Sunday, August 31, 2014

Paleo Rosemary Rabbit Stew

How have I been on this earth this long and never cooked Rabbit? Look at this photo. Can you tell that it is melt-in-your-mouth tender? I literally just ate this with my fingers and didn't even look up! The artichoke hearts, the carrots, and the onion sang harmony to this tasty melody. Maybe I was just HUNGRY - I took first for my age division in a 5K yesterday and worked on my hang snatch at the box today with Cindy......

 I plan to feed this rabbit recipe to Ger and Cassie when they are back here soon.  Cassie is with Ger for another week. She'll watch the San Francisco Fire's second game and then fly home. I hope all of you caught their first game on If not, you can still watch it there. That team is full of amazing athletes!

Ok. Back to the rabbit stew:

I put the following ingredients into the slow cooker:

2 TBSP bacon grease  (or coconut oil)
1  3 lb rabbit, cut into several pieces (mine came this way, thank goodness lol)
3 organic carrots, peeled and cut into coins
1/2 small yellow onion, diced
2 cups coconut water (not flavored)  or chicken stock
1 stalk celery, optional since lots of my friends don't like it at all
1 small can tomato paste  (read ingredients and get it with no sugar!)
1 1/2  tsp rosemary  Iif you want to use fresh, tie 2 sprigs together with string so you discard easily)
1 tsp Garlic Gold nuggets  (or garlic powder, or fresh garlic)
1 tsp smoked sea salt  (my favorite -
1/2 tsp turmeric
freshly ground black pepper, to taste ( and then a little more!)
1 6 oz jar artichoke hearts, drained

I put it on LOW for 7 hours.  I stirred once about 1/2 hour into the cooking time and once very gently right before it was done.

You may want to make my Paleo Johnny Cakes to sop up the stew.  After thinking about this, I believe you could cook two rabbits with the rest of this recipe the same if you want leftovers. That's what I'll do when I get to feed this to Ger.

                                                             Go, SanFranFire! 

Friday, August 15, 2014

Broiled Scallops and Shrimp

Ger likes scallops. Cassie likes shrimp. So, I made both.
I'm catching up  with this recipe.  Ger's been married two weeks tomorrow and is one day shy of being in San Francisco with his GRID team, the San Francisco Fire, that long.   Cassie and Mikko and the other coaches are keeping the PRs up on the board at Crossfit Countdown.  I'm one week into the start of another school year.  This beautiful meal had to wait, but it's certainly worth waiting for!

 I thawed some big sea scallops and some extra large shrimp. I peeled the shrimp - I hate this job!  I covered a baking sheet with aluminum foil and rubbed it with coconut oil. I placed the scallops and shrimp on the pan, not touching each other.

I topped them with some of my favorite herbs - I used:
Garlic Gold  ( - how do the organic nuggets stay crunchy in the oil??)
Cherry Wood Smoked Sea Salt (

I popped them under the broiler and timed them for 7 minutes. 

         Meanwhile, I grabbed a big skillet and wilted a big container of organic baby spinach with a tsp of coconut oil, a 1/2 cup of chicken stock and a red pepper, chopped. I kept the lid on for a few minutes and then removed it from the heat. A pinch of sea salt finished this off.

          When the timer went off, I took the scallops and shrimp out of the oven.

          Then, everything was done.  I love how this looked with the scallops on a bed of greens.  This meal is fast, easy, SO healthy, and really looks like to went to a lot of trouble.  

I served it with Broiled Asparagus Wrapped in Prosciutto. Delicious! 

Wednesday, August 6, 2014

Minneli's Cucumber Mango Salad

This is a guest blog post from Minneli. I asked if she wanted to share with us and she was happy to do it. It sounds extremely easy! She says it's her go-to recipe when she doesn't have a chance to cook her veggies.

Minneli put all the ingredients into a bowl stirred it up.

1/3 cup tart ripe green mango 
3/4 cup cucumbers
1/4 cup onions
1 small tomato, cut into chunks
1 1/2 oz Marukan rice wine vinegar (That's 3 TBSP. Also, not paleo, but any other vinegar will work; you could try apple cider vinegar)
sea salt, to taste
black pepper, to taste

Eat immediately or chill first.

Take it from Minneli - there's always another way to eat your veggies!

Thursday, July 31, 2014

Bacon Sausage Serrano Skillet

Don’t you love a delicious and healthy skillet meal? Easy clean-up is something I try to help everyone with as I share Paleo and Paleo-ish meals. Hey, we are all busy and the better we eat, the more we can accomplish.

Seranno peppers are filled with capsaicin and trigger a flood of endorphins which are natural pain-killers. They also are extremely high in vitamin C. Pick up a couple and try them out in this my newest skillet concoction.

I boiled 2 sweet potatoes in a pan in water until tender when stuck with a fork.

I diced 1 small white onion and 2 serrano peppers and cooked them until tender in a small skillet along with 1 TBSP coconut oil.

While that was cooking I opened a 1 lb package of uncured bacon. I cut it into one-inch pieces with my kitchen scissors and dropped them into a large skillet. I added 1 lb of sausage and cooked that all together until browned.

Now, all I had to do was put this skillet meal all together. 

When the sweet potatoes were soft, I poured off the hot water and covered them with cold water so they would cool enough for me to peel and then cut into chunks.  

I drained a little of the bacon/sausage grease out of the large skillet. I added the sweet potatoes and the pepper/onion mixture to the large skillet.
I added:

1 tsp smoked sea salt
1/2 tsp smoked paprika
freshly ground pepper, to taste

Wednesday, July 30, 2014

Paleo Honey Mustard Chicken Breasts

I've been taking boxed up dinner to Ger and Cassie at the box lately since Ger didn't want to eat after 7 pm and he's not home by then.  This is his last week with me, so if people think I am spoiling him by "Feeding Ger Sasser" AND delivering his dinner to the box, then so be it.   I want to send Ger and Cassie out well-fed - they have so many details to take care of right now, it's the least I can do!

Have I shared with you all that he will be flying out on Sunday (the day after his wedding) to play for the NPGL's San Francisco Fire?  Thank you for the proud mom moment.
Now, on to the recipe:

I rubbed coconut oil on a 9 x 12 glass baking dish.

I mixed the following ingredients in a small bowl:

1/4 cup organic brown mustard
1/4 cup honey
2 TBPS melted coconut oil
2 garlic cloves, minced
1/2 tsp basil
2 tsp smoked sea salt
freshly ground black pepper, to taste

I placed 5-6 chicken breasts in the baking dish and poured the honey mustard mixture on top. I made sure all of the chicken was coated, using a silicone brush.

I baked the chicken in a 350 degree oven for 50 minutes.  (You might want to cut into the thickest part of the biggest chicken breast to make sure it is cooked through.)

This is how the boxed dinners looked. The chicken was delicious with zucchini and yellow squash cooked in a skillet with coconut oil and    Bacon Wrapped Pineapple:

Food is our fuel. Let's fuel up!

Tuesday, July 29, 2014

Paleo Cantalope Whip

If you love cantaloupe you will love this Paleo Cantaloupe Whip. (If you don't love cantaloupe this probably won't fix that....) Anyway, they are incredibly sweet and ripe this time of year at the farmer's markets and I hope you will try it.  Also, I have MANY different Whip recipes here - find your favorites!

I cut the cantaloupe into bite-sized pieces and put them into a gallon freezer bag.

Several hours later, I put 1/2 the cantaloupe chunks into the food processor.
I added:
 1/4 cup coconut milk (from a can)
1 heaping TBSP raw honey

I blended until there were no lumps and served immediately. Then I did the other half of the cantaloupe the same way and put it into small serving containers for the freezer.  
Melons are so good for you!

Thursday, July 24, 2014

Paleo Saucy Burgers

These are my Paleo Saucy Burgers and they are so flavorful!

I put 1 TBSP of coconut oil into a skillet.
I made 8 burger patties out of two lbs of grass fed burger and placed them into the skillet over medium heat.

I sprinkled the burgers with:

Cherry Wood Smoked Sea Salt (
freshly ground black pepper
smoked paprika
Garlic Gold Nuggets (

Only one side got all these spices.  I flipped them when they were browning and added 1/4 cup marinara sauce. The sauce blended in with the spices as I flipped the burgers again and became this thick saucy sauce.

I served these Paleo Saucy Burgers with salsa and avocado on top, along with my Roasted Butternut Squash with Grass Fed Butter and Balsamic Vinegar. You can see this great combination in the top photo. I didn't have time to make my own salsa, so I added fresh sliced roma tomatoes to Jack's fresh salsa so it would be much more colorful.

It was delicious and the end of a perfect day!