Frittata: Kelly


To make the frittata first thing is defrost the deer meat (or any ground meat). One of those packs is good for one frittata. Next cut up veggies.. Sweet potatoes, onions, peppers, mushrooms, .. I add like 3 cloves of garlic and 1-2 jalapeños. Sauté all the vegies until the sweet potatoes get soft. Then add the deer meat in with the vegies until the meats browned..

Preheat oven to 350 Grease bottom of 9×13 (or larger) glass dish or casserole dish. Spoon in the vegie/ deer meat mixture evenly on the bottom of the dish. Scramble 12 eggs and pour that on top of the mixture. At this time you can put sliced avacado on top and it bakes up awesome. Now cover the dish tighly with foil and put in the oven for 35 minutes. If the eggs look runny on top after 35 minutes cook it a little longer (5 minutes)

You can sauté any vegies you like for this dish. They all taste really good.. As far as seasoning.. Salt and pepper or whatever you like

Another note- be sure to spoon in the mixture after the meat is brown so there’s not a lot of juice in the mix. If you don’t there will be a lot of juice floating on top when it’s done cooking.


Almond Bites: Amanda

Crazy about these!


Melt almond butter, honey and unsweetened shredded coconut in pan and blend. Put in refrigerator to cool 30 mins or so and then make little balls out & freeze. Eat frozen they are delicious! You could dip in dark chocolate if you needed a dessert but I just eat them plain. I blended a few recipes & came up with this treat.

Trail Mix & Pizza: Erica

Before my recipes I thought I would pass along grocery info:

Costco is a great place to buy several paleo things.  Pricewise it is substantially cheaper.  I buy almond butter (no added sugar), organic broccoli (frozen is cheaper), organic cage free eggs, nitrate and nitrite free bacon and hot dogs.
Trader Joes is the best place to get almond flour affordably (because it is pricey$).
For cooking, coconut oil is your new best friend!
Ok now for a couple of my fave recipes!
Paleo Trail Mix: (excellent snacking option)
1 c whole almonds
1/2 c whole cashews
1/2 c raw pumpkin seeds
1/2 c raw sunflower seeds
1/2 c raisins (golden raisins suggested)
1/2 c dried currants
1/2 c dried blueberries
Combine and store in airtight container.  (Try different combos of nuts and dried fruits you like!)
Paleo Pizza: (I have tried several different paleo pizza crusts and this is by far the best!)
1 c almond flour
3 T almond butter
2 eggs, beaten
1/2 t sea salt
3 t olive oil, divided
your favorite pizza toppings (that are paleo of course!)
Preheat oven to 350 degrees
Mix almond flour, almond butter, eggs, and sea salt in a small bowl
Cover a baking sheet with 2 t olive oil, then spread the mixture over it, about 1/4″ thick.  Bake for 10 mins.
While it’s baking, prepare your other ingredients.  We like to use a mixture of olive oil and minced garlic along with italian seasoning as our ‘sauce’.  For toppings we use bacon, italian sausage, red onions, tomatoes, spinach… just a few suggestions!  (I do also put a little shredded cheese over the top just to hold everything together, shhh!)
Remove crust from oven and top with other ingredients (if you are using spinach or other green leaves, don’t put them in until there is just about 7 mins remaining).  Bake for 20-30 mins.

Farmers’ Market Bake: Jo

We make the Farmers’ Market Bake all the time! It is so easy and so delicious.


Farmers Market Chicken Bake
Serves: 4
Prep Time: 15 Minutes
Cook Time: 55 Minutes
Total Time: 1 hour, 10 Minutes

2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 apple (any variety), cut into 1-inch cubes
1 yellow onion, cut into 8 wedges
1 small butternut squash, peeled, seeds removed and cut into 1-inch cubes
2 tbsp olive oil
1/4 tsp cardamom
1/4 tsp cinnamon
1 tsp chopped, fresh thyme
1 tbsp chopped, fresh sage
1 tsp chopped, fresh oregano
1 tsp chopped, fresh rosemary
Salt and pepper to taste
6 slices bacon

Heat oven to 450F.
Coat a 13”x9” glass baking dish with cooking spray or olive oil and set aside.
Add chicken, apple, yellow onion and butternut squash to a large bowl. Toss with olive oil, spices and herbs until everything is evenly coated.
Pour chicken and vegetables into prepared baking dish.
Lay bacon slices evenly across the top of the dish.
Bake for 50-55 minutes, until bacon is crispy, chicken is cooked through and vegetables are beginning to brown.



The “pancake”

1 egg whisked & 1 mashed banana, mix together like pancake batter, add a few blueberries, spray the pan (I’m sure you could use coconut oil), fill 1/4 cup with batter and cook until lightly browned on each side.

Makes three pancakes.


1 egg
1 rounded tbsp almond flour
1tsp coconut flour
coconut oil
1/4 tsp baking soda
1/2 tsp cream of tartar
stevia to taste
organic strawberries

Zucchini Bread: Jen

Moist Chocolate Zucchini Bread (nut free)
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
  • 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
  • 2 eggs, whisked
  • ¾ cup sunbutter (or nutbutter if you prefer)
  • ⅓ cup raw honey
  • ¼ cup cocoa powder
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  1. Preheat your oven to 375 degrees.
  2. So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
  3. Once yours zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
  4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
  5. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.
  6. Pour your ingredients into a loaf pan. IMPORTANT NOTE, I used 2 mini loaf pans that were about 5×3.
  7. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.
  8. Let cool, cut and serve!