Paleo Mashed Sweet Potato Casserole


  • 4-6 large sweet potatoes, peeled and chopped into 1″ chunks
  • Several handfuls of chopped walnuts
  • 1/2 cup coconut milk (canned, full fat)
  • 1/4 cup pure maple syrup
  • 1 Tbsp cacao powder
  • 1 Tbsp vanilla extract
  • 1 Tbsp cinnamon
  • 2 heaping Tbsp melted coconut oil, separated
  • Salt to taste


  1. Place peeled and cut sweet potatoes in a large soup pot filled with water.
  2. Bring water to a boil, and boil sweet potatoes until soft, about 20 minutes.
  3. Drain sweet potatoes and place in a large bowl or mixer.
  4. With mixer or hand mixer, mash sweet potatoes on low to keep from getting lumpy or “glue-like”.
  5. Continue to mash and stir, while adding 1 Tbsp coconut oil, coconut milk, salt, vanilla, and maple syrup.
  6. Add to casserole dish or pyrex bowl.
  7. Make topping in a separate bowl: cover chopped walnuts in remaining melted coconut oil, add cinnamon and cacao powder and stir into a clumpy mixture. (Feel free to add more cinnamon and cacao to taste).
  8. Cover the mashed sweet potatoes with the topping and bake uncovered at 350 degrees for approximately 20 minutes.

Serves 6-8.

Submitted by Stina.

It turned out really yummy on Thanksgiving by the way!!!

Spicy Sausage & Sweet Potato Soup

This soup is easy to make and totally delicious! Makes 6-7 servings…


  • 1 lb Organic Spicy Sausage (I used Isernio’s Chicken Sausage)
  • 1 sweet potato
  • 2-3 carrot sticks
  • 2-3 celery stalks
  • 2 yellow onions
  • 3 green onions
  • 2 garlic cloves
  • 1.5 tbsp olive oil
  • 1.5 tsp curry powder
  • 7-8 cups chicken broth or stock
  • salt/pepper to taste

The Process:

  1. Start by peeling the sweet potato, roughly chopping all the veggies, and mincing the garlic.
  2. Heat the olive oil in a large skillet on medium-high.
  3. Saute the onion and garlic for a minute or two, then add the sausage. Use a big spoon or spatula to break up the sausage into chunks. Don’t make the chunks too small. You’ll want some bigger chunks that turn into delicious little meatballs when it’s finished. Cook the sausage until it’s just starting to brown.
  4. Add all the veggies and sweet potato. Add the curry powder, using as much as you want. I like curry so I almost quadrupled the amount listed here.
  5. Saute everything together, stirring occasionally, until the sweet potato and carrots start to soften. While that’s cooking, add the broth to a large pot and bring it to a boil.
  6. Once the potatoes and carrots are soft, throw everything in the pot and let it simmer for 10 minutes.
  7. Once it’s ready, you can eat it as is or put it in a blender or food processor and puree it. I like the chunky version best.


Contributed by Zach

Butternut Squash, Kale & Bacon Saute


  • A large Frying Pan or Wok
  • 1 lb bacon
  • 2 medium butternut squashes
  • 1 bunch of kale (chopped)
  • 3-5 cloves of garlic (minced)
  • 1 small bag of broccoli/carrot slaw mix (or any other crunchy veggies you’d like!)
  • Olive Oil
  • Balsamic Vinegar
  • Salt/Pepper to taste

This one’s simple, easy and delicious! Serves at least 4.

  1. Start by cutting the squash in half and scooping out the guts/seeds. Then cut it up into cubes.
  2. Bring a large pot of water to boil and add squash. Boil squash until the cubes are just starting to get soft. Don’t let them overcook and get mushy!
  3. While the squash is boiling, dice and pan fry the bacon until brown in a large frying pan. Set the bacon aside but save the grease in the pan.
  4. Check the squash. If it’s done, drain it and set it aside.
  5. Saute the garlic and the slaw mix (or crunchy veggies of your choice) for a minute or two.
  6. Add the squash and bacon. Then add all the kale. Mix everything together as best you can (the pan should be pretty full!). Saute everything together until the kale has wilted.
  7. Put everything in a large mixing bowl. Drizzle olive oil over the top (as much or as little as you want, just don’t overdo it!) and add 1-2 tbsp of balsamic vinegar (you can add more if like). Add sea salt and fresh ground black pepper to taste.
  8. Mix together and voila, you’ve got a delicious squash saute!
Contributed by Zach

Paleo Broccoli Quiche


4 Cups Broccoli Florets

6 Eggs

1 1/2 Cups Coconut Milk

1 T. melted Butter

1/4 teas. nutmeg

1/4 both salt and pepper

cheese if desired (1/4 Cup)

Red bell pepper finely chopped

Handful of mushrooms sliced


  1. Preheat oven to 425.
  2. Butter a 13×9 pan.
  3. Cook broccoli in microwave for about 4 min. or until tender.
  4. Whisk eggs, coconut milk, butter, nutmeg, peppers, mushrooms, and salt and pepper together in bowl.
  5. Add broccoli.
  6. Pour in 13×9 pan and bake about 20 minutes or until cooked through.

Sometimes I add Bacon, or sausage, you can get creative! Enjoy!

Contributed by Lori

Almost Oatmeal Raisin Paleo Cookies

The groceries:

1/2 cup pitted dates that you chop into chunks

3/4 cup almonds

1/4 cup macadamia nuts

1/2 cup shredded unsweetened coconut

1 teaspoon coconut oil

1 Egg

1/2 cup raisins

1/2 tsp cinnamon

The process:

  1. Preheat oven to 350.
  2. Put nuts, dates, coconut, oil, and cinnamon in the food processor with the S blade on it.  Pulse until nuts and dates are broken down and it resembles loose crumbs.
  3. Pour into mixing bowl and add in egg and raisins.  Use your hands to mix together.
  4. Use an small ice cream scoop to get uniformly sized cookies.  Pat down until they’re relatively flat. The shape doesn’t change while baking!
  5. Put on an ungreased cookie sheet.
  6. Bake for about 30 minutes. They’re done when they look done. What can I say…?
  7. Cool on a wire rack and enjoy!

Makes about 12 cookies.

Submitted by Annie Mac

Cinnamon Apple Cake

The groceries:

1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup creamy roasted almond butter
2 dates
2 eggs
1 tablespoon vanilla extract (optional)
2 tablespoons cinnamon (or..?)
½ teaspoon celtic sea salt

The process:

  1. In a food processor combine apple, oj and almond butter and pulse until well blended.
  2. Pulse in dates, eggs, vanilla, cinnamon (yes 2 tablespoons), and salt.
  3. Pour batter into a greased 8×8 inch Pyrex baking dish.
  4. Bake at 350° for 32 to 36 minutes.

It’s like eating an apple with almond butter….right? SO good, and SO easy.

Submitted by Annie Mac

Paleo Pumpkin Pie (or custard, if you will)


1 cup canned pumpkin puree
1 tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
2 pinches of grated nutmeg
2 organic eggs
2 Tbsp grade B maple syrup (optional)
1 tsp vanilla extract (find the no sugar kind!)
1 cup coconut milk (full fat)


  1. Pre-heat the oven to 350 degrees.
  2. Set a pot of water on to boil (enough water to fill the baking pan as directed below).
  3. Combine pumpkin and all spices in one bowl.
  4. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla, and coconut milk.
  5. Whisk the egg mixture into the pumpkin mixture until well combined.
  6. Pour the custard into 6- 1/2 cup ramekins.
  7. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins.
  8. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (I’m pretty sure mine took a bit longer to bake, but it may be my oven!)

Serve warm or chilled. Serves 6.

Submitted by Annie Mac

Paleo Carrot Cake


3 cups blanched almond flour
2 teaspoons celtic sea salt
1 teaspoon baking soda
1 generous tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
4 dates, chopped and pitted
¼ cup grapeseed oil (or almond oil)
3 cups carrots, grated (I used my food processor after hand grating 1 cup and nearly taking my thumb off)
1 cup walnuts, coarsly chopped


  1. In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg.
  2. In a separate bowl, mix together eggs, dates and oil. I throw it all in the vitamix to pulverize the dates.
  3. Stir carrots and walnuts into wet ingredients.
  4. Stir wet ingredients into dry.
  5. Place batter into 2 well greased, round 9 Inch cake pans (I used two 8×4 bread pans).
  6. Bake at 325° for 35 minutes (I baked them for about 40 minutes, but check them at 35 minutes by inserting a toothpick in the center and ensuring it comes out clean).
  7. Let it cool completely before removing from the pan. It sticks.

*Also makes great muffins!

Submitted by Annie Mac

Moroccan Chicken

The groceries:

For the chicken:
1 ½ lbs. chicken breasts, cut into chunks
2 t  paprika
1 t coriander
1 t cumin
½ t cinnamon
¼ t red pepper flakes

For the tasty stuff that goes in the salad:
2 heads romaine lettuce
4 small golden beets
1 small-to-medium butternut squash
toasted almonds
dried cherries (or cranberries–something tart will work best)

For the dressing:
juice 1 lemon
juice 1 lime
½ avocado
1-2 T vinegar (champagne or cider)
¼ – ½ c avocado oil (olive oil will work too)

The process:

  1. Preheat your oven to 400ºF.
  2. Peel the beets and butternut squash (+remove the seeds).
  3. Chop into small pieces, salt/pepper and oil the pieces.
  4. Roast until the squash is soft, about 20 minutes (depending on how big the pieces are).
  5. While the veggies are roasting… In a large bowl, combine all the spices together.
  6. Toss the chicken pieces into the bowl and coat them evenly with the spice mixture.
  7. Heat a saute pan over medium-high heat and saute the chicken until cooked
  8. through.
  9. Remove from the pan and add to the serving bowl.
  10. Wash and chop the lettuce.
  11. Add it, along with the rest of the “tasty” ingredients to the serving bowl. Add the squash and beets too.

For the dressing… Combine all ingredients into a small food processor and process until smooth. Of course, you could use a whisk and bowl, in lieu –just make sure you’ve smashed the avocado up before adding it to the dressing. * This dressing is RAD on everything. Seriously everything.

Submitted by Annie Mac

Paleo Mole(ish) Sauce

The groceries:

2 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1 can diced tomatoes (no added salt)
1 red bell pepper, chopped
2 chipotle peppers, chopped (soak for an hour before hand in bowl to
rehydrate peppers)
8 oz. vegetable or chicken broth (organic, low sodium)
2 T almond butter
2 T organic cacao powder, unsweetened
4 dates, pitted and chopped
I had a bit of trouble finding chipotle chiles, but after many stop,
dried chipotle chiles were found. Before you make the recipe, soak
them in enough water to cover them for about an hour. Chop and use
about 1/4c of water they soaked in and add to sauce to thin.
fresh cilantro, chopped (for garnish)
Now be creative on whatever you want to serve this on- roast up some
chicken or scramble some eggs.

The process:

  1. Heat oil in pan on medium heat, and saute onions until translucent.
  2. Add garlic and spices. Keep cooking as the spices will get fuller.
  3. Add diced tomatoes, peppers, chipotles, broth, almond butter, and cocoa.
  4. Simmer for about 10 minutes.
  5. Cool slightly, and puree in blender or food processor.
  6. Set aside… depending on the size of your food processor you may need to puree in small batches.

Now your mole is done – enjoy!

Submitted by Annie Mac