I'm not a huge mayo fan so it took me a long time to actually start making mayo, but now that I do I typically have a batch in the fridge! This chicken salad is reason enough to make your own mayo.

The original mayo recipe comes from Paleo Comfort Foods - a cookbook and blog I love.

1 large egg, room temperature
juice from 1 lemon
1/2 tsp dry mustard
1/2 cup light olive oil
1/2 cup garlic infused avocado oil (I find this at the international market in Itaewon) 

I use my Vitamix to make this, but you can also use a food processor.  When using the vitamix I just keep it on low.

Combine egg, lemon juice and mustard until frothy.
Drizzle the oil in SLOWLY.....I'm talking like a teaspoon at a time.
DO NOT RUSH.
That's it.
Seriously.
Put it in a plastic container and stick in the fridge. 
I keep it for about a week if it last that long.

You can mix up the flavor by adding different types of infused avocado oils, or just toss in different spices! 
Once you make your own mayo you will never go back.  ;)

One night I was struggling for what to make for dinner.
I wanted quick and easy.
My friend Amber texted this recipe to me.
I've loved her even more since that day. 

3 chicken breast cut into bite size pieces
2 sweet potatoes cut into bite size pieces
2 -3 apples cut up into bite size pieces
1 red onion chopped up
6 slices of sugar free bacon (if you can find it...if not leave it out)
salt & pepper to taste
oregano - maybe 1 or 2 tsps?
thyme - maybe 1 or 2 tsps?
Bake in the oven at 350 for about 30 - 40 minutes
cut the bacon up, mix everything together and serve. 
YUM-O!!

It is true.
I'm back on the Whole 30.
After 2 weeks in the Philippines, consuming WAY too much MSG and not having a great selection of fresh veggies (and really, let's be honest, I just wanted to eat whatever I wanted to eat) I'm back on the Whole 30. 
I need to clean out my insides and get back on track.
That's right.
30 days of REAL FOOD
Meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds. Foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re totally natural and unprocessed. That's what I'm doing in a nutshell.
Some think I'm crazy others think I'm awesome.
Either way, they are right. ;)

So, if you are drooling, here is the recipe:

3 -5 pound  Chuck Roast
HERBS --- I just sprinkle...I'll guesstimate for you on how much I used. 
Feel free to use more or less depending on how you feel about that spice.
2 tsp Garlic powder
1 TBL thyme
1 TBL fennel
1 tsp dill weed
2 TBL oregano
1 TBL kosher salt
1-2 TBL fresh crushed pepper
Sprinkle all those herbs all over your roast.

Toss that bad boy in a crock pot.
Then throw in:
1 bag of baby carrots and
1 diced onion
Along with 1/2 a cup of beef broth - homemade is best, if you don't have homemade, toss in 1/2 a cup of water.
That's right. PLAIN ol' water.
Oh and then toss 2 sprigs of rosemary on top of everything.

Put the lid on an cook on low for 7-8 hours.

Your roast will fall apart.
Your people will love it. 
Then they will tell you how much better it would be with potatoes.
So, if you are not on the Whole 30 toss in some potatoes to make them happy.

Serve with a yummy green salad.

Go to bed happy.

Have I mentioned that I LOVE FALL?
It's true, I do.
I love all things that come with fall....cooler weather, snuggling with the one I love, beautiful colors, PUMPKIN and soup!

A few days ago I started craving a good steak soup, you know, a good hearty one.  Kind of like the one they sell at Texas Land and Cattle - the smoky sirloin steak soup or whatever it is called.  Not that I have had that soup in like FOREVER.  Anyway, it was on my mind so I decided to try to recreate it.  I'm not sure how close I am to the recipe, but I gave it a try and it turned out FABULOUS!  It got a thumbs up from every.single.person in our house - and that my friends is rare. 

3 lbs of stew meat (whatever you fancy...I used sirloin)
1.5 tsp liquid smoke
lots of fresh crushed pepper
1 onion - diced
6 cups of beef broth (I like to use homemade to make it clean/paleo)
1 - 15 oz can diced tomatoes
1 small package of baby carrots

Toss stew meat (cut into bite size) & onion in a large dutch oven and brown the meat, while browning add liquid some and LOTS of crushed black pepper - just keep turning that mill!   Once meat is nice and brown add 6 cups of  beef broth & can of diced tomatoes. Bring to a boil and cook for about 10 minutes.  Add carrots.  Turn heat down and simmer for 1.5 hours.

**I really think this would be a super easy crockpot meal as well....just toss all ingredients in a crockpot in the morning, cook on low 6-8 hours.  If you try it let me know...If not when I try it I will let you know! :o)

**I served baked potato and baked sweet potatoes on the side.  You can always throw potatoes in the soup...that's how they do it at Texas Land and Cattle.  :o)

We love breakfast.
We love veggies (well, most of us do...)
We love muffins.
And since muffins aren't really jiving with us right now I decided to make a special kind of muffin.
Egg & veggie muffins.

Chop up whatever veggies you have on hand.
I used
mushrooms
green peppers
tomatoes
spinach

Oh, and some ham.
I know ham is not a veggie, but just chop some up too.

Heat a little coconut oil and sauté those veggies (and ham) right up.

Oil the heck out of your muffin pan, because this recipe STICKS.  And it sticks VERY WELL.  Not that I would know.
Put veggie mixture in the bottom of the muffin cups.

Then fill with scrambled eggs.

Bake at 350 for about 15-30 minutes....I can't remember. 
Just check on them and when they look like the ones in the next picture take them out.

Eat.
Love.
Be happy.

As you all know, we LOVE pancakes.  But really, who doesn't?  Moving away from pancakes has been one of the hardest things for our family.  But once we realized all that gluten was taking a toll on Girl's intestinal track I was more committed to finding ways around it.  It has been a long hard road and I'm still working on perfecting the gluten free pancake, but while I'm working on it this one is works well for our family!  I found the original recipe over at Paleo Spirit, one of my favorite new blogs.  :o)

My adapted version of this recipe.

4 eggs at room temperature
1/2 cup canned coconut milk
1/2 cup of water
2 tsp vanilla
2 TBL honey
1/2 cup + 2 TBL coconut flour
1 tsp baking soda
1/2 tsp cinnamon
coconut oil

Preheat griddle over medium high heat.  (The pictures are in a pan, but the griddle is so much faster & easier!)
Beat eggs in a mixer till frothy! (I've tried mixing  by hand and the outcome is NOT as good - trust me.)  Add vanilla, milk, water and honey.
In a small bowl combine dry ingredients and mix well.
Add dry ingredients to wet ingredients and mix well. 
Make sure you batter is that of 'normal' pancakes.
Too thin? Add coconut flour 1/2 TBL at a time. 
Too thick?  Add water 1 TBL at a time.

Grease pan with coconut oil pour batter in pan.  Cook approximately 3 minutes until they start to bubble like the pancakes in picture #2.  Carefully flip your pancakes.  I have learned that using a thin metal spatula works best.  Cook an additional 2-3 minutes on the other side.

Serve with fresh fruit, maple syrup or honey.

Variation:
Once pancakes are totally mixed and ready to cook - add 1 cup of fruit, nuts or chocolate chips to the batter.

What the WHAT, WHAT?!
That's an oxymoron if I have ever heard one!

BUT.....aren't they things of beauty?
I mean look at them....beautifully browned pancakes.
It really makes you think you are going to be munching down on some pretty tasty gluten.

But don't be fooled, this is NOT a pancake; just eggs & bananas in pancake clothing.
Before serving to my family I made sure to warn them:
"These are not pancakes.  The texture is different.  Don't expect to bite into a pancake, but just know they are good."
(My family knows if I don't approve of something it doesn't make it to the table - and with this new Paleo venture several things have not made the cut...)

I was nervous. I watched as they all took their first bite. 
Hubby wasn't thrilled, but continued eating.
BUT THE KIDS.....the kids GOBBLED them up and ask for more!
WHAT?!?
True story. 
GOBBLED.THEM.UP!
They didn't even use syrup.
Ate them straight.
Ahhh, that warms this mom's heart.

Super hard recipe:
8 eggs
4 bananas

Toss in a blender and blend till the bananas are total mush.

Fry in coconut oil -  just like normal pancakes.

Top with Almond butter.

You're welcome. :O)

I drooled a little while typing the title - seriously - I should take  a picture of my shirt to show you, but I'm not going to because that is just gross.  Now I'm having some for breakfast - sweet potato soup, not drool. 

I made this recipe because Boy 3 had his tonsils taken out last week and there was no way I was going to let him live on popsicles alone for 2 weeks like his ENT suggested - because if one is eating popsicles, all are eating popsicles and since I don't do those high fructose corn syrup sticks anymore and 'good' popsicles are hard to find and when you do find they are super expensive and one can only make so many popsicles at a time with the limited resources one has....well, you see I could go on and on.....

Just make the soup, it will TOTALLY be worth it with or without tonsils.
And it will take you less than 30 minutes start to finish.

What you will need:
2 TBL coconut oil
1 small onion - diced
2 celery stalks
2 cloves of garlic - chopped
4 medium size sweet potatoes - peeled and cut up  (I used 2 raw, and 2 that I had previously baked) 
5 cups chicken broth
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 can coconut milk
A big pot
A pink plastic spatula for mixing
A stove top
An immersion blender

Melt coconut oil in the 'big pot' and toss in onions, celery and garlic and sauté for about 5 minutes.
Add the chicken stock, raw diced sweet potatoes,  cinnamon and nutmeg and bring to a boil.  Boil for about 15 minutes or until sweet potatoes are nice and mushy.  (This is where I added my already cooked sweet potatoes.)

Remove pot from heat and blend with an immersion blender until smooth (If you don't have an immersion blender you can use a blender).  Put soup back on the stovetop on low heat and add coconut milk and mix with pink spatula until nice and creamy.

Put soup back on the stovetop on low heat -  add coconut milk and mix with pink spatula until nice and creamy.

Yes, breakfast.

Thank you Jan over at Jan's Sushi Bar for this FANTASTIC recipe! 
This recipe is Whole 30 compliant and knocks it out of the ballpark! 

Thank you Dalia!!
You had me at:  "Would you like to come over for breakfast?"
Just looking at it made my mouth water.
After my first bite I about fell off my chair.

Dalia is one of the best cooks I have ever met.  She is AMAZING, but never gives herself much credit.  She is one of those cooks that just does it.  No measuring required, she just cooks (while bare foot, dancing & lauging!).  So this recipe isn't an exact science as I was taking notes while watching her as we laughed and talked, but I'll share with you what I do.  My ranchero sauce is not nearly as good as Dalia's.  

Ranchero Sauce - which by the way is Whole 30 approved - clean living baby! (However after the ranchero sauce all bets are off.)

4-5 cups of water
2 pablano peppers
4 medium size tomatoes
2-4 jalapenos depending on how spicy you like it
1 medium onion
1 bunch cilantro
salt & pepper to taste
Red pepper flakes to taste (only if not spicy enough for you!)

Cut peppers and onions into large pieces and then toss all ingredients (except the salt, pepper & red pepper flakes) in a pot - leaving tomatoes whole and boil the heck out of it.

Once everything is nice and mushy turn off heat and blend with an immersion blender till nice and smooth. 
Add salt and pepper to taste.  And BAM, there it is......Ranchero Sauce! 

Ranchero sauce saves in the fridge for at least a week - maybe longer I'm not sure as it never last longer than a week in my house.  Serve it over anything that needs a sauce.  :o)

To make Huveos Ranchero:
fried Corn tortillas
refried beans
fried egg
cheddar cheese
ranchero sauce
lettuce
tomato
avocado

Layer beans on fried tortilla, add fried egg, cheddar cheese & lots of ranchero sauce.  Server lettuce, tomato & avocado on the side.

Happy eating!  :o)

This tasty little treat is the perfect little salad to pop in your ice cold cooler and take to the pool! 
The longer it marinades the more flavorful it is!

I found this awesome little recipe over at The Paleo Mom. 
I'm diggin' her site.

2.5 pounds cooked shrimp
3 avocados cut up into bite size pieces
4 TBL fresh lime juice
3 TBL olive oil
1/2 a bunch of cilantro
fresh crushed black pepper

Put all ingredients in a gallon size ziplock bag & shake it up!

Green leaf or Romaine lettuce - (whole leaves)
Wrap shrimp salad in leaves...and munch away! 
You will be the envy of all at the pool.  :o)
(Especially if you have a bottle of Pinot Grigio to go along with it - sorry, that part is not paleo or Whole 30.)