Category Archives: Paleo

Easy, yummy dinner for the family

Yay. My kids, who don’t like spaghetti squash, INHALED this dinner. It was pretty easy….a great one to make ahead and I highly recommend doubling the recipe. You’ll want some leftovers of this one. Promise. I would also recommend adding more veggies to this dish. I added red pepper….next time I’ll add mushrooms, another red pepper and spinach.

Almost 5 Ingredient Pizza Spaghetti Pie

2 yummy veggie dishes

Roasted Sweet Brussels Sprouts and Grapes

4 to 6 Servings

2 to 3 lbs. Brussels sprouts, trimmed and halved

1 lb. red or purple grapes

¼ cup olive oil to coat

Kosher salt and freshly ground black pepper to taste

2 tsp. garlic powder, plus more to taste

1 cup grated Parmesan (or other hard, salty cheese) (omit for paleo)

• Place a rack in the center of the oven and preheat to 450 degrees.

• Toss sprouts and grapes in a large bowl with olive oil, salt, pepper and garlic powder. Spread in a single layer on baking sheet.

• Roast 20 minutes. Stir, then roast approximately 20 more minutes, until brown and caramelized.

• Sprinkle the cheese on top of the mixture, lower the oven temperature to 425 degrees, and continue to roast 5 to 10 minutes until the cheese is melted. Serve warm.

– See more at:

Garlic Rubbed Roasted Cabbage Steaks. If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover. This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour. Ingredients 1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices 1.5 tablespoons olive oil 2 to 3 large garlic cloves, smashed kosher salt freshly ground black pepper spray olive oil OR non-stick cooking spray Instructions: 1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices. 2. Rub both sides of cabbage with smashed garlic. 3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices. 4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper. 5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!


Seriously YUMMY. We served it over zucchini noodles and also over sweet potato noodles. YUMMY and so easy!



2 tablespoons coconut oil

2 medium onions, diced (about 2 cups)

4 cloves garlic, minced (about 4 teaspoons)

2 pounds ground beef

1 teaspoon dried oregano leaves

2 tablespoons chili powder

2 tablespoons ground cumin

1 1/2 tablespoons unsweetened cocoa

1 teaspoon ground allspice

1 teaspoon salt

1 can (6 ounces) tomato paste

1 can (14.5 ounces) fire-roasted, chopped tomatoes

1 can (14.5 ounces) beef broth

1 cup water


1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.


Try a meat combo by mixing ground beef with ground turkey, pork, or bison.

Make a double batch and freeze half so you have chili-on-demand.

Top with sliced olives, diced onions, and/or avocado slices.


Autumn Soup…YUM

Here is the recipe some of you requested from the open house. Enjoy!

AUTUMN SOUP                                                                                                      

Ready in about 1 hr. 15 min.

Makes about 8 cups


1 cup water

2 (13.75) cans chicken broth

1 unpeeled butternut squash

black pepper to taste

1 tbsp olive oil

3 cups sliced mushrooms

1 large onion (white or yellow), chopped

3 cups fresh spinach leaves

1 pound sausage (turkey or pork) casings removed

1-2 cups chopped broccoli


1. Preheat oven to 375 degrees F. Pour 1 cup water into 9×13 baking dish.

2. Cut butternut squash in half. Remove seeds. Place cut side down into baking dish.

3. Bake squash in preheated oven until squash is easily pierced with a fork, about 45 minutes

4. Meanwhile, heat olive oil in a large soup pot over medium-high heat. Stir in onion and cook until tender and transparent, about 5 minutes. Mix in the sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in broccoli.

5. Scoop out cooked squash and place in a blender or food processor. Pour half of the chicken broth in with the squash and blend until smooth, about 1 minute.

6. Stir squash mixture in with meat, onions, and broccoli. Stir in remaining chicken broth. Stir in mushrooms. If desired, stir in heavy cream. Simmer over medium heat for 10 minutes. Do not boil.

7. Add spinach and simmer for an additional 5 minutes.

OMG….one more tempting Turkey Day dish

Seriously, is your mouth watering just looking at this? From paleoOMG. Take a peek:

Healthy Thanksgiving Recipes! Yum Yum


Some of you are already testing out recipes for Turkey Day. Give these a go….you won’t be disappointed and your non-paleo family members will love these dishes.

Here’s a great stuffing recipe from Mark’s Daily Apple…..everyone’s fave from last year:

Rave reviews from a friend last year, I didn’t get around to making them, but want to this year. Bacon and Chive Sweet Potato Biscuits

Paleo Pumpkin Pie from my friend, Maren. YUM

Preheat oven to 350 degrees. For the crust, mix in 1/2 cup of almonds and 1 cup of pecans in food processor to chop finely. Add 4 tablespoons of melted butter or coconut oil, 1/4 teaspoon of salt, and 1/2 teaspoon of cinnamon. Mix together and press firmly against the bottom of a pie pan carefully pressing against the edges to make a pie shell. Bake for 10 minutes.

Meanwhile, mix together:

1 can pumpkin puree (15 oz)

2 tsp cinnamon

1 tsp vanilla

1/4 tsp ground cloves (don’t fret if you are missing one or two of the spices)

1/4 tsp nutmeg

1/4 tsp grated ginger

2 eggs

1/2 cup honey

1/2 cup coconut milk

Pour into pre-baked nutty pie shell. Bake for 45 minutes longer.

Interesting read on figuring out what works, nutrition wise, for YOU

Grab a cup of coffee and read/skim this article. Very interesting and helpful to consider.
Dear Paleo, I Quit:

Easy meals from Sarah Fragoso… of my faves!

Here it is….some yummy meals that are easy to throw together.

Pumpkin Turkey Chili

One of our faves. Been waiting to post until the chill in the air returns. Great crockpot recipe.

Pumpkin Turkey Chili

2 lbs ground turkey (cooked and drained)

2, 15 oz cans of pumpkin

2, 15 oz cans of diced tomatoes

1, 15 oz can of fire roasted stewed tomatoes

2 frozen bags of bell peppers

1 frozen bag of chopped onions

1 frozen bag of chopped spinach

Chili powder




I just threw everything in the Crockpot. Easy.

Yummy Breakfast

Been salivating looking at this post on facebook from paleo omg lady….who is so silly. Try it out.