Navigate / search

paleo chicken and mushroom soup


Chicken mushroom soup is an old familiar favorite which is a meal in itself. It’s already paleo, with a couple of substitutions.

2 to 4 chicken breasts and/or thighs, boneless
8 to 12 oz. portobello mushrooms, sliced
8 to 10 oz. diced carrot
10 to 12 oz. diced onion
2 cups organic chicken broth
1 can full fat coconut milk
1 tbsp. paprika
1 tsp. each dill, ginger
Dash cinnamon
1 tsp. lemon juice
Salt and pepper to taste
Cilantro or parsley
Instructions:Boil chicken or fry in butter or oil and dice. Saute onions and carrots 10 minutes, add mushrooms and saute another 10 minutes. Stir in chicken, broth, coconut milk, spices and seasonings. Cover and simmer on lowest setting for 30-45 minutes. Garnish with cilantro or parsley.

Any vegetables you like can be diced and added to this delicious soup. Try including a blended avocado for a unique taste. Use a paleo-approved oil such as olive, coconut or avocado. Butter should be ghee or any natural grass-fed brand.

    Pumpkin Breakfast Cookies

    pumpkin cookies

    Paleo Pumpkin-Coconut Breakfast Cookies:


    1 cup almond flour
    1 tsp baking soda
    1/2 tsp ground nutmeg
    1/2 tsp ground ginger
    1 tsp ground cinnamon
    2 tsp pumpkin pie spice
    1 cup canned pumpkin (or cook and puree pumpkin yourself)
    2 large eggs
    2 tbsp sunflower seed oil
    1/4 cup raw honey
    2 tsp raw/organic peanut butter
    1/4 cup raw, shelled, sunflower seeds
    1/2 cup flaked coconut


    Begin by pre-heating the oven to 325 degrees. Sift the finely ground dry ingredients (flour, baking soda, and spices) together into a medium mixing bowl. In a second bowl, combine the canned pumpkin, eggs, oil, honey, and peanut butter with an electric mixer until completely blended. Slowly fold the dry mixture until all ingredients are combined. Add the sunflower seeds and coconut, mixing well until they’re evenly distributed. Drop by spoonfuls onto a non-stick cookie sheet and bake until golden brown (about 12-15 minutes).

      Oven Roasted Ratatouille

      paleo ratatouille


      1 baby eggplant
      1 zucchini (4-5 inches long)
      2 Roma tomatoes
      1/2 cup diced white onion
      2 tbsp. clarified butter
      1 garlic clove, finely minced
      3/4 tsp. salt
      1/2 tsp. dried marjoram or 1 tsp. fresh marjoram
      1/2 tsp. black pepper


      Preheat the oven to 400°F. Dice the eggplant, zucchini, and tomatoes into 1/2-inch cubes. Pour the clarified butter, marjoram, garlic, salt, and pepper into a large mixing bowl. Stir to combine. Add the eggplant, zucchini, tomatoes, and onions. Toss well to evenly coat the vegetables. Spread all ingredients out on a baking sheet lined with foil, making sure not to overcrowd it; nothing should be overlapping. Place the sheet in the oven for about 20 minutes or until the vegetables are lightly browned on top. Dish out into bowls with a spatula and serve.

        Breakfast Lasagna

        suasage and sweet potato strata


        1/2 pound sweet or hot bulk sausage

        1/2 cup diced carrots

        1/2 cup diced butternut squash

        6 eggs

        1 large sweet potato




        Coconut oil

        Pumpkin or sunflower seeds


        Cook sausage over medium heat until browned, about 7 minutes.
        Add cauliflower and rosemary and sauté for another 5-7 minutes, until the cauliflower is softened.
        Transfer the ingredients to a mixing bowl. Add 4 eggs, salt and pepper. Stir until well mixed.
        Grease a 9-inch round cake pan, and pour the mixture into the pan.
        Slice sweet potato into thin rounds, using a mandolin box grater/slicer. Overlap sweet potato rounds on top of the egg mixture until you’ve covered the mixture. The sweet potatoes will shrink a little when cooking so add a few more than you might think you need.
        Whisk the remaining egg well. Whisk in 1 tablespoon of oil. Brush on to sweet potatoes.
        Bake at 350 degrees for 35 minutes. Turn oven to broil and broil for another 4 minutes to make the sweet potatoes crispy.
        Garnish with a few sprinkles of cinnamon. Eat immediately or save for later in the week.

          Paleo Friendly Apple Cinnamon Muffins

          apple cinnamon muffins

          Warning: You may want to double the recipe! They really are that good!


          1 Cup Almond Flour
          3 Tbsp Coconut Flour
          1 Tbsp Cinnamon
          1/2 tsp Baking Soda
          Pinch of Salt
          3 whisked Eggs
          1/4 Cup melted Coconut Oil
          2 Tbsp Raw Honey
          1 cored and diced Apple


          Prepare muffin tin by inserting nine silicone liners.
          Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)
          In a large bowl, mix together the dry ingredients: almond flour, coconut flour, cinnamon, baking soda and the salt.
          Add the wet ingredients: eggs, coconut oil, raw honey and the cored and diced apples. Combine thoroughly.
          Place mixture in muffin liners filling 2/3 to the top.
          Bake for 25-30 minutes with a nice golden brown top.
          Serves: 9 muffins

            Lavish Peach-Mango Protein Shake Recipe


            The ingredients/directions you will need for this delightful shake are the following:

            The Goods (ingredients):
            1 cup of ice cubes or ½ cup of cold coconut milk
            2 tbsp.  hemp protein powder
            1 ripe peach, peeled and cubed
            1 ripe mango, peeled and cubed
            ½ green apple, peeled and cubed
            A squeeze of citrus (lemon preferred)
            ½ tsp. of honey (optional)

            The Way (instructions):
            1.Peel and cube all fruits stated above.

            2.Put the water or milk into your blender; add protein and ½ of your cubed fruit. Blend for about a minute and scrape down the sides, if needed.

            3.Continue by putting in the rest of the fruit including the squeeze of citrus. Blend until smooth for 3 to 5 minutes. If it is too thick, add small quantities of water or milk until the mixture is pourable.

            4.Taste smoothie and if some sweetness is needed, add honey, but don’t go overboard. Less is more.  Once it is to your liking, pour it in a tall glass.

            5.For leftovers, pour the remaining smoothie into a glass container with a lid. Store it in the freezer and use it within a week.


              Zucchini Pancakes

              Zucchini Pancakes


              2 C zucchini, roughly 2 medium zucchinis, shredded

              3 eggs

              1 T coconut flour

              1/2 tsp sea salt

              1/4 tsp freshly ground black pepper

              Coconut oil


              Preheat cast iron skillet over medium-low heat.

              Roughly chop zucchini in a food processor, dry with a paper towel and set aside.

              Beat eggs in a large bowl.

              Add coconut flour into eggs by shifting the flour into the bowl to prevent lumps. Beat together.

              Add salt and pepper to zucchini, mix well and add to the egg mixture.

              Add coconut oil to preheated skillet. Be certain to coat the entire pan.

              Spoon the mixture into the pan into 5” or 2” sized pancakes and cook until each side is lightly golden brown.

              Serve warm topped with additional spices and fresh herbs as desired such as parsley, oregano, etc.

              Serves 5 – 5” pancakes or 10-2” pancakes

                Tapioca Crepes

                Tapioca Crepes


                1 cup coconut milk

                1 egg

                1 C tapioca flour or tapioca starch

                Pinch of salt

                Preferred toppings such as apple butter, sauteed vegetables, pear sauce, bacon, etc.


                Preheat a nonstick pan or skillet over medium heat.

                Combine the ingredients of coconut milk and egg in a medium bowl. Sift in the tapioca flour and salt to prevent lumps in the batter and mix well. The sifting is an important part of the process.

                Once pan or skillet is ready, pour roughly 1/3 C of mixture onto the surface and spread batter in all directions to cover the surface.

                Cook roughly 2-3 minutes on each side or until lightly browned. Note that the first crepe is never as good as the remaining crepes.

                Place preferred ingredients on top, wrap or fold the crepe and serve warm.

                Serves 2

                  Tuna Salad (with chilli)

                  Tuna Salad (with chilli)


                  2 lemons, juice only

                  Drizzle of olive oil

                  2 cans tuna, your choice of oil-packed or water-packed cans

                  1 C olives, green or black, chopped

                  2 green onions, chopped

                  1 hot pepper, seeds removed if you do not like the extra heat, finely chopped

                  1/2 tsp red chili flakes

                  1 head butter lettuce or mixed greens

                  1 avocado, sliced


                  Combine the lemon juice, oil, tuna, olives, onions and chili flakes. Mix well. Serve the spicy tuna salad on a crisp lettuce leaf or a bed of mixed greens and top with avocado slices.

                  This salad can be stored in the fridge for a day or two to maximize the flavors or served immediately. Do not add the avocado slices until serving as they will brown if left open to the air for too long.

                    Fruit Gazpacho

                    Fruit Gazpacho


                    5 peeled kiwis

                    1 tsp lime juice

                    10 oz. thawed frozen raspberries

                    2 tablespoons honey

                    12 oz unsweetened lemon-lime sparkling water

                    1 C roughly chopped cantaloupe

                    4 kiwi slices, for garnish

                    Combine the kiwi and lime juice in a food processor and puree. Set aside.

                    Place raspberries and honey into a clean food processor and puree. Strain through a fine mesh sieve to discard seeds. Add in sparkling water, mix and set aside.

                    Add the cantaloupe in the clean food processor and puree. Set aside.

                    To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with raspberry puree and cantaloupe puree. Top with fruit slices.

                    Serves 4