Paleo, Primal and real food lifestyles are gaining in popularity by the day. While the benefits—such as fat loss and stable energy—are enough to convince most people to take the leap and leave their processed food-based diets behind, for others the transition can be pretty overwhelming. If you’re just starting out on your journey to Paleo, this post is dedicated to you.
These five recipes I’ve compiled from my archives can help you make the switch to a gluten- and dairy-free nutrition plan a LOT easier. And, if you don’t tell anyone what they’re about to eat is Paleo, they’ll probably never know!
Slow Cooker Mocha-Rubbed Pot Roast
Slow Cooker Mocha-Rubbed Pot Roast. What’s not to love already? You’re probably thinking, “Coffee? Pot roast? What?!” but rest assured that it’s not like downing a cup of joe. The coffee adds a subtle depth of flavor that the spices alone can’t achieve. The end result was fall-apart tender. If you have time, I highly recommend taking the liquid from the crock pot and reducing it down by boiling until it becomes thicker. It’s nice to drizzle on top, almost like a gravy. Of course, if you’re in a rush, you can skip that step. If you don’t have access to this awesome cold-brew coffee, and java will do. Whole30-friendly.
Simple Paleo Tortillas
Are Simple Paleo Tortillas really possible?! If you’re looking for a really easy Paleo version of a flour tortilla—or a French crepe—look no further. These are pretty much foolproof and are much more flexible than other Paleo tortillas I’ve tried before that mostly use coconut flour as a base. I had a huge bag of arrowroot powder to use up (a gluten-free flour alternative) so this fit the bill quite well. These Paleo tortillas hold up to folding or rolling and can be used in sweet or savory applications, and it’s easy to make a double or triple batch in advance and save them for upcoming meals. They’d also be perfect for making up some tasty lunches on the go, and I think they’d be super popular with kids (of all ages)! I tested these to see how well they’d freeze. I rolled the tortillas up, froze them, and they thawed flexible and easy to fold!
This Paleo Chick-fil-A is dedicated to my friend Ricky. Being from the south, he’s been rattling on about Chick-fil-A for SO long, I finally decided to make a Paleo version for him. It came out so tasty that I’m going to bring some to party this weekend for him to officially try. The secret’s in the pickle juice! It basically brines the chicken which makes it super moist and tender. The recipe easily doubles. Whole30-friendly.
Watermelon Mojito Salad
This Watermelon Mojito Salad recipe was inspired by a Southern California road trip I took with one of my best friends. There may have been some mojitos consumed. I decided to make a mojito-esque—but clearly non-alcoholic—dish that would capture the flavors of this iconic Cuban drink. Plus watermelon. I love watermelon. Whole30-friendly.
Cinnamon French Toast Panna Cotta
Cinnamon French Toast Panna Cotta is a riff on a traditional Italian panna cotta, but mine is dairy-free. Usually panna cotta is made from a combination of milk, cream, sugar and gelatin—creamy with a slightly firm texture. Of course, there’s no actual bread in my version, but I incorporated all my favorite French toast flavors: the butteriness from the ghee, richness from the egg yolks, warmth from cinnamon and of course a bit of sweet from maple syrup. A bit of crumbled crispy bacon on top gives a savory counterpoint to the sweetness. And of course, I used coconut milk to keep it dairy-free. Seriously delicious. Keep in mind that this panna cotta doesn’t set up like super-firm gelatin desserts. I serve it in small Mason jars for a few small, rich bites.