My Approach To Food
I LOVE creating paleo recipes.
A huge part of a paleo diet is being gluten-free, which I credit to many of the improvements I have seen since I changed my way of eating almost a decade ago. While I am not celiac or diagnosed with gluten intolerance, I feel so much better without it.
I am 100% gluten-free in my daily life.
That isn’t enough, though. you can’t just expect to feel good eating low carb or gluten-free junk food. What is in our food is just as important as what is not in it.
And so many foods labeled gluten-free are filled with processed ingredients…
I stumbled onto the paleo diet because I wanted to make gluten-free healthier. I believe that eating real, unprocessed foods is the way to do it.
We eat a lot of vegetables, eggs, grass-fed meats and healthy fats at our house. And while I myself eat low carb at least 90% of the time, I also have a family – a husband (who does a lot of behind the scenes stuff that makes my sites possible!) and two little girls. They are much more flexible with their carbs, so I also develop recipes with more fruit, starchy veggies, and paleo sweeteners and flours that a low carb diet would not normally allow.
Wicked Spatula is a natural extension of this healthy eating approach, with a focus just on easy paleo recipes.
Interested in more healthy recipes? Check out our contributor, Katie Hale’s, lastest cookbooks!
- Mediterranean Air Fryer: 95 Recipes to Fry, Roast, Bake, and Grill
- Clean Eating Air Fryer Cookbook: 70 Healthy Whole-Food Recipes
About The Paleo Recipes
This blog is dedicated to paleo recipes that are EASY to make. My goal is to show you just how delicious paleo eating can be, without being difficult.
Of course, everything is made with natural ingredients and whole foods. You won’t find any artificial colors, flavors, preservatives, or high fructose corn syrup here.
You may find some older posts with some ingredients that may be controversial for paleo, such as potatoes and a few with cheese. I’m working on converting these to fully paleo for you! I do support the use of grass-fed butter in paleo recipes, but you can easily replace that with ghee if you prefer.
Sweeteners are one of the major ways that paleo recipes differ from low carb recipes. My other site uses natural sugar-free sweeteners (mainly erythritol and monk fruit), whereas here you will only find paleo friendly sweeteners, including maple syrup, honey and coconut sugar.
I’m so excited to share my paleo recipes with you. Eating paleo doesn’t have to be boring, complicated, or tasteless!
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