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Recipe Categories: Breakfast | Lunch | Dinner | Desserts | Snacks


Paleo Chocolate Chip Banana Bread Muffins - Good to Make For Special Occasions 


  • medium-sized ripe bananas mashed
  • eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup cashew butter or almond butter
  • 2 tbsp maple syrup -organic
  • 1 tsp vanilla extract
  • 1/3 cup coconut flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips + more for topping


  1. Preheat oven to 350. Line a 12-cup muffin pan with baking cups, or spray well with cooking spray if using a non-stick pan. Mix the bananas, eggs, coconut oil, cashew butter, vanilla, and maple syrup in a large bowl (using an immersion blender is preferred) until well combined.

  2. In a smaller bowl, mix the remaining dry ingredients (except for the chocolate chips). Add the dry ingredients to the bowl with the wet ingredients. Mix well. Add the chocolate chips and stir. 

  3. Spoon the batter into the cups, filling about 2/3 of the way to the top. 

  4. Bake for 16-17 mins until a toothpick comes out clean. Let them cool completely before eating.

    We found this delicious recipe in Mary's Whole Life; author Mary Smith

Spinach - Tomato Frittata


  • 2 eggs
  • 2 tbsp. skim milk
  • pinch of black pepper
  • 2 tbsp. grated Parmesan
  • 1 small tomato chopped
  • 1 tsp. olive oil
  • 1 chopped scallion
  • 2 cups baby spinach
  • 1 Tbsp. chopped parsley or basil


1. In a medium bowl, whisk 2 eggs, 1 tbsp. skim milk, and a pinch of black pepper.

2. Stir in 2 tbsp. grated Parmesan and 1 small tomato, chopped.

3. In a small nonstick pan over medium heat, heat 1 tsp. olive oil.

4, Sauté 1 chopped scallion until softened. Add 2 cups baby spinach and cook until just wilted.

5.Pour egg mixture over spinach and cook, covered, until set, about 2 minutes.

6. Sprinkle with 1 Tbsp. chopped parsley or basil. Serve with an orange wedge.

We found this delicious recipe in Easy Anti-Inflammatory Eating

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Grilled Zucchini Mexican Pizzas


  • Slice 4-6 medium zucchini, and/or yellow squash into nice long, thin strips. Set aside.
  • Zucchini
  • Tomatoes
  • Green Peppers
  • Red Onion
  • Fresh Corn
  • Green Onions
  • Cilantro
  • Black Beans
  • Olives
  • Avocado
  • (Optional: Dairy-free cheese of choice)


  1. Slice 4-6 medium zucchini, and/or yellow squash into nice long, thin strips. Set aside.
  2. Slice and dice all of your favorite taco-inspired toppings.
  3. On the stovetop brown about a pound of ground lean turkey, or grass-fed beef. I sprinkled the meat with sea salt, pepper, garlic, chili powder, and cumin. Drain well.

On the grill, grill one side of the zucchini for a couple minutes, then flip, sprinkle with a very small amount of cheese (optional, or use dairy free cheese)

  1. Then sprinkle with cooked meat crumbles, and toppings of your choice.
  2. Serve when cheese is bubbling.

 We found this delicious recipe at

Watermelon Cucumber Salad
  • 8 cups cubed seedless watermelon
  • 3 cups cubed peeled cucumber
  • 2 tbsp chopped fresh mint leaves plus more for garnish
  • 2 limes juiced
  • 1 jalapeno seeds removed, finely diced
  • feta cheese OPTIONAL - but delicious!
  1. Combine all ingredients in a large bowl and mix well. Refrigeration prior to serving is ideal, but not required. Enjoy!

 We found this delicious recipe in Mary's Whole Life; author Mary Smith

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Dairy Free and Grain Free Lasagna

For the zucchini noodles:
5 Large zucchinis, *
1 Tbsp Sea salt
For the meat:
1/2 Lb Butcher Box Ground Grass Fed Pork
1/2 Lb Butcher Box Ground Grass Fed Beef **
1 Cup Onion, diced
1 Tbsp Fresh garlic, minced
1 Tbsp Italian seasoning
1 tsp Dried oregano
1/4 tsp Sea salt
For the "cheese" ***
2 Cups Raw cashews, soaked in water overnight (280g)
2 Tbsp Fresh lemon juice
1 1/4 tsp Sea salt
1 tsp Onion powder
1/2 tsp Garlic powder
6 Tbsp Water
3/4 Cup Tomato sauce
3/4 Cup Crushed tomaotes
1/2 Cup Fresh parsley, minced + additional for garnish
Spice Blend
1/2 Tbsp Fresh garlic, minced
1 tsp Dried parsley
1 tsp Italian Seasoning
1 tsp Sea salt
3/4 tsp Black pepper
1/4 tsp Fennel Seed
1/4 tsp Paprika
1/2 tsp Red pepper flakes
1/2 tsp Minced onion
Preheat the oven to 350 degrees and rub a 9x13 inch baking dish with olive oil.
Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
Bake them for 15-25 minutes, until just lightly beginning to brown, to get all the moisture out.
Mix all the spice blend ingredients together and then mix HALF of it with the pork (the spice blend makes enough for 1 lb of ground pork)
While the zoodles cook, heat a large pan on medium/high heat. Add in the seasoned ground sausage, beef, diced onion, and garlic. Cook until the onion is soft and the meat is almost totally browned, about 7-10 minutes.  Add in the Italian seasoning, oregano, salt and a pinch of pepper and cook until golden. Set aside.
Drain the cashews and place them a large, high-powered processor, along with the lemon juice and spices. Pulse until the cashews are broken down.  With the food processor running, stream in the water and blend until smooth.  You will need to stop the food processor a lot and scrape down the sides to get the cashews broken down. If it's not 100% totally smooth, it's totally okay! Set aside,
Finally, mix the tomato sauce and crushed tomatoes in a medium bowl.
Once the zucchini are out of the oven, turn the temperature to 375.  Then, transfer them to a long piece of paper towel. Cover with another piece of paper towel, and gently press out as much excess moisture as you can. Repeat with another paper towel on top (you can leave them on the same paper towel, just use a new one on top to press out the moisture.)
To assemble:
Start by pouring half the sauce mixture on the bottom, spreading out evenly, followed by half the meat. Layer half the zucchini noodles in a single layer, lightly overlapping them, followed by half the cheese mixture. Gently spread out the cheese to "seal in" in the zoodles. Then, sprinkle half the parsley on top.
Repeat the same layers.
Cover the pan with tinfoil and bake until the edges of the lasagna are golden brown, about 40-45 minutes.  Then, uncover and cook and additional 10-15 minutes until the top layer of "cheese" is lightly browned and set. OPTIONAL: broil for 1-3 minutes if you want the top really browned.
Garnish with extra parsley and DEVOUR!



  • 1 Lb Ground Beef
  • .5 Lb Ground Italian Pork Sausage
  • 1 Tbsp Dried Minced Onion
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Kosher Salt
  • 1/2 Tbsp Coconut Aminos
  • 1 Egg
  • 1/2 tsp Fish Sauce
  • 1/2 tsp Distilled White Vinegar


  • Pan Drippings
  • 1 Cup Beef Broth
  • 1/4-1/2 tsp Kosher Salt (Start with 1/4 tsp and add more slowly if desired)
  • 1/4-1/2 tsp Ground Black Pepper (start with 1/4 tsp and add more if desired)
  • 1/4 tsp Garlic Powder
  • 2 Tbsp Cassave Flour
  • 1/2 Cup Water


  1. Preheat oven to 350 degrees
  2. In a bowl, mix together all meatball ingredients and roll into about 1.5″ balls. Mine usually makes 14 meatballs
  3. Take a few spoonfuls of cassava flour and spread out on a plate. Roll each meatball in the flour, making sure they are just lightly coated. 
  4. In a medium sized skillet, heat up 1 Tablespoon of avocado or olive oil to about medium heat (You want your pan to sizzle when you add the meatballs)
  5. Add in enough meatballs that you’re not crowding your skillet, and brown on all sides. You’re not cooking them through, but browning them.  This takes about 5 minutes per batch. Work in batches until all of your meatballs have been browned. If needed, add more oil to your pan if it gets dry during the process
  6. Placed browned meatballs into a casserole dish with a lid. Mine is a 2.5 quart and fits everything nicely. 


  1. Keeping your pan drippings after browning the meatballs, add beef broth, kosher salt, ground black pepper, and garlic powder. Bring to a nice simmer and allow to cook for about 5-6 minutes

  2. While that is simmering, mix 2 Tablespoons of cassava flour with 1/2 cup of warm water to make a “slurry”. 

  3. Turn up the heat on the gravy and slowly pour in the slurry while constantly whisking. Your gravy will start to thicken. Remove from heat when you’ve reached a nice thick consistency

  4. Grab your immersion blender and place it in the gravy and blend until the gravy is a nice thick creamy light brown color. 

    Tip: You may have to tip your pan a bit to pool the gravy enough to get it to blend. Just keep your blender head flat to the bottom of the pan if you do this. 

  5. Pour the gravy over the meatballs, cover, and bake in the oven for 30 minutes. 

  6. Remove from oven and allow to rest about 20 minutes before serving (They will be piping hot!)

    Tip: Your gravy may seem thin when you remove the dish from the oven. It will thicken back up as it rests and cools a bit. 

  7. Serve over mashed potatoes! Enjoy! 



Herb and Caper Crusted Salmon


  • 1 cup loosely packed parsley leaves
  • 2 Tablespoons fresh dill
  • 1-1/2 Tablespoons drained capers
  • zest of 1 lemon
  • 2 garlic cloves
  • salt and pepper
  • pinch red chili pepper flakes
  • extra virgin olive oil
  • 4, 5-6oz salmon filets


  1. Preheat oven to 400 degrees, line a baking sheet with foil and spray with nonstick spray. Set aside.
  2. Add parsley leaves, dill, capers, lemon zest, garlic cloves, salt, pepper, and red chili pepper flakes to the center of a large cutting board. Chop until the ingredients are finely minced then slice the lemon into wedges and squeeze a bit of lemon juice into the mixture to moisten.
  3. Rub salmon filets with extra virgin olive oil then season generously with salt and pepper. Press the top and sides of each filet into the herb mixture to create an even crust then place on prepared baking sheet.

Bake for 7-9 minutes (do not over bake!) then transfer salmon filets to plates and squeeze a bit more fresh lemon juice on top right before serving.

We found this delicious recipe at

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Desserts -  Good to Make For Special Occasions 

Gluten-Free Dairy-Free Salted Caramel Apple Pie


  • Pie Crust
    • 2 Cups Almond Meal
    • 2-3 tablespoons Coconut Oil, melted, OR Butter, Melted, OR Earth Balance Vegan Butter, Melted
    • 1 tablespoon Maple Syrup, preferably Grade B
    • 1/2 Cup sucanat or soconut palm sugar )
    • 2 1/2 teaspoons Vanilla Extract
    • 1/2 teaspoon Cinnamon
  • Salted Caramel Sauce:
    • 1/2 Cup Full-Fat Canned Coconut Milk
    • 2 tablespoons Coconut Oil
    • 3/4 cup sucanat or coconut palm sugar
    • 2 tablespoons Maple Syrup, Organic 
    • 1/4 teaspoons Sea Salt
    • 1 teaspoon Vanilla Extract
  • Filling:
    • 4 Apples, such as Fuji (or for tarter pie, Granny Smith), peeled, cored, and thinly sliced
    • 2 lemons, juiced
    • 1/4 cup Light Brown Sugar or Coconut Palm Sugar for a healthier alternative
    • 1 tablespoon Cinnamon
    • 1/8 teaspoon Sea Salt
    • 1 teaspoon Vanilla Extract


  1. For Crust: Combine all of the ingredients in bowl. With fingertips, press the dough into an 9-inch glass pie plate or tart pan. Dough should be a bit sticky. Try and bring crust up sides gently. Bake the crust at 350 degrees F for 15 minutes. Allow to cool before adding the filling.
  2. For Caramel Sauce: While crust is baking, stir together coconut milk, coconut oil, brown sugar, maple syrup, and salt in a medium heavy-bottomed sauce pan. Whisk continuously and bring to a low boil over medium heat. Watch carefully – do not allow to burn! Reduce heat to medium-low and simmer gently for 3 minutes. Remove from heat and stir in vanilla extract. Let cool for about 10 minutes.
  3. For Filling: While caramel is cooling, toss apple slices with the juice from the lemons. In medium bowl, mix together Sugar, Cinnamon, and Sea Salt. Drain apples on paper towel, then add to sugar/cinnamon mixture. Add vanilla and toss all together.
  4. Assembly: Once crust and caramel has cooled, drizzle 3 – 4 Tbsp of the cooled salted caramel sauce over the base of the crust. Then layer your apple filling evenly over the drizzle of caramel sauce. Lightly drizzle another 3 – 4 Tbsp of the salted Caramel Sauce over the top of the apples and bake in oven for 30 minutes. After 30 minutes, lightly place a piece of foil over the top of the pie, making sure the edges of the crust are under foil as well, and bake for 15 minutes more.
  5. Drizzle any remaining caramel sauce over top of pie once it comes out of oven. Serve and enjoy!

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Cinnamon Banana Bread Energy Balls


  • 1 banana, ripe
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 2 tbsp. almond butter
  • 2 tsp. pure maple syrup
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tbsp. coconut sugar
  • 1 tsp. cinnamon


  1. In a large bowl, mash your banana using a fork and stir in almond butter and maple syrup.
  2. In another bowl, stir together almond flour, coconut flour, 1 teaspoon cinnamon and nutmeg.
  3. Add dry ingredients to the banana mash. Stir until a dough forms.
  4. Separate dough into 13 evenly sized balls.
  5. In a shallow bowl, stir together coconut sugar and 1 teaspoon cinnamon. Roll each ball into cinnamon/sugar mix until completely coated.
  6. Store in an airtight container.

Paleo Vanilla “Milkshake” Smoothie


  • 1 cup  vanilla almond milk or coconut milk with no sugar

  • 1.5-2 cups frozen cauliflower

  • 2 tbsp coconut butter

  • 1 serving vanilla protein (vanilla protein powder 

  • 1 – 1.5 tbsp vanilla (use a Vegan protein Powder that is No Dairy, No Soy, No Sugar)

  • 1/4 tsp pink Himalayan salt

  • optional: 1/2 cup frozen spinach (this will turn it green)

  • optional: 1/2 – 1 cup ice cubes

  • Instructions:

  • Add all ingredients (except ice, if using) into a high-powered blender. Blend until smooth.

  • If using ice, blend in the ice. Pour into a bowl or cup of choice.

  • Add toppings. Enjoy

We found this recipe on

Nut Butter Fruit Dip


  • 1 cup almond butter (or other nut or seed butter)
  • 1 cup almond milk (or other non dairy milk)
  • 1 scoop (1/3 tsp) pure stevia extract powder (or 2 Tbsp other healthy sweetener. Author recommends NuNaturals.)
  • 1 tbsp sweetener, as healthy as possible, according to your needs (Author uses candida-friendly sweeteners like xylitol and vegetable glycerine.)
  • 1/2 tsp vanilla extract (If avoiding alcohol, try Frontier Brand.)
  • 1/2 tsp cinnamon


  1. Place all ingredients in food processor or blender.
  2. Mix/blend until combined and smooth.
  3. Store whatever you don’t manage to polish off in the refrigerator.
  4. Some great variations include: (1) Use maple syrup for a more "mapley" taste (2) add chocolate or carob for a chocolatey treat Start with 2 Tbsp or carob or chocolate and go from there. (3) Use coconut milk for a coconutty / nutty blend.

We found this delicious recipe at


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