Coming up with creative (and not boring) paleo snacks can be a big challenge, especially if you're going on the road and you can't pack a huge cooler. Have you ever tried to find a quick, paleo-compliant meal at an airport? It usually can't be done.
Fortunately, with the invention of meat drying came the opportunity to make healthy food portable. The Native peoples of North America learned to dry lean meat with smoke and sun until it could be pounded into a powdery consistency. The meat was then mixed with melted fat or grease from animals and sometimes dried berries. This tasty and high-energy meal was called "pemmican," and it allowed for long-term storage of summer food abundance, as well as easy portability of calories.
There isn't any meat-pounding or fat-mixing involved in this recipe, adapted from America's Test Kitchen's Paleo Perfected cookbook, but it is an easy and quick way to create a portable paleo snack. This paleo beef jerky recipe is designed to be simple with only four ingredients. You can create your own unique flavors by adding or altering the spices listed here.
Try adding ground coriander, black pepper, crushed red pepper, or any other delicious seasoning combinations that might be your personal favorites. The key is to ensure the meat has enough time to "soak up" the flavor before popping the jerky into the oven or dehydrator. You could add wet ingredients, too, like paleo ketchup, coconut aminos, or dijon mustard, but you might have to increase the drying time to make up for the additional moisture.
You may think it takes a lot of time and effort to make beef jerky at home, but it is surprisingly easy and fast. The trick to slicing flank steak without breaking your knife (or your hand) is to put your thawed flank steak into the freezer for 15-30 minutes before you cut it. This firms up the meat enough that it slices much more easily than if you were to pull it out of the refrigerator.
Safety tip! When drying meat at low temperatures you should always follow recommended temperature and drying times to ensure that all pathogens are destroyed.
Makes approximately 8 oz. dried beef jerky
Recipe adapted from America's Test Kitchen
Jerky can be stored at room temperature for several weeks, but it will last longer when stored in the refrigerator or freezer. It's always a great idea to make a large batch and have it on hand - just in case!
Sushi is often a much-missed food for anyone following a grain-free diet. While many other foods can be easily replicated on a paleo protocol, sushi is difficult because sticky rice grains act as the binder that holds all of the delicious sushi ingredients together.
Our PBC team has come up with a delicious alternative to traditional sushi using cauliflower "rice" paired with traditional sushi preparation techniques, and it's definitely worth the effort! The key is to use *rice vinegar in the preparation of the cauliflower "rice." This creates the slightly-sweet umami flavor that makes sushi so addictive.
Filling the paleo sushi rolls with crunchy fresh vegetables and salty smoked salmon finished the sushi magic. These paleo sushi rolls are a crowd-pleaser, both tasty to eat and a beauty to behold. They make a perfect party appetizer, or an easy-to-fix weeknight meal.
*A note about rice vinegar: Rice vinegar is made from fermented rice which is a grain. Generally, vinegars of all sorts are paleo-compliant, but if you feel strongly about avoiding rice vinegar just omit this ingredient.
Leftover tip: Store extra cauliflower rice in the fridge and reheat the next day in the microwave for 60 seconds. Fluff with a fork and you're ready to make a whole new batch of paleo sushi rolls.
**A note about wasabi: Prepared wasabi often contains gluten in some form or another. Look for dried wasabi powder that contains minimal ingredients. You can mix this bright green powder with a little water to make wasabi paste that is paleo-compliant.
Every year the paleo community rejoices when zucchini season comes around. The versatile squash has a wide variety of uses, and it has become a much-loved noodle replacement in paleo meals. There is yet another delicious use for the mild zucchini squash... it pairs perfectly with Paleo Baking Company baking mixes!
We've created a recipe using our Paleo Chocolate Cake and Muffin Mix that allows you to add shredded zucchini for moist, soft, and chocolately bread or muffins. It's easy, it really is.
Just add three cups of grated zucchini and one tablepoon of cinnamon to the dry and wet ingredients. Then mix, bake, and watch your kids gobble up a healthy green vegetable!
The most amazing thing about using zucchini in paleo baking recipes is that it adds an incredibly soft texture and moisture that is hard to beat. Say goodbye to too-dry cupcakes and overly-crumbly cake. Zucchini is here to save the day!
Yes, really! Believe it or not, zucchini is a very mild tasting vegetable. This fact, along with it's flexible, noodle-like texture, make zucchini a great paleo pasta substitute. It also means that it's perfect for baking. We've added one tablespoon of cinnamon to this recipe to liven up the flavor. Chocolate, cinnamon, and garden-fresh zucchini? Yes please!
You will want to fold the grated zucchini into the batter just before baking. Adding zucchini to the mix before you've combined the other dry and wet ingredients may result in lumpy batter. No me gusta!
Makes 4 mini loaves or 20 muffins
Buy a package of Paleo Chocolate Cake and Muffin Mix to make this recipe. Be sure to check out our other delicious recipes and products!
Few recipes capture the flavor of summer like a fresh basil pesto sauce. This quick and simple paleo recipe can be used on your favorite spiralized noodles, on top of grilled chicken, or simply tossed with roasted vegetables to create a memorable paleo summer salad.
We've replaced the classic pine nuts with cashews in this recipe. Cashews have a similar nutty flavor, and they tend to be less expensive. Plus, if you have leftover cashews you can always soak them to make cashew milk or another tasty paleo sauce!
You can also mix equal parts of this paleo pesto with your homemade mayo and you've got a creamy and rich pesto dip. It's always a great idea to double this recipe, because it definitely won't last long in the fridge!
This amazingly bright and sunny pesto is also vegan. That's right, it's paleo AND it's vegan. How is this possible? Most pesto sauces are loaded up with dairy-rich Parmesan cheese. The secret ingredient is nutritional yeast.
Nutritional yeast is a deactivated strain of Saccharomyces cerevisiae, and it has a very distinctively cheesy flavor. Vegans have used it for decades as a cheese replacement, and the paleo community is learning to embrace this delicious cheese substitute.
Makes approximately 2 cups of pesto sauce.
Recipe adapted from www.Food52.com
1. In a food processor, pulse basil, cashews and garlic until everything is roughly chopped.
2. While the motor is running, drizzle olive oil into the food processor until a thick pesto paste forms. Add lemon juice, nutritional yeast, and sea salt and pulse until well combined. Adjust salt and lemon juice to taste.
3. Serve with fresh, roasted or grilled vegetables and meats. Mix with equal parts mayo for a delicious dipping sauce and spread.
Hello! PBC founder, Hannah Dorn, here.
So you're paleo... and getting married! Sweet! Now... what the heck are you going to cut into after the nuptials?
Well, I had the same issue last year when some handsome dude was crazy enough to marry me. I wanted a beautiful, delicious wedding cake that wasn't going to make me feel sick on my special day. After much debate, I finally decided to make my own wedding cake. TWO wedding cakes to be precise.
It turns out that my Paleo Cake and Muffin Mixes not only make delicious paleo cakes and muffins, but they also freeze well. VERY well. So, I was able to make two flavors of wedding cake the week before my wedding and added simple and decadent fillings and frostings the morning before the wedding. That afternoon, we carefully transferred the cakes to the reception hall and stored them in a refrigerator until the next day, when my husband and I cut into both beauties in front of 300 of our family and friends.
The crazy thing? People told me later that those who were able to snag a piece of either my Paleo Lemon Hazelnut Cake or Dark Chocolate Orange Cake (recipes below) thought they were infinitely more delicious than the catered, sugary sheet cake we served to the rest of our guests.
So, can you make your own paleo wedding cake? Of course! I've made it easy for you. No measuring dry ingredients and figuring out a complicated and tricky paleo recipe. I've done the hard baking research for you. All you have to do is follow the recipe on the back of any package of Paleo Cake and Muffin Mix and freeze multiple layers of cake until the day before the BIG day. Then, make and add your favorite paleo frosting (recipes HERE).
But what about the decorating? I can't do that!
You know what? Me neither. I kept it simple. I bought a couple floral spikes at a local craft store baking section, and asked a family member to plop some pretty flowers on top of each cake just before the reception. Simple and beautiful, just like the paleo lifestyle.
But, Hannah... you're crazy! There's no way I am going to make a wedding cake when I have so many other things going on that week.
OK, so not everyone is interested in adding yet another thing onto their full plates the week of their wedding. Here is another idea: identify a professional baker or experienced family member who is willing to make a paleo wedding cake and give them a few packages of Paleo Cake and Muffin Mix! Any baker who is worth their sugar will be interested in trying something new, and Paleo Cake and Muffin Mixes are very easy to make into delicious, beautiful creations! Plus, with all the fabulous frosting and filling recipes I've supplied on PaleoBakingCompany.com, it couldn't be easier for an experienced baker to make you a gorgeous wedding cake on your big day!
So, the moral of the story is that you don't have cheat yourself on your wedding day. Making your own paleo wedding cake or having a baker make you a paleo cake is not only impressive, but it is also a great way to stay on track and share your wonderful, healthy lifestyle with those who are closest to you as you celebrate one of the most important moments in your life.
Directions: Bake two paleo hazelnut cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare lemon curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of lemon curd in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of lemon curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with lemon frosting. Chill in refrigerator until ready to serve.
Directions: Bake two paleo chocolate cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare orange curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of orange curd filling in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of orange curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with chocolate frosting. Chill in refrigerator until ready to serve.
To your health!
This is a great recipe for anyone following a paleo diet, but particularly for those paleo hunters out there. We always have pounds and pounds of venison in our freezer, so finding creative ways to cook with this lean meat can a challenge. As is the solution to many of life’s problems…. just add bacon! You can also easily use ground pork if you don’t have access to venison.
This recipe would be awesome cooked in the ground meat state (don’t form patties) and added to paleo egg casseroles. I like to make a batch on Sunday and have easy-to-reheat sausage patties in the fridge for breakfast all week. This sausage is AWESOME with a baked sweet potato and grass fed butter as a high-fat/carb post WOD (workout of the day) meal.
Owner, Paleo Baking Company