Citrus & Herb Roasted Chicken

I love whole roasted chickens. They are easy, you can change it up to suit your mood, and you take the carcas when you’re done to make homemade chicken stock. It’s a beautiful thing.

Kids are here tonight so wanted to roast a couple of birds up and Dale will have leftovers for the work week.

Get some birds – I have two that I got from the ACME Farms & Kitchen’s paleo box. I’ve also done the meat share. It’s good, quality meat.

For each bird:

  • 1/4 c olive oil
  • 1 small – medium onion, quartered/cut into large chunks
  • 6-8 cloves of garlic
  • 2 small oranges, one sliced one quartered
  • spice blend – your choice. For these I used salt, pepper, dried rosemary and dried thyme – put enough together where you can sprinkle on top and inside the bird.

How To:

  1. Preheat the oven to 400.
  2. Put foil in a baking dish – I used 8×12 ish sized.
  3. Remove any gizzards, organs that may be inside.
  4. Rub the chicken with the olive oil, all over. Don’t be shy, get under the wings, the legs, etc. All over, put a bit inside too.
  5. Stuff the chicken with onion, garlic, some spice and two orange quarters. Squeeze the other two quarters into the bird – just the juice.
  6. Place chicken in foil, sprinkle rest of spices on chicken, all over, and place some slices on top and around.
  7. “Hug” the foil on the chicken (see pic) and put in oven.

So, your oven is at 400 – put chicken in there for 20 minutes to ‘seal’ in the juices. Then, turn it down to 375 and let it cook until the inside temperature gets to be 165. Approximately 20 minutes per pound.





Sweet Potato Muffins

Holy balls these were amazing. What isn’t amazing when it has bacon in them? Now, I made these muffin like, but the original recipe makes them as biscuits. I will absolutely try the biscuit route next time. Just different and why the heck not? PaleOMG thank you again.

Seriously, people LOVED these Friday night – thank you EB, Mike, Alycia and T for being my guinea pigs on this one…well, the whole meal. Sorry about not telling you. Anyhoo, enjoy!!! Make often – these will be a staple in my home this fall.

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

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Prep time:  30 mins
Cook time:  30 mins
Total time:  1 hour
Serves: 12 [or 18 mini muffins]
  • 1 large sweet potato or yam (equivalent to 2 cups mashed)
  • 3 tablespoons Coconut Flour
  • 3 eggs, whisked
  • 6-8 strips of bacon, diced
  • leftover rendered fat from bacon [See note below. I used coconut oil. I had made the bacon earlier in the week so didn’t save the fat]
  • 3-4 tablespoons chives, thinly diced [no chives, used green onions!! These were great. Love me green onions. Fuzz doesn’t love my love for green onions, but whatever]
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
  1. Preheat oven to 415 degrees.
  2. Pork holes in your sweet potato with a fork.
  3. Place in oven and bake for 30-40 or until soft. [Ok, first three steps i skipped. All I did was peel and chop the potato and boiled in water. Drain when done]
  4. Once the sweet potato is done baking, turn oven down to 375 degrees.
  5. When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits. [I cook a package of bacon every Sunday. I bake it – easy, less mess, etc. Then I let it cool and put in a container in the fridge. You’ll have whenever you want a little bacon treat]
  6. When your sweet potato is done, peel and place in a bowl and mash with a fork.
  7. Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat [see note below, used coconut oil] and mix well.
  8. Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
  9. Finally add your diced cooked bacon and chives. Mix thoroughly
  10. Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same. [I oiled a mini cup cake pan…worked well]
  11. Place in oven and bake for 22-27 minutes.[yes]
  12. Let rest.
  13. Top with some melted grass fed butter. You don’t have to, since it’s not paleo, but I did it, and it was delicious. Trust me. [next time I will do this. Butter makes everything better.]

Notes: If you don’t use bacon/bacon fat, add ¼ cup of coconut oil, melted.


Almond Butter Cups

Holy mother of PEARL these were good. WOW. I’m not a sweets type person, but these rocked. They are RICH. Next time, I’m going to make mini cups – I couldn’t find the mini cup papers at the store so our guests on Friday night got these honking things. There were no complaints. 🙂

Thank you PaleOMG for this one. Make these – you’ll love them.  Original recipe here and below, and just follow that, I did and they were perfect. Some notes in [xxx].

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Prep time:  10 mins

Total time:  10 mins
Serves: 6 [my mods below make 10 cups]
  • 6-9 ounces dark chocolate chips [14 oz]
  • ½ cup almond butter (sunflower seed butter for nut free!) [3/4 cup]
  • 2 tablespoons honey [3 tbsp]
  • 1 teaspoon cinnamon [x2]
  • ½ teaspoon vanilla extract [love vanilla, used 1.5 tsp]
  • pinch of salt [yep]
  1. In a bowl, mix together your almond butter, honey, vanilla, cinnamon and salt. [now be careful you don’t start eating this right now…it’s good]
  2. In another bowl, melt your chocolate. I used the microwave but you could also use a double boiler. [I used a small pot on the stove, LOW, stir constantly. Worked great.]
  3. Now place 6 silicone liners in your muffin tin. If you don’t have silicone liners, paper muffin liners will work just fine. [used foil liners x10]
  4. Use a glazing brush or a spoon to spread some of your chocolate in the bottom of your muffin tin. [I used a spoon]
  5. Then pour a bit of your almond butter into the cup. [so good]
  6. Then top off with another small dollop of chocolate, spreading out to make a circle. [yes, I swirled it]
  7. Repeat in all cups.
  8. [Shazzy additions: sprinkled crushed almonds on top and/or coconut flakes. NOM NOM NOM.]
  9. Place in freezer for an hour or more.
  10. Pull out of liners. The almond butter will sticky and stick a little to the sides of the liners. [I just handed them out with liners on them and had people take them off when they were ready to eat.]
  11. Eat up for your Halloween treat! [These are good ANYTIME!!]


If you don’t want them sticky and want them to put more of a “Reese’s” type chocolate up, fill the bottom of the liner with chocolate and your almond butter. Freeze for an hour, then pour your chocolate on top, covering all of your almond butter, then freeze for another 30 minutes.

Curry Squash Chili

Good morning y’all! That’s a little bit o’ Missouri coming out in me today. Anyhoo, I am enjoying the fireplace going, a beautiful view of Baker socked in by clouds (a bit is peaking out) and a hot cup of coffee. The coffee is the best part, as I’m sure we ALL can agree.

It’s quiet in the house today (Fuzz is still sleeping) and I’m gearing up for my food shopping/cooking day. I’ve got two whole chickens almost thawed, so am making some nummy with that. May stuff one…anyhoo, too many choices, need to narrow it down! I’ve got a bat-sh*t-crazy week coming up so need to get food stuff done today so I can grab and go. And so that Fuzz will eat more than an Erin Baker Breakfast Cookie and take out Thai this week. That’s for another post.

Ok, let me say again that I love PaleOMG. She’s funny, real and a great cook. I cannot wait for her cookbook to come out. I just downloaded the app for PaleOMG – yes, she has an app that works perfect on my iPad. Go Juli. Onto FOOD.

This recipe was amazing and PERFECT for a cold day like today. Make double, freeze it.This is a perfect freezable recipe. I’m a huge proponent of making way more and then freezing it…ok, on to the food.

This was SUPER easy. And beyond flavor-ific. Original recipe here and below, my mods in [xxx]. ENJOY!

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  • 1.5lbs ground beef [one lb]
  • .5lb ground pork [two lbs]
  • 1 large butternut squash, cubed [want to make it easy? Go to Trader Joe’s and buy one package of their already cubed squash. Saves TIME]
  • 1 red bell pepper, chopped [Yes x2]
  • 1 green bell pepper, chopped [NO, I don’t do green peppers, gives me the burps]
  • 1 yellow bell pepper, chopped [Yes x2]
  • 1 yellow onion, diced [1.5 – my onions were large too]
  • [1 small head of cauliflower, chopped]
  • 6 garlic cloves, minced [a head, chopped – put the cloves in a mini food processor. EASY]
  • 1 (14) oz can tomatoes, diced [x2 – no drain]
  • 1 (14) oz can tomato sauce [x3]
  • 1 cup chicken or beef stock [beef]
  • ½ cup canned coconut milk [1 full]
  • 3 tablespoon coconut butter or coconut concentrate [did not use]
Spice Mixture–[double it all below]
  • 3 tablespoons curry powder
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons cocoa powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground cloves [didn’t have]
  • salt and pepper, to taste
  1. Heat up a large pot over medium-high heat with a tablespoon of some kind of fat. Add the beef and ground pork and let it brown. Cook for about 5-8 minutes. [I did not use any additional oil here, the pork and beef give off enough fat]
  2. While the meat is cooking, chop all your veggies and squash. I just cut my squash in random slices then chopped them. Easy peasy. [or use TJ’s]
  3. Once meat is cooked, remove with a slotted spoon and set aside in a bowl. [did this, dumped out most of grease from meat. left a bit in there to saute’ veggies]
  4. Add veggies to pot, Cook for about 5 minutes.
  5. Now add your chicken stock, tomato sauce, diced tomatoes, and coconut milk to the pot. Mix together. Cover and cook until butternut squash is tender.
  6. Add spices and beef/pork back to the pot. Stir to combine. Last, add coconut butter and mix thoroughly.
  7. Decrease heat and let simmer to let all the flavors combine.
  8. Then consume. [so good, it is SO GOOD. Thinking about warming some up and cracking an egg over it for breakie…too much?]

Pumpkin Cranberry Muffins

Another nummy recipe from Practical Paleo! These are great for Fall. Super easy to make too! Enjoy!

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  • 6 eggs
  • 1/4 cup canned pumpkin
  • 1/2 cup butter or melted coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/2 cup fresh cranberries (I used at least 3/4 cup – I love cranberries)

Preheat oven to 350 degrees. Whisk the eggs, pumpkin, butter or oil, extract and syrup together in a large mixing bowl. Sift in the coconut flour, salt and baking soda, pumpkin pie spice and stir until well combined. Gently fold in the cranberries.

In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup and bake for 35-40 minutes.

Special notes: I made these normal muffin size and mini muffin size. My oven might run hot so I took these out at 30 minutes, mini muffins around 25 minutes. Another GREAT addition – white chocolate chips. NUMMY!!!

Lemon Artichoke Chicken & Practical Paleo Mini Review

This is a great weeknight recipe – quick and flavorful.

This recipe is adapted from Practical Paleo by Diane Sanfilippo. This is a GREAT cookbook for an experienced Paleo person or for one who is just getting started. The information Diane includes in the book is informational but super easy to understand. This is more than a cookbook – it’s a guide to start eating paleo, why you should eat paleo and the positive outcomes that can come from eating paleo. She has one page guides to food quality, oils, stocking a paleo pantry, and more. She makes it easy – which is key because this stuff can get overwhelming. Diane also gives us 30 day menus specific to different conditions, such as thyroid health, athletic performance, blood sugar regulation, autoimmune conditions, and more.

Overall, this is a great resource for any foodie  as well as anyone who wants to learn more about how food can affect health. Now onto Lemon Artichoke Chicken!! If you like chicken piccata, you’ll love this. I’ve already made this twice in one week – you’ll see my variations below. Enjoy!

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  • 4 tablespoons grass fed butter
  • 2 shallots or 1/2 an onion or 1 leek light green/white parts only – chopped
  • 2 cups chopped/quartered artichoke hearts, rinsed and drained
  • 1/4 cup of capers, drained
  • juice of two lemons
  • 2 lbs bone in chicken or 4 small chicken breasts or thighs or mix it up
  • optional: crumbled bacon

Preheat oven to 375 degrees. In a a large, oven-safe skillet over medium heat, melt butter. Add shallots/onions/leeks and saute’ until they are translucent. Add the artichoke hearts, capers and lemon juice. Stir to combine. Place the chicken in the skillet and top each with some of the lemon-mix that is already in the skillet. Place the entire skillet in the oven and bake for 45 minutes or when the chicken reaches 165 degrees internal temperature.

The first time I made this I used onion, I didn’t have any shallots. It was amazing, Dale couldn’t stop talking about it! Second variation I used a leek and bacon along with the capers, hearts and lemon. Seriously – get crazy. This is a great recipe and a one dish meal, which is great for clean up! You’ll see both variations in the pics. ENJOY!!



Fruity Kale Smoothie

I’m back in action, cooking up a storm this weekend. It has been SO NICE to be home. I’m back in smoothie mode, using it more as a cleanser than anything. It’s a great way to start the day…So, made enough for the week for the Fuzz and I and put them in the freezer. 🙂

My smoothies are pretty standard. Typically, coconut or almond milk, lots of a dark leafy green, blueberries and lemon juice. This time I got a little crazy. Check it out below.

I don’t measure my smoothie stuff. I have a MONDO Vitamix blender so just fill that up and give five smoothie servings.

Sorry I don’t have a ‘finished’ pic, forgot to take one. You get a good idea from the one I posted. Here’s what I did – enjoy!

  • Spinach and Lacinato Kale (stuff as much as you can in the blender)
  • Full head of flat leaf parsley
  • juice of three lemons
  • Full ‘box’ of coconut milk or almond milk (not the canned coconut the pourable kind)
  • 1 cup of blueberries
  • 1 cup of cranberries (this ROCKED)
  • Optional: Vanilla protein powder. I used the hemp protein from TJ’s.

What I normally do is put all the greens in the blender and milk, mix. Then I add the other stuff. Grandbaby loves this one. He’s my official taste tester. 🙂