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Paleo Dinner Party: The Rothfeld Center’s Featured Paleo Recipe

September 6th, 2013. Filed under: Blog, Featured, Magi's Originals, The Rothfeld Center Diet.

We recently had a housewarming dinner party at our good friends Nancy and Debra’s new house! It was a perfect opportunity to try out some new paleo recipes. Some are taken from our favorite paleo sites, and some of them are our friend Nancy’s and Dr. Rothfeld’s wife Magi’s originals! Here you go!

Cedar Planked Halibut with Herb Butter from Olympia Seafood:












*Magi’s note: Used ghee instead of butter


Sour Pickles (and other yummy fermented foods) from Paleo Diet Lifestyle:













Nancy’s Paleo Squash with Coconut, Lime and Ginger













  • 2 butternut squashes, roasted for 45-60 minutes until soft
  • 3-4 Tbsp. coconut butter or coconut manna
  • 2 limes, juiced
  • 1-2 tbsp ghee
  • 1-2 tbsp honey
  • 1-3 tsp grated ginger
  • Pecan halves


  • Bake and cool the squash.
  • In a food processor, mix together the squash, coconut butter, lime juice, ginger,  ghee and honey.  When thoroughly mixed, and smooth, taste for desired sweetness, sourness and spiciness and add more lime juice, honey, ginger and coconut to taste.
  • Place in oven safe covered casserole dish, top with 5-6 rows of pecan halves and bake at 350 degrees for 30-45 minutes.
  • Serve and enjoy!


Simple Paleo Guacamole













  • 2 avocados
  • Juice of one lime
  • Tbsp minced shallot
  • 2 pinches chili powder
  • 2 pinches of salt
  • Optional: chopped tomatoes, chopped cilantro, salsa



  • Mix all ingredients together to desired consistency.  Add tbsp or two of optional ingredients.
  • Serve with cut up vegetables, almond flour crackers, or to top fish or burgers.


Magi’s Peach and Blueberry Crumble

(Picture is prior to baking)












Ingredients (Fruit)

  •  1 pint wild blueberries
  • Ripe peaches, sliced- number depends on size- you want about 2-3 cups, sliced
  • Cinnamon
  • Nutmeg
  • Honey
  • Lemon juice

Ingredients (Topping)

  • 3/4 cup, soaked, sprouted sunflower seeds (can use regular)
  • 3/4 cup, soaked, sprouted pumpkin seeds ( can use regular)
  • 3/4 cup soaked, dried pecans (can use regular)
  • Ghee ( can use butter or coconut oil)
  • Honey
  • Cardamom
  • Cinnamon


  • Make the topping first- in a food processor mix together pumpkin and sunflower seeds and pecans.  Add 1-2 tbsp of ghee or other fat, the spices and drizzles of honey until it is slightly sweet and very slightly moist but crumbly.
  • Mix together sliced peaches and blueberries in whatever proportion appeals to you.  I generally do 2/3 peaches to 1/3 blueberries.  Add juice from half a lemon, honey to desired sweetness and a few pinches of cinnamon and nutmeg.
  • Place the fruit in an 8 by 8 or other baking dish which fits your needs, and place crumble topping on it, as thickly or thinly as you desire.  It freezes well if you have too much.
  • Bake in 375 degree oven for 40-50 minutes until light brown and bubbly.  Check about halfway through to see if you need to cover with foil.
  • Let cool and serve!
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