Katie from Wellness Mama shared her recipe for Zucchini Fritters. Now fritters are always a hit but Katie says these fritters are similar to tater tots or hash browns in taste yet more nutritious. They are also very simple to make and reheat well.
Juicy pieces of pork covered in a flavorful sauce is what you’ll get from this Savory Pan Fried Pork Tenderloin recipe contributed by Gerlinde at Cooking Weekends. Don’t you just love that slightly pink center? (If you rather not use soy sauce, coconut aminos with a little fish sauce makes a great substitute.)
This Spaghetti Squash Casserole from Ashley at My Heart Beets just looks scrumptious and it’s Whole30 compliant. There’s a lot of spices in this recipe so nothing bland or boring here.
It’s not hard to see why this grain-free sandwich bread from Caroline at Colorful Eats was so popular. Kefir is used to give the bread a bit of sour dough flavor and before we discovered paleo, sour-dough bread was my choice when it came to sandwiches, especially during tomato sandwich season. So we may have to give this recipe a test-drive…you know, research.
Made with only three ingredients (contains dairy) this pizza crust recipe from Mellissa of I Breathe…I’m Hungry got a lot of page views last week, even though it was submitted over a year ago! And if this pizza crust looks good to you, then check out her post because since then, she’s made a new and improved version.
Pumpkin Spiced Glazed Almonds would be a big hit at Halloween or for snacking on just about anytime, and Dre at Delicious By Dre made her paleo and vegan version with just 4 ingredients.
Megan at Allergy Free Alaska used dates to make her Dairy Free Pumpkin Spice Coffee Creamer a little thicker and naturally sweet. Megan says “You can use this coffee creamer immediately after making it, but if you can stand it, give it a full overnight in the refrigerator to let the flavors marry. Trust me, it will taste even better!”
Almond milk is one of the ingredients in Megan’s Creamer and Jesse from Out to Lunch Creations shared how to make it from scratch without the preservatives, processed ingredients and thickening agents found in commercial varieties.
Kate from Real Food RN (yes, she is a nurse!) shared her recipe for Raspberry Kvass. Kvass is an ancient, lightly fermented beverage made with bread and similar to beer. But there’s also Beet Kvass that’s reportedly popular in Ukranian homes. We’ve made beet kvass before and it was very earthy. This raspberry version would be a nice, light summer alternative.
We’ve always focused more on the ingredients of a recipe than the photograph, but this image of “Paleo Bangers and Mash” from Home in Disarray immediately caught our eye and apparently many others as well. The recipe was inspired by two top-notch Paleo cooks that we’re very happy to say are also long-time Chowstalker contributors and the above dish definitely combined the best elements from both of those recipes.
Hope some of these recipes inspire you to try something new in the kitchen and lead you to a new blog or two to follow! Based on the recipe contributions from yesterday, it looks like limiting next week’s list to 10 is going to be pretty tough. It’s always such a thrill to see how creative and talented paleo cooks can be!