Tag Archives: kid friendly primal

Primal friendly bake sale treats

29 Mar

I love any opportunity to cook or bake for others. When a bake sale comes up I usually jump at the chance. This one was a bit challenging for me since I gave up honey for Lent, but a great exercise in willpower nonetheless!

Here are two easy options sure to please both kiddos and adults, while not compromising your inner desire to free the world from processed sugar and grains. It’s a shame my own kids picked out cake pops instead, but hey—remember it’s all about balance!

1. Almond Flour Honey Sweetened Trail Mix Cookies

  • 2.5 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 Tbsp pure vanilla extract
  • 8 Tbsp coconut oil (or butter, or ghee) melted
  • 1/2 cup honey
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts
  • 1/2 cup dried cranberries or cherries

Preheat oven to 350. Combine first three ingredients in large bowl. Mix together vanilla, melted oil, and honey and combine with the dry ingredients. Fold in remaining ingredients. Roll into small balls, flatten slightly and place on parchment lined baking pans. Bake for 10-12 minutes until golden brown. Makes about 2 dozen small cookies.

For some versatility:

  • Forego the honey to make a savory scone type treat (did this on accident once and was pleasantly surprised with the results!)
  • Use any “trail mix” ingredients: dark chocolate chips, almond slivers, raisins, chopped apricots…..

2. Homemade Larabar balls

Original Cookie Dough Flavor recipe here. Try adding 1 Tbsp of coconut oil instead of the water for added richness, and to make the mixture stick better.

Mocha Cocoa Flavor

  • 2 cups nuts of your choice
  • 1 cup pitted dates
  • 1/2 cup unsweetened coconut
  • 1/4 cup cocoa powder
  • 2-3 Tbsp coffee grounds
  • 1 tsp sea salt
  • 1 Tbsp coconut oil
  • 1 Tbsp pure vanilla extract

Pulse nuts in food processor. Add remaining ingredients and pulse until finely ground, and mixture starts to clump together. Form into balls OR flatten in parchment lined 8×8 pan, refrigerate 1-2 hours, and cut into bar shapes.

Happy Thursday,


Moroccan lamb burgers

7 Mar

I had some ground lamb burning a hole in my freezer and it was a beautiful day for grilling outside. So, after reviewing several different versions of ground lamb recipes, I came up with this one. It turned out super yummy and my family deemed it absolutely suitable for repeating again (that’s how we judge things…they tell me if they want to ever see it on the table again!) So, I thought I’d share it with you. It’s a fun twist on a traditional hamburger that will send your taste buds soaring in quite a few different directions.

2 lb. ground lamb
1 small onion, finely diced
1 Tbsp dried mint
1 Tbsp dried cilantro
1 Tbsp green curry paste
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
1/4 tsp ground cardamom
1 tsp salt
1/2 tsp pepper
1/2 cup shelled pistachios, finely chopped (I pulsed mine in the food processor to get them nice and fine)

OR for the spices, I stumbled upon this great mix the other day that will save you some time with the measuring spoons. I would substitute about 1 1/2 -2 Tbsp in this recipe for the cinnamon through cardamom.

Combine all ingredients in a large bowl. Fire up your outdoor grill or indoor grill pan if the weather isn’t cooperating. Form meat mixture into desired burger shape (or alternatively–you could do kebabs!). Cook approximately 5 minutes each side to desired doneness. I served mine on a bed of spinach with feta cheese and Tahini yogurt sauce (see recipe below), carrots/cucumbers for extra dipping, and cauliflower “rice” sautéed with butter, onion and a bit of each of the spices used above.

Easy Tahini yogurt sauce from a recipe Leigh once gave me:

1/2 cup plain Greek yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1/4 tsp salt
1 tsp garlic powder
1 tsp cumin

Enjoy the day,


Crackers two ways

5 Feb

Since we started the primal lifestyle I truly have not looked back. I can easily look past bowls of pasta, insulin spiking desserts, and loaves of bread.

However, I will be the first to admit that there are times when I wish I had something to snack on besides a handful of nuts, carrots and cucumbers, or beef jerky.

So, with that said, I present almond flour crackers:  a salty version that would accompany yesterday’s baba ganoush fabulously for part of a Super Bowl spread, and a sweet version to bring back childhood memories of graham crackers and milk with Grandma.

These should come with a warning label though: only to be made on occasion and not on a regular basis, can be addictive! Even my “suspect of everything almond flour” seven year old requested I make her the “super yummy” crackers for her birthday party. Now, that is what I call proof!


Almond Flour Garlic and Herb Crackers
(recipe inspired by my amazingly talented sister-in-law at Roost blog)


2 cups almond flour
1/2 tsp salt + some for sprinkling
1 tsp garlic
1 tsp dried thyme
1 tsp dried rosemary
2 Tbsp olive oil
2-3 Tbsp water

Preheat oven to 350. Combine dry ingredients, stir in olive oil, and slowly add in water until a sticky dough forms. Flatten dough on parchment lined baking sheet, place another sheet of parchment paper on top, and roll out to desired cracker height (for best results, roll out as even as possible to achieve uniform doneness when baking). Cut dough into desired cracker shapes. There is no need to transfer the shapes, they will break apart easily after baking. Sprinkle with sea salt and bake for 20-25 minutes, or until golden. Cool, break apart, and enjoy!

Almond Flour “Graham” Crackers


2 cups almond flour
3-4 tsp cinnamon
1/2 tsp sea salt
4 Tbsp softened butter (at room temperature)
2 tsp pure vanilla extract
2 Tbsp honey

Preheat oven to 350. Combine dry ingredients, cut in softened butter with pastry blender or fork, add vanilla and honey, and form into a ball of dough.  Place dough on parchment lined baking sheet, place another sheet of parchment paper on top, and roll out to desired cracker height (again, as uniform height as possible–although I admit to liking the “burnt” edges!). Cut dough into desired cracker shapes. Again, no need to break them apart prior to baking. Sprinkle with a bit of sea salt (this is optional but I swear my kids saw it, assumed it was sugar, and dug right in) and bake for 20-25 minutes or until golden. You can also optionally prick crackers lightly with fork prior to baking for a more authentic graham cracker look! Cool, break apart and enjoy before your kids clear the whole plate while you’re doing the dishes…


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