This is one of my favorite risottos. It is rich and creamy. Amazing taste!

  • 3 tablespoons butter
  • 1/2 cup peaches, finely diced
  • 1/2 medium onion, chopped
  • 1 chopped garlic clove
  • 1 head finely diced cauliflower
  • 1 ounce chopped prosciutto
  • 1 tablespoon fresh basil, chopped
  • 1/4 cup mascarpone
  • 1/4 cup dry white wine
  • 1/4 cup vegetable broth

  • Make the Cauliflower “Rice". Using a food processor or a grater, grind the cauliflower until it is rice size
  • Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add finely diced peaches, chopped onion, and 1 chopped garlic clove. Cook for 9-10 minutes, stirring frequently, until liquid is thickened.
  • Add  finely diced cauliflower, broth and  dry white wine. Cook until it starts to reduce approximately 10 min.
  • Stir in 1/4 cup mascarpone  and 1 ounce. chopped prosciutto; top with fresh basil

It is a hearty salad with the star ingredient - chicken livers. It's delicious and full of nutrients. Give it a try!


1 pound chicken livers (washed and cubed)

romaine lettuce

2 tablespoons
coconut oil

1 tablespoon balsamic vinegar

1/4 cup pine nuts

2 cups grapes




  1. Saute chicken livers in coconut oil until browned on both sides. Add the vinegar to the pan and stir. Add the grapes. Season with salt and pepper.
  2. Arrange the salad leaves on serving plates.
  3. Arrange the chicken livers on top.
  4. Sprinkle toasted pine nuts over the salad leaves.
  5. Serve
You can make the jerk marinade  a day in advance which will allow the chicken to get tender and juicy.


4  skinless, boneless chicken breasts4 garlic cloves, minced

1/4 tsp cayenne pepper
1 tsp ground sage
1 tsp dried thyme
1 tsp allspice
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp paprika
1 tsp ground cumin
1/4  tsp sea salt and ground pepper, to taste
1 Tbsp honey
juice of 1 lime

  • coconut oil for frying
  • 2 bell peppers , sliced into strips
  • 1/2 fresh pineapple, peeled and cut into small chunks
  • 1 large red onion,  sliced

  • Combine all ingredients for the jerk chicken  in a zip lock bag; add chicken and toss to coat. Refrigerate chicken to marinade several hours, or up to 24 hours.
  • In a large saute pan, heat coconut oil  over medium heat. Add pineapple chunks and sliced onion. Cook until pineapple and onions start caramelizing. 
  • Add bell pepper strips and cook for about 5 minutes. Remove from the pan.
  • Remove the chicken from the marinade bag and add the chicken and its marinade to the pan, cook for about 2 minutes per side or until the chicken gets a nice caramelized crust.  Season to taste.
  • Add pineapple mixture to the chicken. Serve immediately.

Meatloaf with eggs inside

1 egg
1 medium onion
3 tablespoons grass fed butter
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 pound grass fed ground beef
 2 boiled eggs

1/4 cup goat cheese

1 T tomato paste
sea salt

1 tsp smoked paprika
2 T homemade ketchup


Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 2 eggs for 7 minutes.

Peel and chop the onions, and grate the carrot. Heat butter in a saucepan and cook the onion  until translucent, sprinkle with salt and pepper.

Put the ground beef into a bowl, and add the onion mixture to the bowl and work everything together with your hands.

Add raw eggs, salt, pepper, paprika and mix again

Divide the mixture into 2, spoon one half of the mixture into the bottom of greased loaf. Form small indentations for the hard boiled eggs and place eggs in a straight line down the middle of the pan lengthwise. Crumble the cheese evenly over the eggs.

Pack the remaining meat mixture  so that everything is completely covered, pressing to form a smooth surface.

Now spread ketchup on top of the loaf 

Bake for 50 min, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes.

Paleo shamrock shake
This is a great delicious healthy version of shamrock shake. Happy St. Patrick's Day, everybody!


2 cups coconut milk

1 cup of ice

1 ripe banana

a handful of fresh parsley (for coloring)

2  Tablespoons  pure raw honey

pinch of nutmeg

1 tsp pure peppermint extract

Place everything in the blender and blend until smooth.

These are by far my favorite chocolate cupcakes. They are so easy to make and ridiculously delicious.

Ingredients (makes about 12 cupcakes)

  • 2/3 cup coconut flour
  • 1/2 cup  cacao powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 5 eggs
  • 1/2 cup coconut oil melted
  • 3/4 cup raw honey
  • 1/2 cup brewed coffee
  • 1 tablespoon vanilla extract

You can't go wrong with this recipe. Ground beef and grass fed cheese work in unison together. One big beef patty Italian style. You can even incorporate chicken livers in your ground beef crust since organ meats offer many health benefits.


 2 pounds grass fed ground beef
1 clove garlic, minced
1 Tbsp basil
1/4 cup onion, finely chopped
2 eggs
sea salt and pepper to taste

  • 1 Tbsp  olive oil
  • 1 cup chopped kale
  • 1 sliced green onion
  • 1/4 cup diced roasted red pepper
  • Sea salt and black pepper
  • 2 whisked large eggs
  1. Heat oven to 350 degrees. In a small ovenproof nonstick skillet heat the oil over a medium flame. Add the green onion and kale and cook until it begins to soften, about 2 minutes.  Add red pepper and cook until heated through. Season with salt and pepper.
  2. Pour the egg mixture over the vegetables in the skillet covering them evenly transfer skillet to oven. Bake for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley (optional)

I think making perfect brownies is an art. Some come out dry, some chewy, but to make perfect paleo brownies is an even more complicated task. I tried many recipes until I've finally found a perfect one for me. It tastes even better refrigerated. You can top it with any berries, or just eat it plain.


  • 9-10 medjool dates, pitted
  • 1/2 cup of whole milk organic yougurt
  • 3 eggs
  • 1/2 cup coconut oil
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon fine celtic sea salt
  • 1/2 cup brewed coffee


  1. Preheat oven to bake at 350.
  2. Place the medjool dates in a food processor and pulse until thoroughly pureed.
  3. Add whole milk yogurt and continue to pulse until blended with the dates.
  4. Add eggs, coconut oil, honey, coffee, apple cider vinegar and vanilla and continue mixing.
  5. Add coconut flour, cocoa powder, salt, and baking soda. Blend everything together until you have a smooth batter.
  6. Grease a 8 x 8 baking dish with coconut oil and pour in the batter.  Spread evenly.
  7. Bake for 30 minutes. Insert a toothpick to check doneness.  
  8. Let cool completely before cutting.

These brownies will taste even better once refrigerated overnight.


8 ounces baby spinach

8 slices bacon, cooked and chopped

1/2 red onion, thinly sliced

2 hard-boiled eggs, sliced

6–8 medium white mushrooms, cleaned, trimmed, and
thinly sliced