Paleo Chicken & Spinach Red Curry Recipe


Today was a very busy day.

Actually, this week has been very busy. Things probably won’t slow down until, you know, winter… haha! I’m okay with staying busy though. Between work, my commute back and forth to the office, Whole30’ing, and maintaining a personal life it’s hard not to stay busy.

If you aren’t following me on Instagram then you missed the picture I posted a few hours ago. I love making red curry variations. They are easy, quick, and very tasty. I usually put chicken + squash or pineapple or red bell peppers in my curry. Tonight I’m bragging about a new version I made. I chose chicken and spinach 1.) because I always have spinach 2.) because I can eat anything in coconut milk and curry paste. This recipe is super simple and only takes about 15 minutes to make. Please note: I shamelessly ate the entire bowl. I probably could’ve saved half for lunch tomorrow, but whatevs!

P.s. You can also try my Thai pineapple chicken curry recipe. It’s delish!

What you need:

  • 1 can of full-fat coconut milk
  • Your fav red curry paste
  • Chicken
  • Spinach
  • Salt, pepper, cayenne pepper, and  garam masala (optional)

How to:

  • On medium heat, in a skillet, warm up the coconut milk and curry paste
  • Stir until combined
  • Once it starts to boil, add the chicken and spinach
  • Cook for about 10 minutes (or until your chicken is fully cooked. I cut my chicken into pretty small pieces so it cooks faster.)
  • Eat!



This entry was posted in Recipes.

Paleo CocoNutty Chocolate Chip Cookies

Screen-Shot-2014-03-20-at-9.37.22-PM Classic chocolate chip cookies are a hard thing to duplicate with paleo ingredients. Not to mention, nothing quite compares to a soft, warm cookie. I’m very much 80/20 paleo and do eat “non-paleo” stuff occasionally, but regular sweets just aren’t as good anymore once you eliminate them for extended periods of time. They kind of leave a weird sugar-coated feeling in my mouth and it’s just not worth it to me. This has led me to trying numerous paleo sweets recipes. Most have been successful, others… not so much. It’s definitely been trial and error for me but I’m getting better. Today we had a chili cook off at work so I decided to make some paleo cookies for dessert. I was on the fence about these cookies because they tasted a little bland last night when I took them out of the oven, but I jazzed them up with cinnamon and coconut sugar and everyone loved them. Here is the recipe so you can make them on your own. Enjoy! What you need:

  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 egg
  • 1 cup almond flour
  • Enjoy Life mini chocolate chips (I don’t measure these. You can never have too much chocolate. Pour until your heart is content.)
  • 1/2 cup coconut oil
  • 3/4 cup coconut palm sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut milk
  • cinnamon

How to:

  • Preheat the oven to 350
  • Combine coconut flour, almond flour, baking soda and sea salt in a bowl
  • In another bowl, beat the egg
  • Add the coconut oil and coconut sugar to the egg and mix
  • Add the vanilla and coconut milk and continue mixing
  • Pour the wet ingredients into  the dry and mix well
  • Add as many chocolate chips as you’d like and mix
  • Line a cookie sheet with parchment paper and spoon out whatever size you enjoy eating
  • Flatten them a little and stick in the oven for 10-15 minutes
  • Once you take them out, sprinkle coconut sugar and cinnamon on top of them

I hope you love these cookies as much as I do! Let me know how yours turn out.   H

This entry was posted in Recipes.

Juicing Once a Week


Either I’ve become a little more insane or maybe this is just my next challenge. Whatever it is, I’ve decided to start juicing/”liquid’ing” (you know you like my terminology) once a week for an entire day. I’ve been eating a lot of meat lately and want to take a day to cleanse everything out of me. This gives me a reason to get my juicer out and make use of the powerful machine I bought impulsively, like most things I buy.

I love my juicer but don’t use it as often as I’d like. It’s a pain to clean in the morning and I usually make fairly large messes when using it. Like this morning, I dropped my container full of juice all over the floor. I tried to clean it up but… I was in a hurry. I’m sure my mom is walking around with her feet sticking to the floor going crazy (Sorry mom!).

Today, I’m drinking fresh juice, Synergy kombucha, water and hot matcha green tea.

Juice recipe:

  • 2 apples
  • 2 pears
  • 2 cucumbers
  • 2 lemons
  • 5 cups of spinach

This whole liquids-only thing isn’t hard. I even found myself sticking to my mind over matter mentality when in a brainstorming meeting for a client that’s a restaurant. Go me!

Each week I’ll be trying different juice recipes and sharing them. Let me know if you have a favorite and I’ll add it to my list to try.

Have a juicer? Join me once a week for a full day of liquids!

This entry was posted in Recipes.

Paleo Grain-Free Cereal


Cereal is one of those “foods” that have won the hearts of Americans everywhere. It’s easy, convenient, cheap and the kids love it. There is an entire aisle designated to this stuff at the grocery store. So many options! The problem? The ingredients. The next time you’re at the store pick up a few boxes and read the ingredients. Whew, it’s exhausting. What is that stuff? It sure as hell isn’t FOOD. None of it came from a whole, nutritional source.

That brings me to this recipe. Sometimes you’ll miss foods from the past when switching to a paleo lifestyle. I had always been a cereal eater when I was younger. It was easy, cold and used to be filling in the morning… and at night. For some reason I really like cereal at night. Well, my journey has unveiled all of the not so great ingredients in my favorite breakfast options and helped me make the easy choice of tossing it all in the trash.

So now I’m an egg girl. 2-3 eggs every morning and I’m good to go. No weird ingredients and no weird feeling after I eat. I’m fueled, energized and ready to conquer the day.

But like anyone else, I don’t think I can eat eggs every day for the rest of my life. I have a few options that help me switch things up. I go for a veggie packed juice made directly from my juicer, a smoothie, paleo pancakes (my favorite) or this paleo grain-free cereal.

It’s super easy to make. Gather the ingredients you want to use. I used cashews, whole almonds, walnuts, sliced almonds, sunflower seeds, coconut flakes, hemp seeds, almond meal, 2 green bananas, 1 egg, cinnamon, nutmeg and sea salt. (I always buy raw, unsalted nuts. There is nothing on them. Just plain ole’ nuts. Trader Joe’s has plenty of options for great prices.)

Preheat your oven to 350 F.
In a food processor, grind 2 cups of nuts (the combination is up to you)
I did 1 1/4 cup walnuts, 1 1/4 cup cashews, 1/2 cup almonds
The size of your ground nuts is solely up to you as well. Grind them until they are the size you are comfortable eating.
Put your crushed nuts in a large mixing bowl. Add 1/2 cup coconut flakes, 1/2 cup almond meal, 1 cup of sliced almonds.

In a food processor, combine 1 egg, 2 bananas, 2 teaspoons of vanilla extract, 2 teaspoons of cinnamon (or more for taste), 1/2 teaspoon of nutmeg (or more), 1/4 teaspoon of sea salt.
Mix well then pour over nut mixture. Combine all ingredients and spread onto a parchment paper lined cookie sheet. Bake for 30 minutes. Throughout the cook time take a wooden spoon and break up the mixture into the desired size pieces that you like. Let cool, sprinkle more cinnamon over your cereal and store in the fridge for a week. Trust me, it won’t last that long.

When you’re ready to eat it scoop about 1/2 cup of your cereal into a bowl and drown in almond milk.


This entry was posted in Recipes.

Paleo Spaghetti Sauce Recipe


So if you’re one of “those people” trying to go Paleo and all you can think about is pasta, this dish is for you. Fortunately, I’ve never been faced with the fear of living with pasta. I like it, I suppose, but I’m more than okay living without it. Regardless, this paleo spaghetti sauce recipe is too hard to pass up. And I personally think it’s better than classic spaghetti.

What you need:

  • 1 lb ground beef (grass fed)
  • 1 can organic tomato sauce
  • 1 can organic diced tomatoes (or you can dice fresh ones… but ain’t nobody got time for that!)
  • 1 can organic tomato paste
  • 1 small onion
  • 4 cloves of garlic
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Spaghetti squash

How to:

  • Cook your spaghetti squash however your prefer (oven vs. microwave) or make zoodles.
  • Chop your onion and saute it in a pan with the pressed garlic and olive oil for a few minutes.
  • Add the ground beef and brown
  • Add spices in and mix really well with other ingredients
  • Add tomato products and mix REALLY WELL.
  • Taste…
  • If you’re not satisfied (I never am), then add more oregano, basil and cayenne pepper to taste.
  • Fork your spaghetti squash into a bowl and help yourself!

I hope you enjoy your new spaghetti alternative and never want to go back to the all American way! (Or is it the all Italian way?) 😉

Let me know how it goes,



This entry was posted in Recipes.

Super Easy Thai Pineapple Chicken Curry Recipe

Okay my friends, I admit I am absolutely in love with Thai food. I just can’t get enough of it. My mom says I’m going to burn myself out but I haven’t yet. I make a large batch of this stuff and eat it for dinner, next day’s lunch and dinner again. I LOVE IT. And because I love it so much I’m sharing my super simple, quick and easy pineapple chicken curry recipe with you. I promise, you can’t screw this up. 😉

What you need:

  • 1 lb organic chicken breast
  • 1 can cocount milk (I always have some in the pantry!)
  • 1-3 Tablespoons of red curry paste (You pick the “spicy”)
  • 1 cup pineapple (fresh or organic canned chunks)
  • 1 Tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 squash (optional)

How to:

  • Chop raw chicken into small chunks
  • Put chicken, coconut aminos and fish sauce in a bowl and set to the side
  • Simmer curry paste & coconut milk for 5 minutes
  • Add pineapple and simmer for two more minutes (I chop my pineapple into small pieces but that’s just how I like it)
  • Turn on high and add chicken for 8 minutes
  • Add chopped squash and cook for two more minutes
  • Ladle into a bowl and eat! (Just don’t burn your tongue. I do that often)

*If you have a rice eater in the house, like I do, you need to do your rice cooking along with this.

Enjoy and let me know how it turns out!



This entry was posted in Recipes.

The Best Pad Thai You’ll Ever Eat – Paleo Style


I’m not lying. I swear this IS the BEST pad thai I’ve ever had. I can taste it now. Just thinking about it makes me want some. The recipe may seem a little foreign at first but don’t run just yet. I promise you will not regret making this. Coming from a Thai loving fiend you should trust me, right? YEAH, you should. Lets do this!

What you need:

  • 6-8 oz. diced raw chicken (organic)
  • 2 large eggs (pastured + organic)
  • 2 teaspoons coconut aminos
  • 3 teaspoons coconut oil
  • 1/2 onion thinly sliced
  • 1 cup of snap peas (sliced long way)
  • 2 cups spaghetti squash
  • And last but not least, one batch of sunshine sauce ((This recipe comes from blogger and chef, “The Clothes Make The Girl“, she is an absolute Paleo genius.)) (This sauce takes the place of traditional peanut sauce. Not only is it better for you but the taste is a pleasant surprise.)

Combine the following ingredients into a food processor and blend well:

  • 2 Tablespoons of lime juice
  • 1 clove garlic (pressed)
  • 1/2 teaspoon red pepper flakes
  • 1 Tablespoon coconut aminos
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup sunbutter (sunflower seed butter)
  • dash of cayenne pepper
  • 1/4 coconut milk

Leave that there and get started on the rest of the meal…

  • Start cooking your spaghetti squash (in the oven or microwave)
  • Crack eggs into a small bowl and mix in the 2 Tablespoons of coconut aminos. Heat a large skillet for about three minutes. Coat skillet with coconut oil, pour in egg mixture, reduce heat and cover for 3-4 minutes. Flip and brown the other side for a few minutes. Take this out and chop it up. (BTW it tastes like french toast. Go ahead, taste a small piece!)
  • Add more coconut oil to the skillet and saute the snap peas and onions for about two minutes.
  • Add the spaghetti squash, chicken and cooked egg pieces and stir well with a wooden spoon for about three minutes.
  • Pour the sauce over all ingredients and mix thoroughly.
  • Make sure everything is cooked through and dig in!

Sorry, if I’ve ruined your next trip to your favorite Thai restaurant because nothing will compare to this pad thai. You’ll just have to order something else on the menu 😉




This entry was posted in Recipes.

Paleo Zucchini Lasagna

Since 95% of the time I make Thai curry and other Asian related entrees I figured I should try something a little different. Tonight I made Paleo zucchini lasagna and boy am I impressed. I ate an extra helping because it was so dang good. And I actually got my family to try it. My mom is very supportive and always tries my food. But my dad and sister on the other hand are pretty skeptical about the food I make. My 6 year old nephew even said, “It was a little bit good…”

So in honor of my kitchen success I’m sharing this fabulous recipe with you!

What you need:

  • 1 lb (grass fed) ground beef
  • 1 small onion
  • 4 cloves of garlic (pressed/crushed)
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil
  • 1/2 teaspoon cayenne pepper (I added a little more than that 😉 )
  • 1/2 teaspoon salt
  • 14 oz can of diced tomatoes (drained)
  • 1/2 can of tomato paste
  • 3 zucchinis

How to:

  • Thinly slice each zucchini long ways (I used a grater but if you’re one of those fancy people who actually have an electric slicer or mandolin I suppose you could use that.)
  • Chop the onion into little pieces and saute it in a deep pan with the garlic and olive oil for 3-ish minutes. (Until it starts getting steamy and smells incredible.)
  • Add the beef and cook it until it’s brown
  • Stir in your dry spices then add the diced tomatoes and tomato paste. Mix it all together really good!
  • Line your oven safe dish with 1 layer of zucchini slices. Add meat layer. Add another layer of zucchini slices. Add the rest of the meat. Spread evenly.
  • Top with the last layer of zucchini.
  • Cover tightly with foil and stick in the oven for 30 minutes! Let cool for 10 minutes then dig in! (And help yourself to seconds because it’s that good.)



This entry was posted in Recipes.

Quick and Easy Pumpkin Blueberry Smoothie Recipe

A healthy smoothie or juice is the perfect portable breakfast. I like to eat my eggs at home and drink something on the way to work. Considering I have over a 30 minute commute each way. Singing my heart out while sipping something tasty makes for a good start to my day.

The beauty of this smoothie recipe is that it’s healthy, simple and tasty. Grab some pumpkin puree, frozen blueberries, a banana, spinach, coconut milk, water, cinnamon and some pumpkin pie spice. That’s it.

Throw the following into a blender:

1 cup pumpkin puree

1/2 frozen blueberries

1 frozen banana (cut up)

1 cup of spinach

1 cup of coconut milk

1/2 of water

1/2 tsp of cinnamon

1 tsp of pumpkin pie spice

Now, pour and enjoy!

*This smoothie recipe makes two servings. Put the other half in a container and unthaw it tomorrow.

This entry was posted in Recipes.