Sunday, September 7, 2014

Paleo Pesto Chicken Salad

It's still hot here and last night was too hot to cook much and a salad sounded perfect. I really wanted pesto chicken so I made it easy on myself I made pesto to brush on the chicken before grilling, and added some extra EVOO to make it into a dressing.

For the pesto throw all the ingredients into a Vitamix or a food processor:

The Juice of 1 lemon
pinch of salt
3-4 cloves of garlic (I used the biggest cloves I could find, I really love garlic) 
about 2 tbsp. good organic extra virgin olive oil
about 1.5-2 cups of basil
1/4 cashews (I used cashews you could use pine nuts or walnuts too) 

Process and take out 1/3 for the chicken add about 2 more tbsp. of olive oil and put into a dressing shaker. 

Turn the oven onto 350 degrees.
Heat the grill pan or outdoor grill to medium high heat when hot brush on a thick layer of the pesto onto two large chicken breasts and put pesto side down on the pan. While the pesto side is grilling brush another thick layer on the top.  when the bottom has browned (2 or 3 minutes) flip the chicken and grill until browned. When they have good grill marks stick the pan in the oven and continue to cook another 8-10 minutes take the chicken out and cover with foil. 

For the salad I used baby spinach and baby kale and yellow heirloom cherry tomatoes but you can use any veggies and greens you want. When the chicken has rested slice and put over the salad then add the dressing and toss. If you have left over chicken don't be sad, it's great the next day :) 

Tuesday, September 2, 2014

My Fall Chia Pudding (3 minute breakfast made the night before)

Since yesterday was the start of September I am ready for all flavors fall. I love chia pudding and I have been wanting to master it especially since my kids also love it and it's the easiest breakfast ever since you make it the night before! I finally found one I am obsessed with and it's deliciously healthy!

Here's what I did: *note all flavors (cinnamon, syrup and vanilla are to taste, I did not measure so it's approximate)

1 can full fat coconut  milk (preferably from a BPA free can like Natural Value brand)
1/2 cup organic chia seeds
1 tbsp. cinnamon
3 tbsp. grade B maple syrup
2 tsp. vanilla

start by putting the coconut milk, maple syrup cinnamon and vanilla in a bowl, whisk together until combined. Then add the chia seeds and stir well. Cover and refrigerate overnight, it will be perfect to eat in the morning for a filling, protein and healthy fat packed way to start the day!

Wednesday, August 13, 2014

Paleo Cinnamon Bread

Ok, I decided since it was rainy today that it would be fall preview day at my house. I made a little twist on my amazing paleo bread. It turned out really yummy, I topped it with some Nutiva coconut spread and a little cinnamon sugar sprinkle, not paleo but it was so good! It's great plain too or with a little coconut butter maybe? Would make great french toast as well!

Preheat the oven to 350 and prepare a loaf pan like this, spray with coconut oil and line the bottom with parchment, it makes it very easy to pull the loaf out. 

4 eggs
4 egg whites
2 tsp. apple cider vinegar
4 tbsp. coconut oil 
1/4 cup grade b maple syrup

1 cup ground golden flaxseeds
1 cup of arrowroot powder
1/4 cup tapioca starch
2 tbsp. cinnamon
pinch of salt
4 tsp. gluten free baking powder

Place the dry ingredients in a bowl and mix, in a separate bowl add the wet ingredients making sure they are well incorporated. Once they are mixed separately begin adding the wet ingredients into the dry. Pour into the loaf land and cook about 25-30 minutes. 

Monday, August 11, 2014

NOT PALEO brown rice pasta with PALEO marinara (feel free to sub zoodles or spaghetti squash)

This sauce was phenomenal. So fresh and so tasty! It was NOT ideal to have a simmering pot when it was 90 degrees but it sure did taste good after!

1/4 large sweet onion
4 cloves of garlic
1 can of crushed tomatoes
1 tbsp. honey
about 1/4 cup chopped basil
EVOO or Avocado Oil

Start the pasta water, make sure it's well salted. When it's ready add the brown rice pasta.

For the Sauce:

Start by Heating a dutch oven or large sauce pan over medium high heat. Add the oil (about 1-2 tbsp.) Then put the garlic and onion into the food processor until it's fully pureed. Add the puree to the oil and begin to cook for a few minutes. Next add the tomatoes, salt, pepper and oregano. Drizzle in the honey and stir. Cook for about 45 minutes until sauce becomes slightly thick. Add the basil at the end and stir. Then using a slotted pasta spoon scoop the pasta into the marinara and toss. Top with fresh basil.

Radiantly You Product Review

So about a year and a half ago my sister-in-law introduced me to a small company called Radiantly You. I was instantly obsessed with their sunscreen. Not only did it work and smell good. it absorbed easily (not a ton of rubbing in the white zinc) and it was made with totally pure natural ingredients. This year Evelyn became a rep for the company and sent me a few new products of theirs. Same situation this time, great products, totally safe and worked great! I got to try the lavender vanilla scrub, which I loved the ingredients are: Cane Sugar, Pomace (Olive Oil), Glycerin and Essential Oils of Lavender* and Vanilla* (asterisk denotes organic ingredient) 
The Scrub worked great and smelled amazing! 

The other product I tried was the Dead Sea Face Wash. Now, I had a bit of a hard time with this (I got a couple zits at first, but my brother-in-law and my husband both loved it). I do have very sensitive skin and usually changing any product causes me a reaction, so I don't go by my reaction. The texture of this wash is awesome and the ingredient list is amazing. They are: Expeller-Pressed Coconut Oil*, Sustainably Harvested Palm Oil*, Olive Oil (Pomace), Rice Bran Oil, Aqua, Sodium Hydroxide, Dead Sea Mud, Tea Tree Essential Oil, Tocopheryl (Vitamin E)
Lastly, I tried the All-natural Counter Spray Concentrate. This stuff was wonderful especially on wood since it has orange oil in it. This was the concentrate so I recycled an old spray bottle and added the appropriate amount of water. It smelled citrusy and delicious and did a great job on both my wood surfaces and my synthetic countertops. The ingredient list for this is so pure you can't help but try it! Ingredients: Aqua, Sodium Carbonate, RY Castile Soap, Sweet Orange Essential Oil* - For those who don't know, this is Water, Baking Soda, Castile Soap, and Orange Essential Oil. SO SIMPLE. 

I hope you will give some of these products a try, especially that amazing sunscreen (and especially if you have kiddos!) I have heard great things about the toothpaste and many other products as well! 

If You're interested in any of these products you can order them here:
or you can email at
or call Evelyn at 206.653.4067

Saturday, July 5, 2014

Cashew Cream, My Current Obsession.

This has become something I literally keep in the fridge now, I have a major sweet tooth and this will satisfy it 80% of the time (the other 20% require chocolate, obviously). This is super easy to make, not loaded in calories and is super healthy and even more tasty. I have made an unsweetened version and used it in place of heavy cream in savory recipes and it works perfectly, I will blog some of those this fall when I am craving hearty dishes like that. But this is sweet and amazing especially over berries or any fruit.

Start by putting raw unsalted cashews in a bowl and cover completely with water let soak 6-10 hours in a cool place counters are fine, but not in the hot summer, so try the fridge. When they are done soaking, drain the water and put the cashews in a high powered blender, like a Vitamix with about 1/4 cup of water for each cup of cashews. To sweeten add about 1 Tbsp. of grade B maple syrup per cup of cashews and 1/2 Tbsp. of Gluten Free vanilla extract. Turn blender on and leave for about 2 minutes. Take out and store in a container in the fridge and use as you want, a little goes a long way and will totally become a staple when you want a cold healthy summer treat! 

Thursday, June 26, 2014

Paleo Bison Lettuce Wrap Tacos

My husband LOVES bison meat, and I officially love it now too. It's very lean and has so much protein! The other night my mother-in-law and I were talking about what to do for dinner and we kept throwing ideas out there and came up with this super yummy, super healthy dinner.

1 pack of ground Bison (Buffalo) meat
2 tbsp. cumin
1 tbsp. paprika
2 tbsp. chili powder
2 tbsp. oregano
1 tbsp. garlic powder
pinch of salt and pepper

homemade guacamole or avocado
1 head of iceberg, romaine or butter lettuce

1-2 sweet potatoes, any variety
1/2 sweet onion

olive oil

To make the bison:

Brown the bison meat in a hot skillet (add a little avocado oil if necessary). Once it's browned add about 1 cup of water and the seasonings (all to taste, my amounts are rough since I don't measure). Bring to a boil then reduce to a simmer stirring occasionally until the water is evaporated then remove meat.

To make the sweet potato topping:
Turn the oven to 450 degrees. Peel and dice your sweet potato and onion into about 1/2" chunks and toss with a little avocado oil, about 2 tsp. of cumin and a pinch of salt. Spread out flat on a parchment lined baking sheet and bake for about 30 minutes or until golden like the picture, I used Hannah sweet potatoes here, they are a white variety.

Once everything is done put on a clean piece of lettuce and top with guacamole or avocado and eat. It will probably fall apart but who cares!