My Favorite Paleo Recipes

What is Paleo?

It's a name for how many people with lots of food sensitivities have to eat. I don't eat any grains, dairy or beans. This is an anti-inflammatory diet. And it truly helped me feel tons better. 

Today, I want to point you to some other websites that I think have amazing grain-free, dairy-free recipes.

If you have to go Paleo, this is a great place to start. Danielle has ulcerative colitis in remission through diet. Never has any recipe I've done from her failed! Try the Apple Spice Coffee Cake. Grab her cookbook here.

If you have to be nut free as well, there are options for that on her site.

I strongly recommend trying this out if you have any autoimmune or -itis issues. Many people see great results taking care of their bodies eating whole foods, and reducing processed foods.

Gluten Free Baking Hack

So, do you crave that chocolate cake, or those special chocolate chip cookies? Ok, I like chocolate, but it goes to any baked goodie you enjoy. What's holding you back?

  • Past experience with gritty, gooey results
  • Feeling defeated by the gluten free lifestyle
  • Not wanting to bake for yourself
Here's a little hack for you:

Take any baking recipe and replace the all purpose flour with this flour blend. It's a one for one gluten free flour blend. You don't have to change anything else in the recipe. 

Now GO! Make yourself some stuff. And show us your creations in our Thriving With Food Sensitivities Facebook group.

My mom made me an amazing GF cake for my 10th anniversary. Check it out here.

Pizza Without Grains is Not Impossible!!

Hello there! I was out of commission on Friday, so I wanted to hop on in here and let you know why, and also share with you the amazing pizza crust recipe. I sure wish I could remember where I found it, but it's so simple I memorized it!

I'm doing a 30 day elimination diet, actually a modified Whole30. And the detox reaction made me feel pretty rough on days 3 and 4! Feeling great now, and happy to be able to say that! If you want to follow the journey with this, hop on into Thriving with Food Sensitivities on Facebook, and check out my daily posts.

On to the pizza!


2 eggs 
2 tablespoons olive oil
1 teaspoon of salt
2 cups of almond flour (not almond meal) 

Beat the eggs and olive oil together. Add the almond flour and salt and stir. Don't use the whisk here. It's too thick. Spread on an oiled pizza stone or sheet pan. I like to put parchment paper on top of it, and use a rolling pin to get it as thin as I can.

Put it in a 350 degree oven for about 15 minutes. It will bubble around the edges and brown slightly. When I pull it out, I like to run a knife under it to release it from the pan. This makes a big difference when you want to eat it.


1 can of tomato sauce
1/4 teaspoon of any Italian herbs you have. I use basil, parsley, thyme, garlic, rosemary, oregano, marjoram. You can add them all!

Mix in a pint jar. You'll have enough for 2 pizzas.


I absolutely love to caramelize some onions and add red and yellow peppers, garlic and some sort of meat. I sauté all that up good and well done.  

The cheese on this pizza is Trader Joes fake mozzarella!

Put it all together and cook until ready. Usually about 15-20 mins. 

Hint: You can use this recipe for pie crust, or crackers! If you use it for crackers, add some salt and rosemary on top before cooking!

Grain Free Chocolate Cake in a Mug

So, I've always loved chocolate cake. I have a problem. It's something I could eat every day. 

When I found out I couldn't eat grains or dairy, it was a depressing time. But, I found and edited this recipe and it really fits the bill.

Chocolate Cake in a Mug
Depending on how desperate you are, you can preheat your oven at 350, or you can cook this in the microwave.

2 Tablespoons oil of your choice, butter, olive oil, avocado oil, coconut oil, etc.
1 egg, whisked
1/4 teaspoon vanilla extract
2 Tablespoons honey or maple syrup
3 Tablespoons almond flour
2 Tablespoons cocoa powder
1/4 teaspoon baking soda

  • Coat your mug (I happen to use a bowl) with the melted butter or oil. If you're going to cook it in the oven, split it between two ramekins.
  • Whisk the egg and add the vanilla and honey or syrup.
  • Add the dry ingredients and stir until well blended.
  • Pop that thar thing in the microwave. Mine takes a minute and a half on high. OR put it in a 350 degree oven for about 15 minutes.
You can melt some chocolate chips and pour them over the top. Yum....

Love to hear what you think of this cake in a mug. I've gotten to the point where I am super satisfied with half a serving of this.

Are you struggling with your food sensitivities? Hop on into my Thriving with Food Sensitivities group on Facebook.

Dairy Free Chicken Bruschetta

I've almost forgotten about dairy. Almost. There's no substitute for cheese. I don't believe otherwise. Hopefully someone in the blogosphere will tell me a great alternative, but until then, I will only hold out hope that its possible to make that creamy, cheesy goodness without dairy... and soy, thank you very much.

Anyhoo.... I made this recipe last night, and it's not just dairy free. It's gluten free, and all the other frees. And it's amazing. Have you ever made a balsamic reduction? Seriously one of the best things ever... so easy, and it's really sweet as anything... so much so that I'm imagining it on raspberry sorbet instead of chocolate. That's a big reach for a chocoholic like me.

This recipe is from A Life of Happenstance, and I can't wait to try more of her recipes!

You season your chicken with salt, pepper, basil and olive oil. The bruschetta is simple too: tomato, red onion, fresh basil, garlic, salt, pepper and balsamic vinegar. EASY as pie! 

Baked Chicken
4 chicken breasts (should be 1 ½ to 2 pounds)
1 Tablespoon dried basil
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
Tomato Topping
1 pound roma tomatoes, deseeded and chopped (should be about 2 cups worth)
1 garlic clove, finely minced
¼ cup chopped red onion
10 basil leaves, chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
Balsamic Vinegar Glaze
1 cup balsamic vinegar
Allow the chicken to rest at room temperature for 10 to 20 minutes. This will allow for even baking and a juicier chicken! Pat both sides of the chicken dry with a paper towel and place in a baking dish.
Preheat oven to 400F. In a small bowl mix together the dried basil, salt, and ground black pepper. Drizzle the olive oil over the chicken and rub it in with your fingers. Sprinkle the dried basil mixture over the chicken breasts and then flip the chicken breasts over and repeat.
Bake for 20 to 35 minutes until the chicken has reached an internal temperature of 165F and is no longer pink. The size and thickness of your chicken breasts will determine your cook time!
Remove from the oven and cover the baking dish with aluminum foil. Allow to rest for 10 minutes before serving.
Tomato Topping
Place all of the topping ingredients in a bowl and mix until well combined.
Balsamic Vinegar Glaze
Pour the balsamic vinegar into a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer for 5 minutes or until the vinegar has reduced by half.
Remove the glaze from the heat and cool for 5 minutes.
Drizzle the glaze over the chicken breasts and top with the tomato topping. Serve while the chicken is still warm.
Leftovers can be kept in tightly sealed containers in the refrigerator for 3 to 5 days.

Word to the wise: double the glaze!!

Need more help with your sensitivities? I'm here for you! Thriving with Food Sensitivities 101 will help you figure out what's going on, and you'll get a food journal, plus a menu planning module added in. Enjoy!
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