Saturday, December 29, 2012

Baked Omelette with Ham - Against All Grain

Ingredients (serves 6)
10 eggs
1 cup shredded gruyere
3/4 cup almond milk
1/2 cup diced ham
1/4 teaspoon sea salt
1/4 teaspoon grated nutmeg

Preheat oven to 350 degrees and lightly grease a baking dish (9-inch or around 1.5qt) with butter or coconut oil.
Whisk the eggs with the milk then add the cheese, ham, salt, and nutmeg and stir to incorporate. Pour into the prepared baking dish.
Bake for 35 minutes, until puffed and set in the center.

Paleo Breakfast Bread - Elana's Pantry

Paleo Breakfast Bread

printer friendly
  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in eggs, honey, vanilla and stevia
  3. Add salt, baking soda and cinnamon
  4. Mix well with hand blender until all ingredients are combined
  5. Transfer batter into a well greased 8 x 8 inch baking dish
  6. Bake at 325° for 12 to 15 minutes
  7. Serve
Serves 4

Fried Green Tomatoes - Paleo Effect

Fried Green Tomatoes
3-4 Green Tomatoes
¼ cup Almond Flour
1 Egg
2 Tbsp Coconut Milk
¾ tsp Adobo Seasoning
¼ tsp Onion Powder
¼ tsp Cayenne Powder
4 Tbsp Walnut Oil
2 Tbsp Olive Oil
Paleo Remoulade Sauce
Diced Red Tomatoes
Cilantro or Parsley
Turn the oven to broil (500 degrees Fahrenheit, with heat from the top).
Slice the tomatoes about 1/4 “ slices.
In one bowl, combine the egg and coconut milk. In another bowl, combine the almond flour, adobo seasoning, onion powder and cayenne powder.
Dip the tomato slices in the egg mixture, then dredge them in the almond flour mixture.
Put the slices onto a greased baking sheet. Combine the oils and drizzle over the tomatoes.
Broil on the middle rack for 6-7 minutes, or until browned, then flip and bake for another 5-6 minutes or until browned.
You can pan fry these as well. Heat 3-4 Tbsp oil in a pan over medium-high heat and cook for 3-4 minutes on each side. Garnish with diced red tomatoes, remoulade sauce and chopped cilantro or parsley.

Grain-Free Cinnamon Coffee Cake - Simply Living Healthy

Grain-Free Cinnamon Coffee Cake (makes 9-12 servings):
2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped
1/2 cup raisins
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 large eggs
1 tsp. vanilla

3 Tbsp. ground cinnamon
3 Tbsp. butter or coconut oil, melted
6 Tbsp. maple syrup
1/2 cup sliced almonds or chopped pecans

Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish or pan with butter or coconut oil and lightly dust with almond flour.
To make the cake:
Combine the almond flour, salt, baking soda, pecans and raisins in a large bowl.  In a medium bowl, whisk together the melted butter or coconut oil, maple syrup, eggs and vanilla.  Make a well inside the dry ingredients and pour the wet ingredients into the well.  Stir the wet ingredients into the dry ingredients until thoroughly combined, the batter will be very thick.  Scrape the batter into the prepared baking dish. Using a spatula, gently push the batter into place making it as level as possible.
To make the topping:
Combine cinnamon, butter or coconut oil, maple syrup and pecans or almonds in a bowl.  Spread the topping over the cake batter. 

Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour on a wire rack.  Slice cake into squares and drizzle with Maple Frosting before serving.
This cake can be stored in an airtight container at room temperature for several days.  Once you drizzle it, store it in the fridge.
Maple Drizzle:
3/4 cup coconut butter
1/4 cup pure maple syrup (or more to taste)
1/4-1/2 cup heavy whipping cream, almond milk, or coconut milk
pinch of salt
In a small saucepan, heat all ingredients over medium-low heat, stir until well combined.  Consistency should be thin enough to drizzle over the coffee cake.
***If you eat dairy and prefer a maple cream cheese drizzle…substitute 4 ounces softened cream cheese for the coconut butter and reduce the heavy cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until smooth.  Again the consistency should be thin enough to drizzle***

Tuesday, December 18, 2012

Peppermint Chocolate Macaroons - Against All Grain

Peppermint Chocolate Macaroons – Against All Grain
Ingredients (makes 2 dozen)
3 cups shredded coconut (I prefer Let’s Do Organic brand for these cookies)
1/2 cup cacao powder
1/2 cup honey
1/2 cup coconut milk
1/2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
1 egg white
dash of sea salt
Preheat oven to 325 degrees F.
Combine the first 6 ingredients in a bowl.
In the bowl of a stand mixer, or using an electric mixer, beat the egg white with a small pinch of salt. Beat for 1-2 minutes until soft peaks form when you lift the mixer out.
Fold the egg white into the coconut mixture and mix gently until fully combined.
Using a cookie scoop or tablespoon, scoop out balls of dough and pack them together tightly either by lightly knocking the scoop onto the side of the bowl or pushing it down with your fingers.
Place the dough on a parchment lined cookie sheet and bake for 30 minutes, rotating the tray half way through.
Cool on a wire cooling rack for 1 hour. Store in an airtight container at room temperature for up to 1 week.
Optional – dip the bottoms of the macaroons in melted dark chocolate mixed with 1/4 teaspoon peppermint extract for an even more decadent treat!

Tuesday, December 11, 2012

Sweet Potato Chips Snack - Michele Summers

For a yummy snack or side dish: Sweet Potato Chips

Take a large sweet potato and peel it. Then use the same vegetable peeler and make thin strips. Toss in olive oil, salt, and a little bit of cayenne pepper. Lay strips without overlapping on a parchment paper lined pan. Bake at 350 for 20 min until crisp but not burnt.

Friday, November 16, 2012

Paleo Pumkin Bars - Anytime Health

Paleo Pumpkin Bars

Preheat oven to 350 degrees.


  • 6 dates, pits removed
  • 1 cup almond butter
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 cup almond meal
  • 1 tsp baking soda
  • pinch of salt


  • 1 (14oz) can pumpkin puree
  • 1/2 cup canned coconut milk
  • 1/4 cup Coconut Cream
  • 3 tablespoons Coconut Oil, melted
  • 3 tablespoon maple syrup/ honey/ agave
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground ginger
  • 1/16 teaspoon ground cloves


1 cup pecans, chopped
  1. Add dates and almond butter to a food processor and pulse until smooth.
  2. Add 2 eggs, honey, vanilla extract, cinnamon, almond meal and baking soda and puree until smooth.
  3. Grease an 8×8 glass baking dish with some coconut oil and pour in crush. Level with spatula.
  4. Place in oven to bake for 15 minutes or until crust is firm and cooked through when you poke it with a toothpick. Then let cool.
  5. While your crust is baking, make filling ingredients.
  6. Add filling ingredients to food processor and puree until completely smooth.
  7. When your crust is cool, top it off with your pumpkin puree filling and smooth evenly.
  8. Coarsely chop pecans and sprinkle over filling.
  9. Set in freezer to cool for 20+ minutes.
  10. Cut and serve. Store in fridge or freezer.

Tuesday, October 30, 2012

Paleo Pecan Tart Crust - Elana's Pantry

Paleo Pecan Tart Crust

printer friendly
  1. Place pecans in food processor and pulse until the texture of coarse gravel
  2. Pulse in egg, coconut flour and salt until mixture forms a ball
  3. Grease a 9-inch tart pan
  4. Using your hands, press crust onto bottom and up sides of tart pan
  5. Top off crust with your favorite filling
  6. Bake until filling is done (length of time dependent upon filling recipe)
  7. Serve

Paleo Apple Tart - Elana's Panrty print
Cold weather means apple pie (or some version thereof) in my house.  Our favorite is this cinnamon-spiked apple tart encased in a pecan crust. Since my boys go gaga for anything involving baked apples, this gluten free apple tart with a high protein, grain free crust doesn't last long around here.

Cinnamon Apple Tart with Pecan Crust

  • 4-5 medium Jonagold apples, peeled, cored and sliced ⅛-inch thick
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon arrowroot powder
  • 1 tablespoon honey
  • 1 tablespoon ground cinnamon
  • 1 Pecan Tart Crust
  1. In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon
  2. Fan apples out on top of uncooked crust, forming a circle
  3. Layer more apples over circle and in its center
  4. Cover tart with foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling
  5. Remove foil and cook uncovered for 5-10 more minutes
  6. Serve with Vegan Coconut Whip (page 94 Gluten-Free Cupcakes)
Serves 6

Friday, October 5, 2012

Tomato and zucchini with curry sauce - Paleo Diet Life Style

Serves 4, as a side


  • 1 medium zucchini, cut into ½ inch thick slices;
  • 3 plum tomatoes, cut into ½ inch thick slices;
  • ½ lb mushrooms, chopped;
  • 2 cloves garlic, minced;
  • 6 tbsp coconut oil;
  • Sea salt and freshly cracked pepper to taste;
  • 2 tbsp fresh cilantro, finely chopped;

Curry sauce ingredients

  • 1 can (14oz) coconut milk;
  • 3 tbsp curry powder;
  • 3 tbsp raw honey;


  1. The sauce is what really requires the most preparation time, so I recommend starting there. In a small saucepan placed over a medium-low heat, combine all the ingredients that make up the curry sauce. Combine well and leave on the stove to simmer slightly for about 20 minutes. During this time, stir every so often and allow it to cook long enough so that it thickens.
  2. In a large skillet over a medium-high heat, coat the pan with 2 tbsp of the coconut oil. Add the zucchini to the skillet, placing the slices so that they are spaced out and not overlapping. Cook on each side, about 3 to 4 minutes per side. Once cooked, remove from the skillet and lie flat on a large serving platter.
  3. Return the skillet to the heat and coat it again with another 2 tbsp of coconut oil. This time, repeat the previous step, but with the tomatoes. It should take about the same amount of time, if not even quicker. Every once in a while you may want to give the skillet a bit of a toss, as I found that the tomatoes were sticking to it. Once cooked, remove from the skillet and lay them on top of the zucchini slices.
  4. Finally, return the skillet back to the heat, coat with the remaining coconut oil and toss in the mushrooms and garlic. Allow the mushrooms to cook for about 7 to 8 minutes, just so that they shrink in size and get golden brown in color. Remove and pour on top of the tomatoes.
  5. By this time, your curry sauce should be slightly thicker and ready to serve. If you are serving the dish to more than just yourself, I recommend pouring the sauce in a separate small bowl, as it’s slightly spicy and some may prefer to use more than others.

Pork Roast with Dijon Glaze Recipe - Paleo Diet Life Style

Serves 4

Roast ingredients

  • 1 3lb pork roast;
  • 2 tbsp paprika;
  • 2 tbsp cumin;
  • 2 tbsp garlic powder;
  • 2 tbsp fresh coriander, finely chopped;
  • 1 tbsp sea salt;
  • 1/2 tbsp freshly cracked black pepper;

Glaze ingredients


  1. Preheat your oven to 425F.
  2. While the oven heats up, place the roast in a baking dish and use a sharp knife to score the fatty surface.
  3. In a small bowl, combine the paprika, cumin, garlic powder, salt and pepper. Mix well and ensure there are no clumps. Rub the spices on all sides of the roast, making sure to get it into the cracks of where the surface has been scored. Sprinkle the top with fresh coriander.
  4. Put the roast in the oven and cook for 15 minutes at 425F. After 15 minutes, reduce the heat to 350F and cook for another 15 minutes. In the event that you choose to not make the glaze, disregard the next step and continue cooking at 350F for a total of 55 to 60 minutes.
  5. While the roast cooks, whisk together all the ingredients to make the glaze.
  6. After 15 minutes of cooking at 350F, remove the roast from the oven and brush all sides of it with the glaze. Again, make sure to get into the cut portions so that the flavors flow throughout the roast. Place it back in the oven at cook at the same temperature for 40 to 45 minutes, just until a meat thermometer reads 150F. Unlike beef roasts, which can be enjoyed rare or medium rare, pork needs to be properly cooked through.
  7. Allow the roast to rest outside the oven for a few moments prior to carving and serving.

Wednesday, October 3, 2012

Wine & Tomato Braised Chicken - Eating Well


  • 4 slices bacon
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1 cup dry white wine (see Tip)
  • 1 28-ounce can whole tomatoes, with juice, coarsely chopped
  • 1 teaspoon salt
  • 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
  • 1/4 cup finely chopped fresh parsley


  1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
  2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
  3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
  4. Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add 2 cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or frozen, thawed), 3/4 cup instant brown rice (see Tip) and 1/8-1/4 teaspoon cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

Tips & Notes

  • Make Ahead Tip: Prepare Steps 1 & 2, cover and refrigerate bacon and sauce separately for up to 1 day. To finish, bring the sauce to a simmer and continue with Step 3. The cooked chicken and sauce can be refrigerated for up to 3 days. | Equipment: 4-quart or larger slow cooker
  • Tip: If you want to use rice that is not “instant,” stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 11/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.
  • Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

Thursday, September 27, 2012

Pumpkin NoBake Energy Bite - gimme some oven

  • 8 oz. (about 1 packed cup) chopped dates
  • 1/4 cup honey
  • 1/4 cup pumpkin puree
  • 1 Tbsp. chia seeds or flax seeds
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • pinch of salt
  • 1 cup old-fashioned oats (dry, not cooked)
  • 1 cup toasted coconut flakes
  • 1 cup toasted pepitas (pumpkin seeds)
Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg and salt in a food processor, and pulse until smooth and combined.
Transfer the mixture to a large bowl, and stir in the oats, coconut flakes and pepitas until evenly combined. Cover and refrigerate for at least 30 minutes.
Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.
Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.)

Tuesday, September 25, 2012

Almond Flour Zucchini Bread - Against All Grain

Ingredients (makes 2 mini loaves)

1-1/2 cup blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini  Directions
Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Sauteed Shredded Zucchini - Annie's Eats

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5 medium zucchini (about 8 oz. each), ends trimmed
1½ tsp. table salt
2 shallots, finely minced
1 tbsp. olive oil, divided
1-2 tsp. freshly squeezed lemon juice
Freshly ground black pepper
Shred the zucchini with the shredding disk of a food processor or a large box grater.  Toss the zucchini with the salt in a colander set over a medium bowl; let drain for 5-10 minutes.  Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the excess moisture.
Add the zucchini to a medium bowl and toss to break up any clumps.  Add the minced shallots and 2 teaspoons of the olive oil and toss to thoroughly combine.
Heat the remaining 1 teaspoon of olive oil in a 12-inch skillet over high heat.  Add the zucchini mixture to the pan and distribute in an even layer.  Cook without stirring until the bottom layer browns, about 2 minutes.  Stir well, breaking up the clumps, and cook once more until the “new” bottom layer browns, about 2 minutes more.  Off  the heat, stir in the lemon juice and season with salt and pepper to taste.  Serve immediately.

Thursday, September 20, 2012

Fajita Chicken Salad - Health Bent


  • 1- 1½ lbs chicken, cooked anyway you like & chopped (breasts or a mix of breasts & thighs or leftover rotisserie chicken)
  • 1 red bell pepper, chopped
  • 2 green onions, chopped
  • 1 handful cilantro, chopped
  • 1/3 c mayo, preferably homemade
  • 1 lime, juiced
  • salt, to taste
  • hot sauce or chili garlic sauce, to taste


In a medium bowl, whisk together the mayo, lime juice, cilantro, salt and chili sauce. Add the chopped chicken, bell pepper and green onion. Mix to combine. Let the salad sit in the fridge, so the flavors can meld, at least 30 minutes. Serve cold.

Sunday, September 2, 2012

MOW - 9.2.12

Meal of the Week - 9.2.12

Tomato and Gorgonzola Cheese salad

Brown Sugar and Balsamic Glazed Pork

Brown Sugar Balsamic Glazed Pork

1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
1/4 cup brown sugar
1 tablespoon arrow root
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Thursday, August 23, 2012

Summer Salad with Raspberry Vinaigrette - Point-less meals


  • 5 oz. mixed salad greens
  • 1 c. cherries, pitted and halved
  • 1 c. fresh blueberries
  • 1 peach, chopped
  • 1 medium avocado, peeled and chopped
  • 1 oz. soft goat cheese crumbled


  • 1 T. seedless raspberry preserves
  • 2 T. raspberry balsamic vinaigrette
  • 2 tsp. canola oil
  • salt and pepper to taste

Place mixed greens on a large platter. Top with fruit, avocado and goat cheese.
For dressing, whisk all ingredients in a bowl. Drizzle over salad.

Minty Cucumber Watermelon Salad - Point-less Meals

serves 16 ( 1 point)

8 c. seedless watermelon, cubed
2 medium English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 c. minced fresh mint
1/4 c. olive oil
1/4 c. raspberry vinegar
1/2 tsp. each salt and pepper

In large bowl, combine watermelon, cucumbers, onions and mint. In small bowl, whisk remaining ingredients. Drizzle over salad. Toss to coat. Serve immediately.

Quick Skillet Aspargus - Point-less meals

1 lb. asparagus trimmed and cut into thirds
1 T. olive oil
1 tsp. lemon juice

Heat a large cast iron or nonstick skillet over medium high heat. Add olive oil and swirl to coat. Add asparagus and cook 3-5 minutes or until crisp tender. Remove to a platter. Drizzle with lemon juice and sprinkle with salt.

Artichoke Tomato Salad - Point-less Salad

serves 8 ( about 3/4 c. = 1 point)

3 large tomatoes ( about 2 lbs., cut into wedges)
1/4 tsp. each salt and pepper
1 jar ( 7.5 oz) marinated, quartered artichoke hearts, drained
1 can ( 2-1/4 oz) sliced black olives, drained
2 T. white wine vinegar
2 garlic cloves, minced

Arrange tomato wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients. Spoon over tomatoes.

Tomato Gorgonzola Cheese - Point-less Meals

serves 4 ( 2 points + )

  • 2-½ c. grape tomatoes, halved
  • ⅓ c. diced red onion
  • 3 T. gorgonzola cheese


  • 1 T. olive oil
  • 1-½ tsp. white wine vinegar
  • ¼ tsp. salt
  • ⅛ tsp. pepper

Place tomatoes, onion and cheese in a bowl. Mix dressing ingredients together. Drizzle over tomato mixture. Toss to coat.

Wednesday, August 22, 2012

Semi Freddo Dessert - Paleo on a Budget

• Organic Heavy Whipping Cream
• Frozen Raspberries {Or you could use strawberries or blackberries}
• Raw Honey
• Salt

How To:
• Defrost a couple of Tablespoons of raspberries {or more depending on how much fruit you want and how much you’re making}. If you’re like me and lazy you’ll probably shove those suckers in the microwave and get them all room temp that way! Do Not Drain it though, you want the liquid
• I started with half a pint of Heavy Whipping Cream {Which was enough for a regular soup bowl sized dessert} and hand beat it into Whip Cream.  — **Guys, it’s not that hard to make whip cream by hand, it takes less than 5 minutes. Don’t be lazy and bring out the mixer that weighs more than your three old and takes up more counter space than you actually have. Don’t look at your hand mixer longingly… do it by hand. You get a much better whip cream and it’s mini-arm workout!
• In another tiny bowl scoop out a tablespoon of you raw honey and melt it in the microwave. Then add maybe half into your whip cream, beat it in … taste if it’s not sweet enough add more if it’s good don’t add more.
• Add in the smallest amount of salt.. like so little you almost don’t notice you put it in.. but trust me it makes a difference.
• Then in either one big bowl or tiny ramekins {so divide your whip cream and berries evenly} scoop some whip cream on the bottom spread it out, add your fruit {with it’s liquid!}, add remaining whip cream. Cover well with plastic wrap and freeze it for at least 3-4 hours.
Boom, you’re done… enjoy!
You can add vanilla or cinnamon or nutmeg to this, but I didn’t have any of it…so I didn’t worry about it!

Tuesday, August 21, 2012

Paleo Crunch - Paleo Simplified

Dry Ingredients

1/2 cup ground flax seeds – I wasn’t sure why these were ground, but after making them I thought it was brilliant. It gives you the sense of eating brown sugar.
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 1/2 cup almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds
1 tsp cinnamon
1 tsp. sea salt
1/2 tsp baking soda (not sure about the baking soda – why it is in there. Trying to find out)

Wet Ingredients

1 cup liquified coconut oil (I think you could use 3/4 cup)
1/2 cup raw organic honey
3 tsp pure vanilla extract
1/2 cup unsweetened dried fruit (I used raisins and dried cherries)
1. Preheat oven to 250 °F
2. Combine all dry ingredients into a large bowl. Mix well to ensure ingredients are evenly distributed.
3. In a medium bowl, add wet ingredients and mix together until well combined.
4. Mix wet ingredients thoroughly into dry ingredients.
5. Divide the mixture in a thin layer between 2 rimmed baking sheets and press mixture with the back of a
spoon or spatula until flat.
6. Bake until lightly toasted. (Approx 45 minutes to an hour)
7. Remove pan from oven and stir mixture and return to oven for another 15 minutes.
8. Remove from oven, stir in dried fruit if using and let cool in the pans.
Store in container with a folded paper towel on bottom to absorb any of the excess oil.
I will post a recipe of how to use this mixture. Pam (the author of this recipe) says you can eat it plain or as a cereal with coconut or almond milk. Enjoy.

Sunday, August 19, 2012

MOW - 8.20.12

Meal of the Week - 8.20.12

Sweet Potato and Sage Chicken

Sweet Potato and Sage Chicken - Fast Paleo

  • 1 Large Sweet Potato, baked
  • 1 Egg
  • 1/2 teaspoon Salt
  • 1 teaspoon Fresh Chopped Sage
  • 1 Tablespoon Coconut Flour
  • 2 Chicken Breasts

In a medium mixing bowl, beat the egg with the salt and sage.
Cut your baked sweet potato in half and scoop out the soft insides into the bowl with the egg mixture.
Use a fork to beat the sweet potato into the egg mixture. Add the coconut flour and mix well.
Cut the chicken breasts into halves or thirds, depending on size. Pat dry.
Place chicken breast pieces in a 9×13 baking dish.
Spread the sweet potato mixture evenly over the top and sides of the chicken pieces.
Bake at 400F for 30 minutes, then broil for 2 minutes to add color.

Sunday, August 12, 2012

Monday, August 6, 2012

MOW - 8.6.12

Meal of the Week - 8.6.12

Spinach Salad with Chicken, Avocado, and Goat Cheese

Spinach, Chicken, Avocado & Goat Cheese Salad -

Spinach Salad with Chicken, Avocado and Goat Cheese

Yield: 4 servings
Prep Time: 20 min


8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste


1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Thursday, July 26, 2012

Chicken with Rosemary Mushroom Glaze - Paleo Plan


  • 4 boneless, skinless chicken breasts (4-6 oz each)
  • sea salt (optional) and freshly ground black pepper to taste
  • 4 Tbs coconut oil, divided
  • 2 cloves garlic, minced
  • 2 tsp fresh rosemary leaves or 2 tsp dried rosemary
  • 2 tsp hazelnuts, chopped
  • 10 white button or cremini mushrooms, sliced


  1. Season chicken breasts with sea salt (optional) and black pepper.
  2. Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
  3. Add chicken breasts and cook until internal temperature reaches 165° F, or until there is no pink in the center.
  4. Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary, hazelnuts, and garlic. Simmer together for 5 minutes.
  5. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
  6. Pour mushroom mixture over chicken to serve.

Chickenwith Kale and Peppers - Paleo Plan


  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp sea salt (optional)
  • 2 cloves garlic, minced
  • 1 Tbs coconut oil
  • 1 bunch kale, removed from woody stems
  • 1 red bell pepper, diced
  • 1/2 cup slivered almonds, lightly toasted


  1. Combine chicken, cumin, chili powder, sea salt (if desired), and garlic in a medium bowl until chicken is fully coated.
  2. Meanwhile, heat a large skillet over medium-high heat. Add coconut oil.
  3. When pan is hot, add chicken (it should sizzle). Brown the chicken and stir occasionally (about 5-7 minutes).
  4. Add kale leaves and red pepper. Stir and continue to cook until chicken is 165° F, and vegetables are slightly tender (about 5 more minutes).
  5. Serve hot, topped with toasted almonds.

Chicken Curry with Apple - Paleo Plan


  • 2 Tbs olive or coconut oil
  • 1 yellow onion, diced
  • 1 large apple, peeled, cored, and diced
  • 1 (16 oz) can stewed tomatoes with their own juice
  • 1 cup chicken broth
  • 1 tsp lemon juice
  • 1 Tbs curry powder (or more, to taste)
  • 1 lb boneless, skinless chicken breasts, cooked and chopped
  • optional garnishes: toasted coconut, mandarin oranges, raisins, crumbled cooked bacon, mango chutney, chopped onion


  1. Heat oil in a large frying pan over medium-high heat.
  2. Add onion and cook until slightly softened, about 3 minutes.
  3. Add apple, tomatoes and their juice, broth, lemon juice, and curry powder.
  4. Simmer uncovered 35 minutes.
  5. Add chicken and heat through, about 5 minutes.
  6. Serve with assorted garnishes on the side.

Kale Chicken Salad - Paleo Plan


  • 1 bunch lacinato kale (enough for about 6 cups of chopped leaves)
  • 2 Tbs extra virgin olive oil
  • juice of 1 small lemon
  • 1/8 tsp sea salt (optional)
  • 1/4 tsp freshly ground black pepper
  • 2 (6 oz each) boneless, skinless chicken breasts, cooked and sliced


  1. Wash kale and remove leaves from woody stems. Slice leaves thinly.
  2. In a large bowl, combine kale, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
  3. Divide kale into two bowls. Top each salad with a cooked chicken breast to serve.

Chicken Fajita Salad - Paleo Plan


  • 1 Tbs coconut oil
  • 1/2 yellow onion, diced
  • 1/2-3/4 lb boneless, skinless chicken breasts
  • 1/2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp sea salt (optional)
  • 1 large bell pepper, chopped
  • 1 large head red leaf or romaine lettuce
  • 2 medium tomatoes, diced
  • 1 avocado


  1. Wash and chop onion, bell pepper and tomatoes.
  2. Cut chicken into 1/2" slices.
  3. Heat skillet over medium-high heat.  When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
  4. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
  5. When the chicken has browned, add the peppers and cook until tender.
  6. Meanwhile, wash and shred the lettuce. Divide between two plates.
  7. Top lettuce with chicken fajita mix, tomatoes and sliced avocado.

Cantaloupe and Avocado Salad - Paleo Plan


  • 3 Tbs fresh lime juice
  • 4 tsp raw honey
  • 2 Tbs olive oil
  • 1/2 tsp coarse sea salt
  • 1 cantaloupe (3 lbs), quartered and seeded
  • 1 avocado
  • 1 cup cherry or grape tomatoes, halved


  1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
  2. Cut each cantaloupe quarter in half lengthwise.  Run a knife between the flesh and the skin of the melon, discard skin.  Slice each wedge lengthwise into 1/2" pieces.
  3. Cut each avocado in quarters length-wise and then into 1/2" thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat

Basil Spinach Salad - Paleo Plan

  • Ingredients
  • 1 Tbs coconut oil
  • 1/2 yellow onion, diced
  • 2 medium tomatoes, diced
  • 4 handfuls of spinach
  • 1 package (several sprigs) fresh basil


  1. Wash and prepare vegetables.
  2. Heat a small skillet over medium-high heat. Add coconut oil when hot.
  3. Add diced onions, and sauté until soft and translucent.  Add tomatoes and cook for another minute or two.
  4. Add spinach and basil to the pan and cook for one minute.
  5. Serve warm

Tuesday, July 3, 2012

Blackberry Glazed Grilled Pork Chops - PaleOMG

Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
Serves: 2-4
  • 1-2lbs US Wellness Meats Pork Chops
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  • 12 ounces fresh blackberries
  • 1/2 cup balsamic vinegar
  • 2 tablespoons water
  • pinch of salt
  1. Turn your grill on!! If you don’t know how to light it, I can’t help you.
  2. Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
  3. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
  4. Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
  5. Turn heat to low and let the sauce simmer for about 3-5 minutes.
  6. Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
  7. Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
  8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
  9. Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
  10. Then eat until your cry. So delicious.

Blueberry Brussel Sprouts - Civilized Caveman

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
  • 1 Lb brussel sprouts, sliced thin
  • 1 Small red onion, diced
  • 1 Cup fresh blueberries
  • 1 Tsp Fresh thyme, minced
  • Juice of 1 Lime
  • Salt and Pepper to taste
  • 4 Tbsp Grass Fed Butter
  1. Preheat your sauté pan over medium heat
  2. Melt 1 Tbsp of your Grass Fed butter or other oil of your choice in your pan and start to sauté your onions, I like to slightly brown mine
  3. Once your onions are done to your liking, add all of your brussel sprouts, blueberries, the remaining grass fed butter, and season with salt and pepper to your liking
  4. Continue cooking for about 20 minutes, stirring often or until the brussel sprouts are done to your liking
  5. Once they are done, sprinkle with your thyme and drizzle your lime juice all over
  6. Plate and Enjoy

Balsamic Glazed Pork Chops with Peaches


  • 3 center-cut pork loin chops,
  •  3 peaches sliced in half with pit removed,
  • 1/2 cup of balsamic vinegar
  • 1 tbsp of olive oil,
  •  1 1/2 tsp of chopped rosemary, 1
  • /2 tbsp of honey, salt and pepper as needed

Cooking Steps

1) Begin by whisking together balsamic vinegar,olive oil, rosemary, honey, and salt and pepper, reserve 1/4 of the mixture in a separate bowl (we will use this later for the peaches)
2) Place cleaning pork chops in a ziploc bag add, marinade and shake to coat the meat. Let meat marinade in the fridge for at least 2 hours (the longer the better)
3) Once pork has marinaded place on a greased grill ( I used my handy George Foreman grill), grill for about 4-6 minutes or until meat is thoroughly cooked
4) Using a pastry brush, brush the peaches with the reserved marinade, place peaches under a broiler or face down on grill, the peaches cook very quickly so let sit for 30-60 seconds or until peaches are slightly charred and soft.
5) Serve each pork chop with two peach halves and enjoy!

MOW - 7.3.12

Meal of the Week - 7.3.12

Baked Chicken with Roasted Tomatoes

Roasted Asparagus with Balsamic Drizzle

Roasted Aspargus with Balsamic Drizzle - Paleo Table

Serves 4-6.

1 pound fresh asparagus, cleaned and trimmed ( I like my spears a bit thicker for this recipe.)
4 tsp extra virgin olive oil
1 Tbsp good quality balsamic vinegar
1/2 tsp sea salt
1/8 tsp freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Place asparagus in a large rimmed baking sheet.
  3. Season with salt and pepper.
  4. Drizzle with olive oil and toss to coat.
  5. Roast for 15-20 minutes or until lightly browned.
  6. Remove from oven, drizzle with balsamic, and toss to coat.
  7. Transfer to a serving dish and serve immediately.

Spicy Kung Pao Chicken - My Life as Mrs

Yield: 4 servings
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Total Time: 25-35 minutes


1 teaspoon dark sesame oil
1 1/2 tablespoons light olive oil, divided
1.5 pounds boneless skinless chicken breasts, cubed into bite sized pieces
1/2 teaspoon salt
1 onion, peeled and thinly sliced
4 cloves garlic, grated
3/4 teaspoon fresh minced ginger
1/2 cup water
1/4 cup low sodium soy sauce
2 teaspoons honey
 2 teaspoons crushed red pepper
1 red bell pepper, cored and thinly sliced
1 - 1.5 cups snow peas


Heat the sesame oil and 1 tablespoon of the light olive oil in a large skillet over medium-high heat.
Toss the chicken with salt.   When skillet is fully heated (should sizzle when you drop the chicken in), add the chicken and stir fry for about 4-6 minutes (until chicken is cooked and beginning to brown). Remove from pan using a slotted spoon and set aside.
Add remaining teaspoon of light olive oil to the pan. When it is heated, add the onions and stir fry for 3-4 minutes, until beginning to soften and brown. Add garlic & ginger and sauté for 30-45 seconds, stirring constantly.
Add chicken back into the pan and stir to combine. In a large measuring cup, whisk together water, soy sauce, honey, and crushed red pepper.  Add mixture to pan and bring to a boil.
Lastly, add the bell pepper and snow peas and cook for 2-3 minutes or until vegetables are crisp-tender (Sauce should thicken a bit).

Baked Chicken with Roasted Tomatoes - Paleo Table

Serves 2
3 tsp extra virgin olive oil, divided
2 cups grape or cherry tomatoes, about 1 pint, halved
2 Tbsp + 1 tsp good quality balsamic vinegar
1 Tbsp chopped fresh thyme
1/4 + 1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1/4 cup paleo mayonnaise
1 Tbsp whole grain Dijon mustard (I like Maille.)
1 garlic clove, minced
1 lb boneless, skinless chicken thighs (or use what you've got, bone-in or boneless thighs, breasts, pieces, or even leftover rotisserie chicken will work)
2 cups fresh spinach


  1. Preheat oven to 375 degrees F.
  2. Season chicken with salt and pepper. Place in a glass baking dish and bake for 20 minutes. (Increase baking time, if needed, based on the type of chicken you use.)
  3. While chicken is baking, in a large oven-proof skillet, heat 1 tsp olive oil over medium high heat.
  4. Add tomatoes and cook for 4 minutes, stirring once.
  5. Remove from heat; stir in 2 Tbsp vinegar. Sprinkle with thyme, 1/4 tsp salt, and pepper.
  6. Place in oven and bake in for 10 minutes. Chicken and tomato mixture should be done around the same time.
  7. Whisk together paleo mayonnaise, mustard, and garlic in a small bowl.
  8. To serve, divide spinach evenly between two plates or shallow bowls. Drizzle with oil and vinegar and toss gently to coat. Top with chicken thighs. Evenly spread a thin layer of mayonnaise mixture on each thigh. 
  9. Spoon roasted tomatoes on top and serve immediately