Guacamole is a party-time staple for us. Always a hit, this creamy dip pairs beautifully with most vegetables. Whether it is a summer cookout or Monday night football, we are always sure to serve up some delicious guac’ and fresh veggies for dipping.

In the belief that almost everything tastes better grilled, we like to take a handful of mixed olives tossed with herbs and throw them over some hot coals. The result is a delectable appetizer with smoky, complex flavors, and minimal effort.

Ever since watching the movie Fried Green Tomatoes with my mom years ago, I always wanted to try the actual recipe. Our version uses a light dredging of coconut flour, and is then fried in bacon grease. The chopped bacon on top is really what makes this dish a hit!
—Hayley

Our take on this popular appetizer involves the addition of smoked paprika to give great warmth to the flavors of the dish. The crisp bacon nicely compliments the tender scallops, while infusing them with a smoky yet sweet flavor.

Oysters Rockefeller can be made many ways. Our spin on this mid-Atlantic staple is to keep things simple with a short ingredient list. This dish is exponentially more rewarding if you choose to shuck your own oysters.

You don’t need tortilla chips to enjoy great salsa. We ditch the chips in favor of some fresh-cut vegetables. Carrots, celery, endive, broccoli, bell peppers—they are all great companions to fresh salsa.

One of my favorite non-paleo blogs to visit is Not Without Salt. I love the food photography inspiration, and the name is just so catchy. If my mom were to start blogging, hers might be called Not Without Hummus. We love this versatile veggie dip too, though our version is made primarily from zucchini and not chick peas. You'll love it!

The heart of the artichoke is like the pot of gold at the end of the rainbow—it is truly a treat! Artichoke hearts, commonly found canned in stores, are tasty. However, they cannot compare to the fabulous taste of freshly steamed artichoke hearts. For this recipe, the hearts are the star of the show. This dish brings a bit of gourmet to a beloved vegetable of ours.

Deviled eggs are a simple appetizer that are often served at parties. For our version, we make these paleo by the use of our homemade mayo. The perfect finger food for a gathering of friends, or when joined by a side of veggies and fruit, they can also be a quick meal.

Calamari is often served deep fried here in the United States. Though it has a unique texture (somewhat similar to al dente linguine), the light flavor is delightful and worth trying. We love ours with the zing of red pepper flakes and a hint of fish sauce.

This appetizer has gained popularity in recent years, and it’s obvious why. These clever little wraps have the salty and savory thing going on. They also have quite an appealing look to them, which makes them the perfect precursor to a fancy dinner party.

Shrimp cocktail always brings back memories of warm evenings at the shore, enjoying the company of family and the flavors of fresh seafood. This classic appetizer works well for casual, outdoor gatherings and formal affairs alike.

Growing up, my family would often serve lox with bagels and cream cheese at family brunches. This was always a special occasion when family came into town. In my mind, I can still taste the flavors of a toasted bagel topped with cream cheese, lox, red onion, tomato, and capers. For our version of this dish, we replaced the bagel and cream cheese with eggs for an equally delicious and much healthier version.
—Hayley

This breakfast is our version of eggs Benedict. In place of the traditional hollandaise sauce, we serve ours with an avocado drizzle that reinvents this dish with a primal spin.

Breakfast sausage patties are quite simple to create at home. We love the addition of sausage to our breakfast plate, and with this quick recipe, we can have all the flavors of sausage in the morning, without any unfavorable ingredients.