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Sick of Eggs for Breakfast?

Try this  Paleo Oatmeal Recipe from Mark’s Daily Apple reader Doug Descant’s ingenious recipe for No-atmeal.


  • 1 small handful of walnuts
  • 1 small handful of pecans
  • 2 tablespoons ground flax seed
  • 1/2 – 1 teaspoon ground cinnamon
  • 1 pinch of ground nutmeg
  • 1 pinch ground ginger
  • 1 tablespoon almond butter
  • 1 banana, mashed
  • 3 eggs
  • 1/4 cup unsweetened almond milk (add more if you prefer it a little runny)
  • 2 teaspoons pumpkin seeds
  • 1 handful of goji berries or fresh berries


Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.

ground nutsandflax

Whisk together eggs and almond milk (Doug uses a Blender Bottle) until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.

banana almondbutter

Stir in the nut mixture. Microwave or gently warm on the stove until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.

Sprinkle pumpkin seeds and berries on top. Add more almond milk if you want. Lick the bowl clean!


A Paleo Thanksgiving

This Thursday is Thanksgiving and to prepare our Paleo Challengers for a holiday that they can be thankful for and not regret the day or two after, here are some Paleo-friendly Thanksgiving recipes.

Breadless Cauliflower and Mushroom Stuffing from Marks Daily Apple

Other Paleo Stuffing Options

Stuffing and Cranberry Sauce Paleo Style from Whole 9

Roasted Root Vegetables from Scott Hagnas at Catalyst Athletics another great recipe resource

This is a great blog on a Paleo Thanksgiving and has a tasty sweet potato recipe that is supper easy.

Paleo Pumpkin Pie

Another Paleo Pumpkin Pie Recipe This one is from a new favorite website of mine The Food Lover’s Primal Palate Check out their cranberry sauce too.

Here is a good paleo pie crust recipe that was taken from cheesecake recipe. Since cheese isn’t paleo but the crust looked good I wanted to post it. Use with pumpkin or apple pie:

•1+ cup of almond flour
•3 Tbsp organic butter or Coconut oil
•1 teaspoon cinnamon
1.Melt the butter or coconut oil in a large bowl.
2.Add cinnamon
3.Add almond flour and mix until you get a good crumbly consistency
4.Press very thinly into your pie pan

Most of all be thankful for friends, family and good health! Enjoy and post your recipes to comments!

Paleo Breakfast Pizza

This is a great anytime paleo pizza recipe that comes to you from Sarah Fragoso, a crossfit trainer at NorCal Strength and Conditioning, a mother of three and creator of the website  She has had amazing results from going Paleo. Check her site out, read her story and find all kinds of tasty recipes there. Here is her how to video/cooking demo for you:

Breakfast Paleo Pizza Recipe

Paleo Candied Pecans

This recipe comes from the Paleo Mama website that has awesome Paleo recipes.  Check them out at

“With holidays around the corner, I decided to update this non-paleo treat from my childhood to a sometimes paleo treat.  It contains honey, so this is definitely not an every day snacking thing, but it can be nice for a special occasion.”


1 lb or roughly 4 cups of pecan halves

1 egg white

1 tbs water

2/3 cup honey

1/2 tsp sea salt

1/2 tsp ground cinnamon


1. Preheat oven to 250.

2.  Line a cookie sheet with parchment paper.

3.  In a large bowl, put in egg white and water.  Using a fork or whisk, beat together until it is frothy.

4.  Dump in pecans and stir until they are completely coated.

5.  In a measuring cup, combine honey, salt, and cinnamon and carefully stir to combine.

6.  Pour honey mixture over nuts and stir to combine completely.

7.  Dump contents of bowl onto cookie sheet and using a rubber spatula, press into a single layer.

8.  Bake for about an hour to an hour and a half, stirring every 15 minutes.

9.  Pull nuts out of oven, and put them onto a glass baking dish to cool (if they cool on the parchment, they will stick).

10.  Once cool, break up and store in zip top bags at room temperature.

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