Paleo Donuts

Who doesn’t love donuts on a Sunday morning.  If only I could walk to a bakery on a Sunday morning and get a paleo donut, my life would be complete. I would even settle for a gluten free, freshly baked or fried, version  But if I want one on a Sunday (or any day for that matter) I need to make it myself.  This recipe will satisfy that craving and not make you feel guilty for breaking your diet.

Donut Ingredients:

  • 2 ripe bananas
  • 1 cup of apple sauce
  • 1/8 cup melted coconut oil
  • 1 tsp vanilla
  • 1 egg
  • 2 tsp honey
  • 1/4 cup coconut flour
  • 3/4 cup almond flour or meal (I used Trader Joe’s brand)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt


  • Coconut Butter slightly warmed or
  • Melted butter and coconut sugar


  • Preheat oven to 350 deg F and coat donut pan with melted coconut oil
  • Add bananas and apple sauce to a food processor and process till smooth
  • Pour into a large mixing bowl and add coconut oil, vanilla, egg, and honey and whisk until egg is combined
  • In a separate bowl, combine coconut flour, almond meal, baking soda, cinnamon, and salt, and mix until incorporated
  • Pour dry ingredients into wet and mix thoroughly
  • Pour batter into doughnut pan
  • Bake for approximately 20 to 25 minutes, until dough bounces back after being pressed.
  • Cool for about 5 minutes in pan, then remove to a cooling rack.
  • When donuts have cooled down slightly, add toppings.  Either drizzle on some warmed coconut butter, or melt about 4 tbs of butter or ghee and dip donut in butter then coat with coconut sugar.
  • These taste best if eaten right away.

Pomegranate Guacamole

In honor of Cinco De Mayo today, I whipped up some guacamole with a refreshing spin.  Hope you all enjoy!


  • 2 avocados
  • 1/4 cup pomegranate seeds (I bought mine at Trader Joe’s, no need to mess with seeding a pomegranate yourself)
  • juice from 1/2 lime
  • 1 tsp minced jalapeno (I removed ribs and seeds since I didn’t want this recipe to be spicy, but more refreshing)
  • 1/4 cup minced red onion (I like to run the cut up onion under the water facet to remove some of the strong onion flavor)
  • handful cilantro chopped (comes out to about 1/4 cup)
  • sea salt to taste (I used about 1/2 tsp)


  • Remove flesh from avocado and mash with a fork
  • Add lime juice, jalapeno, red onion, cilantro, and salt to avocado and mix
  • Fold in pomegranate seeds to avocado mixture
  • Garnish with extra pomegranate seeds and cilantro if so desired
  • Enjoy!

I served mine with some steak fajitas, yum!

Paleo Mounds (*with Macadamia Nuts)

I know what you are all thinking, why didn’t you just make Almond Joys? But, aren’t we all in the Paleo Community a little sick of almonds?  I mean they are in everything, right!  I like macadamia nuts better than almonds anyway, so I would rather have them been called macadamia joy’s, but I resisted changing a beloved candy bar name for my own pleasure.


  • 1 cup shredded coconut
  • 2 tbs honey
  • 2 tbs coconut butter
  • 1 tbs coconut oil
  • pinch of sea salt
  • 1 tsp vanilla
  • 1 handful macadamia nuts
  • 1 dark chocolate bar or 1 cup semisweet chocolate chips
  • toothpicks


  • In a food processor add shredded coconut, honey, coconut butter, coconut oil, sea salt, and vanilla.  Process for one minute.  If the ingredients are still to crumbly to stick together, process for another minute.
  • Mold mixture into rectangles, mine made approximately 8.
  • Press in approximately 2 macadamia nuts or leave plain.
  • Place in freezer for about 10 minutes
  • Melt chocolate in double boiler or in microwave.  I prefer the double boiler so the chocolate does not burn.  If using chocolate bar, make sure to break up into little pieces.
  • Take coconut mixture out of freezer and place on to toothpicks to make coating in chocolate easier. Coat each mound in chocolate and place on parchment paper.  Put candies back in freezer to allow chocolate to set.
  • Serve right away or will keep in refrigerator for a few days, if they last that long.

Sweet & Spicy BBQ Sauce

How many of you have stood in the condiment aisle at the grocery store looking for a BBQ sauce that didn’t contain sugar and only had ingredients you could actually pronounce? Yeah, pretty much impossible.  There is only one brand I have found that I will use in a pinch, but it contains agave nectar and I am not really cool with that. This recipe is super easy and will make you wonder why you never made your own BBQ sauce before.


  • 1 tbs coconut oil
  • 3 cloves of garlic, minced
  • 1 tbs paprika
  • 1/4 – 1/2 tsp cayenne pepper (add per your preference)
  • 1/2 tsp chili powder
  • 15 ounce can of no salt added tomato sauce
  • 1/2 cup apple sauce
  • 4 tbs coconut aminos
  • 3 tbs apple cider vinegar
  • 1.5 tbs honey
  • salt and pepper to taste (I added about 1/2 tsp salt and 1/4 tsp pepper)


  • Melt coconut oil in small sauce pan on medium.  Add in garlic and saute for about 30 secs.  Add in paprika, cayenne pepper, and chili powder and stir for about 30 secs.
  • After the spices start heating up and giving a nice smell, add in rest of ingredients and stir.
  • Allow the BBQ to simmer over low for about 30 minutes.  After this time the sauce should be reduced and thick.
  • Can be stored in refrigerator for about 2 weeks.

*If you are doing a Whole 30 leave out the honey and add 1/4 extra apple sauce.  It is will not be as sweet, but it will still be good.

Tomato Herb Flounder

Flounder is one of those, easy to eat fish.  It has a non fishy taste that most people who don’t like fish can tolerate. It is typically low in mercury, and high in selenium with some B vitamins thrown in there. If you are looking for a light dinner on a warm summer day, you won’t go wrong with this recipe.


  • 1 lb of fresh caught flounder
  • 2 medium sized heirloom organic tomatoes, I used orange and dark red
  • 1/2 lemon
  • 6 sprigs of fresh rosemary, take 3 of the sprigs and remove rosemary and roughly chop
  • 6 sprigs of fresh thyme
  • 4 large fresh basil leaves, chopped
  • 2 cloves of garlic chopped
  • 3 shallots, sliced
  • 2 tbs extra virgin olive oil
  • 1 tbs of grassfed butter or ghee, chopped into 6 to 8 pieces
  • salt and pepper


  • Preheat oven to 400 deg F
  • slice tomatoes into 8 pieces, I removed the seeds, but it is not necessary
  • Add tomatoes, shallots, garlic, herbs, evoo, salt and pepper to taste, and juice from the lemon to an oven safe bake ware   Toss together and cook for 10 minutes.
  • Salt and pepper flounder.
  • After 10 minutes, remove tomato and herb mixture from oven.  Place flounder on top with small pieces of butter on top.  Top with slices of lemon if you desire. Return baking dish to oven and cook for another 12 minutes.
  • Enjoy with a side of your choosing and some white wine (if you are not doing a Whole 30 at the moment).