Primal/Paleo Jambalaya



I’m on a cauliflower rice kick these days.  It’s just such a great substitute for rice, I can’t get enough of it!  This meal is yummy; just the right amount of spice in my opinion.  But you can always add more cayenne pepper for more kick!  I’ve never had real Jambalaya, so I can’t compare it to the real deal, but the trio of meats makes this dish fun.


2 Andouille sausages, sliced

2 chicken breasts, cubed

a bag of frozen shrimp, thawed & rinsed

2 garlic cloves, minced

1 yellow onion, diced

1 green pepper, diced

1 head of cauliflower, riced

1 6oz can of tomato paste

1 14.5 oz can of petite diced tomatoes, undrained

1/2 cup of chicken broth (or water)

2 T of coconut oil/olive oil/some type of fat

1 teaspoon of paprika

1 teaspoon of oregano

1/4 teaspoon of cayenne pepper (the original recipe called for 1/2 teaspoon, but I don’t like things too spicy)

salt and pepper to taste


First, prepare all your veggies and meats ahead of time (dice, rice, cube, slice).  It helps when it actually time to cook.  This is the longest part of the prep.

Heat a large pot over medium to high heat with your oil.  Add the onions and peppers and saute until they begin to cook down (about 5-7 minutes).  Add your garlic and cook for another minute.

Next add your riced cauliflower, broth, and 3 meats.  Mix together and cover and cook for 10-15 minutes, or until the meat is cooked through and the cauliflower rice is tender.

Then add your can of tomatoes and paste and spices.  Stir together thoroughly.  Cook for another 10 minutes or so.

Serve and enjoy!


Mexican Chicken & Cauliflower Rice



If you are on a paleo/primal/low carb diet, you owe it to yourself to try cauliflower rice.  It’s amazing, and I’m not just saying that.  It really does take the place of rice very well.  I’ve tried multiple recipes for cauliflower mashed potatoes and everytime I’ve hated it.  Yuck!  But cauliflower rice?  Yum!

Mexican Chicken and Cauliflower Rice

2 tablespoons of olive oil or coconut oil

1 medium yellow onion

1 head of cauliflower (use a food processor to “rice” it)

1 4 oz can of green chilies, diced

2 – 2 1/2 cups of cooked, shredded chicken

1/2 teaspoon of sea salt

1/2 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of oregano

1/2 cup of white mexican cheese, shredded

In a large skillet, heat the oil over medium heat.  Add diced onions and saute for 5 minutes, or until onion is translucent.  Add riced cauliflower to onions and mix.  Cook for 10 minutes, covered, until cauliflower is soft.  I stirred this mixture several times throughout.

Mix in diced chilies and shredded chicken and spices.  Cook for another 5 minutes, until heat through.

Take the skillet off the heat and add in the shredded cheese.

Serve and enjoy!  You can top this with salsa, avocado, cheese, or whatever else!



Almond Flour Brownies


These brownies are the bomb-dot-com.  Seriously, they are so good, I could eat the whole pan!  I tried to make them with just honey as a sweetener and they aren’t nearly as good.  So I cheat when I make these and use Organic Cane Sugar.  They are grain/gluten free, but not primal.

Almond Flour Brownies

3/4 cup of almond flour

1/4 teaspoon of salt

2 tablespoons of cocoa powder

1/2 teaspoons of baking powder

1/2 cup of organic cane sugar

1 tablespoon of honey

3 large eggs

1 teaspoon of vanilla

1/2 cup of butter melted

3/4 cup of 60% dark chocolate chips + 2 tablespoons of 60% dark chocolate chips

Preheat the oven to 350 degrees.  Mix together almond flour, salt, cocoa powder, sugar, and baking soda powder in a large bowl and set aside.

In a glass bowl, melt butter and 3/4 cup of chocolate chips.  While the chocolate is melting, in another bowl, beat together eggs, vanilla, & honey.  Slowly pour the melted chocolate/butter mixture into the egg mixture.

Then add the wet ingredients to the dry ingredients.  Mix thoroughly.  Pour the batter into a 8×8 inch square pan.  Sprinkle the remaining chocolate chips on the top and gently press into the batter.

Bake for 20 – 25 minutes, depending on how you like your brownies (cake like or fudge-y).  Let cool and enjoy!

***EDIT:  I now substitute the cane sugar & honey for 3/4 cup of coconut palm sugar.  I also like to mix in mini chocolate chips throughout the batter instead of sprinkling chips on top***


*Almost* Primal Mom’s Chili



Ok, so I know on the primal diet, chili beans are a no-no.  And there’s lots of primal chili recipes out there that avoid chili beans, none of which are very good (in my opinion).  What’s chili without beans?  Meat sauce, that’s what.

I took my mom’s tried & true recipe and reduced the beans to 1 can, and added more ground beef.  It’s yummy even though it’s not-quite-primal.

Mom’s Chili

1 lb ground beef

1/2 lb of italian sausage

1 yellow onion

2 green peppers

1 teaspoon of minced garlic

2 14 oz cans of petite diced tomatoes

1 beef bouillon cube

1/2 teaspoon of basil

1 1/2 teaspoons of cumin

3 teaspoons of chili powder

1 can of chili beans

Cook the meat, and drain off the fat.  Chop the onions and green peppers & add to the meat.  Cook for 10-15 minutes, or until the veggies are tender.  Add garlic and cook for another minute.  Stir in tomatoes, bouillon cube, and seasoning.  SImmer covered for 1 1/2 hours, covered.  Stir a few times during the 1 1/2 hours.  Then add your chili beans and cook for another 45 minutes more.

Serve with cheese, sour cream, avocado, etc…. Enjoy!


Primal/Grain-free Pumpkin Bread



I’ve been searching for a good pumpkin bread recipe without flour and sugar since Thanksgiving and had very little luck.  Some taste like pumpkin bread without the consistency of bread.  Some didn’t taste pumpkin-y at all!  But I’ve finally found the a recipe I can live with.  The consistency is PERFECT!!  The pumpkin flavor is a little more subtle than I would prefer, but I definitely can deal with that.

This makes 1 small loaf pan (5.75in x 3 in) of bread.  You can double, triple, quadruple this for more loaves.

Pumpkin Bread

1 cup of almond flour

1/4 tsp of salt

1/2 tsp of baking soda

1 heaping tsp of cinnamon

1 tsp of pumpkin pie spice blend

1/2 cup of pumpkin

2 – 3 T of honey (I eyeballed it)

3 eggs

In a bowl, combine almond flour, salt, and baking soda, and spices.  Mix together.

In a separate bowl, add pumpkin, honey, eggs and mix together.

Add wet ingredients to dry and mix until thoroughly combined.  Scoop batter into your mini-laof pan (which has been greased).

Bake at 350 degrees for 35-40 minutes.  Cool in the pan for 10-ish minutes and then on a cooling rack for about 30 minutes.

Serve with lots of butter 🙂


Paleo/Primal P.F. Chang Chicken Lettuce Wraps



These are yummy, easy, and a cheap meal. I’ve never cooked with ground chicken before, but it’s a nice change from ground beef.  I usually add some peas in the meat mixture for some green, but you don’t have to.

Chicken Lettuce Wraps

2 heads of Boston Lettuce (it’s more rubbery than iceburg lettuce and works better for a wrap/taco shell)

1 lb of ground chicken

1/3 cup of scallions (or yellow onion)

1 t of minced garlic

1 T of ginger

1 T sesame oil

1/4 cup of silvered almonds

3 T soy sauce (or Tamari)

1 T of white rice vinegar

1 t of Dijon mustard

1 T Sriracha sauce (red hot sauce in the asian aisle)

1 T honey

1/4 t of salt

In a skillet heat sesame oil on med to high heat.  Add ground chicken and cook until almost done.  Drain off the excess moisture.

Add onions, ginger, and soy sauce.  Cook until onions are translucent.  Stir in garlic, almonds, vinegar, mustrad, Sriracha, honey, and salt.  Cook for another 5 minutes.

Serve with lettuce leaves as wraps.  Add peas to the meal if you want.  Enjoy!


Grain/Gluten Free Banana Muffins



This recipe was originally a bread recipe, but I like muffins better.  There’s just something about a lightly toasted muffin with butter slathered all over it for breakfast.

Banana Muffins

3 very ripe bananas

3 eggs

2 teaspoons of vanilla

1 tablespoon of honey

1/4 cup of coconut oil (softened)

2 cups of almond flour

1/2 teaspoon of salt

1 teaspoon of baking soda

1/4 cup of chopped walnuts

Preheat oven to 350 degrees. Line your muffin pan with paper muffin liners.

Add the bananas, eggs, vanilla, honey and coconut oil in a food processor and pulse until the ingredients are combined.

Add in almond flour, salt and baking soda and pulse a few times.  Mix in nuts.

Spoon batter into the muffin cups, until mostly full.

Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.

Remove from oven and allow to cool.


Kid-Friendly corn dog mini muffins


These mini corn dog muffins are really very tasty.  We used nitrate-free, kosher hot dogs.  You can one-up it and use organic hot dogs.  Our town doesn’t sell organic anything, so nitrate-free was the best I could do 🙂

Grain free Corn Dog Mini Muffins

5 hot dogs, each cut into 5 pieces

2/3 cups of coconut flour

1/2 cup of butter, melted

8 eggs, beaten

1/4 tsp of salt

1/2 tsp of baking powder

Optional:  Honey (I like my cornbread sweet and used 2-3 tablespoons)

Preheat the oven to 400F.  Whisk the coconut flour, salt, and baking powder together.  In a separate bowl, combine melted butter and eggs.  Add wet to dry ingredients and mix well.  Then add honey, if you are using it.

Grease a mini-muffin pan and fill each muffin cup almost full with batter.  Stick a piece of hot dog vertically into the center of each one.  Bake for 20 – 25 minutes or until golden brown.


Primal, No-sugar Almond Butter cups

Peanutbutter cups 2

These almond butter cups are way better than the Reese’s Peanut Butter Cups.  I could eat all 12 of them at once!  Seriously.  But this is a treat for us primal folks, and shouldn’t be consumed by the dozen.  🙂

Almond Butter Cups

1 1/2 cups of dark chocolate (I used 85% Green & Black’s Organic Dark chocolate bars)

3/4 cups of almond butter

Melt your chocolate and almond butter.  I used a couple of measuring cups on top of my glass-top stove on low heat.  Line a 12 cup muffin tin with paper cups.

I used 2 spoonfuls of chocolate per muffin cup.  Fill all 12 and then pop in the freezer until solid (about 5-10 minutes).  Then take the melty almond butter and spread over your chocolate.  Pop back in the freezer.  And add your final layer of chocolate.

I store these in the freezer until I want to eat them, then take out and let thaw for 5 minutes and enjoy the HECK out of them!  Best primal dessert yet.

Peanutbutter cups 1



I’ve searched for a good primal coleslaw for awhile now and finally found one that tastes about as good as the normal stuff loaded with lots of sugar.

Primal Coleslaw

3 cups of shredded cabbage

2 tablespoons of mayo (or to taste)

2 teaspoons of honey

1 teaspoon of mustard

1 tablespoon of white vinegar (I use a little less to start and work from there to taste)

Mix everything together.  Add some salt to taste.