Cilantro Lime Yams

I am loving garnet yams, I’ve probably mentioned that 1000 times. Sorry. It gives me that carb satisfaction…which I need since I’ve started running again. Anyway, this is a refreshing side dish to any meal and great to mix in with your eggs in the morning. Enjoy!


  • 3-5 garnet yams, peeled and diced small-medium, tossed in coconut oil
  • 2 tbsp chives
  • 3 tbsp cilantro
  • Juice of 1-2 limes
  • Salt to taste

How to:

  1. Preheat oven to 400.
  2. Foil a cookie sheet.
  3. Toss yams with melted coconut oil, then spread into one layer on to cookie sheet.
  4. Cook for 30 minutes, check and cook until done.
  5. Toss with cilantro, lime juice and chives.
  6. Sprinkle salt on taters. Serve.

Sesame Date Crisps

Ok, these are the best thing I’ve ever eaten. This saved me during the Whole30 – gave me sweet, salt and crunch. All in one. It was great!! Check out The Primal Pursuit – great recipes.

I followed this one pretty much as is, only thing I did differently was add some oil – coconut, grapeseed or olive. I thought it helped and added a nice hint of flavor. These crackers are great with some guacamole or a slather of butter. Awesome.

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Preheat oven to 275 degrees.

In a food processor:

  • 1/2 cup of dates
  • 1/2 cup of raisins

Pulse them together–until they are evenly ground, but not a paste.

Add in:

  • 1/2 c sliced almonds
  • 1/4 c each of sunflower seeds, pepitas, sesame seeds (I used black and regular), almond flour, flaxseed meal.
  • 1/2 tsp sea salt
  • 2 tbsp water
  • 3 tbsp oil of choice

Blend until evenly ground, and somewhat sticking together.

Roll dough between two pieces of parchment paper, until very very thin.  Approximately 1/8 inch thickness.  Or less.  You may find it easier to do in two or three batches.

Bake for 30 minutes, or until lightly browned and crispy.  Use a knife or pizza cutter to cut them into uniform “crackers”.

Serve alone, topped with chicken salad, or farm fresh goat cheese.


Cabbage Slaw

Apparently I’m on a cabbage kick today. Here’s another slaw recipe that I made to go with the Polla con Salsa Roja tomorrow night. This is a gorgeous and very easy dish. You can even take some of this, add shredded chicken, and put on top of lettuce for a nice weekday lunch.



  • 1/2 to full head of purple cabbage, shredded
  • 1 cup shredded carrots
  • one bunch thinly sliced radishes, thinly sliced both ways (forming matchsticks)
  • 1/2 cucumber, thinly sliced both ways (forming matchsticks)
  • 1/2 bunch chopped cilantro
  • 5 thinly sliced green onions
  • 1 small-medium green or honey mango, diced small
  • Juice of two limes
  • 1/8-1/4 cup of grape seed oil or another lighter oil of your choice
  • 1 tsp salt
  • 2 tsp cumin

Mix everything together well and chill for at least an hour before serving.


Crock Pot Pollo Con Salsa Roja

Another great recipe from Sarah Fragraso! Check it out here. Per usual, I modified. I made my own enchilada sauce and added way more garlic to name a couple things.

This recipe looks appealing, gorgeous with the red of the sauce and the green of the avocado…but what really attracted me to this recipe was that fact that it’s made in a crock pot. I’ve got it ready to go for tomorrow’s dinner. Can’t wait.



  • 3 lbs boneless skinless chicken breasts or thighs – I used four larger breasts
  • 1 yellow onion sliced
  • 7 celery stalks diced
  • 2 cups carrots, diced
  • Juice from 1 lemon
  • 4 cloves of garlic  minced
  • 1 bunch of cilantro chopped
  • 2 avocados diced


  • 2 cans of tomato sauce
  • 6 cloves garlic, minced
  • 1.5 tbsp Mexican oregano
  • 1 tbsp cumin
  • 1 tbsp chipotle chili powder
  • 1 tbsp chili powder

Mix the above well. I used my vitamix.

In the bottom of your slow cooker, layer the carrots, celery, and onions and top with the minced garlic.  On top of the veggies layer your chicken, squeeze the lemon juice over the chicken, and pour the sauce on top.  Cook on low all day (6-8 hours).  Serve topped with the diced avocado and cilantro.

I am going to pair this with a coleslaw…check it out here.


Albondigas Soup

What a great recipe – combines two of my fave things: soup and meatballs. YAY.

I got this recipe from Sarah Fragaso’s Everyday Paleo and modified a bit.  I made this in no time, made a double batch so we’ll have some for lunch today and lunch this week.


Ingredients: Albondigas (meatballs)

  • 1 lbs ground beef
  • 1 lb ground pork
  • 6 cloves minced garlic
  • 2.5 tbsp ground cumin
  • 2 tbsp fresh oregano
  • 1 tbsp black pepper (in the demo I said 2 tbsp but I meant 1)
  • 1/2 tsp cayenne pepper
  • 2 tsp sea salt

Ingredients: Soup

  • 4 tbsp olive oil or fat of choice
  • 1 yellow onion
  • 3 garlic cloves minced
  • 5 carrots chopped
  • 2 1/2 cups shredded green (or purple) cabbage (I didn’t use purple because I didn’t want my soup purple. Just me)
  • 2 1/2 cups fresh (not canned) diced tomatoes
  • 1/2 to 1 full can of El Pato Jalepeno salsa (the small 7 oz can)
  • 810 cups chicken broth
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 2 tsp sea salt (more or less to taste)
  • 1 jar of salsa, TJ’s is my favorite
  1. In a large bowl, mix together the meatball ingredients. Set aside.
  2. In a large pot, sautee the onion and garlic in the fat of choice until the onions become translucent.
  3. Add the carrots, cabbage, tomatoes, broth, through salt. Mix well, bring to boil.
  4. Using your hands, form meatballs, golf ball size or a bit smaller. Drop in boiling soup. Turn heat down and simmer for 20-25 minutes, stirring occasionally.
  5. Add the salsa, simmer for another five, serve with diced avocado and a sprinkle of cilantro.

This is EASY and very good. ENJOY!




Pizza Crust

So, I have amazing people in my life – many of whom love to cook as much as I do. We just have fun. One friend, T, is a bold and willing to try anything chef. She loves everyone’s interpretation of food. You can have 6 people cooking the same dish and they will all come out differently – she appreciates that.

T is on the great search for a good gluten free pizza crust that doesn’t have a lot of crap in it. She’s experimented a lot over the years. The latest crust she made was PHENOMENAL. It was even better the next day and HELD together well  – you can eat it with your hands and not have it crumble all over you. Awesome. This is her awesome recipe – enjoy. No, not purely paleo or primal, but if you do quinoa, make this recipe. It is BOOM SAUCE.

Preheat oven to 400 degrees.

Mix together:

  • 2 cups quinoa flour
  • 2 cups flaxseed meal
  • 1 cup almond flour
  • 1 tsp salt
  • 2 tsp italian seasoning
  • 2x pinch of rosemary
  • 1 tsp garlic powder
  • 2 packs of organic yeast
  • 1/4 cup olive oil
  • 1 3/4 c warm water

How to: mix together well and place on cookie sheet. Bake crust for 10 minutes, take out, add your toppings and place back in oven to heat ingredients through.

Viola! Delicious. Thank you T!

Creamy Basil Pesto Coleslaw

Well, I apparently forgot to take a picture of this dish. I need to have a camera taped to my head taking shots constantly so I don’t miss anything. Ugh. Anyway, wanted to post this as it was delish! Thank you Primal Blueprint Quick and Easy Meals for this one.

I love cabbage. I love cruciferous veggies. Why? You get a lot of bang for your buck when you eat them – check it out.

This was a super easy recipe and tasty. Kept well too!

Want to make it a full meal, or a tad different? Toss in ribbon sliced dinosaur kale, red pepper, cooked chicken or even cooked ground turkey. NOM NOM NOM.



  • 1/2 c. walnuts
  • 6 garlic cloves
  • 1/4 c. canned coconut milk
  • 4 cups loosely packed basil leaves
  • 1/4 c. olive oil
  • 4 cups of shredded cabbage
  • 1/4 c. rice wine vinegar
  • 1 tbsp lemon zest
  1. Blend walnuts, garlic and coconut milk in a food processor until smooth.  Add basil leaves and pulse several times to chop the leaves.  While the blade is running add the olive oil and continue to process until basil leaves are well blended.  Add salt to taste.
  2. Combine pesto and cabbage stirring well.  Drizzle half of the rice vinegar over cabbage and continue to mix adding remaining vinegar to taste.
  3. Add lemon zest. Mix well.