Imagine a world without any farming. That is exactly what those from the Stone Age coped with. Waking up each morning, and the sole purpose each day was finding what you were going to eat and how to get it. You travel to where the food is and gather all you need along the way. Diets were made up of wild animals they came across. And every other natural food found along the way. Berries, nuts, wild fruit and vegetables.This was the practice for many thousands of years. Eating like the cavemen the notion is that the muscular lean physique will be gained.
Quick Snap on The Benefits of Paleo Diet.
You get to eat diet clear from additives, chemicals or preservative The vegetables, oils, fruits, nuts and seeds are anti-inflammatory Eating more red meat gives you more iron and it’s healthy for your blood A higher intake of natural fats and protein leaves you feeling full between your meals You take better natural choices so it can help you with your weight loss
Replicating the diet of the caveman fully is not possible as all found at stores come from farms and are not grown in the wild. Modern humans give it their best shot by using organic fruits, meats and veggies. Food grown from the ground with no pesticides or herbicides GMO interventions.
It’s always easier to kickstart with diet with healthy desserts! Here Are a list of suggestions for you to try!
1. Angel Food Cake
A grain free delight in a naturally sweet mixture.
Ingredients For the Cake: • 12 large egg whites, room temperature • 1 teaspoon fresh lemon juice • 1/4 teaspoon Celtic sea salt • 1 1/4 teaspoons cream of tartar • 1 tablespoon pure vanilla extract • 3/4 cup maple or coconut sugar • 1 cup arrowroot flour (the arrowroot flour prices over at Thrive Market are the best I’ve seen anywhere!) • 1 1/2 cups heavy cream, whipped (or whipped coconut cream for Paleo), optional • 1 pint berries (optional)
- Preheat the oven to 350ºF and adjust the rack to the middle position.
- Place the egg whites and lemon juice in the bowl of a standing mixer. Whisk the egg mixture on medium-high until foamy, about 30 seconds. Add the salt, cream of tartar and vanilla. Whisk the mixture on medium-high until soft peaks form, about 1-2 minutes.
- With the mixer on medium-high, slowly add 1/2 cup of the maple sugar, 1 tablespoon at a time. Sift the remaining 1/4 cup maple sugar and arrowroot flour into a small bowl. With the mixer on medium, slowly add the arrowroot mixture. Turn the speed up to medium-high and whip until smooth (there might be some tiny little lumps from the sugar, but it will melt in the oven while baking). Pour the batter into a clean (and NOT oiled), 12-cup angel food cake pan (I’m still on the look-out for a glass or
- stainless steel angel food cake pan. If you know where to purchase one, please let me know!). Bake for 40-45 minutes, until cake is puffed and the top is just turning golden brown.
- Remove the cake from the oven. Carefully turn the cake upside-down and place on top of a can. Let cool completely, about 1 hour. Run a knife around the outside of the cake and invert onto a cake platter (you might need to shake the cake a little to get it to separate from the center tube of the cake pan). Serve alone or with whipped cream and berries.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
2. Lemon Bars
A delightful mix of almond flour,almond butter and a tinge of grated lemon with a blend of coconut flour
Yields: 9-12 bars Crust: • 1 cup almond flour • 1/4 cup almond butter • 1 tbsp honey • 1 tbsp grass-fed butter, softened • 1 tsp vanilla • 1/2 tsp baking powder • 1/4 tsp sea salt Filling: • 3 eggs • 1/2 cup honey • 1/4 cup lemon juice • 2 1/2 tbsp coconut flour • 1 tbsp lemon zest, finely grated • Pinch of salt Instructions: Preheat oven to 350.Coat 9×9 baking dish with coconut oil or butter.Combine all crust ingredients in food processor until a “crumble” forms.Press crust evenly into the bottom of pan.Using a fork, prick a few holes into crust.Bake for 10 minutes. While crust is baking, combine all filling ingredients in a food processor until well incorporated. When done, remove crust from oven and pour filling evenly over top. Continue to bake for 15-20 minutes, or until filling is set, but still has a little jiggle. Cool completely on wire rack. (You can also chill in the fridge if desired, to further set the filling).
3. Raw Almond Joy Bars
First Layer:
3/4 cup raw almond butter (I make my own from this recipe: Almond Butter) 1/4 cup coconut oil, melted 1/3 cup cacao powder 1/3 cup raw coconut sugar 1/4 teaspoon vanilla bean paste pinch Himalayan salt
Second Layer
2 cups of dried, unsweetened, raw coconut 2/3 cup coconut butter, softened 3 tablespoons raw agave nectar (or liquid sweetener of choice) 1-2 teaspoons organic almond flavoring (not raw)
Third Layer
1/3 cup almonds, coarsely chopped
The raw almond almond butter joy buzz come with a dazzle of cacao powder. Organic, raw coconut crystals are used to sweeten it.
4. Almond, Apple, And Blackberry Moist Skillet Cake
Notes The cake is gluten free, grain free and dairy free. For a vegan option substitute egg with chia gel. Add 1 tbsp chia seeds + 2 tbsp water/apple juice in a glass, stir and set a side for 10 min. Filling
3 sweet apples 100 g blackberries, frozen are fine 1 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1 knob of butter or coconut oil 1/2 tsp cinnamon 1/4 tsp cardamom 1/8 tsp cloves/all spice 1/8 tsp groung ginger
Batter
3/4 cup ground almonds (100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2 tsp ground vanilla 1/2 tsp baking powder a pinch of salt 1 Tbsp melted coconut oil or butter 1 egg, whisked Around 1/5 cup full fat coconut milk(50 ml)
Directions
Preheat oven to 200 °C/ 400 °F. Cut apples on bite-sized chunks. You need to use an oven proof skillet* about 20 cm i diameter. Melt butter and sugar on high heat and add the apples and spices. Saut © for 5 min until the apples are caramelized and slightly tender. Meanwhile make the batter. Mix almond flour with vanilla, sugar, baking powder and salt. Stir in the egg, coconut oil and coconut milk. Place the blackberries among the apples in the skillet. Pour the batter on top if the fruit until it covers the surface. It is okay if there is small cracks where the fruit can release some moist. Bake in the oven for 15-20 min. depending on your oven. The cake should be golden brown on the entire surface and the batter just set. Serve the cake while it is still a little warm with a dollop of yoghurt, whipped cream or splash of coconut milk – and maybe a few fresh black berries on top.. Enjoy.
You can alternatively use an normal skillet to saut © apples in and afterwards bake the cake in a pan
5. Lemon Blackberry Cupcakes
6. No-bake Strawberry Cheesecake Jars
7. Quick and East Dark Chocolate Mousse
Serves: Serves 4-6 Avocado mixed with dates ,sprinkled with homey and coconut milk in organic cacao powder
8. Paleo Chocolate Molten Lava Cake
9. Almond Strawberry Shortcake
10. Flourless Peanut Butter Brownie Cookies
SHORTCAKE 1½ cups almond flour ½ cup coconut flour ½ teaspoon baking powder ½ teaspoon almond extract ¼ cup coconut milk 4 tablespoons coconut oil 3 tablespoons maple syrup 1 pint fresh strawberries (I used Drisoll’s) COCONUT WHIPPED CREAM: 1 can full fat coconut milk, refrigerated overnight. 1 teaspoon maple syrup (optional)
Ingredients:
