Submission Guidelines

We’re so happy you’re considering sharing your recipes with us!  Some recipe sharing sites don’t care what’s in your food, as long as it looks pretty.  We like “pretty food” too, but what we really care about is the ingredients.  So check our about page and the guidelines below for what will get you on the front page of the site, and what will get you a very sad rejection letter.  Now, we’re not going to say we’ll never reject a photo because of bad lighting, but it hasn’t happened yet.

First things, first:

Photos should be of the recipe submitted.  Your image needs to be at least 250×250 pixels, but no bigger than 1MB (1000KB).

Please do not submit a post more than once.  We will only publish it one time regardless of how many recipes are covered.

Even if the recipe is acceptable, the submission may be rejected if the photo contains foods that are not in the “spirit of paleo”, or cupcakes. Especially cupcakes.

Since our readers are already “clicking through” to get to the recipe, please make sure it is at the URL submitted, so they won’t need to click on yet another link to get to the actual recipe.

If your recipe includes a particular product or brand, be sure to include the ingredient list via a link, picture, etc.  It must meet the same guidelines as any other ingredient and be void of items created inside of a chemistry lab.

We reserve the right to decline any submissions that we feel do not serve the interest of our readers.

These ingredients will make the cut:

Quality fats such as coconut oil, butter, and rendered fats

Fruits, vegetables and nuts

Chocolate

Dairy and eggs

Natural sweeteners

Naturally gluten-free flours (such as coconut and almond)

Ingredients like these will not:

Vegetable oils

Grains and pseudo-cereals, other than white rice.

Legumes (this includes peanuts, soy, beans, lentils and non-fermented legume products such as tofu)

Highly refined sugars and artificial sweeteners, including sugar alcohols and agave nectar.

Most food additives

Anything labeled “fat-free”, “low-fat”, etc. (because it’s probably fully of chemicals and added sugars)

Exception to the rules:

While we prefer recipes that specify a healthier alternative to table sugar, we’ll publish recipes that list “sugar” as an ingredient, knowing that most people have figured out how to convert one sweetener to another.  PLEASE NOTE:  This exception only applies to DessertStalker, not Chowstalker.

Just a few other notes:

Duplicate submissions are not published.  This includes recipes that are very similar from the same blog/website.

At this time, we are not publishing recipes with sugar alcohols unless an option is given for using another natural sweetener. For example: “XX Tablespoons Granular Erythritol or XX Tablespoons Sugar (Honey, etc)” UPDATE Feb 14, 2013: Recipes using sugar alcohols will be published. This decision was made based on input from those following a keto-version of paleo, often out of necessity from serious health issues. We are working on a conversion chart, but in the mean time, this one might be useful: Sweetener conversion chart.

Feel free to make multiple submissions at one time.  We will spread them out among other submissions to give you as much time on the front page as possible.

When submissions are approved, they will appear on the front page, until they are bumped off by newer submissions.

FYI, when you are logged into the site, you will be able to see your submissions before they are approved, but no one else can see them.

And thank you so much for your contributions!