Paleo BBQ Time!!


Memorial Day is  days away, 4th of July approaching & lots of picnic opportunities in between!! I have a few favorite things that I love to make  for every picnic or summer-y event! It’s easy to figure out that obviously you are cooking meat of some kind, burgers, chicken, etc…but then it comes to the side dishes! I sometimes get stuck! Can’t look to potato or pasta salad for refuge!!!! WAH! Here are some of my most popular side dishes that a very much BBQ worthy!

Paleo “Potato” Salad:


2 bags of frozen organic cauliflower (whole foods, $1.99)

2 celery stalks, diced

4 ish TBSP finely chopped red onion

3 hard-boiled eggs, cooled & chopped

1 tbsp parsley, optional (i don’t like a lot =()

sprinkle of sea salt & pepp

2 heaping TBSP (or to taste) paleo or homemade mayo, or store-bought organic mayo will do (trader joes makes a good one!)

1 heaping TBSP (or to taste) Dijon or regular mustard (i like regular!)

I have made this recipe a dozen times, and using raw cauliflower, which you can do, it’s just more work! I’m all about working smarter not harder! =) If using raw, cut up into pieces & de-stem. Steam until tender. With the frozen it’s much easier. I open up the two bags, but into microwave safe dish with a splash of water & microwave (I know, cavemen didn’t have microwaves, give me a break….) for about 10 ish minutes. You just need them to defrost. Set the cauliflower aside to cool slightly. This is the most time-consuming step other than hard boiling eggs! Easy right?! Anyway…drain your cauliflower, then add your celery, onions, chopped eggs, mayo, mustard, s&p! (If you want to add parsley, do so now) BAM…DONE! Refrigerate until cool & ready to serve! There you have it…the most delicious “Potato” salad EVER! ENJOY!

Broccoli Salad:


About 2-3 large heads of broccoli, chopped into bit size pieces

5 pieces of bacon, cooked, chopped, SAVE GREASE!

1/4 cup red onion, chopped

1/4 cup raw sunflower seeds (sub pumpkin seeds)

1/2 cup dried cranberries (sub raisins)

1/2 cup raw sliced or slivered almonds

1/4 cup red wine vinegar


You can cook your bacon, however you normally do. I always do it on a foil lined baking sheet in the oven until crispy. Less mess!!!! Cook your bacon until crispy & set bacon aside, but reserve the bacon grease! In a large bowl, add your raw broccoli, onion, seeds, cranberries, almonds, red vinegar, chopped bacon & add the bacon grease….YES ADD THE GREASE IT IS DELICIOUS!!!! =) Add some S & P to taste! Mix up carefully, i tend to overfill my bowls! It should all be coated nicely with bacon grease & vinegar. If it still looks a little dry, you can add some EVOO or a splash more of the red vinegar! Keep refrigerated until ready to serve & give a good mix up before serving!

Cole Slaw:

I don’t actually have a recipe to share for this, but I do have some links for Paleo Coleslaw that look delicious & which I will be making for this Memorial Day! YUM! (DOESN’T USE MAYO) (DOES USE MAYO, can sub 1-2 bags of pre-made coleslaw veggies, instead of doing all this work!)

Now that you have your side dish recipes & ideas, get your burgers, hot dogs, chicken, whatever you wish!!!! I will probably do a fruit salad or some watermelon as well. Maybe some of my homemade popsicles?!?!

paleo popsicles




Paleo Flax Sandwich Bread

Hmm….you may be thinking that this is quite a contradiction…well my friend you have read correctly, PALEO…SANDWICH…BREAD! =) I have been making this bread for a loooooong time, with multiple variations, additions, etc. I don’t know why I have waiting this long to post the recipe!! (Maybe I just wanted to keep posting pictures of it & you be jealous?!?!! GASP!) Well, the time has come & I’m ready to play nice…WAH! Flax is the main component of this recipe & has many awesome benefits! Flax is loaded with fiber, about 8 grams per TBSP! (Beware newbies…this makes you quite regular! ;)) Flax also is a plant source of Omega-3! SUPER AWESOME! It has also been linked to reducing the risk of breast cancer in women & prostate cancer in men! Um…need I say more?!? START EATING!!!! I’m ready to share now ;))


Paleo Flax Sandwich Bread:

2 cups reg or golden flax meal (or 1 cup flax, 1 cup almond flour, this gives your bread a more milder taste which may be more enjoyable=))

5 beaten organic eggs

1 TBSP baking powder

1 TSP sea salt

1/2 cup water

1/3 cup EVOO (or oil of choice!)

Herbs of choice (optional)

Preheat oven to 350. In one bowl beat your eggs, add your other wet ingredients. In a larger bowl add your dry ingredients. Add wet to dry & combine with whisk! Let sit for one minute to thicken. Grease a 9×13 baking sheet & pour mixture onto sheet. Bake for 20 minutes until golden! Let cool & cut into bread slices! (Whatever size & however you want!)

I typically use this bread for sandwiches, chicken, turkey, tomato, mustard…..or even egg sandwiches! I also sometimes toast a piece, put some sunbutter & bananas on it! YUM!

&& there you have it folks…bread in a paleo world…magical isn’t it?! ❤

Paleo Fish Tacos with Avocado Cream Sauce

cinco catOkkkkkkk here I am! I am back from a short blog break. With all of the Easter craziness & work & blah blah blah….I haven’t really made anything blog worthy! (GASP!) Thank the lord for Cinco de Mayo!!! I obbbbbbviously has to make something special for this fun day! ❤ Doug happens to love fish tacos, but we don’t commonly eat them. (Flour tortillas…not happening!) I wanted to make this tasty dish, Paleo style of course! This dish actually has a few different things you’ll have to make…but it’s easy I promise! Let’s get started!!

fish tacos


1.5-2 lbs wild caught Cod (Big Y on sale, $4.99/lb…delish!) (I made extra for leftovers!!!)

1/2 cup lime juice

1 tsp sea salt

1 tsp cumin (just a few shakes…not so serious!!!!!)

1 tsp chili powder (just a few shakes!)

1 tsp ishhhhhh garlic powder =)

1/2 cup unsweetened shredded coconut

1/2 cup almond flour

1 egg, beaten

Place your raw fish in a 9×13 glass baking dish. Pour lime juice over the fish, then add salt, cumin, chili powder & garlic powder. Cover with plastic, put in fridge to marinate for a few hours. After it has marinated for a while, cut the fish into strips, let’s sayyyyyyy 1 inch (ish..hehe!) by 4 inches?? Mix your coconut with almond flour & a pinch of salt in a dish. Dip each piece into egg, then coat each side with the almond, coconut mixture! Line the pieces up on a baking sheet lined with parchment. Broil on high for about 5-7 minutes each side, until fish is cooked through & crust is golden-y brown!

Avocado Cream Sauce (Beyond amazing….)

I’ve seen this before for like an “Alfredo Sauce”…this just has a citrus-y kick!

1/2 cup raw cashews (soaked for a few hours)

1 small avocado

1/8 cup lime juice

pinch or so of cayenne (how hot can you take it?!?)

1/2 tsp salt

After you have soaked your cashews, you can drain them. Keep the water & set aside from the cashews. In your food processor, add the cashews with about 1/4 cup of the water. Puree until smooth. Add the avocado & the remaining ingredients & pulse until smooth. Add a TBSP of water to the mix as needed to get a smooth saucy consistency! Makes about 1 cup! (Store in refrigerator, I put it on my grilled chicken for lunch the next day!)


I used my favorite tortilla recipe, just double this for 6 tortillas!

Once you have your tortillas, cream Sauce & fish made…you can start your assembly! I put a tortilla down, added some shredded romaine, a piece of fish & some Avocado Cream Sauce & there you have it!! Doug added some salsa to his! I also served some Black Rice on the side…which is soooo yummy! (Trader Joes) Also, the sauce & the tortillas can be made ahead of time & simply stored in the fridge. I prefer the tortillas cold, but you can reheat them. To save time, you can pre-batter the fish & just cook it when you are ready for din din! It cooks very quick! I know there are a lot of ingredients & directions, but once you get going it’s super easy….and soooooo worth it! Enjoy!