1 kilogram of falling figs = 1 Fig Newton

That’s right, today we’re talking conversions! With Easter weekend over I’m recuperating from a baking/cooking hangover. We had family in town for dinner and dessert. Luckily, we headed out to a wonderful restaurant in Hoboken for dinner, and then came back to the NJ Paleo Girl abode for coffee and desserts: a platter of fruit for yours truly and Baklava and Florentine Lace Cookies for the masses. It got me thinking though, with so many of you out there hosting holidays, dinner parties, or just cooking for your families on a nightly basis, how do you make that recipe for chocolate cake that was handed down from your grandma? Here are some common ingredient suggestions for adapting your favorite recipes to make them Paleo Friendly!

Milk - nut milk, coconut milk

Butter - olive oil, bacon grease, coconut oil

Yogurt - coconut milk

Sour cream - chilled coconut milk combined with a few drops of lemon juice

Whip cream - chilled coconut milk flavored with a bit of honey or orange zest

Vinegar - small amounts can be substituted with lemon or lime juice. (As a general rule, tomato recipes such as salsa would use lime juice, fruit recipes would use lemon juice.)

Cider vinegar - apple juice

Alcohol - In some cases the alcohol can simply be deleted altogether. Or depending on the recipe, substituted with chicken or beef broth... Juice would also be an alternative, grape, orange or apple. In some cases a combination of both broth and juice.

White sugar - using half the amount called for, substitute honey

Brown sugar - using half the amount called for, substitute maple syrup

Molasses - honey or maple syrup



Other Substitutions:

1 tsp dried herbs =1 Tbsp fresh herbs
1 Tbsp instant minced onion, rehydrated = 1 small fresh onion
1/8 tsp garlic powder = 1 small pressed clove of garlic
2 Tbsp of flour or 1 Tbsp cornstarch = 1 Tbsp of arrowroot to use as a thickening agent
Mix 1/2 cup tomato sauce with 1/2 cup of water = 1 cup tomato juice



Approximate Measurements:

1 lemon = 3 tablespoons juice
1 lemon =1 teaspoon grated peel
1 orange =1/3 cup juice
1 orange =2 teaspoons grated peel
1 pound unshelled walnuts = 1 1/2 to 1 3/4 cups shelled
1 pound unshelled almonds = 3/4 to 1 cup shelled
8-10 egg whites = 1 cup
12-14 egg yolks = 1 cup