Paleo Chocolate Cookies!

Just tried out these delicious cookies from Paleo On A Budget! I just pulled them out of the oven and have eaten 3 and burned my mouth on one already! I doubled the recipe and cooked them on parchment paper instead of foil, and they didn’t come up super easy, I wonder if I added a little coconut oil next time… Also I left out the raisins, because that is totally not my jam. Hope you try these out!




Crock Pot Beef Roast

This is my most favorite internet recipe I have ever found, and I have made it about 5 times now and it is amazing every time. I don’t follow the recipe closely anymore, and use dried rosemary and thyme for the spices, or the herbs de provence (my most favorite).

Thank you Paleo Leap for this amazing recipe!!! Balsamic Roast Beef



Chocolate Chili

From the book “Well Fed” by Melissa Joulwan. I am a big fan of this recipe, and so excited to eat the leftovers tomorrow! The chili was totally paleo. It had a kind of creamy taste to it. Mmmm.

And then I made Socca (Chickpea Flatbreads) to go with, they didn’t necessarily go great with the chili but were not bad. Just a little boring. I wont be making them again, it was a fair amount of time and work to make them. They were out of the “The How Can It Be Gluten Free Cookbook” which I have loved everything else I have made out of it!




Butternut Squash Soup with Red Kale


I don’t really have a recipe for this one, but I will try to recall what I threw in the pot. This turned out really tasty actually. Really hit the spot.


Carton of broth (+2c water)

1 small butternut squash

1 small/medium sweet potato

1 sweet onion

some garlic

cinnamon, cumin, cardamom, garlic powder, onion powder, garlic salt, pepper….. I think thats all the spices I put in. No idea how much of any of them. Go easy on the cardamom…

1 head of red kale

Avocado Oil (would have used bacon fat but was out of bacon.)


For the soup I put some oil in the pot, and threw some minced garlic in there to let it get just a little toasty. Then the onion, which I chopped fairly fine, and the broth was thrown in, the garlic was about to get too toasty and I didn’t want to turn off the burner due to my bad timing. I was told once that you should let your herbs and spices saute for a bit in the oil in your pot before adding the liquid for soups but I didn’t get around to it and it still turned out great.

Then as the broth was heating up I started chopping the butternut squash, which I had actually peeled first thing, because I hate peeling them so damn much. Cut it up into small-ish pieces and threw them in the pot, then did the same with the sweet potato. Then just started putting whatever spices sounded good in there and stirred it up and let it cook on medium/high heat until the squash was totally cooked. Then we used the immersion blender to blend up the soup a bit, not all the way though, there was still pieces of squash and onion. And while that was cooling a tad, I put a whole head of red kale, just the leafy parts, in a pan with avocado oil, a bunch of fresh garlic, and some salt, and stirred it until it was tender. Threw it on top of the soup and bam, delicious! Thanks for reading. Sorry I am so bad at this recipe thing. I am going to work on it. Jeremy is better at writing, I am going to make him do it next time 🙂

Apple Egg Muffins


Wow, getting through the holidays and then into the routine of Jeremy and my schedules took a bit to get used to. I made these last week and they turned out pretty good, they are from our new cookbook, “Practical Paleo” by Diane Sanfilippo. I have only made a few of the recipes and I already highly recommend it! The first half of the book is all about why it is good for us. So for a majority of our posts in the near future we will be reviewing recipes!

In the book these are called, “apple streusel egg muffins” but I didn’t feel as though they were very streusel-y. They were delicious, just more of a mini, sweet frittata kind of thing, the word muffin is not so much a word a would use to describe these. I had a sweet tooth when I made them also, so I added a few things to the recipe, such as honey and a little cardamom to go with the cinnamon, one of my favorite combos. The book also says that the prep time is only 15 min, but I found that was off, because you have to cook the apples and then let them cool. I set mine outside in the 35 degree weather and it still took 15 minutes just to cool. They were tasty hot out of the oven though, and I am glad I made them. I think they would be best as just part of a meal, and not the main dish.

Happy New Year from Jeremy and I!


Sweet Potato Hash 1.0

This is a breakfast we just threw together this morning, and it just so happened to be delicious! I had a bunch of sweet potatoes and Jeremy and I were craving hash browns, and I remembered my mom making some one time that were out of control amazing. Side note, my mother is magic in the kitchen, she never uses a recipe and (almost) everything she makes is crazy delicious.

This dish is also toddler approved, the little dude I hang out with a couple days a week was all about it.


So here is what I am trying to remember the recipe to be, I forgot to write anything down during the making of it.
Serves 2 very hungry adults and a toddler.

4 medium sized sweet potatoes, peeled and grated.

1/2 lg. sweet onion (or more if you like 😉

Enough bacon grease and/or coconut oil to make’em good and greasy! We used both.

For the seasoning I used the herbs de provence blend, garlic powder, onion powder, pepper, Trader Joe’s garlic salt and Everyday Seasoning. I would have no idea how much of any I put in..

Preheat oven to 400 F

First thing is first, cook some bacon!

Then, as pictured above, we fried them up in a couple of pans for a bit with the bacon fat and some coconut oil, maybe 8-10 min, just until they started turning a bit brown. As they were cooking on the stove I put a couple tablespoons of coconut oil on a cookie sheet and put it in the oven while it was heating up. Then transferred both pans of hash browns to the cookie sheet! We let them cook in the oven for 15-20 min, but stirred them up a few times, the corners got crispy real fast! Then pulled them out when they looked like they do below!


We also made some eggs to go along with. I sautéed some sweet onion and brussels sprouts in coconut oil with some more of that herbs de provence, I am obsessed with it, and garlic salt and pepper. Then basically  made an omelette with it. I have had a bit of a cold so I didn’t put any cheese on the eggs, but I am sure it would be to die for if I had.

Once the hash cooled a bit it was pretty crispy, just the way we like it!

Thanks for reading! Try it!