Thursday, December 19, 2013

Butternut Squash Pasta Sauce from NoblePig!

I found this post for Butternut Squash Pasta Sauce on the Noble Pig.  Skip the pasta and pour it over some cauliflower!

Butternut-Squash Pasta Sauce
1-1/2 pounds butternut squash, cubed
1 Tablespoon extra-virgin olive oil
7 garlic cloves, peel on
3/4 teaspoon dried sage
1/2 cup whole milk
1/2 cup heavy cream
coarse salt and ground pepper
Toppings such as fresh sage and bacon are optional

Click here for the recipe.....

Be sure to check out's got some fantastic recipes, especially if you are not a follower of Paleo/Primal.

Thursday, October 24, 2013

Roasted Vegetables

 I saw a recipe somewhere for roasted mushrooms.  Yum, I thought to myself.  I could not get it out of my head. So I bought two packs of baby bella mushrooms and a pack of asparagus at Aldi.  Their produce is so much cheaper and fresher than my local grocery store.  The carrots were from the frozen section at Trader Joe's. My husband raved about this dish!

2 packs of baby bella mushrooms, halved or quartered, depending on size - stems removed
1 pack of asparagus, trimmed and cut into 1 inch pieces
1 cup carrots
1/3 c oil, whatever you kind choose
1/2 t oregano or Italian seasoning
1/4 t granulated garlic
salt & pepper to taste

Mix the oil and seasonings together.
Cut and cut the vegetables.  Add to large bowl.
Pour flavored oil onto vegetables.
Put onto to foil or parchment covered baking sheet.

Roast in the oven @400 F for 25- 30 minutes.  When the carrots are soft, it is ready.

Serves: 4 as a side dish OR 1-2 as a main dish.

Tuesday, October 1, 2013

Pineapple Cake

My daughter had accidentally opened a can of crushed pineapple.  I did not want it to spoil so I made this cake.  Boy, did I get lucky with this recipe!! It tasted so good.

Pineapple Cake

1/2 c butter (1 stick) or coconut oil/vegetable shortening
1/2 c sugar or dry sweetener of your choice
2 eggs
1 tsp vanilla
3/4 c almond flour/meal, packed
1/2 c tapioca flour
1/4 c coconut flour
1/2 T baking powder
1/2 t salt
3/4 -1 cup canned crushed pineapple

Mix first 4 ingredients together.  Mix dry ingredients and add to the liquid mixture.  Then add pineapple.
Bake in 9x9" greased pan or equivalent at 350F for 35-40 minutes until edges are brown and crispy.

Tuesday, September 17, 2013

BBQ Chicken Sandwich

I had a sandwich for the first time in ages!! I used the Paleo Waffles recipe from with my BBQ Chicken in the last post.  It was wonderful.  Last night I used the waffles and made myself a grilled cheese. What a treat.

Monday, September 16, 2013

BBQ Chicken Salad

I made BBQ Crockpot Chicken  last night.  My husband wanted it on some romaine with greek olives.
The chicken was so delicious but don't let it overcook.

People are always posting photos and recipes on Facebook. There was an interesting one the other day. Of course I have to make it primal.

Original recipe:
Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours
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I remade this recipe with an idea posted by Vanessa @ Healthy Living How To on Facebook. She's got a great website about low carb and healthy living.

BBQ Crockpot Chicken

4-6 chicken breasts
6 oz can of tomato paste
1/2 c Balsamic Vinegar
1/2 c water
1/4 t red pepper flakes
Fresh Cracked Pepper to taste

Mix the ingredients together and pour over chicken breasts in crockpot. Cook on low for 4 hours. 

I used frozen chicken so I cooked it on high.
I made my own BBQ sauce instead of using the bottled sauce mentioned in the original recipe.
I did not need the sugar from the original recipe because of the sweetness of the balsamic vinegar. 

Sunday, September 15, 2013

Sausage Stuffed Mushrooms

These are absolutely delicious! You can make as an appetizer or a dinner entree depending on the size of mushroom you buy.  We had them for dinner.

3/4 -1 lb Sweet Italian Sausage
1/2 half large onion, diced
1/4-1/2 c bell peppers, diced, any color
1/2 c almond flour/meal
1 egg, beaten
3 8 oz boxes of mushrooms
4 T butter OR oil of your choice
1 c shredded cheese, your preference
Salt and Pepper

1. Add 1 T butter to a medium pan.  Add onion and peppers.  Saute until almost soft.
2. Remove sausage from casing.  Break up and add to pan. Cook until brown.
3. Remove from heat and cool.
4. Clean mushrooms and remove stems.
5. Melt 3 T butter in a saucepan and dip the mushroom cap in the butter. Place on a lined baking sheet.
6. Place the sausage mixture in a large bowl. Add the almond flour, egg, cheese and seasonings.  Mix well.
7. Fill the mushrooms with the sausage mixture.
8. Bake at 350F for 25- 30 minutes.
9. Serve warm.

You can make many variations on this recipe with different sausages and cheeses.

Before they went into the oven.
I made about 35 mushrooms.  If you have larger mushrooms, you will get less.

Friday, September 13, 2013

Turkey Guacamole Salad

I made a turkey.  It was a nice sized one so of course I had leftovers.  Since I seem to be obsessed with avocados lately I made guacamole with turkey.

My Basic Guacamole Recipe:
1 ripe avocado
1 tomato - chopped
garlic salt to taste
a few shakes of Penzeys Granulated Onion
juice of 1/2 lime

I added some shredded cooked turkey and mixed it together.  Then put it on top of romaine lettuce.