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Slow Cooker Vegan Split Pea Soup

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Green peas are good to keep you digestive system working properly… so, if hormones or menopause has been making you feel a little “sluggish”, this is a great dish for you!

slow cooker vegan split pea soup

I remember many years ago when all of these awesome soup spots opened up in Manhattan, and I thought it was the greatest idea ever! I used to go and get a different soup every day. Steve used to go and get the same 2 soups: split pea or black bean. There I was, ordering mulligatawny soup or borscht or spicy gumbo and I loved it, but no one was happier than Steve with his steaming bowl of split pea soup. My recipe for Slow Cooker Vegan Split Pea Soup is an homage to those quieter, gentler, less complicated days.

I admit, I am not a slow cooker aficionado. So, rather than experiment, this time I went the simpler route and looked to one of my favorite blogs for guidance. The credit for the original awesome recipe for this soup goes to The Kitchn.

In the past when I’ve made split pea soup — and I’ve many many variations — I’ve encountered a Three-Little-Bears type of situation. Oftentimes, my soup ends up too creamy. Or too chunky. But this recipe for slow cooker vegan split pea soup in just right.

What’s better than having a big pot of delicious soup in your fridge? Nothing.

This soup makes awesome leftovers.

It’s the perfect winter, comforting food.

And, it will heal what ails you.

Oh, and I’m certain it will make you smile.

And, one more thing — it’s sooooooooooo easy!

If you are looking for another great soup to try, take a look at my recipe for Slow Cooker Vegetarian Minestrone Soup.

slow cooker vegan split pea soup

slow cooker vegan split pea soup

Here are some of the healing ingredients in this slow cooker vegan split pea soup:

Green peas are good for the digestion, especially if you are feeling constipated. In the olden days, people used to drink pea juice with their meals to avoid indigestion.

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Turmeric is also a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

slow cooker vegan split pea soup

Slow Cooker Vegan Split Pea Soup
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Recipe type: slow cooker, soup, vegan, paleo, whole30, comfort food
Cuisine: recipe adapted from: The Kitchn
Author:
This is an easy dump and cook soup -- just dump the ingredients in the slow cooker and you are good to go! This is so warming, healing, and delicious!
Ingredients
  • For soup:
  • 1 lb organic dried green split peas (you can buy them here)
  • 1 med onion, chopped
  • 4 scallions, cut off a 2-inch portion of the root end and then sliced the remaining stalks thinly; add all to the soup -- including the root!
  • 5 garlic cloves, smashed
  • 3 celery stalks, sliced
  • 6 cups water
  • 2 bay leaves
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 20 grinds of black pepper
  • 1 Tbs extra-virgin olive oil
  • For croutons:
  • 4 slices grain-free bread, toasted and rubbed with one raw garlic clove, then cut into cubes
Instructions
  1. Put all soup ingredients into slow cooker.
  2. Cook on high heat for 5-1/2 hours.
  3. Remove bay leaves and scallion roots.
  4. Ladle into bowls and top with croutons, if desired.
  5. Enjoy!

slow cooker vegan split pea soup

Paleo Eggplant Parmesan

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Eggplant reduces pain and inflammation… I know that my over 40 body (okay… waaaayyyy over 40) needs that… don’t you?

paleo eggplant parmesan

Eggplant parmesan is one of my all-time favorite comfort foods. I have tried, and failed, to make a delicious, healthy, paleo, vegan, grain-free version for so long that I can’t even remember when this obsession started. But today, I can finally say: TA-DA! I did it. This paleo eggplant parmesan is perfect. For real. And not just by my ridiculously healthy standards. But by everyone’s standards.

And now I feel unstoppable. Because I am going to be making zucchini parmesan next. And who knows what will follow.

I think the artwork hanging in my kitchen helped me with this recipe. I mean, when you look at a colorful canvass of The Hulk smashing rocks, it kind of makes you feel all-powerful. Or, maybe it was the awesome paleo wine that I was sipping. But, what-evuh…

The eggplant in this dish is thinly sliced and crispy with a deliciously traditional texture. The sauce is a little sweet and a little spicy and it screams Southern Italy. The cheese is vegan, but I’ve found the most delicious vegan mozzarella ever, so even this part of the dish passed muster by my non-vegan, and often overly-critical, family.

Here in New York, it’s cold and it’s damp. And it’s dark out at 4:30. Wow, do I hate these short days. But let me say, that a big dish of this paleo eggplant parmesan just makes it all right. I think it even tastes better on these cold, dark, and dreary days…

For another great eggplant dish, try my recipe for Vegan Fettuccine Bolognese.

paleo eggplant parmesan

paleo eggplant parmesan

Here are some of the reasons you need to make this paleo eggplant parmesan:

In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour to coat the eggplant slices. This makes for a healthy, crispy coating.

Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people. I even just bought a bottle of oregano essential oil and I put a drop in our smoothies or water when anyone has a cold… it works great!

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. The tomato sauce in this recipe is delicious, so I suggest making double the amount so you can freeze a batch.

paleo eggplant parmesan

Paleo Eggplant Parmesan
5.0 from 2 reviews
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Recipe type: casserole, paleo, vegan, dairy-free, grain-free, comfort food
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This dish tastes just as good as a traditional, non-healthy, great eggplant parmesan. But this one's paleo and vegan. This is my favorite creation yet!
Ingredients
  • 3 medium thin eggplants (I used some Japanese ones), sliced thin vertically (so you end up with long, thin slices)
  • 2 Tbs flax meal whisked into 6 Tbs water (or substitute 2 eggs, beaten and mixed with 2 Tbs water)
  • 1-1/2 cups almond meal
  • 1-1/2 tsp dried oregano
  • sea salt and black pepper
  • 1 28-oz can crushed tomatoes
  • ½ tsp crushed red pepper flakes
  • 1-1/2 Tbs coconut sugar
  • 4 oz thinly sliced vegan mozzarella cheese
  • ¼ cup vegan Parmesan cheese shreds
Instructions
  1. Preheat the oven to 425°F.
  2. Place the egg and water mixture into a shallow pie plate or dish.
  3. In a second shallow dish, combine the almond meal with the oregano and some salt and black pepper.
  4. Dip each eggplant slice in the egg mixture and flip to coat well.
  5. Then dredge each piece in the almond flour mixture, again turning to coat well.
  6. Place the dredged slices on parchment-lined baking sheets in a single layer, making sure they are not touching each other.
  7. Place the trays in the oven and bake for 30 minutes. Then flip the slices over and bake for another 10 minutes, or until the slices start to get crisp and golden brown. (Note: all ovens are different, so check your slices occasionally to make sure they don't cook too quickly.)
  8. Meanwhile make the sauce: In a medium saucepan, combine the tomatoes, red pepper flakes, coconut sugar, and salt and pepper to taste. Simmer, covered, for 30 minutes, stirring occasionally.
  9. When the eggplant is done, remove it from the oven, and reduce the temperature to 350°F.
  10. Ladle some sauce into the bottom of a 13x11 baking dish (or a dish close to that size).
  11. Arrange eggplant slices over the sauce, putting them close to each other but not overlapping much.
  12. Spread some sauce over the eggplant. Layer some mozzarella over the sauce. Repeat with a second layer (and a third layer if you have extra eggplant).
  13. After you add your final layer of eggplant, finish with sauce, then mozzarella, and then sprinkle on the Parmesan.
  14. Bake for 20 minutes.
  15. Enjoy!

paleo eggplant parmesan

Slow Cooker Dairy-Free Grain-Free Vegan Enchiladas

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These slow cooker dairy-free grain-free vegan enchiladas are so simple and delicious…

slow cooker paleo vegan enchiladas

I love anything in a wrap of any kind. I don’t know what it is, but things just taste better when they are rolled up. But when I started eating paleo, I sadly left my wraps behind. And I’ve so missed my burritos, tuna wraps, enchiladas, quesadillas… all of that great awesome “wrap-y” food. Enter… almond flour wraps. Yup, it’s these babies that allowed me to make this amazing recipe for slow cooker paleo vegan enchiladas…

If you are like me and find that your body just looks and feels better without any grains in your diet, you can make this recipe and do the happy dance. Yay! Wraps that can be cooked and that are grain free — this is the greatest invention since sliced bread…

I made these on Monday, so I did a really big happy dance, because… and I’m going to tell you this even though I am a little embarrassed to admit this… I love to watch The Bachelor. I ate my enchiladas before The Bachelor came on, so I was doubly happy. I felt full yet healthy and I was ready for my favorite mindless 2 hours of TV. It was an awesome night.

I’ve been using almond flour wraps for awhile now, but I never tried to put them in the slow cooker. Until now. And, OMG, it worked out so much better than I could ever have hoped! I adapted this recipe from Real Simple — they get the credit for the original recipe idea, and it’s just awesome!

These slow cooker paleo vegan enchiladas are stuffed with black beans and spinach and corns and deliciously creamy vegan cheese and turmeric and other great flavors. And, the slow cooker does all of the heavy lifting. All you do is mix the filling in a bowl, roll ‘m up, and off you go.

If you are looking for another great vegan slow cooker recipe, try my Vegan Slow Cooker Stuffed Peppers.

slow cooker paleo vegan enchiladas

slow cooker paleo vegan enchiladas

Here are some of the great things these slow cooker paleo vegan enchiladas can do for you:

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions. If you can’t find organic fresh corn, buy a bag of organic frozen corn!

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour tortilla instead of traditional ones.

slow cooker paleo vegan enchiladas

Slow Cooker Dairy Free Grain-Free Vegan Enchiladas
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Recipe type: paleo, vegan, slow cooker, crockpot, Mexican, comfort food
Cuisine: recipe adapted from: Real Simple
Author:
Prep time:
Cook time:
Total time:
Serves: 3
This recipe is simple. And grain-free. And vegan. And comforting. What else could you ask for?
Ingredients
  • 1 15-oz can black beans, rinsed and drained
  • 9 oz fresh spinach, steamed, squeezed dry in a clean dish towel
  • 1-1/4 cups frozen organic corn
  • ½ tsp cumin
  • sea salt and black pepper, to taste
  • 1 tsp turmeric
  • ¼ tsp chipotle chili powder
  • ½ tsp garlic powder
  • 7-oz sliced vegan American cheese (I used Straight From The Heart brand), divided
  • 2 16-oz jars mild salsa
  • 6 almond flour tortillas
  • sliced radishes, sliced scallions, lime wedges for garnish (optional)
Instructions
  1. In a large bowl, combine the beans, spinach, corn, cumin, salt, pepper, turmeric, chili powder, garlic powder, and ½ the cheese.
  2. Pour one jar of salsa into the bottom of the slow cooker.
  3. Lay the tortillas out on a flat surface and divide the bean mixture among them. Roll them up, and arrange them, seam-side-down, in a single layer on top of the salsa.
  4. If you have any filling left in the bowl, pour it on top of the enchiladas.
  5. Pour the second jar of salsa on top.
  6. Sprinkle the remaining cheese on top of the salsa.
  7. Cook on low or medium heat for 2-1/2 hours, or until the cheese is melted and everything is hot.
  8. Serve with radishes, lime wedges and scallions, if desired. Enjoy!

slow cooker paleo vegan enchiladas

Paleo Chicken Pot Pie Soup

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I bet you didn’t know that potatoes can relieve some inflammation in your joints are they are good for constipation…
paleo chicken pot pie soup

Everyone always assumes that I grew up in a foodie home. Ummmmmm… not so much. I can’t even begin to tell you the amount of frozen food I ate as a child. I remember frozen chicken pot pies. The ones that were tiny little frozen rocks with a thick crust and a gummy filling. As a kid, I think I must have thought they were good. But as an adult, I can’t even imagine eating one now. But a good pot pie… well, that’s a great thing. Enter this amazing paleo chicken pot pie soup.

I found the original recipe for this soup on a great blog called My Heart Beets. It’s a great recipe. I changed it up just a bit to make it a little more healing for Steve, who has a really obnoxious cold and cough that just keeps hanging on. But Ashley did an awesome job with this genius recipe.

We were on vacation in Mexico last week and it was so warm and beautiful. When we came home all I wanted was anti-Mexican food. I never thought I could have too much guacamole and too many margaritas, but it happened. So, this paleo chicken pot pie soup was just perfect!

This soup is creamy (but there’s no dairy) and rich and garlicky and healing. It’s just so comforting. And, it’s nothing like those frozen brick-like pot pies from my childhood.

This recipe is also super easy because it’s made with a rotisserie chicken. So, no excuses… come on, you’ve got to try it…

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For another creamy and warm paleo dish, try my recipe for Creamy Lentil And Kale Stew.

I’m on a big customized-recipe-creation kick right now… let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a soup with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

paleo chicken pot pie soup

The ingredients in this soup with heal you:

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

paleo chicken pot pie soup

If you make this Paleo Chicken Pot Pie Soup, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Paleo Chicken Pot Pie Soup
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Recipe type: paleo, comfort food, soup, stew, whole30
Cuisine: recipe adapted from: My Heart Beets
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This soup is like a creamy chicken pot pie... without the crust or the dairy. It's so comforting and satisfying. Oh, and it's easy to make too!
Ingredients
  • 1 rotisserie chicken, skinned and shredded (preferably organic)
  • 1 medium onion, chopped
  • 8 garlic cloves, chopped
  • 2 Tbs grass-fed butter or ghee
  • sea salt and black pepper
  • 2 lb yellow potatoes (half of them peeled and roughly chopped; the other half cut into bite-size pieces)
  • 2 cups chicken broth (I used bone broth)
  • 3 large carrots, peeled and sliced
  • 2 celery ribs, chopped
  • 3 scallions, sliced
  • 2 tsp fresh thyme leaves
  • 1 tsp fresh sage, chopped
  • 1 tsp dried dill (use fresh if you have it)
Instructions
  1. Heat the butter in a large soup pot. Add the onions and garlic and cook, stirring, 3 minutes.
  2. Add the peeled, roughly chopped potatoes and the broth.
  3. Season with salt and pepper.
  4. Simmer, covered, about 15 minutes, or until the potatoes are tender.
  5. Using a slotted spoon, transfer the potatoes and onions to a blender and set aside to cool slightly.
  6. Whiz them up until nice and creamy.
  7. Add the carrots and celery to the broth in the pot.
  8. Add the bite-sized potatoes.
  9. Add the contents of the blender.
  10. Simmer, covered, about 10 minutes, or until the potatoes are tender.
  11. Add the chicken, scallions, and herbs and cook another 5 minutes.
  12. Ladle into bowls.
  13. Enjoy!

 

paleo chicken pot pie soup

Szechuan Zoodles

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This recipe will actually make you feel cooler and calmer…

szechuan zoodles

It’s holiday season, but in my book that doesn’t mean everything we eat has to be heavy and traditional. This dish is neither, but it’s awesome. When I brought a big bowl of these Szechuan Zoodles to my family’s Hanukkah party, they certainly looked non-traditional next to the latkes but they made everyone happy. I’m all for healthy and happy, so if I were you, I’d give this dish a shot at your holiday party!

I saw this recipe on one of my favorite food blogs, Half Baked Harvest and the beautiful pics kind of called to me, so I knew I was going to have to make some version of them!

I’ve made zoodle dishes before and some have them have been great, while some have been only so-so. While I do love these vegetable noodles, I am a true pasta fanatic, so sometimes I end up a little disappointed. This dish is especially great because the zucchini noodles are mixed with buckwheat noodles, so in the end, this slurpy and spicy pasta dish tastes like real pasta. That’s always a really good thing…

And the dressing… OMG… it’s spicy and sweet and peanut buttery and it’s made in the blender… so it’s easy.

A real pasta dish that’s paleo, healing, spicy, slightly sweet, vibrant, and fresh… who could ask for anything more?

For another awesome paleo pasta dish try my recipe for Roasted Red Pepper Fettuccine.

szechuan zoodles

Here are some of the great healing ingredients in these Szechuan Zoodles:

Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use black or white seeds, or a combination of both.

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

szechuan zoodles

Szechwan Zoodles
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Recipe type: zoodles, pasta, spaghetti, spicy, paleo, vegan, vegetarian, Asian
Cuisine: recipe adapted from: Half Baked Harvest
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This dish is made with zucchini noodles and buckwheat spaghetti. The sauce is the perfect combination of spicy and sweet! It's paleo, healthy, and comforting!
Ingredients
  • 20 oz zucchini noodles (I bought mine pre-zoodled, but I would guess 2 large zucchini would do the trick if you are spiralizing them yourself)
  • 1 lb buckwheat spaghetti, cooked al dente (I used these buckwheat/sweet potato ones)
  • ½ cup peanut butter (here's an organic one)
  • ½ cup tahini
  • ¼ cup liquid aminos (you can buy it here)
  • juice of 2 limes
  • ¼ cup coconut sugar (here's a good one)
  • 2 Tbs hot chili oil
  • 1 Tbs toasted sesame oil
  • ½ cup full-fat canned coconut milk
  • ¼ cup hot water
  • 1 cup chopped peanuts
  • ¼ cup sesame seeds (buy organic ones here)
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 10 baby bell peppers, sliced
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 hot pepper, sliced
Instructions
  1. Boil the buckwheat noodles, just until they are cooked al dente.
  2. Drain them and run cold water over them while you toss them around with your hands to make sure they don't stick together.
  3. Place the buckwheat noodles and the zucchini noodles in a large bowl.
  4. Make the dressing: Put the peanut butter, tahini, aminos, lime juice, coconut sugar, chili oil, sesame oil, coconut milk, and ¼ cup hot water into your blender. Whiz it up until very creamy.
  5. Put the remaining ingredients into the bowl with the noodles.
  6. Add in as much dressing as you like and toss with your hands (you will probably have some extra dressing).
  7. Enjoy!

szechuan zoodles

Creamy Lentil And Kale Stew

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This creamy lentil and kale stew will warm you up and keep you healthy…

creamy lentil and kale stew

I follow lots of vegan food bloggers, and let me just say that so many of these blogs are drool-worthy. As soon as I saw a recipe for lentil stew from Veggies Don’t Bite I knew I’d be making it soon. This recipe is awesome. I learned from Sophia’s awesome blog that the original recipe is from one of my all-time favorite vegan blogs, Oh She Glows… wow, these women are talented.

Anyway, I made the recipe with a few minor changes (because I’m just always have to take a little creative license…). It’s so good. I use cashews in so many recipes, but I would never have thought to use them here! This stew is so creamy (thanks to the cashews) that it tastes like heavy cream was added… but it’s vegan and so healthy!

Creamy lentil and kale stew is just that. It’s creamy. And it’s filled with lentils and kale. And lots of turmeric. And delicious veggies and spices. This is great on a cold winter day.

Right before I started typing this post, I went into my fridge and took out the leftover stew and transferred it to my freezer because I cannot even think of getting rid of it even though there’s a good chance that everyone here would throw things at me if I served it again this week. Sometimes something is just so good that I can eat it over and over again all week long. My family… not so much…

You also really should try my recipe for Lentil Vegetable Soup.

creamy lentil and kale stew

creamy lentil and kale stew

There are lots of awesome healing ingredients in this creamy lentil and kale stew:

Lentils help lower cholesterol, manage blood sugar levels, are high in vitamin B and protein, and have hardly any fat. They are a good source of long-term energy and are very high in fiber. These tiny legumes also help with digestion and they are the perfect protein to eat in the summer because they actually clear the body of excess heat; long ago, cold lentil soup was prescribed for patients with heatstroke or fever.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. My cheat for this recipe was that I bought this kale already cut up and washed at the market. If you are using a whole bunch of kale, make sure you clean the leaves thoroughly and remove the center thick stems if they bother you (I don’t like to eat these think stems when they are raw). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. The cashews give this dressing a velvety, creamy texture.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is also a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Creamy Lentil And Kale Stew
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Recipe type: stew, comfort food, lentils, soup
Cuisine: vegan, paleo, whole30, vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This vegan, paleo-friendly stew is so creamy that you won't believe it's dairy-free. This one's a keeper... I'll be eating it all winter long!
Ingredients
  • ½ cup raw cashews
  • ½ cup water
  • 2 Tbs extra-virgin olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, smashed
  • sea salt and black pepper, to taste
  • 2 stalks celery, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 tsp dried thyme
  • 2 tsp turmeric powder
  • 2 tsp cumin
  • 1 14.5 oz can diced tomatoes
  • ¾ cup dried french green lentils
  • 4 cups vegetable broth
  • 1-1/2 cups water
  • 2 cups cleaned kale, torn into pieces
Instructions
  1. Blend the cashews with ½ cup water in a blender until smooth and creamy (I used my Vitamix -- I'm not sure how creamy this would get with a regular blender).
  2. In a large soup pot, heat the oil.
  3. Add the onion, garlic, celery, and carrots to the oil. Season with salt and pepper.
  4. Saute, stirring often, until the veggies are starting to soften, about 6 minutes.
  5. Stir in the thyme, turmeric, and cumin, and stir 1 minute.
  6. Pour in the tomatoes, lentils, broth, and 1-1/2 cups water.
  7. Bring the mixture to a boil, then reduce the heat and simmer, uncovered 30 minutes.
  8. Stir in the kale and the cashew cream and cook an additional 10 minutes.
  9. Ladle into bowls and serve with your favorite crusty bread (I used paleo toasted bagels) or a nice crisp green salad.
  10. Enjoy!

creamy lentil and kale stew

Paleo Cheese-Stuffed Meatballs

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Eating a little bit of beef can help ease that holiday bloated feeling you may be suffering with…
paleo cheese-stuffed meatballs

I love meatballs. When Meatball Mondays became an actual thing that people were doing, I thought here is something I can get on board with — no questions asked.

Meatballs are so adjective-worthy: Delish. Fun. Simple. Comforting. Changeable. Delectable. Delightful. Enticing. Multi-generational. Multi-tasking. Yummy.

So, awhile ago I started making balls of all kinds. There were vegan balls, Italian balls, Asian balls, mini balls, gigantic balls… well, you get the picture.

It turns out that paleo meatballs were my biggest challenge. Oh, they were easy to make, but they required more thought than a regular ball. No grains meant I had a lot of crumbling balls. Then I overcompensated and ended up with some overly moist balls.

Then, once I figured out the perfect recipe (which this recipe for paleo cheese-stuffed meatballs is), they just photographed so…. uhmmmmmmmm …. not nice…

So it was back to the drawing board. And here is the final result.

I will tell you that these paleo cheese-stuffed meatballs still taste better than they look in the pics — they are flavorful and gooey and just so meatball-y. Oh, and did I mention that there is prosciutto in them? Because, well, how could that be bad?

I am not a dairy eater, so I went for vegan cheese for the stuffing in these balls. Truth be told, I’m not so much of a meat eater either, but in the winter, sometimes the body wants what it needs and I guess I’m needing beef! So, even though some people think it’s odd that these balls are made of beef and vegan cheese, I’m telling you, it’s the way to go! There are so many awesome vegan cheeses available today, that not only are the meatballs themselves amazingly delicious, but the cheesy filling is a great added surprise in the center of these grass-fed meatballs that even self-proclaimed vegan-cheese-haters will love the gooey centers.

For a slightly different take on paleo meatballs, make sure you try my recipe for turkey meatballs.

paleo cheese-stuffed meatballs

paleo cheese stuffed meatballs

If you never thought meatballs could be healing, think again…:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I use grass-fed beef whenever possible.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include breadcrumbs.

paleo cheese-stuffed meatballs

Paleo Cheese-Stuffed Meatballs
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Recipe type: meatballs, Italian, main course, appetizer
Cuisine: paleo, whole30, comfort food
Author:
Prep time:
Cook time:
Total time:
Serves: 16
Meatballs stuffed with cheese! And they are healthy!!! Nuf said...
Ingredients
  • 1 lb ground beef (preferably grass-fed)
  • sea salt and black pepper
  • 1 carrot, peeled and cut into thirds
  • 1 medium onion, peeled and cut into quarters
  • ¼ cup chopped fresh parsley
  • 1 Tbs ketchup (I use a paleo one)
  • 2 oz finely diced pancetta
  • ¼ cup tapioca flour
  • 5 oz vegan mozzarella (or cheese of choice), cut into ½-inch cubes
Instructions
  1. Preheat oven to 400°F.
  2. Season the beef with salt and pepper.
  3. Place the carrots and onion into a food processor and pulse until very finely chopped.
  4. In a large bowl, combine the beef, carrot/onion mixture, and all of the rest of the ingredients, except the cheese.
  5. Mush it all up good with your hands.
  6. Form the mixture into balls that are a bit larger than golf balls.
  7. Place the balls on a parchment lined cookie sheet.
  8. Pick up each ball individually and press a cube of cheese into the center of each ball, and then squeeze the meat back around the cheese so that the cheese is completely covered with meat.
  9. Place the balls back onto the cookie sheet.
  10. Bake in the oven for 14 minutes, or until the balls are beginning to brown on the bottom.
  11. Flip the balls over and back an additional 10 minutes, or until they are cooked through.
  12. Enjoy with your favorite sauce, on top of a salad, or as an awesome snack right off the tray!

paleo cheese-stuffed meatballs

Paleo Brussels Sprouts Gratin

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Brussels Sprouts have been shown to protect against Alzheimers and they are great for weight loss… what an awesome veg!
paleo brussels sprouts gratin

For years, everyone in my house would sit at the table making horrible, distorted faces whenever I tried to serve a dish with vegan cheese. But, wow have the times changed! The vegan cheese options are now so amazing that even the haters have become lovers. This paleo brussels sprouts gratin is so cheesy and gooey and rich and decadent and lots of other adjectives that I can’t think of right now…

Originally, I had planned to make this dish to serve as a Thanksgiving side. So, I started experimenting several weeks before the holiday.

We ate so much of this in the weeks before the actual day, that there was no way I could get myself to serve it at the holiday table — I was literally afraid of the reaction… I mean, hungry people can get so mean!

So, here it is a few weeks after Thanksgiving, and I can’t stop thinking about these brussels sprouts. So, now I will be making them again and I will hope that everyone else feels that enough time has passed since that week that we all ate this sooooooo many times.

If you haven’t found vegan cheeses that you love yet, send me a comment and I will share with you my favorites and where to get them. For this gratin, I love using a vegan smoked gouda.

And, if you’re like me and can’t get enough brussels sprouts, you have to try my recipe for Paleo Vegan Caesar Salad.

brussels-sprouts-gratin-vertical-cropped-side-angle-4535

Here are some of the amazing healing ingredients in this paleo brussels sprouts gratin:

Brussels sprouts are from the same cruciferous vegetable family as cabbage, broccoli and kale. They are rich in protein, fiber, antioxidants, vitamins and minerals. They are touted for their aid in weight loss because they have so much fiber and so few calories. Research has shown that these sprouts contain colon-cancer fighting substances and vitamins to protect against Alzheimer’s. Traditionally, they are known as more of a winter vegetable, but many markets now carry them year-round, which makes me happy because I like to eat them year-round!

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this gratin.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include flour or another thickener.

Paleo Brussels Sprouts Gratin
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Recipe type: vegetables, side dish, casserole
Cuisine: vegan, paleo, whole30, vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
If you are not yet a fan of vegan cheese, this dish will make you one! It's easy, healing, and so decadent tasting. It's the perfect winter side dish!
Ingredients
  • 1-3/4 lb brussels sprouts, ends trimmed, and each sprout cut into halves or quarters
  • ¼ cup extra virgin olive oil
  • sea salt
  • 1 Tbs grass-fed butter
  • 1 Tbs tapioca flour (here's one)
  • ¾ cup full-fat coconut milk (I buy this kind by the case)
  • ½ cup vegan parmesan cheese
  • 2 slices vegan smoked gouda cheese, chopped (or use whatever kind you like)
Instructions
  1. Preheat oven to 425°F convection setting, or 450°F regular bake setting.
  2. Toss the brussels sprouts with the olive oil and a generous amount of sea salt.
  3. Spread the sprouts out on a parchment-lined baking sheet and roast in the oven 20 minutes.
  4. In a small pot, melt the butter.
  5. Whisk in the tapioca flour and continue to whisk until it's totally smooth and starting to color (about 3 minutes).
  6. Pour in the coconut milk, ¼ cup of the parmesan, and the smoked gouda and stir until melted, about 5 mins.
  7. Add salt to taste.
  8. Put the brussels sprouts in an oven-proof casserole dish and pour the sauce over.
  9. Sprinkle remaining parmesan over the top.
  10. Bake in the oven 20 mins.
  11. Enjoy!

paleo brussels sprouts gratin

paleo brussels sprouts gratin

Paleo Turkey Meatballs

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Did you know that turkey can boost your energy…
paleo turkey meatballs

I’m of the belief that any meatball is a good meatball. It’s kind of like any pizza is a good pizza. There’s just something about food in the form of a bite-size round ball that makes it taste awesome. But, not every ball is a healthy ball. And if you are a paleo eater, it’s sometimes hard to find a meatball with great taste and great texture. Enter… these paleo turkey meatballs.

Im my house, meatballs are not reserved just for a plate of pasta. Although, I do love my grain-free pasta… But, my absolute fav way to eat them is atop a huge bowl of steaming veggies. My current obsession is a bowl of garlicky broccoli rabe topped with meatballs. I think I just drooled a little bit onto my computer as I’m typing.

Usually I like my balls with my homemade tomato sauce. But, since these are turkey balls, I thought I’d just go with the Thanksgiving theme and I made a pot of paleo gravy. This was awesome. (I will be posting that recipe soon.) Meatballs are so versatile… what’s not to like? You’ve gotta love a food that multi-tasks well.

These paleo turkey meatballs are amazing! Really! I mean it! They have the texture of old-fashioned delicious meatballs. And, the taste is terrific. When I was testing this recipe I made it several different ways and this one’s the winner. It has pancetta in it to up the taste even more. OMG, when I tell you that these are better than breadcrumb-laden beef meatballs, you just have to believe me…

Also, try my recipe for Vietnamese Meatballs.

paleo turkey meatballs

paleo turkey meatballs

These meatballs have some great nutritional benefits:

Turkey is a healthy meat. Make sure you buy organic turkey for the highest nutritional benefits. Recent research has shown turkey helps lower the risk of pancreatic cancer; however I did read some research that suggests that if you eat the skin along with the meat, some of this value is reduced, so don’t eat too much skin — this recipe uses ground turkey so it has no skin involved… Turkey also has a great protein-to-fat ratio, so it keeps you feeling full with less potential for weight gain. It’s also rich in vitamins and minerals, especially vitamin B and selenium. And, in Chinese medicine, turkey is thought of as a qi-booster, so it can be good for low energy levels.

Pork (this recipe uses pancetta) strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and
tonsillitis.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include breadcrumbs.

paleo turkey meatballs

Paleo Turkey Meatballs
5.0 from 1 reviews
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Recipe type: meatballs, turkey, pork, main course, Italian
Cuisine: paleo, gluten-free, grain-free, dairy-free
Author:
Prep time:
Cook time:
Total time:
Serves: 4
These meatballs are better than any breadcrumb-laden balls you've had. They are healthy, taste amazing, and are easy! Try eating them on top of a bowl of steaming broccoli rabe instead of pasta... yum!
Ingredients
  • 1 lb ground turkey
  • sea salt and black pepper, to taste
  • 1 med onion, quartered
  • 1 carrot, cut into thirds
  • 2 Tbs minced fresh parsley
  • 2 oz finely diced pancetta
  • 1 Tbs tomato paste
  • ¼ cup tapioca flour
Instructions
  1. Preheat your oven to 400°F.
  2. Season the turkey with salt and pepper and place it in a large bowl.
  3. Put the onion and the carrot into a food processor and pulse until really finely minced/grated (alternatively you can do this by hand).
  4. Add the carrot mixture to the turkey in the bowl.
  5. Add the rest of the ingredients to the bowl.
  6. Mush it all up with your hands until combined.
  7. Form the mixture into balls the size of golf balls.
  8. Place the balls on a parchment-lined baking sheet.
  9. Bake 15 minutes, then flip the balls over.
  10. Bake an additional 7 minutes, or until cooked through.
  11. Remove from oven and enjoy!

paleo turkey meatballs

Paleo Pumpkin Pancakes

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Did you know that buckwheat is a seed and not a grain? There’s a debate as to whether or not it’s 100% paleo, but I think it is! And it can be a great fix for spontaneous sweating and high blood pressure… if you are looking for something that tastes and feels like a grain, you’ve got to try this!

paleo pumpkin pancakes

It’s pumpkin season! And it’s pancake season! Okay, so maybe there’s not really a pancake season, but there should be…

These Paleo Pumpkin Pancakes are so perfect, you shouldn’t need a reason to make them, but they taste so decadent, that you might feel like you are cheating on your healthy eating lifestyle. But you are not. Really. These are so good for you!

Breakfast is my favorite meal.  Always has been.  I’m like a breakfast freak. Steve gets on my case all of the time because the second I wake up I start planning my day around breakfast.  During the week this is easy because I usually have some type of shake. But on the weekends, it’s a different story.  I love to go out to breakfast. But, sometimes, like when I want pancakes, I’ll make them myself, because even here in Manhattan, it’s not so easy to find paleo pancakes when I want them.

So, when I woke up last Sunday, I popped out of bed (I’m an annoying morning person), and immediately started talking about breakfast. Steve looked at me, shook his head, and just kind of slid out of the room and put the dogs’ leashes on.  I knew there was no way he was entertaining my hugs restaurant brunch ideas… so as we walked the dogs, I formulated my homemade breakfast in my head.  And these Paleo Pumpkin Pancakes happened.  I can’t take the credit for the original recipe, because I got most of it from Erin at her awesome blog: Well Plated.

I’ve made lots of paleo pancakes before. But never with buckwheat. I don’t know why, except that I guess I never really thought or believed that buckwheat is paleo friendly. So I did some research. Buckwheat is a seed; it’s not a grain. And when it’s ground into a flour, it makes the most awesome pancakes. I’ve actually been experimenting with making risotto out of whole buckwheat groats lately and so far I’m loving the results (I’ll post a recipe soon).

These Paleo Pumpkin Pancakes are crisp on the outside and hot and smooth on the inside. Add some pure maple syrup and you feel like you are cheating on your diet. I mean, pumpkin and maple… this is a delicious flavor combo…

paleo pumpkin pancakes

paleo pumpkin pancakes

Here are some of the reasons these pancakes are so healing:

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.

Pumpkin can help reduce pain and fever and can soothe stomach irritations. It’s a great food to treat constipation, allergies and asthma. It’s high in vitamin A and can help protect your lungs and intestines from cancer.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for these pancakes.

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

paleo pumpkin pancakes

Paleo Pumpkin Pancakes
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Recipe type: breakfast, pancakes, pumpkin, buckwheat
Cuisine: paleo
Author:
Prep time:
Cook time:
Total time:
Serves: 4
These buckwheat pumpkin pancakes are paleo friendly; did you know that buckwheat is a seed and not a grain? These are so good and they are made in the blender!
Ingredients
  • 1 cup buckwheat flour (you can buy it here)
  • 1 cup canned pumpkin puree (I buy them buy the case here)
  • 1 cup full-fat coconut milk
  • 2 eggs
  • 2 Tbs walnut oil (substitute whatever oil you like) (you can buy walnut oil here)
  • 2 Tbs pure maple syrup, plus more for serving
  • 2 tsp vanilla extract
  • ½ tsp raw apple cider vinegar (buy this one)
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp pumpkin pie spice
  • 2 tsp coconut oil for greasing the pan (plus more if needed)
Instructions
  1. Mix all ingredients, except coconut oil in a blender. (I used my Vitamix, so it was quick)
  2. Blend until completely smooth.
  3. Heat oil in non-stick pan until hot.
  4. Pour in batter to form small pancakes (the small ones cooked better than the bigger ones).
  5. Cook on first side until completely done (wait until the edges start to brown and lots of bubbles appear on the top), then flip them.
  6. Cook shortly on the second side, until slightly crisp.
  7. Remove to plates and serve with maple syrup.
  8. Enjoy!

paleo pumpkin pancakes