Paleo Lemon Bread with Lemon Glaze


Makes 1 loaf


  • 6 eggs
  • 1/4 cup coconut oil or butter, melted
  • zest from 2 lemons
  • juice from 2 lemons plus enough milk of choice (coconut, almond) to equal 1 cup
  • 1/3 cup honey
  • 2/3 cup coconut flour (do not substitute another flour)
  • 1 heaping teaspoon baking soda
  • 1/4 tsp salt

Lemon Glaze:

  • 2 Tbsp butter or coconut oil
  • 2 Tbsp honey
  • 2 Tbsp milk of choice
  • zest and juice from 1 lemon
  • 1/2 tsp pure vanilla extract


  1. Preheat oven to 350 degree farenheit.
  2. Combine all bread ingredients in a mixing bowl and mix well. Pour into a greased pan and bake for 32-45 minutes or until golden on top and the middle is cooked through. Remove from oven and let cool.
  3. While the lemon loaf is baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon loaf is finished cooking and cooling. Pour the glaze all over the top of the loaf. Refrigerate the loaf at least 30 minutes – 1 hour until both the glaze and the loaf firms up a bit.
  4. Enjoy! Store leftovers in the refrigerator.

Primal Chicken Pot Pie Muffins


From Primally Inspired (


  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. thyme
  • 1 tsp. basil
  • 1/2 tsp. garlic powder


  • 1/2 cup + 2 Tbsp milk (I used almond)
  • 4 Tbsp. butter, room temperature (I used Kerrygold)
  • 3 eggs
  • 1 cup cheddar cheese, shredded (I used Kerrygold)
  • 2 Tbsp. coconut oil, melted


  • 1/2 cup carrots, finely diced
  • 1/2 cup potatoes, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 1/2 cup green onions, diced
  • 1/2 lb chicken, diced


  1. After cutting/dicing/shredding all ingredients, heat oven to 350 F and place 12 muffin papers (I used foil ones) in a muffin tin.
  2. Combine all dry ingredients in large mixing bowl and set aside.
  3. On medium heat cook diced chicken in a small amount of coconut oil for 3-5 minutes, cooking about half way. Remove and set aside.
  4. In same pan, saute vegetables (carrots, potatoes, bell pepper, and onion). Add more coconut oil if needed (or butter) and cook for about 5-8 minutes, stirring frequently. Set aside.
  5. To dry ingredients add milk, eggs, butter, coconut oil, and cheese. Mix until all flour is dissolved.
  6. Add 3/4 each of chicken and vegetables. The rest will be used to top batter. Mix until well combined.
  7. Divide evenly in muffin compartments. Top off batter with the rest of the ingredients, shred more cheese over muffin tops.
  8. Bake for 18-30 minutes, until tooth pick comes out clean and top and brown.

Roasted Spaghetti Squash



From Well Fed, Melissa Joulwan


1 large spaghetti squash

3 tablespoons water

Preheat oven to 375 F. Cover a large baking sheet with parchment paper.

Cut the sqush in half lengthwise. Scoop out the seeds and pulp with a large spoon.

Place squash cut side down on the baking sheet. Sprinkle water onto the paper around the squash. Roast until the squash is tender, but not mushy, 30-40 minutes. Place baking sheet on cooling rack, and, using a hot mitt, turn the squash cut side up to cool.

When it’s cool enough to handle, scrape the inside with a fork to shred the squash into strands.

Alternatively, you can cook the spaghetti squash in the microwave by placing it cut side up in a microwaze-safe dish along with 1/4 cup water. Cover with plastic wrap and cook on high for 10-15 minutes, depending on the size of the spaghetti squash.

Toss the spaghetti squash with a variety of yummy ingredients, such as butter, coconut oil, spaghetti sauce, spices, ground meat. The varieties are endless!

Buckwheat Pancakes


1 cup buckwheat flour

2 Tbs coconut sugar or stevia

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp cinnamon

1 egg, whisked

1 cup buttermik*

2 Tbs melted coconut oil

1/4 cup Enjoy Life chocolate chips or fresh blueberries (optional)

Mix dry ingredients together. Add egg, buttermilk, and melted coconut oil to dry mix, stirring until well mixed. Fold in chocolate chips or blueberries, if using. Heat a skillet on medium and add a tablespoon of grassfed butter or coconut oil.  Once the pan is heated, place a small amount of the batter in the pan, allowing the pancakes to cook until air bubbles begin to form. Flip pancake and cook through. Top with grassfed butter, maple syrup, and/or bananas. Enjoy!

*I make buttermilk by adding a tablespoon of apple cider vinegar to coconut or almond milk and allowing it to sit for two minutes or so. You can also use regular buttermilk if you consume dairy.