Recipe by @eatwell101


I’ve been obsessed with using zoodles in place of regular noodles and my belly has been so happy!!


1 1/4 lbs (450g) sirloin steak cut into small cubes

4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)

1 tablespoon olive oil

3 tablespoons butter, divided

2 teaspoons minced garlic

1/4 cup (60ml) beef or vegetable broth

1 tablespoon minced parsley

1 teaspoon fresh thyme leaves

Juice of 1/2 lemon


1/4 cup soy sauce (or coconut amino for paleo)

1 tablespoon olive oil

1 tablespoon hot sauce (we used Sriracha)

Fresh cracked black pepper, to taste

Juice of 1/2 lemon

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.

3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.

4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.

5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Add the zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately. Enjoy!

Passover 2019 The Complete Menu


This was one of my best Menus yet! (Just hover over each item and click!)


Mint Spinach Dip and Matzoh Crackers

Makes about 2 cups

1 large bunch spinach, washed and roughly chopped

1 1/2 cups lebneh (Middle Eastern yogurt — if unavailable, substitute Greek yogurt)

1 clove garlic, pressed or crushed

1 handful fresh mint, coarsely chopped

Salt and pepper

A few spoonfuls olive oil

Bring a large pot of salted water to a boil, and have a strainer at the ready in the sink. Add the spinach to the pot and cook for a minute or so, until it turns bright green and softens. Pour out into the strainer, then rinse with cold water to stop the cooking. Press it against the strainer to wring out as much water as possible.

Mix the blanched spinach with the lebneh, garlic and mint. Add salt and pepper to taste. Spread into a serving dish, top with a drizzle of olive oil and serve.


Main Courses:

Dessert : Have your guests bring it :)


Healthy Home Made Almond Joy


  • 1 1/4 cups unsweetened shredded coconut 

  • 1/3 cup virgin coconut oil or other coconut oil that is solid at room temperature

  • 2 tablespoons honey

  • 1/2 teaspoon real vanilla extract

  • 12 toasted almonds

  • 3 1/2 ounces dark chocolate chips

  • 1 tsp flaxseed

  • 1 tsp chia seeds


  • Spray 12-cup mini muffin pan with ghee or oil

  • Add shredded coconut to a medium bowl.

  • To a saucepan over low heat add coconut oil and honey; cook and stir just until coconut oil has melted. Remove from heat and stir in vanilla. Pour mixture over flaked coconut and stir until thoroughly coated. Mix in flaxseed.

  • Spoon coconut mixture evenly into prepared pan, pressing firmly to compress. Top each one with an almond

  • Place chocolate in a double boiler or glass bowl over simmering water; stir constantly until chocolate is melted and smooth. Remove from heat and mix in chia seeds.

  • Spoon melted chocolate over each candy, gently spreading to the edges with back of spoon. Refrigerate for at least 1 hour, until chocolate and coconut mixture are firm. If desired, lightly sprinkle the top of each bite with flaky sea salt. Serve. 

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Pesto Egg “Waffles”

This breakfast is To Die For! I know this picture isn’t fabulous (I’m definitely NOT a professional photographer!)

SO what is it?

Pest egg waffles topped with kale chips and avocado. Served with vegan sausage and (air) fried sweet potatoes!


So here’s how you make it: (I am NOT a measurer so …)

  1. Crack an egg into a bowl and add a splash of water . Mix in a squeeze of pesto

  2. Pour into waffle iron -one egg per side- ( I have had this iron for a bazillion years and it still woks perfectly. And it’s CHEAP!

  3. let cook about 5 minutes

  4. Put a handful of kale in the airfryer 5 mins on 400 ( I am OBSESSED WITH MINE get it at amazon HERE )

  5. Slice sweet potatoes and toss in a ziploc w some avocado oil, garlic powder and pink sea salt.

  6. When kale is done put potatoes in airfryer. 400 5 mins, then flip them and cook another5 mins.

  7. Remove, and put the sausage in the air fryer.

  8. Top it all with Trader Joes avocado dressing.




Paleo Pumpkin Banana Bread

Easy and delicious. Need
I say more?

Prep Time: 7 minutes
Cook Time: 1 hour
Total Time: 1 hour, 7 minutes
Yield: 8 servings


  • 2 brown bananas

  • 4 large eggs

  • 1 cup pumpkin puree

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1 3/4 cup almond flour

  • 1/2 cup tapioca flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon allspice

  • 1/4 teaspoon ground clove

  • 1/4 teaspoon ginger


  1. Preheat oven to 350°F.

  2. Peel the bananas and add them to a large bowl. Mash with a fork. Add the eggs, pumpkin puree, maple syrup, and vanilla extract and mix until smooth. In a separate bowl, combine almond flour, tapioca flour, baking soda, salt, and spices. Add to wet ingredients and stir just to combine.

  3. Line a 9" x 5" loaf pan with parchment paper and pour in batter. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.


Steak with Chimichurri & Sweet Potatoes

I made this last night and had to share it was sooo good! I get a delivery from Sunbasket once (ok, sometimes twice) a month and I have loved every recipe! After I make it, I login and sand save the recipe for future use. Last night's was so good I had to share it with all of you!

 (please excuse the formatting errors..I gave up trying to figure it out!) 

If you're interested in trying Sunbasket yourself, here's $35 off!

To your thriving health!



Instant Pot Meatloaf

What I dislike about making meatloaf is that it takes forever to bake! And you usually want a side dish with it which takes even more time to cook up. BUT NOT ANYMORE. This meal is made completely in the instant pot and it couldn’t be easier.

If you haven't checked out the recipes on you must. I haven't tried one this I didn't like! Better yet, get her cookbook! 

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Paleo "Everything Bagel" Buns

Everything Bagel Buns

Recipe by PureWow


  • 1 bag riced cauliflower
  • 1/3 cup Almond Flour
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 3 eggs wicked
  • 3 TBS everything bagel spice

Cooking Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray.
  2. In a large bowl, mix the cauliflower rice with the almond flour, garlic powder and salt. Mix in the whisked eggs to combine.
  3. Divide the mixture into 8 even pieces and roll into balls. Transfer the balls to the prepared baking sheet and top each with 1 heaping teaspoon of “everything bagel” spice.
  4. Bake until the rolls are golden brown around the edges and dry to the touch, 35 to 40 minutes.
  5. Let the rolls cool for 10 minutes on the baking sheet and then carefully transfer to a rack to cool completely.

Slow Cooker Vegetable Korma

This was a perfect "I'm freezing my ass off in Minnesota " weeknight meal!

I was surprised at how filling it was! While it is a "slow cooker " recipe, mine decided to short out about 20 minutes into cooking! So, I transferred it to the stove and simmered for about an hour. It we DELICIOUS!!



  • 1 large cauliflower, broken into florets

  • 1 large zucchini sliced

  • 2 large carrots, chopped

  • 1/2 cup frozen green peas (sub for extra green beans if completely paleo)

  • 1 cup green beans,chopped

  • 1 cup sliced mushrooms

  • 1/2 large onion, chopped

  • 2 cloves garlic, minced

  • 3/4 can coconut milk

  • 2 T curry powder

  • 1 T sea salt

  • 1 tsp garam marsala

  • 2 T almond mea


1. Throw it all in the crockpot!
2. Go on with your day!

Cook on low for 8 hours or high for 5 hours, until the mixture is very thick. Serve immediately or allow to cool completely.
What differs from a curry is that a korma is supposed to be more thick than liquid.
As with any stew or curry, this tastes better the longer it sits.
Refrigerate for up to one week or freeze for up to two months.


Perfect Paleo Sweet Potato Pancakes

Paleo Sweet Potato Pancakes


  • 2 sweet potatoes
  • 6 1/2 TBSP almond flour
  • 2 eggs
  • 1 Tsp baking powder
  • 1/2 tsp cinnamon
  • Grass-fed butter (or ghee), for cooking and serving
  • Pure Maple Syrup

Cooking Directions

  1. Begin by boiling 1 small sweet potato in water until soft. Remove skin. Mash smooth with a fork.
  2. Beat eggs in a large mixing bowl. Add sweet potato, almond flour, baking powder and cinnamon. Whisk with a fork until smooth.
  3. Heat a large skillet over medium heat.
  4. Melt 1 teaspoon of butter. Scoop 1/3 cup ( I use and ice-cream scooper) of pancake batter and pour into skillet. Cook 3 minutes. Use a spatula to flip and cook an additional 3 minutes. Serve hot with extra butter and maple syrup.

Fish & Pineapple ceviche

Fish & Pineapple Ceviche

Recipe by Eat Drink Paleo


  • 2 fillets of tilapia white fish, skin off
  • 1 cup diced pineapple
  • 5 radishes
  • 1/2 red onion
  • 1 tsp lime zest
  • 1 Tbsp orange zest
  • 1 tsp finely chopped green chili
  • 2 limes Juiced
  • 1 orange juiced
  • 1 tsp coriander seeds
  • 1 tsp sea salt
  • 1 1/2 tbsp fish sauce
  • 1/2 tsp honey
  • 1 Tbsp diced fresh coriander

Cooking Directions

  1. Place radishes, pineapple, lime and orange zest, sliced onion and chili in a bowl. Quickly pan fry coriander seeds in a small frying pan until slightly toasted to release the aromas, about 30 seconds. Crush with mortar and pestle or a spoon and add to other ingredients. Add lime juice, orange juice, salt, honey and fish sauce.
  2. Cut fish into small cubes or thin slices, add to the bowl with juices, sprinkle with some black pepper and toss through using your hands. Add fresh coriander and mix through again. Leave for 10 minutes, stir a couple of times to make sure the fish is cooking through evenly. Serve in bowls with yam chips on the side.

Paleo Chocolate Chip Pumpkin Muffins

I don't think these need commentary except that they are DELICIOUS and are the perfect fall treat! I use nut-free chocolate chips. (If you want these to be strict paleo, you'll have to make your own cc)

Paleo Pumpkin Muffins with Chocolate Chips


  • 4 Large Eggs
  • 1 cup Pumpkin Puree
  • 1/2 cup Full Fat Coconut Milk
  • 6 Tbsp Pure Maple Syrup
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup + 3 Tbsp coconut flour
  • 1/3 cup tapioca flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 3/4 cups dark chocolate chips

Cooking Directions

  1. Preheat your oven to 350 degrees ( I used convection) and grease a muffin pan.
  2. In a medium bowl, combine the coconut flour, tapioca flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside while you combine the wet ingredients.
  3. In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup and vanilla until very smooth. Slowly add the dry ingredients to the wet, stirring gently by hand until just combined, then fold in 1/2 cup chocolate chips/chunks. The batter will be thick due to the coconut flour.
  4. Transfer all the batter to your muffin pan and gently spread with a spatula. Sprinkle the remaining chocolate chips over the top, then bake in the preheated oven for 10-12 minutes, until the top is browning and a toothpick inserted near the center of the loaf comes out clean (chocolate is okay, no batter.)
  5. Allow the muffins to cool in the loaf pan on a wire rack for about 20 minutes

No Bake Brownie Imposters

Yes, dark chocolate is permitted on the Paleo diet (in moderation). Yay! In general, you want your dark chocolate to contain a minimum of 50% cocoa (cacao) solids, with higher percentages (70% and above) being more ideal because they contain less sugar. I use Enjoy Life Dark Chocolate Morsels

I did initially try to use my Vitamix for this recipe but, when it  started to smell like it was burning...I switched to the food processor!

Trust me.. make these! 

Pickle Juice Chicken {Paleo + Whole30}

This has got to be the easiest thing I have ever made! What's the secret ingredient that made my kids gobble it up? Pickle juice! Yes, you read that right! Place chicken breast in a large Ziploc bag. Add 1 to 2 cups dill pickle juice, a tablespoon of brown sugar (omit for Whole30 compliance) 2 teaspoons of salt and a teaspoon of black pepper and let them soak for a couple hours. Remove the chicken breast from the brine, and then pat dry the chicken breast with paper towels. Brush each breast with olive oil and season with a little bit of & salt black pepper. Cook the chicken in a skillet or on the grill. Trust me, make extras your kids will love it!


Sea Bass w/ Chimichurri sauce & Celeriac Puree' {Paleo & Whole 30}

OMG this was sooooo good! I found the recipe on Big Chin Kitchen and adapted it a bit. I made up the recipe for the puree and it was fabulous. Unfortunately, I didn't write down the measurements so you'll have to wing it too! 

For the Fish: 


  • 5 tbsp extra-virgin olive oil (divided)

  • 2 tbsp fresh lemon juice

  • 1 1/2 tsp water

  • 2 cubes (or more if you like it really garlicky) Dorot frozen garlic

  • 1 tbsp chopped chives

  • 1/2 tsp crushed red pepper

  • Kosher salt

  • freshly ground black pepper

  • 4 cubes Dorot frozen parsley

  • 2 (6 to 8 oz each) Chilean sea bass fillets (about 1 inch thick)


  1. Preheat oven to 450°F and place rack in the middle of the oven.

  2. Whisk together 3 tbsp olive oil, lemon juice, water, garlic, chives, crushed red pepper, and 1/4 tsp each of salt and pepper until salt has been incorporated. Stir in parsley. Let chimichurri sauce stand for 20 minutes.

  3. Pat fish dry, then sprinkle each fillet with some salt and freshly ground pepper.

  4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place both fillets in the skillet and pan-sear for 5 minutes. Flip the fillets over and place in the oven. Bake for 6 minutes or until fillet is fully cooked through.

  5. Serve fish drizzled with some of the chimichurri; serve remainder on the side.

For the Puree':

  1. 1 Celeriac (celery root) cut into one inch cubes

  2. 2 large carrots sliced

  3. 1 large or 2 small sweet potatoes

  4. ghee

  5. coconut milk


  1. boil the celery root, potatoes, and carrots until soft

  2. place boiled veggies into your food processor or blender

  3. add a couple of tablespoons of ghee and about 1/4 cup of the coconut milk (this is where I didn't measure so...start with a little ghee and coconut milk at first and then add to your desired consistency



Crab Cakes {Paleo + Whole30}

Yes, crab cakes can be made without bread crumbs and not fall apart! Who knew?!?! 

You just need some good coconut flour and Paleo mayo and you are good to go! 

Also, I highly recommend growing your own chives. I have a black thumb but my herbs from seem to be up to the fight and keep me full stocked!