The Best Paleo Recipes of 2014

25 Contributors – 150 Recipes – 100% Guaranteed delicious!


Imagine your ideal paleo cookbook,

with 150 of the most delicious, mouth-watering recipes from 25 of the top cooks in the paleo community – that’s exactly what you’ll find in Best of 2014 Paleo Recipes eBook.

Out of the thousands of recipes, have you ever thought: Which are the best recipes on this site?

Very simply, we asked 25 of your favorite authors and bloggers from the paleo community to “Give us your very best recipes

In The Best of 2014 Paleo Recipes eBook,

our community’s most respected professionals pull out all the stops to create the ultimate resource: a can’t-live-without-it collection of the best recipes of 2014.

Out of thousands of recipes, they chose their most distinctive for you: the very best of the best.

To sweeten the deal even more, each of the star authors has created never-before-seen new recipes, exclusively available here in this eBook !

Discover the best Paleo recipes you have been missing!

Must-Have Recipes for Your Paleo Kitchen

Many never before seen in print or on the web!

This eBook is JAM PACKED with nearly 400 PAGES of gorgeous, mouth-watering recipes. It sounds cliché, but every single recipe is a winner. You can be sure when you cook a recipe from this eBook, it is someone’s BEST work.

 What’s included?

  • 150 of the very best recipes of the Paleo community, according to our esteemed contributors
  • Over 25 never-before-seen, exclusive recipes
  • Contributions from 25 of the top Paleo authors and bloggers
  • Instant-download, interactive PDF with hundreds of in-document shortcuts for ease of use.


 A Curated eBook with 150 Recipes from Your Favorite Paleo Bloggers

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Slow Cooker Italian Chicken

Here’s an easy chicken crockpot meal idea. Of course you can add other ingredients or modify as desired to your own tastes and design.

Slow Cooker Italian Chicken

This measure typically Serves 4:

Use up to 6  large Boneless Chicken Breasts

1 pound of fresh mushrooms of choice

1 Tsp of oregano- fresh or dried

One 6 oz jar io artichoke hearts (opt)

1/2 cup fresh scallion or favorite sliced white or purple onion

3 Tbs lemon juice-or one fresh squeezed lemon with pulp

1 Tsp of Garlic powder or use 2 pods fresh chopped

1/2 Cup White wine (optional)

1 Teaspoon Worcestershire sauce

1/2 cup of any variety of your favorite Italian dressing

Mix the ingredients into the crockpot.Stir well and add the chicken last.Add more dressing as needed to coverthe chicken. Cover and set crockpot on Medium  Cook 5-6 hours or until done (tender)

This should be delicious! Let everyone know what your variant would be to this dish/\.

Last minute add on idea for this dish– sriracha !!!  

this stuff tastes great on everything!

Simple Spinach and Mushroom Salad

Here’s a quick and easy healthy salad you can make in 10 minutes or less and can serve 4



  • 10 oz of fresh spinach leaves, rinsed
  • 8 oz freshly sliced mushrooms
  • 1 can (19 oz.) of chick peas (garbanzo beans)  drained and rinsed
  • 1/3 cup of any style bacon flavor bits or cooked bacon chips
  • 1/2 cup seasoned croutons
  • 1/2 cup Italian dressing
  • optional, pecans, beets,nuts,shredded cheeze,sunflower seeds,grapes

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently


Field Greens and Fruit Salad

Field Greens and Fruit Salad Recipe

Here’s what you’ll need for the salad:

  • 3 tablespoons olive oil
  • 1/4 cup finely chopped sweet onion or shallots
  • 1 cup Chicken Broth- your choice on regular or organic
  • 2 tablespoons balsamic vinegar
  • 1/4 cup packed brown sugar
  • 1 tablespoon coarse-grain Dijon-style mustard
  • 2 bags (5 to 8 ounces each) mixed salad greens
  • 2 ripe pears or apples, thinly sliced (about 2 cups)
  • 1/2 cup dried cherries or cranberries
  • 1/4 cup pecans or your favorite nuts
  • Crumbled blue cheese (this is optional)


1. Heat 1 tablespoon of the oil in a 2-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until it’s tender.

2. Stir the broth, vinegar, brown sugar and mustard in the saucepan and heat to a boil. Cook for 5 minutes or until the mixture is slightly reduced. Remove your saucepan from the heat. Beat the remaining oil into the broth mixture with a fork or whisk.

3. Toss the salad greens with 1/2 cup dressing in a large bowl. You can arrange your greens onto a serving platter and top with the pearsor apples, cherries, pecans and cheese, as desired. Serve with remaining dressing and enjoy!

There you have it, another great healthy eating idea!




Vegetable Casserole

Vegetable Casserole



Here is another holiday favorite that serves 12 and cooks in about 30 minutes and takes about 15 minutes to prepare, it sounds great!

Here’s What you’ll need to make a delicious vegetable casserole!

On this recipe, you can edit the Veggies as you like.Heres some of the vegetables that I’ve used-

Fresh whole mushrooms, a little bit of kale, carrots, broccoli, green or orange bell pepper, cauliflower florets, red pepper, and frozen snow peas or green beans)


  • 8 cups of cooked mixed vegetables
  • 1/2 cup your favorite butter or spread
  • 2 cups of chopped onion
  • 3/4 cup of bread crumbs
  • 2 cups of your favorite shredded cheddar cheese

How To Cook It:

1. Preheat the oven to 375°F.

Melt butter over a medium-high heat in a large, nonstick skillet.

Cook the chopped onion and sliced mushrooms until they are a delicious golden brown, about 4-7 minutes. Then you want to add the bread crumbs into the skillet and cook until it’s lightly toated. Now remove from heat and put aside.

2. Melt any remaining butter / spread in the same skillet. Next you will add your mixture of the 8 Cups of selected vegetables and Toss!

-Pour 1/2 of the contents into a shallow 2-qt. baking dish.

Sprinkle  in 1/2 of the cheddar cheese and 1/2 of the bread crumb mix.

*Now, repeat with the remaining ingredients and put it all in the baking dish.

3) Now you are ready to bake for 25 to 30 minutes and cheese on top is nicely melted and toasted.

Enjoy! Let us know in the comments sections on how it turned out and what you’d add to it!


Home Made Lasagna

Everyone loves good home made  lasagna, I least, I know I do. Here’s an easy to follow recipe to make your own homemade lasagna, Enjoy!


This rescipe takes about an 15 minutes to prep and around an hour 10 minutes to cook. Serves 8

  • 2 containers (two 15 oz. size) ricotta cheese
  • 2 cups of mozzarella cheese,shredded
  • 1/2 cup grated parmesan cheese
  • 2 eggs
  • 1 jar of tomato & basil Sauce
  • 1 jar of alfredo Sauce
  • 12 uncooked lasagna noodles


1. Preheat oven to 375°. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl and set aside.

2. Combine sauces in medium bowl.

3. Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Layer 4 of the uncooked lasagna noodles in the pan and add 1 cup sauce mix and 1/2 of the ricotta mix. Repeat till you’ve added all the uncooked lasagna noodles, then add your sauce mix and the rest of the parmesan cheese.

4. Cover dish with foil and bake for 1 hour. Remove teh foil and bake additional 10 minutes. Let stand about 10 minutes before serving.

You could also add 1 lb. browned ground beef or Italian sausage or 4 cups of your favorite cooked vegetables divided between each layer


Here are some othere ideas you might wantto try too

Recipes for the CrockPot.. Easy Cooking

Here are a couple of great recipes, of the many  Crock Pot Recipes I found over at




This is One of My favorites! Velveeta is by far the best cheeze for this recipe. It does very well in a slow cooker. I usually add some pre-cooked meat to mine for get togethers and holidays. Wanted to share it with you.

* 1 pound Velveeta Cheese spread, cubed
* 1 package Picante sauce or salsa
* 2 tablespoons Cilantro (optional)
1. Place brick of Velveeta and jar of picante sauce in a slow cooker or
Crock Pot, and turn on med-high, stirring occasionally, until the cheeze is good and blended Stir in cilantro when melted.

2. Serve with tortilla chips,Dorito’s Brand are superb for this- go wild with one of thier new hspicy flavors!
Note: You can substitute two cans of chopped tomatoes and chiles for
the salsa, or add one can of tomatoes and chiles. Play around with
this, and you might even add a little Louisiana hot sauce!

You can also try adding to this recipe with your favorite pre-cooked meat,bell peppers,cayenne,etc!


1 teaspoon salt
1 medium eggplant, cut in 1″ cubes
2 to 3 medium zucchini, halved & sliced 1/2″
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4″ thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large
colander over a bowl to drain for about 1 hour. Drain and squeeze
excess moisture out. In a large skillet over medium heat, saute onion,
eggplant, zucchini, and mushrooms until slightly tender. In the slow
cooker/Crock Pot, layer 1/3 of the vegetables (including sliced
tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese.
Sprinkle with oregano, salt and pepper. Repeat layering 2 more
times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or
other grain.
Serves 6.

* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.

4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Rub roast with salt and pepper. Brown pork roast under broiler to
remove excess fat; drain well. Core and quarter apples. Place apple
quarters in bottom of crockpot. Place roast on top of apples. Combine
apple juice, brown sugar, and ginger. Spoon over top surface
of roast, moistening well. Cover and cook on Low for 10-12 hours,
until done

1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Combine crust ingredients; pat into a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs,
whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on
medium speed of a hand-held electric mixer. Pour mixture into the
prepared crust. Combine apple slices with sugar, cinnamon and nuts;
place topping evenly over the top of cheesecake. Place the cheesecake
on a rack (or “ring” of aluminum foil to keep it off the bottom of the
pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3
hours. Let stand in the covered pot (after turning it off) for about 1 to
2 hours, until cool enough to handle. Cool thoroughly before removing
pan sides. Chill before serving; store leftovers in the frigde


1 lb Small white beans
8 c Water
2 c Ham, diced
1 c Onion, diced
1 c Celery, chopped
2 tb Parsley, chopped
1 ts Salt
1/4 ts Pepper
1 Bay leaf
Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender.



1 frying chicken, cut up (I used about 4 pounds of breast and rib
chicken pieces)
2 tbsp melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz brick of cream cheese, cut up in cubes
1/2 C chicken broth
1 large onion
crushed garlic to taste
Brush chicken with butter and sprinkle with the dry Italian seasoning
mix (I did two layers in my crockpot to make sure that the Italian
seasoning got on all the chicken and not just those peices on top.)
Cover and cook on low for 6-7 hours. About 45 minutes before done,
brown the onion in the butter and then add the cream cheese, soup,
and chicken broth to the saucepan. Add the crushed garlic and stir
all ingredients until smooth. Add salt and pepper to taste. Pour sauce
mixture over chicken in crockpot and cook an additional 30-45
minutes. Remove chicken to platter and stir sauce before putting in


CREAMY SPINACH DIP Another favorite when having a gathering!
* 8 ounces Cream cheese, cubed
* 5 ounces Frozen chopped spinach
* 2 tablespoons Pimento, diced
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon Garlic salt
* 1/4 cup Whipping ceram
* 2 tablespoons Parmesan cheese, grated
* 2 teaspoons Onion, finely chopped
* 1/2 teaspoon Thyme
Combine cream cheese and cream in Crock Pot. Cover and heat until
cheese is melted, 30 to 60 minutes.
Add remaining ingredients. Cover and heat 30 minutes.
Serve with raw vegetables, crackers, or bread pieces.


1/2 pound Lean ground beef
1 pound Kielbasa sausage — sliced
1 Can whole tomatoes — (28 ounces) undrained
9 ounces Frozen French-cut Green beans
1 Can pitted black olives — (6 ounces)(drained and left whole)
1/2 cup Red wine
3 Garlic cloves — minced
1 medium Onion — sliced
1 medium Green pepper — chopped
1 teaspoon Basil — crushed
1 teaspoon Oregano — crushed
1/2 teaspoon Thyme — crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan — freshly grated
In a medium skillet, saute ground beef. When browned, transfer to
crockpot. Add all other ingredients except pasta and parmesan Simmer
on low for 6-8 hours. Cook pasta according to directions. Ladle
Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese
to garnish.


2 large or 4 small chicken breasts
2 parsnips – 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
Peel and chop carrots and parsnips and place them in the bottom of
the crockpot.
Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I’m not
sure how many cloves of fresh garlic that would be.) Place chicken on
top. Pour in broth.
Cut squash into chunks and slice off the skin. Place on top of chicken.
Sprinkle desired amounts of salt, pepper and nutmeg on top of squash
and drizzle enough honey on top to lightly cover the squash. Cook on
low 8-10 hours.


1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Put all ingre. in crock pot cook 4-6 hrs on low. The longer you cook it
the better it will taste.

kitchen-85270_640 chickens-164419_640

2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura
1/4 tbsp. lemon pepper seasoning
Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce,
angostura, lemon pepper and short ribs in crock pot on low heat for 12
hours. I usually cook this recipe overnight.

1 1/2 lb. boneless beef round steak, cut 3/4″ thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local
stores didn’t carry this – of course- so I substituted a jar of salsa with
chipolte, I think it was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10″ tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we’re talking real life here – I substituted
a small jar of regular salsa :) Shredded jicama or radishes (optional,
VERY optional!)
Dairy sour cream (optional)
Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4
qt. crockery cooker place meat, undrained tomatoes, onion, peppers,
oregano, cumin, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks,
shred meat. Spoon one-sixth of the meat onto each warm tortilla just
below the center. Top with cheese, Pico de Gallo Salsa, and if desired,
jicama or radishes and sour cream. Roll up tortilla. Makes 6
servings * Prep time: 20 min.
Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2
tbsp. Finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper;
finely chopped; and dash sugar. Cover; chill several hours.

Continue here for more great recipes at

Cuban-Style Roast Pork Sandwich

Cuban Sandwich: Easy to make recipe. Makes one sandwich.


Slice half a loaf of cuban bread horizontally, spread yellow mustard on both halves.On the bottom half, place 3-4 slices of Virginia sweet ham, 3-4 slices of pork roast,

and 3 -4 slices of swiss cheese. Follow up with 4 slices of sweet pickle. Place the sandwich on a sandwich grille or in a lightly greased pan on the stovetop and heat until hot and the cheese is melted. Slice diagnolly across the middle and serve.


Cuban Style Roast Pork Sandwich:

Prep time 15 minute

Cook time4 to 8 hours

Makes 8 servings

Glen Lindgren,Raul Musibay and Jorge Castillo (aka Three Guys From Miami) adapted this recipe from their cookbook “Three Guys From Miami Cook Cuban”.

If sour oranges are not available,use two parts fresh orange to one part fresh lemon or lime.

Cuban bread may be substituted with french bread or any of your favorite crusty loaf.

Mash 1 head of garlic (10-15 cloves,peeled) and one tsp black peppercorns into a paste using a mortar and pestal. Stir in one cup freshly squeezed sour orange juice, 1 cup minced onion and

2 tsp oregano. Let it sit a t room temp 30 minutes. Heat one cup olive oil in a saucepan til hot. Remove pan from heaer: quickly whisk in the garlic-orange mixture until well blended. Let it cool.

Pierce 1 pork shoulder (4-6 pounds) all over with a sharp knife or fork. Pour the garlic mixture over the pork. (save some for basting)

Cover and let sit in refrigerator for 2-3 hours.

Heat the oven to 375 degrees. Place the pork in a roasting pan, sprinkle the marinade over the pork and let it cook uncovered, for 20 minutes.

Reduce ovenheat to 225 degrees and cook until the meat is soft and pulls apart easily with a fork (4-8 hours) Baste occasionally while roasting.

Remove from pan, and allow pork to rest. Heat the pan juices to a boil, simmer until the juice is reduced by half, and sprinkle some onto the pork when you put it on the sandwich.


Garlic: What’s new and beneficial about garlic?

English: Garlic Bulbs

English: Garlic Bulbs (Photo credit: Wikipedia)

This is just a small bit of info from another page that i found to be of great value and i wanted to share this tidbit of awesome information with you from a site called “the worlds healthiest foods’ and,

Please visit and support their page. “The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising, is a new force for change to help make a healthier you and a healthier world. “..

they have tons of valuable information on their amazing site and a strong mission i wanted to share.


  • “You can increase the health benefits you receive from garlic by letting it sit after you’ve chopped it or crushed it. If you give your chopped/crushed garlic time to sit before changing its temperature (through cooking) or its pH (through the addition of acidic food like lemon juice), it will give the alliinase enzymes in garlic an opportunity to work on behalf of your health. For example, in the absence of chopping or crushing, research has shown that just 60 seconds of immediate microwaving will cause garlic to lose some of its cancer-protective properties. Immediate boiling of whole, intact garlic will also lower these properties, as will immediate addition of a very low-acid ingredient like lemon juice.
  • Some of garlic’s unique components are most durable in food (versus processed extract) form. Allicin—one of garlic’s most highly valued sulfur compounds—stays intact for only 2-16 hours at room temperature when it is present in purified (extracted) form. But when it’s still inside of crushed garlic, allicin will stay viable for 2-1/2 days….”

Continue reading the full article,full of great information about the benefits of using garlic in your diet….”



Slow Cooker Sweet Garlic Chicken

Slow Cooker Sweet Garlic Chicken




4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It’s good on top of the potato too!)