Category Archives: Recipes

Bacon Butternut Squash Hash

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Last night I was crazy productive in the kitchen, apparently I was feeling it.

I had a pan with a little leftover bacon fat in it, so I decided I needed to use it, and this is what I came up with, inspired by things in the kitchen.

Bacon Butternut Squash Hash

I heated the bacon fat, and added the diced yellow onion and bacon. I had a package of turkey bacon (not a fan) that needed to be used, so I simply stacked the pieces on top of one another and sliced it into strips. I seasoned with kosher salt/pepp (just a little), and let it simmer in the bacon fat for about 15-20 minutes.DSC_0274

Then I added the bag of cubed squash and sautéed until the squash cubes were soft.DSC_0275 DSC_0278 I let it cool, and then divided into containers for a lunch today, and a breakfast tomorrow.

It’s fabulous:

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Coconut Sauteed Artichoke Hearts

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I completely ran out of fresh vegetables toward the end of last week, so this quick dish was inspired by what I did have, a can of artichoke hearts! I love artichoke hearts, but rarely eat them as I’m not a fan of anything canned, and I can’t seem to find ANY that don’t have some sort of nitrate or preservative (if you have found them, please let me know!!).

Coconut sautéed Artichoke Hearts

I simply dropped a dollop of coconut oil in the sauté pan, then took each artichoke heart into my hand and squeezed it over the sink to eliminate the excess water, then dropped in the pan. I really think they’re best mashed up in your hand like this, as they don’t have to remain intact to taste good and then your sauté doesn’t get too watery. I let mine get a little toasty or caramelized, and they are SO GOOD! Last, I seasoned with kosher salt/pepp.DSC_0198

This would be a very easy and different side dish to any meal, and they really take on the texture and look of scrambled eggs.

Carrot Ginger Bisque

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I decided to call it bisque instead of soup, it has that thick, velvety texture of a good bisque. This was inspired by the purchase of my new kitchen appliance, my immersion blender. A simple, nutrient packed, flavorful recipe. Dairy, sugar and nightshade free. The pears really added a nice sweetness to it, that took the place of maple syrup or honey.

Ginger Carrot Bisque

  • 6 large carrots, sliced
  • 1/2 a diced red onion
  • 10 cups water (don’t worry, it’s not watery)
  • 2 bosc pears, peeled and cut
  • 2 TBSP Tropical Traditions Coconut Oil
  • Juice of 1 lemon
  • 2 TBSP fresh grated ginger
  • Garlic powder
  • Sea salt
  • Black pepper
  • Cinnamon
  • Cloves

I started by boiling 8 cups of hot water in a stock pot. Once it came to a rolling boil, I added the carrots and red onion. I let these two boil until they were soft, about the same time the water had completely evaporated. It doesn’t matter how soft/mushy they get, because they’ll be puréed anyway. I added the remaining 2 cups of water, pears and coconut oil, and used my new immersion blender to purée, all the while, keeping it on very low heat. Once everything was puréed, I added the remaining ingredients, all spices (without measurements) were to taste, so experiment with how garlicky/clove-y you want it. I let it simmer for about 30 minutes, and done!DSC_0191

So filling, hearty, and comes to work with me for lunch, very easily 🙂

Nana Punkin Chocolate Chunk Bread

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Like that? I tried to get creative with the name, nana = banana, punkin = pumpkin.

As I dabble more in baking in the Paleo realm, I’m learning which ingredients to adjust at different times, etc. It’s fun, but trust me, things don’t always turn out well!

Nana Punkin Chocolate Chunk Bread

Mix bananas, eggs, melted coconut oil and pumpkin until well incorporated (I used my KitchenAid Mixer). Add coconut flour, baking soda, cinnamon, dash of salt, and mix. Toss mega chunks in (however many you prefer), and lightly stir.DSC_0175 Pour into loaf pan oiled with coconut oil, and bake for about 40 minutes at 350 degrees.DSC_0183DSC_0178

Things I’ll change next time I make it (and I WILL make it again): I will use 1 less egg, and a 1/4 cup more coconut flour. Also, adding chocolate is rare for me, but if I’m going to, it’s going to be Enjoy Life.

This recipe was adapted from the Civilized Caveman’s Paleo Banana Bread. In the interest of Auto-Immune Protocol, I eliminated the nut-butter and replaced it with the pumpkin and an extra TBSP coconut oil. I also removed the baking powder as I haven’t found one I like that doesn’t contain corn. The only thing I measured was the baking soda.

P.S. Last night, I prevented a low blood sugar with a slice of this warmed up and a drizzle of raw honey 🙂

Nightshade free Guac!

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Mmmm, who doesn’t love a good Guac? The options are endless! This recipe is so lime-y and fresh, you can pair it with anything 🙂

Nightshade Free Guac

  • 8 avocados
  • 1 bunch cilantro
  • Juice of 4 limes (I used 3 small and 1 large)
  • 1/4 diced red onion
  • 6 garlic cloves
  • Drizzle olive oil
  • Kosher salt/pepp
  • Garlic powder

Mash everything together!

Last night we put it on burgers:DSC_0152This morning, I had it with my scrambled eggs:DSC_0161