My Recipes Archives - The Paleo Mama (2024)

I’m a smoothie girl. I love my smoothies, however since I’ve been following more of a Keto diet, I’ve struggled to find smoothie recipes that aren’t loaded with fruit and sugars. So, instead of throwing a fit about not having delicious smoothies anymore, I created some of my own. I’ll have a green smoothie recipe coming out soon, but first, let’s talk about this delicious Keto Peppermint Smoothie

My husband and I have had a lot of success since we started eating Keto in November of 2018. I’ve carried the same baby weight around for 10 years and I’m just over it. I’ve struggled to lose it and to keep it off, even though I eat super healthy.

Download my Kickstart Your Keto Diet Guide Here!

Weight has always been a struggle for me. I have to really be mindful of what I eat, and combine exercise to lose any weight. Always, Keto is working! And to really increase my chances of losing weight, I’ve been 90% dairy free. Yes, Keto dairy free is a thing and I’m really enjoying it!

Keto Peppermint Smoothie

Prep time: 5 minutes, Serves 1

Ingredients:

• ½ cup frozen cauliflower rice (don’t let this addition scare you)
• ¾ cup full fat coconut milk
• ¼ cup filtered water
• Keto sweetener of choice (I prefer about 5-8 drops liquid stevia)
• 3 drops of therapeutic-grade peppermint essential oil or1/2teaspoonofpeppermintextract
• 2 scoops collagen peptides
• 1 teaspoon cacao nibs (optional)

Instructions:

1. Combine the cauliflower, milk, water, sweetener and peppermint in your blender and blend on high until smooth. Lower the power and add in the collagen peptides until dissolved.
   
2. Serve and garnish with cacao nibs. Enjoy!

Have I ever told y’all how much I love Korean food? I mean it is a serious addiction of mine. In fact, I make it a point to cook Korean food at least once a week in our home. However, finding real food, paleo, Korean recipes is a struggle…until now! My friend Jean over at What Great Grandma Ate just wrote a new book called, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes! As soon as I saw this new cookbook, I had to have it and, thankfully, Jean is letting me give a sneak peek of one of the recipes from the cookbook, Gang Jeong (Sesame Candy).

Korean Paleo contains 80 recipes: most are traditional and authentic in flavor, and some are modernized, fusion, or healthified versions of popular Korean fast foods. You’ll find recipes that are crowd favorites like Bibimbap, Bulgogi, and Kimchi, as well as Korean barbecue items. You will also find dishes that you may have never heard before, but I encourage you to try them all because there’s only a small portion of the Korean cuisine that’s been popularized internationally. It’s such a rich and diverse cuisine.

Here’s a breakdown of the number of recipes within various dietary needs:

• Egg free: 53
• Nightshade free: 27
• Nut free: 70
• Whole30: 27
• AIP-optional (if you omit sesame seeds and black peppers, and replace sesame oil): 17
• Keto: 21

Now, for the delicious Paleo Sesame Candy recipe you must try…

(Don’t forget to add Korean Paleo to your Amazon Cart today)

Gang Jeong (Sesame Candy)

This crunchy sesame seed candy, commonly served over traditional holidays, is quite addicting because it’s deliciously nutty and not overly sweet. You can use already toasted sesame seeds, but I prefer to toast them before making the candy because the flavor is so much better that way. Make sure to work quickly when you roll out the sesame seed mixture. It’s doesn’t take long for it to harden into candy.

Serves: About 16-18

Ingredients

• 2 cups (300 g) of sesame seeds, white, black, or both
• 1” (2.5 cm) ginger, minced
• ½ (100g) cup coconut sugar
• ½ cup (120 ml) honey
• ¼ tsp sea salt

Instructions

1. If you are using raw sesame seeds, heat a large skillet over medium low heat. Add sesame seeds and toast them, stirring often, for 5-7 minutes until fragrant. If you are using toasted sesame seeds, start at the next step.
2. Combine toasted sesame seeds and minced ginger in a bowl, mixing well.
3. Prepare a baking sheet lined with parchment paper. Have another parchment paper of a similar size ready.
4. Combine coconut sugar, honey, and sea salt in a small saucepan and heat over medium heat while constantly stirring. Once it comes to a full boil, let it cook for 2 minutes while stirring, then remove from heat. Immediately pour the sesame seeds and ginger into the hot syrup and stir. Pour and spread this mixture on the parchment lined baking sheet. Place the second parchment paper on top of the mixture. Use a rolling pin to flatten the candy into even thickness, about ¼ – ½ inch (6 to 12 mm).
5. Remove the top piece of parchment paper, and let it cool for 10 minutes. Use a sharp knife to cut the Gang Jeong into rectangles or squares.
6. Let it cool completely before storing in an airtight container. You can even freeze Gang Jeong for up to 3 months.

Recently I quit social media. It was a big risk that I was taking, but I had a feeling that I needed to take a step back from it. I felt like my creativity was suffering from too much comparison and that I had lost all sense of what I was supposed to do in my business. Leaving behind social media ended up being the best thing for me. Not only did I have the time to complete my herbal medicine school and am now a trained and certified herbalist, but I, also, have been working on my second book! This e- book is loaded with herb and essential oil recipes to stock your home apothecary! This mushroom hot chocolate recipe has got to be one of my top ten favorites from my new book and I wanted to give you a sneak peak.

Click here to purchaseThe Home Apothecary: Home Crafted Recipes Using Herbs and Essential Oils.

Every spring, my kids and I set foot on a hike to collect Reishi mushrooms from our beloved hemlock trees. These unusual-looking mushrooms are used to support the immune system; both overactive an under-active. I have known the benefits of medicinal mushrooms since learning in depth about them in herbalism school, but was timid about how to incorporate them into my daily routine. Hot chocolate was the perfect medium! I’ve created a recipe that is nutritious, filled with adaptogens like Maca and medicinal mushrooms, with the addition of Marshmallow root powder which is an incredible herb for the respiratory and digestive systems and, also, give the hot cocoa a slight marshmallow taste. This Mushroom Hot Chocolate willmake a wonderful gift for the holidays and a great way to introduce others to how delicious plant medicine can be (and it doesn’t taste like mushrooms)!

Mushroom Hot Chocolate

Materials Needed:

• 1/2 cup of cocoa or cacao powder
• 1 Tablespoon of Reishimushroom powder(Chaga or Cordyceps will work too)
• 1 Tablespoon of Marshmallow root powder (Marshmallow root is the original marshmallow confectionery. It’s mildly sweet and soothing to the respiratory and digestive systems and creates a thick hot chocolate.)
• 1 Tablespoon of Maca powder
• 1 teaspoon of vanilla powder
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of ginger
• 1/2 teaspoon of cardamom powder
• 1/2 teaspoon of Himalayan sea salt
• 1/2 cup of raw or coconut sugar (optional)

Step 1:

Make the mix by mixing all the ingredients together in a bowl and then storing in a mason jar.You can leave any ingredients out that you don’t want to use. My kids love this recipe!

Step 2:

Warm up 1 cup of milk or water and add 1 Tablespoon of the mix to the liquid. Stir, froth or blend to luscious perfection. Add your sweetener of choice, sip, and enjoy the healing power of this delicious, hot chocolate with zero guilt!

When I was starting my “real food” journey nearly 10 years ago, I was so curious how to make bone broth. Everyone was talking about bone broth this and bone broth that.

I must admit, the thought of making bone broth was intimidating. Some recipes called for the FEET! The feet y’all!

Please remember that before I was Ms. Homesteader that I was Ms. City Girl who thought my chickens came from the store and never would I purchase a WHOLE chicken with the bones (gasp!) still inside the chicken.

But, I put my fears aside and I made my first bone broth…and it took 48 hours. That was MISERABLE. I didn’t even want to taste it by the end of the 2 days because I had been smelling it all day and night for those 2 days.

Then my InstantPot came into my life at just the right time and I haven’t looked back. I haven’t made bone broth any other way for the past 3 years and I don’t think you will either.

Here’s the video tutorial on how to make bone broth in 100 minutes on YouTube. Here’s the InstantPot that I use.

Can I ask you a favor? Could you tap this SUBSCRIBE button and make sure you are following us on YouTube? It would make me ever so happy 🙂

This post was sponsored by Lionsgate. The opinions are completely my own based on my experience and the recipe was developed by me!

I am so excited about the new upcoming movie, Early Man! From the creators of Chicken Run and Wallace & Gromit comes this new epic adventure for all ages. On February 16, catch Dug, Goona and the gang in Early Man. Set at the dawn of time, when dinosaurs and wooly mammoths roamed the earth, EARLY MAN tells the story of how one brave caveman unites his tribe against a mighty enemy and saves the day!

With soccer being a focus of entertainment in Early Man, I thought it would be fun to create a nutrient-dense, protein-packed energy ball snack for the soccer kids in your life. But, let me tell you something, my kids didn’t even get to eat the first batch of these delicious goo balls because they are that good!

Not only are they super simple to make with just 5 ingredients, but they are, also, no bake and loaded with healthy protein!

Whip this recipe up in just 5 minutes and then print off this adorable Early Man Activity Book! Your kids are going to love it!

Goona Goo Balls – Paleo, No Bake and Kid Approved

(makes 12 goo balls)

INGREDIENTS:

• 1 cup of raw cashews
• 6 pitted Medjool Dates
• 6 Tablespoon of Collagen
• 1/4 teaspoon of sea salt
• 1/4 cup of mini chocolate chips

DIRECTIONS:

1. Take the cashews and add them to a food processor or blender. Pulse until it turns into a powder.
2. Add the dates, collagen, and salt.
3. Pulse until combined well.
4. Add to a bowl and cool the dough down by setting in the fridge for a 15 minutes.
5. Add the chocolate chips to the batter and form into bite-sized balls.
6. Enjoy!

I’ve been on a mission to find a delicious substitute for my Lily chocolate bars that I buy from the store. They are SOOOO expensive and the only chocolate I will eat because they are low-carb.It’s hard to find a good low-carb, keto chocolate bark. You can buy some chocolate bars at the health food store that are sweetened with a low-carb sweetener like stevia or erythritol, however it comes at a hefty price tag.

So I set out on a mission to make a keto chocolate bark that is delicious and inexpensive. And to make it healthy for you, I added some super seeds in the recipe that you are going to love and help fill you up!

Enjoy!

Jackie xoxo

Super Seed Keto Chocolate Bark

You will need:

• 5×8 loaf pan
• Parchment paper

Ingredients:

• ½ cup coconut oil
• ¼ cup sunflower seed butter
• ¼ cup cacao powder
• ½ tablespoons pepitas (raw pumpkin seeds)
• ½ tablespoons chia seeds
• ½ tablespoons sunflower seeds
• ½ tablespoons sesame seeds
• 1 tablespoons erythritol(Keto-friendly sweetener)
• pinch of salt

Directions:

1. Gently heat coconut oil and sunflower seed butter mixing until smooth. You can do this my microwaving for 30 seconds or heating over medium heat in a skillet (if you’re anti-microwave).
2. Add sweetener and cacao powder and mix until smooth.
3. Pour the chocolate mix into lined loaf pan.
4. Sprinkle the seeds and salt over the chocolate.
5. Place on a flat surface in the freezer to harden.
6. Once set, cut into pieces and store in an airtight container in the freezer.
7. Enjoy your keto chocolate bark with your friends this Valentines!