Enchiladas! Or are they burritos….

I used my coconut flour tortillas for this recipe and they worked VERY well. 🙂 You have to handle them gently, and roll them gently, but they taste fabulous.  So good!

The sauce is key here. I have a recipe I modified from Whole Life Nutrition. AMAZING cookbook. I just made their version a bit easier.

This recipe will feed at least 4 hungry crossfiters. 🙂 Whatever you don’t eat, use for left overs or freeze!

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Tortillas: see the coconut flour tortilla recipe on this blog.

Sauce: If you find this is a lot of sauce, just freeze what you don’t use.

  • olive oil or coconut oil for sauteeing
  • chipotle peppers in adobo sauce – 2 full peppers chopped, with some sauce. I freeze the rest that is in the can.
  • 1/2 tsp of ancho chili powder (not a must, but if you like some extra heat, add it]
  • at least six garlic cloves (I LOVE garlic)
  • 1 medium-large white or yellow (non sweet) onion
  • salt
  • 2 tbsp cumin (you can do more here, I love cumin)
  • 2 tbsp organic cocoa powder (doesn’t have to be organic…mine is, got it from the co-op. Stuff ain’t cheap, so use what you have)
  • 2 cups tomato sauce (I get the organic canned sauce from Costco)

Heat oil in pan, add garlic, onions and salt, saute until tender. Add cumin, cocoa, saute a bit more.  Add sauce and everything else…mix well. You can put this in a blender and blend till smooth – here’s the thing, watch the HEAT if you put this in a blender…you don’t want the top to blow off. So, you can let it cool while you do other stuff.

I typically don’t put it in a blender…why? It’s just another step and I don’t care if it’s chunky or not. 🙂 That’s just me though!

Filling: Get creative! I’ve put anything and everything in these. 🙂

  • 1 lb of ground pork, beef, chicken, elk…pick a meat, any meat!
  • 1 large onion – finely chopped
  • garlic (as much or as little as you want) – finely chopped
  • salt to taste
  • 1 tbsp cumin
  • 1/2 tbsp mexican oregano
  • 1 tsp cinnamon
  • juice of two limes
  • cilantro
  • mix of finely chopped veggies: carrots, zucchini, yam (this is SO GOOD), kale, etc.
  • 1 can of rinsed, drained black beans or adzuki beans (you DO NOT Have to use beans!!! Really! I like them every once in awhile, so I use them. The recipe is JUST FINE without them though)

Grab a big mixing bowl and have it ready. Preheat oven to 400 degrees.

Cook your meat of choice in a pan. Remove meat and use same pan, or, get a second pan and….heat a bit of oil and toss in your garlic and onion. Saute that for a bit, add all of the spices. Mix well, add your potatoes and get those cooking after about 5 minutes, add the rest of the veggies. When the zucchini softens, turn off heat.

Put your meat, veggie mix, beans (if you are using) in a big bowl and mix it all together. Add your limes and cilantro. Put a bit of your sauce in with the filling, mix well.

Grab a 9×13 or slightly smaller baking dish, grease with coconut oil. The size of dish will all depend on how many you are feeding. Freeze part of the filling if you like – it freezes great!

Put a bit of sauce in the pan, thinly coat.

Take a tortilla, put some filling in it and roll carefully, gently. Place in dish, seam side down. Repeat until you are done.

Pour rest of sauce over enchiladas. Cook on 400 for 45-55 minutes. Enjoy!


Coconut Flour Tortillas

I love eating anything with a tortilla. The food you can stuff in there and call it a “wrap” or a “burrito” is pretty fun. I was actually using collard greens as a wrap last summer….ahhhh….can’t wait for those to come back in season!

But I digress. Shocking, I know.

Back to the tortilla. I love burritos and enchiladas. Well, Mexican food in general. Anyway, dealing with being gluten/wheat free has pretty much cut mexican food out of my diet because of the tortilla thing. And I’ve tried the brown rice and other alternative tortillas – they suck. They tear easily so there is no point (for me) to bother with it.

When I bought my Paleo Comfort Foods cookbook, I was super excited to see this recipe. I finally tried it – I hope you do to!

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  • 1/4 cup coconut flour
  • 8 large egg whites
  • 1/4 tsp baking powder
  • 1/2 cup water
  • coconut oil to cook in
  1. Whisk together all ingredients. If you want thinner tortillas, add 1-2 tsp of H2O. Make sure all lumps are gone! I used a handheld mixer for my tortillas.
  2. Preheat small, non stick skillet and coat with coconut oil. I actually used a large skillet because I needed them for my enchiladas. I was going to stuff them full!
  3. The official recipe says to put about 3 tblsp of batter in the pan and swirl it around so it’s thin. Because I used a bigger skillet, I used a big serving spoon to put the batter in there and swirled. It just depends on how big, small, thick or thin you want it! It’s up to you.
  4. Here’s the key: do not try to flip the tortilla until it is golden brown on the bottom. Then you’ll know you are good to go.
  5. Flip, get it golden brown on the other side, put on a plate and repeat the process.
  6. For me, this gave me three larger tortillas, which was fine for Fuzz and I. Next time, I’m going to double the recipe and play with spices – I’ll add cumin, red pepper chili flakes, maybe some very finely diced jalepeno…


Saturday Afternoons are for….PICKLING!

I saw a great video on one of my fave blogs: http://www.nourishingmeals.com/. This blog is from the authors of Whole Life Nutrition, an amazing cookbook. While not paleo, it contains recipes you can easily make paleo. This book has over 200 gluten-free, dairy-free, and egg-free recipes.  I’ll start posting some recipes from there soon…

Back to the pickling. 🙂 Why this recipe caught my eye: I get a great bin full of local, organic veggies from Dandelion Organic.  I ended up having some leftover veggies I didn’t want to go to waste, so went searching for something to do with them. I saw the video and thought, “what a great way to keep veggies for several weeks on hand, and all it takes is salt and water. WOW. That’s  something I can do!

And, this is something that could be super fun with your kids! After chopping the veggies, have them in the kitchen helping you  pick the colorful nummies to put in each jar. It’s a rainbow of color that is so appealing for people of all ages!

Check out the pics:

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THE ONLY spices I added to mine this time around were peppercorns and red pepper flakes. I didn’t have anything else on hand and I wanted to test it out, so kept it very simple.

I have to wait 7 days to taste, so stay tuned!

Here’s what ya do:

1 glass quart jar with a plastic lid
1 to 1 1/2 tablespoons sea salt
2 cups filtered water

Any Combination of Raw Organic Vegetables:
chopped cauliflower
chopped beets
chopped carrots
chopped green beans
chopped bell peppers
sliced radishes
sliced daikon
sliced cucumbers
chopped turnips
chopped broccoli
chopped kale
chopped onions
chopped green onions
chopped garlic
cabbage leaves (for the top)

Any Combination of Herbs and Spices:
dried chili peppers
black peppercorns
bay leaf
fresh dill
fresh basil
fresh tarragon
fresh mint
sea vegetables (arame or hijiki) – use less salt if using these

First dissolve your sea salt in water in a glass jar or 2-cup glass measure. Then place you favorite combination of vegetables into a quart jar (you can use a larger cylindrical jar or ceramic crock instead, just double or triple the salt brine keeping the same ratio of salt and water). Add a few layers of herbs and spices too. I prefer to keep the peppercorns in the first layer, on the bottom of the jar, so they don’t float to the top. Make sure you leave about an inch from the top of the jar.

Spicy Chicken Wings

Good morning from Sun Peaks! We are having a great time with grandbaby and The Fuzz. As I was looking through pictures this morning,  I finally found the picture of the wings I had made a couple of months ago! I’m so excited, I didn’t want to post this recipe weithout posting a picture. These turned out SO GOOD. Too bad I didn’t find the pic before the Super Bowl! HA! Better late than never…

This is another recipe from Paleo Comfort Foods…as I’ve said in previous posts, this is becoming one of my fave cookbooks. LOVE IT. The use of spices is really good compared to some other books I’ve tried.

The wings are a great Friday night movie night snack, or a Sunday afternoon mid day treat.

Here you go – enjoy!

[Ok, after finding the picture earlier, I’ve lost it again. Crap. I’ll try to look and get it on here. Sorry.]

20 chicken wings, drums and flats [I bought the wing ‘packs’ from Costco, they worked fine for this recipe.]

Hot Sauce:

  • 2 tblsp hot sauce
  • 1/4 c butter [I subbed olive oil…will probably try grape seed oil next time]
  • 1 tblsp apple cider vinegar
  • 1/2 tsp paprika [upped to 1 tsp]
  • 1/2 tsp cayenne pepper [upped to 1 tsp]
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder [upped this to one full tsp]
  • 1/4 tsp celery seed [had celery salt, used that]
  1. Preheat oven to 375. Place wings on greased sheet pan.
  2. Bake wings for 30 until cooked and crispy, while this is going on start the sauce.
  3. If you use butter, here are the directions: combine everything in a medium sauce pan, stir until butter is melted. simmer for 5 minutes, remove from heat.
  4. Since I used olive oil, I just combined everything in a bowl, whisked and set aside until my wings were ready for me.
  5. When you take wings out, dip in sauce, shake off and replace on cookie sheet. Lower the oven temp to 25o.
  6. If you don’t want to dip each wing, just use a basting brush and brush while on the cookie sheet. less messy.
  7. I poured whatever sauce was left over the wings and baked for an additional 15 minutes. SO GOOD. Enjoy!


Pork Tenderloin-P,B&J

Hello again! Here’s another great recipe from Paleo Comfort Foods. This was a sunday meal for us, took a bit more time but well worth it. Great family meal!

This calls for homemade nut butter, but I did NOT have time for that. So, I used almond butter. Yeah, much easier and FREAKING tasty. I’m all for simplicity.

I didn’t have a pork tenderloin on hand, so tried a bone in pork roast – the roast I used wasn’t a good choice for this recipe, I strongly encourage you to get a tenderloin. Note to self for next time around…


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  • 2 lb pork tenderloin
  • 2 apples peeled and cored, cut into chunks [now, I don’t know WHY these recipes always call for peeling the apple. Why? There are SO many nutrients in the peels. Here’s one resource (LIVESTRONG) to review, go find more! SO – to make life a bit easier, I food processed the apple with the other ingredients. The cookbooks said not too, the chunkier the better, but it didn’t make much of a difference on taste. This sauce was super good.]
  • 1/2 tsp cinnamon [plus 1/2 tsp nutmeg]
  • 1 tblsp honey [little less]
  • 1 tsp lemon zest [2tsp]
  • 1/2 cup of Pecash Butter [this is where I put in almond butter]
  • 2 cloves of garlic [put in four]
  • 1 tsp pepper
  • 1 pinch salt
  • 1/2 c hot water [1/4 cup hot tap water]
  1. Preheat oven to 350.
  2. Butterfly the pork tenderloin [I cut in half my bone in roast. Obviously, it wasn’t a clean-through cut. Again, I suggest a pork tenderloin. I cut as far as I could…]
  3. Place apples, cin, nutmeg, est and honey in food processor. Get it as chunky or as smooth as you want. It will be good.
  4. Pour the mix onto the flattened tenderloin and spread around evenly. Carefully roll the pork starting on the long side, then place into a baking dish [meatloaf baking dish works well].
  5. Put in oven and bake for 45 minutes.
  6. While that’s cooking, mix the almond butter, garlic, pepper, salt in bowl…THEN add the water. See how thick or thin you like it – mine was a thick soup consistency.
  7. Once tenderloin is done, cut, put on plates and drizzle the sauce over it. SO GOOD. This sauce ROCKS on its own for a crudite’ dip, a chicken sauce or pork sauce. FABULOUS.

You’ll notice I don’t have a pic of the dish coming out of the oven. Sorry, I totally slacked on that. Trust me that it was good! Enjoy!

Green Eggs & Turkey

This is a recipe that caught my eye out of Mayfield’s Paleo Comfort Foods cook book. I have been very happy with this purchase – very flavorful food, different paleo twists. MMMM, so good.

As usual, I will write the original recipe and my modifications in (XXX).

I made this on a Sunday, snacked on it Sunday afternoon, then had it for breakfast every day the following week. I cut it up, put it in individual dishes for Dale and I, and we just “grabbed and go.” Love the convenience.

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  • 2 lbs ground turkey [used one]
  • pepper/salt
  • tblsp coconut oil
  • 2 c onions, chopped
  • 4 c broccoli, chopped [used 1.5 cups]
  • 2 c artichoke hears [super bummed – did not have these on hand for round one, but for round two I WILL]
  • ‘handful’ of spinach, roughly chopped [used about 4 cups]
  • 1 tsp smoked paprika [used 1 tblsp – LOVE paprika…have I mentioned this before?]
  • 3 tblsp fresh basil [use more, so good]
  • 12 large eggs [yep]
  • [added cup of fresh parsley]
  • [added 2 chopped zucchini]
  1. Preheat oven to 350.
  2. In large skillet, brown turky meat with salt and pepper, drain liqued off and put turkey meat into bottom of greased 9×13″ baking dish. [I tossed everything in a bowl – meat, veggies (coming up), etc. Mixed, put in dish, then poured eggs.]
  3. Using same skillet, heat coconut oil, saute onions until translucent, add brocc, artichoke [or other veggies – save the fresh herbs – add before you put into baking dish], other veggies, saute for a bit, add paprika. take off of heat, add fresh herbs.
  4. while veggies are cooking, whisk the eggs in a bowl, add a bit of salt and pepper.
  5. when veggies are done, turn off heat and add in fresh herbs. Mix well, then put in baking dish.
  6. pour eggs over meat and veggies.
  7. bake for about 45 minutes or until eggs are done in the middle.


Better late than never…

Wow. I told myself when I started my blog that I would post at least weekly…well, as you can see, it’s been 2+ weeks and I haven’t posted. We’ve been so busy – but in great ways. We’ve been spending LOTS of time with our grandson, Hudson. He just turned two!  I can’t believe it. This weekend, we hope to get him out on the skis we got him for his birthday. Yes, skis – Grampa is determined. 🙂

Now that I have a couple of days off, my plan is to update my blog! And read, eat some things that I don’t normally allow myself, and partake in a beverage…or 8. 🙂

Just saying hello to everyone – and in just a few minutes you’ll see a great recipe for “green eggs and turkey.” Almost like Dr. Seuss…:)