Paleo Breakfast Recipes
Cauliflower Fried Rice with Scrambled Egg Strips
From the October/November 2017 issue Serves 4 Ingredients For the scrambled egg strips: 6 large
Loaded Breakfast Casserole
From the October/November 2017 issue Serves 8-10 Ingredients 2 TBSP extra-virgin olive oil or coconut
Paleo Appetizer Recipes
Herbed Mini Meatballs
From December/January 2014 issue Makes 32 meatballs Ingredients 1½ lb ground chicken or turkey 1
Avocado Deviled Eggs
From August/September 2013 issue Serves 2 Ingredients 4 hard boiled eggs, peeled and sliced in
Paleo Lunch Recipes
Layered Taco Salad Jars
From the October/November 2017 issue Serves 4 Ingredients For the dressing: 1 medium ripe avocado,
Roasted Shrimp and Green Beans with Horseradish Celery Root Slaw
From the October/November 2017 issue Serves 4 Ingredients For the slaw: 2 small-medium celery roots,
Paleo Dinner Recipes
“Spaghetti” and Meatball Casserole
From the October/November 2017 issue Serves 4 Ingredients 1 pound ground chicken, turkey, or beef
Skillet Roasted Fennel, Rutabaga, Kale, and Chicken Sausage
From October/November 2017 issue Serves 4 Ingredients 1 large rutabaga, peeled and cut into 1/2-inch
Paleo Dessert Recipes
Grilled Stone Fruit with Lemon Coconut Cream
From the August/September 2017 issue Serves 4-6 Ingredients 1 (14-ounce) can full fat coconut milk,
Cherry Chocolate Chip Ice Cream
From the August/September 2017 issue Serves 4 Ingredients 1 (10-ounce) bag frozen cherries, thawed 1
Paleo Snack Recipes
Cassava Crisps
From the October/November 2017 issue Makes about 30 Ingredients 1 cup Otto’s Naturals Cassava Flour
Paleo Flatbread
From the October/November 2016 issue Serves 4 Ingredients 1 cup tapioca flour 1/4 cup coconut
Paleo Drink Recipes
Strawberry Date Milkshake
From April/May 2014 issue Makes about 2 cups Ingredients 1 cup frozen strawberries 4 pitted
Cinnamon Orange Ginger Spritzers
From October/November 2013 issue Serves 4 Ingredients ice 1 cup orange juice 1/2 tsp freshly
