Mumbo Jumbo Gumbo (Paleo Style)

Bring a taste straight from New Orleans to your table with this Paleo Gumbo recipe. There must be as many kinds of gumbo as there are families in south Louisgumboiana! Maybe more, because each one has its own recipe, using chicken, duck, sausage, beef, seafood and vegetables, depending on what’s available in their refrigerator.  We “think” you’re going to love this paleo version!

Mumbo Jumbo Gumbo..(Paleo Style)
Bring a taste of the Bayou to your table...INCREDIBLE Paleo Gumbo
Write a review
  1. 2 tablespoon olive oil {or butter or bacon grease}
  2. 2 tablespoons butter {or olive oil or bacon grease}
  3. 1 large onion chopped
  4. 6 cloves chopped garlic
  5. 3 tablespoons almond flour
  6. 1 tablespoons coconut flour
  7. 4 strips bacon, cut into 1/4-inch strips or so, coated with 2 teaspoons olive oil {to prevent sticking}
  8. 1 can (28oz) diced tomatoes
  9. 1 chopped red bell pepper
  10. 1 cup chopped celery
  11. 4 carrots chopped
  12. 1 cup chopped Italian parsley
  13. 12 cups chicken broth
  14. 1 pound chopped okra (fresh or frozen)
  15. 2 sweet Italian sausages
  16. 1 chicken breast (1/2 of a whole chicken breast? There’s two, but I use one)
  17. 1 can whole oysters
  18. 1 can whole baby clams
  19. 2 cans chopped clams
  20. 1 can crab meat
  21. 1 pound shrimp, uncooked
  22. 8 ounces craw fish
  23. salt & pepper to taste
  24. Italian seasoning to taste
  25. 4 bay leaves
  26. 1 tablespoon oregano
  27. 1 tablespoon thyme
  1. In a large soup pot cook bacon until fatty parts start to crisp then add, onion, celery, red pepper and garlic until the mixture is tender. Set aside.
  2. In the same pot prepare the almond flour and coconut flour in 2 tablespoons of butter and stir constantly until flour is a light brown.
  3. Add the veggie/bacon mixture you already cooked back into the pot, coating and cooking for another minute or so.
  4. While preparing the vegetables, brown the sausage in a cast iron skillet with 1 tablespoon olive oil. Cut into discs or half discs and set aside.
  5. Season the chicken with salt, pepper and Italian seasoning, and brown in the cast iron skillet with 1 tablespoon olive oil. Chop the chicken into 1 inch or so squares and set aside.
  6. Open all cans of seafood, drain and set aside liquid.
  7. Add the seafood liquid, canned tomatoes, broth, carrots, Italian parsley, and spices and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
  8. Add the okra, return to a boil and simmer for 5 minutes.
  9. Add seafood, chicken and sausage and return to a boil.
  10. Reduce heat and simmer for 5–10 minutes or until the raw shrimp is cooked.
My Healthy Paleo

Caveman swims with the Sharks

We are very pleased to announce that The Paleo Diet Bar is now available at the My Healthy Paleo Stop n’ Shop store. YES the same Paleo Diet Bar that was featured on ….



The Paleo Diet Bar entered the Shark Tank in Season 6, debuting their gluten free, grain free, soy free, dairy free, fiber-rich and protein-rich nutrition bars. Although they did not get a deal, they used the Sharks’ feedback to improve their product.


Click here to buy

Certified PaleoThe Paleo Diet Bar is a gluten free, grain free, soy free, dairy free, fiber-rich, protein-rich and preservative free. Powered by rich-protein sources containing all 9 essential amino acids, they combine the finest all-natural ingredients to strike the tastiest balance without compromising nutritional value.

 The Paleo Diet Bar is exclusively endorsed by Dr. Loren Cordain, the world’s leading expert and founder of the Paleolithic movement, and author of the bestselling books The Paleo Answer, The Paleo Diet Cookbook, and The Paleo Diet for Athletes.

You will find these bars in our store My Healthy Paleo Stop n’ Shop (look under Healthy Paleo Snacks tab)



Don’t be a Bumpkin try this Pumpkin…Pie

This is by far the best paleo pumpkin pie that I have ever made, albeit it is the only paleo-pumpkin-pie-1pumpkin pie I ever made!   This is coming from someone who never really cared for the taste of pumpkin before trying (rephrase devouring) this one.  Simple to make and easy to finish! Light and sweet tooth satisfying, need I say more? 


Don't be a Bumpkin Try this Pumpkin....Pie
Simple and yet delicious! The best damn pumpkin pie I ever made...also my only!
Write a review
  1. 1 (15 ounce) canned pumpkin puree (or 1½ cup homemade pumpkin puree)
  2. 3 large eggs
  3. ½ cup coconut milk
  4. ½ cup honey
  5. 1 tablespoon ground cinnamon
  6. 1 teaspoon ground nutmeg
  7. ⅛ teaspoon celtic sea salt
  8. 1 Paleo Pie Crust, unbaked
  1. In a food processor combine pumpkin puree, and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into Paleo Pie Crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set up
My Healthy Paleo

Give Me the Finger…(Paleo Lady Fingers)

Truly amazing how the smell of something baking or even the name of a partilady-fingers-293x300cular dish can bring back memories of years gone by.  Such is the case for me with these Paleo Lady Fingers.  Memories flash back to holiday dinners (more like feast) spent with all my relatives (heaven forbid if you didn’t show-up) in Grandma’s basement (hey, I am Italian).  After having a typical 19 course meal it was time for the desserts to hit the table.  In addition to the cannoli’s, cassata, and tiramisu were these delicious little treats!  Me and one of my cousins would try to see who could eat the most and always get yelled at by Grandma.  So enough being melancholy MANGIA!

Give Me The Finger...Paleo Lady Fingers
Yields 30
You'll be so happy to get the finger!
Write a review
  1. 4 Pastured Eggs, separated
  2. 1/4 cup Grade B Maple Syrup
  3. 1/4 tsp Baking Soda
  4. 1/2 tsp Pure Vanilla Extract
  5. 1/3 cup Coconut Flour, sifted
  6. 1 tsp freshly ground Coffee
  1. Preheat oven to back at 400 degrees.
  2. Beat egg whites until stiff in a standing kitchen mixer, or with a hand mixer.
  3. In a medium sized mixing bowl, combine egg yolks, baking soda, vanilla extract, and maple syrup. Whisk until combined.
  4. Sift in the coconut flour, and continue to whisk until smooth.
  5. Fold in the egg whites, followed by the coffee grounds.
  6. On a parchment lined baking sheet pipe out 3 inch long cookies with a round piping tube.
  7. Bake at 400 degrees for 13 minutes, or until cookies are golden brown.
  8. Allow to cool and enjoy.
My Healthy Paleo

You Never Sausage a Casserole

Eat spaghetti squash instead of the real stuff??  Are you out of your #@^&!&g mind? I’m Italian, this ain’t going to happen….Trust me when I say that is the “G”kalepastarecipe rated version of my immediate reaction when I first looked into this dish.  However, with my hat in my hand I must confess that after eating this paleo sausage casserole I can honestly say “mangiare” you’re  going to love it! 


You Never Sausage a Casserole (Sausage/Kale Pasta Casserole)
“Eat spaghetti squash instead of the real stuff?? Are you out of your #@^&!&g mind? I'm Italian, this ain't going to happen” Oh, but it did!
Write a review
  1. 1 lb. Italian sausage
  2. 1 medium spaghetti squash, halved and seeded
  3. Extra virgin olive oil, for drizzling
  4. 1 large bunch of kale, de-stemmed, and chopped
  5. 1/2 red onion, sliced thin
  6. 1/3 cup chicken broth
  7. 1/2 cup coconut milk
  8. 1 clove garlic, minced
  9. 2 tsp Italian seasoning
  10. Salt and freshly ground pepper, to taste
  1. Preheat the oven to 400 degrees F.
  2. Place the squash in the microwave for 3-4 minutes to soften. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
  4. Meanwhile, melt the coconut oil in a large oven-safe skillet over medium heat. Add the sausage and brown. Once cooked through, remove to a plate.
  5. In the same skillet, add the onion and sauté for 3-4 minutes.
  6. Next add the garlic, Italian seasoning, and kale and cook for 2-3 minutes to slightly wilt the kale.
  7. Pour in the chicken broth and coconut milk and simmer for an additional 2-3 minutes. Remove from heat.
  8. Stir in the cooked sausage.
  9. Add the spaghetti squash into the skillet and stir well to combine. Bake for 15-18 minutes, until the top has slightly browned.
  10. Serve hot.
My Healthy Paleo

Let’s Bok and Roll (Garlic and Honey Bok Choy)

A taste of the Far East is as close as your local supermarket…Treat yourself to Garlic and Honey Boc Choy!

You’ve probably looked at bok choy dozens of times as you grabbed a head of lettuce gluten-free-garlic-ginger-bok-choy-recipe1or cabbage from the produce shelf and ignored it.  Do yourself a favor and don’t bypass it any longer as it is a superstar loaded with nutrients!   You will find many paleo bok choy recipes that provide you with many recipe options. Regardless of whether you decide to steam it or stir-fry it this is a great source of vitamins and minerals.  This is one versatile veggie!

Let's Bok and Roll (Bok Choy)
Bok choy has a mild, borderline sweet flavor that makes it a great gateway green for people trying to get more leafy vegetables into their diet. It's great on its own as a simple stir-fried side dish, but it also works well with flavorful sauces, cooked meats, and other vibrant vegetables.
Write a review
  1. 1 ¼ pounds baby bok choy
  2. 1 tablespoon fish sauce
  3. 1 tablespoon agave nectar or honey
  4. 1 tablespoon toasted sesame oil
  5. 1 tablespoon arrowroot powder
  6. 2 tablespoons olive oil
  7. ½ teaspoon celtic sea salt
  8. 10 scallions, finely sliced
  9. 2 large cloves garlic, thinly sliced
  10. 1 ½ inch piece ginger, thinly sliced
  1. Slice bottoms off baby bok choy
  2. Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
  3. In a small bowl, combine fish sauce, agave, sesame oil and arrowroot
  4. Make a paste-like slurry dissolving the arrowroot
  5. Heat olive oil in a large skillet over medium heat
  6. When oil is hot, add bok choy and salt
  7. Cook, tossing frequently with metal tongs until slightly wilted
  8. Add scallions, ginger and garlic and stir constantly until fragrant
  9. Stir in sauce and quickly mix with vegetables, until thickened
  10. Serve right away, while hot
My Healthy Paleo

Orange you Curious (Spicy Shrimp)

You needn’t travel to the Orient to experience this tangy sensation…Orange Spicy Shrimp.  In keeping with finding quick paleo recipes this one fits the bill perfectly…change that to deliciously.  oran

You can serve this as the main entree or impress your guests with a mouth-watering appetizer. 


Orange You Curious (Shrimp)
Tantalize your taste buds with this tangy and yet spicy crustacean feast!
Write a review
  1. 3/4 pounds peeled and deveined medium-large shrimp
  2. 1/2 Tbls arrowroot powder
  3. 2 Tbls orange juice, fresh squeezed
  4. 1 Tbls coconut aminos
  5. 1 Tbls honey
  6. 1/2 Tbls rice vinegar
  7. 1 Tbls chili garlic sauce
  8. 1 Tbls olive oil or ghee
  9. 1/2 Tbls fresh ginger, minced
  10. 2 garlic cloves, minced
  1. Place shrimp in bowl and toss with arrowroot powder. Make sure shrimp is evenly coated.
  2. In a small bowl whisk together orange juice, coconut aminos, honey, rice vinegar and chili garlic sauce.
  3. Heat olive oil or ghee in a large non-stick skillet over medium-high heat.
  4. Add ginger and garlic. Stir until garlic becomes fragrant, about 10-15 seconds.
  5. Add shrimp and cook for 3 minutes. Add in sauce and cook for additional 2 minutes.
  6. Remove shrimp with a slotted spoon.
  7. Continue stirring sauce for another 2-4 minutes until it thickens.
  8. Drizzle over shrimp.
  9. Serve on top of baby spinach or fried cauliflower rice
Adapted from Cooking Light
Adapted from Cooking Light
My Healthy Paleo