Paleo Vanilla Muffins

I love this recipe, given to my by my sister-in-law. It’s very easy and satisfies that sweet craving. I serve it with strawberry sauce and it’s so yummy!

Vanilla Muffins

3 cups almond meal

1 tsp salt

1 tsp baking soda

1/2 cup raw honey

2 eggs

1 tsp vanilla extract

1/2 cup coconut oil (melted)

Preheat the oven to 180C.

Mix the dry ingredients in a mixing bowl.

In a separate mixing bowl, beat the eggs, vanilla and honey with a hand mixer.

Pour the wet ingredients into the dry and mix thoroughly.

Add the melted coconut oil and mix until combined.

Pour into muffin tray (we use a 12 muffin tray) and bake for 20 minutes.

Cool and enjoy!


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Strawberry Sauce

Strawberry Sauce

1 punnet of strawberries

1 tsp of honey

Put both ingredients into a small saucepan and cook on low heat, stirring regularly, until it reaches desired consistency.


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Paleo Crackers


This is one of my favourite Paleo recipes because it is so versatile. You can use the dough for crackers, wraps, or a pizza base! It just depends on how thick you roll it out.


2 cups almond meal
1/2 tsp salt
2 tbsp water
1 egg white
1 tbsp olive oil
1/4 tsp coconut oil (melted)
(1.5 tsp rosemary or herb of your choice)


Preheat oven to 180C (350F)
Combine almond meal and salt (and herbs if you like) in a medium mixing bowl.
In a small bowl mix water, egg white, olive oil and coconut oil.
Pour wet ingredients into dry and stir until you’ve created a dough.
For thin, crispy crackers, place half of the dough between 2 sheets of baking paper and roll flat.
Remove the top piece of baking paper and cut the dough into cracker-sized squares (I use a pizza cutter).
Repeat with the second half of the dough.
Transfer to baking sheets.

Bake for 10 minutes or until golden brown and crispy.
Let cool and serve with dip of your choice.


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Paleo Cereal


Matt and I were getting a little bored of having bacon and eggs every morning so we came up with this super simple recipe for Paleo cereal. It’s basically like granola, without the oats.


4 cups of nuts and seeds (we use cashews, almonds, pumpkin and sunflower seeds)

1/4 cup shredded or desiccated coconut

Honey to tast (we use about 1-2 tbsp)

Salt to taste


Simply toast the nuts, seeds, and coconut on a baking tray until the coconut starts to turn golden brown.

At this point you can put it in the food processor for a couple of seconds if you prefer to.

Melt the honey in a microwavable dish (it makes it easier to coat the cereal evenly).

Mix the nuts, seeds, coconut, and honey together in a bowl. Add salt to taste.

Almond milk can be somewhat labour intensive to make (although I may post the recipe at some point because it is pretty fun) so we’ve been buying this milk from Woolworths. It’s $3.79 a litre and doesn’t have any naughty additives.

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Delicious Dark Chocolate Cake

This recipe also came from my sister and it is SO good and SO easy! All of the non-paleo eaters I’ve given it to have really loved it as well so trying this one is a must!

Chocolate Cake


1 cup almond flour

1 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1/2 cup coconut oil, melted + a tablespoon or so for greasing the pan

4 eggs

1 tsp vanilla

3/4 cup honey


1.  Preheat oven to 180 degrees Celsius and grease a glass pan with coconut oil (9×13 for thin cake, I used an 8×8 for a nice thick cake).

2. Combine dry ingredients and set aside.

3. Whisk wet ingredients together.

4.  Pour wet ingredients into dry ingredients and stir until combined.

5.  Bake for about 25-30 minutes, until set in the center.


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Nut Slice


This is my absolute favourite Paleo snack. I often make it on the weekend to have throughout the week. It satisfies that sweet craving and fills you up, which really does make it an ideal Paleo snack. I would highly recommend trying it!

Nut Slice

Preheat oven to 180°C (350°F)

2 cup mixed nuts and seeds (I use almonds, cashews, pumpkin seeds, and sunflower seeds)

1/4 cup unsweetened shredded or desiccated coconut

1/2 cup almond butter

1/2 cup coconut oil

1/2 cup of raw organic honey

1/2 cup almond meal

3 tsp pure vanilla extract

2 large eggs

1 teaspoon sea salt

1/2 cup unsweetened shredded or desiccated coconut to sprinkle on top

On a baking tray, toast nuts, seeds, and shredded coconut until golden brown. In order for them to cook evenly, you need to shake up the tray at least once during cooking.

While the nuts and seeds are toasting, in a glass mixing bowl, melt, almond butter, coconut oil, and honey  (about 1 minute). Remove from microwave and stir until smooth. Add vanilla extract and sea salt. Mix thoroughly.

Once toasted, pour nut and seed mixture into a food processor and pulse until nuts and seeds are chopped – about 5-10 seconds depending on desired consistency (I like chunks so I pulse for about 7 seconds 🙂 )

Fold nut mixture and almond meal into your bowl with the honey mixture and mix thoroughly.

Add whole egg and mix thoroughly.

Pour mixture into an 9×13 baking pan lined with baking paper

Cook in a preheated oven at 180°C (350°F) for 10-15 minutes, until it begins to set.

Remove from oven, sprinkle shredded coconut on top and place under broiler until top begins to brown. Remove from oven.

Let cool for 10-15 minutes and cut it up.

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Sun-Dried Tomato Meatballs and Creamy Pesto

Here’s a delicious recipe from Everyday Paleo (a great website) that my sisters tried and then passed on to me. I used half of the garlic suggested in the recipe and it was still fairly garlicky, but delicious! Overall, it went pretty well for a first try and it was fancier than our everyday Paleo meals, which was nice for a change 🙂 And the leftover pesto was great because it went with all sorts of things!

Sun Dried Tomato Meatballs with Creamy Pesto

2 lbs (1kg) ground beef

2 tablespoons minced chives

2 tablespoons minced fresh basil

½ cup minced sun dried tomatoes packed in olive oil

2 -3 garlic cloves minced

1 teaspoon sea salt

1 teaspoon black pepper

1 tablespoon coconut oil

Creamy Pesto

1 cup walnut halves

½ cup extra virgin olive oil

2-3 garlic cloves

½ teaspoon sea salt

2 cups fresh basil leaves

¼ cup sun dried tomatoes

½ cup coconut cream (Chill overnight one 13.5oz can of full fat coconut milk and the cream will solidify on the top, scoop this out to measure your 1/2 cup of coconut cream.  Save what’s left for a soup or curry.)

1. Preheat your oven to 375F (190c).

2. Mix all of the meatball ingredients together EXCEPT for the coconut oil and shape into golf ball size meatballs.

3. Heat a skillet over medium to medium high heat and add the tablespoon of coconut oil.  Once the oil is melted and the skillet is hot, add the meatballs.  Brown the meatballs on all sides in the hot pan.

4. If your skillet is oven safe, cover it and transfer to the oven and cook for an additional 7-10 minutes.  If the skillet is NOT oven safe, move the meatballs to a large baking dish, cover and cook in the oven for an additional 7-10 minutes.

5. While the meatballs are cooking, prepare the pesto as instructed below.

6. To a food processor or blender add the walnuts, olives, garlic, and salt and process until smooth.

7. Add the remaining pesto ingredients and process again until smooth.

Zucchini ‘Pasta’

Cut zucchini into strips

Sautee in olive oil in a frying pan until cooked

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