Merrymaker Paleo Over 80 Real Food Paleo Recipes PDF

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ISBN: 978-0-9924294-5-4
Disclaimer: Merrymaker Paleo is a collection of our own recipes, ideas and opinions. As Health Coaches, we
understand that everyone is different and our most important message to you is do what works for you and what makes
your feel good. The lifestyle we share works for us and this book aims to create positivity and all kinds of delish! We
encourage you to see a medical professional before starting any new lifestyle change, be that diet or fitness.
Contents
Hey there!
So what is paleo?
RECIPES
BREAKFAST
Pumpkin and bacon fritters
Avocado and herb stuffed mushrooms
Savoury crepes with bacon and avocado
Brekky fry up (egg free)
Berry chia pudding
Bircher muesli
Superfood porridge
Vanilla, pumpkin and pear pancakes
Easy peasy pancakes
Jaffa granola
Salted caramel smoothie
Blueberry coconut smoothie
Mango coconut smoothie
Green tropical smoothie
Chocolate almond milk
SIDES AND SALADS
Healthy pumpkin and quinoa salad
Roasted, spiced pumpkin salad with macadamia dressing
Watermelon and mint salad
Grape and pancetta salad
Easy coleslaw
Sweet potato and cauliflower salad
Avocado and mango salad
Roast vegetable salad with basil pesto
Zucchini and capsicum salad with coconut yoghurt dressing
Simple salad with aioli
Pesto zoodles
Garlic and ginger cauli-rice
Super seedy bread rolls
SAVOURY SNACKS
Plantain chips
Chive and mustard scones
Salted crackers
Beetroot hummus
Pumpkin, chilli and lime dip
Guacamole
Zucchini, bacon and dill bites

Savoury bread
Garlic and herb pita bread
Cauliflower pita bread
Sushi
Mini pizzas
Chicken nuggets
Spiced nuts
Chips
DINNER
Pork belly
Coconut and macadamia crusted salmon
Slow cooked beef cheeks
Easy chicken curry
Macadamia crusted lamb rack
Fish tacos
Pizza base
Chicken thigh bake
Creamy Mexican zucchini pasta
Fried cauli-rice
Mexican burrito bowls
SAUCES AND DRESSINGS

Mayonnaise
Tomato sauce
Basil pesto sauce
Apple sauce
Creamy pine nut dressing
Mustard dressing
SWEET TREATS
Mango and cherry tarts
Raw salted caramel cake
Coconut ice
Raw lemon cake (nut free)
Paleo chocolate
Choc hazelnut cups
Blueberry and lemon slice
5 minute chocolate mousse
5 minute blueberry mousse
Chunky nut cookies
ANZAC biscuits
Sesame snaps
Caramel date slice
Vanilla cookie dough bites
Date, maca and chia bites
Peach and vanilla crumble
Raw carrot cake

Raw mango and raspberry cake
Choc raspberry ganache cake
Raw epic blueberry cake
Salted choc caramel slice
Last but not least

Hey there!
We’re Emma and Carla, ‘The Merrymaker Sisters’. We’re Aussie health and
happiness bloggers, paleo recipe developers and passionate health coaches
who began blogging about finding and following our bliss. Our merrymaking
journey continues to teach us new and exciting ways to make our days
brighter, happier and healthier. We created the Merrymaker Brand to share all
of this with you!
We believe everyone can make a positive difference in the world and it all starts from
within. We want to inspire you to take care of yourself because good health and happiness
is infectious and has the capacity to change your life in a huge positive way! On
www.themerrymakersisters.com you’ll find quick and easy paleo recipes, wellbeing information
and advice, plus an abundance of ‘happiness hacks’ – special Merrymaker tips to help you
find and follow YOUR bliss!
Enough about us, you’re here, you’re amazing and you’re making a change that’s going to
result in a healthier, happier you! In this book you’ll find our all time favourite recipes
from the blog and our other eBooks. Cook, eat and be merry!
So what is paleo?
“When you go paleo, your mind, body and soul transforms in to the nourished,
thriving, energetic amazing human you were born to be” Emma + Carla
When you live a paleo lifestyle, you eat real food… food that your body is designed to
consume.
Living a paleo lifestyle means substituting lots of ‘regular’ ingredients for other
ingredients. There are a lot of foods on the ‘no list’ – but don’t let this intimidate you
because we’ve got quick, easy and delish paleo recipes covered.
THE NO LIST (the stuff you don’t eat when you follow a paleo lifestyle)
• No grains (so no oats, wheat, barley, rye, rice)

• No dairy
• No refined sugar
• No soy
• No corn (because it’s grain… shut the front door!)
• No legumes
• No peanuts (because they are legumes… true story)
• No seed or vegetable oils (read more about the oils we recommend to cook with)
We choose to say no to these foods because it works for us and makes us feel good.
THE YES LIST (the yum stuff you eat when you follow a paleo lifestyle)
• Vegetables (try for organic where you can, read more about this here).
• Organic and grass fed meat (read more here)
• Wild caught fish
• Organic free range poultry
• Organic free range eggs
• Nuts and seeds
• Fruit
• Superfoods (like cacao… we love cacao)
• Coconut products (flour, oil, EVERYTHING!)
• Herbs and spices
• Good quality (paleo approved) oils
During the first 3 months of living a paleo lifestyle, we experienced some amazing
benefits, including higher and longer lasting energy levels, weight loss and clear skin.
While also ditching 3pm sugar cravings and bloated bellies. Woohoo!
These benefits are all fantastic but perhaps the most exciting one of all is our new positive
relationship with the food we eat. Long gone are food binges and the guilty feelings that
follow afterwards. Instead, we eat when we’re hungry and choose foods that are going to
nourish our bodies and make us feel our bests. Not to mention we’re eating for longevity.
As in: we want to live longer and we want those years to be full of HEALTH.
It doesn’t just stop with the food we eat. We have a new awareness of ourselves that has
introduced us to a lifestyle that we love.
We live paleo because…

• we lost weight (without even trying)
• we don’t have brain fog
• our bloated bellies are gone
• our hair is super shiny
• our skin is clear
• we got off the sugar-rush roller coaster
• our hormones balanced (no more mood swings)
• we have energy levels that last
• there’s no more guilty feelings
• it makes us feel bloody amazing
Get started! Go Paleo!

We want to make your transition to paleo as easy and delish as possible! Meal planners,
shopping lists and recipes at the click of a button! In fact we have over 200 paleo recipes
that are quick, easy and delish on the blog!
Check out our Merrymaker Paleo Frequently Asked Questions here! We update these all
the time!
Here at Merrymaker HQ it’s all about doing what works for you and what makes you feel
good. Let’s call it: bio-individuality. The idea that everyone’s ‘healthy’ is different and
every body thrives on different fuel. There is no one way to live a paleo lifestyle.
Everyone is different. It takes time to figure out what your body needs. Trust us when we
say this will change (a lot!). Don’t beat yourself up if you lose sight of your paleo journey
and always remember support is never far away!
Now… let’s get merrymaking in the kitchen! Paleo recipes coming at ‘cha!

Pumpkin and bacon fritters
serves : 4 prep time: 15 min cook time: 15 min
stuff you need
4 eggs
3 rashers bacon diced
2 cups butternut pumpkin grated
2 carrots grated
2 shallots chopped
3 tbs. almond meal
1 tsp. paprika
1 tsp. chilli flakes
1 tsp. cumin
coconut oil for pan
now what
Fry up the bacon and shallots in a large pan until just cooked.
In a large bowl combine all the other ingredients, the mixture should be a little sticky.
Add the bacon and shallots and mix well.
Melt a little coconut oil (or use excess bacon fat) in the fry pan on medium heat.
Place about 5 spoonfuls of mixture into the pan, press down slightly with the back of a
spatula.
Cook for about 2-3 minutes or until golden brown, carefully flip and cook the other side!
Place all the cooked fritters on a plate, cover with foil to keep warm and continue the
fabulous fritter fun (aka cooking) with remaining mixture!
merrymaker tip
We served ours with guacamole and they were delish! Next time we’re thinking we might
add a side of grilled veggies or extra eggs and bacon!
Avocado and herb stuffed mushrooms
stuff you need
4 large field mushrooms
1 avocado
1/2 cup fresh coriander
1/3 cup pumpkin seeds
1/3 cup macadamia nuts (or your favourite nut)
1 lemon juiced
2 tbs. fresh thyme
2 tbs. macadamia oil
now what
Preheat oven to 180°C or 350°F and line a baking tray with baking paper.
Remove the stalks from the mushrooms and lie the mushrooms skin side down on the
baking tray.
In a food processor (we use our Vitamix) whiz the mushroom stalks, avocado flesh, herbs,
pumpkin seeds, macadamias, lemon and oil until smooth.
Spoon the mixture into the mushroom caps.
Bake for 10-15 minutes or until the mushrooms are cooked through.
Top with extra pumpkin seeds. Delish!

merrymaker tip
If you eat cheese, crumble with feta. Oh. My. Delicious. Breakfast!
Savoury crepes with bacon and avocado
stuff you need
6 eggs
1 cup almond or coconut milk
3 tbs. coconut flour
2 tsp. onion flakes
salt and pepper
extra macadamia oil for pan
4 rashers of bacon (or more if you want!) cooked
2 avocados sliced
now what
In a blender (we use our Vitamix) whiz the eggs, flour, milk, macadamia oil and salt until
smooth.
Heat a little macadamia oil in a small fry pan (or crepe pan if you have one!) to medium
heat.
Pour 1/4 cup batches of batter into the pan.
Turn the pan slightly so the batter spreads thinly.
Cook for about 2 minutes, until the edges start to lift and the crepe bubbles a little (it will
look a little rubbery).
Carefully flip the crepe over and cook for another 30 seconds.
Place on a plate and cover with foil to keep warm.
Continue to make the crepes with remaining batter, add a little more oil to the pan when
required.
Serve with bacon and avocado! DROOL!

merrymaker tip
Cook the bacon first and place in the oven covered with foil to keep warm. Then cook
your crepes in the bacon fat and go to bacon crepe heaven!
Brekky fry up (egg free)
stuff you need
2 pieces bacon (you can add more)
2 cups baby spinach
1 cup mushrooms sliced
1/2 cup cherry tomatoes
1 avocado mashed
1 tsp. Italian herbs
salt and pepper
now what
In a large fry pan, fry-up the bacon until nice and crispy, set to the side of the pan.
Add the tomatoes and mushrooms, sprinkle with Italian herbs and fry-up for around 3
minutes and set aside.
Quickly fry-up the spinach until just wilted.
Evenly serve out the fry-up, serve with mashed avocado and season with salt and pepper.
merrymaker tip
Make it a big brekky by adding eggs cooked to your liking! We went egg free for a little
while, call it a human experiment!
Berry chia pudding
serves : 2 prep time: 10 min cook time: overnight or 2 hours
stuff you need
1 + 1/2 cups almond or coconut milk
1/2 cup mixed berries
1/4 cup chia seeds
1/4 cup shredded coconut
1 lemon juiced and rind for garnish
1 granny smith apple grated
now what
In a large jar or container combine all the ingredients.
Place the jar or container in the fridge and leave to soak overnight or at least 2 hours.
When you’re ready to eat, add a little more milk to get your desired consistency and serve
with lemon zest!
merrymaker tip
Add your favourite nuts for the extra delish factor!
Bircher muesli
serves : 2 prep time: 5 min soak time: 10 min
stuff you need
1 apple grated
2 medjool dates chopped (optional)
4 strawberries chopped
1 + 1/2 cup almond milk
1 cup raspberries
2 tbs. flaxmeal
2 tbs. pumpkin seeds
2 tbs. sunflower kernels
2 tbs. sesame seeds
1 tsp. cinnamon
now what
In a bowl combine the apple, flaxmeal, pumpkin seeds, sunflower kernels, sesame seeds,
dates and strawberries.
In a blender (we use our Vitamix) whiz the almond milk, raspberries, cinnamon until
smooth.
Pour the smoothie mix over the dry ingredients and stir well.
Allow to soak for at least 10 minutes in the fridge.

merrymaker tip
You can make this bircher muesli the night before for a get up and go brekky! If it’s a little
dry add more milk. Yum and oh so convenient!
Superfood porridge
stuff you need
1 apple grated
2 cups almond or coconut milk
1 cup unsweetened shredded coconut
1/4 cup coconut flour
1/4 cup walnuts chopped
1/4 cup mixed super foods (we used gojis, cacao nibs, hemp seeds)
1 tsp. cinnamon
now what
In a medium sized saucepan combine all of the ingredients.
Place the saucepan on a hot stove and stir until the mixture begins to boil.
Turn the heat down so the mixture simmers, continue to stir for about 5 minutes, it should
start to thicken up.
merrymaker tip
Top with raw honey and chia seeds.
Vanilla pumpkin and pear pancakes
stuff you need
2 cups pumpkin peeled and cubed
6 eggs
2 tsp. 100% vanilla extract
1 pear peeled and cubed
coconut oil for the pan
now what
Cook the pumpkin until soft (we boiled ours) and then puree in a blender.
Add the eggs to the blender and whiz until it becomes a little fluffy.
Add the coconut flour and vanilla extract and whiz again till smooth.
Pour the batter into a bowl, add the chopped pear and mix well. We like to keep the pear
chunky, but you can choose to puree it with the pumpkin.
Heat a large fry pan on medium heat with 1 tbs. coconut oil.
Place large spoonfuls of pancake batter on to the fry pan and allow to cook for 4 minutes
(or until bubbles start to form).
This is where it can get tricky. These little buggers are super soft so you need to flip them
VERRRRRRRRY carefully…you don’t want to end up with vanilla, pumpkin and pear
scramble…though that does sound delicious.
Once flipped, cook for a further 3 minutes.
Place on a plate and cover with foil to keep warm, continue to cook the rest of the
pancakes.
merrymaker tip
We highly recommend topping with delicious nut butter!
Easy peasy pancakes
stuff you need
4 eggs
3 tbs. almond or coconut milk
2 tbs. coconut oil (and extra for the pan)
1 tsp. 100% maple syrup
now what
In a food processor (we use our Vitamix) whiz all the ingredients until really smooth.
Melt a little coconut oil in a medium heat fry pan.
Place quarter cups of pancake batter in to the saucepan and allow each pancake to cook for
3 minutes or until bubbles start to form.
Carefully flip the pancakes and cook for a further 2-3 minutes.
Continue to cook the rest of the pancakes until all of the batter is used up.
merrymaker tip
Jazz these pancakes up with all kinds of toppings! Our favourite is mixed berries and
coconut yoghurt… YUM!
Jaffa granola
stuff you need
1 cup chopped cashews
1 cup shredded coconut
1/2 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup linseeds
2 tbs. coconut oil
2 tbs. raw cacao powder
1 tbs. raw honey or 100% maple syrup
the rind of 1 orange
now what
In a bowl, mix the cashews, sesame seeds, sunflower seeds, linseeds, pumpkin seeds,
honey, raw cacao powder and orange rind.
Melt the coconut oil and pour over the dry mix.
Mix together really well.
Spread the mix evenly on the baking tray and place into the oven for 5 minutes, give it a
stir and cook for a further 3 minutes.
Once cooked allow to cool and then stir through the shredded coconut. Serve with icy cold
almond milk (see here for our chocolate almond milk recipe).
merrymaker tip
For a delicious dessert, top with coconut icecream!
Salted caramel smoothie
serves : 2 time: 5 min
stuff you need
2 cups almond milk
1 cup ice
3 dates
1 tbs. chia seeds
1 banana
1 tbs. cashew nut butter
1 tsp. 100% maple syrup or raw honey
pinch of salt
now what
Simply place all of the ingredients in to your blender (we use our Vitamix) and WHIZ.
GULP. BANG!
Blueberry and coconut smoothie
stuff you need
2 cups coconut milk
1 cup ice
1 cup blueberries (fresh or frozen)
1 tbs. raw honey (optional)
Creamed coconut (optional)
now what
Blend all ingredients on high speed until smooth!
Top with some creamed coconut! YUM!

merrymaker tip
Don’t have creamed coconut? Just whiz shredded coconut in a high power blender until a
smooth butter forms!
Mango and coconut smoothie
stuff you need
1 mango
1 cup ice
1 cup coconut milk
1/4 cup raspberries (optional)
now what
Place all of the ingredients into your blender (we use our Vitamix) and blend until smooth!
Garnish with some pureed raspberries.

merrymaker tip
Put in the freezer to make an icy treat!
Green tropical smoothie
stuff you need
5 cups baby spinach
1 cup coconut milk
1 cup ice
1 cup chopped mango
1/2 cup chopped pineapple
now what
Place all of the ingredients into your blender (we use our Vitamix) and blend until smooth!
merrymaker tip
Add extra milk if it’s too thick!
Chocolate almond milk
serves : 4 time: 30 min plus over night
stuff you need
2 cups raw almonds (soaked in water over night)
4 cups filtered water
1 tbs. raw honey
now what
Strain the soaked almonds and rinse with cold water.
Place the almonds in a blender (we use our Vitamix).
Add the filtered water and whiz for around 3 minutes or until the mixture turns thick and
smooth.
Place a cheesecloth over a bowl and pour the almond mix into the cheesecloth.
Carefully twist the cheesecloth around the mixture and squeeze all of the almond milk out
(this part is fun!).
Once you have squeezed all of the milk out (there will be wet almond meal left over) pour
the milk back into your blender.
Add the honey, raw cacao powder and whiz again until smooth.
Place into the fridge and consume within 5 days of making.

merrymaker tip
Bake something delicious with the leftover almond meal! Some say to dry it out, we were
too impatient and ignored this advice. The result… delicious muffins!
Healthy pumpkin and quinoa salad
stuff you need
3 cups pumpkin cubed
2 zucchinis diced
1 chilli finely diced
1/2 lemon juiced
1 + 1/2 cups water
1/2 cup quinoa
1/2 cup fresh coriander (cilantro) chopped
1 tsp. ground cumin
salt and pepper
now what
Preheat oven to 180°C or 350°F and line 2 baking trays with baking paper.
In a large bowl coat the pumpkin and zucchini with oil, cumin and season with salt and
pepper.
Lay out the pumpkin and zucchini on the prepared trays and pop into the oven for 40
minutes or until cooked.
Meanwhile add the quinoa and water to a saucepan, bring to the boil, cover and lower the
heat to simmer for 15 minutes.
To finish, in a large bowl combine the roasted pumpkin, zucchini, cooked quinoa,
coriander, chilli and lemon juice. Toss carefully, DELISH!
merrymaker tip
Quinoa is definitely on the fence paleo. Remember that everyone’s ‘paleo’ is a little
different and as we always say: do what makes you feel good!
Roasted, spiced pumpkin salad with
macadamia dressing
stuff you need
1 kg (2 lbs) of your favourite pumpkin
6 cups leafy greens
1/4 cup macadamia oil
1 tbs. paprika
1 tbs. cinnamon
2 tsp. coconut sugar (optional)
for the dressing

1/2 cup macadamia nuts
1 garlic clove crushed
1 lemon juiced
salt and pepper
now what
Line 2 baking trays with baking paper and preheat oven to 180°C or 350°F.
Slice all the pumpkin, we like to leave the skin on. It looks good and it’s way easier!
Place all the pumpkin on the baking trays.
Drizzle the pumpkin with the macadamia oil.
Sprinkle the pumpkin with cinnamon, paprika and coconut sugar.
Place in the oven for 30 minutes, turn the pumpkin slices and place back in to the oven for
another 20 minutes or until cooked.
For the dressing

Place all the ingredients in a food processor (we use our Vitamix) and whiz until
completely smooth. Have a taste to check if it needs a little more salt and pepper.
merrymaker tip
We serve our roasted spiced pumpkin on a bed of baby spinach and rocket leaves, drizzled
with the macadamia dressing. Yes, it was as delicious as it looks!
Watermelon and mint salad
stuff you need
1/2 watermelon chopped into cubes
2 cups baby spinach leaves
4 kale leaves, torn off stalks
1 avocado sliced
1/2 punnet cherry tomatoes
1/2 cup of fresh mint chopped
for the dressing

1/4 cup olive oil
1 lime juiced
now what
In a large bowl or platter combine all the salad ingredients and toss lightly.
Drizzle with olive oil and fresh lime juice, garnish with extra sunflower seeds.
merrymaker tip
Add ruby grapefruit for extra delish factor!
Grape and pancetta salad
stuff you need
1 bunch green grapes
4 slices pancetta chopped
4 cups baby spinach or/and red beetroot leaves
1/2 cup walnuts crushed
2 tbs. goats feta crumbled (optional)
now what
On a large plate place the baby spinach/beetroot leaves followed by the pancetta, grapes,
feta and walnuts. Enjoy!
merrymaker tip
Add a drizzle of olive oil and squeeze of lemon if you like!
Easy coleslaw
stuff you need
1/2 red cabbage shredded
5 shallots chopped
3 carrots grated
for the mayonnaise

3 egg yolks
3/4 cup olive oil
1 tsp. lemon juice
1/2 tsp. dijon mustard (check for nasties)
salt and pepper
now what
Start with the mayonnaise. In a blender (we use our Vitamix) whiz the egg yolks, lemon
juice and mustard until combined.
Continue to blend and add the olive oil VERY slowly. It should take you a couple minutes,
once all of the oil is added, it will be thick and creamy.
Add salt and pepper to taste and keep in the fridge while you prepare the veggies.
Combine the chopped and shredded vegetables in a big bowl.
Stir through the mayonnaise until all the veggies are coated well.
Keep the coleslaw in the fridge until you’re ready to eat!

merrymaker tip
When you’re new to making homemade mayo it can be a little tricky! Don’t stress if it
doesn’t go super creamy… practice makes perfect after all! Sometimes we add a hand full
of macadamia nuts, or avocado, or more mustard to thicken it up!
Sweet potato and cauliflower salad
stuff you need
2 large sweet potatoes cubed
1 cauliflower head cut into florets
4 cups baby spinach
1/2 cup fresh coriander (cilantro) chopped
1/2 cup of macadamia nuts (or your fave nut)
1 tbs. coconut oil or macadamia oil
1 tbs. turmeric
1 tbs. olive oil
1 tsp. apple cider vinegar
now what
In a large bowl combine the oil and turmeric, add the sweet potato and cauliflower and
coat with the oil mixture.
Place the sweet potato and cauliflower onto the baking trays and bake for 15 minutes.
Check the cauliflower, if it is cooked to your liking take it out of the oven (if not, leave it
in a little longer!).
Check and turn the sweet potato and bake for a further 20 minutes.
In a large salad bowl or platter add the baby spinach leaves and coriander, followed by the
sweet potato and cauliflower and toss very lightly.
Sprinkle the macadamia nuts over the salad.
Drizzle with olive oil and apple cider vinegar.

merrymaker tip
We’ve started adding turmeric to lots of our meals, it’s an amazing anti-inflammatory.
Avocado, mango and macadamia salad
stuff you need
2 mangoes
2 avocados
2 cups rocket leaves
For the dressing

1 lemon juiced
1/4 cup olive oil
now what
Slice the mangoes and avocados into thin strips.
for the dressing

Simply mix the olive oil and lemon juice in a small bowl.
To make it. Lay the rocket leaves on a large platter followed by the sliced mango and
avocado.
Scatter the macadamias over the top.
Pour the dressing over the salad. Ta-da… talk about easy!
merrymaker tip
Make this salad a super filling meal by adding roast chicken! You could also add bacon
(no reason required).
Roast vegetable salad with basil dressing
stuff you need
12 petite tomatoes (or a punnet of cherry tomatoes)
12 whole button mushrooms
2 zucchinis halved and sliced
2 carrots halved and sliced
1 large eggplant sliced
1 capsicum sliced
for the dressing

1/2 cup fresh basil chopped
1/4 cup olive oil
1 clove garlic
2 tbs. lemon juice
salt and pepper
now what
Place all your vegetables on the baking trays and drizzle with oil.
Place into the oven for 20 minutes.
Take out the trays, turn the vegetables and return to the oven for another 10 minutes or
until veggies are cooked.
for the dressing

In a blender (we use our Vitamix) whiz all the ingredients until smooth.
To make it. Lay all your roasted vegetables on a large flat platter and drizzle with
delicious basil dressing.
merrymaker tip
Depending on the season serve hot or cold!
Zucchini and capsicum salad with coconut
yoghurt dressing
serves : 4 time: 1 hr 20 min
stuff you need
4 zucchinis cut in to matchsticks
4 shallots (scallions) sliced
2 red capsicum (bell pepper) thinly sliced
1 clove garlic crushed
1/4 cup olive oil
2 tbs. apple cider vinegar
for the dressing

1 cup coconut yoghurt
1 lime, the juice and rind
1/2 cup fresh mint chopped
1 tsp. paprika
1 tsp. raw honey
now what
In a large bowl combine the zucchinis, capsicums, shallots, garlic, olive oil, vinegar and
salt and pepper.
Stir well, cover and place into the fridge for at least an hour.
for the dressing

In a bowl mix the yoghurt, lime juice and rind, paprika and honey.
To make it, on a large platter lay the zucchini and capsicum and drizzle with the yoghurt
dressing.
merrymaker tip
Get organised and pre-make the night before. Just keep the dressing separate until you’re
ready to serve.
Simple salad with aioli
stuff you need
3 cups mixed lettuce leaves
6 shallots (scallions) sliced
1/2 red cabbage shredded
2 carrots grated
2 sticks celery sliced
1 avocado sliced
1 cucumber peeled into ribbons
1 punnet cherry tomatoes halved
1/2 cup fresh parsley chopped
for dressing
3/4 cup olive oil
3 egg yolks
2 cloves garlic crushed
2 tbs. lemon juice
2 tsp. dijon mustard (check for nasties)
salt and pepper
now what
In a large bowl add all your salad ingredients and toss.
for the dressing

In a blender (we use our Vitamix) whiz the egg yolks, lemon juice, garlic and mustard
until combined.
Continue to blend and add the olive oil VERY slowly, teaspoon by teaspoon. It should
take you around 5 minutes, once all of the oil is added, it will be thick and creamy.
To make, top the salad with aioli and some extra macadamias.
merrymaker tip
Don’t have an ingredient? Don’t stress! Make this salad a ‘fridge cleanout’… whatever
you have, throw it in!
Pesto zoodles
stuff you need
4 zucchinis
2 cups baby spinach leaves
1 bunch of basil
1/2 an avocado
1 lemon juiced
1/4 cup pine nuts
1/4 cup olive oil
1/4 cup almond milk
1 tbs. coconut oil
salt and pepper
now what
Peel zucchinis lengthways until you reach the core (we just cut the core up and add it to
the mix…we hate food wastage!), you could also use a julienne peeler or spiralizer.
Place the peeled zucchinis (zoodles) in a bowl, leave this for now.
In a food processor (we use our Vitamix) add the spinach, basil, avocado, lemon juice,
olive oil, almond milk and pine nuts. Blend on medium speed until your preferred
consistency.
In a large pan, add the coconut oil and the zoodles, cook for about 2 minutes.
Add the pesto mix to the pan and stir well.
Cook for a further 2-3 minutes.
Season with salt and pepper.
merrymaker tip
Can’t be bothered cooking these pesto zoodles? Eat them raw!
Spiced sweet potato and carrot hash
stuff you need
2 large sweet potatoes peeled and grated
3 carrots peeled and grated
1 tbs. paprika
1 tbs. macadamia or coconut oil
1 tsp. cumin
salt and pepper
now what
Preheat oven to 180°C or 350°F.
In a large baking dish mix together the grated sweet potato, carrot, spices, oil, salt and
pepper.
Place in to the oven for 15 minutes, give it a stir and place back in to the oven for a final
10 minutes.
OR!
You can simply fry up the hash in a fry pan on high heat!
merrymaker tip
This is the perfect dish for a paleo brunch!
Garlic and ginger cauli-rice
stuff you need
1 cauliflower
1 clove garlic chopped
1 tsp. ginger chopped
coconut oil for pan
now what
Grate or food process the florets of the cauliflower (it should look like ‘rice’!).
Melt the coconut oil in a high heat fry pan.
Add the garlic and ginger then cauli-rice and stir for 2 minutes.
Turn the heat down to low and let the cauli-rice heat through for a further 4-5 minutes.
Serve immediately.
merrymaker tip
This cauli-rice goes perfectly with our easy chicken curry.
Super seedy bread rolls
stuff you need
1 cup ground chia seeds
1/2 cup butter melted (or coconut oil)
1/2 cup poppy seeds
1/2 cup warm water
1/3 cup arrowroot flour
2 eggs whisked
1 tbs. paprika
1 tsp. turmeric
salt and pepper
now what
Combine the ground chia, arrowroot flour, all the seeds and spices in a bowl.
Gradually add the water and butter, stirring vigorously until a sticky paste forms.
Add the whisked eggs and continue to stir.
With wet hands, roll handfuls of mixture in to 8 separate balls and place on to the baking
tray 3cm (1.5 inch) apart and press down slightly.
Place in to the oven and bake for 40 minutes.
These are best served immediately.
merrymaker tip
Get organised! Bake a batch of these babies, freeze separately and thaw out for the
ultimate lunch: paleo bread rolls = #winning
Plantain chips
stuff you need
2 green plantains
4 tbs. melted coconut oil or macadamia oil
2 tsp. paprika
1 tsp. turmeric
1 tsp. cinnamon
Himalayan pink salt
now what
Preheat the oven to 180°C or 350°F and line 2 baking trays with baking paper.
Peel the plantains, you may need to cut the ends with a knife if the skin is a little tough.
Slice the plantains into thin pieces with a mandolin slicer or knife and place into a bowl.
Add the oil and spices to the plantains and coat evenly.
Place the plantain pieces on the baking trays in 1 layer and ensure they are not
overlapping.
Season the chips with a little salt.
Place in the oven for 15 minutes.
Turn over the chips carefully and place back into the oven for a further 15 minutes.
Keep an eye on them so they don’t burn!
merrymaker tip
We served our plantain chippies with guacamole. Oh. My. Food.
Chive and mustard scones
makes : 6 prep time: 10 min cook time: 15 min
stuff you need
2 cups almond meal
2 eggs whisked
3 tbs. wholegrain mustard (check for nasties)
2 tbs. arrowroot flour
2 tbs. almond milk
2 tbs. coconut oil melted
2 tbs. fresh chives chopped
1 tbs. onion powder
salt and pepper
now what
Mix the almond meal, arrowroot flour, onion flakes salt and pepper in a large bowl.
Make a well in the centre and add the mustard, chives, eggs, almond milk and coconut oil.
Mix all ingredients well (it will be a little sticky!).
Split the mixture into 6 and roll into balls.
Place balls onto the baking tray 2cm (3/4 inch) apart and flatten a little.
Place into the oven for 15 minutes, or until golden brown.
merrymaker tip
Serve with a dollop of ghee or butter! Delish!
Salted crackers
stuff you need
2 cups almond meal
2 eggs
1 tbs. coconut oil
1 tsp. Himalayan pink salt
now what
Mix all ingredients together, it should form a sticky dough.
Between 2 sheets of baking paper roll out the dough to 3mm (1/6 inch) thin.
Carefully peel off the top sheet of baking paper.
Slice the dough into desired cracker size.
Place on a baking tray and into the oven for 10 -12 minutes or until golden brown.
Let cool and then enjoy with paleo dip!
merrymaker tip
You can season these crackers with whatever you like! We have tried chilli flakes, cracked
pepper, oregano, basil and paprika! YUM!
Beetroot hummus
stuff you need
1 beetroot, peeled
1 lemon juiced
2 tbs. tahini
1 tsp. ground cumin
1 tbs. olive oil
1 tsp. apple cider vinegar
1 tbs. fresh mint (optional)
now what
In a food processor or blender whiz all ingredients until smooth. Easy peasy!
merrymaker tip
Serve with paleo crackers or sweet potato chippies and nom nom nom!
Pumpkin, chilli and lime dip

stuff you need
2 cups pumpkin, peeled, cubed and cooked
1/4 cup fresh coriander (cilantro)
1 red chilli (keep the seeds in if you like it hot)
1 lime juiced
1 tbs. olive oil
salt and pepper
now what
In a food processor (we use our Vitamix) whiz the cooked pumpkin until pureed.
Add the pumpkin seeds, coriander, chilli, lime juice, oil, season with salt and pepper and
whiz until desired consistency forms (do you like it smooth or crunchy?).
merrymaker tip
This dip also make an absolutely delish side for dinner! We served it with slow cooked
beef cheeks, um hello amazing dinner!
Guacamole
stuff you need
2 avocados
1 tomato chopped
1 red chilli de-seeded and chopped finely
1 lemon juiced
1/2 cup coriander (cilantro) chopped
salt and pepper
now what
In a bowl mash up the avocados with a fork (or if you can be bothered use the stick
blender).
Add the tomatoes, chill, coriander, lemon juice and stir well.
Season with salt and pepper and taste test! YUM!
merrymaker tip
There are so many varieties of guacamole! We sometimes add red onion, capsicum and
paprika! We LOVE guacamole!
Zucchini, bacon and dill bites
stuff you need
2 medium zucchinis grated
2 shallots finely chopped
2 eggs whisked
1 tbs. fresh dill chopped
salt and pepper
now what
Preheat oven to 200°C or 390°F line a baking tray with baking paper.
Place grated zucchinis in a bowl and use paper towel to squeeze out excess liquid.
Add the bacon, shallots, dill and eggs to the zucchinis and stir well.
Sift the coconut flour into the zucchini mixture, season with salt and pepper and mix until
combined.
Take spoonfuls of the mixture and mould into bite sized balls.
Place the bites onto the baking tray and into the oven for 25 minutes or until golden
brown.
merrymaker tip
These are perfect snacks for work and school lunches!
Savoury bread
stuff you need
8 eggs
1 cup grated carrot
1/2 cup butter (or ghee or coconut oil)
1/4 cup chia seeds (or flaxmeal)
1/4 cup pumpkin seeds (or any seed)
1 tbs. dried onion flakes
1 tbs. dried basil flakes
1/4 tsp. baking powder
salt and pepper
now what
Preheat oven to 180°C or 350°F and line a 10 x 20 cm (4 x 8 inch) loaf tin with baking
paper.
In a food processor or blender mix the eggs and butter on high speed, until combined
(about 2 minutes).
Add the carrot and blend on high until smooth.
Add the chia seeds, coconut flour, pumpkin seeds, baking powder, onion flakes, basil and
salt and pepper.
Mix again on medium speed until combined.
Transfer the mixture into the prepared loaf tin and top with extra seeds.
Place in to the oven for 40 minutes or until golden brown on top.
Allow to cool for 10 minutes before slicing into desired sized piece.
merrymaker tip
If your loaf is still a little too moist on top after 40 minutes in the oven… leave it in a little
longer!
Garlic and herb pita bread
stuff you need
1/2 cup cubed sweet potato cooked
1/3 cup arrowroot flour
1/4 cup butter melted (or ghee or coconut oil)
1/4 cup warm water
2 eggs
2 tbs. chia seeds
2 cloves garlic
1 tbs. mixed herbs
salt and pepper
1 tsp. olive oil
now what
In a food processor (we use our Vitamix) whiz the arrowroot flour, coconut flour, chia
seeds, salt and pepper.
Add the butter, warm water, eggs, sweet potato and garlic.
Switch on and whiz for around 2 minutes or until the batter is combined.
Spread the mixture on to the prepared baking tray to about 5mm (1/4 inch) thick.
Sprinkle with herbs and place in to the oven for 30 minutes or until golden brown.
Serve with a drizzle of olive oil and extra salt and pepper.
merrymaker tip
Serve this pita bread with delish beetroot hummus!
Cauliflower pita bread
stuff you need
3 cups cooked pureed cauliflower (1 cauliflower)
3 eggs
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. onion powder
salt and pepper
now what
Preheat your oven to 180°C or 350°F and line a baking tray with baking paper.
In a large bowl combine the pureed cauliflower, eggs, coconut flour, oregano, rosemary,
onion powder and season with salt and pepper.
Stir until well combined.

Spread out the mixture on to the baking tray to 1 cm (1/2 inch) thick.
Remove from oven and put under a hot grill for 10 minutes.
Remove from grill and flip. We did this by placing another baking tray with baking paper
on top of the cauliflower pita and turned it upside down.
Place back under the grill for a further 5 minutes.
Cut up into desired slices (we like mini squares).
Let cool as they will harden a little. We served ours with mashed avocado.
merrymaker tip
You could even make these into pizzas!
Sushi
stuff you need
6 nori seaweed sheets
1/2 cauliflower grated or food processed
2cm (3/4 inch) piece fresh ginger finely chopped
2 tbs. sesame oil
1 tbs. coconut aminos
1 tbs. coconut oil
salt and pepper
for the fillings

1 full chicken breast cut in to strips
1 can of tuna (drained)
1 tbs. fresh dill finely chopped
1 carrot peeled, cut into matchsticks
1 cucumber cut into matchsticks
1 avocado sliced
salt and pepper
now what
Place chicken strips onto the tray and season with salt and pepper.
Bake in the oven for 15 minutes or until cooked through, then allow to cool.
Meanwhile, melt the coconut oil in a fry pan on medium heat. Add the garlic, ginger and
cook for 2 minutes.
Add the grated cauliflower and continue to cook for 10 minutes or until just soft.
Take the pan off the heat and stir through sesame oil and coconut aminos, leave this to
cool.
In a bowl mix the tuna, dill, salt and pepper.
Now it’s time to get your production line ready!
Have all the ingredients out in front of you.
Using a sushi bamboo rolling mat, place the nori sheet shiny side down.
Add a cup of cauli-rice to the nori sheet spreading it out evenly. Cover the whole sheet,
except for a 2cm (3/4 inch) gap across the top edge.
At the bottom of the sheet, add horizontal lines of your desired ingredients.
We did combos of chicken, avocado and cucumber AND tuna, dill, avocado and carrot!
Now for the tricky part, holding onto the bottom edge of the mat, roll the sushi into a tight
roll.
Seal the roll by rubbing wet hands over the nori sheet. Continue this process for all the
nori sheets.
merrymaker tip
There are usually diagram instructions for rolling sushi on the packet. BUT if we can do it,
anyone can!
Mini pizzas
stuff you need
1 + 1/2 cups arrowroot flour
3/4 cup sweet potato cubed and cooked
1/2 cup coconut oil melted
1/4 cup chia seeds
1/4 cup warm water
2 eggs
salt and pepper
Whatever pizza toppings you love!
now what
In a food processor (we use our Vitamix) whiz the arrowroot flour, coconut flour, chia
seeds, salt and pepper.
Add the coconut oil, warm water, eggs and sweet potato.
Whiz again for around 2 minutes or until the batter is combined.
Place tablespoons of the mixture on to the prepared baking trays and spread evenly in to
circles, about 5mm (1/4 inch) thick.
Place in to the oven for 15 minutes or until golden brown.
Once cooked, top with your favourite pizza toppings and place back in to the oven for a
further 15 minutes.
We kept it simple and used tomato paste, ham and cheese.
merrymaker tip
For a 100% paleo version, of course, hold the cheese!
Chicken nuggets
stuff you need
500g (1 lb.) chicken mince
1 cup carrot finely grated
1 egg
1 tbs. coconut oil
1 tbs. onion flakes
1/2 tbs. arrowroot flour
1 tsp. paprika
salt and pepper
now what
In a large bowl combine the chicken mince, egg, carrot, onion flakes, salt and pepper. You
might need to get your hands dirty!
In a small bowl, mix the coconut flour, arrowroot flour and paprika.
Take tablespoons of the chicken mix and roll in to balls then coat in the flour mix and
flatten slightly.
Continue until all of the chicken mix is used.
In a large sauce pan melt the coconut oil on medium heat.
Add half the nuggets and cook for 5 minutes or until golden. Carefully flip and cook for a
further 2 -3 minutes.
Repeat with the remaining chicken nuggets and serve warm with our tomato sauce.
merrymaker tip
These chicken nuggets are perfect for kids entertaining!
Spiced nuts
stuff you need
1 cup raw pistachios
1 cup raw cashews
1 cup raw pumpkin seeds
1 tbs. coconut oil melted
1/2 tsp. ground chilli
2 tsp. paprika
salt and pepper
now what
In a large bowl, combine all of the ingredients.
Make sure you mix well to coat all of the nuts in the spices.
Transfer the nuts onto the baking tray and place into the oven for 10 minutes.
Allow to cool and enjoy (not all at once though!).
merrymaker tip
Come up with some of your own flavour and nut mix combos…like rosemary and sea salt
or cumin and turmeric! Delish!
Chips
Celeriac chips
Peel and chop 2 celeriac in to thick chips.
In a large bowl, toss celeriac in 1 tbs. of melted coconut oil or macadamia oil, 1 tbs. dried
rosemary and 2 tsp. salt.
Put your chippies on the tray in a single layer and bake for 35–40 minutes or until lightly
golden.
Sweet potato chippies

Peel and chop 3 large sweet potatoes as thin as possible (chop along the width, so they are
round chippies!).
In a large bowl, toss the sweet potato in 1 tbs. melted coconut oil or macadamia oil, 1 tbs.
paprika, 1 tsp. cinnamon, salt and pepper.
Put your chippies on the tray in a single layer and bake for 20 minutes, flip the chippies
and bake for a further 10 minutes or until crisp.
Carrot chippies
Peel and chop 4 carrots into thin chips (like french fries).
In a large bowl, toss carrot in 1 tbs. melted coconut oil or macadamia oil, 2 tsp. ground
cumin and pepper.
Put your chippies on the tray in a single layer and bake for 40–50 minutes, give them a stir
and bake for a further 10 minutes.
Kale chippies
Tear off the dark greeny bits of the kale form the stem, rinse and pat dry with a tea towel.
In a large bowl, toss kale in 1 tbs. of macadamia oil, salt and pepper.
Put your chippies on the tray in a single layer and bake for 10–12 minutes or until
crunchy, keep an eye on these babies or they will burn (baby burn!).
Pork belly
serves : 6 prep time: 15 min cook time: 1 hr 30 min
stuff you need
1 kg or 2 lbs. pork belly (get the butcher to score it!)
2 cloves garlic crushed
1 tbs. Himalayan pink salt (and extra)
1 tbs. ground coriander
1 tbs. dried thyme leaves
1 tbs. paprika
1 tsp. onion powder
1 tsp. chilli powder
now what
In a small bowl combine all the herbs, spices and garlic.
Place the pork belly skin side up in a greased roasting pan.
Pour over half the oil and season really well with salt.
Sprinkle the spice mix over and rub it in to the pork skin, make sure you get the spice mix
into those scores!
Pour over the remaining oil and season with a little extra salt.
Place the pork into the oven for 20 minutes, watch that skin puff and crisp up!
Turn down the oven to 160°C or 320°F and cook for a further 1 hour.
If the skin isn’t quite crisp enough (boohoo!) place under a hot grill for 5-10 minutes.
Allow the pork to rest for 10 minutes before cutting and serving!
merrymaker tip
EAT IT ALL UP!
Coconut and macadamia crusted salmon
stuff you need
4 wild caught salmon fillets
2/3 cup raw macadamias
1/2 lemon juiced
salt and pepper
now what
Preheat the oven to 180°C or 350°F and line a baking tray with baking paper.
In a food processor (we use our Vitamix) whiz the coconut and macadamias until crumbly.
Transfer the coconut and macadamia mix to a bowl and stir through the lemon juice and
season with salt and pepper to your liking.
Lay the salmon fillets skin down on the baking tray.
Place the crust mix on top of the salmon fillets, about 1 cm or 1/4 inch thick.
Place the salmon into the oven for 15 minutes.

merrymaker tip
Don’t like salmon? This crust goes perfectly with white fish. Don’t like fish? It’s delicious
with chicken too!
Slow cooked beef cheeks
serves : 6 prep time: 15 min cook time: 8 hrs
stuff you need
1 kg or 2 lbs. beef cheeks
2 cups button mushrooms
1 cup water
3/4 cup organic red wine or stock
2 carrots chopped
2 bay leaves
1 brown onion chopped
1 medium eggplant chopped
1 tbs. tomato paste (check for nasties)
1 tbs. coconut oil
1 tbs. cinnamon
1 tsp. thyme
1 tsp. oregano
1 tsp. rosemary
now what
Place the beef cheeks in to the slow cooker.
Place the rest of the ingredients on top of the beef and mix until the cheeks are coated in
all of the ingredients.
Turn on the slow cooker to low and allow to cook for 6-8 hours.
Once cooked, pull apart the meat with two forks.

merrymaker tip
You should definitely think about serving with crunchy baked sweet potato and pumpkin.
Our favourite seasoning is paprika, cinnamon and salt (out of control party in mouth
action).
Easy chicken curry
stuff you need
6 chicken thighs diced
1 brown onion chopped
1 cup pumpkin puree (cooked pumpkin, then blended until smooth)
2 medium zucchinis sliced
1 cup button mushrooms sliced
1/4 cup water
2 tbs. butter or coconut oil
1/2 tbs. turmeric
1/2 tbs. paprika
1 tsp. cumin
now what
In a high heat saucepan melt the butter. Add the onion and spices and sauté.
Add the chicken and cook until the sides have just turned white.
Turn down the heat to low and add the pureed pumpkin and water.
Stir until combined and then cover and allow to simmer for 15 minutes.
At the 10 minute mark, add the zucchinis and mushrooms.
Serve with a dollop of coconut yoghurt, fresh coriander and a side of cauli-rice.
merrymaker tip
Make sure you make enough for leftovers… curries are always better the next day right?!
Macadamia crusted lamb rack
stuff you need
1 grass fed lamb rack, trimmed
1 cup macadamias, roughly chopped
1 tbs. dijon mustard (check for nasties)
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. coconut oil
salt and pepper
now what
Preheat oven to 200°C or 390°F and line a baking tray with foil.
Season the lamb with salt, pepper, thyme and rosemary.
Melt the coconut oil in a large fry pan on high heat.
Seal all sides of the lamb, it should take around 2 minutes on each side.
Place the lamb on to the prepared baking tray. Fat side up.
Spread the mustard on top of the lamb.
Carefully spoon the crushed macadamias on to the mustard, pressing them down so they
don’t fall off the meat.
Season with salt and pepper and place in to the oven for 30 minutes.
Once cooked, allow to sit for 10 minutes before slicing in to cutlets.
merrymaker tip
Can you tell we love macadamia nuts? Not your thing? Try this recipe with pistachios or
almonds!
Fish tacos
stuff you need
800g (1.7 lbs.) sustainable firm white fish, cut into chunks
1 tbs. macadamia or avocado oil
3 tsp. ground cumin
2 tsp. paprika
1 tsp. dried thyme
1/2 tsp. Himalayan pink salt
for the toppings

4 large or 8 small cos lettuce leaves (instead of taco/tortilla)
1 lemon cut into wedges
1 avocado sliced
1/2 cup cherry tomatoes cut in half
1/2 cup coriander (cilantro) chopped
now what
Toss fish in macadamia oil, spices and salt and allow to marinate for 10 minutes.
Meanwhile, prepare the cos lettuce leaves and other toppings.
Back to the fish! Heat a fry pan over medium-high heat with a little extra oil.
Add the fish pieces and cook for 2-3 minutes or until just cooked through.
To assemble, place cos lettuce on plates followed by avocado, coriander, tomato and
finally the fish.
Serve with lemon wedges.
merrymaker tip
We topped ours with homemade paleo mayo. Talk about YUM!
Pizza base
makes : 2 bases prep time: 20 min cook time: 30 min
stuff you need
1 + 1/2 cups arrowroot flour
1/3 cup almond meal
4 tbs. flaxmeal
2 tbs. dried mixed herbs
1/2 cup melted coconut oil
120g (4 oz.) cooked cauliflower puree
2 eggs
1/4 cup warm water
salt and pepper
now what
Preheat oven to 180°C or 350°F and line 2 baking trays (or round pizza trays) with baking
paper.
Cook the cauliflower and puree, set aside.
In a large bowl, combine arrowroot flour, almond meal, flaxmeal, herbs, salt and pepper.
Make a well in the centre and add the melted coconut oil, warm water, cauliflower puree
and eggs.
Mix until well combined.
Once combined divide the mixture in half and spread out evenly onto the prepared pizza
trays.
Place into the oven for 30 minutes or until golden brown.
Once cooked, top with your favourite pizza toppings and place back into the oven for a
further 10 minutes.
merrymaker tip
Top with whatever ingredients you like! We used tomato paste, mushrooms, ham, sliced
zucchini, cherry tomatoes and pumpkin. Bloody delicious!
Chicken thigh bake
stuff you need
8 chicken thighs
8 asparagus sticks roughly chopped
3 carrots roughly chopped
1 head broccoli roughly chopped
1 cup mushrooms
2 zucchinis roughly chopped
1 punnet cherry tomatoes
1 tbs. your favourite herb (oregano and rosemary are delish!)
salt and pepper
now what
Place all of the chopped vegetables into a large casserole dish.
Place the chicken thighs evenly on top of the vegetables, sprinkle with herbs and season
with salt and pepper.
Turn the chicken pieces over and mix around the vegetables.
Place back into the oven for a further 30 minutes.
merrymaker tip
This is our Mum’s go to recipe. She says to use this recipe as a fridge clean out! Whatever
veggies you have in the fridge, chop them up and throw them all together!
Creamy Mexican Zoodles
stuff you need
8 chicken thighs cut into chunks
4 zucchinis julienned or spiralised (zoodles)
4 shallots sliced
1 punnet cherry tomatoes halved
1 avocado
1 lime juiced
1 clove garlic
1/2 bunch fresh coriander (cilantro)
1/2 red onion diced
1/4 cup olive oil
1 tsp. paprika
1/2 tsp. ground cumin
salt and pepper
now what
In a pan on high heat, place the bacon and shallots. Cook until the bacon gets crispy!
Meanwhile, in a food processor whiz the avocado, coriander, lime juice, olive oil, garlic,
paprika, chilli, cumin salt and pepper until really smooth and creamy.
Add the chicken to the pan and cook for around 8 minutes, turning the chicken pieces to
make sure they cook evenly.
Now add the creamy Mexican sauce to the pan and stir well.
Lastly, add the zucchinis and tomatoes to the pan and stir through.
Serve with fresh cracked pepper and freshly chopped red onion!
merrymaker tip
Feel free to leave the zoodles raw. The heat from the sauce will cook them slightly
anyway!
Fried cauli rice
stuff you need
1 cauliflower cut in to florets
16-20 cooked prawns
10 button mushrooms sliced
5 shallots sliced (scallions)
2 eggs
1 red capsicum diced (bell pepper)
1 tbs. coconut oil
1 tbs. coconut aminos
1 tsp. sesame oil
1 tsp. fresh ginger grated
salt and pepper
now what
In a food processor pulse the cauliflower florets until they resemble ‘rice’ (or you can
grate them!).
In a wok melt the coconut oil on high heat.
Add the shallots, chilli flakes, ginger and bacon. Cook until the bacon is crispy.
Add the capsicum, mushrooms and prawns. Stir fry for around 4 minutes.
Crack the eggs in to the fry pan and continue to stir fry until the egg is cooked.
Add the grated cauliflower and mix until combined.
Finally add the coconut aminos, sesame oil, salt and pepper, stir fry for a further 3
minutes.
Serve and garnish with some extra shallots!
merrymaker tip
You really can add any veggies you like to this recipe! Think zucchini, carrot or even
broccoli!
Mexican burrito bowls
stuff you need
500g (1 lbs.) chicken mince
1 brown onion finely chopped
3 large tomatoes
2 cloves garlic
1 red chili (seeds out or in… depending on how hot you like it!)
1 tbs. ground cumin
1 tsp. dried thyme
1 tbs. coconut oil
Plus, serve with

1 serve cauli-rice
1 iceberg lettuce shredded
Guacamole
now what
In a high heat fry pan, melt the coconut oil and sauté the onion.
Add the chicken mince and cook for 5-8 minutes or until cooked through.
Meanwhile, in your food processor (we use our Vitamix) whiz the tomatoes, garlic, chili,
cumin and thyme until a smooth sauce forms.
Add the sauce to the mince and allow to simmer on medium heat for 10 minutes.
Serve in a bowl with cauli-rice, lettuce and guacamole!
merrymaker tip
Swap the iceberg lettuce to cos leaves and wrap your burritos!
Mayonnaise
stuff you need
3/4 cup olive oil
3 egg yolks
2 tbs. lemon juice
1 tbs. dijon mustard (check for nasties)
salt and pepper
now what
In a blender (we use our Vitamix) add the egg yolks, lemon juice, mustard, salt and pepper
and whiz.
Continue to blend and add the olive oil VERY slowly, teaspoon by teaspoon. Or you can
slowly pour the oil over the back of a spoon super slowly.
It should take you around 5 minutes, once all of the oil is added, it will be thick and
creamy.
Tomato sauce
stuff you need
2 tomatoes chopped
1/4 brown onion chopped
2 tbs. tomato paste (check for nasties)
1 tbs. of dried basil
1 tsp. coconut oil
salt and pepper
now what
Melt the coconut oil in a saucepan on medium heat.
Add the chopped onion, sauté until soft.
Add the tomato paste, tomatoes and basil.
Stir for a further 5 minutes, season with salt and pepper.
Place into a blender and puree until smooth.

Basil pesto sauce
stuff you need
1 bunch of basil
1/4 cup olive oil
1 lemon juiced
salt and pepper
now what
In a blender whiz all the ingredients! Easy as!
Apple sauce
stuff you need
3 granny smith apples chopped
1/4 cup water
1 tbs. coconut oil
1 lemon juiced
1 tsp. cinnamon
pinch of salt
now what
In a medium heat saucepan melt the coconut oil.
Place the apples into the saucepan and cook covered for 10 minutes.
Add the lemon juice, cinnamon, salt and water.
Stir until the apples break down and the sauce is smooth.
Creamy pine nut dressing
stuff you need
3/4 cup pine nuts
1/4 cup olive oil
1/4 cup warm water
1 lemon juiced
salt and pepper
now what
In a food processor or blender, whiz the pine nuts until a fine meal forms.
Add the lemon juice, garlic, olive oil, warm water, salt and pepper.
Whiz again until creamy and smooth.

Mustard dressing
stuff you need
1 lemon juiced
3 tbs. olive oil
2 tsp. organic wholegrain mustard (check for nasties)
salt and pepper
now what
In a bowl, mix all of the ingredients until combined!
Mango and cherry tarts
serves : 4 prep time: 15 min cook/fridge time: 1 hr 30 min
stuff you need
2 cups almond meal
2 tbs. coconut oil
1 tbs. honey
1 egg
for the filling

1 mango
1/4 cup coconut oil
1 tbs. coconut cream
1 cup of fresh cherries sliced
now what
Preheat your oven to 180°C or 350°F and grease/line 4 small tart dishes.
Place almond meal and salt in food processor (we use our Vitamix) and whiz.
Add the coconut oil, egg and honey and whiz until combined.
Transfer the mixture into a large bowl and add the coconut flour.
Roll the mix into a large ball and segment into 4 even portions.
Press the mixture into each of the tart cases and bake for 10 minutes.
Allow to cool before pouring in the filling.
for the filling

In a food processor (we use our Vitamix) whiz the flesh of the mango, coconut oil and
coconut cream until smooth.
Pour the mixture into the tart cases and place into the fridge for 1 hour.
Top with sliced cherries… hello summer in a sweet treat!
merrymaker tip
Don’t like cherries? Simply leave them off and replace with strawberries or
blueberries!
Raw salted caramel cake
serves : 12 prep time: 30 min freezer time: 1 hr 30 min
stuff you need
for the base
1 cup walnuts
1/2 cup dates, soaked in boiling water for at least 10 mins
2 tbs. coconut oil
for the filling

2 cups cashews, soaked in water overnight
1 cup coconut milk
1 cup dates, soaked in boiling water for 10 mins
1/3 cup coconut oil
1 tsp. Himalayan pink salt
for the topping

1/2 a batch of paleo chocolate
now what
Line the base of a 20 cm (8 inch) spring form cake tin with baking paper and grease the
edges with a little coconut oil.
for the base

In a food processor (we use our Vitamix), place the walnuts, coconut and raw cacao
powder.
Whiz these ingredients until a fine meal forms.
Add the coconut oil and dates and whiz until it becomes a choc butter.
Once it’s all combined, press the base in to the cake tin, making sure you press it out
evenly, covering the entire base.
Place in to the freezer.
for the filling

Drain and rinse the cashews and place them in to the food processor along with the
coconut milk, dates, coconut oil, salt and vanilla.
Whiz until completely smooth, this will take around 5 minutes.
Take the base out of the freezer and pour the filling on top of the base.
Shake the tin to even out the top and place the cake in to the freezer for around 1 + 1/2
hours or until set.
Take the cake out of the freezer and let sit for 10 minutes.
meanwhile, time for the topping!

You’ll need to make a 1/2 batch of paleo chocolate.
Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you
may need to run a knife around the edge).
Drizzle with paleo chocolate!
Cut in to slices with a hot knife and store any left overs in an airtight container in the
fridge or freezer.
merrymaker tip
Want to add the cute factor to your raw salted caramel cake? Use a silicone muffin tray to
make mini cakes!
Coconut ice (nut free)
stuff you need
3 cups desiccated coconut
3/4 cup coconut milk
1/2 cup coconut oil
3/4 cup fresh raspberries (or frozen, just be sure to thaw them out first)
now what
Line the base of a 15 x 25cm (6 x 10 inch) slice tin.
In a saucepan over low heat place the coconut oil, coconut milk, honey and vanilla. Stir
until melted and combined.
Remove from heat and combine with desiccated coconut in a separate bowl.
Press half the mixture into the prepared tin and place into the freezer. Leave in the freezer
until just firm.
Meanwhile, in a food processor (we use our Vitamix) whiz the raspberries until smooth.
Combine the raspberries with the remaining coconut mixture. It should be pink!
Take the tin out of the freezer and press the pink mixture on top of the white.
Place back into the freezer for about 30 minutes or until firm.
merrymaker tip
One of our Instagram followers once swapped the raspberries to blueberries. Hello
delicious purple bluey coconut ice!
Raw lemon cake (nut free)
serves : 12 prep time: 30 min fridge time: 1 hr 30 min
stuff you need
for the base
2 cups desiccated coconut
3/4 cup pitted dates, soaked in boiling water for at least 10 minutes
1/3 cup coconut oil
for the filling

3 cups shredded coconut
1 cup coconut milk
1/2 cup mixed berries (optional)
1/3 cup coconut oil
1 tbs. raw honey
1 lemon, juice and rind
now what
Line an 20 x 20cm (8 x 8 inch) slice tin with baking paper or use a silicone mold.
for the base

In a food processor (we use our Vitamix) whiz the drained dates and coconut oil until a
smooth paste forms.
Add the coconut and whiz until combined.
Transfer the mixture in to the prepared tin and press out evenly to cover the base.
for the filling

In a food processor whiz the coconut until crumbly.
Add the coconut oil, coconut milk, honey, lemon juice and 3/4 of the rind and whiz until
smooth.
Pour the filling mixture on top of the base, shake the slice tin to even out the top.
Add the remaining lemon rind to the top of the cake.
Place the cake back into the freezer for at least 1 hour before slicing and serving with
mixed berries.
merrymaker tip
Add some colour to your cake and whiz the berries into the filling.
Paleo chocolate
serves : 8 (or just 2) prep time: 10 min fridge time: 10 min
stuff you need
3/4 cup coconut oil
1/2 cup raw cacao powder
1/2 cup nut butter or coconut butter
1 tbs. raw honey or 100% maple syrup or 1 tsp. baking stevia
now what
Place all ingredients in to your blender or food processor (we use our Vitamix).
Whiz until smooth, scraping the edges as you go.
This will take around 5 minutes - the friction from the whizzing will combine all the
ingredients to this perfect smooth chocolatey goodness.
Carefully pour the mixture onto a lined baking tray or spoon in to silicone molds and place
in to the freezer for 15 minutes or until set.
Break the sheet of chocolate in to pieces or turn out the chocolate from the molds.
Store the chocolate in an airtight container in the fridge.
merrymaker tip
Make your chocolate super delicious by adding healthy fillings! Our favourite is goji
berries with cashews!
Choc hazelnut cups
serves : 4 prep time: 10 min fridge time: 1 hr
stuff you need
1 cup roasted hazelnuts
1 cup coconut milk
3 tbs. coconut oil
1 + 1/2 tbs. raw honey or 100% maple syrup
pinch of salt
now what
Place all of the ingredients in a food processor (we use our Vitamix) and whiz for around 5
minutes on high speed until smooth. You’ll need to scrape the edges as you go.
Pour the choccy cup mixture in to 4 individual ramekins and place in the fridge for an
hour or until set.
merrymaker tip
Serve your choc hazelnut cups with fresh berries and toasted coconut! Yum!
Blueberry and lemon slice
stuff you need
2 + 1/2 cups almond meal
1 cup blueberries (fresh or thawed)
3 eggs whisked
1 lemon juice and rind
now what
Preheat oven to 180°C or 350°F and line a 20 cm x 20 cm (8 x 8 inch) slice tin with
baking paper.
In a large bowl mix all the ingredients until well combined.
Transfer the batter in to the prepared tin, smooth it out evenly.
Bake in the oven for 30 minutes, let cool and slice in to squares.
merrymaker tip
For another flavour combo, swap the lemon to lime and the blueberries to
raspberries.
5 minute chocolate mousse
stuff you need
1 cup raw cashews
1 cup frozen berries (or any frozen fruit)
3 tbs. coconut oil
1 tbs. 100% maple syrup or raw honey
now what
Place all of the ingredients (except the berries) in to your blender or food processor (we
use our Vitamix).
Whiz for 3 minutes or until super smooth.
Now add your frozen berries and whiz for another minute. It will start to instantly turn in
to this amazing choccy frozen mousse!
merrymaker tip
This is a super easy sweet treat, make it a little fancy and serve with grated paleo
choccy and coconut chips!
5 minute blueberry mousse
stuff you need
2 cups frozen blueberries (our followers have also used frozen raspberries)
1 cup raw cashews
3 tbs. coconut oil
1 tbs. 100% maple syrup
optional topping
Fresh blueberries
Grated paleo chocolate
now what
Place all of the ingredients (except the berries) in to your blender or food processor (we
use our Vitamix).
Whiz for 3 minutes or until super smooth.
Now add your frozen berries and whiz for another minute. It will start to instantly turn in
to this amazing blueberry frozen mousse!
merrymaker tip
Serve with grated paleo choccy and fresh blueberries.
Chunky nut cookies
stuff you need
1 + 1/2 cups almond meal
3/4 cup desiccated coconut
1/2 cup cashews chopped
1/4 cup coconut sugar
2 eggs
1 tsp. cinnamon
now what
In a bowl, whisk the eggs and coconut oil together.
Add all the other ingredients and mix until it forms a cookie dough.
Take tablespoons of mixture and place onto the prepared baking tray, 1 cm (1/2 inch) a
part.
Bake in the oven for 15 minutes.
Allow the cookies to cool before serving.
Store these in an airtight container.
merrymaker tip
If you can’t tell… we love cacao. We have cacao parties all the time! Make a batch of
paleo chocolate and drizzle on top of the cookies. Oh. My. Cookies!
ANZAC biscuits
stuff you need
1 cup almond meal
1 cup desiccated or shredded coconut
1 cup walnuts or almonds chopped
1/4 cup coconut oil
1/4 cup honey
1 tsp. baking powder
1 tsp. water
now what
In a large mixing bowl mix the almond meal, coconut and walnuts together.
In a small sauce pan melt the coconut oil and honey together.
Take the sauce pan off the heat and add the baking powder and water, stir together until it
foams and turns a white-ish colour.
Transfer this in to the dry ingredients and mix well until combined.
Take tablespoon-fulls of mixture, firmly roll in to balls, place on to the baking tray and
flatten.
Place the tray in to the oven and bake for 35 minutes or until golden brown.
Allow to cool and harden, then enjoy with a nice cup of tea!
merrymaker tip
Don’t wait till ANZAC Day for these bickies! They are DELICIOUS all year round!
Sesame snaps
stuff you need
2 cups sesame seeds
1 cup almond meal
1/3 cup raw honey or 100% maple syrup
now what
Combine all of the ingredients into a large bowl and mix well.
Split the mixture in half and place 1 half between 2 pieces of baking paper.
Roll out with a rolling pin to about 1/2 cm (1/4 of an inch).
Carefully peel off the top layer of baking paper and transfer the bottom layer with the
rolled mixture on to a baking tray.
Repeat with the other half of the mixture.
Place both baking trays into the oven for 10 minutes or until golden brown.
Allow to cool completely before chopping or snapping into desired sized paleo sesame
snaps!
merrymaker tip
These snaps also make a delicious brekky cereal! Just snap them in to smaller pieces.
Caramel date slice
stuff you need
2 cups almond meal
1 cup chopped dates
1 cup chopped walnuts
1/2 cup ghee or butter or coconut oil
1/2 cup coconut sugar (you could do less as the dates are super sweet!)
1 egg
now what
Preheat oven to 180°C or 350°F and line a 20cm x 20cm (8 x 8 inch) slice tin.
In a saucepan melt the ghee and sugar together, allow this to cool slightly.
Add the egg, dates, walnuts and almond meal, mix until well combined.
Press the mixture into the prepared tin and bake for 25-30 minutes.
Allow the slice to cool in the tin and cut into squares.
Enjoy! You can store left overs (if there are any) in an airtight container.
merrymaker tip
This recipe is our Mum’s (aka Merrymaker Mum) and one of our most popular
recipes form the blog! She’s always paleo treat prepared and freezes portions of 2
and re-heats in the microwave or oven!
Vanilla cookie dough bites
makes : 16 prep time: 15 min fridge time: 30 min
stuff you need
1 cup raw cashews
1 cup raw walnuts
1/4 cup coconut oil
now what
In a food processor (we use our Vitamix) whiz the coconut, cashews and walnuts until
crumbly.
Add the coconut oil, maple syrup and vanilla and mix again until a dough like mixture
forms.
Take tablespoons of mixture and roll in to 16 balls.
Place them in to the fridge for at least 30 minutes before serving.
Store the bites in an airtight container in the fridge.
merrymaker tip
We like to drizzle these with our paleo chocolate. Makes them super pretty and
delicious!
Date, maca and chia bites
makes : 16 prep time: 15 min fridge time: 30 min
stuff you need
1 cup pitted dates, soaked in boiling water for at least 10 minutes
1/4 cup raw hazelnuts
1/4 cup raw almonds
1/4 cup chia seeds
1 tsp. maca powder
1 tsp. cinnamon
now what
In your food processor (we use our Vitamix) whiz the hazelnuts and almonds until
crushed.
Transfer these in to a large bowl and add the chia seeds, maca powder and cinnamon, mix
well.
Drain the dates and place these in to your food processor and whiz until a smooth paste
forms.
Add the paste to the bowl and mix everything together (you may need to get your hands
dirty!).
Roll the mixture in to 12 balls and coat in shredded coconut.
Refrigerate until ready to enjoy!
merrymaker tip
These are the perfect mid-morning snack! Make a batch and you’re set for the
working week!
Peach and vanilla crumble
stuff you need
6 peaches sliced
1 + 1/2 cups shredded coconut
1 cup walnuts chopped
1 lemon juiced
1/4 cup coconut oil or ghee melted
pinch of salt
now what
Place the peach slices in a baking dish, slightly overlapping each other and covering the
entire base.
Pour the lemon juice over the peaches and leave for now.
In a bowl combine the shredded coconut, walnuts, vanilla and salt.
Add the melted coconut oil to the dry ingredients and mix until crumbly.
Sprinkle the crumble mix evenly on top of the peaches.
Place in to the oven for 10 minutes. Cover with foil and cook for another 15 minutes.
Enjoy immediately or save for later!
merrymaker tip
Leftovers make for the PERFECT breakfast! Serve with some coconut yoghurt!
Yum!
Raw carrot cake
serves : 6 prep time: 10 min fridge time: 15 min
stuff you need
2 carrots grated
1 cup walnuts crushed
1 cup pitted dates, soaked in boiling water for at least 10 minutes
1/4 cup coconut oil
1 tbs. 100% maple syrup (optional)
2 tsp. cinnamon
for the frosting

1/2 cup raw cashews, soaked in water for at least 10 min or overnight
1/4 cup coconut oil
1 lemon juiced
now what
In a large mixing bowl add the carrots, coconut, walnuts, cinnamon and maple syrup, mix
well.
In a food processor (we use our Vitamix) whiz the drained dates and coconut oil until
smooth.
Add this to the mixing bowl. Mix really well until combined, use your hands it’s way
easier!
Divide the mixture between 6 silicone muffin cases and press them down really firmly.
Place these in to the fridge for around 10-15 minutes.
meanwhile, let’s make the frosting

In your food processor whiz the drained cashews, coconut, coconut oil, lemon juice and
maple syrup until smooth. It will take around 5 minutes.
Turn out the cakes and ice with spoonfuls of frosting, top with a sprinkle of cinnamon and
an extra walnut!
merrymaker tip
These babies freeze well! Be prepared for unexpected guests and feed them with
delicious healthy cake!
Raw mango and raspberry cake
serves : 12 prep time: 20 min fridge time: 1 hr 30 min
stuff you need
for the base
1/2 cup fresh or frozen (thawed) raspberries
1/4 cup coconut oil
for the filling

flesh of 2 mangoes
1 + 1/2 cups macadamia nuts
1 cup coconut milk
1/2 cup coconut oil
now what
Line a 20 x 20cm (8 x 8 inch) slice tin with baking paper (or use a silicone mold).
start with the base

In a food processor (we use our Vitamix) whiz the coconut until crumbly.
Add the coconut oil and raspberries and whiz for 2-3 minutes or until it becomes a thick,
crumbly mixture.
Transfer the mixture in to the prepared tin and press out evenly to cover the base.
now for the filling

In a food processor (we use our Vitamix) whiz the mangoes, macadamia nuts, coconut
milk and coconut oil until super smooth. This will take around 5 minutes.
Add the vanilla extract and maple syrup, whiz again until combined.
Pour the filling mixture on top of the base, shake the slice tin to even out the top.
Place the cake back into the freezer for at least 1 + 1/2 hours before slicing!
merrymaker tip
Taste test everything to check if you need more maple syrup! Some like it sweet!
Choc raspberry ganache cake
serves : 8 prep time: 20 min cook time: 1 hr
stuff you need
2 cups raspberries (frozen and thawed or fresh)
1 cup coconut sugar
1 cup almond meal
1/3 cup hot water
2/3 cup butter or coconut oil
100g (4 oz.) dark chocolate (sugar free)
4 eggs, separated
for the ganache

100g (4 oz.) dark chocolate (sugar free)
1 cup coconut cream
now what
Preheat your oven to 170°C or 340°F and line a 22cm (9 inch) cake tin with baking paper.
Mix the raw cacao powder and water in a large mixing bowl until smooth.
In a double boiler, melt the chocolate and butter together. Remove from heat.
Add this to the large mixing bowl along with the coconut sugar, almond meal and egg
yolks.
Stir until well combined.
In a mix master, beat the egg whites until soft peaks form. Fold this in to the chocolate
mix carefully until just mixed through.
Transfer the batter in to the prepared tin and place in to the oven for 1 hour.
Allow the cake to cool in the tin for 15 minutes before turning out.
Arrange the raspberries on top of the cake and drizzle with chocolate ganache!
for the ganache

Combine the raw chocolate and coconut cream in a small saucepan on low heat, stirring
until smooth.
merrymaker tip
Instead of using store bought chocolate, you can make your own paleo chocolate.
Raw epic blueberry cake
serves : 12 prep time: 20 min cook time: 1 hr 30 min
stuff you need
for the base
1 cup raw walnuts
2 tbs. coconut oil
1 tbs. raw honey
for the filling

2 cups raw cashews (soaked overnight, if you don’t it will still work, just won’t be as
smooth!)
1 cup coconut milk
1 cup blueberries (fresh or thawed frozen)
1/3 cup coconut oil
1 tbs. raw honey
for the toppings
1 cup fresh blueberries
3/4 cup raw cashews crushed
1 tbs. coconut sugar
1 tbs. ghee or coconut oil
1/2 a batch of paleo chocolate
now what
Line the base of a 20 cm (8 inch) spring form cake tin with baking paper and grease the
edges with a little coconut oil.
start with the base

In a food processor (we use our Vitamix), place the walnuts, coconut and raw cacao
powder. Whiz these ingredients until a fine meal forms.
Add the coconut oil and raw honey and whiz until it becomes a choc butter.
Once it’s all combined, press the base in to the cake tin, making sure you press it out
evenly, covering the entire base.
now for the filling

Drain and rinse the cashews and place them in to the food processor along with the
coconut milk, blueberries, coconut oil, raw honey and vanilla extract.
Whiz until completely smooth, this will take around 5 minutes.
Take the base out of the freezer and pour the filling on top of the base.
Shake the tin to even out the top and place the cake in to the freezer for around 1 + 1/2
hours or until set.
Take the cake out of the freezer and let sit for 10 minutes.
meanwhile, time for the toppings!

Place the crushed cashews, coconut sugar and ghee in a medium saucepan on medium
heat.
Stir continuously until the ghee is melted and the cashews have caramelised.
Transfer these on to a plate and allow to cool.

Now you’ll need to make a 1/2 batch of paleo chocolate.
Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you
may need to run a knife around the edge).
Top the cake with fresh blueberries, caramelised cashews and drizzle with paleo
chocolate!
Cut in to slices with a hot knife and store any left overs in an airtight container in the
fridge or freezer.
merrymaker tip
This recipe is long but trust us, it’s easy as! Plus it’s still 100% drool worthy if you
skip the toppings.
Salted choc caramel slice
serves : 12 prep time: 10 min cook time: 1 hr
stuff you need
for the base
1/2 cup walnuts
1/3 cup almond meal
3 tbs. coconut oil
for the caramel filling

1 + 1/2 cups pitted dates
1/2 cup coconut oil
for the choc topping

1/2 cup coconut oil
1/2 tsp. Himalayan pink salt (optional)
now what
Line a 10 x 20 cm (8 x 4 inch) tin with baking paper.
for the base

Place all the base ingredients in to a food processor (we use our Vitamix). Whiz until well
combined, it will be a little sticky and crumbly.
Press this mix in to the prepared tin, ensure it is pressed evenly.
Place the tin in to the freezer.
for the caramel filling

Using the food processor (don’t worry about washing it) place all the caramel filling
ingredients and whiz until completely smooth (it will take around 5 minutes).
Pour this delicious mixture over the top of the base and return to the freezer.
for the choc topping

Using the food processor (again, don’t worry about washing it) add the raw cacao, coconut
oil and maple syrup, whiz until completely smooth.
Pour the choc topping over the caramel filling, shake the tin slightly to even it out.
Sprinkle with Himalayan pink salt if you like things extra salty.
Return to the freezer for about 1 hour or until completely set.
Once set, cut into slices and eat it all up! Ok maybe not all at once!
merrymaker tip
Just reminding you guys that these paleo sweet treats are still TREATS! We try to
stick to one epic merrymaker sweet treat per week!
Last but not least!
Sending the biggest of thank yous to YOU! Thank you for supporting our
merrymaker journey, for getting a copy of Merrymaker Paleo!
Merrymaking is our passion. We love that we’re able to spread a healthy and happy
message to thousands of people. We truly feel that we’re making a positive dent in this
beautiful, big world of ours, which just motivates us to keep on going!
Our goal is to reach as many people as possible! We know there are 1000s of like minded
people just like you going out and finding ways to become the best versions of
themselves… but there are also many people out there who are confused, stressed and
unaware! These are the souls we want to reach. They don’t know where to start and they
don’t realise that one small change or decision will result in a healthier, happier them. We
want to find and guide them.
Help us help them by sharing all of your merrymaker cooking experiences online and
offline… get social and share the merrymaker love by using #themerrymakersisters on
your social media posts!
Here’s to deliciousness and health! We hope you love Merrymaker Paleo as much as we
did creating (and eating) it! Remember to get in touch any time with questions or a simple
hello!
Website : www.themerrymakersisters.com
Facebook : www.facebook.com/fitpaleomade
Instagram: @themerrymakersisters
Twitter: @themmsisters
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What is the purpose of the book?

What is the purpose of the book?

What recipes are included in the book?

What recipes are included in the book?

Get

social and share the merrymaker love

Get social and share the merrymaker love #themerrymakersisters

Zucchini, bacon and dill bites

SAUCES AND DRESSINGS

Raw carrot cake

Last but not least

• No grains (so no oats, wheat, barley, rye, rice)

We live paleo because…

Get started! Go Paleo!

Add the bacon and shallots and mix well.

Spoon the mixture into the mushroom caps.

Top with extra pumpkin seeds. Delish!

Pour 1/4 cup batches of batter into the pan.

Turn the pan slightly so the batter spreads thinly.

Place on a plate and cover with foil to keep warm.

Serve with bacon and avocado! DROOL!

Quickly fry-up the spinach until just wilted.

Allow to soak for at least 10 minutes in the fridge.

Once flipped, cook for a further 3 minutes.

Melt a little coconut oil in a medium heat fry pan.

Top with some creamed coconut! YUM!

Garnish with some pureed raspberries.

Place the almonds in a blender (we use our Vitamix).

Place into the fridge and consume within 5 days of making.

for the dressing

Place all the pumpkin on the baking trays.

Drizzle the pumpkin with the macadamia oil.

Sprinkle the pumpkin with cinnamon, paprika and coconut sugar.

For the dressing

for the dressing

for the mayonnaise

Combine the chopped and shredded vegetables in a big bowl.

Keep the coleslaw in the fridge until you’re ready to eat!

Sprinkle the macadamia nuts over the salad.

Drizzle with olive oil and apple cider vinegar.

For the dressing

for the dressing

Scatter the macadamias over the top.

for the dressing

Place into the oven for 20 minutes.

for the dressing

for the dressing

for the dressing

for the dressing

Add the pesto mix to the pan and stir well.

Cook for a further 2-3 minutes.

Season with salt and pepper.

Melt the coconut oil in a high heat fry pan.

Add the whisked eggs and continue to stir.

Place in to the oven and bake for 40 minutes.

These are best served immediately.

Season the chips with a little salt.

Place in the oven for 15 minutes.

Keep an eye on them so they don’t burn!