Dinner Biscuits and Bison Gravy

Last one for tonight from PaleOMG. 🙂 I’m sure you’ll see more from Juli’s site in the very near future. I’ve got at least 3 recipes I’m making this weekend. I SWEAR I’ll look at other sites in the future…

Ok, I modified this quite a bit because first and foremost, I didn’t have a waffle maker. No room. Need whatever room I have for CrossFit equipment and shoes. Yeah, you read correctly. Those two items take precedence.

Anyhoo, this turned out freaking AMAZING, and I plan on making a modification for breakie on Sunday.

Here’s the original recipe, below with my mods. 🙂 ENJOY!!!

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  • For the savory waffles [I made this dough exactly as is but put in an 8×8 greased pyrex baking dish. Whipped in at 350 for 20-ish minutes]
  • 4 eggs
  • 3 tablespoons canned coconut milk
  • 2 heaping tablespoons coconut flour
  • 2 tablespoons coconut oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • salt and pepper, to taste
  • 1/4 teaspoon baking soda

For the mushroom gravy

  • [one medium onion, chopped]
  • [3 cloves of garlic, minced]
  • 1/2lb ground beef (or breakfast sausage) [I used 1lb ground bison – got it at Costco]
  • 1/2 cup sliced baby bellos or button mushrooms [used presliced crimini from TJ’s – EASY]
  • 1/2 cup canned coconut milk [3/4 can]
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika [used 1 tsp..I LOVE paprika!!]
  • 1/4 teaspoon ground sage [didn’t have, not sure why, so used thyme]
  • 1/8 teaspoon cinnamon
  • salt and pepper, to taste
  1. Turn on waffle iron.
  2. Place all ingredients for savory waffles in your food processor to combine. [I used a hand held mixer. I used an 8×8 glass greased baking dish]
  3. Pour batter into your waffles iron. It should not be runny, it will be a bit more on the thick side. [yes, batter is thick]
  4. Now place a large skillet over medium heat and [add onion and garlic. Saute until fragrant, add meat.
  5. Use a wooden spoon to break up the beef. Once some of the fat has released from the meat, add your mushrooms.
  6. After about 5 minutes, once the mushrooms have begun to soften, add your coconut milk and spices. Let cook down for about 6-8 minutes and then place on low for 2-3 minutes to thicken.
  7. Once your waffles have cooked through, top them off with gravy.

Zucchini Chocolate Bread

Made this one for CrossFit X Ladies Night! It was super good…next time I’m going to skip the cocoa…I truly just love zucchini bread. NOMMY.

Here you go – I doubled this recipe but only used half the honey. Still turned out FABULOUS. Thank you once again PaleOMG!

Dale and I got a bit naughty and tried this with butter (rocked), a honey drizzle (rocked), then I melted butter, stirred in honey, and put that on there. Yeah, you can guess what happened then. I’ll leave it at that.


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  • 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
  • 2 eggs, whisked
  • 3/4 cup sunbutter (or nutbutter if you prefer) [I used more – I love sunbutter; remember, I doubled the recipe]
  • 1/3 cup raw honey [doubled the recipe, but still only used 1/3 cup] [yes on everything else]
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  1. Preheat your oven to 375 degrees.
  2. So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
  3. Once yours zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
  4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
  5. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.
  6. Pour your ingredients into a loaf pan. IMPORTANT NOTE, I used 2 mini loaf pans that were about 5×3. [used four mini loaf pans]
  7. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through. [mine were at 32 minutes]
  8. Let cool, cut and serve!

Date & Shallot Chicken

Ok, so warning: the next three recipes are also from PaleOMG. No, I’m not stalking Juli Bauer…well, maybe I am. I am just LOVING her recipes and want to share them with the world. I might have a bit of a girl crush on her…I’ll stop there.

What I LOVE about this recipe is that it took me about 45 minutes TOTAL TIME – with cooking. EASY AS HECK. The Fuzz LOVED this dish – I will absolutely make it again. I might try it next time wrapped in bacon, or try it with thighs instead of breasts. Any way you do it – it rules.

So, original recipe here and below, with my mods in [xxx]. ENJOY!

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  • 4 large chicken breasts [I used one package of organic chicken breasts]
  • 2 large shallots, peeled and thinly sliced [check out the pics, mine were medium…]
  • 5-7 medjool dates, pitted and diced [used 5]
  • 3 large sprigs of fresh rosemary [didn’t have this – used dried thyme]
  • 2-3 tablespoons olive oil [used walnut oil]
  • 2 tablespoons balsamic vinegar [used zinfindel vinegar]
  • 2 tablespoon apple cider vinegar [yep]
  • salt and pepper, to taste [yep]
  1. Preheat oven to 375 degrees.
  2. Pull out a large glass baking dish and place chicken in it.
  3. Top chicken off with your sliced shallots and dates.
  4. Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.
  5. Finish the chicken off by pouring over olive oil, balsamic vinegar, and apple cider vinegar and topping it off with salt and pepper.
  6. Bake for 25-30 minutes or until chicken is cooked through. No pink please. [mine baked for 27 minutes and it was perfect]
  7. Consume.

Avocado Pudding

Hello! I’m staring with dessert first tonight! I’m not a big ‘sweets’ type of person. I’ll choose massive bag of salty tortilla chips over chocolate any day of the week, however, I saw this recipe on PaleOMG and thought, “there are five ingredients and I don’t have to turn the oven on. Let’s do it.”

So, while dinner was cooking I put this together. With my little mini food processor, it took me about 2 minutes. Not bad for a week night.  The consistency and flavor is seriously JUST LIKE chocolate pudding. Me likey. I think this is also perfect for kids.

Here’s the original recipe and it’s also below with my mods in [xxx]. Enjoy!!


  • 1/2 avocado, mashed
  • 1-2 tablespoons unsweetened cocoa powder (the more, the chocolatey-er) [yes, I did 2.5-3 – Fuzz is a chocolatey guy]
  • 2 teaspoons raw honey [yes]
  • 1 teaspoon sunbutter (or other nut butter) [oops, used about 1.5 tablespoons. I love sun butter]
  • pinch of salt [forgot this]
  • dark chocolate chips-optional [totally optional, but had them so used them. You’ll want to as well, I promise.]
Instructions [I threw all of the following in my mini food processor and it was pudding-ified.]
  1. Mash up your avocado.
  2. Add in your cocoa powder, raw honey, sunbutter, pinch of salt and mix thoroughly.
  3. Top with dark chocolate chips if you would like. I liked.
  4. Eat it up!
  5. **if you want to go over the top it chocolatey flavor and give your pudding a protein boost, add a tablespoon of Simply Pure Nutrients Recovery Fuel [I don’t do protein powder…I’m not sure why. I just don’t. But this is a FABULOUS idea.]

Watermelon Shrimp Salad

Thank you again to Mike and Lela Schadt for hosting the CrossFit X Summer BBQ. If you didn’t make it, you missed out. Amazing paleo food and wonderful people.

I was fretting a bit over what the heck am I going to bring?! Well, I’ve been VERY into shrimp lately so decided to whip those up, and I had a watermelon so was going to cut that up…then it hit me. KER PLOW type of hit. Here’s what came out of that creative hit. And for your viewing pleasure, I included a pic of Sally, my daughter’s pooch.


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I buy the raw, tail/shell on from Costco. You get them near the special seafood guy who is there weekly. While your mixing the dry rub,  brine these bad boys:

Put shrimp in large bowl, JUST cover in cold water. Next, mix brine: per two lbs of shrimp, use two tablespoons of sugar and two of salt. Disolve that in a bit of water. Once disolved, pour over shrimp. Place saran wrap DIRECTLY over the shrimp (not on the bowl). Set timer for 20 minutes (you don’t want to go over that time as the shrimp get rubbery).


Mix equal parts of:

  • Cumin
  • Paprika
  • Pepper
  • Garlic powder
  • Onion powder
  • Chipotle powder

When the 20 minutes are up, peel and de-tail the shrimp, rinse very well. Pat dry with paper towels, then toss in a bowl with olive oil. When shrimp are well-coated, put in rub and mix – get your hands in there, mix very well.

Cooking the shrimp: you can probably pan cook these on the stove, but I grilled them. They turned out FAB. Maybe 2 minutes a side (these were BIG shrimp).

When done grilling, chop and set aside.


  • Dice the following: cuke, kohlrab (not necessary, but I had it on hand so used it), red onion, orange, cilantro
  • Minced garlic – I used 3 cloves
  • Diced  wafter melon – used seedless, and lots. This and the shrimp were the main players.
  • Fresh lime juice – squeeze at least 2 limes

In one bowl, mix the shrimp and the salad portions. Get in there with your hands – mix it well. One thing I might do next time – add avocado. ENJOY!!


Blueberry Avocado Salad with Lime Vinigarette

Good evening, all! I am done with my first day back at work, the gym, after being on vacation for a week. Work went smoothly (although I had a meeting that was entitled “Sales Training: Let the pain begin.” Umm….) and the gym was wonderful as usual. I’ll be honest – I felt like vomiting after that WOD. That is a very RARE feeling for me…anyhoo…

Back to food. One of my favorite topics!  I whipped up this little diddy yesterday and I’m eating it now and will eat it tomorrow for lunch with turkey sandwich meat. Because of the lime in the vinigarette, it helps the avocado from turning brown. I know some peeps have a serious issue (you KNOW who you are), but I don’t. The point is that the citrus helps this keep for at least two days. 🙂

Here’s the recipe – Enjoy!!


  • Diced cucumbers
  • Blueberries
  • Red onion
  • Diced Avocado
  • Chopped romaine


  • Juice of two limes
  • Two cloves garlic minced
  • Salt

Simple instructions:
M ix ingredients
Mix dressing
Use your hands and mix together

Dressing will break avocados down a bit so you get a bit of a cream – super good!