Under Paleo Investigation: Paleo Bread, Bragg’s Liquid Aminos, Psyllium Fiber, and Other Foods Scrutinized

Under Paleo Investigation: Paleo Bread, Bragg’s Liquid Aminos, Psyllium Fiber, and Other Foods Scrutinized

Mark’s Daily Apple has some wonderful posts about items that are questionable in a pure paleo diet.  the paleo diet is also known as the “caveman diet” but we’re not cavemen.  we have evolved since then so our diet should evolve as well.  because of that, i’m not opposed to eating stuff that aren’t paleo and don’t pose as a threat to my healthy being. also there are assumptions and claims as to what items are primal but with some research, we find that they’re not actually primal or vice versa

watch out for more of these posts..they are very enlightening!


pumpkin gingerbread cake with coconut-vanilla frosting

i bought a lot of canned pumpkin so i didn’t want it to go to waste. 🙂 i wanted to make something delicious before our olympic lifting class tonight and this was a good choice! the apartment smells like pumpkin gingerbread and the actual cake was amazing!

ingredients for the cake:

  • 1 cup pumpkin puree
  • 1 cup almond butter
  • 1/4 cup honey
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon lemon zest

ingredients for the coconut-vanilla frosting:

  • 1/3 cup coconut butter
  • 1/2 cup coconut oil
  • 1/2 tablespoon honey
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • about 12 almonds


  1. preheat the oven to 350 degrees.
  2. in a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. pour into an 8×8 oven-safe baking dish. bake until completely cooked through, about 30 minutes.
  3. place melted coconut butter and coconut oil in a mixing bowl. then add the honey, maple syrup, and vanilla extract. beat until fluffy. let it rest until the consistency thickens. this will happen when it’s cool enough.
  4. this is where you need to make a decision:
    1. you can either cut the cake into squares and when the cake is completely cooled, add the frosting and a whole almond on each square like the picture below, OR
    2. you can drizzle the frosting on the cake and decorate the top of the cake with the whole almonds.
  5. eat!…you may need a glass of coconut milk with this delicious treat. 🙂

carmelized onion & sausage stuffing

we’re not big fans of traditional stuffing so when i found this recipe, i really wanted to try it! warning: it doesn’t taste anything like thanksgiving stuffing…it’s way better!!!


  • 1 lb ground pork country sausage
  • 2 yellow onions
  • 1 container of mushrooms
  • 2 tablespoons of apple cider vinegar
  • 1 cup pecans
  • 2 eggs
  • 1/3 cup chicken broth
  • 1/2 tablespoon dried rosemary
  • 1/2 tablespoon dried basil
  • 2 tablespoons coconut oil
  • 1 garlic clove
  • salt and pepper to taste


  1. preheat oven to 375 degrees.
  2. in a large skillet, place one tablespoon of coconut oil, minced garlic, and roughly chopped mushrooms and cook. add salt and pepper to season.
  3. once everything is cooked, place in a mixing bowl.
  4. when mushrooms are done cooking, cook pork sausage in the same pan. continue to break down the meat with a spatula.
  5. while your pork is cooking, add one tablespoon of coconut oil and sliced onions in another large skillet and carmelize.  this part can take a while so be patient!
  6. while the pork is cooking, add whisked eggs, chicken broth, vinegar, chopped pecans, rosemary and basil to the mushroom-garlic mixture. mix together.
  7. when the pork is done cooking, add it to your concoction and mix.
  8. once it’s completely mixed, place it on a lined baking sheet and place in the preheated oven for 10 minutes.
  9. once your onions have carmelized and the sausage mixture has been baking for ten minutes, add the onions on the sausage mixture and bake for another five minutes.
  10. ….and then you can finally eat this! your home will smell amazing while you’re cooking this so you just want to eat the hell out of it. 🙂 it was really good with my thanksgiving turkey.

bacon and chive sweet potato biscuit

you had me at the name of this dish! i love bacon, chives and sweet potato so imagine all of together….yup! it’s that good.


  • 1 large sweet potato
  • 3 tablespoons coconut flour
  • 3 eggs
  • 6 strips of bacon
  • bacon fat
  • 3-4 tablespoons chives
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

here’s what i did with those ingredients:

  1. bake or microwave your sweet potato. whatever you please to get it mashable.
  2. peel and mash sweet potato in a bowl.
  3. preheat oven to 375 degrees.
  4. place diced bacon in a skillet and brown it.
  5. place bacon on a paper towel (and plate) to drain excess fat. don’t throw away the bacon fat. you will use it shortly.
  6. mix whisked eggs and mashed sweet potato. then add bacon fat and mix.
  7. add dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper. mix.
  8. mix in diced, cooked bacon and thinly diced chives.
  9. on a lined baking sheet, use a large spoon to drop mixture, shaping if needed.  this recipe is enough for twelve biscuits.
  10. bake for 22-27 minutes.
  11. let rest.
  12. add whatever the hell you want…but it’s pretty tasty on its own.

pumpkin cheesecake

we were in charge of cooking for turkey day this year so i was looking for recipes online.  because i have a lot of paleo ingredients at home already, i looked for paleo recipes. of course PaleOMG never fails to amaze me. i made the cheesecake last night and OMG!!!

here is how i made it:


for the crust:

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • 2/3 cup walnuts
  • 1 heaping tablespoon coconut cream
  • 1 heaping tablespoon raw honey
  • pinch of salt

for the filling:

  • 1 1/2 cups roasted, unsalted cashews
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1/2 cup raw honey
  • 3 tablespoons lemon juice
  • 6 tablespoons coconut milk
  • 1 teaspoon vanilla extract

for the topping:

  • 2 tablespoons coconut milk
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • pinch of salt


  1. first thing’s first…the crust. chop walnuts in the food processor until it’s almost butter. add the rest of the crust ingredients in the fo-po and grind, chop, grind…
  2. line an 8 x 8 baking dish with a plastic wrap and fill the dish evenly with the crust.
  3. wipe out the fo-po (no need to scrub it) and chop the cashews until it’s clumpy. add the rest of the filling ingredients except for the coconut milk. chop, grind, chop.
  4. add the coconut milk one tablespoon at a time.
  5. when all the ingredients are mixed together, place on top of the crust and put it in the freezer for about an hour and a half. you want it to be hard. 🙂
  6. when it’s almost hardened, add all topping ingredients to the fo-po and you know the drill. you want the consistency to be smooth and silky.
  7. smooth on top of the cheesecake…then place it back in the freezer for about 30 minutes.
  8. cut and enjoy!!!!!