The Dawn of Paleo

Mostly Recipes with a Few Insights about Paleo Life

Almond Flour Waffles

These are the best almond flour waffles that I have found… and I’ve tried lots!!  These are our standard Sunday morning breakfast.  Sometimes we add blueberries as an extra treat!  I’ve served these to many “non-paleo” people and they are always a hit!  These are great with nut butter on top or fresh fruit, or just a little maple syrup.  Enjoy!


  • 1 cup blanched almond flour
  • 4 eggs
  • 2 Tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cinnamon

Mix wet ingredients first, then add dry ingredients and mix well.  Pour into a hot waffle iron and enjoy!


Stuffed Pork Tenderloin


  • 2lb pork tenderloin
  • 1 egg
  • 1 medium onion, chopped
  • 1 can hearts of palm, chopped
  • 1/2 tsp sage
  • 1/4 tsp thyme
  • 1/8 tsp nutmeg
  • 2 cloves garlic, minced
  • salt & pepper

Saute the onion, hearts of palm, sage, thyme, nutmeg, and garlic in some coconut oil for 4-5 minutes.  Remove from heat.  Rub the pork tenderloin with some coconut oil and season with salt & pepper.  Slice the pork lengthwise to create a “pocket” for the stuffing.  After the onion mixture is cool enough, mix in the egg.  Place stuffing into “pocket” of meat.  Cook in a 450 degree oven for ~30 minutes then reduce heat to 300 and continue to cook for 10 minutes.  Turn the oven off and let the meat sit in oven for ~10 minutes.  Enjoy!!


Sweet Potato Buns

OK, so these are really more like pancakes… but they work perfectly for holding a hamburger! Oh, they taste great too!!


  • 2 cups shredded sweet potato
  • 3 eggs
  • 2 tsp coconut flour
  • 1/4 tsp sea salt
  • 1/4- 1/2 tsp rosemary
  • 2 Tbsp coconut oil

Beat the eggs with the coconut  flour, sea salt, and rosemary in a bowl.  Add in sweet potatoes and mix well.  Spoon “buns” into hot coconut oil and cook on each side around 3 minutes (until lightly brown and sticks together well).  Enjoy!  These are also good stored in fridge and reheated in toaster oven!  I ate mine as bread with some chili, yum!