Paleo Granola

Soaked & dehydrated nuts:
Brazil nuts
…whatever nuts you like, really — EXCEPT for peanuts, which are actually a legume and not paleo-legal.

Filtered water
Lots of kosher salt

Organic shredded coconut (unsweetened) or a whole coconut.

Optional fruit – whatever you like to eat.
First…soak and dehydrate the nuts:

I like to make a lot of nuts at once, as they’re a great paleo snack and this part if time-consuming

prepare a brine 4:1 water:salt – you will want to heat the water a bit for faster absorption of the salt.

In a large mixing bowl, pour the water over the nuts.
Cover and let sit for 5-6 hours (no more than that)
Preheat your oven to 200F at the end of the 5-6 hours
prepare a cookie sheet with a thin layer of olive oil
drain and rinse the nuts in a colander
Spread them evenly on the cookie sheet
You may add sea salt at this time if you like

(note: if you’re only planning on snacking on the nuts (rather than breakfast) it’s fun to add garlic powder, cayenne pepper, paprika, etc.)

Put the nuts in the 200f oven and leave them there for about 24 hours, turning them once during that period.

Soaking and dehydrating nuts make them easier for the body to digest and allows better mineral absorption. This process mimics the nuts being soaked in the ocean, and the laid out on a flat rock in the sun.

At the end of the oven time, put the “snack nuts” in a mason jar and keep refrigerated!
Whatever you want to use for your “granola”, you’ll put in the food processor and pulse for about 5-10 seconds.

How to make coconut milk in 3 easy steps:
(note: check the ingredients in your store-bought coconut milk – even the organic stuff. Make sure there’s no carraggeenan or Vitamin A palmiate or Vitamin D2)

I use shredded coconut – it’s just easier. Make sure it’s unsweetened and has only the one ingredient.

In a blender, add 1 cup shredded coconut and 1 cup warm-hot water (not boiling!)
Blend on high for 2-3 minutes
Put a cheesecloth over a bowl and dump the contents of the blender into the cheese cloth.
Squeeze the milk thru the cheesecloth and into the bowl.
What’s in the bowl is your coconut milk!

You can use the coconut that’s left in the cheesecloth in the blender again but this time with ½ cup water, repeats the steps above.

This coconut milk is far more delicious and better for you than what you’ll buy in the store.

If you’re industrious, you can put the spent coconut thru the food processor, then in a pan and into the oven for a few hours on low to make it coconut flour.

For your breakfast, cut up your fruit and put it into the bowl with your chopped nuts, pour coconut milk over the top and you have a very filling, nourishing paleo breakfast!

Chicken in the Pan

My mom used make this chicken as a ‘safety dish’ when we were kids. I grew up in suburban New Jersey with one older sister, and were very picky eaters. Needless to say, I’m not picky anymore, except about making good food that reminds me of people I love. Like my Mom. So, here goes.

min 1/2-pound chicken cutlets, pounded thin
Italian breadcrumbs
1 egg per 1/2-pound of cutlets
1/4-cup Milk or milk substitute for every egg
Olive Oil

Rinse the chicken, and set aside. On a separate plate, pour about a 1-1/2 inch pile of breadcrumbs. Whisk together egg and milk in a bowl. Dip chicken into egg, cover well with breadcrumbs.

In a non-stick skillet or everyday pan, pour a 2-second count of olive oil into pan, or until bottom of pan is nicely coated. Heat at medium heat for about 1-2 minutes. Add chicken to pan. Cook until brown on either side, about 2 mins per piece. Add more olive oil if needed.

Should take about 15-20 minutes from prep to finish, assuming you have less than 1 pound of chicken. I like to make some pasta or couscous while the chicken is cooking, and a nice salad.

Happy Eating!

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