35+ Tasty Saturday Paleo Griddle Recipes to Kickstart Your Weekend

If you’re following a paleo lifestyle, breakfast can sometimes feel like a challenge—especially when you’re craving something quick, satisfying, and full of flavor.

Saturdays are the perfect opportunity to experiment with new recipes and enjoy a leisurely breakfast or brunch with the family.

Enter the griddle!

With just a few simple ingredients and a hot griddle, you can whip up a variety of paleo-friendly recipes that are as delicious as they are nutritious.

From savory scrambles to fluffy pancakes, there are endless possibilities to explore.

In this blog post, we’ll share 35+ paleo griddle recipes that will help you kickstart your weekend with energy, flavor, and a commitment to healthy living.

Whether you’re in the mood for something sweet, savory, or even a bit of both, these recipes are sure to please every palate.

35+ Tasty Saturday Paleo Griddle Recipes to Kickstart Your Weekend

Saturdays are the perfect time to slow down and enjoy a wholesome meal that supports your paleo lifestyle.

With these 35+ Saturday Paleo Griddle Recipes, you can say goodbye to boring breakfasts and hello to a wide variety of flavors, textures, and ingredients that will leave you feeling full and energized.

From sweet coconut flour pancakes to savory bacon and veggie skillets, there’s no limit to the tasty creations you can make.

So, heat up your griddle, gather your ingredients, and get ready to indulge in these satisfying and nutritious meals that will fuel your weekend and keep you on track with your health goals.

Sweet Potato Cinnamon Pancakes

Sweet Potato Cinnamon Pancakes are a warm and satisfying way to start your Saturday morning. These nutrient-packed pancakes are naturally sweetened with mashed sweet potato and spiced with cinnamon for a cozy flavor. Perfectly paleo, they’re free of grains and refined sugars, making them a wholesome treat for the entire family. Whip up a batch to enjoy the delightful mix of sweetness and spice.

Ingredients:

• 1 medium sweet potato, cooked and mashed (about 1 cup)
• 3 large eggs
• 2 tablespoons coconut flour
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt
• Coconut oil or ghee for cooking

Instructions:

1. In a mixing bowl, combine mashed sweet potato, eggs, and vanilla extract. Whisk until smooth.
2. Add coconut flour, cinnamon, baking soda, and salt. Stir until a batter forms.
3. Heat a griddle or nonstick skillet over medium heat. Grease lightly with coconut oil or ghee.
4. Pour about 2 tablespoons of batter for each pancake onto the griddle. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 2 minutes.
5. Serve warm with a drizzle of almond butter, maple syrup (if desired), or fresh fruit.

These Sweet Potato Cinnamon Pancakes are a game-changer for paleo breakfasts. Their soft, fluffy texture and aromatic spices make every bite feel indulgent while staying true to healthy eating. Pair them with your favorite paleo-friendly toppings for a versatile morning treat you’ll love.

Banana Almond Butter Griddle Cakes

Banana Almond Butter Griddle Cakes bring a protein-packed twist to your weekend brunch. These naturally sweetened griddle cakes rely on bananas and almond butter for flavor and nutrition, offering a perfect balance of carbs, fats, and protein. They’re quick to make and ideal for fueling up for an active Saturday.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 2 tablespoons almond butter
• 1 tablespoon coconut flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• Pinch of cinnamon (optional)
• Coconut oil for cooking

Instructions:

1. In a bowl, mash the bananas until smooth. Add eggs, almond butter, and vanilla extract, whisking to combine.
2. Stir in coconut flour, baking powder, and cinnamon (if using). Mix until well blended.
3. Heat a griddle or skillet over medium heat and grease lightly with coconut oil.
4. Pour about 1/4 cup batter onto the griddle for each cake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for an additional 2 minutes.
5. Serve with a sprinkle of chopped nuts or a dollop of extra almond butter for added texture and flavor.

Banana Almond Butter Griddle Cakes are a delightful and nourishing choice for your Saturday mornings. Their naturally sweet and nutty taste is complemented by their ease of preparation, making them a go-to recipe for busy weekends. Enjoy them as-is or customize them with your favorite toppings.

Zucchini Fritter Pancakes with Garlic Aioli

These savory Zucchini Fritter Pancakes are a unique twist on traditional griddle fare. Packed with shredded zucchini and seasoned to perfection, they’re a nutrient-dense option for those who prefer a savory start to the day. Paired with a creamy garlic aioli, they elevate your paleo breakfast game while ensuring you stay on track with your goals.

Ingredients:

• 2 medium zucchinis, shredded and squeezed to remove excess water
• 2 large eggs
• 3 tablespoons almond flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of salt and pepper
• Coconut oil for cooking

For Garlic Aioli:

• 1/2 cup paleo mayonnaise
• 1 small garlic clove, minced
• 1 teaspoon lemon juice

Instructions:

1. In a bowl, combine shredded zucchini, eggs, almond flour, garlic powder, onion powder, salt, and pepper. Mix well.
2. Heat a griddle or skillet over medium heat. Add coconut oil and heat until shimmering.
3. Scoop about 1/4 cup of the zucchini mixture onto the griddle, flattening slightly into a pancake shape.
4. Cook for 3–4 minutes on each side until golden brown. Repeat with remaining mixture.
5. To make the aioli, mix paleo mayonnaise, minced garlic, and lemon juice in a small bowl. Serve alongside the fritters.

Zucchini Fritter Pancakes with Garlic Aioli are a savory delight that redefines breakfast. These crispy, flavorful pancakes are a fantastic way to incorporate vegetables into your morning routine. Paired with the creamy aioli, they offer a deliciously satisfying start to your Saturday.

Coconut Flour and Blueberry Pancakes

These Coconut Flour and Blueberry Pancakes offer a deliciously light and fluffy texture, while keeping your meal grain-free and paleo-friendly. The combination of coconut flour and fresh blueberries creates a naturally sweet and satisfying breakfast. These pancakes are perfect for anyone looking to enjoy a healthier take on a classic, without sacrificing flavor.

Ingredients:

• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 cup fresh blueberries
• Coconut oil or ghee for cooking

Instructions:

1. In a bowl, whisk together eggs, almond milk, and vanilla extract.
2. Add coconut flour, baking powder, and salt, and stir until smooth.
3. Gently fold in blueberries.
4. Heat a griddle or skillet over medium heat, greasing with coconut oil or ghee.
5. Pour about 2 tablespoons of batter per pancake. Cook for 2–3 minutes on each side until golden brown.
6. Serve with extra blueberries or a drizzle of honey for added sweetness.

These Coconut Flour and Blueberry Pancakes are the perfect way to indulge in a healthy, naturally sweet breakfast. They’re light yet satisfying, and the burst of blueberries in each bite brings a fresh, fruity flavor. You can make them extra special with your favorite paleo toppings, or enjoy them as they are for a wholesome, delicious start to your Saturday.

Bacon and Egg Veggie Skillet

If you’re looking for a savory breakfast that’s packed with protein and vegetables, the Bacon and Egg Veggie Skillet is the perfect solution. This recipe combines crispy bacon, sautéed vegetables, and eggs for a filling and flavorful meal. It’s an easy, one-pan dish that requires minimal preparation but delivers maximum satisfaction.

Ingredients:

• 4 slices bacon, chopped
• 1/2 red bell pepper, diced
• 1/2 onion, diced
• 1 small zucchini, diced
• 4 large eggs
• Salt and pepper, to taste
• Fresh herbs (optional, for garnish)
• Olive oil for sautéing

Instructions:

1. Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, then remove and set aside.
2. In the same skillet, add olive oil if needed, then sauté the diced bell pepper, onion, and zucchini until tender (about 5 minutes).
3. Push the veggies to the side and crack eggs into the skillet. Cook until eggs reach your preferred doneness, either sunny-side-up or scrambled.
4. Add the crispy bacon back into the skillet, mixing everything together. Season with salt and pepper to taste.
5. Garnish with fresh herbs, if desired, and serve warm.

The Bacon and Egg Veggie Skillet is a savory, satisfying way to enjoy a paleo-friendly breakfast. Packed with protein, healthy fats, and veggies, it provides the perfect balance to kickstart your Saturday. The crispy bacon adds a delicious crunch, while the eggs provide a rich, creamy base. This skillet is versatile and easy to customize with your favorite vegetables, making it a staple for any weekend morning.

Apple Cinnamon Paleo Waffles

These Apple Cinnamon Paleo Waffles are a delicious combination of fresh apples, cinnamon, and a crispy waffle texture. Perfect for a weekend treat, they’re made with almond flour and coconut flour to keep the recipe grain-free and paleo. Whether you enjoy them for a cozy breakfast or a brunch gathering, these waffles are sure to impress.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1 apple, peeled and diced
• Coconut oil for greasing the waffle iron

Instructions:

1. Preheat your waffle iron and grease it lightly with coconut oil.
2. In a bowl, whisk together eggs, almond milk, vanilla extract, and cinnamon.
3. Add the almond flour, coconut flour, and baking powder, mixing until smooth.
4. Gently fold in the diced apple.
5. Pour the batter into the waffle iron, using about 1/4 cup per waffle (or as directed by your waffle iron’s instructions).
6. Cook for 3–4 minutes until golden brown.
7. Serve with extra sliced apples, a sprinkle of cinnamon, or a drizzle of pure maple syrup for added sweetness.

Apple Cinnamon Paleo Waffles are a warm, comforting breakfast that feels indulgent while still staying true to your paleo diet. The sweetness from the apple and the cozy aroma of cinnamon create a perfect fall-inspired dish. These waffles are an excellent way to enjoy a grain-free breakfast, and they’re sure to become a family favorite for weekend mornings.

Spicy Chorizo and Avocado Scramble

For a bold and flavorful breakfast, the Spicy Chorizo and Avocado Scramble delivers both heat and freshness. This dish combines savory, spicy chorizo with creamy avocado and eggs, creating a satisfying meal full of protein and healthy fats. It’s a simple yet exciting paleo-friendly recipe that will leave you energized for the day ahead.

Ingredients:

• 1/2 pound ground chorizo
• 4 large eggs
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 1 small jalapeño, finely chopped (optional for extra heat)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground chorizo and cook, breaking it up with a spatula, until browned and cooked through (about 5–7 minutes).
2. While the chorizo cooks, whisk the eggs in a bowl with a pinch of salt and pepper.
3. Once the chorizo is ready, push it to the side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked through, mixing them with the chorizo.
4. Add the diced red onion, jalapeño (if using), and avocado, stirring gently to combine.
5. Garnish with fresh cilantro if desired, and serve immediately.

The Spicy Chorizo and Avocado Scramble is the perfect combination of rich, savory flavors and a creamy texture. The heat from the chorizo and jalapeño pairs wonderfully with the cooling avocado, creating a balanced and satisfying dish. This easy-to-make scramble is perfect for a weekend breakfast or brunch, and it packs plenty of protein and healthy fats to keep you full and energized throughout the morning.

Coconut Mango Paleo Porridge

Coconut Mango Paleo Porridge is a tropical twist on a classic breakfast favorite. Made with coconut milk, shredded coconut, and fresh mango, this dish is rich, creamy, and naturally sweetened. It’s a perfect breakfast option for those who prefer a warm and satisfying meal that’s both paleo-friendly and delicious.

Ingredients:

• 1 cup canned coconut milk (full-fat)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/2 ripe mango, peeled and diced
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon honey or maple syrup (optional for extra sweetness)

Instructions:

1. In a saucepan, combine coconut milk, shredded coconut, chia seeds, vanilla extract, and a pinch of salt. Stir to combine and bring to a gentle simmer over medium heat.
2. Let the mixture cook for 5–7 minutes, stirring frequently, until it thickens into a porridge-like consistency.
3. Remove from heat and stir in honey or maple syrup if desired for extra sweetness.
4. Pour the porridge into bowls and top with diced mango.
5. Serve warm and enjoy the tropical flavors!

Coconut Mango Paleo Porridge is the ultimate comforting breakfast that transports you to a tropical paradise. The creamy coconut base pairs perfectly with the sweet, fresh mango, creating a delightful and satisfying meal. This porridge is not only rich in healthy fats and fiber, but it also offers a refreshing change from traditional breakfast options, making it a great choice for anyone following a paleo diet.

Almond Joy Paleo Smoothie

The Almond Joy Paleo Smoothie combines the flavors of chocolate, coconut, and almonds, making it a perfect indulgence without breaking paleo guidelines. This smoothie is packed with healthy fats, protein, and antioxidants, providing a nutritious yet delicious way to start your Saturday morning.

Ingredients:

• 1/2 cup unsweetened almond milk
• 1/4 cup full-fat coconut milk
• 1 tablespoon almond butter
• 1 tablespoon unsweetened cocoa powder
• 1/2 banana (frozen for creaminess)
• 1 tablespoon shredded unsweetened coconut
• 1/4 cup raw almonds
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for thicker texture)

Instructions:

1. In a blender, combine almond milk, coconut milk, almond butter, cocoa powder, banana, shredded coconut, almonds, and vanilla extract.
2. Blend until smooth and creamy. If you prefer a thicker consistency, add ice cubes and blend again.
3. Pour into a glass and top with a few extra almond slices or coconut flakes for garnish.
4. Serve immediately and enjoy!

The Almond Joy Paleo Smoothie is a decadent yet nutritious way to satisfy your sweet tooth while staying on track with your paleo lifestyle. With the combination of chocolate, coconut, and almond flavors, it tastes like dessert in a glass. The healthy fats and protein from the almond butter and coconut milk keep you feeling full and satisfied, making it a great option for a quick breakfast or a post-workout snack.

Paleo Spinach and Mushroom Frittata

The Paleo Spinach and Mushroom Frittata is a savory and satisfying breakfast that is packed with vegetables and protein. The combination of sautéed spinach, mushrooms, and eggs creates a rich and hearty dish that is perfect for a weekend breakfast or brunch. With minimal ingredients and easy preparation, this frittata is both nourishing and delicious.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/4 cup diced onion
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
3. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and become tender.
4. Add the chopped spinach and garlic powder, cooking for an additional 1-2 minutes until wilted.
5. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the vegetable mixture in the skillet.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set and lightly golden on top.
7. Garnish with fresh herbs, if desired, and serve warm.

This Paleo Spinach and Mushroom Frittata is an ideal way to start your day with a wholesome, nutrient-dense meal. The earthy flavors of mushrooms and the freshness of spinach pair perfectly with the richness of eggs, making for a satisfying and filling breakfast. Plus, it’s easily customizable with other vegetables or protein options, ensuring it can be tailored to your preferences.

Sweet Banana Nut Paleo Granola

Sweet Banana Nut Paleo Granola is a deliciously crunchy and naturally sweet granola that’s perfect for breakfast or as a snack. Made with coconut flakes, almonds, and a touch of banana, this granola provides a satisfying texture and flavor while staying completely grain-free and paleo. It’s a great way to enjoy a crunchy treat without any refined sugars or grains.

Ingredients:

• 1/2 cup unsweetened coconut flakes
• 1/2 cup almonds, chopped
• 1/4 cup raw sunflower seeds
• 1/4 cup chia seeds
• 1 ripe banana, mashed
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine coconut flakes, chopped almonds, sunflower seeds, chia seeds, cinnamon, and salt.
3. In a separate bowl, mash the banana until smooth, then stir in the melted coconut oil and vanilla extract.
4. Pour the banana mixture into the dry ingredients and mix well to combine.
5. Spread the granola mixture evenly on the prepared baking sheet.
6. Bake for 15-20 minutes, stirring halfway through, until the granola is golden brown and fragrant.
7. Let the granola cool completely before serving or storing in an airtight container.

Sweet Banana Nut Paleo Granola is a flavorful, nutrient-packed alternative to store-bought granolas. The natural sweetness from the banana adds just the right amount of flavor, while the crunch of the nuts and seeds offers a satisfying texture. It’s perfect for serving with almond milk, coconut yogurt, or simply enjoying by the handful as a snack.

Paleo Breakfast Sausage Patties

These Paleo Breakfast Sausage Patties are a hearty and flavorful addition to any breakfast. Made with ground pork, herbs, and spices, these patties are packed with protein and can be paired with eggs, veggies, or enjoyed on their own. They’re gluten-free, dairy-free, and a great way to enjoy a savory, satisfying meal without any added fillers.

Ingredients:

• 1 pound ground pork
• 1 tablespoon fresh sage, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil or ghee for cooking

Instructions:

1. In a mixing bowl, combine the ground pork, fresh sage, garlic powder, onion powder, paprika, thyme, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Shape the mixture into small patties, about 2-3 inches in diameter.
3. Heat olive oil or ghee in a skillet over medium heat.
4. Cook the patties for about 4-5 minutes on each side, until golden brown and cooked through.
5. Remove from the skillet and drain on a paper towel to remove excess fat.
6. Serve immediately with your favorite sides, such as scrambled eggs or roasted vegetables.

Paleo Breakfast Sausage Patties are a flavorful and protein-rich addition to any morning meal. The combination of herbs and spices creates a deliciously savory flavor that pairs perfectly with eggs or vegetables. These sausages are easy to make in advance, allowing for quick and satisfying breakfasts throughout the week.

Paleo Almond Flour Pancakes with Berry Compote

These Paleo Almond Flour Pancakes with Berry Compote are a delightful treat for anyone following a paleo lifestyle. Made with almond flour, these pancakes are light and fluffy while providing a rich, nutty flavor. The homemade berry compote adds a touch of sweetness and freshness, making it a perfect weekend breakfast or brunch.

Ingredients for Pancakes:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• Coconut oil or ghee for cooking

Ingredients for Berry Compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon honey or maple syrup (optional)
• 1/2 teaspoon lemon juice

Instructions:

1. For the pancakes: In a bowl, whisk together almond flour, eggs, almond milk, vanilla extract, baking powder, and salt until smooth.
2. Heat a skillet or griddle over medium heat and lightly grease with coconut oil or ghee.
3. Pour about 2 tablespoons of batter per pancake onto the griddle and cook for 2-3 minutes on each side, until golden brown.
4. For the berry compote: In a small saucepan, combine the mixed berries, honey (if using), and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and form a thick sauce (about 5-7 minutes).
5. Serve the pancakes warm, topped with the berry compote.

These Paleo Almond Flour Pancakes with Berry Compote are a healthy and delicious way to enjoy a classic breakfast. The nutty flavor of the almond flour provides a great base, while the berry compote adds a refreshing and naturally sweet touch. They are perfect for a special weekend breakfast or a wholesome treat throughout the week.

Paleo Coconut Shrimp Skillet

The Paleo Coconut Shrimp Skillet is a flavorful and satisfying meal that makes for a unique breakfast or lunch option. The shrimp are coated in a crunchy coconut crust and sautéed to perfection, creating a deliciously savory dish with a tropical flair. This easy-to-make recipe is full of healthy fats and protein, and it’s a great choice for anyone following a paleo diet.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1 large egg, beaten
• 1 tablespoon olive oil or coconut oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a shallow bowl, combine shredded coconut, almond flour, garlic powder, paprika, salt, and pepper.
2. Dip each shrimp into the beaten egg, then coat with the coconut mixture, pressing lightly to ensure it sticks.
3. Heat olive oil or coconut oil in a large skillet over medium heat.
4. Cook the shrimp for 2-3 minutes per side, until golden and crispy.
5. Remove the shrimp from the skillet and place on a plate lined with paper towels to drain any excess oil.
6. Garnish with fresh cilantro and serve with a side of avocado or a salad for a complete meal.

The Paleo Coconut Shrimp Skillet is a perfect balance of crispy, savory, and tropical flavors. The coconut crust adds a delightful crunch while the shrimp remain juicy and tender on the inside. This recipe is a great choice for those looking for a paleo-friendly dish that feels indulgent yet healthy, making it a perfect breakfast, brunch, or light lunch option.

Paleo Lemon Poppy Seed Muffins

Paleo Lemon Poppy Seed Muffins offer a refreshing and zesty start to your day. These muffins are made with almond flour and coconut flour, providing a light, fluffy texture without any grains. The lemon zest and poppy seeds give them a fresh, tangy flavor, making them a delightful breakfast or snack.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut flour, baking powder, salt, lemon zest, and poppy seeds.
3. In a separate bowl, whisk together eggs, honey or maple syrup, melted coconut oil, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool before serving.

These Paleo Lemon Poppy Seed Muffins are the perfect combination of fresh, tangy lemon flavor and the light crunch of poppy seeds. They’re moist and fluffy, with just the right amount of sweetness from the honey or maple syrup. These muffins are a great option for breakfast on the go or a midday snack, and they can easily be stored for several days for a quick, paleo-friendly treat whenever you need it.

Note: More recipes are coming soon!