The Dawn of Paleo

Mostly Recipes with a Few Insights about Paleo Life

Paleo “Potato” (cauliflower) Pancakes

Ever wonder what to do with leftover cauliflower mash?  Well, make “potato” pancakes, of course!!  These are very flavorful and easy.  I ate mine with some left over salmon and salsa on top!  But you could add almost any vegetable to these before frying them!


  • ~1 cup leftover cauliflower mash
  • 1/2 medium onion, diced
  • 1 egg
  • 1-2 Tbsp coconut oil
  • salt & pepper

Heat coconut oil in a skillet over medium heat.  Mix cauliflower mash with onions (or any other veggies), egg,  and salt/pepper to taste. Drop spoonfuls in skillet.  Let patties cook until brown on bottom (4-5 min), then flip and allow the other side to brown as well.  And that’s all! Enjoy!

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Paleo Taco Meat

I usually make a large batch of taco meat when I make it because it’s so good leftover!  We usually serve this with large romaine lettuce leaves (instead of shells), homemade salsa, and any other taco toppings you like!


  • 2 lbs grass-fed ground beef
  • coconut oil
  • 2 small onions, diced
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2-3 roma tomatoes, diced
  • 1/2 cup water

Brown meat in a little oil with the onions and seasonings.  Add tomato and water and simmer until juices are reduced.  Easy Peasy!! Enjoy!


Watch This….

Thanks to Jimmy Moore for posting this!  This is the documentary series that has been airing in the UK.  Please watch this, it is totally worth it!  It is broken up into 15 min you tube videos.  Enjoy!!

‘The Men Who Made Us Fat’

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Kelp Noodle Soup

For lunch today, I decided to try something new…. Kelp noodles! And we LOVED them!!  I just made up this recipe and didn’t really measure anything… so the amounts are estimated.  I didn’t put any meat in this time, but, I think shrimp, chicken, or beef would of been fabulous!


  • 1 bag of kelp noodles
  • 4 cups chicken broth
  • 4 cups water
  • 1 cup dried shitaki mushrooms
  • 4 cloves garlic, grated
  • 1/2-1 inch ginger, grated
  • 1 tsp salt
  • 1 onion, diced
  • 2-3 sheets of dried seaweed, torn into smaller pieces
  • 1-2 Tbsp sesame oil

Put all ingredients into soup pan except noodles.  Bring to a boil. Then reduce to a simmer.  In the meantime, soak/rinse noodles and cut into smaller pieces.  Cook until mushrooms/onions are soft (maybe ~10 min).  Add noodles, stir well, and serve!

I can’t wait to use the noodles in more recipes… they are amazing!!

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Chorizo Zucchini Frittata

This is a really good breakfast!  We don’t normally eat cheese, but we splurged today!  After making it we decided that it would be just as good without the cheese and next time I will leave the cheese off for sure!

Just cook chorizo in iron skillet on stove, I used ~half the package.  Mix in 1-2 zucchini’s (shredded) and dice a poblano pepper(or any pepper would work!) and cook with chorizo until veggies are soft.  Then pour scrambled eggs (I used ~6 eggs) on top of chorizo/zucchini mix and cook on low heat until starting to get solid.  Place in oven at 350, until eggs are firm.  Cheese on top is optional!   Great breakfast!!

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