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by 0 · August 15, 2013 at 02:40 PM

Has anyone tried using avocado as a substitute for nut butters in baking with any success? We have salicylate allergies which includes all nuts and sunflower seeds . I am also after a good subby for almond flour also please .

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Sean_23 0 · August 15, 2013 at 02:40 PM

Yes, gooey ripe avocados are an excellent sub for nut butter, and easier to digest for most. Another workable alternative is skinned and mashed sweet potato with added cocooil or tahini if you can do sesame My go to loaf recipe: 1/2 c Coconut... (more)

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by 0 · July 03, 2013 at 02:21 PM

I am allergic to coconut, but see so many recipes that require coconut flour, coconut oil, or coconut milk. What would be good substitutes

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violess 0 · July 03, 2013 at 02:21 PM

You can use melted butter, corn oil, palm olive etc.

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by 0 · August 26, 2013 at 11:47 AM

I have a fairly simple recipe for "meatloaf muffins" that call for egg and almond meal, both of which my daughter cannot have (I need to stay away from gluten and coconut too). I was wondering about the substitutions: if the only other... (more)

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Sigamagaw 0 · August 26, 2013 at 11:47 AM

I've started to grind my own cashew "flour" as we are trying to avoid almonds too. And I'm finding that chia egg is way better than flax egg for a replacer. I bought a grinder just for chia seeds. Its working really well in baked goods.

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by 10 · May 25, 2013 at 02:28 PM

My mum has health issues including very high blood pressure, really bad joint pain, gout, arthritis etc etc, so I thought I could try convincing her to try going paleo to see if it would help her health a little The problem is that she's Algerian... (more)

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neu 0 · May 25, 2013 at 02:28 PM

What you could try is to incorporate the couscous, but MUCH lighter amount, and cook an amazing Paleo meal around it! Be smart, if you don't keep saying it's Paleo, she'll probably just see it as another dish and may even start experimenting... (more)

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by 120 · January 29, 2013 at 02:44 AM

My two year old is ending his toddler formula stage and we are contemplating giving him coconut milk for calcium and fat intake versus whole cow's milk. Any thoughts on this approach (we live in an urban environment and don't have access to raw... (more)

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KA24 0 · June 30, 2012 at 08:57 PM

Absolutely better than store-bought cow's milk. Better than other replacements like soy and almond milk. Not ideal, like others mentioned, due to the additives. However, still beneficial because most of the calories are from the fat. If you... (more)

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by 300 · June 05, 2012 at 02:56 AM

Hey so I am wondering, is it too much avocado to eat 1/2 of one in the morning with my eggs, and another 1/2 avo with my salad at lunch? Also, Avocado are quite expensive. Can anyone suggest some alternate fats that they use to "beef" up their... (more)

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Jeff__1 0 · June 05, 2012 at 01:07 AM

I often eat 2 avocados a day, so I don't think 1 is too much. Butter is also good to 'beef up' meals

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by 5 · May 14, 2012 at 11:42 PM

What things can you substitute if you have severe nut allergies?

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Dan_29 0 · May 14, 2012 at 11:42 PM

Avocados. .

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by 0 · April 25, 2012 at 01:36 AM

I know that you can use applesauce in place of cooking oil but, how much do you use.

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bwat7 0 · April 25, 2012 at 01:36 AM

Pumpkin is a good sub for fat in baking. I made some banana bread with it one day and it turned out really good! ex 1/2 c oil = 1/2 cup pumpkin

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by 10 · April 06, 2012 at 09:46 PM

I have a recipe for ginger and garlic salmon marinade that calls for 1T brown sugar. What can I sub or can I omit. I know that it helps carmalize the salmon. Thanks Donna, aka newbie to paleo

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miked_2 0 · April 06, 2012 at 09:46 PM

This is a more general answer to paleo recipes, but I think it's useful. The motto at our house is "simplify and add butter" (which you could change to "simplify and add coconut oil" if you're really strict). What that really means to us is to... (more)

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by 0 · March 30, 2013 at 10:11 AM

Can I substitute whole wheat flour with almond flour or coconut flour for brownies?

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anticarb 0 · March 30, 2013 at 10:11 AM

You can use Xanthan gum & Guar gum as a flour substitute. Please refer to the link which I posted. http://www.diabetesdaily.com/forum/recipes/70333-vegan-flaxseed-bread-gluten-free-no-egg http://cafe.naver.com/ebekoji/8431 (more)

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by 35 · June 22, 2012 at 03:55 PM

I was wondering on Stevia and Organic Agave Nectar whats better or both fine?

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Firestorm 0 · February 05, 2012 at 02:05 PM

Stevia is an herb. It's been used for generations in Europe and Asia, with no ill effects. If you can grow your own, and make your own extract, that's the best option. If not, a quality stevia extract (liquid) is the next best choice. Avoid the... (more)

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by 30 · October 25, 2011 at 04:14 PM

What would you say are the easiest SAD-to-Paleo food switches that newbies could make? I'm writing a magazine article about obesity for a very general audience and have the chance to put in a tiny bit about the Taubes hypothesis. My editor... (more)

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gydle 0 · October 23, 2011 at 12:41 PM

I think Queenie's looking for very simple substitutions. how about Glass of juice/diet soda/soda/pretty much anything liquid --> glass of tap (or filtered) water when you get up in the morning, drink two big glasses of cold water before you do... (more)

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by 5 · August 13, 2011 at 04:19 PM

0 I will be making a cupcake (carrot cake) family recipe with kids. Has anyone substituted coconut oil and or butter for vegetable oil before? Wondering how the baked product will be at room temp (as both the coconut oil and the butter are solid... (more)

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Eric_12 0 · August 13, 2011 at 04:09 PM

You can bake with lard. May take some trial and error. You should be able to find some recipes on the internet.

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by 5 · August 13, 2011 at 02:58 PM

Possible Duplicate: How is the finished baked product with coconut oil substitute? 0 I will be making a cupcake (carrot cake) family recipe with kids. Has anyone substituted coconut oil and or butter for vegetable oil before? Wondering... (more)

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by 817 · July 12, 2011 at 09:14 PM

My mom made THE BEST cake I've EVER had (Paleo or otherwise) last time I went home. Good stuff: coconut flour, eggs, butter, coconut milk, cocoa powder... and a cup of sugar. I'd like to recreate this with liquid stevia and share it on my blog,... (more)

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KellyBoBelly 0 · July 12, 2011 at 09:14 PM

Granulated dextrose is what Robb Wolfe recommends. My roommate makes a rad banana chocolate chip cake with unsweetened applesauce, semi-sweet dark choc chips etc. Dates or other fruits like blueberries, cherries, raspberries etc. all mashed up... (more)

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by 15261 · June 01, 2011 at 08:49 PM

I love liver dumpling soup, but the traditional recipes call for bread crumbs, usually a lot of it (1-2 cups for a pot of dumplings). It is basically liver, ground twice, with spices and bread crumbs, then drop it in balls into hot beef soup. You... (more)

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g_ 0 · June 01, 2011 at 06:55 PM

i haven't tried it, but some folks use crushed pork skins/rinds as a sub for breadcrumbs in things. they're def absorbent, and they seem sticky/bind-y, but like i said, i don't have experience. also, seems like the texture might be less... (more)

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by 570 · May 16, 2014 at 05:51 PM

There are many recipes using coconut flour that I would like to use, but I don't have any and can't find any without ordering it online. I've got almond flour and chestnut flour that I have used for cookies/pancakes (not often, but a couple times... (more)

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Vrimj 0 · May 23, 2011 at 04:11 PM

You can always get unsweetened dried coconut and mill it, either in a blender (tiny quantities so it moves), coffee grinder (best choice but clean it well and thow out your first batch if you use it for coffee) or with mortar and pestle. It is... (more)

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by 12108 · September 04, 2013 at 01:20 PM

OK, this one is for all you who don't necessarily think of raisins as "turds from Satan's pet bunny rabbit". I see a lot of recipes (especially refined-sugar-free dessert recipes) out there calling for "date paste". My question is, why aren't... (more)

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Linda_29 0 · September 04, 2013 at 01:20 PM

I use raisin paste all the time in my BREAD baking where it calls for tablespoonful of honey or agave nectar. Why? Because raisin paste is a PRESERVATIVE. Not only does it sweeten, it preserves. It also tastes terrific in bread, not too sweet but... (more)

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by 4073 · March 21, 2011 at 02:01 AM

Like Eddie Murphy's mother made him a home-made greasy hamburger with square Wonder Bread instead of taking him to McDonald's, do you have any paleo recipes that you make at home to substitute for an actual restaurant dish that you used to... (more)

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familygrokumentarian 0 · March 21, 2011 at 02:01 AM

OK, it's not precisely a restaurant classic, but these DO show up in a lot of restaurants (like IKEA's cafe) -- Here is one for you former Yoplait and Dannon addicts - when you are craving that old school fruity sweetened yoghurt - but the whole... (more)

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by 50 · February 17, 2011 at 04:38 AM

I've been eating paleo for the last few months and love it. However, I had the stomach flu this weekend and to help with the nausea I regularly ate some crackers - saltines. So I was wondering if anyone has found a way to help with nausea that is... (more)

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Eliz 0 · February 16, 2011 at 09:27 PM

Ginger! It's a godsend. Grate some fresh ginger and brew it into tea. It will make you feel at least slightly human again. :)

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by 5 · February 27, 2011 at 08:18 PM

I have an athlete that is allergic to ALL types of Fish. What can she substitute for fish oil?

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lalabomba 0 · February 27, 2011 at 08:18 PM

I have heard of Flax seed being a very good substitute, they sell it at most vitamin shops. and even local pharmacies!

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by 6140 · December 02, 2010 at 03:47 PM

What do you use to soak up all the lovely juices that come off your meat? I would normally sop juice with bread or cornbread, but I can't think of a paleo substitute.

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Karoliina 0 · December 02, 2010 at 06:49 AM

I use a quick, low-carb microwave "bread": Put a bit (half a tablespoon or so) of oil or melted butter in a small bowl. Crack an egg in there as well, and mix. Add 0.6 decilitres (about 0.25 cups, I think) of your favorite flour-like substance,... (more)

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by 491 · December 18, 2011 at 11:58 PM

So, i noticed today that they are selling egg nog at the grocery store. I have a bit of an addiction to egg nog and was wondering if there was a way to get my fix without straying from the path. Any ideas?

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Susan_2 0 · December 16, 2011 at 05:06 PM

Vanilla protein powder shaken with hwc, rum, a sprinkle of nutmeg and crushed ice solves my jones for eggnog.

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by 636 · April 07, 2011 at 10:46 AM

So I am struggling to find a consistent breakfast. I used to eat eggs every morning and that worked for a few months. Then eggs stopped sitting well in my stomach and giving me some gas. I switched to fasting in the morning but that made lunch... (more)

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mari 0 · April 07, 2011 at 10:46 AM

I have dark chocolate for breakfast. Fructose goes preferentially toward replenishing liver glycogen when glycogen stores are low. It's also a nice way to start the day and it wakes me up.

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by 149 · November 07, 2010 at 10:10 PM

Hello, I'm interesting in hearing from people who's calories from fat are under, say, 50%. What do you eat on a given day? I'm having difficulty figuring out how to get enough daily calories without lots of butter and coconut oil.

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Rachel__1 0 · November 07, 2010 at 10:10 PM

For me, (also 63", just FYI) I eat around ~100 grams of protein, ~60 grams of carbs, and ~90 grams of fat on the average day. Puts me around 1400 cal, with about 50% of my total calories coming from fat. I find that this ratio keeps me satiated.... (more)