Here is another option for your Valentine if you are looking for a treat to give him or her.  I don’t know about you but I adored the traditional thumbprint cookies that graced the cookie jar before my paleo days.  I thought when switching to a grain-free and refine sugar-free way of life these adored cookies would be no longer.  I was wrong!  For Valentine’s these are a perfect treat with the fresh raspberry filling, but you can enjoy these cookies with different fillings throughout the year. One of my other favorites is to fill the middle of these cookies with melted dark chocolate for a more decadent treat.

Happy Valentine’s to everyone out there and I hope it’s a sweet one!

Raspberry Thumbprint Cookies

1 cup hazelnut meal

1 cup almond flour

3 tablespoons coconut flour

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

½ teaspoon unflavored gelatin

½ teaspoon sea salt

¼ cup maple syrup

½ cup coconut oil, melted

For filling:

1 cup fresh raspberries

1 teaspoon maple syrup

1 teaspoon fresh lemon juice

¼ teaspoon ground cinnamon


1 ounce dark chocolate, melted



Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In the bowl of a food processor, combine hazelnut meal, almond flour, coconut flour, cinnamon, ginger, gelatin, and sea salt and pulse till combine.  Add maple syrup and coconut oil and process until incorporated.

Using hands roll dough in hands to form 1 ½ inch balls.  Place the balls onto prepared baking sheet and transfer to refrigerator for 10 minutes to chill.

Remove balls from refrigerator and using your index finger gentle press into the center of the cookies to form an indentation in the cookie.  Bake cookies for 10-12 minutes or until cookies are golden brown around the edges.  Cool completely.

While cookies are baking make the raspberry filling by heating a non-reactive sauce pan over medium heat.  Then add raspberries, maple syrup, lemon juice, and cinnamon.  Constantly stir mixture until raspberries are broken up and mixture starts to thicken, about 4 to 5 minutes.  Remove from heat and allow filling to cool.

When both are cooled, spoon a teaspoon of raspberry filling in the center of each cookie.  Then drizzle melted dark chocolate over the tops of the cookies.  Allow the chocolate to set before serving.

Makes a dozen cookies

Recipe from my cookbook: Paleo Sweets and Treats



To celebrate the upcoming Valentine’s holiday I thought I would share some of my favorite sweet paleo treats I have posted on the blog in the past.  That way you can still have something “sweet” this coming Valentine’s Day.  Tomorrow I hope to post a new cookie recipe that could also make for a sweet treat for your love one.

Here is where you can find the above recipes on the blog:

Chocolate Paleo Pudding with Coconut Whip Cream

Dark Chocolate Fruit Hearts

Chocolate Coconut Doughnuts

Dark Chocolate Tarts with Raspberries

Have a very Sweet Paleo Valentine’s!



Who says you can never enjoy pizza while living a Paleo lifestyle?

I’m here to prove that you can still enjoy pizza night while being paleo.  I know one of the hugest things I missed when I first started paleo was pizza.  Now I don’t miss it but there is still times that I crave it.  This pizza came about one of those days while craving pizza.  Now this is in regular rotation at my families dinner table.  We change it up but this is still my favorite way.  If you can tolerate dairy try some grass-fed cheese sprinkled on top.  That is my kids favorite way.

Want pizza for breakfast?  Try this…

Change up your morning by having a breakfast pizza.  Bake crust by itself for 20 minutes. Crack eggs directly on top of the pizza and bake on the broil setting for 2 more minutes. (oven times may vary depending on your oven or consistency of your “dough”).  Remove from oven and add spoonfuls of pesto, cooked bacon (broken into pieces), basil and red pepper flakes.



Cauliflower Pizza Crust with Sausage, Spinach, Tomatoes and Pesto

Yield: 1

Serving Size: 2-3


  • Crust:
  • 2 cups ground raw cauliflower flourettes (about 1 small cauliflower)
  • ¾ cups almond flour
  • 3 eggs
  • 1 teaspoon fresh basil, chopped
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • A few grinds of fresh ground pepper
  • Pesto:
  • 2 cups baby spinach
  • 1 cup fresh basil
  • 1 clove garlic, sliced
  • ¼ cup walnuts, lightly toasted
  • 1/4 cup olive oil
  • Juice and zest of one lemon
  • Sea salt and fresh pepper to taste
  • Topping:
  • 1 mild chicken sausage, casing removed
  • 1/3 cup red bell pepper, diced
  • 1 ½ cups fresh spinach, chopped


  1. Preheat oven to 450 degrees.
  2. Chop cauliflower and pulse the flourettes in a food processor. Be careful not to puree it or grind it into mush. You’re going for a “rice” like texture. It should not be sticking together at this point.
  3. Whisk eggs and mix all the rest of the crust ingredients together and form into a ball. It should be pretty wet but shouldn’t be too sticky to handle. If it is too sticky, add a little more almond flour. Gently knead it a few times, adding flour on top if necessary to help it come together. Remember folks, this will not resemble regular pizza dough.
  4. Press ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more almond flour if it makes it easier to work with. Try to spread it to be a little less than ¼ inch thick.
  5. Bake crust for 25-30 minutes.
  6. While crust is baking, make pesto by adding all ingredients to the bowl of a food processor and pulse until smooth. Set aside.
  7. Cook sausage in a large skillet until no longer pink in color. Add cherry tomatoes and spinach to sausage and cook until tomatoes are tender and spinach has wilted.
  8. Remove crust from oven and spread pesto on crust. Add sausage mixture to pizza to evenly coat, you may have a little left over. Sprinkle with fresh basil and a few dashes of red pepper flakes and serve.




It’s been awhile…I’ve been away but not because I haven’t wanted to share or cook or bake.  Since starting my new job my life has been turned upside down.  Every minute I have I’ve want to spend with the kiddos and the hubby or having a good sweat with my crossfit buddies.  Every minute after that I want to sleep and then it’s time to wake up and do it all over again.  We all know that feeling I’m sure so hopefully you can relate.  I will do my best to keep blogging and hopefully things will settle at the new job enough for me to take a breath and not be totally exhausted after work so I can work on a blog post.  We shall see but in the meantime be patient and head over to the many other paleo recipes in my recipe box.  Look up in the top panel of the blog and you will find all the recipes your little hearts desires.  And if that’s still not enough head over to my cookbook links and you’ll get a lot more. So let’s talk strawberries!  They are yummy!  We all know that though.  This summer my family has been eating them up and thank goodness our local farmers market has been stocked with some delicious ones.  We had a few months where I was a bit worried as to what our summer was going to be in the berry department but if you wait you will be rewarded.  Not only are strawberries delicious they are packed with so many amazing health benefits.  If you are dying to know what those are head over to the cookbook link above and check out my latest cookbook, Powerful Paleo Superfoods.


Now let’s talk muffins….like these Dark Chocolate Strawberry Muffins!  These are a version of my Banana Dark Chocolate muffins where I use coconut flour.  So if you like that recipe you’ll probably like this recipe too.  However, instead of banana’s being used to sweeten these beauties I did use a little more maple syrup.  I’ve also used 1 ripe banana and reduced the maple syrup for a banana, strawberry, and chocolate muffin.  Sp4eaking of chocolate…I’ve received a couple comments of late referring to chocolate and it not being paleo…blah, blah, blah.  I use unsweetened dark chocolate in majority of my recipes at home.  It’s bitter and some usually don’t like it so in recipes I recommend using 85% cacao and higher.  Yes, that does have a bit of sugar in it.  If you don’t want it….simply take it out or use the unsweetened dark chocolate (I find mine at Whole Foods).


Strawberry Dark Chocolate Muffins


  • 4 eggs
  • 1/4 cup maple syrup (or honey)
  • 1/2 tablespoon vanilla extract
  • 1/4 cup coconut milk (canned)
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil (or ghee), melted
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup dark chocolate (85% cacao and higher), chopped (optional)
  • 1/3 cup fresh strawberries, diced


  1. Preheat oven to 350 degrees and line 9 cups of a 12-cup muffin pan with paper liners.
  2. In a large bowl add eggs, coconut milk, vanilla, coconut oil, and maple syrup and mix using hand mixer until everything is mixed together.
  3. Add coconut flour, baking soda, salt, and cinnamon to the wet ingredients and mix again using hand mixer until everything is incorporated. If batter is dry, add a little more additional coconut milk to the batter and mix.
  4. Stir in strawberries and dark chocolate if using and mix with a spoon.
  5. Scoop batter into even scoops into the prepared muffin tin. Makes about 9-12 muffins.
  6. Bake for 20 to 25 minutes until tops are golden and toothpick inserted in center comes out clean.
  7. Allow muffins to cool for 5 minutes before removing from pan.
  8. Store muffins in an airtight container and keep in refrigerator or even longer in the freezer.

Hopefully I posted this recipe in time for you to use those last days of fresh sweet strawberries!  But if you are finding this late, frozen strawberries (chopped) and frozen blueberries would work great too.



Giveaway time!  If you haven’t heard about Swanson Health Products you are missing out!  It’s a family-owned company that sells a number of items ranging from healthy foods to supplements and vitamin.  They recently reached out to me because they are celebrating their 45 year anniversary and they were nice enough to offer up one of my readers a chance to win a $45 gift certificate!!! Pretty amazing!  It will be a challenge for the winner to pick from their wide range of products.  Some of my favorites are their organic coconut oil, or their organic coconut flour,  or unsweetened cocoa powder….really my list is long and I promise you could find a number of things to fill your cart with the $45 gift card!  So get busy entering to win your chance to shop away!  How do you do that you ask?  Here is how…

One (1) lucky random winner (in USA only…sorry) will win a $45 gift card to Swanson Health Products.

How to enter: Follow Swanson Health Products on FacebookTwitterPinterest and/or Instagram 

Then come back here and post to comments that you did it and share which item you would purchase first if you won the gift card!

Deadline: The deadline to enter is 12:01 a.m. EST on Friday, June 25th, 2014. I’ll choose a random winner from the comments on this blog post and announce the winner on Monday, June 28th.



Swanson Health Products is also giving away tons of healthy foods and prizes to celebrate their 45th anniversary! The Grand Prize includes a huge gift pack of healthy foods (which you can view here) and a $500 Swanson Shopping Spree! To see complete terms and conditions, please visit the Swanson Health Products site.

Don’t Want to Wait to see if you win?! Shop Swanson Health Products now!!