Paleo Broccoli Salad

  • 1 lb broccoli
  • 3/4 c slivered or chopped almonds
  • 1/2 c raisins ( I used golden raisins)
  • 6 slices bacon
  • 1/2 c rendered bacon fat (drippings) or olive oil
  • 1/4 c red wine or apple cider vinegar
  • Salt and pepper
  1. Set your oven to 375ºF.
  2. Place the bacon slices on a baking sheet and bake until they’re brown and crispy, about 25 minutes.
  3. While the bacon is cooking, get out a large bowl. For the broccoli, use your hands to remove the leaves on the base of the broccoli. With a knife, trim off the tough outside of the broccoli stem, so you’re left with the tender, pale green center. It shouldn’t be more than a couple millimeters thick–so don’t hack! Chop up the stem into tiny, bite-size pieces and do the same with the florets.
  4. Add the broccoli to the bowl, along with the vinegar, almonds, raisins and salt & pepper.
  5. Once the bacon is done, remove from the oven and let it cool.
  6. Once cooled, chop or use your hands to crumble up the bacon and add it to the bowl. Pour 1/2 c of the rendered fat (drippings) from the bacon directly into the bowl.
  7. Toss everything together! Made this over the weekend and it was pretty yummy, sweet and salty 🙂

Contributed by Steph!

Paleo French “Toast”!

  • 2 eggs
  • 1/8 tsp almond extract
  • 1/4 tsp all spice
  • 1 tsp cinnamon
  • 2 packets stevia
  • Eggplant
  1. Peel the skin from the eggplant  and slice into as many pieces as you want to use. (Don’t make them too thick!)
  2. Now just use that like your bread and ta-da! Mix the eggs, spices and stevia together in a bowl and dip each eggplant slice into the mixture so the back and the front is covered.
  3. Immediately place into a oiled (I used coconut oil) pan (appox medium heat).
  4. Cook enough so that the egg mixture starts to brown a little on the edges, then flip.
  5. We topped them with 100% maple syrup- veryyyyy small amount.
  6. Enjoy!!

Contributed by Stephanie.