5 Ingredient Paleo Guacamole

5 Ingredient Paleo Guacamole

I am so excited to share this delicious recipe for a 5 Ingredient Paleo Guacamole with you. It is from my friend Cindy Sexton’s brand new cookbook, Paleo Takes 5 – Or Fewer. This is a must-have book for those of […]

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5 Ingredient Paleo Guacamole

5 Ingredient Paleo Guacamole

I am so excited to share this delicious recipe for a 5 Ingredient Paleo Guacamole with you. It is from my friend Cindy Sexton’s brand new cookbook, Paleo Takes 5 – Or Fewer. This is a must-have book for those of […]

The post 5 Ingredient Paleo Guacamole appeared first on Rubies & Radishes.

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Easy Recipe: Lemon Vanilla Meltaways

This recipe is from The 21-Day Sugar Detox guide book. I love lemon! It’s tart, it’s bright, it’s packed with vitamin C, and it works well in sweet and savory dishes alike. It is my go to for a quick salad dressing–just a squeeze of lemon and some olive oil and I’m set. I love […]

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Easy Recipe: Lemon Vanilla Meltaways

This recipe is from The 21-Day Sugar Detox guide book. I love lemon! It’s tart, it’s bright, it’s packed with vitamin C, and it works well in sweet and savory dishes alike. It is my go to for a quick salad dressing–just a squeeze of lemon and some olive oil and I’m set. I love […]

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Guest Post: Strawberry Shortcake Skillets

Guest Post: Strawberry Shortcake Skillets

I am PUMPED to have Cassy from Fed and Fit doing a guest blog on mine! She is the best. I may say that about a lot of people, but this is the honest truth here. She’s one of those people who is good-all-the-way-down-to-your-soul kind of way. She’s one of those people that you can be talking sh*t about the meanest person in the world and getting all riled up and all she would say is “Wow that’s crazy stuff.” That kind of good soul.  And not to mention, she’s fashionable, beautiful and she has a fantastic blog with absolutely amazing recipes and pictures. I know I’m being annoying, but I really adore her. I spent my whole trip to Paleo(fx) with her and can’t wait for the next trip so I can shop until I drop with her. She’s rad. Now eat up!!


unnamedSeptember makes me want to gobble up all the last of the summer berries while I wear my new fall booties. You with me?

As an ode to my two favorite seasons, we’re marrying strawberry shortcake (the quintessential summer dessert) with a couple rustic “is it October yet?” cast iron skillets.

I love these Strawberry Shortcake Skillets almost as much as I love my sweet friend, Juli. She’s just the best, isn’t she? It’s not every day you come across a friend who’s stances on fitness, fashion, how much we love our puppies, the number of times we actually wash our hair, AND food principals all match with your own.

When I first started Paleo about 5 years ago, I avoided all baked treats. I was afraid they’d derail the progress I’d made! I’ve since learned that living out the principle of “all things in moderation” is just as important for sustained success as learning how to order Paleo off a restaurant menu. Treats are an important part of my lifestyle – one that I’ve successfully maintained for years with lots of energy, happiness, and athletic success.

While my strengths lay in nutrition coaching and savvy savory recipe development, the universe occasionally blesses me with a knockout baking combo. This is one of those! I’m left licking my fingers and dreaming up ways to repurpose the awesomeness. On that note, any leftover coconut whipped cream will take your morning coffee to a whole ‘nother level. Just saying.

In this late summer dessert, we’ve got a bed of warm fresh drop biscuits all snuggled up in a couple mini cast iron skillets that are then topped with some macerated strawberries and a healthy dollop of perfectly sweetened coconut whipped cream. Holy yum.

If you want to opt for a “family style” dessert, double the recipe and bake all the biscuits together in one large skillet! Friends and family can then spoon their own strawberries and whipped cream as they like.

Guest Post: Strawberry Shortcake Skillets
Prep time
Cook time
Total time
Serves: 4
Skillet Biscuits
  • 1 cup almond flour
  • ½ cup arrowroot flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup coconut oil, melted
  • 1 large egg, room temperature
  • 2 tablespoons honey
  • 2 teaspoons lemon juice
  • ¼ teaspoon coconut oil to grease skillets
  • 2 teaspoons coconut sugar
Macerated Strawberries
  • 2 cups fresh strawberries, quartered
  • 1 tablespoon coconut sugar
  • 1 teaspoon lemon juice
Coconut Whipped Cream
  • solid portion from 1 can of chilled full-fat coconut milk
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
For the Skillet Biscuits
  1. Whisk the dry ingredients together until they’re well incorporated and all clumps are broken up.
  2. Whisk the wet ingredients together and then add them to the dry. Stir until the mixture is even.
  3. Grease two 6” oval skillets with the coconut oil.
  4. Using a #40 scoop (or just a big spoon that equals about 2 tablespoons), drop balls of the dough into the greased skillets. You should get about 7 drop biscuits for each dish. Sprinkle the top of the biscuits evenly with the coconut sugar.
  5. Bake at 350 F for 20-22 minutes, or until a toothpick comes out clean.
  6. Let cool then top with the strawberries and coconut whipped cream.
For the Macerated Strawberries
  1. In a large bowl, mix the strawberries with the coconut sugar and lemon juice.
  2. Set covered in the refrigerator for at least 30 minutes before serving.
For the Coconut Whipped Cream
  1. Add the hardened coconut cream from the can of full-fat coconut milk to a chilled mixing bowl with the honey and vanilla extract. Beat on high for 5-7 minutes, or until stiff peaks form.
  2. Store in the refrigerator until just before serving.

Strawberry Shortcake Skillets | Fed+FitStrawberry Shortcake Skillets | Fed+Fit-6Strawberry Shortcake Skillets | Fed+Fit-4

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The Paleo Kitchen Pumpkin Waffles

The Paleo Kitchen Pumpkin Waffles

I said that if I got enough likes for my pumpkin waffles from The Paleo Kitchen on instagram, that I would share the recipe with all of you! And that’s exactly what I’m doing! I got almost 4,000 likes, which is WAY more than I usually get, so here ya go! It’s pumpkin season and you deserve it! If you haven’t heard me blab about The Paleo Kitchen, well then I’m not doing a very good job. After publishing two cookbooks and having a hard time with my first one, this second book, The Paleo Kitchen, is a book I’m incredibly proud of. So much time and effort was put into this book with over 100 brand new recipes, shopping guides, and tear outs with tips of keeping your food fresher, longer. And I don’t want anyone to miss out on the recipes in this book because they are delicious. Here are some of my favorites:

  • Biscuits and Gravy
  • Cinnamon Rolls
  • Mongolian Beef over Cauliflower Rice
  • Pulled Pork Nachos
  • Twice Baked Stuffed Butternut Squash
  • Four Layer Beef and Bacon Casserole
  • Lemon Chive Pasta with Chicken Thighs
  • Chocolate Cookie Dough Ice Cream
  • Lime Pound Cake

And if you want more sneak peeks from the book, because for some ridiculous reason you don’t completely trust my recommendation to get this book on your shelves, here are other recipes you can try out first!

  1. Dill Butternut Squash Fries
  2. Cinnamon Chocolate Swirl Banana Bread
  3. Blueberry Rosemary Ice Cream
  4. Bacon Lime Sweet Potato Salad
  5. Pumpkin Butter Gingerbread Sandwich Cookies
  6. Sweet Plantain Guacamole
  7. The Perfect Burger

Now trust me, ya little bastard.

Sorry, you’re not a bastard.

Ok, I feel like it’s been forever since I’ve updated the creepy internet of my daily life. Probably a good thing, but I miss it. Life has been all over the place. I’m currently working on a project so I’m in Pittsburgh right now staying with Bill and Hayley from Primal Palate. It’s pretty rad. It’s nice when something doesn’t feel like work because you are working with awesome people. If you don’t know Bill and Hayley, they are pretty much the nicest people ever. And they are hilarious. I hate when I’m forced to be friends with people who aren’t funny. Or try to be funny and in turn are even less funny. It’s exhausting. Thankfully that doesn’t occur with these two.

Other things that are happening:

  1. I finally finished every season of The Office. I missed many seasons back in the day when it was on TV but thankfully because of the invention of Netflix, I wasted at least 12 hours of my life for that show. And that was just next week. And then I cried during the finale. I think I need more real life friends.
  2. I felt a man’s flat butt touching my shoulder while sitting on an airplane, minding my own business. If my boyfriend and I grow old together, I will make it my retirement goal to not let his butt fall flat. I do not like flat backsides.
  3. I found a house I’m IN LOVE with. Well, because the kitchen is too.die.for. I’ve never been so in love with a kitchen. I’m pretty much ready to purchase the house right now, but I’m in Pittsburgh. And if I bought everything I fell in love with, well, I wouldn’t be able to afford this house. But you guys, I like, LOVE this house. I want to dance in it. And then bring an interior designer into it because that stuff is frightening.
  4. I already miss Jackson. And the good ole’ boyfriend. I don’t talk about him much, because it’s nunyabiznez, but I sure do miss the sh*t out of him when I’m gone. Just so ya know.

That’s really all I got, ok. Ok. Now go eat waffles!!

The Paleo Kitchen Pumpkin Waffles
Prep time
Cook time
Total time
Serves: 5
  • 2 large bananas, mashed
  • 1⁄2 cup (120 ml) pumpkin puree
  • 5 large eggs
  • 1⁄2 cup (125 grams) almond butter
  • 1⁄4 cup (50 grams) melted coconut oil, plus more for greasing the waffle iron
  • 1⁄2 cup (75 grams) coconut flour
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of fine-grain sea salt
  • maple syrup, for serving
  1. Preheat the waffle iron.
  2. Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
  3. Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer’s guidelines for suggested cup [milliliter] quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch (12-mm) border (the batter will spread with you close the lid). Cook, following the manufacturer’s directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.
Yields 5 waffles

Screen Shot 2014-09-15 at 7.12.51 PM

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Chorizo-Chicken Chiloup!

I started out thinking that this recipe would be a soup, but then it had a little bit of a resemblance to a chili, or maybe a stew…so I asked my trusted Facebook folks and they advised calling it a Chiloup, Stilli, Stewli, Schillew, and even a Stoup!  So, take your pick, but definitely try this recipe if you like a little spice with your comfort food.

Chorizo-Chicken Chili


Chorizo-Chicken Chili_2


  • 1 pound loose chorizo (or cut from the casings)
  • 1 red onion, diced
  • 1 small red bell pepper, seeded and diced (or color of choice)
  • 8 ounces baby bella mushrooms (or mushrooms of choice), sliced
  • 2 tablespoons ghee or organic butter
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • sea salt and ground pepper, to taste
  • 1 pound chicken thighs, cooked and diced
  • 4 cups chicken broth (or veggie broth)
  • 28-ounce can of diced tomatoes, strained
  • Optional garnishes: sliced black olives, fresh cilantro, diced avocado


  1. In a Dutch oven or heavy-bottomed pot over medium heat, cook the chorizo, onion, bell pepper, mushrooms until the chorizo is cooked.  Add ghee, celery, carrots, coriander, paprika, salt, and pepper. Cook for 5 minutes. Add the chicken, broth and diced tomatoes.
  2. Cook covered on medium-low for 30 minutes.
  3. Continue to simmer uncovered for 1 hour. Spoon into bowls and garnish with optional toppings
  4. Enjoy!

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Banh Mi Meatball Bowls

Banh Mi Meatball Bowls : The Not So Desperate Housewife

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Pumpkin Coffee Cake + Lake Powell Trip #3

Pumpkin Coffee Cake + Lake Powell Trip #3

I’m back in the groove. I just got back to Colorado from my third annual trip to Lake Powell and after letting the post vacation blues work its way out of my body, I’m back to a happy mood. It’s so hard coming back to reality, especially when you’re on a vacation that includes no cell reception. Life is more fun sometimes without knowing what the whole world is doing. Or having to see the comments left on social media by the trolls of the world. The last two trips I went on were with a group of about 20 people, this time it was just 6. We had 8 going on the trip but then one of the guys had to go on and tear his achilles tendon right before left. Thanks a lot, guy.

The first year I went to Lake Powell, I absolutely fell in LOVE. It instantly became the place I loved the most. I’m not one for sight seeing, but the beauty of the canyons there are out of control. And when you wake up in the morning, the water is so still that it looks like a mirror. It’s just awesome. But the second year I went, it rained the whole time. And it was freezing. The only sun I got was on the last day taking in our house boat. And that sun led to a lululemon wunder under burn on my shins. Not as sexy as you may think. But this year Lake Powell redeemed itself. We had 3 days of perfect sunshine but it was still cool enough night that you weren’t miserable while sleeping on the houseboat.

Let’s go over the deets of this trip. So this time around, we went North through Lake Powell since we’ve always gone South. Both directions are completely different so it was fun to see a different side of the lake. South is much more wide open so once we parked our houseboat, we were able to go right out to an open part of the lake instead of through little channels. And since there were only 6 of us on the wake board boat, we all got to wakeboard and/or surf A LOT. Here’s the thing about wakeboarding, it’s not fun unless you’re good at it and have no second thoughts about trying a trick. I am not good and I question everything at least 6 times before doing it, so I am not a good wakeboarder. So this year I decided to not even set on a wakeboard and just stick with surfing. If you’ve never surfed behind a boat before, you have to. It’s so much more fun and you can be drunk while doing it without hurting yourself. It’s magical. And in no time flat, I was learning to surf without the help of the rope. It was SO fun. Seriously so fun.




obviously not me. i use my brain.

After a while of surfing and wakeboarding and getting pulled over by patrol, what else was there to do? Surf each other. Duh.


It obviously worked well.

Then, since we didn’t hurt enough from everything else, we decided to tube. Tubing is by far one of my favorite things ever. You feel like a kid again. You sometimes pee yourself because you lose all body control, you can’t stop giggling, and you fly through the water like you weigh 12 pounds. It’s invigorating. Until you fly off and your body gets whipped around like a rag doll on acid. You get my visual? Good. The boyfriend became so much like a child, at one point he was whipping his arms around like a Britney Spears backup dancer in ‘hit me baby one more time’ music video. I ended up with a fat lip. I didn’t ride with him again after that.


One of the days we decided to pack up all of our drinks and a ton of food and just cruise on the boat up the canyon and see where it took us. We got like 15 miles through and then the water was too low. Lame. Our excitement diminished quickly. So we headed the other way to explore other stuff since we were buzzed and ready to do something with our lives.

Then we found this rock. Doesn’t it look like a person? Or a god? Or a buddha? The answer is yes, yes it does Juli. We named him something but I already forgot. C something.


Can you see the tiny people up there? Crazy. We found a beer can that was crazy old. Super exciting huh? So exciting.

Something that was very different about this trip was the food. When you have 20 people eating, the food is pretty simple. Burgers, brats, hot dogs. Nothing exciting or that good. But when it’s just 6 and everyone is helping out with cooking and cleaning, the food is goooood. I didn’t get many pictures, but here are what our meals looked like:


  • breakfast tacos with corn tortillas (eggs, sausage, avocado, peppers, hot sauce)
  • scramble with eggs, bacon and avocado along with fruitIMG_9550IMG_9498


  • all the guys were too drunk for lunch, so we just snacked on lunch meat


  • on the first night we did a shrimp boil with shrimp, hot sausage, potatoes, corn and peppers
  • on the second night we did fajitas with chicken and all kinds of peppers and onions
  • on the third night we did rib eye steaks with asparagus
  • on the fourth night we did blue cheese burgers with bacon and corn along with some corn


Every night after dinner, we had an after-dinner-drink contest. Two people would put their heads together to come up with a special drink for everyone. The first night was a drink with whiskey, sage, and muddled blackberries. The second night (ours) was a spin on a margarita, then the last night was a s’mores cocktail. Nobody won because everyone was too nice. I was the only person who voted for my own. What an only child. But look how sweet the s’mores drink was:


As for alcohol, this trip was the least I’ve ever drank on a trip. I’ve never been a huge drink, just had my drunk moments. That makes no sense, does it? In my head it does. Anywho, as I get older, I’ll have one or two drinks, but then I’m not thirsty anymore. And in my head, that’s the reason I drink anything. If I’m not thirsty, I don’t want it. The only thing I really enjoy drinking is Hendrick’s gin with some tonic and lime and champagne. The other drink that I just recently tried and wish I had more of on my trip was Bon Affair wine spritzer. Mostly because it doesn’t taste like wine. But after we were out of those two drinks, nothing ever sounded good. So I drank A LOT of water.


This was by far my healthiest trip to Powell. I think I came back thinner because I wasn’t spending my days eating in the kitchen all day long. Obviously that went away within 2 days of being back. Especially since it’s pumpkin season and that’s all I’m craving. What else should I make with pumpkin this year? I need some ideas! Especially since I only have this weekend before I leave out of town for some business! Help me out! Let’s feed the sh*t out of you!

Pumpkin Coffee Cake
Prep time
Cook time
Total time
Serves: 8
For the bread
  • 1 tablespoon butter or ghee or coconut oil, for greasing pan
  • 1 cup almond butter (or other nut butter or seed butter)
  • ½ cup pumpkin puree
  • 1 banana, mashed
  • ¼ cup maple syrup
  • 2 eggs, whisked
  • 1 tablespoon pumpkin pie spice
  • 3 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
For the toppings
  • 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
  • 2 tablespoons coconut sugar
  • 2 tablespoons almond flour
  • 1 teaspoon pumpkin pie spice
  • ¼ cup walnuts, chopped (optional)
  1. Preheat oven to 350 degrees. Grease a 9×5 bread pan and cut a piece of parchment paper to fit inside the pan (for easy clean up and to help remove the bread from pan).
  2. Place almond butter, pumpkin, banana, honey, pumpkin pie spice, coconut flour, baking soda, baking powder and salt in a food processor and puree until smooth. Wipe down sides of food processor if needed and puree once more.
  3. Pour mixture into bread pan and smooth out.
  4. In a small bowl, add butter, coconut sugar, almond flour, pumpkin pie spice, and walnuts. Use your hands to mix the toppings together until combined.
  5. Place chunks of the toppings all around the top of the pumpkin bread mixture.
  6. Bake in oven for 1 hour.


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Blue Crab and Chipotle Bisque

Gluten-Free, Paleo, Perfect Health Diet

NFL team loyalty is a crazy thing. Growing up in Washington state, we were diehard Seahawks fans; after all, who else can you root for all the way up in the Pacific Northwest? Moving away and living in Hawaii for seven years really messed me up, since football games come on so early – over the years, the whole sport dropped off my radar. That all changed six years ago when our family moved to Baltimore, the proud home of the Ravens, and I was immediately drawn to this tough, talented, and admittedly dirty team. Today, I’m torn between who to support – Seattle or Baltimore – but luckily they rarely play each other so it isn’t that big of a deal.

It’s been hard for me to follow games closely after canceling our TV service a couple years ago, but since our family is moving once again this fall (to Pensacola, Florida this time), I can’t help but feel a little sentimental knowing this is our last season in the heart of Ravens madness. The folks behind Tabasco recently asked me to come up with a dish that used ingredients that were indicative of my local NFL team, and something with blue crab immediately came to mind. Since crab cakes are already in my cookbook, I went with my next favorite crab dish – bisque.

A bisque is a cream-based soup of French origin, typically made with shellfish. Seafood bisques are very popular in Maryland, and can be found in just about every diner menu (and we have a lot of diners). I like the type of bisque you find in Maryland – simple, honest flavors – so I whipped up a basic recipe for the home chef, adding a little Chipotle Tabasco in for some kick.

My next challenge: picking a Florida NFL team to follow.

Blue Crab and Chipotle Bisque

  • Servings: 4
  • Time: 50 minutes
  • Difficulty: Easy
  • Print

2 tbsp butter or ghee
1 onion, chopped
1 carrot, sliced
2 cloves garlic, minced
2 tbsp brandy (1/4 cup dry white wine okay)
1 tbsp tomato paste
1/3 cup basmati rice, rinsed
6 cups shellfish stock, fish stock or combination
1/2 cup cream (coconut milk okay)
6 squirts Chipotle Tabasco, more to taste
1 lb blue crab meat, fully cooked
2 tbsp fresh parsley or tarragon, chopped

1. In a stockpot or Dutch oven, warm the butter over medium heat, then add the chopped onion and carrot; sauté until softened, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute, then add the brandy (or white wine if you don’t have brandy). Cook, stirring often, until the liquid has evaporated, about 2 minutes, then add the tomato paste. Stir together and sauté until aromatic, then add the rice and stock.

2. Bring to a simmer then reduce heat to med/low; simmer until the rice is very tender, about 40 minutes, stirring every 5 minutes to prevent the rice from sticking to the bottom of the pot.

3. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches before returning to the pot. Once smooth, remove from heat and stir in the cream or coconut milk and add the Tabasco. Carefully add all but a little of the blue crab meat, stirring gently so as to not break up the crab chunks. Garnish with fresh parsley or tarragon and the remaining crab, and serve alongside the Tabasco.

** While adding rice to thicken the soup sounds like the most brilliant thing I’ve ever come up with, it isn’t – this is actually the traditional method for thickening bisques.

** Here in Maryland, blue crab meat is sold in these little plastic tubs, 1 lb in weight and perfect for this recipe. Canned crab would work too, but will not have that many crab chunks.

Beautiful, messy veggies before adding the rice and broth.

via The Domestic Man » Seafood http://thedomesticman.com/2014/09/09/blue-crab-and-chipotle-tabasco-bisque/

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