Paleo Chicken Parm

Thought about going paleo, but love pasta too much? Chicken Parm is your favorite comfort food, & not ready to give it  up?  Well, I’ve got you covered!

I made this dish the other night and John said “If you ever wonder why I keep you around, THIS! Best comfort food ever right here!”

Of course, my husband loves me for more than my cooking, but that’s always an added bonus. 🙂

Continue reading “Paleo Chicken Parm”

Partially Paleo Shrimp Scampi/Alfredo 

I love shrimp. So much so that I think Bubba, Forrest, and I would have been the coolest shrimp slingin’ Wolfpack to ever be. 





You get the idea. 

That being said, I was super excited when shrimp was on sale at the store, which is what brought about this recipe. Shrimps. And wine. I also love wine. (Which is why this is a ‘partially Paleo’ recipe. Don’t go callin the Paleo Police cuz I love wine. I’m not sorry about that. 😉


 What you need:

1# shrimp

1 medium sized acorn squash, roasted and puréed. 

1 can full fat coconut milk

1 cup white wine (I used a nice Sauvignon Blanc, you can omit this if you want to be a better cave-person than I am. Sub it out by using the entire can of coconut milk and 1/4 cup lemon juice)

1 pint grape tomatoes, whole

6 cloves garlic, smashed and minced

2/3 cup basil, fresh, chopped

Asparagus, diced. (Use as much as you’d like. I used one entire bundle)

1 TBS red pepper flakes (if you can’t handle the heat, edit or omit)

1 TBS onion powder

2 tsp parsley flakes

2 tsp oregano flakes



4 TBS ghee or coconut oil

(1 medium spaghetti squash or 1 head of cauliflower, riced)
What to do:

  1. Preheat oven to 450 degrees Fahrenheit. 
  2. Slice and remove seeds of acorn squash, (I cut mine into 1 inch thick slices which helped expedite the roasting process) bake for 20 min. 
  3. Slice and remove seeds of spaghetti squash (if you chose to use it) and place in oven with acorn squash. Bake for 25-30 min. 
  4. In a saucepan, bring coconut cream (the thick white stuff in the can of coconut milk) to a boil. Add spices and garlic. 
  5. Peel skin off of acorn squash and add to the coconut cream. Reduce heat to simmer and with and immersion blender, blend until smooth. 
  6. Remove spaghetti squash strands from skin and set to the side. 
  7. Add grape tomatoes and wine to sauce. Continue to simmer. 
  8. While sauce simmers, take your cauli rice or spaghetti squash strands, as well as your diced asparagus, in a large hot skillet with 4 TBS ghee/coconut oil and sautée. 
  9. Once a nice sautée is reached, add sauce and shrimp to skillet. Reduce heat to medium heat and cover. Cook until shrimp are opaque and no longer grey. 
  10. ENJOY! && Make sure you smash the tomatoes!! 

This is by far one of my favorite dishes I’ve made, to date! I hope you enjoy it as much as we did! 


Paleo Stuffed Peppers

Personally, I think bell peppers are the most inventive vessel for dirty ‘rice’, ever, in the history of mankind. Ok, maybe I’m over exaggerating with that, but they’re pretty awesome! It’s like a cute little edible bowl!  Typically, you see recipes of stuffed peppers including white or brown rice or quinoa, but as we all know, rice isn’t Paleo and cutting it out just leaves something to be desired in this recipe. A great replacement is the wonderful cauliflower rice! Grab a head of cauliflower, chop it into florets, then run them thru your food processor with the ricer blade. OR, if you’re like me and don’t have a food processor yet, but do have a slap chop, slap chop away until the pieces are small and resemble rice! 😁 now that we’ve established how to get our ‘rice’ prepped, you probably want the recipe, huh? 

Paleo Stuffed Peppers (makes enough for 4-6 servings plus extra filling)

What you need:

3 large red bell peppers, halved, ribs & seeds removed

1 head cauliflower, riced

1 cup mushrooms, diced

1 medium yellow onion, diced

1 green pepper, diced

1 lb ground bison (or beef of choice)

3 cloves garlic, smashed and diced

2 eggs, beaten

1 TBS cumin

1/2 TBS paprika

1 tsp cayenne/red pepper flakes (to taste)

4 TBS coconut oil or ghee

Chipotle Mayo (for garnish)

What to do:

  1. Preheat oven to 400 degrees Fahrenheit. 
  2. Melt 2 TBS coconut oil or ghee in a medium skillet. Cook cauli rice until tender. Turn burner off once rice is cooked. 
  3. In a separate large skillet, melt the other 2 TBS oil of choice and sauté the vegetables. Once veggies are 3/4 way sautéed, add your ground meat of choice and cook until no pink remains. Once meat is cooked, add spices, then rice. Combine well. 
  4. In a 9×13 baking dish, lay parchment paper on the bottom and arrange the red peppers open side up. 
  5. Add the beaten eggs to the rice veggie and meat concoction and stir in until you can no longer see the egg. Be careful that the mixture is not too hot so that the eggs cook in the skillet- they will cook in the oven!
  6. Stuff the peppers! 
  7. Next, place your stuffed peppers in the oven and bake for 25-35 minutes or until the peppers are soft. 
  8. Allow to cool before serving. Top with chipotle mayo and mangia! 

We ate ours with a side of paprika lime roasted sweet potatoes which were super easy and cooked right alongside the peppers! Peel and chop 2 medium sweet potatoes, throw them in a bowl, drizzle oil of choice over potatoes, add salt, pepper, paprika, and juice of half a lime. Stir to combine and coat all potatoes. Place potatoes on a parchment lined baking sheet and bake at 400 degrees for 25-35 minutes! 




This Week’s Menu Planning (2/23/15-2/27/15)

I’m going to get better at posting my weekly grocery lists and menu planning for y’all, since I’ve noticed a good bit of traffic to the other menu planning post. Continue reading “This Week’s Menu Planning (2/23/15-2/27/15)”

Venison (or Beef) Stroganoff

If you’re looking for a savory comfort food dish that’s sure to please, you’ve found a winner with this recipe for Venison (or Beef) Stroganoff. Who says eating Paleo or doing the 21DSD detox has to be all salads and boring foods?!…

I’m lucky enough to have a Dad that deer hunts (responsibly), and cans the venison that he harvests… Even better, he SHARES!!! So, thank you Mom and Dad for sharing some venison with us! I’ll make this for ya’ll when we visit next. 🙂

Continue reading “Venison (or Beef) Stroganoff”

Crock Pot BBQ Balsamic Chicken Thighs

Ya’ll… This chicken tho… It’s to die for and SO easy to make! Toss in the crock pot and go! Continue reading “Crock Pot BBQ Balsamic Chicken Thighs”

ADD/ADHD & Paleo

As time goes by and our diet gets more Paleo and we try new diet modifications, I’m getting more and more interested in natural cures to diseases/ailments/etc.  Let’s face it… Any unnatural, processed, refined additive in food is bad news bears for us to ingest.  Some peoples’ systems may be stronger than others’ and be able to appear to function regularly, but others are not so lucky. Recently, I’ve decided to research into natural remedies for some of my own medical issues/ailments: ADHD-inattentive, and urticaria (cause of which is still unknown).  I figure since I exploited John’s weakness (Crohn’s), it’s time to share mine as well… Continue reading “ADD/ADHD & Paleo”

21DSD: Day 19 & Coconut Baked Fried Chicken

what you want now mostHot DOG we’re getting this done! Day 19 and we’re in the home stretch!

I’ve been thinking about how we’re going to apply this to our daily post-detox lives, and I’m thinking about allowing Continue reading “21DSD: Day 19 & Coconut Baked Fried Chicken”

21DSD: Day 18

you are what you eat“You are what you eat, so don’t be fast, cheap, easy or fake.”  But really… I’ve learned through this detox that this very statement is 150% true.  Even my ‘cheats’ of extra allowed (but limited) fruit made me feel like crap.   Continue reading “21DSD: Day 18”

21DSD: Day 12 & a Spinning Playlist

Happy Fri-YAY!

Today was a rainy lazy day full of waking up to my sweet pup-pup and blog organizing/refreshing.  I hope y’all enjoy the new theme and lay out! Hopefully you’ll be able to find recipes and posts easier now.  🙂 Continue reading “21DSD: Day 12 & a Spinning Playlist”