Pesto Spaghetti Squash

I have been in the mood for simple vegetable dishes at night. This one hit the spot. Two nights in a row.

Short and Sweet ;)

Pesto Spaghetti Squash

1 spaghetti squash
Serving of Clean Pesto  (I used the hazelnut variation)
~ 10 raisins


About an hour ahead of time, prepare the pesto and refrigerate (to allow the flavors to soak together). 

For the Squash, cut several slits (about a centimeter each) all around the squash and bake in a casserole dish at 325 degrees for 30 minutes - turn over and bake for about another 30 minutes. Carefully cut in half (longways) the squash as it will be hot.

Toss the spaghetti squash around with the pesto and top with the raisins.

This will serve 1-3 people (in which case you may want more raisins!)

Enjoy ;)

Flourless Zucchini & Spinach Waffle

 I'm not sure if there is ever a time when waffles don't sound good to me and as you all know, I love experimenting with my iron.

This would be great along side some more savory veggies or some lean protein like roasted chicken. Yum. But for tonight I really just wanted the waffle.

So, that's what I did ;)

Flourless Zucchini & Spinach Waffle:

2 eggs
1 zucchini, peeled
1 handful of fresh spinach
2 tbls flaxseed
1 tbls potato starch
1 tbls coconut flour
Dash of rosemary 


Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last use.

Throw everything except for the potato starch and coconut flour in a food processor and pulse a few times then blend. Add in the potato starch and coconut flour and hand blend into the batter until incorporated.

Heat in the iron for about 3 minutes.

I had this for dinner, though I suppose you could it for breakfast as well. Or any other meal for that matter. And... they turn out green ;)

Who knew veggies in your waffle could be so tasty?

Enjoy ;)

Summer (Cold) Ratatouille

Ratatouille is one of those dishes that I tend to forget about. Why I wonder? It's so wonderfully delicious and full of nutrient dense loveliness. Maybe it's just so that when I do remember, I'm wowed with the awesomeness of the flavors.

Well anyway, I just so happened to have all of these ingredients and with my new love for cold potatoes, especially in the heat of the summer, ratatouille seemed to like the perfect dish.

Summer (Cold) Ratatouille

1/2 lbs red fingerling potatoes
1 zucchini, chopped
1 yellow summer squash, chopped
2 scallions, diced
1 eggplant
1 tbls capers
Dash of thyme
Pinch of rosemary


Hours or the day before:

  • Boil the potatoes, allow to cool and place in the refrigerator
  • In a large skillet with a bit of extra virgin olive oil, cook up the zucchini, squash and onions. Allow to cool and place in the refrigerator
  • Bake the eggplant (slice in half lengthwise, score the flesh, drizzle olive oil on and back flesh side down at 400 degrees for about 20 min and face-up for about 10 minutes). Chop into pieces. Allow to cool and place in the refrigerator

Once all the items have been chilled:

Chop up the potatoes (skin on or off, I leave mine on), add to the zucchini, squash and onions and then add in the eggplant. Next, add in the capers and seasoning. Give it a healthy stir and place back into the refrigerator until you are ready to serve.

Serves ~4

Ratatouille can be prepared either hot or cold. I loved this method. Simply delicious.

Enjoy ;)

So Simple Pancakes

Similar to another version of coconut flour pancakes that I make but even more simple. Even less ingredients. And less sugar. Boring perhaps, but boring can mean comfort for me sometimes. And I've had a long day. One of those days where Van Morrison's 'Day's Like This' both makes you smile and cry. Wow OK anyway, I won't divulge the details of that part here ;)

These take all of about 6 minutes to make- talk about an easy primal dinner... breakfast?... Whichever meal you want :)

So Simple Pancakes

2 eggs, organic cage-free
1/2 cup water
1 tsp ground flaxseed
1/4 cup coconut flour
1/2 tsp baking soda
Pinch of sea salt
Pinch of rosemary (optional)


Add a bit of macadamia oil (extra virgin olive or coconut oil would work as well) to a pan and heat on low-medium.

Whip the eggs, water and flaxseed thoroughly. Add in the coconut flour and baking soda and mix until a smooth batter starts to form. This can be tough with coconut flour so just keep stirring :) Add in the salt.
Pour two pancakes into the heated pan and heat until the bottom side begins to harden a bit ~4 minutes (these don't 'bubble' up like other pancakes so you have to keep an eye on them). Flip over, turn the heat down to low and 'smoosh' down a tad and cook for about another 2 minutes. Flip once more and cook about another minute and then remove.

I put the rosemary in one to test and it was really good. I'd likely add more next time. These are kind of like a pancake-bread with a thicker, fluffier consistency.

I'm not sure if it was the flaxseed, but these held together better than my other coconut flour pancakes so I think I'll experiment with these even more, adding in different herbs or fruit. 

Now, I made these just for myself. This recipe could be easily doubled or tripled.

Enjoy ;)

Grain-free Beef & Bison Meatloaf

Ah. The tried-and-true meatloaf. Wholesome, nutrient dense and completely satisfying.

This recipe is loaded with goodness and is completely grain free (traditional meatloaf requires white/wheat flour and/or bread crumbs).

Grain-free Beef & Bison Meatloaf

1 lbs ground grass-fed beef
1 lbs all natural ground bison
2 tbls ground flax-seed
Dash of ground pepper
Dash of sea salt
Dash of paprika
Dash of thyme
1/4 tsp cumin
2 garlic cloves, minced
3 scallions, chopped
2 small-sized carrots, shredded
1 egg, organic cage-free


Is there one? Basically just put this all in large mixing bowl and have at it. I literally put everything in the order listed above. I don't believe there is a rhyme or reason. I like to mix it all with my hands- but beware because it is COLD.

Bake either on parchment paper in a casserole dish or in a loaf pan. The benefit of the parchment paper style is that it will allow some of the fat to drain out. Bake at 350 degrees for 45-60 minutes. (I'm a little paranoid about meat being done... hence the cut marks in mine... lol ;))

Meatloaf glaze (optional):

2 tbls organic yellow mustard
1/2 tbls favorite hot sauce (I used a pumpkin cayenne one)
1 tsp lemon juice
1/2 tbls honey
1/2 tbls arrowroot powder


Mix all ingredients together thoroughly in a small bowl :)

Enjoy ;)

Baked Cod and Capers w/ German Potato Salad

Mmm... talk about decadent.

This may be one of the shortest, if not shortest post I've done. Here ya' go:

For the cod, refer to the recipe and method on this post. The only thing I did different with this fillet is used fresh basil vs dried.

And for the German Potato Salad, refer to this post.

I prepared the salad while the fish was baking (twenty minutes); which was perfect timing.

Serve with capers on better lettuce & viola!

Serves ~ 2-3 people. 

I also had the Grain-less Strawberry Rhubarb Biscuits for dessert this night... divine.

German Potato Salad

I LOVE potato salad. Cold potato salad. And entering the summer months, I've had a hankering for such a salad. Especially German. With bacon.

I talked a little bit about potatoes in a previous post and the primal vs not primal debate, though one interesting thing that I wanted to point out is that according to recent studies, boiled red potatoes eaten cold had a score (glycemic) of 56, but boiled red potatoes eaten hot had a score of 89. Hmm... interesting. Cold potato salad anyone? (You can read more about the glycemic levels of potatoes here).

I would consider this recipe primal, you let me know what you think. It has a bit more ingredients than I  prefer but I was still pleasantly surprised with the turn-out.

German Potato Salad:

1 lb red fingerling potatoes (boil the night before and refrigerate)
6 slices of bacon (natural, nitrate and antibiotic free) - reserve 2 tbls of grease
2 tbls bacon grease
2 scrapes of fresh chive (thinly chopped)
1/4 tsp fresh dill (very thinly chopped)
1/2 tsp sea salt
Dash of ground pepper
1/2 cup apple cider vinegar
2 tbls extra virgin olive oil
2 tbls coconut yogurt (I used vanilla but you could use plain)
1 tbls organic yellow mustard 
2 tbls potato starch 
1 tbls lemon juice


The night or at least six hours ahead of time, boil the potatoes, strain and place in the refrigerator.  Cut the potatoes into small cubes and place in a medium sized bowl. Cook the bacon until crisp and set aside on some paper towel, reserving some of the grease.

In a small bowl, mix together the chives, dill, olive oil, apple cider vinegar and lemon juice. Pour over the potatoes and give it a stir. Add in the salt, ground pepper, potato starch, mustard and coconut yogurt, mixing well. Break the bacon into small pieces and add the bacon and two tablespoons of bacon grease into the salad. Give it a healthy stir and place in the fridge until you are ready to serve.

Pair with anything your heart desires - for breakfast, lunch or dinner ;)

German Potato Salad paired w/ Baked Cod, Butter Lettuce &Capers
Serves ~ 3-4 people. 

Enjoy ;)

-Sunshine Girl

The Pumpkin Waffle

I didn't know what else to call this waffle other than 'The Pumpkin Waffle.' It seemed fitting. I had to experiment with flours a bit to get the recipe but I was on a mission. Part of the mission was two not use a banana like in the Coconut Flour Waffle, another part was to use less coconut and lastly, I wanted to avoid using sorghum, xanthum gum or guar gum. I'll get into why I don't like to use or consume those in a later post...

So, I came up with a  sort of a 'special' gluten and grain-free flour concoction.

This one has a few steps, but trust me, it's worth it. 

The Pumpkin Waffle:

2 eggs (organic cage-free), separated
1/4 cup water
1 tsp ground flax-seed (be sure it's ground or it will stick to your waffle maker!)
2 tbls extra virgin olive oil
1/4 tsp vanilla
1 tsp 100% pure maple syrup
3 tbls pumpkin puree
1/2 cup potato startch
1/4 cup tapioca flour
2 tbls coconut flour
1 tbl baking powder
Dash of salt


Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

Separate the eggs, placing the egg whites in a small bowl and the egg yolks in a large mixing bowl.  Whip the egg whites until they start to froth and set aside (I use a small froth gadget that's actually intended for lattes :))

Frothin' the egg whites!

Add the water, flax-seed, olive oil, vanilla and maple syrup to the egg yolks and beat until everything is combined. Add in the pumpkin and mix thoroughly. Then add in the potato starch, tapioca flour, coconut flour, baking powder and salt and blend until a dough forms. Lastly, fold in the egg whites and stir thoroughly.

The Pumpkin Waffle batter

OK, I'm calling these primal. Many paleo and primal eaters are on the fence about potatoes but I am 100% for them (in moderation blah, blah blah...) Although the starch went through some processing, it's not nearly as processed and manipulated as a grain.

Here's a quote from a post that I found interesting on the carb: "Potatoes are the most misunderstood carbohydrate in my opinion. It always amazes me to see many weight loss experts telling people to avoid them. There is a reason potatoes are the preferred carbs of many in the physique development world. They are easy to cook, require no extra preparation and travel easily. Many people have been misled by nutritionist, trainers and physicians who dont have the experience to combine with their book smarts. Potatoes are NOT the high glycemic index bad guys they are portrayed to be and can actually range from 5o (low GI) to 85 (higher GI) on the glycemic index depending on what type (new, sweet, russet), how they are prepared and processed..."

As far as tapioca, this is another that is up for debate. Though most in a primal lifestyle consider them safe while the strict paleo folks may say otherwise mainly because of their carbohydrate content. I was pretty happy when the idled Mark Sisson deemed this starch safe and primal. :)

Wow, OK, I'm done...

So please, enjoy ;)

Bacon Wrapped Shrimp over Grain-free Pasta

My original thought was to have bacon wrapped scallops but since they were out of scallops, I opted for some shrimp. Mmm... it most definitely satisfied my desire.

The best part about this meal is that it took all of about 30 minutes to prepare.

Bacon Wrapped Shrimp over Grain-free Pasta

For the shrimp

1 lbs fresh uncooked shrimp
6 slices of bacon (all natural, antibiotic & nitrate free)
~1/2 tbls extra virgin olive oil
~1 tbls lemon juice
Dash of paprika


Set the broiler to high. Rinse the shrimp (and peel if it's not already). Pat dry with a paper towel. In a medium sized bowl, mix the shrimps with the oil, lemon juice and paprika.

Cut the 6 slices of bacon into thirds making 18 slices. Wrap the bacon around each piece of shrimp so that it fits tightly around the shrimp. Place them seam-side down (on a baking sheet) so that they don't unravel. If you wish to cover all the shrimp, you'll need 1-2 more slices of bacon. I left some without.

Cook in the broiler for 10-15 minutes or until the bacon is done.

For the 'pasta'

1 package Cappellos fettuccine 
1 tsp fresh chives (chopped)
Splash of extra virgin olive oil
Splash of lemon juice 


Boil a quart of water and then add in the pasta. Boil for two minutes and then strain. Rise with warm water and then toss around with the chives, oil and lemon juice.

I ended up having a TON of veggies the day I made this so I stuck with just this as my meal, though you could pair with some veggies. The man paired his with some fresh spinach, sun-dried tomatoes  and hot sauce (I on the other hand, do not do hot sauce! ;))

First bite into that shrimp... oh yeah. Hit the spot.

BTW, if you can't find Cappellos near you (you can order online too), then I suggest doing this with some zucchini pasta, cauliflower rice or some other veggie dish. If you do use the Cappellos, watch your nut intake for that day as it is made from almond flour :)))

Enjoy ;)

Brown Rice Flour Waffles

Well, if you didn't know by the title, these are NOT primal. But... brown rice is one of my 'exceptions,' that I have on occasion...

I had it in my mind that I was going to eat two squares of these with my breakfast for dinner (so two eggs along side AND a piece of bacon). Yeah, I only ate one. Holy dense. But good.

Brown Rice Flour Waffles:

2 cups brown rice flour
1 tsp baking powder
1/2 tsp baking soda
Dash of salt
2 eggs 
1 cup almond milk (any milk replacement would likely work)
1 tsp vanilla
1 tbls 100% pure maple syrup
2 tbl melted coconut oil


Make sure that your waffle maker is lightly greased (I used coconut oil) and heat on low-medium.

In a large mixing bowl mix together all of the dry ingredients and sift together. Add in the eggs, almond milk, vanilla and maple syrup. Stir until all the ingredients are combined and then top off with the melted coconut oil (30 seconds in the microwave will do) and mix thoroughly.

Pour the batter into the waffle maker and 'bake' for about 2 minutes on low-medium. 

Yum ;)

I'm excited to keep experimenting with these as well, adding in some fruit or maybe some herbs. They almost come out like johnny cake so a good sub if you can't or don't eat corn.

Enjoy ;)

-Sunshine Girl

Chopped Beet & Apple Salad on Butter Lettuce

I don't know if it's because spring is settling in or if summer is about to begin, but I have been in the mood for fruit and veggies lately. As in, that is all I've been craving. Salads, smoothies, raw fruits, raw veggies and maybe a touch of fresh herbs. Heavenly.

Anyway, this made for a fabulous light dinner. You can even pair with your favorite gluten free beverage ;)

Chopped Beet & Apple Salad on Butter Lettuce: 

1 can beets (can use fresh too of course - this was a last minute meal idea) 
1 apple (I used Pink Lady) 
~ 2 tbls crumbled walnuts
2 hard-boiled eggs 
4-6 butter lettuce leaves 
1 tbl honey
1 tbl lemon juice
1/2 tsp water
Pinch fresh parsley


Chop the beets and apple and toss in a medium-size salad bowl. Add in walnuts and chopped hard boiled egg (boil water with a pinch of salt and splash of olive oil, add in the eggs and boil for 13 minutes. Either fridge for a couple of hours or place in cold water in the fridge to speed up the process). In a small dish, combine the honey, parsley, lemon and water. Pour the honey mixture over-top and stir well. Serve cold on the butter lettuce.

Serves ~ 2

I don't know why I don't eat butter lettuce more but I think I'm going to. It really is a different type of lettuce and has a bit of sweetness to it that other greens do not.

This salad can be adjusted in many ways. I think next time I may add some onion or cucumber. Mmm maybe both...

Enjoy ;)

Baked Lemon & Thyme Chicken with Sweet Potato Fries

Baked Lemon & Thyme Chicken with Sweet Potato Fries

Baking chicken is so easy and I find one of the best ways to prepare chicken so that it's juicy. I've been in the mood for just throwing stuff in the oven and having a nice meal done within the hour.

And... I LOVE sweet potatoes. Absolutely adore them. And really, who doesn't like fries?

Baked Lemon & Thyme Chicken with Sweet Potato Fries

For the chicken:

2 chicken breasts
1 1/2 tbls extra virgin olive oil
Dash of garlic salt
Dash of ground pepper
Dash of ground thyme
Dash of paprika
Splash of lemon juice


In a glass baking/pie dish, slather the chicken breasts with the olive oil and add the seasonings and lemon juice. Toss over a few times so that all the flavors are combined. Cover the dish and marinate in the fridge for at least two hours (I did about 9 hours).

When you remove from the fridge, splash some more lemon juice on them and flip over. Bake at 350 degrees for 15 minutes, flip over and bake another 7 minutes. They should be done at that point, but check the inside just to be sure, bake time can vary by thickness.

Sweet Potato Fries

2 medium-large sweet potatoes
Splash of extra virgin olive oil
Dash of garlic salt
Dash of ground pepper
Dash of thyme
Dash of chili powder
Dash of cumin


Slice the sweet potatoes into the size of fries that you prefer, I suggest smaller the better. Toss around in a large mixing bowl with all of the ingreidients. Lay on a baking sheet and bake for 20 minutes at 400 degrees (so you can do this prior to the chicken) on the upper rack of the oven. At 20 minutes, flip the fries over, turn down the oven to 350 degrees and bake another 27 minutes (you can do this while the chicken is baking on a lower a rack). At about 14 minutes in, you can flip the fries again.

We also had a small side salad with spinach, pear, shredded carrots and almond cream cheese. I put chives in the almond cream cheese time which turned out great.

I am not big on condiments but I did have a dab honey truffle oil mustard (from a local Farmer's Market) with the fries and chicken and it was lovely!

Enjoy ;)

-Sunshine Girl

Baked Cod & Prosciutto wrapped Asparagus


I always forget how naturally buttery, soft and indulging cod is. Come to think of it, I have no idea why I don't have it more often. It truly is amazing and so easy to prepare. I mean ridiculously easy.

 I'm still learning when it comes to fish pairings but asparagus sounded good, so that is what we did.

Baked Cod & Prosciutto wrapped Asparagus:

For the cod:

1 large fillet of cod, about a pound (I had Alaskan Cod)
1 1/2 tbls extra virgin olive oil 
Dash of paprika
Heavy dash of garlic salt
Dash of ground pepper
Dash of basil (I used dried but you can use fresh)
1 tbls lemon juice


Lather the fillet with the olive oil, lie down in a glass baking dish skin-side down and throw the rest of the ingredients on top, finishing with the lemon juice. Marinate in the fridge for at least 20 minutes and then bake at 400 degrees for 20 minutes.

Prosciutto wrapped Asparagus:

(While the cod is baking)

1 bushel of asparagus
2 tbls extra virgin olive oil
Dash of garlic salt
Dash of ground pepper 
3-6 slices of prosciutto
1 garlic clove, minced
1 tbls yellow onion, diced
1-2 tbl brown raisins


Heat on low-medium one tablespoon of the olive oil in a medium sized pan and then add in the asparagus (I chop about 1/4 of the stems off). Cover the asparagus. Meanwhile, dice the onion and mince the garlic, add in with the asparagus (give the asparagus a stir) and seasoning, place the cover back. After a few minutes, give everything a stir and then wrap individual pieces of asparagus with however many slices of prosciutto you'd like. I had three, so I used three :). Turn the heat down to low and place the raisins in, cover. Wait another few minutes and then flip then toss everything around once more, by that time, the cod should be done.


This was so very simple and simply divine.

Enjoy ;)

-Sunshine Girl

Buffalo Pot Pie

I've been wanting a good pot pie lately and was trying to figure out a crust when I remembered the one that I made for a cranberry chocolate pie. I adapted the recipe a bit, adding some seasoning and white truffle oil (ahh one of my favorites). 
I'm a pretty big fan of buffalo meat and I had a pound in the freezer that I had been wanting to use. Between some of the other items in my fridge and freezer it all worked out quite nicely ;) 

Buffalo Pot Pie: 

For the crust: 

1 egg, organic cage-free
2 cups almond flour (I used unblanched but blanched would work as well) 
Dash of garlic salt
Dash of rosemary
Pinch of thyme
2 tbls melted coconut oil
1/2 tsp white truffle oil


Stir up the egg and add all of the other ingredients in the order that they are listed above. Once the oils are in, a dough will start to form. In a well greased pie dish (I used coconut oil), form the crust. It should be about 1/8" thick. Bake at 375 degrees for 20 minutes. Let the crust cool while you cook the rest of the pot pie.

For the buffalo: 

1 lbs ground buffalo meat 
1 garlic clove, diced
Dash of cumin
Dash of ground pepper  
Buffalo is pretty lean so heat a little extra virgin olive oil in a medium pan and then begin to brown the meat. Add in the garlic and then the cumin and pepper. Cook so that the meat is done throughout.

For the veggies: 

1 medium sized zucchini, chopped 
1/4 yellow onion, diced
2 tbls celery, diced
~ 2 1/2 cups butternut squash (I used a bag that I had in the freezer) 
1/4 cup of water 
Dash of garlic salt
Dash of paprika 


Heat some extra virgin olive oil in a medium pan and add in the zucchini, onions and celery. Cook on low-medium heat for about 7 minutes. Add in the water and swish around the veggies. They will soak up most of the water. Add in the cooked butternut squash, garlic salt and paprika. 
Stir around the veggies a bit and then add in the meat. Place the meat mixture onto the crust and bake for 15 minutes at 260 degrees.

This really hit the spot. I'm reminded each time I have it how much I like truffle oil. You only have to use a tiny bit and it adds such a decadent flavor to a dish. 

You may of course, use a different meat and different veggies. This recipe is highly adaptable.

Enjoy ;) 

-Sunshine Girl

Crab Cakes & 'Pasta'

I happened to by some packaged claw crab meat the other day because it looked good and then figured well, I suppose I could try and make some crab cakes.

So, I did.

I looked at some crab cake recipes and then looked in fridge... did it again... and then decided to just throw some stuff in a bowl.

Crab Cakes & 'Pasta'

For mayo/sauce:

1 egg, organic cage-free
Pinch of sea salt
Splash of apple cider vinegar
Pinch of paprika
1/2 cup extra virgin olive oil


I used a blender but I would suggest using a kitchen aid to mix this together. Beat the egg, add in all of the ingredients except for the olive oil. Mix well and then slowly add in the olive oil. Had I been using a kitchen aid or mixer, I think this would have fluffed up but I used a blender so it stayed a liquid. Not to worry though, it still worked out.

For the Crab Cakes:

8oz of crab meat (fresh would be even better)
1 egg
Dash of sea salt
Dash of ground pepper
1/4 tsp fresh garlic clove, diced
1 tbls fresh yellow onion, diced
1 tbls fresh celery, diced
2 tbls almond flour (blanched or unblanched)
1 tbls coconut flour
1/2 tbls tapioca flour
Splash of lemon juice
Dash of paprika
1/4 cup of mayo/sauce (above) 


Blend the crab meat into fine pieces first then add into a bowl. Add in each ingredient in the same order as listed above until everything is mixed thoroughly. If it is too runny then try adding in some more onion, celery and one of the flours.

Place in a heated olive oil greased pan. Cook on low-medium heat for about 3 minutes on each side and then repeat for a total of 6 minutes on each side.

Makes 4 patties.

For the 'Pasta'

I used a new grain-free pasta that I found at Vitamin Cottage called Cappello's. It is made from almond flour, egg, tapioca flour, potato starch, salt, potato starch and xanthum gum (which I'm not a huge fan of but I'm guessing it's a small amount).

Place the noodles in bowling water for about a minute and then drain. I tossed mine in some extra virgin olive oil and fresh parsley.

If you don't have these noodles, you can of course use another gluten free noodle or something that is naturally gluten free such as zucchini, eggplant or asparagus.

This would go lovely with a Sauvignon Blanc though I did not get that adventurous... yum.

Enjoy ;)

Burgers, Grain-free Bread and Sweet Potato Fries

Sometimes you just gotta' have a burger and fries. Mmm.

Plain and simple
I have a similar burger recipe on this site (located here) but this time I decided to have a bread with it. I must say it was a pretty dang good meal. Oh and I will also say: burgers are just better on a grill. Period. Last time we made them we didn't have access to a grill - um yeah there is just something to be said about a good ole' fashion flame cooking your meat ;) 

Burgers, Grain-free Bread and Sweet Potato Fries

For the sweet potatoe fries:

1 very large sweet potato or 2 medium sized


Cut into wedges, lay on a baking sheet, coat very lightly and bake at 350 degrees for about 20 minutes. At 20 minutes, flip the fries over and bake about another 10 minutes. Turn down the heat to about 180 degrees, brush lightly with a small amount of coconut oil and place back into the oven about another fifteen minutes.

When the rest of the meal is just about done, toss the sweet potatoes in white truffle oil (very small amount - about 1/8 tsp) and place back into the oven to stay warm.

For the bread

Bake the Primal Herb Bread about 1.5 hrs prior to your meal so that is cooled a bit before your slice (can do this at the same time as the sweet potato fries)

For the burgers:

1 lbs ground beef
Dash of ground pepper
Dash of sea salt
Dash of cumin
Dash or oregano 
1/4 tsp garlic powder
1/2 tsp something sweet, I used a but of cranberry chutney

Mix all of the ingredients together thoroughly and form the patties, I made three. Grill to your liking. 

Mushrooms, shallots & spinach

2 cups mushrooms of your choice (chopped)
3 shallots, diced
3 handfuls spinach
1/3 cup water
Dash of ground pepper
Pinch of garlic
Pinch of  Greek seasoning


Heat a couple of tablespoons of olive oil in a medium size pan on low-medium, begin to saute the mushrooms and add in all of the seasoning. Once they start to cook, add in the shallots and water. Cover for about five minutes. Give it a stir, drain the majority of the water (keep about a tablespoon in) and add in the spinach. Give it a stir and cover.

Dijon Mustard with the bread

Well, there ya' have it folks.

Enjoy ;)

Grilled Ribs

Though not a difficult process, I thought I would give a run down on the delicious beef and pork ribs that we cooked on the grill this weekend.

I can't eat a ton of red meat at once but I had three of the pork ribs and they were delicious.

We had five rib racks which fed six people with a little leftover. A pleasant springtime meal.

Grilled Ribs:

Once the ribs are thawed, if they are not fresh, cut them in half so that they are about 8 inches in length. Rub the flesh part with extra virgin olive oil with a little on the back for each rack.

For the rub:

In a small bowl, mix garlic powder, salt, ground pepper, paprika, cumin and chili powder. We didn't measure but it was about a tablespoon of each give or take a few eighths of a teaspoon.

Rub the spices thoroughly on the flesh side of the ribs and on the sides. Rub a bit on the back sides as well. Place in the refrigerator to marinate for about 3-6 hours.

For the grilling:

Place foil down on the grill to prevent the oil from causing flare ups and putting some major charcoal on your ribs. Set the grill to low-medium heat and grill for about an hour and fifteen minutes. The meat should be tender when you take it off the grill.

You may use a barbeque sauce of your choosing or of course, you can make your own. We used Stubb's Original Barbeque sauce. You'll want to brush on in the beginning and during the course of the cooking process. Use as much as you desire (we kept one rack for myself that was very lightly covered).

For the pork, the meat should show no pink. If it's a tad bit near the edge of the bones, that is normal but the meat should be greyish in color. For the beef, use your judgement- it can be a little pink.

Get out your napkins and enjoy ;)))

Elk Sausage Scramble

I basically just kept throwing stuff into the pan for this recipe- hence the scramble. Though,  I will tell you, I didn't actually get to taste it because the sausage casing had dairy it in it. Ugh. BUT the man enjoyed it and finished it off the next day for lunch :)

It took a lot of willpower for me not to just have an ity-bity taste as it smelled delicious and I LOVE elk.

Elk Sausage Scramble

4 smoked elk sausage links (this could really be any type of sausage)
1/2 orange bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 yellow onion, diced
1/2 cup of sauerkraut 
Dash of garlic salt
Dash of garlic powder
Dash of ground pepper
2 organic cage-free eggs 

Method (or lack thereof):

Slice the sausage into bite sizes and heat in a large skillet in small amount of extra virgin olive oil. Meanwhile in a large wok, saute the peppers and onions in a couple tablespoons of coconut oil. Add the salt, pepper and garlic powder to the peppers and onions and toss around a bit. Next, add in the sauerkraut. In another pan, scramble up your eggs in some coconut oil. Combine the elk sausage with the mixture in the wok and then top with the scrambled eggs.

A protein and veggie packed meal. I suppose this could be breakfast, lunch or dinner? 

Enjoy ;)

Orange & Coconut Curry Chicken Stir-fry

Now, that is a mouthful.

This really took minimal thought or planning on my part. But, it was a nice meal and pleasant change of pace.

It's not exactly your typicall stir-fry. Then again, you just throw it all in a wok right?

Pretty much ;)

Orange & Coconut Curry Chicken Stir-fry:

For the chicken:

2 chicken breasts
1 tbls extra virgin olive oil
1/2 tangelo or another type of orange
Dash of garlic salt
1 tsp Indian or Curry powder ( you can also make from scratch, I used Indian because I'm allergic to ginger)


Put two fresh chicken breasts in a dish and lather with the olive oil, next squeeze the juice of the orange on both sides and take the flesh out to sit in with the chicken. Season with the garlic salt and Indian powder. Rub into the breasts, cover and put in the fridge for the day or a few hours.

For the stir-fry:

1 (medium) zucchini, sliced
Handful of baby carrots,  sliced
~ 2 cups mushrooms of your choice
Dash of garlic salt
Dash of ground pepper
~ 2 tbls coconut oil
1/4 cup water


Remove the orange flesh from the chicken and cut the chicken into cubes, add a little more olive oil and curry/indian powder and cook thoroughly. Meanwhile, heat the coconut oil on low-medium and add all of the stir-fry ingredients including the water. Cover and stir about every five minutes until the carrots begin to soften. This will take about 20 minutes.

Once the chicken is cooked, add to the stir-fry, toss around and drain any remaining water. Voila! Somewhat of an interesting concoction  but it was light, fresh and tasty.

Enjoy ;)

Bacon & Bison Pizza

This recipe uses the same crust as the Eggplant Non-Pizza with a homemade sauce- which kind of happened because we had no idea that we were going to have a 'pizza' for dinner, but we had an eggplant. So here's what we did... 

Bacon & Bison Pizza: 

Bake the crust (refer to this post for ingredient and instructions) and let cool. 


Cook the bacon (3 slices cut in half- antibiotic/nitrate free bacon) 

Cook the Bison (1/2 lb ground bison) with the following seasoning: 

Dash of garlic sea salt 
Dash of oregano
Dash of cumin 
Dash of ground-pepper

Since bison is so lean, pour a bit of extra virgin olive oil in the pan. 

Set the bacon and bison aside. 

Pizza sauce: 

~1/2 cup sun-dried tomatoes
3/4 cup aioli (I used a sunflower oil & garlic based)
1/4 cup water
1 tsp diced garlic clove

Mix all of sauce ingredients together in a small blender. Blend and pulse until the consistency is sauce-like. You may need to adjust the quantities. Mine came out a orange/red color. 

Spread the sauce on the crust, add a handful of spinach to the base and then top with the bacon and bison. 

Bake on 350 degrees for another 10 minutes. 


Enjoy ;) 

-Sunshine Girl