Eat these desserts in moderation!  They are not Paleo/Primal.

For dessert I chose to experiment with a french recipe that I found on The Food Network which actually calls for almond flour…shocking!  I removed the sugar, used a smaller quantity of coconut sap and didn’t use any grand marnier or sweetener in the glaze.  I think you definitely need a hand-mixer for this one because you have to beat the egg whites until they are white peaks….i suppose you could use a whisk if you wanted a hardcore wrist WOD.  Personally all the zesting was enough of a wrist WOD for me.

Ingredients (makes a 9 x 9 cake – about 9 pieces)
– 6 eggs
– 1/3 C coconut sugar or 2-3 Tbsps of maple syrup or raw honey (you can buy coconut sugar at The Big Carrot in Toronto)
– zest of 3 oranges
– juice of 3 oranges (set this aside for after you have baked the cake)
– 1 1/2 C almond flour (ground almonds)


  1. Pre-heat oven to 350.  Grease the baking pan (use some coconut oil or olive oil spritz)
  2. Separate the eggs into 2 bowls (whites in one, yolks in another).
  3. Beat the yolks with the zest, coconut sugar and almond flour
  4. Using a hand-mixer, beat the whites until they are white, foamy and forming peaks
  5. Slowly start to fold in the whites into the bowl with the zest mixture.  Gently (because otherwise you lose some of the fluff) continue folding and mixing until it’s thoroughly combined.
  6. Pour into baking pan and bake until a fork comes out dry (about 40 min).
  7. Poke small holes in the top of the cake and pour in the orange juice.
  8. C’est bon!

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

I am voting this one my best innovations of 2010! SO GOOD!  In case you couldn’t tell, I was really pleased with the way these turned out.  This Italian dessert rounded out the Ethnic Paleo Nights.

Ingredients (makes 20 pieces of biscotti)
– 1 1/2 C almond flour (ground almonds)
– 1/3 C coconut sugar
– 1 tsp baking soda
– 1 tsp espresso powder
– just under 1/4 C grapeseed oil (i think any baking oil would work)
– 2 tsp pure vanilla extract
– 3 eggs
– 1/2 C hazelnuts – roughly chopped
– 3 Tbsp Hazelnut butter
– 2 Tbsp raw cocoa nibs


  1. Preheat oven to 350
  2. You’ll need a large baking sheet, greased or lined with parchment paper and greased
  3. In a large bowl, mix together almond flour, baking soda, espresso powder and hazelnuts.
  4. Add the coconut sugar, grapeseed oil, vanilla, raw cocoa and hazelnut butter (you might need to melt this to make it mix-able). Mix together
  5. Add the eggs and mix thoroughly.
  6. Pour the dough into 2 length-wise shapes on the baking sheet about 3 inches apart from one another.  You will need to use your hands to shape the dough – try to make each piece of dough about 12 inches long and 5 inches wide. A bit cylinder-like.
  7. Bake for ~30 minutes or until it’s fairly firm.  Carefully loosen the dough from the baking sheet using a large spatula and move the cylinders off the baking pan and onto a cutting board.  Carefully slice cross-wise on the diagonal into 1/2 inch slices.
  8. Put the slices back on the baking sheet and bake for another 15-20 minutes or until the dough is firm and crispy.
  9. Good luck trying not to eat them all.  Enjoy!

I often return to my own site to reference recipes and I found it annoying to have to scroll through posts or search out a specific post.  I figured it was time to have a Recipe Index page where I have links to every recipe I’ve posted.  When I get a chance, I’ll post some pictures to this page and maybe even Semi-Primal Husband’s testimonials.  For now, you can access the page and have a go-to-spot for Paleo deliciousness.

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

This is was a huge hit at Paleo Nights and it’s so easy to make.  It tastes very similar to the inside of a Ferrero Rocher.

Ingredients (makes 6 small servings)
– 3 Tbsp hazelnut butter
– 1 1/2 Tbsp raw honey or maple syrup
– 1/4 Cup coconut milk
– 3 tsp raw cocoa powder
– 2 tsp 100% vanilla extract
– 3 eggs
– 6 hazelnuts – roughly ground or crushed


  1. In a small pot, heat hazelnut butter, coconut milk, raw cocoa, vanilla and honey.  Stir together thoroughly.
  2. While this is heating, beat the eggs in a bowl.
  3. Once the hazelnut mixture starts to simmer, slowly (SLOWLY) add the eggs stirring constantly like a mad man.
  4. Continue stirring vigorously for about 2-3 minutes and then remove from the heat
  5. Pour into a bowl and pop it in the fridge.
  6. When you’re ready to serve, top it with some of the crushed hazelnuts

My friend and fellow Crossfitter Leah suggested that I try freezing this because it might end up like a gelato.  I need to try this and will report back on whether it works.

My Semi-Primal Husband provided the following testimonial, “this tastes just like the inside of a Ferrero Rocher.  Mmmmm”

Photo courtesy of Sara Salahub

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

In celebration of a very special girl’s birthday – Sio’s (one of the founders of Crossfit Quantum) – I wanted to test out my skills to see if I could do the unthinkable….make a Cupcake using paleo-ish ingredients! What the what?!?! Impossible!  No.  The cake was easy as I used the same recipe as my Pineapple Upside-Down cake (sans pineapple)…it was the icing that was going to be the challenge.  After scouring the internet for recipe ideas, I stumbled upon a world of fellow ‘healthy’ bakers – people whose lifestyle is foreign to me, aside from the fact that I heard Demi Moore might subscribe to this way of life – they are Raw foodies.  I highly recommend using “raw” as a search term when looking for recipes because you’ll find some amazing raw food blogs that can provide wonderful inspiration for Paleo meals.  I found the icing recipe from The Sunny Raw Kitchen blog and modified it a bit.

Ingredients (makes 12 cupcakes)

– 2 Tbsp coconut oil
– 4 Tbsp coconut milk
– 1/2 Cup coconut flour
– 2 Tbsp raw honey or maple syrup
– 1 Tbsp pure vanilla extract
– 3 eggs
– 1 tsp aluminum free baking powder
– 1/2 tsp salt
– 2 whole mashed bananas (very ripe)
– 1/4 C toasted coconut shreds (for the garnish on the icing)
– 1/4 Cup macadamia nut butter
– 1/4 Cup coconut milk
– 2 Tbsp coconut sugar (I found mine at The Big Carrot in Toronto).  You could sub raw honey or maple syrup.
– 1/2 Tbsp lemon juice (or more)
– 1/4 Tbsp 100% vanilla extract
– 1/8 Cup coconut oil


  1. To make the icing:
    1. Melt the macadamia nut butter (especially if you’ve had it in the fridge) so that it’s smooth and easy to mix.  Melt the coconut oil with the coconut sugar.
    2. Mix all of the icing ingredients together thoroughly.  Refrigerate for a few hours until it’s texture is similar to icing.
  2. For the cupcakes:
    1. Pre-heat oven to 350
    2. In a bowl, mix together coconut flour, salt, baking powder, coconut milk, vanilla extract, bananas and eggs
    3. Melt the coconut oil and honey/maple syrup and then slowly add it to the mix.
    4. Mix together thoroughly and pour into greased (use coconut oil or non-stick spray) muffin baking pan.
    5. Bake for about 20-30 minutes – check after 20 minutes because you might have a better oven.  You want to be able to stick a fork into the middle and have it come out dry.
    6. Remove from oven and let it cool completely (otherwise the icing melts off)
  3. To toast the coconut, spread it out on a baking sheet and pop it into the 350 oven for 5 minutes.  Shake it around and put it back in for another 2 minutes or until it’s toasted.
  4. Spread the icing on top of each and sprinkle with toasted coconut


Photo Courtesy of Sara Salahub


More Appreciation…recipes to follow:

Thank you to everyone who attended Paleo Nights – Meat Protein on Saturday!!  I am so grateful for all of your compliments (on the food, of course!).  As you know, we only wanted to cover the costs of the event – since the turnout was more than anticipated (yay!), we ended up with $100 extra which we donated to the Red Cross to support the relief for Haiti.  My company is doing a match, so that’ll be a $200 donation.  

Thank you to Sio for being the best hostess…as always!

Thank you to Crossfit Quantum for organizing this event and asking me to MC!  

Thank you to Sara for taking on the role of paparazzi extraordinaire!  All the pictures I have used are courtesy of Sara Salahub.  Check out her photo blog.

Thank you to my Semi-Primal Husband for being the ‘meat master’ and best husband in the world!

Lastly, thank you to The Healthy Butcher for supplying the wonderful cuts of meat and coupons!

Paleo Duck Hash on Crispy Lettuce Wraps 
Paleo Mini-Elk Meatballs in Sweet & Spicy Sauce 

Grass-Fed Beef Roast – used salt & pepper only. 
Paleo Rapini with Lemon
Puree’d Roasted Parsnips

Primal Pineapple Upside-Down Cake
Primal Cocoa Balls
Primal Gingerbread Cookies

If I can figure out how to add a gallery to this site, I will post all of the pictures.  

Looking forward to the next Paleo Night – details coming soon!

Photo Courtesy of Sara Salahub

Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

I miss chocolate.  Sometimes I fall off the wagon and inhale a large quantity of chocolate – this is not recommended.  What I do recommend is trying Raw Cocoa and that’s what this recipe uses.  They look like Timbits, but they definitely don’t contain any of the same ingredients.  Raw Cocoa has a bitter taste, so I recommend you try a bit before committing to an entire batch.

Ingredients (makes about 25 balls)
– 1 Cup pecans
– 1 Cup of dried apples and apricots (1/2 and 1/2).  Make sure it’s the kind where the only ingredient is apple or apricot.  Sunridge Farms makes a variety of dried organic fruits with nothing added – I know Whole Foods has these.  You want to soak them in water for about an hour to moisten them up – otherwise they won’t break down.
–  2 tsp raw cocoa powder
– 1 tbsp maple syrup
– 1/4 c unsweetened shredded coconut


  1. Soak the dried fruit for an hour – as per above.
  2. In a food processor, grind up the pecans to a fairly fine texture. Stop before you make Pecan butter.
  3. Add the dried fruit, maple syrup and cocoa powder – process until it forms a doughy ball.  You might need to go in and cut up some of the dried fruit if it’s not breaking down.
  4. Take small portions of the dough and roll into little balls – then roll them through the dried coconut.
  5. Enjoy!