Paleo Spiced Zucchini Bread

IMG_3346This is the perfect bread to make ahead of time and serve Thanksgiving and Christmas morning for breakfast.  It is hearty enough to keep you full until turkey time and will keep your kitchen free of clutter and dirty dishes while you are whipping up your feast.  This paleo gluten free bread definitely has a warm seasonal taste to it with the blend of nutmeg, cinnamon, and hint of clove.  And as an added bonus, your house will smell Ah-mazing while this is baking!  Enjoy!



1 ripe banana
1 cup grated zucchini (this is about 1 small zucchini)
4 eggs
1/4 cup almond butter
1/4 cup avocado oil (or an oil of your choosing that is ok for temperatures above 350 degrees)
1 tsp vanilla


1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/2 cup coconut palm sugar
2 cups almond flour
1/4 cup coconut flour
1/2 tsp sea salt
1 tsp baking soda
1/2 cup chopped walnuts


Preheat your oven to 350 degrees.  Grease a bread pan (9 x 5 is plenty big) with shortening or coconut oil and line the bottom with parchment paper.  Grate your zucchini and squeeze out some of the water with a paper towel.  In a large bowl use a handheld mixer or your stand mixer and whisk the eggs.  Once whisked add in the remaining wet ingredients.  Next, add in the palm sugar and mix together.  In a separate bowl mix together your remaining dry ingredients (minus the walnuts).   Once you have blended the dry ingredients together, slowly add it into the wet ingredients while the mixing tool is turned on.  Once everything is thoroughly mixed together stir in the chopped walnuts.  Pour batter into the bread pan.  Bake for 65- 75 minutes.  Serve warm with butter and your favorite tea.  Yum!


Almond Flour Crackers

IMG_2160These crackers are paleo friendly and gluten free. One batch makes about 50-60 crackers so you will be able to enjoy these for a while (unless you live with my kid, who is a little cracker thief). Another bonus–they are easy to store! Add the crackers and a paper towel into a ziplock bag or bowl with a lid, and leave on the counter. You definitely don’t want to store these in the fridge or they will become chewy. I love to spread butter and jelly on top, but I’ve also been known to use them with dips and lunch meat. I hope you love them!


2 cups almond flour
1 cup tapioca flour
1 tsp sea salt
1 tsp honey
1/4 tsp baking soda
1/3 cup oil (I prefer avocado, olive, and sunflower seed oils the best for this recipe)
2 eggs

Preheat the oven to 350 degrees. Using your food processor, add the almond flour, tapioca flour, sea salt, and baking soda. Pulse together for 15 seconds. Add in the remaining ingredients and blend together for another 20-30 seconds.


Next, lay down a piece of parchment paper onto the counter that is the same size as your cookie sheet. Form the dough into 2 balls and place one of these on the parchment paper. Put another piece of the same sized parchment paper on top of the dough. Using your hands gently flatten the dough down. With your rolling pin, roll the dough out to 1/8 inch thickness (rolling over the top piece of parchment paper so that the dough won’t stick to the rolling pin).

When I do this step I try to keep a rectangular shape by trimming the sides of the dough and filling in the gaps with the trimmings. Keep rolling until the consistency is even throughout the rectangle.IMG_2133Remove the top piece of parchment paper and cut the cracker shapes using a pizza cutter. A knife works too but it will take more time and your crackers won’t come out as even.IMG_2141

I like to cut squares that are about 2” X 2”. Slide the crackers with the parchment paper onto your cookie sheet and bake for 8 minutes. Repeat this process with the second ball of cracker dough.IMG_2144Let cool for 10 minutes and enjoy! Make sure they are 100 percent cool before storing them.


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Healthy No Bake Brownie Bites

IMG_2711These have been a staple in my diet since day one on my Paleo journey. I have made and brought these to almost every Paleo health talk I have given because they are a great example of how easy it is to make a delicious treat that is a great source of protein and healthy fats.

No Bake Brownie Bites work as a great party dessert. They are easy to transport, making them a great snack option and can even replace a meal on a busy day. I first saw this on Paleomg’s website (find the original recipe here) and modified them to fit my needs. I hope you enjoy them as much as we do!

15 pitted dates
1 cup crunchy almond butter (smooth works too)
1 cup coconut flakes
1/4 cup dairy free chocolate chips (I use Sunspire or Enjoy Life)
3 tbsp protein powder (I use and love Nutiva Hemp Protein– GMO free and Organic)
2 tbsp unsweetened cocoa powder
2 tbsp raw local honey

Using a large food processor, blend together your almond butter and dates until dates are fully broken down (it takes about a minute). Add in the remaining ingredients (minus the chocolate chips) and pulse together until mixed.IMG_2708

Once done, transfer into a bowl and stir in the chocolate chips. Form balls (slightly smaller than a ping pong ball) and set into a pyrex dish. It’s that easy!

This recipe makes 18-24 brownie bites. Store in your refrigerator in an airtight container for up to 2 weeks.

Bonus serving option:

IMG_2718Roll your formed balls in shredded coconut.

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Deviled Eggs

IMG_2386I have this bad habit of getting super excited for all things holidays, especially the food. I can’t handle the idea of waiting until the actual holiday to eat the foods I love, so I start making and eating them way before I should…to the point that by the time the actual day comes I am already over it. Deviled Eggs are getting there for me. I have eaten so many that my house permanently smells like hard boiled eggs.

I know, a lovely picture I’m painting. Any who, not to toot my own horn but I feel like I have perfected the art of making (and eating) the deviled egg. And why make only one type? Let’s make four and really wow your guests! The base for all 4 is the same so we will start with that recipe and expand from there. Here we go!


1 dozen eggs
1/3 cup mayo
2 tsps mustard (I like to use dijon mustard but yellow works well too)
1/8 tsp sea salt
a pinch of black pepper

a dash of paprika

1 tsp pesto (you can find my recipe here)
1 tbsp diced bay shrimp

2 tbsp cooked and chopped bacon
1/2 tsp chopped chives

2 tbsp diced dill pickles (sweet works really well too)
1 tsp diced green onion

Start by preparing your eggs. Using a large pot add the eggs and fill with cold water to about 3 inches above the eggs. Bring to a boil. Once boiling put a lid onto the pot and remove it from the heat. Set the timer for 13 minutes. Why 13? Because Martha Stewart told me to when I was in my 20’s and I’m a creature of habit. Remove the eggs from the water and transfer to an ice bath (a bowl full of water and ice cubes).

Let cool in the ice bath for about 5 minutes. Peel the eggs and slice lengthwise. Remove the yolks and put into a food processor. Add in the Base ingredients (mayo, mustard, salt and pepper). Blend until smooth.IMG_2375

This makes 1 cup of deviled egg base. Measure out 1/4 cup of the base and place into a small bowl. Make 4 of these bowls. Now you are ready to create!

Add the base ingredients to the egg base. Mix. Add mix into a ziplock bag and snip a corner. Pipe onto 6 egg halves and garnish with the paprika.

Mix the pesto and diced bay shrimp in with the base. Add mix into a ziplock bag and snip a corner. Pipe onto the halves and garnish with 1 bay shrimp.

Add the chopped bacon and chives into the base and mix together. Add mix into a ziplock bag and snip a corner. Pipe onto the halves and garnish with a little sliver of bacon and chive.

Make sure to dice the pickle into very small pieces. Add the green onion and pickles to the base and pipe onto the egg halves. Garnish with green onion.IMG_2389This will make 24 deviled eggs (6 of each kind). If you love, love, love 1 particular type just quadruple that recipe (all except the eggs- you only need 1 dozen eggs, not 4 dozen!).

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Homemade Gummies

IMG_2163(My daughter snatching a gummy–she just couldn’t wait!)

Making your own gummy bears (or in my case, hearts) is super easy.  They taste like candy and they are amazingly good for you if you use the right kind of gelatin.  I searched high and low to find the best.

This gelatin can help heal your gut lining, ease chronic joint pain, and strengthen your hair and nails.  Plus it also is a great source for protein–1 tablespoon offers 6 grams!  When you make homemade gummies, you have the added benefit of putting vitamins (like probiotics) into the gummies to make them an even healthier option.


1 and 1/2 cups organic juice (I like to use grape)

1/4 gelatin powder (click here to find the kind I love)

Heat your juice over a medium low setting.  Once the juice is warmed up slowly add the gelatin by whisking it in.  The slower you add the gelatin the better.  It will clump if you go too fast.IMG_2060

Once it is completely incorporated, remove the mixture from the stove.  Using either a silicone mold (I use this heart one) or a cookie sheet that has been coated with coconut oil, pour the mixture in.

If you are using a silicone mold, place it onto a firm surface like a cookie sheet or Pyrex baking dish–this will keep the mold from spilling as they are super flimsy.

Transfer into the freezer for 15-20 minutes.  Once set remove your gummies and store in the fridge.  (If you used the cookie sheet to make these just use a knife and cut up the gummies into bite sized pieces)


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Paleo Tortillas/Pita Bread


I make these regularly, not just for tacos. I make scrambled egg burritos and sandwich wraps regularly. My daughter likes to eat these rolled up with almond butter and jelly. Just remember to take into account that they are a little higher in carbs from the tapioca flour so if your goal is to loose weight- eat these sparingly.

1 cup almond flour
1/2 cup tapioca
1/2 tsp salt
1/4 cup oil (I use walnut or avocado)
3/4 cup water
1-2 tbsp high heat oil (reserved for cooking)

Heat the 1-2 tbsp oil in a medium sized pan on medium-high. Using your blender, mix the rest of the ingredients together for about 30 seconds (the batter should be thin).

Once the pan and oil are hot pour 1/4 cup of batter into the pan. Spread the batter out by picking up the pan (remember your pot holder!) and slowly swirl the batter around by rotating your wrist clockwise.

Let cook for about 2 minutes and flip. Cook for another minute. The tortillas should be lightly golden in color and somewhat crispy.  You can eat these hot or store them in the fridge for 2-3 days.

Makes 6 tortillas

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Brunch Muffins

Brunch is easily, hands down my most favorite meal.  To me it is a lazy Saturday or Sunday where breakfast is just too early to even think about.  These brunch muffins are a delicious way to slowly wake up.  The bacon makes a crust for the eggs and pesto to sit on top off.  They also are packed with protein so they keep you going until you eat your next meal.  Go ahead and eat 2 or 3 of them.  You won’t be disappointed!   Found_2702272_5770805


  • 12 Eggs
  • 1/2 lbs Bacon (Turkey or Pork, Sausage works great too!)
  • 1 tsp Dried Minced Onion
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Salt
  • Pesto (recipe here)

Makes 16 muffins



Pre-heat oven to 325.

Fry bacon and chop into small pieces.

Add Bacon and pesto to muffin cups (greased silicone).

Whisk eggs with seasoning, and pour into muffin cups over bacon and pesto.


Bake for 25 to 30 minutes.  They will be puffed up when you pull them out of the oven but let them cool for 5 minutes and they settle down into their shape.

Serve and enjoy!

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