Primal and Paleo Recipes

My Primal and Paleo recipes focus on animal protein (including fermented dairy), vegetables, good fats and good carbs (such as root vegetables and fruit), while avoiding grains, beans, legumes and refined sugar.

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Tasty cheese roll ups make a quick, easy snack – the perfect game day snack. They are easy to make, quick, low-carb and gluten-free, and are wonderful by themselves, or dipped into pizza sauce or guacamole. Click for the recipe

Salmon Muffins

These tasty salmon muffins are great as an entrée, served with homemade tartar sauce and a side of vegetables. They are very substantial and filling – two per person is more than enough.

Leftovers are great as a quick snack, either lightly warmed in the microwave or straight out of the fridge.

Looking at these salmon muffins today, I thought to myself that next time we have company, I’ll make them in a mini muffin pan – they would make great hors d’oeuvres, served alongside tartar sauce for dipping.

I make these salmon muffins in 1/3-cup ceramic ramekins, to minimize the risk of sticking. I imagine that if you grease a regular muffin pan well, that would work too, although a silicone muffin pan would be safer. Click for the recipe

Tartar Sauce

An easy, healthy tartar sauce recipe that uses thick, creamy Greek yogurt instead of mayonnaise.

Tartar sauce is a mayonnaise-based sauce, traditionally served with seafood. I prefer to make homemade tartar sauce because it’s easy, and because Store-bought tartar sauce is filled with junk – see the list of ingredients below*. Even organic tartar sauce from Whole Foods has a few ingredients that I’d rather avoid, such as soybean oil, sugar, gums and thickeners, and the all-mysterious “spices.”

I make my tartar sauce with Greek yogurt instead of mayonnaise. It’s just as good, and much, much healthier. Since I use Greek yogurt, which is naturally tart, I find that there’s no need to add lemon juice or vinegar to this homemade tartar sauce. Click for the recipe

Goat Cheese Frittata

I’m calling this “goat cheese frittata” because it contains goat cheese, but I might as well call it “everything frittata,” since it was born out of my need to use up stuff in my fridge before it goes bad. So I threw in there said goat cheese, spinach, scallions, and a few sun-dried tomatoes. Added seasonings and baked. The result is a delicious, pretty, very filling frittata that I love having for breakfast, for lunch or as a quick snack. Click for the recipe

Spaghetti Squash Bake

This very flavorful spaghetti squash bake provides all the yumminess, cheesiness and gooiness of pizza or pasta, with a much healthier base of spaghetti squash. It’s very nutritious and filling, so I make it for two and serve it as the entree, alongside some tossed salad or steamed veggies. Click for the recipe

Beef Stir Fry

A quick and easy asian-inspired stir-fry. Beef, onions, bell pepper and noodles are quickly cooked, then flavored with a simple spicy sauce. Sesame oil, scallions and sesame seeds finish the dish, rounding out the flavors and enhancing the presentation.

This is one of those recipes where zero-carb, zero-calorie, high-fiber shirataki noodles are not a compromise – they work really well in this recipe, both in terms of texture and in terms of flavor. Of course, if you prefer, you can use any other type of noodles, including angel hair pasta, keeping in mind that the nutrition profile will change. Click for the recipe

Gluten Free Chocolate Cake

This gluten free chocolate cake has a tender crumb and a deep chocolate flavor. It’s not just gluten free but also boasts a very clean ingredients list. One square contains 15% of your vitamin E and magnesium daily needs, and 36% of manganese. It’s hard to believe that almond butter, eggs and cocoa butter can turn into a cake when baked, but it’s true – and gluten free or not, it’s one the best chocolate cakes I’ve ever had. Click for the recipe