Paleo cracker recipes have long been a mainstay of my snacking repertoire and make a nice alternative to vegetable crudites. They are also easy to transport so you can take them with you to work and are perfect with a bit of dip when you need a boost inbetween meals. The dip in this recipe is a delicious roasted red pepper and olive tapenade. This could not be simpler to make and just involves putting the ingredients into a blender. The combination of peppers, olives, capers and anchovies gives a lovely sweet and salty combination that I find moreish and addictive.

Soup has to be one of my favourite dishes. It is the ultimate in one pot cooking and you can create such a variety of flavours that it really lends itself to experimenting with ingredients. Whilst some only consider soup to be a winter dish I enjoy it all year round from hearty soups in winter to hot and sour Thai soups in Summer, I always think that there is a soup for every season. For this recipe I have created a creamy and soothing soup packed full of flavour with a delicious pesto dressing to add texture and crunch. It is perfect for January, being light and delicate and will be gentle on the stomach after the over indulgences of the Christmas season. When it comes to soup what we really want is something simple, creamy and comforting. Cauliflower is often overlooked as a standalone ingredient but its soft pale countenance translates into a gentle soup perfectly. Don’t overcook it; you want it soft enough to puree but if you leave it cooking for too long the flavour will become stewed. I have served it with a simple hazelnut and mint pesto type swirl that goes beautifully with the cauliflower, but you could just as easily miss this out if you prefer. Almond milk gives a lovely creamy aspect, but you could use chicken stock for a more savoury rounded flavour.

This grain free granola is a really grown up granola. Deeply dark, with almost bitter molasses tones, it is actually more of a breakfast crunch on account of the fact that it does not clump particularly well. Granola is easy to make, but can be tricky to perfect; especially without the properties of grains that make it stick together so well. My first granola recipe has been incredibly popular (included in my book Paleo: 12 Weeks to Change Your Life) and this stuck together really well, on account of the egg white added to gain adhesion, but I wanted this version to be egg free as well as grain free. It is no accident that traditional breakfast foods such as toast or cereal have been staples for so long. Crunchy, carby, and often sweet, these are the things with which we want to break our nightly fast. Not to mention the need to get up and go. Paleo granola certainly does the job of filling the need when this kind of breakfast calls. As delicious and tempting as this granola is I would not recommend that it is eaten every day. The recipe includes dried fruit so there is going to be a higher proportion of sugar (albeit natural) and along with the nuts and seeds is very nutrient dense. I would therefore recommend that you stick to solid breakfast staples, such as eggs and avocado, for the majority of the time and treat yourself to granola when the urge strikes.

Autumn… seasons are changing... leaves are falling... and pumpkins are being turned into pumpkin pie! Healthy, hearty, actually-good-for-you pumpkin pie. But with a twist! Are you ready for this? Okay, here we go: The no-bake pumpkin pie is encased with a walnut crust, covered with nutty, caramelized apples, and a maple-balsamic drizzle. Whaaaa??? Yeah, you heard me! This pumpkin pie is so creamy, nutty, and fruity, with a stunning accent of pumpkin pie spice! It is sure to wow everybody, even your gluten and grain-eating friends. Trust me, you’ll definitely want to make this recipe for yourself! Plus, I made it dairy-free, egg-free, and almond-free. And the pie part is raw, so there’s none of that “will it bake right?” stress, or hot ovens heating up your house all day long. Enjoy!

These paleo pumpkin pancakes are only 220 calories per person and are filled with healthy pumpkin puree and plenty of pumpkin spice for the perfect fall breakfast.

This recipe is as no-fuss as it gets—but don’t be fooled, it will be one of the most succulent, tasty dishes you will ever try! Slow-roasting ensures that every cut of meat is cooked to the desired doneness, and you don’t sacrifice the crispy outside due to this handy browning after roasting technique. Browning the meat after roasting makes the timing much more flexible, as you can cook the roast during the day, leaving an hour or two window for it to cool. Once your guests arrive, you can pop it back in a hot oven to crisp and warm up, and it will be ready to serve right out of the oven. When purchasing your prime rib, ask your butcher to cut it from the short, or loin end. Have them cut the meat from the bones, and then tie it back on for you. This will make it easier when it comes time to carve up for your guests. The ribs provide a perfect roasting rack and have some tasty meat on them, so buy bone-in if you can!

Instead of using traditional chopped stew meat we used a chuck roast we had on hand and shredded the roast to create a shredded beef stew. It was perfect because we cooked the roast in the crock pot and were able to use all of the leftover juices for the stew, adding some serious meaty flavor. Including the beef and broth, this shredded beef stew only has seven ingredients so it is very simple and easy to make. The cooking time is long, but it is only about 15 minutes of active cooking time to get this hearty stew that is a meal in a bowl.

Who's ready for PUMPKIN SEASON? I sure am! This Paleo Pumpkin Ice Cream will certainly make you scream... for more! It is so creamy and delicious, you'll regret not making this! This ice cream is guilt free and not to mention Gluten Free, Grain Free, Dairy Free and Nut Free! Alright friends, grab a spoon! You wont want to miss this.

I love perfectly fluted pie crust with nicely woven dough as much as the next girl, but that's as long as I'm not making it, you know? I love this recipe because it's a step up from an apple crumble but so much simpler than an apple pie. Plus it's sweetened with only a little honey and the natural sugars from locally grown apples

This recipe for braised lamb shanks is nutrient dense, paleo autoimmune protocol (AIP) friendly, delicious and comforting, easy to prepare, and even budget conscious! And with the use of a pressure cooker, what would typically be an all day dish is something you can make after a long day at work. What more could you ask for?

These Cheesy Turmeric + Garlic Kale Chips use nutritional yeast for the cheesy flavor and turmeric for an anti-inflammatory kick. This combo is truly delicious! These have become an Autoimmune Protocol staple in my house. They don’t last long so I always make a double batch. If you tolerate nightshades I suggest adding a sprinkling of cayenne pepper for a spicy kick. You can also omit the garlic if it’s not your thing. Lots of ways to modify to your taste. Enjoy!

We started getting some egpplant in our CSA so figured it was time to give it a try. My husband and I both LOVED it. It really reminds me a lot of hummus. However, my husband and I both are not at the point where we can tolerate legumes yet so we haven’t had real hummus in a long time. We love to drizzle some Kasandrinos Olive Oil on top of and serve it with cucumber, peppers and some Otto’s Cassava Flour tortillas. It is a great snack and also great with any entrée. Perfect way to use up some eggplant and if you are missing hummus this is a great substitute. Enjoy!

I promise I do use other herbs than cilantro. I am really sorry if you are one of those people who genetically hate cilantro because it tastes like soap. This has been one of my favorite ways to make grilled chicken for a long time. I am not really sure why it has taken me so long to post the recipe for it. It is super simple and always a huge hit for a crowd. You can easily double this recipe and grill a bunch of chicken for a BBQ or if you just want to eat a lot of chicken. I prefer to grill this recipe because the flavor really shines. You can also pan fry it if you don’t have a grill. I find that it usually takes long to cook on a stove (or maybe my stove stinks). This chicken is great by itself or served on top of a salad, cauliflower rice or with a bunch of super fresh summer salsa.

A thick, cool and creamy shake flavored with lime, coconut and white chocolate is the perfect way to cool off!

Making a meal gluten free can be simple and delicious! All you need are the right ingredients. Our favorite “fit and healthy” recipe trick is to use gluten free pizza crust to create a delicious steak and salad flatbread. It’s simple, effortless, and ready in 15 minutes.

This infinitely adaptable simple pumpkin chili recipe will keep you warm all winter long!

15 minutes of prep yields a melt-in-your-mouth brisket that's smothered in a savory spiced broth. This virtually hands-off recipe will be a go-to all year long.

I am not going to lie. The first time I heard of “massaged” kale salads I laughed. I just kept thinking, “Man! I know people are all about kale these days but massaging them seems a little excessive!” So for a period of time I refused to do it. Well I recently got over my aversion to massage the kale and gave it a try. The verdict: It is a serious game-changer and I should have tried this a long time ago. I just may need to come up with a different name for it because I really can’t take myself seriously when I say it. Today I was telling a co-worker about it and couldn’t even get it all out without laughing. But in all seriousness, it really made a huge difference in eating raw kale. Instead of having a tough piece of green that ends up ticking or irritating your throat as it goes down, you get a tender and delicious flavor. This salad is really super easy and full of super healthy seasonal produce. You can easily switch out different vegetables and add your favorite protein. So go out on out, buy some kale and massage it. You won’t regret it.

Creamy decadent paleo holiday candy that you can make all year long for a healthy treat.

A traditional cookie cut out recipe that is paleo approved, sugar free and can be used to make your cut out cookies all year long. These are fun to make, fun to decorate and fun to eat.