Springtime Citrus Tart: A Refreshing Paleo Dessert Perfect for Any Occasion

Embrace the vibrant flavors of the season with our Springtime Citrus Tart! This delightful dessert features a luscious citrus filling nestled in a crumbly date crust, creating a perfect balance of sweet and tangy flavors. Made with wholesome ingredients and free from grains and refined sugars, this paleo-friendly tart is not only delicious but also nourishing. Whether you’re celebrating Easter, hosting a brunch, or simply craving a refreshing treat, this citrus tart is sure to impress. Let’s dive into the recipe and discover how to create this delightful dessert that will brighten up any occasion!



  • 1 cup pitted dates, tightly packed
  • 2/3 cup sustainable palm shortening
  • 1 1/2 cups arrowroot powder
  • 1/4 cup maple sugar


  • 1 1/2 cups fresh-squeezed Meyer lemon juice, orange juice, or Key lime juice
  • 1/4 teaspoon ground turmeric, achiote, spirulina, or chlorella (optional for color)
  • 3 teaspoons grass-fed gelatin
  • 1/2 cup sustainable palm shortening
  • 1/2 cup maple sugar
  • 1/2 cup fresh-squeezed orange juice (or lemon or Key lime juice)
  • 1/4 cup arrowroot powder


  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the dates until small granules form. Add the shortening, arrowroot powder, and maple sugar, and pulse until combined into a crumbly mixture. Add more arrowroot powder if the mixture is too sticky.
  3. Press the date mixture into the bottom and up the sides of a 9-inch tart pan, ensuring it’s distributed evenly. Bake in the preheated oven for 15 minutes, or until lightly browned. Allow the crust to cool to room temperature.
  4. Meanwhile, make the filling. Mix the turmeric (or other colorant) into the citrus juice and sprinkle the gelatin on top. Let it sit undisturbed for 5 minutes to bloom.
  5. In a saucepan, heat the shortening and maple sugar on low, stirring to dissolve the sugar completely. Remove from heat and let it cool slightly before adding the citrus juice and gelatin mixture.
  6. Return the saucepan to low heat, stirring constantly until the mixture is lukewarm and all ingredients are dissolved. Be careful not to overheat.
  7. In a small bowl, whisk together the orange juice and arrowroot powder until dissolved. Add this mixture to the saucepan and continue stirring over low heat until the filling begins to thicken (about 5 minutes). Do not overcook.
  8. Once thickened, pour the filling into the cooled tart crust. Allow it to cool for 5-10 minutes before refrigerating for at least 2 hours to set.
  9. Before serving, top the tart with fresh fruit and coconut milk whipped cream for a light and refreshing finish.

With its bright citrus flavors and buttery date crust, our Springtime Citrus Tart is the perfect dessert to welcome the season. Whether you’re indulging in a sweet treat for Easter brunch or simply treating yourself to a delicious dessert, this tart is sure to impress. Plus, with its paleo-friendly ingredients, you can enjoy each bite knowing it’s both delicious and nourishing. Give this recipe a try and celebrate the flavors of spring with a delightful citrus tart that’s sure to brighten up any occasion!

Hearty and Flavorful Paleo Breakfast Casserole Recipe

Looking for a hearty and delicious breakfast option that’s perfect for feeding a crowd or meal prepping for the week ahead? Our Paleo Breakfast Casserole recipe is the answer! Packed with protein, veggies, and flavor, this casserole is a satisfying and nutritious way to start your day. Plus, it’s easy to customize with your favorite ingredients. Let’s dive into the recipe and discover how to make this wholesome breakfast dish that will leave you feeling energized and satisfied.


  • 3 cups frozen shredded gluten-free hashbrowns
  • 2 cups cooked, cubed ham, bacon, or sausage
  • 1 bunch chopped green onions (about 1 cup total, including both the green and white parts)
  • 4 eggs
  • One 12-ounce can evaporated coconut milk
  • 1 tablespoon hot sauce
  • 1 teaspoon Smoked Spanish Paprika
  • 1 teaspoon Ground Black Pepper
  • 1 1/2 cups dairy free cheddar “cheese”, shredded (substitute organic grass fed cheddar cheese – “if tolerated”)


  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray an 8×8 inch glass baking dish with cooking spray to prevent sticking.
  2. Spread the frozen hashbrowns evenly across the bottom of the prepared baking dish. Sprinkle the cooked ham cubes and chopped green onions over the hashbrowns.
  3. In a mixing bowl, whisk together the eggs, evaporated coconut milk, hot sauce, smoked Spanish paprika, and ground black pepper until well combined.
  4. Pour the egg mixture evenly over the ham, hashbrowns, and green onions in the baking dish.
  5. Top the casserole with the shredded dairy free cheddar “cheese”, ensuring an even layer across the top.
  6. Bake the casserole uncovered in the preheated oven for 55-60 minutes, or until the dairy free “cheese” is golden brown and the eggs are set.
  7. If there appears to be excess liquid in the casserole, continue baking for additional time until the liquid is fully absorbed and the casserole is cooked through.
  8. Once baked, remove the casserole from the oven and allow it to cool slightly before slicing it into squares.
  9. Serve the breakfast casserole immediately, pairing it with your favorite sides or enjoying it on its own. This casserole pairs wonderfully with our homemade cinnamon roll recipe for a complete breakfast spread!

With its hearty combination of hashbrowns, protein, veggies, and cheese, this Paleo Breakfast Casserole is sure to become a new favorite in your breakfast rotation. Whether you’re enjoying it on a lazy weekend morning or meal prepping for busy weekdays, this casserole is a delicious and satisfying way to start your day. Give this recipe a try and enjoy a wholesome breakfast that will keep you fueled and ready for whatever the day brings!

Baked Avocado: A Delicious and Nutrient-Rich Paleo Breakfast Recipe

Looking for a nutritious and satisfying breakfast option that’s both delicious and easy to make? Our Baked Avocado recipe is the perfect solution! Packed with wholesome ingredients and bursting with flavor, these baked avocado halves are sure to become a staple in your morning routine. Whether you’re following a paleo diet or simply looking for a tasty way to start your day, these baked avocados are a must-try. Let’s dive into the recipe and discover how simple it is to create a nutritious breakfast that will leave you feeling energized and satisfied.


  • 1 organic Hass avocado, cut in half with seed removed
  • 2 organic farm eggs
  • 1/2 tsp organic Mexican Seasoning (or equal parts organic cumin powder, garlic powder, oregano, and chili powder)
  • ¼ cup shredded dairy free cheddar “cheese” (substitute real organic grass fed cheese if you can tolerate it)
  • Organic salsa
  • Fine sea salt and organic cracked black pepper to taste


  1. Preheat your oven to 425º Fahrenheit.
  2. Place the avocado halves into a baking dish, ensuring they are stable. If needed, you can stabilize them with a little foil.
  3. Carefully crack one egg into each empty pit of the avocado halves. If necessary, you can scoop out a bit of avocado to create more room for the egg.
  4. Season the eggs with a bit of salt and pepper to taste.
  5. Sprinkle 1/4 tsp of Mexican Seasoning (or the homemade spice blend) on each egg-filled avocado half.
  6. Top each avocado half with shredded “cheese”, ensuring an even distribution.
  7. Place the baking dish in the preheated oven and bake for 10 to 15 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
  8. Once baked, remove the avocado halves from the oven and allow them to cool slightly.
  9. To serve, top each baked avocado half with a dollop of organic salsa for an extra burst of flavor.
  10. Season with additional salt and pepper if desired, and enjoy your delicious and nutritious baked avocado breakfast!

With just a few simple ingredients and easy steps, you can create a flavorful and satisfying breakfast that’s perfect for starting your day on the right foot. These Baked Avocado halves are not only delicious but also packed with nutrients, making them an excellent choice for anyone looking to fuel their body with wholesome ingredients. Give this recipe a try and enjoy a tasty breakfast that will leave you feeling nourished and satisfied.

Delicious and Nutritious Paleo Scones Recipe for a Wholesome Breakfast Treat

Are you craving a scrumptious baked treat that fits perfectly into your paleo lifestyle? Look no further than our Paleo Scones recipe! These delightful scones are made with wholesome ingredients and bursting with flavor, making them the perfect addition to your breakfast spread or afternoon tea. Whether you’re enjoying them with a cup of coffee or sharing them with loved ones, these scones are sure to satisfy your cravings while keeping you on track with your dietary goals. Let’s dive into the recipe and indulge in some guilt-free baking!


  • 1 ¾ cups Blanched almond flour
  • ¼ cup Tapioca flour
  • 1 teaspoon Paleo baking powder
  • ¼ teaspoon Sea salt
  • 1 large organic free-range egg or 1 Flax egg (1 tablespoon flax + 3 tablespoons warm water, let sit 5 minutes)
  • ⅓ cup Coconut oil (solid)
  • ¼ cup Honey (use maple syrup or sugar in place of honey)
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract
  • 1 cup organic dried blueberries (or other dried fruit of choice)
  • 1 cup chopped pecans
  • ¼ cup Paleo chocolate chips


  1. Preheat your oven to 350°F (175°C). Line a 9″ round pan with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt until well combined.
  3. Add the solid coconut oil to the dry ingredients and crumble it with your fingers until the mixture resembles sand.
  4. Stir in the flax egg (or regular egg), honey, vanilla extract, almond extract, dried blueberries, and any optional add-ins of your choice. Mix until a dough forms.
  5. Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes to firm up.
  6. Once chilled, remove the dough from the fridge and press it evenly into the lined 9” round pan.
  7. Bake the scones in the preheated oven for approximately 30 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the scones to cool slightly before slicing them into wedges. Serve warm and enjoy the deliciousness!

With their perfect balance of sweetness and wholesome ingredients, these Paleo Scones are sure to become a new favorite in your baking repertoire. Whether you’re enjoying them for breakfast, brunch, or as a tasty snack, these scones are a delicious way to satisfy your cravings while staying true to your paleo lifestyle. Give this recipe a try and indulge in some guilt-free baking today!

Wholesome and Delicious Paleo Tiger Nut Flour Pancakes

Are you looking for a nutritious and flavorful twist on traditional pancakes? Look no further than our Paleo Tiger Nut Flour Pancakes! Made with wholesome ingredients and bursting with natural goodness, these pancakes are not only delicious but also paleo-friendly and gluten-free. Whether you’re whipping up a special weekend breakfast or enjoying a leisurely brunch, these pancakes are sure to become a family favorite. Let’s dive into the recipe!


  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup Tiger Nut flour
  • 1/4 cup tapioca flour
  • Pinch of sea salt
  • Coconut oil for cooking

    Optional Add-ins:
  • Pinch of ground cinnamon
  • 1 tablespoon coconut sugar or pure maple syrup

    For Serving:
  • Sliced Tiger Nuts
  • Fresh berries
  • Almond butter
  • Honey


  1. In a mixing bowl, whisk together the eggs, almond milk, and vanilla extract until well combined.
  2. Add the Tiger Nut flour, tapioca flour, and sea salt to the wet ingredients. Stir until a thick batter forms. If desired, add ground cinnamon and coconut sugar or maple syrup for extra flavor.
  3. Heat a medium-sized non-stick skillet over medium heat. Add enough coconut oil to generously coat the surface.
  4. Measure out a scant 1/4 cup of batter and pour it onto the hot skillet. Cook until the sides firm up, about 1 to 2 minutes.
  5. Carefully flip the pancake and cook for another 1 to 2 minutes, or until cooked through and golden brown.
  6. Repeat the process with the remaining batter, cooking 2 pancakes at a time.
  7. Serve the pancakes warm with a dollop of almond butter, fresh fruit, honey, and sliced Tiger Nuts for added crunch and flavor.

With just a few simple ingredients and easy steps, you can enjoy fluffy and flavorful Tiger Nut Flour Pancakes that are perfect for a paleo-friendly breakfast or brunch. Whether you’re following a specific dietary plan or simply looking for a delicious and nutritious meal, these pancakes are sure to satisfy your cravings and leave you feeling satisfied and nourished. Give them a try and elevate your breakfast game with this wholesome and delicious recipe!

Refreshing Mango Mocktail Recipe

Looking for a vibrant and invigorating drink to kickstart your day? Look no further! Our Mango Mocktail recipe is a deliciously tangy and refreshing option that’s bursting with flavor and packed with nutrients. Made with fresh fruits and the probiotic goodness of kombucha, this mocktail is sure to become a favorite in your healthy living repertoire. Let’s dive into the recipe!


  • 3⁄4 cup ginger kombucha, or green tea                                                                                
  • 1 mango, peeled and seeded
  • 1⁄2 lime peeled and seeded
  • 1⁄2 lemon peeled and seeded                                                                                                            
  • 1⁄2 medium orange, peeled                                                                                                    
  • 2 cups ice cubes 


  1. With a peeler or paring knife, carefully remove the peel and white pith from the fruits, leaving just the flesh. Place all ingredients into the container of a high-speed blender in the order listed above and secure the lid.
  2. Start the blender at its lowest speed, then quickly increase to its highest speed. Blend the ingredients for 1 minute or until desired consistency is achieved.

Serve: Pour the mocktail into glasses and garnish with a slice of lime or a sprig of mint for an extra touch of freshness. Enjoy your Kombucha Mango Mocktail immediately for the ultimate refreshing experience!

Benefits: This Kombucha Mango Mocktail is not only delicious but also packed with health benefits:

  • Kombucha provides probiotics, which are beneficial for gut health and digestion.
  • Mango is rich in vitamins and antioxidants, promoting immune function and skin health.
  • Citrus fruits like lime, lemon, and orange add a zesty flavor while providing vitamin C for immune support.

With just a few simple ingredients and a quick blend, you can enjoy the vibrant flavors and nutritional benefits of our Kombucha Mango Mocktail. Whether you’re looking for a revitalizing breakfast option, a midday pick-me-up, or a post-workout refresher, this mocktail is sure to hit the spot. Give it a try and elevate your daily routine with this delicious and nutritious beverage!



  • 16 oz. organic orange juice
  • 16 oz. Organic pineapple juice
  • 4 citrus-flavored sparkling water sugar-free soda or (my favorite) kombucha


  1. Combine orange juice, pineapple juice, and sparkling water in a pitcher.
  2. Pour into champagne glasses.
  3. Garnish with an orange wedge. And a dollop of dairy-free Orange or pineapple sherbet

Serves 5

Moscow Mule



  1. Fill copper mugs 3/4 full of crushed ice.
  2. In a pitcher, mix together ginger beer, lime juice, and club soda.
  3. Stir. Pour into mugs.
  4. Garnish with a lime wedge.

Serves 4

Espresso Float Martini


  • 12 oz. Seedlip Spice 94 (you can purchase this non-alcoholic spirit at Total Wine)
  • 12 oz. cold brew concentrate
  • 12 tsp. honey simple syrup or to taste
  • Ice
  • Dairy-free vanilla or coffee-flavored ice cream (can use dairy if you can tolerate it)
  • coffee beans, or grated chocolate for garnish


  1. Add Seedlip Spice 94, cold brew, and simple syrup to a large pitcher
  2. Add ice and stir.
  3. Strain into glasses.
  4. Top with a big scoop of vanilla ice cream and coffee beans, a sprinkle of freeze-dried coffee, and some grated chocolate (Serves 6)

Cranberry Mocktini


  • 3/4 cup organic lime juice
  • 24 oz. citrus-flavored sparkling water sugar-free soda or (my favorite) kombucha
  • 1/2 cup organic sugar-free cranberry juice
  • 3-4 Tbsp. Honey simple syrup or stevia drops to taste (see honey simple syrup recipe below)
  • Ice


  1. Pour lime juice, sparkling water, cranberry juice, sweetener, and ice into a jar or cocktail shaker and shake until cold.
  2. Strain out ice and pour it into a martini glass. Serve.

Honey Simple Syrup


  • 1 cup light raw honey
  • 1 cup filtered water


  1. Place honey and water in a saucepan on medium heat and heat until honey is completely dissolved and stir until combined for about 3 to 4 minutes.
  2. Remove from heat and let cool completely.
  3. Pour into air tight container and store in the refrigerator for up to 2 weeks.

Frozen Virgin Strawberry Daiquiri


  • 1 pound organic frozen strawberries
  • 6 tablespoons lime simple syrup* recipe below (or pure maple syrup)
  • 1/3 cup organic lime juice
  • 2 tbsp organic lemon juice
  • 1 cup ice
  • ⅛ teaspoon sea salt


  1. Place all ingredients into the jar of a high-speed blender.
  2. Blend until smooth. (Serves 4)

Lime Simple Syrup


  • 1/2 c. Light raw honey
  • 1/2 c. water
  • 2 tsp. grated lime zest, plus 1/4 cup lime juice


  1. Place honey, water, and lime zest in a saucepan on medium heat and heat until honey is completely dissolved and stir until combined for about 3 to 4 minutes. 
  2. Remove from heat and let cool completely.
  3. Pour into air tight container and store in the refrigerator for up to 2 weeks.

You can use any citric fruit zest for this recipe. Or try using unsweetened fruit juice in place of water.

Paleo Bruschetta


  • 2 pints (454 grams) grape or cherry tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Fermented Honey (available from Snackin’ Free) or white wine vinegar of your choice
  • 1 large Hass avocado Salt to taste
  • 1 paleo baguette (available from Snackin’ Free) or baguette of your choice
  • 5 cloves garlic ( for a twist try black garlic)
  • 1/ 2 cup (14 grams) fresh basil leaves, chopped
  • Freshly ground pepper, to taste


  1. Chop tomatoes into small pieces and place in a medium-sized bowl with minced garlic, olive oil, vinegar, and salt, gently tossing to coat tomatoes.
  2. In a small bowl place avocado, mash until smooth paste forms then set aside.
  3. Slice baguette diagonally into 1/2 inch pieces and place on a baking sheet.
  4. Toast under the broiler until golden, watching closely, and flip over, repeating with the other side.
  5. Once bread slices are cool enough to touch, lightly rub garlic on top of bread slices.
  6. Spread a scant amount of avocado paste over rubbed black garlic and top avocado bruschetta with tomato mixture, chopped basil leaves and freshly ground black pepper. 
  7. Serve & Enjoy!
cassava flour pancakes

Paleo “Buttermilk” Cassava Flour Pancakes

Make some paleo cassava flour pancakes for the kiddos this weekend. Who doesn’t remember Sunday morning with the family with mom making pancakes in the kitchen…now you can continue the tradition with this paleo pancake recipe.


  • 1 cup almond, coconut, or other non-dairy milk 
  • 3/4 cup cassava flour
  • 1/3 cup coconut flour
  • 3 eggs, beaten
  • 2 Tbsp avocado oil
  • 1 Tbsp maple or coconut sugar
  • 1 Tbsp lemon juice
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • dash of salt
  • fat for oiling skillet or griddle


  1. Preheat a stainless steel skillet on, or electric griddle to medium-low heat. Oil pan with fat of choice.
  2. In a separate bowl, add milk and lemon juice and let sit for 5 minutes
  3. Combine the flours, sugar, baking powder, baking soda, and salt. Set aside. 
  4. In a separate bowl, whisk the eggs, avocado oil, and milk, lemon juice mixture, then add to the flour mixture. Stir until combined.
  5. Pour or spread about 1/4 cup batter on to pre-heated skillet, spacing pancakes at least a couple inches apart. Cook until bubbles appear on the surface, then gently flip to cook an additional 2-3 minutes on the other side.
  6. If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
  7. Serve with butter and maple syrup for a classic pancake experience.
paleo SWEET POTATO _ PUMPKIN PANCAKES Recipe_Snackin Free_Blog

Sweet Potato / Pumpkin Pancakes

Try this paleo pancake recipe for a paleo twist on a traditional breakfast recipe. This is also a great option topped with fresh fruit for brunch with the girls.


  • 2 cups cassava flour
  • 2 tsp. baking powder ***
  • A pinch of salt
  • 1/2 tsp. ground cinnamon
  • 1 1/2 cups full-fat coconut milk 
  • 1 egg
  • 3 tbsp. coconut oil, melted. 
  • 2 tsp. vanilla extract.
  • 1 cup sweet potato or pumpkin puree
  • Maple Syrup, Honey, *powdered Coconut Sugar or Maple sugar or Fresh berries, to serve


  1. Place all the wet ingredients in a large bowl and whisk together.
  2. Add all the dry ingredients and mix well If the batter seems too stiff, add more coconut milk/water until you have a smooth batter.
  3. Heat a pan over medium-low heat or use a preheated electric griddle.  
  4. Spoon batter onto the surface and cook until small bubbles appear on the surface then turn and cook until golden brown on both sides and cooked through.
  5. Serve the pancakes immediately. (You can store them in the refrigerator and heat them in the toaster oven. They also do freeze well but remember to thaw overnight in the fridge before reheating)

* Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest container of a high-speed blender.

** You can make your own Fresh Fruit puree by adding the fruit of your choice (2 to 4 cups) a bit of sweetener (optional to taste) with a bit of water (2 Tablespoons to 1/4 cup)  and a splash of fresh lemon juice (1 to 2 teaspoons) to a saucepan and cook until fruit is soft.  Then add all ingredients to a high-speed blender and blend it on a high until it becomes a smooth pourable sauce. Use immediately or can refrigerated and will last approximately 1 week

*** To make your own aluminum and corn starch-free baking soda mix together – 1 part baking soda and 2 parts Cream of tartar. (example: for this recipe mix together 3/4 teaspoon baking soda with 1 1/4 teaspoon Cream of Tartar)

paleo Instapot French Toast Bake Recipe_Snackin Free_Blog

Instant Pot French Toast Casserole

Need an easy brunch recipe for your friends or family? This is the paleo recipe for you! Our paleo Instant Pot French Toast Casserole has the french toast flavor with less work – just put all the ingredients together in the instant pot and cook it for 3ish hours. You can mingle with all your guests and then serve a delicious dish for them – NO standing over the stovetop.


  • Butter flavored shortening, avocado, or coconut oil for Crock-Pot
  • (You can use oil spray if you choose)
  • 2 – 3 packages of paleo/gluten-free bread cut into 1-inch pieces.
  • 8 large eggs
  • 2 c. non-dairy milk of your choice (I use full-fat coconut milk)
  • 1/3 c. coconut or maple sugar – *plus more for dusting.
  • 1 1/2  tsp. pure vanilla extract (I use non-alcohol vanilla)
  • 1 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • small pinch of nutmeg
  • 1/2 cup raisins or dried cranberries, optional
  • Top with *Powdered sweetener of choice, Maple syrup, **Fresh fruit puree for serving


  1. Lightly oil the inside of the Instant-Pot insert.
  2. Slice bread into thick slices then quarters each slice. Place bowl of an Instant-Pot.
  3. In a large bowl, combine eggs, dairy-free milk, sweetener, cinnamon, vanilla, salt, and nutmeg, and beat until well combined. Pour egg mixture over bread, and stir to make sure everything is coated.  You can make this ahead, just cover the prepared insert and place it into the refrigerator up to overnight. To cook, remove foil and prepare as directed.
  4. Cook on low for 2 ½ to 3 hours, until the French toast is warm and cooked through.
  5. Serve warm with maple syrup, honey, or fresh fruit puree.
  6. Serve Immediately or refrigerate for up to one week

*Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest contain of a high speed blender.

** You can make your own Fresh Fruit puree by adding the fruit of your choice (2 to 4 cups) a bit of sweetener (optional to taste) with a bit of water (2 Tablespoons to 1/4 cup)  and a splash of fresh lemon juice (1 to 2 teaspoons) to a saucepan and cook until fruit is soft.  Then add all ingredients to a high-speed blender and blend it on a high until it becomes a smooth pourable sauce.

paleo breakfast pizza

Cauliflower Breakfast Pizza

Pizza for Breakfast? I’m in. Try this paleo breakfast pizza for a new twist on the traditional brunch options. I mean who doesn’t love pizza any day – we all remember the pizza bagel bites commercial.


  • 1 large head cauliflower (chopped)
  • 8 large eggs, divided
  • 1 c. shredded non dairy cheese
  • 2 cloves garlic, minced
  • 1 tsp. paprika (optional)
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Avocado oil, coconut oil or oil of choice(available at Snackin’ Free)
  • 1 large onion, chopped
  • 2 red bell peppers (finely chopped)
  • 1 c. ham, chopped
  • 1 1/2 c. Shredded non dairy cheese
  • Freshly chopped chives, for garnish
  • Sliced Avocado


For the Crust

  • Preheat oven to 425º 
  • Line a baking sheet with parchment paper and set aside. 
  • Place chopped cauliflower into the bowl of your food processor and pulse until you have a fine texture.
  • To the Cauliflower, add 2 of the eggs, shredded non dairy cheese, garlic, and paprika and season with salt and pepper. Pulse until combined and dough like consistency forms.
  • Transfer dough to prepared baking sheet and press to form a crust. Bake until golden brown and cauliflower is dry, this may take approximately 25 minutes.

For the Topping

  • Heat oil in a large skillet over medium heat. Add onion and peppers and cook until onions are transparent. Add ham and heat through approximately 3 to 5 minutes. 
  • In a bowl, whisk together remaining eggs and season with salt and pepper to taste. 
  • Pour eggs into skillet with ham mixture stirring until eggs are scrambled.
  • Remove cauliflower crust from oven. Spread a thin layer of salsa on top (optional). Top with scrambled eggs and non dairy cheese.
  • Place pizza into Broiler until cheese is melted.
  • Garnish with chives, top with avocado and serve.
paleo pasta recipe

Pasta w/ Pumpkin and Sausage Gravy

Enjoy this paleo pasta recipe with friends and family. This recipe is great during the fall and winter months over paleo pasta.


  • 2 teaspoons Frontier Chili Powder Seasoning Blend
  • 1/8 teaspoon Frontier Organic Ground Korintje Cinnamon
  • 1/2 teaspoon Frontier Organic Ground Nutmeg
  • 1 pinch Frontier Table Grind Sea Salt
  • 1 pinch Frontier Organic Black Peppercorns
  • 4 teaspoons Frontier Organic Garlic Granules
  • 1 Frontier Organic Bay Leaf
  • 2 teaspoons Frontier Organic Ground Sage Leaf
  • 2 teaspoons olive oil
  • 1 onion, finely diced
  • 1 pound hot Italian turkey sausage
  • 1 cup dry white wine
  • 1 cup water
  • 1 cup canned pumpkin
  • 1 pound Snackin’ Free pasta, or pasta of your choice, cooked 
  • 1/2 cup heavy coconut cream


  1. Heat pan over medium-high heat. Add 1 tablespoon olive oil; cook sausage. Remove from pan to drain on paper towels.
  2. Add 1 tablespoon oil, and sauté onion and garlic for 3-5 minutes, until tender. Add bay leaf, sage and wine. Cook to reduce wine by half, about 2 minutes. Add chicken broth, water, and pumpkin; stir to combine. Continue stirring until sauce bubbles.
  3. Return sausage to pan, reduce heat, and add coconut cream. Add cinnamon, nutmeg, and salt and pepper to taste. Simmer for 5 to 10 minutes.
  4. Remove bay leaf. Serve over cooked paleo pasta.
paleo faux-jito mocktail

Morning Faux-jito Mocktail

Do you like to enjoy a non-alcoholic cocktail from time to time? Then try our paleo faux-jito mocktail; you can enjoy this fruity sparkling water on the patio enjoying the nice spring breeze and sunshine. Just like a traditional mojito minus the alcohol this mocktail is gluten free, grain free, dairy free, soy free, and legume free. You can even share it with your kiddos…if you want to.


  • 5 organic blackberries, raspberries, strawberries
  • 5 mint leaves
  • 3 lime slices
  • 1/2-1 tbsp raw honey
  • 6 oz sparkling mineral water, chilled
  • Ice


  1. In a pint class, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
  2. Fill the glass with ice.
  3. Pour in the sparkling water.
  4. Gently mix with a long spoon until fully incorporated.
  5. Garnish with a mint sprig, lime wheel, and blackberry.
  6. Drink up!

Bacon Egg Cups

Making breakfast for a large group or meal prepping for the week? Then try making these paleo bacon egg cups – they are like mini omelets that can be customized per person, but no standing over the stove cooking each individually.


  • 1 muffin/ standard cupcake pan
  • bowl to whisk eggs in
  • whisk or fork to whisk eggs with
  • cutting board and knife


  • 1 to 2 pieces of bacon per egg cup (you can use regular bacon or you can use thick sliced microwave bacon.)
  • 1 egg per egg cup
  • dairy free shredded cheese of your choice (Dairy free options Daiya or Parmela)
  • mixed greens
  • onion
  • mushrooms
  • sun dried tomato
  • bell peppers
  • cilantro
  • other vegetables of your choice chopped.
  • Salt and pepper to taste
  • Salsa, hollandaise, ketchup (optional)


  1. Line each muffin cup with the bacon and set aside.
  2. Crack eggs you’ll be using for one egg cup in bowl and whisk until combined. Add vegetables, salt and pepper and stir in to combine. 
  3. Pour all egg mixture into egg cup and repeat for each egg cup that will be used.
  4. Top with Cheese.
  5. Place pan into a preheated 375 degree oven and bake for 12 to 16 minutes. Remove and serve.