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Cassava Flour Tortilla

It is so amazing to find a grain free flour that can be used to create a traditional flour tortilla. The taste and texture are so close. It is a perfect substitute. I took my old flour tortilla recipe and substituted ingredients and a little bit of quantities and here you have it. Four ingredient perfect flour tortillas.

What is cassava flour? It comes from the cassava root. Tapioca also comes from the cassava root but is just the starch. Cassava flour is made using the whole root.

Cassava Flour Tortilla

4 c Cassava Flour (There are a few brands I have seen Ottos Cassava flour or Moon Rabbit) or I have found a brand called OLA-OLA in Asian Markets.
1 tsp Sea Salt
3/4 c Palm Oil Shortening (I have used both Native Red Palm Shortening and Spectrum)
1 c Hot Water

Mix together the Cassava Flour and salt. Using your hands mix in the Shortening until the mixture is crumbly in texture (like cutting butter into flour for a pie crust). Then add in the hot water, 1/2 at first and then little by little until reaching a texture that feels like play dough. You want it smooth without being sticky, but you want it to hold together as you roll it out.


Next make a small ball of dough. Place between 2 pieces of parchment paper. Using either a tortilla press or a rolling pin, flatten into a tortilla shape. I used a tortilla press and made small tortillas. Preheat on medium heat a skillet or a comal. Peal the tortilla off of the parchment paper and place in the skillet or on the comal. Cook until small bubbles start to appear (about 1 minute or so) then flip to cook the other side. Repeat process until all your tortillas are cooked. Use as a wrap or fill with your favorite taco ingredients. Store left over tortillas in the refrigerator or freezer.

Makes approximately 25 small tortillas.

Easy Paleo Pan Fried Salmon

I love Salmon. This is one of my favorite ways to make it. It is fast, full of flavor and I don’t over cook it. (Something I tend to do, when I bake salmon)

1 Salmon Filete with the skin on
1/4 tsp lemon pepper
1/4 tsp sea salt
1/4 tsp dried parsley
1 T coconut aminos
1 T coconut oil
optional 1/4tsp chile powder or 1/4tsp chipotle powder


Place the coconut oil in the pan over medium heat. Lay the salmon in the pan skin side down. Pour on the coconut aminos then add the other seasonings on top. Add either of the chile powders if you want a little bit of spice. I enjoy both, types of chiles, totally up to you and usually make it for myself and my husband with a kick, and leave it off for the kids. Cover the pan and let it cook about 3 min. Check it and see if it is almost done. You can carefully use a fork to see if it the fish flakes. If it does remove it from the heat. If it still needs a bit more, I like to flip it over and give it another 2-3 min. I love how the coconut aminos creates a semi-caramelized top to the salmon. Check again and serve. I served it with my roasted shaved brussel sprouts.

Chipotle Shrimp

I must confess I am on a Chipotle seasoning kick. It is smoky, spicy (without being too hot) and just plain delicious. Tonight we made shrimp with roasted garlic, lime, smoked paprika, sea salt and of course chipotle.



2 T olive oil
1/2 tsp ghee
1 lb shrimp (I used wild caught with the shell on, but you can use whatever you like)
2 heads of garlic
1/2 tsp sea salt,
1/4 tsp oregano
1/4 tsp smoked paprika
1/4 tsp chipotle powder
juice of 1 lime
2 T olive oil

Heat the olive oil and ghee in a skillet on medium low. (I use stainless steel). Cut the end off of the garlic heads and place in pan with the oil and cover the pan. Let it cook until the garlic is soft and cooked through. This will take 10 min or so. If the pan gets too hot and starts to burn turn it down. While the garlic is cooking, toss the shrimp with all the other ingredients. Once the garlic is cooked through, add the shrimp. Cooking about 2-3 minutes and then flip over for another 2-3 minutes until shrimp are bright pink. Shrimp with the shell on will take a bit longer than shrimp that is peeled. So just keep an eye on it. Serve on tacos, alone, or with a side of whatever veggies you like. We had it tonight with whole steamed artichokes.


Almond Horchata

Typically horchata is a sweet drink made with white rice, cinnamon and sugar. Sometimes almonds are added to the rice drink to give it a little different taste. I make mine purely out of almonds, a cinnamon stick, and coconut sugar (I am sure honey would work just as well).
Almond Horchata

1 c almonds
4 1/4 c Filtered water
1 cinnamon stick
1/2 c coconut sugar

Place almonds and cinnamon stick in a glass jar, or dish. Add just enough water to completely cover the almonds with about 1/2 inch of water above them. Soak at least 8 hours or over night. After soaking, drain the almonds and cinnamon stick and place in a blender with the 4 1/4 c filtered water and coconut sugar. Blend for about 1-2 minutes. The time will depend on your blender. Strain the mixture using a milk bag, cheese cloth or thin dish towel. Store in a glass jar for 4-5 days. I love to drink this over ice. For an extra adult treat add a splash of Ammaretto or Kahlua. That will make it not Paleo, but a nice treat to enjoy occasionally.

Paleo Chicken Taquitos

Who doesn’t love crispy taquitos? These are made with my no-corn paleo tortillas lightly fried in coconut oil and then baked to crispy perfection.




8 Paleo Tortillas (I used my Paleo no-corn Tortillas, but you can substitute any you like)
2 Chicken Breasts or Thighs
1/2 tsp Oregano
1/2 tsp Onion Powder
1/2 tsp Cumin
1/2 tsp Sea Salt
Coconut Oil
Serve with Salsa, Guacamole and Cashew Cream Sauce

Cook the chicken with the spices. I like to put it in a crock pot with a little bit of water, (just to keep it from burning) and the spices along with the salt. I cook it on high for 4 hours or if I am going out for the day on low for 8 hrs. You could also boil the chicken or bake it. You just want to have it cooked and shredded before assembling the taquitos.

Pre-heat the oven to 350 degrees.

In a pan large enough to place the tortillas, add enough coconut oil so that it is about 1/4 in deep. Heat on medium until it is hot enough to fry the tortilla. If you place a little piece of tortilla in the oil, it should immediately start to bubble. Once the oil is hot enough, lightly fry the tortillas one at a time, only 10-15 seconds at a time. You only want to soften them up a bit, not fry them until they are crispy. Let the tortillas drain on a place covered with paper towel until you are ready to assemble the taquitos.

Assemble the taquitos by placing about 1 T of shredding chicken into the center of a tortilla, then roll it up and place it on a baking sheet. Do this until all of the tacos are ready. Then place in the preheated oven and bake for 30 min, turning once half way through the baking time. If they are not crispy enough after 30 min, give them another 5 min or so. Serve with a side of salsa, guacamole and cashew cream sauce. Enjoy!

Paleo Poblano Chile Cauliflower Rice

My sister in law’s mother in Guadalajara Mexico makes the most amazing green rice using a poblano chile. The rice is cooked in a beautiful poblano chile, onion broth and then topped with Mexican cheese and Mexican cream. It is delicious. The Poblano give it am amazing flavor without being too spicy. I wanted to recreate it using cauliflower and change it ever so slightly to make it Paleo friendly.


1 Head of Cauliflower
1 Poblano Chile
1/2 Medium Yellow Onion
1/2 tsp Sea Salt
1/4 c Chicken Stock
1 T Coconut Oil
3 T Cashew Cream

In a blender or food processor, bled the Poblano Chile, Onion, Sea Salt, and Chicken Stock. Grate the cauliflower either with a hand grater or in the food processor. Heat the coconut oil over medium heat and add the Poblano Chile mixture. Heat until it is simmering. Add the Cauliflower and a cook altogether until the liquid is gone and has mixed into the cauliflower and the cauliflower is cooked through. Add more salt and fresh ground pepper to taste. Serve with a drizzle of cashew cream on top.

Cashew Cream

Cashew cream is so easy to make and in Mexican cooking it replaces almost anything that calls for crema mexicana.

1 c Raw Cashews (I use cashew pieces, just because they are less expensive than whole cashews)
Water to cover the Cashews
1 C water
pinch of salt

Place the cashews in a glass bowl or jar and add filtered water until they are covered with about 1 inch of water on top of the cashews. Let sit on the counter or in the refrigerator for a minimum of 2 hours up to over night. Strain the cashews and place in a blender or food processor. Add 1 cup of fresh filtered water and blend. About 1-2 minutes. The water with mix and you will be left with a beautiful cream. Store in an airtight container in the refrigerator up to a week.

I use this drizzled on my tacos and in my Green Poblano Cauliflower Rice. Another favorite use in in a Paleo Artichoke dip from the Paleo Spirit blog.

Kale Salad

Kale. It seems to be a very polarizing leafy green. People either love it or hate it. I happen to be one who loves it. This is a super simple salad, but beautiful and delicious. I first had it years ago at our dear friends Camilo and Heather’s house. Thanks guys!




1/4 lb of kale (any variety, this is a green leaf kale, but dinosaur or read leaf work just as well)

20 or so grape tomatoes cut in half

1 diced avocado

4 T olive oil

Juice from 1/2 lemon

1/2 tsp sea salt



Stem and chop the kale leaves. Squeeze the lemon juice and add the olive oil. Mix it with your hands to massage it into the leaves. (This softens the kale a bit) Add the rest of the ingredients. Toss and enjoy.




Killer Fajita Seasoning


This is my favorite Fajita seasoning. Well, it may be my favorite all around seasoning. I have been known to put it on more than just chicken. I make a lot of it and store it in a jar, so it is ready when I need it. This recipe will give you enough to use once, but feel free to double, or triple it to have some extra on hand.


Paleo Fajita Spice Mix


1 T Sea Salt

1 T Black Pepper

1 T Oregano

1 T Garlic Powder

1T Onion Powder

1 T Coriander

1 T Cumin

1 tsp Smoked Paprika

pinch of Cheyenne Pepper (more if you like it spicy)

2 T Coconut Oil

Juice from 1/2 Lemon



Mix together all of the spices and set aside.  (The dry mix is what you can save and have on hand when ready to use). First add the  coconut oil and lemon juice then generously add the spice mix so that is is evenly spread and refrigerate the dish until ready to use. It is best to let marinate and hour or more, but you can use right away.

Pescado a la Veracruzana (Veracruz Style Fish)

This on one of my favorite fish dishes. It is so flavorful and pretty, I just love the colors. I use Talapia, just because it is easy to get. However, when I travel to Veracruz and when I can find a beautiful fresh filete I use red snapper, the traditional fish of choice. It is truly delicious!



4 Talapia Filetes

1 Lime

2T Coconut Oil

1 Small yellow Onion

2 Garlic cloves

1 Large Red Pepper (Or any color you like)

2 Large Roma tomatoes

1/2 C Green olives (Manzanilla work great)

2T Juice from the green olives

2 T Capers

1 Serrano chili minced with or without the seeds depending of it you want it spicy or not. The seeds will give it some heat. Taking them out will just leave a great flavor without the heat.

2 Bay leaves

1 1/2 tsp Oregano

1 1/2 tsp salt divided

1 Handful of cilantro chopped


Wash and pat dry the Talapia filetes. Place in a glass bowl or pan and squeeze the lime juice and sprinkle salt (about 1tsp divided among all the fish)  on each side of the fish. Refrigerate 30 min but no longer than 2 hours. In the mean time slice the onions, peppers, tomatoes, olives and mince the serrano chili. In a large skillet heat the coconut oil over medium heat. Add the onions and cook until they are soft and beginning to brown about 5min. You may need to lower your heat to keep them from burning. Add the minced garlic and serrano chili and stir 1 min.  Add the red bell peppers to the pan and cook another 3 min. Add the tomatoes, olives, olive juice, cappers, bay leaf, oregano, cilantro, and the rest of the salt. Cook all together another 5 min until the tomatoes break down and the mixture is cooked through.  You want it cooked, but not mushy.

Take the fish out of the refrigerator. Rinse it off under cold water to get rid of the extra lime.  Place in a glass baking dish. Pour the veggie mixture on evenly on top of the fish filetes. Cover the baking dish with aluminum foil and bake at 375 degrees F  for 25 min. The fish should flake if you touch it with a fork. Serve the Talapia with the veggies on top. I like to accompany it with cauliflower rice, my go to salsa, and fresh avocado.