Archive | August, 2012

Pesto Chicken with Zucchini Noodles

31 Aug


1.5 lbs chicken breast
4 zucchini
4 Tbsp olive oil

for sauce:
1/2 cup heavy cream or coconut cream
1/2 cup olive oil
4 oz fresh basil
4 to 5 garlic cloves
2 Tbsp almond meal
1/2 tsp salt

for Sun dried tomatoes
16 ounce can of tomatoes
1/2 tsp red pepper flakes
1/2 tsp salt
1 tsp italian seasoning

Oven bake canned or diced tomatoes with red pepper flakes, salt, and italian seasoning on 170 or lowest oven setting for 4 to 5 hours for homemade oven dried tomatoes.

Oven bake chicken breast on 350 degrees until a temp of 180 is reached or 35 to 45 minutes and dice once cooled.

Food process almond meal, garlic, 1/2 cup olive oil, cream, 1/2 tsp salt, and basil.

Spiralize zucchini (you can find a spiralizer on amazon for around forty dollars or use a julienne peeler.)

Sauté zucchini noodles for 2 to 3 minutes with pesto and chicken and sprinkle with tomatoes before serving.


Oatmeal Raisin Cookie Dough Balls

28 Aug


These are for my husband!

2 Tbsp cashew butter
2 Tbsp raisins
1 tsp honey
pinch baking soda
1/4 tsp vanilla extract
1/4 tsp cinnamon
pinch salt
1/4 cup finely shredded coconut

Mix cinnamon, vanilla, baking soda, salt and honey. Add cashew butter followed by raisins. Roll into balls and roll in coconut to preserve shape. If the dough seems to dry dip your fingers in coconut oil and incorporate. If it seems too wet add coconut shreds into the dough. Refrigerate.

Simple Trail Mix

27 Aug


1 cup shredded coconut
1/2 cup raisins
1/2 cup sliced almonds
1/2 cup dark organic chocolate chips

Toddler Smoothies with Vegetables!

26 Aug


If you have ever had a hard time getting your child to eat their veggies, here are recipes to incorporate them into smoothies. Even adults would like them. Each recipe makes two eight to ten ounce servings.

Tomato and Green Beans

1 banana
1/2 tomato
1/2 mango
1/3 cup cooked green beans
4 strawberries
2 rounded Tbsp all natural orange juice concentrate
1/3 cup heavy cream
1 cup coconut milk OR almond milk


1/4 cup raw broccoli
1 banana
4 strawberries
1/3 cup applesauce
1/4 cup heavy whipping cream
1/4 cup apple juice
2/3 cup almond milk


3 baby carrots
1 banana
1 peach
4 strawberries
1 Tbsp honey
fill with your choice of milk

It looks like a smoothie with red and green sprinkles. And tasty! And here’s one for Kale…



2 washed kale leafs stem removed
1 diced mango
6 frozen strawberries
fill with a few splashes of 100% apple juice

Sweet Potato Hashbrowns

26 Aug


1 medium sized peeled sweet potato
2 eggs
1/2 tsp pepper
1/2 tsp salt
1/4 cup olive oil

Grate sweet potato into a bowl. Stir in 2 eggs, salt and pepper. Use a Tbsp to measure them out into the pan. Cook on medium heat in olive oil for 2 minutes on each side. makes 6 to 8 hash brown patties. They stay good in the fridge for 2 or 3 days so I save the extra and reheat them the next day- if there are any left that is.

Beef & Kale Stew

26 Aug

2 cups of beef broth (Recipe on August 18th after Beef Roast or use canned broth and add the same seasonings as in the broth recipe)
1.5 lbs diced beef
1 can or 2 cups diced tomatoes
1/2 diced yellow onion
1 sweet potato
3 stalks celery sliced
6 whole carrots sliced (I don’t bother to peel them)
6 to 8 kale leaves washed and torn into pieces
8 oz corn (this is optional and NOT paleo)
tsp fresh minced garlic
tsp salt
tsp fresh ground black pepper

Cook meat, broth, tomatoes, onion and seasonings for 2 to 3 hours on high in a crockpot. Add veggies and cook 1 to 1 1/2 more hours on high. I lost all of my carrots to greedy toddler paws so add more if you have this threat also 🙂


Cashew Raisin Balls

25 Aug


1/2 cup creamy cashew butter
1 Tbsp raw honey
1/4 cup raisins or died strawberries
1/2 cup fine shredded coconut for mixing
1/2 cup fine shredded coconut for rolling

Mix cashew butter and honey in a bowl. Stir in raisins then 1/2 cup coconut. Spread the other half cup of coconut out on a plate, counter, or cutting board. Roll mixture into balls and then press and roll balls in coconut. Keep refrigerated. These are great take along snacks for kids, but you will probably have to cut them off after a few because they taste so good that they just keep eating! The other thing that’s great about these is you don’t even have to cook them.