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Archive for paleo recipes

It’s Canadian Thanksgiving!

In honor of Canadian Thanksgiving weekend, I want to highlight my favorite Canadian blog, www.eathealthrive.ca!

I made these pumpkin squares this weekend and they are delicious! What I love about these bars is that they call for pumpkin, which is delicious and easy on our digestive systems. I have cans ready year round for my dogs to have as meals when they’re not feeling well. It ALSO uses gelatin, packing a double bunch of gut healing food. It had been so long since I had bone broth that I convinced myself I need some powdered gelatin in my life (any excuse for sweets, right?) I use maple syrup instead of honey and almond flour in place of the arrowroot powder in this recipe. Still turns out delicious, but I do suggest letting it set overnight.

This is a great addition to your Thanksgiving celebration this year! Stay tuned for more harvest  recipes this month!

Pumpkin Pie Squares (Paleo, AIP)
Author: Martine Partridge
Recipe type: Treats
Serves: 12


         For the crust:

  • ¼ c coconut flour
  • 1 tbsp. arrowroot flour
  • pinch of salt
  • ¼ c coconut oil, dry measure then melt
  • 1 tbsp. maple syrup or honey
  • 2 tbsp. water
  • 1 tsp. vanilla extractFor the pumpkin layer:
  • 2 c pumpkin purée
  • ¼ c maple syrup or honey
  • ¼ c coconut oil
  • 1½ tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp cloves
  • 2 tbsp. coconut flour
  • 1½ tsp gelatin + ¼ c water
  1. In a mixing bowl, combine coconut flour, arrowroot flour, and a pinch of salt. Make a well in the centre.
  2. Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
  3. Stir until thickened and a dough forms. Press into an 8×8 pan.
  4. Bake at 350 for 15-20 minutes until golden on the edges.
  5. Remove from the oven and cool.
  6. While the crust is cooling, prepare the pumpkin layer.
  7. In a small sauce pan, sprinkle the gelatin over the water and allow to soften for 5 minutes. Turn heat to low and stir to melt gelatin completely. Remove from heat.
  8. Add the gelatin mixture to the pumpkin puree, maple syrup (or honey), coconut oil, vanilla, pinch of salt, cinnamon, ginger, cloves, and coconut flour.
  9. Combine all ingredients and process until smooth.
  10. Pour the pumpkin mixture over the cooled crust and place in the refrigerator to chill for several hours or overnight.
  11. Cut into squares and serve with whipped coconut topping, if you fancy that!

Paleo cauliflower fried “rice”

IMG_1098I’ve said before that a big part of sticking to a nutrition regime is being able to replicate some of your favorite comfort foods. Funnily enough, the meal I made most often for myself in Dublin was fried rice. There’s something incredibly gratifying about cracking a fresh egg directly into a sizzling hot oiled pan and fluffing it around in your rice!

Tonight, I made this dish paleo style, using cauliflower that was processed into a fine rice with my Ninja mixer.  When I make fried rice, I get rid of all my vegetable overflow…which seems to happen more often in summer. What’s so fabulous about this recipe is that it can be easily made Vegan by leaving out the shrimp and rice-fluffing egg. I’ve written a lot about plant-based diets and how supportive I am. I myself, choose to eat seafood and local, sustainable meats, but I think a TRUE ancestral diet is composed mostly of fruits, vegetables, nuts, and seeds….because that’s really what our ancestors ate.

Try this recipe and incorporate cauliflower rice the next time you’re planning on rice in any meal. You will be pleasantly surprised by how incredibly light and digestible it is compared to the VERY starchy white rice that we see most often. NOMNOM!

Paleo cauliflower fried “rice” (4 servings)

1. Chop and pan saute your veggies of choice in olive oil on medium-high heat. Like I said, I cull my vegetable population with this recipe, so tonight I threw in: carrots, cabbage, green onion and hot peppers from my CSA. I also threw in some frozen broccoli because I can’t have fried rice or hibachi without broccoli! For flavor, I add 2- 3 tablespoons of Coconut Aminos or Tamari (gluten free soy sauce) and one tablespoon Thai Kitchen green curry paste.

2. While your veggies are softening, chop your cauliflower into quarters and pull the florets off. Toss cauli florets into your food processor or blender and process until you have a fine grain. (You can eat it raw like this in salads or as a base to a chili/ curry.

3. Pull your veggies out of the pan and  toss in your cauliflower rice. Turn the heat up to HIGH and crack in 2 farm fresh eggs. Immediately stir the egg whites and yellows into your rice and watch it fluff!!!

4. When the cauliflower rice is slightly golden (3-5 minutes), turn your heat back down to medium and toss in your veggies and fresh shrimp (or thawed if you choose to use frozen)

5. Let this mixture simmer until the shrimp are cooked, stirring regularly to prevent sticking and to incorporate all ingredients. For extra flavor, I grate fresh ginger and fresh garlic.

6. Garnish with green onions and TRY to eat this all with your chopsticks. I had to use a spoon 🙂


So happy to share my Thanksgiving Paleo/SCD recipes that will be perfect for your upcoming December holiday meals. People are OBSESSED with my easy Roasted  Vegetables.  But first, a bit on why it’s so important to get fresh, antibiotic/hormone free turkey, and then my Paleo/SCD recipes for the two STAR dishes of my family’s Thanksgiving potluck: acorn squash/sweet potato puree and roasted root vegetables. 

An estimated 30,000,000 (that’s MILLION) pounds of antibiotics are sold yearly for use in industrial farming. That is FOUR TIMES the amount used in human healthcare annually. The antibiotics are issued to perfectly healthy animals because of the disgusting and potentially harmful conditions that they live in (never leaving cages, going outside, being able to move, etc.) We are at ever-increasing risk for antibiotic resistance as a human population, thanks in large part to the meats we consume. In addition to antibiotic overabundance leading to resistance, antibiotics also attack the GOOD BACTERIA we need in our gut to fight disease, aid digestion, and maintain healthy metabolism. The meat industry’s neglectful use of excessive antibiotics and hormones is potentially what is leading to more cases of IBD, IBS, and other diseases related to imbalances in gut-health and the microbiome. As research advances, the gut and microbiome seem to be culprits in, not only autoimmune diseases, but cancer and heart health as well. This holiday, pay the little extra for your bird and smile a bit wider in the knowledge that he saw the sky, ran around, and actually “gobble, gobbled” and didn’t need to be given daily medicine in order to survive hellish conditions. See, there’s a reason for the EAT LOCAL craze.

Crazy Easy & Delicious Roasted Vegetables

Brussels Sprouts on stalk (these are juicier)
1 head of cauliflower
1 red onion
1 bag of multi-colored carrots
optional parsnips

Cut brussels sprouts in half after pulling them off their stalk, chop onions, cauliflower, and carrots into bite sizes. Sprinkle liberally with salt, black pepper and rosemary, then toss in Olive Oil. Cook for 40 minutes on 400 for crispy, flavorful veg.

Sweet Potato and Acorn Squash* acorn squash baby food recipe

1 acorn squash
2  sweet potatoes
1/2 cup almond milk
1/4 cup butter
dashes of cinnamon, clove, and nutmeg
2 eggs

Roast acorn squash and sweet potatoes in the oven until they are soft and easily peeled. Transfer flesh into food processor or blender. Add other ingredients and puree until smooth. Pour contents into an 8×8 casserole dish and back on 350 for 30 minutes

This year, I want express how I thankful I am for waking up between my two boys every morning! Those few moments when i get to remember how loved I am all over again are the best of each day, and I couldn’t be more grateful for their constant love and support.

Gratitude feels so good! What are you all thankful for this year?

kissing safin