Paleo Day: A Day of Delicious + Easy Paleo Recipes

Trying to go paleo or cut down on grains but you don’t know what to eat? We’ve got you covered! We’ve rounded up some of our favorite paleo products + teamed up with Primal Kitchen and Safe Catch to create a full day’s worth of easy and delicious recipes.

BONUS: Stay tuned for a grain-free Instagram giveaway tomorrow! Make sure to follow us so you don’t miss it: @purely_elizabeth

Paleo Pancakes | purely elizabeth #grainfree #paleo

Strawberry Chocolate + Pistachio Grain-Free Waffles

Ingredients:

4 eggs

¼ cup almond milk

2 tbsp melted coconut oil

¼ cup almond flour

½ cup coconut flour

1 scoop Vital Proteins Collagen Peptides

½ cup chocolate chunks

½ cup chopped pistachios

½ cup Purely Elizabeth Original Grain-Free Granola

2 tbsp coconut sugar

½ tsp sea salt

½ tsp baking soda

Toppings:

Maple syrup

Sliced strawberries

Directions:

Heat a waffle maker. In a large bowl, whisk together wet ingredients. Add dry ingredients and stir until well combined. Pour batter onto waffle maker and cook according to manufacturer directions. Top with strawberries and syrup.

Chipotle Tuna Salad Sandwich | purely elizabeth #paleo #grainfree

Chipotle Tuna Salad Sandwich

Ingredients:

1 can of Safe Catch Elite Sold Wild Tuna Steak

2 tbsp Primal Kitchen Chipotle Mayo

½ avocado, diced

Grain-Free Flatbread (homemade recipe here)

Toppings:

tomatoes, sliced

Avocado

Cheese (optional)

Directions:

Mash together tuna, mayo and avocado. Place on top of bread and top with a tomato. Place in the toaster for 5-7 minutes (with or without cheese). Serve with avocado on top.

Greek Vinaigrette Marinated Beef Tenderloin | purely elizabeth #paleo

Steak with Greek Vinaigrette

Ingredients:

Diamond Mountain Ranch Beef Tenderloin

Primal Kitchen Greek Vinaigrette

Garlic sea salt

Directions:

Marinate beef with dressing and sea salt for 15-20 minutes. Heat grill to medium-high heat. Place beef on grill and grill on each side for 7-9 minutes or until desired temperature.

June 07, 2016 — Brigid McEntee