The Perfect Holiday Dinner

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Are you planning a holiday feast in the next few weeks? Don’t worry, you’re not alone. We’re here to help and have compiled some great Paleo recipe options to fill any holiday feast menu. These recipes are simple, quick and of course…Paleo! All you have to do is select your favorite recipes from each section. You’ll have the perfect holiday dinner whipped up in no time!

Paleo Recipes For The Perfect Holiday Dinner:

We hope you have a wonderful holiday season! As always, we’d love to hear from you, reach out to us on Facebook or Twitter.

Happy Holidays,

Melissa Van Dover

@mvandover | melissavandover.com

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Sweet Potato Gnocchi

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Gnocchi is my absolute favorite pasta dish and when I went Paleo it was something that seemed totally off-limits. Thankfully as I became more accustomed to cooking Paleo I started to venture out and try my hand at making what I thought to be more complicated dishes. This led to me discovering how to make sweet potato gnocchi. It’s Paleo. It’s delicious, and I’m sure you’re going to love it. Did I mention it’s easy to make? You do not need to be an expert chef to whip this up.

INGREDIENTS

4 – 5 medium sweet potatoes (once mashed it will be about 2 cups)
1/4 cup coconut flour
3/4 – 1 cup tapioca flour (+ about 1/4 cup for dusting)
1 tsp salt
water (as needed)

RECIPE

Wash sweet potatoes and puncture with fork multiple times.
Place in microwave and cook on “potato” setting, you should be able to easily insert a fork in them when they are done.
Cut sweet potatoes in half and scoop flesh of potatoes into a bowl, mash together.
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Add coconut flour and salt to potatoes and combine.
Add 1/4 cup of tapioca flour to mixture and combine. Continue to add 1/4 cup of tapioca flour to mixture until you are able to form a ball of dough.
At this point the dough should not be very sticky but should also not be too dry as it could crack. If your dough is too sticky add more tapioca flour, if it is too dry add a little bit of water.
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After your dough has formed, take small handfuls and roll out into a rope, cut into 1/2″ pieces. (If desired you can press lightly with a fork, to get a more traditional looking gnocchi. Or you can leave them as they are.)
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Let dry for roughly 6 – 8 hours.
After drying you can cook your sweet potato gnocchi or store them.
To Cook: Bring a pot of water to a boil, add gnocchi and boil for 60 – 90 seconds or until gnocchi start to float. Remove and serve.
To Store: Gnocchi can be stored in the fridge for 2 – 3 days or frozen.

Combine your gnocchi with your favorite sauce and toppings…the recipe is really that simple. The best part is that your family and friends will think you’re a master chef.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Paleo Potato Salad

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I used to be one of those people who jealously eyed anyone indulging in potato salad at BBQ’s and picnics, in an attempt to steer clear of white potatoes and stay true to my Paleo lifestyle.

And then it dawned on me – there was a sneaky little solution that would have even the most die-hard potato salad fan pondering if anything was different – the white-fleshed sweet potato!

This is a fantastic Paleo Potato Salad option that is so delicious you’ll have to make twice as much so there’s some to share (at least if I’m coming to dinner!)

INGREDIENTS

1 medium organic white-fleshed sweet potato
1 large organic red apple of your choice
1 medium whole sweet and tangy pickle
1 medium organic onion, peeled
4 tablespoons organic, Paleo-friendly mayonnaise
1 heaped teaspoon Italian seasoning
Salt and pepper, to taste

 

RECIPE

In a medium pot, bring water to the boil.
Peel the potato and cut it into uniform slices, about 1/2 inch thick.
Place the potato slices in the pot and let boil.
While the potato cooks, cut the apple, onion and pickle into small cubes, about a half-a-dime-sized, or smaller.
Once the potato is fully cooked, but still firm, remove the potato slices from the pot and allow to cool before dicing into dime-sized pieces.
Combine all the ingredients together and mix gently before adding the mayonnaise.
Toss the salad to spread the mayonnaise evenly.
Add the Italian seasoning, and salt and pepper to taste, and give it one final mix.
Seal in a dish and refrigerate until serving.
(Can be stored up to 5 days in the refrigerator.)

 
This recipe makes 4 to 6 side servings.

I hope you adore this Paleo-friendly side dish as much as I do, and get your potato salad fix while benefiting from the dietary fiber and array of nutrients it offers,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Breakfast Burrito

Paleo Breakfast Burrito
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Give up burritos? Heck no!

There’s nothing quite like a big bite into a warm Breakfast Burrito, especially on a crisp morning, or on a camping trip.

It’s my all-time favorite campsite staple, and before I head to the beautiful mountains of Colorado, I always make a few extra burritos to enjoy before I leave…and also on my return!

Here’s my super-simple, totally-swear-by-it, Paleo Breakfast Burrito Recipe:

INGREDIENTS

2 teaspoons coconut oil
1/4 lb grass-fed, ground breakfast sausage
2 eggs
1 Coconut Wrap (we love Julian Bakery’s Paleo Wraps; you can read more about them on our Paleo Products page)
Salt and Pepper to taste

RECIPE

Melt 1 teaspoon of coconut oil in a small saucepan over medium heat and then add the sausage.

Meanwhile, in another small saucepan, melt the other teaspoon of coconut oil over medium heat, and then crack the eggs into the pan and stir into a scramble.

When the sausage is lightly brown and the scrambled eggs are cooked, scoop the sausage and egg into the Coconut Wrap.

Sprinkle with salt and pepper, to taste.

Fold the wrap like a traditional burrito, then wrap it in tin foil.

Next, choose your heating method:

  1. Place your wrapped burrito in a cast-iron pan on medium heat for 2 minutes, flip over and heat for about another 2 minutes, or until hot.
  2. Place your wrapped burrito on a tray in the oven, preheated to 350 degrees, for about 6 minutes, or until hot.
  3. Place your wrapped burrito on a grill over hot coals, or a campfire, and heat for 4 minutes, flip over and heat for about another 4 minutes, or until hot.

Unwrap the top of the tin foil to expose the first half of your delicious home-made Breakfast Burrito and indulge!

Hope you enjoy this recipe as much as I do,

Camilla Carboni

@camillacarboni | camillacarboni.com

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7 Tips For Paleo Living While Traveling

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Trying to maintain a healthy lifestyle while traveling is a challenge. Let’s be honest, often times when we’re traveling it’s difficult to stay on track. Especially if you’re running around to meetings or have limited food options, lets say if you’re stuck in a theme park.

Don’t worry though, maintaining your paleo diet while traveling isn’t impossible. It just takes a little more work and determination.

The top 7 tips for staying paleo while traveling:

  1. Don’t wait till the last second- make sure you have snacks on hand or start preparing for a meal before you’re starving.
  2. Stay hydrated- often times we get so caught up with what we’re doing when we’re traveling that we forget to drink water. Your body can confuse thirst for hunger, so make sure you stay hydrated.
  3. Visit the grocery store- buying snacks or food from a restaurant or the hotel gift shop can be expensive and often times there are no paleo options. Take a half hour break and run to the local grocery store and pick up some fruits and nuts to stay on track.
  4. Preview the restaurant menu- before you go out to lunch or dinner spend 5 minutes online and find the best paleo option for your meal.
  5. Keep it simple- when you eat out keep it simple, vegetables and protein are always a safe bet. If you don’t know what to get order a steak, chicken breast or fish fillet and pair it with some veggies.
  6. Start off right- you’re much more likely to stay on track throughout the day if you start it off right. Make sure to eat a paleo breakfast and get in your morning exercise, you’ll be much more likely to stay on track for the rest of the day.
  7. Think about your options- it’s so easy to say that you can’t, before you get their think about your options and think about what you can control. You’ll be amazed at what you can actual control if you don’t count yourself out right away.

Maintaining your paleo lifestyle while you’re traveling isn’t impossible, it just takes a little extra work. Don’t give up before you’ve started, you’ll be amazed at how manageable it actually it is.

Here’s To Staying Paleo!

Melissa Van Dover

@melissavandover | melissavandover.com

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Lazy Spaghetti Meat Sauce

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Spaghetti is a go-to favorite for many families. However because of the speed of life and the time crunch that we find ourselves in, we resort to a quick version of our favorite staple. The quick version is  often times less than nutritious.

Here is a simple way to make a lazy, spaghetti meat sauce that is both nutritious and paleo.

INGREDIENTS

20 ounces of paleo pasta sauce, roughly 1 jar (you can use an organic, paleo sauce available at your local market or you can use our marinara sauce recipe)
1/2 – 3/4 cup of water
1 pound of ground beef

RECIPE

Over high heat, combine pasta sauce, water and ground beef in a large pot.
Let cook on high for roughly 20 minutes, stirring regularly. Break up meat as needed to prevent it from clumping.
After 20 minutes cover, reduce to low or simmer and let cook for 1 hour.
Stir occasionally.
Serve with your favorite paleo pasta or spaghetti squash.

We provide you the option to adjust how much water you would like to add to this recipe, less water will provide a thicker, meatier sauce. Adjust the water to your liking. Additionally it is important to continue to stir the sauce during the first 20 minutes, this will help to break up the meat and prevent it from clumping.

This is a simple recipe that will leave your family and friends thinking you spent hours preparing a meal for them.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

 

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Paleo Smoked Salmon Wrap

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Wraps are one of the easiest things to make. Which means they are a perfect solution for lunch, a quick meal on the run or even a picnic. This recipe happens to be one of my favorite wraps, it’s hearty, filling and packs a nutritious punch.

INGREDIENTS

2 coconut wraps (www.paleowrap.com)
salad mix (I prefer a mix of kale and brussels sprouts)
3 – 4 ounces of smoked salmon
1/2 avocado, sliced
salad dressing of your choice (I used a fig balsamic dressing)

RECIPE

Place salad mix into wrap.
Top with salmon, avocado and salad dressing.
Wrap and enjoy!

It’s that simple to make and incredible delicious. This recipe makes two wraps but feel free to adjust it to make the quantity you need.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Book Review: The Everything Paleo Pregnancy Book by Tarah Chieffi

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For two people that haven’t yet had kids, we weren’t too sure what to expect…plus when the book showed up in the mail, the men in our lives wondered if we were trying to tell them something! Thank you Tarah for the late April Fool’s joke!!

About The Book

What struck us first was how well layed out THE EVERYTHING PALEO PREGNANCY BOOK is. It’s very easy to read and structured to help readers new to Paleo easily navigate the diet. We can only imagine how beneficial this easy to follow structure must be for anyone expecting, or transitioning into a Paleo lifestyle post-pregnancy. What’s more, Tarah covers exactly what to expect during each trimester–trust us…we’ll be reading this book again one day when we actually are pregnant!

One of the unique features of this book is it covers the common symptoms of pregnancy and then provides Paleo-friendly recommendations on how best to tackle them. Tarah also covers supplementary items, such as fitness and postpartum changes.

Included in the book is an easy to follow 28-Day Meal Plan, which features a variety of extremely tasty recipes that anyone would enjoy, pregnant or not. One of the favorites is the Farmers Market Chicken Bake. It’s topped with bacon (who wouldn’t like it!) and it’s definitely hardy enough food to feed both you and your baby.

Here’s Tarah’s Farmers Market Chicken Bake Recipe:

Farmers Market Chicken Bake

INGREDIENTS

2 tablespoons coconut oil, divided
2 boneless, skinless chicken breasts cut into 1-inch cubes
1 golden delicious apple, cut into 1-inch cubes
1 large yellow onion cut into 8 wedges
1 small butternut squash, peeled, deseeded and cut into 1-inch cubes
Half a teaspoon cardamom
1 teaspoon chopped, fresh thyme
1 tablespoon chopped, fresh sage
1 teaspoon chopped, fresh rosemary
1/8 teaspoon sea salt
1/8 teaspoon black pepper
6 slices bacon

RECIPE

Heat oven to 450degrees F.
Coat a 13-inch x 9-inch glass baking dish with 1 teaspoon of coconut oil.
Add chicken, apple, onion and squash to baking dish.
Toss with remaining coconut oil and spices until everything is evenly coated.
Lay bacon slices evenly across the top of the dish.
Bake for 50 to 55 minutes until bacon is crispy, chicken is cooked through and vegetables are beginning to brown.


Last but not least, the back of the book contains very useful advice for pregnancy-friendly Paleo food substitutions and other pregnancy-must knows.

It’s no surprise that THE EVERYTHING PALEO PREGNANCY BOOK is a top hit on Amazon and we highly recommend it!

 


 

Tarah ChieffiTarah Chieffi is an author, freelance writer, blogger at What I Gather and holistic nutrition educator in the Louisville/Southern Indiana area. Tarah’s passion is working with pregnant women, new moms and families to achieve health and happiness through physical fitness and a “real food” lifestyle.

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Baked Apple Chips

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Baked apple chips are probably my new favorite snack. I will admit that they take some time to make but they’re very low maintenance while baking. You’ll spend a few minutes preparing them and then you’ll throw them in the oven, flip them once and let your oven do all the work. Also, all you need are apples and cinnamon!

As a note: this recipe makes roughly enough to fill a sandwich size, ziplock bag.

INGREDIENTS

2 apples (I picked out honeycrisp but feel free to use whatever kind you like)
cinnamon for dusting

RECIPE

Preheat oven to 200 degrees F.
Line a baking sheet with tin foil or parchment paper.
Wash apples and slice them to roughly ⅛” thickness, the thicker your slices the longer they will take to cook.
Discard seeds and stem.
Lay slices flat on baking sheet.
Dust with cinnamon to your liking, I found a light sprinkle worked well for me.
Bake for 1 hour.
Remove from oven and flip slices, dust with additional cinnamon.
Place back in the oven and bake for another 1 – 2 hours.
Remove and let cool.

Towards the end of your baking time you may want to periodically check your apples, ensuring you don’t burn them. I found that at the end of my baking time the apples were still slightly soft when warm but when I let them cool they hardened further becoming more chip like.

I hope you enjoy this snack as much as I did.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.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.

INGREDIENTS

3 tbsp avocado oil
1 yellow onion, diced
salt
pepper
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!)

RECIPE

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!

Notes:
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.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

 

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