Sunday, June 2, 2013

Coconut Cilantro Beef Ribs

Who doesn't like a juicy slab of ribs? Being from Texas, I have devoured MANY racks of BBQ ribs over the course of my life and I love them but I wanted to try something a little different with these grass-fed ribs. The combination I chose risked ruining them weighed heavily on my mind, but fortunately for me (and now, you) I'm very pleased to announce that my experi-rib was a great success.

These will leave you moo-ing for moo-re.
Coconut Cilantro Beef Ribs
4-5 lb. beef ribs (grass-fed)
1 Tbs. coconut oil

Dry rub:
2 tsp. onion powder
4 cloves garlic, minced
3/4 tsp. cloves
1 tsp. cracked pepper
sea salt to taste

Sauce:
1 can coconut milk
3/4 cup cilantro
2-3 tsp. tamari
1/2 tsp. ground ginger
juice from 1/2 of a lime


1. Mix dry rub ingredients together, rub into ribs with your hands. You want to get the rub into every nook and cranny of the meat. Cover and refrigerate for 4-8 hrs.

2. Heat a large cast iron skillet and brown all sides of the marinated ribs, leaving the ribs in the skillet just long enough to brown, but not cook.

3. Get out your Crock Pot, add some coconut oil.

4. Place ribs in Crock Pot and cook on low for 8-9 hours.

5. While ribs are cooking, combine all sauce ingredients in a food processor and process until smooth.

6. Heat sauce in a sauce pan until warm.

7. Plate the ribs and cover in sauce.

*For the leftovers the next day, I poured all the sauce over the remaining ribs and it was fabulous.

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Monday, May 13, 2013

EPIC Bar Give-Away!

Don't you wish...

There was a meat bar that was pure and free of unnecessary additives?
That such a bar came from grass-fed cows? 
There was a company that sold these types of bars that also believed in sustainability, welfare of the land and the animals that fed off it?

Good news!
Introducing: The Most EPIC Bar in the World!

We had the privilege of attending PaleoFX this year, and while we were there we discovered EPIC BAR, the Austin, Texas company that also has a sister named THUNDERBIRD ENERGETICA. Both of these companies value a Paleo, non-GMO approach to healthy snack bars. The EPIC team had set up shop for the very first time in its existence, in order to launch the truly delicious 100% grass-fed meat bars. We made our way over to their booth because they giving away samples of the not-yet-released-to-the-public product. I'll put it this way, they had to fill up a ziplock baggie for us because we kept circling back like vultures.

As soon as we gulped down the free samples they so kindly gave to us, we placed an order to be shipped to us. I can now say I was one of the first people on Earth to get my very own box on EPIC Bars, that was pretty cool, especially because I'm a Texas girl and I love knowing that I am supporting a local business. Not to mention that the EPIC team was extremely kind, personable, easy to work with and clearly health-conscious. When we received our shipment Casey and I made a pact that we would make the box of EPIC-NESS stretch... Clearly we were lying to each other, as we gobbled them up just as fast as we did that first little baggie.

I am just as thrilled as you are about the fact that there is FINALLY a meaty bar of goodness that I can eat in good conscience, that's why I'm giving some away! One lucky person will win two assorted boxes (that's 24 bars!) of Epic bar, plus a cool t-shirt to add to your swag collection! All you have to do to enter to win is:

1. Go "Like" them on Facebook.

2. Post a comment in the comment section of this blog post telling me WHY you need some EPIC-ness in your life and letting me know you "liked" their page.

I will announce the winner Saturday at 11:00a.m. via Facebook & Twitter so be watching!

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Thursday, May 9, 2013

Cinnamon Roasted Carrots

Today's post is brought to you by:

BABY CARRRROOOTTTTTSS!

Do you buy organic baby carrots from the grocery store?  The ones in the plastic packaging? I used to. Until read an article from Natural News: "There is nothing innocent about these baby carrots," that included the text "A chlorine wash will ensure longer shelf life"

Chlorine? Eek!

According to consumerreport.org, the FDA approves of this practice. "Yes—and so are some whole carrots, as well as many other vegetables. But the practice appears safe. Manufacturers often treat produce—even organic produce—with a mild chlorine solution to disinfect it and extend its shelf life. But the concentrations are tiny compared with those used in, say, cleaning products, and they pose no known risk to humans."

I'm not saying you're going to die from munching on baby carrots, and there are some conflicting reports on the validity of these claims but ask yourself this: Would you drink chlorine, even if diluted? No, you wouldn't.

More questions: How many times have we been told that something is "safe" just to find out later on down the road that it is harmful? How many "safe" artificial sweeteners that are STILL being added to our foods are now linked to cancer? Diet pills and other pharmaceuticals that are "100% safe" only to see lawsuits come out of the woodwork. You know the ones "if you or a loved one as died or been harmed due to taking ________ call blahblahblah." Yeah, everything "appears safe" until it doesn't. Can you say chemical toxicity?

I'm going to steer clear of the little guys from now on because I really don't care who tells me it's safe, I'm never going to believe that eating something that has been dipped in a chemical solution is. It's not a risk I'm willing to take on something that I can get elsewhere... in whole form. Which brings us to today's recipe!


Cinnamon Roasted Carrots
10-12 FRESH (Farmer's Market) carrots, full size
2 Tbs. coconut oil, melted
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. coarse sea salt

1. Preheat oven to 400.

2. Wash carrots and peel if you want them to look nicer. Place on a baking sheet (with a lip) or a casserole dish.

3. Mix oil, cinnamon, nutmeg and salt together. Brush mixture on carrots.

4. Bake for about 35-45 mins. You want them slightly firm but not stiff.

5. Let cool and serve. Happy noms.

Serves: 4-6

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Saturday, May 4, 2013

A Treat for Your Troubles

Are you on Facebook? Of course you are! Go on over and "Like" my page because I am giving away a batch of these little devils and believe me you will want to win them. Plus, if you "Like" me on Facebook you can stay up to date on all the Paleofabulous things I'm doing and saying.

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Friday, May 3, 2013

Paleoso Fajitas

Just in time for Cinco de Mayo. As a Texan girl, I love Mexican food and we have an over-abundance of restaurants in our area, though not many are truly authentic. Unfortunately, it's next to impossible  to find one that doesn't cook in some sort of crap oil such as canola, soy or corn and I'm going out of my way to avoid such oils these days. I hate to come off as a "snobby food elitist," but I'm not willing to eat something I know is going to harm my gut and make me feel terrible. I decided if I wanted it done right that I would just do it myself. Oh man, did I do it right!



Paleoso Fajitas
2 lbs. flank steak, grass-fed if possible
a small dab of animal fat, olive or coconut oil

Marinade:
juice of 2 limes
1/4 cup cilantro, finely chopped
2 cloves garlic, minced
1 jalapeno, minced
3 Tbs. oil, olive or coconut
1/2 tsp. cayenne pepper
1/4 tsp. dried orange peel
salt and pepper to taste

Veggies:
1 16oz bag frozen broccoli and carrot mix
1 16oz bag frozen bell pepper onion mix (fajita mix)
Guacamole for garnish

1. Mix all marinade ingredients together.

2. Put meat in a large ziplock bag and pour marinade over it, shake the bag so that the whole steak is drowned in the sauce. Place in fridge for 12-24 hours.

3. Heat a large cast iron skillet on medium heat, place dab of oil in it and allow it to melt.

4. Remove meat from bag and place in hot skillet. Cook about 5-8 minutes on each side depending on desired level of done-ness. DO NOT drain juices from skillet.

4. Place cooked meat on a butchers block, cut into fajita strips.

5. Place bags of veggies in skillet and toss until they are coated in marinade and juices from meat. Continue to cook until veggies a tender.

6. In a large serving bowl mix meat and veggies together and top with guac. Serve.

Serves 4

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Thursday, May 2, 2013

Are you Tired, Or Something More?

I haven't posted anything since March. I have however tried to keep up with my Facebook page as best that could. Did you wonder where I was? No? I'll fill you in anyway because it's my blog and I can write whatever I want. ;)

About seven months ago I started feeling really fatigued, run down and (more) stressed than normal. My sleep quality and quantity was suffering, my mind was foggy and I was constantly getting sick. This is a problem I've had in the past and my doctor would say, "Nothing is wrong with you, I'll give you a sleeping pill and you'll be fine." I never filled the script because I was a "crazy person" who wanted to do everything "naturally." None of this made any sense to me because I was already eating strict Paleo! I shouldn't be having these problems! I just thought I needed to train more, but that only made it worse. Nothing was working and I had no good reason to feel the way I did.  After all, I was "the healthiest person I know" to everyone-- and I am dammit! But this is the way I felt before going Paleo and I was slipping back, but why?

During that seven months, I was doing the same things I have always done... I put blinders on by telling myself to "snap out of it and quit being so lazy" and thus concealing the fact I was in trouble because I was too proud to admit it.  I also kept piling things on my plate-- who am I kidding I don't have a plate I have a trough, a deep one. I have always had a lot of responsibilities; as a child, my sister an I had to be adults in every sense of the word (that's a whole other post) so it's something that I'm pretty comfortable with.  I prefer to be busy, and I always say "better busy then bored." This time I had really over-done it, I was taking on everything I could in every area in my life.  On top of that I was trying to fight off a Candida (yeast) overgrowth in my gut (still to be 100% confirmed by some medical tests) that I haven't been able to get rid of and have probably been dealing with for several years. I just couldn't win.

One day in mid-March as I was driving to work and was approaching a red light, the same red light I see every morning on my way to work, except I looked up at the red light and simply KEPT GOING. I stopped just short of t-boning another car.

Blinders off.  What the hell? Something's wrong with me.

Over the next few days, I started thinking about all the things I'd been forgetting about and it scared me: I was forgetting simple words (aphasia), I was trying to take out my contacts after they were already out, I would go in the bathroom and have no idea how or why I was there, while at work I would forget what client I was working with (all these lapses in short-term memory). Recently, I needed eleven stitches after nearly filet-ing my left index finger while cutting a butternut squash. Then it hit me like a ton of bricks...

ADRENAL FATIGUE.

I called Casey and told him, and we wondered why we hadn't thought of it earlier. Maybe because I wouldn't admit to myself that anything was wrong? We decided that we needed to get back to basics. He canceled cable the same day. Let's get real, TV overstimulates our brains, it's a FACT, and I certainly didn't need that. Besides, we could use the extra money for other things, like grass-fed meat. Next, we went to PaleoFX in Austin. It was like in church when you feel the Preacher speaking to/about you in the sermon and I couldn't ignore it. Adrenal Fatigue came up in every lecture that we attended. So did the link between candida and the adrenals... To say it was eye-opening would be the understatement over the century.  We sat in on the lectures of  Dr. Amy Myers, a functional medicine doctor who presented at PaleoFX. What do you know she has a practice in Austin, just a short 4 hour drive for me! When we got home, Casey insisted that I make an appointment with her, so I did. I mean, isn't it my duty as a wife to do as my husband says *eyeroll*?

Well, I'm happy to announce that I am on the road to recovery and this week I have felt better than I have in months. I've only been to one appointment so far but it was a great experience. Not only did I consult with her dietitian, Brianna, and talk about a food prescription, but it was so nice to not be looked at like I was crazy or be told that I was "just tired." I also LOVE that Dr. Myers brings her dog Bella to work, I always trust "animal people."  I get my lab results back in a few weeks and I've got a lot more work to put in but I will keep everyone up-to-date on my exciting journey to Ultrahealth.

Now you know what I've been up to. Bet you wished you hadn't asked, huh? Anyway, I hope to have a special recipe for Cinco De Mayo in the next day or two, so be on the look out. I'm so happy to be cooking again!!! 

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Sunday, March 10, 2013

Mediterr-indian Chops

Happy Sunday! Well, week one of the CrossFit Open is over, and it looks like we all survived, although my pride was almost beat to death by a big ugly monster we'll call the Snatch-burp Monster of 2013 ... it's in recovery now don't worry. So on to the next hellacious week, the WOD will be bad that's a fact so you might as well eat like a king. Good thing I have a recipe fit for a king.



Mediterr-indian Chops
2 lbs. bone-in pork chops
1 cup cilantro
1/4 cup coconut oil, melted
2 tsp. curry powder
1/4 tsp. Cayenne pepper
salt and pepper to taste
1 Tbs. fat of your choice, olive oil, bacon fat etc.

1. In a food processor, process cilantro, coconut oil, curry powder, cayenne pepper, salt and pepper.

2. Place chops in a dish and brush with cilantro mixture, cover and refrigerate for 8-12 hours.

3. Place fat in a cast iron skillet and heat on medium. Once skillet is hot, place the chops in it.

4. Cook about 5 minutes on each side or until juices run clear.

5. Remove from heat and serve.

Serves 2-4

*The cook time will depend on the thickness of your pork chops.

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Wednesday, March 6, 2013

Review: "The Stick"


The Stick Store

I have had a little side-kick for the last few weeks that I've been bringing everywhere I go--well, just about everywhere. It's The Stick! I love this thing, I've grown pretty attached to it. When I was asked to review The Body Stick I was pretty excited, so here is my take on the product.

So what *IS* The Stick, you ask?

Since I'm a Crossfitter, my legs are sore pretty much all the time, so I started using it as a way to massage my sore leg muscles. I felt a big difference in the way my legs felt and recovered from workouts. Its design can get into all the little nooks and crannies--behind and on the sides of my knees, my inner thighs, places that foam rollers are usually too large and cumbersome to reach. I also have very tight achilles, brought on by 10 years of standing behind a styling chair. While I still have a little tightness and pain in the area, it's getting better everyday and doesn't bother me during my warm ups, thanks to The Stick.

Now lets talk about my butt... I do a lot of squats, and I mean a lot; most days I wish my bathroom had a handicap rail.  For some reason when my gluteus maximus gets sore it seems to stay sore for a few days, but since rolling it out with The Stick a couple times a day my soreness dissipates faster.

I also love the way is feels on my back and arms. The only problem is that you need someone willing to roll it up and down my back and arms. Unfortunately, I'm limited to using it on my legs and butt only.  Bummer, but not the end of the world.  Another downfall is that it's a little tricky to travel with since it doesn't fit a standard gym bag so I have to carry it around like a walking stick. That's more of a flaw in my bag and me looking creepy not an actual complaint about The Stick.

All in all, it is an incredibly useful tool that I plan on keeping around. I might even look into getting a bigger bag so that I can travel with it.

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Sunday, February 24, 2013

Avocado Salad

This salad makes a great side, covered dish to bring to a party or just a tasty little snack. I even ate it for breakfast one morning. You can be really creative here and add whatever you like--if you do so, I would love to hear what you came up with!




Avocado Salad
3 avocados, cut into chunks
6 slices of bacon, cooked and crumbled
1 large tomato, chopped
1 cup spinach
2 gloves garlic, minced
1/4 tsp. smoked paprika
juice of half a lemon
salt and pepper to taste

Serves 4-6
1. Place avocado chunks, bacon, and tomato in a large mixing bowl and toss.

2. Add in spinach, tossing to combine.

3. In a small bowl, whisk lemon juice, paprika, garlic and salt and pepper.

4. Pour mixture over avocado mixture and gently stir until juice and seasonings are evenly distributed.

5. Chill until ready to serve.

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Friday, February 15, 2013

Paleo Fabulous Challenge Winners!

Congratulations to everyone for finishing the challenge!

Remember, the prizes are awarded for the top overall team and male/female individuals. As I mentioned before the challenge, scores were not the only factor that went into deciding the winners. Total transformation, goals achieved, as well as the goals themselves factored into the final standings.

Lastly, thank you ALL for making this what I felt was a huge success that exceeded all of my wildest expectations! Now, without further ado...

Top Team: Neandergals! Sabrina, Angela, Lori, Sara from Crossfit Steadfast in Savannah, GA!

Top Male: F. Scott Bauer from Crossfit Beaumont!
*Top Female: Christina Greenway from Crossfit Bridge City!


Runners up were Girls Gone RX from Crossfit Bridge City. Team Tyrannosaurus Flex from Crossfit Steadfast was the top male team, finishing 3rd overall.


*Since all of the individual females DQ'd, I looked into the 2nd place team and selected who I felt did best, based on the same factors above.
I will e-mail the winners for shipping information for the prizes, as well as to ask for permission to use any/all before and after photos for the blog and Facebook page. Also, I'll be making special posts to recognize those who made especially great accomplishments.

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Thursday, February 14, 2013

Fiery (Love) Stuffed Peppers

4-6 bell peppers, assorted colors, cut in half lengthwise
2 lbs ground meat
1 onion, diced
2 Tbs. cumin
1/2 Tbs. hot paprika
1 1/2 cup salsa
     -1 large can whole tomatoes
     -1 jalapeno
     -3/4 cup cilantro
     -2 Tbs. lemon pepper
     -2 Tbs. garlic salt

Putting the spicy back in Valentines Day


1. Preheat oven to 350.

2. Cut the tops off the peppers and set aside (save for later), then cut peppers in half lengthwise and place in a large pot of boiling water. Boil about 5 mins or until peppers start to soften.

3. In a large skillet, add meat, cumin, and paprika. Cook on medium heat.

4. Dice the pepper tops and add to the meat along with the onion.

5. Using a food processor or blender, blend can of whole tomatoes, jalapeno, cilantro, lemon pepper and garlic salt. Mix until desired consistency.

6. Pour 1 1/2 cup of salsa into the skillet with the ground meat and stir.

7. Place peppers in a large baking dish and fill them with the meat mixture, bake for 30 mins. Top with a little salsa, avocado and cilantro and serve.

Serves 4-6

*I used ground pork, but beef, buffalo or whatever you have should do just fine.
**I used half a jalapeno for the salsa but feel free to use the whole thing if you want it extra spicy.

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Monday, February 4, 2013

Good Ol" Chili

I have two all-time favorite chili recipes: One being my Grandpa's, and the other is PaleOMG's sweet potato chili. Both are pretty drastically different, but delicious nonetheless. This time of the year I'm always inspired to make something rich and hearty.

My grandpa only made his chili a couple of times a year and I can remember it being so hearty and comforting. Unfortunately, he never wrote down the recipe because there really wasn't one; he threw in everything he could find and cooked it all day long. Besides steaks on the grill, it's the only thing I really remember him cooking so it was always a special treat. He's been gone 7 years now and I miss him every day. He assumed more of a parent role in my life instead of a just a grandparent and I am eternally gratefully for that. He was gentle and stern at the same time. I knew never to test my limits but I also knew he would always take care of me. When I decided to make this chili I knew it would make me feel closer to him.

I made my own version of chili, drawing inspiration from my Grandpa and PaleOMG's Smoky Bacon Chili recipe.



Winter Chili

3-4 lb brisket, cubed
1 14-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
2 sweet potatoes, peeled and chopped into one-inch pieces
2 green bell peppers, diced
2 bay leaves
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon onion powder
1/2 teaspoon cloves
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper

Serves 6-8

1. Add 1 tablespoon of bacon fat (or fat of choice) to a Dutch oven and heat on low.

2. Place chunks of brisket into the Dutch oven and brown on each side.

3. Cover the meat with the oregano, cumin, chili powder, onion powder, cloves, thyme and cayenne pepper. Stir the meat so that it is evenly coated with the spices.

4. Stir in the tomatoes, diced bell pepper and bay leaves.

5. Toss in the sweet potatoes, stirring so that they are coated in the juices. Cover with lid and let simmer for about 1-2 hours, stirring frequently.

6. When potatoes are soft but not mushy, it's ready to be served.



* This is one of those dishes that you can allow to cook down all day on a lazy Sunday, or turn up the heat and cook it in an hour or less. I think the longer the better.

** I made this in the crockpot the second time I did it and it was just as good. Just brown the meat first then throw everything in. Cook for 6 or so hours and boom it's done.

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Friday, February 1, 2013

Paleo Challenge Prizes



Team Prizes:
2 rolls of RockTape (per team member)
1 bag of "The Soak" Rapid Muscle Recovery (per team member)
1 case of AMRAP Refuel Bars
1 year subscription to PaleoLiving magazine
2 cases of Amy & Brian Coconut water
1 bottle of Paleo Powder (per teammate)
1 bag Cacao powder (per teammate)
1 bag of Primal Pacs (per teammate)

Individual Prizes:
"Make it Paleo" cookbook
2 rolls of RockTape
1 Bag of "The Soak" Rapid Muscle Recovery
1 Year subscription to PaleoLiving magazine
1 bottle of Paleo Powder
1 bag Cacao powder
$25 Top Line Foods gift card
2 Primal Pacs

Some items will be shipped separately.

AND... As a little reward to my Paleo Fabulous challengers, if you'll direct your attention to my blog roll to the right, over there, that way, and click on the link to StrengthWraps.com...

If you order anything, and enter the promo code PALEOFABULOUS2013, you'll get a 15% discount on any of their products!

Also, everyone will also receive a 3 month subscription to Paleo Living Magazine (the link will be emailed to you)

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Monday, January 28, 2013

Chicken Veggie Bake

It's Monday... yay. No really, I'm off today so yay me, although Mondays are one of my busier days. I understand that the rest of the world hates Mondays with a passion, I mean the weekend is over, you have to go back to work/school blah blah blah. Let's not let it get us down! We're cave-people, we laugh in the face of a challenge, we like to be pushed out of our comfort zone (AKA the bed), we live to conquer stuff so let's pull ourselves together and punch Monday in the throat. We can brag to all of our friends about how we "totally dominated that Monday."

I'm a little more enthusiastic than normal because I started my day off with a Filthy Fifty paired with bacon and washed it all down with a nice home-brewed Kombucha, what more could this little cave lady want? So on this particular Monday, find joy in the little things, like the fact that your boss had to come to work too. Embrace life and remember you get back what cha' put out.

This recipe is one of those "little things" because it's quick and easy. Even tastes good cold.

*No Mondays were harmed during the typing of this post*


Chicken Veggie Bake
2-3 lbs. chicken thighs, cut into 1-inch pieces
2 crowns broccoli
1 1/2 C grape tomatoes, cut in half
3 Tbs. oregano
1/4 tsp. thyme
1 cup tomato sauce
salt and pepper

1. Preheat oven to 375
2. Mix tomato sauce, oregano, thyme, salt and pepper together.
3. Place chicken in a large casserole dish along broccoli and halved tomatoes.
4. Pour tomato sauce mixture over chicken and veggies.
5. Mix until everything together until sauce is distributed evenly.
6. Bake 35-45 mins.

Serves 4-6

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Thursday, January 24, 2013

Apple Pork Meatballs

One of my co-worker's (Jennifer) husband's killed (I normally say "caught" but was informed that it's awfully hard to catch a wild animal so they shoot them instead) more hogs than they could eat so I just acquired a boat-load of wild pork! To tell you the truth, I am pretty dang excited about it! Be on the lookout for a lot more pork recipes. Oh, and a little side note: Two of the girls I work with are eating Paleo; there are only six of us ,including myself so I only have 3 more people to convince!

This is another recipe that I made for a Paleo potluck I attended. It was great for dinner but thanks to the apples and cinnamon it made a perfect breakfast the next morning.



Apple Pork Meatballs
2 pounds ground pork
2 apples, shredded
1 egg, beat
1 tsp. cinnamon
1/2 tsp. cayenne pepper
salt and pepper to taste 

1.  Preheat oven to 350. Heat 1 tablespoon of bacon fat (or fat of choice) in skillet.

2.  Combine pork, shredded apples, egg, cinnamon, cayenne pepper, and salt/pepper in a large mixing bowl, and use your hands!

3.  Form into golfball-sized meatballs,  place in a skillet and brown on both sides.

4.  After all meatballs are browned on all sides, place in casserole dish and bake for 30 minutes.

5.  When meatballs are finished cooking, remove it from the oven  and dust with cinnamon, salt and pepper, then let cool and serve. 








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Monday, January 21, 2013

Paleo Chicken Salad

As you may already know, I'm hosting a Paleo challenge and I decided to throw out some extra credit and encourage community. The deal was this: if you attended any Paleo "potluck," you would be awarded 10 bonus points. This went over very well and I am very happy about it because when participating in anything like this, many people need support from others-- especially if they are new to the Paleo world. Even if they aren't, it's nice to have others' encouragement; you listen to others and you vent about your cravings. Usually the conversations end up with being told to suck it up. I prefer tough love (giving it anyway) as a follow up to a pat on the back. Plus a Paleo potluck is freaking awesome!! All that good, clean food, I mean come on what's not to love?

I was invited to two potlucks last week, one at my Gma's house because all my LOL's (little old ladies, which are my Gma and my aunts) and my sister are doing the challenge. Those recipes will be posted later. The other was at a friends' house and we had a great turnout! This chicken salad was one of the things I brought and it went over well so I deemed it blog-worthy. Of course, there's bacon in it! I hope you enjoy:)



Paleo Chicken Salad
4 to 5 cups chicken, cooked and shredded
6 slices of bacon, cooked and broken into pieces
2 cups purple grapes, cut in half
2 cups chopped celery
1 cup aioli
1/4 tsp. cayenne pepper
1/2 tsp. smoked paprika
salt and pepper to taste


1. In a large mixing bowl, mix the chicken, bacon, grapes and celery with your hands.

2. Sprinkle in the cayenne pepper, smoked paprika, salt and pepper and mix well.

3. Add the aioli to the chicken mixture and stir until all ingredients are combined thoroughly, dust with smoked paprika and chill until ready to be served. Remember, chicken salad is best served cool.

This served 6-8 cave people (probable 10-12 normal people)

*Save time and cook the chicken via crockpot OR use leftover chicken from the night before.
**I added 1/4 tsp. smoked paprika and cayenne pepper to my aioli.
*** I also used hot smoked paprika to give it a kick.

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Tropical Traditions!

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Gold Label Virgin Coconut Oil - 32 oz.
Win 1 quart of Gold Label Virgin Coconut Oil!
Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?


Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

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Wednesday, January 16, 2013

Buffalo Sauce

It's been too long. I haven't posted since Christmas; That's way too long! I just got taken away with the holiday and working super hard on getting the Paleo challenge up and running. Then it happened, I got SICK. A big, lay-in-bed-have-fever-and-cough-until-you-have-a-6-pack-want-to-die-kinda-sick. It sucked. I haven't been sick like that in a long time, and even then I'm not sure I have ever really been that sick.

I'm better now (mostly) and I can get back to the kitchen and post some new recipes! Moral of the story: SLEEP. Your body will crumble without it, but I'll save that for another post on another day.



Buffalo Sauce
1/2 cup tomato sauce
3 Tbs. grass-fed butter
2 Tbs. apple cider vinegar
1 clove garlic, minced
1/2 - 1 tsp. cayenne pepper
salt to taste






1. Heat a small sauce pan on medium to low heat.

2. Pour tomato sauce into pan, once it starts to heat, up stir in butter.

3. As butter melts, whisk in all other ingredients until combined.

4. Continue whisking for 5 mins. Let cool and pour into serving dish and set aside until ready to serve.

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