Archive for the ‘Recipes’ Category

Whole30: Day 15

Posted: January 20, 2014 in Recipes, Whole30 Challenge
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I cannot believe I woke up at 7:30am on my one and only day off in two weeks just to food prep. This is not something that I would’ve done in the past, but I am determined to finish out the Whole30 Challenge!

On the menu for today….

Caramelized Onion Frittata by PaleOMG

5 Ingredient Breakfast Stuffed Acorn Squash by PaleOMG

5 Ingredient Spaghetti Pizza Pie by PaleOMG

My Paleo Chicken Pot Pie

Sadly, I didn’t get many photos because my roommate decided that although she works from home and hardly ever leaves, she had to come into the kitchen and make some fucking homemade Larabars and other shit while I was prepping all of my meals for the day. Seriously. I could’ve killed her. So instead of taking crappy pics with my iPhone, I had to dance around the kitchen to avoid her mess.




It doesn’t seem like a lot of food for how long it took my to make everything. Roasting the chicken and squash actually took the longest.


Everything turned out AAAAAA-MAZING! Especially the Acorn Squash breakfast and the Spaghetti Squash Pizza Pie. Those two turned out so damn good I think they’ll be on the menu again next week!

As for the rest of my day, I went to a friends house as I mentioned yesterday for Pinterest Day. I decided to bind a couple books to put up on Etsy to see if they sell. I’m looking for any way possible to make some extra cash to get ahead. Not to mention, I just love binding books.




Usually when I’m at my friends house, we make some terribly delicious meal and a decadent dessert to chow down on. However, I had eaten before I arrived and I also brought a serving of the chicken pot pie, a Larabar, and some beef jerky along with my huge bottle of water. Thankfully she didn’t make anything for her or her family that would tempt me, so I made it through pretty easily.


Paleo Chicken Salad

Posted: January 16, 2014 in Recipes, Whole30 Challenge
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I love chicken salad… when it’s made by someone else. Well, until now. Why I never thought to add nuts and fruit into my chicken salad, I’ll never know, but I’m glad I finally did. You could honestly mix in any type of chopped nuts and grapes. I think next time I will try pistachios and black grapes. Or walnuts. Oooooh, or maybe even some craisins!! OK, I’m going to go make another batch, ya’ll enjoy!



  • 3 chicken breasts
  • 3/4 cup pecans, chopped
  • 1 cup black grapes, halved
  • 1/2 cup paleo mayonnaise
  • 1 tsp celery salt
  • Coconut oil
  • Salt
  • Pepper


  1. Preheat your oven to 400F.
  2. Rub coconut oil evenly on chicken breasts, then generously salt and pepper.
  3. Cook chicken for 25-35 minutes or until internal temp is 165F.
  4. Let chicken sit for about 10 minutes, then dice into 1/2-inch cubes.
  5. Combine all ingredients in 1 bowl, cover, and refrigerate.
  6. Enjoy wrapped in bib lettuce leaves or over your favorite salad.





Paleo Steak Fajitas

Posted: January 16, 2014 in Recipes, Whole30 Challenge
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It’s funny, fajitas have never been a particular favorite of mine, but I felt like having them last week and they turned out quite delicious! Perhaps I don’t like them because I’ve only ever had them at restaurants and the meat is always overcooked and chewy. Well, not mine as you can clearly see below ūüėČ



  • 1 pound skirt steak
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow onion, sliced
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 lime, juiced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp cumin


  1. Whisk together the olive oil, garlic, lime juice, salt, pepper, chili powder, and cumin.
  2. Place your steak in a bowl or ziploc bag and pour marinade over.
  3. Let the steak marinate for 24 hours max (preferable).
  4. I don’t have a grill (or grill pan), so I cooked mine in a cast iron skillet over medium-high heat. I love mine rare, but you can of course cook yours to whatever temperature you like.
  5. Once your steak is done, let it rest for about 10-15 minutes.
  6. In the meantime, put a little more oil into the skillet if needed and toss in the bell peppers, continuously stirring until they begin to soften.
  7. Toss in the onions and cook until translucent.
  8. Cut the steak into strips, going against the grain.
  9. Enjoy with your favorite guacamole or salsa (or both!)





Does anyone remember the polar vortex from last week? Yeah, it wasn’t that bad in my opinion, but it was still cold enough to make me crave a hearty meal. I have always loved a fresh, hot chicken pot pie, but obviously I can’t go grab a Marie Calendars from the store anymore, so I had to figure out something on my own. This Paleo Chicken Pot Pie is what I’d assume to be the result of a one night stand between a Shepherd’s Pie and a Chicken Pot Pie.

It’s full of flavor and super satisfying which means it has become an almost bi-weekly addition to my prepared meals. I hope you enjoy it just as much as I do!

paleo chicken pot pie



  • 1 whole chicken (You can use a¬†pre-cooked one¬†from the store if you want for convenience. If you want to roast your own, you’ll find the directions below.)
  • 4 regular carrots, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 4 stalks of celery, chopped
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup of chicken stock
  • 2 Tbsp olive oil
  • 2 tsp arrowroot powder
  • 1 Tbsp celery salt
  • 1 tsp crushed basil
  • 1 tsp thyme


  • 1 large sweet potato, cubed into 1-inch pieces
  • 1 14-oz can pumpkin puree (NOT the pumpkin pie filling)
  • 1 egg
  • 1 tsp nutmeg
  • 1 tsp cinnamon


  1. Preheat your oven to 400* F.
  2. If you’re using a pre-cooked chicken from the store, remove the skin and throw away (or eat it like me). Pull all the meat from the bones. This doesn’t need to be done neatly as you’ll be shredding it anyways.
  3. Shred the chicken into bite size pieces and set aside.
  4. In a large pot, heat the olive oil over medium heat.
  5. Add onions and cook for about 3 minutes until they start to turn translucent.
  6. Add garlic and cook for an additional minute until garlic becomes aromatic. Make sure to stir occasionally so the garlic doesn’t burn.
  7. Add the celery and cook for an additional 1-2 minutes.
  8. Add the carrots, parsnips, chicken stock, celery salt, basil, and thyme. Let the liquid come to a simmer/light boil.
  9. Try to move some vegetables aside to expose the broth. Add the arrowroot powder to the broth and stir until dissolved. The arrowroot powder is a thickener, so it will stick to your veggies and not dissolve if you don’t add it to just a portion of broth first and stir in that area until dissolved. Once it’s dissolved, mix the entire pot.
  10. Add the shredded chicken and mix everything together.
  11. Empty the pots contents into your biggest casserole dish (no need to grease the pan).
  12. Put the sweet potato cubes into a steamer basket and steam until soft. A fork should easily go through an entire chunk.
  13. Move the sweet potato cubes to a large mixing bowl and smash with a fork or potato smasher.
  14. Add the can of pumpkin, egg, and spices and mix together.
  15. Spread the sweet potato mash evenly on top of the chicken and vegetable filling.
  16. Cook for 20 minutes in your pre-heated oven.


How to roast a chicken…

  1. Preheat your oven to 425* F
  2. Remove the giblets and rinse the bird, inside and out. Pat the outside dry with a paper towel.
  3. Liberally salt the inside with salt and pepper, then stuff the cavity with a halved lemon and some sprigs of fresh rosemary.
  4. Place some additional sprigs of rosemary under the skin.
  5. Rub some clarified ghee on the outside of the chicken, then salt and pepper.
  6. Place the chicken in a roasting pan and roast for 1.5 hours or until the juices run clear when you cut into a thigh.

roasted chicken

There’s¬† nothing worse than realizing you have a refrigerator door full of sauces that you can’t use because they’re packed full of gluten, sugar, or just a ton of other¬†shit you can’t pronounce. So here are some recipes for commonly used sauced that you can make at home. I’ll continue to post more as I make them. Enjoy!

Worcestershire sauce

Ingredients (makes 2/3 C)

  • 1/2 C apple cider vinegar
  • 2 Tbsp water
  • 2 Tbsp coconut aminos
  • 1/4 tsp ground ginger
  • 1/4 tsp mustard powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp cinnamon
  • 1/8 tsp ground pepper


  1. Combine all ingredients in a saucepan.
  2. Bring to a boil, stirring consistently.
  3. Let simmer for a couple minutes.
  4. Remove from heat and let cool.




  • 1 egg (room temp)
  • 2 Tbsp lemon juice (room temp)
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 C plus 1 C light-tasting olive oil (not extra virgin!)


  1. Place the egg and lemon juice in a blender or food processor.
  2. Add the dry mustard, salt, and 1/4 C of oil.
  3. Blend until well mixed, about 20-30 seconds.
  4. Sloooooooooowly slowly slowly drizzle the remaining cup of oil into the blender/processor. This will take about 3 minutes, so be patient! Do NOT just dump the rest of the oil in or it will not emulsify, trust me!

Paleo Pork Pot Roast

Posted: January 7, 2014 in Recipes, Whole30 Challenge
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I remember when I was a kid and my mom would make pot roasts. I hated them.¬†Probably because she always made them with beef and I was all beefed out after eating Hamburger Helper for years and year when we were on a¬†really¬†tight budget.¬†However, since I am technically¬†considered¬†an adult now, I figured I’d give it another go, but with pork instead.¬†And since I’m not 30 yet and¬†can say this, it was totally AMAZEBALLS!!

I accidentally added 1 Tbsp of salt instead of just 1 tsp, but I personally loved how salty it was. Give it a whirl and let me know what you think or tell me what modifications you made if any!


  • 3-4 lb pork roast
  • 7 celery stalks, chopped
  • 1 yellow onion, chopped
  • 5 carrots, chopped
  • 1/2 cup vegetable stock
  • 2 Tbsp paleo Worcestershire sauce
  • 1 Tbsp pepper
  • 1 tsp salt


paleo pork roast

  1. Add roast to crock pot.
  2. Add celery, onion, and carrots.
  3. Pour stock and remaining spices over top.
  4. Cover and cook on low for 8 to 10 hours.

paleo pork roast