Paleo Recipes

Win a FREE, signed copy of PALEO Cleanse!

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This beautiful morning we have VERY exciting news…

Not only are we extremely grateful for the wonderful audience at our most recent Cooking Demo at the Littleton, Natural Grocers by Vitamin Cottage store where we hosted Paleo Bread and Pizza following requests, we are very proud to share the final version of our PALEO Cleanse book cover design and we can’t wait to hear what you think!

PALEO Cleanse Book Cover - Final

 

Additionally, we couldn’t be more excited to tell you first that we are giving away 10 copies of PALEO Cleanse FREE! Plus those 10 copies will be signed by your ecstatic authors 😉

ENTER TO WIN a copy of PALEO Cleanse on Goodreads!

To be sure you get your copy at a 24% discount, or to purchase additional copies as stocking stuffers to help your loved ones start the year off on an amazing note, you can also PREORDER Copies on Amazon.

Thank you all so much for the support, friendship, wonderful stories and knowledge you have shared with us,

Camilla Carboni and Melissa Van Dover

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

Paleo Toasted Granola

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It’s definitely not unheard of to miss granola! At least I do, but as much as traditional granola would be a lovely addition to a fruit salad or coconut yogurt, it’s usually packed with refined sugar and grains, leaving store-bought granola less than desirable for the body.

As it happens, I was attempting to make Paleo Crunchies (a South African favorite snack) but instead of crisp bars, I found myself with…Paleo Granola! Sometimes baking mishaps are the best kind (though I promise I will perfect and post a Crunchie recipe soon!)

The great thing about granola is you can prepare it at the start of the week and then place the toasted product in an airtight container and it will last a good 7 days. Not only is it convenient for snacking purposes, but it is rich in natural fats, antioxidants and fiber, providing sustenance without any negative effects on ones blood sugar levels.

INGREDIENTS

2 cups sliced almonds
1 cup unsweetened, shredded coconut flakes
1/2 cup tapioca flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon baking soda
1/2 cup pitted and shredded dates (you can shred dates easily in a food processor)
1/2 cup grass-fed butter, melted
1 1/2 tablespoons honey or raw agave nectar
1/8 cup unsweetened coconut milk

RECIPE

Preheat the oven to 325 degrees F.
Place all the dry ingredients into a medium mixing bowl and using a spoon, mix together well.
Add the dates and cut them into the flour and nut mix; using a spoon or knife to break up the date lumps and prevent them from sticking together by blending them well with the dry mixture.

Paleo Toasted Granola Mix

Add the butter, honey/agave and coconut milk to the bowl and mix well with a spoon. The mixture will be moist and sticky (though it shouldn’t form a ball).
Scoop the mixture onto a parchment paper lined baking sheet, and press it down to form a flat surface so that it bakes evenly (about 1/2-inch high). You can use a rolling-pin to do this, but there is no need for perfection here and so you can get friendly with your granola and simply use your hands.

Paleo Toasted Granola Preparation

Once the mixture is evenly spread on the baking sheet, place it in the oven for 15 minutes.
Remove the sheet from the oven, cover the granola with a sheet of foil, turn the oven down to 300 degrees and place it back in the oven to bake for about another 10 minutes.
Remove the baking sheet from the oven, and allow to cool for 10 minutes.
After the 10 minutes are up, separate the granola into traditional bite size pieces, using a knife or spoon to break it up. Then allow the granola to cool completely before placing it in an airtight container for storage.

This recipe makes about 3 cups of granola.

Enjoy your Paleo-friendly breakfast!

Camilla Carboni

@camillacarboni | camillacarboni.com

Paleo Cleanse

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Ground Lamb, Chard & Squash Mix Up

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I set the goal for myself lately that I would try to think outside the box when it came to recipes. I still want them to be easy with ingredients that are easily found but I want to try combinations of things I wouldn’t normally think of. The following is a result of one of my experiments. In true Paleo Pact flare it requires 1 pot, 1 spoon, 1 knife and a cutting board to make and it takes less that an hour. I know because I made it before I went to work yesterday!

INGREDIENTS

1 lb ground lamb
1 bushel green onions, diced (roughly 1 1/2 cups)
1 bushel red swiss chard, chopped (roughly 2 cups)
1 medium butternut squash, peeled and cubed (roughly 1 1/2 cups)
1 1/2 tbsp. bacon grease
salt
pepper

RECIPE

Fill a large pot half way with water and bring to a boil.
Add a pinch of salt and butternut squash(that has been peeled and cubed) to water, let boil until cooked(it’s cooked when you can poke a fork through the squash).
Drain water and place back on stove over medium heat.
Add green onion (diced) and swiss chard(chopped) to pot and cook for roughly 3 minutes.
Add ground lamb, bacon grease and season with salt and pepper. Continue to cook on medium heat, stirring occasionally until lamb is cooked(use a spoon to break up the lamb, so it doesn’t all stick together).

That’s it! I split mine up into five portions for lunch for the week.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

Paleo Cleanse

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Meatball Marinara Wraps

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Maybe it’s the Italian portion of my heritage that makes me crave meatball wraps, or perhaps it’s just another great excuse to indulge in homemade Marinara Sauce!…

This recipe is really very easy, yet tastes like it came straight out of a Tuscan kitchen. So not only is it a quick-fix and packed with vitamin C, natural immune boosters and omega-3, it makes for a perfect family dish or dinner party indulgence.

INGREDIENTS

1 tablespoon coconut oil
1 pound grass-fed beef
1 tablespoon honey or raw agave nectar
1 teaspoon Italian seasoning
Mouth-Watering Marinara Sauce
Oregano, for seasoning
Coconut Paleo Wraps
Coconut Paleo Wraps

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
In a mixing bowl, combine the grass-fed beef, Italian seasoning and honey or raw agave nectar with your hands.
Form the mixture into meatballs about an inch in diameter and then place them in the medium sauté pan to cook for approximately 6 minutes over medium heat, turning occasionally.

Meatballs
Prepare the Marinara Sauce as directed in the Mouth-Watering Marinara Sauce recipe.
Once the meatballs are cooked, scoop them into the coconut wraps, top them with Marinara Sauce and season them with oregano before serving hot.

This recipe makes a great main meal for two.

Enjoy!

Camilla Carboni

@camillacarboni | camillacarboni.com

Paleo Cleanse

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Honey Mustard Dressing

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A couple of weeks ago we posted a recipe for roasted beets, if you combine this delicious dressing with some greens and beets you’ll have a fantastic light salad. With this dressing we’ve changed things up a little. This isn’t your traditional honey mustard dressing, this has a bit of a smoky flavor to it. Don’t worry though, similar to all our recipes this is easy to make.

INGREDIENTS

1/2 shallot, diced
1/4 cup olive oil
1/4 cup lemon juice
1/4 teaspoon cumin
1/4 teaspoon salt
1/2 tablespoon honey

RECIPE

In a bowl combine all ingredients.
Whisk until mixture becomes cloudy instead of clear.
Keep refrigerated.

We promise, it’s that simple. Here’s to making a healthy, paleo dressing that is great for all salads.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

Paleo Cleanse

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Strawberry-Chocolate Paleo Protein Shake

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Gone are the days of the traditional post-workout drinks. We said goodbye to soy a long time ago, along with the other artificial-ingredient packed protein shakes on the market. I also avoid dairy, so whey protein is not really an option either, though if you do decide to stick with whey, there are some excellent grass-fed whey proteins on the market. But better yet is egg-white protein powder (not that the yolk is bad!) and collagen protein powder. Both make equally good substitutes to the more traditional soy and whey options and, when mixed into a Shake like in this recipe, it would be hard-pressed to tell the difference…

INGREDIENTS

4 ice cubes
1 cup unsweetened coconut milk
1 scoop (20-30 grams) protein powder (I like MRM All Natural Egg-White Protein and Vital Proteins Collagen Peptides)
1/4 cup strawberries
1 tablespoon raw cacao powder
1 teaspoon baking soda
1 tablespoon honey or raw agave nectar

RECIPE

Place all the ingredients into a blender or food processor.

Strawberry Chocolate Paleo Protein Shake Process
Blend for about 1 minute.
Pour into a tall glass and enjoy while cool.

Strawberries provide an immune boost, cacao powder delivers antioxidants, protein powder helps your muscles heal and grow and baking soda balances out the acidity in your body.

Here’s to you, your health and your workout!

Camilla Carboni

@camillacarboni | camillacarboni.com

Paleo Cleanse

SAVE 24% on our upcoming book release, PALEO Cleanse. Preorder Your Copy!

Mouth-Watering Marinara Sauce

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Marinara Sauce seems like an innocent addition to any meal and a safe bet to order when eating out. The truth is though that like most Salad Dressing, restaurants and store-bought Marinara Sauce is commonly laced with vegetable oils, sugar and preservatives.

If you Read Your Labels you will find some high-quality (and more pricey) brands that offer bottled Marinara Sauce without the health side-effects, but there’s just something about picking out ripe tomatoes, dicing them in ones own kitchen and creating a quick and mouth-watering concoction that will have you serving Marinara Sauce on just about everything (or maybe that’s just me!)

http://www.rgbstock.com/bigphoto/o1AS5YS/ripe+tomatoes

INGREDIENTS

1/2 a tablespoon coconut oil
1/4 cup onions, chopped finely
3/4 cup tomatoes, diced
1 tablespoon garlic, chopped finely
1 teaspoon Italian seasoning
1 sprinkle salt
1 tablespoon honey or raw agave nectar

RECIPE

In a small sauté pan, melt the coconut oil over medium heat.
Add the onions and cook for about a minute before adding the tomato, garlic, Italian seasoning and salt.
Allow the mixture to soften before adding the honey or raw agave nectar.
Continue cooking over medium heat for another few minutes, stirring continuously.
Serve hot over vegetables, protein, Paleo Pasta, or as a side for dipping.

It’s really that easy to enjoy the home-style taste of Italy!

Camilla Carboni

@camillacarboni | camillacarboni.com

Paleo Cleanse

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Simply Roasted Beets

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It’s summer time which means there are plenty of farmers markets open and tons of fresh produce. One fresh produce item has always scared me when I thought of trying to cook it…beets. It may seem crazy but I found the idea of trying to cook beets very intimidating. I had no idea where to start. Well, I can now tell you that it’s not difficult at all and it requires very little prep. Not to mention that they taste delicious when they’re done. Here is my no hassle recipe for roasted beets.

INGREDIENTS

4 beets
1 ½ tablespoons Fatworks’ Pure Tallow or paleo cooking oil of your choice
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½ tablespoon cumin
salt
pepper

RECIPE

Heat oven to 350 degrees fahrenheit.
Cut stock and leafs off beats and peel beets.
Cut beets into cubes (roughly ¼” thick). Place flat on baking sheet.
Heat the pure tallow in microwave and pour over beets.
Sprinkle lightly with salt, pepper and cumin, mix thoroughly.
Place baking sheet in oven to cook for about 35-45 minutes until you can stick a fork through your beats.
Remove and cool.

Take full advantage of your summer farmer’s market and enjoy a very healthy snack or meal addition.

Happy Summer!

Melissa Van Dover

@mvandover | melissavandover.com

Paleo Cleanse

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Paleo Pizza Crust

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During our Gluten Free Fair Demo at the beginning of the month I was able to share with a few individuals my fantastic paleo pizza crust. Now I get to share it with you and I couldn’t be happier! This pizza crust is packed with flavor thanks to the seasoning included in it, not to mention it’s also egg-free.

I top my pizza with pizza sauce, cherry tomatoes, bacon, basil and some spicy peppers but top yours with whatever you like. Also, if your primal and you’re allowed to have a little dairy consider Kerrygold’s Dubliner Cheese to top your pizza. Using a citrus grater with the cheese is a great way to reduce how much cheese you end up using because it makes it look like you’ve put more on your pizza than you actually have.

INGREDIENTS

1 tablespoon ground flax seed + 3 tablespoons warm water (egg replacer, if you’d like to use egg simple exchange this for 1 egg)
1/2 cup warm water
1 clove garlic, diced
1 cup + 1 – 3 tablespoons tapioca flour
1/3 cup coconut flout
1 teaspoon salt
1 teaspoon Italian spice
1/2 cup olive oil

*special note: you will want to have a silicone cutting board handy if you have one.

RECIPE

Preheat the oven to 425°F.
Mix 1 tablespoon flax-seed and 3 tablespoons water, then let it sit for about 10 minutes until the water is absorbed(egg replacer).
Add the garlic and 1/2 cup water to the bowl and set aside.
Mix the 1 cup tapioca flour, coconut flour, salt and Italian seasoning in a small bowl until thoroughly combined.
Add the flax-seed mixture, garlic/water mixture and olive oil to the dry ingredients. Combine until you get the consistency of thick mashed potatoes.
Add 1 tablespoon of tapioca flour at a time and incorporate until the mixture becomes drier, like play dough.

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Place a piece of foil over a pizza sheet.
On a silicone cutting board, place the dough ball and begin to flatten it into a circular shape(if you don’t have a silicone cutting board I would do this on foil, it’ll work about the same). Use a rolling-pin if needed (you may want to dust in tapioca flour if the dough begins to stick), roll out the crust to be about 1/8-inch thick.
Place the pizza sheet foil side down on top of the crust, then flip.
Slowly peel away the board so that only the crust is left on the foil/pizza sheet.
Cook for 12 to 15 minutes until you reach your desired crispness. You can then cover with toppings and cooking for a few minutes longer until the toppings are warm.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

SAVE 24% on our upcoming book release, PALEO Cleanse. Preorder Your Copy!

Paleo Rosemary Bread

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It’s no secret that bread is a staple part of the Western Diet. Even when we look back at biblical times, a slice of bread was equated with wealth, prosperity and even, heaven. So I’m definitely not going to suggest that you give up your little slice of heaven…instead I’m going to show you how to get the best of both worlds: indulgence and health.

For those of you who joined us at the Gluten-Free Health Fair last weekend, you enjoyed a sneak peak into how easy it is to whip up Paleo Raisin Bread in nothing more than a food processor and an oven-proof bread pan. Today, let’s whip up some Rosemary Bread (based on the same base recipe) in under 40 minutes!

INGREDIENTS

2 tablespoons coconut oil
2 cups arrowroot flour
1/2 cup flax meal
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 large eggs
1 tablespoon apple cider vinegar
1 tablespoon honey/agave
2 tablespoons crushed rosemary spice

RECIPE

Preheat the oven to 350 degrees F.
Grease a bread pan with 1 tablespoon of coconut oil.
In a  food processor, add the arrowroot flour, flax meal, coconut flour, baking soda and salt and pulse for about a minute.
Add the eggs, other tablespoon of coconut oil, apple cider vinegar and honey/agave and blend for about another minute.
Fold in the rosemary.

Rosemary Bread Dough
Scoop the mixture into the greased bread pan and bake for 35 to 40 minutes, or until a skewer poked through the center comes out clean.
Remove from the oven and let the bread cool before slicing.

If you want to get fancy you can scoop the same mixture into mini-bread pans and create individual loaves for your guests, or even make rosemary muffins and serve them with a generous spread of grass-fed butter!

Enjoy,

Camilla Carboni

@camillacarboni | camillacarboni.com

SAVE 24% on our upcoming book release, PALEO Cleanse. Preorder Your Copy!