Category Archives: Recipes

Quick and easy paleo granola

granolaDo you have children? I do! Without them, I’d likely never even think about making granola. But they dig it, and they are bored with eggs. Heck, one of them doesn’t even eat eggs. A friend of mine (hi, Sharon!) shared her homemade granola with our class recently, and she mentioned ingredients like almonds, cocoa powder, and honey. I went home and forgot about it. Until about a week later, when there was drama because of a lack of “decent breakfast foods”. I checked my pantry and found some ingredients, I thought would work. And did it ever! Here’s what I did.

3 cups almonds
1 cup walnuts
1/2 cup chia seeds
4 tbsp unsweetened cocoa powder (or whatever you prefer)
1/2 cup honey (warmed up)
1/2 cup melted coconut oil


In a food processor, blend the almonds and walnuts, until you have some bigger pieces and some nut meal. Add the chia seeds and cocoa powder and stir them in until well combined. Finally add the honey and coconut oil and mix until completely combined. I did this with a spoon. You can add a little more liquid if needed. Spread out on a cookie sheet lined with parchment paper and bake at 200F for about 30 minutes. Set out to cool completely and fill into jars. Enjoy with yogurt, coconut milk, ice cream, or just by the handful. 🙂

Grokette proudly presents FastPaleo Top 100 of 2013

JG-FPT100o2013_flat-1-600Lots of blood, sweat, and tears went into this amazing project. The FastPaleo Top 100 of 2013 is the only one of its kind, a community ecookbook with recipes from all over the world. All of these recipes have been shared with during 2013, and I am so happy, that the contributors agreed to have them featured in the Top 100. You’ll find recipes from New Zealand, Sweden, Spain, Canada, the United States and other countries.

As a bonus you will receive 4 mini ebooks with another total of 40 recipes.

By purchasing the Top 100 you not only receive a top quality, easy to access book in a beautiful format, you also support my work here, and help me pay my bills! I can’t thank you enough for following me here, and I will continue to post positive content.

Order now HERE!

Marble cake revisited

Picture courtesy of my daughter

My daughter’s birthday party was yesterday, and she requested marble cake. So, I went back to my recipe and found that it needed some tweaking. It turned out absolutely delicious! Yum!




3 cups almond flour
9 eggs
3 tbsp tapioca flour
2 tsp baking powder
5 tbsp honey
2 tbsp unsweetened cocoa powder
1 tbsp vanilla extract
1/3 cup melted coconut oil


Preheat oven to 285F.
Add 4 eggs into a bowl, separate 5 eggs, and add egg yolks to the 4 eggs. Mix with an electric handmixer. Add in almond flour, tapioca flour, baking powder, honey, vanilla extract, and melted coconut oil and mix well until you have a nice batter.
Beat egg whites until peaks form.
Pour half the batter into separate bowl, and fold in half of the egg whites gently.
Add the unsweetened cocoa powder to the other half of the batter, mix it well.
Fold other half of egg whites into the chocolate batter.
Pour the chocolate batter into a greased bundt cake form. Pour the white batter on top. Use a fork to create a marbling effect. (For this birthday cake, I actually put layers of chocolate and white on top of each other.)
Bake for one hour, remove from the oven and turn over within a few minutes.

Yummy Banana Pancakes

IMG_1203I eat eggs for breakfast almost all the time. So making pancakes is always a special treat. Today I made these delicious banana pancakes, and I apologize for the terrible picture. There was a crowd of ravenous children, waiting to attack them, and made the table shake.


Yummy Banana Pancakes


3 bananas
4 eggs
1/3 cup + 1 tbsp coconut flour
1/2 tsp baking powder
1 tbsp honey


Add the bananas and eggs in a bowl and mix with a hand mixer until nice and fluffy.

Add the coconut flour, baking powder, and honey, and keep mixing. Let it sit on the counter for a few minutes. Heat a pan to medium low heat. Depending on what pan you use you’ll want to use coconut oil. I have this white ceramic pan, that doesn’t actually require any oil.

Cook the pancakes until they start looking fluffy (yes, they even develop some holes indicating that they’re ready to be flipped). Carefully flip them and cook for a few more minutes.

You’ll know that paleo pancakes sometimes act a bit different than regular ones, as their consistency simply is a different one. It helps to have a super thin spatula and sometimes to tilt the pan a bit to flip the pancakes.

These pancakes really were a big hit with my family. You can enjoy them with almond butter, syrup or plain, as they’ll have plenty of sweetness from the bananas.

Potato salad

IMG_0700Ah yes, the potato… what to do about the potato, that has been declared a no no on the paleo diet. There is evidence that the potato has been around for over 7,000 years, and it has ensured the survival of many, when cold winters and wars killed everything else that was edible. The potato is a starch and high in carbs, so eating it on a daily basis, if you’re trying to lose weight may be the wrong approach. However, I love potatoes, and especially during times when I work out a lot and I increase my carb intake, the potato makes for a great side to my meat and vegetables. The potato contains, believe it or not vitamin C, potassium, and B6. There are also trace amount of riboflavin, thiamine, folate, magnesium, phosphorus, iron and more. Sure, you can get all of these nutrients elsewhere, but if you’re a lover of potatoes, then enjoy them now and then… like in this….

Super Delicious Potato Salad

8 medium size potatoes
2 cucumbers
1 small onion
5 tbsp oil
3 tbsp red wine vinegar
2 tbsp mustard
salt and pepper to taste
1/4 tsp nutmeg
1/4 tsp curry powder


Cook and peel the potatoes and set them aside to cool completely. When they’re cooled, cut them into 1/4 inch slices. Slice the cucumbers super thin. The thinner the better. Chop the onion into very small pieces.

In a salad bowl combine 3 tbsp red wine vinegar, 5 tbsp oil of your choice, 2 tbsp Dijon mustard, a quarter teaspoon nutmeg, a quarter teaspoon curry, salt and pepper to taste. Mix until well combined, then add onions, stir well, and finally add potatoes and cucumbers. Combine well.

Taste to see if you need to add anymore spices or vinegar. The potatoes really soak up the moisture, so it’s possible you’ll have to add a little.

This potato salad is a family favorite, and has been in my family since I was a kid.


Paleo Cinnamon Stars

cinnamonstars2I love Christmas cookies. They are my favorite during the season. They remind me of my childhood, of cozy tea times, of a beautiful tree, of family. Even now, that I eat largely paleo/primal, Christmas cookies are a MUST in my kitchen. This year I’m going to paleofy a bunch of my favorite Christmas cookies, including today’s recipes of “Cinnamon Stars”. I really, really love cinnamon stars, and they have only 5 ingredients.

Ingredients for Cinnamon Stars:

5 cups almond flour
1.5 cups hazelnut meal
1/2 cup coconut sugar (if you like it sweeter, add more!)
2 tbsp cinnamon
5 egg whites


Preheat oven to 280F.
Mix all dry ingredients together.
Beat the egg whites until they are very stiff, and set aside about 5 or 6 tbsp for the glaze.
Bit by bit, add the dry ingredients to the egg whites. Eventually I started using my hands, as the dough will get very thick.
On the counter spread a layer of almond flour and roll out the dough to about the thickness of a pinky. (Yeah, I know, terrible measurement)
Cut out the cookies and place them on a cookie sheet lined with parchment paper. This is so much fun, and kids will love it!!
Mix a little extra coconut sugar (I cheated and used organic raw sugar, because I wanted to) into the remaining egg whites. How much you put in there is really up to you and how sweet you like it. I put in a tbsp. With a brush, spread the egg white glaze on all the cookies.
Bake the cookies around 35 minutes.

You can bake the cookies without the glaze, too. Then add a dark chocolate glaze instead. Whatever strikes your fancy.

And of course… enjoy!

Paleo Apple Fritters

frittersOkay, I realize my food photography leaves much to be desired. I actually have a book called “Food Photography for Dummies” or something like it. Never checked it out… Maybe it’s time I do. 🙂 Well, these are my fabulous apple fritters which had my husband bow to me, and my kids devoured them before I even had a chance to sit at the table. Let’s call it a success, shall we? Of course, I’m  happy to share with all of you. And so, without further ado:

Paleo Apple Fritters

2 large apples (or 3 medium oness)
3 eggs
1/2 cup coconut milk
4 tbsp coconut flour
1 tsp vanilla
1/2 tsp baking soda
2 tbsp coconut sugar
cinnamon to taste

Peel and cute apple into bite sized pieces (you can see on the picture what mine looked like).
Whisk eggs for about a minute, then add coconut milk and continue mixing.
Add, vanilla, baking soda, coconut sugar, and cinnamon and mix in until well combined.
Your last ingredient is the coconut flour. I used a whisk, so I added one tbsp at a time. If you’re using an electric mixer, you can pour it all in at once. When everything is well combined, add the apple pieces and stir them in.
Heat a cast iron pan, until it is really hot, turn to medium heat, add plenty of coconut oil (or whatever oil you choose to cook with), and add the fritters. Experiment with the size and thickness. I found they’re harder to flip, if they’re too thick, so I left them thinner. I made sure they fit easily onto my metal spatula for easy flipping. Cook each side for about 5 minutes, or flip a couple of times to avoid getting them too dark.

They really are super delicious and can be enjoyed without any syrup. Of course this is entirely up to you. As for the sweetener. I like coconut sugar, but of course you could use honey, stevia, or whatever you prefer.

Bon appetit!