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.
Crock Pot Pork
This first post of the year comes to you complements of my brand new gold MacBook! Santa was nice to me, I sure am a lucky girl. This year I’m thankful for all of the exciting events coming up in my life, all my travels…and for the invention of the CROCK POT! Yes, I’ve said it before and I’ll say it again – thank god for the creation of this one stop shop for a gourmet dinner with absolutely no effort whatsoever (besides pushing the “on” button). Season the meat before you go to work in the morning and dinner is ready by the time you get home! Pork is always a great alternative to the typical chicken that I’m used to serving almost every night. Tender, juicy and flavorful, you can top this pork with my paleo barbecue sauce or enjoy it as is!
- 3-4 lb pork shoulder
- 4 garlic cloves, crushed
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- ½ tsp liquid smoke
- Season both sides of the pork shoulder with salt and black pepper.
- In a small bowl, mix together paprika, chili powder, garlic powder and cumin.
- Massage the seasoning into both sides of the pork until fully coated.
- Place pork into crock pot and sprinkle a layer of garlic on top.
- Combine liquid smoke with chicken broth and pour over the pork.
- Cook on low for 5-6 hours and serve!
Paleo Ribs with 5 Spice and Honey Garlic Glaze
We are huge carnivores and my fiancé used to always make ooey gooey fall off the bone BBQ ribs that are oh so delicious but oh so packed with sugar (OH NO)! He has been eating paleo for quite some time now and we were craving ribs one day but still trying to stay on track with eating clean and eating smart when he found Taylor from Food Faith Fitness to save us and worked his magic! He prepped and executed the most perfect tender, sticky and sweet ribs I have ever tasted! I could not get enough of the freshly minced ginger in the savory honey glaze…and still cannot believe that these ribs are actually paleo. Don’t get me wrong, I still love my lip smacking sugar laden barbeque sauce but these amazing ribs with a slightly Asian twist are just too good (and too healthy) to resist! Visit Taylor’s site and recipe here and happy ribbing!
- 1 rack of baby back ribs
- 4 tsp Chinese 5 spice
- Salt and black pepper
- ½ cup honey
- ¼ cup + 2 tbsp chicken broth
- 1 tsp white vinegar
- 1 tbsp + 2 tsp coconut aminos
- ½ tsp sesame oil
- 2 tsp ginger, minced
- 1 tbsp garlic, minced
- Cilantro, for garnish
- Diced green onion, for garnish
- Place the rack of ribs on a large piece of tinfoil and rub with the Chinese 5 spice (about 2 tsps for each side of the ribs) and with salt and pepper. Wrap tightly in the foil and refrigerate overnight.
- The next day, heat oven to 250 degrees and line a roasting pan with tinfoil. Place a large cooling rack in the center.
- Place the ribs, bone-side up, into the roasting pan and cover the pan tightly with tinfoil. Roast until the ribs are tender and fall off the bone, about 2.5 to 3.5 hours.
- While the ribs cook, combine all of the sauce ingredients except for the cilantro and green onion in a large saucepan and bring to a boil on high heat. Boil the sauce, stirring constantly until it just begins to reduce (about 5 minutes). Remove from heat, cover and let it come to room temperature.
- Once the ribs are cooked, remove them from the oven and preheat the broiler for 5 minutes. (Alternatively, you can finish these ribs off on the BBQ!)
- Once the broiler is heated, flip the rib over so that the meaty side is up and brush generously with half of the cooled glaze.
- Place the ribs under the broiler and cook until a nice crust forms, about 5-6 minutes.
- Remove the ribs from the oven and brush with remaining glaze.
- Cover the pan with tinfoil and let the ribs rest for 10 minutes.
Paleo Apple Crumble
The weather is finally changing in California (kind of) and what better way to welcome fall than with a warm, cinnamon toasted apple crumble…a la paleo style! The perfect after dinner dessert or a daytime snack, this healthy holiday treat will satisfy your cravings and keep the doctor away. Try it served warm with a dollop of my paleo whipped cream (see recipe here) for extreme guiltless indulgence. Just a warning, you may find yourself fighting the urge to consume the entire crumbly top in one sitting…this is normal!
- 5 medium apples peeled, cored and thinly sliced (Granny Smith are recommended due to firmness)
- 3 tbsp coconut oil (melted)
- 2 tsp lemon juice
- 1 tbsp maple syrup
- 1 tbsp honey
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup coconut flour
- ½ cup almond flour
- 4 tbsp finely chopped pecans and almonds
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 tbsp coconut oil
- 2 tbsp honey
- Preheat oven to 350 degrees.
- In a large bowl, mix together the coconut oil, lemon juice, maple syrup, honey, coconut sugar, cinnamon and nutmeg.
- Toss apples into mixture and pour into a greased 8x8 baking dish.
- Pulse together the pecans and almonds in a food processor until finely chopped.
- Pulse in the coconut flour, almond flour, coconut sugar, cinnamon and salt until combined.
- Pulse in the coconut oil and honey until a crumbly dough is formed.
- Crumble over apple mixture.
- Bake for 30 to 45 minutes.
- Slightly cool and enjoy!
Senorita Panda’s Spiced Rubbed Fiesta Chicken
Trying to eat healthy but the thought of more grilled chicken breasts makes you want to eat dirt? I think we can all grow tired of the same plain (but lean) boring chicken. I spiced it up last night with this spiced rubbed fiesta chicken that really brings the heat with flavor and texture. The zesty avocado salsa adds the perfect dimension of coolness and deliciousness. I’ve also discovered the PERFECT way to bake a tender chicken breast. The trick is to bake it at 375 degrees for 20 minutes covered with foil so the inside cooks perfectly then remove the foil for the last 10 minutes so the top gets golden without drying it out!
- 2 boneless skinless breasts
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp thyme
- ½ tsp olive oil
- Salt and black pepper to taste
- 1 avocado, cubed
- 2 roma tomatoes, chopped
- ¼ cup fresh cilantro, chopped
- 1 tsp olive oil
- ½ tsp cumin
- 1 garlic clove, minced
- Juice of 1 lime wedge
- Salt and black pepper to taste
- Preheat the oven to 375 degrees.
- In a small bowl, mix together the chili powder, paprika, cumin, garlic powder and thyme.
- Coat the chicken breasts with olive oil, seasoning mixture, salt and black pepper.
- Place the chicken breasts in a glass baking pan, cover and seal with a layer of foil then bake for 20 minutes.
- Remove the foil and continue to bake for an additional 10 minutes.
- While the chicken is baking, prepare the fiesta salsa by combining the tomatoes, cilantro, olive oil, cumin, garlic, salt and black pepper in a small bowl. Toss in the avocado and lime juice.
- Once the chicken has slightly cooled, slice and top with fiesta salsa!
Paleo Pork Chops with Mango Avocado Salsa
Pork is one of the leanest proteins you can have. Cooking it in the pan with a little olive oil gives it a flavorful golden crust while keeping it tender and healthy at the same time. The mango avocado salsa to top these golden pork chops is sweet and slightly spicy, you’ll want a spoonful with every bite! You can make this salsa to enhance virtually any dish – paleo or non-paleo! Mouthwatering deliciousness!
- 2 lbs lean pork chops
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp dried thyme
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 mango, peeled and cubed
- ½ avocado, peeled and cubed
- ½ cup red onion, chopped
- ½ cup plum tomatoes, seeded and chopped
- ¼ cup lime juice
- 2 tbsp cilantro, chopped
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- Rinse and pat pork chops dry and place face up on a dry plate.
- Mix together the paprika, garlic powder, thyme, cumin, cayenne pepper, salt and black pepper in a small bowl.
- Rub and coat both sides of the pork chop with mixture.
- Heat olive oil in a saucepan over medium to medium-high heat.
- Cook pork chops (three at a time) for 2 to 3 minutes on the first side.
- Flip and cook the pork chops on the other side for another 1 to 2 minutes until the pork chops are golden brown and no pink juices remain.
- Make the mango salsa by combining the mango, red onion, tomatoes, lime juice, cilantro, olive oil, apple cider vinegar and cumin in a small bowl, gently tossing in the avocado at the end.
- Top the slightly cooled pork chops with the mango avocado salsa and serve!
Dijon Almond Crusted Tilapia
I wanted to make a healthy and delicious recipe last night but fish can sometimes taste too light and unsatisfying! Not to fear, this recipe has the perfect blend of saltiness and sweetness…all topped with a golden almond crunch. My favorite thing about cooking fish is that you can throw it in a baking dish, pop it in the oven and it’s cooked by the time you finish cleaning your prep dishes. You can use this recipe with pretty much any fish, I just prefer the mildness of tilapia. Enjoy!
- 2 or 3 fillets of tilapia (approximately 1 pound)
- 1/3 cup raw almonds
- ¼ cup Dijon mustard
- 1 tbsp honey
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper
- Olive oil
- Chopped cilantro to garnish
- 1/3 cup Dijon mustard
- 1 tbsp honey
- 1 tbsp Worcestershire sauce (optional)
- ¼ tsp dried thyme
- 1 tbsp apple cider vinegar
- Preheat the oven to 400 degrees and slightly grease a 9 x 13 baking dish.
- Place almonds in a food processor and pulse until finely chopped.
- Mix in paprika and set aside.
- In a small bowl, combine Dijon mustard with honey and mix.
- Rinse and pat the tilapia fillets dry.
- Sprinkle each side with garlic powder, salt and black pepper.
- Coat the bottom side of each fillet with mustard mixture.
- Sprinkle almond mix on top of mustard and press into the fish with fingers.
- Place each fillet into the baking dish with the coated side down.
- Repeat mustard coating and almond topping on the remaining top side of the fillet.
- Bake for 12 to 14 minutes or until fish flakes easily with a fork.
- Combine and mix the Dijon mustard, honey, Worcestershire sauce, apple cider vinegar, and dried thyme together in a small bowl to make the Dijon sauce and set aside.
- Top with Dijon sauce & fresh cilantro and serve
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 Magic 7 Layer Paleo Bars
Need a post Memorial Day pick me up? These paleo magic 7 layer bars will soothe your post-holiday blues and are sure to satisfy ANY craving! As a little panda, magic bars were ALWAYS my weakness…the crunch of the buttery graham cracker crust, the decadent layers of sweetened nuts sandwiched in between melted chocolate and sprinkles of chocolate chips…all topped with a chewy golden shredded coconut topping…complete with the fat and calorie bomb sitting at the bottom of my stomach afterwards.
I strove to make a paleo, gluten-free and grain-free version of these magical 7 layer bars and while they are not the lowest in calorie count (eat one, not the whole batch), they’ll satisfy your cravings with cleaner ingredients than the original but with all the taste and bliss!
- ½ cup coconut milk (full fat)
- ¼ cup honey
- ¼ cup maple syrup
- 1 tbsp coconut oil
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 egg
- ½ cup coconut flour
- ½ cup almond flour
- 1/3 cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp honey
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ cup unsweetened chocolate
- 1 tbsp coconut milk
- 1 tbsp honey
- 1 tbsp maple syrup
- 1 ¼ cup dark chocolate chips
- ¼ cup chopped pecans
- ¼ cup chopped walnuts
- 1/3 cup unsweetened shredded coconut
- ¼ tsp cinnamon
- ¼ tsp salt
- Preheat the oven to 350 degrees and lightly grease a 9x9 inch baking pan.
- Make the sauce by heating the coconut milk, honey, maple syrup, coconut oil, vanilla extract and salt in a small saucepan over medium heat. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Simultaneously, make the crust by combining the almond flour, coconut flour, baking soda, cinnamon and salt in a food processor. Pulse. Add the egg, coconut oil, maple syrup, honey and vanilla extract and process until smooth.
- Press the dough into an even layer in a 9x9` baking pan and bake for 15 minutes.
- Make the bottom chocolate layer by melting 3 ounces of unsweetened chocolate slowly in a bowl set over a pot of simmering water (or heat in the microwave slowly) and stir in the coconut milk, honey and maple syrup and spread over the crust.
- Sprinkle chopped walnuts over the chocolate layer.
- Sprinkle shredded coconut over the walnuts.
- Pour enough of the cooled sauce to cover everything then add a layer of chocolate chips.
- Pour chopped pecans on top of the chocolate chips then pour another layer of the cooled sauce over the entire thing.
- Sprinkle a layer of shredded coconut on top along with the remaining cinnamon and salt.
- Bake for 25 minutes.
- Allow the bars to cool for 1 hour before slicing and serving.
Chronic Caveman Meatloaf
This paleo meatloaf recipe has no flour, is packed with amazing flavor and is oh so satisfying on a cold and rainy day. I love making this because I can throw in all of the veggies in my fridge and create a brand new masterpiece with my leftovers. Some prefer to bake the meatloaf in a bread pan…I prefer to form it into a loaf on a baking pan so that the edges can crisp and form a little crust. Slather the sauce onto that meaty goodness and enjoy!
- 1 lb ground beef
- 1 lb ground pork
- ½ cup tomato sauce
- 1 egg
- 1/3 cup almond flour
- ¼ cup red pepper, diced
- ¼ cup yellow onion, diced
- 2 tbsp fresh basil, chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp dried basil
- ½ tsp thyme
- ½ tsp paprika
- ½ tsp ground celery seed
- 3 cloves of garlic, minced
- ¾ cup tomato sauce
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Combine ground beef, ground pork, tomato sauce, egg, almond flour, basil, salt, black pepper, dried basil, paprika, dried thyme, ground celery seed and garlic in a large mixing bowl.
- Heat 1 tbsp of olive oil in a skillet over medium heat and sauté onions and red pepper until onions are translucent.
- Add onions and red pepper to the rest of the ingredients and mix well with your hands.
- Form into a loaf on a greased 8.5 x 11 baking dish and bake for 45-60 minutes. Cool for 15 minutes.
- Simmer all of the ingredients for the sauce in a small saucepan until it is slightly bubbly then brush on the surface of the meatloaf once the meatloaf has cooled.
- Slice the meatloaf, top with additional fresh chopped basil 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”.
