Looking for something new to cook? Something healthier then burgers and macaroni? Paleo? We’ll this page is dedicated to posting recipes that taste good and are going to pay you back in the gym. If you have one that you love and want to share the secrets, speak up! Tell Nick and he’ll post for all members to see and enjoy.

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Triple Chocolate Chunk Muffin


  • 1 3/4 c oats
  • 3 egg whites
  • 3/4 cup unsweetened cocoa
  • 1/2 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
  • 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup hot water
  • 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
  • 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)
  1. Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
  2. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
  3. Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
  4. Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
  5. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
  6. Cool muffins before removing from pan. ENJOY!!!

-Stephanie Pavlo

Honey Lime Shrimp (Serves 2)


  • 1/2 pound large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 2 T honey
  • juice of one small lime, or half a large lime (2-3 T)
  • zest of one small lime, or half a large lime
  • 2 cloves garlic, smashed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  1. In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
  2. Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
  3. When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
  4. Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Moist Chocolate Zucchini Bread (Nut Free)


  • 1 medium zucchini shredded..1.5cups
  • 2 eggs whisked
  • ¾ cups sunbutter or nutbutter
  • 1/3 cup raw honey
  • ¼ cup coco powder
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  1. Preheat oven to 375 degrees
  2. Shred zucchini.
  3. Remove excess liquid from zucchini….place zucchini on paper towel and squeeze it. Get all excess liquid out.
  4. Place zucchini in a bowl with the rest of the ingredients. Mix well until all the ingredients are combined and you have a deep chocolate color.
  5. Pour ingredients into loaf pan. IMPORTANT- I used 2 mini loaf pans that were about 5×3
  6. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it.
  7. Cool and serve!!

-Erica Blum

Paleo Chili


  • 2 tablespoons coconut oil
  • 2 medium onions, diced (about 2 cups)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 2 pounds ground beef
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) fire-roasted, chopped tomatoes
  • 1 can (14.5 ounces) beef broth
  • 1 cup water
  1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
  2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
  3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.


  • Try a meat combo by mixing ground beef with ground turkey, pork, or bison.
  • Make a double batch and freeze half so you have chili-on-demand.
  • Top with sliced olives, diced onions, and/or avocado slices.

-Meagan Polesky

Citrus Chicken with Sautéed Brussel Sprouts

Ingredients for Marinade:

  • ¼ cup lime juice
  • ¼ cup OJ
  • 2 tbs Olive Oil
  • 1 chopped jalapeno, Serrano or habenero (depends on what spice you like)
  • 2 tbs honey
  • 1 tbs fresh garlic
  • 3 tbs chopped cilantro
  • 1 tspn onion powder
  • 1 tbs paprika
  • Salt / pepper to taste
  1. Pan sear on medium high for 3 minutes per side and finish in a 400 degree oven for 8-10 minutes.
  2. Or hit the grill 3 minutes per side on hot part of grill and then moved to cooler part of grate to finish (8-10 minutes depending on heat generated).

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Sweet Potato and Kale Chicken Patties (Serves 3-5)


  • 2 green onion, finely chopped
  • 1/2 medium sweet potato, peeled and cut into tiny little cubes
  • 2 1/2 cups kale, finely chopped (leaves only)
  • 1 pound skinless boneless chicken breasts, cut into chunks
  • 1/2 teaspoon sea salt
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 egg
  • 2 tablespoons coconut flour
  1. Heat a large skillet over medium high heat with 1 teaspoon coconut oil or avocado oil (or bacon grease) add green onions and cook until tender, about 3 to 5 minutes.
  2. Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender. Add kale and cook until wilted, about 2 to 3 minutes. Set aside.
  3. Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.
  4. Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.
  5. Divide your chicken mixture into 6 to 7 even patties.
  6. Coat a large non-stick pan with coconut oil or even better bacon grease to just coat the bottom (not a lot). 7. Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.
  7. Serve as is or with a side salad. Top with a little guacamole!

Avacado Pudding


  • 1 avocado, mashed
  • 3 good heaping tablespoons unsweetened cocoa powder
  • 2 tablespoons raw honey
  • 1 teaspoon almond butter
  • pinch of salt
  • dark chocolate chips-optional-good life chocolate chips are paleo!
  1. Mash up your avocado.
  2. Add in your cocoa powder, raw honey,almondbutter, pinch of salt and mix thoroughly.
  3. Mix in some good life chocolate chips
  4. Eat it up!

P.s It’s sooo rich! – Audra Holdorf

Paleo Banana Bread (Serves 2-4)


  • 4 medium bananas (you want them brown and spotty)
  • 1 cup almond butter
  • 1 cup almond meal/flour
  • 2 tablespoons coconut oil
  • 2 eggs, whisked
  • 1 tablespoon raw honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of salt
  1. Preheat oven to 375 degrees.
  2. Pour the almond butter and coconut oil into mixer, mix together.
  3. Then peel your bananas, roughly break them up, and add to your food processor with your nut butter mix. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  4. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  5. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
  6. Pour batter into your greased loaf pan. Place in oven and bake for 35-45 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.
  7. Let bread cool for about 10 minutes

-Audra Holdorf



  • 1 cup dry oatmeal (old fashion oats)
  • 1 cup shredded coconut
  • ½ cup dark chocolate chips
  • ½ peanut butter
  • ½ cup ground flax seed
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  1. Mix all ingredients together (have to put some muscle in it, this get thick)
  2. Chill in fridge for 30 mins.
  3. Remove and roll into balls.
  4. Keep refrigerated and don’t eat all in one sitting!!!

-Heather Amore/Sarah Stobbe

Espresso Rubbed Steak with Sweet Potato Hash


  • 1 tbs ground espresso
  • 1 tbs chili powder
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs paprika
  • 1 tbs (each) salt and pepper (Preferably sea salt and fresh cracked pepper)
  1. Makes enough for 2 steaks. I prefer a Rib Eye but this can be used on any cut.
  2. Make sure to aggressively season the steak with this rub and let marinate for at least an hour.
  3. It will pay off when you hit the pan or the grill.
  4. For a 1 inch thick steak I sear it on HIGH heat for 3 minutes per side then I move to a lower heat for another 4 minutes. This yield a nice medium rare.
  5. If you prefer it more well done then sear the meat the same and leave on a lower heat source for 5,6,7 minutes (depending on how you like it). The grill is great for this approach but a cast iron skillet will work just fine.
  6. Let the steak rest for at least 5 minutes before you eat it (so the internal juice re-sets back into the protein).
  7. Finish the protein with a couple squeezes of lime juice and enjoy.

Sweet Potato Hash (Feeds 2-3)


  • 1 large sweet potato – peeled and diced
  • 1 bell pepper (Hungarian wax is good too) – chopped
  • 1/2 large red onion – chopped
  • 4 cloves garlic – chopped
  • 1 jalepeno – seeded and chopped.
  • Salt and Pepper to taste
  • Lime wedge
  1. Heat 2 tbs of olive oil in a large sized pan over medium heat.
  2. Toss the onion, peppers and garlic in the hot pan and cook for 5 minutes.
  3. Throw the sweet potatoes in and stir to combine.
  4. Cover the pan and cook for 10-12 minutes, stirring every 2-3 minutes to prevent sticking.
  5. When all of the potatoes are cooked to your liking, finish with some fresh lime juice and enjoy.

Brussel Sprouts


  • 1 lbs, cleaned and quarterd. (wash, cut off ends, and cut into 4’s)
  • Half onion, chopped
  • 4 cloves garlic, chopped
  • 2 tbs whole grain mustard or spicy brown mustard
  • 1 tbs Olive Oil
  • Salt and pepper to taste
  1. Pan on medium – high heat.
  2. Heat olive oil till it slides over pan easily and evenly.
  3. Cook onions and garlic for 1-2 minutes (should hear a nice sizzle).
  4. Add sprouts, salt and pepper – cook for 10 minutes until softened.
  5. Hit the mixture with the mustard, mix thoroughly and cook for another 5 minutes stirring often. (Stir every minute or so to prevent scorching)
  6. If you want to get awesome, substitute the olive oil for rendered down bacon and add the chopped bacon to the mix and eliminate adding salt.

– Zach Caswell


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