Super easy in a pinch!

Paleo Tri Tip and Veggies

Tri Tip

Cut off all remaining fat and rub with olive oil and Montreal steak seasoning. Grill as desired.


Mix in a bowel:

Small Baby Carrots

Chopped Yellow Onion (Large Chunks)

Mushrooms cut in half

Small Green Beans

Yellow Bell Pepper (Large Chunks)

Olive Oil

Minced Garlic

Montreal Steak Seasoning

Then spread out on a cookie sheet and cook on broil for about 20 minutes or until done

Serve and enjoy!

Super easy in a pinch!

Sun Dried Tomato Chicken Bake

The boys and I made this fast meal on  Monday night and it was delicious and easy enough that the evening did not feel as much like hectic Monday’s often can….

Oh, and check out Rowan chowing on spaghetti squash – it was like some sort of spaghetti squash nirvana!!

Now for the recipe!

Sun Dried Tomato Chicken Bake

2 lbs boneless skinless chicken breasts cut in half (I used the organic free range chicken breast tenders from Trader Joe’s)

8.5oz jar of julianne cut sun dried tomatoes

8 garlic cloves, sliced thin

2 tablespoons dried basil

Sea salt and black pepper to taste

Preheat oven to 375. Place the chicken breasts in a large glass baking dish.  Sprinkle with the dry spices and mix well.  Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish.  Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

I also made Brussels sprouts cooked with diced bacon and a spaghetti squash cooked in the pressure cooker and tossed with some grass fed butter.

Brussels Sprouts with Bacon

12oz of bacon, diced

1/2 lb Brussels Sprouts

1/2 teaspoon dried dill

Back pepper to taste

Dice the raw bacon and cook in large skillet until crispy.  While the bacon cooks, wash the sprouts, cut off the ends, and quarter.  Once the bacon is crispy, add the sprouts to the bacon and cook for 7-10 minutes or until the sprouts are tender.  Season with the dill and pepper and serve.


Thanks to Every Day Paleo for the Recipe!

Paleo Garlic Chicken with Red Peppers and Mushrooms recommends following the directions to get the best taste possible.


  • 1 lb boneless, skinless chicken breasts (4P)
  • 1 Tbsp. olive oil
  • salt and pepper
  • chili powder
  • 1 clove of garlic, crushed
  • 8-10 fresh mushrooms (1C)
  • 1 medium yellow onion (1C)
  • 2 red peppers (2C)
  • 100mL coconut milk (0,5P+0,5C)


  1. Cut the chicken in bite-sized chunks
  2. Marinate for an hour in olive oil and salt, pepper, chili and the  garlic.
  3. Cut the onion and mushrooms and saute over high heat, season with salt and pepper.  Dice the red peppers and throw in for the last minute.
  4. Pour the coconut milk in and stir, season to taste with salt.
  5. Finally, while cooking the vegetables, sear the marinated chicken chunks in a separate pan with olive oil.  Cook until done.
  6. Combine chicken and vegetables to serve.

Apple Coselaw


2 C. packaged coleslaw mix (bag of shredded cabbage or 1/2 of a small cabbage, chopped)

1 unpeeled tart apple, chopped

1/2 C. chopped celery

1/2 C. chopped green pepper

1/4 C. olive oil

2 T. lemon juice

2 T. raw honey

1 t. celery seed

Shredded Chicken

Chopped Almonds


  1. Toss  the cabbage, apple, celery, and green pepper in a bowl.
  2. In a separate, small bowl, whisk remaining ingredients.
  3. Drizzle over coleslaw and toss to coat.
  4. Top with Chicken and Almonds
  5. Makes 4-6 servings

Paleo Parsley Pesto

Parsley Pesto

1 large bunch or 2 cups parsley

4-5 green onions

4 garlic cloves

1 cup olive oil

2 tablespoons fresh lemon juice

½ teaspoon sea salt

1 teaspoon red chili flakes

1 teaspoon dried dill

Cracked black pepper to taste

Put all ingredients in a food processor or blender and process until totally smooth.

This would be good on fish or chicken!

Super Yummy and fast in a pinch!

Sweet Potatoe Hash


2-3 TBSP. Olive Oil

4-5 small Peeled, Shredded Sweet Potatoes

1 Chopped Bell Pepper (yellow, orange, or red)

1 Small Chopped White Onion

1.5 Cups Cooked Chopped Ham

In a skillet saute all ingredients over medium-high heat with olive oil until tender.  And enjoy!

Yeah its really that easy, especially if you have a food processor that will shred everything for you.

Super Yummy and fast in a pinch!

Chicken Lettuce Wraps


Shredded Chicken


Slivered Almonds


Black Pepper


Olive Oil Mayo

White Onion Slices

Big Lettuce Leaves to use as a wrap, if your not on Paleo another great alternative is Spinach Tortilla Wraps


In a bowel mix the above ingredients to your liking and wrap in whichever one sounds good to you.  Super easy and yummy.  The kids think they are awesome which is always a PLUS!


Paleo Apple-Banana Muffins

Paleo Apple-Banana Muffins

2 1/4 cups almond meal

4 omega 3 enriched eggs

1 organic apple finely chopped

1 very ripe banana

1/4 cup coconut oil

1/3 cup water

1/2 tsp baking soda

1 heaping tbsp cinnamon

Pre heat oven to 350.  As pictured, have a two year old attack and kill an apple while you peel the banana and using a fork, mash the bananna in the bottom of a large mixing bowl.  Using a hand held chopper if you have one, finely chop the freshly killed apple, and add to the bowl.  Add all other ingredients and mix by hand.  The batter will not be super thick, but more like a cake batter.  Using a bit more coconut oil, grease a muffin tin.  Fill the tins about 3/4 of the way full.  Bake for 15-17 minutes.  You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean.  Serve hot out of the oven with some ghee melted on top, accompanied by eggs over-easy. If you eat them all at once, don’t blame me…  Makes approximately 16 muffins.


Pina Colada Chicken and Calypso Confetti Cauliflower

Pina Colada Chicken & Calypso Confetti Cauliflower
This recipe makes enough for 2; easy to double or triple!

8 oz. grilled chicken (If you don’t have already-grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)
1/2 cup unsweetened, crushed pineapple
1/2 cup coconut milk
juice of 1 lime
2 garlic clove, crushed
pinch of cayenne pepper
1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated
2-3 cups grated cauliflower
olive oil or coconut oil for sautéeing

1. Make the sauce. Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal.

2. Prep the vegetables & chicken. Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces.

This is where things start happening faster. Get ready! Dinner is so close, and it’s really tasty.

3. Cook the vegetables. Put some oil in a saute pan. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned.

4. Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.

5. Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.

6. Pretend you’re wearing this outfit and dig in!

Thanks to for the Super Amazing Recipe.

Spiral Ham with Apples and Cinnamon Apple Butternut Squash

Spiral Ham with Apples

Buy a Spiral cut ham and first things first throw away the brown sugar packet! (We bought a 10lb. Ham from Costco for $20.00, super cheap and lots of meat)

Put the Ham in a pan with sides because you will get a lot of juice that you will want to poor over the ham before you serve.  Between the slices in the ham place slices of Granny Smith Apples with the skin on.  After your finished stuffing all of the layers with apples, brush coconut oil over the entire ham and thoroughly sprinkle cinnamon on top.  Cover with foil and bake for 21/2 to 3 hours on 300 degrees or until the center of the ham is at 140 degrees.  Cut the ham and drizzle the leftover juice on top and serve.

Cinnamon Apple Butternut Squash

Place raw, peeled, and cubed butternut squash and peeled, cubed granny smith apples in a 9×13 pan.  Brush the squash and apples with a generous amount of coconut oil and sprinkle with cinnamon, drizzle 2 TBSP. of water over the top and add another layer of cinnamon on top and cover with foil.  Put in the oven next to the ham for about an hour or until the squash is tender. (If your not serving with a ham cook squash at 400 degrees for about 30 minutes)

Serve and Enjoy!