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So got the idea for this from Paleo Diet Lifestyle, but then just created my own version that I thought was a little less complicated so here you go!


4-6 Pork chops – bone in or bone out, I used bone out

2 ripe nectarines

1 sweet onion

Chicken Broth

Bag of frozen green beans

Coconut oil (or butter would work here)


Dijon Mustard

Dried Thyme

Salt and Pepper


Preheat oven to 400 degrees

First thing to do is get your pork prepped. Put out on a plate and on each side rub a dollop of dijon mustard, and then sprinkle over with salt, pepper, and thyme and rub into pork, then set aside.

In a stainless steel pan get a Tbsp. or so of coconut oil heated over medium heat

Get your onion and nectarines sliced up into chunks (I actually ended up cutting nectarine slices in half again, not shown in picture)

Now put the onion and nectarine slices into hot pan and sautee until nice and soft, about 5 minutes or so

When those are done, just remove from pan into a bowl and cover with foil, set aside

Now add another small dollop of coconut oil (or butter if that’s what you are using) to the pan and turn heat up to medium high, then put your pork in (if you have a smaller pan like mine do in batches) and sear on both sides for a few minutes each.

Once both sides are done move pork to a baking dish to go into the oven. You can cover in foil for easy clean up. Add to the pan just enough chicken broth to coat the bottom of pan. You could probably skip this step, but I think it helped keep the pork chops moist.

Now put into the oven for about 10-15 minutes – time will vary, I temped mine to 160 degrees.

While in the oven, make your green beans. Just take the pan you seared the pork in, including all of the dijon mustard left behind and get it heated back up, using a little chicken broth to deglaze the pan.

Now add your green beans to the pan and sautee, I added a little butter here, probably 1/2 Tbsp. and a little salt and pepper.

Once your pork comes out of the oven, let it rest a few minutes, then serve with nectarine onion mixture on top (you can reheat this quickly in the microwave if you want), and green beans on the side! Very yummy!

This was sooooo good! I got the idea to use zucchini instead of pasta off a few different sites, but winged it on my own with the sauce, and I must say given that this was a bolognese made in less than a half hour, I was impressed with myself : ) Now Michael’s grandmother (she is from Italy) might not have been impressed, but you never know!


Zucchini (5 smaller stalks only made 2 large portions of the zucchini, but the sauce serves about 4, I just froze our extra sauce, or you could make extra zucchini)

1lb. grass fed organic beef

1 jar of Organic Marinara Sauce (Look for one without added sugar if you can)

1/4 of an onion

1 Tbsp. crushed garlic

Garlic Powder


Basil (I used fresh, about 2 Tbps., but dried would be fine too I’m sure)

Salt and Pepper

Olive Oil

Parmesan cheese (optional)


Chop up onion and get zucchini sliced thinly (I used a mandolin for this, I think I will find a julienne peeler to make them more noodle like, but this worked fine)

Get a big pot of salted water boiling for your zucchini to go into, then get sauce going

Into a large skillet or pot, put a few Tbsps. of olive oil over medium high heat

Add onions and garlic to skillet and sautee a few minutes until onions soften

Add ground beef along with a little salt and pepper to skillet and cook until no longer pink

Then add your marinara sauce and stir in, reduce heat here to medium low

Sprinkle over the mixture salt, pepper, garlic powder, oregano and basil – don’t worry about exact measurements just a sprinkle over the top

Stir all together and let simmer while you cook zucchini, I covered mine for a bit, stirring occasionally

Once pot of water is boiling, add zucchini to pot and cook for about 5 minutes until zucchini is fairly tender, but you don’t want it mushy. Timing could depend on how think you slice zucchini so keep on eye on it.

Once desired tenderness, strain zucchini and put in a bowl. Toss with a little salt, pepper, and garlic powder.

Then combine together in a bowl by topping zucchini with bolognese and adding a little parmesan cheese if desired! You won’t miss the pasta! 

Michael and I had dance lessons last night until 8, so I wanted to make sure I had something ready to eat when we got home. This is when the crockpot comes in handy! This stew is easy and delicious!


1.5 pounds of beef stew meat

Bag of baby carrots

1 onion cut into chunks

About 6 cloves of garlic (I used pre peeled garlic from Trader Joe’s, you could use crushed garlic as well)

4 yellow squash

4 stalks of celery (I forgot to get these, but it is always good to add veggies)

1 cup chicken broth

1 cup red wine

1/2 Tbsp. Onion Powder

2 Tbsp. Minced Onions

Salt, Pepper, and Trader Joe’s Everyday Seasoning if you have it

I cut up all the veggies the night before


Put veggies in pot, then add meat on top of veggies. At this point you could seat the outside of the meat if you have time, but this is one too many steps for me in the morning, and I think it turns out well without doing that.

Season generously with salt, pepper, and everyday seasoning. Add onion powder, whole garlic cloves, and minced onion.

Add chicken broth (or beef broth) and red wine

Stir everything up and cook on low all day


Come home to this


And serve! So yummy!

I have to thank PALEOdish for this AMAZING recipe! I am a total ketchup fiend, but obviously it has sugar so try to avoid as much as possible. I did not miss the ketchup on these and that is saying a lot!! This served 2 of us, I made 9 mini burgers – I had 4 and Michael had 5.

Ingredients for burgers at link above, you will also need the below.

  • 2 Avocados
  • 3 spoonfuls of organic salsa
  • Sea salt, pepper, and cumin to taste
  • Organic, preferably raw, cheese, 8-10 thin slices (optional)


You will want to grate your carrots, onion, and zucchini (if you have it) or you can do what I did and just put it in my handy immersion chopper thing. Or food processor. Whatever makes it easy for you to make the veggies very small.

Then add to bowl beef, garlic, curry paste, cinnamon, salt and pepper and mix well

Make 8-10 mini burgers and put on a plate

In a skillet, heat a Tbsp or so of coconut oil (or other fat if you want), once hot put burgers into pan to cook

Cook for about 2 minutes on one side, then flip. If you are going to add cheese, add it now as it takes awhile to melt. Once cooked and cheese melted, set aside on plate.

Now quickly make your guacamole, just put 2 avocados in a bowl, with 3 spoonfuls of salsa, and season with a little cumin, sea salt and pepper to taste

Then serve mini burgers, topped with guacamole! I just added side of frozen butternut squash that I heated up with a Tbsp. of butter, salt and pepper. Enjoy! (and thanks again to PALEOdish!)

So I started out with this recipe from The Primal Palate as my guide, but then changed a whole bunch of stuff, but I’m guessing their recipe is delicious as well!

I had taken out some chicken breasts on Sunday night, I had a spaghetti squash on hand, and wanted something simple to make. Stir fry! This would have served 4, for us it was dinner and then leftovers for lunch, yum.


  • Chicken or beef – I used 2 large organic chicken breasts (Whole Foods has value packs you can buy which are great)
  • 1/4 cup almonds, chopped
  • 2 small or 1 large bell pepper sliced (I used 2 red)
  • 1/4 cup green onion, chopped (I didn’t have green onion, so used half a yellow onion, I think either would be good
  • 1/4 cup celery, chopped
  • 2 Tbsps. Coconut Oil (you could use butter here too I’m sure)
  • 1/4 cup rice wine vinegar
  • 1 tablespoon ground ginger (You could use fresh too)
  • 1 tablespoon minced garlic
  • 2 cups broccoli (I used 1 small bag frozen)
  • 2 cups Spaghetti Squash (I used all of a small one)
  • Sesame oil – 1 or 2 tsps
  • Coconut Aminos or Gluten free soy sauce (4 Tbsps)
  • Salt and pepper to taste
  • Cilantro and Lime to garnish (optional, but I like the flavor it adds!)


Chop up vegetables and chicken (you can also pour yourself a glass of wine here too!)

Poke spaghetti squash all over with a knife and then put in microwave for 5-10 minutes. My small one only took 5 minutes. It is done when it is soft all over the outside. Set aside to cool when it is done.

In a large skillet (biggest you have!) melt coconut oil over medium high and add chicken to pan, with some salt and pepper, and begin to sautee. To save time, I pushed my chicken to one side and added garlic and onion to the other side to soften up before mixing.

Continue sauteeing until chicken is cooked on the outside, then add celery, bell peppers, and broccoli to pan.

It will be pretty full at this point, but will cook down. Now add your rice wine vinegar, soy sauce, and ground ginger to skillet and sautee for a few more minutes.

While that is cooking, cut your spaghetti squash in half, scoop out seeds and scrap into bowl. Then add to skillet all of it if it is a small one, or half for a large one. Mix it in well with the veggies and sauce. For the last minute, add your seseme oil to pan and mix in.

Then serve topped with cilantro, crushed almonds and a little lime juice!

Side note here for those of you who care about my fashion posts: Today’s outfit post will be delayed until tomorrow as Michael took our good camera with him to Vegas and only left me with the spare who’s battery was dead. It is charging now, so hopefully I will be able to get some photos when I get home today (because I am finally wearing a dress!)

Onto the recipe:


About 2 lbs. pork tenderloin – but I’m guessing this would be good with any pork or chicken really

2 apples, cut into chunks

1 onion, cut into chunks

1/2 cup white wine

1/4 cup apple cider vinegar

3 Tbsp. gluten free soy sauce

1 tsp. powdered ginger

1 Tbsp. Dijon mustard

Onion Salt

Garlic powder


Salt and Pepper


Put apples and onions in bottom of slow cooker (I do all chopping the night before and just put pot in fridge)

Put tenderloins on top of the onions and apples

Sprinkle generously with salt, pepper, onion salt, garlic salt and thyme

In a bowl mix together soy sauce, white wine, apple cider vinegar and dijon mustard and pour over tenderloins (I promise it looks a whole lot better than this when you come home! )

Cook on low all day and come home to this

Then enjoy! Michael told me this was his favorite pork yet! I served along with soy-ginger green beans (just sauteed frozen green beans with 1 Tbsp. butter, a few splashes of Tamari sauce (gluten free soy sauce), salt and a sprinkle of ginger.

I just had some leftovers of this for lunch, even better today. Thanks to Mark at Mark’s Daily Apple for this recipe, I just made a few small changes.

Ingredients: (this seems like a lot, but it really isn’t, most of it you will already have on hand)

2 large chicken breasts or 4 chicken thighs, cut into bite-size pieces (I used thighs)
1 lb andouille sausage, cut into ¼ inch thick slices
1/4 cup olive oil, or 2 Tbsp Coconut oil or butter (I used Coconut Oil, I really like the flavor!)
1 cup onion, chopped
1 large bell pepper, chopped (I used one small green and 1 small red)
2 cloves of garlic, minced crushed (I used one tsp. crushed garlic from a jar)
1 14.5 oz can diced tomatoes, undrained (I used fire roasted tomatoes with green chile)
1.5 cups chicken stock (I wanted mine to be a little soupier, so I used 2.5 cups, start with 1.5 and then add until you get consistency you like)
1/2 tsp dried leaf thyme
1 tbsp parsley (fresh is preferable, but dried will do in a pinch!) (I didn’t use any parsley in mine, I would say optional)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp (I used a 1lb. bag of frozen, already cooked shrimp from Trader Joes, tails off) 
Salt and Pepper to taste


In a skillet, heat coconut oil or fat of choice. Then add diced chicken and sautee about 5 minutes or until at least outside is cooked.

Then add onions, peppers, garlic, and sausage tot he skillet and sautee until onions are soft

Then transfer what is in skillet to a large pot and add canned tomatoes, chicken broth, chile powder, thyme, salt and pepper. Simmer for about 20 minutes stirring occasionally.

While that is simmering, make cauliflower rice. This is so easy – just stick cauliflower heads into a bowl, microwave for 2 minutes, then put in blender or food processor and chop until a rice like consistency. It will look like this:

Then add that to the pot and stir in. Now if you have frozen shrimp, I would add them now as well, if they are defrosted or fresh, I would let cauliflower cook for about 10 minutes and then add shrip for another 5. So 15 minutes at this stage. (You can also add more chicken broth at this stage if you would like a more liquidy jambalaya. )

And serve! This was so yummy!

This recipe is originally from PALEOdISH and it was delicious! It made a big pot and I am very excited for my lunch leftovers today! This wasn’t originally made in the slow cooker, but I think just about any soup or stew recipe can be made in the Crockpot so I made a few changes to this and it was ready when I walked in the door last night!


  • 1 pre cooked Rotisserie chicken from grocery store (or cook your own, this was just easier for me)
  • 6 cups of chicken broth for stew consistency, 8 cups for soup consistency, I went with 6
  • celery, onion, carrots and sweet potatoes (I used yellow squash instead of celery because that is what I had on hand. I used just 1 sweet potato to keep the carb content low still,  a bag of baby carrots, and 1 sweet onion)
  • 1 can diced tomatoes
  • 1 can coconut milk (Organic, full fat)
  • 1 lime -squeezed, plus some zest
  • 1 tsp Sambal Oelek (chili paste)
  • 3 tsp curry paste (I used Thai green curry paste)
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • sea salt and fresh ground pepper


Night before you are going to cook, chop veggies and put in crock pot and refrigerate. I also pull out all the cans and spices I need the night before so they are ready to throw in. Also shred rotisserie chicken and put in container to refrigerate.

In the morning, pull out the pot and add chicken to veggies. Add some salt and pepper at this point. Then add the can of tomatoes, the coconut milk, the chicken broth, and all of the spices, lime, and chili/curry paste. Add a little more salt and pepper and then stir to combine everything.

Cook on low all day and come home to this!


I will confess as much as I give Michael a hard time about trying new things, I don’t think I have ever actually been to an Indian restaurant! I just don’t think it looks very good! So not sure why I decided to give this a try, I think it was mostly because I picked up some curry powder at Trader Joe’s and wanted to use it. But let me tell you, I have been missing out. This is honestly the best thing I have made so far I think. It was so easy and so delicious, please give it a try and let me know what you think! And the cauliflower “rice”? This will now be a staple in our house, it was way easier than making actual rice, and of course, doesn’t cause the unwanted blood sugar spikes. Can’t wait to try it in place of potatoes as well.

I have Mastering the Art of Paleo Cooking to thank for this recipe. As this was my first foray into Indian cooking, I followed the recipe pretty exactly except for a few small changes based on what I had in the kitchen.


Pound or so of free range organic chicken thighs or breasts, diced into about 1 inch pieces (I used thighs)

1 medium onion, diced

11/2 tsp. of crushed garlic

1/2 to 1 tsp. red pepper flakes (less or more depending on how spicy you want)

1 can organic full fat coconut milk

1 cup chicken broth

2 Tbsp. Curry Powder

2 Tbsp. Coconut Oil (You can use Olive oil or butter if you don’t have Coconut oil)

Salt Pepper

For Cauliflower:

1 bag cauliflower florets or 1 head with florets and stems cut up

1 Tbsp. of butter


In skillet, heat 1 Tbsp of Coconut oil

Add chicken pieces to skillet, along with a little salt and pepper and sautee until cooked

Now remove chicken from pan into a bowl on the side

My chicken had some excess water/juices in the pan, if your has this, pour out and add another Tbsp of coconut oil to pan

Then add diced onion and garlic to pan and sautee for about 5 minutes until onion is soft

Then add to skillet coconut milk, chicken broth, red pepper flakes, curry powder, and a little salt and pepper. Stir together and then add chicken back to skillet.

Bring to a boil, then lower temperature and simmer for about 10 minutes, stirring occasionally

About 5 minutes before that is done, make your cauliflower “rice” to serve your curry over, this is so easy

In a microwave safe dish, throw in your cauliflower, no water. Then microwave for about 1-2 minutes until just slightly softened. Put cauliflower in blender or food processor and chop it up to the texture of rice. Then put back in bowl, add Tbsp of butter along with a little salt and pepper and microwave for another minute. It should look like this.

Now divide “rice” into bowls and then scoop curry mixture over it. This was so amazing and I can’t wait to make it again!!

So another thank you for the inspiration on this one to Sleep.Love.Eat . What I love about sharing recipes is that you can take an idea, Joey got hers from someone else as well, and then change it for your needs, likes, and what you have on hand. I added carrots to this because I have ballet on Monday nights until 7:30, so like to come home and not have to worry about making a side dish. So if you come up with any variations on my recipes, let me know!

  • A big Pork Roast – about 3-4 pounds (Whole Foods didn’t have a shoulder so I got this instead)
  • 2 large onions, diced
  • 1 can of fire roasted tomatoes with green chiles
  • 1 cup of chicken broth
  • 1 small bag of baby carrots
  • 2 diced bell peppers
  • 2 heaping tsp dried oregano
  • 1 heaping tsp granulated garlic powder
  • 1 heaping tbsp chili powder
  • 2 heaping tsp cumin
  • Salt
  • Pepper

So on Sunday night I do all my prep work to make this easy to throw in the crockpot Monday before work

I chopped up my onions, bell peppers, and put those along with a bag of baby carrots in the bottom of Crockpot, then put in fridge

I also mix up my seasonings in a bowl so they are ready to go in the morning, just cover with foil

Then in the morning, I pulled out the pot from fridge along with my roast. I put some salt and pepper over the veggies. Add can of tomatoes and cup of chicken broth. Then take the roast and rub the spices all over one side, then put that side down over the veggies and use the rest of the rub on all sides of the roast, along with a little salt and pepper. Fat side should be up.

Then cook on low all day and come home to this!

Enjoy! (I ended up garnishing with a 1/4 avocado and a dollop of organic sour cream, but those are optional)

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