Paleo Shrimp & Grits

Growing up in the south has instilled some deep southern culture in me.  I say y’all, wear flip flops pretty much in any season, & love some hearty comfort food.  For example, the quintessential southern dish, Shrimp & Grits, has been my favorite favorite dish ever since I learned to love grits.

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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. 🙂

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Adele & Chili

‘HELLOOO FROM THE OTHER SIDEEEEEE’

I know, I’m an awesome singer. 

I’m happy to say that the first complete album I have purchased from iTunes, in like ever, was Queen Adele’s “25”. And may I just say that it is PURE gold. I absolutely love the entire thing, but my fav tracks include ‘River Lea’, ‘Send My Love (to your new lover)’, and ‘Sweetest Devotion’ which makes me think of my sweet husband. 

This weekend was definitely an’Adele & Chill’ weekend especially after such a busy week, a CRAZY Saturday morning, & a icky blustery forecast. 

Food to match this weekend’s weather was on the menu for today. It’s like the weather knew Adele’s new album dropped Friday, so it was feeling all the feels as well 😭🌧… And sobbing


So, I give you ‘Adele & Chili’. 

  
Ingredients:

2# ground meet of choice

2 green peppers, diced

3 plantains, cubed

1 medium onion, diced

4 garlic cloves, minced

1 box Pomi diced tomatoes

1 can full fat coconut milk

2 cans black beans (optional)

4 cups shredded collard greens

2 cups bone broth

1 cup water 

4-6 TBS Coconut oil 
Chili spice mixture:

2 TBS chili powder

1 TBS cumin

1 TBS Trader Joes BBQ seasoning (has cocoa & coffee in it. YUM!)

1 tsp chipotle powder

1 tsp cayenne pepper powder

1 tsp parsley

1 tsp salt

1 tsp pepper

1 tsp paprika 
For garnish:

2 medium avocados

1/4 cup minced cilantro
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Directions:

1. Sautée green peppers, onions, & garlic in 2 TBS coconut oil. 
2. Cook ground meat 
3. Fry plantains in 2-3 TBS coconut oil until golden brown. 
4. Combine ALL ingredients (save avocados and cilantro) in slow cooker. Stir. Cook on low for 6 hours. 

  
5. Prior to serving, in a small bowl, combine avocado and cilantro and mash until texture is creamy. 
6. Serve it up, plop a dollop of avo-cilantro concoction on top and mangía!

  
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NOTE: black beans are NOT Paleo, so if their presence in this recipe personally offends you, please skip right over them. You may be interested in replacing them with 1 medium sweet potato, diced & boiled til soft, then drained. 

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xoxo,

Syd

Spicy Kale & Chicken Frittata {21DSD Compliant}

Frittata’s are so simple.  Easy grab and go breakfast, make a huge batch at once then cut and store.  Easy peasy. I’m all about easy real food meals. So many people believe that eating healthy is more difficult and takes too much time to prepare, which in turn keeps them from even trying this lifestyle.  Well, I’m here to tell you that if I can do it… YOU CAN! It’s all about planning ahead, taking about 2 hours on a sunday to prep everything for the week, that way when the time comes to make dinner for the day, you’ve already chopped/diced/sliced everything and all you have to do is cook.  The only things you have to dirty are the dishes you eat off of and the pans you cook the stuff up in.  You can do this.  Your health is worth it.

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Our Paleo Wedding Cake!!!

I’m sharing this ahead of time, as this has been quite the project, so stay tuned for the final product and actual pictures from the wedding.  I’ve enjoyed every second of it and am amazed at how much help I’ve received from Otto’s Cassava Flour themselves.  Their customer service is amazing, and I’ve greatly appreciated all the information and recipes they’ve shared with me in the process. I’m proud to be using such a wonderful product from such an amazing company on such an important day! Continue reading “Our Paleo Wedding Cake!!!”

Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls!!  

Ours had ground turkey, rice, tomatoes, onion, garlic, cabbage, spices and coconut oil over fresh steak tomatoes. We skipped the extra tomato sauce simply because we didn’t have any. Sub in cauli rice to make it 21DSD compliant! Not beautiful but scrumptious!!
Recipe:2# ground meat of choice (or even chicken breasts flaked)

1 small cabbage, chopped

2 cups prepared rice (or cauli rice)

1 large onion, diced

1 large beef steak tomato, sliced in thick slices 

4-6 medium cloves garlic, smashed and minced

2 cans diced tomatoes

2 TBS coconut oil

2 TBS balsamic vinegar

Salt & pepper to taste

(I also added Greek seasoning)

(Option to add more tomato sauce on top!) Directions:

🔹in a large saucepan or pot, melt coconut oil. Sauté onions and garlic. Once translucent, add ground meat and cook thoroughly. Drain grease. 

🔹add 2 cans diced tomatoes plus juice.

🔹add rice, cabbage, salt, pepper, and any other spices you prefer. Cover and simmer for 20-30 minutes, stir and check moisture periodically)

🔹place 2 slices tomato on plate, sprinkle salt and pepper and drizzle balsamic vinegar. Serve your Unstuffed Cabbage Rolls straight on top of your fresh tomatoes. Option: add more tomato sauce on top! 

Enjoy!! 

xoxo,

Syd

Paleo Creamy Chicken Fajita Chili {One-CrockPot Meal}

Who needs a bread bowl when you have yummy fall squash?!

This scrumptious dish (the one crock pot dish I posted a teaser of earlier on Instagram and Facebook 

… Did you guess right?!) tastes just like a fajita and is perfect for the cooler weather heading our way.
I hope you enjoy as much as we did!
Paleo Creamy Chicken Fajita Chili (serves 4-6)

{‘One-CrockPot’ Meal}
INGREDIENTS:

•3 chicken breasts, boneless (marinated)

•1 box Pomi finely diced tomatoes

•1 can full fat coconut milk

•1 cub bone broth (or water)

•1 medium Poblano Pepper, diced

•1 medium yellow onion, diced

•2 cups kale, shredded

•2 cloves garlic, smashed, minced

•1 medium delicatta squash 
•2 TBS FlavorGod lemon garlic

•2 TBS chipotle powder

•2 TBS cumin

•2 TBS ghee

•1 TBS red pepper flakes

•1 TBS paprika

•1 tsp pepper

•1/2 tsp salt 
•1/2 cup cilantro + some for garnish

•1 avocado thinly sliced & fanned for garnish
Marinade (for chicken, overnight):

•FlavorGod everything spicy

•1/2 tsp salt

•1/2 tsp pepper

•2 TBS lime juice
DIRECTIONS:

1. Marinate chicken overnight. 

2. Place chicken in bottom of crock pot. 

3. Sprinkle minced garlic over chicken. 

4. Toss in poblano pepper and onion straight on top of chicken. 

5. Add coconut milk, tomatoes, chipotle powder, cumin, red pepper flakes, paprika, pepper, & salt. 

6. Wash delicatta squash, then wrap in tin foil. Place in middle of crock pot directly on top of all other ingredients. 

7. Add kale to crock pot, around the squash, then top kale with FlavorGod lemon garlic seasoning. 

8. Cook on low for 6-8 hours. 

9. Remove squash from crock pot and tin foil. Cut open, remove seeds, then scoop out meat. In a separate mixing bowl mash squash then add bone broth (or water) and ghee. Set aside. 

10. Remove the chicken breasts from the crock pot, flake. Add chicken and squash back to crock pot. Stir!

11. Stir in cilantro

12. Ladle into a bowl, garnish with cilantro and avocado (and Frank’s Red Hot if you’d like), & enjoy!

   
 
xoxo, 

Syd
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