The first thing you need to do is to decide what kind of diet you are following. If you follow a low carb or ketogenic diet, then it makes sense to eat lots of fruits and vegetables. You will have plenty of energy from them and they will give your body all the nutrients it needs. On the other hand if you are a vegetarian, vegan or even just eating mostly gluten free foods, then there is no reason why you cannot enjoy some sweet treats too!
You might wonder how you can make delicious paleo desserts with only three ingredients: sugar, butter and eggs. Well, that is very simple. All you need to do is to use these three ingredients in combination with each other. There are many ways to do this but I am going to show you one way which works really well for me. The recipe below contains a few steps so please pay attention before starting!
1 cup (250 ml) sugar
2 tablespoons (30 g) butter, melted and cooled slightly
3 large eggs, at room temperature (or 1 large egg + 2 tablespoons water)
1. Preheat oven to 300 ˚F (150 ˚C).
Place a large sheet of parchment paper on a cookie sheet and set aside.
2. In a medium bowl, whisk together the eggs, butter and sugar until well combined.
You can also use a stand mixer for this task, it will just take about 3-5 minutes to whip them up so that the sugar has totally dissolved.
3. Once the ingredients are well combined, place the bowl on top of a saucepan filled with an inch of water.
Make sure the water is not touching the bowl. Turn the heat on to high and, as soon as the mixture starts to feel hot to touch, whisk vigorously for about one minute. The purpose of this is to create a foam so that you will have more fluffier pancakes (if you don’t have a stand mixer you can whisk by hand for about 5 minutes).
4. Remove the bowl from the heat and whisk for another minute.
You will notice the volume increase but don’t worry, it will decrease once it cools down. Add in any desired flavor such as vanilla, maple or coffee extract.
5. Using a spoon, place dollops of the mixture onto the parchment paper.
Keep a space of about an inch between each dollop as they do spread out while cooking.
6. Place in the oven and bake for 15 minutes.
After this time, take out the sheet and using a knife, quickly go around each dollop of pancake. Put back in the oven and bake for another 10 minutes. They should have a golden brown color to them and feel very light.
7. Take out of the oven and using a knife slide around each dollop and then slide the parchment paper off the cookie sheet and onto a wire rack to cool.
8. Serve and enjoy!
Deliciously Sweet Paleo Pancakes
Are you looking for a recipe containing only a few ingredients?
Then this one is perfect for you! With only three ingredients, this pancake recipe is really easy to make and delicious too. The pancakes turn out really fluffy and you can even add more ingredients to the mixture like cinnamon or nuts for some extra flavor!
Number of people: 2
2 cups of almond flour
1 cup of water
Add the eggs and water to a bowl and whisk thoroughly. Slowly add in the almond flour while mixing. Let the mixture sit for about 5 minutes.
Add some vegetable oil to a pan and turn the heat to medium-high. Once the pan is hot place small amounts of the mixture into the pan. Let the pancakes cook for about 2-4 minutes on each side or until they’re golden brown.
Serve with butter and maple syrup or whatever topping you desire.
Macadamia and Coconut Pancakes
These pancakes are delicious and easy to make! The main ingredient in this recipe is, of course, macadamia nuts which are gives these pancakes a unique and delicious flavor. The addition of shredded coconut on the top of the pancakes gives it a crunchy texture that goes well with the soft texture of the pancake.
Number of people: Makes about 10 pancakes
1 cup of macadamia nuts (with the shell)
2 cups of unsweetened shredded coconut
1 cup of water
Butter for frying and serving
Maple syrup for serving
Place the macadamia nuts into a food processor and blend until they resemble the texture of cornmeal. Empty out the food processor into a bowl.
Add two cups of shredded coconut into the food processor (make sure to only do this step in small batches) and blend until it becomes like a paste. Empty out the food processor bowl into the bowl with the macadamia nuts.
Empty out the food processor one more time and add in the cup of water and blend until it resembles mayonnaise.
Pour the mayo mixture into the bowl with the other two ingredients and mix well. You should have a thick pancake batter like consistency.
Turn your stove to medium-low and place a frying pan (about 9 inches) with some butter. Once the butter is melted, take a large spoon and place spoonfuls of the pancake batter into the pan. Spread the batter out with the spoon so it’s evenly distributed. Let the pancakes cook undisturbed for about 2 minutes or until small bubbles start rising to the top of the pancakes.
Flip the pancakes with a spatula and let cook for another minute or two until done.
Serve with butter and maple syrup.
Custard French Toast
This is a simple yet delicious recipe for French toast that will make anyone who tries it beg for more! The addition of custard powder and milk gives this dish an amazing flavor that is different than other French toast recipes out there. The texture is creamy and soft, but still enjoyable.
Number of people: About 8 slices of French toast
8 Slices of day old bread (white or whole wheat)
2 Cans (300mL each) of Custard powder
4 Cups of milk
Butter for frying and serving
Maple syrup, whipped cream and fresh fruit for serving
Whisk the eggs in a bowl. Then add the custard powder and whisk again. Slowly add 2 cups of milk while continually whisking.
Put the remaining 2 cups of milk into a shallow bowl.
Take each slice of bread and dip both sides into the bowl of milk. Then place it into the bowl of egg and custard mixture. Make sure that both sides are evenly coated with the mixture.
Take the bread slice out of the custard mixture and let any excess drip off for about a minute.
Melt some butter in a frying pan over medium heat. Place the bread slices into the pan when the butter starts to bubble and fry until both sides are golden brown. Place the finished slices onto some paper towels and then into a baking tray in an oven that has been preheated to 200 degrees to keep them warm. Continue this process with the rest of the bread slices and serve with melted butter, maple syrup, whipped cream and fresh fruit.
Smoked Salmon & Cream Cheese Puffs
A simple to make appetizer that is sure to impress any guest that you may have. The puff pastry gives it a wonderful buttery flavor while the smoked salmon and cream cheese add an incredible kick. These can be served either hot or cold so they’re great to make ahead of time and store until needed.
Number of people: Makes about 16 puffs
1 Sheet of puff pastry (thawed)
1 Package of cream cheese (8 ounce)
1 Can of Salmon (7 ounces) or fresh salmon (about 8 ounces)
2 Teaspoons lemon juice
1/2 Teaspoon onion powder
1/4 Teaspoon garlic powder
Pepper to taste
2 Tablespoons Mayonnaise (more if desired)
1 Egg (for egg wash)
Take the puff pastry and lay it out on a flat surface. Take a rolling pin and roll it out a bit. Cut sheet into quarters. Take one of the quarters and fold it in half. Using a glass, cut a circle out of the folded dough (about 1 1/2 inches).
Place a teaspoon of cream cheese in the center of the circle. Top with a couple pieces of smoked salmon.
Take the side of the circle that doesn’t have the cream cheese in the center and fold it over the salmon, pressing the edges to seal it. Flip it over so that the seam is facing down. Using a fork, press down the edges to make sure that they are well sealed.
Place your puffs on a parchment paper lined baking sheet and put in the freezer for at least half an hour. This makes sure that the puffs hold their shape when you cook them.
After half an hour has passed, take the puff and place it into a bowl. Add the lemon juice, onion powder, garlic powder and pepper to the bowl and stir to combine. Then add in the mayonnaise and stir again.
Take the egg wash and brush it onto the top of each puff. Place the baking sheet into the oven that has been preheated to 400 degrees and cook for about 20 minutes, or until they are a nice golden brown.
Allow the puffs to cool for at least 5 minutes before serving.
Turkey & Cheese Rollups
These easy to make rollups are great for parties, especially during the holidays. The crescent rolls are infused with cheese and herbs, then rolled up with some deli turkey and baked until nice and toasty. A buttery spread is optional but recommended.
Number of people: Makes 4 rollups
1 Can (8 ounces) Crescent Rolls
4 Ounces Deli Turkey (sliced)
2 Tablespoons Green Pepper (finely chopped)
2 Tablespoons Red Onion (finely chopped)
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Dried Parsley
1/4 Teaspoon Salt Pepper to taste
1/2 Cup Cheese (shredded)
1/4 Cup Butter (melted)
Take a large bowl and mix together the turkey, cheese, onions, peppers, parsley and garlic powder. Set the bowl to the side for now.
Take the crescent rolls and separate each one individually into their triangles. Take a large oven tray and brush it with some of the melted butter. Take a triangle and brush some of the butter onto the wide end, then fold it over to make a half moon and press the edges down. Do this with each triangle and place them onto the tray.
Bake the rollups in a preheated oven at 375 degrees for about 12 minutes, or until they’re nice and toasty.
Allow to cool for a few minutes and then take a fork and gently pierce all over the top of each roll. This will allow the butter to soak inside and really make them flavorful.
Serve with a napkin or paper towel.
Easiest Guacamole Ever
Sometimes you need the simplicity of good old guacamole. Unfortunately, sometimes making guac can be a little time consuming. Not this recipe! It’s super easy to make and doesn’t require any prep work. Just open the avocados, mix with the other ingredients and you’re ready to go.
Perfect for parties!
Number of people: Makes 4 servings (or 2 very hungry people!
1/4 Cup Lime Juice (fresh! Not from a bottle)
2 Roma Tomatoes (diced)
1/2 Red Onion (diced)
3 Garlic Cloves (minced)
1 Teaspoon Salt
1 Teaspoon Pepper
2 Cups Shredded Cheddar Cheese (optional)
Take the avocados and carefully cut them in half, stopping just short of cutting through the large pit in the middle. Twist the two halves in opposite directions to separate, then take a large spoon and carefully scoop the pulp out of the shell and into a bowl. Do this with both avocados.
Add the remaining ingredients (except for the cheddar cheese) to the bowl of avocado and mix thoroughly. Take a smaller bowl or cup and layer in half of the guacamole, followed by a layer of shredded cheddar cheese. Repeat with the remaining guacamole and cheddar.
Carefully scoop the layered guacamole into a cup, then continue to layer it into a mini loaf pan. You should end up with 4 cups of layered guacamole.
Refrigerate for at least an hour, allowing the avocados to soak up some of the flavors. Enjoy!
Pigs in a Blanket
Who doesn’t love hot dogs? I mean these are the classic staple at any cookout, right?
Well you take that classic favorite and wrap it up in a pancake, and I guarantee these will quickly become your favorite too! The best part is, they’re super easy to make.
Number of people: Makes 12 servings
12 Hot Dogs (cut in half)
1 Package Pancake Mix
2 Tablespoons Water
Take all of the ingredients and put them into a large bowl. Whisk until all of the ingredients are well incorporated. If the batter is too thick to pour easily, add a splash more of water. Take a sheet of wax paper and put the hot dogs on one end of the sheet (lengthwise), leaving at least a half a hot dog length of room before the edge of the paper.
Take the other end of the wax paper and pour the pancake batter on it, using the hot dogs as a guide to pour enough of the batter onto the paper to cover all of the hot dogs. Go slowly so you don’t spill over.
When you have enough batter on the paper to cover all of the hot dogs, use the wax paper to roll the pancake batter covered hot dogs into the remaining batter. Gently peel away the wax paper and put the wrapped hot dogs onto a large cookie sheet.
When all of your hot dogs are rolled up in pancake batter, put the cookie sheet in the oven and set the temperature to 425 degrees Fahrenheit. Let the dogs bake for 15 minutes, then take them out and flip them over using a fork (to avoid getting poked by hot dog bites, use a pot holder or oven mitt to hold the fork). Put the hot dogs back in the oven and bake for another 5 minutes. Take out of the oven and let sit for 2 minutes, then serve.
Yum! I love these things!
Grilled Hot Dogs
The classic hot dog is great, but sometimes you want to mix it up a bit. Enter the grilled hot dog. For this recipe you will need a grill, but rest assured if you’ve already got the charcoal and everything for the previous recipe you’re all ready to go!
Alternatively, you could grill these in an oven, but then it wouldn’t really be grilled would it?
Number of people: Makes 10 hot dogs
10 Hot Dogs
1 Package of your favorite buns (I prefer whole wheat for this)
1 Package of Bacon (5 strips)
1 Bottle of your favorite hot dog condiments (Ketchup, Mustard, Relish Etc)
Take the hot dogs and wrap them in bacon, making sure there is no part of the frank left exposed. This is important step that will keep your hot dog from falling through the grates of the grill. Take your hot dogs and put them on the grill over medium heat, brushing the hot dogs with oil to help ensure they don’t stick to the grill.
Grill for 10 minutes, turning frequently and brushing more oil on as needed. While grilling bring out your buns and assemble your hot dogs however you like. (I prefer everything but cheese, but that’s just me! )
Once done, remove the hot dogs from the grill and serve with your favorite bun and condiments.
And there you have it, three great recipes to try out this summer. Whether you’re hosting a big party or just want to enjoy a meal outside with the family, these are sure to please! Happy eating!
Sources & references used in this article:
AARP The paleo diet revised: Lose weight and get healthy by eating the foods you were designed to eat by L Cordain – 2012 – books.google.com
AARP The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages by L Cordain – 2012 – books.google.com
Practical Paleo, (Updated and Expanded): A Customized Approach to Health and a Whole-Foods Lifestyle by D Sanfilippo – 2016 – books.google.com
500 Paleo Recipes: Hundreds of Delicious Recipes for Weight Loss and Super Health by D Carpender – 2012 – books.google.com
Real Paleo: Fast & Easy by L Cordain – 2015 – books.google.com
The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages by N Stephenson, L Cordain – 2010 – books.google.com
Paleo Slow Cooker: 75 Easy, Healthy, and Delicious Gluten-Free Paleo Slow Cooker Recipes for a Paleo Diet by John Chatham – 2013 – books.google.com
The Real Paleo Diet Cookbook by L Cordain – 2015 – books.google.com