Category Archives: Whole30

Paleo Zucchini Fritters Recipe

Paleo Zucchini Fritters | stupideasypaleo.com

These Paleo Zucchini Fritters are one of my most favorite veggie side dishes I’ve cooked up lately. The recipe’s one I adapted from Smitten Kitchen, a really cool website.

If you have a food processor with a shredding blade, this recipe becomes even faster to make but have no fear: I broke out my trusty box grater to do the job, and it worked like a charm. The key is extracting as much moisture as possible.

Paleo Zucchini Fritters | stupideasypaleo.com

I really recommend squeezing the salted zucchini through a few layers of cheesecloth for best results. They are a bit fragile, so take care when flipping them.

These Paleo Zucchini Fritters because it’s one of the recipes in my ebook, The Paleo Athlete!

Recently I gave this post a makeover. It’s been here on the blog for two years, but I’ve recently updated with brand-new, much more appetizing photography. We eat with our eyes first, right?

Paleo Zucchini Fritters | stupideasypaleo.com

If you’re interested, here’s my free series on food photography tips: Part 1Part 2, and Part 3. (Also, check out this ebook where I learned a lot of great food photo stuff!)

4.0 from 1 reviews

Paleo Zucchini Fritters Recipe
Prep time: 
Cook time: 
Total time: 

Serves: Serves 4
 

Ingredients
  • 2 medium zucchini, shredded (about 5 cups)
  • 2 tsp sea salt
  • ¼ cup coconut flour
  • 1 egg, beaten
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper, optional
  • Coconut oil or ghee for cooking

Instructions
  1. Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
  2. Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Note: If you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
  3. Add the coconut flour, egg and pepper. Stir to combine.
  4. Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.
  5. Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
  6. Cool on a cooling rack so they don’t get soggy.

Notes
Add garlic powder or onion powder to the mix.
Sprinkle with freshly chopped chives or parsley.
Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.comPaleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com

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Paleo Zucchini Fritters | stupideasypaleo.com

Have you ever made zucchini fritters? What’d you think?

Caramelized Brussels Sprouts with Lime & Crispy Shallots Recipe

Caramelized Brussels Sprouts Recipe | stupideasypaleo.comSteph’s note: This Caramelized Brussels Sprouts with Lime & Crispy Shallots Recipe comes to you courtesy of my very good friend Rach from Meatified. She wrote the most ah-may-zing new cookbook (release date: March 24, 2015!) called Nourish: The Paleo Healing Cookbook, and this is one of its recipes.

Nourish has 120 AIP-friendly (90% of which are Whole30-friendly) recipes designed to help you through the elimination phase of AIP and saves you from eating the same boring, repetitive foods. The recipes are all free from eggs, nuts, seeds, nightshades and seed spices. Many are coconut-free or have coconut alternatives. (See the full index here.) She’s got tons of creative flavor combinations, plus ultra-healing foods such as bone broth and gelatin included for good measure. Click here to order it right now! Take it away, Rach!

Mr. Meatified still says he hates Brussels sprouts. But he loves them when they’re cooked like this. Slicing the Brussels sprouts super finely makes them caramelize all over instead of just on the outside and the lime juice creates a tangy glaze.

Topping them off with crispy shallots makes these “mini cabbages” crispy-crunchy and downright addictive! Brussels are packed with vitamin K and vitamin C, to boot, making them a badass vegetable when it comes to potent anti-inflammatory benefits!

Caramelized Brussels Sprouts Recipe | stupideasypaleo.com

 

Caramelized Brussels Sprouts with Lime & Crispy Shallots
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: Serves 4
 

Ingredients
  • 2 shallots
  • 2 tbsp (30 ml) coconut or avocado oil, divided
  • 1 lb (454 g) brussels sprouts
  • ½ tsp salt
  • ¼ cup (60 ml) fresh lime juice (about 2 limes)

Instructions
  1. CRISP: Peel the shallots and cut each in half. Slice the shallots finely. In a large skillet over low-medium heat, add 1 tablespoon (15 ml) of oil. When the oil is hot and beginning to shimmer, add the shallots and toss them in the oil to coat, then spread them out in a single layer. Cook until golden, stirring frequently to avoid burning, about 5 – 8 minutes. Once the shallots are golden-brown and crispy, remove them from the oil with a slotted spoon and transfer them to a paper towel-lined plate to cool. Watch them carefully as the shallots will burn easily – it’s better to take them out when then still look a little underdone, especially if you’re cooking them in a black skillet!
  2. CARAMELIZE: Cut the stems from the bottom of each sprout and discard. Pull off any loose leaves and slice the rest of the sprouts finely. Add the remaining oil to the skillet and increase the heat to medium-high. Add the loose leaves and the sliced brussels sprouts to the pan, along with the salt. Cook until the brussels sprouts begin to caramelize at the edges, about 5 minutes. Add the lime juice and toss to coat. Continue to cool until caramelized and just tender, about 8 minutes. Top with the reserved crispy shallots and either serve immediately as a side, or let cool slightly and use as a salad base.

 

Click here to order Nourish!

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Caramelized Brussels Sprouts Recipe | stupideasypaleo.com

Cabbage with Apple & Onion Recipe

Cabbage with Apple & Onion Recipe | stupideasypaleo.com

This Cabbage with Apple & Onion side dish is perfect for whipping together on a busy night, and it easily doubles to feed a larger crowd.

Cabbage with Apple & Onion Recipe | stupideasypaleo.com

This one comes together in less than 10 minutes and is a good way to use up cabbage that’s sort of wilted or apples that have gotten a bit soft. It was the perfect accompaniment to some delicious pan-fried pork chops.

Cabbage with Apple & Onion isn’t a new recipe—it’s been here on the blog for two years—but it’s one that I’ve recently updated with brand-new, much more appetizing photography. We eat with our eyes first, right?

If you’re interested, here’s my free series on food photography tips: Part 1, Part 2, and Part 3. (Also, check out this ebook where I learned a lot of great food photo stuff!)

Cabbage with Apple & Onion Recipe | stupideasypaleo.com

Cabbage with Apple & Onion Recipe | stupideasypaleo.com

Cabbage with Apple and Onion
Prep time: 
Cook time: 
Total time: 

Serves: Serves 2
 

Ingredients
  • 1 tbsp ghee or coconut oil
  • 1 onion, sliced
  • 1 apple, sliced
  • ½ small cabbage, sliced
  • 1 tbsp balsamic vinegar
  • 1 tsp caraway seeds, optional
  • Sea salt and pepper, to taste

Instructions
  1. Heat a large skillet over medium heat, and add the ghee.
  2. Add the onion and apple, cooking and stirring until the onions are translucent and the apple softened, about 5 minutes.
  3. Add the cabbage and cook about 3 minutes more.
  4. Drizzle with balsamic vinegar and cook for another few minutes until the vinegar has reduced a bit and everything is cooked through.
  5. Season with caraway seeds, salt and pepper to taste.

 

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Cabbage with Apple & Onion Recipe | stupideasypaleo.com

What’s your favorite way to prepare cabbage as a side dish?

Paleo Breakfast Stuffed Peppers Recipe

Breakfast Stuffed Peppers | stupideasypaleo.com

Paleo Breakfast Stuffed Peppers are a great way to change up your morning meal routine!

These require a bit of prep time, so I usually make them on weekends when I’m not super busy. If you want to bump up the protein content, mix in some grass-fed ground meat with the spinach or layer it between the spinach and egg.

Breakfast Stuffed Peppers | stupideasypaleo.com

Breakfast Stuffed Peppers Recipe
Prep time: 
Cook time: 
Total time: 

Serves: Serves 4
 

Ingredients
  • 4 red bell peppers (any color bell pepper works)
  • 16 oz bag frozen, chopped spinach
  • 4 eggs
  • Sea salt and pepper, to taste.

Instructions
  1. Preheat oven to 400F. Line a baking dish with foil.
  2. Cut off the top of each pepper, and remove the seeds.
  3. Place peppers into the dish, and bake for about 15 minutes.
  4. Meanwhile, defrost the spinach. Squeeze the moisture out of the spinach.
  5. Remove peppers from oven and stuff the bottoms evenly with the defrosted spinach.
  6. Crack an egg into the top ½ of each pepper.
  7. Bake for about 15-20 minutes or until the egg whites are set and not transparent.

 

You may recognize this (or maybe not) as a recipe that’s had a facelift. Here’s the difference in the photos.

Breakfast Stuffed Peppers | stupideasypaleo.com

If you want to know more about how I’ve improved my food photography, see my free blog series on Food Photography Tips. Here’s how I set up the shot:

Breakfast Stuffed Peppers | stupideasypaleo.com

Click for Part 1Part 2, and Part 3. This ebook also helped me learn a lot of basics about photography.

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stuffed peppers pinterest

Would you eat stuffed peppers for breakfast?

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

This Cauliflower Sweet Potato Curry Vindaloo recipe is super-satisfying and easy side dish that will compliment any protein.

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

Recently, my pals at Pure Indian Foods sent me some of their new spices to try, and the bottle of Organic Vindaloo Curry Seasoning really stood out in my mind. I’ve also got a few plans for the Organic Tandoori Masala Seasoning coming up soon!

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

I rummaged around the fridge—as one often does when trying to make dinner—and found a head of cauliflower, an onion and some leftover roasted sweet potato to put together. Diced tomatoes, chicken broth and full-fat coconut milk rounded out the pantry goods. (I always have those on hand so recipes like this can happen in a flash.)

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

The result was tender cauliflower perfectly seasoned with the warm spices from the curry, a touch of sweet from the potato, a little acid from the tomatoes, and creaminess from the coconut.

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

This dish feeds four as a side (or as a main for vegetarian friends if you use veggie stock instead of chicken), but if you toss in some cooked diced chicken or canned wild salmon, you’ve got a hearty and satisfying meal that takes one pot from start to finish.

5.0 from 3 reviews

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: Serves 4
 

Ingredients
  • 1 tbsp (15 mL) ghee
  • 2 to 3 tsp curry vindaloo seasoning*
  • ½ medium onion, diced (about 1 cup)
  • 3 cloves garlic, chopped finely
  • 1 medium head cauliflower, cut into florets (about 4-5 cups)
  • ½ cup(118 mL) canned diced tomatoes
  • ½ cup (118 mL) chicken broth
  • ¼ cup (59 mL) full-fat coconut milk
  • 1 medium sweet potato, roasted, peeled and diced
  • Sea salt, to taste
  • Handful cilantro for garnish, optional

Instructions
  1. In a large skillet or Dutch oven, melt the ghee over medium heat. Add the curry powder and cook for 30 seconds to release the oils in the spices. Stir.
  2. Add onion and garlic, cooking and stirring for about 5 minutes until the onion starts to turn translucent.
  3. Now add the cauliflower. Turn up the heat to medium-high, cook and stir for about 5 minutes.
  4. Toss in the tomatoes and chicken broth. Bring the mixture to a boil, then reduce to a simmer. Put a lid on and cook the veggies for another 10 to 12 minutes, until the cauliflower is fork-tender.
  5. Remove the lid and stir in the coconut milk and roasted sweet potato until everything is warmed through.
  6. Adjust the seasoning levels with sea salt and more curry powder if desired. Garnish with cilantro.

Notes
*Start with 2 teaspoon seasoning. Check flavor at the end. If it’s not spicy enough, add 1 more teaspoon, to taste.

 

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Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

What’s your favorite way to prepare cauliflower?

Swiss Chard Salad with Toasted Walnuts Recipe

Swiss Chard Salad with Toasted Walnuts Recipe | stupideasypaleo.com

Swiss Chard Salad with Toasted Walnuts is another recipe I’m sharing with you from my award-winning cookbook, The Performance Paleo Cookbook

The cookbook’s been out for a little over a month and has garnered some very awesome support and praise from everyone from fitness and nutrition leaders to everyday warriors just like you!

I’m so thankful for your support! You can still get some great deals on The Performance Paleo Cookbook if you shop around online a little. (The best prices online seem to be on Amazon and Target.com…wink wink.)

From The Performance Paleo Cookbook

Toasty walnuts, lemon and herbs add flavor to this humble green

Chard is such a versatile leafy green, and it’s great served both raw and cooked. It’s particularly rich in vitamin A and lots of antioxidants. The warm walnut dressing wilts the chard just a bit when you pour it over the greens.

If you’re going to prep the salad ahead of time, warm the dressing back up before you add it to the chard. Can’t find chard? Spinach will work just fine!

Swiss Chard Salad with Toasted Walnuts Recipe
Prep time: 
Cook time: 
Total time: 

Serves: Serves 4
 

Ingredients
  • 1 medium shallot (2 oz [57 g]), finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp chopped fresh rosemary
  • 2 tbsp (30 mL) avocado oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 ½ cups (170 g) walnut halves
  • 1 medium bunch Swiss chard (9 oz [255 g]), sliced
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) apple cider vinegar

Instructions
  1. In a medium skillet over low heat, combine the shallot, garlic, rosemary, avocado oil, salt and pepper. Cook and stir, about 3 minutes, until the shallots turn translucent and soften. Add the nuts, cooking and stirring on low heat until they’re evenly toasted and lightly browned. Turn off the heat.
  2. In a large bowl, combine the Swiss chard with the lemon juice and vinegar. Pour the walnut mixture over the chard and toss well to combine.

Notes
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)

PROTEIN 11G

FAT 31G

TOTAL CARB 7G

NET CARB 5G

 

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Swiss Chard Salad with Toasted Walnuts Recipe | stupideasypaleo.com

What’s your favorite recipe so far from The Performance Paleo Cookbook?

Stupid Easy Paleo's Top 10 Recipes eBook | stupideasypaleo.com

 

 

Paleo Lemon Tahini Tuna Salad Recipe

Paleo Lemon Tahini Tuna Salad Recipe | stupideasypaleo.com

One of my favorite go-to lunches is this Paleo Lemon Tahini Tuna Salad. It sounds complicated, but it comes together in a flash with fresh chopped veggies, canned tuna, and a ridiculously simple (and flavorful) lemon tahini dressing. What’s tahini? It’s basically sesame seed butter!

If you’re in the market for a no cook Paleo meal, this is it. It’ll transport well and stay fresh until lunch if you’re preparing it the night before or the morning of. I buy tuna without additives and stick to higher quality albacore packed in water or its own juices. Try for BPA-free cans when you can find them.

Paleo Lemon Tahini Tuna Salad Recipe | stupideasypaleo.com

Instead of tuna, try salmon! Both are good sources of Omega-3 fatty acids, and I you are adventurous enough to eat the type with bones, it’s another non-dairy way to get calcium. Use whatever chopped veggies or salad greens you like. In this photo, I used a mix of thinly sliced cabbage, carrots, cucumber, red onion and snap peas.

Paleo Lemon Tahini Tuna Salad Recipe | stupideasypaleo.com

Paleo Lemon Tahini Tuna Salad Recipe
Prep time: 
Total time: 

Serves: Serves 1
 

Ingredients

Instructions
  1. Arrange the veggies on a plate.
  2. In a medium bowl, mix the tahini, lemon juice, and garlic powder. Whisk until well combined. The dressing will be on the thicker side. If it’s really too thick, like a pasta, whisk in a bit of water, 1 teaspoon at a time, until it thins a bit.
  3. Add the tuna to the dressing and mix gently until it’s well coated. If needed, add sea salt and pepper to taste.
  4. Spoon the tuna on top of the veggies.
  5. If you want to be fancy, serve with some Za’atar seasoning or a bit of preserved lemon.

 

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Paleo Lemon Tahini Tuna Salad Recipe | stupideasypaleo.com

What’s your favorite Paleo no cook lunch? Share it in the comments below!

Paleo Mango Jalapeño Dressing Recipe

Paleo Mango Jalapeño Dressing Recipe | stupideasypaleo.com

I’m still rolling out teaser recipes from my new cookbook, The Performance Paleo Cookbook, and today it’s Paleo Mango Jalapeño Dressing.

I got quite the awesome surprise when I was told that my little cookbook was in the Top 100 of ALL non-fiction books last week. That’s so crazy! It wouldn’t be possible without your support. So to say thanks, here’s another recipe from the cookbook for you to enjoy. If you’ve enjoyed it, would you do me a huge favor and pop over to Amazon to leave a quick review? Even a sentence or two will be a big help!

If you’d like to see the others I’ve shared, click for Tender Asian-Marinated Flank Steak, Hasselback Sweet Potatoes with Herb Ghee, and Smoked Salmon Egg Bake.

From The Performance Paleo Cookbook

Sweet, tangy and a little bit spicy

This dressing was a happy coincidence. When I was developing my Crunchy Slaw With Chicken (page 158), I wanted to add some sweet and spice. Instead of adding chopped mango and jalapeño, I threw it all into the blender and came up with this dressing. It’s surprisingly creamy, and you can customize the heat level by keeping more or less of the jalapeño seeds. It’s perfect for dipping chicken into or as a topping for fish tacos.

Creamy Mango Jalapeño Dressing: Performance Paleo Cookbook
Prep time: 
Total time: 

Serves: Serves 4
 

Ingredients
  • 1 cup (92 g) mango, fresh or frozen
  • Zest of 1 lime
  • 6 tbsp (90 mL) lime juice
  • 2 tbsp (30 mL) light-tasting olive oil
  • 1 jalapeño pepper, stem removed
  • 1⁄2 tsp sea salt
  • 1⁄4 tsp fish sauce

Instructions
  1. Combine all the ingredients in a high-powered blender or food processor and blend until smooth.

Notes
If you add the entire jalapeño pepper—seeds and inner white membrane— the dressing will be medium to spicy.

TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)

PROTEIN TRACE

FAT 7G

TOTAL CARB 10G

NET CARB 9G

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Paleo Mango Jalapeño Dressing Recipe | stupideasypaleo.com

What’s your favorite recipe from The Performance Paleo Cookbook so far?

Hasselback Sweet Potatoes with Herb Ghee Recipe

 

Hasselback Sweet Potatoes with Compound Herb Ghee Recipe | stupideasypaleo.com

Hasselback Sweet Potatoes with Compound Herb Ghee is another tasty recipe preview I’m sharing from newly released cookbook, The Performance Paleo Cookbook

The cookbook came out last week and already I’m seeing so many of your pictures on Instagram and around social media. It’s an absolute thrill to have so much fantastic support, and I’m really glad you’re loving the recipes!

Right now, I’m on book tour with Ciarra Hannah of Popular Paleo. We’re speaking in Salt Lake City today and next weekend we’ll be in Dallas, Austin, Phoenix and San Diego. Come out and see us!

This recipe may sound fancy of complicated, but it’s totally not. There are six ingredients (not counting the sea salt), and it can be roasting in the oven on your weekly cook up day or while you’re getting the rest of dinner prepared.

From The Performance Paleo Cookbook

Deliciously roasted sweet potatoes with a dollop of healthy fat

Hasselback potatoes originated in Sweden, and they make basic roasted spuds special. When roasted in the oven, the fan-shaped cuts get crispy and delicious. Top these sweet potatoes with a compound butter of ghee and fresh herbs for a sophisticated finish.

Hasselback Sweet Potatoes with Herb Ghee Recipe
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 1 lb (454 g) white sweet potatoes
  • 1 tbsp (15 mL) melted ghee
  • 1 tsp sea salt
  • 2 tbsp (30 g) ghee
  • 1 small clove garlic, finely chopped
  • 1 tsp fresh chopped rosemary, about 1 sprig
  • 1 tsp fresh thyme, about 5 sprigs

Instructions
  1. Preheat the oven to 400°F/204°C and line a baking sheet with foil or parchment paper. Scrub the skin of the sweet potatoes thoroughly. Use a very sharp knife to make several vertical cuts from the top of the sweet potatoes most of the way through, stopping about ¼ inch/6 millimeters from the bottom. Place the sweet potatoes on the baking sheet. Brush with the melted ghee and sprinkle the sea salt on top. Roast for 60 to 75 minutes, until the sweet potatoes are soft.
  2. Meanwhile, make the compound ghee. In a small bowl, combine the ghee, garlic, rosemary and thyme. Stir well with a spoon until it forms a soft mixture. Top the hot roasted sweet potatoes with the compound ghee.

Notes
Try white potatoes instead of sweet potatoes if you desire. In this recipe, I make an exception about not eating the skin because it’s so crispy.

TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)

PROTEIN 2G

FAT 10G

TOTAL CARB 21G

NET CARB 19G

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Hasselback Sweet Potatoes with Compound Herb Ghee Recipe | stupideasypaleo.com

 

Do you love sweet potatoes? Have you tried Hasselback potatoes yet?

The Performance Paleo Cookbook is Here! Plus Two New Resources!

The Performance Paleo Cookbook is here!

After so many months of writing, cooking, photographing, editing and waiting, I can proudly say the day has finally arrived. The book I’ve poured my heart into is now in stores and making its way out into the world. Countless folks have posted up pictures of the cookbook in their hands today, and it’s been absolutely surreal.

It’s so hard to sum up what this day has meant to me. You’ve encouraged me and waited patiently as I blogged less to write more in the middle part of 2014. You’ve given me feedback and answered the questions that helped me craft a book that would be a better resource for you. It’s because of you that there even is a Performance Paleo Cookbook. My heart is so full.

In short, thank you.

To show my gratitude, I’ve developed two free printable PDF lists to go along with The Performance Paleo Cookbook. One lists Whole30-friendly recipes and the other AIP-friendly recipes. I know how important it is to have flexibility with food options if you’re on a modified nutrition plan.

Click the images below—or their respective links—to view, download and save these guides for free. Print them out for handy reference!

Whole30 Recipes in The Performance Paleo Cookbook | stupideasypaleo.com

Click here to download the Whole30 list.

AIP Recipes in The Performance Paleo Cookbook | stupideasypaleo.com

Click here to download the AIP list.

And if you haven’t ordered your copy of The Performance Paleo Cookbook yet, I’d love to show you more of the features, so head on over here for that.

If you have purchased a copy, I’d be so grateful if you would take a couple minutes and leave a review on Amazon. It helps folks decide whether the book is right for them!

Paleo Pizza Egg Muffins Recipe

Paleo Pizza Egg Muffins | stupideasypaleo.com

Paleo Pizza Egg Muffins are a great pre-workout snack or quick breakfast! They’re loaded with veggies, and they’re gluten- and dairy-free. If you’re doing a Whole30, they’re 100% Whole30-friendly.

Breakfast can be the toughest meal of the day to get organized with, and my go-to tip for quick morning eats is to steam a dozen eggs on your weekly cook-up day. But sometimes, I get tired of just plain eggs, and these little Paleo Pizza Egg Muffins are the perfect solution.

Paleo Pizza Egg Muffins | stupideasypaleo.com

I started making egg muffins a couple years ago, and they can be done in a multitude of ways: Add meat and switch up the veggies and spices! You’ll be amazed how many interesting combinations you can come up with. These particular Paleo Pizza Egg Muffins would be great with some browned sausage mixed in, too.

If you don’t have Flavor God Pizza Seasoning—which I realize is quite possible—just substitute it for the spices listed in the Notes section of the recipe. Have fun with it! Even the cat thought they smelled good.

Paleo Pizza Egg Muffins | stupideasypaleo.com

4.8 from 5 reviews

Paleo Pizza Egg Muffins
Prep time: 
Cook time: 
Total time: 

Serves: Makes 12
 

Ingredients
  • 8 oz sliced mushrooms
  • 2 tsp coconut oil
  • 1 cup chopped cooked broccoli
  • ¼ cup sliced black olives
  • 8 large eggs
  • 2 tbsp coconut milk
  • 1 tbsp Flavor God Pizza Seasoning*
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions
  1. Preheat the oven to 350F. Line a 12-cup muffin tray with liners and grease them. I use silicone liners like these and grease them lightly with coconut oil. Set aside.
  2. In a medium skillet over medium-high heat, melt the coconut oil. Add the mushrooms, cooking and stirring until the moisture is drawn out and the mushrooms begin to brown slightly, about 8 minutes. Turn off the heat and add the broccoli and black olives. Stir to combine.
  3. In a large bowl, beat the eggs with the coconut milk, pizza seasoning, salt and pepper.
  4. Spoon the veggie mixture evenly into the muffin liners. They should be about ⅔ full. Now, pour the egg mixture evenly into the muffin liners until it’s about ¾ full.
  5. Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.

Notes
*If you don’t have Flavor God Pizza Seasoning, use 1 tsp garlic powder + ¼ tsp dried basil + ¼ tsp dried oregano.

 

Are you doing a Whole30 this January? Let me know in the comments below!

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Paleo Pizza Egg Muffins | stupideasypaleo.com

Looking for more pre-workout recipe ideas?

Performance Paleo Cookbook | stupideasypaleo.com

 

Smoked Salmon Egg Bake Recipe

Smoked Salmon Egg Bake from Performance Paleo Cookbook | stupideasypaleo.com

I’m so excited to share this recipe for Smoked Salmon Egg Bake with you. It’s another sneak peek from The Performance Paleo Cookbook which releases to the world in just a bit over a week!

I know how important previews can be, especially when there are so many new books are coming out. You want to pick the one that’s right for you. That’s why I’ll be sharing five recipes from Performance Paleo Cookbook so you can try before you buy! With the New Year coming soon, I’m confident this is the best cookbook out there to support your commitment to exercise / training…because we all know you can’t out-train a poor diet.

Without further adieu,…

From The Performance Paleo Cookbook

Smoked Salmon Egg Bake

Portable pre-workout protein with a smoked salmon twist

With their protein and healthy fat profile, eggs make a fantastic pre-workout food. They’re rich in essential nutrients like vitamin D, choline and folate and are a relatively inexpensive way to incorporate more protein into your diet. In this recipe, I bumped up the veggie content with the zucchini and green onions. Cut into squares, and take them with you on the go!

5.0 from 1 reviews

Smoked Salmon Egg Bake: Performance Paleo Cookbook
Serves: Serves 6
 

Ingredients
  • 1 tsp + 1 tbsp (15 mL) coconut oil
  • 1 lb (454 g) zucchini, shredded
  • 3 green onions (2 oz [57 g]), white and light green parts, thinly sliced
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 8 large eggs, beaten
  • 1 tsp dried dill
  • 4 oz (113 g) smoked salmon, chopped

Instructions
  1. Preheat the oven to 350°F/177°C and grease an 8-inch x 8-inch/20-centimeter x 20-centimeter baking dish with 1 teaspoon coconut oil.
  2. Now sweat the zucchini and green onions. Heat a large skillet over medium heat, then add 1 tablespoon/15 milliliters coconut oil. Add the zucchini, green onions, salt and pepper. Cook and stir until the veggies are wilted and lightly browned. You want most of the moisture to cook off , about 6 to 8 minutes. Let the mixture cool.
  3. Meanwhile, in a large bowl, beat the eggs together with the dill, then mix in the smoked salmon. When the zucchini and green onions are cool, add them to the eggs and stir until everything is well combined. Pour the mixture into the baking dish. Bake for 30 to 35 minutes or until the center is set and not liquid.

Notes
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)

PROTEIN 13G

FAT 11G

TOTAL CARB 3G

NET CARB 2G

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Smoked Salmon Egg Bake from Performance Paleo Cookbook | stupideasypaleo.com

Paleo Brussels Sprouts, Blueberry & Bacon Salad Recipe

Paleo Brussels, Blueberry & Bacon Salad | stupideasypaleo.comThis Paleo Brussels Sprouts, Blueberry and Bacon Salad was inspired by a dish at our local grub establishment, and it’s full of awesome flavors: crisp Brussels, sweet blueberries, savory bacon and a tangy lemon tarragon dressing. Got your attention?

Paleo Brussels, Blueberry & Bacon Salad | stupideasypaleo.com

What’s even better is that this Paleo Brussels Sprouts, Blueberry and Bacon Salad is easy to scale up and bring to a party or potluck, and it’s pretty simple to make. If you can’t find dried blueberries without a bunch of added sugar, fresh will work just fine.

Paleo Brussels Sprouts, Blueberry & Bacon Salad Recipe
Prep time: 
Cook time: 
Total time: 

 

Ingredients
For the Salad
  • 3 strips thick cut bacon
  • 1 lb (454 g)Brussels sprouts
  • ⅓ cup (60 g) dried blueberries
  • ¼ cup (25 g) chopped walnuts
For the Dressing
  • 3 tbsp (45 mL) lemon juice
  • 1 clove garlic, chopped finely
  • ½ tsp dried tarragon
  • ¼ tsp dried mustard
  • ¼ tsp sea salt
  • ⅛ tsp black pepper
  • ¼ cup (60 mL) light-tasting olive oil or avocado oil

Instructions
  1. Preheat the oven to 350F (177C) and line a baking sheet with foil. Lay the bacon strips on the foil. You may want to season the bacon by sprinkling it with a little garlic powder. Bake the bacon until it’s crispy but not burned, around 15 to 20 minutes. Set it aside to cool, and chop it.
  2. To prep the Brussels sprouts, peel off any damaged outer leaves. Using a sharp knife, carefully slice the sprouts thinly. I like to think about making 4 to 6 slices per sprout. The thinner the better. Place those in a large bowl.
  3. Add in the blueberries and walnuts.
  4. In a medium bowl, combine the lemon juice, garlic, tarragon, mustard, salt and pepper. Whisk to combine, then drizzle in the oil while whisking until it’s evenly mixed. Pour the dressing over the salad and toss everything well to combine. Top with the bacon.

Notes
Use fresh blueberries instead of dried if you prefer. This recipe is Whole30-friendly if you use sugar free bacon and blueberries without added sugar.

 

What’s your favorite recipe for Brussels sprouts?

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Paleo Brussels, Blueberry & Bacon Salad | stupideasypaleo.com

Paleo Stuffed Pork Loin Roast Recipe

Paleo Stuffed Pork Loin Roast | stupideasypaleo.comThis recipe for Paleo Stuffed Pork Loin Roast is easy enough to do on a weeknight, but special enough for a special holiday table.

Paleo Stuffed Pork Loin Roast | stupideasypaleo.com

Traditionally, pork loin is stuffed with bread stuffing, but I’ve kept this Paleo Stuffed Pork Loin Roast super flavorful with a mixture of dried tart cherries, sweet dried apricots, tender walnuts, and earthy sage. With a basic technique, you’ll butterfly the pork loin to flatten the meat and make it perfect for stuffing and rolling. Pounding the meat so it’s uniformly flat after you’ve cut it will make rolling the meat easier.

Paleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.com

Since pork loin is a very lean cut of meat, I recommend cooking it with the fat side up to help keep it moist. You could even serve it with a simple Paleo herb gravy (like this one from Nom Nom Paleo) for extra credit points. Remember to ask your butcher for some twine when you buy your roast—most will be happy to give you a small amount on the house.

When I got my four pound roast home, I discovered it was actually two smaller pieces tied together by the butcher (oops!). I just rolled with it and did two roasts that were smaller.

Paleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.com

Here’s how to make your Paleo Stuffed Pork Loin Roast…

Paleo Stuffed Pork Loin
Prep time: 
Cook time: 
Total time: 

Serves: Serves 8
 

Ingredients
  • 4 lb (1814 g) pork loin roast
  • 1 c (100 g) chopped walnuts
  • ½ c (100 g) dried apricots*, chopped
  • ½ c (75 g) tart dried cherries*
  • 15 fresh sage leaves, roughly chopped
  • 2 tsp (14 g) fine sea salt
  • 1 tsp (5 g) ground black pepper

Instructions
  1. Preheat the oven to 375F (191C). Line a baking sheet with foil or parchment paper.
  2. Prepare the pork loin roast by butterflying or cutting it in a roll fashion. Here’s how to cut it in a roll so the meat looks beautiful and spiraled when you cut into it. You may want to pound the meat so it’s uniformly flat. Set it aside and prepare the filling.
  3. In a small bowl, mix the walnuts, dried apricots, dried cherries and sage.
  4. With the meat lying open, sprinkle about half the salt and pepper on the inside. Now, place the filling on the meat in one layer. You’ll want to stay away from the edges so the filling won’t fall out when you roll it.
  5. Starting with the thinnest end toward you, roll the meat up carefully. Place the rolled edge down and the fat up. Wrap butcher’s twine around the roast every few inches so it doesn’t open up during roasting.
  6. Roast the pork for approximately 40-50 minutes or until a thermometer inserted into the meat reads 145F (63C). Allow the roast to cool for about 10 minutes, then slice it into rounds with a sharp knife.

Notes
*Look for dried fruit that in unsweetened when possible.

 

Paleo Stuffed Pork Loin Roast | stupideasypaleo.com

What’s your favorite meat for your holiday table? Tell me in the comments below!

Paleo or Whole30: Which Is Better?

Paleo or Whole30: Which is better?

It’s a question I get a lot. I’m answering it for you today so that you can go forward with confidence and select the best nutrition approach for yourself—especially if you’re planning to kick off the New Year with a renewed focus to eat better.

A Bit About Paleo First

Paleo is a way of eating focusing on real, whole, minimally processed foods. Foods that support gut health, hormonal balance, stable energy, and lean body mass. The stars of the show are meat, seafood, and eggs; veggies and fruit; and healthy fats. Most people start with a yes and no list of foods to eat and avoid, respectively.

Yes: Meat, seafood, and eggs; veggies and fruit; and healthy fats.

No: Grains, legumes, dairy, added sugars, processed foods, and salt. (There are others.)

Five years ago when I first started eating this way (on January 10, 2010 to be exact), the list of what was and wasn’t Paleo was pretty fixed across the board. It was easy to find a lot of consistency from book to book or website to website.

My, my…how things have changed.

Now it’s anyone’s guess, especially when every nutrient-poor baked good under the sun and processed / packaged food is now labeled with the “P” word because it’s “technically” Paleo. It’s kind of a mess, especially for newbies.

One site says white potatoes are okay. Another says to avoid them like the plague. One book says never, ever salt your food. The world replies back with, “But some salt makes food taste good.” Confusing, right?

While a yes / no list is a decent way to start your Paleo lifestyle and wrap your brain around it, it’s no way to live the rest of your life.

And, it’s not the smartest idea either. Why? Here’s an example.

Athletes need more carbohydrate than sedentary folks. By adhering to extremely low carbohydrate Paleo approaches and training extremely hard, many athletes have gotten into hot water with their cortisol levels, thyroid health, and poor performance (to name a few). Applying one Paleo protocol across the board where everyone eats the same exact thing—with disregard for life context, goals, health history, etc.—can have negative implications over time.

Another example. My husband’s been Paleo since 2007, but in the last couple years, he’s battled skin irritation like eczema around his eyes and elbows. Trial and error seemed to link it to certain foods like beef and eggs, but after much research, he narrowed it to a histamine intolerance. Eating a lot of fermented veggies, kombucha, leftover meat, bone broth and even certain vegetables—all foods widely lauded and encouraged in a Paleo diet—actually made his symptoms worse.

Long story short, you are an individual and context matters, which is why you need to learn about yourself and your relationship with food. That’s where Whole30 comes in.

Get Your Learn On With Whole30

[Note: I am an Envoy Extraordinaire for Whole30, which means I help educate the community and answer questions about the program.]

Whole30 is a month long elimination plan that’s been described more than once as “squeaky clean Paleo.” Dallas and Melissa Hartwig created this strategy to help people learn about their relationships with potentially problematic foods, then develop a plan for which foods to avoid long-term and which to reintroduce.

You see, we don’t all react to foods in the same ways. Me? I had a really tough time with sugar. Even after 18 months of Paleo eating, I couldn’t shake it. It consumed me. I wanted to stop eating sweets and craving junk food, but I was stuck. Even notoriously “healthy” foods like dried fruit were irresistible to me. I could slam back a whole bag of Trader Joe’s dried mango in about 10 minutes, then go back for more.

In 2011, I did my first Whole30 which required me to cut out all added sugar. (And, I avoided dried fruit because I knew it was a trigger food.) By the end, I had broken the cycle. Something I struggled with my WHOLE LIFE no longer had a grip on me.

Was I allergic to sugar? No. Do I have a sugar sensitivity? Maybe, but it depends on how you define that. Did I have a bad psychological relationship with it? Eff yeah, I did. What you learn about yourself during and after a Whole30 might surprise you.

So, completing a Whole30 will give you valuable, personalized feedback about which foods affect you positively / negatively, then allow you to make informed modifications to a Paleo approach for life. Sounds cool, right? You get to drive your boat based on how foods make you feel, not because of what some yes / no list you read five years ago told you to eat.

To Summarize…

Paleo or Whole30: Which is better? The answer is neither. They’re just different. They both serve their own purposes and have distinct goals.

The simple solution: Do a Whole30 at the start of your Paleo journey so you know how to better eat Paleo for life.

Paleo is a long-term nutrition and lifestyle strategy where nutrient-dense foods are encouraged, but inflammatory, nutrient-poor foods are avoided.

Whole30 is a short-term, very strict program designed to help you learn about which foods may be problematic for you. You can then apply what you learn to a slightly looser, less strict (but very much informed) Paleo approach to eating for life.

Whole30 Resources To Help You Plan for January 1

1: Get a copy of It Starts with Food. It’s really easy to read, and it’ll set clear guidelines for you. (Plus it has a ton of tasty recipes from Mel Joulwan of Well Fed and Well Fed 2.) No time or dinero to get one? You can read about the program on the Whole30 website here. Not sure if you should get the book? Check out my review here: 5 Reasons to Read It Starts with Food.

2: I’ve tagged every recipe from the blog that’s Whole30-friendly (over 100 to date) for easy searching in the Recipe Index. If it says W30, it’s made from Whole30-friendly ingredients. There are hundreds!

3: My Whole30 Pinterest board. Love to pin? You can find all my Whole30 recipe pins (plus other photos and videos) by clicking here: Stupid Easy Paleo Whole30 Pinterest Board.

4: My Whole30 video tips! You can find them on the Stupid Easy Paleo YouTube channel or by clicking the blog posts here: 5 Tips for a Successful Whole30 and 5 More Tips for a Successful Whole30.

5: Other awesome bloggers who’ve written about Whole30: Nom Nom Paleo and The Clothes Make the Girl just to name a couple rockstars! Click on their blog names for kickass Whole30 posts, including recipes. Mel’s got another newly updated post here: 30 Reasons to Whole30 with lots of good stuff AND her Week 1 Meal Plan with yummies like her famous Chocolate Chili and Sunshine Sauce!

6: My Stupid Easy Paleo Guide to Clean-Eating Challenges (It’s free!)

7: The Whole30 forum. A free forum dedicated to all topics Whole30-related. Click here to join.

Still got questions about Paleo or Whole30? Leave them in the comments below, and I’ll get back to you!

Paleo or Whole30: Which is Better? | stupideasypaleo.com

Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook

Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook | stupideasypaleo.com

Tender Asian-Marinated Flank Steak is the first recipe preview I’m sharing with you from my soon-to-be-released cookbook, The Performance Paleo Cookbook

With less than one month before it comes out on January 6, 2015, I’ve gotten the go-ahead to start posting a few exclusive recipes here on the site to get your taste buds working! I’m starting off with a bang with this uber-tasty and flavor party of a dish, Tender Asian-Marinated Flank Steak.

I am so, SO excited to be nearly to release day. You’ve supported me through the better part of a year on this cookbook journey, and I know you’ll love the food. Remember to pre-order for the best savings!

From The Performance Paleo Cookbook

Tender-Asian Marinated Flank Steak

Flank steak is a really special piece of meat and when prepared well, its melt-in-your-mouth tender. Because it can be somewhat tough, there are some tricks I use to make it more delicate, like marinating it for several hours to break down the tough fibers, cooking it at really high heat to sear it and lock in the juices and slicing it against the grain. Set it up to go the night before or in the morning before you leave for work, and all youll have to do is cook it when you get home! Serve it on top of a tossed green salad with some avocado for a nourishing, complete meal.

Serves 2

Ingredients for Tender Asian-Marinated Flank Steak from The Performance Paleo Cookbook

  • 1 lb (454 g) flank steak
  • 2 garlic cloves, peeled and smashed
  • 1” (2.5 cm) piece ginger, peeled and sliced into thin coins
  • 3 green onions (2 oz [57 g]), white and light green parts, roughly chopped
  • ¼ cup (59 mL) coconut aminos
  • 2 tbsp (30 mL) lime juice
  • 2 tsp (10 mL) dark sesame oil
  • 1 tsp fish sauce
  • 1 tbsp (15 mL) coconut oil

Directions for Tender Asian-Marinated Flank Steak from The Performance Paleo Cookbook

Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat it dry. Discard the marinade.

Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak, and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.

Let rest on a cutting board for at least 5 minutes before slicing. Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way.

Try This: Instead of pan-searing the steak, grill it.

TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)

PROTEIN 45G

FAT 36G

TOTAL CARB 12G

NET CARB 11G

Pre-order now through through AmazonBarnes & NobleiTunesGoogle Play or IndieBound!

Tender Asian-Marinated Flank Steak: Performance Paleo Cookbook | stupideasypaleo.com