Tag: #paleofood

Vegan Kale & Pumpkinseed Pesto

Vegan Kale & Pumpkinseed Pesto

Pesto is one of those power-packed foods that makes me feel damn good. I like to keep a jar of some version of pesto in the fridge pretty much all the time. It’s a quick healthy snack with some raw vegetables for dipping, a spoonful […]

3 Minute Belly-Comforting Pumpkin Soup

3 Minute Belly-Comforting Pumpkin Soup

I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and […]

Silver Dollar Grain-Free Pancakes

Silver Dollar Grain-Free Pancakes

You know you’ve got a good recipe when your kiddo requests your homemade berry pancakes and has no idea they’re “paleo”, “grain free” or “gluten free”. These little morsels cook up just like a regular pancake and they taste ah-maze-zing. we usually make blueberry pancakes but today we added black capped wild raspberries which grow like weeds around here in the summer. Fresh or frozen berries, both work perfectly.

I make up a batch of the dry ingredients and always have it on hand. Just add your wet ingredients and into the skillet they go!


Sift the almond flour through a fine sieve to remove clumps, add remaining ingredients, mix well, and store in an airtight container.


this will make about 16 silver dollar size

Note: This part you’ll have to adjust to your liking, depending on the actual size of your eggs and how thick or thin you like your pancakes

Crack the egg into a mixing bowl. Add milk, whisk until well blended.

Start by adding 1/4 cup of the dry mix and whisk together. Check consistency. If it’s runny enough to dribble off the whisk the batter will spread in the skillet and you’ll end up with thin pancakes, which can be delicious. We like our batter thicker, to make silver dollar pancakes (little ones that puff up nicely). Add more dry mix a little at a time and whisk again each time, until you get a consistency that looks like it will hold together well when you put spoonfuls in the skillet. Add a couple handfuls of berries, stir in gently.

Heat about a tablespoon of coconut oil, ghee or bacon fat in a large cast iron skillet or ceramic-coated nonstick skillet over medium heat until shimmering. Drop spoonfuls of batter in, with enough space between for them to spread just a little bit. Let them cook until you can see the bottom side is getting browned. Gently flip and cook one more minute. Serve hot how ever you like your pancakes. We like them with little tiny pats of butter on each one (I know, we’re serious about enjoying our pancakes), and a drizzle of maple syrup or honey.


add walnuts or pecans to the batter, top with sliced bananas

chopped dark chocolate and hazelnuts, top with honey and a squeeze of fresh orange

plain pancakes topped with bananas, cinnamon, whipped cream and a drizzle of honey

chopped dark chocolate in the batter topped with fresh strawberries and whipped cream

oh the possibilities….


If you make more than you’ll eat, just store the rest in an airtight container in the fridge. To reheat, arrange them in a single layer wrapped in foil and put in a hot oven for a few minutes, just until warm.

Strawberry Kisses

Strawberry Kisses

Look at these little darlings! They’re vegan, gluten free, grain free, sugar free, bla bla bla, and so tasty that even your friends and family who don’t give a crap about any of that will LOVE them. I took this to a business networking potluck […]

Super Simple Cabbage Sabji

Super Simple Cabbage Sabji

Sabji is an Indian preparation of vegetables in a more dry form (as opposed to a saucy curry). Here I’m using plain ol’ cabbage, it’s so quick and delicious, and easy on the grocery budget too! This goes well with potatoes or basmati rice and […]

Savory Spiced Lamb Stew

Savory Spiced Lamb Stew

A variation of an Indian recipe I used to make for a client in Santa Barbara.

Easy to put together with just a handful of ingredients and will warm your belly on a chilly spring evening. I always make enough for leftovers, it freezes and thaws beautifully!


2 lbs lamb stew meat

2 medium yellow or white onions, diced

1 tablespoon ghee or coconut oil + 2 for browning the meat

2 heaping tablespoons whole seed mustard (or regular ol’ spicy brown mustard)

2 teaspoons ground cumin

2 1/2 teaspoons granulated garlic

1 1/2 teaspoons salt

fresh ground black pepper to taste – try tellicherry pepper

2 cups water

In a large, non stick skillet (there are “safer” non stick varieties) heat a portion of the ghee or coconut oil and brown the pieces of meat on all sides, in batches, taking care not to crowd the pan. You want enough space between each piece to allow for good browning. Too crowded and we end up releasing all the juices, instead of getting a good sear on the outside. Set the seared meat aside.

In a large, non stick skillet, heavy bottomed pot (I use my enameled cast iron pot) heat the remaining tablespoon of ghee or coconut oil on medium heat till it begins to shimmer. Add diced onion and sauté until lightly browned, 3-4 minutes.

Add the lamb, and the remaining ingredients, still to combine well, turn heat to low, put the lid on and let it slowly simmer for about 2 hours. Add more liquid as needed. You can cook it in the oven at 325 instead, if you don’t want it simmering on the stove, just make sure your pot and lid are oven proof.

Serve with basmati rice, cauliflower rice, or a baked sweet potato, and a handful of chopped fresh cilantro.


Sausage With Peppers, Onions & Potatoes<BR>Easy Sheet Pan Style

Sausage With Peppers, Onions & Potatoes
Easy Sheet Pan Style

This is a great meal when you don’t want to spend too much time cooking/cleaning up. Just cut up your vegetables, grab a package of sausage from the freezer and throw it in a hot oven! 40 minutes later dinner is served.. 1 pack frozen […]

Ginger Thai Spice Chicken with Bok Choy Salad & <BR>Umeboshi-Sesame Vinaigrette

Ginger Thai Spice Chicken with Bok Choy Salad &
Umeboshi-Sesame Vinaigrette

Another cold leftover chicken lunch. So easy. So good! I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too. This plate took about 3 minutes to throw […]

Spiced Lamb Meatballs with Basil Mint Pesto

Spiced Lamb Meatballs with Basil Mint Pesto

These little flavor bombs are pure protein and absolutely delicious. No fillers or binders such as nut flour, bread crumbs or eggs are added to this recipe. Not that those additions wouldn’t be delicious, just that this recipe was created for clients who are on a more streamlined eating protocol at the moment. Serve them warm as an appetizer or as a main dish with cauliflower “rice”, or over basmati rice would be great too, paired with a simple vegetable such as fresh steamed string beans or quickly grilled asparagus. They are great as leftovers too!

Notice the specific type of pepper (tellichery) I call for in this recipe. If you are a spice lover, you will appreciate the complex, fruity aromatics of this Indian peppercorn variety, milder than the malabar variety of peppercorn which I also love.


Preheat oven to 350F. Sauté the onions in olive oil or avocado oil over medium-low heat until soft and translucent, about 4-5 minutes. Place the ground meat in a large mixing bowl, add the sauteed onions and the remaining spices and seasonings. Use your clean hands to mix together very well.

Line a rimmed baking sheet with parchment paper. Roll the meat mixture into 1.5 inch balls and arrange on the baking sheet. Bake for 12 minutes and test one to make sure it has cooked throughout. 15 minutes should definitely do it, but each oven ins a little different. The meatballs will release juices. Carefully remove baking sheet from the oven and let meatballs rest 5 minutes before serving with plenty of pesto.


  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 medium clove fresh garlic, minced
  • 1 tablespoon fresh lemon juice – add more to your liking
  • 1 teaspoon fresh lemon zest
  • salt & fresh ground pepper to taste

Blend all ingredients together in a blender or food processor and adjust tastes to your liking.


Balsamic Herb Baked Chicken Thighs

Balsamic Herb Baked Chicken Thighs

You probably have all the ingredients for this marinade in your pantry right now. If you don’t, you should! Make a full batch of this chicken so you have some leftovers, they’re great the next day. Cold, right out of the fridge, or room temp for […]