This is a guest post from Kelly Smith of The Nourishing Home. Kelly just released her fantastic baking cookbook, Everyday Grain-Free Baking, which you can purchase on Amazon by clicking here. And this delicious recipe below is from the cookbook. So if you enjoy the recipe, then please check out her cookbook! And if you want to read more about her cookbook, then check out our review here.
Marie is the face behind a French Paleo website called Influence Paleo. She does an amazing job of spreading Paleo movement and Paleo nutrition to the French community.
The French is well known for their excellent cuisine, so I was really excited when Marie agreed to share some of her French creations just in time for Christmas. Below is the gingerbread recipe, but there are also links to other ones (like her spicy orange clementine salad and marzipan recipe). Check them out!
This dish is like a dessert to me! It’s sweet, warm, soft, and buttery.
But it has zero added sugar, and the ghee and cinnamon in this recipe help to ensure your blood sugar doesn’t spike too much from eating the sweet potatoes and butternut squash (of course you might still want to avoid this dish if you have blood sugar issues).
Best of all, this recipe works even if you only have sweet potatoes or only have butternut squash!
Ah pizza, your favorite treat for a birthday party, slumber party, after party, any occasion really…
There are tons of options for Paleo pizza and our favorite bloggers have all the best ideas. Also for Primal people who allow a bit of cheese in their diet, we have a ton of great Primal pizza recipe ideas as well. Check it out!
Coleslaw is really easy to make and a great side dish!
One of the main issues of enjoying Paleo coleslaw is the mayo in coleslaw (most store-bought mayo uses canola oil). Of course you can make your own Paleo mayo (recipe here), but it’s sometimes too much of a hassle or you may be on the Paleo Autoimmune Protocol (AIP) and can’t eat eggs.
That’s when this easy no-mayo coleslaw recipe comes in handy.
This easy recipe is fantastic as a snack, dessert, or appetizer.
I used to love blue cheese, and dates filled with blue cheese are amazing. Since going off dairy, I’ve been using cashew cream instead. If you’re not familiar with cashew cream, it’s really easy to make and almost tastes like a very mild soft cheese.
Pancakes seem to be an American breakfast tradition, so having just become an official US citizen, I thought I’d make these to celebrate.
This Paleo chocolate pancake recipe is a modified version of the coconut pancake recipe here. And if you’re looking for an even simpler Paleo pancake recipe, then check out the 2-ingredient pancake recipe here.
If you haven’t yet heard of Paleo zucchini bread, you may be living under a rock (or in a cave – Paleo pun intended). Zucchini is the perfect addition to Paleo bread that makes it softer, moister, and increases the healthy factor.
And don’t be discouraged if you don’t like the flavor of zucchinis; it blends in perfectly and enhances the other flavors and ingredients, giving the texture a boost in the process. So try one (or all 20) of these amazing Paleo zucchini bread recipes now!!
I got a Thermomix over a year ago as a wedding gift from some family in Vancouver, and I’ve only just opened the box to use it!
Quite a few readers have emailed me about recipes using the Thermomix as well (if you are in the US, then you probably haven’t come across the Thermomix so read below to find out about it, but it’s become very popular in Australia, Germany, Canada, and Taiwan among other places).
I’ve got quite a lot of kitchen equipment, and so I wasn’t sure what the Thermomix would add. I was quite wrong apparently, and I found it fantastic to use to make soups (although if you have a Vitamix or Blendtec, then those work just as well for this purpose). The blender is very powerful and making soups and mash is easy with this.
Spaghetti squash is a fantastic grain-free noodle that’s super easy to cook. I love sloshing some Paleo sloppy joes on top of spaghetti squash.
What is Spaghetti Squash
According to Wikipedia, “spaghetti squash (Cucurbita pepo var. fastigata) (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash.”
There are seeds in the middle (which you can roast to eat as a nice Paleo snack) and the “meat” of the squash is hard when raw (like all other squash), but falls apart into spaghetti-like strands.
I’m loving these baby squash from Costco – they’re just so cute! But you can make this recipe with zucchini instead.
It’s such a simple recipe!
I picked up a variety of mini and baby vegetables from Costco the other day – baby squash, mini peppers and little tomatoes. They turned out to be fantastic when roasted in the oven with olive oil and salt. They taste great right out of the oven or even cold.
If finding these mini/baby vegetables is tough, you can just use regular Italian squash and regular bell peppers chopped into chunks.
Then just before serving, I like to sprinkle some freshly chopped basil leaves on top for extra flavor.