Paleo Pesto Sauce

Pesto is a classic sauce originating in Genoa, Northern Italy. It is usually made of Basil, Garlic, Extra Virgin Olive Oil, Pine Nuts and Parmesan Cheese, which we are omitting. The word Pesto comes from the word, pestâ (Italian: pestare), which means to pound or to crush. This is in reference to the original method of preparing Pesto. It is traditionally made with a marble mortar and a pestle. Now cavemen didn't have food processors, but we are all glad that we do. I cant imagine having to make this by hand every time i want it. 


2 C Packed Fresh Basil Leaves
1/4 C +2 Tbsp Extra Virgin Olive Oil
1/4 C Pinenuts
2 Garlic Cloves
1/4 tsp Sea Salt


Lightly toast the pine nuts if desired. (Brings out the flavor of the pine nuts) If so, place pine nuts in a pan/skillet on med heat for 4-5 minutes. Shake the pan or stir the nuts every minute or less to make sure they don't burn.  You want the pine nuts to be toasty, fragrant and browned. Remove nuts from pan and set aside to cool. Chop garlic. Place all the ingredients except the olive oil in a food processor and pulse to coarsely chop basil. Add olive oil and process for a minute or so. Make sure all ingredients are incorporated together. You might have to scrap the sides with a spatula and process again until all combined. Place pesto in air tight container and store in fridge for up to 3-5 days. Enjoy! 

Cucumber Tuna Salad Rolls


When you crave a certain food, most of the time you can curb that craving by substituting it for another food. This doesn't seem to be the case when it comes to sushi. Sushi is the one food that you simply can not detour the craving as it grows. Even if you don't have it for weeks after craving it, the craving always is there, lurking and waiting for it to pop up in your head again. This was my best attempt at feeding my sushi craving, and it totally subsided. I was shocked. As I was making this, I was jonesing more and more for sushi. Then as this meal came together, I was jonesing for what I was making. After eating this the sushi cravings were gone and I was completely satisfied. This was so delicious and easy to make.

2 Large Cucumbers
1 Can of Wild Caught Tuna (I use Safe Catch Foods tuna)
2 Heaping TBSP Paleo Mayo
1/2 tsp Black Pepper
1 tsp Dried Chives
1/2 tsp Dried Parsley Flakes
1/8 tsp Crushed Chilies (optional)
1/2 Medium Avocado
1/4 tsp Garlic Granuals (sub Garlic Powder)
Fresh Scallions, Micro Greens and a pinch of Cayenne pepper for the topping.

Homemade Wasabi:
1-2 tsp Wasabi Powder (I use Sushi Sonic 100% pure)
Filtered Water
Combine both ingredients and mix well until the consistency you prefer is achieved and place in the fridge to set for 10 minutes.

Wasabi Mayonnaise:
1 TBSP Paleo Mayo
1/2`-1 tsp Wasabi Paste (I like mine spicy)
1 tsp Coconut Aminos
Combine all ingredients and mix until fully combined. 

Cut the ends off of each cucumber and bore out the center with a butter knife until all the center meat is removed and a tunnel is created evenly from end to end. Drain the liquid from the tuna can. In a medium sized bowl flake out the tuna with a fork from the can and mix in the mayo until completely combined. Once combined, mix in the black pepper, chives, parsley, crushed chilis and the avocado. Once tuna is prepared, use a spoon or knife to fill the cucumber until it is full and practically pushing out the other end. Slice the cucumber about 3/4" for each section. Place cut pieces on a plate and top with scallions, micro greens and a pinch of Cayenne pepper. Dip and enjoy with the spicy wasabi mayo.

Paleo Chocolate Donut Fudge

Such a perfect little bite of heathy fudge. 

Such a perfect little bite of heathy fudge. 


That's right I said Fudge!! I made another batch of my Paleo fudge with Flavorgod's Chocolate Donut Sprinkle. I love this topping because it doesn't dissolve well in batters or mixtures, so it keeps its texture and creates a little crunch and donut flavor in every piece. Also, this time I used raw cacao powder instead of unsweetened cocoa powder and it was a better, deeper chocolate flavor... and now I'm reaping the benefits of this great antioxidant with every bite.  


1 C Coconut Oil (Melted)
1 C Raw Cacao Powder
1/2 C Raw Honey
1 TBSP Flavorgod Chocolate Donut

1/2 C Chopped Walnuts


In a medium size mixing bowl, combine the coconut oil and honey and mix well. Add cacao powder and mix and combine completely. Once combined, pour the mixture into a parchment lined 8x8 glass dish or baking pan. Sprinkle walnuts on top of the fudge, (they will sink into fudge) and then place in freezer for 1 hour. 

You can store this in an air tight container in the freezer or fridge for weeks, but I doubt it will last that long. Enjoy!  

Paleo Zucchini Cheese

Ok, so I finally got on the Paleo Zucchini Cheese bandwagon with the recipe from Gutsybynature, and originated by Hayley Stobbs. This is, hands down delicious. For a Paleo cheese substitute, it is amazeballs, And i just dont throw that term around loosely. It has the same texture as a nice, soft jack cheese with a good flavor, great texture and an awesome consistency. Now I need to experiment with other flavors, like a pepper jack or a mozzarella. We still need someone to make a really good meltable Paleo cheese for pizzas, quesadillas, nachos and grilled cheese sandwiches. Click here to check out the original recipe.

Paleo Bread

Hey everyone, Shay from Hooked On Paleo here to talk to you about one of my favorite things I miss the 3rd most after going Paleo... Bread.

There are so many recipes out there, and I've tried about 8 or 9 of them. They seem to all have one thing in common no matter what type, kind, different ingredients, whatever it may be... All paleo breads feel spongy and feel like a cake and not like real bread. From Against All Grain's Blender Bread to Julian Bakery's Paleo Bread you can buy at the stores, its always spongy. It just doesn't resemble the light, airy feel to a slice of good 'ole grain filled bread. There might be something that could change that.

This recipe is my go to for all my bread needs. I've tried a bunch of other recipes for Paleo bread, and none have matched this loaf! I usually use it for sandwiches; Turkey/Bacon Club, Tuna Salad, French Toast and of course Almond Butter & Jelly.. All Paleo too!! But don't forget the Ghee!!

This bread will resemble the texture and taste of bread after toasting. When it comes fresh out of the oven, and even cooled it's like a cake loaf, and not bread. The secret is toasting it. I keep the bread in the fridge in a closed container, and it lasts about 10-14 days, solid. I hope you enjoy this and please tell me if you make it, as how it came out!! Enjoy all!

3 C Almond Flour(meal or blanched, I prefer the Meal)
3 Tbs Coconut Flour
3 Tbs Ground Flaxseed
3 Tbs Ground Golden Flaxseed
1/2 t. Sea Salt 
1 1/2 t. Baking Soda
7 Eggs (omega enriched)
1 1/2 Tbs Coconut Oil, melted(I use refined)
1 1/2 Tbs Honey(Raw & Unfiltered)
1 1/2 Tbs Apple Cider Vinegar(I use Bragg's)

Preheat oven to 350°F.

In either a food processor, stand mixer, or whisk by hand(my preference) combine the flours, flax, salt and baking soda. Mix until well combined. Make a pit in the middle of the dry mix and add the eggs, coconut oil, honey and vinegar and mix until well combined. I mix the middle section where the eggs are and pull the dry mix in a little bit at a time.

Lightly coat a standard 8x4 bread pan (you can use a standard 9x5, but the bread will not be as tall, and will take less time to bake) with coconut oil. Pour the batter in. You most likely will have to scrape the sides of the bowl with a spatula.

Bake for 35-50 minutes until the top is browned and a knife inserted in the center comes out clean. Allow the bread to cool completely in the pan before slicing.