Paleo Mayonnaise – SO VERSATILE!

I was never a fan of mayonnaise.  I was, however, a massive fan of ranch dressing and dip.  When I decided to be Paleo, I missed ranch.  I substituted this recipe for everything.  It took me a long time to get this right. Now, I use it for everything – from chicken salad to just plain salad dressing.


  • 1 Egg
  • 1 T Apple Cider Vinegar
  • 1/2 t Salt
  • 1/4 t Pepper
  • 1/2 t Stone Ground Mustard
  • 1 C Grapeseed Oil


  1. Place the first 5 ingredients into a food processor for 20 seconds.
  2. Slowly pour in the Grapeseed Oil into the top while the processor runs.
  3. Refrigerate until gone.

This literally takes under 1 minute!!


Savory Stuffed Butternut Squash – GF, DF, EF, LF (AKA – PALEO)

The Good Half

So I found this AMAZING recipe for Sausage Stuffed B-Squash last week and I couldn’t wait to try it.  I loved the inspiration this recipe gave me.  It looked like something this crisp autumn weather wanted me to eat and I couldn’t wait to make it my own!

I gathered my Ingredients:

Fresh Veggies!

Fresh Veggies!

  • 1 Butternut Squash
  • 1 onion, minced
  • 1/2 lb mushrooms, minced
  • yellow pepper, seeded and minced
  • 2 garlic cloves, minced
  • 1 lbs pork sausage
  • 1t rosemary
  • 1t thyme
  • 1t sage
  • 2T bacon fat, or other fat


  1. Preheat oven to 375 F.

    Lovey Loves to help!

    Lovey Loves to help!

  2. Half and deseed the squash. Place meat down (flat edge) into a shallow pan that has about 1/2″ of water in it.  Cook squash for 40-55 minutes.
  3. While the squash is cooking (I called it the f@$@%&$ gourd most of the evening), saute the onions, garlic, mushrooms and pepper.  Add in the sausage when the liquid is almost gone.
  4. When sausage is cooked, remove from heat and cover to keep warm until gourd is done.
  5. When gourd is done, it should scoop easily from itself, scoop innards out and put into the sausage/
    The Good Half

    The Good Half

    veggie mix. Mix well.  Take strong care not to mutilate the gourd (this is about the time I really started calling it names).

  6. If you didn’t mutilate the gourd, like I may have, you can spoon the stuffing back into the gourd.  If you did mess up the gourd, that is OKAY!! Just spoon the stuffing into any casserole pan that will hold it.  I happened to have one half of a gourd and I also had to use a small Pyrex dish.

Mushroom Smothered Pork Chops – Are You KIDDING Me?!?!

One of the things I’ve missed since going Paleo is Mushroom Soup! You can make so many things awesome with a great Mushroom Soup. So I really wanted to make Pork Chops (the really thick yummy kind) awesome with some kind of mushroom soup.  I scoured the internet drooling over so many recipes until I found this one from Fast Paleo. It was so easy and it tasted amazing!! My family said that this one is definitely going in “THE BOOK” of fabulous food! I altered the original recipe a bit, because I don’t know how to follow a recipe…. sorry 🙂


  • 4 thick pork chopsIMG_7639
  • salt, pepper, thyme and rosemary to season chops
  • coconut oil
  • 1 large onion, sliced
  • 1 lb mushrooms, sliced
  • 3 T minced garlic
  • 1 T oregano
  • 1 C chicken broth
  • 1 C coconut milk (if you are using canned, I recommend mixing the whole can up really well, then pouring out 1 C for this meal)


  1. Season the chops with Salt, Pepper, Thyme and Rosemary – I put on a pretty good coating.
  2. Medium / High heat, melt coconut oil and fry the pork chops 5 minutes on each side. Remove from pan.
  3. Saute onions and mushrooms for 5 minutes, add garlic and saute for another 3 minutes, add oregano and saute until most liquid is gone.IMG_7642
  4. Add chicken broth and bring to a boil.  Reduce heat to low / medium and add pork chops back in the pan. Simmer, covered, for 10 minutes. Uncover and simmer for another 5 minutes.
  5. Pour in coconut milk, turn the heat back up to medium / high, bring to a boil then simmer for 10-15 minutes until sauce is reduced by a third to half.

I had a side salad with this for myself (I’m the only one who is Paleo) and my family had some pasta and a salad.


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 329
% Daily Value *
Total Fat 23 g 35 %
Saturated Fat 16 g 81 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 57 mg 19 %
Sodium 279 mg 12 %
Potassium 747 mg 21 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 2 g 7 %
Sugars 4 g
Protein 24 g 47 %
Vitamin A 0 %
Vitamin C 13 %
Calcium 5 %
Iron 18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

MMM! Fajitas are BANGIN’ (Paleo and Vegitarian)

My family has always loved Veggie Fajitas.  I miss having the tortilla with it, I REALLY miss it! So I scoured the internet to find a Paleo Wrap recipe.  I found one that looked promising at Stupid Easy Paleo and I was excited to try it for dinner.  I will admit, these wraps did taste much more like a crepe rather than a tortilla, but it DID do the job!  The original recipe makes 10 wraps, I halved it and was able to make 4 wraps.  I used a 10″ pan.


Look at the Goodness!

To make the Paleo Wraps/ Tortillas/ Crepes, gather the ingredients:

This is a half recipe

  • 2 tsp coconut oil, melted
  • 4 eggs
  • 1/2 C arrowroot Flour
  • 2 T coconut Flour
  • 1/4 t baking soda
  • pinch of saltIMG_7628

Directions for wraps:

  1. Whisk oil and eggs in a bowl
  2. Add half of the arrowroot flour until smooth, then add the other half of arrowroot flour, whisk until smooth
  3. Add coconut flour, baking soda and salt – whisk until lumps are gone.
  4. Heat a frying pan (whatever size you want your wrap) on medium/high heat.
  5. Pour or ladle (ladling is so much easier) mixture into pan, and tilt pan around to spread.  It will take IMG_763045-60 seconds for the first side to be done (you’ll notice the edges of the wrap come away from the pan).
  6. Flip it 45-60 seconds and it should be done.
  7. Remove from pan and allow to cool.
  8. If you don’t finish them all in one fell swoop, you can store them in a ziplock bag in the refrigerator for up to a week

If you want an idea with what to fill this tortilla with, you can try our veggie mix! It’s super easy and excitingly flavorful.  We use:

  • carrot slices
  • broccoli florets
  • cauliflower florets
  • red pepper, sliced
  • green pepper, sliced
  • mushrooms, quartered
  • onions, sliced
  • minced garlic
  • olive oil
  • cumin
  • chili powder

Then to make (once you do 7 days of chopping and slicing)*

  1. We cook one at a time to al dente, with just olive oil.  You may add some water to speed up cooking via steaming.
  2. Place cooked food in a holding dish in the oven.  Set oven to “warm / hold”
  3. When they are all cooked, place all items back in the pan and add cumin and chili powder to taste.

My family likes Goya Yellow Rice mix with this meal.  It doesn’t have Legumes, Dairy or Gluten.

I top my filled tortilla with a little homemade Paleo Mayonnaise.  It fills the void that Sour Cream used to fill.IMG_7632

Nutrition Facts for paleo wraps
Servings 4.0
Amount Per Serving
calories 165
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 4 g 20 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 212 mg 71 %
Sodium 193 mg 8 %
Potassium 67 mg 2 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 2 g 7 %
Sugars 1 g
Protein 7 g 14 %
Vitamin A 5 %
Vitamin C 0 %
Calcium 3 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Paleo Chicken and Gravy (Who Needs Biscuits, Anway?!)

So I’ve begun to meal plan.  I’ve been trying to incorporate a few new recipes each week to add to my ever expanding cookbook. Maybe one day, a publisher will pick it up…. “Paleo for Peeps” Oh, to dream.

I digress, so I’ve been planning meals since the school year started. Between physical therapy, swim team, vocal lessons, a teenage boy, a preschooler, and a tween girl – Shit has been busy! Anywho, for dinner tonight I tried a new recipe.  Chicken and Gravy, because my family doesn’t like biscuits and I’m not able to eat them. We had a side salad and everyone else ate peas and corn (fresh from the farm yesterday!)


He loves to peel

He loves to peel

  • 1.5-2 lbs boneless skinless chicken thighs
  • 1.5 C sweet potatoes, peeled and diced
  • 4 slices of bacon (this is optional – see directions)
  • 1T dried herb mix, thyme, rosemary, and sage)IMG_7620
  • 1/2 chicken broth


  1. Steam sweet potatoes in a rice steamer, using the basket provided. It took three cycles to do it this way.  You could also steam them on the stove with a steamer basket. They should be fork tender.
  2. Fry bacon until crispy. Keep 4 T of bacon fat in a blender or food processor. Leave remaining bacon fat in the pan to fry chicken in.
    • If you already have bacon fat on reserve, you can skip this step. We made 8 slices of bacon because
      bacon.... YUMM

      bacon…. YUMM

      we like bacon.  We ate 4 slices and the other 4 we threw in the gravy!!

  3. Salt both sides of chicken thighs and fry in bacon grease… YUMMMM
  4. Place steamed sweet potatoes in the blender along with seasoning, bacon, and bacon fat. Slowly add the warmed up broth while pureeing.  The gravy should be a thick gravy consistency.


This turned out to be an amazing meal that was easy to make.  I steamed the potatoes earlier in the day and kept them in the fridge. I warmed them up in the microwave before making the gravy.  I really do think adding the bacon to the gravy was an awesome idea.  It made the gravy very flavorful.  How can bacon make anything worse?IMG_7624

Nutrition Facts for Paleo Chicken and gravy
Servings 6.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 11 g 16 %
Saturated Fat 3 g 15 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 110 mg 37 %
Sodium 421 mg 18 %
Potassium 428 mg 12 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 1 g 5 %
Sugars 3 g
Protein 24 g 48 %
Vitamin A 68 %
Vitamin C 30 %
Calcium 0 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Meatloaf and Meatballs, OH MY! (Paleo Style)

square meatloaf

As any busy parent knows, bulk cooking certain things can make life SOOO much easier.  I decided to make Meatloaf and Meatballs together because the base is the same, just the seasonings are different.  This was super easy and Lovey Levin helped me!

Look at all these veggies!

Look at all these veggies!

Ingredients for Base Meat:

  • 2 lbs Ground Pork
  • 2 lbs Ground Beef
  • 4 eggs
  • 1 onion, minced
  • 2 large carrots, minced
  • 1 lb mushrooms, minced
  • 2 cloves of garlic, minced

Meatloaf Seasoning

1/4 C dried parsley

2 t Thyme

Bacon for later 5 slices, raw

Meatball Seasoning

1/2 T salt

1 T caraway seeds

1 T paprika

1/2 t black pepper

1/4 C dried parsley

1 t thyme

Here are simple directions to make all this meaty goodness in one fell swoop.



  1. Mince your veggies one at a time in a food processor, using the pulse option!! HUGE TIMERSAVER!
    • I quartered my mushrooms, onions and carrots to allow for better mincing.
  2. Fry it up in a little fat or oil of your choosing. I used coconut oil. Saute until cooked down, about 10 minutes.
  3. Allow to cool, put in fridge if you are in a rush. I let mine sit on the stove top while I washed up the dishes from cutting the veggies.
  4. Put your 4lbs of meat into a really large mixing bowl.
  5. Add in the eggs and seasonings for meatloaf.
    square meatloaf

    square meatloaf

    • 1/2 C dried parsley and 1 T thyme
  6. Mix well, by hand. Little hands love this!!
  7. Fill your loaf pans and top with Bacon.
    • I like to cut my bacon in half and lay it along the short end of my loaf pan.  This time I happened to be out of throw away loaf pans (I’ll be freezing this for later use) and I used a square cake pan.  I didn’t need to cut the bacon.
  8. Add meatball seasoning to the remaining meat (NOT thyme or parsley)
  9. Mix well.
  10. Roll into balls and place on cookie tray or press into mini muffin pans (I use mini IMG_7612muffin pans!)
  11. Bake at 350F
    • Meatloaf for 50 minutes
    • Meatballs for 25 minutes
  12. Drain fat when done.
  13. Enjoy!



I freeze both of these meat dishes for future use! It only takes about 30 minutes of my time (not including cooking time).  This is also a great way to get some veggies into your kids’ bellies. My kids devour both of these things.  My daughter is notorious for eating both cold from the fridge.  It really is THAT GOOD!

Nutrition Facts for Paleo Meatballs
Servings 10.0
Amount Per Serving
calories 275
% Daily Value *
Total Fat 19 g 29 %
Saturated Fat 7 g 37 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 1 g
Cholesterol 115 mg 38 %
Sodium 439 mg 18 %
Potassium 463 mg 13 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 1 g 5 %
Sugars 1 g
Protein 22 g 45 %
Vitamin A 29 %
Vitamin C 5 %
Calcium 4 %
Iron 14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Nutrition Facts for Paleo Meatloaf
Servings 8.0
Amount Per Serving
calories 396
% Daily Value *
Total Fat 30 g 47 %
Saturated Fat 7 g 37 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 142 mg 47 %
Sodium 1111 mg 46 %
Potassium 450 mg 13 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 1 g 6 %
Sugars 3 g
Protein 26 g 51 %
Vitamin A 43 %
Vitamin C 7 %
Calcium 5 %
Iron 8 %

Orange Chicken, SLOW Cooked to Paleo PERFECTION!!

One of the things I’ve missed since going DF (dairy free), GF (gluten free), and LF (legume free) is CHINESE FOOD!!! Sesame chicken was one of my favorites…. I’ve attempted it the Paleo way before and I’ve always failed miserably! Well, a new day has dawned!! I’ve mastered this Orange Chicken and it is BETTER than I remember my favorite Chinese Take Out dishes to be.  Read on to become a JEDI!


  • 2 lbs boneless skinless chicken thighsIMG_7587
  • 1/3 C coconut aminos
  • 1/3 C honey (I use raw)
  • 2T Orange Juice
  • 2T tomato paste
  • 1T sesame oil (toasted or untoasted)
  • 2 t minced garlic
  • 1/2 t ground ginger
  • 3/4 t sea salt
  • 1/4 t black pepper
  • 1/2 t red pepper flakes (this has kick!! I would use 1/4 t if you are going to feed it to kids who prefer milder foods)
  • Garnish with sesame seeds and/or green onions!


  1. Place whole chicken thighs into the crock pot and turn it on low. CoverIMG_7580
  2. Place remaining ingredients (except garnish) into a food processor (I used my bullet) and IMG_7583puree well.
  3. Pour mixture into crock pot and mix around with chicken, make sure it’s coated well.
  4. Cook on low for 4 hours, or so.  If you need it faster, Cook on high for 2ish hours.IMG_7586
  5. Remove chicken from crock pot after it has cooked and cut it up into bite size portions.
  6. Transfer sauce from crock pot to a small saucepan.  Reduce on medium heat until IMG_7589it’s thickened.  15-20 minutes.
  7. Drizzle thickened sauce over chicken and enjoy!IMG_7592

I served this with Sushi Rice (Cauliflower Rice would taste just as great!) and Steamed Broccoli. It was delicious!!! I’m always looking for recipes that are easy on the wallet, time and stress level. This completely fits the bill in all ways possible.

IMG_7594 IMG_7593 IMG_7595