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Whole30-Day23 (With Recipe)

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Tuesday 10/14/14

Today for dinner I made a recipe I saw floating around on Facebook by The Preppy Paleo (recipe below).  I even got an early start on it and managed to get dinner on the table at 5pm!!  Dinner is Whole30 Approved and Paleo Baby Approved!

Paleo Pesto, Chicken & Bacon “Spaghetti” Bake


  • 1 large spaghetti squash, cut in half lengthwise and seeds removed (mine was on the smaller side)
  • 6 slices nitrite-free bacon, cut into pieces
  • 1 lb. chicken, cut into chunks (I used closer to 2lbs, I wanted MORE protein)
  • salt & pepper
  • 1 cup pesto (below) (I only made one round of sauce from the recipe and it was plenty for my small squash)


  1. Preheat oven to 400. Place squash cut side down on a foil-lined baking sheet. Bake for 30 minutes. Allow to cool.
  2. paleo spinach pesto:
    3 cups baby spinach
    3 tbs. raw walnuts or almonds
    3 tbs. olive oil
    2 small garlic cloves, minced
    2 tsp. nutritional yeast
    salt & pepper, to taste
    Combine all ingredients in a blender until smooth. Taste for seasoning.
  3. Heat a large skillet over medium heat. Add bacon and cook until beginning to crisp. Add chicken and season with salt and pepper. Cook until chicken is no longer pink. Drain excess fat and return meat to pan.
  4. Once spaghetti squash is cool enough to handle, pull inside into threads with a fork. Stir squash into meat in skillet. Mix in pesto. Sprinkle with cheese, if using.
  5. Return to oven and bake for 15-20 minutes or until the top is a bit crisp. Finish off under the broiler for 1-2 minutes if desired.

Day 23 DONE!  7 MORE TO GO!


Whole30-Day 22 (With Recipes)

Posted on

Monday 10/13

Today I ACTUALLY remembered to take something out for dinner!  I took out 4 delicious pastured raised pork chops in the morning and searched all day for the perfect recipe!  I normally make Maple Chili Pork Chops by PaleOMG (recipe below) but since it has maple syrup in it (NOT Whole30 Approved) and leaving it out just ruin the recipe I decided to look around for something new.  But before I share my new recipe I want to share PaleOMG’s recipe 🙂  YOU MUST TRY IT!  Its sooo good!

 Maple Chili Pork Chops

  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons butter (or other fat such as coconut oil, lard, etc.)
  • 2 bone-in, thinly sliced pork chops (about 0.5lbs each)
  • ¼ cup orange juice
  • 3 tablespoons maple syrup
  • 1 teaspoon apple cider vinegar
  • chopped green onions, to garnish (optional)
  1. In a small bowl, mix together all the seasonings.
  2. Pat the pork chops dry. Generously sprinkle each side of each pork chop, pressing the seasonings into the pork chop.
  3. Place a large saute pan over high heat. Add butter to the pan to melt.
  4. Let the pan get very hot then add the pork chops to the pan. Sear on both sides for 2-3 minutes.
  5. After the pork chops have seared on both sides, turn heat down to low.
  6. Whisk together orange juice, maple syrup and apple cider vinegar. Pour the mixture into the pan around the pork chops. The mixture will begin to bubble then thicken. Cook the pork chops for another 6-8 minutes, flipping them once to help coat each side of the pork chop.
  7. Once the pork chop is cooked through, remove from heat. Plate chops then garnish with some of the leftover sauce from the pan and chopped green onions.


Now the recipe I found for my pork chops that IS Whole30 approved is Bacon Apple Smothered Pork Chops by Nom Nom Paleo (recipe below).  This recipe was super easy and tasted GREAT!

Bacon Apple Smothered Pork Chops


  • 3 slices thick cut bacon, cut into ¼ inch slices
  • 2 tablespoons arrowroot powder
  • 1½ cups bone broth or chicken stock
  • 1 teaspoon fish sauce
  • 5 (¾-inch-thick) bone-in pork chops (about 2 pounds total)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon ghee
  • 1 large yellow onion, thinly sliced
  • 1 apple, peeled, cored, and thinly sliced
  • 2 garlic cloves, minced
  • 2 fresh thyme sprigs


  1. Start by rendering the bacon drippings by frying the bacon in a small saucepan over medium-low heat.
  2. Once the bacon bits are crisp, spoon them out…and set the bacon aside on a towel-lined dish.
  3. There should be about 2 tablespoons of bacon drippings left in the saucepan. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux.  Keep whisking as you cook the roux until browned.
  4. Then, pour in the broth and fish sauce and stir until incorporated.  Increase the heat to medium-high, and bring the sauce to a boil.
  5. Cook until it’s thickened (around 3 minutes). Cover the saucepan and set it aside.
  6. Season the chops on both sides with salt and pepper.
  7. Heat 1 tablespoon of ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown.
  8. Transfer the chops to a plate.
  9. Toss the onions and apple—along with a sprinkle of salt—into the empty skillet.
  10. Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet.
  11. Add the minced garlic and sauté until fragrant (about 30 seconds).  Transfer the chops back into the skillet, and smother ’em with the cooked onions and apple.
  12. Pour the reserved sauce onto the chops…and add the thyme sprigs
  13. Bring the sauce to a boil over high heat. Then, reduce the heat to low, and cover the skillet. Simmer for 30 minutes…or until the pork chops are fork tender.
  14. Plate the chops, and top them with gravy and the reserved bacon bits.

This recipe was a hit with my husband and of course the Paleo Baby!  We even had left overs which re-heated beautifully!  I hope you enjoy these recipes as much as I did!

Day 22 done, ONLY 8 more to go!



Whole30-Day 16 (With Recipe)

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Tuesday 10/7/14

Once again the Paleo Baby slept through the night!  He woke up around 6am 🙂  It feels so good to get a good nights rest!  I hope this trend continues 🙂

For dinner I made Worlds Moistest Chicken by Jan’s Sushi Bar (recipe below).  This is always a winner!  Its sooo easy and literally takes 5 minutes to prep (that’s if you already have mayo made)  I also baked 2 small russet potatoes for us and paired it all together with a nice green salad!

  • 3 large split chicken breasts
  • salt and pepper
  • 1 cup mayonnaise, preferably homemade
  • 1/4 cup Sriracha hot sauce
  1. Preheat oven to 350 F. In a small bowl, stir together the mayonnaise and Sriracha.
  2. Pat the chicken breasts dry with a paper towel and sprinkle lightly with salt and pepper. Spread the mayonnaise mixture evenly over each breast. Bake for 45 to 50 minutes, or until the chicken is golden and the juices run clear when pierced with a fork.
  3. Allow the chicken to rest for 5 minutes; cut each breast into thirds and serve.

If you have little ones you could probably leave the sriracha out for their pieces or even try making a “sweeter” type  “glaze”.  Maybe adding a little teriyaki flavored coconut aminos (a grain and gluten free substitute for soy sauce/teriyaki sauce.  In my opinion its WAY tastier) to the mayo!!

After dinner we all cuddled on to the couch and watched about 6 episodes of our new favorite show on Netflix…“Switched at Birth”   I’m officially addicted!  If you have never seen it PLEASE do!  It really is a great show and to its family friendly as well 🙂

Day 16 OVER…14 more to go!  I’m officially over the halfway MARK!!!

Breakfast Muffin and Cookie Recipe

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