Turkey Day!! 

Well, I feel like just yesterday I was meal prepping for LAST Thanksgiving! Where does the time go?!?! I will not be hosting Thanksgiving this year (boo hoo), BUT of course will be making a few dishes to bring along!! (control freak, I know!) It just wouldn’t feel right if I didn’t take part in the cooking festivities! We will be traveling out of town, so I have been trying to find some recipes that are not only Paleo & delicious..but that travel well & will be able to be reheated or eaten at room temp! I have made these dishes quite a few times & they’ve been nominated to be a part of the feast! Enjoy!
Butternut Squash Soup:


Dairy free

2 med/lg butternut squash, peeled, seeded & cubed

2 – 32 oz cartons unsalted chicken stock (or vegetable stock)

1 large yellow onion, sliced

1 cup coconut milk

S & P, to taste

1 tsp ground sage

1 tsp cinnamon

½ tsp nutmeg

Olive oil

Heat a couple tbsp of olive oil in a large pot. Sauté onions until they start to soften. Add in squash and stock. Bring to a boil and then down to a simmer for about 25 minutes until squash softens. Use an immersion blender (or carefully transfer a small amount at a time to a blender) to puree the squash & onions. Add in the coconut milk & seasonings. Stir to combine & add seasonings to taste.

Sweets & Beets:


A very easy & yummy, but messy side dish! Wear gloves! =)

6 large sweet potatoes, peeled & cubed

6 med/large red beets, peeled & cubed

1 tbsp fresh thyme, minced

1 tbsp fresh rosemary, minced

1 tbsp fresh sage, minced

About 3 tbsp olive oil

About 1 tsp sea salt

Preheat oven to 425. Combine sweet potatoes, beets, seasonings & olive oil. Toss to coat evenly. Place onto a foil covered baking sheet & roast for about 25 minutes unto the sweets & beets are soft. Finish with another sprinkle of sea salt if necessary!

Flax Bread Sausage Stuffing:


(Pic is before it’s baked to deliciousness) 

Thanksgiving just wouldn’t be the same without stuffing of course…This gluten free version is AH-mazing. =)

*1 sheet of my Flax Bread, cooled, cubed (1 inch cubes) & left out for a day or so to dry out (It will NOT dry out as much as traditional bread) (RECIPE BELOW)

1 lb mild ground sausage

4 celery stalks, diced

1 large yellow onion, diced

3 large eggs

1 cup chicken broth

¼ cup Italian parsley, chopped

½ cup dried cranberries ( fruit juice sweetened)

S & P

1 heavy tsp ground sage ( I like a lot!)

Butter, for cooking

Preheat the oven to 350. Cook the sausage over med heat until cooked throughout, breaking it up into small bits with spoon. Remove from pan & put into a large bowl. Add a tbsp of butter to the pan & cook the onions & celery until soft. Stir in the seasonings & add that to the bowl with the pork. Add the cubed bread to that bowl. In a separate bowl, whisk together eggs & stock. Pour that over the bread & sausage mixture & combine to coat everything. Add in cranberries, then pour into 9×13 baking dish. Bake for 30ish minutes until top starts to brown.

1-2 days before:

*Flax Bread:


1 cup ground flax

1 cup almond flour

1 tbsp baking powder

1 tsp sea salt

5 eggs

½ cup water

1/3 cup olive oil

1 tbsp honey

Preheat the oven to 350 degrees. Grease a 10×15 baking sheet. Combine all dry ingredients in one bowl. Whisk the eggs in another bowl, & add in water, oil & honey. Combine the wet and the dry ingredients. Spread immediately onto the baking sheet. Bake for 15-20 minutes until golden brown.

Cranberry Sauce:


*makes about 3 cups

1 bag of fresh cranberries (12-16oz)

1 cup apple juice ( no sugar added)

½-1 cup coconut palm sugar (or honey)

Add all ingredients to a medium size pot. Bring to a boil for about 5 minutes. You will see and hear the cranberries start to POP! After a few minutes, while frequently stirring, take a fork or potato masher and start crushing the berries until you reach your desired consistency. Remove from heat & let cool!

To me, all of these dishes scream FALL & THANKSGIVING. Right?!?! Of course you have to add a turkey into the mix to be legit! (easy right?!) The only thing missing is dessert! Not for long! =) I think Paleo Carrot Cake will accompany us this year!

Paleo Carrot Cake:

(2 layer)

3 cups Almond flour

1 tsp celtic sea salt

1 tsp baking soda

1 tbsp cinnamon

1 tsp nutmeg

1 tsp ginger

5 organic eggs

1/2 cup honey

1/4 cup coconut oil

3 cups grated carrots (peeling is optional)

1 cup raisins

1 cups walnuts or pecans

½ cup unsweetened coconut

Preheat your oven to 350. You’ll need 2 – 8 inch cake pans. Line the bottom with a piece of parchment cut into a circle, then grease bottom and sides. Trust me this will make your life much easier! Combine dry ingredients in a large bowl & wet ingredients in another. (without carrots, raisins, coconut or nuts) Then add wet to dry. Now add carrots, nuts, coconut & raisins! Split mixture between the two cake pans & cook for about 40 minutes. Make sure you check it with a toothpick to see if it’s done! Let cool, then add frosting!


I typically do a very basic frosting. Keep 2 cans of coconut milk in your refrigerator. Or you can buy just cans of coconut cream (trader joes). Let these get cold (overnight is best) Then open the cans, scoop out the firm cream. Put it in a mixing bowl, with a little cinnamon & some honey or maple syrup (not that fake crap). Whip with a hand mixer until fluffy! You can spread this between the 2 cakes, then top it with more frosting & maybe some toasted coconut!

(Check out that gorgeous collection of paleo noms!)

Well, we have come to what looks like the ends. Now I’m salivating & wishing I had carrot cake to eat for dinner. Sad. Won’t be long before the food prep begins! 

Happy Eating!! 😊





Chia Pudding & NEWS! 

Hey all!

I knows it’s been a while…butttttt here I am with some great news!  I will now also be sharing some love over at www.modernathletichealth.com. Woohoo!  Be sure to follow me over there to get awesome recipes & info for your paleo, health & wellness toolbox, soooo exciting! 😀 

Ok, back to food. I have a yummy treat sure to please. I’ve been making Chia Pudding for quite some time now & it is forever evolving. Or I just get bored.. 😎. Chia is so beneficial to include in your diet! Talk about a Protein, Calcium, Vitamin C, Potassium, Omega-3, blood sugar stabilizing powerhouse! (I’m out of breath…) Here is the latest version that I’ve been living on!
(I promise there’s pudding under there somewhere!)

Banana Chia Pudding:

(You may want to double this recipe!)

1/4 cup chia seeds (black or white)

1 cup full fat coconut milk 

1 (6-7ish oz) jar organic banana baby food (or 1 mashed super ripe nanner)

Pinch of cinnamon 

In a jar, add all of your ingredients except the chia seeds. Top with the seeds, put the top on and shake wilddddly! Refrigerate for at least 2 hours to set. Top this pudding with some whipped coconut cream and you will be in heaven! (Trust me.. Coconut cream is life.) 😀 


Simple Sunbutter Chocolate Chip Cookies

Wellll heyyyy!! Here is a quick little post…upon request! 😊 I’ve made tons of different versions of a chocolate chip cookie..this one is the fluffiest, creamiest yet! It shocks me every time how a seed or nut butter can work so amazingly in baking!! I make my own Sunbutter.. which is just sunflower seeds. (Unlike store bought has sugar!!) I hope you make these right now!!!


Sunbutter Chocolate Chip Cookies

1/2 cup coconut palm sugar
1 egg
1 tsp baking soda
1 cup of Sunbutter (or almond butter)
1 cup of dark chocolate chips (60% or higher)

Preheat the oven to 350. Whisk all ingredients together except chocolate chips. Fold in chips until fully incorporated. Scoop out about 12 tbsp size (I use ice cream scoop) balls of dough & drop on a parchment lined baking sheet. Press down gently to flatten slightly. Bake about 10 minutes until golden and fluffy!

Now how easy was that?! 😊

2 Minute Mug Muffin!

Good morning!! I woke up this morning, to snow, crazy! Anyway, that promoted me to fulfill my carb-y craving! What’s better than a muffin? 😊 I was being selfish, so I only wanted to make for one. Mug cakes are perfect for this!!!! (It includes a microwave, I know…just close your eyes 😊)

Cranberry Almond Mug Cake:
Makes 1 large muffin
2 tbsp almond meal
2 tbsp coconut flour
1 egg, beaten
1 tbsp almond milk
1 tsp almond extract
2 tbsp honey
2 tbsp dried cranberries
2 tbsp sliced almonds (optional)

Place all ingredients in a large microwave safe mug. Heat on high for 2 minutes. (This should be enough, if not, microwave another 30 seconds) Let cool for a few minutes. You can enjoy it right in the mug like this:


Or like this: (my preferred method) 😊


Last but not least…smother with some grassfed butter. Mmm!!! ❤️

Easy Hardboiled (but not boiled) Eggs!

This will just be a quick post, but I had
To share! Literally my life has been changed. I make hard boiled eggs all of the time. They are a perfect paleo protein snack. I’m in love. What I am not in love with is spending 35 hours peeling them after I’ve boiled them! I’ve tried the salt, baking soda, vinegar, poking a hole, praying, swearing, etc! 😊 So anyway to the point….

You will need:
Steamer basket
Pot w/ lid

Fill your pot with just enough water to create steam, but not submerge the eggs. Put over med-high heat with eggs in the basket and covered! Steam for about 20 minutes. (Alittle less for softer boiled eggs!) (Also, I fit 9 eggs into my steamer basket) When they’re done, run them under cold water for a few minutes to stop cooking.

The magical part is when you peel them…the shell comes right off!!!!!!!! No swearing or praying (eek!) necessary! My life has officially been made better. That’s all for now!



Nut Milk!!!

Hey there!!! So, I normally always buy my almond or cashew milk in the store, unsweetened, but full of preservatives and other sketchy ingredients. This weekend I was inspired to make my own. And now I’m so sorry I didn’t start sooner! It couldn’t get any easier. Here’s how it happened!

1 cup raw almonds or cashews (I did both kinds at the same time)
Filtered Water
Nut milk bag or cheese cloth

(*Thats it! How amazing 😊 )

Start by putting 1 cup of almonds or cashews in a jar, cover completely with water. Now for the fun part…let them soak for 8-12 hours. Eek! I know it’s long, but so worth it for a creamy delicious milk.

After you have so patiently waited, rinse the nuts in a strainer. Add your nuts and 3 1/2 cups filtered water in a blender. Blend for about 4 minutes until creamy and completely blended.

With almond milk, you’ll have to pour milk into the nut milk bag and squeeze out all of the liquid. With the cashews you can normally just drink it the way it is after it’s blended!

Store in a jar for about 4 days to a week! It does go bad quickly! 😊

*Don’t throw away the leftover almond bits. Set your oven on its lowest setting, dehydrate for about 3 hrs until completely dry & you’ll have almond meal!!



Hemp Protein Fudge!!

Sooooooo…I’m all about the post wod protein business, BUT I don’t like all of the whey proteins or the other protein powders that have a crap load of junk in them!!!!!! It’s totally unnecessary! I prefer to go with hemp protein. It doesn’t mix as well or come in a fabulous array of flavors…BUT it does the job! I was craving a sweet treat, and had just finished my hemp protein with coconut water serving (so yummy!), but wanted more! So here we have Hemp Protein Fudge! Oh, better yet…NO BAKE! 😊 5 ingredients later, this is what we have!

Hemp Protein Fudge:
makes about 12-16 1 inch (ish) squares
1/4 cup hemp protein powder
1/4 cup unsweetened cocoa powder
2 tbsp coconut cream (optional)
1/4 cup maple syrup (or honey)
1/2 cup coconut oil, softened

Now here’s the fun part…mix everything in a food processor, pour into a small square or rectangular container lined with wax paper & freeze for at least 2 hours!! Then you can enjoy your tasty creamy protein-y treat! Store in the freezer. 😊