Monday, April 27, 2015

Paleo Italian Meatballs

(Adapted from Meatball Nirvana at

1 pound grass fed beef (ground pork would probably be awesome!)
1/2 teaspoon sea salt
1/4 cup onion minced (I grate mine!)
1 small garlic cloved minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
1 beaten egg
1/2 cup almond flour

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Mix all of the ingredients together in a large bowl.  I form the mixture into two inch meatballs but you can make smaller ones or bigger ones.  Just adjust the bake time.  Put the little guys on the baking sheet and bake for about 20 minutes.


Sunday, March 22, 2015

Overnight Chai Steel Cut Oats

C1 c steel cut oats
1 c almond milk
2 tblsp ground flax
1/4 tsp cardamon
1/4 tsp cinnamon 
1/4 tsp vanilla extract 
1/4 tsp ground ginger 
1/4 tsp nutmeg 
1 tbl maple syrup

Optional toppings: shredded coconut, pecans, almonds, toasted hazelnuts 

In a medium bowl combine all ingredients except toppings. Pour into two 8 oz jars. Close the lid and refrigerate overnight. 

Own lid, stir and sprinkle with desired toppings. 


Saturday, March 21, 2015

Chicken Cheese Casserole

1 deboned chicken
1 pkg Taco Chips
2 cans cream of chicken soup
2 T onions
1 can corn - drained
1 can Rotel
Slices of velveeta 

Mix all ingredients together except cheese. Put slices of velveeta on top to cover. 

Bake for at least 30 mins at 350*F until hot and cheese melts. 

Monday, February 9, 2015

Paleo & Gluten-Free Tortillas Recipe

  • 2 eggs whisked
  • 1 cup of full fat coconut milk (or you can use unsweetened almond milk)
  • 1 tbs of olive oil
  • 3/4 cup of tapioca flour
  • 3 tbs of coconut flour
  • 1/4 tsp sea salt
  1. In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)
  2. In a separate bowl, combine all dry ingredients together (salt and flours)
  3. Pour wet ingredients into dry ingredients bowl and whisk until fully combined
  4. Season your pan with olive oil (we used a 10" non-stick pan)
  5. Heat pan on medium to medium-low heat
  6. Pour 1/3 cup of batter into center of pan to form about a 6" circle
  7. Cook for 2-3 minutes until tortilla is lightly browned on the bottom
  8. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
  9. Place tortillas on a paper towel-lined plate
  10. Makes about 6 tortillas about 6-inches in diameter


paleo and gluten-free tortillas

This recipe is based on the coconut flour tortilla recipe from Paleo Comfort Foods. The ingredients form a thin batter and yield about 8 pliable soft tacos.

  • 1/4 cup coconut flour (40 g)
  • 1/4 teaspoon baking pwoder
  • 8 egg whites (240 g or 1 cup)
  • 1/2 cup water
  • pinch of salt
  • coconut oil (as needed, for greasing the press or pan)
  1. In a bowl mix all ingredients. Set aside for five minutes. The batter takes about that long to hydrate and thicken.
  2. If necessary greese your tortilla press or pan with coconut oil.
  3. Make the tortillas:
    • In a preheated electric tortilla press: Pour about a little less than 1/4 cup of batter onto the tortilla press. Quickly smooth out using a heat resistant spoon, and press the top of the press down to distribute the rest of the batter. Cook until the indicator on the press goes off.
    • In a pan over medium heat: Pour a little less than 1/4 cup of batter onto the pan. Quickly smooth out using a heat resistant spoon. Cook for 1 to 2 minutes or until the edges of the tortilla start to turn golden brown. Then flip and cook for an additional minute or two.
  4. Transfer tortillas to a plate and cover with a paper towel to keep warm.
  5. Serve with desired toppings and do your best to keep away from within hungry doggy mouths. :)

Beef with Broccoli

  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes
  • 1/4 cup Coconut Aminos
  • 1/4 cup Green Onionthinly sliced
  • 2 Tbsp Ginger Rootminced
  • 2 Tbsp Sesame Oil
  • 4 cup Broccoliflorets
  • 5 cloves Garlicminced
  • 1 lb Beef Chuck Shoulder Roastcubed
  1. Heat sesame oil in a wok or skillet over high heat.
  2. Add garlic and ginger to wok, and sauté for 2 minutes to infuse the sesame oil with their flavor.
  3. Add steak, stirring frequently, until browned on all sides.
  4. Once the steak has seared, add in the broccoli and continue to sauté over high heat.
  5. Add green onion, and an extra tablespoon of oil if necessary.
  6. Pour in coconut aminos, and season with salt, pepper, and red pepper flakes.
  7. Continue to sauté for another 2–3 minutes, until all flavors have combined.
  8. Garnish with a sprinkling of sesame seeds and serve.
To complete this dish, serve over cauliflower rice or baked spaghetti squash.


Sunday, February 8, 2015

Pulled Pork with Green Chiles

Delectable pork with our Fischer & Wieser Salsa Verde Ranchera!

Prep Time: 15-20 minutes
Cook Time: 1-1.5 hours

1 lb. pork butt, trimmed of fat
1 yellow onion, diced
1 tablespoon ground cumin
1 tablespoon garlic
2 bay leaves
2 tablespoons dried Mexican oregano
1 teaspoon salt
1 teaspoon black peppercorns
1/2 teaspoon cayenne pepper
1 small can whole mild green chiles, chopped ¼ inch
1 cup Fischer & Wieser Salsa Verde Ranchera

Cook pork butt with bay leaves and peppercorns in boiling water for 1-1 ½ hours or until the pork falls apart. Skim the surface to remove any scum that forms, drain in a colander. Remove only the pork and shred. Sauté the onion and garlic and add the shredded pulled pork. Add the cumin, Mexican oregano, cayenne, salt and green chiles to the pork mixture. Add ½ jar of Fischer & Wieser Salsa Verde Ranchera and cook over low heat until heated through, approximately 15 minutes. Serve hot with tortillas, diced tomatoes and sour cream. Serves 4.