Paleo Eats
eat
Wild
15real food
Paleo recipes
Meet Zoe Zoe is a CrossFitter and wellness blogger from Brisbane, Australia. Her label Wildblend aims to inspire people to live an active, happy and healthy lifestyle, and to eat wild unpackaged natural foods to nourish their bodies and their souls. Her recipes are focused on fresh seasonal ingredients, and celebrating unprocessed, healthy whole foods with a dash of superfoods.
recipes #01 - Cauliflower Turmeric Burger Buns #02 - No-Bake Turmeric Protein Donuts #03 - Grain-Free Broccoli Toast #04 - Buttery Avocado Lime Cheesecake #05 - Paleo Pavlova with Gooey Marshmallow Center #06 - Keto Breakfast Burger with Avocado Buns #07 - Pasta Carbonara Recipe with Light Zucchini Noodles #08 - Hidden Veggies Tiger Nut Brownies #09 - Golden Cauliflower Turmeric Flatbread #10 - Creamy Grain-Free Cauliflower “Oatmeal” #11 - Healthy Sweet Potato Casserole With Pecans and Cacao Nibs #12 - Low-Carb Cauliflower Fried Rice #13 - Avocado Coconut Truffles with Dark Chocolate #14 - No-Bake Chocolate Mint Protein Donuts #15 - No-Bake Paleo Caramel Slice
Recipe meAsurEments Key T = Tablespoon t = teaspoon
Copyright © 2017 by Paleohacks, LLC. All rights reserved. All material in this document is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being.
Cauliflower Turmeric
Burger Buns
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 burgers
Ingredients:
Instructions:
●● 3 cups raw riced cauliflower*
1. Preheat oven to 175ºC. Line a baking tray
●● 4 eggs
with parchment paper.
●● 1 cup LSA (mix made from ground flax
2. In a medium bowl, mix all ingredients and
seed, sunflower seeds and almonds) ●● 3 t turmeric powder ( I used Golden Grind) ●● 3 t nutritional yeast** ●● ⅛ t black pepper ●● ½ t sea salt
combine well with a spoon. 3. Transfer mixture to the lined baking tray. Form 6-8 evenly sized balls and lay onto baking sheet. Press down slightly. 4. Bake at 175ºC for 35 minutes, or until golden. 5. Once baked, let cool completely (before slicing). 6. Use 2 buns to create a traditional burger or slice them in half for a sandwich-style bread. 7. Store buns in a container in the refrigerator for up to one week.
EAT wild - recipes
Recipe # 01
EAT wild - recipes
Recipe # 01
no-bake turmeric
Protien Donuts
Prep Time: 45 minutes
Cook Time: 5 minutes
Yield: 8 servings
Ingredients:
Instructions:
●● 1½ cups raw cashews
1. Combine all ingredients (except the
●● ½ cup (7 pieces) Medjool dates, pitted
chocolate) in a food processor and process
●● 1 T vanilla protein powder
on high until a smooth and sticky cookie
●● ¼ cup shredded coconut
dough forms.
●● 2 t maple syrup
2. Roll batter into eight balls and firmly press
●● ¼ t vanilla essence ●● 1 t turmeric powder ●● ¼ cup dark chocolate (for topping)
into silicone donut mold. 3. Cover mold with plastic wrap and place in freezer 30 minutes to set. 4. For the chocolate topping, pour a cup of water into a saucepan and bring to a boil. 5. Then place a smaller saucepan on top of the pan and add the chocolate to the bowl. Stir gently until the chocolate is completely melted. 6. Once set, remove donuts from mold, drizzle with dark chocolate and store in an airtight container in the fridge.
EAT wild - recipes
Recipe # 02
EAT wild - recipes
Recipe # 02
Grain-Free
Broccoli Toast Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 6 serving
Ingredients:
Instructions:
●● 2 cups raw grated broccoli
1. Preheat oven to 350ºF. Line a baking tray
●● 4 eggs
with parchment paper.
●● ½ cup almond meal
2. In a medium bowl, mix all ingredients and
●● ½ cup ground linseed ●● ½ t sea salt
combine well with a spoon. 3. Transfer mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about 1 centimeter thick. 4. Bake for 30 minutes, or until golden. 5. Once baked, cool completely and gently peel the parchment paper from the toast. 6. Slice toast into 6 pieces. 7. Store toast in a container in the refrigerator for up to one week. You can also make a larger batch and freeze it.
EAT wild - recipes
Recipe # 03
EAT wild - recipes
Recipe # 03
Buttery Avocado
Lime Cheesecake
Prep Time: 20 minutes
Cook Time: 6½ hours
Yield: 8 serving
Ingredients:
Instructions:
For the base:
1. For the base: Add all base ingredients to
●● ½ cup Medjool dates (pitted and soaked)
a blender and blend until a sticky “cookie
●● 2 cups raw almonds (250g)
dough” forms.
●● 2 T cacao powder
2. Press the dough into a round 8-inch
For the filling: ●● 1½ avocados (pitted and peeled) ●● 2 cups raw cashews (soaked overnight in water)
baking dish lined with parchment paper. Set aside. 3. For the filling: Add all filling ingredients to a blender and blend until smooth and creamy.
●● ¼ cup cold pressed coconut oil
4. Pour the mixture on top of the base.
●● Juice of 1 lime
5. Place in freezer overnight for at least 6
●● 3 T maple syrup ●● ½ cup full-fat coconut cream
EAT wild - recipes
hours. 6. Thaw for 30 minutes before serving.
Recipe # 04
EAT wild - recipes
Recipe # 04
Paleo Pavlova with gooey
Marshmallow Center Prep Time: 20 minutes
Cook Time: 1 hr 20 min
Yield: 8 serving
Ingredients:
Instructions:
For the meringue: ●● 4 egg whites (at room temperature)
1. Preheat oven to 250ºF, and adjust the rack to the middle position.
●● Pinch of sea salt
2. Line a baking sheet with parchment paper.
●● 1 t apple cider vinegar
3. Grind the coconut sugar in a food processor to a fine dust.
●● 1 T arrowroot starch ●● 1 cup coconut sugar (ground to fine dust) For the topping: ●● Whipped coconut cream ●● Fresh seasonal fruit
4. In a small bowl, mix the sugar and arrowroot together. Set aside. 5. Place the egg whites and salt in the bowl of a standing mixer. Using the whisk attachment, whip the egg whites on low until they start to foam. 6. Add the vinegar and slowly increase the speed to high. Beat for 5-7 minutes, until soft glossy peaks have formed. 7. With the mixer on medium speed, slowly add the sugar and arrowroot mixture—one tablespoon at a time. Once all of the sugar has been added, increase the speed back to the highest setting. Continue to whip until stiff, glossy peaks form and hold their shape. 8. Fill a piping bag with meringue, and pipe it onto the lined baking sheet in small 3.5” circles. Try to make the edges a bit higher (like a birds nest). 9. Place the meringue into the oven. Bake for 1 hour 20 minutes at 250ºF—or until the outside is dry to touch. (Time depends on size of your meringue. Do not open the oven while baking.) 10. Turn off the oven, and allow the pavlova to completely cool before you take it out. 11. Once cooled, top with coconut whipped cream and your favorite fruit. 12. Serve immediately.
EAT wild - recipes
Recipe # 05
EAT wild - recipes
Recipe # 05
Keto Breakfast Burger with
Avocado Buns
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 1 serving
Ingredients:
Instructions:
●● 1 ripe avocado
1. Place the bacon rashers on a cold frying pan.
●● 1 egg
Turn the stove on and start frying the bacon.
●● 2 bacon rashers
When bacon beings to curl, flip it with a fork.
●● 1 red onion slice
Continue cooking the bacon until it is crispy.
●● 1 tomato slice
2. Remove the bacon from the pan and crack
●● 1 lettuce leaf ●● 1 T Paleo mayonnaise ●● Salt and pepper, to taste ●● Sesame seeds, for garnish
the egg into the same pan, using the bacon fat to cook it. Cook until the white is set but the yolk is still runny. 3. Slice the avocados in half width-wise. Remove the pit and use a spoon to scoop it out of its skin. 4. Fill the hole where the pit used to be with Paleo mayonnaise. 5. Layer with lettuce, tomato, onion, bacon, and fried egg. 6. Top with the second half of the avocado. 7. Sprinkle with sesame seeds.
EAT wild - recipes
Recipe # 06
EAT wild - recipes
Recipe # 06
Pasta Carbonara with light
Zucchini Noodles
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 servings
Tools:
Instructions:
●● Spiralizer
1. For the carbonara sauce, whisk eggs and
●● Medium bowl
arrowroot in a medium bowl to combine. Bring
●● Medium saucepan
coconut cream to a boil in a medium saucepan.
●● Whisk
Reduce the heat, whisk in egg mixture and
●● Skillet
arrowroot, and cook over low heat until sauce thickens. Season with salt and pepper.
Ingredients: ●● 3 medium zucchinis, spiralized into noodles ●● 2 bacon slices ●● ½ clove garlic, crushed ●● Ghee or coconut oil, for cooking ●● 2 eggs
2. Heat ghee in a skillet over high heat, add bacon and fry until it starts to color. 3. Reduce heat to medium, add garlic and cook for a couple of minutes. 4. Add the spiralized zucchini noodles and stir until just tender, about 1 minute.
●● 1 T arrowroot starch
5. Remove from heat, toss zucchini in egg sauce,
●● ½ cup coconut cream
and fold in more yeast for extra cheesy flavor.
●● 1 T nutritional yeast (more if desired)
6. Serve topped with fresh parsley, chili flakes or
●● Salt and pepper, to taste ●● Fresh parsley, chili flakes or grated
grated macadamia nuts.
macadamia nuts (for topping)
EAT wild - recipes
Recipe # 07
EAT wild - recipes
Recipe # 07
hidden veggies tiger nut
Brownies
Prep Time: 35 minutes
Cook Time: 10 minutes
Yield: 12 servings
Tools:
Instructions:
●● Square baking dish
1. Preheat the oven to 350ºF.
●● Medium bowl
Line a square baking dish with parchment
●● Blender ●● Small saucepan
Ingredients: For the Brownies: ●● 1 cup tigernut flour ●● ⅓ cup raw cacao powder ●● 1 t bicarb soda ●● 2 eggs
paper. 2. Combine all dry ingredients (tigernut flour, raw cacao powder, bicarb soda) in a medium bowl. 3. Add the dates, eggs, raw chocolate chunks, and vinegar to a blender. Blend until well combined. 4. Make a well in the dry ingredients, then gently pour wet ingredients into the center. Stir until
●● 2 medium zucchini, grated
combined.
●● ¼ cup raw chocolate, chopped
5. Add the grated zucchini to the mixture and
●● 1 T apple cider vinegar
combine.
●● ½ cup Medjool dates, pitted (7 dates) For the Ganache:
6. Pour mixture into lined baking dish. 7. Bake for 35 minutes or until toothpick inserted
●● ¼ cup non-dairy milk
in the center comes out clean.
●● ½ cup raw chocolate, chopped
8. Let cool completely.
●● ½ cup Medjool dates, pitted (7 dates) ●● Pinch of sea salt
9. For the ganache: Heat the milk in a small saucepan until just simmering, then transfer to mixing bowl. 10. Add the chocolate to the bowl and cover so it can melt. 11. Add the chocolate milk mixture, salt and dates to a blender. Blend until smooth and creamy. 12. Frost brownies generously with ganache. Slice into 12 even squares.
EAT wild - recipes
Recipe # 08
EAT wild - recipes
Recipe # 08
Golden Cauliflower Turmeric
Flatbread
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 8 slices
Ingredients:
Instructions:
●● 2 cups raw riced cauliflower
1. Preheat oven to 350ºF. Line a baking tray with
●● 4 eggs
parchment paper.
●● 1 cup almond meal
2. In a medium bowl, mix all ingredients and
●● 3 t turmeric powder ●● ½ t sea salt
combine well with a spoon. 3. Transfer mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about ½-centimeter thick. 4. Bake at 350ºF for 30 minutes, or until golden. 5. Once baked, cool completely and gently peel the parchment paper from the flatbread. 6. Slice flatbread into 8 pieces. 7. Store bread in a container in the refrigerator for up to one week.
EAT wild - recipes
Recipe # 09
EAT wild - recipes
Recipe # 09
Creamy Grain-Free Cauliflower
“Oatmeal”
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 2 servings
Ingredients:
Instructions:
●● 2 cups raw riced cauliflower
1. Preheat oven to 350ºF. Line a baking tray with
●● 1 cup almond milk (or any plant milk)
parchment paper.
●● ½ tsp cinnamon powder
2. In a medium bowl, mix all ingredients and
●● ¼ tsp lucuma powder (optional) ●● 4 Tbsp toasted coconut flakes ●● 1 tsp maple syrup (or sweetener of your choice) ●● 2 Tbsp unsweetened almond butter
combine well with a spoon. 3. Transfer mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about ½-centimeter thick. 4. Bake at 350ºF for 30 minutes, or until golden. 5. Once baked, cool completely and gently peel the parchment paper from the flatbread. 6. Slice flatbread into 8 pieces. 7. Store bread in a container in the refrigerator for up to one week.
EAT wild - recipes
Recipe # 10
EAT wild - recipes
Recipe # 10
Healthy Sweet Potato Casserole With
Pecans & Cacao Nibs
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 6 servings
Ingredients:
Instructions:
For the base:
1. Preheat oven to 350ºF
●● 4 cups sweet potatoes (peeled and
2. Place sweet potatoes in a medium saucepan,
cubed) ●● 2 organic eggs ●● ½ cup full fat coconut milk ●● ¼ cup pure maple syrup ●● ½ teaspoon ground cinnamon
cover with water and bring to a boil. Cook until soft. 3. Transfer sweet potatoes to a high-speed blender, add eggs, coconut milk, cinnamon, and maple syrup. Blend until smooth.
For the topping:
4. Grease a 20 x 20 cm (8 x 8 inch) square pan
●● 1 cup raw pecans
with coconut oil.
●● ¼ cup raw cacao nibs
5. Transfer sweet potato mixture into square pan.
●● ¼ cup pure maple syrup ●● ½ teaspoon vanilla extract (preferably alcohol-free) ●● ½ teaspoon ground cinnamon ●● Pinch of sea salt
6. In a small mixing bowl, combine pecans, cacao nibs, maple syrup, cinnamon, vanilla and sea salt until evenly coated. Pour mixture on top of sweet potato mixture. 7. Bake for 30 minutes or until topping is golden. 8. Serve while hot. Drizzle with extra maple syrup if desired.
Tip: Store leftovers in an airtight container in the fridge for up to one week.
EAT wild - recipes
Recipe # 11
EAT wild - recipes
Recipe # 11
Healthy Low-Carb Cauliflower
Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients:
Instructions:
●● ½ head cauliflower, finely grated
1. Heat the sesame oil in a large skillet over
●● 1 small onion
medium low heat.
●● 2 Tbsp sesame oil
2. Add the onion, ginger, chili, garlic, carrot
●● ¼ tsp red chili, diced ●● ¼ tsp ginger, diced ●● 1 garlic clove, minced ●● 2 cups broccoli florets ●● 2 small carrots, cubed
and broccoli and stir fry until fragrant, about 5 minutes. 3. Add the cauliflower and bean sprouts and stirfry for 5 minutes or until soft.
●● 2 beaten eggs
4. Turn the heat down, push the cauliflower rice
●● 1 cup bean sprouts
to the sides of the skillet, and add the eggs in
●● 1 cup spring onion, chopped
the middle.
●● Juice ½ lime
5. Stir until the eggs are fully cooked.
●● 3 Tbsp coconut aminos (or tamari sauce)
EAT wild - recipes
6. Stir in the coconut aminos, lime juice and spring onions just before serving.
Recipe # 12
EAT wild - recipes
Recipe # 12
Avocado Coconut Truffles With
Dark Chocolate
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 12 servings
Ingredients:
Instructions:
For the truffles:
1. Mix the shredded coconut, maple, coconut oil,
●● 2½ cups shredded coconut,
and avocado. I used my hands to blend it well.
unsweetened ●● 2 Tbsp coconut oil, melted ●● ¼ cup maple syrup ●● ¼ cup avocado, mashed
2. Form the mixture into small balls by squeezing until a ball forms. 3. Once you have the balls rolled, freeze for 1 hour or so until they are firm.
For the chocolate coating:
4. For the chocolate coating, whisk the
●● ½ cup melted coconut oil
ingredients together in a bowl until smooth.
●● ¾ cup raw cacao powder
5. Remove the truffles from the freezer and
●● ¼ cup maple syrup
insert a skewer through the middle (don’t poke through them). 6. One by one dip them into the chocolate coating and place in the fridge to set. 7. Dust with matcha powder (optional)
Tip: You can double coat your truffles with leftover chocolate once the first layer has dried.
EAT wild - recipes
Recipe # 13
EAT wild - recipes
Recipe # 13
Raw Choc Mint
Protein Donuts Prep Time: 15 minutes
Cook Time: 2-4 hours
Yield: 6 servings
Ingredients:
Instructions:
●● 1 cup raw almonds
1. Add almonds to a food processor or high-
●● ½ cup Medjool dates, pitted*
speed blender and process until semi-fine
●● ¼ cup raw cacao powder
(almost flour-like but there should still be a few
●● 1 Tbsp Amazonia Raw Cacao Protein**
chunky almond bits).
●● 1 Tbsp coconut flower nectar (or
2. Add the dates, cacao, protein, sweetener,
agave, rice malt, maple, honey) ●● 3 drops of food grade peppermint essence ●● ¼ tsp vanilla bean powder Notes: * I used Medjool dates for this recipe. Medjool’s are a fresh (not dried) date variety and therefore don’t need to be soaked like dried dates. Fresh dates are generally less sugary and more flavoursome. If you make this recipe using dried dates, make sure to soak them ahead of time.
peppermint essence and vanilla to the almonds mixture and process everything until a sticky cookie dough forms. 3. Divide mixture into 6 ‘portions’ and firmly press into silicone donut mould. 4. Cover mould with cling wrap and place in freezer for 2-4 hours to set. 5. When set, remove from freezer, decorate with dark chocolate and store in an airtight container in the fridge.
** I’ve experimented a lot with protein and found that most protein powders make raw treats super dry and hard. I specifically used Amazonia Raw Protein for this recipes because it does not dryout raw treats.
EAT wild - recipes
Recipe # 14
EAT wild - recipes
Recipe # 14
No-Bake Paleo
Caramel Slice
Prep Time: 15 minutes
Cook Time: 2-4 hours
Yield: 6 servings
Ingredients:
Instructions:
Base:
1. For the base, add all ingredients to a high-
●● 1 cups raw almonds
speed blender and blend until a sticky cookie
●● ½ cup coconut flour
dough forms.
●● ¾ cup dates (soaked and pitted)
2. Press base into a lined (20x20cm) slice pan
●● 1 tbsp raw cacao powder Caramel: ●● 1 cup dates (soaked & pitted) ●● ½ cup cashews (soaked & pitted)
until firmly packed. 3. For the caramel add all ingredients to a highspeed blender and blend until creamy and smooth.
●● 2 tbsp rice malt syrup
4. Spread the caramel evenly onto the base and
●● 2 tbsp almond butter
put aside into the freezer to set.
●● 4 tbsp coconut oil
5. For the chocolate top, whisk together the
●● 4 tbsp coconut milk ●● 1 tsp vanilla extract Chocolate Layer: ●● ⅓ cup raw cacao powder
ingredients until smooth. 6. Spread the chocolate sauce evenly on top of the caramel filling. (Make sure the caramel is set before you do this step!)
●● ½ cup coconut oil
7. Pop it back into the freezer for about one hour.
●● ¼ cup maple syrup
8. Remove it from the tin, slice it up and store in an airtight container in the fridge.
EAT wild - recipes
Recipe # 15
EAT wild - recipes
Recipe # 15
Discover More
PaleoHacks Cookbooks The Paleohacks Cookbook Collection Our bestselling cookbook collection will teach you everything you need for your Paleo lifestyle: •• Cook quick & easy Paleo meals at home (with over 200+ recipes to choose from) •• How to eat Paleo safely at restaurants (and avoid foods with sneaky ingredients like gluten & dairy) •• How to save money on real food (eat healthy, real meals even on a budget!) With over 200+ recipes at your disposal, you’ll always have a delicious meal just minutes away.
Get your copy here.
Paleo Eats Enjoy a variety of delicious, simple, and gourmet Paleo recipes (created by Chef Peter Servold) Eat meals like Bacon Bars, Mongolian Red Pepper Beef, Pulled Pork, and over 75 more insanely tasty recipes Get the book shipped to your door for FREE - just pay shipping! With over 80 delicious chef-created Paleo recipes, you’ll always have a tasty meal at hand!
Get your copy here.
Paleo Snacks Enjoy a variety of delicious, simple, and gourmet Paleo snacks (created by our amazing team of chefs) Eat meals like Pecan & Banana Mini Bars, No-Bake Hazelnut Brownies, Pomegranate Chicken Bites, and over 75 more ridiculously tasty snack recipes! With over 80 delicious chef-created Paleo snack recipes, you’ll never run out of tasty snacks for when you’re at work, on the go, or traveling!
Get your copy here.
The Paleohacks Bone Broth Cookbook Enjoy a variety of delicious, simple, and gourmet Paleo Bone Broth Recipes (created by our very own Casey Thaler), which will help improve digestion, boost your immune system, and improve your hair, skin, and nails Try delicious bone broth recipes like Fire Chili, The Ultimate Wellness Bone Broth, Ocean Stew, and over 75 more ridiculously tasty broth recipes! With over 80 delicious Paleo Bone Broth recipes, you’ll never run out of different ways to enjoy nature’s ultimate superfood.
Get your copy here.
eat
Wild
15real food
Paleo recipes
for more, go to blog.paleohacks.com
Wild
15real food
Paleo recipes
Meet Zoe Zoe is a CrossFitter and wellness blogger from Brisbane, Australia. Her label Wildblend aims to inspire people to live an active, happy and healthy lifestyle, and to eat wild unpackaged natural foods to nourish their bodies and their souls. Her recipes are focused on fresh seasonal ingredients, and celebrating unprocessed, healthy whole foods with a dash of superfoods.
recipes #01 - Cauliflower Turmeric Burger Buns #02 - No-Bake Turmeric Protein Donuts #03 - Grain-Free Broccoli Toast #04 - Buttery Avocado Lime Cheesecake #05 - Paleo Pavlova with Gooey Marshmallow Center #06 - Keto Breakfast Burger with Avocado Buns #07 - Pasta Carbonara Recipe with Light Zucchini Noodles #08 - Hidden Veggies Tiger Nut Brownies #09 - Golden Cauliflower Turmeric Flatbread #10 - Creamy Grain-Free Cauliflower “Oatmeal” #11 - Healthy Sweet Potato Casserole With Pecans and Cacao Nibs #12 - Low-Carb Cauliflower Fried Rice #13 - Avocado Coconut Truffles with Dark Chocolate #14 - No-Bake Chocolate Mint Protein Donuts #15 - No-Bake Paleo Caramel Slice
Recipe meAsurEments Key T = Tablespoon t = teaspoon
Copyright © 2017 by Paleohacks, LLC. All rights reserved. All material in this document is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being.
Cauliflower Turmeric
Burger Buns
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 burgers
Ingredients:
Instructions:
●● 3 cups raw riced cauliflower*
1. Preheat oven to 175ºC. Line a baking tray
●● 4 eggs
with parchment paper.
●● 1 cup LSA (mix made from ground flax
2. In a medium bowl, mix all ingredients and
seed, sunflower seeds and almonds) ●● 3 t turmeric powder ( I used Golden Grind) ●● 3 t nutritional yeast** ●● ⅛ t black pepper ●● ½ t sea salt
combine well with a spoon. 3. Transfer mixture to the lined baking tray. Form 6-8 evenly sized balls and lay onto baking sheet. Press down slightly. 4. Bake at 175ºC for 35 minutes, or until golden. 5. Once baked, let cool completely (before slicing). 6. Use 2 buns to create a traditional burger or slice them in half for a sandwich-style bread. 7. Store buns in a container in the refrigerator for up to one week.
EAT wild - recipes
Recipe # 01
EAT wild - recipes
Recipe # 01
no-bake turmeric
Protien Donuts
Prep Time: 45 minutes
Cook Time: 5 minutes
Yield: 8 servings
Ingredients:
Instructions:
●● 1½ cups raw cashews
1. Combine all ingredients (except the
●● ½ cup (7 pieces) Medjool dates, pitted
chocolate) in a food processor and process
●● 1 T vanilla protein powder
on high until a smooth and sticky cookie
●● ¼ cup shredded coconut
dough forms.
●● 2 t maple syrup
2. Roll batter into eight balls and firmly press
●● ¼ t vanilla essence ●● 1 t turmeric powder ●● ¼ cup dark chocolate (for topping)
into silicone donut mold. 3. Cover mold with plastic wrap and place in freezer 30 minutes to set. 4. For the chocolate topping, pour a cup of water into a saucepan and bring to a boil. 5. Then place a smaller saucepan on top of the pan and add the chocolate to the bowl. Stir gently until the chocolate is completely melted. 6. Once set, remove donuts from mold, drizzle with dark chocolate and store in an airtight container in the fridge.
EAT wild - recipes
Recipe # 02
EAT wild - recipes
Recipe # 02
Grain-Free
Broccoli Toast Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 6 serving
Ingredients:
Instructions:
●● 2 cups raw grated broccoli
1. Preheat oven to 350ºF. Line a baking tray
●● 4 eggs
with parchment paper.
●● ½ cup almond meal
2. In a medium bowl, mix all ingredients and
●● ½ cup ground linseed ●● ½ t sea salt
combine well with a spoon. 3. Transfer mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about 1 centimeter thick. 4. Bake for 30 minutes, or until golden. 5. Once baked, cool completely and gently peel the parchment paper from the toast. 6. Slice toast into 6 pieces. 7. Store toast in a container in the refrigerator for up to one week. You can also make a larger batch and freeze it.
EAT wild - recipes
Recipe # 03
EAT wild - recipes
Recipe # 03
Buttery Avocado
Lime Cheesecake
Prep Time: 20 minutes
Cook Time: 6½ hours
Yield: 8 serving
Ingredients:
Instructions:
For the base:
1. For the base: Add all base ingredients to
●● ½ cup Medjool dates (pitted and soaked)
a blender and blend until a sticky “cookie
●● 2 cups raw almonds (250g)
dough” forms.
●● 2 T cacao powder
2. Press the dough into a round 8-inch
For the filling: ●● 1½ avocados (pitted and peeled) ●● 2 cups raw cashews (soaked overnight in water)
baking dish lined with parchment paper. Set aside. 3. For the filling: Add all filling ingredients to a blender and blend until smooth and creamy.
●● ¼ cup cold pressed coconut oil
4. Pour the mixture on top of the base.
●● Juice of 1 lime
5. Place in freezer overnight for at least 6
●● 3 T maple syrup ●● ½ cup full-fat coconut cream
EAT wild - recipes
hours. 6. Thaw for 30 minutes before serving.
Recipe # 04
EAT wild - recipes
Recipe # 04
Paleo Pavlova with gooey
Marshmallow Center Prep Time: 20 minutes
Cook Time: 1 hr 20 min
Yield: 8 serving
Ingredients:
Instructions:
For the meringue: ●● 4 egg whites (at room temperature)
1. Preheat oven to 250ºF, and adjust the rack to the middle position.
●● Pinch of sea salt
2. Line a baking sheet with parchment paper.
●● 1 t apple cider vinegar
3. Grind the coconut sugar in a food processor to a fine dust.
●● 1 T arrowroot starch ●● 1 cup coconut sugar (ground to fine dust) For the topping: ●● Whipped coconut cream ●● Fresh seasonal fruit
4. In a small bowl, mix the sugar and arrowroot together. Set aside. 5. Place the egg whites and salt in the bowl of a standing mixer. Using the whisk attachment, whip the egg whites on low until they start to foam. 6. Add the vinegar and slowly increase the speed to high. Beat for 5-7 minutes, until soft glossy peaks have formed. 7. With the mixer on medium speed, slowly add the sugar and arrowroot mixture—one tablespoon at a time. Once all of the sugar has been added, increase the speed back to the highest setting. Continue to whip until stiff, glossy peaks form and hold their shape. 8. Fill a piping bag with meringue, and pipe it onto the lined baking sheet in small 3.5” circles. Try to make the edges a bit higher (like a birds nest). 9. Place the meringue into the oven. Bake for 1 hour 20 minutes at 250ºF—or until the outside is dry to touch. (Time depends on size of your meringue. Do not open the oven while baking.) 10. Turn off the oven, and allow the pavlova to completely cool before you take it out. 11. Once cooled, top with coconut whipped cream and your favorite fruit. 12. Serve immediately.
EAT wild - recipes
Recipe # 05
EAT wild - recipes
Recipe # 05
Keto Breakfast Burger with
Avocado Buns
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 1 serving
Ingredients:
Instructions:
●● 1 ripe avocado
1. Place the bacon rashers on a cold frying pan.
●● 1 egg
Turn the stove on and start frying the bacon.
●● 2 bacon rashers
When bacon beings to curl, flip it with a fork.
●● 1 red onion slice
Continue cooking the bacon until it is crispy.
●● 1 tomato slice
2. Remove the bacon from the pan and crack
●● 1 lettuce leaf ●● 1 T Paleo mayonnaise ●● Salt and pepper, to taste ●● Sesame seeds, for garnish
the egg into the same pan, using the bacon fat to cook it. Cook until the white is set but the yolk is still runny. 3. Slice the avocados in half width-wise. Remove the pit and use a spoon to scoop it out of its skin. 4. Fill the hole where the pit used to be with Paleo mayonnaise. 5. Layer with lettuce, tomato, onion, bacon, and fried egg. 6. Top with the second half of the avocado. 7. Sprinkle with sesame seeds.
EAT wild - recipes
Recipe # 06
EAT wild - recipes
Recipe # 06
Pasta Carbonara with light
Zucchini Noodles
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 servings
Tools:
Instructions:
●● Spiralizer
1. For the carbonara sauce, whisk eggs and
●● Medium bowl
arrowroot in a medium bowl to combine. Bring
●● Medium saucepan
coconut cream to a boil in a medium saucepan.
●● Whisk
Reduce the heat, whisk in egg mixture and
●● Skillet
arrowroot, and cook over low heat until sauce thickens. Season with salt and pepper.
Ingredients: ●● 3 medium zucchinis, spiralized into noodles ●● 2 bacon slices ●● ½ clove garlic, crushed ●● Ghee or coconut oil, for cooking ●● 2 eggs
2. Heat ghee in a skillet over high heat, add bacon and fry until it starts to color. 3. Reduce heat to medium, add garlic and cook for a couple of minutes. 4. Add the spiralized zucchini noodles and stir until just tender, about 1 minute.
●● 1 T arrowroot starch
5. Remove from heat, toss zucchini in egg sauce,
●● ½ cup coconut cream
and fold in more yeast for extra cheesy flavor.
●● 1 T nutritional yeast (more if desired)
6. Serve topped with fresh parsley, chili flakes or
●● Salt and pepper, to taste ●● Fresh parsley, chili flakes or grated
grated macadamia nuts.
macadamia nuts (for topping)
EAT wild - recipes
Recipe # 07
EAT wild - recipes
Recipe # 07
hidden veggies tiger nut
Brownies
Prep Time: 35 minutes
Cook Time: 10 minutes
Yield: 12 servings
Tools:
Instructions:
●● Square baking dish
1. Preheat the oven to 350ºF.
●● Medium bowl
Line a square baking dish with parchment
●● Blender ●● Small saucepan
Ingredients: For the Brownies: ●● 1 cup tigernut flour ●● ⅓ cup raw cacao powder ●● 1 t bicarb soda ●● 2 eggs
paper. 2. Combine all dry ingredients (tigernut flour, raw cacao powder, bicarb soda) in a medium bowl. 3. Add the dates, eggs, raw chocolate chunks, and vinegar to a blender. Blend until well combined. 4. Make a well in the dry ingredients, then gently pour wet ingredients into the center. Stir until
●● 2 medium zucchini, grated
combined.
●● ¼ cup raw chocolate, chopped
5. Add the grated zucchini to the mixture and
●● 1 T apple cider vinegar
combine.
●● ½ cup Medjool dates, pitted (7 dates) For the Ganache:
6. Pour mixture into lined baking dish. 7. Bake for 35 minutes or until toothpick inserted
●● ¼ cup non-dairy milk
in the center comes out clean.
●● ½ cup raw chocolate, chopped
8. Let cool completely.
●● ½ cup Medjool dates, pitted (7 dates) ●● Pinch of sea salt
9. For the ganache: Heat the milk in a small saucepan until just simmering, then transfer to mixing bowl. 10. Add the chocolate to the bowl and cover so it can melt. 11. Add the chocolate milk mixture, salt and dates to a blender. Blend until smooth and creamy. 12. Frost brownies generously with ganache. Slice into 12 even squares.
EAT wild - recipes
Recipe # 08
EAT wild - recipes
Recipe # 08
Golden Cauliflower Turmeric
Flatbread
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 8 slices
Ingredients:
Instructions:
●● 2 cups raw riced cauliflower
1. Preheat oven to 350ºF. Line a baking tray with
●● 4 eggs
parchment paper.
●● 1 cup almond meal
2. In a medium bowl, mix all ingredients and
●● 3 t turmeric powder ●● ½ t sea salt
combine well with a spoon. 3. Transfer mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about ½-centimeter thick. 4. Bake at 350ºF for 30 minutes, or until golden. 5. Once baked, cool completely and gently peel the parchment paper from the flatbread. 6. Slice flatbread into 8 pieces. 7. Store bread in a container in the refrigerator for up to one week.
EAT wild - recipes
Recipe # 09
EAT wild - recipes
Recipe # 09
Creamy Grain-Free Cauliflower
“Oatmeal”
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 2 servings
Ingredients:
Instructions:
●● 2 cups raw riced cauliflower
1. Preheat oven to 350ºF. Line a baking tray with
●● 1 cup almond milk (or any plant milk)
parchment paper.
●● ½ tsp cinnamon powder
2. In a medium bowl, mix all ingredients and
●● ¼ tsp lucuma powder (optional) ●● 4 Tbsp toasted coconut flakes ●● 1 tsp maple syrup (or sweetener of your choice) ●● 2 Tbsp unsweetened almond butter
combine well with a spoon. 3. Transfer mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about ½-centimeter thick. 4. Bake at 350ºF for 30 minutes, or until golden. 5. Once baked, cool completely and gently peel the parchment paper from the flatbread. 6. Slice flatbread into 8 pieces. 7. Store bread in a container in the refrigerator for up to one week.
EAT wild - recipes
Recipe # 10
EAT wild - recipes
Recipe # 10
Healthy Sweet Potato Casserole With
Pecans & Cacao Nibs
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 6 servings
Ingredients:
Instructions:
For the base:
1. Preheat oven to 350ºF
●● 4 cups sweet potatoes (peeled and
2. Place sweet potatoes in a medium saucepan,
cubed) ●● 2 organic eggs ●● ½ cup full fat coconut milk ●● ¼ cup pure maple syrup ●● ½ teaspoon ground cinnamon
cover with water and bring to a boil. Cook until soft. 3. Transfer sweet potatoes to a high-speed blender, add eggs, coconut milk, cinnamon, and maple syrup. Blend until smooth.
For the topping:
4. Grease a 20 x 20 cm (8 x 8 inch) square pan
●● 1 cup raw pecans
with coconut oil.
●● ¼ cup raw cacao nibs
5. Transfer sweet potato mixture into square pan.
●● ¼ cup pure maple syrup ●● ½ teaspoon vanilla extract (preferably alcohol-free) ●● ½ teaspoon ground cinnamon ●● Pinch of sea salt
6. In a small mixing bowl, combine pecans, cacao nibs, maple syrup, cinnamon, vanilla and sea salt until evenly coated. Pour mixture on top of sweet potato mixture. 7. Bake for 30 minutes or until topping is golden. 8. Serve while hot. Drizzle with extra maple syrup if desired.
Tip: Store leftovers in an airtight container in the fridge for up to one week.
EAT wild - recipes
Recipe # 11
EAT wild - recipes
Recipe # 11
Healthy Low-Carb Cauliflower
Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients:
Instructions:
●● ½ head cauliflower, finely grated
1. Heat the sesame oil in a large skillet over
●● 1 small onion
medium low heat.
●● 2 Tbsp sesame oil
2. Add the onion, ginger, chili, garlic, carrot
●● ¼ tsp red chili, diced ●● ¼ tsp ginger, diced ●● 1 garlic clove, minced ●● 2 cups broccoli florets ●● 2 small carrots, cubed
and broccoli and stir fry until fragrant, about 5 minutes. 3. Add the cauliflower and bean sprouts and stirfry for 5 minutes or until soft.
●● 2 beaten eggs
4. Turn the heat down, push the cauliflower rice
●● 1 cup bean sprouts
to the sides of the skillet, and add the eggs in
●● 1 cup spring onion, chopped
the middle.
●● Juice ½ lime
5. Stir until the eggs are fully cooked.
●● 3 Tbsp coconut aminos (or tamari sauce)
EAT wild - recipes
6. Stir in the coconut aminos, lime juice and spring onions just before serving.
Recipe # 12
EAT wild - recipes
Recipe # 12
Avocado Coconut Truffles With
Dark Chocolate
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 12 servings
Ingredients:
Instructions:
For the truffles:
1. Mix the shredded coconut, maple, coconut oil,
●● 2½ cups shredded coconut,
and avocado. I used my hands to blend it well.
unsweetened ●● 2 Tbsp coconut oil, melted ●● ¼ cup maple syrup ●● ¼ cup avocado, mashed
2. Form the mixture into small balls by squeezing until a ball forms. 3. Once you have the balls rolled, freeze for 1 hour or so until they are firm.
For the chocolate coating:
4. For the chocolate coating, whisk the
●● ½ cup melted coconut oil
ingredients together in a bowl until smooth.
●● ¾ cup raw cacao powder
5. Remove the truffles from the freezer and
●● ¼ cup maple syrup
insert a skewer through the middle (don’t poke through them). 6. One by one dip them into the chocolate coating and place in the fridge to set. 7. Dust with matcha powder (optional)
Tip: You can double coat your truffles with leftover chocolate once the first layer has dried.
EAT wild - recipes
Recipe # 13
EAT wild - recipes
Recipe # 13
Raw Choc Mint
Protein Donuts Prep Time: 15 minutes
Cook Time: 2-4 hours
Yield: 6 servings
Ingredients:
Instructions:
●● 1 cup raw almonds
1. Add almonds to a food processor or high-
●● ½ cup Medjool dates, pitted*
speed blender and process until semi-fine
●● ¼ cup raw cacao powder
(almost flour-like but there should still be a few
●● 1 Tbsp Amazonia Raw Cacao Protein**
chunky almond bits).
●● 1 Tbsp coconut flower nectar (or
2. Add the dates, cacao, protein, sweetener,
agave, rice malt, maple, honey) ●● 3 drops of food grade peppermint essence ●● ¼ tsp vanilla bean powder Notes: * I used Medjool dates for this recipe. Medjool’s are a fresh (not dried) date variety and therefore don’t need to be soaked like dried dates. Fresh dates are generally less sugary and more flavoursome. If you make this recipe using dried dates, make sure to soak them ahead of time.
peppermint essence and vanilla to the almonds mixture and process everything until a sticky cookie dough forms. 3. Divide mixture into 6 ‘portions’ and firmly press into silicone donut mould. 4. Cover mould with cling wrap and place in freezer for 2-4 hours to set. 5. When set, remove from freezer, decorate with dark chocolate and store in an airtight container in the fridge.
** I’ve experimented a lot with protein and found that most protein powders make raw treats super dry and hard. I specifically used Amazonia Raw Protein for this recipes because it does not dryout raw treats.
EAT wild - recipes
Recipe # 14
EAT wild - recipes
Recipe # 14
No-Bake Paleo
Caramel Slice
Prep Time: 15 minutes
Cook Time: 2-4 hours
Yield: 6 servings
Ingredients:
Instructions:
Base:
1. For the base, add all ingredients to a high-
●● 1 cups raw almonds
speed blender and blend until a sticky cookie
●● ½ cup coconut flour
dough forms.
●● ¾ cup dates (soaked and pitted)
2. Press base into a lined (20x20cm) slice pan
●● 1 tbsp raw cacao powder Caramel: ●● 1 cup dates (soaked & pitted) ●● ½ cup cashews (soaked & pitted)
until firmly packed. 3. For the caramel add all ingredients to a highspeed blender and blend until creamy and smooth.
●● 2 tbsp rice malt syrup
4. Spread the caramel evenly onto the base and
●● 2 tbsp almond butter
put aside into the freezer to set.
●● 4 tbsp coconut oil
5. For the chocolate top, whisk together the
●● 4 tbsp coconut milk ●● 1 tsp vanilla extract Chocolate Layer: ●● ⅓ cup raw cacao powder
ingredients until smooth. 6. Spread the chocolate sauce evenly on top of the caramel filling. (Make sure the caramel is set before you do this step!)
●● ½ cup coconut oil
7. Pop it back into the freezer for about one hour.
●● ¼ cup maple syrup
8. Remove it from the tin, slice it up and store in an airtight container in the fridge.
EAT wild - recipes
Recipe # 15
EAT wild - recipes
Recipe # 15
Discover More
PaleoHacks Cookbooks The Paleohacks Cookbook Collection Our bestselling cookbook collection will teach you everything you need for your Paleo lifestyle: •• Cook quick & easy Paleo meals at home (with over 200+ recipes to choose from) •• How to eat Paleo safely at restaurants (and avoid foods with sneaky ingredients like gluten & dairy) •• How to save money on real food (eat healthy, real meals even on a budget!) With over 200+ recipes at your disposal, you’ll always have a delicious meal just minutes away.
Get your copy here.
Paleo Eats Enjoy a variety of delicious, simple, and gourmet Paleo recipes (created by Chef Peter Servold) Eat meals like Bacon Bars, Mongolian Red Pepper Beef, Pulled Pork, and over 75 more insanely tasty recipes Get the book shipped to your door for FREE - just pay shipping! With over 80 delicious chef-created Paleo recipes, you’ll always have a tasty meal at hand!
Get your copy here.
Paleo Snacks Enjoy a variety of delicious, simple, and gourmet Paleo snacks (created by our amazing team of chefs) Eat meals like Pecan & Banana Mini Bars, No-Bake Hazelnut Brownies, Pomegranate Chicken Bites, and over 75 more ridiculously tasty snack recipes! With over 80 delicious chef-created Paleo snack recipes, you’ll never run out of tasty snacks for when you’re at work, on the go, or traveling!
Get your copy here.
The Paleohacks Bone Broth Cookbook Enjoy a variety of delicious, simple, and gourmet Paleo Bone Broth Recipes (created by our very own Casey Thaler), which will help improve digestion, boost your immune system, and improve your hair, skin, and nails Try delicious bone broth recipes like Fire Chili, The Ultimate Wellness Bone Broth, Ocean Stew, and over 75 more ridiculously tasty broth recipes! With over 80 delicious Paleo Bone Broth recipes, you’ll never run out of different ways to enjoy nature’s ultimate superfood.
Get your copy here.
eat
Wild
15real food
Paleo recipes
for more, go to blog.paleohacks.com
