Category Archives: Recipes

Sweet Potato Pecan Pie

PALEO SWEET POTATO PECAN PIE (grain, refined sugars and gluten FREE)


  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup coconut oil, melted
  • 2 teaspoons raw cacao powder
  • 1 teaspoon raw organic honey or pure maple syrup
  • 1/4 teaspoon sea salt
  • 2-3 tablespoons ice cold tap water


  • 2 sweet potatoes, about 1.5 lbs
  • 6 ounces full fat RAW milk or cream
  • 1 very ripe banana
  • 1 1/2 – 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 4 egg yolks
  • 1 teaspoon raw organic honey or Maple Syrup
  • Sea salt to taste
  • 1 cup chopped pecans, toasted
  • 1 tablespoon 100% pure maple syrup


Preheat your oven to 350 Degrees Fahrenheit

Wash your sweet potatoes whole and then pat dry. Poke a few holes in the skin with a fork.

Place potatoes on an aluminum foil lined baking sheet and bake for 45-60 minutes or until they are fork tender, remove them from the oven and let them cool.

While they are cooling, make the crust. Place all crust ingredients in a bowl and mix well. Once mixed you want to add in the ice water 1 tablespoon at a time and continue to mix until you get a nice dough that doesn’t stick to your hands, press crust into a pre-greased (with coconut oil), parchment paper lined 9 inch pan.

Remove the sweet potato skins and mash potatoes in a bowl, add milk or cream, banana, egg yolks, cinnamon, nutmeg, honey, and salt and using a hand mixer mix well get a nice and smooth filling, spoon mixture into your pie crust spreading evenly.

Top with toasted chopped pecans and drizzle the 1 Tbsp of maple syrup over the top.

Bake in 350 preheated oven on a cookie sheet for 45-55 minutes or until the internal temperature of the filling is 160-180 degrees.



(Makes aprox. 10 crêpes)

•    1 large green plantain (about 1 cup puréed)
•    3 or 4 whole pastured eggs
•    3-4 Tbsp. melted coconut oil
•    ¼ tsp. sea salt
•    Vanilla (to taste)
•    2- 3 Tbsp. water (whatever is needed to correct consistency so the batter isn’t too thick)


Peel plantains (I find it easiest to quarter them first, then peel w/ a butter knife) place in a blender or food processor with the rest of the ingredients. Puree all ingredients for 2-3 minutes until batter is completely smooth.

Heat pan over medium heat. Lightly spray pan with non-stick spray. Pour 2 oz. (1/4 cup) of crêpe batter into a pan, turn and rotate pan to spread evenly on the bottom of the pan, cook until edges begin to look brown and curl away from the pan. Grain free crêpes take longer to cook than traditional.

Loosen crêpe around the edge with a heat-proof spatula, Gently pick-up crêpe with your fingers, and flip it. Cook other side.

Place crêpe onto a wire rack or a plate too cool. Continue cooking the rest of the crêpes, coating pan with nonstick spray for each one if necessary.

Once the crêpes have cooled, stack them between pieces of parchment paper or waxed paper. Wrap them in plastic and store in a re-sealable plastic bag in the refrigerator for a week and use when desired. [OR] freeze for several months; completely thaw frozen crêpes before carefully pulling them apart.



•    8 oz. cooked ham, chopped
•    1 Cup shredded Swiss cheese
•    1 lb. fresh asparagus spears, trimmed and cut in half
•    Ground pepper to taste
•    10 prepared crêpes (

(For the Mustard Velouté Sauce Topping)
•    4 Tbsp. butter
•    ¼ Cup (2 oz.) all-purpose flour
(*for Paleo use 1 oz. Arrowroot starch; 1/2 the amount of flour)
•    1 Cup chicken stock
•    1 Cup milk
•    ¼ Cup stone-ground mustard
•    Sea Salt
•    Fresh ground pepper
•    Garnish: chopped fresh chives

Drop asparagus spears into pot of boiling/salted water for exactly 3 minutes, then remove immediately and place spears into an ice bath.
Combine Chopped ham, shredded Swiss cheese and pepper in a bowl.
To Assemble: Place ¼ cup ham mixture and 4 asparagus halves down the center of each crepe; roll.
(These crêpes can be filled, covered with plastic wrap, and chilled for 2 to 3 hours. When ready to serve, make the sauce, heat and serve.)
For the Sauce: Melt 4 Tbsp. butter in a pan, add the flour and mix well over heat until flour is cooked and nutty tasting, keeping it blonde.
Whisk the milk and stock into the hot roux. Cook to thicken. *At this point if you are using Arrowroot powder (instead of flour), add Arrowroot powder at this time and cook only until thickened. Whisk in mustard, salt and pepper, keep warm.
To Warm the Crêpes: Place filled crêpes, seam side down on a parchment covered baking sheet and heat at 400° until the cheese has melted and crêpes are warmed through-out.
To Serve: Top warmed crêpes with Mustard Velouté Sauce, garnish with chopped chives and serve.