Paleo diet: “A diet based on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit, and excluding dairy or grain products and processed food.”
The paleo diet has also been proven to help many people with their digestion issues. I know for me once I eliminated processed sugars and stuck to this lifestyle about 80% of my stomach problems went away.
For today’s post I wanted to share my favorite paleo recipes that I literally make ALL the time! No joke!
Recipe 1, pancakes. If you know me you know that I am a breakfast person. I love breakfast foods so much that some days I eat breakfast for dinner 🙂 Come on, everyone has done this at-least once. If you have not then you are truly missing out. Pancakes for dinner is a magical meal.
The second recipe, chili, is such an easy recipe that is a winner every time. Although it does take time to make it is 100% worth it. This is hands down one of the best recipes I have ever made! NOTE: I do not use dairy products for topping this chili recipe.
The third recipe, chocolate cake. To me chocolate is one of the best things in the world. I have made this recipe twice already, the first time I followed the recipe but then the second time I made a raspberry jam icing that paired perfectly with this cake.
The recipes that I am going to share with my readers today are my top 3 favorite paleo recipes. 1. They are healthy 2. They taste amazing 3. Since they are on the healthier side you do not need to stress out about veering from your New Years diet.
The Easiest Paleo Blender Pancakes
- 1 banana
- 2 eggs
- 1/4 cup melted coconut oil
- 1 cup unsweetened almond milk
- 1 Tablespoon maple syrup
- 1/2 cup almond meal
- 1/3 cup coconut flour
- 1 Tablespoon chia seeds
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch sea salt
- Heat a griddle over medium heat.
- In a blender combine all of the ingredients and liquify. This will be a thick batter, but it results in a fluffier pancake.
- When the griddle is sizzling, pour out about 1/4 cup of batter to make each pancake. You may need to spread the batter out a bit with a spoon or spatula to ensure that it cooks all of the way thought.
- When there are bubbles all throughout the pancake and the edges appear dry, flip.
- Serve with your choice of toppings: maple syrup, nut butter, your choice of yogurt, etc.
- Once cool, these freeze well and can be reheated in a damp towel in the microwave on high for 1 minute.
This recipe is from Miss Allies kitchen
The best chili recipe
- 2 pounds ground beef, turkey or venison
- 4 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup flat-leaf parsley, finely chopped
- 2 jalapeño peppers, finely chopped (optional)
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black ground pepper
- 1/4 teaspoon cayenne pepper
- 46-oz. can tomato juice
- 28-oz. can diced tomatoes
- 15-oz. can tomato sauce
- 16-oz. can kidney beans, drained and rinsed
- 16-oz. can pinto beans, drained and rinsed
- Shredded cheese and sour cream, for topping
- In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
- Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
- If cooking on the stove top, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On the stove top, bring to a boil, dial back to medium-low and simmer for 2 hours (stir occasionally). In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.
This recipe is from pipanddebby.com
Paleo Chocolate Cake (Grain, Gluten, Dairy Free)
- 3 cups blanched almond flour
- ¼ cup coconut flour
- ¾ cup raw cacao powder
- ½ cup raw coconut palm sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup coconut oil, melted
- 1 cup coconut milk, full fat
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons raw honey
- 1 can (13.5 ounces) full fat coconut milk
- 2 tablespoons raw honey
- 4 tablespoons raw cacao powder
- ½ teaspoon vanilla extract
- 6 tablespoons coconut milk, full fat
- ¾ cup dark chocolate chips
- preheat oven at 350°F
- grease the bottom and sides of a 7-inch springform panwith coconut oil and line the bottom with parchment paper
- in a large bowl mix together the almond flour, coconut flour, raw cacao powder, raw coconut palm sugar, baking soda and salt
- in a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey
- using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter. Do not over mix.
- pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 325°F. Cook until toothpick comes out clean.
- let cake cool completely then cut horizontally in the middle
- spread the chocolate ganache over the bottom half of the cake and refrigerate for 30 minutes
- top with other half of cake, then spread the chocolate frosting over the top and sides of the cake
- sprinkle top with shaved dark chocolate if desired
- in a medium saucepan, bring the coconut milk and honey to a light boil
- simmer on low heat for two hours, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk.
- mix in the raw cacao powder and vanilla extract and stir until all is combined and smooth
- let it cool and refrigerate until cake is ready
- melt the chocolate chips in a bowl over simmering water (double boiler)
- mix coconut milk with melted chocolate until all is combined and smooth
- let cool for 5 minutes before icing the cake
This recipe can be found on living healthy with chocolate
Thank you so much for reading today’s post. If you have any questions leave them below and I will be sure to respond, OR you can contact me using the tab at the top of my blog.
Also, I hope you like my blogs pink look for Valentines day!
Have a great day and I will see you Wednesday!
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