How has eating Paleo/Primal/GAPS/Grain-free helped you?
Today I’d love to hear from you. My list of “benefits to my health” from eating a Paleo Diet seems to be ever-growing. The interesting and fun thing is, I hear other benefits from other people! I decided it would be really neat to hear from my readers how they’ve benefited from eating this way or some way similar. So…if you’re willing to share what positive changes you’ve seen in your life/health, leave a comment below!
This is my current list of health benefits for myself*:
1. More-balanced hormones (this one is my favorite–check out my Progesterone Re-Test and Results)
2. More energy
3. More motivation
4. More “normal” emotions (normal for me might be a matter of disagreement 
5. Almost no lupus-related joint-pain
6. Lowered blood pressure (We will see if this continues through the rest of my current pregnancy! I had preeclampsyia with my daughter 2 1/2 years ago. Since then, I’ve completely changed my diet and so far my blood pressure is behaving!)
7. Virtually no nightmares (I had nightmares/scary dreams quite often and NEVER watch scary movies. I’ve probably had only 4-6 slightly scary dreams in the past 12 months…and most of those were after a stint of cheating on grains!)
8. Less headaches
…and I’m probably forgetting more!
*Again–I am NOT a doctor or medical professional. This list is my personal experience and I cannot guarantee that you will have the same results. Please, know this and contact a medical professional before making major changes to your health.
Now it’s your turn! I’m looking forward to reading the pros you have seen in your life from a diet change!
“Oatmeal Creme” Pies (grain-free!)
Oh how I wish I could claim this recipe as my own. These are just delightful (and dangerous)! I made a double-batch last night…and I’m afraid they aren’t going to last the rest of today! This recipe comes to us from The Urban Poser. Go check out her blog and fabulous photos of these cookies! The base of this cookie recipe is very similar to my Almond Butter Dark Chocolate Chip Cookie recipe. I will note the few minor changes I made to the recipe, but the original recipe is fabulous the way it is! Enjoy these and try not to eat too many!
“Oatmeal Creme” Pies (grain-free, egg-free, dairy-free and no refined sugars!)
Cookie Ingredients:
Cookie Directions:
1. Preheat oven to 350 degrees.
2. Mix all the cookie ingredients together in a large bowl. Allow to set a few minutes so that the chia will bind the batter.
3. Line a cookie sheet with parchment paper. Drop spoonfuls of dough unto the the paper. (I made mine small…so I could make LOTS of oatmeal cream pies…you can also make them big and have giant ones.)
4. Bake cookies in preheated oven for 8-12 minutes (or until lightly browned on top).
5. Remove cookies from oven and press down gently with a small piece of parchment paper to flatten (be careful not to push too hard to break the cookies).
6. Cool completely.
Marshmallow Creme* Ingredients:
1 cup water (split in half)
1 cup raw honey (I made one batch with 2/3 cup honey and another batch with 1/2 cup honey–both worked well for me!)
1 Tbsp. gelatin (I did 1 packet of gelatin which is a bit less than 1 Tbsp.)
1 tsp. vanilla extract
pinch of salt
*NOTE: This makes a lot of marshmallow cream–I made a double batch of cookies last night with a single batch of marshmallow creme only using 1/2 cup honey and had a lot leftover. I just poured the extra into a parchment paper-lined pan and plan on cutting it up into marshmallows to make Rocky Road Brownies.
Marshmallow Creme Directions:
1. Put 1/2 cup water and gelatin in a large bowl. Set aside.
2. Put the other 1/2 cup water, honey, vanilla and salt in a medium saucepan and cook over medium heat.
3. When the mixture begins to boil, insert a candy thermometer.
4. Continue to boil until mixture reaches 240 degrees (which is soft-ball stage).
5. Remove mixture from stove and slowly pour into bowl with gelatin. Mix on high with wire whisk attachment on a stand mixer. (I used a hand mixer with a whisk attachment and it worked great.)
6. Mix until the mixture becomes thick like marshmallow creme. (This could take up to 10 minutes.)
7. Spread creme on bottom-side of a cookie as thick as you like. Top it off with another cookie to make a “sandwich”. DEVOUR AND ENJOY!
I made these last night and the picture was taken this morning. I found they are just as good the next day! You can read Urban Poser’s notes and her original recipe here. Thank you, for this great recipe!
This was shared at Allergy Free Wednesdays, Pennywise Platter and Fight Back Fridays!
Banana Muffins
These muffins are a new favorite in our home! I typically make them plain, but have also added some homemade dark chocolate chips to them for a fun, chocolatey twist. They make a nice snack during the day or side for breakfast.
To see the recipe, see my guest post at The Nourishing Gourmet here.
Shared at Allergy-Free Wednesdays.
Pineapple Chicken Kabobs
I love grilled food…but am FAR from being a grilling expert…I tried doing kabobs for the first time the other day and totally charbroiled them. I attempted a second try last night with some fantastic suggestions from my mother-in-law and husband and their advice proved to be great!
I will try to explain what I did the first time [wrong], so you can try to avoid the same mistakes. I cooked the kabobs on medium-high heat for 12 minutes and had laid them on the grate vertically (parallel to the grate). They stuck to the grate horribly (food was left on the grate after I picked up the kabob) and they were black on the side that was down. Now, if you can cook kabobs on medium-high heat and they turn out for you, that is fantastic–do it the way that works for you. I, on the other hand, can’t avoid charbroiling anything I cook with direct heat. My husband suggested I use my grill basket to set them in and my mother-in-law (who grills AMAZING steaks) suggested cooking them with indirect heat. Result? Success! And now I am excited to share this recipe with you and hope that you enjoy it!
Pineapple Chicken Kabobs
Kabob Ingredients:
3-4 boneless, skinless chicken breasts
1/2 – 1 pound bacon
1 can of pineapple chunks
Veggies (I think mushrooms, onions and peppers would be good, but didn’t have any on hand so skipped doing veggies)
Marinade Ingredients:
3 Tbsp. coconut aminos (this is a soy-free substitute for soy sauce–I use Coconut Secret brand)
3 Tbsp. apple cider vinegar
2 Tbsp. raw honey
2 Tbsp. olive oil
1 garlic clove, crushed
Directions:
1. Cut chicken into 1 inch cubes.
2. Combine coconut aminos, apple cider vinegar, honey, oil and garlic in a small bowl and blend well.
3. Put chicken (and veggies, if marinating) into dish and pour marinade over top of the chicken. Stir to coat. Cover and refrigerate for at least 1 hour.
4. Cut bacon strips in half so you have shorter lengths to work with.
5. Wrap chicken chunks in bacon and put skewer through both bacon and chicken so bacon is secure. Alternate with pineapple chunks and veggies, as desired.
6. Preheat grill burners over high heat (my grill has 3 burners). Clean off grill, turn off middle burner, and turn down front and back burners to medium or medium-high heat.
7. Place kabobs perpendicular to the grate over the middle burner (which is off). (This is where I had them in a grill basket.)
8. Cook for 10 minutes. Use tongs to turn kabobs over and cook another 10-15 minutes or until chicken juices are clear and bacon is crispy. Enjoy!!
*Note: The amount of bacon and pineapple is not clearly defined in the ingredients because it just depends on how much you want to use. I alternated this way: chicken wrapped in bacon, pineapple, chicken, pineapple, chicken wrapped in bacon, etc., but get creative and tell me what other foods you tried with yours!
This recipe was shared on Allergy-Free Wednesdays, Proverbs 31 Thursday Link-Up, Pennywise Platter and Superfood Sundays!
Tacos with “Paleo Tortillas”
This is a recipe I found on Civilized Caveman Cooking Creations facebook page. It makes eating tacos a bit more exciting than just eating a taco salad…My “tortillas” don’t look nearly as delicate or round as his do, but they still taste good! My tortillas are maybe a bit thin, as they don’t hold up too well when you try to pick it up and eat it like a tostada. It usually ends up being crunched up like chips and eaten with a fork! Either way, it tastes good and we think it adds a nice touch to “tacos”. You can find the original recipe here. Thanks Civilized Caveman for a great recipe!
Tacos with “Paleo Tortillas”
Ingredients:
2 cups almond flour (I use Bob’s Red Mill)
2 large eggs
1 tsp. oil
1/2 tsp. salt
taco toppings of choice (ground beef seasoned with taco seasoning, lettuce, tomatoes, taco sauce or salsa, avocado, olives, onions, etc.)
Directions:
1. Preheat oven to 350 degrees.
2. Combine flour, eggs, oil and salt in a bowl and mix until well blended.
3. Roll out balls of dough between two pieces of parchment paper to desired thickness (1/8″ thick or so). Remove top layer of parchment paper and place bottom layer with dough onto a baking sheet. (I put 3 tortillas on a sheet at a time.)
4. Bake at 350 degrees for 6-10 minutes or until desired “crispness” is achieved.
5. Enjoy!
No-Bake Cookies (Paleo)
No-bake cookies are a quick and easy dessert usually consisting of oatmeal and refined sugar. This recipe uses coconut as the “main” ingredient and uses honey instead of granulated sugar. The cookies don’t set-up quite as fast as traditional no-bakes, but are still a tasty treat!
N0-Bake Cookies
Ingredients:
1/3 cup honey (you can probably reduce the amount of honey even more)
1 1/2 Tbsp. cocoa
1/3 cup coconut oil or butter
1/3 cup almond butter
1 tsp. vanilla
2 cups dried, unsweetened coconut
Directions:
1. Put honey, cocoa, and coconut oil (or butter) in a medium saucepan over medium-high heat.
2. Bring mixture to a boil. Boil for 1 minute and immediately remove from heat.
3. Stir in the almond butter and vanilla until it is incorporated.
4. Stir in coconut.
5. Scoop by spoonfuls unto wax paper or parchment paper and put in the fridge until hardened and set.
*Store at room temperature or the fridge. I prefer the texture of the cookies out of the fridge.
Grasshopper Pie (Grain-free, Dairy-free!!)
This was our Valentine’s Day Dessert this year! It isn’t as simple as opening a box of ice cream and a package of oreos, but this way it is grain-free, dairy-free, and refined sugar-free! It combines a few different recipes that I’ve already posted.
Grasshopper Pie
Ingredients:
2-3 cups prepared Mint-Chocolate Chip Ice Cream (we used 3 cups, but this is more than one recipe of the ice cream…)
3/4 cup almond flour
3/4 cup almonds, finely chopped
1/4 tsp. salt
1/4 cup raw honey
3 Tbsp. coconut oil, melted (or butter)
3 Tbsp. cocoa or cacao
Coconut Whipped Cream and/or melted chocolate chips for garnish
Directions:
1. Preheat oven to 325 degrees.
2. Combine almond flour, almonds, salt, honey, butter and cocoa in a bowl.
3. Press into a 9″ pie plate.
4. Bake at 325 degrees for 10-12 minutes.
5. Cool completely and place in freezer.
6. If your ice cream is already prepared and in the freezer, let it stand at room temperature until you can scoop and spread it fairly easily. Fill frozen pie shell with softened ice cream and place back into freezer to firm up. (If you prepare your ice cream after making the crust, you can pour it right into the crust from the ice cream maker.)
7. (Optional) Decorate pie with prepared coconut whipped cream and/or melted chocolate. Place back in the freezer until ready to serve! Remove pie from freezer for a few minutes before cutting and serving.
*I have only made this recipe once, and even though we loved it, we did have a bit of trouble with the crust coming apart from the ice cream section…if anyone has any tips that would help that, let me know!
Shared on Allergy-Free Wednesdays and Proverbs 31 Thursdays Link-Up!
Mint-Chocolate Chip Ice Cream
This Mint-Chocolate Chip Ice Cream is my new favorite dessert…I hope you like it as well!! I can’t wait to try using more spinach and seeing if the taste is still unnoticeable. I’ve tried this both with raw spinach and steamed and couldn’t taste it in either batch. I have read that eating cooked spinach is better than raw, but I’m sure that is disputed. So decide for yourself which way you think is healthier and make it that way.
Mint-Chocolate Chip Ice Cream
Ingredients:
1 can full-fat coconut milk (I love the Thai brand)
1/2 cup baby spinach leaves, lightly steamed (or raw, if preferred)
3-4 Tbsp. raw honey
1 tsp. peppermint flavoring
1/2 tsp. vanilla
1/4 – 1/3 cup Homemade Dark Chocolate Chips or store-bought dark chocolate chips
Directions:
1. Put spinach, coconut milk and honey in a blender and blend on high speed until there are no spinach pieces left. (In mine, you can barely see little flecks of green. If your blender isn’t powerful to blend fully, strain mixture through a fine mesh strainer.)
2. Add peppermint and vanilla and blend briefly to combine. Taste and adjust flavoring/sweeteners to your liking.
3. Pour mixture into frozen bowl of ice cream maker and follow directions for your ice cream maker to make into ice cream.
4. Once ice cream is soft-serve consistency, stir in chocolate chips by hand and enjoy or freeze in a sealed container for later!
Hungarian Hortobagy Pancakes (thin pancakes with meat filling and sauce)
I made these one night after I had a pregnancy craving for them. I haven’t had them since I was in Hungary nine years ago, but I never forgot their delicious taste! I have fond memories of the family I ate these with and the sweet lady who made them for my team and I. Unfortunately for me, the original recipe contains flour, sour cream and milk…but I was able to come up with substitutions and I will be making them again! I hope you enjoy this main dish!
Hungarian Hortobagy Pancakes (thin pancakes with meat filling and sauce)
Pancake Ingredients:
3 Tbsp. coconut flour
1/4 cup arrowroot
1 1/3 cup almond milk
8 eggs
2 tsp. coconut oil or butter, melted
1/2 tsp. salt
(extra oil or butter for greasing pan)
Pancake Directions:
1. Combine above ingredients in a blender and blend until just combined.
2. Preheat a 10″ skillet on medium heat.
3. Lightly grease pan with coconut oil or butter.
4. Put 1/4 cup to 1/3 cup batter in skillet.
5. Once pancake is set, use a square turner to flip pancake and cook briefly on the other side.
6. Set pancakes aside.
*Makes 11 pancakes.
Filling Ingredients:
3 chicken breasts, cubed (I’ve heard pork is a great filling as well!)
1/2 onion
2 Tbsp. coconut oil
1 Tbsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
Filling Directions:
1. Finely chop onion. Cook in a skillet with oil until transparent.
2. Add chicken, paprika, salt, and pepper.
3. Cook until tender and chicken is cooked through.
4. Remove chicken and onions from heat (I use a mesh strainer to separate juices).
5. Put juices back into pan.
6. Shred the chicken.
Sauce Ingredients:
Juices from cooking chicken/onion
1 cup coconut milk (canned)
1/2 tsp. lemon juice
1 tsp. arrowroot
Sauce Directions:
1. Combine coconut milk and lemon juice in a small bowl. Let sit 5 minutes. (This is our sour cream substitute.)
2. Thicken the juices in the pan with arrowroot and 2 Tbsp. of the coconut milk/lemon juice mixture.
3. Bring juice to boil and then add the rest of the coconut cream/lemon juice mixture to it. Continue to cook for 2-3 minutes or until sauce is heated through.
Assembly of Pancakes:
1. Preheat oven to 350 degrees.
2. Put 2 Tbsp. of the sauce into the chicken/onion mixture.
3. Spread chicken mixture on pancakes. Fold up.
4. Put (8) rolled up pancakes in a 9×9 baking dish and pour sauce over the top of the pancakes. Bake for 20-25 minutes or until sauce is bubbling. (You will have 3 leftover pancakes…save these for fruit and coconut whipped cream for dessert later!)
*To roll-up the filled pancakes, I just folded in two opposite sides and then folded the other two sides in and laid them in the pan, folds down.
Almond Butter Cookie Cups
Finally! A recipe I am going to put in the “Christmas Goodies” category! So…these are bit time-consuming, as so many things are with paleo if you are going to try to avoid refined sugars and such–but, we voted the end result was worth it! They are messy as the chocolate doesn’t seem to harden up like typical “candy”, but still tasty. Basically, I’ve combined my Almond Butter Dark Chocolate Chip Cookie recipe with the Dark Chocolate Almond Butter Cups recipe, made a few minor changes and this is the end result.
Almond Butter Cookie Cups
Ingredients:
4 oz. unsweetened chocolate
1/4 cup + 1 Tbsp. honey
2 tsp. coconut oil
2/3 cup almond butter
1/4 tsp. salt
2 Tbsp. honey
2 Tbsp. arrowroot
1 tsp. vanilla
1 cup almond butter
1/3 cup honey
1 egg
1 Tbsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1/2 Tbsp. flaxseed meal
2/3 cup unsweetened coconut
Directions:
*Disclaimer: I have two different sized “mini-muffin pans”. I used the smaller of the two for the candy cups and the bigger of the two for the cookies so the cups would fit in them…I have not figured out a good way to do this if you don’t have two different sized pans…sorry.
1. Line [smaller] mini-muffin pan with 24 mini-muffin paper liners.
2. Melt unsweetened chocolate, honey and coconut oil in a double-boiler over low heat.
3. Using a spoon or pastry brush, coat bottom (and sides if you can) of paper liners with melted chocolate. Place pan in fridge.
4. Combine 2/3 cup almond butter, 1/4 tsp. salt, 2 Tbsp. honey, 2 Tbsp. arrowroot and 1 tsp. vanilla in a small bowl.
5. Once chocolate has hardened, spoon almond butter mixture over the bottom of each cup.
6. Top with more of the melted chocolate. Place pan back in fridge to harden. Once hardened, remove cups from pan and remove papers from candies. Place candies in fridge or freezer until cookies are ready.
7. Preheat oven to 350 degrees.
8. Combine last section of ingredients and mix well. Scoop dough evenly among 24 greased [larger mini-muffin pan] cups.
9. Bake in preheated oven for 7-9 minutes or until edges are starting to brown.
10. Remove pan from oven and immediately press one chocolate almond butter cup into each cookie (press down). Let cool completely in pan, remove from pan and enjoy!
*Notes: The chocolate doesn’t seem to harden up like a typical candy. If you use my other recipe for Dark Chocolate Almond Butter Cups using dark chocolate chips, it should harden up more in the fridge. I was trying to figure out a way to make a chocolate that didn’t contain soy lecithin and refined sugar…hence the unsweetened chocolate. Let me know which way you try and if you like it!