Unless you’ve been living under a social media-free rock, by now you probably that The Pegan Diet — a hybrid of Paleo and Vegan — is having a moment. Maybe it’s the 73k posts on Instagram or the fact that Pinterest searches are up 337 percent, but suddenly we’re seeing Pegan mentioned pretty much everywhere. Doesn’t ring a bell? You can read more in this blog post by Dr. Mark Hyman, the medical director at the Cleveland Clinic Center for Functional Medicine and a New York Times best-selling author, who originally coined the term. But in short, just like the name suggests, Hyman’s eating philosophy advocates a combination of the popular Paleo and Vegan diets. 

Sounds super simple but also incredibly confusing? Basically, Hyman believes that even though a Vegan diet cuts out meat and a Paleo diet is basically all meat all the time, both of these diets share common ground in that they encourage people to put down the crap and only eat real, whole foods. Think of the Pegan Diet as a middle ground where you eat mostly plants (about 75%), but the occasional meat dish (and glass of wine!) is totally fine too. Want the full medical rundown? You can read more about the rules of going Pegan, but in the meantime, check out a few of the Pegan-approved recipes we’re loving right now.

Paleo Cauliflower Gnocchi Courtesy of @paleoglutenfreeeats  @.jpg

Two Ingredient Paleo Cauliflower Gnocchi
recipe by Paleo Gluten Free Eats


For the Gnocchi
4 cups cauliflower, minced
3/4 cup cassava flour
1/2 teaspoon sea salt optional

For the Sauce
1 can full fat canned coconut milk
4 cups spinach
2 large garlic cloves
2 tablespoons tapioca flour
salt and pepper to taste


1. Heat oven to 425F.

2. Steam cauliflower for about five minutes until soft. Ring water out of cauliflower by putting it in a dish towel and squeezing the excess water out. The remaining cauliflower should measure out to about 1 1/2 cups.

3. In a food processor blend ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).

4. Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.

5. Bring a large pot of water to a boil and drop gnocchi in. Once they have risen to the surface, remove, and drizzle lightly with olive oil.

6. Place gnocchi on a baking tray lined with parchment paper and lightly drizzle with olive oil. Bake for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.

7. In a saucepan, stir together ingredients for sauce (except spinach) and whisk continuously (or use a hand blender) until smooth and the sauce begins to thicken. If you overcook it, it will become too thick and gooey from the flour. Stir continuously to avoid clumping. Then remove from heat, add spinach, wilt it, then stir in gnocchi.

And here are a few more of our faves:

Cauliflower Walnut Taco Meat 

Pegan-Approved Apple Crisp 

Collard Green & Tahini Falafel 

Grilled Salmon with Smoky Tomato Salsa 

Sun-dried Tomato Chicken with Spinach and Goat Cheese