Paleo Meatballs

Meatballs are a fast and easy way to add meat to your pasta alternative and these paleo meatballs are my go to! They are really tasty and the fresh basil and umami from the fish sauce adds tons of flavor to each bite.


Paleo Meatballs

Preheat oven to 400


1 lb ground beef

2 minced garlic cloves

1 / 4 cup minced red onion

1 / 2 tsp paprika, 1 tsp oregano, 1 tsp garlic powder, 1 / 4 tsp pepper, 1 / 4 tsp sea salt

1 tsp worcestershire sauce, omit for strict paleo- has molasses as an ingredient.

1 dash hot sauce

1 dash fish sauce, red boat fish sauce for strict paleo

2 tbs chopped fresh basil

Mix and form into balls

Bake on baking pan lined with parchment paper for 25 minutes


Serve on top of Zoodles, Spaghetti Squash or your favorite pasta alternative.

Paleo Flank Steak

I could eat this flank steak for days! It is a variation of the flank steak that my mom has had in her recipe arsenal since I was little. Growing up, flank steak was some of the few red meat we would eat on a semi-regular basis. We were poultry people.

Paleo Flank Steak

Combine the following ingredients in a bowl or zipbloc bag. I never measure ingredients for marinades… I love throwing random combinations together and seeing how it turns out… so don’t stress on the measurements. I included ball park numbers incase you need a more concrete recipe.

1 / 4 cup olive oil

1 / 4 cup coconut aminos

1 / 4 cup balsamic vinegar

1 tbs fish sauce

4 minced cloves of garlic

2 tbs honey

2-3 chopped scallions

Marinate flank steak for 4 hours to overnight. 1 1 / 2 lbs feeds roughly 4 people

Coat steak liberally with salt and pepper for succulence. Yum.

Grill roughly 4 to 6 minutes per side, depending how you like it.


Paleo Banana Crepe Cakes

I’ve been making these 3 ingredient paleo pancakes { which I call Crepe-Cake } for months and I still cannot get over how simple and delicious they are. These pancakes are made up of 2 eggs, 1 banana and however much cinnamon you like. And they are better than every pancake I have ever eaten. Even Jon, who is not very paleo agrees and asks for them literally every day.

Paleo Banana Crepe Cakes

Mix 2 eggs, 1 banana and cinnamon, to taste. I usually use 1 / 2 tbs

Cook batter as you would normal pancakes. I make 3 pancakes with this amount of batter so they are small enough to flip easily. It took me a few batches to get the hang of flipping them so they stay intact but now I make perfect pancakes every time. Don’t stress if your pancakes breaks apart when you flip it… they are just as good scrambled up!

Top with maple syrup and we usually smother them in fresh fruit!

Best Ever Paleo Muffins

I’ve tried to make at least 10 different paleo muffins… constantly unsatisfied. And then I made these and I never looked back. These paleo muffins are the real deal. The recipe is simple and fast so we eat them all of the time.

I made blackberry raspberry this time around, but blueberry nectarine and coconut strawberry are also incredible. I love mixing it up so feel free to use the same muffin base and customize it as you like!

Best Ever Paleo Muffins

Preheat oven to 350 Degrees F

Combine the following dry ingredients in a bow and mix:

1 cup coconut flour

1 / 2 tsp salt

1 / 2 tsp baking soda

Combine the following wet ingredients in a larger bowl and whisk together:

5 eggs

1 / 4 cup coconut/almond milk

1 / 3 cup warmed coconut oil or ghee

1 to 3 to 1 / 2 cup honey, depending on how sweet you want them

1 tsp vanilla

1 tsp lemon or almond extract

Pour dry ingredients over wet ingredients and stir to combine

Here is the secret: Let this mixture sit for 3 to 5 minutes to allow the coconut flour to absorb the wet ingredients. You’ll know when its mixed… all of a sudden it is hardly lumpy at all.

Mix in 1 cup of fresh or frozen fruit, stir to combine and scoop into lined or well greased muffin tins. Parchment paper works best so the muffins don’t stick.

Bake at 350 for 25 to 30 minutes. Let cool completely and dig in!



Paleo Oven Braised Beef

This is my favorite way to cook beef stew meat. I adapted this recipe from the always amazing Nom Nom Paleo’s Mexican Braised Beef. The prep is really easy but you need to plan ahead because it cooks in the oven for 3 hours. Warning! you’re house will smell so good. Beyond good. I can’t even think of a word for how incredible this beef smells after 20 minutes in the oven.

As with all of my recipes, you can customize the flavor profile to your liking. That is how I cook. I find really good base recipes that allow me to mix up flavors each time I make it. I think its fun. And my tongue and stomach agree 

Paleo Oven Braised Beef

Preheat oven to 300 degrees

Combine 2 1 / 2 lbs beef stew meet with 1/2 tbs of garlic powder, 1/2 tbs of chili powder { chipotle is really good! } and 1 1 / 2 tsp sea salt  in a bowl and mix to coat the beef.

In a dutch oven or oven safe skillet with cover melt 1tbs fat, I use ghee, and one thinly sliced red onion and saute for about 4 minutes

Stir in 1 tbs curry paste or 1 tbs tomato paste, stir and cook for 45 seconds

Add 6 smashed (and peeled) garlic cloves, stir, and then add the spice rubbed beef

Pour 1 / 4 cup of tomato sauce or salsa, 1 / 2 cup of coconut milk, 1/3 cup of beef, chicken, or vegetable stock and 1 / 2 tsp of fish sauce. 

Bring to a boil

Cover and cook in the oven for 3 hours


I like to eat this over greens with guacamole or avocado and this time around I made a ridiculous sandwich for Jon on Ciabatta bread that was potentially the best sammer I ever took a bite out of. We usually keep the leftover meat in the fridge and use it for quesadillas, burritos, sandwiches, etc. for the next few days after cooking. It is a great protein to throw into whatever you’re making for a quick meal!

Paleo Frittata

When I am busy and have to rush out of the house in the morning… I rarely grab breakfast. This is a problem because I love breakfast. So I’ve resorted to frittatas… they are the perfect way to grab a chunk of protein and veggies on the run… they are crazy easy to make, you can put just about anything in them and they taste delicious! 

This was my “everything but the kitchen sink” frittata where I literally threw in every possible ingredient I had on hand. I think it wound up being sweet potato, beets, onion, garlic, cilantro, shishito peppers, sausage and kale. You can find at least a thousand different recipe combinations online, I always suggest researching it a little bit and seeing what sounds good to you! I bet a tomato, onion, basil, bacon one would be pretty amazing… that will be my next frittata adventure.


Paleo Frittata

Preheat oven to 350 degrees

If you are using sweet potatoes or other root veggies, roast those up first. I like them in small chunks.

Prepare the other veggies / meat you want to use and stir fry in the skillet with your cooking fat of choice. You can really add as much of whatever you want. For me, frittatas are the vehicle to get as much nutrients as possible in the morning so I pack in as much as I possibly can so that a few bites are really nutrient dense. If you roasted veggies before hand, throw these in once the others are cooked through.

Beat 6 to 8 eggs, a dash { or in my case a tbs or two } of hot sauce, 2 tbs coconut milk and salt and pepper to taste. Pour over the veggie / meat.

Cook over medium / high for 3 to 5 minutes to set the eggs.

Transfer skillet to the oven and cook for 10 to 15 minutes or until cooked through. Some recipes suggest to shift the oven to broil for the last few minutes to help cook the top of the frittata. I was too lazy, but play it by ear and see how yours looks after the 10 to 15 minutes.

Enjoy! You can also make these in muffin tins to make it even easier to grab them and run in the morning.

xo! Annie


Crock Pot Coconut Curry Chicken

There is something about autumn that makes me want to create crock pot meals... like every day. I think it is the fact that almost anything you slow cook is automatically comfort food. Plus, it is hands down the easiest way to make any kind of meat… I love throwing the ingredients together in the morning and having a finished dinner by late afternoon. I’ve tried a ton of different chicken curry recipes in the crock pot but this one is definitely my favorite.

I already had roasted veggies in the fridge, so I didn’t add any to the curry itself. But feel free to add whatever vegetables you like into the recipe. It is definitely versatile if you want to customize the flavors to your liking. I poured the curry over roasted root vegetables and it was so good.


Coconut Curry Chicken

Place the following ingredients in the crock pot:

4 boneless skinless chicken breasts
1 can coconut milk
2 tbs coconut aminos
1 tsp fish sauce { check ingredients. I use Red Boat }
1 to 2 tbs red curry paste
Juice of 1 lime
2 tbs cilantro
1 tbs garam masala
salt to taste

Cook on low for 4 to 8 hours depending on your crock pot or until chicken is tender

Enjoy! Annie