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




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!