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  • Cinnamon “Sugar” Pop-Tarts

    I love pop tarts! Growing up I enjoyed toasting pop-tarts from a box in the morning as a fun breakfast. I miss them! So…

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     Cinnamon "Sugar" Pop Tarts
    My Cinnamon "Sugar" Pop Tarts are flaky, with a warm, sweet, cinnamon center, and smothered in a heavenly cinnamon, vanilla glaze. They will melt in your mouth!
    Course Breakfast, snacks
    Cuisine American, Fall
    Keyword AIP, Keto, Paleo
    Prep Time 20 minutes
    Cook Time 16-19 minutes
    Servings
    pop tarts
    Ingredients
    Pastry Dough
    Filling:
    Cinnamon Vanilla Glaze
    Course Breakfast, snacks
    Cuisine American, Fall
    Keyword AIP, Keto, Paleo
    Prep Time 20 minutes
    Cook Time 16-19 minutes
    Servings
    pop tarts
    Ingredients
    Pastry Dough
    Filling:
    Cinnamon Vanilla Glaze
    Instructions
    Pastry Dough
    1. Pre-heat the oven to 425 degrees.
    2. Add all the ingredients into a mixing bowl, with an electric mixer, stir intermittently between ingredients.
    3. Split the dough in half. Using the cassava flour to coat a counter top, roll out 1/2 the dough.
    4. Roll out the dough into one large rectangle. Divide the rectangle into 8 equal rectangles using a knife, or pastry cutter.
    5. Place rectangles on a well-greased or parchment-lined baking sheet.
    Filling
    1. In a small bowl stir together cinnamon and coconut sugar.
    2. Take about a 1.5 tablespoons of the filling and pour over the rectangles on the sheet pan.
    3. Roll out remaining dough and cut into equal 8 piece rectangles.
    4. Using a fork, press edges together.
    5. Bake for 16-19 minutes, or until golden brown.
    Cinnamon Vanilla Glaze
    1. Add coconut, cinnamon, and vanilla in a bowl. Place in the microwave for about 10 seconds. Whisk together.
    2. Once the pop tarts are cooked and cooled, drizzle the glaze over them.
    3. Enjoy!
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  • Double Chocolate Zucchini Muffins

    • Uncategorized

    Calling all chocoholics! I’m so excited to share my mouthwatering Double Chocolate Zucchini Muffin recipe with you all. These perfectly moist and rich Double…

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     Double Chocolate Zucchini Muffins
    These perfectly moist and rich Double Chocolate Zucchini Muffins are simply DELISH! The muffin top has a delicate crunch with a fudgy center.
    Course Breakfast, Dessert, snacks
    Cuisine American, Summer
    Keyword AIP, Keto, Paleo
    Prep Time 10 minutes
    Cook Time 12-15 minutes
    Servings
    muffins
    Ingredients
    Course Breakfast, Dessert, snacks
    Cuisine American, Summer
    Keyword AIP, Keto, Paleo
    Prep Time 10 minutes
    Cook Time 12-15 minutes
    Servings
    muffins
    Ingredients
    Instructions
    1. Pre-heat the oven to 350 degrees.
    2. Shred the zucchini into a large measuring cup or bowl until you get two PACKED cups worth.
    3. Take the zucchini and place it in a dishtowel and wring out all the juices. You really want the zucchini as dry as possible.
    4. Put the zucchini in a large mixing bowl and add remaining ingredients (except chocolate chips and walnuts). Use an electric mixer to stir ingredients together intermittently.
    5. Fold in walnut pieces and chocolate chips.
    6. Spray a muffin pan with avocado oil or smear coconut oil on the pan.
    7. Fill the pan about 3/4 full with the batter.
    8. Bake for 12-15 minutes. Or until a toothpick comes out clean.
    9. Allow the muffins to cool for a few minutes before taking them out of the pan. Use a knife to gently take them out.
    10. Enjoy!
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  • Cream of Mushroom Chicken

    • Uncategorized

    This dish is the definition of comfort food! I love a creamy sauce and this recipe truly delivers! My Cream of Mushroom Chicken is…

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     Cream of Mushroom Chicken
    My Cream of Mushroom Chicken is an easy one pan meal, that can be cooked in 30 minutes! The cream of the sauce, the warmth of the spices and buttery texture of these mushrooms create an extraordinary dinner.
    Course Main Dish
    Cuisine American
    Keyword AIP, Paleo, Whole30
    Cook Time 30 minutes
    Servings
    people
    Ingredients
    Course Main Dish
    Cuisine American
    Keyword AIP, Paleo, Whole30
    Cook Time 30 minutes
    Servings
    people
    Ingredients
    Instructions
    1. In a large skillet on high heat, melt 2 tablespoons of coconut oil.
    2. Once the coconut oil is heated, place chicken breasts on the pan. Allow the chicken to sear on each side until golden brown. (About 3 minutes each side.)
    3. While the chicken is searing, chop onions, mushrooms, garlic and thyme.
    4. Remove the chicken from the pan and set aside.
    5. Add one tablespoon of coconut oil to the pan, then onions, mushrooms, and garlic. Stir occasionally until the onions are golden brown.
    6. Once the veggies are sauteed, pour almond milk over them.
    7. Place the chicken breasts right on top of the veggies. Sprinkle the dish with salt, pepper, and thyme.
    8. Cover the pan and allow it to simmer on medium-low heat for 15 minutes.
    9. After 15 minutes, remove the lid and allow the milk to reduce for 5 minutes on high heat.
    10. Once the chicken reaches 165 degrees, remove the pan from the burner and let it rest for 5 minutes.
    11. Serve and enjoy!
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  • Paleo Grilled Sriracha Ribs

    Ribs are amazing. Say something bad about ribs. I DARE you! My husband and I have cooked ribs a dozen different ways, however, we…

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     Paleo Grilled Sriracha Ribs
    These Paleo Grilled Sriracha Ribs are subtly sweet with a tangy kick, and only take one hour on the grill!
    Course Main Dish
    Cuisine American, Summer
    Keyword Keto, Paleo
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    people
    Ingredients
    Course Main Dish
    Cuisine American, Summer
    Keyword Keto, Paleo
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    people
    Ingredients
    Instructions
    1. Pre-heat a gas grill to 350 degrees.
    2. Place the ribs on a large sheet of foil.
    3. Brush avocado oil over both sides of the ribs.
    4. Sprinkle salt and pepper over the top and bottom sides of the ribs.
    5. Place the ribs bone side down on the foil. Sprinkle coconut sugar over the top, meat side of the ribs.
    6. Wrap the ribs with foil tightly so it is completely sealed.
    7. Place the ribs on the grill, bone side down, and off the flame.
    8. Grill in the foil for 30 minutes.
    9. After a half hour, remove the foil, brush the ribs with Sriracha or BBQ sauce. Continue to cook until the internal temperature reaches 145 degrees. (About another half hour.)
    10. Brush one more final layer of the sriracha sauce on top of the ribs. Allow to rest for 10 minutes before cutting.
    11. Enjoy!
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  • Paleo Tiramisu

    I LOVE Tiramisu! It is nothing short of a miracle to enjoy Tiramisu on a paleo diet. This recipe is simple to make, you…

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     Paleo Tiramisu
    Paleo Tiramisu is the ultimate dessert dish! From the coffee-infused lady fingers, to the "Mascarpone" Cream, topped with cocoa and chocolate, this dish is pure heaven!
    Course Dessert
    Cuisine American, Holiday, Italian
    Keyword Paleo
    Prep Time 20 minutes
    Servings
    people
    Ingredients
    Coffee Soak:
    "Mascarpone" Cream:
    Topping:
    Course Dessert
    Cuisine American, Holiday, Italian
    Keyword Paleo
    Prep Time 20 minutes
    Servings
    people
    Ingredients
    Coffee Soak:
    "Mascarpone" Cream:
    Topping:
    Instructions
    Lady Fingers
    1. Prepare the Vanilla Spiced Sugar Cookies. Following this recipe: https://paleobythepenny.com/recipe/vanilla-spiced-sugar-cookies/
    2. To replicate traditional "lady fingers" slice cookie dough into rectangle shapes to put on the cookie sheet.
    3. Allow cookies to cool.
    Coffee Soak:
    1. Heat up the water so it is HOT! Add in instant coffee packets. (I use decaf so I can serve this to my kiddos.) If you don't have instant coffee prepare a super dark cup of coffee.
    2. Add vanilla and maple syrup into the coffee.
    3. Give it a good stir. Then Dip the lady fingers into the coffee for about 20 seconds each.
    4. Place the lady fingers on an even layer into your serving dish.
    "Mascarpone" Cream
    1. In a large bowl add in coconut cream. In a can of coconut milk, you will have a liquid and cream. Scoop out only the CREAM!
    2. Whisk the coconut cream until it is fluffy and has airy peeks.
    3. In a food processor, add in soaked cashews, coconut oil, honey, and vanilla. Process on high until smooth. (This may take several minutes!)
    4. Once the coconut cream is ready, fold in the cashew mixture from the food processor.
    Putting the Tiramisu Together:
    1. Add about 1/3 of the "Mascarapone" Cream onto the dish of lady fingers. Smooth it out for a nice, even layer.
    2. Dip the remaining lady fingers for 20 seconds into the coffee soak. Place the lady fingers on top of the "Mascarpone" Cream creating one more even layer.
    3. Use the remaining "Mascarpone" Cream to give the Tiramisu its final layer. Even out the cream so it is as even as possible.
    4. Grate a compliant chocolate bar into a measuring cup until you get 3/4 of a cup.
    5. Sift cocoa powder evenly on top of the Tiramisu.
    6. Sprinkle grated chocolate on top of the cocoa powder.
    7. Allow to set in the refrigerator overnight or at least 5 hours.
    Recipe Notes

    This is one recipe you need to prepare ahead of time.

    1. The cashews will need to soak in water overnight. Simply pour cashews into a bowl. Fill the bowl with water until it covers the cashews. Cover, and let the cashews soak overnight or 6 hours. 

    2. The coconut cream needs to be COLD in order to fully whip properly. I recommend keeping it in the fridge overnight or at least 6 hours. 

    2. The Tiramisu needs time to set and leaving it in the fridge overnight is best, otherwise, prepare it in the morning and allow it to set for at least 5 hours in the fridge.

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  • 5 Minute Raspberry Sorbet

    This 5 Minute Raspberry Sorbet is incredibly delish! It couldn’t be easier to make and it is perfectly light and refreshing! The raspberries bring…

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     5 minute Raspberry Sorbet
    This 5 Minute Raspberry Sorbet is incredibly delish! It couldn't be easier to make and it is perfectly light and refreshing!
    Course Dessert
    Cuisine American, Summer
    Keyword AIP, Keto, Paleo
    Prep Time 5 minutes
    Cook Time 0 minutes
    Servings
    pints
    Ingredients
    Course Dessert
    Cuisine American, Summer
    Keyword AIP, Keto, Paleo
    Prep Time 5 minutes
    Cook Time 0 minutes
    Servings
    pints
    Ingredients
    Instructions
    1. Place all the ingredients into your food processor or blender.
    2. Blend on high until creamy. (This may take a few minutes.)
    3. Serve immediately! Store extras in the freezer.
    4. Enjoy!
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  • Paleo Bacon Wrapped Apricots

    This is the ULTIMATE appetizer no matter what time of year! These Paleo Bacon Wrapped Apricots are incredibly Savory! They have a hint of…

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     Paleo Bacon Wrapped Apricots
    These Paleo Bacon Wrapped Apricots are the ULTIMATE appetizer! They are incredibly savory, have a hint of sweetness, & the crisp of the bacon is perfection!
    Course appetizer, snacks
    Cuisine American, Holiday
    Keyword holiday, Keto, Paleo
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    pieces
    Ingredients
    Course appetizer, snacks
    Cuisine American, Holiday
    Keyword holiday, Keto, Paleo
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    pieces
    Ingredients
    Instructions
    1. Preheat the oven to 400 degrees.
    2. Layout the dried apricots on a sheet pan lined with parchment paper.
    3. Place three leaves of time in the center of each dried apricot.
    4. Wrap the apricot with a single layer of bacon. Use kitchen sheers to cut off excess bacon. Continue wrapping the apricots.
    5. Brush maple syrup over the bacon.
    6. Bake for 13-16 minutes depending on how crispy you prefer your bacon.
    7. Once the appetizer is finished in the oven allow it to rest about 10 minutes before serving.
    8. Enjoy!
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  • Mango Salsa Fish Tacos

    This is the PERFECT summer dish! These tacos are so refreshing on a hot day! My Mango Salsa Fish Tacos are perfect for the…

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     Mango Salsa Fish Tacos
    Mango Salsa Fish Tacos are the PERFECT summer dish! The sweet + refreshing mango salsa is magic topped over the taco seasoned cod creating the perfect taco!
    Course Main Dish
    Cuisine American, Mexican, Summer
    Keyword Keto, Paleo, Whole30
    Prep Time 5 minutes
    Cook Time 22 minutes
    Servings
    people
    Ingredients
    Fish
    Mango Salsa
    Course Main Dish
    Cuisine American, Mexican, Summer
    Keyword Keto, Paleo, Whole30
    Prep Time 5 minutes
    Cook Time 22 minutes
    Servings
    people
    Ingredients
    Fish
    Mango Salsa
    Instructions
    1. Pre-heat air fryer to 360 degrees. I have a Ninja Foodi, but any air fryer will work. If using a Ninja Foodi, set the setting to "air fry".
    2. In bowl, combine almond meal and taco seasoning. Set aside.
    3. In a separate bowl, whisk eggs together. Set aside.
    4. Dip cod into eggs and then roll it in the almond meal mixture.
    5. Place seasoned cod into the air fryer and close the lid.
    6. Air fry for 22 minutes or until the internal temperature reaches 145 degrees. (If you are using fresh or thawed cod, set the timer for 15 minutes.)
    7. While the fish is cooking, chop up all the ingredients for the salsa and place in a bowl. I like to wait to stir the ingredients after I pour in the lime juice and olive oil. This coats the avocado a bit so it stays in its shape and doesn't turn to mush as you mix.
    8. Once the fish is cooked, heat up your tortillas according to the package instructions. (I just used the microwave.) Plate your fish on the tortilla and smother it with salsa! Enjoy!
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  • How to Make Almond Meal from Almond Pulp

    If you are looking for a way to save money on your paleo grocery list, this recipe is for you! Making your almond meal…

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     How to Make Almond Meal from Almond Pulp
    My guide on How to Make Almond Meal from Almond Pulp, is simple, cost effective, and nutritious! This will be a recipe you will use again and again!
    Course Pantry Staples
    Cuisine American
    Keyword AIP, Keto, Paleo, Whole30
    Prep Time 2 minutes
    Cook Time 3 hours
    Servings
    cups
    Ingredients
    Course Pantry Staples
    Cuisine American
    Keyword AIP, Keto, Paleo, Whole30
    Prep Time 2 minutes
    Cook Time 3 hours
    Servings
    cups
    Ingredients
    Instructions
    1. Pre-heat the oven to 170 degrees.
    2. Pour almond pulp on a large sheet pan, covered in parchment paper.
    3. Spread the almond pulp so that you have a nice, even layer.
    4. Dehydrate the almond flour for 3 hours. About every one hour, fold over the almond pulp, so the bottom gets to the top and smooth down any large chunks.
    5. After 3 hours, the almond pulp should be completely dried out. You can check by rolling it between your fingers.
    6. Pick up the parchment paper and roll the sides just a bit, to help guide the almond meal into a mason jar or sealed container.
    7. Store at room temp!
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