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Hot and Spicy: Chipotle Wraps

Pintrest can suck up my entire day. I look at the clock and wonder what happened to the past 5 hour—o! Pintrest! One day as I was passing away the hours, I found this delicious-looking sprout wrap. I had been searching for new meal ideas, so this one seemed promising.

We had all the ingredients we needed except the sauce and sprouts. I did tweak the recipe to ensure it met Paleo requirements, but the sauce and the wraps have proved to be a lifesaver! They can double as a snack, lunch, or dinner.

Wrap ingredients:

-Lettuce (We used bibb lettuce in place of the tortilla for the wrap)

-Meat of your choice (if you want a more “filling” wrap)

– Cilantro


– Mushrooms

– Onions

-Sprouts (I used bean sprouts because I started baking them recently because they get crunchy!)

– Any other veggies or meats you want to add to your wrap

Wrap Directions:

– Wash your lettuce

-Stuff with your ingredients!

Chipotle-Avocado Sauce Recipe (borrowed): 

– 1 medium avocado

– 1/4 cup water

– 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)

– 3 tablespoons vegetable oil (I used olive oil)

– 2 teaspoons minced chipotles in adobo sauce (from about 1 medium chipotle) (Found in the hispanic food section)

– 1 teaspoon kosher salt

– 1 medium garlic clove, smashed

Sauce Directions:

-Halve and pit the avocado, then scoop the flesh out into a blender.

-Add the remaining ingredients and blend until smooth and pourable, about 15 seconds.

-Serve immediately on wrap over veggies and meat of your choice.

Super easy and tasty!

Happy eating!


Stuffed Peppers: Paleo and Tasty!

Mommas are such helpful people, and they usually know a lot of good stuff 🙂 The new hubby and I went to dinner at another couple’s house for dinner when we first started our Paleo adventure. I had been doing really good with sticking with the ne diet, so I didn’t want to be rude and not eat something because OH NO! It wasn’t Paleo! Luckily, they made stuffed peppers (her mother’s recipe!), and I had to steal it. They were tasty, and I could make them to meet to Paleo standards! This recipe is great for having a bunch of people over because you can accomodate most people’s dietary restrictions with it.

Thanks Momma Blasingame for this recipe!


– 3 Red Bell Peppers (I usually only buy 2 if its only the two of us, but know that 1 pepper= 2 halves should you be preparing for a large group of people.)

– 1 lb Ground Beef (I buy Laura’s Lean ground beef--see the page on grass-fed meat to find out more.)

– 1/2 Cup chopped onion

-1 cup corn..can use frozen corn (I leave this out because technically corn isn’t Paleo, but it is tasty should you include it as a cheat :). )

– 2/3 cup-1 cup salsa-medium preferred (If you have the time, check out my salsa recipe. If you don’t have the time or ingredients to make your own salsa, I recommend Jack’s salsa because it also meets Paleo requirements–and its super tasty!)

-1 tsp granulated garlic

– 1 tsp cumin

-1 tsp Goya or taco seasoning (I usually opt out of this because of the sodium, and the garlic and cumin do just fine, but you can add some salt and pepper for flavor if needed.)

– 8 oz tomato sauce (I prefer to use private selection or simple truth organic–found at Publix or Kroger.)

– 1 cup cheddar cheese-grated (Obviously, this is NOT Paleo, but if you have peeps over you can sprinkle cheese on half of the peppers and leave the other half naked.)

– Rice of your choice as a side dish (Again, NOT Paleo, but not everyone you have over to eat may eat what you eat. Rice serves as a good side dish for those who eat it–just a thought!)


– Cut onions finely

-Brown meat and onions in a saute pan. Drain grease

-Add corn, seasoning, salsa and tomato sauce. Allow to heat through. Taste and add more of anything you please.

-Cut the tops off the peppers, then cut in half length-wise, and take the seeds and ribs out.

-Place halves in shallow baking dish. Divide the meat filling and fill the halves.

-Bake at 425 degrees for 20 minutes covered with foil.

-Uncover and place grated cheese on each half ( as needed/wanted), bake an additional 5 minutes.

-Serve over rice (or side dish of your choice).

Enjoy and happy eating!!

Got a sweet tooth? Try paleo chocolate chip cookies

When you have a big ol’ sweet tooth like I do, giving up tasty treats loaded with sugar and carbs was really difficult. I had to find a substitute for my ice cream and chocolate habit. If the cavemen (which the paleo diet is based upon) knew about ice cream and chocolate chip cookies, I bet they would have eaten them!

I was lucky enough to find a recipe for tasty, healthy chocolate chip cookies that are diary free, gluten free, and soy free. I know you are thinking these are probably the worst cookies ever, but they actually are pretty dang tasty! Although they aren’t going to be oh-so-gooey-soft in the middle (you know the cookies I’m talking about), they still fill the chocolate/sweet void in my life!

The original recipe  technically qualifies the cookies as vegan cookies, but they also meet all paleo requirements as well.


– 2 cups almond meal/flour (some other recipes call for coconut flour, but I’m only brave enough to try almond flour.)

– 1/4 coconut oil, softened (non-vegans or non-paleo eaters can use butter–I’ve tried both, and they both taste good.)

– 3 tablespoons pure maple syrup (I was able to find organic, pure maple syrup without any preservatives or additives in it at Kroger. You could also try to find local honey, as most of those will not have preservatives either.)

– 1/4 tablespoon sea salt

– 1/2 teaspoon baking soda

– 2 teaspoons vanilla extract (Once again, you can find pure vanilla extract without any preservatives at …. you know where! Kroger!)

– 1/2 cup dark chocolate chips (Enjoy Life chocolate chips are available in the organic section of most grocery stores. These chocolate chips are dairy, soy, and gluton free. This store directory also can help you find stores near buy that sell these chocolate chips in your state. Also, you can probably get by with 1/4 cup instead of a 1/2.)


-Preheat oven to 350F.

-In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil, maple syrup and vanilla extract and mix well. (You need to use a spoon to do this and not an electric mixer; I found hand mixing works best.)

– Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. (Do not use an ice cream scoop as the original recipe’s pictures indicate–this will cause your batter to crumble. Use either a normal spoon or wash your hands and get dirty in the healthy batter!)

– Bake at 350F for 8-9 minutes, until the edges are golden brown. (Make sure you watch the cookies. I don’t know if I have a super oven, but my cookies usually only take about 6 minutes to get brown.)

-Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature. (It does take a few minutes for the cookies to “mesh” once they are out of the oven, so just try to be patient!)

Happy eating!!

Veggie Wrap: Quick, easy, healthy

Mr. Paleo went out the window for my bachelorette celebration this past weekend, but I’m right back on track today. In fact, I wanted to re-create a spinach wrap I had Friday night. Although, I did break the rules and had a wrap with flour in it, my toppings all met the Paleo requirements (don’t judge!). However, I wanted a wrap for lunch, but I seriously need to visit the grocery store–what do I do?!

Well! I created my own veggie wrap! It was quick, easy, and met all the paleo requirements!

Ingredients (use what vegetables/meats you have–my fridge is running a little low right now)

– 2-3 pieces of lettuce (Bibb lettuce is best for wraps, but I used hearts of romaine and it worked fine too!)

-veggies (fresh or cooked–I used cucumbers, tomatoes, and mushrooms)

-olive oil (could use coconut oil)


– I sauteed the tomatoes and mushrooms in the olive oil for about 5 minutes (or until browned)

– Wash lettuce/cucumbers, etc.

-Place the cut cucumber and cooked veggies on the lettuce! I used a “top” and “bottom” piece–so it was more like a sandwich than a wrap.


Happy eating!

Homemade Salsa…tasty and good for you!

Salsa and chips is what I believed a semi-healthy go-to snack, but if you read the ingredients on most salsas you will see I was wrong. As I mentioned in my crock pot chicken post, “Jack’s Salsa,” which you can find at Kroger and Publix, doesn’t have any preservatives and is the freshest salsa I can find…besides making my own.

The only thing about making your own salsa is you need to plan your plans for the week accordingly because the salsa will only be good for 1-2 weeks (seeing as you are using all fresh ingredients without any preservatives). Also, make sure if you aren’t planning to use all the salsa at once that you have a cleaned jar (I used a mason jar) with a lid to keep it in the fridge.


– 3, 16-oz canned tomatoes (You can find organic ones at Kroger.)

– 3/4 cupped chopped cilantro (I had to use a mix of fresh cilantro and dried cilantro, and it still turned out fine.)

– 2 small Jalapenos (I used 1 big one, and it was plenty. You can use other peppers too; it just depends on how spicy you want the salsa.)

-1 small onion

– 1 small clove of garlic chopped very fine

– 2 tsp fresh lime juice

– 1 tsp chili powder roasted

-1 tsp ground cumin or cumin seeds roasted

– 2 Tbsp balsamic vinegar

-salt (if needed)


– Put 2 cans of tomatoes in blender and chop until desired consistency. Pour into a large bowl. (This is where you make the salsa your own. I don’t really prefer chunky salsa, so I puree mine longer than most, but feel free to again make it your OWN!)

– Put remaining can of tomatoes in the blender. Add cilantro, jalapenos, (any other peppers you want), onion, and garlic in blender. Chop well and add to the bowl.

– In a skillet, roast chili powder and cumin together until the color turns darker (not too long though…this takes 2-3 minutes max.) When done, add to the bowl.

-Add lime juice and balsamic vinegar (and salt if needed). (I did add a pinch of salt for taste.)

– Mix well and pour into jars! (Be sure you keep it in the fridge, and let it chill before serving.)

Happy eating!

Don’t have time to cook? Crock pot chicken to the rescue!

The best thing about cooking food in the crock pot is that you can multitask while you cook. Usually I have other errands, chores, phone calls, e-mails, grad school work, etc. to complete in addition to cooking a tasty and HEALTHY meal. These are the days I depend on the crock pot. Also, crock pot dishes are usually excellent to have if you are having a bunch of people over: pork loin, chicken, vegetables…just throw it all in and ta-da! Instant party!

I’ve found that while eating at Mexican restaurants is relatively inexpensive, I feel like poo after I have to roll out of my chair to the car. The solution to this problem: shredded chicken tacos (in the crock pot of course!) This is probably the easiest recipe and dish to make…seriously! You could be the worst cook in the world and not mess up this recipe.

The original recipe  does provide purty pictures as to how each stage of preparation looks, but for this dish you really don’t need visuals to know if you are doing it right or not. However, just in case you need to know what I crock pot looks like while cooking the chicken with the lid on, I have provided a visual below 🙂


  • 2 boneless, skinless chicken breasts (rinsed in cold water)– (I cut my (range-free, no antibiotic) chicken breasts (from Kroger)  into smaller chunks in order for it shred easier and cook a little bit faster. Also, I use between 4-6 chicken breasts, but I have a HUGE crock pot…so you be the judge of this. We had friends over ,and I did 18 chicken breasts and was still a success)
  • Chopped onion (optional)– (If you use chopped onion, cut them smaller than shown in the picture. Otherwise, you may end up with a mouth full of onion instead of chicken.)
  • Chopped green pepper (optional)–( We don’t like nor buy green peppers, so this is totally up to you!)
  • 1 packet taco seasoning– (The downfall to taco seasoning is that is super high in sodium. You can use cumin and garlic powder to get the same taste…much better for you too! Also, paleo approved!)
  • 16 ounces salsa (that’s 2 cups, if you’re using a larger bottle)– (If you are trying to meet paleo requirements, do not use store-bought salsa. See my salsa post for how to make realllllly tasty homemade salsa that meets paleo requirements. However, if you do not have the time or energy or ingredients to make salsa, I would suggest “Jack’s Salsa” instead. It is the freshest salsa, and it is preservative free. You can find it in the cheese/hummus section of Kroger or Publix.)
  • Flour tortillascorn tortillas, or taco shells– (Again, depending on how paleo you want to be, this would be optional. I use lettuce instead of taco shells or tortillas. I end up with a shredded chicken salad pretty much.)
  • Toppings (optional): lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.– (Again, here’s where you may it your own! Everything listed above, except cheese, is paleo!)


– Place a crock pot liner in the crock pot. This will mean a quick and easy clean up! Just be sure you don’t puncture the liner.

– I put a dab of olive oil in the botton of the crock pot and then add the chicken breasts, onion, and green pepper (optional).

– Mix the seasoning (or cumin and garlic powder) with the salsa and pour over the chicken. If you want to add water you can (but not too much) because the chicken will produce enough juice to keep it tender.

– Now cook the chicken! The original recipe says on high in the covered crock pot for 4-6 hours and low 6-8 hours. I don’t know about anyone else’s crock pot, but mine usually takes 4-5 hours on low–maybe! You will need to check the chicken every so often to make sure you don’t end up with mexican chicken soup.

-You will know the chicken is ready when you can easily shred it with a fork, or a plastic spatula as my significant other tried last time. (I would suggest shredding the chicken on a cutting board and putting it back in the crock pot unless you are going to eat it right away. Most crock pots have a “warm” setting; this will keep the food warm without continuing to cook it. )

-Finally, serve it up with your toppings of choice! Enjoy!

Happy eating!

Paleo Spaghetti: adventures with zucchini noodles

Before I started the paleo diet, I ate pasta maybe once a week or once every other week. However, as soon as my body knows it can’t have something, it wants it! I was craving for pasta–or a pasta-like substance. I then discovered you can have pasta dishes while on the paleo diet; you just have to switch up the ingredients a bit!

Although, I used the recipe found below, you can use your favorite pasta/spaghetti recipe and replace the noodles with zucchini. Also, while I was researching pasta options, some suggested to used butternut squash spaghetti. I haven’t tried this, but if someone is successful with it let me know! 🙂

The original recipe also called for the zucchini to be cut into julienne strips; I had to research this, and I found while you can use a mandolin cutting device (which has a super sharp and scary blade, and was not effective for me) or you can simply refer to this youtube video about how to cut food into julienne strips with a good kitchen knife (takes a little more time, but super easy!).


1 tablespoon olive oil or coconut oil (I used olive oil because it is cheaper, and I didn’t have coconut oil at the time)

2 large zucchini, cut into julienne strips (Depending on the number of people you are serving, I would say to use 3-4 or even 5 zucchini because just imagine how much pasta you serve when making spaghetti. I bought organic zucchini at Kroger that were relatively inexpensive, but I found the non-organic zucchini were larger and may work better.)

1 tsp garlic, minced (Easy enough…just keep garlic on hand)

3 to 4 tablespoons fresh basil, chopped (Again, easy enough. Keep basil–as a staple spice on hand–or I’m trying to keep a basil plant alive so I have it fresh….its not looking too good right now.)

1 pound ground chicken, turkey, or beef (grass-fed preferred)– (I was able to find grass-fed ground beef at Kroger–love me some Kroger–for about $5 a pound, and it was fresh and tasty too! Laura Lean is the brand, and they also do grass-fed chicken as well.)

2 cups Homemade Veggie Tomato Sauce (I do not have the time, energy, or bank account to make the original recipe’s homemade sauce. I may try it when I have free time and extra money, but I bought an organic tomato sauce at…..you guessed it! Kroger! Only $.59 a can! Again fresh and tasty!)

Additional fresh basil for topping pasta (As long as my basil plant is living)


-Heat oil in a skillet over medium-high heat.  Place zucchini and garlic in skillet and heat until zucchini is slightly softened.  In the last 30 seconds toss with fresh basil. (This does not take long at all! You will need to watch the consistency to make sure you don’t over cook it.)

-In a separate skillet cook meat of choice until cooked through, making sure to crumble into small pieces.  Once meat is cooked through mix in tomato sauce and stir to combine. (At this point, you could add any additional tasty treats you want like mushrooms–yum!)

– To plate dish, place zucchini “noodles” in bowl or plate and then top with meat sauce and sprinkle with additional basil.

Happy eating! Hope this cures any pasta cravings you may have!