Archive for March, 2012

Chicken Meatballs and Spaghetti [Squash] (Paleo)

I just threw these together quickly for dinner the other night and they came out even better than I anticipated. We both devoured them!

Chicken Meatballs

1 lb ground chicken
1 clove garlic, minced
1/4 c. almond flour
1/4 diced onion
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Italian seasoning
pinch of crushed red pepper flake
1 Tbsp parsley

Preheat oven to 400 degrees. Mix all ingredients together and place formed meatballs on a lined baking sheet. Cook for 20-25 minutes.

Prepare / heat your favorite spaghetti sauce on the stove top. Add the meatballs and let simmer for an hour.

Meanwhile, cut a spaghetti squash in half lengthwise. Roast in the oven rind side up for approximately 30 minutes.

Remove seeds from squash and use a fork to shred out the “spaghetti” strands. Ladle meatballs and sauce over the top.


Almond and Coconut Flour Tropical Muffins (Paleo)

The base of these are the Paleo Pina Colada muffins from Life As A Plate but I had some dried apricots in the pantry that I wanted to use up. The dried fruit bring a little extra sweetness and texture and they definitely become a prominent flavor that I like.

I only got nine muffins out of this and I definitely echo their recommendation of using muffin liners – you’ll never get your muffin pan clean otherwise!

Almond and Coconut Flour Tropical Muffins
adapted from Life As A Plate

  • 1/4 c. coconut flour, sifted
  • 1/2 c. almond meal
  • 1/2 c. unsweetened shredded coconut
  • 1 tsp. baking soda
  • 3 eggs, beaten
  • 1/3 c. crushed pineapple
  • 1/4 c. diced dried apricots
  • 1/4 c. honey
  • 3 tbsp. coconut cream


  1. Mix dry ingredients together in one bowl.
  2. In another bowl, whisk together remaining ingredients.
  3. Add wet to dry and stir thoroughly.
  4. Pour into muffin liners to 3/4 full; these do not rise very much.
  5. Bake at 350 for 20-25 minutes or until golden brown on top. Makes 9 muffins.

Almond Flour Banana Bread (Paleo)

This is another recipe I can’t take credit for because it’s another PaleOMG creation. I am seriously having a love affair with her blog! I totally want to go to Colorado and hang out with her. In the kitchen. And eat standing at the counter top (come on – you do it too,right?)

Anyway, I didn’t go so far as to make french toast with my banana bread because that was more sweetness than this post baby body really needs, but I am 100% enjoying a slice of this banana bread in afternoon with a cup of tea. I even served it to my Aunt who never would have guessed it was paleo. In fact, she asked for the recipe! Love converting people 🙂

Almond Flour Banana Bread
from PaleOMG

  • medium very ripe bananas
  • 1.5 cups roasted unsalted cashews (I used raw cashews – no problem)
  • 1 cup almond meal/flour
  • 2 tablespoons walnut oil (I used EVOO – no issue with the flavor)
  • 2 eggs, whisked
  • 1 tablespoon raw honey (I melt mine in the microwave for 5 seconds to make it liquid)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of salt
  1. Preheat oven to 375 degrees.
  2. Add your cashews to the food processor to grind down.
  3. Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.
  4. Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  5. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  6. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
  7. Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.

Thanks for another great recipe, Juli!


Salmon Cakes (Paleo)

This is a great way to stretch a dollar. I like to buy some wild caught salmon every week but it’s pretty pricey. The canned wild caught salmon is great for this recipe. You can go even cheaper if you get the can with skin and bones (and they are so healthy!) but I really prefer the boneless and skinless.

Salmon Cakes

14 oz can wild caught salmon
2 strips of bacon, cooked and crumbled
1 small sweet potato, cooked and mashed
1/4 – 1/2 cup almond flour (use what you need for consistency)
1 egg
2 Tbsp mayonnaise (make your own for strict paleo!)
2 tsp dijon mustard
1/2 tsp honey
1 Tbsp parsley
salt and pepper to taste

Preheat oven to 375. Mix all ingredients together. Form cakes and place on prepared baking sheet. Bake 30 minutes or until golden brown.

Bacon Meatloaf (Paleo)

Because grass fed beef is naturally leaner than most conventional ground beef the bacon is really perfect here because in addition to delicious bacon flavor it keeps the meat super moist.

Bacon Meatloaf
slightly adapted from PaleOMG

1 1/4 lbs grass fed ground beef
1/4 cup diced onion
2 garlic cloves, minced
1 egg
1/2 cup almond flour
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp Worcestshire sauce
salt and pepper to taste
5-6 slices organic, nitrite and nitrate free bacon

Preheat oven to 400 degrees. Mix all ingredients except bacon together. Add meat mixture to loaf pan and cover the top with bacon slices. Cook for 45 minutes, remove from pan to store leftovers (there will be a lot of drippings in the bottom).

This was moist and flavorful enough that I ate it plain with a large salad but you could add your favorite/homemade ketchup or BBQ sauce, if that’s your thing.

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
March 2012
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