Lobster Tail Fra Diavolo with Zucchini Noodles

image and recipe from inspiralize.com

image and recipe from inspiralize.com

Looking for a fancy shmancy dinner for your Whole30 Challenge? This is it! I found the lobster at Costco!


  • 1.5 tablespoon extra virgin olive oil
  • 2 4-oz lobster tails, deshelled and cut into chunks
  • 1 tablespoon minced shallots
  • 2 cloves of garlic, minced
  • ¼ teaspoon red pepper flakes (or more, if you like it spicy)
  • 1 14.5oz can San Marzano crushed tomatoes
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade C, noodles trimmed
  • 1 tablespoon freshly chopped parsley


  1. Heat one tablespoon of oil in a large pot over medium heat. Once oil heats, add in the lobster. Cook until meat is cooked and opaque, about 5-7 minutes. Once cooked, transfer to a plate and set aside.
  2. Add in the rest of the olive oil, the shallots, garlic and red pepper flakes to the pot. Cook until onions turn translucent, about 2-3 minutes. Add in the tomatoes, season with salt and pepper and bring to a boil. Reduce heat and simmer until reduced and thickened, about 15-20 minutes.
  3. Return lobster to the skillet along with the zucchini noodles and cook for another 5 minutes to heat the lobster and cook the noodles to al dente.
  4. Once done, serve the noodles into bowls with even amounts of lobster meat and sprinkle evenly with parsley.

What the Heck is Dump Ranch?

original recipe& image from www.whole-sisters.com

original recipe& image from www.whole-sisters.com

What it is... is Whole30 Approved , healthy, no chemical perfection!


Dump Ranch



• 1 egg (room temperature)

• 1 cup "light" olive oil

• 1 tablespoon lemon juice

• 2 tablespoons red wine vinegar

• 1 teaspoon salt

• 1 teaspoon pepper

• 3/4 teaspoon onion powder

• 3/4 teaspoon garlic powder

• 1/2 cup full fat coconut milk

• 1 handful cilantro or parsley (or herb of choice)



Blend with an immersion blender for approximately one minute! Lasts in fridge up to one week, if you still have any left!


BBQ Chicken Casserole {Paleo & Whole30}

I could have eaten the whole casserole! My kids loved this one too! Don't forget to check the ingredients in your bbq sauce. A lot of them have sugar which is a whole30/Paleo no no! (I recommend this one Tessemae's All Natural Condiment 2-Pack (Organic Matty's BBQ) better yet, get the whole pack here >  Tessemae's All Natural Whole30 Pack with a discount!

Sausage & Shrimp Skillet Meal {Paleo & Whole30}

This was a big hit! I thought there would be leftovers but nope! My family loved it!  {📸is @paleo_newbie_recipes mine looks and tasted as good but my photography skills… Not so much 😊 }I served it with Garlic Ghee Mashed Cauliflower

  • 1 lb of medium or large shrimp (peeled and deveined)
  • 6 oz of pre-cooked smoked sausage, chopped (Belinski's is the best! No GMO, No casing, no sugar, gluten free!)
  • 3/4 cup diced red bell pepper
  • 3/4 cup diced green bell pepper
  • 1/2 of a medium yellow onion, diced
  • 1/4 cup chicken stock
  • 1 zucchini, chopped
  • 2 garlic cloves, diced
  • Salt & pepper to taste
  • Pinch of red pepper flakes
  • 2 tsp Old Bay Seasoning
  • Olive oil or coconut oil
  • Optional garnish: chopped parsley
  • Serves about 4


  1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
  2. Season shrimp with Old Bay Seasoning
  3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
  4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
  5. Add sausage and zucchini to the skillet, cook another 2 minutes
  6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
  7. Pour chicken stock into pan and mix through to moisten everything
  8. Add salt, ground pepper, and red pepper flakes to taste
  9. Remove from heat, garnish with parsley and serve hot

Sausage Egg Muffins {whole30 compliant}

Thank you Paleo Running Momma for this awesome recipe!  I used this whole30 approved smoked kielbasa . I didn't modify a thing! My only tip is not to leave them within reach of your big dog! Mine at the whole plate of leftovers!!!!

Sausage Egg Muffins ( paleo & whole30 )

Recipe by Paleo Running Momma


  • 3/4 lb Italian sausage
  • 2 Cloves Garlic Minced
  • dash crushed red pepper
  • 2/3 cup chopped sun dried tomatoes (soften first by soaking)
  • 2 tsp Italian seasoning
  • 1 tsp onion powder
  • 9 eggs
  • 1/4 tsp sea salt
  • 1-2 tsp coconut oil for cooking the sausage

Cooking Directions

  1. Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
  2. Heat a medium or large skillet over medium heat and add 1-2 tsp coconut oil to the skillet.
  3. Add the sausage and a dash of crushed red pepper, and break up lumps of sausage with a wooden spoon. If using the garlic*, add it to the pan when the sausage is halfway browned
  4. Continue to cook and stir. Once the sausage is nearly fully browned, add the chopped sundried tomatoes and stir into the mixture. Cook another minute, then remove from heat and set aside.
  5. In a very large bowl, whisk together the eggs, onion powder, Italian seasoning, and salt. Then, pour the entire sausage mixture into the eggs and combine.
  6. Fill muffin cups 3/4 of the way to the top (they'll rise over the cups, which is fine) until the mixture is used up (I made 12) and bake in the preheated oven about 15 minutes, or until the eggs are set and the muffins just begin to brown.
  7. Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerated them in a sealed container for up to 5 days. Enjoy!

Southwest Fried Eggs {whole30 compliant}


This is so easy and delicious! I use pre-made mango salsa. Heat small pan on high and add about 1/4 cup oil (I use either coconut oil or avocado oil) Crack one egg in the pan and swirl around the whites a bit. Then add a second egg and let sit for a bit then flip. cook to desired doneness and remove from pan. Drop a handful of spinach into the pan and cover. Turn off heat and let the spinach wilt. It only takes a few minutes! Lay the spinach on the plate, top with the eggs, then the salsa and then drizzle some hot sauce. 

Perfectly Seared Scallops

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry! (this is key!)
Add  2 teaspoons unsalted butter and 2 teaspoons oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

For the sauce...Return the sauté pan to heat, add another teaspoon of butter, and cook until it begins to foam and turn golden. Add chopped shallots and a couple of spoonfuls of capers, sauté for 1 minute, then add a squeeze of lemon juice (being careful to avoid sputtering butter) and top with chopped parsley.


steak salad.jpg

This is soo easy! {You can use any type of steak } While the steak was on the grill, I layed out the platter of mixed greens, beets, olives, marinated artichokes, marinated onions (olive oil, oregano, salt, pepper and vinegar) boiled eggs, and hearts of palm. Served with crisp french bread. Yum! I promise you will never need another steak marinade! 

A Carrot a day..



A carrot a day keeps the ophthalmologist away! Your eyes contain light absorbing molecules called Retinal. It's a derivative of vitamin A. This molecule is part of your eye anatomy that is sensitive to light and therefore suited to night vision. Because carrots are rich in vitamin A, it is true that eating carrots can improve your night vision! For those of us over 40, you know what I am talking about! 

I use my Breville Juice Fountain every day! It's easy to clean and gets a lot of juice out! Tip: use  Compostable Bagsin the pulp receptacle!


This is the PEREFECT cold weather, throw it all together in 5 minutes meal! If you don't follow PaleOMG you should! I have substituted ground turkey and have also substituted regular potatoes for the sweet potatoes and it still turned out great! 



  • 1 pound ground chicken
  • 1 white sweet potato, peeled and diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup tomato sauce
  • 1 cup diced tomatoes (canned, not drained)
  • ½ cup hot sauce (I used Frank's Red Hot Sauce)
  • ½ cup broth (I used this grass fed beef broth)

For garnish



  1. This may get confusing, so good luck.
  2. Place all ingredients in a crockpot (except for the garnishes) and mix together until combine. (no, you do not need to brown the meat beforehand, no need to ask)
  3. Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.
  4. Garnish with Tessemae's Creamy Ranch Dressing, fresno peppers and green onions. A squeeze of fresh lime juice makes it even more fresh tasting!
  5. You did it. You got through the lengthy, super hard process. And you crushed it! HIGH FIVE!