Paleo Chicken Meatballs

If you want to wow your friends and family with a dish packed with intense flavor and free of allergens, then you have to try this!  It falls into our 30 minutes or less group, making it truly one of our favorite go-tos for a healthy, quick and super satisfying meal. We have replaced all flour, gluten and dairy with allergen-free ingredients, and use zucchini noodles in place of pasta, so this healthy dish is gluten-free, dairy-free, soy-free and Paleo. Score!

If you haven’t cooked with zucchini noodles yet, the main thing to watch for is not over cooking the “noodles”, so we toss the ribbons in at the last 5 minutes with this recipe so they have just enough time to soften up, but won’t lose their coarse texture that’s reminiscent of pasta. The easiest way to prep the zucchini noodles is with a mandolin or spiralizer (both will link to the ones we bought on Amazon). The mandolin is simple to use, once you get used to it, but just be careful to avoid the sharp blade, and definitely don’t let your kiddos use this one! If you prefer a spiralizer, this is our favorite! Sometimes I can be a big baby about the mandolin and want to use something easy, without sharp edge to worry about cutting myself on.

I can’t wait to hear what you think about this recipe, so please share your comments below!

Gluten-free, Paleo Marsala Chicken Meatballs

Cook Time: 30 minutes

Yield: 4-5 servings


  • 1/4 cup almond flour
  • 2 tablespoons coconut milk, room temperature
  • 1/3 cup plus 1 tablespoon Marsala wine
  • 1 lb ground white meat chicken
  • 1/4 cup grated manchego, plus extra for serving
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoon extra-virgin olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 large onion, minced
  • 1 1/2 teaspoons almond flour
  • 1 1/4 cups low-sodium chicken broth
  • 4 large zucchinis, cut into noodles


  1. Preheat the broiler to high.
  2. In a large bowl, mix together 1/4 cup almond flour, coconut milk and 1 tablespoon marsala.
  3. Let soak for 5 minutes.
  4. Add the chicken, manchego, egg, parsley, 1/2 teaspoon of the salt and the pepper.
  5. With your hands, gently mix together the ingredients until just combined.
  6. Form into tablespoon-size balls and place on an oiled baking sheet.
  7. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through.
  8. Remove from the oven and set aside.
  9. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
  10. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes.
  11. Add the onions and the remaining 1/2 teaspoon salt and cook for another 2 minutes.
  12. Lower heat to medium and stir in the remaining almond flour and 1 tablespoon olive oil.
  13. Add 1/3 cup marsala wine and stir until smooth.
  14. Whisk in the chicken broth and simmer for 5 minutes.
  15. Add spiralized zucchini noodles to sauce and mix to coat.
  16. Add the meatballs and simmer for an additional 5 minutes to let the flavors blend.
  17. Serve hot, garnished with grated manchego.

paleo curried shrimp

Curried shrimp and spinach

I ran across this recipe last year and it was a hit on the first try. I added some mushrooms in with the onions while sautéing (I’m a BIG fan of sautéed mushrooms) so when it came to the point of blending the onions and mushrooms mixture I left some in the pan to eat whole with the shrimp, and blended the other half as instructed. Either way, it was a delicious meal, and super easy and quick to make thanks to some frozen, de-veined shrimp.

Easy and delicious… two of my favorite things 🙂

paleo curried shrimp

Ingredients (Serves 4)

  • 2 lbs shrimps, peeled and deveined
  • 2 tbsp ghee or coconut oil
  • 1 onion, chopped
  • 2 tsp curry powder
  • 2 tsp tomato paste
  • 1/2 cup gluten-free chicken stock
  • 1 cup full-fat coconut milk
  • 2 tightly packed cups shredded spinach
  • Sea salt and freshly ground black pepper to taste


  1. Heat a large skillet over a medium-low heat and cook the onion in the ghee, butter or coconut oil until it begins to soften, about 3 minutes.
  2. Season to taste with sea salt and freshly ground black pepper, stir in the curry powder and continue cooking for a minute.
  3. Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth.
  4. Pour the mixture back in the skillet and bring to a simmer.
  5. Add the shrimps and spinach and cook, covered, for about 5 minutes, until the shrimps are just cooked.

Paleo BBQ chicken meatballs

If you’re following the Paleo diet, you know how important prepping your meals ahead of time is. Otherwise you find yourself coming home from work,  starving, and grabbing whatever you can find to eat instead of taking the time to make a healthy meal. That basically means we spend our Sunday afternoons prepping meals for the week, especially ones that can reheat well and still be as good as they were when first made.

Like these guys.

I love meatballs. I can eat them on top of zucchini noodles, spaghetti squash or all by themselves. I like to make this BBQ version to change up the typical Italian meat sauce flavor and throw in a little Texas kick to our meals. You can use pork or beef as well, but chicken makes a great option and the flavors work so well together that we usually just stick with chicken. If you change it up at all, be sure to share so we can try your version too – Paleo love!

Paleo/Gluten-free Meatballs
1 lb Organic, ground chicken 
2-3 TBS flax meal (or coconut flour)
1 large free-range egg

Fresh garlic and basil make great additions, or you can season with Italian seasonings, salt, pepper, garlic powder and onion powder.  Season to your liking – I use around a dash to 1/2 tsp for each spice.


  • Preheat cast iron skillet to medium-high heat, and grease with coconut, avocado or MCT oil (best for high heat cooking)
  • Mix all ingredients together in a bowl.
  • Roll into golf ball size meatballs.
  • Drop meatballs carefully into the pan and allow to brown on each side for a few minutes.
  • Roll meatballs with wooden spoon so all sides are evenly cooked, or of approximately 15 minutes.
  • Reduce heat to low, and add BBQ sauce to the pan.
  • Simmer at low heat for an additional 10 minutes. Serve with extra sauce for dipping.
  • Enjoy!



Paleo BBQ chicken meatballs












Here’s one of our favorite recipes for BBQ sauce…

Paleo BBQ Sauce

1 Tbsp Coconut oil
3 cloves mince garlic
1/2 medium-large sweet onion, minced
1 Tsp organic spicy/dijon mustard
1 Tsp smoked paprika
1 Tsp chipotle seasoning (optional)
1 Tsp cumin
1 1/4 Cup chicken broth(can also use veggie broth or plain water)
Juice of 1.5 limes

1.5 TBS Braggs or Coconut Aminos
6 oz can of ‘no salt added’ tomato paste


  • Heat coconut oil in a pan.
  • Add garlic and onions and saute till translucent/soft.
  • Add mustard, paprika, chipotle, cumin and continue to cook.
  • Add remaining ingredients and whisk till smooth.
  • Bring to a light boil, reduce to simmer and partially cover with lid.
  • Simmer 45 minutes and let cool.

Paleo BBQ chicken meatballs

I LOVE chocolate. The taste, the health benefits and the way it feels when a rich, delicious piece melts in my mouth and makes the sides of my throat tingle with its deliciousness – so many reasons to love it. But since I follow a paleo diet, I try to avoid sugar, so I had to find a way to enjoy a chocolatey flavor that was sugar-free, and mostly paleo. Then I discovered these guys – they’re frozen, chocolate banana bites that are packed with coconut oil goodness, raw cocao and bananas, so if you’re trying to make sure you eat enough coconut oil,  this is a great way to help.  Because coconut oil melts at room temperature, keep these in the freezer and take out one or two when the urge hits, let it defrost for a few minutes and enjoy. 


Frozen coconut oil chocolate banana bites (GF, Vegan, Paleo)

Frozen coconut oil chocolate banana bites  (GF, Vegan, Paleo)


  • 2 ripe bananas
  • 1 Cup Coconut Oil
  • 2 TBSP Raw Cocoa
  • 1 TBSP Cashew or almond butter
  • 1 dropper full of liquid stevia
  • Shredded coconut (optional)


  1. Preheat pan on low to medium heat
  2. Add coconut oil and stir until melted (30 seconds or so)
  3. Add nut butter and continue stirring until melted and blended (about 1 minute)
  4. Add cocao and stir until blended
  5. Add stevia
  6. Remove from heat
  7. Slice bananas into 1 inch thick slices
  8. Dip banana into pan and fully coat with chocolate sauce
  9. Remove slices and place in a pan for freezing (I use a mini cupcake tin)
  10. Sprinkle with shredded coconut (optional)
  11. Freeze for 2 hours
  12. Remove from tin and place in frozen ziplock bag for storage.
  13. Enjoy!

cauliflower pizza crust

Yes, it’s possible to be gluten-free and paleo and still love your pizza!

Last year I ran across a cauliflower pizza recipe which we tried while my mom in law was in town, and it was a BIG hit! We all loved it, though my only complaint was that it wasn’t sturdy enough to pick up and eat since I chose to leave out the cheese from the crust. But we all dug in with forks and knives, and while it wasn’t the same as the slices of heaven I used to love in NY, it was still a tasty version of pizza. Yay for options!

So here’s the original recipe; you can choose to eliminate the cheese from the crust as we did, but just be warned that it won’t be sturdy enough to pick up.

Note that I substituted goat cheese for mozzarella and instead of hawaiian style I added spinach and prosciutto. Delish!

Oh, and for those of you (like my husband) who don’t love cauliflower, no worries – the cauliflower flavor is undetectable 🙂


cauliflower pizza crust













Maple-Orange Glazed Brussels Sprouts with Pecans

Gone are the days of the bland Brussel Sprouts from our Grandma’s dinner tables; these sprouts are delicious and add a sweet and salty flair to the sprouts of the past. In fact, with a hint of maple syrup and a touch of pecans, these little guys are sure to please dinner guests of all ages, and are a sure-fire way to get your kiddos to eat their veggies.

I love the salty sweet combo, and it seems to be  trait my son inherited as well, so I’m always looking for a way to jazz up our veggies and make sure to keep side dishes interesting. It’s so easy to get stuck in a salad and spinach rut, so to avoid the ho-hums of side dishes, I like to whip up quick and easy sides that pair well with meat and fish. And these brussel sprouts don’t disappoint. Inspired by a post we found at Seasonal and Savory, these guys are hands down, our fave version of sprouts to date. Enjoy!

Maple-Orange Glazed Brussels Sprouts with Pecans


3 cups sprouts, cut into quarters or halves
1 tablespoon olive or coconut oil
1/2 cup pecan halves
2 tablespoons maple syrup
1/2 teaspoon fresh orange zest
sea salt and cracked black pepper, to taste


In a large skillet or wok, toss the sprouts with olive or coconut oil and cook over medium-high heat until they turn bright green (about 4 -5 mins)–the key to good-tasting sprouts is to not overcook them.
Toss in the pecans and let them toast on the side of the pan for minute.
Stir in the maple syrup and orange zest.
Salt and pepper to taste.
Cook, tossing the sprouts, just for another minute or two.
Serve immediately.

paleo sauces

Whether you’re new to a low sugar, gluten-free or Paleo diet or been at it for a while, figuring out how to spice up your dishes can be a daunting task. Sometimes we get bored or lazy when prepping food, or we simply just forget about those we loved. So to keep it all in one place, here are some of our favorites that we’ve discovered over the last few years.

These were modified from various cookbooks and online sites to fit our specific needs, so remember to always adjust seasoning to taste and adapt these to suit your needs and tastes as well. I often take them with me when we eat out, so be sure to invest in some good small containers to store individual servings in. Also, remember that these recipes won’t last as long as their store-bought versions since they’re preservative-free and will only last for a few weeks.

Enjoy! paleo sauces


Paleo Mayonnaise 

Paleo gluten, dairy, soy and preservative free mayonnaise recipe.
Makes 1 Cup
1 egg
1 TBSP Fesh lemon juice
1/4 Tsp Dry mustard
1/2 Cup Olive oil
1/2 Cup Flaxseed oil

Blend egg, lemon and mustard in blender for 3-5 seconds. Continue blending as you add oils. Blend till thick.
Store in air tight container for up to 5-7 days.


Guest writer, Elissa, shares her favorite Paleo pizza creation with us. Thanks Elissa – we can’t wait to try this one! 

When beginning with Paleo I was overwhelmed.  What was I to do with all the new information I have learned with the new cooking staples in my pantry?  These things I had not experience with, could I even call them staples?  I knew I had a task laid before me if I were to survive this much needed lifestyle transformation.

I will be the first to admit, I don’t follow rules and directions well.  Unlike my mother who strict follows every recipe down to the last granule, I cool and bake with my gut.  Recipes are simply for time, temp, and ingredient suggestions that you can take or leave.  When I am creating something delicious there is a thing that happen inside of me, something magical turns on and more often than not the thing that results is a culinary delight.

PIZZA……who doesn’t love PIZZA?!  A favorite American treat loved by many from the time they could ingest until the time they can do so no longer.  Pizza… of the very first things I knew I was going to have to get down right, there was no way I could or wanted to go without it.

When it came to creating the delicious I knew I was going to have to dissect the recipe full of wheat and dairy to determine what exactly is was that made pizza so desirable.

Crust:  Even as a child, I never had much use for the stuff.  It was just like a plate for the gooey goodness.  Who eats the plate?

Cheese:  Oh cheese how I loved thee, but cheese in all of its gooey glory was in NO WAY worth the grumbling in my tummy (insert vision of Winnie the Pooh).

Things of Importance:  Meat, vegetables, and the amazing sauce with its desirable seasoning.

What was a girl to do?  I had absolutely no desire to Paleoize (to make a food dish that is in no way Paleo include Paleo ingredients; these are often high in natural sugars, nuts, and starches), resembled a crust. I try to steer clear of Paleoizing anything, to me, often takes away the deliciousness and nutritious things Paleo offers.  There had to be a simple way, some sort a vessel.

As I stared blankly into my fridge searching for an answer, there is stood in its green glory!  A green pepper!  Of course it made sense, so simple, a green pepper with bowl potential.  Not a new theory, stuffed peppers have been around for decades!  All of the AMAZING pizza toppings stuffed inside of a common topping itself.  No wheat or dairy and nothing was Paleoized in the creation.  Simple ingredients, combined.




cheesy note:  Cheese.  For me it was nearly impossible to give up completely.  But I simply refused to allow non-food, man-made chemicals to enter my clean body.  I went on a hunt for a treat in hopes of what I found didn’t cause any digestive distress.  On my hunt I found raw cheddar cheese.  Cheese with no unnatural ingredients made out of raw, unpasteurized milk.  I gave it a whirl and to my surprise there was NO digestive issues!  Now from time to time when I stray the non-dairy path I indulge in raw cheeses from cows, sheep, or goats.

We’re big fans of a tender, juicy roast, and love the simplicity of a basic Roast Beef. While there are some more intricate methods which include basting, stews and crock pots, we like to keep ours simple by roasting it with a touch of salt and pepper.

I promise you this is the easiest Roast Beef recipe you will ever make, and you will absolutely love how tender and delicious it is! You’ll need to set aside an hour or so for this one, and make sure you have a meat thermometer handy. The key to not over cooking a roast is to use the thermometer and set it for 125 degrees. Thats the magic number which leaves your roast juicy, tender and perfectly delicious.  This version is naturally gluten-free, and suits the Paleo, Primal Blueprint and GAPS diets just fine. In fact, so long as you’re a meat eater, you’re good with this one!

We like to grill some squash to pair with it, and add some grilled asparagus and toasted pumpkin seeds to a balsamic vinegar and EVOO salad.

So simple. So good.


Amazingly simple Roast Beef with Grilled Squash

Amazingly simple Roast Beef with Grilled Squash


  • 1.5 lbs Top Round Roast
  • Salt and Pepper to taste
  • Additional roasting pan ingredients include carrots or potatoes


  1. Preheat oven to 300 degrees
  2. Prep the roast and sprinkle generously with salt & pepper
  3. Place roast in roasting pan and surround with potatoes or carrots
  4. Insert meat thermometer and place pan in oven
  5. Baking times will vary so watch the thermometer (generally 20 minutes per lb is good)
  6. Once the thermometer hits 125 degrees remove the roast from the oven and let cool for a few minutes before carving
  7. Serve with your favorite glass of Cab, grilled veggies and a side salad with balsamic vinegar and EVOO for a great pairing!

I’ll admit I often find myself stuck in a dinner rut, and I tend to grab the same ol’ stuff when I get to the grocery store. So I finally decided to practice what I preach and head to the store prepared with a list (I’m loving the Buy Me a Pie app) that I developed after picking some of the amazing recipes I loved from The Caveman Feast Cookbook. I was gifted a copy of this book several months back, and have been working my way through it. I’m amazed at the time and effort that was put into developing this incredible Paleo resource!

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With more than 200 Paleo recipes, this recipe guide is broken down by categories including Beef, Pork, Poultry, Seafood, Breakfast, Sides, Condiments/Sauces/Dressings/etc and Grain-free goodies. It’s safe to say these guys left nothing behind when they set out to share this amazing cookbook with us.

Have a peek at some of their delicious beef entrees and see if you’re able to resist this one!

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  • Avocado-stuffed burger
  • Top sirloin kabobs
  • Bacon wrapped franks with spicy relish
  • Grilled rib steak 5 Hickory smoked beef brisket
  • Fire-roasted bacon meatloaf
  • Sweet caveman pie
  • Bacon bison butternut squash chili
  • Bacon beef burgers with sweet potato mash
  • Bacon beef butternut squash
  • Spaghetti with roasted red pepper sauce
  • Breakfast burrito
  • Apple Dijon burgers


Here are a few of our faves:

Bacon Beef Butternut Squash is a clever take on a stuffed pepper, using the squash as a base and packing it with some incredibly delicious beef and bacon mixture, with just the right blend of spices to complement the squash perfectly. Or perhaps you’re in the mood for chicken? Try the Sage and Cinnamon Chicken which combines (yep you guessed it) sage and cinnamon with drumsticks for a delish, melt in your mouth chicken dish. And if you’re craving something a little sweet, the Caveman Feast won’t disappoint with some of our faves including Blueberry Mango Muffins, Chocolate Chili Pineapple (amazing!) or the Apple Pie Caveman Bars.

Mouth watering yet? I have to say this cookbook definitely makes prepping dinners much easier around here, and I highly recommend this book, whether you’re new to the Paleo diet, or if you’ve been at it a while. We have yet to find one recipe in here we didn’t love, though we still have many more recipes to tackle!

And at only $19.95, this is hard to beat! It’s an ebook so you can do what we do and grab your laptop or iPad and have it on hand while you’re cooking. Click here to buy your copy and save some trees and enjoy some healthy, hearty and fabulous meals!

$200+ value for only $19.95 if you order quickly!

George is giving away additional Bonus offers for a short time! Here are some of the freebies they are throwing in if you buy the Caveman Feast Book now. It comes out to almost $120 in products for FREE. We love freebies 🙂

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If somehow you’re able to wait and want to enter the contest for a chance to win your own copy of the Caveman Feast Paleo Cookbook, register for our giveaway below.

Be sure to use this URL if you tweet about us in the contest form:

a Rafflecopter giveaway

Good luck!

I tend to think of my life as having two stages: Before Allergies and After Allergies, though in reality, I’ve always had food allergies, so it’s more like Before Diagnosis and After Diagnosis. I’d say the stages are defined by many aspects, from health to food & lifestyle choices, career changes and more, but the most noticeable from day-to-day is the change in my food choices.

Before Allergies, I hated cooking, never followed recipes well and preferred foods that didn’t need much prep work. After Allergies? I’m the biggest prepper and recipe enthusiast, and have discovered that I actually love cooking.

Who knew how much fun it was to create something from scratch? How satisfying it would be to create a dish that I threw together on a whim, and sit down to a yummy meal that’s tasty and healthy? Certainly not me, so this breakfast is nothing near one I would have eaten Before Allergies. In fact, my go-to was a toasted bagel, scooped out and topped with butter or cream cheese, a low-fat muffin or english muffin toasted with peanut butter or butter. Occasionally I would grab some fruit, but never did the idea of veggies occur to me as a breakfast item.

Ironically, my breakfasts today consist mostly of leftovers from the night before, unless I whip up a smoothie with kale or spinach, coconut or flax oil and some fruit on the days I’m craving something a little sweeter. Though today, when I opened the fridge and saw that yummy squash, I knew it was a butternut squash kinda-day. And according to my friend who teaches yoga and Pilates, and knows a ton about Ayurvedic and Eastern Medicine, it’s better to start your day with something warm in your belly to help keep the metabolic fires burning. Of course, she can say it much more eloquently than I can, but I figure you get the basic idea.

I love butternut squash – let’s just get that out of the way. It’s low in fat and loaded in fiber, making it an exceptionally heart-friendly food. It’s also packed with potassium (important for bone health) and vitamin B6 (essential for both our nervous and immune systems). Another great benefit? You can pre-bake it ahead of time and store in the fridge for up to a week so you can quickly whip up a side dish, or use it as a full meal as I did for breakfast. I simply cut the squash in half, bake at 400 degrees for 45 minutes, and store the halves in foil or tupperware.

So today I used about 1/3 of one of the halves to make a simple sautéed squash breakfast. I threw in some bacon crumbles that the hubs cooked up for me this weekend along with some fresh spinach that I always keep on hand.

This is one of the those recipes that you can tweak to your tastes; it works just fine without the spinach or bacon, and so long as you make the squash and bacon ahead of time, you can enjoy a delish & healthy treat with little effort.

Sautéed squash, spinach and bacon (Paleo)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1-2 servings

Sautéed squash, spinach and bacon (Paleo)


  • 1/3 to 1/2 pre-cooked butternut squash
  • 1-2 slices bacon, crumbled
  • 2 cups raw, pre-washed spinach
  • Drizzle of olive oil or coconut oil for sautéing
  • salt & pepper to taste


  1. Preheat pan over medium high heat.
  2. Cut pre-cooked butternut squash into smallish cubes.
  3. Add cooking oil to pan, then add squash.
  4. Drizzle additional oil over squash and stir in pan for 5-6 minutes until squash starts to brown.
  5. Add crumbled bacon pieces and spinach to pan.
  6. Drizzle with additional oil & add S&P to taste.
  7. Continue to stir for another 3-5 minutes until spinach is cooked.
  8. Transfer to plate and serve immediately.

It’s one of the first chilly spells in Austin for the year, and we’re enjoying some college football (Go Horns and Gators!) and prepping our burgers. While our version today is made with ground turkey, we’re following this recipe for quick and delish bison burgers. You can view the recipe we’re following today, and a full Paleo meal plan on Bodybuilder’s site here. I hope to have meal plans on here for y’all one day, but for now, I’m sharing other’s Paleo plans that will help keep you on a healthy diet track.

Remember  – the path to better health starts with food, and the Paleo diet is one of the best ways to get there. It’s a simple, straightforward diet and I’ve written about it quite a bit. You can search Paleo on the top right of the site and find recipes and posts galore, or you can check out this post for Paleo approved foods, Paleo restricted foods  and check out this site for some Paleo Meal Plans.

Here’s the recipe we’re making and more helpful Paleo tips below.  The Paleo diet is a much researched and written about way of life; my best advice to you is to treat it like a launching pad for better health. Find your balance once you heal and you’ll discover the Paleo plan that’s right for you. For  now, I’m going to enjoy some tasty burgers, a  salad and some grilled asparagus. Yum!


Paleo Bison Burgers

Paleo Bison Burgers


  • 1 lb Organic Ground Bison
  • 1 Shallot
  • 2 Jalapeno Peppers
  • 1 Egg
  • 3 Garlic Cloves
  • Sea Salt and Pepper to taste


  1. Turn oven to broil. Arrange rack so baking pan is close to heat.
  2. Cover baking pan with aluminum foil and set aside.
  3. Combine all ingredients and form into patties.
  4. Place patties on the center of the baking pan and broil for 6-8 minutes. Flip and broil for another 6-8 minutes.
  5. When both sides are golden brown, remove from oven.


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