Go Nuts!


When we say “Go Nuts”, we don’t mean the crazy kind. We mean the raw, unsalted, omega 3-rich, natural kind!

Nuts boast large quantities of protein, fiber and essential fatty acids and are an easy and nutritious on the go snack that won’t leave you crashing. Plus, you can sneak them in to all kinds of recipes, from smoothies to salads and Paleo breads to power bars.

Each nut has it’s own unique composition and it’s own great benefits.

Let’s take a look at what we can go nuts for!




Calcium-rich and high in vitamin E, almonds (particularly with their skin in tact), provide the body with essential oils that aid the heart and skin.

Brazil Nuts


Full of selenium, Brazil nuts help with the production of the active thyroid hormone, support the immune system and assist the body with healing.



Full of protein, iron, magnesium and zinc, cashew nuts provide minerals that help with memory function.



A great source of folate, hazelnuts help to lower homocysteine levels, which reduces the risk of degenerative diseases.

Macadamia Nuts


High in natural fat, fiber and minerals, macadamia nuts support the heart and brain and make a good addition to a variety of dishes.



Antioxidant-rich and full of vitamins B and E, pecans provide natural energy and help lower cholesterol levels.



Offering plenty of vitamin B6, potassium, fiber and antioxidants, pistachios are believed to help balance hormones and protect the eyes.



Very high in antioxidants, walnuts help keep disease at bay and provide a healthy source of natural fat.

Note: You don’t find peanuts on this list as peanuts are actually a legume and are not considered Paleo-friendly because of the digestive complications they cause within the human body.

So there you have it–our full permission to go Nuts!!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Guest Post by Z Zoccolante: 3 Easy Ways to Avoid the Stress of Holiday Sweets


A Note from Camilla & Melissa:

We love to have guest posts and we’re so grateful that others want to share their stories and experiences with all of us. Every individual is entitled to their own health beliefs and we respect everyones wishes. While some of the comments in our guest posts may not be reflective of a true “Paleo Diet”, it is our hope that the common goal of a healthier life will help to guide you in your own health choices.

3 Easy Ways to Avoid the Stress of Holiday Sweets

By Z Zoccolante

The holidays can be stressful for so many reasons: gift shopping, family events, the collection of parties, making memories for the kids, and of course the sugar filled goodies that tease us from every co-workers desk.

As a child, I overheard the adult conversations about holiday weight gain and their resolutions to rid themselves of it. We have all refused the beautiful dessert, or forgone the second spoon of a dish we truly wanted.

The most stressful part of the holidays, for me, used to be the collective mass of food available. At fifteen, I developed an eating disorder and bought into the lie that skinny was beautiful.

I longed for holiday joy, but was faced with dread, self-loathing, and self-distrust. How could I be happy when I was a big fat failure?

When I recovered, I studied the source of what robbed my holiday joy. I realized that we tend to set rules for ourselves instead of listening to our bodies.

Rules like:

“I will only allow myself one cookie.”

“I will bake cupcakes with my child, but I won’t eat any.”

“I’ll have just one forkful.”

“No thanks, I’m watching my shape.”

Many of us share a collective predicament: the focus on our bodies as a measurement of our self-worth. So how do we stop this ridiculous war?

Here are 3 simple things you can do, this holiday season, to bring the magic back into food, and peace to your heart and mind:

1) Get Rid of the Rules.

Have you devised certain written or unwritten rules about how/what you’re allowed to eat? Throw them in the trash. Seriously. The best thing I ever did for my body was to make no food taboo. The psychology is simple. The more we resist something, the more it persists because we’ve given it a strong focus. Take the power away from food.


Allow all foods, but pay attention to how your body feels when eating each food. The body is amazing and will tell us what it truly needs, if we let it. Allow foods that you want too, like that delectable cupcake. Then, when you are enjoying that cupcake, actually enjoy it. Use all your senses to appreciate taste, color, and texture. Don’t just shove it down your gullet, in the car, hating yourself the whole time. Treat foods like treasures, whether they are body needs or body wants.

2) Get Rid of Naughty/Nice food labels.

It’s become quite boring to hear people talk about food being on the “good” or “bad” list, as though foods must compete for a “naughty” or “nice” award. Food is food. You are not sinful because you ate a brownie for dinner. Likewise, you are not a saint because you refused the brownie and had a salad instead.


When you notice that you’ve just put a food on the “naughty” list ask yourself, “Why is this food naughty?”

Often, we crave sweet food when we need more “sweetness” in our lives. Sometimes our eating masks an emotional need. Other times we just wanna eat the cupcake.

If you want to eat the cupcake, at least know why you’re eating it. Then eat the darn thing, with love.

3) Get Rid of Being a Grown Up.

When I was a kid, the holidays were full of special moments. Time spent in the kitchen baking cookies with my mom. Dancing to Christmas music while flinging tinsel on the tree. Palm trees glowing with rainbow Christmas lights. As we grow up, some of the sparkle we felt as a kid dims.


Bring the sparkle back.

  1. a) Does your family sit around after meals, watching TV? Suggest an alternative. Build a snow family in the front yard. Take a walk and see who can capture the best photo on their camera or iPhone. Create arts and crafts for the house or mailbox.
  2. b) Tired of the same holiday goodies? Is your body craving a more natural treat? Try out a new recipe. There are numerous people today creating recipes from ingredients your body might process better. For example, you could start with the free holiday recipes on this site.
  3. c) Make a secret family recipe and gift it to a neighbor.
  4. d) As a child, what did you love most during the holidays? How can you recreate that sparkle in your life today?

If you find yourself struggling with food stress this holiday season, please contact me here. I LOVE coaching and want to support you.

Mele Kalikimaka and joyful holiday wishes to all.

With Love,
Z :)

Z Zoccolante

Z Zoccolante is an author, actress, and fairytale dreamer. Her debut memoir will one day help others, who are trying to recover from eating disorders, attain happiness and freedom. As a coach, she specializes in uncluttering and defragging the mind. Originally from Hawai’i, she now lives in LA.


You can visit her blog at zzoccolante.com or connect on Twitter @ZZoccolante.


Paleo Pumpkin Pie

Paleo Pumpkin Pie

Thanksgiving wouldn’t be Thanksgiving without a slice of delicious pumpkin pie and a huge shoutout to You–our wonderful audience–we are eternally grateful for all your support!

Traditional Pumpkin Pie recipes use gluten crusts and often large dozes of refined-sugar and dairy, making this delightful treat rather Paleo-unfriendly.

Thankfully, Paleo Pumpkin Pie can be made at home using my Paleo Pie Crust recipe and an easy filling made with organic pumpkin puree and coconut milk.

This Thanksgiving it’s time to impress those guests…and I’d be willing to bet they won’t even know it’s Paleo!


3 eggs
1 can organic, pure pumpkin puree
½ cup coconut milk (canned and full fat)
½ cup honey/raw agave nectar
2 tablespoons pumpkin pie spice*
1 pinch salt


Preheat the oven to 350 degrees F.
In a food processor, pulse the eggs, pumpkin, coconut milk and honey/agave until well blended.
Add the spice and pulse for about another minute.
Pour the mixture into a baked Paleo Pie Crust and bake for 45 minutes.
Remove from the oven and let cool, then refrigerate for at least an hour for the pie to set.

*Pumpkin Pie Spice can be purchased at a number of grocery stores, but can also be made from scratch by mixing equal parts cinnamon, nutmeg, ginger and allspice. For this recipe (1/8 cup pumpkin pie spice) you would need 1/2 a tablespoon of each of those spices.

Enjoy this healthy version of traditional Pumpkin Pie,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Orange-Ginger Tilapia

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Hi Everyone, We wanted to give you all a heads up that we’ve had to cancel our cooking Demo that was slotted for this Wednesday(11/12/2014) at the Natural Grocers in Littleton, CO. We apologize for any inconvenience this may cause you but we’re expecting a large snow storm that day and want to ensure everyone’s safety. Don’t worry though, we’ll be sharing the Paleo Thanksgiving recipes soon! In the mean time we hope this lovely tilapia dish will keep you warm.

Camilla & Melissa

This is one of my new go-to dishes during the work week. It takes about 15 minutes total between prep and cooking time, it also goes great with anything you make as a side dish. Tilapia is fairly inexpensive, so it’s a great alternative to some pricier fish options.


2 tilapia fillets
1 orange, juiced
t tbsp avocado oil
2 tsp ginger, grated (fresh)
1 tsp salt


Place tilapia fillets in glass dish.
Marinade with orange juice, avocado oil, ginger and salt; cover, place in fridge and let sit. (I do this in the morning and cook it when I get home from work.)
Pre-heat oven to 425°F.
Remove glass dish from fridge, let dish come to room temperature.(You never want to heat glass to quickly as it can shatter.)
Place in oven and cook for 10-15 minutes, or until fish is flaky and white.
It’s that easy!

This dish is fast and easy, it is also very light. I’ve incorporated it into my weekly meals to help boost my fish intake and stay on track with my exercise/ diet goals.



Melissa Van Dover

@mvandover | melissavandover.com

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Cranberry Almond Muffins

Cranberry Almond Muffins

We just can’t get enough of cranberries this festive season!

Not only are they a great source of vitamin B-6, vitamin C, fiber and potassium, they add a bold festive color to food and have an unusually delicate balance of tart and sweet flavors.

The question has come up of where to find cranberries that are sugar-free. It’s a good question as it is a much harder task than it should be. Our secret is looking often at various stores and always reading the labels. The other all-time safe bet for sugar-free cranberries is Cherry Bay Orchards.

This Cranberry Almond Muffin recipe is one of my favorites. It is so easy to make and is both gluten-free and dairy-free.
Plus, these muffins freeze fantastically, so you can bake a batch and enjoy them all winter long…


1/2 cup dried apricots
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
4 eggs
1/2 teaspoon raw agave nectar
1/8 teaspoon vanilla essence
1/2 cup unsweetened cranberries
1/2 cup sliced almonds


Preheat the oven to 325 degrees F.
Pulse the apricots in a food processor until finely chopped.
Add the coconut flour, coconut oil, salt, baking soda, eggs, honey/agave and vanilla extract and pulse until well combined.
Place the mixture into a mixing bowl and fold in the cranberries and almonds.

Cranberry Almond Muffins Preparation
Scoop 2 tablespoons of the muffin mix into each large muffin paper liner and bake for 15 to 20 minutes or until a skewer poked through the center comes out clean.
This recipe makes about 10 muffins.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Top 5 Paleo Kitchen Tools

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Paleo baking & cooking can be very easy and most of the time we can use the kitchen tools we’re familiar with or have on hand. One thing you’ll notice as you transition into the Paleo lifestyle full-time is that you bake and cook a lot more. There are a few tools that I use regularly and wanted to share with you. While these tools aren’t mandatory for Paleo living, they make my life a lot easier. So I wanted to share in case they help you.

Top 5 Paleo Kitchen Tools

Food Processor- Food processors are great. I’ve used mine for baking and cooking, whether it’s making pesto or date energy bars. I personally use the Kitchen Aid food processor but any sturdy one will work.

Salad Shooter- Salad shooters are great for shredding and grating. I use it often to shrewd zucchini and sweet potatoes that I use in various baked foods. The best part about salad shooters are that they’re relatively inexpensive.

Garlic Press- Garlic is a great way to season foods, unfortunately it can be a pain to peel and dice. I use the Pampered Chef garlic press to do all the work for me. I’m much more likely to include garlic when I use a press because the use and clean up is fast and easy.

Citrus Grater- A citrus grater is an awesome addition to any Paleo kitchen. Grated citrus is a fantastic flavor addition to any meal you’re cooking. Citrus is also a natural way to add flavor to your baked goods. Another way I utilize a citrus grater is to grate ginger, I often add this to fish dishes that I cook.

Mason Jars- Mason jars are a universal lifesaver. They’re an easy way to store your foods without having to worry about plastic containers. They can also be used to make mason jar salads. I personally use them to store my coconut milk yogurt and coconut milk whey that I make.

While these 5 kitchen tools aren’t necessary to live a Paleo lifestyle, I find them very useful. Do you have a kitchen tool that you think is necessary for living a Paleo lifestyle? Share it with us in the comments below.

Here’s to a healthier you!

Melissa Van Dover

@mvandover | melissavandover.com

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Pork Stuffed Squash

Pork Stuffed Squash

It’s fall and we’re inundated with squash, from pumpkin patches to decorative pieces and extensive in-store displays. But the question always arises: what can be made of these fine looking vegetables?

This recipe is simple, delicious and plates gorgeously. It’s a fantastic dish to serve as a Halloween or Thanksgiving appetizer, or together with a salad as a healthy main course.


1 Carnival squash, top cut off
1/4 cup sliced yams
1 teaspoon garlic
1 dozen raisins
1 teaspoon tallow (we love Fatworks grass-fed beef tallow)
1/4 pound pork, cut into thin, short strips
1 tablespoon red wine


In a small pot, bring the squash and yams to the boil and cook until tender.
Meanwhile, in a small sauté pan, melt the tallow over medium heat.
Add the pork strips and cook slowly until browned, before adding the wine.
Once the squash and yams are cooked, scoop the inners out of the squash (most of it will consist of pips).
In a small bowl, place any remaining squash flesh, along with the yams, garlic and raisins, and mix the ingredients together.
Stuff the squash with the yam-garlic-raisin mixture and then top with the wine-marinated pork.
Place the lid back on the squash (this not only looks great but helps to keep the dish warm) and enjoy while hot.

This festive recipe serves one.

Here’s to wishing you a very happy start to your fall festivities…

Camilla Carboni

@camillacarboni | camillacarboni.com

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