A lot of attention has been given to the benefits of following a Paleo diet meal plan, but knowing what to eat – and what to avoid – can be a little confusing at first. The Paleo diet – also known as the Paleolithic diet, Primal diet, or Caveman diet – is based on the eating habits of our hunter-gatherer ancestors.
Whether they ate this way by choice or necessity (you eat what is available, right?), they didn't seem to suffer from many of the conditions and illnesses that are rampant today.
Unfortunately, the “hunter-gatherer” diet differed depending on where a particular group of people lived. So, as a result, the definition of “Paleo” can also vary depending on which plan you follow.
For example, some versions prohibit grains completely while others allow a few non-gluten varieties like rice or quinoa.
Similarly, some Paleo diet experts make room for small amounts of root vegetables such as sweet potatoes, carrots, or rutabaga, while others put these foods on the “avoid” list. But, all versions have a few basic things in common: eliminate processed foods, refined sugar, most dairy, vegetable oils, and gluten.
Mash the bananas. Add the egg and nut butter.
Heat a skillet and melt coconut oil or butter.
Drop pancake batter, flipping to brown both sides
Top with fresh fruit, maple syrup, honey, or butter.
In a medium bowl, whisk together the eggs, water, and melted oil, lard, or ghee
Add in the coconut flour, arrowroot powder (or tapioca), and salt.
Heat oil or lard in a skillet (not too large – I use an 8” pan) over medium heat and pour in 1/3 of batter, making sure it coats the entire bottom of the pan. Cook for about 1 minute then flip and continue to cook for another minute. Cooking time may vary.
*Recipe makes 3 8” tortillas, but they freeze well so go ahead and double or triple the recipe.
*For a sweeter, more crepe-like version, add a dash of vanilla and a pinch of coconut sugar.
*For a more savory version, add spices or herbs such as garlic, basil, thyme, chili powder, paprika, crushed red pepper, or onion powder.
Cut the cauliflower into florets.
Place the florets into a food processor. It works best if you don't try to do too many florets at once. Process until chopped to about the size of a grain of rice.
Spread the “rice” on a lined cookie sheet at 425° for about 15 minutes, flipping once or twice. You can add spices before you put it in the oven if desired.
Alternatively, the rice can also be fried in a small amount of oil with desired spices (not too much or “rice” will go mushy), but you must watch it more closely to make sure it doesn't burn.
Mix together all ingredients except the water
Slowly add the water until mixture is thick and sticky. You want to be able to press it onto parchment paper so increase or reduce water in small increments until you achieve the correct consistency.
Spread about 1/4 inch thick on parchment paper lined cookie sheet.
Bake at 325° for about 30 minutes. Remove from oven, cut into cracker size pieces (I use a pizza cutter). Flip each cracker over and put back in oven for another 30 minutes.
Cool completely and store in an air tight container
Put all ingredients in an oven-safe pot or skillet. Bring to a boil over medium heat.
Cook for about 1-2 minutes, or until the liquid starts to reduce and thicken
Place the pot or skillet in the oven and cook at 350° for about 30 minutes, or until apples are soft and caramelized.
Serve warm with Paleo ice cream (if desired).
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I will continue to share ideas about diet and exercise that have helped me along the way. If you have any questions I can help you with, or if you have any ideas you want to share, feel free to contact me or visit our Q&A forum.