Eric's Paleo Bake

Eric's Paleo Bake



3 rutabaga, sliced

1 parsnip, sliced

1 sweet potato, sliced

1 1/2 LB Italian sausage, browned

1 1/4 cup unsalted  cashews

1 cup chicken broth

1 jar of tomato sauce

2 Tablespoons Italian seasoning


Preheat oven to 360 degrees.  Arrange root vegetables in a 9x13 pan, drizzle with olive oil on half of the Italian seasoning.  Cover, and bake for 1 hour.  Cashews go in the blender and cover them to the same height with chicken broth.  Puree until smooth and add water if necessary to make a pourable viscosity.  Cover root vegetables with browned sausage.  Cover sausage with cashew sauce.  Cover with tomato sauce and the remainder of the Italian seasoning. Bake, uncovered until bubbling around the edges.  Allow the bake to thoroughly cool and set before cutting with a knife to serve.  

Cilantro lime "rice"

Oh man...John made me this CILANTRO LIME "RICE" and it was really, really good!  It would be tasty with fish tacos...


1 head of cauliflower

juice of half of a lime

2 Tablespoons chopped fresh cilantro

salt and pepper to taste


Talk about simple!  Quarter the cauliflower and steam it until tender.  Run it through your Ninja blender or food processor until it is the consistency of rice.  Mix with lime juice, cilantro and S&P.  Serves 4 as a side! 

Taco Salad

I had been craving taco salad for the last week so I whipped one up!  You can too!

INGREDIENTS for 4 entree salads 

12 cups of chopped greens

1 LB browned bulk burger

1 package taco seasoning

1/2 of an onion, chopped

2 tomatoes, chopped

4 roasted and peeled beets, chopped (optional...and random but delicious)

1 cup salsa

2 ripe avocado

juice of 1/2 lime

chopped fresh cilantro

1/4 teaspoon garlic powder

salt and pepper to taste


This is so easy I kinda feel bad using it...  Layer 3 cups of greens on each plate as well as all other ingredients to follow UP TO the avocado.  The avo is for the dressing.  In a blender, puree the avocados, lime juice, cilantro, salt and pepper and garlic powder.  Add water to desired dressing consistency.  Split that betwixt the salads and go nutz!

Easy Mexican Chicken


4 boneless skinless chicken breasts

1 pkg of taco seasoning

1/4 cup of nonfat greek yogurt

1 cup of salsa


Preheat oven to 375 degrees.  Grease a 9x13 baking pan. (try using coconut oil)  Place chicken breasts in a gallon sized Zip-Lock bag along with the taco seasoning and "SHAKE AND BAKE BOBBY. SHAKE AND BAKE!"  Lay chicken in the pan and bake, uncovered, for 25 min.  Remove and spread 1 T of yogurt and 2 T of salsa on top of each breast.  Place pan back in the oven for 10-15 min or until chicken has reached an internal temperature of 165 degrees.  Garnish with fresh cilantro if you wish and pair with a steamed or grilled veggie. Mow down, chow hound!

Spaghetti squash lasagna

Another good recipe I pirated from Desiree...  


1 large spaghetti squash 

1/4 cup fresh chopped basil

1 lb browned ground beef or Italian sausage

15 oz ricotta cheese

1 cup shredded mozarella cheese

28 oz can of tomato sauce

2 cloves minced garlic

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon oregano

1 Tablespoon parsley


Preheat oven to 350 degrees.  Cut squash in half lengthwise and scoop out seeds and generously olive oil the top of each half.  Flip them over on a cookie sheet and bake for approximately 1 hour or until skin indents when you press on it. Set aside and let cool completely.  Simmer tomato sauce, minced garlic, oregano, parsley, salt and pepper for 30 min to 2 hours. (the longer the better) Add browned meat to tomato sauce.  Scoop all squash meat from skins and into a bowl, taking care to keep them intact.  In a separate bowl, combine the ricotta and basil.  

Finally, in two layers, spread half of the squash meat in the bottom of the skins.  Follow with half of the ricotta mixture.  Then add half of the meat sauce.  Add another layer of each, ending with the meat sauce and top with shredded cheese.  Bake at 350 degrees for an additional 20 min or until heated through.  Another delicious 1-dish meal!  Not Paleo, not Zone. But relatively healthy, and YUMMY!


Butternut Squash Lasagna



2 butternut squash (peeled, deseeded, and sliced into 1/4 inch slices)

28 oz crushed tomatoes

15 oz diced tomatoes

2 cups onions (diced)

2 cups mushrooms (sliced)

1 lb Italian sausage

1 lb ground beef

3 T coconut oil 

1 cup fresh basil (chopped)

8 cloves garlic (minced)

salt, pepper, red chile flakes to taste


In a large frying pan, heat oil and add garlic, onions and mushrooms.  Cook on med-high for 2-3 minutes and add meat to brown.  To prep squash, cut in half, lengthwise and deseed with a spoon.  Use a vegetable peeler to generously remove the skin.  Then slice crosswise in 1/4 slices.  Add 2 cups meat sauce evenly to the bottom of an ungreased 9x13 baking dish.  Layer squash and sauce alternately, ending with meat sauce.  I clearly topped mine with shredded mozzarella cheese-NOT PALEO!!! Bake covered at 375 for 60 min, uncover and bake another 30 min or until bubbly and squash is tender.  Allow to rest for 15 min before serving.

Paleo Chicken Pot Pie



3c Almond flour

1.5t salt

1t baking powder

1c coconut oil

9T cold water


1lb chicken breast, cut into 1in pieces

2 carrots, chopped

1-2 sweet potatoes, skinned and chopped

1.5c broccoli, chopped

1c celery, chopped

1c frozen corn 

(any other vegetable you would like to add)

1/2c onion chopped

3 cloves garlic, chopped

1/4c coconut oil

1/2t salt

1/4 t pepper

1t paprika

1/4c almond flour

1 3/4 c chicken broth

1/2c coconut milk



Using a fork, stir together the almond flour, salt and baking powder. Cut in the coconut oil until the mixture resembles coarse sand. Stir in the cold water. Place bowl in freezer while preparing the filling in order to firm the dough.


In a pot combine chicken, carrots, sweet potatoes, broccoli, celery, corn, and any other veggies you want to add. Cover with water and boil until chicken is cooked. Drain and set aside. In a separate pan combine onion, garlic, and butter. and cook until tender. Stir in almond flour, salt, pepper and paprika to make a paste. Then slowly stir in chicken broth and coconut milk.  Simmer over low heat until thickened. Combine sauce with chicken and veggies and set aside. 


Take dough out of freezer, take a little more than half and press into a 9x11 baking pan. Making sure to cover the sides of the pan. Pour filling into pan. Take the remainder of crust and sprinkle little pieces on the top of the pie. Bake for 30-35 minutes (or until crust is golden brown) at 375 degrees. Cool for about 10 minutes before serving.


Frittata is a great, healthy breakfast that can be eaten hot or cold.  I like to make a large pan and eat on if for a few days.  Top with some homemade salsa and your're in business!  I've heard it also pairs well with mimosas/man-mosas!


6 strips of bacon

2 heaping cups of dark greens such as swiss chard or kale

1-2 cups of assorted chopped vegetables

1 dozen eggs

1  16 oz carton of liquid egg whites (or equivalent)

1 dash of milk or half and half

salt and pepper to taste


Preheat oven on LOW BROIL.  Heat 12 inch cast iron skillet or other oven safe pan to medium high on the stove.  Slice bacon and cook to desired doneness, then add your greens to bacon grease and continue cooking. You may find it helpful to cover the greens with a lid to steam them, allowing them to cook faster.  When the greens are al dente, add the remaining vegetables and finish cooking.  Mix your egg whites and beaten whole eggs together and add to the skillet or pan.  Continue cooking until the eggs begin to set up but are still runny on top.  DO NOT STIR.  Remove pan from stove and slide it onto the middle rack of your oven on low broil.  Finish cooking thoroughly, about another 5 min, or until the middle is set up.  Remove from oven and allow to cool for 10 min.  Scrape sides away from pan with a butter knife if necessary and cut into pie slices.  Serve with salsa garnish and accompanied by fresh fruit.  

Loaded baked sweet potato

Brisket loaded sweet potato

Brisket loaded sweet potato

Pulled pork loaded sweet potato

Pulled pork loaded sweet potato

Oh...have I got something special for you!  Kirstin and I discovered these little miracles last weekend while at a concert, and our lives will never be the same.  We have actually been eating them for 3 days!!  


1 Spicy Pulled Pork recipe (see recipe in "Don't call me late for dinner" food blog)

sweet potatoes

BBQ sauce


You must first prepare the pork roast as directed by the recipe provided in my food blog.  This recipe can be made with brisket as well but I happened to have a wild boar roast that I used instead.  The pork recipe will make countless potatoes but you can cook as many of them as you wish.  Preheat oven to 400 degrees.  Wrap potatoes in foil and bake for 1 hour or until soft.  Let them cool, split them and top with pork and BBQ sauce.  The vendor at this concert also added a small amount of baked beans and it was really quite amazing, but you can pass on those if you want...or if your're crazy.  Next, you eat them.  

Smoked Salmon Cakes


These little puppies are multi-functional!  I start by smoking some salmon...a lot of salmon!! I eat as much of that salmon as I can fit in my belly that night.  I am not a fan of leftover fish so I make salmon cakes with the extras.  I begin my day with Salmon Cakes Benedict in the morning. (pictured below)  Then I serve them on a bed of greens, lightly dressed with balsamic vinegar for lunch or dinner. (Kevin's favorite)  You can always buy smoked salmon or just used plain cooked salmon. They are packed with protein and super yummy! If you don't like salmon, then you're S.O.L.

INGREDIENTS-salmon cakes

1 lb smoked salmon flaked

1 cup almond meal

2 eggs lightly beaten

1/4 cup chopped onion

1/4 cup chopped peppers (any varieties)

1-3 minced cloves of garlic

2 Tablespoons dried parsley

salt and pepper to taste

1 Tablespoon coconut oil for frying

INGREDIENTS-Sriracha huckleberry aoli

1/4 cup mayonnaise

2 Tablespoons Sriracha

1 Tablespoon huckleberry preserves (try apricot)


I start the super-secret aoli first. Mix these ingredients until mayonnaise is smooth and set aside. Mix all salmon cake ingredients together in a bowl. I really use whatever vegetables I happen to have in the fridge but I like spicy peppers the most! You'll have the best luck mixing with your hands.  Preheat a cast iron frying pan to med-high and add enough coconut oil to coat the bottom of the pan. When your pan is hot, form salmon into patties and set in pan.  Fry each side until golden brown, about 3 min on each side.  Plate and top with aoli.  

Clean Eating cream cheese brownies

Clean Eating Cream Cheese Brownies

Holy cow!!!  You are going to love these.  And, no, they're not Paleo, not Zone!!


Coconut oil or coconut oil cooking spray

6 oz dark chocolate melted and cooled slightly

3/4 cup evaporated cane juice (see photo) or substitute brown sugar

1/2 cup melted coconut oil 

3 large eggs

2 teaspoons vanilla extract

1 cup plus 2 Tablespoons almond flour

1/4 teaspoon sea salt

3/4 cup dark chocolate chips


1/2 cup evaporated cane juice or powdered sugar

4 oz cream cheese room temperature

1/4 cup unsalted butter room temperature

1-2 teaspoons fresh orange juice

2 teaspoons vanilla extract


Preheat oven to 350 degrees.  Lightly coat 9x9 baking dish with spray/oil. In a large bowl, combine melted chocolate, 3/4 cup cane juice (which is granulated cane sugar), and oil. Add eggs and vanilla, beating until incorporated.  Stir in flour and salt until combined, then chocolate chips.  Spread into pan and bake for 28-35 minutes or until toothpick comes out clean. Lick bowl. Meanwhile, prepare the icing by beating together cream cheese, and butter until smooth and fluffy.  Slowly add cane juice, orange juice and vanilla and  beat an additional 30 seconds.  Lick bowl and beaters.  Once brownies have cooled completely, spread evenly and judiciously and cut into squares. Lick bowl. Lick knife. Lick fingers. 

Sweet potato skillet

I am big on breakfast....I mean, really big!!!  I have chickens and I take full advantage of unlimited huevos all day, errrday.  I do an egg white veggie scramble on the regular but once in a while I switch it up with some golden delicious yolks.  This is my "special breakfast"  for my "special  company".  

INGREDIENTS (serves 2)

4 eggs

1 whole sweet potato (diced in half inch pieces)

1 bell pepper chopped 

1/2 onion chopped

1 Tablespoon coconut oil

1/2 teaspoon Lawry's or other seasoning salt

shredded cheese (optional)


Melt coconut oil in a large cast iron skillet on medium high and add potatoes.  Cook potatoes 10-15 min seasoning them with the Lawry's and stirring occasionally until almost tender.  Add other veggies (any that you want) and finish cooking.  In a separate frying pan, cook eggs to your liking.  I like mine over easy or at least runny.  Plate those potatoes and veggies and top with eggs.  Pork out.  Speaking of can certainly add some bacon!!!

Green Chile Sweet Potato Casserole

Now that the OPEN is over...let's grub!  With Easter coming this weekend I am sharing Desiree's recipe for GREEN CHILE SWEET POTATO CASSEROLE.  It was a huge hit at our Christmas Party and I just know you'll love it!  The best part is that it's super-duper easy.


4 large sweet potatoes

6 strips of bacon

2 small (4 oz) cans of diced green chiles

1 cup coconut milk

2 Tablespoons brown sugar (optional)


Wrap potatoes in foil and bake at 350 degrees for about an hour or until tender.  Set aside to cool.  Cook bacon, drain and crumble.  When potatoes are cooled, scoop the meat into a large mixing bowl.  This is the part that breaks my heart...I love the skin, so I eat it right on the spot. But you can dispose of them however you see fit.  This is YOUR casserole after all!  Toss in half the bacon, both cans of green chiles (undrained) and use a hand mixer or hand mix until smooth, mixing in up to 1 cup of coconut milk to achieve the texture you want.  You can add brown sugar if you like it a bit sweeter but I don't find it necessary.  Spoon into ungreased 9x9 baking dish and top with remaining bacon.  Place back in the oven at 350 degrees until thoroughly heated.  

Spicy pulled pork with cabbage slaw


Pork Ingredients:

7-8 pound pork shoulder (bone in or out)

2 tablespoons brown sugar

2 teaspoons cayenne pepper

2 tablespoons chili powder

2 teaspoons cumin

2 teaspoons garlic

2 teaspoons salt

30 oz salsa

Slaw Ingredients:

I half head of cabbage shredded

1 large carrot shredded

1 half red onion chopped

2 jalapenos sliced

1/4 cup fresh cilantro chopped

juice of 1 lime

salt and pepper to taste


Place pork shoulder in large crock pot and sprinkle spices over the pork, salsa on top. Turn on low and cook for 8 hours. Remove pork to rest and cool.  Reserve tomatoes and 1/2 cup of juice and return to crock pot. Separate fat and pork and place shredded pork back in crock pot.  Mix well and keep warm.  While you are waiting for the pork to rest and cool, you can prep the slaw.  Place all slaw ingredients in a bowl and mix together. Plate slaw and top with pulled pork.  Garnish with fresh avocado and salsa.  

Shrimp Curry

Shrimp Curry


1 tablespoon coconut oil

1 pound of shrimp deveined and peeled

2 cloves minced garlic

3 tablespoons curry paste

1 can light coconut milk

juice of 1 lime

1 teaspoon of fish sauce

2-3 Thai red chiles thinly sliced

3 cups chopped assorted vegetables

1/4 cup chopped cilantro

Heat oil in a large pan or wok on med-high. Add chopped vegetables and garlic and cook for 5 minutes or to slightly rawer than you want them finished.  Add coconut milk, lime juice, fish sauce, curry paste and shrimp reducing heat to medium.  Simmer sauce until shrimp is cooked and dish over brown rice, garnishing with chopped cilantro.  Chicken can also be used. 

Almond Butter Cups

I told you I was gonna get dirty!


1/3 cup plus 2 tablespoons coconut oil

12 ounce bag of Ghirardelli 60% cocoa chips

1 cup almond butter


Melt package of chocolate and 2 tablespoons of coconut oil in a double boiler or microwave on low heat, stirring occasionally until melted and blended.  Fill silicone mini muffin cups 1/3 full of melted chocolate mixture.  Put in freezer for 10 min.  While you wait, microwave 1 cup almond butter and 1/3 cup coconut oil stirring occasionally until melted and blended.  Once chocolate is set up, pour the almond butter mixture in cups an addition 1/3 full.  Put in freezer for 10 min. Once almond butter is set up, top cups off with chocolate and return to the freezer to finish setting.  Pull cups out of the silicone shells and put the WHOLE thing in your MOUF!

BBQ Chicken Salad


2 cups shredded BBQ chicken meat

1 head of leafy greens chopped

1/2 onion chopped

2 tomatoes chopped

2-4 green chiles chopped

1 cup corn kernels

1 cup black beans rinsed and drained

2 avocados


1 avocado

3 tablespoons olive oil

1 tablespoon lemon juice

1 clove garlic

1/2 cup water

1/4 teaspoon sea salt

1/4 teaspoon cracked pepper

I stole this recipe from Ted's Montana Grill years ago.  Naturally, they add shredded cheese and Ranch dressing but you can try out my recipe for avocado dressing instead.  Or not..what you do in your house is your business.  Plate salad ingredients.  Place all dressing ingredients in a blender or food processor and puree.  Dress your salad and go for the gold!  Makes about 4 entree salads.

German Sausage and Cabbage

I am coming to you live this week from WurstFest in New Braunfels, Texas.  Where better to post Foodie Friday from than a German sausage and beer Festival?  I am also here on business, the business of CrossFit!  I will be participating in a comp on Saturday that should be super fun.  Now let's get to this German plate that I prepared last night before I left town.  German sausage and cabbage!  Might want to sleep with the window open....


6 German sausages sliced lengthwise in half

1 head of cabbage finely sliced or shredded

4 small apples thinly sliced

1 medium yellow onion finely sliced

2-4 cloves of garlic finely chopped

1/2 cup Bragg apple cider vinegar

1 tablespoon coconut oil

1 teaspoon caraway seed

salt and pepper to taste


Brown sausages on both sides in a large cast iron pan. You may have to split into two pans if your cast iron is not big enough.  Remove sausages and set aside. Add 1 tablespoon coconut oil and heat to med-high. Add cabbage, garlic, onions and apples and cover for 5 min. Remove lid and add remaining ingredients except for sausages. Stir and cover again for an additional 5 min. When cabbage is tender, nestle sausages within the cabbage and turn off heat for 5 min. Stir one last time and dish to plates.  Eat up!

Spaghetti Squash with Meat Sauce

If you're craving a warm bowl of pasta with the cooler weather, try this variation and nix the noodles!  Squashes are in season right now so they are cheap, too.  I like cheap.  Can you see the steam rolling off this dish?  I burned my mouth soooo bad!


1 medium spaghetti squash for every 2-3 servings

1 pound ground game or beef, browned

32 ounces crushed tomatoes 

6 ounce can of tomato paste

1 bell pepper, finely chopped

1 small onion, finely chopped

2-4 cloves of garlic, minced

1 teaspoon basil

1 teaspoon oregano

1 teaspoon red chili flakes

salt and pepper to taste

coconut or olive oil


Squash-preheat oven to 350 degrees.  Cut squash in half lengthwise and scoop out seeds with a spoon.  Season with salt and pepper. Drizzle pan with enough olive oil to coat the bottom and place squash skin up. See below. Bake for 1 hour, give or take. This depends how crisp you like your squash. 

Sauce-heat about a tablespoon of coconut or olive oil in a stockpot.  Add chopped pepper, onion, garlic, and whatever other vegetables you have around and saute.  Add the ground meat, tomatoes, and rest of the seasonings to the stockpot and simmer at least 60 minutes.  

Remove squash from oven and allow to cool enough to handle.  Scoop squash out with a spoon and top with sauce.  If you do dairy, maybe a little Parmesan cheese?