Grilled Chicken and Fruits with Fresh Greens


Grilled Chicken and Fruits with Fresh Greens

I have already confessed that I love cooking on the grill – now I must confess that I love cooking for more than one meal at a time.  It really saves time and money, and makes it so much easier for me to grab something healthy when I get hungry.  My fridge is nearly always full of “intentionally leftover proteins” for my next lunch.

My “go-to” lunch nearly always starts with a bowl full of greens – different every day, because I do NOT like boring food!

Today’s lunch was a mix of:

  • Organic mixed greens and some extra Organic Arugula
  • 1/2 Organic Nectarine
  • 1/2 Fresh Avocado
  • 1/2 Grilled Organic Chicken Breast – which I cooked up the night before when I was grilling burgers!
  • Olive Oil and Vinegar to taste
  • Sea Salt and Fresh Ground Pepper to taste

Plan ahead –  for an easy, nourishing, and deliciously fresh lunch – you will enjoy it so much more 🙂



Paleo Mustard Chicken Thighs and Roasted Veggies

Mustard Chicken Thighs and Roasted Veggies

Mustard Chicken Thighs and Roasted Veggies

Here is a great recipe – adapted from my first paleo cookbook:  Practical Paleo by Diane Sanflippo.   It’s a fabulous resource!  
  • 6 Organic Chicken Thighs
  • 1 Tablespoon Organic Brown Mustard
  • 3 Tablespoons Organic Coconut Oil – melted
  • 1/2 tsp Sage
  • 1/2 tsp Sea Salt.

Preheat oven to 425. Prepare baking dish with melted coconut oil.  Combine Mustard, sage and salt mixing to make a spread for the chicken.  Place the chicken on a baking sheet and coat with seasoning spread.  Bake 45 minutes or until the internal temperature reaches 165.

Wasn’t that easy?!?

I paired the chicken with roasted carrots and parsnips – seasoned with salt, pepper, olive oil and the green portions of green onions.   I baked the veggies at the same time on a baking sheet covered with parchment paper.  The combination makes this meal whole30-friendly, and low-fodmap, too!  Hooray!!

Hosting a Perfectly Paleo Dinner Party!

As part of my commitment to clean eating this month, I decided to challenge myself to put together an entire party full of paleo eats that were fit for sharing with friends.  So … we offered up invites to a few close friends and hosted our first-ever “Perfectly Paleo Dinner Party”.   Since everyone attending was at some stage of a “WHOLE 30“, we started with “mocktails” (okay, okay, it was Perrier garnished with some colorful fruit)!


Perfectly Paleo Dinner Party

Appetizers were antipasti skewers with a dipping oil seasoned with some good italian herbs.  So far, so good.  Followed by Fruity Kale Salad, Zucchini Fritters, Spaghetti Squash (seasoned with lemon juice and fresh basil, salt and pepper, and Balsamic Chicken Breasts.  The chicken is a recipe I found in “It Starts with Food“.  Great book!

I normally don’t do desserts – ESPECIALLY when I am in the midst of a “whole30”, but this being a very special occasion, I did make a batch of Paleo Zucchini Bread and a Paleo Apple-Berry Pie to share with guests.

I intended to take more pictures, but was enjoying myself so much that I forgot.  And actually, some of the food was just gone!  Vanished!   Adios!  But by all measures this was a success.  By the end of the evening we were nourished by time spent with great friends, sharing and laughter …  and “oh, yes” very satisfying and nutritious foods, too!  HOORAY for Perfectly Paleo dinner parties!!!

Let’s talk about a hearty-tasty-paleo SOUP!


Hearty-Tasty-Paleo Chicken SOUP!

Would you believe me if I told you this soup was gluten free, dairy free, paleo AND Whole30 compliant?  I could add satisfying, delicious AND family-friendly.  Then, I would also tell you that it is pretty easy to make in the crock pot.  Okay, now I have your attention, right?

Here’s how easy it is.  Gather up the following ingredients:

  • 4 Tablespoons Organic Extra Virgin Olive Oil (<$1 at Herb Thyme)
  • 1 sweet onion, diced ($1 at Herb Thyme)
  • 4 cloves of Organic Garlic – minced (<$1 at Produce Depot)
  • 2 Organic Carrots – shredded (<$1 at Costco)
  • 3 stalks Organic Celery – chopped ($1 at Produce Depot)
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • Organic Crushed Red Pepper flakes to taste
  • Sea Salt & Fresh Cracked Pepper to taste
  • 1 lb.  Organic Boneless, Skinless Chicken Breasts – cut into 1/2 inch strips ($8 at Strack and Van Til)
  • 28 oz  jar Organic Tomatoes ($3 at Herb Thyme)
  • 10 oz can Ro*Tel Original Tomatoes ($1 at Strack and Van Til)
  • 32 ounces Organic Chicken Broth ($3 at Herb Thyme)

Heat your crockpot/slow cooker to high with olive oil and onions  place a dash of olive oil and cook until  translucent.  Add garlic, sea salt and pepper and pepper flakes.  Cook until soft, then add all of your remaining ingredients. Cover and let cook on low for 2-3 hrs.

Once the chicken is fully cooked remove the chicken to a cutting board and use 2 forks to pull chicken into shreds.  Place chicken back in pot and you are ready to serve.


  • 1 bunch of cilantro chopped fine (<$1 at Produce Depot)
  • 1 Organic Avocado – peeled, pitted and chopped ($2 at Strack and Van Til)

Top with avocado slices and fresh cilantro.  For extra flavor, squeeze some lime juice or melt ghee on top if you like 🙂  Serve hot and steamy and ENJOY!

Serve 8 people at under $3 per serving.


Oh – here is what the ingredients look like:


Nourished in Friendship … and Paleo Dilled Chicken Soup!

Well, I have been somewhat distracted from my blog recently with several gatherings involving old friends.  First a road trip to visit a dear friend from college that I had not visited with for close to 2 years … and most recently a weekend gathering with a number of friends from my early high school years.  Being with these dear friends took me to a place where I felt quite nourished in their love and friendship.  Of course, we ate lots of nourishing food, too!  I was reminded of times when life was … shall we say … simpler?  easier?  more carefree?  just not so complicated?  Yes.  All of those things!

Well, now I am back.  Seeking more nourishment from good food.  And, I am back at the computer 🙂

This week’s recipes are pretty simple.  And reminiscent of the comfort foods that were not so complicated!

My first entry was inspired by a recipe that was found at


Dilled Chicken Soup

  • 2 Organic boneless chicken breast halves (@$4 from Costco – Coleman brand)
  • 4 Cups Organic Chicken Stock (@ $5 from Costco)
  • 1/2 Large Organic onion – Diced (@$1 from Meijer)
  • 1 Cup Organic Celery – Sliced (@ $1 from Meijer)
  • 1 Cup Organic Carrots – Sliced  (@ $1 from Costco)
  • 3 Tablespoons Organic Dill Weed
  • 2 teaspoons Organic Garlic Granules
  • Black Pepper to taste

Rinse chicken breast, dice into bite size pieces and place in a large soup pot with chicken stock, onion and seasonings. Bring to a boil, then lower heat to a simmer, cover and cook for 30 minutes.  Add celery and carrots to the soup * and more stock if needed *, cover and continue cooking for one hour.

It’s the ultimate comfort on a chilly evening –  Enjoy!

Serve 4 people at approx $3 per serving.

Paleo Bacon Wrapped Chicken Thighs

This is a really easy – and really tasty entree … inspired by a recipe found on
  • 2 T Organic Coconut Oil (<$1 from Costco)
  • 2 T Balsamic Vinegar (<$1 from Costco)
  • 6 Organic Chicken Thighs (@ $6 from Costco)
  • 1/2 Organic Onion – chopped (@$1 from Meijer)
  • 3 Cloves Garlic – crushed
  • 4 Baby Bella Mushrooms – diced (@$1 from Meijer)
  • 6 Slices of Coleman Natural – Uncured Hickory Smoked Bacon (@ $3 from Costco)
  • 1 t Sea Salt
  • Black Pepper to taste
  • 2 T Organic Coconut Oil (<$1 from Costco)
Preheat oven to 350 F.  Prepare 9 x 13 baking dish with 1 T coconut oil.  Combine remaining oil with vinegar, onion, garlic, mushrooms and spices in a large mixing bowl.  Add chicken thighs and mix well, massaging the mixture into the chicken pieces.  Remove each chicken piece from the bowl and wrap with a slice of bacon so that bacon covers the chicken completely.  Place in baking dish in a single layer with loose ends on the bottom of the dish.  Pour remaining marinade over the chicken and bake for 45 to 60 minutes until juices run clear and bacon is cooked.  You may want to pop them in the broiler for a couple of minutes if you prefer crispy bacon 🙂
Serves 4 people at approx $3 per serving.
I served this entree with a very easy broccoli slaw:
Broccoli Slaw

Broccoli Slaw

Mix 2 T Organic Apple Cider Vinegar with 2 T Olive Oil and 2 t Brown Mustard to make dressing.  Combine dressing with Organic Broccoli Coleslaw and enjoy!

Organic Lemon – Artichoke Chicken

This dish was inspired by Practical Paleo


Lemon-Artichoke Chicken

  • 1 Pkg. (.80 lb) Organic Chicken Tenderloins (@$7 at Strack and Van Til)
  • 1/2 bunch organic scallions – sliced (<$1 at Produce Depot)
  • 4 T Organic Ghee (@$3 at Amazon)
  • 1 Can Artichoke Hearts – quartered – rinsed and drained ($3 at Strack and Van Til)
  • 1 T Capers – drained (<$1 at Strack and Van Til)
  • Juice of 2 Lemons (<$1 at Strack and Van Til)

Preheat oven to 375 F.  Saute scallions in 1T ghee until soft.  Add artichoke hearts, capers and lemon juice and combine well.  Transfer to a baking dish or 9″ pie pan.  Arrange chicken tenders in a single layer and drizzle with remaining 3T ghee.  Bake uncovered for 30-45 min until chicken is cooked.  Salt and pepper to taste

Serves 4 at approx. $4 per serving

Skillet Sweet Potato

Skillet Sweet Potato

Skillet Sweet Potatoes!

I thought this tart dish needed a sweet side dish … so I peeled and cubed an organic sweet potato and combined it in my iron skillet with a strip of bacon that had been “diced”.   After the bacon began to brown I added a sprinkle of Penzy’s *SUNNY PARIS* seasoning then covered the skillet and finished baking it for about 15 min at 375F.   Delish!