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!


Mahi-Mahi with Almond Crust

This picture was taken before it was cooked… I completely forgot to take another picture, sorry!   The almond coating gives the fish some extra texture and flavor.  It was yummy!  One of my kids liked it and the other just scraped off the coating and ate the fish… kids! 🙂
  • 1 stick of pastured butter, melted
  • zest & juice of one lemon
  • 2 cups coarse almond meal
  • 2 tsp. salt
  • 1 tsp. pepper
  • 4-6 wild-caught mahi mahi fillets (skin removed)
  • 1 tsp dried thyme
Preheat oven to 350. Melt butter in a small saucepan; remove from heat and stir in lemon zest and juice. Put almond meal, salt and pepper in a large bowl or bag.Rinse and pat fish dry. Dip each filet in butter, then bread with almond mixture.

Place in a baking dish, pouring extra lemon butter sauce over the fillets.   Sprinkle with thyme and bake for 25 minutes. Enjoy!
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Paleo Meatloaf

I’ve never been a big fan of meatloaf… but I really love this recipe! My kids and husband really love it too!


  • 2 lbs ground beef
  • 1 cup almond flour
  • 2 eggs
  • 2 tomatoes, diced
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1/2 Tbs sea salt
  • 1 Tbs basil
  • 1 tsp marjoram
  • 2 tsp black pepper
  • 1/2-1 cup salsa

Mix all ingredients, except for salsa, together by hand. Form into a loaf and place in glass baking dish. Bake for 30 min at 350, then top with salsa and bake for 30 more min (or until it’s not pink in center). Enjoy!


Beef Stew with Butternut Squash

Fall is almost here and it’s time for some stew!  This is a great easy, slow cooker recipe.  For this recipe, you probably only need 1 large butternut squash, but these came out of my garden and they are small, so I used 2.


  • 2 lbs stew-meat (I used grass-fed beef)
  • 1-2 sweet onions, chopped
  • 12 cloves of garlic, minced
  • 1 Tbsp marjoram
  • sea salt
  • pepper
  • 1 cup chicken broth/stock
  • 1 large butternut squash

Put all ingredients in slow cooker, except for squash, and mix well.  Cut squash in half, scoop out seeds and peel.  Place squash on top of meat and look on low for 6-8 hours.  Slice squash and serve with meat on top.  Enjoy!


What’s for Breakfast?

I am constantly being asked what I have for breakfast.   And my answer is “almost every morning I have 4 eggs and 2-3 slices of bacon”.  I’ve had the same breakfast for almost 2 years now.   And, no, I never get tired of it!  I use local free-range eggs when I can, otherwise, I buy the ones with the highest Omega-3 levels that I can find and I always try to have uncured (nitrite free) bacon as well.   I do mix it up sometimes and change out the bacon for sausage or chorizo or whatever leftover meat we have from dinner!  I do also add whatever leftover veggies that we have to my eggs from time to time.  I typically cook my eggs in coconut oil or bacon grease.  We have almond flour waffles usually on Sunday mornings, for a special treat, as well.  (I’ll post that recipe soon!)

Chorizo, eggs, and peppers


Paleo Cod and Shrimp Jambalaya

The only word I can think of to describe this recipe is: YUM! This is a great recipe that my whole family loves.  We like to add some hot sauce on it, but leave it off on the kids portions.  I also served mine with a side of cauliflower rice.  Here’s what I did:


  • 1.5 lbs wild caught cod fillets
  • 1 lb wild caught shrimp, peeled
  • 1/4 cup pastured butter (or ghee)
  • 1/2 lb chopped carrots
  • 2 bell peppers- I used red and orange
  • 1 leek, sliced (any onion would work)
  • 1/2 tsp sea salt (or to taste)
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 2 Tbsp chili powder
  • 2-3 cups chicken broth
  • hot sauce (optional)

Melt butter in a soup pot and saute the carrots for 5 minutes.  Add the peppers, leeks, and garlic and cook for 4-5 minutes.  Add all the spices and the broth and bring to a boil.   In the meantime, cut the fish into bite size pieces and make sure fish and shrimp are fairly dry.  Add fish and shrimp to pot.  Simmer until the shrimp are pink and the fish begins to flake.  Add hot sauce, if you’d like.  Serve and enjoy!

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Paleo Shepherd’s Pie

This is one of our favorite meals!  We probably have it at least once a week.  I’ve also made this for large groups of non-paleo people and everyone loves it!


  • 1 lb grass-fed ground beef
  • 1 onion diced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp lime juice (or 1 lime)
  • 1 head of cauliflower
  • 2 Tbsp ghee (or butter)

Brown ground beef with onion and spices in pan.  Remove from heat and stir in lime juice.  Place in glass pie plate.  In the meantime, steam cauliflower until soft.  Put it in food processor with ghee and blend until smooth.  Top beef with cauliflower.  Cook  at 350 for 15-20 minutes. Enjoy!


Asian Pork Ribs in the Slow Cooker

These ribs are lick your fingers, fall-off the bone amazing!  They are one of my 6 yr olds favorites!  Here’s what I did:


  • 1 rack of  pork ribs (mine was ~13 ribs)
  • 2 Tbsp sesame oil
  • 1/2 cup coconut aminos
  • 1/4 cup honey
  • 1/4 marsala wine
  • 1 tsp chinese five-spice blend
  • 1/2 tsp ginger powder
  • 3-4 cloves of garlic, crushed
  • 4 Tbsp lime juice
  • salt and pepper

Season the ribs with salt and pepper.  Place into slow cooker.  (I put mine in frozen).  In a bowl, mix together all the other ingredients.  Add to slow cooker and coat all the ribs.  Cook on low for 4-5 hours (or longer is fine, too!).  At any point, I usually cut the ribs apart and let them continue cooking so that the marinade gets on all of them.  You can do this from the beginning if your ribs aren’t frozen. ENJOY!


Beef Tongue with Topping

I know this is the post you’ve all been waiting for!  I cooked my first beef tongue!…. and it was really good!!  If you can get past the prep, the actual meat is quite tender and tasty!  Even my 5 and 6 year olds both liked it!  Here’s what I did:


  • 1 grass-fed beef tongue
  • 2 onions
  • 2 carrots
  • 1 stalk celery
  • 1 clove garlic
  • 2 Tbsp ghee (butter or coconut oil would be fine, too)
  • 1/3 cup raisins
  • 1/3 cup chopped almonds
  • 1/3 cup white wine vinegar
  • 1 roma tomato chopped
  • 1/3 cup marsala wine
  • salt and pepper

Rinse the tongue well.  Coarsely chop one onion, carrots, celery, and garlic.  Using a large pot, cover the tongue with water and add the chopped veggies.  Bring to a boil, then reduce the heat and simmer for 3 hours, covered.  After the tongue is tender enough to be pierced with a fork, remove pot from heat and let it sit in the broth until the tongue is cool enough to handle.  While that is cooling, finely chop the other onion.  Heat a skillet with ghee and saute the onion until tender.  Add raisins and almonds.  Keep frying until the almonds are toasted and fragrant.  Stir in the vinegar, tomatoes and wine.  Add 2/3 cup broth from the large pot.  Simmer, uncovered,  for 10 minutes or until sauce reduces.  Add salt and pepper to taste.  Then remove tongue from the broth and remove the  membrane that covers the tongue and discard it.  Thinly slice the meat into medallions.   Place on plate and top with sauce.  Enjoy!!

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Microwave Sweet Potato Chips

Well, I don’t usually do product reviews… but maybe I should start!  Paleo-friendly reviews, hmmm, not bad!  I bought this chip maker, because I love sweet potato chips, but I can’t find any that aren’t made with vegetable oil.  It works pretty well!  It comes with a small mandolin that slices the potatoes very thin.  You place them on the silicone tray, add salt (if desired), and cook.  It’s actually a very easy process!  The only down side is that you can only make a few at a time, but they are crunchy and yummy!  The box says that it “only takes 3 minutes”, but each tray took 5:45 in my microwave.  I think I will be happy with my purchase!

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Beef and Sweet Potato Casserole in the Slow Cooker

I’ve seen recipes similar to this posted on several other sites, so I thought I’d try one myself!  Here’s what I did:


  • 7 small sweet potatoes
  • 2 lbs grass-fed ground beef
  • 2 red onions
  • 8 eggs
  • 10 oz bacon
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 2 tsp black pepper
  • 2 Tbsp oregano

Peel sweet potatoes then microwave them for ~3 minutes.  Slice them into 1/4″ rounds.  Dice bacon and fry in a large frying pan until crispy.  Remove bacon pieces and save for later.  Cook beef, onions, and seasonings in same skillet until fully browned.   Grease slow cooker with some coconut oil.  Place a layer of sweet potatoes on bottom and top with some of the meat mixture, then some bacon.  Repeat until all ingredients are in slow cooker.  Beat eggs in medium bowl and pour on top of casserole.  Cook on low for ~6 hours.  Let cool or put in refrigerator over night to set.  Enjoy!

This is a great dish, we really enjoyed it and it made a ton, so we ate leftovers for awhile, too!  The next time I make this I would definitely spice it up a bit more (we thought it was on the bland side)… I would add some salt and some spicy red pepper probably!

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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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Paleo Cabbage Wrapped Enchiladas

These turned out great!  The cabbage leaves work great to hold everything inside!


  • 6-8 large cabbage leaves
  • 1lb grass-fed ground beef
  • 1 large onion, diced
  • 1 poblano pepper, diced
  • 1/2 – 1 cup diced tomatoes
  • 1 can enchilada sauce
  • 1 Tbsp Chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup water
  1. Brown meat along with onions, diced peppers, and seasonings.
  2. Add tomatoes and water.
  3. Simmer until most of juices are reduced.
  4. While simmering, boil cabbage leaves slightly. (only a few minutes…just until pliable)
  5. Cut out hard stem area on cabbage leaves.
  6. Roll a spoon full of meat in cabbage leaf and place seam side down in baking dish.
  7. After all “enchiladas” are in baking dish, pour enchilada sauce over all of them.
  8. Bake for ~20 min at 350
  9. Enjoy!
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Non-Breaded Fried Chicken

I make chicken wings periodically for my family.  I usually make them plain and then let each person decide to put hot sauce on them or not.   Well, I have yet to figure out why no one makes a whole chicken the same way!  So from time to time, I will cut up a whole chicken and fry it in my deep fryer.  I set it for 375 and let it cook for 10 minutes.  I typically use lard as my fat of choice for deep frying, but you can use any oil that you prefer.  It fry’s up so crispy and delicious… why would you ever need breading???  My family of 4 can completely devour an entire chicken (pasture-raised, of course) in one sitting!


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