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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Southwest Skillet

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Skillets are a fantastic breakfast option, allowing you to combine a ton of nutritional foods into one dish. Unfortunately, most breakfast skillets are not Paleo, mainly because they’re loaded with regular potatoes and cheese. I’ll show you how to make a filling and nutritious skillet that follows your Paleo lifestyle.


3 tbsp avocado oil
1 yellow onion, diced
2 medium sweet potatoes, cubed, boiled & chilled
2 tomatoes, diced
1 clove garlic, diced
1 pack of bacon, cooked & chopped
8 ounces green chile (You can usually find a naturally made, green chile sauce in your grocery store. Just make sure to read your labels!)


Pre-heat a skilled(or sauté pan) to medium heat.
Add avocado oil, onions, salt & pepper(to taste, roughly 1 tsp each); sauté onions until they start to brown.
Add sweet potatoes, tomatoes, garlic & green chile; heat until the mixture starts to bubble.
Serve hot!

1. The night before you make this cube and boil your sweet potatoes; drain and place into the fridge when done. Chilling your sweet potatoes will ensure that they don’t get mushy when you cook them.
2. If you’re following more of a primal diet you can top with grass-fed cheese.

This skillet takes a little extra work but it’s delicious and well worth the time. Also, this makes enough for a family of five, so if you’re only feeding yourself you’ll have breakfast for most of the week.


Melissa Van Dover

@mvandover | melissavandover.com


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Mediterranean Steak Salad

Steak and Olive Salad

Eating adequate amounts of salad greens can be a challenge as the winter approaches and hot dishes such as soups and stews become so much more appealing. Salad greens provide your body with a number of nutrients, such as fiber, iron, magnesium and Vitamin K, and contribute to overall health.


To make salads more appealing during the cooler months, try adding cooked, warm proteins and vegetables as toppings.

In this recipe, the salty taste of marinated black olives, combined with the subtly sweet taste of sun-dried tomatoes and the tenderness of marinated steak, forms a salad combination that transports you to the Mediterranean.


1 tablespoon coconut oil
1/4 pound steak, cut into thin strips
5 whole, marinated, pitted black olives
1/8 cup sun-dried tomatoes, sliced
1 cup fresh salad greens of your choice
3 slices of tomato, sliced down the middle


Melt the coconut oil over medium heat.
Add the steak strips and cook for about 3 minutes, turning midway so that both sides of the strips brown.
Add the olives and sun-dried tomatoes and continue to cook for another 2-4 minutes, until the steak is cooked to your liking.
On a dinner plate, spread out the salad greens and tomato slices.
Top the greens with the steak, olive and sun-dried tomato mix and enjoy while the meat is warm.

Note: There is no real need for dressing as the juice of the marinated olives blends with the coconut oil to form a dressing of its own that is slightly salty and oh-so sultry! But, should you desire more moisture, simply drizzle a little olive oil over the salad before serving.

Enjoy your taste of the Med,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Pumpkin Spiced Cookies

Pumpkin Spiced Cookies

Are you looking for a fall inspired cookie recipe? Well this one is fantastic, it’s packed with pumpkin flavor and is perfect to bring to any fall party you may have coming up. For those of you who have visited our blog before the recipe may seem a little familiar, that’s because it’s the base recipe from our cookie book, Quick and Fantastic Paleo CookiesTake a look at Quick and Fantastic Paleo Cookies if you ever need to whip up a quick, Paleo treat.


1/2 cup grass-fed butter
1/2 cup coconut palm sugar
1 ½ tbsp. raw agave
1/2 tsp. of sea salt
1 cup tapioca flour
1/4 cup coconut flour
1/4 tsp. baking soda
3 tbsp. water
1 tsp. natural vanilla extract
1 tsp pumpkin spice

Arrowroot flour as a non-stick base for rolling


Pre-heat the oven to 325 F.
Place foil or parchment paper sheets over your baking sheet. This will prevent your cookies from sticking.
Combine the tapioca flour, coconut flour, baking soda and sea salt in a small bowl.
In a food processor (or using a large bowl and an electric hand mixer) beat the butter and sugar for approximately 2 minutes, or until fluffy.
Add the dry ingredients, water, agave and vanilla extract to the butter and sugar mixture and beat until well combined.
Lightly dust arrowroot flour on a clean counter. Using a rolling-pin, roll the cookie dough until 1/4 inch thick and then cut out your cookies using a cookie cutter.
Place the cookies on your lined baking sheet, sprinkle with cinnamon and bake for 12-14 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.

These cookies are delicious and super easy to make.

Thank you so much to those of you who joined us for the demo this past weekend at the Vitamin Cottage-Natural Grocers in Littleton. We had a blast making pumpkin bread and cookies with you. We’re hoping to see you again in November where we’ll show you how to make a few staples for a holiday meal. Don’t forget to bring your copy of PALEO Cleanse so that we can sign it for you!

Littleton Cooking Demo PALEO Cleanse: Amazon Best Seller


Melissa Van Dover

@mvandover | melissavandover.com


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Paleo Pumpkin Pie Loaf

Paleo Pumpkin Pie Loaf

Fall just wouldn’t be complete without pumpkin loaf to serve alongside hot apple cider.

This homemade Paleo Pumpkin Pie Loaf recipe is both gluten-free and dairy-free, while packing in nutrients such as protein, natural fats and dietary fiber. Best of all, your family and friends would probably never guess that it’s Paleo!


1/2 cup coconut flour
1/2 cup tapioca flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/8 cup coconut palm sugar
1/8 cup pumpkin pie spice*
1/2 cup organic pumpkin puree
1/8 cup honey/raw agave nectar
3 large eggs
1/4 cup walnuts, for topping
Coconut oil, for greasing

Note: This recipe makes a mini loaf; double the ingredients to make a regular size loaf of Pumpkin Pie Bread.


Preheat the oven to 350 degrees F.
Grease a mini loaf bread baking dish with coconut oil.
Place all the ingredients in a food processor and pulse for about 1 minute until just blended.
Scoop the pumpkin pie loaf mix into the greased mini loaf dish and sprinkle with walnuts, pressing them down slightly into the dough.
Paleo Pumpkin Pie Loaf Process
Place the loaf into the oven to bake for about 35 minutes or until a skewer poked through the center comes out clean.
Remove from the oven and allow to cool for at least 20 minutes, before slicing and enjoying plain or with grass-fed butter, or place in a dry place inside an airtight container and enjoy within four days.

*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.

Note: Because this recipe includes real pumpkin puree and not mere pumpkin flavoring, the loaf is moist and decadent and will not rise like a typical loaf would.

We will be demonstrating this recipe at the Gluten-Free Health Fair at the Littleton Natural Grocers by Vitamin Cottage later today, Saturday, October 18th, 2014. We’ll be sure to post more pics soon!

Happy Fall and Happy Baking!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Tropical Tilapia Fillets


I’ve been in a fish kick lately so I have a ton of new recipes to share, this one bloomed from my excitement for my upcoming Caribbean vacation! The best part as usual is it’s really easy to make and will take you about 20 minutes to cook (this includes prep).


2-3 tilapia fillets
1 lime, cut into fourths for squeezing
1/8 cup cilantro, diced
3-4 tbsp coconut oil
1 tsp salt


Pre-heat oven to 400 ºF.
Place tilapia fillets in a glass dish.
Cover fillets with lime juice(squeeze fresh from limes), cilantro, coconut oil and salt. It’ll look something like this.
Cook for roughly 15 minutes or until fillets are solid white and flake apart when cut with a fork.

This is a light and filling meal that you’re sure to enjoy. It also has the added benefit of making you feel like you’re on a mini-vacation.


Melissa Van Dover

@mvandover | melissavandover.com

Paleo Cleanse

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Our Book Is Here!

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We have some fantastic news for you…our book, PALEO Cleanse: 30 Days of Ancestral Eating to Detox, Drop Pounds, Supercharge Your Health and Transition into a Primal Lifestyle, is officially here! It is in stock at Amazon and will be reaching your doorsteps soon. Don’t worry though you can still take advantage of the 25% pre-order discount for the next few days.

We wanted to celebrate the launch of our book so we decided to share some fun facts and information with you about it. Let’s do this…

Book fun facts:

  1. For a limited time you can save 25% on Amazon and 24% on Barnes&Noble on the book, that’s about $4.00(or a pack of bacon, 3 sweet potatoes, etc.)
  2. We’ll be launching a PALEO Cleanse page soon with motivational videos for each week of the cleanse and a few bonus recipes.
  3. Paleo superstar, John Durant; and the “Founder” of the Paleo movement, Dr. Loren Cordain; have both agreed to review our book! This is crazy, exciting, amazing news for us and as soon as we get them in we’ll share!
  4. You can win a FREE, signed copy of PALEO Cleanse here.
  5. The majority of the book is dedicated to following a 30 Day PALEO Cleanse, however we managed to pack in a ton of recipes at the end of the book for your transition to a full-time Paleo lifestyle. Here’s a sneak peek of our post-cleanse recipes: Paleo Pizza & Vanilla Latte.
  6. PALEO Cleanse is packed with 100+ delicious recipes.
  7. PALEO Cleanse was published by Ulysses Press.

More about the book:

Paleo Cleanse: 30 Days of Ancestral Eating to Detox, Drop Pounds, Supercharge Your Health and Transition into a Primal Lifestyle


By eliminating virtually all foods, most detox programs leave participants hungry and malnourished. The Paleo Cleanse takes a smarter approach. By allowing, but limiting, readers’ meals to only those natural foods that the human body is designed to properly digest, the program in this book guarantees that readers can quickly and effectively drop pounds, gain energy and feel great without starving themselves.

The benefits of the mega-popular paleo approach to eating are widely known, but putting its principles into practice are not so simple. Luckily, The Paleo Cleanse makes it easy by guiding readers step by step into paleo eating with everything from specific food replacements and helpful tips to customized meal plans and 100 delicious recipes.

Easy to follow and stay with, this unique cleanse has readers eating full meals while simultaneously flushing more and more unhealthy items from their system. Addressing unhealthy eating as well as all major food allergens, it also ensures that anyone can achieve renewed health after only one month of paleo eating.

Your authors: Melissa & Camilla

6. Authors Kitchen Photograph


To buy the book:

Right now you can purchase the book through Amazon, click here to purchase on Amazon, and Barnes&Noble, click here to purchase on Barnes&Noble. PALEO Cleanse will be in stores shortly!

Thank you!

Thank you all for the massive support we’ve received during this journey. We can’t wait to hear your feedback on the book and bring you even more Paleo wonderfulness! We’ve had two major goals at the start of this all. The first was to help people lead a healthier & happier lifestyle through Paleo. Our second goal was to further our journey towards becoming best-selling authors. Wether you purchase the book, share our story or send us well wishes we appreciate all your support.

Here’s to the release of PALEO Cleanse!

Camilla Carboni and Melissa Van Dover

thepaleopact.com | @thepaleopact | facebook.com/thepaleopact