Ghee Roasted Veggies

Roasting.  Just the word makes me think of cozy, and hopefully a little crunchy treats.  It’s, by far, my favorite way to cook vegetables.

Sliced the carrots into fourths and then cut them into inch long chunks.  The spice?  Ghee, coconut oil, garlic, soy sauce, and thyme.  Mix that baby up and pour them over the veggies.  We used the carrots and broccoli.

Oven on 350 and let it roast for 30 minutes while you do complete the meal.  So simple.



The best.

Sweet Potato Chicken Balls

Do you like sweet potato? Yep.

Do you like chicken? Yep.

What about chicken balls? uhhhh…

Now trust me, you love those first two alone and you’ll love them together as well

Throw it all together and just combine it.  As always, I use hands and just mash it together.


I rolled mine into 1 ounce balls and it was the perfect diameter for a good bite size.


Chicken balls! Come get your chicken balls! Hot and toasty! Chicken balls!

Screen Shot 2017-03-13 at 1.42.56 PM

This recipe was originally from Unbound Wellness.  Give it a go!

Poblano Salsa Verde

I’m not sure how many of ya’ll are familiar with Texas cuisine, but let me give you a little secret: we take our salsa seriously.  Everyone has preferences!  Some like ‘the green salsa’. Some like it hot. Some like it with a zing. And some (me!) like it mild and chunky.  In Texas, Jesus didn’t break bread and drink wine.  He broke a tortilla chip and dipped it in salsa.  So that’s why finding this recipe is such a god-send.  It was universally appealing to me with my sensitive mouth and to Cody with his Mexican taste buds.


I’m fairly certain that the secret ingredient was the sugar.  It made it sweet right before the mild spice.


The tomatillos and the poblano pepper do need to be cooked prior, but it’s pretty quick.  We didn’t do a Serrano pepper in ours because we wanted it to be on the mild side.


Once they’re done cooking, blend it up and serve.  So simple!  We used a mixture of blue corn and yellow corn organic tortilla chips.

Screen Shot 2017-03-07 at 8.47.32 PM

The original recipe is from SkinnyTaste.


Brussels Sprouts and Apple Skillet

I understand that it is the end of January, but to me, this dish just embodies fall.  The apples, the Brussels sprouts, the sweet potato…everything!

You first have to precook the chicken and bacon almost to completion.  Be mindful of the chicken sizes in respect to veggies sizes.  I do recommend getting your veggies washed and cut before since the chicken doesn’t take long at all to cook.


Combine the Brussels sprouts, sweet potato, and onion to get ready to cook.  These also don’t take long.  I was worried that the sweet potato wouldn’t cook fully and would be hard, but this wasn’t the case.  They were perfect by the end, so no fear.


The cinnamon in this is heavenly.  My house smelt amazing by the end.


The final product…so delicious.  I could eat this daily honestly.


This recipe was originally made by Erin at Well Plated and I am using her PDF recipe for it as well.  Super easy to read and the amounts are perfect.


This recipe says serves 4.  What it means to say is: “serves 2 really hungry individuals who don’t judge”.


Paleo Pistachio Bites

So my boyfriend is the kind of person we all love to hate.  Although he mainly eats incredibly clean, whole foods, he eats a lot.  Like A LOT! Like 4000 calories a lot. Jeesh!  Hate him.  Anyways, due to this bonfire metabolism of his, he needs to be constantly snaking on something which I have taken a personal challenge.  I make three different bites a week, all delicious, and all paleo.  These are pretty amazing.  We’ve given them out at the box and people never believe that they are paleo and that it didn’t take forever to make them.  Here’s the recipe:


So first, 1 cup of shelled pistachios (I put them in the food processor first so that the pieces aren’t as huge), ½ cup of coconut flakes, and ¼ cup of almond flour. img_1433_fotor

Next, ½ cup of cocoa powder, ⅓ cup of almond butter, ⅓ cup of honey, and ½ tsp of vanilla extract.  Let me clarify what I said earlier; these are paleo and contain whole food ingredients, they are not by any means low-cal or low-carb or low-anything.  Between the coconut, the cocoa powder, and the honey, they have a good bit calories which is why he only eats three bites a day.


Just mixing the ingredients thoroughly which I prefer to do by hand. More therapeutic that way.  Also I don’t own a mixer, whatever.


Finally, I weight out 1 ounce and then roll it into a nice, little ball.  These are perfectly bite bsized and easy to take on the go.


Bag ’em up, put them in the fridge, and the boyfriend you’re jealous of you love has plenty to snack on through-out the week.



Happy snacking!


Paleo Slow Cooker Shredded Beef

Is that a chill outside?  Kinda nippy? Near the lower 70s?! Then get out the crock-pot.  My FAVORITE part of the fall is getting out the crock-pot and taking full advantage of the one-pot meal.


So a few weeks ago, we got a bulk order of beef bits from the Farmer’s Market, mainly it was ground beef, but there was also steaks and roasts.  The roasts I’ve been using for Cody’s lunch through-out the week.


We also use this recipe to stuff our sweet potatoes for our Sunday night dinner which is aaaaaaaamazing.  Sweet potato, shredded beef, guacamole, mushrooms, onions, and a fried egg.  Heaven ya’ll!


Through-out the week, I don’t eat much red meat, so I usually indulge on the weekends.  Either a crockpot recipe, beef meatballs in a spaghetti squash, or a sausage gumbo.


So while I LOVE this recipe, I also can’t make it by myself because between the peppers and onions, I’m a crying mess.  What a weakling.


Is there anything better than coming home to a delicious smelling house with dinner ready for you?  Just grab a hunk of meat, cuddle up with the pup, and watch a good show, which doesn’t exist since American Horror Story is over. 😦


So a 3lb roast is good enough to last Cody until Saturday.  He pairs it with spaghetti squash and a roasted veggie mixture.  Loves it.


Paleo Slow-Cooker Shredded Beef

  • 2lb chuck roast
  • ¼cup lime juice
  • 3 Tbsp tomato paste
  • 1/4cup beef brother
  • 1 medium onion
  • 1 serrano pepper
  • 1 jalapeno pepper
  • 3 garlic cloves
  • 1 Tbsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp salt
  • ½ tsp pepper
  1. Season roast with salt and pepper and set aside.
  2. Mix dry spices together and rub over all sides of roasts.
  3. Place roast in the slow cooker along with the diced garlic, onion, and peppers.
  4. Comine remaining ingredients and pour over the beef.
  5. Cook on low (8-10 hours) or high (4-6 hours).
  6. Meat should be tender and pull apart easily.


Bakery-Style Paleo Cookies



Cody and I first discovered this recipe after trying out a few others and not loving the consistency or the taste.  It was either too mushy, way too much peanut butter, or just taste wrong.  This recipe is AMAZINGGGGGG!


I was a little thrown off by the large amount of coconut and coconut sugar, but it doesn’t come through in the finished product at all.


This recipe is gluten-free, dairy-free, grain-free, but sadly not nut-free or egg-free, so maybe ask around before you hand them out…if you do hand them out and not hoard them like Cody and I.


As you can see, I do not own a mixer due to a small kitchen and not a lot of counter space, so I just mix it all by hand and it works just as well.


I also like the fact that it is measured out separately at first, dry with dry and wet with wet, and then you stir it in slowly.  I feel as if it is easier to blend like this.


The hardest part about this recipe? Resisting the urge to eat as I make it.  SO good!


We have taken to dipping the cookies in the almond milk from the recipe I posted last week.


The coconut oil can start melting during the mixing process so after I pour in the chips, it goes into the refrigerator for 30 minutes to make the consistency like your traditional cookie dough.


LOVE  this brand of chips.  I feel like quality chocolate that is dairy-free is pretty hard to find.  But this one is always there waiting for me at HEB with a coupon attached.  Stars aligned…I know.


I don’t know what melts faster: that chocolate or my heart.  Too corny?  I just have really strong feelings about these.  I like them…like ‘like them’ like them. Like more than just a friend.


Look at them babies…and I’m talking about my bicep. 😉



This giddy little girl is probably the only person who is more into these cookies than I am.  I get asked every weekend before meal-prep “Soooooo are you making my cookies this Sunday?”  Why yes, Princess, I am.


Cody’s joke about this picture: “Those cookies be on fleek and I can’t wait to dab into those chips.”  -.- Please stop.


His face is not entertained with me eating his cookie.  Well sorry Charlie, I can eat 1 out of the 8, you’ll live.


I mean…seriously?

Bakery-style Paleo Cookies

Prep Time: 15-45 minutes
Cook Time: 15 minutes
Ready in: 30 minutes – 1 hour
Yield: 8 huge bakery-style cookies


  • 1 cup (100 grams) blanched almond flour
  • 1/4 cup (32 grams) coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea-salt
  • 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
  • 3/4 cup (150 grams) coconut sugar
  • 6 tablespoons (98 grams) natural almond butter
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo- friendly chocolate chips, if desired)


  1. In a medium mixing bowl, stir together the dried ingredients: almond flour, coconut flour, baking soda and salt. Set aside.
  2. In a large mixing bowl with an electric hand mixer, using a stand mixer, or your hand, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
  3. Beat in the almond butter and vanilla extract on medium speed and mix until combined.
  4. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.

  5. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  6. Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 4″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  7. Bake for 11-14 minutes (if using coconut sugar) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
  8. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.