Sloppy Potatoes


  • 4 large sweet potatoes, scrubbed and dried
  • Olive oil cooking spray
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 pound beef
  • Salt and pepper
  • 1 tablespoon cumin, a scant palmful
  • 1 tablespoon coriander, a scant palmful
  • 1 tablespoon chilipowder, a scant palmful
  • 1 onion, finely chopped
  • 2 to 3 cloves garlic, finely chopped
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup tomato paste
  • Chopped scallions


Preheat Oven to 450 degrees

Prick potatoes,spray them with cooking spray and season with salt and pepper. Roast to tender, 45 minutes to 1 hour.

Meanwhile, heat skillet with oil, a turn of the pan. Brown and crumble the meat and add salt, pepper, cumin, coriander and chilipowder. Stir to fragrant, add onions and garlic, and soften 1-2 minutes. Add honey, vinegar, Worcestershire sauce, tomato paste and simmer over low heat to develop flavor, about 2-3 minutes.

Paleo Worcestershire Sauce

  • Apple Cider Vinegar 1/2 Cup
  • Water- 2 Tbsp
  • Coconut Aminos- 2 Tbsp
  • Ground Ginger- 1/4 tsp
  • Ground Mustard- 1/4 tsp
  • Onion Powder- 1/4 tsp
  • Garlic Powder- 1/4 tsp
  • Ground Cinnamon- 1/8 tsp
  • Ground Pepper- 1/8 tsp


  1. Place all ingredients in a small saucepan, stirring with a whisk to combine.
  2. Bring to a low boil over medium heat, then reduce heat and simmer for 1-2 minutes.
  3. Cool and store in an airtight container (I use a mason jar) in the refrigerator.




This will be your new go to protein!  We cook the entire amount of chicken and it makes for a quick way to get healthy protein throughout the week.

Marinated Chicken


2 Cups Olive Oil

2 Cups Balsamic (the more aged the better)

1 Tbsp. Dry Mustard

2 Tbsp. Minced Garlic

2 tsp. Honey

You will get the best results with your chicken if you can marinade it for 1-2 days.  This is enough marinade for on frozen bag of boneless/skinless chicken breast from Costco.

Divide the bag of thawed chicken into 3 freezer style zip lock bags and split the marinade into all three bags.  Be sure to place the bags in a dish with sides while storing in the fridge to marinade.  The chicken is great bbq’d or smoked.  If you smoke it we’ve found that 4 hours is the best.

This will be your new go to protein! We cook the entire amount of chicken and it makes for a quick way to get healthy protein throughout the week.

Everyone is sure to love and it's super easy to make.

Cashew Chicken Stir Fry


Water Chestnuts


Carrots (shredded)

Red Cabbage (shredded)

White Onion (chopped)

Bean Sprouts

Red and Yellow Bell Peppers (chopped)

Zucchini (sliced)

Pre-cooked chopped chicken



Coconut Aminos

Sesame chile oil


Heat up coconut oil in a pan, once the oil is melted and at medium high heat add the onions/bell peppers.  Once the onions and bell peppers are half way cooked add the carrots till soft.  Then add the remainder of the veggies, pre-cooked chicken and the sauce (add as much sauce as you desire for taste).   For about 1 minute add in the cashews to blend flavors.

It’s ready to serve, Enjoy!

Everyone is sure to love and it’s super easy to make.


Balsamic and Onion Pot Roast

3-4 pound boneless chuck roast

Seasoning Salt
Onion Powder
Garlic Powder
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce
Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don’t rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.
When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.
Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.Remove meat from slow cooker and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Serves 6


4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)


Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Paleo Spicy Sausage and Sweet Potato Hash

Prep time: 10 minutes. Cook time: 16-20 minutes. Serves: 4-5


1lb Italian sausage (remove casings)

1 (14 oz) can diced tomatoes

1 sweet potato, diced

1 yellow onion, diced

1 hot pepper, diced (I used a jalapeño)

6-8 eggs

2 garlic cloves, minced

1 tablespoon fat (oil) of choice (I used bacon fat)

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

Salt and pepper, to taste


Preheat your oven to 350 degrees.

Heat up a large cast iron skillet or Dutch oven under medium heat (I prefer a Dutch oven for the depth as the eggs will rise in the oven).

Add your fat and minced garlic.

When the garlic becomes fragrant, mix in in your onions, sweet potatoes and sausage to begin to cook down.

Use a wooden spoon or whatever you have on hand to break up the sausage and mix around to incorporate everything. Cover to help steam the sweet potatoes.

Let cook for about 8-10 minutes or until sausage is browned and sweet potatoes are tender.

Add your tomatoes and spices and mix together.

If you are not using a cast iron skillet/Dutch oven, pour your hash into a baking dish.

Crack eggs into a bowl and whisk thoroughly.

Pour eggs into the hash and mix thoroughly using a wooden spoon. 

Bake for 8-10 minutes depending how done you prefer your eggs.


It's hard not to get addicted!

Broccoli Salad- Paleo Style

1-12oz. Bag Broccoli Florets

1 Bag Broccoli Slaw

1/4cup Steve’s Original Dried Cranberries (these are the only dried cranberries I can find with no added sugar)

1/8cup Slivered Almonds

1/4cup diced onions

1/4cup Chopped Bacon


1.5cups Mayo (the paleo mayo dressing is already one of our recipes)

3tbsp Apple Cider Vinegar

1tbsp Honey

Mix the dressing in a bowl with all the salad ingredients.  I like light dressing, so maybe add half of the dressing and then see if you’d like more before dumping the whole batch in.

It's hard not to get addicted!

Coconut Flour Pancakes

4 eggs, room temperature

1c. Coconut Milk

2tsp. Unsweetened Vanilla

1Tbsp. Honey

1/2c. Coconut Flour (I found a 1lb. bag of gluten free, organic coconut flower at Raley’s for less than $6)

1tsp. Baking Soda

1/4tsp. Salt

1/4c. Unsweetened Applesauce with cinnamon

Coconut oil for cooking

Be sure to preheat your pan so it can warm up.

Mix eggs until frothy, then add coconut milk, vanilla and honey (mix well).  In another bowl mix all the dry ingredients together and then add to batter.

These pancakes are hard to flip so have patience. Top with mashed bananas and strawberries, Enjoy!

Chuy’s Paleo Bars

Chuy’s Paleo Bars


1 cup almonds

1 cup pecans

½ cup walnuts

1 cup unsweetened coconut flakes

½ almond butter

½ coconut oil

1 Tablespoon Vanilla extract

1 Tablespoon Honey

½ cup Almond Mea

l*** (if you want, see note below) Handful of dried cranberries or raisins or blueberries (you decide)

Lots of love Directions – Place almonds, pecans, walnuts and coconut flakes onto a sheet of aluminum foil and place it over a cookie pan. Set your oven to Broil at 525 degrees or so and roast your ingredients for 5-10 minutes or until coconut flakes are slightly browned maybe blackened. – While that is happening, in a bowl throw in your almond butter and coconut oil and nuke in the microwave for about 1:30 – 2 minutes or until completely liquefied. – Once you have roasted the nuts and coconut flakes, toss them into a food processor until they are finely chopped. Make sure you smell the mix, the smell is pretty much God’s gift to Earth. – In a large bowl mix all of your ingredients and make sure to add vanilla, honey and dried berries of your choice. – ***If you prefer more of a granola consistency you may add the almond meal. If not it’s all good too. – Mix everything with a large spoon. Mix likes there’s no tomorrow. – Grab a pan and spread your mix evenly and stick it in your freezer until frozen. – Once frozen you can cut it into granola shape bars with a large knife or pizza cutter. – Enjoy!

Chuy Medina

Paleo Slow Baked Ribs and Sweet Potato Fries

All you need is:

Ribs (3 Racks of Ribs from Costco for $30)

Pappy’s Seasoning

Garlic Pepper

Olive Oil

2 Cookie Sheets

and One Oven

Preheat oven to 275, put 1.5 Racks of Ribs on each cookie sheet and brush olive oil over all the ribs.  Then rub ribs thoroughly with Pappy’s Seasoning and Garlic Pepper (which you can also get at Costco).  Place in the oven for about 4 hours or until your able to pull the meat off the bones easily.

As for the Sweet Potato Fries you will need:

Sweet Potato’s, peeled and chopped into long chunks

Olive Oil

Garlic Pepper


Cookie Sheet

After you’ve peeled and cut the potato’s into fries, place in a bowl with a liberal amount of olive oil to coat and sprinkle desired amount of garlic pepper and salt.  Place spread out on a cookie sheet for 25 minutes at 325.  Half way through flip the fries so that both sides are done well and 5 minutes before they are done turn on the broiler to get them golden brown to your desire.

We took out the ribs and covered with foil while the fries were baking and they stayed warm enough to serve.

This meal is super yummy with an artichoke or balsamic cucumbers and carrots.