Party Guacamole and "The Feelz"

I won't lie, the last 2 weeks I have been feelin' the feelz.  Do you guys know what I'm talking about?  The feelz.  Feelings.  

One night I stayed up looking at pictures of my daughters and I from 2 years ago while simultaneously texting my girlfriend talking about life until midnight.

Then, this last weekend I went hiking. I just needed to get outside by myself and clear my head.  

Why I have been 'feelin the feelz' as I call it, is because I am about to release a new product here for Primal Bake Shop!  We have 7 products right now- cookies, muffins, breads, and waffles; each one the very best of its kind.  

But- I'm not exaggerating when I say that I believe my new creation is the best thing I've EVER made, and I truly believe that my whole journey in this healthy lifestyle and business (which is YEARS) have led me to this moment.  

Every supporter (and hater), late night idea, and mistake has pushed me to create this.  It is so big to me on a personal level, that it brought all the emotions.  


This is pretty spot on what it feels like sometimes.  Not every day, but there are ups and downs, just like life.

But notice, the trajectory is ascending if you never give up. 

There are a 1,001 reasons why I created Primal Bake Shop and why I still continue to grow it.  'Because it is easy,' is NOT one of them.  I like it that way.  I don't expect anything to be easy.  I love challenge, and actually seek it out.  By being a business owner and entrepreneur it guarantees me challenge and growth everyday.  That is what I love, and ultimately, what pushes me to create the best of the best food that I can to share with YOU.  

Well, by now it would be rude of me to tell you how excited I am about this and not at least give you a hint of what it will be.  So I will tell you this.  

You will be able to have your cake, and eat it too. 


Now for the Party Guacamole.  I call it Party Guacamole because picture this: You get invited to a pot luck, or a friends house to watch a football/ basketball game and there is this amazing bowl of chips and guac out on the table.

Real guac. I know that you know what I mean.  It's heavenly.  

So when someone says that they'll bring chips and guacamole and you get all excited like "yes...yum...chips and guacamole" (fantasizing in your head), and then when you show up and the guacamole is some bland bowl of pale green mush, with no texture----it's such a let down.  

So be the cool one and bring the good guacamole, Party Guacamole.  It's classic, chunky, colorful, and full of flavor, and lucky for you the "guacamole bringer," this is the easiest and tastiest recipe ever.  

Party Guacamole


*I even made the ingredients and quantity really easy- just remember 5-4-3-2-1.*  


  • 1 handful cilantro (5, like a handful)
  • 4 large avocados
  • 3 tomatoes
  • 2 limes
  • 1 small white onion
  • 1 tbsp cumin
  • 1 pinch sea salt or Himalayan pink salt


  1. Finely dice onions and tomatoes, and chop cilantro leaves.  Add all to a large bowl.
  2. Squeeze the juice out of the limes over the tomatoes, onion, and cilantro in the bowl. Add cumin and salt and toss to combine.  
  3. Now, cut open the avocados and remove the pit but set 2-3 pits aside.  Dice the avocado into large chunks and add to the bowl.  
  4. Once everything is in the bowl, mix to combine, but do not over mix so that the avocado chunks don't turn mushy (remember, this is the difference between you and all the guac that has let you down).  
  5. Now, add the pits back into the bowl and push them down so that they're covered.  The pits slow down the guacamole from turning brown so it looks, and tastes fresher for longer.  Cover the bowl with plastic wrap and push it down on top of the guacamole so there is the least amount of air possible in the bowl.  Store in the fridge and enjoy for 3 days (if it doesn't get eaten up day of).


March 06, 2017 by Dana Faldmo

Sweet And Spicy Grass Fed Beef Short Ribs

I've been recording more videos lately and let me tell you a lot goes into those things!  Of course the technical side of production which is not my strength but the actual courage it takes to get in front of a camera, wow.   Right now I'm creating a free video course on meal prepping for Power Plans Nutrition and today we recorded the video for Part 3. Just through the span of a few minutes recording the video my neck started getting red and blotchy as a reaction to me being vulnerable and sharing my personal story about nutrition!  I was so connected and it was that intense!  But that is exactly why I love to share through video, it is authentic.  Authenticity is rare these days don't you think?  You just cant fake that on video. 

Sometimes I get nervous... 

But most of the time I'm excited! Excited to talk about food! 


Every time I make a recipe, write a blog, launch a product, or record a video it is truly to share what I have learned about life and nutrition and it is my duty to be courageous enough to share it.  You don't have to be perfect to be a creator, but you do have to be brave.  If you are holding onto the idea that value is created through perfection, stop, because it is holding you back. Creation is actually the opposite of perfection.  Creating means unique, different, new, and not ordinary.  So get authentic and have some fun!!!  

The video course is still in progress and I will definitely let you know when that is ready, but today I'm sharing my recipe for Sweet and Spicy Grass Fed Beef Short Ribs.  It's one of those recipes that I just made up as I was recording and it turned out really, really good so I put it up on the Primal Bake Shop YouTube Channel a few months ago.  It has a kick from sesame chili oil, and a sweetness from mango.  I really like it with a side of yams and baby arugula, plus it makes great leftovers.  

You will love it.

Sweet and Spicy Grass Fed Beef Short Ribs


  • 2 lb grass fed beef short ribs 
  • 1/2 c. Chicken stock 
  • 1/4 c. Coconut aminos 
  • 1tbsp sesame chili oil
  • 1 tbsp apple cider vinegar 
  • 1 tbsp minced garlic 
  • 1 tbsp ginger juice 
  • 4 green onions 
  • 1 tsp crushed red pepper 
  • 2 cups chopped mango 


That's what the video is for!  I even closed captioned it so you can watch anytime.

1. Broil the ribs.

2. Make the sauce.

3. Crockpot for 8 hours.




February 16, 2017 by Dana Faldmo

Butternut Squash Lasagna

 Traditional lasagna is awesome, but so is my Butternut Squash Lasagna!!!  It is completely grain free, but you still get the comforting taste of a hearty lasagna.  I add raw cheese on top as the last layer, but without it, it is dairy free.  It is also one of those dishes that makes GREAT leftovers and is honestly great anytime of the day, even breakfast!  


  • 2 lb peeled and diced butternut squash
  • 2lb grass fed beef 
  • 30 oz tomato sauce
  • 1/2 an onion
  • avocado oil
  • 1 tbsp each of your favorite dried herbs like oregano, thyme, and basil
  • himalayan pink salt or sea salt
  • fresh ground pepper
  • 4-8 oz raw grass fed cheese (optional)


In the video!  Enjoy!

October 13, 2016 by Dana Faldmo

Pumpkin Spice CauliOats

I am typically against putting uncommon vegetables in things that are supposed to be sweet because they have let me down every time (spinach in my brownies really turned me off).  But, I had to give the Cauli Oats thing a try.  If you have not heard of Cauli Oats, it's this pretty popular recipe around that uses Cauliflower in place of oats, making a grain and gluten free "Oatmeal" or #caulioats.  I just couldnt believe Caulioats were getting good reviews, so I was intrigued.  Cauliflower Oatmeal...really?  But really, this is good.  The only downfall that I'm going to be completely honest about is anytime you cook cauliflower it stinks your house up.  But that has nothing to do with the recipe, which does not stink.  You're eating cauliflower in a new way and actually enjoying it.  I need vegetables in my life and I'm happy to get them in and have fun with them.  This recipe uses real pumpkin, not just the spices which is actually good for you as well!  Pumpkin is a winter squash that is super high in Vitamin A, and also high in Viatmin C, and Potassium.  If you're interested in trying CauliOats, this is the recipe to do it.  Healthy foodies, here is your recipe for Pumpkin Spice Cauli Oats.  It tastes good, is good for you, and is fun and different! 


Pumpkin Spice Cauli Oats


  • 1 large head organic cauliflower 
  • 1/2 cup regular or light coconut milk
  • 4 tbsp pumpkin puree (canned pumpkin)
  • 2 tbsp pure maple syrup 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon ground cloves 
  • 1 oz goat cheese 
  • lemon zest 



  1. First you're gonna make Cauliflower Rice (whole 'nother subject but stay with me) by pulsing trimmed cauliflower florets in a food processor until its resembles rice.  Some stores like Trader Joes sells "Cauliflower Rice" frozen in a bag, so that would probably work too. 
  2. Put all the riced cauliflower in a microwave safe dish and cover.  Microwave for 2 minutes.  Now you have a dish of riced cauliflower to use in the recipe.  One large head will yield about 3 cups "rice".
  3. In a clean bowl, add 1 cup PACKED cauliflower rice, coconut milk, pumpkin puree, cinnamon, nutmeg, and cloves.  Stir well to combine. 
  4. Microwave for 2 minutes.  Remove and stir in 2 tbsp maple syrup, and 1 teaspoon vanilla extract.  Microwave for 1 additional minute.
  5. While still hot, crumble 1 oz of goat cheese and zest half a lemon over the top.  Stir in.  Do not skip the goat cheese or lemon!  Goat cheese gives the dish a rich creaminess that it needs.  Lemon zest brightens the taste and brings out flavor! You could also try a couple spoonfuls grass fed vanilla greek yogurt.  

What do you think about CauliOats?  Leave me a comment!


September 28, 2016 by Dana Faldmo

Salted Caramel Apple Crisp With Raw Whipped Cream


You know what takes longer than you expect?  Everything.  Seriously everything.  I don't know when we all lost our patience but you know we did.  We want results about .5 seconds after we start something.  It's ok, I do sometimes too.  So many examples of things that take a long time...Education? 12+ years. Creating life? 10 months at the rate of all day everyday.  So why, whyyyyyyyy as adults do we think that what we want will happen overnight?  Why do we want the result without the work?  Results take time.  A LOT OF TIME.  I know I can “cook” a meal in the microwave in 30 seconds and look up anything on my phone in 10, but that is not how goals work, and I think thats what is really messing us up.  We are so used to instant gratification that if anything takes a long time, we give up.  This mentality really needs some fixing.

I think I know how to solve this though.  You gotta love the process more than the end result. We spend TONS MORE TIME in the process, so lets be happy there.  Learn to love it, because you will be there grinding a lot more than you'll be relishing in accomplishment.  Take my sport, Olympic Weightlifting.  We spend about 10 hours a week training for 3 months to *hopefully* improve our best lifts by a kilo.  A KILO.  12 weeks of work and 120 hours grinding to lift 2.2 pounds more than we did 3 months ago.  Weightlifters must love the process, the daily challenge, the grind, the work we do day in and day out.  We train much more than we compete or go for personal bests.  Gotta love the process of your goals, not the goal itself.

Alright Fall, you're coming.  I don't care how basic this sounds, there's a reason why so many people love Fall!  Hooded sweatshirts.  Not sweating all day.  Halloween candy.  Boots.  Eating a hot bowl of stew.  Pumpkin, caramel, and apple errything. Thats why I made this recipe.  Was feeling super fall-ish and happy, so enjoy!!!


Salted Caramel Apple Crisp with Raw Whipped Cream

I adapted this recipe from, I love her original recipe as well!


5 medium apples 

1 Salted Caramel Cookie Mix

4 tbsp salted butter

juice from 1 lemon

1 tbsp. cinnamon

1 cup raw cream


For the crisp:

Preheat oven to 300 degrees.
Wash, core and thinly slice the apples. You really want to get an apple corer.  I spent way too much time using a knife to core!
Closely layer all the apples in an 8x8 baking dish.
Squeeze the juice of one medium sized lemon on top of all the layered apples.
Brown the butter in a small saucepan on medium heat by melting, and stirring occasionally until browned (about 8 minutes).
Remove from burner.
Open the Salted Caramel Cookie Mix and pour it into the pan with the butter, stirring to combine.  This will be your crumble topping.
Spread the crumble topping on top of the layered apples.
Bake for 50 minutes.

For the Raw Whipped Cream

I wanted to keep the whipped cream unsweetened to balance out the sweetness from the crisp.
Chill your mixing bowl and whisk in the freezer for 15 minutes.
After 15 minutes, pour in at least 1 cup of Organic Pastures Raw Cream.  Begin whisking vigorously by hand or on high speed in your mixer until it thickens.  I added a teaspoon of vanilla extract to the cream while it was whisking.


My preferred way of eating this is cold!  Cool the crisp and keep it, and the whipped cream in the fridge until youre ready to serve. I made a nice thick cream and was able to put a big fat scoop on top using an ice cream scoop.  Garnish with a sprinkle of cinnamon and enjoy!


September 19, 2016 by Dana Faldmo

Paleo No Bake Cookies

It is no secret I like cookies.  I created 3 cookie mixes that are absolutely amazing and fool proof.  I am super proud of them because I think that cookies are one of the trickiest things to make using Paleo ingredients.  My cookie mixes create a cookie that it is crisp on the edges, and soft and chewy in the middle.  I want some right now with raw milk!  

Well, I created another cookie for you and it is the latest video recipe!  Paleo No Bake Cookies take under 5 minutes to make, and as the title says, theres no baking.  All you have to do is gather the ingredients, follow the 3 minute video and make them!




  • 2 cups unsweetened shredded coconut
  • 1/2 cup nut butter of choice
  • 1/2 cup dark chocolate chips
  • 1/3 cup honey
  • 1/4 cup organic cocoa powder
  • 1/4 cup chopped walnuts
  • 2 Tbsp organic coconut oil
  • 1 tea organic vanilla extract


April 08, 2016 by Dana Faldmo

Tootsie Roll "Lara Bars"

I created an epic version of a "Lara Bar" with just three ingredients: medjool dates, cashews, and SFH Pure grass fed whey protein powder in Chocolate!  All of my friends who are receiving meal plans from me got to eat these this week as their pre- workout meal!  I share with you the macros of this recipe, which is very helpful if you are counting them or following Renaissance Periodization Programming (RP Strength).

Everyone should watch the short video and get to it!


April 07, 2016 by Dana Faldmo

Coconut Lime Rice

I am so excited, today I accomplished a long time goal of mine.  I have started a YouTube channel!  Lately I have enjoyed sharing my story through Snapchat, and because of that positive experience I wanted to take it a step further and create full video!  One thing that I know how to do, is be real.  Sharing video, or meeting in person is the one way that I can connect and convey my passion for food and healthy lifestyle.  

Please join me by subscribing on YouTube to Primal Bake Shop!  This week I am making Coconut Lime Rice.  It has great flavor, and I cannot wait to stuff it in some burritos or make a Chipotle style taco salad this weekend!  I also share with you the macros of this recipe, which is very helpful if you are counting them or following Renaissance Periodization Programming (RP Strength).

March 25, 2016 by Dana Faldmo

Nut Butter Salted Caramel Cookie Sandwiches

I'm into butter.  Like all types.  

True story!  When I grew tall enough to see over the kitchen counter I would slice myself a chunk of butter from the butter dish numerous times a day and just eat it!!!  Yea I know- so weird!  

Nut butter is all the rage these days.  There are a ton of companies making nut butter.  Remember when all you could buy was peanut butter?  Funny, peanut isn't even a nut...its a legume.  That's why if you stick to Paleo foods you don't eat peanut butter.  I am such a rebel by creating this recipe and including peanut butter.  But don't worry, ANY type of nut butter would be delicious between my Salted Caramel Cookies, but peanut butter between them...EPIC!


You have to make these, they taste just like my favorite cookie from back in the day, NUTTER BUTTERS!




Nut Butter Salted Caramel Cookie Sandwiches






  1. Make Salted Caramel Cookies by following simple instructions on cookie package. 
  2. After cookies have cooled, spread nut, peanut, or sunflower butter on the flat side of the cookie.  
  3. Find another cookie that it similar in size and pair together, creating a cookie sandwich.  The best cookies just got even better.   
January 21, 2016 by Dana Faldmo

Sweet and Creamy Honey Lemon Spread


My Sweet and Creamy Honey Lemon Spread is a thick, tart-but-sweet fruit topping, perfect for many things especially Our Paleo French Toast! 



The Paleo French Toast recipe uses egg whites, and the Lemon Spread uses egg yolks, so no eggs went to waste!




Sweet and Creamy Honey Lemon Spread



  • 1/2 cup fresh juice from Meyer lemons (will be 2-3 large lemons)
  • the zest of 2 large Meyer lemons
  • 1/3 cup honey 
  • 6 egg yolks (organic if possible)
  • 6 tablespoons salted butter (grass fed if possible)



  1. In a small saucepan, whisk together lemon juice, zest, honey, and egg yolks.  Turn the stove on low, and add the butter.  
  2. Continue to heat on low until butter is melted, then turn to medium whisking often for about 5 minutes, until the mixture thickens.
  3. Remove from heat and pour into a glass container.  It will continue to thicken as it cools.  Store in the fridge for 1-2 weeks.

Eat with everything!  Use as a filling for cake, jam for a nut butter sandwich, or mix in plain yogurt for a burst of sweet, creamy citrus!



Meyer lemons are a sweeter variety, make sure you get Meyer lemons!

Order Original Grain Free Bread here!

January 10, 2016 by Dana Faldmo