Even knowing that, I would do it again and again and again. But I’ve finally found a recipe that kills my craving for something cool and creamy and sweet: Immune-Boosting Chocolate Smoothie Bowl. Not only do I know I’m doing something good for my body (it’s right there in the name!) when I chow down…
When I told my friend in Newfoundland that I was off oatmeal she was, of course, aghast. Then I challenged her: try this apple cinnamon “oatmeal” and tell me it’s not just as good – or better – than what you’ve been eating every morning for years. But before she tried it, she wanted to…
And yes, I’m about to tell you how to make pumpkin pancakes AND caramel sauce in a Paleo-friendly way! These pancakes are super simple – easier than regular pancakes, I think, because there are fewer ingredients. And, they only use a small bit or almond flour (perfectly paleo itself) because the pumpkin puree needs just…
My Dad is a meat-and-potatoes kind of guy. He’s gotten better over the years – my mom is a much more adventurous eater – but there are still some things he just doesn’t do. He likes his standard meals and he doesn’t like surprises. When I first started making Paleo meals and tried explaining it…
Whoever said “bigger is better” was probably eating a Belgian waffle at the time. But it’s not just the novelty of its size that makes it preferable over a regular waffle, it’s the crispy outer coating and soft steamy inside that makes it winner. Top that off with deep pockets that do such a great…
There’s no shortage of meatiness in this casserole, with both ground turkey and bacon adding their savory appeal. They are joined by an assortment of vegetables that includes broccoli and cauliflower. You’ll get equal parts cauliflower and broccoli, which provides a different taste and texture and really boosts the nutritional value of the meal. Broccoli…
As an added bonus, these latkes are a bit healthier than the traditional version made with potatoes and fried in vegetable oil, instead using sweet potatoes and vegetables cooked in coconut oil. To save a little time and make this recipe more efficient, I shredded the sweet potato, parsnips, and onion in a food processor….
The sweet potatoes are par-boiled to start the cooking process. Place them in a pot and cover with cold water. Bring to a boil and cook for 3-4 minutes; they should be barely tender. Drain the sweet potatoes and place them into an ice bath to cool (then drain again). This first step can be…
The zucchini in this recipe can simply be shredded with a grater. I only needed about half a large zucchini to get one cup shredded. Zucchini are perfect for making moist bread because of their high water content, but you still want to wring out the zucchini shreds for all they are worth to get…