Paleo Friendly Sweet Potato Bread :)

Sweet Potato Bread

Sweet Potato Bread

Somewhere along my journey into Paleo eating, I gave up all bread.  Even if it was made with ingredients that were not problematic for me … I felt that it might trigger a desire for less healthy bread items, and I wanted to avoid that, of course.  But now – nearly 2 years into my journey – I am happy to share this great bread recipe!

  • grain-free,
  • dairy-free,
  • free of refined sweeteners, &
  • full of natural, wholesome ingredients

A great big serving of gratitude to the “Grass Fed Girl” and her great blog, that gave me this Sweet Potato Bread recipe.  Thanks for all you do – and all you share!

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Wild Caught Sea Scallops: Paleo, Pan Seared and Delicious!

Wild Caught Sea Scallops

Wild Caught Sea Scallops

For some reason, I have always avoided cooking seafood at home.  Maybe I was afraid of not cooking it properly – or just not knowing how.  But, honestly … the mystery is over.  This is so easy, I cannot believe it has taken me so long!  I found a very simple – and tasty preparation.

I used:

  • 1 Tablespoon Organic Coconut Oil
  • 1 lb. Wild Caught Scallops ($15 frozen from Meijer)
  • 3 Organic Green Onions ($1 from Meijer)
  • Sea Salt and Black Pepper to taste

Defrost and rinse scallops with cold water and pat dry with a paper towel.  Heat coconut oil in a frying pan.  Add diced green onions to coconut oil and sauté until they begin to wilt.  Add scallops and sprinkle with salt and pepper.  Sear scallops for approximately 2 minutes per side.  Be careful not to overcook, as they will become chewy and tough and you don’t want that!  Serve hot, on top of seared veggies or a fresh green salad – organic, of course!

Seriously???? Great tasting Paleo Zucchini Bread!!!!

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Paleo Zucchini Bread

I normally do not make breads – not even paleo breads.  But this week was special.  Some of my very close friends and family were embarking on their very first whole30 challenge, and I wanted them to see that even WITHOUT SUGAR there was really no food deprivation involved.  So, our dinner party – which started with refreshing “mocktails” – ended with fresh baked zucchini bread.  No sugar.  Really!  It was a hit!

I found my recipe in the Against all Grain cookbook.  One of my favorites!  I adapted the recipe by leaving out the honey, and substituting applesauce.  The bread was not sweet, but very delicious!

  • Coconut oil for greasing the pan
  • 1 cup Organic Zucchini – shredded
  • 1/2 teaspoon Sea Salt
  • 1 1/2  cups blanched almond flour
  • 2 teaspoons Organic Cinnamon
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Nutmeg
  • 3 Organic Free Range Eggs, beaten
  • 1/4 cup Organic Unsweetened Applesauce
  • 1 ripe Organic Banana

Preheat oven to 350F.  Shred zucchini using food processor shredding blade.  Sprinkle salt on zucchini and let rest for 10 minutes.  Meanwhile, grease loaf pan and place a piece of parchment paper on the bottom. Place dry ingredients in a small bowl and combine.  Place eggs, honey and banana in the bowl of a stand mixer and beat on medium for 1 minute until frothy and fully combined.  Squeeze the moisture from the zucchini and add to mixer bowl.  With mixer running, slowly add the dry ingredients until they have all been incorporated.  Spoon the batter in to the prepared loaf pan.  Bake 40 minutes until the middle is set and a toothpick comes out clean.

Mmmm.  If you have the opportunity to test a slice while it’s warm – don’t miss it!  IT IS AMAZING!!!

Oh! So yummy!!! Paleo Zucchini Fritters

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OH SO YUMMY … Paleo Zucchini Fritters

I was skeptical – but wanted to try a new vegetable for my first Paleo Dinner Party!  Wish I wouldn’t have waited so long to give this a try!

I normally do not make breads – not even paleo breads.  But this week was special.  Some of my very close friends and family were embarking on their very first whole30 challenge, and I wanted them to see that even WITHOUT SUGAR there was really no food deprivation involved.  So, our dinner party – which started with refreshing “mocktails” – ended with fresh baked zucchini bread.  No sugar.  Really!  It was a hit!

I found my recipe at one of my favorite places … Stupid Easy Paleo.  I cannot tell you how many great recipes I have found on this her site.  Please check it out!  In the meantime – I did not make many changes to her original recipe:

  • 3 Organic Zucchini, shredded to make about 4 cups
  • 2 teaspoons Sea Salt
  • 1/4 cup Organic Coconut Flour
  • 1 egg, beaten
  • 1 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • pinch or cayenne pepper
  • Coconut oil for cooking

Shred zucchini in food processor.  Sprinkle with salt and toss well.  After a 10 minute rest, squeeze all the moisture from the zucchini until they are dry. Place in a dry bowl.  Add coconut flour, egg, peppers and baking soda.  Stir to combine.  Melt a large spoonful of coconut oil in a large skillet over medium heat.  Scoop 1/4 cup of mixture onto the pan and flatten until you get a patty.  Fill your skillet – and cook on each side 3-5 minutes until nicely browned.

Be sure to add fresh coconut oil to the skillet for your next batch!

Remove to a cooling rack so they do not get soggy.

No one will have trouble eating their veggies tonight 🙂

Wow!  So Yummy!  What a treat!!!

Salisbury Steak Dinner – Paleo Style


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Paleo Salisbury Steak – Mushroom Gravy with Veggies on the Side

I found this seriously-delicious recipe for Salisbury Steak and Mushroom Gravy on the paleOMG.com website.  Loved it!  I served it up with organic baby carrots (cooked a small amount of water seasoned with ghee and dill) and some organic kale salad that was “massaged” with a bit of salt and organic olive oil.  They were the perfect compliment to the steak!

Take a peek at the original recipe at paleOMG.com.  My version was modified just a bit:

  • 1 lb. Organic, Grass Fed Ground Beef (@$5 at Aldi) – YES! Aldi
  • 1 Cage free Organic Extra Large Brown Eggs (<$1 at Meijer)
  • 1 Organic Garlic Clove, minced (<$1 at Produce Depot)
  • 1/2 Organic Onion, minced  (<$1 at Meijer)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon dried Thyme
Mix up all the ingredients for the steaks (above) into a large mixing bowl and use your hands to mix everything thoroughly. Form the meat into four oval patties. Cook in skillet about 3-5 minutes each side depending how thick you made them and how pink you want them inside.  Remove cooked patties and start the gravy:
  • 2 Tablespoons Organic Coconut Oil (< $1 from Herb Thyme)
  • ¾ cup Organic Beef Broth (@ $1 from Produce Depot)
  • ½ 6oz can Coconut Milk (@ $2 from Produce Depot)
  • 1 lb.  Organic Baby Bella Mushrooms, sliced  (@$4 at Meijer)
  • 1 Organic Garlic Clove, minced (<$1 at Produce Depot)
  • 1/2 Organic Onion, minced  (<$1 at Meijer)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
Add coconut oil, onions, and garlic to the pan and cook over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.  Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.
“So tasty!” is the perfect description –
Many thanks to the folks at PaleoOMG.com
Serve 4 people at approx $5 per serving.

What’s for Breakfast?

One of the biggest changes I made in my diet was what I eat for breakfast.  I was one of those “healthy kids” who ate oatmeal and fresh berries almost every day.  Now it’s eggs and veggies for me – EVERY DAY!  Oh, and black coffee, too 🙂  But, No grains and no milk or cheese. That’s right.  No cereal, no toast with butter, no muffins.

Why give all that up?  For me it was finding great tasting and nourishing food that led to lower cholesterol and better health – REALLY!!!   My triglycerides went from 311 to 147 in a very short time (no kidding).  And I no longer get hungry an hour or two after I eat.  And my blood sugar and energy is stable.  Guess what?  I feel SOOOO much better!

This past year I made eggs nearly every morning – and never got bored, because I changed up the “sides” all the time.  I always use organic free-range eggs.  And I cook them in a paleo-approved healthy oil (organic coconut oil is my favorite, but I also use ghee or bacon grease from my nitrite free bacon – sugar free when I can find it).

Many days I use veggies from last night’s dinner and scramble them up.  Other days, I throw a handful of fresh spinach into the skillet and serve my eggs on top.  Here are a week’s worth of ideas to get you started on your next breakfast creation:

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A week’s worth of breakfasts

Every day there is an opportunity to change the current of your life; to improve your life spiritually, mentally and physically – and each new day provides an opportunity to feed yourself with healthy nutritious foods.  Let’s make 2014 a year filled with improvement every day.

All the best to you in 2014!

Paleo Organic Chicken Jambalaya

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Paleo Organic Chicken Jambalaya

Chicken Jambalaya!  Healthy.  Tasty.  Spicy.  Warm.  It’s perfect for a cold winter afternoon (or evening).  And, of course, it’s easy to make, too.

  • 1 Tablespoon Organic Coconut Oil (< $1 from Herb Thyme)
  • 1 Organic Onion, diced  (<$1 from Meijer)
  • 1 Organic Green Pepper, diced (<$1 from Meijer)
  • Sea Salt and Black Pepper to taste
  • 1 lb. Smart Chicken Organic Chicken Tenders, cut to 1/2″ cubes (@ $10 from Meijer)
  • 1 lb. Al Fresco All Natural Chicken Smoked Andouille Sausage, cut to 1/4 slices (@ $5 from Meijer)
  • 28 oz. Organic Diced Tomatoes (@ $4 @ Meijer)
  • 32 oz. Organic Chicken Broth (@ $4 from Meijer)
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Cayenne Pepper

Melt the coconut oil in a soup pot.  Add the onions, green pepper, salt and pepper to the pot and cook for 5 minutes over medium heat.  Add the chicken tenders and cook 10 min, to brown the cubes.  Add andouille sausage, tomatoes, broth and spices.  Bring mixture to simmer for 20 minutes to blend flavors.  Adjust seasonings to taste and top with more cinnamon if desired.

Wow! That was easy!  Enjoy!

Serves 8-10 at approx $3 per serving.