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A Modern Family in a Paleo World

Welcome to our journey, we are so glad that you stopped by to share it with us.  This site primarily for sharing Paleo recipes as we put them “on trial” in our home. Head back to the blog (link above) to hear more about our experiences as we transition from an unhealthy, sedentary life into a whole new way of living. We have cut out all refined sugar, artificial sweeteners, grain fed meats, grains, legumes, most dairy, and ALL PROCESSED food. That’s right: NO peanuts, corn, pastas, white/yellow/red potatoes, rice or breads for this family anymore!! 

Mama V’s Primal Bites| Almond Bread

1 1/2 cups unblanched almond flour, make sure to break up lumps or sift

1 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup olive oil
3 large eggs
1 tablespoon raw honey

Preheat the oven to 350 F. Generously oil baking dish or nine muffin tins

In a medium bowl, combine the almond flour, salt and baking soda. In a separate, small bowl, whisk the olive oil, eggs and honey together. Gently combine the wet ingredients with the dry, until well blended.

Pour in to an 8×8 well oiled baking pan or divide the batter equally between the 9 greased muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Allow the muffins to cool 5-10 minutes before removing from the pan. Serve warm or at room temperature.

I have also used this basic recipe to make a grain-free stuffing over the holidays! We had an amazing Thanksgiving spread this year, perfectly primal and yet our guests did not miss a single holiday treat. 

Mama V’s Primal Bites| Awesome Brussels Sprouts

2 Bacon Slices, cut into ½ in pieces (can substitute coconut or olive oil)
Small Yellow Onion, chopped
Brussels Sprouts, about 20-25 halved, core removed, thinly sliced
1/4 C. Dried Cranberries, optional
Sea Salt
Fresh Ground Pepper

  • Saute Bacon pieces over medium heat until they BEGIN to brown, 3-5 minutes.
  • Add Onion and Brussels sprouts; continue to sauté until tender, about 5-7 minutes.
  • Remove from heat, season with salt and pepper, add cranberries if desired.
  • Toss in the “glaze” (recipe below) and serve warm. (Serves 4-6)


1/8 C. Balsamic Vinegar
1/2 C. Extra Virgin Olive Oil
1 Tbsp. Raw Honey

Pour all three ingredients into a small mixing bowl, whisk until well blended. Use immediately to flavor recipe above

This simple recipe was so well received by my husband and sons (avid brussels sprout haters) that I about fell out of my chair when all three asked for more!! 

Mama V’s Primal Bites| Mashed Sweet ‘Taters

4 Med. Sweet Potatoes, peeled, cut into bite sized pieces

1/4-1/2 Cup of Coconut Milk
1/8 C. Pure Maple Syrup
1/4 Chopped Pecans or Walnuts
  • Microwave sweet potatoes for 6-8 minutes until soft
  • Mash with fork or potato masher until smooth
  • Mix in maple syrup
  • Slowly add coconut milk until potatoes reach desired consistency
  • Blend in pecans

Serves 6-8

Mama V’s Primal Bites| “Fried” Apples


2 Green Apples, medium, cored and sliced
2 Red Apples, medium, cored and sliced
1/4 C. Walnuts, chopped
1 Tbsp. Ghee (or butter, if you prefer/still use)
1 Tbsp. Cinnamon
1 Tbsp. Pure Maple Syrup
  • Melt over low heat Ghee in medium saucepan.
  • Increase to medium heat, toss in apples and walnuts
  • Cook until they reach desired tenderness, stirring occasionally.
  • Sprinkle with the cinnamon
  • Drizzle the Maple Syrup over Apple mixture
  • Stir gently to mix

Serves 4-6

These were so good. The children were so excited to have a sweet, comfort food treat.

Mama V’s Primal Bites| Pecan-Walnut Chicken


Seriously folks, this is as easy as it gets…
  • Get out the food processor
  • Pour in/grind up pecans, walnuts, leave them in little pieces. (I used about 1 cup nuts to 4 chicken breasts)
  • Mix in a little bit of almond flour (1/4 cup) and a dash of sea salt and freshly ground pepper
  • Dip your boneless, skinless chicken breast (one per person) in a little almond milk, dredge through the nut mixture.
  • Place on a baking sheet coated with a little coconut or olive oil
  • Bake at 325 degrees for about 40 minutes, or until cooked through
  • Serve

This chicken was the main course for our first completely Paleo meal, it was moist, tender and was a huge success with the hubby and kids. We paired it with an awesome Brussels Sprout Recipe (to be posted soon) and “Fried” Sweet Potatoes. A triumphant entrance to our paleo journey, if I do say so myself. 


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