For each Image you see so far, you can just click on the image and it will bring up the recipe.
Recently I found a Paleo Bread that is totally amazingly delicious. Yes, it definitely is. I made my first batch last Wednesday and have made it almost everyday since then. The first day I made them, our little 2 year old, Caris, was here for the day. We had such a hard time saving any for Papa, who was at the Ice House. The next day she told her mom, Brennon, that she could not eat her avocado without Mimi’s tortillas.
John and I made a batch on Sunday and served them with frozen (thawed) cherries on the top, which made wonderful crepes.
These have only three ingredients:
1/2 cup Almond Flour
1/2 cup Tapioca Flour
1 Can Full Fat Coconut Milk
I did add some Sea Salt and some (1/4 Cup) coconut Milk to make them a little thinner.
I plan to make an adapted version for Pizza Crust, and can’t wait to try her Apple Turnovers, once the Crossfit 30 Day Challenge is over.
Manna Bread (Naan Bread) is one of our very favorite recipes. It is so easy with only 3 ingredients and a dash of salt. Yesterday, we had put a Crock Pot Chicken on early in the morning to have in time for lunch. I made a batch of Manna Bread but made it in little small breads about the size of small pancakes. I put them on a baking sheet to reheat just at lunchtime along with a big green salad.
If you haven’t made the Manna bread, here is the link: Manna Bread. This will definitely be in the next Paleo Fabufit Cooking Cards.
The Chicken recipe is easy and any left over can be frozen for a later meal.
Taken from an old old Rival Crock Pot Slow Cooker Cookbook
This has been a family favorite of ours for years and years. I realize it perfectly meets Gluten Free and Paleo Approved guidelines. This particular crock pot has long worn out, but the recipe book is still readable. A crock pot will be a great tool in helping you prepare ahead.
Put carrots, onions, and celery in bottom of crock pot. Add whole chicken. Top with seasoning (except basil) and liquid. Sprinkle basil over top. Cover and cook on low 8 to 10 hours or high 3.5 to 5 hours (use 1 cup vs. ½ cup water if cooking on high.) Remove chicken and vegetables with spatula.
Greta has changed a favorite pancake recipe over to Paleo guidelines. These are absolutely the best pancakes I have ever eaten. They are so very light and fluffy.
They actually contain no flour or sweetener at all.
John and I have prepared them now multitudes of times. Each time, I wish I had doubled the recipe. On first discovery of this recipe, I had made them for our then two-year-old granddaughter, Caris. She loved them and ate most of our portion too! Caris is now 10, and her little sister, Cali, 8. They both still love the pancakes, easy tortillas (especially) and homemade ice cream you can find on this website.
1/3 C. Coconut Cream from can of full fat coconut milk
1/4 C. Protein
1 tsp Baking Powder
2 Tbls melted Coconut Oil
Mix all together until smooth
Place on hot griddle in small amounts. They spread
Make them into Crepes by adding more of the coconut milk and spreading thinner.
Top with thawed Frozen Cherries mixed with a little coconut milk/vanilla flavoring and stevia.
Thank you Greta!
Watch for Greta’s 2014 Inch Loss Report
These are still my favorite, although for certain occasions I select the 3 Ingredient Indian Bread from myheartbeets.com. I call this Manna from Heaven. This surely was what Manna tasted like in Biblical days. Here is a link to the post for the recipe on this one.
All credit for the Wonderful Tortillas talked about below goes to the amazing lady who created the original recipe at stupideasypaleo.com. (although her website is no longer accessible.)
We use these for lunch with chicken salad, for breakfast tacos made with spinach, egg, avocado and cherry tomatoes (even turkey bacon). I make them and heat them slightly before eating. Place in refrigerator after about 2 days. Freeze any left after day 2. I freeze in sets of 4 placing a piece of wax paper between each. Oh my goodness, these are good .
Using my new Blendtech to mix all together made them extra light.
I often make this recipe times 5 or 10 for our family. Caris and Cali are now in school and our daughter finds this a great lunch item to send for them. They love to come over and help me make them. Cali, just turned 8, can almost make them by herself.)
This recipe shows the ingredient for making four tortillas in the first column and for making about 40 in the second column. Making more at once and freezing is easier.
Check out detail of tips I have learned making these: https://fabulouslyfit.com/tips-for-making-the-best-paleo-tortillas-on-the-planet/
You can order them at with this link
All Tested and Over-the-Top Delicious SOLD OUT AND ONLY AVAILABLE IN DIGITAL FORMAT
These can be ordered at this link:
Team Fabulous please email me for your Discount Code on both of these. email@example.com
Adapted from a wonderfully discovered website called Elanaspantry.com. Please visit this website as she has some of the best ever recipes you will find. Do remember to stay with her Paleo ones. (There are many.) My purchase of Honeyville Blanched Almond Flour had her recipe for Chocolate Chip Cookies on it, which led me on this treasure hunt. She may be the best resource for Paleo recipes I have found yet. She also has a Paleo Recipe Book that is on my wishlist.
The very only reason I changed anything was just for time. She calls for 1 cup of almond flour for dusting the dough. I didn’t want to take the time or spare that precious extra flour. Also I did not roll my dough out between 2 pieces of parchment paper. I just used one and shaped them. By the way, I love using parchment paper. I notice Elana uses it often.
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup coconut oil
1 tablespoon honey
1. Combine the almond flour, salt and baking soda in a medium bowl
2. Blend together coconut oil, eggs and honey in a larger bowl
3. Mix together until a dough form.
4. Elana recommends rolling out the dough between two pieces of parchment paper to 1/4 inches think and then cutting the dough into biscuits using a mason jar. I simple shaped and pressed mine onto the one piece of parchment paper.
5. Place the biscuits on a parchment lined baking sheet and bake at 350 degrees for about 15 minutes.
John and I had ours with a little Ghee and some honey. So very delicious. Thank you Elana for creating such a masterpiece. Along with some cantaloupe, fresh eggs and bacon, this makes a fabulous Sunday morning breakfast.
I made about 9 biscuits from this.
Long years ago I used to make Zucchini Bread on a weekly basis for our family. I had gotten the recipe from a cookbook, Step-By-Step to Natural Food published in 1979 by Diane Campbell. My cookbook was used so much that it is now in battered pages. These past months I have been experimenting with this recipe to make it fit Fabufit Paleo guidelines. First I just made the recipe using a Gluten Free Flour and Coconut Oil. It was delicious. However, this Gluten Free Flour is made from rice, which doesn’t really match strict Paleo.
Last week, I worked with the recipe again and came up with a totally delicious version. It has a much different taste to it, but John and I both like it very much. We love having one of the Paleo bread or muffin recipes in the morning with some hot tea. (At least, I really like the hot tea.)
Here we go. It will probably become a favorite for you too.
1/2 cup maple syrup (or honey)
1/2 cup coconut oil
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground ginger
1 and 1/2 cups of Blanched Almond Flour (We found at a store in DFW area called Costco.)NOTE: Using the Blanched Almond Flour will revolutionize your Paleo Baking. I only discovered it a couple of months ago when I saw my first bag of Honeyville Blanched Almond Flour. I have just discovered Nature’s Eats brand carried at Sam’s, which is also wonderful to work with.
2 medium zucchini squash, peeled and grated
1/2 cup walnut pieces (Optional)
Beat eggs, syrup and oil together.
Stir in salt, soda, powder, ginger and grated zucchini (Should be about 1 and 1/2 to 2 cups loosely packed.)
Mix in flour and broken walnuts.
Brush some coconut oil around in a loaf pan, and then dust with almond flour to keep from sticking.
350 degrees for about 40-45 minutes. Insert a toothpick to see if done. I must admit this is tricky getting it perfectly done so I just make the muffins and bake them 24 minutes.. It will feel very moist when eating. It almost resembles the consistency of a pineapple upside down cake I recall from years ago. I have begun using the Blendtech blender and can toss everything in there and blend. This makes a really light batter to cook with.
I found two great recipes. They were from different sources but very, very similar. My first one sunk in the middle, so I tried using cupcake pans for the second recipe. They were too dry. I made the mistake of doubling the recipes as well. One recipe easily makes two loaves or 24 cupcakes and 4 smaller loaf pans. There is probably no need to double. I combined the two recipes and came out with fool-proof and delicious banana bread.
These will be even better the next day.
After two or three days, store in sealed container in refrigerator. I love using the Glass Snap on Lids containers.