Paleo Shredded Beef Dinner made EASY!


Shredded Italian Beef Dinner

This dinner is super-easy to put together and very tasty, too!  It’s all about having the right ingredients on hand.  I had purchased a 1 lb package of “Slow Roasted Shredded Beef” in my last order from US WELLNESS MEATS and it was thawed and ready to heat up.  Did I mention that this beef is 100% grass-fed and grass-finished?  ANDDDD it is already cooked (without any additives).  What could be easier?  The following prepares dinner for 2 in just a few minutes!  YUMMM!

  • 1/2 lb. Slow Roasted Shredded Beef (@$8 from US Wellness)
  • 4 Olive Oil-Packed Sun dried tomatoes, cut in small ribbons
  • 8 Ripe Olives or Kalamatas
  • Sea Salt and Black Pepper to taste
  • 1 Tablespoon Coconut Oil
  • 1 Organic Zucchini, halved and sliced into half rounds
  • I teaspoon Italian Seasoning Blend

In small skillet, combine beef, sun dried tomatoes and olives.  Season with salt and pepper to taste and heat.  Heat coconut oil in a medium size skillet.  Add zucchini and seasoning.  Saute 5-7 minutes until just tender.

I had a leftover sweet potato pancake in the fridge, and added it to the dinner plate stack.  Get creative.  Lots of good veggies out there!

The result?  A quick and tasty dinner that is nutritious and Paleo and FODMAP free.  Yay!

Serve warm and ENJOY!

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!!!

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


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


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!!!

Paleo Oven Braised Mexican Short Ribs


Oven Braised Mexican Short Ribs

I was craving some mexican flavors … and love every recipe I have tried from  So, here it is:  my version of “Oven-Braised Mexican Beef” adapted from

  • 2-3 pounds Beef Short Ribs ($14 from Meijer’s)
  • 1 Tablespoon Organic Chili Powder
  • 1½ teaspoons Himalayan Pink Salt
  • 1 Tablespoon Organic Coconut Oil (<$1 from Costco)
  • 1 Organic Onion – sliced thin (@$1 from Meijer)
  • 6 garlic cloves, peeled and smashed
  • ½ cup roasted salsa (@3 from Meijer)
  • ½ cup Organic Vegetable Stock (@ $5 from Produce Depot)

Preheat oven to 300°F with the rack located in the lower middle.  Melt fat over medium heat in a large, oven-proof dutch oven.  Add onions… …and sauté until transluscent.  Stir in tomato paste and fry for 30 seconds……before tossing in garlic……and beef seasoned with chili powder, and salt.  Toss well.  Next, pour in salsa and stock, and bring to a boil.  Cover pot and place in oven for 3 hours or until beef is tender.  Taste for seasoning and adjust if necessary. (At this point, you can store the beef in the fridge for up to 4 days and reheat right before serving.)

Serve 4 people at approx $6 per serving.


I used the pan juices to cook up some organic veggies as a side:  1 leek, 1 red pepper, 1 yellow squash, 1 zucchini squash.  They tasted fabulous!

You can top with cilantro and radishes, quacamole, etc.  if you’ve got ‘em.

Italian Sausage and Veggie Bake

This recipe was inspired by “Bravo for Paleo”


Italian Sausage and Veggie Bake

  • 1 Pkg Sheltons Turkey Italian Sausage (@$6 at Herb Thyme)
  • 2 T Olive Oil
  • 1/2 Organic Yellow Onion (<$1 at Meijer)
  • 1 Head Organic Broccoli – cut to florets (@$6 at Produce Depot)
  • 1 Organic Zucchini Squash – diced large (@$1 at Produce Depot)
  • 1 can Organic Fire Roasted Tomatoes – diced (@$2 at Meijer)
  • Italian Seasoning, Salt and Pepper to taste

Cook Sausage with 1/2″ water in covered frying pan until water cooks out and sausage begins to brown.  Remove sausage, keeping them warm.  Heat olive oil in same pan and saute onions, broccoli and zucchini until just tender.  Add Fire roasted tomatoes and seasoning.  Pour vegetables into baking dish and top with italian sausage.   This dish is great for making ahead … just reheat at 350 F oven for 20 minutes before serving.

Serves 4 at approx. $4 per serving