Articles Tagged paleo recipes

Whole30/Paleo Day 6-17

by bosssanders on September 17, 2012 with no comments

I’m not really the type of girl who posts photos of her food daily…  it has a little to do with not wanting to take the time to do it and most to do with the fact that I remember photos as I’m taking the last bite.  Oops.

Oh well.

We are really liking Paleo/Whole 30 type of eating and believe we’ll stick to the main jist of it all even after the month is over.  We’ll move over to a more Paleo way of eating (right now, we aren’t cooking with ANY sugars…not even agave, stevia, etc) and we won’t feel bad if we sometimes have a little cheese or just a little bread or a piece of cake.  I’ve actually been looking for recipes like these for a long time (over a year) and just figured out recently that it’s classified as Paleo/Primal.  I had an idea of how I wanted us to eat in my head but didn’t know what to call it!  I love that we found it and it’s so much easier when it’s lumped into a category…makes it easier to find recipes!

Anyhow, let’s link you up with some goodies we’ve tried, shall we?

Budget Friendly Balsamic Mustard Chicken and Oven Roasted Veggies by Everyday Paleo – This was an EASY meal and absolutely DELICIOUS!  The kids gobbled it down as fast as they could and wanted seconds!  We will definitely be cooking this again…plus, it was easy and pretty inexpensive!

For “desserts,” we occasionally have kiwi, grapefruit, pineapple, banana, etc.  On a couple of occasions I actually have made (and loved) the Fruit Parfaits and Fried Banana Pudding from Sarah Fragoso’s Everyday Paleo Family Cookbook. (Sidenote: We really really really like her cookbooks!  The 2 “desserts” didn’t use any “natural” sugars…it was just preparing the fruit/coconut milk/spices we were eating separately to make something that seemed more like dessert!)

Buffalo Beef “tacos” – For the adults, we season beef with Frank’s Hot Sauce and wrap in large lettuce leaves with tomatoes and avocados.  For the kids, we omit the hot sauce.  We serve them with sauteed veggies and are good to go!  Quick and easy!

Buffalo Chicken with Veggie Strips/Fries – Bake chicken wings, coat with Frank’s Hot Sauce.

For veggie strips/fries:

1. Preheat oven to 425 F

2. Cut carrots and zucchini/squash into strips of about 3 in long and about the width of your pinkie-ish.

3. Line a baking sheet with tinfoil and a light layer of olive oil.

4.  Season with salt and pepper, cumin, and paprika

5.  Bake for about 20 minutes or until tender, turning about half-way through.

6.  Eat.

Yummy Chicken Pasta – my mother in law informed me that the photo for this one looks “disgusting,” so I’m working on creating a new one for you… but, I urge you to try it.  It’s really really good.  It’s another one of our favorites!

More Southwestern Frittatta – We also took this to a gathering and it was a pretty big hit!  Love having leftovers for lunches and suppers!

Breakfast for Supper - Eggs, bacon, tomatoes, sauteed veggies

And, if you’re like me and “on the go” for breakfast/lunch and don’t have time to whip up a culinary wonder every time…check out this link for some GREAT time saving tips and ideas!!

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Delicious Chicken Pasta With Creamy Red Pasta (and, it’s Paleo friendly!)

by bosssanders on September 11, 2012 with 2 comments

This is one of my hubby’s creations – but it’s one of our favorites!!


1 c coconut milk (full-fat).  Our favorite brand is the Thai coconut milk.
1 c tomato sauce (make sure it doesn’t have added sugar, etc)  We buy Hunt’s.
Chicken Breasts (4-5), boneless and skinless
1 can of artichoke hearts, chopped
Your choice of seasonings
Salt and Pepper

Optional – spaghetti squash cooked and threaded or Cauliflower (riced)


Bake chicken in oven until done.  While chicken is baking, cook bacon until it reaches desired tenderness.  Put bacon to the side.

Place mushroom slices in a pan and saute, seasoning with salt and pepper to taste.  Add in the chopped artichoke hearts and cook for approximately 1 minute.  Then, add in the tomato sauce and coconut milk, stir to mix.  Add chicken and bacon, cut into smaller pieces and add into pan.  Add in your choice of seasonings and cover with a lid and let it simmer for approx 5 minutes.

Serve alone or over cooked spaghetti squash or riced cauliflower.

This recipe is one of our favorites!!  We are super excited by how easy it is and that the kiddos (and we!) love it!  We also love how versatile it is and that it fits within the Paleo frame of eating.


Day 3-5 (Paleo)

by bosssanders on September 6, 2012 with 2 comments

Rora (3 years) and myself gearing up to chop onions!  (Disclaimer: I chopped, she stirred.)

We’ve had some great meals the past few days – but, we weren’t creative and mainly just stuck with the recipes.  I’m going to post their photos with credits to them AND a link to the original recipe, so click the link below the photo if you want to see their recipe.


First up is the Pork Avocado Cream Enchiladas from PALEOMG – and honestly, it wasn’t my fave.  I don’t know if it was the green-ness or the pancake texture of the “tortillas”.  The kids weren’t really huge fans, either.  i did have leftovers the next day and used salsa verde instead of the avocado cream topping and liked it much better.  I also liked the tortillas warmed over better.  The kids…did not eat it (and they aren’t generally picky).  The meat was SUPER tender and we had tons left over, so I froze some of the meat and then used some of the other for eating with fresh veggies.  Because I am ALL ABOUT leftovers and saving some money :)


Next, we tried the Southwestern Frittata from Everyday Paleo.  I doubled the recipe and made 2 – one to keep out and eat and one to freeze.  Loved having this around for snack/lunch/breakfast.  Another plus?  The kids ate it!


We actually made our Chicken Sliders WITHOUT the homemade paleo-ish buns.  Although, I look forward to trying them :)   These were really good…except, trying to save money, we decided to use chicken we had and cooked and chopped it super-fine.  You really do need ground chicken to make them stick together and look all pretty.  Tasted the same, which means they tasted great anyhow…but, still!  We will definitely do these again.  My girls loved these!


Tomato Cream Chicken Sausage ‘Pasta’ was last night and it came from PALEOMG, also.  Pretty yum, except the kids weren’t too impressed.  We would definitely try it again, though.


We’ve definitely CHOSEN to carefully frame this Paleo/Whole30 adventure in a specific mind-frame of THIS IS NOT A DIET.  THIS IS A CHOICE.  We are doing this for us…therefore, we cannot “cheat” – simply because, how do you cheat when it’s something you choose?  So, let’s say after our initial 30 days of healing, I want to have coffee with a friend one day…or there is a wedding…then, we can CHOOSE and not feel guilty.  Pretty liberating, if you ask me!

Sarah Fragoso heard about our Paleo Adventures and was super-excited for us, so she sent a couple of her awesome cookbooks to check out – and they rock!  I have to say, if you are new to Paleo or just want to consider changing some things, her books are a MUST-READ.  I loved reading about her personal story and the things she’s overcome and loved her down-to-earth no-nonsense approach to the “Why Paleo?” question.  In her book, Sarah also talks about “eating non-Paleo” occasionally and I love the fact that she takes time to note that if you DO choose to fall off the wagon, just don’t fall into gluten!  Why?  Because, in short, it takes 10-20 days to get back out of your system.  You’ll want to read her book for more info on WHY you don’t want some of this stuff in your body as I won’t dive that deep into it here, but for the first time EVER, I actually read the front of the cookbook!  And, enjoyed it!

So far, I’ve learned that we really need to work on being more prepared.  This first week has really shown us some great things that we can work on to make this go fabulously!  First of all, we can save ourselves tons of time if at the beginning of each week, we cook some meats (sausages, bacon, beef, chicken) and chop up veggies and store them separated in the fridge.  Then, in a moments notice, we can mix up salads, make frittatas, etc.  Also, making double of recipes we love and freezing!  Frittatas are awesome and can be made in all sorts of ways and are super easy for breakfasts and lunches.

We stay pretty busy here, so I like things that are super fast and convenient for lunches and breakfasts… leftovers rock.  We’ve also learned that it doesn’t have to be expensive at all.  At first, I planned around having a specific meal 3 times a day with corresponding recipes and we bought for that – I’d actually recommend doing that for anyone just getting started.  You can use your first week or half-week to see how much your family eats when you take out grains/sugars and yet, you are prepared if they eat more.  Personally, the meals we’ve chosen keeps us full and our meals are lasting us longer than we thought.  Plus, I notice the girls getting fuller faster.

We are trying some fun recipes because we see this as an adventure and an opportunity to break out of our cooking/eating rut and try NEW things in NEW combinations.  But, if you feel less-fun, you can cook hamburgers with most mustards, tomatoes, spinach, avocado, etc and eat with no bun and no cheese.  Eat with a side of some carrots and VOILA!  Or, you can do Salmon and asparagus.  If you are super picky…just read the whole30 guidelines and make sure those ingredients aren’t in your favorite foods (or sub them out)…and you are good to go!


Whole30 (Paleo) Day 1

by bosssanders on September 2, 2012 with 1 comment

Supper: Awesome Fajitas (see below for recipe)

Our intent was to start Saturday morning all Paleo… but, stuff happened and grocery trips had to be pushed back…so, we rolled with it.  Technically, we didn’t eat lunch at all and for supper, we busted out this yumminess.  We love it enough that we’ll definitely be cooking it again!!


  • 1.5 – 2 lbs. of chicken breast of consistent thickness, cut into strips
  • Tomato, sliced
  • 1/4 to 1/2 medium jicama, peeled and sliced into strips – it tastes a lot like a potato married an apple.  If it has brown spots all on the inside, throw it out.
  • 2-3 ripe avocado, cut up
  • 1 red, orange, and yellow bell pepper, sliced into strips
  • 1 large sweet onion, sliced into strips
  • 1 or 2 heads of Bibb or Butter lettuce – this will depend on your preference and how big the head is.  We only use 1.
  • Cumin, chili powder, freshly ground black pepper (liberal amounts of each)
  • Sea salt to taste
  • 1 bunch fresh cilantro (chopped)


  • Heat 1-2 tbsp of coconut oil in a pan (medium-high heat).
  • Once the oil is hot, mix spices together and sprinkle half directly into the pan.
  • Add chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.
  • Allow chicken to blacken and sear on both sides
  • In the same hot pan (with leftover spices), sauté the peppers and onions.
  • Use the spatula to scrape blackened spices off the bottom of the pan, stir them right in with the veggies.
  • When pepper and onion mixture is cooked to desired tenderness (3-5 minutes), remove from pan and transfer to serving dish.
  • Fill the bottom of your plate with large leafs of lettuce.  Lettuce can be torn to eat with a fork OR left whole to use as “wraps” for the fajita mixture.  Pile hot peppers and onion on top, surround with jicama, avocado and tomatoes.
  • Drop the chicken on top of the whole glorious pile, top with freshly chopped cilantro.


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