Monthly Archives: September 2014

Spinach Pesto

How come I have not tried this before? I love pesto. Any combination of fresh basil and nuts. Add garlic or leave it out, cheese, we’ll leave that out for now, but seriously, I love the stuff. Why have I never tried making it with spinach? So I finally did. I had a half bag of spinach and wasn’t really craving a salad, so pesto it became, and boy was it yummy! Seriously, I could eat this by the spoonfuls and it is so easy!



2 C washed fresh spinach

1/3 C raw walnuts

1/2 C olive oil

3/4 tsp sea salt

Feel free to add a clove of garlic, but I didn’t, just because I didn’t feel like garlic today.


Place the walnuts in a food processor and let it process about 20 seconds. Add the rest of the ingredients. Taste and add more salt, or olive oil if you like. Serve on Paleo Pizza, Zoodles, Paleo crackers, Plantain Chips, or my new find Sweet Potato Vermicelli.


DSC_0122Spinah pesto and zoodles!  Yummy!

Chicken Fajita Bowl

Take my Fajita Seasoning, then Go to Salsa, add some grilled chicken and my Cilantro Lime Cauliflower rice, mix it all together and you have an awesome Fajita Chicken Bowl.
I grilled it on my indoor grill, but it is even tastier on a real grill. Cut the chicken breasts into chicken tender size. Then coat them with coconut oil. Sprinkle with the Fajita Seasoning and Lime and let it marinate in the refrigerator for about an hour, up to overnight. (The coconut oil will harden, no worries) I heated up my grill to medium and grilled each side about 8-10 min. Some pieces were thinner so I flipped them sooner and some where thicker and took bit longer. You just want to make sure that the juices run clear when you cut one open.

I sliced them up and placed them on the Cilantro Lime Cauliflower Rice, added the Go to Red Salsa on top and yum! A super fast delicious dinner.

I just had to add this picture. =) Even our lab wanted in on the action.

Cilantro Lime Cauliflower Rice

I must say, I have not missed rice since discovering cauliflower rice. Except in Sushi, so if I eat Sushi I am team white rice all the way, but as far a accompanying a dish, I almost like cauliflower rice better. I know that is a bold statement, but in my case, true. I love a few versions, but for starters here is a standard one that I love!


1 head of Cauliflower
1 hand full of Cilantro
1/2 lime, or more if you like more lime taste
1/2 tsp sea salt
Black Pepper to taste
2T Coconut oil
Grate the Cauliflower with a cheese grater or in a food processor. Heat the coconut oil over medium heat. Add the cauliflower, sea salt and pepper. Sauté until desired texture, about 10 minutes. I like to cook it about medium high and let it brown a little. I like the roasted flavor to it. However if you keep it medium it will be more like a steamed white rice. After it is the texture that you want it to be, add the chopped cilantro and the lime juice.

Another way to do it would be to roast the grated cauliflower in the oven at 370 for 20min. I do this if I am doing 2 head of cauliflower or more.


Baked Eggs in Salsa

One of my favorite breakfast meals is eggs and salsa. Sometimes it is just a fried egg in a pan with salsa, sometimes it is scrambled with salsa on top and sometimes it is baked in a cute little ramekin.

4 eggs
8 T of Go to Red Salsa
1 T coconut oil divided into 4
4 Ramekins
sea salt and pepper to taste

Heat oven to 350 degrees. Grease each ramekin with a little bit of coconut oil. Add 2 T of salsa into each ramekin. Make a little space in the center of each to place one cracked egg. Sprinkle with a pinch of sea salt and pepper. Bake for 20 min if you like you eggs a little softer bake for about 15 min.

Killer Fajita Seasoning


This is my favorite Fajita seasoning. Well, it may be my favorite all around seasoning. I have been known to put it on more than just chicken. I make a lot of it and store it in a jar, so it is ready when I need it. This recipe will give you enough to use once, but feel free to double, or triple it to have some extra on hand.


Paleo Fajita Spice Mix


1 T Sea Salt

1 T Black Pepper

1 T Oregano

1 T Garlic Powder

1T Onion Powder

1 T Coriander

1 T Cumin

1 tsp Smoked Paprika

pinch of Cheyenne Pepper (more if you like it spicy)

2 T Coconut Oil

Juice from 1/2 Lemon



Mix together all of the spices and set aside.  (The dry mix is what you can save and have on hand when ready to use). First add the  coconut oil and lemon juice then generously add the spice mix so that is is evenly spread and refrigerate the dish until ready to use. It is best to let marinate and hour or more, but you can use right away.

Favorite Recipe Links

I follow some amazing Paleo bloggers. They are so inspiring and geniuses in what they create. I have tested out a ton of recipes on my family. Here are some of my favorites.

Pancakes – My kids ask for these weekly. They are so similar in taste and texture to regular wheat pancakes. The Spunky Coconut.

Waffles – Another favorite. Crispy on the outside and soft on the inside.  Brittany Angell

Bit size cheesecakes – Add whatever fruit you want on top. Amazing textures. Delighted Mamma

Crepes – Taste just like a French crepe my aunt used to make. Jane’sHealthy Kitchen

Fruit By The Foot – My kids favorite and a weekly tradition to get ready for the school week. Against All Grain

Granola – So yummy with homemade almond milk. I make the one from her book, but her blog recipe is really close.  Against all Grain Granola

Bread – These are two of my favorite recipes. One is so close to a wheat slice of bread, Brittany Angell Bread,  the other is more dense by Elana’s Pantry. My mom used to make a really dark bread with lots of seeds in it and this one reminds me of that.

Pizza Crust – I have been searching for a Pizza Crust that I could actually use fulfill my pizza need. This one knocks it out of the park. Zen Belly is a genius.  My kids helped me make this pizza crust a couple of night ago. This was the result.





Agua de Jamaica

Jamaica is dried hibiscus flower. You can find it at any Latin grocery store, but at least here in Arizona a lot of main stream grocers and carry it now. Also natural food stores. Of course you can buy it in tea form, but I usually buy it in bulk and store it in a jar in the pantry. Hibiscus is high is vitamin C and just tastes great. My kids think they are drinking capri sun “juice”. =)




3/4 C Bulk dried Hibiscus Flowers

2 C Filtered water to steep the flowers

8 C to Add later.

2 T Raw Honey.  (Add more if you like it sweeter)


Place the Hibiscus Flowers and 2C water in a sauce pan and bring to a boil. Let simmer 5 min. Let sit and cool another 5 min. Strain out the hibiscus flowers and add the honey to the warm deep purple liquid. Stir in the other 8 C of water and serve over ice. You can add more honey if you like it sweeter.  You could double the recipe and  take 1/2 of the concentrated hibiscus and honey mixture and freeze it to use at a later date. Just add water.

Pescado a la Veracruzana (Veracruz Style Fish)

This on one of my favorite fish dishes. It is so flavorful and pretty, I just love the colors. I use Talapia, just because it is easy to get. However, when I travel to Veracruz and when I can find a beautiful fresh filete I use red snapper, the traditional fish of choice. It is truly delicious!



4 Talapia Filetes

1 Lime

2T Coconut Oil

1 Small yellow Onion

2 Garlic cloves

1 Large Red Pepper (Or any color you like)

2 Large Roma tomatoes

1/2 C Green olives (Manzanilla work great)

2T Juice from the green olives

2 T Capers

1 Serrano chili minced with or without the seeds depending of it you want it spicy or not. The seeds will give it some heat. Taking them out will just leave a great flavor without the heat.

2 Bay leaves

1 1/2 tsp Oregano

1 1/2 tsp salt divided

1 Handful of cilantro chopped


Wash and pat dry the Talapia filetes. Place in a glass bowl or pan and squeeze the lime juice and sprinkle salt (about 1tsp divided among all the fish)  on each side of the fish. Refrigerate 30 min but no longer than 2 hours. In the mean time slice the onions, peppers, tomatoes, olives and mince the serrano chili. In a large skillet heat the coconut oil over medium heat. Add the onions and cook until they are soft and beginning to brown about 5min. You may need to lower your heat to keep them from burning. Add the minced garlic and serrano chili and stir 1 min.  Add the red bell peppers to the pan and cook another 3 min. Add the tomatoes, olives, olive juice, cappers, bay leaf, oregano, cilantro, and the rest of the salt. Cook all together another 5 min until the tomatoes break down and the mixture is cooked through.  You want it cooked, but not mushy.

Take the fish out of the refrigerator. Rinse it off under cold water to get rid of the extra lime.  Place in a glass baking dish. Pour the veggie mixture on evenly on top of the fish filetes. Cover the baking dish with aluminum foil and bake at 375 degrees F  for 25 min. The fish should flake if you touch it with a fork. Serve the Talapia with the veggies on top. I like to accompany it with cauliflower rice, my go to salsa, and fresh avocado.