Glowing Green Smoothie

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The easiest way for me to make sure I’m getting more fruits and veggies into my diet is blending lots of them all together. This blend seems popular among the green smoothie believers; and it does taste better than it looks thanks to the banana and all the other fruit. You can add some coconut oil to the mix or chia seeds if you’d like. I keep mine pretty simple 🙂 Thanks for reading, enjoy!

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Glowing Green Smoothie – adapted from Kimberly Snyder

  • 1/2 cup water
  • 1/2 a lemon, juiced
  • 1/2 head romaine lettuce, cut into chunks
  • 1/2 cup baby spinach
  • 2 celery stalks, cut into chunks
  • 1/2 apple, cut into chunks
  • 1/2 pear, cut into chunks
  • 1 small banana
  • ice
  • chia seeds (optional)
  • coconut oil (optional)

Directions –

Liquids first, followed by the softest/lighter produce and top with ice. Blend until it’s perfectly smooth – about 30 seconds.

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No Bean Turkey Chili

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Pinterest has saved the day several times in my kitchen. I had some produce that was passed its prime in my fridge, along with ground turkey that had to be used; and I even had a can of fire roasted tomatoes that I didn’t know why I purchased in the first place. I love how forgotten ingredients can become something so satisfying! Thanks for reading, enjoy!

Paleo Turkey Chili – adapted from Turtlewoman

  • 1 lb ground turkey
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 white onion, chopped
  • 1 zucchini, chopped
  • 2-3 cloves garlic, minced
  • 1 – 28 ounce can of fire roasted tomatoes
  • 1 1/2 TBSP DIY taco seasoning (*recipe below*)
  • 1/2 cup water or stock
  • salt and pepper to taste
  • Avocado for topping

Directions –

  1. Add ghee or cooking fat of your choice to a 5 quart soup pot over medium/high heat. Saute the onions for about 3-5 minutes, then add the bell peppers and cook for another 3 minutes. Then add the minced garlic and chopped zucchini. Continue cooking for about 3 more minutes. Set the cooked veggies aside.

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2. Add more fat to the pan and brown the turkey over medium heat, stirring to break up. Season lightly with salt and pepper. Once the meat is cooked through, add the veggies back into the pot and pour the tomatoes, water and seasoning over all. Stir to combine and bring to a boil. Turn down the heat to a simmer and cook for about 30 more minutes.

3. Stir periodically while it is simmering. Taste and adjust seasoning if needed. Serve with chili toppings of your choice – I added diced avocado!

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DIY Taco Seasoning – adapted from Against All Grain

  • 2 1/2 TBSP chili powder
  • 1 1/2 TBSP sea salt
  • 1 1/2 TBSP ground cumin
  • 1 TBSP dried Mexican oregano
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp ground coriander
  • 1-3 tsp cayenne pepper
  • 1/4 tsp ground black pepper

Directions –

Mix all ingredients together thoroughly blended. Makes 1/2 cup.

Polish Sausage, Potato and Kale Soup

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Whenever it’s even a little cooler here, I like to take advantage. This winter has been so mild that it feels more like spring/early summer. Sometimes I wish for cooler air, but then I see the pictures of what Northerners are dealing with. I’m a lightweight when it comes to temperatures below 75!

This is a dairy-free, “creamy” soup but you can substitute unsweetened coconut milk with heavy cream or half and half. In my experience, the coconut milk doesn’t make the food taste “coconutty”. Thanks for reading, enjoy!

Sausage, Potato and Kale Soup – adapted from The Candid Appetite

  • 1 pound Polish sausage
  • 2 tablespoons ghee or olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon freshly cracked black pepper, plus more to taste
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 large bunches of kale, stemmed and chopped
  • 1 pound red potatoes, sliced
  • 8 cups homemade chicken stock
  • 1/2 cup unsweetened coconut milk or heavy cream

Directions –

1. Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.

2. Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks.Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.

3. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side. Enjoy!

Pumpkin Spice Bread

The apple spice bread I made two days ago is already gone… I did give my neighbor an entire loaf, so I’m not that much of a glutton 😉 As expected, the bread tasted much better the day after I made it, especially when I topped it with Kerrygold butter and popped it in the microwave! So good and none of the guilt or bloat.

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I used the exact recipe, but exchanged the apple sauce for pumpkin puree – easy swap and an even tastier product! Thanks for reading, enjoy! 🙂

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Weeknight Roast Chicken

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I love roast chicken! This was the most simply seasoned chicken I have ever made and also the quickest to roast. The pan sauce came together so easily while the finished bird was resting. I loved every bit of this meal and I would gladly make it weekly if my family let me 😉 Instead of typing up all the recipe here, I’m posting a link to where I found it at Nom Nom Paleo (I love that name). Over there you’ll get to see step-by-step photos and extra tips and tricks. Thanks for reading, enjoy!

**Weeknight Roast Chicken Recipe**

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Apple Spice Bread

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Yum! This was my first attempt at grain-free, gluten-free, refined sugar-free baking… that’s a lot of “free”! 😉 I am so used to baking with flour that I was slightly apprehensive about how this recipe might turn out. I was relieved when this baked up beautifully light and soft. The kids and I, (well, mostly I), ate a whole loaf today. Instead of making one large loaf, I made three minis, cooled them completely, then wrapped them and stored them in the refrigerator. I know I’ll make this again and I’ll have fun trying out new coconut flour recipes soon. My next experiment will be testing this same recipe, but swapping the apple sauce for pumpkin puree. Thanks for reading, enjoy!

1Ingredients, minus the vanilla extract.

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These popped out of the pan nicely after cooling for 15 minutes. I love my USA Pans! 🙂

Applesauce Spice Bread – adapted from Au Naturale Nutrition

  • 6 eggs
  • 3 Tbsp coconut oil, butter, or ghee (melted)
  • 1/2 cup raw honey or maple syrup
  • 1/2 cup unsweetened, natural applesauce
  • 1 Tbsp vanilla extract
  • 1 Tbsp molasses
  • 3/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 Tbsp pumpkin pie spice

Directions:

Preheat oven to 350. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Pour wet ingredients into dry and blend until evenly combined. Grease pan(s).  Pour batter into 3 mini loaf pans or 1 large glass loaf pan. Bake for 35-40 minutes in mini pans.  Bake 65-70 minutes for 1 large loaf. Allow to cool completely.  Store in fridge.

Maple Roasted Chicken and Sweet Potatoes

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**Sorry for the lack of posting – things are much different in our house. My kids and I just finished our third week of homeschooling, so I have had to put the blog on the back burner 🙂 I will post when I can! Thanks for stopping by :)**

Quick Post: One of my favorite combinations is chicken and sweet potato – I practically live off of this pairing! This is one of the most simple and cheap dinners I have tried since I changed my eating habits, and it’s just so good. I love how crispy the skin becomes and I eat it unashamedly! 😉 Before I put the skillet in the oven, I browned up the skin in the pan on my stove – that’s optional, but I recommend it! Thanks for reading, enjoy!

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Maple Roasted Chicken and Sweet Potatoes – adapted from Honey, Ghee and Me

  • 2-4 chicken pieces (bone-in, skin-on)
  • 2 sweet potatoes
  • 1 yellow onion
  • 3 tbsp maple syrup (the real stuff- makes a huge difference)
  • 8 sprigs fresh thyme
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • 1/4 tsp pepper

Directions –

Preheat oven to 400 degrees. Begin by peeling sweet potatoes and chop them into one inch chunks. Chop the onions into a similar size and arrange the vegetables in the bottom of a baking dish. Pour in olive oil and maple syrup and season the chicken with salt and pepper. Toss to coat in the oil and maple syrup, and leave all the chicken and vegetables in one even layer. Top with thyme sprigs and bake for 1 hour uncovered, turning the chicken half way through cooking time.

Slow Cooked Pork Roast

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This was so simple and flavorful, makes a big batch and it’s so versatile. We’re using this pork for BBQ pulled pork sandwiches, but you could use some in one of my favorite macaroni dishes or these amazing taquitos. I don’t cook pork often enough, but after trying this recipe out, I’m sure add it to the rotation. If you follow the recipe link, you’ll see that there are a few different ways to season this up, but I chose the “plain” version so the leftovers would be easier to use. Thanks for reading, enjoy!

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**Potato Bun Recipe Here and Creamed Corn Recipe Here**

Slow Cooked Pork Roast – adapted from The Kitchn

  • 4 to 6 pound boneless pork shoulder or butt (or 5 to 7 pounds bone-in), trimmed of excess fat
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 tablespoons coconut oil
  • 1 yellow onion, sliced
  • 1 carrot, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 1/2 cups chicken stock
  • 2 bay leaves

Directions –

Preheat the oven to 325 degrees. Place a rack on the lower-third of the oven. Pat the pork dry with paper towels, and season with salt and pepper. Heat a large dutch oven over medium-high heat and add the oil. Sear all sides of the meat, add the vegetables and chicken stock and bring to a simmer. Once it simmers, cover and place in the oven. Bake for 2 to 4 hours, checking after the first two hours for “fork-tenderness” – My 4 pound bone-in roast was fall-off the bone tender at 3.5 hours. Transfer the pork to a large container. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones. For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce. Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer.

Paleo Spaghetti and Meat Sauce

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While sometimes I miss grains, I don’t miss the “bubble-gut” from eating them. Spaghetti squash can be a good replacement for pasta, especially if you cook it right. I have tried the “bake cut-side down”, (not my favorite – it becomes soft and mushy); and then bake “cut-side up” – my preferred method. I like a little bite to my finished “noodles”. Also, I recommend microwaving the whole squash for a few minutes before splitting in two. It softens the squash just enough to get my knife in without threat of losing fingers! Thanks for reading, enjoy!

Meat Sauce – adapted from Food.com

  • 1 pound Italian sausage
  • 3 -4 tablespoons olive oil
  • 1 large onion, chopped
  • 4 -6 garlic cloves, minced
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
  • 1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
  • 1 (28 ounce) can whole Roma tomatoes, undrained
  • 8 ounces sliced mushrooms
  • 1 carrot, shredded
  • 1/2 – 1  cup water (according to your desired consistency)
  • salt and pepper to taste

In a heavy bottomed stock pot or dutch oven, heat oil over medium high heat. Add sausage to the pot and break up Add onion, garlic, dried herbs and pepper flakes saute for 3-4 minutes. Add mushrooms and shredded carrots to the pot, cook for a few minutes. Add tomato paste and cook for 2-3 minutes more. Add canned tomatoes and water and simmer uncovered for 1 1/2 – 2 hours stirring occasionally. Season with salt, pepper and sugar. You can add more water if you prefer a thinner sauce.

Paleo Orange Chicken

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Quick Post: This was pretty good, but next time I’ll add less arrowroot powder for thickening. Thanks for reading, enjoy!

Paleo Orange Chicken – adapted from Paleo Cupboard

**shown with my modifications**

  •  1 lb. boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
  •  Sea salt
  •  Ground black pepper
  • 4 Tbsp. coconut oil
  • 3 cups steamed veggies, I used carrots and green beans

For the Sauce

  •  1 cup chicken stock or water
  •  1/2 cup fresh squeezed orange juice
  •  Zest of 1 large orange
  •  2 Tbsp. raw honey
  •  3 Tbsp. gluten-free soy or coconut aminos
  •  1 TBSP fresh ginger, minced
  •  Dash red pepper flakes
  •  1 Tbsp. arrowroot powder

Directions –

1. Season chopped chicken pieces with sea salt and pepper. Set aside.
2. To make the sauce, combine all ingredients in a medium size saucepan and stir to combine. Place over medium high heat and bring just to a boil, stirring frequently. Allow sauce to thicken and then remove from heat and set aside.
3. Place a large skillet over medium-high heat and add 1 -2 tablespoons of coconut oil and heat until it shimmers. Toss in the veggies and cook for about 2 minutes – remove them and set aside. Add the remaining coconut oil. Add the chicken pieces and cook for about 5-7 minutes or until nicely browned. Drain any excess fat from the pan and pour the sauce into the skillet. Add the veggies to the pan and stir to coat. Serve over roasted cauli-rice.