Category Archives: Random Recipes and Ideas

Paleo Snacks

Here are a few of my favorite Paleo Snacks. I love to snack, so I have to get creative. I know a few of these aren’t completely Paleo, but I try my best.  Share your ideas too, I need more!

  • Lara Bars (Every flavor I have tried I like. Favorites include Coconut Cream Pie, Blueberry Muffin)
  • Olives
  • Salami
  • Edamame
  • Carrots and Hummus
  • Macadamia Nuts
  • Cranberries
  • Smoothies with Coconut Milk
  • Hard boiled eggs
  • Guacamole Dip

Two Minute Tuna Salad

I didn’t end up posting a full menu this week, but this is what I whipped up for dinner tonight. It took longer than two minutes if you count boiling the eggs, but it was simple, easy and delicious. I made leftovers so I can have it again tomorrow. Yum!!


Compliments of Every Day Paleo.


Two Minute Tuna Salad

4 – 6oz cans tuna, drained and crumbled (I use Wild Planet Brand which I happily found at Costco!! Also feel free to use canned or fresh wild caught salmon)

4 hardboiled eggs, diced

1 large head red leaf lettuce (or other lettuce of your choice), torn into small pieces

2 big handfuls of spinach

5 celery stalks, diced

1/3 cup extra virgin olive oil

3 tablespoons apple cider vinegar

2-3 garlic cloves minced

3 tablespoons capers

Sea salt and black pepper to taste

1. In a large salad bowl add your torn lettuce, spinach, and celery.

2. To the salad bowl, top the lettuce with the crumbled tuna and diced eggs.

3. In a small bowl, whisk together the the olive oil, vinegar, sea salt, pepper, and minced garlic.

4. Drizzle the dressing over the salad, add the capers, toss together and serve!!

Salmon with Coconut Cream Sauce

Who doesn’t like anything with “Coconut” and “Cream” in the recipe title!? This recipe was to die for. I licked my plate clean.

Thank you to the folks at for this recipe!



  • 1 lb salmon fillet (wild caught)
  • 1/4 tsp sea salt (optional)
  • 1/4 tsp freshly ground black pepper
  • 2 tsp coconut oil
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • zest of one lemon
  • juice of one lemon
  • 1/2 cup coconut milk
  • 2 Tbs fresh basil, chopped


  • Preheat oven to 350℉.
  • Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.
  • Heat a medium sauté pan over medium heat.  When pan is hot, add coconut oil, garlic and shallots.  Sauté until garlic and shallots soften, about 3-5 minutes.
  • Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.
  • Reduce heat and add basil.
  • Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.