Cinnamon Nut Cereal

If you work, some mornings you just run out of time to make breakfast or just want something simple & fast. This “cereal” is great to make & have during the week with a little bit of unsweetened almond or coconut milk. I don’t know where this came from originally, so if you know or if this is your recipe, please notify me so I can include the proper attribute. I make this cereal just about every week & like to change up the nut mixture, I’ve used hazelnuts, macadamia nuts, almonds, walnuts, and pecans in various combinations. You could probably throw in some sunflower seeds and/or pumpkin seeds instead of 1 or more of the nuts.


  • 2/3 cup sliced raw almonds
  • 2/3 cup chopped raw walnuts
  • 2/3 cup chopped raw pecans
  • 3 Tbsp coconut oil
  • 3 Tbsp equivalent sweetener (I usually use Hawaiian honey)
  • 1 Tbsp cinnamon


  1. Preheat the oven to 300F
  2. Heat the coconut oil in a sauce pan over medium low heat
  3. Add the sweetener and cinnamon and cook until the sweetener has dissolved, stirring occasionally
  4. Place the raw nuts in a large bowl and pour the spice mixture over the nuts and stir to evenly coat
  5. Spread the mixed nuts on a rimmed baking sheet lined with parchment paper
  6. Bake for 20 minutes, stirring halfway through
  7. Allow to cool and break into chunks
  8. Can serve in a bowl with dairy free milk or just eat like granola



Paleo Breakfast Bread

I’m currently doing the Lurong Living Challenge and can’t have more than 1 Tablespoon of maple syrup and/or honey per day so when I saw this recipe with only 2 Tablespoons of honey for the entire loaf, I was excited to try it. This comes out slightly sweet & perfect to eat hot, warm, cold, or toasted. I love this “bread” and it will become a staple, and it’s really easy to make too! This recipe comes from a great blog with lots of recipes, I always find something new & yummy at Elanaspantry.


  • 1/2 cup creamy roasted almond butter
  • 2 eggs
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon stevia (I left this out completely & it was fine)
  • 1/4 teaspoon celtic sea salt
  • 1/4 teaspoon baking soda
  • 1 Tablespoon cinnamon


  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in eggs, honey, vanilla and stevia
  3. Add salt, baking soda and cinnamon
  4. Mix well with hand blender until all ingredients are combined
  5. Transfer batter into a well greased 8×8 inch Pyrex baking dish (I used a silicone pan)
  6. Bake at 325F for 12 to 15 minutes
  7. Serve

Serves 4

Full link to recipe: Breakfast Bread

Paleo Apple and Bacon Rosemary Pork Burgers

It’s been awhile & I apologize for not keeping up with this blog, but life has a way of getting in the way of “fun” stuff. So, to make up for it, I’m going to post some more recipes that I have found in the meantime. This recipe is from my favorite paleo blogger, Juli, over at; full link is at the bottom of the page. These burgers are really & I mean REALLY good, I usually don’t like cooked apples (it’s a texture thing), but I liked them in these burgers.


  • 1-1.5 lbs ground pork
  • 6-8 strips of bacon, cut into 1 inch pieces
  • 1 apple, cored & diced
  • 1-2 tablespoons rosemary (depending on how much you like rosemary)
  • salt & pepper, to taste


  1. Heat up a medium sized skilled over medium heat
  2. Chop up your bacon and add it to the pan
  3. Let bacon cook for a bit until some of the fat seeps out and the ends of the bacon begin to turn up
  4. Then add your apple to begin to cook down.
  5. While the bacon and apple are cooking for the next 5-7 minutes, throw your ground pork in a bowl, add your rosemary and salt and pepper and use your hands to combine everything! If you don’t use your hands, it won’t taste right.
  6. Once your bacon and apples are done cooking, use a slotted spoon to add them to a paper towel on a plate to let cool. Keep the bacon fat in the pan unless you have a ton, in that case pour a little in your handy dandy bacon fat jar.
  7. Now time to make your patties!
  8. Take a small ball full of meat, I’d say smaller than a lacrosse ball, ball it up and then smash it down with your thumbs to make a patty. You want this a bit thinner than a normal burger though.
  9. Then make another one!
  10. Now, place a spoonful of your bacon & apple mixture on top of one of your patties, then plop another patty on top, then use your fingers to seal up the sides. Pinching technique works best.
  11. Repeat. I got 3 burgers out of 1 lb of ground pork
  12. Reheat your skillet with the leftover bacon in it
  13. Add your stuffed burgers to the pan. Cook for about 5 minutes per side (depending on thickness)

Link to original recipe: Paleo Apple and Bacon Rosemary Pork Burgers


I made these today and they are really good, taste like the Snickerdoodles that we used to make when I was a kid. Original recipe by Slim Palate (see link at bottom of post).


  1. 2 cups almond flour
  2. 2 tablespoons coconut flour
  3. 1/4 cup coconut oil or butter
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 1/4 teaspoon baking soda
  7. 1/4 teaspoon salt (if using coconut oil)
  8. 3/4 teaspoon liquid stevia with 1/4 cup almond milk OR 1/2 cup honey (you may have to add more coconut flour if using honey, see notes section)
  9. 2 tablespoons cinnamon
  10. pinch of salt


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a medium bowl combine almond flour, coconut flour, salt & baking soda until well combined.
  3. In a small bowl add egg, vanilla extract, coconut oil or butter, and liquid stevia plus almond milk or honey and whisk together.
  4. Pour wet ingredients into dry and mix until thoroughly incorporated and combined.
  5. Roll dough into equal sized balls about an inch in diameter and place them on the baking sheet for now.
  6. In a small ramekin or bowl place 2 tablespoons of cinnamon and roll each ball around in the cinnamon until completely coated and place back on the baking sheet evenly spaced apart with enough room for flattening them.
  7. Dip either the bottom of a mason jar or cup with a rounded bottom into cinnamon and flatten each cookie about to about 1/2 inch thickness.
  8. Place in the oven for 15-20 minutes or until the center of the cookies are no longer completely soft and have a slight resistance to the touch.
  9. Place on a wire rack and allow to cool for at least 15 minutes.


If you’re using honey, you may need to add more coconut flour to have the dough thick enough to roll into balls. Just make it normally and if you need to add more, simply add it by the tablespoon and incorporate it throughly until you can roll the dough into balls.

Direct link to original source:

Microwavable English Muffin

I found this recipe as I was scouring the internet looking for breakfast ideas that didn’t include scrambled eggs. I like scrambled eggs, I just get tired of them if I have them too many days in a row. After I read it, I thought it would never work but I’ve made it twice now and the muffin turns out good and fluffy and holds together well if you want to make your own breakfast sandwich.


  1. 1/4 cup almond flour/meal
  2. 1 egg
  3. 1 tbsp melted butter
  4. 1/8 tsp baking powder
  5. Pinch of salt


  1. Mix together ingredients in bowl until smooth.
  2. Coat a separate bowl with non-stick cooking spray and then add the batter. Shape batter into a disk/English muffin shape. (I use small ramekins and use coconut oil to grease them.)
  3. Microwave for 90 seconds.
  4. Remove English muffin from bowl and allow to cool.
  5. Cut English muffin in half.

Original link:

Paleo “Ice Cream”

I bought an ice cream maker at Costco last week because I’ve been craving something cold, the temps here have been more like summer instead of spring. This is the first recipe I tried and it is so yummy, has the same consistency of frozen yogurt without the bite of yogurt. Of course, I had to change it just a little; I put my variation at the bottom of the recipe. I’ve put the unit conversion beside the ingredients for my US friends.

Blueberry and Apple Gelato with a Cashew Base


150g raw cashews (~5.5 oz)

150g ice (~5.5 oz)

250g blueberries (9 oz)

250g fresh apple, chopped (9 oz)

150g organic maple syrup (~4 oz or 1/2 cup)

1 egg white



Begin with cashews and ice, increase speed to 7 and blend until smooth. Add the rest of the ingredients to Thermomix, slowly increase speed to 9 and until blend until smooth. Insert the butterfly and whisk on speed 4 for ten seconds. Freeze for 4-5 hours or until nearly solid. Cut into pieces, roughly an inch cubed, and place into Thermomix. Slowly increase speed up to speed 10, and refreeze.

Blender and Ice Cream Maker

Add cashews and ice to blender and blend until smooth. Add the rest of the ingredients and blend until smooth. Place ingredients into ice cream maker and freeze according to manufacturer’s instructions.

My variation: I substituted fresh strawberries for the apple. Somewhere along the line, I had written down 2/3 cup maple syrup instead of 1/2 so mine turned out a bit on the sweet side.

I used an ice cream maker and it took about 20 minutes.

Link to original recipe:

Grilled (or Baked) Pesto Vegetables

We go camping with friends several times a year and are always looking for something easy to cook over a campfire or on a camp stove. These veggies are quick, easy and delicious, although the pesto seasoning is not 100% Paleo, I figure that you only get a small amount on each vegetable. This recipe does have a small amount of dairy because there is parmesan cheese in the pesto seasoning.


  1. 1 envelope Knorr Pesto Seasoning mix
  2. 2-3 Zucchini and/or yellow squash, sliced fairly thin or you can use onion, bell pepper or any other vegetable you want
  3. 2 tablespoons olive oil


  1. Mix the pesto seasoning mix with the olive oil and pour into a recloseable plastic bag.
  2. Add the vegetables to the plastic bag.
  3. Roll the vegetables around in the seasoning mix so they get coated.
  4. If you grill them, a vegetable basket or skillet is the easiest way; OR you can put them on a parchment lined baking sheet and bake them in the oven at 350ºF. I usually bake them about 10-15 minutes, then turn them over and bake for 10-15 minutes more. Baking time will depend on how thick you slice your veggies and how crispy you want them.
  5. Serve immediately.

Note: Even though it looks like a lot when you first start out, they do shrink so make more than you think you need.

You can also leave off the pesto seasoning and just use spices (like a little cumin or paprika or garlic powder) on your veggies. Play around with different spices and veggies.