Eat real food, not chemicals.

Paleo Reading Material

Suggested Paleo Info You May Find Helpful


Books:

 

Paleo –

 

The Paleo Solution  by Robb Wolf

It Starts With Food  by Dallas and Melissa Hartwig

Good Calories, Bad Calories  by Gary Taubes

Nutrition and Physical Degeneration  by Weston A. Price

The Perfect Health Diet by Paul Jaminet, PhD. and Shou-Ching Jaminet, Ph.D.

 

 

Autoimmune Paleo –

 

The Paleo Approach:  Reverse Autoimmune Disease and Heal Your Body  by Sarah Ballantyne, PhD

The Autoimmune Solution:  Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases  by Dr. Amy Myers

The Wahls Protocol:  How I Beat Progressive MS Using Paleo Principles and Functional Medicine  by Terry Wahls MD

 

 

Mental Health and Paleo –

 

The Diet Cure  by Julia Ross

 

 


 

Websites:

 

whole30.com

chriskresser.com

perfecthealthdiet.com

Paleohacks.com (specifically the “Question” forum archives for general paleo information)

marksdailyapple.com

 

 

Cookbooks:

 

Paleo Lunches and Breakfasts on the Go  by Diana Rodgers, NTP

 

 

 

 

Paleo Chocolate Coffee Cup Cake (ready in 2 minutes)

Posted by on Jan 25, 2017 in Payton's Paleo Recipes | 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 by on Feb 19, 2016 in Payton's Paleo Recipes | 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 by on Feb 17, 2016 in Payton's Paleo Recipes | 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 by on Feb 4, 2016 in Payton's Paleo Recipes | 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 by on Jan 29, 2016 in Payton's Paleo Recipes | 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 by on Jan 28, 2016 in Payton's Paleo Recipes | 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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6 Hour Energy Paleo Smoothie

Posted by on Jan 27, 2016 in Payton's Paleo Recipes | 2 comments

6 Hour Energy Paleo Smoothie

6 Hour Energy Paleo Smoothie Sometimes you have a crazy day ahead and need to be out the door in the morning, pronto. This 6 Hour Energy Paleo Smoothie is your breakfast answer.   We all know the importance of protein and healthy fats at each meal, especially breakfast. The 6 Hour Energy Paleo Smoothie gives you easily digestible gelatin based protein and loads of brain food in the form of omega-3 rich flax oil, and hemp seeds. If you really need focus and laser concentration, and want your appetite satisfied for hours, protein with healthy paleo fat, is where it’s at.   The carbs in the 6 Hour Energy Paleo Smoothie were selected for their nutrient density. Wild blueberries contain the highest antioxidant capacity of all commonly eaten fruits and vegetables. Bananas are one of the best fruit sources of vitamin B-6, which plays an important role in proper brain function and the production of serotonin and dopamine, which elevates mood.   The energy content of the 6 Hour Energy Paleo Smoothie is boosted and sustained via the slow burning vitamins and fatty acids naturally abundant in hemp seeds. One specific component, gamma linolenic acid (GLA), is protective of our overall health, and found to be deficient in our modern diet. Hemp is known as a natural appetite suppressant and can help you feel full longer and reduce sugar cravings.       6 Hour Energy Paleo Smoothie Prep time:  3 minutes Cook time:  none Servings:  1 1/2 cup unsweetened almond milk regular or vanilla (or any non-dairy milk) 1/2 cup coconut water with pineapple (may use plain coconut water) 1/3 cup frozen wild blueberries 1 medium banana (use a frozen one if you like more of a “milkshake”) 1 TBS. hulled hemp seeds 1 TBS. flaxseed oil 2 TBS. collagen hydrolysate (Great Lakes Gelatin brand, must be hydrolysated as that kind will dissolve easily in cold drinks, regular gelatin needs hot water to dissolve) 1 leaf fresh collard greens, or handful of fresh spinach, or 2 TBS. frozen spinach (optional) 5-10 drops liquid stevia, or to taste. (Sweetleaf Sweet Drops liquid stevia is organic water processed, using no chemicals) (Payton’s Paleo 30 Day Challenge friendly) 1) Place all ingredients in a NutriBullet, vitamix, or blender, and blend until smooth. The 6 Hour Energy Paleo Smoothie is my go-to breakfast or pre-workout meal when I need something, fast, easy and portable, which will hold me for a good chunk of the day. NUTRITIONAL BREAKDOWN CALORIES:  380  (330 if you use 1/2 a banana) PROTEIN:  22 gms CARBS:  42 gm  (28 gms if you use 1/2 a banana) FAT:  21 gms...

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The Best Paleo Meatloaf (fast and easy)

Posted by on Jan 9, 2016 in Payton's Paleo Recipes | 0 comments

The Best Paleo Meatloaf (fast and easy)

Paleo Meatloaf When you’re in a hurry and need a healthy protein main dish, Paleo Meatloaf is one of my favorite standbys. It is a cinch to make with ingredients you probably already have on hand. Everyone will be happy with this high protein paleo main dish.   If you like, you can make a double batch of Paleo Meatloaf and freeze it, uncooked, or cooked to serve later. If you freeze it raw, simple thaw it out, them cook as directed. If cooked, then frozen, simply thaw, then rewarm in the oven or microwave.   A Paleo Meatloaf can be used to sneak extra veggies into your main dish, especially handy if you have little ones (or big ones), who may not be inclined to eat as many veggies as they should. At different times, I have added in one of the following:  spinach, fennel bulb, bell peppers, grated carrots, zucchini, cooked potatoes, sweet potatoes. It depends on what veggies I have on hand, fresh or frozen. Sometimes I go crazy with add-ins, sometimes I just make the basic Paleo Meatloaf recipe.   It’s your choice, regular old-fashioned Paleo Meatloaf, or a super-charged version of your own making. Go for it!     Paleo Meatloaf Prep time:  15 minutes Cook time:  35 minutes Servings:  4 MEATLOAF: 1 pound ground beef 1/2 a medium onion, finely chopped 1 egg, beaten 3 TBS. tomato paste   1/4 cup almond or cashew flour (for nut-free use cashew) 1 TBS. Italian seasoning 2 tsp. dried parsley 1 tsp. cumin 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. paprika 1/2 tsp. celery salt 1/4 tsp. ground black pepper (optional) 1/2 cup grated of one of these:  zucchini, carrots, spinach, fennel bulb, fire roasted peppers, cooked potatoes OPTIONAL SAUCE TOPPING: 1-2 tsp. apple cider vinegar (to degree you like tangy taste) 1-2 tsp. coconut sugar, birch xylitol, or maple sugar (to degree of sweetness you like) 1/2 a (6 oz.) can tomato paste (Payton’s Paleo 30 Day Challenge friendly) 1) Pre-heat oven to 350°. 2) By hand, mix all ingredients thoroughly. 3) Place into a loaf pan and spread sauce (if you choose to use it), evenly on top of the loaf. 4) Bake for 35 minutes.   I like to serve my Paleo Meatloaf with a side of Paleo Kohlrabi Fries or resistant starch rich boiled or mashed potatoes.  ...

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Paleo Spaghetti Sauce (easy)

Posted by on Jan 6, 2016 in Payton's Paleo Recipes | 0 comments

Paleo Spaghetti Sauce (easy)

Paleo Spaghetti Sauce This unique Paleo Spaghetti Sauce was spearheaded by my hubby who wanted to include one of his favorite ingredients:  truffle oil. At first I was skeptical, but then I tasted the very subtle flavor change it imparted on the sauce. I don’t think I could have guessed what the “secret ingredient” was, but this simple “little something” improved it above and beyond the usual meat sauce.   Of course, the Paleo Spaghetti Sauce tastes fantastic with or without the truffle oil, so don’t hesitate to try the basic sauce for the speed and easy prep it calls for.   I first time I tasted the Paleo Spaghetti Sauce was after it had been refrigerated overnight. The taste had only improved as the spices and meat had a longer time to meld together. This makes it ideal for those times you want to cook in advance, for potlucks, family gathering, parties, etc.   I serve the Paleo Spaghetti Sauce over a bed of fresh greens, I love the taste of wilted greens under the hot sauce. It is also delicious served over spiralized zucchini noodles, baked potatoes, mashed baked acorn squash, spaghetti squash, or Manischewitz grain-free pasta.     Paleo Spaghetti Sauce Prep time:  20 minutes Cook time:  15 minutes Servings:  4 2 TBS. olive oil 1 large shallot or 1 medium yellow onion, chopped 2 cloves garlic, minced 1 pound organic ground beef 14 oz. can diced, fire roasted tomatoes 6 oz. canned tomato paste 2 tsp. Italian seasoning 1/2 tsp. chili pepper 1 tsp. salt 1/2 tsp. ground black pepper (optional) 1-2 tsp. truffle oil (Payton’s Paleo 30 Day Challenge friendly) 1) In a large skillet, brown chopped shallot in olive oil until translucent. 2) Add garlic to skillet and brown an additional 2 minutes. 3) Add ground beef to skillet, stirring and mixing with shallot and garlic until just browned. 4) Stir in remaining ingredients to skillet and cook 5 minutes or until warmed through.   Serve the Paleo Spaghetti Sauce immediately over your favorite base.   I literally have no room in our tiny kitchen for any more cooking paraphernalia. Therefore, I served the Paleo Spaghetti Sauce pictured over zucchini noodles I made using a potato peeler....

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Paleo Fudge (easy, sugar and dairy free)

Posted by on Dec 21, 2015 in Payton's Paleo Recipes | 0 comments

Paleo Fudge (easy, sugar and dairy free)

Paleo Fudge If you would like a super easy Paleo Fudge recipe that doesn’t involve candy thermometers, here you go! I made this recipe a snap to whip up and fail safe for the most beginner paleo cooks.   Instead of marshmallow creme, which is full of artificial ingredients, my Paleo Fudge ingredients are simple, organic items. You can skip the guilt when you eat Paleo Fudge. It is high in antioxidants from the dark chocolate, magnesium from the cashews, and provides healthy omega 3 oils in the flax seed meal.   Using cashew butter makes this Paleo Fudge nut free (cashews are actually seeds, not nuts). However, I have tested it with creamy almond butter, and sunflower seed butter, and it works with those as well.   I like to try different mix-ins in my Paleo Fudge batches. I’ve tried it with and without chopped nuts, and with various dried fruits: raisins, cranberries, cherries. The purists in my family like it plain, for the delicious mouth feel of the smooth, creamy chocolate base.   If you want to make your own powdered xylitol instead of buying it in powdered form, simply measure out regular xylitol into your food processor and process it on high for a few minutes. This will make perfect powdered xylitol. You may use regular xylitol in your batch of Paleo Fudge, it just will not be quite as smooth as if you powder it first.   I prefer no sugar at all in my Paleo Fudge, so I use Pascha brand unsweetened chocolate chips and powdered birch xylitol. When I make it for a mixed paleo/non-paleo gathering, I use Enjoy Life brand chocolate chips and organic maple syrup, for a less intense chocolate taste.       Easy Paleo Fudge Prep time:  20 minutes Cook time: 10 minutes of melting time Servings:  40 1″ square pieces 1/3 cup butter 1 (16 oz.) jar cashew butter (I use Trader Joe’s salted creamy) other nut butters will work also 2 (10 oz.) bags dark chocolate chips, or unsweetened chocolate chips or baking chocolate 1/3 cup maple syrup or powdered xylitol (this much sweetener if you use sweetened chocolate chips) OR 2/3 cup maple syrup or powdered xylitol (this much sweetener if you use unsweetened chips) 4 TBS. ground golden flax seed meal (optional) 1/2 cup of any mix-ins: raisins, dried cranberries or cherries, chopped nuts (Payton’s Paleo 30 Day Challenge friendly if made with unsweetened chips and xylitol) 1) Melt butter and cashew butter in a large sauce pan over low heat. Stir until creamy without lumps. 2) Add chocolate chips and chosen sweetener. Continue to stir over low heat until completely melted. 3) Stir in golden flax seed meal and any desired mix-ins. 4) Pour fudge into a 9″ x 13″ baking pan, or an 8″ x 8″ pan, depending on what sizes pieces you would like.   Allow to chill in the refrigerator until set. The Paleo Fudge will keep well in the fridge for up to 2 weeks, or you may cut it and freeze the pieces in a zip lock bag for months.   You may use any size and shape of pan to mold your Paleo Fudge. I’ve even used a round cake dish and cut my fudge in a spider...

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