Sara’s Green Smoothie

For me, finding paleo breakfasts that were quick and easy was not an easy task. Breakfast seemed like it was the most carb dependent meal and developing this smoothie has been a life saver for me! I keep a bag of the smoothie mix in my freezer at all times and all I have to do in the morning is scoop, pour in almond milk, scoop in some protein, and blend! It is super fast once you make it a part of your routine and the best part is that it keeps you full if you sip it over the course of the morning. Not only is it quick and easy, but I also call it my “nutrient bomb”. By adding a solid source of leafy greens to my diet each day, my immune system is supper happy and my iron levels are higher than usual.

This recipe will make enough mix to make 7-10 smoothies depending on the volume of your blender cup. Store the smoothie mix in your freezer in a gallon bag to always have easy access. A quality blender with an individual serving blender cup is important to have a smooth texture. I use my Ninja blender every morning.


  • 1 bag frozen spinach
  • 1 bag frozen kale
  • 1 bag frozen strawberries
  • Vanilla almond milk (approximately 3/4 cup)
  • Vanilla protein powder to fit your dietary needs (serving as per packaging)

In a gallon freezer bag, mix the spinach, kale, and strawberries and store in the freezer. When ready to make a smoothie, scoop the mix into a single serve blender cup, add one scoop of protein, pour almond milk in until it reaches the fill line. Blend until smooth and enjoy over the course of the morning for a satisfying breakfast.

Bacon Mushroom Paleo Quiche

Quiche is really a very overlooked food. It makes a perfect breakfast, lunch, or snack. It is packed with protein. It reheats awesomely in under a minute. You can throw anything you have laying around the house into it.

I always like to have extra dinner left over for lunch the next day, but I knew that wouldn’t be the case tonight. I decided to whip up this bad boy to make sure I had lunch ready to go for tomorrow. The best thing is that my hubby and kids also have a quick and nutritious breakfast ready to go tomorrow morning!
Continue reading

Two Ingredient Paleo Pancakes

I have been seeing posts here and there about 2 or 3 ingredient pancakes. I thought it was too good to be true, but boy was I pleasantly surprised today! I have a snow day today, and after getting in a morning workout, I was excited to experiment with these “pancakes”. I was pretty sure they were going to turn out to be banana omelettes.

The actual pancake only requires 2 ingredients, but making it fabulous requires a couple more. This truly was an awesome surprise when they turned out so yummy! I topped mine with cinnamon, walnuts, and honey, but you should feel free to experiment with whatever sounds good to you!

Feel like sharing? Be sure to double the recipe as this is only a serving for one!
IMG_0635.JPG Continue reading

Paleo Pecan Pie Lactation Muffins

WAIT! If lactation isn’t your thing:
You can very easily make these normal muffins! Skip the brewers yeast and use a cup more almond meal instead of the flaxseed meal.

If lactation is your thing:
It is so hard finding ways to incorporate brewers yeast into recipes and have them still taste good. Luckily, all of the sweet ingredients and spices in this recipe balance out the bitterness. The yeast and the flaxseed meal will hopefully boost your milk supply and all of the other ingredients will keep you on the paleo diet. These make a great breakfast or snack on the go. Double up the recipe and freeze a batch for later, they defrost perfectly with 30 seconds in the microwave!

Continue reading

Paleo Raspberry Banana Mmmmmuffins

When raspberries are on sale, they call to me. Those beautiful plump berries are just waiting to dive into vanilla yogurt… Hmm, that’s not going to work on a paleo diet! I’m never quite sure what to do with fresh raspberries, but on this chilly morning I decided to give baking with them a whirl. The result? Mmmmmmmmuffins!

20141113-090746.jpg Continue reading

Paleo Banana Walnut Muffins

We love bananas in our house and when they are on sale we stock up. Looking at our shopping cart, you would think we were a family of monkeys! When we accidentally buy more than we can eat, there is no problem making sure they don’t go to waste! Most get frozen for smoothies, but when our latest batch turned brown I decided to try turning them into some scrumptious muffins!  If yours are not over ripe, you may wish to add some honey to sweeten it up.
4 over ripe bananas – mashed
4 eggs
1/2 cup almond butter
1/2 cup coconut spread
1 tsp. vanilla
1/2 cup almond flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
Pinch of salt
1/2 cup chopped walnuts

1. Preheat overnight to 350 degrees.
2. In a large bowl, mix together bananas, eggs, almond butter, coconut spread, and vanilla using a hand mixer on medium speed for 2 minutes.
3. In a medium bowl, stir together almond flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Slowly stir in dry ingredients to the wet ingredient bowl. Mix for one minute, then fold in chopped walnuts.
4. Fill paper lined muffin pans 2/3 of the way. This should yield 18 muffins.
5. Bake for 30-35 minutes or until a toothpick comes out clean.

Perfect Paleo Zucchini Bread

I don’t bake. I really don’t bake paleo. My husband is in charge of all of the baking in our home, but he is on the other side of the world for business right now. When there was leftover zucchini after making my awesome Paleo Herbed Turkey Meatloaf, someone had to make the zucchini bread! I put on my big girl apron and got to work…. Ok, research, I got to researching. There are so many recipes out there, so I set out to find the perfect combination for my creation. I hope you enjoy!

1 1/2 cups of grated zucchini
4 tablespoons of quinoa flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. of baking soda
1/2 tsp.of baking powder
Pinch of salt
2 eggs – whisked
1/2 cup of honey
1 tsp. vanilla extract
1/2 cup of almond butter
1/4 cup of coconut milk
1/2 cup chopped walnuts

1. Preheat oven to 375 degrees.
2. In a large bowl, combine all dry ingredients except for the walnuts (quinoa flour, spices, baking powder, baking soda, and salt) and then fold in zucchini.
3. In a medium size bowl, whisk the eggs. Stir in honey, vanilla, almond butter, and coconut milk. Mix until well blended.
4. Fold the wet mixture into the dry mixture in the large bowl. Add walnuts, and thoroughly combine.
5. Pour into a well oiled bread pan and bake for 50-55 minutes or until a toothpick comes out clean.
6. Let cool, slice, enjoy!