Favorite (Paleo) Recipes

The purpose of this post is to give our athletes a place to share their favorite recipes, especially recipes that are 100% paleo. This should be a great resource to help people get through our current nutrition challenge, and challenges in the future! This post will be linked in the right hand column of the blog – under “Other Resources”, so you can always find it. If you have a favorite recipe to share, just add it as a comment! And if you love this idea, thank Coach Mark for suggesting it!

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  1. Spicy Indian Beef with Spaghetti Squash. This is one of my and John’s favorites! If you cook the spaghetti squash in the microwave, you can make this meal from scratch in less than 30 minutes. (Cut squash in half lengthwise, coat with olive oil, place on plate and cover with plastic wrap, microwave 8-10 minutes until very soft)

    1 Spaghetti Squash, roasted
    1 lb grassfed ground beef
    1 onion, finely chopped
    2 garlic cloves, minced
    1 serrano pepper, minced
    1 tsp cumin
    1 tsp chili powder (we add more 🙂 )
    1 tsp ground coriander
    3/4 tsp turmeric
    1 tsp salt
    1 tsp ginger
    6 oz coconut milk

    In a large skillet, cook the onions and beef until the meat is brown. Mix together all the spices and stir them into the meat. Stir in garlic and serrano. Cook 30 seconds. Add coconut milk and cook 1 minute. Stir in roasted spaghetti squash and cook until heated through

    1. What do I do with the spaghetti squash once I nuke it? Just scoop the insides out? I’m not familiar with that veggie.

    2. Joel- you need to pull the squash out with a fork. so basically from end to end, scrape the insides with a fork and the squash will come out in a spaghetti-like texture. i like to put mine in a bowl lined with some paper towels to get the moisture out (which works really well when you use it in italian recipes).

  2. nomnompaleo.com – She’s got some great stuff for those that like to spend time in the kitchen – not so much for fast cooking but I have found some good ideas. Totally dig her t-shirts! I want one 🙂

  3. Chocolate pudding
    2 avocados
    1/2 c unsweetened cocoa powder
    1/2 c agave
    1 teaspn vanilla
    I added coconnut milk to taste b/c it was too chocolatey )
    I like it with berries.

    1. I made this and it was incredible! I think I’ll add fresh mint leaves next time for a twist on mint-chocolate chip.

  4. Pork Chop and Sweet Potato Scallop

    6 pork chops
    6 sweet potatoes, peeled and thinly sliced
    Ground Pepper
    1 teaspoon Sage
    1 tablespoon coconut flour
    4 medium onions, thinly slice
    Olive Oil

    Coat large, rather flat baking dish with oil. Arrange a layer of half of the sweet potatoes, and season with salt and pepper. Add the chops in a layer, salt and pepper them and sprinkle with Sage and coconut flour. Add the onions and finally top with a layer of sweet potatoes. Salt and pepper the top layer. Pour over enough broth to come almost to the top of the baking dish. Place in a 350-degree oven and let bake for 1 hour or until the sweet potatoes are cooked, the chops are tender and the liquids are pretty well absorbed.

  5. Paleo blueberry almond pancakes are yummy

    1-1/2 cup almond flour
    1/2 coconut milk
    4 eggs
    1 teaspoon cinnamon
    1 teaspoon baking soda
    1 teaspoon vanilla or almond extract
    Blueberries or your favorite fruit

    Mix together all ingredients
    porton out your pancake size on a hot skillet

  6. The Spencers are enjoying a french-inspired crepe breakfast (or crap if you want). They’re really delicious. I stuffed mine with almond butter and next I’m gonna put apple slices with almond butter and cinnamon. Brian stuffed his with left over chicken and veggies with mustard. He’s happy. We will be eating crepes for lunch this week stuffed with chicken left over from our roast going in this afternoon Oh, the ingredients: you can get tapioca flour at Wholefoods or Wegmans in the organic/gluten free area. The coconut milk is there too. The recipe came in an email to me this week and here it is:

    Paleo Banana Crepes
    Makes about 7 big crepes

    1/2 bag of Bob’s Redmill Tapioca Flour
    1 can full fat coconut milk (try Native Forest – no BPA in can)
    5 ripe bananas
    1/2 teaspoon salt
    7 pastured eggs

    Mix and mash all ingredients together to make a pretty soupy batter. A hand held mixer or submergible blender works well. Heat a large, non-stick pan on medium low and then cover the bottom of the pan with a thin layer of the batter. Flip when bottom is golden brown. Cook until both sides are lightly browned.

    You can cut these up and eat them plain or wrap meat and veggies in them. Even though they’re banana, the flavors blend really well.

    Nutrition Info Per Crepe:
    450 calories
    75 grams carbs
    15 grams fat
    11 grams protein

    PS I love black coffee.

    1. The crepes sound fantastic! Just a note though – tapioca flour is okay for the “gluten free and sugar free” diet, but it’s not actually paleo. For day to day living outside of this strict 1-month challenge, it would be okay on occasion (kind of like rice or an occasional white potato…) but it’s not approved for strict paleo.

  7. Almond Butter

    Put roasted/unsalted almonds in a food processor and process until they turn into a butter. I have yet to find a store brand that tastes better and has a better consistency than this method. …and it’s cheaper!

  8. Caesar Salad dressing… tiny squeeze anchovy paste, tsp pupon mustard, medium garlic clove, half lemon, olive oil to salad size, quick shot of red wine vinegar. The recipe also calls for parmesian cheese, for those doing level 1! Then salt and pepper to taste. As far as I know this works for strick paleo, my one book has a similar recipe. 🙂

  9. Made this
    At night for Lindz, it’s sorta like Healthy ganache:

    1/2 bar of 90% cocoa
    2 Tbsp almond butter
    1 banana
    1/2 can of coconut milk ( 6ozish)

    Put everything in stove top pot and start to melt on medium heat. After it is melted and smooth blend it with a stick blender or whisk and refrigerate. Tastes great! Enjoy

  10. This is kind of John’s recipe but figured I’d throw this in there

    Fruit of your choice

    1/2 cup each of Strawberries, blueberries & raspberries
    1 teaspoon of Almond butter
    3-4 eggs
    1 1/2 cup of coconut milk
    dash of cinnamon

    throw it all in a blender and blend to your liking (I blend it extra to make sure the eggs are mixed….ewww)

    Its seriously life changing and I’ve had it everyday for breakfast since the third day of the challenge.

  11. Homemade mayo, the most amazing condiment ever. I never ate mayo till Rey made this and we use it for chicken or egg salad or will make aioli with it. We use extra lite virgin olive oil in place of vegetable oil.ive even seen recipes with bacon fat for the oil! Don’t use regular evoo, it’ll be really bitter. Look at this post to see how to do it.


  12. From Paleocomfortfoods.com
    We added some pork sausage..yummy!
    Also freeze well!

    Breakfast Egg Muffins

    1 tbs. olive oil
    1 large sweet onion, finely chopped
    1 green pepper, finely chopped
    1 red pepper, finely chopped
    1 jalapeno pepper, finely chopped (optional)
    12 large eggs, whisked
    1/2 tsp. black pepper
    1/2 tsp. salt (optional)


    1. Preheat oven to 350F (175C)
    2. Saute onions in olive oil over medium-high heat for 2-3 minutes. Add peppers and continue cooking for another 2-3 minutes.
    3. While onions/peppers are cooking, whisk eggs in large bowl.
    4. Once onions/peppers are cooked, remove from heat and let cool for a few minutes. Dump peppers/onions in egg bowl (once cooled) and combine well. Sprinkle in salt & pepper.
    5. Coat a large muffin pan with olive oil spray or coconut oil. Using a 1/4 cup (60mL) measuring cup, fill each muffin cup.
    6. Place in oven for 10-15 minutes. Remove once the tops get high, fluffy and golden brown. Pop them out with a butter knife or thin spatula.

    Serve these by themselves or have some salsa, chipotle sauce or guacamole on hand to garnish.

  13. It’s football season so this was a must…PALEO WINGS

    First thing is to either make your own hot sauce or find one that doesn’t contain butter, distilled vinigar, or sugar. Which is a lot of label checking, each bottle is unique.

    You can season the wings how you like. We do salt, pepper, and paprika.
    Tsp of olive oil brush onto aluminum foil covered cookie sheet
    Bake at 425 for 30 mins placing seasoned wings on aluminum foil.

    While wings are in oven, in a small sauce pan on medium heat take 1/2 cup of almond butter (we use smooth Barney’s), a tbsp of olive or coconut oil and melt down almond butter until thins out (must continuously stir so doesn’t burn). Once melted down add 1/4 cup of hot sauce and stir to incorporate hot sauce as much as possible. If you like it really spicy may want to add more hot sauce depending on your taste.

    After 30 minutes of wings in oven turn wings over and brush on sauce (pretty healthy coat per wing-almond butter being heavy will actually coat the bottom by itself). Cook in oven for another 15 mins and serve. Best eaten when hot!

    We usually have sauce left over and refrigerate for the following Sunday.


  14. From Joanna (originally posted to Sep 5, 2014 comments):

    I made these fudge chocolate bars last year for Dan’s Birthday (which fell during the paleo challenge). I just didn’t add the honey. They were surprisingly good.
    1 cup pitted dates
    1/2 cup almonds, unsalted
    1/4 cup walnuts, unsalted
    1/4 cup unsweetened cocoa powder
    2 ripe bananas
    4 tbsp natural almond butter
    1/4 cup more unsweetened cocoa powder
    4 tbsp unpasteurized honey (note: strict vegans can use agave)
    Put dates in a bowl with warm water, allow dates to soak for 30 minutes, then drain. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon. Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended. Spread mixture over bottom layer until evenly distributed. Place in freezer for 30 minutes. Cut into 16 squares. Re-freeze whatever you don’t eat.

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