Paleo Recipes

Raspberry Pudding with Sautéed Bananas

From the June/July 2018 issue Serves 4 Ingredients For the pudding: 1 cup canned coconut milk (full fat) 1/2 cup water 1 cup fresh raspberries 1/2 cup whole chia seeds

Tuscan Sausage & Kale Frittata

From the June/July 2018 issue Serves 6 Ingredients 12 large eggs 1/2 cup canned coconut milk (full fat) Sea salt and black pepper, to taste 2 TBSP extra-virgin olive oil

Blueberry Walnut Smoothie

From the June/July 2018 issue Serves 2 Ingredients 2 cups fresh blueberries 1 cup ice 1/2 ripe avocado 1 TBSP whole chia seeds 1 tsp ground cinnamon 1/4 cup walnuts,

BLT Pesto Breakfast Pizza

From the June/July 2018 issue Serves 4 Ingredients For the crust: 1-1/2 cups Otto’s Naturals Cassava Flour 1 tsp sea salt 1/2 tsp onion powder 1/2 tsp garlic powder 1

Smoked Salmon & Vegetable Bowls

From the June/July 2018 issue Serves 4 Ingredients For the vegetables: 2 medium red bell peppers, seeded and chopped 2 medium yellow bell peppers, seeded and chopped 2 medium carrots,

Matcha Pistachio Energy Balls

From the April/May 2018 issue Makes 10-15 Ingredients 3/4 cup raw cashews 1/2 cup raw shelled pistachios, divided use 1/4 cup unsweetened shredded coconut 12 large Medjool dates, pitted 1

Mango Soft Serve

From the April/May 2018 issue Serves 4 Ingredients 3 cups frozen mango cubes 1 (13.5-ounce) can coconut milk (full fat), see note 1 TBSP honey 1/2 tsp ground cinnamon 1/4

Chocolate Chip Cranberry Cookies

From the April/May 2018 issue Makes about 20 Ingredients 1 cup Otto’s Naturals Cassava Flour 1/4 cup unsweetened shredded coconut 1 tsp baking soda 1/4 tsp sea salt 6 TBSP

Spinach Turkey Burgers with Artichoke Salsa & Sweet Potato Wedges

From the April/May 2018 issue Serves 4 Ingredients For the salsa: 1 (6-ounce) jar marinated artichoke hearts 1/2 cup grape tomatoes, halved or quartered if large 1/4 cup pitted olives,

Sausage, Kale & Cauliflower Casserole

From the April/May 2018 issue Serves 4 Ingredients 1 large head of cauliflower, cored and cut into bite-sized florets 1 TBSP extra-virgin olive oil 1 pound Italian sausage (see note

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