Cranberry Walnut Bread

2014-11-27 13.59.46I’m a big fan of tradition, and this has been a Thanksgiving tradition for several years now.  My friend Lori gave me the recipe, and my Mother-In-Law requests it every year for Thanksgiving, so I make it every year with pride!  I usually double the recipe and make 2 loaves because it’s great for breakfast in the morning.  Put a slice in the toaster oven then smother it with butter and you’re good to go!

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Halibut with Chopped Olive Salad

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This was a favorite of ours from The Flat Belly Diet cookbook, however I did take the liberty of making some of my own changes.  I added in some chopped up sundried tomato, and omitted the basil.  I also cooked the fish in the sous vide instead of pan roasting.  I find either sous vide or oven roasting easier than pan roasting, especially with a thicker piece of fish.

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Roasted Spaghetti Squash Seeds

IMG_1541Last night was our paleo compliant bolognese sauce served over spaghetti squash instead of regular pasta.  I was a little hesitant at first because I LOVE pasta and I cannot imagine a passable substitute, but I have to say it was actually pretty good!  It did NOT taste like pasta, however, it had a good texture and the slight sweetness of the squash was a good offset to the salty flavor of the sauce.

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Sweet Potato Waffles

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What a way to start the day!  Running to the Kitchen gave me this great little gem of a recipe for the most decadent paleo breakfast you’ll ever have.  Pulling out the waffle iron for the first time ever was a touch intimidating, but it’s really the easiest thing in the world!  The combination of sweet potato, cinnamon, and nutmeg makes a flavor profile that is definitely fall. Top this with any fresh fruit you like and I’m sure you can’t go wrong!

Get the recipe HERE.

TIP: If you are serving these with other stuff, put the finished waffles on a cookie sheet lined with parchment paper, and stick them in the oven at 175.  They will stay nice and warm without drying out until you are ready for them.

Vietnamese Lemongrass Chicken

2015-11-09 18.51.50 My favorite kitchen guru, Michelle Tam from Nom Nom Paleo, recently made a trip to Vietnam and came back with a whole host of new ideas for the kitchen. I wasn’t sure about this one so I cut it in half rather than make a whole batch.  All I can say to that is BIG MISTAKE!  Had you told me 2 years ago I’d be making food like this I’d have laughed in your hungry face.  This dish was so delicious I can’t imagine making my chicken any other way now!  We definitely could have gone back for seconds last night, but we kept what was leftover for today’s lunch instead.

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Juicy Stuffed Paleo Breakfast Peppers with Cinnamon Butternut Squash

2015-11-06 07.37.28 I made this for breakfast, but I think it would be just as good for lunch or dinner. The original recipe sounds amazing, but I made a couple of changes.  The recipe calls for beef, but I did it with ground pork, and I omitted the egg.  She also suggests cooking the meat separately, but I did everything in one pan.  The flavors were still great, and I didn’t feel like I was missing a thing!

Get the recipe HERE.

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mise en place

Damn Fine Chicken

2015-11-04 18.46.03 I didn’t name this one from Nom Nom Paleo, but it’s fitting.  This chicken is easy and delicious and, just like the Magic Chicken, I make it in a large batch so there is enough for more than one meal.  We will have it at dinner, but it’s just as good, if not better, for lunch the next day! Last night I served it with roasted broccoli and baked sweet potato.

Get the recipe HERE.

Oven Roasted Tomatoes

2015-11-02 18.42.29 Last night I made my much requested Pistachio Crusted Salmon from Nom Nom Paleo. I served it with some kale that I sauteed in garlic, EVO, lemon juice, salt, and pepper.

The main attraction last night, though, was the oven roasted tomatoes!  I used Campari Tomatoes seasoned with Herbs de Provence.  She mentions a couple of different cooking methods in the recipe, all the way from slow and low to fast and furious.  I opted for the in between method and went with 300 degrees for 2 hours.  I cannot begin to describe how flavorful these little gems were!  You have to try this!

Get the recipe HERE.

PROTEIN: The Golden Child (Macronutrients Part 3)


When it comes to the typical American diet strategies, carbohydrates and fats tend to get treated like the step-children while, on the opposite end of the spectrum, protein seems to get more than it’s fair share of the spotlight. Everything is “low-fat THIS” and “low-carb THAT” while we’re simultaneously bombarded with the idea that eating more protein is better. I absolutely do not want to downplay the importance of dietary protein, but I will say exactly what I said about carbohydrates and fat.  Protein should be enjoyed equally with it’s other macronutrient friends. They should be looked at as a team, and there should be balance between the three.

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