paper and then lay the slices on the paper, making sure they don’t overlap. Then, sprinkle the zucchini with just a touch of salt…remember that the slices will be shrinking a lot (I’d say that they’ll be reduced by at least half) so if you salt them more than just a touch it will end up being too much.

Dry the chips in the oven at 250 degrees, checking in 30 minutes. You’ll want to rearrange them, remove any chips that are already crispy, and then put them back in for another 15 minutes. Keep checking and rearranging until all the chips are crisp and nicely browned…if you’re having trouble getting the chips to dry out, try placing them on a wire cooling rack on the pan and cooking them that way. Let them cool, and then…enjoy!

Oven Baked Zucchini Chips
Crisp, flavorful veggie chips baked in the oven. A healthy and delicious snack!
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Ingredients
  1. 1 large organic zucchini
  2. 2 teaspoons extra virgin olive oil, or melted coconut oil
  3. sea salt
Instructions
  1. Preheat the oven to 250 degrees.
  2. Wash and slice the zucchini into thin slices.
  3. To remove some of the moisture, press the slices between paper towels.
  4. In a large bowl, toss the zucchini slices with the olive or coconut oil to lightly coat them. Don't be tempted to use more oil, too much will make your chips soggy!
  5. Line a couple of baking pans with parchment paper. Lay the slices on the paper in a single layer, making sure that the slices don't overlap.
  6. Lightly sprinkle the zucchini with sea salt.
  7. Bake for 30 minutes, then check the chips. Flip and/or rearrange them as needed, removing any chips that are already crispy.
  8. Bake the chips for another 15 minutes, then repeat the flip/rearrange/remove process above.
  9. Continue this until all the chips are crisp and brown.
  10. Allow your zucchini chips to cool, and then enjoy! Store leftover chips in an airtight container.
Adapted from this recipe at Oh Snap! Let's Eat!
Adapted from this recipe at Oh Snap! Let's Eat!
Primal Hub https://www.primalhub.com/

 

 

Dark Chocolate Blueberry Bark

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Sometimes you just need the extra energy and pick-me-up of something chocolate. There are lots of benefits to eating chocolate, especially dark chocolate! A good quality dark chocolate will be dairy free and low in sugar, but high in antioxidants. If you mix that with delicious dried blueberries, chopped almonds, seeds and a bit of coconut oil the result is a wonderful chocolate treat that backs up the sweet goodness of chocolate with protein. This means you can enjoy your chocolate fix without worrying that you’ll end up crashing half an hour later!

The great thing about this treat is that it’s so easy to make. You’ll need a cup of good quality, fair-trade dark chocolate chips (or, chop up your favorite chocolate bar). Just melt this with a tablespoon of coconut oil, and stir in 1/2 cup chopped raw almonds, 1/4 cup dried blueberries (I made these myself in the oven), 1/4 cup raw sunflower seeds and 1/4 cup raw shelled pumpkin seeds. Stir it all together, spread it on a piece of parchment paper, pop it in the fridge for about half an hour and then break it apart. So fast and easy!

I like to keep a jar of dark chocolate blueberry bark in the pantry, for a quick chocolate fix during the day. It’s also a great treat for lunchboxes, and makes a wonderful snack when you go hiking! You get the sweet boost of chocolate with its potassium, iron, magnesium and copper, the protein and vitamins from the nuts and seeds, omega 3 from the coconut oil, and the delicious antioxidants from dried blueberries. I love a sweet snack that I can feel good about indulging in!

Dark Chocolate Blueberry Bark
This delicious chocolate treat combines dark chocolate, chopped almonds, seeds and chewy dried blueberries. Perfect for lunchboxes, hikes, or a quick pick-me-up snack!
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 cup good quality, fair trade low sugar dark chocolate chips (or, chop up your favorite candy bar)
  2. 1 tablespoon organic coconut oil
  3. 1/2 cup chopped raw almonds
  4. 1/4 cup dried blueberries
  5. 1/4 cup raw shelled pumpkin seeds
  6. 1/4 cup raw shelled sunflower seeds
Instructions
  1. Melt the chocolate and coconut oil together, stirring until it's smooth.
  2. Add the nuts, seeds, and blueberries and stir well to combine.
  3. Line a pan with parchment paper. Spread the chocolate and nut mixture out on the paper, about 1/4 inch thick.
  4. Chill the chocolate bark in the fridge until it's hard, about 15-20 minutes.
  5. Break apart the chocolate bark and store in a jar or airtight container. If the weather is warm, you might need to store it in the fridge so that it won't get soft.
Primal Hub https://www.primalhub.com/

Grain-free Bacon, Egg and Cheese Muffins

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Mornings are often busy, which is why the breakfast food industry is such a big business. Most quick breakfast food involves a large amount of grain and sugar, however! Frozen waffles, instant oatmeal, sugary breakfast cereal…it’s hard to find an easy breakfast that’s not loaded with toxic grain, refined sugar, and chemicals. These little grain-free bacon, egg and cheese muffins are easy to carry with you if you’re running late, and can be made in advance to be either eaten cold or reheated during the work week.

There are a lot of great recipes out there for eggs baked in muffin cups, but they don’t reheat well and usually require a plate and fork to eat. These little breakfast treats really are an even cross between eggs and muffin, and have the advantage of storing well. They’re made with coconut flour, which gives them a more muffin-like texture and helps them bake up lighter and less dense than baked eggs or crust-less quiche. They’re made with eggs, a few tablespoons of coconut flour, shredded cheddar cheese, chopped bacon, scallions, fresh garlic and a bit of Greek yogurt. Healthy and delicious! You can omit the bacon or add sausage instead, or add some extra chopped vegetables if you’d like…it’s easy to customize your breakfast-on-the-go!

To make the muffins, just break 8 eggs into a blender. Add cheese, yogurt, a clove of garlic, coconut flour and a bit of baking powder or soda. Puree the mixture until it’s smooth, then add some chopped, cooked bacon and diced green onion. Pulse the blender once or twice to mix in the bacon and onion, just enough to combine the bacon and onion into the batter without chopping it up. Melt 1/4 teaspoon of coconut oil in each cup of a muffin tin, and then pour about 1/3 cup of batter into each cup. Sprinkle a little more cheese on top, and bake for 20 minutes. Easy! Let them cool a bit and then serve, storing extras in the fridge or freezer for a quick, healthy breakfast next time you find your morning a little hectic. Easy, and so good!

Grain-free Bacon, Egg and Cheese Muffins
Make a batch of these savory breakfast muffins for now, and one for later! They're good cold or reheated, and make a fast and healthy breakfast.
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Ingredients
  1. 8 organic, cage free eggs
  2. 1 1/2 cup grated cheddar cheese
  3. 6 tablespoons organic almond or coconut flour
  4. 1/2 teaspoon baking powder (or 1/4 teaspoon baking soda and 1 teaspoon apple cider vinegar)
  5. 2 tablespoons bacon, cooked and diced
  6. 3 scallions, chopped
  7. 4 tablespoons organic full-fat Greek yogurt
  8. 1 clove garlic
  9. 3 teaspoons coconut oil
Instructions
  1. Preheat the oven to 375 degrees.
  2. Drop 1/4 teaspoon of coconut oil into each cup of a muffin tin. Put it in the oven as it's heating, to melt the oil.
  3. In a blender, combine the eggs, yogurt, 1 cup of grated cheese, the coconut flour, garlic clove and the baking powder or soda and vinegar. Puree the mixture until it is smooth.
  4. Add the cooked, chopped bacon and chopped scallions. Pulse once or twice to stir (not enough to blend up the bacon and onion).
  5. Pour about 1/3 cup of batter into each muffin cup, right on top of the melted coconut oil.
  6. Sprinkle the extra cheese on top of each muffin.
  7. Bake the muffins for 10 minutes, then turn the pan and bake for another 10 minutes.
  8. Let the muffins cool, then serve. Freeze leftover muffins or keep them in the fridge for a healthy breakfast on the go!
Adapted from this recipe at NomNom Paleo
Adapted from this recipe at NomNom Paleo
Primal Hub https://www.primalhub.com/

Grain-Free Lemon Blueberry Scones

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My mother in law is amazing. She’s always known how to make ordinary moments graceful and full of beauty…it’s just one of the many things I love about her. Her home is always open, there always seems to be a pot of tea brewing, and if you give her 20 minutes notice she’ll have a plate of warm scones waiting for you too! She knows just how to create a quiet little bubble of peace with a pretty table, a conversation that fills you up, a bit of art, and some well-chosen words of wisdom.

And scones. We can’t forget the scones! Her recipe has changed over the years, and it lends itself well to various types of flour. Grain free? We can do that! Depending on the season and the mood, her scones might have currents baked in, or walnuts and cinnamon. Ginger scones are a specialty of hers, cranberry are a great pick-me-up, and chocolate chips are popular with the grand kids. But one of my favorite combinations is lemon-blueberry…fresh blueberries (frozen are too moist), Meyer lemon, and a touch of honey. Delicious! The sweet blueberries and tangy lemon really make these scones flavorful, the perfect accompaniment to a quiet moment carved into your busy afternoon.

To make the scones, start with organic raw almonds. Pulse these in your food processor until you’ve got almond flour. With the courser texture of the almond flour, it’s nice to balance things with something that’s more fine and soft…banana flour works well (or, if you don’t have it, arrowroot flour also works). Stir in some baking soda, and then mix together coconut oil, egg, maple syrup, lemon zest and juice. Combine the wet ingredients with the dry ingredients. Finally, carefully fold in the blueberries. Press the dough into a parchment lined pan, bake, and serve with love!

Grain-Free Lemon Blueberry Scones
These grain-free lemon blueberry scones are made with almond and banana flour. Tangy lemon and sweet blueberries make these scones a delicious breakfast or snack!
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Ingredients
  1. 1 cup organic, raw almonds (or substitute one cup prepared almond flour)
  2. 1 cup banana flour (or substitute arrowroot flour)
  3. 1 teaspoon baking soda
  4. 1/4 cup organic coconut oil
  5. 1 organic, cage-free egg
  6. 3 tablespoons organic maple syrup
  7. 2 tablespoons juice from a Meyer lemon
  8. 1 teaspoon lemon zest
  9. 1 cup organic blueberries (fresh work best)
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a food processor, pulse the almonds until you have flour (or use 1 cup prepared almond flour).
  3. Combine the almond flour, banana or arrowroot flour, and baking soda in a bowl and mix well.
  4. In a separate bowl, mix together the coconut oil, egg, maple syrup, lemon juice and lemon zest.
  5. Mix together the wet and dry ingredients. The dough will be crumbly but packable, if it's too dry add water a tablespoon at a time until it holds together when you squeeze it. Carefully fold in the blueberries.
  6. Press the dough firmly into a parchment-lined pan (I used a spring-form pan lined with a circle of parchment paper, but you can also use a pie plate or round cake pan). Bake for 30 minutes.
  7. Allow the scones to cool for a few minutes, then cut and serve! These go great with homemade berry jam, or a drizzle of honey.
Adapted from this recipe at fed+fit
Adapted from this recipe at fed+fit
Primal Hub https://www.primalhub.com/

Paleo Apple Coffee Cake

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Tender apple chunks tossed in cinnamon, sandwiched between layers of warm coffee cake and topped with cinnamon and walnuts…what could be a better way to welcome the day? This delicious Paleo Apple Coffee Cake is a great way to embrace a grain-free lifestyle while still enjoying a coffee cake that will not only please your family, but also be a great go-to recipe when you need something to bring to brunch. The apples take center stage in this recipe, helping to keep the cake moist. The flavor of the apples and cinnamon makes its way through the coffee cake and gives it a warm, sweet flavor!

I found this recipe in one of my favorite cookbooks, Cooking for Isaiah by Silvana Nardone. I wanted to try it paleo, so I changed it around…and I loved the results! It’s not hard to make this cake, and you probably have the ingredients on hand already. You’ll only need a cup of flour, a half-and-half mixture of almond and coconut flour. Whisk the flour together with a teaspoon of baking soda, and set it aside. Then, peel and dice three organic apples. Toss the apple cubes with a bit of coconut sugar and some cinnamon, and set those aside as well. To make the batter, just whisk together 2 eggs, some melted coconut oil, and a bit of organic honey. Then, combine this with the flour mixture and stir in some coconut milk. Simple!

I made this coffee cake in a springform pan, because it’s so easy to serve that way. You can use a regular cake pan if you’d rather, though. To assemble the cake, spread half the batter into the bottom of the greased pan. Then add the apples, followed by the rest of the batter. Finish with a layer of walnuts tossed with cinnamon and coconut sugar, and bake the cake. Once it’s cool, just remove the sides of the springform pan and serve! I was worried that it might not be sweet enough, because I reduced the amount of sweetener in the recipe by quite a bit. My kids loved it, though…the apples are sweet enough that not too much more is needed!

Paleo Apple Coffee Cake
Delicious paleo apple coffee cake is made with coconut and almond flour.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1/2 cup organic almond flour
  2. 1/2 cup organic coconut flour
  3. 1 teaspoon baking soda
  4. 1/2 cup organic honey
  5. 1/2 cup chopped walnuts
  6. 3 teaspoons ground cinnamon
  7. 2 organic, cage-free eggs
  8. 3 tablespoons plus 2 teaspoons organic coconut sugar
  9. 1/2 cup organic coconut oil, melted
  10. 3 large organic apples, cored, peeled and diced
  11. 1 cup organic coconut milk
Instructions
  1. Preheat the oven to 375 degrees.
  2. Grease a 9 inch springform pan with coconut oil.
  3. In a bowl, combine the almond flour, coconut flour, and baking soda.
  4. In a separate bowl, combine the diced apples with 1 teaspoon of cinnamon and 2 teaspoons of coconut sugar. Stir well to coat.
  5. In a large measuring cup, whisk together the eggs, honey, and 1/2 cup melted coconut oil. Pour this into the flour mixture, and stir well.
  6. Add the coconut milk, a little at a time, until you have a thick batter. Layer 1/2 of the batter into the pan, then top with the apples. Spread the rest of the batter on top of the apples.
  7. Mix together the remaining coconut sugar, cinnamon, and walnuts. Sprinkle the walnuts and cinnamon sugar over the batter.
  8. Bake the coffee cake for 45 minutes, checking after 35 minutes.
Adapted from a recipe by Silvana Nardone, found in the book "Cooking for Isaiah"
Adapted from a recipe by Silvana Nardone, found in the book "Cooking for Isaiah"
Primal Hub https://www.primalhub.com/

20 Paleo Crock Pot Dinners

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Let’s face it… life get’s busy. Everyone has a full schedule, whether with family, friends, work, children, pets, exercise… the list goes on. One of the biggest things that goes to the back  burner when life gets even more stressful is usually meals. That is when I love doing crock pot meals. They are so easy, so flavorful, and always quick to put together. Here are some of our favorite Paleo crock dinners.

1. Paleo Crock Pot Lasagna

This is a great recipe if you are looking for something different besides soups and stews. So easy to put together and so delicious. Find the recipe here.

Crockpot Lasagna -primalhub.com #primal #paleo
Photo credit: My Natural Family

2. Crock Pot Pesto Chicken Salad

My family loves this pesto chicken salad… and so do any guests we serve it to. No one can believe it’s such a simple crock pot meal. Find the recipe here.

3. Shredded Chicken

This shredded chicken is a great go-to recipe when you are in a hurry… plus it is so versatile you can add it into a mexican dish or eat it on it’s own with a side of veggies! Find the recipe here.

4. Paleo Crockpot Chili

I know what you are thinking… how can you have a chili recipe that is also Paleo? Well easy – with this delicious crockpot recipe. So good. So easy. And totally Paleo. Find the recipe here.

Paleo Crockpot Chili - primalhub.com #primal #paleo #crockpot
Photo credit: Paleo Newbie

5. Paleo Crockpot Cashew Chicken

I’m always looking for easy crockpot recipes – especially ones that are different from your typical crockpot recipes you find. This one is one of our favorites – you’ll love this cashew chicken recipe. Find the recipe here.

6. Crock Pot Carnitas

Coming from a family that loves Mexican food this one gets used a lot… it’s so simple and yet so flavorful. I love coming home to a home filled with the smell of these crock pot carnitas. Find the recipe here.

7. Paleo Crockpot Honey Mustard Chicken

Text here. Find the recipe here.

8. Crockpot Pulled Pork Chili

Another amazing Chili recipe – this time with pulled pork. Top it with some green onions, some avocados and you will be reaching for another bowl. Find the recipe here.

Crockpot Pulled Pork Chili - primalhub.com #paleo #primal #crockpot #chili
Photo credit: Paleomg

9. Turkey Soup

Bone broth is a great healthy food source for when you are sick (or any other day)… this turkey soup will make you feel so warm and cozy whether you are sick or not. Find the recipe here.

10. Tomato Basil and Beef Soup

I love soups after a long day… something about this tomato basil and beef soup makes me feel so good after a long stressful day. So delicious. Find the recipe here.

11. Easiest Delicious Crock Pot Beef Ever

Okay, I’ve tried my fair share of beef recipes… and this delicious crock pot beef is at the top of the list. The fact that it is also a crockpot recipe makes it a win-win in my book. Find the recipe here.

Easiest Delicious Crockpot Beef - primalhub.com #paleo #primal #crockpot
Photo credit: Delicious Obessions

12. Paleo Crockpot Chicken Soup

Text here. Find the recipe here.

13. Slow Cooker Orange Chicken

Text here. Find the recipe here.

14. Simple Brothy Zoodle Soup

Another wonderful brothy soup… this is filled with such amazing, wonderful, nutritious goodness that you can’t just stop with one bowl. Find the recipe here.

Brothy Zoodle Soup - primalhub.com #paleo #primal #crockpot
Photo credit: Honey Ghee and Me

15. Organic Grass Fed Swiss Steak Recipe

One of my favorite recipes growing up was a swiss steak recipe my mother used to make… I of course had to find a Paleo version once I made the switch and was so thrilled with this recipe when I found it. So good! Find the recipe here.

16. Paleo Beef Stew

Stews are a great and hearty meal that leave you feeling so good. This beef stew recipe is no exception… and of course the best part is that it’s a crockpot meal! So easy! Find the recipe here.

Easy Paleo Beef Stew - primalhub.com #paleo #crockpot #beefstew
Photo credit: Grassfed Girl

17. Crockpot Honey Garlic Chicken Wings

I never would have though about putting wings in a crockpot… I can’t believe I went so long in my life with out trying it! These honey garlic chicken wings are so good and great for a party too! Find the recipe here.

18. Fennel Chicked with Orange

This recipe just looks so pretty you have to try it… and then when you taste it you have to keep trying it. So good. Find the recipe here.

19. Asian Marinated Crockpot Beef Spare Ribs

Who doesn’t love ribs? Who doesn’t love ribs that are easy, healthy, and delicious? These crockpot Asian marinated spare ribs are perfect. Find the recipe here.

Asain Marinated Crockpot Beef Spare Ribs - primalhub.com #primal #paleo #crockpotmeals
Photo credit: Paleomg

20. Slow Cooker Thai Yellow Curry

This is another great recipe that we keep in out “go-to” pile. So simple, so easy to throw everything in… and makes the house smell amazing. We have even tried it with chicken and loved it that way too! Find the recipe here.

Naturally Fermented Pickled Asparagus

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There are so many benefits to fermenting food! Because you don’t have to heat vegetables before you ferment them, they keep all their healthy enzymes. Not only that, but the process of fermentation actually increases a vegetable’s nutritional value! Fermented foods also offer a healthy dose of lactobacilli, which are the probiotic bacteria that your gut and nervous system need to function properly. One half-cup serving of fermented vegetables has more live, healthy probiotics than even the best store-bought probiotic pills, and at the same time you’re reaping the benefits of the minerals and vitamins in the vegetables (here’s an article with more information about fermented foods).

Crisp, tangy pickled asparagus are a great way to fall in love with fermented food. You don’t need any special equipment to make these, just a jar with a lid (you could use a fermenting lid, or just open the jar once a day to prevent air from building up). There’s no vinegar needed for these pickles, as the fermentation process creates its own vinegar. You just need some fresh, organic asparagus and a brine made with sea salt and chlorine-free water. If you’d like, you can add some dill and fresh garlic to give them more flavor.

To make the pickles, just snap the woody ends off the asparagus (they’ll naturally break in the right place). Then pack them into a clean  quart-and-a-half jars, which are taller than regular quart jars and fit asparagus spears perfectly. You can use quart jars, but you’ll have to trim the asparagus to fit.  If you are using dill and garlic, add that in with the asparagus spears…I find that garlic will flavor pickles much more effectively if you slice or crush it first. Pour about a quarter cup of whey, water kefir, sauerkraut juice, or liquid from another ferment into the jar (whey is the liquid that collects on the top of yogurt when it separates). Then, fill the rest of the jar with brine. Let it sit at room temperature for 4 to 7 days, depending on how tangy you like your pickles. Then, pop the jars in the fridge…they will keep there for up to a year. I have found that the flavor of naturally fermented pickles is best after a month in the fridge (if I can get them to last that long…they usually get eaten in less than a week).

Naturally Fermented Pickled Asparagus
Crisp, tangy asparagus pickles, packed with nutrients and probiotics!
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Ingredients
  1. Fresh organic asparagus spears (one pound makes about a quart of pickles)
  2. Sea Salt (2 Tablespoons per quart)
  3. Filtered or Spring water (no chlorine, 4 cups per quart...you'll have some left over)
  4. Whey, water kefir, sauerkraut juice or liquid from a previous ferment, 1/4 cup per quart of pickles (you can omit this if you don't have it)
  5. Fresh organic garlic (optional, 2 or 3 cloves per quart)
  6. Fresh organic dill (optional)
  7. other possible additions (per quart): a few slices of hot pepper, 2 teaspoons organic pickling spice
Instructions
  1. Wash your jars well (the dishwasher's hottest setting is a great way to do this).
  2. Wash the asparagus and snap off the woody ends. If you are using dill, wash it and set aside. Peel and slice the garlic, if using.
  3. Make the brine: for every 4 cups of water, mix in 2 Tablespoons of salt and stir until it's completely dissolved.
  4. If you're using garlic, dill, etc., place it in the bottom of your jars. Pack the asparagus spears in tightly, leaving at least 1/2 inch of headspace in the jar.
  5. Pour in 1/4 cup of whey, water kefir, sauerkraut juice, or liquid from a previous ferment. You can also ferment the asparagus without adding a starter, if you don't have one. The natural yeast and bacteria on the asparagus will get the process going, although I like to give it a boost with an existing strain when possible.
  6. Pour the brine over the asparagus, making sure that all of the asparagus is submerged. Leave a little space at the top of the jar.
  7. Screw lids on the jars, and set them in a place where they will be out of direct sunlight and where they will remain at a fairly even room temperature. Let them sit for at least 4 days and up to 7 days, opening the jar lids once a day to let gas escape. The longer they stay at room temperature, the tangier the pickles will be. Taste them after 4 days and decide how long you'd like them to ferment.
  8. When you are satisfied with the flavor, put the jars in the refrigerator. They will keep for up to a year when refrigerated. The pickles will reach peak flavor after a month in the fridge (but they rarely last that long at my house).
Notes
  1. You can use quart jars, quart-and-a-half jars (which fit asparagus better), or half-gallon jars to make these pickles.
Adapted from a recipe by Vanessa Pruitt at Natural Family Today
Adapted from a recipe by Vanessa Pruitt at Natural Family Today
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