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!

Roasted Butternut Squash with Grass Fed Butter and Balsamic Vinegar

This recipe is for the top half of this lovely dinner I took to Ger and Cassie at the box tonight.  It was a great combination so I decided to use the photo of the both. I'll blog the "Paleo Saucy Burgers" next.

I took a big butternut squash from the Farmer's Market and cut it in half the long way. I scooped out the seeds and discarded them.  I placed the two squash halves cut-side-down in a 9 x 12 glass baking dish and added 1/2 inch of water.

I roasted the squash in a 450 degree oven for 40 minutes. I poured off the water and flipped the squash over until it cooled enough to peel and cut into bite-size chunks.

I placed the servings in containers and topped them off with grass fed butter and a generous amount of balsamic vinegar. 

Wednesday, July 23, 2014

Constantly Varied Vegetables

Sometimes people get stuck in a rut on the side dishes to make. Sometimes they are increasing their vegetable intake for health gains, or to cut weight, or if they are doing a however-many-day-paleo thing.  This one got compliments. This one they said, "Blog this one." It is seen in the photo along with my

I put the following ingredients into a large skillet:

1/4 cup chicken stock (read the ingredients - some stock has a lot of junk...)
1 tsp Garlic Gold oil ( or 1 tsp coconut oil and 1/2 tsp garlic powder
1/4 tsp chipotle chili powder
1/2 tsp smoked sea salt (
freshly ground black pepper, to taste

1/2 of a white onion, diced
1 zucchini, cut into chunks
1 sweet green pepper, deseeded and cut into chunks (add a jalapeƱo if you want, too)
2 banana peppers, deseeded and cut into chunks
1/2 of a bunch of asparagus, woody ends discarded, then cut into bite-sized pieces

I cooked this over medium heat for 10-12 minutes, stirring now and then.
When the constantly varied vegetables (lol) were crisp-tender, I added sugar-free pasta sauce (again, read those labels....)

I cooked another 5 minutes, on low heat, to blend the flavors and thicken the sauce.

Good stuff!

The MOVEstories guys got some nice shots when they were here in February - I appreciate them so much!

Tuesday, July 22, 2014

Bacon Wrapped Pineapple

If you type  - Bacon Wrapped - into the search box on this blog you'll get 10 different recipes......and this recipe is the 11th. What can I say? We like things wrapped in bacon.

I cut a fresh pineapple into big bites from the spears I'd bought.
I took my kitchen scissors and cut a package of uncured bacon in half.

I covered a baking sheet with big Reynold's Wrap because I am all about the easy clean-up.
I wrapped each piece of pineapple with a half-piece of bacon and laid it on the baking sheet with the end of the bacon on the bottom. (This prevents them from unwrapping themselves.)

I baked them in a 350 degree oven for 20-25 minutes. Different bacon thickness and different oven temps can affect the times, so take a look at yours and if they don't look crispy, go a little longer, right?
You can't beat this combination. We ate them up pretty quickly. 

Monday, July 21, 2014

Hazelnut Cinnamon Raw Chocolates

Sometimes chocolate is just a craving. The least we can do is choose the best way possible to indulge. That's why I worked on this recipe today. It's cocoa, coconut oil, hazelnut flour goodness in little muffin papers. The roasted hazelnut on top makes the whole thing just sing..... and it takes 5 minutes to get them into the fridge!

I stirred the following ingredients up in a small bowl:

2/3 cup coconut oil, warm
2 TBSP cocoa powder
2 TBSP real maple syrup
2/3 cup hazelnut flour  (Other nut flours work also, like almond flour. You can also make your own   hazelnut flour in the food processor with hazelnuts.  I get mine from
1 tsp vanilla
1/2 tsp cinnamon
pinch salt

I put 12 mini cupcake paper liners in my mini cupcake pan.
I spooned the mixture into the liners and put them into the fridge to solidify.

I put a few whole hazelnuts into a 350 degree oven for 6 minutes. When they cooled off just a little, I put them on top of the raw chocolate treats. Yum!
Toasted coconut would be wonderful on top, too.