Racy Raspberry Paleo Toaster Pastries These tasty little tarts are perfect for an early morning sweet tooth. The juice and zest from the freshly squeezed orange and lemon give this breakfast pastry a “pop” of tart! Ginger brings the zing to this hot and spicy recipe,...
Pumpkin Spice Pancakes You may think to eat pumpkin in the fall, but these Paleo Pumpkin Spice Pancakes are perfect any time of year! This version is so simple; the cinnamon-spice blend is the perfect combination to completely satisfy your sweet tooth, and you’ll want...
SWEET POTATO CHIPS I buy sweet potato chips all the time from Trader Joe’s, but I know they’re cooked in non-Paleo oils and usually loaded with preservatives, so whenever I can, I make them myself. This recipe is a good one, although it does have a long cook time....
MARINATED PORTOBELLO MUSHROOMS For some reason, these marinated portobello mushrooms always remind me of my mom, which is funny because I don’t think she makes them that often—I guess she did once or twice, and I really remembered them. (It’s the same way with...
BEET LEMONADE This beet lemonade sounds a little unusual but is super delicious and refreshing—I love the bright pink color, and the sweetness of the beets lends itself to the lemonade so you don’t have to use a ton of sweetener. I like it with just a little honey,...
BEET CHIPS Root vegetable chips are really popular among the Paleo community, but they are very expensive to buy in a grocery store. Making them yourself is not only easy but also a lot more Paleo-friendly, because you can control exactly what goes into them—in this...
ZUCCHINI-SPINACH FRITTERS These spinach fritters are a specialty of my mom’s, and I decided to make them with zucchini to add even more vegetables. They are super delicious as a snack, and they make a great breakfast with some eggs on the side. They’re also really...
STUFFED SQUASH I make this stuffed squash all the time in the fall and winter—it tastes great and seems pretty fancy even though it doesn’t take much time or effort to pull off. You can make these with any round squash you like; so far, my favorite is acorn. The first...
ROASTED BROCCOLI WITH LEMON This is by far my favorite way to cook broccoli—roasting it makes it delightfully crispy and flavorful. I’m a big fan of garlic and lemon together, especially when it comes to roasted green veggies (I like making Brussels sprouts and green...
CRUSTLESS BROCCOLI TORTE This crustless broccoli torte is kind of like a casserole, except that the eggs aren’t the main ingredient the way they are in a more traditional breakfast casserole. The star of this show is broccoli, and here it is mixed with artichoke...
