I'm an IU graduate with a degree in Public Health and a minor in Nutrition. I love learning about different nutrition beliefs and found myself loving everything about the Paleo lifestyle.

Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.
-1 Corinthians 6:19-20
Background Illustrations provided by: http://edison.rutgers.edu/

Primal Pumpkin Pancakes (makes 4-6 pancakes depending on size)

This recipe was adapted from Diane Sanfilippo’s recipe in her book Practical Paleo. In the original recipe, the batter was a little runny for me, so I made a couple of additions which I noted below.

Ingredients:

  • 4 eggs
  • 1/2 cup canned pumpkin (I used a total of 3/4 cup)
  • 1 tsp pure vanilla extract
  • 2 Tbsp maple syrup (optional— I used 1Tbsp coconut sugar instead)
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 2 Tbsp melted coconut oil (for pancakes) + as much as you need for pan frying
  • 1 1/2 Tbsp Bob’s Red Mill coconut flour (my addition)

Directions:

Whisk together wet ingredients. Add coconut flour and spices and mix batter.

Grease the skillet and pour batter into desired size pancake. Once bubbles appear, flip to finish cooking. The pancakes may appear to be burnt, but don’t fear, it’s just the way they look! Believe me, they taste wonderful. 

These pancakes taste well alone, but i decided to serve with a cinnamon sugar mixture. The amount listed below was enough topping to sprinkle on each pancake.

  • 2 tsp coconut sugar
  • 1/2 tsp cinnamon

Steak Fajita Salad

Ingredients (serves 2):

  • Flank steak 1- 1 1/2 lbs.
  • Fajita seasoning (1Tbsp cumin, 1 Tbsp chili powder, 1 tsp oregano dash of cayenne pepper)
  • 1/2 cup water 
  • 1green bell pepper, sliced into thin strips
  • 1 small white onion, sliced into thin strips
  • 1 Tbsp. minced garlic
  • 2 hearts of romaine lettuce
  • 1/4 cup jarred jalapeños
  • salsa 
  • 3 tsp. coconut oil

Directions:

  • Heat 2 tsp. coconut oil in skillet (low-med. heat). Add minced garlic and sauté for 2 minutes. 
  • Add green bell pepper and onion to garlic. Sauté for 5-7 minutes.
  • Warm 1 tsp. coconut oil in a second skillet (med. heat). Add steak and sauté until slightly pink (or well done if preferred). Add fajita seasoning and 1/2 cup of water to the skillet. Simmer on low heat until the mixture thickens.
  • Shred romaine lettuce. Dice jarred jalapeños.
  • Top lettuce with steak/pepper/onion mixture. Sprinkle with jalapeños and top with salsa.

Southwestern Frittata with Hasbrown Crust

This breakfast dish isn’t exactly paleo, but can easily be converted. Ditch the hashbrown crust!

Ingredients:

  • 1 bag hashbrowns
  • 6 eggs
  • 1/4 cup water
  • 1 tsp celtic sea salt
  • 1 tsp pepper
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup baby spinach
  • 1/4 or less cup chopped jalapeños 
  • Salsa
  • Muffin pan

Directions:

  • Preheat oven to 350 degrees Fahrenheit.
  • Place a thin layer of hashbrown in the bottom of each muffin tin. Bake for 20 minutes. 
  • Whisk eggs and water. Add salt and pepper. Stir in veggies.
  • Once hashbrowns are baked, pour veggie egg mixture into each tin until 3/4 full. Bake for 30-35 minutes.
  • Serve with salsa.
Dessert Acorn Squash
Squash for dessert? Believe me… it is GOOD and good for you!
Ingredients:
1 Acorn squash (serves 2, possibly 4 depending on your appetite)
1 tsp coconut oil (per slice of acorn squash)
pinch of celtic sea salt (per slice)
1 tsp raw honey (per slice)
Directions:
Preheat oven to 400 degrees Fahrenheit.
Slice acorn squash into halves or fourths, completely up to you.
Coat each slice with 1 tsp of coconut oil, sprinkle with a pinch of salt, and place in a casserole dish. Fill the casserole dish with 1/2 inch water to keep squash from burning.
Bake for 45 minutes-1 hour.
Once the squash is removed from the oven, coat each slice with 1 tsp of raw honey.

Dessert Acorn Squash

Squash for dessert? Believe me… it is GOOD and good for you!

Ingredients:

  • 1 Acorn squash (serves 2, possibly 4 depending on your appetite)
  • 1 tsp coconut oil (per slice of acorn squash)
  • pinch of celtic sea salt (per slice)
  • 1 tsp raw honey (per slice)

Directions:

  • Preheat oven to 400 degrees Fahrenheit.
  • Slice acorn squash into halves or fourths, completely up to you.
  • Coat each slice with 1 tsp of coconut oil, sprinkle with a pinch of salt, and place in a casserole dish. Fill the casserole dish with 1/2 inch water to keep squash from burning.
  • Bake for 45 minutes-1 hour.
  • Once the squash is removed from the oven, coat each slice with 1 tsp of raw honey.

Stand Alone Paleo Pancakes

Ingredients

  • 3 bananas
  • 3 eggs
  • 1/2 cup almond butter
  • 1/4 cup coconut flour
  • 1 tsp vanilla extract
  • 2 tsp cinnamon or pumpkin pie spice
  • Additional add-ins: dairy free chocolate chips or fruit

Directions:

  • Blend all ingredients together in a blender or food processor.
  • Melt approximately 1 tsp of coconut oil in a skillet. Add batter. Cook each side for 2-3 minutes.

The pancakes stand well alone. If I feel that I need something sweeter, I puree frozen berries with a little water and tsp of honey then spread over the pancake. Waaaa la!

Bacon Wrapped Scallops served with Sautéed Brussels Sprouts, Squash, and Onion

Ingredients:

  • 3/4 lb scallops (in my case, 9 scallops)
  • 4 1/2 strips bacon (1/2 strip per scallop)
  • Brussels sprouts (halved)
  • Chopped squash and onion (chopped in whichever style you prefer)
  • 1 tsp coconut oil (to cook scallops)
  • 1 tbsp. coconut oil (to cook veggies)
  • Salt and pepper 
  • Toothpicks

Directions:

  • Rinse thawed scallops, wrap each scallop in 1/2 strip of bacon, and secure with a toothpick. Sprinkle with salt and pepper. Sauté scallops on each side for approximately 15 minutes (3-4 min. each side). Scallops may be consumed raw. If they are not completely cooked through, fear not!
  • Heat 1 tbsp coconut oil in skillet. Add onion and sauté until translucent. Next, add brussels sprouts and squash, sauté for approximately 8-10 minutes or until desired texture.

I prefer to cook the vegetables for a short period of time to decrease nutrient loss.

Enjoy!

Makes 4 wraps
Ingredients:
2 Chicken Breasts (baked and sliced)
Salt/Pepper/Paprika/Cayenne (season to taste)
Hummus 
1/2 Sliced Red Bell Pepper
1/2 Sliced Cucumber
Romain Lettuce
Directions:
Season chicken breast with listed spices. Bake for approximately 30 minutes depending on the size of the breast. Allow to cool then slice into strips.
Spread 1 tablespoon of hummus onto romaine lettuce. Layer chicken strips, sliced red bell pepper, and cucumber. Enjoy!

Makes 4 wraps

Ingredients:

  • 2 Chicken Breasts (baked and sliced)
  • Salt/Pepper/Paprika/Cayenne (season to taste)
  • Hummus 
  • 1/2 Sliced Red Bell Pepper
  • 1/2 Sliced Cucumber
  • Romain Lettuce

Directions:

  • Season chicken breast with listed spices. Bake for approximately 30 minutes depending on the size of the breast. Allow to cool then slice into strips.
  • Spread 1 tablespoon of hummus onto romaine lettuce. Layer chicken strips, sliced red bell pepper, and cucumber. Enjoy!