Eat real food, not chemicals.

Payton’s Paleo Recipes

Recipes for cooking paleo based dishes, which do not include: cereal grains (except white rice), legumes, refined sugar, chemicals, additives, preservatives, artificial flavors or colors.

Paleo Chocolate Coffee Cup Cake (ready in 2 minutes)

Posted on Jan 25, 2017 | 2 comments

Paleo Chocolate Coffee Cup Cake (ready in 2 minutes)

Paleo Chocolate Coffee Cup Cake Craving a piece of cake? Don’t want to fall off your new paleo eating plan? Kids asking for a quick treat? Here is a super easy microwave Paleo Chocolate Coffee Cup Cake for you. This Paleo Chocolate Coffee Cup Cake can be whipped together in less than 3 minutes flat. Full of antioxidant rich cocoa powder, healthy fat, and protein, it is the answer to cake, when there’s no time to bake. The texture is very moist, so Paleo Chocolate Coffee Cup Cake doesn’t need frosting. You could always sprinkle it with powdered xylitol, or drizzle my Paleo Vanilla Sauce on top, or a dollop of maple syrup with whipped coconut cream.   Paleo Chocolate Coffee Cup Cake 1 egg 1 TBS. oil of choice (less if you wish), I like walnut oil, rice bran oil, or melted butter 1 TBS. cocoa powder 2 TBS. non-dairy milk of choice, I like almond or flax milk 2 TBS. maple syrup, honey, or Fiber Sirup Gold 10 drops Sweetleaf liquid stevia, or chocolate flavor liquid stevia (or may omit stevia, and double syrup) 1/4 cup almond flour, cashew flour, cassava flour or gluten-free flour dash of salt dash of vanilla extract or vanilla powder   1) Whisk all ingredients together in a coffee mug. 2) Microwave for 2 minutes. 3) Let cup stand for 1 minute to allow muffin to firm up. Turn cup upside down over a plate and ease muffin out with a fork, or eat muffin directly from the cup, with a spoon.   I love the fact that I can mix all the ingredients in a jar, and take them to work uncooked. Then at lunch time, I can take the jar out of the fridge, microwave it, and, voila – cake! Enjoy this Paleo Chocolate Coffee Cup Cake as a light breakfast, a snack, or a quick dessert.  ...

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Paleo Tropical Bread Pudding

Posted on Feb 19, 2016 | 2 comments

Paleo Tropical Bread Pudding

Paleo Tropical Bread Pudding Here’s a wonderfully dense, delicious Paleo Tropical Bread Pudding, packed with mouth-watering fruity goodness. It’s a substantial, ultra-moist dessert, made naturally sweet by using crushed pineapple and banana. Every bite is a lip smacking delight.   Paleo Tropical Bread Pudding is one of my favorite desserts on the blog. I am not a big one for traditional cakes; I don’t like their airy texture. This heavier dessert is dense, and full of scrumptious bits of pineapple and raisins. Truly the opposite of a plain, airy cake.   My taste testers could not decide if Paleo Tropical Bread Pudding was more like a dense cake or a bread pudding, but the majority of them declared it to be “pudding” like. (Thanks go out to all my guinea pigs, love you all.) I went with the majority, called it bread pudding, then let them fight over the last piece.     Paleo Tropical Bread Pudding Prep time:  30 minutes Cook time:  40 minutes Servings:  8-10 DRY INGREDIENTS: 1 1/2 cups almond flour, or cashew flour 2/3 cup ground golden flaxseed meal (must be golden flax meal) 1/3 cup arrowroot  or tapioca flour 2 tsp. baking powder 2 tsp. cinnamon 2 tsp. cardamom 1 tsp. baking soda 1/2 tsp. salt 1/2 cup coconut sugar, or maple sugar, or (1/4 cup xylitol plus 1/4 cup maple syrup) WET INGREDIENTS: 3 eggs 1/3 cup walnut oil, butter, coconut oil, or any paleo oil of choice, melted 2 tsp. vanilla extract 2 tsp. apple cider vinegar 16 oz. canned, crushed pineapple, in pineapple juice (don’t drain) 2 medium ripe bananas, mashed (around 1 cup) 1/2 cup dark raisins (Payton’s Paleo 30 Day Challenge friendly if xylitol is the sweetener, and raisins are omitted)   1) Pre-heat oven to 375°. 2) Whisk all dry ingredients together. Set aside. 3) Using a stand or hand mixer, beat eggs on high-speed for 30 seconds, then add the remainder of ingredients, beating until well mixed. 4) Add wet ingredients to dry ingredients, stirring to mix very well. 5) Grease a 9″x 13″ baking dish, or a 9″ or larger spring form pan. Pour batter into pan. (I use butter to prepare my pan.) 6) Bake for 35 – 40 minutes, or until top is browned evenly.   Allow the Paleo Tropical Bread Pudding to cool before serving. I like the taste of it even better after it has chilled a few hours in the fridge.    ...

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Paleo Hot Cereal

Posted on Feb 17, 2016 | 2 comments

Paleo Hot Cereal

Paleo Hot Cereal I came up with this fast and easy Paleo Hot Cereal at the request of blog readers who wanted something other than eggs or smoothies for breakfast. Many were missing oatmeal, and others wanted something easily digestible, but with “staying power” for pre-workout food, or a long work morning.   This Paleo Hot Cereal is ideal as a fast breakfast food because it has all the nutrients you need in a single, soothing bowl. High fiber and protein are provided by using ground golden flaxseed meal, and natural collagen, in an easily digestible form. Fruit, and a bit of paleo sweetener, add vitamins, minerals, and tastiness. The healthy fats in the recipe blunt any spike in blood sugar. You will not experience a sugar-high, followed by an energy crash, as many do after eating oatmeal, or grain-based breakfast cereals.   Left over Paleo Hot Cereal stores well in a covered container in the fridge, or frozen. It re-heats easily with a short spin in the microwave, or in a pot on the stove. I usually double the recipe and plan for leftovers to make again later in the week, so I don’t have to repeat the whole recipe again.   Optional mix-ins I have added to my Paleo Hot Cereal are: sliced bananas, raisins, berries, coconut flakes, chopped dried fruit, fresh sliced fruit, cocoa powder, and chopped nuts.     Paleo Hot Cereal Prep time:  5 minutes Cook time:  8 minutes Servings:  4 large or 6 small 1 cup water 2 TBS. instant dissolve gelatin (I use Great Lakes Hydrolysated Collagen) 2 TBS. butter, ghee, or walnut oil 1 2/3 cup canned coconut milk, flax milk, or any other dairy-free substitute 1/2 cup applesauce, or pear sauce 1/2 cup xylitol, maple syrup, coconut sugar, Sukrin fiber syrup, or 1/4 tsp. Sweetleaf liquid stevia 1 tsp. cinnamon 1 tsp. vanilla extract 1/2 tsp. salt 1 cup ground golden flaxseed meal (Payton’s Paleo 30 Day Challenge friendly if made with xylitol or stevia)   1) Place water, gelatin and butter in a sauce pan over medium heat. Stir well until gelatin is dissolved and butter is melted. 2) Add all other ingredients to sauce pan. Stir to mix well. 3) Bring to a bubbling simmer and cook for 4 minutes while stirring.   Serve the Paleo Hot Cereal immediately, or refrigerate or freeze for later meals.  ...

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Paleo Grapefruit Beet Salad

Posted on Feb 4, 2016 | 0 comments

Paleo Grapefruit Beet Salad

Paleo Grapefruit Beet Salad A distinctive yet simple salad to serve alongside a nice meat roast is this Paleo Grapefruit Beet Salad. The peppery taste of the arugula pairs nicely with the sweet-tart of the grapefruit and the burst of fruit flavor in the pomegranate seeds.   The Paleo Grapefruit Beet Salad provides a gorgeous table presentation with its lovely array of textures and colors. It fits in well in many seasons, be it holiday dinners or summer patio parties. The mix of fruit and greens is versatile as well as highly nutritious.   Paleo Grapefruit Beet Salad is packed with healthy antioxidants, vitamins A, C, K, folate and fiber. The ingredients in this paleo salad are easily available all year long, so it can be enjoyed during any season.     Paleo Grapefruit Beet Salad Prep time:  10 minutes Cook time: none Servings:  4   SALAD: 7 oz. bag organic arugula or your favorite mixed greens (I use Trader Joe’s arugula) 2 small beets, peeled, cooked and sliced (I use the pre-cooked beets from Trader Joe’s) 1 small ruby grapefruit, or 1 large naval orange, peeled, seeded, diced 1 large avocado, diced 1/2 cup any type of sprouts (I use Trader Joe’s organic sprouts) 1/4 cup chopped pecans or walnuts, toasted or raw to your preference (I like toasted pecan) 1/2 cup feta or goat cheese ( (Trader Joe’s sells them in little medallions) 1/2 cup pomegranate seeds (I use Trader Joe’s, I keep some in the freezer at all times, and take out what I need)   DRESSING: 1 TBS. lemon juice 1 TBS. orange juice 1-2 TBS. extra virgin olive oil, to taste salt and pepper to taste   (Payton’s Paleo 30 Day Challenge friendly) 1) Place all items in a large salad bowl and toss with the dressing.   A delicious way to serve Paleo Grapefruit Beet Salad is paired with a nice piece of roasted meat, or a juicy steak....

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Paleo Cranberry Tuna Salad

Posted on Jan 29, 2016 | 0 comments

Paleo Cranberry Tuna Salad

Paleo Cranberry Tuna Salad When I need a high protein, to-go lunch option, I turn to this fast and easy Paleo Cranberry Tuna Salad. It’s packed with omega-3 rich fatty acids, antioxidants and healthy phytonutrients from the tuna, walnuts and cranberries. The healthy avocado based paleo mayonnaise will help keep your brain in top thinking mode and your appetite satisfied for hours.   My friend and faithful blog supporter, Karen, gave me the base recipe for this yummy Paleo Cranberry Tuna Salad. She loves the sweet and savory richness of the tuna paired with the red onion and the cranberries. I like the mix of textures between crunchy, creamy and chewy.   The walnuts in the Paleo Cranberry Tuna Salad provide an important super-nutrient, quinone juglone, which is found in virtually no other commonly consumed food. It has strong anti-cancer properties and is protective against metabolic syndrome and cardiovascular problems.   Paleo Cranberry Tuna Salad is something you can make on the fly and pack for a fast to-go lunch. It’s great when it has been chilling in my lunch bag, flavors melding, and I get to enjoy it up on my work break. Little pieces of protein paleo sustenance can really get a gal through her busy day.       Paleo Cranberry Tuna Salad Prep time: 5 minutes Cook time: none Servings: 2 1 can tuna 4 TBS. paleo mayonnaise (Primal Kitchen brand with avocado oil) 2 TBS. chopped red onion 2 TBS. dried cranberries 2 TBS. chopped walnuts or pecans 1/4 tsp. celery salt   1) Mix all ingredients well.   This is an easy recipe to triple or quadruple it you need to serve a large crowd. It is easily made ahead of time and only improves in taste if kept covered in the refrigerator.   I serve this Paleo Cranberry Tuna Salad on a bed of fresh romaine lettuce leaves.  ...

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Paleo Apple Pie Filling (fast and easy)

Posted on Jan 28, 2016 | 2 comments

Paleo Apple Pie Filling (fast and easy)

Paleo Apple Pie Filling There is nothing so simple and delicious as this Paleo Apple Pie Filling. It makes me nostalgic for lazy autumn days, full of warm breezes and leafy fruit trees heavy with their succulent apples. The sweet smell of buttery apple and cinnamon wafting out the window as the pies baked.   Whenever it is apple season, I make double and quadruple batches of my Paleo Apple Pie Filling. Some batches we eat right away as fruit compote, without any crust or crisp topping. Some we use on top of Paleo Sweet Potato Waffles or Paleo Pancakes. The rest I freeze (uncooked), in 1 batch portions, in freezer bags, for use later in the year.   This Paleo Apple Pie Filling is a fail-safe recipe. Easy as pie! Even the newest paleo chef can manage this fast and easy dessert.   I’m posting this Paleo Apple Pie Filling so you will have the basic filling with which you can make pies, crisps, strudel, and any other dessert that calls for an apple filling.   I enjoy the taste of the fruit filling/compote alone, so I usually eat the Paleo Apple Pie Filling in a bowl. Feel free to use it in any way you please, and let us know in the comments section what you come up with.     Paleo Apple Pie Filling Prep time:  15 minutes Cook time:  15 minutes Servings:  enough for 1 very large pie, or apple crisp, or 6 compote servings 6 cups peeled apples, chopped or sliced as you like (about 6 medium apples. I use honey crisp, gravenstein or Fuji) 1/3 cup butter 1/4 cup xylitol, or Sukrin Fiber Syrup Gold, or coconut sugar, or maple syrup 1 TBS. vanilla extract 1 TBS. arrowroot flour or tapioca starch 2 tsp. cinnamon 2 tsp. lemon juice 1/2 tsp. salt pinch of nutmeg (optional) 1/2 cup raisins or currants (Payton’s Paleo 30 Day Challenge friendly if made with xylitol, and no raisins) 1) Place all ingredients in a large sauce pan. Stir to coat apples well. (If you are making  A PIE, OR CRISP, the filling is now ready to use, bake as directed.) (If you are EATING THE FILLING ALONE, as a fruit compote like in my picture, follow below instructions.) 2) Bring to a boil over medium-high heat. 3) Turn heat down to a low-simmer and cook for 8-10 minutes, stirring occasionally, until apples are fork tender.   If you would like to serve the Paleo Apple Pie Filling immediately, it is wonderful in bowls with a dab of coconut cream, or coconut or almond milk on top, or ice cream.   I also like Paleo Apple Pie Filling cooled and served with my Paleo Walnut Coconut Granola....

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