~ ~ 2025 ~ ~
My recipe creating started out in 2014 (see below) as a “Mom on a mission” to help my youngest daughter alleviate some GI issues she was having after high school. We started creating Paleo recipes to help her feel better–and it helped so much. Fast forward to now, over a decade later, and her body is thriving, she is married and living an amazing life. While the recipes I create are about 60/40 Paleo at this point, most are “real food” forward made with “better for you ingredients” and full of comfort. Be that from generational family recipes, new tasty creations or straight up indulgent treats. I love creating comfort food forward recipes that can help you feel better on the inside. Over 400 recipes, two cookbooks later plus two “Back Porch Paleo” branded products with two amazing brands, I couldn’t ever have imagined her feeling so horrible would lead me on such an incredible food journey! Welcome, hope you find something delicious to make soon!
One of my favorite quotes: “Work is love made visible” — from Khalil Gibran was a quote my Mother in law, Patsy, had hanging up in her kitchen. She was the epitome of working in the kitchen creating recipe/meals for those that she loved. I can still hear her telling me about how that motivated her…in turn, it’s become my constant motivation. Feeding the people I love is key to what makes my time in the kitchen so enjoyable. So, if there’s a recipe you may be looking for and don’t see a paleo/gluten free version already posted here, please send me an email! I love recreating beloved recipes into a version that can be enjoyed by someone that might be facing the reality of having to “enjoy” food through a different lens. Food is a language we all speak and for me food = love!
Because my blog is essentially a journal via recipes of the last decade or so, I like leaving the original text of our “about us” when my daughter and I started creating recipes to help her feel better. She and I have both come a very long way!
~ ~ the Original “About Us” text 2014 ~ ~
The truth of it is, our lives have been full of healing miracles involving real food and real things that were put on this earth to keep us healthy and happy along our mortal journey. Join us as we continue to pursue the path our sweet angel momma and grandmomma put us on so many years ago. She’s there in the black and white picture to the left. Her name: DeVona is all anyone needed to hear and know about her. She had a health radio show for nearly 25 years. Always on the cutting edge! She’ll be tagging along in spirit, as she was abruptly taken from her earthly journey, on nearly the last second of 2012 on December 31st. Fireworks blasting as she made her entrance to Heaven. It was only fitting, as her presence was that significant here on earth and could only be heralded the same upon her exit. She’ll be guiding Makenna and I, reaching out to us from her Heavenly home, as she does so very often. We’re all about our family, our faith, healing foods and finding happiness in each day that we’re blessed with. ~Michelle
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Hi – We love your work and would love to send you some samples from Chosen Foods. Please email me if you’re interested!
Hey Kelsey! Thanks for stopping by our blog…I’ll send you a quick email to the one provided!! 🙂 ~Michelle
Hi,
What does ‘t’ stand for in the following recipie? https://backporchpaleo.com/recipes-2/main-dish/grilled-cassava-flour-pizza-crust/
Hi Emma…the small “t” indicates a teaspoon & a capital “T” indicates a tablespoon ~~ thanks for checking!!
hello, do you know if an egg replacer like flax egg would work for the mini churro donuts? thanks so much!
Good Morning Jill! We have tried the egg/flax replacement in our pie crust recipe and it worked very well, but haven’t tried it in the mini donut recipe…so can’t say for sure that it would work, but would be worth a try! Thanks for reaching out and asking 🙂
Hi! My question is about your Apple persimmon pie. If I bake it a day ahead, will it still be good? And do I store it in the fridge and reheat it in the oven? Thanks!
Hello Aprille! Yes…by all means make that pie the day before…so nice to have one less menu item to worry about for the big day!!! We actually prefer it better the next day! We do store ours in the fridge and then reheat! Thanks for reaching out and enjoy!! ~Michelle
Hello! I attempted to make your yeast free super soft pretzels
https://backporchpaleo.com/recipes-2/on-the-side/yeast-free-paleo-pretzels/
I had to make pretzel bites because I couldn’t get the dough to roll out all it. It was just fall apart when I tried to roll it out into a log. I added more coconut milk but was nervous to make the dough too wet. Any ideas or suggestions? The bites turned out super yummy though!
Hello Suzy! Thanks for asking about this recipe and so sorry it gave you some trouble! I’ve found that when I’m rolling out the long strands for the pretzels it helps to apply some slight pressure evenly back and forth a bit as the strand gets longer. I’ve found this helps to hold them together…hopefully that makes sense. I really must get a video made showing how I do this – hope you try them again and I’m so glad the bites turned out tasty regardless 🙂
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I just wanted to thank you both for sharing your journey! I can relate somewhat, as I battled Candida in 2005 after my mother passed away of cancer. I too stumbled upon the Paleo lifestyle but didn’t become truly dedicated to it until around 2009 when my son became ill and diagnosed with severe food allergies. As a mom, I can totally relate to you, Michelle! I took to the kitchen to find ways to feed my son without depriving him of the social aspects and fond “food memories”. I basically became a scientist! Concocting grain free/refine sugar free birthday cakes and holiday cookies, scouring the internet for substitutions so my son could still participate in life as a happy child! Fast forward to today…I’m now battling an autoimmune disease, but armed with the knowledge to at least manage it. I know I wouldn’t have been able to do so without having been so dedicated to my son’s health (which in turn made me healthier) back then. I’m now understanding other missing puzzle pieces…such as high oxalates (which I was consuming regularly on a Paleo diet…i.e. almond flour, spinach, sweet potatoes, etc) and because of the autoimmune disease, I’m also learning more about MCAS which I have developed. I’m constantly still having to tweak others recipes, but I’m eternally grateful to bloggers such as yourself who have taken the negatives and created positives and have taken the time to share! I look forward to following your blog and I pray for continued health for you both and your family!
Awww, this makes us so happy! It is a journey that is ongoing isn’t it! Also great for progress and learning – and there’s something about a mom making things happen for their child. So much power behind this in need and love. Thanks so much for being here and for taking the time to leave such a kind message. ~Michelle 😊
Thank you for your recipes and your story! I’m wondering if flax eggs or chia eggs can replace eggs in the cassava brownie recipe.
Hi there Janice – sorry for the delay in getting back to you on your question. While those egg subs have not been tested on the brownie recipe I’m guessing it could work well. You may try just a half batch first and bake in a loaf pan. That way you can see if you like the results & then you’re not risking as many ingredients. Hope you enjoy them! ~Michelle
Hello!
I am brand new to the AIP life changing plan. I was looking for a cobbler recipe for our Sunday BBQ and I found your site. I just made the peach cobbler with a few twists. I love cinnamon so I added it. I also love oats on my traditional recipe, so I thought why not add sliced tiger nuts. When I was looking for the tiger nuts I spotted my homemade roasted coconut. A big WHY NOT! I sprinkled some tiger nuts into the fruit and then sprinkled both on top. The coconut toasted up even more and added the crunch that I enjoy. Yum. I am enjoying this amazing treat as I type. Thank you!
Hi there Sheyanne! So very happy you enjoyed this recipe & those add in’s sound so yummy! Brilliant!!! ~Michelle
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Hi! I LOVE your recipes and have your cookbook as well! I was wondering how far ahead I can make the cinnamon sugar mini muffins and how to store them? Thanks so much!
Hi Sarah – thanks for picking up a copy! These are best enjoyed the day made, but can be stored at room temperature in an air tight container. They also freeze well & then taken out the day you want to serve them! ~Michelle