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. 😊


Our Paleo-ish Christmas!!!

It has taken me so long to put this together! Typing all  of this up is a breeze…but actually creating my Christmas menu was insane!!! This year, we are hosting Christmas Eve ANDDDDDDDD Christmas Day! EEK! We don’t have many people, but I still freak out about having enough food & make a million things because I get nervous!!!! Some of these recipes are my own, some were borrowed & some dishes are being brought! (Phew!) So here is my menu, for some inspiration AND some recipes for replication!!!! I hope this round up gives you some ideas! Enjoy!

Traditionally, fish is the end all be all of Christmas Eve. I’m cool with that…but like always, I like options!! So here is a look into what we will be enjoying on Christmas Eve & Day! So from start to finish…here are some of the stars! **Keep in mind, this recipes are geared towards a group of about 10 people! Adjust as necessary!

Pomegranate Pear Spinach Salad:


3 5oz containers of baby spinach

Seeds from 2 pomegranates

about 3/4 cubed grass-fed cheddar, optional

1 small red onion, thinly sliced

3/4 cup chopped walnuts

2 small pears, cored & thinly sliced

Dressing of your choice! I will be using my favorite balsamic vinaigrette, which can be found here:

Layer each of the ingredients on top of the spinach. Toss with dressing or leave it on the side!

Mussels in a Garlic Tomato Broth:


3 2lb bags of mussels, scrubbed clean

about 1/3 cup EVOO

1 onion, finely chopped

8 garlic cloves minced

1/4 tsp red pepper flakes, adjust to your liking

4 tbsp chopped fresh parsley

2 28 oz cans crushed tomatoes

2 cups vegetable broth

S & P to taste

Heat the EVOO in a large pot, add the onion & garlic, stirring occasionally until translucent. Stir in the rest of the ingredients, except the mussels. Bring to a boil, then reduce heat & simmer for about 20 minutes. Now, to the mussels…be sure to scrub & rinse them VERY well. You don’t want any sand or other bits getting into your sauce! While you are looking through & babying your mussels….check for any shells that are cracked or open. These you will definitely want to discard, as they are dead & NOT EDIBLE! If they are slightly open, but close when lightly tapped, those little guys are fine to steam! Add the mussels to the pot & bring to a boil, covered. Cook for about 3-5 minutes until shells open wide. You may need to take out some sooner than others. Discard any mussels that do not open after that time period. Put cooked mussels into a large bowl, with sauce & serve with some of your favorite Paleo Garlic Bread!!!! Bread recipe can be found here: **With this recipe, I cut into pieces, brushed with a fresh garlic & butter blend & broiled for a few minutes until crispy & brown! This is going to be wonderful dipped into the tomato broth!

Shrimp & Quinoa Casserole: I’m winging this one!! Recipe will be posted after! Sorry folks 🙂

Sautéed Green Beans with Almonds:


Serves about 9ish people

4lbs green beans, cleaned & trimmed

1 cup slivered almonds


This is probably the easiest side dish to make. Simply heat some olive oil in a large pot. Add the green beans & almond. You’ll only want to cook these until the almonds are toasted & the beans are slightly tender! They are good with a little crunch! Salt & pepper to taste!

Roasted Garlic Mushrooms:

4 packages portabella mushrooms (halved or quartered)

6 garlic cloves, minced

1/4-1/3 cup EVOO

S & P

1/4 cup balsamic vinegar

Combine all ingredients into a large bowl or a couple of ziploc bags. Make sure mushrooms are nicely coated with marinade, Let them marinate in the refrigerator for a couple of hours;

Cranberry Sauce:


see my earlier post…

Carrot Cake: see my earlier post…


Paleo Samoa Cheesecake:


1 1/2 cup almonds, roughly chopped in processor

1/2 cup pitted dates

1/4 cup unsweetened coconut

2 tbsp coconut oil, melted

pinch of sea salt

Add remaining ingredients to the processor with the almonds. Pulse until everything is combined. Press into a greased 9 inch springform pan.


3 cups of raw cashews, soaked for at least 5 hours

3/4 cup honey or agave

3/4 cup coconut oil, melted

2 tbsp lemon juice

1 T vanilla

pinch of sea salt

Caramel Topping:

about 15 dates, pitted and soaked in water for an hour

5-6 tablespoons canned full fat coconut milk

3 tablespoons water

1 teaspoon vanilla extract

pinch of sea salt

Chocolate Drizzle & Coconut:

1/4 cup dark chocolate

about 3 tbsp coconut milk

2 tbsp coconut oil

couple TBSP of toasted coconut flakes

**For the chocolate, simply melt the chocolate & the coconut oil/milk over low heat on the stove. Let cool for a few minutes and drizzle over the caramel. Finish with coconut!


Once your cashews have soaked, put them & all of the other ingredients into a food processor. Puree until completely smooth with no lumps. Pour into the crust & freeze for a couple of hours until set. Then we’ll add the topping, after you dates have been soaked, put them into a food processor with a tbsp or 2 of the milk. Begin to puree & add the remaining ingredients. Pulse until you get a rich creamy caramel!! If you still think it’s too sticky and thick, more coconut milk can be added! Spread over the top of the cheesecake. Follow will a drizzle of dark chocolate & toasted coconut! Put back in the freezer for about 20 minutes, then store in the refrigerator at least an hour before serving. This seems like a project to make, but so so so simple! No baking required! YUM! You will be amazed at how much this resembles cheesecake! CRAZY!

Gluten Free Oatmeal Chocolate Chip Cookies:

2 1/4 cup gluten free oats (I like trader joes brand)

1 tbsp arrowroot powder

1/2 tsp baking powder

1/2 cup unsalted butter, softened..(NOT melted)

2/3 cup coconut palm sugar

1 large egg

1 tsp vanilla extract

1 cup dark chocolate (chopped or chips)

1/2 tsp sea salt

parchment paper

Preheat oven to 375. In a food processor, pulse 1 1/4 cups of the oats until finely ground. Put into a large bowl & add the arrowroot, baking powder & salt. In another bowl, use a hand mixer to cream together butter & sugar. Add the egg & vanilla to butter mixture. Combine the two bowls & mix to combine. Add in the remaining cup of oats & the dark chocolate. This should form about 24 TBSP size cookies. Drop onto parchment lined baking sheet & bake for about 12-15 minutes until golden brown.

and here are two of my favorites from Elana’s Pantry:

Chocolate Cream Pie (to die for…)

Chocolate Pecan Pie (oh em gee…)

Ok…..phew! So after alllllll that, I am making quite a few more dishes. I just couldn’t get around to finishing up a written recipe!! We’ll also be having, turkey, ham, paleo eggplant lasagna (Lynns Deli, Branford) & stuffed clams! OH EM GEE! Mouth=Watering… I am crossing my fingers & saying a prayer to the food gods that this all comes together for the holiday!!!!



Simple Cranberry Sauce!

Well well….here we are again! Thanksgiving already!!!! && I’m making a turkey for the first time this year, eek!! What goes better with turkey than cranberry sauce?! Nothing!! I never liked that canned cranberry jelly business, but this my friends…this is the real deal! Tart, Sweet, Saucy….mmmmmm!!!! Oh & super easy. Literally 5 minutes. Way faster to make this than go to the store and buy that dang can. Puuuuulease! 😊

1 bag of raw cranberries (12-16oz)
1 cup of organic no sugar added apple juice (or orange if you prefer more tang!)
1 cup of your favorite paleoish sweetener! I chose coconut palm sugar, just cuzzzz! 😊

Add in all of your ingredients into a medium size sauce pot. Bring to a boil over high heat and boil for about 5 minutes. You’re going to hear the cranberries start to pop. After a few minutes, (while frequently stirring) take a fork or potato masher and start to crush the berries. Remove from heat & cool!! Can be made a few days in advance and store in the fridge! Makes about 3 cups. Happy Turkey eating! ❤️


Paleo Crockpot Beef Stew!

Lets face it…..Winter is coming….I know, WAH! On the bright side, we get to enjoy soups & stews & big pots of warm yumminess! Nothing better than that on a cold night!! I have been addicted to my crock pot these days, just throw it all in & in a few hours everything is delicious & the meat is falling apart! YUM! This stew is night & hearty, full of veggies & so tasty! It’s perfect to put together before you head out to work in the morning!


Paleo Crock pot Beef Stew:

1 yellow onion, sliced

4 medium carrots, peeled & diced

2 med/large parsnips, peeled & diced

4 cloves of garlic, minced

1 1/2 32 oz container beef stock

10 oz package of mushrooms, sliced

About 2.5 lbs of stew beef

1 lb frozen cauliflower, thawed & roughly chopped

S & P, to taste

4 tbsp arrowroot powder + 4 tbsp water

After the veggies are all chopped, this becomes super easy! Put the carrots, parsnips, garlic & onions on the bottom of the crock pot. Add the beef on top of that. Add the beef stock & a little salt & pepper. (you’ll add more later!) Cook on low for about 8 hours until beef is super tender. **When you are about 30 minutes from being done, add in the thawed cauliflower, the arrowroot mixed with water & some more S&P to taste! Mix it all together! Enjoy with some paleo garlic toast, OR piled on top of some Cauli-mash!!!! (I’m drooling….) Cheers! ❤

Paleo Chicken Pot Pie Casserole

Ohhhhhh hey!!!!! Doug & I just returned from the good ole state of Vermont!!! Gorgeous weekend of hiking, leaf peeping & more importantly, EATING! It was so cold up north, that when I got home this afternoon I was inspired to make something warm & cozy!!! Can you think of anything better than Chicken Pot Pie?!?!! YUM! I have made a Chicken Pot Pie before, with the whole crust situation, but this time I wanted to change it up! This is how Chicken Pot Pie CASSEROLE was born!!! What an amazing day! So anyway, this is a relative of the traditional dish, sporting a beauuuuuutiful crumbly top instead of the pie crust! =) Equally as delish…promise!!! ❤

fall leaves

Chicken Pot Pie Casserole:

Filling Ingredients:

image (3)

About 1 1/2 lbs chicken breast, cubed pretty small

4 small-med carrots, peeled & diced

1 yellow onion, diced

4 celery stalks, trimmed & diced

1 cup chicken stock, unsalted

3 garlic cloves, minced

3 tbsp ghee, butter or EVOO to saute in

2 heaping tbsp of arrowroot powder

3 tbsp tap water

Sea Salt & Pepper, to taste

Crumble Ingredients:


1/2 cup tapioca flour

1/2 cup coconut flour

3 tbsp flax meal

1 tsp sea salt

1 tsp garlic powder or other seasoning of choice!

1/2 cup water + 2 tbsp

Preheat oven to 350. Then start with a large cast iron skillet, or another pan that is oven safe. Heat the butter or EVOO over med/high heat. Add in the onions, garlic & carrots. When they start to get soft, add in the chicken to cook. When almost cooked, add in the celery & chicken stock & bring to a boil. Bring down the heat & simmer for 5 minutes. Add in your salt & pepper to taste. While this is happening, in a small bowl, combine your arrowroot powder with the water until fully combined. Add that mixture to the chicken mixture to thicken. Stir to evenly distribute & then remove from heat. Now for the crumble…..


In a mixing bowl, add the tapioca flour, coconut flour, flax meal, salt & seasoning. Stir with a fork to combine. Then put in the water & mix until you get a crumbly consistency! Sprinkle this over your chicken mixture & put into the over for 30 minutes. Then finish under the broiler for 2 minutes to get golden brown!! Enjoy on a cold night……or ANY night!! =)

image (2)


Paleo Crab Cakes with Tartar Sauce!

Ohhhhhhh the last day of Summer….so upsetting! =( I thought it was only right to serve a fresh tasty summer-y dish on this day! What is better on a summer day than crab cakes with tartar sauce & a fresh crisp green salad?!? NOTHING! Pure amazingness…. I also felt that this was a hearty comfort type food for my fellow Lurong Paleo Challengers. Something that was too good to be paleo (except it is!!!! yeeehaaw!) This meal can be prepped in the morning to make dinner time run smooth, this is a very simple dish to put together.  I hope you all enjoy as much as we did! Here we go!

Paleo Crab Cakes:

crab cakes

makes about 8 med-large patties

about 24 oz crab meat, drained (I used canned)

about 4 scallions, chopped (green & white parts are cool!)

a heaping 1/2 cup of flax meal (reg or golden)

1 tsp sea salt

1 tsp pepper

2 tbsp lemon juice

2 beaten eggs

EVOO or Ghee

Mix all of your ingredients together in a large bowl. Make sure the flax meal gets evenly distributed. Let mixture get cold in the refrigerator for about 30 mins-1hr. Take out & form about 8 patties. Heat a good amount of EVOO or Ghee over med-high heat in a large pan or skillet. Cook your crab cakes about 5 minutes on the first side until crispy & brown, flip & cook another few minutes until brown. Remove from pan & put onto a dish with a paper towel.

crab cakes 2

Paleo Tartar Sauce:

tartar sauce

1 cup Paleo Mayo (see recipe below)

3-4 small/med pickles,diced

about 1 tbsp fresh dill, minced

Mix all ingredients in a bowl until combined! Keep cold until served!

Add more salt or vinegar if necessary.

Paleo Mayo:

paleo mayo

Makes about a cup

1 cup olive oil (I’ve heard to use light for a lighter flavor, but I actually prefer the stronger flavor of Extra Virgin olive oil, your choice!)

1 whole large egg

1 tsp salt

juice from 1/2 lemon

1 tbsp apple cider vinegar


This is probably the easiest, most amazing way to make your own mayo. I can’t imagine why anybody would buy this in a store!! You’ll need a tall container, like a glass mason jar (wide mouth). Crack your egg into the jar, add in the oil & all of the other ingredients. (If you want to make this just for mayo, not tartar, feel free to add some herbs to make an extra fancy mayo!) Put your immersion blender into the jar down to the bottom & turn on for about 30 seconds. It will change so fast before your eyes, it’s amazing! You may notice a little oil not totally combined. Bring your blender up & down a bit in the jar to make sure everything gets combined. (Don’t spray mayo every where!) Store in an air tight container.


Happy Challenge Days!!!! ❤