How do I find recipes for my needs?

Some of these recipes are my original creations. Sometimes I post recipes from other sources and add my own comments and modifications. (And I always give credit to the original source!) But how can you find the recipes on that you want? Two methods are described below.

Search using tags that I have chosen

Each post has “tags” which are key words like “gluten free” or “paleo” to help search engines find the content. Once you find my website,, you can easily find recipes and articles by category using these same tags. Follow these simple steps:

  1. Look for the section “Themes” at the bottom of the web page.
  2. You will find a “tag cloud” with many words. The size of the word indicates how often it appears on my web site.
  3. Using your mouse, left-click on any tag.
  4. You will be taken a page which presents your desired content.
  5. Choose your favorites and share with your friends!
    • Search using any word you choose

      What if you are looking for something that may be on my site, but you don’t see the right word in the tag cloud? Use “Search”!

      1. Look for the section “Search” at the bottom of the the web page.
      2. Use your keyboard to type in the word you want and press the “Enter” key.
      3. Enjoy the posts and articles that are presented.
      4. Try it! For example, enter the word “quinoa”. (Don’t be surprised that it returns this page.)


Paleo Pumpkin Chocolate Bread


§ Ingredients

  • One (1) cup cooked and mashed pumpkin (canned or fresh).

  • Three (3) eggs.

  • 1 tablespoon lemon zest.

  • 2 tablespoons coconut oil.

  • 1 tablespoon cinnamon.

  • 3 tablespoons honey.

  • 1 12 cup almond flour or almond meal.

  • 1 teaspoon baking powder.

  • 2 tablespoons cocoa.

§ Procedure

Preheat oven to 350 degrees. In one bowl combine the almond flour or meal with the baking powder. In a second bowl mix the remaining ingredients with a hand whisk. First mix the contents of the two bowls in a single bowl, and then separate the batter into two bowls mixing the cocoa into the second one. Line an 8.5 X 4 inch loaf pan with parchment. Alternately add spoonfuls of batter with and without the cocoa to the loaf pan achieving a marble pattern. Place in preheated oven and bake approximately 38 – 45 minutes or until done as indicated by a clean toothpick. Allow to cool before slicing.

§ Notes from Joan

  • I prefer to use almond meal which is very reasonable at Trader Joe’s and is also available at Wegman’s.

  • Bars are incredibly moist and satisfying. People would never guess that they are so healthy!



Paleo Chocolate Banana Bars


§ Ingredients

  • Four (4) medium, ripe, peeled bananas.

  • Two (2) large eggs.

  • 1 tsp vanilla extract.

  • 13 cup packed coconut flour.

  • 34 cup almond flour or almond meal.

  • 13 cup unsweetened cocoa powder.

  • 12 tsp baking soda.

  • 12 tsp baking powder.

  • 14 tsp salt.

  • 3 oz. dark chocolate bar (70% or greater cacao) chopped coarsely.

§ Method

Preheat oven to 350 degrees. Grease an 8 X 8 inch baking pan (I use coconut oil) and set aside.
In one bowl, mash bananas, add eggs and vanilla and beat by hand until mixed well.
In a larger bowl whisk together the almond flour, coconut flour, cocoa powder, soda, baking powder and salt. Gently fold in wet mixture with dry mixture and stir until well combined. Stir in all but 2 tablespoons of dark chocolate pieces. Spread batter into greased pan and sprinkle the remaining chocolate pieces on top. Bake 18 – 23 minutes in pre-heated oven or until toothpick inserted comes out clean.
Transfer to wire rack to cool for at least 20 minutes before cutting.

§ Notes from Joan

Healthier overall than traditional brownie like dessert; lower carb content, lower sugar, decent fiber source, healthy fat source, gluten-free and dairy-free.



Banana Almond Meal Pancakes

Original Source: Mary at

§ Ingredients

  • 112 cup almond meal or almond flour.

  • 12 tsp cinnamon.

  • One (1) ripe banana, mashed.

  • Two (2) eggs.

  • One (1) tablespoon honey.

  • 14 cup milk. (I use unsweetened vanilla almond milk.)

  • Optional: 14 tsp salt. (I omit.)

§ Method

In a bowl, hand mix all ingredients. Pour batter to make approximately 2 – 3 inch size pancakes into medium heat non-stick or greased skillet or fry pan. (I use coconut oil to grease the pan).
Flip each pancake after 2 – 3 minutes of cooking or when spatula can be easily slipped under pancake. Cook an addition 2 minutes on second side or until inside is cooked through. Eat hot or cold. Stores well in refrigerator for a day or two but these won’t last since they are so good for snack or anytime of the day! I do not use any syrup or agave; delicious when eaten plain!

§ Notes from Joan

  • Gluten-free, dairy-free, lower sugar and lower carbs, healthy source of fat, some protein, decent fiber source. Much healthier than traditional pancake. Satisfying and filling!

  • I use almond meal which has a grittier texture than almond flour. I like the mouth feel, and it also has better fiber content. Trader Joe’s sells almond meal & Wegman’s sells almond flour/meal in their Nature’s Market section.