Sometimes, weight loss slows.

Just ran across this on Mark’s Daily Apple. Good stuff! Read here.



Paleo Ranch Dressing

Thank you Suzanne Christy for this one! Wow, tried this and couldn’t believe how ranch-like this was! If you like dill, you’ll LOVE this. Perfect on salads and just as a dip! Probably would rock with sweet potato fries…hmmm….

If you haven’t checked out Paleo Table, do – it’s another great resource for paleo goodness!

Original recipe here and my mods in [xxx]. Enjoy! 



  • 1 cup paleo mayonnaise [3/4 cup, I used grapeseed veganese]
  • 1 cup full-fat coconut milk [3/4 cup]
  • [ADDED 1/2 of a medium-large ripe avocado – NOM NOM NOM]
  • 2 Tbsp fresh dill, finely minced [I used me the dill]
  • 1-2 cloves garlic, smashed and ground to a paste with a little sea salt [used five cloves. :)]
  • 1 tsp apple cider vinegar [two tsp] 
  • sea salt
  • freshly ground black pepper, to taste


  1. Combine mayonnaise, coconut milk, and vinegar in a medium bowl, stirring with a whisk to combine.
  2. Add dill and garlic and whisk to combine. 
  3. Season with salt and pepper.
  4. [Ok, I put EVERYTHING in my vitamix and called it good]. 


Chard and Kohlrabi Saute

Had this last night with the veal medallions. So good and so easy. I get the ACME Farms and Kitchens box every week, this week was veggies galore. If you haven’t checked it out yet, DO IT. It’s fab.

Ok, in my box I received beautiful swiss chard and kohlrabi. I think we’re all pretty familiar with chard, but what the hell is kohlrabi? Click here to learn more about it. I’ve seen it a ton, but never used it. Tasted it last week at Michele and Neilio’s in her kale sautee and it was amazing. Didn’t have that recipe to post so decided to just wing it.

Here you go. This is all original – brace yourself and try different ingredients. Make it your own! ENJOY!


  • Two kohlrabi bulbs [I don’t know what to call them, but do two], peeled, sliced thinly. [Use your mandolin slicer.]
  • Head of chard, de-ribbed and chopped
  • Garlic scapes, chopped fine [or use plain old garlic! I just had these so used]
  • Spring onion [again, use diced regular if you want, I had these so used them]
  • Olive oil, salt and pepper to taste
  • Few shakes of white wine vinegar
  • little water

How to:

  1. Heat up some olive oil in your pan
  2. Add garlic/scapes and onion, soften a bit
  3. add kohlrabi and chard
  4. mix and cover on medium, let it all soften a bit.
  5. Add some white wine vinegar
  6. Stir, add water to steam them really good (if you want).
  7. The kohlrabi will have a slight crunch to it depending on how thick you slice. I sliced mine medium-thin…and I loved the texture with the chard.


Veal Medallions in Lemon Butter Sauce

Good morning!!! I hope everyone is rocking on this fine day. Last night I was feeling especially sassy so decided to make The Fuzz some veal. One of my fave dishes is Veal Scallopini. I love veal. I love lemon and fresh parsley. It’s a fabulous combination.

When I found out last year that I had celiac, I was heart broken that I would lose all of these wonderful flour-coated recipes. Once I got my shizzle together and started cooking lots more, got into paleo, I found some FAB recipes that other flours can take the place regular flour. Three words: Ding-A-Ling.

I’ve made this recipe several times now and it’s turned out “five star” (according to The Fuzz) every time. Here you go, enjoy!

HUGE shout out to Fast Paleo. Great site, great recipes. Original below, my mods in [xxx]. ENJOY! This recipe would also work with CHICKEN!!! Just pound it out. ENJOY!!

Side Dish: Check out next post…

Veal Medallions in Lemon Butter


  • 1 1/2 lb. Veal scallops (scallopini cuts) [I got these at costco. You won’t need them all – I broke this package up in three, froze the rest. Dale and I each ate three medallions. I just admitted I eat as much as my husband. Awesome.]
  • 1 c Tapioca flour, or paleo flour of choice such as almond flour [almond works GREAT, I have also used Bob’s Red Mill Gluten Free Flour. It’s great in a pinch. Tapioca works AMAZING as well!]
  • Salt, to taste (for flour seasoning)
  • Pepper, to taste (for seasoning)
  • 4 eggs, beaten [I used two and water]
  • 1/4 c Water
  • 1/4 Olive oil, or oil of choice
  • 1/4 c Butter [I love this butter, you can get at Haggen or Costco:]
  • 1/4 c Fresh Lemon juice [I love lemon. I used the juice of four lemons]
  • Fresh parsely, chopped [ok, I did NOT have fresh. Fresh is BEST. I used dried and it was still pretty freaking good]

How to:

1) Trim veal. Using meat mallet, pound to flatten the veal scallops. [ok, if you buy the Costco pack, you do NOT need to do this – done for you already]

2) Mix flour, salt and pepper. Dredge the veal in flour. [Yep]

3) Beat and mix eggs and water. Dredge floured veal in egg mixture.[Yep]

4) Heat oil in a large skillet, use more oil if needed. Heat until the oil sizzles.[Yep]

5) Saute veal on both sides until golden brown, quickly. Remove veal from skillet and place on hot plate. Discard oil. [Yep – literally, this takes about a minute or less both sizes]

6) Heat butter and lemon juice in skillet and coat both sides of veal pieces with ‘sauce’.

7) Place veal on a hot plate and garnish with parsley.You can make extra sauce and drizzle over the veal. [I STRONGLY encourage extra sauce]

Grilled Pineapple Burgers with Avocado Cream Sauce

Thank you, Juli Bauer once again for being so awesome. PaleOMG rocks and if you don’t follow already, get on it. Seriously, on top of being funny, she’s a very creative cook. Love her.

Once again, I forgot to take a picture so am borrowing one from PaleOMG and giving her FULL 110% credit. Here’s the deal – when we were eating them last night, looked just like the pic here. So darn good, can’t get over it.

Original recipe here, my mods below [xxx]. SO GOOD. Enjoy!!! This will be a summertime regular in my house. I’m going to try ground turkey next…

Prep time: 20 mins/Cook time: 15 mins/Total time: 35 mins

Serves: 4


◦                1lb Grass Fed Ground Beef

◦                1 pineapple, cored and sliced

◦                1 yellow onion, sliced thin [used white onions, it’s what I had]

◦                1 tablespoon chipotle chili powder [used canned chipotle in adobo sauce canned things. I used several tblsp of the ‘juice’ that’s in there. NOTE on this stuff – it has wheat in it. That blows. Just take note].

◦                2 garlic cloves, minced [In my latest ACME Food & Kitchen box, I received garlic scapes. Check it – amazing. And that’s what I used here, probably a full tablespoon after I minced in my food processor]

◦                1/2 teaspoon onion powder

◦                [I also used 2 tsp of garlic salt and skipped the salt below. Take note – I doubled the recipe so that’s why I used two tsp]

◦                1/2 teaspoon coarse sea salt [did not use]

◦                1/2 teaspoon black pepper

For the cream

◦                2 avocados

◦                juice of 1 lime

◦                juice of 1/2 lemon

◦                1 tablespoon hot sauce (your favorite will do) [used tobasco]

◦                1 teaspoon chipotle chili powder [used adobo powder, didn’t have chipotle, used a lot because I LOVE the flavor]

◦                1 teaspoon olive oil

◦                pinch of salt


  1. Light your grill! I love grilling season.
    1. Now you should first slice your pineapple. I have no idea how to cut a pineapple very well but I try, so you can look at my pictures if that actually helps.
    2. Use a big knife to cut off both ends of the pineapple, then stand the pineapple up and slice the sides off. Then cut the pineapple in hamburger slices (remember hamburger vs hotdog in elementary school? good). And finish the pineapple slices off by using a smaller knife to cut out the middle and press it out. Like a donut hole. Cute.
    3. Then slice your onions.
    4. Place meat in a bowl, add seasonings and mix thoroughly. Like hard core. Get in there. [Since I ripped my hands up during the awesome partner WOD (Angie) on Friday, I used rubber gloves. This was awesome – seriously. Will do this all the time.]
    5. Make 4 burger patties and flatten them out a bit. [I doubled the recipe, just FYI]
    6. Place onions, burgers, and pineapple on the grill at the same time. Try not to place pineapple over direct flame because it can burn pretty easily, being sugar and all. [I did not grill the onions, only the pineapple…I apparently forgot]
    7. Flip when grill marks become present, after about 5 minutes and cook about the same amount of time on the other side of until burgers are cooked to preference and pineapple is a bit charred and soft.

While the ingredients are on the grill, make your avocado cream!

  1. Cut avocados in half, remove the seed, then scoop out the insides and place in your food processor.
  2. Turn food processor on and let the avocado begin to break down. After about a minute, while your food processor is still running, add the rest of the ingredients for the avocado cream and keep pureeing until smooth: about 1-2 minutes.

Place a burger down, top it with pineapple, then a grilled onion, and then a dollop of avocado cream on top! [note – I used two Romaine leaves as my bun, or you don’t need anything at all. So GOOD.]

12 Blogs You Should Follow

Check it out from Mark’s Daily Apple:

12 Health and Fitness Blogs You Should Be Reading


Nutty Blueberry Protein Balls

THANK YOU Michele and Neilio for this recipe! Wowzers, it is SO GOOD. And, EASY, which is what I like. I just made this – literally took me 15-20 minutes. Original recipe and my mods in [xxx]. ENJOY – I can’t wait to try them straight from the fridge!

It will take me all I have to not go get one as I type this…ok, on to the recipe!

I’m not sure what book they got this from, Michele, Neilio, let us know by leaving a comment. I just have a copy of the page. This recipe will be a regular staple in our house.

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  • 4 dates, pits removed [used six]
  • 1 C walnuts
  • 1/2 C macadamia nuts [didn’t have, used 1/2 C almonds, 1/2 C pecans, 1/2 cup ground flax meal]
  • 2 tblsp coconut oil, melted [4 tblsp]
  • 1/2 cup fresh blueberries [1 cup]
  • 1/2 C unsweetened, shredded coconut [1 cup]

Pulverize dates in a food processor until a paste forms, about 40 seconds. “Paste” will end up looking like a ball…scrape sides of processor if necessary.

Add nuts/flax. Mix until well blended, about another 35 seconds.

With the blade still running, drizzle in the coconut oil and stop as soon as the oil is blended in. Scrape batter into bowl, add blueberries and some of coconut flakes (you’ll save the other part of the flakes to roll your balls in).

Form the batter into round balls, then roll in leftover flakes. Enjoy immediately, put leftovers in fridge.

Original recipe makes approx 12 balls, I made my balls slightly bigger and got about 18.