This paleo version of the classic French dish, Sole Mueniere, uses tapioca flour and ghee, but you don’t miss out on the wonderful, buttery flavor.

Maple syrup is used in these gluten and dairy free marshmallow recipe, which can be used in everything from smores to your favorite hot drinks, and the Hot Cocoa Bombes!

“Biftekia” refers to Greek style beef hamburgers, typically stuffed with some type of cheese. I’ve changed up the protein in this recipe with turkey, and used vegan feta alternative, which melts beautifully and has a similar flavor profile to the real thing.

Recreating this dish as a grain-free option was not too challenging because, as long as the ingredients are fresh, you can’t mess it up. To give the cauliflower rice a similar texture to the bulgur wheat, I “dry” it in a skillet.

Sideritis, or Ironwort herb, has been tea of choice for generations in Greece. This iced version is cool and refreshing, filled with medicinal properties.

If you don’t think you’re a fan of dates, this will change your mind. I love how they are naturally sweet without being sugary. The nuts give them a nice balance and the vanilla perfumes them perfectly.

Updated to use cassava pasta as an alternate to spaghetti squash!
This simple sauce is fresher, more velvety in texture and the flavor of the mushrooms stands out and lends a nice umami flavor to the dish. The additional of nutritional yeast gives it a light cheesy, nutty flavor.

Using fresh frozen artichokes is a better option and eliminates any undesirable seed oils, which you will find with the marinated variety. And they taste cleaner, too.

These Keftethes, or Greek meatballs contain both lamb and beef, are flavored with onion, garlic, and Paleo Powder seasoning, which is the closest I’ve found to an organic, clean Greek all-in-one seasoning. The butternut squash and almond flour keep them Whole30 compatible and AIP.

Since I still stay away from legumes, I wanted to add a beet hummus that didn’t contain any legumes, but still had that delicious, creamy texture and was simple to prepare. Beets are a staple in Greek cooking, or as we call them, “Pantzaria”. I love roasted beets, so I highly recommend roasting fresh to concentrate the natural sugars and really firm up the flesh.

One of the recipes I’ve been struggling with has been recreating Spanakopita with paleo phyllo dough. There isn’t anything I’ve tried with paleo ingredients that works to recreate that flaky, tissue-paper thin dough. So, these are perfect without it!

Classic Greek recipe that I recall my mom and Yiayia (grandmother) making on the regular! Some dolmathes are filled with rice and herbs only, and some have meat and rice. I’ve replaced the rice with cassava orzo. I also remember eating these as an entree, served with a ladle of avgolemono sauce, the thicker cousin to the classic egg-lemon soup.

This is a quick adaptation of pretty much anyone’s potato salad, with a few modifications. It’s easy to prepare, keeps for days and just gets better after it sits in the fridge.