Wednesday, February 29, 2012

Rosemary Burgers

• 1 lb of ground beef or pork {just use what’s in the freezer}
• Salt + Pepper
• 1 tbsp of dried Rosemary
• 1 tsp of garlic powder
• Some sorta fat, Clarified Butter, Ghee, or coconut oil {Bacon fat is wicked good w/ this too}
How To:
• Heat le big skillet with fat
• Dump all ingredients into a bowl. Mix well {but don’t over mix, meat gets tough when over mixed}
• Form into patties and cook until done.

Banana Bread French Toast

Serves: 2-4
  • For the bread
  • 3 medium bananas (you want them brown and spotty)
  • 1.5 cups roasted unsalted cashews
  • 1 cup almond meal/flour
  • 2 tablespoons walnut oil
  • 2 eggs, whisked
  • 1 tablespoon raw honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of salt

  • For the french toast
  • 2 eggs
  • 1/3 cup canned coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoons coconut oil
  1. Preheat oven to 375 degrees.
  2. Pull out your handy dandy food processor. It will make life soooo much easier. Add your cashews to the food processor to grind down.
  3. Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.
  4. Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  5. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  6. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
  7. Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.
  8. Let bread cool for about 10 minutes.
  9. When banana bread is cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.
  10. Heat up a skillet or griddle and add your coconut oil to it.
  11. Cut your bread into 1/2-1 inch slices, dip them in your egg mixture on both sides, then place on griddle to cook for 2-3 minutes per side.
  12. Top french toast off with slice bananas, maple syrup or honey, and a touch of cinnamon.
  13. Pure brilliance. Consume. Try to go slow. It is epic.

Monday, February 27, 2012

MOW - 2.26.12

Meal of the Week  - 2.26.12

Lettuce Tacos
Easy Guacamole   or Mango Salsa

Beef Bulgogi

  • ¼ cup braggs liquid aminos or wheat free tamari
  • 3-4 garlic cloves minced
  • 2 tablespoons sesame oil
  • ½ cup pineapple juice
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon fresh grated ginger
  • A few shakes of black pepper
  • 3 green onions, sliced
Meat and Veggies
  • 2 pounds tri tip or rib eye, sliced into very thin strips
  • 1 head of green cabbage, shredded
  • 3 tablespoons coconut oil
In a large mixing bowl, whisk all marinade ingredients together.  Thinly slice the ribeye or tri-tip and place into the bowl of marinade. Using your hands rub the marinade into the meat. Marinate for at least 15-30 minutes in the fridge.  While the beef is cooking, heat the coconut oil in a large skillet and saute the shredded cabbages over medium heat until the cabbage is  soft, remove from heat and set aside. Add the beef and all of the marinade into another large skillet and cook over medium to medium high heat just until the thin slices of meat are browned.

Southwestern Frittata - Everyday Paleo

  • 1tablespoon coconut oil
  • 1/4 cup yellow onion, finely diced
  • 1 small jalapeno, seeds removed and minced
  • 2 garlic cloves, minced
  • 1 cup sweet potato, peeled and grated
  • 1 pound grass fed ground beef (check out the grass fed beef from Tropical Traditions, just tried it for the first time and YUM!!)
  • 1 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup salsa verde (I used Trader Joe’s Salsa Verde)
  • 12 eggs
  • Sea Salt to taste
Preheat oven to 350. In a large saute pan, saute the onions and minced jalapeno in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato and garlic.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin, and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.  In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.

Saturday, February 25, 2012

Pumpkin Custard – Paleo Crockpot

- 4 qt. crockpot

- 1 t coconut oil
- 1 15 oz can pumpkin (not the pie mix with other stuff in it - just the plain old pumpkin stuff)
- 4 eggs, beaten
- 1 1/2 cups coconut cream (put two cans of coconut milk in the fridge, and then carefully skim the cream off the top of them to get this)
- 1/3 cup agave nectar (yes, it's a lot for a paleo meal. make it once and a while.)
- 1 t cinnamon
- pinch cloves
- pinch nutmeg
- pinch salt
- 1 t vanilla

The Process:

Grease crock with coconut oil.

Combine rest of ingredients and cook on low for 3 hours

Granny Smith Apple Crisp

Filling Ingredients

Topping Ingredients

  1. In a 1.5 quart pyrex bowl, toss apples, honey and lemon juice
  2. Stir water and arrowroot together to make a slurry then toss into apple mixture
  3. In a medium bowl, combine almond flour, salt and cinnamon
  4. In a smaller bowl combine vanilla, coconut oil and xylitol
  5. Stir wet ingredients into dry --mixture will be very crumbly
  6. Sprinkle topping over apple mixture
  7. Bake covered at 350° for 45 minutes, until apples are soft and topping is golden brown

Decadent Fruit Dip

  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 2 ripe bananas
  • 2 teaspoons coconut flour
  • 1 1/2 tablespoons unsweetened cocoa powder (Optional)
Put all the ingredients into a food processor or blender, except for the cocoa powder, and blend until smooth. If desired, pour out half of the mixture and add the cocoa powder to the food processor with the other half of the dip.  Process again until the dip is well mixed.  Now you have 1 vanilla dip and 1 chocolate dip!  Makes 1 cup of vanilla and 1 cup of chocolate.  After some time in the refrigerator, the dip will become even thicker.
We dipped strawberries and apples into the Decadent Fruit Dip on Saturday

Friday, February 24, 2012

Easy Shredded Beef - PaleOMG

  • 2-3lb sirloin steak (I bought it because it was on sale–buy whatever beef is cheap)
  • 1-2 large yellow onions, sliced
  • 1/2 cup chicken or beef broth
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon chili powder
  1. Pull out crock pot.
  2. Put meat in pot.
  3. Put broth in pot.
  4. Put onions on top of meat.
  5. Put spices on top of meat and onions.
  6. Cover.
  7. Put crock pot on low for 8-10 hours
  8. Take 2 forks and shred that b*tch.
  9. Eat it like you mean it.

Maple Macadamia Nut Butter - PaleOMG

Prep time: 1 min
Cook time: 7 mins
Total time: 8 mins
Serves: 5+
  • 2 cups raw macadamia nuts
  • 2 tablespoons maple syrup
  • 1 teaspoon maple extract (optional)
  • pinch of salt
This is legit easy. You don’t even need extra oil since macadamia nuts are oily lil b*tches.
  1. Add macadamia nuts to a food processor and let run for about 3 minutes until your macadamia nuts have become a paste and the fat has begun to release more.
  2. While the food processor is still running, slowly add your maple syrup to help incorporate.
  3. Then add your maple extract.
  4. Then add your salt.
  5. Turn food processor off and taste to see if you would like it more maple-y or a bit more salt.
  6. Add more as needed.
  7. Consume with fruit, with a spoon, or finger (that’s what I do)

Almond Flour Coconut Waffles - PaleOMG

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 1-2
  • 1.5 cup almond flour/meal
  • 2 eggs, whisked
  • 1/4 cup canned coconut milk
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon arrowroot powder or coconut flour
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  1. Plug in your waffle iron. You don’t have a waffle iron? Why? Because it’s the most pointless tool in the kitchen and is only useful for one kind of food. True. But buy one. Waffles are awesome.
  2. Whisk your eggs in a medium-large sized bowl.
  3. Add your coconut milk and whisk together with eggs.
  4. Next add your almond flour and mix together.
  5. Then add your shredded coconut, arrowroot powder, baking soda and mix together.
  6. Lastly, add in your honey, vanilla, salt and cinnamon. Mix together thoroughly.
  7. Pour into your waffle iron and cooking until cooked through. It took about 4 minutes for mine to cook through and crisp up.
This made 3 full waffles for me.

Chocolate Cashew Butter - PaleOMG

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Serves: 4+
  • 2 cups dry roasted cashews
  • 1/4 cup melted coconut oil (you can use walnut, almond, etc.)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  1. Add your roasted cashews to your food processor and turn on. Let the food processor do it’s magic.
  2. When the cashews are become thicker and almost ball up into a ball of happiness, add your oil directly to your cashews while the food processor is still running.
  3. Once your get a runnier nut butter, turn food processor off, then add your cocoa powder, honey, vanilla, and salt.
  4. Turn back on to let everything incorporate.
  5. Add more oil if you want a more runny nut butter.
  6. Consume with anything. Apples. Carrots, On a burger. Serious. I just eat it by the spoonful. I’m classy.

Maple Mustard Chicken - PaleOMG

  • 1/3 cup ground mustard (no sugar added)
  • 3 tablespoons maple syrup (optional)
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons coconut aminos (or you can use a wheat free soy sauce)
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 6-8 chicken breasts or thighs
  • 1/4 teaspoon sea salt
  • 1 tablespoon fat (olive oil, coconut oil, lard, etc.)
  1. Combine the first 7 ingredients in small bowl. Add half of the mixture in a zip-lock bag and reserve the remaining mixture. Add the chicken to the bag and let sit in the fridge for 2 hours, or longer. The more the chicken sits, the more the flavors will mix together and taste even better!
  2. Preheat grill or a large skillet on medium-high heat and add a tablespoon or so of fat.
  3. Remove chicken from the baggy. Add a bit of sea salt on the chicken, and place the chicken on the grill or in the skillet to cook. The chicken will need cook for about 8-10 minutes on both sides or until done. If you are cooking in a skillet and want the chicken to cook a bit quicker, add a bit of water and cover to let the steaming begin.
  4. Serve the chicken on top of any sort of veggies you like and top with reserved mustard mixture. I used a mixture of zucchini noodles (zucchini sliced thin with a mandoline) and some broccoli, which i sautéed up with the chicken when it was almost done cooking!

Shrimp and mango salad - Paleo Diet Lifestyle

Serves 4


  • 3 tbsp fresh lime juice;
  • 2 tbsp olive oil;
  • 2 large mangos, peeled, pitted and diced;
  • 2 avocados, peeled, pitted and diced;
  • 2/3 cup green onion, finely chopped;
  • 2/3 cup cilantro, finely chopped;
  • 1lb peeled cooked shrimp;
  • Sea salt and freshly ground black pepper to taste;


  1. In a small bowl prepare the vinaigrette by combining the lime juice with the olive oil. Season to taste with salt and pepper and whisk together. Set aside.
  2. In a large bowl, mix the mangoes with the avocado, green onion, cilantro and shrimp. Pour in the vinaigrette and give it a good toss. The salad is best served cold, so if you are not serving right away, allow it to chill until then.

Thursday, February 23, 2012

Paleo Blueberry Maple BBQ Chicken - PaleOMG

  • For the chicken:
  • 2 lbs chicken, I used tenders but whatev
  • 3 tablespoons bbq rub (I used Cowboy BBQ rub from Sunflower Market)
  • 3 tablespoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

  • For the BBQ sauce:
  • 2-3 tablespoons fat, I used olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2-3 cups fresh blueberries
  • 2 cups tomato sauce
  • 2 tablespoons apple cider vinegar
  • 1/2 cup maple syrup
  • 1/4 cup coconut aminos or gluten-free soy sauce
  • 1 tablespoon bbq rub
  • 1 teaspoon red pepper flakes, to taste
  • salt and pepper, to taste
  1. Let’s get this saucy sauce going. Melt the fat in large saucepan/skillet over medium heat. Add garlic and onion and cook until the onions become translucent, about 8-10 minutes.
  2. Add tomato sauce, blueberries, maple syrup, coconut aminos, bbq rub, and red pepper flakes; bring just to a boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes.
  3. Stir in the apple cider vinegar; and add salt and pepper to taste.
  4. While the sauce is simmering, heat your grill and start preparing your chicken
  5. Grab a large shallow bowl out and throw your chicken seasonings in it. Then heavily cover your chicken in the seasonings. If you need more, add more. Just make sure the chicken will have a real kick to it. Don’t be scrrred.
  6. Now grab a small bowl and put 1-1.5 cups of your blueberry bbq sauce in it and grab a brush to rub the sauce on your chicken. Not a hair brush. If you don’t have a brush, you can just use a spoon to top some of the sauce on your chicken with.
  7. Place the chicken on the grill and brush some of the sauce on the tops of the chicken tenders. Turn the chicken over when the edges begin to whiten and the chicken puffs up a bit. Puffy chicken, yum.
  8. Let the chicken sit for about 5 minutes once it is off the grill and top the chicken pieces off with lots of bbq sauce.
  9. Consume somewhere with a good view.

Bacon Delicata Cream Sauce Chicken Pasta aka Paleo Bacon Alfredo


  • 1 spaghetti squash
  • 1 larger delicata squash
  • 4 slices bacon, diced
  • 1/2 cup canned coconut milk
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
  • salt and pepper, to taste
  1. Preheat your 425 degrees.
  2. Cut spaghetti squash delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
  3. Place open side down on a baking sheet (use aluminum foil for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
  4. Now you can either cook your chicken at the same time or after the squash is done cooking. Whatever you’d like. Just place chicken on a foil lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through. Keep that sh*t moist bro.
  5. Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain. Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease. I used all of my grease, you Take your delicata squash and hollow it out. Unless you want to eat the skin, be my guest. If you’re smart tho, you’ll just use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit. I used a pink ladle. It works the best.
  6. Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
  7. Now dice up your cooked chicken.
  8. Pour sauce over spaghetti squash and add your chicken to the mix.
  9. Mix well.
  10. Top with bacon. Duh.
  11. Eat it like you mean it.

Sweet Potato Brownies - PaleOMG

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hour 5 mins
Serves: 5-8
  • 1 sweet potato
  • 3 eggs, whisked
  • 1/4 cup Gold Label Virgin Coconut Oil, melted
  • 1/3 cup raw honey
  • 1/2 cup Enjoy Life Chocolate Chips
  • 3 tablespoons Coconut Flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch of salt
  1. Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned)
  2. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
  3. Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
  4. Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
  5. Mix well to incorporate all that goodness.
  6. Pour into an 8×8 glass baking dish
  7. Bake for 30-35 minutes.
  8. Let rest to cool a bit.
  9. Eat those b*tches. Try not to eat them all in one sitting. Like what may have happened in my kitchen….oops.

Honey Ginger Apple Shredded Pork - PaleOMG

Prep time: 5 mins
Cook time: 8 hours
Total time: 8 hours 5 mins
Serves: 6-8
  • 2lb pork shoulder roast (or any other roast you prefer)
  • 1 yellow onion, sliced
  • 2 apples, cored and sliced
  • 2/3 cup beef or chicken broth OR water
  • 1 tablespoon raw honey
  • 2 tablespoons freshly grated ginger (use ground ginger if you don’t have fresh on hand)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 2 garlic cloves, peeled and smashed
  • 1 bay leaf
  1. Pull out your crockpot.
  2. Add your broth or water, then onions, then pork, then apples then all your spices/garlic clove/and bay leaf.
  3. Cover.
  4. Cook for 8-10 hours on low or 6-8 hours on high.
  5. Use tongs or a fork to shred your pork.
  6. Consume. Warning: food may be hot.

Coffee Marinated Steak Fajitas - PaleOMG

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
  • For the marinade
  • 1.5 cups Chameleon Cold Brew Coffee
  • 1 tablespoon Coconut Aminos
  • 1 tablespoon white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • For the rub
  • 2 tablespoons of your favorite ground coffee
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • salt and pepper, to taste
  • For the fajitas
  • 1lb Yampa Valey Grass Fed Sirloin Steak
  • 1 red onion, sliced
  • 1 poblano pepper, sliced julienne style
  • 1 yellow bell pepper, sliced julienne style
  • 1 orange bell pepper, sliced julienne style
  • 2 tablespoons fat (I used bacon fat)
  • Juice of 2 limes
  • Juice of 1/2 lemon
  1. You should marinate overnight. If you can’t do that, at least marinate for a couple hours. Just throw all the marinating ingredients into a big plastic baggy along with your sirloin steak and throw it in the fridge to marinade all night long. A plastic bag full of happiness.
  2. Once your steak is done marinating, place your rub seasonings on a plate, pull your steaks out of the marinade, and cover the steaks on both sides with the rub.
  3. Heat up a skillet with 1 tablespoon of fat (I used bacon fat) and when the skillet is super hot, add your sirloin steak to it. Mine was pretty thick so I could it on both sides for about 5 minutes. You only want to flip your steak once because you don’t want to overcook it! So don’t touch it a ton. It’ll do the work.
  4. While your steak is cooking, heat up another skillet with another tablespoon of fat and add your onions, poblano pepper, and bell peppers.
  5. Let your veggies cook down, stirring randomly to make sure they do not burn.
  6. Once your sirloin steaks are done cooking, pull them on the stovetop on let sit for about 5 minutes. There are a ton of juices in there and you don’t want them to juice out! Let the meat rest!!
  7. When you meat has rested, thinly slice the steak and throw in your pan with your fully cooked veggies. Squeeze the lime and lemon on top! You just want to incorporate some of the steak juices and flavors so it shouldn’t be for on the stop for more than 20 seconds. If it’s longer, the meat may get too cooked and be tough.
  8. Salt and pepper the fajitas and serve with a side of guac or sliced avocado!

Tomato Cream Chicken Sausage “Pasta”

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 2-4
  • 1 medium sized spaghetti squash
  • 2 chicken sausages, diced
  • 1/2 cup canned full fat coconut milk
  • 1/2 cup tomato sauce
  • 1 bundle of spinach, stems removed
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried leaf oregano
  • salt and pepper, to taste
  1. Preheat your oven to 425 degrees.
  2. Cut your spaghetti squash in half lengthwise and use a spoon to scrap out the excess seeds and threads.
  3. Place cut side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash “gives” when you poke at it.
  4. Once your spaghetti squash is done cooking, take out of the oven to cool.
  5. Heat up a large skillet under medium heat, add the coconut milk and tomato sauce and mix together. Let simmer for about 3-4 minutes.
  6. Now add your diced chicken sausages and spices.
  7. Let the chicken sausages simmer for a couple minutes, then add your spinach to the sauce and simmer for another 3-4 minutes or until chicken sausage is cooked through.
  8. Then use a fork to thread your spaghetti squash and add directly to your chicken sausage sauce mixture.
  9. Mix together then plate!
  10. Consume!

Enchilada Chicken Stew - PaleOMG

Prep time: 10 mins
Cook time: 8 hours
Total time: 8 hours 10 mins
Serves: 4-6
  • 2lbs chicken breasts
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 (4oz) can of chopped jalapenos
  • 1 (4oz) can of chopped green chiles
  • 2 tablespoons coconut oil
  • 1 (14oz) can of diced tomatoes
  • 1 (7 oz) can tomato sauce
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • salt and pepper, to taste
  • bundle of cilantro, to garnish
  • avocado, to garnish
  1. Pull out your handy dandy crockpot.
  2. Add your chicken breasts.
  3. Then add the rest of the ingredients on top, in any order.
  4. Put on low for 8-10 hours or high for 6-8.
  5. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
  6. Top with cilantro and some avocado.
  7. Eat up!!

Sundried Tomato Pesto Pasta

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4-5
  • For the Pesto
  • 3 oz sundried tomatoes
  • 1 cup walnuts
  • 1-1.5 cup olive oil
  • 1/2 cup basil leaves
  • juice of 1 lemon
  • 2 garlic cloves
  • 1/2 teaspoon salt

  • For the pasta
  • 3 zucchini, julienne cut or sliced into fettuccine noodles
  • 1 bundle of asparagus
  • 1lb chicken, diced
  • 1/3 cup chicken broth or water
  • 2-4 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • salt and pepper, to taste
  1. Place your sundried tomatoes in a bowl with 1-2 cups of water or until the sundried tomatoes are covered to soften.
  2. Now heat up a medium sized skillet under medium heat with 1-2 tablespoons olive oil and throw in your diced chicken to begin to cook down, tossing the chicken randomly to help cook on all sides.
  3. Add your basil, tarragon, and thyme to the chicken.
  4. Once your sundried tomatoes are soft, pull out your food processor, place sundried tomatoes along with your walnuts and puree. Then add the rest of the pesto ingredients and slowly pour in the olive oil in while it’s turned on so you can see how much olive oil you will really need. Add until you find your preferred consistency.
  5. Now heat up a large skillet under medium heat with 1-2 tablespoons olive oil and toss in your zucchini noodles and asparagus.
  6. Add your chicken broth or water to the noodles and asparagus to help cook the noodles down.
  7. After about 3-5 minutes, add your sundried tomato pesto to the zucchini noodles along with the chicken.
  8. Cover and let cook for 3-5 minutes.
  9. Serve with some leftover sundried tomatoes on top!
  10. Consume!!

Simple Blueberry Muffin - PaleOMG

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 8-10
  1. Preheat your oven to 350 degrees.
  2. Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works out just fine.
  3. Place ingredients into 8-10 silicone muffin cups in a muffin tin. Or you can use muffin tin paper liners.
  4. Bake for 15-20 minutes. Just keep an eye on it, they will puff up and look adorable.
  5. Eat them and be happy. And merry.

Wednesday, February 22, 2012

Zucchini Chocolate Chip Muffins- Tina G

  • ¼ cup coconut flour
  • ¼ tsp celtic sea salt
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • 2 eggs
  • ¼ cup grape seed oil
  • ¼ cup agave syrup
  • 1 ½ cups grated zucchini (do not pack when measuring)
  • ½ cup dark chocolate 73%
Combine coconut flour, salt, baking soda, cinnamon
In a second bowel combine eggs, oil, agave and zucchini
Mix dry ingredients into wet thoroughly
Stir in chocolate chips
Grease a mini muffin with grape seed oil and lightly dust with flour
Spoon 1 tbs into each muffin tin
Bake 350 for 18-22 mins
Cool and serve

Paleo Brownies-Lee

Preheat oven to 325, lightly grease a small brownie pan
  • 1 16oz almond butter
  • 2 eggs
  • 1 cup agave syrup
  • 1 tsp vanilla
  • Mix that all well and then add
  • ½ cup cocoa powder
  • ½ tsp salt
  • 1 tsp baking soda
Mix that well then take a 4-8oz bar of unsweetened chocolate (bakers chocolate) and break it into chunks and mix in
Bake for 30-40 mins.

Crockpot Mug Brownies – My Paleo Crockpot

- 4 qt. crockpot
- 2 - 3 mugs (the kind you got from your realtor that you really don't care about)
- 1/2 cup almond butter
- 1/4 cup honey
- 1/8 cup cocoa powder
- 1 t vanilla extract
- 1 egg
- dash salt
- 1/4 t baking soda
- dash pumpkin pie spice
- dash ground ginger (optional - use if you like an extra spicy kick to your brownie)

The Process:

Tell yourself you deserve a lovely paleo chocolate brownie.  You totally do.

Combine all ingredients in a bowl and mix well.  

Grease your mugs with some coconut oil, so your brownie doesn't get stuck all over the sides of the mug.

Pour even amounts of the batter in your mugs, and set them inside your crockpot.  Don't fill the mugs any more than about halfway full; the batter will REALLY rise and bubble over if you fill the mugs too full.

Cook on HIGH for somewhere between 1 hour and 15 minutes and 1 hour and 45 minutes.  It will depend on how fast your crockpot cooks and how gooey (or cakey) you like your brownies.  We like our brownies a bit gooier (is that a word?) and so I cooked it for right at 1 hour and 20 minutes.  A knife was mostly clean when I inserted it.

When they are done, turn your crockpot off, take the lid off and just let them cool.

Chocolate Coconut Covered Bacon

  • 1 pound of good quality bacon
  • 2 Dark Chocolate bars bars
  • handful of unsweetened shredded coconut or crushed raw macadamia nuts
  • a few tbsp of coconut butter
  • cook bacon in frying pan on medium to high heat, until crispy (I had to do this in a couple batches)
  • remove from heat and plate to cool for a few minutes
  • in the meantime, melt dark chocolate in a double boiler (avoid burning the chocolate) – stirring frequently
  • when completely melted, take a pair of thongs and fully immerse the slice of bacon in the chocolate sauce
  • when coated, place on a baking pan lined with parchment paper
  • sprinkle with shredded coconut and place in the fridge to cool for 10-15 minutes
  • while it is solidifying in the fridge, melt some coconut butter (manna), by placing the jar in boiling water
  • once melted, take a few tbsp and spoon it into a Ziploc bag
  • take the chocolate covered bacon out of the fridge, snip a tiny hole in the corner of the Ziploc bag and drizzle lightly with coconut butter
  • place back into the fridge and let cool once again (doesn’t take long to solidify)
  • when ready remove bacon strips from parchment paper and plate
  • enjoy!
There was a little bit of dark chocolate left over, so I decided to take a pint of fresh blueberries and toss them in the pot.  From there, I stirred them around, making sure they were all covered with the sauce and then placed them on some parchment paper.  I followed the same process by sprinkling and drizzling them with the shredded coconut and the butter.  Threw them in the freezer to harden…and voila…another simple, yet fabulous dessert

Chocolate Cake – Elana’s Pantry

Serves 8 n

  • 2 cups blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 cup agave nectar
  • 2 large eggs
  • 1 tablespoon vanilla extract


1.     Preheat the oven to 350ºF. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
2.     In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda.
3.     In a medium bowl, combine the agave nectar, eggs, and vanilla extract.
4.     Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
5.     Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake
6.      comes out clean. Let the cake cool in the pan for 1 hour, then serve.

Black Bean Brownies

·        1 can black beans
·        1/2 c. cocoa
·        4 Tbsp. extra-virgin coconut oil
·        1/2 c. xylitol
·        2 level tsp. stevia powder
·        1 tsp. organic vanilla extract
·        3 large free range eggs
·        1/2 c. gluten-free flour
·        1/4 tsp. sea salt
·        1/4 c. water

Blend all ingredients together. Grease pan with coconut oil and bake for 40 min. at 350 degrees


  • 12 lb turkey
  • Day before brine your turkey in:
  • 2 cup water
  • 2 cups kosher salt,
  • 2 cups good whisky (optional)
  • ¾ cup organic raw honey
Mix all the ingredients together. Make sure your turkey it defrosted and that you remove the giblets and rinse your bird. Put the turkey in a large pot and pour your brine over your turkey. Put a lid on it and keep refrigerated for at least 24 hours. Making sure to take your bird out of the refrigerator at least an hour before the cooking process so it is at room temperature when you cook it the next day.
Prep your turkey:
4 tbls grass fed butter at room temp
3 sprigs of fresh rosemary and Thyme (I personally used dried thyme because I couldn’t find fresh thyme)
Juice from 1 orange
Mix all the ingredients together.
Preheat oven to 400.  Wash and dry the turkey with paper towels.  Place the turkey in your roaster breast side up.  Pull back the skin from the breast and in between the skin and the meat, place the butter, rosemary, thyme and orange juice mixture. Save some of the butter mixture to rub on the top of the bird too. Sprinkle the entire bird with sea salt and pepper.  Cover and roast for 20 minutes.  Lower the heat to 350 and cook for an additional 20 minutes per pound, uncovering the bird for the last 30 minutes to brown the turkey.  Remove and let rest for 20 minutes before carving.  Make sure you use a meat thermometer to ensure that your turkey is done

Turkey Marinade

  • 1 package of ground turkey
  • 1 zuchinni
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 1 yellow onion
  • 4-5 tomatoes
  • 1 small can of tomato paste (preferably organic)
  • 2-3 tsp pepper
  • 4-5 cloves of crushed garlic
  • frank's red hot (as much as you like. I usually use about 1-2 tsp)
So I cut up all of the veggies and onion (in bite size pieces). Then fry up the ground turkey in either a pan on the stove or in a wok. Once the turkey is cooked, then add the onion and the garlic. Cook and continue stiring for about 5 minutes. Then add the peppers, zuchinni, and tomatoes. Cook for about 5 minutes or so. Then add the can of tomato paste. Sometimes you have to add a small amount of water (not even a 1/4 cup) just so the mixture does not burn to the bottom of the pan. Then add the pepper and the frank's red hot. Cook for about 15-20 minutes on low (just let it simmer). Make sure it does not burn. Tomato can burn very easily!!!! I serve it with cut up veggies, or just by itself. Mmmmmm I like it.

The Best Chicken Fajitas Ever

 (Serves 4)
·    1.5 – 2 lbs. of “pastured” organic chicken breast
·    1 medium jicama (peeled and sliced into strips)
·    2-3 ripe mango (peeled and sliced into chunks)
·    2-3 ripe avocado (sliced into quarters)
·    1 red bell pepper (sliced into strips)
·    1 orange bell pepper (sliced into strips)
·    1 yellow bell pepper (sliced into strips)
·    1 large sweet onion (sliced into strips)
·    2 heads of Bibb or Butter lettuce
·    Cumin, chili powder, freshly ground black pepper (liberal amounts of each)
·    Sea salt to taste
·    1 bunch fresh cilantro (chopped)
Jicama, avocado and cilantro - a fresh and flavorful combination.
·    Trim and pound chicken with a meat tenderizer until all slices are a consistent thickness.
·    Heat 1-2 tbsp of coconut oil in a pan (medium-high heat).
·    Once the oil is hot, mix spices together and sprinkle half directly into the pan.
·    Throw chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.
·    Allow each side to blacken and sear (about 1 minute) before flipping.
·    When chicken is done, remove from pan and transfer to cutting board to slice into strips.
·    In the same hot pan (with leftover spices), sauté the peppers and onions.
·    Use the spatula to scrape blackened spices off the bottom of the pan, stir them right in with the veggies.
·    When pepper and onion mixture is cooked to desired tenderness (3-5 minutes), remove from pan and transfer to serving dish.
·    Fill the bottom of your plate with large leafs of lettuce.  Pile hot peppers and onion on top, surround with jicama, avocado and mango.
Drop the chicken on top of the whole glorious pile, top with freshly chopped cilantro.

Sunshine Chicken and Roasted Roots

The nutty flavor of Sunshine Sauce goes perfectly with chicken and roasted carrots, while the crisp mandarin and avocado salad is a sweet, cool contrast.  (Serves 4 to 6).

Sunshine Sauce
*6 Tbsp almond butter
*3 Tbsp lime juice
*1 clove garlic, crushed
*1 1/2 tsp chili-garlic paste
*3 Tbsp soy sauce or Braggs Amino
*6 Tbsp coconut milk
*Grated fresh ginger, to taste

This can be made a few hours ahead of time.  Mix in a glass bowl or food processor until creamy.  (Do not mix in metal as that can interfere with the lime juice.)  Do not refrigerate.

Roasted Carrots and Parsnips

Preheat oven to 400 degrees.

*4 bunches of small to medium sized carrots and parsnips.
*1 Tbsp cocunut oil (or olive oil)
*Salt and pepper

Trim, wash and peel the carrots and parsnips.  Cut up into 1 – 2 inch pieces.  Add to glass dish and pour heated oil (to room temperature so it is liquid) over veggies and toss.  Bake for 30 – 45 minutes or until easily pierced with a fork.


*3 lbs free range, organic chicken breast
*1 Tbsp Chili Powder
*1 – 2 Tbsp Garlic salt or Garlic Powder

Combine the chili powder and garlic powder in a bowl and sprinkle over chicken breast.  Cook with coconut oil (I just used enough to make sure it didn’t stick – maybe a tsp).  Throw in a hot pan to sear in the juices.  Then reduce heat and finish cooking.  Plate and drizzle Sunshine Sauce over the top.