Snow Day!

SNOW DAY!!!!!!!!! I love an unexpected snow day! The kids and I just got back from sledding at this amazing hill in the neighborhood behind ours. It’s enormous and was packed with half our school district. I actually forgot how much fun sledding is! We had a blast!

Yesterday, I planned out all the week’s meals and did the grocery shopping while Hubs took the kids to see the new Sponge Bob movie. Whew – dodged a bullet there! That movie looks terrible and I don’t even let my kids watch Sponge Bob usually but there weren’t any other options. Apparently it was just as bad as it looked. Even kid #1, who loves all movies, said it wasn’t good. So glad I missed it!

Because of the impending snowstorm, both grocery stores I went to were complete mayhem. Wall to wall people with carts filled up like they are expecting the apocalypse. It took me forever!It didn’t help that it started snowing pretty hard while I was out and drivers around here are crazy with snow.

When I got home, I made up a batch of granola from the A Girl Worth Saving blog. This was the first time I’ve made it and I seriously cannot stop eating it. It’s SO good. I originally made it to use in the Berry Parfaits that we had for dessert last night from her cookbook, Paleo Eats. The granola was a winner but nobody really liked the texture of the panna cotta in the parfaits. It called for gelatin which made it rubbery. The flavor was good though so maybe we’ll try again and modify the amount of gelatin next time. Or use something else to thicken it? I don’t know. But definitely try that granola. I’m eating by the handful as I type. Delish!

MONDAY:  For dinner last night, we had Turkey and Cranberry meatballs. These were from the Well Fed 2 cookbook. Meh. They were just ok. They all got eaten but nobody was super excited about them. Not a favorite and not sure I’d make them again. We had them with mashed sweet potatoes and roasted zucchini.

TUESDAY: Bacon Onion Roast in the slow cooker, roasted brussels sprouts and potatoes

If the smell of my house is any indication, this one is going to be a winner! It’s from the Make Ahead Paleo cookbook. Let’s go…


7 slices bacon, chopped



3-4 lb. chuck roast

2 medium yellow onions, sliced thin

1/2 cup red wine

3 cups beef stock

3 cloves garlic, minced

Cook the bacon in a skillet. Remove bacon, leaving grease in the pan. Add roast to the pan and brown on both sides. Remove and put in slow cooker. Add onions to bacon grease and cook until translucent, about 5 minutes. Add to the slow cooker. Pour wine into the skillet to loosen all the brown bits in the bottom. Add the stock and the garlic. Pour the wine/stock/garlic mixture over the beef and onions. Cover and cook on low 7-8 hours. Serve topped with crumbled bacon.

For the roasted potatoes and Brussels sprouts, I just boiled them separately. The sprouts for 4 minutes and the potatoes until they were fork-tender. I used baby fingerling potatoes. Then I chopped the spouts in quarters and tossed them in a baking dish with the potatoes, olive oil, salt, pepper, a couple spoonfuls of the crumbled bacon and some thyme. Before we have dinner, I will throw them in 425 degree oven for 20 minutes or so until they are hot and turning golden brown.

WEDNESDAY: Orange Sesame Ginger Pork Roast, Roasted Cauliflower and Cinnamon Pineapple

The pork is also from the Make Ahead Paleo cookbook. It looks delicious.


4-5 lb. pork roast

1 tsp. sea salt

fresh black pepper

1 tsp. dry mustard

2 Tbsp. coconut oil

Sauce ingredients:

1/2 cup orange juice

1 cup beef or chicken broth

2 Tbsp. fresh ginger, grated

1 Tbsp. orange zest

1 clove garlic, minced

1 tsp. sesame oil

2 Tbsp. coconut aminos (like soy sauce)

1 Tbsp. sesame seeds

2 Tbsp. apple cider vinegar

Sprinkle the roast with salt, pepper and mustard. Melt the coconut oil in a skillet and add the roast to brown on all sides before adding to the slow cooker. Combine the rest of the ingredients and pour over the roast. Cook on low 6-8 hours.

For the Cinnamon Pineapple, I just put some coconut oil in a pan. Maybe a few tablespoons? Throw in a bag of frozen pineapple chunks. Sprinkle heavily with cinnamon and cook until it gets all caramelized and the juice gets all thick and syrupy. It makes a great side but also a wonderful ice cream topping.🙂

THURSDAY: Chinese 5-Spice Ribs and some fresh green beans

These are making a repeat performance already because they were just that good. I might need another job to support my new rib habit. I’m drooling all over my laptop just thinking about these.

FRIDAY:  Creamy Sun-Dried Tomato Chicken “Pasta”

This is a new recipe that I found on the PaleOMG blog that looks amazing. Can’t wait to try it! I love sun dried tomatoes! Yum!

Ok, that’s what we’re up to this week. Lots of crock pot meals…shocking, right? Enjoy!

Slacking McSlacker

Oh geez. I’ve got a first class ticket on the Hot Mess Express this week. Sorry for being a big loser  but life got away from me and I didn’t have the energy for blogging this week. Now, the week is half over! Slack. Er. SORRY!

So, we finished Whole30 last week and took a few days off of the strict healthy eating. My mental health thanked me for it. I’m able to report that in those few days I ate some chocolate peanut butter cake that was borderline illegal thanks to my sister-in-law and consumed my weight in chips/cheese dip at our favorite Mexican restaurant. While both indulgences were amazing and quenched my brain’s need for junk, I admit I felt like a bucket of guts after both. The good news is that now I recognize it. Before I would have chalked it up to “oh, I ate toooooo muchhhh”. Now I know that it’s not just the quantity…it’s what I ate. So, Monday….back on track. Here’s the skinny for this week:

MONDAY: Roasted Tomato and Bacon Soup in the slow cooker

This is from the Make Ahead Paleo cookbook by Tammy Credicott. So far, I’m loving this cookbook and this soup did not disappoint. I’ve said it before. Bacon makes everything better. My whole family agrees. I’ve made three or four paleo tomato soups in the crockpot but this one is my favorite. Here’s how:

12 cups fresh tomatoes (I used about 15 fresh tomatoes on the vine), cut in half

olive oil

sea salt

10 slices uncooked bacon, chopped

2 medium yellow onions

2 cups chopped carrots

2 cups chopped celery

5 cloves garlic, minced

2 cups chicken stock

1 bay leaf

1 can coconut milk (recipe calls for one cup but I threw the whole can in)

Place tomatoes cut side down on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast at 450 degrees for 30 minutes. In the meantime, cook bacon in a skillet. Once done, remove bacon but leave grease in pan. Add carrots, onions, and celery and cook about 10 minutes. Add garlic and cook another minute or two. Add contents of skillet to slow cooker with tomatoes, stock, most of the bacon and bay leaf. Cook on low 6 hours. Discard bay leaf. Puree soup with immersion blender or in batches in a regular blender (careful!). Add coconut milk and mix well. Serve sprinkled with reserved bacon. SO GOOD. Reheats great for lunches. All four of us loved it and took leftovers for lunch on Tuesday.


We love tacos in this house. The Hubs and both kids all voted to have Taco Tuesday this week. How could I say no to an easy go-to meal? We had romaine lettuce leaf boats filled with ground beef seasoned with homemade taco seasoning and topped with sliced black olives and the fresh guacamole from Whole Foods. I made 2.5 lbs. of ground beef. There were minimal leftovers. Obviously a family favorite.

WEDNESDAY: Shrimp Scampi with slow cooker spaghetti squash noodles

The Shrimp Scampi is from Well Fed 2 by Melissa Joulwan. Another favorite cookbook! The spaghetti squash is easy peasy. Wash it. Stab it with a knife a few times. Throw it in the slow cooker with a splash of water (1/2 cup?) and cook on low 8 hours. Slice in half, remove seeds/guts and then use a fork to fluff out the “noodles”. Here’s the shrimp:

1 lb. large shrimp, peeled and deveined (I left tails on)

4 tsps. olive oil

6 cloves garlic, thinly sliced

1/2 tsp. crushed red pepper flakes (calls for Aleppo pepper…I have no idea what that is?!)

1/2 tsp. Ghee

1/2 fresh lemon


1/2 cup fresh parsley, minced (about 2 Tbsp.)

Heat oil in skillet on very low heat. Add garlic and pepper. Cook about 8 minutes. Add shrimp and cook until pink, 6-8 minutes. Add ghee and stir. Squeeze lemon over shrimp, add salt and parsley and stir.

THURSDAY: Pork Meatballs, Sweet Potato Wedges & Green Beans

The meatballs and sweet potato wedges are both from Paleo Slow Cooking. Kid #1 picked these out and is making them for us. They look delicious! Here’s how:


2 lbs ground pork

1 apple, peeled, cored and grated

2 tsp. fresh sage, chopped fine

2 tsp. fresh thyme, chopped fine

2 large eggs, beaten

1/4 onion, minced

1 Tbsp. coconut oil

salt and pepper

(calls for 1 tsp. ground fennel seeds but I hate fennel so leaving it out)

Mix all ingredients except coconut oil and form into meatballs. Heat coconut oil in skillet and brown meatballs on all sides. Add to slow cooker. Cook on low 4 hrs.

Sweet Potato Wedges:

4 medium sweet potatoes, peeled and sliced into thin wedges

1/2 cup water

4 Tbsp. coconut oil, melted

salt and pepper

onion powder

cayenne powder

Put potatoes in slow cooker. Add water and drizzle with coconut oil. Cook on low 4-5 hours. For last 30 minutes, prop open the lid with a wooden spoon to help brown potatoes. Sprinkle with salt and pepper and some onion powder or cayenne before serving.

FRIDAY: SB&J Burgers and Carrot Fries

Kid #1 also picked out Friday’s dinner. These burgers look ridiculous. We all love burgers. And PB&J. The thought of combining them is more than my brain can handle. Can’t wait to try them! And thanks to my awesome Sister-in-Law for sending my the carrot fries recipe. They look awesome!

Ok. I’m sorry for being a slacker this week. I promise next week will be better. Fingers crossed!

Almost there!

I can see the light at the end of the tunnel. Our Whole30 ends on Thursday. Praise the Lord. While a lot of the time seemed to fly by, I’ll be honest and say I’ve struggled the last few days. I feel like I need some chocolate and a slice of pizza. I originally said we were doing a Whole60.  But I’m dumb and should stop listening to myself. I need a couple of days off. And not totally for food related reasons. I mean, yes, I’m craving a hot fudge sundae and some pasta like crazy. And I know I will probably feel like a bucket of guts after I eat them because my stomach is going to be like “WHAT IS THIS CRAP?!?!” But also, mentally, I need a break from constant meal planning for a couple of days. When you’ve spent the majority of your life eating one way, trying to adjust to a new lifestyle and being the sole person responsible for making sure the herd gets fed is hard! My brain feels frizzled. So Friday, Saturday, Sunday? I’m taking a meal planning vacay and will get back on track on Monday. Let’s call it a mental reset. Does it mean I’m going to go buck wild and eat nothing but junk? Probably not. I’m sure some of my new habits have stuck. I know there will still be vegetables involved because I actually like them. But for 3 days I’m not going to worry about it. Excuses? Maybe. But my sanity is at stake here. And when mom’s stressed out? E’erbody watch out.

That being said, here’s our last week of Whole30 dinners for this round:

Monday – Mushroom Meatballs, Sage & Rosemary Sweet Potato Noodles, & Roasted Asparagus

The mushroom meatballs are from Make Ahead Paleo, one of my newest cookbooks. The sweet potato noodles are from The Paleo Kitchen. Here we go:

Meatball Ingredients:

1/2 lb. each ground pork and ground beef

1/2 cup diced yellow onion

1 clove garlic, minced

1 egg

3 Tbsp. arrowroot powder (divided)

3/4 tsp. sea salt

1/2 tsp. black pepper

1/4 tsp. allspice

2 Tbsp. coconut oil.

2 cups beef broth

2 cups sliced mushrooms

1 Tbsp. Worcestershire sauce

1 bay leaf

2 cups coconut milk (canned)

Mix together the meats, onion, garlic, egg, 2 Tbsp. arrowroot, salt, pepper, and allspice. Shape into meatballs. Heat coconut oil in skillet and add meatballs to brown. Once browned, add to slow cooker. Add broth, mushrooms, bay leaf and Worcestershire sauce. Cook on low 4-5 hrs. Mix together coconut milk and arrowroot and add during last 45 minutes of cooking.

Sweet Potato Noodles:

3 sweet potatoes, peeled

2 Tbsp. coconut oil

1 Tbsp. each minced fresh rosemary and sage

1 tsp. each salt and pepper

Use a spiralizer (this one is the one I use) to cut the potatoes into ribbon noodles. Heat coconut oil over medium high heat. Add noodles and spices and cook 10-15 minutes until soft and lightly browned.

Roasted asparagus – I just toss it with olive oil, salt, pepper and roast at 400 degrees for 8-10 minutes. Sometimes I add a squeeze of fresh lemon juice after it’s done.

Tuesday – Pesto Stuffed Prosciutto Chicken, roasted broccoli & a salad

This chicken recipe came out of the Against All Grain: Meals Made Simple cookbook. Another new one. I told you I have a cookbook obsession. I linked to the recipe on her blog because it’s VERY similar. Not exact but very close.

Wednesday – Chinese 5-spice Pork Ribs, zucchini and roasted fingerling potatoes

These ribs came from the Well Fed 2 cookbook and look delicious! For the potatoes, I will boil them the night before so that when I get home I will just toss them with some olive oil, salt and pepper, garlic powder and parsley and roast at 425 degrees until hot and crispy. I’m not sure how I’m cooking the zucchini yet but probably will cut large spears and roast pretty much the same way.

Thursday – Asian BBQ Chicken and Garlic Fried “Rice”

This is kid #1’s meal that she’s making this week. The chicken is from the Make Ahead Paleo cookbook and the fried rice is from Paleo Eats.

Chicken ingredients:

2 lbs. boneless chicken thighs

1/3 cup coconut aminos (similar to soy sauce, I found it at Whole Foods)

1/4 cup tomato sauce

1 Tbsp. tomato paste

2 Tbsp. apple cider vinegar

1 Tbsp. fish sauce

1/3 cup honey

2 tsp. sesame oil

2 cloves garlic, minced

1 shallot, minced

1 Tbsp. fresh minced ginger

Put chicken in slow cooker. Mix remaining ingredients and pour over chicken. Cook on low 6-8 hours.

Garlic Fried Rice:

1 head cauliflower, chopped

3 Tbsp. coconut oil

8 cloves garlic, minced

3/4 tsp. salt

1/2 tsp. ground black pepper

3 eggs, whisked

Pulse cauliflower in food processor until resembles rice. In skillet, melt oil. Add garlic and saute for a couple minutes. Add cauliflower and spices. Cook 8-10 minutes, stirring occasionally until rice starts to brown. Push rice to the edges and add eggs in the middle. Scramble eggs and when cooked, mix into rice.

Friday: BBQ Beef Waffle Sandwich

This just looks ridiculous. A perfect Friday night meal. It’s from Well Fed 2. With recipes like this, I think she could be my new best friend. You’ll need 3 recipes below plus some coleslaw and dill pickles to assemble these sandwiches.

BBQ sauce:

1 cup water

6 oz. tomato paste

1/3 cup unsweetened applesauce

1/4 cup cider vinegar

2 Tbsp. coconut aminos

1 Tbsp. Dijon mustard

1 Tbsp. sunflower seed butter

1 tsp. hot sauce

1 date, pit removed

1 Tbsp. coconut oil

2 cloves garlic, minced

1 tsp. chili powder

1/4 tsp each: dry mustard powder, cayenne, ground cinnamon, black pepper

pinch ground cloves

pinch ground allspice

Combine water, tomato paste, applesauce, vinegar, coconut aminos, mustard, sunflower seed butter, hot sauce and date in a food processor and puree until smooth. Heat oil in pan and add remaining ingredients. Cook for 30 seconds and add the mixture from the food processor. Bring to boil then simmer 20 minutes.

BBQ Beef:

1 Tbsp. paprika

1/4 Tbsp. garlic powder

1/2 Tbsp. salt

1 tsp. chili powder

1/4 tsp. dry mustard

2 lbs. beef stew meat

3 Tbsp. cider vinegar

1 Tbsp. coconut aminos

Mix spices together and massage into beef stew meat. Add to slow cooker. Add vinegar and coconut aminos. Cook on low 7 hours. Shred meat and place in saucepan with juice from slow cooker. Once simmering, add 1 cup BBQ sauce (recipe above). Cover and simmer. Cook waffles.

Sweet Potato Waffles:

2 large sweet potatoes, shredded

1 egg

1 tsp. salt

1/4 tsp. baking soda

1/2 tsp. cream of tartar

melted coconut oil

Preheat waffle iron. Wring water out of sweet potatoes using dish towel or cheesecloth. Mix dry potatoes in a large bowl with remaining ingredients. Brush waffle iron with oil. Add 1 cup of sweet potato mixture. Close and cook 10-15 minutes. Place in 200 degree oven, directly on rack, to keep warm while making the rest.

To assemble sandwiches, put BBQ beef on waffle, drizzle with more BBQ sauce, add your favorite coleslaw and sliced dill pickles. Top with a second “waffle”. YUM

Whew. THAT was a long one this week. Now, to go to the grocery store. I have a bad feeling that all of the last minute “I’m throwing a Super Bowl Party and need food” people are going to be there too. Blerg. I hate crowded grocery stores. I wish Whole Foods was open 24 hours…


This might have been the best week yet. Whoa.

Monday: Meatballs, sweet potatoes and asparagus were all unbelievable. SO GOOD.

Tuesday: The pesto stuffed chicken cause me to get a “THIS IS THE BEST CHICKEN EVER MADE” text from The Hubs. I’d say a winner. It was amazing. And SO easy.

Wednesday: These ribs were OFF. THE. HOOK. Could not have been easier. My first time making ribs, ever. I’ve been converted. Whoa. MAKE THESE!

Thursday: This chicken was good. Not great. I think we’ve all decided that chicken breast in the crockpot is not the best. Gets too dry because we are gone too long, even though I have the programmable slow cooker. Flavor was good though! The fried rice was good too.

Friday: This BBQ beef was crazy good. And I love making waffles out of sweet potatoes!? How fun is that? We added sliced pickles to our sandwiches. Delicious.

What’s for breakfast?!

I just love snow days! While we didn’t get the ginormous amounts of snow like they did up north, we got just enough for the kids to have a day off school to build snowmen and go sledding. That’s the perfect amount in my book! It also meant I got to telecommute in my PJs and cook myself a real breakfast. A super simple favorite – skillet breakfast. Easy peasy and oh so yummy. I think I’ve mentioned before that kid #1 is obsessed with peeling sweet potatoes. For that reason, I take full advantage and always have a stock of pre-shredded sweet potatoes in the freezer. This makes this skillet breakfast super fast. My favorite kind of meal.


3-4 slices of no sugar added bacon (it’s tough to find, but Whole Foods carries it….you only have to give them you first born child to get it! Ha! Kidding! Sorry Whole Foods, I love you, please don’t ban me!)

2 eggs, whisked

A couple of large handfuls of shredded sweet potatoes (probably equals one enormous sweet potato or two small ones)

onion powder


salt and pepper

Using kitchen shears, I cut the bacon into little pieces. Doesn’t matter the size. They all taste the same.  Fry in frying pan until crisp. Remove the bacon pieces and set aside. With the oil in the pan, toss in the sweet potato shreds and sprinkle very heavily with onion powder and cinnamon. You could use real onion here but I’m too lazy and the thing I like most about this dish is that it comes together so fast. So, I cheat and use onion powder. Cook the sweet potatoes until soft, stirring often. Sometimes, I add a splash of water to the hot pan to keep the potatoes from sticking and help steam them and cook them faster.  This takes maybe 5 minutes? When they are close to being soft, push all of the potatoes to the edges and make a crater to put the eggs in. Scramble the eggs and pour them in the center of the potatoes. Stir and cook. When they are mostly done, mix the potatoes into the eggs and add the bacon. Season with salt and pepper. Cook a minute or two more till the eggs are done. Scoop out a huge helping and try not to burn your mouth. Oh my yum! So delicious. This recipes makes two hefty helpings. And it’s really versatile. You could use regular potatoes, shredded parsnips, shredded carrots, etc. in place of the sweet potatoes. Sausage, ground pork/chicken/beef/turkey instead of bacon. I’ve even used leftover Pernil. Feel free to add in any veggies that you like….mushrooms, peppers, onions, garlic etc. Change up the spices to suit your taste buds. Your options are limitless.

Another regular in the breakfast rotation is breakfast cupcakes. Basically these are like mini omelettes in cupcake form. I use these silicone muffin cups….just put them on a baking sheet. Add whatever omelette fixings you like to each muffin cup. I keep it simple and usually just do cooked crumbled sausage because I know everyone will eat that. Occasionally I throw in some spinach that I’ve thrown in the mini food processor. Minced veggies = less likely that my kids can find them and pick them out. Use whatever you have! Season with whatever spices you like. Then whisk up a bunch of eggs and pour into each muffin cup to fill about 3/4 of the way. I generally estimate an egg per muffin cup and then maybe add an extra one for good measure. Then just bake them at 350 for about 20-25 minutes. These are great for breakfast on the go and freeze really well.

For those who prefer baked goods over eggs in the morning, we also LOVE this recipe for blueberry scones from Fed & Fit. They are made using cashew flour as the base. I buy my cashew flour at Trader Joe’s but you can make your own by putting cashews in the food processor. I’ve made this recipe a million different ways. You can use almond flour instead of the cashew or even mix half and half. And flavors are limitless. Blueberry, raspberry, triple berry, apple cinnamon pecan. Use your imagination! I’ve even done Maple Bacon Blueberry Pecan. Just throw in a handful of pecan chips, some crumbled cooked bacon and brush a little extra maple syrup on top before baking. My whole family goes nuts (Ha! See what I did there?) for these scones. I make a weekly batch and rarely do they last more than one day. I’ve even modified this recipe a tad to make breakfast “cookies”. Cookies for breakfast?! Best mom ever! (Except that’s not true, MY mom is the best mom ever. For real.)

So, those are some of the things we eat for “traditional” breakfast. Starting Paleo also got me thinking outside the breakfast box. There’s no law anywhere, as far as I know, that says you can only eat breakfast foods for breakfast. Want last night’s leftover beef stew? Go for it! You can bet your last dollar that that stew will keep you fuller longer than that coffee shop muffin.

I’ve picked out a couple of new breakfast recipes from my ever-growing pile of cookbooks that I am anxious to try. I will keep you posted on any winners. Got a favorite paleo breakfast? Share with me please??

Lots of make-ahead meals this week!

Yesterday, I had a glorious morning of nothing. It was great. Nowhere to be. Nothing that I had to do. Those days are few and far between so I enjoy every last second. I stayed in my jammies, curled up in my bed, surrounded by my new cookbooks with kid #1 and planned out the meals for this week. It was so amazing to see her excitement and willingness to help. Meal planning is so much more fun when you have company and help. So what did we decide on? Check it out:

Monday – Twice Baked Stuffed Butternut Squash

This one is from the Paleo Kitchen cookbook and looks easy and delicious. Mondays can be kind of crazy in our house so I like to pick out easy meals or meals I can prep in advance. Here’s what you do:


One butternut squash, cut in half lengthwise

1 Tbsp. coconut oil

1/2 yellow onion, diced

1 apple, cored and diced

1 lb. ground pork

2 Tbsp. dried parsley

1/8 tsp. ground cinnamon

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1 Tbsp. blanched almond flour

In 400 degree oven, bake squash cut side down on baking sheet for 30 minutes. Make sure to use parchment to prevent sticking. Let cool.

In saute pan, heat oil. Add onion and apple and cook until onion is translucent. Add pork and spices and cook until pork is cooked through, breaking up pork as you cook.

Remove seeds from cooled squash and scoop out flesh. Mash it up and mix into to pork mixture. Add mixture back into squash halves and sprinkle with almond flour. Bake for 10 minutes at 350 degrees.  YUM!

TUESDAY – Carne Asada, Mashed Plantains, and Green Beans

Another simple night here. Those mashed plantains sound heavenly.  The Carne Asada is from the Paleo Kitchen cookbook too. Here’s how to do the carne asada:

2 lb. flank or skirt steak


4 cloves minced garlic

1/2 red onion, minced

1 jalapeno, seeded and minced

1 tsp. ground cumin

1 large handful cilantro, chopped fine

juice of one each: Lemon, Lime, Orange

1/2 c. olive oil

Combine everything but steak in a bowl and combine. Pour over the steak and let marinate in fridge for up to 48 hours. Then grill 2-3 minutes on each side. Let rest for a few minutes, then slice and enjoy!

Wednesday: Ginger Chicken, Duchess Sweet Potatoes, & Steamed Broccoli

I’ve made this chicken before and the flavor is amazing. And my barbaric kids love eating chicken off the bone. I think they are taking this “eating like a caveman” thing a little far. Savages!

The sweet potatoes are from the Paleo Eats cookbook. I never used to like sweet potatoes and I’m not sure why it took me so long to change my mind. What’s not to like about sweet starchy goodness? Now, they are a major staple in our house. These sweet potatoes look too fun. And I love any recipe that involves “piping” things. Here’s how to make them:

2 lbs. sweet potatoes, peeled and cut into cubes

1 can full fat coconut milk, chilled overnight

1/2 tsp. sea salt

1/2 tsp. ground nutmeg

1/4 tsp. ground black pepper

2 large egg yolks

1 Tbsp. coconut oil, melted

Put sweet potatoes in a pot, filled with water. Bring to a boil and then reduce to simmer until potatoes are soft, about 10 minutes. Drain and cool.

Scoop the coconut cream solids off the top of the coconut milk and add to the potatoes. Save the water underneath for something else. Add spices, egg yolks and oil and mash everything up together until smooth. Put mixture in a piping bag and pipe onto parchment covered baking sheets in pretty little 2-inch mountains. Bake at 350 degrees for 18-20 minutes.

Thursday – Rosemary Sun-dried Tomato Meatballs, Crockpot Spaghetti Squash, Rosemary Garlic Biscuits

This is the meal that kid #1 picked out to make herself this week. I’m pretty excited about this! The meatballs are from The Paleo Kitchen and the biscuits are from Every Last Crumb. Here we go:

Meatball Ingredients

2 lbs. ground beef

1 cup sundried tomatoes, minced

1 red onion, minced

4 cloves garlic, minced

2 Tbsp. fresh rosemary, minced

1 jalapeno, seeded and minced

2 eggs

1 Tbsp. fresh parsley, chopped

2 teaspoons each, sea salt and ground black pepper

1 jar of your favorite tomato sauce

Mix all ingredients except tomato sauce together and form into meatballs. Place in slow cooker and cover with the tomato sauce. Cook on low 8 hours.

The biscuits…

Because baking requires more precise measuring, Brittney suggests measuring with a kitchen scale, instead of measuring cups. I will add both measurements.

119 grams blanched almond flour (about 3/4 cup plus 1 Tbsp.)

106 grams tapioca starch (about 3/4 cup, plus 2 tsp.), plus more for work surface

1 tsp. baking powder

1/4 tsp. kosher salt

1/4 tsp. xanthan gum or guar gum (got mine at Whole Foods)

1 tsp. dried ground rosemary

1 tsp. garlic powder

112 grams (1/2 cup) semi-chilled salted grass-fed butter

2 Tbsp. hot water

1 Tbsp. apple cider vinegar

Whisk all dry ingredients together. Cut in butter with a pastry blender. Add water and vinegar and mix gently. On parchment dusted with tapioca, shape dough into circle. Use biscuit cutter to cut out biscuits. Baked at 350 degrees on parchment lined baking sheet for 18 minutes. Enjoy!

Friday – Chicken Pot Pie

Another easy, end of week meal that I can throw together the night before. Sounds good to me!

Ok, I think that’s a wrap for this week. Have a good one…


Monday – Stuffed butternut squash was AMAZING. And super easy. I made it on Sunday night and just had to throw it in the oven to warm it up on Monday. Definitely making this again.

Tuesday – Carne Asada was good. Not my favorite steak marinade but still tasty. Mixed reviews on the mashed plantains. I wasn’t a huge fan but hubs liked them a lot!

Wednesday – Ginger chicken is a winner. Makes great cold leftovers in the kids’ lunches. Sweet potatoes were so delicious. And pretty!? Definitely making both again. We ended up having this on Sunday instead of Wednesday.

Thursday – Kid #1’s meatballs were awesome with spaghetti squash. So proud of her! A touch on the spicy side for the kids but hubs and I loved them. Next time, I might cut down on the jalapeno for the kids. And crockpot spaghetti squash might be the easiest thing I’ve even cooked. Both kids loved that.

Friday – We ended up having pot pie on Wednesday because we ate Wednesday’s meal on Sunday. Schedules change…we roll with it. This recipe was good but next time I might try tapioca starch or arrowroot in place of the coconut flour to thicken the gravy. I feel like the coconut flour gave it a little grittier texture. Still delicious but strange mouth feel.

Lazy Saturday Morning

I love those weekends where you wake up on Saturday morning with absolutely nothing on the agenda for the day. No setting an alarm (in my book it is just wrong to have to set an alarm on the weekend!) No rushing off to this sporting event or that activity. No running around like a crazy chicken with no head. Just a relaxing morning to do whatever you want. The possibilities seem endless. Read a book? Sure. Play a game with the kids? Why not! Stay in your jammies till noon and watch a movie? Sounds like a plan! We haven’t had one of those in a while and this morning I am relishing every minute of it. Eventually, I’ll have to be a grown up and clean the house and run errands but for this morning, that stuff can wait.

Last night, kid #1 wanted to bake something while I was making that chicken (go make that, it’s amazing!) so she grabbed the OMG, That’s Paleo? cookbook and found a recipe for blueberry muffins that she wanted to make. She did the whole thing herself and I couldn’t be more proud. She ended up putting this in a loaf pan instead of muffin tins and cooked it for a lot longer than called for. Not sure how long but at least 30 minutes, maybe 45? Just watch it. The result? Amazing – way to go, kid #1!

I’m still all amped up over my new cookbooks so I’m choosing to stay in my jammies, brew up a pot of chai tea, and lose myself in some recipes for a while. I can hear the kids playing nicely together and when that’s happening, momma don’t interrupt!  I wonder if take my cookbooks and a flashlight and go hide in the closet if I could get a few extra minutes of quiet me time.😉

You know you’re an adult when…

This past week I got a couple of new cookbooks and I’m super psyched about them! You know you are officially an adult when you get all geeked out over new cookbooks. That’s sad! While I do love the convenience of online recipes, there’s nothing like flipping through an actual cookbook! I spent more than 45 glorious minutes ALONE in the cooking section at Barnes & Noble drooling over all of the beautiful cookbooks. I’m pretty sure I looked at every single paleo cookbook they had. More than once. Two of them I bought on the spot and a third I ordered from Amazon because it was significantly cheaper. Actually, they were all cheaper on Amazon but I like to support B&N so that I always have a place to buy books when I’m too impatient to wait for Amazon. Which is most of the time.

So….the cookbooks. Two of them are more broad spectrum paleo cookbooks and one is specifically devoted to paleo baking. BAKING! I know, right? I love baked goods in all forms and it’s been one of the hardest things to give up on Whole30. Technically, it’s against plan rules and considered SWYPO to make paleo-fied baked goods. (Click link for definition of SWYPO…this is a family blog!😉 But have you met me? There’s zippy chance I’m giving up baked goods forever. But I also recognize that I feel a lot better when not eating them so I’m excited to try some of my favorite gluten-y treats, minus the gluten.  I’m currently earmarking all the delicious looking recipes for post-Whole30 experimenting. Who am I kidding –  I’ve marked the entire cookbook.

The other two cookbooks I got are covered in sticky notes and magnetic page markers already too. I can’t wait to try some of the recipes and hopefully remember to share them here. So, here are the ones I got:

Paleo Kitchen: Finding Primal Joy in Modern Cooking

This one is by the same awesome chick, Juli Bauer, that wrote OMG, That’s Paleo? (another of my favorites) and who writes the PaleOMG blog. I love her recipes!! I specifically went to B&N looking for this one. I danced a happy dance that they had one left in stock.

Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes for the Foodie in You

This one is by Kelly Bejelly and I had never heard of her before stumbling upon it at Barnes & Noble. Once I cracked it open, I couldn’t put it back on the shelf. Too many good things to try! She also has a blog called A Girl Worth Saving that looks awesome too. Super excited to discover her and try out all these delicious looking recipes!

Every Last Crumb: Paleo Bread and Beyond

This one is by Brittney Angell and is absolutely beautiful. Although, the pages are probably now all covered in drool because thumbing through them had me craving carby carbs with a side of carbs like nobody’s business. Bread? Cinnamon Rolls? Donuts!? Oh my. She not-so-shockingly also has a self-titled blog that looks amazing. Score! Jackpot! Winner Winner, donuts for dinner!

Not only do I love reading through the cookbooks (repeatedly!), I love that my kids are both excited about them too! Kid #1 and I have spent every night this week flipping through and picking out our favorite looking recipes to try. Let’s just say there are a LOT of bookmarks. I love sharing a love for cooking and delicious healthy foods with my kids. Cooking is much more fun with company and I can’t think of anyone else I’d rather have as my kitchen helpers. I wonder which recipes we will try first?