Paleo Coffee Spiced Pot Roast

Paleo Coffee Spiced Crock Pot Roast

Coffee Spice Rub
2 tablespoons coffee grounds
½ teaspoon ground chipotle (or chili powder for less smokey flavor)
1 teaspoon unsweetened cocoa powder
¼ teaspoon cinnamon
½ tablespoon garlic powder
1 tablespoon dried parsley
1 tablespoon cumin
1 teaspoon sea salt
(Mix all of the spice rub ingredients together and set aside.)

3 lb Beef Roast
1 large onion, sliced
1 cup beef broth
1 tablespoon coconut oil

1. Heat your coconut oil in a skillet over medium to medium/high heat.
2. Rub all of the spice rub onto the roast, making sure to cover all sides.
3. Place the roast into the hot skillet and sear for 3-4 minutes on each side. You want it to make a nice crust on all sides of the roast without losing the rub and/or burning the roast!
4. Place your sliced onions in the bottom of the crock pot.
5. Once your roast has been seared on all sides, place it in the crock pot on top of the onions.
6. Add your broth, cover and cook on high for 5-6 hours .


Paleo Triple Meaty Meatloaf

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1 lb grassfed ground beef
1 lb grassfed ground veal
1 lb grassfed ground hot italian sausage (or removed from link casings)
2 eggs, whisked
3/4 c almond meal
1 1/2 tbsp fresh parsley, chopped
1 1/2 tbsp fresh oregano, chopped
1 1/2 tbsp fresh basil, chopped
1 tbsp chopped garlic
1 cup parmesean cheese (optional)
salt / fresh ground pepper (to taste)
1 tbsp chopped red pepper (optional)
1 medium onion, chopped finely (I sometimes use a few shallots instead for a slightly sweeter taste)

Preheat oven to 400*. Mix everything together and then mold into a loaf in a large baling pan. (This will cook through faster if you split it into 2 loaf pans OR make mini meatloafs in muffin tins!) Bake at 400* for about 55-65 minutes. Be sure to cut into the center of the loaf before turning the oven off to make sure that it’s fully cooked. Enjoy!

Paleo Stuffed Eggplant

Paleo Stuffed Eggplant








(I actually stole this pic from the internet cause I forgot to take one when I made this yesterday….it looked JUST like this though!) 🙂


For the Sauce:

  • EVOO
  • 1 tbsp chopped garlic
  • 1 tbsp fresh chopped basil
  • 1 tbsp fresh chopped oregano
  • salt / fresh ground pepper
  • 1 tsp crushed red pepper (optional)
  • 2 16-ounce cans of chopped tomatoes (no salt added)
  • 1 16-ounce can of tomato sauce (no salt or anything added)
  • 3 tbsp Romano/Parmesan cheese (optional)

For the Pesto: (I used a recipe from PaleOMG that I recently tried and loved.  You can find it here.)

  • 1/2 cup walnuts
  • 1 cup fresh basil
  • 1/3 cup olive oil
  • juice of 1 lemon
  • 1 garlic clove
  • salt and pepper to taste
  • pinch of garlic powder

For the Eggplants/Stuffing:

  • 2 Large eggplants,  halved lengthwise
  • EVOO
  • 1 medium white onion, finely chopped
  • 1 tbsp dried thyme (fresh would work great too)
  • salt / fresh ground pepper
  • 1 pound ground turkey (can use grassfed veal or beef too!)
  • freshly grated fresh pecorino cheese, for topping (optional)
  • 2 tbsp fresh pesto sauce (see recipe above)
  1. Preheat over to 350°.
  2. In a medium sauce pot, cover the bottom of the pot with EVOO and set to medium heat.  Then  add your chopped garlic and spices. Cook for several minutes.
  3. Add your chopped tomatoes to the pot and cook for several more minutes.  Then add your sauce and continue cooking for as long as possible.
  4. If you choose to add the romano/parmesan cheese, wait until about 30 minutes prior to serving.
  5. While your sauce is cooking, cut the eggplants in half, lengthwise and remove the flesh from the center – reserving for use later.
  6. In a separate pot, bring water seasoned with a little salt to a boil and add your eggplant “boats” to the pot.  Let them cook for about 3-5 minutes, or until tender.  Drain from water and save for later.
  7. Chop up the flesh that you have removed from the epplants as you will be using it in the meat mixture.
  8. In a large, deep skillet, heat 3 tablespoons of olive oil until shimmering. Add the onion and cook until translucent.  Then add in the eggplant flesh and continue cooking until soft. Then add in your ground meat, salt, pepper, and thyme.  Continue cooking until the meat is cooked all the way through and no longer pink.
  9. While your meat mixture is cooking, make your pesto.
  10. Add your walnuts, garlic clove, and basil to the food processor and turn on. Then begin to add the olive oil while the food processor is still running. Then add the lemon juice and salt and pepper. Taste to see if you need more basil or lemon or salt and pepper.
  11. Once the meat mixture is thoroughly cooked, add in 2 tbsps of pesto and continue to cook for about 5 more minutes.
  12. Then add a little of your sauce to the meat mixture and cook for another 5 minutes.
  13. After everything is done cooking, add a little of the sauce (just the red sauce) to the bottom of a baking dish, then place your eggplant “boats” on top of the sauce.  Spoon the filling into the eggplant shells.
  14. Spoon about half of the sauce over the eggplants and sprinkle with the remaining of grated romano/parmesan (if you choose to use the cheese).
  15. Bake the eggplant until browned and bubbling, about 35 minutes. Let cool slightly, then serve, passing the remaining tomato sauce on the side.
You can also make this ahead of time and refrigerate overnight. Bring to room temperature then reheat in a 375° oven.

Figgy Date Nutty Bars

Figgy Date Nutty Bars


¾ c dates
¾ c figs
½ c almond meal
1 orange, juiced

½ c almonds
½ c cashews
1 tbsp honey
½ tsp vanilla
½ almond extract
½ tsp salt
1 tbsp cinnamon
¼ c shaved coconut
1 ½ tbsp. honey


1) Preheat your oven to 350.
2) Take out your food processor and throw all of the crust toppings in and chop them up until they make a kind of paste/doughy type mixture.
3) Spread evenly on the bottom of a greased 9X9 glass pan (I actually used one a little smaller so that the crust would be a bit thicker).
4) Bake for about 10 minutes or so…until it browns a little.
5) Make your topping while the crust bakes. Add all of the topping ingredients, except the coconut and honey, to the food processor, and use the pulse button to chop it up a bit and mix everything around. You can chop this up as small as you like but I wanted kind of medium sized chunks.
6) Add the topping on to the crust and then throw it back in the oven for another 10 minutes or so.
7) Add the shaved coconut and honey to the top and put back in the oven for another 3-5 minutes.
8) Eat. Yummers!!

Boneless Chili Lime Wings

Boneless Chili Lime Wings



1 Package Boneless Chicken Wings/Thighs
2 Limes – juiced
1 ½ tbsp Organic Tomato Paste
Salt/Pepper to taste
½ tbsp dried Oregano
½ tbsp dried Basil
½ tbsp dried Thyme
1 ½ tbsp Olive Oil
¾-1 c Water (you may need to use more or less depending on what kind of consistency you want. I like my sauce a little thicker so I didn’t use much but wanted to make sure to tone down the tomatoey flavor a bit.)

  1. Preheat the oven to 350.
  2. While the oven is heating up, prepare your sauce. Add everything except the chicken to a small sauce pan.
  3. Cook it up until it boils a bit to get some of the tomato flavor to cook off and for the other flavors to really come out.
  4. While your sauce is cooking, remove any excess fat from your boneless chicken thighs. I cut mine up into smaller pieces so that each piece would be nice and flavorful with the of chili lime sauce.
  5. Once you’re sauce is finished, remove from heat.
  6. Toss your chicken pieces in the sauce and coat well.
  7. Put the chicken in a greased baking dish, along with any leftover sauce.
  8. Bake for about 20 minutes or until the chickens are fully cooked.
  9. Eat. Lick your fingers clean (even though this is prob weird since you’re likely eating these with a fork. Whatevs.) Repeat.


Paleo Mayo

I just realized that I posted the last recipe which used paleo mayo, but didn’t provide the recipe.  There are several to choose from, all of which are delicious…just depends what kind of flavor you are going for.  I tend to stay away from olive oil in my mayo because it makes the flavor too strong for me.  I use this:

Paleo Mayo

2      Egg Yolks
2 tsp  Apple Cidar Vinegar
Salt/Pepper to taste
Cayenne Pepper to taste
1 tsp  Dry Mustard
Walnut Oil
Grapeseed Oil

  1. Add your yolks to your food processor and give them a good spin.
  2. Add the vinegar through the little tiny hole at the top of the processor and mix that up as well while the processor (all while the food processor is running).
  3. Using that same little hole, slowly add in your oil.  I like to use equal parts of both oils.  Continue adding the oils until your mayo is the consistency that you’d like. I generally use about ¼ cup of each.
  4. Salt and pepper to taste.
  5. Add in the cayenne pepper and dry ground mustard.
  6. Turn the food processor back on to mix everything all up, real nice like.
  7. Chill in the fridge.
  8. Add to things to make them more delicious.

**I sometimes add ½ of a ripe avocado to my mayo too.  It’s super-duper delicious and makes it even better.

Paleo Corned Beef Dip (or spread if you prefer)

Paleo Corned Beef Dip/Spread



1 Package Uncured Corned Beef (I got mine from Whole Foods)
3 tbsp. Paleo Mayo
Salt/Pepper to taste
2 tbsp. Dill (Lots)
1 ½ tbsp Dried Onion Flakes

  1. Chop up the corned beef. I chopped mine pretty small so that it would fit nicely into bit size scoops on my plantain chips.
  2. Mix in your paleo mayo and all the other ingredients.
  3. Put in the fridge to chill for a few hours so that all of the flavors blend nicely together and it gets…wait for it….cold!
  4. Serve with plantain chips. I haven’t tried this with celery or anything yet but I’m guessing it will be just as tasty. I just happen to love me some plantain chips. They are like crack.
  5. Eat. Duh.