When I set out to write my first published cookbook, The Recipe Hacker, my goal was to include all of my favorite recipes. It quickly became clear that all of the recipes that I love wouldn’t fit in the book…so I’ve put together this post of my top 10 favorite recipes that didn’t make it into The Recipe Hacker. There’s a range of recipes – from breakfast to main dishes and, of course, desserts. Hope that you enjoy these tasty recipes as much as I do 🙂
What makes Caveman Cookies superior to regular run-of-the-mill cookies? Hmmmmm, let’s see…
- Caveman cookies are gluten, dairy, soy, grain and cane-sugar F.R.E.E. Woop woop!
- Caveman cookies don’t taste healthy. In fact, this weekend the neighbor kids ate a whole plate and then asked for more.
- Caveman cookies provide real, usable energy to power your day. So having one of these cookies as a snack is a smart move.
- Caveman cookies use healthy coconut oil, no nasty trans-fats allowed.
- Caveman cookie are extremely sturdy. Throw a bag of them in your backpack and go hike that mountain.
- Caveman cookies now come in two variations! Check out the original (and wildly popular) Caveman Chocolate Chunk Cookie Recipe.
All right, go try these tasty treats for yourself. Just don’t make the mistake of letting the neighbor kids get their hands on ‘em.
Here’s what you need for the paleo chocolate chip cookies recipe:
- 1 ½ cup raw pecans
- 3 Tablespoons coconut flour
- ½ cup almond flour
- 2 Tablespoons arrowroot starch
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 omega-3 egg
- ½ teaspoon vanilla extract
- ¼ cup pure maple syrup, grade b
- 2 Tablespoons coconut oil, melted
- ½ cup mini, dairy and soy free chocolate chips (Enjoy Life brand)
- Preheat oven to 350 degrees F. Lightly grease a baking sheet with coconut oil.
- Place the raw pecans in a food processor and pulse until coarsely ground.
- In a medium bowl combine the ground pecans, coconut flour, almond flour, arrowroot starch, baking soda and salt.
- In another medium bowl combine the egg, vanilla, syrup and (cooled) oil. Add the wet ingredients to the dry ones and mix until fully combined. Stir in the mini chocolate chips.
- Shape the dough into 20 cookies, flattening them slightly onto the greased pan. Bake for 12-15 minutes, or until golden.
- Allow to cool on the pan for 5 minutes, then transfer to a wire cooling rack. Store in an airtight container in the fridge.
I absolutely loooove serving a nice filling and delicious meal — like these Chinese Noodle Bowls — to B and the kids while secretly knowing that their dinner is made with only real, wholesome ingredients. It’s especially awesome when they rave on about how yummy their dinner tastes, and slurp down their (zucchini) noodles with gusto!
So many of our mainstream, popular meals are filled with ingredients that cause weight gain and increase stress and inflammation in our bodies. There’s just no way that I can feel good about serving those kinds of meals to my family. Especially when it’s very possible to create wholesome, harmful-ingredient-free versions of their favorite dishes.
This recipe for Chinese Noodle Bowls is a dinner that nourishes AND pleases the taste buds! It tastes even better the next day too
You will need a spiral slicer, to create the long thin zucchini noodle strands. Here’s the spiral slicer that I use.
- 1 lb ground pork
- 1 teaspoon Chinese 5-Spice powder
- Sea salt and black pepper
- 1 inch fresh ginger, peeled and minced
- 1 clove garlic, minced
- ¼ cup almond flour
- 2 green onions, minced
- 2 teaspoons sesame oil
- 1 Tablespoon sesame oil
- 1 inch fresh ginger, peeled and thinly sliced
- 2 cloves garlic, minced
- 4 green onions, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 4 baby bok choy, thinly sliced
- 8 cups chicken broth
- 2 Tablespoons coconut aminos
- 5 organic zucchini, peeled and run through a spiral slicer
- Preheat the oven to 400 degrees F. Place a wire rack on a rimmed baking sheet.
- In a medium bowl combine all of the meat ball ingredients. Mix well with your hands until all of the ingredients are evenly combined. Form golf ball sized balls and place on the wire rack. Bake for 25-30 minutes, until fully cooked.
- In a large soup pot, place the sesame oil over medium-high heat. Add the ginger, garlic, onions, and bell pepper. Cook for 4 minutes. Add the bok choy and cook for another 4 minutes. Add the broth and coconut aminos. Reduce the heat to medium-low.
- Use a vegetable peeler to remove all of the green skin from the zucchini. Cut each zuke in half, width-wise, and use a spiral slicer to create long, angel-hair noodles. Add the noodles and the cooked meat balls to the soup pot. Simmer over medium-low heat for 10 minutes. Serve in shallow bowls, drizzled with sesame oil and sprinkled with minced green onion. Enjoy!
These eggplant pesto rolls are a total flavor explosion!
When it comes to cooking eggplant, the results can be rather hit or miss. All too often eggplant is undercooked and under seasoned. You know what I’m talking about, we’ve all taken a bite of spongy, tasteless eggplant. Ick!
On the other hand, when eggplant is properly cooked to a very tender consistency, and seasoned courageously, it becomes one of the most delicious vegetables on the planet.
I’ve found that salting eggplant and allowing it to drain before roasting, is one of the greatest ways to make sure that you’re eggplant turns out tender rather than spongy. And then it’s important to be very liberal with your seasoning!
In this recipe we are going to salt and drain the sliced eggplant, and then coat it with olive oil, lemon juice, and garlic. We will then roast the eggplant until very tender, and slather it with homemade pesto. A simple strip of roasted bell pepper rolled up in the middle, and you’ve got yourself one amazingly flavorful, nutritious dish.
Quick tip: if you have leftover pesto, keep it wrapped in plastic in the fridge, and use it when you make scrambled eggs or omelets throughout the week. Nothing jazzes up eggs like some fresh pesto!
- ½ cup walnuts
- 2-3 cups basil leaves
- 4 cloves garlic
- 1 teaspoon salt
- ¼ cup olive oil
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- Toast the walnuts in a toaster oven for a few minutes — watch closely, they go from browned to black very quickly.
- Combine the walnuts, basil, garlic and salt in a food processor, add the olive oil, then the nutritional yeast and lemon juice. Combine until your pesto is a nice consistency — don’t over blend.
- Trim the ends from the eggplants and thinly slice, ¼ inch thick, the long way. Arrange on parchment paper lined baking sheets and generously sprinkle with sea salt. Allow the eggplant to sit for 20 minutes, until some liquid is drawn out. Preheat the oven to 400 degrees F.
- Use a paper towel to wipe the moisture, and most of the salt, from the eggplants.
- In a small bowl combine the olive oil, garlic and lemon juice. Generously coat the tops of the eggplant with the garlic mixture. Roast in the preheated oven for about 20 minutes. Let it get really tender. Remove from heat and cool.
- Spread 1 Tablespoon of pesto down the center, crosswise, of each slice of roasted eggplant. Top with a strip of bell pepper, then roll and secure with a toothpick. Arrange on a serving platter, and repeat with the remaining eggplant, pesto and bell pepper. Top with chopped, fresh basil and serve chilled. Enjoy!
One of my personal favorite recipes in The Recipe Hacker is for Loaded Sweet Potato Skins. Man-Oh-Man those things are the tastiest appetizer I’ve ever made! I came up with this spin-off recipe that takes the whole loaded sweet potato skin concept to a heartier place.
This dish is not an appetizer. It’s a full meal in itself!
Make it on a day when you are craving a filling, hearty, satisfying meal — you won’t be disappointed. Enjoy
- 4 sweet potatoes
- 6 Tablespoons coconut oil
- 1 teaspoon olive oil
- 1 Tablespoon garlic, minced
- 1 small yellow onion, chopped
- 1 lb ground beef
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- Dash of black pepper
- 1 (4oz) can chopped mild green chiles
- Preheat the oven to 400 degrees F. Wash and dry the sweet potatoes. Poke a few times with a fork. Use a marinade brush to brush all over with melted coconut oil. Place on a baking sheet and bake for 40 minutes, until tender.
- Slice the sweet potatoes in half, lengthwise. Use an ice cream scooper to scoop out some of the sweet potato flesh. Place the scooped sweet potato halves back on the baking sheet. Brush with melted coconut oil. Bake, backs up, for 5 minutes. Turn over and bake for another 5 minutes.
- In a skillet place the olive oil over medium heat. Add the garlic and cook until browned. Add the chopped onion and cook until soft. Add the ground beef, chili powder, sea salt and black pepper. Cook until the meat is browned. Drain the skillet and add the chopped chiles. Cook for another minute then remove from heat.
- Soak the cashews for 10 minutes in hot water. Drain.
- Combine all of the ingredients in a food processor. Pulse until smooth and creamy.
- Putting it all Together
- Spread some Cashew Cream Cheese in each scooped sweet potato. Fill with a generous spoonful of the Ground Beef Filling. Place in the oven for 10-15 minutes, until hot and tender. Serve immediately. Enjoy!
Over the past few years, I’ve learned that eating only whole, real food is an amazing and satisfying way to eat.
Each and every piece of food that you are putting in your mouth is fresh, natural and amazingly flavorful.
I found that a lot of my old diet was filled in with grains and dairy out of convenience. Grain-based snack foods, cheese or yogurts, these items are so quick to grab from the pantry or fridge, but what you’re really doing is eating a food that will cause inflammation and weight gain for so-called convenience.
Real food can be as convenient as you make it.
Have hard boiled eggs in the fridge, have quality nuts stored in small bags, have egg muffins baked, have containers of prepared meat, have whole, ripe fruits, have sliced vegetables and a tasty homemade dip.
The biggest lesson that I’ve learned is that we decide which diet is convenient by the way that we shop and what we prepare in our kitchens.
There’s no validity behind the excuse that the SAD (Standard American Diet…AKA processed and toxic foods) is what we have to eat. That’s a cop-out. No one has a gun to your head, and no one had a gun to my head.
We decide what to put in our mouths, and what we put in our mouths determines our weight, our health and our overall feeling of well being.
Being lean, healthy and vibrant is easy when your diet is made up of whole, real foods.
Today I have an easy, wholesome dinner recipe for you that cooks in the slow cooker while you are off doing your thing all day. Nothing beats coming into the house when it’s filled with the smell of this sauce cooking! Especially after a long day at work
Serve over a pile of fresh zucchini noodles. Enjoy!
- 1 Tablespoon olive oil
- 6 cloves garlic, minced
- 1 yellow onion, chopped
- 1 fennel bulb, chopped
- 4 carrots, sliced
- 1 cup mushrooms, sliced
- ¼ cup chopped olives
- 2 (14.5 oz) cans diced tomatoes
- 1 (14.5 oz) can tomato sauce
- 2 Tablespoons tomato paste
- ½ cup dry red wine (Cabernet works well)
- 2 Tablespoons Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon sweet paprika
- 1 pound ground beef
- 6 zucchinis
- ¼ cup fresh Italian parsley, chopped
- Coat the inside of your slow cooker with olive oil. Add the veggies, mushrooms, olives, tomatoes, tomato sauce, tomato paste, wine and the seasonings. Mix well.
- Add the ground beef on top of the veggie mixture, breaking it into chunks. Lightly press the beef down into the sauce, but be careful not to break up the chunks.
- Cook on low heat for 7 hours.
- Wash the zucchini, and do one of these methods for making noodles: 1) Use a vegetable peeler to create long, flat noodles. Stop when you get to the seedy middle part of the zucchini. Or 2) Use a spiral slicer to create noodles — see the video below to see how.
- Plate the zucchini noodles and top with warm beef spaghetti sauce. Sprinkle with chopped parsley. Enjoy!
Who didn’t grow up loving donut holes? It’s the perfect, naughty little treat.
Well not-so-perfect when you purchase traditional donut holes from the store. Those are filled with gluten, refined sugar, harmful trans fats, preservatives and corn syrup. But don’t worry, I’ve got you covered with this tasty, wholesome recipe for Apple Cider Donut Holes.
What makes these donut holes better? Let’s see…
- RHR Donut Holes are baked in a donut hole mold pan (like a muffin pan, but with donut shapes), traditional donuts are fried.
- RHR Donut Holes are made with wholesome, low carb almond flour, traditional donuts use gluten-filled, white flour.
- RHR Donut Holes use just a touch of pure grade B maple syrup, traditional donuts use corn syrup and sugar.
- RHR Donut Holes provide sustainable energy to power your day, traditional donuts set you up for an energy crash.
- RHR Donut Holes contain real, organic apples, traditional apple donuts are less than 2% apple.
Ok, ok, you’ve heard enough. Go pull out your donut hole baking pan (or cake pop pan!) and make a batch of these delicious treats!
- 3 Tablespoons pure maple syrup, grade B
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 Tablespoons coconut oil, melted
- 1 teaspoon apple cider vinegar
- 2 eggs, at room temperature, whites and yolks separated
- For the Apple Ingredients: In a small skillet, heat the coconut oil over medium. Add the finely chopped apple and cook, stirring often until very soft, about 5 minutes. Add the syrup, cinnamon, and salt. Continue to cook for another 2 minutes. Remove from heat and allow to cool.
- Preheat oven to 350 degrees F. Generously grease your 20 donut hole pan with coconut oil.
- Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.
- Mix the wet with dry and set aside.
- Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter. Mix in the cooled apple ingredients.
- Equally distribute the batter between the 20 donut hole molds. Bake for 8-12 minutes until lightly golden.
- Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour. Sprinkle with cinnamon and coconut sugar.
Yes, this is happening! Real Healthy Fries that taste AMAZING and are made with BAKED PARSNIPS!
I have always been very open and honest about my love for French fries. Regular, curly, seasoned, sweet potato…I don’t discriminate!
However, regular fries are really so bad for us. All that unhealthy fat and all of those calories are hard to justify eating very often. Not to mention having a belly full of greasy fries never feels too awesome.
In the past I have baked sweet potato fries, which are amazing, and I’ve even baked carrot fries, which are also quite good. But NOTHING has come as close to tasting like real, authentic fries than these Baked Parsnip Fries.
Nothing even comes close to touching these amazing fries. These are THE BEST EVER! Please, please, please try this recipe (if you are a fry lover) and let me know what you think. Enjoy
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- Peel the parsnips and trim the ends. Cut each parsnip in half, horizontally, then make 2 cuts in each direction to create 9 sticks. In a large bowl toss the parsnip fries with the rosemary, garlic, olive oil, sea salt, pepper and sweet paprika.
- Spread the fries over your prepared baking sheet. Roast for 10 minutes, flip, and then roast for another 10-15 minutes, until browned and crispy. Serve with natural ketchup and enjoy!
This Roasted Vegetable Salad with Rainbow Quinoa has a variety of tender, roasted veggies that perfectly compliments the savory, rainbow quinoa with a refreshing simple dressing dotted with fresh pomegranate seeds to really make all the flavors pop.
I am enormously pleased with how this salad turned out! It was a big hit with my family, and I love bringing this crowd pleasing salad to parties.
*Note: If you don’t find Rainbow Quinoa, any color of quinoa will work just fine.
- 2 cups uncooked rainbow quinoa (find at Sprouts Market)
- 4 cups organic chicken broth
- 1 organic butternut squash
- Olive oil
- Sea Salt
- Ground nutmeg
- 1 fennel bulb, plus the fronds
- 1 green zucchini
- 1 yellow zucchini
- 1 orange bell pepper
- 1 red onion
- 1 organic pomegranate
- 3 Tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 3 Tablespoons olive oil
- 1 green onion, minced
- 1 cup flat-leaf parsley, minced
- ⅓ cup fresh mint, minced
- Preheat the oven to 425 degrees F. Lightly grease a rimmed baking pan and a rimmed baking sheet with olive oil.
- Place the uncooked quinoa and chicken broth in a small pot and bring to a low boil over medium-high heat. Reduce to low heat, cover and cook for 15 minutes. Remove from heat and fluff the quinoa.
- Peel and seed the butternut squash. Cut into bite-sized cubes. Toss with a drizzle of olive oil and season generously with salt, pepper and nutmeg. Pour into the prepared baking pan and roast in the oven for 20-35 minutes.
- Chop the fennel bulb, along with the fronds and place in a large bowl. Chop the zucchinis and add to the bowl. Seed and chop the bell pepper, and chop the red onion and add to the bowl. Drizzle with olive oil and season with salt and pepper. Spread into the prepared baking sheet and roast in the oven for 15-20 minutes.
- Fill a medium bowl with water. Cut the pomegranate in half, place in the water, and use your fingers to remove all of the seeds from the skins. Drain the water and place the seeds in a small bowl.
- Add the remaining dressing ingredients to the bowl, mix to combine.
- In a large salad bowl combine the cooked quinoa with the dressing. Add the roasted butternut squash and roasted veggies. Mix well and, if needed, season with additional salt and pepper. Enjoy!
Do you know what’s awesome? Coming home after a long, hectic day to a house that’s filled with the welcoming aroma of a lovingly home cooked meal.
What’s even more awesome is when that delicious meal is made with wholesome, organic, fiber and protein-filled ingredients that are naturally low in carbohydrates. Satisfying, delicious flavor that leaves you lean and healthy.
But who really has a dinner like that ready and waiting for them each night? (Other than B…lol!)
You can! With this spectacular recipe for Slow Cooker Chicken Tacos. It’s as simple as throwing the ingredients into the slow cooker before work and then walking into an amazing smelling kitchen that evening. Easy peasy.
- 2 lbs boneless, skinless chicken thighs
- 3 bell peppers (any color), thinly sliced
- 1 yellow onion, thinly sliced
- 1 (4oz) can green chiles, chopped (I use mild!)
- 1 (16oz) jar green salsa
- 2 tomatos, chopped
- 4 cloves garlic, minced
- ¼ cup cilantro, chopped plus more for garnish
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoon sea salt
- 1 tablespoon fajita seasoning
- ½ teaspoon black pepper
- Large lettuce leaves
- Avocado, sliced
- Combine all of the ingredients, except the lettuce leaves and avocado, in a slow cooker. Cover and cook on low for 5 hours.
- Remove the chicken thighs, shred with a fork, and mix back in. Serve, using a slotted spoon, on the lettuce leaves. Garnish with sliced avocado, chopped cilantro and fresh salsa. Enjoy!
My children, Andrew and Chloe, like most kids, love chicken nuggets. The problem is that processed chicken nuggets are filled with lots of nasty stuff.
Fast Food Chicken Nuggets contain: MSG, sugar, gluten, sodium phosphates, and TBHQ — a petroleum derivative, is used as a stabilizer in perfumes, resins, varnishes and oil field chemicals, which has been linked to stomach tumors.
Gross. No thanks.
These Real Healthy Chicken Nuggets are made with only wholesome, real food ingredients so you can rest assured that your family is eating only the best. One batch makes about 80 nuggets, so you can fill the freezer for ready-to-go dinners.
- Preheat the oven to 400 degrees F. Lightly grease 2 baking sheets with olive oil.
- Rinse the chicken breasts and pat dry. Place between two sheets of parchment paper and pound it down to ½ inch thickness. Trim off any excess fat and cut into 2-inch strips. Cut the strips into about 80 2×2 inch nuggets.
- Arrange 3 shallow bowls next to your prepared baking pans. In the first bowl combine the almond flour, arrowroot starch, salt and pepper. In the second bowl combine the Dijon, eggs and olive oil. In the third bowl combine the gluten free cracker crumbs and nutritional yeast.
- Take each chicken piece and drag it through bowl #1, dip into bowl #2 and roll in bowl #3. Place each coated nugget on the prepared baking sheets.
- Bake the chicken for 20 minutes, then turn the oven on high broil for about 2 minutes to get them really crispy.
- Serve with natural ketchup and mustard.
- *Freeze leftover nuggets in a freezer safe bag. To reheat place on a baking sheet at 350 degrees F for 20 minutes, or until warmed through.
I hope that you try and enjoy these top ten recipes! Here’s where to go for more recipes…