#paleoeating

These Paleo Blueberry Crumb Bars are a delicious and healthy treat for those following a Paleo diet. They are gluten-free, dairy-free, and free from refined sugars. Perfect for a snack or dessert!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 egg. 1 tsp vanilla extract. 1/4 tsp salt. 1 1/2 cups fresh or frozen blueberries. 2 tbsp coconut sugar. 2 tbsp arrowroot powder.

Instructions: Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius, and line an 8 by 8-inch 20 by 20 centimeter baking pan with parchment paper. Almond flour, coconut flour, melted coconut oil, egg, vanilla extract, and salt should all be combined in a mixing bowl. Stir to form a crumbly dough. Forming the crust, press about two thirds of the dough mixture into the bottom of the prepared pan. Combine the arrowroot powder and coconut sugar with the blueberries in a different bowl. Evenly distribute this blueberry mixture over the pan's crust. Sprinkle the remaining one-third of the dough mixture on top of the blueberries. Bake for 30 to 35 minutes in a preheated oven, or until the blueberries are bubbling and the top is golden brown. Take it out of the oven and let it cool in the pan for half an hour or more before cutting it into bars. Enjoy your Paleo Blueberry Crumb Bars after they're served!

Prep Time: 15 minutes

Cook Time: 35 minutes

This is a tasty and filling Paleo frittata made with winter squash and ground pork that's ideal for brunch or breakfast.

Ingredients: 1 lb ground pork. 2 cups diced winter squash. 8 eggs. 1/2 cup diced onion. 2 cloves minced garlic. 1 tsp dried sage. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant, about 2 minutes. Add ground pork, breaking it up with a spatula, and cook until browned, about 5-7 minutes. Add diced winter squash and cook until slightly tender, about 5 minutes. In a bowl, whisk together eggs, dried sage, salt, and black pepper. Pour the egg mixture over the pork and squash in the skillet. Cook for 3-4 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is cooked through and golden on top. Slice and serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This is a tasty and filling Paleo frittata made with winter squash and ground pork that's ideal for brunch or breakfast.

Ingredients: 1 lb ground pork. 2 cups diced winter squash. 8 eggs. 1/2 cup diced onion. 2 cloves minced garlic. 1 tsp dried sage. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant, about 2 minutes. Add ground pork, breaking it up with a spatula, and cook until browned, about 5-7 minutes. Add diced winter squash and cook until slightly tender, about 5 minutes. In a bowl, whisk together eggs, dried sage, salt, and black pepper. Pour the egg mixture over the pork and squash in the skillet. Cook for 3-4 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is cooked through and golden on top. Slice and serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This is a tasty and filling Paleo frittata made with winter squash and ground pork that's ideal for brunch or breakfast.

Ingredients: 1 lb ground pork. 2 cups diced winter squash. 8 eggs. 1/2 cup diced onion. 2 cloves minced garlic. 1 tsp dried sage. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant, about 2 minutes. Add ground pork, breaking it up with a spatula, and cook until browned, about 5-7 minutes. Add diced winter squash and cook until slightly tender, about 5 minutes. In a bowl, whisk together eggs, dried sage, salt, and black pepper. Pour the egg mixture over the pork and squash in the skillet. Cook for 3-4 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is cooked through and golden on top. Slice and serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Paleo recipe combines the rich flavor of beef heart with the vibrant spices of curry, turmeric, and cumin, complemented by the freshness of broccoli and zoodles. It's a nutritious and hearty dish perfect for those following a Paleo lifestyle.

Ingredients: 1 beef heart, sliced thinly. 2 cups broccoli florets. 2 medium zucchinis, spiralized into zoodles. 2 tablespoons coconut oil. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon cayenne pepper. 1 cup coconut milk. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In a large skillet set over medium heat, warm the coconut oil. Add the minced garlic and onion and saut until transparent. Cook the beef heart slices in the skillet until they are browned. Over the beef heart, sprinkle curry powder, turmeric, cumin, coriander, and cayenne pepper; stir to mix. Broccoli florets should be added to the skillet and cooked until just tender. Add coconut milk to the skillet, give it a good stir, and simmer it for five to seven minutes. To taste, add salt and pepper for seasoning. Heat a small amount of coconut oil in a different skillet over medium heat. Add the zoodles and saut for two to three minutes, or until they start to soften. Over the zoodles, serve the broccoli mixture and the curried beef heart. Before serving, garnish with fresh cilantro.

Prep Time: 20 minutes

Cook Time: 20 minutes

These gluten-free and paleo-friendly garlic breadsticks are a delicious alternative to traditional breadsticks. Made with almond flour and coconut flour, they are packed with flavor and perfect for dipping in marinara sauce or enjoying on their own.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 2 tablespoons ground flaxseed. 1 teaspoon baking powder. 1/2 teaspoon garlic powder. 1/4 teaspoon sea salt. 2 tablespoons olive oil. 1 large egg. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 2 tablespoons nutritional yeast optional, for cheesy flavor. 2 tablespoons melted ghee or coconut oil for brushing.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, ground flaxseed, baking powder, garlic powder, and sea salt. Add olive oil, egg, minced garlic, chopped parsley, and nutritional yeast if using to the dry ingredients. Mix until well combined and a dough forms. Transfer the dough onto the prepared baking sheet. Using your hands or a rolling pin, flatten the dough into a rectangle, about 1/4 inch thick. Using a sharp knife, cut the dough into breadstick shapes. Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown. Remove from the oven and brush the melted ghee or coconut oil over the breadsticks while still warm. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes