This paleo pizza crust recipe is so delicious, I literally think about it randomly sometimes and start craving it and have to make it that night. It reminds me of delicious corn bread.
You can add whatever toppings you want, but I went for fresh homemade pesto, arugula, prosciutto, heirloom baby tomatoes, bocconcini, parmesan and olive oil.
A delicious paleo gluten free pizza crust recipe that you can layer with your chosen ingredients. We find it quite filling so the pizza is enough to feed 4 people (or have for dinner and pack along leftovers for breakfast or lunch).
Mix all crust ingredients in a large bowl and whisk until smooth, it may become thick enough that you can knead it with your hands.
Spread the batter into a rimmed pizza pan or cast iron pan. You want it to be no more than about 1 cm / half inch thick. Spread it evenly with a spatula or your fingers.
Bake the crust by itself for 15-20 minutes.
During this time make the pesto by putting all the ingredients in a food processor and whizzing until smooth.
Take out the crust, pile on your pizza ingredients and bake for another 10 minutes or so to warm everything up. Personally I spread the pesto on as a sauce, then added arugula, prosciutto, heirloom baby tomatoes, and bocconcini balls (fresh mozzarella).
Sprinkle with parmesan and drizzle with more pesto & olive oil before serving.
This cauliflower parmesan fritter recipe is a great way to get more veggies and healthy fats into your meals. They are hearty, delicious and make a fun snack, appetizer or side dish. I would even propose that a picky eater might like these, since they are so pop-in-your-mouthable. The homemade bacon mayo adds delicious creaminess and flavour, plus some good traditional fats to help you absorb the nutrients from your veggies.
If you want to stick to strict paleo, you can sub the rice flour for coconut and leave out the parmesan. However these ingredients are, in my opinion, nutritious and generally not a problem for digestion, especially if the cheese is well-aged and high quality. Hard cheese is a good source of vitamin K2 for healthy bones and teeth.
NOTE: Please read the full instructions for the mayo before you start making it. Otherwise it will turn out runny! It’s very important to combine the ingredients slowly. I’m one of those people who doesn’t have the patience and just throws it all in, but trust me with this one, you want to take a little time and it will turn out JUST PERFECT, creamy and thick like store-bought mayo, except so much healthier!
Real Food Recipe: Cauliflower Parmesan Fritters + Bacon Mayo
Total Time: 35 minutes
Yield: 12 fritters
A delicious paleo primal friendly recipe for crispy cauliflower and parmesan fritters with homemade bacon mayonnaise. A tasty way to eat more veggies and healthy fats. Makes a great appetizer, snack or side dish.
Ingredients
For the fritters:
2 cups organic cauliflower florets (about 1/2 a head)
1 cup matchstick-cut carrots (I found a bag of pre-cut organic ones at the supermarket)
1/4 cup rice flour
1/4 cup flax meal
1/3 cup grated Parmesan cheese
1/2 teaspoon pink himalayan salt
1/8 teaspoon cayenne pepper (optional)
2 organic green onions, thinly sliced
3 free range eggs
grass fed butter for frying
For the bacon mayonnaise:
2 free range egg yolks
1 tsp dijon mustard
3 tsp lemon juice
1/2 cup olive oil
1/2 cup coconut oil
2-3 pieces naturally smoked bacon
Instructions
Make the fritters:
Preheat the oven to 350, and place the bacon on a sheet to bake (this will be used for the mayo).
Boil the cauliflower and carrots in a pot for 4 minutes, then drain well. You can place them on a towel to dry off if you like.
Transfer to a cutting board and attack them with a large knife until they are chopped into little bits.
Place the chopped veggies in a large bowl; add the flax and rice flours and mix to coat the veggies.
Add the cheese, salt, pepper, green onions and eggs, and mix well.
Heat the butter in a large skillet over medium heat. Shape the fritters in your palm, making balls about the size of a plum and placing them carefully into the butter. Cook until golden brown, about 8 minutes, then carefully flip over and cook for about 8 minutes more.
Make the bacon mayonnaise:
When the bacon is crispy in the oven, remove and let cool, then crumble or chop finely.
In a medium bowl (or blender or food processor if you have one) mix the yolks, mustard, and 1 tsp lemon juice.
Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and turn out runny. If you're whisking, you're going to get your exercise :) Keep going non-stop adding the oil slowly.
As you add more oil, you will notice it to thicken and you can pour the oil a little faster.
When all the oil is incorporated and the mayonnaise is thick, whisk in the rest of the lemon juice and the crumbled bacon. You can season to taste with pink salt and pepper. Store in the fridge! YUM!
Serve the fritters hot off the pan with a dollop of bacon mayo to accompany. These make a great packed item for paleo/primal-friendly lunches and snacks too.
This recipe was created by Liivi Hess, ThrivePrimal.com
What did you think?
Did your mayo turn out the first try? Did you like the flavour combo? Did you pack these along for a tasty lunch or snack, or have them as a healthy appetizer for a party? Share in the comments below or on facebook.
I’ve put together a new cheat sheet for Thrive Primal Club members that I think you’re going to find super helpful. Become a member for free below – it only takes a sec.
If you’re stuck in the pattern of buying unhealthy over-priced junk for breakfast and lunch during the work week, this cheat sheet will help you jump that ship for good! Spend just one hour on Sunday whipping up easy fast paleo meals to pack along – you’ll never have an excuse again. Get ready for more variety, flavour & energy throughout your week!
I’ve put a lot of work into this cheat sheet! It includes:
a menu for nourishing paleo breakfasts lunches and snacks
a kitchen gear list
a shopping & pantry-stock list
a “run of show” instruction list for maximum efficiency in the kitchen
a custom recipe for delicious banana chocolate protein muffins
It also includes links to awesome high quality products for your primal lifestyle, including non-toxic food storage and cooking gear, plus tasty ingredients for your recipes.
Everything is listed per-person, so it’s easy to simply multiply for the number of people in your household. It provides a nutrient-dense and varied menu for the week, which you can easily adjust according to your taste.
This delicious salad will titillate your taste buds, nourish your body and also fill your belly!
It’s high in healthy fats from greek yogurt, goat cheese, olive oil and avocado, which are nutritious and delicious. Plus they help your digestive system absorb the nutrients from the veggie ingredients.
Serve with salmon cakes or baked fish fillets for a filling yet light and energetic meal.
Preheat the oven to 400F and start by roasting the chickpeas: spread them out on some parchment paper on a baking sheet, season well with olive oil, salt, garlic powder and a little cayenne pepper, and roast for 25-30 minutes. They should be golden brown and a bit crispy. Mix a few times while they are baking to coat with oil.
Next blend up the dressing. I used my food processor and blended it until it was quite smooth. If it's too thick, add a couple extra squirts of lemon juice. You can leave the dressing waiting in the food processor while you finish the rest.
Chop your kale and place in a large mixing bowl. Drizzle with about 2 tbsp of olive oil, and massage it with your hands to wilt the leaves a bit.
Pour in about 1/3 of the dressing and toss to coat the leaves, adding dressing as you please.
Add the rest of the ingredients, and lift gently to incorporate them without mushing them.
Serve it up, sprinkling with a little more salt and pepper plus a drizzle of dressing for a flourish.
Keep the rest of the dressing in the fridge as a dip or sauce for other dishes.
This recipe was created by Liivi Hess, ThrivePrimal.com
A note on legumes
Clearly legumes aren’t “paleo”, and probably not even “primal”, but I’m all about enjoying life and going CRAZY once in a while! Ha. But seriously, legumes should never be a staple since they can be high in allergens and must be prepared properly. However, to add a little tasty accent to a dish once in a while is, in my books, totally fine.
What did you think?
Let me know your thoughts on this kale salad recipe! Did you have it as a main, an appetizer, a side dish? Did you like the flavour? I hope you didn’t exclude the anchovy paste! I know it sounds freaky, but it’s delicious ;) Let me know in the comments below, or on the Thrive Primal Facebook page.
We all have memories of those delicious naughty foods we used to eat care-free in childhood. Things like chicken fingers, pizza, chips and candy.
Although I know better now and definitely don’t buy those things anymore, nor would I feel them to my children, I don’t think it’s a reason to deprive ourselves of tasty, health-conscious treats.
I’ve engineered this real-food Oreo-inspired cookie sandwich recipe with high quality ingredients and only a little natural sweetener. You can make them paleo or primal, it’s up to you!
Personally we buy raw organic grass-fed dairy from a farm nearby in Ontario (check out this post for how I found it) so I used some nice fresh mascarpone for the filling. Use the cleanest ingredients you can get your hands on!
2-3 cups of either coconut whipped cream (recipe here) OR raw grass-fed organic whipped cream, sour cream or mascarpone (I used mascarpone)
Instructions
Pre-heat the oven to 350 degrees F / 180 C.
Place a sheet of parchment paper on a cookie sheet.
Make your chocolate chunks, if you didn't buy ready-made ones. Basically attack a block of dark chocolate until you're happy with the size of your chunks :)
Mix all the ingredients together in a bowl until smooth.
Make golf-ball sized balls and flatten them - they will not spread in the oven so make them look as you want them to look.
Bake about 15 minutes or until the tops spring back.
Let the cookies cool a bit, then scoop on your whipped cream (coconut or dairy). Eat right away, or you can put them in the freezer for 1-2 hours if you want them to be like ice cream sandwiches! They are also delicious with some warmed frozen raspberries spooned over them.
Notes
You could add some essential oils to the cream to make mint oreos, or orange oreos!
This recipe was created by Liivi Hess, ThrivePrimal.com
If you make these, let me know how they turned out! Did you adjust the recipe or make it with whatever you had in the pantry? Do you find these as satisfying as “real” Oreos, and do they feel better in the belly? Do the kids like them?
Ok, not gonna lie friends, I’ve been coming up with some winners lately. The zucchini pancakes were delightful, and the easy 5-ingredient pork & pea soup was out of this world.
Today we have reached new heights in the easy quick paleo/primal-friendly dessert category. These paleo banana chocolate chip chia seed cakelets are pretty freakin scrumpsh.
You could also get away with having cake for breakfast if you’re feeling indulgent. They’re pretty high in protein and fiber, plus some healthy fat and not much sweet stuff at all. Just 1 ripe banana and 1/2 cup dark chocolate chips (divided between 6 servings).
This recipe was created by Liivi Hess, ThrivePrimal.com
If you try these, let me know what you think! Did you use all good-quality ingredients? Would you alter the recipe at all? Do you think these are healthy and nutritious enough to fit in with your paleo/primal-oriented diet? Or are they just for a rare treat? 80-20 rule! ;) Enjoy!!
Eating fermented foods is a must if you want to optimally digest and absorb everything you eat. Our ancestors ate cultured and fermented foods constantly, so we would have a steady stream of friendly bacteria coming into our system. Nowadays these traditional foods have mostly fallen by the wayside, along with their plentiful benefits.
Everyone should eat fermented and cultured foods, but particularly if you suffer from any sort of chronic health issues. I find it really helps my digestion!
Why it’s worth it to DIY instead of buy
Store-bought probiotic foods or capsules will never be as fresh or contain as many friendly bacteria as what you make at home. Plus they are super expensive.
They are also frequently pre-pasteurized, and then the culture is added back in. This is a crappy unnatural way of doing things according to the requirements of the food industry. Making things yourself gets you the biggest health benefit and saves you the most cash.
FACT: The fermentation process of sauerkraut causes the vitamin C content to multiply by 10 x! Sailors historically ate sauerkraut to avoid scurvy because it was so nutritious and didn’t spoil easily.
How to make sauerkraut in 3 steps
First collect your stuff.
Cabbage (any size and type will do, organic is best)
Knife and chopping board
Large mixing bowl
Large glass jar (bigger than your cabbage. I normally use a medium-size cabbage and a 2L jar)
Another smaller jar that fits inside the mouth of your large jar. I normally use something like a tall skinny olive jar or sauce jar.
Salt (Pink Himalayan Salt is best, but sea salt is still better than table salt)
If you use whey, your sauerkraut will be ready in 3-4 days. If you don’t, it will take 1-2 weeks.
Step 1: Chop
Take off the outer 2 leaves of your cabbage and set them aside – you’ll need them later. Then go nuts and chop your cabbage as small as you can be bothered chopping it. The pieces definitely shouldn’t be any bigger than 1cm x 1cm, but they can be as small as you want (but not puree!). If you have a good food processor you can use that too.
Step 2: Salt and Sit
Get your bowl and plunk in about 1/3 of your cabbage, then sprinkle a big tablespoon of salt over it. Put in another 1/3, then another tablespoon of salt. Last 1/3, then 2 tbsp of salt. The rough guideline here is 4 tbsp salt per 1 kg of cabbage. Generally this would mean 3 tbsp salt for a small cabbage, 4 tbsp for a medium cabbage, 5-6 tbsp for a large cabbage.
Then let your salted cabbage sit for about 20 minutes. The salt draws the moisture out of the cabbage.
Step 3: Knead and Pack
Spend about 5 minutes or so kneading, squeezing and punching your cabbage to get as much juice out of it as possible. The goal is to get enough juice out to cover the cabbage once it goes in the jar.
Pack it into the jar as tightly as you can, pushing it down to get any air out. Add a few tbsp of whey if you’re using it.
At this point see how much liquid you have – you might need to top up with a little more whey or water (filtered/purified if possible). The liquid should be 1-2 cm above the top of the packed cabbage surface.
It’s imperative that the liquid covers the cabbage bits since we are going for anaerobic fermentation (no air contact allowed!).
Grab the cabbage leaves you saved earlier, fold them and place them on top to make as good of a ‘lid’ as you can. This is to keep the cabbage below the liquid. Weigh down this lid with your smaller jar. Put some water in the smaller jar to keep it weighed. Check that all of the chopped/packed cabbage is below the liquid. This is important to avoid mold. It’s ok if the cabbage leaf ‘lid’ pokes above the liquid, because you won’t be eating it.
How to check that your sauerkraut is ready
That’s it! Now place it in a cupboard or a cool dark place out of the way somewhere. Wait for 3-4 days if you used whey, or 1-2 weeks if you didn’t.
It’s always safe to taste, as long as there is no mold. You’ll know it’s ready when it starts to taste kind of sour, fizzy, and a lot less salty. When it’s lost enough saltiness for you, take out the weight and the leaf lid, put the lid on the big jar and keep the sauerkraut in the fridge.
A few tips:
If your big jar ends up being pretty full, I recommend putting it in a big bowl while it’s fermenting. There will be gases produced and the liquid level might rise. The big bowl is in case of overflow.
Keep checking it to make sure everything is below the liquid. Add a little water if it’s looking a bit dry.
If you see mold, most articles I’ve read recommend throwing out the whole batch. If you’re not sure whether it’s mold (ie a small white floating patch) you could scoop out a significant area surrounding it, and then continue fermenting. If the white stuff / mold doesn’t come back after a few days, it should be safe.
As a general rule, if there’s no mold it’s safe to eat. Mold is a risky area and if in doubt, just get rid of it and start again. Next time make sure you pack the cabbage down really well, put enough liquid in, and keep everything consistenly below the liquid level.
How did it go?
Share your tips, questions, comments, experiences below. Is your digestion better? Skin clearing up? Immunity boosted? Sauerkraut rocks :)
I concocted this quick & easy natural hangover remedy juice for Will and I the morning after an office party recently when we weren’t feelin so hot. It definitely made me feel a little less “eugh” – a little lighter and cleaner.
Are you hungover today? Or anticipating potentially being so tomorrow? TIP: collect the ingredients now so tomorrow when you’re stumbling around you’ll be able to throw it together quickly.
Here is a quick breakdown of why I chose these ingredients. They all have potent healing action, and turns out it also tastes pretty decent as well.
Lemon: is the most useful food for your liver to make enzymes with (aka helps your liver clean toxins out of your body more effectively)
Dark cherries: potent antioxidants plus an effective pain-reliever (via the action of their anthocyanins)
Parsley: is high in phytochemicals and antioxidants like chlorophyll, which help cleanse the blood
Ginger:settles the stomach, help with nausea and is also a strong pain-reliever
Raw honey: rich in enzymes and electrolytes
Pink salt: replenishes your sodium and trace mineral levels
A fresh and tasty juice for when you've over-indulged! Full of active ingredients to bring down inflammation, clean out toxins, settle the stomach and relieve pain.
This recipe was created by Liivi Hess, ThrivePrimal.com
Other natural hangover remedies
Chicken broth / soup: This will help build your immunity and soothe your gut. See my tips here for always having organic homemade bone broth ready to go! Add some simple chopped veg like garlic, celery, carrots and onions.
Peppermint essential oil: Is amazing for headaches. Sniff from the bottle, rub a drop on your hands and inhale, or dot a tiny bit on your temples and the back of the neck. Back of the neck is my favourite for an awesome cooling sensation, plus it’s away from the eyes so it won’t make them water. Here’s where I get my peppermint oil.
DigestZen essential oil: This is a go-to for when your stomach is queasy or you’re feeling nauseous. Just drop a few drops in your hands and smooth over your belly. You can also cup your hands and inhale – the fennel and ginger are very soothing. Grab some DigestZen here.
Share your hangover remedies
What’s your go-to when you’re feeling like a sack o’ poop? Share in the comments so we can all help eachother out!
