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Recipe – Roasted Garlic Cauliflower Mash

Ok, I confess. I MISS MASHED POTATOES!! I used to love making them with the requisite cream and butter, leaving just a bit of texture so as not to turn them into library paste. Since going Paleo many moons ago, and the other dietary restrictions that I’m supposed to follow for optimum health, I can no longer eat this bowl of happiness. I took to eating mashed cauliflower, but when we were coming up on Thanksgiving this year, for some reason I just couldn’t stand the thought of plain cauli-mash. So I thought, “why not roast the cauliflower?” Poking around online, I found that PaleOMG had already tested this out, but also did the bonus move of roasting a head of garlic to put in there. SCORE!

I found that you can take or leave the coconut milk as it didn’t add that much to this. It was mostly for the purpose of added fat and to give that tiny bit of “mouth feel” to the mash. You can add more olive oil or simply add water or stock to it. On a side note: with the stock add rather than the coconut milk, I found this worked reasonably well as a dip for veggies (think roasted garlic hummus).


Roasted Garlic Cauliflower Mashed Potatoes

1 head of cauliflower
1 head of garlic
1 tablespoon olive oil
2-3 tablespoons canned coconut milk (ed – optional. Sub in water or stock if desired)
salt and pepper


1. Preheat oven to 400 degrees.

2. Chop up your cauliflower into small florets and place in a large baking dish to roast.

3. You’ll also need to roast your garlic, so cut off the end of your head of garlic to show the cloves. Sprinkle a bit of olive oil on the head of garlic then wrap foil around it.

4. Place your cauliflower and foil packet in the oven to bake for about 30-35 minutes.Once everything is roasted away, remove from oven.

5. Place roasted cauliflower in your wonderful food processor along with roasted garlic cloves. To get the cloves from the head of garlic, just squeeze them out or use a fork to pull them out.

6. Turn food processor on, pulse until garlic and cauliflower begin to become a paste, then add olive oil and coconut milk/water/stock to help form your preferred texture. If you want it a bit smoother, add a little more of your preferred liquid. Just play it by ear.

7. Add salt and pepper to taste.

8. Consume.

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Recipe: Basil Chicken “Alfredo”

Hey guys! It’s been a busy time here in the Jones household, but I really wanted to share this recipe. I found this one while looking up some “paleo meal plans”. Yes, even I get bored eating Paleo and go digging for new inspirations. The original recipe calls for spaghetti squash. If you have the time, it’s a great “pasta” substitute, however, I was short on time. For those of you not Paleo, feel free to use regular or gluten free pasta. This was on a sample menu from eMeals.

Basil Chicken Alfredo

3 tablespoons olive oil
1 cup chopped white onion (or half a large onion)
2 tablespoons minced garlic
2 tablespoons chopped fresh basil
14 oz can coconut milk
1 teaspoon kosher salt
1 teaspoon pepper
1 rotisserie chicken, shredded

Either 1 roasted spaghetti squash or 3-4 zucchini, peeled and grated/peeled/spiralized into noodles.

Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook 4 minutes or until softened. Stir in basil and coconut milk. Bring to a boil; simmer 5 minutes or until slightly thickened. Stir in salt, pepper and chicken. Cook until thoroughly heated. Turn the heat to low and add the noodles. If using zucchini, let cook for a minute or two to soften the “zoodles” to al dente.

Serve with a side of steamed veggies or a salad.

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Recipe – Pad Thai, Beth style

Made an insanely easy version of Pad Thai today. I’d really been wanting some but many of the recipes I found just weren’t what I was looking for. For example – I don’t like anything that smacks of a satay sauce (read nut butters) in my pad thai. Um, no. I understand the sprinkling on at the end, but not adding nut butter to the pad thai sauce. Lots of others just seemed horribly complicated or unbalanced in some way.  I kept thinking to myself, this can’t be that hard. Street vendors can churn and burn this stuff! I finally found a great reference <> for “authentic” pad thai.  What he said about the sauce made total sense. You need that balance of sweet, salty, hot, sour, and umami. Sadly, my tamarind paste was way out of date, so I couldn’t use it, but limes made a reasonable substitution. I didn’t feel like gaffing with cayenne pepper, so the sriracha came out of hiding.  So here’s what I came up with. This has been modified for my own tastes/allergies, however, feel free to add in a couple eggs and bean sprouts. I also strayed from the path and added more veggies in there by way of finely minced spinach and veggie “noodles”.

2013-07-04 15.14.51

Pad Thai – Beth style


  • 1/4 cup lime juice (or tamarind pulp/concentrate if you have it on hand)
  • 1/4 cup coconut amines (or GF soy sauce, or even regular soy sauce for those not needing GF)
  • 1/4 cup (scant) fish sauce (start with 2 Tbsp and add from there, to taste – it’s easier to add than take out)
  • 2-3 Tbsp sriracha (less if you don’t want it so spicy)
  • 2-3 Tbsp Palm sugar or honey (a bit less if you use white sugar or brown sugar)

Pad Thai base:

  • 2-3 Tbsp coconut oil (or oil of choice)
  • 1 lbs ground turkey or chicken
  • 1 onion, finely diced
  • 1/2 cup green onion, sliced thin
  • 6 cloves of garlic (more or less to taste – I love garlic)
  • 4 cups spinach, minced in a food processor or blender
  • sweet basil (or thai holy basil if you can get it), julienned
  • 1-2 zucchini, cut with spiralizer or wide flat noodles made with a peeler (feel free to use spaghetti squash, or regular rice or kelp noodles for GF)
  • 1/2 cup or more shredded carrots
  • cilantro (optional)

Bang out the sauce first. Add all the sauce ingredients to a small saucepan and heat up until sugar/honey is dissolved. Remove from heat. Taste and adjust accordingly. The idea is to balance all the elements, but play with it to suit your own tastes. Set aside.

Add oil to a large pan or wok.  Heat the oil and add the finely minced onion. Cook for 30 seconds or so, then add the ground chicken and garlic. Cook the chicken until there is no pink. Towards the end of the cooking of the chicken, add in the green onions and spinach. Heat through. Then add 1/2 cup-1 cup sauce. Add in the noodles. Heat through. Then add the basil in the last minute of cooking. Serve warm.






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Recipe: Devil’s Chicken

This recipe goes back a ways for me. One of the first things I learned to cook way back…

Devil’s Chicken
3-4 lbs chicken (thighs or breasts, or even a whole chicken cut up)
2-3 Tbsp Tabasco (or to taste)
Juice of 2 lemons (or you can use 1 Tbsp lime juice and 1 1/2 tsp dried lemon peel)
1 tsp lemon zest (if using fresh lemons)
1 Tbsp black pepper
1 tsp salt (or to taste)

Mix all of the ingredients together in a ziplock bag. Marinate chicken for at least two hours. Grill chicken on a grill or broil on high 5 inches below the heat for 15 minutes. Turn and grill/broil another 10-15 minutes or until chicken is cooked through.

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Recipe: Moroccan Breakfast Mash

This recipe comes courtesy of NE Spahten Eryn Souza Schlosser. who found it on Paleo Periodical. Take it away Eryn…
Hi Everyone! I was asked to post this recipe on another page so I figured I would post here as well 🙂
Here is one of my favorite recipes for a pre-workout meal or breakfast before a busy day. This recipe makes quite a bit. A little goes a long way portion wise. I can get between 3 and 4 meals out of this depending on the size of the sweet potatoes. Side note- if you are not familiar with the spices try them. They are delicious! If you would rather not I find “All Spice” worked very well. Also, I prefer to use regular coconut milk for this recipe. I find the “cream from the top of the can” this calls for doesn’t thin it out quite enough for my personal preference. Any questions let me know. Enjoy! 🙂

Moroccan Breakfast Mash
– 1 red-fleshed sweet potato, peeled and diced
– 1 plantain (or banana, but it will be sweeter), diced
– 1/4 cup coconut cream, skimmed from top of can
– 2 Tbsp. coconut butter (or 1 Tbsp. coconut oil or pastured butter)
– 1/2 tsp. each cinnamon and ground turmeric
– 1/4 tsp. each ground ginger and ground cardamom
– pinch of salt (unless you happen to be using salted pastured butter)
Topping Options: chopped pistachios or walnuts, diced dried apricots and/or dates

1) Put sweet potato and plantain pieces in a steamer basket over water and steam until soft (stab with a fork to test), about 8 minutes. This can also be done in the microwave—add a little water and zap for about 8 minutes.
2) Pour sweet potato and plantain pieces into a heatproof bowl. Mash with a fork until desired consistency is reached. If you prefer a smoother texture, you can also whirl it up in the food processor. Then add the rest of the ingredients and stir together until combined.
3) Serve with whatever toppings you please. Enjoy!

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Recipe: Buffalo Chicken Lettuce Wraps

The base of this recipe came from Practical Paleo, by Diane Sanfilippo. It was her buffalo chicken lettuce wraps recipe. In and of itself it’s a great recipe, but I felt the need to pump it up a little. I researched various BBQ sauces and honey BBQ sauces and put with her spices and garnishes. The results were fantastic! This is also a QUICK one to whip up. Perfect for a warm day when you don’t want to heat up your kitchen. I like the suggestion of using chicken thighs, but feel free to sub in chicken breasts, turkey or whatever protein you have on hand. You can also use something like Tabasco or Frank’s Hot Sauce for this, but I didn’t have any on hand. 🙂

buffalo chicken

Buffalo Chicken lettuce wraps
(This is double her recipe – I had 2 lbs of chicken on hand. So everything here is doubled up)

– 2 lbs chicken thighs
– 4 tsp Chipolte pepper
– 1 Tbsp garlic powder (original calls for 1tsp – not nearly enough for this house)
– 1 tsp onion powder
– salt and pepper, to taste
(My adaptations)
– 2-3 Tbsp honey (more or less. Free poured this)
– 2 Tbsp cider vinegar (free pour so this is a guess)
– 1 Tbsp maple syrup
– 1 tsp smoked paprika
– 2 Tbsp olive oil + 2 Tbsp olive oil or coconut oil, divided
– Romaine lettuce or Boston Lettuce (really any lettuce that can hold stuff)
– grape tomatoes
– avocado, diced
– green onions diced
– (non paleo folks break out the blue cheese dressing)

Slice the chicken into 1/4 inch strips. Toss into a bowl or a ziplock bag. Add the spices, and if using, the honey, vinegar, syrup paprika and olive oil (this oil is purely to help the spices spread and stick).

Heat up remaining oil in a skillet over medium heat. Put the chicken into the skillet. Cook for roughly 5-10 minutes (stirring occasionally) or until chicken is cooked through.

While chicken is cooking, prep your garnish and lettuce leaves. Serve the chicken in the lettuce cups, garnish as desired.

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Recipe: Paleo pancakes, two ways

One of the things I sort of miss being Paleo is waking up to a nice lazy Sunday breakfast. Remember those? Pancakes, bacon or sausage, eggs, toast and juice and limitless coffee? We didn’t have them often but it was nice when we did. I woke up Easter morning wanting such a breakfast. Now this gets interesting, as I don’t eat grains, limit sweets in the AM and have the egg allergy. So what’s a cook to do?

Go to Google, of course. 🙂

I found this great recipe from Eat the Cookie for vegan blueberry pancakes. Now I had some problems with the recipe as written (mostly my fault) but it’s a sound recipe. The writer gives a vegan, and non vegan version. I took it a step further. I decided to make them with chocolate protein powder and banana to see if I could make them closer to what I wanted in a pancake (lighter). Still no egg and these turned out extremely good. We ended up with roughly 8 pancakes, using a 1/4 cup scoop. Your servings may vary.

Vegan Blueberry pancakes (as written on the blog)

1/2 cup almond meal
1/4 cup (scant) flax meal
1/3 cup protein powder or coconut flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp stevia powder or 1 tbsp maple syrup
1/4 tsp salt
2/3 cup warm milk of choice
1/2 tsp almond extract
1 tsp vanilla extract
1 cup frozen blueberries (keep ‘em frozen until i say!)

1. combine all wet ingredients in a small bowl.-not the blueberries!
2. separately, combine all dry ingredients in a large bowl. -not the blueberries!
3. combine the wet and dry, and allow to sit for a few minutes. the batter should be a little thick, you’ll want to scoop it out of the bowl, not pour. -still, wait on the blueberries.
4. heat a skillet over medium heat, and add a small amount of oil to the pan. once the oil shimmers, your pan is ready.
5. use a ladle or measuring cup to scoop out some batter. pour it onto the skillet, and top with a small handful of blueberries. allow to cook for a few minutes, flip when the bottom is set.
these will turn out a beautiful, crisp on the outside, moist and crumbly on the inside pancake.
6. top with hot blueberries, coconut cream, and maple syrup.

Now for the modified version:

Chocolate Banana Protein pancakes

1/2 cup almond meal
1/4 cup (scant) flax meal
1/3 cup protein powder
1 Tbsp coconut flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp stevia powder or 1 tbsp maple syrup (optional)
1/4 tsp salt
1 really ripe banana
2/3 cup warm milk of choice (I used canned full fat coconut milk)
1 tsp vanilla extract

1. combine all wet ingredients in a small bowl. Banana counts as a wet ingredient here.
2. separately, combine all dry ingredients in a large bowl.
3. combine the wet and dry, and allow to sit for a few minutes. the batter should be a little thick, you’ll want to scoop it out of the bowl, not pour.
4. heat a skillet over medium heat, and add a small amount of oil to the pan. once the oil shimmers, your pan is ready.
5. use a ladle or measuring cup to scoop out some batter. pour it onto the skillet, and allow to cook for a few minutes, flip when the bottom is set.
6. Plate up and top as you wish.

Serve with some additional protein to make a complete Paleo breakfast.

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Recipe: Homemade Baked Ziti with Ground Turkey

This recipe comes courtesy of resident Spahten Katie Webber, and I have to admit this one looked good! She included the photo and all calorie/macro info for this recipe as well. (Thank you!!) This isn’t Paleo, but definitely a healthy recipe that I can see going down well with kids. So now on to Katie’s recipe!


Homemade Baked Ziti with Ground Turkey

16-20oz 99% lean ground turkey
15oz Fat Free Ricotta Cheese
12oz box of Smart Taste Penne
½ Cup of Egg Beater (or egg whites)
1 cup Parmesan Cheese (you can use mozzarella cheese if you want)
1 cup Ragu Light (No Sugar Added Tomato & Basil)
2.5 cups Hunts Premium Pasta Sauce (No Sugar Added)
Spices to taste

1. Preheat oven to 400 degrees; lightly spray a 13×9 casserole dish with cooking spray
2. Cook Pasta al dente according to the box, while browning the turkey in a frying pan (I sprayed
a little olive oil spray into the pan first because there is not enough fat in it to prevent it from
sticking) I also added some spices to the turkey to give it some flavor.
3. In a large mixing bowl combine ricotta cheese, ¼ cup parm cheese, and egg beaters until pretty
well mixed. Add in the pasta and mix well.
4. Layer the bottom of the pan with 1 cup of sauce. Layer the pasta/cheese mix over top of that
and spread it as evenly as possible.
5. In another mixing bowl combine ground turkey with the remaining 2.5 cups of sauce (add spices
if you wish). Mix well and then layer on top on the casserole.
6. Sprinkle the remaining 3/4 cup of parm cheese over the top
7. Cover with aluminum foil and bake for 20 mins
8. Uncover and bake for an additional 10 mins
9. Makes 8 Servings

These are the ingredients I had at my house at 12am so that is what I used, but you could probably use
Mozz cheese and any kind of sauce. Here are the nutrition facts for my dish:

334 Calories
4 g fat
.25g saturated fat
48 g cholesterol
815.6 mg sodium
45.2g carbs
6g fiber
10.2g sugar
28g protein

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Recipe: Simple Bacon and Spinach Stuffed Chicken

This recipe came from that fabulous Corrine Giordano of the NE Spahtens. She said she found this one from PaleOMG, which is a fantastic site. I peruse her recipes often for inspiration myself. Corrine has taste tested this one and said it has become a favorite in her house.

Simple Bacon and Spinach Stuffed Chicken
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins
Serves: 4
  • 4 chicken breasts, butterflied and pounded flat
  • 6-8 ounces of button mushrooms, roughly chopped
  • 5 strips of bacon
  • 4-5 cups fresh spinach
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  1. Preheat oven to 350 degrees.
  2. Butterfly your chicken. I’m not totally sure how to butterfly a chicken breast but I cut mine in half, then placed plastic wrap on top of the chicken and pounded it until it was flat. Do that, it works.
  3. Then place a large skillet over medium-high heat.
  4. Add the five strips of bacon and cook on both sides until crispy, then place bacon on a paper towel to soak up the excess fat. When cooled, dice up the bacon.
  5. Pour out the excess fat from the bacon, leaving behind about 3 tablespoons in the pan.
  6. While the pan is still over medium-high, toss in the garlic cloves then add diced mushrooms.
  7. Sprinkle in a bit of salt and pepper on the mushrooms.
  8. Once mushrooms have begun to soften, add the spinach and a bit more salt and pepper.
  9. Cover and let steam until spinach has begun to wilt. When the spinach has wilted, remove the pan from heat and add in diced bacon. Mix with mushrooms and spinach until well combined.
  10. Place mixture into the middle of your butterflied chicken, fold chicken over to make a little “pocket” and use a two toothpicks to keep it closed while cooking.
  11. Place stuffed chicken breasts on a parchment lined baking sheet and put in oven to bake for 18-20 minutes or until there is no longer pink in the chicken. The time will range depending on how thin you pound the chicken. It may take a bit longer.
  12. Love moist chicken. Don’t overcook it, don’t you do it!
  13. Don’t eat the toothpick. Duh.
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Recipe: Crab cakes/Fish cakes

I’ll admit I was never a huge fan of fish cakes til I tried this fish cake recipe from Mark Sisson. Even Paul and the mini-man will eat these. Mine are slightly more crumbly as I don’t use egg (flaxseed and water are the go to there) but overall they are still quite good.

For those looking for a crab cake recipe, Sarah Fragoso has the best one here:

Everyday Paleo Crab Cakes
1 pound crab meat (I used Chicken of the Sea “fresh” canned crab from Trader Joe’s. Yes fresh is best but when made into crab cakes, this worked just fine!)
2 tablespoons finely diced red onion
2 tablespoons paleo mayo (not the red pepper mayo but just the plain mayo)
1 teaspoon crushed garlic
salt and pepper to taste
1/8 teaspoon of chipotle powder
1 egg
2 tablespoons coconut flour (or enough to make the mixture stick together)
2-4 tablespoons coconut oil
Shredded green cabbage for garnish
Lemon wedges for garnish

Now I own I’ve not tried the crab cakes personally. It’s tough trying to find decent crab meat that is not outrageously expensive. So here’s where the fish cakes come into play.

Fish Cakes
(from Primal Blueprint Cookbook by Mark Sisson)

2 cans 14 to 15 oz  wild caught salmon or tuna (drained and flaked. If you can’t find the big cans, 4 small 5 to 6 oz cans work well)
2 eggs, beaten (if egg free, 2 Tbsp ground flax seed and 6 Tbsp hot water)
¼ cup finely minced onion or scallions (I usually use scallions or shallots)
1 tsp garlic powder
2 Tbsp chopped parsley or dill (I use parsley)
1 tsp mustard (this can be regular mustard or dijon mustard)
½ tsp sea salt
fresh ground black pepper
roughly ¼ cup of coconut flour. You may need more or less to get these to bind together. If you are using the egg-free option, you will certainly need the ¼ cup up to a ⅓ to bind together.
coconut oil for frying

Place the drained fish in a bowl and flake with a fork. Add eggs (or flax), onions, herbs, mustard, salt and pepper. Mix well, using a spoon or hands. Form into 4 to 5 patties. about 3 inches in diameter.

Heat the oil in a heavy skillet.  Place patties in the skillet  Cook until browned on one side, about 5 to 7 minutes, then *carefully* flip to cook the other side.  If making multiple batches, keep cakes warm in a 225 degree oven on an oven safe plate or pan.