Categorized as: RECIPE

No Sugar Oatmeal Cookies


  • 1 cup instant oats
  • 3/4 cup non-white flour (whole wheat or coconut flours work good)
  • 1.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 1/8 tsp salt
  • 2 Tbsp coconut oil or unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup agave or raw honey (I use slightly less than a 1/2 cup, depends on your sweet tooth)
  • 1/4 cup dried unsweetened fruit (fresh raisins, apricots, or prunes all work good)
  • 1/4 cup chopped walnuts


1. Mix dry ingredients together in a bowl. In a separate bowl whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave or honey. Add in the dry mixture and stir just until incorporated. Fold in dried fruit and nuts. Chill dough for 30 minutes.
2. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Drop cookie dough into rounded scoops onto the prepared sheet and flatten slightly.
3. Bake at 325 for 11-14 minutes (11 for softer, 14 for firmer).
4. Cool cookies on pan for ~5 minutes before placing on wire rack to cool completely.

RECIPE: Peanut Butter, Banana, and Flax Smoothie


  • 1/2 cup 1% low-fat milk
  • 1/2 cup vanilla fat-free yogurt
  • 2 tablespoons ground golden flaxseed
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • 1 ripe banana, sliced


1. Place all ingredients in a blender; process until smooth. (1)

Recipe: Sweet and Spicy Paleo Chicken Tenders


  • 2 ¼ cups almond flour
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh cracked pepper
  • 2 eggs
  • ¼ cup tapioca or potato starch
  • 1 lb chicken tenders
  • ¾ cup honey
  • ⅓ cup hot sauce (Franks or Tapatio work great)
  • ½ teaspoon garlic powder


  1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Trim any overhanging edges of the parchment paper.
  2. Place the almond flour, sea salt and fresh cracked pepper into a bowl and stir it together. Place the eggs in another bowl with a splash of water and whisk them.
  3. *STEP CHANGE*: Dip the chicken tenders, one at a time, into the tapioca or potato starch, then into the egg then into the almond flour. (Keeping one hand for the egg and one for the starch and flour makes this a lot less messy.) Lay the chicken tenders on the prepared baking sheet. Bake the chicken for 25 minutes, or until it is crispy and beginning to golden brown.
  4. *OPTIONAL STEP*: Let the chicken rest for 30-60 minutes in your fridge before you bake it. This step will help the crust to stick to the chicken.
  5. While the chicken is baking, prepare the sauce. In a small frying pan over high heat bring the honey, hot sauce and garlic powder to a boil then set it aside.
  6. When the chicken has finished baking remove it from the oven and turn the oven to broil. Dip each of the chicken tenders in the sauce then lay them back on the baking sheet. Save the extra sauce.
  7. Put the chicken back in the oven for 2-5 minutes for the glaze to caramelize slightly. Keep an eye on it to make sure it doesn’t burn.
  8. Baste the chicken with any extra sauce one they come out of the oven then serve immediately. (1)

Slow Cooker Sweet Potato Curry


  • 1 medium (110 grams) onion, coarsely chopped
  • 1 medium (120 grams) red bell pepper, coarsely chopped
  • 2 large (1 1/2 pounds or 680 grams) sweet potatoes, peeled and cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 1/2 cups (350 grams) vegetable broth
  • 1 tablespoon mild or hot curry powder
  • 1/2 teaspoon salt
  • 1/4 cup (5 grams) fresh basil, chopped
  • 1/2 teaspoon grated lime zest
  • 1 1/2 tablespoons fresh lime juice
  • 3 cups (560 grams) hot cooked jasmine or basmati rice (certified gluten-free if necessary)
  • 4 tablespoons low-fat Greek yogurt (certified gluten-free if necessary)
  • 4 basil leaves or sprigs (optional)


Combine onion, bell pepper, sweet potatoes, garlic, and ginger in a 4-quart slow cooker.

Combine broth, curry powder, and salt; stir into slow cooker mixture. Cover, and cook on high for 4 hours or low for 8 hours. Stir in basil, zest, and lime juice.

Serve 1 1/4 curry over 3/4 cup hot cooked rice. Dollop each serving with 1 tablespoon yogurt and garnish with basil.

Nutrition Information

Serves: 4 |  Serving Size: 1 1/4 cups curry with 3/4 cup rice (includes 1 teaspoon yogurt)

Per serving: Calories: 273; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 545mg; Carbohydrate: 60g; Dietary Fiber: 6g; Sugar: 10g; Protein: 7g

Nutrition Bonus: Potassium: 161mg; Iron: 8%; Vitamin A: 357%; Vitamin C: 70%; Calcium: 9% (1)

Recipe: Paleo Thanksgiving

It’s the time of the year again when families all around North America reunite and celebrate the autumn harvesting season with Thanksgiving. If you’re hosting this year, it’s the perfect time to show your guests what Paleo is all about and that healthy food is in fact also really tasty.

The stars around Thanksgiving are the meat and vegetables usually seen in North-America at this time of the year. Turkey, beef, sweet potatoes, pumpkins, cranberries, mushrooms and apples are all standard fare.

What I’ve decided to do here is create a complete menu including the main Thanksgiving turkey with the sauce, stuffing and cranberry sauce as well as juicy rib roast, appetizers, vegetable sides and even a classic dessert, the pumpkin pie, all in Paleo fashion. Click Here For Recipes…

Recipe: Paleo Sweet Potato Casserole

Thanksgiving is right around the corner. Make it your goal to make one new paleo dish for the holiday!

Makes a ton (i.e., 12 servings-ish)

  • 4 large sweet potatoes
  • 1/2 cup canned coconut milk
  • 1 Tbsp. coconut oil
  • 1-2 Tbsp. maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • juice of half an orange
Pecan topping
  • 3/4 cup chopped raw pecans
  • 1 tsp cinnamon
  • 1 Tbsp maple syrup
  • 1 tsp melted coconut oil
1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
2. Add sweet potato chunks to water. Boil until fork tender–about 10 minutes.
3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)
4. In a small bowl, combine all topping ingredients until pecans are well coated.
5. Dump sweet potatoes into an oven safe dish and top with pecans.
6. Bake in preheated oven until topping is browned–about 15 minutes. Serve warm.