Gluten Free Dinner Rolls [Paleo, Dairy & Grain Free]

You will need:

  • 1 Cup Tapioca Flour/Starch
  • 1/4 Almond flour (substitute coconut flour for nut-free)
  • 1/2-1 tsp salt
  • 2 Tablespoons flaxseed meal (optional. I like the texture)
  • 1/2 Cup olive oil
  • 1/4 Cup warm water
  • 1 large egg whisked


  1. Preheat your oven to 350F
  2. Line a baking sheet with greased parchment paper (or grease a muffin tin like I did)
  3. Combine dry ingredients first: Tapioca, almond flour, & salt.
  4. In a separate bowl, combine wet ingredients: whisk the egg, pour in oil, and slowly add the warm water. About a tablespoons at a time. We don't want the mixture becoming too thin.
  5. If the mixture is too thin, add in almond flour and or flaxseed meal slowly. Combine until the mixture is not watery but doughy enough.
  6. When using almond flour, the dough did not reach a consistency that was sticky enough to roll out onto balls. So I placed the batter into muffin tins
  7. If the batter is doughy, roll out small 1 inch balls onto a parchment sheet.
  8. Place in the oven, Set the timer for 30 minutes. (No longer than 35 minutes).

You will have perfectly crispy, flakiness on the outside and chewy goodness on the inside! YUM!

Gluten-Free Nut Butter & "Jelly" Crepes [Paleo, AIP, Plantain Crust]

This recipe came to me in a dream last night- no kidding. I woke up in a frenzy and wrote down the idea before it vanished from my memory. I put off my morning routine to whip out my food processor, turn on my oven, and peel some plantains. The paleo god's blessed me with enough ingredients left in my cupboard to whip up this dish. The result was nothing short of divine.

You will need:

  • 1 plantain
  • 2 teaspoons of sea salt, keltic, or pink Himalayan salt.  
  • 2 tablespoons of bacon grease, coconut oil, or fat of choice
  • 1/4 cup of tapioca flour


Preheat oven to 375 degrees. Line a large baking sheet with greased parchment paper.

2.      Peel your plantain and chop into sections.

3.      Place plantain pieces in food processor. Add salt, add fat (oil), and blend until smooth.

4.      With a spatula, pour out the plantain mixture into a bowl. Fold in the tapioca flour.

5.      On your lined, AND greased baking sheet, spread the batter across the sheet until it's completely flat & evenly reaches each corner.

6.      Place the dough in the oven and cook for 15 minutes. Check on the dough after 10 minutes. Be certain that this does not overcook. If parts become crispy, it will leave holes in the dough.

flat crepe.JPG

7. Once the batter turns golden & appears a bit fluffy, remove from the oven and allow to cool. Once, cool, grab the opposite edges of the parchment paper and flip the dough upside down and onto a cutting board.

8. Add your filling: I choose to process an assortment of nuts with blueberries along with some creamy almond butter.

9. (Not shown in the photo) But cover the opposite end of the crepe with nut-butter to seal it off once it's rolled up.

10. Roll slowly & eat up!  


Medjool Date Dark Chocolate Truffle Recipes [Paleo]

Date "truffle" balls. Used with 90% cocoa.

Recipes below:

  • Cinnamon chai, dark chocolate truffle, & Chocolate coconut



12 Medjool dates, pitted
1Tbsp cup natural nut butter
¼ cup cocoa powder or chopped chocolate bar
½ cup almond flour...
¼ teaspoon sea salt
1 teaspoon vanilla extract
Cinnamon, chai seeds, and cocoa powder for rolling

Place the dates, the nut butter,chocolate almond flour, salt, & vanilla in a food processor. Blend until well combined. Take a spoonful of the mixture and roll into a ball with your hands. Roll each ball and in your choice of each: chai seeds with cinnamon, cocoa powder, or coconut flakes.

Refreshing Summertime Shrimp & Cilantro Ceviche

The sky is blue, the air is warm, and the poolside lounge chair is in its laid position, waiting for your arrival. But first, lets whip up a lunch that's refreshing with a little spiciness, just like you ;) !

This makes quite a few servings and is perfect for a weekend get together. The ceviche is best when the ingredients have soaked together in the fridge. Except for the avocado which will be placed in last.

  • 1 pound medium shrimp, raw or cooked (pre-cooked and deveined preferably)
  • 1 tablespoon garlic
  • 1 cup chopped red onion
  • 1 cup peeled, diced cucumber
  • 1/2 cup chopped celery
  • 1 jalapeno, minced (opt)
  • 1 (15-ounce can) whole peeled tomatoes, chopped OR 1 1/2 cups of freshly chopped tomatoes with their juices
  • 1/4 cup ketchup
  • 1/4 cup chopped cilantro
  • Juice of a lime, ¼ cup
  • Hot sauce to taste (about 1 Tbsp to 1/4 cup)
  • 1 avocado, cut into chunks or slices
  1. Bring a medium pot with salted water to a boil.
  2.  Add the shrimp, and cook for 3 minutes, until just cooked.
  3. Reserve a cup of the cooking water and place into the fridge to chill.
  4. Slice a handful of shrimp down the back into large chunks for a nice presentation (these will be placed on top of the cocktail once finished). Cut the remaining shrimp into bite sized chunks.
  5. Combine the chopped shrimp in a bowl along with chopped onions, cucumber, celery, tomatoes, cilantro, lime juice and hot sauce. Gently combine & place in fridge to cool.  
  6. Once the cooking water has cooled, add a little at a time to the shrimp cocktail until the desired consistency is reached. Note: If using pre-cooked and peeled shrimp, use lightly salted water—a third of a teaspoon of salt dissolved into a cup of water— in place of regular water.
  7. Once we wish to serve: gently mix in the chopped avocados. Arrange the whole shrimp on the rim of the parfait glass or small bowl.