Easy Lettuce Wraps

Oh yea… I’m going to go out on a limb here and say that these lettuce wraps have got to be the easiest lunch ever! These little guys are filled to the brim with yummy goodness. They are a quick and light lunch that is totally fulfilling. The great thing about them? They can be completely customized to whatever you are craving!


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  • 3 Lettuce Wraps
  • 6 Salami Slices, Uncured diced/sliced
  • Crumbled Bacon, Uncured Nitrate/Nitrite Free
  • ¼ Purple Onion
  • ½ Avocado, mashed
  • Parmesan, Fresh, Shaved (optional)
  • Sea Salt, Pepper to taste
  1. Wash and dry your lettuce wraps
  2. Prepare salami by your preference of slicing or dicing.
  3. Mash avocado
  4. Cut a few slivers of onion to your preference
  5. Add all ingredients to the lettuce wraps, add Parmesan (optional)
  6. Season with sea salt and pepper to taste, enjoy!


Blueberry Muffins

Okay ya’ll… My kid loves blueberries. Anything with blueberries he devours! They come with a hefty price tag though, especially organic. We have been buying about 90% of our produce organic. So when I see blueberries on sale, I stock up! We’ve had a container of blueberries in the fridge for a couple of days and besides eating them fresh, we love them in muffins!

Coconut flour is the main base in this recipe. Coconut flour does not perform the same as traditional grain-based flours. It has a high moisture level so a little goes a long way and more eggs are normally required.

Coconut flour has many health benefits… It is rich in protein, fiber and fat and is very filling. It is also gluten free ;)

Now for the muffins… I hope you enjoy!

Blueberry Muffins
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Serves: 12
  • 1½ Cup Blueberries, Fresh Organic
  • ½ Cup Honey, Organic local raw
  • ½ Cup Coconut Flour, sifted
  • ½ Cup Butter, Organic full fat OR coconut oil
  • ¼ tsp Baking Soda
  • ½ tsp Sea Salt (I use pink Himalayan)
  • 1 tsp Vanilla, Pure
  • 6 Eggs
  1. Preheat over to 350 degrees and line muffin pan with paper liners.
  2. In a small saucepan, melt butter over medium heat. Do not burn, remove to bowl to cool, set aside.
  3. Once butter has cooled, whisk eggs, butter, vanilla and honey in medium bowl.
  4. Sift coconut flour, baking soda and salt. Add to wet mixture. *Coconut flour tends to clump, mix thoroughly until combined.
  5. Fold in blueberries.
  6. Fill muffin liners about ¾ full.
  7. Bake for approximately 20-25 min, mine were done at 22 min.


Grain Free Meatloaf

It was beautiful, breezy and crisp outside this morning and it made me so happy that Autumn is finally here! It also made me really want some comfort food. I was happily curled up on the couch in my sweat pants with my boys watching cartoons, of course. And I remembered that I had some ground beef in the fridge that I really needed to use before our hectic week started. I thought maybe I would make meatballs… But what are meatballs without tender spaghetti squash to go alongside? I axed that idea pretty quick, I didn’t have the motivation or the stamina to cut that squash open, not today. So meatloaf it was!

I love meatloaf and in my opinion, people either love it or hate it… I LOVE it! Many traditional meatloaf recipes call for oatmeal and I’ve found that almond meal works just as good Grain Free Meatloaf(if not better) than oatmeal. This recipe easily feeds a family of four and can be doubled to accommodate larger families.

This meatloaf would go great with simple mashed sweet potatoes or even just some steamed broccoli, my boys and I gobbled it up solo :) Enjoy!

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  • 1lb Beef, Grass-fed ground
  • 1 Large Carrot, Peeled Finely Chopped
  • 2 Stalks Celery, Finely Diced
  • ½ Yellow Onion, Chopped
  • 2 Garlic Cloves, Minced
  • 8 oz Package Fresh Mushrooms, Diced
  • 4 oz Tomato Paste (about half of an 8oz can) Organic
  • ¼ Cup Almond Meal
  • 1 Egg
  • ¼ tsp Sea Salt
  • ½ tsp Italian Seasoning
  • 2 Tbsp Olive Oil, Divided
  • Fresh Cracked Pepper, to taste
  1. Preheat oven to 350 degrees.
  2. In a skillet, heat 1 Tbsp olive oil over med/high heat, add chopped onion, carrot and celery.
  3. Saute 5-7 minutes until onions are translucent and mixture is tender.
  4. Add minced garlic and cook until fragrant, about 1 minute.
  5. Remove mixture from skillet into a medium mixing bowl, set aside.
  6. In same skillet, add 1 Tbsp olive oil and saute mushrooms 5-7 minutes until tender, add to bowl and cool a couple of minutes.
  7. Add ground beef, tomato paste, almond meal, egg, sea salt, and Italian seasoning to bowl, using your hands mix together until well combined.
  8. Mold into a "loaf" in a 9x13 glass pan, try not to make it too thick, cover with foil.
  9. Bake covered for 30 minutes, remove foil and bake another 10 minutes.
  10. Let rest for 5-10 minutes when done.

Paleo Strawberry and Banana Muffins

I started my morning realizing that I had a huge amount of super ripe bananas that didn’t get used up this past week. Which is not normal in our house! I also had a basket of delicious organic strawberries I had gotten from our local farmers market. I wanted to be able to use both. Katja over at Savory Lotus perfected this wonderful muffin recipe. With my addition of a little bit of cinnamon, these came out totally yummy and ridiculously moist. My little guy has had three already! These muffins are great for a snack and a quick grab when you’re on the go. I hope you enjoy them as much as my family does.Paleo Strawberry and Banana Muffins

Strawberry Banana Muffin

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Grain, dairy and nut free!
  • 5 Tbsp Coconut Flour
  • ¼ tsp Baking Soda
  • ¼ tsp Pink Himalayan Sea Salt
  • ¼ tsp Cinnamon
  • 3 Eggs, Organic Pastured
  • 1 Ripe Banana, Mashed
  • ¼ Cup Honey, Local Organic
  • ¼ Cup Ghee, Melted
  • 1 tsp Vanilla
  • 1 Cup Strawberries, Organic, Diced
  1. Line a muffin pan with 10 paper liners and preheat your oven to 350 degrees.
  2. Combine all dry ingredients and sift into a small bowl (coconut flour, baking soda, salt & cinnamon).
  3. In a medium bowl, whisk your eggs until frothy.
  4. Mash banana, and add banana, honey, vanilla and ghee to your eggs. Mix until well combined.
  5. Add all of your dry ingredients to the wet mixture and combine.
  6. Fold in strawberries.
  7. Fill your muffin liners a little over half way full.
  8. Bake for 22-25 minutes until golden.


Paleo Chicken Wings with Sweet Potato Home Fries

Looking for a yummy weeknight dinner? My boys LOVE chicken wings… This recipe is super quick to prep and totally fulfilling!


Paleo Chicken Wings with Sweet Potato Home Fries
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Chicken Wings
  • 1.5 lbs Chicken Wings, Organic Free-Range
  • Olive Oil
  • Sea Salt
  • Fresh Cracked Pepper
  • Flavor God Lemon Garlic Seasoning (Any seasoning of choice will work here. Make sure there is no MSG and ingredients are pure)
Home Fries
  • 2-3 White Sweet Potatoes, Peeled and Diced
  • 1-2 Tbsp Bacon Fat
  • 1 Small Yellow Onion, Chopped
  • 2 Garlic Cloves, Minced
  • 2 tsp Herbs De Provence
  • Sea Salt
  • Fresh Cracked Pepper
  • Avocado, Halved and Sliced
Chicken Wings
  1. Preheat oven to 375 degrees.
  2. Add chicken wings to large mixing bowl, pour enough olive oil over wings to thoroughly coat them.
  3. Add generous amounts of granulated garlic, pepper, sea salt and poultry seasoning of choice to the wings.
  4. Using your hands, rub olive oil and seasoning onto each wing.
  5. Line a baking sheet with parchment paper and arrange wings so they aren't touching each other.
  6. Bake in preheated oven for 45-60 minutes. My wings are normally finished after 45 minutes, if you like them a little crispier leave in longer.
Home Fries
  1. Peel and dice sweet potatoes into half inch cubes.
  2. Heat bacon fat in a large skillet over med-high heat.
  3. Add potatoes, onion, garlic and all seasonings to skillet.
  4. Saute 15-20 minutes until potatoes are crispy on the outside and tender on the inside.
  5. Serve warm with sliced avocado.

Sausage and Kale Soup

Fall is upon us and what better way of celebrating than with a warm bowl of soup? This one pot wonder is more Primal than Paleo. I say this because it includes heavy cream. I personally, can tolerate dairy in moderation. If you can too, read on for the yummy soup!

Sausage and Kale Soup
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  • 1 lb Ground Mild Italian Sausage, Nitrate/Nitrite Free
  • 4 Garlic Cloves, Minced
  • 1 Yellow Onion, Chopped
  • ½ tsp Oregano, Dried
  • 4 Small-Med White Sweet Potatoes, Peeled/Diced
  • 1 Bunch Kale, Chopped
  • ½ Cup White Wine
  • 2½ Cups Water
  • 3 Cups Chicken Broth, Organic Free Range
  • 1 Cup Heavy Cream, Organic Full Fat from Grass-fed Pastured Cows
  • Sea Salt & Fresh Pepper to taste
  1. In a large Dutch oven, brown sausage over medium heat until done. Remove to a bowl, set aside.
  2. Add chopped onion, cook until translucent about 5 minutes.
  3. Add minced garlic and oregano, cook an additional 1 minute.
  4. Add white wine to de-glaze.
  5. Add water, broth, potatoes and kale to pot.
  6. Return sausage and drippings to pot. Increase to high heat and bring to a boil.
  7. Once soup has come to a boil, cover and simmer over low heat for about 35-40 min.
  8. Remove from heat when potatoes are tender.
  9. Stir in heavy cream.
  10. Serve immediately, add fresh sea salt and pepper to taste.