#paleofood

This Paleo Hummingbird Bread is a delicious and nutritious twist on the classic Southern cake. Made with wholesome ingredients like bananas, almond butter, and coconut flour, it's gluten-free, grain-free, and perfect for breakfast or snack time.

Ingredients: 3 ripe bananas, mashed. 3 eggs. 1/4 cup almond butter. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 cup chopped pecans. 1/4 cup shredded coconut. 1/4 cup crushed pineapple, drained. 1 tsp vanilla extract. 1 tsp cinnamon. 1/2 tsp baking soda. Pinch of salt.

Instructions: Preheat oven to 350F 175C. Grease a loaf pan with coconut oil. In a mixing bowl, combine mashed bananas, eggs, almond butter, and vanilla extract. Add coconut flour, almond flour, cinnamon, baking soda, and salt. Mix until well combined. Fold in chopped pecans, shredded coconut, and crushed pineapple. Pour the batter into the prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 45 minutes

This Paleo-friendly recipe combines the unique flavors of Meyer lemon and honey with roasted fennel, resulting in a dish that's both savory and subtly sweet. It's a perfect side dish for any meal.

Ingredients: 2 medium fennel bulbs, trimmed and sliced. 2 tablespoons olive oil. 1 Meyer lemon, thinly sliced. 2 tablespoons honey. Salt and pepper, to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss fennel slices with olive oil, salt, and pepper. Arrange fennel slices in a single layer on a baking sheet lined with parchment paper. Place Meyer lemon slices on top of the fennel slices. Drizzle honey over the fennel and Meyer lemon slices. Roast in the preheated oven for 25-30 minutes, or until fennel is tender and caramelized, stirring halfway through. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

This tasty and nourishing Paleo sesame shiitake broccoli dish goes well with any protein. The earthiness of the broccoli is perfectly complemented by the savory umami flavor created by the shiitake mushrooms, garlic, sesame oil, and coconut aminos.

Ingredients: 1 lb broccoli florets. 8 oz shiitake mushrooms, sliced. 2 tbsp sesame oil. 2 cloves garlic, minced. 2 tbsp coconut aminos. 1 tbsp apple cider vinegar. 1 tsp ginger, minced. 1 tbsp sesame seeds. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss broccoli florets and sliced shiitake mushrooms with sesame oil, minced garlic, coconut aminos, apple cider vinegar, minced ginger, sesame seeds, salt, and pepper until well coated. Spread the coated broccoli and mushrooms evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly browned, stirring halfway through cooking time. Once done, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

This tasty and nourishing Paleo sesame shiitake broccoli dish goes well with any protein. The earthiness of the broccoli is perfectly complemented by the savory umami flavor created by the shiitake mushrooms, garlic, sesame oil, and coconut aminos.

Ingredients: 1 lb broccoli florets. 8 oz shiitake mushrooms, sliced. 2 tbsp sesame oil. 2 cloves garlic, minced. 2 tbsp coconut aminos. 1 tbsp apple cider vinegar. 1 tsp ginger, minced. 1 tbsp sesame seeds. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss broccoli florets and sliced shiitake mushrooms with sesame oil, minced garlic, coconut aminos, apple cider vinegar, minced ginger, sesame seeds, salt, and pepper until well coated. Spread the coated broccoli and mushrooms evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly browned, stirring halfway through cooking time. Once done, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

This tasty and nourishing Paleo sesame shiitake broccoli dish goes well with any protein. The earthiness of the broccoli is perfectly complemented by the savory umami flavor created by the shiitake mushrooms, garlic, sesame oil, and coconut aminos.

Ingredients: 1 lb broccoli florets. 8 oz shiitake mushrooms, sliced. 2 tbsp sesame oil. 2 cloves garlic, minced. 2 tbsp coconut aminos. 1 tbsp apple cider vinegar. 1 tsp ginger, minced. 1 tbsp sesame seeds. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss broccoli florets and sliced shiitake mushrooms with sesame oil, minced garlic, coconut aminos, apple cider vinegar, minced ginger, sesame seeds, salt, and pepper until well coated. Spread the coated broccoli and mushrooms evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly browned, stirring halfway through cooking time. Once done, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

This warm banana coconut breakfast bowl is a delicious and satisfying Paleo-friendly breakfast option. It's filled with the natural sweetness of ripe bananas and the creamy richness of coconut milk. The addition of shredded coconut, nuts, and a hint of cinnamon adds a delightful crunch and flavor to start your day on the right note.

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsweetened coconut milk. 1/4 cup unsweetened shredded coconut. 1/4 cup chopped nuts e.g., almonds, walnuts. 1 tablespoon honey or maple syrup optional. 1/2 teaspoon ground cinnamon. Pinch of salt. Fresh berries for topping optional.

Instructions: The mashed bananas, coconut milk, shredded coconut, and honey if using should all be combined in a saucepan and heated over medium heat. Add the ground cinnamon and a small pinch of salt, and cook, stirring from time to time, until the mixture is heated through and has thickened slightly, about 5 to 7 minutes. After turning off the stove, pour the warm banana-coconut mixture into a serving bowl. If desired, garnish with finely chopped nuts and fresh berries. Enjoy your warm banana coconut breakfast bowl right away after serving!

Prep Time: 10 minutes

Cook Time: 10 minutes

Full of fresh vegetables and grass-fed beef, this Instant Pot Paleo Beef Soup is hearty and nutrient-dense. This soup is ideal for a comforting and wholesome dinner.

Ingredients: 1.5 lbs grass-fed beef stew meat. 2 cups diced carrots. 2 cups diced celery. 1 cup diced onions. 3 cloves garlic, minced. 1 cup diced sweet potatoes. 1 cup diced zucchini. 1 can 14 oz diced tomatoes. 8 cups beef broth. 2 tsp dried thyme. 2 tsp dried rosemary. 2 tsp sea salt. 1 tsp black pepper. 2 tbsp olive oil.

Instructions: Set your Instant Pot to 'Saut' mode and add olive oil. Saut the onions and garlic until fragrant. Add the beef stew meat and brown on all sides. Stir in carrots, celery, sweet potatoes, and zucchini. Add diced tomatoes, dried thyme, dried rosemary, sea salt, and black pepper. Pour in beef broth and mix well. Close the Instant Pot lid and set it to 'Soup' mode for 20 minutes. Once done, allow the pressure to release naturally for 10 minutes before opening the lid. Serve hot and enjoy your Paleo beef soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

For people following a paleo diet, this gluten-free pumpkin banana bread is the ideal treat. It's tasty, moist, and a fantastic choice for a breakfast or snack.

Ingredients: 3 ripe bananas, mashed. 1/2 cup pumpkin puree. 3 eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/2 cup chopped pecans or walnuts optional.

Instructions: Grease a loaf pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mash the bananas, puree the pumpkin, whisk in the eggs, honey, melted coconut oil, and vanilla extract in a big bowl. Almond flour, coconut flour, baking soda, nutmeg, cinnamon, and salt should all be combined in a different bowl. Mixing until thoroughly combined, gradually add the dry ingredients to the wet ones. If desired, fold in chopped walnuts or pecans. After the loaf pan has been oiled, transfer the batter there and level it out. Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean. After letting the bread cool in the pan for ten or so minutes, move it to a wire rack to finish cooling. Cut into slices and serve your delicious pumpkin banana bread without gluten. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes