Paleo English Muffins
I’m a big fan of using almond flour to make things taste like carbs! I’ve been on a kick making breakfast sandwiches for breakfast and/or lunch and these little English muffins are perfect when sliced in half and toasted. I also like to toast and spread a little grass-fed butter or almond butter on them for a sweet treat! There is hardly any prep or clean up involved and you can’t beat a 2 minute cooking time. If you still can’t afford the 5 minutes, make a bunch ahead of time and store them in the freezer then defrost/reheat as you consume
- 3 tbsp almond flour
- ½ tbsp coconut flour
- 1 tbsp grass-fed butter
- 1 egg
- 1 pinch sea salt
- ½ tsp baking powder
- Microwave grass-fed butter in a 4” ramekin for 30 seconds.
- Combine almond flour, coconut flour, egg, sea salt and baking powder in ramekin and stir.
- Let the mixture sit for 2 minutes.
- Microwave for a minute and a half then run a knife along the edge to loosen from the ramekin.
- Slice, toast and enjoy!
Chocolate Glazed Paleo Donuts
These are hands down my favorite donuts in the entire world. Unlike the sugar headaches I inevitably get from “regular” donuts, I can devour these suckers guiltlessly with the only consequence being a big ol’ protein boost. If you don’t already have a donut pan, it is definitely worth the investment for a future filled with these fluffy chocolate-y treats. The trick to making these donuts is to be patient to make sure they cool at each step before glazing and after glazing – pop them in the fridge to speed the process up! Enjoy these donuts for breakfast, with a cup of steaming coffee or for a mid-afternoon snack!
- 1 ¼ cup almond flour
- ¼ tsp baking soda
- 3 tbsp pure maple syrup, grade B
- 1 tsp apple cider vinegar
- ¾ tsp vanilla extract
- 2 tbsp coconut oil, melted
- 2 eggs, separated
- ¾ cup dark chocolate
- 2 tbsp coconut oil
- Preheat oven to 350 degrees and grease 6-mold donut pan with coconut oil.
- Combine almond flour and baking soda in large bowl.
- Combine maple syrup, apple cider vinegar, vanilla extract, coconut oil and egg yolks (set aside the egg whites) in a separate medium bowl.
- Mix the wet ingredients into the dry ingredients and set aside.
- Whisk the egg whites together until firm peaks form then fold egg whites into the batter.
- Distribute the batter evenly between the 6 molds.
- Bake for 12-15 minutes until lightly golden then allow the donuts to cool.
- Microwave the dark chocolate and the coconut oil together in a glass bowl for 15 seconds at a time until melted, stirring in between.
- Use a knife to “frost” each donut then chill in the refrigerator until the glaze hardens.
Blueberry Chia Pudding
I love tapioca pudding…and anything with that deliciously chewy texture for that matter. Unfortunately, tapioca isn’t too carb-friendly (nor is it paleo). Chia seeds, on the other hand, are among the healthiest foods on the planet and are jam packed with nutrients that are great for your body and brain! In theory, they are supposed to control hunger while powering your diet with super-nutrients. They’re “whole-grain”, non-GMO and naturally free of gluten. The best part about these magical liquid-absorbing seeds is that you can throw a handful in a cup of almond or coconut milk, cover and refrigerate and by morning you have delicious chia pudding! It doesn’t get any easier than that for a healthy yet delicious breakfast or snack. Read more about the amazing benefits of chia seeds in my post here!
- ¼ cup chia seeds
- 1 cup almond milk
- ½ tbsp honey
- ¼ cup blueberries (or any other fruit/nut)
- Mix chia seeds, almond milk and honey together in a small mason jar.
- Let pudding refrigerate overnight.
- Remove from the fridge and top with fresh fruit and/or nuts.
Paleo Shrimp and Cauli-“Grits”
Getting in touch with my inner southern belle with this shrimp and faux-grits recipe! It’s impossible to resist the zesty spice of the crisp shrimp complimented by its bed of creamy garlic “grits’. A traditional breakfast dish in the south, you can make this for breakfast, lunch AND dinner! For an additional dimension of deliciousness, add some diced bacon on top…or inside and all around!
- 1 lb shrimp, peeled and deveined
- 3 garlic cloves, chopped
- ½ small onion, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 2 tbsp coconut oil
- 1 tsp paprika
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp onion powder
- ¼ tsp cayenne
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- 1 large head of cauliflower
- 3 garlic cloves, chopped
- 1 tbsp coconut oil
- 1/2 cup almond milk
- 1/2 tsp garlic powder
- Salt
- Black pepper
- Dash of paprika
- Mix the paprika, salt, garlic powder, oregano, thyme, onion powder, cayenne, red pepper flakes and black pepper in a small bowl.
- Toss the seasoning with the shrimp in a medium bowl.
- Heat coconut oil in a medium saucepan over medium high heat and sauté garlic and onions for 1 minute.
- Add the seasoned shrimp and sauté until the shrimp turn pink. Add lime juice.
- Chop the head of cauliflower into florets.
- Pulse florets in a food processor until the cauliflower is riced.
- Heat coconut oil in a medium saucepan over medium high heat and saute garlic for 1 minute.
- Add riced cauliflower and stir to combine.
- Add the almond milk and garlic powder to the cauliflower.
- Cover and simmer for 15 minutes, stirring occasionally.
- Season to taste with salt and black pepper. Add a dash of paprika on top for color!
- Top grits with shrimp and fresh cilantro and enjoy!
Panda’s Paleo Bread
I love eating paleo…but I also love eating my bread! Eating caveman doesn’t necessarily mean eating you can’t have that satisfying grainy fluffy dough. I don’t remember the last time I had a slice of white processed Wonder Bread but I do remember that it doesn’t even taste good to me anymore. I love the taste and the texture of this paleo bread. You can toast a slice of it in the morning with some almond butter or even make a toasted paleo sandwich with it!
- 1 ¾ cups blanched almond flour
- ¼ cup coconut flour
- 1/3 cup flaxseed meal
- 1 tsp flaxseed seeds
- ½ tsp salt
- 1 tsp baking soda
- ½ cup arrowroot powder
- 6 tbsp coconut oil
- 4 eggs
- 1 tsp apple cider vinegar
- 1 tbsp honey
- Preheat oven to 350 degrees.
- Place almond flour, coconut flour, flaxseed meal, flaxseeds, salt, baking soda and arrowroot powder in a food processor and pulse the ingredients together.
- Add in coconut oil, eggs, apple cider vinegar and honey and continue to pulse.
- Pour mixture into a greased non-stick loaf pan (or line pan with parchment paper).
- Bake at 350 degrees for 40 minutes.
- Cool and enjoy!
Nutty Paleo Granola
Crispy, crunchy, golden, nutty, sweet and salty granola…who doesn’t like that? Someone who doesn’t like the saturated fat and sugar that comes your traditional granola, that’s who! Make this granola with all of the texture and flavor of store-bought granola with none of the bad stuff. Not to mention the fact that it’s jam packed with fiber and protein. Try adding 3 teaspooons of almond butter to the granola mixture before baking for extreme nuttiness!
- 1 cup walnuts, raw
- ½ cup cashews, raw
- ½ cup almonds, raw
- ½ cup pepitas
- ½ cup sunflower seeds
- ½ cup shredded coconut, unsweetened
- ½ cup blueberries or cranberries, dried
- 1 egg white
- ¼ to 1/3 cup honey
- 2 tbsp coconut oil, melted
- 1 tbsp water
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp salt
- Preheat oven to 300 degrees.
- Chop walnuts, cashews, almonds, pepitas and sunflower seeds in a food processor.
- Beat egg white with water in a large bowl then whisk in coconut oil, honey, vanilla exact, cinnamon and salt.
- Pour chopped nuts into the egg white mixture and stir in shredded coconut and dried blueberries or cranberries until mixture is evenly distributed and coated.
- Spread mixture onto a foil-lined baking sheet and bake for 30 minutes, stirring every 10 minutes, until crispy and golden.
- Remove from oven, flatten granola and let sit for 15 minutes to harden.
- Use a spatula and/or hands to break into chunks and devour!
Paleo Crepes
I love crepes in any and every form. They’re delicious and oh-so-versatile! You can eat them for breakfast slathered in thick and gooey maple syrup, use them as a wrap for meat and veggies in a savory sweet potato and chicken crepe, fill them with berries and coconut whipped cream…the possibilities are endless. Click here for my coconut whipped cream recipe to fill, to top, to eat…a crepe must!
- 6 eggs
- 1 cup almond milk
- 4 tbsp coconut oil, melted
- 3 tbsp coconut flour
- 1 tsp arrowroot powder
- ¼ tsp salt
- Whisk eggs, almond milk, 2 tablespoons coconut oil, coconut flour, arrowroot powder and salt together in a mixing bowl and place in refrigerator for 5 to 10 minutes.
- Heat 1 tablespoon of coconut oil in a non-stick skillet over medium – high heat.
- Whisk batter for an additional minute then pour ¼ cup of the batter into the pan, turning the pan in a circle so that the batter spreads thinly around and covering the pan.
- Cook for 1 minute and flip crepe when the edges start to lift.
- Cook the other side of the crepe for 30 seconds then layer on a plate until no batter remains!
Paleo Coffee Cake
Enjoy this grain-free, carb-free, guilt-free, paleo coffee cake for breakfast or as anytime snack. It’s so decadently delicious that it could well be dessert!
- 8 eggs
- ½ cup honey
- ½ cup plain coconut milk yogurt
- ¼ cup maple syrup
- 5 tbsp coconut oil, melted
- 1 tbsp vanilla extract
- 1 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cup pecans, finely chopped
- 4 tbsp honey
- 4 tbsp coconut oil
- 2 tbsp almond flour
- 2 tsp cinnamon
- Preheat the oven to 325 degrees.
- Mix the eggs, honey, coconut milk yogurt, maple syrup, coconut oil and vanilla extract together in a small bowl.
- In a larger bowl, combine the coconut flour, baking soda, cinnamon, baking powder and salt.
- Stir the wet ingredients into the dry ingredients and mix well.
- Pour batter into a greased 8 x 8 baking dish.
- To make the crumble, mix the pecans, honey, coconut oil, almond flour and cinnamon together in a small bowl.
- Drop spoonfuls of the crumble over the batter.
- Bake for 40 to 45 minutes until golden brown and let cool.
Paleo Huevos Rancheros Style Eggs
You can now have your favorite Mexican breakfast dish…guilt-free! The shredded cheese is optional but clearly adds a whole new dimension to this already delectable dish. Try serving these eggs on top of one of my paleo tortillas!
- 2 cups egg whites
- 1 cup ground turkey or cubed chicken
- 1 tomato, chopped
- 2 garlic cloves, minced
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp turmeric
- ¼ tsp oregano
- one 7 oz. can of ranchera sauce
- one 7 oz. can salsa verde
- cilantro to garnish
- shredded Mexican cheese (optional)
- Sauté garlic in olive oil with ground turkey or cubed chicken with chili powder until cooked and set aside.
- Mix egg whites in a bowl with salt, black pepper, paprika, garlic powder, turmeric and oregano.
- Scramble egg whites in olive oil with garlic on low-medium heat until firm.
- Layer slightly cooled egg whites, optional shredded cheese, tomatoes and cilantro on a plate.
- Top with ranchera sauce, salsa verde and cilantro!
Paleo Breakfast Cups
Breakfast in a bite-sized tasty cup! Add your own favorite breakfast ingredients to these versatile morning delights. Try serving with a few dollops of my paleo ketchup and a sausage patty on top!
- ½ cup finely chopped breakfast meat (sausage, turkey, ham, bacon)
- ¼ small onion, minced
- ¼ cup red bell pepper
- ¼ cup cilantro, chopped
- 5 eggs, whisked
- 2 garlic cloves, minced
- 1½ cups almond flour
- 1 tbsp garlic powder
- 1 tsp paprika
- salt and black pepper to taste
- Preheat oven to 375 degrees.
- Mix together the almond flour, garlic powder and paprika.
- Whisk eggs and stir in the chopped breakfast meat, onion, red bell pepper, cilantro, and garlic cloves.
- Stir in the almond flour mixture and season with salt and pepper.
- Scoop into greased muffin cups and bake for 25 to 30 minutes.
- Cool and serve.
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
