Posts Tagged With: Recipes

Gluten Free Zucchini Bread


It’s time to start using up the goodies from your garden….or if you’re like me, the excess veggies donated from other people’s gardens!

This paleo and celiac-friendly zucchini bread is another stolen and slightly altered recipe from the wonderful Ellie at Healthy Training. I found myself grabbing chunks of it for an on-the-go breakfast and the 2 loaves I made had disappeared in less than 3 days. It’s sweet enough to feel like dessert without any added processed sugars.

 zucchini bread



  • 1 cup grated zucchini, water squeezed out
  • 1 mashed banana
  • 1 tsp vanilla extract
  • 3 Tbsp honey
  • 3 eggs
  • 1 Tbsp coconut oil, melted
  • 1 ½ c almond flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ c chopped walnuts
  • ½ c craisins



  1. Preheat oven to 350 and grease 2 small loaf pans with coconut oil.
  2. Combine almond flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl
  3. In a separate bowl, combine eggs, banana, honey, vanilla, and oil. Mix thoroughly, then mix in dry ingredients until combined.
  4. Fold in the craisins, zucchini, and walnuts. Spoon batter into the loaf pans, filling each one ¼ full.
  5. Bake 30-40 minutes or until golden and set (check the middle with a toothpick).



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Grilled Portobello “Pizzas”


portobello pizzas

There’s something pretty fantastic about a warm summer night and the smell of charcoal in your back yard. I was in the mood to get a little creative last week so I stopped by the grocery store on my way home and picked out a few of my absolute fave ingredients.

These little “pizzas” keep things low-carb while still giving you a comfort food fix. They’re also a super simple weeknight grill meal that require hardly any prep time. Win!

Serves 2


4 large portobello mushroom caps

Organic garlic pizza sauce

Fresh basil

Sun-dried tomatoes

Goat cheese


1. Cut the stems off of your portobellos and scoop out the gills with a spoon.

2. Coat the outside of the mushrooms with olive oil, salt, and pepper.

3. Toss your bellas on the grill. Give them a couple of minutes to heat up but don’t wait too long or they will start to shrink up.

4. Spread on pizza sauce. Add fresh basil, sun-dried tomatoes, and top with goat cheese.

5. Cook for 2-3 minutes covered or until goat cheese begins to melt.

6.  Remove from grill and enjoy!


These tasted absolutely fabulous. Maybe I’m a bit biased – I could seriously eat goat cheese off a piece of cardboard and think it was gourmet – but the hubs liked them too so that’s gotta say something. 🙂  Next time I’d add some protein to make them a bit more filling. Cubed prosciutto or diced chicken would be tasty!


Do you ever make anything out of the ordinary on the grill?



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Caldo de Camarones



Caldo de Camarones is a traditional Mexican soup that can be made by combining a number of different veggies and spices (and shrimp, of course). This was my first attempt at creating this dish. We tend to prefer our soups on the “stew-y” side, so I added what may seem like an unlikely ingredient – an entire head of cauliflower – to make the soup more hearty. Enjoy!

Caldo de Camarones

Serves 4-5


  1. 1 large onion
  2. 1 14.5 oz can fire roasted diced tomatoes
  3. 2 large Guajillo chiles
  4. 3 carrots, peeled and diced
  5. 1 head cauliflower, chopped into small florets
  6. 3 cloves garlic
  7. 2 tsp dried Italian seasoning
  8. 3 Tbsp tomato paste
  9. 1 tsp olive oil
  10. 2 6.5 oz cans chopped clams
  11. 2 lbs shelled, uncooked shrimp, chopped into small chunks
  12. 2 cups chicken broth
  13. 3 cups water
  14. 1 bay leaf
  15. 1/2 tsp salt & 1/2 tsp pepper, plus more to taste
  16. 2 tbsp hot sauce of your choosing (I used Sriracha)


  1. Soak Guajillo chiles in water for 30 minutes, then remove seeds and stems. 
  2. In a food processor, combine the chiles, garlic, onion, Italian seasoning, and diced tomatoes.
  3. Add 1 tsp olive oil to a large soup pot on medium heat, then add your tomato puree. Simmer for 5 minutes, stirring constantly.
  4. Stir in Sriracha (or your favorite hot sauce) to taste. I like things spicy, so I used quite a bit.
  5. Add the juice from the clams, 2 cups chicken broth, 3 cups water, salt, pepper, and bay leaf and simmer for 5 minutes.
  6. Slowly add in 3 tbsp tomato paste and stir until blended with the broth.
  7. Add carrots and cauliflower and allow to simmer for 10-15 minutes, or until vegetables reach your desired consistency.
  8. Add the shrimp and clams. Allow stew to return to a simmer, then turn off heat, cover, and let it sit for 10 minutes.
  9. Add more salt & pepper to taste before serving.


This stew was DEFINITELY a winner. We love seafood and spicy dishes, so this was a double whammy. The leftovers were 10x better once the flavors had a chance to blend, so next time I might just make it ahead of time and eat it all week long. YUM!

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Paleo Banana “Love Muffins”


I made some tasty paleo banana bread awhile back and had been staring at the leftover black bananas in my freezer for quite some time. I decided to conduct a little experiment.

With last week being Valentine’s and all (and our 1-year wedding anniversary), I figured it would be appropriate to use our nonstick heart-shaped muffin molds. Muffins in the shape of little hearts – the surefire way to a man’s heart…right?

Paleo Banana “Love Muffins”


– 1 cup almond flour
– 1/4 tsp salt
– 1/2 tsp baking soda
– 2 over-ripe bananas, mashed
– 1/2 cup Greek yogurt
– 1/4 cup maple syrup
– 1 tsp vanilla
– 2 egg whites




1. Preheat oven to 325 degrees F. If you’re not using non-stick, adorable muffin molds, be sure to spray the muffin pan with non-stick spray.

2. Combine almond flour, baking soda, and salt in a large mixing bowl and set aside.

3. Add mashed bananas, maple syrup, egg whites, vanilla, and Greek yogurt to a separate bowl. Whisk together until smooth.

4. Add the wet mixture to the dry  mixture and stir until completely combined.

5. Spoon into muffin molds (only about halfway up) and bake for 25-30 minutes or until  golden brown. Test doneness by inserting a toothpick in your muffins – if it comes out clean, they’re done. Note that almond meal doesn’t rise as much as regular flour. If you wanted to go the non-paleo route, your muffins would turn out a bit more fluffy.

I’m no baker, but these turned out surprisingly tasty! So tasty, in fact, that the hubs had already eaten 2 of them before I could get my camera out to snap a photo 🙂

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Frozen Pumpkin Mousse with Graham Cracker Crumbles

You know how sometimes, you intend to make something specific, then it morphs into something entirely different? Yup, me too. That’s what happened to me on Thanksgiving. I had planned on making a creamy, fluffy, pumkin-flavored dip. As you may have deduced fom the title of this post, that wasn’t the end result…although it would have been mighty tasty had I left it as-is. In fact, the fluffy, creamy pumkiny dip was so good I was eating it in large spoonfuls out of the bowl. An apple or graham cracker simply would not pick up enough of this stuff to satisfy.

So  now that you understand how my goofy brain came up with this recipe, I’ll shut up and just give it to you already.

Frozen Pumpkin Mousse with Graham Cracker Crumbles


1 15-oz can of pumpkin
3/4 c brown sugar
3/4 c plain greek yogurt
2/3 container of cool whip
1 tsp vanilla
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
graham crackers, crumbled


Mix together the pumpkin with brown sugar, vanilla, and spices, then mix in the greek yogurt until fully blended. fold in the cool whip until combined. Try not to eat the whole bowl on accident before portioning it out.

Spoon into individual ramekins or (in my case), cute little teacups. Top with crumbled graham crackers and freeze until set. Remove from freezer about 20 minutes prior to serving to allow dessert to soften slightly.

What’s your favorite pumpkin recipe?  I can’t seem to get enough. SHOW. ME. The PUMPKIN!

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Post-Thanksgiving Leftover Egg Bake

Turkey. Gravy. Stuffing. Corn. All in their nice individual Tupperware containers taking up the entire fridge for the week after Turkey Day. But you stuffed yourself silly on Thursday and want something different. So there it sits. Maybe it makes its way into the freezer, only to get heated up in January or tossed due to freezer burn.

Last year, we had about 30 friends over for our first-ever “Friendsgiving” celebration. We had SO MANY FREAKING LEFTOVERS that we couldn’t even fit them all in our house (including our chest freezer). Luckily there was a snowstorm and it was cold enough to leave the food outside. The next morning, we decided to experiment with a new way to use up the leftover goodies.

Enter, the Post-Thanksgiving Leftover Egg Bake.

Remember that episode of Friends – the one where Rachel makes a trifle, and the pages get stuck together and she mixes together beef, jam, and some other horrendous combinations of food?  Well, this is sorta like that, only it actually tastes good.

So pull out your leftovers and let’s get started.

Here’s an example:


Mashed potatoes
Green beans
8-12 eggs
Salt & pepper
Shredded cheddar cheese


preheat oven to 375 degrees F.

Grease a 9×13 baking dish.

Pull apart croissants and cover the bottom of the dish.

Top croissants with shredded turkey, gravy, corn, stuffing, mashed potatoes, eggs, or whatever else you have on-hand.

Beat eggs, mix in about ¼ cup of milk, salt, and pepper to taste.

Pour egg mixture over leftovers.

Top with 1-2 cups of shredded cheddar and bake 30-45 minutes or until eggs are set.

Eat. Rejoice. Give thanks.

Do you have a similar day-after-turkey-day tradition? Did my creation miss any key Thanksgiving leftover ingredients?

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Champagne Turkey


It’s Thanksgiving week! What better time  to share a yummy recipe for a Thanksgiving turkey?  Although, if you’re reading this on Tuesday or Wednesday, make sure to spring for a fresh bird or you’ll be eating on Saturday. You’re welcome.

I first made this fabulous turkey for our FriendsGiving celebration last year. The secret to this super moist, flavorful turkey is the champagne. It’s also probably the simplest Thanksgiving bird you’ll ever roast. No basting required!  Plus the drippings make a killer gravy. Now that’s something to be thankful for.

Champagne Turkey


12-15 lb turkey (neck/giblets removed)

½ cup butter, cubed

2 apples, cored and halved

1 onion, cut into large chunks

1 Tbsp garlic powder

1 Tbsp cajun seasoning

Salt & pepper

2/3 (750 ml) bottle of extra dry champagne



  1. Preheat oven to 350 degrees F
  2. Rinse turkey and pat dry. Gently loosen the skin and insert chunks of butter between the skin and the breast. Place apples and onions inside the turkey’s cavity. Sprinkle with garlic powder, cajun seasoning, salt, and pepper.
  3. Shake about a tablespoon of flour in your roasting bag beforehand to prevent your turkey from sticking to the bag. Place turkey in the roasting bag and pour champagne all over (both inside and outside). Close the bag and place turkey in a roasting pan.
  4. Bake for 3 – 3 ½ hours or until the internal temp reaches 180 degrees when measured in the meatiest part of the thigh.
  5. Remove turkey from bag and let stand for at least 20 minutes before carving.


My favorite Thanksgiving side is Mom’s green bean casserole. What’s yours?

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Easy Cheesy Spaghetti Squash Bake


Eating paleo, sometimes you’re limited in the amount of easy, comfort-style foods you can create. Enter the spaghetti squash – just like noodles and you can find them everywhere this time of year.

I stumbled upon this recipe and decided to give it a try. Chock-full of healthy veggies and ooey gooey cheesy goodness. Bonus – it’s super simple.


Easy Cheesy Spaghetti Squash Bake


1 large spaghetti squash
Olive oil
1 red pepper, diced
1 zucchini, diced
1 tomato, diced
1 carrot, shredded
2 cloves garlic, pressed
16 oz tomato sauce
4 oz shredded mozzarella cheese
¼ cup shredded parmesan cheese


1.     Preheat oven to 350 degrees.

2.    Poke your spaghetti squash with a knife all over. Microwave for 8-12 minutes until soft.

3.    While squash is cooking, add oil, garlic, pepper, zucchini, and carrots to a pan and cook over medium heat

4.    Cut the squash in half, scoop out the seeds, and scrape the flesh from the peel with a fork. Place the spaghetti-like squash flesh into a casserole dish. Add the veggies, diced tomato, sauce, and most of the cheese and mix well.

5.    Sprinkle the leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.

5.    Allow to cool for 5 minutes. Serve. Say Mmmmmm.



What’s your favorite thing to do with spaghetti squash?  Do you think it makes an awesome substitute for noodles too?

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Crock Pot BBQ Chicken Lettuce Wraps



Generally, when we buy a family-sized package of chicken breasts, we eat a couple of them for dinner and freeze the rest for future chicken dinners.  This time, we didn’t get around to freezing them and it was high time they got eaten. So I decided to cook them all up at once.

BBQ chicken sounded like an awesome autumn-Sunday-football meal. I’m pretty sure this would taste good on just about anything…but in trying to stay low-carb, I decided to make them into lettuce wraps.  A tad messy, but pretty tasty indeed. Note: this amount of chicken will serve several people, so you will have leftovers. But the chicken is just as good the next day. Promise.




6 boneless, skinless chicken breasts, thawed

12 oz of your favorite bbq sauce

½ cup Italian dressing

¼ cup brown sugar

2 tbsp Worcestershire sauce

Romaine lettuce

Cheddar cheese

Grape tomatoes




Place chicken breasts in crock pot.

Mix together bbq, Italian dressing, brown sugar, and Worcestershire and pour over chicken.

Cook on high for 3 hours.

Remove chicken and shred with a fork. Return chicken to crock pot and mix thoroughly – cook 1 hour.

Remove and add chicken, cheddar cheese, and diced grape tomatoes to romaine lettuce.

Wrap up and enjoy!


Don’t forget your napkin!

I’m glad we made a big batch, because this is going to taste great on my lunch salads and provide some tasty protein all week.


Do you make certain meals in large quantities, just so you can have leftovers for several days afterwards?


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Turkey & Veggie Soup

Sometimes you have a VERY busy week coming up and you need to make something that you can “grab and go” all week long. This is our go-to choice for times like that. Credit for this recipe goes to Ellie at Healthy Training. I saw this recipe in her e-newsletter awhile back and we decided to make it right away.

We like to call it “crack stew” because for some reason, we never get sick of eating it. Even if we have it for lunch and dinner several days in a row, it never seems to get old. From a health perspective, this soup has so much going for it. It is broth-based rather than cream-based, and doesn’t have any added carbs in the form of noodles, rice, or potatoes – yet it is still extremely thick and satisfying.

We altered the recipe a bit for our personal tastes and threw in even more veggies than the original recipe called for.




  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 bunch of carrots, chopped
  • 2 onions, chopped
  • 1 bunch of celery, chopped
  • 1 fennel bulb, chopped
  • 1 package mushrooms, chopped
  • 1 red bell pepper, chopped
  • 1.3 lbs lean ground turkey
  • 4 cups veggie broth
  • 1 (14.5oz) can stewed tomatoes
  • 1 (15oz) can white kidney beans, drained and rinsed
  • 4 ears of corn, kernels sliced off
  • 3 Tablespoons tomato paste
  • 2 teaspoons dried basil
  • dash of salt and freshly ground pepper


  1. In a large skillet heat the olive oil. Add garlic.
  2. Add chopped carrots, cover for 5 minutes.
  3. Add onions, celery and fennel. Sauté until soft.
  4. Remove from pan, then add mushrooms and bell pepper. Sauté until soft.
  5. In another skillet, cook the ground turkey over medium heat until fully cooked, stirring often. Drain off excess fat.
  6. Transfer the veggies to large soup pot and add the remaining ingredients, and the cooked turkey. Cover and cook over low heat for 40 minutes. Add extra water as desired.


Nutritional Analysis: One serving equals: 119 calories, 1 fat, 336mg sodium, 10g carbohydrate, 3g fiber, and 15g protein.

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