I love almonds. Almonds do not love me back. I love coconuts. Coconuts do not love me back. I love dairy. Dairy hates me. This leaves me with no milk options for the most part. While I don’t really miss it too much, sometimes it’s nice to get really scandalous and add something to my usual cup of black coffee.

I decided to try using this almond milk recipe with cashews instead and no sweeteners. The result was the best tasting milk alternative I have had. Cashews produce a much creamer milk than almonds, making it a much better option for coffee, for example. 


I never consider something easy when I have to use the food processor. It is such a pain to clean that the whole thing makes me incredibly pouty. So, these were not overly easy, but they weren’t too difficult.

A suitable cookie recipe is a very tricky thing to come across in this house given all the allergies. When I saw this recipe from The Paleo Mom (obsessed with her) I was so excited, and somewhat skeptical. I mean, how? No eggs, no dairy, no gluten. None of the things that make a traditional cookie taste so good. 

But, she has never let me down before so I decided to give them a try and was glad I did. It’s without a doubt a lot (a lot) of chocolate, so I ended up putting most of them in the freezer. 

I had to bake mine for an additional 5 minutes. I’m not sure why, but I’ve learned not to ask questions with gluten free baking, as it’s notorious for inconsistencies.

There is an entire plantain in the cookie mix. It is not entirely undetectable, so if you hate plantains this probably isn’t the cookie for you.

Anyway, enjoy! 

This is the perfect Sunday dinner. It’s really easy to make and doesn’t take too long to cook. 

I couldn’t find any paleo pork tenderloin recipes that were not super high maintenance. I wasn’t in the mood to marinate for 24 hours or to go back to the store for fancy pants ingredients. I ended up sort of throwing this together and it worked out amazingly. This will definitely be a weekly dinner in the house. 

Preheat oven at 350°F. Place pork in baking dish. Coat with olive oil, rosemary, thyme, oregano, basil, garlic powder, and onion powder. A lot. I then added about 4 cubes of frozen bone broth to the pan as well. Bake uncovered for 45 minutes to 1 hour. 

Perfectly moist and tender. 

Enjoy! image

Made green with avocado! 

These were very easy and a perfect holiday treat without refined sugar or dairy. 

I made the mistake of letting these sit in the freezer overnight before cutting them up and it made the whole thing much more difficult. I was able to keep my fingers, but ultimately suggest cutting these up after about half an hour of initial freezer time.

Also, adding a bit more peppermint extract than the recipe calls for would not be a bad thing.


I get pretty tired of my usual veggie rotation. I mean, I love them, but I eat a veggie for every meal and even snacks. I wanted to try something new, but at the same time I want to do almost no work. Is that so much to ask? I had never had green cauliflower before but when I saw it the other day I had to get it. Look at it!

This is so easy and surprisingly delicious. It’s like cauliflower, but much better somehow. Definitely one of my new top three favorite veggie sides. Clean and chop 1 head of green cauliflower, add to pan with olive oil, water, and sea salt. Cover and cook until tender. 





With only four ingredients! Well, there are five in the recipe from Elana’s Pantry but I eliminated honey. I try not to use sweeteners, even natural “paleo approved” ones, whenever possible. 

These were incredibly easy to make and bake quickly. They would be a bit bland on their own but are perfect with jam or nut butters. OR, for you lucky ducks that can tolerate dairy, ghee would take these to an entirely different level of delicious. 

I also suspect they freeze well and will be giving it a try.


These are simply genius. Minimal ingredients and as easy to make as it gets; no pans to clean! I didn’t even have to clean the baking dish because I lined it with parchment paper. The whole thing felt like I was cheating somehow. 

When I saw this recipe from Primally Inspired I knew I had to make it ASAP. I already know it will be a regular “go-to” snack in the house. 

I used peanut butter for these, which is not paleo. Any paleo policeman (or woman!) will tell you. But, I imagine these would be just as good with almond, cashew, or sunflower seed butters. I also used maple syrup instead of honey. 

I put these in the freezer because zero patience, but will keep in the refrigerator. 

Did I mention that there are no pans to clean after?image


I am trying to be less dramatic, but these really are my new favorite thing. They are so easy and filling and taste like corn. I miss being able to eat corn, so yay. 

Preheat oven at 375°F. Remove greens and clean beets. Place on a large sheet of aluminum foil, drizzle with olive oil, then wrap them up nice and cozy and place on a baking sheet. Bake for about 1 hour. Baking time will vary depending on size and number of beets, so check for tenderness. 

And as always with beets, your kitchen will look like a complete crime scene. 




I have been a little bored with my usual rotation of veggie sides lately and wanted to try something different. Well, jicamas are certainly different. I had never tried these before this and find it difficult to even describe them, as they are so unique. Similar to a water chestnut maybe? They are not hard, but also crunchy. I can see how they would taste good raw or cooked.

Well, I wasn’t exactly sure what the do with this thing, so I baked it. And added rosemary. The whole thing worked out fairly deliciously.

Preheat oven at 400°F. Peel and cube a 1 pound jicama and 1 medium onion and add to a baking dish. Toss with olive oil, sea salt, and rosemary. Use fresh rosemary to make this autoimmune paleo friendly. Bake for about 1 hour. 



This is the perfect sandwich or snack bread. It has the fewest ingredients of any bread I have seen, and is by far the easiest to make. I have posted this recipe from Elana’s Pantry before, but I made a couple changes that justify a repost. 

I eliminated the honey from the recipe and was surprised that it tasted even better than usual! I also added walnut butter for an easy and filling snack.